Author Archives: anniemahle

Cook the Book: Meatloaf

Meatloaf This is my mom’s recipe.  As a little girl I loved the leftover meatloaf sandwiches more than the meal itself. 2 pounds ground beef 1 cup oatmeal or breadcrumbs 1 cup tomato juice or 2/3 cup milk 1 large egg 3 tablespoons ketchup 1 tablespoon dried onion 1 tablespoon dried parsley Salt and pepper to […]

Cook the Book: Newfi Bread

Newfi Bread This recipe is a favorite on many vessels in the windjammer fleet. 2 tablespoons (2 packages) dry yeast 1/2 tablespoon salt 8 cups white all-purpose flour 3 cups warm water 2 tablespoons soft butter 1 cup molasses Combine the yeast, salt, and flour in a large bowl. Stir in all the remaining ingredients, reserving […]

Cook the Book: Italian Sausage Soup

Italian Sausage Soup Sometimes I have leftover roasted garlic and I use it in place of the fresh garlic.  If you have an herb garden like I do, then by all means use fresh herbs in place of the dried. 2 tablespoons olive oil 1 pound sweet Italian sausage, cut into 1/2-inch slices (or hot […]

Cook the Book: French Toast

French Toast I will use almost any leftover bread for this recipe.  This is a good example of leftovers being better the second time around. 1 egg per person 1/2 cup milk per person 1 teaspoon sugar 1/8 teaspoon cinnamon 1/4  teaspoon vanilla extract 1/4  teaspoon rum – if it’s for grown ups Butter for […]

Cook the Book: Hot Chocolate

I’ve found that this is a real treat for little ones when you use semi-sweet chocolate; grown-ups usually prefer bittersweet. 3 cups whole milk 3 ounces bittersweet or semi-sweet chocolate, finely chopped or grated Heat the milk in a saucepan over medium-high heat until it is just ready to boil.  Put the chocolate in a […]

Cook the Book: Pork Loin with Cranberry Port Sauce

Pork Loin with Cranberry Port Sauce You’ll need to start this the day before (for the pork marinade). 3 pounds boneless pork loin 3/4 cup chopped fresh parsley 3 tablespoons chopped fresh rosemary 3/4 cup chopped fresh sage 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/4 cup olive oil Combine all the ingredients except […]

Cook the Book: Cinnamon Roasted Sweet Potato

Cinnamon Roasted Sweet Potato 3 tablespoons butter 1 teaspoon cinnamon 2 large sweet potatoes or three small, cut into a total of 6 pieces 1/2 teaspoon salt 1/4  teaspoon freshly ground black pepper Preheat oven to 375°. Melt the butter and the cinnamon. Place the potatoes in a baking pan and toss with the melted butter and […]

Cook the Book: Beef Ragu with Fennel & Orange

Beef Ragu with Fennel and Orange 2 tablespoons olive oil 2 pounds stew beef ¼ cup flour 1 teaspoon salt ½ teaspoon freshly ground pepper 1 teaspoon paprika 1 large onion, diced 1 cup diced fennel 2 large carrots, diced 3 stalks celery, diced ½ green pepper, diced 6 cloves minced garlic 2 tablespoons fennel […]

Cook the Book: Roasted 5-Herb Chicken

Roasted 5-Herb Chicken   If you are in a hurry, you can cut the chicken through the breastbone and lay it flat on a cookie pan.  It will reduce the cooking time by about 45 minutes. 1 whole roaster chicken 2 tablespoons Herbes de Provence 1 teaspoon salt 1/2 teaspoon fresh pepper 1 teaspoon paprika 2 […]

Cook the Book: Turnip and Leek Soup

Turnip and Leek Soup   I created this soup to deal with a mountain of turnips that we received from Agricola Farms.  It reminds me of potato and leek soup – just a tasty twist on a classic. 2 tablespoons butter 1 large onion, chopped 3 cups cleaned and chopped leeks 6 cups peeled and coarsely […]


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