MWO Specials

Here's a list of some of the recipes that I've been gathering from our fantastic volunteers. I hope that they don't mind that I'm sharing these... We're having some excellent meals up at the summit while I'm up thanks to these dedicated, hardworking people. They've also been great friends to have around --to chat with, get cooking advice and back scratches from, and also go on hikes with. Thank you, volunteers, and to everyone else --try these!!

Janet Standley at the summit sign

Pumpkin Pie by Janet Standley (week four)

1 10" pie crust

1/2 cup sugar

1 Tbsp flour

1/2 tsp salt

1 tsp ginger

1/2 tsp cinnamon

1/8 tsp nutmeg

1 1/2 cups pumpkin*

1/2 cup dark Karo syrup

2 eggs

1 cup milk

Combine sugar, flour, salt and spices. Add pumpkin and Karo syrup. Beat eggs and add along with milk. Pour into pie shell. Bake at 450 for 10 minutes, then 350 for 30 minutes. (Can also bake in 1 1/2 quart casserole dish, set in pan of hot water.)

*can also use 1 can of pumpkin

Windigo Meat Loaf by Janet Standley (week four)

2 1/2 lbs ground meat

5 pieces bread, finely chopped

1 large onion, chopped

2 large green peppers, chopped

3 large carrots, chopped

2 eggs

1 cup ketchup

salt and pepper

1 can whole crannberry sauce

Grease casserole dish. Place cranberry sauce on bottom of dish. Mix all other ingredients and place in dish. Bake 350-400 for 45 minutes or until done.

Anadama Bread by Janet Standley (week four)

(This recipe is 100 years old!)

Makes two loaves

1/2 cup yellow cornmeal

2 Tbsp shortening

2 cups boiling water

1 tsp salt

1/2 cup molasses

1 package yeast, dissolved in 1/2 cup luke warm water

5 cups white flour

Stir cornmeal slowly into boiling water and let steam very slowly over a double boiler (use two pot setup) for an hour (1/2 hour is ok). Add shortening, molasses, and salt. Cool. When luke warm, add yeast dissolved in the warm water. Add enough flour to make a regular stiff dough. Turn out and knead for ten minutes (be good and rough with it!). Place in a greased bowl and let rise to more than double in size (plastic wrap over the top seems to work better than a warm towel). Shape and place in two bread pans (steel or glass works better than aluminum). Let rise until light (not quite double). Bake at 400 for 1/2 hour. Remove from pans immediately.

Pork Stew by Bob Foudriat (week four)

2 lbs pork chops, boned and chunked

Pepper to taste

Pressed garlic to taste (about 1 head)

2 medium onions

2 bags shredded carrots

2 celery sticks, chopped

2 bottles beer (lighter, such as a pilsner is good)

1 container beef broth, low sodium

2 Tbsp Emeril's cajun seasoning or similar

Salt to taste

Brown pork, season with pepper and garlic. Add in onions and carrots, allow to stew. Add in celery and beer. Add broth and other seasonings to taste, allow to cook.

Joan's Hearty Pancakes by Janet Standley (week four)

Makes pancakes for two people

1 cup white flour

1 cup whole wheat flour

1 cup corn meal

1/2 tsp salt

3 Tbsp baking powder

Mix the above ingredients and keep in the fridge; use as needed.

3/4 cup dry ingredient mix (above)

1 egg

1 Tbsp oil

3/4 cup milk and yogurt (1:1; any flavor yogurt)

Don't overmix --leave some powder in the batter.

The Best Blueberry Muffins Janet Standley (week four)

Makes about 12 medium size

Beat together with a fork:

1 egg

1/2 cup milk

1/2 cup oil

In another bowl, mix together:

1 1/2 cups sifted flour

1/3 cup sugar

2 tsp baking powder

1/2 tsp salt

Add dry ingredients to liquid. Add 1 cup bluberries (can dredge in flour if not frozen). Bake at 375 for 20-25 minutes. Can add a mashed banana, or improvise.

Marcia's Cheese Ball by Winslow Dodge (week three)

12 oz cream cheese

1/3 cup Parmesan cheese

1/4 cup mayonnaise or miracle whip

1/2 tsp oregano

1/4 tsp garlic powder

Roll in walnuts or crumbs

The week three volunteers with the observers at the summit sign; from left: Win Dodge, Brian Clark, Mike Finnegan, Ryan Knapp, and John Bauhs

Apple Pie by Win Dodge (week three)

Pillsbury Golden Pie Crust (or any pie crust)

Fill bottom crust heaping full of apples (about eight apples per pie)

Mix in separate bowl and add:
1 c sugar
2 Tbsp flour
1/2 tsp cinnamon

Dot top of pie with butter and a few drops of lemon. Put a small amount of butter on the bottom layer of the crust and on top of the mix before putting on top layer of crust. Poke holes in top with knife, add more butter to the top. Seal pie well by moistening edges and tamping down with fingers and fork. Put pan beneath pie to catch drip. Bake one hour or so at 450 for first 15 minutes, and at 375 for remainder of time.

No Bake Cheesecake by John Bauhs (week three)

8 oz cream cheese
14 oz sweetened condensed milk
1/3 c lemon juice
1 tsp vanilla extract

Beat cheese until fluffy, mix in other ingredients. Pour into graham cracker crust.

John Bauhs, week three, waving from the tower just before sunset

Flourless Chocolate Cake by John Bauhs

8 oz butter
1 1/2 c chocolate chips
1 1/4 c sugar
1 c unsweetened cocoa powder
6 eggs

Melt butter and chocolate chips. Mix sugar and cocoa, add to melt. Beat eggs, combine all ingredients. Bake at 325 for 25-30 minutes.

Blueberry Pie by Win Dodge (week three)

Pillsbury Golden Pie Cruse (or any pie crust)

Fill bottom crust heaping full of blueberries.

Add:
1 cup sugar
2 Tbsp flour
A little lemon and butter

Dot top of pie with butter and a few drops of lemon. Put a small amount of butter on the bottom layer of the crust and on top of the mix before putting on top layer of crust. Poke holes in top with knife, add more butter to the top. Seal pie well by moistening edges and tamping down with fingers and fork. Put pan beneath pie to catch drip. Bake one hour or so at 450 for first 15 minutes, and at 375 for remainder of time.

Marion Lake on crampons in front of the stage office

Hermits by Marion Lake via Boston Globe (week two)

Makes 2 dozen

1 cup sugar

½ cup shortening

2 beaten eggs

½ cup molasses

1 tsp each cinnamon and nutmeg

½ tsp each cloves (use allspice) and salt

1 tsp soda

2 ½ cups sifted flour

½ cup chopped walnuts or almonds (optional)

1 cup raisins

In a bowl, cream shortening and sugar. Add beaten eggs. Sift dry ingredients and add alternating with molasses. Fold in raisins and nuts. Grease 13” and 9” cookie sheet. Spoon batter into three long strips. It will spread out. Bake at 375o for 12 minutes. Do not over bake. Cut while warm from the oven.

Al Lake, week two, flying on top of the tower

Aleknagik Bread (Alaskan Molasses Bread) Made by Marion and Al Lake, recipe from Wood River Lodge (week two)

Makes 2 loaves of bread

This bread is an ideal base for the heartiest of sandwiches and is an excellent substitute for biscuits or rolls at the evening meal. This recipe was featured in the August 1999 issue of the Alaska magazine.

5 ½ to 5 ¾ cups all purpose flour

2 packages yeast

½ cup cornmeal

2 cups boiling water

½ cup dark molasses

1/3 cup shortening

1 tbsp salt

2 eggs

2 tbsp butter, melted

In a large mixing bowl, combine 3 cups of flour and yeast. Gradually (this step takes practice in order to avoid lumps in the cornmeal mixture. I have found using a whisk very helpful) stir cornmeal into boiling water; add molasses, shortening and salt. Cool to lukewarm. Combine cornmeal mixture and flour mixture; add two eggs. Mix until the mixture is uniformly lumpy. By hand, stir in enough of the remaining flour to make a soft dough. Knead until smooth and elastic (about 10 minutes).

Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (about 1 ½ to 2 hours).

Grease two 4 ½” x 8 ½” x 2 ½” loaf pans. Punch down the dough and divide in half.

Cover and let rest 10 minutes. Shape into 2 loaves and place in greased loaf pans. Cover and let rise until double (45 to 60 minutes).

Bake at 375o about 35 minutes. Brush warm bread tops with melted butter.

Shepherd's Pie, made by Marion & Al Lake

Quick Oatmeal Cookies from Joy of Cooking, made by Marion Lake (week two)

Makes about 3 dozen 2-inch cookies

Preheat oven to 350^o

Measure:

½ cup brown sugar, firmly packed

½ cup granulated sugar

Cream with:

½ cup butter

Combine and beat in until smooth:

1 egg

1 tsp vanilla

1 tbsp milk

Sift together and add to the above ingredients:

1 cup all-purpose flour

½ tsp soda

½ tsp double-acting baking power

½ tsp salt

When beaten smooth, add:

1 cup uncooked quick rolled oats

¾ cup chocolate chips

1 tsp grated orange rind

Beat the mixture well. Drop cookies 2” apart on well-greased cookie sheet and bake until light brown.

Steve from week one, as we hiked down to Lakes of the Clouds