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Saturday, February 01, 2003 ( 7:05 PM ) MB For a nice "comfort food" dinner: Begin with a tossed salad and Creamy Garlic Dressing 1 cup sour cream 1 crushed garlic clove 1/2 tsp. salt 1/8 tsp. pepper 1 to 2 Tbls. lemon juice 1 tsp. sugar Blend all ingredients and refrigerate 1 to 2 hours to blend flavors. Makes 1 cup. Italian Pasta Stew 1 Tbl. olive oil 1 large onion, coarsely chopped 4 new red potatoes, unpeeled, cut into 1/2" slices 1 large carrot, cut into 1/2" slices 2 cans (14.5 oz.) diced tomatoes with roasted garlic 1 cup water 1 cup uncooked rotini 1 pkg. Italian Sausage, sliced into 1/4" rounds 1/2 cup shredded Parmesan cheese Heat oil in large saucepan. Add onion and cook 2-3 minutes. Add potatoes and carrot, cook 1 minute. Add tomatoes, water and rotini; bring to a boil over medium-high heat and cook 5 minutes. Add sausage and continue to cook an additional 5-8 minutes or until pasta and vegetables are tender and stew is slightly thickened. Top each serving with cheese. 6 servings. Bread Bowls 2/3 cup milk 1 egg 3 Tbls. margarine or butter, cut up 3 cups bread flour 1 Tbl. sugar 3/4 tsp. salt 1 tsp. active dry yeast or bread machine yeast 1/2 cup shredded cheese, such as cheddar, Swiss, or Monterey Jack Add the first 7 ingredients according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes. Meanwhile, generously grease the outside of four 10-ounce custard cups or individual casseroles. Place, upside-down, on a greased large baking sheet(s) leaving 3 to 4 inches between cups. Divide dough into 4 portions. On a lightly floured surface, roll each portion into a 12x6-inch rectangle. Sprinkle about 2 tablespoons cheese onto half of each rectangle to within 1/2 inch of the edges. Moisten edges; fold each rectangle in half to form a 6-inch square. Seal edges. Drape the dough squares over the greased cups, pressing lightly. Do not let rise. Bake in 350 degree F oven for 20 to 25 minutes or until golden brown. If necessary, loosely cover with foil last 10 minutes to prevent overbrowning. Remove the bread bowls from cups; cool on wire racks. Makes 4 servings Apple Cobbler Filling: 2 Tbl. butter 5 medium apples, peeled, cored and sliced 1/2 cup sugar 1 Tbl. flour 1/2 tsp. cinnamon 1/8 tsp. nutmeg, optional 1/8 tsp. salt Topping: 1 cup all-purpose flour 1/4 tsp. baking powder 1/2 cup butter, preferably unsalted, at room temperature 1/2 cup sugar 1 egg yolk 1/4 tsp. vanilla 1/2 cup toasted almonds or pecans, optional Filling: Grease a 9-inch square pan with butter. Peel, quarter and core the apples. Slice them about 1/4-inch thick. Mix sugar, flour, cinnamon, nutmeg, and salt. Put a layer of apples in the dish, sprinkle with sugar, continue to alternate layers. Heat oven to 375 degrees. Topping: Combine flour, baking powder and salt and set aside. Beat butter and sugar together until well-mixed. Beat in egg yolk and vanilla. Stir in the flour. The mixture will be very soft. Lightly flour a piece of wax paper and the outside of a rolling pin. Place the dough on the paper. Gently and quickly roll the dough to about the dimensions of the baking dish. This will only take a few quick rolls. Turn the wax paper over to release the dough on top of the apples, and poke the dough if you need to to make the edges fit. The dough will spread and form to the apples. If you're using almonds or pecans, sprinkle them on top of the dough. Bake the cobbler 45 minutes. Serves 8. Permalink ( 6:30 PM ) MB New articles about JoeAnt by C.J. Newton of SEO Logic: JoeAnt Creates a New Volunteer Culture JoeAnt Analysis Permalink |
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