Generations of Family Favourites Book Three - Specialty

By Rj Woodward

Every family has favourite recipes that have passed down through the generations. I have spent a good part of my life wishing someone in our family would take the time to compile some of their favourites.
As children we were encouraged to express ourselves through cooking. Many of these recipes have been tried, tested and loved by all. They have been expressed in a level that even the youngest reader can attempt their first creations without fear of failure.
Take this book and make it your recipe box, mark the recipes you love, add your own to the extra pages provided and encourage future generations to pass them on. A small wish but a great demand.
Our family is a circle of love and strength. With every birth and every union, the circle grows. Every joy shared adds more love. Every crisis faced together makes the circle stronger. Memories have been cherished as well as our recipes.

• Language: English
• Publisher: iUniverse
• Release date: Aug 19, 2011
• ISBN: 9781462044801

Rj Woodward

I was born in Swan River Manitoba and raised in Kamsack Saskatchewan. I left home at seventeen and spent twenty six years in the Canadian military. My life has taken me through such a series of diverse events that the desire to share the stories that touched my life became a goal. I believe everyone has a story to share and from each story another can be told. We relate to life events from experiences related by others. Every family has favourite recipes that have passed down through the generations. I have spent a good part of my life wishing someone in our family would take the time to compile some of their favourites. As children we were encouraged to express ourselves through cooking. Many of these recipes have been tried, tested and loved by all. They have been expressed in a level that even the youngest reader can attempt their first creations without fear of failure. Take this book and make it your recipe box, mark the recipes you love, add your own to the extra pages provided and encourage future generations to pass them on. A small wish but a great demand. Our family is a circle of love and strength. With every birth and every union, the circle grows. Every joy shared adds more love. Every crisis faced together makes the circle stronger. Memories have been cherished as well as our recipes.

Book preview

GENERATIONS

of

FAMILY FAVOURITES

BOOK THREE-SPECIALTY

RJ Woodward

iUniverse, Inc.

Bloomington

Generations of Family Favourites Book Three - Specialty

Copyright © 2011 by RJ Woodward.

All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the publisher except in the case of brief quotations embodied in critical articles and reviews.

iUniverse books may be ordered through booksellers or by contacting:

iUniverse

1663 Liberty Drive

Bloomington, IN 47403

www.iuniverse.com

1-800-Authors (1-800-288-4677)

Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only.

Certain stock imagery © Thinkstock.

ISBN: 978-1-4620-4479-5 (sc)

ISBN: 978-1-4620-4480-1 (ebk)

Printed in the United States of America

iUniverse rev. date: 08/15/2011

Contents

Chapter One

Entrees

Easy Frittata Muffins

Asparagus Frittata

Gluten-Free Pizza Crust

Homemade Gluten-Free Flour Blend

Roasted Wasabi Chickpeas

Garlic Bread Spread

Blue Cheese Spread

Garlic and Horseradish Spread

Mustard Sauce for Ham or Chicken

Dried Fruit Cheeseball

Onion Rings

Chicken Wings

Cheddar Crackers

Barbecued Buffalo Wings

Blue Cheese Burgers

Rémoulade Sauce

Kohlrabi Rémoulade

Chapter Two

Breads and Buns

Yeasted Buckwheat Pancakes

Almond Flour Cinnamon Rolls

Zucchini Muffins

Gluten-Free Sweet Potato Pancakes

GF Breakfast Bread

Gluten-Free Cottage Cheese Bread

Gluten-Free Caraway Seed Bread

Gluten-Free Hamburger Buns

Gluten-Free Buckwheat and Honey English Muffins

Sweet Potato Biscuits

Cinnamon Crunchies

Hot Cross Buns

Cran-Orange Streusel Muffins

Russian Black Bread

Sauerkraut Rye Bread

Black Bread Rolls

GF Sourdough Starter

Using the Starter:

Feeding the Starter:

Cinnamon Buns

Scones

Chapter Three

Main Courses

Beef Stroganoff

Black Bean Chili

Stick to Ribs Breakfast

Poultry

Apricot Chicken

Chilled Turkey Loaf

Gluten-Free Chicken Nuggets

Buttermilk Fried Chicken

Chicken and Rice Casserole

Spicy Garlic Cashew Chicken

Beef

Grilled Steak with Bell Pepper

Boliche (Cuban Pot Roast)

Beef Rouladen

Meatballs

Beef Brisket

Pork

Spiced Pork Chops with Pear Relish

Ham Loaf

Pork Roast Au Cuban

Chipotle Citrus Marinated Pork Tenderloin

Breakfast Sausage

Acadian Pork Short Ribs Boiled Dinner

Danish Pork Burgers

Seafood and Fish

Tartar Sauce

Gluten-Free Beer-Battered Fish Fry

Trout with Sauerkraut

Ukha (Russian Fish Soup)

Salmon Cakes

Salmon Patties

Teriyaki Glazed Salmon with Cucumber-Green Onion Relish

Tempura Batter for Seafood

Crusted Salmon

Pasta, Casseroles and Crock Pot

Baked Ziti

Pasta with Turkey Sausage and Smoked Mozzarella

GF Macaroni and Cheese

Crockpot Barbecue Beef for Sandwiches

Slow Cooker Chutney Pork Loin

Sweet and Sour Pork

Easy Pork and Beef Barbecue

Spicy Penne

Rumbledethumps

Rice Flour Noodles

Dumplings

Herbed Barley Casserole

Foreign Dishes

Greek Meatballs

Herb Marinated Braised Lamb Shanks

Gluten-Free Pad Thai

Mushroom Sauerkraut Perogies

Sauerbraten

Rotkohl—Homemade Red Cabbage

Wild Game

Venison Barbeque

Moose Short Ribs

Venison Jerky

Venison Shish-Kabob

Boar Rib Chops with Porcini Sauce

Chapter Four

Soups, Salads and Vegetables

Zucchini Tomato Salsa

Roasted Corn Salsa

Apple Cran-Curry Salsa

Potato Salad

Loaded Mashed Potatoes

Cabbage Rolls

Beet Leaf Meat Roll

Bell Pepper Salsa

New Potatoes with Garlic and Chives

Vegetables

Baby Bok Choy with Cashews

Baby Bok Choy with Yellow Bell Peppers

Pumpkin Gnocchi

Asparagus and Morels

Vegetable Cobbler

Black Bean Salsa

Lemon Dill Sauce

Brussels Sprouts with Black Bean Garlic Sauce

Shoestring-Style Brussel Sprouts

Zucchini Hash Browns

Corn and Zucchini Medley

Beet Greens

Salads

Dandelion Salad

Maritime Fiddleheads

Tangy Salad

Gluten-Free Quinoa Salad With Creamy Tahini Dressing

Citrus Bulgur Salad

Colourful Rice Salad

Marinated Chinese Noodles and Vegetables

Winter Fruit with Lemon Poppy seed

Sesame Cucumber Salad

Chicken Salad with Tarragon

Red Cabbage, Lime, Honey & Cilantro Slaw

Soups

Nettle Vegetable Borsch

Vegetable, Bean and Quinoa Soup

Homemade Cream of Morel Soup

Turkey Wild Rice Soup

Mushroom and Potato Soup

Simple Chili Soup

Broccoli Cheddar Soup

Mushroom Wild Rice Chowder

Egg Drop Soup

Minestrone Soup

Cold Tomato Summer Vegetable Soup

Red Lentil Soup

Sweet Potato Soup

Navy Bean Soup

Gazpacho

Burgoo

Root Vegetable Stew

Chapter Five

Cakes

GF Chickpea Chocolate Cake

GF Banana Coffee Cake

Gluten-Free Nut Fruitcake

Coffee Lover’s Coffee Cake

Rhubarb Loaf

Blueberry Dump Cake

GF Yellow Cake

Rhubarb Upside Down Cake

Flourless Almond Torte

Blueberry Buckle

Chapter Six

Desserts and Pies

Lemon Honey Blender Pie

Sour Cream Peach Kuchen

Peach Cream Pie

Chocolate Sorbet

Gluten-Free Apricot Fig Tarts

Strawberry Rhubarb Bread Pudding

Spiced Pumpkin Cheesecake

Raspberry Mallow Dessert

Homemade Lady Fingers

French Cream Filling

Creamy Rice Pudding

Rhubarb Crisp

Rhubarb Crumble

Rhubarb Orange Meringue Pie

GF Pie Crust

Rhubarb Dumplings

Blueberry Cream Pie

Blueberry Torte

Blackberry Pie

Oreo & Fudge Ice Cream Cake

Rice Krispie Cake

Chapter Seven

Cookies

GF Thin Mint Cookies

GF Peanut Butter and Jelly Cookies

Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Oatmeal Raisin Cookies

Ginger Molasses Cookies

GF Cardamom Shortbread

GF Almond Thumbprint Cookies

Pumpkin Whoopee Pies

Thumbprint Cookies

Graham Cookies

Chapter Eight

Squares

Gluten-Free Chocolate Brownies

Gluten-Free Super Fudgy Chocolate Brownies

Gluten-Free Chewy Honey-Nut Snack Bars

Chocolate Chip Cheesecake Bars

Chocolate Dream Bars

Nanaimo Bars

Date Squares

Raspberry Coconut Bars

Chapter Nine

Misc

Bannock

Sesame Thins

Brandied Cranberries

BBQ Sauce

DIY Spice Mixes

Rosemary Lemon Rhubarb Spritzer

Pink Lemonade

Grape Juice Punch

White Grape Juice Punch

Sparkling Punch

Wassail Punch

Easy Punch

Sherbet Punch

Percolator Punch

Oatmeal Pancakes

Spiced Apple Raisin Empanadas

Cheddar Cheese Gougeres

Wild Rice

Wild Rice with Mushrooms, Tomatoes and Cheddar Cheese

Crockpot Wild Rice Meatball Chili

Wild Rice Pancakes

Sausage and Wild Rice Stuffing

Wild Rice Breadsticks

Chapter Ten

Specialty

Waking Up Quinoa

Wildflower Honey Ice Cream

Gluten Free Teriyaki Sauce

Celiac

GF Donut Holes

GF Spicy Donuts

Royal Vanilla Ice Cream

Chocolate Ice Cream

Gluten Free Buckwheat Waffles

Gingerbread Crumbs

GF Pancakes

Pancakes

GF Pizza Crust

GF Belgian Waffles (low in fat)

GF Biscuits

Date and Brown Sugar Muffins

Lemon Rosemary Zucchini Bread

Lactose Intolerant

Baked Cake Doughnuts

Lemon Poppy-seed Scones

Scrambled Eggs

Vegan Carrot Cake

Diabetic

Sugar-Free Pecan Pie

New York Style Cheesecake

Low-sugar Oatmeal Cookies

Triple Chocolate-Chocolate Chip Cookies

Cream Puff Cookies Low-Carb

Gluten-Free Cheese and Herb Pizza Crust

Carrot Pudding

Black Forest Angel Bites

French Vanilla Freeze

Pumpkin Bread Pudding

Sensibly Delicious Fudge

Sweet Pumpkin Cheesecake

Candy

Pumpkin Seed Brittle

Gummy Worms

Sponge Toffee

Pistachio-Cherry Nougat

Pecan Logs

Sugar Free Fudge

Children’s Fun

GF Blueberry Pancakes

GF French Toast

Gluten Free Ice Cream Sandwich

How to Make Ice Cream in a Bag

Egg Nests

Corn Dogs

Canning and Preserves

Red Onion Marmalade

Pickled Fiddleheads

Beet Relish

Peppered Squash Relish

Zucchini Pickles

Mixed Berry Jam

Cranberry Relish

Apple Cranberry Chutney

Microwave Bread and Butter Pickles

Pickled Refrigerator Apples

Cranberry Chutney

Pickled Blueberries

PETS

Dog Mini Cakes

Bone Bonanza

Liver Treats For Dogs

Liver Brownies

Good Dog Biscuits

Beef Twists

Vegetarian Kibble

Liver Cookies

Sardine Surprise Treats

Dog’s Breath Biscuits

Classic Canine Cookies

Uses for Baking Soda

Author of:

Eyes Closed, Too Hear

—ISBN/SKU 9781450261975 soft cove

9781450261982 E-book

Generations of Family Favourites

—ISBN/SKU 9781450290357 soft cover

9781450290364 E-book

Generations of Family Favourites Book Two

—ISBN/SKU 9781462013036 soft cover

9781462013043 E-book

Prologue

Every family has favourite recipes that have passed down through the generations. I have spent a good part of my life wishing someone in our family would take the time to compile some of their favourites.

As children we were encouraged to express ourselves through cooking. Many of these recipes have been tried, tested and loved by all. They have been expressed in a level that even the youngest reader can attempt their first creations without fear of failure.

Take this book and make it your recipe box, mark the recipes you love, add your own to the extra pages provided and encourage future generations to pass them on. A small wish but a great demand.

Our family is a circle of love and strength. With every birth and every union, the circle grows. Every joy shared adds more love. Every crisis faced together makes the circle stronger. Memories have been cherished as well as our recipes.

As in many families, our family has its share of food related problems. Special recipes have been developed to accommodate each person’s problem. Many hours have been dedicated to adapt each recipe to suit one’s needs. As with many recipes, they all can be adjusted to suit everyone’s tastes.

The belly rules the mind.~Spanish Proverb

Every great dream begins with a dreamer. Always remember, you have within you the strength, the patience, and the passion to reach for the stars to change the world.

—Harriet Tubman

"Look to this day . . . . for yesterday is already a dream and tomorrow is only a vision."

A friend is someone who knows the song in your heart, and can sing it back to you when you have forgotten the words.

Love me or hate me, both are in my favor. If you love me, I’ll always be in your heart. If you hate me, I’ll always be in your mind.—Shakespeare

Chapter One

Entrees

It’s so beautifully arranged on the plate—you know someone’s fingers have been all over it.~Julia Child

Easy Frittata Muffins

6 eggs

½ cup milk

¼ teaspoon salt

1/8 teaspoon pepper

1 cup shredded Cheddar cheese (4 ounces)

¾ cup zucchini, chopped

¼ cup red bell pepper, chopped

2 tablespoons red onion, chopped

Heat oven to 350°F. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about ¼ cup each.

Bake until just set, 20 to 22 minutes. Cool on rack 5 minutes. Remove from cups; serve warm.

1.jpg

Asparagus Frittata

2 teaspoons olive oil

1 small onion, thinly sliced

½ teaspoon salt

1 pound asparagus, tough ends snapped off, spears cut diagonally into 1 inch lengths

4 large eggs, lightly beaten

1 cup shredded Gruyere or Swiss cheese

Heat olive oil into a 10 inches oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus; reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6-8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3-4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

1.jpg

Footprints on the sands of time are not made by sitting down.—Author Unknown

TIP:

1.jpg

Gluten-Free Pizza Crust

¾ cup Gluten Free All Purpose Flour Mix

¾ cup tapioca flour

2 tablespoons dry buttermilk powder OR dry powdered milk

1 teaspoon Agar-Agar powder (Vegan) OR unflavoured gelatin powder

1 teaspoon salt

2 teaspoons xanthan gum

1 package active dry yeast granules

1 teaspoons sugar OR ½ teaspoon honey OR agave nectar

2 teaspoons olive oil

1½ teaspoons cider vinegar

½ cup lukewarm water (hot water will kill the yeast!)

Extra tapioca flour for rolling the pizza dough

Gluten Free cornmeal to sprinkle on baking sheet

Preheat oven to 400°F.

Line a large baking sheet with parchment paper and sprinkle lightly with gluten free cornmeal.

Place all dry ingredients in a large mixing bowl and whisk until thoroughly mixed together.

Add sugar or honey or agave nectar, vinegar, olive oil and gradually add water.

Mix on high speed for 3-4 minutes.

Scrape the thick dough on to a large clean surface liberally sprinkled with tapioca flour.

Work enough tapioca flour into the dough so that it can be shaped into a large ball. With a large knife cut the dough in half to make two medium pizzas.

The key to shaping this dough is to continue to sprinkle the work surface and the dough with tapioca flour.

Shape each piece into a circle making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking.

With a rolling pin shape the dough into circles. Roll thin for New York style pizzas or thick for Chicago deep dish style.

Carefully place one prepared pizza crust on baking sheet or pizza stone sprinkled with corn meal and bake for about 5 minutes or until the dough is firm. This is called par-baking. Repeat with second pizza.

Top pizzas with your favorite ingredients and bake an additional 7-10 minutes or until done. Or cool par-baked crusts, wrap and freeze for convenience.

1.jpg

Homemade Gluten-Free Flour Blend

2 cups sorghum flour

2 cups brown rice flour (prefer superfine brown rice flour)

1½ cups potato starch, not potato flour

½ cup white rice flour

½ cup sweet rice flour

½ cup tapioca flour

½ cup amaranth flour

½ cup quinoa flour

Sift each ingredient into a large mixing bowl.

Thoroughly mix all ingredients with a large whisk.

Store mix in a large container, in the refrigerator or a cool dark location.

Label the container Gluten Free All Purpose Flour Mix

Make 8 cups

1.jpg

Roasted Wasabi Chickpeas

2 (15 ounces) cans chickpeas, drained and rinsed well

1 tablespoon olive oil

2 tablespoons wasabi powder

2 tablespoons mustard powder

2½ tablespoons tahini

1 teaspoon cornstarch

½ teaspoon sugar

¼ teaspoon onion powder

¼ teaspoon garlic powder pinch of cayenne

1½ teaspoons salt, plus more for shaking

Preheat the oven to 375°F. Lightly oil a large rimmed baking sheet and set aside.

Toss the chickpeas with the olive oil, spread them out evenly on the prepared baking sheet and bake for about 1 hour, or until the chickpeas are golden and crisp, stirring every 10-15 minutes to prevent them from burning.

Remove the chickpeas from the oven and turn up the heat to 400°F.

Meanwhile, mix together the remaining ingredients until forming a smooth liquid. Mix the hot chickpeas with the liquid paste, re-oil your baking sheet if necessary, and place the chickpeas back on the pan, returning them to the oven for about 30-35 minutes. Stir the chickpeas every 10 minutes to prevent burning, and remove when lightly golden and crisp. Salt immediately, and let the chickpeas cool completely before enjoying.

1.jpg

Garlic Bread Spread

½ cup butter, softened

¼ cup grated Parmesan cheese

2 cloves garlic, minced

¼ teaspoon dried marjoram

¼ teaspoon dried basil

¼ teaspoon fines herbs

¼ teaspoon dried oregano ground black pepper to taste

¼ teaspoon parsley, dried

1.jpg

Blue Cheese Spread

½ cup butter, softened

½ cup blue cheese, crumbled

2 tablespoons mustard

1 clove garlic, minced

Salt and pepper to taste

1 teaspoon chives, chopped

1.jpg

Garlic and Horseradish Spread

½ cup sour cream

2 tablespoons mayonnaise

1 tablespoon prepared horseradish

1 clove garlic, minced

Salt and pepper to taste

1/8 teaspoon dried dill weed

1 teaspoon chives, chopped

1.jpg

Mustard Sauce for Ham or Chicken

1 tablespoon corn starch

¾ cup white sugar

1 tablespoon mustard powder

1 cup milk

2 egg yolks

½ cup tarragon vinegar

In a small bowl, mix together the corn starch, sugar and mustard powder until evenly blended. Whisk together the milk and egg yolks in a saucepan, and slowly whisk in the mustard mixture. Stir in the vinegar. Whisking constantly, bring the mixture to a boil over medium heat, reduce heat to low, and simmer until thickened.

1.jpg

Dried Fruit Cheeseball

1 (8 ounces) package cream cheese, softened

2 tablespoons honey

½ (8 ounces) package mild Cheddar cheese, shredded

1 (6 ounces) package dried mixed fruit, chopped

1 cup pecans, chopped

In a medium bowl combine cream cheese and honey; beat until smooth. Stir in cheese and chopped fruit; mix well.

Form into a ball and roll in chopped nuts. Chill for at least 3 hours.

1.jpg

Onion Rings

2 large yellow onions, peeled, sliced into ½ inch-¾ inch thick ringed slices, rings separated

2 cups buttermilk, or 1 cup plain