While most Western versions of peanut sauce are made with peanut butter, this authentic Thai peanut sauce starts with real peanuts–and you’ll taste the difference! At the same time, it is super easy and quick to make–and is really versatile. This peanut sauce can be used for a variety of purposes, from a dip for veggies to a sauce for chicken or beef satay. Or use it to make a delicious cold noodle salad or as a marinade for grilled chicken or tofu.
Easy to prepare and the glaze on this roast is delicious!
1 tsp. dried rosemary
4 garlic cloves, minced
1 tsp. black pepper
1 bone-in pork loin roast(about 5 lbs.)
1 can(11 oz.) mandarin oranges, drained
1/2 cup orange marmalade
6 tbsp. orange juice concentrate
1/4 cup soy sauce
1/4 cup catsup
2 tbsp. honey
2-1/4 tsp. dry mustard
1-1/2 tsp. ground ginger
2 garlic cloves, minced
Combine the rosemary, minced garlic and black pepper. Rub over roast, covering all sides.
Place the roast, fat side up, on a rack in a shallow roasting pan. Bake uncovered at 350°, for 1-1/4 to 1-1/2 hours. Remove from oven.
Arrange the mandarin oranges on the roast. Combine glaze ingredients and brush over roast. Bake 30 minutes longer or until a meat themometer reads 160° to 170°, brushing often with the glaze. Remove from oven.
Let stand 10 minutes before slicing. Enjoy!
I didn’t exactly follow the recipe, so I had to adjust the cooking time a little bit. I used a 3.8 lb. BONELESS roast I had on hand. I cooked it in a small roasting pan WITHOUT a rack for 1-1/2 hours. After adding the mandarins and returning the roast to the oven for 30 minutes, it only registered 130° on the meat thermometer. After another 20 minutes in the oven, it finally got up to 160°. The total cooking time for me was 2 hours and 20 minutes, within the range of 35-40 minutes per pound, which I have always used as a rule of thumb when cooking a pork roast.
- I found that using a brush for the glaze knocked the mandarins off the roast, so I used a spoon to apply the glaze instead.
- Opening the oven door multiple times to apply the glaze will extend the cooking time.
- Always use a meat thermometer to check the internal temperature of cooked pork.
- Makes great leftover pork sandwiches!
recipe source: Old newspaper clipping
image source: Pinterest
No Kneading Required. Fresh Rolls Every Night!
2 cups warm water, 110° – 115°
2 packages yeast
6-1/2 – 7 cups sifted flour
1/2 cup sugar
2 TSP. salt
1/4 cup shortening
Add yeast to warm water, stirring to dissolve.
Stir in the sugar, salt, shortening and egg.
Mix in flour(6-1/2 – 7 cups) by hand until dough is easy to handle.
Do not knead.
Place greased side-up in greased bowl.
Cover with waxed paper and a damp cloth. Keep cloth damp.
Store in refrigerator until ready to use. Dough will last about 5 days.
About 2 hours before baking, shape desired amount of dough into rolls. Return unused dough to refrigerator.
Cover and let rise until dough doubles in size, about 1-1/2 to 2 hours.
Preheat oven to 400°.
Bake for 12-15 minutes.
Cool on wire rack.
Makes about 4 dozen medium rolls.
posted by Mountain Republic recipe: Betty Crocker Cookbook, 1956 Edition
Make dinner at home tonight!
Caramelized Pork Tacos w/ Pineapple Salsa
Oh Tacos. So difficult for me to try to photograph yet so delicious that I can’t help but share.
Tacos are one of my favorite things to make when you’re tight on time. They’re always a crowd pleaser and as you can see with this recipe, the flavor combos are endless. This particular recipe is a new favorite of ours.
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A soufflé is a light baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up”—an apt description of what happens to this combination of custard and egg whites.
- 1/4 cup butter or margarine (1/2 stick)
- 1/2 cup flour
- 2 cups yellow cream style corn
- 1/3 cup milk
- 1/4 TSP. salt
- 1/8 TSP. garlic salt
- 1/2 TSP. Worcestershire sauce
- 1-1/2 cups shredded Cheddar cheese
- 1/2 cup shredded Provolone cheese
- 5 large egg yolks, slightly beaten
- 5 large egg whites, stiffly beaten
- Preheat oven to 350°
- In a heavy saucepan, melt the butter and blend in flour until smooth.
- Add corn, milk, salt, garlic salt and Worcestershire sauce and cook, stirring constantly until thickened.
- Add both cheeses and stir until melted.
- Blend egg yolks into sauce.
- Cool slightly.
- Gently stir 1/4 of egg whites into cheese sauce.
- Carefully fold remaining egg whites into sauce until just blended.
- Pour into ungreased 2 quart casserole dish.
- Bake at 350° for 45 – 50 minutes.
contains content from: Wikipedia
In my paternal grandmother’s notebook she kept for her cook was the following recipe written in her hand. The notebook no doubt dates from the 20s’ and 30s’ since she died in 1941.
Ham Biscuit Ring
- Put through the food grinder (you can use a Cuisinart but don’t get the meat too fine) 1 lb cooked ham.
- Add ham to your favorite rich biscuit recipe, adding an extra teaspoon of baking powder to the mix.
- Bake in well-greased ring mold until done – in moderate oven (350)
- Turn out on hot platter and fill the center with hot buttered peas.
- Surround with peach halves filled with ground nut meats, brown sugar and butter having been glazed on a cookie sheet in the oven (375).
I adopted my recipe for pizza crust from the 1956 edition of the Betty Crocker Cookbook. I prefer the “thin crust” this recipe calls for over the thicker crusts many folks love. I use Betty’s recipe for the dough, but I’ll top the pizza with whatever I want.
I’ve made pizzas from this recipe quite a few times now & we had enjoyed them so much, that my wife suggested that we do a “pizza night” each week. I don’t know if we’ll do it every week, as it does take several hours from start to finish. Save this recipe for another day if you want to be eating pizza in half an hour.
But if you do have the time, it’s well worth the effort. And if you’ve got kids, I know they’ll like helping build their own “pie”. The beauty of this recipe is you can top it any way you like it!!
Dissolve 1/2 TSP. active dry yeast in 3/4 cup plus 2 TBSP. warm water (110° – 115°)
Blend in 3 – 3 1/4 cups sifted flour to make a stiff dough.
Knead on a lightly floured surface. Place in greased bowl. Turn to grease top. Cover and let rise in a warm place (about 85°) until doubled in size (about 2 hrs.)
Divide into two parts. Roll each part until it’s about 12″ in diameter (1/8″ thick). You can roll the edge of the crust to make a stand up ridge if you like. (There’s no reason you couldn’t divide the dough again and make four individual pizzas.)
So it doesn’t stick, sprinkle a little corn meal on your pizza pan, pizza stone or baking sheet before you put the crust on it. (Don’t have a round pan? Roll the pizza dough into two 14″ x 10″ rectangles instead.) Now comes the fun part….
ADDING THE TOPPINGS:
Here’s where you get to be creative! You can add what ever toppings you like! There’s virtually no limit to the different combinations you can come up with.
Start off by adding a favorite sauce. You can use regular tomato sauce and add some Italian herbs or purchase a pre-made pizza sauce. Sometimes, I like using BBQ sauce in place of the tomato sauce. Ranch dressing is also an option or experiment with some different kinds of sauces. Sometimes I’ll use a very light coating of olive oil on the crust instead of a sauce.*
* When applying the sauce or oil, keep it about 1 inch away from the edge of crust so it doesn’t burn. Also, try to completely cover the sauce with your toppings. This helps keep the sauce from burning near the edge of the pizza.
Now it’s time to add your favorite toppings. Just to give you an idea of what kind of combos are possible, here’s what I loaded on my two pizzas last night:
I brushed the crust with a very light layer of olive oil. Then I added chopped turkey breast, chopped mushrooms, chopped broccoli, Monterey Jack cheese, Mozzarella cheese, Parmesan cheese, oregano, basil & rosemary. Topped it off with chopped green onions when it came out of the oven.
I brushed the crust with a nice thick layer of my favorite BBQ sauce. Then I added cooked hamburger meat, chopped onions, chopped garlic, sliced olives, extra sharp cheddar cheese & oregano.
Bake at 425° for about 18 -20 minutes or so. Watch closely, as edge of crust will burn quickly. Pizzas cooked on a “stone” tend to be done a little sooner. Edge of crust will be crunchy.
Bake only one pizza at a time. I usually prepare the second pizza while the first one is in the oven. Makes about 6 -8 servings. Hope you enjoy!
Grandmothers did a lot with cheeses. Economical and readily available and in an infinite variety, they had to be a key ingredient. On Saturday or Sunday night for supper, they wouldn’t get out the fondue pot and long forks and set up the lazy Susan. If they did, they would probably use Tyler Florence’s recipe found here. More than likely they would serve something like Mountain Republic’s good old mac and cheese found right here OR they would have a little Welsh Rarebit.
Welsh Rarebit you say? It is melted sharp cheddar and beer and a thickening agent, etc. over toast. Mmmmmm. Why it is called Welsh Rarebit is the stuff that fills whole lexicons. Have fun Googling your idea of an answer. There are many.
Served with a side of warm fruit compote (easily made) or fresh fruit on lettuce with a poppy seed dressing (or tossed greens with a light olive oil, apple cider vinegar, Dijon mustard and salt/pepper dressing) and you’re back in front of the TV with dinner, a beer and dessert and you only had to carry the plate in one hand, the beer in another.
Best to cook the compote ahead because, although simple to make, it takes 3 hours in the oven at low temperature to “candy” or sweeten the fruit. All fruit sweetens when cooked. Here’s all you do:
Pre-heat oven to 250 degrees. In a baking or casserole dish, combine the following well-drained canned fruits:
1 can of cubed pineapple
1 can of peaches (cut to size of the pineapple cubes)
1 can of pears (cut to size of pineapple cubes)
Canned cherries if desired
Stir the mixture. Sprinkle with brown sugar and unsalted butter pieces (or Olivio).
Cook for 2 hours. Then set temperature at 350 degrees and cook for another hour. Delicious! Worth the wait. Probably VERY bad for you.
Now for the Welsh Rarebit:
I have attempted to lower the calories in this and to keep the ingredients simple. There are many variations on this recipe so “Google” a few.
In a medium saucepan over low to medium heat, make a roux of roughly 2 Tbs each unsalted butter (or Olivio) and flour ( all purpose or use Wondra – it’s easier). A “roux” is the French culinary term for 1/2 flour and 1/2 fat cooked until smooth with a slight bubble. It is the basis for most sauces. How easy it that, eh?
Stir in a scant teaspoon Dijon or dry mustard and tsp Worcestershire sauce and the remaining ingredients:
dash of salt and pepper (freshly ground always).
1/2 cup whole milk or 3/4 cup heavy cream. (add more milk if mixture thickens too much)
1 and 1/2 cups grated sharp cheddar cheese.
1/2 cup of your favorite beer
I always crush a clove of garlic and put a little of the juice in.
Stir the above until melted and smooth. Pour over your favorite toast (rye, whole wheat, etc.)
There was a canning company in my family until 1920. After her father’s death, my Grandmother (paternal) ran it with her uncle. But when he died and she had married my grandfather, the time had come to sell it.
The Company had a rich history. The Curtice Brothers, Simeon and Edwin, had a grocery store in Webster, NY near Lake Ontario. It was a prime growing area for fruits and “garden truck.” They made jams and jellies in their mother’s kitchen after hours. All of this led them to found a canning company in 1868. The headquarters was located in Rochester, NY but their produce came, in the main, from the Genesee Valley south of Rochester.
Their fastidiousness about freshness and quality led them to locate canning plants in the fields where produce could be captured and processed at the peak of freshness. They were pioneers in this approach.
Today, their advertisements, labels, jars and bottles are prime collectors items. Anything I have has been purchased on the internet since most records of the company did not survive.
Here is a little booklet published in 1908 “Original Menus” that includes suggestions for the use of Curtice Brothers products along with original recipes. Over time, I will reproduce some of the pages from this booklet. It is a gem.