July 21, 2019

Recipe Corner: Main dish and dessert

By Ginger Isham

Thursday’s dinner at our house was a new recipe and an old dessert, plus a green salad and buttermilk biscuits. I have been making a new recipe every week for some time now. Ninety percent of the time, a new recipe is OK’d by the men of the house.

Hay and Straw
1 package linguine (16 ounces)
2 cups julienned cooked ham (use low fat, low sodium)
1 tablespoon butter
3 cups frozen peas
1 1/2 cups shredded Parmesan cheese
1/3 cup half and half (I added 1/2 cup)
1 small can chopped black olives (optional)
Cook linguine according to directions, drain and keep hot. Saute ham strips in butter for 3 minutes or until little crisp. Here, I used part turkey pepperoni as I did not have enough ham. Add peas and cook for 3-5 minutes. Stir in chopped black olives. Stir ham mixture, cheese and half and half into linguine. Serve. Another time I might add a little chopped onion, garlic and /or grated carrots and sauté with the ham.

Iowa Depression Applesauce Cake
1 1/2 cups sugar
1/2 cup butter, softened
1 egg
2 1/2 cups flour
pinch of salt
1 teaspoon each nutmeg, cinnamon, and baking powder
1 teaspoon powdered, unsweetened cocoa (optional)
2 teaspoons baking soda
2 cups unsweetened applesauce
2/3 cup raisins, optional
3/4 cup chopped walnuts or pecans, optional
Cream sugar, butter and egg. Mix dry ingredients and alternately add to creamed mixture with applesauce. Stir in raisins and nuts. Pour into a greased 9×13 baking dish and bake at 350 degrees for 40 minutes. Cool and ice with Penuche Frosting.

Penuche Frosting
1 1/3 cup light brown sugar
1/2 cup milk
pinch of salt
3 cups confectioner’s sugar
3 tablespoons butter
1 teaspoon vanilla
Blend sugar, salt and milk in saucepan. Bring to boil and cook slowly for 5 minutes. Add butter and vanilla and cool. Beat in confectioner’s sugar until creamy. Let set until consistency to spread on cake. (I put in frig a few minutes). Frost cake and decorate with whole nuts. I store cake in frig indefinitely. Wonderful frosting for cakes, cookies and cupcakes. Can spread between graham crackers also.

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.

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