Recipes
 Baileys
Irish Cream Cake, based on one
from Megan Martin
|
| Creamy
Four Cheese Macaroni, based on
one from Kathy Iovine
|
| Randy's
Own Tomato Pesto
|
| Mexican 4 Cheese Vegetable Chowder based on
one from Lois King
|
| Thai
Peanut Salad Dressing
based on Moosewood
Cookbook
|
| Blueberry
Dump Cake, based one from
Julia Neunreiter
|
| Hummus, based on one from Mirella Bucci
|
| Baba
Ganoush, of Randy's making
based on a variety of recipes.
|
| Charlie Stocker’s Frozen Margarita Recipe
|
| Secret
Sage Family Pizza Recipe, courtesy of an uncareful
sibling |
Cake:
1 package German chocolate cake mix (Betty Crocker with pudding)
3 eggs
1/4 cup oil
Either 5 oz. Baileys Irish Cream
5 oz. water Preheat oven to 350 degrees. Grease and flour Bundt pan. Beat cake mix, eggs,
water, oil and Irish Cream. Bake for 25-35 minutes or until done. Cool
completely before icing. Frosting:
3 oz. cream cheese
3/4 stick butter (6 TB)
2C powdered sugar
3 oz. Irish Cream liqueur
Cream butter and cream cheese. Add powdered sugar gradually. When smooth, add
3 oz. Irish Cream.
Note: Cake can be made in 13 in. x 9 in. pan instead of the Bundt pan. Just
follow the directions on the box of cake mix for time and temperature.
modified slightly from Cooking Light October 2000
1/3C all purpose flour
2 2/3C 1%low fat milk
1C shredded fontina or Swiss cheese
1/2C+ grated fresh Parmesan cheese
1/2C+ extra sharp 6 oz light processed cheese (i.e. Velveeta)
6C cooked shell pasta wheat (3 C uncooked) - consider reducing by a 1/3
for super cheesiness!
1/4t salt
cooking spray
1/2C crushed onion melba toast (bread crumbs)
1T soften butter
Preheat oven to 375 degrees.
Place flour in large saucepan, add milk and blend with whisk. Cook over
medium heat until thick (about 8 minutes). Add cheese, cook until cheese melts
(about 3 minutes) stirring frequently. Remove from heat and stir in pasta and
salt.
Place in 2 qt casserole dish coated with cooking spray. Combine crumbs and
butter in bowl and sprinkle over mixture. Bake for about 30 minutes or until
bubbly. Makes about 8 cups.
Consider doubling the recipe, as you'll want leftovers.
2 large onions (minced)
4T olive oil
4T flour
4 med potatoes (parboiled)
2 cans corn (30 oz)
1.5C salsa
4C Sargento 4 cheese Mexican Recipe Blend
3C vegetable broth
2C milk
Optional: 8 oz okra (frozen)
Sautee onions in oil until lightly golden; mix in flour. Dump all other ingredients into crock pot, turn it on and let it go.
3C olive oil
3C dry basil
12 ounces sun dried tomatoes (minced in processor)
salt
1/2 C pine nuts
2oz garlic
1# parmesan cheese
Mix in blender or with mixer when making a big honking batch. Adding the oil last seems to work best as it's easier to mix the dried ingredients together, dry. Add additional oil as needed.
Mincing the sun dried tomatoes is the biggest pain. I usually place a handful in a blender at a time but the blender clogs up easily. I would like to hear if anyone comes up with a better way.
Makes about eight 8 oz jars, which can keep for months in the fridge.
modified from Moosewood Cookbook
½C peanut butter (I like crunchy but the smooth works)
2/3C Boiling water
4T cider vinegar
1T sugar or honey
1t salt
1½T minced garlic
crushed red peppers (about 1/2 teaspoon)
2t lemon or lime juice
Makes about 16 oz/750 ml
1 can crushed pineapples (with juice)
1 yellow cake mix
3C blueberries
½C sugar
1C crushed pecans
"Dump" in 9" by 13" in order given and place in oven at 350 for 45 minutes. Good with vanilla ice cream.
2 15oz Cans chickpeas drained (except for 4T)
¼C lemon juice
½C tahini
¼C olive oil
3T garlic minced
½t cumin
½T salt
½t ginger
½t turmeric
¼t mustard
Mix in blender, w/4T water from cans. Add salt, lemon juice and water as needed.
GARNISH: paprika, parsley, black olives, lemon wedges, serve with pita bread
Probably the most fun food to say it's quite tasty; similar to hummus but sweeter and cooler.
2 Eggplants (large), roasted
4T Garlic, minced
½C Tahini
½C Lemon juice
1½t Salt
¼C Olive oil
1t Allspice
½t Cinnamon
Clean eggplant, slice off ends. Set on a baking dish & roast for an hour at 350 degrees (or try broiling for 20 minutes if impatient). Peel & chop finely in blender. Mix rest of ingredients & refrigerate.
GARNISH: paprika, parsley, black olives, lemon wedges, serve with pita bread
Probably the most fun food to say it's quite tasty; similar to hummus but sweeter and cooler.
1 small can Limeade
2/3 can Tequila (use the limeade can)
1/3 can Triple Sec (could substitute with Cointreau)
Ice to desired consistency
Are you kidding? That would be the one sure way to ostracize one's self from the Sage clan. Even if it was illegitimately posted, it would probably be done a la Martha Stewart, with several hold back key ingredients.
Still, it's really good stuff, even if, by tradition, you have to wait a couple hours to eat it. - Randy
