Jean Bartlett Recipes

Green Pea Salad
1 (16-ounce) bag frozen green peas, thawed and well-drained
2 green onions chopped, green and white parts
3 (6-ounce) cans Smokehouse almonds
1 heaping tablespoon mayonnaise
1 teaspoon curry powder, or to taste
Combine all ingredients and refrigerate a few hours before serving.
Funeral Cake
1 box devil’s food cake mix
3 eggs
1 cup sour cream
1 cup mayonnaise
1 small box instant chocolate pudding mix
1 cup semi-sweet chocolate chips
1 cup heavy cream
Combine cake mix, eggs, sour cream, mayonnaise and pudding mix. Fold in chocolate chips. Pour batter into a Bundt pan and bake at 350 degrees for 55 minutes to 1 hour. Do not overcook.
Whip heavy cream and dollop over cake slices.
Salmon with Crab
and Capers
1 (11/2-pound salmon fillet)
8 ounces crab meat
3 tablespoons mayonnaise
1/4 cup capers
Grill or broil salmon until done.
Combine crab meat and mayonnaise. Spread mixture over salmon and sprinkle with capers. Return to grill or oven to heat crab.
Serves 4.
Kids’ Grunge
1 pound ground beef, cooked and drained
1 box macaroni and cheese, prepared according to directions on box
1 can cream of tomato soup
Grated cheese
Combine cooked beef, macaroni and cheese mixture and soup. Pour into a greased casserole. Sprinkle with cheese. Bake at 350 degrees 10 minutes, until cheese is melted.
Polenta with Garlic
and Mushrooms
1 tube polenta, sliced into 1/4-inch rounds*
1 small onion, chopped
3 cloves garlic, chopped
1/2 cup sliced mushrooms
1 tablespoon olive oil
1/4 cup heavy cream
1/2 cup finely grated Parmesan cheese
Sautampé polenta, onion, garlic and mushrooms in oil until mixture starts to turn a light brown. Add cream and cheese. Cheese will melt quickly, so keep heat very low.
Serve as a side dish instead of potatoes or rice.
* Tubes of polenta can be found in the Hispanic section in the produce section at Walmart.
Souffled Eggplant
1 large eggplant or 2 small, cut in half lengthwise
6 tablespoons butter, divided
3 tablespoons all-purpose flour
1 cup chicken broth
2/3 cup grated sharp Cheddar cheese
3 eggs, separated
Scoop the flesh gently out of the eggplant with a melon scoop, keeping the shell intact. Briefly sautampé eggplant flesh in 3 tablespoons butter.
Make a sauce by melting remaining 3 tablespoons butter and blending in flour, adding broth gradually. Cook over low heat until smooth and thickened, stirring constantly. Add cheese and stir until melted.
Chop the sautampéed eggplant fine, mix with cheese sauce and add the yolks of the eggs.
Beat egg whites until stiff and fold gently into the eggplant mixture.
Pour mixture into the eggplant skins. Place in a shallow casserole and bake at 350 degrees 15 to 20 minutes or until the top springs back when lightly touched.

NEMS Daily Journal

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