Recipes
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Penny
Mitchell has begun a recipe corner in the Park Bell. Here are the
recipes that have been published so far. If you'd like to submit a
recipe, please email it to 4penny@gmail.com along with your contact
info for inclusion in the Park Bell and on this very page. THAI BUTTERNUT SQUASH SOUP Makes 9 cups 1 large butternut squash Heat oven to 400. Halve squash lengthwise and scrape out all the seeds and stringy gunk. Line a baking sheet with foil, grease it with 1 tablespoon of the oil, and roast squash, cut sides down, until it is very soft, 45 minutes to an hour. Meanwhile, heat the remaining tablespoon of oil in a soup pot over medium-low heat for 2 minutes. Add the shallot, red curry paste and 3 to 4 Kaffir lime leaves. Stir briskly until it's sizzling and fragrant, 30 seconds or so. Add salt, sugar, broth, and coconut milk, and bring to a simmer. If the squash isn't done, cover broth mixture and turn off heat; otherwise, add the squash (after scraping or scooping it out of the peel), and simmer for 15 minutes. Purée soup with a hand blender (or in batches in a blender or food processor). Add 1 cup water if soup seems too thick, then stir in lime juice and a dash or two of fish sauce. Taste. It should be lively -- a mix of sweet, tart, and salty -- so add more lime juice, salt, or sugar if needed. Garnish with cilantro, if using, and serve.
1 stick (½ cup) butter Preheat oven to 350 degrees F. Over a very low flame, stirring constantly (some folks might use a double boiler, but I don't) melt the butter and chocolate together. Beat eggs, add in the sugar and vanilla to the eggs and stir together. Add the chocolate mixture to the egg mixture and mix together. Stir in the flour, baking powder, and salt until smooth. You can add chocolate chips, peanut butter or nuts. Simply fold them into the batter. Pour into a greased (I use butter) and floured 8x8 inch pan. Bake for 23 minutes. This may sound funny, and surely ovens differ. But I have found that you don't want them to overcook or they will be too dry. So, after years of working on this, I have found that 23 minutes works well. * These brownies freeze really well and taste great right out of the freezer. SALSA CON POLPETTINE
Sauce Tiny Meatballs In a large kettle, sauté the 1/4 of chopped onion & 2 garlic gloves, parsley, & basil in the oil. When the onion & garlic turn brown, add the other ingredients, stir well, & let the sauce cook slowly while preparing the tiny meatballs. Mix together the beef & veal, the 1/2 cup of chopped onion, Romano cheese, garlic clove, parsley, basil, eggs, bread crumbs, stock, & salt/pepper to taste. Occasionally wetting the palms of your hands, roll the meat mixture into marble-sized balls. Carefully drop the meatballs into the cooking sauce & continue cooking slowly for 2 hours, stirring occasionally. Best served over freshmade pasta.
MEMPHIS CORN PUDDIN’ Combine
all ingredients in mixing bowl. Mix
until creamy. An electric mixer works
best but a thorough stir will work in a pinch. Pour mix into pan and bake for approximately 45 minutes. After about 30 minutes in the oven, periodically check the mix to make sure the top is not getting too brown. If it is, cover with foil while continuing to cook through. Check mix with a toothpick to see if it’s ready. You’ll know.. BLUE CHEESE PASTA
SALAD ¾ cup slivered almonds 1 ½ cups mayonnaise (approximately) 1 bunch scallions, sliced 5 cloves garlic, chopped 4-5 oz crumbled blue cheese 1 ½ cup golden raisins Cook pasta according to package directions. When done, immediately rinse under cold water to stop the cooking process. While pasta cooks, spread almonds on a baking sheet and place in 350-degree oven for about 7 minutes. When you can smell them, they are done. Once pasta has cooled, mix in mayonnaise to coat well. Do not oversaturate. Stir in almonds and remaining 4 ingredients. For best results, chill for several hours to allow flavors to meld. SOUR CREAM COFFEE CAKE by Heather Baria Topping
- Mix together First
Mixture - Cream/mix together Second
Mixture - Sift together 1
cup sour cream Add the Second Mixture to the First Mixture, alternating with the sour cream. Pour half of the mixture into a greased 9 x 13 pan. Sprinkle half of the topping mixture onto batter. Spoon remaining batter into pan (it will spread as it bakes). Add remaining topping. Bake at 350 degrees for 25 minutes or until golden brown. WORLD'S BEST BLUEBERRY PIE by Mia Alioto This great recipe is from our lovely Mia! If you haven’t met Mia by now, well, you probably haven’t been to a St. Mary’s Park event lately. She is always there helping out with a big smile and chasing around her rambunctious little ones. Thanks for everything you do Mia! What makes it different from other blueberry pies is: it's mostly blueberries, not crust or sugar; and the combination of spices is superb! It doesn't matter if you're not a chef or have never made a pie before. Following these directions ANYONE can cook a perfect blueberry pie! Pie filling: 3 to 4 cups of Blueberries - fresh or frozen (without syrup) 7 Tbsp corn starch 3 Tbsp water (or grape juice) 2 Tbsp lemon juice One 9 inch pie crust OR One Graham Cracker pie crust # 1/2 tsp Cinnamon 1/4 tsp allspice 2/3 cup granulated (ordinary table) Sugar OR 1/3 cup sugar and 1/3 cup Splenda (Splenda works in pie recipes, but not by itself. The pie turns out heavy and with much less flavor). One 9 inch deep-dish Pie Plate Topping: Crumb topping: 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Splenda) 1/2 cup flour 1/4 cup butter or margarine OR Dough topping: One 9 inch pie crust Preheat the oven to 375 degrees F. Rinse the blueberries in a colander or sieve in cold water. Pick out and remove any bits of stems, leaves and soft or mushy berries. (It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.) In a large bowl, combine the sugar (or sugar/Splenda blend), the corn starch and mix well! Some people like 1/2 teaspoon of cinnamon and/or 1/4 teaspoon of allspice also. That's optional, but it is nice! In a separate bowl, combine the liquid ingredients. Add the lemon juice, and 3 Tablespoons of water (or grape juice) and stir it up. Add to the sugar mix. (If you use Splenda, it will be pretty gloppy, rather than drier crumbs, but it still works the same!) Add the blueberries to the pie crust. Just pour them in! There's lots of air space and it will cook down, so don't worry if they mound up about an inch (2.5 cm) above the edge of the plate. Pour the liquid mix into the pie. If it is a gloppy liquid, don’t worry, just pour it somewhat evenly over the top. it will smooth itself out in the oven. Make and add your topping If you want the crumb topping, just mix the ingredients above with a fork or pastry cutter until they form small crumbs and sprinkle over the pie. If you want to use the dough topping instead, roll out a circular section of dough that you made in step 1, to 1/8 inch thick, then place it over the pie. Seal it against the edges with the pie crust, and make decorative slits with a knife. Put the pie in the oven! Cook the pie at 375 F for 1 hour. Remove when the pie is golden and pie filling is bubbling. Enjoy! |