Wilma's Coleslaw

 When asked for her recipe, Wilma said: There is no recipe, you just put it together.

Bags of shredded cabbage do not work. You must thinly slice fresh cabbage. That is half of a small head of cabbage in. the photo - 3-4 cups. 4-5 scallions sliced and I like to halve them lengthwise before slicing then so that they are smaller than just sliced discs and disappear into the slaw.

You must bruise the cabbage. I pound it with a meat pounder. If you do not have one you can substitute with something heavy with a flat bottom like a big round bottle of something or a can of something. Some people bruise their cabbage by squeezing it by hand really hard.  I prefer pounding. You can put the cabbage in a bowl to pound it. I like having it the way it is in the photo because it gives me a good feel for how much salt and pepper - it's the amount you would use if you were seasoning something on a plate. 

Seasoning is a matter of taste. So is the dressing. 

The dressing is just sugar, vinegar and Hellman's. Stir the sugar and vinegar together until the sugar dissolves which takes longer than you would prefer - but eventually it does dissolve. For the amount shown in the photos I added a 1/2 c. of Hellmans. 

Sugar is not quite dissolved. Keep stirring.

Any vinegar will work. Rice vinegar is nice and mild if you keep it on hand. Taste the dressing and if it is too acidic - just add more sugar. It's OK to add sugar after the salad is mixed - without dissolving the sugar. If you have powdered sugar on hand, it works well to adjust after the salad is mixed.

Stir in the Hellman's until it is smooth. If you have a lemon - a tablespoon of fresh lemon is nice, but not essential. If you have heavy cream on hand - it's a welcome addition - a tablespoon or two. Grated carrots are fine to add, if you like a little color. The only other addition to even consider is dill. But, the basic recipe is just fine.

It's nice to let it sit in the fridge for an hour or two before serving...  but that's not essential. If it does sit for a while, taste it before serving. It might need a little more salt. 

Siggi recipes

 

SMOOTHIE

6-8 oz Siggi

1/2 c blueberries (frozen)

1 frozen banana

1 c coconut water

DIP

8 oz Siggi

3 T fresh dill, chopped or 1 tsp dried

1 clove crushed garlic

1/2 a lemon, juiced

Salt and pepper

Chill for 4-8 hours before serving

AVOCADO EGG SANDWICH

1/2 an avocado

2 hardboiled eggs

2 T Siggi

2 slices bread

Greens

Salt and pepper

Black Magic Cake from Cuisinart pamphlet

The very fast and easy chocolate cake that everyone likes.

Preheat to 350°

2 cups sugar

1 3/4 cups AP flour

3/4 cup Hershey cocoa

2 tsp soda

1 tsp baking powder

1 tsp salt

Process in Cuisinart for 10 sec with metal blade

Mix together:

2 eggs

1 cup buttermilk or sour cream

1 cup strong black coffee (or instant espresso)

1/2 cup vegetable oil

1 tsp vanilla

Pour into Cuisinart while it is running and process 10 seconds.

Scrape down and process another 10 seconds

Pour into greased and floured pans

2 - 9-in pans - Bake 35-40 min

9x13 pan - Bake 40-45 min

Frosting

Process for 10 seconds - a 3/4 stick of butter that is at room temp

Add 3/4 cup cocoa

2 2/3 cup powdered sugar

1/2 tsp vanilla

Process until smooth

Granola

 Heat oven to 300°

The recipe says to dissolve the brown sugar, maple syrup and olive oil until the sugar has melted - but, I have just tossed everything together without doing that step and it works. It clumps better if you do this step - but I see no difference in flavor.

1/3 cup light brown sugar

1/4 cup maple syrup 

1/3 cup extra virgin olive oil

Fold the above into the mixture of:

2 3/4 cups rolled oats (I use 3 cups)

1 cup shelled pistachios

1 cup unsweetened coconut chips

1/3 cup pumpkin seeds

1 tablespoon kosher salt - this seems like a lot of salt - and you can taste it - but it balances with the sweetness. I've made the recipe with less - and it's fine with less - just depends on how much you like salty foods.

Bake on a parchment lined baking sheet - or on a silicone baking mat - for 35-40 minutes.

The recipe says to stir it a couple times while baking - but, it turns out fine if you do not stir it. I think it clumps better if you do not stir it.

Bake until it is dry and light golden. It will not be hard and crispy until it cools. It will smell delicious when it's done. I have over cooked it, waiting for it to be *dry* - and it was still ok - but it's better when it's just golden. The sugar gives it a shine - that looks wet - so go by smell.

The recipe calls for 3/4 cup dried cherries - to be mixed in after the granola has cooled and you are putting it into an airtight container - which I have done. Dried cranberries would be fine - or raisins. I do not miss the dried fruit if I don't add it.

Cuisinart booklet cake recipes

These are all from a booklet that came with the first Cuisinart I bought in 1978-79. They are all very good and very easy to make.

 

Chili - from the Preppy Kitchen

 I finally got around to finding a recipe that is easy - and I was pleased with the results. I bought the ground beef at Gateway and I think that made a difference.

Chili

https://preppykitchen.com/chili-recipe/

Jean's comments are in blue

2 tablespoons olive oil

1 large onion chopped (280g)

1 bell pepper green or red, chopped (140g)

4 garlic cloves minced

1 pound ground beef (450g)

1 tablespoon tomato paste

3 tablespoons chili powder

1 tablespoon ground cumin

1½ teaspoons dried oregano

1 teaspoon salt

¼ teaspoon cayenne pepper

½ teaspoon ground black pepper

1 (14.5-ounce/411g) can diced tomatoes - fire roasted, Muir brand

1 (8-ounce/226g) can tomato sauce

1 (16-ounce/454g) can red kidney beans rinsed and drained

1 (16-ounce/454g) can pinto beans rinsed and drained

2 cups beef broth (480mL) - I used Better Than Bouillon + water

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

To serve:

Lemon juice

Shredded cheese

Sour cream

Tortilla or corn chips

Sliced green onions

• Heat the oil in a large Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until slightly softened, about 5 minutes. Add the garlic and cook for 1 more minute.
• Add the ground beef and cook for about 5 minutes, breaking into small pieces with a wooden spoon until no longer pink.
• Reduce the heat to medium. Add the tomato paste and cook for 1 minute. Add the chili powder, cumin, oregano, salt, cayenne, and black pepper. Cook for 1 minute, stirring frequently, until the spices are aromatic.
• Stir in the diced tomatoes, tomato sauce, kidney and pinto beans, soy sauce, Worcestershire sauce, and beef broth. Scrape the bottom of the Dutch oven to loosen any browned bits and bring to a simmer.
• Reduce the heat to medium-low, and simmer, uncovered, until the chili thickens, 25 to 30 minutes. Season with more salt and pepper to taste. Add a generous squeeze of fresh lemon juice to each serving. Top with shredded cheese, sour cream, tortilla crisps, and sliced green onions, if you like.
• It's always better the day after. It might need some water added when reheating.

• OPTIONS:
  
  For additional savory notes and added warm spice, add up to 1 tablespoon of unsweetened cocoa powder and/or 1 teaspoon of ground cinnamon.
• To enhance the meatiness of the chili, add up to 1 tablespoon of soy sauce or Worcestershire sauce. I added 2 T of both.
• If you like spicy chili, try using Rotel tomatoes with green chilis in place of plain diced tomatoes. Or add a diced jalapeño to the mix with the onions and bell peppers.
• Mix and match your beans depending on what you have. I’ve made this recipe with all varieties, including black beans and white beans—it’s always a hit! My only recommendation is you skip pre-seasoned “chili beans,” which can be overly salty or overly sweet.
• Make a vegetarian chili be skipping the ground beef altogether and adding two more cans of beans, or using a plant-based substitute.
• Swap the ground beef for another protein like ground turkey, ground chicken, or ground pork.
• Swap your regular chili powder for all or in combination with ancho chili powder or chipotle chili powder.

Lemon meringue pie

Separate 3 eggs

In med saucepan combine

1 cup sugar

3 T AP flour

3 T corn starch

dash salt

Gradually add 1 1/2 c water

Cook and stir over medium-high heat until thick and bubbly - cook/stir 2 min more

Set aside to cool

Beat egg yolks slightly, temper by adding the hot filling

Boil gently while stirring for 2 minutes

Add

2 T butter

1-2 tsp finely shredded lemon peel

1/3 c fresh lemon juice

Pour into baked pie shell, top with meringue, bake 350° 12-15 min - til meringue is golden

Store in fridge

Meringue

Bring 3 egg whites to room temp - combine with

1/2 tsp vanilla

1/4 tsp cream of tartar

Beat on medium until soft peaks form

Gradually add 6 Tbsp sugar - 1 Tbsp at a time

Beat 4 minutes - until peaks are stiff and glossy and sugar has dissolved

Spread on filling, seal to edge of pastry

***

4 egg whites

1 tsp vanilla

1/2 tsp cream of tartar

1/2 c sugar

Apple Bread (Apple Loaf)

 Grease a loaf pan - line with parchment paper on bottom and two sides - need a fairly large loaf pan - or two smaller ones.

1 cup sugar

1/2. cup margarine (or butter?)

Cream above and then add 2 eggs - beat until fluffy

Sift together:

3 cups flour

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

Peel and grate 3 cups apples

Mix apple and flour mixture together - with 1/2 chopped walnuts

Stir into sugar/butter/egg mixture - just until blended.

Bake 350 for 60-70 minutes (less if you use 2 small pans)

Use Granny Smith, Braeburn, Honeycrisp, Pink Lady, McIntosh

Turkey Tetrazinni

 This is the first recipe I found. I have tried some easier recipes but this is still my favorite. It makes two 8" x 12" pans which is fine if you have that much turkey - but it is a lot. You can freeze it before baking - if you make the full recipe - which is a good option. Below is the recipe, halved.

LINK to the original recipe  which is from McCall's Cooking School. It includes the instructions for how to freeze before baking - and then how to bake from frozen.

HALF RECIPE - one 8" x 12" pan - makes 6 generous portions ( 8 portions - if there were side dishes)

Make a white sauce with

6 tablespoons butter and 6 tablespoons flour

1 1/2 tsp salt

1/16  tsp nutmeg

2 cups milk and 1 cup broth (chicken or turkey

After boiling the sauce gently for 2 minutes

whisk together 2 egg yolks and 1/2 cup heavy cream

Temper the egg mixture, return to the sauce pan and bring up to heat, but not boiling

Stir in 1/4 c dry sherry

While you are working on the sauce, boil 1/2 lb spaghetti in salted water until al dente.

Drain 1 can of mushroom pieces (or saute fresh mushrooms) OPTIONAL - saute some onion, celergy and a little garlic. It's not in the original recipe - but - it's a very nice addition - mince everything so that the flavors are in the white sauce - but it's not chunky.

Combine 3-4 cups turkey with mushrooms, cooked spaghetti, and 2 cups (or a little more) sauce.

Pour into a greased casserole - and top with 4 oz or 1 cup grated sharp cheddar cheese. Add Parmesan if you with, not in original recipe.

Preheat over to 350 to bake. Bake, covered, for 45 minutes - or until bubbly - let it rest before serving.

Reheat the leftover sauce to serve over the top of each serving.

Lemon Buttermilk Pie & Pecan version

This recipe came from my pen pal Jackie. She recommends rubbing the lemon zest into the sugar and I agree - otherwise the zest can clump. She also said that she prefers it with regular lemons - so that's what I used and I would not bother with Meyer lemons.

The instructions suggest that you just dump everything in one bowl - and mix - which probably works, but most recipes with eggs and milk will recommend slightly beating the eggs to break up the yolks and white and then stirring in the milk - so that's what I do - in a smaller bowl - which makes it a two-bowl recipe - but that's not bad.

You can go to the link at the end for the full recipe - or here are the ingredients - with abbreviated instructions.

Prior to making the pie - put 4 eggs and 1 c buttermilk out to come to room temp. It takes an hour - or 2 hours is better. 

Preheat over to 350°

Prep: Start by zesting a couple lemons to get 1 T zest and then squeeze to get 3 T juice. Then melt 1 stick of better. Get your pie crust ready.

Assembly:

In a large bowl rub 1 Tablespoon lemon zest into 1 1/2 cups granulated sugar and set aside.

In a smaller bowl - slightly beat (with a whisk) 4 eggs (at room temperature) and 1 cup buttermilk (at room temp) until they are smooth

Add eggs and milk to sugar and lemon zest - and add

1/2 cup (one stick) melted butter

3 Tablespoons cup lemon juice

1 teaspoon vanilla

1/4 tsp kosher salt

Blend with a whisk and then add 1/4 cup flour - and stir until just combined

Pour into an unbaked 9-inch pie shell and bake 60 minutes

***from the link

• Pour the filling into the unbaked pie crust and bake for 60 minutes, until the top is golden brown and crackly. To further assess doneness, jostle the oven rack slightly and look at the filling. The custard should jiggle when moved, but shouldn’t look liquidy or loose in the center.
  

  • Let the pie cool for at least 45 minutes before serving. Note that while the pie cools, it will deflate slightly, and this is normal because of all the eggs in the filling. When cooled, slice and enjoy!
    ***back to meI like it better chilled - but it is fine at room temp. I also like to serve it with a few berries because it is very sweet and the tartness of berries is a nice contrast. I also stuck a skewer in to make sure it was done - rather than relying on the jiggle method. I only use the unroll Pillsbury pie crusts for this kind of pie. Custardy pies always melt into the crust and prevent any possibility of flakiness. It's not worth it to bother with a homemade crust. Just my opinion - 
    
    

Here is an easier version with pecans on top - I have not tried it yet - but I will be adding vanilla.

The recipe suggests you can *make* buttermilk by adding vinegar to whole milk - but, I've read recipes for buttermilk pie that say it has to be actual buttermilk and I know I would not bother trying that substitute. 

https://www.midwestliving.com/recipe/pies/uss-missouri-buttermilk-pie/