Dance With A Broom -- Recipes

Danish Puff Pastry

1/2 c. butter
1 c. flour
Pinch of salt

Cut butter into flour making a course meal
Add 2 tbsp. cold water
Knead until it forms a large ball. Divide into two.
Roll each ball into an elongated rectangle or any shape desired

In a saucepan, boil:
1 c. water
Add 1/2 c. butter until it melts
Remove from heat

Add 1 tsp. almond flavoring
Add 1 c. flour
Whisk in 3 eggs all at one time quickly until the sauce is a batter consistency.
Spread over pastry. Bake at 425° for 15 minutes and then 400° for another 30-35 minutes.
Remove from oven and let cool

Icing:
1 1/2 c powdered sugar
1 tbsp butter
Almond flavoring

Carameled Potatoes

Scrub but do not peel some new potatoes, enough when cut into small bite size pieces to fill a 12-inch skillet. Add enough water to cover with a pinch of salt. Boil and let water reduce, add butter, salt, and pepper to taste. Fry for a few minutes and then add a sprinkle of sugar (about 1 tsp.). Turn often allowing sugar to caramelize on potatoes and potatoes to brown.

Roast Pork with Apples and Prunes

1/2 boneless pork loin (4-5 lb. size)
Cut (filet) loin and roll as you cut making a large flat slab
Place rind side down in a baking pan
Salt and Pepper meat to taste
Place 1 apple, chopped with peel intact and a handful of pitted prunes on meat
Roll, jellyroll fashion and tie to secure stuffing
Season outside
Pour water in baking dish
Bake at 375° until rind is crisp but do not over bake
Take meat out of pan, add more water if needed to remaining liquid
Reduce to a consistency of a sauce or add cornstarch for a gravy-like consistency
Use sauce as a glaze over meat when serving

Macaroni Skillet Supper

2 tbsp. butter 1 lb. lean gr. beef
3/4 c. chopped onion 1/2 c. chopped celery
1/4 c. chopped green pepper 1 can (28 oz) tomatoes
1 tsp. salt 1/4 tsp. pepper
1 c. uncooked elbow macaroni
1/2 c. grated Parmesan cheese
3/4 c. shredded Cheddar cheese
Chopped parsley

In a large skillet with cover, melt butter; add beef, onion, celery, and green pepper. Sauté until meat is browned. Add tomatoes, salt, and pepper. Bring to a boil. Add macaroni, cover and cook over low heat, stirring occasionally, for 10 minutes or until macaroni is tender. Stir in Parmesan cheese, sprinkle with cheddar cheese, cover, and allow to stand for 5 minutes. Sprinkle with parsley and serve. Makes four to six servings.