Kentucky Derby Pie

Yes, I may be miles from Kentucky, yet a Derby Pie can be savored here at home on Derbie day.
Derby fever kicks in around the first of April and continues through race day in May.

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Chocolate-Walnut Pie

Makes 8 servings
Prep: 10 minutes., Bake: 30 minutes

Use a standard 1 1/2 inch deep 9-inch pie plate

1/2 (15-ounce) package refrigerated pie crusts
1 cup sugar
1/2 cup all-purpose flour
1/2 cup margarine, melted
2 eggs, lightly beaten
1 teaspoon vanilla
3/4 cup chopped walnuts
3/4 cup semisweet chocolate morsels

Directions:

Fit piecrust into 9-inch pie plate according to package directions; fold edges under and crimp.

Stir together sugar and next 4 ingredients ( flour, margarine,egss,vanilla) until well blended; stir in walnuts and chocolate. Pour filling into piecrust.

Bake at 350 degree F. on lowest oven rack for 30 minutes or until pie is set; cool on wire rack.

Recipe From: My Old Kentucky Homes Cookbook asmcontributed to Best of The Best from Kentucky Cookbook ( Quail Ridge Press)

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Mint Julep


On eighteenth-century plantations, juleps were sipped in the morning before breakfast. They were thought to have medicinal properties. According to Kentucky tradition, a proper julep can be mixed only in a silver goblet.

1 cup water
1/2 cup sugar
1 cup fresh mint sprigs
9 ounces bourbon whiskey or rum
6 cups crushed ice
Fresh mint (optional)

Directions:

In a small saucepan combine wateer and sugar; bring to boiling.
Add the 1 cup mint. Reduce heat; cover and simmer 10 minutes. Remove from heat; cool.
Cover and chill mint mixture several hours or overnight. Strain syrup; discard mint leaves.

For each drink, place about 1 cup crushed ice in a mug. Pour 1 1/2 ounces bourbon or rum and 3 Tablespoons mint syrup over ice. If desired, garnish with fresh mint. Serves 6.

Nutrition information per serving: ( Mint Julep)
174 calories, 0 g protein, 17 g carbohydrate, o g total fat, o mg chol, 6 mg sodium, 56 mg potassium

From: Heritage of America Cookbook (1993)
Better Homes and Gardens Books

note:
Your comments are always welcomed. Please tell me if you have a tried the recipes or have similar tastes. Thank-you. Happy blog reading to you.
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Ligurian Pasta Salad

Ligurian Pasta Salad

This salad makes a hearty meal.

1/2 pound dry spagehetti rings
1 Tablespoon Extra Virgin olive oil
2 large potatoes
2 anchovy fillets
1/3 cup Italian dressing ( see below)
2 medium size firm tomatoes
1/4- 1/3 pound green beans
1 large red bell pepper
6-8 Ligurian or Kalamata olives
1 can (4 ounces) water-packed tuna
2 teaspoons chopped capers

Directions:

Cook the pasta in boiling water until al dente, rinse in cold water and drain.

Transfer to a serving bowl and toss with the olive oil.
Peel and slice the potaotoes into 1/4 inch thick slices. Steam until tender but still firm ,about six minutes; do not overcook.
Rinse the potaotes in cold water to stop further cooking and remove all the starch. Drain well. Cut the potaotes in half and set aside in a small bowl.

Soak the anchovy fillets in water to remove excess salt. Pat dry and chop finely.

Mix the anchovies with the potatoes. Toss with teh dressing and set aside to marinate.
Score, then blanch the tomatoes in boiling water for 30 seconds. Peel, halve, and seed under running water. Pat dry and slice into thin wedges.
Slice the green beans on the diagonal into 1 1/2 -inch pieces. Blanch in boiling water for about 2 minutes. Refresh in cold water to stop further cooking. Drain.
Julienne slice the red bell pepper. Pit and quarter the olives. Coarsely chop the tuna.

Add the green beans, red bell pepper, olives, tuna, and capers to the pasta.
Pour off the dressing from the potatoes and mix with the salad. Then add the potatoes and anchovies to teh salad and toss well.
Add the tomatoes last; toss gently and serve.

Italian Dressing:

1 1/2 Tablespoons red wine vinegar
1 1/2 Tablespoons white wine vinegar
1 garlic clove, minced
1/2 teaspoon minced capers
3 Tablespoons virgin olive oil
Freshly ground black pepper

Directions: (Italian Dressing)

In a small bowl, whisk the red and white vinegars with the garlic and capers. Slowly add the olive oil, continuing to stir.
Add enought olive oil to achieve a good acid balance. Grind the black pepper into the dressing to taste. Shake well or whisk briefly before adding to a salad.

Recipes from “Pasta Salads” cookbook
by Susan Janine Meyer

Tuna Pasta Salad

A Recipe for those Christians who practise Fish on Friday for Lent. Also for anytime supper or lunch.

Tuna Pasta Salad

Ingredients:
2 eggs, hard-cooked and sliced
1 cup steamed broccoli florets
1 tomato, chopped
2 cups cooked fusilli pasta ( or rotelle tri-collored pasta, my favorite for pasta salad)
1 cup tuna packed in water, drained
1/2 red bell pepper, chopped
1/2 cup steamed chopped green beans
1/2 cup kidney beans (optional-but nutritious, I’d substitute white cannelloni beans )
1/2 cup jicama (optional)
1/4 cup chopped scallions
1/4 cup vinaigrette dressing

Directions:
In a bowl, combine all of the ingredients and toss to coat with the vinaigrette ( a ranch dressing is also good on this ).
Cover and refrigerate.
When ready to to pack a lunch, place a portion in a container and cover.

Vinaigrette Dressing:
1/4 cup virgin olive oil
2 Tablespoons red or white wine vinegar
Freshly ground black pepper
In a small bowl, whisk the oil into the vineagar. Add black pepper to taste. Whisk again briefly before adding to salad.
Yield: About 1/3 cup

Lemon Vinaigrette:
2 tablespoons lemon juice
1 teaspoon Dijon-style mustard
1/4 teaspoon sugar
1/4 cup light vegetable oil ( I use Canola Oil- lower in cholesterol)
Freshly ground black pepper
In a small bowl, whisk the lemon juice with the mustard. Add the suagar and mix well. Add the vegetable oil or Canola oil gradually while continuing to whisk. Add black pepper to taste. Whisk again briefly before adding to a salad.
From: Pasta Salads cookbook by Susan Janine Meyer (1986).

Tuna Pasta Salad Recipe from:
The Penny Whistle LUNCH BOX BOOK
by Meredith Brokaw & Annie Gilbar (1989)