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LET'S TALK, LET'S COOK by Mary Alesi Memories from certain foods or drink where we began in life never leave us. I lived in Detroit, Michigan and a favorite soda drink I loved was Vernor's Ginger Soda. It all started during the Civil War when a Detroit pharmacist, James Vernor, was called to fight in the war in l862. Before going off to fight, he stored a secret mixture of 19 ingredients in an oak barrel. Four years later, in 1866 when he returned from the war, he happily discovered the aging process had deliciously transformed into a robust taste of Vernor's ginger soda. This soda is over 140 years old. If it was not for the Civil War we may never have had Vernor's soda pop. Pepper Chicken Ingredients: 2 tablespoons vegetable oil 1 pound boneless, skinless chicken breast, cut into l-inch pieces ½ cup ketchup 3 tablespoons light soy sauce 1/8 teaspoon black pepper 2 tablespoons all-purpose flour 1 large onion, halved and cut into thin slices 2 green peppers, seeded, cored and cut into thin slices 1 can (4 ounces) sliced mushroom, drained. Cooked white rice for serving. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, cook for 5 minutes, stirring occasionally. In a medium-size bowl, whisk 1 cup water, ketchup, soy sauce and pepper, gradually whisk in the flour. Remove chicken from skillet. Stir in the water-ketchup mixture and bring to a boil, add chicken and the onion. Reduce heat to a simmer and cook, covered, for 20 minutes, stirring occasionally. Add peppers and mushrooms and simmer, covered for 15 more minutes. Serve with rice. Makes: 4 servings. Caramelized apple cake Ingredients: 1½ cups flour 1½ teaspoons baking powder ½ teaspoon salt ½ cup butter, plus 5 tablespoons softened butter 2/3 cup sugar 2 eggs 1 teaspoon vanilla ½ cup sour cream ½ cup brown sugar (packed) 2 Large Granny Smith apples, peeled, cored, cut into ¼" slices Heat oven to 375 degrees Mix flour, baking powder and salt in medium-size bowl: set aside. Using an electric mixer on high speed, beat ½ cup of butter in large bowl for 1minute or until creamy. Add sugar and beat until light and fluffy. Add eggs and vanilla, and beat until blended. Reduce speed to low. Gradually blend in flour mixture, then sour cream. Melt remaining 5 tablespoons butter in an ovenproof 10-inch nonstick skillet. Add brown sugar; stir 2 minutes Add apple slices to the pan and reduce heat to medium-low. Cook for about 10 minutes or until tender. Let cool for 5 minutes. Spoon batter over apples and spread to edge of pan. Bake for 30 minutes at 375 degrees. Cool on rack for 20 minutes. Run knife around edge. Kitchen Prayer Bless my little kitchen, Lord I love its every nook. Bless me as I do my work Wash pots and pans and cook. May the meals I prepare Be seasoned from above With thy Blessing and thy Grace. But most of all, thy Love. By Mary Lacayo Have a Happy Thanksgiving day with all your loved ones. Ciao with love, Mary Alesi, CC Member Emeritus Italian Catholic Federation, 675 Hegenberger Road, Suite 230, Oakland CA 94621 tel: 888/ICF-1924; 510/633-9058; fax: 510/633-9758; Email: info@icf.org Website designed by HYPERSPHERE