Pizza

Pizza Sauce

Makes enough for 2 pizzas

  • 1 clove garlic crushed
  • 3 T olive oil
  • 1 28 oz can crushed tomatoes
  • 1 T red wine vinegar
  • 1 t black pepper
  • 1/2 t dried oregano
  • 1/2 t dried basil
  • 1/2 t onion powder
  • salt to taste, about 1/2 t
  1. Lightly saute garlic in olive oil in a pot on low heat until slightly softened, but not browned.
  2. Add and combine remaining ingredients.
  3. Heat covered over low heat for 1/2 hour or so stirring frequently.

Beef Stew

  • Olive oil for browning beef and onions
  • 2 lb cubed beef stew meat
  • 2 medium onions, halved and sliced
  • 3 large regular potatoes or equivalent, cut into good-size chunks
  • 4 large 6 medium carrots, cut into 3/4″ slices
  • 4 or 5 Celery stalks, cut into 1/2″ slices
  • 1 t dried Rosemary
  • 1/2 t Coarsely ground pepper
  • 2 cloves garlic, finely chopped
  • 2 qts beef broth
  1. Preheat oven to 375.
  2. Dry beef with paper towels.
  3. In a large heavy pot, brown beef on all sides in hot olive oil and remove from pot.
  4. Sauté onions in the same pot until  a little brown and translucent.
  5. Add celery and carrot, continue to sauté for a few minutes.
  6. Add garlic, sauté for another minute or so.
  7. Add remaining ingredients and bring to boil.
  8. When boiling, cover pot with tight fitting lid and bake in oven for 1-1/2 hours.
  9. Remove from oven and stir.
  10. Return to oven uncovered for about 1/2 hour. Check liquid level after 15 minutes.
  11. Continue baking uncovered until enough liquid has evaporated.

Rib Rub

  • 2 T Paprika
  • 1 T Ground black pepper
  • 1 T Brown Sugar
  • 1 t salt
  • 1 t celery salt
  • 1 t garlic powder
  • 1 t mustard powder
  • 1 t cumin powder
  • 1 t chili powder
  • 1/2 t onion powder
  1. Mix all together. Rub on ribs or other BBQ.

Latkes (Potato Pancakes)

This recipe makes crispy latkes with a soft inside. It’s based on a recipe from my grandmother’s 1951 edition of The New Settlement Cookbook. This recipe doubles the recipe in the book which calls for a lot of salt. I reduced it because it was way too salty. I also added the optional diced onion. Serves 6.

  • 4 C Raw grated potatoes (Russet or Yukon Gold)
  • 4 Eggs
  • 1/4 C Onion, 1/4″ dice (optional)
  • 1/4 t Baking powder
  • 1 t Salt
  • 4 T Matzo meal
  • Pepper to taste
  • Canola oil for shallow frying
  1. re-heat oven to 200°.
  2. Peel and grate the potatoes. A food processor is fine.
  3. Drain and squeeze the extra liquid from the potatoes.
  4. Beat the eggs in a large bowl.
  5. Add the onion, if using, and the rest of the ingredients except the potatoes. Mix well.
  6. Mix in the potatoes.
  7. Heat canola oil in large pan, preferably non-stick, over medium-high heat.
  8. Spoon potato mixture by 1/4 cup measures into pan, flatten a little.
  9. Cook pancakes until edges brown, flip when the bottoms are golden brown.
  10. Continue cooking until both sides are golden brown.
  11. Place cooked pancakes on a baking sheet lined with paper towels as they are finished. Keep warm in oven.
  12. Serve with applesauce and sour cream

Minerva’s Blueberry Kuchen

  • 1-1/2 C plus 2 T flour, divided
  • 1/8 t salt
  • 3 T plus 2/3 C sugar, divided
  • 3/4 C butter or margarine, slightly softened
  • 1 T white vinegar (I found that this is not necessary so I donít use it now)
  • 6 C blueberries, divided inito 3 C and 2 C plus extra for garnish
  • 1/8 t cinnamon
  1. In medium bowl mix 1-1/2 C flour, salt and 3 T sugar.
  2. Cut in butter until particles resemble coarse crumbs.
  3. Sprinkle with vinegar if using.
  4. Shape into dough and with lightly floured fingers press into loose bottom 9 inch layer cake pan about 1/4″ thick on bottom, less thick and 1″ high around sides.
  5. Mix remaining 2 T flour with remaining 2/3 C sugar and the cinnamon.
  6. Mix sugar, flour and cinnamon mixture with 3 C blueberries.
  7. Pour into pan with crust.
  8. Bake on lowest rack in preheated 400 degree oven 50 to 60 minutes, or until crust is well-browned and the filling bubbles. (Itís a good idea to put some foil on the oven floor for easy clean up if the berries drip out.)
  9. Remove from oven to rack.
  10. Sprinkle with remaining 2 C of berries. (I found that it is helpful to press down lightly on the top berries to make sure that they stay firm when you slice and eat later on.)
  11. Cool, remove rim of pan.

Grandma Hall’s Cinnamon Buns

  • 1/4 C warm water
  • 1 t sugar
  • 1 package active dry yeast
  • 3/4 – 1 C warm milk
  • 1 T sugar
  • 1/2 t salt
  • 1-1/2 T melted butter
  • 1 egg well beaten
  • 3 C all purpose flour
  • 3/4 C melted unsalted butter divided, 1/2 C + 1/4 C
  • 1-1/2 C brown sugar divided, 1 C + 1/2 C
  • 1 T ground cinnamon
  • 1/4 C raisins (not in Grandma Hall’s recipe)
  1. Dissolve 1 t sugar in water, sprinkle yeast on top and let proof 10 minutes.
  2. Combine milk, 1 T sugar, salt, 1-1/2 T melted butter and beaten egg in bowl of mixer. Add yeast mixture.
  3. Add flour a little at a time to make soft but not sticky dough. Use a bit more flour if necessary.
  4. Knead in mixer with dough hook about 5 minutes.
  5. Remove dough from bowl and let rest, loosely covered with plastic wrap for 20 minutes.
  6. Roll out dough to a 20″ x 14″ rectangle.
  7. Brush with 1/2 C melted butter.
  8. Combine 1 C brown sugar and the cinnamon. Sprinkle over dough.
  9. Sprinkle with raisins if desired.
  10. Roll dough starting on 20″ side.
  11. Pinch the long seam to seal edges.
  12. Cut into 9 2″ slices.
  13. Combine remaining 1/4 C butter and 1/2 C brown sugar. Spread over bottom of square 8″ pan.
  14. Place slices in 8″ square pan cut side up.
  15. Brush tops with melted butter or oil.
  16. Refrigerate 2-24 hours loosely covered with plastic wrap in refrigerator.
  17. Let stand at room room temperature at least 10 minutes before baking.
  18. Bake at about 375 for 30 minutes or until done.
  19. Invert on to platter and serve hot.

Red Enchiladas

Great tasting enchiladas with red sauce. Try other filling combinations like cooked potatoes or chicken.

  • Easy enchilada sauce
  • 9 corn tortillas
  • cheddar or jack cheese grated or sliced
  • queso fresco crumbled
  • 3 scallions chopped
  1. Pre-heat oven to 350.
  2. One at a time, heat tortillas in microwave or lightly oiled pan until soft and pliable. As each is done, remove to a plate to rest.
  3. To prepare enchiladas, one at a time, brush the top of each tortilla with a littl e sauce. Sprinkle on a generous portion of both cheeses. Roll and place in a baking pan. Try not to crowd them in the pan.
  4. Pour or brush on extra sauce. Sprinkle on more cheese and scallions.
  5. Bake until cheese is melted inside and out.
  6. Serve with salsa, sour cream, tomatoes, lettuce, extra sauce.

Achiote Grilled Chicken

This is fantastic grilled chicken. Cook until deep golden reddish brown. Works well with wings too.

  • 1/3 C achiote paste (see Achiote Paste)
  • 6 cloves garlic
  • 3 T olive oil
  • Juice of 1 juicy lime
  • 3.5 oz canned chipotle chile sauce
  • 3 large sprigs fresh oregano or 2 t Mexican dried oregano
  • 1/4 C orange juice
  • 2 t kosher salt
  • 2 t ground black pepper
  • 12 chicken thighs
  • 12 chicken legs
  1. Blend achiote paste through black pepper very well in food processor.
  2. Strain through sieve.
  3. Coat chicken to marinate at least a few hours, preferably overnight.
  4. Grill, charcol prefered, slowly until cooked through and skin is crispy but not burned.

Chili 1

Serve with cheese, chopped onion, saltines, tortilla chips, avocado, lettuce, fresh chopped tomato, etc.

  • 4 T chili powder
  • 1.5 t dried minced garlic
  • 1.5 t dried minced onion
  • 1 t sea salt
  • 1 t paprika
  • 1 t ground oregano
  • 1 t ground cumin
  • 2 lb lean beef cubes or lean ground beef
  • 1 smallish yellow onion, chopped
  • 1 small can diced tomatoes with green chiles with juices
  • 2 small cans mild green chiles, chopped with juices
  • 1 28 oz. can diced tomatoes with juices
  • 2 15 oz. cans black beans, drained and rinsed
  • 1 qt. beef broth
  • 2 T masa harina (Mexican corn flour)
  1. Brown beef in a large heavy pot.
  2. Remove beef and set aside.
  3. Discard any liquid from beef.
  4. Saute chopped onion until soft in the same pot.
  5. Add beef, canned tomatoes, chiles and spice mix reserving masa packet for later.
  6. Stir well.
  7. Add beans.
  8. Add beef broth to almost cover and stir well.
  9. Bring boil then simmer covered for at least two hours.
  10. minutes before serving spoon a little liquid into a small bowl. Blend in masa. Stir in masa liquid to chili.
  11. Simmer 15 minutes.

Achiote Paste

This marinating paste, known as recado colorado in the Yucatan, where it originated, is used on chicken, pork or fish.

  • 1/2 cup annatto (achiote) seeds
  • 10 large garlic cloves, roasted on a comal or griddle until charred, then peeled
  • 1/2 tablespoon dried oregano leaves
  • 1/2 teaspoon cumin seeds
  • 4 whole cloves
  • 4 whole allspice
  • 1 tablespoon ground black pepper
  • 1/2 tablespoon coriander seeds
  • 1 tablespoon of salt
  • 1 cup bitter (Seville) orange juice, or use half sweet orange juice and half vinegar
  1. Grind all of the ingredients except the orange juice in a spice mill or food processor.
  2. Add the orange juice, a little at a time, until a thick paste is formed.

Easy Enchilada Sauce

  • 3 Tablespoons olive oil
  • 1 Tablespoon flour
  • 1/4 cup New Mexico chili powder (more or less depending on strength)
  • 16 ounces chicken stock
  • 2/3 6 ounce can tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon onion powder
  • salt and pepper to taste
  1. In a saucepan, heat the oil.
  2. Add flour and cook, whisking for 1 minute.
  3. Add the chili powder and cook 30 seconds.
  4. Stir in stock, tomato paste, oregano, cumin and onion powder and bring to a boil.
  5. Reduce heat and simmer 30 minutes until flavors are well-blended, stirring often.
  6. Season to taste with salt and pepper.

Chili 2

The flavor should be robust. It shouldn’t be too salty, but it shouldn’t taste like it needs salt at the table either. The best thing to do is taste after an hour of cooking and adjust the spices then, once the flavors have had a chance to blend. This can be eaten the day you make it but it’s better the next day.

  • 2 lbs lean ground beef
  • 1 medium onion coarsely choppled
  • 3 cloves garlic diced
  • 2 15.5 oz. can black beans drained and rinsed
  • 2 small cans chopped green chilies (like Old El Paso or El Rio)
  • 1 10 oz. can diced tomatoes with green chilies, mild
  • 1 small can sliced black olives (drained)
  • 1 28 oz. can diced tomatoes (not flavored or Italian style)
  • 4 tablespoons chili powder (mild)
  • 1/2-1 tablespoons ancho chili powder (optional, very flavorful and can be hot)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2-1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon oregano
  • 1/4 teaspoon ground cinnamon ?
  • 3/4 qt. beef broth or enough to cover mixture
  • A few dashes of Tabasco Pepper Chipotle Smoked (optional)
  1. In a large pot, brown the beef in a little olive oil until broken up and cooked through.
  2. Strain the beef in a colander in the sink.
  3. In the empty pot saute the onions and garlic in a little more olive oil until soft and translucent.
  4. Add the drained beef back to the pot with the onions and garlic. Stir.
  5. Add the drained beans, the chilies, the tomatoes with the juice in the can, the drained olives and the spices. Stir all of this together.
  6. Add the beef broth and stir. There should be enough liquid to cover the mixture. If there isn’t add a little water, or better yet, beer.
  7. Bring to boil then simmer uncovered on low covered for about 1.5 hours, then uncovered for another 1.5 hours or so until the chili gets pretty thick. The concept is that as the water in the broth evaporates and the mixture thickens the flavors intensify. Be sure to stir every fifteen minutes or so. If it starts to burn at the bottom reduce heat and/or stir more frequently.
  8. Check for spiciness level. If it isn’t spicy enough add a little hot sauce like Tabasco Pepper Chipotle Smoked Sauce or Frank’s. Or you can add a little ground cayenne pepper.

Bloody Mary Mix

  • 1 64 oz Campbell’s tomato juice
  • 3 T white vinegar
  • 2T fresh lemon juice (optional)
  • 1 1/2 T worcestershire sauce
  • 1/2 T Louisiana hot sauce (Crystal, Frank’s or similar)
  • 1/2 t onion powder
  • 1/2 t sugar (optional)
  • 1/4 t ground black pepper
  • 1/4 t celery salt
  • 1/4 t garlic powder
  1. Combine all ingredients in large pitcher.
  2. Mix very well.
  3. Pour back into tomato juice jar.
  4. Let flavors blend in for a few hours before serving.

Memphis Rub

Great all purpose rub.

  • 1/4 cup paprika
  • 1 tablespoon firmly packed dark brown sugar
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 1 teaspoon celery salt
  • 1 teaspoon freshly ground black pepper
  • 1 to 3 teaspoons cayenne pepper, or to taste
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  1. Blend all together in a spice jar. Sprinkle liberally on meat before grilling or barbequeing.

BBQ Sauce 2

  • 1 1/4 C Water
  • 3/4 C Tomato Paste
  • 1/4 C White Vinegar
  • 2 T Worcestershire
  • 2 T Brown sugar
  • 1 T Hot Sauce (+/- to taste)
  • 1 T Chili powder
  • 1 T Honey
  • 1 T Paprika
  • 1 t Salt
  • 1 t Liquid Smoke (+/- to taste)
  • 1 t Dry mustard
  • 1/2 t Garlic powder
  • 1/2 t Onion powder
  • 1/2 t Cumin powder
  • 1/2 t Black pepper
  1. Combine and heat all in a pan on very low to unite flavors. Cool. Store in clean ketchup bottle.

BBQ Sauce 1

  • 14 oz bottle of Ketchup
  • 2 T Apple cider vinegar
  • 1 T Hot Sauce (+/- to taste)
  • 1 T Worcestershire
  • 1 T Brown sugar
  • 1 T Chili powder
  • 1 T Honey
  • 1 T Molasses
  • 1 T Paprika
  • 2 t Liquid Smoke
  • 1 t Salt
  • 1 t Dry mustard
  • 1/2 t Garlic powder
  • 1/2 t Onion powder
  • 1/2 t Cumin powder
  • 1/2 t Black pepper
  1. Combine all and heat until just bubbling in a covered pot then reduce heat until flavors are merged. Cool. Store in clean bottle.

Asian Fusion Chicken Wings

  • 2 T chili powder
  • 1 t ground coriander
  • 1 t ground cumin
  • 1/4 C sugar
  • 1/4 C molasses
  • 3 T Thai fish sauce
  • 1/3 C soy sauce
  • 4 garlic cloves finely chopped
  • 1 inch piece of ginger finely chopped
  • 2 lbs chicken wings, cut into sections, ends discarded
  1. In a small sauce pan, light toast the chili powder, coriander and cumin until fragrant but not smoking.
  2. Add all other ingredients except the wings and heat until sugar is dissolved. Let cool.
  3. Combine wings and marinade in a bowl, coating wings well and marinate in fridge for several hours or overnight.
  4. Preheat oven to 425 f.
  5. Line a sheet with foil folding up foil about 1 inch to make sides. Place racks on foil.
  6. One at a time, remove wings from bowl draining as much marinade as possible back into bowl and arrange wings on racks.
  7. Bake in oven for 35-40 minutes, or until wings are well browned.
  8. While wings are cooking heat marinade in a small sauce pan to thicken a little, about 15-20 minutes.
  9. Place cooked wings in a bowl, strain thickened marinade over wings, toss and serve.

Basic Tomato Sauce

Basic tomato sauce for pasta. Makes several containers for freezing.

  • 3 T olive oil
  • 2 medium white onion, 1/4-inch dice
  • 8 garlic cloves, peeled and thinly sliced
  • 2 medium carrots, shredded
  • 1/2 T fresh basil chopped or 1/2 t dry (use sparingly)
  • 1/2 T fresh oregano chopped or 1/2 t dry (use sparingly)
  • 1 t salt or to taste or none at all
  • 1/4 – 1 t sugar
  • freshly ground black pepper to taste
  • 3 28-oz can peeled whole tomatoes with juices
  • 2 28-oz can crushed tomatoes
  • 4 T tomato paste
  1. Heat the olive oil over medium heat.
  2. Add the onion and garlic, and cook until soft, don’t burn.
  3. Add the basil, oregano and carrot. Cook until the carrot is fairly soft.
  4. Meanwhile, crush the whole tomatoes a bit with a potato masher or your hands.
  5. Add all of the tomatoes and juice with the tomato paste and bring to a boil, stirring often.
  6. Lower the heat and simmer, stirring frequently to avoid burning, until the watery juices are mostly gone and the flavors are well incorporated, 45 minutes to 1-1/2 hours

BBQ Ribs

  • 2 racks pork spareribs (Whole Foods has good trimmed ribs)
  • bbq rub
  • bbq sauce
  • white vinegar
  1. Coat ribs on both sides generously with rub, wrap with clear wrap, refrigerate overnight.
  2. Rinse rub from ribs with water and pat dry with paper towels.
  3. Mix a little bbq sauce and white vinegar to make a finishing mop.
  4. Cover water pan with foil.
  5. Light a small amount of charcoal in a charcoal chimney.
  6. Fill charcoal chamber part way leaving a hole in the middle, like a donut.
  7. Pour lit charcoal into donut hole.
  8. Reassemble smoker and fill water pan with a hose.
  9. Cover smoker and check temperature with digital cooking thermometer.
  10. When temp is steady and between 240 and 275 arrange ribs on top grate and cover.
  11. Smoke at 240 to 275 for 3 hours.
  12. Wrap ribs in foil and return to smoker another hour.
  13. Remove ribs from smoker and let rest, still wrapped in foil for one more hour.
  14. Open foil, ribs should be done and tender.
  15. Just before serving, brush ribs with finishing mop and grill lightly on gas or charcoal grill.
  16. Serve.