Cucumber Salad
Puttin' on the Peachtree - Junior League DeKalb County
GA
3 large cucumbers, peeled, thinly sliced
1 cup white vinegar
3/4 cup water
3/4 cup sugar
1 teaspoon salt
dash red hot pepper
dash dried parsley
dash black pepper
dash basil
Combine all ingredients except cucumbers and heat until sugar melts. Pour
over cucumbers. Store in an airtight container. Keeps well for several
days.
Serves 6 to 8
Leftovers is a good thing!
Pecan-Stuffed Pork Chops
2 pork chops, 1-inch thick or more
1/4 cup fresh bread crumbs
1/4 cup finely chopped onion
1/4 cup minced apple
1/4 cup chopped pecans
1 small garlic clove, minced
2 tablespoons minced fresh parsley
dash black pepper
dash cayenne
1/4 teaspoon ground mustard
dash ground cumin
1 tablespoon vegetable oil
1/4 cup chicken broth
1/4 cup dry white wine
1 small bay leaf
Trim pork chops of excess fat; make a pocket in each by cutting
horizontally through to the bone. Combine bread crumbs, onion, apple,
pecans, garlic, parsley, cayenne, pepper, mustard, cumin and oil; mix
well. Divide the mixture and fill each pocket with as much stuffing as
possible.
Place chops in a greased baking dish. Pour the broth and wine over them
and add the bay leaf. Add leftover stuffing if there is any. Cover and
bake about 1 hour or until tender, basting occasionally with pan juices.
Serve with juices, over rice or with potatoes.
Serves 2.
Twice-Baked Potatoes
2 large baking potatoes, such as russets
1-1/2oz cream cheese
1/2 teaspoon minced chives
1-1/2 tablespoons butter
1/4 cup grated Parmesan cheese
1tablespoons sour cream
1 egg
1/4 teaspoon salt
dash pepper
paprika, optional
additional grated Parmesan cheese, for garnish
Scrub potatoes well; grease lightly with shortening and pierce with a fork two
or three times. Bake in 400 degree oven for 1 hour or until fork tender. When
cool enough to handle, split potatoes lengthwise and scoop out into electric
mixer bowl. Add remaining ingredients, except egg, and beat well. Add egg and
beat until smooth. Fill potato shells; sprinkle with additional cheese and
paprika, if desired. Bake at 375 degrees until puffed and lightly browned.
Serves 2.
Ginger-Garlic Asparagus
1/2 pound asparagus
1 tablespoons salad oil
1/2 large clove garlic -- minced or pressed
1/4 to 1/2 tsp grated fresh ginger
1 tablespoons water
Snap off and discard tough ends of asparagus, then cut spears into 1/4 inch
slanting slices.
Place wok or heavy skillet over high heat; when hot, add oil. When oil begins to
heat, add garlic and ginger and stir once; then add asparagus and stir-fry for 1
minute. Add water; cover and cook until asparagus is tender-crisp to bite (2 to
3 minutes).
Makes 2 servings.
Chocolate Lover's Mousse
All-American Comfort Food - Emily Anderson
1/2 teaspoon unflavored gelatin
1/2 tablespoon cold water
1 tablespoons boiling water
1/4 cup sugar
1/8 cup cocoa
1/2 cup whipping cream
1/2 teaspoon vanilla extract
shaved chocolate
In a small bowl sprinkle the gelatin over the cold water and let stand 1 minute.
Add the boiling water and stir until gelatin is dissolved. In a separate bowl
stir together the sugar, cocoa, whipping cream, and vanilla. Beat on medium
speed of an electric mixer, scraping the bottom of the bowl occasionally, until
the mixture is stiff. Add the gelatin mixture and beat until well blended. Spoon
into dessert dishes or champagne glasses. Sprinkle with shaved chocolate. Chill
1 hour before serving.
Makes 2 servings.