LLPA Recipes

• 1 ½ c. flour
• 2 eggs, slightly beaten
• ½ c. sugar
• ½ c. milk
• 2 tsp. Baking powder
• 1 c. dried cranberries, chopped
• 1 tsp. Coriander
• 1 Tbs. sugar
• ½ tsp. Salt
• 2 tsp. Grated orange peel
• ¼ c. margarine or butter, melted
• 1 c. cooked wild rice

Grease muffin pan or line with baking cups.

Combine flour, ½ c. sugar, baking powder, coriander and salt in large bowl. In small bowl whisk butter, eggs and mil. Stir liquids into dry ingredients just until combined. Fold in cranberries and wild rice. Spoon into muffin tins. Bake until muffins test done with toothpick. Let stand on rack for 5 minutes before removing from pan.

Bake 400 for 20-22 minutes

• 1 small onion, chopped
• 1 Tbs. Tamari
• 1 ½ oz. Cooked wild rice
• Handful fresh parsley
• 3 Tbs. Toasted slivered almonds
• 13 oz. Cooked brown rice
• 1 Tbs. Sunflower oil

Sauté onion in oil. Stir in rice and tamari until hot. Add almonds and parsley.
You can vary proportions of wild to brown rice if desired)

• 3 – 4 cups fresh raspberries
• Sugar
• 2 – 3 Tbs. Kirsch

Press washed berries through a fine sieve. Sweeten puree to taste and beat with whisk or whip with electric blender until all sugar dissolves. Beat in the kirsch. Serve on ice cream or pudding.

• 1 c. uncooked wild rice
• 3 – 4 cups water or broth

Wash rice in cold water and drain. Place water and rice in heavy saucepan. Bring to boil; reduce heat; simmer 40-50 minutes until most grains have split slightly. Drain excess liquid. Fluff with fork.

• 2 c. cooked wild rice
• 1 tsp. Garlic salt
• 3 – 4 Tbs. Chopped basil
• 2 Tbs. Olive oil
• 3 – 4 green onions, chopped Lettuce leaves and quartered tomato for serving
• 3 medium tomatoes, chopped

Combine all ingredients and toss to mix then set aside at room temperate for 20 minutes before serving.

• 10 oz. Shortcrust pastry
• 1 lb. Blackberries, rinsed and well drained
• 4 oz. Soft brown sugar
• ½ tsp. Ground cinnamon or nutmeg
• a “walnut” of butter
• 1 Tbs. Sherry

Preheat oven to 400. Roll out pastry and use half to line a 10” pie place Layer blackberries and sugar/spice mixture over pastry. Dot with butter. Cover with remaining pastry, trimming edges and sealing well. Make small “steam hole” in center. Brush top crust with milk or beaten eggs to glaze. Cook for 30-35 minutes until pastry is golden. Serve hot with cream.

• 1 c skim ricotta cheese
• 2 c. fresh unsweetened berries
• 2 c. lowfat vanilla yogurt
• ¼ c. nonfat whipped topping (optional)
• ½ angel food cake cut in 1” cubes

Mix ricotta and yogurt in blender until smooth. Place half the cake cubes in bottom of glass bowl. Tope with 1 cup berries and half yogurt/ricotta cheese mixture. Top with remaining cake cubes, ¾ cup berries, remaining ricotta mixture. Top with ¼ c. berries and optional whipped topping.

Small whole fish are best for outdoor grilling, but if grilling a 2 ½ - 3 pound fish, place it in well-oiled foil on bed of finely sliced vegetables such as onions and celery. Season fish with salt and pepper. Close foil tightly and place on grill. Fish will take 40 minutes. For last few minutes open foil and throw pine twigs on fire for a smokey flavor.

• 4 small (1 ½ lb) freshwater bass
• 4 large shallots, finely chopped
• 7 Tbs. Olive oil
• 6 ripe tomatoes, peeled, seeded & chopped
• 1 Tbs. Lemon juice
• 4 anchovies, chopped finely
• 1 c. fresh basil leaves
• 1 Tb. Capers
• 3 garlic cloves
• 2 Tbs. parsley

Brush fish with olive oil; sprinkle with lemon juice, salt and pepper. Grill 4” away from coals for 5 minutes per side. Do not char. Remove to platter.

Sauce: Puree basil leaves, garlic and 4 Tbs. Olive oil in blender. In large skillet sauté shallots in remaining olive oil. Cook until transparent. Add tomatoes. Cook until thick and juices have evaporated. Add basil puree, anchovies, capers and parsley and just heat through. Correct seasonings. Pour sauce around the fish and decorate with garnishes.

• 4 c. chopped, washed dandelion

• 3 hard-boiled eggs, sliced or chopped
• 1 ½ Tbs. Flour
• 3 slices bacon
• 1 tsp. Salt
• 1 egg
• ¼ c. vinegar
• 2 c. milk

Wash and chop dandelions. Cut bacon in pieces and fry. Remove from drippings To make dressing, mix dry ingredients, add egg, vinegar and milk. Stir to blend.

Cook in bacon grease until thick. Cool slightly. Pour over dandelion and mix. Garnish with sliced egg and bacon.

• 2 bunches fresh watercress or young dandelion leaves, washed and trimmed
• 4 – 6 slices bacon
• 2 Tbs. White vinegar
• 2 Eggs 2 Tbs. sugar
• 1 tsp. Dijon mustard Salt
• 3 Tbs. Lemon juice Pepper, freshly ground

Place well washed watercress in colander. Chill until serving time. Sauté bacon in skillet. When crisp, remove and drain. Crumble when cool. In heavy-bottom 1 quart sauce pan, combine eggs, Dijon mustard, lemon juice, vinegar and sugar. Whisk mixture until well-blended.

Place saucepan over high heat and cook dressing, stirring vigorously until thick and smooth. Do NOT let it boil. Immediately plunge saucepan into cold water to halt cooking. Spoon warm dressing over greens and fold it in. Serve immediately.

Dandelions – older leaves and buds should be boiled before eating. Flowers make tasty fritters when dipped in batter and fried.

• 3 quarts boiling water
• ¼ c. chives, finely chopped
• 2/3 c. rice 1-3 Tbs cream
• 1 large cucumber, peeled, seeded & chopped coarsely
• 1 stock butter
• ¼ tsp. Salt 6 Tbs. Dry bread crumbs
• 2 hard cooked eggs, chopped coarsely
• 3 – 3 1/2. lb. Pike, cleaned, scaled with backbone removed but head & tail left on
• 2 Tbs. Butter ½ c. boiling water
• 1/2 c. onions, finely chopped
• ¼ c. parsley, finely chopped

Cook rice uncovered in 3 qts. Boiling water for about 12 minutes – until slightly firm. Drain in colander and set aside to cool.

In small bowl toss chopped cucumber with ¼ tsp. Salt. Let sit for 15+ minutes then drain and pat dry.

In small saucepan, melt 2 Tbs. Butter and then cook he onions and cucumbers 6-8 minutes until soft, but not brown. Transfer to large mixing bowl and add copped eggs, cooked rice, parsley and chives. Season with white pepper and moisten mixture with 1 Tbs. Cream, adding more as needed. Mix together lightly.

Wash fish inside and out under cold running water. Dry thoroughly. Fill fish with cuke/rice stuffing and close opening with skewers and kitchen string.

Preheat over to 350 In baking dish, milt ¼ lb. Butter. Form foam subsides, place fish in dish, raise heat and cook fish for about 5 minutes until golden brown. Carefully flip fish and brow other side. Sprinkle top with bread crumbs then turn fish again to crumb other side. Pour ½ c. boiling water around the fish. Bake uncovered in middle of oven for 30-35 minute or until fish feels firm when pressed with finger. Serve fish directly from baking dish.

NOTE: Chopped, cooked spinach, squeezed dry, can replace the cuke for stuffing.