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Anginares Me Anitho – Artichokes With Dill

Anginares Me Anitho - Artichokes With Dill
Print Recipe
Artichokes and Dill go together so well in this Italian dish.
Servings Prep Time
8 people 50 minutes
Servings Prep Time
8 people 50 minutes
Anginares Me Anitho - Artichokes With Dill
Print Recipe
Artichokes and Dill go together so well in this Italian dish.
Servings Prep Time
8 people 50 minutes
Servings Prep Time
8 people 50 minutes
Ingredients
Servings: people
Instructions
  1. Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added.
  2. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration.
  3. As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation.
  4. Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from centre, using a spoon or melon ball scoop. Cut in half.
  5. In a large pan gently fry spring onion in oil until soft.
  6. Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil.
  7. Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender.
  8. Strain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups).
  9. Keep artichokes hot in a slow oven.
  10. Mix cornflour to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently.
  11. Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice.
  12. Gradually pour simmering stock into eggs, beating constantly.
  13. Return to pan and stir over low heat for a minute or 2 to cook the egg.
  14. Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill.
  15. Serve as a light meal or as a first course.
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Artichoke Saute

Artichoke Saute
Print Recipe
Tomatoes, Artichokes, and mushrooms.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Artichoke Saute
Print Recipe
Tomatoes, Artichokes, and mushrooms.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Ingredients
Servings:
Instructions
  1. Bend back outer petals of artichokes until they snap off easily near base. Edible portion of pedals should remain on artichoke hearts. Continue to snap off and discard petals until central core of pale green petals is reached.
  2. Cut off stems and top 2 inches of artichokes; discard. Trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise. Cut out center pedals and fuzzy centers. Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon juice.
  3. Saute onion and garlic in olive oil; stir in prepared artichokes, sugar, and tarragon.
  4. Add wine and water and cook until artichokes are tender; salt and pepper to taste.
  5. Stir in mushrooms and cook until mushrooms are tender.
  6. Stir in tomato; cook until tomato is thoroughly heated.
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Artichokes & Peas

Artichokes & Peas
Print Recipe
Artichokes and Peas make a great side dish.
Servings Prep Time
4 people 40 minutes
Servings Prep Time
4 people 40 minutes
Artichokes & Peas
Print Recipe
Artichokes and Peas make a great side dish.
Servings Prep Time
4 people 40 minutes
Servings Prep Time
4 people 40 minutes
Ingredients
Servings: people
Instructions
  1. Slice the upper 2/3 of the leaves off the artichokes, then break off the remaining leaves, snapping them off at the base. Trim off the dark green stubs, going around the artichoke with a paring knife. Cut them in quarters, remove the fuzzy choke and slice each quarter into pieces 1/4-to-1/2-inch thick. As you work, rub the cut surfaces with lemon and put them in a bowl with the lemon juice and water to cover.
  2. Gently warm the olive oil with half the basil. When it is fairly hot, but not sizzling, add the onions and the sliced artichokes.
  3. Salt lightly and give them a stir to coat them with the oil, then add 3/4 cup water and cook over a medium-low flame. As the water cooks off, add more, in 1/2-cup increments until the artichokes are cooked, about 25 minutes.
  4. Add the peas and continue cooking until they are done.
  5. Let any liquids reduce until they are syrupy.
  6. Taste and season with salt. Add the rest of the basil, the parsley and the butter or olive oil.
  7. To brighten the flavors, stir in a little lemon juice or champagne vinegar to taste.
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Holiday Dressing

Holiday Dressing
Print Recipe
Dressing or Stuffing made with Worthington's FriChik.
Servings Prep Time
12 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
12 people 30 minutes
Cook Time
30 minutes
Holiday Dressing
Print Recipe
Dressing or Stuffing made with Worthington's FriChik.
Servings Prep Time
12 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
12 people 30 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350Ëš
  2. Drain liquid from the Fri-Chik and Mushrooms, and add enough water to equal 1 cup.
  3. Cut the Fri-chik into small pieces.
  4. Pour the reserved liquid over the croutons.
  5. Saute the onions, celery, celery tops and mushrooms together until tender in the vegetable oil.
  6. Add the seasonings, Fri-Chik, and sauted ingredients to the croutons. Mix well. Dressing is moist enough if it can be squeezed in your hand, but not dripping. Add additional water if necessary.
  7. Bake in casserole dish sprayed with vegetable oil, at 350 degrees for about 30 minutes.
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Cranberry Salad

Cranberry Salad
Print Recipe
One of our favorites at holiday gatherings.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Cranberry Salad
Print Recipe
One of our favorites at holiday gatherings.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Grind cranberries, marshmallows and orange juice with fine chopper.
  2. Combine this with pineapple, nuts, celery, and sugar.
  3. Let stand while preparing gelatin -- according to directions on package except add 1 1/2 times amount of water.
  4. Mix all together and chill until set.
  5. Garnish with Cool Whip and fresh parsley.
Recipe Notes

***Emmes or Hain SuperFruits are kosher brands of jello that can be purchased at a health food store.

Use the drained pineapple juice -- just combine it with the water to make up the 1 1/2 times the amount called for.  Don't just add it in addition.

PS -- I've found out that Cranberry Salad really needs to be made the night before in order to give it time to set well.

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Brussels Sprouts with Shallots, Garlic, and Walnuts

Brussels Sprouts with Shallots, Garlic, and Walnuts
Print Recipe
Chopped walnuts, garlic, and shallots make these Brussel Sprouts extra special.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Brussels Sprouts with Shallots, Garlic, and Walnuts
Print Recipe
Chopped walnuts, garlic, and shallots make these Brussel Sprouts extra special.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. **Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
  2. In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute.
  3. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan and set aside.
  4. Add the remaining 2 tablespoons of butter and when melted, add the chopped nuts and cook, stirring, until golden and fragrant, about 2 minutes.
  5. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
  6. Transfer to a serving bowl and sprinkle with the Parmesan.
  7. Serve immediately.
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Rhubarb/Blueberry Jelly

Rhubarb/Blueberry Jelly
Print Recipe
A Simple but great tasting jelly.
Prep Time
30 minutes
Prep Time
30 minutes
Rhubarb/Blueberry Jelly
Print Recipe
A Simple but great tasting jelly.
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Servings:
Instructions
  1. Cook the rhubarb and sugar together until done, mushy.
  2. Add the blueberries and cook a few minutes.
  3. Add the jello and mix well until dissolved.
  4. Cook another 5 minutes.
  5. Make sure your jars are hot, fill the jars, and seal with wax.
Recipe Notes

***  Emmes or Hain SuperFruits are kosher brands of jello that can be purchased at a health food store.

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Baked Beans

Baked Beans
Print Recipe
Baked beans cooked slowly in a Crock Pot.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Baked Beans
Print Recipe
Baked beans cooked slowly in a Crock Pot.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Ingredients
Servings:
Instructions
  1. Rinse beans and soak overnight. Drain water and add 8 cups water to beans. Bring to a boil; reduce heat and simmer, covered, for 1 1/2 to 2 hours or until beans are tender. Drain beans and reserve liquid.
  2. In crockpot combine drained beans, and onion. Add 1 cup drained bean liquid, molasses, brown sugar, dry mustard, pepper, and salt.
  3. Cover and cook on low for 10-12 hours or on high for 5-6 hours. Stir before serving.
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Oven-Dried Tomatoes

Oven-Dried Tomatoes
Print Recipe
An easy way to dry tomatoes. Can be used in your favorite recipes.
Prep Time
30 minutes
Cook Time
60 minutes
Prep Time
30 minutes
Cook Time
60 minutes
Oven-Dried Tomatoes
Print Recipe
An easy way to dry tomatoes. Can be used in your favorite recipes.
Prep Time
30 minutes
Cook Time
60 minutes
Prep Time
30 minutes
Cook Time
60 minutes
Ingredients
Servings:
Instructions
  1. Preheat the over to 250 degrees F.
  2. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
  3. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic.
  4. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
  5. Bake until the tomatoes begin to shrivel, about 1 hour.
  6. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container.
  7. Refrigerate and use as needed.
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Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes
Print Recipe
A quick and easy version of Scalloped Potatoes
Servings Prep Time
4 cups 30 minutes
Cook Time
60 minutes
Servings Prep Time
4 cups 30 minutes
Cook Time
60 minutes
Cheesy Scalloped Potatoes
Print Recipe
A quick and easy version of Scalloped Potatoes
Servings Prep Time
4 cups 30 minutes
Cook Time
60 minutes
Servings Prep Time
4 cups 30 minutes
Cook Time
60 minutes
Ingredients
Servings: cups
Instructions
  1. Blend soup, milk, and pepper. In 1 1/2-qt. casserole, arrange alternate layers of potatoes, onion, sauce, and cheese. Dot top with butter, sprinkle with paprika.
  2. Cover; bake at 375 degrees for 1 hour. Uncover, bake 15 minutes more or until cheese is bubbly and starting to brown.
  3. Makes about 4 cups.
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