Derby Trail Cook Book

[Downthestretch55]

I'd like to thank everyone that's put their recipes into the cookbook.
You beat me to the chicken cordon blue, but that's my way of doing it.
Now here's one that's easily adapted to most any meat or fish...just substitute what ever you have. Pigeons also turn out pretty good with this method, just be careful that the cops don't catch you with the fishing net and stale bread anywhere near the park bench. Underneath the bridge overpass is more discreet.
So, in case any body puts an octopus on your front porch and rings the doorbell, now you know how to do it up...or substitute appropriately.
Octopus

INGREDIENTS
1 large octopus 2 large onions, cut in slices 1 garlic clove 4-5 medium potatoes, cleaned and cut in medium pieces 1 1/2 half glass of water tomato paste 1 1/2 wine glass of oil Salt 1 vegatble cube Black pepper Piquant paprika

METHOD
Clean and wash the octopus. Cut the body in slices and chop the tentacles in pieces. Wash the octopus again and strain it. Melt the cube in hot water. Heat the oil in a large saucepan and roast the onions and the garlic. Add the cube, the octopus and stir. Saute the octopus until it takes a red colour. Add water and boil the octopus until it becomes tender. Gradually add the tomato paste, the potatoes, one spoon paprika and pepper. Let the sauce thicken. Optionally add half glass of white wine and let it evaporate.

[Downthestretch55]

Oatmeal Cookies

1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs well beaten
1 Tablespoon vanilla
1 1/2 cup flour
1 tsp salt
1 tsp baking soda
1 Tablespoon cinnamon
3 cups oats (we use Quaker Quick or Old Fashioned. Do NOT use instant.)
3/4 cup chopped walnuts (use 1/2 cup if using raisins)
1 cup raisins (optional)


Cream shortening and sugars, add eggs and vanilla and beat well. Sift flour, salt, baking soda and cinnamon. Add to first mixture and mix well. Add raisins and nuts. Add oats last.

Spoon out by rounded tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to wire rack. Cool completely.

[Downthestretch55]

This one will warm you up on a cold winter day.



1 lb To 1 1/2 peas
water to cover...add more as it goes on
1 Ham bone or two smoked pigs feet
3 Potatoes; halved
3 Carrots; sliced
1 Onion; chopped
Salt & pepper to taste

Wash and pick over peas to remove any little
stones. Put in a large kettle, cover with water
and simmer a few hours. Meanwhile, simmer ham bone,
covered with water, separately from the peas. When
the peas are soft, strain them. Put back into
kettle, add ham picked from the bone, ham juice
and remaining ingredients. Peas will mush up and
turn into a puree as the soup finishes cooking.
Simmer gently until potatoes are done.

Note, if you buy a smoked ham and have it as a meal first, just chunk up the "left overs" and do this recipe the next day.
I like mine with rye bread for dunkin'.
You'll like this one.

[Downthestretch55]

Here's another good one that will help you strech your food budget until payday. Very tastey!

Braised Lamb Shanks
Imagine Lamb Shanks braised in a combination of beer and demi glace until tender enough for the meat to fall off the bone.

Ingredients:

1 tablespoon vegetable oil
4 lamb shanks, blotted dry
Salt and freshly ground black pepper to taste
1 large onion, thinly slice
1 bottle of beer, 12 oz.
3 tablespoons chipotle chili sauce (available at most supermarkets and Hispanic markets)
1.5 oz. Demi-Glace Gold
1 - 14.5 oz. can diced tomatoes, undrained
1 tablespoon each - ground cumin and chili powder
1/4 cup chopped fresh cilantro leaves
Procedure:

Preheat oven to 350°F. Heat oil in large, heavy casserole pan over high heat. Brown shanks on all sides, then remove to a bowl and season with salt and pepper. Add onion and sauté until golden brown.

Stir beer, chipotle chili sauce and Demi Glace Gold together until blended. Pour over onions, stirring up all browned bits.

Add tomatoes, cumin and chili powder, cover, and cook until lamb is tender, about 1 hour 15 minutes. Remove from oven, skim off any surface fat, and serve garnished with chipped cilantro.

Serve these lamb shanks over mashed potatoes. They are even better reheated.

[Downthestretch55]

Another soup classic...

New England Clam Chowder
Ingredients:
24 Clams
3 cups Water
1 3/4 cup Half & Half
1 Tbsp Soy Sauce
1/2 lb Pork, diced
2 cloves Garlic, crushed
3 Tbsp Butter
1 tsp Basil
1 Onion, sliced
1 tsp Parsley
3 Potatoes, diced
1 tsp Thyme
Directions:
Combine clams, their liquid and water; bring to a boil. Drain clams, reserving liquid. Remove clams from shells; chop meat; set aside. In butter, fry pork with onions, until onions are clear. Add potatoes and liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and clams. Heat thoroughly. Serve New England style clam chowder with fresh bread or your favorite soup crackers. Makes 6 bowls.

A gentleman in Cape Cod gave me a tip...add a shot of Irish whisky, and have one for yourself while you're waiting for it to reach serving temperature.

[Downthestretch55]

With the holidays coming, here's a candy that has been a favorite for a long time. I like mine with melted hershey bars on top, two or three.
Make some for yourself and a bigger batch to share with those that stop by. It's wonderful.

BUTTER BRICKLE

Ingredients :
2 sticks butter
1 1/3 c. sugar
1 tbsp. light corn syrup
3 tbsp. water
1 c. chocolate chips
1 c. almond bits

Preparation :
Cook over stove in a heavy saucepan. Use candy thermometer, heat
to 300 to 325 degrees. Add almonds. Save a little for the top.
Spread in greased cookie sheet. Melt chocolate chips over top and
sprinkle with almond bits. Store in refrigerator.

[Downthestretch55]

Recently I've become interested in Native American food.
Here's a recipe for fry bread. It's simple to make but very good.

Ojibwe Fried Bread

Ingredients

Baking Powder (2 Teaspoons)
Salt (Approximately 1 Teaspoon)
2 Cup Water (Warmed)
1 Cup Milk (Warmed)
Lard (1 lb.)


Directions

Put the entire amount of Flour into a large mixing bowl.
Make a well in the middle of flour.Pour in the warmed liquids
Add the salt and baking powder.
Mix with a large spoon slowly adding in flour from the sides (similar to mixing a cake by hand). Keep adding flour until you feel you can start to knead it by hand.
Knead until it doesn't stick to your hand. Then let the dough rest for 1/2 hour.
Beak off golf ball size of dough and put on a floured plate.
Heat the lard in a large cast iron skillet.
Note: To test the temperature of the lard, sprinkle drops of water on the lard. If it dances quickly, the bread frying is ready to begin.
Flatten your individual balls of dough and fry on both sides to a golden brown.
Adjust your heat as needed.