Cookbook Steve Kantor ’76 Tina Williams-Brandon, Norfolk Special Seafood Soup Gumbo Senior Administrative Assistant, VP of Enrollment
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Hiram College cookbook Steve Kantor ’76 Tina Williams-Brandon, Norfolk Special Seafood Soup Gumbo Senior Administrative Assistant, VP of Enrollment INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 2 1/2-3 lbs mixed white fish Put 2 1/2-3 pounds of mixed white fish, 1 lg. onion(peeled and 1/2 c. peanut oil or vegetable oil Heat the peanut oil in a large, Dutch oven or thick-bottomed pot, 1/2 c. all-purpose flour on medium high heat, for 1-2 minutes. Whisk in the flour and 1 lg onion (peeled and chopped) chopped), 1 leek (washed, trimmed, & cut into rings, and 2 1 green bell pepper, chopped lower the heat to medium. Stir constantly, making sure to scrape the 1 leek (cut into rings) sticks of celery (washed, trimmed, & chopped) in a saucepan 1 medium onion, chopped bottom of the pan as you stir. 2 sticks of celery (chopped) and cover with 3 pints of water. Bring to a boil & simmer until 3 celery stalks, chopped Let the roux cook until it is the color of peanut butter, then lower 3 Tbsp. tomatoe puree the fish is cooked. 4 garlic cloves, minced the heat to medium low. Cooking and stir (careful, you want 1 Tbsp. Cajun seasoning the flour to cook, not burn!) until the roux is the color of an old 6 oz. white wine Lift out the fish & “coarsely” flake it, removing any skin & 1 qt. shellfish or chicken stock, penny, about 20-30 min. 2 oz. butter bones. Return skin & bones to the saucepan with the veggies. plus 1 c. water Stir in the vegetables: Mix in the “holy trinity” of green pepper, 3 Tbsp. flour Continue to cook for a further 30 min., add water if necessary! 2 tsp. Worcestershire sauce onion and celery and increase the heat to medium-high. Cook, 1/4 pint whole milk 8-12 oz. smoked andouille stirring often, for 5 min. Strain and pour the liquid into a clean saucepan. Stir in 3 Tbsp. sausage, cut 1/4-in. thick rounds Add the garlic and cook 2 min. Stir in the Cajun seasoning. grated lemon rind 2 lbs. shrimp, peeled and deveined Slowly add stock, simmer: In a separate pot, heat the stock and 1 tsp. chopped fennel leaves of tomato purée and 6 oz. of white wine. s & p to taste water until steamy. Slowly add the steamy stock and water to the 2 Tbsp. chopped fresh parsley Melt 2 oz. of butter in a saucepan & stir in 3 Tbsp. of flour. 3-5 green onions, white and green bell pepper onion roux mixture, stirring constantly. s & p parts, chopped Bring the gumbo to a simmer and add the Worcestershire sauce and Gradually add 1/4 pint of whole milk, stirring until smooth. Filé powder (optional) salt to taste. Simmer gently for 30 min. serves 6-8 If you find that the roux has broken a bit and oil is pooling on the Add to the fish liquid and cook and stir for 4-5 min. Add the surface of the gumbo, whisk in about another 1/2 to 1 cup of water. This will often “fix” it. flaked fish, a little grated lemon rind, 1 tsp. of chopped fennel Stir in the andouille sausage and cook for 5 min. leaves, 2 Tbsp. of chopped fresh parsley, & season with salt and Add the shrimp, return to a simmer and cook 5 min., until the pepper to taste. Bring to a boil, stirring lightly. Serve at once, shrimp has just cooked through. Add s & p to taste. garnishing with a little extra chopped herbs. Serve with white rice, garnished with green onions. To eat, sprinkle with filé powder and hot sauce. Barb’s “Healthy” Lasagna Barb Bragiel ’91 Uncle Stevie’s Spicy Salad Dressing Steve Kantor ’76 INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 2 lbs of ground turkey Cook the ground turkey in a large pot over medium-high heat until 2 fresh green chilli Whisk in a small bowl for two minutes or more the follow- 1 red pepper, chopped lightly browned. Drain off excess grease/liquid. Stir in mushrooms, 3 cloves of garlic ing ingredients: 1 pint of mushrooms, sliced pepper and garlic. Cook for about 5 min. Add tomato paste and 1 1/2 Tbsp. brown sugar 3 cloves of garlic, minced stewed tomatoes and bring to a simmer. Reduce heat to medi- 2 fresh green chilli (deseeded & finely chopped), 3 crushed 1, 6 oz can of tomato paste um-low and simmer for 15 min. Season to taste with s & p. Stir in chilli powder 2, 15 oz cans of stewed tomatoes basil and oregano and simmer for 5 min. Remove from heat. 1/4 tsp. curry powder garlic cloves, (no salt added) 5 Tbsp. evoo 1 1/2 Tbsp. of raw brown sugar, a pinch of chilli powder, a 2, 8 oz packages of neufchatel While sauce is simmering, stir together the cream cheese and spin- 3 Tbsp. lemon juice cream cheese ach until blended smoothly. Leave the spinach soggy; the water will 1/4 tsp. of curry powder, 5 Tbsp. of extra virgin olive oil, 3 help thin out the cream cheese to a sour cream-like consistency. 1 Tbsp. fresh coriander Tbsp. of lemon juice, 1 Tbsp. of freshly chopped coriander, 1 lb of frozen chopped spinach, 1 Tbsp. fresh parsley thawed Preheat oven to 400 degrees F. (200 degrees C). 1 Tbsp. of freshly chopped parsley, and salt & pepper to 9-12 “oven ready” lasagna noodles s & p taste. 2 balls of fresh mozzarella, sliced Get out a 9” x 13” baking dish. Spoon in a little of the turkey/ 1 pkg. of shredded mozzarella and tomato sauce around the bottom to rest the first layer of noodles provolone, or Italian cheese blend on. (Keeps them from sticking). Place 3 noodles on the bottom of Ground pepper and sea salt to taste the dish and spread with 1/3 of the spinach mixture. Then, spread 1/2 c of chopped fresh basil 1/3 of the turkey/tomato sauce over this; then layer with a combo 1/4 c of chopped fresh oregano of sliced mozzarella and fresh mozzarella. Repeat layers two more times, finishing with cheese on top. Cover with aluminum foil and bake for 40 min. Remove foil and continue baking until the top is bubbly, about 15 min. Grandpa Jack’s Cookies Ari Ross, Director of Sports Information Hungarian Fisherman’s Soup Steve Kantor ’76 INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 3 c. flour, sifted This recipe is shared in loving memory of my Grandpa, Jack 4-4 1/2 carp (or catfish, perch, Trim and fillet thoroughly 4-4.5 lbs. of carp (your choice to leave 2 eggs or egg replacer Ross (z”l) who made the world’s best cookie press cookies! pike or sturgeon) the skin on or not). Although 100% carp is traditional, it is 1 tsp. vanilla Feel free to share the recipe, but as a tribute to my grandpa, 1 1/2 c. diced onions often made with catfish, perch, pike, and/or sturgeon .... even a 1 c. sugar please do not change the recipe’s name. 2 c. diced green peppers mixture of 2-3. ¼ tsp. salt 3 diced med. tomatoes 1 stick butter/margarine Cream the butter, Crisco and sugar. Add the vanilla, then the 1/2 c. diced onion Cut the fillets into what my relatives called two finger-thick slices. ½ c. Crisco or Coconut Oil eggs. Beat well. Sift the flour and salt, then gradually add 1 Tbsp. hungarian paprika Place them in a bowl mixed with 1 1/2 c. of heavily salted diced to the creamed ingredients. Using a cookie press, form the s & p onions and refrigerate for at least 8-12 hours. cookies in any shape desired and place on a cookie sheet. Bake at 350 F. for 12 to 15 min., until a light golden brown. Cool. serves 5-8 When ready to make it, create a base for the soup with 2 c. Use cookies as is or frost with any flavor icing made from sifted of diced green peppers, 3 diced medium tomatoes, a 1/2 c. of powdered sugar and orange juice. diced onions, a Tbsp. of Hungarian Paprika, a 1/2 tsp. of black pepper, and 5 c. of water and bring to a boil. Let it boil for about 15-18 min. Afterwards, strain it.... the soup will be tastier if you can purée the vegetables, strained them, & added to the soup mix. Bring back to a boil then add two tsp. of Hungarian papri- ka. Then add the refrigerated fish & onion mix to the soup & boil for an additional 12–15 min. Serve immediately! Stiw Eidion Cymreig (Welsh Beef Stew) Steve Kantor ’76 “Buddy Boy’s” Special Dip Steve Kantor ’76 INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 2 oz. butter Melt 2 oz. of butter in a large saucepan & fry 1 1/2-2 lbs of 10 oz. chickpeas Soak 10 ounces of chick peas overnight. 1 1/2-2 lbs stewing steak stewing steak cubes and 10 oz. of bacon lightly, then sprinkle 3 lemons 10 oz. bacon over 2 Tbsp. of flour for a further 2-3 minutes frying. Add 2 3 cloves of garlic Drain the chickpeas, then put them into a saucepan and 2 Tbsp. flour pints of water, bring to a boil, then cover and simmer for 45 5 tsp. evoo cover with water. Bring to a boil, reduce the heat and cook 2 onions min. Allow to cool slightly and skim.