Category: Grandpa’s Use Only

These recipes are for Grandpa and his family. This category includes recipes from magazines, TV shows, newspapers, and other sources where I don’t have permission to republish the recipes, but still feels they are recipes that he may want to cook for himself at a later time.

Eggplant: Basic Preparation

Ingredients
1 medium sized eggplant
Lots of salt

Instructions
1. Slice eggplant in about 1/4 inch pieces
2. Lay on rack, over sink, to drain
3. Cover liberally with salt and let drain 15 minutes
4. Flip and repeat
5. Continue for a total of 2 hours
6. Rinse throughly in running water, followed by rinse in bowl of water
7. Squeeze excess liquid out and press onto paper towl or tea cloth
8. This removes the absorbidity of the eggplant.
Now, you can use it in Eggplant Lasagna or BBQ Eggplant

ANOTHER WAY TO REDUCE THE LIQUID
Cut the eggplant into 1/4 inch pieces
Coat a baking sheet with a light bit of oil
Spread the eggplant out
Spray lightly with oil and lightly salt
Cook 400 degrees for 30-45 minutes

Notes Handwritten notes to this recipe are scanned in PDF document at http://www.xml3.com/family/Recipes/Eggplant.pdf

1. A good eggplant should have no wrinkles and the flesh should give when pressed with the finger, but should completely spring back.
2. Smaller is better. The seeds are more developed and more bitter in older eggplants.
3. Female eggplant has more seeds. Femal will have OVAL navel, and male will have a ROUND navel.
4. Top should be bright green

Eggplant Relish

Ingredients
2 eggplants
3 cloves garlic (chopped)
1 medium sweet onion (chopped)
1/8 CU fresh dill (chopped)
1/4 bunch parsley (chopped)
1 1/2 CU olive oil
lemon
1 bunch chives (chopped)
3 pitas
pepper and salt to taste

Instructions
1. Bake eggplant 1 hour @ 400 degrees
2. Cut tip off and remove skin
3. Cut in half and remove seeds
4. Chill in fridge for 30 minutes
5. Dice eggplant into half inch cubes and place in large mixing bowl
6. Add onion, dill, parsley, garlic, pepper, salt, chives and olive oil
7. Toss gently, completely coating eggplant
8. Cut pita in half and heat on a grill.
9. Fill with relish and serve

Eggplant Lasagna with Meat Sauce

1 eggplant (prepared – Eggplant: Basic Preparation)
maranara sauce
sausage, hamburger or pepperoni
variety of cheeses: here, ricotta, mozerella, parmesan

Instructions
1. Preheat oven to 375 degrees
2. Slices of prepared eggplant
3. Bake on rack for 20 minutes
4. Two or three layer (from bottom to top)
L1: meat sauce or maranara with basil chiffonade (on bottom)
L2: eggplant
L3: grated parmesan, chili, garlic
L4: mozzerella and ricotta cheeses
5. Last top layer should be mozzerella
6. Top with bread crumbs
7. Bake for 40 minutes
8. Let cool 20 minutes before cutting

Because of the water content, DO NOT fill to the top of your baking dish.
Leave at least 1/2 inch for boiling liquids.

Eggplant (Fagotini/Mantzani)

Ingredients
Lg eggplant
Salt
Pepper
Mozzarella (hard)
Basic (diced)
Parmesan cheese
Tomato sauce
Celery
Carrots onions tomato

Instructions
1. Slice eggplant thin lengthwise, 5 slilces.
2. Cook in skillet a touch of oil, flip & pull out.
3. Salt & pepper, put strip of mozzarella on top. Sprinkle w/diced basil, sprinkle with Parmesean cheese, roll
slices w/cheese in center.
4. Place sauce 1/8 “ of sauce in pan. Place eggplants into pan top w/more sauce and sprinkle w/ grated Parmesean cheese.
5. Bake at 450° for 5-7 minutes.

Sauce
1. Blend 1/8” tomato sauce in cook pan w/celery, carrots, onions, tomato and blend.

Cut off top of eggplant, slice thin lengthwise into 5 slices.

Egg Nog from Scratch

Egg Nog with Raw Eggs

INGREDIENTS

  • 4 eggs (PASTEURIZED and separated)
  • 3 oz Jim Beam Kentucky Bourbon Whiskey
  • 1 CU heavy cream
  • 1 PT whole milk (not skim)
  • 1 tsp grated nutmeg
  • 1/3 CU sugar
  • 1 TBL sugar additional

STEP BY STEP

  1. Separate white from the yolks. Set whites aside.
  2. Beat egg yolks well
  3. Add sugar very slowly to combine – set aside
  4. In small pan, add nutmeg, cream and milk
  5. Mix to combine, and bring mixture slowly to a boil
  6. Remove mixture from heat
  7. TEMPER half of your heated mixture into your egg yolk mixture
  8. Slowly whisk egg yolk mixture back into the pot
  9. Add whiskey and combine, then chill for at least an hour
  10. During this time, leave egg whites on counter to come up to room temperature
  11. Beat egg whites to firm peaks
  12. Add 1 TBL sugar and combine
  13. Add cold mixture to egg whites and gently combine or fold together
  14.  Serve with a sprinkle of nutmeg on top

EXTRA STUFF YOU NEED TO KNOW

  • Since you are using raw eggs, be sure that you get fresh eggs.
  • Don’t serve this to anyone that is pregnant because of the raw eggs.
  • Use a slotted spoon or your fingers to separate the egg yolk from the whites. Use a pinch pot to isolage each separated yolk and white before putting them into a larger container.  Don’t use the egg white if ANY yolk has broken into it. Use them for scrambled eggs tomorrow morning!
  • TEMPERING EGGS, means to mix three tablespoons of the heated mixture into the beaten egg yolks, one tablespoon at a time, whisking constantly, raising the temperature slightly and thinning the yolks. Add a second tablespoon, then a third, then you can add the eggs back into the heated pan, whisking constantly, without worrying about them cooking and becoming lumpy

Here is a video from Your Life A to Z about how to make “Tom’s Egg Nog”

 

Mollie’s Egg Nog for Two

  • Separate two eggs – set yolks aside
  • Whisk whites into soft peaks
  • Put into fridge to stay cold
  • Put yolks into mixer
  • Add  ¼ C  sugar
  • Mix to combine until thick and lighter in color
  • Add 2 C cream and 2 C  whole milk
  • Whisk on low to combine
  • Fold beaten whites into the mixture
  • Add ¼ C  brandy
  • Chill for one hour before serving
  • Pour into glass and garnish with nutmeg

Mollie’s Egg Nog for Six

  • Separate six eggs – set yolks aside
  • Whisk whites into soft peaks
  • Put into fridge to stay cold
  • Put yolks into mixer
  • Add ¾ C sugar
  • Mix to combine until thick and lighter in color
  • Add 6 C cream and 6 C whole milk
  • Whisk on low to combine
  • Fold beaten whites into the mixture
  • Add ½ C brandy
  • Chill for one hour before serving
  • Pour into glass and garnish with nutmeg

SINGLE SERVING Recipe for KTVK

  • 1 egg  (PASTEURIZED and separated)
  • 1 oz Jim Beam Kentucky Bourbon Whiskey
  • 1/4 CU heavy cream
  • 1/2 C whole milk (not skim)
  • 1/4 tsp grated nutmeg
  • 2 TBL sugar

Step by Step

  1. Separate white from the yolks. Set whites aside.
  2. Beat egg yolks well
  3. Add sugar very slowly to combine – set aside
  4. In small glass bowl, add nutmeg, cream and milk
  5. Mix to combine
  6. Microwave for 60 seconds
  7. TEMPER half of your heated mixture into your egg yolk mixture
  8. Slowly whisk egg yolk mixture back into the pot
  9. Add whiskey and combine, then chill for at least an hour
  10. During this time, leave egg whites on counter to come up to room temperature
  11. Beat egg whites to firm peaks
  12. Add 1 TBL sugar and combine
  13. Add cold mixture to egg whites and gently combine or fold together
  14.  Serve with a sprinkle of nutmeg on top

Economy Ice Cream

Ingredients
2 eggs
6 tbsp sugar
4 tbsp white corn syrup
1 cup top milk
1 cup light cream
1 tsp. Vanilla

Instructions
1. Beat egg yolks, sugar and corn syrup until thick and lemon colored.
2. Add milk, cream, flavoring.
3. Pour into refrigerator tray.
4. Freeze until firm.
5. Remove to chilled bowl.
6. Add unbeaten egg whites and beat until fluffy.
7. Return to freezing compartment for 20-25 minutes or until frozen.

OR

1 C cream
2 TBL sugar
1/2 tsp vanilla

Put into a small zip lock bag
Fill a large zip lock bag 1/2 way with ice
Add 1/2 C salt to the ice
Put small bag into the larger one
Shake it around for about ten minutes

Special Steps

Variations Peanut Brittle Ice Cream – substitute 1 cup crushed peanut brittle for sugar.
Add 1 tsp vanilla.

Strawberry Ice Cream – Substitute 1 cup finely sieved strawberries for 1 cup milk. Add ¼ cup sugar.

Coffee Ice Cream – dissolve 1 tbsp instant coffee in 1 tsp boiling water. Add to milk in basic recipe.

Easy Yogurt Ice Cream

Ingredients
2 CU yogurt
1/2 CU fresh fruit (diced)
2 eggs (separated)
2 TBL sugar
1 tsp. Vanilla

Instructions
1. Separate egg yolks and whites. Set whites aside.
2. Beat egg yolks, sugar and sugar until thick and lemon colored.
2. Add yogurt and mix well
3. Pour into large plastic bowl
4. Freeze 30 minutes
5. Stir every 10-15 minutes for 1 more hour
6. Beat egg whites and beat until fluffy.
7. Mix egg whites into frozen yogurt
8. Stir every 10-15 minutes for another 1/2 hour
9. Fold in fresh fruit.
10. Continue stiring every 10-15 minutes until firm
11. Serve in chilled bowl.

Easy Strawberry Jam

Ingredients
2 CU strawberries (chopped small)
2 CU sugar
1 TBL lemon juice
1 tsp butter
1 tsp pectin

Instructions
1. Crush/chop strawberries
2. Put in sauce pan with sugar
3. Stir until sugar is dissolved
4. Add 1 tsp butter
5. Increase heat to 220-222 degrees (rolling boil)
6. Skim off foam with metal spoon
7. Stir constantly for 5 minutes
8. Pour into canning jar

Easy Red Beans and Rice

Ingredients
1 pound smoked sausage, thinly sliced
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, minced
1 tablespoon vegetable oil
3 (15-ounce) cans red beans, rinsed and drained
1 (16-ounce) can tomato paste
1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped
1 1/2 cups water
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon hot sauce
1 bay leaf
Hot cooked rice

Instructions
Sauté first 4 ingredients in hot oil in a Dutch oven over medium-high heat 8 minutes or until vegetables are tender. Add beans and next 7 ingredients.

Bring to a boil; cover, reduce heat, and simmer 20 minutes. Discard bay leaf. Serve over rice. To reheat, microwave at MEDIUM (50% power) 3 to 5 minutes or until thoroughly heated. Yield: 8 servings.

Grandma’s Vegetable Dip

INGREDIENTS

  • Slice zucchini medallions
  • Slice red bell iinto rings
  • Mash 5 cloves of garlic
  • 8 oz cream cheese
    –
  • Paprika to taste

STEP BY STEP

  1. Preheat oven to 400º
  2. Toss sliced veggies in EVOO
  3. Sprinkle with salt
  4. Bake 45 minutes – Stir halfway
  5. Pulse in food processor
  6. Add 8 oz cream cheese
  7. Pulse just to chop
  8. Spread on soft bread or pita chips

* Any kind of greens will work for this. Spinach will be more traditional. I used Collar Greens this particular time.

This is listed under Appetizers, but I added three hot wings (heated in the microwave) and this became dinner.

Pasta by Chef John Besh

1 pound semolina flour . About 3 cups
Five large eggs, 6 med or 7 small
Salt
EVOO

Mix into ball

Use AP to work into non sticky tight ball
Fold, press, repeat
Eventually cut into fist-sized balls and flatten
Roll through, fold flatten, sprinkle flour, repeat about ten times
Turn dial down, fold, roll, repeat
Turn dial back to one, shape pasta, roll, repeat
Turn dial down, fold, roll, repeat
Fold into thirds and roll with flat edge to outsides
Repeat if necessary.

Put through cutter.

Toss in flour to prevent sticking
Freeze in nests
After frozen, seal in vaccuum bags

Boil in large pot of salted water about three minutes.

Easy Home-made Stuffing

4 TBL butter
1 small bell pepper (julienne strips)
1 med onion (sliced thin)
1 celery stalk (sliced thin)
3 bay leaves
1 TBL garlic
1/4 CU parsley
1 CU broth or stock
salt, pepper and cayenne to taste
—–
4 CU bread crumbs
1/4 CU chopped black olives
1/4 CU grated cheese
2 TBL scallions (thin slices)

1. Over VERY low heat, melt butter in skillet
2. Cook onion for 5 minutes or until transluscent, not browned
3. Add bell pepper and celery and cook additional 5 minutes
4. Add garlic and cook additional 5 minutes
5. Add all other ingredients (down to the line) and simmer 20 minutes
6. Add 4 cups bread crumbs and toss until all bread is wet
7. Fold in black olives, scallions, and cheese
> If too dry add 1 TBL water, if too wet add 1 TBL corn meal until moist
——-
8. Place in greased casserole dish and bake 45 minutes
OR
8. Roll in meat panard, roll and tie; then bake 45 minutes.

Try with prepared or cooked mushrooms
Original recipe calls for 1 CU oysters (drained)

Potluck Bean Dip

1 can refried beans
1 CU salsa (mild or hot… personal preference)
1/2 CU grated Monterey Jack cheese
1/2 CU grated Cheddar cheese

OTHER OPTIONAL INGREDIENTS
Guacamole
Sour Cream
Black Olives
Jalapeno pepper slices

Decide if you want to create individual appetizers or one large “pot luck” style appetizer.

1. Mix two cheeses in one large mixing bowl and set aside
2. Spread refried beans on the bottom of the bowl(s)
3. Spread salsa over beans
4. Spread cheese over salsa
5. Sprinkle other optional ingredients on top of cheese

Serve with taco chips

For extra special chips, spread them on a baking sheet and bake for 10 minutes at 300 degrees

Duro Wat

2 chicken breasts
1 CU chopped onion
2 TBS minced garlic
2 TBS lime juice
1 TBS grated ginger
½ tsp cardamom
½ tsp nutmeg
½ CU spiced butter
½ CU white wine
½ CU chili powder
1 TBS paprika

Instructions
1. Marinate chicken (or other meat) for 1-3 hours in lime juice
2. Cook onions in 2 TBS spiced butter over low heat – do not brown
3. Add remaining butter to pot with everything except meat
4. Bring to a simmer, then add meat
5. Cook covered for 30-40 minutes
6. Add water/wine as necessary to keep very wet

Special Steps
Variations Traditionally, you should add one hard boiled egg for each guest during the last five minutes of cooking.

Serve with Injera – Ethiopian Flat Bread

Fresh Tomato Lasagna

SAUCE:

  • 2 CU chopped onion (about 2)
  • 3 garlic cloves, minced
  • 3 cups chopped seeded peeled tomato
  • 1/2 cup chopped fresh parsley
  • 1 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon black pepper
  • 1 (6-ounce) cans Italian-style tomato paste

FILLING:

  • 1 CU reduced-fat firm tofu, drained
  • 1 CU fat-free ricotta cheese
  • 1/4 teaspoon dried basil

Remaining ingredients:
6 cooked lasagna noodles
1 CU (4 ounces) shredded sharp provolone cheese
1/4 CU (1 ounce) grated fresh Romano or Parmesan cheese

Instructions

  1. To prepare sauce, heat a Dutch oven over medium-high heat until hot.
  2. Add the onion and garlic; cover and cook 5 minutes, stirring occasionally.
  3. Add the tomato and next 7 ingredients (tomato through tomato paste).
  4. Bring to a boil; cover, reduce heat, and simmer 45 minutes, stirring occasionally.
  5. Preheat oven to 350F. To prepare filling, combine basil, ricotta, and tofu in a bowl; mash ricotta mixture with a potato masher.
  6. Spread 2 cups sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 cup filling, 1/2 cup provolone cheese, 2 tablespoons Romano, and 1 1/2 cups sauce.
  7. Repeat layers twice, ending with noodles. Spread remaining sauce over noodles.
  8. Sprinkle with 1/2 cup provolone cheese and 2 tablespoons Romano. Bake at 350F for 45 minutes. Let stand 10 minutes before serving.
  9. Yield: 4 servings.

Roberto’s Flour Tortillas – Use for Burritos

INGREDIENTS

  • 3 CU flour (optional – substitute 1/2 CU wheat flour)
  • 1/2 CU Crisco
  • 1 CU hot water
  • 1 tsp salt
  • 1 tsp garlic or onion powder (Optional)

STEP BY STEP

  1. Pulse all dry ingredients in a food processor
  2. Cut Crisco into flour mixture and pulse
  3. With processor running, add 1/2 C water all at once, then drizzle in more water until the dough comes together.
  4. Knead and mix adding additional water if necessary to make “play dough” consistency.  You “shouldn’t” need this step.
  5. Pinch off balls about the size of a tennis ball
  6. Cover with damp towel, and let stand 15 minutes to let moisture spread throughout ball
  7. Meanwhile, cut out squares of waxed paper to prevent sticking of flattened tortillas after stacked.
  8. Spread dough out into flat round circles on lightly floured surface
  9. Roll flat turning 90º each time
  10. Cook on non-greased cast iron griddle at 350 degrees, 30 seconds on each side
  11. Wrap in plastic, and store in the fridge for up to four days.

Special Steps
Variations Amounts for just two tortillas:

  • 3/4 CU flour
  • 2 TBL Crisco
  • scant salt
  • 1/4 warm water

Tips: Fish from Alton Brown

1. Lube your fish up then rub with salt and pepper inside and out
2. Wrap VERY tightly in foil and cook at 500 degrees for 30 minutes or (better yet) internal temperature of 120 degrees, but DON’T OVERCOOK
3. Plate on top of bed of fresh parsley and dill, and garnish with lemon slices

Try to hide your fish, layering the ingredients like this:

Parsley
Dill
Onion
Lemon
Fish
Lemon
Onion
Dill
Parsley

 

Five-Spice Powder

1 tsp cinnamon
1 tsp cloves
1 tsp fennel seed
1 tsp star anise
1 tsp Szechuan peppercorns (berries of an Ash tree)

1. Grind all ingredients very fine
2. Use as a rub for any meat, or in BBQ sauce

You can find this in most Asian markets.

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