Pat’s Pantry: Totally Amazing

I’m the kind of person that when I run across an unusual recipe I have to try it once. I’m a big fan of fried onion rings, so when I found this recipe for fried green pepper rings, I knew I had to try it. – Pat

French-fried green
pepper rings

3 large green peppers
2 large eggs, lightly beaten
2 cups of milk
2/3 cup Italian-seasoned bread crumbs
½ cup grated Parmesan cheese
1 cup all-purpose flour
vegetable oil

Slice peppers into ¼-inch rings; remove and discard seeds and membranes. Set aside. Combine eggs and milk, stirring well. Combine bread crumbs and cheese, stirring well. Place flour in shallow bowl. Dip pepper rings in egg mixture, and dredge in flour. Dip again into egg mixture, and dredge in bread crumb mixture, coating well. Pour oil to depth of 2 inches into a Dutch oven; heat to 375 degrees. Fry green pepper rings minutes or until golden, turning once. Drain on paper towels. Serve immediately. Yield: 4 servings.

Tomato-spice cake

2-½ cups fresh tomato puree (about 6 medium tomatoes)
4 cups all-purpose flour
2-½ teaspoons baking soda
1-½ teaspoons salt
2-½ cups sugar
½ cup shortening
2-½ teaspoons ground cinnamon
1 teaspoon ground cloves
2  teaspoon vanilla extract
½ cup chopped walnuts

Combine first 10 ingredients in a large mixing bowl. Beat at low speed with an electric mixer until well blended. Beat batter at high speed 2 minutes. Pour batter into a greased 10-in tube pan, spreading evenly; sprinkle with walnuts. Bake at 350 degrees for 65 minutes or until a wooden pick inserted in center of cake comes out clean. (Cover with aluminum foil to prevent excessive browning, if necessary.) Cool in pan on wire rack 10 to 15 minutes; remove cake from pan, and let cool completely on wire rack. Note: peel and core tomatoes, place in blender and puree.

Cream of peanut soup

1 small onion, finely chopped
2/3 cup finely chopped celery
¼ cup butter or margarine, melted
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup milk
1 cup half-and-half
1 cup creamy peanut butter
salt and pepper to taste

Cook onion and celery in butter in a large saucepan over medium-high heat, stirring constantly, until tender. Reduce heat to low; add flour, stirring until blended. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in Half & Half and peanut butter; cook 5 minutes, stirring constantly. Add salt and pepper to taste; sprinkle with paprika. Yield: 6 cups.


• To clean an oven spill, sprinkle the area with salt immediately; then when the oven has cooled, clean with a damp cloth.
• Place an ice cube on a splinter a few seconds before removing it. This will deaden the area.

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