New Castle News

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April 6, 2013

Culinary Conversation: This week, we’re rolling in dough

NEW CASTLE — I sense a trend going on this week.

Sometimes a theme just seems to fall naturally into place — such as seasonal recipes.

Then there are times when I discover something that sounds so good that I keep looking for variations. This week I came upon the meatloaf in pastry crust. Anything encased in pastry — sweet or savory — wins me over everytime. Of course, I’m the type who enjoys a good pie crust as much, if not more, than the filling itself. Then I found a chicken and pastry duo. Presto. A column is born.

Later, as I was searching for a dessert pie, a clipped, yellowed recipe from years ago fell out from some pages. It was a request to an Associated Press food editor for a main dish that didn’t involve meat. It’s called spinach-cheese pie and has a double cornmeal crust. I haven’t made it for a very long time but recall that it was worth the bit of effort it took. The description said the slightly crunch pastry is hearty rather than rich. But after all, you will be rolling in the dough.

Contribute your favorite recipes to Culinary Conversation — a tasteful place to be.

Meatloaf in Pastry Crust

  • 1 lb. ground turkey
  • 1/2 cup chopped onion
  • 1 tbsp. butter or margarine
  • 2 eggs, lightly beaten
  • 1 cup Swiss cheese, shredded
  • 1/2 cup dry bread crumbs
  • 2 tbsps. parsley
  • 2 tsps. Worcestershire sauce
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 package Pillsbury French bread dough or biscuit dough

Brown meat and onion in butter or margarine (or use cooking spray.) Drain excess oil. Remove from heat. Add all ingredients except for half of the cheese and the bread dough. Mix thoroughly.

Preheat oven to 350. Unroll bread dough onto greased cookie sheet. Shape filling into loaf on dough. Sprinkle with remaining cheese. Pull dough over meat and seal edges. Bake at 350 for 30 minutes.

Parmesan Chicken Squares

Filling:

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