Greek Sauce for Vegetables

Juice a lemon (1 to 2 ounces) and add to the juice an equal amount of extra virgin olice oil. I reduce this to about half a much olive oil. To this, add a teaspoon or so of oregano. Whisk with a fork to blend. This should give 2 or 3 ounces of sauce. Add it to brussel sprouts, carrots, and/or cauliflower (but not brocolli). Stir it in and microwave. When the vegetables are cooked, stir the sauce over them. You can also cook potatos in this in the oven but it's a little tricky.

Greek Tomato Sauce

2 Tablespoons oil
1 chopped onion
1 clove of garlic
1 can crushed tomatos
1/2 cup wine or 1 tablespoon wine vinegar
1 teaspoon vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon each: basil, oregano, cinnamon, parsley, mint
1 bay leaf
I put in a half a pound of hamberger or leftover meat, beef or lamb. The important ingredients in this sauce are the 1/2 teaspoon cinnamon and mint (I'd use a whole teaspoon).

Javanese Ham and Pineapple Curry

1. Cook
1 medium onion
1 clove garlic
2 tablespoons butter or oil

The amounts of oil, powdery, and wet ingredients are important if you don't want to thicken or thin the sauce later.

2. Add
2 medium carrots
1 teaspoon grated ginger
2 tablespoons curry powder
2 tablespoons four (these cause the sauce to thicken)
3. Blend the powdery ingredients into the oil and add:
1 cup chicken broth (or water and chicken boullion cube)
1/3 cup liquid from the pinapple can
1 tablespoon catsup
4. Simmer until the carrots are cooked, naybe five minutes. To finish, add:
2 cups cubed ham (I like smoked shoulder but it's a pain to deal with)
8 ounces of pinapple chunks or tidbits

It doesn't hurt to cook this way in advance and then heat later.

Apple Chutney

1 apple (2)
2/3 cups white vinegar
1/3 cup dark brown sugar
1/4 chopped onions
1/4 raisins
1 Tablespoon ginger
1 teaspoon garlic
1/4 teaspoon cloves
1/4 teaspoon pepper sauce

Mix together; boil for a while; put a quarter of the mixture in a blender; blend; add it back.

Curry Powder

1 teaspoon cinnamon
2 tablespoons black pepper
1 tablespoon cumin
1 teaspoon cardamon
1 teaspoon cloves
2 teaspoon nutmeg

Highland toffee

2/3 cup shortening
4 cups quick oats
1 cup brown sugar
1/2 cup light corn syrup
1 teaspoon salt
3 teaspoon vanilla

Mix the previous ingredients together; bake at 400o for 10 minutes; coover with semisweet chocolate bits; let stand until the melt (a few minutes); spead chocolate evenly; cover with gound walnuts.

1 cup chocolate bits
1/4 cup walnuts

Small cheesecake in pie pan

Crust: 1/2 cup graham crackers, 2 Tbls butter, 2 Tbls sugar (or store bought pie crust)

Filling: 8 oz cream cheese, 4 oz sugar, 1/2 tsp vanilla, 1 1/2 eggs

Topping: 8 oz sour cream, 1/2 tsp vanilla, 1 1/2 Tbls sugar

Letter to Poppy



I, your Dad, will try to give some answers.


> 1. Mom, what is your ratio of coffee to water? I actually never made a

> pot of coffee until yesterday and of three places I could put the water,

> I guessed the wrong two instinctively.


Your mom uses a a couple of tablespoons for 12 cups of coffee and it is

extremely weak. That's the way she likes it. I think people who like it

strong use a level tablespoon per cup. So it's just a matter of how strong

you like it. To test, take out the basket and measure a teaspoon of

grounds into it, then pour boiling water over it and let it drip into a

cup. Then you can tell if a teaspoon per cup is too strong or too weak.


> 2. What is cream, or whipping cream? It has no calcium content, no sugar

> content, and mostly fat. Is it the fat skimmed off milk?


Milk separates into skim milk (i.e. milk skimmed of the cream) and cream

on top, which is where all the milk fat gathers because fat is lighter

than water. (Homogenized milk is milk where some of the cream is

permanently mixed into the skim milk. We used to shake up the bottle

obtain this product, but it separated out eventually). I don't know how

much protein etc. is in the cream. I think whipping cream may be just

cream or cream that has even more fat. Apparently, you can whip it into

whipped cream (with the addition of sugar).

> > 3. Dad, what is your recipe for meatballs? I'm going to try to get my act > together

sufficiently to make tomato sauce and use up some of this pasta > with

Greek noodles and spaghetti. I have your tomato sauce recipe > somewhere.


Take ground beef and add Italian bread crumbs maybe 5 or 6 tablespoons per

pound. You can also add parmasan. A little extra basil and oregano are

good. If you can grate a few tablespoons of onions into it, that's good.

But meat and Italian bread crumbs will make good meat balls, especially if

cooked in tomato sauce.


I didn't have a bay leaf, and I added a teaspoon each of mint and

cinnamon. I didn't use meat. What's a low temperature for baking? About

200 or so? I want to make it right in the future, but for now I wanted to

use up stuff we had. Tell me if there's any way I could have substituted

better. That ready-made tomato sauce has kind of a weird aspect of taste

to it (plastic, if you know what I mean), so I went pret ty heavy on the

garlic and stuff. I also didn't do the white sauce because we don't have

corn starch right now.


I think a full teaspoon of cinnamon may be a bit much (half a teaspoon

won't overwhelm those who aren't cinnamon heads) unless you like it and

you could have used a couple of teaspoons of mint. You might grease the

pan you cook it in. A medium oven is 350 degrees. You might leave a half

pound of cooked macaroni and sauce in for 30 to 45 minutes. You can add

any leftover meat that you happen to have: lamb, beef, pork, even chicken.

It just makes it a bit richer.

Your Dad


4 cups of mararoni per pound

2 teaspoons of yeast per packet

3 tablespoons of hop pellets per weight ounce

corn malts in 3 days or so with a 2-3 inch stem

Stuffing: 3 (4) cups dried crumbs, 1 2/3 (2+2oz) cups of liquid, 1 tablspoon oil

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