Featured Recipes - Fresh picks for you
joe mazzotti
1/4 cup butter or other cooking fat1 1/2 pounds lean pork, ground8 large onions, sliced3 cans concentrated tomato soup or 1 can tomato paste and 2 cups water1 pound mushrooms, sliced1 bunch celery, diced2 green bell peppers, cut fineJuice of 1/2 lemonSalt and pepper1 pound sharp cheese, cut small1 large package broad noodlesExcellent for a buffet supper. Even better if you make the sauce the day before and let it season. Use other meats in place of pork if more convenient - ground beef or pork sausage. If you use sausage, you will not need extra fat.Cook butter, pork and onions together until well browned. Add tomato paste, mushrooms, celery, peppers, lemon juice, salt, pepper and cheese. Simmer 15 minutes to make a rich sauce.Meanwhile, in a deep kettle of boiling, salted water (1 teaspoon to each quart), cook noodles until just tender. Drain and mix with the sauce. Cover closely and cook slowly 1 hour on top of stove or in a 350 degree F oven.Serves 12 to 16.
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aztec pudding
1 small onion, chopped1 clove garlic, chopped2 cans tomato sauce1 can water1 beef bouillon cube1 pinch salt1 pinch marjoram1 pinch cumin1 pinch oregano2 bay leaves24 tortillas3 cups grated Cheddar cheese1 quart sour creamSalsaFry onion and garlic in oil. Add tomato sauce, water, and bouillon cube. Simmer. Fry tortillas, dip in sauce, put in layers in casserole: tortillas, salsa, cheese and sour cream. Repeat layers. Bake 30 minutes at 350 degrees F.
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chocolate turtle cheesecake
1 (14 ounce) bag caramels1 (5 ounce) can evaporated milk1 1/4 cup chopped pecans, divided1 (9-inch) chocolate crumb piecrust3 ounces cream cheese, softened1/2 cup sour cream1/4 cup milk1 (3.9 ounce) box instant chocolate pudding mix1/2 cup fudge toppingPlace caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1 cup chopped pecans. Pour into piecrust.Combine cream cheese, sour cream, and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds longer.Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes.Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.
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apple pecan dumplings
Pastry for 3 pie shells2 oranges1/2 cup light brown sugar, packed3/4 cup granulated sugar, divided1 tablespoon all-purpose flour4 medium cooking apples1/2 teaspoon cinnamon2 to 3 tablespoons cold butter or margarine2 tablespoons broken pecansGrate 2 tablespoons orange peel; squeeze orange juice. Measure and add water to make 1 cup.In a saucepan, mix 1/2 cup of each sugar with flour; add grated orange peel and juice. Cook and stir until mixture thickens and clears, about 3 minutes.Pare, core and cut apples into 3 horizontal slices. Mix 1/4 cup sugar and cinnamon. Cut cold butter into 6 pieces.Roll pastry 1/8-inch thick; cut into six 7-inch squares. Place 1 apple slice on each; sprinkle 1 teaspoon cinnamon sugar. Top with second apple slice; press 1 piece butter into center of apples; sprinkle with cinnamon sugar. Brush pastry edges with water. Wrap around apples. Pinch to seal. Place dumplings in 13 x 9-inch baking dish. Bake at 400 degrees F for 10 minutes.Reduce oven temperature to 325 degrees F.Spoon some orange sauce over dumplings; bake 10 minutes. Spoon over more sauce. Bake 10 minutes. Repeat, sprinkling with pecans. Bake 15 minutes.Makes 6 servings.Pastry1 pie shell1 cup all-purpose flour1/2 teaspoon salt1/3 cup cold lard or shortening2 or 3 tablespoons chilled club soda, lemon-lime or other flavored soda or ice waterCombine flour and salt. Cut in lard to make a crumbly mixture. Sprinkle with 1 tablespoon of cold soda, tossing with a fork to mix. Repeat until flour is moistened and can be pressed into a ball. Shape into 1 flat rounded ball if making 1 pie shell; 2 balls for 2 pie shells or 1 double crust pie. Wrap ball in plastic wrap or wax paper and let rest for 5 minutes.On a lightly floured surface, roll 1 ball into an 11- to 13-inch circle to fit an 8-, 9- or 10-inch pie plate. Fold into quarters or roll around rolling pin and transfer to pie plate. Follow directions for pastry on apple pecan dumplings.
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pork burger sandwich
1 pound ground pork1 teaspoon ground black pepper1 clove garlic, minced1/4 teaspoon saltMix together ground pork and seasonings; shape into 4 burgers about 3/4-inch thick. Heat nonstick skillet over medium heat. Place pork patties in skillet and cook for 5 minutes. Turn and cook for 5 more minutes. Serve on sandwich buns and add one of the following toppings, if desired.BLT BurgersTop pork burgers with Canadian-style bacon, lettuce leaves and tomato slices. Place on toasted sandwich buns.Pizza BurgersTop pork burgers with pizza sauce, sliced pepperoni, mushrooms and a slice of mozzarella cheese.Taco BurgersTop pork burgers with taco sauce, chopped tomato, shredded lettuce and Cheddar cheese.
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strawberry cake
1 (18.25 ounce) box white cake mix4 eggs, unbeaten2/3 cup vegetable oil1/2 cup water1 small box strawberry gelatin1/2 small box frozen strawberries, thawedMix all and pour into a 13 x 9-inch baking pan. Bake at 325 degrees F for 30 to 40 minutes. Poke holes in the cake and pour frosting over the top.Frosting1/2 cup (1 stick) butter1 (16 ounce) box confectioners' sugar1/2 box frozen strawberries, thawedMix well, and spread over cooled cake.
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mocha fondue
3 cups (18 ounces) milk chocolate chips1/2 cup whipping cream1 tablespoon instant coffee granules2 tablespoons hot water1 teaspoon vanilla extract1/8 teaspoon ground cinnamon1 (16 ounce) pound cake, cut into 10-inch cubesStrawberries, kiwi or other fresh fruitIn a heavy saucepan, melt chocolate with cream over low heat, stirring constantly. Dissolve coffee in water; add to chocolate mixture with vanilla extract and cinnamon. Mix well. Serve warm, using cake pieces and fruit for dipping.Yields 2 cups.
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cherry cheese streusel pizza
Yield: 1 (12-inch) pizzaCream Cheese Filling12 ounces cream cheese, softened 3 ounces granulated sugar 1 medium eggStreusel Topping3 cups all-purpose flour 2 cups brown sugar, packed1 cup butter, softened 1 cup pecans, chopped 1 teaspoon cinnamonAssembly1 (12-inch) dessert pizza shell - fresh or par-baked 8 ounces Cream Cheese Filling14 ounces cherry pie filling 3 ounces Streusel ToppingPrepare Cream Cheese Filling: Cut cream cheese into sugar; add egg. Blend at medium speed until fluffy.Prepare Streusel Topping: Mix flour and brown sugar; cut in butter; mix in pecans and ground cinnamon. Blend thoroughly until crumbly.Assemble Pizza: Spread cream cheese filling evenly over fresh or par-baked pizza dough. Spread cherry pie filling over cream cheese layer. Sprinkle with streusel topping mixture. Bake at 500 degrees F until cheese filling and streusel is lightly browned (about 7-9 minutes). Cool and serve.NOTE: You will have enough cherry pie filling, cream cheese filling, and streusel topping for several pizzas.
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antipasto crab salad
1 (6 or 8 ounce) package frozen Alaskan King crab1/2 cup sliced fresh mushrooms1 small cucumber, thinly sliced1 (6 ounce) jar marinated artichoke hearts2 tablespoons lemon juice1 tablespoon white wine vinegar1 clove garlic, crushed1/2 teaspoon oregano1/2 teaspoon salt1/8 teaspoon crushed black pepper1 tomato, cut into wedges1/4 pound Swiss cheese, sliced and cut into trianglesLettuceThaw, drain and slice crab.Combine mushrooms and cucumber slices. Drain artichoke hearts, reserving liquid. Combine liquid with lemon juice, vinegar, garlic, oregano, salt and pepper. Pour over mushrooms and cucumbers and toss lightly. Cover and refrigerate for 2 hours.Drain vegetable mixture. Arrange crab, mushrooms, cucumber, artichoke hearts, tomato wedges and cheese triangles on 4 lettuce-lined salad plates.Makes 4 servings.
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prickly pear cheesecake
Crust2 cups crushed graham cracker crumbs2 1/2 tablespoons granulated sugar1/2 cup melted butter1/2 cup pi?on nuts, finely choppedMix graham cracker crumbs, sugar, butter and nuts together. Press firmly on the bottom and sides of a 9-inch springform pan.Filling32 ounces cream cheese, softened1 1/2 cups granulated sugar4 eggs1 1/2 teaspoons vanilla extract1 cup whipping cream1/4 teaspoon lemon juice2/3 cup prickly pear preservesWhipped cream (optional)With an electric mixer, cream together cream cheese and sugar until smooth. Add 1 egg at a time, beating well; blend in vanilla extract. By hand, add sour cream, whipping cream and lemon juice. Pour half this mixture into the crust. Spoon half the preserves over the batter. Add remaining batter and repeat with remaining preserves. Swirl with a knife for a marbled effect. Bake at 325 degrees F for 1 hour and 15 minutes. Turn oven off and leave in oven 1 hour. Remove from oven and let cool. Chill overnight.Glaze1 cup prickly pear jelly2 tablespoons Grand MarnierMelt jelly and Grand Marnier over low heat. Pour atop chilled cheesecake. Spread evenly and let set. Decorate edges with whipped cream piping.Makes 8 to 12 servings.
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tutti frutti ice cream
2/3 cup raisins2 tablespoons chopped candied cherries2 tablespoons chopped candied pineapple2 tablespoons chopped candied orange peel1 tablespoon chopped candied angelicaLong strip of lemon peel4 tablespoons brandy or orange liqueur4 eggs, separated1 cup confectioners? sugar, sifted1 1/4 cups heavy cream, whipped2 1/2 tablespoons slivered almondsSoak fruits and lemon peel in brandy or liqueur for at least 4 hours.Put egg yolks and sugar in a bowl and beat until thick and light. In another bowl, whip egg whites until stiff but not dry. Fold egg whites into egg yolks with the cream. Pour the mixture into a container. Cover and freeze until beginning to become firm around the edges. Remove and discard the lemon peel from the fruits. Mix the fruits, the soaking liquid, and the almonds into the ice cream. Spoon into a 5-cup bowl. Cover and freeze until firm.About 20 minutes before serving, turn out onto a cold plate and leave in the refrigerator. Decorate with angelica leaves and quartered cherries arranged in the shapes of flowers.Serves 6 to 8.
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eggplant salad
1 large eggplant3/4 teaspoon salt3 tablespoons oil1 medium onion, diced2 tablespoons white vinegar1 to 2 tablespoons granulated sugar1/2 tablespoon garlic powderCore eggplant and wrap in aluminum foil. Bake at 350 degrees F for 45 minutes or until soft.Cool and peel skin. Chop eggplant and combine with salt, oil, onion, vinegar, sugar and garlic powder. Refrigerate for 1 to 2 hours.Season again if needed.Serve with assortment of crackers.
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