An Itinerant Seller of Pigeons

2 cups all purpose flour

1/2 cup granulated sugar

3 tsp baking powder

1/2 tsp salt

1/2 cup cold butter

1 egg

2/3 cup milk

Mix flour, sugar, baking powder, and salt in large bowl. Cut in butter until crumbly.

Beat egg lightly in small bowl, add milk. Pour into dry ingredients. Stir with fork to make a soft dough. Pat into two 6 inch rounds. Place on greased baking sheet. Brush tops with milk, sprinkle with sugar. Bake in 425 over for 15 minutes until risen and golden brown. Split and butter.

1 Whole orange

1/2 cup orange juice

1/2 cup chopped dates

1 egg

1/2 cup butter

1 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

2/3 cup white sugar

1 tsp salt

Cut the orange into pieces, remove the seeds. Drop orange segments into blender with orange juice and blend until peel is finely chopped. Drop in dates, egg, butter, blend. Sift flour, soda, baking powder, sugar and salt in a seperate bowl. Pour orange mix over sifted dry ingredients, stir until thouroughly mixed. Pour into buttered muffin tins or paper cups. Bake @ 400 approx 15 - 20 mins.

1 tbsp oil

1lb andouille, hot italian or chorizo sausages cut into 1/2 inch slices

1 cup sliced celery

1 large onion, chopped

2 bell peppers, chopped (any color)

2 cloves garlic, minced

3 cups chicken broth

19oz can diced tomatoes, undrained

2 bay leaves

1 tsp (or more) hot pepper sauce

1/2 tsp thyme

1/2 tsp oregano

1/4 ground allspice

1 1/2 cup uncooked rice

1lb cooked chicken cut into 1 inch pieces

In a large heave saucepan or dutch overn, heat oil over medium high heat. Add sausages, celery, onion, pepper, and garlic. Cook 5 mins or until veg are tender. Stir in broth, tomators, bay leaves, pepper sauce, oregano, thyme, and allspice. Bring to a boil. Reduce heat and simmer uncovered 10 mins, stirring occasionally. Stir in rice, cover, simmer 15 mins. Add chicken, cover and simmer 5 mins longer or until rice is tender. Let stand covered for 10 mins. Remove bay leaves.

As a professional cook, I understand how dangerous it is to state that something is ‘the Best.’ Everyone’s tastes are different, etc. Shut up and try this cake, it’s amazing. It’s the topping that does it.

Preheat oven to 350.

Grease an 8″ square cake pan. Dust lightly with flour.

Sift together:

1 1/2 cups all purpouse flour

3 tsp baking powder

1/2 tsp salt

1 cup granulated sugar

Add

1/2 cup shortening

2/3 cup milk

Beat for 1 minute at low speed or 150 strokes by hand.

Add

3 tbsp frozen orange concentrate, thawed

2 eggs

Beat for additional 2 minutes at low speed.

Pour batter into prepared pan and bake in preheated oven for 40 to 45 minutes or until cake springs back when lightly touched.

Combine, and spread on hot cake:

1/2 cup lightly packed brown sugar

2 tbsp

1/4 cup butter, melted

1 tbsp frozen orange concentrate, thawed

1/2 cup chopped nuts

Broil 2-3 minutes or until golden brown. Cool 15 minutes, then invert on wax paper to remove pan. Turn topping side up on serving plate.

This recipe was taken from the Purity cookbook, published by Maple Leaf Mills Limited, Toronto, Ontatio. Publishing date unknown, probably mid-late 70’s.

Mozzarella-Stuffed Turkey Meatloaf

1 1/4 pounds ground turkey breast
10-ounce package frozen chopped spinach, thawed and squeezed dry
2 tbsp butter

1 medium minced onion

4 cloves minced garlic
1/2 cup seasoned bread crumbs
1/4 cup chopped fresh parsley
1 tbsp oregano (or basil or whatever - fresh if possible)
2 eggs

1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
6 ounces fresh mozzarella, small cubes
1 tablespoons ketchup
3 tablespoons grainy Dijon mustard

Directions

Preheat oven to 375°

Sweat onion, butter, and garlic. Add herbs after removing from heat.
In a large bowl, combine turkey, spinach, onion/garlic/herb/parsley mix, bread crumbs, eggs, salt and peppers. Mix until combined and divide in half.

Press 1/2 of the turkey into an 8-inch loaf pan covered in foil (Those 3 for a buck disposable foil containers also work well, 8×3.5×4 or something like that - makes 2, make sure to brush them with olive oil first though). Top bottom half with cubed mozzarella cheese. Press the rest of the turkey mixture over top and press down to flatten the top. In a small bowl, combine the ketchup and mustard and with a pastry brush, brush the top of the meatloaf.

Bake about 1 hour, until top is golden and the loaf begins to pull away from sides of pan. Let stand 10 minutes before slicing.

Tasty. Made this for dinner today. It needed garlic, so I modified the recipe. Original stolen from http://desertculinary.blogspot.com/