William Penn Life, 2014 (49. évfolyam, 1-12. szám)
2014-04-01 / 4. szám
Spicy Pan Vegetables Vi pound asparagus, cut into 2-inch pieces 4 ounces broccoli florets Vi head Savoy cabbage, finely shredded I leek, finely shredded 4 tablespoons unsalted butter I tablespoon canola oil 1 -inch piece fresh ginger, peeled & finely minced 2 teaspoons coriander seed, lightly toasted, then crushed 1 teaspoon yellow mustard seed 2 tablespoons fresh parsley, chopped Kosher salt, to taste Freshly ground black pepper, to taste In a saucepan of water, simmer the asparagus and broccoli until tender. Heat the butter and oil in a large frying pan. Add the ginger, coriander and mustard seed, frying for one minute. Add the leeks and cabbage; stir fry for two minutes. Add the drained broccoli and asparagus; continue to stir fry for another three minutes. Season the vegetables with salt and pepper, garnish with parsley, then serve hot to your guests. Hungarian Glazed Carrots 2 pounds carrots, peeled & sliced into coins 'A” thick Zi stick unsalted butter 'A cup brown sugar 2 teaspoons Hungarian paprika Put the carrots in a saucepan and cover with water. Simmer until they are al dente, then drain well. Add the butter and brown sugar, then simmer until the carrots are coated and shiny in appearance. Garnish with paprika for extra flavor before serving to your guests. Napa Cabbage Noodle Salad 2 packages Ramen noodles 'A cup sesame seeds 3 ounces sliced almonds Vi cup unsalted butter I large head Napa or Chinese cabbage 5 green onions with tops I cup sugar Vi cup white vinegar I cup canola oil I tablespoon soy sauce jl.il ! II I II fill I 10 0 April 2014 0 William Penn Life In a skillet, brown the noodles with sesame seeds, almonds and butter but do not add seasoning packets. Set mixture aside to cool. Chop the cabbage and green onions and reserve. In a saucepan, combine the sugar, vinegar, oil and soy sauce cooking until sugar dissolves. Cool the dressing for 30 minutes in refrigerator. In a salad bowl, combine the cabbage, onions, noodle mixture and the dressing. Toss, coating all ingredients. Garnish with sesame seeds and serve to your guests. Butternut Squash & Apple Casserole 3 pounds butternut squash 2 Gala apples, cored, peeled & diced small Vi cup brown sugar, firmly packed 1A cup cold butter, unsalted I tablespoon all-purpose flour Vi teaspoon ground cinnamon l/i teaspoon ground nutmeg Salt & white pepper, to taste Peel the squash, remove seeds, and cut into 3A-inch cubes. Place squash and apples in a baking dish, adding two tablespoons of water. Blend remaining ingredients together into a crumbly mix. Sprinkle over the squash/apples, then cover dish with foil. Bake at 350°F for 45 minutes. Garnish with additional cinnamon and serve hot to your guests. Broccoli & Rice Casserole 'A cup unsalted butter I pound broccoli florets, quartered Vi cup chopped Vidalia onion I Vi cups long grain rice I can Campbell’s cream of chicken soup I cup grated cheddar cheese Cook the rice in three cups of water until done, then drain and set aside. Blanche the broccoli florets until al dente, then drain and set aside. In a skillet, melt the butter, then sauté the onions. Add the soup and cook for two minutes. Add the rice, broccoli and cheese, stirring well. Pour mixture into a 9 x 13 buttered casserole dish and bake for 15 minutes at 350°F. Garnish with a sprinkle of paprika, then serve hot to your guests. Ron’s Lecsó 3 pounds Beefsteak tomatoes 6 medium green peppers 8 sweet banana peppers 6 medium yellow onions Vi teaspoon salt A teaspoon black pepper I tablespoon sugar Core the tomatoes and cut into quarters. Slice the green peppers in half, remove the seeds and white core, and then cut into I-inch chunks. Slice the banana peppers in half lengthwise, then remove the seeds and white core. Cut each half again lengthwise, then cut all four pieces in half, giving you eight total pieces from each yellow pepper. Slice the ends off each onion and remove outer skin, then cut in half from top to bottom, placing flat side down and cutting into '/i -inch pieces. Put tomatoes in a large saucepan with a cover and simmer for 25 minutes until they liquefy. Stir constantly so tomatoes do not burn and stick to the bottom of pan. When tomatoes are almost done, stir in the salt, pepper and sugar. If there is not enough liquid after tomatoes are cooked, add a 12 ounce can of tomato juice. Add all the peppers and onions, stirring well. Bring mixture back to a boil, then turn off the heat and let set with cover on the pot for one hour. Lecsó may be canned or stored in an air-tight container for up to seven days in the refrigerator. Crudité Dip 1 pint sour cream 2 tablespoons onion powder I stalk celery, diced small I medium carrot, peeled & diced small Vi red pepper, diced small Vi yellow pepper, diced small Salt & white pepper, to taste In a mixing bowl, combine all of the above ingredients; blend well. Taste and adjust seasonings to your preference. Chill and serve with vegetable crudités platter or with crackers as a spread.
