ELLI LUCA

Haven't posted a vintage recipe book pic in ages... Came across this from The Chiffon Tailgate Party Cookbook (1980) ROASTED HERB CORN l/4 cup Chiffon Margarine 1 teaspoon dried crumbled parsley 3/4 tsp crumbled rosemary leaves 1/2  teaspoon sugar 1/2 teaspoon paprika 1/2 teaspoon cracked black pepper 1/2 teaspoon salt 6 ears corn Mix Chiffon and seasonings. Spread evenly over corn. Wrap tightly in heavy duty foil. Place corn on grill 4 to 6 inches from hot coals.  Roast, turning corn frequently 15 to 25 minutes. If desired, serve with additional melted Chiffon.  Makes 6 servings. Tip Wrapped corn can be baked at 400° for 30 to 35 minutes, turning once during baking.

Here is a few for now... Fresh Apple Pound Cake Ice Box Fruit Cake Sour Cream Pound Cake Watermelon Cake Puttin' On the Peach Cake Larry's crossing hobo Beans Candied Sweet Potatoes Texas Baked Corn Zucchini Casserole East Texas Onion Pudding Tobacco Onions Mango Corn Relish   Tomato Pie Western Lima's and Ham Hock Rattle-skin Corn Relish Squash Casserole Lubbock's Favorite BBQ Sauce Barbeque Sauce With Mushrooms Golden Grill barbeque Sauce Barbeque Sauce

Excuse the mobile phone snap! But it was the only picture I took. Preparation time: 5 minutes / Cooking time   25-30 minutes INGREDIENTS 1/4 cup dry breadcrumbs 1/4 cup fresh Parmesan cheese, grated tiny dehydrated garlic 2+1/2 cups sliced zucchini (2 small) 1 egg  1/2 teaspoon chili flakes (optional) 1/2 teaspoon of dried oregano olive oil about a teaspoon / or cooking spray METHOD Preheat oven to 180°C. Combine dry ingredients together in a medium-size bowl. In a shallow bowl, whisk the egg. Dip zucchini slices in egg, and toss in breadcrumb mixture.  Place coated slices on an ovenproof wire rack coated with cooking spray; (I prefer to just use olive oil which I rubbed on the rack with paper towel) place rack on a baking sheet.  Bake at 180°C for 30 minutes or until browned and crisp. Serve immediately, as a side or a snack. Serves 4

Makes about 10  fritters adapted from Simply Recipes version INGREDIENTS 2 medium sized zucchini 1 teaspoon coarse or Kosher salt, plus extra to taste 2 scallions / spring onions, split lengthwise and sliced thin 1 large egg, lightly beaten 1/2 teaspoon white pepper 1 teaspoon dried garlic / or fresh (but use less if fresh) 1/2 cup grated tasty cheese 1/2 cup plain flour Olive or another oil of your choice, for frying To serve (optional) 1 cup sour cream  Sweet Chili Sauce to taste. Pinches of salt METHOD Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.) Whisk egg in a large bowl; add the zucchini, flou...

  INGREDIENTS 150 g unsalted butter 3-4 cloves garlic, grated 2 tbsp chopped parsley 4 skinless chicken breasts, fillets 100 g plain flour 2 eggs, beaten 200 g Japanese panko crumbs oil, for frying  METHOD 1. Beat the butter in a bowl with a wooden spoon or spatula until it is soft. Add the garlic and parsley and season with sea salt and freshly ground black pepper. 2. Between 2 sheets of cling film, bash out each chicken breast until it is about 5mm thin. Spread the flavoured butter over the chicken, then roll each breast up as if it were a swiss roll. Wrap in cling film and place in the refrigerator to firm up for about 1 hour. 3. Coat the chicken rolls in the flour, egg and then panko breadcrumbs, making sure there are no gaps in the coating. Repeat the process to give a good crust and make sure the butter will not escape during cooking. 4. Preheat the oven to 180C/160C fan/Gas 4. Fill a sauté pan to a depth of about 5...

INGREDIENTS - 1 FOR THE BRINING SOLUTION 1 to 1½ kg pickling onions – brined for 24 hours, rinsed and dried with paper towel 750 ml to 1 litre spiced vinegar (recipe to follow) ½ to 1 cup of sugar A ratio of 100g of cooking salt to 1 litre of water should be used. This is sufficient for brining 1 to 1½ kg of onions. Heat the water and salt together until salt is dissolved. Allow to cool before placing peeled onions into the solution. The onions should be left in the brine for 24 hours, after which they should be drained, rinsed well and patted dry before placing in sterilised jars. Peeling them was the hardest part, I wore sunglasses. Must have looked like a crazy lady. Preparation:  NOTE : Peeling pickling onions is fiddly and time consuming. To speed up the process top and tail the onions, then place the onions in a large heatproof bowl and pour over boiling water to cover.  Leave to cool and hey presto, the skins will just rub away.Do no...

Inspired by the delicious Pea, shallot, basil, mint & air dried ricotta salad at Giuseppe Arnaldo & Sons . Yes, cold peas. But beautifully swaddled in a tumble of shallots, mint, basil and shredded air-dried ricotta. The perfect combination. INGREDIENTS 1 cup orzo pasta 1 cup peas (fresh or frozen) 2 tablespoons butter 1 tablespoon very finely chopped fresh mint 1 tablespoon very finely chopped fresh Italian parsley Freshly cracked black pepper Sea salt 100gsm of Feta (I used Fage Authentic Greek Feta) 1 tablespoon olive oil METHOD Cook orzo in plenty of boiling salted water for 5 minutes; stir in the peas; cook until pasta is al dente and the peas are tender, about 5 minutes longer; drain. Melt the butter in a saucepan; stir in the mint and parsley; add in the orzo and peas; toss to coat; let cool and add chopped parsley & mint, freshly cracked black pepper and coarse sea salt & roughly crumbled feta. Drizzle over olive oil & serve. ...

  INGREDIENTS 1 kilo small (2-inch) white or red potatoes 10 garlic cloves 1 tablespoon olive oil 1 teaspoon chopped fresh rosemary 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon butter   2 tablespoons chopped fresh parsley DIRECTIONS Preheat the oven to 200 Celcius In a large mixing bowl, add the whole potatoes, garlic cloves, olive oil, rosemary, salt and pepper. Mix thoroughly (hands work best) until the potatoes are coated evenly with the oil and spices. Wrap each potato individually and place on a baking tray. Check after about 20 minutes or so & shake the pan to turn.  Cook for about another 20 mins or so. Transfer to a serving bowl, mix with butter. Sprinkle with parsley or fresh thyme / salt if so desired and serve.

Served here with roasted chats, steamed beans and slow cooked lamb   Ingredients: Serves 6 as a side dish 1 medium cauliflower (approx 1lb/450g) 2 oz/ 55g butter 2 oz/ 55g all purpose/plain flour 1 level tsp mustard powder (optional) Large pinch salt 1 pint / 460 ml milk 50g cheddar cheese or similar, grated plus extra for sprinkling on top Freshly ground pepper 1 teaspoon of freshly chopped parsley  2 tablespoons of freshly made breadcrumbs Grated Parmesan METHOD Heat the oven to 200C Remove the green outer leaves from the cauliflower and steam whole over a pan of boiling water for 10 minutes. Remove the cauliflower from the heat and leave to cool. Place the butter and flour into a large saucepan. Over a low heat stir the butter and flour until the butter has melted and the flour is incorporated. Add the salt and mustard powder and continue stirring for 2 minutes. Turn the heat up to medium and add the milk in one go and whisk ...

Raw potatoes Ready to serve , seasoned well with Fleur de Sel Roasted Potatoes with Garlic, Lemon, and Oregano INGREDIENTS 3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes 1/2 cup olive oil 4 garlic cloves, minced 1 1/2 teaspoons dried oregano, crumbled 1 teaspoon salt Freshly ground black pepper 1/2 cup beef stock or chicken stock 1/3 cup freshly squeezed lemon juice 2-3 tablespoons chopped fresh oregano METHOD Preheat oven to 200°C. Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil. Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown. Sprinkle with the fresh oregano & se...

Beef Eye fillet on a bed of mashed pumpkin, potato, chives & tasty cheese. w/ green beans, seasoned with salt & pepper. Potato and pumpkin mash INGREDIENTS 3  potatoes 1 sweet potato 1 pumpkin ½ cup cream 50 g butter 1 egg yolk 2 cloves roasted garlic METHOD Boil potatoes, a large sweet potato and pumpkin. When tender, drain. Add 2 oven roasted garlic cloves, 1/4 cup of warm cream, 1 Tablespoon of butter, an egg yolk, salt and pepper. Mash until velvety

If I have have the time I roast the pumpkin in the oven for 40 minutes or so at 160 degrees, gives the soup a new dimension and richness of flavour.  If doing this I also roast the garlic cloves whole. INGREDIENTS * 2 tbs olive oil * 1 onion, finely chopped * 1 leek, white part only, finely sliced * 4 garlic cloves, crushed * 1/2 tsp ground coriander * 1 tsp ground cumin * 1/2 tsp freshly grated nutmeg * 1kg peeled pumpkin, diced * 1 large potato, peeled, diced * 1L chicken or vegetable stock * 1/2 cup (125ml) thin cream METHOD Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches. Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.  Serve wi...

Scalloped potatoes are baked with cheese, milk, butter, and chopped onion, along with seasonings and flour. INGREDIENTS: 4 cups sliced raw potatoes 1 teaspoon salt 1/8 teaspoon pepper 2 tablespoons flour 2 tablespoons finely chopped onion 8 ounces shredded sharp Cheddar cheese 2 tablespoons butter 2 cups milk METHOD: Place half the potatoes in a greased baking dish. Sprinkle with half the salt, pepper, flour, onion, and cheese. Dot with bits of butter. Repeat layer then add milk to cover potatoes. Cover with foil or lid and bake at 350° for 30 to 40 minutes, or until tender. Take the lid off near the end of cooking to brown, or put under the grill for a few minutes. Serves 4 to 6. I sometimes mix the milk with chicken stock for extra flavor (obviously non vegetarian recipe) All depends on what it is being served with.

Canola or peanut oil, for frying 2 large russet potatoes (about 1 lb. 10 oz.), peeled Salt, to taste 1. Pour oil to a depth of 2" into a 6-qt. heavy-bottomed dutch oven and heat over medium-high heat until a deep-fry thermometer registers 375°. 2. Meanwhile, cut potatoes lengthwise sharp knife; transfer potatoes to a strainer and rinse them briefly under cold water for 1 minute so that they won't stick together as they fry in the oil. Drain potatoes, transfer to kitchen towels, and pat dry. 3. Working in 4 batches, fry potatoes, stirring constantly with a slotted spoon and maintaining an oil temperature of at least 350° (adding the potatoes will cause the temperature to drop), until potatoes are light golden brown and crisp, about 2 minutes. Using a slotted spoon, transfer fried potatoes to a rack set over a rimmed baking sheet. Season with some Fleur De Sel or another good quality salt.

Ingredients: Left over shredded chicken Corn Lemon thyme Black garlic Chicken stock Bay leaf Ginger fresh grated Small onion (or 2 shallots) Cracked black pepper Small celery stalk Maldon sea salt * Method: I fry off the onion & garlic in some butter & a dash of oil. Add everything else and simmer for 30 minutes. There is no substitute for Maldon Sea Salt and it is now one of the best recognised brands in the market. Its soft white flaky crystals are completely natural, without artificial additives, giving Maldon Sea Salt a distinctive texture and salty flavour, which means less, is required. Free from the bitter after-taste often associated with other salts, its characteristic clean fresh taste enhances the flavour of all natural and fine foods.

INGREDIENTS 3 ears fresh Corn kernels removed from cobs 3 Eggs 3 tablespoons Flour 3 tablespoons Cornmeal Salt & Pepper 2 green onion thinly sliced 1 cup cheddar cheese grated ¼ cup vegetable oil METHOD Whisk corn and eggs in a large bowl. Add flour, cornmeal, salt and pepper and mix well. Stir in green onion and cheddar. Heat oil in a large skillet over a medium heat then add batter by the spoonful and flatten to form a pancake. Cook until golden, flip and cook other side. Serve with *Maple Butter. Sometimes I add fresh spring onions or Italian parsley all depends on what you feel like. Excellent made smaller served as a Canapé. Maple Butter * ¼ cup Butter softened * ¼ cup Maple syrup 1. Whisk together until smooth. Recipe by Michael Smith from Chef At Home

The trick to hash brown potatoes is the same as for french fries. The potatoes must be dry when they hit the pan, other side the surface starch absorbs the water, not sealing the surface, allowing the interior to absorb the grease. Dry the grated potatoes very well using a kitchen towel. Then, don't even try to move the potatoes until the bottom is well browned, to avoid sticking. Russet, or high starch, potatoes make the best hash browns. Ingredients: 1 lb. russet potatoes, peeled 1/2 tsp. garlic salt 1/8 tsp. white pepper 2 Tbsp. butter 1 Tbsp. olive oil 3 Tbsp. grated onion Preparation: Peel potatoes and grate into a large bowl. Dry potatoes thoroughly by squeezing in a kitchen towel. You should have about 1-1/2 cups grated potatoes, loosely packed into measuring cups. Toss with garlic salt and pepper. Place half the butter and half the olive oil in a heavy large skillet and heat until sizzling. Add the onion and cook for a few seconds over high heat. When fragran...

Roasted in garlic oil. Fleur de sel is a type of sea salt obtained by hand harvesting the "young" crystals that form on the surface of salt evaporation ponds. The harvesting of fleur de sel always takes place in the summer months when the sun is strongest. Most fleurs de sel claim to have higher mineral contents than table salts and often smell deliciously like the ocean. Preheat oven to 200°C. Peel potatoes & pumpkin and cut into 5cm chunks. Place into a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer for 15 minutes or until partially cooked (potatoes should be only just tender when pierced with a skewer). Drain well. Return to saucepan over low heat until any remaining water evaporates. Shake saucepan vigorously to rough up surface (this will make them crunchy when roasted). Alternatively, scrape surfaces of potatoes with a fork to create a rough texture. Pour oil into a large ro...

Ingredients * 1 Kg potatoes * 1 teaspoon salt * 1 clove minced garlic * 1 cups milk, 1 cup cream or sour cream * 1/2 tsp white pepper * Grated cheese Preparation and Cooking 1. Peel the potatoes and put them in a bowl of water. 2. Add the milk, salt, pepper and garlic to a large pan. 3. Slice the potatoes very thinly, directly into the milk.*** 4. Preheat oven to 200 degrees Celsius. 5. Bring the potatoes to a slow boil over medium heat while stirring to avoid burning. Use a heavy bottomed pan to help avoid burning. 6. After a few minutes of slow boiling, transfer to an oven proof dish, add the grated cheese on top and put into the oven. 7. Cook at 200 Celsius for 45 minutes, or until the potatoes are tender. *** Without rinsing, as the starch from the potato is an important part of the recipe Sometimes I also add a teaspoon of hot English mustard or Dijon to the milk mix before baking.