August 13th, 2007 by alice
Tags: Cauliflower, Fried
INGREDIENTS
- 1headcauliflower
- 2cupsoil, to deep fry
- 1 1/2cupscornmeal
- 1/2teaspoonsalt
- 1-2egg
- splashwater
DIRECTIONS
- Cut up head of cauliflower into bite size chunks.
- Break eggs into small bowl and mix with small amount of water.
- In another bowl mix cornmeal and salt.
- Heat oil to medium heat.
- Place a few pieces of cauliflower in egg mix and drip off excess.
- Place egg dipped cauliflower into cornmeal.
- Shake off excess cornmeal.
- Place breaded cauliflower into hot oil.
- Fry until light golden brown.
- Enjoy.
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August 13th, 2007 by alice
Tags: Butter, Cookies, Irresistible, Peanut
INGREDIENTS
- 3/4cupcreamy peanut butter
- 1/2cupCrisco shortening
- 1 1/4cups firmly packedlight brown sugar
- 3tablespoonsmilk
- 1tablespoonvanilla
- 1egg
- 1 3/4cupsflour
- 3/4teaspoonsalt
- 3/4teaspoonbaking soda
DIRECTIONS
- Combine peanut butter, Crisco, brown sugar, milk, and vanilla in a large bowl.
- Beat at medium speed until well blended.
- Add egg and beat just until blended.
- Mix in the flour, salt, and baking soda at low speed and mix just till blended.
- Drop by heaping teaspoonfuls about 2″ apart onto an ungreased sheet.
- Flatten slightly in crisscross pattern with tines of a floured fork.
- Bake at 375 degrees for 7-8 minutes or until set and just beginning to brown.
- Cool for 2 minutes on the sheet before removing.
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August 13th, 2007 by alice
Tags: Rustica, Torta
INGREDIENTS
- 1 (14 ounce)packagehot roll mix
- 2eggs
- 1 (1/2 ounce)packageyeast
- 1cupwater
- 1smallonion, sliced
- 1tablespoonolive oil
- 1/4cupbell peppers, diced
- 1 (7 ounce)cantuna
- 1/2teaspoonsalt
- 1/4teaspoonoregano
- 1cupmonterey jack cheese
DIRECTIONS
- Prepare hot roll mix according to package directions.
- Roll out dough into two rounds.
- Separate onion into rings and saute in olive oil.Add bell pepper and cook until onion is lightly brown.
- Remove from heat and add tuna and oregano.
- Stir to break up tuna.
- Place one dough round in bottom of spring-side pan.
- Distribute tuna mixture over dough.
- Cut remaining dough into strips and interleave in a lattice pattern.
- Beat egg and brush top of dough.
- Cook at 350 degrees for 35 minutes.
- Cool for 5 minutes and serve. Good cold also.
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August 13th, 2007 by alice
Tags: Pomans, Tomatoes
INGREDIENTS
- 4largetomatoes
- 2tablespoonsfresh basil, chopped
- 4teaspoonsolive oil
- 10ounceswhite mushrooms, chopped very finely
- 1smallonion, chopped very finely
- 2garlic cloves, finely chopped
- 1tablespoonfresh parsley, chopped
- salt
- pepper
- 1cupvegetable stockor broth
- 1tablespoonparmesan cheese, freshly grated
DIRECTIONS
- Preheat oven to 350 degrees.
- Slice a “lid” from the top of each tomato and set aside.
- Using a teaspoon, carefully scoop out the flesh from the tomato shells and chop the flesh.
- Place tomato flesh in a small bowl and add 1 tsp of the chopped fresh basil.
- Invert tomato shells on paper towels and drain.
- Heat 3 tsp of the olive oil in a skillet.
- Add the mushrooms, onion, garlic, parlsey and remaining basil, then season to taste with pepper.
- cover and cook over low heat for 2 minutes, then remove the lid and cook, stirring occasionally, for an additional 8-10 minutes.
- Meanwhile, bring the stock to a boil and cook until reduced by three-quarters. Stir in the tomato mixture and cook for an additional 3-4 minutes, or until thickened.
- Press the mixture through a strainer with a wooden spoon and stir it into the mushroom mixture.
- Stir in the parmesan cheese.
- Stand the tomatoes, right way up, in an ovenproof dish and season the insides with salt.
- Divide the filling mixture and fill each tomato with filling, replacing the “lids” when full.
- Brush with remaining olive oil and bake in the preheated oven for 15 minutes or until tender and cooked through.
- Serve warm.
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August 13th, 2007 by alice
Tags: Bacon, Ryes
INGREDIENTS
- 1lbbacon, cooked and crumbled
- 1cupmayonnaise
- 2cupsswiss cheese, shredded
- 48slicesrye cocktail bread
DIRECTIONS
- Preheat oven to 350°.
- Combine the bacon, mayonnaise and cheese thoroughly.
- Spread filling onto each slice of rye bread.
- Bake for 10 minutes, or until cheese is melted.
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