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Boefkool -- Dutch casserole

BOERKOOL (Farmer’s Kale)

This is a Dutch one-pot meal that is a favorite.

  • 2 lbs. potatoes (new red or white, thin-skinned (but not baking potatoes)
  • ½ lb. smoked sausage (no garlic)
  • 10 oz. washed, chopped Kale

Layer in pot: Sausage on bottom of pot, quartered potatoes next and top with chopped kale.

Cook until potatoes are soft.  Remove kale and sausage from pot.  Mash potatoes, adding cream, salt and pepper.  Chop sausage and add to potatoes along with the kale.

  - from Barb and Awout VanderWende, fall 2017

Swissy Spread


  • 1/2 C grated Swiss cheese
  • 1/2 C cottage cheese
  • 1/4 C chopped green pepper
  • 1/2 tsp dill weed
  • 1 tbs mayonnaise
  • salt and pepper to taste


  • Mix and refrigerate.  Spread on bread, broil if desired.

From Judy Staigmiller, originally from Laurel's Kitchen

Brazilian Rice

  • 1 C. Lundberg Countrywild rice (available in packages or in bulk at Food Coop, maybe other places) 
  • 1 T. butter
  • 1 1/2 t. chili powder
  • 1/4 t. garlic powder
  • 1 t. brown sugar
  • 1/2 t. salt
  • 1 t. orange rind
  • 1/4 C black olives, sliced
  • 1/4 C Brazil nuts, chopped

Cook rice according to instructions.  (I use 2 parts water to 1 part rice in rice cooker).

Mix butter, chili powder, garlic powder, brown sugar, salt and orange rind.  Pour into hot rice and mix lightly.  Fold in olives and nuts.  That's all there is to it!

Serves 4-6

From Judy Staigmiller

Cardamom cookies (Vegan and Gluten free)

1 ¼ cups millet flour

½ teaspoon xanthan gum

1 ½ teaspoons potato starch

½ teaspoon baking powder

½ teaspoon ground cardamom

1/8 teaspoon fine sea salt (a pinch)

½ cup (1 stick) dairy-free margarine (Nucoa), at room temperature

½ cup confectioners' sugar

2 Tablespoons unsweetened soymilk

2 teaspoons vanilla extract

½ teaspoon finely grated lemon zest (I used dried because didn’t have a fresh lemon to zest)

¼ cup finely chopped almonds, for rolling the cookies


In a small bowl stir together the millet flour, xanthan gum, potato starch, baking powder, cardamom and salt.


Combine the margarine and confectioners’ sugar in the bowl of a food processor fitted with the metal S blade, pulse to combine then process until smooth.   Add the soy milk, vanilla extract and lemon zest, process until combined, scrape the sides of the bowl as needed and continue processing until evenly combined.  Then add the flour mixture and process to make soft dough.  


Lay a piece of plastic wrap on the counter, spoon the dough onto the plastic wrap and use the plastic to form a rough log, make sure the dough is completely covered with the wrap.  Place in the freezer for about 30 minutes. 


On another sheet of plastic wrap spread the chopped almonds, roll the cookie log in the almonds until completely covered, rewrap and chill the dough in the freezer for about 30 minutes or in the refrigerator for at least 2 hours or overnight. 


When ready to bake the cookies preheat oven to 325° F.  Line cookie sheets with parchment paper


Remove the cookie dough from the freezer or refrigerator.  Unwrap the dough and cut into ¼ inch thick slices.  Place the cookies about 1 inch apart on prepared cookie sheets.


Bake about 20 minutes, should be very lightly browned.  Cool cookies on paper towels.  Store at room temperature in an airtight container or freeze.


Adapted from Food Network recipe for Swedish Christmas cookies


makes about 2 dozen

From Karen Ore

Orzo Pilaf

  • 8 oz. (1/2 pkg.) orzo                        
  • 2 T. butter or olive oil                       
  • 1 small onion, diced (about 1/2 c)     
  • 1/2 c diced red or green pepper         
  • 2-1/2 c water                                 
  • 1 chicken bouillon cube  
  • 1/2 c crumbled feta cheese       
  • 1/2 c quartered, pitted kalamata olives         
  • 1 T. capers               
  • 1/2 c pine nuts             


  •  3 T. olive oil                                                                                 
  •  3 T. red wine vinegar                                                                                 
  • 1 tsp. Maggi
  • Salt and pepper, to taste

Over medium heat, sauté onion and pepper in oil for about 3 minutes or until vegetables soften. Add orzo, water and bouillon.  Stir frequently, bring to boil.  Reduce heat, cover and simmer 9-10 minutes, stirring occasionally. Cool to room temperature.

Add vinaigrette. Add Cheese, olives, capers and pine nuts.

From Lynne Benz

Maida Heaters White Pepper And Ginger Lemon Cake

Cake Ingredients

  • breadcrumbs for dusting
  • finely grated zest of 2 large lemons
  • 2 T. lemon juice
  • 1/2" long 1" wide piece of fresh ginger
  • 3 c. sifted flour
  • 3/4 t. baking soda
  • 3/4 t. baking powder
  • 1/2 t. salt
  • 2 t. moderately packed, finely ground fresh white pepper
  • 2 sticks unsalted butter, plus extra for pans
  • 1 3/4 c. sugar
  • 3 eggs
  • 1 c. buttermilk


Lemon Glaze Ingredients

  • 1/3 c. lemon juice
  • 1/2 c. sugar


  • Preheat oven to 325.
  • Butter 10-12 c. tube pan, including the center tube.  Shake out excess.
  • In a small cup, mix the rind and juice.  Grate the fresh finger and add it to the lemon juice mixture.  Sift together the flour, baking soda, baking powder, salt and pepper and set aside.
  • Using electric mixter, beat the butter until soft, add sugar and beat for a minute.  Then add the eggs one at a time.
  • On low speed add the sifted dry ingredients alternating with the buttermilk.  Remove from the mixer and stir in lemon and ginger mixture.
  • Turn into prepared pan and smooth the top.  Place in the bottom third of the oven and bake for 1 hour and 15-20 minutes at 325 until it tests done.
  • Cool the cake in the pan for 10 minutes, then invert onto a rack over a large piece of foil to catch glaze.
  • Prepare the glaze when you put the cake in the oven.  Stir juice and sugar together and let stand while the cake is baking.
  • When the cake is removed from pan, stir the glaze and brush the glaze all over the cake - including the center hole.  The cake will absorb all the glaze.  Be sure to use any glaze that collects on the foil, too.
  • Let stand until completely cool.
  • NOTE:  When the cake is cool, cover completely with plastic wrap.  Letting it age one or two days allows the flavors to mellow.

 From Susan Rabatin

Steak Salera

  • 1 1/2 # of round steak (or antelope or elk or other cut of beef)
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • fresh ground pepper to taste

Season meat and let stand a few minutes. Sear quickly on high heat (if not cooking on the grill then use 1 Tbsp each of butter/oil in a high heat pan). Cook until medium rare. Remove and put meat into shallow dish. Cool (can leave in refrigerator for a number of hours).

Slice meat along diagonal across grain into 1/8" strips. Spoon sauce over meat and chill for at least an hour. You can garnish with tomatoes, avacados, red peppers, and cilantro sprigs.


  • 1/4 c olive oil
  • 3 Tbsp fresh lime juice
  • 1 tsp dried oregano
  • 2 cloves pressed garlic
  • 3 tsp chopped cilantro

From Beth Kaeding

Gingersnaps (gluten, dairy, and egg free)

1 cup millet flour

1 cup sorghum flour

1 teaspoon xanthan gum

½ teaspoon baking powder

¾ teaspoon baking soda

¼ teaspoon salt

1Tablespoon potato starch

1 ½ -2 teaspoons ground ginger

½ teaspoon ground cinnamon

¼ cup soy milk

¼ cup molasses

1 teaspoon vinegar

6 Tablespoons dairy free margarine (Nucoa or Earth Balance)

1 cup brown sugar

Granulated white sugar in a small bowl, for rolling the cookie dough


Preheat oven to 350° F Cover cookie sheets with parchment paper

In a medium size bowl stir together the millet flour, sorghum flour, xanthan gum, baking powder, baking soda, salt, potato starch, ginger, and cinnamon. Set aside.

In a glass measuring cup measure the soy milk and molasses then add the vinegar, set aside.

In the bowl of a food processor or stand mixer, cream together the margarine and brown sugar.  Add the soy milk, molasses vinegar mixture, and mix well.

Add the flour mixture and pulse or beat until well mixed.  The dough should be soft.

Drop the dough by small spoonfuls into the granulated white sugar. Roll into 1 inch diameter balls and place on prepared cookie sheets. Press lightly with your fingers to slightly flatten the cookies.

Bake for 12 to 15 minutes, cookies will puff then deflate; when they fall they are done.  Don’t overcook, the will get too hard.

Remove to paper towels to cool.

Store airtight at room temperature or freeze the cookies.


Adapted from The Joy of Cooking, 1975 edition.


Variation-To make 6 dozen cookies double all ingredients.


Variation-with eggs for 3 dozen cookies, omit the soymilk, xanthan gum, potato starch and baking powder.  Measure the molasses and add vinegar.  In a small bowl beat the egg with a fork. After the sugar and margarine are creamed mix in the egg, molasses, and vinegar, then add the flour mixture, and continue as above. Use 2 eggs for 6 dozen cookies.

Makes about 3 dozen

From Karen Ore