New Castle News
NEW CASTLE —
If there’s an occasion to have a party, go for it.
At The News last week, it was quite a send-off for photographer Erica Galvin and it was a feast, to say the least.
Staff from editorial, circulation, composing, business/accounting, classified and display advertising, and art and dispatch contributed an assortment of tasty dishes.
And if there was a theme of the day, it was “Say It With Food.”
There was pierogi prepared by publisher Sharon Sorg; several pasta salads; a meatball casserole; pulled pork from Lisa Madras, dispatch/blogger; and several wonderful desserts including a fruit pizza made by reporter Dave Burcham’s wife, Linda.
The meatball sandwich casserole from Shawn Anderson in display advertising got hurrahs from across the lunch room, and reporter Nancy Lowry’s pecan-peach cobbler with its pretty lattice top was also a big hit. I had a heaping serving.
Copy editor Carol Colaizzi made the sugar and spice cake, which she also submitted as an entry and won a ribbon at the Lawrence County Fair. The fair provided the recipe for the competition, which is sponsored by the Hites family in memory of Virginia Worrell.
Yep, when we throw a party, we throw a party.
Remember that your recipes — whether for a party of 40 or dinner or two — are always welcome at Culinary Conversation.
Preheat oven to 400.
Mix together onions, bread crumbs, Parmesan cheese and ground beef. Roll into 1-inch diameter balls and place in a baking pan. Bake for 15 to 20 minutes, or until beef is no longer pink. Reduce the oven temperature to 350.
Arrange the bread cubes in a single layer in an ungreased 9x13 baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1⁄2 cup of the grated mozzarella cheese.
In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top.
Bake at 350 for 30 minutes or until heated through.
Preheat oven to 475. Stir together peaches, flour, nutmeg, and 3 cups sugar in a Dutch oven. Bring to a boil over medium heat; reduce heat to low and simmer 10 minutes. Remove from heat; stir in butter and vanilla. Spoon half of mixture into a lightly greased 13x9 baking dish.
Unroll 2 pie crusts. Sprinkle 1⁄4 cup pecans and 2 tablespoonfuls sugar over 1 pie crust; top with other pie crust. Roll to a 14x10 rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish.
Bake at 475 for 20 to 25 minutes or until lightly browned. Unroll remaining 2 pie crusts. Sprinkle 2 tablespoonfuls sugar and remaining 1⁄4 cup pecans over 1 pie crust; top with remaining pie crust. Roll into a 12-inch circle. Cut into 1-inch strips, using a fluted pastry wheel. Spoon remaining peach mixture over baked pastry. Arrange pastry strips over peach mixture; sprinkle with remaining 1 tablespoon sugar. Bake 15 to 18 minutes or until lightly browned. Serve warm or cold with whipped cream.
Cream together. Spread on cooled crust. Pre-mark or pre-cut pizza before placing the fruit on the crust.
Top with choice of fruits such as strawberries, pineapple tidbits, blueberries, grapes, mandarin oranges or kiwi.
Lawrence County Fair
Special Baking Contest
Sugar and Spice Cake
Heat oven to 350 degrees. Grease bottom and side of 8x8x2 pan with shortening and lightly flour.
Mix flour, sugar, cinnamon and salt in bowl. Cut in shortening, using pastry cutter or crisscrossing two knives, until mixture is size of small peas. Reserve 1⁄3 cup.
Stir remaining ingredients into flour mixture with spoon until well blended. Pour into pan. Sprinkle reserved flour mixture over the top.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
Slow Cooked Ribs
In a gallon plastic baggie, combine:
Shake well and marinate overnight in the refrigerator.
Grill pork until only partially cooked, but flavors have had enough time to mingle and take on “grill” flavor.
Add barbeque sauce (however much you like) and continue to cook in slow cooker on low for 6 to 8 hours, until fully cooked.