3 T butter
3 T flour
1/2 large onion minced fine
2 1/2 c hot milk (slim works fine)
tyme…. about 1 T
large bay leaf, salt, grated nutmeg
1 lb mostaccioli noodles (about 2 1/2 ” long)
4 oz (1/2 cup) grated parmesan cheese
3/4 lb fontina cheese, coarsely grated
salt and freshly ground black pepper
1 cup buttered breadcrumbs
In top of double boiler or on very low heat… heat butter until bubbly. Add the onion and let cook over low heat for 3 or 4 minutes. Stir in flour and continue cooking a few minutes more then begin adding milk. Pour in the milk bit by bit and stir with whisk. The sauce will begin to thicken after a few minutes. Add a few peppercorns, tyme, and bay leaf. Sprinkle in a little salt and nutmeg. Let it cook slowly for 10-15 minutes, then strain. Can keep in fridge for a couple of days.
Having made the sauce, boil the pasta until al dente. Combine grated cheeses and set aside. As soon as pasta is ready, drain. Butter 2 1/2 or 3 qt baking dish. Add 1/3 of pasta, cover with 1/3 of cheese and 1/3 of sauce. Grate on black pepper. Make 2 more layers like this and then sprinkle the buttered breadcrumbs on top. Put the dish into a preheated 350 oven for 15-20 minutes. Serve once well browned and bubbly.
1 cup butter
1/2 t baking soda
1/2 t salt
2 t cinnamon
1 cup (orig. recipe calls for 1 1/2 but I think just fine with one) packed light brown sugar
1/2 cup sour cream
3 1/2 cups flour
Cream together butter, soda, salt, and cinnamon. Gradually add sugar and beat until fluffy. Add egg and beat well. Add remaining ingredients and mix well. Drop by heaping teaspoons 2 ” apart onto cookie sheets (cookies do not spread). Bake 400 for approximately 10 minutes or until lightly browned
1 can chick peas… rinse and drain
1/4 cup tahini
2 tbsp + 2 tsp olive oil
2 tbsp + 2 tsp warm water
juice of approximately 2 lemons
two or more garlic cloves
about 1/2 tea salt
1 teas ground cuminseed
freshly ground pepper to taste
- Combine chick peas, tahini, water, oil and some of the juice. Process until smooth and creamy, pausing once or twice to scrape side of bowl.
- Add garlic, salt, cumin and pepper to taste. Add more lemon juice to taste. Refrigerate.
1/8 c orange juice
1/8 c soy sauce
1 small garlic clove minced
1/4 t oregano
1/4 t pepper
1/2 T lemon juice (I also poured a little on right before serving)
1 T olive oil
1 T chopped parsley
Mix above and marinate 3/4 to 1 lb tuna steak for at least 30 minutes in fridge.
Heat pan (I used cast iron) with a little olive oil and a sliver of butter. When very hot add marinated tuna about three minutes on each side.
Fast and delicious dinner!
1 lb broad noodles
1 cup raisins
3 chopped up apples (peeled and cored) I put in food processor–pulse
3/4 cup canola oil
1/2 tsp cinnamon
3/4 tsp lemon juice
3/4 cup sugar
Mix all ingredients together. Oil large pan and pour mixture in. Bake about 1 hour at 350. Making a thinner kugel (separate into two small pans instead of one large) will make very crispy kugel.