27 Jun 3-Day Cake

Ingredients:

  • 1 box Golden Butter cake mix (yellow cake)
  • 1 – 8 oz. container of frozen Cool Whip, thawed
  • 1 – 8 oz. container sour cream
  • 2 cups sugar
  • 12 oz. shredded sweetened coconut

Directions:

  1. Bake the cake according to package instructions. Slice each layer into 2 layers (this is easier if partially frozen).
  2. Combine the sugar, sour cream, and coconut together until well mixed. Remove 1 cup of this mixture and set aside.
  3. Spread 1/3 of the remaining sugar/coconut/sour cream mixture on each of the 3 layers, leaving about 1/2″ around the edges. Top with the 4th cake layer.
  4. Add the Cool Whip to the 1 cup of reserved sugar/coconut/sour cream mixture that you previously set aside and gently fold it all together until well mixed.
  5. Ice the top and sides of the cake with the above icing. Cover and put in refrigerator and leave for 3 days. Enjoy!
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20 Jun Guacamole

From Diana Kennedy’s The Cuisines of Mexico

Makes about 1 3/4 to 2 cups

Ingredients:

  • A molcajete or mortar and pestle
  • 1/4 small onion, finely chopped
  • 1-2 serrano chiles
  • 2 sprigs fresh coriander
  • 1/4 teaspoon salt, or to taste
  • 1 very large or 2 medium avocados

Directions:

  1. Grind the onions, chiles, coriander, and salt together into a smooth paste in the molcajete or mortar and pestle.
  2. Cut the avocado in half. Remove the seed and scoop out the flesh. Mash the flesh roughly with the chile paste in the molcajete.
  3. Skin, seed, and chop the tomato and add it, with the chopped onion and coriander, to the guacamole.
  4. Mix well and serve immediately.
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13 Jun Biscochitos (Cookies)

From Santa Fe, NM

Makes 4 dozen cookies

Ingredients:

  • 1 cup sugar, plus 3/4 cup for sprinkling
  • 1 1/4 cups lard or vegetable shortening
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon Grand Marnier or Triple Sec
  • Finely grated zest of 1 orange
  • 3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons anise seeds
  • 1 tablespoon water
  • 1/2 teaspoon ground cinnamon
  • All purpose flour for work surface

Directions:

  1. In the bowl of an electric mixer fitted with the paddle attachment, mix 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes. Add egg; beat to combine.
  2. Sift flour, baking powder, and salt. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium speed, gradually add 2 teaspoons water or more to form a ball. Wrap dough in plastic wrap; chill 30 minutes.
  3. Preheat oven to 350 F with a rack in center. Combine cinnamon and remaining 3/4 cup sugar in a small bowl (or you can use premixed cinnamon sugar that comes in a bottle from the grocery store’s spice aisle).
  4. On a floured surface, roll the dough into 1/4 inch thick. Cut dough into moons, stars, or shapes you like with a 2″ cutter; lightly sift cinnamon sugar over each shape. Please on parchment-lined baking sheets. Bake 12-14 minutes. Cookies should be set but not brown. Transfer to a wire rack to cool. Repeat with the remaining batches.
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13 Jun Vietnamese Pork Salad

From Women’s Health Magazine

Serves 4

Ingredients:

  • 1 (12 oz.) pork tenderloin
  • 1/4 teaspoon salt
  • 3 tablespoons lime juice
  • 3 tablespoons sugar
  • 1 clove garlic, minced
  • 2 tablespoons fish sauce
  • 6 cups shredded coleslaw mix
  • 1 1/4 cups thinly sliced scallions
  • 3/4 cup chopped fresh cilantro
  • 1/2 cup lightly salted chopped peanuts


Directions:

  1. Preheat oven to 400 degrees.
  2. Place pork on a foil-lined baking sheet; sprinkle with 1/8 teaspoon salt and cook until thermometer registers 160 degrees F, 20-24 minutes. Let meat meat for 10 minutes, then cut crosswise into a few sections, then shred.
  3. Place lime juice, sugar, and garlic in a microwave-safe bowl. Cover with microwave-safe plastic wrap and microwave on high until sugar melts, 20-30 seconds. Let cool. Stir in fish sauce and remaining 1/8 teaspoon salt.
  4. In a large bowl, gently toss coleslaw mix, scallions, and cilantro. Pour lime mixture over veggies, add pork, and toss gently. Divide evenly into four salad bowls. Top salad with nuts before serving.
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13 Jun Sweet Corn and Basmati Rice

From the Women of Saint Michael’s Pass The Plate Cookbook

Serves 6-8

Ingredients:

  • 2 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 ears of corn, husked
  • 2 tablespoons butter
  • 1 cup chopped green onions
  • 1 teaspoon salt
  • Pepper to taste
  • 1 cup basmati rice, uncooked
  • 1 1/4 cups toasted pecans, chopped
  • 16 ounces arugula

Directions:

  1. Whisk together first 5 ingredients until emulsified.
  2. Cut corn kernels off the cobs and saute in butter. Add onions and cook until tender. Season with salt and pepper.
  3. Cook rice according to package directions.
  4. Mix rice and corn mixture (may be made the day before serving, to this point).
  5. Add arugula, pecans, and vinaigrette.

Note: this can be served cold or at room temperature.

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13 Jun Breakfast Chili Rellenos

From the Grant Corner Inn in Santa Fe, NM

Serves 6

Picadillo Filling Ingredients:

  • 1/2 pound very lean ground beef
  • 1 clove garlic, minced
  • 1 1/3 cups tomato sauce
  • 2 tablespoons raisins
  • 3 tablespoons sherry
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 2 teaspoons sugar
  • 1 tablespoon red wine vinegar
  • 3/4 teaspoon salt
  • 1/4 cup slivered toasted almonds

Other Ingredients:

  • 6 roasted, peeled long green chiles
  • 1 1/2 cups milk
  • 1/4 cup all-purpose flour
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 cups (1/2 pound) grated mild cheddar cheese


Directions:

  1. Preheat oven to 350. Grease 6 oval gratin dishes.
  2. In a medium skillet, brown ground beef and garlic. Add tomato sauce, raisins, sherry, cinnamon, cloves, sugar, vinegar, 3/4 teaspoon salt, and almonds. Cook uncovered over medium heat for 20 minutes or until most of the liquid has evaporated. Cool.
  3. Stuff each chili with as much of the mixture as it will hold.
  4. Combine milk and flour, whisking until smooth. Add eggs, salt, and pepper. Put one chili in each gratin dish and cover with custard mixture. Sprinkle with cheese.
  5. Bake uncovered at 350 degrees for about 35-40 minutes, until puffed and lightly browned.
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13 Jun Carne Codia En Limon

From Diana Kennedy’s The Cuisines of Mexico

Serves 4

Ingredients:

  • A glass or china bowl
  • 1/2 cup lime juice
  • 1/2 pound ground sirloin, absolutely free of fat
  • 1 small tomato, finely chopped
  • 2 tablespoons finely chopped onion
  • 3-4 chiles (serranos) with seeds, finely chopped
  • 1/4 teaspoon salt, or to taste

Directions:

  1. Mix the lime juice well into the ground meat in glass or china bowl and set aside to “cook” in the refrigerator for at least 4 hours.
  2. Mix in the rest of the ingredients and set aside to season for at least 2 more hours.
  3. Serve with crisp tortillas, either toasted or fried.
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13 Jun Beet Tartare

From Jean-Georges Vongerichten’s Jean-Georges Cooking at Home

Serves 4

Ingredients:

  • 6 medium beets (about 1 1/4 pounds)
  • 1 shallot, roughly chopped
  • 1 teaspoon Worchestershire sauce
  • Few drops Tabasco or other hot sauce
  • 1 teaspoon sherry vinegar
  • 6 cornichons, roughly chopped
  • 1/3 cup capers, drained
  • 1 tablespoon mayonnaise
  • 2 tablespoons chopped parsley, plus more for garnish
  • Salt and freshly ground black pepper (optional)

Directions:

  1. Wash the beets, wrap them individually in foil, and place them in a roasting pan or on a baking sheet at 350 degrees for about 90 minutes or until nice and tender. Cool the beets, peel them, and then cut into eighths.
  2. Place the beets in a food processor with the shallot, Worchestershire sauce, Tabasco, vinegar, cornichons, and capers, Pulse until the mixture is minced but not pureed. Scrape down sides between pulses.
  3. Spoon the mixture into a bowl and stir in the mayonnaise and parsley. Taste and adjust seasonings if needed. You may need to add salt.
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13 Jun Beef Tenderloin

Ingredients:

  • 1 beef tenderloin
  • Olive oil
  • Lemon pepper marinade (e.g. Lawry’s)

Directions:

  1. Preheat oven to 175 degrees
  2. Using your hands, rub the beef tenderloin all over including the ends with olive oil. Sprinkle all over with lemon pepper marinade until the tenderloin is well coated.
  3. Place beef tenderloin in a shallow baking pan, uncovered, and place a meat thermometer in the fattest part. Cook for about 6 hours until thermometer shows medium rare. The cooking time can vary according to the size of the tenderloin.
  4. At the end of 6 hours, if you are ready to eat, remove, slice, and serve. If you are not quite ready, let tenderloin sit at room temperature (loosely covered with foil). If the meat is too rare, you can turn the temperature up to 350 degrees and cook longer. Be careful: it will cook really fast.
  5. The au jus from this meat is delicious and can be served on the side or spooned over the individual slices when serving. Enjoy!
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13 Jun Baked Eggs

From the Women of Saint Michael’s Pass The Plate Cookbook

Serves 6

Ingredients:

  • 2 tablespoons butter
  • 1 cup heavy whipping cream
  • Tabasco sauce
  • Salt
  • 1/2 teaspoon (or more) soy sauce
  • 6 eggs (or more)
  • 1/3 cup grated parmesan cheese (reggiano preferred)
  • 1/4 cup buttered bread crumbs

Directions:

  1. Melt butter, add cream, and bring just to a boil. Season with Tabasco, salt, and soy sauce.
  2. Break eggs (one or two per ramekin) into six buttered ramekins. Cover with sauce and sprinkle generously with combined parmesan cheese and bread crumbs.
  3. Bake at 350 degrees until whites are set and the gratin is browned (about 10-15 minutes).
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