Lasagna
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Lasagna
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Ingredients
Servings:
Instructions
  1. Saute onion, garlic and meat in pan, stirring frequently until browned. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half of parsley; mix well.
  2. Add tomatoes, tomato paste, and ½ cup water mashing tomatoes with wooden spoon. Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick 1 ½ hours. In a kettle bring 3 quarts of water and l tablespoon salt to boiling. Add lasagna, 2 or 3 at a time. Return to boiling, boil uncovered and stirring occasionally about 10 minutes. Drain in colander. Preheat oven to 3750. In a medium bowl, combine ricotta, egg, remaining parsley, and salt; mix well. In bottom of 13 x 9 x 2 inch baking dish, spoon 1 ½ cups sauce. Layer with 6 lasagna, lengthwise and overlapping, to cover. Spread with half of the ricotta mixture, top with third of mozzarella. Spoon I ½ sauce over cheese; sprinkle with ¼ Parmesan. Repeat layering, starting with 6 lasagna and ending with 1 1/2 cups sauce sprinkled with parmesan. Spread with remaining sauce; top with rest of mozzarella and parmesan. Cover with foil, tucking around edge. Bake 25 minutes· remove foil· bake uncovered 25 minutes longer, or until bubbly. Cool 15 minutes before serving.
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Arugula Orange Salad
Arugula Orange Salad
Fr Umberg’s Orange Glazed Arugula Salad
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Arugula Orange Salad
Fr Umberg’s Orange Glazed Arugula Salad
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Ingredients
Servings:
Instructions
  1. In a small skillet pour the olive oil and heat up till hot then add your orange zest
  2. Spread the zest around the skillet let boil for a few seconds and turn off heat add sugar, salt, and Balsamic Vinegar. Let it cool to room temperature then add the pecans and craisins. Put the Arugula in a bowl add dressing mix well and serve or refrigerate for 30 min.
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Red Cabbage

This recipe uses a 2 lb head of red cabbage. Large cabbages are about 4 lbs so for a crowd, you can double this recipe.

Red Cabbage
Father Andrew’s Red Cabbage
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Red Cabbage
Father Andrew’s Red Cabbage
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Ingredients
Servings:
Instructions
  1. Sauté chopped onions in Butter and olive oil.
  2. Then add shredded cabbage stir with the sauté onions. Add vinegar, water, salt, pepper, and cloves. Mix in chopped apples. Cover and Simmer half an hour. After simmering whisk in jelly/preserves. Finally, Put in Serving Dish serve with Sauerbraten over noodles.
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Sauerbraten

Sauerbraten needs to brine for a few days to prepare before cooking. Keep in mind that if you prefer more your gravy to be sourer, reduce the water/wine and increase the vinegar or add lemon juice.

Sauerbraten
Father Andrew’s Sauerbraten
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Sauerbraten
Father Andrew’s Sauerbraten
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Ingredients
Marinade
Noodles
Servings:
Instructions
Sauerbraten
  1. Add vinegar, wine, water, cloves, onions, and salt into a saucepan. Bring to a boil then simmer for 10 min. Add pickling spice and simmer another 10 min. Cool to room temperature.
  2. Place beef rump roast in a large pot. Cover with brine and refrigerate for 2 to 3 days. Important to turn meat daily.
  3. When you are ready to roast the meat, preheat the oven to 360-375 degrees. Remove meat from brine and pat dry with paper towels, reserving the brining liquid.
  4. Roast the beef until tender, about 50 to 60 min. Remove beef to a platter and slice.
  5. While the meat is roasting, boil water for noodles and cook according to package directions. (If using pasta, cook beyond al dente). Drain and put in a large serving bowl.
Gravy
  1. Strain solids from remaining liquid and continue cooking over medium heat. Add crushed gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef & noodles.
    Sauerbraten with Noodles
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Sauerbraten
Sauerbraten
Braised Brussel Sprouts
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Sauerbraten
Braised Brussel Sprouts
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Ingredients
Servings:
Instructions
  1. In a large frying pan melt the butter and add oil and heat on low add the Brussel sprouts to the melted butter and oil and coat the sprouts. Add instant onion add Cayenne pepper to the mixture and simmer for 10 minutes then add ¼ cup of water then they will get a little brown and crunchy add salt and then Hoisin Sauce coat the Brussel Sprouts and cook for 1 minute on low.
  2. Serve with Sauerbraten and noodles.
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Teriyaki Chicken
Teriyaki Chicken
Teriyaki Chicken
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Serve with Asian Salad and Brown Rice 375 Calories per serving
Servings
4 servings
Servings
4 servings
Teriyaki Chicken
Teriyaki Chicken
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Serve with Asian Salad and Brown Rice 375 Calories per serving
Servings
4 servings
Servings
4 servings
Ingredients
Chicken
Teriyaki Sauce/Marinade
Servings: servings
Instructions
Chicken
  1. Place chicken into a ziplock bag and pour marinade over it. Seal and distribute marinade until all chicken is coated. Marinade at least 30 min.
  2. Next, add olive oil to pan on medium high heat. Heat oil until hot but not smoking. Pat chicken dry with a paper towel and place in hot pan. Cook chicken until 160 degrees and remove from heat. Cover and rest chicken until it reaches 165 degrees. When ready to serve, drizzle with remaining Teriakyi sauce and serve with brown rice or Quinoa.
Teriyaki Marinade/Sauce
  1. Combine all ingredients (except cornstarch) in a blender and pulse until combined. Use 1/2 cup for the marinade. Pour remaining blended ingredients into a small saucepan and bring to a boil. Once the sauce begins to boil, immediately reduce to simmer. Mix cornstarch and water and add to sauce, stirring constantly until it thickens (about one minute).
Recipe Notes

375 Calories per serving

Serve with Brown Rice, cooked according to directions.

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Green Gazpacho soup
Green Gazpacho soup
Green Gazpacho Soup with Shrimp
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Green Gazpacho soup
Green Gazpacho Soup with Shrimp
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Ingredients
Servings:
Instructions
  1. Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stir­ring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.
  2. Heat 1 teaspoon oil in a large non­stick skillet over medium-high. Add shrimp to pan; cook about 2-3 minutes per side. Place 1¾ cups cucumber mixture in each of 4 bowls; top evenly with shrimp. Add Parsley leaf to decorate.
Recipe Notes
Nutritional Values:

Calories 352
Fat 18g (sat 3g, unset 13g)
Protein 21g
Carb 26g
Sugars 13g (added sugars 1g)
Sodium 51g
Potassium 2g

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Asian Cabbage Salad
Asian Cabbage Salad
Asian Cabbage & Sprout Salad with Soy Ginger Dressing
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Asian Cabbage Salad
Asian Cabbage & Sprout Salad with Soy Ginger Dressing
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Ingredients
Salad Ingredients
Asian Dressing Ingredients
Topping (Optional)
Servings:
Instructions
  1. Combine all salad ingredients in a bowl and mix.
  2. Combine all dressing ingredients in a blender and blend. Pour dressing over salad mix, toss and sprinkle sesame seeds over top. Serve on colorful dishes.
  3. This salad and dressing will taste delicious for several days.
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Bean Salad with Corn
Bean Salad with Corn
Black Bean & Corn Salad with Southwestern Lime Dressing
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Servings
10 servings
Servings
10 servings
Bean Salad with Corn
Black Bean & Corn Salad with Southwestern Lime Dressing
Print Recipe
Servings
10 servings
Servings
10 servings
Ingredients
Salad
Southwestern Lime Dressing
Servings: servings
Instructions
Salad Directions:
  1. Rinse corn and black beans in a colander.
  2. Mix all salad ingredients in large salad bowl.
  3. Pour dressing over salad and toss
  4. Serve on Salad Plates
Salad dressing Directions:
  1. Blend dressing ingredients in a blender until smooth. Store in refrigerator (will keep for several days)
Recipe Notes

1/2 cup serving size

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Scottish Cranachan Dessert

This is a great dessert but you need to start it the day before you plan on serving it because the oats need to soak overnight in the Scotch.  This is the traditional version where you soak the oats in Scotch such as Glenfiddich, which is what I used.

Scottish Cranachan Dessert
Cranachan Scottish Dessert
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Servings
4 servings
Servings
4 servings
Scottish Cranachan Dessert
Cranachan Scottish Dessert
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
Overnight Oats
  1. The night before you want to make the dessert, toast 1/3 cup (2 oz) of the oats in a cast iron or very heavy pan until very lightly browned- this won’t take long, so keep a close eye, as you don’t want burnt oats. Next, put these oats in a bowl and cover with 1/3 cup (3 oz) of whiskey. Cover and let stand overnight to soak.
Oats and Berries
  1. When you are ready to make the Cranachan, toast the second batch (1/4 cup) of oats, exactly the same as you did the first ones. Remove from heat and set aside to cool.
  2. Now, choose a few choice raspberries to decorate the tops and set them aside.
  3. Crush the rest of the raspberries in a bowl, with a spatula or fork, (just a bit, we’re not making jam) 🙂
  4. This is the part that is different: sprinkle the raspberries with 2 teaspoons of sugar, 1 tablespoon of honey and 1 tablespoon of whisky. Mix well and set aside.
  5. Whip the cream until it starts to thicken, then add the other 2 tablespoons of honey, and 2 tablespoons of the whiskey. Continue to whip until stiff peaks form. Next, gently fold in the whiskey-soaked oats.
Assembly
  1. At this point, we are ready to assemble the dessert. I would recommend doing this relatively close to serving time as the dessert will taste better fresh (if possible, don’t make it in the morning to serve for dinner).
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