Chili revelations

Posted on January 30, 2012 by brickers

Chili has long been a subject of dissension at our abode.

HubbyBryan is a chili aficionado.

I am not.

For me, it’s because of the beans — one of my food foibles. It’s a texture thing.

I don’t do chili. I don’t do baked beans. I don’t do refried beans.

I will do green beans, but that’s it.

So chili hasn’t been on the menu at our house. Ever.Bryanhas to get his chili fix elsewhere.

But the other day, I came across a recipe — actually I printed it on the Lifestyles page last Monday — for a beanless chili, the like of which our friends inTexashave long enjoyed. They say real chili doesn’t have beans — an opinion I’m glad to proliferate.

So, for the first time ever, we had chili at our house last week And I have to say I rather liked it. The key to this chili are the layers of heat and flavor. The original recipe called for three different types of chili powder. Thanks to traveling relatives, I had someNew Mexicochili powder in the cupboard, and we found dried chipotle peppers in the grocery store, which I ground in the blender.

 I made a few other minor alterations to the recipe. And for those of you out there who prefer beans in their chili, I say go ahead and add them — just don’t invite me!

TexasRed Chili

In a large pot over medium-high heat, brown 1 pound ground sirloin, 1 pound ground chuck and 1 large yellow onion, chopped.

Add two 10-ounce cans chopped tomatoes with chili peppers (Ro-Tel), one 12-ounce bottle beer (Lone Star makes it Texas-authentic, but any lighter beer will do), one 6-ounce can tomato paste, one large carrot, peeled and grated, 1 tablespoon dried cumin, 1 tablespoon dried oregano, 2 cloves garlic, finely chopped, 2 teaspoons salt, 1 tablespoon New Mexican chili powder, 1 tablespoon ancho chili powder, 1 teaspoon chipotle chili powder and ½ teaspoon cayenne pepper. Stir well, cover, reduce heat to low and cook for 2 hours, stirring occasionally.

If chili is too thick, water or an additional beer (we used another half beer) may be added, a little bit at a time, so the chili doesn’t get too thin.

Serve with cornbread.

 

So far, there’s only been one response to my plea for comfort food recipes. It came from Becky Hudson of Slayton, daughter of former Daily Globe editor Lew Hudson and his wife, Irma, who now life in Baxter,

“I noticed that you were seeking comforting foods — well this is an oven stew that always does it for me,” emailed Becky. “I got the recipe from a dear friend, Grace Meier, who for years was the cook for the senior dining program inFuldaand Slayton.  She since has retired, but I’m sure they miss her fabulous culinary skills and loving care with which she prepared the food every day.  This recipe can be prepared for 12, 24 or 36 or 50 servings.  This stew is naturally served with delicious baking powder biscuits or the cheese biscuits you mentioneda couple weeks ago.  Delicious and so cozy ona cold winter’s evening!!”

Oven Stew

Brown 2 pounds beef with 1 onion, chopped, and 1 cup chopped celery. Add 8 potatoes, cubed, 1 cup tomato juice, 1 tablespoon tapioca, 2 tablespoons sugar and 2 teaspoons salt. Cook in a 325-degree oven for 3 hours.

 Here are the proportions for the larger quantities:

24 servings: 16 potatoes, 1½ pounds carrots, 2 cups celery, 3 medium onions 5 pounds beef, 2 cups tomato juice, 4 tablespoons tapioca, 2 tablespoons sugar and 4 teaspoons salt.

36 servings: 24 potatoes, 2 pounds carrots, 3 cups celery, 4 onions, 7 pounds beef, 6 cups tomato juice, 12 tablespoons tapioca, 6 tablespoons sugar, 8 teaspoons salt, 3 cups tomato juice, 4 tablespoons tapioca, 2 teaspoons sugar, 4 teaspoons salt.

 

Now won’t you follow Becky’s lead and share your favorite comfort food recipe? Email me at brickers@dglobe.com; send via regular mail to Lagniappe, Daily Globe, Box 639, Worthington 56187; or check out this blog online at http://lagniappe.areavoices.com.

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In search of cozy cuisine

Posted on January 19, 2012 by brickers

Cozy.
Isn’t that a great word? In two short syllables, it summarizes what we all seek this time of year.
We want to be warm and cozy. We all want to feel cozy.
And we all want to eat cozy.
When I think of cozy meals, my mind generally turns to two categories of food: hot dishes and soups. Those are the things I tend to make when I want comfort foods.
And, since I haven’t had any luck in coaxing any healthy recipes out of you readers yet in this new year, I thought maybe we’d try a new category — cozy. Please, please, please share your favorite hot dish and soup recipes for publication in this forum. They don’t have to be anything fancy — in fact, most of us prefer the simpler the better, right?
I’ll start things off with this Asian-style casserole, which makes use of the meatloaf mixture from the grocery’s meat case.

Asian Wild Rice Bake

Brown 1½ pounds meatloaf mix; drain fat. Add to 3 cups cooked wild rice.
In same skillet, sauté ½ cup chopped onion and ½ cup chopped red bell pepper until tender, about 5 minutes.
Combine 1/3 cup low-sodium soy sauce, two cans low-sodium cream of chicken soup, 2 teaspoons grated fresh gingerroot, one 8-ounce can sliced water chestnuts, drained, and one 14½-ounce can bean sprouts, drained and rinsed. Combine soup mixture with meat mixture and sautéed vegetables. Pour into a greased 3-quart casserole. (At this point, casserole can be refrigerated overnight, if desired.)
Heat oven to 350 degrees. Cover dish with aluminum foil and bake for 45 minutes. Uncover and sprinkle with 6 ounces chow mein noodles. Bake 15 to 20 minutes longer, until heated through.

 At this time of year, I’ll often whip up a pot of soup out of whatever I have on hand. Since I can usually find potatoes, carrots, celery and a can of corn in the larder, this recipe fits the bill.

Cheese and Ham Chowder

In a large saucepan, combine 2 cups water, 2 cups peeled and cubed potato, ½ cup sliced carrots, ½ cup sliced celery, ¼ cup chopped onion, ¾ teaspoon salt and ¼ teaspoon pepper. Bring to a boil over high heat; reduce heat to low, cover and simmer for 8 to 10 minutes, or just until the vegetables are tender. Remove from heat, but do not drain.
In a medium saucepan over medium heat, melt ¼ cup butter or margarine. Stir in ¼ cup flour and cook for about 1 minute. Add 2 cups milk and cook until thickened and bubbly, stirring constantly. Add 2 cups (8 ounces) shredded cheese (cheddar, American or other favorite that melts easily) and heat until cheese is melted, stirring constantly. Pour the cheese mixture into the vegetables and mix well. Add one 16-ounce can whole kernel corn, drained, and 1½ cups cooked ham, diced. Continue to cook on low until heated through, stirring occasionally.

With the addition of salad and bread, both hotdishes and soups can become a hearty winter meal. Newsroom colleague Justine Wettschreck recently shared a biscuit recipe that is supposed to be a copycat of the breads served in a well-known seafood chain. Since the original recipe looked to be for a huge quantity and required the weighing of ingredients, I winged it and came up with this satisfactory facsimile, which made 15 small biscuits.

Cheddar Biscuits

Combine 2 cups low-fat baking mix with scant 1 cup water or skim milk to make a sticky dough, just a bit stiffer than a thick batter. Stir in ¾ cup extra sharp cheddar cheese.
Use a medium-size cookie scoop or tablespoon to drop dough onto a parchment-paper lined baking sheet.
Bake at 375 degrees for 10-12 minutes, watching carefully so biscuits don’t burn on the bottom. (At the end of the baking time, I turned on the broiler for a minute to get a bit more color on the top of the biscuits.)
While biscuits bake, combine 2 tablespoons melted butter or margarine, ½ of a garlic clove, finely minced, 1/8 teaspoon onion salt and 1/8 teaspoon dried parsley or basil. Brush tops of biscuits with the butter mixture when they come out of the oven.

Daily Globe Features Editor Beth Rickers can be reached at 376-7327; email brickers@dglobe.com; or mail to Lagniappe, Box 639, Worthington 56187.

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To-dos for 2012

Posted on January 9, 2012 by brickers

I am not a neat freak.

That’s a statement to which my husband will readily attest.Bryanis much more apt to pick up something around the house and put it away. He likes things orderly.

I, on the other hand, just don’t notice the object.

Cleaning is something I generally look at as a necessary evil. It’s not something I enjoy. I dust and do other chores as necessity arises. My main complaint about cleaning is the snowball effect: You start out doing one little chore, and then you see another thing that needs to be cleaned, and then another, and another. Pretty soon I’m feeling overwhelmed by all that needs doing. It’s easier to just ignore it.

But, after several weeks of being caught up in the holiday hustle-bustle, I find it’s time for a bit of recipe housecleaning. I’ve been hanging on to a few recipes for way too long, so it’s time to share.

First on the to-do list is a treat that dates back to Thanksgiving. I utilized some of the wonderful pecans sent by our good friends, Erwin and Annette Rath, purveyors of nuts at The Pecan House inCuero,Texas, in this bar/dessert that took the place of our traditional pecan pie.

Pecan Surprise Bars

Reserve 2/3 cup of a dry yellow cake mix for filling. In a mixing bowl, combine remaining mix with 1 egg and ½ cup margarine or butter. Mix until crumbly. Press in the bottom of a greased 9- by 13-inch pan and bake at 350 degrees until lightly brown, 15 to 20 minutes.

For filling, combine the 2/3 cup dry cake mix, ½ cup brown sugar, 1½ cups dark corn syrup, 1 teaspoon vanilla and 3 eggs. Pour over partially baked crust and sprinkle with 1 cup (or more) pecan halves or pieces.

Bake at 350 for 30 to 35 minutes. Cool and cut into squares.

 The students in her yoga class knew that Melissa Remme was a good teacher, but now we are also aware that she’s a fantastic cook and hostess. Melissa hosted a pre-Christmas gathering at her abode and served up these appetizers, which drew me back to the buffet table more than once. For the gathering, Melissa made the won ton cups ahead of time and stored them in a zip-top baggie.

Ranch Sausage Stars

Preheat oven to 350 degrees.

Cook and crumble 1 pound roll of regular pork sausage (about 2 cups cooked sausage). Drain and combine with 1½ cups grated sharp cheddar cheese, 1½ cups grated Monterey Jack cheese, 1 cup (or a bit more) prepared original ranch salad dressing mix, ½ cup chopped red bell pepper and one 2.25-ounce can sliced, ripe olives (optional).

Lightly grease a mini or regular muffin tin and press 1 fresh wonton wrapper into each cup. Brush lightly with vegetable oil. Bake for 5 minutes until golden.

Remove wontons from tins and place on baking sheet. Fill with sausage mixture. Bake 5 minutes, until bubbly. Makes 4 to 5 dozen appetizers.

 

I know that the holiday entertaining season is past, but Super Bowl Sunday isn’t too far off, and the Sausage Stars would also make good football food. For dessert, how about this slow cooker option, which Melissa also experimented with for her yoga gathering?

Blueberry Dump Cake

Dump a 21-ounce can blueberry pie filling into the bottom of a slow cooker.

In a separate bowl, cut ½ cup butter into 1 package yellow cake mix. Spread mixture over top of blueberry filling. Sprinkle ½ cup chopped nuts over top.

Cover and cook on low for 2 to 3 hours. Serve warm in bowls with ice cream or whipped cream.

 Now I can cross “get caught up on recipes” off my list of New Year’s resolutions. Next one down is to eat healthier in 2012, and I’m sure that’s one that some of you out there might share. Do you have some favorite low-fat, low-cal dishes that you’re willing to share? Please email to me at brickers@dglobe.com; or send via regular mail to Lagniappe, Daily Globe,Box 639,Worthington56187.

I am not a neat freak. That’s a statement to which my husband will readily attest. Bryan is much more apt to pick up something around the house and put it away. He likes things orderly. I, on the other hand, just don’t notice the object. Cleaning is something I generally look at as a necessary evil. It’s not something I enjoy. I dust and do other chores as necessity arises. My main complaint about cleaning is the snowball effect: You start out doing one little chore, and then you see another thing that needs to be cleaned, and then another, and another. Pretty soon I’m feeling overwhelmed by all that needs doing. It’s easier to just ignore it. But, after several weeks of being caught up in the holiday hustle-bustle, I find it’s time for a bit of recipe housecleaning. I’ve been hanging on to a few recipes for way too long, so it’s time to share. First on the to-do list is a treat that dates back to Thanksgiving. I utilized some of the wonderful pecans sent by our good friends, Erwin and Annette Rath, purveyors of nuts at The Pecan House in Cuero, Texas, in this bar/dessert that took the place of our traditional pecan pie. Pecan Surprise Bars Reserve 2/3 cup of a dry yellow cake mix for filling. In a mixing bowl, combine remaining mix with 1 egg and ½ cup margarine or butter. Mix until crumbly. Press in the bottom of a greased 9- by 13-inch pan and bake at 350 degrees until lightly brown, 15 to 20 minutes. For filling, combine the 2/3 cup dry cake mix, ½ cup brown sugar, 1½ cups dark corn syrup, 1 teaspoon vanilla and 3 eggs. Pour over partially baked crust and sprinkle with 1 cup (or more) pecan halves or pieces. Bake at 350 for 30 to 35 minutes. Cool and cut into squares. The students in her yoga class knew that Melissa Remme was a good teacher, but now we are also aware that she’s a fantastic cook and hostess. Melissa hosted a pre-Christmas gathering at her abode and served up these appetizers, which drew me back to the buffet table more than once. For the gathering, Melissa made the won ton cups ahead of time and stored them in a zip-top baggie. Ranch Sausage Stars Preheat oven to 350 degrees. Cook and crumble 1 pound roll of regular pork sausage (about 2 cups cooked sausage). Drain and combine with 1½ cups grated sharp cheddar cheese, 1½ cups grated Monterey Jack cheese, 1 cup (or a bit more) prepared original ranch salad dressing mix, ½ cup chopped red bell pepper and one 2.25-ounce can sliced, ripe olives (optional). Lightly grease a mini or regular muffin tin and press 1 fresh wonton wrapper into each cup. Brush lightly with vegetable oil. Bake for 5 minutes until golden. Remove wontons from tins and place on baking sheet. Fill with sausage mixture. Bake 5 minutes, until bubbly. Makes 4 to 5 dozen appetizers. I know that the holiday entertaining season is past, but Super Bowl Sunday isn’t too far off, and the Sausage Stars would also make good football food. For dessert, how about this slow cooker option, which Melissa also experimented with for her yoga gathering? Blueberry Dump Cake Dump a 21-ounce can blueberry pie filling into the bottom of a slow cooker. In a separate bowl, cut ½ cup butter into 1 package yellow cake mix. Spread mixture over top of blueberry filling. Sprinkle ½ cup chopped nuts over top. Cover and cook on low for 2 to 3 hours. Serve warm in bowls with ice cream or whipped cream. Now I can cross “get caught up on recipes” off my list of New Year’s resolutions. Next one down is to eat healthier in 2012, and I’m sure that’s one that some of you out there might share. Do you have some favorite low-fat, low-cal dishes that you’re willing to share? Please email to me at brickers@dglobe.com; or send via regular mail to Lagniappe, Daily Globe, Box 639, Worthington 56187.

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A late letter

Posted on December 28, 2011 by brickers

After a few weeks of relying on Dorthyisms — reprints of Christmas columns written by my late mother, Dorthy Rickers — I find myself in the position of having to play catch-up with this blog. For many years, mom wrote an annual Christmas column that was a letter to her granddaughters, Gretchen and Ingrid. Starting in 2009, I took over the tradition by writing a letter to the next generation, her great-grandchildren, Mason, 5, and Millie, 2, who are my great-nephew and great-niece (son and daughter of Gretchen and husband Steve Ennis). I didn’t get it done this year before Christmas, but that was fortunate, because I have much more to write to them now, after our Rickers Christmas get-together.

Dear Mason and Millie,
Santa has come and gone, but Christmas 2011 has continued for a few more days during your annual visit to Worthington. Just the other night, we gathered in the basement of our Lake Avenue home for the Rickers Stocking Exchange. We drew numbers to see who would go first, and luckily both of you were among the first to open their stockings (well, your mom did switch with Mason so he could go earlier), because I don’t think you could have waited much longer.
Cousin Sue had your stocking, Millie, and she filled it with some of your favorite characters — Dora the Explorer and Hello Kitty. We all laughed with delight every time you squealed “Dora” as her face was unveiled on a package. But the highlight of your stocking was a baby doll nestled in a tiny bassinet. The package says her name is Olivia, but you insisted she was just “Baby.”
You were dressed in the height of fashion — a tiny white fur vest over a black-and-white ensemble (a gift from your godmother, I was told), with gold shoes that squeaked when you walked and helped us keep track of your whereabouts, too. At age 2, you are a blur of light brown curls and laughter.
At one point in the evening, you repeatedly told me, “You going to jail,” as you played with the necklace around my neck. A bit baffled by this, and thinking maybe I misunderstood, I asked your mother about it, and she assured me I had heard right. Evidently it’s part of some game that you and your brother play. You said the same thing to your Great-Uncle Bryan and Aunt Michelle, so Aunt Ingrid (or as you and Mason call her, Aungrid) promised to bail us all out.
And speaking of your brother …
At age 5, Mason, you are looking so grown up, and you’ve taken so well to the role of Big Brother. Millie follows you everywhere and imitates everything you do, and you put up with it — even if she is a girl — without complaint.
While Millie likes Dora and dolls, you are much happier with cars and Transformers. During our Boxing Day gathering, our basement became a race track for your remote-control car, your relatives’ feet the obstacles in your way.
I’m also happy to note that you’ve become an artist. While waiting your turn with the stocking, you patiently colored a page in a Charlie Brown coloring book — and thoughtfully left it behind for me to hang on my refrigerator.
After getting moved up from No. 7 to No. 4 in the stocking-opening rotation, you carefully unwrapped each piece of the wonderful gift in your stocking. Great-Great-Aunt Jan (isn’t she great?) entrusted you with a wonderful Nativity set — a stable with all the characters in the Christmas story — that fits together like a giant wooden puzzle. How wonderful it will be for you to set it up at your home in Baxter!
And what a wonderful reminder of the legacy of faith in your family and the reason why we gather together to celebrate — Jesus’ birth: For unto us a child is born, unto us a son is given: and the government shall be upon his shoulder: and his name shall be called Wonderful, Counselor, The mighty God, The everlasting Father, The Prince of Peace.

Love, GAB (Great-Aunt Beth)

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Holiday blast from the past

Posted on December 13, 2011 by brickers

Since I’ve been busy with typing up the recipes for the Daily Globe’s 2011 Recipe Roundup Book, which is enclosed with this edition, here’s another holiday blast from the past from DotMom’s Mixing and Musing column from December 1971:

Are you curious about America’s heritage of Christmas customs? Consult Mrs. Gil Johnsson.
Wife of the Nobles County librarian, Lillian Johnsson seems to have read ever book in the library dealing with Yule traditions, especially in the field of cookery.

Not only has Mrs. J researched much culinary data, she has also applied it to her kitchen. In turn, she has “applied” it to the hips and waistlines of those of us attending the library’s Tuesday “Mama Is” Christmas foods program.

Billed as “Chef de Cuisine,” Mrs. Johnsson displayed, discussed and dispensed tastes of delectable dishes and dainties. In grammatic parlance, that’s far too much alliteration. In gastronomic terms, it was far too much temptation.

The dazzling array of foods of many nations — all prepared by Lillian Johnsson and her mother, Mrs. John Starkenburg — included unusual breads, several varieties of plum puddings and sauces, cookies, candies, desserts.

More than 100 homemakers, eager of holiday ideas, attended the Tuesday session and sampled the festive fare. Observing the tasters in their nibbling and diagnosing, we decided this cranberry dish, a favorite in the Starkenburg family for many years, was most popular.

Baked Cranberries

Combine 1 can whole cranberry sauce, 1 can jellied cranberries, 1½ boxes (8 ounce size) chopped dates and 1½ cups chopped pecans. Mix all together and put in buttered Pyrex 9- by 13-inch baking dish. Bake at 350 for 1 hour or until set. Cool and serve with whipped cream.

Being a rice pudding devotee, my personal vote for tops in desserts would be cast for this one.

Fruited Rice Pudding

Drain a 1-pound can fruit cocktail, reserving syrup. Combine the syrup with 3 cups cooked rice, ¾ cup milk, 2 well-beaten eggs, ½ cup granulated sugar and ½ teaspoon grated lemon rind. Put in well-greased 1 ½ quart casserole. Top with fruit cocktail.

Mix 1/3 cup packed brown sugar, 1/3 cup finely chopped nuts and 2 tablespoons flour. Cut in 3 tablespoons butter or margarine until mixture is crumbly. Sprinkle on fruit.

Bake at 375 about 45 minutes. Serve warm or cool. Makes 6 servings.

’Tis said, according to Lillian Johnsson’s research, that Henry VIII decreed that his cook concoct a new plum pudding every day for the 12 days of Christmas. ’Tis assumed that this library cooking expert made about that many puddings in preparation for her program. This was one of them.

Steamed Christmas Pudding

Cream ½ cup softened butter and 1 ½ cups brown sugar, firmly packed. Beat in 2 eggs and 1 teaspoon vanilla. Stir in 1 cup peeled, grated carrots, 1 cup peeled, grated apples, ½ cup raisins, 1 cup pecans, coarsely chopped. Sift 1 cup flour, 1 teaspoon baking soda and ½ teaspoon salt. Stir into creamed mixture. Add 1 cup fine dry white bread crumbs. Mix well. Spoon into well-oiled 1½ quart mold. Cover securely with mold lid or several thicknesses of waxed paper tied in place with string.

Place mold on a rack in covered kettle of boiling water. Water should come halfway up on the mold. Steam for three hours. Unmold pudding onto serving plate; flame if you wish. Serve hot with caramel sauce. Serves 8 to 10.

Caramel sauce: In small saucepan combine ½ cup brown sugar, firmly packed, 1 tablespoon cornstarch, dash of salt. Add 1 cup boiling water. Cook until thickened and clear; stir constantly. Remove from heat; stir in 2 tablespoons butter and 1 teaspoon vanilla.

For flame: Soak sugar cubes in lemon extract tinted with red food color. Just before serving, place 2 or 3 cubes on top of pudding or several around sides, not touching pudding (use a metal or flameproof dish. Light the cubes.

Of all the traditions discussed by Lillian Johnsson, the one most ladies in her audience could identify with most was “borrowing Mother’s recipes.” This is one of Mrs. Starkenburg’s specialties which made a hit among the tasters.

Almond Slices

Combine ½ cup shortening and ½ cup butter with 2 cups flour, ½ teaspoon salt and 1/3 cup cold water. Prepare like pastry dough. Roll out a little more than half the dough to fit a 9- by 13-inch pan. Bring it up the sides of the pan.

Beat 4 egg yolks, adding 8 tablespoons milk, 2 cups sugar, 8 tablespoons flour and 4 teaspoons almond extract. (That’s right — 4 teaspoons.) Beat until well-blended. Pour over crust. Cover with remaining dough, rolled out. Brush top with cream and sugar. Bake at 350 about 1 hour, or at 325 if Pyrex pan is used. Cut in squares.

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Mixing & Musing memories

Posted on December 2, 2011 by brickers

In anticipation of the large pre-Thanksgiving section, I searched through the Daily Globe archives for some  of DotMom’s holiday themed columns. But there wasn’t enough space to share them there, so here’s some classic Dorthy Rickers from 50 years ago — December 1961:

According to a new tune, “Christmas is a whispering time of the year.” And in this corner of the Globe, we enjoy whispering holiday cookery secrets, like these candies, a luscious specialty of Mrs. M.W. Lieske.

Chocolate Creams

Combine 1 pound powdered sugar, ½ cup butter and 4 tablespoons whipping cream of condensed milk. Beat with electric beater until creamy. Add flavoring of your choice: vanilla or peppermint, maple, coconut, etc. Drop by teaspoon on waxed paper. Set in refrigerator overnight.
Chocolate coating: In double boiler, melt slowly 2 squares bitter or semisweet chocolate (or a combination of both), ½ package chocolate chips, 2 tablespoons butter and 1 to 2 square inches of paraffin. Roll creams in chocolate and drop on waxed paper.

It’s also a bewildering time of year for young and old. For instance, 10-year-old Kris Bisch is bewildered by all the extra baking her mom, Mrs. Everett Bisch, has been doing. The other day when Emma concocted some special goodies, Kris said, “Now is this for us or for the freezer?”
Stirring up some Christmas bread for the freezer today, this mixer giggled again over an incident at the local Methodist bazaar. Mrs. Maurice Rubsam was receiving breads and rolls and taking them to the baked goods counter. As one lady delivered her very special bread, she said, “This is Heidelberg bread.” But Doris misunderstood. She took it to the ladies at the counter and said, “This is Mrs. Heidelberg’s.”

From Mrs. Art Kruse of Bigelow comes this holiday bread, which is unusual in that it requires no shortening.

Cherry Nut Christmas Bread

Add 1 cup sugar to 2 beaten eggs. Sift 1½ cups flour, 1½ teaspoons baking powder and ¼ teaspoon salt. Cut up 8 ounces maraschino cherries and sprinkle with some flour. Mix all together, add cherry juice and ½ cups nuts. Bake 45 minutes at 350 degrees.

Overheard at a local lunch counter: Husband and wife quietly discussing their gift list. She became very enthusiastic, “Let’s get this for Mom, and that for so and so, etc.” Mrs. Rattled on and on, Mr. became more and more quiet, until finally he said firmly and loudly, “Listen, money is easy to spend, but hard to make!” How’s that for the understatement of the year?

Yes, December certainly has its debits, but think of all its dividends. Among the most enjoyable dividends are the many inspiring choir concerts. Behind those concerts are some hectic hours, headaches and frazzled nerves for choir directors. Before the Methodist choir presented its lovely holiday concert, director Mrs. Dale Moeding experienced a dreadful nightmare: First, came concert time and Lois discovered she had forgotten all her music. Then, she looked about her to find that she was appearing in a mammoth auditorium. Thank goodness, Lois woke up just as she dreamed that she raised her hand to being the first number and a choir member spoke up, “But we don’t know that one.”

Music instructors have a busy life the year round, then add to t the reality of the holiday whirl, and they are really in a spin. Mrs. Dick Bellows is one of several local moms who teaches piano along with her homemaking. When someone learned that Lois Bellows has four small daughters and still maintains a regular schedule of piano teaching, they asked, “How do you ever manage that?” Lois smiled, “I must confess that I really enjoy it, for you see, it’s the only chance I have all day long to sit down.”

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Delicious dilemma

Posted on November 25, 2011 by brickers

As of the writing of this post, I’m still waffling over what will be dessert for our Thanksgiving dinner.
I had planned to make pecan pie bars, as none of the guests at our table is particularly fond of pumpkin pie. But then a recipe popped into my email inbox that combines my two favorite pies into one decadent offering: Chocolate Silk Pecan Pie. Doesn’t that sound amazing?
I’ve already bought the ingredients for the bars, but it would only take one more trip to the store to get the extra items needed for the pie. Hubby Bryan says the pie sounds like too much work, but my qualm is that it would be awfully rich after a big meal.
So, to pie or not to pie is still the question. Whether it gets served on Thursday or not, I’m sure this pie is destined to be made by me sometime in the near future.

Chocolate Silk Pecan Pie

Heat oven to 350 degrees. Using 1 box refrigerated pie crusts, softened as directed on the box, place crust in 9-inch glass pie plate as directed for one-crust filled pie.
In small bowl, beat 2 eggs with electric mixer on medium speed until well blended. Add 1/3 cup granulated sugar, ½ cup dark corn syrup, 3 tablespoons butter, melted, and 1/8 teaspoon salt; beat 1 minute. Stir in ½ cup chopped pecans. Pour into crust-lined pie plate. Cover crust edge with strips of foil to prevent excessive browning. Bake for 40 to 55 minutes or until center of pie is puffed and golden brown, removing foil during last 15 minutes of baking time.
Meanwhile, in a blender or food processor, place 1 cup hot milk, ¼ teaspoon vanilla and one 12-ounce bag semisweet chocolate chips (2 cups). Cover and blend for 1 minute or until smooth. Refrigerate until mixture is slightly thickened but not set, about 1½ hours.
Gently stir chocolate filling and pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.
Top with whipped topping or whipping cream that has been beaten with 2 tablespoons powdered sugar and ¼ teaspoon vanilla until stiff peaks form. Garnish with chocolate curls.

I’m a bit belated in printing this recipe from our annual Oktoberfest party, which took place about a month ago, but this dip, toted to our house by Millie Hamman, would also be appropriate for holiday and football entertaining.

Reuben Dip

In a slow cooker, combine one 16-ounce jar sauerkraut, drained; ½ pound deli-style corned beef, shredded; one 8-ounce package cream cheese, softened; one 8-ounce package shredded Swiss cheese; and ¼ cup Thousand Island salad dressing. Cover and cook on high setting for 45 minutes, stirring occasionally, just until heated through and cheese is melted. Makes 6 to 7 cups.

Sister Margaret shares this updated version of  butternut squash soup, which she recently served to a luncheon gathering, along with pasta salad and apple crisp.

Curried Butternut Squash Soup

Preheat oven to 425 degrees. In a large baking dish, place 3 pounds butternut squash, peeled, seeded and diced into 1-inch cubes, and 2 medium onions, peeled and quartered. Cover with 29-ounces canned chicken broth and bake, uncovered, stirring occasionally, for 1 hour.
Remove from oven and let cool for about 15 minutes. Puree in batches in a blender or food processor.
In a large skillet, toast 1½ teaspoons curry powder over low heat until fragrant, about 2 minutes, being careful not to burn. Stir into soup along with ½ teaspoon cayenne pepper and salt and pepper to taste. Garnish with sour cream and thinly sliced scallions.

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Dishing about the feast

Posted on November 21, 2011 by brickers

Apologies to my online readers: This blog was supposed to post on Nov. 16, but for some reason — neglect on the part of its writer, I guess — it didn’t get put up online.

The countdown is on: Just eight days until the big Thanksgiving feast — and only seven (or less) until preparations for such feast must be in full swing.
At our abode — as I assume it is at most Thanksgiving dinner venues — there are certain dishes that must make it to the table. At the top of our list is the Crockpot Stuffing. Since DotMom first printed this recipe a number of years ago, I have convinced a few people that it really is the best — and easiest — method for stuffing preparation.
I continue that mission today by reprinting the recipe once again (and you can likely put it on the agenda for next year’s blog, too). Even though it isn’t “stuffed” inside the bird, I can justify calling it “stuffing” because I sometimes make such a big batch that it has to be “stuffed’ into the slow cooker … or maybe because Hubby Bryan and I stuff ourselves full of it every year.

Crockpot Stuffing

In 1 cup butter, sauté 1 cup chopped onion and 2 cups chopped celery. Remove mixture from stove and stir in 1 teaspoon poultry seasoning and 2 teaspoons sage.
In a large bowl, combine 12 cups dried bread pieces with the butter-vegetable mixture. Beat 2 eggs and combine with 3 cups chicken broth; pour over bread and stir well to combine.
Place mixture in slow cooker and cook on low for 4 hours. (I turn it up to high for about 1 hour in order to get the crispy stuff around the edges.)

While some dishes are mandatory for Thanksgiving, there are a few areas in which the cook can take some liberties— usually in the side dish and dessert categories — so we delve into the realm of alternatives. In response to my last blog’s plea for Thanksgiving fare, Lola Geisendorfer offers this sweet potato recipe acquired from daughter Becky Sitarchuck, an avid cook who lives in Philadelphia. The recipe came from Becky’s gourmet club.

Sweet Potato Casserole

To 3 cups mashed sweet potatoes (boil and mash 4 large whole sweet potatoes), add ½ cup sugar, 2 beaten eggs, ½ cup butter, 1 teaspoon vanilla and 1/3 cup milk. Place this mixture in a 9- by 13-inch baking dish.
For topping, combine 1/3 cup melted butter, ½ cup flour, 1 cup light brown sugar and 1 cup chopped pecans. Sprinkle over top of sweet potatoes.
Bake 25 minutes at 350 degrees.
This dessert recipe received rave reviews during a recent Daily Globe potluck event. It was contributed to the lunchtime buffet by Laura Bosma of Ocheyedan, Iowa, who credits it to celebrity cook Paula Deen, via the Food Network. Because it’s made the day ahead, it’s a great alternative to the traditional Thanksgiving pumpkin pie and will satisfy both the pumpkin lovers and pumpkin not-so-muchers.

Pumpkin Gingerbread Trifle

Bake two 14-ounce packages gingerbread mix according to package directions; cool completely
Meanwhile, prepare one (5.1-ounce) box cook-and-serve vanilla pudding mix according to package directions and set aside to cool. Combine one 30-ounce can pumpkin pie filling with ½ cup packed brown sugar and 1/3 teaspoon ground cardamom or cinnamon; stir pumpkin mixture into the cooled pudding. Thaw a 12-ounce container frozen whipped topping.
Into the bottom of a large glass bowl or punch bowl, crumble 1 batch of the gingerbread. Pour ½ of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding and whipped topping. Sprinkle the top with ½ cup crushed gingersnaps, if desired. Refrigerate overnight.

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Orzo overload

Posted on November 14, 2011 by brickers

It was such a small unassuming box.  But that small box filled my belly for lunch for almost an entire week.

About a week ago, I set out to make a new side dish for supper. Searching through the cupboard, I came upon a box of orzo that I had bought a few months prior. I think the purchase was the result of a recipe that I wanted to try, but I no longer had any idea of where the recipe was — or what it contained, for that matter.

But with a vague idea in my head and some fresh veggies in the frig, I concocted something that was quite tasty — although it seemed to multiply as the week went on and I ate it as leftovers.

Orzo, for those unfamiliar with it, is a pasta, but a pasta that looks like rice in its uncooked form — and like large rice kernels in its cooked form. The box it comes in is relatively small compared to the other pastas, but when cooked, it makes a whole lot of orzo. Orzo is often used in soups, but I decided to make it into something more resembling a risotto.

I used the whole box of orzo, but if doing so again, would use only half, and those are the proportions I’ll give you here.

 Vegetable Orzo Risotto

Sauté ½ of a medium onion, 1 stalk celery and 1 large carrot, all finely diced, in 1 tablespoon butter or olive oil. When vegetables are translucent, add 3 cups chicken broth and bring to a rolling boil.

Heat 3 cups chicken broth to a rolling boil and add ½ of a 16-ounce box orzo. Cook until orzo is tender and has absorbed most of the broth; drain off any excess.

In the meantime, steam 1 cup broccoli florets until tender-crisp. (I do this in the microwave.) Fold drained broccoli into the orzo. Season with salt and pepper to taste and stir in ½ cup grated Parmesan cheese.

Serve as a side dish with chicken, pork or fish.

 

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Suppertime stash-aways

Posted on November 8, 2011 by brickers

A couple of blogs back, I shared a few recipes from sister Margaret’s cooking spree in Texas. She stocked the fridge of her college student daughter (my talented and beautiful niece) Alexis, in an effort to help her maintain a healthy diet during the hustle and bustle of her senior year schedule.
While several of the meals they stashed in the freezer were new to us, there were also a couple of tried-and-true recipes from DotMom’s “Mixing & Musing Cookbook.” Because the cookbook is no longer available, here are the recipes, as promised, for the Chicken Pies and Muffin Meat Loaves.
The pies — more of the turnover variety than a pot pie — are one of my favorites from childhood. Mom kept them in the freezer for a quick meal.  The pies are a bit fussy to make, but worth the effort, resulting in a light and flaky crust. Margaret stresses the need to make the dough a day in advance and using a lot of flour when rolling it out for best results.

Chicken Pies

Mix 1 cup margarine, 2 cups flour and 1 cup small curd cottage cheese. Form into a ball and chill (preferably overnight). Combine 2 cups diced chicken and 1 can cream of chicken soup. (This can also be concocted the day ahead and refrigerated.)
Next day, roll out the dough to a thickness like a pie crust. Cut into circles using a saucer as a guide. Put 1 tablespoon of the chicken filling on one half of each dough circle. Fold over and press down the edges. Freeze.
Bake in 375 degree oven for about 1 hour. Makes about 14.
When the pies are almost baked, they may be topped with a slice of cheese. Or serve with mushroom sauce (cream of mushroom soup thinned with a little milk and heated).

Muffin Meat Loaves

Combine 1½ pounds ground beef, one 8-ounce can tomato sauce, 1 cup herb-seasoned stuffing mix, 1 slightly beaten egg, 1 teaspoon salt and ¼ teaspoon pepper. Put mixture loosely into 15 muffin cups. (Can be frozen at this point for a future supper.)
Combine ¼ cup ketchup, 2 tablespoons brown sugar, 1 tablespoon vinegar and ½ teaspoon dry mustard. Spread over tops of meat “muffins.”
Bake at 350 degrees for 25 minutes.

Sister Margaret also shared this diet-friendly rendition of a seasonal favorite — apple crisp.
“Instead of making a whole pan of apple crisp (which I would eat) I make 6 custard cups of apple crisp,” she explains about her dietary strategy.

Custard Cup Crisp

Peel and slice 4 apples. Sprinkle with sugar and cinnamon and mix in 1 tablespoon amaretto liqueur. Place apples in bottoms of six custard cups that have been misted with cooking spray.
Mix together ½ cup oatmeal, 3 tablespoons flour, 3 tablespoons brown sugar, ¼ teaspoon vanilla, 3 tablespoons low-fat margarine and 1 teaspoon baking soda. Top apples with this mixture.
Place custard cups on a baking sheet (in case the juices run over) and bake at 350 degrees for 20 to 30 minutes. Serve warm with a spoonful of low-fat vanilla bean ice cream.

When next we meet here, I promise to share at least one new option for Thanksgiving dessert; but I’d also love to hear about your family favorites for the big holiday meal. Recipes can be sent to brickers@dglobe.com; Lagniappe, Daily Globe, Box 639, Worthington 56187; or posted as comments on the online blog, http://lagniappe.areavoices.com.

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