A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Thursday, May 20, 2010

Apple Strudel

This is a good way to get around making pies - I still don't have much luck with pie crust and this year since I am moving one week before Thanksgiving, strudel seems like a quick easy way to compensate. Strudel is a bit lighter than pies and so it will be easier to eat after all that turkey and potato stuffing!!

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
2 large Granny Smith apples, peeled, cored and thinly sliced
2 tablespoons raisins
Confectioners' sugar (optional)

Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.

Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.

Tuesday, May 18, 2010

Steak/Roast Beef Sandwiches

It may seem strange to have a recipe for a sandwich - and I know none of you like "stuff" on your sandwiches yet (notice the 'yet"?) - but maybe some day some one will want to make a hero/sub. I didn't know how to make these when I was 18 and someone showed me how to recreate the subs I loved. If you are 18 and someone makes you one of these, and you spend 2 hours eating it while sitting on a car outside a sub shop at 2 am watching how it is done, you won't need this recipe ...

1 6 inch Italian sub roll
This used to be easy to find - it should be crusty, but not terribly crumby, more chewy. The roll should feel light for its size, if it feels heavy the sandwich will taste too bready - the bread is merely a shell for the fillings, not the main event!

Roast beef or leftover steak
The meat should be still pink in the center, sliced as thinly as possible

Other cold cuts - if you make the sandwich with other meats - one should be thinly sliced Genoa salami - which is also useful if you have crappy store bought roast beef ...

Mayonnaise - Hellman's only!!

Lettuce - thinly sliced iceberg

Tomatoes - the best you can get, they need to be red, juicy, and better over ripe than under ripe, thinly sliced

Italian salad dressing - Seven Seas Viva Italian or vinegar and oil with garlic, oregano, etc.

Cheese - optional for me - but traditional - baby swiss is good

Onions - sliced - again thinly - you can do without these if you like
Slice bread in half - if the bread seems too thick, pull out some of the crumb to leave a shell. The bread should not exceed the amount of the filling.

Slather with mayonnaise, both sides, and don't be stingy!

Layer with meat, then a layer of cheese, if you are using some

Next, a layer of tomatoes, topped with the lettuce and onions.

Sprinkle lettuce and onions with salad dressing - or sprinkle in bowl before adding to sandwich.