Project Night Cooks

Originally from Ellen K. Watson, Moscow Idaho.  Was given to me by my Aunt Anne Recipe note:   A hearty molasses and spice flavor permeates this top-rated lentil stew Roxane’s note: I got this recipe from my Aunt Anne Neal.  She gave me three recipes: Shipwreck Casserole, this one, and Country Pie, after we had Ned & Anne over for dinner  early in our marriage  and I hadn’t timed the cooking very well. I think I had cooked thick pork chops and they took a long time to get to temperature, so we had to wait a bit for dinner.  So as any aunt and mother would do, she offered her young niece some handy recipes.  I have started by cooking the sausages and vegetables first  then dumping in the lentils, water, and the rest of the ingredients then cooking for 50 minutes because I was lazy and didn’t want to dirty too many dishes . I should see if there’s some improvement if the sausage and tomatoes only cooked in the last 15 minutes.  Also...

From the Seattle Times (Associated Press) Served at the August 2014 Project Night in Terry's lovely backyard Note:   Terry used all lamb not half lamb/half turkey.  And of course it was delicious. Servings 4 Prep time: 15 minutes Cook time 25 minutes Lamb Kofta Olive oil cooking spray 2 slices day-old crusty white bread, toasted 1 medium yellow onion, quartered 1/2 cup loosely packed fresh flat-leaf parsley 1/4 cup loosely packed fresh mint 2 cloves garlic 1/2 teaspoon cumin 1/2 teaspoon cinnamon 1/2 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon grated fresh ginger 1/2 tablespoon Thai red curry paste 1 large egg 1/2 pound ground lamb 1/2 pound ground turkey 4 large round pita breads 2 medium tomatoes, diced Place an oven rack in the center position of the oven.  Preheat the oven to broil.   LIghtly coat a rimmed backing sheet with olive oil cooking spray. Place the bread in a food process...

Her'es that stunning cake that Carla brought to the June Project Night at Deb's.   Check out Carla's notes throughout.   Did anyone get a picture of this??? Watergate Cake with Impeachment Frosting Reprinted with permission from Vintage Cakes: Timeless Cupcakes, Flips, Rolls, Layer, Angel, Snack, Chiffon and Icebox Cakes for Today’s Sweet Tooth by Julie Richardson, copyright © 2012. Published by Ten Speed Press, a division of Random House LLC.” Photo credit: Erin Kunkel © 2012 Lightly adapted from Vintage Cakes by Julie Richardson Servings: 8 to 16 This cake is a fair amount of work, but it’s worth it! It requires making pudding, cake, frosting, and brittle, then assembling them into a towering confection that will halt all conversation around the table. And no, the frosting does not contain any peaches whatsoever. It does, however, contain plenty of pistachio nuts. INGREDIENTS Pistachio pudding 1 cup (5 ounces) shelled unsalted pistachio ...

A small gathering made it to Christy's orchard for the second annual Jaffle Fest.  Carla made homemade marshmallows, showing us there's no limit to her confectionary exploration.  Robin demonstrates s'mores cooking and assembly.

Robin's notes:  I let them marinade for several hours (4 or 5). Yield: Serves 6 Citrus and Soy-Marinated Grilled Pork Tenderloin Ingredients • 2-3 pounds pork tenderloin • 3/4 cup olive oil • 1/3 cup soy sauce • 2 tablespoons Worcestershire sauce • 1 tablespoon dry mustard • 1 teaspoon salt • 1 teaspoon black pepper • 2 tablespoons red wine vinegar • 1 teaspoon dried parsley flakes • 2 cloves garlic, finely minced • 2 tablespoons freshly squeezed lemon juice (from about 1 lemon) Directions 1. Combine all the ingredients except the pork and mix well. Pour the marinade into a ziploc bag or baking dish and add the pork tenderloin, making sure the marinade completely covers the pork. Marinade for 8-10 hours. 2. Preheat an outdoor grill (charcoal or gas). Grill the pork tenderloin about 3-4 minutes on each of its four sides (the exact time will depend on the temperature of your grill) or the internal temperature is about 150 to 155 degrees. Remove fr...

Judy made these for Christy during her ankle fusion recovery.  Apparently they can be a topping for Butternut Squash Bisque. From http://allrecipes.com/Recipe/Grandmas-Gingersnap-Cookies/ Ingredients  Original recipe makes 5 dozenChange Servings  2 cups sifted all-purpose flour  1 tablespoon ground ginger  2 teaspoons baking soda  1 teaspoon ground cinnamon  1/2 teaspoon salt  3/4 cup shortening  1 cup white sugar  1 egg  1/4 cup dark molasses  1/3 cup cinnamon sugar Directions Preheat oven to 350 degrees F (175 degrees C). Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remain...

Butternut Squash Bisque Judy's note: (I cut it from a magazine eons ago -- remember those things called scissors that used to be instrumental in obtaining recipes?) 1 tsp butter 1 onion chopped or r 1 lrg leek thinly sliced* 1 med butternut squash peeled and cut into chunks of same size (1 inch-ish) 3 cups or so of chicken broth (or veggie stock)* 1/4 tsp ground white pepper Nutmeg grated over the top to your taste Optional toppings: sour cream and crumbled gingersnaps To make it: 1. In large pot, melt butter over medium heat. 2. Add onion (or leek) and saute for a few minutes 3. Add squash, stir to coat with onions, then add broth. Bring to boil and simmer until squash is tender enough to puree. 4. Stick a hand immersion blender in the pot and turn it on. Blend until soup is smooth. You can always add liquid if it is too thick. 5. Add the white pepper and nutmeg; simmer some more (5 min?). Serve or freeze. * I used onion for Christy's batch * I don't real...