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From the Hearth
Slave Recipes Revealed
After the last Slave Recipes Revealed column, kaylee was
extremely fortunate to receive more slave contributions. These
recipes are considered “tried and true” by the slave who
submitted each one and they all look delicious! To those who
contacted her, she sends a heartfelt ‘Thank you’ for allowing her
to share them with others who enjoy this column. If anyone would
care to submit one of their favorite recipes or ask for a
particular recipe, this one can be reached at kaylee{G}
Tomato and Cucumber Marinated Salad
Lime-Cilantro Carrot Salad
Eggplant Garlic Dip
Irish Nachos
Scalloped Potatoes
Swiss Chicken
Slow Cooked Sweet and Sour Pork
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Tomato and Cucumber Marinated Salad- submitted by
kaylee{G}
This girl included this recipe because it is a
family favorite that she learned from her mother. It takes ten
minutes to prepare, and then you can marinate the salad as long
as you like to allow the flavors to fully develop. This salad is
especially delicious with fresh herbs and ripe tomatoes, and is a
nice variation from the standard mixed greens salad.
Several tomatoes (either roma or vine ripened)
Cucumber- peeled and sliced
bunch of green onions with tops, finely sliced
fresh basil, chopped coarsely
pitted kalamata olives, chopped
handful of feta cheese
drizzle of balsamic vinaigrette (or italian dressing)
Directions:
1. Wash the tomatoes, slice off tops, and gently squeeze out the
seeds. Rinse out and chop into bite size pieces.
2. Place tomato pieces in airtight container that has a sealable
lid. Toss in chopped cucumber, green onions, basil, olives, and
feta cheese. Add freshly ground pepper to taste.
3. Drizzle with dressing. Seal the lid tightly and shake a few
times to make sure everything is coated with dressing. Let
marinate in refrigerator for a few hours or overnight.
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Lime Cilantro Carrot Salad- submitted by na`lah
A light twist on carrot salad... excellent flavor
and simple to make. A food processor can make this a 5 minute
dish.
5 medium or 12 baby carrots, peeled
freshly squeezed lime juice (amount depends on your taste)
handful of chopped cilantro leaves
1 teaspoon vegetable oil (the flavor of olive oil might be too
strong here)
Optional: small amount of minced jalapeno or serrano pepper for
added 'kick'
Directions:
1. Finely shred carrots. Drizzle all other ingredients over the
carrots and toss gently.
2. Taste, and add more lime juice if needed- the result should
be tangy. Salt and pepper to taste.
3. Serve salad garnished with lime zest and a sprinkle of
cilantro.
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Eggplant Garlic Dip- submitted by Nick's slave
Serving suggestion: Serve at room temperature with
flat bread crackers.
2 eggplants (medium size), ends trimmed
Olive oil
Salt, black pepper, and cumin
4 garlic cloves- minced
2 tablespoons olive oil
2 tablespoons lemon juice
Chopped fresh parsley for garnish
Directions:
1. Preheat oven to 450 degrees F.
2. Cut eggplants in half lengthwise and score flat sides with a
few deep gashes- approximately every inch and a half.
3. Rub all over with olive oil and season tops with salt, pepper
and cumin. Bake on tray until soft and partly charred [not
burnt], about 1 hour. Set aside to cool completely.
4. Scrape out eggplant pulp and roughly chop up. Place eggplant
chopped in a bowl.
5. Add garlic, 2 tablespoons of olive oil, and lemon juice. Mix
and mash with a fork to a chunky consistency. Adjust seasonings
and sprinkle with parsley.
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Irish Nachos- submitted by leslie
Not for those on diets, but leslie says sometimes
it's “just the thing”.
1 package frozen steak fries cooked to package directions
1 bottle nacho cheese dip
bacon (1 slice per serving) cooked and crumbled
chopped green onions to garnish (about 1/2 onion per serving)
Directions:
Layer fries, cheese, bacon, onion and serve hot with ranch
dressing
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Scalloped Potatoes- submitted by michelle{JB}
This dish is wonderful because it is so versatile
and delicious. You can also add bacon, cheese, herbs, or spices
in the layers for added flavor.
6 to 8 potatoes (sliced evenly for even cooking)
4 tablepoons butter or margarine
flour (i usually keep in a shaker for sprinkling instead of
measuring)
one onion, diced finely
garlic powder
1 1/2 cups milk or cream
salt and pepper to taste
Directions:
1. Start with a few small pieces of butter scattered on bottom of
baking pan, then make a layer of potato slices evenly for first
layer.
2. Place a few more pieces of butter scattered on potato layer.
Sprinkle with some of the diced onion, garlic powder and salt and
pepper.Then sprinkle with flour to slightly coat.
3. Add another layer of potatoes and repeat the butter, onion,
garlic, salt, pepper and flour.
4. Last layer should be just potatoes with a bit of butter on
top. Pour in milk or cream and sprinkle with salt and pepper on
top.
5. Cover with tin foil and bake at 350 degrees for about 30 to
40 minutes till potatoes are soft.
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Swiss Chicken- submitted by serena{Wulgreth}
Serving suggestion: serve over hot steamed rice- the
soup makes a wonderful gravy!
4-5 chicken breasts (depending on how many you are cooking
for, usually one breast per person)
1-2 cans condensed cream of chicken soup
processed Swiss cheese slices (one per person)
Stove Top Stuffing, dry
Milk
Directions:
1. Take the cream of chicken soup and mix with the milk, to make
it runny, not thick like it comes out of the can, mix it to make
it easy to pour.
2. Depending on how many people you have eating depends on how
many cans of soup to use; you will use some of the chicken soup
mixture over the chicken as well as the rice so plan
accordingly.
3. Place chicken in a glass rectangular dish; place a slice of
cheese on each breast. Pour the soup mixture over the chicken,
use all of the soup mixture.
4. Cover with Stove Top Stuffing, makes a nice light crust. Cover
with aluminum foil.
5. Bake 1 hour at 350 degrees or until chicken is done.
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Slow Cooked Sweet and Sour Pork- submitted by Nick's
slave
This crock pot dish is simple to make, and perfect
for cooking slowly all day for a delicious and easy
meal.
1.5 pounds of boneless pork loin
1 whole fresh pineapple, or one 8 oz. can pineapple pieces.
(note: If using fresh pineapple cut into small pieces. Do not
drain juice, save juice from either the can or fresh
pineapple)
1 medium red pepper - cut into pieces
1 medium green pepper - cut into pieces
3 tablespoons brown sugar
1/2 teaspoon ginger
1/4 cup vinegar
3 tablespoons soy sauce
2/3 cup uncooked regular long grain white or wild rice
1 and 1/3 cups water
3 tablespoons water
2 tablespoons corn starch
Directions:
1. In a 4 quart slow cooker, combine pork, pineapple, bell
peppers, brown sugar, ginger, vinegar, and soy sauce. Mix well.
Cover and cook on a low setting for 6 to 8 hours.
2. About 25 minutes before serving, cook rice in 1 and 1/3 cups
water as directed on package.
3. About 5 minutes before serving, in a small bowl, combine 3
tablespoons water and cornstarch. Blend well.
4. Stir cornstarch mixture into pork in the slow cooker. Cover;
cook on high setting for an additional 10 minutes or until sauce
has thickened.
5. Serve pork mixture over rice. Makes about 6 servings
If anyone would care to submit one of their favorite recipes,
this one can be reached at kaylee{G}
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