CHILI VERDE SAUCE

Use this sauce to make green chili enchiladas, or combine with chicken or turkey to make a chili verde stew.

Substitute vegetable broth to make it vegan. This sauce also freezes well.

INGREDIENTS

 2 pounds tomatillos

 1 – 2 jalapeño peppers (depending on how hot you like it!)

 4 cloves garlic, peeled

 1 onion cut in quarters

 3 Anaheim chili peppers

 3 Pablano peppers

 ½ quart chicken broth

 2 tablespoons fresh oregano

 ¼ teaspoon cumin

 1 tablespoon lime juice (optional)

 ¼ cup chopped fresh cilantro (optional)

METHOD

Remove the husks from the tomatillos and rinse off the sticky coating. Cut them in half and place them cut-

side down on a roasting pan lined with foil. Place the jalapeno peppers, garlic, onion and Anaheim peppers in

the pan with the tomatillos and roast at 425° for 25 – 30 minutes.

Meanwhile, char and remove the skin on the three Pablano peppers and remove the seeds.

Let roasted tomatillos cool and then combine with Pablano peppers and all remaining ingredients and blend

in a blender or food processor. Sauce can be stored in the refrigerator for several days or frozen for later use.

Recipe submitted by Peg Gerlock.  This is a traditional Mexican recipe and has been adapted from from several other adaptions.

 

Jane Riley’s Meat Loaf

I’ve had this recipe floating around loose in my recipe file since my early 20’s.  My friend Jane shared it with me in 1986.  It’s written on a sheet of her oh-so-cool personal stationery, which is very tattered after so many years of use.  Anyway, it’s the best meatloaf I’ve ever found.  It’s best served cold on a thick slice of home baked bread.

Ingredients

3 farm fresh eggs

½ cup organic milk

2-3 teaspoons sea salt

½ teaspoon freshly ground pepper

4 slices bread, crumbled

¾ cup grated raw Nootka Rose carrot

1 large onion, chopped

1 and 1/3 cup grated sharp Tillamook cheese

2 lbs ground beef – grass-fed, island raised

1/3 cup organic brown sugar

1/3 cup catsup

1-2 tablespoons prepared mustard

 

Directions

Break eggs into bowl, beat slightly

Add milk, salt, pepper, & crumbled bread

Beat and let stand until bread has disintegrated

In a very large bowl mix together beef, onion, carrot, & cheese

Add in egg mixture and mix until evenly distributed

Put mixture into two loaf pans

Combine brown sugar, catsup, & mustard and spread half of mixture over meat loaves

Bake at 350 for 1 hour

Add other half of brown sugar sauce to loaves 10 minutes before done cooking

Submitted by Anna, adapted from Jane Riley’s handwritten recipe which originally came from whol knows where.

 

Makah Ozette Potatoes in Bacon Cream

Ingredients

2 pounds Makah Ozette or fingerling potatoes, halved if large

1 medium onion, diced

2 tablespoons unsalted butter, melted

2 tablespoons extra-virgin olive oil

1  teaspoon salt, divided

1/2 teaspoon pepper, divided

1/4 cup heavy cream

1/4 cup chives, chopped

4 strips of bacon, cooked until crisp, then finely chopped

Preparation

Preheat oven to 400°. Put potatoes in a pot of salted water. Bring to a boil, and simmer until just tender, but not done (about 10 to 15 minutes). Drain and put in a large bowl.

While potatoes are cooking sauté onions in butter & oil until translucent.  Take off head and stir in potatoes, salt, & pepper.  Transfer to baking dish and bake, stirring occasionally, until potatoes are tender and golden brown with crisp edges, about 25 minutes. Transfer to a shallow serving dish.

Beat heavy cream in a bowl with an electric mixer until stiff peaks form. Stir in chives, bacon, and salt & pepper to taste. Top potatoes with bacon cream and gently stir to coat.

 

Garlic Scape or Green Garlic Blender Pesto

Ingredients

2 cups green garlic or garlic scapes, cut into 1 inch lengths

2/3 cups olive oil

2 tablespoons nuts (walnuts, pine nuts, or pecans)

2 cloves garlic, crushed or chopped

1 teaspoon salt

2/3 cup freshly grated parmesan

3 tablespoons butter, room temp

1 tablespoon hot water

 

Directions

Blend at high speed, garlic scapes olive oil, nuts, garlic, and salt.

Pour well blended mixture into bowl and beat in cheese by hand.

Once cheese has been evenly incorporated into mixture, beat in the softened butter.

Before spooning the pesto over pasta, add 1 tablespoon of hot water and mix well.

 

Submitted by Anna, adapted from The Classic Italian Cook Book, by Marcella Hazan

 

Basic Pudding Recipe

Ingredients

1/2 cup sugar

1/4 teaspoon salt

1/3 cup unsweetened cocoa powder – if making chocolate pudding

3 tablespoons cornstarch or arrowroot

2 ½ cups milk

4 eggs yolks, lightly beaten

2 tablespoons unsalted butter, cut into pieces

2 teaspoons vanilla extract

 

Directions

In a medium sauce pan, mix dry ingredients then gradually add in milk, whisking as you go.

Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir for 1 minute.

Gradually stir half of the hot mixture into the egg yolks then stir back into hot mixture in saucepan.  Boil and whisk for another minute.  Remove from heat and stir in butter and vanilla.

Place plastic wrap or parchment paper on surface of putting to prevent skin from forming and chill for at least 3 hours.

Before serving, whisk pudding until smooth, and divide into four serving dishes.

Top with whipped cream, or cherry, or candied ginger, etc.

Submitted by Anna, gleaned and adapted from several sources

 

Anna’s Mom’s Turkey Stuffing

This is not a fancy recipe, but it’s my favorite!  My mom NEVER used prepared stuffing mix, but would freeze a piece or two (including heels) from each loaf of bread we used for the few weeks leading up to Thanksgiving.  By the time Thanksgiving rolled around she had all the bread she needed for the stuffing and it was usually a nice assortment of French, whole wheat, multi-grain, home baked & store bought. I’ve never met a stuffing that I like better, and it’s the perfect vehicle for gravy, which is my favorite part of the Thanksgiving meal.  See my gravy directions next.

Ingredients

This is enough for a rather small bird, double, triple, or quadruple according to size of bird.

1  onion chopped

4 celery stalks chopped

Your choice of herbs, fresh or dried

Butter, quite a bit of butter

Equivalent of two loaves of sliced & cubed bread

Cooked rice, optional (mix in at end with bread, celery, etc)

1 cup chicken broth

Salt & pepper or other seasonings to taste

Instructions

Sauté onions and celery in a few tablespoons of butter till browned.

While onions & celery are cooking, toast and butter each slice of bread then cut into cubes.

Mix together in a large bowl, bread cubes, onion & celery mixture, and assorted herbs, and seasonings.

Then mix in chicken broth till stuffing is moist and clumps together in your hand.

Finally, stuff bird and cook as directed.  Any extra stuffing can be baked in a covered dish or foil packet for the last hour or so that the turkey cooks.

Submitted by Anna

 

 

 

 

Valdi’s Apple & Chestnut 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 you want, and stuff the bird.

Created and submitted by Valdi

Bacon & Cheese Scones

Ingredients

5-6 Tablespoons Butter

1 ¾ cups flour

2 ½ teaspoons baking powder

¼ teaspoon salt

½ cup cooked, crumbled bacon

½ cup grated cheese

5 Tablespoons (more or less) half-and-half

1 egg, beaten

Directions

Combine flour with other dry ingredients.  Cut butter into dry ingredients until mixture resembles fine crumbs.  Mix in cheese and bacon.  Stir in egg and just enough half-and-half so that dough leaves side of bowl and begins to form a ball.

Turn dough onto a floured surface and knead lightly 10 times.  Pat into a ½ inch thick round.  Cut into 8 wedges and place on an ungreased baking sheet.

Bake at 400 for 10-12 minutes.

Remove immediately from pan when done.  Serve hot or cold.

Submitted by Anna, Adapted from Betty Crocker

 

Wild Chanterelle Mushroom & Parmesan Omelet

This is dead easy, not even a recipe really.

Whip up 6 farm fresh eggs.  Add a bit of cream, salt, and pepper and whip some more until frothy.

Over med-high heat cook ¼ cut chopped onion and 1-2 cups Chanterelle mushrooms (cut up into ½ inch pieces)in 1 tablespoon olive oil and 1 tablespoon butter.  Cook until mushrooms are just crisping on the edges.  Remove mushrooms & onion from pan.

Add in a bit more oil and butter to pan, wait a minute until pan and oil are very hot again then add egg mixture and let cook for about 4 minutes till egg is just about done.  To get top layer of egg cooked, slip spatula between egg and side of pan then tip pan so that uncooked egg slips into gap between spatula and pan.  Do this a few times in a few different locations around the pan.  Once egg is thoroughly cooked, spoon mushroom mixture and ¼ cup finely grated parmesan cheese over half of the egg.  Fold omelet over itself.  Remove from heat.  Let sit one minute, then divide into 2-3 slices and serve.

This is delicious with a cup of tomato soup or side salad.

Non-recipe submitted by Anna

Beef Marsala with Wild Chanterelle Mushrooms

Ingredients
Beef sliced into thin strips (about 1 1/2 pounds), I use New York steak or top sirloin
Flour, for dredging
Salt and black pepper
2 tablespoons extra-virgin olive oil & 2 tablespoon butter (for cooking the meat)
1/2 pound Chanterelle mushrooms, cut into 1/2 inch pieces
1/2 cup sweet Marsala wine
1/2 cup beef, veggie, or chicken stock (I like Better Than Bullion chicken stock)
2 tablespoon butter
1/4 cup chopped parsley

Directions
Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil and butter over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the sliced beef in the seasoned flour, shaking off the excess. Slip the slices into the pan and fry for 3-5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the beef to a large platter in a single layer to keep warm.

Lower the heat to medium and add the mushrooms and sauté until they are nicely browned, about 5 minutes. Add the Marsala to the pan and boil down for a minute to cook out the alcohol. Add the stock and simmer for a few minutes to reduce the sauce slightly. Stir in the butter and return the beef to the pan; simmer gently for 1 minute to heat the meat through. Season with salt and pepper and garnish with chopped parsley before serving.

Serve over pasta or rice

Recipe submitted by Anna, pieced together from various Chicken Marsala recipes, adapted for beef