GWWF Cookbook
Golden West Women Flyfishers have enjoyed many potluck meals together over the years. Here are some of the recipes sent in by members; to add to the growing cookbook, send your favorite recipes to: gwwf00@gmail.com
Baked CauliflowerIngredients
1 head cauliflower 2 tablespoons olive oil 2 tablespoons melted butter 2 teaspoons dry mustard 1½ teaspoons salt Method Heat baking pan in a 425° oven. Cut up cauliflower into bite size pieces. Mix melted butter, oil, and mustard powder together and pour over cauliflower in a large bowl. Add salt and mix. Put the mixture in the preheated pan, but make sure the cauliflower is all in one layer in the pan (if necessary use two pans). Bake 15 minutes, stir, and bake another 15 minutes. Reduce heat to 325 and bake 15 minutes more, then stir and bake another 15 minutes. Serve hot, cold, or at room temperature (it is best if not real cold). Will last for many days in the refrigerator; reheat before serving. – Arlene Marcus Bread Loaf SandwichIngredients
1 large round loaf of French bread 1 pound ground turkey meat 8 ounces Swiss chard, cooked, drained and chopped 8 ounces Jack cheese, cut into small cubes 1 onion, chopped 2 cloves garlic, minced 1½ tablespoons Italian seasonings (or fresh herbs to taste) Salt and pepper to taste Method Cut a 4-inch hole in the top of the bread loaf. Scoop out the insides, leaving a 1-inch thick bowl. Brown the onions, meat and garlic until cooked; drain. Add chopped chard, cheese and seasonings. Fill the bread bowl with the stuffing, put top on, wrap in foil and bake at 400° for 45 minutes. Cool before serving for filling to set a bit. Cut into wedges. Great picnic dish, served just warm or cooled. – Jill Berryman Coconut Pecan FrostingIngredients
1 can evaporated milk 1c cups sugar ¾ cup (1½ sticks) butter 4 egg yolks, slightly beaten 1½ teaspoons vanilla 1 package (7 ounces) flaked coconut (about 2⅔ cups) 1½ cups chopped pecans Method Mix milk, sugar, butter, egg yolks and vanilla in a large saucepan. Cook on medium heat for 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat. Add coconut and pecans, mix well. Cool to room temperature and of desired spreading consistency. Makes about 4½ cups or enough to fill between and frost top of 3-layer cake, or frost the tops of 2 (9" x 13") cakes, or 24 cupcakes. This frosting is rich and yummy and a great complement to the light and delicious German Chocolate Cake recipe. – Shurrie Berman MeatloafIngredients
1 pound lean ground beef 1 large sweet Italian sausage, remove casing ½ cup diced yellow onion 1 teaspoon salt ½ teaspoon soy sauce 3 tablespoons ketchup ½ cup applesauce 1 cup oatmeal 1 egg Method Preheat oven to 350°. Mix all ingredients together and place in a moderately greased loaf pan. Bake for about an hour. – Audrey Royball Settler’s BeansIngredients
2 pounds bacon 2 pounds ground chuck 2 onions 2 16-ounce cans pork ’n beans* 1 16-ounce can butter beans* 1 16-ounce can red kidney beans* 1 16-ounce can lima beans* ¼ cup catsup ¼ cup barbecue sauce ¼ cup brown sugar 3 tablespoons white vinegar 1 teaspoon salt Dash of pepper 1 teaspoon chili powder 2 tablespoons prepared mustard 2 tablespoons molasses Method Using a heavy pot, brown 2 pounds chopped bacon and then set aside. Drain off the fat. Brown 2 pounds ground chuck and 2 chopped onions. Once browned, drain. Add the pork and beans, butter beans, red kidney beans and lima beans to the pot. Add the remaining ingredients to the pot and mix well. Cook in a crock pot on low for 6-8 hours, or on top of the stove in a heavy pot for 1 hour. Pass the cornbread! Note: *The original recipe did not say to drain the cans. I only drain the 1 or 2 with the most liquid, reserving it in case the beans need more moisture. The result should be sauced without being soupy. – Christine Main Turkey SlicesIngredients
1 package Trader Joe’s turkey slices (not the breasts) 2 tablespoons olive oil 1 cup panko crumbs 1 cup parmesan cheese ¼ cup sesame seeds (optional) 2 eggs Lemon Salt Pepper Method Combine the panko crumbs, parmesan cheese, toasted sesame seeds (if you have them), salt and pepper. Be sure to buy the Trader Joe’s turkey slices (not the turkey breasts halves). Beat the eggs together. Dip the turkey slices in the beaten eggs then roll in the crumb mixture. Heat the olive oil in a pan and once hot add the chicken slices and sauté them on both sides until cooked through. Serve with lemon wedges. – Arlene Marcus |
Charcoal Trout Over SageIngredients
Charcoal Several branches/sprigs of fresh sage Trout Method Prepare a bed of charcoal as usual. When the coals are ready, place a small supply of freshly picked sage directly over the coals. Let it burn a while. Then place 1 or 2 branches of sage over the grill and lay the trout (or any other fish) on top of it. Turn once – do not overcook! This same method can be done using chicken or pork. – Fanny Krieger Chard FrittataServes 6
Ingredients 4 tablespoons olive oil, divided Butter 1 medium onion, sliced 3 Yukon gold potatoes, peeled and sliced 1 bunch Swiss chard, ribs removed, washed, sliced in 1-inch widths (do not spin dry) 6 eggs, slightly beaten Salt and pepper to taste 1 cup grated parmesan cheese Method Heat 2 tablespoons oil in heavy sauce pan over medium heat. Add sliced onion when you can smell the oil as it heats. Reduce heat to low, cover pan, let onions sweat for 30-40 minutes, stirring occasionally (make sure they don't brown; reduce heat if pan gets dry and onions may brown). Place slices of potatoes in water; when onions are translucent and have lost most of their volume, put potato slices over the onions and cover the sauce pan, allowing potatoes to cook until tender through. Layer onions and potatoes in well-buttered baking dish (10-inch square, or equivalent). Put remaining 2 tablespoons oil in same saucepan, heat over high heat, and add the chard when oil is quite hot. Use tongs and turn the chard for a couple of minutes until it begins to wilt. Reduce heat to low, cover the pan, and cook until tender; check on chard to make sure there is enough moisture so that it doesn't burn. When the chard is tender, layer it on top of the potato/onion mixture. Beat the eggs and add the cup of grated parmesan cheese to them, then add the beaten egg mixture to baking dish over other the ingredients. Place in 350 degree° for ~15 minutes. When eggs are almost set in middle, turn on the broiler to finish, creating a nice brown topping. Serve immediately or at room temperature. – Lois Quick German Chocolate CakeIngredients
1 4-ounce package of Baker's German sweet chocolate ½ cup water 2 cups flour 1 teaspoon baking soda ¼ teaspoon salt 1 cup (2 sticks) butter, softened 2 cups sugar 4 eggs separated 1 teaspoon vanilla 1 cup buttermilk Method Melt the German sweet chocolate with ½ cup of water in the microwave for approximately 2 minutes. Line bottoms of 3 (9-inch) round cake pans with wax paper, grease the sides of the pans (the greasing seems optional to me because it always pulls away from the sides, so a quick slide of a thin spatula works well between the cake and the pan when turning out the cakes). Preheat oven to 350°. Combine flour, baking soda and salt, set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, one at a time, and beat well after each addition. Add chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beat well after each addition. Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir egg whites into batter with a spatula and pour evenly into the 3 pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Immediately run a spatula between the pan and cake and allow to cool for 15 minutes. Remove cake layers from pans and remove wax paper. Cool completely on wire racks before frosting. The cake is light and delicious, the rich and yummy Coconut Pecan Frosting recipe is the perfect complement to it. – Shurrie Berman Shrimp BisqueIngredients
4 tablespoons unsalted butter 6 tablespoons all purpose flour 2 pounds medium shrimp, shells reserved 6 tablespoons tomato paste 2 onions, chopped 6 8-ounce bottles clam juice 2 celery ribs, chopped 2 cups white wine 2 carrots, chopped 2 sprigs fresh thyme 2 garlic cloves, minced 2 cups heavy cream Salt and pepper to taste Method Melt butter in a Dutch oven over medium-high heat. Add reserved shrimp shells and cook until spotty brown, about 5 minutes. Remove shells and soak them in the cream. Stir in onion, celery and carrots and cook until they begin to soften, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly until lightly browned, about 2 minutes. Stir in tomato paste and cook for 1 minute. Add clam juice, wine, and thyme and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 30 minutes. Pour broth into blender or food processor and blend carefully. Return to Dutch oven. Bring broth to a simmer over medium heat. Stir in shrimp. Strain shrimp shells from cream and stir cream into broth. Simmer 5 minutes. Season with salt and pepper, serve. – dgp9@humboldt.edu Date BarsMakes 2 dozen
Ingredients 3 eggs 1 cup sugar 1 cup flour ¼ teaspoon salt 1 teaspoon baking powder 1½ cup pitted, chopped dates 1 teaspoon vanilla 1 cup broken pecans Powdered sugar Method Beat eggs with sugar until very thick. Add sifted dry ingredients. Bake in wax-paper lined 9" x 13" pan at 350° oven about 30 minutes. While warm, cut into 1" x 4" bars and roll in powdered sugar. – Amy Pilkington Hermit CookiesMakes 4 dozen
Ingredients 1 cup shortening 2 cup brown sugar 2 eggs 3 1/2 cup flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon soda 2 teaspoon cinnamon 1 teaspoon nutmeg 1/2 cup sour milk* 1 cup raisins 1 cup dates, chopped 1 cup broken nut meats *Add a scant amount of lemon juice or vinegar to sweet milk to make sour milk Method Cream shortening and sugar; add eggs and beat well. Add sifted dry ingredients alternately with sour milk. Add fruits and nut meats; drop from spoon onto greased cookie sheet. Bake at 375° oven about 15 minutes. Dates may be omitted and raisins increased to 2 cups. Use either pecans or walnuts. – Amy Pilkington |
Chicken on Flat BreadServes 4
Ingredients 1 package Trader Joe’s (or other) flat bread 3 tablespoons lemon juice 1½ teaspoons dried oregano ½ olive oil ~1 pound skinless boneless chicken breasts or thighs 1 cucumber 1 package cherry tomatoes Some scallions Hummus Method Make vinaigrette/marinade by mixing together the lemon juice, oregano and olive oil. Remove ¼ cup of it and add the remaining to the cut-up chicken pieces. Marinate 15-20 minutes or longer. Cut chicken small enough so it will fit on the bread. Combine cucumber, cherry tomatoes and scallions. You can vary the amounts and even add other ingredients, as it is very versatile. Add the vinaigrette to the salad and toss. Sauté the chicken. Heat flat bread slightly. Spread the hummus on the flat bread and top with the chicken and salad. – Arlene Marcus Chile VerdeIngredients
10 green tomatillos 1 diced jalapeno 1 small onion, chopped 3 cloves garlic, chopped ½ bunch cilantro ½ teaspoon salt 1½ - 2 pounds pork tenderloin 2 tablespoons olive oil Method Puree the tomatillos, jalapeno, onion, garlic, cilantro and salt together in a blender. Brown the pork tenderloin in olive oil for about 10 minutes. Pour in the puree and simmer for 20 – 25 minutes. Add more jalapenos if you like it hot. You can make the puree a day ahead. Delicious with Spanish rice, beans and tortillas. – Jennene Galvez-Laszewski CioppinoServes 10-12
Ingredients 3 pounds bass fillets 4 fresh crabs (cracked and cleaned) 3 pounds shrimp 2 cups chopped green onions 2 cups chopped parsley 6 garlic cloves, minced 2 lemons, thinly sliced 1 cup olive oil 2 2-pound, 3-ounce cans Italian tomatoes with basil 2 6-ounce cans of Italian tomato paste 3 cups red wine 2 teaspoons each of salt, basil, sweet oregano, and rosemary Method Sauté the onions and parsley in olive oil. Add the tomatoes and paste, the wine and all the spices along with the bass filets. Cook slowly for about 1 hour (you can cook longer than that if desired). Add the crabs, cook 20 minutes. Add the shrimp, cook 10 minutes. Add the clams and cook until they open up, about 10 minutes more. Serve in bowls with bibs and lots of napkins and good French bread to dunk, along with a pasta dish, a green salad and a good bottle(s) of red wine. A fruit salad is a refreshing finish. – Fanny Krieger Crab DipIngredients
3 5-ounce packages of Philadelphia cream cheese, softened 2 cups crab meat 3 tablespoons yellow/hot dog style mustard 2 cloves of garlic, finely minced 2 tablespoons onion, grated finely with juice 2 tablespoons powdered sugar ½ cup mayonnaise ¼ cup sauterne wine Method Combine ingredients in a 2-quart dish and heat in a 200° oven. Serve in a chaffing dish with cubed French bread. – Jean Edwards Quinoa Salad with Avocado and OrangesIngredients
1¼ cups quinoa 2 cups water 3 tablespoons olive oil ¼ cup fresh lime juice; bottled is okay but add some lime peel to the bottled juice if possible ½ cup (or more) chopped cilantro 3 naval oranges 2 avocados Salt to taste Method Rinse the quinoa thoroughly in a strainer. Cook quinoa as you would rice, using a 1¼ cup quinoa to 2 cups water ratio. When done, it should be somewhat separate, not mushy. If it is mushy you have used too much water. Make ahead and let cool or come to room temperature (spread out on a baking sheet to cool quickly). Mix the oil, lime juice and cilantro with the quinoa. You can do this step ahead. Right before serving, add segmented oranges and diced avocado to the quinoa. Serve at room temperature. From Arlene: This dish was served at a GWWF meeting with the request for the recipe. It is known nationwide with many variations. Ad lib freely yourself as it is a very versatile dish. – Arlene Marcus Sole MeuniereIngredients
1 fresh petrale sole (2 fillets) 2-3 ounces flour, with salt and pepper added 1 whole egg ¼ cup whole milk 1-2 ounces clarified butter (or corn oil) 2 tablespoons sweet butter, at room temperature 1 tablespoons chopped fresh parsley 1 lemon Method Preheat pan, with clarified butter (or oil) just covering the bottom. Beat the egg into the milk. Lightly dip the fillets in the flour, then into the egg and milk batter, then place in the pan. Cook on both sides (one turn) until golden, then place on a heated plate. Squeeze half a lemon into the pan, add the sweet butter, swirl together, add the parsley and pour over the fish. Note: To make clarified butter, heat the butter slowly in a sauce pan and skim off all of the solids. – Fanny Krieger |