Zuppa Toscana (just like at Olive Garden)

This recipe that got me through this past cold, snowy, never-ending winter. It's very close to the delicious soup served at the Olive Garden. It goes together fast, is filling and fairly inexpensive.

•  1 lb. sweet turkey Italian sausage
• Large pinch red pepper flakes
• ¼ cup bacon bits
• 1 large onion, chopped
• 2 large cloves fresh garlic, minced
• 16 oz. chicken broth
• 1 quart water
• 2 large russet potatoes cut in quarters lengthwise then sliced
• 1 cup whipping cream
• 1 bunch fresh Tuscan (flat) kale, washed well, chopped and tough stems removed
• Salt and pepper

Brown sausage in your soup pot; then add the pepper flakes, bacon, onion and garlic and sauté for a minute or two.  Add chicken broth and water and stir then add the potatoes. Cook on medium heat until potatoes are tender (about 10 minutes).  Add the kale and cream then salt and pepper to taste. Heat until kale is tender but still bright green. 

Leftover Turkey & Cranberry Pizza

I love turkey (and who doesn’t!) I want the aroma of roasted turkey in my house at Thanksgiving and bags of leftovers in my refrigerator for days afterward. But usually, my sister-in-law hosts the family Thanksgiving feasting at her house and there are never any leftovers.  We, however, always cook a turkey at home on that weekend as well. We then go through the usual dishes – turkey salad, hot turkey sandwiches, sometimes even turkey croquettes.  We discovered this gourmet left-over turkey pizza recipe from the Ocean Spray Cranberry recipes website a few years ago. It is now a family favorite - quick, easy to make and very, very good. 

Ingredients

16-ounce precooked pizza crust (Boboli is the best)

16-ounce can Whole Berry Ocean Spray Cranberry Sauce

3/4 cup sliced green onion

8-12 ounces of shredded Monterey Jack cheese

¼- ½  pound leftover turkey

Preheat oven to 375 degrees. Place prebaked pizza crust on an ungreased baking pan and Spread the cranberry sauce evenly over it. Sprinkle with green onion then the cheese. Top with turkey. Bake for 10 -12 minutes or until heated through and cheese has melted

NISU - Finnish Sweet Bread

Here is another recipe inspired by my trip with my pals up north this summer. Once again, our breakfast at Suomi's Bakery and Restaurant in Houghton introduced another breakfast treat that I just HAD to make myself.  Nisu is a sweet Finnish cardamon bread that is fairly easy to make and smells (and tastes) heavenly.  It can be eaten warm with butter or made into great French toast.  This recipe makes two loaves.  Eat one fresh and freeze one for later.

Ingredients
1 ½ Tablespoons of active dry yeast (2 packages)
1/2 cup warm water, 105 to 115 degrees
1 teaspoon  sugar (for the yeast)
1/2 – 1 cup of sugar (depends how sweet you want it.)
1 can evaporated milk – warmed (105 to 115 degrees)
2 teaspoons salt
2 – 3 teaspoons ground cardamom
4 eggs, room temperature
7+ cups all-purpose flour
1/2 cup melted butter

For the glaze:
1 slightly beaten egg
2 tablespoons cream (or half & half)

   In a stand mixer; mix warm water, yeast, and 1 teaspoon sugar.Let stand for 5 minutes until yeast gets bubbly. Add warm milk, remaining sugar, salt, cardamom, eggs, and half the flour. Mix until the dough is smooth and shiny. Beat in the melted butter. Add remaining flour, one cup at a time until dough is stiff, but not dry. (You may need a little more than 7 cups but no more than 8.)  Let dough rest for 15 minutes. Using your mixer’s dough hook or your own strong arms - Turn dough onto a lightly floured surface and knead until smooth (about 10 minutes.)

   Add dough to a large bowl sprayed with oil and spray the top as well. Cover with plastic wrap and a kitchen towel and let rise in a warm place until doubled in volume, about 1 to 1 1/2 hours. Turn risen dough out on a bread board and divide into two equal portions. 

   Divide each portion into three parts. Roll each part out to a rope about 2 feet long. Make two braids, using three strands each. Place each braid on a separate baking sheet lined with parchment. Cover and let rise until doubled, about 1 hour. 

   Preheat oven to 375 degrees F. Mix milk and eggs and brush each braid with the glaze. Bake 20 to 25 minutes until golden. Allow to cool for 10 minutes on cooling rack.

Pannukakku - From up dere in da UP doncha-know

In 1970, I went with my boy scout troop on a trip to the UP.  Forty-two years later, I had the great pleasure of travelling with a few of my boy scout buddies on that same trip.  We had a great time exploring the 'Yooper Wonderland' ~ Michigan's Upper Peninsula.  Some of the next few posts were inspired by the people and places we had the pleasure discovering.

While in Houghton, we ate at Suomi's Home Bakery and Restaurant, a local hang out specializing in Finnish dishes (especially breakfast.) Pannukakku is similar in taste to a Swedish  pancake except it is oven baked and more like a custard.  Super simple to make (especially in a food-processor) and very, very tasty.

Ingredients:

4 cups milk

4 eggs

1/2 cup sugar

1 teaspoon salt

1 teaspoon vanilla

1 cup flour

4 tablespoons melted butter

Directions:

Beat eggs then add everything else (melted butter last). Mix well and pour into a greased 9x13 pan. Bake at 400 degrees until the custard is set and browned on top (40-45 minutes)  Serve with powdered sugar and your favorite jam or jelly. 

St. John's Lutheran Ladies Marvelous Meatloaf

This very simple but delicious meat dish is a staple, served by the ladies at St. John’s Lutheran Church in Waltz, Michigan for most of their big group functions.  My dear friend, Elsie, one of the many hard-working ladies that volunteer to cook at funerals, dinners and other such events, gave me a copy of the recipe that they use. I had to convert it from 100 servings to a reasonable 6-8 servings.  This tried and true recipe is the only meatloaf my big brother Bob will eat (and he’s a very persnickety eater.)  Thank you St. John's for many good friends, all the great memories, (and this delicious recipe.)

1½ lbs. lean ground beef

½ lb. ground pork

2 eggs

1½ cups tomato juice

1 cup oatmeal

4 tsp. dried onions

3 dashes pepper

1½ tsp. salt

Directions: Mix all the ingredients; form into a loaf, place into a loaf pan and spread the top generously with ketchup, the cover with foil. Bake for approximately 1 hour at 350° F. Remove foil for the last 20 minutes of baking time.

Bunny Nelson’s World Famous Jello Salad

This recipe, which has been around forever, was featured on Jello boxes in the 70’s.  My mother made it for every family gathering.  At my first teaching assignment, in California, I was asked to bring something to a staff dinner party, and this simple gelatin salad (which was obviously NOT invented by my mother and NOT all that famous) became a BIG hit.  But it was so popular, that “Bunny Nelson’s World Famous Jello Salad” was featured, years after I had left, in the congregational cook book.  This can be made a day ahead, quickly unmolded, and served.

• 1 (6 ounce) package Strawberry/Banana JELLO^®
• 1 cup boiling water
• 1 (10 ounce) packages frozen sweetened sliced strawberries, partially thawed
• 1 (20 ounce) can crushed pineapple, drained
• 2 just-ripe-but firm bananas
• 2 cups sour cream

Dissolve the Jello into the hot water, let cool to room temperature then add all the fruit.  Pour half the mixture into a jello mold and refrigerate until partially set. Spread the sour cream, then layer the rest of the mixture and refrigerate until set.  Unmold and serve.

Fresh Tomato-Phyllo Pizza

There is nothing like a home-grown tomato. In the fall, just as school gets started, we look forward to fresh off the vine tomatoes from our patio garden (and generous friends).  We eat them like candy.  We also make this phyllo pizza several times during the season.  It was the very first recipe from the very first show I ever saw on Food Network - Sara Moulton’s Cooking Live from back in 1996.  It has been a favorite of ours ever since.  And if you are REAL adventurous, try substituting 3/4 cup fresh goats cheese, (chevre) for the mozzarella.

6 Tbsp -  Unsalted butter melted, kept warm
7 sheets - Phyllo dough (17" by 12") 
8 Tbsp - Freshly-grated Parmesan 
¼  lb -  Mozzarella coarsely grated
1 cup - thinly sliced onion 
5 or 6 - tomatoes (cut ¼” slices) 
1  tsp - fresh (or ½  tsp  dry) herbs (thyme, oregano, or basil) in any combination
Salt & pepper to taste

Stack the phyllo between sheets of wax paper and cover with a dampened kitchen towel. Brush a baking sheet lightly with some of the butter, lay on one sheet of the phyllo and brush it lightly with some of the butter. Sprinkle the phyllo with 1 tablespoon of the Parmesan, lay another sheet of the phyllo on top, and press it firmly so that it adheres to the bottom layer. Butter, sprinkle, and layer the remaining phyllo and Parmesan reserving 1 tablespoon Parmesan. Sprinkle the top sheet of phyllo with the mozzarella, scatter the onion evenly on top, and arrange the tomatoes in one layer over the onion. Sprinkle the pizza with the reserved 1 tablespoon Parmesan, the herbs, and salt and pepper to taste and bake it in the middle of a preheated 375 degree oven for 30 to 35 minutes, or until the edges are golden. Using a pizza wheel or sharp knife cut the pizza into squares.

What's a Nanaimo Bar?

This easy no-bake dessert bar is a source of Canadian pride which may or may not have originated in British Columbia is the 1930’s (or 50’s).  In any case, it is sweet, chocolately, sweet, easy to make, sweet, and quite tasty.  My son actually asked for this for his birthday treat instead of a cake – then proceeded to eat most of it himself. I only wish I knew the recipe for the Nanaimo-style Saskatchewan bars from Dog River, but Emma doesn’t share her secrets. Try this one it’s well worth it. 

 

Bottom Layer
½ cup unsalted butter
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham cracker crumbs
½ c. finely chopped almonds
1 cup shredded coconut

Heat the first 3 ingredients in microwave until just melted. Temper the egg with a few spoonfuls of the melted chocolate then add it into the rest of the mixture. Stir over low heat to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Second Layer
½ cup unsalted butter
3 Tbsp. heavy cream
2 ½  Tbsp. vanilla instant pudding powder
2 cups powdered sugar

Cream all of the above together well. Beat until light. Spread over bottom layer.

Third Layer
4 oz. semi-sweet chocolate chips
2 Tbsp. unsalted butter

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Fast (and Easy) Fudge

I love chocolate fudge.  This is the easiest recipe EVER. I use it for demonstration in class during our annual Chocolate Week in 4th grade.  It takes five minutes to make and less than an hour to harden and the class LOVES it!

3 Cups - semi-sweet chocolate chips

1 can (14 oz.) - sweetened condensed milk. 

Melt the chips is a medium saucepan then pour in the can of milk and stir until combined.  Spread into a 8x8 pan sprayed with cooking spray then cool for one hour.  Cut and serve.  (Told you it was easy!)

Ann Sather Swedish Pancakes

My sister-in-law and her family lives in Chicago. The city is a food paradise with a million great places to eat for lunch and dinner. For us, however, there is only one place to go for breakfast - Ann Sathers Restaurant. Locals know that any one of their locations will deliver a great morning meal that will satisfy your hunger and stick with you for quite a while. There is often a line outside the door but it's worth the wait, especially for their signature dish - Swedish pancakes with home-made lingonberry syrup. Since we don't live in the Windy City, this make-at-home version is very, very close to being there (without the wait).

- 1 2/3 c all purpose flour
- 1 c sugar
- 1/4 c non fat dry milk powder
- dash of salt
- 4 eggs; slightly beaten
- 2 c water
lingonberry (or other) jam and/or dairy sour cream to top it off


In a large mixing bowl mix the dry ingredients together.  In another mixing bowl, combine eggs and water. Then add to dry ingredients. Whisk it until thoroughly combined and smooth. Heat a lightly greased non-stick skillet (sloped sides) over medium heat till a drop of water sizzles.
For each pancake, pour ¼ cup batter into the pan and tilt the pan till batter coats the bottom of pan. Cook over medium heat till the tops appear dry and the bottoms are brown (1 to 1 ½ minutes). Flip pancakes to brown other sides (20 to 30 seconds).  Serve immediately with lingonberry or other jam and sour cream.
Makes 16 large pancakes.

Authentic Chicken Shawarma

I knew I could do hummus at home (see previous post), but what about my favorite Lebanese dish - chicken shawarma?  A little careful research lead me to www.dedemed.com a great collection of demonstration videos by Dede on cooking Mediterranean foods.  Her recipes are simple and very authentic.  The following recipe is her version of chicken shawarma.  My variation is to use boneless dark thigh meat instead of chicken breasts, marinating is longer (8+ hours) and grilling it until done.  Yummm!  The garlic sauce (homemade garlic mayo) is a MUST.

2 boneless (skinless) chicken breasts, cut into thins strips
1/4 cup lemon juice
1/4 cup Mediterranean (Greek) yogurt
1 tbs minced garlic
1 tsp salt
1/4 tsp ground cardamom
1/4 tsp 7 spices (found in Arabic food stores or make it at home yourself)
1/4 tsp paprika
1/4 tsp dried parsley
1/8 tsp cayenne pepper
1/8 tsp cinnamon
3 tbs olive oil
Pita, kabees(pink pickled turnips), pickles and garlic sauce for sandwich.

Combine all ingredients in a large bowl, cover and let marinate for 2 hours in the refrigerator. Preheat pan and add 3 tbs olive oil, add chicken and let cook for 10 minutes until chicken browns, cook for an additional 2 minutes if necessary to brown. To make sandwich, use pita bread, spread garlic sauce (use the link or buy some locally) on pita, add chicken, kabees and pickles (you can add tomatoes and lettuce if desired). Roll sandwich and press in the grill press to make sandwich crispy for 3 minutes. Enjoy with fries or salad.

Hummus

If there is such a thing as "Arab America", Dearborn, Michigan may be the closest thing it has to a capital. Twenty-two years ago, our first apartment was an extremely small upper flat located on it's eastside. Shawarma, kibbeh,  tabouli, and hummus was always nearby, fresh, and delicious.  Arabic food is still one of our favorite ethnic cuisines.  I experienced some sticker shock last week when I bought a "cheap" brand of garlic hummus (for close to $6.00/lb) at the grocery store. Wow! I used to be able to get superior stuff from any local Middle Eastern restaurant but now none are conveniently close enough.  I remember a recipe my brother Bob once made for us that was tons better than what came out of the plastic tub, so I called him to re-check the recipe.  He came through with this one ~ simple, inexpensive (about half the price) and very, very, good!  This recipe was given to him over twenty years ago from a friend who was born in Iraq. It is exactly the way his family made it in Bagdad. Garlic lovers (like my family) can step it up with an additional clove or two if they dare.  (And if you are anywhere near my old neighborhod in east Dearborn, the absolutely best pita in the world comes from the New Yasmeen Bakery on Warren Avenue.)

2 - 16 oz. cans chick (garbanzo) peas
3 tablespoons tahini (sesame seed paste)
¼ cups olive oil
⅓ cup (or less to taste) lemon juice
1 teaspoon salt
¼ teaspoon pepper
1 clove garlic (or 2 if you like more)

Drain chickpeas but reserve some of the liquid. Blend ingredients in food processor or blender. Add enough reserved liquid to bring to desired consistency. More lemon juice may also be added to taste. Spread the hummus on a shallow platter, drizzle it with good extra virgin olive oil and serve it along with pita bread and thinly sliced onions

Pysanky Joe’s Pierogi

For many years, my wife has admired the beautifully decorated Easter eggs many Easter European cultures produce; so when our local adult education catalogue offered a class in decorating Pysanky Easter eggs she jumped at the chance.  The class was taught by Joe, a pastry chef in Detroit that learned the traditional craft from his grandmother.  Since he had no children of his own, he felt teaching others was his way of passing on his Polish heritage to future generations.  He also taught a Pierogi making class for the same reason and, of course, my wife signed me up for it immediately.  Joe said this recipe isn’t strictly “traditional” but they are  fairly easy to make and wonderfully delicious.  The potato-cheese filling is his recipe, the kapusta (sauerkraut) came from my sister-in-law, and the blueberry recipe is from my mom.
   
Joe’s Pierogi Dough
1 package (8 oz) cream cheese
1 stick butter
5 C flour
1 egg
Pinch of salt
½ C+ hot water

Cut-blend the cream cheese, butter, flour and salt in a bowl using two butter knives or a pastry blender. Add the egg then gradually add the hot water until the smooth ball is formed.  Cover and let it rest for 10 minutes.
Roll out thin and cut circles using a biscuit cutter or the top of a large drinking glass.  Fill each circle with your choice of fillings, wet the edge of the circle with water and bring the two edges together and pinch to make sealed pocket.
In a large pot bring salted water to a boil then slide 6-8 pierogi at a time, leaving them in until they float to the top (2 minutes).  Retrieve each from the water with a slotted spoon and place on a wire rack until cool enough to eat or fry in a pan with a little butter. They can also be completely cooled, sprayed with a non-stick spray and frozen for later use.  Makes up to 4 dozen (depending on size.)

Potato-Cheese Filling
3 large onions
2 (yes 2) sticks of butter
8 lbs of potatoes
½ brick Velveeta cheese
Salt and pepper
Boil potatoes until soft, chop onions and saute them in the butter until soft.  Cut up the cheese into cubes and melt them into the butter/onion mixture.  Blend this into the potatoes and mash/blend it all until smooth.  Salt and pepper to taste.  This will make a TON of filling.

Kapusta (Sauerkraut) Filling
1 stick butter
1 large onion, chopped
1 jar sauerkraut, rinsed and drained
8 oz of mushrooms roughly chopped into pieces
1 C sour cream
Salt and pepper
Fry the onions in the butter until soft. Add the mushrooms, then the kraut, sour cream, salt and pepper and simmer for a hour.  Eat it as a side disk with kielbasa or use it as perogi filling.

Blueberry Filling
2/3 cup granulated sugar
1 tbsp. all purpose flour
2 cups blueberries
Whisk together sugar and flour; set aside. Fill each round with about 1 tsp. flour/sugar mixture and 5-6 blueberries. Pull dough over filling; pinch edges together to seal.

Bruce Bogtrotter's Over-the-top Decedent Chocolate Cake

Bruce Bogtrotter was the little boy that stole a piece of chocolate cake from the Trunchbull in Roald Dahl’s book, Matilda. As punishment, he then had to consume an entire cake in front of the whole school! This is that delicious cake – a sinfully sweet, ‘flourless’ chocolate cake coated in a thick, rich, semisweet chocolate ganache icing that puts this dessert way-over-the-top as a decedent indulgence. From the cookbook - Roald Dahl's Revolting Recipes

- 8 ounces good–quality semisweet chocolate
- 1 ½ sticks (12 tablespoons) unsalted butter, softened
- 1 cup plus 2 tablespoons sugar
- ¼ cup all–purpose flour
- 6 eggs, separated, yolks lightly beaten

Ganache icing:
- 8 ounces good–quality semisweet chocolate (I always use Ghirardelli)
- 8 ounces heavy cream

1. Preheat the oven to 350°F.
2. Line the cake pan with wax paper and butter the bottom and sides of the paper.
3. Melt the chocolate in the microwave on low heat. Mix in the butter and stir until melted.
4. Transfer to a large bowl and add the sugar, flour, and lightly beaten egg yolks.
5. Whisk the egg whites until stiff. Gently fold half of the whites into the chocolate mixture, blending thoroughly, then fold in the remaining whites.
6. Pour the batter into the cake pan and bake for about 35 minutes. There will be a thin crust on top of the cake, and if tested with a toothpick the inside will appear undercooked (don't worry, the cake will get firmer as it cools). Remove from the oven, and let cool in the pan on a wire rack.
7. While the cake is cooling, make the icing. Melt the chocolate with the cream in a heavy–bottomed saucepan over lowest heat, stirring occasionally until the chocolate is fully melted and blended with the cream. Remove from heat and let cool slightly.
8. When the cake is cool enough to handle, remove it from the pan and discard the wax paper. The cake is prone to sinking slightly in the middle, so flip it upside down before icing by placing a plate on top and carefully turning over the cake pan and plate together.
9. Carefully spread the chocolate icing all over the cake with a spatula.

Bubble and Squeak

I ordered this as a side dish at English pub in Toronto once just because of the name. It is a traditional English recipe named for the sound it makes when you prepare it - the potatoes bubble as you boil them and the cabbage squeaks as you fry it.) It’s a delicious easy-to-make Monday side dish that uses Sunday (or St. Patrick’s Day) dinner’s left-over veggies. Ireland’s Colcannon is similar as is Rumbledethumps from Scotland. 


- 4 strips of bacon fried and chopped
- ½ cup onion, finely chopped
- 2-3 cups of leftover mashed potatoes
- ½ cabbage head (chopped)
- Salt and freshly ground black pepper

Fry the bacon in a large pan and set aside. Add the chopped onion and cabbage into the left-over drippings and fry gently for 3 mins or until soft. Add the potatoes and crumbled bacon turning over, ensuring it is thoroughly mixed and reheated.
You can serve it at this point but some would let it cool, press the mixture into patties and re-fry them in butter until they have a crispy crust. (I didn't say it was low calorie.)

The Frugal Gourmet's New York Cheesecake

From Jeff Smith's cookbook On Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother. It's made in a flash using just a food processor and a springform pan. It's not the faciest or prettiest cheesecake I make, but it is quick, easy, and the most authentic New York style cheesecake I have ever tasted - and absolutely delicious.

- 1 cup graham cracker crumbs
- 3/4 cup sugar (1/4 c for crust and 1/2 c for cheesecake)
- 1/4 cup plus 2 tablespoons of melted butter
- 1&1/2 cups of sour cream
- 2 eggs
- 2 teaspoons vanilla
- 1 pound (2 packages) cream cheese (PHILADELPHIA® brand, of course )

Blend the cracker crumbs, 1/4 cup sugar and 1/4 cup melted butter, and line the bottom of an 8 or 9 inch ungreased spring form pan. Blend the sour cream, 1/2 cup sugar, eggs, and vanilla in a food blender for 1 minute. Add the cream cheese cut into smaller pieces. Blend until smooth. Pour 2 tablespoons melted butter through the top of the machine. Pour into the spring-form pan. Bake in the lower third of a 325 degree oven for 45 minutes.

When baking is finished, remove from oven, and turn oven on to broil. Broil the cheesecake just until the top begins to show attractive spots of brown. Watch it closely - it doesn't take long.  Refrigerate for at lease 4 hours (or better overnight) before cutting and serving.

Taco-Chili Mac and Cheese

This one came from my dad.  He loved cook books.  He had many in his kitchen and he read them all.  He read them, but never USED them.  And although Dad did a majority of the cooking at our house while Mom worked the day shift, he was not known for his epicurean flare. (Ask any of my brothers about his V-8 and honey flavored spaghetti sauce.)  This one, however, he got right.  It's a typical casserole (hot dish) that feeds a lot, fills you up, and tastes yummy.

- 1 lb. macaroni

- 1 lb. hamburger

- 1 packet taco seasoning

- 1 cup of water

- 1 can chili beans with sauce (large or small, mild or hot)

- 1 jar of Cheese Whiz

- 1 bag corn chips (I always use FRITOS® Original)

Cook the macaroni according to package directions in a large pot. Drain, then put the pasta back into the pot. Brown the hamburger in a separate pan, add the taco seasoning and water and stir until thickened.

Add the taco-hamburger to the macaroni. Add the can of chili beans and heat the entire mixture.
Just before serving add the jar of Cheese Whiz and mix in thoroughly. Serve in bowls with crunched Fritos chips on top. Makes 8-10 servings.

Nebraska Runzas

We have several on staff that hail from the Great Plains area of our country.  I learned about runzas from them.  I call them the Nebraska version of a Michigan pasty.  I happen to like runzas better. Their called bierochs if your from Kansas. They are a meaty filling wrapped in a sweet roll bread.  I add cheese too.  They can be frozen for later easy lunching.  The original recipe is from Leslie at Kitchen Gifts.com

Dough:
• 2 pkg. Active dry Yeast
• 2 cups warm milk
• 1/2-cup sugar
• 1/2 t. salt
• 2 eggs - beaten

• 1/2 cup shortening, margarine or unsalted BUTTER!

• 7 to 8 cups all-purpose flour

Put yeast and milk in a bowl. Let it sit for 5 minutes. Add sugar, salt, eggs and softened butter. Mix together.

Gradually add flour while mixing. Add flour until dough pulls together into a ball. Knead for 4 or 5 minutes or until dough is smooth. (I use a free-standing mixer with a dough hook)  Put in a greased bowl, cover with a towel and allow to rise until double. Punch down and let it rise again. Remove dough from bowl and divide into thirds. On a floured surface, roll one portion of the dough to 1/4” thickness. Cut into 5"or 6” squares.

(Reserve dough you cut off to re-roll.) Give each square an extra roll with the rolling pin before filling.

Filling:

• 2 lbs ground beef
• 1 head of cabbage – finely shredded
• 1 medium onion - chopped
• Lots of salt and pepper

• 1 brick of VELVEETA cheese (used during the assembly)

Brown ground beef. Add shredded cabbage and cook over medium heat until cabbage is softened. Add salt and pepper to taste. It takes a lot! Start this about halfway through the second rise of the dough. Set aside until the dough is ready.

Making the Runzas (Bierochs):

Place a ¼“ slice of Velveeta cheese in the center of each dough square then put a large mound of filling on top. Pull opposite corners of the dough together and pinch to hold. Pull the opposite two corners together pinch then use your fingers to pinch all edges together to seal in filling. Turn runzas (bierochs) over and put on a cookie sheet lined with parchment paper (helps to keep any leakage from sticking to your cookie sheet)
Space the runzas (bierochs) about 1 inch apart. When cookie sheet is full put a towel over it and let it rise for about 15 minutes.
Bake runzas (bierochs) in a 350 degree oven for 20 to 25 minutes – until they are a deep brown.
Remove from oven and rub butter on the top of each. Cool on cooling rack or eat them now! Runzas (bierochs) can be cooled and then frozen. To reheat just put one in the microwave for one minute.

For a GREAT variation try this one from my teacher, my friend and my life-long mentor (who grew up in Nebraska), The Iron Duke:

Use the above recipe with the following changes:

Make a half batch to make 12 Runza and make the filling instead:

·   1 lb. Italian Pork Sausage.

·   One large onion (chopped)

·   A large can of sauerkraut-well washed, drained, and chopped.

·   ½ cup of Honey mustard

·   Use slices of sharp cheddar instead of Velveeta

Emeril's Mascarpone/Marmalade Stuffed French Toast - (Mostly)

I watched Emeril Lagasse cook this breakfast dish on Food Network's Essence of Emeril show over vacation.  I thought it sounded so good and figured out that if I substituted more common ingredients for some on the less common/more expensive ones, I could make it for my family that day.  Wow! It was wonderful - sweet, rich, and creamy. It didn't take much more work than making regular French toast AND the leftovers were frozen for future breakfasts.  (I've included Emeril's ingredients as well to make it really fancy-schmancy, but left out the ¼ teaspoon of nutmeg he puts in - cause I just don't like nutmeg)

6 eggs
½ cup half and half (or heavy cream)
1 ½ teaspoons orange zest
½ teaspoon cinnamon
½ teaspoon vanilla extract
3 tablespoons sugar
¼ teaspoon salt
8 slices (¾-inch) day-old white bread (brioche would be great)
½ cup of cream cheese (mascarpone is even better)
8 teaspoons orange marmalade
2 tablespoons butter
Maple syrup, for serving

In a mixing bowl whisk together the eggs, cream, zest, cinnamon, vanilla, sugar and salt. Lay the bread slices flat on a clean work surface. Spread one side of each slice with 2 teaspoons of the mascarpone. Spread 2 teaspoons of the marmalade over the mascarpone or cream cheese on half of the slices. Place the slices together to form 4 sandwiches. Working one at a time, dip the sandwich in the egg mixture, letting it sit about 1 ½ minutes per side. Transfer to a plate and repeat with the remaining sandwiches.
Preheat a large nonstick skillet over low heat. Add 1 tablespoon of the butter.
When the butter has melted, add 2 of the sandwiches and cook until golden brown on both sides, about 5 minutes per side. Repeat with the remaining butter and sandwiches.
Cut the French toast "sandwiches" in half and serve hot, dusted with powdered sugar and drizzled with maple syrup, as desired.

Chocolate-dipped Triple Coconut Macaroons

People either love coconut or they hate it. These cookies are for those who LOVE coconut - like my wife.  The chocolate dip at the end is an added plus (especially if you enjoy a Mounds candy bar). - From Cook's Illustrated.

 - 1 cup cream of coconut (sweetened cream of coconut, not coconut milk)
- 2 tablespoons light corn syrup
- 4 large egg whites
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 cups unsweetened shredded desiccated coconut
- 3 cups sweetened flaked coconut (about 8 ounces)
- 10 ounces semisweet chocolate, chopped (optional)


Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips, moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
Cool cookies to room temperature on wire rack, about 30 minutes.
Line two cookie sheets with parchment paper. Melt 8 ounces of chocolate in microwave, heat at 50 percent power for 3 minutes and stir. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 percent power.) Remove from heat; stir in remaining 2 ounces chocolate until smooth. Holding macaroon by pointed top, dip bottom and ½ inch up sides of each cookie in chocolate, scrape off excess with the edge of the bowl and place on cookie sheet. Refrigerate until chocolate sets, about 15 minutes.

Gingerbread Men

At Christmas time my house smells of gingerbread.  For weeks we are either making, cutting, baking or building with gingerbread.  We make two kinds:  one dense, sturdy dough for making houses and another softer variety with just the right blend of sweet and spice, for eating and sharing.  We've made these every year for the annual Cookie Walk at church and every year they ask for more.  Some say its the best they've ever eaten.  This recipe comes from the pages of Gourmet magazine and the Food Network.

- 1 cup (2 sticks) unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1 large egg
- 1 cup molasses
- 2 tablespoons cider vinegar
- 5 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
-  1 1/4 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
Sugar icing, optional, recipe follows

In a large bowl, with an electric mixer cream the butter, add the sugar, and beat the mixture until fluffy. Beat in the egg, the molasses, and the vinegar.
Into another bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt and stir the mixture into the butter mixture, a little at a time. The dough will be soft. Divide the dough into fourths, dust it with flour, and wrap each piece in waxed paper. Flatten the dough slightly and chill it for at least 3 hours or overnight.
Preheat oven to 375 degrees F.
Roll out the dough, 1 piece at a time, 1/4-inch thick on a floured surface and cut out cookies with a 4-inch gingerbread man cutter dipped in flour. Transfer the cookies with a spatula to buttered baking sheets, arranging them 2-inches apart, and bake them in the oven for 6 to 8 minutes or until no imprint remains when they are touched lightly with the fingertip. Transfer the cookies with the spatula to racks and let them cool. Make cookies with the dough scraps in the same manner. If desired, pipe the sugar icing decoratively on the cookie using a pastry bag fitted with a small decorative tip. Let the cookies stand for 20 minutes, or until the icing is set.

Sugar Icing:
- 2 large egg whites
- 1 pinch cream of tartar
- 3 cups confectioners' sugar, sifted
- Food coloring, optional

In a large bowl with an electric mixer beat the egg whites with the cream of tartar, a pinch of salt, and 2 teaspoons water until the mixture is frothy, beat in the sugar, a little at a time, and beat the mixture until it holds stiff peaks. Beat in the food coloring, if desired.

Decorate baked cookies with the icing using a spatula or a pastry bag fitted with s small decorative tip and let the cookies stand for 20 minutes, or until the icing is set.

Yield: enough icing for about 50 (4-inch) cookies

I LOVE Kruse and Muer Bread

If you live in or near Rochester, Michigan, you know the place.  The food is very,very good, but the bread loaves are fantastic.  I was orignally  given this recipe by a collegue who swears to me her husband's-brother's-friend (who happens to work there) gave her this recipe.  I don't know if that's true or not.  I believe the marinade/sprinkle is authentic, but getting the correct bread experience is a challenge.  I used to us pre-made frozen bread which will get close in a pinch. But for authenticity sake, I've included the recipe from The Simply Great Cookbook written by Chuck Muer himself in 1993.  And of course the best way to experience this delight is to go to the restaurant itself.

Bread
1 pack of active dry yeast
1 1/2 cups warm water (around 110 degrees)
1T sugar
2 T olive oil
1T salt
4 C of bread flour

(or try a frozen pre-made pizza or bread dough in a pinch)

Topping
2T poppy seeds mixed with 3t salt
 
Marinade (Chef Larry's Blessing)
1 C olive oil
1 clove garlic crushed
2 T oregano
2 T basil
1/8 t salt
Keep the marinade in a jar in the fridge to have on hand and also use it on pasta.

Sprinkle
1/4 C kosher salt (or less)
2 T poppy seed

In a bowl, sprinkle yeast on top of warm water (110°). When yeast has dissolved and starts to form bubbles, add sugar, salt and oil. Mix well.  Using an electric mixer or food processor on low speed, mix in the bread flour. As the ingredients combine, the dough should become soft. If it is sticky, add a little more flour. Knead dough at medium speed for 5 minutes. The dough should be smooth and elastic. Remove dough from machine and knead by hand for 2-3 minutes. Place dough in a lightly oiled bowl and cover with clear plastic wrap or clean towel. Set bowl in a warm place and allow dough to rise until doubled in size (about 25-35 minutes). Mix kosher salt and poppy seeds. Set aside.
When the dough has risen, separate into 4 equal pieces. Sprinkle your work surface with the salt-seed mixture. Form each dough piece into a long loaf and roll through the salt-seed mixture to lightly coat each piece. Place loaves on a baking sheet lined with parchment paper. With kitchen scissors, cut loaves into 5 sections, leaving the sections still attached. Brush loaves completely with Marinade (Chef Larry's Blessing.) Let the loaves rise for 30 minutes before baking. (At this point, they may be refrigerated for up to 8 hours before baking.)  Bake at 450° for 10 minutes. Then lower oven temperature to 400° and continue baking another 10 minutes or til golden brown. Serve immediately
For rolls, try using a cupcake pan. Spray with Pam and then spread marinade and sprinkle salt/poppy seed mixture into each hole, place one frozen bread roll ball into hole, brush with marinade to cover entirely, and then sprinkle again lightly with salt/poppy seed mixture. These will rise in about 4-7 hours. You can make the tins up at night, refrigerate, and pull out in the morning to let rise.

Chocolate Taffy by Alton Brown (from Food Nework's "Good Eats")

I make this in our middle school Foods class often.  It's a student favorite.  It gives them the opportunity to pull taffy (like great-grandma might have) and the resulting chewy candy keeps the classroom noise level down significantly, at least for a while.  Do not use regular cocoa - its too acidic.  You can buy dutch process (cocoa mixed with alkali) at Whole Foods and Trader Joes.  I find it at other places as well so read the label.  The use of a silpat is also essential.  Nothing sticks to it, which makes the cooling/kneading/stretching process much, much easier.

 - 2 cups sugar
- 2/3 cup Dutch process cocoa powder
- 1/2 teaspoon salt
- 1 cup light corn syrup
- 1/4 cup plus 1 tablespoon water
- 1 teaspoon white vinegar
- 1 1/2 tablespoons butter, plus additional for greasing pan and hands

In heavy medium saucepan, combine sugar, cocoa powder, and salt. Stir until thoroughly combined. Add corn syrup, water, and vinegar to pan and place over medium heat. Stir until sugar and cocoa dissolve, raise heat to high and bring to a boil.
Turn heat down to low, clip candy thermometer to side of pan and cook until mixture reaches 260 degrees F. Remove pan from heat, add the butter and stir.
Butter edges of sheet pan, line with silicone baking sheet and pour on taffy. Allow to cool until you are able to handle it.
Once you are able to handle the taffy, don vinyl gloves, butter them, and begin to fold taffy in thirds using the silicone mat. Pick up taffy and begin to pull folding the taffy back on itself repeatedly twisting as you go.
Taffy is done when it lightens in color, takes on a sheen, and becomes too hard to pull. Roll into log, cut into fourths, roll each fourth into a 1-inch wide log, and cut into 1-inch pieces. Making sure to keep pieces separated or they will stick to each other.

Wrap individual pieces of candy in waxed paper. Store in airtight container 3 to 5 days.
Episode#: EA1G13
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Tres Leches Cake

Another simple yet delicious dish I made for the kids while doing the Mexican unit in class.  It's a yellow cake that is soaked in a rich and creamy mix of three milks.  (The whipped cream topping technically makes it a 'cuatro leches' cake.)  There are many ways to make this.  Mine may not be the best, but it is one of easiest and still very, very good.

- 1 yellow cake (homemade or from a box)
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 cup half-and-half                   
- Sweetened whipped cream (real or topping)

Prepare the yellow cake according to the directions in a 13x9 pan.  Allow to cool completely.  Using a fork poke holes throughout the cake to give the milks somewhere to soak into.  Mix the three milks together in a bowl then pour on top of the cake.  Refrigerate a few hours to chill and to allow the cake to soak in all that creamy goodness.  Spread the whipped cream on top slice and serve.  Muy bien!

Simple Grape Jelly Meatballs

We've been making these for years.  Too simple, too good.
(This one's for you, Mary)

- 2 12 oz jars Heinz chili sauce (NOT cocktail sauce)
- 1 32 oz jar grape jelly
- 1 bag of pre-cooked meatballs (about 80 in a bag)

Put chili sauce and jelly in a crock pot, Defrost/warm meatballs in a microwave then add to the crock.simmer on high till the sauce is smooth (1 hour), then turn it down to low until you are ready to serve. Sticky, sweet, tangy and delicious.