Super-Chunky Granola

Once again this recipe does not come from The Box, but from the magazine "Cook's Illustrated", Number 115, March & April 2012.  Actually, several granola recipes reside in The Box, the Super-Chunky Granola tastes the best, and contains simple ingredients.

ALMOND GRANOLA WITH DRIED FRUIT (makes about 9 cups)

Chopping the almonds by hand is the first choice for superior texture and crunch.  If you prefer not to hand chop, substitute an equal quantity of slivered or sliced almonds.  (A food processor does a lousy job of chopping whole nuts evenly.)  Use a single type of your favorite dried fruit or a combination.  Do not use quick oats.

1/3     cup maple syrup
1/3     cup packed (2 1/3 ounces) light brown sugar
   4     teaspoon vanilla extract
1/2     cup vegetable oil
   5     cups old-fashioned rolled oats
   2     cups (10 ounces) raw almonds, chopped coarse
   2     cups raisins or other dried fruit, chopped

1.  Adjust oven rack to upper-middle position and hear oven to 325 degrees.  Line rimmed baking sheet with parchment paper.

2.  Whisk maple syrup, brown sugar, vanilla, and salt in large bowl.  Whisk in oil.  Fold in oats and almonds until thoroughly coated.

3.  Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick).  Using stiff metal spatula, compress oat mixture until very compact.  Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking.  Remove granola from oven and cool on a wire rack to room temperature, about 1 hour.  Break cooled granola into pieces of desired size.  Stir in dried fruit.  (Granola can be stored in airtight container for up to 2 weeks.)

GRANDMA'S PORTUGUESE STEW

This recipe comes from Florence Bussey Carson Rodges, June Redo's mother.  Guess what? It is from the box with the added benefit of being delicious and healthy.

1 pound stew meat
1 onion, chopped
1 clove garlic, minced
4 or 5 carrots, chopped
2 or 3 potatoes, chopped
1  small can tomato sauce
1 can water
1/2 tsp. cloves
salt & pepper to taste

Put in saucepan in the order given, bring to a boil, and simmer at least 2 hours.

This very simple recipe makes a good dinner with French bread and a salad or a cooked leafy green vegetable.  If in Portugal no doubt kale would accompany the stew.

At our house we used leftover cooked meat and then just brought to a boil and simmered for 20 minutes until the onions, potatoes, and carrots cooked.

Portuguese Stew accompanied by a side of spinach.

Easy poires Bourdaloue

Lemon Pastry

In a small bowl, blend together 1 1/3 cups four, 1/4 cup sugar, and 1 teaspoon grated lemon peel.
Add 1/2 cup cold butter (cut in pieces).  Crumble with your fingers until mixture is mealy and has no large particles.  With a fork, stir in 1 egg yolk until blended: then work dough with your hands until it holds together as a smooth, non-crumbly ball.

Press dough evenly over bottom and sides of an 11-ilnch tart pan with a removable bottom.  Bake in a 300 degree oven for 30 minutes or until golden brown.  Set aside to cool.

Pear and Almond Filling

1 (1lb 13 oz) can pear halves, drained
1 3 oz package of cream cheese
1 cup whipping cream
1/4 cup powdered sugar
1/2 teaspoon grated lemon peel
1 teaspoon lemon juice
1/4 teaspoon each almond extract and vanilla
2 tablespoons kirsch
2/3 cup apricot jam
1/4 cup sliced almonds

In a food processor or with a mixer beat the cream cheese, then slowly blend in the whipping cream.  Add the powdered sugar, lemon peel and juice, almond extract, vanilla, and kirsch.  Beat until mixtures is as thick as stiffly beaten cream.  Spoon the filling into the tart.  Arrange remaining pear halves cavity side down around center. Gently, push pears into the filling.  Cover and chill until firm, about an hour.  Heat the apricot jam until melted and spoon over the pears and filling forming a thin glaze over all.  Cover with a tent of foil and refrigerate until serving time.  Before serving distribute almonds around the edges and center.