Minerva Lodge

Janet P., Minerva Lodge,
Stoughton, Massachusetts

Pasta and Tuna Salad

© 1999 "So Easy, So Delicious"
 
½ C olive or canola oil
2 cloves garlic, minced
½ tsp salt, or to taste
½ tsp black pepper, or to taste
4 to 5 T red wine vinegar
1½ tsp oregano
8 oz pasta (3 to 3½ C cooked) such as rotini or shells
2 C broccoli florets or carrot slices, blanched
1 red or green pepper, cut into cubes
5 oz can tuna or salmon

Combine oil, garlic, salt, pepper, oregano and vinegar in a jar. Cover tightly and shake to blend. Cook and drain pasta. While still hot, toss with 3 to 4 tablespoons dressing. Add remaining ingredients and as much of the dressing as needed. Chill for a few hours before serving.

Hint: This recipe is very versatile because you can substitute poached or grilled chicken, seafood, or beef for the tuna. Also, vary the vegetables to suit your taste or the season.

Framingham Public Library

"It was a huge success! Thanks so much for all of the hard work and talent that went into creating a wonderful cooking demo class for some of our patrons!

I will pass along your thanks to Anne, Pat and Marilyn.

Thanks again."

Michelle L., Community Services Librarian,
Framingham Public Library, Framingham, Mass.

Culinary Team Building Event

"Thank you so much, Ellie! It was a very successful and fun event! Everyone had a great time! I will definitely recommend you to others."

Lisa H., CrossRef, Lynnfield, MA

Chili Cheese Squares

© 1999 "So Easy, So Delicious"
 
1 lb salmon or rainbow trout fillets
½ C butter or margarine
10 eggs
½ C flour
1 tsp baking powder
8 oz can green chilies, chopped
1 lb cottage cheese
1 lb Monterey Jack cheese, shredded

In the oven or in a microwave, melt butter or margarine in a 9"x13" pan. Beat eggs lightly in a large bowl. Whisk in flour and baking powder. Add the melted butter or margarine, chilies, cottage and Monterey Jack cheeses. Mix until blended. Pour batter into the hot pan and bake at 400° for 15 minutes. Reduce heat to 350° and bake for an additional 35 to 40 minutes, or until puffy and golden. Let sit for about 5 minutes and cut into squares. Serve hot. These may be prepared in advance, and popped into the oven when guests arrive, or baked completely in advance, cut and reheated.

Yield: 24 cheese squares

Hint: This recipe can also be made into (2) 9-inch pies or squares, which can be cut into wedges or cut into small squares and used as hors d’oeuvres. These can be frozen. To reheat, bake at 350° for 15 minutes, or until hot. Use either mild or hot chilies, depending on your taste buds.

Private cooking lesson

"Hi Ellie,
We had a great time and really enjoyed your company and the experience! The tips were appreciated too! I’m definitely a beginner in the kitchen, but, after your lesson I’m appreciative of the time in the kitchen. We’re also planning to reach out to you for a follow up lesson next year!"

Rick V., Charlestown, MA

Private cooking lesson

"Steve & I want to thank you so much for our cooking lesson this afternoon!!! We had such fun, and you made it so simple & easy to accomplish. Everything was delicious...yes; even my somewhat challenged taste buds enjoyed both meat recipes! And the chocolate lava cake with homemade whipped cream was a perfect ending to a perfect meal!!

Thanks again for all your help, suggestions and the wonderful cooking lesson!"

Valerie M., Melrose, MA

Groton Public Library

"Thanks so much for such a great program! "

Karen D., Groton Public Library, Groton MA

Christmas (belated) cooking party

"The party was great – thanks for everything. "

Diane S., Medway, Mass.

Private cooking lesson

"Thanks again for your time – the class was very helpful!"

Suzanne B., Westwood, Massachusetts

Lemon Poppy Seed Cake

2 eggs
1 C sugar
¾ C canola oil
¾ C milk
Rind of 2 lemons, grated
¼ C poppy seeds
1½ C flour
1 tsp baking powder
1¼ tsp salt

Beat eggs and sugar until light and fluffy. Add oil, milk, lemon rind and poppy seeds. Add the flour, baking powder and salt, stirring just until well blended (batter will be thin). Pour into a greased and floured 8 or 9-inch small bundt pan or a 9”x5” loaf pan. Bake at 350° for 40 to 45 minutes, or until a toothpick, inserted in the center, comes out clean.

Hint: This may also be baked in a 9-inch square pan, however reduce time to 30 to 34 minutes.

Culinary Team Building Event

"Thanks for a great time last night. The team had a wonderful time."

Kim B., Waltham, MA

Constant Contact All Star

Private cooking lesson

Salmon or Rainbow Trout in Foil

© 1991 "From Ellie's Kitchen to Yours"
 
1 lb salmon or rainbow trout fillets
1½ T olive oil
1½ T fresh lemon juice
1½ tsp Dijon mustard
1½ T parsley, chopped

Whisk oil, lemon juice and mustard together. Cut fillets in half and place each half on a piece of foil approximately 12 inches square. Pour half of the lemon-oil mixture on top of each portion of fish. Sprinkle half the parsley on top of that. "Drugstore wrap"* fish in foil and place on a baking sheet. Bake at 450° for 15 to 18 minutes, or until salmon is cooked completely. Serve one packet per person. To prepare in advance, assemble packets several hours earlier in the day and refrigerate. Remove from refrigerator a half hour before placing them in the oven.

Hint: I have made this recipe in many cooking classes and demonstrations and people who have never tasted salmon before, or those who never liked it before, always raved about it. Cooked this way, the fish has a very delicate flavor. The added bonus is that it is a very healthy recipe!

*Bring two opposite ends of foil together and fold over tightly. Then seal the other two ends.