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Publication: I'm Not Martha
More delicious apple recipes.

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         I'M NOT MARTHA - Tuesday, October 2, 2007

Help yourself to some great self-help videos on www.evtv1.com

Hi! I'm Lizzy!!  and I'm not Martha!!!

* Hey Lizzy girl!

Thanks for the different applesauce recipes.  We pick apples 
every year and our baskets are bigger than I can ever use. 
Give some other recipes for different courses and help this 
reader out. -Lois

No problem!  From soup to dessert just for you!

This is a great low cal soup and perfect for a fall dinner. 
And it's easy, too.

P.S. If you're interested we now have a forum. You can post 
comments on this and recent issues at... Not Martha forum


Crispy pancetta (Italian bacon) sprinkled on top adds a salty, 
savory flavor to this sweet soup.

1/4 cup (1/2 stick) butter
4 cups 1/2-inch cubes peeled celery root (from one 1 1/4-pound 
 celery root)
3 cups 1/2-inch cubes peeled cored Granny Smith apples (from 
 about 2 medium)
1 1/2 cups chopped onion (about 1 large)
4 cups (or more) low-salt chicken broth
1/2 cup chopped chives
1/2 cup grapeseed oil
Pinch of salt
3 ounces thinly sliced pancetta (Italian bacon)

Melt butter in heavy large pot over medium heat. Add celery 
root, apples, and onion. Cook until apples and some of celery 
root are translucent (do not brown), stirring often, about 
15 minutes. Add 4 cups broth. Cover and bring to simmer. 
Reduce heat to medium-low; simmer covered until celery root 
and apples are soft, stirring occasionally, about 25 minutes. 
Remove from heat; cool slightly.

Working in batches, puree soup in blender until smooth, adding 
more broth by 1/4 cupfuls to thin to desired consistency. 
Return soup to pot. Season to taste with salt and pepper. DO 
AHEAD: Can be made 1 day ahead. Refrigerate uncovered until 
cold, then cover and keep refrigerated.

Puree chives, grapeseed oil, and pinch of salt in blender 
until smooth.

Preheat oven to 375 F. Arrange pancetta slices in single layer 
on rimmed baking sheet. Roast until pancetta is browned and 
crispy, about 18 minutes. Transfer to paper towels to drain. 
Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 
2 hours ahead. Let stand at room temperature.

Rewarm soup over medium heat. Divide soup among bowls. Sprinkle  
pancetta crumbles over each serving. Drizzle each bowl with 
chive oil.

Makes 6 servings
Bon Appetit |  September 2007

For those who are starting to think about Thanksgiving and 
want to try out a different take on dressing, this is fabulous!


This stuffing pairs perfectly with roast turkey and pork roasts.

1 1/4 pounds lean pork tenderloin
10 ounces fresh pork fat
1 teaspoon salt
1 teaspoon dried thyme, crumbled
1 teaspoon dried sage, crumbled
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground allspice
1/4 cup Cognac

13 to 14 cups 1/4-inch day-old French bread pieces
(crusts trimmed)

10 tablespoons (1 1/4 sticks) unsalted butter

2 cups finely chopped peeled tart green apple (about
1 1/4 pounds)
1 1/2 cups minced onion
1 cup minced celery
3/4 cup minced fresh parsley
1 tablespoon ground sage
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon salt
Freshly ground pepper

Place pork tenderloin and pork fat on baking sheet. Freeze 
20 minutes. Quickly cut meat and fat into 1-inch cubes. Pass 
cubes through meat grinder fitted with fine blade (or have 
butcher grind meat and fat together twice). Transfer mixture 
to large bowl. Add salt, thyme, sage, nutmeg, pepper, and 
allspice and mix well. Blend in Cognac. Cover and chill over-

Preheat oven to 300 F. Spread French bread on 2 large baking 
sheets. Bake until brown and dry, stirring frequently, 20 to 
30 minutes. Let cool. Transfer to large mixing bowl.

Melt 2 tablespoons butter in large skillet over medium-high 
heat. Add sausage and cook until no longer pink, 5 to 7 minutes, 
stirring and pressing with fork occasionally to break up lumps. 
Add sausage to bread using slotted spoon. Discard fat from 

Melt remaining butter in same skillet over low heat. Add apple,  
onion, and celery and cook until vegetables begin to soften, 
5 to 7 minutes, stirring occasionally. Stir in parsley and cook 
2 to 3 more minutes. Add mixture to bread and toss gently. 
Blend in remaining ingredients. Taste and adjust seasoning. 
Cool completely.

If serving stuffing separately (without turkey), cover and bake 
1 hour in 325 F oven.
Makes 3 1/2 quarts.

Bon Appetit |  November 2006; originally published in November 

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A nice side dish for any occasion.


2 tablespoons lemon juice
1 tablespoon apple jelly
4 large carrots, peeled, grated
1 large Golden Delicious apple, peeled, grated
1/3 cup chopped roasted cashews
1/3 cup raisins

Whisk lemon juice and jelly in large bowl to blend. Add 
carrots, apple, cashews and raisins. Season to taste with 
salt and pepper. Toss thoroughly.
Serves 4.

Bon Appetit |  October 1991

This is a tip of the hat to my friends in New Orleans.  Every 
time I go I have to have beignets...sort of an apple doughnut 
only better and not as doughy.  There's no place like the Big 
Easy and my prayers are with you all still.


For sauce
1 cup sugar
3 tablespoons unsalted butter, cut into pieces
1/3 cup water
1/4 cup dark rum
1/2 teaspoon cider vinegar
1/4 cup heavy cream

For beignets
About 8 cups vegetable oil, divided
2 Golden Delicious apples
1 3/4 cups self-rising cake flour, divided
1 large egg
3/4 cup sparkling apple cider
Confectioners sugar for dusting

you'll need: a deep-fat thermometer; a 1-inch round cookie 
cutter or a melon-ball cutter

Make sauce:
Heat sugar in a 12-inch heavy skillet over medium heat, 
stirring with a fork to heat sugar evenly, until it starts 
to melt, then stop stirring and cook, swirling skillet 
occasionally so sugar melts evenly, until it is dark amber. 
Stir in butter, water, rum, vinegar, and a pinch of salt 
(caramel will harden and steam vigorously) and cook over 
low heat, stirring occasionally, until caramel has dissolved. 
Add cream and bring to a boil, stirring, then remove from 
heat. Cool to warm.

Make beignets:
Preheat oven to 250 F with rack in middle. Set a cooling rack 
in a large shallow baking pan.

Heat 2 inches oil in a 5- to 6-quart heavy pot over medium-
high heat to 375 F.

Meanwhile, peel apples and cut crosswise into 1/4-inch-thick 
slices. Cut out core with cutter, then pat apple rings dry.

Put 1 1/4 cups flour in a large shallow bowl and make a well 
in center. Beat egg in a small bowl with a fork, then stir in 
cider and 1 tablespoon oil and pour into well. Stir with fork 
until a lumpy batter forms.

Working in batches of 3 or 4, dredge apple rings in remaining 
1/2 cup flour, shaking off excess, then dip in batter to coat, 
letting excess drip off, and fry, gently turning over once 
with a slotted spoon, until golden brown on both sides, about 
2 minutes total per batch. Transfer to rack and keep warm in 
oven. Return oil to 375 F between batches.

Just before serving, dust warm beignets with confectioners 
sugar. Stir sauce, then serve on the side.

* If you can't find self-rising cake flour, you can substitute 
self-rising all-purpose. Use 1 cup in the batter and 1/2 cup 
for dredging. Increase cider to 1 cup and follow recipe as 

* Sauce can be made 3 days ahead and chilled, covered. Warm 
before serving.

* Beignets are best freshly made but can be fried 2 hours ahead 
and kept, loosely covered, at room temperature. Reheat beignets 
(they should not touch) on a rack set in a large shallow baking 
pan, uncovered, in a 325 F oven until hot, 15 to 20 minutes.

Makes 4 to 6 (dessert) servings
Bon Appetit |  December 1996

Ok Lois, now you've gone and done it.  I want a beignet...
really bad! You'll fine me in a cloud of confectioners' sugar!


Questions...Comments...? email Lizzy

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END OF I'M NOT MARTHA - http://www.gophercentral.com
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