Real Vermont Cooking

Ingredients 6 chicken breasts or one whole chicken, cut up into bite size pieces 1 pound of sliced sausage 3 tablespoons of oil 1 cup chopped green pepper 1 cup chopped onion 1 tablespoon chopped or minced garlic 3 teaspoons Worcestershire sauce 1 cup tomato sauce Salt and Pepper to taste 4 cups of chicken broth 2 1/2 cups uncooked rice In a large pot, brown the meat in the oil. Remove meat and sauté vegetables until onions are clear. Add Worcestershire sauce, chicken broth, tomato sauce, seasonings, and simmer for 15 minutes. Stir in meat and rice. Cover and cook for 30 minutes on medium heat, stirring occasionally. Then cook 20 more minutes on very low heat without stirring. Servings: Approximately 8

4 Servings INGREDIENTS 8 Trout fillets (skinned) 1 Stick of butter (1/4 Pound) 1 Cup flour 1 Juiced Lemon (keep juice) 2 Teaspoons of salt or to taste. ¼ Cup of chopped parsley (Flat leaf preferably) 3 Teaspoons of red pepper or to taste. ½ Cup roasted sliced almonds (Roast at 375 degrees 7 minutes) Directions: Sprinkle trout fillets with seasoning then dredge in flour. Melt butter in shallow skillet; add fish and cook slowly until golden brown on both sides. Remove fish from skillet and set in oven to keep warm. Add lemon juice and parsley to butter and drippings in the skillet. Mix well then poor over cooked fish fillets. Sprinkle sliced almond over the fillets.

INGREDIENTS 1/4 cup onions, diced 3 pounds lump crabmeat 1/4 cup shallots, diced 2 teaspoons garlic, minced 2 cups mushrooms, sliced 1/4 cup heavy cream 1 pound cream cheese 1/4 cup parmesan cheese 1 teaspoon thyme 1 teaspoon oregano 6 sheets phyllo dough 1/4 cup melted butter Salt and pepper to taste Directions: Saute shallots, mushrooms and onions in clarified butter. Add crabmeat, spices and cheese. Cool down with heavy cream. Spoon into small individual 8 ounce casserole dishes and top with phyllo dough wrinkles. Brown in 350 degree oven for 7 1/2 minutes. Serves 5.

INGREDIENTS 2 pounds ground beef 1 pound ground pork 1/3 cup cooking oil 1 medium onion 1 cup bell pepper 2 cups broth 2 teaspoons Creole seasoning 1/2 cup parsley 1/2 cup green onion tops 1/3 cup celery 3 cups cooked rice 4 tablespoons of all purpose flour Directions: In large dutch oven, brown flour and meat in oil for about 20 to 25 minutes or until light brown. Add 1 cup broth, onion, bell pepper, celery and cook covered 15 minutes over medium heat. Add Creole seasonings to taste. Add second cup of broth, parsley, onion tops and cook for 5 minutes. Add cooked rice to meat mixture. Let stand for 5 minutes before serving.

INGREDIENTS 1 can Pet milk 1 cup escargot 1/2 teaspoon pepper 1/2 teaspoon salt 4 teaspoons white wine 1 pound crabmeat 1 pound large shrimp Directions: Cream Sauce Heat flour and butter in a medium size saucepan over medium heat. In another pan, bring Pet milk to a slow boil; add the flour and butter mixture. Stir until thickened. Mix 1 cup cream sauce, escargot, pepper and salt in a large saucepan over low heat until warmed through. Add shrimp and crabmeat and simmer for 5 minutes. Serve over angel hair pasta

Cucumbers are such a great summer food. Radishes and scallions add some bite to this dish

Ingredients
2 cucumbers
4 radishes, thinly sliced
2 scallions, white and green parts, chopped
4 teaspoons seasoned vinegar
1 teaspoon sugar
Salt to taste
1 tablespoon black and red pepper mix

Directions
Cut the cucumbers into quarters and remove the seeds. Cut the quarters into 1/2 inch thick slices.
Toss all the ingredients together in a bowl and keep cool until ready to serve.

Baked beans started off as a stew made by sailors who were inspired by similar stews found in France. Just about every region in America has their own twist on this dish. This one, of course, uses maple syrup.

Ingredients
2 lbs. dried navy beans
1 medium onion, diced
1/2 lb. bacon (the thicker the better!), cut into 1/2 – 1 inch pieces
1/4 cup real maple syrup
1 1/2 tablespoons dry mustard
1 teaspoon fresh ground black pepper
2 teaspoons sea salt
2 cups boiling water

Directions
Let your beans soak overnight, then boil them until soft. Drain and rinse.
Preheat your oven to about 350.
Line the bottom of a casserole dish with about half the bacon, layer the onion pieces on top of the bacon and then the beans on top of the onion.
Mix together all of the remaining ingredients, except the bacon and dump those on beans. You may need to add a bit more water to cover everything depending on the size of your pot. Now put the remaining bacon on top and bake for 5 hours or so. If too much liquid is being burned off, add in more boiling water and maple syrup.

These yummy biscuits are great for every day meals. You don’t need have to cut them from the dough, just drop spoonfuls onto your cookie sheet. This recipe makes about 1 dozen biscuits. You flatlanders and omit the pepper if you just want to have plain biscuits.

Ingredients
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 stick butter, chilled
3/4 cup plain yogurt
1/3 cup plus two tablespoons milk

Directions
Preheat your oven to 375.
Sift the flour, baking soda, baking powder and salt together in a mixing bowl. Cut the butter into 1/4 inch or so slices and places into the bowl. Mix with a hand-mixer until the you have a mixture that resembles cornmeal (you may need to cover the bowl with a towel to keep the flour from flying everywhere).
In a separate smaller bowl, mix the yogurt and 1/3 cup of milk with a whisk and pour into the larger bowl. Mix with a fork until most of the liquid is absorbed, then add the pepper and remaining milk. Continue mixing until you have a consistent dough.
Drop the dough onto a cookie sheet by the spoonful. You should have enough dough to make 12 biscuits. Space them appropriately. Bake until the tippity tops are just turning golden brown, or around 17-19 minutes.
Serve warm with butter or jelly!

When I was a little girl, I remember walking past all those sap buckets on my way home from church and sneaking a drink of the fresh sap. These cookies have almost the same natural maple sweetness, but none of the stray pieces of bark!

Ingredients
1-2/3 cups flour
1 cup dark brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable shortening
1 large egg
1/2 cup real maple syrup
1/2 teaspoon vanilla
1 cup flaked coconut

Directions
Pre-heat oven to 375 degrees and grease 2-3 baking sheets.

In medium bowl sift flour, baking powder and salt, then set it to the side.

In a large bowl, cream the shortening with the brown sugar until it’s fluffy. Beat in the maple syrup, egg, and vanilla until everything is well mixed. Grab the flour mixture, dump it in and stir until it’s just barely mixed and then stir in coconut.

Grab a teaspoon and scoop out the dough in balls onto the baking sheets about 2-inches apart. Bake in the oven for about 10-12 minutes or until the cookies are a golden brown. Move the cookies to a wire rack and let them cool. Store in airtight jar with some bread to keep them soft and chewey.