Dreams of summer sun and the beach

a beach escape.

a beach escape.

Amid pink plastic flamingos.
Dreaming of hot summer days sitting under a brightly colored umbrella with my toes in the sand whilst listening to  the sounds of the waves crashing and inhaling the  salty air.   One can pretend as if they are in   Florida.  Imagine.

Brigadoon- The Heather On the Hill (with Italian subtitles)

Brigadoon was said by Gene Kelley during an interview to be the best dancing scene he performed and liked

BRIGADOON    1954 Movie

 

Gene Kelly,”I got Rhythm”

I Got Rhythm,

Who Could  Ask for Anything More…..

 

Polentina

Polentina

The Piedmontese of northern Italy turn polenta into a creamy pudding by simmering it with milk, eggs, sugar, and lemon peel.  Like rice pudding,  Polentina is a homespun dessert.  Prepare this when you don’t mind standing and stirring at the stove with your guests in the kitchen.

Ingredients:

1/2 cup golden raisins

1/4 cup sweet wine or water

4 cups milk

1/2 tsp. salt

4 eggs, lightly beaten

6 Tbs sugar

2 strips lemon pel

1/2 cup plus 2 Tb polenta

Heavy cream, optional

Directions:

Plump raisins in  wine or water overnight.  Whisk together milk, salt, eggs,sugar, and lemon peel in a heavy saucepan. 

Bring to a simmer over medium-high heat, whisking constantly, until mixture thicken. 

Reduce heat to low and cook, whisking often, until polenta loses it’s gritty texture and becomes creamy, about 15 minutes. 

Dtir in raisins and the soaking liquid.

Remove lemon peel.  Serve in warm bowls or goblets, with a pitcher of cold, heavy cream.

 

Makes 6 generous servings, about 4 1/2 cups total.

Recipe from:

Grain Gastronomy , a Cook’s  Guide to Great Grains from Couscous to Polenta

by Janet Fletcher 1988.

Dashing Hamburger Casserole

Hamburger Casserole

Prep: 20 minutes

cook: 30 minutes                                                 Serves 6

A simple -to -fix, inexpensive meal that children love.

1 medium onion, chopped (2/3 cup)

1 Tablespoon oil

1 pound lean hamburger

1 teaspoon garlic salt

6 to 8 ounces medium egg noodles

1 cup sour cream

2 Tablespoons mayonnaise

1/2 cup chive cottage cheese ( or plain)

1 can ( 12 ounces ) corn, drained

9 ounces grated yellow cheddar cheese

1 can ( 8 ounces ) tomato sauce

Directions:

Preheat oven to 350 degrees F.

Saute onion in oil until limp:  add meat and garlic salt;  cook over mediunm-low heat until thoroughly browned, about 5 minutes.

Set aside.

Meanwhile, cook noodles according to package directions.

Drain grease from cooked meat; mix in sour cream and mayonnaise.

Drain noodles and mix with cottage cheese.

In a lightly buttered 2-quart casserole, layer noodles, meat, corn , cheddar cheese, and tomato asuce.

Make 2-3 layers depending on casserole shape.

Bake covered for 30 minutes.

Make Ahead:

Freeze before baking in covered casserole.  Can be frozen for several weks.  Bake frozen at 350 degrees F. for 50-60 minutes.

Recipe-Pork and peaches

Pork and Peaches

Prep 15 minutes

Cook 50 minutes                                                          Serves 4-6

Ingredients:

6 good lean pork chops

salt and pepper

2 cups orange juice

2 tablespoons vinegar

2 teaspoons cinnamon

1 can (29 ounces) yellow cling peach halves

Directions:

Trim fat from pork, season with salt and pepper, and brown quickly under the broiler.

Combine juice, vinegar, and cinnamon.

Preheat oven to 325 degrees F..  Put chops in ovenproof casserole, place a peach on each, and pour juice mixture over all.

Bake uncovered for 50 minutes until meat is fork tender.

Make ahead:

Refrigerate cooked meat in sauce for a day or freeze cooked meat and sauce in airtight container.  Thaw and heat in a 300 degree oven for 15 minutes.  Peaches don’t freeze well.

Recipe from:

The Clock Watchers Cook book

( see easy carrot soup).

Recipe-Easy Carrot Soup

Easy Carrot Soup

Ingredients:

1 pound carrots, peeled and sliced ( about 4 cups)

2 medium onions, minced ( about 3/4 cup)

4 Tablespoons butter or margarine

8 cups chicken broth

1/4 cup raw rice ( not instant)

2 tablespoons tomato paste

1/2 teaspoon salt

2 teaspoons sugar

salt and pepper to taste

3/4 cup light cream

Directions:

Saute’ carrots and onions in butter over low heat, stirring occasionally, until onions are tender, about 5 minutes.

Add all other ingredients except cream.

Cover and simmer for 1 hour.

Cool in the refrigerator and skim off any fat from the top. 

Pure’e in batches in a blender or food processor.

Just before serving add cream.

Delicious hot or cold.

Make Ahead:

May be made a day early and refrigerated or frozen in an airtight container before adding cream.

Variation:

For a country texture and fewer calories, omit the cream and do not pure’e.

Recipe from:

The Clock Watchers Cookbook

by Judy Duncan and Allison Mc Cance

c 1983

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