4 large, firm tomatoes cut into thick slices
1 tablespoon mushroom ketchup
1/4 teaspoon dry mustard
1 tablespoon vinegar
1/2 teaspoon onion juice
1 scant tablespoon sugar
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon paprika
Mix all the above ingredients; put two tablespoons cotton cooking oil, butter, or lard into a frying pan, add mixture of seasoning, and when hot put in the tomatoes, and cook until tender; serve hot.
Archive for March, 2009
Deviled Tomatoes
Saturday, March 28th, 2009Orange Apricot Bread
Thursday, March 26th, 20091 cup fresh orange juice
1-1/2 cups dried apricots, chopped
1 cup honey
1/2 teaspoon vanilla extract
2 eggs
1/2 teaspoon baking soda
2-3/4 cups unbleached all purpose flour
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
3 teaspoons baking powder
1 cup chopped almonds or pistachios
Preheat the oven to 350 degrees. Butter and flour two 9×5-inch loaf pans.Bring the orange juice to a boil. Turn off the heat and add the apricots. Let sit 5 minutes. Pour the orange juice, apricots, honey, vanilla extract and eggs into a mixing bowl. Beat until blended. Briefly beat in the baking soda. Add the flour, cloves, cinnamon, baking powder and nuts and beat until well blended. Pour the batter into the tins and bake 45 minutes, or until a
toothpick inserted in the center comes out clean. Let the breads cool on racks before slicing.
Orange Honey Bread
Tuesday, March 24th, 2009Dry Ingredients:
1 cup white rice flour
1 cup brown rice flour
1/2 cup tapioca flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xantham gum
3/4 cup fine chopped pecans or hazelnuts or walnuts
Wet Ingredients:
2 tablespoons softened butter or margarine
3/4 cup honey
2 egg whites or 1 egg, beaten
3/4 cup orange juice
1+1/2 tablespoon grated orange rind
Mix together the dry ingredients with a wire wisk. Mix the wet ingredients separately, then combine with the dry, and mix well. Pour into a greased medium-size loaf pan. Bake at 325 degrees for about 1 hour. Let the bread cool for 10 minutes before removing it from the pan.
Sphere: Related ContentTuna Casserole
Monday, March 23rd, 2009Campbell Soup created this recipe.
1 can (103/4 ounces) cream of celery or mushroom soup
1/2 cup milk
2 cups hot cooked medium egg noodles, drained
1 cup cooked green peas, drained
2 tablespoons chopped, canned pimento, optional
2 cans (6 ounces each) tuna, drained and flaked
1/4 cup shredded cheddar cheese, optional
2 tablespoons dry bread crumbs
1 tablespoon butter or margarine, melted
Heat oven to 400. Lightly butter a 11/2-quart casserole. Mix soup and milk in casserole. Stir in noodles, peas, pimento if desired and tuna. Bake, uncovered, for 20 minutes. Stir. Mix cheese if desired, crumbs and butter in a small bowl. Scatter evenly over the tuna mixture and bake 5 minutes more or until lightly browned. Makes 4 servings.
Sphere: Related ContentMarshmallow Crescent Puffs
Sunday, March 22nd, 2009Puffs
1/4 cup sugar
2 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
1 teaspoon cinnamon
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
16 large marshmallows
1/4 cup margarine or butter, melted
Glaze
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk
1/4 cup chopped nuts, if desired
Prep Time: 20 Minutes (Ready in 35 Minutes)
Preparation Directions:
1. Heat oven to 375°F. Spray 16 muffin cups with nonstick cooking spray. In small bowl, combine sugar, flour and cinnamon; mix well.
2. Separate dough into 16 triangles. Dip 1 marshmallow in margarine; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up starting at shortest side of triangle and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining margarine; place margarine side down in sprayed muffin cup. Repeat with remaining marshmallows.
3. Bake at 375°F. for 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills). Remove from oven; cool 1 minute. Remove from muffin cups;
place on wire racks set over waxed paper.
4. In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle over warm rolls. Sprinkle with nuts.
Carrot Cake
Saturday, March 21st, 20092 cups sifted flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
2 cups granulated sugar
1 1/2 cups vegetable oil
4 eggs
2 cups finely shredded raw carrots
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped walnuts
1 can (3 1/2 ounces) flaked coconut
Cream Cheese Frosting, recipe follows
Combine and sift together flour, baking powder, soda, salt and
cinnamon.
Add sugar, oil and eggs. Using electric mixer, beat at medium speed 1
minute. Stir in carrots, pineapple, nuts and coconut.
Pour batter into 3 greased and floured 9-inch cake pans or in a
13×9-inch pan and bake in a 350 oven for 35-40 minutes or until a
toothpick comes out clean.
Let cool completely before filling and icing.
Cream Cheese Frosting
1 pkg. (8 ounces) cream cheese, softened
1 lb. confectioners’ sugar
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon vanilla
Blend together cream cheese, confectioners’ sugar, butter and vanilla. Beat with electric mixer until smooth and creamy.
Sphere: Related ContentCrab Cakes
Friday, March 20th, 20091 medium onion, diced
1 rib celery, diced
1 green pepper, diced (use 1/2 green and 1/2 red for color)
Butter or vegetable oil
1 lb. fresh crab meat or 2 cans (6 ounces each) crab meat, flaked
1 egg, beaten
2 tablespoons mayonnaise or salad dressing
Dash salt and pepper
1 teaspoon Old Bay Seasoning, see note
Cracker meal
Vegetable shortening or oil
Saute onion, celery and green pepper in butter. Place crab meat in medium mixing bowl. Add sauteedvegetables, egg, mayonnaise, salt, pepper and Old Bay Seasoning. Mix together and add enough cracker meal to make a fairly firm mixture.
Form mixture into patties and fry in vegetable shortening until brown. Turn over and brown other side. (Cooking will take about 3-4 minutes each side.)
Serve with roasted red pepper sauce or other type of sauce, if desired.
Sphere: Related ContentBleackened Redfish
Thursday, March 19th, 20093/4 lb. (3 sticks) unsalted butter, melted in a skillet
Seasoning Mix
1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
6 redfish fillets (8-10 ounces each and 1/2-inch thick)
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannotbe too hot for this dish), at least 10 minutes. Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Thoroughly combine the Seasoning Mix ingredients in a small bowl.Dip each fillet in the reserved melted butter so that both sides are well- coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting it in by hand.
Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet’s thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot.
To serve, place 1 fillet and a ramekin of butter on each serving plate. Makes 6 servings.
Sphere: Related ContentApple Frittata
Wednesday, March 18th, 20094 cups Leftover Spaghetti, Thin Spaghetti or Vermicelli (about 8 oz.)
8 oz Carton egg substitute
2 large Apples, peeled and grated
1 cup Evaporated skim milk
5 tbsp Brown sugar
1/4 cup Chopped walnuts
1 tsp Vanilla
1/2 tsp Cinnamon
Vegetable cooking spray
Apple butter or maple syrup for topping
Procedure:
1. Combine first 8 ingredients in a large bowl, reserving 3
tablespoons of brown sugar; set aside.
2. Spray a 9-inch non-stick skillet with cooking spray and heat over
medium-high heat.
3. Pour 1/3 of the pasta-egg mixture into the pan and cover.
4. Cook 4 to 5 minutes until set and lightly golden.
5. Sprinkle 1 tablespoon of brown sugar on top.
6. Slide out onto a plate, invert the skillet over the frittata on the
plate, and flip the frittata back into the skillet.
7. Cook another 3 to 4 minutes, covered.
8. Remove to a serving dish and keep warm.
9. Repeat with remaining mixture.
10. Top each frittata with apple butter or maple syrup and serve
immediately.
Fennel Green Bean And Olive Salad
Monday, March 16th, 20091 lb. tender green beans, trimmed
1 lg. fennel (AKA anise) bulb, about 1 lb.
1/4 cup olive oil
3 tbsp. fresh lemon juice
1 canned flat anchovy fillet, minced
1 garlic clove, peeled and crushed
coarse salt to taste (I used Sea Salt)
1/4 cup oil-cured black olives, pitted and quartered (I used small
Greek olives)
freshly ground pepper
If green beans are large, cut them in half lengthwise. Do not use old beans. Blanch them in an abundant amount of boiling salted water until tender yet crisp, about 10 minutes. Drain and refresh under cold running water; shake dry.
Trim stalks from the fennel bulb and cut away any bruised, discolored or tough outer leaves. Cut the bulb in half lengthwise. Trim the root end, cut out the core at the base of the bulb. Slice lengthwise into thin strips. To make the dressing, combine olive oil, lemon juice, anchovy, garlic and salt in a large salad bowl. Before serving,
removed the garlic clove, toss the fennel and green beans in the dressing. Sprinkle with olives and grind pepper over the top.