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
Javanese Ham and Pineapple Curry
The amounts of oil, powdery, and wet ingredients are important if you don't want to thicken or thin the sauce later.
It doesn't hurt to cook this way in advance and then heat later.
Mix together; boil for a while; put a quarter of the mixture in a blender; blend; add it back.
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.
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.
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
Gastric alcohol dehydrogenase