From Jenn Purnell

• 1 cup Duchesse De Bourgogne beer
• 1 ½ cups flour
• 1 cup plus 2 tablespoons sugar
• 6 tablespoons carob powder
• 1 teaspoon baking soda
• ¼ cup canola oil
• 1 tablespoon cider vinegar
• 2 teaspoons vanilla

Directions:

Preheat oven to 350°F. Oil and flour a cake pan.

Mix and sift dry ingredients together.

Mix liquid ingredients.

Add liquids to dry ingredients and stir until smooth.

Bake 25-30 minutes.

From Jessica Branom-Zwick

• 6 cups fresh basil
• 2 cups fresh flat parsley (Italian)
• up to 2 cups olive oil
• 3 cloves garlic

Directions:

Cook together, serve over chicken (or wherever you’d like pesto)

I don’t eat pesto, because no matter how many times I read the ingredients, and no matter how often the cook insists it doesn’t include walnuts … it always does (in addition to those pesky not-quite-nut pine nuts). So I refuse to eat pesto. Jessie kindly refers to hers as “basil sauce” and cooked it from scratch in my own house so it was entirely safe and 100% nut free. I will never trust pesto.

From Debbie Gift

• 1 ½ cups flour
• 1 ½ cups whole rolled oats (not “quick oats”)
• 1 ½ cups brown sugar
• Cinnamon
• 1 cup butter, margarine, or other solid fat (palm oil works)
• Apples – peel and slice gazillions of apples. 8 small ones, or 4 big ones.

Directions:

Mix the flour, oatmeal, brown sugar, and cinnamon. Mix in the solid fat, making big crumbles.
Fill a baking dish about half- to three-quarters full of apples. Add ¼ cup water. Sprinkle the crumbles on top. I like to have the topping be almost as thick as the pile of apples, but don’t pat it down.

Bake at 350°F for about an hour or until you can’t stand the wonderful aroma anymore and you just have to eat it.

You can freeze any unbaked topping to use next time.

Enjoy!!

From Alice Enevoldsen

• Plums (I used home-grown Gage plums, filled my stock pot about 2/3 full of frozen-and-then-thawed quarters from my tree this summer)
• Sugar (2.75 cups)
• Cinnamon — a few good shakes
• Clove – a sprinkle
• Coriander – about a teaspoon whole, then crush it.

• (This recipe filled 30 4-oz jars)

Directions:

Wash, core, and quarter your plums. Then freeze until you have time to jam.

Thaw the plums in the refrigerator, dump all that into the pot till it is 2/3 full.

Cook/simmer until the plums are soft. Run it all through the blender, return to the saucepan.

Add the spices, simmer for a short time. Skim off any foam that develops.

Add up to ¾ cup sugar per cup of juice, or, like me, as much sugar as you have on hand or feel like..

Simmer until the pectin has developed and the plum butter “sheets” off a cool metal spoon. Skim off foam as it develops. Stir often enough to keep it from burning on the bottom.

Pour your jam into sterilized jelly jars and process according to your directions for fruit butters.

Be careful canning, follow sterile procedure to protect yourself and your food from bacteria.

Susana Conde

• 1 Gallon Vegetable Stock
• 3 Cups Fresh corn kernels
• 2 Cups Carrots, chopped
• 2 Cups Whole-kernel hominy
• 1/2 Lb Smoke bacon, sliced
• 1 1/2 Lbs Stew beef, chopped
• 1/2 Lb ground pork prepared as chorizo
• 4 Small leeks, chopped
• 4 Green onions, chopped
• 2 Lbs Butternut squash, chopped
• 1 Lb Sweet potato, chopped
• 2 Tbsp Sweet paprika (careful for now, watch out for ground paprika until the peanut contamination situation is resolved)
• 2 Tbsp Cumin seeds (careful for now, don’t buy ground cumin until the peanut contamination situation is resolved)

Directions:

Pour the stock into a big stockpot.  Add the meat, bacon, and chorizos. Cook for 45 minutes. Chop everything into bite-size pieces. Add vegetables and cook on low heat for 30 minutes until squash and sweet potato are soft. Meanwhile fry the cumin in a little oil. Add condiments last.

Corinne Cooley

• 1/2 Cup + 4 Tbsp Olive Oil
• 3 Lbs Stew meat (lamb/chicken/beef all work)
• Fresh-ground black pepper
• 2 Cups Leeks, sliced
• 1/2 Cup Flour
• 1 Cup Duchesse De Borgogne beer (you can choose another dark beer you like)
• 3 Cups Beef broth
• 1 Cup tomatoes, peeled and diced
• 1/2 Lbs parsnips, peeled and diced
• 1/2 Lbs carrots, peeled and cut up
• 1 Lb Russet potatoes, peeled and cup up
• 4 Cloves garlic, cut in half
• 3 Sprigs Fresh rosemary, plus 1 tablespoon chopped
• 1 Cup hominy
• 1 Cup Leeks, sliced thinly
• Oil for frying

Directions:

Preheat the oven to 400F.

In a stewpot, heat 2 Tbsp olive oil, add the meat and brown evenly. Set the meat aside. Add the leeks to the pot and saute until soft. Add 1/2 cup olive oil and add the flour and make a roux. Over low heat, cook until the roux is brown (15 minutes). Stir in the beer and meat.

Add the tomatoes and the meat, simmer for 1 1/2 hours (keep covered).

Toss vegetables (except the hominy) with olive oil, salt, pepper, and sprigs of rosemary. Roast, stirring occasionally in oven for 45 minutes (until the veggies are soft).

Add the veggies and the hominy to the stew. Cook for 10 minutes. Add chopped rosemary.

Fry up the sliced leeks, drain and serve on the side.

Modified from Susana Conde’s Locro

• 1 Gallon Vegetable Stock
• 3 Cups Fresh corn kernels
• 2.25 Cups Carrots, chopped
• 2.25 Cups Whole-kernel hominy
• 4 Small leeks, chopped
• 4 Green onions, chopped
• 2.5 Lbs Butternut squash, chopped
• 2 Lb Sweet potato, chopped
• 2 Tbsp Sweet paprika (careful for now, watch out for ground paprika until the peanut contamination situation is resolved)
• 2 Tbsp Cumin seeds (careful for now, don’t buy ground cumin until the peanut contamination situation is resolved)

Directions:

Chop everything into bite-size pieces. Pour the stock into a big stockpot. Add vegetables and cook on low heat for 30-60 minutes until squash and sweet potato are soft. Meanwhile fry the cumin in a little oil. Add condiments last.

From Andrew Telesca

• 3 lbs Pieces of Chicken
• ½+ Cup Olive Oil
• A Handful of Sprigs of Fresh Thyme
• 40 Cloves of Garlic
• salt
• pepper

Directions:

Sprinkle salt and pepper on the chicken.
Coat with a little olive oil and brown on both sides in pan suited for stove-top and oven use, such as a high-sided cast-iron pan. Add the full ½-cup olive oil, the thyme, and all the garlic. Mix it all together.
Cover and bake at 350°F for 1 ½ hours.

Tomatillo Salsa in 1/2 pint wide-mouth jars

From Alice Enevoldsen

• 24 cups husked and diced tomatillos (117 assorted sizes)
• 6 small tomatoes
• 1 onion (lightly caramelized in olive oil)
• 4 heads garlic, roasted.
• 2 Anaheim chili peppers, de-seeded and de-veined  (I’m not so great at heat, you can add more if you like)
• 2 bunches cilantro, leaves only
• 1/2 tsp ground cumin
• 1 & 3/4 tsp salt
• 1 & 3/4 cups white vinegar (this may contain corn or wheat, so depending on your allergies choose a light vinegar you know is safe for you)
• 1 cup bottled lime juice

• 24 (8 oz) half pint glass jars with lids and bands, sterlized

Directions:

Be careful canning, follow sterile procedure to protect yourself and your food from bacteria.

Chop everything into small bits, according to your taste for salsa. Add the roast garlic (mush it into smallish pieces and spread it through). Mix everything together.

Fill your jars, wipe the rims, and process for 15 minutes in a hot water bath.

It’s also yummy fresh!

Fridge-canned lemon cucumber pickles!

From Jason Enevoldsen

Fill your containers with a densely-packed mix of chopped:

• Japanese cucumbers
• Lemon cucumbers
• Shallots
• Garlic

Brine (per pint)

• 1/2 cup white vinegar (usually contains wheat or corn, choose a light vinegar that is safe for you)
• 1/2 cup cider vinegar (may contain undisclosed ingredients, choos a brand that is safe for you)
• 1 cup water
• 1 tablespoon pickling salt (makes clearer pickle brine)

Spices (total amount — approximately two teaspoons per pint)

• black pepper – whole (more of this)
• coriander seed (more of this)
• yellow mustard seed
• celery seed
• bay leaves (fresh)
• whole dried  thai peppers

Directions:

Boil the brine, chop the veggies.

Add the spice mix to the heated, sterilized canning jars.

Pack the jars with the veggies, fill to within 1/2-inch of the top with the brine. Add the lids and rings, process 5 minutes in a hot water bath, cool in temperate water and put in the fridge as soon as they’re touchably cool.

Be careful canning, follow sterile procedure to protect yourself and your food from bacteria.