Index
1. Party
Spinach Cups
2. Pecan Pie
3. Pink Peppermint
Chiffon Pie
4. Pork
Chops Supreme
5. Punched Potatoes
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1. Party Spinach Cups
A mouthwatering appetizer for the holidays!
1 tbsp olive or vegetable oil
2/3 cup chopped onion
1 small clove garlic, finely chopped
1 box (9 oz) frozen spinach, thawed, well drained
1 can (4 oz) mushroom pieces and stems, drained, chopped
1/2 cup Italian-style breadcrumbs
1/2 cup (2 oz) shredded Cheddar cheese
1/2 cup plain yogurt
1/8 tsp salt
1/8 tsp pepper
1 can (12 oz) Pillsbury Golden Layers refrigerated flaky
biscuits
Sour cream, if desired
1. Heat oven to 375 F. Lightly grease 20 miniature muffin cups.
2. In a 10-inch skillet, heat oil over medium heat until hot.
Cook and stir onion and garlic in oil until tender. Stir in
spinach, mushrooms, breadcrumbs, cheese, yogurt, salt and
pepper. Separate dough into 10 biscuits; separate each into 2
layers. Place each layer in muffin cup; firmly press in bottom
and up side. Spoon a generous tablespoonful of spinach mixture
into each cup.
3. Bake 15 to 20 minutes or until golden brown.
Garnish each with sour cream. Serve warm.
Source: Best of the Pillsbury Bake-Off Cookbook
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2. Pecan Pie
Makes two 9-inch pies
1/2 cup (1 stick) margarine, melted
1 (16 ounce) box light brown sugar (2-1/4 cups)
2 tablespoons corn meal
1/2 teaspoon salt
4 eggs, beaten
2 tablespoons water
1 tablespoon vanilla
2 cups chopped pecans
2 nine-inch unbaked pie shells
Preheat oven to 350 degrees.
In large mixing bowl, beat margarine, brown sugar, corn meal,
salt, and eggs until creamy. Add water and vanilla. Beat until
mixed. Stir in pecans. Pour half of filling into each pie shell.
Bake for 15 minutes. Reduce temperature to 300 degrees and bake
and additional 20 to 25 minutes until pie is set in the center.
Cool and cut into wedges. Garnish with a scoop of vanilla ice
milk or ice cream.
Source: More Meals From Mary
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3. Pink Peppermint Chiffon Pie
Source: Midwest Living
http://www.midwestliving.com
Makes 8 servings
Prep: 1 hour 15 minutes
Ingredients
1/2 cup sugar
1/2 cup crushed peppermint-stick candy
1 envelope unflavored gelatin
1/4 teaspoon salt
1-1/4 cups milk
3 slightly beaten egg yolks
4 to 5 drops red food coloring
1-1/4 cups whipping cream
1 recipe Baked Pastry Shell (see recipe below) or
purchased chocolate wafer crust
Whipped cream (optional)
Crushed peppermint-stick candy (optional)
Directions
1. In a saucepan, combine sugar, the 1/2 cup crushed candy, the
unflavored gelatin, and salt. Stir in the milk and egg yolks.
Cook and stir the mixture until bubbly. Cook and stir for 2
minutes more.
2. Remove from heat; stir in food coloring. Chill mixture until
partially set (consistency of unbeaten egg whites).
3. Beat the 1-1/2 cups whipping cream until soft peaks form.
Fold into gelatin mixture. Chill until mixture mounds when
spooned.
4. Spoon into Baked Pastry Shell or chocolate wafer crust. Chill
in the refrigerator for 4 hours or until firm.
5. Top the pie with additional whipped cream and crushed
peppermint-stick candy, if you like. Store in the refrigerator.
Makes 8 servings.
Baked Pastry Shell*: In a bowl, stir together 1-1/4 cups
all-purpose flour and 1/4 teaspoon salt. Using a pastry blender,
cut in 1/3 cup shortening until pieces are peasize. Sprinkle 1
tablespoon cold water over part of the mixture; gently toss with
a fork. Push moistened dough to the side of the bowl. Repeat
moistening dough, using 1 tablespoon cold water at a time, until
all the dough is moistened (4 to 5 tablespoons cold water
total). Form dough into a ball. On a lightly floured surface,
use your hands to slightly flatten dough. Roll dough from center
to edge into a circle about 12 inches in diameter. To transfer
pastry, wrap it around the rolling pin. Unroll pastry into a
9-inch pie plate. Ease pastry into pie plate, being careful not
to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie
plate. Fold under extra pastry. Crimp edge as desired.
Generously prick bottom and side of pastry in pie plate with a
fork. Prick all around where bottom and side meet. Line pastry
with a double thickness of foil. Bake in a 450 degree F oven for
8 minutes. Remove foil. Bake for 5 to 6 minutes more or until
golden. Cool on a wire rack.
*Note: For a chocolate piecrust, add 2 tablespoons sugar and 2
tablespoons unsweetened cocoa powder to the flour when making
Baked Pastry Shell.
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4.
Meat and Poultry:
Pork Chops Supreme
from To Market, To Market...
A Collection of Kentucky Recipes
___________________________________
INGREDIENTS:
6 pork chops
3/4 teaspoon sage
1/2 teaspoon seasoned salt
2 tablespoons shortening
1 beef bouillon cube
1/4 cup water
2 medium onions, sliced
1/2 cup sour cream
1 tablespoon flour
2 tablespoons parsley flakes
TO PREPARE:
1. Rub chops with sage and salt.
2. Brown in hot shortening. Drain.
3. Dissolve bouillon cube in water. Add bouillon and
onions to pork chops. Cover and simmer 30 minutes.
4. Place pork chops on serving platter.
5. Combine sour cream, flour, and parsley flakes in
separate bowl. Slowly add meat drippings.
6. Return this mixture to skillet. Cook and stir
until
desired consistency. Serve over chops.
YIELD: 6 servings
___________________________________
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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5. Punched Potatoes
This recipe from the Mediterranean could almost be
described as a cross between a baked and smashed potato.
Serves 4
4 medium Russet baking potatoes
3 Tablespoons Olive oil
4 teaspoons Garlic, minced
Salt and pepper to taste
White wine vinegar (optional)
Pre-heat the oven to 375. Bake the potatoes until soft
(30-50 minutes, depending on the size). Slowly heat the
oil. Remove from the heat and add the garlic. Allow to
steep at least 10 minutes. Place the potato on a cutting
board. Cover with a clean towel. Using a meat tenderizing
mallet carefully punch the potato. Use a spatula to
transfer to a plate. Pour the garlic oil and vinegar (if
used) over the potato. Check the seasoning.
- Nick Sundberg
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