Stuffed Chiles

These are inspired by a dish I tried in Oaxaca a few months ago, which was chiles de agua stuffed with a fresh mixture of chopped vegetables. The chiles were barely toasted, almost raw.

Supposedly these chiles are only found in southern Mexico, but when I saw some chiles at my local market (in Mexico City) that seemed to resemble chiles de agua, I thought I’d give it a try.

This recipe is approximate.

I toasted the chiles just a few minutes – leaving them still crunchy – then cut a lengthwise slit in the sides and gutted them (removed the seeds and as much of the veins as possible).

I chopped finely approximately equal volumes of the following:

• plum tomato
• onion
• cilantro (fresh coriander)
• plantain, first boiled African style
• lightly toasted pecans

I could have added some finely grated cheese, but since I wanted try a vegan version, I added about

• 2 Tbsp nutritional yeast

and mixed it all together, salted to taste.

Then I stuffed each of the chiles with the mixture – and that’s all there was to it.

The chiles (I still don’t know whether they were chiles de agua or not) turned out very variable. Some were as mild as poblano chiles, some were too hot to eat, and some were in between. The filling was excellent, and the chiles that weren’t too hot to enjoy were very good with the filling.

Best Brownies Ever

You will find others that claim to be the best brownie recipe, but these are better. Beating the butter gives their dense fudginess a unique light quality that no melted-butter brownie can match. This recipe is from Brownies: Over 100 Scrumptious Recipes by Linda Burum.

4 oz (113.5 g) unsweetened* chocolate
1/2 cup butter, unsalted, room temperature
1 1/8 cup (=1 cup + 2 Tbsp) sugar
2 tsp vanilla
4 eggs
2/3 cup flour, stirred
(1 1/4 cups walnut pieces – optional)

Melt the chocolate over hot water; set aside to cool. Cream butter until fluffy, add the sugar in three portions, beating after each addition; beat until light and creamy. Beat in the vanilla, then the eggs, one at a time. Mix in the melted chocolate. Fold in the flour (and walnuts). Pour batter into a greased and floured 8×8 inch pan**. Bake in preheated 325 °F (165 °C)  oven about 20–25 minutes, or until no longer raw in the middle. Cool completely before cutting.

*If I only have semisweet chocolate available, I use 6 2/3 oz (190 g) semisweet chocolate and reduce the sugar to 7/8 cup.

**In the book, the recipe as given above is supposed to be for a 9×9 inch pan, but I find it turns out better in an 8×8. To get the equivalent thickness for a 9×9 inch pan (using semisweet chocolate) my version is:

240 g (= 8.5 oz) semisweet chocolate
5/8 cup (=10 Tbsps) (142 g) butter
1 cup + 1 tsp sugar
2 1/2 tsp vanilla
5 eggs
5/6 cup (=3/4 cup + 1 Tbsp + 1 tsp) flour

Chicken Livers Normande

Ingredients
2 tart cooking apples, cored & cut into 8 wedges each
1/4 c butter, divided
1/4 cup all-purpose flour
salt and pepper
1 lb (450 g) whole chicken livers, cut in half
2 Tbsp dry white wine
1/4 c sliced scallions
2 c hot cooked rice, cooked in chicken broth
2 Tbsp seedless raisins
2 Tbsp toasted almonds


Method
In a large skillet, heat 2 Tbsp of the butter and sauté apple wedges until soft. Remove from pan and keep warm. Season flour with salt and peppers and dredge chicken livers.
Melt remaining 2 Tbsp butter in same pan and sauté livers for 10 minutes. Add wine, apple pieces and scallions; cover and cook for 5 minutes.
Toss raisins and almonds with rice. Serve livers and apples on mound of rice. Makes 4 servings.

Source
Long term: A recipe I had clipped from the K-W Record, probably in the 1970s or early 1980s.
Immediate: Under the wall unit, found when I dropped my cell phone, the battery cover flew off and hid under the furniture. The clipping must have fallen out of the recipe file at some point.

Comments
Looks good.
Should the apples be peeled? I think I would want to.
Why keep the apples warm, when you add them back to the pan and cook 5 minutes more? I wouldn't bother trying to keep them warm.
To make 2 cups cooked rice, use approximately 2/3 to 1 cup raw rice; it depends on the kind of rice.

Two great cakes from an old recipe book

I picked up this book in a used-book shop downtown a couple of months ago. My copy was printed in 1969, but the original edition dates back to 1938. The former title was Thoughts For Food. (That $51 price tag is pesos, not dollars, and it wasn’t the price tag that counted; the book actually cost 10 pesos.)

I’ve made two recipes from it so far, and they were superb. I updated them a bit; reduced the salt and sugar, added some whole grain flour, etc.





  



Filled Coffee Cake

Ingredients
1/4 cup butter
2/3 cup brown sugar
2 eggs, separated
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 tsp vanilla

Filling/Topping
1/2 cup brown sugar
1 Tbsp flour
1 tsp cinnamon
1 Tbsp butter, melted
1/4 to 1/2 cup walnuts, chopped

Method
Grease and flour a 9×9" cake pan. Combine the filling ingredients (except for nuts) and mix well. Stir in nuts, set aside. In another bowl, beat egg whites to medium-stiff peaks and set aside. In another bowl, combine flours, baking powder and salt. In another bowl, beat butter with brown sugar. Beat in egg yolks and vanilla.  Add flour mixture alternately with milk. Fold in the egg whites.
Spread about 2/3 of the batter into the prepared pan. Sprinkle all but about 2 Tbsp of the filling evenly over, then carefully spread over the rest of the batter, and finally sprinkle the remaining filling evenly over top. Bake in a preheated 350 ºF (175 ºC) oven until done (40–55 minutes). Cool completely. Cut into squares and serve from pan.

Chocolate Spice Cake

 
Ingredients
1/3 cup butter
2/3 cup brown sugar
3 eggs, separated
3 oz (85 g) semi-sweet chocolate, melted and cooled to lukewarm
1 cup strong coffee (2 tsp instant + 1 cup water)
1/2 cup raisins
1 cup whole wheat flour
1 1/4 cup all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
(optional: about 1/2–3/4 cup walnuts, coarsely chopped)

Method
Grease, flour, and line with parchment or wax paper two 8×4" loaf pans. Toss the raisins with about 2 Tbsp of the flour. Combine remaining flours, baking powder and soda, salt and spices and set aside. In another bowl, beat the egg whites to medium-stiff peaks. In another bowl, beat the butter and sugar, and beat in the yolks. Stir in the chocolate. Add the coffee alternately with the flour mixture. Fold in the egg whites and raisins (and nuts, if used). Divide between the two prepared loaf pans and bake in a preheated 350 ºF (175 ºC) oven until done (45–60 minutes). Cool about 15 minutes in pan, then carefully invert, unmold, peel off paper, and finish cooling on wire racks. Slice to serve.

Comments
I didn’t try the lemon icing that is suggested in the original recipe. The cake was already excellent without any embellishments.

Drinks, Dressings and More from Milk’s Little Cookbook III

The last two pages of Milk’s Little Cookbook III are devoted to ‘Delightful Drinkables’; milkshakes and what we would these days call ‘smoothies,’ and some salad dressings made with yogurt.

Basic Milkshakes
Ingredients
2 (or more) scoops of ice cream
3/4 c cold milk
flavouring option (see below)

Method
Combine in blender until smooth.

Flavourings
Vanilla – 1 tsp vanilla extract
Chocolate – 2 Tbsp chocolate syrup
Fruit – 1/3 cup fruit; fresh, frozen, or canned (drained)

Comments
For a chocolate milkshake, you could use chocolate ice cream instead of (or with!) the chocolate syrup.
The original recipe, oddly, also lists “berry” as a separate flavouring option. Perhaps to remind the reader who might not think of using berries under the fruit category?
If using canned fruit, you can use the juice combined with powdered milk instead of fresh milk, for extra fruit flavour.

The next three recipes are fruit smoothies.

Raspberry Frosty
Ingredients
2 c milk, divided
3/4 c raspberries, fresh or frozen
2 Tbsp sugar

Method
Freeze 1 c milk in ice cube tray. Place frozen milk ice cubes in blender with fruit, sugar, and 1 c milk. Blend (1 minute) until smooth. Makes 2–3 servings.
Variations: use other fruits instead.


Pineapple Jog Nog
Ingredients
1 c unsweetened crushed pineapple with juice
2 eggs
1 c cold milk
3 ice cubes

Method
Combine pineapple and eggs in blender; blend until smooth and creamy. Add milk and ice cubes, blending about 30 seconds more, until foamy. Makes 2 servings.

Comments
Ah, those innocent days when raw eggs weren’t considered a teeming fount of salmonella. How to pasteurize eggs at home.


Banana Frappé
Ingredients
1 c cold milk
1/2 c yogurt
2 medium ripe bananas
1 tsp vanilla extract
1 egg
2 whole walnuts, chopped

Method
Combine in blender until smooth. Makes 1–2 servings

Comments
The raw egg again. See above recipe.
I’d judge this to be 2–4 servings. Even with one banana, it should make at least 2 servings, and with two, I’d guess it’s going to be awfully thick. Let me know if you try it.

The last two recipes are some ideas for using yogurt in homemade salad dressings. The recipes don’t say so, but of course the yogurt must be plain and unsweetened. In those days, plain unsweetened yogurt was the default; no need to specify it.

Yogurt Dressing
Ingredients
1 c yogurt
2 Tbsp mayonnaise
1 tsp Dijon mustard
1 tsp garlic powder
2 tsp lemon juice

Method
Combine ingredients. This is especially nice on spinach salad.

Blue Cheese Dressing
Ingredients
1/4 c crumbled blue cheese
1/2 c yogurt
1 tsp vinegar
salt and pepper to taste

Method
Combine ingredients.

Milk’s Little Cookbook, Vol. 3

This is a booklet issued by the Ontario Milk Marketing Board, probably in the late 1970s.

Magic Mix
Ingredients
8 c all-purpose flour
1 c sugar
1/3 c baking powder
2 tsp salt
1 c vegetable shortening

Combine flour, sugar, baking powder and salt. Cut in the shortening until crumbly. Store in a sealed container in a cool dry place or in the refrigerator. Makes 10 cups. Use within 8 weeks.

Comments
I wouldn’t make this, since I prefer to use butter or oil in baked goods; butter because the flavour is better (but you could use butter-flavoured shortening) or oil because it’s generally healthier. (Shortening manufacturers claim to be reducing or eliminating the trans fats in shortenings; for more information see here and here, for example.) Anyway, I wouldn’t want the pressure of having to use it up within 8 weeks.
Here are two sample recipes using Magic Mix. It would be easy to adapt them to other flavours.

Apple’n Spice Muffins
Ingredients
3 c Magic Mix
1 tsp cinnamon
1 tsp grated orange rind
2 eggs
1 1/4 c milk
1 c grated peeled apple

Method
Stir cinnamon and orange rind into Magic Mix. In another bowl, beat eggs with milk. Stir into dry ingredients, along with the apple. Spoon into 12 greased or paper-lined muffin cups. Bake at 400 ºF (200 ºC) 15–20 minutes or until done.

Crunchy Coffee Cake
Ingredients
2 eggs
1 1/2 c milk
3 c Magic Mix
Topping:
2 Tbsp melted butter
1 Tbsp brown sugar
1/4 c chopped walnuts

Method
Beat eggs with milk and stir into Magic Mix. Pour into a greased 8×8-inch (2L) square baking pan. Combine topping ingredients and sprinkle evenly over batter. Bake at 350 ºF (180 ºC) for 30–35 minutes or until done. Cool in pan.

And now for the rest of the recipes in the booklet.

Seafood Lasagna
Ingredients
2 10-oz (total 570 g) fresh spinach (or two 12-oz (340 g each) pkgs frozen spinach)
3 Tbsp butter (divided)
salt and pepper to taste
dash nutmeg
3 Tbsp flour
1 1/2 c milk
1 6-oz (170 g) crabmeat
2 Tbsp dry sherry (optional)
1 Tbsp fresh choopped dill
6 oz (170 g) lasagna noodles, cooked
1/2 c grated Swiss cheese

Method
Trim and wash spinach; cook until tender. Drain, chop, and toss with 1 Tbsp butter. Season to taste with salt, pepper and nutmeg. Melt remaining 2 Tbsp butter. Add flour and cook, stirring, over medium heat 1 minute. Remove from heat, whisk in milk, return to heat. Stir until smooth and thickened. Drain crab and pick out any bits of shell. Add to sauce with sherry (if used) and dill. Lightly butter an 8×8-inch (2L) square casserole dish. Layer half of spinach, crab mixture, lasagna noodles, and then repeat. Sprinkle with cheese. Bake, covered at 400 ºF (200 ºC) 20 minutes, then uncover and bake 10 minutes more to brown the top lightly. Let stand 5 minutes before cutting. Makes 6 servings.

Comments
No-cook lasagna is a shortcut well worth using, instead of having to wrestle with slippery, floppy cooked lasagna noodles, not to mention that it eliminates the extra time and bother of cooking the lasagna. If I could gauge the amount of extra liquid to use, I’d make this with no-cook lasagna. If you’ve made other recipes with no-cook lasagna, you’ll have a feel for how liquid the sauce needs to be. Extra cooking time may be required as well.
I think this would be good with any seafood, even fish.

Tarragon Chicken (make 1 day ahead, refrigerate overnight)
Ingredients
3 lb (1.5 kg) chicken, cut into four pieces
1 Tbsp butter
1/2 c dry white wine
1 c chicken stock
1 tsp dried tarragon
2 onions, thinly sliced
salt and pepper to taste
3 carrots, cut into strips and cooked
1/2 lb (225 g) asparagus, cooked
1 envelope unflavoured gelatin (1/4 oz; 7 g)
1 c milk

Method
Lightly brown chicken pieces in butter. Add wine, stock, tarragon, onion, salt and pepper. Bring to a boil, cover, lower heat, and simmer until chicken is cooked. Remove chicken and strain liquid. Skim fat from surface of liquid, reheat, boil down to 1 cup and reserve. Adjust seasoning if required. Meanwhile, remove meat from skin and bones, and chop coarsely. Rinse an 8½×4½-inch (1.5L) loaf pan with cold water and layer dish with chicken, carrot strips and asparagus. Soak gelatin in the 1 cup reserved cooking liquid, then stir to dissolve. Add milk and pour over the prepared chicken and vegetables in the loaf pan. Refrigerate overnight. Unmould to serve. Accompany with mayonnaise flavoured with a bit of Dijon mustard.

Comments
You could do this with any chicken pieces. I admit that cutting a whole chicken into 4 pieces intimidates me. I think you could just as well cook the chicken with water instead of chicken stock. It will have turned into chicken stock anyway by the time the chicken is cooked.

Super Nachos
Ingredients
3 c grated Cheddar cheese
1/2 c flour
1 1/2 c milk
1/2 tsp dry mustard
a few drops Tabasco sauce
salt and pepper to taste
1/2 c chopped oives
1 pkg plain tortilla or nacho chips
chopped hot pepper, tomato and onion (optional)


Method
Toss flour with grated cheese. Heat milk in saucepan. Gradually add cheese mixture and cook, stirring until smooth. Add dry mustard, Tabasco, seasoning and olives. (Sauce may be prepared ahead to this point and refrigerated. Reheat in double boiler over simmering water.)
Spread chips on large plate. Pour hot cheese mixture over top. Sprinkle with hot peppers, etc. May be placed briefly under broiler to serve piping hot.

Comments
Monterrey Jack or marble cheese would be good alternatives.

Strawberry Delight
Ingredients
1 qt. (about 4 c) fresh strawberries, cleaned
4 eggs, separated
3/4 c sugar (divided)
2 tsp cornstarch
1 1/2 c milk
1 envelope unflavoured gelatin (1/4 oz; 7 g)
1/4 c lime juice
1/2 c whipping cream, stiffly beaten

Method
Purée strawberries in a blender or force through a sieve. Set aside. Beat egg yolks with 1/2 c sugar until creamy and light. Beat in cornstarch. Heat milk and slowly whisk into egg mixture. Return to saucepan and cook, stirring constantly, over medium heat until sauce is hot and slightly thickened. DO NOT BOIL.
Sprinkle gelatin over lime juice. Stir to combine, then beat the gelatin mixture into the hot sauce. Add 1 cup strawberry purée, refrigerate remainder of purée. Beat egg whites with remaining 1/4 c sugar until stiff and fold into the hot mixture. Refrigerate until cool and starting to set but not yet gelled. Fold in whipped cream and pour into an 8 cup (2L) mold. Cover and refrigerate several hours or overnight until set. Unmould onto serving plate and surround with remaining strawberry purée flavoured with lime juice and optionally sweetened to taste.

Comments
You can avoid incorporating raw egg whites if you pasteurize the eggs first: Bring eggs to room temperature. Cover amply with water. Heat until the water temperature reaches 140 ºF (60 ºC). Maintain for 4 minutes. The temperature must not exceed 150 ºF (65 ºC), to avoid cooking the eggs. After 4 minutes, remove the eggs and cool them in cold water.

Parmesan Fettuccine
Ingredients
1 1/2 c milk
1 1/2 c water
1/2 tsp salt
4 oz (115 g) fettuccine noodles
1 c grated Parmesan
1 c frozen peas
2 green onions, finely chopped
salt and pepper to taste

Method
Bring milk, water and salt to boil. Add the fettuccine, partially cover, and cook, stirring often until pasta is tender and most of liquid has been absorbed. There should be about 1 cup liquid left. Stir in the remaining ingredients and heat through. Thin with more milk if necessary.

Comments
The takeaway from this recipe is that any creamy pasta can be prepared using the principle of this recipe: half water and half milk, and only enough liquid to cook the pasta, with a little extra to serve as a creamy sauce. It’s a great way to prepare either boxed or homemade macaroni and cheese.

Golden Carrot Soup

Ingredients
1/3 c butter
1/2 c chopped onion
2 c thinly sliced carrots
3 chicken bouillon cubes
3 c boiling water
1/3 c long-grain rice
1/2 tsp salt
2 c milk


Method
Sauté onions in butter until golden. Add carrots and toss until coated with butter. Add bouillon cubes, water and rice; cover and simmer until carrots are tender, and rice is cooked. Add salt. Add to blender one third at a time and blend until smooth. Return to saucepan; add milk and heat.

Makes six 8-oz. (250 mL) servings.

Source
Clipped from a Milk Calendar from the Dairy Bureau of Canada from the late 1970s or early 1980s. You can see this recipe here, where it’s identified as 1979.

Comments

• 1/3 cup of butter! That adds up to 2 tsp per serving. I would make it with about 1—2 Tbsp in total nowadays. 
• I’d also taste the soup before adding the final 1/2 tsp of salt; adding it would depend on how salty the bouillon is.
• Any rice would do, I think; it doesn’t necessarily have to be long grain.
• You can use potato instead of rice.
• Taste of Home has a version that increases the onion (relatively), adds garlic, reduces the butter, and garnishes the finished soup with parsley. It looks good. The recipe contributor is Canadian; my guess is that her version is based on the Milk Calendar’s recipe.
• Make the soup vegetarian by using vegetable broth or bouillon cubes, or vegan by also using olive oil instead of butter and a non-dairy milk (sorry, Dairy Bureau).

Pasta Skillet – Two Ways

Mozzarella Spaghetti Skillet
Ingredients
1 lb (500 g) lean ground beef
2 c (500 mL) sliced mushrooms
1 c (250 mL) chopped onion
1 c (250 mL) chopped green pepper
1 28-oz can (about 3 cups) tomatoes, undrained
1 1/2 c (375 mL) broken spaghetti
1 1/2 tsp Italian seasoning
1 1/2 tsp salt
2 cups (500 mL) shredded mozzarella cheese

Method
Combine beef, mushrooms, onion and green pepper in a large frypan (perferably non-stick). Sauté over medium heat until meat is browned and vegetables are tender. Drain fat. Cut up tomatoes, and add to pan with their liquid. Stir in water, spaghetti, seasoning and salt. Bring to boil. Reduce heat, cover, and simmer 15 to 20 min. or until pasta is cooked and liquid is absorbed. Add cheese, stir until melted. Makes 5–6 servings.


Colby Macaroni Skillet
As above, but use uncooked elbow macaroni instead of spaghetti.
Omit Italian seasoning.
Add 1 1/4 tsp Worcestershire sauce.
Use colby cheese instead of mozarella.

Comments
Although this recipe was developed to promote cheese (see below), IMO it is also great without the cheese.
Alternatively, use any similar mild cheese instead of the colby; monterrey jack, mild cheddar, etc.

Source

A recipe card by the Dairy Bureau of Canada, probably from the early 1980s. There was no website in those days of course, but these days, the Dairy Bureau’s collection of cheese recipes can be found online here.

The same recipe is still there with the same photo, but updated with the addition of some balsamic or red wine vinegar, Parmesan cheese, and optional fresh basil!

Pasta with Fresh Asparagus

Pasta With Fresh Asparagus

Ingredients
1 Tbsp oil
1 Tbsp salt
8 oz (225 g) spaghetti or fettucini

1 lb (450 g) asparagus
1 c (250 mL) sour cream
1 c freshly grated Parmesan cheese
1–1½ Tbsp Dijon mustard
1 small clove garlic, crushed
1/4 c coarsely chopped pimento


Method
Cook the pasta, adding the oil and salt to the water.
Meanwhile, cook the asparagus in a wide frying pan with at least 1 inch water, covered, 5–8 minutes until the asparagus is tender. Drain, cut into bite-sized pieces.
When the pasta is finished cooking and has been drained, put sour cream, cheese, mustard and garlic in the pot. Stir until well mixed. Add pasta, asparagus and pimento, and toss to mix well until most of the cream is absorbed, about 3 minutes.
Makes 2–3 servings.

Comments
Or you can steam the asparagus standing it upright in a tall covered pot. The recipe doesn’t mention first breaking off the woody ends of the asparagus stems, but it’s a good idea to do so before cooking.
It’s unclear whether to heat the dish for the last 3 or so minutes; I’d guess that it should be done over a low flame, stirring constantly.

Source
Unknown. I had copied this recipe from some newspaper, book or magazine probably in the early 1980s.

Ontario’s Summer Vegetables

Source
This is an Ontario Ministry of Food and Agriculture brochure from 1980 or 1981. It has tips on storing vegetables, and three dip recipes, two salad recipes and a dressing recipe.

Creamy Blue Cheese Dip

Ingredients
4 oz. (115 g) blue cheese
1 c sour cream
1 c mayonnaise
1 tsp finely chopped onion
1/4 c minced fresh parsley
2 cloves garlic, minced
1/2 tsp Worcestershire sauce

Method
Mash the blue cheese and mix together all the ingredients. Cover and chill.

Comments
I would increase the onion and maybe the Worcestershire sauce. The mayonnaise can be reduced or eliminated, or (partially) substituted by plain unsweetened yogurt.

Bacon and Egg Dip

Ingredients
1 8-oz (225 g) pkg cream cheese, softened 
1/4 c milk
1/4 tsp salt
1/8 tsp pepper
4 slices bacon fried crisp, crumbled
2 hard cooked eggs, chopped
6 green onions, finely chopped
1/2 green pepper, finely chopped
2 Tbsp finely chopped dill pickle

Method
Beat together the cheese, milk, salt and pepper. Stir in the remaining ingredients. Cover and chill.

Herb Cheese Dip

Ingredients
1 c cream-style cottage cheese
2 Tbsp mayonnaise
2 green onions, finely chopped
1 clove garlic, minced
1 Tbsp hot dog relish
1 Tbsp Worcestershire sauce
1 tsp paprika
1 tsp prepared mustard
1 hard-cooked egg, chopped

Method
Combine, cover and chill.

Comments
I would suggest mashing the cottage cheese through a sieve or at least with a fork, otherwise the dip is likely not going to be attractive.
Strangely named dish. You’d expect something called “herb cheese dip” to contain some herbs.
The relish is an odd touch.

Super Salad
I will just summarize, since a basic garden salad doesn’t really need a recipe:
Iceberg and romaine lettuce, cabbage, cauliflower, grated carrot, thinly sliced cucumber, sliced celery, thinly sliced radishes, chopped green onion, tomatoes cut in wedges.

Herbed Dressing

Ingredients
1/2 c vegetable oil
2 green onions, chopped
1 Tbsp Parmesan cheese
1/2 c vinegar
3 Tbsp mayonnaise
1 Tbsp lemon juice
1/2 tsp Worcestershire sauce
1 tsp sugar
1 tsp salt
3/4 tsp dry mustard
1/2 tsp pepper
1/2 tsp basil leaves
1/2 tsp oregano leaves


Method
Combine in blender until smooth and creamy. Store in refrigerator.


Warm Spinach Salad

Ingredients
5 oz (140 g) spinach, washed, torn into bite-sized pieces
1 c thinly sliced mushrooms
6 slices side bacon, cooked until crisp
Parmesan cheese to garnish


Dressing
1/4 c cider vinegar
2 Tbsp water
1 tsp lemon juice
1 Tbsp sugar


Method
Combine dressing ingredients in saucepan. Simmer 3 to 5 minutes until sugar dissolved. Pour over salad ingredients while still warm. Toss lightly and sprinkle with cheese.

Mexican Lima Chiles Update

I made a version of the  “Mexican” Lima Chiles from last September. It turned out something like a cassoulet seasoned with a bit of poblano chile. I had forgot that the recipe calls for two cans of chiles, and only bought one chile. It cost 1 peso, and the store guy was going to have to go next door to get 4 pesos to give me change, but I asked him, “Let me have my change in guavas instead,” because the guavas were looking particularly good; neither too far gone, nor too green. It was a good deal!

I substituted alubia grande for the lima beans.  I had some mushrooms that were in a now-or-never state, so I included them as a way to use them up. Using olive oil instead of butter, I sauteed the mushrooms, sliced, with some sliced onion, together with the strips of toasted and peeled poblano and chopped garlic. I layered this mixture, instead of canned chiles, with the beans and grated cheese as per the recipe.

It was very good, aside from the beans being not quite soft enough (as I was in a hurry). The dish benefited from a long time in a slow oven with the casserole lid on instead of the baking procedure given in the recipe. Very flavourful.

Three Christmas Cookies for 2010

I’m taking a break from the 30-year-old recipes today to record this year’s Christmas cookies. Although the recipes are not new, they’re new to me. It took a bit of searching and adjusting to get them to turn out right, so I don’t want to forget the tips and tricks I used.


Ginger Crackle Top Cookies

Ingredients
2 2/3 cups all-purpose flour
1 Tbsp ground ginger
1 tsp baking soda
1 tsp  ground cinnamon
1/2 tsp  salt
3/4 cup butter-flavoured shortening; or half shortening, half butter
1 cup minus 2 Tbsp  sugar (or brown sugar, or half white and half brown sugar)
1 large egg
1/4 cup molasses
more sugar for topping, about 1/4 cup

Method
Combine flour, ginger, baking soda, cinnamon and salt, set aside.
Beat together butter and sugar(s) until light and fluffy. Beat in egg, scraping down sides of bowl. Add molasses; beat well. In three additions, beat in, then stir in flour mixture just until incorporated. Chill dough.
Shape dough into 24 (or more) balls, each about 2 tbsp (30 mL). Roll balls in bowl with remaining 1/4 cup sugar. Place several inches apart on large, parchment-lined baking sheets. Bake in preheated 325ºF (160ºC) oven until just golden, 10 to 12 min. (Cookies will spread.)

Source
Adapted from the Dec. 4 entry in the Toronto Star’s 2010 Advent cookie calendar.

Comments
Cookies made from the original recipe in the Star article spread into giant, thin buttery crisps, but I wanted the thick, domed, crackle-top cookie shown in the photo that accompanied the article, and by adjusting some of the ingredients, I got that result on the second try.
Cookies that were baked a week and a half later from dough that had been refrigerated in a well-sealed container were just as good as the first day.
I haven’t found a source for molasses in Mexico (except where it’s sold in large pails as pig feed), but small amounts for cooking can be recreated with 3 to 4 parts piloncillo (crushed or grated) with 1 part water, heated together in a dish placed in hot water and stirred until the sugar is dissolved.


Chocolate Crackle Top Cookies

Ingredients
1 cup semi-sweet chocolate chips or 6 oz. (170 g.) semi-sweet baking chocolate
1 c. brown sugar, packed
1/3 cup  oil
2 eggs
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 c walnuts (lightly toasted and chopped fairly fine)
About 1/2 c. icing sugar (to roll cookies in)


Method
Melt chocolate in top of double boiler. Remove from heat, add sugar and oil. Add eggs one at a time, beat well. Add vanilla. Combine flour, baking powder, and salt and add to chocolate mixture. Stir in nuts. Chill dough. Shape teaspoonfuls of dough into balls and roll in icing sugar. Bake at 350ºF (175ºC) until done (10 to 12 minutes).

Source
The Internet. One version can be found at cooks.com, but it doesn’t tell you to bake them!

Toasted Almond Pressed Cookies

Ingredients
2/3 cup  sugar
1 cup butter
1 large egg
2 tsp vanilla
2 1/4 c flour
1/2 tsp salt
2–3 tsp cinnamon
1/4 c ground almonds (first blanched and toasted)

Method
Beat together butter and sugar. Beat in egg and vanilla. Stir in flour which has been combined with salt, cinnamon and ground almonds. Mix until very well combined. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake in pre-heated oven at 350ºF (175ºC) for 6 to 8 minutes or until edges are golden.

Source
A combination of the Joy of Cooking, Betty Crocker’s New Picture Cook Book, and this.

Comments
This dough turned out just right for the cookie press. It has to be neither too soft nor too dry and hard. The first three or four attempts at squeezing out cookies didn’t work, but I just kept on trying and all at once they started to press out properly and stay on the cookie sheet.
These cookies could be made in other flavours by varying the liquid flavouring (e.g. lemon, almond or maple), and the nuts (or leaving out the nuts; increase the flour to 2 1/2 cups in that case), and/or omitting the cinnamon.

Two Green Bean Salads

Bean Salad

Ingredients
18 oz (225 g) frozen or 32 oz canned beans (half green, half wax)
2 cups mushrooms, sliced
1/4 cup olive or vegetable oil
1 Tbsp red wine vinegar
2 Tbsp finely chopped onion
1 tsp Dijon mustard
1 clove garlic, minced
1/4 tsp salt
1/8 tsp pepper
1/8 tsp basil
1/8 tsp oregano
dash sugar


Method
Combine beans and mushrooms. Combine remaining ingredients and toss with vegetables. Cover and chill at least 2 hours. Let stand at room temperature 20 min. before serving.

Source
Something I had copied out (probably from a newspaper or magazine) in the mid-early 1980s.

Comments
If using frozen beans, cook them first.

Oriental Green Bean Salad

Ingredients
1 lb (450 g) green beans, cooked
2 Tbsp vegetable oil
1 Tbsp soy sauce
1 Tbsp cider vinegar
1 Tbsp sugar
1/2 tsp hot mustard
1/4 tsp sesame oil
1 Tbsp sesame seed, toasted

Method
Combine all ingredients except sesame seed. Cover and chill several hours. Let stand 20 min. at room temperature before serving. Sprinkle with sesame seed.


Source
Same as above.

Spanish Rice

Ingredients
2 T oil
1 large onion, chopped
1/2 c chopped green pepper
19-oz. can tomatoes (about 2 1/4 cups)
7.5-oz. can tomato sauce (a little less than 1 cup)
1 1/2 t sugar
1 t salt
a few grains of cayenne
1 1/3 c regular long-grain rice

Method
Heat oil, saute onion and green pepper until tender.
Drain tomatoes, reserving liquid. Add water to liquid to make 1 3/4 cups. Add to onion and pepper. Add the tomatoes, chopped, along with tomato sauce, sugar, salt and cayenne. Heat to boiling, stir in rice, and pour into greased 6-cup casserole dish. Cover and bake at 350 °F (180 °C) about 30 to 35 minutes, until rice is tender. Fluff rice with fork. Makes 6 servings.

Source
Clipped from newspaper. Where? When? Probably 1960s or very early 1970s. That’s all I know.

Comments
I must have saved this when I was quite young, and rice cooked any way other than plain and white had an exotic appeal. A little research shows that it’s probably called Spanish rice because it’s meant to imitate Mexican rice, and they speak Spanish in Mexico. Real Mexican rice with tomato is quite different though.

Tomato recipes

Squash and Tomatoes
Ingredients
1 large acorn squash (about 2 lbs/900 g)
1/4 c butter
1 c thinly sliced onions
1 t salt
1/8 t pepper
3/4 t dried leaf basil
19-oz. can tomatoes (about 2 1/4 cups)

Method
Cut squash into half, remove seeds, slice about 1/2 inch (1.25 cm) thick. Peel slices, cut into chunks. (Yields about 7 cups).
Saute onion in butter, stirring, about 3 minutes. Add squash, tomatoes and seasonings. Bring to boil, reduce heat and simmer, covered, until squash is cooked, about 15 minutes. Makes 6 to 8 servings.

Comments
You could do this with any winter squash, even pumpkin.

Tomato Vegetable Soup
Ingredients
2 T butter
1/4 c chopped onion
2 medium stalks celery, sliced thin
10-oz. can consommé (1 1/4 cup)
1 c canned tomatoes
1 c frozen mixed vegetables
1 c water
1/4 t salt
1/8 t pepper
1 small bay leaf, crumbled

Method
Saute onion, stirring, 3 minutes. Add celery and stir 1 minute more. Add all remaining ingredients and simmer until the vegetables are tender, 10 to 15 minutes. Makes 4 servings.

Comments
You could use homemade vegetable broth or powdered bouillon with water instead of canned consommé. Don’t follow the directions for salt slavishly; taste first and adjust. It may depend on how salty the consommé or bouillon are. Using oil (preferably olive oil) will make this soup vegan. And of course the tomatoes and/or vegetables can be fresh instead of canned or frozen. Don’t crumble the bay leaf; it’s better to leave it whole and remove it before serving than to subject diners to sharp little bits of bay leaf in their soup.

Spinach Balls in Tomato Sauce
Ingredients: Spinach Balls
12-oz. package frozen chopped spinach
1 1/4 c fine dry breadcrumbs
1/4 c wheat germ
1 tsp baking powder
1 t dried leaf basil
1/4 t ground nutmeg
1 t salt
1 1/2 c ricotta or small curd cottage cheese
1/2 c grated Parmesan cheese
2 eggs
1 clove garlic, crushed

Ingredients: Sauce
28-oz. can tomatoes (about 3 1/2 cups)
1 medium onion
1 clove garlic
5 1/2-oz. can tomato paste
1/2 c dry red wine
1/2 c water
1/2 t dried leaf oregano
1 t salt
1/4 t pepper
1 small bay leaf, crumbled
1/3 c grated Parmesan cheese

Method
Cook the spinach, and drain in a sieve, pressing out as much water as possible with the back of a large spoon. Combine breadcrumbs, wheat germ, baking powder, basil, nutmeg and salt, mixing well. Add spinach with cheeses, eggs and garlic and mix well. With damp hands, shape into 32 balls (roughly divide the mixture in half within the bowl, divide each half into halves, and so on, five times in total), each ball about 1 1/2 inches (a little less than 4 cm) in diameter. Bring to a boil water 3 inches (8 cm) deep in a large saucepan. Reduce heat until just simmering. Place the balls, a few at a time, into the water and cook until done, about 7 minutes. Lift out with a slotted spoon and put into a casserole dish.
Meanwhile make the sauce. Pureé tomatoes, onion and garlic in a blender. Add remaining ingredients except for cheese. Cook 10 minutes, then pour over the balls, sprinkle cheese over top and bake 30 minutes at 350 °F (175 °C). Makes 8 servings.

Comments
I think I may have made this around 1982 or 1983. I vaguely remember the tomato sauce with red wine in it, and something about cheese and spinach balls. I don’t recall poaching the balls in water and then baking it as a casserole; I suspect I might have just cooked the balls in the tomato sauce.
Tips: 1) That’s a lot of salt. Nowadays I would taste before adding so much. The cheese may be salty enough. 2) If you don’t have small-curd cottage cheese, you can drain off the liquid from any cottage cheese and then press the curds through a sieve. 3) Again, don’t crumble the bay leaf. (See above recipe.)

Scalloped Eggplant
Ingredients
1 medium eggplant (about 1 1/2 lbs - 700 g)
salt
1 clove garlic, halved
2/3 c (approx.) olive oil (or other cooking oil)
1 c chopped onion
1 t curry powder
19-oz. can tomatoes (about 3 1/2 cups)
1/4 c chopped parsley
3/4 t salt
1/8 t pepper
1/2 t dried leaf basil
1/4 t dried leaf thyme
2 c soft bread cubes
1/4 c melted butter
1/2 c grated parmesan cheese

Method
Slice unpeeled eggplant 1/4 inch (.65 cm) thick. Springle lightly with salt, let stand 30 minutes, then pat dry.
Heat garlic in 2 T of the oil. Remove garlic. Fry eggplant slices quickly on both sides until golden,  removing each slice as it is done, and adding more oil as needed.
If pan is dry, add oil to make about 2 t, then add onion and curry powder. Stir over medium heat 5 minutes. Stir in tomatoes, parsley, salt, pepper and dried herbs, and simmer 5 more minutes. Cut the eggplant slices into quarters, and layer half of them in a greased casserole. Put half the tomato sauce on top, then repeat both layers. Bake at 350 °F (175 °C) 20 minutes. Meanwhile, toss the bread crumbs, butter and cheese together. Top the casserole with this mixture and continue baking, uncovered, about 25 minutes more, or until bread is golden. Makes 6 to 8 servings.

Comments
The curry powder is a strange addition to a recipe that otherwise sounds good. I’m divided between deep  scepticism and morbid curiosity. I’m also wary of including the eggplant peel; I’d be afraid it could remain tough and bitter.

Deep Dish Vegetable Pie
Ingredients
1 large stalk brocolli (to make 2 cups total)
oil
2 T water
7-oz. can corn (about 3/4 to 1 cup)
1 c green peas
1 c cooked fresh lima beans
1/2 c coarsley chopped dry roasted peanuts
1 1/2 cups sliced mushrooms
1/4 c four
3/4 t salt
1/8 t pepper
1/2 t dried leaf oregano
19-oz. can tomatoes (about 2 1/4 cups)
pastry for single-crust 9" (23 cm) pie
1 egg yolk
1 T water

Method
Sauté thinly sliced broccoli stems in 2 T oil, stirring, 1 minute. Add 2 T water, cover tightly, steam 1 min. Add broccoli florets, with another tablespoon of water, if needed, and steam 1 minute more, shaking pan constantly. Turn into a large bowl and add corn, peas, lima beans and peanuts.
In clean skillet, sauté mushrooms in 1/4 c oil for 2 minutes, then add flour, salt, pepper and oregano and stir well. Remove from heat, mix in tomatoes, return to heat and stir until boiling, thickened and smooth. Add to vegetables and mix. Turn into a greased 2-quart (approx 2 L) casserole. Cover with pastry, rolled thin and sealed well to edges. Brush with egg yolk beaten with water (except at the edges). Cut slits in the pastry. Bake at 425 °F (220 °C), about 30 minutes, or until pastry is done and pie is hot and bubbling. Makes 4 to 6 servings.

Comments
Of course you can use fresh or frozen corn instead. The peas and lima beans are frozen in the original recipe, but do you need to be told that? Just use what you have.
Peanuts are the intriguing unexpected ingredient here. I am curious now.

Source
Like the previous post, these recipes are from an article by Margo Oliver I clipped from an issue of Today Magazine, probably in 1982.

Barbecue Marinades

Orange marinade for pork
6 oz. can frozen orange juice, thawed
3/4 c water
1/3 c brown sugar
1/2 c wine vinegar
1/4 c honey
1 Tbsp soy sauce
1 tsp prepared mustard
1/2 tsp salt
1/4 tsp black pepper

Use a boned, rolled pork leg, thick ham slices or pork chops. Combine ingredients and marinade meat several hours. Baste only within the last 15 minutes of cooking.

Comments: It doesn’t say to use orange juice concentrate, but I assume that’s what is meant.

Mint marinade for lamb
1 c cooking oil
1/2 c wine vinegar
1/4 c Worcestershire sauce
1 Tbsp finely chopped fresh mint leaves
1 tsp. paprika
1 tsp. salt
1/4 tsp pepper.

Marinate lamb chops several hours. Brush often with the marinade while grilling over coals.

Comments: You can try this one if you like, but I won’t be anywhere nearby as I abhor lamb and don’t like mint. It leaves more for you!

Pork rib baster
1/2 c molasses
1/2 c prepared mustard
7 1/2 oz. can tomato sauce
1/4 c lemon juice
1/4 c Worcestershire sauce
1/2 tsp. Tabasco sauce
1/2 tsp. salt

Combine in a saucepan and simmer 3 minutes. Brush onto ribs during the last 15 minutes of browning on the barbecue.

Herb-wine marinade for chicken
1 c dry white wine
1/4 c lemon juice
2 Tbsp red wine vinegar
2 cloves garlic, crushed
1 tsp. salt
1/8 tsp black pepper
1/2 tsp dried leaf thyme
1/2 tsp dried leaf rosemary
1/4 tsp dried leaf savory
2 Tbsp cooking oil.

Combine in a saucepan and heat to simmering. Remove from heat, cover, let stand 1 hour.Marinate chicken halves or quarters at least 2 hours, then brush on marinade often while barbecueing.

Lemon marinade for lamb
1/3 c lemon juice
1/3 c cooking oil
1 Tbsp Worcestershire sauce
1 tsp. grated lemon rind
1 clove garlic, crushed
1/2 tsp dried leaf rosemary, crushed
1 tsp salt
1/4 tsp black pepper

Marinate lamb several hours, brush  on marinade often while cooking meat over coals.

Horseradish baster for beef or pork
2/3 c ketchup
1/4 c white vinegar
2 Tbsp prepared horseradish
2 Tbsp orange juice
1 clove garlic, crushed
1/2 tsp sugar
1/4 tsp salt

Combine and let stand at least 1 hour. Brush onto chops, ribs, burgers or steak while cooking.

Tantalizing marinade and sauce for chicken
1/4 c cooking oil
1/4 c white vinegar
1/4 c Worcestershire sauce
1 tsp celery sauce
1/2 tsp onion salt
1/4 tsp black pepper
1/4 tsp dried leaf basil
1/4 tsp dried leaf marjoram
5 1/2 oz can tomato paste
2 Tbsp brown sugar
1/4 c water

Combine oil, vinegar and seasonings. Marinate chicken pieces at least 1 hour. Remove chicken and cook over coals. Measure out and reserve 1/2 cup of marinade; use the remainder for brushing over chicken while cooking.
Combine the 1/2 cup reserved marinade with the tomato paste, brown sugar and water in a small saucepan. Simmer 10 minutes, stirring often, and adding more water if needed. Serve with chicken as a sauce.

Comments: I have no idea what celery sauce is. Never heard of it. Presumably it adds a celery flavour to the marinade. Finely chopped celery or celery leaves, or crushed dried celery leaves should be a good substitute.

Lemon-butter baster for fish
1/2 c butter, melted
1/4 c lemon juice
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried leaf thyme
small pinch tarragon

Combine all ingredients and brush onto fish while cooking over coals.

Hot marinade for beef
1/2 c olive oil
1/4 c cider vinegar
1 tsp salt
6 dashes Tabasco sauce
1 Tbsp chili powder
2 cloves garlic, crushed
1/2 tsp dried leaf oragano

Combine all ingredients and marinate steak several hours. Baste with marinade while cooking. Good for all steaks, particularly recommended for flank steak.

Tomato-soy baster for beef
7 1/2 oz can tomato sauce
1/2 c dry red wine
1/4 c soy sauce
2 Tbsp cooking oil
1 bay leaf, crumbled

Combine ingredients. Use to baste burgers, steaks or kabobs.

Comments: Leaving the bay leaf whole would reduce the flavour, but crumbling it might leave sharp bits of bay leaf on the meat.

Lime-honey baster for chicken
2 c cooking oil
1/2 c lime juice
1 tsp salt
1/4 c liquid honey

Makes enough for about 8 half-chickens. You may want to halve the recipe for smaller amounts. Combine oil, lime juice and salt, and brush some over chicken pieces as they cook on the coals. When nearly done, add honey to remaining mixture. Continue basting and cooking, turning often until chicken is golden. Be careful after adding honey; the chicken may [the edge of my clipping is torn away here, but I assume it says the chicken may burn easily].

Source
A (rather tattered now) page I saved from Today Magazine, a Canadian weekend newspaper supplement in the early 1980’s. This feature was by Margo Oliver, a prolific and respected Canadian cooking writer who
passed away only a few months ago as I write this post.

Lunch Box Ideas

Peanut butter date spread
1/2 c peanut butter (no salt added type)
1/2 c chopped dates
3 Tbsp orange juice
1/4 tsp grated orange rind

Mix all together until smooth.


Raisin lunchbox cookies
3/4 c butter, softened
1/2 c packed brown sugar
1/4 c honey
2 eggs
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
2 c rolled oats
3/4 c whole wheat flour
1/2 c non-fat dry milk powder
1 1/2 c raisins
1 c chopped walnuts
2 c bran flakes

Cream together butter, sugar and honey. Beat eggs, then vanilla, salt and baking soda. Mix in oats, flour and milk powder and blend well. Mix in raisins and walnuts, then gently mix in bran flakes.
Drop by tablespoonfuls onto greased cookie sheets, spacing to allow for spreading. Bake at 350°F (175°C) 15 to 20 minutes until set, and edges lightly browned. Loosen from baking sheet, let cool 10 minutes, and finish cooling on racks. Makes about 5 dozen.

Comments: Odd to add the salt and baking soda before the dry ingredients. Why not just combine them with the oats, flour and milk powder as in the usual method for cookies.

Animal cheese crisps
1 lb bread dough, white or whole wheat
1 egg
1/2 c grated Parmesan cheese
OR 1 c shredded Cheddar
1 tsp garlic powder
1 tsp dried parsley, crumbled

If using frozen bread dough, let thaw until pliable. Roll out on a floured surface to 1/4 inch (a little more than .5 cm) thickness.. Cut out shapes with cookie cutters and arrange on greased baking sheets, spaced to allow for rising. Brush with beaten egg. Sprinkle generously with combined cheese, garlic powder and parsley. Let stand 15 minutes. Bake at 350°F (175°F) 15 minutes or until golden and crisp. Makes 2 1/2 dozen (that’s 30, btw).

Comments: If you follow this method, you’ll have garlic-cheese-parsley sprinkles all over the baking sheet between the crisps. Must think of a better way…

Brown Bag Fruit Mix
1/2 c unpared apple, diced
1/2 c sliced banana
1/2 c cut up grapefruit sections
2 Tbsp juice from grapefruit or pineapple
1/3 c grapes, halved
1/2 c pineapple tidbits, juice-packed, drained

Mix apple, banana and grapefruit sections with juice. Add grapes and pineapple. Chill.
Other fresh fruit in season may be used; e.g. peaches, nectarines, melon, berries, apricots.

Comments: You don’t really need a recipe for this, but having one helps remind you of this lunch option. Just be sure to first mix the juice with any fruits that are subject to oxidation.

Apple kebabs
1 apple, peeled, cored and cubed
1/4 c fresh lemon juice
1 c cubed mild Cheddar or Swiss cheese

Dip the apple cubes in the juice to keep them from darkening. Alternate cubes of apple and cheese on small wooden skewers.

Comments: Or don’t bother with the skewers, and just pack apple and cheese slices or cubes!

Date oatmeal cookies
1 1/2 c whole wheat flour
3 Tbsp wheat germ
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
2 eggs
3/4 c packed brown sugar
1/4 c orange honey
1 c butter, at room temperature
3 c rolled oats
1 c chopped dates

Combine flour, wheat germ baking soda, cinnamon, salt and nutmeg; set aside.
Cream butter with honey and brown sugar. Beat in eggs. Add flour mixture, then stir in rolled oats and dates.
Drop spoonfuls onto greasted baking sheet, spacing them for spreading. Back at 350°F (175°C) for 8 to 10 minutes, or until golden. Cool on wire rack.

Comments: The original method was for food processor, but I’ve rewritten it for you in case you don’t have one (like me). Orange honey? No idea.

Lunchbox kebabs
wooden skewers
cheese chunks (4)
ham or lunch meat cubes (3)
pitted olives (green or black) (3)
pickles, baby dill or sweet (2)
cherry tomatoes (2)
radish, cut into slices (1 large)

The amount in brackets is per kebab. Can also add vegetables such as sweet peppers, hot peppers, broccoli, or cauliflower; or fruits. To avoid cracking cheese or meat, twist skewer while inserting.

Comments: Like the apple and cheese kebabs above, I’d rather have it without the stick. I think the age range overlap between old enough not to use your skewer as a weapon and young enough to find this concept fun might be dangerously narrow. But YMMV.

Cucumber dip
1/4 c cucumber (peeled & finely grated)
1/4 c low-fat plain yogurt
1/4 c light sour cream
1/4 tsp cumin
1 Tsp fresh cilantro, minced
1/4 tsp hot pepper, chopped (optional)
dash cayenne
salt and pepper to taste

Squeeze cucumber to remove excess moisture. Mix all ingredients well and refrigerate at least 2 hours. Serve with cut vegetables, chips or crackers.

Vegetable sandwich spread
4 oz (115 gr) light cream cheese, at room temperature
2 radishes, chopped
2 Tbsp celery, chopped
2 Tbsp carrot, finely grated
2 Tbsp sweet pepper, chopped
1 small green onion, thinly sliced
3 or 4 drops Tabasco sauce
salt and freshly ground pepper
chopped parsley for garnish (optional)

Combine all ingredients. Spread on crackers, pita bread, bagels or lettuce leaves.

Comments: Or you could just mix in a couple tablespoons of chopped parsley. Alternatives for the Tabasco sauce could be Worcestershire sauce, A-1 sauce, Maggi...

Gobble-it-up chili
3/4 lb (12 oz / 340 gr.) ground raw turkey
1 large onion, coarsley chopped, about 1 cup
1 small green pepper, chopped, about 1/2 cup
1 clove garlic, minced
2 15-oz cans pinto beans
1 14 1/2-oz can tomatoes, cut up
1 Tbsp brown sugar
1 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
shredded Monterey Jack cheese (optional)

Sauté turkey, onion, green pepper and garlic until no longer pink and vegetables are tender, about 10 min. Drain. Stir in remaining ingredients, bring to a boil and simmer, covered, over low heat 15 to 20 min. To take for lunch, ladle hot chili into vacuum bottles. Add cheese if desired.

Comments: Any chili would do. This seems like a good basic recipe for an easy, low-fat chili.

Source: Clipped from the Ottawa Citizen, Sept. 20, 1989. I didn’t keep the first page of the article (which was entitled Hey Kids! Eat healthy!) where the recipes were introduced, so I can’t credit the article’s writer, sorry.

Comments (general): Good ideas for any age, and there’s no reason why you can’t eat them at home, too. I clipped this article when I had a 2-year-old and a newborn, and I could see lunch boxes in my future. Hi, guys! Now you’re old enough that you’ve been fixing your own lunches for several years. I hope you like these.

Caraway Rye Bread

Ingredients
2 pkgs dry yeast
3/4 cup warm water (110–115°F/43–46°C)
1 1/2 c milk
3 Tbsp butter
2 tsp salt
1/2 c molasses
2 Tbsp caraway seed
2 c whole-grain rye flour
4–5 c stone-ground whole wheat flour

Method
Dissolve yeast in warm water. Scald milk with butter and salt and cool until warm. Stir into yeast mixture. Add molasses and caraway seeds. Add rye flour, beat until smooth. Mix in enough whole wheat flour to make a soft dough. Turn onto floured surface, knead until smooth and elastic. Shape into a ball, place in greased bowl, turn to grease dough. Cover and let rise until doubled. Punch down, let rest a few minutes.
Shape dough into two mini loaves and 2 long thin loaves: Divide dough into 4 parts. Roll each of 2 sections into 9×6-inch (23×15-cm) rectangles. Roll each one tightly, starting from a short side. Seal seams, tuck ends under, and place each into a greased 3×5-inch (7.5×13-cm) mini loaf pan. Roll each of the other 2 sections into an 11×6-inch (28×15-cm) rectangle. Roll each one tightly starting from a long side. Seal seams and pinch ends. Place on greased baking sheets. (Optional: brush tops with melted butter.) Cover, let rise until almost double. Bake at 400°F (205°C) about 20 to 25 minutes for mini loaves and 25 to 30 minutes for long rolls.

Source
Clipped from newspaper sometime in the 1980s.

Comments
Seems like a basic heavy, dark rye bread to serve thinly sliced.
If you use UHT milk, you don’t have to scald it, just warm it up to the right temperature.
Why whole-grain rye flour; is there any other kind?
I wouldn’t be too picky about requiring the flour to be stone-ground.

Wheat Germ–Yogurt Bread

Ingredients
3 1/2 c whole wheat flour
3/4 c nonfat dry milk
5 tsp salt
2 pkgs dry yeast
2 3/4 c water
1 c yogurt
1/4 c honey
1/4 c molasses
2 Tsbp oil
3 1/2–4 c bread flour
1 c + 2 Tbsp wheat germ
1 c bran
1 egg, beaten

Method
Combine whole wheat flour, milk powder, salt and yeast. Combine water, yogurt, honey and molasses and heat to 115–120°F (46–49°C). Add to dry mixture and beat vigorously. Add oil and 2 cups bread flour. Beat until smooth. Stir in 1 cup wheat germ and bran. Add additional flour to make soft dough. Knead until smooth. Shape into ball and place in greased bowl, turning to grease dough. Cover and let rise until double. Punch down.
Divide into 4 equal pieces. Divide each into thirds, shaping each portion into a 12-inch (30-cm) long rope. Braid each set of 3 ropes, forming 4 oval loaves. Place on greased baking sheats or into 9×5-inch loaf pans. Cover and let rise until doubled. Brush with beaten egg and sprinkle with remaining 2 Tbsp wheat germ. Bake at 350°F (175°C) 25 to 35 minutes.

Source
Clipped from newspaper sometime in the 1980s.

Comments
Looks okay. This recipe doesn’t hold any particular appeal to me. I wonder if the yogurt makes any difference to the bread or if it would taste the same if you used milk. As for the powdered milk plus water, it seems like an unnecessary complication. You could just as well use milk (but you’d have to scald the wet mixture and let it cool unless using UHT milk). You could just as well make plain loaves instead of braided ones (but they wouldn’t be as pretty.)
When a bread contains bran, you need to knead it less than if it were white bread. If you overknead it, the pieces of bran tend to cut the gluten strands and reduce their formation.

Black Bread

Ingredients
3 c flour
2 pkgs dry yeast
1 1/4 c cocoa
1 Tbsp caraway seeds
1 1/3 c molasses
2 Tbsp butter
1 Tbsp sugar
1 Tbsp salt
2 1/2–3 c rye flour
2–3 Tbsp chopped toasted almonds (optional)
oil

Method
Combine flour, yeast, cocoa and caraway seeds. Combine molasses, warm water, butter, sugar and salt in saucepan. Heat, stirring to 110–115°F (43–46°C). Add to flour mixture. Beat 30 seconds on low speed with electric mixer, then 3 minutes at high speed.
Combine 1 c rye flour with almonds and add to dough. Add more rye flour to make soft dough. Turn out onto floured surface and knead until smooth. Form ball, place in oiled bowl, turn to coat the dough with oil, and let rise, covered, until double. Punch down and shape into one large round or two loaves, and set on greased baking sheet or into two greased 9×5-inch loaf pans respectively. Brush with oil and slash tops with a sharp knife. Cover and let rise until doubled. Brush tops with milk. Bake at 400°F (205°C) 25 to 30 min. Cool, then brush tops lightly with oil.

Source
Clipped from newspaper probably sometime in the 1980s.

Comments
The high cocoa content is intriguing. I wonder if the bread tastes of chocolate, or if the cocoa only adds to the overall blackness of the bread. Sadly I will not have the chance to find out unless I find a place to buy rye flour in Mexico City.