Pork Seasoning Blend

PORK SEASONING BLEND

This amount is good for about 1 lb. of pork

NOTE:  I have found that if you double or triple this recipe, DO NOT INCREASE the salt, as it is overpowering, to my family's taste, anyway.  Just a warning to please taste test first.

PAPRIKA, 3 tablespoons

CAYENNE PEPPER, 1/2 teaspoon

GARLIC POWDER, 1 tablespoon

OREGANO, dried, 2 teaspoons

THYME, dried, 2 teaspoons

SALT, 1/2 teaspoon

WHITE PEPPER, 1/2 teaspoon

CUMIN, ground, 1/2 teaspoon

NUTMEG, ground, 1/4 teaspoon

Combine and store in an airtight container in a cool, dry place.

Baked Deviled Eggs

Food Writer's Favorites - Entrees - Quick & Easy Recipes

Baked Deviled Eggs

Recipe from Suzanne Hall, Food Editor, The Chattanooga Times, Chattanooga, Tennessee

Deviled eggs are traditional picnic fare, but in this recipe, shared by a Chattanooga cooking teacher, they get a classy touch for brunch or supper.  The eggs are good served over rice, toasted English muffins or waffles.  For a fancier dish, serve them in puff pastry shells.  However you serve them, they are quick, easy and tasty.

Serves 6 to 8

6 hard-cooked eggs
1 cup plus 3 tablespoons dairy sour cream
2 teaspoons prepared mustard
1/4 teaspoon salt
2 tablespoons butter or margarine
1/3 cup chopped onion
1/2 cup chopped green pepper
1 can (10-3/4 oz.) condensed Cream of Mushroom Soup, undiluted
1/4 cup chopped pimento
1/2 cup grated Cheddar cheese

Peel eggs; cut in half, lengthwise.  Remove yolks; reserve whites.  

Mash yolks, blend in 3 tablespoons sour cream, mustard & salt.  Filled reserved egg whites with yolk mixture.  

Heat butter in a medium saucepan.  Add onion and bell pepper; saute' until tender.  Remove from heat.  Stir in mushroom soup, pimento and remaining 1 cup sour cream; mix well.

Pour half of the soup mixture into a shallow 1-1/2 quart baking dish.  Arrange filled eggs, cut-side up, in a single layer over the soup mixture.  Pour remaining soup mixture over eggs.  Top with cheese.  Bake in a preheated 350-degree oven 20 minutes, or until heated through.  Let stand 5 minutes before serving.  Serve over hot cooked rice, toasted English muffins halves, waffles or puff pastry shells.

Ice Cream Pie

PIE PAN ICE-CREAM DESSERTS

The Farm Journal's Timesaving Country Cookbook was printed by Doubleday in 1961.  I found this vintage cookbook at a garage sale and found myself reading it from cover to cover.  This is one of my favorite desserts from the book.  I make several of these in different flavors for a last minute dessert or birthday party with cake.  The ice cream makes the pie shell - so no pastry is needed.  Basically, you freeze the shell and then add your filling of choice and return "pie" to the freezer.  Here's how to do it.

Ice Cream Pie Shell

Line a pie pan with 1 quart of ice cream of any flavor you desire.  For a more generous "crust" use 1-1/2 pints of ice cream.  Cut ice cream into 1-1/2 inch slices and lay in bottom and sides of the pie pan to cover.  Cut remaining slices in half and and arrange around the top of the pan to make rim.  Fill spaces with ice cream where needed and use the back of a spoon to smooth the "crust".  Freeze the completed shell in a large freezer bag.  Freeze until firm before adding fillings.

Here a recipe for 

Chocolate-Peppermint Pie

1 tablespoon cocoa powder

1/2 cup sugar

1 (4 oz.) pkg chocolate pudding mix

1 teaspoon vanilla

2 cups heavy cream

2 (8") frozen peppermint ice cream shells

Combine cocoa and sugar. Add to pudding mix and prepare as directed on package.  Add vanilla and fold heavy cream into the chocolate pudding mixture.  Pour into the 2 peppermint ice cream shells and freeze until firm.  Makes 2 (8") pies.

Chef Andrew Francisco's Herb Salad

YIELD 4 servings

INGREDIENTS

Herb Salad
Small romaine heart, 1 (thinly sliced crosswise)
Small carrots, 3 (peeled, halved lengthwise and thinly sliced crosswise)
Celery stalk, 1 (halved lengthwise and thinly sliced on a bias)
plus  2 tablespoons celery leaves (roughly chopped)
Scallions, 2 (trimmed and thinly sliced on a bias)
Small red bell pepper, ½ (thinly sliced lengthwise)
English cucumber, ¼ (peeled, sliced into 1-inch segments,
sliced lengthwise into thin planks and then stacked and sliced lengthwise into matchsticks)
Cilantro leaves, ½ cup (roughly chopped)
Flat-leaf parsley leaves, ½ cup (roughly chopped)
Mint leaves, 5 (roughly chopped)
Limes, 1 (halved)
Kosher salt
Freshly ground black pepper
Canola or olive oil, 1½ tablespoons

DIRECTIONS

1. Make the herb salad: In a large bowl, toss together the:

• Sliced romaine heart
• Sliced carrots
• Sliced celery and chopped celery leaves
• Sliced scallions
• Sliced red bell pepper
• Cucumber matchsticks
• Chopped cilantro
• Chopped parsley
• Chopped mint

Squeeze over the salad the:

• Juice from the lime halves

Season with:

• Kosher salt
• Freshly ground black pepper
• Extra-virgin olive oil

Toss to combine. Cover the bowl with plastic wrap and refrigerate.

Vinegar Veggie Wash

DIY Vinegar Veggie Wash

• 1/4 cup white vinegar 
• 2 tablespoons salt 

Add all together to a sinkful of water

Soak veggies for 30 minutes, rinse and dry before refrigerating.

Removes dirt/grime/bacteria and prolongs freshness.

Indiana Meat Loaf

 

 Indiana Meat Loaf 

from the  NUTBREAD AND NOSTALGIA COOK BOOK  

of the Junior League of South Bend, Indiana circa 1979

 Ingredients 

•  2 slices rye bread, cubed
•  2 slices white bread, cubed 
• 1 cup water 
• 1 pound ground beef, chuck or sirloin 
• 1 medium onion, chopped 
• 1 teaspoon snipped parsley 
• 1 egg, slightly beaten
• 1 teaspoon salt 
• 1/4 teaspoon pepper 

 Directions 

 In a large bowl, combine breads and water. When water has been absorbed, mash with fork. Stir in meat, onion and parsley. Add the egg, salt, and pepper. Mix well. Place the mixture in a 9 x 5 x 3-inch pan. Bake at 375 degrees for 40-60 minutes. Can be prepared in advance. Serves 4 to 6.

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