Ginger Snaps

Makes 96 2-1/2 inch cookies or 192 1-3/4 inch cookies

4 cups of all-purpose flour

4 teaspoons baking soda

4 teaspoons ground ginger

3 teaspoons ground cinnamon

1 teaspoon ground allspice

1/2 teaspoon salt

16 Tablespoons unsalted butter (two sticks), melted

1/2 cup dark molasses

1 cup granulated sugar

1 cup (packed) light brown sugar, lump free

2 large egg

1 cup finely chopped crystallized ginger (2 2/3 ounces)

1/2 cup coarse raw sugar crystals for rolling the cookies

---2 cookie sheets lined with parchment paper

1. Preheat the oven to 350 degrees F. Position the racks in the upper and lower thirds of the oven, or in the center if you will bake only 1 sheet at a time.

2. Combine the flour, baking soda, ginger, cinnamon, allspice, and salt in a bowl and mix together thoroughly with a whisk or a fork.

3. Combine the warm (not hot) butter, molasses, granulated sugar, brown sugar and the egg in a large bowl. Mix thoroughly. Add the flour mixture and crystallized ginger, sugars, and eggs in mixer. Add the flour mixture and crystallized ginger and stir until incorporated.

4. Form the dough into 1-1/4 inch balls (slightly more than 1 level Tablespoon of dough to make cookies 2-1/2 inch cookies or use 1/2 Tablespoon of dough to make 1-3/4 inch cookies. Roll dough balls in sugar and place them 2 inches apart on the cookie sheets. Bake for 10 to 12 minutes for large cookies 8 to 10 minutes for small cookies or until they puff up, crack on the surface, and then deflate in the oven. For chewier cookies, remove them from the oven when at least half of the cookies have begun to deflate; for crunchier edges with chewy centers, bake a minute or so longer. Rotate the sheets from back to front and top to bottom about halfway through the baking time to ensure even baking.

5. Slide the parchment liners onto racks or use a metal pancake turner to transfer the cookies from the pan. Cool completely before stacking or storing. Cookies served on the day they are baked will be chewy with crunchy edges. Ginger Snaps will become completely chewy stored in an airtight container. They are best eaten within 3 days.

From Alice Medrich's Cookies and Brownies

Fajitas Marinade

1/2 cup soy sauce

1/2 cup (Lea & Perrins) Worcestershire sauce

1/2 cup fresh lemon juice

6 Tablespoons extra-virgin olive oil

12 large cloves garlic, minced

1 large onion

2 medium green bell peppers, seeded and diced

2 tomatoes

2 teaspoons salt

2 teaspoons freshly ground black pepper

Whisk all the ingredients together in a large bowl. You may marinade up to 3 pounds of meat, poultry, or assorted non-leafy vegetables in this mixture.

From Sacramental Magic in a Small Town Cafe by Br. Peter Reinhart

Market Street Meatloaf

Makes 3 meatloaves with 8-10 portions each

This is the best meatloaf recipe, ever!, but it does take quite a bit of prep work. To justify the effort involved, Roy and I would triple it, bake one loaf and freeze the other two. The measurements here are for our tripled version.

Saute in butter for about 10 minutes then chill in icebox for at least an hour:

8 Tablespoons of butter

2 cups finely chopped onions

2 cups finely chopped scallions

1 1/2 cups finely chopped carrots

3/4 cup finely chopped celery

1 1/2 cups finely chopped bell pepper of various color

2 Tablespoons of minced garlic

Combine in mixer and beat well:

Salt, to taste

1 Tablespoon freshly ground black pepper

1 teaspoon ground white pepper

3/4 teaspoon cayenne pepper

1 Tablespoon ground cumin

1 1/2 teaspoons freshly grated nutmeg

9 eggs

1 1/2 cup ketchup

1 1/2 cup half & half

Add:

6 pounds of lean ground beef chuck

3 tubes of Jimmy Dean ground pork with sage or plain (12 ounces each)

2 cups of bread crumbs, toasted

1. Knead in mixer or by hand for 5 minutes. Divide meat evenly into 3 portions. Put into plastic freezer bags and flatten for convenient freezer storage.

2. To cook: Preheat oven to 375 degrees. Form the mixture into an oval approximately 17 x 4 1/2 x 1 1/2 inches, resembling a long loaf of bread.

3. Place meatloaf in a baking dish, and place the dish inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish. I know this is a pain in the neck, but we tried to skip this "bath" and the result wasn't pretty!!!

4. Place the pan in the oven and bake for 35 to 40 minutes.

5. Remove the dish from the water bath and let the meat loaf rest for 20 minutes before slicing.

Recipe adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins. Their recipe was from 72 Market Street in Venice, California. This restaurant was founded by Dudley Moore and Liza Minnelli, among others and closed in November 2000. I suppose the meatloaf recipe will live on forever!

Thicker French Toast

Serves 4

6 eggs

1 1/2 cups milk or half & half

1 Tablespoon vanilla

1/4 cup sugar

2 Tablespoons ground cinnamon

1/2 teaspoon salt

8 Tablespoons butter

8 slices of whole wheat bread, cut 1 1/4" thick, slightly stale is good

1/2 cup of powdered sugar

Maple Syrup, heated

1. Preheat oven to 300 degrees and bake slices of bread on baking sheet for 8 minutes and then flip. Return to oven for another 8 minutes. Cool for 5 minutes. Return baking sheet to oven and reduce heat to 200 degrees.

2. In Pyrex pan, beat together the eggs, milk, vanilla, sugar, cinnamon and salt until blended well. Allow slices of bread to soak in batter for 20 seconds on each side.

3. Preheat large frying pan on low heat and add 2 Tablespoons of butter. When butter has melted and is bubbly add slices of bread and brown for 3-4 minutes on each side. Place toast in oven's baking sheet and continue to cook remaining French toast. Every few batches of toast cooked, wipe out pan with paper towels then add butter again.

4. Heat maple syrup until hot.

5. Put toast on plate and sprinkle with powdered sugar. Serve with lots of butter and hot maple syrup.

Lasagne

Serves 8 People

2 pounds (4 cups) ricotta cheese

4 Tablespoons heavy cream or milk

6 1/2 cups Karen's Infamous Spaghetti Sauce with 1 cup of water added

16 ounces whole-wheat lasagna noodles

3 cups mozzarella cheese, shredded

1 1/2 cups jack cheese, shredded

1/4 cup Parmesan cheese, grated

1. Preheat oven to 350 degrees.

2. In a food processor or blender beat the ricotta and milk or cream until smooth.

3. Spray 9x13 pan with Pam and then spread thin layer of sauce. Arrange noodles on sauce slightly overlapping to make a solid layer of pasta. Spread half of the ricotta over noodles, then sprinkle with 1 cup of mozzarella, 1/2 cup of jack and half the Parmesan cheese. Spread a layer of sauce over the cheese, then place another layer of noodles over sauce this time place the noodles in the opposite direction as the first layer. Spread the remaining ricotta over noodles, then sprinkle with 1 cup of the mozzarella, 1/2 cup of the jack and the remaining Parmesan cheese. Spread a layer of sauce over cheese then another layer of noodles and finally all the remaining sauce.

4. Cover with foil and bake in preheated oven for 1 hour. Remove foil and sprinkle with remaining mozzarella and jack cheese. Return lasagna back to oven and bake until cheese melts and is bubbly.

5. Remove from oven and allow at least 15 minutes for lasagna to set before cutting. Serve with lots of garlic bread and a salad made with red lettuce and lost of Italian dressing.

---It is not necessary to pre-cook the lasagna noodles if the sauce is watery enough which is why I add a cup of water to the sauce. I told my witless friend, Cheryl Gaskin, this well known Italian trick (which I learned from my mother-in-law) and she decided to try it, only freezing the uncooked lasagna, with uncooked pasta and it turned out badly. Now, did she ASK me if she could freeze it it uncooked??? No, not at all!!! But I know she still remembers what happened and blames me for it. Personally, I blame HER for being totally and completely WITLESS!!!! If you want to freeze this lasagna, either cook the pasta first or bake the lasagna and then freeze it.

Adapted from Rosine's Cuisine by Renee Davi.

Karen's Infamous Spaghetti Sauce

Makes Approximately 8 Quarts

3 onions, chopped

2 cups of carrots, chopped

4 Tablespoons of minced garlic

1/2 cup of olive oil

1 pound Jimmy Dean's pork sausage with sage

1 pound sweet Italian Sausage cut in pieces

5 (14 1/2 ounce) cans of crushed tomatoes

4 (15 ounce) cans of tomato sauce

2 (6 ounce) cans tomato paste

3 teaspoons sweet basil

1/3 cup oregano

1/3 cup of dried parsley

1 teaspoon salt

2-5 Tablespoons sugar (or cranberry sauce), depending on tartness of tomatoes

1. Preheat oil in heavy pot and cook onions, carrots and garlic until translucent, about 15 minutes.

2. Add ground pork and sausage and cook until browned.

3. Add canned tomato products, stirring well.

4. Add basil, oregano, salt, pepper and 2 Tablespoons of the sugar. Adjust for flavor. Simmer additional 15 minutes.

5. Serve over whole wheat spaghetti with French rolls or Garlic Bread.

This recipe started with Rosine's Cuisine's Rosine's Infamous Spaghetti Sauce but I changed the meat to ground pork and Italian sausage, the stewed tomatoes became crushed tomatoes because I was too lazy to break the tomatoes up with my fingers....

Paradise Pumpkin Pie

Makes 2 9-inch Pies

Cream Cheese Filling:

16 ounces cream cheese, soft

2 eggs

1 cup powdered sugar

2 teaspoons vanilla

Pie Shells:

2 Pillsbury pie shells

Pumpkin Filling:

4 eggs

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon powdered ginger

1 (12 ounce) can evaporated milk

1/4 teaspoon ground cloves

1 1/2 cups sugar

1 (29 ounce) can Libby pumpkin

Topping:

1 1/2 cups maple syrup

1 cup finely chopped pecans (optional)

whipped cream (for garnish)

Preheat oven to 350 degrees. Prepare the cream cheese filling by whipping cream cheese with electric mixer until smooth. Add the eggs, sugar, and vanilla extract. Continue to beat until creamy, wiping sides of bowl frequently. Spread in the bottom of unbaked pie shells.

To prepare the pumpkin pie filling, beat the eggs until light and lemon colored. Add salt, cinnamon, ginger, evaporated milk, cloves, sugar, and pumpkin, mixing well. Carefully pour over cream cheese mixture (cream cheese may rise to the top). Bake in preheated oven for 45 minutes to 1 hour or until knife inserted in center comes forth clean. Pour maple syrup over pies while still warm. Sprinkle with pecan if using. Served chilled with a large dollop of whipped cream.

From Rosine's Cuisine by Renee Davi

Mystery Pecan Pie

Makes 1 9-Inch Pie

Filling:

8 ounces of cream cheese, soft

1/3 cup sugar

1/4 teaspoon salt

1 1/2 teaspoon vanilla

1 egg

Pillsbury pie shell

1 1/4 cups pecans, toasted, chopped

Topping:

3 eggs

1/4 cups sugar

1 cup grade B maple syrup

1 1/2 teaspoon vanilla

vanilla ice cream or whipped cream

Preheat oven to 375 degrees. On medium speed of mixer, prepare the filling by creaming together the cream cheese, sugar, salt, vanilla, and egg until smooth, scraping sides of bowl frequently. Spread in bottom of unbaked pie shell. Sprinkle pecans over cream cheese mixture.

Prepare the topping by beating together the eggs, sugar, maple syrup, and vanilla. Gently pour over pecans. Bake in preheated oven for 35-45 minutes or until center is firm. Serve warm with vanilla ice cream or cold topped with whipped cream.

From Rosine's Cuisine by Renee Davi

Holy Smoke Barbecue Sauce

Makes 10 Cups

2 cans (28 ounces each) tomato puree

8 cloves of fresh garlic, pressed

1 medium onion, diced

4 1/2 cups white sugar

2 cups red wine vinegar

5 Tablespoons of Worcestershire sauce

3/4 cup light molasses

4 Tablespoons Tabasco

1/2 teaspoon freshly ground black pepper

1 Tablespoon salt

1/2 cup fresh lemon juice

Combine all ingredients, except the lemon juice in a large pot and bring to a boil. Simmer for 10 minutes, turn off the heat, then add the lemon juice. Use more peppermash or hot sauce to increase the heat, if desired. Store in icebox; it will keep indefinitely.

Adapted from Sacramental Magic in a Small-Town Cafe by Br. Peter Reinhart

Hearty Chicken Noodle Soup

Makes About 4 Quarts Soup

1 chicken, left whole

4 1/2 quarts water

5 chicken bouillon cubes

1 onion, coarsely chopped

4 bay leaves

1/2 teaspoon pepper

1/2 teaspoon sugar

2 1/2 cups of fettucini noodles, broken into 1" lengths (my favorite is garlic-parsley)

In a large pot, bring chicken, water, bouillon cubes, onion, bay leaves, pepper and sugar to a boil. Let boil for about 45 minutes or until chicken falls from bone easily. Remove chicken and set aside. Pour broth through a fine mesh strainer into a pot large enough to hold all the broth. Remove any grease that has formed on the top. Taste for flavor and add salt if needed.

Bring broth back to a boil. Drop the noodles in the boiling broth, stirring to separate noodles. Reduce heat and keep broth at slow boil, allowing noodles to cook.

Remove chicken from bones and discard bones and skin. Dice into large pieces and add to soup.

From Rosine's Cuisine by Renee M. Davi

Potato Leek Soup

1/4 pound raw bacon, finely chopped
2-4 Tablespoons butter
3 leeks, white parts and 3 inches of green, chopped in 1-inch sections, rinsed well
1/3 cup flour
4 cups red potatoes, diced and peeled or not peeled
3 cups strong chicken stock or 3 chicken bouillon cubes + 3 cups of water
1/4 teaspoon pepper
3 cups half & half

1. In Dutch oven, cook the bacon in the butter until done. Add leeks and cook 15-20 minutes until leeks are soft but not browned. Sprinkle flour over leeks and stir to coat evenly; cook until flour dissolves, about 2 minutes. Increase heat to high; whisking constantly, gradually add stock. Add potatoes; cover and bring to boil. Reduce heat to medium-low and simmer, covered, until potatoes are almost tender, 5 to 7 minutes. Add half & half. Remove from heat and let stand 15 minutes. Can be served pureed or not.

Adapted from Rosine's Cuisine by Renee Davi

Hearty Beef Stew

2 pounds boneless beef chuck-eye roast, cut into 1-1/2 inch pieces
1 cup of flour seasoned with salt and pepper
5 Tablespoons vegetable oil
2 cups onions, sliced
1 cup of carrots, chopped
2 teaspoons minced garlic
1 (15 oz) can tomato sauce (Hunts is best)
1 Tablespoon tomato paste
3 cups of water
1 teaspoon salt
1/4 teaspoon pepper
4 bay leaves
1/4 teaspoon sweet basil
1/4 teaspoon oregano
1 Tablespoon sugar
8 medium Yukon potatoes, cut in large pieces
1 cup of frozen peas
1 cup of frozen pearl onions

1. Toss meat with flour mixture and brown in 5 Tablespoons oil in Dutch oven. When meat is browned, add onion and carrots and cook on low for about 30 minutes.
2. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
3. Add to Dutch oven tomato sauce, tomato paste, minced garlic, water, salt, pepper, bay leaves, basil, oregano and sugar. Bring to simmer, cover, transfer to oven, and cook for 1 1/2 hours.
4. Take pot out of oven and skim excess fat off. Remove bay leaves and then add potatoes, peas, and pearl onions and return to oven for 45 minutes until potatoes and vegetables are tender.

Serve with buttered noodles, green salad, and crusty French bread or rolls.

Adapted from Rosine's Cuisine by Renee Davi and the Cooks Illustrated website

Taco Soup

2 cups onion, finely chopped
1 cup bell peppers, finely chopped or sliced
1/2 - 1 can chopped Ortega green chilies
1/2 cup olive oil
1 pound ground beef or turkey or 3 cups of chicken
2 Tablespoons garlic powder
2 Tablespoons cumin
1 package Lawry's Taco Seasoning
1 1/2 teaspoons Lawry's Seasoning Salt
4 (15 oz) cans kidney beans
1 (14.5 oz ) can stewed or crushed tomatoes
2 cans of corn
1 can sliced black olives
4 cups water
2 cubes Knorr’s beef bouillon
Sour Cream
Shredded cheddar cheese

1. Saute onions, bell peppers and green chilies in oil over medium heat for about five minutes.

2. Add ground beef and cook until brown.

3. Add garlic powder, cumin, Lawry's Taco seasoning packet and seasoning salt and cook for a few minutes. While this is cooking, start opening the cans.

4. Add kidney beans, tomatoes, corn, olives, beef bouillon and water. Bring to a slow boil and simmer 10 minutes.

5. Serve topped with sour cream and cheddar cheese.

From Rosine's Cuisine by Renee M. Davi

Glazed Cinnamon Rolls

Dough:

8 Tablespoons of melted butter

1/4 cup of honey

1 cup of hot water

2 Tablespoons of orange juice concentrate

1 large egg

2 large egg yolks

2 Tablespoons of dried milk powder

1 Tablespoon of instant yeast

1 1/2 teaspoons salt

4-4 1/2 cups (20-21 ounces) of finely milled red wheat berries

Icing:

8 ounces cream cheese, softened but still cool

2 Tablespoons maple syrup or corn syrup

2 Tablespoons heavy cream

1 cup (4 ounces) powdered sugar, sifted

1 teaspoon of vanilla extract

pinch of salt

Filling:

1/4 cup (5 1/4 ounces) light brown sugar

3 Tablespoons ground cinnamon

1/8 teaspoon salt

1. FOR THE DOUGH: Melt butter and honey in microwave and add water and orange juice concentrate. Bring liquids to about 100 degrees.

2. Using dough hook on Bosch, mix liquids, powdered milk, salt, yeast, egg, and yolks at a low speed until well mixed. Add 2 cups of flour and mix at speed #2 for about 1 minute until completely blended. Add 2 more cups of flour and knead at #3 until dough is smooth. This takes about 4-7 minutes. If more flour is needed, add it 1 Tablespoon at a time. Form dough into a ball and put in lightly oiled bowl, covered with plastic wrap. Put bowl in warm place and allow to rise in warm place for 1 1/2 - 2 hours until doubled in size.

3. FOR THE ICING: Using cookie paddles, combine cream cheese, syrup, heavy cream, sugar, vanilla, salt in mixer and blend together at Speed #2 until roughly together. Then switching to #3, blend for 2 minutes until mixture is smooth. Put in a small bowl and refrigerate.

4. TO ROLL AND FILL THE DOUGH: After rising is done, roll dough out into a 16 x 12 rectangle with the long side facing you. Mix together filling ingredients and spread over dough leaving a 1/2-inch border at the far edge. Tightly roll the dough. Moisten top border with water and then pince the dough ends to form a single seam. Cut roll into 12 pieces and place into prepared baking dish. Cover with plastic wrap and allow to rise in warm place for 1 1/2 - 2 hours until doubled in size.

5. TO BAKE THE ROLLS: Heat oven 350 degrees. Bake rolls until golden brown and middle rolls are 185 degrees, about 25 to 30 minutes. Put on wire rack and cool for 10 minutes and then spread icing on them.

---1/2 cup of uncooked oatmeal can be substituted for equal amount of flour.

Adapted from Baking Illustrated from the Best Recipe Collection, Whole Grain Baking from King Arthur's Flour, and Sue Gregg's Breakfast Cookbook