Peg's Kitchen

RECIPE FOR A DAY

Take a little dash of cold water
And a little leaven of prayer,
A tiny bit of shining gold
Dissolved in the morning air.

Add to your meal some merriment,
And a thought for kith and kin,
And then as your prime ingredient
A plenty of work thrown in.

Spice it all with the essence of love
And a little whiff of play,
Let a wise old Book and a glance above
Complete a well made day.

~ Author Unknown ~

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Main Dishes

Oven-Barbequed Ribs
3 to 4 pounds country-style spare ribs
1 lemon, thinly sliced, optional
1 large onion, thinly sliced
Basting Sauce:
1 cup catsup
1/3 cup Worcestershire sauce
1 teaspoon chili powder
2 dashes Tabasco sauce
1 ½ cups water
Wash ribs and place in shallow roasting pan.
Roast at 450 degrees F. for about 30 mins.
Drain excess fat from pan. Top each piece
of ribs with a slice of unpeeled lemon,
if desired, and a slice of onion.
Make Basting Sauce: Combine remaining
ingredients; bring to a boil. Pour over ribs.
Lower temperature control to 350 degrees F.;
bake till well done, about 1 ½ hours. Baste
ribs with the sauce every 15 minutes. If sauce
gets too thick, add more water. Makes 4
servings.

Oven Pork Chops
6 lean, center cut pork chops
1 medium onion, sliced
1 can condensed Golden Mushroom soup
1 can condensed Cheddar Cheese soup
3/4 cup milk
Coarse black pepper to taste
Preheat oven to 350 degrees F. In medium
size bowl (or blender) mix together the
milk, Cheddar Cheese soup and Golden
Mushroom soup. Set aside. Wash chops and
place in 9" x 13" baking pan. Sprinkle
with coarse black pepper, to taste. Lay
onion slices on top of chops. Pour soup
mixture over all and place in oven. Bake
for 1 hour or till done. (Length of
cooking time will vary depending on the
thickness of the chops). Use the soup
mixture as gravy. Serves 6.

Meat Loaf
1 ½ pounds extra lean ground beef
1 cup medium cracker crumbs
2 beaten eggs
1 8-oz. can tomato sauce
½ cup finely chopped onion
2 - 3 T. finely chopped green bell pepper
3/4 to 1 teaspoon of salt, optional
1 medium crushed bay leaf
Dash thyme
Dash marjoram
Preheat oven to 350 degrees F. Combine all
ingredients; mix well. Shape mixture in a
loaf in shallow baking dish or loaf pan.
Press 2 green pepper rings and an onion
ring atop meat loaf, if desired. Bake for
approximately 1 hour. Makes 6 to 8 servings.

Chicken Cacciatora
1 2 ½ - 3 pound ready-to-cook
fryer chicken, cut up
2 medium onions, sliced
2 cloves garlic, minced
1 1-pound can (2 cups) diced tomatoes
1 8-oz. can tomato sauce
1 teaspoon crushed oregano
½ teaspoon celery seed
Pepper to taste
1 or 2 bay leaves
1/4 cup cooking sauterne, optional
Slowly brown chicken in 1/4 cup hot olive
oil; remove from skillet. Add onions and
garlic; cook till tender, but not brown.
Combine remaining ingredients, except
cooking wine. Add chicken to skillet,
pour sauce over. Cover; simmer 45 minutes.
Stir in cooking wine. Cook uncovered
turning chicken occasionally; about 20
minutes or till chicken is tender and
sauce is thick. Skim off excess fat and
remove bay leaves. Makes 4 to 6 servings.

Stuffed Burger Bundles
1 cup herb-seasoned stuffing mix
1/3 cup evaporated milk
1 pound extra lean ground beef
1 10 ½ oz. can cream of mushroom soup
2 teaspoons Worcestershire sauce
1 tablespoon catsup
Preheat oven to 350 degrees F. Prepare
stuffing according to package directions.
Combine evaporated milk and meat; divide
in 5 patties. On waxed paper, pat each
to 6-inch circle. Put 1/4 cup stuffing
in center of each; draw meat over stuffing;
seal. Place in 1 ½-quart casserole.
Combine remaining ingredients; pour over
meat. Bake, uncovered, for 45 minutes.
Makes 5 servings.

Barbequed Chicken
1 8-oz. can (1 cup) tomato sauce
½ cup water
1/4 cup molasses
2 T. vinegar
2 T. instant minced onion
1 T. Worcestershire sauce
2 tsp. dry mustard
1/4 tsp. coarse ground black pepper
1/4 tsp. chili powder
2 ready-to-cook fryers (2 - 2 ½ lbs. each),
cut in half lengthwise
In saucepan, combine tomato sauce, water,
molasses, vinegar, onion, worcestershire
sauce, dry mustard and chili powder.
Bring mixture to a boil, lower heat,
and simmer for approximately 20 minutes.
Set aside. Place halved fryers bone side
down on grill. Broil over slow coals for 25
- 30 minutes; turn, broil 20 - 25 minutes
more. Brush with sauce. Continue to cook,
basting with sauce often, until done;
approx. 15 - 20 minutes. Makes 4 servings.

Lasagne
1 lb. extra lean ground beef
1 clove garlic, minced
1 T. dried basil, crushed
1 1-lb. can (2 cups) diced tomatoes
1 15-oz. can tomato sauce
12 oz. lasagne or wide noodles
3 cups fresh Ricotta or cream-style
cottage cheese
½ cup grated Parmesan or Romano cheese
2 T. dried parsley flakes
2 beaten eggs
½ tspl pepper
1 lb. mozzarella cheese, thinly sliced
Preheat oven to 375 degrees F. Brown meat
slowly; spoon off excess fat. Add next 5
ingredients. Simmer uncovered 30 minutes,
stirring occasionally. Cook noodles in
large amount boiling salted water till tender;
drain and rinse. Combine rest of ingredients,
except mozzarella. Place 1/2 the noodles in
a 13 x 9 x 2-inch baking dish. Spread with
1/2 the cottage cheese filling; add 1/2
the mozzarella cheese and 1/2 the meat
sauce. Repeat layers. Bake in moderate
oven approximately 30 minutes. Let stand
10 minutes before cutting in squares; filling
will set slightly. Makes 8 to 10 servings.

Quick Cooking

Chicken and Rice Dinner
1 T. margarine or butter
1 can (10 oz.) chicken
1 cup chopped onion
1½ cups instant rice
1 pkg. (10 oz.) frozen peas and carrots
2 tsp. dried minced parsley
1 ½ cups milk
dry bread crumbs (plain)
1 can (10 3/4 oz.) Cream of Chicken soup
Paprika
1/8 tspl pepper
Preheat oven to 350 degrees F. Melt
margarine in large skillet on medium heat.
Add onion; cook and stir until tender but
not browned. Stir in vegetables, milk,
soup, and pepper. Bring to a boil.
Stir in chicken, rice and parsley. Pour
into casserole dish (approx. 1 ½ quart).
Sprinkle evenly with bread crumbs and then
paprika for color. Bake in moderate oven
for 30 minutes. Makes 4 - 6 servings.

Chili Mostaccioli
1 lb. extra lean ground beef
½ cup milk
1 cup soft bread crumbs
1 tsp. salt
Dash pepper
2 T. oil
1 clove garlic, minced
1/4 cup chopped onion
2 11-oz. cans condensed Chili-Beef soup
1 soup can water
7 oz. mostaccioli or tubular macaroni
(approx. 3 cups)
Grated cheddar or parmesan cheese, if desired
Combine meat, milk, crumbs, salt, and pepper;
shape into 5 oblong patties. In skillet,
brown patties in hot oil. Remove. Cook
garlic and onion in skillet till tender
but not brown. Blend in soup and water.
Return patties to skillet. Bring mixture
to a boil; simmer covered for 15 minutes.
Cook mostaccioli according to package
directions; drain; place on large heated
platter. Arrange patties on noodles. Pour sauce
over meat; sprinkle cheese atop. Serves 5.

Beef and Taters
2 lbs. extra lean ground beef
1 ½ cups chopped onion
1 can (10 3/4 oz.) Golden Mushroom soup
1 can (10 3/4 oz.) Cheddar Cheese soup
½ cup milk
20 - 24 oz. tater tots
Coarse black pepper to taste
Preheat oven to 350 degrees F. In a
skillet, brown the beef. Add onion
and continue cooking till the onion is
tender; drain. Blend together soups,
milk and pepper in a mixing bowl or
blender; stir into beef. Heat to boiling,
then pour into 13 x 9 x 2-inch baking dish.
Cover with the tater tots. Bake, uncovered,
for 50 to 55 minutes or until the potatoes
are hot and golden brown. 6 - 8 servings.

Hamburger Upside-Down Pie
1 ½ lb. extra lean ground beef
2 T. vegetable oil
1 cup chopped celery
1 cup finely chopped onion
3/4 cup chopped green bell pepper
1/4 tspl pepper
½ garlic clove, minced
1 can (10-3/4 oz.) tomato soup, undiluted
Biscuit Topping:
½ cup shortening
2 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 T. dried minced parsley
Preheat oven to 425 degrees F. Brown ground
beef in oil in a 10-inch ovenproof skillet.
Add remaining filling ingredients; simmer
10 minutes. Meanwhile, make biscuits by
cutting shortening into sifted dry
ingredients in medium bowl. Stir in milk
only until flour is moistened. Drop biscuits
by spoonfuls over hot filling in skillet.
Bake for 20 minutes. Serve immediately from
the skillet or turn out onto a platter.
Yield: 6 servings.

Cashew Pork Stir-Fry
1 lb. pork tenderloin
2 T. vegetable oil,
1 T. grated orange rind, divided
3/4 cup orange juice
2 large carrots, cut diagonally
1 T. cornstarch
2 celery ribs, sliced diagonally
3 T. soy sauce
½ cup cashews
1/4 tspl ground ginger
Hot cooked rice, optional
Cut tenderloin into thin strips and set
aside. Combine the next six ingredients;
stir well. Heat 1 T. oil in large skillet
over medium heat. Add carrots and celery;
stir-fry for about 3 minutes. Remove
vegetables; set aside. Pour remaining oil
into skillet. Add pork; stir-fry for about
3 minutes. Return vegetables to pan;
add orange juice mixture and cashews.
Cook, stirring constantly, over medium-high
heat until thickened. Serve over hot rice,
if desired. Yield: 4 servings.

Tamale Pie
1 lb. extra lean ground beef
Cornmeal Pastry
1 large onion, chopped
1 cup cornmeal
1 clove garlic, minced
2 eggs
1 can diced tomatoes with juice
1 cup milk
1 12-oz. can whole kernel corn
18 green olives, chopped and drained
(optional)
1 T. chili powder
Olive slices for garnish
½ tsp. salt
1/4 tsp. pepper
Preheat oven to 350 degrees F. Cook meat
with onion and garlic until browned.
Stir in tomatoes with juice, corn, and
seasonings. Simmer for 10 minutes. Pour
into greased oblong baking dish. Prepare
cornmeal crust by mixing cornmeal, eggs,
milk and chopped olives. Spread over hot
mixture. Decorate top with a few olive
slices. Bake for 30 - 35 minutes or until
crust is done and golden brown. Serve
tamale pie warm. Makes 4 to 6 servings.

Quick Breads

Whole Wheat Nut Bread
1 cup sifted all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. allspice
1/2 cup whole wheat flour
1/4 cup butter or margarine
3/4 cup sugar
2 eggs
2/3 cup milk
1/2 tsp. vanilla
1/2 cup chopped walnuts

Sift together first 6 ingredients. Stir
in whole wheat flour. Cream together
butter and sugar. Add eggs, one at a
time, beating well after each addition.
Add dry ingredients alternately with milk
and vanilla to creamed mixture; beat
smooth after each addition. Stir in nuts.
Turn into greased 8 1/2 x 4 1/2 x 2 1/2-inch
loaf pan. Bake at 350 degrees for 55 minutes
or till done. Cool 10 minutes.
Remove from pan.

Pie Crusts

Butter Crunch Crust
1/2 cup butter
1/4 cup brown sugar
1 cup sifted flour
1/2 cup finely chopped walnuts

Heat oven to 400 degrees F. Mix all
ingredients with hands and spread in
oblong pan, 13 x 9-1/2 x 2-inches.
Bake 15 minutes. Take from oven and
stir with spoon. Save 3/4 cup for
topping. Immediately press rest of
mixture against bottom and sides of
9-inch pie pan. Cool. Pour in favorite
chiffon or cream filling. Sprinkle
reserved crumbs over the top.
Chill 1 hour.

Best Oil Pastry
Into a 9-inch pie plate, sift together
2 cups all-purpose flour, 2 tsp. sugar,
and 1 tsp. salt. With fork, whip together
2/3 cup salad oil and 3 T. milk;
pour over flour mixture.
Mix with fork till all flour is dampened.
Reserve about 1/3 of dough for top "crust."
Press remaining dough evenly against
bottom and sides of pie plate. Crimp edges.
Fill with a fruit filling. For top "crust,"
crumble reserved dough. Sprinkle over filling.
Bake as directed in fruit pie recipe.

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