Pocahontas Times
  • News Sections
    • Local
    • Sports
    • A&E
  • Obituaries
  • Community
  • Magistrate News
    • Circuit Court News
  • Compass
  • Spiritual
    • Parabola
    • Transcendental Meditation
    • Diocese of Wheeling-Charleston
    • Southern Baptist
  • etimes
  • Classifieds
  • National News
  • State News
  • Pocahontas County Veterans
  • Contact Us
  • Login
Subscribe For $2.50/Month
No Result
View All Result
Pocahontas Times
  • News Sections
    • Local
    • Sports
    • A&E
  • Obituaries
  • Community
  • Magistrate News
    • Circuit Court News
  • Compass
  • Spiritual
    • Parabola
    • Transcendental Meditation
    • Diocese of Wheeling-Charleston
    • Southern Baptist
  • etimes
  • Classifieds
No Result
View All Result
Pocahontas Times
No Result
View All Result
  • National News
  • WV State News
  • VA State News
  • Contact Us
Home What's Cookin'? with Louise Barnisky

What’s Cookin’?

Share on FacebookShare on Twitter

A Taste of Heaven
PMH Auxiliary

Venison Parmesan
Joel Callison
1 lb. Venison round steak
1/8 tsp. pepper
½ tsp. salt
½ cup dry bread crumbs
¼ cup grated parmesan cheese
1/8 tsp. paprika
1 egg
1/3 cup oil
Cut meat into 4 serving pieces; pound until ¼ inch thick.
Stir together bread crumbs, pepper, salt, paprika and parmesan cheese.
Beat egg slightly.
Dip meat into egg, then crumb mixture, coating both sides.
Heat oil in large skillet.
Brown meat until golden and done.
Drain well.
Serve immediately with sauce and spaghetti noodles (cooked according to instructions).
Sauce:
¼ cup chopped onion
¼ cup chopped green pepper
2 Tbsp. butter
2 1/2 cups canned tomatoes, cut up
Pinch sugar
1 tsp. oregano
½ tsp. basil
1 clove garlic or ¼ tsp. garlic powder
Sauté onions and peppers in butter until clear; add tomatoes.
Stir until blended and add spices.
Cook over medium heat for 20 to 25 minutes, until thickened.
Note: Meat should be prepared last so coating will remain crunchy under the tomato sauce and spaghetti.

Italian Broccoli Quiche
Helen Fleming
10 oz. pkg. frozen chopped broccoli
½ cup chopped onion
1 Tbsp. milk
½ tsp. salt
¼ tsp. Italian seasonings
4 eggs
½ cup parmesan cheese
4 slices bacon

Thaw broccoli and drain on paper towel.
Sauté onion in oil; add milk, salt and seasoning.
Heat thoroughly.
Beat eggs well, and stir in ¼ cup milk.
Add to remaining milk.
Add broccoli and ½ cheese.
Pour into a greased 9-inch quiche dish.
Sprinkle with bacon and more cheese.
Bake 350º for 30 minutes, until set.

Previous Post

High Water Alert

Next Post

Marlinton Mayor’s Corner

Join Our Newsletter

  • News Sections
  • Obituaries
  • Community
  • Magistrate News
  • Compass
  • Spiritual
  • etimes
  • Classifieds

© 2021 Mountain Media, LLC

No Result
View All Result
  • News
  • Fifty Years Ago in The Pocahontas Times
  • 75 Years Ago
  • 100 Years Ago
  • 125-Years-Ago
  • Pocahontas County Bicentennial ~ 1821 – 2021
  • A&E
  • Community
  • Compass
  • Education
  • etimes
  • Legal Notices
  • Obituaries
  • Columns
  • Preserving Pocahontas
  • Sports
  • Contact Us
  • My account
  • Subscribe to The Pocahontas Times

© 2021 Mountain Media, LLC

Forgot your password?

Lost your password? Please enter your email address. You will receive mail with link to set new password.

Back to login