Posted on 03/18/2005 7:05:29 PM PST by carlo3b
The History of Lent
For our traditional Italian Roman Catholic family, Lent is a very special time of prayer, penance, sacrifice and good works in preparation of the celebration of Easter.
I have searched the internet researching the various ways that this wonderfully religious season is celebrated from it's earliest biblical beginnings.
Since the earliest times of the Church, there is evidence of some kind of Lenten preparation for Easter. It starts with Ash Wednesday, when Catholics had their foreheads marked with ash crosses, a symbol of penance signaling the start of Lent. During the 40 days leading up to Easter, Catholics also fast and abstain from eating meat on Fridays; some will even give something up for Lent.
Let us start with the word Lent, which means "springtime." Weather permitting, people view spring as a time of growth, a period when new life emerges from the deathlike state of winter. Hence the name, this theme of death and rebirth plays a vital role in the Lenten journey.
In the early centuries, Lent was a time of preparation for those who would be baptized at the Easter vigil, the main time individuals were baptized in those days, emphasizing that the dying and rising aspect is central in the ritual of baptism because. In baptism, we die and rise with Jesus.
Early Lenten seasons only lasted two or three days, and those who would be baptized fasted in order to purify their bodies of sin. Gradually the time period expanded, depending on the time and place, and by the fourth century the church had established its current 40 day Lenten season.
The number 40 has biblical significance. In the story of Noah's ark, it rained for 40 days and 40 nights. Moses journeyed with the Israelites for a period of 40 days in the desert. Jesus later spent 40 days in the desert where he resisted sin.
Around the fifth century, when the practice of infant baptism became more the norm, Lent evolved as a period of penance for public sinners and for those who wanted readmittance to the church. The most notorious public sins of the time were murder, adultery and apostasy -- the sin of denying the faith.
Eventually Lent emerged as a season for the whole church to engage in penance in preparation for Easter.
On Ash Wednesday, the first day of Lent, Catholic foreheads around the globe were marked with an ashes. The symbol of ashes dates back to ancient times when they were sprinkled on persons engaging in penance.
In attempt follow Christ's model and live better lives, Catholics have three traditional disciplines when it comes to Lent: fasting, almsgiving and prayer.
Perhaps fasting is the first of these traditions that comes to mind when one thinks of Lent. The big question is why. Why fast or abstain from meat during Lent?There is no one answer to this question, but rather, there are a number of theories.
Since ancient times, different cultures have used fasting as a way to prepare for ritual. Fasting is a way to heighten the senses because being hungry can make one more alert. When people ate nothing the two or three days leading up to Easter, chances are they would be very alert during the Easter celebration.
Most historical documentation indicates that fasting is needed to prepare for a feast. There's not a feast without a fast. You can't truly appreciate the loss of something until you give up that something.
In addition, it may have been essential for people to fast at certain times of the year. Food supplies were low after the winter, and fasting may have been a way to ration the food supplies so that people would survive until the harvest.
Fasting is also seen as a means of purifying the body so as to gain control over desires and passions.
Here is an Eastern Orthodox response to the reason for fasting during lent, from the ministry of the Russian Orthodox Church;
First: it's a self-imposed discipline. Christians fast as a way of saying "no" to impulses.The Catholic church views fasting as a way to deepen our appreciation of Christian values, by reflecting on our lives, expressing sorrow for our sins and showing solidarity with the poor and hungry.
Second: fasting is consciously intended to lower our energy level. The less energy we have, the less energy we have to "sin." (I put that in quotes because in Orthodoxy we have a very dynamic concept of "sin." It doesn't mean the same thing it means to most people.)
Third: the lower energy level makes it much easier to pray.
Fourth: we want to remember the poor, and the experience of fasting helps do this. (In fact, Christians are to use the money saved as "alms"-- not to be given through and to institutions, but to be given personally to disadvantaged persons.)It is also important to note that fasting has been defined differently over time. In the past, it meant not eating at all. Now the Catholic practice is to fast on Ash Wednesday and Good Friday, meaning that people are only allowed one full meatless meal (and possibly two smaller meatless meals, depending on one's needs) each day.
The practice of abstaining from meat on Fridays may have grown out of respect for the day Jesus was sacrificed. We remember his death by not eating flesh on Fridays.
Fasting regulations and norms have also differed over time. According to "The Essential Lenten Handbook," compiled by Fr. Thomas M. Santa, CSsR, and published in 2000 by Liguori Publications, one of the most traditional Lenten practices was that of not eating any eggs or milk during Lent. The money not spent on dairy products was collected and donated to the church. The tradition of giving Easter eggs grew out of this practice because "that which was prohibited was given as a gift to celebrate the end of the season," Santa wrote.
The practice of giving Easter eggs as a symbol of the death and rebirth of Easter. The chicken coming out if its egg -- it's tomb -- symbolizes new life.
After the Second Vatican Council, fasting regulations became less strict, putting more responsibility on individuals rather than mandating them. Thus, the idea of fasting has been extended into other things. Today it's common for people to give up things like sweets, TV or video games for Lent.
The second Lenten discipline, almsgiving, easily follows from the practice of fasting. By eating simply, Catholics are better able to relate to the poor. The are also able to save the money they would have spent on food and donate it to the less fortunate. In addition to money, people also donate their time and service as they reach out to the needy in their communities.
The last discipline is prayer, and that occurs in many different ways throughout Lent. The Stations of the Cross is one of the most common Lenten prayers. On Palm Sunday, at our local church, as many religious celebrants around the globe, will dress in costume and portray each Station of the Cross. This is often a way for the children to get actively involved in prayer and better understand the life and passions of Jesus.
It is thought that Catholics should engage in fasting, almsgiving and prayer year round. However, these practices tend to be intensified during Lent, a time when people examine the role of sin in their lives, engage in penance for their sins and refocus their efforts to grow spiritually and return to Christ.
Hot Cross Buns
Hot Cross Buns are traditionally served on Good Friday (the Friday before Easter) and during the Lenten season, but they are good anytime. This recipe will make 2 1/2 dozen buns.
EGG WASH
- 2 packages active dry yeast (1/4 ounce each)
- 1/2 cup warm water*
- 1 cup warm milk*
- 1/2 cup sugar
- 1/4 cup softened butter or margarine
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 6 1/2 to 7 cups all-purpose flour
- 4 eggs
- 1/2 cup dried currents
- 1/2 cup raisins
ICING
- 2 Tablespoons water
- 1 egg yolk
1) Have the water and milk at 110-115 degrees F.
- 1 cup confectioner's sugar
- 4 teaspoons milk or cream
- Dash salt
- 1/4 teaspoon vanilla
2) In a large mixing bowl, dissolve the yeast in the warm water.
3) Add the warm milk, sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth.
4) Add the eggs, one at a time, beating the mixture well after each addition.
5) Stir in the dried fruit and enough flour to make a soft dough.Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).
Punch the dough down and shape into 30 balls. Place on lightly greased baking sheets. Cover and let rise until doubled (about 30 minutes). Using a sharp knife, cut a cross (or X) on the top of each roll. Beat the water and egg yolk together and brush over rolls. (You will probably have more than you need, discard the unused egg glaze.) Bake at 375-degree F. for 12 to 15 minutes.
Meanwhile, make icing by combining the last four ingredients. Stir until smooth, adjusting sugar and milk to make a mixture that flows easily.
When rolls are baked, cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.
*1 1/2 cups warm skim milk may be substituted for the milk and water in the roll recipe above.
EASTER EGGS
Believe it or not, there is an art to cooking eggs in the shell. Find out how to cook them perfectly to your tastes without that gray-green tinge. Remember, hard-boiled eggs is a misnomer as they should not be boiled for any length of time.
Time Required, about 25 minutes
1. Place eggs in single layer in saucepan.
2. Cover with at least one inch of water over tops of shells.
3. Cover pot with lid and bring to a boil.
4. As soon as it begins to boil, remove from heat and let stand.
5. Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes.
6. Large hard-cooked eggs: let stand in hot water 15 to 17 minutes.
7. When cooked to desired level, drain off hot water.
8. Immediately cover with cold water and add a few ice cubes.
9. Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve.
10. Hard-cooked eggs: let stand in cold water until completely cooled. Use as needed.
Tips:
a) Never boil eggs. It makes them rubbery.
b) Use older eggs. Fresh ones won't peel properly.
c) To keep eggs from cracking while cooking, pierce large end with a needle, which will also make them easier to peel.
Crockpot Leg of Lamb Use a boneless leg of lamb or leg of lamb cut that will fit in your slow cooker.Spend some time and cut off ALL the fat that you can.
- leg of lamb, choose a size which will fit in your slow cooker, or cut to fit
- salt and pepper
- 1 tsp. butter
- 3 sm cloves of garlic
Put the leg in the crockpot.
Sprinkle with pepper.
Add a small dob of butter or margarine.
Cook for 8 to 10 hrs on LOW. A shorter period of you prefer it slightly under done.
Insert garlic into the meat, but remember this is an enclosed cooking method and the garlic will permeate through the meat.
When finished drain the liquid residue into a couple of mugs, cover with foil, freeze for about half an hour or until the the fat has solidified. Lift the fat off and add the remaining stock to the gravy.
Calabrian Easter Bread
1) Heat together milk, margarine, sugar and salt. Set aside.
- 11/2 cakes yeast dissolved in 2 cups warm water
- 5 pounds flour(all purpose)
- 11/2 cups sugar
- 8 eggs
- 2 tablespoons salt
- 2 sticks margarine
- 1 pint milk
2) Beat eggs well,add a few drops of yellow food coloring and a few drops of lemon flavoring for a richer color.
3) Fold in half of flour to egg mixture. Then add water and yeast as well as warm milk mixture.
4) Fold in remaining flour, let rise one hour or until doubled in size.
Shape into twisted rings or rolls, let rise 1 hour again. Brush with 1 whole egg and 1 tbs. milk-well blended. Bake at 350 degrees for 20-30 minutes.
Glazed Raspberry-Pepper Ham
1) Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest portion of the meat but not touching bone. Bake in a 325 degree F oven until the thermometer registers 130 degree F. Allow 1-1/2 to 2-1/4 hours.
- 1 9- to 10-pound cooked bone-in spiral-cut ham
- 1-1/2 cups seedless raspberry preserves
- 2 tablespoons white vinegar
- 2 or 3 canned whole chipotle peppers in adobo sauce, drained and chopped
- 3 cloves garlic, minced
- 1 tablespoon pink or black peppercorns, coarsely cracked
- Fresh raspberries and fresh herb sprigs (optional)
2) Meanwhile, in a saucepan, stir together raspberry preserves, vinegar, chipotle peppers, and garlic. Bring just to boiling. Reduce heat and simmer, uncovered, for 5 minutes.
3) Brush ham with some of the sauce. Bake for 15 to 20 minutes more or until the thermometer registers 135 degree F, brushing once or twice with additional sauce. Remove from oven. Sprinkle with peppercorns. Cover ham with foil and let stand for 15 minutes. (Temperature of the meat will rise 5 degree F during standing.)
4) To serve, carve the ham. Reheat remaining sauce and pass with ham. Garnish with raspberries and herbs, if desired. Makes 16 to 20 servings.
Food ping thing!
Happy Easter, Carlo!
And may God Bless you.
Tender cutlets, sautéed and caramelized in Marsala wine. This traditional Italian meal is best served with buttered linguine and fresh crusty french bread..1) Arrange veal slices between two sheets of wax paper or plastic wrap, and pound slices until they are thin cutlets. Dust and dredge veal with salted flour, shaking off any excess.. set aside.
- 2 (8 ounce) veal cutlets, halved (or sliced turkey breasts, can't tell the difference.. HA!)
- 1 1/2 tablespoons all-purpose flour, lightly salted
- 2 1/2 tablespoons pure olive oil
- 1/4 teaspoon ground black pepper
- 2 teaspoons butter
- 3 shallots, chopped
- 8 large mushrooms, cleaned, trimmed and thinly sliced
- 1/3 cup marsala
- 1/3 cup chicken stock or broth
- 1/3 cup chopped fresh Italian flat-leaf parsley
2) In a preheated oiled skillet, lightly brown one side of veal cutlets, about 1 minute each.
Turn and sprinkle with pepper, then brown other side, for about 1 more minute.
3) Remove cutlets to a warm serving platter, then add butter to the same skillet and sauté shallots and mushrooms until shallots are soft, approx. 5 minutes.
4) Slowly add wine and chicken stock to pan and increase heat and boil rapidly, scraping the bottom, until liquid is slightly reduced, about 3 minutes. Spoon over top of cutlets, sprinkle with parsley, and serve immediately.
Makes 4 servings.
I have one big problem with Easter and it is the Easter Bunny. I have lobbied for twenty-five years to have the Great Pumpkin get equal time and honor and it is still all about the rat with the big ears...and of course those Yellow Peeps.
Happy Easter to you and yours.
To-Do's, to make your Holiday brighter..
1) Make a list and check it twice.. Plan your menu in advance, and for heaven sakes write it down.. Pull out the recipes and jot down the ingredients and check to see if you have everything on hand to complete the meal without having to run to the store at the last minute.. Be sure to check the expiration date on spices and milks and dated stuff..
There isn't a good time on the day of a big dinner to run to any store, and the Big guy is usually busy doing Big Guy stuff, with the remote.. sigh.. Make the list of all needed items such as utensils dishes napkins.. etc. For example, next to the specific food, put the dish in which it will be served. Don’t forget decorations, candles, linen, anything you can think of. Something to keep in mind, but only as a guide, Who is on What special Diet?2) Buy only what you really need.. such as the right size of a Turkey, Ham, Roast, Lasagna, Goose, Peacock. The bigger is not always the better. Take into account everything that is being served, including anything that is coming from your invited guests, before considering what size main dish, or dishes you are thinking of purchasing.
There is some consideration that should be given to leftovers in your calculations for sure, but think about refrigerator space in the pre preparation and leftovers. With Turkey, the rule of thumb for portions is, 1 pound per person, and 1 cup of dressing per. If eight people are coming to dinner, a 10 to 12-pound bird will do just fine and still provide leftovers.
If you do as we do in our family, you are going to serve 2-3 popular entrees, (Turkey, Ham, Lasagna) you had better remember the last time you had to throw good food away because it was too much to freeze and not everyone wanted all those leftovers to take with them when they left. Consider buying just a breast of turkey instead of the whole turkey. If your family doesn't like dark meat, why waste it? A breast will be faster and easier to cook and carve, and you can still make all of the trimmings. You've not going to pay any attention to me on this are you? OK go buy BIG BIRD.. whatever..:)3) Think of the BIG PICTURE when planning what, and how many side dishes you intend to make. I understand that everyone has their own favorite specialty that you make, but do you have to make them all on the same day? If you are going to have leftovers, DUH, plan on making some of those favorites on a subsequent dinner with one of the special leftover recipes that you can prepare. Having a new side dish will make that easier meal so much more special with a favored specialty..
4) Don't be afraid to ask your guests to bring along something for the meal. Perhaps their favorite side dish or dessert. Specialty breads and rolls come to mind. Those are some of the hardest things to do at the last minute because of the oven space, and don't be shy about suggesting to provide the recipe for a great accompanying bread that complements your planned dinner.. Cornbread comes to mind, or homemade Tiramisu. This is a really great idea for more than the obvious reason, it provides the family or friend with being part of the meal that they can share, and further answers that age old question (if anyone asks it any more) what should I bring to the party.
5) What to drink has to be brought up early in the planning. We usually serve something, a) before dinner, b) with dinner, c) and for sure after dinner, d) and sometimes after, after dinner.. The KISS system is a great idea when planning this stage of the party. KEEP IT SIMPLE STUPID, is a great gage on what exactly to plan ahead. I mentioned STAGE not by accident. Too much alcohol can and does screw up an otherwise great party. This is a party for everyone, and keeping it light is your responsibility, handle it with forethought.
Special holiday beverages are usually less about booze, and more about celebrating, so get and keep the party fun.. Egg nog, Holiday Wassil, homemade Kahlua ..etc, works wonders and all can be made well in advance. Also with this, the age of specialty Coffees, and Teas, try your hand at a expresso machine, and let them do their own thing.. It will add to the festivities and fun.. BTW, beer is for pizza, wine is for dinning.. :)6) Easy on the hors d’oeuvres, and canapés. You will be doing everyone a favor. Too much food before dinner will mess up a perfectly great meal, and pi$$ you off big time if everyone doesn't eat. Kids and old folks come to mind. Think again about the Refrigerator, and the oven when planning. Some items that are lite, and need not take up a lot of cooling space, a flower decorated platter, that you can quickly add raw vegetables with a simple dip and perhaps some mixed nuts or olives, even thin chips.
7) Decorating the house, yard, and most important, your table! Order flowers early. This is where the internet comes in really handy for this chore, you'll save a bundle and make everything look like a million bucks. Take advantage of the early bird specials by ordering from a grower, or wholesale. The internet is full of them, with great prices, check those POP UP's before you delete them without reading.. LOLOL. Simplify decorations too. An attractive floral arrangement for your table, with added green fern and a few loose flowers for platters. How about a simple window decor and something just outside the front door, may be all you need.
8) Frozen items are not a sin.., well, ok but not a mortal sin! I'm thinking about the great specialty breads and rolls, yikes, even some desserts.. gulp! It’s ok to use some convenience items, after all, we accept canned and frozen vegetables, you may not think about additional items today. There are a few really select items that much too good not to consider today, especially when planning a huge party. Pre trimmed vegetables, Shrimp, crab, lobster are great frozen and really speed up the meal service. Canned chicken, beef, vegetables, or even Turkey stock is perfectly acceptable for gravy or as the base for a soup.
9) Plan to pre make as much as possible, and plan you meal around that fact. Be sure that you think about the day, long before it happens. Read the recipes closely not just for the ingredients but for timing. Prepare as much food ahead of time as possible. Start as far out from the actual day of the party as possible. Think about serving times, then work back.
Think about everything else that will be happening at the same time, including when your family and friends will be arriving. Plan to do those recipes that can be done two, three, even four days ahead? What can be the day before? The morning of? Most, if not all, side dishes can be done ahead, then Reheat. Some dishes actually improve in flavor if made in advance. Leave as little as possible to the last minute. Not everything can be put into one microwave, and ovens most ovens have only one compartment so THINK IN ADVANCE... :)10) Make this and every holiday a dream, not a nightmare.. Plan the day as a special moment that you and your loved ones will remember as that special memory. Make this a day that everyone helps with the fun parts of the preparation and service. Use your best assets in making this party a total success. Hubby and Kids will love it if you have a pre planned easy tasks that are well within there capabilities. Give them a typed timetable and pre assigned fun tasks, like setting the table.. set one place setting the night before and point to it .. LOL. Have dad carve the main courses, and make the beverages, getting everything ready, long before the Football games kick-off. Don't be afraid, just be sure that you leave as little to the imagination as possible when assigning to the family.. Don't be at all ashamed to ask for help, but know in advance what it is your are going to be asking for.. remember that this is your home and only you know where everything is hidden, and where it is put away.. DUH!
11) The best for last.. HIRE A MAID, it is not as expensive as you think, less than $100.00, can make this the best party you ever had. How about to just to clean up, or even serve and clean up, or even cook, serve and clean up, how about a massage...
Bless your heart, have some fun.. Chef Carlo
Old Fashion New England Roasted Turkey Orange-Maple Marinated
This wonderful, old northeastern method of marinating the turkey overnight in maple-orange produces a remarkably moist and flavorful bird. Combine the reserved marinade with the pan drippings and reduce to a scrumptious tangy gravy.Marinade:
1) Prepare marinade: In a large bowl, combine orange juice, broth, maple syrup, and bourbon.
- 2 cups orange juice
- 1 cup chicken broth
- 1/2 cup pure maple syrup
- 1/4 cup bourbon
- Turkey:.. One 12-pound fresh or frozen whole turkey, thawed
- 3 oranges, peeled and quartered
- 3 small bay leaves, plus more for garnish (optional)
- 1 teaspoon salt
- 1/4 cup unsifted all-purpose flour
- Citrus garnish (such as oranges, orange wedges, and kumquats; optional)
- Fresh thyme leaves (optional)
2) Remove giblets and neck from turkey. Rinse turkey thoroughly with cold water; pat dry.
3) Place turkey in a 2 gallon heavy-duty plastic food storage bag. Carefully pour in marinade. Seal; place in large roasting pan. Refrigerate overnight, turning bag occasionally.
Prepare Turkey: Heat oven to 350 degrees F.
4) Remove turkey from plastic bag and reserve marinade. Insert orange quarters and bay leaves into cavity. Sprinkle salt in cavity. Skewer neck skin to back or tuck wing tips under shoulder joints, holding skin in place. Tie drumstick ends together with string. Place turkey on a wire rack set in a large roasting pan. Insert a meat thermometer into thigh, making sure it doesn't rest on the bone.
5) Roast turkey until thermometer registers 180 degrees F -- about 3 hours. (Cover turkey loosely with foil if it gets too brown before reaching required temperature.)
6) Remove turkey from oven; transfer to serving platter. Remove and discard oranges and bay leaves.Let turkey stand at least 20 minutes before carving.
7) Pour reserved marinade into a 2 quart saucepan; bring to a boil over high heat. Skim and discard any foam from mixture with a slotted spoon. Reduce heat to medium; cook until reduced to 3 1/2 cups -- about 15 minutes.
Preparing Gravy.
8) When turkey has been transferred to platter, skim off all but 1/4 cup fat from drippings in roasting pan; stir in the flour until well mixed. Gradually stir in the reduced marinade and cook over medium heat until thickened and bubbly.Presenting the masterepiece.
Garnish turkey with whole oranges, orange wedges, bay leaves, and fresh thyme, if desired, and serve with gravy.Carving the Turkey:
9) Holding a drumstick securely with one hand, use a carving knife to cut through the skin between the thigh and body of the turkey. Gently pull out and back on drumstick, cutting through remaining meat and skin; disjoint and remove drumstick. Repeat with other drumstick. Slice downward along breastbone and rib cage to remove meat on one half of the turkey breast. Cut through turkey, removing the wing. Repeat process, removing remaining breast meat and wing.
10) Place two turkey breast halves on cutting board. Holding breast steady with carving fork, cut slices of breast meat against grain. Transfer slices, wings, and drumsticks to serving platter.
Serving: 12Recipe from; Holidays in The House of Carlo
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Another Turkey Stuffing a la Crockpot
When preparing a specialty Turkey as in a fancy marinated, it helps to fix your dressing apart from the bird, and healthier as well.
Preparing your dressing in a crockpot allows you to beat the rush on a holiday morning. Making the stuffing in the slow cooker is one less thing to worry about and it takes up less of that valuable oven space.1) Melt butter in a skillet and sauté onion, celery, parsley, and mushrooms.
- 1 cup butter
- 2 cup chopped onion
- 2 cup chopped celery
- 1/4 cup parsley sprigs
- 1 lb fresh button mushrooms, sliced, or 2 x 8 ounce cans mushrooms
- 12 cups bread cubes, day old dried
- 1 teaspoon poultry seasoning
- 1 1/2 teaspoon sage
- 1 teaspoon thyme
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 3 1/2 cup chicken or turkey broth
- 2 eggs, well beaten
2) Pour over bread cubes in a very large mixing bowl.
3) Add all seasonings and toss well. Pour in enough broth to moisten. Add eggs and mix well.
4) Pack lightly into slow cooker.
Cover and cook on low and cook for 6-8 hours.
Serves 12.
Recipe from, Soup, Sex, and the Single Man
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Holiday Golden Apples and Yams
"This was so delicious. The three flavors of apples, raisins, and yams combine perfectly and the syrup added just enough sweetness."
Heat oven to 400 degrees.
- 2 large or 3 medium yams or sweet potatoes
- 2 Golden Delicious apples, peeled, cored, and sliced crosswise into rings
- 1/4 cup firmly packed brown sugar
- 1 teaspoon cornstarch
- 1/8 teaspoon cloves or apple pie spice mix
- 1/2 cup orange juice
- 1 cup Raisins
- 2 tablespoons chopped pecans or walnuts
- 1 cup miniature marshmallows (Optional)
1) Bake yams 50 minutes or until soft but still hold their shape. Can also be done in the microwave. Let yams cool enough to handle.
2) Reduce oven to 350 degrees. Peel and slice yams crosswise.
3) In 1 1/2 quart baking dish, alternate apple rings, and yam slices, overlapping edges slightly.
4) In small saucepan, combine sugar, cornstarch and spice; stir in orange juice and raisins, and mix well.
5) Heat orange juice mixture over medium heat, stirring until thickened. Pour over apples and yams. Sprinkle with nuts and bake for 10 minutes, add the marshmallows* and bake for additional 10 minutes or until apples and yams are tender.
* (Optional) You may top with miniature marshmallows, it encourages the kids to taste this. Once they do, it becomes their favorite.
Recipe from, Chef Carlo's, "Chef Carlo Cooks with Kids"
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Baked Apple Dumplings Syrup:
Dumpling Crust:
- 1 1/2 cups sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/2 cup red hots
- 1/4 cup butter or margarine
Apple filling:
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup shortening
- 1/2 cup milk
1) Mix syrup ingredients together, except butter.
- 4 small Granny Smith apples, peeled, cored, and cut into small pieces
- 1/3 cup sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
2) Bring the mixture to a boil, reduce the heat, and simmer 5 minutes. Remove from heat. Stir in the butter and set aside.
3) Combine the flour, baking soda, and salt. Cut in the shortening. Add the milk all at once. Stir just until moistened.
4) Form into a ball. Roll out into an 18 x 12-inch rectangle on a lightly floured surface. Cut into 6-inch squares.
5) Mix apples with the sugar, cinnamon, and nutmeg. Place 1/6 of the apples on center of each square. Moisten edges of dough and fold corners to center top and pinch edges together. Place in a 13 x 9 x 2-inch baking dish.
6) Pour the syrup over the dumplings. Bake at 375°F for 45 minutes or until the apples are tender.
Serves 6
Recipe from, The one and only; The Clinton Legacy Cookbook
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Old Fashioned Home baked Country Ham 1) Scrub country ham with stiff brush.
- 1 Country Ham, 15-20 pounds
- 2 Cups Dark Sorghum Molasses
- 1 Cup Vinegar (Apple Cider)
2) Put ham in large pot, or if you are lucky enough to have one, place in a lard stand (large metal container that held lard, an old country shortening used long ago; usually holding 25 pounds) and cover with cold water.
3) Add 1 cup molasses and vinegar.
Allow to soak overnight.
4) Next day, remove ham from water, rinse well and cover with fresh water and the remaining 1 cup of molasses. Cover, place over high heat. Allow to come to a rolling boil and boil for 30 minutes. Remove lard stand from heat. Do Not remove lid!
5) Cover pot or lard stand with newspapers and blankets and allow to stand overnight.
Remove from water. You can make a glaze from brown sugar, fruit juice and plain flour.
Coat ham and bake (probably at 350; the recipe doesn't specify) till brown.
--------------------------------------------------------------------------------Roasted Garlic Mashed Potatoes 1. Preheat your oven to 350 degree.
2. Cut the top off one of your garlic heads, to expose the individual cloves. Place on the center of a piece of aluminum foil. Drizzled olive oil over the garlic head.
3. Wrap foil to close securely and bake for 50 minutes. Set aside.
4. Boil red bliss potatoes with skins on. Test with fork for doneness, and drain potatoes.
5. In a mixing bowl, thoroughly mix all ingredients. Serve with Pork roast.
Pork Roast:
1. Preheat oven to 425 degree.
2. Blend minced garlic, parsley, oregano and thyme.
3. Using a sharp knife, cut holes in the roast, approximately 1 inch deep, every couple of inches in the entire roast.
4. Fill these "pockets" with your garlic mixture.
5. Place in a roasting pan, with about 1/2 inch of water and season with salt and pepper.
6. Cook for 10 minutes at 425 degree and then lower the oven to 350 degree to cook for an additional 40 minutes. Baste your roast about every 15 minutes.
7. When done, remove roast from pan and let sit about 10 minutes before carving. You can make a gravy using the drippings from the roasting pan.
Serves 4
Oh no... now you've done it.. I LOVE PEEPS.. :)
Thanks for the history, recipes and the ping carlo3b. You're a good man.
Looks like we'll be puttin' on a few pounds Carlo.
Wishing you our Lord's Blessings to you and yours as we approach Resurrection Sunday.
Please add me to the ping list.
I can't think of *FOOD* while Terri Schiavo is being *STARVED* to death!
Hey, Carlo! Happy (early) Easter. You've posted one of my favorites - Veal Marsala. Here's a nifty and easy Shrimp Salad.
Shrimp and Bacon Salad
2 cloves of garlic, minced
12 large shrimp
1 oz. olive oil
1 oz. Accent or Spike
1/4 Tbsp.crushed red pepper
Mixed Salad Greens
4-6 slices cooked bacon, crumbled
1/2 cucumber, peeled and diced
1 medium tomato, seeded and finely diced
Fresh grated Parmesan
Dressing
4 -6 oz. apricot jelly
2 oz. good quality balsamic vinegar
2 oz. brown sugar
2 oz. water
1 oz. green onion, diced
1 oz. each red and yellow peppers, diced
Salt and pepper to your taste
Directions
1. In small bowl mix together olive oil, seasoning, and crushed red peppers.
2. Dredge shrimp thru marinade and place into iron skillet over medium heat and cook for approximately about one minute on each side.
3. Place shrimp back into marinade while preparing dressing.
4. Mix together all ingredients until well blended.
5. Select your favorite garden greens and place shrimp atop bed of lettuce.
6. Top with diced bacon, cucumber, tomato, and parmesan cheese.
7. Serve dressing on the side.
Please add our family to your ping list.
Always enjoy your recipies. It makes great family entertainment to turn off the TV and drag the kids into the kitchen. It always works best if they prepare the food and I handle clean up.
bump
How could I possibly miss being on the carlo3b list!
Add me please? Pretty please with sugar on it? Or maybe just a touch of balsamic vinegar and a hint of mint.
My grandparents use to slow roast lamb in their garage on a spit every Easter, basting it in lemon and garlic. Heaven. Absolute heaven, I wish I could do it now.
Artichoke Mashed Potatoes 1) Boil potatoes for 15-20 minutes or until potatoes are tender when pierced with a fork. Drain.
- 4 large potatoes, peeled and quartered
- 1 can artichoke hearts (non-marinated)
- 3 T butter
- 1/4 cup milk
- salt & pepper to taste
2) In a large mixing bowl, pureé artichoke hearts with half the butter and milk, using a hand blender or mixer.
3) Add potatoes and remaining butter and milk and mix until smooth.
Add salt and pepper to taste.
Makes 6 half cup servings
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