"Lentil Soup"

from..."Miss Mary's Kitchen" By: Mary Bentley Georgia Recipe Manager normwine@bellsouth.net   #mb-04-13 Lentil Soup I always achieve a great deal of happiness and contentment when time is spent going through old cookbooks or recipes that have been passed down from family members. The memories surrounding them are so very special! Such was the recent occasion I spent going through a recipe file box that was once the collection amassed by Norm's aunt, Ginnie Dacklin. Aunt Ginnie and Norm's mother, Liz, were sisters, and they were both excellent cooks. Recipes I shared with him brought back pleasant memories and elicited stories of events which included that recipe. Many were hand-written or carefully typed on index cards, but all bore the tell-tale signs of having been well used in days gone by.   I was not interested in running to the grocery for that 'special' ingredient needed to complete many recipes I read in many of today's publications, so the Lentil Soup had great appeal. I specifically chose to make it because the list of ingredients was short, and it appeared to be easy to prepare. Knowing the culinary expertise of Aunt Ginnie, I also knew that it had to be tasty or it would not have been saved in her box! Needless to say, we were not disappointed in the outcome. It made a great, filling lunchtime meal for the two of us.   Lentil Soup Serves 2-4   1/2 pkg. (approximately 8 oz.) dry lentils 2 c. water 1/4 c. olive oil 1 medium onion, diced 1 sm. can tomato paste 3/4 c. water 1 clove garlic, minced 1 bay leaf salt and pepper to taste 2-3 c. water   Rinse and pick through lentils. In a 2 quart saucepan, place lentils and 2 c. water. Bring to a boil, reduce to simmer and cook until about half done (1 hour). Turn lentils into a colander, rinse, and set aside (rinse saucepan for later cooking of soup).   Pour olive oil into a medium skillet, turn to medium heat. Add diced onions, saute until golden brown, stirring occasionally. To the browned onions, stir in tomato sauce. Reduce to simmer, cook for 2-3 minutes. Slowly add 3/4 c. water, let the mixture cook for about 5 minutes. Pour in 2 c. water, stir to thoroughly combine all ingredients. Transfer this mixture to the reserved saucepan.   Over medium heat, return the drained lentils to the saucepan, stirring to combine with onions and tomato paste. Allow the soup mixture to cook for 5 minutes. Add garlic and bay leaf, adjust seasoning. Reduce heat to low and let cook for about one hour. Thin soup with water as needed.   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/

"Matlacha Crab Cakes"

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






#mb-03-13
Matlacha Crab Cakes

The allure of the sea and fresh shellfish is calling us back down to our little place in Matlacha, Florida, and since we will be there in a couple of weeks, I thought it might be a good time to share an old recipe with you, which we will probably enjoy while we are there.

MATLACHA CRAB CAKES
A number of years ago my parents, sister and nephew came for a weekend visit. For dinner, we decided to have crab cakes, a well-known favorite of Daddy’s. After Norm and I collaborated on the best plan for a recipe that was more crab than breadcrumbs, he and Daddy were sent off in search of lump crabmeat. That “quick trip” turned out to be a multi-store visit but they proudly arrived back with enough to serve six seafood-loving folks. Despite the delay in preparation for this feast, the wait was well worth it!

During dinner the conversation turned to “picking” crab meat, and the work involved with that process. Daddy’s father had retired to an island near Ft. Myers, FL in mid-1940, and there was always an abundance of seafood available in the area. One of our favorite restaurants on the island, Moretti’s, was once the home of the Matlacha Seafood Co., where people worked each day to “pick” crab meat. If any of you have ever attempted to remove the meat from the shell of this small crustacean, you understand the effort!

We serve these delectable Crab Cakes with mashed potatoes, cole slaw and lots of tartar sauce. Our version of tartar sauce is quite simple – mayonnaise, dill pickle relish and fresh lemon juice – and is a great basic accompaniment to most any seafood. Be sure to serve the seafood with fresh lemon wedges to brighten up the taste of the crabmeat.

MATLACHA CRAB CAKES
Serves 4 - 6

1 lb. lump crabmeat, drained (I often use half claw meat for sweetness)
1 T. each yellow and red bell pepper, finely minced
1 t. dry mustard
2 T. onion, finely minced
1 T. butter
1 T. chives
1 egg, beaten
1 c. soft breadcrumbs
Milk
Salt and paprika (to taste)
All purpose flour
Oil and butter

Sauté onion to soften in a small skillet using butter; set aside. In a medium mixing bowl, carefully pick over crabmeat to remove particles of shell. Try not to break up the crab while doing this. Fold all other ingredients in except milk, flour, oil and butter. If too dry, add milk to help mixture bind together. Place a 10" non-stick skillet on the stove over medium heat; add oil and butter to cover the bottom ¼ inch deep. Put flour in a pie plate for dredging. Shape approximately ¼ cup of the mixture into a patty, gently roll in flour to completely cover. Place 4 to 6 patties in the skillet. Do not crowd or you will not have a crispy crust on the cakes. Sauté over medium to medium high to brown first side, turn, sauté on other side. Reduce heat; cook 5 minutes, turning once. Remove to absorbent paper, drain briefly before serving.


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/

"Broccoli Cheese Soup"

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




#mb-02-13

Broccoli Cheese Soup

As you may know, I have always been envious of Norm's ability to create recipes out of whatever he finds in the pantry or refrigerator. Some people are gifted with that innate talent. I, on the other hand, prefer to be guided by the 'written word' and am cautious when challenged to wing it on my own.

When I got home from work one day last week there was a wonderful aroma that greeted me at the door. I lifted the lid of a pot to find a delicious smelling soup simmering away. Curious as to the origin, I asked Norm where he had gotten it. "Out of my head" was his reply, and I immediately knew I was in for a treat!

We added a tossed salad and multigrain rolls and sat down to enjoy our dinner. After the feast, I was wondering if he could recreate it so we could be assured of having it again. True to form, he came up with what you see below. As with his other creations, I am sure there will be revisions, but I can assure you this one is worth a try.

Broccoli Cheese Soup
Serves 3-4

15 oz. jar Alfredo pasta sauce
1 jar milk (he used 1%)
1 c. grated cheddar cheese
3 slices American cheese
1 c. roughly chopped broccoli florets
salt (optional)

Combine all ingredients in a large pot. Place on the stove, simmer for 1 hour.

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/

"Ratatouille"

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



#mb-01-13
RATATOUILLE

My Aunt Mary Ann has always been a fabulous cook, and has introduced us to many different foods over the years. She learned a great deal from her mother, and then enhanced that knowledge with a degree in Food, Nutrition and Health at the University of Tennessee where she also taught as an Assistant Professor. In addition, she and her husband have traveled far and wide sampling the cuisine of many countries. Those combined experiences have been the basis for some truly wonderful recipes.

Of the many recipes she has shared, one that I particularly enjoy is a simple vegetable stew called Ratatouille. This is a basic but filling dish for a chilly fall or winter day, and the added bonus is that reheating leftovers just makes it even better! If I have the time, I like to oven roast the vegetables to bring out the many flavors this dish presents. However you choose to prepare this, I am sure you will enjoy it!

Ratatouille
Serves 2-4

Olive oil (2-3 T. as needed)
1-2 onions, coarsely chopped
2-3 cloves garlic, chopped
2-3 small zucchini, sliced
1 large green pepper, large dice
1 large eggplant, peeled and sliced
2-3 large ripe tomatoes, chunked (or 1-15 oz. can)
Salt and pepper
*Herbs to season (any or all):
parsley (1/4 c. fresh or 2 T. dry)
basil
coriander (coarsely chopped)
Italian seasoning
marjoram

Put olive oil in a large soup pot/Dutch oven over medium high heat. Add all vegetables except tomatoes. Wilt down vegetables for 10-15 minutes, stirring frequently. Add tomatoes.

To alternately oven roast vegetables: cover a lipped 10x15 sheet pan with aluminum foil. Scatter vegetables in pan (including tomatoes), drizzle olive oil over. Cook in 375 degree oven 20-30 minutes, or until done. Remove from oven, pour into large soup pot/Dutch oven.

To the pot, add salt and pepper and chosen herbs. Cook on medium heat, covered, for 15 minutes. If too juicy, remove cover, simmer an additional 10 minutes. If too dry, moisten with tomato juice.


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/