8 minute read
Good Cooking
Local flavors
Cooking in Arab with the Methodists, Rotarians and Mothers’ Club
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As people find out over and over, the coronavirus pandemic effects aspects of our lives across the board, sometimes in unusual ways. The guest cook story for this issue had to cancel because of the need to quarantine while caring for her mother and granddaughter. Diane Moore of Arab volunteered to substitute as the guest cook and prepare four recipes for photographs. As a theme, she pulled those and other recipes from three cookbooks she’s used over the years that were published by local organizations.
1 lb. large shrimp 1 lb. smoked sausage 12-15 small red potatoes 2 pkgs. of crab boil 4 or 5 small onions, trim tops
LOW COUNTRY BOIL
Ed Cooper – Rotary Cookbook 1 pkg. frozen corn on the cob.
In large stock pot add potatoes, onions and crab boil. Fill 3/4 full with water and boil. Cut sausage into bitesize pieces, add corn and sausage. After 30 minutes test potatoes and when they are tender, add shrimp. Cook until they turn pink. Approximately 10 minutes. Serve and enjoy!
BROCCOLI WITH OLIVE OIL AND LEMON ZEST Alyce and Roye Marshall – Rotary Cookbook
1 garlic clove, crushed 1/2 cup pitted olives Grated zest of 1/2 lemon 1/2 cup olive oil 1/2 tsp. chili pepper flakes Salt and pepper to taste 3 large stalks broccoli, chopped
Steam broccoli for five minutes until crisp and tender. Combine all other ingredients and pour over broccoli. Serve at room temperature.
OVEN-ROASTED ASPARAGUS
WITH PARMESAN SHAVINGS
Betty Sims Arab Mothers’ Club 1 cup olive oil 2 Tbsp. chopped fresh rosemary leaves 2 Tbsp. chopped fresh thyme leaves 1/2 tsp. salt 1/2 tsp. pepper 2 lbs. asparagus, trimmed 1/2 cup Parmesan shavings
Combine olive oil, rosemary, thyme, salt and pepper in a medium bowl and mix well. Add asparagus and toss to coat evenly. Place asparagus on a rimmed baking sheet. Bake at 400° for 20 to 25 minutes or until asparagus is tender.
Place asparagus on a platter. Scatter the cheese shavings over the asparagus.
SZECHUAN CUCUMBER SALAD
Dot Pool – Arab FUMC Cookbook 3 medium cucumbers 1 red pepper 1 medium red onion Lettuce leaves Dry roasted peanuts
Dressing
1/4 cup rice vinegar or white wine vinegar 3 Tbsp. reduced-sodium soy sauce 2 Tbsp. olive oil 2 Tbsp. fresh parsley, chopped 1/2 tsp. sugar 1/2 tsp. ground ginger 1/2 tsp. crushed red pepper
Seed cucumbers, quarter lengthwise and cut into quarterinch slices. Cut red pepper into julienne strips and coarsely chop red onion. Toss together. Whisk all dressing ingredients together. Cover dressing and refrigerate at least 30 minutes to blend flavors. Drizzle dressing over cucumber mixture. Toss, serve on lettuce leaves and sprinkle with dry roasted peanuts.
1 lb. ground beef 1 medium onion, chopped 1 green pepper, chopped 3 1/2 oz. pkg. pepperoni slices, chopped 28 oz. can crushed tomatoes 26 1/2 oz. jar spaghetti sauce 16 oz. pkg. shell macaroni, cooked 1 cup grated parmesan cheese
CAVATINI
Arab Mothers’ Club 1 lb. mild ground sausage
4 cups shredded mozzarella cheese
Cook ground beef and next three ingredients in a large skillet over medium heat, stirring until meat browns and crumbles. Drain well, set aside. Combine chopped pepperoni and next three ingredients in a large bowl.
BAKED RANCH CHICKEN Anthony Wilson – Arab FUMC Cookbook
1 stick butter, melted 1 pkg. of hidden Valley Ranch dressing mix 1 cup Parmesan cheese 1 cup breadcrumbs, fresh or prepared 1 pkg. chicken breast, boneless and skinless
Preheat oven to 350°. Pour melted butter in a large dish big enough to dip chicken in.
In a large bowl mix the cheese, dressing mix and bread crumbs. Spray baking dish lightly with non-stick spray. Line up dishes in order: butter, bread crumb mixture and baking dish. Dip chicken breast into the melted butter. Then dredge it in the breading mix, covering thoroughly. Place into the baking dish. Repeat this process for all chicken breasts.
For any breading mix left, sprinkle it over the chicken breast before baking. Bake for 45 to 55 minutes depending on size of chicken breasts.
May be served with spaghetti.
Stir in meat mixture and pasta shells. Spoon half of the mixture onto two slightly greased 11 x 7” baking dishes. Sprinkle with half of the parmesan and mozzarella cheeses. Top with remaining pasta mixture. Bake at 350° for 30 minutes or until heated. Top with remaining cheese. Bake additional five minutes.
TEXAS CAVIAR Linda Hart – Arab FUMC Cookbook
1 can field peas with jalapeño peppers, drained 2 cans white shoe peg corn, drained 1 can chopped green chilies, drained 1 onion, chopped fine 2 large tomatoes, chopped fine or two cans of chopped tomatoes drained 1 8 oz. bottle Italian dressing
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Lorna S O'Leary
Financial Advisor 12 Guntersville Road Arab, AL 35016 256-586-0494
edwardjones.com
Member SIPC
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©2019 Benjamin Moore & Co. ben, Benjamin Moore, Gennex, and the triangle “M” symbol are registered trademarks licensed to Benjamin Moore & Co. All other marks are the property of their respective owner. 10/19
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Weathers Hardware & Appliance
10055 Al Highway 168 Come in today and bring Boaz, AL 35950 home your favorite 256-593-4218 | acehardware.com Benjamin Moore ® colors.
Weathers Hardware & Appliance
For the ultimate in fine jewelry see Gary and Dee Brown at Magnolia Your home deserves a great paint We now carry Benjamin Moore ® premium paints, ©2019 Benjamin Moore & Co. ben, Benjamin Moore, Gennex, and the triangle “M” symbol are registered trademarks licensed to Benjamin Moore & Co. All other marks are the property of their respective owner. 10/19 10055 Al Highway 168 Boaz, AL 35957 (256) 593-4218 | acehardware.com giving you the very best color and quality for your paint project.
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JEWELERS
28 Years of Jewelry Excellence
204 North Brindlee Mountain Parkway • Arab Open: Monday - Friday 10 to 5, Saturday 10-2
256-586-1058
TURTLES
Sharon Tate – Arab FUMC Cookbook 1 14 oz. pkg. Kraft caramels 2/3 cup evaporated milk 1 1/2 sticks butter 1 box German chocolate cake mix 1 small bag semi sweet chocolate mini chips 1 cup pecans
Preheat oven to 350°. Melt caramels and 1/3 cup of milk, let cool. Melt butter, mix well with cake mix and 1/3 cup of milk. Divide in half. Spread in pan. Cook for six minutes. Spread pecans and mini chips on top. Pour caramel over. Take other half of cake batter and drop in spoonfuls on top. Bake for 15 to 18 minutes. Cut in pieces.
HONEYBUN CAKE
Melba Hall – Rotary Cookbook 1 box yellow cake mix 1 cup buttermilk 4 eggs 3/4 cup oil 1/2 cup sugar 1/2 cup of nuts 4 tsp. cinnamon 3/4 cup brown sugar 1/4 cup raisins (can omit or use dates)
Icing
2 cups powdered sugar 1 tsp. vanilla 2 Tbsp. of milk
Mix cake mix, buttermilk, oil, eggs, sugar and beat two minutes. Pour into a 9 x 13” pan. Mix nuts, cinnamon, brown sugar and raisins. Swirl lightly through batter. Bake at 350° for 45 minutes or until done.
For the icing mix powdered sugar, vanilla and milk. Spread on cake while hot.
GRILLED TILAPIA
Arab Mothers’ Club 6 Tbsp. olive oil plus additional for brushing 1 Tbsp grated orange zest 6 Tbsp. freshly squeezed orange juice 1 Tbsp. grated fresh ginger 1 tsp. hot sauce 1 tsp. salt Freshly ground black pepper Six 6 oz. tilapia fillets
Place fish in large nonmetal dish.
Whisk together oil, orange zest, orange juice, ginger, hot sauce, salt and pepper. Pour over fish.
Cover and marinate in refrigerator for 30-60 minutes.
Prepare grill to approximately 500°. Brush fish with additional oil. Grill just until fish flakes when tested with a fork, around five minutes per side.
