Mushroom Madness

Serves 6                                                      Naomi Minegishi

 

Marinade:

1 tablespoon red wine vinegar

1 tablespoon lemon juice

2 teaspoons Dijon mustard

1 garlic clove, mince

1/2 teaspoon Worcestershire

dash hot pepper sauce

pinch oregano

pinch tarragon

salt and pepper

3 ounces olive oil

 

Sauce:

2 tablespoons butter

2 tablespoon flour

3/4 cup milk

1/2 cup chicken broth

2 tablespoons dry sherry

2 teaspoons prepared mustard

1 teaspoon curry powder

salt and pepper 

1 1/2 pounds mushrooms, sliced

1 medium red onion, thinly sliced

6 slices seedless Russian rye

3 cup shredded Jarlsberg

Swiss cheese

 

     Marinade:  Combine all ingredients in a jar and shake well.  Pour over mushrooms and onions and toss lightly to coat.  Set aside.

     Sauce:  Cook flour and butter 2 minutes on low heat.  Whisk in milk and broth and bring to boil.  Off heat add sherry, mustard, curry and salt and pepper to taste.

     Assembly:  Lightly toast bread and arrange on baking sheet.  Mound mushrooms atop each with 3 tablespoons sauce and sprinkle with 1/2 cup cheese.

   Bake 350 for 20 minutes.

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Reuben Loaf

Serves 4, makes 1 loaf.  Good for picnics

 

Note: Seems like a lot of bread and little beef and cheese.  You may want to try doubling the corned beef and cheese.

 

2 ½ to 3 cups flour

1 tablespoon sugar

1 teaspoon salt

1 package Fleischmann's Rapid Rise Yeast

1 cup warm water (120-130 F)

1 tablespoon soft butter

1/3 cup Thousand Island dressing

8 ounces corned beef, thinly sliced

4 ounces Swiss cheese, sliced

1 cup sauerkraut, drained and squeezed dry

1 egg white, beaten with a few drops of water

1 teaspoon caraway seeds

     Boil water in teakettle.

     Set aside 1 cup flour.  In food processor bowl, mix sugar, yeast and hot water. Set aside for 5 minutes.  Add remaining flour, salt and butter and mix on dough setting.  If necessary, add only enough reserve flour to make soft dough.  Knead on floured board by hand for 4 minutes.

     On greased baking sheet, roll dough to 14x10-inches.  Spread dressing down center third of dough length.  Top with layers of beef, sauerkraut, and then cheese.  Cut 1-inch wide strips at an angle across sides of filling out to dough edges.  Leave ends unfolded.  Alternating sides, fold strips at an angle across filling.  Cover dough with greased plastic wrap.  Place baking sheet over large roasting pan half-filled with boiling water in oven for 1 hour.

     Remove plastic wrap. Brush with egg white; sprinkle with caraway seeds and pinch of kosher salt.  Add a second baking sheet to prevent bottom of loaf from burning.  Bake in preheated 400-degree oven for 20 minutes or until browned on top.  Transfer to cooling rack.  Cool slightly; serve warm or at room temperature.

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Teach an Old Dog New Tricks

Serves 8

 

4 slices American cheese, cut into 6 strips each

8 hot dogs, slit to form a pocket

1 package Pillsbury Crescent dough

 

     Insert 3 cheese strips in each hot dog.  Center hot dog on a dough triangle.  Roll dough up and over hot dog, keeping cheese side up.  Place on ungreased cookie sheet.  Bake 357-degrees for 12-15 minutes.

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Mushroom Tart

                                                             Naomi Minegishi

 

1 frozen pie shell or pate brisee (See recipe for Quiche Lorraine)

1 leek, thinly sliced

2 cups mushrooms, sliced

1/2 stick butter

1 tablespoon flour

1 ½ cups Jarlsberg Swiss cheese, grated

4 eggs

1 1/4 cups milk

1/4 teaspoon ground pepper

1/8 teaspoon ground nutmeg

 

     Sauté leeks and mushrooms in butter.  Drain.  Spread mixture in prepared piecrust.  Reserve some mushrooms for garnish.  Sprinkle flour over mixture.     In blender, mix eggs, milk, pepper and nutmeg.  Pour into pie shell.  Stir in cheese.  Garnish with mushrooms.

     Bake 400-degrees for 15 minutes, then 300-degrees for 25 minutes.  Do not overcook.

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Mother's Ham Spread

 

2 cups canned ham (1-1/2 pound canned ham makes double recipe)

½ of a 4 ½-ounce can pitted olives

5 tablespoons sweet pickle relish

4 to 5 eggs, hard boiled  

5 tablespoons+ mayonnaise

1 ½ teaspoons prepared mustard

pepper and paprika to taste 

     Using meat grinder or food processor, grind ham, olives and eggs.  Add relish and mix well.  Mix remaining ingredients in separate bowl. Combine mayonnaise mixture with ham mixture.  Season.  Chill. Good served as a sandwich or on crackers for an appetizer.

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Quiche Lorraine

Serves 6

 

Pate Brisse:

9-inch shallow pie plate

1/2 cup butter at room temp

2 cup sifted flour

1/2 teaspoon salt

1/2 - 3/4 cup water

Filling:

1/4 pound sliced bacon

2 cups milk or cream

3 eggs

1/4 teaspoon salt

1/8 teaspoon pepper

dash nutmeg

1 teaspoon chopped chives

1/2 cup Jarlsberg Swiss cheese, diced

 

     Pate Brisse:  Rub butter very lightly into flour and salt.  Make well.  Pour water in gradually.  Use finger to stir liquid quickly into flour, beginning at inside and gradually moving to outer edge.  The dough should be soft enough to gather up into a ball but should not stick to fingers.  Flatten slightly between 2 sheets of floured waxed paper.  Allow dough to rest, refrigerated at least 2 hours.  Roll out quickly and thinly.  Shape into pie plate.  Fit pastry flush with top edge and trim evenly if necessary.  Prick bottom of pastry with fork at ½-inch intervals.  Bake at 400-degrees for 10-12 minutes in middle of oven.  Cool.  Wrap airtight if not used soon.

     Filling:  Slice bacon into 1-inch lengths and cook stirring constantly until fat is almost rendered out but bacon is not yet crisp.  Drain on toweling.  Scald milk, cool slightly, then beat together with eggs, salt, pepper, nutmeg and chives.  Sprinkle bacon and cheese into pie shell.  Pour in custard.  Bake 375-degrees for 40 minutes or until top is a golden brown.  Serve lukewarm.

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Green Corn Quiche

Serves 6-8

 

1 cup masa flour

1/2 cup whole-wheat flour

1 teaspoon sugar

1 can (17 oz) cream-style corn

4 large eggs

1 can (12 oz) evaporated milk

1 to 3 teaspoons chili powder, to taste

Cholula to taste

2 cans (4 ounce each) diced green chilies

1 can (2-1/4 ounces) sliced ripe (jalapeno) olives, drained

2-ounce jar pimentos, diced

2 cups shredded cheese, Mexican mix (jack and sharp cheddar)

1 can Mexi-corn

1 cup thinly sliced green onions

salt

Santa Barbara Black Bean & Corn Salsa or regular salsa

 

     In bowl mix until just blended masa, whole-wheat flour, sugar and cream corn. Scrape into greased 10-inch pan with a removable bottom. Spread or pat mixture over bottom and about 2 ½ inches up the side of pan. Bake crust 425-degrees for 10 minutes.

     Beat eggs to blend with milk.  Mix in Cholula, chili powder, olives, 1 cup cheese, Mexi-corn and ½ cup onions.

     Remove crust from oven; turn temperature to 375-degrees. Pour filling to crust. Bake until filling is set; about 45 minutes (top with remaining 1 cup cheese for the last 10 minutes). Let stand for 10 minutes before serving.  Cut into wedges and top with salsa and remaining green onion.

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Pizza Rustica

Serves 4-6 (main course)          Baking with Julia (Child)

 

Dough:

2 cups flour

1/3 cup sugar

½ teaspoon baking powder

¼ teaspoon salt

1 stick cold unsalted butter cut into 8 pieces

2 large eggs, lightly beaten 

Filling:

1 pound whole milk ricotta

3 to 4 large eggs

¼ cup freshly grated Pecorino Romano cheese

¼ pound Mozzarella, grated

¼ pound thinly sliced prosciutto, shredded

2 tablespoons chopped fresh parsley

¼ teaspoon black pepper

 

Dough:  Put flour, sugar, baking powder and salt into work owl of food processor. Pulse a few times to mix. Add butter and pulse 15-20 times, or until mixture resembles fine cornmeal. With machine running, add eggs and process until dough forms a ball on the blade. Remove dough and knead it until smooth, 1-2 minutes. Wrap dough in plastic and set aside until needed. (Can refrigerate for up to 3 days.) 

Filling:  Scoop ricotta into bowl and stir until smooth with rubber spatula. Add rest of filling ingredients one at a time, stirring until each addition is incorporated and mixture is well blended.

     Position rack in lower third of oven and preheat to 350-degrees. Putter a 9-inch glass pie place.

     Divide dough into two pieces, one twice as large as the other. Working with larger piece, knead it into a disk and roll it out on lightly floured surface into a 12-inch circle.

     Transfer dough to pie place and press it gently against bottom and sides. Trim excess dough even with the rim.

     Scrape filling into pie shell and smooth top.

     Knead and shape remaining dough into block and roll it into 9-inch square. Cut dough into 12 even strips. Lay 6 strips one direction, then crisscross the remaining strips across the first. Trim ends with edge of pan and pinch to seal

     Bake for 50-60 minutes (cover rim with foil after 20-30 minutes) or until crust is golden and filling is firm and slightly puffed. Transfer pie to rack and cool completely before serving.

     Leftovers can be kept well covered in refrigerator for up to 4 days.

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Diana’s Egg Salad Sandwiches

Serves 2

 

6 hard boiled eggs, chopped

1 small stalk celery, peeled and minced

1 green onion, minced

3 tablespoons mayonnaise

1 teaspoon prepared mustard

freshly ground pepper

leaf lettuce

good sandwich bread