Greenport Soup

4 cans (13 1/4 ounces each) chicken broth
1 package (10 ounces) frozen tiny peas.
1 head of leafy lettuce (butter lettuce)about 1/2 pound, shredded.
1/2 cup of chopped scallions
1/2 cup (packed) Italian flat-leaf parsley
4 tablespoons of unsalted butter
3 tablespoons all-purpose flour
1/4 cup dry sherry
1/2 cup sour cream
Salt and freshly ground pepper
Parmesan Croutons

1. In a large heavy saucepan, combine the chicken broth, peas, lettuce, scallions, and parsley. Reduce the heat to low and simmer for 15 minutes.
2. In a blender or food processor, puree the soup in batches until very smooth. Alternatively, an immersion blender can be used to puree the soup in saucepan.
3. In a large sauce pan, melt the butter over low heat. Add flour and cook stirring for 2 or 3 minutes without letting the roux color. Whisk in the pureed soup and the sherry. Bring to a simmer over moderate heat. Cook for 5 minutes to blend the flavors. Remove from the heat. (The recipe can be prepared to this point up to one day ahead.) Let cool, cover and refrigerate, reheat before proceeding)
4. Stir the sour cream into the hot soup. Season with salt and pepper to taste. Serve with Parmesan croutons.

Laura's Chili Dip

16 ounce can of chili (no beans)
4 1/2 ounce can of green chilies
8 ounce package of cream cheese (softened)
small can of sliced black olives
Green chili salsa (this is to thin the dip if it is too thick). 

Instructions:

Place the chili in a small sauce pan and heat just until the chili begins to bubble gently. Stir in the remaining ingredients. Thin with green chili salsa if too thick. 

Note: I usually don’t have to add the salsa.

Serve dip warm with tortilla chips.

Pie Crust Recipe

Pie Crust Recipe
(Adapted from Martha Stewart's Pies and Tarts)

Makes two 8-10 inch tarts or single-crust pies, one 8-10 inch double-crust pie, or twelve 2 1/2 to 3 inch tartlets.

2 1/2 cups all purpose flour (300 grams)
1 teaspoon salt
1 teaspoon sugar
1/2 cup cold unsalted butter cut into small pieces (114.6 grams)
1/2 cup cold shortening (Crisco) (95.5 grams)
1/4 to 1/2 cup ice water

Instructions:

Put flour, salt and sugar in the bowl of a food processor. All ingredients should be cold. Ad the pieces of butter and the shortening and process for approximately 10 seconds or just until the mixture resembles coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse meal).

Add ice water, drop by drop, through the feed tube of the processor while running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.

Turn the dough out onto a piece of plastic wrap and form into a disc or flat circle. (If making a double crust pie, I split the dough into two pieces and form each one into a disc and wrap in plastic wrap so that each piece can be rolled separately.) Wrap the dough in the plastic wrap and set in a refrigerator to chill for at least one hour.

Roll the dough to form two 9-10 inch circles and place one in the bottom of a buttered pie pan. Add filling and place the second rolled out piece of dough on the top. Seal....Crimp....Bake...and Enjoy!

Mrs "B's" Pasta Sauce

6-8 Fresh Italian Plum Tomatoes skin removed and copped fine
1 28oz can of whole peeled tomatoes
olive oil
chopped garlic
Fresh Basil
Salt
Pepper
Pepper Flakes

Buttermilk Pancake recipe

In a medium bowl mix together the following ingredients:
1 cup flour (120g)
1/2 tsp salt
1 Tablespoon sugar
1/2 tsp baking soda
2 tsp baking powder

Add:
1 egg
2 Tablespoons vegetable oil

Then Add:
1 1/4 cup of buttermilk (299 grams)

If you don't have buttermilk, add two tablespoons of vinegar to a 2 cup liquid measure and then add milk to the 1 1/4 mark on the measuring cup prior to adding to the recipe.

Pre-heat a skillet and add pan cake btter using a 14 cup measure

Lorraine Harvey's Cranberries

4 cups of cranberries
2 cups of sugar
1/4 teaspoon salt
14 teaspoon baking soda
1 cup water

Instructions:

Add all ingredients to a pot. Bring to a boil stir gently. Cover and simmer for 15 minutes. Turn heat off and let cranberries cool do not remove the lid during cooling.

Cranberries should maintain their shape and still be full berries.

PASTA WITH CREAMY TOMATO SAUCE

Another Recipe from Cooks Illustrated

Serves 4. Published May 1, 2008. From Cook's Illustrated.

This sauce is best served with short pasta, such as ziti, penne, or fusilli.

INGREDIENTS
3 tablespoons unsalted butter
1 ounce prosciutto , minced (about 2 tablespoons)
1 small onion , diced fine (about 3/4 cup)
1 bay leaf
Pinch red pepper flakes
Table salt
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons tomato paste
2 ounces oil-packed sun-dried tomatoes , drained, rinsed, patted dry, and chopped coarse (about 3 tablespoons)
1/4 cup plus 2 tablespoons dry white wine
2 cup plus 2 tablespoons crushed tomatoes (from one 28-ounce can)
1 pound pasta (see note)
1/2 cup heavy cream
Ground black pepper
1/4 cup chopped fresh basil leaves
Grated Parmesan cheese , for serving
INSTRUCTIONS
1. Melt butter in medium saucepan over medium heat. Add prosciutto, onion, bay leaf, pepper flakes, and 1/4 teaspoon salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8 to 12 minutes. Increase heat to medium-high, add garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Add 1/4 cup wine and cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes.

2. Add 2 cups crushed tomatoes and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened (spoon should leave trail when dragged through sauce), 25 to 30 minutes.

3. Meanwhile, bring 4 quarts water to boil. Add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.

4. Remove bay leaf from sauce and discard. Stir cream, remaining 2 tablespoons crushed tomatoes, and remaining 2 tablespoons wine into sauce; season to taste with salt and pepper. Add sauce to cooked pasta, adjusting consistency with up to 1/2 cup pasta cooking water. Stir in basil and serve immediately, passing Parmesan separately.