New Castle News

Lugene Hudson

December 15, 2012

Culinary Conversation: Cookbooks are gifts that keep on giving

(Continued)

NEW CASTLE —

  • 1, 2-pound chuck roast or brisket
  • 1 bay leaf
  • 1 can beer
  • 2⁄3 cups catsup
  • 11⁄2 tsps. paprika
  • 1⁄2 tsp. celery seed
  • 2 medium onions, chopped or sliced
  • 1⁄2 tsp. pepper
  • 1⁄4 tsp. sweet basil (optional)

Place roast, bay leaf and 1 cup water in large saucepan. Simmer 10 minutes. Remove bay leaf, add remaining ingredients. Simmer on low heat 8 hours or until tender. Remove roast. Simmer until liquid thickens. Pour over meat to serve.

Zucchini Casserole

  • 4 cups sliced zucchini
  • 2 eggs, beaten well
  • 1 cup mayonnaise
  • 1 onion, chopped
  • 1⁄4 cup chopped green pepper
  • 1 cup grated Parmesan cheese

Salt and pepper to taste

1 tbsp. butter or margarine

2 tbsps. buttered bread crumbs

Cook zucchini in 2 cups boiling water until just tender. Drain. Combine next six ingredients in large bowl. Add zucchini. Pour into greased 112-qt. baking dish. Dot with butter. Sprinkle with bread crumbs. Bake at 350 for 30 minutes.

Lemon Bars

214 cups all-purpose flour

  • Powdered sugar
  • 2 sticks margarine, softened
  • 4 eggs, beaten
  • 2 cups sugar
  • 13 cup lemon juice

Mix 2 cups flour and 12 cup powdered sugar. Cut in margarine until crumbly. Press into well-greased 9x13-inch baking pan. Bake at 350 for 15 minutes. Combine eggs, sugar and 14 cup flour in mixer bowl; mix well with electric mixer. Add lemon juice. Pour over crust. Bake 25 minutes longer or until light golden color. Sprinkle with additional powdered sugar. Cool before cutting.

Peach Upside-Down Pie

  • 2 tbsps. soft butter
  • 23 cup toasted sliced almonds or pecan halves
  • Brown sugar
  • 1 recipe for a 2-crust pie pastry
  • 5 cups sliced fresh peaches
  • 2 tbsps. lemon juice
  • 34 cups sugar
  • 2 tbsps. tapioca
  • 18 tsp. nutmeg
  • 18 tsp. cinnamon
  • 14 tsp. almond extract

Line 9-inch pie plate with 12-inch square of foil, letting excess hang over edge. Spread with 2 tbsps. butter. Press almonds and 18 cup (firmly packed) brown sugar into butter. Fix bottom crust into pie pan over nuts and brown sugar. Combine sliced peaches, lemon juice, sugar, 14 cup (firmly packed) brown sugar, tapioca, nutmeg, cinnamon and almond extract. Pour into pie shell. Cover with top crust. Seal, flute and prick with a fork. Brush lightly with milk. Bake in preheated 450-degree oven for 10 minutes. Reduce heat to 375. Bake 35 to 40 minutes longer. Cool thoroughly. Turn upside down on serving plate. Remove foil.

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Lugene Hudson
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