Halechko's Amaretto Medallions
Preheat oven to 325°. Cover cookie sheet with baking parchment.
Remove 48 slivered almond pieces and reserve. Chop remaining almonds in blender or food processor; measure 1/2 cup and set aside.
Whip egg. In small bowl, combine margarine and brown sugar and mix well. Add beaten egg and liqueur and beat well. Combine flour, salt and baking soda; gradually add to egg mixture. Stir in 1/2 cup chopped almonds.
Drop by teaspoonful on cookie sheet and press slivered almond piece on top of each cookie. Bake 8 to 9 minutes until edges are light brown. Do not overbake.
Remove medallions carefully from baking sheet and cool on rack; store in ceramic container.
Makes 4 dozen 2-inch cookies.
by Mildred Halechko, Glenshaw
Pancetta and Toasted Pignoli Nuts in a Romano Cream Sauce
To toast nuts, stir in a hot skillet until toasted, about 1 minute.
Cook asparagus in a steaming rack or microwave for 3 to 4 minutes, until crisp tender.
In large sauté pan, place pancetta and cook until browned. Add onion and cook 2 to 3 minutes. Add garlic and sauté an additional minute. Add heavy cream and bring to boil. Add Romano cheese. Toss with hot pasta.
with pignoli nuts and additional Romano cheese.
by Joseph Certo, Forest Hills
Pork Chops with Sweet Potato Gravy
Preheat oven to 350 degrees. Butter an 8x8-inch baking dish.
Cook sweet potatoes (boil or bake -- your preference) in their skins until fork tender. Peel, and mash with half-and-half or cream and 4 tablespoons of the butter. Season with salt, pepper, and nutmeg. Reserve one cup of mixture for stuffing. Place the remaining mixture in the greased baking dish.
Mix together the reserved sweet potato mixture, onion, apple, walnuts and bread crumbs.
Sprinkle pork chops with your favorite personal spice dust (as simple as salt and pepper or as complex as your favorite spice mixture). Spoon stuffing inside of chops, and place atop the sweet potato mixture.
with aluminum foil and bake for 1 to 1 1/2 hours, depending on pork chop
by Monica Narr, Crafton
America's Home Cooking: Cookies captures the love affair we all have with these delicious desserts. This three-hour pledge event will invite your viewers and their taste buds into our kitchen for recipes like ethnic Greek cookies, a Snickers bar cookie sure to delight the kids and an elegant Vienna Tart with apricot filling.
Host Chris Fennimore
will demonstrate a mouth watering assortment of cookies along with co-host
Nancy Polinsky and their guests, home cooks, who share their family's
best loved cookie recipes with the audience.
Cookies is the latest installment in the America's Home Cooking series, which also includes Comfort Food and Italian shows.
For more on any of the America's Home Cooking programs contact Pat Taormina at 412-622-1584 or email@example.com.
The dishes we selected
to demonstrate in this program touch all these categories. Chris Fennimore
shows Nancy Polinsky one of his family favorites, Pasta with Fried Zucchini,
while she shares her easy Toffee Coffee Cake recipe.
Other recipes demonstrated include spicy turkey and black bean chili, a hearty soup that mimics the flavors of stuffed cabbage, dumplings for all occasions and a "dump and bake" dessert called Peaches and Cream that will become an instant family tradition.
The program begins with Chris Fennimore's own recipe for Chicken Cacciatore. This savory stew of chicken, vegetables and olives is an Italian classic. There's a zesty pasta with puttanesca sauce, a heart-healthy Alfredo sauce, stuffed artichokes, an authentic Italian casserole called Tiela and, of course, baked eggplant.
These are recipes
that viewers can easily follow and will want to make for themselves. Best
of all, these dishes are only a small example of the recipes that are
in the cookbook.
Irresistible close-ups of food send viewers directly to the phone so they can be part of the cooking excitement and make these sure-fire recipes for their family and friends.
As WQED Pittsburgh's Director of Programming and host of QED Cooks, Chris Fennimore wears many hats (and occasionally an apron) at the station.
Since 1991, the Brooklyn
native -- who joined WQED Pittsburgh in 1985 as Director of National Programming
-- has served as Director of Programming.
In his current position,
Chris is responsible for selecting and scheduling all television programs
that air on WQED13/ WQEX 16. He also serves as a food columnist for Pittsburgh
magazine and writes a Sunday feature column for the Pittsburgh Tribune-Review.
Since then, he has produced -- and hosted -- more than 35 live cooking marathons, ranging from "A is for Appetizers" to "S is for Seafood."
Public television stations across the nation now copy this extremely successful fund-raising formula.
Now You're Cooking: Chris Fennimore's weekly food column for the Pittsburgh Tribune-Review.
All Homemade Cookies: Recipes from around the world.
Mangiare Bene: Comprehensive Italian cooking website (means "Eat well").
What's Your Favorite Comfort Food? Take Allrecipes' poll.
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