"English Trifle"

from..."Miss Mary's Kitchen"
by: Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net




It's time for Christmas, so it's time for Trifle!
(try this old recipe)
#mb-04-12

ENGLISH TRIFLE

Many years ago, Norm had a partner in his wine business who was originally from England. During the course of the relationship, we also came to know Andrew’s parents. They were truly unique people, and it was a pleasure to know them. When I raved about the dessert at the end of a shared holiday meal, Anne offered me a recipe for English Trifle. It has come to be a Christmas favorite for us.

If I stop for a moment, I can still hear Anne describing the preparation of this dish in her wonderful British accent. She had "Americanized" her recipe over the years of living here, but there were certain standards she held to. Of particular note was the usage of Bird's Custard Powder, an English vanilla pudding mix that Anne swore by. When I left that night, she gave me a box of this pudding mix so I could try it for myself. Today, I search to find a container of Bird's each time I make the trifle because it does add a distinctive flavor just as Anne described! A caution in making the dish is to not use pineapple, fresh or canned, in the choice of fruit because it will not allow the gelatin to set up properly.

I hope this becomes a tradition at your house!

ENGLISH TRIFLE
Serves 6 - 8

1 pound cake (I use Sara Lee frozen)
sherry (not cooking sherry)
16 oz. canned fruit (no pineapple)
1 small pkg. flavored gelatin (I use cherry)
1 Birds' Custard Powder box
1/2 pt. whipping cream, whipped

Remove crust from the pound cake and cut into 2" cubes. Make a layer of cubes in the bottom of a trifle bowl (or large glass bowl). Sprinkle sherry liberally over cake, allow to soak in. Drain fruit, saving juice. Pour fruit over cake.

Prepare gelatin using juice from fruit as liquid (add water if not enough). Pour the mixture over the cake and fruit. Cover with plastic wrap, put in the refrigerator to set (overnight if preferred).

Prepare the custard powder according to directions, allow to cool. Pour over all ingredients, cover with plastic wrap, return to the refrigerator for several hours to set. At serving time, top with whipped cream.

Mary





GOOD FOOD..."Good for the Soul"





From Miss Mary's Kitchen Recipes available at her blogsite -
http://frommissmaryskitchen.blogspot.com/

also available on line at:
http://dawsontimes.com/
 http://cumminghome.com/

Luscious Green Stuff

from..."Miss Mary's Kitchen"
by: Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net




#mb-03-12
LUSCIOUS GREEN STUFF

Visiting our grandparents was always high on the list of "to-do" items when we were growing up. With both parents in the teaching profession, we had most holidays and summers free to do things as a family. Mother's parents lived in Friendship, TN, a little town in the western part of the state, and Daddy's were in Matlacha, FL deep in the southern part of that state. It was common for us to pack our things to go for an extended visit with either grandparents.

Whenever we went to Friendship, the stay usually consisted of an unending string of meals at many relatives' homes. This gave everyone a chance to visit with one another, and to enjoy the fellowship of family. There was always an abundance of home-grown food as well as handed down recipes prepared for these gatherings.

Congealed salads were usually a part of the meal, and it was common to have my grandmother's oft-requested concoction, Luscious Green Stuff. I think it was my cousin who gave it that name, and it aptly described how most of us felt when it was brought to the table! The happy memory of those visits with relatives returns whenever I make this salad.

LUSCIOUS GREEN STUFF
Serves 4-6

1 small pkg. lime gelatin
1 8 oz. can crushed pineapple, drained (save juice)
2 c. miniature marshmallows
8 oz. small curd cottage cheese
1 c. whipped cream (or frozen whipped topping)
Chopped pecans (optional)

To the saved pineapple juice, add enough hot water to make 2 cups. In a saucepan, pour this juice over the gelatin and bring to a boil. Remove from heat and add miniature marshmallows. Stir to melt the marshmallows completely. Place the jello/marshmallow mixture in the refrigerator to cool until it begins to congeal. Remove from the refrigerator, stir in the drained pineapple, cottage cheese, and whipping cream (nuts, if desired). Return to the refrigerator to congeal completely.

Mary






GOOD FOOD..."Good for the Soul"





From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/

also available on line at:
http://dawsontimes.com/
http://cumminghome

Festive Citrus Scallops

from . . ."Miss Mary's Kitchen"
by: Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net




#mb-02-12
FESTIVE CITRUS SCALLOPS

We recently went out of town for the weekend, and when we got home, the thoughts of fixing a big dinner just did not appeal to us. Something short and sweet was in my mind as I rummaged through the freezer in search of food that fit those criteria.

I spotted a package of bay scallops and knew I could thaw them quickly. Preparation of an easy meal began to form in my mind with those tasy little morsels as the main attraction. From the refrigerator came green onions, butter, fresh lemon and an opened bottle of Chardonnay. Spying a ripe tomato on the counter set me off to the races!

The outcome of this dish was just what we needed - a light yet filling entree that was complemented by fresh green beans and a simple tossed salad. My only other suggestion might be to add a crusty French or Italian bread to capture the remaining sauce from the dish.

FESTIVE CITRUS SCALLOPS
Serves 2, easily multiplied

1/2 lb. small bay scallops, patted dry
2 T. olive oil, divided
2 T. white wine (I used Chardonnay)
2 T. butter, optional
1 t. basil leaves, shredded
1/2 lemon, juiced + grated peel from lemon
1 medium tomato, peeled, seeded and diced

Angel hair spaghetti, cooked, kept warm
2-3 green onions, finely sliced

Preheat oven to 350 degrees. Line a lipped sheet pan (small) with aluminum foil. Placing prepared scallops on the pan, drizzle 1 T. olive oil over, toss to completely coat the scallops. Sprinkle white wine and lemon juice over scallops (optional-dot with butter). Bake for 7-9 minutes, watching closely.

Place cooked spaghetti in a serving bowl. Ad 2 T. olive oil, diced tomato and lemon rind, tossing to combine. When scallops are done, add the contents of the baking pan to spaghetti mixture. Sprinkle green onions and basil leaves over top, toss, and serve.

Mary





GOOD FOOD..."Good for the Soul"





From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/

also available on line at:
http://cumminghome.com/
http://dawsontimes.com/
http://www.thecherokeeconnection.com/

The Best in Home Cooking

From Miss Mary's Kitchen
Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net





"From Miss Mary's Kitchen" is a collection of some of the best recipes available from good old "Home Cooking", to "Haut Cuisine".  With a personal collection of thousands of recipes, I am constantly adding to the list with tried and true favorites, and new creations.  My husband, Norm, has been in the wine business for quite some time, and we have great fun pairing good food and good wine.

I hope you enjoy these treasures, some of which are more than one hundred years old!





GOOD FOOD...GOOD FOR THE SOUL!

Mussels in Marinara Sauce

from..."Miss Mary's Kitchen"

#mb-01-12
MUSSELS IN MARINARA SAUCE


Mussels in a tasty wine sauce have always appealed to me. I'm not sure whether it is the delicious crustacean or the taste of the broth created in the cooking process, but the dish certainly is enjoyable!

Up until this weekend, I had not prepared mussels in any other way except steamed in a wine broth. While at the grocery this weekend, I spotted mussels and grape tomatoes that were both on sale, Mussels in marinara sauce quickly came to mind. My idea of a marinara sauce is a basic tomato sauce with lots of garlic, so I figured this dish to be a simple task. Mussels take just a few minutes to cook, so once all ingredients were gathered up, I knew I could have this on the table in about 20 minutes. I started the spaghetti cooking while I steamed the mussels so everything was ready at the same time.

Norm declared this dish to be 'de-lish', and encouraged me to share it.

MUSSELS IN MARINARA SAUCE
Serves 2-4

1 lb. grape tomatoes
1 t. olive oil
1 c. white wine
4-6 cloves garlic, minced
1 small onion, diced
1 bay leaf
2 lb. mussels, scrubbed and debearded
14-15 oz. can diced tomatoes (no salt)
1/2 t. dried basil
2 T. extra virgin olive oil
cooked spaghetti

Put the grape tomatoes in a single layer in an ovenproof dish, Add 1 t. olive oil to cover tomatoes. Place in a 375 degree oven for 15 minutes until the tomatoes burst. Remove from the oven, cool slightly and break up the tomatoes with the back of a spoon. Set aside.

In a Dutch oven, combine wine, onions, garlic and bay leaf. Bring to a simmer, and cook for 5 minutes. Turn the heat to medium high, add the mussels, cover and steam for 5 to 8 minutes, depending on the size of the mussels, Remove the mussels to a bowl. Add grape tomatoes, canned tomatoes, basil and 2 T. extra virgin olive oil to the pan. Cook over medium heat, stirring often, for 5 minutes. Return the mussels to the pan, stir to combine and reheat the mussels.

Dish up spaghetti, cover with mussels and sauce, and enjoy!
Serve with a tossed salad and crusty baguettes.

From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/

also available on line at:
dawsontimes.com
thecherokeeconnection.com