New Castle News
NEW CASTLE —
What’s cookin? That’s one of our favorite questions at Culinary Conversation.
We love when readers share some of their favorites.
This week, Helen Martin of New Castle stepped up to the plate to answer that question regarding Easter dinners.
Helen contributed three recipes — all of which are great side dishes for Easter or any special occasion.
Hungarian glazed carrots were made often for the Martin family Easter dinners, Helen wrote. She also contributed a broccoli and rice casserole, and a butternut squash and apple casserole.
Thanks, Helen. We appreciate your contributions.
Sharing is fun. So who will be our next reader to send recipes?
Posing another question, what are you having for Easter dessert?
I miss rice pie.
Years ago, it appeared on the Easter dessert table at family dinners. The woman who prepared it every year is gone. I miss her. And I’ll repeat — I miss that pie.
It’s not difficult to make, and if you have never tasted it, you are in for something special. There are many variations but the recipe included today is the one that caused me to indulge in more than one slice. It makes two pies.
Other sweet things include lemon bars, strawberry cake roll with a creamy filling and triple layer banana cream pie bars. Does that sound decadent or what?
All these recipes say springtime. And we’re all ready for that.
Put the carrots in a saucepan and cover with water. Simmer until they are al dente, then drain well. Add butter and brown sugar, then simmer until the carrots are coated and shiny in appearance. Garnish with paprika for extra flavor.
Cook the rice in three cups of water until done, then drain and set aside. Blanch the broccoli florets until al dente, then drain and set aside. In a skillet, melt the butter, then sauté the onions. Add soup and cook for two minutes. Add rice, broccoli and cheese, stirring well. Pour mixture into a 9x13-inch buttered casserole dish and bake for 15 minutes at 350. Garnish with a sprinkle of paprika.
Butternut Squash and Apple Casserole
Salt and pepper to taste
Peel the squash, remove seeds and cut into 3/4-inch slices. Place squash and apples in a baking dish, adding two tablespoons of water. Blend ingredients together into a crumbly mix. Sprinkle over the squash/apples, then cover dish with foil. Bake at 350 for 45 minutes. Garnish with additional cinnamon.
Strawberry Cake Roll
Heat oven to 375.
Lightly coat a jelly-roll pan or cookie sheet with sides with vegetable cooking spray. Line the bottom with wax paper. Combine flour, baking powder and salt in a small bowl; set aside.
Using an electric mixer at high speed, beat egg whites until foamy. Gradually add 1/2 cup of the granulated sugar, one tablespoons at a time and continue beating until stiff peaks form.
In another bowl, beat egg yolks and another 1/2 cup granulated sugar until pale and thick. Beat in 1 teaspoon vanilla. Use a rubber spatula to gently fold the flour and beaten yolks into the whites until just blended. Spread in pan. Bake 15 minutes or until the cake springs back when lightly touched.
Meanwhile, place a clean dish towel on the counter and dust it lightly with powdered sugar. When the cake is done, loosen the edges from the pan with a knife and invert the cake onto the towel. Peel off the wax paper. Roll the cake lengthwise, along with the towel and set aside, at room temperature to cool. Can be made up to one day ahead.
Whip the cream with the remaining 1/4 cup sugar and 1 teaspoon vanilla until soft peaks form. Unroll the cake and spread with half the whipped cream. Top with half the strawberries and reroll without the towel. Serve with the remaining strawberries and whipped cream.
Triple Layer Banana Cream Pie Bars
Heat oven to 325. Mix wafer crumbs, nuts and butter in 13x9-inch baking dish; press onto bottom of dish. Bake 8 minutes. Cool 10 minutes. Top with bananas. Beat pudding mixes and milk with whisk 2 minutes; spread 2 cups pudding over bananas.
Stir 1 cup Cool Whip into remaining pudding; spread over pie. Top with remaining Cool Whip. Refrigerate 3 hours.
Stir flour and baking powder together in a bowl; set aside. In a second large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in 3 eggs, one at a time, and stir in the vanilla.
Gradually beat in the flour mixture to make a soft dough. Divide the dough in half and shape into two balls. Working on a lightly floured surface, roll out each ball to fit two, 10-inch pie plates. Line the pie plates with the crust and refrigerate until needed.
Bring water to boil in a saucepan and stir in the rice. Reduce heat to medium-low, cover and cook fro 20 minutes. Stir in the milk. Continue cooking, stirring frequently until the mixture thickens. Set aside to cool.
Preheat oven to 325. Meanwhile, beat ricotta cheese, 1 1/2 cups sugar, lemon juice, lemon zest and 6 eggs together in a mixing bowl until smooth and frothy. Stir in the cooled rice mixture until evenly blended. Pour into the pie shells.
Bake pies in preheated oven until the filling is set and tops are golden brown, about 90 minutes. Cool on racks.
(*Most recipes have not been tested.)