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Published: Tuesday, 7/13/2010

Posey Lake specials

Three-Bean Baked Beans

1 tablespoon salad oil

1 cup diced onion

1/2 teaspoon garlic powder

1/2 cup ketchup

1 15 1/2 -ounce can butter beans, drained

1/2 cup brown sugar

1 15-ounce can kidney beans, drained

1 21-ounce can baked beans

2 tablespoons vinegar

1 tablespoon Dijon mustard

6 slices bacon, cooked crisp and crumbled, or use Canadian bacon

Preheat oven to 350 degrees. Saute onion in oil. Combine all remaining ingredients in large bowl before adding onion. Mix very well. Pour mixture into 2-quart casserole and bake, uncovered, 1 1/2 hours. Stir after 1 hour.

Yield: Serves 8 to 10

Barbecued Beef

1 5-pound bone-in beef roast

Salt and pepper

1 large onion, chopped

1 pint (2 cups) chili sauce (2 bottles)

1 cup ketchup

1 teaspoon Worcestershire sauce

2 cups water

2 tablespoons cornstarch

1 tablespoon chili powder

1 teaspoon paprika

1/4 teaspoon black pepper

4 tablespoons vinegar

1/2 cup brown sugar, packed

1/2 teaspoon allspice

Preheat oven to 325 degrees.

Place beef roast on rack in baking pan. Season with salt and pepper as desired. Cover and roast at 325 degrees until done, at least 2 hours or longer, until it tests done with a fork. Remove from oven and let stand half an hour. Slice meat thin. To make sauce: Combine all remaining ingredients and mix well to blend thoroughly. Layer meat with sauce in same baking pan. Cover and bake about 3 hours in 325-degree oven. When done, shred with 2 forks to eliminate any large pieces. Serve hot on buns. Top with a tablespoon of cole slaw for something different. Freezes well.

Yield: Serves 15 or more

Summertime Gazpacho and Hungarian Spinach Salad. Summertime Gazpacho and Hungarian Spinach Salad.
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Summertime Gazpacho

1/2 cup olive oil

4 tablespoons fresh lemon juice

6 cups tomato juice

2 cups beef broth

1 cup finely minced celery

4 tomatoes, peeled and chopped fine 1 bunch green onions and tops, minced 1 teaspoon ground basil

2 teaspoons salt, or less

1/2 teaspoon sugar

Croutons

Vigorously whisk olive oil and lemon juice together in large bowl. Add all other ingredients and stir well. Keeps well, covered, in refrigerator. Serve cold, ladled into cups over croutons.

Bacon-Olive Potato Salad

5 to 6 redskin potatoes, partially pared, cooked and cubed

1/4 pound Velveeta cheese, cubed

1 medium onion, finely chopped

1 medium jar sliced green olives, drained 6 slices bacon, fried crisp, crumbled

1 teaspoon yellow salad mustard

Salt and pepper to taste

Mayonnaise

Paprika and additional olives, optional Preheat oven to 325 degrees.

Gently combine potatoes, cheese, onion, olives, and bacon. Stir in mustard. Season with salt and pepper and blend in just enough mayonnaise to moisten. Spoon into baking dish. If desired, sprinkle with paprika and garnish with additional green olives. Bake in 325-degree oven until heated through, a half hour or less.

Yield: Serves 6 to 8

Chicken Lasagna and Bacon-Olive Potato Salad. Chicken Lasagna and Bacon-Olive Potato Salad.
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Chicken Lasagna

1 16-ounce package frozen broccoli, cooked and drained, or use fresh

Butter

3 to 4 split chicken breasts, cooked, bones removed

6 to 8 lasagna noodles, cooked and drained 1 8-ounce package cream cheese

1 8-ounce container sour cream

1 can cream of mushroom soup

1 can cream of chicken soup

Shredded mozzarella cheese, paprika

Preheat oven to 350 degrees.

To make sauce, combine cream cheese, sour cream, and soups in saucepan and stir to mix, cooking over low heat.

To assemble lasagna, place cooked broccoli evenly in 9-by-13-inch baking dish. Top with several pats of butter. Cover with layer of cooked lasagna noodles. Cut cooked chicken into small pieces and place on noodles evenly. Spread half the sauce over chicken. Top chicken with more noodles and cover with remaining sauce. Top with cheese and sprinkle with paprika. Cover with foil and bake 1 hour in 350-degree oven. Remove foil and bake another 3 to 5 minutes, until cheese browns. Best if left standing 10 minutes before cutting into serving pieces

Yield: Serves 6

Hungarian Spinach Salad

1 10-ounce package spinach, baby spinach preferred

2 Granny Smith apples, not pared

1/2 cup walnuts or cashews

1/2 cup golden raisins, or more

For the make-ahead dressing:

1/4 cup sugar

1/4 cup cider vinegar

1/4 cup vegetable oil

1/4 teaspoon garlic salt

1/4 teaspoon celery salt

The salad is best when mixed and served fresh to be sure spinach doesn't get soggy. If spinach leaves are large, break them into smaller manageable pieces. Slice unpeeled apples thin and mix with spinach, walnuts (or cashews), and raisins.

To make the dressing, mix all ingredients and shake well. Shake again before tossing with the salad.

Lemon Ambrosia Pie. Lemon Ambrosia Pie.
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Lemon Ambrosia Pie

1 1/2 cups sugar

1/4 teaspoon cream of tartar

4 eggs, separated

1 tablespoon grated lemon peel

1 pint whipping cream

3 tablespoons lemon juice

1/8 teaspoon salt

1 teaspoon vanilla

2 tablespoons powdered sugar

Cook's note: Make the day before and keep refrigerated.

Preheat oven to 275 degrees.

Sift 1 cup sugar with cream of tartar. in separate bowl, beat 4 egg whites until stiff and glossy. Gradually add 1 cup sifted sugar while beating to a stiff meringue. Line bottom and sides of well-greased deep pie dish with the meringue. Spread to form a slight hollow in the center for the filling; don't spread too close to the rim. Bake meringue 1 hour in 275-degree oven.

To make the filling, beat 4 egg yolks slightly in small saucepan; blend in remaining 1/2 cup sugar, lemon juice, grated rind, and salt. Cook over medium heat until very thick. Be patient; it takes several minutes. Cool. Beat half the whipping cream and fold and blend well into lemon mixture. Spoon into center of meringue shell. Beat remaining half-pint of whipping cream; add vanilla and powdered sugar. Spread over lemon filling. If desired, can reduce the amount of whipping cream used for the topping.



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