Won Ton Ravioli with Wine Sauce

This recipe is adapted from one in Susan Branch’s book, Vineyard Seasons.  I made a note in my recipe binder:

“Made for Sunday dinner 8/22/93.  My daughters and I agreed it was one of the best things we have had in a long while.  I only made about 15 (instead of 24 as shown in recipe) but that was plenty.  Served with homemade French garlic bread and strawberry/kiwi drinks plus blackberry/apple pie.  A sumptuous repast.”

Note that making the ravioli is easy but time-consuming.  The ravioli can be made ahead and refrigerated  until time to steam or they can be steamed ahead of time and then warmed for about 3 minutes in a steamer.  Both versions can be frozen, allowed to come to room temperature and then steamed (8 minutes for raw ravioli, 3 minutes for steamed)..

WON TON RAVIOLI WITH WINE SAUCE

• ½ lb. ricotta cheese (or half of a 15 oz container)
• 2 Tbsp. basil pesto
• 24 won ton wrappers
• ¼ cup butter
• ¼ cup olive oil
• 4 cloves garlic, minced
• 2/3 cup white wine
• ¼ cup fresh basil, minced
• 2 tsp. lemon juice
• Freshly ground pepper
• ¼ cup pine nuts, toasted

Mix together ricotta and pesto.

Lay out 6 won ton wrappers at a time on a piece of waxed paper and put a rounded tsp. of pesto mixture in the center of each won ton wrapper.

Dip your finger in a glass of water and moisten the edges of the wrappers.  Fold diagonally, press edges together.

Keep finished ravioli under damp cloth.  When all are done, place as many as can fit, without touching, into an oiled steamer basket.  Steam over boiling water, covered, for 8 minutes.

With a slotted spoon, remove ravioli one at a time and place on a plate.  Cover plate and keep in a warming oven (170 degrees F) until ready to serve.

While ravioli is steaming, make the sauce by melting butter in oil in a small skillet over medium low heat.  Saute garlic for 1-2 minutes, add wine and simmer gently for 2-3 minutes.  Remove from heat and stir in basil and lemon juice.  Place 6 ravioli on each of 4 serving plates and pour over sauce.  Top with a grating of black pepper and toasted pine nuts.

Servings:  4 – serve with some good bread for sopping up the sauce.

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Abby’s Pecan Pie

When I went to work as a secretary in Procter & Gamble’s corporate offices, they were located in the old Gwynne Building on Sixth and Main Streets in downtown Cincinnati.  The 12-story Gwynne Building was completed in 1914 and Alice Gwynne Vanderbilt (wife of Cornelius III) dedicated it to her father, prominent Cincinnati lawyer and Judge, Abraham Gwynne. Procter & Gamble leased the building and eventually purchased it in 1935. The building served as Procter & Gamble’s corporate headquarters until 1956.  When I went to work there in 1950, on the ground floor was a Dow drugstore and an Italian restaurant.   The drugstore was handy for a quick candy bar or soft drink and when the girls got together for drinks after work, they usually chose the Italian restaurant (whiskey sours were a favorite).

The Gwynne Building – P&G’s corporate offices from 1914-1956

On the 12th floor of the building was a huge employee dining room.  I liked to choose a one-person table near a window where I could have a gorgeous panoramic view of the city while I ate the wonderful food that was served.  Maybe because of the Crisco connection, they always offered an array of pies which was excellent.  I had my first taste of pecan pie here and it was memorable.  After I left the company to start my family (most women did not continue working after their first baby at that time), I tried several recipes, trying to duplicate the P&G cafeteria pecan pie.  In the 1970s, I found this recipe in Dear Abby’s column in the newspaper and I thought it came closest to what I was looking for.  It’s been a family favorite ever since – often included with our Thanksgiving pies.  This is an easy pie to make.

ABBY’S PECAN PIE

• 1 cup light corn syrup
• 1 cup dark brown sugar
• 3 whole eggs, slightly beaten
• 1/3 tsp salt
• 1 tsp vanilla
• 1/3 cup melted butter (cooled)
• 1 unbaked 9-inch pie shell (my favorite is here) 
• 1 cup pecan halves and pieces

Preheat oven to 375 degrees F.

In a medium bowl, mix together the light corn syrup and dark brown sugar.

Whisk in the eggs, salt, vanilla and cooled melted butter.

Pour into the unbaked pie shell and sprinkle pecans evenly over the top of the filling.

Place on a flat sheet to catch spills and bake @ 375 degrees F for approximately 45 minutes or until a knife inserted in the center of the pie comes out clean.

Cool on a wire rack.

“This is a specialty of the house recipe from the Phoenix Hotel in Lexington, Kentucky.  I begged this from the pastry chef to share with you.  Abigail Van Buren (Dear Abby)”

Servings:  6 to 8.  This is a very rich pie and a smaller piece might be just right for most people, but it’s my youngest daughter’s favorite and she likes a nice big slice.

Procter & Gamble’s current headquarters

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Spicy Asian Chicken Salad

This salad was adapted from one on The Pioneer Woman Cooks – Tasty Kitchen.  I made a few changes according to my family’s preferences and what I had on hand.

The sweet chili sauce is similar to a sweet and sour sauce but is fairly hot.  The way it is distributed through the salad, just a bit of the hot flavor comes through.

SPICY ASIAN CHICKEN SALAD

• Two boneless, skinless chicken breast halves
• ½ cup Teriyaki sauce or marinade
• 5 ounces, weight Lo Mein noodles or spaghetti
• ¼ cup Thai Sweet Chili Sauce
• 6 cups salad greens
• ½ red bell pepper, thinly sliced
• ½ yellow bell pepper, thinly sliced
• 2 Tblsp.sesame seeds, toasted*

For the dressing  (makes one cup of dressing)

• 1/3 cup Thai Sweet Chili Sauce
• ¼ cup lemon juice
• ½ teaspoon ground ginger
• 2 cloves garlic, minced
• ¼ teaspoon salt
• ½ cup canola oil

Place the chicken breasts in a glass dish or Ziploc bag and pour in the teriyaki sauce/marinade.

Cover/seal and place in refrigerator to marinate for at least 30 minutes or up to a couple of hours, turning occasionally. Grill the chicken breast over a hot grill or cook in a grill pan on the stovetop until cooked through.

Set aside to rest. When they are cool, cut the breasts crosswise into strips.

While the chicken is cooking, place the noodles/spaghetti in boiling salted water and cook until al dente. Drain and rinse with cold water. In a bowl, mix the cool spaghetti noodles with chili sauce. Set in the refrigerator to chill while assembling the salad.

In a large bowl, mix together the salad greens, red bell pepper and yellow bell pepper.

For the dressing, in a small bowl mix the sweet chili sauce, lemon juice, ginger, garlic and salt. Whisk in the canola oil until combined.  If dressing is made ahead of time, refrigerate but allow to come to room temperature and whisk before serving.

For each serving, place one heaping cup of salad greens mixture onto six serving plates.  Top each with 1/6th of the cold chili noodles and a 1/6th  of the chicken breast slices.  Sprinkle with sesame seeds.  Pass dressing for each person to drizzle over the salad.

Notes:
*To toast sesame seeds, place seeds in a dry skillet over medium heat. Shake the pan frequently. Watch carefully, it only takes 4-5 minutes.

If you have any leftover dressing it will keep refrigerated for about a week.

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Swiss Tomato Bake

I adapted this recipe from one I found in an old Specialties of Indiana cookbook.  It’s a very light entrée – nice for lunch with a small salad.

SWISS TOMATO BAKE

• 1 cup cracker crumbs (Club crackers)
• 2 Tblsp. melted butter
• 1 cup of halved cherry tomatoes (or tomato slices)
• 2 eggs
• 2 Tblsp. minced dry onions
• ¾ cup sour cream
• ½ tsp. salt
• Dash of black pepper
• 2 cups of shredded Swiss cheese (8 oz.)
• Sprinkle of smoked paprika

Preheat oven to 375 degrees F

In an 8 inch pan place cracker crumbs and melted butter  Stir crumbs and butter together until blended, then press onto the bottom of the pan.  Place tomatoes on top of crust.

In a small bowl, whisk the eggs until slightly beaten.  Add dry onions, and sour cream, salt and pepper.

Whisk until blended thoroughly.  Stir in the shredded Swiss cheese.  Spread this mixture over the crust and tomatoes.

Sprinkle lightly with smoked paprika.

Bake @ 375 degrees F for 25-30 minutes.  Remove pan to wire rack and let stand for 5-10 minutes before serving.

4 lunch-sized servings

Since this was a light dish, I served it along with a peach cobbler for dessert.

Click here for the Peach Cobbler recipe

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Blueberry Rhubarb Delight (with Fig Bars)

I found the basic idea for this recipe several years ago, but changed it around quite a bit to make it easier to prepare and to use what I had on hand.  Other than 10 minutes or so it takes to slice the rhubarb (use thawed frozen rhubarb if you can find it), it’s very quick to make, delicious and a bit different from anything I’ve ever had before. The fig bars give it a unique flavor.

When I picked up the rhubarb at my local Meijer store, the young man at the checkout asked me what it was.  When I told him it was rhubarb, he asked, “Do you eat it like celery?”  I told him it was extremely tart and better cooked in a pie or dessert (like this one).

RHUBARB BLUEBERRY DELIGHT

• 3 cups prepared fresh rhubarb (about one pound)*
• 3/4 cup granulated sugar
• ¼ cup water
• 1 cup fresh blueberries
• 12 fig bars (Fig Newtons)
• ½ to ¾ cup whipped topping, thawed (Cool Whip) or whipped cream

*Wash and dry rhubarb and cut down the center lengthwise if thick.  Cut into pieces approximately 1-½ inches long, removing tough skin and strings.

In a medium pan, combine rhubarb, sugar and water.  Bring to a boil over medium low heat.  Continue to cook for 10 more minutes, stirring occasionally, until rhubarb is tender and a sauce has formed.  Set aside to cool to room temperature.

Set our 4 dessert dishes.  I wanted to use my vintage two-handled bowls which measure about 1-½ inches deep x 4-¾ inches across the top.

In the bottom of each bowl, crumble one fig bar.

Top with cooled rhubarb/sauce.  Crumble a fig bar over the top of the rhubarb.

Add one tablespoon of whipped topping/cream.

Sprinkle ¼ cup of blueberries over each serving.

Crumble a fig bar over the blueberries.  Top with one tablespoon of whipped topping/cream.

Cover and refrigerate for 30 minutes or until ready to serve.

Makes 4 servings

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Poppyseed Rye Bread

In the 1980s, I started using Saco Buttermilk Powder to make bread and sent away for a collection of recipe cards.  It was a wonderful set of cards and this was one of my early favorites.  I first made the bread in 1986 and rated it “excellent”; in 1987, it won blue ribbons at the Hamilton County and Harvest Home Fairs in Cincinnati and won a 5th place ribbon at the Ohio State Fair.

It’s wonderful toasted and also a great base for a Reuben sandwich.

POPPYSEED RYE BREAD

• 2 Tblsp. fast acting yeast*
• 1/3 cup granulated sugar
• 1 Tblsp. salt
• ¼ cup buttermilk powder
• ¼ cup cocoa
• 1 Tbsp. caraway seeds
• 1 Tblsp. poppy seeds
• 2 cups rye flour
• ¾ cup whole wheat flour
• 2 Tblsp. oil
• ¼ cup molasses
• 2 cups water
• 2-½ cups to 3 cups all-purpose flour

*I use Fleischmann’s Instant Dry Yeast. I buy it in bulk (454 g) and the package says that it is made in Canada. I understand it is packaged under the name “Instant Dry” for distribution through stores like Sam’s, “Rapid Rise” in the U.S. and “Quick Rise” in Canada. The “Instant Dry”, “Rapid Rise” or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.

In the large bowl of an electric mixer, place yeast, sugar, salt, buttermilk powder, cocoa, caraway seeds, poppy seeds, rye flour and whole wheat flour. Insert paddle beater and beat to blend dry ingredients.

In a four-cup measure, place oil, molasses and water.  Heat in the microwave to 130 degrees F.

Pour hot mixture into bowl and beat at medium speed for 3 minutes.

Remove paddle beater and insert dough hook.  Continue to beat for 6-1/2 minutes, adding flour a little at a time.   You may not have to use all of the flour – the dough should be smooth and elastic after 6-1/2 minutes.  The dough may feel slightly sticky because of the molasses.

Place dough in an oiled bowl, turn dough over once and cover with a napkin or tea towel.  Let rise for 45 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).

After 45 minutes, punch down dough (press your knuckles into the dough to deflate it) and lay it on a lightly floured surface.  Roll the dough and form into two nine-inch or three 7-½ inch loaves. Turn over and pinch the edges to seal.  Place loaves in greased loaf pans.  Cover and let rise for another 30 minutes.

Preheat oven to 375 degrees F.

Bake for approximately 50-60 minutes for nine-inch loaves, 45 minutes for 7-½ inch loaves or until bread is golden brown and has a hollow sound when tapped (210 degrees on a bread thermometer).  Cover with a piece of foil if top is browning too fast.  Remove bread from pans immediately, brush with butter, cover with a napkin or a tea towel and let cool on a wire rack.

Yield:  Two nine-inch or three 7-½ inch loaves

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Sort of Like Whip ‘n Chill

In the 1960s, there was a little box of powdered mix called Whip ‘n Chill which was mixed with water to make a very light and delicious mousse-like dessert.  On the rare occasions when my mother-in-law came for supper, I struggled to find something she would eat.  She didn’t like my cooking but one thing she seemed to enjoy was Whip ‘n Chill so that was always our dessert when Grandma Mary visited.

Whip ‘n Chill has been out of the regular grocery stores for many years and for a time could only be purchased at the Vermont Country Store.  Now, they no longer have it, but it is sold in bulk on Amazon.com at a pretty hefty price.  For our purposes, my version will do just fine.  If Grandma Mary were still with us, I wonder if she would like it.

Grandma Mary

SORT OF LIKE WHIP ‘N CHILL

• 1 envelope (¼ oz.) unflavored gelatin
• 2 cups milk, divided
• One 3.4 oz. package of Cook and Serve Chocolate Pudding (not instant pudding)
• 2 cups frozen whipped topping, thawed (Cool Whip)

Soak gelatin in ¼ cup of cold milk.  When dissolved, place in a medium saucepan with the remainder of the milk and the chocolate pudding mix.  Whisk over medium high heat, stirring constantly, until mixture comes to a full boil.  Remove from heat and allow to cool completely.

Whisk the whipped topping into the pudding mixture and spoon into six dessert dishes.  Cover and chill for an hour.

Makes 6 servings.

Based on 6 servings – 156 calories/serving

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Cinco de Mayo Egg Sandwich

Since I was a child, I’ve enjoyed a fried egg sandwich with salt, pepper and a bit of mustard on soft, white Wonder-type bread.  It’s even a good meal when I’m not feeling well if I omit the pepper and mustard.

I wanted to make an egg sandwich that was more substantial and put together a good one with a Mexican flair – just in time for Cinco de Mayo.  The cheese is available in my local grocery …

…and I enjoy the soft pretzel buns that my bakery carries.  Fry the egg the way you like it best – I like mine golden brown with the yolk fried hard.

CINCO DE MAYO EGG SANDWICH (makes one sandwich)

• 1 tsp. olive oil
• ¼ cup sliced red bell pepper
• ¼ cup sliced onion
• Salt/pepper
• 1 large soft bun
• 1 egg
• 1 oz. Mexican cheese in small slices
• Several cilantro leaves

In a small skillet over medium low heat, heat olive oil and add the red pepper and onion slices.

Sprinkle lightly with salt/pepper and cook, stirring frequently, until vegetables are tender.  Remove vegetables from skillet and place on the bottom half of the bun.

In the same skillet, break the egg, stir the yolk with a fork, and cook until yolk is set.

Turn egg and cook on the opposite side until lightly browned.

Place egg on top of vegetables and immediately place cheese slices on top of egg.  Add several cilantro leaves on top of cheese.

Place top of bun on sandwich and serve immediately.  Delicioso!

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Ham Hash Supper

This is an adaptation of a recipe my daughter sent me in 2006.  I changed it to make a smaller casserole and to use convenience foods like dried onions, pimientos and garlic in a jar so the meal could be put together quickly.  It makes  a very tasty and filling plateful of food.   Really good with leftover baked ham.

HAM HASH SUPPER

• 16 oz. frozen hash browns, thawed
• 1 cup cooked ham, chopped
• 2 Tblsp. minced dried onions
• 1 Tblsp. chopped pimiento
• 1 tsp. minced garlic
• 4 oz. cream cheese, cubed
• ¾ cup milk
• 1 Tblsp. spicy brown mustard

In a 9-inch casserole dish, combine hash browns, ham, dried onions, pimiento and garlic.

In a two-cup measure place cream cheese cubes, milk and mustard.  Microwave on high for two minutes until cheese is softened.  Whisk until smooth.

Pour sauce over ingredients in casserole and mix together.

Cover and bake @ 350 degrees F for 45 minutes.  Remove cover for the last 10 minutes to allow the top to brown.

I served some fresh cherry tomatoes with mine.  4-6 servings

Note:  Dish can be made ahead and refrigerated.  Bake for one hour @ 350 degrees F.

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Health Bread

I first made this bread in 1988 when it won a ribbon at our county fair.  The recipe came from an old publication called Blue Ribbon Gazette, a collection of blue ribbon winning recipes from around the country.  It’s a nice, sturdy loaf that’s delicious fresh from the oven or toasted.  It’s good to have a loaf tucked away in the freezer to make grilled sandwiches or to serve with soup on a chilly, windy day.

HEALTH BREAD

• 4-½  cups all purpose flour, divided
• 2 Tblsp. fast acting yeast*
• 1 Tblsp. salt
• ¼ cup buckwheat flour
• 2 Tblsp. oat bran
• 2-¼ cups buttermilk heated to 130 degrees F
• 1/3 cup canola oil
• 1/3 cup sorghum molasses (or any strong flavored molasses such as Grandma’s)
• 2-¼ cups whole wheat flour

*The “Instant“ or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.  Rising time is cut in half.

Grease two 9-inch or four 7-½ inch loaf pans

In the large bowl of an electric mixer, combine 2 cups of all-purpose flour, yeast, salt, buckwheat flour and oat bran. Add 130 degree F buttermilk, oil and molasses.  Beat with a paddle beater at medium speed for 3 minutes.

Remove paddle beater and insert dough hook.  Add 2-¼ cups of whole wheat flour.  Beat a medium speed for 6-½ minutes, gradually adding remaining all-purpose flour until dough is smooth and elastic.  Don’t use more all-purpose flour than you need.  Dough will be a little sticky from the molasses.

Place dough in a greased bowl, turn, cover and let rise in a warm place for 30 minutes.

Use your knuckles to punch down and deflate the dough.  Form into two 9-inch loaves or four 7-½-inch loaves and place in prepared pans.

Cover and let rise for 30 minutes.

Preheat oven to 375 degrees F

Bake 9-inch loaves for approximately 45 minutes; 7-½-inch loaves for approximately 25 minutes or until bread is golden brown and sounds hollow when tapped on the bottom.  Cool on a wire rack.

Yield:  Two 9-inch or four 7-½ inch loaves

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