Sweet & Sour Beef Stew

Ingredients
1.5 lbs. beef stew meat, cut into 1" cubes (London Broil works well)
2 tbsp. vegetable oil
1 cup carrots, chopped
1 cup onions, sliced
1-8 oz. can tomato sauce
1/4 cup brown sugar
1/4 cup red wine vinegar
1 tbsp. Worcestershire sauce
4 tsp. cornstarch
3/4 cup water, divided
1 tsp. salt

Directions
Brown meat in hot oil. Add the next six ingredients, 1/2 cup water and salt. Cover and cook over low heat until meat is tender (about two hours). Combine cornstarch and 1/4 cup cold water; add to beef mixture. Cook and stir until thick and bubbly. Serve over egg noodles. Serves 4.

Fruit Dip

Ingredients
1-8 oz. pkg. cream cheese
1 container Cool Whip
1/2 cup confectioners' sugar
1 tsp. cinnamon
1/2 tsp. vanilla

Directions
Soften cream cheese at room temperature for 4-5 hours. Whip in sugar, vanilla, cinnamon and Cool Whip. Serve with fresh fruit.

Classic Cucumber & Onion Salad

My version of the traditional cucumber salad, this dish accompanies picnic fare quite well.

Ingredients
1/2 cup sour cream
1 tbsp. sugar
1 tbsp. white vinegar
1/2 tsp. salt
2 medium cucumbers, thinly sliced
2 small onions, thinly sliced
1/4 tsp. dill weed

Directions
Combine sour cream, sugar, vinegar and salt; add cucumber and onion, tossing gently. Cover and chill 24 hours, stirring occasionally. Serves 4.

Special Birthday Icing

We never liked sickly-sweet icing on our cakes growing up, so my mom concocted this recipe for our birthdays. Best with a chocolate cake, of course!

Ingredients
1 pkg. Jell-O Instant Pudding (white chocolate!)
1 cup whole milk
1 container Cool Whip

Directions
Beat milk into pudding with a whisk or fork. Let sit for three minutes. Fold-in Cool Whip. Store in the refrigerator and frost your cake just before serving!

Tortilla Pinwheels

Easy, but impressive appetizers, Tortilla Pinwheels are one of my favorite contributions to a party. Feel free to change up the ingredients per your preferences... and remove ham for a nice vegetarian snack!

Ingredients
1 lb. cream cheese, softened
1 lb. ham (2-1/4" thick deli slices), diced
1-8 oz. can chopped green chiles
1-8 oz. can chopped black olives
1-8 oz. jar diced pimentoes
12 medium to large flour tortillas
1 jar Nance's Honey Mustard

Directions
Blend cream cheese, ham, chiles, olives & pimentoes. Spread a thin layer of the mixture evenly on the tortillas. Roll the tortillas snuggly and refrigerate, covered with plastic wrap and a damp cloth for four hours. Cut into 1/2 inch slices, arrange on a platter and serve with honey mustard!

Linguini & Broccoli

This simple pasta dish never fails to satisfy even the hungriest dinner guests. It's an old stand-by in my mom's kitchen... but she finds many family members requesting it when they visit! Feel free to mix in some of your favorite additions; I've been known to add chicken, sun-dried tomatoes, mushrooms, black olives and/or artichoke hearts.

Ingredients
1 stick butter or margarine
1 head broccoli
1-8 oz. pkg. fresh linguini
1 tbsp. garlic, minced
1/3 cup parmesan cheese, freshly grated
2-3 tbsp. olive oil
1/2 tsp. black pepper, freshly ground

Directions
Cut broccoli into manageable florets and microwave, covered, in 1/2 cup water for 10 minutes. Melt 1/3 stick of margarine or butter and olive oil in a non-stick frying pan. Remove from heat. Drain the broccoli. Add the garlic and broccoli to the pan so that the broccoli absorbs the taste. (You may add-in other sundries at this point). Cook the linguini in a separate pot. Add linguini and remaining margarine or butter to the pan. Coat the linguini and broccoli, add parmesan cheese and ground pepper. Serves 4.

Baked Spinach Squares

An easy, but filling appetizer for parties!

Ingredients
2 eggs, beaten
1 cup flour
1 cup milk
1 tsp. salt
1/2 tsp. black pepper
2-8 oz. pkg. monterey jack cheese, shredded
1-10 oz. box frozen, chopped spinach

Directions
Defrost spinach for several hours. Press and drain the spinach to remove excess water. Use kitchen shears to snip spinach into fine pieces. Combine ingredients and bake at 350 degrees for 45 minutes in a low, greased baking dish.

Crunchy Salad

Dressing Ingredients
1/4 cup sugar
1/2 cup extra virgin olive oil
2 tbsp. vinegar
1 tsp. salt
1/4 tsp. fresh cracked pepper

Salad Ingredients
1 head lettuce
4 green onions
1/4 cup sesame seed
1/3 cup almonds
6 slices cooked bacon
3/4 cup chow mein noodles

Directions
Mix and shake dressing ingredients in an air tight container and store in the fridge for at least an hour before assembling the salad.

Mix all ingredients except the chow mein noodles. Pour chilled dressing over salad just before serving. Top with chow mein noodles. Enjoy!!!

Cauliflower Poppers

So, I found this VERY SIMPLE recipe in a Weight Watchers cookbook and tried it (because this girl loves anything with 0 points). It's AWESOME and has become a family favorite!!!

Ingredients
1 spray(s) cooking spray
1 small head(s) cauliflower
1/2 tsp. ground cumin
1/2 tsp. chili powder, or more to taste
1/2 tsp. table salt
1/2 tsp. black pepper

Directions
Preheat oven to 400°F. Coat a baking sheet with cooking spray. Cut cauliflower florets into bite-sized pieces (there should be about 4 cups). Place cauliflower in a medium bowl and add cumin, chili powder, salt and pepper; toss well to coat. Spread cauliflower on prepared baking sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving.

Magic Mojitos

A tremendous accompaniment to Bergie's Ganked Guacamole, these mojitos will quench your thirst and have you back at the bar for more.

Ingredients*
3 fresh mint sprigs
2 tsp. sugar
3 tbsp. fresh lime juice
1.5 oz. light rum
club soda & ice

Directions
Crush part of the mint with a fork in a tall glass, to coat the inside. Add sugar and lime juice and stir thoroughly. Top with ice, add rum and mix. Top with chilled club soda or seltzer. Add a slice of lime and a mint sprig to serve.

*Mojitos are very time consuming to make. I recommend multiplying the recipe and premixing sugar, lime juice and rum.

Bergie's Ganked Guacamole

Rumor has it that Bergie stole this recipe from Emeril. I prefer to think of it as hers.

Ingredients
2 ripe avocadoes, peeled & pitted
3 tbsp. tomatoes, diced
1 small jalapeno, seeded & minced
2 tbsp. onions, chopped finely
1 tsp. garlic, minced
juice of 1 lemon & 1 lime
2 tbsp. cilantro, chopped finely
hot sauce, to taste
salt & pepper, to taste

Directions
Mix together with mortar and pestle, tableside. Makes about 2 cups.

Boule De Roquefort

Here's the blog's first "dude" recipe, courtesy of Marty M. Obviously, he called it a "blue cheese ball," but I'm trying to maintain some standards here on "The Kitchen Witch."

Ingredients
4-6 oz. blue cheese
12 oz. softened cream cheese
1 tsp. Worcestershire sauce
1 pinch garlic salt
2 tbsp. green bell pepper, chopped finely
1/2 cup crushed walnuts

Directions
Mix all ingredients (except walnuts) and form into a ball. Roll the ball in the walnuts to coat. Refrigerate for a few hours before serving.

Choose Your Own Adventure Strata

Interested in taking advantage of your leftovers?! Have friends over for mimosas, bloody marys and this breakfast strata. It allows you to use any combination of breads, vegetables, meats and cheeses... so choose your own adventure with this casserole!

Ingredients
8-10 slices of bread, cubed
1-2 cups shredded cheese
10 eggs
1 cup milk
salt, pepper & other spices to taste
your favorite leftovers

Directions
Grease a 9x12 casserole dish. Layer the cubed bread on the bottom of the dish. Top with your favorite leftovers (brown any uncooked meats first) and cheese. Whisk the ten eggs with milk, throw in salt, pepper and other spices, and pour evenly into the casserole dish. Cover and refrigerate overnight.* The next day, bake at 375 degrees until browned and set in the middle (about 45 minutes).

*If you don't have time to make it the night before, you can put the casserole together shortly before baking, but cut out a considerable amount of bread, milk and eggs. You need those to soak into each other and too much liquid to bread will make it soupy!

"Stuffed Cabbage" Casserole

This casserole is brought to you by the queen of comfort food, Sarah V. It's her simple twist on a traditional stuffed cabbage recipe. It may not be as pretty, but it tastes even better!

Ingredients
1 head cabbage
1 lb. ground beef
1/2 cup Spanish onion, chopped
1 green bell pepper, chopped
1 tbsp. olive oil
1 tsp. salt
3 tbsp. rice
2-10.5 oz. can tomato soup
2-8 oz. can tomato sauce
1 cup water

Directions
Brown beef in olive oil. Add onion, pepper, salt and rice. Slice cabbage and place in the bottom of the casserole dish. Spread beef mixture over the cabbage. Mix soup, sauce and water. Pour on top of the cabbage and beef. Bake for 1.5 hours at 350 degrees.

Grandma Fisher's Cheesecake

This cheesecake is so remarkably light and fluffy that you could eat three pieces!

Crust Ingredients
14 graham crackers
2 tbsp. sugar
3 tbsp. butter, melted

Cake Ingredients
2/3 cup sugar
4 tbsp. flour
pinch of salt
1 lb. cream cheese, softened
4 eggs
1 cup whole milk
1 tsp. vanilla

Directions
Crush crust ingredients together and line a spring form pan. Sift sugar, flour and salt together. Blend with soft cream cheese. Add vanilla and egg yolks. Add milk and beat well. Beat egg whites until stiff and fold into ingredients. Bake at 325 degrees for one hour; let cake cool in the oven.

Baked Asparagus w/ Balsamic Butter Sauce

This veggie is a terrific complement to an asian entree or even something more traditional, like meatloaf : ) You may also want to grill the asparagus now that the weather's warming up!

Ingredients
1 bunch fresh, skinny asparagus, trimmed
cooking spray
salt & pepper, to taste*
2 tbsp. butter
1 tbsp. soy sauce
1 tsp. balsamic vinegar

*I used McCormick's Garlic Pepper Seasoning Grinder, which is a really terrific addition to my spice cabinet (thanks to Joe & Sarah Vetoe). I use it all the time, both in cooking and to season after.

Directions
Preheat the oven to 375 degrees. Arrange asparagus on a baking sheet, coat with cooking spray, and season with salt and pepper. Bake asparagus for about 10 minutes, or until tender. Melt the butter in a sauce pan over medium heat. Remove from heat, stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve. Serves 4.

Spicy Chickpea & Spinach Curry

I made this for the first time last night and it was AWESOME!!! Very healthy alternative to meat/chicken main course and very tasty!!! Enjoy!

(This recipe uses dried chickpeas, which must be soaked at least 8 hours or overnight. Depending on their age, chickpeas can take more or less time to soften during cooking, so use the cooking time as a guideline, not a rule. Check the chickpeas occasionally — if they seem too dry, add additional water in 1/4-cup increments.)

Ingredients
2 cups dried chickpeas, picked over
8 cups baby spinach leaves
2 (15-ounce) cans diced tomatoes
2 tsp. ground coriander
2 tsp. ground cumin
1 tsp. garam masala
1/2 tsp. ground turmeric
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tbsp. fresh cilantro, chopped

SPECIAL EQUIPMENT: Slow Cooker

Directions
In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.

Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1-1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.

Texas Caviar

Never fear... this caviar contains no ocean dwellers or their future babies!

Ingredients
6 Roma tomatoes
1 can black beans, rinsed & drained
1 small can of white & yellow corn, rinsed & drained
2-3 scallions, chopped
1/2 purple onion, diced
1 red bell pepper, diced
1/4 to 1/3 cup olive oil
the juice of two limes

Directions
Combine vegetables, add olive oil and lime juice, mix and refrigerate. Serve with tortilla chips!

Uncle Tom's Carrots

My Uncle Tom (actually my mom's brother-in-law, not a racial slur) makes these carrots and they make for a lovely side dish. The best part is that you can make them the night before!

Ingredients
1/2 tsp. salt
1 tbsp. sugar
6 tbsp. vegetable oil
2 tbsp. tarragon vinegar
1/4 tsp. mustard
2 tbsp. fresh chives
dash thyme
1 clove garlic, minced
the juice of one lemon
1 lb. carrots, peeled & julienned

Directions
Mix dressing and set aside. Boil carrots for five minutes. They should feel firm to the fork, but should pierce. Run under cold water immediately. Pour mixed dressing over carrots, tossing occasionally. Serve at room temperature. Serves 4.

Buffalo Sloppy Joes

So, many of you detest our perky 30-minute meal genius, Rachael Ray. Nonetheless, Sherry K. recommended this recipe and it's fantastic! I love recipes that update vintage favorites with chic and edgy alterations.

Ingredients
2 tbsp. olive oil
2 lbs. ground chicken or turkey*
1 carrot, peeled and chopped or grated
2 stalks celery
1 Spanish onion, finely chopped
2-3 cloves garlic, minced
salt & freshly ground pepper
2 tbsp. red wine vinegar
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1/4 to 1/3 cup Frank's Red Hot Sauce
1 cup chunky tomato sauce
1 cup chicken stock
8 high-quality burger rolls, split and toasted
1 cup blue cheese, crumbled
2 large dill pickles, chopped

Directions
Heat a large skillet with olive oil over medium-high heat. Add the meat and break it up with a wooden spoon, then cook for five to six minutes. Add the carrots, celery, onions and garlic, season with salt and pepper, then cook for 7 to 8 more minutes.

In a bowl, combine the vinegar, sugar, Worcestershire sauce, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer until the sauce thickens, about 30 minutes. Pile the sloppy joe filling onto the buns and top with blue cheese and chopped pickles.

*I have used ground beef, but you'll want to drain liquid before adding carrots, celery, etc. I also recommend using less salt overall, including low-sodium beef stock.

Sisters' Cafe Peach Appetizer

One of the Compters' jersey shore favorites... While the restaurant in Spring Lake, NJ is now closed, the sisters who owned the restaurant offered this fantastic late summer favorite every August. I've been known to turn it into a spinach salad as well, but it never fails to impress as an appetizer.

Ingredients
fresh baby spinach
peaches
crumbled gorgonzola
chopped walnuts
balsamic glaze

Directions
Blanch peaches in boiling water for 1 to 1 1/2 minutes and then immediately plunge into cold water. At this point, the skins should peel pretty easily. Once peeled, split the peaches lengthwise and remove the pit. Mix gorgonzola and walnuts into a paste and spoon into peach halves. Bake on a pie sheet at 400 degrees for 30 minutes (or until gorgonzola mixture turns golden brown). Dribble balsamic gaze across peaches and serve on a bed of spinach.

Classic Meatloaf

I double-dog dare you to claim that you don't like meatloaf.

Ingredients
1 1/2 lb. ground beef (85/15)
1 cup Italian style bread crumbs
1/2 packet of prepared onion soup mix
4 tbsp. tomato sauce
3 eggs

Directions
Mix ingredients well (let's be honest, you like to feel the meat squishing between your fingers). Form into a loaf and bake at 375 degrees for 50-60 minutes in a greased loaf pan.

Asian Cabbage Salad

Tired of cole slaw and potato salad at backyard barbeques? This crisp salad recipe always gets rave reviews at parties!

Salad Ingredients*
1 head Napa cabbage
1 bunch scallions, chopped
1 stick butter or margarine
1/2 cup slivered almonds
1/2 cup sesame seeds
2 pkg. Ramen noodles, crushed

Dressing Ingredients*
1/2 cup vegetable oil
1/4 cup red wine vinegar
1/3 cup sugar
1 tbsp. soy sauce

Directions
Melt butter or margarine into a nonstick pan. Brown almonds, sesame seeds, and crushed Ramen noodles on medium heat. Drain on paper towels and set aside to cool. Cut cabbage into slivers, removing the white core. Toss with almonds, sesame seeds, and noodles. Add dressing and scallions just prior to serving to maintain crispness. Serves 6 to 8.

*I've made this a "healthier" recipe by baking, rather than frying, the nuts, sesame seeds, and Ramen noodles. Then I substitute the sugar with Splenda and use "lite" soy sauce.

Aunt Herta's Vegetarian Chili

Aunt Herta, Grandma Compter's lifelong best friend, worked for Weight Watchers for about 100 years. This healthy chili recipe is perfect for that cold, blustery afternoon when all you want is comfort food... 

Ingredients 

1/4 cup olive oil 

1 large Spanish onion, diced 

2 tbsp. garlic, minced 

2 envelopes of prepared chili mix 

3 bell peppers (green, red & orange), diced 

3 small yellow squash, diced 

3-14.5 oz. cans diced tomatoes 

1-14.5 oz. can corn, drained & rinsed 

1 large can black beans, drained & rinsed 

Directions 

Saute the onions in olive oil and garlic until translucent and turning golden brown. Add peppers and cook down for about five minutes. Add the squash and cook down for another five minutes. Stir in the chili powder. Add tomatoes, beans and corn. Simmer for two hours. Serves 8. 

1 serving = 285 calories

Using Labels

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Savory Chocolate Barbeque Sauce

Some of you may have heard the rumor that I participated in a chocolate cookoff with Sky's family... this dark, intensely flavorful sauce won 1st place in three categories! While I served it over pork tenderloin, I'm anxiously anticipating some very special chicken wings to follow!

Ingredients
1 tbsp. butter
4 cloves garlic, minced
½ Spanish onion, diced
2 Roma tomatoes, diced small
1 ½ oz. dark brown sugar
3 tsp. chili powder
4 oz. apple cider vinegar
8 oz. of basic BBQ sauce (I used Sweet Baby Ray’s)
14 oz. vegetable stock
¼ tsp. ground cumin
¼ tsp. ground cinnamon
1/8 tsp. ground cloves
2 oz. very dark chocolate (I used 1/3 of a bar of Lindt’s 70% cocoa)
2 tbsp. fresh, chopped cilantro
¾ tsp. salt
½ tsp. fresh, ground pepper

Directions
Melt butter in a saucepan over medium heat. Add garlic and onion, and sauté until golden brown (or if you get impatient, translucent and starting to brown). Add tomatoes, stir, and sauté an additional five minutes. Add sugar and chili powder, mix well, and cook for five minutes. Add vinegar and reduce (on medium-high) for five minutes. By this point, the mixture should have a thicker, pasty consistency. Add BBQ sauce, stock, cumin, cinnamon, cloves, salt and pepper. Mix well. Bring to a boil and reduce to a slow simmer for 30 minutes. Add chocolate and cilantro and then allow to simmer for an additional five minutes. Remove from heat and let stand 10 minutes to cool. At this point, you may choose to puree the sauce, but I like it better with the chunks of tomato and onion, etc.

Transfer to a clean container and cool. For best results, allow to refrigerate 12 hours before using.

Welcome to The Kitchen Witch!

"The Kitchen Witch" --author unknown

Look who's landed in your kitchen

Bringing fortune to your home

It's me the lucky kitchen witch

Your special little gnome

I'll end burnt pots

I'll keep meals hot

I'll do such magic chores

For I'm your lucky kitchen witch

Watching from the kitchen door!

I created "The Kitchen Witch" recipe blog for three reasons:

1. I spilled coffee in my recipe book.

2. Selfishly, I want to prod my friends and family members into posting their kitchen dramas, delights and disasters.

3. Everyone else is doing it.

Please follow, post to and comment on "The Kitchen Witch" at your convenience. Photos and video are always a welcome bonus, so for all you Food Network hopefuls, please setup your tripod and post footage here! For the rest of us, camera phones take perfect shots for blogging purposes. Happy cooking!