The Role of Work at the New England Literature Program

University of Michigan Historical Recipes

Item Set

Items

• Vegan Burritos
  Vegan Burritos 1 T. corn or vegetable oil 1/2 c. carrots, peeled and diced 1/2 c. celery, diced 1/2 c. onions, diced 1 clove garlic, minced 1/2 green pepper, thinly sliced 1/2 t. ground cumin 1/2 t. chili powder 1/2 t. ground white pepper 1/4 t. salt 6 oz. vegetarian burger crumbles 2 T. raisins 2 T. whole kernel corn (fresh or frozen) 2. T. fresh cilantro, chopped 4 (10") flour tortillas Preheat oven to 350 degrees; heat the oil in a large skillet and saute carrots for 1 minute. Ass the celery, onions and garlic, and saute until onions become translucent. Add green and red peppers, cumin, chili powder, pepper, salt, burger crumbles and saute only long enough to cook peppers al dente. Remove from heat and place all ingredients in a large mixing bowl. Add corn, raisins and cilantro and mix thoroughly. Place tortilla in a flat clean surface and place 1/4 of the filling in the center. Fold sides toward the center until they touch. Roll filled tortilla from front to back assuring that the final fold results with a seam on the bottom. Place in an oiled baking dish and bake about 30 minutes or until thoroughly heated. Remove burritos from oven and spoon 1/4 cup salsa over each burrito. Sprinkle with additional topped cilantro it desired; makes 4 burritos.
• Maple-Baked Ham with Raisin Sauce
  Maple-Baked Ham with Raisin Sauce 1 (5-7 lb.) cook-before-eating ham half 14-16 whole cloves 1 c. maple flavored syrup 1/2 tsp. ground ginger 1/4 tsp. ground nutmeg 1/4 tsp. ground allspice Raisin Sauce (recipe follows) Place Ham, fat side up, on a cutting board, score fat in a diamond design and stud with cloves. Place ham, fat side up, on rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Combine syrup, ginger, nutmeg and allspice, stir well and pour over ham. Bake uncovered at 325 degrees until meat thermometer registers 160 degrees (2-3 hours), baste ham every 20-30 minutes. If ham gets too brown, cover lightly with aluminum foil. Serve hot or cold with Raisin Sauce. Yeild: 10-14 servings. Raisin Sauce: 1 c. sugar 1/2 c. water 1/2 c. raisins 1/4 c. red currant jelly 3 T. red-wine vinegar 2 T. butter or margarine 1 T. Worcestershire sauce Pinch of ground mace Dash of hot sauce Salt & pepper to taste Combine sugar and water in a medium saucepan, bring to a boil. Boil 5 minutes, stirring often. Add remaining ingredients. Reduce heat, simmer until jelly dissolves, stirring occasionally. Yield: 1 1/2 cups sauce.
• Spinach Lasagna
  Spinach Lasagna 1/2 lb. lasagna noodles, cooked 4 c. tomato sauce 3/4 lb. frozen spinach, chopped & drained 1 lb. ricotta cheese or dry cottage cheese 1 lg. egg 1/4 lb. (1 c.) grated Parmesan cheese 1 tsp. salt 1/2 lb. cheddar cheese, grated 1/2 lb. mozzarella cheese, grated Pour half the sauce into a 9x12-inch pan. Top with noodles. Mix drained spinach with ricotta cheese (or cottage cheese), eggs and salt. Put the mixture on top of the noodles. Mix mozzarella and cheddar cheeses together and sprinkle half on the spinach mixtures. Top with remaining noodles and tomato sauce. Sprinkle the rest of the mixed cheddar and mozzarella cheese on top. Sprinkle Parmesan cheese on top. Place in preheated oven at 325 degrees. Bake for 1 hour. Remove foil last 15 minutes. Cover with aluminum foil, if needed, during the last 10 minutes. Serves 12.
• Hot Cheese Sandwiches
  Hot Cheese Sandwiches 1 small package nippy cheese 1 egg, unbeaten 1 tablespoon Worchestershire sauce Butter, equal to cheese Sliced bread Bacon slices, cut in half Blend together cheese, egg, Worcestershire sauce, and butter. Toast bread on 1 side and spread cheese mixture on untoasted side. Cover each with 1/2 slice bacon and up back in oven. When bacon is cooked, cheese is melted. Serve at once.
• Neopolitan Spaghetti
  Neopolitan Spaghetti 1 1/2 pounds spaghetti Onion to suit taste, chopped Garlic to suit 1 large green pepper 1 large red pepper or pimento 3 pounds chopped beef 2 cups catsup 2 cups canned tomatoes 2 cups chopped stuffed olives 2 cups grated cheese 1 pound mushrooms, sliced Lea and Perrins to taste Salt Cook spaghetti in boiling water and drain well. Saute sliced mushrooms. Saute onions, add meat, and cook until it loses its red color, Parboil green pepper 2 or 3 minutes. Mix all ingredients in double boilers and heat thoroughly. Add cheese last. Serves 20.
• Pierogi
  Pierogi 2 T. butter 1/3 c. chopped onion 1 1/2 c. sauerkraut, drained and minced salt and pepper to taste 3 eggs 1 (8-oz.) container of sour cream 3 c. all-purpose flour 1 T. baking powder 1/4 tsp. salt 1 T. baking powder 1. To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool. 2. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder, stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter. 4. Place a small spoonful of the sauerkraut filing into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling. 5. Bring a large pot of lightly salted water to a boil. Add pierogi and cook for 3 to 5 minutes or until pierogi float to the top. REmove with a slotted spoon. Note: To save time, you can make the filing the night before and remove it from fridge an hour before making the dough. To prepare for meal, fry pierogis lightly in butter and onions if desired, top with additional sour cream.
• Mama Said Knock You Out Panino
  Mama Said Knock You Out Panino (6-oz.) fresh portobello mushrooms, sliced 1 large red onion, sliced 1 sweet red pepper, sliced 1 (8-oz.) hummus 2 sticks carrots, shredded 2 loaves Focaccia bread, 9-in round 2 T. olive oil 1 head red leaf lettuce Wash and slice mushrooms, onion, and red pepper. Heat olive oil in a medium saucepan over medium high heat. Add portobello mushrooms, onions and red pepper slices. Reduce heat and saute, turning occasionally until tender (6-8 minutes). Cut the 2 loaves of focaccia bread in half lengthwise, then slice each half in two along the side to form four half-moon sandwiches. Warm the bread in preheated oven at 350 degrees for about 5 minutes. Remove from oven and top bottom slice of bread with mushrooms, onions, red pepper, shredded carrots, and 2-3 leaves of lettuce. Spread hummus on top slice of bread and place on bottom slice. Use remaining lettuce for an accompanying side salad. Note: Why the wacky name? This powerhouse of a sandwich packs quite a punch. It will genuinely leave you longing for the sofa. Feel free to experiment by adding different herbs, spices and ingredients. SOme may want to up the heat with hot peppers or tweak the flavor with a splattering of rosemary and thyme. Everyone will want to go a few rounds with this culinary heavy-weight.
• Vegetarian Gumbo
  Vegetarian Gumbo (Sindhi Curry) 4 T. gram flour (besan) 3 T. oil 1 tsp. cumin seeds 1 tsp. methi seeds 1 pinch asefotida (hing) 3 tsp. salt 1 tsp. turmeric 1 tsp. red chili powder 1 T. tamarind paste 1 T. ginger 3 green chilies, chopped Your choice of vegetables 10 curry leaves 1 T. fenugreek seeds Heat oil in a big, heavy bottom pot. ONce the oil is hot add the fenugreek and cumin seeds and asefotida. Once they start to splutted gradually add the gram flour and reduce flame. Stir the mixture till the gram flour is golden brown and you will also smell the aroma of the flour cooking. Add about 10 cups of water, as first it will look very watery but once it boils the gumbo will get texture and thickness. Increase the flame till it starts boiling. Add ginger, salt, turmeric, red chili powder and curry leaves. Reduce flame once it boils to medium and let it cook for 15-20 minutes. Add tamarind paste and let it cook. Add about 3 cups of vegetables and green chilies. Let it all cook till vegetables are cooked. Note: We generally eat this with plain rice. You can add any vegetables: potatoes, cauliflower, peas, carrots, or okra (try these before adding). Some of the traditional vegetables that are available in the freezer or canned in an India store are Lotus root, drumsticks and Indian beans (guavar)
• Madrid Pork Chops
  Madrid Pork Chops Servings: 6 6 pork chops, center-cut 1 Tbsp. salt 1 tsp. pepper 1 tsp. paprika 3/4 cup flour, all-purpose 1/4 cup salad oil 2 Tbsp. butter 1 cup onions, chopped finely 1 clove garlic, minced 3 cups tomatoes, canned, crushed 1/2 cup ham, smoked, chopped finely 1 bay leaf 1/3 cup white wine, dry 1 egg, hard-cooked, chopped coarsely 3 Tbs. parsley, chopped finely 12 olives, black, pitted, sliced Combine salt, pepper, paprika, and flour and dredge pork chops in this mixture. Heat oil in skillet and brown chops on each side. In another fry pan, saute the onions and garlic in butter for 5 minutes. Add the tomatoes, ham, wine, and bay leaf. Simmer for 10 minutes and pour over chops. Cover and simmer for 45 to 50 minutes or until tender. Adjust seasonings if desired. Spoon into serving dish and sprinkle with hard-cooked egg, parsley, and black olives.
• Snow Pudding
  Snow Pudding Soak for 5 minutes .... 2 envelopes gelatin in 1/2 cup cold water Dissolve gelatin in ..... 2 cups hot water Add .................................. 1 cup sugar 1/2 cup lemon juice Stir and set aside to thicken. Sperate 2 eggs setting aside the whites until gelatin has set. Beat egg whites. Beat gelatin with rotary beater until frothy. Fold in egg whites. Pour into molds and let set. Serve pudding topped with custard sauce: Scald in double boiler ... 1 cup milk Mix together ..................... 2 tbs. sugar 1/8 tsp. salt 2 egg yolks Add scalded milk to yolk mixture a little at a time. Return to double boiler and stir constantly until mixture coats back of spoon. Remove immediately from fire and add 1 tsp. vanilla. Cool.
• Ginger Ale Fruit Punch
  Ginger Ale Fruit Punch 1 1/2 quarts lemon juice 1 1/2 quarts orange juice 6 quarts water 4 pound sugar 1 quart pineapple juice 2 quarts ginger ale (add just before serving) Blend in punch bowl with block of ice. AMOUNT: 50 punch cups
• Cottage Cheese Tuna Salad
  Cottage Cheese Tuna Salad 1 pkg. lime gelatin 1 1/1 cups hot water 3 tbs. vinegar 1/2 tsp. salt 1 8oz. pakg. cottage cheese 1/2 cup thinly-sliced radishes 1/4 cup mayonnaise Dissolve gelatin in hot water. Stir in vinegar and salt. Chill until slightly thickened. Fol in remaining ingredients. Pour into 8" ring mold. Chill until firm. Unmold on greens. Garnish with more cottage cheese and radish roses. AMOUNT: 6 servings.
• Spaghetti Sauce
  Spaghetti Sauce Heat 1 1/2 cups olive oil to boiling point. Add 6 sliced garlic cloves and remove when brown. Add 1 cup sliced onions and heat until brown. Over low heat in large heavy sauce pan: Brown .......... 1 lb. ground pork sausage 2 lbs. hamburger Add .............. olive oil and onions 2 cans (16 oz.) tomatoes 2 cans tomato paste 1 cup water 2 tsp. salt 1 tsp. paprika Bring to boil over medium heat. Add .............. 2 chopped green peppers 2 cups chopped celery 1/2 lb. fresh chopped mushrooms 2 tsp. basil Simmer for 2 hours. AMOUNT: 16 Servings N.B. For change of flavor in subsequent meals, a can of minced clams may be added.
• Castillian Potatoes
  Castillian Potatoes Servings: 6 1/3 cup butter OR margarine 2 1/2 lbs. potatoes, peeled, slices 1 cup onions, sliced 2 cups chicken broth, canned OR fresh 1 tsp. turmeric, powdered 2 tsp. salt 1 tsp. white pepper 1 clove garlic, minced 1 medium green pepper, chopped 1 cup pimiento strips 1/2 cup almonds, toasted, sliced In a heavy skillet heat butter, stir in potatoes and onions, coating well with butter, and saute about 5 minutes. Add chicken broth, turmeric, salt, pepper, and garlic. Turn heat to low and simmer until tender, about 15 to 20 minutes. Stir in green pepper and pimientos and heat. Spoon into serving dish and sprinkle with toasted almonds.
• Curried Couscous Salad
  Curried Couscous Salad (10-oz.) box plus 1/3 cup dry couscous prepared with 2 1/2 cups liquid 1 bunch scallions, chopped 1 red bell pepper, chopped 1/2 cup raisins 1/2 cup golden raisins 1/2 cup canned chickpeas, drained 1/4 cup fresh lemon juice 1 1/2 tsp. curry powder 1/2 tsp. allspice 1/2 tsp. salt 1/2 tsp. papper 3/4 cup olive oil Prepare coucous, cool and fluff with fork. Combine scallions, bell pepper, raisins, and chickpeas in a large bowl. Stir in couscous. Whisk together lemon juice, curry powder, allspice, salt, and pepper. Gradually add olive oil, whisking until well blended. Stir dressing into couscous mixture. Cover and chill.
• New England Clam Chowder
  New England Clam Chowder Servings: 12 1 cup celery, diced 1 cup onion, chopped 1 cup potatoes, shredded 1 tsp. salt 6 cups water 4 cans clams ( 8 oz. ea.), with juice 10 cups milk 1 tsp. salt 1/2 tsp. pepper 1/2 cup butter 1/2 cup flour, all-purpose Cook celery, onion, and potatoes until tender in water to which 1 teaspoon of salt has been added. Add clams and juice, milk, salt, and pepper. Heat slowly to boiling point. Make a paste of melted butter and flour. Stir into hot chowder. Cook about 15 minutes or until chowder is smooth and slightly thickened.
• Blueberry Soup
  Blueberry Soup 3 1/2 cups bluebarries, fresh OR 20 oz. blueberries, frozen 1 cup sugar, granulated 1/4 tsp. salt 4 cups water 2 Tbsp. cornstarch 3 Tbsp. cold water 2 cups grape juice 1 tsp. lemon rind, grated 6 tsp. sour cream, dairy Combine blueberries, sugar, salt, and water and simmer for 15 minutes, until berries are tender. Combine cornstarch, cold water, and grape juice and stir into blueberry mixture, cooking until clear. Add lemon rind. Serve hot or cold with a teaspoon of sour cream.
• Poppy Seed Rolls
  Poppy Seed Rolls 3 to 3-1/2 c. all-purpose flour 1-1/2 T. sugar 1/2 t. salt 1 pkg. active dry yeast 1/2 c. dairy sour cream 1/4 c. water 1/2 c. butter or margarine 12 oz. can poppy filling 2 eggs, at room temperature In large bowl of electric mixer, combine 1 cup flour, sugar, salt and dry yeast. In a saucepan, combine sour cream, water and butter or margarine. Heat over low heat until liquids are ver warm (120 degrees to 130 degrees; butter or margarine need not melt entirely.) Gradually add to dry ingredients then beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping at bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto a lightly floured board; knead a few times to form a ball. COver and let stand 10 minutes. Divide dough in half; roll each half out into a 14x12 inch rectangle. Spread each with 1/2 can of filling. Roll each up from one side, jelly roll fashion. Seal edges. Place on greased baking sheet, sealed edges down. Cover and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Preheat over to 350 degrees; bake about 35 minutes or until lightly browned. Remove from baking sheet and cool on wire rack. When serving, sprinkle top of roll with confectioners' sugar, if desired. Note: It's not the holidays without mom's poppy seed roll. It was a special treat for breakfast on Christmas and Easter morning.
• Yogurt Potato Salad
  Yogurt Potato Salad 9 lbs. potatoes, A.P. 1 qt. cucumber, pared, seeded & diced 1 qt. hard-cooked eggs chopped 2 c. celery, sliced 1 1/2 c. green onion, chopped 1/2 c. parsley, minced 3/4 yogurt, plain 3/4 c. cider vinegar 3 T. sugar 3 T. salt 1 T. dry mustard 1 1/2 tsp. celery seed 3/4 tsp. pepper Method: Steam, cool, skin and dice potatoes, Toss potatoes with cucumber, egg, celery, green onion and parsley. Combin remaining ingredients for dressing: Plate with hearty sausages or other cured meats. Yield: 50 servings, about 1/2 cup each
• Lime Marmelade
  Lime Marmelade 4 limes 1/8 tsp. baking soda 1 3/4 oz. powder pectin 5 c. sugar Green food coloring (optional) Wash limes, cut in quarters lengthwise, and scrap out pulp and juice into large saucepan. Discard white membrane between sections. Simmer lime rinds with the soda and water to cover 20 minutes. Drain and cool. Scrape or cut all of the white part from rind. Cut peel lengthwise in very thin slices with sharp knife. Add peel, 3 cups water and the pectin to pulp and juice in saucepan. Over high heat, bring to hard boil, stirring occasionally. Add sugar all at once, bring to full rolling boil and boil hard, stirring, 1 minute. Remove from heat and add a little green food coloring, if desired. Let mixture set 7 minutes, skimming foam periodically. Pour into hot sterilized jars and seal. Makes 6 cups.
• Scotch Eggs with Cheese Sauce
  Scotch Eggs W/Cheese Sauce 10 hard-boiled eggs 1 1/2 lb. sausage 3/4 c. flour salt & pepper to taste 1 egg, beaten 1 T. milk 1 c. bread crumbs Wrap sausage meat around eggs. Add salt and pepper to flour. Roll sausage eggs in seasoned flour. Make an egg wash by combining beaten eggs and milk. Dip floured eggs in egg wash and roll in bread crumbs. Heat frying oil to 375 degrees. Deep-fry eggs until outside is crisp
• Savory Tomatoes
  Savory Tomatoes Bread Mayonnaise Onion (or onion juice) Tomatoes Grated cheese Worcestershire sauce Cut bread in rounds. Spread thickly with mayonnaise. Sprinkle finely chopped onion or onion juice. Place tomato on top of each piece of bread, first cutting off top of tomato and hollowing out a little. Cover each with 3 tablespoons grated cheese, sprinkle with Worcestershire sauce. Bake in hot oven until cheese is melted and begins to brown. Serve at once.
• Nippy Boiled Dressing
  Nippy Boiled Dressing 3 Tablespoons sugar 1 tablespoon flour 1/2 teaspoon salt 1/2 teaspoon mustard (dry) 1 egg 1 cup evaporated milk 1/2 cup vinegar 1/2 cup teaspoon Worcestershire sauce Mix dry ingredients. Add beaten egg and mix well. Add evaporated milk (not diluted), vinegar, and Worcestershire sauce. Cook over hot water, stirring constantly until thick. Chill. Whipped cream may be added to obtain a more delicate flavor.
• Challah
  Challah (makes four 1 pound loaves) 1 1/2 c. warm water 3 pkgs. active dry yeast 1 egg lightly beaten 4 egg yolks ( reserve the whites) 1/4/ c. plus 2 T. vegetable oil 1/3 c. plus 1 T. sugar 6 to 6 1/2 c. flour 1 T. salt poppy seeds, for topping researched egg whites beaten with 1 tsp. water, for egg wash In a mixing bowl, sprinkle the yeast over the warm water and stir gently to dissolve. Add sugar and the egg, egg yollks, oil, 5 C. flour, and salt. Mix by hand or start mixer with dough hook at slow speed to keep the flour from flying around. Mix until the dough comes away from the side of the bow or if you are working by hand, until the dough comes together and can be removed from the bowl for kneading. Continue mixing for 15 minutes (or knead 15 minutes if working by hand). If the mixer begins to strain, stop for a few minutes to let the dough rest and loosen and the motor to cool. Transfer the dough to an oiled bowl, turning to coat, and cover with clean cloth. Let rise until the dough has tripled in volume (1-2 hours in a Michigan summer, as many as 4 hours in a cold winter kitchen). After dough has risen, punch it down, cut into four equal chuncks and let them rest for 10 minutes. This will make the dough easier to work. Divide each dough chunk into 3, 4, or 6 pieces (depending on how complex a braid you want to make). Roll each piece between your hands and the table to make into a 12-14 inch rope. Braid the ropes into four loaves and place loaves on a baking tray. Let rise until doubled in size (1-2 hours). Preheat the over to 350 degrees. Brush the loaves with egg wash and sprinkle poppy seeds on top. Bake 25-35 minutes, until the breads are a dark, shiny brown and the bottom sounds hollow when you tap it. Note: I make this on Sundays and freeze it to use on Fridays. It is a very stiff dough, easiest to make in a heavy duty mixer, but it can be made by hand if you are patient.
• Spiral Bread With Herb Filling
  Spiral Bread with Herb Filling Servings: 2 loaves Herb Filling: 4 cups parsley, chopped finely 4 cups green onions, chopped finely 2 cloves garlic, minced 4 Tbsp. butter 4 eggs beaten, lightly 1 tsp. salt 1/2 tsp. white pepper dash Tabasco sauce Saute first 3 ingredients butter for 10 minutes. Cool. Mix in remaining ingredients. Set aside. Bread Dough: 1 cup scalded milk 2 Tbsp. sugar, granulated 2 1/2 tsp. salt 1/3 cup shortening, soft 3 eggs, beaten 1 cup lukewarm water 2 pkg. yeast 7 cups bread flour, sifted beaten egg melted butter Combines first 4 ingredients in a large bowl. In a cup, dissolve yeast in lukeare water and add to milk mixture. Stir in 4 cups of flour, beating well; then mix in remaining flour. Turn our onto floured surface and knead until smooth. Place in a greased bowl, grease surface of dough, cover, and let rise in warm place until double in bulk. Punch down and turn onto a floured surface. Let rest for 10 minutes. Cut dough in half and roll each into a rectangle, 8 by 10 inches and 1/4 inch thick. Brush with beaten egg. Spread with one-half of filling to within one inch of edges. Roll, jelly-roll fashion, and pinch edges to seal. Place in greased loaf pan, seam side down. Brush top with melted butter. Repeat for second half of dough. Cover with wax paper. Let rest in a warm place for 45 minutes. Bake at 375 degrees Fahrenheit for 50 to 60 minutes. Remove from pan. Cool.