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TACOS AND BURRITOS

                    MAKE ANY TYPE OF TORTILLAS (SEE PAGES 96 AND
                    94).  SPREAD WITH FILLINGS, FOLD OR ROLL.
                    TACOS ARE OFTEN BEEF-NO-BEAN IN A FOLDED CORN
                    TORTILLA.  BURRITOS USUALLY INCLUDE BEAN GLOP, IN
                    A ROLLED FLOUR TORTILLA.  SERVE WITH BEER.

                    FILLINGS, IN USUAL ORDER:
bean glop (page 1)
spicey beef (page 2)
chopped raw onion
grated cheddar cheese
picante sauce, salsa, or taco sauce
black olive slices
lettuce shreds
tomato slices

                    * * * * * * * * * * * * * * * * * * * * * * * *

                    BEAN GLOP: PRESSURE COOK ABOUT 1 HOUR, UNTIL SOFT:
2 cups pinto or black beans
6 cups water
6 cloves garlic (optional)
2 tsp. olive oil
                    DRAIN (RESERVE THE STOCK.)  MASH OR PROCESS WITH
                    CHOPPER BLADE IN FOOD PROCESSOR UNTIL REASONABLY
                    SMOOTH.  ADD DOLLOPS OF
bean stock
                    UNTIL THE TEXTURE IS SPREADABLE AND THE GLOP MIXES
                    EASILY.  MIX IN:
salt
hot sauce (optional)
                    TO TASTE.  DO NOT OVERPROCESS; THE TEXTURE SHOULD
                    NOT BE FLUFFY.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 1 -=-


                    * * * * * * * * * * * * * * * * * * * * * * * *

                    SPICEY BEEF: IN A HEAVY FRYING PAN, HEAT
2 tsp. olive oil
sprinkle chili powder
sprinkle garlic powder
sprinkle ground black pepper
sprinkle dried onion flakes

                    AND SAUTE:
3/4 lb. lean ground beef or venison

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CHILIS, CON CARNE AND CON VEGGIE

                    PRESSURE COOK ABOUT 1 HOUR, UNTIL SOFT:
2 cups beans (pinto or kidney are good choices)
6 cups water
6 cloves garlic
2 tsp. olive oil

                    IN A HEAVY FRYING PAN, HEAT
2 tsp. olive oil
sprinkle chili powder
sprinkle garlic powder
sprinkle ground black pepper
sprinkle dried onion flakes

                    AND SAUTE (THIS MAKES THE "SPICEY BEEF" ALICE
                    LOVES):
3/4 lb. lean ground beef, elk, deer, or yak meat

                    PUT IN SAUCEPAN #1 (CON CARNE) (CHILI IS ACIDIC,
                    USE GLASS OR ENAMEL PANS!):
drained meat
2 cups cooked beans

                    PUT IN SAUCEPAN #2 (CON VEGGIE):
the rest of the beans

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 2 -=-


                    IN EACH PAN, ADD:
1/2 of a 28 oz. can of canned tomatoes, including juice (cut up whole
                    peeled tomatoes)
1 medium onion, sliced
fresh, canned, or pickled chili peppers, cleaned & chopped.  (Mild
                    canned are excellent.)
1/2 tsp. salt
1/4 tsp. ground cumin seed
1/4 tsp. basil
1/4 tsp. oregano
small pinch of ground cloves
1/8 tsp. chili powder
1 tsp. apple cider
1 & 1/2 tsp. hot sauce (Louisiana or Pico Pica are best, tabasco is
                    OK)
bean stock to just cover

                    SIMMER UNTIL ONION IS COOKED AND FLAVOR IS MELDED.
                    SERVE WITH CORNBREAD (page 98.)

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EMPTY KITCHEN STEW

                    PRESSURE COOK ABOUT 40 MINUTES OR UNTIL SOFT:
1 cup large beans (kidney, pinto, etc.)
7 cups water.

                    ADD AND SIMMER 10-15 MINUTES:
2 cups uncooked macaroni (elbow, shell, etc.)
1/2 tsp. salt.

                    STIR IN:
1 small can tomato paste.

                    SAUTE IN ANOTHER PAN AND ADD TO THE STEW:
1 Tbsp. olive oil
1 onion, sliced fine.

                    SERVE HOT, TOPPED WITH:
grated Cheddar cheese.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 3 -=-


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BAKED BEANS

                    (Variation of Joy of Cooking.)

                    PRESSURE COOK ABOUT 1 HOUR, UNTIL SOFT:
3 cups large beans (kidney are a good choice)
9 cups water
2 tsp. olive oil
                    DRAIN BEANS, RESERVING BEAN STOCK.  PUT RACK IN
                    CENTER OF OVEN.  PREHEAT OVEN TO 250 DEGREES.

                    MIX:
1/2 cup dark unsulphured molasses
3/8 cup catsup
2 tsp. salt
2 tsp. curry powder
2 Tbsp. dry powdered mustard
1 Tbsp. vinegar (apple cider vinegar is a good choice)
2 Tbsp. Worchestershire sauce
1 chopped onion
1 cup hot bean stock, beer, or meat stock

                    ADD DRAINED BEANS.  BAKE COVERED 1-9 HOURS, OR
                    SIMMER ON STOVETOP 15+ MINUTES.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 4 -=-


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ADAM'S ACRE BEANS

                    PRESSURE COOK ABOUT 1 HOUR, UNTIL SOFT:
2 cups kidney beans
6 cups water
2 tsp. olive oil
                    DRAIN BEANS, RESERVING BEAN STOCK.  ADD TO DRAINED
                    BEANS IN PAN:
1/2 cup brown sugar
3/8 cup catsup
2 tsp. salt
2 tsp. curry powder
2 Tbsp. prepared yellow mustard
1 Tbsp. vinegar (wine or apple cider vinegar is a good choice)
1 chopped onion
hot bean stock to cover

                    MIX AND SIMMER ON STOVETOP 15+ MINUTES.  SERVE
                    WITH WHITE RICE.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 5 -=-


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LIMAS PIQUANT

                    (Variation of Joy of Cooking.)

                    PRESSURE COOK ABOUT 25 MINUTES, UNTIL SOFT:
1 & 1/2 cups limas beans
4 & 1/2 cups water
                    DRAIN BEANS, RESERVING BEAN STOCK.

                    SAUTE:
3 Tbsp. olive oil
3 cloves garlic, crushed
1/4+ cup coarsely grated onion

                    REMOVE VEGGIE PIECES TO A HOLDING DISH.  ADD:
3 Tbsp. flour (= 1/4 cup measure)

                    BROWN UNTIL BUBBLY.  STIR IN SLOWLY:
1 & 1/2 cups bean stock and/or milk (reconstituted from powdered is
                    fine)

                    ADD THE SAUTEED VEGETABLES AND:
4 oz. (about 1/2 cup) grated cheddar cheese
1/2 tsp. salt
1/8 tsp. paprika
1/4 tsp. dry ground mustard
2 tsp. Worchestershire sauce
1/4 tsp. turmeric
2 cups drained cooked limas

                    HEAT TO A SIMMER.  SERVE ON A STARCH BED, SUCH AS
                    RICE, TOAST, POTATOES, OR PASTA.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 6 -=-


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VERY BROWN RICE

                    (Variation of Recipes for a Small Planet.)

                    SAUTE IN PRESSURE COOKER BOTTOM:
1/4 cup olive oil
2 Tbsp. butter
2 cups raw brown rice (Bismati is best)
                    LET THE RICE CRACKLE JUST UNTIL IT STARTS TO
                    BROWN.

                    ADD
4 & 1/2 cups water
3/4 cups small beans (small red, black, or pinto are best)

                    PRESSURE COOK 20-25 MINUTES, DEPENDING ON BEAN
                    SIZE.  STIR IN
1 & 3/4 tsp. salt

                    SERVE WITH SOY SAUCE.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 7 -=-


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MISO-ONION GRAVY

                    SAUTE IN HEAVY SKILLET:
1 onion, sliced thin
1/4 cup olive oil
                    REMOVE ONION TO BOWL. LIGHTLY BROWN IN REMAINING
                    OIL
3/8 cup white flour

                    MIX TOGETHER:
1 Tbsp. Hacho miso
1 cup water
                    ADD GRADUALLY TO THE FLOUR, STIRRING CONSTANTLY.
                    ADD THE COOKED ONION AND
1 cup water
1/2 tsp. salt
1/16 tsp. ground black pepper.

                    HEAT TO A SIMMER, STIRRING FREQUENTLY.  SERVE ON A
                    STARCH BED, SUCH AS RICE, RICED OR MASHED
                    POTATOES, OR TOAST.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 8 -=-


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TOFU STIR-FRY

                    CUT INTO 3/8" x 1" x 3/4" PIECES
1 lb. firm tofu

                    SHAKE TOFU PIECES IN A BAG WITH
1/2 cup white flour

                    IN A HEAVY SKILLET HEAT
1/4 cup peanut oil

                    SAUTE THE TOFU, TURNING OCCASIONALLY, FOR A
                    BROWNED, CRISPY EXTERIOR.
                    SLICE:
1 green pepper
3 sticks celery
2 cloves garlic
1/2 cup black olives

                    REMOVE TOFU TO BOWL. LIGHTLY BROWN THE VEGETABLES
                    IN THE REMAINING OIL
                    AND
1 Tbsp. olive oil
2 Tbsp. dried onion flakes

                    IN A BLENDER OR FOOD PROCESSOR BLEND SAUCE:
2 cups water
2 Tbsp. cornstarch
1 Tbsp. miso
2 Tbsp. tomato paste
1 Tbsp. soy sauce
1/4 tsp. ground black pepper

                    ADD SAUCE TO VEGETABLES AND HEAT TO A SIMMER,
                    STIRRING FREQUENTLY.  ADD TOFU.  SERVE ON A BED OF
                    BROWN OR WHITE RICE.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 9 -=-


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CONFETTI STIR-FRY

                    (A Kate original.)

                    SET ELECTRIC FRYING PAN TO 350 DEGREES. SLICE THIN
                    FRESH
mushrooms
onion
green pepper
                    START FRYING THEM IN
butter
peanut oil
                    ADD
salt.
                    TURN MIXTURE EVERY FEW MINUTES FROM HERE OUT.
                    THAW, DRAIN AND ADD
green bean pieces
cut corn
                    ADD
onion flakes
sliced black olives
ground black pepper
basil
                    THAW, DRAIN, CUT AND ADD
broccoli
                    ADD SOME
cooked white rice
                    TURN, THEN ADD
sliced canned tomato
some tomato juice from the can

                    GIVE A FINAL TURN AND STIR. (THE TOMATO JUICE WILL
                    TURN THE RICE PINKISH.) THIS DISH CAN BE A
                    STANDALONE MEAL.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 10 -=-


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SPLIT PEA SOUP

                    PRESSURE COOK VERY GENTLY 20 MINUTES:

1 lb. = 2 & 1/4 cups green split peas
4 cups water
1 Tbsp. olive oil.

                    ADD AND BLENDER OR STIR:
1/4 tsp. marjoram
1 tsp. salt
2 - 4 cups water, to desired consistency.

                    IF NEEDED, RETURN TO PAN AND HEAT AGAIN TO SERVING
                    TEMPERATURE OR MICROWAVE INDIVIDUAL PORTIONS.

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HOPPINJON

Traditional New Year's Day breakfast.

Canned peas method:

                    PRESSURE COOK 10 MINUTES:
2 cups white rice
3 cups water
3/4 tsp. salt
1 Tbsp. olive oil.

                    HEAT IN A SAUCEPAN:
15 oz. can of blackeyed peas, including the broth
1 Tbsp. butter
ham pieces (optional/traditional.)

                    COMBINE & SERVE HOT.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 11 -=-


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COLD BEAN SALAD

A picnic favorite.

                    COMBINE AND CHILL:

2 cups cold cooked pinto or black beans
2/3 cup cold cooked string beans

1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup thin sliced mushrooms

2 Tbsp. chopped pimentoes (half a 2 oz. jar)

1 tsp. salt
1 tsp. parsley flakes
1/2 tsp. basil flakes
1/2 tsp. mint flakes
1/4 tsp. ground black pepper

1/4 cup olive oil
1/4 cup red wine vinegar

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 12 -=-


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BEAN DIP

                    COMBINE WITH PROCESSOR CHOPPER BLADE:

1 & 1/2 cup cooked pinto beans
2 Tbsp. salsa or picante
2 Tbsp. sour cream
2 Tbsp. chopped canned or pickled chilis

3/4 tsp. salt
pinch of ground black pepper
1/2 tsp. green Tabasco
1/2 tsp. Louisiana (or other) hot sauce
1/4 tsp. soy sauce

                    PROCESS UNTIL SMOOTH.  SERVE WARM OR COLD, WITH
                    CORN CHIPS.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 13 -=-


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RED SAUCE

                    SINGLE BATCH (PRESSED OR MINCED GARLIC METHOD):
                    BRING TO A SIMMER IN SAUCEPAN (THIS SAUCE IS
                    ACIDIC, USE A GLASS OR ENAMEL PAN!):
6 oz. tomato paste (1 can)
15 oz. tomato sauce (1 can)
1/2 tsp. oregano flakes
1/4 tsp. basil flakes
3/4 tsp. salt
1/8 tsp. ground black pepper
4+ cloves peeled, pressed or minced garlic

                    THIS SAUCE KEEPS WELL REFRIGERATED, SO I USUALLY
                    MAKE A DOUBLE BATCH AND STORE SOME.  1 BATCH MAKES
                    ENOUGH FOR 2 PIZZAS.  FOR USE WITH PASTA, DILUTE
                    SLIGHTLY.

                    DOUBLE BATCH (FOOD PROCESSOR METHOD): PROCESS
                    UNTIL GARLIC IS CHOPPED FINE
12 oz. tomato paste (1 can)
28 oz. whole peeled tomatoes (1 can), reserving the juice
1 tsp. oregano flakes
3/4 tsp. basil flakes
1 & 1/2 tsp. salt
1/4 tsp. ground black pepper
8 cloves peeled garlic
                    BRING TO A SIMMER WITH THE RESERVED TOMATO JUICE.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 14 -=-


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GARLIC BUTTER

                    PROCESS
1 stick = 1/2 cup butter
1/4 cup olive oil
1/2 tsp. salt if butter is unsalted
6 large cloves garlic, pressed.
                    STORE REFRIGERATED.

                    GARLIC TOAST: BUTTER SLICES OF BREAD WITH GARLIC
                    BUTTER.  SPRINKLE WITH
grated Romano or Parmesean cheese (optional.)
                    BROIL ON A BAKING SHEET UNTIL BROWNED AT THE
                    EDGES.

                    GARLIC BREAD: BUTTER SLICES OF BREAD WITH GARLIC
                    BUTTER.  STACK THEM AND WRAP IN FOIL.  BAKE AT 250
                    DEGREES FOR 20 MINUTES.  SOFT AND HEAVENLY!

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 15 -=-


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FETTUCCINE ROMANO

                    COOK IN WATER WITH SALT & OIL:
12 oz. Fettuccine.

                    WHILE THAT COOKS, GENTLY BROWN IN A HEAVY
                    SAUCEPAN:
1/2 cup white flour, in
1/4 cup olive oil.
                    ADD:
1/2 tsp. salt
1 pressed or minced clove garlic.
                    WHEN THE FLOUR HAS BROWNED, REMOVE PAN FROM HEAT.
                    STIR IN GRADUALLY AND THOROUGHLY TO MAKE A SMOOTH
                    WHITE SAUCE:
1 cup milk (reconstituted from powdered is fine)
                    RETURN TO GENTLE HEAT.  STIR UNTIL SAUCE THICKENS,
                    THEN ADD:
1/8 tsp. hot paprika
dash black pepper
1 cup milk (again)
2/3 cup grated Romano or Parmesean cheese
1/4 tsp. dried parsley
1/4 tsp. dried onion flakes.
                    STIRRING, BRING AGAIN TO SIMMER.  REMOVE FROM
                    HEAT.

                    DRAIN COOKED FETTUCCINE, COMBINE WITH SAUCE.
                    SERVE HOT.  STORES REFRIGERATED AND REHEATS IN
                    MICROWAVE FAIRLY WELL.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 16 -=-


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MACARONI AND CHEESE

                    COOK
3/4 lb. macaroni
                    IN
salted, oiled water.

                    BROWN IN SAUCEPAN
1/4 cup olive oil
1/3 cup white flour
1 tsp. salt
1/8 tsp. ground black pepper
1/8 tsp. ground dry mustard
1/8 tsp. garlic powder
1/16 tsp. ground paprika
                    ADD
1 cup macaroni cooking water
1 cup milk (reconstituted from powdered is fine)
1 & 1/2 cups = 6 oz. grated cheddar cheese
                    BRING TO A SIMMER, STIRRING CONSTANTLY.  REMOVE
                    FROM HEAT, ADD
1/2 cup red sauce (optional, page 14)
                    AND AS MANY DRAINED NOODLES AS MAKE A GOOD
                    CONSISTENCY.  (THE AMOUNT DEPENDS ON THE NOODLE
                    TYPE AND YOUR PREFERENCE.)

                    SERVE WITH GREEN PEAS AND CARROT SALAD, OR
                    BROCCOLI AND COLE SLAW.

                    STORES WELL REFRIGERATED, REHEATS WELL IN
                    MICROWAVE.  EXCELLENT REHEATED WITH CHILI ON TOP.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 17 -=-


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LASAGNA

                    COOK IN WATER WITH SALT & OIL:
1 lb. lasagna pasta

                    MIX RICOTTA FILLING:
1 lb. Ricotta cheese
1/2 lb. Mozzarella cheese, shredded
2 eggs
1/4 cup Romano or Parmesean cheese, grated
1/4 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. ground nutmeg

                    LAYER IN PAN GREASED (WITH vegetable shortning):
Red Sauce (page 14)
lasagna
filling
lasagna
red sauce (OPTIONAL SUGGESTED ADDITIONS: cooked spinach, cooked
                    mushrooms, cooked broccoli, cooked venison/beef,
                    sliced black olives)
lasagna
filling
lasagna
red sauce

                    BAKE 40 MINUTES AT 375 DEGREES.

                    THIS RECIPE FREEZES WELL.  THAW IN MICROWAVE (OR
                    FRIDGE) BEFORE BAKING.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 18 -=-


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CALZONE

With a bow toward Nino's Pizza-Rama (Parkside Ave in Trenton NJ.)

                    MIX RICOTTA FILLING AS FOR LASAGNA (PAGE 18.)

                    MAKE DOUGH IN BREAD MACHINE KNEAD/RISE/KNEAD:
1 & 5/16 cups warm water
1 tsp. salt
2 Tbsp. olive oil
3 cups flour
1 Tbsp. yeast

                    CUT DOUGH INTO SIXTHS.  ROLL EACH PIECE INTO A
                    CIRCLE AND FILL WITH 1/6 OF THE FILLING.
                    (OPTIONAL SUGGESTED ADDITIONS: cooked spinach,
                    cooked mushrooms, cooked broccoli, cooked
                    venison/beef, sliced black olives)

                    FOLD THE CIRCLE OVER AND CRIMP THE MATCHED EDGES
                    WITH A FORK.  PRICK.

                    BRUSH WITH:
Garlic Butter (page 15)

                    PLACE ON A BAKING SHEET.  BAKE 1/2 HOUR AT 375
                    DEGREES.  TOP WITH HOT:
Red Sauce (page 14)

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 19 -=-


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SPAGHETTI

                    COOK IN WATER WITH SALT & OIL:
spaghetti

                    COOK IN HEAVY SKILLET:
ground beef, elk, or venison
                    AND/OR
mushrooms, sliced
scallions, sliced
olive oil

                    HEAT OR PREPARE
1 & 1/4 cups Red Sauce (page 14)

                    DRAIN SPAGHETTI.  SERVE TOPPED WITH SKILLET
                    CONTENTS, RED SAUCE, AND
grated romano or parmesean cheese.

                    SERVE WITH GREEN PEAS AND TOSSED ITALIAN GREEN
                    SALAD.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 20 -=-


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SPAGHETTI PIE

                    (Variation of Nancy Nicholes' recipe.)

                    PUT OVEN RACK IN UPPER PART OF OVEN AND PREHEAT
                    OVEN TO 375 DEGREES.

                    BEAT
3 eggs
2/3 cup milk (reconstituted from powdered is fine)
1/2 tsp. salt
1/8 tsp. oregano
1/8 tsp. basil
1/8 tsp. garlic powder
1/16 tsp. ground black pepper
1/2 tsp. Worchestershire sauce.
                    ADD
1/2 cup grated cheddar cheese
1 medium onion, diced
2 cups cooked spaghetti
1/2 tomato, diced (optional.)

                    POUR INTO A PIE PLATE GREASED WITH
olive oil.
                    TOP WITH
1/2 cup grated cheddar cheese.

                    BAKE ABOUT 40 MINUTES UNTIL CHEESE TOPPING STARTS
                    TO BROWN.  (ONCE IT BUBBLES IN THE CENTER,
                    BROILING TO BROWN THE TOPPING HASTENS COMPLETION.)

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 21 -=-


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MACARONI WITH VEGETABLES

                    COOK
12 oz. Rotini, Rotelle or other macaroni

                    SAUTE
1/2 cup white flour
1/4 cup olive oil

                    STIR IN, IN PARTS TO MAKE A SMOOTH SAUCE,
2 cups bean stock (Pinto works well)

                    ADD
1 cup tomatoes (whole canned is good), sliced thick
3/4 tsp. salt
1/4 tsp. ground black pepper
1 tsp. basil
1 tsp. soy sauce
1/2 green pepper cut into 1/2" square pieces
1 carrot, julienned
3/4 cup black olives, sliced
1 Tbsp. dry onion flakes

                    SIMMER GENTLY ABOUT 10 MINUTES, THEN MIX IN THE
                    DRAINED MACARONI.  SERVE WITH SPINACH, GARLIC
                    TOAST (page 15), AND A GREEN SALAD.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 22 -=-


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PIZZA

                    Locally famous.

                    PROCESS CRUST DOUGH IN BREAD MACHINE
                    KNEAD/RISE/KNEAD:
1 & 3/16 cups warm water
1 tsp. salt
1 or 2 Tbsp. olive oil
1 Tbsp. sugar (optional)
3 cups flour
1 Tbsp. yeast

                    WHEN DOUGH IS READY, PUT RACK IN CENTER OF OVEN.
                    PREHEAT OVEN TO 450 DEGREES.   GREASE A PIZZA PAN
                    WITH
vegetable shortning.

                    SPREAD THE DOUGH WITH A RIDGE AROUND THE EDGE.
                    SPREAD ON
1 & 1/4 cups Red Sauce (page 14.)

                    ADD IF DESIRED:
8 dried tomato halfs, cut into pieces and boiled briefly (blanched)
                    for 3 minutes in water (to cover.  Keep the water
                    for stock or discard.)

                    TOP WITH
12 oz. shredded Mozzarella cheese

                    AND A SELECTION OF:
1/2 can pitted black olives, sliced
1 green pepper (remove core), pieces
Mushroom slices
Cheddar cheese
Onion pieces
Pepperoni slices
Cooked ground beef

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 23 -=-


                    SPRINKLE WITH:
garlic powder (optional)
basil flakes
oregano flakes
olive oil
                    FOR BEST CRUST BAKE 25 MINUTES, THEN REMOVE FROM
                    PAN DIRECTLY ONTO OVEN RACK.  BAKE 5 MINUTES MORE
                    OR UNTIL DONE.  OR,

                    BAKE ABOUT 1/2 HOUR UNTIL CHEESE IS BROWNED AND
                    CRUST CRISP.  (MORE TOPPINGS TAKE MORE TIME.)

                    BAKE MULTIPLE PIZZAS SEQUENTIALLY TO AVOID
                    "STEAMED" PIZZA.

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FLAT BREAD MINI PIZZA

                    Serves 1.

                    ON A PIECE OF

Flat bread (page 91)

                    SPREAD

Red Sauce (page 14)
                    ALMOST TO THE EDGE.  GRATE ON

Mozzarella cheese.

                    YOU CAN ADD ANY PIZZA TOPPING (SEE PAGE 23)
                    THAT DOESN'T NEED THOROUGH COOKING, SUCH AS

sliced black olives
cheddar cheese

                    TOAST IN TOASTER OVEN OR BROIL BRIEFLY IN REGULAR
                    OVEN.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 24 -=-


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SWEET-SOUR CHEESE SAUCE

                    IN A HEAVY SAUCEPAN BROWN TO MAKE A ROUX:
1/4 cup flour
4 & 1/2 tsp. (=1 & 1/2 Tbsp) olive oil.

                    GRATE
4 oz. Cheddar cheese.

                    ADD TO THE ROUX TO MAKE A WHITE SAUCE:
3/4 cup milk (reconstituted from powdered is fine)
1/2 cup water.

                    STIR IN THE GRATED CHEESE AND
2 & 1/2 tsp. cider vinegar
1 tsp. sugar
3/4 tsp. salt

1/4 tsp. dry mustard powder
1/8 tsp. garlic powder
1/8 tsp. chili powder.

                    WHEN IT SIMMERS AND THICKENS, IT'S DONE.  GOOD
                    WITH PASTA, ESPECIALLY ELBOW MACARONI.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 25 -=-


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POTATOES WITH SESAME

                    (Adapted from Recipes for a Small Planet.)

                    PUT OVEN RACK IN UPPER PART OF OVEN AND PREHEAT
                    OVEN TO 400 DEGREES.

                    PEEL AND PRESS:
1 large or 2 small cloves garlic

                    RUB THE GARLIC ONTO THE BOTTOM AND SIDES OF A
                    LARGE FLAT BAKING DISH.  ALSO SMEAR AROUND THE
                    BOTTOM AND SIDES OF THE DISH:
1/2 tsp. olive oil
                    SLICE FINE (ABOUT 1/8"):
potatoes, washed, with eyes & bad spots removed, skins on (as needed,
                    probably about 4 cups)

                    HEAT:
1 & 1/4 cup milk (reconstituted from powdered is fine)
2 Tbsp. butter
2 cloves peeled, pressed garlic

                    LAYER IN PAN:
2 layers potato slices
1 layer grated cheese (as needed, probably about 1/2 cup.  I grate
                    this directly on with a hand grater)
1 layer sesame seeds (probably about 3/8 cup)
sprinkle paprika
sprinkle salt
another 2 layers potato slices
another 1 layer grated cheese
another sprinkle paprika
another sprinkle salt

                    POUR THE MILK MIXTURE ON EVENLY, WETTING ALL THE
                    POTATOES AND CHEESE.  BAKE ABOUT 45 MINUTES, UNTIL
                    TOP IS BROWNED AND POTATOES ARE SOFT.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 26 -=-


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CHEESE SOUFFLE

                    (Variation of Jane Heald's recipe.)

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 325 DEGREES.

                    SEPARATE TO TWO LARGE BOWLS:
8 egg yolks
8 egg whites
                    INTO THE YOLKS, MIX:
1/2 tsp. salt
1/4 tsp. paprika
1/8 tsp. cayenne pepper

                    GENTLY BROWN IN A HEAVY SAUCEPAN:
1/2 cup white flour, in
1/3 cup olive oil.
                    WHEN THE FLOUR HAS BROWNED, REMOVE PAN FROM HEAT.
                    STIR IN GRADUALLY AND THOROUGHLY TO MAKE A SMOOTH
                    WHITE SAUCE:
2 cups milk (reconstituted from powdered is fine) (TRY ADDING 1/2 C.,
                    STIR UNTIL THICK, 1/2 C. STIR UNTIL SMOOTH, THEN
                    REMAINING 1 C.)

                    ADD
1 & 1/2 cups grated cheddar cheese.

                    RETURN TO GENTLE HEAT.  STIR FREQUENTLY UNTIL
                    SAUCE THICKENS, AND CHEESE MELTS.  ADD
up to 1 cup spinach (heated from frozen and drained, or fresh washed &
                    cut up, optional)

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 27 -=-


                    STIR SOME OF THE HOT SAUCE INTO THE EGG YOLKS,
                    THEN RETURN THE SAUCE TO HEAT AND STIR UNTIL
                    THICKENED.  RETURN THE MIXTURE FROM THE PAN TO THE
                    COOL YOLK BOWL AND STIR OCCASIONALLY TO HASTEN
                    COOLING WHILE YOU BEAT THE EGG WHITES TO STIFF
                    PEAKS.

                    FOLD THE WHIPPED WHITES INTO THE CHEESE SAUCE.
                    THIS IS EASIEST IF THE SAUCE IS STILL WARM.  POUR
                    MIXTURE INTO AN UNGREASED CASSEROLE DISH.
                    STRAIGHT SIDES ARE BEST - I USE 2 GLASS SAUCEPANS
                    SO OUR 'SECONDS' CAN BE STRAIGHT FROM THE OVEN.

                    BAKE ABOUT 1 HOUR UNTIL IT IS PUFFY WITH A BROWNED
                    TOP.  BRING IT TO THE TABLE DIRECTLY FROM THE OVEN
                    AS IT WILL FALL AS IT COOLS.  SERVE WITH GREEN
                    PEAS AND A GRATED CARROT SALAD (PAGE 82.)

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 28 -=-


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BAKED GRITS

Quick and yummy.

                    (Variation of Quaker Regular Grits package.)

                    PUT OVEN RACK IN UPPER PART OF OVEN AND PREHEAT
                    OVEN TO 350 DEGREES.

                    BOIL:
3 & 1/2 cups water
1/2 tsp. salt
                    ADD:
3/4 cup grits (Old Fashioned, not Quick, is best)

                    COOK 20 MINUTES, COVERED.  (15 FOR QUICK)  MIX:
1 egg
2 cloves pressed or minced garlic
1 cup grated Cheddar cheese
1/2 tsp. Louisiana (or other) hot sauce

                    STIR INTO COOKED GRITS:
2 Tbsp. butter
                    STIR SOME OF THE HOT GRITS INTO THE EGG MIXTURE,
                    THEN RETURN THE EGG/GRITS MIXTURE TO HEAT AND COOK
                    BRIEFLY.  OIL OR GREASE A LARGE FLAT CASSEROLE
                    DISH, THEN POUR IN THE MIXTURE.  TOP WITH
                    ADDITIONAL
grated Cheddar
                    AND PERHAPS
bread crumbs
garlic powder
black pepper
raw sunflower seeds.

                    BAKE ABOUT 30 MINUTES UNTIL IT IS BUBBLING AND THE
                    CHEESE TOPPING IS MELTED AND STARTS TO BROWN.
                    (ONCE IT BUBBLES, BROILING TO BROWN THE TOPPING
                    HASTENS COMPLETION.)

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 29 -=-


                    SERVE WITH FRIED SUGAR POD PEAS AND A GREEN SALAD.

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DEVILLED EGGS

                    REMOVE SHELLS FROM
10 hardboiled eggs (page 65)
                    CUT EACH CHILLED EGG IN HALF, REMOVE THE YOLKS TO
                    A BOWL, AND SAVE THE WHITES FOR STUFFING.
                    PARTICALIZE THE YOLKS BY MASHING WITH A PASTRY
                    BLENDER OR FORK.  MIX IN
1/3 cup mayonnaise
1 & 1/2 tsp. prepared mustard
1/8 tsp. salt
1/4 tsp. sugar
1/8 tsp. garlic powder
pinch ground cayenne pepper
pinch curry powder
pinch ground dry mustard
pinch ground black pepper

                    STUFF THE WHITES, SPRINKLE WITH
ground paprika

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 30 -=-


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VELVEETA MACARONI

                    PUT OVEN RACK IN UPPER PART OF OVEN AND PREHEAT
                    OVEN TO 350 DEGREES.

                    BOIL:
12 oz. macaroni
                    RUB ONTO THE BOTTOM AND SIDES OF A LARGE FLAT
                    BAKING DISH:
1 & 1/2 tsp. olive oil

                    SPREAD THE COOKED MACARONI IN THE DISH AND TOP
                    WITH:
1 to 1 & 1/2 lbs sliced velveeta
1 to 2 tomatoes, cut into chunks

                    AND PERHAPS:
sliced mushrooms
peas
                    BAKE ABOUT 20 MINUTES UNTIL CHEESE IS MELTED AND
                    STARTS TO BROWN.  SERVE WITH GARLIC TOAST (page
                    15) AND SPINACH.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 31 -=-


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SAVORY CHEESE LOAF

                    (Variation of Dot Fry's recipe.)

                    PUT OVEN RACK IN MIDDLE OF OVEN AND PREHEAT OVEN
                    TO 350 DEGREES.

                    SLICE MOST OF WAY THROUGH:
italian bread
                    (see page 89) SPREAD WITH A MIXTURE OF:
2 Tbsp. melted butter
1 small grated onion
1/4 cup poppyseeds
3 Tbsp. mayonaise
1 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. ground black pepper

                    FOLD SLICES OF
american cheese
                    TO TRIANGLE SHAPE, INSERT BETWEEN BREAD SLICES.
                    WRAP IN FOIL. BAKE 20 MINUTES.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 32 -=-


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DEEP FRIED FISH

                    SLICE APPROXIMATELY 3/8" THICK:
haddock, blue hake or other mild fish

                    DIP IN
egg, beaten
                    THEN
spicey flour (page 36.)

                    IN A DEEP, HEAVY, METAL PAN (I USE A PRESSURE
                    COOKER BOTTOM) OR DEEP FAT FRYER (AT 325 DEGREES)
                    BOIL THE FISH PIECES IN HOT
peanut oil
                    ABOUT 10 MINUTES, STIRRING & TURNING OCCASIONALLY,
                    UNTIL BROWNED.

                    WITH A SLOTTED SPOON, STRAIN THE FISH PIECES OUT
                    AND PLACE ON PAPER TOWELS, SPRINKLE WITH
salt.
                    SERVE HOT WITH TARTAR SAUCE:

chopped Kosher Dill pickles, drained
mayonaise (equal amount)
                    MIX.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 33 -=-


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BAKED FISH

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 375 DEGREES. IN A LOAF PAN, MELT
1 Tbsp. butter
1 Tbsp. olive oil
3/8 tsp. Old Bay seasoning mix
1/4 tsp. salt

                    ADD
frozen fish fillets, enough to cover pan bottom.

                    BAKE 15 MINUTES, TURN, BAKE ANOTHER 15 MINUTES OR
                    UNTIL DONE.  SERVE ON WHITE RICE WITH PAN LIQUID
                    AS SAUCE.

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BROILED FISH

                    THAW FISH FILLETS, PRESS OUT WATER WITH PAPER
                    TOWELS.  MELT:
1 Tbsp. butter
1 Tbsp. olive oil
3/8 tsp. Old Bay seasoning mix
1/4 tsp. salt

                    COAT FILLETS IN MELTED MIXTURE, THEN

whole wheat bread crumbs.

                    BROIL UNTIL DONE, TURNING ONCE.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 34 -=-


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BIRD SAUCE

Incredible hot-sweet BBQ sauce.

                    (Variation of Bob Palmieri's recipe.)

                    MIX
3/4 cup sugar
3/8 cup Louisiana or tabasco hot sauce
3/4 cup honey
1/2 cup prepared yellow mustard
1/2 cup apple cider vinegar
1/4 cup ketchup
1 tsp. ground cayenne OR 3 Tbsp. crushed red pepper

                    BOIL IN A HEAVY SAUCEPAN (THIS SAUCE IS ACIDIC,
                    USE A GLASS OR ENAMEL PAN), UNCOVERED, 1/2 HOUR OR
                    UNTIL THICK.

                    KEEPS VERY WELL UNDER REFRIGERATION.  GOOD BBQ
                    SAUCE FOR POULTRY, OR ADD TO COOKED BUTTERED RICE.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 35 -=-


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BBQ GRILLED CHICKEN

                    POULTRY PIECE TIP FOR BETTER WINGS: CUT OFF THE
                    WING TIP AT 1ST ("WRIST") JOINT, THEN CLIP THE
                    INSIDE OF THE "ELBOW" SKIN AND BREAK THE "ELBOW"
                    BACKWARDS TO STRAIGHTEN IT.

                    COVER WITH SALTED WATER AND SIMMER 15 MINUTES:

1 chicken cut up, or chicken pieces: don't remove skin as fats are
                    important to the taste of this recipe

                    OVER CHARCOAL, COOK BOTH SIDES, TURNING THE PIECES
                    FREQUENTLY, UNTIL THE FATS ARE REDUCED AND THE
                    CHICKEN LOOKS DONE.  THEN ON EACH SIDE IN TURN,
                    COAT THE PIECES WITH BIRD SAUCE (PAGE 35), TURN
                    THE COATED SIDE DOWN, AND COOK IT ON.  CHECK
                    PROGRESS FREQUENTLY; BROWNING WILL HAPPEN QUICKLY
                    DUE TO CARMELIZATION OF SUGARS.

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SPICEY FLOUR

A premixed ingredient of many uses.

                    IN A GALLON BAG, SHAKE TO MIX:
1 cup white flour
1/2 cup whole wheat flour
1/2 cup semolina flour or cornmeal
2 tsp. salt
1 tsp. poultry seasoning
1/2 tsp. ground white or black pepper
1/2 tsp. curry powder
1/2 tsp. garlic powder
1/4 tsp. ground paprika
1/8 tsp. ground cayenne pepper

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 36 -=-


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OVEN FRIED CHICKEN

Chicken very tender, relatively greaseless, and with a delicious coat.

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 375 DEGREES.

                    POULTRY PIECE TIP FOR BETTER WINGS: CUT OFF THE
                    WING TIP AT 1ST ("WRIST") JOINT, THEN CLIP THE
                    INSIDE OF THE "ELBOW" SKIN AND BREAK THE "ELBOW"
                    BACKWARDS TO STRAIGHTEN IT.

                    COVER WITH SALTED WATER AND SIMMER 15 MINUTES:
1 chicken cut up, or chicken pieces

                    COAT DRAINED PIECES WITH
spicey flour (page 36)

                    SAUTE PIECES IN HEAVY SKILLET GREASED WITH
butter
                    UNTIL LIGHT BROWN OR GOLDEN, ON EACH SIDE.

                    BAKE ABOUT 30 MINUTES OR UNTIL DONE.

                    NOTE: BOIL BACK PIECES, NECK, & GIBLETS IN WATER
                    DISCARDED FROM THIS RECIPE TO MAKE SOUP STOCK OR
                    DOG SUPPLEMENT.  DOGS SHOULD NOT EAT WHOLE CHICKEN
                    BONES!  (DEBONE POULTRY OR RUN MEAT AND COOKED-
                    SOFT BONES THROUGH A GRINDER BEFORE SERVING.)

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 37 -=-


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ROAST CHICKEN & STUFFING

                    (Variation of Jane Heald's recipe.)

                    PUT OVEN RACK IN MIDDLE OF OVEN AND PREHEAT OVEN
                    TO 350 DEGREES.

                    RINSE
1 whole chicken
                    BRIEFLY SOAK IT IN CHANGES OF HOT TAPWATER TO WARM
                    THROUGH WHILE STUFFING IS PREPARED.

                    STUFFING: SAUTE IN HEAVY FRYING PAN
2 Tbsp. butter
1 chopped onion
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. poultry seasoning
                    AND PERHAPS
celery, chopped
parsley, chopped
mushrooms, sliced
                    WHEN THE VEGETABLE(S) ARE ALMOST COOKED, ADD AND
                    SAUTE
2 slices bread, cut into cubes.

                    STUFF THE CHICKEN. CLOSE THE OPENING WITH A SKEWER
                    OR 2.  BAKE UNCOVERED IN A HEAVY FRYING PAN ABOUT
                    20 MINUTES/POUND, BASTING HOURLY WITH PAN JUICES.
                    WHEN DONE, SKIN WILL BE GOLDEN AND LEG WILL MOVE
                    EASILY AT THE HIP.  SERVE WITH GRAVY (PAGE 39),
                    RICED POTATOES OR RICE, COOKED PEAS OR SPINACH,
                    AND SALAD.

                    DRIPPINGS STOCK FOR POULTRY GRAVY: WHEN THE FOWL
                    IS COOKED, OFFLOAD TO ANOTHER PAN.  TO THE
                    ROASTING PAN, ADD

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 38 -=-

1 & 1/2 cups water
                    AND STIR TO DISSOLVE PAN DRIPPINGS.  POUR THE
                    DRIPPINGS "BROTH" INTO A PYREX MEASURING CUP AND
                    LET THE GREASE FLOAT TO THE TOP.  USE A TURKEY
                    BASTER SYRINGE TO SUCK THE PAN DRIPPINGS "BROTH"
                    FROM UNDER THE GREASE.  IF YOU ROASTED IN A HEAVY
                    FRYING PAN, IT SHOULD NOW BE CLEAN ENOUGH TO MAKE
                    GRAVY IN.

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GUILT-FREE GRAVY

Olive oil replaces the traditional animal fat.

                    BROWN IN HEAVY FRYING PAN OR SAUCEPAN
1/3 cup spicey flour (page 36)
olive oil, enough to soak the flour
                    MIX DRIPPINGS BROTH, BEAN STOCK, GARLIC BROTH, OR
                    ANY OTHER BROTH CAREFULLY INTO THE BROWNED SPICEY
                    FLOUR AND BRING IT TO A SIMMER.  ADD AS NEEDED FOR
                    DESIRED CONSISTENCY
milk (optional, reconstituted from powdered is fine)
                    AND
soy sauce to taste

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 39 -=-


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ROAST DUCK

Tender and not too greasy.

                    (Variation of Hutterite recipe.)

                    RINSE
1 whole duck
                    PARBOIL 45 MINUTES.  A LARGE STOCK POT IS BEST,
                    BUT A TURKEY ROASTER PAN STRADDLING TWO BURNERS
                    WORKS WELL, IF THE DUCK IS TURNED FREQUENTLY
                    (BECAUSE THE WATER ONLY COVERS ABOUT 2/3 OF THE
                    FOWL.)  SAVE THE BROTH FOR MAKING SOUP AND GRAVY!

                    STUFF AS FOR CHICKEN (PAGE 38.)  ROAST AT 400
                    DEGREES ABOUT 1 HOUR.  SERVE WITH GRAVY AND BROWN
                    RICE, COOKED PEAS OR SPINACH, AND SALAD.

                    DUCK GRAVY: FOLLOW GRAVY, PAGE 39, USING DUCK
                    STOCK FROM THE PARBOIL AND/OR DRIPPINGS STOCK MADE
                    AS FOR CHICKEN GRAVY (page 38).  MILK IS NOT
                    NEEDED.

                    LEFTOVER DUCK: ON A
bread slice, warmed
                    LAYER
thin sliced raw onion
duck meat
duck gravy, hot
black pepper

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 40 -=-


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DEEP FRIED CHICKEN

                    PLUCK, GUT, WASH AND CUT INTO SERVING PIECES:
1 chicken.

                    POULTRY PIECE TIP FOR BETTER WINGS: CUT OFF THE
                    WING TIP AT 1ST ("WRIST") JOINT, THEN CLIP THE
                    INSIDE OF THE "ELBOW" SKIN AND BREAK THE "ELBOW"
                    BACKWARDS TO STRAIGHTEN IT.

                    PREHEAT
peanut oil
                    IN ELECTRIC SKILLET TO 375 DEGREES.  IN A SMALL
                    BOWL BEAT
1 egg.

                    DIP EACH PIECE OF CHICKEN IN BEATEN EGG TO WET IT,
                    THEN COAT THE WET PIECE WITH
Spicey Flour (page 36.)

                    PUT 4 OR 5 PIECES AT A TIME IN THE SKILLET. TURN
                    EVERY 5 MINUTES FOR 20 MINUTES, OR UNTIL COOKED
                    THROUGH.  DRAIN ON PAPER TOWELS.

                    WHEN DONE FRYING, DRAIN ALL COOLING OIL EXCEPT THE
                    OILY FLOUR-CRUMB CRUD AT THE BOTTOM OF THE
                    SKILLET.  HEAT THE SKILLET TO 350 DEGREES AND MIX
                    IN:
Spicey Flour
                    TO MAKE A ROUX.  REDUCE HEAT TO 300 DEGREES.  ADD
                    MILK OR STOCK TO MAKE GRAVY.

                    SERVE WITH MASHED POTATOES, GREEN PEAS, AND A
                    SALAD.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 41 -=-


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POT ROAST

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 300 DEGREES.

                    COAT A
beef roast
                    IN
flour
                    AND BROWN ON ALL SIDES IN A HEAVY SKILLET GREASED
                    WITH
butter.

                    WASH AND CUT INTO PIECES
potatoes
onions
carrots
garlic
                    PUT MEAT IN A CASSEROLE SURROUNDED BY VEGETABLE
                    PIECES.  ADD
stock AND/OR wine
                    TO JUST COVER.  SEASON WITH
salt
pepper
basil

                    BAKE 2 TO 4 HOURS OR UNTIL MEAT IS VERY TENDER.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 42 -=-


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VENISON POT ROAST

Magnificent treatment for venison and veggies.

                    PUT OVEN RACK IN CENTER OF OVEN.  DO NOT PREHEAT
                    OVEN.  SOAK AN UNGLAZED COVERED CLAY POT (I USE A
                    ROMERTOPF) IN CLEAN
water
                    FOR AT LEAST 15 MINUTES WHILE PREPARING THE
                    FOLLOWING:

                    COAT A
3/4 to 1 lb. venison or beef roast
                    IN
flour
                    AND BROWN ON ALL SIDES IN A HEAVY SKILLET GREASED
                    WITH
butter.

                    WASH AND CUT INTO PIECES
2 potatoes
2 onions
1/2 a green pepper
3 carrots
6 mushrooms
5 cloves garlic.

                    TOSS VEGGIE PIECES IN A BIG BOWL WITH
1 cup shredded cabbage
2 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper
1 tsp. parsley flakes
1 tsp. basil flakes.

                    MIX IN A 2 CUP MEASURE
1 & 1/2 cup red wine

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 43 -=-

1 Tbsp. Worchestershire sauce
1 Tbsp. soy sauce
water to make 2 cups

                    PUT A LAYER OF VEGETABLE PIECES IN THE BOTTOM OF
                    THE CASSEROLE.  LAY THE MEAT ON IT, THEN SURROUND
                    AND COVER THE MEAT WITH VEGETABLE PIECES.  ADD THE
                    PREPARED WINE MIXTURE.  TURN THE OVEN ON TO 450
                    DEGREES AND BAKE 2 TO 3 HOURS WITH A TRAY UNDER
                    IT.

                    SERVE WITH FANCY MALT ROLLS, GREEN BEANS, AND
                    SALAD FOR A HOLIDAY FEAST.  (THE CASSEROLE CAN BE
                    REMOVED FROM THE OVEN AND WAIT COVERED WHILE THE
                    ROLLS BAKE.)

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 44 -=-


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ETRUSCAN BEEF

                    (Variation of The Clay-pot Cookbook.)

Tender treatment for venison.  Worth buying a Romertopf casserole for!

                    PUT OVEN RACK IN CENTER.  DO NOT PREHEAT OVEN.

                    PREPARE A MARINADE IN A GLASS OR PLASTIC
                    CONTAINER:
1/2 cup wine
1/2 tsp. pepper
1/4 tsp. curry powder
1 tsp. salt
1 tsp. olive oil
1 Tbsp. soy sauce
1 Tbsp. apple cider vinegar

                    SOAK A

small beef roast, fat trimmed away

                    IN THE MARINADE FOR SEVERAL HOURS, REFRIGERATED.

                    SOAK THE UNGLAZED COVERED CLAY POT (I USE A
                    ROMERTOPF) IN CLEAN
water
                    FOR AT LEAST 15 MINUTES.

                    DREDGE THE ROAST IN
white flour
                    AND BROWN ON ALL SIDES IN A HOT HEAVY SKILLET
                    GREASED WITH
olive oil.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 45 -=-


                    WASH AND CUT TO CONVENIENT BITES
2 medium carrots
1 large or 2 small onions
1/2 green pepper
2 medium potatoes
5 medium mushrooms
                    AND SLICE THIN
3 cloves of garlic.

                    PUT THE CARROTS AND 1/2 THE GARLIC SLICES IN THE
                    BOTTOM OF THE SOAKED CASSEROLE, THEN THE MEAT
                    SURROUNDED BY MUSHROOMS AND GREEN PEPPER PIECES.
                    SPRINKLE ON THE REST OF THE GARLIC SLICES AND
                    COVER WITH ONIONS AND POTATOES.  POUR THE MARINADE
                    OVER ALL.

                    COVER YOUR POT WITH ITS SOAKED CLAY TOP AND PLACE
                    IN A COLD OVEN.  TURN ON THE HEAT TO 480 DEGREES
                    AND COOK 90 MINUTES (= 1 & 1/2 HOURS.)

                    SERVE WITH COLESLAW (PAGE 83.)

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 46 -=-


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BEEF STEW

                    COAT
1 lb. chuck steak
                    IN
white flour.
                    FRY TO BROWN BOTH SIDES IN HEAVY SKILLET OILED
                    WITH
butter or olive oil.

                    CUT INTO BITE SIZE PIECES, ADD
2 cups water
skillet residue.

                    PRESSURE COOK 40 MINUTES.  ADD AND STIR:
2 large onions, cut into bites
2 carrots, cut into bites
2 potatoes, cut into bites
1 cup water
1 garlic clove, minced
1 tsp. salt
                    PRESSURE COOK 5 MINUTES.

                    SHAKE TOGETHER IN A SMALL JAR TO MIX
1 Tbsp. corn starch
1/4 cup water

                    ADD STARCH MIXTURE TO STEW, WITH
1/2 cup frozen or fresh green peas
1/8 tsp. ground black pepper
1/4 tsp. basil

                    HEAT TO SIMMER.  SERVE WITH ROLLED BISCUITS (page
                    97) AND A GREEN SALAD.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 47 -=-


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MEAT LOAF

                    PUT RACK IN CENTER OF OVEN.  PREHEAT OVEN TO 350
                    DEGREES.

                    THAW IF FROZEN:
2/3 lb. ground beef, elk, venison, or yak meat
                    CHOP IN FOOD PROCESSOR WITH CHOPPER BLADE:
2 slices (old) bread
1/2 medium onion
1/2 tsp. salt
1/8 tsp. ground black pepper
1/4 tsp. basil flakes

                    MIX IN BOWL:
1 egg
1/2 tsp. grated prepared horseradish
1 Tbsp. catsup
1/2 tsp. lemon juice
1 tsp. Worchestershire sauce

                    FLUFF BEEF INTO BOWL, ADD CRUMB MIXTURE.  MIX
                    GENTLY.  PAT INTO LOAF PAN.

                    TOP WITH:
3 Tbsp. salsa, picante, or taco sauce

                    BAKE AT 350 DEGREES ABOUT 1 HOUR IN MIDDLE OF
                    OVEN.  SERVE HOT SLICES.  LEFTOVER SLICES GOOD IN
                    SANDWICHES HOT OR COLD.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 48 -=-


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ITALIAN MEATBALLS

                    MIX:
2 lbs. ground elk, beef, or venison
2 cups bread crumbs
1 cup = 5 oz. grated parmesean or romano cheese
4 cloves garlic, pressed or minced
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. mint
1 tsp. salt

                    ROLL IN ABOUT 32 BALLS ABOUT 1 & 1/2" DIAMETER.
                    FRY IN ABOUT 1/2" OF
peanut oil
                    IN HEAVY SKILLET.

                    SERVE WITH RED SAUCE ON SPAGHETTI, OR

                    SERVE WITH RED SAUCE AND GRATED MOZZARELLA CHEESE
                    IN A
Submarine Sandwich Roll (page 90.)

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 49 -=-


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ROAST BEEF

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 350 DEGREES.

                    WASH AND CUT INTO PIECES
2 potatoes
2 large onions
2 carrots
mushrooms (optional)
green pepper (optional)
green onions (optional)

                    TOSS VEGETABLE PIECES IN
olive oil
salt
ground black pepper
basil
                    AND PLACE IN HEAVY SKILLET.

                    PUT A RINSED
beef roast
                    ON TOP, FAT SIDE UP, AND SPRINKLE MEAT GENEROUSLY
                    WITH
dried onion flakes
                    AND SOME
salt
ground black pepper

                    IF THE MEAT IS LEAN (TRUE OF VENISON!), DRIZZLE
                    WITH
olive oil

                    BAKE ABOUT 40 MINUTES PER POUND, UNTIL INTERNAL
                    TEMPERATURE IS AT LEAST 140 DEGREES ON A MEAT
                    THERMOMETER.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 50 -=-


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PORK OR BEEF LO MEIN

                    COOK
Spaghetti or other fine noodles
                    DRAIN, TOSS NOODLES IN
olive oil.

                    SLICE VERY THIN
1 pork chop or chuck steak, raw
                    FRY MEAT STRIPS OVER MODERATE HEAT IN HEAVY
                    SKILLET OILED WITH
peanut oil.
                    SPRINKLE WITH
salt
ground cumin seed.
                    REMOVE COOKED MEAT STRIPS TO A DISH.

                    IN THE SAME PAN, FRY
1 onion, thinly sliced.
                    ADD THE NOODLES, SEASON WITH
salt
ground cumin seed
soy sauce.
                    SERVE NOODLE MIXTURE WITH MEAT ON TOP.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 51 -=-


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VENISON LO MEIN

                    PUT A POT OF
water
                    ON TO HEAT TO A BOIL.  PREPARE STIR-FRY ITEMS:

1 small or 1/2 large green pepper, seeded & sliced in bite-sized
                    strips
1 small onion, sliced thin
1 very large or a handful of smaller mushrooms, sliced
1 carrot, julienned
2-3 Tbsp. tomato pieces
1/2 cup venison roast, sliced thin & cut in bites

                    ALSO SLICE THIN
1/2 cup cabbage.

                    COOK IN BOILING WATER ABOUT 5 MINUTES OR PER
                    PACKAGE DIRECTIONS
6-8 oz. Chuka Soba or other oriental noodles.

                    PREPARE STIR-FRY SAUCE WITH CHOPPER BLADE:
1 & 1/2 Tbsp. miso
3/4 cup water
1/4 cup wine, such as burgundy
1/8 tsp. ginger powder
2 cloves garlic
3/4 tsp. salt
1 tsp. sugar

                    HEAT IN A HEAVY NON-ALUMINUM FRYING PAN
2 Tbsp. peanut oil.

                    DRAIN NOODLES, FRY BRISKLY BRIEFLY, TURNING UNTIL
                    NOODLES ARE COATED.  OFFLOAD TO THEIR COOKING POT.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 52 -=-


                    HEAT IN THE FRYING PAN
1/4 cup olive oil.

                    START THE VENISON FRYING AND GENEROUSLY GRIND ON
black pepper.

                    TURN, THEN ADD THE STIR-FRY ITEMS.  COOK BRISKLY,
                    TURNING, UNTIL VEGGIES ARE MOSTLY COOKED.  ADD THE
                    CABBAGE, STIR-FRY SAUCE, AND NOODLES.  CONTINUE TO
                    TURN UNTIL ALL IS MIXED AND THE SAUCE IS MOSTLY
                    BOILED OFF.  POUR EVENLY OVER THE DISH

1/4 cup soy sauce.

                    SERVE WITH CHOPSTICKS.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 53 -=-


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SHEPHERD'S PIE

                    CUT IN HALF AND PRESSURE COOK 10 MINUTES:
8 potatoes
1 cup water.

                    THAW IN MICROWAVE:
1 cup green peas.

                    FRY TO BROWN:
1 Tbsp. olive oil
1 lb. ground beef
salt
pepper
garlic powder.

                    DICE AND MICROWAVE:
3 large carrots
1/3 cup onion
1/3 cup green pepper
1/3 cup celery.

                    REMOVE THE BEEF TO A BOWL.  ADD TO THE FRYPAN
2 cups water
                    AND STIR WELL TO DISSOLVE THE PAN DRIPPINGS.
                    REMOVE THE DRIPPINGS TO A BOWL.

                    IN THE NOW-CLEANISH FRYPAN, BROWN TO MAKE A ROUX:
1/4 cup flour
4 & 1/2 tsp. (=1 & 1/2 Tbsp.) olive oil.

                    STIR THE DRIPPINGS-WATER IN TO MAKE A SMOOTH
                    GRAVY, WITH:
1 Tbsp. Red Sauce (page 14)
1 tsp. soy sauce
1 tsp. Worcestershire sauce
1/2 tsp. salt.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 54 -=-


                    POUR MOST OF THE WATER OFF THE POTATOES AND MASH
                    THEM WITH:
1/4 tsp. salt
1 Tbsp. olive oil.

                    IN A LARGE FLAT CASSEROLE (OR TWO 9" ROUND ONES),
                    LAYER:
BEEF
VEGGIES
GRAVY
POTATOES
ground black pepper
spray oil.

                    BAKE 1/2 HOUR AT 350 DEGREES.

                    THIS RECIPE FREEZES WELL.  THAW IN MICROWAVE (OR
                    FRIDGE) BEFORE BAKING.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 55 -=-


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VENISON CURRY

                    ADD IN ORDER TO A LARGE GLASS POT ON LOW HEAT:
2 Tbsp. olive oil
2 carrots, diced
1 large onion, chopped (yellow onion preferred)
1 lb. ground venison
1 apple, peeled, cored and diced
2 large cloves garlic, pressed or minced
1 Tbsp. curry powder
1/4 tsp. ground cloves

                    WHILE THAT'S BROWNING GENTLY, DRAIN INTO A LARGE
                    BOWL THE LIQUID FROM:
1 large can (28 oz.) whole peeled tomatoes.

                    ADD TO THE LIQUID:
the peeled tomatoes, sliced
2 bay leaves
1/4 cup raisins
1 tsp. lemon juice

                    IN A BLENDER, MIX
2 cups water
1 Tbsp. miso        (or substitute 2 cups stock for both)
                    THEN ADD IT TO THE LIQUID.

                    WHEN THE MEAT AND VEGETABLES ARE COOKED, ADD THE
                    LIQUID.  HEAT TO A SIMMER, AND SIMMER UNCOVERED
                    ABOUT 20 MINUTES.  REMOVE THE BAY LEAVES.  SERVE
                    OVER WHITE RICE WITH SALT AND PEPPER AVAILABLE.

                    THIS FOOD STORES AND REHEATS WELL.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 56 -=-


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SOUVLAKI

*** Superb flavor, well worth the time and effort of preparation. ***

                    (From Jeff Smith via Richard Cohen.)

                    PREPARE MARINADE:
1/2 cup olive oil
1 cup (cheap, acid) red wine
1 tsp. salt
1 tsp. black pepper (to taste)
1 tsp. oregano
1 tsp. whole dried mint
3 cloves garlic, crushed.

                    MARINATE, OVERNIGHT IF TIME PERMITS:
2 Lbs. lamb leg meat, cut into chunks.  Leave some of the fat on for
                    best flavor.

                    WHEN THE MARINADE IS PREPARED, ALSO MAKE AND
                    REFRIGERATE THE TZATZIKI SAUCE:
2 cups yogurt
1/2 medium cucumber, coarsely grated
1 carrot, grated
2 cloves garlic, crushed
1 Tbsp. olive oil
1/4 tsp. dried dillweed
1/8 tsp. salt
1/16 tsp. ground black pepper

                    SKEWER & GRILL THE LAMB CHUNKS.  LAY A LINE OF
                    COOKED LAMB CHUNKS ON:
warmed pita bread, with
fresh onion slices
fresh tomato slices
tzatziki sauce.
                    FOLD & SERVE.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 57 -=-


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POTATOES WITH HAM

                    (Adapted from Recipes for a Small Planet and Joy
                    of Cooking.)

                    SEE POTATOES WITH SESAME, PAGE 26, BUT VARY
                    RECEIPE THUS:

                    OMIT 1ST LAYER OF CHEESE AND SESAME SEEDS,
                    SUBSTITUTE:
sprinkle dried onion flakes (probably about 2 Tbsp.)
generous dusting flour (probably about 2 Tbsp.)
1 layer sliced ham, bite-sized pieces

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PORK CHOPS

                    COAT
pork chops
                    IN A SAUCE OF MIXED
Hoisin sauce
honey, equal amount

                    CHARCOAL GRILL, TURNING FREQUENTLY, UNTIL JUST
                    DONE THROUGH.

                    SPECIAL TOUCH FOR STRONGER FLAVOR: POKE LINEAR
                    POCKETS IN EACH RAW CHOP BY STICKING A STEAK KNIFE
                    IN FROM ONE EDGE.  FILL THE POCKETS WITH SAUCE,
                    USING A SYRINGE OR TURKEY BASTER.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 58 -=-


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PORK ROAST

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 350 DEGREES.

                    CUT SLOTS IN A
pork roast
                    COAT THE ROAST IN A SAUCE OF MIXED
Hoisin sauce
honey, equal amount
                    MAKING SURE SAUCE GETS DOWN INTO THE SLOTS.

                    BAKE ABOUT 1/2 HOUR PER POUND UNTIL INTERNAL
                    TEMPERATURE IS AT LEAST 170 DEGREES ON A MEAT
                    THERMOMETER.  (DO NOT UNDERCOOK DUE TO DANGER OF
                    TRICHINOSIS!)

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 59 -=-


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PORK ROAST SOUP

A sweet delicious soup.

                    SIMMER LEFTOVER
pork roast (page 59)
                    IN
lightly salted water
                    UNTIL A RICH BROTH IS MADE, ABOUT 1 HOUR.

                    REMOVE AND DEBONE THE MEAT, AND SKIM THE FAT FROM
                    THE BROTH.  ADD TO THE BROTH:
the simmered roast meat, cut up
tomato slices
soy sauce
                    SIMMER.  FRY IN A HEAVY SKILLET
sliced cabbage
olive oil
ground black pepper
                    ADD COOKED CABBAGE TO THE SOUP.  DO NOT OVERCOOK,
                    SERVE SOON AFTER ADDING THE CABBAGE.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 60 -=-


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PIGS IN BLANKETS

                    MAKE DOUGH FOR

Flat bread (page 91)

                    DIVIDE DOUGH IN 10 PIECES.  FLATTEN AND ROLL A
                    PIECE OF DOUGH PRETTY THIN.  CUT 'DIAGONALLY' AS
                    POSSIBLE TO MAKE 2 TRIANGLES OF DOUGH.  STARTING
                    AT THE BIG END, ROLL A

hot dog (as it comes from the store, cold & 'fully cooked')

                    UNTIL IT HAS DOUGH ALL AROUND.  KEEP ROLLING
                    TOWARD THE DOUGH'S POINT, ENCLOSING OPTIONAL

small cheese slices

                    UNTIL THE DOUGH IS ALL ROLLED AROUND THE HOT DOG.
                    IT WILL BULGE IN THE MIDDLE LIKE A CROISSANT,
                    WHERE THERE ARE MORE LAYERS.

                    RISE 10 MINUTES ON A GREASED SHEET. BAKE AT 375
                    DEGREES FOR 25 MINUTES.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 61 -=-


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SCRAMBLED EGGS

                    PREHEAT A HEAVY SKILLET NOT TOO HOT, OR AN
                    ELECTRIC FRYING PAN TO 300 DEGREES.  MIX IN A BOWL
eggs
salt
grated cheddar cheese, about 1/4 as much as volume of eggs

                    MELT
butter
                    TO GREASE THE SKILLET.  POUR IN THE EGG MIXTURE
                    AND COOK, STIRRING CONSTANTLY, UNTIL EGGS ARE DRY.
                    DUST WITH
ground pepper

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 62 -=-


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BLACK EYED PEA OMELET

Yum!

                    PREHEAT A HEAVY SKILLET NOT TOO HOT, OR AN
                    ELECTRIC FRYING PAN TO 275 DEGREES.  MIX IN A
                    BOWL:
2 large eggs
2 Tbsp. grated cheddar cheese
sprinkle of salt.

                    MELT
butter
                    TO GREASE THE SKILLET.  COAT THE BOTTOM OF THE PAN
                    WITH THE EGG MIXTURE.  SPRINKLE OVER ALL:
1/2 cup grated Mozzarella cheese.

                    SPRINKLE OVER HALF THE AREA:
1/2 cup drained cooked blackeyed peas
1 Tbsp. chopped canned or pickled chili peppers
sprinkle of ground black pepper.

                    COOK 2 MINUTES.  FOLD THE LESS-DECORATED SIDE
                    OVER.  COVER AND COOK 1 MINUTE (OR UNTIL THE EGGS
                    ARE COMPLETELY COOKED, THE CHEESE IS MELTED AND
                    THE BEANS ARE HOT.)

                    SERVE HOT WITH BUTTERED TOAST.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 63 -=-


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MUSHROOM-SWISS OMELET

3 eggs serves 3 people.

                    PREHEAT A HEAVY SKILLET NOT TOO HOT, OR AN
                    ELECTRIC FRYING PAN TO 300 DEGREES.  SLICE
4 medium mushrooms.

                    GREASE THE SKILLET WITH
butter
                    AND FRY THE MUSHROOM SLICES UNTIL BROWNED ON BOTH
                    SIDES.  IN A BOWL, BEAT WITH AN EGGBEATER:

3 large eggs from happy hens
sprinkle of salt.

                    OFFLOAD THE MUSHROOM SLICES TO A PLATE OR SMALL
                    BOWL AND REDUCE THE SKILLET HEAT TO 275 DEGREES.
                    MELT
butter
                    TO GREASE THE SKILLET AGAIN.  COAT THE BOTTOM OF
                    THE PAN WITH THE EGG MIXTURE.  GRATE DIRECTLY OVER
                    ALL:

2 Tbsp. grated cheddar cheese
1/4 cup grated Swiss cheese.

                    ARRANGE THE COOKED MUSHROOM SLICES OVER HALF THE
                    AREA AND SPRINKLE OVER THEM:

fresh ground black pepper.

                    FOLD THE LESS-DECORATED SIDE OVER.  COVER AND COOK
                    1 MINUTE (OR UNTIL THE EGGS ARE COMPLETELY COOKED
                    AND THE CHEESE IS MELTED.)

                    SERVE HOT WITH BUTTERED TOAST.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 64 -=-


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HARD BOILED EGGS

                    EGGS STARTED IN COLD WATER DO NOT CRACK BUT THEY
                    ALSO DO NOT SHELL EASILY.  LOWER EGGS VERY GENTLY
                    INTO BOILING WATER WITH A LARGE SPOON TO KEEP
                    CRACKING TO A MINIMUM.

                    IN A SAUCEPAN, BOIL
water
                    ADD
eggs
                    COOK 15 MINUTES.  DRAIN AND IMMERSE IN SEVERAL
                    CHANGES OF COLD WATER TO COOL THE EGGS QUICKLY.
                    RAPID COOLING OF THE OUTER LAYER OF THE EGG IS
                    IMPORTANT FOR EASY SHELLING.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 65 -=-


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PANCAKES

                    IT'S EASY TO MAKE PANCAKE MIX WITH THIS RECIPE.
                    WHEN I MIX UP A BATCH OF PANCAKES, I ALSO
                    DUPLICATE THE RECIPE EXCEPT FOR THE EGGS AND WATER
                    INTO A JAR.  THEN THE NEXT TIME, I HAVE
                    PREMEASURED MIX ALL READY TO GO.

                    GREASE GRIDDLE OR HEAVY SKILLET WITH
spray cooking oil (optional),
                    THEN PREHEAT TO 350 DEGREES.  MIX:

1 cup white flour
1/3 cup semolina, cornmeal, whole wheat, or white flour
1 Tbsp. sugar
3/4 tsp. salt
2 tsp. baking powder
1/2 cup powdered milk and 1 & 1/2 cups water OR 1 & 1/2 cups milk
                    (Sourish milk works deliciously well.)
2 eggs
                    SMOOTH BATTER WITH EGG BEATER.

                    IF YOU DO NOT USE SPRAY OIL,
butter
                    GRIDDLE BEFORE POURING EACH BATCH OF BATTER.  FLIP
                    WHEN BROWNED AND BUBBLES HAVE FORMED ON TOP
                    SURFACE.  SERVE WITH CHOKECHERRY SYRUP (PAGE
                    151), MAPLE SYRUP, HONEY, JAM OR MOLASSES.
                    MAKES ABOUT 14 3.5" PANCAKES.

VARIATION: REDUCE WATER TO 1 & 1/4 CUP.  ADD 1 JULIENNED BANANA AFTER
                    MIXING.  FRY AS USUAL.

FLUFFY PANCAKES: SEPARATE EGGS, BEAT WHITES STIFF.  DUMP ON DRY MIX,
                    THEN WATER.  FOLD.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 66 -=-


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WAFFLES

                    PREHEAT THE WAFFLE IRON.

                    PROCEED AS FOR PANCAKES (PAGE 66), EXCEPT
                    SEPARATE THE EGGS.  PREPARE THE DRY INGREDIENTS,
                    BEAT THE WHITES TO STIFF PEAKS WITH THE EGGBEATER,
                    THEN ADD THE WATER OR MILK TO THE DRY INGREDIENTS
                    AND YOLKS AND SMOOTH THE BATTER.  FOLD THE WHITES
                    INTO THE BATTER BEFORE IT THICKENS.

                    BUTTER THE WAFFLE IRON BEFORE APPLYING BATTER FOR
                    EACH WAFFLE.  ABOUT 1 & 1/2 CUPS OF BATTER MAKES A
                    9x9" SQUARE WAFFLE.  COOK 6 MINUTES OR UNTIL
                    NICELY BROWN.  LET THE IRON HEAT FOR 2 MINUTES
                    BETWEEN WAFFLES.

                    1 BATCH OF PANCAKE MIX MAKES 2&1/2 9x9" WAFFLES.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 67 -=-


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GRITS

                    BOIL:
3 & 1/2 cups water
1/2 tsp. salt
                    ADD:
3/4 cup grits (Old Fashioned, not Quick, is best)

                    COOK 20 MINUTES, COVERED.  (15 FOR QUICK)

Cheese Grits:
                    MIX IN:
1 Tbsp. butter
1 cup grated cheddar cheese

Tuna Grits:
                    TOP WITH:
butter
canned tuna or salmon
sprinkle of salt (optional)

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 68 -=-


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HASH BROWN POTATOES

                    HEAT ELECTRIC SKILLET TO 375 DEGREES.

                    WASH
2 medium potatoes.

                    GRATE WITH FOOD PROCESSOR FINE OR MEDIUM GRATER,
                    OR A HAND GRATER.  SPRINKLE SKILLET WITH
1 Tbsp. olive or peanut oil.

                    SQUEEZE HANDFULS OF SHREDDED POTATO TO REMOVE THE
                    STARCHY LIQUID, THEN FLUFF THE SHREDS INTO THE
                    PAN.  SPRINKLE ON:
salt
dry onion flakes.

                    IN ABOUT 5 MINUTES, TURN SECTIONS TO BROWN ON
                    OTHER SIDE.  SERVE HOT WITH SALSA OR KETCHUP.

                    WHEN THE HASH BROWNS ARE READY, THE PAN IS
                    PROBABLY JUST THE RIGHT TEMPERATURE TO BUTTER,
                    REDUCE THE THERMOSTAT TO 300 DEGREES, AND POUR IN
                    SCRAMBLED EGGS OR AN OMELET.  INGREDIENTS FOR
                    THESE CAN BE PREPARED WHILE THE HASH BROWNS COOK.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 69 -=-


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POTATO PANCAKES

                    PREHEAT GRIDDLE TO 400 DEGREES.  SHRED IN FOOD
                    PROCESSOR
4 potatoes (about 2 cups)
1 onion
                    TAKE HANDFULLS OF SHREDS AND SQUEEZE OUT VEGETABLE
                    JUICE AS YOU OFFLOAD THEM TO A BOWL.  PROCESS WITH
                    CHOPPER BLADE:
3 eggs
2 Tbsp. white flour
1 & 1/4 tsp. salt
1/8 tsp. ground white or black pepper

                    ADD 1/2 OF THE SHREDDED VEGETABLES, PROCESS UNTIL
                    JUST MIXED.  ADD THE REST OF THE SHREDDED
                    VEGETABLES, PROCESS IN BURSTS UNTIL JUST MIXED.

                    SPOON MIXTURE ONTO
buttered
                    GRIDDLE AND FLATTEN SOMEWHAT.  BROWN ON BOTH
                    SIDES.  SERVE WITH TOPPINGS OF

sour cream or plain yoghurt
applesauce

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 70 -=-


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SONORA SPECIALS

                    WRAP
scrambled egg
bean glop (see page 1)
grated cheddar cheese
                    IN
flour tortilla (see page 96)
                    MICROWAVE TO MELT CHEESE.  TOP WITH:
taco sauce or salsa
sliced avocado OR tomato
sour cream OR plain yoghurt

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CINNAMON AND SUGAR

                    MIX
1/4 cup white sugar
2 tsp. ground cinnamon

                    SERVE SPRINKLED ON BUTTERED TOAST.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 71 -=-


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CRUNCHY GRANOLA

                    A blast from my past.  Mom discovered this recipe
                    in 1972.

                    MIX IN A LARGE PAN
2 lb 10 oz quick oatmeal flakes
10 oz sugar 'n' honey wheat germ
1/2 lb dark brown sugar
2 cups broken walnut pieces
7 oz sunflower seeds
1 cup sesame seeds
14 oz shredded cocoanut

                    DISSOLVE
2 tsp. salt
                    IN
2/3 cups water
                    AND MIX IN
1 cup honey
1 & 1/2 cups oil (corn, peanut, etc.)
1 Tbsp. vanilla extract

                    POUR LIQUID OVER OAT MIX & STIR.  BAKE IN LARGE
                    FLAT PANS AT 350 DEGREES.  STIR EVERY 10 MINUTES
                    FOR ABOUT 40 MINUTES UNTIL DRY AND CRUMBLY.  STORE
                    AS CEREAL IN SEALED CONTAINERS.  DELICIOUS WITH
                    MILK AND MAYBE SLICED BANANA OR OTHER FRUIT.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 72 -=-


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CLUB SANDWICH

This traditional sandwich is a double-decker.

                    LAYER:
lightly toasted bread slice
mayonnaise
sliced turkey
salt
ground pepper
mayonnaise
lightly toasted bread slice
mayonnaise
bacon
lettuce
tomato slices
mayonnaise
lightly toasted bread slice

                    CUT AND SERVE.

Dagwood Variation:
                    ADD
sliced cheese
                    UNDER THE TURKEY.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 73 -=-


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HOUSE SPECIAL BURGER

                    FRY IN HEAVY SKILLET
mushroom slices, enough for 1 layer in sandwich
butter
                    REMOVE TO DISH, THEN FRY
onion slices, enough for 1 layer in sandwich
butter
                    REMOVE TO DISH, THEN FRY
1 thin burger patty
                    AFTER FLIPPING, MELT ON AS 2ND SIDE COOKS:
1 slice American cheese.

                    TOAST
2 slices bread
                    AND ASSEMBLE:
 TOAST
mayonnaise
tomato slices
 CHEESEBURGER
 MUSHROOM SLICES
 ONION SLICES
ketchup
 TOAST

                    SERVE WITH A KOSHER DILL PICKLE.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 74 -=-


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COLESLAW & PROVOLONE SANDWICH

This is one of my all-time personal favorites.  It's almost as good on
                    store-bought 'deli rye.'

                    ON ONE HALF OF A PIECE OF

flatbread (page 91)

                    SPREAD

coleslaw (page 83).

                    COVER COLESLAW WITH

sliced provolone cheese

                    AND FOLD OTHER HALF OF BREAD OVER IT.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 75 -=-


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CHEESE STEAK SANDWICH

Recreated from fond memories of Rose Tree Hoagies.

Italian style:

                    SLICE A HOMEMADE

Submarine Sandwich Roll (page 90)

                    AND TOAST BRIEFLY.  FRY ON EACH SIDE IN AN
oiled
                    PAN:
shaved raw beef
salt
pepper.

                    MELT ON
American or Mozzarella cheese slices.

                    MIX EQUAL PARTS OF:
olive oil
red wine vinegar
                    AND DRIZZLE MIX ONTO THE INNER SURFACES OF THE
                    TOASTED BUN HALFS.  PUT THE COOKED MEAT AND MELTED
                    CHEESE IN THE BUN WITH
raw onion slices
tomato slices
lettuce.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 76 -=-


                    * * * * * * * * * * * * * * * * * * * * * * * *

Greek style:

                    FRY ON EACH SIDE IN AN
olive oiled
                    PAN:
thin sliced roast beef
basil flakes
ground black pepper.

                    AS THE SECOND SIDE COOKS, COVER PAN TO MELT ON
American cheese slices.

                    WARM A PIECE OF
flatbread (page 91)

                    IN THE TOASTER.  SPREAD HALF OF ONE FACE WITH
mayonnaise
                    AND PLACE THE COOKED MEAT AND CHEESE ON IT.

                    SERVE WITH A PICKLE.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 77 -=-


                    * * * * * * * * * * * * * * * * * * * * * * * *

American style:

                    FRY IN AN
olive oiled
                    HEAVY FRYING PAN:
1 sliced green onion
2 Tbsp. sliced red, white or yellow onion
2 tsp. sliced pickled hot pepper.

                    TOAST LIGHTLY
2 large slices of white bread.

                    REMOVE THE VEGETABLES TO A HOLDING BOWL.  FRY ON
                    EACH SIDE IN THE SAME PAN

thin sliced raw beef
salt
ground black pepper.

                    WHEN THE MEAT IS JUST COOKED, ASSEMBLE THE PIECES
                    (INTO THE CENTER OF THE PAN) INTO A DENSE DOUBLE
                    LAYER MATCHING THE SIZE OF A BREAD SLICE.  LAY ON
                    A LAYER OF:
American cheese slices,
                    THEN TOP WITH THE COOKED VEGETABLES.  TURN OFF THE
                    HEAT AND COVER, TO LET RESIDUAL HEAT MELT THE
                    CHEESE.

                    DOT THE BREAD SLICES WITH
olive oil,
                    THEN SPRINKLE ON
red wine vinegar.

                    CAREFULLY LIFT THE MEAT-MELTED CHEESE-VEGGIES
                    STACK INTACT ONTO ONE BREAD SLICE AND TOP WITH
shredded lettuce
                    AND THE OTHER BREAD SLICE (OIL & VINEGAR INSIDE.)
                    CUT THIS SANDWICH INTO 2 RECTANGLES (NOT
                    TRIANGLES) FOR EASY HANDLING.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 78 -=-


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EGG SALAD SANDWICH

An American classic.

                    HARDBOIL
3 eggs (see page .)

                    COOL, SHELL, AND CHOP THEM.  IN A BOWL, MIX:
1/4 cup chopped celery
1/4 tsp. salt
1/4 tsp. onion flakes
1/4 tsp. sugar

2 Tbsp. mayonnaise
1 tsp. prepared mustard
1/2 tsp. Louisiana (or other) hot sauce

pinch of garlic powder
pinch of curry powder
pinch of ground black pepper

                    ADD THE EGGS AND STIR.  TOAST
2 slices of bread.

                    SPREAD EGG GOOP ON EACH SLICE.  PUT FRESH
alfalfa sprouts (page 81)
                    IN THE MIDDLE.

                    SERVE WITH A PICKLE.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 79 -=-


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PORK CHOP SANDWICH

Invented by Kate.

                    SLICE AND FRY IN
butter:

1 leftover pork chop, trimmed and sliced thin (Hoisin cooked
                    preferred)
green pepper slices
mushroom slices
scallion slices
ginger powder
cumin powder
ground black pepper

                    SLICE AND WARM IN MICROWAVE OR TOASTER:

1 Submarine Sandwich Roll (page 90.)

                    MELT ON BOTTOM OF ROLL:
American cheese.

                    ADD HOT FILLING, TOP WITH
tomato slices.

                    MIX EQUAL PARTS OF:
olive oil
red wine vinegar
                    AND DRIZZLE MIX ONTO THE INNER SURFACE OF THE TOP
                    BUN HALF.  ASSEMBLE BUN, SLICE CROSSWISE & SERVE.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 80 -=-


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ALFALFA SPROUTS

                    A real salad treat when fresh. Hard to store for
                    long ("use 'em or lose 'em.") Having lots prevents
                    hoarding, so make a whole gallon. You'll have
                    plenty for your own salads and sandwiches, and
                    some to share with friends.

                    IN A GALLON JAR HALF FILLED WITH COLD WATER, SOAK
                    OVERNIGHT

1/2 cup alfalfa seed.

                    IN THE MORNING, DRAIN THE WATER (DO NOT RINSE)
                    THROUGH A LOOSELY WOVEN CLOTH. KEEP THE CLOTH IN
                    PLACE OVER THE JAR MOUTH WHEN THE WATER IS
                    DRAINED, UNTIL YOU PAT THE CLOTH TO KNOCK THE
                    SEEDS THAT STICK TO IT BACK INTO THE JAR.
                          THEN REMOVE THE CLOTH AND LAY A LOOSE
                    FITTING LID ON THE JAR. LET SIT AT ROOM
                    TEMPERATURE, IN NORMAL ROOM LIGHT. (I JUST PUT
                    MINE IN A BACK COUNTER CORNER.)

                    THE FOLLOWING 3 OR 4 MORNINGS, FILL THE JAR WITH

cold water

                    AND LET THE SPROUTING SEEDS SOAK 5 MINUTES, THEN
                    DRAIN & REPLACE THE LID.  DO THIS DAILY UNTIL THE
                    SPROUTS ARE READY TO EAT.

                    WHEN THE SPROUTS ARE ABOUT 1 & 1/2 INCHES LONG,
                    EACH WITH A PAIR OF LITTLE OVAL LEAVES STARTING TO
                    GREEN UP, DUMP THEM INTO A BIG BOWL (OR SINKFUL)
                    OF COLD WATER AND FLUFF ANY CLUMPS APART BY
                    SWISHING THEM GENTLY AROUND.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 81 -=-

                          THE DEAD HULLS WILL GATHER AT THE SURFACE
                    AND ON THE BOTTOM, AND THE CRUNCHY LIVE SPROUTS
                    WILL BE SUSPENDED IN THE WATER. SKIM THE FLOATING
                    HULLS TO ONE SIDE AND GATHER THE SPROUTS BY HAND
                    INTO A LARGE PLASTIC BAG. DRAIN WELL AND STORE
                    REFRIGERATED.

                    IF THEY HAVEN'T BEEN ALL USED 3 DAYS LATER, RINSE
                    AND DRAIN TO KEEP THEM SMELLING FRESH. TURNING THE
                    BAG OVER HELPS KEEP ACCUMULATING MOISTURE FROM
                    TURNING THEM SLIMY ON THE BOTTOM.

                    (THE "FOR VEGETABLES" PERFORATED ZIPLOCK BAGS
                    REALLY DO MAKE A DIFFERENCE. THEY WORK EXTREMELY
                    WELL WITH SPROUTS. THEY DO LEAVE A WET "FOOTPRINT"
                    ON THE FRIDGE SHELF, THOUGH.)

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GRATED CARROT SALAD

Grater method:
                    WASH, REMOVE ENDS, AND GRATE WITH FINE GRATER:
6 carrots

                    MIX IN BOWL:
2 Tbsp. mayonnaise
1 tsp. lemon juice.

                    ADD GRATED CARROTS AND MIX.

                    * * * * * * * * * * * * * * * * * * * * * * * *

Chopper method:

                    WASH, REMOVE ENDS, CUT INTO PIECES AND PROCESS
                    WITH CHOPPER BLADE IN FOOD PROCESSOR UNTIL FINE:
6 carrots

                    ADD AND PROCESS TO MIX:
2 Tbsp. mayonnaise
1 tsp. lemon juice.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 82 -=-


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COLESLAW

                    (Variation of Cuisinart recipe.)

                    BLEND WITH CHOPPER BLADE:
3/4 cup mayonnaise
2 Tbsp. vinegar
2 tsp. prepared mustard
1/4 tsp. salt
1/8 tsp. ground pepper

                    OFFLOAD TO NON-METALLIC BOWL.  SHRED WITH MEDIUM
                    OR FINE SHREDDER
1 medium cabbage, cored
2 carrots

                    DEJUICE THE SHREDDED VEGETABLES BY SQUEEZING
                    HANDFULS (IT MAKES THE COLESLAW KEEP BETTER.)
                    DRINK THE JUICE IMMEDIATELY; IT'S LOADED WITH
                    VITAMINS AND WILL OXIDIZE IF STORED.  MIX WITH THE
                    SAUCE, GENTLY TURNING AND SQUEEZING WITH THE HANDS
                    TO SPREAD THE SAUCE UNIFORMLY.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 83 -=-


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POTATO SALAD #1

                    PRESSURE COOK FOR 2 MINUTES
8 medium potatoes, washed and cut into pieces (about 6 cups)
1 cup water
1 tsp. olive oil
1/2 tsp. salt

                    DRAIN POTATO PIECES AND CHILL THEM OVERNIGHT, OR
                    COOL THEM BY IMMERSION IN COLD WATER AND DRAIN.

                    MIX:
1 cup mayonnaise
1 & 1/2 tsp. salt
1 tsp. sugar
3/4 tsp. dill weed
1/8 tsp. ground pepper
1 Tbsp. parsley flakes
1 Tbsp. apple cider vinegar
1 Tbsp. lemon juice
                    MIX IN
1 medium onion, chopped small
2 hard boiled eggs, chopped (page 65)
                    MIX IN THE POTATO PIECES.  CHILL.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 84 -=-


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POTATO SALAD #2

                    PRESSURE COOK FOR 2 MINUTES
5 medium potatoes, washed and cut into pieces (about 3-4 cups)
1 cup water
1 tsp. olive oil
1/2 tsp. salt

                    DRAIN POTATO PIECES AND CHILL THEM OVERNIGHT, OR
                    COOL THEM BY IMMERSION IN COLD WATER AND DRAIN.

                    MIX:
1/2 cup mayonnaise
1/2 cup plain yoghurt
2 tsp. salt
1 & 1/2 tsp. sugar
1 tsp. dill weed
1/4 tsp. ground pepper
2 Tbsp. apple cider vinegar

                    MIX IN
1 cup celery, sliced
3/4 cup white onion, diced
1 cup tomato, diced
1 cup green pepper, diced
1 carrot, grated
                    ALSO
1/2 cup grated cheddar cheese
                    AND/OR
2 hard boiled eggs, chopped (page 65)

                    MIX IN THE POTATO PIECES.  CHILL.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 85 -=-


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MACARONI SALAD

                    (Variation of Hellmann's Mayonnaise jar label.)

                    COOK PER PACKAGE DIRECTIONS
8 ounces macaroni
                    DRAIN MACARONI AND CHILL OVERNIGHT, OR COOL BY
                    IMMERSION IN COLD WATER AND DRAIN.

                    MIX:
1 cup mayonnaise
2 Tbsp. apple cider vinegar
1 Tbsp. prepared mustard
1 tsp. salt
1 tsp. sugar
1 tsp. basil
1 tsp. parsley flakes
1/4 tsp. ground pepper

                    MIX IN
1 cup celery, sliced
1 cup green pepper, diced
1/4 cup onion, diced

                    MIX IN THE MACARONI.  CHILL.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 86 -=-


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FRENCH DRESSING

                    (Variation of Grace Dewey's recipe.)

                    BLEND IN BLENDER:
1/3 cup sugar
1/3 cup ketchup
1/4 cup apple cider vinegar
1 small onion OR several scallions
1/2 tsp. salt
1 tsp. Worchestershire sauce

                    ADD GRADUALLY WITH BLENDER RUNNING TO EMULSIFY:
2/3 cup oil (olive is best)

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ROMANO ROMANTIC DIP

                    MIX:
1/2 tsp. basil flakes
2 Tbsp. finely grated Romano
1 tsp. lemon juice
1 tsp. wine vinegar
2 Tbsp. mayonaise
fresh ground pepper to taste

                    SERVES 2.  EXCELLENT WITH RAW BROCCOLI,
                    CAULIFLOWER, CELERY.  SLIGHTLY DILUTE WITH LEMON
                    JUICE FOR GREEN SALAD DRESSING.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 87 -=-


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CROUTONS

Fresh croutons are intended for decoration of green salads but are
often appropriated by onlookers as a fragrant, crunchy snack food.

                    HEAT ELECTRIC SKILLET TO 350 DEGREES.

                    CUT INTO CUBES:
3 or 4 slices of bread.

                    ADD TO THE SKILLET:
2 tsp. butter
1 Tbsp. olive oil
sprinkle of salt
sprinkle of dry onion flakes
sprinkle of basil flakes
sprinkle of poultry seasoning
sprinkle of garlic powder
sprinkle of ground black pepper
                    AND THE BREAD CUBES.

                    COOK, TURNING AND STIRRING, UNTIL THE OILS ARE
                    ABSORBED AND THE CUBES ARE BROWNING.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 88 -=-


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BREADS

                    WHITE BREAD:
1 & 5/16 cup water, warm
1 & 1/2 tsp. salt
1 Tbsp. olive oil
1 Tbsp. honey or sugar
3 cups white flour
1 Tbsp. yeast
                    KNEAD, RISE, KNEAD, RISE 10 MINUTES IN PAN GREASED
                    WITH
vegetable shortning or spray cooking oil
                    WHILE OVEN PREHEATS.  BAKE AT 375 DEGREES 45
                    MINUTES OR UNTIL DONE.

                    ITALIAN BREAD: PROCEED AS FOR WHITE BREAD, BUT
                    STRETCH INTO A LONG LOAF SHAPE ON A GREASED BAKING
                    SHEET.  WET THE TOP, APPLY
sesame seeds
                    AND PRESS THEM ON WITH A DRY HAND.  NO NEED TO
                    RISE BEFORE BAKING.

                    "WHITE" BREAD: PROCEED AS FOR WHITE BREAD, BUT
                    SUBSTITUTE FOR WHITE FLOUR
2 cups white flour
1 cup whole wheat flour
1/2 cup wheat germ

                    EGG BREAD: REDUCE WHITE BREAD WATER TO
1 & 5/16 cup water
                    AND ADD
1 egg.
                    CUT DOUGH INTO 3 LONG STRIPS AND BRAID.  TUCK ENDS
                    UNDER IN BREAD PAN.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 89 -=-


                    RAISIN BREAD: ADD TO WHITE BREAD
2 tsp. ground cinnamon
2/3 cup raisins
1/3 cup powdered milk powder

                    STICKY BUNS: MAKE WHITE BREAD DOUGH, ROLL OUT IN A
                    THIN RECTANGLE ON FLOURED TABLE.  SPREAD WITH
molasses
honey
brown sugar
pecans
                    ROLL, CUT INTO SLICES.  LAY OUT SLICES IN A LARGE
                    FLAT BAKING DISK GREASED WITH
vegetable shortning
                    RISE AND BAKE.

                    SUBMARINE SANDWICH ROLLS: PROCEED AS FOR ITALIAN
                    BREAD, CUT THE DOUGH IN 4 PIECES AND MAKE 4 LONG
                    FLAT LOAVES ACROSS THE BAKING SHEET.  SESAME SEEDS
                    OPTIONAL, LET RISE 5 MINUTES BEFORE BAKING, BAKE
                    40 MINUTES.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 90 -=-


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FLAT BREAD

                    MAKE DOUGH IN BREADMAKER:

1 & 3/8 cup water, warm
1 & 1/2 tsp. salt
1 Tbsp. olive oil
1 Tbsp. honey or sugar
3 cups white flour
1 Tbsp. yeast

                    PREHEAT GRIDDLE TO 375 DEGREES.  ON AN (olive oil)
                    OILED WORK SURFACE, CUT DOUGH INTO 8 OR 10 PIECES.
                    USE FINGERS AND ROLLING PIN TO FLATTEN EACH PIECE
                    INTO A 9"-OR-SO OVAL.  GRIDDLE ON FIRST SIDE UNTIL
                    ALMOST ALL COOKED THROUGH, ABOUT LONG ENOUGH TO
                    FLATTEN THE NEXT PIECE.  TURN.  GRIDDLE ON SECOND
                    SIDE UNTIL BROWN PATCHES APPEAR, ABOUT LONG ENOUGH
                    TO FLATTEN ANOTHER PIECE.  REMOVE.  (STACK ON A
                    PLATE TO COOL FOR A FEW MOMENTS.)  BAG BEFORE IT
                    COOLS COMPLETELY TO PREVENT EXCESSIVE DRYING.

                    THIS BREAD IS WONDERFUL 'TRAVEL FOOD' FOR LONG CAR
                    OR PLANE TRIPS.  IT IS YUMMY WITHOUT NEED OF
                    TOPPINGS, AND KEEPS WELL UNREFRIGERATED ESPECIALLY
                    IF MADE WITH HONEY.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 91 -=-


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FANCY MALT ROLLS

Substituting malt for sugar makes them practically melt in the mouth.

                    MAKE DOUGH IN BREADMAKER:

1 & 3/8 cup water, warm
1 tsp. salt
1 Tbsp. olive oil
2 Tbsp. malted milk powder
2 Tbsp. powdered milk powder
3 cups white flour
1 Tbsp. yeast
dash of nutmeg
dash of cinnamon

                    WHEN THE DOUGH IS READY, MELT
3 Tbsp. butter
                    AND USE SOME TO BUTTER A 9"x13" SHALLOW PAN.  CUT
                    THE DOUGH INTO 32 PIECES.  GENTLY ROLL EACH PIECE
                    TO SHAPE, DIP THE TOP OF THE BALL IN THE BUTTER,
                    AND MAKE ROWS THE SHORT WAY ACROSS THE PAN
                    4-ACROSS 3-ACROSS 4-3-4-3-4-3-4.  POUR ANY
                    LEFTOVER BUTTER ON TOP.

                    COVER WITH A CLOTH AND LET RISE HALF AN HOUR.  PUT
                    OVEN RACK IN CENTER OF OVEN AND PREHEAT THE OVEN
                    TO 400 DEGREES.  BAKE 20 MINUTES OR UNTIL DONE.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 92 -=-


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CHALLAH BREAD
                    PUT OVEN RACK IN CENTER OF OVEN.  IN A 2 CUP
                    MEASURING CUP, BREAK
1 egg
                    ADD
water
                    TO MAKE 1 & 5/16 CUPS.  POUR INTO BREADMAKER.
                    ADD:
1 & 1/2 tsp. salt
1 Tbsp. olive oil
1 Tbsp. sugar
1/4 cup powdered milk powder
3 cups flour
1 Tbsp. yeast
                    RUN DOUGH CYCLE.  WHEN DOUGH IS READY, BRAID DOUGH
                    ON SHEET GREASED WITH
vegetable shortning or spray cooking oil
                    WHILE OVEN PREHEATS TO 375 DEGREES.  PAT SURFACE
                    WITH
water
                    AND SPRINKLE WITH
sesame seeds.
                    RISE 15 MINUTES OR MORE.  BAKE AT 375 DEGREES 45
                    MINUTES OR UNTIL DONE.

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WHOLE WHEAT BREAD

1 Tbsp. yeast
3 cups whole wheat flour
1 tsp. salt
1 egg
2 Tbsp. honey
2 Tbsp. melted butter
1 & 1/16 cup water, warm
                    KNEAD, RISE, KNEAD, BAKE AT 350 DEGREES 45 MINUTES
                    OR UNTIL DONE.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 93 -=-


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CORN TORTILLAS

Montina is a Montana-native grain that can fix nitrogen, so is
especially valuable as a rotation crop.  Substituting ground Montina
for 1/3 of the Masa makes the dough "work" more easily and the
finished product is more flexible.  Good if you can find it.

Griddle Method:
                    PREHEAT GRIDDLE TO 375 DEGREES.

                    MIX:
3 cups Masa
1 & 1/2 tsp. salt
2 cups hot water
                    KNEAD BRIEFLY.  DIVIDE INTO 12.  ROLL EACH
                    CAREFULLY, PRESERVING ROUNDNESS, BETWEEN OILED
                    PLASTIC SHEETS.  BRUSH WITH MORE OIL.  FRY ON
                    GRIDDLE.

                    * * * * * * * * * * * * * * * * * * * * * * * *

Skillet Method:
                    1 BATCH MAKES ABOUT 4 8" TORTILLAS.  THEY'RE SO
                    GOOD, YOU'LL WANT TO MAKE DOUBLE OR TRIPLE.

                    MIX:
1 cup corn Masa
1/2 tsp. salt
1/2+ cup hot water
                    SQUASH AND ROLL THIN BETWEEN PLASTIC SHEETS.
                    START WITH A GENEROUS AMOUNT, ROLL, THEN TRIM
                    AROUND A PLATE FOR ROUND TORTILLAS.  LET THE
                    TORTILLA SIT UNCOVERED ON THE BOTTOM PLASTIC FOR A
                    FEW MINUTES, THEN TURN ONTO ANOTHER SHEET.

                    IN A HEAVY FRYING PAN, FRY IN:
about 1/8" of peanut oil

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 94 -=-

                    TURN ONCE.  A FEW BROWN PATCHES SHOULD APPEAR ON
                    EACH SIDE.  FOLD BEFORE COOLING, DRAIN ON PAPER
                    TOWELS.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 95 -=-


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FLOUR TORTILLAS

                    1 BATCH MAKES ABOUT 7 8" TORTILLAS.  THEY'RE SO
                    GOOD, YOU'LL WANT TO MAKE DOUBLE.

                    MIX WELL:
7 tortillas     12 tortillas     12 tortillas
   2 cups           3 cups            2 cups        white flour
                                      1 cup         whole wheat flour
   1 tsp.           1 & 1/2 tsp.      1 & 1/2 tsp.  salt
   1 & 1/8+ cups    1 & 3/4 cups      1 & 1/2 cups  hot water

                    SQUASH AND ROLL THIN BETWEEN FLOURED PLASTIC
                    SHEETS.  START WITH A SMALLISH LUMP HANDSHAPED
                    INTO A THICK PANCAKE, THEN ROLL CAREFULLY (TURNING
                    AND FLOURING FREQUENTLY) TO A FAIRLY ROUND THIN
                    TORTILLA.  DON'T TRIM; THE ADDED FLOUR ALTERS THE
                    SCRAPS.

                    FRY ON A DRY 400 DEGREE GRIDDLE, TURNING ONCE,
                    UNTIL BROWN PATCHES ARE DISTINCT ON EACH SIDE.

                    * * * * * * * * * * * * * * * * * * * * * * * *

                    CORN/WHEAT VARIATION:
2 cups corn Masa
1 cup white flour
2 tsp. salt
1 & 5/8+ cups hot water
                    KNEAD DOUGH ABOUT 5 MINUTES, IN BREAD MACHINE IF
                    AVAILABLE.  ROLL BETWEEN OILED PLASTIC SHEETS AND
                    FRY ON A 375 DEGREE GRIDDLE.
                                 - OR -
                    ROLL AS ABOVE.  FRY IN AN OILED HEAVY FRYING PAN,
                    TURNING ONCE (USE peanut oil.)

                    MAKES (10) 8" AND (2) 6" TORTILLAS.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 96 -=-


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ROLLED BISCUITS

                    (Variation of Joy of Cooking.)

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 450 DEGREES.

                    IN FOOD PROCESSOR, MIX WITH CHOPPER BLADE
1 & 3/4 cups flour
3/4 tsp. salt
2 & 1/2 tsp. baking powder
1/4 cup powdered milk powder (optional)

                    PROCESS BRIEFLY TO MIX.  ADD AND PROCESS TO CUT IN
1 Tbsp. butter
2 Tbsp. olive oil (add with blade running)
                    OR
1/4 cup vegetable shortning

                    ADD AND PROCESS
1/4 cup grated Cheddar cheese (optional)

                    ADD AND PROCESS TO MIX UNTIL NEAT BALL FORMS:
3/4 cup water milk if milk powder was used
                    OR
3/4 cup milk (reconstituted from powdered is fine.)

                    ROLL ABOUT 1/2" THICK ON A FLOURED SURFACE.  CUT
                    BISCUITS ABOUT 2" SQUARE WITH A SPATULA.  PLACE ON
                    A DRY BAKING SHEET.

                    BAKE 15 MINUTES OR UNTIL BROWNED.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 97 -=-


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CORNBREAD OR CORN MUFFINS

                    (Variation of cornmeal package recipe.)

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 425 DEGREES.

                    MIX IN FOOD PROCESSOR WITH CHOPPER BLADE:
1 cup cornmeal
1 cup white flour
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
                    AND PERHAPS
1/3 cup powdered milk dry powder.

                    ADD AND PROCESS TO CUT IN
1/4 cup vegetable shortning
   - OR -
2 Tbsp. butter
1 Tbsp. peanut oil (add with blade running)

                    ADD AND MIX
1 egg
1 cup milk OR water if powdered milk was included

                    POUR INTO PIE PAN OR SPOON INTO MUFFIN TIN GREASED
                    WITH
vegetable shortning

                    BAKE ABOUT 25 MINUTES UNTIL KNIFE INSERTED AT
                    CENTER COMES OUT CLEAN.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 98 -=-


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RASPBERRY MUFFINS

                    (Variation of Joy of Cooking.)

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 400 DEGREES.

                    MIX IN THE FOOD PROCESSOR WITH THE CHOPPER BLADE:
2 cups flour
1/3 cup sugar
2 tsp. baking powder
3/4 tsp. salt
                    CUT IN:
1/4 cup butter (1/2 stick)

                    STOP THE PROCESSOR.  ADD WITHOUT MIXING:
2 eggs
3/4 cup milk (reconstituted from powdered is fine)
1 & 1/4 cups IQF frozen raspberries (Individually Quick Frozen,
                    available from Schwan's)

                    PROCESS IN SHORT BURSTS UNTIL JUST MIXED.  BATTER
                    WILL BE TEXTURED AND PINK, WITH RASPERRY PIECES.

                    FILL GREASED (WITH vegetable shortning) OR PAPER
                    LINED MUFFIN TIN CUPS ABOUT 2/3 FULL.  BAKE ABOUT
                    25 MINUTES.  MAKES 15 IF PAPERS ARE NOT USED,
                    ABOUT 18 WITH PAPERS.  (EXTRA MUFFIN PAPERS FIT
                    NEATLY INTO 1/2 CUP METAL MEASURES.)

Banana Muffins:
                    SUBSTITUTE
1 or 2 bananas, sliced
                    FOR THE RASPBERRIES.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 99 -=-


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TRIPLE BERRY OATMEAL MUFFINS

                    (Variation of Joy of Cooking.)

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 400 DEGREES.

                    MIX IN THE FOOD PROCESSOR WITH THE CHOPPER BLADE:
1 cup flour
1 & 1/2 cups raw oatmeal
1/3 cup sugar
1/4 cup powdered milk powder
2 tsp. baking powder
3/4 tsp. salt
                    CUT IN:
1 Tbsp. butter.

                    ADD WHILE PROCESSOR IS RUNNING:
2 Tbsp. olive oil.

                    STOP THE PROCESSOR.  ADD WITHOUT MIXING:
2 eggs
3/4 cup water
1 & 1/4 cups IQF mixed raspberries, blackberries, and blueberries
                    (IQF=Individually Quick Frozen, available from
                    Schwan's. You don't need to thaw them first.)

                    PROCESS IN SHORT BURSTS UNTIL JUST MIXED.  BATTER
                    WILL BE TEXTURED AND PINK, WITH BERRY PIECES.

                    FILL GREASED (WITH vegetable shortning) OR PAPER
                    LINED MUFFIN TIN CUPS ABOUT 3/4 FULL.  BAKE ABOUT
                    25 MINUTES.  MAKES 12 IF PAPERS ARE NOT USED,
                    ABOUT 15 (1/4 CUP BATTER EACH) WITH PAPERS.
                    (EXTRA MUFFIN PAPERS FIT NEATLY INTO 1/2 CUP METAL
                    MEASURES.)

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 100 -=-


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BANANA BREAD

                    (Variation of Joy of Cooking.)

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 350 DEGREES.

                    IN A BOWL, MIX:
1 & 3/4 cups flour
2 & 1/4 tsp. baking powder
1/2 tsp. salt

                    SMOOTH IN THE FOOD PROCESSOR WITH THE CHOPPER
                    BLADE:
2 or 3 bananas
                    ADD AND MIX
1 egg
1/3 cup sugar
1/3 cup oil, olive is best
1/4 tsp. lemon or orange extract
                    AND PERHAPS
1/4 cup peanut butter.

                    MIX WETS WITH DRYS IN BOWL.  BAKE ABOUT 1 HOUR IN
                    BREAD PAN GREASED WITH
vegetable shortning.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 101 -=-


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EGG NOODLES

                    BLEND BY HAND:

1 cup flour (white or Semolina)
1/2 tsp. salt
1 egg
1/4 cup water (or more, add until it just holds together)

                    ROLL ON FLOURED SURFACE, CUT INTO STRIPS, BOIL IN
                    SALTED WATER.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 102 -=-


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GARLIC BROTH

                    (Variation of The Vegetarian Epicure Book Two.)

This luscious broth is the best thing I know for treating, or
                    preventing, colds.

                    WASH AND PEEL:

6 or 7 large healthy potatoes

                    KEEP THE POTATOES FOR ANOTHER PURPOSE, SUCH AS
                    MASHED POTATOES OR FRENCH FRIES.  (THEY KEEP WELL
                    REFRIGERATED, SUBMERGED IN WATER.)  PRESSURE COOK
                    1 HOUR (OR SIMMER 1 & 1/2 HOURS WITH 2 CUPS EXTRA
                    WATER):
the potato peels
1 head garlic, broken into cloves (peeling unnecessary)
1 large onion, peeled and quartered
2 carrots, washed and cut lengthwise
6 cups water
1 & 1/2 Tbs. olive oil
1 tsp. salt
1/8 tsp. pepper

                    AND PERHAPS
1 stalk celery
1 large sprig parsley or 3/4 tsp. dried parsley flakes
1 bay leaf
1/4 tsp. dried whole thyme or basil
pinch of sage or poultry seasoning

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 103 -=-


                    STRAIN THE VEGETABLES FROM THE DELICIOUS BROTH BY
                    POURING THE POTFULL THROUGH A COLLANDER.  DISCARD
                    THE VEGETABLES (OR REMOVE THE BAY LEAF AND FEED
                    THEM TO THE GRATEFUL DOGS.)  SERVE THE BROTH HOT,
                    WITH AN OPTIONAL TOUCH OF

a few drops of lemon juice OR
a couple of drops of hot sauce.

                    THIS BROTH CAN ALSO BE USED AS THE FOUNDATION FOR
                    SOUPS FEATURING NOODLES, BARLEY OR RICE.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 104 -=-


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FRIED EGGPLANT SLICES

Eggplants are a gamble.  Bad eggplant can be bitter, good ones are
heaven.  Choose darkest eggplants with smooth, glossy skin.  I usually
buy two so that if one is bitter we aren't too disappointed.

                    PREHEAT GRIDDLE TO 350 DEGREES.

                    PEEL AND CUT INTO ROUND OR LENGTHWISE SLICES 1/4"
                    TO 1/2" THICK (LENGTHWISE FITS BEST IN A FRYING
                    PAN.):
1 eggplant

                    DIP ROUNDS IN
white flour
                    AND PLACE ON
buttered
                    GRIDDLE.  AFTER ABOUT 5 MINUTES, DRIBBLE
1 & 1/2 tsp. olive oil
                    ON GRIDDLE AROUND SLICES.  SPRINKLE WITH
salt.

                    TURN WHEN UNDERSIDE IS BROWN.  SPRINKLE WITH
salt
                    AFTER ABOUT 5 MINUTES, DRIBBLE
1 & 1/2 tsp. olive oil
                    ON GRIDDLE AROUND SLICES.  WHEN PIECES ARE SOFT
                    AND BROWNED ON BOTH SIDES, SERVE HOT.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 105 -=-


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SPINACH / KALE

                    TO COOK FRESH
kale or spinach:
                    IF IT IS KALE, STRIP THE LEAVES FROM THE TOUGH
                    CENTER VEIN.

                    BOTH: WASH THE LEAVES IN MILD SUDS, RINSE, AND
                    CUT.  TOSS THE LEAVES IN
olive oil
salt
                    RUBBING UNTIL THE LEAVES ARE OILED ALL OVER.
                    MICROWAVE UNTIL JUST TENDER IN COVERED PAN,
                    TURNING THE LEAVES OVER IN THE PAN HALFWAY
                    THROUGH.  SPRINKLE WITH
vinegar (wine or apple cider)
                    AND TOSS.

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MASHED POTATOES

                    PRESSURE COOK 10 MINUTES:
4 medium potatoes, washed and cut into pieces
2 medium onions, peeled and cut into pieces
1/2 cup water
3/4 tsp. salt
1 tsp. olive oil

                    MASH BY HAND WITH POTATO MASHER, MIXING IN
2 Tbsp. butter
1 tsp. powdered milk dry powder

                    SERVE TOPPED WITH BUTTER OR GRAVY, CHEESE SAUCE,
                    OR LIMAS PIQUANT.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 106 -=-


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POTATO SOUP

                    PRESSURE COOK 15 MINUTES:
1 medium potato, washed and cut into pieces
skins from 5 washed medium potatoes
2 cloves garlic, peeled
water to cover.

                    ROUX IN SAUCEPAN:
1/4 cup flour
2 Tbsp. olive oil

                    BLEND THE COOKED POTATO STUFF IN BLENDER OR FOOD
                    PROCESSOR.  MIX IT INTO THE ROUX WITH:

2 cups milk (reconstituted from powdered is fine)
3/4 tsp. salt
a grind of pepper
2 tsp. Garlic Butter (page 15).

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 107 -=-


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FRENCH FRIES

I usually need to cook at least two potatoes' worth for each consumer.

                    THE BEST WAY I'VE FOUND TO CUT

potatoes, washed, not peeled

                    INTO LONG, UNIFORM STICKS IS TO FIRST PUT EACH
                    POTATO "ON EDGE" AND CUT IT INTO (USUALLY 4) LONG
                    FLAT OVALS, HOLDING IT TOGETHER AS I CUT.  I THEN
                    SPLIT THE MIDDLE CUT AND LAY EACH HALF OF THE
                    POTATO ON THE BREADBOARD AS A STACK OF (USUALLY 2)
                    FLAT OVALS.  I THEN CUT EACH STACK LENGTHWISE
                    SEVERAL TIMES TO MAKE STICKS.

                    IN A DEEP, HEAVY, METAL PAN (I USE A PRESSURE
                    COOKER BOTTOM) OR DEEP FAT FRYER BOIL THE POTATO
                    STICKS IN HOT

peanut oil

                    ABOUT 20 MINUTES, STIRRING & TURNING OCCASIONALLY,
                    UNTIL BROWNED AND CRISP.  24 OUNCES OF OIL CAN
                    COOK ABOUT 3 POTATOES' WORTH AT A TIME.

                    WITH A SLOTTED SPOON, STRAIN THE COOKED FRIES OUT
                    AND PLACE ON PAPER TOWELS, SPRINKLE WITH

salt.

                    SERVE HOT.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 108 -=-


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CAMPFIRE POTATO SLABS

Best fried in plenty of butter over a campfire, but good from the
griddle, too.

                    PREHEAT GRIDDLE TO 375 DEGREES.  SLICE INTO 1/4"
                    SLABS:

3 - 4 potatoes, washed, not peeled.

Butter
                    THE GRIDDLE GENEROUSLY.  LAY OUT THE SLABS
                    INDIVIDUALLY.  SPRINKLE WITH
salt
ground black pepper
garlic powder.

                    FRY 5 MINUTES OR UNTIL BROWN SPOTS APPEAR.  TURN
                    THE SLABS.  SPRINKLE WITH:
1 Tbsp. olive oil.

                    FRY 5 MORE MINUTES OR UNTIL 2ND SIDE BROWNS.
                    SERVE HOT.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 109 -=-


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POTATO CHIPS

Labor-intensive but very popular.  The volume of chips from each
                    potato may surprise you.

                    PREHEAT GRIDDLE TO 400 DEGREES.  SLICE WITH
                    THINNEST-SLICE PROCESSOR BLADE:

potatoes, washed, not peeled.

                    GENEROUSLY OIL THE GRIDDLE WITH

olive or peanut oil

                    AND LAY THE SLICES OUT INDIVIDUALLY.  SPRINKLE
                    WITH

salt.

                    TURN WHEN THEY START TO BROWN, AND SPRINKLE A
                    LITTLE MORE OIL ON THE GRIDDLE AROUND THE SLICES.
                    WHEN THEY ARE GOLDEN, REMOVE TO A PAPER-TOWEL
                    LINED BOWL.  SERVE HOT IF POSSIBLE.  THEY CRISP AS
                    THEY COOL.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 110 -=-


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SPICEY MUSHROOM FRIED RICE

                    Leftover white rice becomes a great side dish.

                    HEAT ELECTRIC FRYING PAN TO 375 DEGREES.  ADD IN
                    ORDER:

2 Tbsp. olive oil
1/2 cup mushroom slices
1 Tbsp. dried onion flakes
sprinkle of salt
sprinkle of chili powder
1 cup cooked white rice.

                    FRY UNTIL MUSHROOMS ARE DONE AND RICE IS HOT.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 111 -=-


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SPANISH RICE

                    Vegetarian variation of Joy of Cooking's recipe.

                    IF YOU HAVE A SAUCEPAN THAT IS MICROWAVEABLE AND
                    HAS A COVER, USE IT.  SAUTE UNTIL THE ONION BROWNS
                    A BIT:

1 Tbsp. olive oil
1/2 cup uncooked white rice
1 onion, chopped

                    ADD

1 & 1/4 cups canned tomatos (bitesize pieces)
1 cup canned tomato liquid
3/4 tsp. salt
1 tsp. paprika powder
1 green pepper, cored & seeds removed, chopped
1 large or 2 small cloves garlic, pressed

                    COVER THE SAUCEPAN, OR PUT THE MIXTURE IN A
                    COVERED MICROWAVEABLE CONTAINER.  MICROWAVE ON
                    MEDIUM POWER 50 MINUTES, STIRRING EVERY 10
                    MINUTES.  STIR.  LET STAND 5-10 MINUTES BEFORE
                    SERVING.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 112 -=-


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BEAN SPROUT FRIED RICE

                    Quick and delicious, a showcase for fresh mung
                    bean sprouts.  These amounts need not be exact;
                    measuring is not required.

                    HEAT ELECTRIC FRYING PAN TO 350 DEGREES.  ADD IN
                    ORDER

2-3 Tbsp. peanut oil
3/4 cup mushroom slices (thin slice)
1 cup cooked white rice
sprinkle of salt
sprinkle of fresh ground pepper
1 Tbsp. dried onion flakes.

                    FRY, TURNING, JUST UNTIL MUSHROOMS WILT.  ADD

1 cup mung bean sprouts

                    AND FRY, TURNING, UNTIL SPROUTS ARE COOKED & A FEW
                    JUST START TO BROWN.  SERVE WITH OPTIONAL SOY
                    SAUCE.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 113 -=-


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POPCORN

Healthy snack.

                    SWIRL TO MIX IN A DRY (PREVENTS SPATTERS) LARGE
                    HEAVY METAL PAN WITH A GOOD HANDLE AND LID:
2/3 cup popcorn
2 Tbsp. oil
1 tsp. - 1 Tbsp. butter (optional)
1/4 tsp. salt.

                    HEAT ON HOT BURNER UNTIL FIRST KERNEL POPS.  PUT
                    LID ON PAN.  REDUCE HEAT SOME.  LISTEN CAREFULLY;
                    WHEN THE POPPING STOPS FOR ABOUT 20 SECONDS, POUR
                    POPPED CORN IMMEDIATELY INTO A LARGE BOWL.  REMOVE
                    PAN FROM HEAT AND TURN OFF BURNER.

                    OPTIONAL: A MIXTURE OF
olive oil
peanut butter
salt
                    HEATED BRIEFLY IN THE MICROWAVE MAKES A GOOD
                    DRESSING.

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ROASTED SEEDS

                    PUT OVEN RACK IN MIDDLE OF OVEN AND PREHEAT OVEN
                    TO 300 DEGREES.  SPREAD ON A BAKING SHEET:
raw sunflower seeds.

                    SPRINKLE WITH
water
salt.
                    ROAST 12 MINUTES OR UNTIL A TASTE TEST SAYS
                    THEY'RE TOASTED.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 114 -=-


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EASY-BAKE OVEN RECIPES

1 Biscuit:
                    PREHEAT EASY-BAKE OVEN.  MIX WITH A FORK UNTIL
                    SHORTNING IS CUT IN:
2 Tbsp. flour
2 shakes of salt
1/4 tsp. baking powder
1/2 tsp. shortning.

                    MIX IN:
1 & 1/2 tsp. milk.

                    SQUASH INTO PAN.  BAKE 13 MINUTES.

                    * * * * * * * * * * * * * * * * * * * * * * * *

2 Cookies:
                    PREHEAT EASY-BAKE OVEN.  MIX WITH A FORK UNTIL
                    BUTTER IS CUT IN:
2 Tbsp. flour
1 Tbsp. sugar
2 shakes of salt
1/4 tsp. baking powder
1 tsp. butter

                    MIX IN:
2 & 1/2 tsp. milk
a few chocolate chips.

                    GREASE (WITH vegetable shortning) AND flour THE
                    PAN.  SQUASH IN HALF THE COOKIE DOUGH.  BAKE 13
                    MINUTES.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 115 -=-


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CRANBERRY SAUCE

Thanks, Mom.

                    PICK OVER, WASH AND DRY:
1 bag cranberries.
                    FREEZE IN BAG.

                    CUT
2 or 3 thin skinned whole oranges (undyed is best)
                    INTO PIECES, REMOVING THE SEEDS AND CENTER PILLER.

                    WITH CHOPPER BLADE, PROCESS CRANBERRIES & ORANGE
                    PIECES TOGETHER.  ADD TO TASTE:
sugar
salt.

                    MELD OVERNIGHT IN REFRIGERATOR.

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TAPIOCA PUDDING

                    (Variation of Minute Tapioca box recipe.)

                    MIX IN HEAVY SAUCEPAN WITH EGGBEATER:
2 cups powdered milk dry powder
5 & 1/2 cups water
2 eggs
1/2 cup sugar
1/2 cup tapioca

                    HEAT GENTLY TO A SIMMER, STIRRING OCCASIONALLY.
                    (OR HEAT FAST STIRRING CONSTANTLY.)  REMOVE FROM
                    HEAT.  STIR IN
2 tsp. vanilla extract

                    CHILL.  FOOD COLOR ADDS A FESTIVE TOUCH.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 116 -=-


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PIE CRUST

                    (Variation of Joy of Cooking.)

                    IN FOOD PROCESSOR MIX WITH CHOPPER BLADE:
1 cup flour
1/2 tsp. salt
1/4 cup vegetable shortning
   - OR -
3 Tbsp. butter
                    ADD GRADUALLY WITH PROCESSOR RUNNING:
1/3 cup water, more if needed
                    JUST UNTIL DOUGH FORMS A NEAT BALL.

                    FORM BALL INTO A THICK PANCAKE.  ROLL CAREFULLY
                    BETWEEN PLASTIC SHEETS, KEEPING IT ROUND, UNTIL IT
                    IS SOMEWHAT LARGER THAN A 9" PIE PLATE.  REMOVE
                    THE TOP SHEET, FLOUR THE DOUGH SURFACE JUST UNTIL
                    IT IS NOT STICKY.  PUT THE PLASTIC BACK ON, FLIP,
                    AND REMOVE THE OTHER PLASTIC.
                    SLIDE THE DOUGH ONTO THE PIE PLATE AND EASE IT
                    DOWN INTO THE PLATE.  IF THERE WILL BE NO TOP
                    CRUST, ROLL AND PINCH THE DOUGH EDGE ALL THE WAY
                    AROUND TO MAKE A LOW DOUGH WALL THAT PROTRUDES
                    ABOUT 1/4" ABOVE THE LEVEL OF THE PIE PLATE EDGE.

                    PRICK THE CRUST WELL ON BOTTOM AND SIDES WITH A
                    FORK.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 117 -=-


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APPLE PIE

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 375 DEGREES.

                    MAKE, DO NOT PRE-BAKE
1 & 1/2 pie crust (page 117)

                    ROLL AND FIT 2/3 OF THE PASTRY FOR THE BOTTOM
                    CRUST AND PRICK WELL.  ROLL OUT THE REST FOR A TOP
                    CRUST.  SET THE TOP ASIDE.

                    APPLE PIE PREMIX: MIX AND STORE IN A SPICE JAR
                    WITH A LARGE-HOLE SHAKER TOP.  THIS MAKES ENOUGH
                    FOR 2 PIES:
1/2 cup sugar
1/4 cup cornstarch
4 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground nutmeg

                    SLICE THIN
4 apples (Granny Smiths are my favorite)

                    LAYER THEM IN THE PIE SHELL, GENEROUSLY DUSTING
                    EACH LAYER WITH THE PREMIX.  HEAP THEM UP SOME IN
                    THE MIDDLE; THEY WILL SETTLE AS THEY BAKE.

                    HEAT TOGETHER IN THE MICROWAVE
2 Tbsp. melted butter
1 Tbsp. lemon juice.

                    TRICKLE THE BUTTER MIXTURE OVER THE APPLES.  BRUSH
                    THE EDGES OF THE BOTTOM CRUST WITH
water.
                    SLIP ON THE TOP AND SEAL IT DECORATIVELY AROUND
                    THE EDGE BY PRESSING WITH A FORK.  CUT DECORATIVE
                    VENTS IN IT.  BAKE FOR 1 HOUR AT 375 DEGREES.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 118 -=-


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PECAN PIE

                    (Variation of Grandma's Molasses bottle recipe.)

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 350 DEGREES.

                    MAKE BUT DO NOT BAKE
1 pie crust (page 117)

                    FILLING: MIX IN FOOD PROCESSOR WITH CHOPPER BLADE:
3 eggs
1/4 cup flour
1/2 cup pecan pieces
2/3 cup molasses
2/3 cup dark corn syrup
2 Tbsp. brown sugar
2 tsp. vanilla extract
1/2 stick = 4 Tbsp. = 1/4 cup butter, melted

                    POUR FILLING INTO CRUST.  FLOAT NEATLY ARRANGED ON
                    TOP:
1 cup pecan halves

                    BAKE 40 MINUTES TO 1 HOUR, UNTIL PIE IS PUFFY AND
                    CRUST IS BROWNED.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 119 -=-


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PUMPKIN PIE

                    (Variation of Vegetarian Epicure.)

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 400 DEGREES.  BAKE FOR 20 MINUTES:
2 pie crusts (page 117)

                    FILLING: MIX IN FOOD PROCESSOR WITH CHOPPER BLADE:
1/4 cup white sugar
3/4 cup brown sugar
3/4 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. salt
3 eggs
1 Tbsp. molasses
1/4 cup sweet dark rum (Myers is best)
2-3 cups pureed home-cooked pumpkin OR 1 29 ounce can
                    OFFLOAD TO BOWL, ADD AND MIX
1 & 2/3 cups OR 1 can undiluted evaporated milk

                    OPTIONAL EXTRA TOUCH: SPRINKLE IN PIE SHELL
2 Tbsp. chopped crystallized ginger

                    FILL SHELLS WITH PIE FILLING.  BAKE 40 MINUTES TO
                    1 HOUR, UNTIL A KNIFE INSERTED IN THE CENTER COMES
                    OUT CLEAN.  CHILL.

                    SERVE TOPPED WITH
whipped cream sweetened with sugar and flavored with vanilla

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 120 -=-


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BANANA CREAM PIE

                    (Variation of Kingsway Cooks.)

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 400 DEGREES.  PRICK WELL, THEN BAKE EMPTY FOR
                    20 MINUTES:
1 pie crust (page 117)

                    FILLING: BLEND IN BLENDER OR IN PROCESSOR WITH
                    CHOPPER BLADE, THEN COOK IN DOUBLE BOILER (OR
                    SAUCEPAN STIRRING CONSTANTLY) UNTIL IT THICKENS:
2/3 cup sugar
1/3 cup cornstarch
1/2 tsp. salt
2 & 7/8 cup milk (reconstituted from powdered is fine)
                    ADD AND COOK UNTIL IT THICKENS FURTHER:
3 egg yolks (separate 3 eggs and reserve the whites for the meringue)
                    REMOVE FROM HEAT, STIR IN:
1 Tbsp. butter
1 tsp. vanilla extract

                    SLICE APPROXIMATELY
1 banana
                    AND PLACE IN A SINGLE LAYER IN THE BOTTOM OF THE
                    COOKED CRUST.  POUR IN FILLING.

                    MERINGUE: WHIP WITH EGG BEATER UNTIL STIFF PEAKS
                    FORM:
3 egg whites
1/3 cup sugar
                    SPOON ONTO FILLING, COVERING ENTIRE PIE, OR

                    PUT MERINGUE INTO A GALLON PLASTIC BAG.  CLIP A
                    BOTTOM CORNER TO MAKE A 1/2" DIAMETER HOLE AND
                    SQUEEZE THE FLUFF OUT THE HOLE ONTO THE PIE.  IT'S
                    EASY TO MAKE LOTSA LITTLE PEAKS, SWIRLS, ETC.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 121 -=-


                    BAKE ABOUT 20 MINUTES UNTIL MERINGUE PEAKS ARE
                    BROWNED.  CHILL.  CAREFULLY POUR OFF EXCESS LIQUID
                    FROM UNDER MERINGUE WHEN COOL.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 122 -=-


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LEMON MERINGUE PIE

Variation of Ann Landers' Best-Ever Lemon Pie.

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 400 DEGREES.  PRICK WELL, THEN BAKE EMPTY FOR
                    20 MINUTES:
1 pie crust (page 117)

                    FILLING: BLEND IN BLENDER OR IN PROCESSOR WITH
                    CHOPPER BLADE, THEN COOK IN DOUBLE BOILER ABOUT 25
                    MINUTES (OR SAUCEPAN ON MEDIUM HEAT STIRRING
                    CONSTANTLY) UNTIL IT THICKENS:
2 cups water
1 & 1/4 cups sugar
1/2 cup cornstarch
1/3 cup lemon juice
3 egg yolks.

                    MIX IN:
3 Tbsp. butter
1 & 1/2 tsp. lemon extract
2 tsp. white or apple cider vinegar.

                    POUR INTO BAKED PIE CRUST AND LET COOL.

                    MERINGUE: WHIP WITH EGG BEATER UNTIL STIFF PEAKS
                    FORM:
3 egg whites
1/3 cup sugar
                    SPOON ONTO FILLING, COVERING ENTIRE PIE, OR

                    PUT MERINGUE INTO A GALLON PLASTIC BAG.  CLIP A
                    BOTTOM CORNER TO MAKE A 1/2" DIAMETER HOLE AND
                    SQUEEZE THE FLUFF OUT THE HOLE ONTO THE PIE.  IT'S
                    EASY TO MAKE LOTSA LITTLE PEAKS, SWIRLS, ETC.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 123 -=-

                    BAKE ABOUT 20 MINUTES UNTIL MERINGUE PEAKS ARE
                    BROWNED.  CHILL.  CAREFULLY POUR OFF EXCESS LIQUID
                    FROM UNDER MERINGUE WHEN COOL.

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BROWNIES

Unsweetened chocolate makes superb brownies.

                    (Variation of Joy of Cooking.)

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 350 DEGREES.

                    WARM IN HOT TAP WATER
4 eggs, unbroken

                    IN MICROWAVE, MELT IN A PYREX MEASURING CUP
1/2 cup = 4 ounces = 1 stick butter
4 ounces Bakers' unsweetened or semisweet chocolate
                    THEN HASTEN COOLING BY SETTING THE CUP IN A COLD
                    WATER BATH.

                    IN THE FOOD PROCESSOR, BEAT UNITL FLUFFY (WITH
                    CHOPPER BLADE) THE EGGS AND
1/4 tsp. salt
                    ADD AND BEAT WELL:
2 cups sugar
1 tsp. vanilla extract.

                    ADD THE CHOCOLATE-BUTTER MIXTURE AS IT SPINS, THEN
                    STOP THE PROCESSOR.

Single pan:
                      MIX IN A BOWL:
1 cup flour
1 cup pecan pieces.
                    MIX THE PROCESSED INGREDIENTS IN BY HAND.  POUR
                    INTO FLAT BAKING DISH.  BAKE ABOUT 35 MINUTES.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 124 -=-


Two pans:
                      IN ONE BOWL:
1/2 cup flour
1/2 cup pecan pieces.
                      IN ANOTHER BOWL:
1/2 cup flour.
                    MIX 1 & 5/8 CUP (=HALF OF) THE PROCESSED
                    INGREDIENTS INTO EACH BOWL BY HAND.  POUR THE
                    WITH-NUTS INTO A 9" LAYER PAN, THE WITHOUT-NUTS
                    INTO AN 8" LAYER PAN.  BAKE ABOUT 35 MINUTES.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 125 -=-


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OATMEAL COOKIES

                    (Variation of Cathy Rainey's recipe in Kingsford
                    Cooks.)

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 375 DEGREES.

Big Batch:

                    MIX IN LARGE BOWL:
2 cups flour
2 cups rolled oats, uncooked
1 cup chocolate pieces (I cut up 4 ounces of Bakers' semisweet) or
                    chocolate chips, semisweet preferred
1 tsp. baking soda
1/2 tsp. salt

(1 cup raisins OR, OUR FAVORITE:)
   3/4 cup chopped pecans
   1/2 cup sunflower seeds

                    MIX IN FOOD PROCESSOR WITH CHOPPER BLADE:
2/3 cup brown sugar
1/2 cup olive oil
1/2 cup milk (reconstituted from powdered is fine)
1/2 cup peanut butter
1/4 cup molasses
1 tsp. vanilla extract
2 eggs

                    POUR WETS INTO DRYS AND MIX.  SPOON TABLESPOONS OF
                    DOUGH ONTO UNGREASED COOKIE SHEETS, OR ROLL BALLS
                    WITH WET HANDS AND FLATTEN ON SHEET.  BAKE 17
                    MINUTES OR UNTIL BROWNED AT THE EDGES.  MAKES
                    ABOUT 4 DOZEN.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 126 -=-


                    * * * * * * * * * * * * * * * * * * * * * * * *

Small Batch:

                    MIX IN LARGE BOWL:
1 cups flour
1 cups rolled oats, uncooked
1/2 cup chocolate pieces (I cut up 2 ounces of Bakers' semisweet) or
                    chocolate chips, semisweet preferred
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup raisins

                    MIX IN FOOD PROCESSOR WITH CHOPPER BLADE:
1/3 cup brown sugar
1/4 cup olive oil
1/4 cup milk (reconstituted from powdered is fine)
1/4 cup peanut butter
2 Tbsp. molasses
1/2 tsp. vanilla extract
1 eggs

                    POUR WETS INTO DRYS AND MIX.  SPOON TABLESPOONS OF
                    DOUGH ONTO UNGREASED COOKIE SHEETS, OR ROLL BALLS
                    WITH WET HANDS AND FLATTEN ON SHEET.  BAKE 17
                    MINUTES OR UNTIL BROWNED AT THE EDGES.  MAKES
                    ABOUT 2 DOZEN.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 127 -=-


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PEANUT BUTTER COOKIES

                    Variation of Joy of Cooking's.

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 375 DEGREES.

                    CREAM IN FOOD PROCESSOR WITH CHOPPER BLADE:
1/2 cup butter = 1 stick
1/2 cup brown sugar
1/2 cup white sugar

                    ADD AND PROCESS BRIEFLY TO MIX:
1 egg
1 cup peanut butter
1/2 tsp. salt
1/2 tsp. baking soda
2 Tbsp. water

                    ADD AND PROCESS TO MIX:
1 tsp. vanilla extract
1 & 1/2 cups white flour

                    DOUGH WILL BE STIFF AND OILY.  DIVIDE INTO 64
                    PIECES.  ROLL BALLS AND FLATTEN ON COOKIE SHEET
                    WITH FORK TO MAKE A PRETTY CRISS-CROSS.  64
                    COOKIES FIT NICELY IN 2 BATCHES ON A BIG SHEET IN
                    5-4-5-4-5-4-5 PATTERN.  BAKE 17 MINUTES OR UNTIL
                    BROWNED AT THE EDGES.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 128 -=-


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PISTACHIO CHOCOLATE CHIP COOKIES

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 375 DEGREES.

                    CREAM IN FOOD PROCESSOR WITH CHOPPER BLADE:
1/2 cup butter = 1 stick
1/2 cup brown sugar
1/2 cup white sugar

                    ADD AND BLEND:
1 egg
1/2 tsp. salt
1/2 tsp. vanilla extract

                    MIX IN LARGE BOWL:
1 cup + 2 Tbsp. white flour
1/2 tsp. baking soda
1/2 cup (shelled) pistachio pieces
1/2 cup chocolate pieces (I cut up 2 ounces of Bakers' semisweet) or
                    chocolate chips, semisweet preferred

                    POUR WETS INTO DRYS AND MIX WITH A KNEADING
                    MOTION.  DOUGH WILL BE STIFF.  SPOON ONTO GREASED
                    COOKIE SHEETS (2 SMALL OR 1 LARGE), OR ROLL BALLS
                    WITH WET HANDS AND FLATTEN ON SHEET.  COOKIES WILL
                    FLATTEN AND SPREAD!  BAKE 15 MINUTES OR UNTIL
                    BROWNED AT THE EDGES.  MAKES ABOUT 2 DOZEN 3"
                    COOKIES.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 129 -=-


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THIMBLE COOKIES

Variation of Joy of Cooking.

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 400 DEGREES.

                    CREAM IN FOOD PROCESSOR WITH CHOPPER BLADE:
1 cup sugar
3/4 cup olive oil.

                    ADD AND MIX:
2 eggs
3/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. vanilla
2 Tbsp. water

                    ADD AND MIX:
2 & 1/2 cups flour
1 & 1/2 tsp. baking powder.

                    DROP BY 1 & 1/2 TSP. ONTO BAKING SHEET.  MAKE A
                    DEPRESSION IN EACH DOUGH DROP WITH A WET FINGER.
                    FILL EACH DEPRESSION WITH PRESERVES.

                    BAKE 14 - 18 MINUTES.  COOL ON RACK.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 130 -=-


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GINGERBREAD COOKIES

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 350 DEGREES.

                    MIX IN FOOD PROCESSOR WITH CHOPPER BLADE:
1 & 3/4 cups flour
1/4 cup sugar
1/2 tsp. baking soda
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. ground cloves
                    CUT IN
2 Tbsp. butter
                    ADD GRADUALLY AND PROCESS UNTIL DOUGH HOLDS
                    TOGETHER.
1/4 cup molasses
1/4 to 3/8 cup water

                    ROLL ON PLASTIC SHEET, CUT WITH COOKIE CUTTERS OR
                    KNIFE, DECORATE WITH SPRINKLES.  BAKE 10 TO 15
                    MINUTES UNTIL THE DEPRESSION FROM A GENTLE FINGER
                    POKE SPRINGS BACK.  COOL ON RACK.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 131 -=-


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CARROT COOKIES

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 350 DEGREES.

                    MIX IN FOOD PROCESSOR WITH CHOPPER BLADE:
1 egg
1/3 cup white sugar
1/3 cup olive oil
2 large carrots (washed, ends off, in chunks)
1/4 tsp. orange extract OR 1/8 tsp. fine grated orange rind.

                    PROCESS TO MIX.  WITH PROCESSOR OFF, ADD:
3/4 cup flour
3/4 tsp. baking powder.

                    PROCESS TO MIX.

                    GREASE BAKING SHEET WITH vegetable shortning.
                    DROP ABOUT 24 LEVEL TBSP. OF BATTER.  YOU MAY TOP
                    EACH WITH A
pecan half.

                    BAKE 12 - 15 MINUTES.  COOL ON RACK.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 132 -=-


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CHOCOLATE CHIP POUND CAKE

                    (Kate's own.  Serious indulgence.)

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 375 DEGREES.

                    CREAM WELL IN FOOD PROCESSOR WITH CHOPPER BLADE:
1/4 pound butter (=1 stick)
1/4 pound cream cheese (4 oz. = 1/2 an 8 oz. box)
1 & 1/4 cups sugar

                    ADD AND SPIN TO JUST BLEND:
1/2 cup water
1 tsp. vanilla extract
3 eggs

                    ADD AND BLEND:
1/4 tsp. salt
1 & 1/2 tsp. baking powder
1/4 cup powdered milk powder

                    ADD AND BLEND:
2 cups flour
                    IN A BOWL, MIX BATTER BY HAND WITH

3/4 cup chocolate chips, semi-sweet preferred, or cut up 3 ounces of
                    bakers' semisweet.

                    POUR INTO A GREASED, FLOURED BREAD LOAF PAN. (IF
                    YOU HAVE A SELECTION OF SIZES, USE A LARGE ONE.)

                    BAKE 75 MINUTES (1 HOUR + 15 MINUTES), UNTIL A
                    KNIFE INSERTED TO THE CENTER COMES OUT NOT-GOOEY.
                    REMOVE THE CAKE FROM THE PAN ONTO A RACK TO COOL,
                    THEN REFRIGERATE.

                    SUPERB WITH COFFEE IN THE MORNING.  SLICES ARE NOT
                    CRUMBLY, SO THEY MAKE EXCELLENT SNACKS.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 133 -=-


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CHOCOLATE CUPCAKES

Variation of 'Rombauer Special' from Joy of Cooking.

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 350 DEGREES.

                    MICROWAVE FOR 1 MINUTE TO MELT:
1/4 cup water
1 oz. Baker's semi-sweet chocolate.

                    PROCESS WITH CHOPPER BLADE:
1/4 cup butter (= 1/2 stick)
3/4 cup sugar.

                    ADD AND PROCESS TO MIX:
1/4 cup powdered milk powder
1 & 1/2 tsp. baking powder
1/8 tsp. salt

1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
pinch ground cloves.

                    STIR THE CHOCOLATE MIX TO MAKE SURE IT'S ALL
                    MELTED, THEN ADD:
2 Tbsp. cold water
1/2 tsp. vanilla.

                    IN A LARGE BOWL, WHIP UNTIL STIFF:
2 egg whites.

                    ADD THE MELTED CHOCOLATE LIQUID TO THE PROCESSOR
                    BATCH AND MIX WITH:
2 egg yolks
1 cup flour.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 134 -=-

                    FOLD THE CHOCOLATE BATTER INTO THE WHITES.  FILL
                    12 PAPER-LINED MUFFIN CUPS ABOUT 3/4 FULL (ABOUT 2
                    TBSP. BATTER EACH.)  BAKE 25 MINUTES.

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VANILLA CUPCAKES

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 350 DEGREES.

                    PROCESS WITH CHOPPER BLADE:
1/4 cup butter (= 1/2 stick)
2/3 cup sugar.

                    IN A LARGE BOWL, WHIP UNTIL STIFF:
2 egg whites.

                    WITH PROCESSOR OFF, ADD:
2 egg yolks
1/2 tsp. vanilla extract
1/3 cup water.

                    WITH PROCESSOR STILL OFF, ADD:
1/4 tsp. salt
2 Tbsp. powdered milk powder
1 & 1/4 cup flour
1 & 1/4 tsp. baking powder

                    PROCESS TO MIX.  IMMEDIATELY FOLD THE BATTER INTO
                    THE WHITES, BEFORE IT STIFFENS.  DIVIDE BATTER
                    AMONG 12 PAPER-LINED MUFFIN CUPS.  BAKE 25
                    MINUTES.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 135 -=-


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SOUR CREAM CUPCAKES

Variation of Joy of Cooking.

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 375 DEGREES.  PROCESS WITH CHOPPER BLADE:
1 cup brown sugar
1/3 cup butter.

                    IN A LARGE BOWL, WHIP UNTIL STIFF:
2 egg whites.

                    WITH PROCESSOR OFF, ADD TO CREAMED BUTTER/SUGAR
                    MIXTURE:
2 egg yolks
1 tsp. vanilla extract
1 cup sour cream OR 2/3 cup plain yoghurt

1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt.

                    PROCESS BRIEFLY TO MIX.  WITH PROCESSOR OFF, ADD:
1 & 3/4 cups flour
1 & 3/4 tsp. baking powder
1/4 tsp. baking soda

                    PROCESS TO MIX.  IMMEDIATELY FOLD THE BATTER INTO
                    THE WHITES, BEFORE IT STIFFENS.  FILL PAPER-LINED
                    MUFFIN CUPS ABOUT 3/4 FULL (ABOUT 18.)  BAKE 20
                    MINUTES OR UNTIL DONE.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 136 -=-


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LEMON SPONGE CAKE

                    (Variation of Joy of Cooking.)

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 350 DEGREES.

                    GRATE
1 tsp. lemon rind

                    BEAT IN FOOD PROCESSOR WITH CHOPPER BLADE UNTIL
                    LIGHT
4 egg yolks (separate and reserve whites)
                    ADD LEMON RIND.  ADD GRADUALLY WITH PROCESSOR
                    RUNNING
1 cup sugar
1/4 cup boiling water
1 Tbsp. lemon juice
                    TURN OFF PROCESSOR.  ADD
1 cup flour
1 & 1/2 tsp. baking powder
1/4 tsp. salt
                    BLEND, OFFLOAD TO BOWL.  IN A SEPARATE BOWL, BEAT
                    TO STIFF PEAKS WITH EGG BEATER
4 egg whites

                    FOLD WHITES INTO BATTER.  POUR OR SPOON BATTER
                    INTO 24 CUPCAKE PAPERS SUPPORTED IN MUFFIN TINS,
                    OR 2 8" ROUND CAKE PANS.  BAKE ABOUT 25 MINUTES
                    UNTIL TOOTHPICK INSERTED AT CENTER COMES OUT
                    CLEAN.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 137 -=-


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DEVILS' FOOD CAKE

Variation of 'Devil's Food Cake Cockaigne' from Joy of Cooking.

                    PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
                    TO 350 DEGREES.

                    MICROWAVE FOR 1 MINUTE TO MELT:
1/2 cup water
1 cup brown sugar
4 oz. Baker's semi-sweet chocolate.

                    PROCESS WITH CHOPPER BLADE:
1/2 cup butter (= 1 stick)
1 cup sugar.

                    ADD AND PROCESS BRIEFLY TO MIX:
3/4 cup water
1/3 cup powdered milk powder
1 tsp. vanilla extract
1/2 tsp. salt
2 egg yolks.

                    STIR THE CHOCOLATE MIX TO MAKE SURE IT'S ALL
                    MELTED, THEN STIR INTO THE CHOCOLATE MIX:
1 egg yolk.

                    WITH PROCESSOR OFF, ADD TO CREAMED BUTTER/SUGAR
                    MIXTURE:
2 cups flour
1 tsp. baking soda.

                    IN A LARGE BOWL, WHIP UNTIL STIFF:
2 egg whites.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 138 -=-


                    TURN THE PROCESSOR ON AND ADD THE MELTED CHOCOLATE
                    LIQUID TO THE PROCESSOR BATCH AS IT RUNS.  PROCESS
                    JUST UNTIL SMOOTH.

                    FOLD THE CHOCOLATE BATTER INTO THE WHITES.  GREASE
                    (WITH vegetable shortning) AND FLOUR TWO (2) 9"
                    ROUND LAYER PANS.  DIVIDE THE BATTER BETWEEN THEM.
                    BAKE 25 MINUTES.

                    THIS RECIPE LEAVES 1 EGG WHITE LEFT OVER.  I
                    RECOMMEND USING IT UP BY MAKING Orange Icing (PAGE
                    146.)

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 139 -=-


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PINEAPPLE UPSIDE-DOWN CAKE

                    An easy classic.
                    Variation of Alpha-Bakery Children's Cookbook

                    PLACE RACK IN CENTER OF OVEN AND PREHEAT OVEN TO
                    350 DEGREES.

                    IN A 10" IRON SKILLET, 10" ROUND CAKEPAN OR 9x9x2"
                    CAKE PAN, MELT (PLACE IN HEATING OVEN & CHECK
                    FREQUENTLY OR USE A GENTLE BURNER):
1/4 cup butter (= 1/2 stick.)

                    STIR IN (I USE A FORK)
2/3 cup packed brown sugar
                    AND SPREAD THE MIX PRETTY EVENLY OVER THE BOTTOM.

                    DRAIN, RESERVING THE JUICE:
1 20oz. can pineapple slices.

                    ARRANGE THE SLICES IN THE PAN.

                    IN PROCESSOR, MIX WITH CHOPPER BLADE:
1 & 1/3 cups flour
1 cup sugar
1/4 cup powdered milk powder
1 & 1/2 tsp. baking powder
1/2 tsp. salt.

                    CUT IN:
1/3 cup vegetable shortning.

                    STOP THE PROCESSOR.  ADD:
3/4 cup reserved pineapple juice (add a little water if the can juice
                    is shy)
1 egg.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 140 -=-

                    PROCESS TO MIX.  POUR THE MIXED BATTER OVER THE
                    PINEAPPLE ETC IN THE PAN.  SPREAD FAIRLY EVENLY.
                    BAKE 50 MINUTES.

                    TURN CAKE IMMEDIATELY ON TAKING IT FROM THE OVEN
                    ONTO A PLATTER OR BREADBOARD OF SUFFICIENT SIZE.
                    (PUT THE PLATTER ON THE PAN, HOLD AT OPPOSITE
                    EDGES AND INVERT.)  LET IT REST A COUPLE OF
                    MINUTES WITH THE PAN OVER THE CAKE, THEN REMOVE
                    THE PAN.  SOME GOOD GOO, AND SOMETIMES SOME
                    PINEAPPLE WILL BE STICKING TO THE PAN.  USE A
                    RUBBER SCRAPER TO RESTORE THE GOO TO THE CAKE TOP
                    AND PRETTY IT UP AS NEEDED.

                    COOL.  COVER WITH A BOWL AS THE TOP IS REALLY
                    STICKY!

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 141 -=-


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STRAWBERRY SHORTCAKE

                    A traditional summer favorite.  (Variation of a
                    recipe in Craig Claiborne's New York Times Cook
                    Book.)

                    PLACE RACK IN CENTER OF OVEN AND PREHEAT OVEN TO
                    450 DEGREES.

                    WASH AND REMOVE LEAVES FROM
1 lb (1 quart) of fresh strawberries.

                    SLICE THEM AND LAYER THEM IN A BOWL WITH
2 Tbsp sugar
                    COVER AND LET SIT.

                    MIX WITH CHOPPER BLADE IN FOOD PROCESSOR:
2 cups flour
1 Tbsp baking powder
3/4 tsp salt
1/4 cup sugar
2 Tbsp powdered milk powder

                    ADD AND CUT IN:
3 oz cream cheese
2 Tbsp butter

                    STOP THE PROCESSOR.  ADD, THEN PROCESS IN BURSTS
                    UNTIL A DOUGH BALL FORMS:
1 egg, plus
water to make 3/4 cup of liquid.

                    GREASE AN 8" ROUND CAKE PAN.  FLATTEN HALF THE
                    DOUGH IN THE BOTTOM.

                    MELT

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 142 -=-

1 tsp butter

                    AND SPREAD IT ACROSS THE TOP OF THE DOUGH IN THE
                    PAN.  FLATTEN THE REST OF THE DOUGH INTO A BIG
                    PAN-SIZED PANCAKE AND PRESS IT GENTLY ON TOP OF
                    THE BUTTERED BOTTOM HALF.  BAKE AT 450 DEGREES 20
                    MINUTES.

                    TIP THE SHORTCAKE OUT OF THE PAN ONTO A RACK.
                    WHEN COOL ENOUGH TO HANDLE, GENTLY SEPARATE THE
                    HALVES AT THE BUTTERED DIVISION LINE AND COOL SOME
                    MORE.

                    WHIP WITH AN EGGBEATER
1 cup whipping cream.

                    WHEN IT FORMS PEAKS, ADD AND BEAT IN

1 Tbsp sugar
1/2 tsp vanilla extract.

                    PUT THE BOTTOM SHORTCAKE ON A PLATE, ADD SOME
                    WHIPPED CREAM AND STRAWBERRIES, PUT THE TOP ON,
                    AND COVER WITH MORE STRAWBERRIES AND WHIPPED
                    CREAM.  SERVE AT ONCE OR LATER.  YOU CAN PUT EXTRA
                    STRAWBERRIES AND WHIPPED CREAM ON EACH SLICE IF
                    YOU LIKE.  VERY MESSY TO SERVE BUT WELL WORTH IT.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 143 -=-


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BANANA CAKE

                    Fragrant, moist and wonderful.
                    Variation of Mrs. Lambright's recipe.

                    PLACE RACK IN CENTER OF OVEN AND PREHEAT OVEN TO
                    375 DEGREES.  IN PROCESSOR, CREAM WITH CHOPPER
                    BLADE:
2/3 cup sugar
1/2 cup butter (= 1 stick)
1/2 cup sour cream
2 egg yolks
3 sliced bananas.

                    STOP THE PROCESSOR.  ADD BUT DON'T MIX YET:

1 & 1/2 cups flour
1 tsp. baking soda.

                    GREASE A STANDARD BREAD LOAF PAN WITH
vegetable shortning
                    THEN DUST WITH
flour.

                    IN A LARGE BOWL, WHIP UNTIL FIRM:
2 egg whites.

                    RUN THE PROCESSOR TO MIX THE CREAMED INGREDIENTS
                    WITH THE DRYS.  POUR THE RESULT OVER THE WHITES
                    AND FOLD THEM TOGETHER.  POUR INTO PREPARED PAN
                    AND BAKE 1 HOUR.  REMOVE FROM PAN TO RACK TO COOL.

                    ONCE THE CAKE HAS COOLED, YOU CAN SERVE SLICES
                    INDIVIDUALLY FROSTED WITH Vanilla Pudding (page
                    145), OR

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 144 -=-

                    CUT THE LOAF TWICE HORIZONTALLY AND 'FILL' THE
                    CAKE WITH GENEROUS LAYERS OF Vanilla Pudding
                    GLUING THE SLABS BACK TOGETHER.  CHILL THE FILLED
                    CAKE IN THE FRIDGE FOR BEST SLICING RESULTS.

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VANILLA PUDDING

                    Thanks, Mom.

                    IN A LARGE PAN, BEAT WITH AN EGGBEATER:

1/2 cup sugar
1/3 cup white flour
1 & 1/4 cups powdered milk powder
1/8 tsp. salt
2 eggs
2 cups water

                    BRING TO A SIMMER, EITHER HEATING GENTLY WITH LID
                    ON AND STIRRING OCCASIONALLY, OR HEATING RAPIDLY
                    AND STIRRING CONSTANTLY.  REMOVE FROM HEAT.  STIR
                    IN:

1 Tbsp. butter
1 or 2 tsp. vanilla extract

                    SERVE WARM OR COLD.

                    COLD PUDDING IS ALSO EXCELLENT CAKE FILLING OR
                    CAKE FROSTING.  TO DO FROSTING PICTURES WITH IT,
                    PUT COOLED PUDDING IN A PLASTIC BAG, CLIP A BOTTOM
                    CORNER OF THE BAG WITH SCISSORS, AND SQUEEZE
                    FROSTING OUT THE LITTLE HOLE.

                    MY KIDS LOVE IT WHEN I DIVIDE THE BATCH INTO BOWLS
                    AND MIX IN FOOD DYES TO MAKE SEVERAL COLORS, WHICH
                    I THEN BAGGIE UP FOR USE.  THEY DECORATE THEIR OWN
                    CUPCAKES OR CAKE SLICES.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 145 -=-


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ORANGE ICING

Variation of Joy of Cooking.

                    BEAT WITH AN EGGBEATER IN A HEAVY SAUCEPAN:
1 & 1/2 cups sugar
2 unbeaten egg whites
1 Tbsp. lemon juice
1/2 tsp. fine grated orange rind
1/4 cup orange juice.

                    HEAT ON MEDIUM HEAT, BEATING (SLOWLY WHILE STILL
                    COOL) UNTIL ICING GETS QUITE STIFF.  REMOVE FROM
                    HEAT.  BEAT ANOTHER MINUTE, THEN SPREAD ON CAKE.

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PUNCH FROSTING

                    MASH (CREAM) TOGETHER IN A CUP
1 tsp. butter
2 Tbsp. powdered sugar.

                    ADD
1 tsp. Schwan's punch concentrate.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 146 -=-


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CHOCOLATE FROSTING

"Now that's frosting!"

Be sure you trust your eggs for this recipe; they will not be
thoroughly cooked.

Variation in preparation of Hungarian Chocolate Frosting found at
www.ebicom.net/kitchen/page/cake/frosting.htm

                    MICROWAVE
3 oz unsweetened chocolate
2 & 1/2 Tbsp. water

                    PUT IN FOOD PROCESSOR W/CHOPPER BLADE
1 & 1/2 cups confectioners' sugar

                    ADD WHILE BLADE IS RUNNING
the chocolate-water mix
3 egg yolks
4 Tbsp. butter (1/2 stick, add in 4 chunks)

                    FROST CAKE IMMEDIATELY.  COVERS TOP & SIDES OF (2)
                    9" LAYERS.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 147 -=-


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GOOSEBERRY JELLY OR JAM

                    PICK RIPE GOOSEBERRIES UNTIL YOU HAVE 1 QUART (4
                    CUPS) OR MORE.  WASH AND PICK OVER TO REMOVE
                    LEAVES AND STICKS.  ITS PRETTY EASY TO SKIM THESE
                    OFF IF YOU FILL A SINK WITH COLD WATER AND STIR
                    THE BERRIES AROUND IN IT.

                    TO MAKE JAM, REMOVE ALL THE LITTLE "TAILS" FROM
                    THE BERRIES (TEDIOUS) AND PROCESS TO PULP.  JELLY
                    IS MUCH EASIER BECAUSE THE "TAILS" CAN BE LEFT ON.

                    TO MAKE JELLY, PROCESS, ADD 2/3 CUP WATER FOR EACH
                    QUART OF BERRY PULP, AND BOIL HEARTILY FOR 2
                    MINUTES.  COOL, THEN STRAIN THE RESULT THROUGH 4
                    LAYERS OF CHEESECLOTH.  SQUEEZE AS MUCH OF THE
                    GOOD JUICE OUT OF THE PULP AS YOU CAN.  KEEP THE
                    JUICE, DISCARD THE PULP.

                    YOU WILL NEED
1 package of fruit pectin (I use MCP brand),
6 cups of white sugar, and
2 tablespoons of lemon juice
                    FOR EACH 4 CUPS OF JUICE OR PULP.

WASH 7 1-CUP CANNING JARS.  PUT THEM UPRIGHT, ON A RACK OR TILTED A
                    BIT, IN A BIG POT.  COVER JARS WITH WATER TO 1/2"
                    ABOVE THE JARS.  COVER PAN AND BRING TO A BOIL.
                    (I USE MY BIG BLUE ENAMEL POT ON LARGE BACK BURNER
                    SET TO 'HI'.)

WASH 7 DISK CANNING LIDS AND PUT ASIDE IN A BOWL.
WASH 7 LID BANDS AND PUT THEM IN A SAUCEPAN.  ADD WATER TO COVER, THEN
                    COVER PAN.  LEAVE PAN COLD FOR NOW.  (MY SMALL
                    GLASS PAN 2/3 FULL OF WATER ON SMALL BACK BURNER)

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 148 -=-

SET OUT ON TABLE: 2 TOWELS EACH FOLDED ONCE (SELECT TOWELS THAT ARE OK
                    TO GET STAINS), A PAPER TOWEL, A HALF CUP
                    MEASURING CUP ON A SAUCER, TONGS, A FRIDGE TUB &
                    LID, A RUBBER SPATULA
SET OUT ON COUNTER BY STOVE: SCISSORS, A PAPER PACKAGE OF FRUIT PECTIN
                    IN ITS OPEN BOX, A TIMER SET TO 1 MINUTE READY TO
                    RUN, A WOODEN STIRRING PADDLE, TWO POT HOLDERS

MEASURE 6 CUPS OF SUGAR INTO A MEDIUM BOWL AND SET BY STOVE WITH THE 1
                    CUP MEASURE IN IT.
MEASURE 4 CUPS OF GOOSEBERRY JUICE AND 2 TABLESPOONS OF LEMON JUICE
                    INTO A LARGE, HEAVY ENAMELED, GLASS, OR STAINLESS
                    STEEL POT.  LEAVE PAN COLD FOR NOW.  (MY STAINLESS
                    PRESSURE COOKER BODY ON LARGE FRONT BURNER)

THE JARS NEED TO BOIL AT LEAST 15 MINUTES TO STERILIZE THEM.  MAKING
                    THE PRESERVES TAKES ALMOST THAT LONG, SO CONTINUE
                    FROM HERE WHEN THE JARS ARE BOILING.  ONCE THEY
                    BOIL, TURN THEM DOWN SOMEWHAT BUT BE SURE TO
                    MAINTAIN A VIGOROUS BOIL.  I SET THE STOVE BUZZER
                    TO TELL ME WHEN THE 15 MINUTES HAVE ELAPSED.  (MY
                    STOVE 7)
TURN ON THE PAN WITH THE RINGS IN IT, TO BRING IT TO A BOIL.  (MY
                    STOVE 9)

STIR THE PECTIN INTO THE JUICE WITH THE WOODEN PADDLE.  SPRINKLING THE
                    PECTIN ONTO THE SURFACE AS YOU STIR HELPS AVOID
                    PECTIN LUMPS.  AS RAPIDLY AS POSSIBLE, BRING THE
                    JUICE TO A ROLLING BOIL (ONE THAT IS BUBBLING ALL
                    OVER ITS SURFACE CONSTANTLY AND CANNOT BE STIRRED
                    DOWN).  STIR IT STEADILY WITH THE WOODEN PADDLE.
                    WHEN IT BOILS, TURN ON THE TIMER AND BOIL 1
                    MINUTE.  (MY STOVE 9, WHEN THE BOTTOM STARTS TO
                    FEEL STICKY TURN DOWN TO 8.5 TO AVOID BURNING.)
USING TONGS, REMOVE THE RINGS FROM THEIR BOILING WATER TO A TOWEL ON
                    THE TABLE.  PUT THE DISK LIDS INTO THE SAME
                    BOILING WATER, RETURN TO A BOIL, THEN REMOVE THE
                    PAN FROM HEAT TO THE TOWEL WITH THE RINGS.  THE
                    LIDS NEED TO SIT IN HOT WATER AT LEAST 3 MINUTES
                    TO STERILIZE AND PREPARE THEIR ADHESIVE.

-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 149 -=-


STIR THE SUGAR INTO THE JUICE.  RETURN IT TO A ROLLING BOIL, AND BOIL
                    4 MINUTES.  (MY STOVE 8.5, TURN DOWN TO 6 WHEN
                    BOILING.)
REMOVE THE PRESERVES FROM THE HEAT AND COVER.  WORK QUICKLY FROM THIS
                    POINT UNTIL THE JARS ARE SECURED.  EVERYTHING
                    NEEDS TO STAY AS HOT AS POSSIBLE WHILE THE JARS
                    ARE BEING FILLED AND COVERED.

USING TONGS, FISH OUT THE JARS AND EMPTY THEM OF WATER.  PLACE THE
                    JARS UPSIDE DOWN ON THE OTHER TOWEL TO DRAIN
                    BRIEFLY, THEN TURN THEM BACK UPRIGHT.
USING THE HALF CUP MEASURE, FILL EACH JAR TO WITHIN 1/4 TO 1/8" OF THE
                    RIM.
WIPE THE JAR RIMS WITH THE PAPER TOWEL.
FISH THE FLAT LIDS OUT OF THEIR HOT WATER WITH TONGS AND PLACE THEM,
                    WET, ON THE JARS.  HANDLE THEM BY THE EDGES ONLY
                    WITH YOUR FINGERS TO AVOID CONTAMINATING THE
                    PRESERVES WITH MICROORGANISMS.
SCREW A RING ONTO EACH JAR.
HOLDING EACH JAR WITH A POTHOLDER, TIGHTEN THE RING, THEN INVERT THE
                    JAR.  LET THE JARS SIT UPSIDE DOWN FOR 5 MINUTES.

NOW RELAX.  USING THE RUBBER SPATULA, SCRAPE THE SMALL AMOUNT OF
                    REMAINING PRESERVES FROM THE POT, WOODEN PADDLE,
                    AND HALF CUP MEASURE INTO THE FRIDGE TUB AND
                    COVER.  THIS PORTION IS FOR TESTING ON FRESH BREAD
                    ASAP.
CHECK THAT ALL THE STOVE BURNERS HAVE BEEN TURNED OFF.
TURN THE JARS RIGHT SIDE UP.  LET SIT UNDISTURBED FOR 1 HOUR.
PRESERVE MAKING PANS AND UTENSILS ARE MUCH EASIER TO WASH IF WASHED
                    RIGHT AWAY.
BY THE END OF THE HOUR, THE LIDS SHOULD BE BOWED DOWN SLIGHTLY AND
                    FEEL TIGHT WHEN PRESSED IN THE CENTER.  THIS
                    INDICATES A GOOD SEAL THAT CAN KEEP THE PRESERVES
                    STERILE ON THE SHELF.

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CHOKECHERRY SYRUP

                    PICK RIPE CHOKECHERRIES UNTIL YOU HAVE A GALLON OR
                    MORE.  WASH AND PICK OVER TO REMOVE LEAVES AND
                    STICKS.  IN A BIG POT, PUT THE CHOKECHERRIES AND
water just to cover, should be about 1/3 the volume of berries.

                    BRING GENTLY TO A BOIL (on our stove takes 1 hr. @
                    '4') AND SIMMER 1 HOUR ('low+1/2'), STIRRING
                    OCCASIONALLY.  GENTLY DRAIN OFF THE JUICE TO
                    STORAGE.  ROLL BATCHES OF COOKED CHOKECHERRIES IN
                    A CLEAN OLD DISHTOWEL (IT WILL GET STAINED) AND
                    WRING TO SQUEEZE OUT AS MUCH JUICE AS POSSIBLE.
                    DISCARD THE POISONOUS SEEDS.

                    THE TART JUICE CAN BE COMBINED WITH SUGAR FOR
                    DELICIOUS SYRUP, OR MADE INTO JELLY.

Syrup:
                    BRING TO A BOIL:
1 cup chokecherry juice
1 cup sugar.

                    * * * * * * * * * * * * * * * * * * * * * * * *

Jelly:
                    MEASURE INTO A LARGE PAN AND STIR THOROUGHLY:
3 cups chokecherry juice
1/4 cup lemon juice
1 package MCP fruit pectin.

                    BRING TO A BOIL.  STIR IN:
4 & 1/2 cups sugar.

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                    BRING TO A FULL ROLLING BOIL.  BOIL HARD 2
                    MINUTES.  POUR INTO 6 STERILIZED (BOIL 10 MINUTES)
                    8 OZ. CANNING JARS.  WIPE RIMS AND PUT STERILIZED
                    LIDS ON LOOSELY.  WAIT 2 MINUTES.  TIGHTEN LIDS
                    AND INVERT JARS.  WHEN COOL, BUTTONS SHOULD POP IN
                    TO VERIFY VACUUM.

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A "SOUTHERN" VEGETARIAN MEAL
                    (serves 4)

1 can whole Hominy corn pieces
1 bag frozen brussels sprouts
fresh bread slices
sweet potatoes / yams (2 medium)
1 & 1/2 cups dry black-eyed peas
lettuce etc. & salad dressing

Rinse black-eyed peas and set to soak.
Pressure cook yam pieces with 1 cup water, sprinkle of salt, & about
                    1&1/2 tsp. olive oil 5 min, offload to a saucepan
                    on gentle heat to keep warm.
Microwave brussels sprouts on defrost 10 min, until defrosted.
Pressure cook 1 & 1/2 cups black-eyed peas and 5 cups water for 20
                    minutes. (no salt!)
Make green salad in individual bowls, perhaps lettuce topped with a
                    few mushroom slices & french dressing.
Microwave brussels sprouts on defrost 10 min, or until just cooked.
In a sauce or frying pan, make a roux of white flour & olive oil.  Add
                    stock from the cooked peas, salt & some grated
                    cheddar cheese to make a thinnish gravy.
Add butter & salt to brussels sprouts, microwave on defrost another 5
                    min to finish cooking if they need it.
Microwave the drained hominy with butter & salt 5 minutes on high to
                    heat through.
Add salt, pepper & olive oil to drained black-eyed peas.
Toast the bread.

Serve the bean gravy soaking over the toast, with brussels sprouts,
                    yams, black-eyed peas, and salad on the side.

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A TRADITIONAL THANKSGIVING FEAST
                    (serves 4)

This is how we (mostly I) cooked a very successful feast on 11/26/98.

On 11/21 I bought a frozen 8 lb. "young turkey" and thawed it in the
                    fridge for 4.5 days.  I bought yams, cranberries,
                    potatoes and green salad ingredients.  We had
                    cooked pumpkin in the freezer from jack'o'lantern
                    making.  I made bread (1/3 whole wheat) the night
                    before to be a stuffing ingredient.

I looked at these recipes as I made my shopping list:
                    page 38 ... Roast Chicken/Stuffing
                    page 36 ... Spicey Flour
                    page 39 ... Gravy
                    page 120 ... Pumpkin Pie
                    page 117 ... Pie Crust
                    page 92 ... Fancy Malt Rolls
                    page 116 ... Cranberry Sauce

The feast took about 6 hours of steady work to prepare, starting from
                    a nice clean kitchen.

1) I washed my oval turkey pan & greased its bottom with vegetable
                    shortning.  I washed potatoes and cut them in half
                    lengthwise and put them cut side down in the
                    bottom of the pan as a "rack" for the turkey.
2) I made the stuffing from the recipe on page 38.  I preheated the
                    oven to 450 degrees.
3) I put the malt roll ingredients (page 92) in the breadmaker and
                    told it to make dough.
4) I stuffed the turkey and put it low in the oven.  I turned the heat
                    down to 350-375.  I set my timer for 1 hour.
5) I put the turkey liver in the fridge.  I put the rest of the
                    giblets (neck, heart, gizzard) in the pressure
                    cooker, with water to cover, and brought it to
                    steam.  (It will cook until the timer goes off.)

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6) I made the cranberry sauce (page 116) and put it in the fridge to
                    meld.
7) I washed my food processor.  I put frozen green beans in a
                    microwaveable bowl with cover and set them on the
                    counter to thaw.
8) WHEN THE 1 HOUR TIMER SOUNDED, I turned off the giblets, basted the
                    turkey with olive oil, salted it, and put a piece
                    of aluminum foil (about 5x7") over the breast.  I
                    again set my timer for 1 hour.
9) I peeled the yams, cut them into bites, and submerged the pieces in
                    cold water in a big covered bowl so they wouldn't
                    oxidize.
10) I made 2 unbaked pie crusts with fluted rims.  (page 117)  I
                    made sure to prick them closely.
11) WHEN THE 1 HOUR TIMER SOUNDED, I basted the turkey, removed the
                    foil, and again set my timer for 1 hour.
12) I made giblet gravy in a saucepan:
                    Fry the turkey liver in 1 Tbsp. olive oil.  Remove
                    liver to cutting board.  Add 1/4 cup spicey flour
                    (page 36) to the pan and enough olive oil to
                    make a roux.  When the roux is cooked, stir in the
                    giblet stock (liquid) and the chopped liver and
                    giblet meat.  If it's too thick, add milk as
                    needed; I used reconstituted powdered milk.
13) Alice made a lovely green salad from lettuce, mushrooms, carrot,
                    cucumber, and green onion.  She put on oil &
                    vinegar dressing.
14) Just then THE 1 HOUR TIMER SOUNDED.  The turkey "done button" had
                    popped up, but the meat thermometer still read a
                    little low (Joy of Cooking recommends 190
                    degrees), so I basted the turkey, and set my timer
                    for 1/2 hour.
15) I divided & buttered the malt roll dough and put it in its pan to
                    rise.
16) WHEN THE 1/2 HOUR TIMER SOUNDED, I took out the turkey & covered
                    it.  I raised the oven temperature to 375-400,
                    moved the oven racks up to mid-oven, put the rolls
                    and pie shells in, and set my timer for 20
                    minutes.

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17) I put the yams in the pressure cooker and brought it to steam.  I
                    put the beans in the microwave on low for 10
                    minutes.
18) I mixed up the pie filling (page 120.)  When the microwave rang,
                    I turned off the yams, stirred the beans, and put
                    the beans back in the microwave for another 5
                    minutes.
19) WHEN THE 20 MINUTE TIMER SOUNDED, I took out the rolls and pie
                    shells, filled the pie shells and put the pies in
                    the oven on the middle rack for 1 hour.
20) We loaded the table with the turkey, stuffing, baked potatoes,
                    sweet potatoes, salad, rolls, beans, cranberry
                    sauce, and gravy.

    ... We all ate the great feast, and went for a walk ...

21) Then we ate pumpkin pie with whipped cream.  (Beat with eggbeater
                    in a small bowl.  When it's pretty stiff, add a
                    taste of vanilla extract and a spoonful of sugar.
                    Beat a little more to mix.)

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                            GENERAL ADVICE

I use the following "special equipment": a pressure cooker, a food
processor, a microwave oven, an electric griddle, an electric skillet
and a Romertopf unglazed clay covered casserole.  My favorite pans
include a cast iron skillet and some "Visions" glass saucepans.  Among
other implements, I find Rubbermaid spatulas (regular and heat-
resistant) and a wooden cooking paddle (like a wooden spoon but flat
and with a straight edge for stirring along the bottom of a pan) very
useful.  I use a manual eggbeater and (for small grating jobs) a
rectangular "tower" manual grater.  A stainless mixing bowl over a
glass saucepan makes an adequate double-boiler.

A breadmaker is a great convenience, used primarily for making dough.

The potatoes, onions, peanut oil, most dairy products, and wheat
flours from supermarkets are fine.  Only a few stores carry corn Masa;
Quaker and Goya brands both offer a good supermarket version.  Buy
Regular Grits and Oatmeal, not "quick", if available.

Olive oil is sensitive to light and very expensive in small
quantities.  The 3 liter Bertolli cans are the best easily available
deal.  Olive oil is good for your arteries, so ante up and buy plenty.
Then you won't be shy to use it.

I use red wine vinegar in a sprinkle bottle.  I also have a pump
bottle for olive oil and a squeezable bear for honey.

The quality of rice and nuts makes a big difference.  Bismati rice
(both white and brown) is a particularly tasty variety, well worth its
higher cost.  Buy good raw nuts and roast them yourself!  If you have
a food processor, buy Italian hard cheese (Romano, Parmesean) in
blocks or wedges and chop or grate it fine yourself.

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GLOSSARY

Blanch - to immerse an item in boiling liquid briefly, sterilizing the
          exterior.

Dredge - to coat a damp item (such as a piece of meat) with a powder
          such as flour.

Fold - gently mix a liquid or stiff mixture with a fluffy one to
          incorporate the fluffy part's bubbles into the resulting
          light batter.  Choose a  rubber scraper, wooden paddle, or
          large serving spoon.  Keeping the flat tool surface
          horizontal, circulate the mixture up-and-over-and-down-and-
          back.  Think of the stirring tool drawing a circle that is
          standing up on its edge (instead of one lying flat on the
          counter.)  Don't fret about popping bubbles in the fluff;
          I've never seen enough be lost to ruin a dish.  After a
          couple of practices, folding becomes an easy 'ladling'
          motion, with the other hand turning the bowl steadily.

Julienne - to cut into small sticks, about 1/8 x 1/8 in cross-section.

Roux - flour browned in oil becomes "thirsty."  1/4 cup of white flour
          and 2 Tbsp. olive oil cooked together over medium heat make
          an excellent thickener for white and cheese sauces, cream
          soups, and gravies.

Whip - beat a liquid (usually eggwhites) with an eggbeater to a stiff
          foam.

White Sauce - a roux and milk, pinch of salt; a bland milk gravy.

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NOTES

Porcupine - tastes like lamb, so I think I'll try the Souvlaki
          marinade next time.

Chile Powder - a blend of chili pepper, ground cumin seed, ground
          oregano, powdered garlic.  Usually salt.  Sometimes ground
          cloves, ground allspice, powdered onion.  (Per Heloise)

Herbs and spices - a natural foods store, farmers' market, or mail
          order specialty house sells better ingredients than most
          supermarkets.  Harvest Home Botanicals, PO Box 336
          Grantville PA 17028 717-469-7159, is a good mail order
          source.

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                          PRACTICAL RECIPES FOR GOOD FOOD

                                      - or -

                 "Simple shopping + proper cooking = good tastes."

                              KATE'S MONTANA COOKBOOK

                                  by KGH Nicholes

                           1997 winter solstice edition

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                              TABLE OF CONTENTS

DINNERS AND BIG MEALS
BEANS
1 ... Tacos and Burritos
1 ... Bean Glop
2 ... Chili (Meat/Veggie)
3 ... Empty Kitchen Stew
4 ... Baked Beans
5 ... Adam's Acre Beans
6 ... Limas Piquant
7 ... Very Brown Rice
8 ... Miso-Onion Gravy
9 ... Tofu Stir-Fry
10 ... Confetti Stir-Fry
11 ... Split Pea Soup
11 ... Hoppinjon
12 ... Cold Bean Salad
13 ... Bean Dip
PASTA
14 ... Red Sauce
15 ... Garlic Butter
16 ... Fettuccini Romano
17 ... Macaroni and Cheese
18 ... Lasagna
19 ... Calzone
20 ... Spaghetti
21 ... Spaghetti Pie
22 ... Macaroni with Vegetables
CHEESE AND EGGS
23 ... Pizza
24 ... Flat Bread Mini Pizza
 Rarebit
 Asparagus Cheese Sauce
 Cheese Sauce for Vegetables
25 ... Sweet-Sour Cheese Sauce
26 ... Potatoes with Sesame
27 ... Cheese Souffle
29 ... Baked Grits

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30 ... Devilled Eggs
31 ... Velveeta Macaroni
32 ... Savory Cheese Loaf
FISH
33 ... Deep Fried Fish
34 ... Baked Fish
34 ... Broiled Fish
POULTRY
35 ... Bird Sauce
36 ... BBQ Grilled Chicken
36 ... Spicey Flour
37 ... Oven Fried Chicken
38 ... Roast Chicken/Stuffing
39 ... Gravy
40 ... Roast Duck
41 ... Deep Fried Chicken
BEEF/VENISON
2 ... Spicey Beef
42 ... Pot Roast
43 ... Venison Pot Roast
45 ... Etruscan Beef
47 ... Beef Stew
48 ... Meat Loaf
49 ... Italian Meatballs
50 ... Roast Beef
51 ... Beef Lo Mein
52 ... Venison Lo Mein
54 ... Shepherd's Pie
56 ... Venison Curry
LAMB
57 ... Souvlaki
 Roast Leg of Lamb
PORK
58 ... Potatoes with Ham
58 ... Pork Chops
51 ... Pork Lo Mein
59 ... Pork Roast
60 ... Pork Roast Soup
61 ... Pigs in Blankets

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BREAKFAST
EGGS
62 ... Scrambled Eggs
63 ... Black Eyed Pea Omelet
64 ... Mushroom-Swiss Omelet
 Cheese Omelet
 Hot Pepper Omelet
 Onion-Mushroom Omelet
65 ... Hard Boiled Eggs
BATTER
66 ... Pancakes
67 ... Waffles
GRAIN MUSH
68 ... Grits
68 ... Cheese Grits
68 ... Tuna Grits
 Oatmeal with Raisins
SPECIALTY
69 ... Hash Brown Potatoes
70 ... Potato Pancakes
71 ... Sonora Specials
71 ... Cinnamon and Sugar
72 ... Crunchy Granola

SANDWICHES
73 ... Club Sandwich / Dagwood
74 ... House Special Burger
75 ... Coleslaw & Provolone Sandwich
76 ... Cheese Steak Sandwich
     (Italian, Greek & American styles)
79 ... Egg Salad Sandwich
80 ... Pork Chop Sandwich
 Grilled Cheese Sandwich
 Grilled Ham & Cheese Sandwich
 Tuna Salad

SALADS AND DRESSINGS
 Tossed Italian Green Salad
81 ... Alfalfa Sprouts
82 ... Grated Carrot Salad

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83 ... Coleslaw
84 ... Potato Salad #1
85 ... Potato Salad #2
86 ... Macaroni Salad
87 ... French Dressing
 Mayonaise & Ketchup Salad Dressing
 Mayonaise & Mustard Salad Dressing
87 ... Romano Romantic Dip
88 ... Croutons

BREADS
89 ... White Bread, "White" Bread, Raisin Bread, Sticky Buns
90 ... Submarine Sandwich Rolls
91 ... Flat Bread
92 ... Fancy Malt Rolls
93 ... Challah bread
93 ... Whole Wheat Bread
94 ... Corn Tortillas
96 ... Flour Tortillas
97 ... Rolled Biscuits
98 ... Cornbread/Corn Muffins
99 ... Raspberry Muffins
99 ... Banana Muffins
100 ... Triple Berry Oatmeal Muffins
101 ... Banana Bread
102 ... Egg Noodles

VEGETABLES
103 ... Garlic Broth
105 ... Fried Eggplant Slices
 Stir-fried Sugar Pod Peas
106 ... Spinach / Kale
 Broccoli
 Riced Potatoes
106 ... Mashed Potatoes
107 ... Potato Soup
108 ... French Fries
109 ... Campfire Potato Slabs
110 ... Potato Chips
111 ... Spicey Mushroom Fried Rice

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112 ... Spanish Rice
113 ... Bean Sprout Fried Rice
114 ... Popcorn

SNACKS ETC.
114 ... Roasted seeds
115 ... Easy-Bake Oven Recipes

FRUITS
116 ... Cranberry Sauce
 Fruit Salad
 Peeled Grapefruit

DESERTS
116 ... Tapioca Pudding
117 ... Pie Crust
118 ... Apple Pie
119 ... Pecan Pie
120 ... Pumpkin Pie
121 ... Banana Cream Pie
123 ... Lemon Meringue Pie
124 ... Brownies
126 ... Oatmeal Cookies
128 ... Peanut Butter Cookies
129 ... Pistachio Chocolate Chip Cookies
130 ... Thimble Cookies
131 ... Gingerbread Cookies
132 ... Carrot Cookies
133 ... Chocolate Chip Pound Cake
134 ... Chocolate Cupcakes
135 ... Vanilla Cupcakes
136 ... Sour Cream Cupcakes
137 ... Lemon Sponge Cake/Cupcakes
138 ... Devils' Food Cake
140 ... Pineapple Upside-Down Cake
142 ... Strawberry Shortcake
144 ... Banana Cake
145 ... Vanilla Pudding
146 ... Orange Icing
 Banana Icing

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146 ... Punch Frosting
147 ... Chocolate Frosting

JAM / JELLY / CONFITURES
148 ... Gooseberry Jelly or Jam
151 ... Chokecherry Syrup

COMPLETE MEALS
152 ... A "Southern" Vegetarian Meal
153 ... A traditional Thanksgiving feast

156 ... General Advice
157 ... Glossary

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