Recipe: Recipe Swap 01-02-97: 28 Recipes Using Herbs (updated)
Recipe Collections28 RECIPES USING HERBS
Recipe Swap - January 2, 1997
RECIPES IN THIS FILE:
No-Salt Herb Blends for Seasoning
Memorable Rosemary Jelly with Variations
Fruit and Spice Herb Tea Mix
How to Dry Orange Peel
Homemade Bouquet Garni (make ahead, makes 8)
Lemon Fennel Cookies (using fennel seed)
Rosemary Chicken
Herb Tea Punch (makes 50 servings)
Herb Bouquets
Grilled Tarragon Turkey Tenderloins
Cheese and Basil Bubbles (pull-apart bread using biscuit mix)
Chicken Breasts with Rosemary and Lemon
Nibblers Away (animal repellent)
Steamed Sea Bass with Dill and Toasted Almonds
Suggestion For An Herb Garden Border (And In Defense Of Curly Parsley)
Basil Mashed Potatoes (with garlic)
Moosewood Restaurant Pesto Provencal (food processor)
Thai Chicken With Basil Leaf And Chile
Home-Roasted Anaheim Chiles
Nancy's Favorite Herbed Chicken Breasts
Basic Tahini With Citrus (food processor)
Cucumber-Mint Salad
Mint Pesto (food processor)
13 Ways to Cook with Mint
Craig W. Hulvey's Basil Jelly
Rosemary-Basil Bread (Bread Machine)
Herb-Walnut Batter Bread
Baked Rosemary Squash
NO-SALT HERB BLENDS FOR SEASONING
Source: American Heart Association
HERB MIX
1/2 tsp ground red pepper (cayenne), or to taste
1 Tbsp garlic powder
1 tsp EACH of any or all of the following:
Basil, Thyme, Parsley, Savory, Mace, Onion Powder, Black pepper, Sage
All seasonings should be dried and ground. Can substitute ground dill for sage. Can substitute nearly any other ground herb that suits your taste.
MEAT-VEGETABLE BLEND
3/4 tsp parsley flakes
1 tsp marjoram
3/4 tsp rosemary
1/2 tsp sage
FISH BLEND:
3/4 tsp parsley flakes
1/2 tsp onion powder
1/2 tsp sage
1/4 tsp marjoram
1/4 tsp paprika
MEAT OR POULTRY BLEND:
3/4 tsp marjoram
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp sage
1/2 tsp rosemary
MEAT, POTATOES, VEGGIES BLEND:
1 tsp dry mustard
1/2 tsp sage
1/2 tsp thyme
1/4 tsp marjoram
Memorable Rosemary Jelly with Variations
MEMORABLE ROSEMARY JELLY WITH VARIATIONS
From: SueA, CA
Source: How To Cook With Herbs, Spices and Flavorings
Makes about three 6-ounce glasses
"The flavor of this lovely-to-look-at jelly makes it a perfect complement to any lamb or veal roast."
4 or 5 sprigs fresh rosemary
3 1/4 cups sugar, divided use
1/2 cup orange juice
1/4 cup lime juice
3/4 cup water
1 (3 oz.) pouch liquid pectin
Sterilize three 6-ounce jelly glasses or other glasses.
Wash rosemary. Snip off leaves and spread out to dry on paper towel. Snip dry leaves into small pieces. Measure 1 1/2 tablespoons. Reserve remaining leaves for another purpose.
Using a mortar and pestle or a small container and the back of a heavy spoon, crush rosemary with 1/4 cup sugar. Place in a heavy 4-quart saucepan. Stir in orange juice, lime juice and 3/4 cup water. Bring to a boil over medium-high heat. Reduce heat to low. Simmer 8 minutes.
Increase heat to medium-high. Bring to a rolling boil. Stir in pectin. Stirring constantly, boil 30 seconds. Add remaining 3 cups sugar all at once. Stirring constantly, bring to a full, rolling boil that cannot be stirred down. Boil 1 minute, stirring constantly. Remove from heat. Let stand 1 minute. Skim off foam.
Pour through a fine strainer into prepared glasses to within 1/4-inch of glass rim. Release trapped air. Wipe rim and inside of glasses down to jelly. Seal jars and process in boiling water bath for 10 minutes.
Store in a cool dark place up to 6 months.
VARIATIONS:
BASIL JELLY: Substitute 2 tablespoons snipped fresh basil, 1 cup tomato juice, 1/2 cup lemon juice and 1/4 cup water for rosemary, juices and water.
LEMON-THYME JELLY: Substitute 1 1/2 tablespoons fresh lemon thyme, 1 cup dry red wine and 1/2 cup water for rosemary, juices and water.
SWEET MARJORAM JELLY: Substitute 2 tablespoons snipped fresh sweet marjoram, 1 cup pineapple juice, 1/4 cup lime juice and 1/4 cup water for rosemary, juices and water.
SAGE JELLY: Substitute 1 tablespoon snipped fresh sage, 1 1/4 cups dry red wine and 1/4 cup water for rosemary, juices and water.
FRUIT AND SPICE HERB TEA
From: Nancy/CA
Source:
Source: Herbs Gardens, Decorations, and Recipes by Emelie Tolley and Chris Mead
Makes 40 servings
2 cups dried lemon verbena leaves
1 cup dried chamomile
1 cup dried orange mint
1 cup dried orange peel (see Note)
3 tablespoons whole cloves, crushed
1 (6-inch) cinnamon stick, crushed
Blend all of the ingredients together and store in a tightly covered tin.
WHEN READY TO MAKE TEA:
Shake can well, then spoon 1 teaspoon of the tea into the pot for each cup of water. Pour boiling water over the tea and let steep 5 to 10 minutes.
HOW TO DRY ORANGE PEEL:
Scrape the insides of the shells clean after squeezing the oranges for juice. Leave only the orange part of the peel (the zest). Cut zest into strips and set on a rack to dry. When brittle, break into small pieces and store in a covered jar.
Bouquet Garni (make ahead, makes 8)
BOUQUET GARNI
From: SueA, CA
Makes 8 Bouquets Garni
Simmer in soups, stews, or any sort of braised poultry or meat dish.
8 garlic cloves, peeled
1/2 cup dried parsley flakes
8 teaspoons dried leaf basil
8 teaspoons dried leaf rosemary
8 teaspoons dried leaf oregano
16 bay leaves
48 black peppercorns
Cut eight 3-inch squares from double-thick cheesecloth. Lay squares out on a flat surface. Into center of each, place 1 garlic clove, 1 tablespoon parsley, 1 teaspoon each of basil, rosemary and oregano, 2 bay leaves and 6 peppercorns. Bring edges of each cheesecloth square together to form a bag. Tie securely with white cotton string. Place in a screw top jar. Cover tightly and store in a cool dry place.
LEMON FENNEL COOKIES
Makes 3 1/2 dozen cookies
1/2 cup butter, softened
1 teaspoon ground fennel seeds*
1/8 teaspoon salt
1/2 lemon, grated peel (colored part only)
1 cup sugar
1 egg
1 3/4 cups flour
1 1/2 teaspoons double-acting baking powder
Beat butter, fennel, salt, lemon peel and sugar until light and fluffy. Thoroughly beat in egg; set aside.
Mix flour with baking powder. Gradually beat into creamed mixture. Refrigerate until dough can be shaped into 1-inch balls.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Grease a cookie sheet.
Shape dough into 1-inch balls and put on prepared cookie sheet. Press each with the bottom of a glass covered with a damp cloth until flat.
Bake at in preheated oven until edges are slightly brown, 8 to 10 minutes.
*Grind whole fennel seeds with mortar and pestle to release the aroma.
ROSEMARY CHICKEN
From Cora, NC
Whole chicken
Whole lemon
Olive oil
Salt
Fresh rosemary
Wash and dry chicken inside and out. Rub chicken inside and out with olive oil and a little salt. Poke wholes in the lemon with the tip of a sharp knife; place it inside the chicken with some sprigs of fresh rosemary. Sprinkle the outside of the chicken with some rosemary leaves. Cook on grill or roast in the oven at 375 degrees F.
HERB TEA PUNCH
From SueW.Oh
Source: Donald Haynie, Buffalo Springs Herb Farm, Racine
Makes about 50 servings
1 cup sugar
1/2 cup water
1 cup fresh mint
1 cup fresh lemon balm leaves
2 cups fresh borage leaves
6 cups boiling water
4 cups strong brewed tea
6 lemons, juice only
2 oranges, juice only
1 cup unsweetened pineapple juice
3 quarts chilled ginger ale (for serving)
To make the sugar syrup, in a small saucepan over medium heat, stir sugar and 1/2 cup water until sugar is thoroughly dissolved.
Meanwhile, place mint, lemon balm and borage leaves in a large bowl. Pour boiling water over and let steep for 5 minutes.
Strain to discard herbs. Add tea, lemon, orange and pineapple juices and sugar syrup. Mix well. Chill thoroughly.
Just before serving, add ginger ale.
HERB BOUQUETS
From: Cora, NC
"Use to flavor stock for soups and sauces, and for poaching fish and chicken."
1/2 cup dried parsley flakes
1/4 cup dried thyme leaves
1/4 cup dried celery flakes
2 Tbsp. dried marjoram leaves
5 medium bay leaves, lightly crushed
In a small bowl, stir together herbs until well mixed. Cut 16 (4-inch) squares of double thickness cheesecloth. Place 1 level tablespoon of herb mixture in the center of each square. Bring corners together and tie with string to make a bag. Store in an airtight container in a cool, dark place.
GRILLED TARRAGON TURKEY TENDERLOINS
From: SueW.Oh
Source: Shady Brook Farms, Dayton, Va.
Makes 4 servings
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 large clove garlic, minced
1/4 cup fresh tarragon or 2 tsp. dried tarragon, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
2 turkey tenderloins (3/4 lb. each)
Whisk all ingredients except turkey in small bowl for marinade. Pour marinade over turkey and store in refrigerator for several hours or overnight, turning occasionally.
WHEN READY TO COOK:
Prepare charcoal for grilling.
Grill tenderloins, turning once, until turkey is no longer pink in the center and juices run clear, about 20 min. Let cool slightly and cut into 1/2 inch medallions. Serve immediately.
CHEESE AND BASIL BUBBLES
From: SueA, CA
Source: Source: How to cook with Herbs, Spices and Flavorings by Doris McFerran Townsend, 1987
Makes about 8 servings
"Savory pull-apart quick bread is easy to make, and so good it disappears like magic."
2/3 cup grated Parmesan cheese (2 oz.)
2 tablespoons finely snipped fresh parsley
2 teaspoons finely snipped fresh basil
1/2 teaspoon garlic powder
1/2 teaspoon sweet paprika
3 cups biscuit baking mix (like Bisquick)
3/4 cup dairy sour cream
1/4 cup milk
1/4 cup butter or margarine, melted
Preheat oven to 400 degrees F. Generously grease a 10-inch tube pan; set aside.
In a pie plate or other flat dish, combine cheese, parsley, basil, garlic powder and paprika. Stir with a fork to blend; set aside.
In a medium bowl, combine (dry) biscuit mix, sour cream and milk. Stir to blend, then beat vigorously 60 strokes. Turn out on a lightly floured surface. Gather into a ball and knead 10 times.
Divide the dough into 1-inch balls, rolling lightly between palms of both your hands to shape. Dip each ball into melted butter or margarine, then roll in cheese mixture to coat. Arrange balls about-1/4 inch apart in layers in prepared pan. If any cheese mixture remains, sprinkle over top.
Bake in preheated oven until golden brown, about 20 minutes. Cool on a rack 5 minutes. Loosen from sides of pan and turn out.
CHICKEN BREASTS WITH ROSEMARY AND LEMON
From: SueW.Oh
3 to 4 chicken breast halves
1/2 cup white wine
Grated zest and juice of one lemon
1 clove garlic, minced
1 Tbsp. chopped fresh rosemary
Salt and pepper to taste
Wash chicken and pat dry with paper towels. In a large heavy zip-lock bag, combine wine, lemon zest and juice, garlic rosemary and salt and pepper. Place chicken in marinade, seal bag and marinate chicken overnight.
WHEN READY TO COOK:
Preheat oven to 350 degrees F.
Place chicken in glass baking dish and cover with marinade.
Bake 20 to 30 minutes until chicken is cooked through. Baste often with pan juices.
"NIBBLERS AWAY" RECIPE
From: Pat, CT
A natural, organic repellent for deer, woodchucks, squirrels, etc. (not as effective against birds).
1 quart water
10 to 12 dried red chili peppers, broken up
1/2 to 1 small bottle Tabasco
1 heaping tablespoon cayenne pepper
THIS MIXTURE IS VERY POTENT! Place a cover on the pot while cooking and have kitchen well ventilated. Wear rubber gloves when handling chili peppers.
Boil all ingredients but cayenne for 20-30 minutes. Stir in cayenne. Strain mixture and allow to cool.
Put cooled mixture in a clean spray bottle. It can be sprayed onto leaves of plants your nibblers are after. Spray tops and undersides of leaves for longer-lasting effectiveness. Spray again after rainstorms.
STEAMED SEA BASS WITH DILL
From: Nancy/CA
Source: Savoring Spices and Herbs by Julie Sahni
Makes 2 servings
2 sea bass fillets (6 to 8 oz. each)*
Kosher salt and freshly ground pepper
1 tablespoon olive oil
2 cloves garlic, thinly sliced
4 scallions, green and white parts, thinly sliced
2 tablespoons chopped fresh dill or 1 Tbsp. dried dill
1/3 cup fruity white wine
1/4 cup sliced almonds, toasted
Lemon slices and sprigs of fresh dill, for garnish
Rub fish with pepper and salt. Heat the oil in a heavy non-stick saute pan. Add the garlic and cook over medium-high heat until pale gold.
Add the scallions and continue to cook until wilted and slightly seared, about 2 minutes.
Push the seasonings to the side of the pan and add the fish fillets in a single layer. Scatter the dill on top and pour the wine on and around the fish. Lower the heat, cover the pan, and steam the fish until it turns opaque and feels firm to the touch, about 7 minutes. Uncover the pan and carefully transfer the fish, using a wide spatula, to individual plates.
Stir the almonds into the juices remaining in the pan and spoon over the fish. Garnish with a fresh dill sprig and serve.
*This dish works equally well with salmon.
SUGGESTION FOR AN HERB GARDEN BORDER
(and in defense of curly parsley)
From: Pat, CT
I went to an herb garden seminar last winter, and the teacher suggested sowing curly parsley seed directly into the earth around your herb garden to make a living border. I tried it last spring - it was pretty, well-behaved and tasty! Now, I know "Italian Flat Parsley" is the gourmand's choice, but it is temperamental in the garden and can bolt when the heat soars suddenly. The curly parsley was very neat and pretty all summer, and I was harvesting right up until Christmas! I think it tastes just fine fresh from the garden!
BASIL MASHED POTATOES
From: Pat, CT
Adapted from source: Basil, An Herb Lover's Guide by DeBaggio and Belsinger
2 lbs. potatoes
2/3 cup milk
2 tbsp. unsalted butter
1 large clove garlic
salt, fresh ground black pepper
1/2 cup chopped sweet green basil leaves
Peel potatoes and cut into 3/4-inch pieces. Place in pot of water to cover, bring to boil and reduce to a simmer, cook until fork tender, about 10-15 minutes.
Meanwhile, combine milk and butter in a small saucepan. Press garlic in and season with salt and pepper. Heat until milk is hot and butter melted, stirring. Remove from heat and stir in basil.
Drain potatoes, reserving a bit of cooking liquid. Pour hot milk mixture over potatoes and mash until creamy. Adjust seasoning and serve immediately, or return to pot and cover until dinner's ready.
PESTO PROVENCAL
From: Pat, CT
Source: The Moosewood Restaurant Cooks at Home
1 cup loosely packed fresh parsley leaves
2 tbsp. fresh thyme leaves
2 tbsp. fresh rosemary leaves
1 tbsp. fresh oregano leaves
1/4 cup chopped scallions
1/3 cup pine nuts or almonds
1/4 cup extra-virgin olive oil
Salt and ground black pepper to taste
Whirl all ingredients but oil in a food processor. When well-chopped, add oil in a thin stream to form a smooth paste.
THAI CHICKEN WITH BASIL LEAF AND CHILE
From: netscape/India
3 cloves garlic
5 green chiles (crushed together)
Chicken, minced
Basil leaf (1 bowl)
6 tbsp oil
2 to 4 tbsp oyster sauce
1 tbsp. fish sauce
1 tbsp sugar
Hot cooked rice or lettuce leaves (for serving)
In a saucepan, heat 5 tablespoons oil. Fry garlic and green chiles which have been crushed together.
Now add chicken. Add oyster sauce. Cook and add 1 tablespoon fish sauce and sugar. In the end add basil leaf.
Serve as a main dish with rice or in lettuce leaves as a snack.
HOME-ROASTED ANAHEIM CHILES
From: Pat, CT
You can use this method to make your own Chipotle Chiles, using jalapenos. Be rewarded with the smell of your summer grill in the middle of winter! Enjoy in all your recipes calling for chiles.
Harvest your Anaheim/New Mexico peppers. Fire up the grill and add mesquite chips. Roast your chiles on the grill, turning often, until blackened. Remove chiles, cool. Leave on the charred skins! do not peel them off now.
Place the cooled chiles in freeze lock bags, not too tightly packed. ("stack" them in freezer bags for ease of removing them later) Press out air and seal up (the zipper bags are great). Place in freezer.
When you want to use them, thaw for 2 to 4 hours. The charred skins will pull off easily.
Nancy's Favorite Herbed Chicken Breasts
MY FAVORITE HERBED CHICKEN BREASTS
From: Nancy/CA
Makes 4 servings
4 large skinless, boneless chicken breast halves
1 tablespoon light flavored olive oil or canola oil
1 clove fresh garlic, minced
2 teaspoons fresh thyme leaves
2 teaspoons chopped, fresh marjoram
2 teaspoons chopped fresh rosemary leaves
2 large chopped fresh sage leaves
2 tablespoons chopped fresh parsley, divided use
Mango salsa (optional, for serving)
Remove chicken breasts from package; rinse and pat dry, then place in a heavy-duty gallon-size plastic freezer lock bag. Put oil and garlic into bag with the chicken. Close bag and lightly knead to distribute the oil and garlic over the chicken breasts. Open the bag and add all the chopped fresh herbs, except for 1 tablespoon of chopped parsley which you will reserve to use as a garnish. Close bag and gently knead to distribute herbs evenly among the chicken breasts. Refrigerate 30 minutes for flavors to blend.
Remove chicken breasts from the plastic bag keeping as much of the herb mixture covering the meat as possible. Cook the chicken breasts outdoors on a barbecue grill or in the kitchen using a health grill pan or a saute skillet lightly sprayed with a vegetable cooking spray. Cook over a medium heat. Don't use too high of a cooking temperature. The chicken should be nicely browned when it is done cooking, but you don't want the herbs to burn. When done cooking, remove to a small warm platter or plate and sprinkle tops with reserved chopped parsley.
This is good served with a simple fresh mango salsa.
BASIC TAHINI WITH CITRUS
From: Pat, CT
Source: The Cooking of the Eastern Mediterranean by Paula Wolfert
"Serve poured over fish, sprinkled with cumin, or in a small bowl with olive oil drizzled on top to dip pita breads in."
1 cup tahini
1 tsp. garlic, peeled and crushed
1 tsp. salt
1/2 cup fresh lemon juice mixed with fresh grapefruit juice
1/2 cup cold water
ground cumin for garnish
In a food processor blend tahini with garlic, salt and fruit juices until the mixture is white and "tightens". Add 1/2 cup cold water and blend until smooth. Store in refrigerator up to 5 days.
CUCUMBER-MINT SALAD
Source: Newsday, May 17, 1994
Makes 4 servings
1 large cucumber
1 small onion, chopped fine
1 tablespoon chopped fresh mint
1/4 cup white vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon lemon pepper seasoning
Peel cucumber and chop into 1/4-inch cubes. Combine all ingredients in bowl and mix. Serve at room temperature.
MINT PESTO
Source: Kitchen Herbs by Sal Gilbertie
Makes about 2 cups
3 cups fresh mint (spearmint is a good choice) leaves, washed and dried
4 garlic cloves
1/2 cup pine nuts
Salt and freshly ground black pepper, to taste
3/4 cup freshly grated Parmesan
Juice of 1 lemon
1 cup olive oil
Combine mint, garlic and pine nuts in the work bowl of a food processor. Blend to a fine paste, scraping down the sides of the bowl as necessary. Add lemon juice, salt and pepper and cheese. With machine running, pour oil through feed tube in a slow steady stream. Process until smooth.
COOKING WITH MINT
Source: Christi Wilson, rec.food.recipes, August 4, 1994
1. Mix chopped mint with butter for boiled new potatoes (or with parsley or dill).
2. Freeze whole mint leaves in ice cubes for tea or lemonade.
3. Use mint leaves in a salad of oranges and red onions.
4. Toss whole mint leaves in cooked rice before serving.
5. Chop spearmint or apple mint and mix with butter. Spread on lamb chops. Grill or broil chops.
6. Make salad dressing with mint, lemon juice, vinegar and a light oil.
7. Chop and mix ginger mint with cooked peas or carrots.
8. Chop spearmint and mix with olive oil and use as a marinade for fresh tuna. Marinate 30 minutes, grill.
9. To give minty flavor to chocolate, simmer chopped mint with cream, strain and use to prepare puddings.
10. Add to the poaching liquid when making poached pears or other poached fruits.
11. Put mint in water used to steam vegetables.
12. Saute zucchini. Add a little Parmesan cheese and chopped mint.
13. Place mint in boiling water and allow to steep. Use as part of your liquid in desserts.
CRAIG W. HULVEY'S BASIL JELLY
Source: Washington Post Food Section, October 5, 1994
Makes 4 to 6 half-pints
1 1/2 to 2 cups packed basil leaves
2 cups water
3 1/2 cups sugar
3 Tbsp fresh lemon juice
1/2 bottle (1 packet) liquid fruit pectin (or use 1.75-ounce box Sure Jell powdered pectin)
Rinse and dry enough fresh, unblemished basil leaves to get 1 1/2 to 2 cups, packed. Place in an enamel pan and use the back of a wooden spoon to bruise the leaves, extracting the oil. Add 2 cups water and bring to a boil. Then remove from heat, cover and allow to steep for 20 minutes.
Strain the liquid into a measuring cup. Return 1 1/2 cups to pan. Discard the basil leaves. Add the sugar and the lemon juice, strained, to the liquid in the pan. Bring to a hard boil, stirring constantly with a wooden spoon. Add the pectin and return the mixture to a hard boil, meaning that the bubbles can't be stirred down. Boil for 1 minute, remove from heat and skim off any froth.
Ladle the hot liquid into hot sterilized jars. Cap with lids and process in a boiling water bath for 10 minutes. Allow to cool, then store in a dry place. After opening, store in refrigerator.
ROSEMARY-BASIL BREAD (BREAD MACHINE)
Source: From: Kelly Day
For one 1 lb. loaf:
2 1/4 cups bread flour
2 tbsp. sugar
1 tbsp. nonfat dry milk powder
1 tsp. salt
2 to 3 tbsp. dried rosemary (depending on how intense you want the flavor)
1 tbsp. basil
1 tbsp. olive oil
15/16 cups (7 1/2 fl. oz) water
1 tsp. yeast
It seems best baked on Basic Light.
HERB-WALNUT BATTER BREAD
From: Nancy/CA
Makes 1 large loaf, 8 servings
3 1/4 cups all-purpose flour, divided use
2 packages dry yeast
2 tablespoons sugar
1 teaspoon salt
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 cup chopped onion
1/4 cup butter
1 1/4 cups warm (120 to 130 degrees) water
1 egg
1 cup chopped walnuts
Combine 1 1/2 cups flour, yeast, sugar, salt, rosemary and thyme in large mixer bowl; mix well and set aside.
Saute onion in butter until golden. Add to flour mixture. Add 1 1/4 cups warm water and egg and beat 3 minutes at medium speed.
By hand, gradually stir in remaining 1 3/4 cups flour and walnuts. Spoon batter into greased 2-quart souffle dish. Cover and let rise in warm place until doubled, about 1 hour.
Bake at 375 degrees F 35 to 40 minutes.
BAKED ROSEMARY SQUASH
From: Nancy/CA
Source: Sage Cottage Herb Garden Cookbook by Dorry Baird Norris
Makes 6 servings
"This recipe can be made with butternut or acorn squash or even small pumpkins. The squash is perfumed with a whisper of rosemary and makes a fine accompaniment to a lamb stew. This is also tasty if you replace the rosemary with thyme or lemon thyme."
1 1/2 pounds butternut squash, or 3 acorn squash
1 tablespoon butter
1/4 cup cider or apple juice
6 (1-inch) sprigs fresh rosemary
Freshly ground black pepper
Cut squash in half; remove seeds. Brush each half with melted butter. Place each squash half, cut side down in a roasting pan, on top of 3 sprigs of fresh rosemary (or a sprinkle of 1/4 teaspoon dried rosemary under each half). Pour cider or apple juice into pan; add water to 1/4-inch.
Bake in a 375 degree F oven for 45 minutes. Turn squash over and bake for an additional 15 minutes, or until tender.
Scoop squash out of the shells, pile lightly in serving dish, and grind fresh black pepper over top.
Recipe Swap - January 2, 1997
RECIPES IN THIS FILE:
No-Salt Herb Blends for Seasoning
Memorable Rosemary Jelly with Variations
Fruit and Spice Herb Tea Mix
How to Dry Orange Peel
Homemade Bouquet Garni (make ahead, makes 8)
Lemon Fennel Cookies (using fennel seed)
Rosemary Chicken
Herb Tea Punch (makes 50 servings)
Herb Bouquets
Grilled Tarragon Turkey Tenderloins
Cheese and Basil Bubbles (pull-apart bread using biscuit mix)
Chicken Breasts with Rosemary and Lemon
Nibblers Away (animal repellent)
Steamed Sea Bass with Dill and Toasted Almonds
Suggestion For An Herb Garden Border (And In Defense Of Curly Parsley)
Basil Mashed Potatoes (with garlic)
Moosewood Restaurant Pesto Provencal (food processor)
Thai Chicken With Basil Leaf And Chile
Home-Roasted Anaheim Chiles
Nancy's Favorite Herbed Chicken Breasts
Basic Tahini With Citrus (food processor)
Cucumber-Mint Salad
Mint Pesto (food processor)
13 Ways to Cook with Mint
Craig W. Hulvey's Basil Jelly
Rosemary-Basil Bread (Bread Machine)
Herb-Walnut Batter Bread
Baked Rosemary Squash
NO-SALT HERB BLENDS FOR SEASONING
Source: American Heart Association
HERB MIX
1/2 tsp ground red pepper (cayenne), or to taste
1 Tbsp garlic powder
1 tsp EACH of any or all of the following:
Basil, Thyme, Parsley, Savory, Mace, Onion Powder, Black pepper, Sage
All seasonings should be dried and ground. Can substitute ground dill for sage. Can substitute nearly any other ground herb that suits your taste.
MEAT-VEGETABLE BLEND
3/4 tsp parsley flakes
1 tsp marjoram
3/4 tsp rosemary
1/2 tsp sage
FISH BLEND:
3/4 tsp parsley flakes
1/2 tsp onion powder
1/2 tsp sage
1/4 tsp marjoram
1/4 tsp paprika
MEAT OR POULTRY BLEND:
3/4 tsp marjoram
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp sage
1/2 tsp rosemary
MEAT, POTATOES, VEGGIES BLEND:
1 tsp dry mustard
1/2 tsp sage
1/2 tsp thyme
1/4 tsp marjoram
Memorable Rosemary Jelly with Variations
MEMORABLE ROSEMARY JELLY WITH VARIATIONS
From: SueA, CA
Source: How To Cook With Herbs, Spices and Flavorings
Makes about three 6-ounce glasses
"The flavor of this lovely-to-look-at jelly makes it a perfect complement to any lamb or veal roast."
4 or 5 sprigs fresh rosemary
3 1/4 cups sugar, divided use
1/2 cup orange juice
1/4 cup lime juice
3/4 cup water
1 (3 oz.) pouch liquid pectin
Sterilize three 6-ounce jelly glasses or other glasses.
Wash rosemary. Snip off leaves and spread out to dry on paper towel. Snip dry leaves into small pieces. Measure 1 1/2 tablespoons. Reserve remaining leaves for another purpose.
Using a mortar and pestle or a small container and the back of a heavy spoon, crush rosemary with 1/4 cup sugar. Place in a heavy 4-quart saucepan. Stir in orange juice, lime juice and 3/4 cup water. Bring to a boil over medium-high heat. Reduce heat to low. Simmer 8 minutes.
Increase heat to medium-high. Bring to a rolling boil. Stir in pectin. Stirring constantly, boil 30 seconds. Add remaining 3 cups sugar all at once. Stirring constantly, bring to a full, rolling boil that cannot be stirred down. Boil 1 minute, stirring constantly. Remove from heat. Let stand 1 minute. Skim off foam.
Pour through a fine strainer into prepared glasses to within 1/4-inch of glass rim. Release trapped air. Wipe rim and inside of glasses down to jelly. Seal jars and process in boiling water bath for 10 minutes.
Store in a cool dark place up to 6 months.
VARIATIONS:
BASIL JELLY: Substitute 2 tablespoons snipped fresh basil, 1 cup tomato juice, 1/2 cup lemon juice and 1/4 cup water for rosemary, juices and water.
LEMON-THYME JELLY: Substitute 1 1/2 tablespoons fresh lemon thyme, 1 cup dry red wine and 1/2 cup water for rosemary, juices and water.
SWEET MARJORAM JELLY: Substitute 2 tablespoons snipped fresh sweet marjoram, 1 cup pineapple juice, 1/4 cup lime juice and 1/4 cup water for rosemary, juices and water.
SAGE JELLY: Substitute 1 tablespoon snipped fresh sage, 1 1/4 cups dry red wine and 1/4 cup water for rosemary, juices and water.
FRUIT AND SPICE HERB TEA
From: Nancy/CA
Source:
Source: Herbs Gardens, Decorations, and Recipes by Emelie Tolley and Chris Mead
Makes 40 servings
2 cups dried lemon verbena leaves
1 cup dried chamomile
1 cup dried orange mint
1 cup dried orange peel (see Note)
3 tablespoons whole cloves, crushed
1 (6-inch) cinnamon stick, crushed
Blend all of the ingredients together and store in a tightly covered tin.
WHEN READY TO MAKE TEA:
Shake can well, then spoon 1 teaspoon of the tea into the pot for each cup of water. Pour boiling water over the tea and let steep 5 to 10 minutes.
HOW TO DRY ORANGE PEEL:
Scrape the insides of the shells clean after squeezing the oranges for juice. Leave only the orange part of the peel (the zest). Cut zest into strips and set on a rack to dry. When brittle, break into small pieces and store in a covered jar.
Bouquet Garni (make ahead, makes 8)
BOUQUET GARNI
From: SueA, CA
Makes 8 Bouquets Garni
Simmer in soups, stews, or any sort of braised poultry or meat dish.
8 garlic cloves, peeled
1/2 cup dried parsley flakes
8 teaspoons dried leaf basil
8 teaspoons dried leaf rosemary
8 teaspoons dried leaf oregano
16 bay leaves
48 black peppercorns
Cut eight 3-inch squares from double-thick cheesecloth. Lay squares out on a flat surface. Into center of each, place 1 garlic clove, 1 tablespoon parsley, 1 teaspoon each of basil, rosemary and oregano, 2 bay leaves and 6 peppercorns. Bring edges of each cheesecloth square together to form a bag. Tie securely with white cotton string. Place in a screw top jar. Cover tightly and store in a cool dry place.
LEMON FENNEL COOKIES
Makes 3 1/2 dozen cookies
1/2 cup butter, softened
1 teaspoon ground fennel seeds*
1/8 teaspoon salt
1/2 lemon, grated peel (colored part only)
1 cup sugar
1 egg
1 3/4 cups flour
1 1/2 teaspoons double-acting baking powder
Beat butter, fennel, salt, lemon peel and sugar until light and fluffy. Thoroughly beat in egg; set aside.
Mix flour with baking powder. Gradually beat into creamed mixture. Refrigerate until dough can be shaped into 1-inch balls.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Grease a cookie sheet.
Shape dough into 1-inch balls and put on prepared cookie sheet. Press each with the bottom of a glass covered with a damp cloth until flat.
Bake at in preheated oven until edges are slightly brown, 8 to 10 minutes.
*Grind whole fennel seeds with mortar and pestle to release the aroma.
ROSEMARY CHICKEN
From Cora, NC
Whole chicken
Whole lemon
Olive oil
Salt
Fresh rosemary
Wash and dry chicken inside and out. Rub chicken inside and out with olive oil and a little salt. Poke wholes in the lemon with the tip of a sharp knife; place it inside the chicken with some sprigs of fresh rosemary. Sprinkle the outside of the chicken with some rosemary leaves. Cook on grill or roast in the oven at 375 degrees F.
HERB TEA PUNCH
From SueW.Oh
Source: Donald Haynie, Buffalo Springs Herb Farm, Racine
Makes about 50 servings
1 cup sugar
1/2 cup water
1 cup fresh mint
1 cup fresh lemon balm leaves
2 cups fresh borage leaves
6 cups boiling water
4 cups strong brewed tea
6 lemons, juice only
2 oranges, juice only
1 cup unsweetened pineapple juice
3 quarts chilled ginger ale (for serving)
To make the sugar syrup, in a small saucepan over medium heat, stir sugar and 1/2 cup water until sugar is thoroughly dissolved.
Meanwhile, place mint, lemon balm and borage leaves in a large bowl. Pour boiling water over and let steep for 5 minutes.
Strain to discard herbs. Add tea, lemon, orange and pineapple juices and sugar syrup. Mix well. Chill thoroughly.
Just before serving, add ginger ale.
HERB BOUQUETS
From: Cora, NC
"Use to flavor stock for soups and sauces, and for poaching fish and chicken."
1/2 cup dried parsley flakes
1/4 cup dried thyme leaves
1/4 cup dried celery flakes
2 Tbsp. dried marjoram leaves
5 medium bay leaves, lightly crushed
In a small bowl, stir together herbs until well mixed. Cut 16 (4-inch) squares of double thickness cheesecloth. Place 1 level tablespoon of herb mixture in the center of each square. Bring corners together and tie with string to make a bag. Store in an airtight container in a cool, dark place.
GRILLED TARRAGON TURKEY TENDERLOINS
From: SueW.Oh
Source: Shady Brook Farms, Dayton, Va.
Makes 4 servings
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 large clove garlic, minced
1/4 cup fresh tarragon or 2 tsp. dried tarragon, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
2 turkey tenderloins (3/4 lb. each)
Whisk all ingredients except turkey in small bowl for marinade. Pour marinade over turkey and store in refrigerator for several hours or overnight, turning occasionally.
WHEN READY TO COOK:
Prepare charcoal for grilling.
Grill tenderloins, turning once, until turkey is no longer pink in the center and juices run clear, about 20 min. Let cool slightly and cut into 1/2 inch medallions. Serve immediately.
CHEESE AND BASIL BUBBLES
From: SueA, CA
Source: Source: How to cook with Herbs, Spices and Flavorings by Doris McFerran Townsend, 1987
Makes about 8 servings
"Savory pull-apart quick bread is easy to make, and so good it disappears like magic."
2/3 cup grated Parmesan cheese (2 oz.)
2 tablespoons finely snipped fresh parsley
2 teaspoons finely snipped fresh basil
1/2 teaspoon garlic powder
1/2 teaspoon sweet paprika
3 cups biscuit baking mix (like Bisquick)
3/4 cup dairy sour cream
1/4 cup milk
1/4 cup butter or margarine, melted
Preheat oven to 400 degrees F. Generously grease a 10-inch tube pan; set aside.
In a pie plate or other flat dish, combine cheese, parsley, basil, garlic powder and paprika. Stir with a fork to blend; set aside.
In a medium bowl, combine (dry) biscuit mix, sour cream and milk. Stir to blend, then beat vigorously 60 strokes. Turn out on a lightly floured surface. Gather into a ball and knead 10 times.
Divide the dough into 1-inch balls, rolling lightly between palms of both your hands to shape. Dip each ball into melted butter or margarine, then roll in cheese mixture to coat. Arrange balls about-1/4 inch apart in layers in prepared pan. If any cheese mixture remains, sprinkle over top.
Bake in preheated oven until golden brown, about 20 minutes. Cool on a rack 5 minutes. Loosen from sides of pan and turn out.
CHICKEN BREASTS WITH ROSEMARY AND LEMON
From: SueW.Oh
3 to 4 chicken breast halves
1/2 cup white wine
Grated zest and juice of one lemon
1 clove garlic, minced
1 Tbsp. chopped fresh rosemary
Salt and pepper to taste
Wash chicken and pat dry with paper towels. In a large heavy zip-lock bag, combine wine, lemon zest and juice, garlic rosemary and salt and pepper. Place chicken in marinade, seal bag and marinate chicken overnight.
WHEN READY TO COOK:
Preheat oven to 350 degrees F.
Place chicken in glass baking dish and cover with marinade.
Bake 20 to 30 minutes until chicken is cooked through. Baste often with pan juices.
"NIBBLERS AWAY" RECIPE
From: Pat, CT
A natural, organic repellent for deer, woodchucks, squirrels, etc. (not as effective against birds).
1 quart water
10 to 12 dried red chili peppers, broken up
1/2 to 1 small bottle Tabasco
1 heaping tablespoon cayenne pepper
THIS MIXTURE IS VERY POTENT! Place a cover on the pot while cooking and have kitchen well ventilated. Wear rubber gloves when handling chili peppers.
Boil all ingredients but cayenne for 20-30 minutes. Stir in cayenne. Strain mixture and allow to cool.
Put cooled mixture in a clean spray bottle. It can be sprayed onto leaves of plants your nibblers are after. Spray tops and undersides of leaves for longer-lasting effectiveness. Spray again after rainstorms.
STEAMED SEA BASS WITH DILL
From: Nancy/CA
Source: Savoring Spices and Herbs by Julie Sahni
Makes 2 servings
2 sea bass fillets (6 to 8 oz. each)*
Kosher salt and freshly ground pepper
1 tablespoon olive oil
2 cloves garlic, thinly sliced
4 scallions, green and white parts, thinly sliced
2 tablespoons chopped fresh dill or 1 Tbsp. dried dill
1/3 cup fruity white wine
1/4 cup sliced almonds, toasted
Lemon slices and sprigs of fresh dill, for garnish
Rub fish with pepper and salt. Heat the oil in a heavy non-stick saute pan. Add the garlic and cook over medium-high heat until pale gold.
Add the scallions and continue to cook until wilted and slightly seared, about 2 minutes.
Push the seasonings to the side of the pan and add the fish fillets in a single layer. Scatter the dill on top and pour the wine on and around the fish. Lower the heat, cover the pan, and steam the fish until it turns opaque and feels firm to the touch, about 7 minutes. Uncover the pan and carefully transfer the fish, using a wide spatula, to individual plates.
Stir the almonds into the juices remaining in the pan and spoon over the fish. Garnish with a fresh dill sprig and serve.
*This dish works equally well with salmon.
SUGGESTION FOR AN HERB GARDEN BORDER
(and in defense of curly parsley)
From: Pat, CT
I went to an herb garden seminar last winter, and the teacher suggested sowing curly parsley seed directly into the earth around your herb garden to make a living border. I tried it last spring - it was pretty, well-behaved and tasty! Now, I know "Italian Flat Parsley" is the gourmand's choice, but it is temperamental in the garden and can bolt when the heat soars suddenly. The curly parsley was very neat and pretty all summer, and I was harvesting right up until Christmas! I think it tastes just fine fresh from the garden!
BASIL MASHED POTATOES
From: Pat, CT
Adapted from source: Basil, An Herb Lover's Guide by DeBaggio and Belsinger
2 lbs. potatoes
2/3 cup milk
2 tbsp. unsalted butter
1 large clove garlic
salt, fresh ground black pepper
1/2 cup chopped sweet green basil leaves
Peel potatoes and cut into 3/4-inch pieces. Place in pot of water to cover, bring to boil and reduce to a simmer, cook until fork tender, about 10-15 minutes.
Meanwhile, combine milk and butter in a small saucepan. Press garlic in and season with salt and pepper. Heat until milk is hot and butter melted, stirring. Remove from heat and stir in basil.
Drain potatoes, reserving a bit of cooking liquid. Pour hot milk mixture over potatoes and mash until creamy. Adjust seasoning and serve immediately, or return to pot and cover until dinner's ready.
PESTO PROVENCAL
From: Pat, CT
Source: The Moosewood Restaurant Cooks at Home
1 cup loosely packed fresh parsley leaves
2 tbsp. fresh thyme leaves
2 tbsp. fresh rosemary leaves
1 tbsp. fresh oregano leaves
1/4 cup chopped scallions
1/3 cup pine nuts or almonds
1/4 cup extra-virgin olive oil
Salt and ground black pepper to taste
Whirl all ingredients but oil in a food processor. When well-chopped, add oil in a thin stream to form a smooth paste.
THAI CHICKEN WITH BASIL LEAF AND CHILE
From: netscape/India
3 cloves garlic
5 green chiles (crushed together)
Chicken, minced
Basil leaf (1 bowl)
6 tbsp oil
2 to 4 tbsp oyster sauce
1 tbsp. fish sauce
1 tbsp sugar
Hot cooked rice or lettuce leaves (for serving)
In a saucepan, heat 5 tablespoons oil. Fry garlic and green chiles which have been crushed together.
Now add chicken. Add oyster sauce. Cook and add 1 tablespoon fish sauce and sugar. In the end add basil leaf.
Serve as a main dish with rice or in lettuce leaves as a snack.
HOME-ROASTED ANAHEIM CHILES
From: Pat, CT
You can use this method to make your own Chipotle Chiles, using jalapenos. Be rewarded with the smell of your summer grill in the middle of winter! Enjoy in all your recipes calling for chiles.
Harvest your Anaheim/New Mexico peppers. Fire up the grill and add mesquite chips. Roast your chiles on the grill, turning often, until blackened. Remove chiles, cool. Leave on the charred skins! do not peel them off now.
Place the cooled chiles in freeze lock bags, not too tightly packed. ("stack" them in freezer bags for ease of removing them later) Press out air and seal up (the zipper bags are great). Place in freezer.
When you want to use them, thaw for 2 to 4 hours. The charred skins will pull off easily.
Nancy's Favorite Herbed Chicken Breasts
MY FAVORITE HERBED CHICKEN BREASTS
From: Nancy/CA
Makes 4 servings
4 large skinless, boneless chicken breast halves
1 tablespoon light flavored olive oil or canola oil
1 clove fresh garlic, minced
2 teaspoons fresh thyme leaves
2 teaspoons chopped, fresh marjoram
2 teaspoons chopped fresh rosemary leaves
2 large chopped fresh sage leaves
2 tablespoons chopped fresh parsley, divided use
Mango salsa (optional, for serving)
Remove chicken breasts from package; rinse and pat dry, then place in a heavy-duty gallon-size plastic freezer lock bag. Put oil and garlic into bag with the chicken. Close bag and lightly knead to distribute the oil and garlic over the chicken breasts. Open the bag and add all the chopped fresh herbs, except for 1 tablespoon of chopped parsley which you will reserve to use as a garnish. Close bag and gently knead to distribute herbs evenly among the chicken breasts. Refrigerate 30 minutes for flavors to blend.
Remove chicken breasts from the plastic bag keeping as much of the herb mixture covering the meat as possible. Cook the chicken breasts outdoors on a barbecue grill or in the kitchen using a health grill pan or a saute skillet lightly sprayed with a vegetable cooking spray. Cook over a medium heat. Don't use too high of a cooking temperature. The chicken should be nicely browned when it is done cooking, but you don't want the herbs to burn. When done cooking, remove to a small warm platter or plate and sprinkle tops with reserved chopped parsley.
This is good served with a simple fresh mango salsa.
BASIC TAHINI WITH CITRUS
From: Pat, CT
Source: The Cooking of the Eastern Mediterranean by Paula Wolfert
"Serve poured over fish, sprinkled with cumin, or in a small bowl with olive oil drizzled on top to dip pita breads in."
1 cup tahini
1 tsp. garlic, peeled and crushed
1 tsp. salt
1/2 cup fresh lemon juice mixed with fresh grapefruit juice
1/2 cup cold water
ground cumin for garnish
In a food processor blend tahini with garlic, salt and fruit juices until the mixture is white and "tightens". Add 1/2 cup cold water and blend until smooth. Store in refrigerator up to 5 days.
CUCUMBER-MINT SALAD
Source: Newsday, May 17, 1994
Makes 4 servings
1 large cucumber
1 small onion, chopped fine
1 tablespoon chopped fresh mint
1/4 cup white vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon lemon pepper seasoning
Peel cucumber and chop into 1/4-inch cubes. Combine all ingredients in bowl and mix. Serve at room temperature.
MINT PESTO
Source: Kitchen Herbs by Sal Gilbertie
Makes about 2 cups
3 cups fresh mint (spearmint is a good choice) leaves, washed and dried
4 garlic cloves
1/2 cup pine nuts
Salt and freshly ground black pepper, to taste
3/4 cup freshly grated Parmesan
Juice of 1 lemon
1 cup olive oil
Combine mint, garlic and pine nuts in the work bowl of a food processor. Blend to a fine paste, scraping down the sides of the bowl as necessary. Add lemon juice, salt and pepper and cheese. With machine running, pour oil through feed tube in a slow steady stream. Process until smooth.
COOKING WITH MINT
Source: Christi Wilson, rec.food.recipes, August 4, 1994
1. Mix chopped mint with butter for boiled new potatoes (or with parsley or dill).
2. Freeze whole mint leaves in ice cubes for tea or lemonade.
3. Use mint leaves in a salad of oranges and red onions.
4. Toss whole mint leaves in cooked rice before serving.
5. Chop spearmint or apple mint and mix with butter. Spread on lamb chops. Grill or broil chops.
6. Make salad dressing with mint, lemon juice, vinegar and a light oil.
7. Chop and mix ginger mint with cooked peas or carrots.
8. Chop spearmint and mix with olive oil and use as a marinade for fresh tuna. Marinate 30 minutes, grill.
9. To give minty flavor to chocolate, simmer chopped mint with cream, strain and use to prepare puddings.
10. Add to the poaching liquid when making poached pears or other poached fruits.
11. Put mint in water used to steam vegetables.
12. Saute zucchini. Add a little Parmesan cheese and chopped mint.
13. Place mint in boiling water and allow to steep. Use as part of your liquid in desserts.
CRAIG W. HULVEY'S BASIL JELLY
Source: Washington Post Food Section, October 5, 1994
Makes 4 to 6 half-pints
1 1/2 to 2 cups packed basil leaves
2 cups water
3 1/2 cups sugar
3 Tbsp fresh lemon juice
1/2 bottle (1 packet) liquid fruit pectin (or use 1.75-ounce box Sure Jell powdered pectin)
Rinse and dry enough fresh, unblemished basil leaves to get 1 1/2 to 2 cups, packed. Place in an enamel pan and use the back of a wooden spoon to bruise the leaves, extracting the oil. Add 2 cups water and bring to a boil. Then remove from heat, cover and allow to steep for 20 minutes.
Strain the liquid into a measuring cup. Return 1 1/2 cups to pan. Discard the basil leaves. Add the sugar and the lemon juice, strained, to the liquid in the pan. Bring to a hard boil, stirring constantly with a wooden spoon. Add the pectin and return the mixture to a hard boil, meaning that the bubbles can't be stirred down. Boil for 1 minute, remove from heat and skim off any froth.
Ladle the hot liquid into hot sterilized jars. Cap with lids and process in a boiling water bath for 10 minutes. Allow to cool, then store in a dry place. After opening, store in refrigerator.
ROSEMARY-BASIL BREAD (BREAD MACHINE)
Source: From: Kelly Day
For one 1 lb. loaf:
2 1/4 cups bread flour
2 tbsp. sugar
1 tbsp. nonfat dry milk powder
1 tsp. salt
2 to 3 tbsp. dried rosemary (depending on how intense you want the flavor)
1 tbsp. basil
1 tbsp. olive oil
15/16 cups (7 1/2 fl. oz) water
1 tsp. yeast
It seems best baked on Basic Light.
HERB-WALNUT BATTER BREAD
From: Nancy/CA
Makes 1 large loaf, 8 servings
3 1/4 cups all-purpose flour, divided use
2 packages dry yeast
2 tablespoons sugar
1 teaspoon salt
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 cup chopped onion
1/4 cup butter
1 1/4 cups warm (120 to 130 degrees) water
1 egg
1 cup chopped walnuts
Combine 1 1/2 cups flour, yeast, sugar, salt, rosemary and thyme in large mixer bowl; mix well and set aside.
Saute onion in butter until golden. Add to flour mixture. Add 1 1/4 cups warm water and egg and beat 3 minutes at medium speed.
By hand, gradually stir in remaining 1 3/4 cups flour and walnuts. Spoon batter into greased 2-quart souffle dish. Cover and let rise in warm place until doubled, about 1 hour.
Bake at 375 degrees F 35 to 40 minutes.
BAKED ROSEMARY SQUASH
From: Nancy/CA
Source: Sage Cottage Herb Garden Cookbook by Dorry Baird Norris
Makes 6 servings
"This recipe can be made with butternut or acorn squash or even small pumpkins. The squash is perfumed with a whisper of rosemary and makes a fine accompaniment to a lamb stew. This is also tasty if you replace the rosemary with thyme or lemon thyme."
1 1/2 pounds butternut squash, or 3 acorn squash
1 tablespoon butter
1/4 cup cider or apple juice
6 (1-inch) sprigs fresh rosemary
Freshly ground black pepper
Cut squash in half; remove seeds. Brush each half with melted butter. Place each squash half, cut side down in a roasting pan, on top of 3 sprigs of fresh rosemary (or a sprinkle of 1/4 teaspoon dried rosemary under each half). Pour cider or apple juice into pan; add water to 1/4-inch.
Bake in a 375 degree F oven for 45 minutes. Turn squash over and bake for an additional 15 minutes, or until tender.
Scoop squash out of the shells, pile lightly in serving dish, and grind fresh black pepper over top.
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