Pork Chops Verdura

A one-skillet meal that's easy to prepare.

4 1/2-inch thick porkchops
Salt and pepper
1 can (10 1/2 oz) chicken broth
1 jar (15 1/2 oz) spaghetti sauce
1 medium onion, thinly sliced
1 tablespoon olive oil
1 medium green pepper, cut in strips
3/4 cup uncooked converted rice
1/2 cup sliced ripe olives
2 cups zucchini, thinly sliced

Season chops with salt and pepper. Brown in olive oil on both sides in a heavy skillet. Spoon off fat. Stir in chicken broth, spaghetti sauce, onion and green pepper.

Bring to a boil; cook, covered, 15 minutes. Stir in rice and olives. Arrange zucchini in a border around edge. Cover and cook about 45 minutes longer or until chops are tender. Serves four.

Technorati Tags: Recipes Food Pork Meat Dishes

Cold Tomato Cheese Soup

A quick, cool-and-spicy soup for those warm days.

1 10-1/2 oz can condensed cream of tomato soup
Juice of 1/2 lemon
2 cups milk
1 teaspoon prepared horseradish
Cayenne
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cottage cheese
2 tablespoons chopped green onion
4 thin unpeeled cucumber slices

Put soup in medium-sized bowl. Add all but cheese, onion, and cucumber. Whirl in blender until thoroughly mixed. Add cottage cheese and onion and mix well. Chill several hours. Serve with a garnish of cucumber. Serves 4.

Technorati Tags: Recipes Food Soups Tomato Cheese Cooking

Chocolate Biscuit Cookies

1/2 cup butter, softened
1 cup sugar
Dash of salt
1 egg
4 1-oz squares unsweetened chocolate
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract

Oven: 375 degrees

Cream butter and sugar until light. Add salt and egg and beat until fluffy. Melt chocolate in double-boiler, add to first mixture and blend well. Add remining ingredients and mix well. Chill until firm enough to roll.

On a floured board with floured rolling pin, roll small amounts of dough at a time to 1/4 inch thickness. Cut with a round 1-1/2 or 2 inch cookie cutter and put 1 inch apart on ungreased cookie sheet. Bake about 7 minutes. Remove to cake racks to cool and store airtight. Makes about 4 dozen cookies.

Technorati Tags: Recipes Food Chocolate Baking Cookies Cooking

Mimosa Chicken Salad

Tomorrow is Memorial Day and a traditional big-cookout holiday. So you may want to prepare for it with something light today.

2 cups diced cooked chicken, skinless
1 cucumber, cut in half length-wise and seeded
1/2 green pepper, cut in fine strips
1/2 cup creamed cottage cheese
1/2 cup buttermilk
1 teaspoon prepared mustard
2 tablespoons minced green onion
3/4 teaspoon salt
Fresh ground pepper
Lettuce
1 hard-cooked egg, sieved

Combine chicken, cucumber and green pepper. By hand or in a blender, beat cottage cheese and buttermilk until smooth. Add mustard, onion, salt, and pepper to taste, and mix until well blended.

Pour on top of chicken mixture and mix carefully. Spoon onto lettuce in a serving dish. Garnish with egg. Serves four.

Technorati Tags: Recipes Food Chicken Salads

No-Bake Lemon Souffle

A great no-bake souffle that gives a touch of elegance to any meal.


1 tablespoon grated lemon rind.
2/3 cup lemon juice
2 envelopes unflavored gelatin
1/2 cup water
6 eggs
1 1/2 cups sugar
2 cups heavy cream
Candied Violets
Lemon wedges
Mint leaves

Prepare a 4-cup souffle or other straight-sided dish with foil collar. Measure two lengths of foil long enough to encircle the dish. Fold in half lengthwise; the foil should be about two inches higher than the rim of the dish. Fasten collar to dish with tape.

Sprinkle gelatin over water in small saucepan. Let stand 10 minutes, until gelatin is softened. Place over very low heat until gelatin dissolves and mixture is clear. Remove from heat; cool.

Combine eggs and sugar in large mixer bowl. Beat at high speed until very thick and light. This will take 7-8 minutes. Do not use a hand mixer.

While that's beating, whip 1 1/2 cups of the cream in a small bowl until soft peaks form; refrigerate.

Combine lemon rind and juice with cooled gelatin; pour into egg/sugar mixture. Continue beating until well-blended.

Remove bowl from mixer. Chill for 5 minutes in large bowl partly-filled with ice and water. Stir frequently, until mixture is thick enough to mound.

Fold in whipped cream with a rubber scraper until no streaks of white remain. Pour into prepared dish. Refrigerate at least 3 hours or until set. Remove collar gently, freeing souffle from foil, if necessary, with a small paring knife.

Beat remaining cream. Garnish souffle with cream, violets, wedges, and mint. Serves eight.

Technorati Tags: Recipes Food Souffles Lemon Desserts

Stuffed Squash Bake


6 small yellow squash
6 tablespoons butter or margarine
2 cups saltine cracker crumbs
1 cup chopped onion
1 8 oz. cup plain yogurt
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon crushed coriander
1/4 teaspoon seasoned pepper

Oven: 350 degrees

Halve squash lengthwise. Cook in boiling salted water in a large frying pan ten minutes. Lift out carefully and drain pan. Scoop out centers and chop. Drain well. Place shells in a shallow baking pan.

Melt butter (or margarine) in the frying pan. Toss three tablespoons of melted butter with 1 cup of cracker crumbs in a small bowl.

Add onion to butter in pan. Saute until soft. Stir in remaining crumbs, chopped squash, and all remaining ingredients. Spoon into shells. Sprinkle with buttered crumbs. Bake for twenty minutes. Serves six.

Technorati Tags: Recipes Food Vegetables Squash Cooking

Jamaican Pork


1 five-pound fresh pork shoulder
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
3 cups chopped onion
2 cups water
1/4 cup cider vinegar
2 tablespoons honey
1/2 cup pitted, sliced ripe olives
1/2 cup seedless raisins
2 tablespoons capers
1/3 cup flour

Trim skin and any excess fat from pork. Sprinkle salt and pepper over meat. Brown slowly in vegetable oil in a heavy kettle or Dutch oven. Remove meat and set aside. Pour off all drippings, then return 2 tablespoonsful to kettle or oven.

Stir onions into drippings and saute until soft. Stir in water, vinegar, honey, olives, raisins and capers. Heat to boiling. Place pork in sauce. Cover and simmer, turning several times, about 2 1/2 hours, or until pork is tender.

Remove pork to a heated serving platter and keep warm. Let liquid in kettle stand until fat rises to the top. Skim off and reheat liquid to boiling.

Blend flour with about 3 tablespoons water to a paste in a cup, then stir into boiling liquid. Cook, stirring constantly, until sauce thickens and boils 1 minute.

Carve pork into quarter-inch thick slices. Serve sauce separately to spoon over meat. Serves six or more.

Technorati Tags: Recipes Pork Food Cooking Jamaican Meat Dishes

Coffee Bread Pudding

Bread pudding with a bit of zing, thanks to the coffee. Give it a try!

1 cup strong coffee
1 cup light cream
2 cups milk
6 thin slices raisin bread
Butter or margarine, softened
2 eggs, slightly beaten
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
Plain or whipped cream

Oven: 325 degrees

Mix coffee, cream and milk in a saucepan, then bring to scalding point. Spread bread lightly with butter and cut into 1/2-inch cubes (do not remove crust).

Mix eggs, sugar, and salt. Add with bread and vanilla to first mixture. Pour into a 1 1/2 quart casserole and sprinkle with nutmeg. Set casserole in a pan of warm water and bake for about 1 1/4 hours, or until a knife comes out clean. Serve warm or cool with cream. Serves 8.

Technorati Tags: Recipes Food Puddings Desserts Coffee Bread

Ham Kebob Sandwich

A quick sandwich, and especially good if you have some leftover ham.


12 1-inch cubes cooked ham
12 green pepper squares
Cocktail onions
Cherry tomatoes
4 hot dog buns or small Italian hard rolls,
split, buttered, and toasted
8 slices Swiss cheese, 5 x 1 1/2 inches
Ground cloves

Thread ham, green pepper, onions and tomatoes on a six-inch skewer. Broil several minutes on each side or until lightly browned. Cover each half of bun or roll with a slice of cheese.

Broil until just melted. Sprinkle cloves on top half of buns. Slide kabobs from skewers on to buns. Serve with a salad, or soup in cold weather. Serves four.

Technorati Tags: Recipes Food Sandwiches Ham Cheese

Eggplant Salad


1 medium eggplant, about a pound
1 large cucumber
1 cup diced celery
1/3 cup sliced pimiento-stuffed olives
1/4 cup chopped onion
1/2 cup dairy sour cream
1 clove garlic, minced
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon paprika
Boston lettuce
2 hard-cooked eggs, shelled and cut into wedges

Oven: 450 degrees

Wash eggplant and place in shallow pan. Bake 20 minutes or until firmly tender. Cool until easy to handle. Pare, cut into half-inch thick slices, then cube the slices. Place in a medium-size bowl.Pare cucumber. Quarter lengthwise and remove seeds. Slice thin, and add to eggplant with celery, olives, and onion.

In a small bowl, blend sour cream, garlic, lemon juice, salt, sugar, and paprika. Pour over eggplant mixture, and toss lightly to mix. Spoon into a lettuce-lined bowl. Arrange egg wedges in a fan on top. Serves six.

Technorati Tags: Recipes Food Vegetables Salads Eggplant

Lamb Meatball Stew

A different type of meatball for a different type of stew. Give it a try.


2 pound ground lamb
1 cup coarse soft bread crumbs
1/4 cup chopped onion
1/4 cup milk
1 egg
2 teaspoons salt
1/2 teaspoon rosemary, crumbled
2 tablespoons butter or margarine
2 tablespoons flour
2 1/2 teaspoons grated lemon rind
1/4 cup lemon juice
1 3/4 cups water
2 pounds frozen peas and carrots

Mix lamb, bread crumbs, onion, milk, egg, 1 teaspoon of salt, and rosemary in a large bowl. Shape into 1 1/2 inch balls. Brown in butter or margarine in a large frying pan; remove lamb. Pour off all drippings, then add back to pan two tablespoonsful of drippings.

Blend in flour, lemon rind and juice, remaining teaspoon of salt, and water. Cook, stirring constantly, until gravy thickens. Stir in vegetables and meatballs. Cover and simmer, stirring several times, about 35 minutes or until vegetables are tender. Serves six.

Technorati Tags: Recipes Food Lamb Stews Meatballs Cooking

Chocolate Coconut Date Cake

A triple-treat cake! Three great flavors combine to make a terrific dessert.

    1 cup chopped, pitted dates
    1 cup hot water
    1 3/4 cups flour
    3 tablespoons cocoa
    1 teaspoon baking soda
    1 cup butter or margarine, softened
    1 cup sugar
    2 teaspoons vanilla
    2 eggs
    6 oz. semi-sweey chocolate pieces
    1/2 cup flaked coconut

Oven: 350 degrees

Cover dates with water in a small bowl. Set aside. Sift together flour, cocoa and baking soda; set aside.

Cream butter, sugar, and vanilla until fluffy. Beat in eggs, one at a time, until well-blended. Stir in flour mixture alternately with dates and water until well-blended. Stir in a 1/2 cup of chocolate pieces. Pour into a greased and floured 13x9x2 baking pan.

Sprinkle with remaining chocolate pieces and coconut. Bake about 40 minutes or until toothpick inserted in center comes out clean. Cool on rack. Serves 12.

Technorati Tags: Recipes Food Cakes Desserts Chocolate Coconut

Creole Sauce

An easy-to-make sauce to perk up your pasta or meatloaf.

      2 tablespoons salad oil
      1/2 cup minced onion
      1 clove garlic, pureed
      2 1/2 cups canned tomatoes
      1 teaspoon celery seed
      1 bay leaf
      2 teaspoons salt
      2 teaspoons sugar
      1 tablespoon flaked parsley
      4 whole cloves
      1 teaspoon chili powder

Heat oil in a saucepan with onion and garlic. Cook onion until straw-colored. Add remaining ingredients. Simmer until thick, about 45 minutes. Strain and serve with cooked pasta, rice, fish, or meatloaf. Makes 2 cups.

Technorati Tags: Recipes Food Sauces Creole

Shrimp Newburg

You can also use this recipe for crab, lobster, or tuna.

        2 tablespoons butter
        1 1/2 cups whole or cut cooked or
               canned shrimp
        2 tablespoons sherry
        1/16 teaspoon paprika
        2 egg yolks
        1/2 cup cream or evaporated milk (undiluted)
        1/8 teaspoon salt
        1/16 teaspoon nutmeg
        4 thin slices toast

Heat shrimp in butter in a double boiler, covered. Stir in wine and paprika; heat. Beat egg yolks with cream or milk. Add to the shrimp and cook, stirring gently, until the sauce thickens slightly. Add seasonings. Serve immediately over hot toast or in heated patty shells. Serves four.

Technorati Tags: Recipes Food Fish Shrimp Crab Tuna Lobster

Quick Honey Bread

A fast and delicious bread, sweetened only with honey and apple juice. Great with afternoon tea or for breakfast.

 2 tablespoons soft butter
 1/2 cup honey
 1 egg
 2 1/2 cups unsifted flour
 2 1/2 teaspoons baking powder
 1/2 teaspoon baking soda
 3/4 teaspoon salt
 1/2 teaspoon ginger
 3/4 cup apple juice
 1/2 cup chopped walnuts or pecans (optional)

Oven: 325

In a bowl, cream butter with honey until smooth. Beat in egg. Sift flour with baking powder and soda, salt, and ginger. Add to creamed butter mixture alternately with apple juice, stirring just until blended. Avoid over mixing. Fold in nuts (if used).

Put batter in a greased 9x5x3 loaf pan, lined with greased wax paper. Bake for one hour or until cake tests done. Turn onto rack to cool, removing wax paper.

Technorati Tags: Recipes Food Cooking Baking Bread Honey

Spiced Steak

A quick and easy steak dish with a little kick to it.

    2 lbs. round or chuck steak, 1 inch thick
    1/4 cup flour
    1 teaspoon salt
    1/8 teaspoon pepper
    2 tablespoons drippings
    1 onion, sliced
    1 cup boiling water or meat stock
    1/4 cup vinegar
    2 tablespoons brown sugar
    1 small bay leaf
    6 whole cloves

Mix flour, salt and pepper together. Pound into steak, then cut steak into serving portions. Brown in the drippings in a heavy skillet, about 15 minutes. Remove to a casserole.

Brown onion in same skillet. Add remaining ingredients and stir until blended. Pour over the steak. Cover closely and simmer until steak is tender, 2-3 hours, adding a little water if necessary. Serve in a heated deep platter. Serves 6-8.

Technorati Tags: Recipes Food Cooking Steak Meat Dishes Beef

Toasty-Top Meatloaf

This variation on an old favorite uses bread on the bottom of the pan to absorb excess fat and keeps the meatloaf from sticking. You can use extra bread on the sides of the pan if you like.

   1 8 oz. can tomato sauce
   1 1/2 teaspoons salt
   1/2 teaspoon garlic salt
   1/4 teaspoon pepper
   1 teaspoon Worcestershire sauce
   1 tablespoon soy sauce
   1 1/2 pounds ground beef
   1 cup quick-cooking rolled oats
   1 small onion, minced
   2 eggs, beaten
   3 slices firm bread, crusts trimmed
   Margarine

Preheat oven to 350 degrees. Mix tomato sauce and seasonings in a large bowl. crumble in meat and add oats, onion, and eggs. Mix lightly but thoroughly.

Lightly spread bread with margarine and place spread side down in a lightly-greased 9x5x3 loaf pan. Pack meat mixture on top of bread and bake about one hour. Let stand 10 minutes, then turn out on a hot platter. Makes 6-8 servings

(Meat Dishes Beef - Toasty-Top Meatloaf)

Chocolate Chiffon Pie

Happy Mother's Day!

     1 envelope unflavored gelatin
     Sugar
     1/4 teaspoon salt
     1 cup milk
     2 oz. unsweetened chocolate
     4 eggs, separated
     1 teaspoon vanilla extract
     Baked 9-inch pie shell
     Sweetened whipped cream
     Chocolate syrup (optional)

In the top of a small double-boiler, mix gelatin, 2 tablespoons sugar and the salt. Add milk and chocolate and put over simmering water. Stir until chocolate melts, then beat with a rotary beater until blended.

Beat egg yolks and 2 tablespoons sugar together. Stir in a small amount of the hot mixture, then stir back into double-boiler. Cook, stirring, until thickened.

Cool, stirring occasionally, then add vanilla. Beat egg whites until foamy. Gradually add a half cup of sugar, beating until stiff but not dry. Fold into gelatin mixture and pile lightly in pie shell. Chill until firm. Top with whipped cream, and drizzle with chocolate syrup if desired.

(Desserts, Pies - Chocolate Chiffon Pie)

Volcano Potatoes

Not your everyday potato dish.

        5 or 6 medium-size potatoes, scrubbed
        Boiling water to cover
        2 teaspoons salt
        1 1/4 cups evaporated milk
        1/8 teaspoon pepper
        2 egg yolks, beaten
        2 tablespoons butter or margarine, melted
        1/2 cup grated American cheese

Oven: 450 degrees

Boil potatoes in their jackets in water with 1 teaspoon salt in a covered saucepan until tender. Drain and remove jackets. Mash thoroughly in the saucepan. Add one cup evaporated milk to give the desired consistency; beat until fluffy. Season with salt and pepper.

Heap in roughly volcano shape in a greased pie plate or baking dish. Make a crater in the top about the size of a custard cup. Combine the egg yolks, quarter-cup evaporated milk, melted margarine, cheese, and remaining salt and pepper. Pour into crater. Bake until the topping browns, cracks, and runs down the sides of the volcano. Serves six.

(Vegetables, potatoes - Volcano Potatoes)

Vichyssoise Soup Recipe

         6 leeks
         1/4 cup butter or margarine
         2 cups thinly-sliced potatoes
         4 cups chicken stock
         1 tablespoon salt
         1 cup heavy cream
         1/4 cup chopped chives

Remove the stem-ends and green tops of the leeks, leaving about two inches above the white portion, slice. Melt butter in a saucepan, add leeks and cook until they just begin to turn golden, about five minutes. Add the potatoes, chicken stock and salt. Cover and simmer until potatoes are tender, about 30 minutes.

Force the potato mixture through a fine sieve. Stir in the cream. Cool. Chill thoroughly, and serve in soup dishes. Sprinkle with chives. Serves six.

(Soups - Vichyssoise)

Italian Sausage Sauce Recipe

    1 pound sweet or hot Italian sausage
    1/4 cup olive oil
    1 chopped onion
    1 minced clove garlic
    2 cups stewed tomatoes
    2/3 cup tomato paste
    2 cups water
    1 bay leaf
    Dash sugar, allspice, oregano.
      salt and pepper

Cut sausage into bite-sized chunks. Brown slowly in a heavy pan. Pour off fat. Add olive oil, saute the onion and garlic. Stir in stewed tomatoes, tomato paste, water, bay leaf, and add salt and pepper to taste. Add a dash of sugar, allspice and oregano. Cover and simmer gently 1-2 hours. Toss in a warm bowl with freshly-cooked, drained pasta and good grated cheese.

(Sauces & Toppings - Italian Sausage Sauce)

Chopped Tomato Salad Recipe

 3 large tomatoes (4 cups chopped)
 1 cup peeled, halved, thinly-sliced cucumber
 1/3 cup finely-chopped onion
 1/3 cup finely-chopped green pepper
 1 cup pitted, sliced black olives
 3 tablespoons salad dressing (your choice)

In a bowl, combine the chopped tomatoes, cucumber, onion, green pepper, and olives. Spoon on salad dressing and let marinate in the refrigerator for several hours to chill thoroughly before serving. Serves eight.

(Salads - Chopped Tomato Salad)

Lemonade Fried Chicken Recipe

      1 can frozen concentrated lemonade
      3/4 cup water
      1 3-pound  broiler-fryer, cut up
      1/3 cup flour
      1 teaspoon salt
      1/4 teaspoon black pepper
      1/2 cup salad oil
      2 tablespoons melted butter or margarine

Preheat oven to 350 degrees. Mix lemonade and water, pour over chicken in a bowl. Let stand in refrigerator for two hours, turning chicken occasionally. Drain chicken well, retain liquid.

Mix flour, salt and pepper in a paper bag. Add the chicken and shake in the bag to coat well. Heat the oil in a large skillet. Brown chicken, then remove and arrange in a single layer in a shallow baking pan. Brush with melted butter. Bake until chicken is tender, about 50 minutes. Spoon lemonade over chicken several times as it bakes. Serve on a hot platter. Serves four.

(Meat Dishes, Chicken - Lemonade Fried Chicken)

Golden Spoon Bread Recipe

     2 cups boiling water
     1 cup yellow cornmeal
     1 cup milk
     4 eggs, well-beaten
     3 teaspoons baking powder
     1 teaspoon salt
     2 cups (8 oz.) shredded American cheese
       Paprika

Preheat oven to 400 degrees. Pour boiling water over corn meal in a large bowl. Slowly stir in milk, eggs, baking powder, salt, and cheese. Pour into a greased 6-cup baking dish and sprinkle with paprika.

Bake for 30 minutes, or until puffy-firm and golden brown. Serve at once. Serves six.

(Breads & Muffins - Golden Spoon Bread)

Banana Nog Recipe

Quick and low-calorie, too!

   1 cup skim milk
   1 medium banana, cut in chunks
   1 teaspoon vanilla extract
   1/8 teaspoon nutmeg

Put all ingredients in a blender and blend on high for one minute. Makes one drink.

(I said it was quick!)

(Beverages - Banana Nog)

Apricot Ham Patties Recipe

  1 1/2 pounds cooked, ground ham
  1/2 cup soft bread crumbs (1 slice)
  1/2 cup milk
  1/4 cup chopped onion
  1 tablespoon Worcestershire sauce
  1 teaspoon prepared mustard
  1/4 teaspoon sage
  1/4 teaspoon pepper
  1/4 cup crumbled blue cheese

Topping

  1/3 cup apricot preserves
  1 teaspoon prepared mustard
  2 teaspoons vinegar

Preheat oven to 350 degrees. In a bowl, combine all ingredients except topping. Shape mixture into six patties. Place in a baking pan or dish (13x9x2). Bake for 30 minutes or until done.

Combine topping ingredients; brush over patties and return to oven. Bake ten more minutes. Serves six.

(Meat Dishes, Ham - Apricot Ham Patties)

Ginger Crisps Cookies

  3/4 cup butter or margarine
  1 cup sugar
  1 egg
  1/4 cup molasses
  2 1/4 cups sifted all-purpose flour
  1/2 teaspoon salt
  2 teaspoons baking soda
  1 teaspoon cinnamon
  1 teaspoon ginger
  1/4 teaspoon ground cloves
    Granulated sugar

Preheat over to 375 degrees. In a bowl, cream the butter thoroughly, then gradually beat in the sugar until light and fluffy. Add the egg and molasses, beating well. Add sifted and combined flour, salt, soda, cinnamon, ginger and cloves. Mix well. Chill one hour.

Dough will be a little soft. Shape mixture into balls about the size of a walnut. Roll in granulated sugar. Place on greased baking sheets three inches apart to allow room for spreading. Bake until firm around the edges, about 10-12 minutes. Remove carefully to wire racks and cool throughly. Makes about 4 dozen cookies.

(Cookies - Ginger Crisps)

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