Friday, June 24, 2011

Aunt Glorias' Six Oh Five Meat Loaf Pie

6:05's her nick name, she'd call me at that time every night

1 Can cream of mushroom soup (reserve half)
1 Pound of ground beef
1/4 Cup chopped onion
1 Egg slightly beaten
1/4 Cup dry bread crumbs
2 Tablespoons chopped parsley
1/4 tsp salt and pepper

2 Cups mashed potatoes
1/2 Can of the soup
1/4 Cup shredded cheese

Mix the first seven items thoroughly
Press into a 9 inch pie plate
Bake @350 for 25-45 minutes till done
Drain fat from pan

Frost with potatoes and 1/2 can of soup
Sprinkle with the cheese
Bake 10 minutes more until cheese has melted 
and is golden brown

Thursday, June 2, 2011

Portuguese Festa - June 10, 11, 12 - Parade Sunday

Festa Food!!

Gloria the Queen

These are what I call the your "On your own" recipes
You will need a reasonable amount of cooking skill 

Portuguese Sweet Bread

25 Eggs or 2 dozen plus 1, whatever!
5 lbs of flour
4 Cups plus 1 tablespoon of sugar
1 lb Butter
3 Packages of dry yeast
2 Grated lemon zests - optional

Beat eggs and sugar in large bowl, set aside
In another bowl melt butter, set aside too
Mix yeast and 3 cups of warm water, 1 egg, 1 tbs sugar and 2 cups flour in yet another bowl
Beat or whisk until ingredients are a smooth batter - like pancake batter
Combine butter, beaten eggs and sugar until thoroughly mixed
Add all other ingredients to this mixture
Knead until all are combined
Leave covered bowl in a warm spot for approximately 5 hours to rise
Separate risen dough into eight  loaf pans
(You can also make individual twisted rolls, adjust baking time)
Let rise for another 5 hours
Bake for 1/2 an hour at 300 degrees and 1/2 hour at 275 degrees

Queen Marie

Pickled Pork Madeira Style

Large pork shoulder cut in one or two inch cubes.
3 parts vinegar to 1 part water as needed to cover meat
4 dried chillies
5 gloves of garlic, chopped
Salt to taste

Marinate 3 to 5 days
Put meat in a large skillet or pan with marinade and simmer for 5 minutes
Drain some of the marinade and continue to cook until meat is well done and tender

The not so happy kingdom!

Sopas Do Espirito Santo
Holy Ghost Festa Soup

4 lbs chuck meat
2 lbs soup bones
1 small onion minced
1 tbs spices; pickling, allspice, etc.  (you should know these by now)
1 cinnamon stick
 1 head cabbage
2-3 kale leafs
1 spring of mint
salt to taste
10 cups water
1 cup white wine
1/2 cup tomato sauce
1 loaf french bread sliced

Bring water to boil and add meat with
the spices tied in a cheese cloth bundle
the wine, onion, tomato sauce, mint and salt

cover and cook until meat is tender
about three hours

Cut cabbage in wedges and kale into bite size pieces
add to soup and continue cooking until vegetables are tender

When done remove the meat from the pot to a serving dish

Place bread slices and a sprig of mint into a deep plate or platter
Pour the broth and vegetables over the bread 

Set the table

Rose and Victor Goularte

Burnt Linguica
Per Request

Five pounds of Linguica
Hearty red wine

Cut the linguica sticks into four sections
Pierce the sections with a sharp knife
Place all pieces into a shallow roasting pan
Cover with the red wine 
Cook at 350 for about an hour or until all the
wine is evaporated and the linguica is black and sticky