Penne with escarole & bacon

Ingredients

1 thick slice bacon, diced
1 tbsp olive oil
2 large cloves garlic, minced
1 large red onion, diced
4 cups torn escarole
1/2 lb penne, cooked
3/4 cup low-salt chicken broth
1/4 cup freshly grated parmesan cheese
1/8 tsp red pepper flakes
1/4 tsp salt
parmesan cheese

How to prepare

Cook bacon in 12″ non-stick skillet over medium-high heat until well browned. Use slotted spoon to transfer bacon to paper towels. Set aside. Pour off fat and add oil to pan. When hot, add garlic and red onion, cook until just heated through and fragrant, about 2 minutes, stirring often. Stir in escarole and cook until just tender, about 1 minute. Stir in penne and broth. Bring to boil. Add bacon, cheese, red pepper flakes and salt. Toss well. Remove from heat. Adjust seasonings to taste, top with parmesan cheese. Serve hot. Makes 2 to 3 servings.

Share

Spiced black beans

Ingredients

2 lb onions, chopped
2 tbsp oil
1 1/2 qt. Broth from carnitas (or chicken stock)
1 quart chicken stock
3/4 lb dry black beans, rinsed
1 can (6 oz) tomato paste
6 cardamom pods (use seeds removed from pods)
2 tbsp mustard seed
1 tsp oregano
1 tsp cumin seed
1 cinnamon stick

How to prepare

In a 4 to 5 qt. Pan over med heat, cook onions in fat until they are limp and lightly browned (about 20 minutes), stirring frequently. Add remaining ingredients. Cover and simmer until beans mash easily (about 3 hours). Uncover and boil on high heat until reduced (about 30 minutes), stirring frequently, as beans will tend to stick.

Share

Turkey and eggplant meatloaf

Ingredients

2 lb turkey; ground
1/2 cup eggbeaters or
2 eggs or 4 egg whites
8 oz tomatoes ;canned undrained
1 lb eggplant :pared and shredded
1/2 cup onion ; chopped
2 garlic cloves ;minced

1/8 tbsp nutmeg
lemon ; juiced
1/4 tbsp cinnamon
salt and pepper to taste

How to prepare

Combine ingredients in a large bowl and mix well .Shape into a loaf on a shallow baking pan. Bake 350 degrees for one hour . Makes eight servings

Share

Toasted pecan stuffing

Ingredients

5 cup fresh bread cubes crusts removed
5 cup corn bread, crumbled
1/2 cup butter
1 cup onion, chopped
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
3/4 tsp poultry seasoning

Salt to taste
1/4 tsp nutmeg, ground
1/8 tsp black pepper, ground
1/2 cup pecans, chopped, toasted
3/4 cup giblet or chicken stock
1 egg

How to prepare

Combine bread cubes and cornbread in large bowl. Melt butter in medium skillet. Saut onion, green pepper and red pepper until tender. Stir in poultry seasoning, salt, nutmeg and black pepper. Add vegetable mixture, pecans, stock and egg to bread mixture. Toss. Stuff turkey . Makes enough stuffing for 12-14 lb turkey.

Share

Tiny diced potatoes

Ingredients

4 or more russet or yellow gold potatoes,
1/3 cup vegetable or corn oil
2 tbsp butter
salt to taste

How to prepare

Peel the potatoes and cut each into 1/4″ cubes. Drop them into cold water to prevent discoloring. When ready to cook, drain the cubes in a colander and run very hot water over them for 10 seconds. Drain well and dry on a paper towel or dishcloth. Heat the oil in a large non-stick skillet over high heat. Add the potatoes and cook, shaking the skillet and stirring the potatoes for about 6 to 8 minutes until they are lightly browned and almost cooked. Drain well in a colander and wipe the skillet. Heat the butter in the skillet and add the potatoes. Salt to taste: cook, shaking and stirring, over medium-high heat for 5 more minutes or until the cubes are nicely browned and crisp. Drain and serve hot. Yield: makes 4 servings.

Share

Armenian stuffed fried potatoes

Ingredients

6 medium potatoes
1/2 lb cheese, grated
1 egg
1 or 2 tbsp minced parsley
1 egg yolk
cracker crumbs
1 tsp salt

How to prepare

Boil potatoes and drain well. Mash them with 1 whole egg and salt. Mix cheese, yolk, and parsley as a filling. Take one handful of potato, form a ball the size of a large plum. Make a hole or cavity in the center with your finger and stuff with cheese mixture. Close the hole, and flatten to make a patty. Roll or dredge in cracker crumbs, and fry in deep fat.

Share

Overnight eggnog french toast

Ingredients

8 slices egg or raisin bread
6 eggs
1/3 cup sugar
2 cups eggnog or buttermilk
1 tsp grated nutmeg
1/2 tsp cinnamon
2 tbsp unsalted butter, melted and cooled
Maple syrup, as accompaniment

How to prepare

1 arrange bread in a single layer in a 13 x 9 x 2 -” baking pan
2 in a med bowl, whisk eggs until blended whisk in sugar, eggnog, nutmeg, cinnamon, and butter pour mixture over bread turn slices to coat cover with plastic Wrap and refrigerate overnight
3 preheat oven to 400f bake 10 mins turn bread over and bake until golden color, 5 Mins serve with maple syrup serves: 6.

Share

Savory marinade for pork

Ingredients

1 cup dry white wine
3 lg cloves garlic, minced
2 tsp cumin
1/4 tsp ground black pepper
1/4 tsp salt

How to prepare

Combine all ingredients. Pour over 6 lean boneless pork chops, at least 3/4″ thick (stab pork chops with a sharp knife several times). Marinate at least 2 hours. Grill or broil (or bake) pork chops, brushing with marinade during cooking. Serves 6.

Share

Onion tart – bollefladde

Ingredients

Pastry
2 1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup crisco or other vegetable shortening
1 1/2 cup milk

Filling
3 lb onions thinly sliced
1 stick unsalted butter plus more
9 eggs
2 cup milk
2 tsp salt
Freshly grated nutmeg

How to prepare

Make the pastry, combine dry ingredients in a med bowl. Cut in crisco until mixture resembles a coarse meal. Stir in milk with a fork until dough forms. Knead 3 times. Gather into a ball, wrap in plastic, and chill at least 1 hour. Preheat oven to 375 degrees. On a floured surface, roll out dough into a lg rectangle. Press into a 9″x13″ baking pan and prick with a fork. Bake 10 minutes.
In a lg skillet, melt 1 stick butter over medium-low heat. Add onions, cook, covered, until tender but not brown, about 25 minutes. Remove from heat, cool slightly, and place in crust. Preheat oven to 450 degrees. In a med bowl, beat eggs with milk and salt. Pour slowly over onions. Sprinkle with nutmeg and dot with butter. Brown 10 minutes. Reduce heat to 350 degrees and bake until custard is set, about 30 minutes.

Share