Rainbow Gardens

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Pannukakku (Pancake)
(Spring Edition 2006)

1 1/4 cups all-purpose flour
1/4 tsp. salt
1/4 cup sugar
2 cups whole milk
2 large eggs
1/4 cup water
3 tbsp. unsalted butter
Powdered sugar

1. Preheat oven to 425. In a food processor, combine salt, sugar, whole milk, eggs and water. Process until well combined, then add flour. Process again until very smooth; let stand, covered, 20 minutes.

2. Heat a dutch baby pan (or a 12-inch cast iron skillet) in oven 10 minutes. Melt butter in pan. Pour in batter; bake until puffed, about 25 minutes. Remove from oven and let sit for 5 minutes (pancake will slightly sink in the center). Sprinkle with powdered sugar, cut into wedges. Serve with jam, fresh fruit and yogurt, or maple syrup.

Hearty Minestrone Soup
(Holiday Edition 2006)

¼ cup chopped onion
½ cup chopped carrots
2-3 garlic cloves, minced
2 Tbsp. olive oil
1 cup zucchini, diced
1 cup fresh green beans, stems removed,
cut into small chunks
1 ½ cup Napa cabbage, chopped
2 medium potatoes, peeled and diced
3 Tbsp tomato paste
4 cans 99% fat free chicken broth
1 cup quick cooking barley
1 can red kidney beans, rinsed

In a large pot on medium heat, sauté onions, garlic and carrots in olive oil for 5 minutes. When onions are tender, add zucchini, green beans, cabbage, and
potatoes. Stir well and cook for another 5 minutes. Add the tomato paste and broth, stir, partially cover the pot with a lid and let cook for 15 minutes. Stir in barley and cook for 10 more minutes, or according to package directions. Turn off heat, stir in the rinsed beans, and let the Minestrone rest for a few minutes. Serve with a drizzle of good olive oil and a sprinkle of grated Parmesan cheese.

Baked Bean Casserole of the West
(Summer Edition 1998)

1 can each of: garbanzo beans, lima beans, kidney beans, pork & beans, baked beans – all well drained and rinsed.
1 lb. ground beef
5 slices of bacon
1 chopped onion
1 tablespoon oil

In a large bowl, combine all previous ingredients, then incorporate the following:
1 cup brown sugar
½ cup ketchup
½ cup balsamic vinegar
salt and pepper to taste

Pour ground beef mixture into an oven-safe 9X13 casserole. Bake at 350 ° F for 1 hour.

Gallegos' Chile Verde
(Harvest Edition 1997)
Recipe courtesy of Dave & Fran Gallegos, South Ogden, Utah

2 lbs. boneless pork chops, cut up in morsels, all fat removed.
Crisco to fry pork
7 to 8 large, whole green chilies, roasted (a toaster oven works great for this).
1 can (16 oz.) whole peeled tomatoes
water to fill up blender
1 garlic clove, chopped
pinch of salt & black pepper, or to taste
pinch of ground cumin
¼ to ½ cup flour (enough to coat meat)

In large pot coated with Crisco, fry pork morsels on medium-high heat until meat is tender crisp. If necessary, remove peel from chilies, then place them in a blender. Fill blender with water. Add salt, pepper and cumin. Blend on “chop” setting for a few seconds – chilies will still be “pulpy”. Add flour to meat to coat entirely. Add water/chilies mixture to pot and begin to cook. Pour can of whole tomatoes in the blender, then fill to the top with water again. Blend lightly. Add mixture to pot and cook until heated through and Chile Verde is slightly thickened. Serve in a bowl with warm, quality flour tortillas. Also delicious accompanied by refried beans or rice.

Eggs Benedict Royal
(Spring Edition 1999)

For the poached eggs:
1 greased frying pan with 1½ inch deep water in it
1 tablespoon white vinegar
8 eggs

Heat water until bubbles form on the pan bottom. Add vinegar, then break each egg into the water, keeping them separated from each other. Cook with water barely simmering, until whites are opaque and firm (about 4 to 5 minutes). With a slotted spoon, lift eggs from water, then drain them on paper towels. Arrange eggs on plates.

For the easy Hollandaise Sauce:
1 entire egg
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 cup butter, melted and hot

In a food processor, whirl egg, mustard and lemon juice until well blended. On high speed, add butter a few drops at a time in the beginning, then increasing to a slow but steady stream as mixture begins to thicken. Pour immediately over poached eggs.

Serve this recipe on hot, crispy buns topped with a slice of tasty Canadian bacon.

Sautéed Apples
(Fall Edition 2000)

3 teaspoons vegetable oil
1 medium red onion, thinly sliced
¼ teaspoon pepper
salt to taste
2 Golden Delicious apples, peeled, cored and cut into thin wedges.
1 tablespoon sugar
½ cup apple juice
1 teaspoon cornstarch

In a non-stick skillet, heat the oil over medium heat. Add onion and cook until tender – transfer to small bowl. In same skillet add apples, sprinkle with sugar, and cook until browned and tender. In small bowl mix apple juice and cornstarch. Stir in apples, then add mixture to apples in skillet. Heat to boiling over high-heat. Pour apples over rice. Serve immediately.

Note: This recipe tastes delicious served with pork, or over your favorite recipe of boiled or steamed white or brown rice.

The Gabby Crabby
(Spring Edition 2002)
Recipe courtesy of The Greenery restaurant, Ogden, Utah

1¼ lbs. of king crab meat, cut into large pieces
1¼ cup mayonnaise
2-3 green onions, chopped
2 cups shredded lettuce
1 tablespoon salt
½ tablespoon freshly squeezed lemon juice
12 tomato slices (about 2 large tomatoes)
6 English muffins, split, toasted and buttered
12 slices of mozzarella cheese (about 9 oz.)

Preheat oven to 350 ° F. Mix crab, mayonnaise, onion, lettuce, salt and lemon juice. On each muffing half, place one tomato slice. Top with one large scoop of crab salad. Top each muffing with a slice of mozzarella. Transfer to a baking sheet and bake for 15-20 minutes, or until cheese is melted and lightly browned.

Veal Scaloppini Modena
(Fall Edition 1995)

¼ cup butter
¼ cup olive oil
1 lb. Veal cutlets
1 tablespoon balsamic vinegar
1 cup chicken broth

In a large skillet, sauté butter and olive oil over medium heat. Add veal cutlets and brown slightly, until golden in color. Add balsamic vinegar; slowly add chicken broth and cook for 10 to 15 minutes, or until sauce firms. Serve over pasta or rice.

Zucchini Frittata
(Spring Edition 2005)
Courtesy of FoodTV host Michael Chiarello

A frittata is an Italian omelet that mixes fresh vegetables of the season with the ever-versatile egg before cooking. It's a perfect dish to spruce up any of your spring and summer get-togethers, brunches or late afternoon suppers.

2 small cloves garlic, crushed
olive oil, for sauteing
1 medium zucchini
1/2 bunch basil
8 eggs
2 tablespoons milk
salt and pepper to taste
1/4 cup grated Parmesan

Preheat broiler. Saute garlic in olive oil. Very thinly slice the zucchini on a mandoline. When garlic is golden, tear basil into the pan and add the sliced zucchini. Cook until zucchini is tender but not cooked through, about five minutes. Whisk eggs, milk, salt, and pepper to taste. Add the egg mixture to pan and cook for one minute. When there isn't much loose egg left in the pan, grate some Parmesan on top and place pan under the broiler for two minutes. Remove pan and let cool until set, about five minutes. When cool, invert a plate on top of pan and turn over. Slice and serve at room temperature.


		Rainbow Gazette Recipe Collection - Entrees
			Note: Click anywhere on recipe text before printing this page. Pannukakku (Pancake) (Spring Edition 2006) 1 1/4 cups all-purpose flour 1/4 tsp. salt 1/4 cup sugar 2 cups whole milk 2 large eggs 1/4 cup water 3 tbsp. unsalted butter Powdered sugar 1. Preheat oven to 425. In a food processor, combine salt, sugar, whole milk, eggs and water. Process until well combined, then add flour. Process again until very smooth; let stand, covered, 20 minutes. 2. Heat a dutch baby pan (or a 12-inch cast iron skillet) in oven 10 minutes. Melt butter in pan. Pour in batter; bake until puffed, about 25 minutes. Remove from oven and let sit for 5 minutes (pancake will slightly sink in the center). Sprinkle with powdered sugar, cut into wedges. Serve with jam, fresh fruit and yogurt, or maple syrup. Hearty Minestrone Soup (Holiday Edition 2006) ¼ cup chopped onion ½ cup chopped carrots 2-3 garlic cloves, minced 2 Tbsp. olive oil 1 cup zucchini, diced 1 cup fresh green beans, stems removed, cut into small chunks 1 ½ cup Napa cabbage, chopped 2 medium potatoes, peeled and diced 3 Tbsp tomato paste 4 cans 99% fat free chicken broth 1 cup quick cooking barley 1 can red kidney beans, rinsed In a large pot on medium heat, sauté onions, garlic and carrots in olive oil for 5 minutes. When onions are tender, add zucchini, green beans, cabbage, and potatoes. Stir well and cook for another 5 minutes. Add the tomato paste and broth, stir, partially cover the pot with a lid and let cook for 15 minutes. Stir in barley and cook for 10 more minutes, or according to package directions. Turn off heat, stir in the rinsed beans, and let the Minestrone rest for a few minutes. Serve with a drizzle of good olive oil and a sprinkle of grated Parmesan cheese. Baked Bean Casserole of the West (Summer Edition 1998) 1 can each of: garbanzo beans, lima beans, kidney beans, pork & beans, baked beans – all well drained and rinsed. 1 lb. ground beef 5 slices of bacon 1 chopped onion 1 tablespoon oil In a large bowl, combine all previous ingredients, then incorporate the following: 1 cup brown sugar ½ cup ketchup ½ cup balsamic vinegar salt and pepper to taste Pour ground beef mixture into an oven-safe 9X13 casserole. Bake at 350 ° F for 1 hour. Christmas Steak Sandwich (Holiday Edition 2002) 4 fresh sandwich rolls, split in half crosswise, warmed 1 tablespoon oil 1 white onion, thinly sliced ½ large green pepper, thinly sliced ½ large red bell pepper, thinly sliced 1 teaspoon minced garlic ½ teaspoon salt ¼ teaspoon ground black pepper ½ lb. steak, shaved or very thinly sliced 12 slices white American cheese Heat a cast iron skillet over medium high heat. When hot, add oil, onions and bell peppers, and cook until tender crisp and slightly browned, about 6 minutes. Add garlic, salt and pepper, and cook, stirring constantly, 30 more seconds. Remove from skillet and set aside. Add meat to skillet and cook, stirring and breaking up with a spatula, until it's no longer pink. Add vegetables to skillet and stir with meat. Spoon meat mixture onto bread rolls. Top with cheese slices and melt in a toaster oven. Serve immediately. Gallegos' Chile Verde (Harvest Edition 1997) Recipe courtesy of Dave & Fran Gallegos, South Ogden, Utah 2 lbs. boneless pork chops, cut up in morsels, all fat removed. Crisco to fry pork 7 to 8 large, whole green chilies, roasted (a toaster oven works great for this). 1 can (16 oz.) whole peeled tomatoes water to fill up blender 1 garlic clove, chopped pinch of salt & black pepper, or to taste pinch of ground cumin ¼ to ½ cup flour (enough to coat meat) In large pot coated with Crisco, fry pork morsels on medium-high heat until meat is tender crisp. If necessary, remove peel from chilies, then place them in a blender. Fill blender with water. Add salt, pepper and cumin. Blend on “chop” setting for a few seconds – chilies will still be “pulpy”. Add flour to meat to coat entirely. Add water/chilies mixture to pot and begin to cook. Pour can of whole tomatoes in the blender, then fill to the top with water again. Blend lightly. Add mixture to pot and cook until heated through and Chile Verde is slightly thickened. Serve in a bowl with warm, quality flour tortillas. Also delicious accompanied by refried beans or rice. Eggs Benedict Royal (Spring Edition 1999) For the poached eggs: 1 greased frying pan with 1½ inch deep water in it 1 tablespoon white vinegar 8 eggs Heat water until bubbles form on the pan bottom. Add vinegar, then break each egg into the water, keeping them separated from each other. Cook with water barely simmering, until whites are opaque and firm (about 4 to 5 minutes). With a slotted spoon, lift eggs from water, then drain them on paper towels. Arrange eggs on plates. For the easy Hollandaise Sauce: 1 entire egg 1 teaspoon Dijon mustard 1 teaspoon lemon juice 1 cup butter, melted and hot In a food processor, whirl egg, mustard and lemon juice until well blended. On high speed, add butter a few drops at a time in the beginning, then increasing to a slow but steady stream as mixture begins to thicken. Pour immediately over poached eggs. Serve this recipe on hot, crispy buns topped with a slice of tasty Canadian bacon. Sautéed Apples (Fall Edition 2000) 3 teaspoons vegetable oil 1 medium red onion, thinly sliced ¼ teaspoon pepper salt to taste 2 Golden Delicious apples, peeled, cored and cut into thin wedges. 1 tablespoon sugar ½ cup apple juice 1 teaspoon cornstarch In a non-stick skillet, heat the oil over medium heat. Add onion and cook until tender – transfer to small bowl. In same skillet add apples, sprinkle with sugar, and cook until browned and tender. In small bowl mix apple juice and cornstarch. Stir in apples, then add mixture to apples in skillet. Heat to boiling over high-heat. Pour apples over rice. Serve immediately. Note: This recipe tastes delicious served with pork, or over your favorite recipe of boiled or steamed white or brown rice. The Gabby Crabby (Spring Edition 2002) Recipe courtesy of The Greenery restaurant, Ogden, Utah 1¼ lbs. of king crab meat, cut into large pieces 1¼ cup mayonnaise 2-3 green onions, chopped 2 cups shredded lettuce 1 tablespoon salt ½ tablespoon freshly squeezed lemon juice 12 tomato slices (about 2 large tomatoes) 6 English muffins, split, toasted and buttered 12 slices of mozzarella cheese (about 9 oz.) Preheat oven to 350 ° F. Mix crab, mayonnaise, onion, lettuce, salt and lemon juice. On each muffing half, place one tomato slice. Top with one large scoop of crab salad. Top each muffing with a slice of mozzarella. Transfer to a baking sheet and bake for 15-20 minutes, or until cheese is melted and lightly browned. Veal Scaloppini Modena (Fall Edition 1995) ¼ cup butter ¼ cup olive oil 1 lb. Veal cutlets 1 tablespoon balsamic vinegar 1 cup chicken broth In a large skillet, sauté butter and olive oil over medium heat. Add veal cutlets and brown slightly, until golden in color. Add balsamic vinegar; slowly add chicken broth and cook for 10 to 15 minutes, or until sauce firms. Serve over pasta or rice. Zucchini Frittata (Spring Edition 2005) Courtesy of FoodTV host Michael Chiarello A frittata is an Italian omelet that mixes fresh vegetables of the season with the ever-versatile egg before cooking. It's a perfect dish to spruce up any of your spring and summer get-togethers, brunches or late afternoon suppers. 2 small cloves garlic, crushed olive oil, for sauteing 1 medium zucchini 1/2 bunch basil 8 eggs 2 tablespoons milk salt and pepper to taste 1/4 cup grated Parmesan Preheat broiler. Saute garlic in olive oil. Very thinly slice the zucchini on a mandoline. When garlic is golden, tear basil into the pan and add the sliced zucchini. Cook until zucchini is tender but not cooked through, about five minutes. Whisk eggs, milk, salt, and pepper to taste. Add the egg mixture to pan and cook for one minute. When there isn't much loose egg left in the pan, grate some Parmesan on top and place pan under the broiler for two minutes. Remove pan and let cool until set, about five minutes. When cool, invert a plate on top of pan and turn over. Slice and serve at room temperature. Recipe Index - Home Copyright © 2004- 2005 Rainbow Gardens. All Rights Reserved.