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OLIVE ROSEMARY COUNTRY BREAD
This is one of my favorite bread recipes.

~Submitted by Patricia Collins, Hahnville, LA

1 package of active dry yeast
1 cup warm water
1 cup milk
2 tablespoons sugar
1/2 cup plus 2 tablespoons yellow cornmeal
3 tablespoons unsalted butter, at room temperature
2/3 cup coarsely chopped onion
2 tablespoons coarsely chopped fresh rosemary leaves
2/3 cup pitted Nicoise olives
2 teaspoons salt
1 tablespoons coarsely ground black pepper
2 cups whole-wheat flour
3 to 3 1/2 cups unbleached all-purpose flour*

Stir the yeast, warm water, and milk together in a large bowl. Let the mixture stand until the yeast has dissolved, 5 minutes.

Add the sugar, 1/2 cup cornmeal, butter, onion, rosemary, olives, salt, pepper, whole wheat flour, and 2 cups of the all-purpose flour: beat well. Place dough on a lightly floured surface and knead for 3 to 3 minutes, adding the remaining flour as necessary to make a workable dough. Let the dough rest for 10 minutes.

Knead the dough again, until it is smooth and elastic, 10 minutes. (Sprinkle it with flour as you knead if necessary to keep it from sticking.)

Lightly oil a large bowl, and turn the dough in it to coat it with the oil. Cover the bowl with a kitchen towel and let the dough rise in a warm place until it is doubled in bulk, about 1 1/2 hours.

Punch the dough down and divide it in half. Shape each half into a round loaf. Sprinkle a baking sheet with the remaining 2 tablespoons cornmeal, and place the loaves on it, seam side down. Cover and let rise again until barely doubled in bulk, about 45 minutes.

Preheat oven to 350 degrees. Bake the bread until it is well browned and sounds hollow when the bottom is tapped with your finger, about 45 minutes. Remove from baking sheet and cool on wire rack.
Makes 2 loaves.

* I use bread flour and add 2 or more of teaspoons of gluten.
Also, I have a commercial mixer with a dough hook that makes this recipe much easier.




HERBED CHEVRE OMELET

~Submitted by Patricia Collins, Hahnville, LA

2 tablespoon chopped roasted walnuts
1 1/2 tablespoons chevre with herbs, crumbled
2 tablespoons chopped fresh mint leaves (English Mint or spearmint)
1 tablespoons sour cream
2 eggs
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 tablespoon olive oil

Combine the walnuts, chevre, 1 tablespoon of the mint, and the sour cream in a small bowl. Stir well and set aside. (I like to have this room temperature, it warms quicker after you add it to the omelet.)

In another bowl, lightly beat the eggs, salt pepper and remaining 1 tablespoon mint.

Heat the oil in an 8 inch nonstick omelet pan over high heat. Add the egg mixture, and cook without stirring until the omelet starts to bubble around the edges, 10 seconds. Then stir, gathering the mixture toward the center of the pan. Cook until the bottom is set but the top is still slightly wet.

Spread the chevre filling over half the omelet. Fold the other half over the filling, and cook until heated through, 30 seconds. Slide the omelet onto a plate and serve immediately.
Serves 1 to 2.



CHILLED AVOCADO SOUP

~Submitted by Patricia Collins, Hahnville, LA

4 ripe avocados, pitted and peeled
6 tablespoons fresh lemon juice
3 cups low-fat plain yogurt
3 cups chicken broth
4 large fresh basil leaves, slivered
1/4 teaspoon freshly ground black pepper
Pinch of salt
4 large fresh basil leaves, for garnish
4 radishes, finely chopped, for garnish

Set aside half of one to the avocados and place it in a small bowl. Sprinkle it with 1 tablespoon of the lemon juice, cover loosely, and refrigerate.

Coarsely chop the remaining 3 1/2 avocados, and place them in a large bowl. Add the remaining 5 tablespoons lemon juice, and toss.

Add the yogurt, stock, slivered basil, pepper, and salt to the chopped avocados, and stir well. The transfer the mixture to a food processor and process until fairly smooth, scraping down the sides of the bowl if necessary. Do not puree entirely: a bit of texture should remain. Remove the mixture to another bowl, cover and chill for 2 hours.

Sliver the basil for the garnish right before serving. Dice the remaining avocado half. Divide the soup among individual soup bowls. Sprinkle the portions evenly with the diced avocado, and top with the radishes and slivered basil, if desired.

Serves 6 to 8




SAVORY SHORT RIBS

~Submitted by Patricia Collins, Hahnville, LA

35 ounces canned, Italian plum tomatoes, drained and chopped
1/2 cup beef stock (broth)
4 cloves garlic, minced
4 tablespoons chopped fresh parsley
1 tablespoon fresh chopped rosemary leaves
1/2 teaspoon ground cinnamon
1/4 cup olive oil
5 1/2 to 6 pounds beef short ribs
1 teaspoon coarsely ground black pepper
1 large onion halved and slivered
1/2 cup dry red wine

Preheat the oven to 350 degrees.

In a bowl, mix together the tomatoes, stock, garlic, 3 tablespoons of the parsley, rosemary, and cinnamon. Set aside.

Heat the oil in a medium-size skillet, and brown the short ribs on all sides over medium heat, sprinkling with the pepper. place the ribs in a shallow roasting pan.

Add the onion to the skillet and cook for 3 minutes, stirring. Add it to the short ribs. Pour the wine into the skillet and bring it to a boil, scraping up any brown bits. Pour the wine over the ribs and onion.

Pour the reserved tomato mixture over the ribs, and stir well. Cover the pan with aluminum foil and bake 2 1/2 hours. Baste two or three times while it is cooking.

Remove the foil and bake uncovered for 15 minutes.

Remove the pan from the oven skim off any grease, and serve the ribs topped with the thick tomato-onion sauce from the pan. Sprinkle with the remaining tablespoon parsley.

Serves 6




PECAN CHICKEN SALAD

Submitted by Patricia Collins, Hahnville, LA

3 pounds of boneless chicken breasts, well rinsed and patted dry
3 cups of chicken broth
1 pound of seedless green grapes
1 1/2 cups pecan halves
1 cup diced celery
1 cup chopped fresh dill
1 1/2 cup sour cream
1 1/2 cups mayonnaise
Salt and freshly ground black pepper, to taste
2 bunches watercress or salad greens
Dill sprigs, for garnish

Preheat the oven to 350 degrees. Arrange the chicken breast in a single layer in a shallow pan.

Bring the broth to a boil. Pour enough broth in the baking pan to just cover the chicken breast. Lay a sheet of cooking parchment or aluminum foil over the chicken, and bake until cooked through, 30 minutes. Allow the chicken to cool in the liquid: then discard the liquid.

Shred the chicken into bite-size pieces and place them in a large bowl. Add the grapes, pecans, celery, and chopped dill, and toss well.

In a separate bowl, mix the sour cream and mayonnaise together. Toss this into the chicken salad. Season with salt and pepper. Cover and refrigerate for 2 hours.

Serve on a bed of watercress or other salad greens, garnished with dill sprigs.




BROCCOLI PRIMAVERA

~Submitted by Patricia Collins, Hahnville, LA

1 bunch broccoli (2 pounds)
3 carrots, peeled and cut into 1 inch dice
1 yellow summer squash, halved lengthwise and cut into 1/4 inch-thick slices
1 red bell pepper, cored, seeded, and cut into 1/4 inch dice
1 cup frozen peas, thawed
Grated zest of 1 lemon
2 tablespoons chopped fresh Italian parsley
3/4 cup Mustard Vinaigrette (recipe below)

Trim the stems off the broccoli and reserve them for another use. Cut the top into small florets and set aside.

Bring a large saucepan of water to a boil. Add the carrots, and cook for 1 minute. Remove with a slotted spoon, rinse under cold water, and drain: set aside.

Add the squash to the same sauce pan, and cook for 30 seconds. Remove with a slotted spoon, rinse under cold water , and drain: set aside.

Add the broccoli to the same saucepan, and cook for 30 seconds. Drain, rinse under cold water, and drain again. Pat all the vegetables dry with paper towels.

Combine the broccoli, carrots, squash, bell pepper, peas, lemon zest, and parsley in a salad bowl. Add the vinaigrette, toss gently and serve.

Serves 6

MUSTARD VINAIGRETTE

1 tablespoon Dijon mustard
3 tablespoons white wine or tarragon vinegar
1 tablespoon fresh tarragon, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil

Place the mustard in a small bowl. Add the vinegar, tarragon, salt, and pepper, and whisk well. Slowly drizzle in the olive oil, whisking constantly until the dressing is creamy.

Makes 1 cup




ROSE GERANIUM CAKE

~Submitted by Patricia Collins, Hahnville, LA

This is a very old recipe from around the Civil War era. I've baked it many times. I have a very large pot of the rose geraniums in my herb garden. You can also use the lemon geranium.

12 rose geranium leaves
1 cup butter
1 3/4 cups sugar
6 egg whites
3 cups sifted cake flour
4 teaspoons baking powder
3/4 cup milk
1/2 cup water
Rose Frosting

Rinse leaves. Wrap 6 leaves around each stick of butter: wrap and chill overnight. Remove leaves: rinse and set aside.

Cream butter and sugar till light. Add egg whites, two at a time: beat well after each addition.
Sift together flour, baking powder, and 1/2 teaspoon salt. Mix milk and water together. Alternately add flour mixture and liquid to butter mixture: begin and end with flour mixture.
Beat smooth after each addition.

Grease and flour two 9X1 1/2 inch round baking pans. Arrange 6 leaves in the bottom of each pan: spoon batter over. Bake at 350 degrees for 30 to 35 minutes. Cool 10 minutes.

Remove from pans: cool on racks. Gently remove leaves from bottom of layers and discard. Fill and frost with Rose Frosting

ROSE FROSTING

1 1/2 cups sugar
2 egg whites
1/3 cup cold water
1/4 teaspoon cream of tartar
Dash salt.
In top of double boiler (do not over heat) stir together: sugar, egg whites, cold water cream of tartar, and dash salt. Beat 1 minute with rotary or electric beater. Place over boiling water. (upper pan should not touch water)

Cook , beating to stiff peaks, about 7 minutes (do not over cook). Remove from boiling water. Add 5 drops of red food coloring: beat till of spreading consistency, about 2 minutes.

*If you are serious about making this cake and you don't have a rose geranium growing in your garden. You can buy the plant from your local greenhouse or you can mail-order from the internet. You can get either seeds or plant... its proper name is , Pelargoium Graveolens.

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For Two...

LEMON GINGER CHICKEN

~Submitted by: Patricia Collins, Hahnville, LA

1 chicken (2 1/2 pounds), cut into 8 pieces
1 cup fresh lemon juice
4 cloves garlic, finely minced
4 teaspoons finely chopped fresh ginger
1 teaspoon lemon extract
1 cup all-purpose flour
2 teaspoon paprika
Sea salt and freshly ground black pepper to taste
2 cups corn oil
1/4 cup chicken broth
1/4 cup (packed) light brown sugar

Rinse the chicken pieces well and pat dry. Place the pieces in a large bowl.

Combine the lemon juice, garlic, fresh ginger, and lemon extract in a small bowl. Pour the mixture over the chicken toss well, and cover the bowl.