William Penn Life, 2007 (42. évfolyam, 1-12. szám)
2007-06-01 / 6. szám
fhe J-fußgrcto Kitchen Fried Cabbage, Onions 6 Bacon 7 slices thick bacon 2 tablespoons unsalted butter I medium Vidalia onion sliced very thin I small head green cabbage 3 tablespoons cider vinegar Salt and pepper to taste Water Core and cut the cabbage in quarters. Cut the bacon strips into ki-inch pieces and cook on medium heat in a large frying pan with a lid. When the bacon is ready to turn, add the butter and onion, cooking till light golden brown. Add the cabbage quarters and enough water to create steam when pan is covered. Stir the cabbage often adding water as needed a little at a time, creating steam. When the cabbage is soft enough, add the vinegar, salt and pepper, heating for another five minutes. Remove from pan and serve hot to your guests. Low-Carb No Crust Lemon Pie 4 egg whites A teaspoon cream of tartar 6 tablespoons Splenda sweetener 5 egg yolks, beaten 3 tablespoons lemon juice I teaspoon lemon zest I cup Splenda sweetener 3 small packets Splenda sweetener I pint heavy whipping cream Pam spray to grease pie pan Preheat your oven to 275 degrees. Grease a Pyrex or non-reactive pie pan with the Pam and set aside. Beat the egg whites until very foamy then add the cream of tartar and beat until they form stiff peaks. Add the 6 tablespoons of Splenda and beat another two minutes. Spread this mixture in the bottom and up the sides of the pie pan. Bake for one hour at 275 degrees, then raise the temperature to 300 and continue baking for another 20 minutes. Remove from oven and place on a wire rack to cool. In a double boiler pour in the egg yolks, one cup of PfCfPES Splenda, lemon juice and zest. Cook until the mixture thickens, then set aside to cool. In a mixing bowl, whip the heavy cream adding the three packets of Splenda. When the whipped cream thickens, fold in the cooled lemon mixture using a spatula. Spoon all of this into the cooled pie shell. Chill for at least one hour then cut and serve to your guests. Hot Spinach Salad I pound baby spinach washed and dried 1'A cup sliced mild Hungarian banana peppers 7 slices bacon, chopped 1/3 cup balsamic vinegar 'A teaspoon Hungarian paprika 'A teaspoon granulated garlic 1 teaspoon honey 2 hard boiled eggs, peeled and sliced Salt and pepper to taste In a mixing bowl, put the spinach and banana peppers then set aside. In a sauté pan, fry the bacon until crispy adding the vinegar, honey and seasonings. Heat till it boils then pour over the spinach and peppers. Toss spinach until it’s wilted, then garnish with egg slices and serve your guests. Hungarian Pork Medallions 2 pounds pork tenderloins cut into 3A-inch thick rounds 3 tablespoons canola oil A cup chopped fresh garlic A cup heavy cream A cup chicken broth 1 teaspoon Hungarian paprika 2 tablespoon creamy Dijon mustard Chopped parsley for garnish Salt & pepper to taste Flatten the pork rounds with a meat mallet. In a sauté pan, heat the canola oil then add the pork rounds, cooking until they are cooked through. Remove from pan and keep warm ina 150 degree oven. Add the garlic to the pan and cook for about one minute, then add the chicken broth and heavy cream. Cook until mixture thickens, then add the paprika and mustard for color and taste. Return the pork to the sauce and simmer another five minutes. Serve hot to your guests. Hungarian Roasted Red Pepper Soup 5 medium roasted red peppers 1/3 cup minced Vidalia onion 3 cloves garlic, minced 'A teaspoon Hungarian paprika I /3 cup water 1/3 cup chardonnay wine 3A cup heavy cream I tablespoon butter Salt and pepper to taste Drain peppers and cut into large pieces. In a saucepan, melt the butter and cook the onion until it softens. Add the garlic and paprika and cook for another minute. Add in the pepper pieces and the water. Stir together then pour contents into a blender or food processor and make a smooth mixture. Add the wine and the heavy cream and blend for 30 seconds. Pour this mixture back into the saucepan and simmer for five minutes. Adjust the taste with salt and pepper. If the taste is sharp, add a little sugar which will accent the taste of the red peppers. Pour soup into cups or bowls and serve hot to your guests. Practical Pointer When shopping for food supplies take the time to compare products and read labels. Price is not always an indicator of a quality product. I have shopped the shelves and found some tasty condiments, sauces and pantry staples making my entrees taste better. By taking the extra time when buying food you can become a mealtime hero. While a recipe gives us direction, educated shopping to buy the right stuff puts your food at a higher level. 18 William Penn Life, June 2007
