I need to re-file several RECs, but thought I would post and/or re-post here B4 putting them away.

REC: Company Baked Ziti from Gooseberry Patch HOMESTYLE FAMILY FAVORITES

Company Baked Ziti
(from Gooseberry Patch HOMESTYLE FAMILY FAVORITES Cookbok)

Layers of sour cream and two types of cheese... this pasta classic is extra rich & cheesy.

1 lb. ground beef
1 lb. sweet Ialian ground pork sausage
1 onion, chopped
2 (26-1/2 oz.) cans spaghetti sauce (I used Prego as didn't have time to make my own.)
16-oz pkg. ziti pasta, cooked (I used a mini ziti pasta by Barilla.)
6-oz. pkg. sliced provolone cheese
1 cup sour cream
1-1/2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese

Brown beef, sausage and onion together in a skillet over medium heat; drain. (I added 3 cloves of minced garlic when browning this meat & onion mixture for extra flavor.) Stir in sauce; reduce heat to low and simmer for 15 minutes.

Layer in a lightly greased 13" x 9" baking dish as follows (I used a 10" x 15" casserole dish): 1) half of pasta; 2) provolone cheese; 3) sour cream; 4) half of sauce mixture; 5) remaining pasta; 6) mozzarella cheese; and 7) remaining sauce. Top with Parmesan cheese. Cover and bake at 350 degrees F. for 30 minutes, or until hot, bubbly and cheeses are melted. Serves 6 to 8. (Those would be BIG portions, IMHO. Wigs) Recipe from Colleen Leid of Narvon, PA.

 
REC: Broccoli-Cauliflower Salad With Dried Cranberries and Pistachios

from CHRISTMAS WITH SOUTHERN LIVING 2010, p. 148.
Makes 6 to 8 servings.

Dried cranberries and pistachios replace raisins and pecans (or sunflower seeds) in this traditional salad.

6 bacon slices
1 cup mayonnaise
1/4 cup sugar
2 Tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
3 cups coarsely chopped broccoli florets
2 cups coarsely chopped cauliflower (about 1/2 head)
1 cup sweetened dried cranberries (I have successfully substituted dried cherries here.)
1/2 cup chopped pistachios (I toasted.)
3 Tbsp. chopped red onion

1) Cook bacon in a large skillet over medium-high heat 6 to 7 minutes or until crisp; remove bacon and drain on paper towels. Crumble bacon.
2) Meanwhile, combine mayonnaise and next 4 ingredients in a large bowl, stirring until blended. Add bacon bits, broccoli, and remaining ingredients. Toss until vegetables are coated.
Note: Chop the broccoli and cauliflower just enough to create uniform pieces, keeping smaller florets intact.

Caryn's notes: I used entire small head of cauliflower and entire broccoli bunch and blanched both briefly in boiling water, then plunged into ice water and drained & patted dry.
This required making and using additional dressing, but I liked the larger proportion of vegetables to fruit & nuts.

 
REC: Pork Tenderloin Marinated in Green Peppercorn Mustard

from PURE & SIMPLE by Neiman Marcus In-Circle

3-4 cloves garlic, mashed
Salt, to taste
Freshly ground pepper, to taste
1 tsp cumin
1 tsp dried oregano
1 tsp green peppercorn mustard (I use 1 Tbsp)

2 pork tenderloin pieces (about 3-1/2 lbs total, trimmed)
2 tsp olive oil
1 medium-sized onion, sliced
1/4 cup Marsala wine or red wine

Caryn's notes: For 3-1/2 lbs of pork tenderloin, I double the amounts of all marinade ingredients.

Make a paste with garlic cloves, salt, pepper, cumin, oregano, and green peppercorn mustard. Spread the paste with your hands over both pieces of trimmed meat. Marinate overnight for best results inside a large plastic Ziplock bag inside refrigerator, or at least several hours.

Heat olive oil in skillet large enough to contain both pieces of meat. Brown meat on all sides on high heat. Spread onion slices on top and add wine. Cook 45 minutes on top of stove at moderate-low heat until done. (I cook to internal temperature of 140 degrees F.)

Slice tenderloin into 1/2-inch thick pieces, and serve remaining sauce in a separate dish. Leftovers make delicious sandwiches with sliced and ham and cheese, or with just lettuce and tomatoes.

 
REC: Hash Brown Potato Casserole from Aunt Nancy J. Wiggins

2 lbs partially thawed frozen hash brown potatoes
1 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 cup diced onion
1 can cream of chicken soup
1/2 soup can of milk
1-1/2 tsp. salt
Pepper, to taste
1/2 cup melted unsalted butter, divided
3/4 cup corn flake crumbs

Combine potatoes, sour cream, cheese, onion, soup, milk and seasonings. Spready mixture in a greased (or PAM'ed) large rectangular casserole dish.

Top with 1/4 cup melted butter. Combine corn flake crumbs with remaining 1/4 cup melted butter and sprinkle over casserole. Bake in a 350-degree F preheated oven for 50 to 60 minutes.

Caryn's notes: I use 3 lbs of hash browns. If time, I will briefly saute the diced onion before mixing it in with the rest of the ingredients. This is very similar to a recipe posted at #926 on 2/24/2006 by RoseM called Potatoes Deluxe.

 
REC: Napa Cabbage Slaw

Recipe is from a class I took that was taught by Marie Huntington at Cooke & Company store.

1 large head Napa cabbage, finely shredded (or could use Chinese celery cabbage)
2 large carrots, peeled and finely shredded
4 green onions (use white part and 3" of green part), finely sliced on the bias
1 cup finely sliced snow peas (strings removed and sliced on the bias--Marie blanched B4 slicing.)
Wasabi Dressing (recipe appears below)
Salt and finely ground black pepper
1 Tbsp. white sesame seeds, toasted
1 Tbsp. black seasame seeds
Optional: julienned red bell pepper and/or toasted almond slices

Combine the shredded cabbage & carots, sliced green onions and snow peas in a large bowl. Add the dressing to coat well. Season with salt and pepper and sprinkle with sesame seeds. Makes 8 servings.

Wasabi Dressing
2 teaspoons wasabi powder
1 Tbsp. water
2 cloves garlic, finely chopped
1 Tbsp. finely grated ginger root
1 Tbsp. fresh lime juice
1/3 cup rice wine vinegar (white)
1/4 cup peanut oil
1 Tbsp. honey
Salt and freshly ground black pepper

Combine the wasabi powder and water in a small bowl. Whisk in the garlic, ginger root, lime juice, vinegar, oil, and honey. Season with salt and pepper.

Caryn's notes: This is delicious; I always add the optional ingredients and sometimes some julienned orange & yellow bell pepper strips as well.

 
REC: Hoisin-Marinated Pork Chops w/ Fresh Pineapple-Green Onion Relish

from a cooking class taught by Marie Huntington at the Cooks & Company store.

1 cup hoisin sauce
3 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
4 cloves garlic, coarsely chopped
1 tsp. sesame oil
16 pork chops cut from the loin about 3/4 inch thick and/or about 4 oz each
Salt and freshly ground black pepper

In a small bowl, combine the hoisin sauce, vinegar, soy sauce, garlic, and sesame oil. Place the chops in a shallow pan or baking dish and pour the marinade over them and refrigerate, covered, 2 to 3 hours or overnight, turning once. Preheat grill to high. Remove chops from marinade, shaking off the excess. Season with salt and pepper and grill 2 to 3 minutes on each side or until desired doneness. Arrange on large serving platter. Serve Fresh Pineapple-Green Onion Relish on the side.

Fresh Pineapple-Green Onion Relish (or salsa)

6 green onions (white bulb and 3" of green part)
2 Tbsp. olive oil, plus extra for brushing the green onions
Salt and freshly ground pepper
1 medium ripe pineapple, peeled and diced
1 jalapeno pepper, finely chopped
2 Tbsp. fresh lime juice
1 Tbsp. honey
2 Tbsp. coarsely chopped cilantro

Preheat grill to high. Remove outer layer of green onions or outer skin and then brush green onions with olive oil and season lightly with salt & pepper. Grill until almost cooked through, 4 to 5 minutes, and then finely slice. Place in a medium bowl and add the pineapple, jalapeno, lime juice, honey, cilantro, and the remaining 2 Tbsp. of olive oil and stir to combine. May be refrigerated for 1 day prior to serving; serve at room temperature. Makes about 4 cups or about 8 servings.

 
REC: Green Beans with Cranberries and Pecans

(from the Birdseye.com site)

Ingredients

2 Tbsp. butter
1 bag Birds Eye Cut Green Beans (1 lb), cooked according to package directions and drained
2 Tbsp. honey
2 Tbsp. dried cranberries
2 Tbsp. chopped pecans

Instructions
Melt butter in a large skillet over HIGH heat. Stir in cooked green beans, honey, dried cranberries and pecans. Cook until heated through, about 3 minutes. Season with salt and pepper.

 
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