Category Archives: Featured Recipe

Comment: We will often serve roast pork as it is a lean, low fat and succulent meat and nothing beats the flavorful aroma of a roasting pork whiffing throughout the kitchen. And while it’s best to measure the internal temperature to determine when it’s done you want to avoid overcooking it as that toughens the meat and there’s no need to do that for ‘safety’ reasons. If the internal heat of the roast is between 155-160 degrees, you’re fine.
Cooking time:
1 ¾ to 2 pounds, 1 hour at 350 degrees
Serves:
4
Ingredients:
1 ¾-2 pounds Boneless Center Cut
4 large baking potatoes or 4 large white potatoes for boiling (mashed)
1 medium size green zucchini, cut longwise into quarters and then sliced across, boiled
1 medium size yellow zucchini, cut lengthwise into quarters and then sliced across, boiled
4 carrots cut into slices, boiled with 1 tbl butter and 1 tbl Honey
1 full cup HomeMade Applesauce
1 tbl grated Parmesan cheese
1 4 oz can whole sliced mushrooms, drained
1 tbl olive oil
2 tbl butter
Salt, pepper, Garlic Powder

Preparation:
1. Preheat oven to 350 degree.
2. Sprinkle olive oil over roast adding salt, pepper and Garlic Powder and use a typical oven roasting pan for cooking. Roast until internal heat is between 155-160 degrees.
3. Prepare potatoes by baking 20 minutes (more or less depending on the degree of heat your micro produces or, put potatoes in the oven and bake with the roast. If you prefer mashed, peel, slice and boil potatoes adding a splash of butter and salt just before mashing.
4. Combine your two zucchinis into a medium sized pan with enough water to cover and boil until tender, drain thoroughly (don’t push) and add 1 tbl butter. Sprinkle with cheese.
5. Boil carrots in a small pan, drain, add 1 tbl butter and Honey.
6. Have your applesauce heated – either in a small pan or micro.
7. Combine mushrooms with gravy.
8. Prepare a plate(s) with slices of pork, vegetables, applesauce, potatoes and drizzle with gravy.

Condiments: Sour Cream
Sides: Fresh Green Salad

Make your HomeMade Gravy:
1. Drain off excess fatty oils from pan used to cook roast but save (sticking to the bottom and sides of the pan) the meat residue. (Its assumed you have removed the meat)
2. Take the pan and put it over medium-high cook top heat until the residue begins to brown and nearly burn. This will cause smoke so if you have an exhaust fan, use it; if not, minimize the burning to minimize the smoke but the residue has to brown.
3. Pour 8 oz hot tap water into the pan but be careful of spattering fat which can cause flames. Our suggestion is that you turn off the heat until you have added the water and then immediately turn the heat on and resume cooking. (No flames, no fire).
4. With a wooden spoon begin to scrape the liquefied residue stirring it to mix to a combined liquid form.
5. In a separate 1 cup plastic measuring cup, add 4 ozs cold water and 1 tbls Corn Starch and mix to a slurry and pour that into the now-boiling gravy to thicken it. It will first appear to color the gravy milky but after mixing it will blend in and become brown. After well mixed and boiled, strain the gravy into a heat proof glass bowl and its ready to serve.

Comment: Megg brought this over for a large family gathering and it was what we call a “can I have the recipe” recipe as it was an immediate hit. It’s light, creamy, a little bit crunchy, just sweet enough and the cheese/bread crumb topping is very satisfying. When you serve it be sure to have copies handy as you’ll be asked “can I have the recipe.”
Cooking time:Bake 30 minutes @ 350 degrees
Steam time: 5 minutes
Serves: 5-8
Ingredients:
2 cups combined yellow & green zucchini, chopped
1 cup shredded cheddar cheese
1 cup HomeMade GF Breadcrumbs
½ cup mayonnaise
½ cup onion, chopped
1 egg
1 tsp sugar
1 tbls butter or Margarine
Preparation:
1. Preheat oven to 350 degrees.
2. Steam zucchini squash 5 minutes.
3. Mix squash, mayo, onions, egg and sugar and spread in a 9” x 12” casserole dish.
4. Spread cheddar cheese evenly over squash mix.
5. Spread breadcrumbs evenly over cheese.
6. Dot butter over breadcrumbs.
7. Bake for 30 minutes, remove from oven and serve hot.

Comment: Lacking a ‘top’ for our crust we put together a crumble topping which is quite satisfactory and even brings the pie into the apple crumb arena so you end up with the best of both worlds. The ingredients for the pie filling and directions are those of Pillsbury; the crumb recipe is ours.
Cooking time:
40-45 minutes @ 425 degrees
Serves:
6-8 slices

Ingredients:
For pie shell:
Frozen pie shell from Gillian’s or Whole Foods
1 egg, beaten
For filling:
6 cups thinly sliced, peeled apples (we use Macintosh)
¾ cup sugar
¾ tsp ground cinnamon
¼ tsp salt
1/8 tsp nutmeg
1 tbls lemon juice
For topping:
4 tbls butter, cold (10 minutes out of fridge)
4 tbls flour
½ tsp ground cinnamon
Preparation:
Of pie shell:
Remove from freezer. Each company says to defrost but we don’t. We take it out of the freezer when we begin to prepare the filling and use it when we’re ready to fill it – semi frozen or not. Beat the egg and brush the bottom and sides of the shell, set aside.
Of filling:
In a large bowl, combine all filling ingredients; mix lightly. Spoon into pie shell.
Of topping:
In a small bowl slice the butter into small pieces and begin working the flour into the butter with your hands adding small amounts of flour as you proceed. Mix, add flour, mix. Mix, add flour, mix until you have ‘crumbs’ and then spread those crumbs as evenly as you can over the pie topping.
To bake pie:
Put the pie into your preheated 450 degree oven (with a cookie sheet right below it to catch dripping liquid) and bake until you see liquid bubbles appearing along the edges of the pie shell. But 20 minutes into the baking time top the pie with a vegetable-sprayed sheet of alum. foil which will prevent the crumbs from burning. When baked, remove from oven, place on a wire cookie sheet and cool.
Condiments: Ice Cream, Cool Whip

Comment: This is a favorite recipe and can be modified in flavor, ingredients or type of pasta. Top with grated Parmesan cheese and a sprinkle of crushed red pepper. Guaranteed satisfaction.
Cooking time: 45 minutes
Serves: 2

Ingredients:

 2 cups Ziti Penne pasta
½ lb boneless/skinless chicken breast shaved into thin wedges or cut into cubes
4 ozs broccoli crowns
1 carrot pealed and diced
2 tbls olive oil
½ cup HomeMade GF Chicken Broth
1 tsp Good Seasons Italian Salad Dressing (dry powder)2 cloves garlic, diced
½ tsp lemon juice
Sprinkle of crushed red pepper (optional)
Salt & Pepper to taste

Preparation:

1. Bring 2 qts of water (salted if you prefer) to a boil and cook Ziti al dente. Drain and rinse with hot tap water, leave in strainer, set aside. Save the water the Ziti was boiled in.
2. While the Ziti is cooking, prepare chicken. In stickfree frying pan add olive oil and cook garlic until translucent.
3. Add Italian salad dressing, lemon juice, chicken broth, salt & pepper (to taste) and heat over medium heat. Stir all ingredients into a sauce and then add chicken stirring and flipping until done (no pink when meat is cut).
4. While chicken is cooking, add carrots to boiling Ziti water and cook until al dente and then add broccoli to the same water cooking for no more than 4-5 minutes. Strain but save a few ounces of hot water.
5. Add cooked Ziti (pre-rinse in hot tap water once more), broccoli and carrots to sauce stirring so that Ziti is coated and if dry, 2 tbls water, mix, then transfer to one bowl or individual serving plates.

Condiments: Parmesan Cheese
Sides: Mixed Green Salad