Wednesday, November 15, 2006

Holiday Cooking.

This is the time of year we pull out all the favorite , time tested, and generational cooking secrets. I'm no different, I have recipes that go back to my great-grandmothers time.

Sage Hill Farms is working on a very special cookbook, and these are some of the special gifts that will be included.

Happy cooking and eat in moderation, good for the soul and the scales!

~~~Onion Strudel~~~

4 medium red onions, sliced

3 tablespoons butter

2 tablespoons flour

fresh ground black pepper to taste

3/4 cup vegetable broth

1/4 cup white wine

1-1/2 cup buttered plain croutons

1 cup shredded swiss cheese

3 tablespoons grated Parmesan cheese

1 package phyllo pastry

1 cup melted butter

1/4 cup yellow cornmeal

~~~Saute' the onions in 3 tbsp butter until tender. Stir in the flour and pepper, mix in the broth and white wine.

Cook over medium heat until thick and bubbly, stirring constantly. Let stand until cool and stir in the croutons and cheeses.

Place 6 sheets of the phyllo pastry on a work board and cover with a damp cloth to keep it from drying out. Brush the pastry one sheet at a time with melted butter, and sprinkle lightly with cornmeal, stacking after the completion of each sheet.

Spread half the onion mixture to within 1 inch of the edge in the middle third of the pastry. Fold one end over the onion mixture. Roll, as for a jelly roll. Place seam side down on a baking sheet and brush with butter.

Repeat the process with the remaining pastry to make another strudel.

Bake at 350* for 35 to 45 minutes or until golden brown.

Serves 6 to 8 easily.


~~~Crab Bisque~~~

1-1/2 ribs of celery chopped

1 medium onion, chopped

1 large carrot, chopped

1/4 cup vegetable oil

1 pound of fresh or frozen crab meat

1-1/2 teaspoons paprika

3/4 teaspoons sea salt

3/4 teaspoons fresh ground black pepper

1-10oz can-cream of mushroom soup (organic if possible)

1-10oz can of cream of celery (organic)

2 soup cans of half-and-half or evaporated milk

1/2 cup dry white wine

1 tablespoon of butter

1/2 cup chopped fresh parsley

~~~Saute' the celery, onion and carrot in a sucepan until tender.

Stir in the crab meat, papriks, salt and pepper. Simmer for 20 minutes, stirring occasionally.

Add the soups and mix well, pour into a food blender and process until smoothe.

Return to the saucepan and stir in the half-and-half and white wine.

Cook just until heated through. Stir often or it will stick.

Ladel into soup bowls, top with 1/2 tsp butter and a sprinkling of parsley.

Serves 6 to 8.


~~~Chicken and Dumplings~~~ (comfort food at our house)

1 5 lb hen-cut up

1 tbsp sea salt

1 rib celery, sliced

1 lemon, sliced

1 onion, sliced

8 peppercorns

1 bay leaf

Combine the hen and the salt with enough water to cover in a stockpot and bring to boil. Add the celery, lemon, onion, peppercorns, and bayleaf.

Simmer for 2 hours until the chicken is tender, add water if needed.


2 cups flour

2 tsps baking powder

1 tsp salt

1/3 cup pure vegetable shortening

1/2 cup milk

1 egg

Combine the flour, baking powder and salt in a large bowl.

Cut in the shortening until crumbly.

Whisk the milk and egg together in a bowl. Add to the crum mixture, stirring until a firm dough forms. Add additional flour if needed for a firm consistency.

Roll the dough 1/4 inch thick on a slightly floured surface and cut into strips.

Drop the strips into the hot broth, cover and high simmer for 30 minutes. Do not stir during cooking or your dumplings will dissolve.

Discard bayleaf before serving.

Serves 6 to 10.


~~~Oyster and Pecan Dressing~~~

8 ozs of turkey sausage, sliced

1/2 cup butter

1 cup chopped onion

1 cup chopped celery

6 cups dry bread crumbs ( I use cornbread, but any stout bread such as french will do)

3 cups, drained, fresh oysters

1 cup chopped pecans

1/4 cup chopped fresh parsley

1-1/2 tsp worsestershire sauce

1 tsp sea salt

1/4 tsp fresh ground black pepper

Saute' the sausage in a 6 qt Dutch-oven until golden brown. Remove the sausage and drain. Reserve the pan drippings

Heat the butter with the pan drippings until the butter melts, add the onion and celery, saute' for 5 min and remove from heat

Add the bread crumbs, oysters, pecans, parsley, Worcestershire, salt and pepper and toss lightly.

Place in a well oiled baking pan and bake covered w/ baking foil until a knife test is clean. About 45 to 60 min.

You can use the dressing to stuff the turkey or chicken, be sure to follow the baking time chart for the proper cooking time if you do.

Serves 10 to 12 easily.