Muncie Times, Muncie, Delaware County, 3 September 1998 — Page 14

The Muncie Times, September 3,1998, Page 14

Barbecued Baked Beans Makes 12 to 14 Servings No barbecue or picnic would be complete without a big pot of beans. With canned beans you don’t need to worry about cooking and soaking. 6 slices smoked bacon 2 green onions, sliced Four 16-ounce cans pork and beans, drained, with 1 cup liquid reserved cup blackstrap molasses 1 cup Backyard Barbecue Sauce (see page 284) Preheat the oven to 350 F. In a large skillet over medium-high heat, cook 2 strips of bacon until crisp. Remove from skillet and drain on paper towels. Dice and set aside. Add the green onions to the skillet and cook 1 minute. Stir in the drained pork and beans and cook 2 to 3 minutes. Stir in the reserved liquid, molasses. Backyard Barbecue Sauce, and diced bacon. Pour into a 13 x 9-inch baking pan. Place the remaining strips of bacon on top of the beans and bake until the bacon is brown and crisp, about 45 to 50 minutes. Serve hot. Edna Lewis’s Baked Tomatoes Makes 4 to 6 servings When the garden yields more plump. Juicy tomatoes than your family can possibly eat, or when they look to beautiful to resist, try this luscious dish. Of course, you could always use canned stewed tomatoes, if time doesn’t permit you to make your own. 1 quarts (4-5 pounds) ripe tomatoes 1/3 cup cold water 2 tablespoons butter 1 slices stale bread, trimmed and cut into 12 pieces 3 tablespoons sugar teaspoon freshly ground black pepper Drop the tomatoes into a pot of boiling water, then turn off the heat and let stand for about 3 minutes. Remove the tomatoes to a colander to drain and cool. When cool enough to handle, remove the skin, which will peel off very easily when pierced with a knife. Quarter the tomatoes with a knife and remove seeds. Place the tomatoes in an enameled, stainless steel, or glass saucepan with water, and cook over medium heat for 12 to 13 minutes, shaking the pot or stirring with a wooden spoon to prevent sticking. Set aside to cool until needed or can in sterilized jars and seal. Preheat the oven to 375 Butter a casserole with about 1 tablespoon of

•• COOKING butter and line the sides of the pan with 8 pieces of bread. Add the stewed tomatoes, sprinkle with sugar, and dot with some of the remaining butter. Grind fresh pepper all overall and then place the remaining 4 pieces of bread on top dotting each piece with the last of the butter. Bake about 35 minutes . Remove and cool slightly before serving.

Bring a large pot of salted water to boil on high heat. Add the pasta. When the water returns to a full boil after the pasta has been added, cook for 30 seconds, then drain. In each of the six serving dishes, arrange the sausage alongside the pasta, nap with Roasted Red Pepper Vinaigrette, and garnish with basil. Serve immediately. Prince Akins’s Black-Eyed Pea Soup

Fettucine With Chitterling Sausage and Roasted Red Pepper Vinaigrette Makes 6 Servings Grilled Chitterling sausage has a unique flavor that is even more appeahng when napped with a tangy roasted red pepper vinaigrette and perched regally atop spicy, fresh homemade noodles. 4 cups unbleached all-purpose flour 1 teaspoon cayenne pepper

4 eggs

2 tablespoons olive oil 1/8 teaspoon salt 1 tablespoon peanut oil 21/4 pounds Chitterling Sausage, poached 1 cups Roasted Red Pepper Vinaigrette 6 sprigs fresh basil Sifth the flour and cayenne into a mound on a work surface and make a well in the center. Break the eggs into the well and add the olive oil and salt. Using a fork, beat the eggs and then gradually incorporate them into the flour. When the dough has begun to form,knead it with your hands until it becomes dry and elastic, about 10 to 15 minutes. " Add a little more flour, if needed. Form the dough into a ball, dust with flour, and wrap it in plastic. Refrigerate for 1 hours until ready to roll and cut. (The dough can be refrigerated overnight.) Divide the dough into four pieces and shape each into a ball. Flatten the pieces with a rolling pin until they are thin enough to pass through the largest setting on a pasta machine, then begin rolhng the pasta through the machine, dusting with flour between rollings. The dough gets wide as it passes through the machine, so it needs to be folded in thirds lengthwise before each run through the pasta machine. Keep lowering the setting on the rollers until the pasta has been rolled through the thinnest setting. Then cut the pasta into long strips for fettucine, toss the strips with flour, and allow them to dry for at least 15 to 30 minutes before cooking. Drape them over a broomstick to dry. Repeat with the remaining dough. Pan-fry the sausage in 1 tablespoon of the peanut oil over medium high heat for 3 to 4 minutes on all sides. Cut it into 1 -inch thick medallions and set aside in a covered dish in a warm oven to keep

warm.

Makes 6 to 8 servings Now that black-eyed peas and collard greens have become more mainstream and are so readily available in supermarkets, more cooks are experimenting with new ways of preparing them, like this delicious soup. 1 pound dried black-eyed peas 1/4 cup bacon drippings 1 medium onions, finely diced 2 cloves garlic, minced 2 ribs celery, finely diced 1 pounds smoked pork neck bones , cut into

pieces

3 quarts water 1 teaspoon bay leaves 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon freshly ground black pepper 2 cups Steamed Buttered Rice Place peas on a large bowl with 1 quart of water and soak 8 hours or overnight. Heat the bacon drippings in a soup pot and add the onions, garlic,

and celery. Saute‘ 2 minutes. Add the neck bones and water, stir and bring to a boil. Cover and reduce the heat to medium. Allow to cook until the meat easily comes away from the bone, about 1 hours. Do not overcook. Remove the neck bones from the pot, remove the meat from the bones and chop. Return the meat to the pot, stir in the cooked rice, and correct seasoning and consistency. Serve hot.

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