I’m not quite sure how to pronounce “timbales” (2 syllables or 3) – it seems to depend on whether or not you are using the French or Spanish pronunciation.
The name derives from “kettledrum” after the drum-like mold in which the dish is baked.
Growing up I was a drummer and we often played drums called “timbales.” We pronounced them like this.
Foodie Tips ~
♥ In a hurry? I think you can substitute canned peas for the frozen and save yourself a step. And a pot to clean.
♥ I must have been a salt block lovin’ cow in a former life. For some reason I couldn’t get enough salt on these so I used more than what was noted below.
♥ White Pepper? Didn’t find it at my grocery. I just used fresh cracked black pepper. Sorry, Mom!
♥ I don’t own any custard cups so I used the 4 ramekins, shown below. As a result I made larger timbales which required a little more time cooking. If you’re not planning on eating this as your only item I’d suggest making 6 and serving as a side.
10 ounces | frozen peas
1 cup | cooked rice
1 cup | chicken broth
½ cup | cream
4 | cage free eggs, beaten
1 tablespoon | parsley, chopped
¼ teaspoon | celery salt
¼ teaspoon | onion salt
for the sauce:
1 cup | falfurrias brand butter
¾ cup | celery tops, finely chopped
¼ cup | flour
¼ teaspoon | salt
⅛ teaspoon | celery salt
⅛ teaspoon | white pepper
2 cups | milk
to garnish | more chopped parsley
ii. what to do
0. Heat oven to 325°F.
1. Cook the peas and drain. Combine the peas with the next seven ingredients – the rice, broth, cream, eggs, parsley, celery salt and onion salt.
2. Grease 6 custard cups (or ramekins) and fill each 2/3 full of the pea mixture from step 1 above. Place the custard cups on a shallow roasting pan filled with 1 inch of hot water and place in oven.
3. Bake 45 minutes or until an inserted knife comes out clean.
4. After the timbales have been baking about 25 minutes, let’s make the sauce. Melt the butter in a sauce pan. Add and sauté the celery. Blend-in the flour, salts, pepper and milk. Simmer 6-8 minutes, stirring often until thickened.
5. Un-mold the pea timbales onto a warm serving platter and top with celery sauce and some chopped parsley.
Yields about 4-6 servings.
Here’s a scan of Mom’s original recipe!
If you missed the Sofia Vergara You Tube link above you have to watch it now. A guaranteed belly buster!
These tasty bacon roll-ups are such an “easy-do”
Enjoy this family recipe from Betty and me to you
A savory bacon-y sensation in every single bite
Serve ’em warm with sweet tea and they’ll certainly delight!
Foodie Tips ~
♥ When cheese heard it wasn’t invited to the roll-up party it was pretty sad. :*( Next time we’ll toss-in a little shredded Trader Joe’s 4-Cheese blend (a tasty mix we lovingly call stinky cheese) to help liven the roll-up party.
♥ I used to be on a black peppered bacon kick but for this I used Applewood smoked bacon.
♥ If your bacon isn’t super crunchy it may be hard to crumble. I used kitchen sheers to help me cut things into shape.
♥ Dividing 6 pieces of crumbled bacon into 8 equal portions can seem tricky. I spread the bacon crumbles on a round plate, divided them into half, then I halved the halves again and then each half I halved again. The result? A lot of halving plus 8 mouth-watering piles of bacon-y deliciousness that were pretty close in size. Shazam!
♥ If you dream in Bacon-Vision then make sure and check my favorite Trader Joe’s Bacon Cheesebread recipe or click the little “bacon” word at right … riiiiight there between avocado and baking soda! Yes! Clicking the “bacon” link will load-up all the recipes here at Betty’s Cook Nook that contain bacon … including my all-time favorite California Potato Salad. The magic of bacon!
1 package (8 rolls) | pillsbury brand crescent rolls
a few dashes | onion salt
6 pieces | bacon, cooked and crumbled
ii. what to do
1. Cook 6 slices of the bacon until they are crisp. Drain, pat dry (or rest between paper towels) then crumble.
2. Preheat oven to 375°F.
3. Separate crescent rolls from the package. Sprinkle each with a little onion salt.
5. Roll-up the dough starting at the wide end. Place on a baking sheet, point side down. Continue until you’re done with all 8 roll-ups.
6. Bake in your oven for 10-15 minutes (do not overcook, like I did. My temperamental gas oven and I are on shaky ground with one another.)
Yields 8 bacon roll-ups and up to 8 happy people!
Here’s a scan of Mom’s original Easy-Do Bacon Roll-Ups recipe!