Cookbook Reviews:

From Uncle Bill's Kitchen

by W. (Bill) Anatooskin
December 1996
ISBN 0-9680199-0-0
Bilkin Enterprises Ltd.

My mother and both my grandmothers are wonderful cooks.  We have many family recipes that have been passed down from mothers to daughters.  One holiday, I spent the better part of my days chasing my mother around the kitchen writing down measurements for all of our favorite recipes.  This delightful cookbook took me back to those days.  Bill's recipes are just as special as the recipes I documented that holiday.

Bill shares his delicious family favorites and more with us in  this cookbook, but he takes it one step higher.  Bill includes the nutrient analysis for every ingredient of every recipe and then gives totals.  It makes it easy to figure out nutritional values even if you substitute or omit ingredients.

There is something for everyone here:  ethnic recipes (Russian, Ukrainian, etc.), vegetarian recipes,  low fat and low sodium recipes (he developed for his wife, Jackie), easy recipes for the novice, and more complicated for the experienced cook.  He gives wonderful variations on themes and a world of choices.  There are even several recipes for your canine pals!

The pictures alone will make your mouth water, but all of the recipes we have tried have turned out just as beautifully as the photos and delicious, too!

The book comes in several forms: Spine bound, wire bound, and computer disk -- but no matter which format you are using, you are sure to find some new family favorites!

My family heartily recommends both the Crabmeat & Corn
soup and the Cannelloni with Meat.  Both are sure to please.

Sara's pick:  Oatmeal Peanut Butter Cookies which reminded me of the warm-from-the-oven cookies my mother used to serve us for after-school snacks.  A glass of milk and a plate of these will make your day!
 


From Uncle Bill's Kitchen

   hardcover  $19.95

Uncle Bill's Homepage (ordering information, spiral bound, disk  and downloadable version) 




 Sample Recipes:

                     *  Exported from  MasterCook  *

                        Barbecue Tandoori Chicken

Recipe By     : From Uncle Bill's Kitchen
Serving Size  : 1    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        chicken pieces -- skin removed
   1      tablespoon    tomato paste
     1/2  teaspoon      finely grated ginger
   1      large         garlice clove -- finely chopped
     1/4  teaspoon      red hot pepper flakes
     1/4  teaspoon      chili pepper
   2      tablespoons   plain yogurt -- 2-4% b.f.
     1/4  teaspoon      coriander leaf -- crumbled
     1/2  teaspoon      ground cumin
     3/4  teaspoon      salt
     1/4  teaspoon      curry powder
   6      whole         saffron strands
   2      tablespoons   olive oil

Remove all skin and fat particles from chicken pieces. Make several
incisions about 1/4" deep in each piece of chicken.

In large mixing bowl, combine tomato paste, ginger, chopped garlic, peper
flakes, chili pepper, yogurt, coriander, cumin, salt, curry powder,
saffron strands and olive oil; mix well. Add chicken to mixture and turn
to coat pieces with mixture. Cover and marinate chicken for 5 hours or
overnight.

Spray barbecue grill with no-stick oil spray. Preheat barbecue to medium
high heat. Place chicken directly on grill.

Barbecue on medium high heat for 20 to 25 minutes, turning once. Baste
chicken with any leftover sauce. To ensure that the chicken is fully
cooked, take a knife and cut one chicken piece slightly open at the
thickest point. There should be no pink showing. Serve hot or cold.

Uncle Bill's Tips: Saffron strands may be purchased at most supermarkets.
 

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                     *  Exported from  MasterCook  *

                           Buttermilk Biscuits

Recipe By     : From Uncle Bill's Kitchen
Serving Size  : 1    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          all-purpose flour
   2      teaspoons     baking powder
     1/2  teaspoon      salt
     1/4  teaspoon      baking soda
     1/2  cup           cold shortening
   1      cup           buttermilk

Preheat oven to 425 degrees. Place dry ingrdients in a large bowl. Stir
together until well mixes. Add shortenig and cut in with a pastry blender
or 2 knives until mixture is the consistency of small peas. Add buttermilk
and stir just until dough is moist and can be gatehred up into a ball. Do
not overstir. Dough will be quite sticky.

Turn out dough onto a lightly floured surface and knead briefly, about 7
to 10 times. Gently pat dough or roll lightly with a floured rolling pin
until dough is about 1/2 inch thick. Cut dough with a two-inch cookie
cutter or glass tumbler. Dip cookie cutter or tumbler in flour to prevent
sticking) and place cut out pieces 1 1/2 " apart on an ungreased cookie
sheet or baking pan. Bake in preheated oven for 13 to 15 minutes or until
biscuits are golden.

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                     *  Exported from  MasterCook  *

                           Cannelloni With Meat

Recipe By     : From Uncle Bill's Kitchen
Serving Size  : 1    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   olive oil
     1/2  pound         extra lean ground beef
     1/2  medium        onion -- finely chopped
   2      large         garlic cloves -- finely chopped
     1/4  teaspoon      Italian seasoning
     1/4  teaspoon      dried oregano
     1/4  teaspoon      salt
   4                    ox frozen spinach
     1/2  cup           cottage cheese -- 4.5% b.f.
     1/2  cup           dried bread crumbs
   4      tablespoons   finely chopped green onions
   1      large         egg -- beaten
  16      whole         cannelloni tubes
   6      tablespoons   grated hard parmesan cheese -- divided
   1      teaspoon      dried parsley
     1/2  teaspoon      dried dill weed
   1      cup           water
  26      fluid ounces  oz. canned garlic herb and tomato pasta
                        -- sauce
   8      ounces        canned mushrooms -- drained

In frying pan, add olive oil, ground beef, chopped onions, garlic and fry
until onions are translucent. Add Italian herb seasoning, oregano and salt
to meat mix and cook for about 3 minutes or until ground beef is no longer
pink and cooked through. Thaw spinach, squeeze water out and chop spinach
fine. In large mixing bowl, combine spinach, cottage cheese and bread
crumbs with fried meat mixture and mix well. Add chopped green onions,
beaten egg, dill weed, parsely and 3 Tbsp. parmesan cheese and mix until
well blended. adjust seasonings to taste.

Stuffing Cannelloni Tubes: Stuff cannelloni tubes with meat and vegetable
mixture. In an 8x12" oven proof casserole dish, spoon half of the garlic
herb pasta sauce to cover bottom of dish. Place stuffed cannelloni in rows
in a single layer.

Preheat oven to 400 degrees. In food processor or blender, add water,
balance of garlic herb pasta sauce and mushrooms and blend well. Pour
mixture over cannelloni, sprinkle remaining 3 Tbsp. parmesan cheese over
the surface.

Cover dish with aluminum foil and seal edges tight or use a good fitting
lid. Bake in preheated oven 400 degrees for 25 minutes. Reduce heat to 350
degrees and bake an additional 20 minutes. Remove foil and bake for
another 10 minutes. Remove from oven and serve hot.
 

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                     *  Exported from  MasterCook  *

                           Carrot Soup Indienne

Recipe By     : From Uncle Bill's Kitchen
Serving Size  : 1    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      cups          Water
   6      large         Carrots -- peeled and chopped
   3      medium        Potatoes -- peeled and diced
   3      large         Celery Stalks including leaves -- chopped
   1      large         Onion -- chopped
     1/4  cup           Soy Sauce
     1/4  teaspoon      Ground Cumin
     1/4  teaspoon      Cayenne Pepper
     1/4  teaspoon      Chili Powder
     1/4  teaspoon      Garlic Powder
   3      teaspoons     Curry Powder
   2 1/2  cups          Whole Milk
   6      tablespoons   Instant Mashed Potato Flakes

In a large pot, add water and bring to a boil. Add chopped carrots, diced
potatoes, chopped celery and chopped onion and return to boil. Reduce
heat, cover and simmer for about 1/2 hour or until carrots are tender.

Remove from heat and let cool for about 5 minutes. Puree in blender or
food processor in batches until smooth. Return pureed soup back to pot,
add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, curry
powder, and whole milk, stirring occasionally while returning to boil. Add
instant potato flakes, stir in well and bring soup to boil. Reduce heat
and cook for 5 minutes, stirring occasionally. Adjust seasonings to taste.

Serve hot. If you prefer a spicier taste, add additional cayenne pepper in
small quantities.

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                     *  Exported from  MasterCook  *

                        Cherry Cheesecake Delight

Recipe By     : From Uncle Bill's Kitchen
Serving Size  : 1    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CRUST***
   2      cups          SnackWells Fat Free Cinnamon Snacks -- crushed
   1 1/2  packets       Sweet 'N Low -- sugar substitute
   4      tablespoons   butter buds -- butter substitute
                        ***FILLING***
   8      ounces        light cream cheese
   3      packets       Sweet 'N Low -- sugar substitute
     1/2  cup           egg-beaters -- egg substitute
   1      teaspoon      lemon juice
   1      teaspoon      vanilla extract
   3      tablespoons   all-purpose flour
                        ***TOPPING***
  21      ounces        cherry pie filling -- canned
   1      packet        whipped topping -- 1.5 oz (nondairy)
   2      tablespoons   Grape-Nuts cereal

Preheat oven to 350 degrees. In medium sized mixing bowl, crush
Snackwells, add Sweet 'N Low, butter buds and mix well. Press the crushed
cracker mixture into the bottom of a 9x13" oven proof casserole dish that
has been sprayed with a no-fat cooking spray. Beat all the filling
ingredients together until smooth. In large mixing bowl, add cream cheese,
Sweet 'N Low, Egg-beaters, lemon juice, vanilla extract, flour and beat
until smooth. Pour filling mixture over crushed cracker crust. Bake 20 to
30 minutes in 350 degree oven. To test for doneness, insert knife to see
if it comes out clean. Remove from oven and let cool. Spread cherry pie
filling over top. Top with prepared whipped topping. Sprinkle Grape-Nuts
cereal on top.

Note: If using lite cherry pie filling, add 1 packet of Sweet 'N Low and 1
tsp. almond extract to pie filling.
 

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                     *  Exported from  MasterCook  *

                          Crabmeat And Corn Soup

Recipe By     : From Uncle Bill's Kitchen
Serving Size  : 1    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Butter
     1/4  cup           All-Purpose Flour
   2      cups          Whole Milk
   2      cups          Half and Half Cream -- 12% b.f.
   1 3/4  cups          Kernel Corn -- (frozen, fresh or
                        -- canned)
   1      cup           Green Onions -- finely chopped
   1      pound         fresh Crabmeat -- or canned or
                        -- imitation
     1/2  teaspoon      White Pepper
     1/2  teaspoon      Seasoning Salt
   1      tablespoon    Soy Sauce
     1/4  cup           Fresh Parsley -- chopped

In a heavy bottom cooking pot, melt butter, add flour and stir gently
until blended; do no let it darken. Add milk gradually, then half and
half, stirring gently and blending all the while.

Add corn, green onions and cook for a few minutes until corn is tender.
Add crabmeat, pepper, salt and soy sauce and simmer until very hot and
small bubbles form around the edge; do not let boil. Adjust seasonings to
taste.

Garnish with sprinkles of chopped fresh parsley and serve immediately.

COMMENT: White corn is preferred if available. You may use 4 cobs of corn.
Cut kernels off the cob, then add to soup. Canned crabmeat or imitation
crabmeat may be used instead of fresh crabmeat. Use one 7-1/2oz canned
crabmeat, drained, and 8oz of imitation crab, cut into smaller pieces.
Fresh crabmeat is desirable.
 

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                     *  Exported from  MasterCook  *

                           Homemade Pizza Sauce

Recipe By     : From Uncle Bill's Kitchen
Serving Size  : 6    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    extra virgin olive oil
   1      cup           finely chopped onion
   2      large         garlic cloves -- finely chopped
   7 1/2  ounces        tomato sauce
   2      tablespoons   ketchup
   1      teaspoon      granulated sugar
     1/4  teaspoon      freshly ground black pepper
     1/4  teaspoon      salt
     1/4  cup           finely chopped fresh parsley
   1      tablespoon    dried oregano
   1      tablespoon    dried basil

In a large saucepan, heat oil over medium-high heat. Add chopped onion,
garlic and sauté for 4 to 5 minutes or until onion is softened. Stir in
tomato sauce, ketchup, sugar, salt and pepper. Thin with a 1/4 cup of
water and simmer over low heat for 15 minutes, stirring occasionally. Keep
the consistency to that of ketchup, thinning with a little more water if
necessary. Adjust seasonings to taste. Just before spreading sauce over
pizza crust, stir in parsley, oregano and basil. Makes about 1 1/4 cups.
 

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                     *  Exported from  MasterCook  *

                       Key Lime Cheesecake Squares

Recipe By     : From Uncle Bill's Kitchen
Serving Size  : 8    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CRUST***
     3/4  cup           all-purpose flour
     1/4  cup           brown sugar -- packed
     1/4  cup           ground almonds
     1/4  cup           margarine
                        ***FILLING***
   8      ounces        low fat cream cheese
     1/2  cup           granulated sugar
   2      ounces        Egg-Beaters -- egg substitute
     1/2  cup           lime juice -- freshly squeezed
   2      teaspoons     grated lime zest

CRUST Preheat oven to 350øF. In a mixing bowl, combine flour, brown sugar
and almonds. Cut in margarine until mixture is crumbly. In an 8" x 8" cake
pan, press flour mixture firmly in bottom of pan. Bake in preheated 350øF
oven for 15 minutes.

FILLING In a small mixing bowl, using an electric mixer, beat softened
cream cheese, sugar, egg substitute, lime juice and grated lime zest until
smooth and creamy. Spread evenly over baked crust. Return cake to oven and
bake at 350øF for 12 to 15 minutes, or until set. Cool on wire rack. Chill
before cutting into squares.

UNCLE BILL'S TIPS: Decorate top with a small piece of lime, halved small
strawberry and maraschino cherries.

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                      Oatmeal Peanut Butter Cookies

Recipe By     : From Uncle Bill's Kitchen
Serving Size  : 1    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           margarine
     1/2  cup           chunky style peanut butter
   1      cup           granulated sugar
   1      cup           brown sugar -- lightly packed
   2      large         eggs
     1/4  cup           whole milk -- homogenized
   1      teaspoon      vanilla extract
   2      cups          all-purpose flour
   1      teaspoon      baking soda
   1      teaspoon      cinnamon
     1/2 teaspoon      salt
   1 1/2  cups          quick-cooking rolled oats
   1      cup           golden seedless raisins

Preheat oven to 350 degrees. In large bowl, cream margarine, peanut
butter, white sugar and brown sugar. Add eggs, one at a time, beating well
after each addition. Beat in milk and vanilla. Stir in flour, baking soda,
cinnamon and salt. Stir in oats and raisins. Drop dough by heaping
tablespoons on greased baking sheets, spacing 2" apart. Bake in preheated
350 degree oven about 15 minutes or until lightly browned. Cool on wire
rack. Yield: about 40 large cookies
 

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                     *  Exported from  MasterCook  *

                           Rice Crust For Pizza

Recipe By     : From Uncle Bill's Kitchen
Serving Size  : 1    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          long grain rice -- cooked
   1      large         egg -- beaten
     1/2  cup           grated mozzarella cheese -- part skim
     1/8  teaspoon      Tabasco sauce

Preheat oven to 400øF. In a medium size bowl, combine cooked rice, beaten
egg, mozzarella cheese and Tabasco sauce and mix well. Press mixture
evenly into a lightly greased 12" pizza pan, covering bottom and sides.
Bake in preheated 400øF oven for 4 minutes or until set. Remove crust from
oven and let cool slightly.
 

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