Our members are invited to share one of their most favorite recipes to be published on these pages. As well, please feel free to try those that are here and pass them along if you like them.

Submission guidelines: If not an original recipe, please indicate the source.  Submit your recipe to webmaster@nausetnewcomers.org .

To get us started here’s a favorite of Tom Reilly from our Raffle committee '02-'03. Tom became a staff baker in Esalen Institute’s famous kitchen while he was a Work Scholar and student there for a year and a half.  When he introduced this sweet bread recipe from "The Bread Bible" he was besieged with requests to make it often – 30 loaves at a time!

Recipe submitted by  Tom Reilly

Melt butter.  Remove from heat.
Add brown sugar.  Stir 'til blended.  Cool.
Beat eggs, applesauce, orange peel and vanilla.
Sift together dry ingredients.  Stir into apple sauce mixture.
Stir in nuts.  Spread in 15 1/2" x 10 1/2" greased pan.
Bake at 350 degrees for 25 to 30 minutes.
Top with sifted confectioners sugar when cool.

Make 48 brownies.

Soften cream cheese.  Add eggs, sugar and vanilla and beat until smooth. Place
a vanilla wafer (rounded side down) in each cup liner and put the liners into
muffin tins.  Fill 3/4 of each cup with the cheese mixture. Bake 10 - 15 minutes
at 350 degrees.  Cool and place pie filling on top.  Serve Chilled.
Other flavors of pie filling can be submitted for cherry ... lemon, blueberry.

Makes approx. 24

Glazed Turnip with Scallions and Parsley

Melt butter in a wide 5 qt. heavy pot over moderate heat.  Add turnips, stirring until well coated. Add broth, sugar, and salt and bring to a boil. Reduce heat and simmer covered, until turnips are tender, 20 – 25 minutes. Continue to boil turnips, uncovered, stirring occasionally until liquid is reduced enough to just glaze turnip, about 15 minutes.  Sprinkle with chopped scallions and parsley.

Tip: If there still is a lot of liquid left and the turnip is tender, I remove the turnip from the cooking pot and reduce the liquid until it has thickened. Then spoon it  over the turnip.

                                                     Recipe submitted by Erika Weisshuhn from Gourmet Magazine

Mix first four ingredients in order listed.  Sift dry ingredients and stir in a little at a time.  Chill dough.  Roll to ¼ inch on floured surface and cut shapes.  Place on un-greased cookie sheet. Bake in 375° oven just until done (approx. 10 – 12 minutes).

Makes about 2 ½ dozen large cookies .  Quantity will vary depending on the size cutter used.

Lemon Chess Pie  ("Jes' Pie")

1 package of wonton wrappers

Cooking spray

1 ½ cups (6 oz) shredded reduced-fat sharp cheddar cheese

1 cup chopped cooked shrimp

1 cup chopped bottled roasted red bell peppers

1 cup bottled chipotle salsa

½ cup chopped green onions

Preheat oven to 350°.  Fit 1 wonton wrapper into each of 36 mini muffin cups coated with cooking spray, pressing the wrappers into sides of cups.  Bake at 350° for 7 minutes or until lightly browned.  Keep wontons in muffin cups.

Combine cheese & remaining ingredients and spoon about 1 tbls cheese mixture into each wonton cup.  Bake at 350° for 6 minutes or until cheese melts.  Remove from muffin cups.  Serve immediately.  Yield: 3 dozen (serving size: 2 filled wonton cups).