The Love in the Afternoon Cookbook, Recipes From Your Favorite ABC-TV Soap Operas
Recipes by Jeanne Jones, Text by Donna Swajeski
M. Evans and Company, Inc. New York
Copyright ©1983 by American Broadcasting Companies, Inc.
Illustrations ©1983 by American Broadcasting Companiew, Inc.
ISBN 0-87131-426-6 Clothbound
ISBN 0-87131-405-3 Paperbound
Asa’s Baked Beans
2 cups dried small white navy beans
Water
¼ pound bacon, uncooked, strips cut into thirds
1 ½ teaspoons salt
¼ cup brown sugar
½ teaspoon dry mustard
3 tablespoons molasses
1 small onion, finely chopped
Wash the beans and rinse. Cover with water and soak overnight. Next day cook slowly until the skins burst. Drain, reserving half of the liquid.
Place half the beans in an oiled casserole and half of the bacon strips on top of the beans.
Combine the reserved cooking liquid and all other ingredients and mix well. Pour half of the mixture over the bacon strips in the casserole. Then cover this with the remaining beans and arrange the rest of the bacon strips on top.
Cover the casserole and bake at 250˚F. for 6 to 8 hours.
6 portions
Cortlandt Crunchy Parmesan Chicken
1 can (3 ounces) French-fried onions, crushed
¾ cup grated Parmesan cheese
¼ cup dry bread crumbs
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 egg, beaten
1 tablespoon milk
1 broiler-fryer, 2 ½ to 3 pounds, cut up
¼ cup-corn-oil margarine, melted
Preheat oven to 350˚ F. Combine the onions, cheese, crumbs and seasonings. Set aside.
Combine the egg and milk in a bowl. Dip the chicken pieces into the egg and milk mixture and then coat with the cheese mixture.
Place in a baking dish 7 ½ x 11 ¾ inches. Pour the melted margarine over the chicken. Bake for 55 to 60 minutes, or until golden brown.
4 to 6 portions
Full O’ Pep Peppers
Stuffed bell peppers
1 cup uncooked brown rice
½ cup uncooked lentils
1 ½ chicken stock
¼ teaspoon salt
½ teaspoon dried thyme, crushed, using a mortar and pestle
8 small bell peppers, tops removed and seeded
1 tablespoon corn-oil margarine
2/3 cup water chestnuts (8-ounce can), diced
¼ cup finely chopped fresh parsley
1 tablespoon minced garlic
1 cup finely chopped onion
1 celery rib without leaves, finely chopped
2 small carrots, finely chopped
2 cups mushrooms, finely chopped
Combine the brown rice, lentils, chicken stock, salt and thyme. Cook until the rice and lentils are done, about 45 minutes. Add more chicken stock if needed.
Prepare the bell peppers and set aside. Melt the margarine and sauté the water chestnuts, parsley, garlic and all of the vegetables until tender. Combine with the rice and lentil mixture to make stuffing.
Stuff the vegetable and mixture, ½ cup per pepper, into the peppers. Set peppers in a baking pan with ¼ inch of water in it.
Bake, covered, at 325˚F for 45 minutes. Remove the cover and bake for an additional 15 minutes, or until the tops are browned.
8 portions
Midnight Meatballs
Meatballs in sour cream
½ pound ground beef chuck
½ cup dairy sour cream
2 teaspoons salt
¼ teaspoon black pepper
½ teaspoon garlic powder
1 tablespoon butter or corn-oil margarine
Sour Cream Sauce
1 ½ cups dairy sour cream
¼ teaspoon garlic powder
½ teaspoon sugar
2 teaspoons dried dill, crushed, using a mortar and pestle
Paprika for garnish
Combine the ground meat, ½ cup sour cream, salt, pepper and garlic powder and mix well. Form into small balls, place on a platter, and chill for at least 15 minutes.
Melt the butter or margarine in a skillet and brown the meatballs quickly on all sides. Pour off any fat and transfer the browned meatballs to a baking dish. Bake at 275˚ F. for about 10 minutes.
Combine the sauce ingredients. Using the same skillet in which the meatballs were browned, heat the sauce, stirring, until just bubbly. Pour any juice from the baking dish into the sauce.
Serve the meatballs topped with sauce and sprinkled with paprika. They are especially good with noodles or rice.
2 to 4 portions, more if served as Hors D’ Oeuvre
Soda Salad Supreme
coke salad
1 can (8 ¾ ounces) pitted black cherries
1 can (15 ¼ ounces) crushed pineapple
1 cup cold Coca-Cola
1 package (3 ounces) black- cherry flavored Jell-O
Drain the juices from the cherries and pineapple and heat 1 cup of the combined juices to boiling
Dissolve the Jell-O with the hot cherry and pineapple juice. Add the cold Coca-Cola.
Add the cherries and pineapple and pour in a 6-cup mold or flat pan. Refrigerate until firm.
6 portions
