Category Archives: Cookbook

Amish Rhubarb Custard Pie, ala Hannah


My sister made this yummy pie for us this weekend while she and her family were up for a visit. It might be the best rhubarb pie I’ve ever had.  Feel free to use any pie crust recipe you wish, or you can select a nice prepared pie shell.  5b’s … Continue reading

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Nettle Pesto


PrepTime: 25 minutes Makes: 1 generous cup Ingredients 1/2 pound nettles 4 large garlic cloves, smashed 1/2 cup toasted  nuts (your choice) 1/2 teaspoon salt Freshly ground pepper 1 tablespoon freshly squeezed lemon juice 1 1/4 cups extra virgin olive oil 1/3 cup grated Parmesan cheese Instructions Bring a large … Continue reading

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Raw Beet and Feta Salad


Ingredients 1 medium red or Chioggia beet, raw 1 golden beet, raw 2 carrots, raw 4-8 ounces of feta ½ cup raisins 2 tablespoons each olive oil and balsamic vinegar Optional, chopped green onions   Directions Grate root veggies using large side of the grater.  Place veggies in large bowl … Continue reading

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Dijon Rack of Lamb


a la Valdi: Coat lamb with Dijon Mustard. Then coat with bread crumbs.  Roast at 325 for about 45 minutes or until meat thermometer reads 170 degrees or shorter for medium(160 degrees) or medium-rare(145 degrees).   a la Anna: Coat lamb with Dijon Mustard.  Sprinkle and rub with herbs and … Continue reading

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Sautéed Fennel


This is a tasty side, great served with fish or chicken, or just on it’s own! Slice fennel lengthwise Slice equal amount onions, thin half rounds Sauté in butter on medium heat. Add a pinch of sugar if you want a more caramelized effect. Add a bit of salt & pepper if … Continue reading

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Pan seared Hanging Tender


Marinade Ingredients 1/2 tbsp cumin 1/2 tbsp black pepper 1 tbsp garlic salt 1 tbsp onion salt 4oz balsamic vinager 4 oz tamari sauce 1 c Worcester sauce Whisk together marinade ingredients in large bowl, pour over meat and marinate in refrigerator for 3-6 hours. This marinade and process will … Continue reading

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Horseradish – How To


Horseradish is a member of the mustard family with a thick white root that when grated provides a condiment with distinctive flavor and heat. Grated horseradish can be used by itself as an accompaniment to prime rib, steak and other meats or it can be blended with lemon juice and … Continue reading

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Mama Stamberg’s Cranberry Relish


Ingredients 2 cups whole raw cranberries, washed 1 small onion 3/4 cup sour cream 1/2 cup sugar 2 tablespoons fresh grated horseradish   Directions Grind the raw berries and onion together. (“I use an old-fashioned meat grinder,” says Stamberg. “I’m sure there’s a setting on the food processor that will … Continue reading

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Easy Lamb Shank Dinner x2


My favorite way to enjoy lamb shanks is ROASTED slowly & lowly at 325 degrees for about 40 minutes per pound.  In a medium bowl, toss together garlic granules, freshly ground sea salt & pepper, and herbs de Provence and rub the seasoning mixture onto the shanks.  Place in a … Continue reading

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Valdi’s Chestnut & Apple Stuffing with Sausage


Ingredients 1# fresh chestnuts 6-10oz day old multigrain bread Little olive oil Little butter 8oz sage sausage choped 1/2 fine diced onion 2 fine diced celery stalk 2 crisp apples peeled cored and chopped. Little sprig fresh thyme Hand full chopped parsley 1/2 cup turkey stock Instructions Cook it how … Continue reading

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