|7/3/2014 11:41:00 AM|
Little bit of this and that
The 4th of July is tomorrow. How can that be? For me, and a lot of others, the days seem to fly by quicker than a cat on a hot tin roof! A while back, I received a very unique clock as a birthday gift. Being retired, it was very appropriate for me. The numbers on the clock we all mixed up at the bottom of the clock. Above them was the message, “Who cares?!” Time goes by quickly. Make the most of each day.
Get down to business, Alice, before you run out of time getting this column to the Press office. Most often, I share seasonal recipes with you, focusing on some kind of fruits, veggies, salads, desserts, etc. But today, it’s a little bit of this and a little bit of that.
PORK CHOPS OLE
3/4 c. uncooked long grain rice
1-1/2 c. water
1-8 oz. can tomato sauce
2 T. taco seasoning (half a packet)
6 loin pork chops, 1/2 inch thick
2 T. canola oil
Seasoned salt and pepper to taste
1 medium green pepper, cut in 1/2 inch pieces
1/2 c. shredded cheddar or Mexican-style cheese
In a medium bowl, combine first four ingredients; turn into a greased 9x13 inch baking dish; set aside. In a large skillet, brown chops, three at a time, on both sides, in oil; sprinkle with seasoned salt and pepper. Arrange chops over rice and top with green pepper. Cover tightly; bake at 350 degrees for 1-1/2 hours. Uncover and sprinkle with cheese. Return to oven until cheese is belted, four to five minutes. Makes six servings.
BAKED ZITI PASTA
1/2 lb. ziti pasta
1-15 oz. container ricotta cheese
3 c. shredded mozzarella cheese
3 c. spaghetti sauce
1/2 c. grated Parmesan cheese
In a Dutch oven or large saucepan, cook pasta al dente (barely tender). Drain and place in a large bowl. Combine ricotta and 1/2 of the mozzarella cheese. Add to ziti. Cover bottom of a 9x13 inch pan with 1-1/2 cup spaghetti sauce. Spoon ziti mixture on top of sauce. cover with remaining sauce. Sprinkle Parmesan and rest of mozzarella on top. Bake at 350 degrees for 35-40 minutes. Makes six to eight servings.
Note: Hearty-style prepared spaghetti sauce works very well.
Also, other tubular pasta such as rigatoni or mostaccioli can be substituted for ziti. This is a meatless pasta dish. I didn’t forget to put meat in this recipe. If you like, you can add browned hamburger or Italian sausage to the spaghetti sauce.
MIXED VEGETABLE SALAD
2 c. each, small cauliflower florets and broccoli pieces
1 medium carrot, peeled, thinly sliced
1 c. frozen peas, thawed
1/2 c. mayo
1/4 c. plain yogurt
1 T. lemon juice
1/2 t. salt
Scant 1/4 t. pepper
1 c. cherry tomatoes
In a two quart saucepan, heat two inches water to boiling. Add first three ingredients, cook five minutes. Drain and place in cold water to cool, drain well. Turn into a medium bowl; add peas. Combine dressing ingredients except tomatoes. Fold into salad mixture. Cover and refrigerate at least four hours. When ready to serve, mix in tomatoes. Makes eight servings.
LEMON FLUFF DESSERT
1-12 oz. can evaporated milk
1-3 oz. package lemon flavored gelatin
1 c. sugar
1 c. boiling water
1/4 c. lemon juice
1/4 c. cold water
1-3/4 c. graham cracker crumbs (about 28 squares)
5 T. melted butter
Pour milk into a small, deep bowl; place mixer beater in the bowl; cover and refrigerate for at least two hours. Meanwhile, in a large bowl, dissolve gelatin and sugar in 1 c. boiling water. Stir in lemon juice and 1/4 c. cold water. Cover and refrigerate until syrupy, (like egg whites) about 1-1/2 hours. In a small bowl, combine crumbs and butter; set aside 2 T. for garnish. Press remaining crumbs onto the bottom of a 9x13 inch pan. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles for. Gently fold whipped milk into gelatin. Pour over crust. Sprinkle with 2 T. crumbs. Cover and refrigerate until set, about two hours. Makes 12 servings.
Thought for the Day: Fly our American flag on this Independence Day. Be safe.