Recipe(tried): Newspaper Clippings Dinner

Since I was very young in my hometown, Ponce, I was obssessed with collecting newspaper clippings about food and recipes. This is not strange in a Spanish culture of the Post War years. Girls were mainly encouraged to learn and practice social graces and the ability to administer a home with success. Cooking was considered the best way to a man's heart.

My mother, an excellent cook herself, was very clear in her command that a girl's place was in her home. But, I was perhaps one of the early feminists, who wanted to succeed not only in marriage, but also in business.

So, I postponed cooking for after my retirement from my present career. While reviewing my old newspaper clips, I discovered what I consider excellent recipes. I want to share them with all of you. Buen Provecho!

APPLE WALNUT PUMPKIN SOUP WITH CHEDDAR CHEESE

1 large onion chopped
3 garlic cloves, minced
1/2 stick unsalted butter
1 1/2 lbs pumpkin, peeled and cubed
4 apples, peeled, cored and sliced
1 cup chopped walnuts
2 cups apple cider
4 cups chicken stock
Salt and white pepper to taste
1/2 tsp allspice plus additional as garnish
1/4 tsp cinnamon
pinch of ground cloves
2 cups light cream
2 cups grated Sharp Cheddar Cheese
3 tb dark brown sugar

In a big soup pot, cook the onion and the garlic in the butter over moderate heat, stirring until softened. Add the pumpkin, apples, walnuts, cider, stock, allspice, cinnamon and cloves; bring the liquid to a boil and simmer the mixture, covered partially, for 1 hour or until the pumpkin is tender. Pure in a blender in batches. Return to the pot. Combine the puree with the cream, the Cheddar and the brown sugar. Season to taste with the salt and pepper, and heat the soup, stirring and being careful that it does not boil, until the Cheddar is melted. You can top with Whipped cream and a little bit of chopped parsley. I used cilantrillo for the topping instead of parsley. Makes 15 or more servings.

PORK MADEIRA
4 servings

2 tb olive oil
1 1/2 cups sliced mushrooms
1/2 cup sliced green onions
1 lb pork tenderloin, cut into 1 1/2 inch slices
Salt and pepper to taste
1/4 cup Madeira Wine
Water
1 tb worcestershire sauce
1 tb cornstarch

This recipe is one of my favorites through the years. Heat the olive oil in a skillet (Med-High). Add mushrooms and green onions; cook until onions are brilliant in color. Season the pork with salt and pepper, add to the skillet and cook until golden in color. Pour in the wine, 1/4 cup water and worcestershire sauce. Reduce the heat, cover and simmer until pork is cooked throgh, not very long. Remove to serving platter. Dissolve cornstarch in 1tb water; stir into sauce in skillet, scraping down the brown bits. Increase heat to Med. and stir until sauce thickens. pour over Pork slices and serve.

This pork might be served with white rice or Mashed potatoes. Also, with one of Gina's famous potatoes.

SALAD WITH DIJON DRESSING

1 bunch watercress
thinly sliced endives
thinly sliced red onion
1 green pepper sliced
sliced mushrooms to taste

DRESSING:
1 tb Dijon mustard
1 egg yolk
1 garlic clove, minced
1 tb Balsamic Vinegar
2 tb dry vermouth
dash of Tabasco
1/3 cup mix of canola and olive oil
Salt and pepper to taste

Process the mustard, egg yolk, garlic, vinegar, vermouth and Tabasco in blender or processor. Add the oil in a slow stream. Add some water if it is too rich.
Mix with the salad and serve.

AMARETTO BREAD PUDDING

1 lb French bread or cake, cut in pieces
1 quart half and half
2 tbsp unsalted butter, at room temperature
1 1/2 cups sugar
3 eggs
2 tbsp almond extract
3/4 cup golden raisins
3/4 cup sliced almonds
Amaretto sauce (recipe follows)

Combine bread and half and half in large bowl. Cover and let stand 1 hour, stirring occasionally.

Position rack in center of oven and preheat to 325 degrees F. Grease a 9x13x2 inch baking dish with 2 tbsp butter.

Whisk sugar, eggs and almond extract. Stir into bread mixture. Gently fold in raisins and almonds. Spoon into prepared dish.

Bake until pudding is firm, about 50 minutes. let cool. Do not refrigerate before serving.

To serve, cut pudding into 12 to 15 pieces. Spoon Amaretto sauce over and serve immediately.

AMARETTO SAUCE

1 cup powdered sugar
1 stick (1/2 cup) unsalted butter
2 eggs, well beaten (pasteurized or Egg Beaters)
4 tbsp amaretto Liqueur

Stir the sugar and butter on top of double boiler, set over simmering water, until butter melts, sugar dissolves and mixture is very hot. Remove from over water and whisk in the egg. Continue whisking until cooled to room temperature. Mix in the Amaretto.