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Date Posted: 05:47:27 01/06/10 Wed
Author: Winston
Author Host/IP: 72.73.238.204
Subject: The Official Franconia College Reunion Cookbook (from FaceBook)

This is a work in progess.


The Official Franconia College Reunion Cookbook will include recipes / contributions from Franconia Folk. All proceeds from the sale of the Official Franconia College Reunion Cookbook will be used for the reunion in 2010. All proceeds after the 2010 reunion will be directed to the Franconia College endowment. I realize there are many of us who know food very well and a few who may have skipped that class. All recipes will need to be submitted and tested. All contributors' recipes included for publication will entitle the contributor to a copy of the Official Franconia College Reunion Cookbook at cost. Our cookbook will be available for sale before the reunion in 2010. The cutoff date for submission is February 28, 2010. All volunteers are welcome.


Recipe from Winston Watnik.

From back in the day, my favorite, fastest and one of the cheapest bachelor meals to impress the ladies of Franconia College. I would first purchase fresh whole chicken lobster(s) (1 /14 to 1 1/2 lbs) from Porfido's Market in Littleton. My second stop was the State Liquor Store, also in Littleton, for a bottle of Pouilly-Fuissé. Get back on Route 93 and speed back to Franconia. Once home, put the bottle in the freezer or outside in the snow. Next, bring to a boil a large pot of fresh cold water. I always put the lobster at rest / sleep by stroking it's belly with my finger before placing into the pot. My chioce was to steam the lobster(s) by using an insert to keep them out of the water. Steam for 10 minutes or less or until good and red. Eat, drink and be merry.

For the FC cookbook from Nancy Connary:

1.

Title: Nancy’s Chili

Description:

Great dish to serve in cold weather, for returning hunters, or to Super Bowl fans, and anyone can fine-tune this to their own taste.

Ingredients:

1 lb. of light red kidney beans
1/2 lb. salt pork washed rinsed and scored
1/2 cup ketchup
1/4 cup mustard
2 yellow onions peeled and sliced
1/4 cup molasses
1/2 cup browned hamburger or left over steak chopped finely.
Chili powder to taste
Red pepper to taste
Diced peppers any kind for color
2 Cortland apples chopped chunky and added in the last hour of cooking.

Directions:

Soak the beans in water over night. Par-boil and rinse in the A.M.
Place salt pork in the bottom of the kettle; add beans, onions, liquid ingredients and enough water to cover the beans. Bring to a boil and reduce to medium heat and check and if boiling reduce to low heat, cook for 4 or 5 hours add more water if need be.

Number of servings: 4 meals for 2 people or feeds eight people.

Nancy L. Connary















2.

Title: Recipe For Happiness

Description: Published in Dear Abby on 09-23-01 a reprint of May 1961.

Ingredients:

Directions:
Take 2 heaping cups of patience
1 heartful of love
2 handsful of generosity
Dash of laughter
1 headful of understanding
Sprinkle generously with kindness
Add plenty of faith and mix well.
Spread over a period of a lifetime
and serve everybody you meet.

Submitted by: Nancy L. Connary

3.

Title: Walnut Sauce For Pasta

Description:

Yummy Creamy Pasta Sauce for Italian Food Lovers—as told to me by Chef Pierro, CRN radio.

Ingredients:

1 cup fine chopped walnuts
3/4 cups ricotta cheese (low fat is fine)
minced garlic to taste
1/2 tsp. Basil
2 tablespoons Butter
1 tablespoon Olive Oil
2 tablespoons parmesan cheese

Directions:

Chop the walnuts, mix in the ricotta cheese, garlic and basil, blend , cook on low heat, adding the butter and only enough, olive oil to ensure a creamy sauce. Remove from heat and add parmesan cheese. Cook angel hair pasta to al dente & toss with the Walnut Sauce. Nancy L. Connary
4.


Title: Garden Vegetable Dip

Description:

My daughter Deanna Marier, and Jenni Shallow and Shelly Riff of the Stratford 4-H Lions cooking project group used this recipe and won recognition for its “good taste”.

Ingredients:

1 cup cottage cheese
2 tbsp. skim milk (or regular milk)
1 tbsp. chopped green pepper
1 tbsp. chopped onion
1 tbsp. chopped radishes
1/8 tsp. garlic salt


Directions:

In small mixing bowl beat cottage cheese and milk until creamy.
Stir in remaining ingredients. Chill at least 1 hour. Recipe is out of "From the Kitchens of Stratford" Ladies Auxiliary to VFW Post #5243 cookbook, a NH cookbook I helped put together.


Franconia Martini recipe from Winston Watnik.

I worked as a bartender part time while attending Franconia during 1973 - 1975. My favorite local drink recipe was lovingly called the Franconia Martini. The Franconia Inn was my first encounter with it. Simply a dark beer with a black olive floating atop the glass. While tending bar at Mittersill I started offering them to the ski crowd too. It was a dark beer with something to eat in it, not fancy, but quite good.

The ever versatile, always reliable Spaghetti Sauce from Mary Farina

1 medium brown onion
1 red pepper
1 TBS minced garlic (processed or fresh)

chopped and sauteed until tender in olive oil

add 1 or 2 lbs ground meat
(turkey or chicken if you want lean, lean beef for heartier flavor)
also add 5 or 6 Italian sausages cut into chunks,( again chicken or turkey will do just as well as pork, hot or mild, you choose)

season with generous amounts of dried
Oregano
Thyme and
Basil
Salt and Black Pepper

brown the meat/veggie/herb mixture on medium then low heat until meat is fully cooked down ( about half it's size)

add 1 large can petiite chopped tomatoes ( yours or store bought)
1 large can tomate paste
1 or 2 jars Barilla Spicy Marinara Sauce ( the BEST, has a kick to it, I found this on the shelves in markets in Italy )

Cook for hours and hours, don't rush it, stir often, breathe deeply, Enjoy!

This makes a large pot of sauce, freezes well and is great for topping any pasta or filling in lasagna layers.

Omit meat for vegetarians, add mushrooms and chopped zucchini :)

Fool Proof Cookie Recipe for Cookie Fools from Mary Farina

1 cup salted butter softened to room temp. (don't try to soften in the microwave, just put it on the counter and wait it out, it makes a difference)

Mix well with
1 1/2 cup confectioners' sugar
1 egg and
1 tsp. real vanilla

mixture will be very fluffy

add 2 1/2 cups flour
1 tsp. baking soda
1 tsp.cream of tartar
dump 1 cup flour over the butter fluff, sprinkle it with the soda and the cream of tartar, dump the rest of the flour on top of that and when you hit it with the mixer, it should power sift it before it mixes into the butter/sugar.

Use a strong Hand held pwer mixer like Kitchen Aid, it'll take a long time but you have more control than a stationary mixer. The dough will come together at the very end into a solid blob , not pebbles. Don't be afraid to work it with your mixer, it won't get tough like pie crust or muffins, you're just integrating the butter into the flour and the cookies will be ever so tender, trust me.

I keep my flour and confectioners' sugar in the refridgerater. Thus the dough is cold and there will be no need to chill it. This is a great time saver and the dough is soft and pliable but still cool to the touch. (chilled dough gets stiff)
Simply divide into 2 ballls so it's easier to handle and roll out one at a time on a flat well floured surface. Dust your surface, the top of the ball of cookie dough and your rolling pin with generous amounts of flour.

Cut into any shape or many shapes and use a wide , thin spatula to transfer to cookie sheets.
I like the thin metal sheets, not air insulated, not non-stick surface, not silicone. Just a simple sheet of metal.

Bake at 350 degrees for 8 minutes.
Cool on wire racks, the air circulating under them is important!

Frost and eat or freeze for later.
Warm to room temperature before frosting.

This recipe makes great decorated cookies for any and every holiday.
It also is great for cookie sandwhiches with frosting or jam or ice cream in the middle of two round cookies.
It's also great for sprinkling with colored sugar before baking if you don't like to frost or it can be blended with food coloring before rolling out for colored cookies. You can also cut spaces in the middle of a shape and fill them with crushed hard candies for "stained glass" cookies.

If you only want to make one cookie for the rest of your life, it could be this one.

Frosting :
Ice cold milk
confectioners' sugar
1/2/tsp.real vanilla extract
1 tbs. softened butter

mix well...play with amounts of milk and sugar depending on how much frosting you need to make but never increase the amount of butter because the frosting won't harden and don't add too much vanilla or it gets brown.

sometimes you want a thick frosting for controlled spreading and decorating, sometimes you want it thinner so it wil runover the cookie surface smoothly and then dry. Divide frosting into many little bowls and add a few drop sof foodcoloring to each. Fill the solid tubes with frosting, they are easier to handle and act like giant crayons for writing on your cookies and you can change the tips without emptying the tube.. The bags are way too messy.

Once frosted let the cookies air dry for a couple of hours before you move them to a box or platter.

Enjoy being creative ...this whole process is lots of FUN and FOOLISHNESS !

I had to repost - forgot the Sherry....

Nancy's Garrett's Chicken "Meat"balls with Sherry & Shallots

1 pkg. ground chicken (1-1/4lb)(makes approx 10 - 15 1-1/2" meatballs.
1/4 cup fresh chopped parseley (Italian or reg)
1/4 tsp. tarragon
1/8 tsp. cumin
Pinch of Black Pepper
1 Egg
1/2 - 1 cup Progresso Garlic & Herb Breadcrumbs (add just enough so balls are not too sticky)
1/2 tsp Spice Isalnd "Summer Savory" seasoning
4 chopped Shallots
4 TBSP. EVOO
2 TBSP. Butter
1/4 cup Chardonnay
1 Tsp. Fresh Orange Zest
1 TBSP Juice of fresh orange
Swansons Low Sodium Chicken Broth (Boxed is best)
Sherry (Inexpensive Christian Bros. Cream Sherry is good for this recipe)
Pasta of your choice tossed with butter or Olive Oil and fresh parseley
Mix First 6 ingredients thouroughly so all are dispersed evenly.
Add bread crumbs until nice consistency - not too wet not too dry.
Roll into 1" - 1-1/2 inch balls

Into Frying Pan on Medium Heat:
Olive Oil,
1 TBSP. Butter,
Shallots, Summer seasoning
Cook until shallots are transparent
1 Tsp of fresh Orange Juice
Add meatballs and lightly brown on all sides
As liquids begin to evaporate, add 4 TBSP (or more to taste) of Sherry and la splash of chicken broth and loosen brown bits and shallots
Add Orange Zest
Continue cooking until balls are nicely browned.
Remove balls from pan.
To drippings add 1 TBSP. Butter, 1/4 cup White Wine, 1/4 cup of chicken broth
Stir until well blended and cooked down. (You can whisk in a tiny bit (1 TBSP) of Wondra Gravy flour if you need sauce to be thickened)
Add meatballs and heat to readiness.
Spoon over pasta of your choice. Toss pasta with fresh parseley and olive oil or butter

This one is for Win - I would never have thought of it until we spoke of Sabrett Dogs today. I have never tried it, but will today or tomorrow - I am SO excited!!!!
Sabrett Hot Dog Onions:
Ingredients
1 1/2 teaspoons olive oil
1 medium onion, sliced thin and chopped
4 cups water
2 tablespoons tomato paste
2 teaspoons corn syrup
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup vinegar
Directions
1Heat the oil in a large saucepan over medium heat.
2Sauté the onion in the oil for 5 minutes, or until the onions are soft, but not brown.
3Add the water, tomato paste, corn syrup, cornstarch, salt, and red pepper flakes, and stir together.
4Bring the mixture to a boil, then reduce heat to low and simmer for 45 minutes.
5Add the vinegar and continue simmering for an additiona1 30-45 minutes, or until most of the liquid is reduced and the sauce is thickened.
6Makes about 1 cup.


Geri Koblis Estren -Brown wroteon December 20, 2009


I remember the macrobiotic line in the cafeteria...I discovered there was no line actually and hence got a good education in what is now call whole foods. The whole grain breads were amazingly delectable. Many of the ingredients such as buckwheat, barley and cabbage in the dishes were reminiscent of the foods from my Eastern European heritage. Here is Geri's vegetarian recipe for a thick and creamy-non cream Mushroom Bisque:
Mushroom Bisque
some nice, good mixed mushrooms (button, baby bellas, etc)
onion
parsnips
carrots
some good sherry
2 tablespoons or so of whole wheat flour
firm tofu
mushroom broth (you can also use water with reconstituted dry mushrooms)
good real soy sauce (Like Eden)
miso
olive oil
fresh rosemary

First, saute the mushrooms in about 2 tbs of extra virgin olive oil. until they turn golden and soft. Add a couple dashes of sherry and let it reduce.
Remove mushrooms. Saute carrots, parsnips and onion in olive oil until softened. Sprinkle veggies with flour and stir to coat the veggies. Add about 4-5 cups of mushroom broth. Let it come to a nice boil and then turn it down to a simmer. Add in 2/3 of your mushrooms.
Blend up the mixture. I like the hand held immersion blenders for this.
Add in the tofu and blend until its creamy.. Add a dash or two of soy sauce. Turn down the f ire on the soup to a gentle simmer and let it all marry for about 20 minutes or so. Wisk the miso into about 1/4 cup water. Fold in remaining non-pureed mushrooms and the miso. Add some fresh rosemary. Let these flavors marry for about 10 minutes before serving.



//
Ingredients
◊ may substitute item in parentheses for non-low impact

1 cup granular sugar substitute (or sugar)
1/3 cup 0% fat - 0% cholesterol margarine (or butter)
2 measures of egg substitute equal to 2 eggs (or 2 eggs)
1½ cups ripe mashed bananas
1/3 cup water
1&2/3 cups all purpose/non-processed/non-bleached flour
1 teaspoon baking soda
½ teaspoon kosher salt or sea salt
½ baking powder
½ chopped almonds or (your choice of nuts; macadamia or walnut are nice too)
//

Step 1) Prepare 2 greased small loaf pans and put aside (you may substitute 1 large pan or cupcake pans).

Step 2) In a single bowl, mix margarine and sugar substitute till creamy. Stir in water, mashed bananas and eggs.

Step 3) In a separate bowl, mix together the flour, baking soda, salt, baking powder and nuts.

Step 4) Combine the contents of both bowls to make the batter.

Step 5) Pour the batter into the pans and bake at 350°F for 35 minutes (or into one large pan for 60 minutes)

Note: Your oven's efficiency may differ. Observe and adjust baking time based on your judgement.

Let cool for at least 20 minutes before serving. Store leftovers, if any, appropriately.

---------------------------------------------------------------------------------

David Rollins' Quick & Easy Low-Fat Dessert

//
Ingredients

1 10" plain or graham cracker pie shell, purchased or homemade
2 cups of Breyer's Yogurt; any flavor not containing pineapple
1 tub of Low-Sugar or No-Sugar Cool Whip (or you can whip up your own whipped cream)
//

Step 1) Combine the yogurt and the Cool Whip in a bowl and mix well.

Step 2) Pour the result into the pie shell.

Step 3) Chill in refrigerator for 30 to 45 minutes or until filling firmly sets.

Slice and serve. Store leftovers covered in refrigerator (or freeze. Tastes good frozen too).

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