Frugal Foodie Friday - Pauper's Pork Chop Casserole

From the kitchen of One Perfect Bite...I know, I know! It's not Friday, but I wanted to share this very simple recipe with you before the week was out, and tomorrow I'm having a giveaway and featuring a sponsored post that doesn't exactly fall into economy class. So, today it is. While you'll have to turn the oven on to make this casserole, it is filling, as well as economical, and it is a nice dish to serve after a day on the water. My only caution is that you'll want to slice your potatoes paper thin or they won't cook within the allotted time. While it is probably not necessary, I feel duty bound to remind you that bouillon powder and Parmesan cheese are both salty, so you'll want to hold back on the amount of it you use to season your pork chops. Warnings aside, I like the simplicity of this recipe and I think you will too. It makes a hearty, well-seasoned meal that your family will enjoy whatever the season. Here is how the Pauper's Casserole is made.

Spanish Salpicon - Spanish Seafood Salad

From the kitchen of One Perfect Bite...This dish should not be confused with its Mexican cousin which is a spicy beef salad. The Spanish word salpicon means jumble or hodgepodge and while it was originally made with beef, these days the dish can also be made with seafood and seasonally fresh vegetables. The thermostat hit 96 degrees today and I viewed that as permission from the kitchen gods to scrap the hot meal I had originally planned, and substitute it with a cold supper. We were in Seattle last week and I brought home some wonderful Spanish olive that I thought would be perfect to use with a recipe for salpicon that came from a shop called The Spanish Table. While the salad can be made with any seafood, I used fresh shrimp and some mussels, along with ripe tomatoes and other summer vegetables, to make mine. This is a delicious salad that I'm told is popular in Spanish tapas bars. It is as pretty to look at as it is delicious to eat, and it will be interesting to see if my creation bears any resemblance to the ones that are served in the tapas bars. I promise I'll let you know. I do hope you'll give this salad a try. It lends itself to near limitless variation and I think you can come up with a personalized take on the recipe. It is a perfect course to serve on a hot summer night. Mine went to the table with a crusty Portuguese bread and a delicious green gazpacho. Do try this. Here is how Spanish Salpicon is made.

Lazy Daisy Cake

From the kitchen of One Perfect Bite...This vintage recipe goes to prove "what's old is new again", and I had a good laugh when I saw the cake had "ribboned" at our county fair last week. This is a recipe that refuses to die. I hasten to add, it has enjoyed long life because it makes a buttery hot milk cake that's fast and easy to prepare, and when it's topped with its broiled coconut topping, it has an appeal that spans generations and challenges ambrosia as food for the gods. Put in a less florid way, this is a delicious everyday cake that I think your family will love. It seems to fall in and out of favor, but those of you who are of a certain age will remember its last round of popularity was in the late 40's and early 50's, when it resurfaced as rationed ingredients again became available. The cake is best when served warm, but leftovers will keep for several days and can be reheated in the microwave for their encore performance.  Those of you who prefer smaller cakes can cut the ingredients in half and use an 8-inch pan for baking. If you do not care for coconut, nuts or seeds can be used in the topping without adversely affecting the flavor of the finished cake. I hope those of you who have not yet sampled this cake will give it a try. You will not regret it. Here is how it is made.

Magic Cake

From the kitchen of One Perfect Bite...I found this cake, quite by chance, while searching for Spanish recipes. The Silver Fox and I will be going to Spain and Morocco in October, and, as is my habit, I search out recipes from the countries we'll be visiting in order to give us a better idea of the food we'll be eating. The cake was featured on a Spanish language blog written by Mabel Mendez, but as I read the translation of her recipe I was surprised to learn that the cake is Romanian and not Spanish. Her version of the cake, which you can see here, was so comely that I decided to make it anyway. The cake is unusual in that a single batter produces a cake with three distinct layers. The bottom layer is dense, the middle layer is custard-like and there is a thin layer of sponge cake on top. If you are a fan of custard desserts I think you'll love this one, but if you do not enjoy vanilla flavoring use rum or lemon instead. The cake is not difficult to make, but it needs time to set, so if you decide to make it you'll want to plan accordingly. Make sure you do not over beat the eggwhites. The batter for this cake is very thin and folding the eggwhites into what is basically a liquid can be tricky. You'll want them to hold their shape but do not beat them dry. I go a bit beyond soft peaks and call it a day. I've found I get better volume with more softly beaten eggwhites. I also suggested you check the cake about ten minutes before you expect it to be done. Mine did not need to bake for a full hour. Let the cake cool to room temperature and then transfer it to the refrigerator to chill. You'll find it much easier to cut when it is cold. Here is how the Magic Cake is made.

Scripture Cake

From the kitchen of One Perfect Bite...Our County Fair is well underway, and I, like most city kids, am drawn, as a moth to the flame, to the sights and sounds and smells of the midsummer fair. Not surprisingly, my favorite attractions can be found in the Agricultural Hall where food items - bread, pies, cakes, cookies, pickles and preserves - are exhibited and judged. Among this year's entries were some surprising old cake recipes that I'd like to share with you this week. While the first recipe is a challenge, I think those of you who accept the gauntlet and do the necessary research will have a good time and perhaps share it with like-minded friends. This cake is at least a century old and it was originally used to teach young girls scripture as well as baking. If you are up to the challenge, try to determine the ingredients used in this cake using the Bible verses below. A decoded version of the ingredients can be found by using the "Read More" link that appears below it. There are many version of this cake, but I selected this one, which comes from Hushpuppy Nation, because it was the oldest and most authentic recipe I could find. I have a couple of cautions to share with you before I leave you to your devices. The batter for the cake is very stiff and it will need to bake for at least 70 minutes. The baked cake will be dense and it should be allowed to sit for a day before it is glazed and served. Do be careful when making the burnt sugar syrup. When water is added to the hot syrup it will sputter and spurt and as it cools the syrup will clump and seize. Just keep stirring and it will again melt and become pourable. While this cake is a curiosity, I think those of you who actually make the cake will be pleased with your creation. It would be a wonderful exercise for a Sunday school class and it might be of interest to homeschoolers. If you enjoy fruit and nut cakes I think you'll like this one. Here is how it's made.

Scripture Cake

Biblical Ingredients:
Cake
3/4 cup _____ Judges 5:25
1-1/2 cup _____Jeremiah 6:20
5 _____ Isaiah 10:14
3 cups sifted _____ Leviticus 24:5
3 teaspoons _____ 2 Kings 2:20
3 teaspoons _____ Amos 4:5
1 teaspoon _____ Exodus 30:23
1/4 teaspoon each _____ 2 Chronicles 9:9
1/2 cup _____ Judges 4:19
3/4 chopped _____ Genesis 43:11
3/4 cup finely chopped _____ Jeremiah 24:5
3/4 cup_____ 2 Samuel 16:1
Whole _____ Genesis 43:11 for garnish
Glaze
1-1/2 cups _____ Jeremiah 6:20
1/2 cup _____ Genesis 24:45
1/4 cup _____ Genesis 18:8

Weekly Menu for July 27, 2014

Weekly Menu at One Perfect Bite... 

Frugal Foodie Friday - A Trio of Thrifty Chicken Recipes

From the kitchen of One Perfect Bite...To market to market to buy....an inexpensive protein for a Frugal Friday feature. I had planned to do a pork entree, but chicken was quite the bargain today and it brought to mind some recipes that had been posted on One Perfect Bite years ago. The recipes are as good today as they were then and I thought this would be a perfect time to share them with those of you who missed them first time around. All three are easy and inexpensive to prepare and you might like to include them in your collection of recipes for good cheap food. Here are three you can link to. All are terrific recipes for bargain conscious cooks.

Blueberry Ice Cream Pie

From the kitchen of One Perfect Bite...As a bride, and for a goodly number of years thereafter, I'd spend hours in the kitchen preparing complicated meals for folks who might or might not enjoy them. It took me a while to accept the fact that some people live to eat while others eat to live, and it took me longer still to realize that I could not change the minds or habits of either group. So, while I cringed at first, I eventually begin to serve chili and pot roast to those with simpler tastes and allowed myself an occasional shortcut when I thought it would not be noticed or affect the quality of the food I was preparing. Tonight's dessert is an example of what I call my "rationalized" cooking technique. This recipe originally appeared in Better Homes and Gardens magazine in the more complicated form that appears below. I've simplified it to make it workable in the small cottage kitchen we rent for the summer months. While the almond crust in the original recipe is delicious, it is a bit of a production that is not workable in a small and poorly equipped kitchen. The solution? Substitute a ready made vanilla or graham cracker crust for the more complicated one used in the original recipe. I also freeze each layer before the next is added to assure that clear layers are formed and that the filling elements remain separated. At first glance, the recipe appears complicated. That is not the case, and while this is not a difficult dessert to prepare, it does require substantial amounts of time in the freezer. It can't be considered a last minute preparation. I even return the pie to the freezer once the final topping is in place to assure clean slices when the pie is cut. I find that the top layer bleeds if it is not frozen. As with most ice cream desserts, this one should be moved from the freezer to the refrigerator about an hour before you plan to serve it. I must tell you, that even in its simplified form this dessert is a crowd pleaser. Those of you who try either version of the pie will be happy with the results and the compliments you garner when it is served. Here is how this warm weather treat is made.

Sour Cream Twists

From the kitchen of One Perfect Bite...The Silver Fox and I stole away this weekend to spend some time with family before they left for the San Juan Islands. Seattle is a great city, and I hasten to add that we had a wonderful time, but I have come to the conclusion that cats are easier to herd than my progeny. I made the mistake, not just once mind you, of asking, "Where shall we eat?" Six people, six strong wills and six palates, each arguing for their favorite cuisine, led to debates that put filibusters to shame, and, I might add, delayed mealtime by at least an hour whenever the question was asked. I eventually caught on, bit my tongue and had an energy bar while they hashed out the merits of their favorite food. I also came to the conclusion that my crew is not yet ready for democracy, so next time, I'm assuming dictatorial power and will personally be responsible for meal planning and restaurant reservations. Not all was lost, however. One of our more successful forays led us to Pike Place Market for breakfast, and while there, the Silver Fox stumbled on a pastry that his mother used to make for him on Easter Sunday. His family comes from an area in Southern Illinois that was originally settled by German immigrants and this pastry is one they brought with them from the old country. He was thrilled, it was a personal remembrance of things past, and I promised I'd try to recreate them for him once we were home. I made these soft, well-flavored buns for him today, using a recipe I found on the Taste of Home website. I made three changes to the recipe you'll find below. I cut the dough into 2-inch wide strips and I reduced the amount of confectioners' sugar from four to two cups. I also added the zest of one small lemon to the icing. I really like these soft and tender twists and I'll definitely make them again. They are good enough to share, and I thought those of you who enjoy making bread might want to add the twists to your recipe collection. Here is how they are made.

Pleasantly Pleased and Pickled Pink - Chicken Tostadas

From the kitchen of One Perfect Bite...The Silver Fox and I are heading to Seattle and I'm tickled pickled pink to be on the road again. The Austin branch of the family is heading to the San Juan Islands and we are joining them for a day of sight seeing and hugs before they ferry to the islands. We haven't seen our older grandsons in a year, and it will be nice, to say the least, to touch base with them and see how they have grown. The recipe I'm reprising today is one that makes a great summer treat, but, to be honest, I chose it for the rosy color of those onions. They match my disposition today. I know you will enjoy this simple and inexpensive concoction and, if you have not already tried these, I hope you soon will. The recipe for Chicken Tostadas with Pink Pickled Onions can be found, here. Enjoy!

Putting By My Favorite Refrigerator Dill Pickles

From the kitchen of One Perfect Bite...Most summers, I spend a good deal of time canning and freezing produce that I know my family especially enjoys. I've never viewed it as a chore, and I must admit that my pioneer spirit, rather than economics, first drew, and then kept me at the canning kettle. Things are a bit different this year. We moved to smaller quarters this past spring and the size of my new kitchen precludes marathon canning sessions. Now, while I should completely eliminate the process, I still sneak in a jam or pickle when time permits. Habits are hard to break, and to completely eliminate putting by the summer's harvest would break my connection to the soil and end the sense of satisfaction that comes with pantry shelves lined with jars that I've personally filled and preserved. While those shelves no longer groan with the weight they bear, they still hold a jar or two that bears my name, and tonight I added pickles to their burden. I returned from the lake today, with cucumbers as green as my sunburned nose is red, and I've just finished a batch of my favorite refrigerator pickles. They are simple to make and so delicious that they are addicting. The recipe is one of the most popular on my blog and it has been viewed over a half a million times. While many of you have already seen and tried the pickles, they are so good that I want to make them available to newcomers and those who might have overlooked them first time around. You can find the recipe for Refrigerator Dill Pickles, here.

Menu for the Week of July 20, 2014

Weekly Menu at One Perfect Bite... 

Frugal Foodie Friday - Chili-Cheese Sandwich Rolls for a Crowd

From the kitchen of One Perfect Bite...Those who work with, or entertain, teens will find this recipe helpful. It makes sandwiches that are different, delicious and easy on the pocketbook. The warm hoagies are easy to prepare but they do require advance planning, as they must be refrigerated for at least two hours before they are baked. The base recipe will make a sandwich with only moderate heat, so if you like your sandwiches spicy, add jalapenos to the filling before the sandwiches are baked. We had these last weekend at a large, multi age barbecue. The sandwiches were meant to be fillers or meal extenders, as our hostess was unsure of the number of people she would be entertaining. As it turned out, she had a crowd and needed them to stretch the chicken and sausage she had on the grill. It was the first time I had this sandwich and I liked it well enough to ask for the recipe. I thought those of you who work with youth groups or regularly have grandchildren at the table might work these sandwiches into your meal plans. Here is how they are made.

Slow Cooker - Asian-Inspired Orange Pork Stew

From the kitchen of One Perfect Bite...It's still quite warm here, but hot weather never stops the Silver Fox from his intended pursuits. He had planned a full day on the water and the thermostat was not about to slow him down. In order to make sure he didn't kill himself, I agreed to be his helmsman. While weather affects my appetite, it doesn't his, so I knew he'd be hungry when we came ashore. I also knew that I'd be in no mood to cook. I decided to pull out the slow cooker and see what I could come up with. This orange flavored stew was doable with the ingredients I had on hand, so I literally threw everything into the pot, said a hopeful prayer over the ingredients and followed him out the door. We came home to a lovely, ready to serve family meal that was devoured by the sailors sitting at my table. I think you'll love the ease with which this dish comes together. It is not an award winner, but it makes a wonderful busy day meal that you might want to try. Here is how it's made.

Homemade Mexicorn

From the kitchen of One Perfect Bite...This is a wonderful dish to serve at your next barbecue. It's a bit unusual but it's enormously flavorful and I know you and your family will enjoy it. I actually double the recipe when I make this. One batch, meant for children and those who don't enjoy highly spiced food, is made without chili powder and cumin, while the other uses the quantities suggested in the recipe below as a starting point for seasoning the corn to taste. Do be aware that whatever amount you use, the addition of chili powder will dull the vibrant color of the unseasoned corn and limit the ways in which it can be used. I've been working in a poorly equipped kitchen this week, so I purchased diced vegetables to make assembly of this dish even easier. I've also found a couple of ways to use the leftovers. Earlier this week, I shared a recipe for corn muffins that used unseasoned Mexicorn to make an unusual and tasty muffin. That same day, I used the leftover seasoned Mexicorn as a topping for bruschetta that was as delicious as it was unusual. I do hope you'll give this simple recipe a try. Here is how the Mexicorn is made.

Tuscan Tomato Bread Soup

From the kitchen of One Perfect Bite...I have a confession to make. I am at heart a bread, soup and salad kind of gal, and, should the occasion ever arise, my last meal request would include all three, with a glass of good red wine thrown in to wash it all down. I'm fond enough of soup that it's not limited to my winter kitchen. While my summer versions  are lighter than their winter cousins, warm weather does not keep soup from my table. The soup I'm featuring tonight is Anne Burrell's take on a Tuscan peasant favorite, Pappa al Pomodoro, and it is perfect for a a warm summer evening when tomato vines are heavy and dripping with blood red fruit. While the soup is nearly effortless to make, there is one pitfall that you should try to avoid. Bread should not be added to the tomato base more than 30 minutes before you plan to serve the soup. Not only will it soak up the liquid if allowed to sit too long, it will also become slimy and the once pleasant texture will become downright unpleasant. If you can avoid that hurdle, I think you'll really like this soup. It is a personal favorite of mine and we have it several times a month when local tomatoes are plentiful. If you have never had a bowl of this peasant favorite, I hope you will give this near effortless version a try. Here is how the soup is made.

Mexicorn Corn Muffns

From the kitchen of One Perfect Bite...These muffins would be a wonderful addition to any summer barbecue. I've altered Dorie Greenspan's famous Corniest Corn Muffins recipe slightly, but only to make the muffins a bit more savory and able to stand up to vinegar or smoky tomato based barbecue sauces. The muffins are quite easy to prepare and they come together quickly without any special equipment, save for a bowl and spoon. Mexicorn is available in cans and you may be able to find it in the freezer case of large grocery chains. Because it is so easy to prepare, I usually make my own, and I'll be sharing that recipe with you later this week. If you have not yet tried Dorie's original recipe, I do you'll remedy that by substituting a cup of corn for the Mexicorn in the recipe below. Whichever way you go, I know you'll love these muffins. Here is how they are made.

Banana Nut Coffee Cake

From the kitchen of One Perfect Bite...We are at the lake this weekend, and, as is the custom here, the neighbors have planned a communal breakfast for Sunday morning. Normally, I love to participate, but our stay here was unplanned and the cottage we are in has a miniscule kitchen with a work surface that is about 3 foot square. That doesn't leave a lot of room, or time, to come up with something I'm not embarrassed to put on the table tomorrow. Fortunately, I have my laptop with me, so I was able to retrieve the recipe for this simple Amish banana cake from my files. It will be perfect for tomorrow's breakfast and I know the folks here will enjoy it. The cake is made with readily available ingredients and no special equipment is needed to put it together. It is also a perfect way to use up bananas of dubious distinction. The rule here is, the nastier the 'nana the better the cake. Fortunately, I was able to find a couple of over-ripe bananas at the market, so I could proceed with the cake with a reasonable chance of success. This cake is moist and it has a lovely texture. While it can be served at any time of day, it makes a wonderful addition to a breakfast spread. Here is how the cake is made.

Menu for the Week of July 13, 2014

Weekly Menu at One Perfect Bite... 

Frugal Foodie Friday - Pork Paprikash with Caraway Noodles

From the kitchen of One Perfect Bite...We spent the day on the water today and managed to work up quite an appetite. The Silver Fox requested something substantial for dinner tonight and these pork chops came to mind. While I've made some changes to the recipe, which was originally developed in the Campbell's Kitchen, it still remains as easy on the cook as it is on the pocketbook. This skillet meal can be on the table in about 30 minutes and it uses ingredients that I suspect you always have on hand. Should you not have hot paprika, use 1/4 teaspoon hot pepper flakes in its place and you'll be fine. There is plenty of sauce for the noodles, so if you wish, they can be served without the butter and caraway additions. If you are looking for a hearty dish that will stick to the ribs, I think you'll enjoy this quick and inexpensive skillet meal. Here is how it is made.

Pork Chops Paprikash...from the kitchen of One Perfect Bite inspired by Campbell's Kitchen

Ingredients:
Pork Chops
1 tablespoon olive oil
4 boneless pork chops
2 cups onions, thinly sliced
1-1/2 teaspoon sweet paprika
1/2 teaspoon hot paprika
1 cup plain tomato sauce + 1/2 teaspoon sugar or 1 can condensed tomato soup, undiluted
1/4 cup water
1/2 teaspoon black pepper
1/4 cup sour cream
Noodles
8 ounces hot cooked egg noodles
3 tablespoons butter
1 tablespoon caraway seeds, lightly crushed
1/4 cup chopped parsley

Directions:
1) Season pork chops with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chops and cook until well browned on both sides. Remove the pork from the skillet.
2) Reduce heat to medium. Add onions and both sweet and hot paprika to skillet and cook until onions are tender, stirring occasionally. Add tomato sauce, sugar, water, black pepper and sour cream to skillet and heat to a boil. Return pork chops to skillet. Reduce heat to low and cook until pork is cooked through, about 10 minutes.
3) Meanwhile, add butter, caraway seeds and parsley to hot egg noodles. Toss to combine. Serve pork chops and sauce with noodles. Yield: 4 servings.

                    

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                   One Year Ago Today:                                                Two Years Ago Today:

                    Mushroom Stroganoff                                               Spaghetti and Meatballs

          Three Years Ago Today:                                                     Four Years Ago Today: 

              Fresh Salmon Quiche                                                              Banana Mousse

Cobb Salad

From the kitchen of One Perfect Bite...It was really warm today. I used that as an excuse to scrap my preplanned menu and make a really simple supper for the Silver Fox tonight. It consisted of two courses, one of which was a Tomato Bread Soup that I'll share with you next week, and the other was the Cobb Salad that is tonight's featured recipe. These days, air conditioning moots the argument that it is too hot to cook, but I do think appetites wane when the thermostat soars, so lighter food become the order of the day. I had most of the elements for a classic Cobb Salad in the refrigerator and I knew it would be perfect for our main course tonight. The salad, originally designed to use up leftovers, was created in the kitchen of the Brown Derby. It quickly became the restaurants most popular dish and you can still find their original recipe using your computer search facility. This is a composed salad, meaning the ingredients are separately arranged on a bed of lettuce rather than being tossed together. While I've made this salad for years, it is different every time I make it. I use the recipe below as a rough guide, but the final iteration always depends on what is in my refrigerator. Years ago, when the world and the Silver Fox and I were young, I frequented a store called the High-Low in Chicago. It was one of the first large supermarkets in town and they sold the "heels" of cold cuts and cheese. They were kept in a bargain bin, the contents of which determined what would go into my Chef and Cobb salads. I no longer have need of those bargain bins, but the thought of them still makes me smile. I do hope you'll give this version of the salad a try this summer. Here is how it's made.

Garlic Scapes and Garlic Scape Pesto with Linguine

From the kitchen of One Perfect Bite...Sometimes a gal has to strike when the iron is hot. That certainly is the case with garlic scapes, alternately known as garlic whistles in some areas of the country. Scapes are the curly shoots that grow from the tops of garlic plants. They are pleasantly fragrant, but less pungent than garlic and milder in flavor than mature cloves we usually deal with. The scapes have wonderful color and a freshness that mature bulbs lack. The trouble is, they are only available for a week or two before disappearing from markets for another year. The Silver Fox and I first had scapes in China where nothing edible is wasted. The brilliant green shoots were briefly stir-fried and served over steaming rice. The dish was quite nice, though the flavors were a bit strange to the uninitiated Western palate. The scapes looked like chives but were sharper in flavor and offered more resistance to the tooth when eaten. It was a lovely introduction to what the Fox dubbed "a new green thing." I had to wait a year before they were locally available, but I grabbed a small bunch as soon as they appeared in farm stands. I personally think the scapes are most enjoyable in their raw, uncooked, state, so I decided to make a pesto to use on a batch of homemade linguine that I planned to serve with a huge salad and homemade bread. It made for a lovely, once-a-year, type meal. I have never seen scapes in a grocery store and I suspect their season has passed in your area, but I wanted to share the recipe with you before it was lost in the dark recesses of my memory. I hope you'll keep it the dark recesses of yours, where it can be culled when next season rolls around. Here is how the pesto is made.

Something Different for a Change - Roasted Sausages and Grapes - Salsiccia all’Uva

From the kitchen of One Perfect Bite...His request was simple. He wanted something different for dinner, and because he is so constant, the request was hard to refuse. The Silver Fox has a reputation for eating anything that does not bite back, but his palate favors the flavors of China and the peasant creations of Tuscany and Umbria. He especially loves pork in any of its myriad forms. I had sausage, good sausage I might add, in the freezer, and an overly abundant supply of grapes sitting on the counter demanding to be used, so I zeroed in on a recipe I hadn't served in years - Salsiccia all’Uva. The simplicity of this dish is legend and while the combination of grapes and sausage seems unusual, it is delicious and simple enough for a teenager to prepare. Make no mistake about it, this is hearty country fare and while it is usually served with a creamy polenta, cheesy grits, pasta or potatoes, such as rosti, should also be considered. A quick glance at the recipe will convince you how easy this dish is to prepare, and if you have a family whose tastes are at all adventuresome, I hope you'll give this Tuscan triumph a try. Here is how the dish is made.

Child's Play - Blueberry- Muffin Cake

From the kitchen of One Perfect Bite...I made this very simple cake this weekend and while I was putting it together, it dawned on me that it would be perfect for young cooks to try. While the batter bakes in a cake pan, the recipe, which comes from Fine Cooking magazine, is really for muffins, and doing away with the potentially messy transfer of batter from bowl to muffin cups makes easy work of this treat for moms and kids alike. The cake can be made without special equipment and it comes together easily, so if you'll be spending any time in an ill-equipped summer rental kitchen, you might want to keep this recipe in mind. The cake is almost trouble free, but it wants to stick to the pan, so be sure to butter the pan well before adding batter to it, and do formally test the cake for doneness before you remove it from the oven. Mine needed 5 minutes more than the time suggested in the recipe. This really is a lovely cake and while it is perfect for breakfast or brunch, it also makes a very nice snack cake. I do hope you'll give this recipe a try. Here is how the cake is made.

Black and Blueberry Breakfast Parfaits

From the kitchen of One Perfect Bite...I wanted to share this simple recipe with you before the holiday this weekend, but time got away from me. Despite my best efforts, I fear I'll be a week or two late for the second coming if I don't get a better handle on my calendar. At any rate, these parfaits began life as a dessert that first appeared in Cooking Light magazine. I have since altered the recipe to suit my own needs and now serve it for breakfast or as part of a company brunch. I made them with a "blue" sauce this weekend, but if you substitute strawberries and raspberries for the blueberries and blackberries in the recipe below, you'll have a "red" sauce that is every bit as delicious as the original. These parfaits appeal to me because they are reasonably low in calories, and the use of Greek yogurt gives them enough protein to make an acceptable breakfast. Do try these. They are simple to make but they pack a real flavor punch that will get your day off to a great start. Here is how they are made.

Menu for the Week of July 6, 2014

Weekly Menu at One Perfect Bite... 

Greek-Style Roast Potatoes - We Are 238 Years Old Today

Photo courtesy of veteransunited.com

Have a wonderful holiday with your family and friends. It's time for all of us to celebrate.

From the kitchen of One Perfect Bite...If you are still looking for something to serve with your steaks or plain grilled chicken, I highly recommend this simple potato dish. The potatoes are easy and inexpensive to make and they are simply packed with flavor. I made them for the first time last evening and I liked them so well that they will become are a regular feature at my table. The potatoes bake for what seems a long time, but they get brown and crusty and all-together delicious as they cook. I know those of you who try them will love them and serve them often. Here is how they are made.

Nearly Perfect Rump Roast

From the kitchen of One Perfect Bite...Your success with this recipe will depend on the quality of the beef you are able to buy. Years ago, I could purchase a rolled rump roast that needed only to be seasoned prior to baking. The roast was tender and flavorful and truly effortless to make. While this recipe is a testament to the ease with which this type of roast can be prepared, the prepackaged meat available in supermarkets can be tough and you may not always get the results you hoped for. That's not the fault of this preparation. I've seen this recipe for a while now, and I wanted to have beef for sandwiches in the refrigerator for the upcoming holiday weekend, so I decided to give it a try. I was really pleased with the results and wanted to share the recipe and a tip or two with you. My first caution is important. The beef must be at room temperature for the meat to cook within the specified time. It also should sit for 20 minutes before it is sliced. The next time I make this, I plan to season the roast the night before I plan to serve it. It can handle a lot of salt, so don't be alarmed by the amount called for in the recipe. You may even want to use a bit more. If you use a rectangular piece of meat, you'll get the best results if you slice it against the grain after it has had time to rest. This is a nice recipe to have in your hopper, and when you decide to give it a try, flirt with the butcher to get the best rump roast he has in his locker. Here is how the roast is made.

Maraschino Cherry, White Chocolate and Oatmeal Cookies

From the kitchen of One Perfect Bite...Lest you lose more sleep, I'm here tonight to answer one of life's most vexing questions. What exactly are maraschino cherries? I know you're anxious, so we'll get right to the point. They are light colored sweet cherries that are bleached in a solution of calcium chloride and sulfur dioxide. When they turn yellow they are transferred from the bleach solution to vats of high fructose syrup and Red Dye #4, where they get sloshed and gradually become the vibrant red stemmed beauties you find in drinks and atop ice cream sundaes. I rarely have them in the house, but I had a visitor this week who had a request that demanded I use them. After our busy afternoon, I still had some remaining, and because I am frugal, I stuck the jar in the fridge with the intention of finding someway to use them. I found this recipe on the blog Yummy Addiction and decided these cookies would be a perfect way to finish the remaining cherries. Those of you who like sweet things will be thrilled with these. As I see it,  the oatmeal cancels out the butter, sugar and dye in the cherries and produces a  health food that has yet to be recognized. My feelings about the cherries aside, this is a really nice cookie that I know those of you who try will enjoy. Here is how they are made.

Beef, Blue Cheese and Onion Man-Sized Sandwiches

From the kitchen of One Perfect Bite... I usually pull this recipe from my files at this time of year. I like to have it handy when rain threatens to wash out our barbecues or picnics and a quick change of plans is necessary. In addition to being delicious, it's easy to make, and, in the great scheme of things, it actually borders on being economical. It also happens to be a favorite of the Silver Fox, so, should you by chance see him doing a rain dance, know that he is manifesting a craving for beef and has not yet come completely unwrapped. The recipe is easy to follow and once the onions are sliced, the oven does the bulk of the work, making it possible to have these sandwiches on the table in less than an hour. I like to serve these with a cheesy orzo, marinated cucumbers and tomatoes and the best rolls I can find. I hope you'll give this simple but delicious sandwich a try. I know the adults at your table will enjoy them, though the blue cheese may be to strongly flavored for younger eaters. Here is how these sandwiches are made.