Frisvold Family Cookbook  PDF 
Revision: December 18, 2023

 

 

 

 


 

Sections

1       Drinks

2       Appetizers

3       Breads

4       Casseroles

5       Eggs

6       Veggies

7       Seafood and Fish

8       Beef

9       Pork

10     Poultry

11     Other Proteins

12     Pies

13     Salads

14     Soups and Stews

15     Sweets and Treats

16     Cookies

17     Bars

18     Cakes and Tarts

19     Index

 


1         Drinks

 

Yellow Birds.............................................................................................................................................. 1-2

Old Fashioned............................................................................................................................................ 1-2

Espresso Martini........................................................................................................................................ 1-2

María Inés.................................................................................................................................................. 1-2

Pancake Shots........................................................................................................................................... 1-2

Royal Gin and Tonic................................................................................................................................... 1-3

Spiced Christmas Bourbon Punch.............................................................................................................. 1-3

Cast Away Grog......................................................................................................................................... 1-3

Hot Buttered Bourbon and Cider - Tim and Mary...................................................................................... 1-3

Brown Sugar Falernum............................................................................................................................ 1-4

Ben's Harvest Margarita........................................................................................................................... 1-4

Aquavit Gimlet.......................................................................................................................................... 1-4

Royk........................................................................................................................................................... 1-5

Big Bore BBQ Kentucky Peach Tea............................................................................................................... 1-5

Lynn’s Autumn Bourbon Delight............................................................................................................... 1-5

Hot Buttered Rum...................................................................................................................................... 1-6

Guatemalan Sunshine............................................................................................................................... 1-6

Morita Chile Syrup..................................................................................................................................... 1-6

COV Fireside Old Fashioned........................................................................................................................ 1-6

COV Cinnamon Vanilla Dema..................................................................................................................... 1-6

COV Espresso Martini................................................................................................................................. 1-7

COV Espresso Old Fashioned...................................................................................................................... 1-7


 

Yellow Birds

Makes one gallon jug (128 oz.):

46 oz. can pineapple juice

46 oz. fresh orange juice

12 oz. (1½ Cup) banana liqueur

12 oz. (1½ Cup) Rum

4 oz. ( ½  Cup) Galliano

4 oz. ( ½  Cup) Coconut/Cocorib

 

Old Fashioned

1 ½  oz. Rye whiskey

1 ½  oz. Bourbon whiskey

1 oz. simple syrup

Dash orange bitters

Dash Todd’s holiday bitters

½ oz. Fresh Squeezed Orange Juice

2” Orange peel

 

Serve over large ice ball/cube in a high ball glass.

Espresso Martini

Makes one drink (or pitcher):

2  oz. Rye whiskey  (2 C)

1  oz. Espresso (cooled) (1 C)

1 oz. Kahlua (1 C)

1 squirt simple syrup (8 squirts)

Shake with ice, pour into martini glasses

María Inés

Ingredients

2 oz reposado tequila

1 oz pineapple juice

0.50 oz ginger syrup

0.50 oz cinnamon syrup

1 dash aromatic bitter

garnish: manicured orange and cherry

Directions:

Step #1: Chill Nick and Nora glass by placing in refrigerator/freezer or filling with ice.

Step #2: To make garnish, peel orange swath and carefully cut along both long edges, removing the raw edge of the peel. Do the same for the shorter edge of the peel, making sure to make the cut a diagonal one.

Step #3: Add all ingredients (except for garnish) into cobbler shaker, shake vigorously for 10 seconds.

Step #6: Strain shaken cocktail into the empty Nick and Nora glass.

Step #7: Garnish glass by folding swath in half and making a small slit in the center going through both sides. Place on edge of glass and balance cherry inside.

Pancake Shots

Ingredients

2 strips thinly sliced bacon, halved

1 tbsp. maple syrup

4 oz. Irish whiskey, chilled

2 oz. butterscotch schnapps, chilled

3/4 c. freshly squeezed orange juice

 

Directions:

1.       In a large skillet over medium heat, cook bacon until crispy, turning halfway through, about 7 minutes. Brush bacon generously with the maple syrup and let cook until the syrup thickens glazing the bacon, about 30 seconds more. Transfer the slices to a plate to cool.

2.       Fill 4 shot glasses with the whiskey and top with the butterscotch schnapps. Fill another 4 shot glasses with orange juice and top each glass with a strip of bacon. Take the shot and chase with orange juice and bacon.


 

Royal Gin and Tonic

Makes 4 drinks

Ingredients

4 limes wedges

1 1/3 Cup Gin

2 Cups Tonic

4 Cups Ice Cubes

1 Cup Champagna

Skewered Lime Wedges

Directions:

Place 4 glasses in the freezer to chill. Before serving, rub the inside of each glass with a lime wedge. For each drink, pour 1/3 cup gin, 1/2 cup tonic water, and 1 cup ice cubes in a martini shaker. Shake once or twice. Strain into a glass just until the liquid is about 2 inches below the brim (do not overfill). Top each cocktail with 1/4 cup Champagne. Serve immediately with skewered lime wedges.

Spiced Christmas Bourbon Punch

Mix together:

3 Q

1.5 Q

1 1/8 G

1.5 G

Ingredients

2 C

1 C

3 C

4 C

Bourbon Whiskey

1 C

½ C

1 ½ C

2 C

Sweet Vermouth

1 C

½ C

1 ½ C

2 C

Black Tea

2 C

1 C

3 C

4 C

Apple Cider

1 1/3 C

2/3 C

2 C

2 2/3 C

Fresh Lemon Juice

2/3 C

1/3 C

1 C

1 1/3 C

Simple Syrup

4 tsp.

2 tsp.

1/8 C

1/6 C

Angostura Bitters

4 C

2 C

6 C

8 C

Club Soda

8

4

12

16

Serves

Garnish with cinnamon sticks and apple slices and/or serve with ice cubes with frozen cranberries in them.

Cast Away Grog

1 ½  oz. Gin

1 oz. brown sugar falernum (see below)

1 oz. apple juice

¾ oz. Fresh Squeezed Lime Juice

Dash cardamom bitters

 

Cinnamon Sticks for Garnish

 

Shake all ingredients with ice, serve over large ice ball/cube in a low ball glass.

Hot Buttered Bourbon and Cider - Tim and Mary

Garnish this warming drink with lemon slices and a cinnamon stick.  Makes 4 servings or 3.5 Cups

Ingredients:

2 cups apple cider

1/2 cup water

3 tablespoons (packed) golden brown sugar

4 whole cloves

1 cinnamon stick

3 tablespoons chilled unsalted butter

3/4 cup bourbon

2 1/2 tablespoons fresh lemon juice

Ground nutmeg

 

 

Bring the first 5 ingredients to simmer in medium saucepan. Remove from heat; cover and let steep for 15 minutes. Add 2 tablespoons chilled butter to saucepan; bring to simmer. Remove from heat. Stir in bourbon and lemon juice. Strain into a large measuring cup. Divide hot cider among 4 mugs. Cut 1 tablespoon butter into 4 pieces. Add 1 piece to each mug. Sprinkle nutmeg over.

Brown Sugar Falernum

Makes small bottle

For Infusion:

8 oz overproof rum (or any rum)

8 limes, zest only

50 cloves

1 tablespoon allspice berries

.5 cup of chopped ginger

.25 cup chopped almonds

1 whole nutmeg

 

Place the rum, lime zest and ginger into a jar. Toast the cloves, allspice and nutmeg until aromatic. Add these to the jar and seal. You can even toast the almonds if you like, just don’t burn them. Add all of this to the jar and seal. Agitate the jar a few times over the next 24 hours. Strain through cheesecloth or a filter and discard solids.

For syrup:

2 cups raw, turbinado or demerara sugar

1 cup water

10 drops almond extract

 

Combine sugar and water in a sauce pan over medium heat. Stir until dissolved. Allow to cool, then add almond extract.

Combine filtered rum infusion and cool syrup. Bottle and store in the refrigerator.

Ben's Harvest Margarita

Ingredients:

2 ounces tequila, such as Patron reposado tequila

Few dashes bitters

1 1/2 ounces chilled Spiced Simple Syrup, recipe follows

ice

1/2 ounce freshly squeezed lime juice

Lime wedge, for garnish

 

Directions:

Combine the tequila, simple syrup, lime juice, bitters and ice in a cocktail shaker and shake for 10 seconds.

Serve straight up or on the rocks with a lime wedge for garnish.

 

Spiced Simple Syrup:

1 cup sugar

8 whole allspice berries

8 whole cloves

3 cinnamon sticks

1-inch piece fresh ginger, peeled and coarsely chopped

 

Directions:

Combine the sugar, 1 cup water, allspice, cloves, cinnamon and ginger in a small saucepan. Bring to a boil and cook until the sugar is completely melted. Remove from the heat and let steep for 1 hour. Strain into a small bowl, cover and refrigerate until cold.

 

Aquavit Gimlet

3 oz Aquavit

1 oz lime juice

1 oz simple syrup

1 lime slice

Shake over ice, serve in gimlet glass, garnish with lime slice.


 

Bourbon and Apple Cider Cocktail

Makes one drink (or pitcher):

2 ounces Apple Cider chilled (3 cups)

1 ounce Bourbon (1 ½ cups)

½ to one tsp maple syrup optional (3 Tbsp)

2 ounces Ginger Beer chilled (two 12 oz cans)

Apple wedges for garnish

 


Combine the cider, bourbon, and maple syrup in a cocktail shaker filled with ice and shake until very cold (if serving a crowd, combine these two ingredients in a pitcher and refrigerate for at least an hour.

Strain mixture into an ice filled glass and top with the chilled ginger beer. Stir gently.

Garnish with an apple wedge and serve.

Royk

2 oz rye

2 oz bourbon

1 oz Norseman bitter liquor

0.1 oz maple syrup

Dash aromatic bitters

Smoke

Shake over ice, fill small glass with smoke (oak), pour cocktail into smoke.

Big Bore BBQ Kentucky Peach Tea

Makes one drink:

1 oz Bourbon

1 oz vodka

1 oz white rum

1 oz peach schnapps or peach bourbon

1 oz sweet & sour

Splash of coke

Lemon wedge

 

Shake booze and sweet & sour over ice, pour into glass filled with ice, splash in the coke and squeeze and drop the lemon wedge on top, stir gently,

Lynn’s Autumn Bourbon Delight

Makes one drink:

2 oz bourbon

1 oz lemon juice

1 Tbsp maple Syrup

¼ tsp vanilla

1/8 tsp cinnamon

Rosemary sprig

Cinnamon stick

 

Shake bourbon, lemon, syrup, vanilla, and cinnamon with ice, pour over large ice cube in glass, garnish with cinnamon stick and rosemary spring.


 

Hot Buttered Rum

Servings: 4 (or 16)

Ingredients:

1/2 cup unsalted butter, room temp (2 cups)

2/3 cup packed dark brown sugar (2 2/3 cups)

1/4 cup honey (1 cup)

1/2 tsp  ground cinnamon (2 tsp)

1/4 tsp  ground nutmeg (1 tsp)

1/8 tsp  ground cloves (1/2 tsp)

pinch     salt (4 pinches)

3/4 cup spiced rum (750 mL bottle)

2 cups   boiling water (8 cups)

4 sticks cinnamon, for garnish (16 sticks)

 Directions:

1.       Using an electric mixer, beat the Butter Mixture Ingredients until blended and smooth.

2.       Add the rum and boiling water. Stir until the butter mixture dissolves.

3.       Divide the buttered rum among 4 mugs, garnish with the cinnamon sticks and serve.

4.       Pour the buttered rum into a crock pot and serve with a ladle.

Guatemalan Sunshine

Makes one drink:

1.5 oz rum

0.75 oz Morita Chile Syrup (see below)

1 oz fresh lime juice

1 oz fresh pineapple juice

Chocolate bitters

Grated Chocolate (Garnish)

Shake over ice, pour over large ice cube in glass, garnish with chocolate.

Morita Chile Syrup

Makes 1 quart:

1 quart simple syrup

2 cinnamon sticks

5 morita chiles (red chipotle)

 

1.       Bring simple syrup to medium heat.

2.       Break up chiles and add to heated syrup.

3.       Simmer for 10 minutes, check heat level and let simmer for another 10 minutes if needed.

4.       When desired heat level is achieved, strain and refrigerate.

COV Fireside Old Fashioned

Qty

Unit

Ingredients

2.5

fl-oz

J. Carver Barrel Aged Gin

0.5

fl-oz

Cinnamon Vanilla Dema

2

dashes

Bitters: Bittercube Trinity

1

EA

Black Cherry

1

EA

Large Cocktail Ice Cube

 

COV Cinnamon Vanilla Dema

Makes 2 Cups:

Qty

Unit

Ingredients

1

cup

Water, Tap

1

cup

Demerara Sugar (Bulk)

1

EA

Cinnamon Sticks

1

tsp

Vanilla Extract

 

COV Espresso Martini 

Qty

Unit

Ingredients

1.5

fl-oz

Du Nord Café Frieda Coffee Liquor

1

fl-oz

ESPRESSO

0.5

fl-oz

Simple Syrup

1.5

fl-oz

Stoli Vanilla Vodka

 

COV Espresso Old Fashioned 

Qty

Unit

Ingredients

2

fl-oz

J. Carver Bourbon Whiskey

1

EA

ESPRESSO

3

dashes

Bitters: Bittercube Trinity

0.5

fl-oz

Cointreau Liqueur (Orange Liquor)

0.5

fl-oz

Cinnamon Vanilla Dema

 

 

 


2         Appetizers

 

Beer Dip...................................................................................................................................................... 2-2

Mexican Restaurant White Cheese Dip....................................................................................................... 2-2

Warm Butternut Squash Dip with Gruyere and Pistachios....................................................................... 2-3

Williams Cranberry Meatballs.................................................................................................................. 2-3

Pesto, Olive, and Roasted-Pepper Goat Cheese Torta................................................................................. 2-4

Asparagus with Wasabi-Mayonnaise Dip................................................................................................... 2-5

Hot Corn Dip.............................................................................................................................................. 2-5

Eleanor Chip Dip......................................................................................................................................... 2-5

Tex-Mex Dip Aka Seven-Layer Dip................................................................................................................. 2-6

Drea’s Jalap-bean-O-wraps........................................................................................................................ 2-6

Julie House’s Cranberry Jalapeno Salsa.................................................................................................... 2-7

Bugle Mix................................................................................................................................................... 2-7

Wayzata CC Cowboy Caviar....................................................................................................................... 2-7

Baked Brie with Basil and Dried Cranberries............................................................................................. 2-7

Cheesy Italian Arancini Rice Balls.............................................................................................................. 2-8

Party Salsa................................................................................................................................................ 2-9

Mexican cheese dip..................................................................................................................................... 2-9

Shelly’s Buffalo Chicken Dip...................................................................................................................... 2-9

Frisvold Summer Salsa............................................................................................................................ 2-10

Herbed Havarti in Pastry......................................................................................................................... 2-11

Judy’s Artichoke Dip................................................................................................................................. 2-11

Mediterranean Nachos............................................................................................................................ 2-12

Dana’s Authentic Hummus....................................................................................................................... 2-13

Todd Latvola’s Buffalo Chicken Dip......................................................................................................... 2-13

 


 

 

Beer Dip

Ingredients:

 

2x

1x

Ingredients

1 ½  Cup

¾ Cup

Beer

4 Cups

2 Cups

shredded cheese (any kind)

4 Blocks

2 Blocks

8oz cream cheese

2 Cup

1 Cup

Mayo

2 Pkt

1 Pkt

Ranch Dressing Packet

 

Mix together and serve with Pretzels or Fritos

 

 

Mexican Restaurant White Cheese Dip

 

Ingredients:

    1 1/4 (1.25) lb. block White American Cheese, cut into 1-inch cubes

    2/3 cup whole milk

    1/2 cup cold water

    1/4 cup diced green chiles, from a can

    2 pickled jalapenos, chopped

    1 ounce pickled jalapeno juice

    pinch of cumin

 

 

Instructions:

Microwave Method:

Combine the cheese cubes, milk and water into a large microwave safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs but should come together as a nice runny dip after all the cheese is melted. Remove from the microwave and stir in the rest of the ingredients.

Crock Pot Method:

Combine all ingredients in a small Crock Pot. Set on low for 1 hour, stirring occasionally. Once melted, reduce the setting to warm.

Reheating Instructions:

Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.


 

Warm Butternut Squash Dip with Gruyere and Pistachios

 

Ingredients:

On 1-pound Butternut Squash

Olive Oil

Salt (roughly ½ tsp)

1 garlic clove – minced

3 Tbls plain Greek Yogurt

1 C. finely shredded Gruyere (3/4 cup + ¼ cup)

¼ tsp cayenne

1 Tbls finely chopped parsley

1/3 C. pistachios – finely chopped

 

Instructions:

1.       Pre-heat oven to 400

2.       Cut squash in half lengthwise and scoop out seeds. Rub with olive oil and salt. 

3.       Arrange on parchment-lined backing sheet, cut side down.

4.       Roast at 400 for 45 minutes or until fork tender

5.       When cool enough to touch, scoop out the squash flesh and reserve in a bowl.  Stir in the garlic, yogurt, ¾ C. cheese (not the full cup!), cayenne, and parsley.  Add more salt if needed.

6.       Transfer to oven-safe ramekin or casserole and top with remaining ¼ C. cheese and nuts

7.       Bake until cheese is melted – about 10 minutes

8.       Serve immediately with chips

 

Williams Cranberry Meatballs 

Makes about 7 dozen  - Works great with ground venison too!

 

Ingredients:

2 eggs, beaten 

1 cup dry breadcrumbs

1/3 cup minced fresh parsley

1/3 cup ketchup

2 Tbsp finely chopped onion

2 Tbsp soy sauce

½ tsp salt

¼ tsp pepper

2 pounds ground beef or venison


Sauce:

1 can (16 oz)whole-berry cranberry sauce

1 bottle (12 oz) chili sauce

1 Tbsp brown sugar

1 Tbsp Dijon mustard

1 Tbsp lemon juice

2 garlic cloves, minced


Instructions:

In a bowl, combine the first eight ingredients.  Add meat and mix well.  Shape into 1” balls.  Place in an ungreased baking pan.  Bake uncovered at 450 for 8-10 minutes or until no longer pink.  Transfer with a slotted spoon to crock pot or chafing dish.  Combine sauce ingredients in a saucepan; simmer for 10 minutes, stirring occasionally.  Pour over meatballs.  Serve warm.                                                                               

 

 

 


 

Pesto, Olive, and Roasted-Pepper Goat Cheese Torta

Rating: 9

Ingredients:

        1/4 cup prepared basil pesto

        Vegetable oil for brushing pan

        1/4 cup finely chopped rinsed drained bottled roasted red peppers

        20 oz. soft mild goat cheese, softened at room temperature (2 cups)

        3 tablespoons bottled black olive paste or tapenade

        Accompaniment: crackers or toasts

   

Special Equipment:  2 1/4-cup loaf pan (5 3/4 by 3 1/2 by 2 1/4 inches)

Preparation:

Drain pesto in a small fine-mesh sieve set over a bowl for 15 minutes, then discard excess oil.

Lightly oil loaf pan and line with a sheet of plastic wrap large enough to allow a generous overhang on all 4 sides.

Blot peppers well between paper towels to remove excess liquid.

Spread about one fourth (1/2 cup) of cheese evenly over bottom of loaf pan and top with all of pesto, spreading evenly. Drop 1/2 cup cheese by tablespoons over pesto and spread gently to cover pesto.

Top with chopped peppers, spreading evenly. Drop another 1/2 cup cheese by tablespoons over peppers and spread gently to cover peppers.

Spread olive paste evenly on top, then drop remaining cheese by tablespoons over olive paste, spreading gently to cover olive paste. Cover pan with another sheet of plastic wrap and chill for at least 8 hours.

Remove plastic wrap from top of pan and invert torta onto a serving plate, then peel off remaining plastic wrap. Let torta stand at room temperature for 20 minutes before serving.

Cooks' notes:

·For a smoother-looking torta, oiled loaf pan can be lined with parchment paper instead of plastic wrap. Cut 1 long piece of parchment to line bottom and ends, leaving a 2-inch overhang, then trace and cut out 2 more pieces for sides of pan plus a 2-inch overhang. ·Torta can be chilled in pan for up to 24 hours. Let torta stand at room temperature for 20 minutes before serving.

 


 

Asparagus with Wasabi-Mayonnaise Dip

Serves: 6

Ingredients

        3 lb. thin to medium asparagus, trimmed

        1 cup mayonnaise

        4 teaspoons soy sauce

        1 1/2 teaspoons sugar

        2 teaspoons fresh lemon juice

        2 teaspoons wasabi paste

 

Preparation

Blanch asparagus in 2 batches in a large saucepan of boiling salted water for 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry.

Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.

Serve asparagus with dip.

Cooks' note:  Asparagus and dip may be prepared 1 day ahead and chilled, covered.

 

Hot Corn Dip

1 can white corn (drained)

1 can yellow corn (drained)

1 10oz can diced tomatoes w/green chilies

1 8oz package cream cheese (softened) * Works with non-dairy cream chees too!

½ tsp. Chili powder (be generous)

½ tsp. garlic powder (be generous)

½ tsp. Cayenne pepper powder

 

1.       Pre heat oven to 350 degrees

2.       Mix together all ingredients

3.       Place in baking dish and bake for 30 minutes or until bubbly

Serve with Fritos Scoops or flat pretzels

Eleanor Chip Dip

1 8oz. cream cheese

3 Tbsp. milk (one at a time)

3 Tbsp. Mayo

3 Tbsp. ketchup

1 Tbsp. grated onion

Celery salt, salt, pepper to taste

 

Combine all ingredients and serve with potato chips!


Tex-Mex Dip Aka Seven-Layer Dip

Serves: 10

3 medium ripe avocados (or frozen tin guacamole or a pint premade guacamole)

2 tablespoons lemon juice

1⁄2 teaspoon salt

1⁄4 teaspoon pepper

1 (8 ounce) sour cream

1⁄2 cup mayonnaise

1 (1/4-1 1/8 ounce) package taco seasoning mix

2 (10 1/2 ounce) cans bean dip

1 bunch green onions with top, chopped (1 cup)

3 medium tomatoes, cored, halved, seeded and coarsely chopped (2 cups)

2 (3 1/2 ounce) cans pitted ripe olives, drained, coarsely chopped

1 (8 ounce) package sharp cheddar cheese, shredded

 

Peel, pit and mash avocados in a medium-size bowl with lemon juice, salt and pepper.

Combine sour cream, mayonnaise, and taco seasoning mix in a bowl.

To assemble:

1.       Spread bean dip on a large shallow serving platter.

2.       top with seasoned avocado mixture.

3.       Layer with sour cream-taco mixture.

4.       Sprinkle with chopped onions,

5.       tomatoes and

6.       olives.

7.       Cover with shredded cheese.

Serve chilled or at room temperature with tortilla chips.

Drea’s Jalap-bean-O-wraps

Flour Tortillas (big)

8 oz. Cream Cheese

½ Cup shredded Cheddar

Jalap-bean-O’s

Med Red Bell Pepper

 

Mix cheeses.

Spread on tortilla.

Layer Jalap-bean-O’s on cheese mixture.

Roll tightly.

Slice 1” thick

 


 

Julie House’s Cranberry Jalapeno Salsa

Bag cranberries – pulse in food processor

2 jalapeno – remove seeds and membrane – chop

¼ C fresh cilantro – chopped

½ C sugar

1 Tbsp. Cumin

6 green onions – chopped

1 tsp. salt

3 Tbsp. Lime juice

2 garlic cloves - minced

Mix and let sit for several hours before serving.

Serve with Tortilla chips.

 

Bugle Mix

2 pkgs. Bugles – 1 plain and 1 cheddar

1 9 oz. box cheese-its

1 box rice Chex

4 cups pretzel sticks

1 carton little goldfish – Parmesan or cheddar

 

 

Seasoning:

2 tsp. dill weed

1 tsp. lemon pepper

¼ tsp. garlic powder

¾ pkg. hidden valley ranch dressing, dry

¾ cup buttery flavored popcorn oil

 

 

1.       Mix dry seasonings together and sprinkle over crackers in a large bowl.

2.       Pour oil over cracker mixture and mix gently until mixed well.

3.       Store in a cool place.

Wayzata CC Cowboy Caviar

1 can black beans

1 can Black-eyed peas

1 can shoe peg corn

1 bunch cilantro, chopped

4 avocados, diced

1 container cherry tomatoes, diced.

1 bunch green onions, diced

¼ cup red wine vinegar

¼ cup olive oil

Salt, pepper, lemon juice, cumin as desired

Baked Brie with Basil and Dried Cranberries

Thanksgiving 2015 at Lake Lemon – serves: 6

1 wheel (roughly 18 oz) of Brie

¼ cup fresh basil, chopped

½ cup dried cranberries

1/3 cup brown sugar

 

Cut wheel of cheese in half horizontally.  Sprinkle bottom half with cranberries, brown sugar, and basil.  Replace top half and bake in oven-proof dish at 375 for 20 minutes.  Serve with sliced apple and crackers.


 

Cheesy Italian Arancini Rice Balls

 

Yield: 25 golf ball sized   Prep: 30 mins   Cook: 1 hr 
Great for making ahead - they keep in the fridge for 3 days, then just reheat at 350F for 10 minutes!

 

Ingredients

BAKED RISOTTO

2 tbsp butter

2 garlic cloves , minced

1 small onion , finely diced

1 1/2 cups risotto rice (arborio)

1/2 cup white wine or broth/stock

3 1/2 cups chicken broth/stock

1 cup milk

 

 

RICE MIXTURE

1 egg

1 cup grated cheddar cheese

3/4 cup grated mozzarella cheese

2 ½ Tbsp finely chopped parsley

1/2 tsp salt

Pepper

COATING

1/2 cup plain flour

1/2 tsp salt

Black pepper

2 eggs

2 cups panko breadcrumbs

Cooking oil (I used vegetable oil)


Instructions

1.       Preheat oven to 350F.

2.       Melt butter in a skillet over medium heat. Add garlic and onion and cook for 5 minutes until soft.

3.       Add rice and stir until grains turn translucent. Add wine and turn up the heat to medium high. Cook until liquid is mostly absorbed/evaporated.

4.       Add chicken broth and milk. Stir, bring to simmer, cover, then transfer to oven. Baked, covered, for 30 to 40 minutes until all liquid is absorbed and rice is tender.

5.       Remove from oven and allow to cool. Add Rice Mixture Ingredients and mix to combine. Cover and transfer to refrigerator for at least 3 hours or preferably overnight.

COATING

1.       Mix flour, salt and pepper in a shallow bowl, eggs in another (lightly beaten) and panko in a third shallow bowl.

2.       Measure out a level (packed) ice cream scoop of rice mixture (about 2 1/2 tbsp) and roll into a ball. (Note 2)

3.       Roll in flour, then dredge in egg mixture, then coat in panko, pressing to coat. Repeat with remaining mixture.

COOK

1.       In a medium saucepan, pour in 1"/2.5cm depth of oil and heat over medium high heat.

2.       Toss in a breadcrumb and if it starts sizzling immediately, the oil is hot enough.

3.       Carefully transfer a few balls into the hot oil, using a spoon. Turn frequently so they cook golden evenly, and when they are a deep golden brown, remove onto a paper towel lined plate to drain.

4.       Repeat with remaining balls.

TO SERVE

1.       sprinkled with finely chopped fresh parsley if desired.

 

 

 


 

Party Salsa

Makes: 8 cups  Rating: 8+

Ingredients

 

1 14 1/2-to 16-ounce can stewed tomatoes, well drained

1 medium onion, quartered

10 large garlic cloves

3 jalapeño chilies, stemmed, seeded

1 bunch cilantro, stems trimmed

4 large tomatoes, seeded, quartered

1 4-ounce can diced green chilies

6 large green onions, chopped

1 tablespoon ground cumin

3 tablespoons fresh lemon juice

4 teaspoons fresh lime juice

Tortilla chips

 

1.       Process stewed tomatoes, onion, garlic cloves, jalapeños and half of cilantro in processor to chunky puree. Transfer mixture to large bowl.

2.       Place fresh tomatoes, diced green chilies and remaining cilantro in processor and blend until tomatoes are finely chopped. Add to mixture in a large bowl.

3.       Mix in green onions, cumin, lemon and lime juices.

4.       Season salsa to taste with salt and pepper.

5.       Cover and chill until cold, at least 1 hour and up to 4 hours.

6.       Serve with tortilla chips.

 

Mexican cheese dip

1 # hamburger – cooked, crumbled, well drained

2 Tbsp. flour

¾ cup whipping cream

2 # Velveeta Mexican cheese - cubed

1 chopped onion

1 3 ½ can diced green chili peppers

1 green pepper – chopped

 

 

1.       Cook hamburger, flour, and whipping cream until thick.

2.       Add remaining ingredients.  Simmer for 10-15 minutes.

3.       Serve with Mexican chips.

 

Shelly’s Buffalo Chicken Dip

4 Boneless Skinless chicken breasts, boiled and shredded

12 oz. bottle Franks hot sauce

2 – 8 oz. packages cream cheese

Pkg of ranch dressing

8 oz. pkg mixed cheese, shredded (about 2 cups)

In a baking pan, layer the cream cheese, chicken, and hot sauce.

Sprinkle with ranch dressing.

Sprinkle with cheese.

Bake uncovered at 350 degrees for 30-40 minutes or until bubbly. (Watch that the top doesn’t get browned).

Let stand 10 minutes.

Serve hot or warm with Fritos “Scoops” or Mexican chips.

Frisvold Summer Salsa

Yield: 9 Pints – Prep Time: 1 hr 15 mins – Cook time: 25 mins

10 cups peeled, chopped and drained tomatoes (see note) (20 big tomatoes, 18-20# roma tomatos)

2 ½ Tablespoons canning or pickling salt (see note)

3 cups chopped onion

⅓ cup chopped fresh cilantro

3 cups chopped Pablanos pepper

⅓ cup sugar, optional, depending on sweetness of tomatoes

medium jalapeños, finely chopped, membranes and seeds removed (leave in for extra spice) – about 1 to 1 1/4 cups

1 ¼ cups white vinegar (see note)

7 cloves garlic, finely minced

16 ounces tomato sauce, NOT optional – necessary for safe canning/proper pH

2 ½ teaspoons ground cumin2 ½ teaspoons

12 ounces tomato paste, optional if you want a thicker salsa

coarsely ground black pepper

 

 

1.       Combine all the ingredients in a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring often.

2.       Fill sterilized pint-size canning jars within 1/2-inch of the top. Wipe the rim of the jar clean and seal with a lid and ring.

3.       Process in a water or steam bath canner for 15 minutes (add 5 minutes if you live at 1,001 to 3,000 feet; add 10 minutes for 3,001 to 6,000 feet; add 15 minutes for 6,001 feet to 8,000 feet).

4.       Remove the jars carefully from the water or steam bath and let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press the top of the lid; it should be firm – if the center bubbles up and down when you press on it, it hasn’t sealed correctly and will need to be refrigerated or re-processed).

NOTES:

Salt: if you don’t have canning or pickling salt and would prefer not to buy it, you can use coarse, kosher salt (or experiment with table salt) but make sure it doesn’t have added iodine or any other additives.

Peeling the Tomatoes: I don’t like messing with a water bath and bowl of ice water to peel the tomatoes; instead, I cut them in half and place them cut side down on a large baking sheet (really cram them in there in a single layer). I broil them for 3-4 minutes until the skins begin to pucker. Once they come out of the oven, the skins will wrinkle and peel right off and the baking sheet is easily cleaned.

Chopping: for easy and fast chopping, I throw the onion, green pepper, jalapeños and garlic in the food processor and process until chopped to the desired size.

PH: as with all canning recipes, this recipe has been developed and tested specifically to make sure the pH level is safe for canning. Don’t alter the amount of acidity (vinegar). You CAN substitute some of the vinegar for bottled lemon or lime juice (this will affect the overall flavor). DO NOT USE FRESH LEMON OR LIME JUICE; it is not acidic enough.

Canning Method: I have not canned this recipe in a pressure canner, but I have given details in the post above about steam canners vs. water bath canners.

Herbed Havarti in Pastry

 

1 sheet frozen puff pastry

1 teaspoon Dijon mustard

1 (12-ounce) loaf Havarti cheese, 1” thick

1 teaspoon dried parsley flakes

½ teaspoon dried chives

¼ teaspoon dried dill weed

¼ teaspoon dried basil

¼ teaspoon dried fennel

1 egg, beaten

 

               

 

1.       Thaw 1 sheet of frozen puff pastry. 

2.       Spread the Dijon mustard over the top of the cheese. 

3.       Sprinkle with the parsley flakes, chives, dill weed, basil and fennel. 

4.       Place the cheese mustard side down in the center of the pastry. 

5.       Wrap the pastry around the cheese.  Trim the excess pastry; seal the seams. 

6.       Brush with some of the beaten egg. 

7.       Place seam side down on a baking sheet. 

8.       Chill for 30 minutes. 

9.       Bake at 375F degrees for 20 minutes.

10.   Brush with the remaining egg.  Bake for 10 minutes longer. 

11.   Let stand until cooled to room temperature. 

12.   Arrange on a serving platter.

Judy’s Artichoke Dip

 

1 (14 oz) can artichoke hearts

½ cup sour cream

½ cup mayo

8 oz cream cheese

1 + ¼ cup parmesan cheese, grated

2 cloves garlic, minced

Dill weed

 

               

1.       Drain and chop artichoke hearts, set aside

2.       Soften cream cheese, mix in mayo, sour cream, 1 cup parmesan cheese.

3.       Suate garlic to wake it up and add

4.       Add artichokes and mix.

5.       Put into 8x8 ceramic or glass baking dish (or pie plate)

6.       Sprinkle remaining parmesan cheese on top.

7.       Bake at 350 degrees for 20 minutes or until bubbly and slightly browned.

8.       Serve with crackers, pita chips, pita wedges, or a spoon


 

 

Mediterranean Nachos

Serves 12 - Cuisine At Home June 1999

Ingredients:

9 Pocket Pitas

1 C extra virgin olive oil

2 tsp ground turmeric

2 tsp ground cumin

2 tsp ground cardamom

1/2 tsp cayenne pepper

1/2 tsp salt

2 C heavy cream

1 lb feta chees, crumbled

 

 

Directions:

1.       Slice pitas in half crosswise (splitting to make 1/2 a thick)

2.       Whisk together the olive oil and seasonings (turmeric, cumin, cardamom, pepper and salt)

3.       Brush oil mixture on cut sides of pita halves.

4.       Cut each pita into 6 wedges.

5.       Bake at 375 degrees for 7-9 minutes or until crispy.  Watch carefully, thinner chips may over brown.

6.       Combine cream and feta cheese in a medium saucepan.  Whisk over medium heat until cheese is melted and the sauce begins to bubble.

7.       Simmer the feta cream until thick and clingy (20 minutes), stirring occasionally. Keep it bubbling steadily, but don't get heat too high.  Keep warm.

Toppings:

·         Kalamata olives, pitted and chopped

·         Cilantro Yogurt (see below)

·         Marinated Tomatoes (see below)

·         Red Lentils (See below)

 

Cilantro Yogurt:

Ingredients:

2 C cilantro, chopped

3 cloves garlic, minced

2 Tbsp lime Juice

Salt/Pepper to taste

3 Tbsp olive oil

1/2 C plain yogurt

Directions:  Put all ingredients in food processed except olive oil and yogurt.  Run procerssor while drizzling olive oil until incorported. Put pesto in small serving bowl.  Stir in yogurt.