1 can stewed tomatoes
Mix enough self-rising flour into stewed tomatoes until you have a stiff dough. Drop into hot broth to cook. If you prefer sweet tomato dumplings, add a little sugar to the tomatoes before adding the flour.
1 (2 pound) head cauliflower, broken into florets
2/3 cup vegetable oil
1/3 cup white vinegar
2 teaspoons salt
1 teaspoon oregano, crumbled
1/2 teaspoon granulated sugar
1/4 teaspoon pepper
1 clove garlic, crushed
1 (6 ounce) can pitted large ripe olives, drained
1 green bell pepper, cut into 1/2-inch strips
Bring oil, vinegar, salt, oregano, sugar, pepper and garlic to boiling. Add cauliflower florets. Cover and cook until tender. Discard garlic. Transfer to bowl. Top with pepper strips and olives. Cover and chill. Drain before serving.
Shaker Lemon Pie
2 large lemons
2 cups granulated sugar
4 eggs, well beaten
Pastry for double-crust 9-inch pie
Slice lemons as thin as paper, rind and all. Combine with sugar; mix well. Cover and refrigerate. Let stand 2 hours, preferably overnight. Stir occasionally.
Add beaten eggs to lemon mixture; mix well. Turn into unbaked pie shell,arranging lemon slices evenly. Cover with top crust. Cut several slits near center. Cover pie edge with foil. Bake at 450 degrees F for 15 minutes. Remove foil. Reduce heat to 375 degrees F and bake for about 20 minutes or until silver knife inserted near the edge comes out clean. Cool before serving.
Makes 8 to 10 servings.
New Orleans Style Cabbage Rolls
Source: Chef Yancy Roush
6 poached cabbage leaves
1/3 cup whipping cream
1/4 cup soft bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup andouille sausage
1 cup pork sausage
2 tablespoons butter or margarine
1 medium carrot, thinly sliced
2 medium tomatoes, diced
1 medium onion, minced
2 cloves fresh garlic, minced
1 cup tomato juice
To prepare filling, beat egg; mix in whipping cream and bread crumbs. Add salt and pepper. Lightly combine with meats and set aside.
To prepare cabbage, cut and core cabbage. Remove outer leaves. Poach 2-3 minutes in boiling water. Remove and allow to cool.
Place equal amounts of filling into each cabbage leaf. Roll up and secure with wooden pick. Dust rolls with flour and saute in preheated skillet with butter until browned. Transfer to baking dish.
Surround with carrots and tomatoes. Add tomato juice. Allow to rest overnight.
Bake 1 hour, covered, at 375 degrees F. Remove cover and bake for 15-20 minutes.
Serve with green beans and rice.
Fresh Figs in Nightgowns
Source: Desserts 1-2-3 by Rozanne Gold
12 large ripe purple figs
1 cup Nutella
1 1/2 cups plain yogurt
Wash figs and pat dry. Set aside.
Put Nutella in a warm place so it is easy to spoon. Or place the jar in a bowl of very hot water. Spoon Nutella into a clean, dry bowl. Whisk in 1 cup yogurt until completely smooth.
One by one, dip each fig into the mixture, holding it by its stem. Cover each fig completely or almost completely with a thin coating. Place on a large plate lined with wax paper. Refrigerate until very cold.
Serve a few tablespoons of plain yogurt alongside. This looks great presented on fresh fig, grape, or lemon leaves. Serve immediately with a fork and a knife.
NOTE: If you don’t feel like dipping the figs, you can serve them whole with a ramekin of the sauce on the side, or cut the figs in half lengthwise and generously drizzle with the sauce.
1 (4 to 5 pound) fresh beef brisket
1 (5 ounce) bottle liquid smoke
3 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons celery salt
1 (18 ounce) bottle barbecue sauce
Heavy-duty aluminum foil
Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing enough foil to cover meat. Turn brisket fat-side down and pour entire bottle of liquid smoke over meat. Sprinkle the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight.
Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let cool. Pour off gravy and refrigerate until cold.
Slice meat with meat slicer on a thin setting or use an electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cook an additional 30 to 45 minutes in a 300 degree F oven until warm.
Yields 8 to 10 servings.
Low-Fat S’Mores Fudge
8 ounces reduced-fat semisweet chocolate-flavor baking chips
2/3 cup non-fat sweetened condensed milk (not evaporated milk)
1 teaspoon vanilla extract
1 1/3 cups miniature marshmallows
2 low-fat graham crackers, broken into small pieces.
Line an 8-inch square pan with aluminum foil, then grease the foil.
Cook the chips and condensed milk in a heavy saucepan over low heat, stirring often until melted and smooth. Remove from heat, let cool 2 minutes, and then stir in the vanilla extract and 1 cup of the marshmallows.
Pour into lined pan. Stick graham cracker pieces and remaining marshmallows into fudge. Refrigerate 3 hours or until firm. Invert pan, peel off foil and invert fudge.
1 small box raspberry gelatin
2 cups hot tomato juice
1 tablespoon horseradish
Dissolve gelatin in tomato juice. Add and mix in horseradish. Line bottom of 1 pint mold with avocado slices. Top with gelatin mixture. Refrigerate until set.
Sweet Onion Grilled Quesadillas
1 medium-large Vidalia sweet onion
Olive oil for brushing onion and tortillas
4 (6- to 7-inch) flour tortillas
3/4 cup grated Monterey jack cheese (about 3 ounces)
1/4 cup packed fresh coriander sprigs, washed, dried and chopped coarse
Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact. Brush both sides of slices lightly with oil and season with salt and pepper. Grill onion on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until lightly charred and softened. Transfer onion as grilled to a bowl, separating rings. Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter. Divide onion, Monterey jack, and coriander between tortillas and cover with remaining 2 tortillas. Brush tops of quesadillas lightly with oil.
With a metal spatula transfer quesadillas to a rack set 5 to 6 inches over glowing coals and grill until undersides are golden brown, about 1 minute. Sandwiching each quesadillas between 2 metal spatulas, flip quesadillas over and grill until undersides are golden brown, about 1 minute. Transfer quesadillas to a cutting board and cut into wedges.
Serves 2 as a light luncheon main course or side dish.
Make as many fruit stacks as desired, beginning with a pineapple slice, topping that with a peach half, an apricot half and a seeded whole prune. Stir together 1/2 cup melted butter, 1/4 cup dark brown sugar and 2 tablespoons dark rum. Spoon over fruit stacks and bake at 350 degrees F for 10 minutes. Baste with extra sauce and serve as an accompaniment to poultry or game. Sauce is sufficient for at least 8 fruit stacks.