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1.
Appetizers, Salads and Breads:
Pecan Muffins
from To Market, To Market...
A Collection of Kentucky Recipes
___________________________________
INGREDIENTS:
1-1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
1 egg, slightly beaten
1/2 cup milk
1/4 cup vegetable oil
TO PREPARE:
1. Sift together dry ingredients. Stir in pecans.
Make a
well in center.
2. Combine egg, milk, and oil. Add to dry
ingredients,
stirring just until moistened.
3. Fill paper-lined muffin pans two-thirds full.
4. Bake at 400 degrees for 20 minutes. Remove from
pan
immediately.
Temperature: 400 degrees
Time: 20 minutes
YIELD: 10 muffins
___________________________________
Copyright 1984 The Junior League of Owensboro, Kentucky,
Inc. All rights reserved.
To purchase copies of To Market, To Market, call the Junior
League of Owensboro, Kentucky at (270) 683-1430 or order by
mail at P.O. Box 723, Owensboro, KY 42302-0723. The cost
is $18.00 plus $2.00 shipping/handling (Kentucky residents
should add 6% sales tax).
The Junior League of Owensboro, Inc. is an organization of
women committed to promoting voluntarism and to improving
the community through the effective action and leadership
of trained volunteers. Its purpose is exclusively
educational and charitable. The Junior League of Owensboro
reaches out to women of all races, religions, and national
origins who demonstrate an interest in and a commitment to
voluntarism.
Money raised by the sale of To Market, To Market furthers
our purpose, to improve the lives of children and families,
and projects of the Junior League of Owensboro, Kentucky,
Inc.
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2. PICO DE GALLO
by Tiffany Taylor
Makes about 3 cups. Pico de Gallo is a chunky salsa often served
with
fajitas and other Mexican foods.
2 jalapeno peppers, finely chopped
2 yellow chili peppers, finely chopped
1 sm Bermuda onion, finely chopped
1 sm yellow onion, finely chopped
3 tomatoes, finely chopped
1 tbsp chopped fresh cilantro
1/2 tsp garlic powder
1/2 tsp salt
Juice of 2 limes
Remove seeds and veins from peppers, unless you enjoy really hot
foods. Combine jalapeno peppers, chili peppers, onions, and
tomatoes
in a non-metal bowl; mix well. Stir in remaining ingredients.
Cover;
chill until ready to serve.
Per 1/4 cup: 26 calories, trace fat, 0 mg cholesterol, 6 g
carbohydrates, 1 g fiber, 1 g protein, 94 mg sodium.
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Tiffany Taylor is an avid cook, baker, and cookbook collector.
When
she isn't investigating new uses for chocolate, she's a
freelance
editor of computer-related books for Sams and Coriolis and a
contributing editor at EarthWeb's CrossNodes.com.
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3. PINEAPPLE UPSIDE-DOWN CAKE
Ingredients:
1 (14 oz.) can unsweetened crushed pineapple in juice, undrained
1/4 cup pecan pieces (optional)
2 tbsp lemon juice
1-3/4 tsp Equal Measure or 6 pkg. sweetener or 1/4 cup sugar per
Spoonful
1 tsp cornstarch
4 tbsp margarine (at room temperature)
3-1/2 tsp Equal Measure or 12 pkg. sweetener or 1/2 cup Spoonful
<Ed. note: Recipe shows sweetener 2x.>
1 egg
1 cup cake flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground ginger
1/3 cup buttermilk
Directions:
Drain pineapple, reserving 1/4 cup juice.
Mix pineapple, pecans, 1 tablespoon Equal and cornstarch
in bottom of 8-inch square or 9-inch round cake pan; spread
mixture evenly in pan.
Beat margarine and Equal in medium bowl until fluffy;
beat in egg.
Combine flour, baking powder, baking soda and spices in
small bowl. Add to margarine mixture alternately with
buttermilk, 1/4 cup reserved pineapple juice and remaining 1
tablespoon Equal, beginning and ending with dry ingredients.
Spread batter over pineapple mixture in cake pan.
Bake in preheated 350 F. oven until browned and wooden pick
inserted in center comes out clean, about 25 minutes.
Invert cake immediately onto serving plate. Serve warm or
at room temperature.
Yields 8 servings.
NOTE: If desired, maraschino cherry halves may be placed in
bottom of cake pan with pineapple mixture.
Nutritional info per serving: cals:156, prot:3 g, carbohydrates:
22 g, fat: 7 g, cholesterol: 27 mg, sodium: 257 mg
Food Exchange: 1-1/2 bread, 1 fat
Source: Recipe Ross
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4. PORK BARBECUE
by Tiffany Taylor
Serves 20. Obviously, this recipe feeds a crowd. It's a relatively
easy way to enjoy delicious barbecue without going to a
restaurant--and if you don't need to feed 20 people, package the
extra
and freeze it.
5 pounds pork loin
5 tbsp brown sugar
1 tbsp vinegar
2 tbsp Worcestershire sauce
2 tsp salt
1 tsp pepper
1 tsp chili powder
1 22-oz bottle catsup
1 onion
2 cups pork broth
1 cup water
Preheat oven to 350 degrees F. Place pork loin in a shallow baking
pan, fat side up. Roast 3 hours, or until the temperature at the
center of the pork is 160 degrees. (You may want to cook it a
little
longer, to be sure it's very well done.)
Drain pork well. Chop it into bite-sized pieces with a large
knife.
In a large saucepan or Dutch oven, combine remaining ingredients.
Bring to a simmer over medium heat. Add chopped pork; simmer 10 to
15
minutes.
Per serving: 188 calories, 6 g fat, 47 mg cholesterol, 13 g
carbohydrates, 1 g fiber, 21 g protein, 775 mg sodium.
----------------------------------------------
Tiffany Taylor is an avid cook, baker, and cookbook collector.
When
she isn't investigating new uses for chocolate, she's a freelance
editor of computer-related books for Sams and Coriolis and a
contributing editor at EarthWeb's CrossNodes.com.
------------------------------------------------------
5.
Soups and Vegetables:
Potato and Corn Chowder
from At Your Service
Southern
Recipes, Places and Traditions
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INGREDIENTS:
3 tablespoons butter
1 small onion, chopped
2 garlic cloves, minced
1/2 cup chopped celery
1/2 cup chopped carrot
2 (14-ounce) cans chicken broth
4 cups chopped peeled potatoes
1/2 teaspoon salt
1 teaspoon pepper
3 cups half-and-half
4 cups fresh or frozen corn kernels
Garnishes: Bacon bits and chopped green onions
TO PREPARE:
Melt the butter in a Dutch oven. Add the onion, garlic,
celery and carrot and saute until tender. Stir in the
chicken broth, potatoes, salt and pepper. Bring to a boil
and reduce the heat. Simmer for 30 to 45 minutes or until
the potatoes are tender. Stir in the half-and-half and
corn. Cook for 25 to 30 minutes or until of the desired
consistency, stirring frequently. Ladle into soup bowls.
Garnish with bacon bits and chopped green onions.
YIELD: 2-1/2 quarts
___________________________________
Copyright 2001 by The Junior League of Gwinnett and North
Fulton Counties, Inc. All rights reserved.
Visit The Junior League of Gwinnett and North Fulton
Counties, Inc. web site to purchase copies of At Your
Service.
The Junior League of Gwinnett and North Fulton Counties, in
Atlanta, Georgia, is a non-profit organization of women
dedicated to voluntarism. We are committed to developing
the potential of women through training, leadership
opportunities, and service. Our purpose is to strengthen
our community by creating and implementing collaborative
volunteer projects. Proceeds from the sale of At Your
Service will provide funding for our Junior League of
Gwinnett and North Fulton Counties' projects.
