November 9, 2010

Rosy Rocks

1 1/2 C. all purpose flour
1 1/3 C. sugar
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. allspice
1 C. shortening
1 egg
1 can (10 3/4 oz) campbells tomato soup
2 C. uncooked rolled oats
1 C. seedless raisins
1 C. chopped walnuts

Preheat oven to 350F. Sift dry ingredients except oats together into large bowl. Add shortening, egg, and soup. Beat at medium speed for 2 minutes (300 strokes with a spoon). scraping sides and bottom of bowl constantly. Stir in oats, raisins, and nuts. Drop rounded teaspoonfuls on ungreased cookie sheet. Bake about 15 minutes or until lightly browned. Makes about 7 dozen cookies.

MEXICAN BEANS AND PASTA BAKE


1 tbsp. oil
1 med. onion, chopped
1 clove garlic, chopped
2" segment hot chili pepper, minced or 1/4 tsp. cayenne
1 tbsp. chili powder
1 qt. undrained canned tomatoes
1 tsp. oregano
1/2 tsp. cumin
1 c. uncooked whole wheat elbow macaroni or other pasta broken into pieces
1 1/2 c. corn kernels
3 c. cooked pink or black beans
1/2 c. sliced olives
1 c. broken corn tacos
1 c. shredded Jack cheese


Heat oil in a 2 quart pot and saute onion, garlic and hot pepper for 3 minutes to soften. Add chili powder and cook briefly. Add tomatoes, oregano and cumin and bring to a boil. Add pasta and corn and simmer 15 minutes until pasta is just tender. Stir in beans and olives. Preheat oven to 325 degrees. Transfer bean mixture to a shallow 2 quart casserole. Top with tacos and cheese. Bake for 10 minutes to melt cheese. If casserole is assembled in advance and chilled, increase baking time to 20 minutes or until heated through. Top with sour cream at the table.

Cannelloni

Meat Filling:


4 cloves garlic
1 med. onion
2 Tbsp. butter
2 Tbsp. olive oil
   not Pompeian
1 lb. ground chuck beef
1 pkg. chopped spinach, thawed in boiling water and very drained well
2 chicken livers, chopped
1/2 tsp. oregano
Salt and Pepper
2 Tbsp. cream
2 eggs, beaten
1pkg. macaroni for stuffing or homemade pasta cut into 4 inch squares, cooked and drained.

Cream Sauce:


4 Tbsp. butter
4 Tbsp. flour
1 C. milk
1 C. heavy cream
1 tsp. salt
white pepper to taste

Tomato Sauce


2 Tbsp. olive oil
1 sm. onion
2 16-oz. cans Italian plum tomatoes
3 Tbsp. tomato paste
1 tsp. basil
1 tsp. sugar
1/2 tsp. salt
Black pepper to taste
3 Tbsp. Parmesan cheese, grated
Butter

     Chop onion and garlic finely. Add to heated butter and oil and cook for about 5 minutes. Add meat and brown well. Add well-drained spinach and cook until most of the moisture is out of mixture. Add chopped livers and seasonings. Cool and add eggs which have been beaten with cream. Stuff macaroni tubes or pasta squares with mixture.
     For cream sauce, melt butter and stir in flour. Cook for 2  minutes. Add milk and cream, stirring constantly until thick. Add seasonings.
     For tomato sauce, chop onion and tomatoes very fine. Add to heated olive oil. Add tomato paste and seasonings and simmer partially covered for 30 minutes.
     Glaze bottom of casserole dish with tomato sauce. Then put all the stuff pasta in one layer. Cover that with cream sauce and top that with the tomato sauce.  Sprinkle Parmesan cheese over all and dot with butter.
    Cook in 350F. Oven until bubbly. Brown top under broiler. Serves 6 to 8.

Anne Pollard
Huntsville, AL.
Feb.4, 1981

Spicy Island Pork And Fruit Salad

Ingredients -
1 pound Pork Tenderloin
1 tablespoon Caribbean Jerk Seasoning
8 ounces can Pineapple Chunks in Juice, drained, reserve 1/2 cup juice for DressingDressing:
1 teaspoon Lime Zest
1/4 cup Lime Juice
1 tablespoon Honey
1 teaspoon Caribbean Jerk Seasoning
8 cups Mixed Salad Greens
1/2 Cantaloupe, cut thinly in pieces
Preparation:
1. Heat oven to 425 F.2. Rub tenderloin with Caribbean jerk seasoning.
3. Place tenderloin in roasting pan. Roast 30 minutes.
4. Remove to cutting board. Cover tenderloin with foil. Allow to rest 10 minutes.
5. Cut in ½-inch pieces.
Dressing:
6. In a large bowl, whisk lime zest, lime juice, honey, Caribbean jerk seasoning and reserved pineapple juice.
7. Add pork, mixed salad greens, cantaloupe and pineapple to dressing. Toss to mix.
8. Plate on serving platter or individual salad plates.

Tilapia with Almond Crust

The almond tree is native to a part of the Middle East region that includes parts of Iran, Saudi Arabia, Jordan, Israel, Lebanon, Syria and Turkey. Wild almond fruits are toxic to humans and needs to be processed before ingestion. Domesticated almonds are not toxic, probably because of a genetic mutation that prevents them from producing toxin. Domesticated almonds appear as early as the Bronze Age (3000-2000 BC) when farmers realised that some almond trees produced non-toxic fruit and began to actively cultivate them in their gardens.
  • 2 eggs
  • 1 teaspoon of lemon pepper
  • 1 teaspoon of garlic pepper
  • 1 cup of ground almonds
  • Parmesan cheese (roughly 2 cups when grated)
  • 8 (6 ounce) tilapia fillets
  • 1/4 cup of all-purpose flour
  • 6 tablespoons butter
  • Salt to taste
  • 2 lemons
  1. Mix eggs with lemon pepper and garlic pepper in a bowl and set aside.
  2. Grate the parmesan cheese.
  3. Combine 1 cup of the grated parmesan cheese with almonds in a shallow dish and set aside.
  4. Rinse the tilapia fillets well, tap them dry and coat them with all purpose flour. Shake off any excess flour.
  5. Dip the flour coated fillets in the seasoned egg mixture, before coating them in the almond and parmesan blend.
  6. Melt the butter in a skillet over medium-high heat.
  7. Place the tilapia fillets in the skillet and cook until they are golden brown on both sides. This will normally take 2-3 minutes per side.
  8. Decrease the heat down to medium and season the fish with salt.
  9. Sprinkle the remaining 1 cup of parmesan cheese over the tilapia.
  10. Cover the skillet and cook until the cheese has melted. This will normally take around 5 minutes.
  11. Cut the lemon into wedges.
  12. Place the tilapia fillets on serving plates and garnish each fillet with lemon wedges.

BAKED CHICKEN WITH 40 CLOVES OF GARLIC


1 tbsp. olive oil
4 lbs. bone in chicken pieces, skinned
Salt and freshly ground black pepper
40 lg. cloves garlic, unpeeled (about 4 heads)
1 3/4 c. dry white wine
4 sprigs thyme or 1/4 tsp. dried
1 sprig rosemary or 1/4 tsp. dried
2 tbsp. cognac
Chopped fresh parsley
12 (1/2" thick) slices coarse bread

Preheat oven to 350 degrees. Heat oil over medium heat in a heavy bottomed, flame proof casserole wide enough to accommodate the chicken in a single layer. Add chicken and season with salt and pepper. Saute for 5 minutes, then turn over and saute another 5 minutes. If the bottom of the pan scorches a little, don't worry, it won't affect the flavor of the dish. Remove chicken pieces from the pot. Add garlic, reserving 1 clove and saute, stirring, for 3 to 5 minutes, until beginning to brown.

Again, don't worry about scorching.Spread cloves in a single layer and return the chicken pieces to the pot. Add wine, thyme and rosemary and cover tightly. Place casserole in the oven and bake 45 minutes. After 45 minutes, check the chicken. It should be tender and fragrant. If it isn't quite cooked through or very tender, bake another 15 minutes. Remove casserole from oven. Heat cognac in a small saucepan and light with a match. Pour over the chicken and shake the casserole until the flames die down. Taste the sauce in the pot, adjust seasonings and sprinkle with parsley.

Toast the bread slices in an oven preheated to 350 degrees until they begin to color, about 10 minutes, then rub both sides with the cut side of the reserved garlic clove.
To serve, place a couple of garlic slices of toast on each plate and top them with a piece of chicken or two, some of the sauce in the pan and several garlic cloves which should be squeezed onto the toast.

BACON AND EGG CASSEROLE


8 eggs, beaten
12 slices bread, buttered & cubed
1 tsp. salt
1 qt. milk
1/2 lb. Velveeta cheese
8 slices bacon, crisp & broken

Layer bread and cheese. Mix eggs, milk and salt. Pour over bread and cheese. Let set overnight. Bake one hour at 350 degrees. Put bacon on top just before serving.

BARBECUE SAUCE

1 green bell pepper, seeded and chopped
1 1/2 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon dry mustard powder
3 tablespoons brown sugar
3 cups catsup
1/2 teaspoon red pepper flakes
1/2 teaspoon whole cloves
1/4 cup Worcestershire sauce
1/2 cup cider, wine or malt vinegar
4 tablespoon molasses (or honey)
2 chipotle peppers, chopped


Saute pepper, onion and garlic on medium heat until onions are translucent, adding garlic and red pepper flakes after onions start to cook. Do not allow garlic to brown.Place the whole cloves in the center of a (new prewashed) square of cheesecloth, wrap up and tie tightly with a cotton string. Alternately, put cloves inside a tea ball if you have one.

Add this to saucepan when adding the catsup. This will make it easier to remove the cloves when done.
Stir in remaining ingredients; bring to a boil, then immediately reduce heat to a low simmer. Simmer 15-20 minutes. Remove the packet of cloves. Adjust seasonings to taste when cool.
Ladle cooled sauce into a clean jar.

Store in refrigerator for up to 2-3 weeks, or process in a pressure canner 15 minutes for longer storage.
Makes about 1 quart, but recipe may be doubled.
You can add a few drops of liquid hickory smoke if a smoky barbecue flavor is desired.

TURKEY STUFFED BAKED POTATOES


2 lg. baking potatoes (9 to 10 oz. each) baked and cooled
2/3 c. sour cream
2/3 c. mayonnaise
1/2 c. Parmesan cheese
1 sm. onion, minced
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. ground black pepper
2 c. cubed cooked turkey
2 tbsp. seasoned bread crumbs

Halve each potato lengthwise; scoop out some potato, leaving a 1/2 inch thick layer in potato shell; set aside.Mash potatoes in a 1 1/2 quart casserole; set aside.
In a medium bowl, mix together sour cream or yogurt, mayonnaise, cheese, onion, oregano, salt and pepper. Remove 1/2 cup mixture; set aside.
Stir turkey into sour cream mixture. Place potato shells in a shallow casserole or baking dish; fill with turkey mixture. Sprinkle evenly with bread crumbs and paprika.
Heat oven to 350 degrees.
Beat reserved sour cream mixture with mashed potatoes until well mixed. Cover, refrigerate and save for another meal; or bake with stuffed potato shells.
Bake potatoes at 350 degrees 30 minutes or until hot. Makes 4 servings.