Won Ton Ravioli with Wine Sauce

This recipe is adapted from one in Susan Branch’s book, Vineyard Seasons.  I made a note in my recipe binder:

“Made for Sunday dinner 8/22/93.  My daughters and I agreed it was one of the best things we have had in a long while.  I only made about 15 (instead of 24 as shown in recipe) but that was plenty.  Served with homemade French garlic bread and strawberry/kiwi drinks plus blackberry/apple pie.  A sumptuous repast.”

Note that making the ravioli is easy but time-consuming.  The ravioli can be made ahead and refrigerated  until time to steam or they can be steamed ahead of time and then warmed for about 3 minutes in a steamer.  Both versions can be frozen, allowed to come to room temperature and then steamed (8 minutes for raw ravioli, 3 minutes for steamed)..

WON TON RAVIOLI WITH WINE SAUCE

• ½ lb. ricotta cheese (or half of a 15 oz container)
• 2 Tbsp. basil pesto
• 24 won ton wrappers
• ¼ cup butter
• ¼ cup olive oil
• 4 cloves garlic, minced
• 2/3 cup white wine
• ¼ cup fresh basil, minced
• 2 tsp. lemon juice
• Freshly ground pepper
• ¼ cup pine nuts, toasted

Mix together ricotta and pesto.

Lay out 6 won ton wrappers at a time on a piece of waxed paper and put a rounded tsp. of pesto mixture in the center of each won ton wrapper.

Dip your finger in a glass of water and moisten the edges of the wrappers.  Fold diagonally, press edges together.

Keep finished ravioli under damp cloth.  When all are done, place as many as can fit, without touching, into an oiled steamer basket.  Steam over boiling water, covered, for 8 minutes.

With a slotted spoon, remove ravioli one at a time and place on a plate.  Cover plate and keep in a warming oven (170 degrees F) until ready to serve.

While ravioli is steaming, make the sauce by melting butter in oil in a small skillet over medium low heat.  Saute garlic for 1-2 minutes, add wine and simmer gently for 2-3 minutes.  Remove from heat and stir in basil and lemon juice.  Place 6 ravioli on each of 4 serving plates and pour over sauce.  Top with a grating of black pepper and toasted pine nuts.

Servings:  4 – serve with some good bread for sopping up the sauce.

Read Full Post »

Swiss Tomato Bake

I adapted this recipe from one I found in an old Specialties of Indiana cookbook.  It’s a very light entrée – nice for lunch with a small salad.

SWISS TOMATO BAKE

• 1 cup cracker crumbs (Club crackers)
• 2 Tblsp. melted butter
• 1 cup of halved cherry tomatoes (or tomato slices)
• 2 eggs
• 2 Tblsp. minced dry onions
• ¾ cup sour cream
• ½ tsp. salt
• Dash of black pepper
• 2 cups of shredded Swiss cheese (8 oz.)
• Sprinkle of smoked paprika

Preheat oven to 375 degrees F

In an 8 inch pan place cracker crumbs and melted butter  Stir crumbs and butter together until blended, then press onto the bottom of the pan.  Place tomatoes on top of crust.

In a small bowl, whisk the eggs until slightly beaten.  Add dry onions, and sour cream, salt and pepper.

Whisk until blended thoroughly.  Stir in the shredded Swiss cheese.  Spread this mixture over the crust and tomatoes.

Sprinkle lightly with smoked paprika.

Bake @ 375 degrees F for 25-30 minutes.  Remove pan to wire rack and let stand for 5-10 minutes before serving.

4 lunch-sized servings

Since this was a light dish, I served it along with a peach cobbler for dessert.

Click here for the Peach Cobbler recipe

Read Full Post »

Bean and Biscuit Bake

This recipe was adapted from one I saw on Pioneer Woman Cooks in 2010.  This makes a hearty and filling lunchtime dish.  I made mine in individual casseroles, but a  9-inch casserole dish would work just as well.

BEAN AND BISCUIT BAKE
FOR THE BEANS:
* 1 tsp. olive oil
* ½ cup onion, chopped
* 1 clove garlic chopped
* ½ cup red bell pepper, chopped
* 1 Tblsp. dark brown sugar
* ½ teaspoons black pepper
* 1 teaspoon dry mustard
* 1 Tblsp. red wine vinegar
* 1 Tblsp. molasses
* ½ cup catsup
* 1 tsp. Worcestershire sauce
* 15 oz. can pinto beans, rinsed and drained
* 15 oz. can cannellini beans, rinsed and drained
* 8 oz. can tomato sauce

  FOR THE BISCUIT TOPPING:
* 1 cup all-purpose flour
* 1-½ tsp. baking powder
* ½ teaspoon salt
* 2 Tblsp. shortening or butter
* ¼ cup plus 2 Tblsp. milk

Preheat oven to 400° F.
Spray 4 individual casserole dishes

In a medium skillet heat oil over medium heat, saute onions, garlic and bell pepper for about 10 minutes until vegetables are soft.

Add brown sugar, black pepper, mustard, vinegar, molasses, catsup, Worcestershire sauce, pinto and cannellini beans, and tomato sauce.  Let simmer while preparing the biscuit topping.

In a medium bowl, combine flour, baking powder, and salt; stir to blend. Cut in shortening/butter until mixture is consistency of coarse meal.  Add milk and stir with a fork until soft dough forms.

Place bean mixture into four casserole dishes.  Divide dough into four parts and in your hands form a biscuit about 2-½ inches x ½ inch thick.  Place on top of bean mixture.

Bake @ 400 degrees F for about 20 minutes until biscuits are golden brown.  Serve immediately.

Yield:  4 servings

According to my DietPower software, each serving is 300 calories.

Read Full Post »

Impossible Vegetable Brunch Pie – 5 Points/Plus

This recipe is adapted from one in a 1983 Bisquick folder, No Time to Cook.  I first made the dish in May of 1989 when my Mother came to my house for lunch.  She liked it very much – very creamy.  I’ve made it many times since then and when reduced fat ingredients are used, it’s nice light diet lunch.

IMPOSSIBLE BRUNCH PIE WITH VEGETABLES

• 1-½ cups steamed vegetables (I used broccoli and carrots)
• 1 cup light dairy sour cream
• 1 cup low-fat creamed cottage cheese
• ½ cup Bisquick
• ¼ cup melted butter
• 2 eggs
• 1 tomato, peeled and thinly sliced
• ¼ cup grated Parmesan cheese

Preheat oven to 350 degrees F

Grease or spray a 9-inch pie pan.  I used a favorite pie pan that my mother got in exchange for Wilson milk labels and had my toddler children give to me for Christmas in 1956.

Spread the steamed vegetables in the pie pan.

Beat sour cream, cottage cheese, Bisquick, butter and eggs until smooth – 15 seconds in a blender or 1 minute with a whisk or hand beater.  Pour this mixture on top of the vegetables.

Top with tomatoes (I used some of my home-grown cherry tomatoes, halved), and sprinkle with Parmesan cheese.

Bake for about 30 minutes or until a knife inserted in the center of the pan comes out clean .  Cool for 5 minutes.

Cut into wedges to serve.  6 servings.

According to my DietPower software, based on 6 servings the count is:  194 calories, 9.2 g fat, 15.6 g carb, 1.3 g fiber, 12.2 g protein.

Weight Watchers – 5 Points/Plus

Read Full Post »

Eggplant Parmesan

One of my favorite dishes is Eggplant Parmesan – but only if the eggplant isn’t mushy.  I discovered this food back in the late 1970s at a Cincinnati restaurant which is no longer in business.  The eggplant was just right.

I first used this recipe back in 1980 from a Redbook cookbook, trying to duplicate the old restaurant specialty.  I liked it best in the mid-1980s when we grew our own eggplant – a Japanese version that was small, had few seeds and had a good consistency when cooked.  I happened to see a Japanese eggplant at the market and thought I would give it a try.  It was very close to my old Italian restaurant favorite.

This eggplant was about 8″ long and about 2″ thick at the widest part.  It had a very thin skin so it wasn’t necessary to peel it.

EGGPLANT PARMESAN

• One Japanese eggplant, about 8″ long (about 1 lb.)
• 1/2 cup undiluted evaporated milk
• 1/4 cup all-purpose flour
• 1/2 cup Italian bread crumbs
• Grating of black pepper
• 1/4 to 1/2 cup olive oil
• 1 cup of spaghetti/pasta sauce
• 1 cup mozarella cheese
• 1/2 cup parmesan cheese
• 1-1/2 Tblsp. melted butter

Preheat oven to 350 degrees F

Remove ends of eggplant and cut into 1/2″ slices.

Get out three small bowls and in one, place the undiluted evaporated milk; in the second bowl, the flour; and in the third bowl, the Italian bread crumbs.  Dip each eggplant slice in the milk, then in the flour, then back in the milk and in the crumbs, coating both sides of the eggplant.  Repeat with remaining pieces of eggplant.

In a large skillet, heat 1/4 cup olive oil and place the coated eggplant slices in a single layer in the pan.  Cook until slices are browned on both sides, adding a little more oil if necessary.

Remove from heat and place slices on a piece of paper towel to drain.

Place the spaghetti/pasta sauce in a 9″ baking pan. Arrange eggplant on top of the sauce.  Sprinkle with mozzarella and parmesan cheese. Drizzle with melted butter.

Bake uncovered for 30 minutes @ 350 degrees F. Cool on rack for 10 minutes before cutting.

Serve over cooked pasta.

Yield:  4 generous servings

Read Full Post »

Beans and Dumplings – A Depression-Era Meal

One of my earliest memories is of sitting at a table with my mother, father and little sister.  We are in a one-room, second-floor flat on Elm Street in downtown Cincinnati in the mid-1930s.  All day, Mother has watched over a simmering pot of beans with a pig hock added for flavor.  My father has come in from his timekeeper job on the WPA and we are having about the cheapest supper possible in the midst of the Great Depression.  I have a plateful of beans and a tiny bit of the small amount of meat that is on a pig hock (my father gets the biggest portion of meat and my mother claims to love chewing around on the bone).  The beans are steaming and the teaspoon or so of meat is flavorful – I love it!  It was said in my family that you weren’t an Applegate if you didn’t love beans, so I guess I qualified as a full-fledged member of my father’s side of the family.

As time went on and my father moved to better jobs with the City of Cincinnati and then Dayton Acme (a World War II defense plant), there was more money in my mother’s food budget and she stopped using the mostly-fat pig hocks and either threw in a pork chop or two to cook with the beans or had crisp bacon or fried ham on the side.  This was the only time my father ate pork … along with his beans topped with chopped onion and a lot of black pepper.

By the time my future husband started coming to the house for meals, Mother had added a big cast iron skillet full of fried potatoes to the menu.  It was his favorite supper.  After we were married, I continued to have this meal one night a week.  Every time I hear the John Denver song, “Back Home Again” and the line about “supper on the stove” and the wife who felt the baby move, I think about my young husband coming home to an expectant wife in our little apartment with the windows all steamed up and a big white and red graniteware pot of beans simmering on the range.

My four children didn’t inherit their parents’ love of a bean supper and I got out of the habit of making it.  But now that I’m alone, I crave the beans of my childhood, especially in the fall and winter.  I make a healthier, easier version with a slow cooker.

GREAT NORTHERN CROCKPOT BEANS

• 1/2 lb. Great Northern dry beans
• 6 cups cold water*
• 1-1/2 tsp. ham flavored soup base (L. B. Jamison’s)
• Salt and pepper to taste

Place the dry beans cold water in the slow cooker.  *I use this amount of water to insure that I’ll have enough broth to make dumplings.  Cook on low overnight – approximately 8 hours.  Add the ham flavoring, then taste before adding salt and pepper.

I was the only one in the family who liked dumplings with my beans and I used to make a one-person serving.  This works very well for me now when I want to make a meal just for myself.

DUMPLINGS FOR ONE

• 1/4 cup of My Biscuit Mix**
• 1-1/2 Tblsp. (approx.) of cold water

In a small bowl, stir the biscuit mix and water together to make a thick, moist dough.

Heat about 1 cup of bean broth and 1 cup of beans in a small pot to boiling.  Drop the dough into the boiling mixture by the tablespoonful, making three dumplings.

Lower the heat to simmering, cover the pot and continue simmering for 10 minutes without lifting the lid.  Note:  The white and red graniteware lid is from my original 1952 set.

Serve immediately with chopped onion and a grating of black pepper.  A small serving of meat is good, but not necessary (to me, at least).  Today, I happened to be browning hot sausage to freeze for my Thanksgiving stuffing and kept back enough to make myself a small grilled patty.  It tasted wonderful.  This is truly my soul food.

**MY BISCUIT MIX

• 2 cups all-purpose flour
• 1 tsp. salt
• 1 Tblsp. baking powder
• 1/3 cup vegetable shortening (Crisco)

Mix together the flour, salt and baking powder.  Cut in the vegetable shortening.  Store in a covered container in the refrigerator until ready to use.

This is good for making individual servings of biscuits, pancakes … and dumplings.

Recipe for Walt’s Polish Stuffing

Read Full Post »

Mediterranean Zucchini Casserole

Back when we lived in lovely Blue Jay on the Ohio/Indiana border, I spent my whole summer trying to make good use of all the tomatoes and zucchini my husband planted and harvested.  In 1995, I found a recipe in the newspaper that used a lot of zucchini, tomatoes and basil to make a big 9×13 pan of Mediterranean Zucchini Casserole.  I have a note in my recipe binder, “Large amount, but David and I ate 3/4 of it for supper along with hot rolls and a tossed salad.  Excellent.  We both liked this.”

Now that I’m alone, I cut the recipe down to fit a 9″ pan and still ate on it for three days.  It was delicious each day.  The good part about this dish is that there is not a lot going on to interfere with the fresh flavors of the vegetables and basil and the baking time allows the vegetables to be at their tender best.  I only make this casserole in the summer when I can use good farm market vegetables and my own fresh basil.

MEDITERRANEAN ZUCCHINI CASSEROLE

• 1/2 lb. lean ground beef (I use Laura’s Lean 4% fat beef)
• 1/2 cup of chopped onion
• 1 clove garlic, minced
• 1/2 tsp. salt
• Grind or two of black pepper
• 3 slices of sturdy bread (I use homemade Italian bread)
• 3/4 cup fresh basil leaves
• 2 Tblsp. olive oil
• 1-1/2 medium zucchini cut into 1/4″ thick slices (3 cups)
• 2 large ripe tomatoes, sliced

Preheat oven to 350 degrees F.

Saute the ground beef, onion and garlic until beef is done and onion is tender.  Season with salt and pepper.

Tear bread into chunks and put into food processor with basil leaves.  Process until crumbs are fine.

Oil bottom of 9″ baking pan.  Arrange half of zucchini in the bottom of the pan, spread half of cooked meat/onions/garlic over the zucchini.  Top with half of tomato slices.

Sprinkle half of the bread cumb mixture over the tomatoes.  Drizzle olive oil over the top.  Repeat with layers of zucchini, tomato, crumbs and olive oil.

Bake @ 350 degrees F for one hour.

Sit down and enjoy the flavors of summer!

Read Full Post »