{"id":133,"date":"2006-01-02T12:00:21","date_gmt":"2006-01-02T12:00:21","guid":{"rendered":"http:\/\/worldfoodwine.com\/showroom\/?p=36"},"modified":"2006-01-02T12:00:21","modified_gmt":"2006-01-02T12:00:21","slug":"fix-it-and-enjoy-it","status":"publish","type":"post","link":"https:\/\/www.worldfoodwine.com\/showroom\/fix-it-and-enjoy-it","title":{"rendered":"Fix it and Enjoy it"},"content":{"rendered":"

Fix it and Enjoy It<\/em> is a book with recipes for the oven, crock-pot or slow cooker.<\/p>\n

Tasty recipes from fix it and enjoy it<\/h2>\n

Tuscan-Style Pork Ribs with Balsamic Glaze<\/strong><\/p>\n

J.B. Miller<\/strong>, Indianapolis, IN<\/p>\n

Makes 6-8 servings<\/em><\/p>\n

Prep Time: 30 minutes 
Standing (or Chilling) Time: 2-8 hours 
Baking Time: 2 hours, 15 minutes<\/em><\/strong><\/p>\n

2 Tbsp. olive oil 
2 Tbsp. chopped fresh rosemary leaves, or<\/em> 1 tsp. dried rosemary
1\u00bd Tbsp. kosher salt
1\u00bd Tbsp fennel seeds, or<\/em> 1\u00bd tsp. ground fennel 
2 tsp. pepper 
2 tsp. fresh chopped sage, or<\/em> 1 tsp. dried sage 
2 tsp. fresh chopped thyme, or \u00bd tsp. dried thyme 
2 tsp. paprika 
1 tsp. crushed red pepper, optional<\/em>, depending on how much heat you like 
1 tsp. ground coriander
\u00bd tsp. ground allspice
6 lbs. pork ribs 
3 Tbsp. balsamic vinegar<\/strong><\/p>\n

1. In a small bowl, combine olive oil, rosemary, salt, fennel seeds, pepper, sage, thyme, paprika, red pepper, coriander, and allspice. 
2. Rub spice paste all over ribs and let stand at room temperature for 2 hours, or refrigerate overnight. 
3. Preheat oven to 325\u00b0 F.
4. Arrange ribs on a large, rimmed baking sheet or roasting pan, meaty side up. 
5. Roast ribs uncovered for 2 hours or until tender. 
6. Preheat broiler. Brush meaty side of ribs with balsamic vinegar and broil 6 inches from heat until browned, about 2 minutes. 
7. Let stand for 5 minutes, then cut between ribs, or serve in slabs.<\/p>\n

Tip:<\/em><\/strong> You can use this glaze on pork chops, lamb chops, and cuts of chicken.<\/em><\/p>\n

\n

Curried Chicken Pitas<\/strong><\/p>\n

Sharon Eshleman<\/strong>, Ephrata, PA<\/p>\n

Makes 4 servings<\/em><\/p>\n

Prep Time: 15 minutes<\/em><\/strong><\/p>\n

\u00bd cup light mayonnaise or<\/em> salad dressing
1 Tbsp. honey 
1 Tbsp. pickle relish
\u00be-1 tsp. curry powder, according to your taste preference 
2 cups cubed cooked chicken 
1 cup halved grapes or<\/em> chopped apples 
\u00bd cup chopped pecans
4 pita breads, halved 
8 lettuce leaves<\/strong><\/p>\n

1. In a bowl, combine salad dressing, honey, pickle relish, and curry powder. 
2. Stir in chicken, grapes, and pecans. 
3. Line pita halves with lettuce. Spoon \u00bd cup chicken mixture into each pita.<\/p>\n

\n

Black Bean and Butternut Burritos<\/strong><\/p>\n

Janelle Myers-Benner<\/strong>, Harrisonburg, VA<\/p>\n

Makes 8 burritos<\/em><\/p>\n

Prep Time: 45 minutes
Baking Time: 15-20 minutes<\/em><\/strong><\/p>\n

1 Tbsp. oil 
1 small or<\/em> medium-sized onion, chopped 
3-4 cups butternut squash, cut into \u00bd” cubes
\u00bd tsp. cumin 
\u00bc tsp. cinnamon
\u00bd tsp. salt 
2 cups cooked, or<\/em> a 15-oz. can, black beans, drained 
8 tortillas 
1\u00bd cups grated cheese
sour cream 
cilantro, if you wish
salsa<\/strong> <\/p>\n

1. In a large skillet or saucepan, heat oil. Saut\u00e9 onions until tender. 
2. Add butternut. Cover and cook over medium heat until tender. 
3. Add cumin, cinnamon, and salt. Add beans. Cover, and heat through. 
4. Put ? of mixture in each tortilla, top with 3 Tbsp. cheese, and roll up. Place seam-side down in a greased 9 x 13 baking pan. 
5. Bake uncovered in 350\u00ba oven for about 15-20 minutes, until heated through. 
6. Serve with sour cream and salsa, and cilantro if you wish.<\/p>\n

Tips:<\/em><\/strong> Tortillas freeze well with the mixture inside so I often make a double or triple batch. You can also freeze just the filling.<\/em><\/p>\n

\n

Grilled Peach Melba<\/strong><\/p>\n

Stacy Schmucker Stoltzfus<\/strong>, Enola, PA<\/p>\n

Makes 4 servings<\/em><\/p>\n

Prep Time: 10 minutes
Grilling Time: 5-10 minutes<\/em><\/strong><\/p>\n

4 large, unpeeled peaches or<\/em> nectarines 
2 tsp. sugar 
2 cups red raspberries, fresh or<\/em> frozen
sugar, optional<\/em>
vanilla ice cream<\/strong><\/p>\n

1. Halve and pit peaches or nectarines. 
2. Press fresh or thawed raspberries through sieve. Save juice and discard seeds. Sweeten to taste with sugar, if needed. 
3. Grill unpeeled peaches cut-side down for approximately 2 minutes. Turn peaches over. With cut-side up, fill each cavity with \u00bd tsp. sugar, and continue grilling until grill marks appear on skins. 
4. Serve immediately with a scoop of vanilla ice cream and drizzle with the raspberry sauce.<\/p>\n

\n

Yam fries<\/strong><\/p>\n

Kathy Keener Shantz<\/strong>, Lancaster, PA<\/p>\n

Makes 6 servings<\/em><\/p>\n

Prep Time: 10 minutes
Baking Time: 20 minutes<\/em><\/strong><\/p>\n

2 Tbsp. olive oil
1 tsp. salt
1 tsp. pepper
1 tsp. curry
\u00bd tsp. hot sauce
4 medium-sized yams, sliced like French fries<\/strong><\/p>\n

1. In a large mixing bowl, combine oil, salt, pepper, curry, and hot sauce.
2. Stir in sliced yams.
3. When thoroughly coated, spread on lightly greased baking sheet.
4. Bake at 375\u00b0 for 20 minutes, or until tender.<\/p>\n

\n

Linguine Salad with Peanut Sauce<\/strong><\/p>\n

Gretchen H. Maust<\/strong>, Keezletown, VA<\/p>\n

Makes 6 servings<\/em><\/p>\n

Prep Time: 15 minutes
Cooking Time: 15 minutes<\/em><\/strong><\/p>\n

8-oz. box dry linguine
\u00bd-1 cup chopped scallions
1 diced cucumber
\u00bc cup peanut butter <\/strong>
?<\/strong> cup cider or<\/em> rice vinegar
\u00bc cup soy sauce
\u00bc cup warm water<\/strong>
?<\/strong> cup sesame oil
2 cloves minced garlic
\u00bd tsp. 5-spice powder
hot sauce to taste
dark green lettuce leaves
toasted sesame seeds and tomato wedges for garnish<\/strong><\/p>\n

1. Cook linguine as directed on box, but undercook slightly. Drain. Rinse with cool water.
2. In a large bowl, combine linguini, scallions, and cucumber.
3. In a separate bowl, whisk together peanut butter, vinegar, soy sauce, water, oil, garlic, 5-spice powder, and hot sauce.
4. Arrange lettuce on platter. Spoon linguine mixture into the middle. Drizzle dressing over top. Garnish with sesame seeds and tomato wedges.<\/p>\n

Variations<\/em><\/strong>:
1. For a heartier dish, add cubed cooked chicken or turkey.
2. Serve hot, replacing the cucumbers with cooked zucchini.<\/em><\/p>\n

Tip<\/em><\/strong>: I like to triple the peanut sauce and keep it in the refrigerator to use as a salad dressing or dipping sauce for grilled chicken.<\/em><\/p>\n

Reprinted from Fix-it and Enjoy-it! Cookbook<\/em>. Copyright by Good Books. Used by permission. All rights reserved.<\/strong><\/p>\n

Review<\/h4>\n

The author:<\/strong> Phyllis Pellman Good is a best selling author who knows the trick to compile a popular recipe collection; it is obvious this is not her first cookbook. In addition to writer, Mrs. Good is also Senior Editor at Good Books.<\/p>\n

The book:<\/strong> presents over 675 recipes, selected from the more than 3,000 passed on by innumerable home cooks, who share their great recipes and cooking knowledge. The core of the book are hearty recipes from Pennsylvania, though you will also find stuffed quesadillas <\/em>or lasagna, pesto, couscous, and fish dishes like the salmon croquettes.<\/p>\n

Value added:<\/strong> in the practical cooking tips and variations suggested for many of the recipes.<\/p>\n

We liked:<\/strong> the relaxed approach to cooking and the way the author leads novice cooks from following recipes to the letter to cooking with confidence and to experience with ingredients and measures.<\/p>\n\n\nFix-It and Forget-It Vegetarian Cookbook: 565 Delicious Slow-Cooker, Stove-Top, Oven, And Salad Recipes, Plus 50 Suggested Menus (Fix-It and Enjoy-It!)<\/a>\"\"\n","protected":false},"excerpt":{"rendered":"

Phyllis Pellman shares some recipes from her book Fix It and Enjoy It.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-133","post","type-post","status-publish","format-standard","hentry","category-miscellanea"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t