Earthly Eating

1. Black Beans and Rice
Serves: 6

1-1/2 cup black beans
4 slices bacon, chopped and fried
1 clove garlic, crushed
1 onion, chopped
1 tsp. chili powder
Salt and Cayenne Pepper
Meat Stock or broth
2 cups cooked rice

Wash the beans and cover with 5 cups water. Soak overnight or bring to a boil and boil for 2 minutes. Cover and let stand 1 hour. Boil beans in salted water until they are tender, and drain. Add the bacon, garlic and onion. Season with chili powder, salt and cayenne. Add the broth to cover beans and simmer until beans fall apart a bit. Pour over rice; it will be a bit saucy.

2. Taco Dip
Serves: 8

8 oz. package of cream cheese, softened
1 can chili with beans
1 jar salsa
2 cups shredded cheddar cheese

Place ingredients in layers in a baking dish. Bake at 350 degrees for 20 to 30 minutes. Serve with chips.

3. Ham Rolls
Serves: 12

1 stick of margarine, melted
1 tsp. minced onion
1-1/2 tsp. mustard
1 tsp. poppy seeds
1 tsp. Worcestershire sauce
2 pkg. party rolls
8 oz. tine sliced ham
6 oz. Swiss cheese, grated

Mix margarine, onion, mustard, poppy seeds and Worcestershire sauce. Slice entire package of rolls horizontally. Spread sauce on bread. Top with ham then cheese. Wrap in aluminum foil. Bake for 20 minutes in a 350 degree oven or until the cheese melts. Cut into individual rolls.

4. Mushroom Puffs
Serves: 8

4 oz. cream cheese, softened and cubes
1 can (4 oz.) mushrooms pieces and stems, drained
1 tbs,. Chopped onion
1/8 tsp. hot pepper sauce
1 tube (8 oz.) crescent rolls dough

In a blender or food processor, combine the first four ingredients, cover and process until well blended. Unroll the crescent dough and separate into four rectangles. Press perforations to seal. Spread mixture over dough. Roll up jelly-roll style starting with the long end. Cut each roll into five slices. Bake at 425 degrees for 8 to 10 minutes until puffed and golden brown.
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Earthly Eating Recipe

Sugared Peanuts
Makes: 2 cups

Cook and stir in skillet until water is completely gone and peanuts are coated evenly. Place in 325 degree oven for 30 minutes. Stir occasionally.

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1. Turnip Green with Bacon
Serves: 4

1-1/2 lb. collard greens
3 slices bacon, chopped
2 cups water
1 (7 oz.) smoked pork hock
1 tbs. salt

Wash the collard greens thoroughly in cold water; drain and remove then discard the stems. Cut the leaf by curling it up as a roll and gently slicing it evenly in about 1-inch pieces. Place the chopped greens in a deep broiler and cover with a little bit of water. Add the pork hock and bacon, then 1 tbs. of salt. Cook until tender, should take about 1 hour on medium high heat. Serve with cornbread.

2. Crust less Broccoli Quiche
Serves: 8

2 eggs
1/2 cup mayo
3 tbs. flour
1-1/2 cup broccoli
Pepper to taste
2 tbs. minced onion
1/2 cup milk
7 oz. grated low fat cheese
1 cup cottage cheese
3 to 4 tbs. Bisquick instead of flour

Combine all ingredients. Bake in a 9×9 or 7×11 pan sprayed with cooking spray for easy removal. Bake at 350 degrees for 30 to 40 minutes or until top is brown.

3. Veggie Stuffed Tomatoes
Serves: 6

6 medium tomatoes
2/3 cup finely chopped zucchini
2/3 cup finely chopped green peppers
2/3 cup finely chopped onion
2 tbs. olive oil
1 cup corn (cut from the cob)
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot sauce

Cut the tops from the tomatoes; chop tops and set aside. Scoop out the pulp and leave the shells of the tomatoes in tack and set aside as well. Place the shells upside down on a paper towel to drain.

Cook the zucchini, green pepper and onion in olive oil in a large skillet over medium heat. Cook for about 5 minutes and stir occasionally.

Stir in chopped tomato tops and pulp. Add corn and remaining ingredients. Cover and reduce heat and simmer 20 minutes, stirring often. Remove from heat and using a spoon, add the ingredients to the inside of the tomatoes. Place on a baking dish and bake in a preheated oven at 350 degrees for about 10 minutes. Remove from oven and allow to cool for 10 minutes. Serve.

4. Baked Pineapple
Serves: 4

2 cans pineapple chunks, drained
1/2 cup flour
1/2 cup sugar
2 cups medium cheddar cheese, grated
2 cups crushed crackers (Ritz works best)
1 stick margarine

Put the pineapple in a baking dish. Mix flour, sugar and cheese. Sprinkle over the pineapples and mix the crackers and margarine and sprinkle over the top as well. Bake at 325 degrees for about 30 minutes or until hot and bubbly.
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Earthly Eating Recipe

Baked Hominy Tomatoes
Serves: 3

Combine hominy, butter, tomatoes and cheese together. Season to taste with salt and pepper. Pour into a well oiled baking dish and bake for 45 minute at 375 degrees.

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1. Hot Honey Chicken Wings
Serves: 3

3 lbs. chicken wings, with tips cut off
1 cup honey
1/4 cup soy sauce
3 tbs. oil

Place the wings in a large baking dish. Mix honey, soy sauce and oil and heat until mixed well. Pour the mixture over the wings and bake at 350 degrees for 45 minutes. Baste often during the cooking time. Serve hot.

2. Mexican Dip
Serves: 12

1 (8 oz. pkg) cream cheese, softened
1 can beanless chili
1 can salsa
1 small onion, chopped
1 pkg. Monterey Jack cheese, grated

Assemble the ingredients in a casserole dish in order from the top. Bake at 350 degrees for 20 minutes or until the cheese is melted. Serve with chips.

3. Pimento Cheese Spread
Serves: 2

8 oz. bag shredded cheddar cheese
4 oz. jar pimentos, drained
1/4 cup mayo
Salt and pepper to taste
Milk

Combine all ingredients except the milk. Mix well and add milk for desired consistency. Cover and refrigerate at least 30 minutes. Spread on bread or crackers.

4. Englander’s Clam Dip
Serves: 2 1/2

1 can New England clam chowder soup
1/2 cup chili sauce
2 tbs. finely chopped onion
1 pkg (8 oz.) cream cheese, softened

With an electric mixer, gradually blend the soup, chili sauce and onion into cream cheese. Chill and server with crackers or chips.

5. Swiss Fondue
Serves: 4

1 large clove of garlic
1 cup dry white wine
1 can cheddar cheese soup
1 lb. natural Swiss cheese, cubed
3 tbs. cornstarch
French or Italian bread cubes

Rub the inside of a fondue pot with cut edges of the garlic, and then discard. In the fondue pot, simmer the wine. Blend in soup, cheese and cornstarch, stir into soup mixture. Heat until the cheese melts; stir occasionally. Spear bread with fondue forks and dip into fondue or set on a platter to serve for guests.

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Earthly Eating Recipe

Chocolate Cream Torte
Makes: one torte

In another bowl, beat the cream cheese, butter, and vanilla extract together. Gradually beat in powdered sugar and the cocoa. Frost the top if the torte and store in the refrigerator till ready to serve.

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• Chicken with Cracker Crust
Serves: 2-4

1/2 tsp. pepper
1/2 tsp. garlic powders
1 tsp. dried parsley
1/2 tsp. dried marjoram
1/2 tsp. salt
1/2 cup Dijon mustard
1 pound of boneless, skinless chicken breast
4 tbs. butter or margarine, melted
10 thick, sturdy crackers, crumbled up

Preheat oven to 35o degrees. Line a baking sheet with aluminum foil. Mix the cracker crumbs and seasonings in a medium bowl. Pour the mustard in a small bowl. Cover the chicken breast with mustard, removing excess.

Dip each breast in the cracker crumbs mixture, gently pressing crumbs to coat the well.

Place the chicken breasts on a prepared pan. Drizzle each breast with melted butter or margarine, which ever you are using. Bake for 20 to 30 minutes or until chicken reaches an internal temperature of 160 degrees.

• Warm Red Cabbage Salad with Goat Cheese
Serves: 4

1/4 cup canola oil
1 medium-sized head of red cabbage, thinly sliced
2/3 cup chopped and lightly toasted hazelnuts, or pine nuts
1/3 cup balsamic vinegar
1 tbs. sugar
1/2 tsp. sea salt
4 ounces fresh goat cheese.

In a medium pan, gently heat oil. Add cabbage and 1/2 cup of the nuts. Sauté until cabbage is wilted.

Add balsamic vinegar, sugar, and alt, and cook for 1 minute, stirring well. Taste to make sure the cabbage is tender enough.

Transfer the cabbage to 4 salad plates. Crumble an ounce of the goat cheese over each salad, and sprinkle with the remaining chopped nuts.

• Butter Roasted Baby Carrots with Thyme
Serves: 4 to 6

3 tbs. butter
1/4 cup water
2 tsp. salt
2 tsp. pepper
1 clove garlic, minced
1/4 tsp. cayenne pepper
1/2 cup brown sugar
1/4 syrup maple sugar
2 springs of thyme
2 pounds baby carrots

Heat the butter, water, salt, pepper, garlic, cayenne, brown sugar, and maple syrup together in a small pan.

Place carrots and thyme in a greased baking dish. Evenly coat the carrots with the maple mixture. Cover with foil and bake at 350 degrees for 1 hour and 15 minutes. Remove foil and bake for another 25 minutes until slightly browned and caramelized. Serve immediately after removing from oven.
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Earthly Eating Recipe

Lemon Custard Sauce and Raspberries
Serves: 6

Divide custard sauce among 6 soup bowls. Carefully run a small knife around the edges of the meringues to loosen. Invert meringues, and then turn top side up onto the sauce. Garnish with lemon slices and sprinkle with raspberries.

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• Brie en Croute
Serves: 4

1/4 cup apricot preserves
1 small Brie rind
1 egg yolk
1 sheet frozen puff pastry

Beat egg yolk with 1 tbs. water. Thaw the pastry 20 minutes, and then unfold. Cut pastry sheet into 4 squares. Roll out 1 pastry square until it is approximately 1/2 inch large than the circle of cheese. Place Brie in center of circle and trim the edges, leaving 1/2 inch border. Brush border with egg mixture. Spread preserves on top of Brie.

Roll second square of pastry until it is large enough to fit over cheese. Press edges together to seal cheese inside. Repeat with the remaining pastry and cheese. Brush the top of both cheese in pastry with egg and place on ungreased cookie sheet. Bake at 375 degrees for 20 minutes or until golden brown. Serve warm; cut into small wedges. Serve with fruit or bread rounds.

• Rhubarb Crisp
Serves: 6

1 1/2 lb. rhubarb
1 tsp. cinnamon
1/3 cup margarine
1/2 tsp. salt
3/4 cup all-purpose flour
1 1/3 cup to 2 cup sugar

Heat the oven to 350 degrees. Remove tops and cut the rhubarb into 1 inch pieces (about 4 cups). Arrange rhubarb on ungreased square baking dish. Sprinkle with salt. Mix sugar, flour and cinnamon. Mix in margarine until the mixture is crumbly. Sprinkle over rhubarb. Bake until topping is golden brown and rhubarb is tender, approximately 50 minutes. Serve warm with whipped topping.

• Orange Bread Pudding
Serves: 6

3 eggs, beaten
1/4 tsp. salt
1/4 cup flaked coconut
4 cups day-old bread cubes
1 1/3 cup sugar
1 1/2 cup orange juice
1/4 cup seedless raisins
Hot Orange Sauce

Mix eggs, sugar, salt and orange juice; pour over bread cubes. Add coconut and raisins and pour into 1 1/2 quart casserole. Bake in a moderate 350 degrees oven for 30 minutes or until set. Increase heat to 450 degrees for about 10 minutes to brown peak. Serve warm with sauce.

*Making the Hot Orange Sauce: 1/2 cup sugar, dash of salt, 1 cup orange juice, 1 tbs. cornstarch, and 1 tsp. grated orange rind…..In a saucepan, mix sugar, cornstarch and salt. Add orange juice and orange rind. Bring to a boil and cook, stirring until smooth and thickened. Stir in 2 tbs., butter.
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Earthly Eating Recipe

Seasoned Tomatoes
Serves: 4

Wash tomatoes; remove stem ends. Cut tomatoes in half. Arrange tomatoes in a buttered pan. Sprinkle with seasoned salt and garlic powder. In a small bowl, combine bread crumbs and butter and blend together. Sprinkle crumb mixture over tops of tomatoes and sprinkle parsley over the mixture. Sprinkle sesame seeds over tomatoes. Bake in a 400 degree oven for 20 to 25 minutes.

Happy Eating!