ROPA VIEJA
FROM: Mary Louise Grable
2 lbs. flank steak
3 onions
7 cloves garlic
3 sweet peppers
6 bay leaves
1/2 cup vinegar
1 can tomato paste or tomato puree
salt and pepper
Boil steak with 1 large onion, 3 cloves garlic, 1 sweet pepper, 3 bay leaves, 1/4 cup vinegar and salt. Boil until the meat is tender. Remove meat and let cool, but save some of the broth for later. Strip the meat into small pieces. Fry the remaining onions, peppers and garlic in olive oil. Then add meat, the rest of the bay leaves, vinegar and a small amount of broth. Let simmer until the liquid is absorbed. Stir in the tomato paste (or puree) and serve over rice.
MILKY'S GREENS & BEANS
FROM: Ron Milko
1 lb. Italian sausage
2 heads escarole
2 TBLS. olive oil
2 cans of Progresso cannellini beans
2 garlic cloves, minced
fresh grated Parmesan cheese
Remove sausage from casing, crumble and sauté in frying pan until done. Drain well. Wash greens and remove coarse leaves. Chop. Boil greens until limp. Drain well. In the same pan, heat olive oil, add garlic and sauté for a couple of minutes. Add beans, with a little of the liquid, drained sausage and drained escarole. Mix together and heat through. Serve with plenty of fresh Parmesan cheese and crusty Italian bread.
GLAZED ACORN SQUASH
FROM: Frye Ray
1 large acorn squash
1/2 cup packed brown sugar
1/4 cup butter or margarine
1/8 tsp. salt
1/3 cup orange juice
1/4 cup corn syrup
2 tsps. grated lemon rind
Cut squash into 3/4 inch slices. Remove seeds. Arrange in a lightly greased baking dish. Pour orange juice over squash; cover and bake at 3500 for 30 minutes. Combine the other ingredients in a saucepan, bring to a boil, reduce heat and simmer for 5 minutes. Pour the sugar and syrup mixture over squash and bake uncovered for an additional 15 or 20 minutes, or until squash is tender. Makes 4 to 6 servings.
BROWN SUGAR BROWNIES
FROM: Mary Louise Grable
2/3 cup butter
2-1/4 cup brown sugar (1 lb.)
3 eggs
2-2/3 cups flour
1 tsp. vanilla
2 tsps. baking powder
pinch of salt
1 cup chopped pecans
1 pkg. chocolate chips
Melt butter; add brown sugar, eggs and dry ingredients sifted 3 times. Then add vanilla, nuts and chips. Spread in a greased cookie sheet with a rim and bake at 3500 for 20 to 25 minutes. Let cool and cut into squares. (These don't keep too long, but they never seem to last anyway!)
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