Derby Trail Cook Book

[Downthestretch55]

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.

[Downthestretch55]

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.

[Downthestretch55]

Somerfrost got me thinking about cutting back on meat and eating more veggies. Here's one that can be used as a main course, easy for the "cooking challenged", and featuring one of my favorites.
Also, it tastes great!

Mushroom Garlic Asparagus

Ingredients
1/2 Pound mushrooms -- sliced (button or portobello)
1 Clove garlic -- minced
3 Tablespoons butter
1 Pound asparagus
2 Teaspoons soy sauce


Preparation:
Place butter in a 2 quart oblong dish. Microwave at high (100%) until melted, 30 seconds. Add garlic and mushrooms. Microwave at high (100%) 2 minutes. Remove mushrooms and garlic. Set aside. Place asparagus in dish, placing thicker portions to outside edge. Cover with plastic wrap. Microwave at high (100%) until tender crisp, 8 to 9 minutes. Add soy sauce and mushrooms. Cover with plastic wrap. Microwave at high (100%) until mushrooms are heated through, 45 seconds to 1 minute. Makes 4 servings.

[Downthestretch55]

Here's another one to try with your children. There are so many good things that a child can learn from cooking/baking...measuring, following directions, telling time, on and on. Besides having fun making food together, you both get to share the results of your efforts. I still make these, even though my sons are now grown. Both of them know how to cook for themselves and any guests.

Pretzels

Prep time: about 30 minutes Ingredients:

1 tbsp. yeast
1/2 c. warm water
1 tsp. honey
1 1/3 c. flour
1 tsp. salt
Utensils:

oven (You'll need help from your adult assistant.)
small bowl
mixing spoon
medium-size bowl
cutting board, sprinkled with flour
baking sheet, sprayed with nonstick spray
measuring cups and spoons
Directions:

Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
Put the yeast in a small bowl with the water and honey. Stir a little, then let the mixture sit for 5 minutes.
Mix the flour and salt together in a medium-size bowl.
After the 5 minutes is up, check on the yeast mixture. It should be bigger than before and a little bubbly. Add this mixture to the flour and salt mixture.
Stir everything together. Use a spoon to start. Finish with your hands. The dough is ready when it's still a little crumbly and flaky.
Put the dough on the cutting board and knead it like you are playing with clay. Knead it into one big ball.
Break off a piece of dough that's about the size of a big gumball or superball. Use your hands to roll it into a skinny snake.
Twist the snake into a medium-size pretzel shape, and put it on the cookie sheet. Do this with all the dough, making 12 pretzels.
Bake your pretzels for 10 minutes. Let them cool and take a bite!

[Downthestretch55]

Cowboy cookin', what could be better?

Rock-a-Billy's Cowboy Chicken


What do you get when you toss a butter-and-vermouth-washed bird into a furnace hot enough to melt a branding iron? A bronzed beauty shot through with brushfire flavors fanned by lemon and herbs. For best results, use a kosher or free-range chicken for superior taste and texture. You can chow down on this all week, using leftovers in sandwiches and salads.

1 (3 1/2 to 4 pound) chicken, ideally kosher or free-range
1 lemon, quartered
1 bunch fresh thyme or 2 tablespoon dried
6 garlic cloves
1 tablespoon ground pepper

Basting Sauce
1 tablespoon butter
1/2 cup vermouth

Preheat the oven to 500 degrees F.

Wash the chicken and pat dry. Discard the giblets. Squeeze the lemon quartered inside the chicken cavity. Place 2 of the quarters in the very back of the cavity, followed by the thyme. Lay the garlic cloves on top of the thyme, sprinkle with pepper, and add the remaining lemon quarters.

Place the chicken on its back in a roasting pan. Melt the butter in a saucepan. Remove from the heat, and stir in the vermouth. Drizzle half the mixture over the chicken. Bake 20 minutes.

Remove the chicken from the oven. Using a flat spatula and a carving fork, turn the chicken over onto its breast. Return to the oven for 20 minutes.

Remove the chicken from the oven and turn it over, breast side up. Drizzle the remaining basting sauce on top. Roast until dark golden brown all over, about 20 minutes.

Remove the chicken from the pan and transfer to a carving board. Let rest 10 minutes before slicing. Serves 4 (or 1 person 4 times all week long).