Combine ingredients and serve with tortilla chips or as a salad.
NSF 6/2010
Joan Langhoff made this for her 40th birthday party. She is from California so I trust her with Mexican recipes. I think it’s delicious and I’ve made it many times.
It’s also very versatile. You can make more sauce if you like it saucy. Add more cheese and or beans if you like. Add shredded chicken. Add sautéed peppers.
Use any size tortilla. I use flour tortillas. Sometimes I cut the large ones in half before I fill them. Depends on the crowd. It also depends on the size pan you have to use. Experiment!
2 tablespoons olive oil
1- small to medium onion, minced
1-2 cloves garlic
2 teaspoons cumin
2 teaspoons oregano
1-2 tablespoons chili powder
1-15 ounce can tomato sauce
1 cup broth
1- 15 ounce can beans of choice, not drained, mashed with a fork or potato masher
1 pound grated Mexican or cheddar cheese
6-10 tortillas, depending on size
Enchilada sauce, cheese, mashed beans, and tortillas
Dip a tortilla into sauce
Flip tortilla and dip the other side
Filled tortillas ready for the oven
If you want to cover the tortillas with sauce then double the sauce ingredients.
Voila!
NSF 1/08
Revised 1/26
Everyone always loves this cookie! It is a recipe adapted from Baking With Julia by Gale Gand.
4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 pound butter, softened
2 cups sugar
4 egg yolks
13 Oz jar Bonne Maman raspberry or strawberry preserves. No other store brands are good. Home made is best
1 cup confectionery sugar, about
1. In a medium bowl whisk together:
2. In a stand mixer bowl beat:
3. Add and beat until fluffy:
4. Add flour mixture to butter mixture and blend until just combined. Do not over beat.
5. Spread out 2 large pieces of plastic wrap on the counter.
6. Divide the dough in half and place a half on each piece of plastic.
7. Form into a roundish size and wrap each piece.
8. Freeze until solid…………several hours or overnight
9. Preheat oven to 350 degrees. If using a dark baking pan try 325 degrees so it doesn’t brown too fast
10. Using the grating attachment of a Kitchen Aid Mixer or the large holes of a box grater, grate 1 piece of dough into a 9 x 13 inch baking pan. Lightly pat the dough evenly and gently, but don’t press down too firmly. A simple aluminum pan is my favorite
Grating Half the Dough into the Baking Pan11. Spread 13 oz. or so of homemade or Bonne Maman Strawberry or Raspberry Preserves on top of the grated dough.
12. Grate the other piece of dough evenly over the jam and pat gently and evenly.
Grating the Dough Over the Strawberry Preserves13. Bake 40-60 minutes or until just turning a light golden color. Better to under-bake than over bake! The dark colored baking pans bake more quickly
14. As soon as it is removed from the oven, sift the top of the shortbread generously with confectioner’s sugar. Cool 10 minutes and cut into squares with a sharp paring knife
Hungarian Shortbread, Un-cut and Cut
This is my family’s all time favorite cookie!!
Voila!
This recipe for French bread is one I’ve been making for decades. My friend Margee Smith, a master bread maker shared it with me. We are so very grateful for her expertise!
It’s an easy recipe. Don’t let French bread intimidate you. The French are very particular about their bread, but they don’t make it at home. They purchase it at grocery stores and boulangeries. Even the fancy boulangeries often buy their baguettes from institutional style bakeries.
French bread is a very wet dough. The high water content is part of the reason you get the desired large holes inside the bread.
The most difficult step for me is dividing the dough in 2 or 3 equal size pieces. As you can see my loaves are not equal in size. You can experiment with this.
If you would like to see a Paris boulangier in action, go to this link. We had a marvelous tour there a couple years ago while we were staying in Montmartre.
The first step is combining the ingredients in a Kitchen Aid like stand mixer with a dough hook. Combine the ingredients until it forms a ball, then let it rest 5 minutes, and finally beat it at medium speed 2 minutes.
Pour the dough into a large glass or ceramic bowl. Let it rise until doubled in size.
Add ice and water to hot baking pan beneath bread dough just before baking
In a Kitchen Aid Mixer with a dough hook combine:
1. Combine the ingredients at medium speed and beat until it forms a ball.
2. Let rest 5 minutes
3. Resume medium speed and beat dough for 2 minutes
4. Scrape dough into a bowl three times the size of the dough
5. Cover with a plate or plastic and let rise 6 hours, overnight or till double. If you use 1 tablespoon of yeast, it will take only 2-3 hours to double in size. Do not allow to get larger than double in size.
6. Sprinkle about ½ cup flour onto a smooth counter.
7. Scrape dough onto flour and sprinkle more flour to cover entire surface of dough
8. With a bread knife divide into 2 or 3 pieces, depending on the type of Teflon like coated baguette baking pan you have.
9. Shape into 3 baguettes using hands and the side of bread knife.
10. Gently place into perforated Teflon coated bread forms and if desired score loaves with a sharp knife. Scoring the baguettes is not necessary.
11. Let rise 1 hour or more or until doubled in size.
12. At least 30 minutes before baking, preheat oven to 450 F and place one rack in the top 1/3 of the oven and another rack on the very bottom level. At this time also place a shallow old baking pan on the bottom rack.
13. When ready to bake, place bread in top third or center of the oven. Immediately take 1 cup of ice & ½ cup water and pour it into bottom rack’s baking pan. Close the door right away to keep the steam in the oven & bake 20 minutes. The steam is what makes the crust crisp.
14. Add more ice and water and bake another 10 minutes.
15. You can experiment with the amount of cold water in the recipe. I use 15 oz for a wetter dough which makes a bread with more holes and 14 oz for a denser bread interior.
16. After 1 day, store bread in plastic bag. To crisp up the crust, place bread in a very hot oven for a few minutes with the same ice and water technique.
Bon Apetit! Merci Margee!
NSF 1/09
Horseradish Beet Salad adapted from my experiences working in the 1970s at Strongbow’s Turkey Inn, Valparaiso Indiana
Diced Pickled Beets, but you can use plain beets instead!
The Sauce!
Fold the Sauce into the Beets
Voila! Let me know what you think!
This is a delicous recipe for coffeecake my family has made for years. We adapted it from Bon Apetit Magazine. If you want the blueberries to be dispersed throughout, toss them in a small amount of flour before adding them to the batter. The recipe also makes about 27 perfect cupcakes with or without cupcake liners. Be sure to butter and flour the cupcake tins if you don’t use liners. The brand of spices used greatly affects the flavor. I order Penzeys.com spices. My favorite cinnamon is their Ceylon Cinnamon. I also use freshly grated nutmeg. You can always switch your spices up…..cloves, nutmeg, cinnamon, mace, ginger
Butter the bottom and sides of a 9 x 13 inch baking pan.
In a large bowl beat
½ cup butter, softened
Add 1 ½ cups sugar and beat till fluffy
Add 4 eggs and beat until light
In another large bowl whisk together:
3 cups flour
4 tsps. baking powder
1 tsp salt
1 tsp nutmeg
½ tsp cloves
Add 1 cup milk and
Add flour mix to butter mix and blend till just combined.
Gently mix in:
4 cups fresh blueberries or thawed frozen & drained berries of any kind
Pour batter into prepared baking pan.
In a small bowl mix the streusel topping:
Whisk together:
1 cup sugar
2/3 cup flour
1 tsp cinnamon
Cut in with 2 knives: ½ cup cold butter.
Cut until mixture is the size of peas.
Sprinkle over batter
Bake at 375 degrees 45 minutes or until light brown and cake pulls away from sides of the pan.
NSF 1/08
This is a blend of my grandmother, Donna Haluska Korzin’s recipe, and a recipe from the cookbook, Soup, A Way of Life, by Barbara Kafka, 1998. Mrs. Kafka’s family and my grandmother were both from villages outside of Minsk, Belorussia.
Borsht is a soup made from a mixture of vegetables, often whatever is in your frig. There is a lot of cabbage in this soup, but the beets predominate because the color is so intense and the water the beets are cooked in is added to the soup.
This recipe makes about 5 and a half quarts. Cut the recipe in half if you’d like. I never do because it freezes well.
The soup is a sweet sour style. My grandmother added sour salt or citric acid instead of the vinegar. Sometimes she would add sorrel or what she called “sour spinach” from her garden.
The natural sweetness of beets varies. Use less sugar to your taste.
Red Russian Soup/BorshtServe with sour cream
Broccoli, cheese & yogurt: a trifecta of calcium & vitamin D
Combine dressing ingredients in a small bowl. In a large bowl combine 1st 4 ingredients. Mix dressing with broccoli mixture. Chill. Serve within 1 day.
NSF 1/0
Above is a beautiful pumpkin and much prettier than the butternut! Below is the butternut and is a great substitute for the European pumpkin.
The above pie crusts are made from scratch. I used the recipe from Baking With Julia. And my biscotti recipe is here at Ninainthekitchen!
But I always use butternut in my pies!
Pillsbury prepared crusts ready for your pie shell! Found in the dairy section.
makes 2 pies
Set oven to 400 degrees F
Cut the stem off the squash and cut vertically down the middle
Place squash cut side down in a large baking dish. Add 1/2 inch water
Bake at 400 degrees about 30-40 minutes or until a fork can easily be inserted in several places in the squash
Cool and then scoop out the seeds and peel away the skin
Combine cooked squash, eggs, sweetened condensed milk, brown sugar, spices and vanilla in a large bowl and blend with a stick blender until smooth.
Pour into 2 prepared pie crusts. Bake 40-50 minutes and the crust is lightly browned and the filling still jiggles!
So delicious and nutritious my friend Lisa Williams serves this as a vegetable with dinner!
This is an authentic African American recipe shared by Home Economists in Chicago at the Jewel Food Stores where I worked!
It’s the spicy, hot, sweet and sour flavors we love! If you don’t like hot spice, don’t add the hot pepper flakes. The other spices are not hot.
Ingredients1. Sauté bacon in a large cooking pot
2. Add onion and saute until translucent
3. Add cabbage and stir
4. Add brown sugar and spices and stir
5. Add tomatoes and sauerkraut, stir
6. Add ketchup, stir
7. Bring to a boil and then lower to a simmer for 1 hour, stirring it up often.
8. Taste it as it cooks and add more spices as desired.
Voila!
The original recipe was from Grandma Korzin, but Aunt Olga and my Mom taught me to make it. Aunt Olga would make it for Thanksgiving every year at her home. We each developed our own version of this recipe, including my Mom, Sonia. Grandma was from the Minsk region of Belarus.
nina in the kitchen 