August 31, 2010

Ella’s Kitchen

Enjoy the garden bounty that is now coming our way. Use the vegetables raw in salads, marinated in salads, grilled, or experiment with new ways, such as the “Tatter-Dipped Veggies” mentioned below. Garnish your plates with grapes, apple slices or nectarine slices. Then can or freeze some to savor in the cold winter months ahead.

“This month Ella’s Kitchen comes from a private collection of Gourmet Luncheon recipes from Orchard Park, New York.  “Bountiful Harvest” is the name of this particular collection. It combines the comfort foods that we associate with the fall weather and some of the garden produce that fall brings.”

Italian Meatloaf

3 lbs. hamburger
3 eggs mixed with water
1 Cup bread crumbs
1 Tbs. parsely
1 tsp. crushed fennel
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup grated pecorino or romano cheese
1/2 tsp. garlic powder
1/2 tsp. onion powder

Mix together until smooth and divide meat mixture into two balls.Flatten half of meat mixture until 1 1/2 inch thick on waxed paper and set aside.
Next layer filling (see below) on top of 1/2 meat mixture in this order:
1 slice mortadella, 2 slices ham, 2 slices American cheese, 2hard boiled eggs crushed, then 2 slices ham and 1 slice mortadella.

Seal with hamburger mixture. Be sure to seal top and bottom. Pat to lt air out. Arrange in greased pan and cook in oven at 350 degrees until brown. Let cool before slicing.


Paradise Cran-Applesauce

4 Cups fresh or frozen cranberries
1/4 cup water
8 cups sliced peeled cooking apples
2 Cups sugar

In a covered saucepan, simmer cranberries and water for 20-25 minutes or until tender. Press through a sieve or food mill; return to the saucepan. Add apples; cover and simmer for 35-40 minutes or until apples are tender but retain their shape. Add sugar. simmer for 5 minutes, stirring occasionally. Yield: 8-10 servings.


Tater-Dipped Veggies

“With this great recipe, you get the crispiness of deep-fried vegetables without the mess and fuss,” shares Earleen Lillegard of Prescott, Arizona.

1 Cup instant potato flakes
1/3 cup grated Parmesan cheese
1/2 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 Cup butter or margarine, melted and cooled
2 eggs
4 to 5 cups raw bite-sized vegetables (mushrooms, peppers, broccoli, cauliflower, zucchini and/or panboiled carrots)
Prepared ranch salad dressing or dip, optional

In a small bowl, combine potato flakes, Parmesan cheese, celery salt, garlic powder and butter. In another bowl, beat eggs. Dip vegetables, one at a time, into egg, then into potato mixture; coat well. Place on an ungreased baking sheet. Bake at 400° for 20-25 minutes. Serve with dressing or dip if desired. Yield: 6-8 servings.

Candy Apple Pie

6 cups thinly sliced, peeled baking apples 2 Tbs. lime juice
1/4 Cup all-purpose flour 3/4 Cup sugar
1/2 tsp. ground cinnamon or nutmeg 1/4 tsp. salt
Pastry for double-crust pie (9 inches)
2 Tbs. butter or margarine

1/4 Cup butter or margarine 1/2 Cup packed brown sugar
2 Tbs. heavy cream 1/2 cup chopped pecans

In a large bowl, toss apples with lime juice. Combine dry ingredients; add to the apples and toss lightly. Place bottom pastry in a 9 inch pie plate; fill with apple mixture. Dot with butter. cover with top crust. Flute edges high; cut steam vents. Bake at 400° for 40-45 minutes or until golden brown and apples are tender. Meanwhile for topping, melt butter in a small suacepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from the heat and stir in pecans. Pour over top crust. Return to the oven for 3-4 minutes or until bubbly. Serve warm. Yield: 8 servings.