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WVPT COOKS WITH TASSIE PIPPERT Wednesdays at 7:30 p.m., Saturdays at 11:30 a.m. & Sundays at 12:30 p.m.
1 lb. round steak, cut into bite size pieces Saute onions and peppers. Brown meat cubes; add tomatoes, tomato paste and enough water to simmer for 1 hour until tender. Add seasonings and beans. Cook 20 minutes until flavor is at its peak. Serve with salad or slaw and cornbread. Diane Dovell, 2006 1 onion, sliced Sauté onion and corn in oil about 3 minutes. Add squash, sauces and spices. Continue to cook another 1-2 minutes. Add tomatoes and cook additional 3-4 minutes. Adjust salt, pepper and chili powder to taste. Heat vegetable oil in a medium skillet. Immerse tortillas one at a time to soften and seal. Remove from oil and lay flat on paper towels. Place grated cheese on a tortilla and then top with second and fold over. Place quesadillas on a cookie sheet and bake immediately at 350 degrees, just long enough to melt the cheese. 2 sticks butter Melt the butter in large skillet or saute pan; add the garlic, parsley, wine, lemon juice, salt and pepper. Simmer about 3 minutes. Add the shrimp and cook 4 minutes more. Serve over pasta. Tim Pippert, 2003 Here are many different ways you can prepare fresh water fish. PAN FRIED: Rinse fish in fresh water and pat dry. Salt lightly and coat in a mixture of 1/2 flour and 1/2 cornmeal. In a heavy skillet or griddle (we use cast iron), heat cooking oil until a smattering of flour sizzles lightly when dropped in. Gently lay the fish in the hot oil. Do not crowd the pan. Plan to turn the fish only once. Cook the whole fish for 3 minutes on a side and add 1 minute per side for every inch of thickness over 2 inches. Fry to a golden brown and serve immediately. We always serve cornbread, coleslaw, and fried potatoes with fried fish. GRILLED: Heat a very clean grill to hot. Fish tend to stick, so prepare the grill and brush it with cooking oil immediately before putting the fish on. An hour before cooking, rinse fish in fresh water and pat dry. Lightly pepper the fish inside and out. Marinate the fish in cooking oil and lemon zest or seasoning salt of your choice for 10 minutes. (We prefer a Cajun prepared mix available in any grocery store.) Put fish on hot grill and cook for 3 minutes on a side and add 1 minute per side for each inch of thickness over 2 inches. Flesh should bounce back when pressed with the finger. Do not overcook and plan to serve immediately. Rowena Morrel & Ron Wade, 2004 Rolled Biscuits as directed on Bisquick Package Heat oven to 450 degrees. Make rolled biscuits. Roll dough about ¼ inch thick into rectangular shapes. Cut into 4x3 inch oblongs. Wrap each wiener in dough letting ends of wiener peep out. Bake 15 minutes. Serve hot. Childhood Collection of Tassie Pippert, 2004 WVPT COOKS Cooking with Kids 2 large green peppers, cut in half MEAT STUFFUNG: Mix all ingredients for the meat stuffing. Press firmly inside pepper cups. Form the rest into small balls to cook alongside the peppers. In a large heavy saucepan, stir together tomato paste and 3 cans water. When smooth, add the meat balls and stuffed peppers. Bring to a boil, lower heat and simmer, covered for at least 1 hour. Serve with rice. Shelly Farrell, 2002 4 boneless chicken breasts Mix together bread crumbs, cheese, garlic powder, salt and pepper. Dip chicken in butter then in bread crumbs. Bake 1 hour at 350 degrees. Friend of WVPT, 2003 8 lobster bodies Clifton-The-Country Inn, 2001  A Production of WVPT—Virginia's Public Television |
RecipesCopyright 2007 WVPT—Virginia's Public Television |