Author: David Knight

Strawberry, Feta and Spinach Salad

Posted on by David Knight

A quick spinach salad with fresh strawberries, feta, almonds, and a warm roasted strawberry-balsamic dressing.

Strawberry, Feta and Spinach Salad

A quick spinach salad with fresh strawberries, feta, almonds, and a warm roasted strawberry-balsamic dressing.
Print Recipe
Total Time 20 minutes
Course Salad
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 4 cups fresh spinach
  • 2 cups fresh strawberries
  • 1/4 cup sliced almonds
  • 1/2 cup feta
  • 2 Tbsp aged balsamic vinegar
  • 2 Tbsp olive or grapeseed oil

Instructions
 

  • Preheat oven to 350°F.
  • Slice strawberries and divide into two equal portions.
  • In a small heat-safe container combine 1 cup sliced strawberries, oil, and aged balsamic vinegar.
  • Cook at 350°F for 15 minutes.
  • Remove strawberry mixture from oven and puree until creamy. Set aside.
  • Cut feta into small cubes or crumble.
  • In a large bowl combine spinach, feta, sliced almonds and the remainder of fresh sliced strawberries.
  • Pour strawberry dressing over the salad and gently toss. Serve and enjoy.
Keyword salad
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Source: New England Cheesemaking Supply Company

Garlic, Lemon & Yogurt Marinated Chicken

Posted on by David Knight

Chicken legs marinated in Greek yogurt, garlic scapes, lemon, oregano, parsley and grapeseed oil, then baked or grilled.

Garlic, Lemon & Yogurt Marinated Chicken

Chicken legs marinated in Greek yogurt, garlic scapes, lemon, oregano, parsley and grapeseed oil, then baked or grilled.
Print Recipe
Prep Time 40 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 4 chicken legs thighs included
  • 4 garlic scapes
  • 1 cup plain Greek yogurt
  • 2 Tbsp grapeseed oil
  • 1/2 tsp dried oregano
  • 1 medium lemon
  • 1/2 tsp salt
  • 1/2 tsp fresh cracked pepper
  • 3 sprigs fresh parsley

Instructions
 

  • Mince the garlic scapes and combine with yogurt, grapeseed oil, juice from the lemon, oregano, salt and cracked pepper. Stir until mixed well.
  • Roughly chop the parsley and add it to the marinade.
  • Coat chicken pieces with marinade and place in a baking dish. Refrigerate for at least 30 minutes.
  • Remove the marinated chicken from the refrigerator and let it sit for 10 minutes.
  • Preheat oven to 375°F.
  • Bake chicken for 45 minutes or until golden brown on top. The chicken can also be cooked on the grill.
Keyword lemon chicken, main-dishes-poultry, yogurt
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Source: New England Cheesemaking Supply Company

Twice Baked Green Veggie Potatoes

Posted on by David Knight

Twice-baked russet potatoes filled with broccoli, kale, sour cream, butter and cheddar.

Twice Baked Green Veggie Potatoes

Twice-baked russet potatoes filled with broccoli, kale, sour cream, butter and cheddar.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Status To Try
Servings 2 servings

Ingredients
  

  • 2 russet potatoes
  • 1 cup broccoli
  • 4 large leaves kale
  • 1/2 cup sour cream
  • 1/2 cup grated cheddar cheese
  • 1/4 cup butter
  • 1 tsp salt
  • 1 tsp pepper
  • hot pepper flakes optional

Instructions
 

  • Preheat oven to 425°F.
  • Scrub potatoes clean, dry and pierce several times with a fork.
  • Wrap potatoes in foil, place on a baking tray and bake for 50–60 minutes or until tender.
  • While potatoes bake, wash and dry the kale and broccoli.
  • Remove and discard the thick inner stems from the kale. Finely chop the kale and broccoli and set aside.
  • Slice cooked potatoes lengthwise and scoop the insides into a large mixing bowl.
  • Add sour cream, butter, salt and pepper and mix until smooth and creamy.
  • Fold broccoli and kale into the potato mixture.
  • Scoop mixture back into potato skins, sprinkle with cheddar and bake another 10–12 minutes.
  • Cool slightly before serving. Sprinkle with hot pepper flakes if desired.
Keyword potatoes, sides-vegetables
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Source: New England Cheesemaking Supply Company

Kefir or Yogurt Sunrise

Posted on by David Knight

A probiotic fruit smoothie with kefir or yogurt, banana, pineapple, orange and peach.

Kefir or Yogurt Sunrise

A probiotic fruit smoothie with kefir or yogurt, banana, pineapple, orange and peach.
Print Recipe
Total Time 10 minutes
Course Breakfast
Cuisine American
Status To Try
Servings 2 servings

Ingredients
  

  • 8 oz kefir or yogurt
  • 1 frozen banana
  • 1/4 cup frozen pineapple
  • juice from 1 orange
  • 1 peach
  • 3 ice cubes

Instructions
 

  • Chop banana, pineapple and peach into chunks that are a safe size for your blender.
  • Slice the orange in half and juice it.
  • Place all ingredients in a blender and puree until smooth. Pour into glasses and enjoy.
Keyword yogurt
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Source: New England Cheesemaking Supply Company

Pepperoni Rolls

Posted on by David Knight

Family-style pepperoni and mozzarella rolls from the legacy recipe collection.

Pepperoni Rolls

Family-style pepperoni and mozzarella rolls from the legacy recipe collection.
Print Recipe
Course Bread
Cuisine American
Status To Try

Ingredients
  

  • 2 pkg yeast
  • 1 cup warm milk
  • 4 tsp sugar
  • 4 cups flour
  • 2 tsp salt
  • 2 tsp milk
  • 1 3-ft stick pepperoni diced
  • 3 cups mozzarella cheese

Instructions
 

  • Mix yeast, warm water, and sugar in a clear bowl. Let stand for 15 minutes; the yeast mixture should get a head on it.
  • Mix dry ingredients, minus 1 1/2 cups flour, in a large bowl.

Notes

The surviving source text ends at this point; no additional directions were recoverable, so none were invented.
Keyword family recipe
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Source: Knight family recipe collection

Pennsylvania Dutch Apple Dumplings

Posted on by David Knight

Pennsylvania Dutch Apple Dumplings

Print Recipe
Course Dessert
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

Pastry

  • 1/4 cup shortening
  • 1 3/4 cups flour
  • 1/2 tsp salt
  • 1 stick butter chilled
  • 4-6 Tbsp ice water

Apples

  • 4 small tart apples
  • 1 Tbsp raisins
  • 1 Tbsp dark rum
  • 4 tsp butter

Syrup

  • 1 cup brown sugar packed
  • 1 1/2 cups water
  • 2 Tbsp butter

Instructions
 

  • Combine shortening, flour and salt in a food processor, pulsing until it resembles a fine meal. Cut chilled butter into small pieces and pulse a few times. Sprinkle with ice water and pulse until mixture holds together when pinched, adding more water if necessary.
  • Scrape onto a floured board, form into a ball, wrap with plastic wrap and refrigerate at least 30 minutes.
  • Preheat oven to 450°F. Peel and core apples. Divide raisins and rum among the core holes and place 1 teaspoon butter into each.
  • Combine syrup ingredients in a small saucepan, bring to a boil, simmer 3 minutes and set aside.
  • Divide pastry into 4 parts. Roll each between wax paper into a circle large enough to cover an apple. Encase each apple, pinching and sealing seams with a little water.
  • Place apples on a baking sheet and brush with syrup. Bake 10 minutes at 450°F. Reduce heat to 330°F, brush again, and bake 35 minutes more, brushing every 10 minutes.
  • Cool 5 minutes and serve hot or at room temperature.
Keyword family recipe, sweetnesses-pies-cobblers
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Source: DessertRecipes.docx

Grilled Fish with Soy-Brown Sugar Marinade

Posted on by David Knight

Fish fillets marinated in soy sauce, brown sugar, water and olive oil, then grilled.

Grilled Fish with Soy-Brown Sugar Marinade

Fish fillets marinated in soy sauce, brown sugar, water and olive oil, then grilled.
Print Recipe
Course Main Course
Cuisine American
Status To Try

Ingredients
  

  • 1 1/2 pounds fish salmon, hoki, tilapia, etc.
  • lemon pepper to taste
  • garlic powder to taste
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup water
  • 1/3 cup extra-virgin olive oil

Instructions
 

  • Stir together all ingredients except the fish fillets.
  • Place fillets and marinade in zip-top bags, turning to coat, and refrigerate for at least 2 hours.
  • Grill fish for 6 minutes per side over medium heat or until done.
Keyword family recipe, main-dishes-seafood, seafood
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Source: Main Recipes.docx

Old-Fashioned Macaroni and Cheese

Posted on by David Knight

Old-Fashioned Macaroni and Cheese

Print Recipe
Course Main Course
Cuisine American
Status To Try

Ingredients
  

  • 3 Tbsp butter
  • 2 Tbsp flour
  • 1/2 tsp salt
  • 2 cups milk
  • 2 cups sharp cheddar shredded
  • 1 pkg (7 oz) elbow macaroni cooked and drained

Instructions
 

  • Preheat oven to 350°F.
  • Melt butter in a large saucepan on low heat. Add flour and salt; mix well. Cook 2 minutes or until bubbly.
  • Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly.
  • Reduce heat to low; simmer 3–5 minutes or until thickened. Add 1 1/2 cups cheese and cook until melted, stirring constantly.
  • Add macaroni and mix lightly. Spoon into a 1 1/2-quart casserole and sprinkle with remaining 1/2 cup cheese.
  • Bake 20 minutes or until heated through.
Keyword family recipe, pasta
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Source: Main Recipes.docx

Hash Brown Casserole

Posted on by David Knight

Hash Brown Casserole

Print Recipe
Course Side Dish
Cuisine American
Status To Try

Ingredients
  

  • 2 lb potatoes shredded
  • 1/2 cup butter melted
  • 1 can (10 oz) cream of chicken soup
  • 1 pint sour cream
  • 1/2 cup onion chopped
  • 2 cups cheddar shredded
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
  • Mix all ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.
Keyword family recipe, potatoes, sides-vegetables
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Source: Main Recipes.docx

German Potato Salad

Posted on by David Knight

German Potato Salad

Print Recipe
Course Salad
Cuisine German
Status To Try

Ingredients
  

  • 12 medium red potatoes
  • 1 medium onion finely chopped
  • 3 hard-cooked eggs chopped
  • 2 dill pickles finely chopped
  • 2 Tbsp fresh parsley snipped
  • 1/4 cup chicken broth
  • 3/4 cup mayonnaise or salad dressing
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup sugar
  • 1/4 tsp garlic powder
  • 2 tomatoes cubed
  • 6 strips bacon cooked and crumbled

Instructions
 

  • Cook potatoes in boiling salted water until tender. Drain and cool slightly.
  • Peel and slice potatoes; combine with onion, eggs, pickles and parsley in a large salad bowl. Set aside.
  • Heat chicken broth until warm and remove from heat. Add mayonnaise, salt, pepper, garlic powder and sugar; mix until smooth.
  • Pour over potato mixture and mix lightly. Cover and chill.
  • Just before serving, gently stir in tomatoes and bacon.
Keyword family recipe, potatoes, salad
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Source: Main Recipes.docx