Warwick High School
Class of 1962
Recipes
Let's share recipes!
From Bob Garman (Barry's brother) on the WHS class of 1966 website ....
Dear classmates,
I wish to make a confession - I am a recipe junkie. I have a database of over 240,000 recipes, and my wife tells me that we can NEVER try all of them in a lifetime. She's right... But if you ever need a recipe for Beaver Tail Soup, Jellied Moose Nose or Groundhog In Sour Cream (I'm serious!) let me know because I've got one. This all started with a program to digitally preserve family recipes but .... it got out of hand. I enjoy cooking and preparing new dishes, but what's most enjoyable is the fellowship of eating those creations with friends. Enjoy this section!
If you have a favorite recipe that you would like to add, please email it to Barry Garman.
NOTE: The first recipe (Pumpkin Custard) is in memory of our mother, Irene Garman and Mrs. George Smith. In the very early period of our lives, the Smith family lived in the apartment above ours on Broad Street, and our mother received the recipe from Ruth Smith. We have grown up with this pumpkin pie and still make it to this day. For us, it's what pumpkin pie is really all about.
APPETIZERS
MAIN COURSE - MEAT
PASTA
DESSERT
Pumpkin Pie – Healthy and Delicious
VEGETABLES
CAKES & COOKIES
SIDE DISHES
Pumpkin Custard #index
from the recipe files of Bob Garman
2 cups pumpkin, mashed or pureed in blender (see note 1)
2 cups whole milk
2 eggs, beaten
1/2 cup white sugar
3 Tbl cornstarch
2 Tbl butter, browned (see note 2)
1 tsp ground cinnamon
Preheat oven to 400 degrees. Add milk to pumpkin. Add beaten eggs. Mix sugar and cornstarch together and add to pumpkin. Melt butter in a pan until it turns brown. Add browned butter slowly to pumpkin mixture while stirring with a whisk.
Fill a 9-inch unbaked pie crust 3/4 full with the pumpkin mixture. Sprinkle ground cinnamon on top. Place in oven and bake for 15 minutes at 400 degrees. Reduce oven temperature to 350 degrees and continue baking for 40 minutes. Pie is done when center is set. Serve chilled.
NOTES:
1. To prepare pumpkin (neck pumpkin, acorn squash, etc.) cut in half and remove the seeds and seed threads. Cut into slices about 1 inch thick and remove shell with a knife or apple peeler. Remove all the shell layers down to the orange meat. Cut into medium chunks and place in a covered pan with about 4 tablespoons water. Cook pumpkin over low heat until it is soft (about 20-25 minutes). Mash pumpkin with a potato masher or use a blender (best).
2. To make "brown butter", heat the butter in a small pan until all the moisture is driven off and the butter turns brown. (Be careful not to burn!)
3. Any remaining pumpkin mixture can be baked in individual custard dishes for 30 minutes together with the pie. For best results, my mother placed the custard dishes in a baking dish filled with 3/4 inch hot water.
Pumpkin Pie – Healthy and Delicious #index
A favorite of Doug Sowers (class of 1966) from Whole Foods Market products
1 - 15 oz. can Farmers Market brand organic pumpkin
1 - 12 oz. Can Whole Foods Market brand organic evaporated milk
1 - Whole Foods Market Bakehouse frozen gluten free 9 inch pie shell - thawed for 20 minutes
2 eggs, beaten gently
1 tablespoon (heaping) Whole Foods Market brand pumpkin pie spice
1 tablespoon organic brown cane sugar
1/4 teaspoon sea salt
1 - 10 oz. container Truwhip Natural Foods frozen gluten free whipped topping thawed prior to serving
Preheat oven to 425 degrees. In a 2- quart mixing bowl combine and blend the pumpkin and pumpkin pie spice. Add all remaining ingredients to the pumpkin and pumpkin pie spice mixture. Pour the mixed ingredients into the thawed pie shell. Bake for 15 minutes at 425 degrees. Reduce oven temperature to 350 degrees and bake for an additional 35 minutes. Refrigerate before serving. Serve with a generous scoop of Truwhip Thawed Topping
Pumpkin & Bourbon Cheesecake #index
from the recipe files of Bob Garman.
12 Servings
-- CRUST --
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 Tbl unsalted butter, melted and slightly cooled
-- FILLING --
2 cups pumpkin puree
3 large eggs
1/2 cup light brown sugar
2 Tbl half-and-half or cream
1 Tbl vanilla
2 Tbl bourbon
1/2 cup granulated sugar
1 Tbl cornstarch
1 1/2 Tbl cinnamon
1/2 Tbl grated nutmeg
1/2 Tbl ginger
1/2 Tbl salt
3 pk cream cheese (8 oz. each), at room temperature
-- TOPPING --
1 1/2 cup sour cream
1 Tbl sugar
3 Tbl bourbon
CRUST:
Stir together crumbs, sugar and butter. Press in a single layer on the bottom and up sides of a spring form pan. Chill in the freezer for at least 15 minutes.
FILLING:
Preheat oven to 350 F. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and bourbon in a large bowl. In a separate bowl, whisk together sugar, cornstarch, cinnamon, nutmeg, ginger and salt. Add cream cheese and beat with an electric mixer on high until creamy. Reduce speed and add pumpkin mixture. Pour filling into crust, smoothing top. Bake until center is set, about 50 to 60 minutes. Transfer to a rack to let cool. Leave the oven on while making the topping (about 5 minutes).
TOPPING:
Whisk together sour cream, sugar, and bourbon. Spread on top of cheesecake and bake for 5 minutes more. Cool cheesecake completely before transferring to the refrigerator.
Refrigerate for at least 4 hours before serving.
Baked Penne Casserole #index
from the recipe files of Bob Garman.
10 Servings
This simple pasta recipe strikes it rich with layers of sour cream, and three kinds of Italian cheese. Ready-made spaghetti sauce reduces the prep time, and ground meat is optional. (this is one of my favorites - Bob)
1 lb penne (or ziti)
1 onion, chopped
1 garlic clove, pressed
1 lb lean ground beef
2 jars spaghetti sauce (26 oz each)
6 ounces provolone cheese
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tbl grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente; drain. In a large skillet, brown onion, garlic and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. Save 2 cups of the sauce; add remaining sauce to pasta and mix well. Preheat the oven to 350 degrees. Grease a 9x13 inch, deep baking dish. Layer as follows: 1/2 of the pasta mixture, Provolone cheese, sour cream, remaining 1/2 of pasta mixture, and the mozzarella cheese. Pour the saved sauce evenly over the top of the mozzarella layer. Top with grated Parmesan cheese. Place in oven and bake for 30 minutes, or until cheeses are melted.
Salmon Lemon Penne #index
from the recipe files of Bob Garman
4 Servings
This recipe is delicious - impress your friends!
3 cups penne
1 lb salmon filets
2 tbl mayonnaise
1/2 tsp basil, dried
1 red bell pepper, quartered
1 handful fresh basil leaves (optional)
-- (ALFREDO) SAUCE --
4 oz Philadelphia cream cheese
2 tbl butter
1 cup milk
6 tbl Parmesan cheese, grated
3 tbl lemon juice
1 tbl lemon rind, grated
1 or 2 cloves fresh garlic, crushed with a press
In a large pot of salted water, cook the penne for 8-10 minutes or until tender but firm (al dente).
Combine mayonnaise and basil. Cut salmon fillets into 3-4 portions, brush with mayonnaise mixture. Broil or grill the salmon and peppers for 5-10 minutes, turning once, until salmon starts to flake and peppers are softened. (Bob: you can also do this in a skillet). Cut peppers into strips; remove any skin from salmon and cut into chunks.
In a saucepan, combine the cream cheese and butter, and melt over low heat. Add Parmesan cheese,
milk and garlic. Bring to boil over med-high heat, stirring constantly. Reduce heat to med-low and add
lemon juice and rind. Cook uncovered 2-3 minutes, stirring occasionally with a whisk.
Drain pasta and return to saucepan. Add peppers, sauce and salmon chunks; toss well. Garnish with fresh basil leaves (optional) and serve immediately.
Pineapple Coconut Cake #index
from the recipe files of Bob Garman
This cake is easy to make and it tastes great.
-- CAKE --
2 cups flour
1 cup sugar
2 tsp baking soda
1 cup grated coconut
1/2 cup walnuts, chopped
1 can pineapple 20 oz + juice
2 eggs, beaten
-- TOPPING --
1/3 cup margarine or butter
1/3 cup confectioners sugar
5 oz Philadelphia cream cheese
1 1/2 tsp vanilla
CAKE:
Blend together all of the dry ingredients. Drain pineapple (save juice) and chop into very small pieces. A food
processor or blender does this best. Then add the pineapple, pineapple juice and eggs to the dry ingredients and
mix by hand. Pour batter into a 9x13 inch baking pan. Bake at 350°F for 25-30 minutes, or until an inserted toothpick comes out clean.
TOPPING:
Mix above ingredients then beat with a mixer until creamy. Spread over top of cooled cake.
Cranberry Relish #index
from the recipe files of Bob Garman
6 Servings
This is a great side dish for the holidays!
1 bag Fresh Cranberries (12 oz)
2/3 cup water
3/4 cup sugar
2 oranges, juice and rasped shell
3/4 Cup walnuts, Chopped
Wash cranberries and remove any spoiled berries and debris.
Place in pan with other ingredients except chopped walnuts.
Bring the mixture to boil and cook for 10 minutes.
Gently stir mixture occasionally, but avoid vigorous stirring so that berries retain their shape.
Allow to cool, stir in walnuts and let stand overnight.
Sweet & Savory Green Beans #index
from the recipe files of Bob Garman
6 Servings
You will absolutely love the fresh, spicy, sweet and tangy flavors of this dish.
1/4 cup sherry (or port)
1/4 cup cranberry juice
freshly ground black pepper to taste
1/2 cup blanched almonds, toasted (see Notes)
10 ounces fresh or frozen green beans
1 small onion, sliced
2 tablespoons water
1/2 teaspoon salt
2 cloves garlic, sliced
2 tablespoons butter
1 teaspoon cumin seed (see Notes)
1 teaspoon curry powder
4 ounces dried cranberries
If using fresh green beans, cook in salted boiling water for 3 to 4 minutes or until just tender. Drain and rinse in cold water.
Combine onion, water and salt in large skillet. Cook over medium-high heat until water evaporates. Add beans, garlic, butter, cumin and curry powder; stir to coat beans. Stir in dried cranberries, sherry, juice cocktail and pepper. Reduce heat to medium-low; cook for 5 to 10 minutes or until liquid evaporates and mixture is heated through. Sprinkle with almonds.
Notes:
1. lightly toast cumin seed in small skillet and pound with mortar and pestle to bring out flavor.
2. To toast almonds, cook in small nonstick skillet over medium heat, stirring constantly, for 5 to 6 minutes or until golden brown and fragrant. Toasted salted Marcona almonds can be substituted.
3. Use any leftovers in an omelet; it will be one of the very best vegetable omelets you’ve ever eaten!
