Moore Family Cookbook

Our Favorite Recipes

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To Derek & Taylor, Over the years, I've spent many hours cooking. The kitchen is my favorite room because it gets toasty warm when the oven is on and because it's the place where we share delicious food and connect as a family. Some of my favorite memories are of us chopping, mixing and stirring to the beat of a song playing on the radio. Like the ants, we work faster with music. Although we've had many memorable times, I'm sure that none of us will ever forget our appetizer-to-dessert cooking contest. Dad's slowcooked lamb shanks were fabulous and Taylor's triple chocolate marshmallow dessert was deliciously decadent. Derek's Chicken Florentine was so tasty and easy to make that the recipe got added to our repertoire. Cooking has been such an important part of our lives that I had to make this cookbook. The recipes that I included in it are the ones that you liked the best. Most of them take 30 minutes or less to prepare and many of them include my favorite ingredients, lemon and garlic. We have been fortunate to have a prolific lemon tree in our backyard and I hope that you share this good fortune when you set-up your own homes. Lemons add an amazing tangy flavor to a recipe. As to garlic, I think that we must be part Italian because we all love it.

Now, here's some cooking advice for you. The most important thing to remember is that cooking takes practice. The more you cook, the better you get at it. So cook often and don't worry if it doesn't turn out quite right. I've had many flops and I still have them. When you're following a recipe, pay extra attention to the ingredients. If you get the ingredients right, the dish will usually taste good. Appearance is always secondary. Next, follow this

rule: Cut the salt in half and double the garlic. Salt makes food taste great but like the guy said in the cooking demonstration at the fair, it's "a stroke in a bottle". Finally, be adventurous. Tweak my recipes, try new ones and create your own. After all, this is only Volume 1 of our family cookbook. Love always to my beautiful children. You are, and forever will be, my world. Mom

Table of Contents Appetizers ................................................................................................. 5 Soups & Salads ......................................................................................... 9 Main Dishes ............................................................................................ 17 Side Dishes.............................................................................................. 24 Breads & Rolls ........................................................................................ 32 Desserts ................................................................................................... 37 Horse Treats ............................................................................................ 39

4

Appetizers

The Wedding, 1957

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Clam Dip Grandma Moe 8 oz. cream cheese, softened 1/2 medium onion, diced 1 Tablespoon Worcestershire sauce 1 can chopped clams Drain the claims and reserve half of the liquid. In a medium size bowl, use an electric mixer on low to combine cream cheese, Worcestshire sauce and continue adding liquid from the clams until mixture is creamy. Fold-in the onions and clams and serve with chips. This is a Juno family recipe from Grandma Moe. Growing up, it was a favorite snack.

Deviled Eggs Taylor Moore 6 hardboiled, peeled eggs 2 tablespoons mayonnaise 1 tablespoon sweet pickle relish 2 teaspoons Dijon mustard salt and pepper, for taste paprika Cut the eggs in half, lengthwise. Remove yolks and place in small bowl. Using a fork, mash the yolks and add the remaining ingredients. Spoon mixture back into egg whites and sprinkle with paprika. Refrigerate before serving. Cut the eggs in half, lengthwise. Remove yolks and place in small bowl. Using a fork, mash the yolks and add the remaining 6

ingredients. Spoon mixture back into egg whites and sprinkle with paprika. Refrigerate before serving. This is Taylor's famous recipe. She does a fabulous job making deviled eggs and is never skimpy with the pretty red paprika.

Fried Calamari Pat Moore 1/2 cup milk 1/4 cup corn meal 1/2 cup flour 1 teaspoon salt 1 lb calamari, fresh or frozen, cut into rings lemon wedges cocktail sauce Heat deep fryer to 375° F. Pour milk in flat pie pan. Combine corn meal, flour and salt in plastic bag and shake to mix. Working in batches, dip calamari in milk and then place in bag and shake. Drop in deep fryer until golden brown (approx. 1-2 minutes). Remove and place in bowl with paper towel on the bottom to absorb extra oil. Serve with lemon wedges, cocktail sauce, aioli and/or tartar sauce. We always liked having fried calamari at restaurants but I didn't make it myself because I thought that it would be hard to find the squid and also that it would take a lot of effort to tenderize it. One day when I was at Costco, I saw boxes of frozen squid for $8 and decided to buy one. The squid turned out to be tender and ready for frying.

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Guacamole Aunt Sue 4 ripe Haas avocados, halved 1/2 teaspoon lime 1/2 teaspoon salt 1/4 teaspoon pepper 1 small onion, chopped 3 Roma tomatoes, diced 1/4 cup fresh cilantro 2 cloves garlic, minced Scoop avocado out of skin and into a medium size bowl and mash. Add lime, salt and pepper. Gently stir in onion, tomato and garlic. Serve with chips or on tacos. For quick and easy guacamole, stir in 4 tablespoons of salsa instead of the onion, tomatoes, cilantro and garlic. Friday night tacos are a tradition. The meat cooks in the crockpot all day and then Derek makes the toppings while Taylor and I are on our way home from the barn. We serve the tacos with guacamole and chips.

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Soups & Salads

Clotilda and Grandkids, 1965

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Antipasto Salad Pat Moore 1/2 head iceberg lettuce 1/2 head romaine lettuce 1/2 head butter lettuce 1 yellow bell pepper, diced 2 medium tomatoes, diced 1/2 red onion, diced 1/4 cup kalamata olives, pitted 6 ounces mozzarella cheese, cubed 8 ounces salami, cubed 2 ripe Haas avocados, pitted, peeled and chopped Dressing: 3/4 cup extra virgin olive oil 1/3 cup red wine vinegar 3 tablespoons lemon juice 1 teaspoon honey salt and pepper to taste Wash, pat or spin dry lettuce and combine all ingredients except avocados in large bowl. In small bowl combine ingredients for dressing and whisk together. Pour over ingredients in large bowl and gently stir in avocados.

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Avocado, Tomato and Garbanzo Salad Sandra Moore 8 oz. garbanzo beans 1 cup cherry tomatoes, halved 1 yellow bell pepper, diced 1 small sweet onion, chopped zest from 2 limes 2 ripe Haas avocados, pitted, peeled and chopped Dressing: 1/8 cup lime juice 1/8 cup olive oil 3 cloves garlic, chopped 1 teaspoon sugar 1/8 teaspoon cayenne pepper 1/4 teaspoon salt In a small bowl, whisk together lime juice, olive oil, garlic, sugar, pepper and salt. Set aside and combine remaining ingredients in a medium size bowl. Add dressing and toss lightly. To kick up the heat, you can add a finely chopped jalapeno pepper and double the cayenne pepper for some real heat.

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Chicken Soup Grammie Stock: 1 tablespoon olive oil 1 sweet onion, coarsely chopped 4 cloves garlic, chopped 3 quarts of water 1 (2 1/2 to 3-pound) fryer chicken, cut up 3 bouillon cubes juice from 1 lemon 1/2 teaspoon basil 1/4 teaspoon fennel seeds 1/2 teaspoon parsley 1/2 teaspoon oregano 1/4 teaspoon pepper 1/4 teaspoon salt Soup: 2 cups carrots, sliced 1 cup celery, sliced with leafy tops 2 cups egg noodles 1/3 cup sherry 1 tablespoon parsley 1 tablespoon oregano Salt and pepper In a large pot, heat olive oil and add onion and garlic. Cook over medium heat until soft, about 2 minutes. Add water, chicken, bouillon, lemon juice and spices. Cook until chicken is tender, about 40 minutes. Transfer chicken to a plate to cool and discard onion. When chicken is cool enough to handle, separate meat from bones and set aside. Add carrots and celery to stock and cook for 10 minutes on medium heat. Add egg noodles and cook for 8 minutes. When noodles are done, add chicken, sherry and spices. Cook for 2-3 minutes until chicken is heated. 12

Crab & Corn Chowder Grandma Moe 1/2 cup butter (1 stick) 1 sweet onion (Vidalia or Walla Walla), diced 3 medium carrots, peeled and chopped 1 small celery stalk 4 cloves garlic, chopped 1/2 cup flour 3 cups chicken stock 3 cups frozen or fresh corn kernels 3 cups chicken stock 16 oz. lump blue crab meat 2 cups half and half Salt and pepper In large saucepan on medium heat, melt butter. Add onion, carrots, celery and garlic and cook until soft. Combine flour and cook until golden brown. Set mixture aside. In the same saucepan, add chicken stock and corn and bring to boil. Cook on low until corn is tender, approximately 10 minutes. Return vegetable mixture to saucepan, whisk together and bring to boil on medium heat. When the mixture thickens, add half-and-half and gently stir-in the crab meat with salt and pepper to taste. The crab meat can be expensive but is worth the price. Costco sells lump crab meat in a container that is reasonably priced. You can leave out the crab and have a tasty corn chowder.

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Mediterranean Salad Serves: 4-6 1 teaspoon olive oil 1 red onion, thinly sliced 1/2 cup garbanzo beans 1/2 cup cherry tomatoes, halved 1/2 cup kalamata olives, pitted and halved 1 cup artichoke hearts, drained 1 teaspoon capers 1/8 cup feta cheese 6-8 Pitas In large skillet over medium heat, add olive oil. When the oil shimmers, add the onion and cook until soft. Add remaining ingredients and cook until warm, approximately 2-3 minutes. Plate and sprinkle with feta. Serve with warm pitas.

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Minestrone Soup Serves: 6-8 1 1/4 lbs. boneless chicken thighs, cut in 1" pieces 2 tablespoons butter 1 large onion, chopped 1 lb. package of bacon, chopped in 1" pieces 5 garlic cloves, chopped 1 stalk celery, chopped 3 carrots, chopped 1 can stewed tomatoes (14 1/2 ounces) 1 can kidney beans, rinsed 4 cups of chicken stock 1/2 cup orzo 2 1/2 tablespoons dried oregano 1 tablespoon dried parsley Heat butter with chopped onion and garlic in 5-6 quart heavy pan. Add chicken thighs and bacon and cook on medium heat. After chicken and bacon are browned, add celery and carrots and cook for another 5 minutes. Add the stewed tomatoes, kidney beans, chicken stock and orzo. Bring to a boil and simmer for 40 minutes. Add the oregano and parsley and cook for 5 minutes. This is such a great recipe that when we go to restaurants and order minestrone soup, we're always disappointed. Serve this with crusty garlic bread.

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Tangy Avocado Salad Serves: 4 4 ripe avocados, peeled, pitted and sliced into halves 1/2 medium red onions, sliced thinly 4 ounces feta cheese, crumbled 1/4 cup cilantro Dressing: 1/2 cup fresh lemon juice 1/4 cup olive oil 2 tablespoons lemon zest 1 teaspoon sugar salt and pepper Combine dressing ingredients in small bowl and stir-in onion slices. Place each avocado half on a plate with soaked onion slices on top. Add feta cheese and cilantro and serve. You can make the dressing in advance but don't cut the avocados until just before you're ready to serve them because they turn brown quickly.

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Main Dishes

Saratoga Road, 1965

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Apple Cider Tenderloin Serves: 6-8

2 (1 lb) tenderloins 1/2 cup apple cider vinegar 1 cup apple cider 1/4 cup brown sugar, packed 2 tablespoons Dijon mustard 1/4 cup honey Preheat oven to 350 degrees F. Combine all ingredients in a 9 x 12 baking dish. Bake for 40-45 minutes, until it registers 145 degrees on a meat thermometer. Take meat out of the oven, pour liquid into small pan and cook on medium heat until it thickens.

Asian Style Salmon Derek Moore

3 lbs salmon fillet 1/2 cup soy sauce 1/4 cup rice vinegar 3 tablespoons honey 5 cloves garlic, chopped Combine soy, rice vinegar, honey and garlic in a medium size bowl. Whisk together and pour into large baking dish or plastic bag. Add salmon and marinate for at least 30 minutes. Transfer salmon and marinade to 9 x 12 baking dish and cover with foil. Bake at 400° F for approximately 20 minutes. 18

Baby Back Ribs Serves: 6-8 2 racks baby back ribs, cut in half 1 cup chicken stock Sweet Baby Ray's BBQ sauce (or Bulls Eye) Place ribs in large baking dish, meat side up, and brown in oven at 450° F for 10 minutes. Add chicken stock, cover with foil and reduce heat to 350° F. Bake for 1 hour 45 minutes. Coat ribs with barbecue sauce, cover with foil and return to oven or hot grill for 10 minutes. This can also be made in the crockpot with minimal effort. Add ribs and chicken stock. Cover and slow cook for 6-8 hours. Drain liquid, add barbecue sauce and serve. The meat is so tender that it falls off the bone. When I cook this in the oven, I like to add a package of frozen chicken legs (4-6) to the baking dish. By baking them when they're still frozen, the stay tender.

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Beef Slow Cooked Serves 6-8 3 lbs. boneless short ribs 1/4 cup olive oil 1/4 cup flour 2 large sweet onions, chopped 4 cloves garlic, chopped 2 cups chicken broth 1/3 cup red wine vinegar 1 teaspoon curry powder 1 teaspoon chili powder 1 teaspoon paprika 1 teaspoon salt 1 teaspoon pepper 10 small red potatoes, halved 8 medium carrots, chopped into 1" pieces Heat large skillet on high with olive oil. Wash and pat dry short ribs and then dip in flour. Brown short ribs and transfer to crockpot. In drippings, add onions and garlic and sauté until soft. Add chicken broth, vinegar, and spices. Bring to a boil and pour over beef and put potatoes and carrots on top of meat. Cook on low for 8 hours. Before serving, skim oil off surface and add 1 teaspoon corn starch mixed with 2 teaspoons of water to mixture. This is a tasty twist on beef stew and the beef is deliciously tender.

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Beef Stew Serves 4-6 2 lbs stew beef 2 Tbl olive oil 3 cloves garlic, chopped 1 medium onion, chopped 2 cups water 1 Tbl Worcestershire sauce 1 bay leaf 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon sugar 1 teaspoon paprika 4 large carrots, chopped 3 potatoes, cut into 1" chunks 2 Tbl corn starch In large pot, add oil and brown beef. Remove beef from pan and sauté garlic and onions. Add water, Worcestershire sauce, bay leaf, salt, pepper, sugar and paprika. Add carrots and potatoes, cover and simmer for 45 minutes. Combine corn starch with 1/4 cup water. Whisk 2 cups of liquid from pot with corn starch and water mixture. Return liquid to pot. Stir and cook for 5 minutes until liquid becomes a gravy.

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Chicken & Beef Satay Serves 8-10 1 flank steak, sliced in strips 1 1/2 lbs. boneless, chicken thighs cut in half 1/4 cup soy sauce 3/4 cup olive oil 1 tablespoon curry powder 4 tablespoons brown sugar 1/4 cup soy sauce 3/4 cup olive oil 1 tablespoon curry powder 4 tablespoons brown sugar Combine soy sauce, olive oil, curry powder and brown sugar in medium size bowl. Whisk together and add strips and chicken thighs and marinate for a minimum of 4 hours. Grill chicken and steak until cooked, approximately 1 minute per side for steak and 2 minutes per side for chicken.

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Chicken Piccata Serves 4 4 chicken breasts 1/2 cup flour 6 Tbl butter 1/4 cup olive oil 1/3 cup fresh lemon juice 1/2 cup chicken stock 1/4 cup capers, rinsed 1/3 cup fresh parsley, chopped Wash and pat dry chicken breasts. Place on cutting board with a sheet of plastic over them. Using a tenderizing mallet, pound breast so that it is roughly the same size. Sprinkle with salt and pepper and dredge in flour. Melt half of the butter and olive oil and when hot, add 2 chicken breasts. Cook until light brown, 2-3 minutes per side. Remove from pan and repeat for remaining breasts. Add remaining ingredients and heat until boiling. Reduce heat simmer and return chicken to pan. Simmer for 5 minutes until heated. This is such a tangy, tasty dish. Our little lemon tree sure comes in handy.

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Side Dishes

Catskill Game Farm, 1967

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Broccoli with Garlic Butter Derek Moore 1 1/2 lbs broccoli florets 1/3 cup butter 2 cloves garlic chopped 2 Tbl brown sugar 4 Tbl soy sauce 2 teaspoons rice vinegar 1/4 teaspoon pepper 1/3 cup chopped cashews Steam broccoli florets or sauté in olive oil. Transfer to serving bowl. Melt butter in small saucepan and sauté garlic. Add brown sugar, soy sauce, rice vinegar and pepper and heat for 2 minutes on low. Pour sauce over broccoli and stir in cashews. Always a good vegetable eater, credit for this delicious recipe goes to Derek. Even people who don't eat broccoli like it!

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Garlic Green Beans Serves 4 1 tablespoon extra-virgin olive oil 2 large garlic cloves, chopped 1 1/2 pounds green beans, both ends trimmed 1 cup chicken broth 1 teaspoon thyme In a medium heavy skillet, heat oil and garlic on medium heat until fragrant, about 30 seconds. Add beans and cook until shiny green, about 2-3 minutes. Add chicken stock and thyme and bring to a boil. Reduce heat and simmer until beans are tender, about 10 minutes.

Grilled Asparagus Serves 4-6 1 pound fresh asparagus, trimmed and peeled 1/4 cup olive oil 1/2 teaspoon salt Wash and dry asparagus, trim bottom about 1" and peel off the outer skin of the lower part of the spears. Place asparagus on broiler pan lined with foil. Drizzle oil over the asparagus and turn spears to coat them. Broil on low for approximately 5 minutes, turning once

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Honey Glazed Carrots Serves 4-6 1 lb baby carrots, or regular carrots chopped into 1" pieces 2 Tbl butter 2 Tbl honey 1 Tbl fresh lemon juice 1 Tbl parsley Bring water to boil in medium saucepan with steamer insert and add carrots. Cook until tender, 5-6 minutes. Mix remaining ingredients in small mixing bowl and pour over carrots. It's hard to resist vegetables when they taste so good.

Mashed Potatoes Serves: 4-6

4 medium russet potatoes 1/2 cup milk 4 tablespoons butter 1/2 teaspoon salt 1/8 teaspoon pepper Scrub and peel potatoes and cut into quarters. Place in large saucepan and cover with water. On medium heat, bring to a boil and reduce to a gently rolling boil. Cook until potatoes are soft, approximately 40 minutes. Drain potatoes and place in medium bowl. Mash potatoes and stir in butter, salt and pepper. 27

To make garlic potatoes, heat the butter in a medium saucepan with 5 cloves of chopped garlic until fragrant. Add to mashed potatoes with salt and pepper.

Roast Vegetables Serves 4-6

3 medium carrots, peeled 1 bell pepper, halved and seeded 1/2 butternut squash, halved, seeded and peeled 2 medium sweet onions, quartered 4 medium red potatoes, halved 1 bulb garlic, peeled and cloves separated 1/4 cup olive oil 1/2 teaspoon salt 1/8 teaspoon pepper Preheat oven to 350 degrees F. Slice carrots lengthwise and then cut carrots and squash into 2" pieces. Place carrots, squash, onions, potatoes and garlic cloves on baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast the vegetables until tender, turning once, about 40 minutes.

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Steamed Artichokes Serves 4 4 artichokes 2 tablespoons olive oil 1 teaspoon thyme 1 tablespoon oregano 1/2 stick butter Cut stem to 1", cut off sharp tops and cut approximately 1" from top of artichoke. Plunge artichokes in cold water and pat dry. Open leaves of artichokes slightly and drizzle with olive oil. Sprinkle thyme and oregano on artichokes and place in steamer basket, stem down. Fill large pot with 4" of water, add steamer basket with artichokes and cover. Cook for 45 minutes to 1 hour, until leaves are soft. Melt butter and serve on the side.

Sweet Potato Fries Serves: 4-6

2 large sweet potatoes, sliced lengthwise and cut into strips oil 1/4 cup club soda 1/8 cup corn starch 1/2 teaspoon sugar 1/4 teaspoon salt 1/2 teaspoon chili powder Heat deep fryer to 375° F Whisk together club soda and corn starch in medium mixing bowl. Dip sweet potato strips into mixture and drop into deep fryer for 3 minutes or 29

until desired crispiness. Drain and transfer to serving bowl. Repeat steps for the remaining sweet potato strips. In custard bowl, mix sugar, salt and chili powder. Sprinkle over fries. These are better than what you buy in restaurants. Crispy and sweet.

Twice Baked Potatoes Serves: 4 4 medium russet potatoes, scrubbed and dried 1 teaspoon olive oil 1/2 cup milk 4 tablespoons butter (1/2 stick) 1 scallion, finely chopped 1/2 teaspoon salt 1/4 teaspoon pepper 3/4 cup shredded cheddar cheese 1/2 teaspoon paprika Preheat the oven to 450 degrees F. Pierce each potato with a fork a few times and rub with oil. Place directly on the rack in the center of the oven and bake until tender, about 1 hour 15 minutes. Remove potatoes from the oven, and turn the heat down to 375 degrees F. Wait 5 minutes for potatoes to cool and trim off the top of each potato to make a canoe-like shape. Reserve the tops. Scoop out the potato taking care that enough potato remains in the skin to hold it together. Place scooped-out potato into a bowl and mash with a fork. Add milk, butter and scallion, 1/2 cup of the cheese, salt and pepper. Sprinkle the skins with salt and pepper. Refill the shells with the potato mixture. Sprinkle the 30

remaining 1/4 cup of the cheese on the top of the potatoes. Sprinkle with paprika. Place the potatoes on a baking sheet, and bake until heated.

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Breads & Rolls

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Buttermilk Biscuits Serves: 4-6

2 cups flour 1 Tbl sugar 1 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 cup vegetable shortening 3/4 cup buttermilk Preheat oven to 400 ° F In medium mixing bowl, combine flour, sugar, salt, baking powder and baking soda. Cut-in shortening until crumb like consistency. Pour in buttermilk and form into 6-8 dough balls. Place on baking sheet and bake for 15 minutes.

Corn Bread Serves 6-8

1 cup flour 1/2 cup corn meal 1/2 cup sugar 1/2 tablespoon baking powder 1/4 teaspoon salt 1 tablespoon melted butter 1/2 cup milk 1 egg, lightly beaten 1/3 cup vegetable oil

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Preheat oven to 400° F. Combine flour, corn meal, sugar, baking powder and salt in medium bowl. Mix together butter, milk, egg and vegetable oil in small bowl. Combine with dry ingredients and stir in corn. Pour into greased pie pan and bake for 20 minutes or until toothpick inserted in center of corn bread comes out clean.

Garlic & Cheddar Biscuits Serves: 6-8

2 cups Bisquick® mix 2/3 cup milk 1/2 cup shredded Cheddar cheese 1 clove minced garlic 1/4 cup shredded Cheddar cheese 1/8 teaspoon garlic powder Preheat oven to 450 ° F In medium size bowl, combine Bisquick, milk 1/2 cup cheese and garlic. Drop 9 large spoonfuls of dough onto baking sheet. Bake for 8 to 10 minutes until golden. Sprinkle with 1/4 cup cheese and garlic powder.

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Garlic Bread Serves: 6-8 1 loaf French bread 1 stick of butter, softened 5 cloves garlic, chopped Parmesan cheese, grated Parsley Paprika Slice bread in half and then horizontally along the side. Soften butter by putting it in the microwave for 15 seconds and spread evenly on bread. Sprinkle garlic, Parmesan, parsley and paprika on bread. Wrap in foil, leaving slight opening at top to vent. Bake at 400° F for 20 minutes. Partially baked bread (also known as "Take and Bake") or a crusty baguette work best.

Strawberry Bread Serves: 4-6

1 1/2 cups flour 1/2 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 1 cup sugar 1 eggs 1/2 cup oil 1 pint fresh strawberries, washed and sliced

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In medium mixing bowl, combine flour, baking soda, salt, cinnamon and sugar. In separate bowl, whisk together eggs and oil. Gently fold in strawberries. Pour into a loaf pan (9 x 5 x 3). We made this recipe for Thanksgiving one year and it was the most requested dish for guests to take home with them!

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Desserts

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Date Bars Serves 8-10 Filling: 4 cups pitted dates 1 cup water 1 tablespoon vanilla extract Crust: 2 cups rolled oats 1 cup flour 1 cup packed light brown sugar 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup unsalted butter diced at room temperature, Preheat oven to 400 degrees. Combine dates and water in a heavy saucepan over medium heat. Bring to a boil and cook until most of the liquid is absorbed, about 10 minutes. Mash dates and stir in vanilla. Cover 9 x 12 glass baking dish with parchment paper. To make the crust, combine oats, flour, brown sugar, baking powder and salt. Cut-in butter until crumbly texture. Press half of the mixture into bottom of baking dish. Spread date mixture over flour mixture. Crumble remaining flour mixture on the top of date mixture. Bake 20 to 25 minutes or until lightly browned. Cool on wire racks and cut into squares.

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Horse Treats

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Oatmeal Carrot Delight Yield: 14-20

1 cup rolled oats 1 cup flour 1/2 cup brown sugar 1/2 cup water 1 teaspoon salt 2 cups shredded carrots 2 teaspoons vegetable oil 1/4 cup molasses Preheat oven to 350 ° F Mix oats, flour and salt. Stir in carrots, vegetable oil and molasses. Drop dough in heaping tablespoons onto baking sheet. Bake for 10-12 minutes. The first time that we made these, Taylor took them to a show and the girls and the adults ate most of them. Of course, Eppy loved them!

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Index Antipasto Salad, 10 Apple Cider Tenderloin, 18 Asian Style Salmon, 18 Avocado, Tomatoe And Garbanzo Salad, 11 Baby Back Ribs, 19 Beef Slow Cooked, 20 Beef Stew, 21 Broccoli With Garlic Butter, 25 Buttermilk Biscuits, 33 Chicken & Beef Satay, 22 Chicken Piccata, 23 Chicken Soup, 12 Clam Dip, 6 Corn Bread, 33 Crab & Corn Chowder, 13 Date Bars, 38 Deviled Eggs, 6 Fried Calamari, 7 Garlic & Cheddar Biscuits, 34 Garlic Bread, 35 Garlic Green Beans, 26 Grilled Asparagus, 26 Guacamole, 8 Honey Glazed Carrots, 27 Mashed Potatoes, 27 Mediterranean Salad, 14 Minestrone Soup, 15 Oatmeal Carrot Delight, 40 Roast Vegetables, 28 Steamed Artichokes, 29 Strawberry Bread, 35 Sweet Potatoe Fries, 29 Tangy Avocado Salad, 16 Twice Baked Potatoes, 30 41

Notes:

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