Page78,Babylove's

PAGE 78

LINGUINE WITH WHITE CLAM SAUCE

8 oz. linguine
3 TBS olive oil
1/2 large onion, finely chopped
6 cloves garlic, minced
2 TBS flour
1 (61/2 oz.) can minced clams, drained (I use 2 cans)
1 1/4 cup low sodium chicken broth
1/4 cup grated parmesan cheese
2 TBS minced parsley

Cook linguine according to directions. Rinse with cold water, drain and set aside. Meanwhile, in a heavy, 10 inch skillet, over moderate heat, heat olive oil 1 minute; add onion and garlic and cook, uncovered, until onion is soft - about 5 minutes. Blend in flour and cook, stirring constantly, 1 minute. Add clams, chicken broth and cook, stirring, 4 minutes longer. Stir in the cheese. Add cooked linguine and cook 1 minute longer, tossing well, until heated through. Mix in the parsley and serve.

OLD-FASHIONED MEATLOAF

Ingredients:

2 lbs. thawed Ground Beef
1 cup oatmeal
1/4 cup finely chopped onion
1/4 cup milk
6 tablespoons catsup
2 eggs, beaten
1 tablespoon Worchestershire Sauce
2 tablespoons chopped fresh parsley
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 slices cut in half diagonally American Cheese

Directions:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine all ingredients except 2 tablespoons catsup; mix lightly.
3. In a 10x6-inch baking dish shape meat into a loaf.
4. Brush with remaining catsup.
5. Bake 45 minutes or until meat is 160 degrees and no longer pink in the center.
6. Top with cheese slices. Return to oven until cheese melts.

PEANUT PATTIES

Ingredients:

3 cups Raw peanuts
1 cup Karo light corn syrup
1 stick Butter/margarine
Red food coloring -- optional
3 cups Sugar
1 cup Water
1 tsp Vanilla Extract

Directions:

Cook peanuts, sugar, corn syrup and water over medium heat to hardball stage.

Remove from heat, add butter, vanilla and a few drops of food coloring. As soon as the candy is cool enough to handle, hand beat until creamy. Drop by spoonfuls on waxed paper. If the candy gets too firm while pouring, beat in half a teaspoon of warm water. You may have to do this several times, but the candy will get creamier each time. Be careful not to get the candy too thin.

CORN DOGS

1 cup flour
2/3 cup yellow cornmeal
2 Tab. sugar
1 1/2 tea. baking powder
1 tea. salt
1/2 tea. dry mustard
2 Tab. shortening
1 beaten egg
3/4 cup milk
1 pound hot dogs (8-10)
cooking oil

Directions:

In bowl combine flour, cornmeal, sugar, baking powder, salt, and dry mustard. Cut in shortening until mixture resembles fine crumbs. Mix egg and milk. Add to dry ingredients; mix well. Insert wood skewers into ends of hot dogs. Pour oil into skillet to depth of 1 inch. Heat oil to 375 degrees (I use my electric wok for this). Coat hot dogs with batter. If batter is too thick, add 1-2 Tab. milk. Arrange coated hot dogs 3 at a time in hot oil; turn hot dogs with tongs after 10 seconds to prevent batter from sliding off. Cook 3 minutes, turning again halfway through cooking time. Serve hot with mustard if desired.

ANOTHER CORN DOGS

Ingredients:

3/4 cup yellow cornmeal
3/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
2/3 cup milk
10 small wooden sticks
10 hot dogs
Oil for deep-fat frying

Directions:

Combine cornmeal, flour and egg; mix well. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks in hot dogs; dip into batter. Heat oil to 375 degrees F. Fry until golden brown, about 5-6 minutes. Drain on paper towel.

ANOTHER COCONUT CAKE WITH 7-MINUTE FROSTING

Ingredients:

3 egg whites
1 1/2 cups sugar
3/4 cup shortening or butter
1/2 tsp vanilla extract
3 egg yolks
1/4 cup fresh or packaged coconut
2 1/4 cups cake flour
2 1/4 tsp baking powder
1/2 tspn salt
3/4 cup coconut milk (fresh or canned)

Beat egg whites until stiff but not dry. Beat in 1/2 cup sugar 2 tbsps at a time. Cream butter and add vanilla. Beat in 1 cup sugar, and egg yolks - beat well. Stir in coconut. Sift dry ingredients together and add alternately with coconut milk. Fold in egg whites, spoon into two 9 in pans and bake 25-30 min or until done.

7 Minute Frosting

3/4 Cup sugar
2 tbsp water
1/8 tsp cream of tartar (or 1 tspn corn syrup)
1/8 tsp salt
1 egg white
1 cup flaked/shreaded coconut (fresh or packaged)
1 tspn coconut or vanilla extract

Mix sugar, water, cream of tarter, salt and egg white in double boiler top. Stir to dissolve sugar. Set over boiling water and beat with mixer until peaks are formed.
Beat until siff. Remove from heat and continue beating until icing is thick enough to spread then sprinkle coconut on cake.

HOT DRUNKEN SPARERIBS

Vegetable oil for frying
2 pounds pork spareribs
4 Tbsp. cornstarch
8 Tbsp. rice wine or sherry
4 Tbsp. curry powder
1 onion, finely chopped
3 cloves garlic
4 tsp. sugar
5 Tbsp. soy sauce
2 small jalepeno peppers, de-seeded and finely chopped
4 Tbsp. sesame seed oil
4 Tbsp. tomato paste

Cut the spareribs into small pieces (your butcher at the local grocery store will probably do this for you free of charge). Mix spareribs together with cornstarch, rice wine or sherry and curry powder. You can marinate the ribs for a couple of hours to make the taste stronger. Remove ribs from the marinade and deep fry in hot oil for about 3 to 5 minutes. Remove with slotted spoon and drain on paper towels. Pour out all but just a coating of the oil from the pan/fryer in which you cooked the ribs.

Over medium heat, add the onion and garlic and saute for a few minutes. Then add sugar, soy sauce, peppers, sesame seed oil and tomato paste and stir to make a smooth paste. Add the spareribs to the paste, mix well to coat the ribs and then serve. You can add some more soy sauce and sesame seed oil to increase the amount of sauce. You could also add some of the rice wine or sherry for the same purpose.

CHICKEN SUCCOTASH PIE

3 cups cooked chicken, chopped
1 can (10 and 3/4 ounces) cream of celery soup, undiluted
1 can (10 and 3/4 ounces cream of chicken soup, undiluted
1 jar (6 oz.) sliced mushrooms, drained
1 cup frozen lima beans, defrosted
1 cup frozen corn, defrosted
2 tsp. lemon juice
1 tsp. Worcestershire sauce
Salt and pepper to taste
3/4 cup to 1 cup of chicken broth
3 hard-boiled eggs, peeled and sliced
1/3 cup butter
2 and 1/2 cups self-rising flour
1 and 1/2 cups milk

Preheat oven to 435 degrees. In a large bowl, combine chicken, celery soup, chicken soup, mushrooms, lima beans, corn, lemon juice and Worcestershire sauce. Add about 1 cup of chicken broth or just enough to make the mixture nice and creamy. Pour into a greased 13 x 9-inch baking dish (substitute a 3-quart casserole dish). Place egg slices on top of the chicken mixture. In another bowl, mix butter with the flour and blend in milk and salt and pepper. Spoon dough evenly over mixture in baking dish. Bake in preheated oven for 30 minutes or until crust is nicely browned.

CHOCOLATE BUTTERMILK PIE

3 ounces chocolate
1 9-inch prepared pie shell
3 eggs
3 egg yolks
1 and 1/2 cups buttermilk
4 Tbsp. butter, melted
Juice of 1 lemon
Zest of 1 lemon
1 tsp. vanilla extract
1/2 cups brown sugar
1 and 1/2 Tbsp. all-purpose flour

Bake pie shell in 350 degree oven for about 15 minutes. Allow to cool. Melt chocolate in a double broiler. Remove from heat and allow to cool slightly, then spread chocolate evenly around surface of pie shell. Whisk together eggs, egg yolks, buttermilk, butter, lemon juice and zest and vanilla. Combine sugar and flour together and slowly add to the egg and buttermilk mixture. Pour mixture into a saucepan and cook over medium heat for about 5 to 7 minutes or until thickened. Pour mixture into pie shell and bake for about 30 minutes at 350 degrees. The custard will set up while cooking and should firm up as it cools.

TOFFEE

1 cup almonds
1/2 cup butter
1 cup brown sugar
1 cup chocolatechips

Chop the almonds and pour them into a smallish(9"round) pan. Shake the pan so the almonds are spread evenly.

In a heavy 2quart saucepan, mix the butter and sugar over medium heat. Stir gently until the sugar is melted, then stir faster for about 5 minutes. Cook to hard crackstage. I usually know it's ready when the mixture forms into one lump.

Pour the sugar and butter onto the nuts and spread it evenly. Sprinkle the chocolatechips on top. Cover the pan. After about 5 minutes the chips will have melted, and you can spread them evenly over the toffee.

Cool and break into chunks.

SUGAR-FREE PEANUT BUTTER PIE

Cookie crust ingredients:

2 cups biscuit mix
1/4 cup pecan pieces
2/3 cup pitted dates
2 egg whites
1 teaspoon vanilla
3 Tablespoons warm water
6 Tablespoons butter

Filling ingredients:

2 small bananas, thinly sliced
3 cups 1% milk
2/3 cup smooth unsweetened peanut butter
6-serving package non-instant sugar-free vanilla pudding
2 Tablespoons finely chopped pecans (reserved)

instructions:

Preheat oven to 350 degrees.

Crust:
Use a blender or food processor to chop pecan pieces until finely ground. Sift biscuit mix, and stir in 1/4 cup pecans. Set aside.
Use a food processor or blender to purée dates, gradually adding egg whites and warm water. Beat several minutes until creamy. Melt butter, and then stir in date cream and vanilla. Fold liquid ingredients into biscuit mix. Stir only until blended.
Press the moist dough to the edges of a 9" x 11" pan or into two 9" pie pans. The crust will be about 1/4 inch thick.
Bake 7-10 minutes at 350 degrees until light brown on top edges. Set aside.

Filling:
Leave oven at 350 degrees.
Distribute banana slices on the baked cookie crust; set aside.
Warm peanut butter in microwave oven until "melted." Whisk peanut butter and vanilla pudding powder into milk. Heat on medium, stirring constantly, until at a full boil and smoothly blended.
Pour hot pudding mix evenly over banana slices, just covering the edges of the crust. Sprinkle on top 2 Tablespoons finely chopped pecans.
Bake at 350 degrees for 7-10 minutes. Allow at least 20 minutes to cool and set. Serve warm or at room temperature. Makes 18 2" x 3" servings.

TURKEY IN A SMOKER

Ingredients:

1 turkey
1/2 cup butter
3 cups cola-flavored carbonated beverage
1 apple, quartered
1 onion, chopped
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon ground black pepper
4 cloves crushed garlic
seasoned salt to taste

Directions:

1. Preheat an outdoor smoker to 225 to 250 degrees F (110 to 120 degrees C).
2. Remove turkey innards. Rinse turkey under cold water and pat dry. Place in a medium roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt and ground black pepper. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Cover loosely with foil.
3. Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C). Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.

SAUTEED MEATBALLS

-1/2 cup soft bread crumbs
-1/4 cup milk
- 1 lb. ground beef
- 1 tsp. salt
- 1 small onion,minced
-flour
-2 tbs margarine
- 1/4 cup molasses
- 1/4 cup vinegar
- 1/4 cup catsup
- 1/4 tsp hot sauce
- 1/2 tsp marjoram

Soak the bread crumbs in milk in a bowl for about 5 minutes.Add the beef, salt,& onion & mix well. Shape into 12 balls. Roll in flour & brown in the margarine in a skillet. Stir in remaining ingredients & simmer for 10 minutes,stirring occasionally.

PORK SAUSAGE MEATLOAF

3/4 cup milk
1/2 cup ketchup
1 Tbsp prepared mustard
1 & 1/2 pound ground beef (round)
1 pound bulk country style sausage
2/3 cup oatmeal or bread crumbs
1/3 to 1/2 cup chopped onion
1/4 cup parsley
2 tsp salt
1 tsp black pepper
2 eggs, beaten

Blend milk, ketchup & mustard thoroughly. Mix all ingredients together with hands. Form into a loaf and bake at 350 for 1 1/2 hours. Drain fat and let sit 10 minutes before slicing. I usually double this recipe and make 2 loaves.

ROASTED RACK OF PORK

Ingredients for 6 Servings:

5 lb Loin of pork, chine bone removed
2 cloves Garlic, peeled

Procedures:

1. Trim excess fat from pork loin and trim rib bones of all extra meat. (This is called ''''frenching'''' the bones; you can ask your butcher to do this for you).
2. Cut garlic cloves in half and rub over all surfaces of loin, sprinkle loin generously with black pepper.
Place rack of pork, bones up, on rack in shallow roasting pan.
4. Place in preheated 350 degree F. oven and roast for 1 to 1 1/2 hours, about 18 to 20 minutes per pound, until meat thermometer inserted in center of loin eye reads about 155 degrees F. Remove rack from oven, let rest about 10 minutes.
5. Cut between rib bones to serve.