Derby Trail Cook Book

[Downthestretch55]

Lots of folks have favorite sandwiches (see the two above for Mike and Steve).
Here's one of mine:


Ruben Sandwich

Ingredients

8 - slices dark rye bread

16 - teaspoons Russian or Thousand Island dressing

8 - ounces corned beef

4 - ounces Sauerkraut, well drained

4 - ounces Swiss cheese (1 or 2 slices each sandwich)

4 - pats butter

Directions

Spread the dressing on each bread slice.
On one slice, place the corned beef, then the sauerkraut, and then the cheese.
Place the second slice on the top with the dressing side down.
Butter the top of the sandwich and place buttered side down on a preheated griddle.
Now butter the other side of the sandwich, which is the top side.
Heat the sandwich until bread is golden brown.
Turn once and allow the other side to become golden brown.
Cut the sandwich in half and serve.

[Downthestretch55]

Lasagna

8 ounces lasagna noodles, uncooked.
1 pound bulk Italian sausage
1 onion, chopped
2 cloves garlic, minced
6 ounce can tomato paste
14 ounce can tomatoes, cut up
1 teaspoon sugar
1 teaspoon salt
1 teaspoon basil leaves
1/4 teaspoon crushed red pepper
16 ounce container ricotta cheese
1 egg, beaten
1 tablespoon parsley
1/2 teaspoon salt
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Cook lasagna according to package directions.

In large skillet combine sausage, onion and garlic. Cook until sausage is no longer pink, stirring occasionally; drain. Stir in next six ingredients, bring to boil. Reduce heat; simmer 20 minutes.

In medium bowl, blend ricotta, egg, parsley and salt. Spread a thin layer of sauce in a 13x9 inch baking pan. Layer one third each; lasagna, sauce, rocotta mixture, mozzarella and parmesan cheese. Repeat layers. Cover. Bake in a 375' oven until hot and bubbly, 45 minutes to 1 hour. Let stand 5 minutes before cutting.

Servings: 8

[Downthestretch55]

This one is for those that like to bake with kids, and for those that are a bit crackers for crackers, like myself (crackers).

Homemade Animal Crackers

1/2 cup oatmeal

2 tsp honey

1/4 to 1/8 tsp salt

3/4 cup flour

1/4 tsp baking soda

1/4 cup butter, softened

4 Tbsp buttermilk

Do not grease cookie sheet. Grind oatmeal in a blender until fine. Add honey, salt, flour and soda. Cut in butter. Add buttermilk.

Roll dough very thin; cut out with animal cookie cutters. Bake at 400 degrees (F) until brown, 10 to 12 minutes.

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Here's one for those that might have a "bad taste" in their mouth...over partying. Follow up with some hot wings. (recipe above).

Garlic and Potato Pie

Garlic Potato Pie ingredients list:
1 lb of scrubbed boiling potatoes.
6 cloves fresh garlic, sliced finely.
1 cup of milk.
¼ cup of breadcrumbs.
3 tablespoons of grated parmesan cheese.
3 tablespoons of butter.

Instructions for Garlic Potato Pie:
Preheat your oven to 380°F (180°C).

Slice potatoes thinly.

Butter a 9-inch pie plate.

Arrange a layer of potatoes, garlic slices, parmesan and slices of butter.

Repeat using the rest of the ingredients (other than the milk), saving some of the cheese and the butter.

Heat the milk and pour over top of the potatoes.

Top with bread crumbs and remaining cheese and butter.

Bake for 1 hour, until the potatoes are tender and top has turned golden brown.

[Downthestretch55]

Matty was a friend of mine. I managed the movie theatre where he worked as a porter (janitor). He lived under the stage in two spare rooms. He slept days and cleaned at night after the last show. As he didn't speak English too well, nor did I Greek, I couldn't write his recipe for the Greek lasagna he invited me to share. Love of good food is common to all.
So, Matty, where ever you are now-a-days, I hope this does your recipe justice. YUM!

Greek Lasagna

12 oz Lasagna noodles
1 Large leek, chopped
5 Scallions, chopped
1/3 cup Chopped fresh dill
1 cup Low-fat cottage cheese
4 Eggs, beaten
3 tbs Whole wheat flour
1/4 cup Vegetable stock
1 Large onion, chopped
1/2 cup Chopped fresh parsley
1 1/2 lb Spinach, steam and chop
1 cup Crumbled feta cheese
3 tbs Butter
2 1/2 cup Skim milk
1/4 cup Grated Parmesan cheese

Cook lasagna noodles in boiling water until al dente. Drain and rinse under
cold water until cool. Spread out flat and cover so they do not dry out. Place
stock in skillet, add leeks, onions and scallions. Cook over low heat until
soft, but do not brown. Add parsley and dill, stir until the parsley is wilted.
Drain spinach and press out excess moisture, stir into onion mixture and set
over heat for a minute or two to drain any remaining moisture. Turn into bowl
and add cottage, cheese, feta and eggs. Melt butter in skillet, stir in flour
and continue stirring over low heat for 2-3 minutes, gradually add milk,
stirring until sauce thickens. Stir in Parmesan cheese, remove from heat. Place
1/2 cup of white sauce in bottom of a 9x13 pan. Add a layer of noodles (1/4 of
noodles) and spread 1/3 of spinach mixture over noodles. Repeat layering twice,
top with remaining noodles, top with remaining white sauce. Bake for 25 minutes
at 350 F. Allow to stand 15 minutes before cutting into serving size pieces.

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COLD TURKEY REUBEN SANDWICH ....as requested.
4 ts Plain Low-fat yogurt; -and of course cooked
8 sl Rye Bread; 1 1/3 c Sweet & Sour Red Cabbage;
8 oz Turkey; breast thinly sliced -drained (recipe to follow)

1 lb Red cabbage; shredded 1/2 ts Salt
1/2 c Cider vinegar; Sugar equivalent to a 2 tbs
1/2 c Water Sugar
2 tb Margarine

SANDWICH: Spread 1 teaspoon yogurt on each 4 slices of rye bread.
Divide the sliced turkey among tops of the bread slices. Spoon 1/3
Sweet and Sour Red Cabbage on each sandwich; top with remaining bread.

SWEET AND SOUR RED CABBAGE: Put cabbage, vinegar, water, margarine,
and salt in a deep cooking pot. Cover and cook about 15 minutes or
until crisp-tender, lifting and turnig with a large kitchen fork two
or three times. Remove from heat. Add sweetener to cabbage
gradually, lifting and mixing well with a fork. Drain off any liqiud

A good dill pickle goes well with this. (ask Cajun on the selection process).

[Downthestretch55]

I must admit, I'm nuts for peanuts. Some would just say I'm nuts.
Anyway, give this one a try. It's pretty good.

Peanut Soup
2 tablespoons butter
2 tablespoons grated onion
1 stalk celery, thinly sliced
2 tablespoons flour
3 cups chicken broth
1/2 cup creamy peanut butter
2 tablespoons dry sherry
2 teaspoons lemon juice
1/4 teaspoon salt
2 tablespoons chopped dry roasted peanuts

In medium sauce pan, melt butter over medium heat. Add onion and celery and sauté 5 minutes. Stir in flour and mix until well blended. Gradually stir in chicken broth. Stirring to keep mixture smooth, simmer 30 minutes. Remove from heat and strain. Return liquid to heat and stir in peanut butter, sherry, lemon juice and salt. Heat through and serve garnished with chopped peanuts.