From: A Memoir of an Idaho Childhood, with Recipes and Commentaries Patrick
F. McManus & Patricia The Troll McManus Gass Whatchagot Stew copyright 1989
12 large carrots, peeled and sliced
½ cup butter or margarine
½ cup packed brown sugar
½ teaspoon baking powder
2 eggs, beaten
1 cup evaporated milk
salt and pepper to taste
approximately ¼ cup fine bread crumbs
Cook and peel and slice carrots; drain. Add butter or margarine and mash.
Stir in remaining ingredients, except bread crumbs, and beat lightly. Pour into
greased casserole. Sprinkle bread crumbs on top and bake at 350 degrees for 30
2 cups sliced almonds
12 ounces milk or semi-sweet chocolate chips
2 sticks butter, cut into bits
1 & 1/2 cups packed light brown sugar
1. Preheat oven to 325º. Spread out almonds on a baking sheet and bake, stirring occasionally, until lightly browned, 5 to 7 minutes. Let Cool.
2. Coarsely chop chocolate chips in food processor, pulsing on and off. Transfer to medium bowl. In same processor bowl, coarsely chop almonds, pulsing on and off. Add to chocolate chips, tossing to combine. Spread half of mixture evenly over bottom of a well-greased 13 x 9-inch baking pan.
3. In a heavy medium saucepan, bring butter and brown sugar to a boil, stirring constantly, over medium heat. Cook 5 to 7 minutes, or until syrup is light golden-brown and just reaches the hard crack stage (300ºF on candy thermometer). At that point, a bit of syrup, when dropped into a boil of ice water, should separate into threads that are hard and brittle.
4. Pour hot syrup evenly over nut mixture. Top with remaining nut mixture, smoothing and pressing down gently with a spatula. Refrigerate until toffee is set and chocolate is firm, about 1-½ hours. Cut into squares or irregular pieces. Store in a tightly covered container in refrigerator up to 2 weeks.
Butternut Squash Soup Recipe
Yield: 6 (1-cup) servings
3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
4 cloves garlic, smashed
2 fresh sage leaves
2 teaspoons kosher salt
Freshly ground black pepper
2 medium canned plum tomatoes
1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and diced
4 cups low-sodium chicken broth or water
1 teaspoon balsamic vinegar
2 tablespoons freshly grated Parmesan, optional
Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, sage, 1 teaspoon of the salt and season with pepper, to taste. Cook, covered stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat to medium-high, add the tomatoes, and cook, stirring with a wooden spoon, until the tomatoes break up and the onions brown slightly, about 7 minutes.
Add the squash and the remaining teaspoon salt, and continue to cook Butternut Squash Soup, stirring occasionally, until the squash is tender, about 12 minutes. Add the broth, bring to a simmer, and cook, uncovered, until the vegetables tender, about 20 minutes. Set aside to cool slightly.
Working in batches, puree the soup in a blender, or with an immersion blender. Return the soup to the pot and reheat over medium heat. Stir in the vinegar.
Serve the soup in warm bowls with a touch of Parmesan cheese if desired.
Nutritional Analysis per serving
Fat 9 grams
Saturated Fat 1 gram
Carbohydrates 19 grams
Fiber 1 gram
Protein 5 grams
Butternut Squash Soup
8 cups popped popcorn
1 cup crumbled tortilla or corn chips
3 tablespoons butter or margarine
2 teaspoons taco seasoning mix, or to taste
1/2 cup grated Cheddar cheese (optional)
Combine popcorn and chips in large bowl.
Melt butter in small pan over low heat. Stir in taco mix and remove from
Dribble over popcorn. Toss with hands to coat thoroughly.
Serve immediately or continue for a cheesy treat.
Spread popcorn mixture on greased baking sheet and sprinkle with cheese.
Place under broiler until cheese melts, about 1 minute.
Check constantly to ensure popcorn is not burning.
Remove and cool before serving
2 3/4 c flour
1/2 tsp salt
2 beaten eggs
1/4 c very finely chopped cooked spinach, well drained
1 tsp olive oil
In a mixing bowl stir together 2-1/4 cups of the flour and salt.Make a well
in the center. Combine eggs, spinach, water, and olive oil; add to flour.
Mix well. Sprinkle the kneading surface with the remaining 1/2 cup flour.
Turn the dough out onto the floured surface. Knead till the dough is smooth
and elastic. (8 to 10 minutes).
Divide the dough into thirds or fourths. On a lightly floured surface roll
each third of dough into a 16 x 12 inch rectangle or
each fourth of dough into a 12 inch square. If using a pasta machine, pass dough
through machine till 1/16 inch thick. Dust with additional flour, as necessary
to prevent sticking. Makes 1-1/4 pound.
2 Red Peppers, washed & brushed with olive oil
3 each zucchini, washed & brushed with olive oil
2 tablespoons olive oil
2 red onion, peeled and minced
1 tablespoon olive oil
1/4 cup sugar
1/4 cup water
1 tablespoon fresh mint, chopped
1/4 cup lemon vinaigrette (3 to 1 olive oil to lemon juice)
salt & pepper to taste
Grill peppers (or roast in 400° oven) until skin is chared and blistered.
Place peppers in a bowl and cover with foil to steam skins to help peel.
Remove skins. Peel and remove seeds and ribs.
You should be left with only the roasted meat of the peppers. Cut flesh into
3″ X 1/3″ strips. Cut zucchini on a straight bias angle, season with salt
and pepper. Grill in two different positions to give proper grill marks, a
crisscross effect. Repeat on flip side In a 10″ pan, heat oil and sauté
minced onions until translucent approximately four minutes. Add sugar and
water and season with salt & pepper. Cook until onion mixture is almost dry.
Allow to cool, add
chopped mint. Mix peppers with relish and add lemon dressing. Adjust
seasoning with salt & pepper. Shingle grilled zucchini on platter
and top with peppers
Overnight Caramel French Toast
1 cup packed brown sugar
1/2 cup butter
2 tablespoons light corn syrup
12 slices white or whole wheat bread
1/4 cup sugar
1 teaspoon cinnamon divided
6 eggs beaten
1 1/2 cup milk
1 teaspoon vanilla
1 can pie filling (any flavor)
Lightly grease a 13 x 9 2 inch baking dish, set aside.Bring brown sugar butter and corn syrup to a boil. Remove from heat; pour into baking dish. Top with 6 slices of bread; sprinkle with combined white sugar and 1/2 teaspoon cinnamon. Top with remaining bread. Beat eggs, milk, vanilla and remaining cinnamon; pour over bread. Cover and refrigerate overnight. Remove dish from refrigerator; preheat oven to 350º. Bake 30 – 35 minutes.
Makes 4 -6 servings. Serve with apple pie filling that you warmed in the microwave. Any fruit topping will do.
The skinny of it:
Use brown sugar substitute, low fat butter, sugar substitute, egg substitute, skim milk and sugar free fat free fruit or delete the canned fruit and use sugar free jelly.
Makes 6 servings.
2 tsp. canola oil
2 medium tart red apples, cored, seeded, quartered and sliced
1 medium head red cabbage, coarsely shredded (8 cups)
1/4 cup non-fat, reduced-sodium chicken broth
1/4 cup red wine vinegar
2 Tbsp. sugar
Salt and freshly ground black pepper, to taste
Heat oil in Dutch oven or deep pan over medium heat until hot. Add the
apples and cook for 5 minutes, stirring occasionally.
Stir in the remaining ingredients. Heat the mixture to boiling. Reduce heat,
cover, and simmer 35 minutes, or until the cabbage is tender. Add salt and
pepper, to taste.
Nutritional Information Per Serving:
85 calories, 2 g. total fat (0 g. saturated fat), 18 g. carbohydrate,
1 g. protein, 4 g. dietary fiber, 35 mg. sodium
2 Tbs (30 ml) butter
1 cup (250 ml) whole kernel corn, preferably fresh
1 lb (450 g) pasta of your choice, cooked according
to package directions and drained
1 cup (250 ml) finely chopped purple cabbage
4-6 scallions (spring onions), green and white parts,
3/4 cup (180 ml) mayonnaise
1 Tbs (15 ml) Dijon mustard
2 Tbs (30 ml) chopped fresh basil
Salt and freshly ground pepper to taste
Heat the butter in a small skillet over moderate heat and saute the
corn until tender, 2 to 3 minutes. Combine the corn, cooked pasta,
and remaining ingredients in a large mixing bowl and toss to
thoroughly combine. Serve chilled or at room temperature. Serves
6 to 8.
1 16 oz can green beans
1 16 oz can wax beans
1 16 oz can kidney beans
1 medium-sized green pepper, sliced and chopped
1 medium-sized onion, sliced and cut up
1/2 c vegetable oil
1/2 c cider vinegar
3/4 c sugar
1 1/2 tsp salt
Drain and rinse the kidney beans well. Drain additonal beans and combine
all ingredients together. Marinate and refrigerate overnight.