Esau's Birthright

Kathleen Dineen Kelly

Put 1½ cups lentils to soak. Next day, place lentils in large kettle & boil in 4 cups salted water. Stir occasionally

Meanwhile, lightly saute 2 cups chopped onion in butter. Place 2 tbsp. butter in pan and add ½ cup raw rice and saute 5 minutes. Add onion & rice to thickened lentils. Continue to simmer.

This recipe is reported to be the actual pottage for which Esau sold his birthright. In the Holy Land, the traditional method of serving this dish is with a layer of marinated tomatoes over the top. Marinade is made with half oil and half vinegar.

by Tim Dineen

Vegetable Parmesan Pie

Kathleen Dineen Kelly

  • 1½ cups cooked rice
  • 1 egg
  • ½ cup grated parmesan
  • ½ cup chopped onion
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup milk
  • salt & pepper
  • 1 cup cooked carrots
  • 1 pkg chopped broccoli, cooked & drained

(any combo of veggies can be used).

Mix rice, egg, ½ cup parmesan & onion. Press into pie pan. Make white sauce with margarine, flour , milk & salt. Add cheese and stir in veggies. Pour into rice shell. Bake 35 minutes. Sometimes I add ham or chicken.

by Tim Dineen

Main Course

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by Tim Dineen

Mandarin Salad

Colleen Gentleman Minturn

  • 1/2 cup sliced almonds
  • 3 tbsp sugar
  • 1 cup chopped celery
  • 2 whole green onions, chopped
  • 1 11oz drained mandarin oranges
  • Head green leaf lettuce
  • Head red leaf lettuce

Cook almonds and sugar over medium heat stirring constantly until light brown. Mix all dressing ingredients and chill.

Mix lettuce, celery and onion. Just before serving, add almonds and oranges. Toss with dressing.

Dressing:

  • 1/2 tsp salt
  • dash of pepper
  • 1/4 cup oil
  • 1 tbsp chopped parsley
  • 2 tbsp sugar
  • 2 tbsp white wine

I got this recipe from a gal I worked with. My son and his wife now serve it in their Victorian Tearoom here in Omaha. Everyone loves it!!

by Tim Dineen

Broccoli Bean Salad

Kate Kelly Hodsdon

  • 2 c blanched broccoli florets
  • 1 ½ c cooked or canned (drained and rinsed) cannellini beans
  • ½ c slice zucchini
  • ½ c chopped red pepper
  • 3 T chopped red onion
  • 1 ½ T olive oil
  • 1 T balsamic vinegar
  • 1 t honey mustard
  • ½ t salt
  • 1/8 t pepper

In a large bowl, toss together the broccoli, cannellini beans, zucchini, bell pepper, and onion. In a small bowl, mix the oil, vinegar, mustard, salt and pepper. Pour the dressing over the salad and toss to combine. Let stand at least 10 minutes to let the flavors meld. Serves 4-6

by Tim Dineen

Lentil Soup

Tim Dineen

  • 5 cups chicken broth
  • 1 1/2 cups lentils
  • 1 cup brown rice
  • a 32-to 35-ounce can tomatoes, chopped
  • 3 carrots, chopped
  • 1 onion, chopped
  • 1 stalk of celery, chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon thyme
  • 1 bay leaf
  • 1/2 cup minced fresh parsley leaves
  • 2 tablespoons cider vinegar, or to taste

In a heavy kettle combine the broth, 3 cups water, the lentils, rice, tomatoes with the reserved juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf, bring the liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender. Stir in the parsley, the vinegar, and salt and pepper to taste and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken broth or water.

by Tim Dineen

Crab Cioppino

Tim Dineen

  • 4 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 medium onion, chopped fine
  • 1/2 teaspoon red pepper flakes
  • 1 green bell pepper, chopped
  • 1 tablespoon red-wine vinegar
  • 750ml bottle Red wine
  • 1 teaspoon oregano
  • 1 bay leaf
  • a 28-to 32-ounce can whole tomatoes including juice, pureed coarse
  • 1 tablespoon tomato paste
  • 1 lb fresh tomatoes, coarsely chopped
  • 2 live Dungeness crabs
  • 12 small hard-shelled clams
  • 1/2 pound medium shrimp
  • 1/2 pound sea scallops
  • 1 pound scrod or other white fish fillet, cut into 1-inch pieces
  • 2 tablespoons minced fresh parsley leaves

In a heavy kettle cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add pepper flakes and bell pepper and cook, stirring, until softened. Add vinegar and boil until evaporated. Add wine, oregano, and bay leaf and simmer 15 minutes. Stir in tomato puree and tomato paste, fish stock or water and bring to a boil. Add tomatoes.

Add crabs and clams and simmer, covered, 15 to 20 minutes, transferring clams as they open to a bowl (discard unopened ones).

Transfer crabs to a cutting board and remove top shells, adding any crab liquid to soup. Halve or quarter crabs (depending on size) and reserve, with any additional liquid, in a bowl.

Add shrimp, scallops, and fish to soup and simmer, covered, 5 minutes, or until seafood is just cooked through. Stir in crabs, their liquid, and clams and sprinkle with parsley.

Serve with warm, crusty sourdough french bread.

by Tim Dineen

Taco Soup

Julie Dineen Swartz

  • 2 lb hamburger (browned)
  • 2 cans red kidney beans
  • 2 cans no bean chili
  • 1/2 lb. Velveeta Cheese ( mild or mexican)
  • 24 oz. Pace Picante Sauce
  • 1 can diced green chilis
  • 2 cups milk

Heat until mixed.

Optional toppings: onions, black olives.

Serve with corn chips.

Be careful -this makes A LOT!!!!

by Tim Dineen

Hemmingway Salad

Margie Scanlon Dineen

  • l lb. vermicelli
  • l lb. shrimp
  • l cup minced celery
  • l cup minced white onion
  • 4 tabl. salad oil
  • 4 tabl. wine vinegar
  • l cup mayonnaise
  • 6 tabl. ketchup

Break up the vermicelli and cook per the package

Instructions.

Mix the oil and vinegar together and taste test before adding to the vermicelli. If it tastes too oily add a dab more of vinegar; or if too tart add a drop more oil. When it seems like a good blend, then add to the vermicelli and then add the shrimp, celery, and white onion . Refrigerate overnight or at least for several hours. Mix the mayonnaise and ketchup together and add to the salad before serving. Mix together really well.

This is a great salad for picnics, barbecues or hot summer nights. If you’re tired of making the standard potato or macaroni, then try this one. It’s got a good flavor.

by Tim Dineen

Chinese Chicken Salad

Mary Dineen Jankowski

  • 3-4 chicken breasts, cooked and diced
  • 3 green onions, including tops
  • 1 small pkg slivered almonds
  • ½ c sesame seeds
  • 1 T poppy seeds
  • 1 head lettuce, torn
  • 1 – 5oz can Chinese noodles

Dressing:

  • 1 t Accent
  • 4 T sugar
  • 1 t salt
  • 4 T vinegar
  • ½ t pepper
  • ½ c oil

Toss chicken, onions, almonds and seeds together. Toss with dressing. Add lettuce.

Just before serving, add noodles and toss again

by Tim Dineen

Cashew Pea Salad

Kathleen Dineen Kelly

  • 10-16 oz frozen baby peas, thawed
  • 1 cup chopped celery
  • 1 cup chopped raw cauliflower
  • 1 cup cashew nuts or peanuts (dry roasted, chopped)
  • ½ cup crisp bacon, or ham, or even chicken
  • ½ cup minced green onions

Dressing:

  • 1 cup Hidden Valley Ranch Dressing
  • ½ cup sour cream
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced

Toss all ingredients. Chill in lettuce-lined bowl or plate. Serves 8.

Chop the cauliflower quite fine. People never know what they’re eating. It’s fun to have them guess.

by Tim Dineen

Pineapple-Lime Salad

Peg McCaslin Dineen

  • 1 can crushed pineapple
  • 1 carton cottage cheese
  • 1 large box lime jell-o
  • 1 cup chopped walnuts or pecans
  • Cool Whip

Dissolve jell-o as directed. When slightly set, add drained pineapple, cottage cheese, nuts, and cool whip. Refrigerate for several hours until set. Cut in squares, if desired. Serve on lettuce, or alone.

by Tim Dineen