Big bowl
Soak 1C raisons in juice of 1 lemon for 10 mins.

Add:
1 T horseradish (or beet horseradish)
2 T honey dijon mustard
1 T caraway seeds (optional)
1 T cayenne pepper (optional)
1 C Hellman's mayonnaise ( or make your own
    Mayon Ajo and skip the garlic)

Grate into bowl:
2 carrots
1/2-3/4 cabbage
3-4 cloves of garlic grated fine

Mix up and let sit in the fridge for about 2 hours.

Variations
You can add all sorts of grated raw veggies like:
parsnip, beet, core of broccoli & cauliflower,
celeriac (put with lemon juice), fresh dill,
chop up green onions, chives, onions.

If you don't want mayonnaise, add olive oil &
vinegar(cider, balsamic, etc.)

My neighbours said this was the best they'd ever tasted!

Feb. Let a bag of red potatoes go leggy under the sink.
April 1st plant in cold frames and mulch with about
2 feet of hay.
June ready to harvest.

10-12 smallish potatoes
Lightly scrub, don't peel, rub with olive oil,
salt & pepper (the bigger ones cut in the half)
and put on the top rack of the BBQ (or bake them)
cool 'em, cut into bite size pieces.

Add to the following Ingredients:
1-2 C Hellmans mayo or home made garlic mayo
3 stalks of celery thinly diced
1-2 handfuls of fresh dill, parsley, chives chopped fine
a few sprigs of thyme
1 medium spanish onion chopped fine or 6 green scallions
1 T of horseradish
1 T of honey dijon
4 big cloves of garlic grated
four boiled eggs sliced thinly

Taste and add salt & pepper if needed.

4-6 Italian hot sausages, half cabbage, 4-5 apples
or pears, raisons, apple juice.
Big deep frying pan/pot that has a lid - this is
going in the oven eventually.

Lay sausages in pan and half cover with water.
Prick them with a fork - all sides.
Bring to a gentle boil and simmer.
Turn them over the fat will be oozing out.
Spoon off any scum skuz that forms on top.
You'll want the water to boil away and then
the sausages will brown in their fat.
When nice and brown add:
1T of honey dijon mustard and mix with
1-2 Cups of apple or orange juice
(depends on the size of sausage)
and with a wooden spoon scrape the goodness
from the bottom of the pan into the apple juice.

While this has been happening you have been prepping
the vegetables etc...

Thinly slice half a green cabbage (don't use purple
as it stains everything and it looks ghastly).
and spread over the sausages. Throw in a few handfuls of raisons or diced apricots.
Peel and slice apples and toss them in.
Put the lid on and pop it in the oven @ 350º for 1/2 hour or so...
Things will bubble away and the apples will seep into
the cabbage and sauce and the raisons will plumb up.

Variations: - improvise with different sausage
meats like chicken, turkey, lamb, churizo;
different fruits, dried fruits, nuts.

the one I cooked up at Paul's camp summer '06, might have been one of the best....after portaging over 5 beaver damns... food has a special taste.

one big monsterous pot with lid....2 deep metal pie plates..lotsa wood, water, wilderness ...Turkey - free range Mennonite from Fresh From the Farm... build a 4 corner rock platform in the fire pit so the pot will have room to shovel coals underneath and keep building fire around the pot....

put 1st plate facing down at the bottom of pot, 2nd plate facing up.... then place the stuffed, trussed turkey on top so it doesn't touch the sides, pope's facing up, add water up to the bottom of the 2nd plate, (we don't want the turkey sitting in the juices) so it does not dry out on the bottom, put on a lid

oh 3-4 hours later, with constant adding of water so the juices don't burn on the bottom you have the best turkey of all!

of course paul didn't' have an airtight lid, this one had a venting hole on the top, so I had to put 4 small pebbles over the hole, with a tin cup over that to trap the steam. just as well to let off a little steam.

It was the toastiest brown and very moist....couldn't make gravy from the juices on the bottom, as it was a bit grungy with stray ash.

STUFFING - need I go on? Break up caraway rye bread rolls and let dry.  In a pan - brown lots of butter, giblets, onions, raisons, sage, garlic, salt & pepper, celery if you have it, add bread to this. Rinse out the turkey cavity with lemon juice and stuff'er & truss'er!

COMPOTE (instead of cranberry sauce) -  brown shallots in olive oil, a little cayenne,  add apples/pears/raisons/orange juice,  it bubbles away until the fruit is soft and raisons puff up, You can also add some cinnamon or Grand Marnier, just before serving add a few handfuls of wild blueberries

Next day, the best turkey sandwiches...

Buzz up in the big Moulinex

1 or 2 , up to you - red hot peppers - dee vein & seed
4-5 big garlic cloves
1/4 cup extra-virgin olive oil
2 tsp sesame oil
2 small lemons juiced & seeded
1/4-1/2 cup almond or cashew butter

Add and Buzz up

1/2 C cooked chickpeas, (1 C dry - soak overnight, cook until soft - 30 mins, drain and rinse)
3 big sweet roasted red peppers on the BarBQ or oven - skin & seed
a little water if it is too thick
salt if you must
I don't cook with salt....I feel it hides the taste rather that bring it out...big debate about this.....there is so much bloody salt in everything we eat that is not prepared from scratch. Makes 4-5 cups..

When you are baking up some dish at 350º, put some vegetables on a flat pan to roast at the same time for about 1/2 to 3/4 hr. Scrub the veggies real clean but don't peel. Beets, carrots, parsnips, potatoes, sweet potatoes, squash ( cut in half and take out seeds), eggplant, whole heads of garlic with the tips cut ... Lightly coat them with olive oil and turn them once. No salt nor pepper! They don't need it! And then they are on hand for fritattas, pizzas, salads, soups, improvise!

2 medium size beets baked, peeled & diced
2 carrots grated
1/2 fennel diced
2 tomatoes diced
1/2 C walnuts
1 med spanish onion sliced thin
4 C mixed salad greens: mesclun, raddiccio, arugala, dandelion greens, beet tops...
1/2 C parsley & fennel greens chopped

Dressing: 1/3 C virgin olive oil, 1/3 C balsamic vinegar or raspberry vinegar. You can add garlic & mustard if you want, it's nice to have a break from it

Peel 1 medium sized raw beet & 2 apples
Grate into a bowl & mix
Add 1/2 C walnuts

variation: grate in 1 carrot, 1 clove garlic, 1/2 C raisons soaked in juice of 1 lemon or lime

That's it! and darn good for you too!

I learnt this recipe from Uta Senf when I was 12, at the lake in Nutimik, Manitoba.
You could also stuff a dill pickle in the middle

You need an oven-proof frying pan that has a lid
6-8 thin slices of steak or veal about 3"x6"
layer each piece with 3-4 slices of smoked bacon
then thin slices of spanish onion
roll it up tight and tie it with cotton string
then brown all sides
and pop it in 350º oven covered and bake until the juices of the onion & bacon drip in to the bottom (about 1/2 hr)
THEN
take it out and add 1/2 C sour cream or yogurt (but why bother) to the drippings and put over egg noodles (forget kraft dinner) with the sauce poured over it...
oh yes, untie the string before you serve

learned from Carmen in San Carle de la Rapita, Spain 1989. Carmen's method was to put the garlic, egg & salt in a container that the Braun Wand would loosely fit into. Buzz that, add 1 C of that wonderful Spanish olive oil, start the wand at the bottom and take it up to the top in one slow motion and out. It should be nice and thick.
or
Buzz up
4 cloves of garlic & one egg in the blender
Add pinch of salt
drizzle in 1 C of Spanish olive oil until it thickens

Ole!

4 med potatoes - cut into quarters, peel out eyes but leave as much peel as possible
boil until almost done, drain and set aside, cut up to small pieces

cast iron fry pan (10.5 in across) warm up to med heat
add 2 T olive oil
add 1/2 lb. pea meal bacon (or smoked bacon, panchetta)
fry until done, drain and set aside, chop up into small pieces
in fry pan add
cut up 2 small red onions - fry until wilted
then
10 japanese foot long beans - cut up 1-in
half red pepper, 1 cayenne pepper (without seeds) - cut up small
fry 2-3 mins.
add bacon fat if too dry
potatoes
cooked bacon
grate in 4 cloves of garlic
add salt & pepper to taste
stir and cook 2-3 mins on lowest heat
don't let garlic burn (or add them to the eggs)

beat up 6-8 eggs and pour into pan
sprinkle 1/2 C of romano cheese over top
let the bottom brown and then
put in 350º/375º degree oven until toasty brown on top

Variations
pinch of nutmeg
any onions will do: spanish, shallots, green, chives
eggs - add 1/4 C cream or soya milk
herbs: pick one - 2 T chopped fine and add with the egg mixture - basil, rosemary, thyme, summer savory, parsley, dill
steam swiss chard or spinage -1 C - squeeze out liquid
grate 1-2 C cheddar or bits and ends of cheeses mixed in with the eggs
forget potatoes and add other vegetables lightly cooked: carrots, sweet potatoes, fennel, green beans, sun-dried tomatoes, peppers etc.
more garlic
more hot peppers
make it Bodacious.

Get a big bowl..mine is a huge stainless steel about 2' across. It's easier to just put a table cloth over a monstrous bowl and you can make a big batch if you want to.
Use organic ingredients whenever possible.
The final dough can be frozen raw or baked, so making a big batch makes sense, so quadruple the recipe below and freeze.

There is no substitute for home made bread and live music!

The Sponge Everything starts from the sponge and can go in many directions.

Pour in 2 C of boiling water
Whisk in 1T honey and let cool to lukewarm.
Add 1 T yeast
When the yeast is proofing and has burst up to the surface
Whisk in 1 C hard white flour & 2 C Whole Wheat flour
Let sit until the yeast bubbles up...approx. 20 mins...
or cover and leave overnight in a cool place.

Wisk the sponge
Use a wooden spoon add 2-3 C of white flour
Knead in the bowl scraping up bits and pieces until the dough is tight.
Sprinkle olive oil over the dough, put a towel over it and let rise until doubled
Punch down and divide into 2
Knead into a loaf shape and put into greased pans
score the top with a very sharp knife in a diagonal pattern
cover and let rise until doubled
brush with beaten egg,sprinkle with sesame seeds if you want and bake at 350º until brown about 30 mins or more
Take out of the pan and put on a cooling rack,
when you tap the bottom of the loaf you will hear a hollow comforting sound (if not put it back in the oven)

This is your basic dough pizza, focaccio and bread recipe and I have omitted salt on purpose, if you feel you need it go ahead.

VARIATIONS

Raison Bread
Add 1-2 C raisons to the sponge and leave in the fridge overnight and the raisons will ferment a bit.
Add 4 eggs and beat into the mixture, 2 T of olive oil (1 t salt if you wish - I never do)
Keep adding flour 3-4 C until you can add no more
knead and let rise, punch it down and knead into 2-3 loaves or divide into 12 buns.
let them rise, brush with egg wash or butter and bake at 350º...

Pizza
Roll half or all of basic dough as thin as you want and place on an oiled flat pan.
Let rise, brush lightly with olive oil especially the edges and add your toppings.
Toppings
smoked salmon, gorgonzola, black olives
caramelized onions, black pepper, sea salt
light tomato sauce, mushrooms, mozzarella, hot pepper flakes
sun-dried tomatoes, feta cheeze,black olives
improvize!

Bake in oven at 400 or BarBQ approx. 20mins, watch closely.

This is my Mom's recipe. She'd make it at the lake in the outdoor screened in porch.

4 big chops salt and pepper to taste
brown both sides in oil with 1 big onion chopped fine.

Add: 2 cans of mushroom soup, scrape bottom of pan with a wooden spoon to get the goodies into the sauce
add 1 can of potatoes ( or parboiled left overs which is much better)
2 cans drained peas or 2 Cups of frozen peas
put the lid on and cook real slow. 1/2 hr.
stir occasionally.
add small amounts of water if too thick.


Variations you can also bake this in the oven

brown real mushrooms & onions in butter, push aside and brown pork chops

make a white sauce....in same pan ( lift out chops & mushrooms etc.)
brown 2T each of butter & flour and add 2C of milk and whisk while it thickens

add the chops 'n stuff back to the pan
small whole parboiled potatoes
garlic, pinch of sage
real fresh peas ( or frozen)
put the lid on and cook real slow.