1. THAI
STYLE CUCUMBER SALAD
2. Tiny
Corn Fritters
3. Topsy-Turvy Apple Pie
4. Tortillas
Dipped in Refried Beans
5. Truites aux Amandes
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1. THAI STYLE CUCUMBER SALAD
INGREDIENTS:
2 tsp sugar
1 tsp crushed hot red pepper
1/2 tsp salt
1/2 tsp paprika
1/8 tsp cayenne
1/8 tsp ground black pepper
1 clove Garlic, minced
2 large European cucumbers (the long skinny seedless
type)
1-1/2 tsp sesame oil
1 small red onion cut into thin slivers
1 Tbsp fresh lime juice
DIRECTIONS:
In a small bowl combine sugar, hot pepper, salt,
paprika, pepper,
cayenne & garlic. Mix well.
Cut cucumbers in half lengthwise, then crosswise into
1/4" slices (to make 4 cups worth) (If you have to
use waxed cucumbers, peel first, then cut in half
lengthwise & scoop out seeds before slicing)
In a large non-stick skillet heat sesame oil over medium
heat. Add cucumbers & red onion. Cook,
stirring often for 2 minutes.
Add spice mixture & cook for 1 minute more.
Add lime juice & cook, stirring often until most
liquid is absorbed, about another minute. Transfer
to a bowl & let cool.
Cover & refrigerate at least 3 hours to let flavors
mellow.
Serve at room temperature.
Nutritional info: Per serving: 34 calories, 1 gram of
fat, 0 gram saturated fat, 0mg cholesterol
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2. Tiny Corn Fritters
Little bites with an unbelievable taste
From, "Little Rock
Cooks...Recipes Handed Down from Generation to
Generation," published in cooperation with your
Daily InBox newsletter.
INGREDIENTS:
17-ounce can cream style corn
1-1/2 cups cracker crumbs
1 large egg
1/2 teaspoon grated onion
Salt and pepper
TO PREPARE:
Mix all ingredients the day before cooking so crumbs
will absorb moisture. Drop from a spoon into hot
fat and fry until brown. Drain on paper towel.
These may be kept in a warm oven for refill during a
party.
SERVES: 6
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3. Brown sugar and pecans make the crust special.
After baking, the pie gets a twist: it's turned upside
down onto the serving plate, transforming the sticky
bottom crust into a moist, nutty topping.
Prep Time: 45 Min
Total Time: 1 Hr 30 Min
Makes: 8 servings
User Rating:
Mrs. Donald W. Gaard
Kensington, MN
Bake-Off® Contest 03, 1951
INGREDIENTS:
Glaze and Crust
1/4 cup packed brown sugar
1 tablespoon LAND O LAKES® Butter, melted
1 tablespoon corn syrup
1/2 cup Fisher® Chef's Naturals® pecan halves
1 box (15 oz) Pillsbury® refrigerated pie crusts,
softened as directed on box
Filling
2/3 cup granulated sugar
2 tablespoons Pillsbury BEST® all-purpose flour
1/2 teaspoon ground cinnamon
4 cups thinly sliced, peeled apples (4 medium)
Topping
Whipped cream, if desired
DIRECTIONS:1. Heat oven to 425°F. In 9-inch glass pie
plate, mix brown sugar, butter and corn syrup. Spread
evenly in bottom of pie plate. Arrange pecans over
mixture. Make pie crusts as directed on box for
Two-Crust Pie, placing bottom crust over mixture in pan.
2. In small bowl, mix granulated sugar, flour and
cinnamon. Arrange half of apple slices in crust-lined
pie plate. Sprinkle with half of sugar mixture. Repeat
with remaining apple slices and sugar mixture. Top with
second crust; seal edge and flute. Cut slits in several
places in top crust.
3. Place pie on sheet of foil on middle oven rack in
oven; bake 8 minutes. Reduce oven temperature to 350°F;
bake 35 to 45 minutes longer or until apples are tender
and crust is golden brown. Immediately run knife around
edge of pie to loosen. Place serving plate upside down
over pie; turn serving plate and pie plate over. Remove
pie plate. Serve warm or cool with whipped cream.
NUTRITION INFORMATION:1 Serving: Calories 460
(Calories from Fat 200); Total Fat 22g (Saturated Fat
5g); Cholesterol 5mg; Sodium 360mg; Total Carbohydrate
62g (Dietary Fiber 2g, Sugars 31g); Protein 4g Percent
Daily Value*: Vitamin A 2%; Vitamin C 2%; Calcium
2%; Iron 10% Exchanges: 1 Starch; 1 Fruit; 2
Other Carbohydrate; 4 1/2 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2009
Fisher and Chef’s Naturals are registered trademarks
of John B. Sanfilippo & Son, Inc., Elgin, IL
60123-7820
®Land O’ Lakes is a registered trademark of Land O’
Lakes, Inc.
2009 © and ®/™ of General Mills
Shared by Joan
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4. Tortillas Dipped in Refried Beans
This dish from Mexico makes a great snack.
Serves 2-3
1 can Refried beans
8 Corn tortillas
Oil for frying
Monterey Jack cheese, shredded
Salsa
Puree the beans in a food processor or blender. Transfer
to
a small skillet and slowly heat (the beans should have a
sauce-like consistency). Heat the oil in a separate
skillet. Cook the tortillas one at time for 3-4 seconds
per
side. Immediately dip each tortilla in the beans. Using
tongs fold into half and then into quarters. Arrange
several on plates. Top with the cheese and salsa.
- Nick Sundberg
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5.
Pasta, Seafood and Eggs:
Truites
aux Amandes
(Trout with Almonds)
from River Road Recipes...
The Textbook of Louisiana Cuisine
___________________________________
INGREDIENTS:
4 medium sized trout, 1 to 1-1/2
pounds
3/4 cup flour (or less)
2/3 cup butter
1/2 cup heavy cream
2/3 cup toasted, slivered almonds
Salt and pepper to taste
1 thinly sliced lemon
TO PREPARE:
Clean,
wash and scale trout. Dry thoroughly and roll
lightly in flour. Melt the
butter in a frying pan. When it is
hot, but not brown, put in trout.
Cook over low heat 5 to 7
minutes; turn carefully, and cook on
other side for the same
length of time. When golden
brown, salt and pepper them and lay
them carefully on a heated serving
platter. Add cream to the
butter remaining in pan; mix rapidly;
add almonds and stir
carefully so that the almonds will
not be broken and heat again
just to the boiling point. Do
not boil sauce. Spoon sauce over
trout; add thin rounds of lemon and
serve immediately.
SERVES 4
___________________________________
Copyright 1959 The Junior League of
Baton Rouge, Inc. All
rights reserved.
Visit The Junior League of Baton
Rouge web site
(http://www.jlbtr.org/river.htm) to
purchase copies of River
Road Recipes and other fine
cookbooks, or call (225) 924-0298.
The Junior League of Baton Rouge,
Inc. is an organization of
women committed to promoting
voluntarism, developing the
potential of women and to improving
the community through the
effective action and leadership of
trained volunteers. Its
purpose is exclusively educational
and charitable. All proceeds
from League fundraising efforts,
including from the sale of
River Road Recipes, are returned to
the community.
