Mama Mangia
Super Moderator
Bacony Corn
4 ears corn
4 strips bacon
1 T. chili powder
butter
seasoned salt
Remove husk from corn. Combine butter, seasoned salt and chili powder and spread on corn. Wrap a piece of bacon around corn. Wrap in heavy foil and cook in oven at 350 for 1/2 hour or grill over med. heat for 20 minutes turning once.
Serves 4 or 2 or 1 really hungry person! LOL
MAMA LOVES ANCHOVIES!
Anchovy and Onion Tart
1/4 cup olive oil
2 1/2 pounds yellow onions, thinly sliced
2 tablespoons minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly grated black pepper
1 1/2 teaspoons minced fresh thyme
1 sheet puff pastry (half of one 17 1/4-ounce package), thawed
10 anchovy fillets packed in oil
1/4 cup pitted and halved Nicoise olives
Extra-virgin olive oil
Preheat the oven to 400F and lightly grease 1 large baking sheet.
In a large heavy skillet or saute pan, heat the oil over medium-high
heat. Add the onions and lower the heat. Cook slowly, stirring
occasionally, until cooked down to a thick puree and very lightly
caramelized, 35 to 40 minutes.
Add the garlic, salt, pepper, and thyme, and cook, stirring, for
1 minute. On a lightly floured surface roll out the pastry to a
16" by 12" rectangle. Transfer to the greased baking sheet. Wet the
outer 1/4-inch edge with water and fold in to form a border. Very
lightly prick the bottom of the pastry with a fork. Spread the onion
filling evenly over the middle, being careful to leave the border
uncovered. Arrange the anchovy fillets in a criss-cross pattern over
the onions and decoratively arrange the olives around the squares.
Bake until the bottom and edges are golden brown, about 20 minutes.
Remove from the oven and serve warm, drizzled with extra-virgin
olive oil.
Boston Baked Corn
Yield: 6 Servings
1 c Ketchup
2 tb Brown sugar
1 ts Dry mustard
1/2 ts Salt
1 sm Onion; chopped
3 c Fresh corn
3 sl Bacon; diced
Preheat oven to 350°. Grease a 1 1/2 quart casserole.
Mix ketchup, brown sugar, dry mustard and salt; stir in remaining ingredients, except bacon, until well blended. Top with bacon; transfer to casserole and bake until bacon is cooked and heated through, about 40 mintues.
Makes 6 to 8 servings.
Braised Fall Vegetables
2 Tbsp. margarine or butter
1/2 of a medium head red or green cabbage, cut into 6 wedges
12 small whole carrots or 3 medium carrots, quartered lengthwise
2 cups cauliflower florets
1 medium red onion, cut in wedges
1/4 cup water
2 Tbsp. vinegar
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground cardamom
In a large skillet melt margarine or butter. Cook the cabbage wedges and carrots in hot margarine, covered, over medium heat for 3 minutes, stirring once or twice with a wooden spoon. Gently stir in the cauliflower, onion, water, vinegar, salt, pepper, and cardamom. Bring mixture to boiling; reduce heat. Cover and simmer for 7 to 10 minutes or until the cabbage, carrots, and caulifower florets are just crisp-tender.
Makes 6 to 8 side-dish servings.
BROCCOLI-CAULIFLOWER AU GRATIN
MAKES 6 TO 8 SERVINGS
1 can cream of mushroom soup
½ c. milk
½ c. finely chopped onion
¼ t. pepper
1 pkg. (16 oz.) frozen cauliflower, thawed
1 pkg. (16 oz.) frozen broccoli, thawed
1 c. finely shredded Cheddar
Preheat oven to 350* F. In large bowl, combine soup, milk, onion and pepper. Stir in veggies. Transfer to a 1-½ qt. Casserole. Bake about 30 minutes or until heated through. Remove from oven; sprinkle with cheese. Bake 5 minutes more to melt cheese.
4 ears corn
4 strips bacon
1 T. chili powder
butter
seasoned salt
Remove husk from corn. Combine butter, seasoned salt and chili powder and spread on corn. Wrap a piece of bacon around corn. Wrap in heavy foil and cook in oven at 350 for 1/2 hour or grill over med. heat for 20 minutes turning once.
Serves 4 or 2 or 1 really hungry person! LOL
MAMA LOVES ANCHOVIES!
Anchovy and Onion Tart
1/4 cup olive oil
2 1/2 pounds yellow onions, thinly sliced
2 tablespoons minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly grated black pepper
1 1/2 teaspoons minced fresh thyme
1 sheet puff pastry (half of one 17 1/4-ounce package), thawed
10 anchovy fillets packed in oil
1/4 cup pitted and halved Nicoise olives
Extra-virgin olive oil
Preheat the oven to 400F and lightly grease 1 large baking sheet.
In a large heavy skillet or saute pan, heat the oil over medium-high
heat. Add the onions and lower the heat. Cook slowly, stirring
occasionally, until cooked down to a thick puree and very lightly
caramelized, 35 to 40 minutes.
Add the garlic, salt, pepper, and thyme, and cook, stirring, for
1 minute. On a lightly floured surface roll out the pastry to a
16" by 12" rectangle. Transfer to the greased baking sheet. Wet the
outer 1/4-inch edge with water and fold in to form a border. Very
lightly prick the bottom of the pastry with a fork. Spread the onion
filling evenly over the middle, being careful to leave the border
uncovered. Arrange the anchovy fillets in a criss-cross pattern over
the onions and decoratively arrange the olives around the squares.
Bake until the bottom and edges are golden brown, about 20 minutes.
Remove from the oven and serve warm, drizzled with extra-virgin
olive oil.
Boston Baked Corn
Yield: 6 Servings
1 c Ketchup
2 tb Brown sugar
1 ts Dry mustard
1/2 ts Salt
1 sm Onion; chopped
3 c Fresh corn
3 sl Bacon; diced
Preheat oven to 350°. Grease a 1 1/2 quart casserole.
Mix ketchup, brown sugar, dry mustard and salt; stir in remaining ingredients, except bacon, until well blended. Top with bacon; transfer to casserole and bake until bacon is cooked and heated through, about 40 mintues.
Makes 6 to 8 servings.
Braised Fall Vegetables
2 Tbsp. margarine or butter
1/2 of a medium head red or green cabbage, cut into 6 wedges
12 small whole carrots or 3 medium carrots, quartered lengthwise
2 cups cauliflower florets
1 medium red onion, cut in wedges
1/4 cup water
2 Tbsp. vinegar
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground cardamom
In a large skillet melt margarine or butter. Cook the cabbage wedges and carrots in hot margarine, covered, over medium heat for 3 minutes, stirring once or twice with a wooden spoon. Gently stir in the cauliflower, onion, water, vinegar, salt, pepper, and cardamom. Bring mixture to boiling; reduce heat. Cover and simmer for 7 to 10 minutes or until the cabbage, carrots, and caulifower florets are just crisp-tender.
Makes 6 to 8 side-dish servings.
BROCCOLI-CAULIFLOWER AU GRATIN
MAKES 6 TO 8 SERVINGS
1 can cream of mushroom soup
½ c. milk
½ c. finely chopped onion
¼ t. pepper
1 pkg. (16 oz.) frozen cauliflower, thawed
1 pkg. (16 oz.) frozen broccoli, thawed
1 c. finely shredded Cheddar
Preheat oven to 350* F. In large bowl, combine soup, milk, onion and pepper. Stir in veggies. Transfer to a 1-½ qt. Casserole. Bake about 30 minutes or until heated through. Remove from oven; sprinkle with cheese. Bake 5 minutes more to melt cheese.