Recipes

Red Jacket Butternut Squash Bisque

from The Red Jacket Beach resort
2 lbs butternut squash, peeled, seeded, 1" dice
1 medium white onion, medium dice
0.5 lb butter
1 cup brown sugar

Sweet onions in butter over medium heat for 5 minutes
Add squash, sugar, and water almost to cover, high heat
Simmer until very tender
Strain solids and reserve liquids

In a food processor or blender puree solids. Adjust with cooking liquids as needed to keep moving. Don't thin out too much, we will be adding cream.
Season puree with salt, black pepper, white pepper, nutmeg, and cinnamon.
Finish with light cream or half and half.

Red Jacket Corn Chowder

from The Red Jacket Beach Resort
8 ears of corn, boiled and cut off the cob
1 red pepper, small dice
2 stalk celery, small dice
1 medium white onion, small dice
0.5 lb butter

Sweat above low-medium heat until vegetables are tender
0.5 cup flour
Add and stir in, cook 5 minutes

1 qt. light cream
Blend with whisk to a simmer. Adjust consistency with more cream or water.

3 Idaho potatoes peeled and diced
Cook until just tender. Season with salt and white pepper.

Taco Salad

by Diane Hays, my good friend and former employee
1lb ground beef
1 head iceberg lettuce, chopped
2 tomatoes, diced
1 green pepper, diced
1 large red onion, diced
1 large bag of Doritos, crushed in the bag (I use Ranch flavor)
1 large bag of shredded Mexican or Cheddar cheese
1 bottle of Catalina salad dressing

Scramble beef and let cool.

In a large bowl combine:
Chopped lettuce, diced tomatoes, green peppers, red onions, and cheese and mix together. Add beef and crushed Doritos. Blend well. When ready to serve, pour the bottle of Catalina dressing onto salad and mix together.

Summer Pasta Salad

by Helen Weinman
I make this often and different almost every time, depending on what I have on hand, but generally you will need:
1 lb pasta (any shape will do),
1 yellow squash,
1 zucchini,
1/2 red onion,
package of mushrooms (then sometimes I add snow peas, or baby ears of corn, or just corn kernels, sometimes string beans cut up, sometimes pine nuts, toasted).
Generally I add in some fresh herbs, maybe basil or cilantro, chopped fine.

Cook pasta al dente (with salted water). Drain and add the veggies raw and cut up into bite size chunks. Season with salt and pepper. Usually I use olive oil and vinegar (red wine) and dry mustard. This can be made the day before serving but don't add the salad dressing until an hour or two before serving.

Pecan Squares

by Susan Gingras.
My friend and good customer, Susan, reminds me that we have not posted a new recipe in some time so she sent me the following assuring me that her Mom always wants these cookies for a special occasion. They are great!
2 cups flour
2/3 cup powdered sugar
¾ cup butter
½ cup firmly packed brown sugar
½ cup honey
2/3 cup butter
3 tablespoons whipping cream
3½ cups coarsely chopped pecans

Sift together 2 cups flour and 2/3 cup powdered sugar.
Cut in ¾ cup softened butter using a pastry blender or fork until mixture resembles coarse meal.
Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13x9 baking dish.
Bake at 350 degrees for 20 minutes or until edges are lightly browned. Cool.
Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a saucepan over medium high heat. Stir in pecans and pour hot filling into prepared crust.
Bake at 350 degrees for 25-30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.

Hel-Linnie's Cake

The original pound cape recipe (without the nuts) was given to me by Liz Hiatt, who's mother, Linnie, bakes for anyone who is hurting or celebrating in any way in the small town in Virginia where they live. Liz made my Mom the cake a few years ago and we were smitten—truly delicious. I added the nuts! It is our favorite cake (and we love cake). Ingredients: 2 sticks butter, ½ cup Crisco, 3 cups sugar, 6 eggs, 3 cups flour (sifted), 1/2 tsp baking powder, ½ tsp salt, 1 cup milk, 1/2 tsp each almond extract and coconut extract, 1 tsp vanilla, 2 1/2 cups chopped walnuts Preheat oven 350o Directions:

Cream together butter, shortening and sugar until fluffy
Add eggs, one at a time, beating well after each addition.
Add flour and milk alternately
Add flavorings and nuts
Beat 5 minutes
Pour into greased and floured tube pan
Bake until at 350o 1 hour 15 minutes or until done. Leave in pan 15 minutes before removing.

Italian Spinach Pie

by Helen Weinman
One of our favorite vegetables dishes, can also be used as a main meal with a salad. You'll come back for seconds! (serves 8) Ingredients: ½ cup chopped onion (sautéed with cooking spray until translucent), 2 packages frozen chopped spinach (cooked and well drained), 1 cup Ricotta (skim), 1 16 oz can artichoke hearts (drained and quartered), 2 egg whites (well beaten), ¼ cup milk,

Combine all above ingredients in bowl and mix well.
Combine 1 can (8oz) tomato sauce or chopped tomatoes with ½ tsp oregano and ½ tsp basil. Spoon over top of spinach mixture.

Bake 350˚ for 15 minutes uncovered. Top with mozzarella and bake additional 5-10 minutes until cheese is melted. Can be made a day in advance.

Cocktail Blintzes

by Helen Weinman
One of our family favorites, my sister-in-law, Serena, gave me this recipe when I started to entertain (many years ago). I made this for a Christmas party last month and it got rave reviews! (serves 15) Ingredients: 1 lb cream cheese, 2 egg yolks, ½ cup sugar, 2 thin sliced white breads with crusts removed, 2 ½ sticks butter or margarine, melted, Sugar and cinnamon to taste, Sour cream for serving

Cream together cream cheese, egg yolks and sugar
Roll bread with rolling pin until very thin.
Spread 1 tbsp filling on each slice of bread and roll lengthwise (like a jellyroll)
Add sugar and cinnamon to taste to butter and roll bread in butter
Refrigerate for a few minutes
Cut into 1" pieces (you can freeze now)
Bake until brown at 350o

Serve warm with sour cream

Linda's Shrimp

(fattening but worth it)

Large or Jumbo Sgrimp (peeled and deveined)

For each pound of shrimp mix the following:
1 stick butter
2 tsp. oregano
4 cloves garlic (large)
Shake of Worcester sauce and shake of hot sauce
Sprinkle of basil
Tsp. of lemon
Mix all ingredients (except shrimp) together and refrigerate overnight.

Take shrimp (peeled and deveined) and dip in egg and milk wash then in flour (do this twice with each shrimp).
Then fry fast in olive oil - just until lightly brown & drain on paper towels.
Put shrimp in baking dish. Spoon butter mixture over shrimp and add sprinkle of sherry, lemon slices and sprinkle of paprika.

Bake in 350 degree oven and stir as butter melts. It is done when hot and all butter is liquid - approx 20 minutes.

Tiramisu

This recipe is from "Cooking Light" and is unbelievably good and low cal. Linda Seymour made this for our potluck, end of the year party a few weeks ago so I can personally vouch for this recipe (and my favorite dessert).

INGREDIENTS:
2/3 cup sifted powdered sugar
1 (8-ounce) tub reduced-fat cream cheese
1-1/2 cups frozen reduced-calorie whipped topping, thawed and divided
1/2 cup sugar
1/4 cup water
3 egg whites
1/2 cup hot water
1 tablespoon sugar
1 tablespoon instant espresso granules
2 tablespoons Kahlua or other coffee-flavored liqueur
20 ladyfingers
1/2 teaspoon unsweetened cocoa

INSTRUCTIONS: Prep Time: 2 hours, 45 minutes Combine powdered sugar and cream cheese in a bowl; beat at high speed of a mixer until well-blended. Gently fold 1 cup whipped topping into cheese mixture.

Combine 1/2 cup sugar, 1/4 cup water, and egg whites in the top of a double boiler; place over simmering water. Beat at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture; set aside.

Combine 1/2 cup hot water, 1 tablespoon sugar, espresso, and ahlua; stir well. Split ladyfingers in half lengthwise. Arrange 20 ladyfinger halves, cut sides up, in the bottom of an 8-inch square baking dish. Drizzle half of espresso mixture over ladyfinger halves. Spread half of cheese mixture over ladyfinger halves; repeat procedure with the remaining ladyfinger halves, espresso mixture, and cheese mixture. Spread 1/2 cup whipped topping evenly over cheese mixture; sprinkle with cocoa.

Place 1 toothpick in each corner and in center of Tiramisu to prevent plastic wrap from sticking to whipped topping; cover with plastic wrap. Chill 2 hours.

YIELD:
8 servings (serving size: 1 [4 x 2-inch] piece) Calories: 226/serving

Corn Bread

(this recipe is from my friend Barbara Isenburg)

2 eggs, whipped
1 can Del Monte "Fiesta"
1 can creamed corn (14.5 oz)
1 pkg Jiffy Corn Bread Mix
1 pint (8 oz) sour cream
2 cups grated Monterey Jack cheese
dash pepper, paprika

Directions: Set oven to 375o F. Whip eggs and pour in both cans of corn. Add Jiffy mix and cheese. Pour mixture into greased 9x13 in pan. Drop sour cream in by tablespoons and marble as if making cake. Bake 40 min to 1 hour. Dust with paprika.

Lo's Ladyfinger Cake

(this is Gram Lucy’s recipe)
Ingredients: 1 spring form cake pan, 2 pkgs ladyfingers, 1 large can sliced yellow cling peaches with syrup (drained, save liquid), 1 pint whipping cream, 1 small cream cheese (softened), ½ cup sugar, 1 tsp vanilla, 1 package unflavored gelatin.

Spray pan with non-stick cooking spray. Line the pan around the edge with ladyfingers. Place a few on the bottom of the pan.
Slice peaches in small pieces. Add a few to the bottom of the pan on the ladyfingers. Add a little syrup to soak.
Mix cream cheese & sugar in small bowl. Set aside.
Whip the whipping cream and gelatin. Add vanilla. Blend cream cheese mixture with whipping cream gently. Add a little of the whipped cream mixture to the peaches.
Start layering with cream mixture, then ladyfingers, then peaches, repeat layering to the top of the pan. Ending with whipped cream. Garnish with the peaches.

Refrigerate overnight. When ready to serve gently remove spring form. Enjoy. May use strawberries in place of peaches.

Jami's Sensational Chocolate Chip Cookies

Ingredients: 1 cup butter, 1 cup sugar, 1 cup brown sugar, 2 eggs, 1 tsp vanilla, 2 cups flour, 2 1/2 cups oatmeal, 1 tsp baking soda, 1 tsp baking powder, 12 oz chocolate chips, 1 1/2 cups nuts (optional), 1 cup raisins (optional) (NOTE: never use raisins if making anything for Helen)

Cream butter & sugar. Add eggs, one at a time, add vanilla. Mix flour, oatmeal, baking powder and baking soda in a separate bowl. Add to sugar/butter mixture. Work in chocolate chips, nuts, raisins, etc. Drop by rounded teaspoons onto cookie sheet. Bake @375o 11-15 minutes. Makes approximately 3 1/2 dozen cookies.

Helen's Minestrone Soup

(serves 14-20)

Ingredients: 32 oz chicken stock, 32 oz pureed tomatoes (Pomi), 1 can drained cannellini beans, 1 can drained red kidney beans, 1 cup dried barley, 4 cups chopped vegetables (zucchini, carrots, summer squash, green beans, peas or whatever is in your refrigerator or freezer), 2 chopped onions, 6 stalks celery chopped, 2 tbsp dried parsley, 3 tsp salt, 1 tsp pepper, 2 tsp oregano, 2 tsp dried red pepper flakes, 1 tsp thyme, 1 tsp cumin, 3 tsp hot curry paste.

Put everything in a large soup pot and simmer covered for 3 hours. Correct seasonings and serve with grated parmesan cheese.

Eggplant Napoleon

(6 servings)
If you are on Weight Watchers this is 4 points per serving

2 large eggplants (sliced into ½” round slices), 3 large Portobello mushrooms (sliced into ¼” slices), 3 large tomatoes (sliced into ¼” slices), 6 tablespoons mascarpone cheese, 3 tablespoons pine nuts, 24 basil leaves or 6 tsps pesto (pesto adds 1 point per serving).

Spray baking sheets with Pam. Place eggplant, mushrooms and tomatoes on baking sheets. Sprinkle with Salt, pepper, and garlic powder. Grill both sides of vegetables until just brown, but not soggy. Cool.

1st layer: eggplant, basil, tomato
2nd layer: eggplant, 1 tbsp mascarpone dipped into ½ tbsp pine nuts, basil, mushroom, then
3rd layer: eggplant, basil, top with tomato.

If you’ve used pesto you’re done. If not, drizzle 1 tsp good olive oil (I use basil/garlic homemade oil) over the top. Decorate with extra Portobello mushrooms. Serve at room temperature.

I made this up when dieting on a no-carbohydrate diet! It's delicious. Wait until the summer when the tomatoes are really good.

Antipasto Squares

(given to me by my friend Linda Seymour--altered slightly for my convenience)

1 Lg jar Sweet Roasted Peppers (15 oz), 2 pkgs Crescent Rolls (Pillsbury), 3 eggs, 3 tbsp grated cheese, Pepper to taste, ¼ lb each (thin sliced): Genoa salami, provolone cheese, boiled ham, Swiss cheese, and pepperoni.

In 13 x 9 pan place one package of rolls on bottom. Then layer meat and cheese in order starting with salami. Drain roasted peppers and put on top. Mix eggs, grated cheese and pepper and pour most of the mixture over the peppers. Then cover with other package of rolls and brush the rest of the egg mixture on top. Cover with tin foil and bake at 325 for 25 minutes. Uncover and bake another 10-15 minutes until brown. Let cool and cut into squares. Serve warm (or room temperature).