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

Norm's Wandering Wallaby Baked Pasta

from..."Miss Mary's Kitchen"

#mb-08-11
NORM’S WANDERING WALLABY BAKED PASTA


Tasting new wines that come on the market has always been a way of life at our house. Sometimes, we invite friends and family over to help us “judge” the various bottles that Norm has been asked to consider for the store or to write about for one of his wine columns.

After reviewing a number of inexpensive offerings one afternoon (with one being called “Wandering Wallaby”), we found ourselves without a dinner entrée. Always the creative talent, Norm came up with a ‘tongue-in-cheek’ rendition of a beef-noodle casserole using the ingredients he found in the refrigerator. We have often laughed at the name, and fondly recalled that wine!

NORM’S WANDERING WALLABY BAKED PASTA
Serves 6

16 oz. penne pasta
8 oz. ground wallaby (or ground chuck if wallaby is not available)
8 oz. mild/sweet Italian sausage
8 oz. shredded cheddar cheese
8 oz. shredded mozzarella cheese
8 slices American cheese
12 oz. petite diced tomatoes
12 oz. tomato sauce
½ c. chopped red onion
2 T. chopped garlic
1 T. virgin olive oil
1 T. sugar
1 t. salt

Prepare the penne pasta according to the package directions, cooking it slightly less than instructed. Drain, and set aside. Brown the meats in a skillet with 1 T. garlic. In a large saucepan, pour in the olive oil. Sauté the onion and remaining 1 T. garlic until softened, then add in tomatoes, sugar and salt and simmer for 30 minutes.

To the pasta, combine the meat mixture, sauce and half of the shredded cheese, mixing well. Pour into a lightly greased casserole or lasagna dish. Over the mixture, arrange the American cheese slices then the remaining shredded cheeses. Cover the dish with aluminum foil, bake for 45 minutes at 350 degrees. Remove the foil the last 10-15 minutes of cooking.

Serve with a tossed salad lightly dressed with olive oil and vinegar, and hot garlic bread.

El Biggero Shrimp Creole

from..."Miss Mary's Kitchen"

#mb-07-11
EL BIGGERO SHRIMP CREOLE


When we go to our cottage in Matlacha, FL, eating fresh seafood is high on the list of priorities for us. There are three purveyors of fresh seafood in this little Gulf of Mexico community, a number which would be highly envied in most anyone’s hometown! It is extremely easy to find the “freshest” of most any local sea creature, and we take full advantage of it on each visit. We often bring back a supply that helps us keep the memory of our last visit ever near, and makes the next visit even more enticing.

Norm donned his El Biggero hat, and chose to turn a package of the Gulf crustaceans into a delightful Cajun-inspired dish.


EL BIGGERO SHRIMP CREOLE
Serves 4

1 lb. Gulf Shrimp, 20-30 count (medium)
1-2 T. olive oil
1 yellow bell pepper, diced
1 medium onion, chopped
3 garlic cloves, minced
1 -12 oz. can petite diced tomatoes
6 oz. tomato sauce
1 T. Louisiana hot sauce
1 T. chopped cilantro
1 t. sugar
1 t. salt
1 T. Italian herb mix
½ lime, juiced

Peel and devein the shrimp, set aside. In a large saucepan, sauté the bell pepper, onion and garlic until softened. Add all remaining ingredients except shrimp. Simmer over low heat 30 minutes. Add the shrimp, stir to combine. Cook for 5 minutes, or until the shrimp turn pink – no longer.

Serve over jasmine rice.

Dutch Baby Pancake

from..."Miss Mary's Kitchen"
#mb-06-11
DUTCH BABY PANCAKE


Norm and I have always enjoyed visits to the West Coast to see his relatives, particularly spending time with his brother and sister-in-law in Benicia, CA. There is such a comfort derived from spending time with family members, especially when they are such gracious hosts as Jim and Bonnie. On a whirlwind trip several years ago, we were able to spend a few days with them. One morning for breakfast, Bonnie prepared a scrumptious treat for us, something she called a Dutch Baby Pancake. Having never had one before, I perched on a stool in the kitchen and intently watched as she quickly mixed up the ingredients that would soon go into the cast iron skillet heating in the oven. What came out of her oven was this delightfully fluffy pancake, and my, was it an impressive sight to see! She served it with sausage links and bacon. I can still warmly recall that delicious meal.

As a special addition to the Dutch Baby, consider preparing a fruit topping to pass around the table. I suggest an apple topping but most any seasonal fruit could be substituted. This would make a great brunch entree for your family or a special breakfast for guests (like us!). Bonnie was kind enough to share her recipe with me, and I hope you find it as delicious as Norm and I did.

DUTCH BABY PANCAKE

3 eggs
3/4 c. milk
3/4 c. unbleached bread flour
1/4 t. vanilla extract
Pinch nutmeg
Pinch salt
2 T. butter
Powdered sugar

Topping *
3 peeled and cored apples, sliced into wedges
2-3 T. butter
¼ c. sugar
pinch cinnamon (optional)
½ lemon, juiced

Place a 10-inch cast-iron skillet (or any oven-proof shallow container) in the oven while it preheats to 425 degrees. Beat eggs until they are pale and frothy (electric mixer, blender, food processor or whisk). Add milk, flour, vanilla, nutmeg and salt and blend until smooth, about 2 minutes. Remove the heated skillet from the oven and add butter. When melted, swirl to coat the bottom and sides of the pan (this will help the pancake rise as it cooks). Pour batter into skillet, return to oven. Bake for a total of 20-25 minutes, or until pancake is golden brown and has risen in the pan.

While the pancake is baking, prepare the topping. Melt butter in a skillet over medium heat, add apples. Stir to coat with butter. Saute for 2-3 minutes, then add sugar, cinnamon and lemon juice. Reduce heat to low and simmer 5 minutes, stirring to prevent sticking. Set aside, keep warm.

Remove pancake from oven. Dust with powdered sugar over top. Serve immediately, passing the apple topping.

Serves 4
*apple pie filling can be substituted