- Special Sections
- Public Notices
A new year has begun and I have resolutions for Dash of Class. One resolution is to continue to honor men and women in Hardin County who are nominated as “One of Hardin County’s Finest Cooks,” a feature that will continue in February.
I also resolve to give you delicious and, most of the time, nutritious recipes for you and your family to enjoy. One way to deliver those recipes is through Recipe Roundup at the end of each month. It may include submitted recipes, lost recipes I have found and even some I just think you would like.
Also in 2014, I would like to honor folks’ ethnic heritage. Additionally, I am open to suggestions of topics to cover.
A few nights ago, I watched TV and movie star Julia Roberts talk about her New Year’s resolutions. For 2013, she wanted to make a new recipe every day, she said. She was able to do that until April. This year, she wants to do the same thing and make it farther into the year. That is very industrious for such a busy lady.
I don’t know about you but I get tired of the same things for dinner all the time. Though, I have a feeling many of you have as many cookbooks as I do.
Today I am sharing some recipes from my cookbook collection. I challenge you to try something different, maybe once a week, and surprise your family with a new entrée, side dish, salad or dessert.
My granddaughter assisted me by picking out one of my books in the Southern Living collection and turning to a page. I then chose a recipe from that page.
Nora Sweat, author of “Mama and Me,” is a native of HardinCounty and a retired home economics/ family and consumer science teacher. She can be reached at email@example.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.
Beef a la mode
¾ teaspoon salt
½ teaspoon pepper
¼ teaspoon allspice
3 pound boneless eye of round roast, trimmed
2 tablespoons margarine
2 large onions, chopped
3 carrots, coarsely chopped
1 cup dry red wine
3 tablespoons lemon juice
2 bay leaves
Combine salt, pepper and allspice and rub onto roast. Melt margarine in a Dutch oven over medium high heat; add roast and cook until browned on all sides. Remove roast from Dutch oven.
Add onions, carrots, red wine, lemon juice and bay leaves. Place roast over vegetables; bring to a boil. Cover, reduce heat and simmer for 2 hours or until roast is tender. Remove and discard bay leaves.
Nora’s Note: This is a recipe from Thomas Jefferson’s time and “a la mode” was a fancy term for rich pot roast.
Source: 1998 Southern Living Annual Recipes
Parmesan Paprika Potatoes
¾ cup grated Parmesan cheese
1/3 cup all purpose flour
3 tablespoons paprika
½ teaspoon pepper
8 small baking potatoes
½ cup butter or margarine, melted
Combine Parmesan cheese, flour, paprika and pepper in a large zip-top plastic bag; seal and shake to blend.
Cut each potato into 8 wedges; place in bag. Seal and shake to coat. Arrange potato wedges in a 13-by-9-by-2-inch pan, drizzle with melted butter.
Bake at 375 degrees for 20 to 25 minutes on each side or until potatoes are tender. Serve
Source: 1999 Southern Living Annual Recipes
Easy Pull-Apart Buns
2/3 cup finely chopped walnuts
1/3 cup sugar
½ teaspoon cinnamon
10-ounce can refrigerated buttermilk biscuits
1/3 cup mayonnaise
Lightly grease a muffin pan. Combine walnuts, sugar and cinnamon; set aside. Cut each biscuit into quarters; shape quarters into balls. Coat balls with mayonnaise; roll in sugar mixture. Place 4 balls in each muffin cup. Bake at 400 degrees for 15 to 17 minutes or until golden brown. Serve warm.
Source: 1983 Southern Living Annual Recipes
Walnut Date Bars
1 yellow cake mix
2/3 cup brown sugar
¾ cup margarine, melted
2 cups chopped dates
2 cups chopped walnuts or pecans
Combine cake mix and brown sugar in a mixing bowl. Add eggs and melted margarine, beating at medium speed with an electric mixer until blended. Spoon half of the batter into a lightly greased 13-by-9-by-2-inch pan; sprinkle with 1 cup each of dates and walnuts.
Stir remaining batter with the second cup of dates and nuts; spread over mixture in pan.
Bake at 350 degrees for 30 to 35 minutes or until golden. Run a knife around edge of pan to loosen sides. Let stand 30 minutes before cutting. Cut into bars, and store in an airtight container.
Nora’s Note: After cutting and putting into a zip-top plastic bag, these can be frozen up to three months.
Source: 2002 Southern Living Annual Recipes
Nora Sweat, author of “Mama and Me,” is a native of HardinCounty and a retired home economics/family and consumer science teacher. She can be reached at firstname.lastname@example.org or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.