You will not believe how wonderful this simple little recipe is. I found it in one of my moms old cook books, New American Cook Book published in 1950. My mom never made these because she hated parsnips. I happen to love them.
I'll use the same language as the cook book.
Sauteed Parsnips
servings will depend on amount of parsnips used
print recipe
Scrape skins from parsnips. Slice lengthwise into sauce pan. Cover with water. Boil slowly until tender, about 45 minutes. Add salt during cooking. Drain. Season with salt and pepper. Dredge with flour. Saute in a little fat (olive oil and butter) until lightly browned.
Cook's Note: Parsnips may be cooked in microwave instead of boiling.
Tuesday, September 13, 2011
Monday, September 12, 2011
Lemon Meringue Pie
It's hard to believe I have not posted my favorite Lemon Meringue Pie recipe. Actually Lemon Meringue is my favorite pie. I have tried every new recipe that I've come across, but this is the first one I made in 1963 and it's still the one I love the best.
Lemon Meringue Pie
1 9-inch pie
print recipe
1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all purpose flour
Dash of salt
1 1/2 cups of hot water
3 slightly beaten egg yolks
1/2 teaspoon grated lemon peel
2 tablespoons butter
1/3 cup fresh lemon juice
1 9-inch baked pastry shell
3 egg whites
1 teaspoon lemon juice
6 tablespoons sugar
In a saucepan mix 1 1/2 cups sugar, cornstarch, flour, and salt. Gradually blend in hot water. Bring to boiling over high heat, stirring constantly. Reduce heat to medium; cook and stir 8 minutes more. Remove from heat.
Stir small amount hot mixture into eff yolks; return to hot mixture. Bring to a boil over high heat, stirring constantly. Reduce heat to low; cook and stir 4 minutes longer. Remove from heat. Add lemon peel and butter. Gradually stir in 1/3 cup lemon juice. Cover entire surface with clear plastic wrap; cool 10 minutes. Now pour into cooled pastry shell. Cool to room temperature (about 1 hour).
For meringue, beat egg whites with 1 teaspoon lemon juice till soft peaks form. Gradually add 6 tablespoons sugar, beating till stiff peaks form and sugar is dissolved. Spread meringue over filling, sealing to edges of pastry. Bake in moderate oven (350 degrees) 12 to 15 minutes or till meringue is golden. Cool thoroughly before serving.
Lemon Meringue Pie
1 9-inch pie
print recipe
1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all purpose flour
Dash of salt
1 1/2 cups of hot water
3 slightly beaten egg yolks
1/2 teaspoon grated lemon peel
2 tablespoons butter
1/3 cup fresh lemon juice
1 9-inch baked pastry shell
3 egg whites
1 teaspoon lemon juice
6 tablespoons sugar
In a saucepan mix 1 1/2 cups sugar, cornstarch, flour, and salt. Gradually blend in hot water. Bring to boiling over high heat, stirring constantly. Reduce heat to medium; cook and stir 8 minutes more. Remove from heat.
Stir small amount hot mixture into eff yolks; return to hot mixture. Bring to a boil over high heat, stirring constantly. Reduce heat to low; cook and stir 4 minutes longer. Remove from heat. Add lemon peel and butter. Gradually stir in 1/3 cup lemon juice. Cover entire surface with clear plastic wrap; cool 10 minutes. Now pour into cooled pastry shell. Cool to room temperature (about 1 hour).
For meringue, beat egg whites with 1 teaspoon lemon juice till soft peaks form. Gradually add 6 tablespoons sugar, beating till stiff peaks form and sugar is dissolved. Spread meringue over filling, sealing to edges of pastry. Bake in moderate oven (350 degrees) 12 to 15 minutes or till meringue is golden. Cool thoroughly before serving.
Sunday, September 11, 2011
Saint and Scripture Sunday
How many times have you been ask, " Where were you on September 11?" No reason to give the year, everyone knows what you mean.
Our thoughts and prayers are with everyone who lost someone on September 11, 2001. I can not remember a day that upset me as much and has changed so much in our lives. It is always a good reminder to live everyday to the fullest. Don't put things off, be kind and loving to each others. Let's not ever take our freedom for granted and pray for our troops that continue to fight and die for that freedom.
I'm reading the most wonderful book, If you Want To Walk On Water, You've Got To Get Out Of The Boat - John Ortberg.. Of course the entire book is bases on Matthew 14:22-36 - He said, "Come" So Peter got out of the boat, started walking on the water, and came toward Jesus. It's all about fear and failure, faith and trust, and recognizing our calling.
Regardless of what congress and all the political powers say, our nation was built on four powerful words. IN GOD WE TRUST.
Please take a minute to visit Dianna at The Kennedy Adventures - Saint and Scriptures Sunday.
Our thoughts and prayers are with everyone who lost someone on September 11, 2001. I can not remember a day that upset me as much and has changed so much in our lives. It is always a good reminder to live everyday to the fullest. Don't put things off, be kind and loving to each others. Let's not ever take our freedom for granted and pray for our troops that continue to fight and die for that freedom.
I'm reading the most wonderful book, If you Want To Walk On Water, You've Got To Get Out Of The Boat - John Ortberg.. Of course the entire book is bases on Matthew 14:22-36 - He said, "Come" So Peter got out of the boat, started walking on the water, and came toward Jesus. It's all about fear and failure, faith and trust, and recognizing our calling.
Regardless of what congress and all the political powers say, our nation was built on four powerful words. IN GOD WE TRUST.
Please take a minute to visit Dianna at The Kennedy Adventures - Saint and Scriptures Sunday.
Saturday, September 10, 2011
Greens With Potatoes
This is comfort food at it's best. A homey and unpretentious looking dish, that is full of taste and comfort. It also begs for a pan of cornbread.
I have been using kale because that's what's in the garden. If you use collards you may have to cook the greens longer.
Greens with Potatoes
serves 4
print recipe
4 boiling potatoes, about 1 pound
Salt
1 to 2 pounds greens, trimmed and coarsely chopped
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 large garlic clove, thinly sliced
1/2 teaspoon red pepper flakes
2 tomatoes, peeled and diced
Cover the potatoes with cold water, add salt to taste, and bring to a boil. Cook until tender, about 20 minutes. Drain, then peel and coarsely chop. Simmer the greens in a large skillet with a small amount of salted water, until tender, about 10-15 minutes, then drain. You may have to do this in two batches. Return the skillet to the stove, add the oil, and heat with the garlic and pepper flakes. When you can smell the garlic; add the greens, potatoes, and tomatoes. Cook over medium heat, breaking up the potatoes with a fork and mashing them into the greens to make a kind of rough hash. Taste for salt and serve with olive oil drizzled over the top.
I have been using kale because that's what's in the garden. If you use collards you may have to cook the greens longer.
Greens with Potatoes
serves 4
print recipe
4 boiling potatoes, about 1 pound
Salt
1 to 2 pounds greens, trimmed and coarsely chopped
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 large garlic clove, thinly sliced
1/2 teaspoon red pepper flakes
2 tomatoes, peeled and diced
Cover the potatoes with cold water, add salt to taste, and bring to a boil. Cook until tender, about 20 minutes. Drain, then peel and coarsely chop. Simmer the greens in a large skillet with a small amount of salted water, until tender, about 10-15 minutes, then drain. You may have to do this in two batches. Return the skillet to the stove, add the oil, and heat with the garlic and pepper flakes. When you can smell the garlic; add the greens, potatoes, and tomatoes. Cook over medium heat, breaking up the potatoes with a fork and mashing them into the greens to make a kind of rough hash. Taste for salt and serve with olive oil drizzled over the top.
Friday, September 9, 2011
Creole Catfish Stew
It is cold here again today. In the low 60's. I'm not ready for this weather. But it is perfect stew and soup weather. After this week of rain I think our gardens will come back with another bounty of goodies. Plus it is going back in the high 70's and 80's next week. If I don't freeze first.
Creole Catfish Stew
serves 4
print recipe
2 tablespoons cooking oil
1 onion, chopped
2 ribs celery, cut into 1/2 inch slices
1 green bell pepper, cut into 1/2 inch strips
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dry mustard
1/2 teaspoon Tabasco sauce ( more if you like)
1/2 teaspoon fresh ground black pepper
1 teaspoon salt
1/2 cup dry white wine
1 3/4 cups canned crushed tomatoes in thick puree (who cares if it's 2 cups)
3 cups canned low-sodium chicken broth or homemade stock
2 cups frozen baby lima beans ( one 10-ounce package)
2 cups fresh (cut from about 3 ears) or frozen kernels
2 pounds catfish fillets, cut into 1 1/2-inch pieces
In a large pot, heat oil over moderate heat. Add the onion, celery, and bell pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the thyme, oregano, mustard, Tabasco sauce, pepper, and 1/2 teaspoon of the salt. add the wine and cook until almost evaporated, about 4 minutes. You can increase the spiciness at the end by increasing the Tabasco sauce or adding a bit of cayenne pepper, as written it should give you a moderate heat level.
Add the tomatoes and broth to the pot and bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes. Add the lima beans and simmer 3 minutes. Stir in the corn and simmer 4 minutes more. Add the catfish and the remaining 1/2 teaspoon salt, bring back to a simmer, and cook until just done, about 2 minutes. Please don't over cook your fish. Serve topped with chopped parsley or cilantro.
This is a fast meal that serves 4. This recipe was adapted from Food & Wine Magazine, and it is by far the best recipe I have found.
Creole Catfish Stew
serves 4
print recipe
2 tablespoons cooking oil
1 onion, chopped
2 ribs celery, cut into 1/2 inch slices
1 green bell pepper, cut into 1/2 inch strips
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dry mustard
1/2 teaspoon Tabasco sauce ( more if you like)
1/2 teaspoon fresh ground black pepper
1 teaspoon salt
1/2 cup dry white wine
1 3/4 cups canned crushed tomatoes in thick puree (who cares if it's 2 cups)
3 cups canned low-sodium chicken broth or homemade stock
2 cups frozen baby lima beans ( one 10-ounce package)
2 cups fresh (cut from about 3 ears) or frozen kernels
2 pounds catfish fillets, cut into 1 1/2-inch pieces
In a large pot, heat oil over moderate heat. Add the onion, celery, and bell pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the thyme, oregano, mustard, Tabasco sauce, pepper, and 1/2 teaspoon of the salt. add the wine and cook until almost evaporated, about 4 minutes. You can increase the spiciness at the end by increasing the Tabasco sauce or adding a bit of cayenne pepper, as written it should give you a moderate heat level.
Add the tomatoes and broth to the pot and bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes. Add the lima beans and simmer 3 minutes. Stir in the corn and simmer 4 minutes more. Add the catfish and the remaining 1/2 teaspoon salt, bring back to a simmer, and cook until just done, about 2 minutes. Please don't over cook your fish. Serve topped with chopped parsley or cilantro.
This is a fast meal that serves 4. This recipe was adapted from Food & Wine Magazine, and it is by far the best recipe I have found.
Thursday, September 8, 2011
Sicilian Stuffed Tomatoes
I'm making tomatoes every way I can think of before they are gone for another year. Stop thinking about the anchovies. You will never know they are there except for the wonderful nutty flavor they give.
Let's take a look and see what else Miz Helen's Country Cottage - Full Plate Thursday has today.
Sicilian Stuffed Tomatoes
serves 4
print recipe
4 large tomatoes
1/4 cup olive oil
1 small onion, chopped
4 anchovies, chopped
1 tablespoon capers
1 tablespoon chopped parsley
1/3 cup dry bread crumbs
1 tablespoon dry white white
1/4 teaspoon salt
Freshly ground black pepper to taste
1. Preheat oven to 350 degrees F.
2. Cut the tops from the tomatoes and scoop out the centers. Chop the centers and drain.
3. In a large skillet heat two tablespoons of the olive oil, add the onion and brown lightly. Add the tomato pulp, anchovies, capers, parsley, two tablespoons of the bread crumbs, the wine, salt and pepper and mix.
4. Fill the tomatoes with the stuffing. Mix the remaining crumbs with the remaining oil and spread over the top.
5. Bake in a greased baking dish about 20 minutes.
Let's take a look and see what else Miz Helen's Country Cottage - Full Plate Thursday has today.
Sicilian Stuffed Tomatoes
serves 4
print recipe
4 large tomatoes
1/4 cup olive oil
1 small onion, chopped
4 anchovies, chopped
1 tablespoon capers
1 tablespoon chopped parsley
1/3 cup dry bread crumbs
1 tablespoon dry white white
1/4 teaspoon salt
Freshly ground black pepper to taste
1. Preheat oven to 350 degrees F.
2. Cut the tops from the tomatoes and scoop out the centers. Chop the centers and drain.
3. In a large skillet heat two tablespoons of the olive oil, add the onion and brown lightly. Add the tomato pulp, anchovies, capers, parsley, two tablespoons of the bread crumbs, the wine, salt and pepper and mix.
4. Fill the tomatoes with the stuffing. Mix the remaining crumbs with the remaining oil and spread over the top.
5. Bake in a greased baking dish about 20 minutes.
Wednesday, September 7, 2011
Perfect Apple Pie
Apple Pie is maybe one of the easiest pies in the world to make. As soon as it starts feeling like fall, I'm thinking "Apple Pie'. Remember your pie will only be as good as your apples. Every produce stand, farmers market and road side stand will start having these beauties. You will need a mixture of tart apples.
I use Granny Smith, Grimes Golden and Liberty, this time of the year. Use whatever is grown in your area. Check with your orchard to see what will be available as the weather gets cooler. If you have a choice of picking your own please do. They are so much better and have not been stored in refrigeration.
To me apple pie has to have a big slice of cheddar cheese on top.
Perfect Apple Pie
1 - 9-inch double crust pie
print recipe
6 or 7 tart apples
3/4 to 1 cup sugar
2 tablespoons all-purpose flour
1/2 to 1 teaspoon cinnamon
Dash of nutmeg, use fresh grated if you have it
Dash salt
Pastry for 2-crust 9-inch pie
2 tablespoons butter
Pare apples and slice thin. Combine sugar, flour, spices, and salt; mix with apples. Line 9-inch pie plate with pastry, fill with apple mixture; (Pile it high) dot with butter. Adjust top crust, sprinkle with sugar. Bake in hot oven (400 degrees) 50 minutes or till done.
I use Granny Smith, Grimes Golden and Liberty, this time of the year. Use whatever is grown in your area. Check with your orchard to see what will be available as the weather gets cooler. If you have a choice of picking your own please do. They are so much better and have not been stored in refrigeration.
To me apple pie has to have a big slice of cheddar cheese on top.
Perfect Apple Pie
1 - 9-inch double crust pie
print recipe
6 or 7 tart apples
3/4 to 1 cup sugar
2 tablespoons all-purpose flour
1/2 to 1 teaspoon cinnamon
Dash of nutmeg, use fresh grated if you have it
Dash salt
Pastry for 2-crust 9-inch pie
2 tablespoons butter
Pare apples and slice thin. Combine sugar, flour, spices, and salt; mix with apples. Line 9-inch pie plate with pastry, fill with apple mixture; (Pile it high) dot with butter. Adjust top crust, sprinkle with sugar. Bake in hot oven (400 degrees) 50 minutes or till done.
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