The Scullery

  Ah, so you followed your noses and found your way to the Castle Kitchen and Scullery!  Here you will find complete menus for every occasion from an informal cookout to a formal dinner and all points in-between.  The Scullery portion is comprised of information you may find helpful in keeping your own Castle running smoothly.  If you have any questions or would like to share your favorite recipes and helpful household hints, pleast contact our very talented chef@castlemacchat.freeservers.com.

FEATURED MENU 

  Spring is drawing to a close and summer just around the corner.   The last thing we want to do is spend time in a hot kitchen so here is a menu to keep us nice and cool and also todelight our palates..

Springtime Punch
Cool Raspberry Soup
Cinnamon Twists
Spinach Chicken Salad
Sky-High Strawberry Pie

      2 cups sugar
2-1/2 cups water
      1 cup fresh lemon juice (3 to 4 lemons)
      1 cup fresh orange juice (2 to 3 oranges)
      1 can (6 ounces) frozen pineapple juice concentrate, thawed
      2 quarts ginger ale, chilled

In a saucepan, bring sugar and water to a boil.  Boil for 10 minutes; remove from the heat.  Stir in the lemon, orange and pineapple juices.  Refrigerate.  Just before serving, combine with ginger ale in a large punch bo9wl. Yield: 16-20 servings (3 quarts).

       1 bag (20 ounces) frozen                    1-1/2 teaspoons ground cinnamon 
          raspberries, thawed                                3 whole cloves 
1-1/4 cups water                                              1 tablespoon lemon juice
   1/4 cup white wine, optional                           1 carton (8 ounces) raspberry-
      1 cup cran-raspberry juice                             flavored yogurt
   1/2 cup sugar                                             1/2 cup sour cream

In a blender, puree raspberries, water and wine if desired.  Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves.  Bring just to a boil over medium heat.  Remove from the heat; strain and allow to cool.  Whisk in lemon juice and yogurt.  Refrigerate.  To serve, pour into small bowls and top with a dollop of sour cream. Yield:  4-6 servings.

      1 package (1/4 ounce) active dry                    1-1/2 teaspoons salt
         yeast                                                               1/2 cup warm milk (110º to 115º)
   3/4 cup warm water (110º to 115º),                      1/4 butter or margarine,
  divided                                                           softened
     4 to 4-1/2 cups all-purpose flour                             1 egg
FILLING:
1/4 cup butter or margarine, melted
1/2 cup packed brown sugar
   4 teaspoons ground cinnamon

In a large mixing bowl, dissolve yeast in 1/4 cup warm water.  Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed for 2 minutes.  Stir in enough remaining flour to form a soft dough.  Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.  Punch down.  Roll into a 16-in. x 12-in. rectangle.  Brush with butter.  Combine brown sugar and cinnamon; sprinkle over butter.  Let dough rest for 6 minutes.  Cut lengthwise into three 16-in. x 4-in. strips.  Cut each strip into sixteen 4-in. x 1-in. pieces.  Twist and place on greased baking sheets.  Cover and let rise until doubled, about 30 minutes.  Bake at 350º for 15 minutes or until golden.  Yield:  4 dozen.

       5 cups cubed cooked chicken                               and drained
          (about 3 whole breasts)                                   1 jar (6 counces) marinated
       2 cups green grape halves                                      artichoke hearts, drained and
       1 cup snow peas                                                   quartered
       2 cups packed torn spinach                              1/2 large cucumber, sliced
2-1/2 cups sliced celery                                             3 green onions with tops, sliced
      7 ounces corkscrew pasta or                                   Large spinach leaves, optional
         elbow macaroni, cooked                                      Orange slices, optional 
DRESSING:
1/2 cup vegetable oil                              1/2 teaspoon dried minced onion
1/4 cup sugar                                            1 teaspoon lemon juice
   2 tablespoons white wine vinegar            2 tablespoons minced fresh
   1 teaspoon salt                                          parsley

In a large bowl, combine chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions.  Cover and refrigerate.  Combine all dressing ingredients in a jar or small bowl; mix well and refrigerate.  Just before serving, pour dressing over salad and toss.  If desired, serve on a spinach leaf and garnish with oranges.  Yield: 8-10 servings.

       3 quarts fresh strawberries,                                   1 deep-dish pastry shell (10
  divided                                                                 inches), baked
1-1/2 cups sugar                                                         1 cup heavy cream
       6 tablespoons cornstarch                               1-1/2 tablespoons instant vanilla
    2/3 cup water                                                             pudding mix
          Red food coloring, optional

In a large bowl, mash enough berries to equal 3 cups.  In a saucepan, combine the sugar and cornstarch.  Stir in the mashed berries and water; mix well.  Bring to a boil over medium heat, stirring constantly.  Cook and stir for 2 minutes.  Remove from the heat; add food coloring if desired.  Pour into a large bowl.  Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm.  Fold in the remaining berries.  Pile into pire shell.  Chill for 2-3 hours.  In a small mixing bowl, whip cream until soft peaks form.  Sprinkle pudding mix over cream and whip until stiff.  Pipe around edge of pie or dollop on individual slices.  Yield:  8-10 servings. 

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Cuisine of the Month 

Southwestern

     The featured cuisine for this edition of The Scullery is Southwestern.  When you think of Southwestern cooking you envision barbecues, grilling, chile con carne and the list goes on.  Basically, Southwestern cuisine combines the elements of Spanish, Native American and Mexican cultures.  Of course the individual chef adds his/her own flair to this melting pot and what results is a culinary effort genuine to the United States.  Enjoy the following menu and recipes.

Menu
Stuffed Pork Roast
Avocado-Orange Tossed Salad
Tortilla Torte

Menu Countdown
1 Week Ahead:
Order meat for Stuffed Pork Roast from butcher.  Ask him to loosen backbone from rib bones.
1 Day Ahead:
Pick up meat at butcher's.  Prepare Tortilla Torte.  Cover and chill.
6 Hours Ahead:
Prepare dressing for Avocado-Orange Tossed Salad.  Toss dressing with orange pieces and onion rings.
3 Hours Ahead:
Prepare and begin roasting pork roast.
15 Minutes Ahead:
Tear salad greens.  Peel, seed and slice avocado.  Toss avocado and greens with dressing mixture.
Before Serving Dessert:
Top torte with strawberries

To serve eight, get a roast with eight rib bones so each guest gets a full chop.  Ask your butcher to loosen the backbone from the rib bones.  To carve, slice the roast lengthwise along the backbone to separate the meat from the bone.  Slice crosswise between pockets.

1/4 cup chopped onion
1/4 cup shredded carrot
   1 tablespoon butter or margarine
1/4 pound bulk chorizo, or hot-style bulk pork sausage
   1 cup finely chopped peeled apple
   2 tablespoons pine nuts or slivered almonds
1/2 cup apple jelly
   1 tablespoon chopped canned jalapeño pepper
   1 4-pound pork loin center rib roast, backbone loosened

For stuffing, cook onion and carrot in butter or margarine till tender but not brown.  Remove from heat and stir in chorizo or sausage, apple, and nuts.  For glaze, in a small saucepan stir together jelly and jalapeño pepper.  Cook and stir over low heat till jelly is melted.  Cut 8 pockets in the meaty side of roast between rib bones.  Spoon about 1/4 cup stuffing into each pocket.  Place roast, bone side down, in a shallow roasting pan.  Insert a meat thermometer into the roast.  Roast meat, uncovered, in a 325º oven for 2 to 2 1/2 hours or till thermometer register 170º.  Brush glaze over roast several times during the last 45 minutes of roasting.  Remove roast from oven and let stand for 15 minutes.  To serve, cut meat between pockets.  Brush with any remaining glaze.  Makes 8 servings.

Hang on to any extra dressing--it's great on fruit salads or other lettuce salads.

   3 medium oranges

Finely shred peel from 1 of the oranges t make 3/4 teaspoon peel.  Set orange and peel aside.  Halve a second orange.  Squeeze 1 half to get 2 tablespoons juice.  Set juice aside and discard the orange shell.  Peel and slice the remaining 2 1/2 oranges crosswise, then cut each slice into thirds.

1/4 cup salad oil
3/4 teaspoon finely shredded lemon peel
   1 tablespoon lemon juice
   1 tablespoon vinegar
   2 teaspoons sugar
   1 small red onion, sliced and separated into rings

For dressing, in a screw-top jar combine oil, lemon peel, lemon juice, vinegar, sugar, and reserved orange peel and orange juice.  Cover and shake well.  In a medium bowl combine orange pieces and onion rings.  Pour dressing over all, stirring to coat well.  Cover and refrigerate for several hours, stirring occasionally.

   1 medium avocado
   5 cups torn mixed greens

Just before serving, drain orange and onion mixture, reserving dressing.  Peel, seed, and slice avocado lengthwise.  In a large salad bowl arrange orange pieces, onion rings, and avocado slices atop the mixed greens.  Drizzle with desired amount of reserved dressing.  Toss to coat well.  Makes 8 servings.

Chill this unique dessert for several hours or overnight.  The tortillas soften, which makes for easy slicing.

   1 12-ounce package (2 cups) semisweet chocolate pieces
   2 8-ounce cartons dairy sour cream

In a medium saucepan melt chocolate over low heat, stirring occasionally.  Stir in sour cream.  remove from heat.  Cool. 

  10 8-inch flour tortillas

Place 1 tortilla on a serving plate.  Spread a scant 1/3 cup of the chocolate mixture atop.  repeat with remaining tortillas and chocolate mixture.

1/2 cup dairy sour cream
   2 tablespoons powdered sugar
   Fresh strawberries, halved (optional)

In a small mixing bowl stir together sour cream and powdered sugar.  Dollop mixture atop torte.  Cover and chill for several hours or overnight.  Before serving, garnish with fresh strawberries, if desired.  Serves 8 to 10.

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For a touch of the tropics, garnish each drink with a colorful miniature umbrella, or a piece of pineapple and a maraschino cherry on a cocktail pick.

   1 cup boiling water
1/2 cup sugar

For syrup, in a small saucepan combine water and sugar.  Bring to boiling, stirring till sugar dissolves.  remove from heat and chill well.

      2 cups rum
1 1/2 cups unsweetened pineapple juice
1 1/2 cups orange juice
   1/2 cup lemon juice or lime juice
      1 tablespoon grenadine syrup
      Ice cubes
      Orange, lime, or lemon slices (optional)

In a large pitcher combine syrup, rum, pineapple juice, orange juice, lemon or lime juice, and grenadine syrup.  Serve over ice cubes.  Garnish with orange, lime, or lemon slices, if desired.  Makes about 7 (8-ounce) servings.

Though its Mexican origins are questioned by some nonbelievers, most of us take for granted that the margarita is the national drink of Mexico.  We probably owe the creation of the libation to the custom of drinking straight tequila with salt and a wedge of lime, but a more delightful legend tells of the cocktail being invented by a man for his wife, Margarita.

3/4 cup tequila
   1 6-ounce can frozen limeade concentrate
1/2 cup orange liqueur

In a blender container combine the tequila, limeade concentrate, and orange liqueur.  Cover and blend till smooth.

30 to 35 ice cubes (about 4 cups)
     Lime slices

With blender running, add the ice cubes, one at a time, through hole in lid, blending till slushy.  Serve in salt-rimmed glasses* garnished with lime slices.  Makes about 8 (4-ounce) servings.  *Note:  To prepare glasses, rub the rim of each glass with a little lime juice or a lime wedge.  Invert glasses into a shallow dish of coarse salt.  Shake off excess salt.

It seems like fruit is used for just about everything in Mexico--including sparkling beverages.  Fruit juices, such as Mint Orangeade, are served with meals, and huge jars filled with the cool, refreshing drinks are always available in the markets, ready to quench the thirsts of the hot and tired shoppers

   1 cup water
1/3 cup sugar
1/2 cup snipped fresh mint leaves
1/2 teaspoon shredded orange peel
   1 cup orange juice
1/3 cup lemon juice
      Cracked ice
      Orange peel twists (optional)
      Mint sprigs (optional)

In a small saucepan combine water and sugar.  Bring to boiling, stirring till sugar dissolves.  Remove from heat and pour over mint leaves.  Stir in orange peel, orange juice, and lemon juice.  Cover and let stand at room temperature at least 1 hour.  Strain juice mixture, then cover and chill.  Serve over cracked ice.  Garnish with orange peel and mint sprigs, if desired.  Makes about 4 (4-ounce) servings.

2 to 3 avocados
   juice of 1/2 lemon
   salsa to taste

Mash, or finely chop avocados.  Add other ingredients.

   1 package dry yeast
1/4 cup warm water
   4 1/2 cups flour
1/2 cup melted butter
   1 cup warm milk
1/4 cup sugar
   1 teaspoon salt
   1 egg
   1 1/2 cups finely chopped onion
1/2 cup melted butter
   3 tablespoons red chili powder or 1 cup frozen green chile, thawed
1/2 cup grated cheese (optional)

Dissolve yeast in water.  Mix 2 cups flour, butter, milk, sugar, salt, and egg.  Beat for 2 minutes.  Add enough flour to make a stiff dough.  Turn onto flour board and knead until smooth.  Put in a greased bowl, turn over, and cover with a clean cloth.  Put bowl in a warm place with no drafts and let the dough rise until doubled (about 1 hour.)  Combine remaining ingredients for filling.  Punch dough down and roll into 8 x 20" rectangle.  Cut into four 2 x 20" strips.  Spread filling on each strip and fold over lengthwise.  Twist 2 strips together and form in a circle on greased cookie sheet.  Cover with clean cloth and let rise until doubled.  Brush with beaten egg and sprinkle with chili powder.  Bake at 350º for 40 minutes.

 12 flour tortillas
 12 slices cheddar or American cheese
1/2 cup green chile--fresh (roasted, peeled and chopped) or frozen

Place cheese slices inside each tortilla and 1 teaspoon of green chile.  Fold each tortilla into a half circle...like a turnover.  Melt cheese filled tortilla with microwave oven about 20-25 seconds and serve.

For tomatoes
2 3/4 pounds plum tomatoes
For fresh tomato sauce
1/3 cup olive oil
   2 tablespoons plus 2 teaspoons minced garlic
2/3 cup chopped fresh cilantro
1/3 cup chopped red onion
   2 tablespoons plus 2 teaspoons fresh lime juice
   4 teaspoons minced serrano or jalapeño chilies
   4 teaspoons tomato paste
   2 3/4 teaspoons chili powder
For pasta
 12 ounces fusilli or other corkscrew pasta
   1 1/3 cups (about 6 ounces) crumbled feta cheese
1/4 cup chopped fresh cilantro
Prepare tomatoes:
Bring medium pot of water to boil.  Fill medium bowl with cold water and place on work surface close to pot.  Cut shallow X through skin at bottom of tomatoes.  Working in batches, add tomatoes to boiling water and cook 30 seconds to blanch.  Using slotted spoon, transfer each batch of tomatoes to cold water to cool quickly.  Using small sharp knife as aid and starting at X on bottom, pull skin off tomatoes.  Using same knife, make neat cone-shaped incision around core at stem end of each tomato; remove cores.  Cut tomatoes in half crosswise; squeeze out seeds.  Cut tomatoes into small dice and place in large bowl.  Season with salt.
Make fresh tomato sauce:
Heat oil in heavy medium skillet over high heat.  Add garlic and sauté just until fragrant, about 30 seconds.  Pour garlic oil over tomatoes and toss t blend.  Mix in cilantro, onion, lime juice, chilies, tomato paste and chili powder.  (Can be prepared 2 hours ahead.  Let stand at room temperature.)
Make pasta:
Cook fusilli in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.  Drain fusilli well.  Add fusilli and half of cheese to tomato sauce; toss to blend.  Season pasta to taste with salt and pepper.  Transfer pasta to large shallow serving bowl.  Sprinkle with remaining cheese.  Garnish with chopped cilantro and serve.  Serves 4.

Their signature dressing gives this Caesar a kick!  Add grilled chicken or shrimp for an entree salad.

   2 small or 1 large head Romaine lettuce, rinsed and spun or blotted dry
      Red Chile Croutons (see below)
   2 ears of fresh corn
   3 red bell peppers
   1 poblano pepper
1/2 cup grated Cotija or Parmesan cheese
      Caesar Dressing (see below)

Place the corn, red and poblano peppers on a hot mesquite grill* - over hot coals, not high flames.  Keep turning the vegetables so that they evenly char, without burning.  Place peppers in a plastic bag, tie the top and let steam until cool enough to handle (about 15 minutes).  Pull off the skin by hand.  Remove stems, seeds and veins.  Cut corn kernels off of the cob.  Prepare dressing.  Tear lettuce into bite size pieces.  Place the torn lettuce in a salad bowl.  Add all ingredients except the dressing and combine.  Add the dressing and toss to coat the greens.  Portion salad on chilled plates and serve.  *The vegetables may be blackened over a gas range or under the broiler, but you'll be missing out on the mesquite flavor.  A closer alternative is to use soaked mesquite wood chips spread over heated coals in your barbecue.

Caesar Dressing

   3 large cloves garlic, chopped
   6 anchovy fillets
   3 large eggs (you can use an equivalent amount of pasteurized eggs, if preferred)
1/2 cup red wine vinegar
   2 tablespoons Dijon mustard
1/4 cup fresh cilantro leaves
   3 serrano chiles, stemmed, seeded and minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup grated Cotija or Parmesan cheese
   1 1/2 cups good-quality olive oil

Combine all ingredients except the olive oil in a food processor and blend for 1 minute.  Add olive oil slowly with the blender running.

Red Chile Croutons

      French bread
      Olive oil
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon child powder
1/2 teaspoon cumin

Preheat oven to 350º.  Cut the bread into one inch squares and arrange on a cookie sheet.  Place in the oven and lightly brown.  Sprinkle olive oil over croutons and place back in the oven for 1-2 minutes.  Combine spices and mix together.  Remove and sprinkle with the mixed spices on the croutons while they're hot.  Serves 6.

   1 1/2 pounds ground chuck beef
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
   1 4-ounce can chopped mild green chilies
   2 tablespoons minced green onions
   1 tablespoon tequila
   2 teaspoons chili powder
   1 teaspoon salt

   1 avocado, pitted, peeled, sliced
     Lime-pickled Red Onions (see below)
     Purchased salsas

Using hands, gently mix first 8 ingredients in large bowl just until blended.  Form into four 3/4-inch-thick oval patties.  (Can be made 1 day ahead.  Cover; chill.)  Prepare barbecue (medium-high heat).  Grill patties until cooked to desired doneness, about 6 minutes per side for medium-rare.  Transfer patties to plates.  Top with avocado slices and Lime-pickled Red Onions.  Serve, passing salsas alongside.

Lime-Pickled Red Onions

   1 large red onion, thinly sliced
1/4 cup fresh lime juice
   2 tablespoons chopped fresh cilantro
   2 teaspoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt

Mix all ingredients in large bowl. Cover and let stand 1 to 3 hours.  (Can be made 2 days ahead.  Cover and refrigerate.)  Makes about 2 cups.

Nothing in Texas--not politics, not religion, not even taxes--can spark an argument faster than a discussion about chili.  To Texans, there are two unbreakable rules for authentic "Texas-style" chili.  Use cubed beef, not ground beef.  And never add beans to the meat mixture--serve them alongside or not at all.

20 dried hot peppers or 2 tablespoons crushed red pepper
 2 dried ancho peppers or 2 tablespoons chili powder

Crush hot chili peppers.  Remove stems and seeds from ancho peppers, then cut into 1-inch pieces.  Put all peppers into a blender container or food processor bowl.  Cover and blend or process till ground.  Let pepper dust settle before opening blender or food processor.  (If using crushed red pepper and chili powder, stir them together.)

      3 slices bacon
2 1/2 pounds beef round steak, cut into 1/-inch cubes
      1 cup chopped onion
      2 cloves garlic, minced
      1 teaspoon ground cumin

In a large saucepan cook bacon till crisp.  Drain, reserving 2 tablespoons drippings in saucepan.  Crumble bacon and set aside.  Brown half the beef in reserved drippings.  Remove meat and set aside.  Add remaining meat, onion, garlic, cumin, and pepper mixture.  Cook till meat is brown.  Return all meat to pan.

1 12-ounce can beer
1 10 1/2-ounce can condensed beef broth
1 teaspoon dried oregano, crushed
   Hot cooked rice
   Hot cooked pinto beans

Stir in beer, beef broth, oregano, crumbled bacon, and 1/4 teaspoon pepper.  Bring to boiling.  Reduce heat and simmer, uncovered, for 1 to 1 1/4 hours or till meat is tender, stirring occasionally.  Serve with hot cooked rice and beans.  Makes 6 to 8 servings.

1 cup milk
5 egg yolks
1 cup flour
3 cups milk
1 cup sugar
2 tablespoons vanilla

Beat the 5 egg yolks.  Add to 1 cup of milk.  Mix 1 cup of flour and 1/4 cup of sugar.  Warm 3 cups of milk, 3/4 cup sugar and 2 tablespoons vanilla, add egg yolk mixture slowly and boil to thicken.  Before serving, whip the egg white to a peak, add 1/4 cup of sugar and fold the Natillas and sprinkle with cinnamon and nutmeg.

This popular dish is really more like a pudding than a cake.  Serve a scoop of it  freshly steamed as it loses its light, fluffy consistency when reheated in the oven.  The secret to making great corn cake is in the steaming.  You can try and bake the cake in a pan in the oven (inserted in a pan of water to create steam), or you can steam them on the stove in a steamer basket** as in the following recipe.

      corn husks (enough t line and cover a 3 qt. steamer basket in a double layer)
1/4 cup vegetable shortening (like Crisco)
1/2 cup unsalted butter, softened
   1 cup masa dough*
   1 cup cold water
   1 pound corn, fresh and cut off the cob (or frozen and thawed)
1/2 cup yellow corn meal
3/4 cup sugar
1/4 cup heavy cream
1/2 teaspoon baking powder
1/2 teaspoon salt

Soak corn husks in hot water for 30 minutes until pliable.  Drain.  Place vegetable shortening and butter in a mixing bowl and beat on medium speed until mixture becomes fluffy and creamy.  Add masa and mix on low speed for about 2 minutes.  Add water and mix well on medium speed.  In a large mixing bowl combine the corn meal, sugar, whipping cream, baking powder and salt.  Add the masa mixture and the ground corn and mix well.  To steam the corn cake, line the steamer basket with the softened corn husks.  Fill with corn cake batter.  Cover with more corn husks and a tea towel to absorb moisture.  Steam on the stove for about 2 1/2 hours.  Batter should not stick to husks when corn cake is done.  If it does, it needs to steam longer.  *Note on Masa:  You can buy prepared masa dough at most Mexican and specialty food markets.  Or you can readily purchase Masa Harina (made by Quaker Oats) which is dried corn that has been ground and treated.  It is the basic ingredient used in making tamale dough (also called masa).  **Note on steamers: You can also improvise a steamer by placing a rack on cans in a large stock pot or Dutch oven with a tight-fitting lid.

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Recipes 

*CHILL OUT*
Recipes from Better Homes and Gardens, June 2000 

     Ahh!  The ease of summer living.  Plop on your shades, settle into a lawn chair, and taste some cool pleasures.  Oh, and the best part?  There's no cooking involved.

SWEET ZINFANDEL GRANITA

For an alcohol-free version, combine 4 cups chilled white grape juice and 1/3 cup sugar.  Pour into a 2-quart square baking dish.  Cover and freeze at least 8 hours.  Remove from freezer for 15 minutes.  Use a metal spoon to scrape granita into bowls.

   1 cup water
1/2 cup sugar
   1 750 ml bottle white zinfandel wine (about 3 1/4 cups), chilled
   2 cups assorted fresh whole berries, sliced nectarines, and halved kumquats

1.  In a small mixing bowl stir together water and sugar until sugar dissolves.
2.  In a 2-quart square baking dish combine sugar mixture and wine.
3.  Cover and freeze about 6 hours or until firm, stirring once or twice.  Use a large metal spoon or ice-cream scoop to scrape mixture into small bowls.  To serve, place each bowl into a slightly larger bowl.  Surround small bowl with fresh fruit.  Makes about 8 ro 10 servings.

This sort-of sushi without the rice and seaweed uses zucchini ribbons to wrap up a crab-filled package of flavor.  Creating an assembly line with the ingredients lets you wrap and roll with ease.

   2 medium zucchini or yellow summer squash             1/8 teaspoon salt
1/2 cup cooked lump crab meat (cleaned)                   1/2 of a medium avocado, seeded 
   1 tablespoon mayonnaise or salad                                  and peeled
      dressing                                                                   2 tablespoons coarsely shredded 
   1 teaspoon wasabi paste                                                carrot
                                                                                   16 small fresh basil leaves

1.  Trim ends of zucchini.  Using a sharp vegetable peeler, slice zucchini lengthwise into wide, flat "ribbons."  Discard first and last slices, and the seedy portion in the middle.  (You will need 32 ribbons.)  Set ribbons aside. 
2.  Drain crab meat well in a colander, pressing with the back of a spoon to remove most of the liquid.  Pat dry with paper towels.  In a small bowl combine crab meat, mayonnaise, wasabi paste, and salt.
3.  Cut the avocado half into thin strips.
4.  On a clean work surface, place one zucchini ribbon on top of another.  For each roll-up, place 1 slightly rounded teaspoon of crab mixture at one end of a doubled zucchini ribbon.  Top with avocado strips, a few shreds of carrot, and a basil leaf.  Roll up; secure with toothpicks.  Serve at once or chill, covered, up to 30 minutes.  Makes 16 appetizer roll-ups.

Purchased roasted chicken saves time and keeps your kitchen cool.  Use it as the basis for a breezy chicken salad with a taste of the tropics.

   2 tablespoons lime juice                                   or salad dressing
   1 tablespoon chopped red onion                     2 cups coarsely chopped roasted
   2 teaspoons grated fresh ginger                        chicken breast
   1 small clove garlic, minced                           2 stalks celery, cut into thin strips (1 cup)
1/2 cup light mayonnaise dressing                  1/4 cup salted pumpkin seeds
      or salad dressing

1.  In a blender container combine lime juice, onion, ginger, garlic and mayonnaise dressing.  Cover and blend until smooth.
2.  In a medium bowl combine mayonnaise mixture with chicken, tossing to coat.  Cover and chill.
3.  Divide celery strips among four salad bowls.  Top with the chicken mixture.  Sprinkle chicken with the salted pumpkin seeds.  Makes 4 main-dish servings.

Here's a no-cook kabob with lots of crunch and bursts of flavor.  Follow the recipe or put out a batch of similar ingredients and let everyone make a skewer of favorites to nibble.

2 cups assorted vegetables, such                            gouda, or kasseri, cut into 1/2-inch chunks
   as baby carrots with tops;                                4 ounces summer sausage, cut into
   radishes; 1-inch red sweet                                   3/4-inch slices and quartered
   pepper squares, halved; or                               2 tablespoons refrigerated basil pesto
   small pattypan squash                                      1 tablespoon white wine vinegar
4 ounces firm cheese, such as                             1 cup lightly packed fresh
   peppercorn cheese, smoked                               spinach leaves

1.  Place vegetables, cheese, and summer sausage in a plastic bag set in a bowl.  For the marinade, stir together pesto sauce and vinegar.  Pour over vegetable mixture in plastic bag.  Close bag.  Marinate in the refrigerator for 1 to 24 hours.
2.  Remove vegetable mixture from refrigerator.  Alternately thread vegetables, cheese, summer sausage, and spinach (accordion-pleat style) onto eight 10-inch bamboo skewers.  Makes 4 main-dish servings.

In place of the fresh dill, you may substitute 1/2 teaspoon dried dill.

1/3 cup vinegar                                                such as serrano or Thai
   3 tablespoons water                                      chili pepper, seeded
   4 teaspoons sugar                                          and sliced (optional)*
   1 tablespoon snipped fresh dill weed           2 cups whole small or halved
   3 cloves garlic, minced                                   radishes, such as red,
1/4 teaspoon salt                                               icicle, Easter egg, and/or
   1 small fresh red chili pepper,                         French breakfast

Combine vinegar, water, sugar, dill, garlic, salt, and if desired, chili pepper.  Place radishes in a self-sealing plastic bag; pour vinegar mixture over vegetables, turning to coat.  Seal bag.  Chill 6 to 8 hours before serving, turning bag occasionally.  Makes 6 servings.  *Note:  Hot peppers contain oils that can burn eyes, lips, and sensitive skin, so wear plastic gloves while preparing them and be sure to wash your hands thoroughly afterward.

For a snazzier mushroom relish, use an assortment of different mushroom varieties, such as crimini, shiitake, and oyster.

   1 cup finely chopped button                                   and patted dry
      mushrooms                                                      1 pound packaged cooked beef
1/4 cup minced green onions                                     tri-tip roast, thinly sliced
   2 tablespoons white wine                                    4 red and/or yellow Roma,
      Worcestershire sauce                                          cherry, or teardrop tomatoes,
   1 tablespoon hazelnut oil, walnut oil,                        cut up
      or salad oil                                                     1/2 small red onion, thinly 
1/4 teaspoon freshly ground white                               sliced
      pepper                                                                 Snipped fresh rosemary
   3 cups beet greens or other                                      (optional)
      leafy greens, rinsed, drained,                            12 crisp breadsticks (optional)

1.  In a small mixing bowl stir together mushrooms, green onions, Worcestershire sauce, oil and pepper.  Cover and chill 2 to 24 hours, if desired.
2.  Arrange greens on individual chilled plates along with sliced beef, tomatoes, and onion.  Spoon the mushroom relish onto plates.  If desired, sprinkle tomatoes and onion with snipped fresh rosemary and serve with breadsticks.  makes 4 main-dish servings.

Cardamom should be sued at its freshest.  When cardamom develops a camphor-like aroma and flavor that means the spice is old and should be thrown away.

10 cardamom pods                                   1 tablespoon honey
  3 cups mango nectar (about two              2 teaspoons ground pistachio nuts
     11.5 to 12.5-ounce cans), chilled             Fresh mango and melon pieces
  2 8-ounce cartons plain yogurt                    (optional)

1.  Open cardamom pods by crushing with a blunt instrument, such as a knife handle.  Remove seeds; discard pods.  Use a mortar and pestle to crush seeds to make 1/8 to 1/4 teaspoon.
2.  In a blender container combine chilled nectar, yogurt, honey, and cardamom.  Cover and blend until smooth.  Pour mixture into glasses.  Sprinkle with ground pistachio nuts.  Garnish glass with fresh mango and melon pieces threaded on skewers, if desired.  Makes 5 servings.

Green kiwi works in this skewered appetizer, but go for the gold if you find it.  It's a newly introduced variety available in markets this summer. 

4 gold or green kiwifruit                                        1 tablespoon olive oil
4 ounces semisoft goat cheese                            1/4 teaspoon coarsely ground pepper
   (log form)                                                        1/8 teaspoon salt
   Fresh basil                                                          1 tablespoon toasted pistachio nuts or
2 tablespoons rice vinegar                                         walnuts,* chopped

1.  Peel and cut the kiwifruit into 1/-inch slices.  Cut the goat cheese into 1/4-inch slices.  On short metal skewers alternately thread slices of kiwifruit, goat cheese, and basil.
2.  In a screw-top jar combine vinegar, oil, pepper, and salt.  Cover; shake well.  Drizzle over skewers.  Sprinkle with toasted nuts.  Makes 4 servings.  *To toast nuts:  Place nuts in a small ungreased skillet.  Cook over medium-low heat, stirring or shaking skillet often for 7 to 10 minutes or until nuts are golden brown.  Watch carefully to avoid over browning.

Try this Italian classic with romaine lettuce and fun toppers, such as crumbled bacon or dry-roasted sunflower seeds.

1 recipe Dried Yellow Tomato                                 bread, torn into pieces
   Vinaigrette                                                         1 small sweet onion, very thinly
6 cups mixed salad greens                                        sliced and separated into rings
2 1-inch-thick slices crusty                                    1 cup yellow and/or red
    sourdough bread, cut into                                     pear-shaped tomatoes or
    irregular pieces                                                     cherry tomatoes
1 8-inch whole wheat pita bread                            2 ounces shaved dry Monterey Jack
   round, cut into 12 wedges                                      cheese or other hard grating
2 slices pumpernickel                                                cheese

1.  Prepare dried Yellow Tomato Vinaigrette*.  Transfer to storage container.  Cover and chill. 
2.  In a large salad bowl combine mixed greens, sourdough pieces, pita wedges, torn pumpernickel, sliced onion, and tomatoes.  Drizzle with the Dried Yellow Tomato Vinaigrette; toss gently to coat.  Top with cheese.  Makes 6 side-dish servings.
*Dried Yellow Tomato Vinaigrette:  Place 1/4 cup snipped dried yellow or red tomatoes (not oil-packed) in a small bowl.  Add 1 cup boiling water; cover and let stand 10 minutes.  Drain tomatoes, reserving 1/2 cup of the liquid.  In a blender container or food processor bowl combine tomatoes and their reserved liquid; 1/4 cup red wine vinegar; 1 tablespoon Dijon-style mustard; 2 teaspoons snipped thyme or 1/2 teaspoon dried thyme, crushed; 1/4 teaspoon salt; and 1/8 teaspoon coarsely ground pepper.  Cover and blend or process until nearly smooth.  Gradually add 1/3 cup olive oil, processing until combined and slightly thickened.

Sitting in your yard slurping one of these ice-cream quenchers makes a summer day just about perfect.  These old-fashioned favorites are bound to lure the neighbors.

  4 milk-chocolate curls*
1/4 cup chocolate-flavored syrup
   1 pint mint-chocolate chip ice cream
   2 cups carbonated water or cream soda, chilled

1.  Prepare milk chocolate curls.  Set aside.
2.  Pour 1 teaspoon of the chocolate syrup into the bottom of each of 4 tall glasses.  Add 1 scoop (1/4 cup) of mint-chocolate chip ice cream to each glass.  Add 2 more teaspoons of chocolate syrup to each glass.  Top with another scoop of mint-chocolate chip ice cream.
3.  Slowly pour 1/2 cup carbonated water or cream soda into each glass.  Place a chocolate curl over the rim of each glass.  Makes 4 servings.
*Chocolate Curls:  You will need a 7-ounce bar of milk chocolate at room temperature.  Cut off about one-eighth of the chocolate bar, forming a piece about 4 inches long and 1 inch wide.  Carefully draw a vegetable peeler across the broad, flat surface of the chocolate bar, making 4 wide chocolate curls.  Use a toothpick to transfer curls to the rim of each soda glass so the heat from your hand doesn't melt curls.

Need to save a little time?  Prepare the Veggie Confetti Spread the day before.  Cover tightly with plastic wrap, and refrigerate until needed.

      1 recipe Veggie Confetti Spread
    12 slices sesame sourdough bread
      2 tablespoons dairy sour cream
      6 to 8 ounces thinly sliced smoked salmon (lox-style)
1 1/2 cups lightly packed sorrel or spinach leaves
      1 medium cucumber, thinly bias-sliced

1.  Prepare Veggie Confetti Spread.
2.  Spread 4 slices of bread with some of the sour cream.  Arrange salmon on sour cream.  Add sorrel or spinach.  Spread 4 more bread slices with Veggie Confetti Spread.  Set on top of sorrel layer, spread-side up.  Arrange cucumber on top.
3.  Spread 4 more bread slices with remaining sour cream.  Stack on cucumber layer, sour cream-side down.  Secure each sandwich with toothpicks.  Cut into quarters.  Makes 4 sandwiches.
Veggie Confetti Spread:  In a small mixing bowl stir together one 3 ounce package cream cheese, softened; 1 small zucchini, seeded and very finely chopped (about 2/3 cup); 1 small carrot, very finely chopped (about 1/3 cup); 1 small red sweet pepper, seeded and very finely chopped (about 1/3 cup); and 2 tablespoons snipped fresh chives.  Cover and chill.

Slice a purchased cupcake in half and insert citrusy frozen yogurt between each half.

   1 pint frozen vanilla yogurt
1/4 cup frozen orange juice concentrate
   6 purchased frosted yellow cupcakes

1.  Line a 9-inch pie plate with foil; set aside.  Soften half of the frozen yogurt in a chilled bowl by pressing it against the sides of the bowl with a wooden spoon.  Spread the softened frozen yogurt in prepared pie plate.  Cover with plastic wrap and freeze about 1 hour or until firm.
2.  In a chilled bowl combine the remaining half of the frozen yogurt and the orange juice concentrate.  Stir with a wooden spoon until frozen yogurt is softened and mixture is smooth.  Remove plastic wrap from yogurt layer in pie plate.  Spread orange mixture over plain vanilla yogurt layer.  Cover with plastic wrap and freeze 2 hours or until yogurt layers are firm.
3.  Remove paper liners from cupcakes, if present; set aside.  slice cupcakes in half horizontally.  Remove plastic wrap from layered frozen yogurt.  Lift the layered frozen yogurt from plate using the foil.  With a 2- to 2 1/2-inch round scalloped cutter (depending on size of cupcakes), cut out 6 rounds from layered frozen yogurt.  (Return remaining frozen yogurt to freezer for another use.)
4.  Place a round of frozen yogurt between cupcake halves.  Return to reserved paper liners, if using.  Makes 6 servings.

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Tips from the Scullery 

  Here you will find household hints we hope you will find useful.  Although we can't guarantee the results from these hints we do hope you give them a try.

*THINGS YOUR MOTHER MAY OR MAY NOT HAVE TOLD YOU:

  1.  Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.

 2.  Use a meat baster to "squeeze" your pancake batter onto the hot griddle and you'll get perfectly shaped pancakes every time.

 3.  To keep potatoes from budding, place an apple in the bag with the potatoes.

 4.  To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.

 5.  Run your hands under cold water before pressing Rice Krispies treats in the pan and the marshmallow won't stick to your fingers.

 6.  To get the most juice out of fresh lemons and limes, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing.

 7.  To easily remove burnt on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stove-top.

 8.  Spray your Tupperware with nonstick cooking spray before pouring in tomato-based sauces and there won't be any stains.

 9.  When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead and there won't be any white mess on the outside of the cake.

10.  If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato and it will absorb the excess salt for an instant "fix me up."

11.  Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks or wrap in a plastic bag for the same effect.

12.  Brush some beaten egg white over pie crust before baking to yield a beautiful glossy finish.

TO BE CONTINUED...
*The following information is courtesy of Cait, Chatelaine and Head Chef.

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Festive Days

Fourth of July 

     Independence Day is the most important holiday in the United States.  It celebrates the adoption of the Declaration of Independence by the Second Continental Congress on July 4, 1776.  The day has always been the occasion for parades and patriotic speeches and for every variety of noisy celebration.  In face, the firing of cannons and fireworks caused so many injuries by the early 1900's, ordinance forbidding private pyrotechnics were passed in many cities.  Today, Fourth of July fireworks are largely handled by professionals.  Although this holiday commerates our birth as a nation it is also an opportunity to enjoy great food.  We hope you enjoy the following recipes and have a joyous and safe holiday!

A popular bar drink, creamy Alexanders always have a splash of brandy.

   2 ripe peaches or nectarines, peeled, pitted, and chopped; or 2 cups haled strawberries; or 1
      large mango, peeled, pitted, and chopped (2 cups)
1/4 cup brandy
   2 tablespoons orange schnapps
   1 cup vanilla ice cream
   6 to 10 ice cubes

In a blender container combine desired fruit, brandy, and schnapps.  Cover and blend till fruit is pureed.  Add ice cream to the fruit mixture in the blender container.  Cover and blend till smooth.  With blender running, add the ice cubes through the opening in the l