Sometimes near the end of the month, we begin to wonder... "How can I make a meal out of what we have here?" Here is what I came up with today, it's good enough to eat. Use a BIG spoon.
Gene gave me a number of random pages of notes written by Grandma, thinking they might relate to a book she was writing, but he was mistaken. Most of them are menus, lists of things to do, gardening notes etc. These 2 recipes were in that bundle, "Cream Salad Dressing" & "Lemon Pie", marked "Mon. 5/20/85 these recipes to Dave & Jean, also; photostat of genealogy chart."
2 pounds pork loin, cut into cubes
cornstarch
1 green bell pepper, cut into bite sized pieces
2 carrots, peeled and cut on the diagonal in bite sized slices
1 can pineapple chunks in juice, drain but reserve juice
1 cup dark brown sugar
1/2 cup vinegar
1/2 cup catsup
2 Tablespoons oil
You can us a Wok or a large skillet for this.
coat all pork cubes with cornstarch. Brown in lightly oiled hot pan.
When browned on all sides, remove to paper towels.
place peppers and carrots in pan and stir fry 4 minutes. Return pork to pan.
Add vinegar, catsup, brown sugar and the juice from the can of pineapple.
mix together well, cover and lower heat. Simmer about 20 minutes, stirring occasionally.
Add pineapple chunks and mix well. The sauce will still be a bit thin, so take a large Tablespoon of cornstarch and mix in a cup with about 4 ounces of cold water.
When there are no lumps, add slowly to the pan while stirring constantly.
As soon as it is thick, Remove from heat. Serve over steamed rice.
2 cups Bisquick
1 cup corn meal
1/2 cup potato flakes
3 eggs
1/2 cup milk [or buttermilk]
your favorite frying pieces [I like boneless chicken breasts]
wesson oil for frying
pre-heat large skillet and add wesson oil [it does not produce as much smoke while frying as some do].
mix first 3 ingredients on a plate.
mix eggs and milk in a bowl and beat well.
rinse chicken pieces in cold water. Dip into milk/egg mixture to coat.
dredge through dry mixture, turning and coating well on all sides.
place chicken into hot pan. brown well on all sides. Test for doneness with a fork.
[only clear liquids run from well done chicken].
serve with mashed potatoes and corn on the cob!
Ginny's favorite Martini
1 shot of vodka
1 shot of vermouth
3 ice cubes
5 olives
a generous splash of the olive brine
mix all in a rocks glass.
Cheers.
for family of 8
6 pounds chuck roast
8 peeled potatoes
8 peeled onions
16 peeled carrots
2 large cans V-8 juice
1 teaspoon salt
1/4 teaspoon pepper
place all ingredients in a large roasting pot with tight fitting lid.
put in 350 degree F oven for about 3 - 4 hours. Check now and then to make sure there is enough liquid covering everything. Add water if needed.
it is done when meat falls apart with fork, and onion centers pop out.
Passover Easy cooking Page
PASSOVER RECIPES
Charoset
Charoset is a simple fruit-and-nut mixture that
represents the mortar and bricks that the captive
Israelites used to build the cities of Egypt. This
version has less fat and sugar than traditional
recipes and still tastes delicious.
Makes: About 2 cups
1 Red Delicious apple, finely chopped and sprinkled with lemon juice to prevent browning
1/4 cup finely chopped toasted walnuts (see note)
1/4 cup chopped dates
1/4 cup dark raisins
1 tbsp sugar
2 tbsp sweet red wine or grape juice
1/4 tsp ground cinnamon
In a medium bowl, stir together the apples, walnuts,
dates, raisins, sugar, wine or grape juice and
cinnamon. Refrigerate for 10 minutes before serving.
Note: To toast the walnuts, place them in a dry
no-stick skillet over medium heat. Toast the nuts,
shaking the skillet often, for 3 to 5 minutes, or
until fragrant.
*********
Apricot Chicken
2 roasting chickens
1 box matzohs
1 large onion chopped
3 ribs celery, chopped
1 small can apricots [sliced] with syrup
1 or 2 cloves garlic, crushed
1 Tablespoon diced fresh ginger, or ground ginger
1 egg
water as required
salt and pepper to taste [kosher salt]
place both chickens in a roaster pan after rinsing, make sure gibblets etc. are removed.
in a large bowl, crush matzohs by hand and mix in remaining ingredients.
stuff all of the mixture into both birds.
Place in hot oven, 375 degrees F. Roast according to weight of chickens, and about 10 to 15 minutes before they are done;
take one jar of apricot preserves and heat in a small sauce pan until syrupy, brush generously on the outside of both chickens. return them to the oven to finish cooking.
serve glazed chickens and stuffing with dill carrots and pearl onions.
[no dairy butter allowed]
if you are not using chickens with pop up timers, test doneness by piercing skin just above the
leg connection. if juices run clear, it is done.
************
Passover Sponge Cake with Strawberries (pareve)
This tender sponge cake makes a wonderful finale for a
spring Passover meal. The crowning touch is a
delicious strawberry topping. You'd never guess the
whole cake has less than 3 grams of fat per serving.
Makes: 8
1 quart strawberries, hulled and sliced
1 cup sugar
1/3 cup matzo cake meal
2 tbsp potato starch
4 eggs, separated
2 tbsp lemon juice
1 tsp grated lemon rind
Preheat the oven to 325 degrees F. Coat a 9" no-stick
pie pan with no-stick spray and set aside.
In a medium bowl, toss the strawberries with 1/4 cup
of the sugar. Set aside for about 1 hour, stirring
occasionally.
Meanwhile, in a cup or small bowl, whisk together the
cake meal and potato starch; set aside.
In a large clean bowl, using an electric mixer, beat
the egg whites until soft peaks form. Set aside.
In another large bowl, beat the egg yolks until light
and lemon colored. Add the remaining 3/4 cup sugar and
beat well. At low speed, blend in the cake-meal
mixture, lemon juice and lemon rind. Fold in the egg
whites. Pour the batter into the prepared pan. Bake
until the top is golden brown and springs back when
lightly touched. Remove from the pan and cool
completely on a wire rack.
When completely cool, cut the cake into 8 wedges.
Serve with the strawberries.
alternately, sorbet or sherbet without any dairy may be served.
1 pound ground beef, browned and drained
1 pound ground sausage, browned and drained
1 large onion, chopped
1 bag of wide egg noodles, cooked and drained
1 can Luck's giant butter beans [or any tan limba beans]
1 can Campbell's cream of chicken soup [condensed]
3 ribs celery, chopped
4 or more slices American cheese [or velveeta if you prefer]
about 1/4 cup Progresso Italian Style seasoned bread crumbs
combine first 7 ingredients in a large casserole dish.
sprinkle generously with bread crumbs, top with slices of cheese to cover.
Bake at 350 degrees F about 25 - 30 minutes, or until casserole is bubbly and cheese slightly browned.
this is a very heavy and filling dish, serve with a side salad.
