2005 July 3
|Table of Contents:
"The Spinach Dish" - Sandy
1 can garbonzo beans
Melt the brick-o-spinach in a pan, add the garbanzo beans and ½ the juice from the garbanzo bean can. Sprinkle generously with paprika. Cook off all juice on medium or medium/high.
Serve over pasta and sprinkle with feta cheese and black pepper. Squeeze 1/4 lemon on the dish just before serving.
One friend serves over couscous instead of pasta, and
cumin instead of paprika. Still another doesn't like the balance
of beans and spinach, so buys the "bag-o-spinach" instead of the
One with kids uses larger pasta so the child can pick it up with her
Corn Pudding - Suzanne
1/2 stick butter or margarine
Heat oven to 350F. Melt butter/margarine In baking/serving
(8x8" casserole) in the oven. Add remainder of ingredients into dish,
to mix, bake approximately 75 minutes. It's done when the top is golden
and knife comes out clean.
Brisket - Mom & Dad, from Ethel Fallis Loewenstein
Get "flat cut" brisket. We think Albertsons' briskets are more tender than those from HEB and also trimmed of fat better. We usually get one 3-4 lb.
Season both sides of roast with salt (about 1 tsp), pepper, paprika, garlic powder, onion powder, and Worcestershire sauce (moderately generous with the Worcestershire).
Put roast in roasting pan with fat on top. Cook uncovered at 350 degrees for 45 minutes and then remove from oven. If any crust has baked onto bottom of roasting pan, add a little water to pan and use a fork or spatula to scrape crust off pan and mix with water (good flavor for gravy). Cover top of brisket with onion slices, and add 3-4 coarsely chopped onions around side of brisket. Douse onions on top of roast generously with Worcestershire sauce. Then add more water until water is about 3/4 inch deep.
Cover roasting pan, return to oven, and cook covered for 66 minutes per pound (about 4 hr). Reduce oven temperature to 300 degrees for last 30 minutes (probably not necessary). Check about once an hour to make sure water hasn't boiled away.
When cooking is finished, remove from oven. Again use fork or spatula to loosen and dissolve any crust on bottom or sides of pan to enhance gravy. Add 1 tsp Kitchen Bouquet to gravy (optional). If gravy is too thick or too little, add water to dilute to desired consistency and/or volume. (We usually need to add some water.)
Pecan Pie - Sandy
Pastry for 9" pie shell
Arrange pecan halves in the bottom of pie shell. Beat eggs; add butter, corn syrup & vanilla. Stir until well blended. Combine sugar & flour and blend with egg mixture. Pour over nuts in pie shell. Let stand until nuts rise to surface.
Bake in 350° over for 45 minutes.
1 3/4 cup flour
Mix flour & salt, blend with oil with fork. Sprinkle in water. Ball dough, add 1-2 Tbsp oil if too dry.
Sandy's Trout - Sandy
Ingredients:Rainbow Trout (light pink)
½ cup crushed pecans
½ cup crushed cornflakes
one spoon sugar
dash of red pepper flakes
Directions:Dip the trout fillets into flour on both sides. Dip the trout fillets into a mixture of two eggs and ½ cup milk. Coat the trout with the breading mix.
Bake on 400° F for fifteen minutes on a buttered cookie sheet.
Salmon - Sandy
Ingredients:Salmon (0.8 lbs)
Juice from one lime
Juice from one lemon
Juice from one orange
honey (1 - 2 tablespoons)
sprinkle of hot pepper
Directions:Marinade salmon for half hour or more. Cook in casserole dish covered in foil on 425° for 18 minutes (skin down).