Rock Candy

To make the sugar solution, boil water and add granulated sugar(no given amount), stirring constantly. Continue to add sugar until no more will dissolve.

Pour the solution into a glass. Tie a clean nail to one end of a piece of string and support it over the glass with a pencil.

Let the glass stand without moving and in a few days the crystals of rock candy will begin to form. Evidently it is fun watching the crystals grow.

NOTE: When I use this recipe I use a very small amount of water-perhaps 1/4 cup-for a lot of sugar can dissolve in a small amount of water.

Mrs. M.M.C.
Columbus, O.H.

New Years Eve Breakfast

For many years a few years back, I used to throw a New Years Eve breakfast for my friends. I felt a solid breakfast would start the day right for the revelry that was to ensue later. Here is a loose compilation of what I would serve.

Pancakes and/or Waffles with lots of butter and maple syrup
Sausage
Bacon
Hash Browns with Peppers and Onions
Scrambled Eggs with or without cheese
Mimosas and Poinsettias
Bloody Marys

None of the above mentioned food items are a science. You probably have tried and true recipes or ways of cooking these. My life has changed enough in the last few years to require a gluten-free alternative for the pancakes/waffles. Real maple syrup vs. the fake stuff found in most sugary aisles of the supermarket. As well as nitrate free bacon and MSG free sausage. I prefer sweet potato hash browns which are excellent with Poblano peppers. And drinking alcohol will almost undoubtedly ensure a need to crawl into bed about 3 hours post consumption. All of that aside, I hope to have such a breakfast this New Years Eve morning.

Bloody Mary

2 oz. Vodka
4 oz. Tomato juice, V-8, or Spicy Hot V-8
Lea and Perrins brand Worcestershire sauce
Olive juice from Queen Olives
Tabasco brand hot sauce
Salt, Celery Salt if you like
Freshly Ground Black Pepper
Ice
Tall Glass
Lemon juice (optional)
Prepared Horseradish (optional)

Pour about 2-3 ounces of Vodka over the Ice in the glass. Add Salt and Ground Pepper to taste, two short dashes of Worcestershire sauce, 4 dashes of Tabasco, 1 Tablespoons of Olive juice and finish the glass with the tomato juice. Pour back and forth a few times from one glass to another to blend. Spear a few Olives onto a toothpick and promptly lose them in your drink. Enjoy.

Breakfast Cocktails

I love to serve Sparkling White Wine mixers. Very easy to make, simply blend equal parts of Sparkling White Wine with your favorite juice. I find that “Brut” or “Extra Dry” types of wine work very well. Orange juice is very popular as is Cranberry juice. I like Ruby Red Grapefruit Juice. When it comes to citrus juice get the freshest possible if you can’t squeeze some yourself. You’ll be amazed at the difference.

Buckwheat Pancakes

1 cup of Buckwheat flour
2 Tablespoons of sugar
1 teaspoon of baking powder
½ teaspoon of baking soda
1 cup of Buttermilk or plain yogurt
1 egg

Heat a 12” skillet over medium heat. Grease with butter. In a mixing bowl combine all dry ingredients. Beat in milk and egg till blended. Using a ¼ measuring cup dip batter and pour into skillet. When batter begins to pit flip cakes over and cook till lightly browned on other side. Re-grease skillet between batches. Serve with maple syrup or berry compote and whipped cream.

Cornmeal Waffles

1 cup of cornmeal
1 teaspoon of baking powder
1 teaspoon of sugar
1 cup of milk, buttermilk, or yogurt
¼ cup of oil
1 egg

Pre-heat your waffle iron. Combine dry ingredients, beat in wet ingredients till blended. Pour enough batter in waffle iron to cover ¾ of the griddle and close. When the iron stops steaming the waffle is ready.

Sweet Potato Hash browns

1 Large sweet potato scrubbed and cubed
1 medium onion peeled and diced
1 Poblano pepper diced
¼ cup of Canola Oil
Sea Salt to taste

Preheat oven to 450 degrees. In a large bowl toss all ingredients coating thoroughly with the oil. Spread evenly on a cookie sheet and place in oven. Every 5 to 10 minutes pull out cookie sheet and stir or flip ingredients. Cook till desired doneness. This may take up to 30 minutes. To get sweet potatoes to brown you must first soak them in cold water for 30 minutes, then drain and strongly pat dry.

Scrambled Eggs

This by far is one of the easiest ways to make eggs for a group. For every person factor 2 eggs, 2 Tablespoons of milk, a dash of salt, and leave out the pepper. Heat a large skillet over medium heat and grease with butter. In a large bowl beat the eggs with the milk and salt. Pour into the skillet and wait till the eggs set across the pan, about 1 minute. Using your spatula push the bottom set eggs across the pan and let the uncooked portion run into the open pan. Wait until eggs have set across the bottom again and push to the side. Keep doing this till the eggs stop running then flip the entire mass over and turn off the heat. Serve right from the skillet. What you will have are eggs that are not over or under cooked and you can break off as big or little of a piece as each person enjoys.

It is indeed possible to find Nitrate free bacon and MSG free sausage, and not just at a natural foods market. Private Selection brand from Kroger has a bacon, and Tennessee Pride brand has a "natural" sausage.

Now don't go makin' yourself sick before the big night.

Hash Brown Patties with Green Onion Cream Cheese and Lox

I put this together one morning when due to my gluten free nature I could not eat bagels but realized I could dress a hash brown patty the same way. This would make a good appetizer if you used 'tator rounds.'

1 box of generic brand Hash Brown Patties
1 8 oz. package of cream cheese
3 green onions, minced whites and greens
1/4 cup of milk
pinch of salt
1 package of Smoked Salmon Lox

Let the cream cheese sit out for about 1 hour. Combine onion, milk, salt and cream cheese till smooth. This can be done up to 2 days ahead and tastes better the longer it sits. Of course you can just buy the pre-made onion and chive cream cheese. But making it yourself is much cheaper and you can control the ingredients. Bake the hash browns in the oven according to directions. If you are industrious enough you can make your own. I like to save myself a lot of trouble by just buying them. I buy generic because they don't have gluten. Top with green onion cream cheese and Lox. Enjoy.

Gluten Free Yeast Donuts

Gluten Free baking is not as hard as it initially seems, although a bit more expensive. Investing in xanthan gum is a good idea. You will use it just about every time you bake and only about 1 teaspoon at at time so one bag will last awhile. Gluten free donuts should be eaten right away, the texture won't be great later and they don't re-heat well. But more than likely there won't be any leftovers. Enjoy.

1 Tablespoon active dry yeast
1/8 cup of warm water

Start by "proofing" the yeast in the warm water for about 5 minutes till foamy.

3/4 cup of warm milk
1/4 cup of white granulated sugar
1/2 teaspoon of salt
1 egg
3 Tablespoons of Canola oil

In a mixing bowl, combine all the above ingredients and blend well. Add the proofed yeast to the mixture. Then add:

1 1/2 cups of Gluten Free flour mix +
extra GF flour for separating dough, I use Bob's Red Mill
1 1/2 teaspoons of xanthan gum

Mix thoroughly by hand, then using a mixer beat for 2 minutes on medium speed. Using the gluten free flour mix sprinkle across a cookie sheet and pour the dough (which will not be stiff) onto the flour. Cover the top of the dough with more gluten free flour mix. Press out till 1/2 inch in thickness. Cut dough into 2x2 inch squares and separate from each other with a spatula. Let rise for 40-50 minutes. Heat 1 inch of canola oil in a fryer or skillet to 350 degrees. Lift and set dough in oil using a spatula and fry for 1 minute on each side. They should be deep golden brown. Lift the donuts out of the oil and let rest on cooling rack for a couple of minutes then coat with powdered sugar or granulated sugar/cinnamon blend.

Evel Knievel's Sweet Potato Salad

I found this recipe in my mom's tin, again publication not known.

"Daredevils don't eat dangerously. Here's one of the famous motorcyclist's favorite recipes."

3 lbs. cooked sweet potatoes, peeled and cubed
1/2 cup finely chopped onion
1 cup chopped green pepper
2 cups sliced celery
1 1/2 cups mayonnaise
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
Few dashes Tabasco

1. In large bowl, combine all ingredients and mix well.

2. Cover and refrigerate for at least 1 hour to blend flavors.

Makes 2 qts.

Meatballs

Sometimes I vary the ingredients like what kind of cheese or herbs I use, or I'll throw in a minced Jalapeno if I want them spicy, but this is the basic recipe.

1 lb (pound) of local, hormone and antibiotic free lean ground meat
1/2 onion, diced
5 cloves of garlic, minced
2 teaspoons of dried Italian herb blend or Oregano
1/2 teaspoon of salt
Fresh ground pepper
1 egg
2 to 4 Tablespoons of olive oil
1 cup or more of Italian blend cheese

Preheat oven to 400 degrees Fahrenheit. Hand mix all ingredients together in a bowl. Roll in to 2-inch balls and set on a greased cookie sheet. Bake in the oven for 20 minutes. I then like to broil mine for a few minutes to get them crunchy. Makes 16-20.

Serve with Gluten-Free pasta or sauteed vegetables with tomato sauce and Parmesan cheese.

Cinnamon Pullapart Coffeecake

I found this newspaper clipping in my mom's old recipe tin. Who knows what publication it's from but it sounded good if not a little labor intensive.

Makes two 9-inch cakes

4 1/2 to 5 cups all-purpose flour
2 packages active dry yeast
1 cup of milk
1/3 cup of butter
3 Tablespoons sugar
1 teaspoons salt
3 eggs, room temperature
1 teaspoon vanilla

2/3 cup butter, melted
Cinnamon sugar: 2 cups sugar, 2 teaspoons cinnamon

Stir together 2 cups flour and yeast. In small saucepan, heat milk, butter, sugar and salt until warm (120 to 130 degrees), stirring to blend. Add liquid ingredients to flour-yeast mixture and beat until smooth, about 2 minutes on medium speed of electric mixer or 300 strokes by hand. Add eggs and vanilla and beat 1 minute. Stir in additional flour to make a moderately soft dough.

Turn onto lightly floured surface and knead until smooth and satiny, about 5 to 10 minutes. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover and let rise in a warm place (80 to 85 degrees) until doubled, about 60-75 minutes.

Punch down; let rest 10 minutes. Divide dough in half. Shape each half into 15 inch log. Cut each log into 20 pieces, about 3/4-inch wide. Dip each piece in melted butter and roll in cinnamon sugar until heavily coated. For each coffeecake, place 10 pieces in bottom of 9-inch tube pan. Arrange second layer on top, placing pieces over spaces in layer. Let rise in warm place until doubled, about 45 minutes.

Bake in preheated 375-degree oven for 30 to 35 minutes. Cool in pan 10 minutes, then unmold.

Note: For one large coffeecake use whole recipe in 12-cup ring mold or 10 inch tube pan. Use half of dough each layer and bake as directed. (Spoon flour into dry measuring cup; level, Do not scoop.)

Aunt Pinky's Apple Dumplings

2 cups of sugar
2 cups of water
1/4 cup of butter
1/4 teaspoon of cinnamon
2 cups of flour
2 teaspoons of baking powder
3/4 cup of shortening
1/2 cup of milk
8-12 cooking apples, peeled and cored

Combine first 4 ingredients in a small sauce pan and bring to a boil to make a syrup. Combine the next 4 ingredients to make a dough. Roll out the dough and cut into 8-12 squares. Wrap each apple in a square of dough, place them in a baking dish and cover with the syrup. Bake at 375 degrees Fahrenheit for 35-40 minutes.

Spiced Citrus Tea Mix

While searching through my Mom's older-than-me recipes I came across a spice and tea blend (not titled) that uses Tang. Having never seen a recipe using Tang, and I'm not even sure it still exists, I thought you all might enjoy hearing about it if not trying it.

2 cups Tang
3/4 cup lemon-flavored instant tea
1 1/2 cups white granulated sugar
2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice

After mixing, use 1 Tablespoon per boiling cup of water.

Here is a more natural recipe:

Peel of 1 Lemon
Peel of 1 Orange
2 cinnamon sticks
1/2 teaspoon whole cloves
1 nutmeg crushed
1/2 of honey
1 1/2 gallons of water
16 regular tea bags

Combine all ingredients except for tea and honey into a large stock pot or crock pot and simmer for at least 1 hour. Turn off the heat and add the tea bags and steep for at least 3-5 minutes but really as long as you like. Strain mixture, return to pot and add honey. Serve hot.

You can also use this recipe for mulled wine. Simply replace the water and tea with only 2 cups of water, substitute honey with 1 cup of sugar, and after straining, add 6 cups of red wine. This is especially delicious in winter.

Shopper's Guide To Pesticides

DIRTY DOZEN: These are fruits and vegetables that even the USDA suggests to buy organic because of large amounts of pesticide residue that cannot be washed or peeled away.

1. Peach
2. Apple
3. Bell Pepper
4. Celery
5. Nectarine
6. Strawberries
7. Cherries
8. Kale
9. Lettuce
10. Grapes (Imported)
11. Carrot
12. Pear

CLEAN 15: These are the fruits and vegetables that are the safest to buy conventional (not organic).

1. Onion
2. Avocado
3. Sweet Corn
4. Pineapple
5. Mango
6. Asparagus
7. Sweet Peas
8. Kiwi
9. Cabbage
10. Eggplant
11. Papaya
12. Watermelon
13. Broccoli
14. Tomato
15. Sweet Potato

Jezebel Sauce and Cream Cheese Dip

Nothing about this recipe is mine but I was privy to a new twist that I think made it impossible to leave alone. The first time I had this dip and subsequently Jezebel Sauce was at the home of my friend Ann James. She gave me the recipe for the sauce which she said was not only passed down in her family, but a Louisville creation perhaps. The new twist on the dip occurred when a mutual friend thought the Philly cream cheese spread with chive and onion would be good, and boy was it.

Ann James' Jezebel Sauce:

16 oz. Pineapple sauce
12 oz. Apple jelly
4 Tablespoons dry Mustard
2 oz. prepared Horseradish
dash of salt
1 Tablespoon Black Pepper, coarsely ground

Since I am a huge fan of cutting out the middle man, but also avoiding inferior products, preservatives, and corn syrup, I decided to make my own Pineapple preserves, and eliminate the apple jelly all together.

20 oz. crushed pineapple
2 cups sugar
3 Tablespoons dry mustard
1 1/3 oz. prepared Horseradish
dash of salt
2 teaspoons freshly ground black pepper

In a sauce pan, heat Pineapple with liquid, add the 2 cups sugar and cook till thick.  Let cool.  Combine with remainder of ingredients.  Cover and refrigerate for at least 4 hours. Keeps as long as you don't eat it all.  It's really good, but a lot chunkier than the original recipe.

Dip:

1 container of Philadelphia Cream Cheese Spread-Chive and Onion
1 cup of Jezebel Sauce

Put the cream cheese on a serving dish and let it come to room temperature (1 hour). Dump the sauce right on top and serve with crackers, pretzels, potato chips, corn chips, veggies, your fingers, whatever you can think of to dip in it.

Guacamole and Lime-Cilantro Salsa

1 Large Avocado, diced
1/4 cup of diced Tomato
2-3 Tablespoons of Finely Diced Red Onion
1/2 to 1 Jalapeno minced
Juice from 1/2 a Lime
Small handful of chopped fresh Cilantro
Sea Salt to taste

Combine all ingredients. Serve with Corn Chips or as a condiment.

Smooth and Creamy Guacamole:

Add all listed ingredients above substituting 1 large clove of garlic for the onion to a food processor or blender. Blend until smooth. For a truly creamy Guacamole add 1/4 cup of all natural Sour Cream.

Lime Cilantro Salsa:

After I make Guacamole, this is what I do with the rest of the diced tomatoes, the other 1/2 of the lime, and since I already have cilantro and jalapeno, why not?

Diced Tomatoes, drained and squeezed
a chunk of onion or clove of garlic, any kind
1/2 a Jalapeno
1 Tablespoon Lime juice
small handful of Cilantro
Sea Salt to taste

Add all ingredients to a food processor or blender and blitz. Enjoy with corn chips. I like to serve a variety of corn chips and a side dish of sour cream for dipping.

Benedictine

1 package of Cream Cheese 8 oz.
2-3 Tablespoons of Mayonnaise
1 medium cucumber peeled, seeded, shredded
1 small green onion, minced
2 Tablespoons of chopped fresh Parsley
½ teaspoon of Sea Salt

Squeeze the excess liquid out of the shredded cucumber. Let the Cream Cheese soften. Blend the cheese and Mayonnaise together until smooth. Add the remaining ingredients. Let sit in the refrigerator a few hours. Terrific with fresh or kettle cooked potato chips. Also a great spread for Canape.

Jennie Benedict, a Louisville caterer, created Benedictine spread before the turn of the century. The original recipe can be found in Kentucky's Best, Fifty Years of Great Recipes, by Linda Allison-Lewis.

Sarah's Chicken Soup

This is a simple, quick recipe that incorporates the by-products from the Roast Chicken including the dark meat for a delicious re-recipe that won’t be leftovers. I’ve learned through trial and error never to salt broth or soup until it’s in my bowl. The reason for this is you could salt and salt and it will never be salty enough but you will be bloated with high blood pressure.

7 cups of Reserved Chicken Broth OR
7 cups of store bought MSG and Gluten-Free Chicken Broth

Reserved Chicken drippings
2 Tablespoons of Reserved Chicken Fat, butter or oil
1 large Sweet Potato, scrubbed and cubed
1 Large yellow or white Onion, diced
4-6 Ribs of Celery, washed and diced
4 large cloves of Garlic, minced or pressed
Dark Meat Chicken from 2 leg quarters, torn into small pieces

In a large stock pot over medium high heat sauté Sweet Potato and Onion in Chicken Fat for a few minutes. Add the celery and sauté a few more minutes. Add the Chicken drippings, Chicken Broth, Garlic, and chicken stirring to incorporate. Bring to a boil, turn down the heat, cock the lid and simmer for 20 minutes. Serve over cooked Lentils, Rice, or Noodles. My favorite rice to use is Lundberg Wild Rice Blend. Salt and Pepper to taste. I sometimes add dried basil and crushed red pepper for a more complex flavor.

Stewed Okra and Tomatoes

This last summer both my dad and my boyfriend grew Okra for the first time. We had it growing out of our ears. When I made this recipe I realized Okra and Tomatoes are a match made in heaven. The acidity of the tomatoes and vinegar break down the gummy substance that oozes out of Okra when it's cut and cooked. This was a delicious way to expend some of our resources. Now that it's winter, I have plenty of pre-cut, blanched Okra in the freezer and also plenty of Tomatoes that I jarred. Next year I hope to have Onions in my cellar and dried peppers a-plenty so I can make this recipe year-round from the bounty of my garden.

1 pound of Okra, washed, drained, and sliced into 1/2 inch pieces
2 cups of Cherry Tomatoes, halved
1 small Onion, sliced finely
3 spicy banana peppers, seeded and sliced
1 Tablespoon cooking oil
Water

In a large skillet cover sliced Okra with water, bring to a boil, and boil for about 2 minutes. Drain Okra into a colander. Rinse skillet and place back on the burner, add oil. Over medium heat saute onions and peppers till lightly browned. Add tomatoes and salt to taste, this should bring out the juice in the tomatoes. Finish with the Okra and simmer over medium low heat for 20 minutes. The acidity in the tomatoes helps break up the goo. I also added two tablespoons of marinated vegetable salad juice for a little more liquid and acidity.

This is a really simple dish, but such comfort food. Serve it over rice or polenta for a meal.

Crudites

At parties nothing beats a good vegetable platter. I often serve this and take it to parties simply because veggies are so often forgotten and greatly appreciated. I keep the extra veggies I cut up in their own produce bag in the fridge for easy refills. I often serve Hummus (a great Vegan alternative) or Schmeer as an accompaniment. Of course good ol’ Ranch Dressing is always a favorite. Below is a suggested list of vegetables and an easy homemade ranch dressing recipe.

Broccoli, cut into bite size “trees”
Carrots, cut into thin short sticks
Celery, cut into thin short sticks
Red Peppers, cut into thin short sticks
Cucumbers, sliced into thin rounds
Cherry Tomatoes, halve if too large
Radishes, sliced into thin rounds

The suggested cutting size helps prevent too large a bite and the dreaded double dipping. "Cherry" Tomatoes have a better flavor and texture than "Grape" Tomatoes, but do contain seeds and can be messy if bitten into. This is why I suggest slicing the larger ones in half. In the winter I often leave them out because I have a hard time paying $4.00 for 2 cups of tomatoes when in the summer I have so many in the garden they rot on the vine.

Sarah’s Homemade Ranch Dressing

2- 1/2 cups total of any of the following ingredients:
Buttermilk, Mayonnaise, Sour Cream, Plain
whole milk or low-fat Yogurt, Cottage Cheese
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons chopped fresh or
1/2 teaspoon dried of the following herbs:
Chives
Dill
Parsley
1 teaspoon of Salt
1/4 teaspoon of freshly ground Black Pepper
1 teaspoon of Corn Starch if using liquid ingredients

Combine all ingredients in a blender or food processor and blend until smooth. Let sit in the refrigerator for at least 4 hours. I refrain from using the mix packets because often they include either or both MSG or Gluten.