The Independent-News, Volume 121, Number 52, Walkerton, St. Joseph County, 9 May 1996 — Page 8

INDEPENDENT NEWS — MAY 9, 1996

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PORK CHOPS WITH RICE From Rhonda Muniz 4-5 Pork Chops (any kind) 1 can Cream of Mushroom Soup 3 /4 can of milk 1 medium onion (sliced) 7i cup of instant rice (optional) Season to your taste Place chops in a casserole dish with lid or slow cooker. Season as you wish. Slice onion over top of chops. In medium bowl mix soup, milk and rice together. Pour over chops. Place lid on top and bake at about 325 for 3-4 hours till tender. If using a slow cooker put on low setting and cook for 4-5 hours. FRENCH PEASANT SOUP From Nadine Keiper 3 4 cup navy pea beans 1 quart water 8 slices of bacon, cut up 3 onions, sliced 12 cups cabbage, shredded 4 medium turnips, cubed 2 carrots, sliced 2 cloves of garlic, pressed Vi cup barley 27i quarts of water 2 tabsp. salt 7i tsp. black pepper 7i tsp. thyme 1 pound Italian sausage Wash beans. Combine with 1 quart of water in 8 quart kettle. Bring to boil and cook for two minutes. Remove from heat, cover and let stand for one hour. Simmer beans until tender for 1 to 1/2 hours. Cook bacon. Add to beans. Cook onion slices in bacon fat until slightly brown on both sides. Add to beans along with bacon fat. Add remaining ingredients except sausage. Bring to a boil and simmer, covered, for 30 minutes. Add sausage and continue cooking until all the vegetables are tender. Remove sausage, slice and return to soup. FIRE ISLAND MEAT LOAF 3 lbs. ground beef 1 large onion, sliced garlic powder to taste Salt 1 can chicken broth 2 cups corn chips, crumbled Mix all ingredients with hands. Rub finished, unbaked meat loaf with butter before baking. Cook about 1 hour at 350, basting occasionally with chicken broth. Good hot or cold. LEMON SPONGE PIE 1 cup sugar 2 tbsp, butter 3 eggs, separated 3 tbsp, flour 7i tsp. salt Juice and grated rind of 1 lemon 1 7i cups hot water or milk 19” unbaked pie shell Cream sugar and butter. Add egg yolks and beat well. Add flour, salt, lemon juice and rind. Add water or milk. Fold in, stiffly beaten egg whites. Pour into unbaked pie shell and bake at 325 for 45-50 minutes.

MOIST CHOCOLATE CAKE From Grandma 2 cups flour, sifted 2 cups sugar 3/4 cup cocoa 2 tsp. baking soda 1 tsp. baking powder pinch salt 7i cup oil 1 cup hot coffee 1 cup milk 2 eggs Mix together flour, sugar, cocoa, baking soda and powder, and salt. Make a well in the center of the dry ingredients and add oil, coffee, milk and eggs. Beat just enough to mix well (Batter will be lumpy.) Pour into a greased 9x13 cake pan and bake 35 minutes at 350. Spread slightly warm cake with Quick Carmel Frosting (or any other favorite!) QUICK CARMEL FROSTING 7i cup butter or margarine 1 cup brown sugar 7k cup milk 1 3/4 - 2 cups sigted confectioner’s sugar Melt butter in saucepan. Add brown sugar and cook over low heat 2 minutes, stirring constantly. Add milk and continue stirring until mixture comes to a boil. Remove from heat and cool. Add confectioner’s surgar until frosting reaches spreading consistency. SOUR CHERRY PIE 1 7k cups cherry juice 1 7i cups water 1/8 tsp. salt 3 % cup sugar s*/2 tbsp, tapioca 7k tsp. almond extract 3 cups canned sour cherries, drained 19” unbaked pie shell Heat cherry juice and 1 cup water. Mix tapioca, sugar and salt with 7i cup water until smooth. Stir slowly into hot juice and water, stirring and cooking until thickened. Add almond extract. Remove from heat. Add cherries. Chill until cold. Pour into unbaked 9” shell. Top with pastry strips to form lattice or bake without and top with crumbs when pie is partly finished. Bake at 400 on lowest oven shelf for 10-15 minutes; then turn oven to 350 and bake until finished (lower heat if pie gets too brown.) “LOVELIGHT” CHOCOLATE CHIFFON CAKE 2 eggs, separated 1 7i cups sugar 1 3/4 cups cake flour, sifted 3/4 tsp. baking soda 3/4 tsp. salt 4 tbsp, cocoa 7i cup vegetable oil 1 cup buttermilk Beat eff whites until frothy. Gradually add ‘/z cup sugar. Beat mixture until very stiff. Set aside. Sift remaining sugar, flour, soda, salt and cocoa into another bowl. Add oil and half of buttermilk. Beat 1 minute with mixer. Add remaining buttermilk and egg yolks and beat 1 more minute. Fold in egg white mixture. Pour into 2 greased and floured 8” round cake pans or one 9x13 baking pan. Bake at 350 for 35-40 minutes.

FETTUCINE ALFREDO From Marion Joyce 1 lb. dried pasta 4 tbls. margarine 1 cup heavy cream Salt to taste 7i tsp. freshly grated nutmeg Freshly ground white pepper to taste 7i cup grated Parmesan cheese Bring large pot of water to a rapid boil. Add pasta, cook until al dente (approximately 10 minutes). Combine butter and cream in a large skillet, over medium heat, and boil. Stir frequently until sauce is slightly thickened. Add nutmeg, pepper and salt. Remove from heat and set aside. Drain pasta, add it to the skillet. Sprinkle in grated cheese stirring until the pasta is completely coated with sauce. Season with salt and pepper. Serve hot. CASSEROLES Casseroles are wonderful inventions. They can be designed to fit any schedule and taste preference; they can take on the personality of whatever is ripe in the garden, plentiful in the refrigerator or on special at the grocery store! CASSEROLE 8 oz. noodles 1 7i lb. ground beef 2 cups tomato sauce 1/8 tsp. worchestershire sauce 7i cup onion, chopped 1 tbsp, green pepper, chopped 8 oz. cream cheese 1 cup cottage cheese 7i cup sour cream 3 tbsp, melted butter Cook noodles until tender, drain and set aside. Brown beef. Add tomato sauce, worchestershire sauce, onion and pepper. Combine cheeses and sour cream. Butter large casserole. Pour in half of the noodles, add cheese and cream mixture and cover with remaining noodles. Top with beef mixture. Drizzle melted butter over top. Bake at 350 for 30-45 minutes. CHICKEN CORN PIE 1 stewing chicken 1 quart corn, cooked pastry enough for double-crust pies Cook chicken and remove from bones. Make a thin gravy with the chicken stock. Line two 9” pie plates with pastry. Place meat and corn in alternate layers in crust. Add gravy enough to barely cover chicken and corn mixture. Cover with crust and seal edges. Bake at 425 for 20 minutes. Eat hot with remaining gravy. VARIATION: 1. Delete 3 cups corn. In place of com add cooked carrots, peas and cubed potatoes. 2. Beef Vegetable Pie-follow above procedure but substitute 1 7i lbs. beef in place of chicken. Cook beef until tender. Cube and follow procedure using beet broth. Use 1 cup each peas, carrots, potatoes and corn, cooked. DIETERS’ POTATO SALAD 10 potatoes 5 stalks celery, chopped 1 green or red bell pepper, chopped 7k cup non-fat plain yogurt 2 tbls. non-fat mayonnaise 2 tbls. cider vinegar 1 tbls. Dijon mustard 1 tbl. lemon juice salt and pepper to taste Microwave potatoes in covered glass bowl with a little water on high for 12 minutes, or just until tender. Cool in refrigerator. Dice into one inch pieces. Mix together remaining ingredients. Mix potatoes and dressing, coating all potatoes.