Bean Patties

Bean Patties

Ingredients:

1  (5 ounce) can of great northern or cannellini beans rinsed and drained

1 tablespoon lemon juice
1 egg, beaten
2 tablespoons of pesto sauce
1/3 cup seasoned breadcrumbs
3 tablespoons of Parmesan cheese
2 tablespoons finely chopped celery
2 tablespoons finely chopped bell pepper
2 tablespoons finely chopped onion
1/4 teaspoon salt
a dash or 2 of Tabasco sauce
2 tablespoons of mayonnaise or tartar sauce
Method:
Mash beans in a bowl. Add lemon juice and egg, mix well.
Add remaining ingredients except the tartar sauce or mayonnaise.
Shape into 4 patties.
Place a little oil in a large skillet and heat over medium high heat.
Brown patties for about 6 minutes on each side.
Top with tartar sauce or mayo and eat along with a side dish or place on a toasted bun
and garnish.

Ground Meat Pies

Greek Ground Meat Pies 
(Pitta Me Kima)
Ingredients:
2 pounds ground/minced lamb
1/2 cup butter
2 onions, chopped
1-1/4 pounds tomatoes, peeled or 1 tablespoon tomato paste with 1 cup water
1 piece stick cinnamon
1 tablespoon parsley, chopped
Salt and pepper to taste
2 slices toast
2 cups milk
1 cup Parmesan cheese, grated
5 eggs, lightly beaten
3/4 pound phyllo

Method:
Brown meat, half the butter, and onions in large pot, stirring with a wooden spoon to break up meat. Add tomatoes (or diluted tomato paste) cinnamon, parsley, salt and pepper. Simmer until all liquid is absorbed (about 30 minutes).
Meanwhile, soak toast in milk, then mash with fork. Remove cinnamon stick and add milk-toast mixture to the meat, remove from the heat. Add cheese and eggs, and mix well.
Melt remaining butter, butter a pan about. 2 inches smaller than the phyllo. Put 7 to 8 phyllo sheets, buttering each before adding it, into the pan, letting phyllo extend on all sides. Pour in meat mixture and spread it evenly. Fold overlapping phyllo back onto meat. Butter these well. Carefully cut remaining sheets of phyllo to fit the top of the pan. Brush each with butter and lay on the filling to make the top of the pita. Pour on any remaining butter and sprinkle the top very lightly with a little water (to keep phyllo from rising too high). Bake in preheated 350 degrees F oven for 30 to 40 minutes. Cool about 30 minutes, and cut into squares to serve.
NOTE: It is easier to cut this if you score it lightly before baking.

White Bean and Rosemary Spread or Dip

This is yummy cold or hot from the oven.
Perfect sandwich spread or dip with pita chips
mini toast triangles or veggies.
White Bean and Rosemary Spread 
or Dip  

Ingredients:
1 tablespoon olive oil
1 medium to large onion, chopped
1 tablespoon fresh garlic, finely chopped or minced 
1 teaspoon dried rosemary, chopped - FRESH IS BEST!
2 (15 ounce) cans of Great Northern white beans, place in a sieve and rinsed then 
drained
1-1/3 tablespoons white wine vinegar -> Can be replaced with apple cider vinegar.
a pinch of crushed red pepper flakes OR a dash of Tabasco sauce
salt to taste
paprika

Method:
Preheat oven to 350 degrees.
Heat olive oil in a medium saucepan over medium
 heat.
Slowly saute onions, garlic and rosemary until soft.
In a food processor or blender, blend the onion mixture,
beans, vinegar, red pepper/Tabasco Sauce and salt until
smooth.NOTE: If you want to add 3/4 cup Parmesan or Romano cheese to 
the mixture it adds a delicious flavor. It's up to you.
Transfer mixture to a medium baking dish and garnish with paprika.
Bake uncovered in oven for 25 to 30 minutes.

Frosted Marshmallow Brownies

Frosted Marshmallow Brownies 
(Triple Treat Brownies)
Source: Milwaukee Journal Sentinel Newspaper July 5, 2000

Ingredients:
2 squares unsweetened chocolate
1/2 cup butter
2 eggs
1 cup sugar
1 teaspoon pure vanilla extract
1-1/4 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans(optional)
1 cup miniature marshmallows

Method:
Melt chocolate with butter on low heat; cool.
Beat eggs slightly then stir in sugar, vanilla, chocolate mixture, sifted dry ingredients and pecans.
NOTE: I like to add 1/2 cup miniature marshmallows to the brownie mix and if I want the marshmallows melted on top, then I add the reserved 1/2 cup on top. I find the marshmallows on top makes it sickeningly sweet.
Pour into a greased 7 x 11 x 1-1/2 inch pan.
Bake in a preheated 325(I use 350 degree oven) degree oven for approximately 25 - 30 minutes.
Top with marshmallows and return to oven for 4-5 minutes.
Cool and frost with Mocha Chocolate Frosting.

Mocha Chocolate Frosting

Ingredients:
1 square unsweetened chocolate
2 tablespoons butter
1 teaspoon freeze dried coffee granules
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 cups confectioners' sugar
3 tablespoons hot water

Method:
Melt chocolate and butter together, blend in coffee, vanilla and salt; stir in sugar gradually, adding enough water to make frosting of spreading consistency. Spread carefully over marshmallows.
Cut brownies into 2-by-1-inch bars when cold.
Makes approximately 2-1/2 dozen bars.

Beer, Beef and Mushroom Pie

Beer, Beef and Mushroom Pie
 
Ingredients:
Pastry for 2 crusts
1-1/2 lbs. beef steak, cut into cubes
3 tablespoons flour
1 tsp. onion powder
salt and freshly ground pepper to taste
1/4 cup cooking oil
1-2 potatoes, peeled and diced
1 medium onion, chopped
1-2 garlic cloves, minced
1 cup or 4-5 mushrooms, wiped and sliced
1 rib of celery, chopped
1-1/2 Teaspoons Worcestershire Sauce
1 Tbsp. A1 sauce or your favourite brown sauce
1-1/4 cups beef stock
3/4 cup Stout and Murphy's Irish Stout is a favourite
1 egg, beaten

Directions:
Preheat oven to 350 degrees F.
Prepare double pastry crust.
Coat meat lightly in flour, onion powder, salt and pepper.
Brown meat in oil, a few pieces at a time.
Remove and set aside.
Add potato, onions, mushrooms and celery to the pan and sauté for 10 minutes.
Return meat to the pan and add the Worcestershire sauce, A1 and stout.
Simmer over very low heat, uncovered for 1-1/2 hours.
If the mixture becomes too thick, cover halfway through or add a tad more stout.
Transfer the mixture to a 9 inch pastry line pie plate.
Cover with the top crust, pinch edges and brush with beaten egg.
Cut ventilation slits in the middle of the crust.
Bake until crust is lightly golden brown or about 45 minutes.
Serves 3-4

Whiskey Chicken

Whiskey Chicken

Ingredients
4 chicken breast halves, preferably skinless and boneless but skin on and bone in is fine too
2 tablespoons olive oil
1-1/2 tablespoons butter
1 - 2 garlic cloves, minced
1 small onion, finely chopped
2 tablespoons chicken broth, I prefer low sodium
2 tablespoons Whiskey
salt and pepper to taste

Method:
Melt butter with olive oil in a heavy skillet.
Sauté garlic and onion until onion is transparent.
Remove garlic and onion from skillet with a slotted spoon.
Brown chicken breast halves on both sides.
Return garlic and onion to skillet then add chicken broth and Whiskey.
Cover and cook over very low heat until chicken is tender and cooked thoroughly, about 20 to 25 minutes.
Serve with egg noodles or rice and your favourite vegetable.
Serves 2 to 3

Meatballs And Sauerkraut

Meatballs And Sauerkraut

This recipe is absolutely delicious and I hope you like it. You can alter the seasonings to suite your tastes.
Serves: 4

Meatballs:
1 lb. bulk fresh Polish sausage meat or fresh Polish sausages and remove the meat from casings.
*If you can't find ground Polish sausage meat or Polish sausages then you can substitute with ground pork or any other ground meat will do.
A handful of seasoned breadcrumbs or my Mother-in-law used 2 slices of bread, soaked in a small amount of milk and incorporated into the meat mixture.

Ingredients:
1-1/2 Tbsp. parsley flakes or freshly chopped
1/2 an onion, finely chopped or minced
2 Tbsp. apple cider vinegar
1-1/2 tsp. Worcestershire sauce
1 tsp. Heinz 57 sauce
1 tsp. brown sugar
1/2 tsp. dill
1/2 tsp. garlic or onion powder or both ;)
1 egg
1 Tbsp. flour
Sauerkraut:
2 Tbsp. oil
2 lbs. sauerkraut - no sugar added
1 onion, chopped
2 celery ribs, chopped
1 Tbsp. capers, drained
Note: In Poland, Juniper berries are used but they are difficult to obtain here.
1 tsp. salt
1 tsp. pepper
1 cup apple juice or vegetable broth(low sodium or homemade)
1 cup water

Directions:
Combine meatball ingredients and chill for approximately 1/2 an hour.
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Saute the onion, celery and juniper berries/capers in oil until tender.
Stir in the sauerkraut, salt, pepper, apple juice, and water.
Bring mixture to a boil, then reduce heat to low, cover and simmer for 60-90 minutes or until most of the liquid has reduced.
Keep warm.
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Form meat mixture into meatballs, using wet hands.
You can bake, fry or grill the meatballs.
If you decide to grill them, use soaked skewers and that will prevent them from going up in smoke!
Serve meatballs on top of sauerkraut.
These are soooooooooooooooooooooo good!

Teriyaki and Honey BBQ Chicken

Sometimes I marinate the chicken in the morning and it remains in the fridge until
I come home at approximately 4pm. Then it's popped onto the BBQ grill and
with a fresh salad, dinner's donene!.

Ingredients:
6 chicken breasts, boneless and skinless or chicken thighs work nicely as well
with this recipe. I also use chicken breasts with the skin on and bone in.
1-1/2 cups Teriyaki sauce, your favorite brand
4 Tbsps. honey
1/2 teaspoon Worchestershire sauce (optional)
4 cloves garlic, minced or finely chopped
1 teaspoon ground ginger, either fresh minced or ground
2 teaspoons Club House One Step Seasoning - Greek flavouring (this is great in a marinade)

Directions:
Combine teriyaki sauce, honey, Worchestershire sauce, garlic, ginger and Club House Greek seasoning.
Reserve about 1/4 cup.
Pour remaining marinade over chicken and marinate for 1/2 an hour, turning occasionally to coat chicken.
Preheat the grill or oven broiler.
Grill chicken over medium heat, 12-15 minutes per side or until juices run clear, brushing occasionally with reserved marinade.