Sweetheart Dinner Salad

This simple salad was served at a "Sweetheart Banquet" we attended years ago. Various contributors brought the different ingredients and the salads were easily assembled on site before the event.
(The original recipe was from my friend Cathy Auffarth.)

Layer ingredients in this order on a salad plate:
Romaine (or any sort of leaf lettuce, but not iceberg!)
Green onions, finely chopped (with green stems)
Celery, sliced thin on the angle
Mandarin oranges (canned, drained)
Sugared almonds (see below)

Top with sweet red wine vinegar dressing.  (See below.)

Sugared Almonds:
Combine 1 C. slivered almonds with 3-4 Tbsp. sugar over medium heat, stirring until lightly toasted and caramelized.

Sweet Red Wine Vinegar Dressing:
1/4 C. red wine vinegar
1/2 C. olive oil
1 Tbsp. Sugar
2-3 drops Tabasco sauce
salt & pepper, to taste

Pumpkin Pancakes with Buttery Maple Pecan Syrup

This recipe is originally from allrecipes.com.  I doubled it and used 1 can of Trader Joe's organic pumpkin purée to feed a crowd of ten.  The doubled recipe appears below.  They're yummy, and if you have some left--not likely around here!--they're good leftover.

Pancakes (doubled recipe):
3 C. milk
2 C. pumpkin purée (I used 1 15-oz. can)
2 eggs (I used 3 small)
1/4 C. oil (I used olive oil)
1/4 C. Apple cider vinegar (yes, vinegar!)
4 C. flour (I used half freshly-ground whole wheat)
1/3 C. brown sugar
1 Tbsp. + 1 tsp. baking powder
2 tsp. baking soda
2 tsp. ground allspice
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. salt

Combine wet ingredients in large mixing bowl and mix well.  Combine dry ingredients and add all at once to wet ingredients.  Stir just until blended.  Do not over-mix!

Cook in tad of butter over medium heat on hot griddle.  Delicious served warm with Buttery Maple Pecan Syrup and whipped cream.

Buttery Maple Pecan Syrup:
1/2 C. (1 stick) butter
1 1/2 C.+ pure maple syrup (I used dark amber from Costco)
3/4 C. pecan pieces, toasted

Melt butter and heat over medium heat until nicely browned.  Stir in maple syrup and cook together for 2-3 minutes over medium heat.  Remove from heat and let stand.  Add toasted pecans.

This original quantities (from allrecipes.com) appear here.

Uncle Steve's BBQ Sauce

Ingredients:
2 cups apple cider vinegar
1 1/2 cups tomato sauce (or a 15 oz. can)
1/2 cup brown sugar
1/3 cup sugar
1 1/2 tablespoon Worcestershire sauce
1 tablespoon onion salt (2 teaspoons salt and 1 teaspoon onion powder)
1 tablespoon black pepper
1 1/2 tablespoon minced onion
1 1/2 tablespoon crushed red pepper
1/3 cup hot sauce (Tabasco, Frank's, etc. ...I use Frank's and then just store it in that bottle)

Directions:
Combine ingredients in a saucepan.  Bring to a boil.  Reduce heat, and simmer 20 - 30 minutes, stirring occasionally.

Drown your meat in this deliciousness, and enjoy.

50+ Real-Food Condiment Recipes

Here's a link to some homemade condiment recipes I want to be able to find again.  Fewer preservatives and artificial ingredients is good, but so is a good recipe that makes for a decent substitute!

I'll post comments below if I try any of them, and you do the same if you do!

By the way, it is hard to beat Uncle Steve's BBQ Sauce, which is already posted here on this site.

Brussels Sprout Salad

Approx. 24 Brussels sprouts, shredded (I use the whole big bag from Costco)
1/2 C. Parmigiano-Reggiano, finely grated (or pre-shredded kind, but not "powdery" kind!)
1/4-1/2 C. toasted walnuts, in pieces
1/2 C.+ extra virgin olive oil
1/4 C. apple cider vinegar
2 Tbsp. Dijon mustard
SPG

1) Chop the ends off of the brussel sprouts, then rinse and soak briefly in cold water.

2) Shred the brussel sprouts in a food processor or mandolin, or chop with a knife. 

3) Toss the sprouts in a bowl and top with toasted walnuts and grated cheese.

4) For the dressing, blend the olive oil, apple cider vinegar, and mustard with a sprinkle of SPG.

5) Pour the dressing over the salad and stir thoroughly. 

NOTE: This is best served after a brief chilling in the fridge.  

AUNT KIM'S VERSION (Beach Week 2021)

1.5 lb fresh Brussels sprouts

1 granny smith apple

1 tsp. lemon juice

1/3 C. dried cranberries

1/3 C. pomegranate arils

1/4 C. walnuts, chopped

2 oz. feta cheese, crumbled

Dressing:

1/3 C. olive oil

3 Tbsp. cider vinegar

1 Tsbp. fresh lemon juice

2 Tbsp. honey

1 1/2 tsp dijon mustard

1/2 tsp. garlic powder

salt and pepper to taste

Combine dressing ingredients in a small jar and shake well to combine. Shred Brussels sprouts, rinse well, and dry. Chop apple and toss with lemon juice to prevent browning. Combine all remaining salad ingredients in a large salad bowl. Toss with dressing and serve.

Chocolate Chip Chickpea Cookies (gluten- and grain-free)

These are tastier than you might expect them to be.  I promise you can't taste the chickpeas!  If you can't have grains or gluten, but still want some cookies, these will make you very happy!  The shape and texture are a little different than regular cookies, but they are definitely a yummy grain-free cookie alternative!

Ingredients

1¼  C. (1 can) chickpeas, well-rinsed and patted dry with a paper towel
2 tsp. vanilla extract
½ – ¾ C. natural peanut or almond butter - room temperature
¼ C. honey, agave, or real maple syrup
1 tsp. baking powder
pinch of salt
½ C. chocolate chips

Directions

Preheat oven to 350°F.

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. 

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1½" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. 

Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. 

They will not set like normal cookies.

Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

Olivia's Super-Healthy Carrot Muffins (dairy-free)

2 cups whole-wheat flour
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp cloves, nutmeg, pumpkin pie spice (opt.)
4 eggs
1 cup olive oil
3/4 cup brown sugar (or more if you want your muffins to taste very sweet)
3 cups carrot pulp (left over from juicing)
oats

1. Preheat oven to 350 degrees.
2. Combine flour, baking powder, baking soda, salt, in bowl and set aside.
3. Mix eggs, oil, and sugar in bowl or KitchenAid.
4. Add flour mixture to egg mixture.
5. Put the carrot pulp in a bowl and add warm water, stirring until the consistency of the carrot/water mixture resembles applesauce.
6. Add carrot/water mix to batter.
7. The mixture now will be very gloppy and watery, so add oats and/or more flour until the mixture becomes the desired consistency.  (I added about 1 cup oats and <1 br="" cup="" flour.="">8. Cook the muffins in muffin pan for about 20 minutes. 

Note: These muffins will not be smooth on top.  They are also not very sweet unless you add more sugar.

Basic Stir-Fry Sauce

My parents have called asking about how to make this basic "knock-off Chinese food" sauce for stir-fried vegetables.  Usually I do the following:

1) Dice whatever leftover meat I have and want to include.

2) Dice whatever veggies I have on hand and want to include: any combination of onion, carrot, pepper, celery, broccoli, etc.

3) Stir-fry the veggies in coconut oil (if I'm in a hurry and need to use high heat) or olive oil (if I have time to cook it over medium heat), seasoning with SPG.

4) If I want a semi-thick sauce like at Chinese restaurants to serve over rice, I make a sauce of the following (usually doubling for my family):

Combine in measuring cup or large mug:

2 tsp. sugar

5+ tsp. soy sauce

2+ tsp. white wine

Carefully stir in (until there are no lumps):

2 tsp. cornstarch

Pour into saucepan and slowly whisk in:

1 C. water

Add Asian seasonings--I use a nice blend from Costco--and maybe some grated fresh ginger and simmer lightly until thickened.  Combine with veggies and meat and serve.  

We like nuts in it, too!  Add almonds, peanuts, cashews, or even walnuts--or just have them available on the table as a topping. 

Basic Corn Bread

My friend Cherie has asked for a good cornbread recipe. This one is from the More-with-Less Mennonite cookbook.  My copy (39th printing, May 1991) is so stained and frayed as to almost be illegible at this point, with pages falling out and the cover off.  It is well loved!

The recipe as published uses sweet milk, and I've included that recipe below my modified version, immediately below, which uses buttermilk and a few other tweaks.

Buttermilk Cornbread (the way I make it)
1 C. cornmeal
1 C. flour (I use freshly ground whole wheat)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 T. brown sugar

Make a well and add:
2 beaten eggs
1 C. buttermilk
1/4 C. oil (I use olive oil)

Stir just until smooth.  Pour into a pre-heated (heavily oiled during the heating) cast iron skillet and bake at 400 degrees for 25 minutes or so until golden brown.  I always triple the recipe and then cook it in two skillets so we'll have leftovers for making cornbread dressing as a side dish.  It freezes nicely.

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Basic Cornbread (as published in More-with-Less)
1 C. cornmeal
1 C. flour (may use part or all whole wheat)
4 tsp. baking powder
1/2 tsp. salt
2 T. brown sugar
1/2 C. dry milk powder (optional)

Make a well and add:
2 beaten eggs
1 C. milk
1/4 C. oil or melted shortening

Stir just until smooth.  Pour into a greased 9x9 pan and bake at 400 degrees for 25 minutes.  Serve hot with butter, syrup, honey, or milk.

Original contributors: Esther Landis, Lancaster, PA and Eleanor Hiebert, Elkins Park, PA

"Laura Rolls" (Dinner Rolls)

This is the dinner roll recipe from my friend Cheri's friend Laura, whom I've never met, but whose dinner rolls are the best we've ever tasted.  They are a must at all holiday meals around here.

1/2 C. warm water
1 tsp. sugar
yeast
1 C. warm milk
1/2 C. butter
1 egg, beaten
1 tsp. salt
1/2 C. sugar (I use 1/3 C.)
4 1/4 C. flour (I use freshly-ground whole wheat)

Dissolve 1 tsp. sugar in water and sprinkle yeast over top.  Scald milk and let cool to warm (or just heat up to right warmth).  Add butter and remaining ingredients to warm milk except flour.  Stir milk mixture into yeast mixture.  Add flour 1 C. at a time.  Rise 2 hours.  Punch down, then rise 1 hour again.  Shape into rolls.  Makes 2 dozen.  Bake at 350 degrees until they smell done.  (Really!  I'm sorry not to know better.  15-20 minutes, maybe?)

Sai (Festive Estonian Holiday Bread)

This recipe is for a traditional festive Estonian sweet bread that is traditionally served by Estonians at all celebratory meals.  We eat it on Thanksgiving morning around here with sausage patties, which holds us until the feast later in the afternoon.

yeast
3/4 C. warm milk
2 C. flour
juice of 1 orange, plus grated orange peel (approximately 1 C.)
1 egg (save a little)
1/2 C. sugar

I put the above in my Kitchen Aid mixer with the dough hook.  Let it mix a little, then add:
2+ C. flour
3/4 stick butter, softened
1/2 tsp. cardamom (opt., but what makes it!)

1 C. golden raisins (Do not add until the end!)

Allow all ingredients except raisins to knead well.  If you have time, let it rise, then punch down and mix it again for a second rising.  Either way, add 1 C. golden raisins at the end of the final mixing before the final rise.

Divide dough into three equal parts, roll out into long strips, and braid.  (Traditionally it is then formed into a circle, but it is also often braided into a long loaf shape, which is easier.)  Brush with blended egg and top with sliced almonds before baking at 350 degrees for half an hour or until golden brown and done.  As the braid bakes, it separates, exposing new dough, so you may want to baste new part with egg and add more almonds to the bare part about halfway through.  Traditionally, Estonians dust lightly with powdered sugar for a festive holiday presentation. 

Chicken over Spaghetti with Sun-Dried Tomatoes

This recipe is from my friend Laurie Jones.  It is my daughter Elanore's request for her birthday dinner.  "She made this one time when I was over there and it was SOOOO good!" she told me. 

4 chicken breasts, cut in strips

2 C heavy whipping cream

2 C half and half

1 C Chardonnay

1/2 jar julienne-cut sun-dried toms, drained (8.5-oz Bella Sun Luci SDT w/Ital. Herbs - Julienne Cut)

2 shallots, minced

3 garlic cloves, minced

fresh basil to taste

salt and pepper to taste

flour for coating chicken

In a dish, combine flour, salt, pepper, and any seasoning you like on the chicken to coat the chicken.  Sometimes I just mix the flour with salt, pepper and garlic powder.  I almost always only use seasoned pepper around here if that makes any difference. Fry the chix in olive oil and butter.  Remove and keep warm.  Place shallots and garlic in pan to brown scraping up bits of chix.  Stir in creams and wine and bring to a low boil and let simmer for a few minutes so it will thicken.  Reduce heat and stir in toms and basil.  When it thickens to your preference, add back the chix and warm for a bit.  Taste test it around this point as it generally needs more salt than one would think.  Serve over Cappellini noodles with freshly grated parmesan cheese. 

*If your boil is not very low, the wine and cream will separate and curdle, making a big mess!

*Adjust everything to your family’s preference.  It tastes a little different every time I make it!

*I use one of those counter skillets so there will be enough room for everything.

Oven-Fried Chicken

Oven Fried Chicken

• 3lbs chicken pieces, rinsed and patted dry*
• ½ cup melted butter (I only use about half this amount and can’t tell a difference)
• ½ cup flour, heaping
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 ½ teaspoons paprika

Preheat the oven to 400 degrees.

Mix together flour, salt, pepper and paprika (I do this in a Ziploc bag). Dip chicken pieces in melted butter and then coat evenly with flour mixture.

Place in a single layer on a greased shallow baking pan (skin side down – if you’ve left the skin on).

Bake 400 degrees for 30 minutes. Turn chicken pieces over and continue baking an additional 30 minutes.

Serves 4

*The original recipe calls for the skin to be left on, but I usually remove the skin. It’s good either way!

Horseradish Sauce for London Broil

For the Horseradish Sauce:

• 3/4 cup sour cream
• 2 tablespoons mayonnaise
• 2 tbsp. prepared horseradish (not horseradish sauce)
• 2 tbsp. snipped fresh chives
• 1 tsp. white wine vinegar
• 1 garlic clove, grated
• 1/4 tsp. kosher salt

My mom has asked for London Broil, twice-baked potatoes, and broccoli grape salad for her birthday dinner this year.  I think we'll try this creamy horseradish sauce to go on the meat.  Sounds yummy!

Leigh Ellen's Summer Veggie Rolls with Spicy Peanut Lime Sauce

Summer Veggie Rolls with Spicy Peanut Lime Sauce

From www.ohsheglows.com
See website for detailed rolling instructions and photos
Yield: approx 8 rolls + 1/2 cup peanut sauce
For the filling:

• Spring Roll Wrappers (at least 8-10)
• 1 block firm or extra-firm tofu
• 1/2 English cucumber, julienned
• 1 red bell pepper, julienned
• 2 medium carrots, peeled & julienned
• 2 green onions, chopped
• 3-4 lettuce leaves, julienned
• 1/4 cup fresh Thai basil leaves, minced
• 1/4 cup cilantro, thick stems removed and minced
• 1/3 cup roasted & salted peanuts
• Herbamare or sea salt, to season

For the peanut lime sauce:

• 1-2 garlic cloves
• 2 tbsp sesame oil
• 1/4 cup natural roasted peanut butter
• 1/2-1 tbsp peeled & roughly chopped fresh ginger
• 3 tbsp fresh lime juice
• 2 tbsp low-sodium tamari
• 2 tsp sugar
• 1-3 tsp water, to thin out as needed

1. Press the tofu while you prepare the filling and sauce. For pressing instructions, see here.
2. For the filling: Julienne the vegetables (slice into long thin strips). Set aside, along with peanuts.
3. For the sauce: In a mini processor, process the sauce ingredients until smooth. Adjust to taste. You may prefer more sweetener, tamari, oil, or lime juice. Or mince everything by hand and whisk.
4. Slice pressed tofu into long thin strips. You likely won’t need the entire block.
5. Set up a roll making station and gather all of your ingredients in one area. Place a tea towel on the counter and fill a very large bowl with hot tap water. Dip one rice paper wrapper into the water and carefully submerge it once it gets soft. Hold it under water for about 10 seconds, or until soft, and remove from water carefully. Place it onto the tea towel and unfold any corners that may have rolled up.
6. Add the filling ingredients in the centre of the wrapper (see pictures in post). Be careful not to overfill or the wrappers will tear. Sprinkle with peanuts and a sprinkle of salt.
7. Roll the two sides of the rice wrapper inward and then flip the bottom over top the filling and roll forward. Place roll on a plate and cover with damp paper towels. Repeat for the rest.
8. Serve the rolls immediately with the peanut dipping sauce. If you have any leftover vegetables enjoy them dipped in the sauce on the side. Sauce should keep for at least a week in a sealed container in the fridge. Rolls will keep for 1-2 days in the fridge.

Read more: http://ohsheglows.com/2012/07/20/veggie-summer-rolls-with-spicy-peanut-lime-sauce-two-ways/#ixzz2hFl0vXLD

Brenda's Hawaiian Cabbage Salad

1 head of cabbage – finely sliced or shredded in food processor

8 green onions – chopped

2 packages dry ramen noodles – crunched into small pieces

Sauté  till lightly browned:

1 TBS butter or avocado oil

¼ C sesame seeds

½ C sliced almonds

Dressing:  mix together

1 C light olive oil

½ C sugar

¼ C rice vinegar

pinch of salt and pepper

Toss all together and serve. (Do not add dressing until time to serve.)

Sliced Baked Potatoes

• 4 medium baking potatoes (evenly-sized)
• 1 teaspoon salt
• 2-3 Tablespoons melted butter
• 2-3 Tablespoons chopped fresh herbs (parsley, chives, thyme, sage, etc.) or 2-3 teaspoons dried herbs (of your choice
• 4 Tablespoons cheddar cheese, grated
• 1 1/2 Tablespoons Parmesan cheese

Preheat oven to 425°F.

Scrub and rinse potatoes. Cut into thin slices, but NOT all the way through.

Put potatoes in a baking dish and fan out the slices. Sprinkle with salt and drizzle with butter, then sprinkle with herbs.

Bake potatoes  for about 50 minutes. Remove from oven and sprinkle with cheese. Then bake for another 10-15 minutes until lightly browned and potatoes are done.

Sliced Baked Potatoes Recipe is a post from: Money Saving Mom

Leigh Ellen's Cumin Lime Black Bean Quinoa Salad

If you have tried quinoa before and didn't like it, please give this recipe a try.  Got 6/6 thumbs up in our house which almost never happens!  From ohsheglows.com

Cumin Lime Black Bean Quinoa Salad (aka I've changed my mind about Quinoa Salad)

For the Salad:
1 cup cooked quinoa (or 3 cups cooked)
1 (15 oz) can black beans
1.5 cups cilantro, finely chopped
3 small/medium carrots julienned
4 green onions, chopped
fine grain sea salt and black pepper, to taste

For the Dressing:
3 T fresh lime juice (about 1 lime)
2 T extra virgin olive oil
1 large clove garlic, minced
1 teas ground cumin
1 teas pure maple syrup
1/2 teas fine grain sea salt

Instructions: Rinse quinoa in a fine mesh sieve. Add into pot along with 1.5 cups water or veggie broth. Bring to a boil, reduce heat to low-medium, and then cover with a tight-fitting lid. Simmer for about 15-17 minutes until water is absorbed and quinoa is fluffy. Remove from heat and steam with the lid on for 5 additional minutes. Fluff and chill for at least 15 minutes.

In a large bowl, toss quinoa, drained and rinsed black beans, cilantro, carrots and green onions.

Whisk together the dressing in a small bowl or jar. Pour onto salad and toss to combine. Season with salt and pepper to taste. Really good if you can chill 24 hours, but you can eat warm or chill a little bit.

Kristjan's Chili

NEW YEAR'S EVE CHILI A LA KRISTJAN (via Riina)

Seasoning Mix (enough for 3 batches)
4 Tbsp chili powder
2 1/2 tsp. ground coriander
2 1/2 tsp. ground cumin
1 1/2 tsp. garlic powder
1 tsp. oregano
1/2 tsp. cayenne pepper

Chili
1 1/2 pounds ground beef + stew chunks (browned)
1 onion, minced
1 (28-ounce) can petite diced tomatoes
1 (15 ounce) can tomato sauce
1/2 can sauce
1 can tomato paste
2 (15-ounce) cans beans (any combination of beans)

Serve with thinly shredded Mexican cheese mix and crunchy bread.

Riina's Mustika (Estonian Blueberry Dessert Soup)

8 cups of fresh blueberries (frozen is ok)

4 cups of water

2 cups of sugar

1/3 of a lemon, cut into 2 pieces

1 tsp cinnamon or cardamon

Bring all of the above to a rolling boil, then simmer for 5 minutes.

While that is happening, mix 7-8 tsp cornstarch into 4 Tbsp cold water until smooth.

Slowly mix into blueberries (after 5 min simmer), then simmer for another 2 minutes, stirring occasionally.

Chill(covered) in fridge for at least 2 hours. 

Many people eat it hot or at room temp, but I like it cold.  Top with whipped cream.

NOTE: This method works well with strawberries, currants, and gooseberries, but something not so tasty happens with raspberries.

Leigh Ellen's Rice and Bean Salad

Combine in large bowl:

2 16-oz cans black beans

4 cps cooked white or brown rice

1 10-oz pkg frozen corn, thawed (shoepeg is best) or one can, drained

1 small red onion (or shallots), finely chopped

2 red and/or yellow peppers, seeded and diced

½ cp chopped cilantro

Toss together until well combined.

In a small bowl, whisk together:

2 Tbsp balsamic vinegar

¼ cp fresh squeezed lime juice

½ cp extra virgin olive oil (I usually use ¼ cp)

Pour vinaigrette over salad mixture and toss well to coat.  Season with salt and fresh ground pepper.  Chill before serving.

Leigh Ellen's Crock Pot Mac & Cheese

This dish is wonderful for a potluck or large group.  The epitome of comfort food and devoured by all age groups.  I double the recipe and cook it for the 3 recommended hours.

8 oz. elbow/macaroni noodles, cooked
3 eggs beaten
1 (12 oz) can evaporated milk
1 stick margarine melted
3 cups grated cheddar
2 teaspoons splenda

Mix eggs with milk, margarine and 2 cups cheese.  Add cooked macaroni and stir together.  Spray crockpot with cooking oil.  Put macaroni mixture in crock pot and cover top with last cup of cheese.   Cover and cook on low for 3 hours.  DO NOT OPEN CROCK POT

Enjoy!

Homemade Mozzerella

Well, I can't believe that I have ventured into cheese-making, but it is so easy and delicious that I have!

Here's the basic procedure:

1.  Add 1 1/2 tsp. citric acid to 1 C. cool water.  Dissolve well.

2.  Stir well into 1 gallon of milk.  (We use fresh, raw milk but pasteurized milk will work fine, too.)

3.  Heat mixture slowly to 90 degrees.  (This takes maybe 5 minutes.)

4.  In the meantime, stir 1/4 tsp. rennet into 1/4 C. water.  Mix well.  Set aside.

5.  When the milk mixture hits 90 degrees, gently stir the rennet mixture into the milk mixture.  Do not over-stir!

6.  Let it sit (off any heat) until the mixture lightly "solidifies" and you can gently pull it away from the side of the pan with the bottom of your spoon.  (This takes maybe 5-10 minutes.)

7.  Cut the semi-solid mass floating in your pan into a checkerboard pattern with a deep knife.  You will just cut it into 1-inch-or-so cubes right there in the pan.  Allow the squares to separate from the whey.

8.  In the meantime, start a large pot of shallow, salted water to come to a near boil.  (Add maybe a fistful or more of salt to the water--you want it to taste very salty, like the ocean.)

9.  Very gently stir the mixture occasionally as you reheat it to 110 degrees.  (This takes maybe 5 minutes)

10.  Pour the mixture through a strainer, collecting the whey in a pitcher for later use.

11.  Strain until it is a semi-solid lump, pressing out the whey with your spoon and draining it off.

12.  Once you have as much whey pressed out as you can, transfer the lump to the hot salt water bath.  Stir and "stretch" the cheese in the salt bath with a wooden spoon or two.

13.  Pour up and strain again once it is shiny and stretchy.

14.  Dump the ball into a stainless steel bowl and work and stretch it for a few seconds.  It will begin to solidify into shape very quickly.  It is at this point that you work herbs into it if you'd like.  We love to add finely chopped chives and basil and minced garlic.

15.  Roll in a ball, or shape into an oblong shape and roll into plastic wrap, sealing and rolling edges to form into a cylindrical shape.

16.  Place in fridge and chill well before serving.  This is delicious sliced with crackers or served with fresh tomato chunks.

Yum!! Enjoy!

Mom’s (Susanne's) Albondigas Soup

(Swiped from Susanne's Wordpress blog...)

Ingredients:

1 lb. extra lean ground beef

1 cup cooked white or brown rice

1 quart (approximately) water, beef broth, combination of water and beef broth, water and beef boullion, or whatever  combination or liquid ingredient you like best

1 raw egg

2 cups chopped green cabbage

1 small can tomato sauce (8 ounces)

a dozen or so corn tortillas, warmed and pliable

Salt and Pepper, to taste

vegetables (pick 2 or 3):

• green beans, ends cut off and cut to 1-inch pieces
• sweet peas
• corn
• zuchini
• yellow squash

Directions:

1. Place broth/water in large pot.
2. Add the tomato sauce and cabbage and cook until cabbage is cooked way down.
3. Combine raw hamburger with cooked rice and raw egg.
4. With broth-cabbage mixture boiling, form hamburger and raw egg into small meatballs. Drop into boiling stew, and simmer on low for 30 minutes.
5. With soup on high heat, drop in selected vegetables and cook until veggies are tender.
6. Serve with warmed corn tortillas on the side.

Try serving with a dollop of sour cream on top.