This issue "P"  
11-15-2010 

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Pecan-Crusted Grouper
2. Pizza-Rustica - San Felese Pie
3. Plum Crumble
4. Pork Roast
5. Pound Cake Banana Splits
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1.                 Pasta, Seafood and Eggs:
                 Pecan-Crusted Grouper

                  from True Grits...
         Tall Tales and Recipes from the New South
            ___________________________________

INGREDIENTS:

1/2 cup pecan pieces
1/2 cup bread crumbs
1 (1-pound) grouper fillet, cut diagonally into 4 (4-ounce)
pieces
Salt and pepper to taste
1/4 to 1/3 cup flour
2 eggs, beaten
3/4 cup butter or margarine
Juice of 1 lemon
1 bunch Italian parsley, chopped

TO PREPARE:

* Process the pecans and bread crumbs in a food processor
just until a coarse mixture forms.

* Season the fillet pieces with salt and pepper.  Dredge in
the flour; dip in the egg.  Coat with the pecan mixture.

* Melt 1/4 cup of the butter in a nonstick ovenproof
skillet over medium-high heat.  Saute the fish on 1 side
until brown.  Turn the fish.

* Bake at 400 degrees for 10 minutes or until the fillet
pieces flake easily.  Remove the fish to a warm platter;
wipe the skillet.

* Add the remaining butter to the skillet.  Cook over high
heat until the butter is foamy and dark brown, stirring
constantly.  Add the lemon juice and parsley, stirring
until combined.  Pour over the grouper.  Serve immediately.

SERVES 4
            ___________________________________

Copyright 1995 The Junior League of Atlanta, Inc.  All
rights reserved.

Visit The Junior League of Atlanta web site
(http://www.jlatlanta.org/cookbooks.stm) to purchase copies
of True Grits and other fine cookbooks, or call (404) 233-
4767.

The Junior League of Atlanta, 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 True Grits, are returned to the community.
------------------------------------------------------
2. Pizza-Rustica - San Felese Pie

Ingredients:
Cheese Filling
2 lb ricotta cheese
3 large eggs
1/4 lb mozzarella cheese, shredded or chopped
6 Tbsp Romano cheese, grated
6 Tbsp fresh parsley, chopped
1 Tbsp dried mint leaves (do not use peppermint)
1 tsp black pepper
to taste salt, depends on salt content of cheeses.
MEAT FILLING
1 lb Italian sausage (mild or sweet)
2 oz Italian dry salami, thinly sliced
2 oz prosciutto, thinly sliced (or any other ham)
PIZZA
1 lb pizza dough
1 egg, separated
Directions:
Put ricotta and eggs into a large bowl and stir until well mixed. Blend in all other ingredients.
Slice the sausage into rounds about 3/8 inch thick. Brown in a little oil until cooked through. Drain, and discard grease.
Cut the salami and ham slices into strips about 1 inches.   Thaw or unwrap the pizza dough.
Mix the meats into the cheese filling. Roll the dough into two disks, one large enough to line a 10-inch round cake pan, the other large enough to cover it. Put the larger piece into the lightly-floured cake pan, molding it so that it completely lines the pan, with at least 1" hanging over the edge. Fill with the cheese-meat mixture.
To allow for expansion, fill to about 1/2" below the top of the pan. Wet the exposed dough edge with egg white, place the other piece of dough on top, and pinch the two pieces together. Trim neatly to make a seal.
Brush egg yolk over the top of the pie (this will brown during baking). Puncture the top of pie in several places with a knife (make sure the holes are large enough not to close up during baking).
Bake at 350 F for about an hour, until the top is browned but not burned. Remove from pan and cool on a wire rack.
Serve at room temperature.
NOTES
This recipe makes a very large pie. If you couldn't find a deep enough cake pan, use a cast-iron frying pan.
You might try using half the quantity of ingredients if you are using a 7" pan (make a little extra dough).
Source: Recipe Ross
 ------------------------------------------------------
3. Plum Crumble
(Serves 8)

INGREDIENTS:


7 cups Red or Black Plums, thickly sliced
2/3 cup Light Brown Sugar, firmly packed
1-1/2 cups All-purpose Flour
1/3 cup Light Brown Sugar, firmly packed
1/3 cup Granulated Sugar
1/2 tsp. Cinnamon
1/4 tsp. Salt
3 Tbsp. Canola Oil
1 Tbsp. chilled Butter, cut into small pieces
1-1/2 Tbsp. Eggs, lightly beaten
1-1/2 Tbsp. Corn Syrup

DIRECTIONS:


Pre-heat oven to 375-F degrees.
lightly oil a shallow 3-quart glass oven-proof baking dish.
In a large bowl, combine plums and brown sugar. Spread the fruit over the bottom of the prepared baking dish.
Prepare the topping by combining the flour, sugars, cinnamon, and salt in a medium-sized mixing bowl. Work in the oil and butter with freshly cleaned hands until the mixture is coarse and crumbly.
Use a fork to stir the egg and corn syrup into the topping mixture. Sprinkle the mixture over the top of the plums and bake for about 40 minutes, or until browned and bubbling.
Cool for at least 10 minutes.
Serve warm.
Kitchen Staff Tip: If fresh plums are not available in your area this time of the year, you may elect to use the same amount of canned plums that have been thoroughly rinsed and partially dried.

Source: Recipe Ross

------------------------------------------------------
4.                  Meat and Poultry:
                    Pork Roast   
                   
          From the Houston Junior League Cookbook
           ___________________________________

INGREDIENTS FOR PORK ROAST:

1 pork loin roast (4-5 lbs.)
2 tablespoons dry mustard
2 teaspoons thyme
1 teaspoon salt
1/2 teaspoon pepper
Garlic powder
1 cup sherry
3/4 cup soy sauce
4 cloves garlic
2 teaspoons ground ginger

INGREDIENTS FOR CURRANT SAUCE:

1 jar (10-ounces) currant jelly
1 tablespoon soy sauce
2 tablespoons sherry

TO PREPARE:

Place roast in shallow dish and rub well with mixture of
dry mustard and thyme.  Punch holes about 4 inches apart in
the roast and fill with salt, pepper and a little garlic
powder.  Combine sherry, soy sauce, garlic and ginger; pour
over meat.  Let stand 3 to 4 hours at room temperature, or
overnight in refrigerator, turning at least once.  Place
roast on rack in shallow roasting pan.  Bake, uncovered, at
325 degrees for 2-1/2 to 3 hours, or until meat thermometer
registers 185 degrees.  Serve with currant sauce.

Currant Sauce:  Melt jelly, soy sauce and sherry together. 
Simmer for 2 minutes.  Serve with pork roast.

SERVES: 6 - 8

            ___________________________________

Copyright 1992 The Junior League of Houston, Inc.  All
rights reserved.

Visit The Junior League of Houston web site
(http://www.jrleaguehou.org/cookbooks) to purchase copies
of the Houston Junior League Cookbook and other fine
cookbooks, or call (713) 627-COOK.

The Junior League of Houston, 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 the Houston Junior League Cookbook, are
returned to the community. 
------------------------------------------------------
5. Pound Cake Banana Splits

Ingredients:
1 (10-3/4 oz.) frozen pound cake, thawed
1 pint ice cream, your favorite flavor
2 bananas
Ice cream topping of choice such as fruit, chocolate or caramel sauce
1 (8 oz.) tub whipped topping, thawed
Maraschino cherries

Directions:
Slice the pound cake into 8 (3/4" thick) slices. Place two slices on a dessert plate. Top with one scoop of ice cream. Peel both bananas and cut each in half with the help of an adult. Then split each banana in half lengthwise. Arrange two banana slices around the ice cream. Spoon topping over ice cream and banana slices. Top with whipped topping and a cherry.
Note: You my opt to add nuts to this dish.
Yield: 8 servings

Source: Laws of Humor's Recipes
 

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