Newspaper Page Text
April 8, 2009
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CONNIE IRWIN
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Easter Sunday is quickly
approaching and we need to get
busy with making preparations
for our family get together. I
still get excited when thinking
about coloring the Easter eggs
and making Easter baskets.
I have included some of my
favorite recipes. I hope you will
enjoy trying them. May God
be with you and bless you as
he walks with you everyday.
Happy Easter!!
SUNDAY POT
ROAST*
Approximately 3 hours
8 servings
1 (3 to 4-pound) boneless
chuck roast
11/2 teaspoons salt
1-teaspoon black pepper
1-teaspoon onion powder
2 tablespoons vegetable oil
1 cup thinly sliced onion
wedges
3 cloves garlic, crushed
1 (10 314-ounce) can cream
of mushroom soup
114 cup red wine (optional) ■
but add water if you don’t
use wine
2 tablespoons
Worcestershire sauce
314 cup water
Preheat oven to 350 degrees
Rub seasoning into the roast
on both sides. Heat oil in a large
skillet and brown the roast,
searing it on both sides. Place
the meat in a roaster pan. Add
onions and garlic to skillet for
1 to 2 minutes to absorb left
over roast juice. Place meat into
roaster pan.
Combine the mushroom soup,
wine and Worcestershire sauce
in a bowl. Pour over the roast,
Add water.
Cover pan with foil and bake
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for 3 to 3 1/2 hours or until
tender.
♦Code’s Note: If the gravy is
not thick enough, remove the
meat from the pan and pour the
gravy into a saucepan. Bring to
a boil and thicken it by adding
2 tablespoons of cornstarch
mixed with 1/4 cup cold water,
stirring constantly.
ROCKIN ROAST
PORK SHOUL¬
DER WITH
SPANISH RICE
By Paula Deen
Sofrito:
2 green pepper, minced
1 onion, minced
112 bunch cilantro, chopped
114 cup olive oil
1 (5-pound) pork shoulder
12 whole garlic cloves,
slightly smash
3 envelops (11/2 table
spoons) sazon seasoning
1-tablespoon adobo
seasoning *
114 cup sofrito, recipe
follows
Spanish Rice:
114 cup diced pork
1/4 cup diced onions
2-tablespoon butter
2 envelopes (1 tablespoon)
sazon seasoning
1-tablespoon adobo
seasoning
2 cups long-grain rice
4 cups water
2 tablespoons sofrito
1 (16-ounce) can pigeon
peas
2 tablespoons chopped fresh
cilantro leaves, to garnish
In a food processor add green
pepper, onion, and cilantro,
Pour in oil and mix well. Set
aside 2 tablespoons for Spanish
rice,
Cook’s Note: Can keep in the
refrigerator for up to 10 days. .
Preheat oven to 300 degrees
Cut off 2-slices (about 1/4
cup) of pork and set aside for
Spanish rice.
Make at least 12-slits in pork
—
with the tip. erf a very sharp
knife. Put 1 clove of garlic in
each slit. In a small bowl, mix
together the sazon and adobo
seasonings. Add 1/4-cup sofrito
and stir together. Rub over
entire pork shoulder. ,
Place pork in large roasting
pan, wrap with foil and cook
for 3 hours. Remove the foil and
crank oven up to 400 degrees
F and let cook additional 20
minutes until desired crispness.
For the rice: •
In large saucepan on high
heat, saute onions and reserved
pork in the butter until lightly
browned. Add sazon, adobo,
rice, water and reserved sofrito.
♦ Code’s Note: Do not stir at
any point
Code about 10 minutes on
high or until the water begins
to evaporate to almost the level
of the rice. Add pigeon peas
and cilantro. Cover with lid,
reduce heat to low and let cook
until water is totally evaporated
and rice is tender. Remove from
heat.
ROASTED
GARLIC
POTATOES
1 hr 0 min
6 servings
3 pounds red potatoes
113 cup regular olive oil
1 head garlic
Kosher salt
Preheat the oven to 425
degrees.
Wash and dry the potatoes,
but don't bother to peel them,
and cut them into about 3/4
inch dice. Toss in a large oven
tray and pour over the oil, mix
well with your hands. Separate
the head of garlic into cloves
adding them to the tray, and
roast for about 1 hour, turning
once or twice during that time,
until crispy and golden but still
soft on the inside. When they’re
done, remove to a large plate
and sprinkle with salt.
Prow fhe 6
v
I am a firm believer that one
can make a salad out of most
anything - from fresh greens
to canned black-eye peas. Our
recipes are old favorites that
many of you may remember,
Our first is a German recipe
which is really good.
GERMAN
THREE-WEEK#
COLESLAW
3 lbs. white cabbage,
chopped
2 white onions, chopped
2 cups sugar
1 cup oil *
1 cup apple cider vinegar
2 Tbsp celery seed
l Tbsp salt
Combine cabbage, green
pepper, onions and sugar in
a large bowl. Mix remaining
ingredients in a small saucepan
and bring to a boil. Pour over
cabbage fixture. Chill, tightly
covered for 2 days or longer.
Serves 12
BEAN AND
CARROT SALAD
116-oz can wax beans,
Homemade Dyes for Coloring Easter Eggs
To make your own natural dyes, boil common ingredients in
water with a tablespoon of vinegar until desired shade is reached. tint'. wf
Strain to remove solids.
For Yellow, use: Yellow onion skins, ground turmeric
Orange: Same as yellow, with added beet juice
Pink: Cranberry juice concentrate
Red: Beets, paprika ,
Blue: Canned blueberries, red cabbage, grape juice ooncentrate
Green: Spinach and/or kale ft
Brown: Strong brewed coffee or tea
g / ‘
drained
1 16-ai can green beans,
drained
116-oz can sliced carrots,
drained
116-oz can red kidney
beans,
drained
H4 cup chopped green
pepper
114 cup chopped celery
2 Tbsp chopped parsley
112 cup white vinegar
1/3 cup sugar
2 tbsp oil
1 tsp salt
1 tsp dry mustard
Black pepper to taste
Layer vegetables in a shallow
dish. Combine vinegar, sugar,
oil, salt, dry mustard and pepper
in covered jar; shake well to
mix. Four over vegetables and
chill for several hours to over
night. Serves 12
FRUITED TUNA
SALAD
1-6112 oz can tuna
112 cup drained pineapple
tidbits
112 cup seedless grapes
112 cup chopped celery
1 can chow mein noodles
114 cup chopped pecans
3 Tbsp thinly sliced black
olives
113 cup mayonnaise
Break tuna into chunks.
Combine with remaining ingre¬
dients in a bowl; mix lightly.
Serve on shredded lettuce.
Serves 4.
TANGY SHRIMP/
MACARONI
SALAD
1 H-oz package macaroni
shells, cooked
213 cup chopped celery
213 cup chopped green
pepper
1 cup mayonnaise
1 Tbsp lemon juice
1-112 Isp (or more) Tabasco
sauce
1 Tbsp grated onion
1 pound peeled, deveined
cooked shrimp
Salt and pepper to taste
Combine cooled macaroni,
celery, green pepper and may¬
onnaise in a bowl. Add lemon
juice. Tabasco sauce, onion,
salt and pepper and toss lightly.
Chill before serving.
GRAPEFRUIT
AND CRAB
SALAD
2 grapefruit, sectioned
2 6-112-oz cans crab meat,
flaked (fresh crabmeat is
better) '
1 cup chopped celery
114 cup mayonnaise
112 tsp curry powder
114 tsp salt
2 tsp capers
Reserve several grapefruit
sections for garnish; cut remain¬
ing sections in half. Combine
with crabmeat and celery in
bowl. Blend mayonnaise, curry
powder and salt in a small bowl.
Add to grapefruit mixture and
toss lightly. Serve on lettuce
lined plates and garnish with
reserved grapefruit sections and
capers.
Enjoy!