The secret of staying young is to live honestly, eat slowly, and lie about your age.
~Lucille Ball
This section will contain recipes and inspirational thoughts to help Mothers achieve the best for themselves and their families.
© Faith of the Fathers, 2005-2018. All rights reserved.
Saturday, January 27, 2007
Meatloaf Stuffed with Spinach and Red Bell Pepper
Ingredients
1 large red bell pepper
2 Tbsp olive oil
3 ounces fresh baby spinach
2 medium onions, chopped
2 Tbsp minced garlic
2 cups fresh breadcrumbs
2 large eggs
1/2 cup chopped fresh basil
6 Tbsp ketchup
2 Tbsp chopped fresh thyme
1 Tbsp Dijon mustard
1 Tbsp prepared steak sauce
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 pounds ground veal
Directions
1 If you are using a fresh red bell pepper instead of an already prepared roasted red pepper, cook red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and slice pepper into 1/2-inch-wide strips.
2 Preheat oven to 350°F. Heat 1 Tbsp olive oil in heavy large skillet over medium-high heat. Add spinach and toss until just wilted, about 2 minutes. Transfer spinach to small bowl. Add remaining 1 Tbsp olive oil to skillet, then onions and garlic; sauté until onions are tender, about 5 minutes. Transfer onion mixture to large bowl. Stir breadcrumbs, eggs, basil, ketchup, thyme, mustard, steak sauce, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper into onion mixture. Mix in veal.
3 Place half of veal mixture in 9 x 5 x 3-inch metal loaf pan. Using back of spoon, make 1-inch-wide, 1/2-inch-deep canal lengthwise down middle of loaf. Lay half of red bell pepper strips in canal. Layer with spinach and remaining bell peppers. Fill pan with remaining veal mixture, pressing firmly.
4 Bake meat loaf until brown on top and thermometer inserted into center registers 160°F, about 50 minutes. Let cool 15 minutes. Cut into 8 slices and serve.
Serves 8.
Enjoy!
Saturday, January 20, 2007
Inspirational Thought
To forgive is to set a prisoner free and discover that the prisoner was you.
~Lewis B. Smedes
Bread Pudding With Bourbon Sauce
Ingredients
1 loaf French bread, cut into 1-inch squares (about 6-7 cups)
1 qt milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins (soaked overnight in 1/4 cup bourbon)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted
Directions
1 Preheat oven to 350°F.
2 Soak the bread in milk in a large mixing bowl. Crush with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.
3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
Bourbon Sauce
1/2 cup (1 stick) butter, melted
1 cup sugar
1 egg
1 cup Kentucky bourbon whiskey
In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat and let cool. Whisk before serving. The sauce should be soft, creamy, and smooth.
Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.
Enjoy!
Saturday, January 13, 2007
Inspirational Humour
Common sense and a sense of humor are the same thing, moving at different speeds. A sense of humor is just common sense, dancing.
Beef Stew
Ingredients:
1 1/2 pounds beef, cut into 1-inch pieces
1/3 cup all-purpose flour
3 tablespoons vegetable oil
1 can (28 ounces) Italian-style stewed tomatoes, undrained
1 can (14 1/2 ounces) beef broth
1 medium onion, coarsely chopped
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
3 medium potatoes, peeled and cut into 1-inch pieces
2 cups baby carrots or 2 cups sliced carrots, 1-inch thick
Directions
Toss beef with flour. Heat oil in a large, heavy saucepan or Dutch oven over medium-high heat until hot. Add the beef. Cook for 5 minutes or until browned, turning occasionally.
Add tomatoes, broth, onion, pepper and thyme; bring to a boil over high heat. Reduce heat to low and cover. Simmer for 45 minutes or until the beef is just tender.
Add the potatoes and carrots; return to a boil. Reduce heat and cover. Simmer for 45 minutes or until the beef and vegetables are tender.
Servings: 8
Enjoy!
Friday, January 05, 2007
Inspirational Thought
The meaning of life is discovering our gifts. The purpose of life is giving them away
Anon
Coconut Macaroons
Ingredients
2 large egg whites
quarter teaspoon cream of tartar, optional
half cup sugar
third cup ground almonds
pinch of salt
1 teaspoon vanilla extract ( or coconut essence)
3 and a third cups shredded coconut
1 baking sheet, lined
Directions
Preheat the oven to 325F.
Beat the egg whites until frothy – no more – then add the cream of tartar (if using) and carry on beating until soft peaks are formed. Add the sugar a teaspoon at a time and whisk until the peaks can hold their shape and are shiny. Fold in the almonds, salt, vanilla and coconut. The mixture will be sticky but should, all the same, hold its shape when clumped together.
Form into clementine-sized domes, 2 and a half to 3 inches in diameter. Don't make them too flat; they look best if you keep them nicely rounded, but this is really just a matter of personal taste, so follow your own.
Cook for 20 minutes or until they're just beginning to turn golden in parts.
Makes 8 large macaroons.
Enjoy!
Source
Nigella Lawson
Monday, January 01, 2007
Veal Parmigiana
Ingredients:
6 veal patties (or cubed steaks)
2 tablespoons butter (use more if needed)
SAUCE PARMIGIANA
1 jar spaghetti sauce (16 oz. size)
1 cup shredded Mozzarella cheese
1/3 cup Parmesan grated cheese
1 can (4 oz. size) mushrooms sliced (drained)
Directions:
Preheat oven to 350 degrees.
In skillet melt butter until bubbly. Add meat and cook 3 to 4 minutes on each side until golden brown. Remove and place in baking dish side by side.
SAUCE PARMIGIANA: Pour spaghetti sauce over patties. Add mushrooms, Parmesan and Mozzarella cheese. Place in preheated oven for 15 to 20 minutes. Garnish with minced parsley. Serve with buttered noodles.
This recipe for Veal Parmigiana serves/makes 6
Enjoy!
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