Entrèes

Recipe: BBQ Ribs with Spice Rub
From: Grandma Kate Dean

Recipe: Spanikopita (Greek Spinach Pie)

From: Karen Dean

Ingredients:

• 1 package (10 oz.) fresh spinach, stems removed, washed (can also use frozen)
• 5 tbsp. butter (divided)
• 1/2 cup chopped green onions
• 1 cup feta cheese, crumbled
• 1 cup cottage cheese
• 1/4 cup chopped parsley
• 2 tbsp. grated parmesan cheese
• 4 eggs, lightly beaten
• 1/8 tsp. pepper
• 8 sheets phyllo dough

Directions:

1. Preheat oven to 375 degrees.
2. Cook spinach in boiling water until just tender, 3 minutes. Drain. Press to remove as much moisture as possible. Chop coarsely.
3. Heat 2 tablespoons of butter in a skillet and add green onions. Sauté until softened, about 2-3 minutes. Transfer to a large bowl. Add spinach, parsley, Feta, cottage cheese, parmesan, eggs, and pepper. Mix well.
4. Melt remaining butter. Unfold phyllo sheets on work surface and remove 1 sheet. Cover remaining sheets with a dampened towel. Brush sheet with melted butter and place in the bottom of a 10" ceramic quiche pan or a pyrex pie plate so one short end reaches more than halfway across pan and other end is draped over the side. Repeat procedure with 5 more sheets, first brushing each lightly with melted butter. Overlap sheets slightly to completely cover the bottom of the pan.
5. Spoon the spinach filling into the phyllo lined pan. Smooth the top. Fold overhanging dough over the filling. Brush another sheet with melted butter. Place on top to enclose filling. Repeat with remaining sheet, tucking the edges under so that the top looks fairly smooth. Brush the top with melted butter.
6. Bake for 40-45 minutes or until top is golden brown. Cool for a few minutes on wire rack. Cut into wedges and serve.

Recipe: Spinach Lasagna

From: Merritt Singleton

Ingredients:

• Bunch of spinach chopped
• 1 package of lasagna noodles
• 3-4 32oz. cans whole plum tomatoes
• 6-8 cloves garlic, chopped
• 15 oz. ricotta cheese
• 1/2 c. parmesan cheese
• 2 eggs
• Handful of fresh basil, chopped
• 1 lb. fresh mozzarella

Directions:

1. Early in the day, begin the sauce on the stove. Put a bit of olive oil in a skillet. Place chopped garlic in the oil and add tomatoes. Simmer at least one hour maybe two. After an hour or so, mash the tomatoes so the tomatoes and the liquid are thickened and become a sauce.
2. Cook the pasta. While the pasta is cooking, lightly whip the eggs and add to the ricotta cheese. Mix in the parmesan, spinach, basil, and a little salt and pepper.
3. When the pasta is done, you are ready to assemble. I assemble in this order: sauce, noodles, ricotta mixture, and then the mozzarella; repeat. Finish with the mozzarella cheese. 
4. Bake at 375 degrees for 45 minutes.

Recipe: Nancy's Chicken

From: Nancy Bassindale

Yields: 6 Servings

Ingredients:

• 6 boneless, skinless chicken breasts
• 1-2 eggs beaten
• 2 cups Italian bread crumbs
• 6 slices of muenster cheese
• 1/2 cup chicken broth
• 8 oz. sautéd, sliced mushrooms

Directions:

1. Preheat oven to 325 degrees
2. Dip chicken breasts in beaten egg, then dredge in bread crumbs
3. Lightly brown chicken breasts in large skillet.
4. Arrange in 9x13 baking dish
5. Top each chicken breast with cheese, top with mushrooms
6. Pour broth over and around chicken
7. Bake, covered, for 45 minutes

Recipe: Lamb Vindaloo

From: Karen Dean

Yields: 6 Servings

Ingredients:

• 1/4 cup chopped peeled fresh ginger
• 6 large cloves of garlic
• 3 tbsp. vegetable oil
• 1 1/2 tsp. paprika
• 1 1/2 tsp. ground cumin
• 1 tsp. turmeric
• 1 tsp. ground coriander
• 1/2 tsp. dried crushed red pepper
• 1/2 tsp. ground cardamon
• 1/4 tsp. ground cloves
• 3-4 lbs. lamb shoulder (round-bone) chops, fat trimmed, boned, cut into 1.5" pieces
• 2 medium onions, chopped
• 1 cup canned tomato puree
• 1/2 cup plain yogurt
• 1 tbsp. white wine vinegar
• 5 cups water
• 2 medium russet potatoes, peeled, cut into 1.5" pieces
• 1 fresh eggplant, chopped into 1 1/2" pieces (optional)
• 1/2 cup frozen shelled edamame or peas

Directions:

1. Combine ginger, garlic, 2 tbsp. of vegetable oil and next 7 ingredients in food processor. Puree until paste forms.
2. Heat remaining 1 tbsp. of oil in heavy large pot over medium-high heat. Add half of lamb. Sauté until brown, about 8 minutes. Using a slotted spoon, transfer lamb to bowl. Repeat with remaining lamb. 
3. Add onions and spice paste to pot. Sauté until onions are tender, about 8 minutes.
4. Return lamb to pot. Add tomato puree, yogurt and vinegar. Stir. Add 5 cups water. Increase heat and bring to boil. Reduce heat to medium. Gently simmer uncovered until lamb is almost tender, about 50 minutes.
5. Add potatoes and eggplant, if using. Cover and simmer until potatoes and lamb are tender, stirring, occasionally, about 20 minutes. Add edamame or peas and cook 20 more minutes. Season to taste with salt and pepper. 
6. Transfer to serving bowl.

Recipe: Creamy Swiss Chard & Potatoes Casserole
From: Sheila Schaefer

Yields: 6 Servings

Ingredients:

• 1 lb. red potatoes (we like Red Yukon if available)
• 1 lb. Swiss chard
• 1 tbsp. olive oil
• 3 cloves of garlic (chop or press)
• 1/4 c. chopped onion
• 2 large tomatoes (chopped)
• 1/2 c. plain yogurt (or goat's yogurt is available)
• 1/2 c.  milk (lowfat OK or can substitute soy if available)
• 1/4 c. parmesan cheese or 1/4 c. cambezola cheese (crumbled - good if you like strong cheeses)
• 1/8 c. manchengo cheese (optional - grated- can use extra parmesan instead)
• 1/8 tsp. pepper
• 1/8 tsp. salt
• Dash of freshly grated nutmeg (optional-about 1/16th to 1/8 tsp.)

Directions: 

1. Preheat oven to 350 degrees
2. Wash potatoes & slice in food processor. Steam potato slices with steamer insert or in pressure cooker until just starting to get tender (about 3 minutes under pressure).
3. Wash Swiss chard & cut out the stems/thick veins & chop into small pieces - also chop green leaves but put aside in another bowl. 
4. Heat oil in large 2-quart saucepan over medium-high heat. Add garlic, onions, and Swiss chard steams and cook about 3 minutes, stirring occasionally.
5. Add tomatoes, yogurt, milk, parmesan (or cambezola) cheese, pepper, salt and nutmeg. Stir well. Stir in the Swiss chard greens and cook for about 1 minute longer.
6. Take potato slices out of steamer and put a layer in the bottom of a large casserole dish. Follow with a layer of the Swiss chard sauce, then 1 more layer of each the potatoes and Swiss chard sauce. Top with grated Manchengo cheese (can also grate a little more nutmeg on top) and bake for approximately 30 minutes.

Recipe: Chicken Curry with Cashews

From: Karen Dean

Yields: 4-6 Servings

Ingredients:

• 1/2 stick (1/4 cup) unsalted butter
• 2 medium onions, finely chopped (2 cups)
• 2 large garlic cloves, finely chopped
• 1 tbsp. finely chopped peeled fresh ginger
• 3 tbsp. curry powder
• 2 tsp. salt
• 1 tsp. ground cumin
• 1/2 tsp. cayenne 
• 1 (3.5-4 lb.) chicken, cut into 10 pieces
• 1 can 14.5 oz. diced tomatoes
• 1/4 cup chopped fresh cilantro plus additional for garnish
• 3/4 cup cashews (1/4 lb.)
• 3/4 cup plain whole-milk yogurt
• Cooked Basmati or Jasmine Rice (Accompaniment)

Directions:

1. Heat butter in a 5-6 quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic and ginger, stirring until softened; about 5 minutes. Stirring constantly, add curry powder, salt, cumin and cayenne and cook 2 additional minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer. 
2. Cover and simmer gently, stirring occasionally until chicken is cooked through, about 40 minutes.
3. Just before serving; pulse cashews in a food processor until very finely ground. Add cashews to curry along with yogurt and summer gently, uncovered, stirring until sauce is thickened; about 5 minutes.

Recipe: Chicken Curry
From: Katy Bassindale

Ingredients:

• Chicken - 8 leg pieces
• 1/2 c. plain yogurt or sour cream
• 2 tsp. lemon juice
• Salt to taste
• 1/4 tsp. chili powder
• 1 tsp. tumeric powder
• Few mint leaves and cilantro leaves
• 2 tbsp. coconut powder or milk (optional)
• 1 medium onion

Directions:

1. Mix everything, except onion and marinate for an hour or two
2. Fry onion in oil until it caramelizes
3. Add chicken with the marinade, fry until it is cooked through; about 20 minutes
4. Add 1/2 glass of water and boil for 10 minutes
5. Serve over white rice

Recipe: Charlene's Recipe for Spinach Pie

From: Karen Dean

Yields: 8 Servings

Ingredients:

• 2 cups crumbled feta
• 5 eggs
• 2 tbsp. flour
• 3 tbsp. butter
• 1 tsp. basil
• Salt & Pepper to taste
• 1/2 tsp. oregano
• 2 cups cottage or pot cheese
• 2 lbs. fresh spinach or 3 10oz. frozen chopped spinach thawed and drained
• 1 cup chopped onion
• 1 lb. package defrosted phyllo dough
• 1/2 lb. melted butter

Directions:

1. Clean, stem, and chop spinach. Salt it lightly and cook, adding no water, for 5 minutes. 
2. Cook the onions in 3 tbsp. of butter. When soft, combine with remaining ingredients and drained spinach.
3. Spread 9x13 pan with melted butter. Place a phyllo leaf in the pan, letting the edges climb up the sides and brush generously with butter. Keep layers of dough coming, one on top of another, brushing each with butter.
4. After you have a stack of 8 leaves, spread on half the filling. Continue with another stack of 8 phyllo leaves, then apply the remaining filling, spreading to the edges.
5. Fold the excess dough down on the top and along the edges. Pile as many more layers of phyllo and butter on top as your pan will accommodate. Butter the top leaf.
6. Bake, uncovered, until golden, about 45 minutes.

Recipe: Carolina Red Barbecue Sauce

From: Molly McKale Catlin

Yields: 2 Cups 

Bon Appétit | July 1999

This recipe can be prepared in 45 minutes or less. Unlike sauces from Texas and Kansas City, this sauce from South Carolina's Piedmont area is thin and vinegary. Note that it is not cooked. To tone down the tartness, add more ketchup and brown sugar to taste.

Ingredients: 

• 1 1/2 cups apple cider vinegar
• 1/2 cup ketchup
• 1 tbsp. (packed) brown sugar
• 1 tsp. salt
• 1/2 tsp. dried crushed red pepper

Directions: 

1. Stir all ingredients in small bowl until sugar and salt dissolve (can be prepared 3 days ahead. Cover and refrigerate).

Recipe: Carolina Pulled-Pork Sandwiches

From: Molly McKale Catlin

Yields: 12 Servings

In this recipe, a "dry rub" of brown sugar, pepper, paprika and salt flavors the meat before it is cooked, and a vinegary "mop" is brushed onto the pork to add more taste as it is smoked. Once cooked, the meat is "pulled", that is, shredded into slivers that are just the right size for piling onto a bun. The sandwich-drizzled with a bit of the vinegary sauce, which cuts the richness of the meat- is the ultimate in Carolina barbecue. Cook this in a smoker or a barbecue that has been converted to a smoker.

Ingredients Dry Rub:

• 3 tbsp. coarsely ground black pepper
• 3 tbsp. packed dark brown sugar
• 3 tbsp. paprika
• 2 tbsp. coarse salt
• 1 tsp. cayenne pepper
• 2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)

Ingredients for Mop:

• 1 cup apple cider vinegar
• 1/2 cup water
• 2 tbsp. Worcestershire sauce
• 1 tbsp. coarsely ground black pepper
• 1 tbsp. coarse salt
• 2 tsp. vegetable oil
• 8 lbs. 100% natural lump charcoal or charcoal briquettes
• 6 cups hickory wood smoke chips, soaked in cold water at least 30 minutes
• 12 soft hamburger buns with seeds, split

Directions Dry Rub:

1. Mix first 5 ingredients in a small bowl to blend.
2. Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet.
3. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours (can be made 1 day ahead. Keep chilled.). 

Directions for Mop:

1. Mix first 6 ingredients in medium bowl. Cover and refrigerate.
2. Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F to 250°F. Place pork on rack in smoker or barbecue. 
3. Cover, cook until meat thermometer inserted into center of pork registers 165°F, turning pork and brushing with cold mop every 45 minutes, about 6 hours total. 
4. Add more charcoal as needed to maintain 225°F to 250°F temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
5. Transfer pork to clean rimmed baking sheet. Let stand until cook enough to handle. Shred into bite-sized pieces. 
6. Mound on platter. Pour any juices from sheet over pork (can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°F oven for about 30 minutes).
7. Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.

Recipe: Leftover Pot Roast 

From: Maggie Singleton

It is a very versatile dish. I always liked the juices from the pot roast because of the meat juices with the carrots, celery, onion, potatoes, etc. which I just blended in the cuisinart to make a nice broth. But a great veggie broth and tempeh substituted for the meat made my vegetarian granddaughters very happy.

Ingredients:

• Leftover Pot roast
• Noodles
• 1 can tomatoes
• Grated Cheese

Directions:

1. Preheat oven to 350°F
2. Cook the noodles. 
3. Mix the canned tomatoes and the leftover juices of the pot roast with the noodles. 
4. Ladle one half of the noodles into a 9x13 casserole dish. 
5. Chop the leftover pot roast and place generously over the noodles. Add the remaining noodles and finish with cheddar.
6. Bake for 30-45 minutes.

Recipe: Goodbye Turkey Casserole

From: Maggie Singleton

Ingredients:

• 3 cups cooked rice
• Leftover turkey
• Broth from turkey/mushroom soup/veggie broth
• Asparagus spears
• Cheddar

Directions:

1. Preheat oven to 350°F
2. Place one half of the rice in a casserole. 
3. Place a generous amount of turkey/chicken over the rice.
4. Add the remaining rice.
5. Place asparagus spears over the top.
6. Pour in the sauce. 
7. Finish with the cheddar.
8. Bake for 30-45 minutes.