Biscuits and Gravy

From the Kitchen of: Jessica Brainard

BISCUITS AND GRAVY

1 pound of sweet Italian Sausage

1 Pack of Country Style Gravy Mix

1 cup of heavy cream

2 dashes of fresh thyme

2 tablespoons of butter

12 buttermilk biscuits

1 tablespoon salt

1 tablespoon of pepper

Remove the sausage from the casing and brown in a skillet. Drain the fat. Bake the biscuits for 10 minutes. Make the gravy according the the pack bring to a simmer. Add the sausage, buttermilk, herbs, butter, and salt and pepper. Cook on a medium heat for 5 minutes and simmer for 5 minutes. Pour the gravy over the biscuits and enjoy for breakfast or dinner.

Indian Style Pizza

INDIAN PIZZA

3 cups of all-purpose flour

1 package active dry yeast

1 tablespoon of salt

1 tablespoon of garlic powder

1 cup of warm water (120 degrees)

2 tablespoons of cooking oil

1 teaspoon of mustard seed

1 teaspoon of Panch Puran (Fenugreek yellow mustard, fennel seeds, cumin)

1 teaspoon of garlic powder

1 teaspoon of salt

1 pinch of saffron

1 Jar of pizza sauce

1 bag of shredded cheese

Toppings of choice: I used fresh basil, garlic, tomato, proscutto, and pineapple and extra cheese.

For the crust in a large mixing bowl combine half of the flour, yeast and salt. Add water and oil. Beat with an electric mixer on a low-speed for 30 seconds scraping the sides of the bowl. Stir in the remaining flour and beat on a high-speed for 3 minutes. Stir in the spices and mix well. Knead the dough into a ball and chill the dough for 20 minutes. Place onto a clean floured surface and roll out. Transfer to a greased pizza pan  or a pizza stone sprinkled with cornmeal and stretch to fit. Perforate the dough with a perforator or use a fork if you don’t have one, this prevents the crust from bubbling. Spread the sauce evenly onto the crust leaving a 1 inch crust all around. Sprinkle the sauce with saffron. Top with cheese and toppings bake at 350 for 15 minutes or until golden brown.

Ominous Flaky Owls

Ominous Flaky Owls

Prep Time: 20 Minutes Start to Finish: 45 minutes

2 cans (8 oz.) refrigerated crescent dinner rolls

Fish-shaped pretzel crackers for the beak 1 each

1 tablespoon sugar

1 tablespoon of ground cinnamon

1 tablespoon of melted butter

Hershey milk chocolate chips for the eyes 2 each

1. Heat the oven to 375, remove dough from the can. Do not unroll. With a serrated knife, cut the roll into 16 slices each can.

2. For each owl, use 2 dough slices. Place the rolls side by side on an ungreased cookie sheet press together pinch the top of the rolls to make the owls horns forming points. For owl’s beak, press 1 fish-shaped cracker, tail end painting toward top of head, into bottom center of dough. Repeat with the remaining dough slices and crackers placing owls 2 inches apart on the cookie sheet.

3. In a small bowl, mix sugar and cinnamon. Brush owls with melted butter, sprinkle with sugar mixture.

4. Bake about 10-12 minutes or until light golden brown. Do not burn. immediately press 2 chocolate chips on each owl for eyes. Carefully move to cooking rack. Cool completely, about 15 minutes before serving. Well chilled dough works best for slicing. About 150 calories each.

Rogue Voodoo Doughnut Bacon Maple Ale Bread

A blend of bacon and maple flavor makes this a perfect bread to serve with a bowl of soup or a salad.

2 1/2 cups all-purpose flour

2 tablespoons sugar

2 1/2 teaspoons baking powder

1 teaspoon dried oregano, crushed

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon dried basil or marjoram, crushed

1 1/2 cups of Rogue Voodoo Doughnut Bacon Maple Ale

1 cup of shredded cheddar cheese

1 tablespoon chopped, seeded fresh jalapeno pepper

1. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside.

2. In a large mixing bowl, stir together the flour, sugar, baking powder, oregano, baking soda, salt and basil or marjoram. Add the beer, cheddar cheese, and jalapeno pepper. Stir just till combined batter should be lumpy.

3. Spoon batter into the prepared pan. Bake in a 375 degrees oven for 35 to 40 minutes or until golden. Cool in pan on wire rack for 10 minutes. Remove from pan. Serve warm, or cool completely on rack. Makes 1 loaf.

Portland Peach Pie

6 Organic Peaches (skinned and sliced)

1 cup of sugar

1 tsp. cinnamon

1 tsp. nutmeg

1/2 cup butter

1 egg white

1/4 cup of flour

2 pie crust 9 inch

Saute the peaches in butter and add the spices simmer for 10 minutes.Add the apples on top of the bottom crust pastry shell along with the flour, sugar, butter and spices. Top with the second pie crust pressing together the edges and making a few slits. Brush the top of the pie crust with the egg white and sprinkle with sugar.Bake at 350 for 1 hour. Cool for 30 minutes. Serve with whipped cream and ice cream.

Oregon Carmel Apple Pie

Oregon Carmel Apple Pie

8 Organic Oregon Apples (skinned and sliced)

1 cup of sugar

1 tsp of cinnamon

1 tsp of nutmeg

8 Carmel candies

1 tablespoon of butter

2 pie crusts

Saute the apples in butter and spices for 10 minutes until the apples are soft but yet still firm. Unroll pastry shell and spoon the apples onto the bottom pie crust. Add sugar, Carmel and a dollop of extra butter on top then add the top crust folding the crust together and make a few slits. Brush the top crust with egg white and sprinkle sugar on top. Bake on 350 for 1 hour. Cool for 30 minutes. Serve with whipped cream and ice cream.

Homemade Raspberry Pie

Homemade Raspberry Pie

Filling:

1 lb of organic fresh Raspberries

1/2 cup of flour

1 cup of sugar

a dash of cinnamon

2 Tablespoons of Land O Lakes all Natural Whipped Butter

2-9 inch pie crusts

1 egg white

1 coat of sugar

Unroll 1 bottom crust on an ungreased glass 9-inch pie pan. Press crust firmly against sides and bottom of the pan. Add the raspberries, flour and sugar mix together and then put 2 dollops of butter and dash of cinnamon on top of the bottom pie crust. Roll out the second top crust and place on top. Using forefingers and thumbs, pinch crust to create a scalloped edge. Cut the slits the way you want I made mine into a flower design. Brush the top crust with the egg white and sprinkle a sugar-coating on top. Bake at 375 degrees for an hour until golden brown. Cool for 30 minutes, serve with chocolate chip ice cream.

Pizza From Scratch

From the Kitchen of: Jessica Brainard

Homemade Pizza Dough

3 cups of all-purpose flour

1 package active dry yeast

1 tablespoon of salt

1 tablespoon of garlic powder

1 cup of warm water (120 degreese)

2 tablespoons of cooking oil

For the crust in a large mixing bowl combine half of the flour, yeast and salt. Add water and oil. Beat with an electric mixer on a low speed for 30 seconds scraping the sides of the bowl. Stir in the remaining flour and beat on a high speed for 3 minutes. Knead the dough into a ball place onto a clean floured surface and roll out. Transfer to a greased pizza pan sprinkled with cornmeal and stretch to fit. Perforate the dough with a perforator or use a fork if you don’t have one, this prevents the crust from bubbling. If you want a more flavor in the crust add some pesto, garlic paste, or chopped herbs to it.

Sauce the pizza crust leaving an inch around the edges. Cover the sauce with a layer of bottom cheese then add the toppings you want spreading them out evenly. Then sprinkle on the top layer of cheese and bake in the oven for 15 minutes at 350 degreese or until the edges of the crust and cheese are golden brown. I like making my own pizza so I can customize it the way I want. The choices of toppings are endless but here are some of my favorites:

Pizza Toppings

• Canadian-style bacon
• Italian sausage
• Ground beef
• Roasted garlic
• Chicken
• Mushrooms
• Green olives
• Bell pepper
• black olives
• bacon crumbled
• onions
• Baby mozzarella
• tomatoes
• pineapple
• fresh sage
• feta

Garnish with parmesan and crushed red pepper.

Friday Barbecue

BEEF Cuts for the barbecue:

Friday Barbecue

Cook all beef at a low to moderate temperatures. broil or roast tender cuts, braise the less tender ones.

Some cuts, as round or flank steak may be tendered by scoring, as flank steak show in color picture below.

Or these steaks and chuck or rump roast may be tendered by marinating.

Beef Marinade

1/2 cup olive oil

1/4 cu chopped onions

1 teaspoon of salt

dash of pepper

1/2 cup of barbecue sauce

2 tablespoons of Worcestershire sauce

2 pounds of lean beef round or chuck cut in 1 inch cubes.

For memorable kabob, give husky cubes of beef this pep-up;

then roast to perfection over a charcoal fire.

 Combine all ingredients except meat, mix well.

Add meat and let marinate for 1-3 hours.

 Skewer meat and roast 6-8 minutes on each side. Makes 6 servings.

Beef Cuts

1. Sirloin Steak
2. Round Steak (needs tendering)
3. Flank Steak (needs tendering)
4. Club Steak
5. T-bone Steak
6. Porterhouse Steak

• After broiling steak, top with mushroom caps browned in butter.
• Mix finely chopped onion and parsley with softened butter; spread over broiled steak; or mix prepared mustard with butter.
• Before broiling, rub steak with a cut clove of garlic, or seasoning salts.
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• Mushroom Steak Topper
• 1/2 pound of mushrooms
• Enriched flour
• 3 tablespoons of butter or margarine
• 1/2 teaspoon of soy sauce
• salt and pepper
• Wash the mushrooms in a small amount of water. Don’t soak or peel. Cut off the tip of the stem. Leave mushrooms whole or slice. Sprinkle lightly with flour. Cook, covered, in butter over low heat till tender, about 8 to 10 minutes, turning occasionally. Add soy sauce an season with salt and pepper to taste. Serve on top of grilled steak.

 

Lamb Cuts

1. Ground Lamb (Broil, pan-broil, pan-fry)

2. Riblets (breast braise, cook in liquid)

3. Square-cut shoulder Roast

4. Shoulder Chops (Broil, pan-broil, pan-fry)

5. Shanks (Braise, cook in liquid)

6. Frenched Leg (Roast

7. Sirloin Chops (Broil, pan-Broil, Pan-fry)

Young, tender lamb is light pink in color with soft, creamy white fat. For the grill, choose lamb steaks or chops (have your meatman cut them extra thick), or ground lamb for patties. For kabob, cut lamb steaks, shoulder, or leg of lamb into hefty cubes. Leg of lamb is just right for spit roasting or your rotisserrie. Shanks need slow braising in a tasty sauce.

Broiled Lamburgers

1 1/2 pounds of ground lamb

1 1/2 teaspoons of salt

1/3 cup of milk

5 bacon strips

Combine lamb, salt, and milk. Shape mixture in five 3/4-inch patties. Circle each with a strip of bacon and anchor ends with a toothpick. Score tops with knife handle. Arrange meat patties on broiler or grill. Broil 12 minutes. Then turn patties. Broil 10 minutes longer or till patties are done. Makes 5 servings.

Barbecued Lamb Shanks

Combine 2 onions, sliced, 1 clove garlic, minced, 1 cup sliced celery, 1 cup catsup, 1 tablespoon Worcestershire sauce, and 1 cup of water. Cover, and simmer the mixture 5 to 10 minutes. Season lamb shanks and brown in hot fat. Add sauce, and cover. Simmer tender, about an hour and thrity minutes. Or bake in slow oven about two hours, or till done.

Start Relaxing for the weekend. Have the big crisp salad all tossed, the bread keeping cozy by the fire, coffe all ready to pour into big mugs. Kabobs cooks in a jiffy-now help your-self, everybody!

Cook it on a SKEWER!

Hefty squares of marinated meat wrapped in bacon. Big boys with big appetites, take note! Cut meat into 1 1/2 to 2-inch cubes. Let the meat marinate in the refrigerator for 1 hour in a Tangy Marinade. Remove meat and wrap each cube with bacon. Thread skewer with meat cubes, small whole onions, cherry tomatoes, whole mushrooms, pineapple, or what-have-you on separate skewers-and use jumbo size of course.Then you can start grilling foods that need the longest cooking first, add the other skewers later. Cook 4 to 5 inches from heat for 15 minutes; turn and cook about 15 minutes longer. Brush with a marinade while cooking. Add the cherry tomatoes for the last few minutes of cooking time.  These old school recipes called for pitted olives, chunks of Frankfurter, sausages, peach halves, a mushroom cap and even a cherry too. Serve corn on the cob and rolls in heatproof  dishes so they can keep warm at the side of the grill. Put relishes on a nearby table, away from the heat.

Tangy Marinade:

Combine 3/4 cups of hot water

1/3 cup of soy sauce

1/4 cup of honey

2 tablespoons of olive oil

2 tablespoons of lemon juice

4 cloves of garlic, minced

1/2 cup Pineapple juice

Hawaiian Meat on a Stick Marinade

1 1/2 pounds of meat  in 1 inch cubes

1 teaspoon of dry mustard

1 teaspoon of chili powder

1/2 teaspoon of ground ginger

1/2 cup of finely chopped onion

1 teaspoon turmeric

1 1/2 teaspoons of salt

1/2 cup of coriander

4 tablespoons of lemon juice,

1 teaspoon of honey

A Hawaiian treat famous in the Islands. Mix the ingredients together in a bowl. Pour the mixture over the meat and let stand for 2 hours. Thread meat on skewers. Broil about 25 minutes, turning often on the grill or rotating skewers.

Friday Barbecue

Grilled Shish-Kababobs on a Skewer

Corn On the Cob

Western Salad Bowl

Garlic Dressing

Hot German Potato Salad

Toasty Cheese Bread

Mom’s Apple Pie

Coffee

Hawaiian Cream BBQ Beef Sticky-Buns

 

From the Kitchen of: Jessica Brainard

Hawaiian Cream BBQ Beef Sticky-Buns 

1-loaf of King’s Hawaiian Bread

1-bag of King’s Hawaiian Rolls

5-oz Jack Daniel’s Shredded Beef

1/2 cup of milk

1-8 ox pkg. of cream cheese

3-stalks of chopped green onion

1-clove of minced garlic

1/2 cup of sour cream

1-Tablespoon of Dijon Mustard

2- Tablespoons of Worcestersire Sauce

Heat the oven to 375 degrees. Cut 1/2 inch slice off the top of the bread. Hollow out loaf leaving a 1-inch shell. Cut the bread removed from the loaf and the top slice into bite size pieces. Place the bread bowl and pieces on a baking sheet. Toast bread pieces for 8 minutes until golden brown. Cool.Saute the onion and garlic. Stir in cream cheese, milk, shredded beef and seasonings in a medium size heavy saucepan. Cook over medium-low heat stirring gently with a wire whisk until the cheese is melted an the mixture is smooth. Stir in remaining ingredients. Heat through, but do not boil. Place warm dip in bread bowl surrounded with toasted bread pieces for dipping.

 

Chinese Beef Marinade

1 teaspoon ground ginger or fresh if available

1 teaspoon of dry mustard

1 teaspoon of dijon mustard

1 tablespoon of sugar

1/2 cup of soy sauce 1/4 cup of olive oil

3 cloves of garlic, minced