Sunday, April 21, 2013
Recipes Worth Sharing
Recipes Worth Sharing, from Favorite Recipes Press, copyright 2008, is a real treasure of exceptional recipes. The Executive Editor, Sheila Thomas, writes, "In developing this book, I put out a call for recipes and stories from organizations that have published community cookbooks. Nothing could have prepared me for the flood of responses I received. Many of the groups called special meetings to choose their most prized and trusted recipes. . . . I'm thrilled to be able to present recipes from more than eighty regional cookbooks, representing sixty-three organizations and sixty-one communities throughout twenty-six states."
Just the title alone was enough to catch my eye!
So now comes the most difficult part for me in writing these cookbook posts. It is a Sunday morning and I have spent two hours over untold numbers of cups of coffee and dozens of interruptions from two Black Labs vying for my attention to choose just the right recipes to feature here!
I hope you find something here that you want to try.
From the Junior League of Birmingham, Alabama:
1 (15 oz) can black beans, drained and rinsed
1 each ripe papaya and mango peeled and finely chopped
1 cup finely chopped pineapple
3/4 cup pineapple juice
1/2 cup fresh lime juice (about 4 limes)
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red onion
1/2 cup cilantro, chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon pepper
Combine the beans, papaya, mango, pineapple, pineapple juice, lime juice, bell peppers, onion, and cilantro in a bowl and mix well. Stir in the cumin, salt and pepper. Chill, covered in the refrigerator.
From the Junior League of Roanoke Valley, Roanoke, Virginia:
Virginia Apple Walnut Cake
4 large Granny Smith apples
1/3 cup honey
1 tablespoon ground cinnamon
3 cups flour
1 tablespoon baking powder
2 cups sugar
1 teaspoon salt
1 cup vegetable oil
1/3 cup orange juice
2 teaspoons vanilla extract
1/2 cup chopped walnuts
1/2 cup walnut halves
Line a 10 inch tube pan with baking parchment or coat with shortening. Peel the apples and slice 1/4 inch thick. Toss with the honey and cinnamon in a bowl.
Mix the flour, baking powder, sugar, and salt in a mixing bowl. Add the oil, eggs, orange juice and vanilla and beat at low speed to mix. Beat at medium high speed for 2 minutes or until smooth.
Spread 1/3 of the batter in the prepared tube pan. Drain the apples, reserving any juice. Arrange 1/3 of the apple slices in a spoke design design over the batter and sprinkle with the chopped walnuts. Repeat the process to use the remaining ingredients.
Pour the remaining ingredients over the top and arrange the walnut halves around the outer edge. Place on a baking sheet with a rim. Bake at 350 degrees on the center oven rack for one hours and 20 minutes to 1 1/2 hours, or until a toothpick inserted into the center comes out clean. Cover loosely with foil if necessary to prevent overbrowning.
Cool in the pan for 10 minutes. Loosen the cake from the side of the pan with a knife and remove to a wire rack to cool completely.