Tante Tina

Ingredients 1/2 cup salt 2 tsps cream of tartar 2 tbsps oil 1 cup flour 1 cup water with food colouring Directions Cook until thick

Ingredients 1 cup water 2/3 cups flax, roughly ground in coffee mill 1/4 cup each of oatmeal, bran and wheat germ 2/3 cup milk 1 tbsp butter 1 tbsp brown sugar 2/3 cup whole wheat flour 1 pkge rapid dry yeast 1 tsp salt 2 1/2 - 3 cups all-purpose flour vegetable oil Directions Put water in small saucepan, add grains and sugar and bring to a boil. Remove from heat, add butter and milk and allow to cool to between 110 and 120 degrees. Place whole wheat flour and yeast in mixer bowl fitted with dough hooks and stir briefly to blend. Add the grain mixture and mix thoroughly. Add 2 1/2 cups of all-purpose flour and the salt. Mix, adding more flour if required. The dough ball will pick up the dough from the sides of the bowl and will be slightly sticky when it is ready. Turn dough out onto a lightly floured surface. Shape into a ball, pinching the seams together, and place in a lightly greased bowl, turning to grease on all sides. Cover loosely with oiled plastic wrap and let stand in a warm (85 degrees) place, such as the oven or the top of the fridge, until doubled. (about 1-1 1/2 hours) Turn the dough out onto a lightly oiled surface. Punch down the dough using your fingertips until it forms a rough rectangle. Shape dough into loaf by rolling it up lengthwise. Pinch the edges closed and place in an oiled 5x9 loafpan. Cover with the plastic wrap and allow to rise for another 30 minutes. Preheat the oven to 375. Place loaf in oven and bake until loaf is golden and sounds hollow when tapped. (30-35minutes) Remove from pan and allow to cool on rack.

Ingredients 5 lbs mussels 1 can plum tomatoes, chopped 1/4 cup chopped green onions 1/4 cup olive oil 1/4 cup chopped italian parsley 2 tbsps chopped fresh basil or 1 tsp dried basil 1 tbsp chopped garlic 1 tbsp oregano 1/2 cup dry white wine salt and hot red pepper to taste Directions About 3 hours before cooking, cover mussels in cool water and add about 1/4 cup of pablum or corn meal to the water. Swish it around so that the mussels can feed. This will plump them up and clean them out. Before cooking, scrub mussels, remove beards and rinse in fresh cool water. Put all other ingredients into a large kettle. When the mixture comes to a boil, add mussels. Cover and cook over high heat until the mussels open. (7-10 minutes) Drain liquid from mussels and serve in separate bowls. As you eat, dip mussels in liquid. Serve with pasta of choice and fresh italiam bread to dip in the liquid.

Ingredients Graham Cracker crust ibn 8" square pan 1 envelope of Dream Whip, made up 8 oz pkge Philadelphia cream cheese 1 cup icing sugar 1 can cherry pie filling Directions Make crust according to recipe on box. Bake 8-10 minutes and cool. Beat together the Dream Whip, cheese and icing sugar until very smooth. Pour into crust and spread cherry pie filling evenly on top. Refrigerate for 6 hours before serving

Ingredients Use roasted or raw, unsalted cashews, peanuts, almonds, pecans or walnuts. 2 tbsps light vegetable oil 2 cups unsalted nuts Spice mix For the Oriental spice mix 2 tbsps soy sauce 1/2 tsp powdered ginger 1/2 tsp garlic powder Curry spice mix 1 tbsp curry powder 1/8 tsp paprika Christmas spice mix 1/8 tsp ground cinnamon 1/8 tsp ground cloves 1/8 tsp ground nutmeg 2 tbsps sugar Directions Preheat oven to 300 degrees. Heat oil in heavy frying pan and saute nuts over medium high heat for 2-3 minutes. Toss nuts in large bowl with spice mix and spread on cookie sheet. Toast 12 minutes, stirring often. Cool completely and store.

Ingredients 2 10oz pkges chopped, frozen broccoli 1/4 cup onion, chopped 2 cups chicken broth 2 tbsps butter 1 tbsp flour 2 tsps salt pepper to taste pinch of mace 1 can Carnation skim milk 1/2 cup milk Directions Thaw broccoli and combine with onion and broth. Bring to a boil, reduce heat and simmer for 10 minutes. Process for a smooth consistency. In a large saucepan, melt butter, add flour, salt, pepper and mace. Slowly add all milk and stir until smooth. Add broccoli and warm to serving temperature.

Ingredients 8 cups strawberries 1 baked 9" pie shell 3/4 cup sugar 1/4 cup cornstarch 1/3 cup water 2 tsps lemon juice whipped cream Directions Arrange half the berries in the pie shell. Crush the remaining berries and, in a saucepan, mix with the sugar, cornstarch and water. Bring to a boil and cook, stirring, until mixture thickens. Add the lemon juice and spoon mixture over berries in the pie shell. Chill. Serve decorated with whipped cream.

Ingredients 9 large cucumbers 1 qt basket of small silver onions 6 cups white vinegar 3 cups white sugar 1 tbsp mixed pickling spices, in cheesecloth bag Directions The night before pickling, peel cucumbers, remove seeds, cover with water and let stand overnight. Clean and skin onions. Boil vinegar and sugar with spice bag for 5 minutes. Remove bag and add onions and cucumbers a few at a time. Cook 2 minutes. Fill jars, cover with brine and seal.

Ingredients 3 medium potatoes, peeled and quartered 1 lb green beans, cut into 2" lengths 3 medium tomatoes 6 hard-cooked eggs handful of fresh parsley 1 7 0z can of tuna, drained 4 anchovey filets 1-1/4 cups mayonnaise 1/2 cup sour cream black pepper 2 tbsps capers calamata olives 1 tsp chervil 1 tsp tarragon romaine lettuce Directions Fit food processor work bowl with slicer. Slice potatoes and boil until tender. Drain and cool. Fit beans in feed tube horizontally. Process to look “frenched”. Simmer in boiling water for one minute. Drain and cool. Slice tomatoes and eggs. Fit work bowl with steel knife. Add parsley and chop. Set aside. Add tuna chunks and anchovey filets and process until chopped. Add mayonnaise, sour cream and pepper. Process until smooth. Taste and adjust seasoning. In a large salad bowl or in individual small bowls arrange potatoes and beans on a bed of lettuce. Pour dressing over them and garnish with tomato and egg slices. Scatter capers and olives on top and sprinkle with chopped parsley and herbs. The tunnato dressing can also be used over cold sliced veal, turkey or chicken.

Ingredients 12 cups diced peaches 4 medium sized oranges 12 cups warmed sugar (5.4 lbs) 1/2 cup well-drained maraschino cherries Directions Pour boiling water over the peaches, let stand for 2 nminutes and place in cold water. Peel and dice. Wash the oranges, do not peel but slice thinly and chop coarsely. Cut the cherries into quarters. Place the fruits in a saucepan, slowly warm over low heat, add the warmed sugar and bring to a boil. Boil until the jam has a nice consistency. Remove the scum. Pour into hot sterilized jars and seal. Tip: Sterilize clean jars by placing in a 225 degree oven for 1/2 hour. Place the mason lids and rings in a pot of water simmering on the stove at the same time. Make sure the hot jars do not come into contact with a wet surface when filling or they will crack. We use a cooling rack.