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“TV-dinners and the Great Depression” When I was a kid I thought “TV-dinners” were the greatest things ever invented. I don’t know why. Today I consider such meals as punishment. “Prison-dinners” would probably have sold back then as well. We lived in a low-tech world where the “haves” were astonished by the advent of color-television and the “have-nots” jumped at the chance to visit the “haves”, if only for an hour—just long enough to watch the “Wonderful World of Disney” and maybe see the NBC peacock spread its plumes a time or two.
Brownies 4 ounces unsweetened chocolate ½ cup butter 2 cups sugar 2 teaspoons vanilla 4 eggs 1 cup flour ¼ teaspoon salt Heat oven to 350. Melt the chocolate and butter in a small saucepan over low heat, stirring constantly until smooth. Remove from heat and let cool for about 10 minutes.
Corn Pudding 2 cups canned corn kernels, drained ¾ cups half-and-half 2 eggs, well beaten 2 tablespoons melted butter 1 cup shredded Monterey Jack cheese 1 tablespoon minced green onions 1 teaspoon minced fresh garlic 1 tablespoon flour 1 teaspoon salt ¼ teaspoon ground black pepper Preheat oven to 350. Butter a 11/2-quart baking dish.
Turkey Breast Cutlets Marsala Four ½-inch-thick turkey breast cutlets ½ teaspoon salt ¼ teaspoon ground black pepper 1 tablespoon olive oil 1 teaspoon dried sage ¼ cup dry Marsala wine ¼ cup canned chicken broth 1 tablespoon chilled butter Season the turkey with the salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the turkey cutlets and brown, about 3 minutes. Turn and brown the other sides, about 3 minutes longer. Be careful not to overcook the cutlets or they will be dry.
Artichoke Cream Sauce 3 tablespoons butter ½ cup diced onions 1 teaspoon minced fresh garlic 2 to 3 tablespoons flour 1 cup heavy cream 1 cup milk ¼ cup white wine ½ teaspoon dill weed ½ teaspoon salt ¼ teaspoon pepper ¼ cup grated parmesan cheese ½ cup chopped, cooked artichoke hearts
Fried Ravioli 1 pound prepared ravioli, preferably fresh 1 cup flour 1 teaspoon salt ¼ teaspoon black pepper 1 egg, slightly beaten 1 tablespoon milk 1 cup fine dry bread crumbs 3 tablespoons grated parmesan ½ teaspoon dried thyme ½ cup cooking oil Boil the ravioli according to the package directions. Drain and rinse under cold water. Mix the flour, salt and pepper in a small bowl. In a second bowl, lightly beat the egg with the milk. In a third bowl, mix the breadcrumbs, parmesan and thyme.
Tuscan Grilled Salmon 2 salmon filets, about 3 pounds ¼ cup olive oil 1 tablespoon balsamic vinegar 1 tablespoon lemon juice 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon dried rosemary 2 teaspoons minced fresh garlic ½ teaspoon coarse salt ½ teaspoon fresh cracked pepper.
It’s a rainy Sunday in the middle of July. I have the day off, so I really don’t care. If it wasn’t raining, I’d have to finish the mowing job I started three days ago. Mowing the lawn in random stages isn’t a very good idea, because one can inadvertently cut cryptic messages in the swaths—especially the way I mow. The other day I was wondering why all the helicopters were hovering above my house. Well, apparently I had accidentally mowed the words “Hoffa Here” on my lawn. Go figure.
Basting Butter 4 tablespoons unsalted butter 1 tablespoon Grand Marnier 1 teaspoon dried sage 1 teaspoon freshly cracked pepper ½ teaspoon sea salt Melt the butter over medium heat and add the remaining ingredients. Reduce heat to low a simmer a few minutes. Brush the turkey periodically during the last hour of grilling.
Cajun Seasoning 1/3 cup sea salt 3 tablespoons paprika 3 tablespoons garlic powder 3 tablespoons onion powder 2 tablespoons ground thyme 2 tablespoons dried oregano 2 tablespoons white pepper 1 tablespoon cayenne pepper Mix everything together and store in an airtight container. This recipe makes about 1 1/2cups of seasoning and lasts forever.