The Travelers Recipe Book: Recipes of Central Washington and the Northwest

By Keith Evans

This book consists of 161 recipes gathered and hand written by a close and dear friend if mine, which he asked me to muster together and shape into a book. Most majority recipes are simple, easy and enjoyable to prepare.

• Language: English
• Publisher: Xlibris US
• Release date: Jul 9, 2001
• ISBN: 9781465327956

Keith Evans

Keith was born in Wales in 1958 and his early upbringing established a strong link with music and literature. Married with two children, this link was strengthened by over 30 years living in Oxford, before retiring back to the Gower coast in Wales. An education focussed on science and technology, including a doctorate from Oxford University, led Keith towards initially an academic research post at Oxford and then a career in specialist services and technology businesses. Keith also established his own company and was also Chief Executive of a FTSE listed global software and services business. Since retiring Keith has focussed on his interests in literature, art and music.

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APPETIZERS

CHEESE BALLS & OLIVES

—2 cups finely grated Cheddar cheese; V cup butter, softened; 1/ 4 teaspoon hot pepper sauce; V teaspoon salt; 1 teaspoon paprika; 1 cup all-purpose flour, un-sifted; 36 pimiento-stuffed green olives (approx.).

Mix thoroughly the cheese, butter, hot pepper sauce, salt, paprika and flour. Form a portion of the dough around each well-drained olive. Bake in a 400 degree F. oven for about 15 minutes, or until golden brown.

NOTE: These cheese balls can be made ahead of time and frozen. Pop into the oven and cook just before serving. Makes about 36 balls

SPINACH OMELET

—4 bunches green onions (approx. 24), finely chopped; 4 tablespoons butter; 2 bunches (approx. 2 pounds) spinach, finely chopped; 1/3 cup finely chopped fresh parsley; 12 eggs; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1/8 teaspoon ground nutmeg (optional); 1/2 cup sour cream; 1 1/2 cups shredded Gruyere Swiss or Cheddar cheese; 3/4 cup shredded Parmesan cheese, divided.

Saute the onions in a large frying pan with the butter until tender. Add the spinach and saute for 2 minutes. Remove from the heat. Add the parsley, then set aside.

Beat the eggs in a bowl until light. Mix in salt, pepper, nutmeg, sour cream, shredded cheese, half of the Parmesan cheese and the onion mixture. Pour into a well-greased 15x10x1-inch jelly roll pan. Sprinkle with the remaining Parmesan cheese.

Bake in a preheated 350 degree F. oven for 25 minutes, or until set. Cut into squares or diamonds. Serve while hot.

Makes 6 dozen

CHICKEN PATE

—1/4 cup butter 1 medium onion, sliced; 3 whole, uncooked chicken breasts, boned, skinned and cut into small pieces; 1 cup tawny port wine, divided; 1 package (3 ounces) cream cheese, softened; 2 tablespoons evaporated milk; 11/4 teaspoons crumbled leaf tarragon; 1 teaspoon salt or to taste

1/4 teaspoon pepper; 1 package (23/4 ounces) slivered almonds, toasted; Paprika; Assorted crackers.

Melt the butter in skillet. Add the onion and chicken. Saute over moderate heat, stirring frequently, until the chicken loses its pink color on the outside. Add V cup wine. Bring to boil. Cook over moderate heat at rolling boil, uncovered, until the liquid is reduced by nearly half.

Puree the mixture in blender or food processor. Add the cream cheese, milk, tarragon, salt, pepper and the remaining V cup of wine to the chicken mixture. Blend all until smooth. Add the almonds, reserving some for garnish.

Firmly pack the pate into a decorative crock. Refrigerate, covered, for 1 to 2 days before serving.

Garnish with the reserved almonds and paprika. Serve with crackers.

Makes about 2 cups

DILL DIP

—1 large, round un-sliced loaf Russian rye bread or other round loaf; 11/3 cups sour cream; 11/3 cups mayonnaise; 2 tablespoons finely chopped fresh parsley; 2 tablespoons grated onion; 3 teaspoons chopped fresh dill leaf or 2 teaspoons dried dill weed (do not use dill seed); 2 teaspoons Beau Monde seasoning (available in most supermarkets).

With a serrated knife, cut a circle from the center of the bread, keeping the sides intact. Trim the inside of the bread to form a bowl. Set the bread bowl aside. Cut the remaining bread (part cut from center) into large, bite-size pieces. Set them aside, too.

Combine the sour cream, mayonnaise, onion, parsley, dill and Beau Monde. If you are using dried dill weed, refrigerate the dip overnight...to let flavors develop and mingle.

Fill the hollowed portion of bread bowl with the sour cream mixture just before serving. Place the bread bowl on a serving plate and surround it with a cut of bread pieces. Use the bread as dippers.

Makes about 3 cups

NOTE: This dip is very delicious also with assorted raw vegetables.

SIMPLE CHEESE BALL

—3 cups shredded Cheddar cheese; 1 package (8 ounce) cream cheese, softened; 2 tablespoons mayonnaise; 2 tablespoons Worcestershire sauce

1 1/2 teaspoons onion powder; Chopped nuts; Crackers or fresh vegetables.

Mix thoroughly the Cheddar cheese, cream cheese, mayonnaise, Worcestershire sauce and onion powder. Blend well. Form mixture into a large ball. Roll the ball in the chopped nuts. Serve with crackers or fresh vegetables.

HOT VEGETABLE DIP

—4 medium tomatoes, finely chopped; V onion, finely chopped; V cup finely chopped celery; 1/4 cup finely chopped green pepper; 2 tablespoons chopped green chilies; 2 tablespoons red wine vinegar; 1/4 cup vegetable oil; 1 teaspoon mustard seed; Salt and pepper to taste; Corn chips or raw vegetables.

Combine the tomatoes, onion, celery, green pepper, chilies, vinegar, oil, mustard seed, salt and pepper. Allow the mixture to chill for at least 2 hours before serving. If you like a hotter dip, add more chopped green chilies to desired taste.

Serve with the corn chips or an assortment of raw vegetables such as celery, carrots, mushrooms or green peppers. Makes about 1 V cups

BUTTER ROUNDS IN WINE

—6 slices egg bread or other rich white bread; 6 tablespoons butter, divided; 1/4 cup dry white wine; 1/4 cup all-purpose flour; 2 cups milk, heated; V teaspoon salt; Dash black pepper; Dash ground nutmeg; 3 egg yolks; 1 V cups shredded Gruyere cheese.

Remove the crust from the bread and trim the slices to fit ramekins. Brown the bread in 2 tablespoons of butter until golden...but still soft inside. Arrange in six buttered ramekins and saturate them with the wine.

Melt the remaining 4 tablespoons of butter in a saucepan and stir in the flour. Cook for 2 minutes. Gradually stir in the milk, salt, pepper and nutmeg. Stirring constantly, cook until thickened. Beat the egg yolks. Remove a small quantity of sauce from the pan and blend it into the beaten egg. Pour it slowly into sauce, carefully blending. Add the cheese and stir until the cheese is melted. Spoon the sauce over the wine-soaked bread. Bake in a 400 degree F. oven for 10 minutes, or until golden brown.

Makes 6 servings

CHICKEN LIVER MOUSSE

—1 pound chicken livers, trimmed; 1 cup chicken stock; V cup sliced onions; Salt and pepper (to taste); 2 cups unsalted butter, softened, cut into 1-inch pieces; 1 tablespoons (or more) cognac.

Place the chicken livers in a large saucepan with the stock, onion and salt and pepper, to taste. Bring to a boil. Reduce the heat and simmer for 12 minutes. Strain, reserving the poaching liquid. (This may be froze and used for the next batch).

Put the livers in a food processor or blender. Add the butter and cognac and blend until smooth. Transfer to a bowl.

Refrigerate, stirring occasionally, until the mixture gets heavy. Put in a terrine or other serving dish and cover with plastic wrap. Refrigerate until time to serve.

NOTE: When adjusting the seasoning before refrigerating, you may add lemon juice, hot pepper sauce and more cognac. This recipe can be prepared ahead and frozen. Remove from the freezer the evening before you expect to use it.

Makes about 3 cups

FRUIT DIP-N-LIME

—2 eggs; V cup granulated sugar; 4 teaspoons cornstarch; 1 can (6 ounce) frozen limeade concentrate, undiluted; 2 to 3 drops green food coloring; 1 cup heavy cream, whipped; Fresh fruit, cut into sticks, and berries.

Beat the eggs and combine them in the top of a double boiler with sugar, cornstarch and limeade concentrate. Cook mixture until thickened. Stir frequently. Remove from heat and stir in the food coloring. Cool. Whip cream and fold it into cooled limeade mixture.

Transfer to a bowl or individual serving dishes. Serve with fresh fruit and berries.

NOTE: This mixture can be frozen, however, it also keeps well in the refrigerator.

Makes about 2 cups

SHRIMP BREAD

—1 can (10 V ounces) condensed tomato soup, undiluted; 1 package (8 ounce) cream cheese, softened; 1 V tablespoons un-flavored gelatin; 2 tablespoon water; 1 cup mayonnaise; 1 tablespoon Worcestershire sauce; Hot pepper sauce (to taste); 2 cans (4 V ounces each) shrimp, drained; V cup chopped celery; V cup chopped onion; Lettuce leaves; Crackers.

Bring the undiluted soup to a boil in a medium saucepan. Remove from the heat and add the cream cheese. Stir until smooth. Soften the gelatin in water. Add to hot soup mixture and stir until the gelatin is fully dissolved. Add the mayonnaise, Worcestershire and hot pepper sauce. Mix well.

Refrigerate until it is slightly thickened. Add the shrimp, celery and onion. Mix well. Pour into a lightly oiled 6-cup ring mold or other 6-cup gelatin mold. Refrigerate until firm.

Remove from the mold onto a platter lined