What I love, What I do, (from the Kitchen): April 2012

Monday, April 30, 2012

Rhubarb-Pioneer Recipes

In a recent trip to Southern Utah we stopped in a couple of small towns that my Great Grandfather had helped settle in 1851 and 1855. For a number of years I had wanted to stop and see what there was to learn about him and his life. Because he was in each place for a short time and then "called" to go to other places to help with settlements the information was less than I had hoped for. It also was not yet the tourist season so some of the museums were not open yet, I will have to go back. I did learn some details which only added to my admiration of him. In one of the town visitor information center they had this little cookbook that combined pioneer and modern day recipes and I couldn't resist yet another cookbook. On the drive home I read a number of the recipes to

"the gourmet guy" as he drove. We got quite a kick out of the book, it isn't put together like most books, you have to read very carefully through the recipe because the list of ingredients isn't always accurate or doesn't include key things that you will find in the instructions.

I have also been looking for recipes for Rhubarb, my dad always had a plant, as well as many of my other relatives. I just used to eat it dipped in sugar and don't remember my mom ever doing anything with it otherwise. We have also had the plant in our various gardens and "the gourmet guy" makes a mean Rhubarb Pie, my mouth waters at the thought of it! This recipe was found in our new little treasure and so we tried it over the weekend. It is a keeper.

Rhubarb Crunch

Crunch:

1 c. flour

3/4 c. oatmeal

1/2 c. melted butter (for the age of the recipe it also called for oleo as a substitute)

1 t. cinnamon

Mix until crumble, add half to 9x9 pan and press evenly.

4 c. rhubarb, cut and placed on top of the crust

Filling:

1 c. white sugar

1 c. brown sugar

2 T. cornstarch

1c. water

1 t. vanilla

Add the sugars, vanilla and water and stir together until the sugars are dissolved, add the cornstarch and stir until smooth. Bring to a boil and stir until it thickens. Pour over the rhubarb and cover with the remaining crumble mixture. Bake in a 350 oven for 1 hour. Serve warm (we added the ice cream, whipped cream could be used as well.)

Wednesday, April 18, 2012

Parmesan Chicken (new recipe)

I have actually seen this advertised on television and thought it sounded weird! While on Pinterest I saw this recipe over and over as being so amazing so I thought I would give it a shot.

4 chicken breast, boned and skinless
1/2 c. mayonnaise
1/4 c. Parmesan cheese, shredded
4 tsp. seasoned Italian breadcrumbs

Mix mayonnaise and Parmesan cheese together, spread on top of the chicken and sprinkle the breadcrumbs across the top. Bake at 425 for 20 mins.

Much to my surprise it was very good, the mayonnaise and Parm gave it a really good flavor and the chicken was moist. The only thing I will do differently is pound the chicken a little to give a more even baking time. This is a really simple recipe to add to my collection. I believe this is a Best Foods/Hellman's recipe.

Saturday, April 14, 2012

Mock Cheesecake

In college my ward community, in the dorm my freshman year, put together a small cookbook. One of the recipes that I learned to love was a mock cheesecake. I have made it a lot over the years and as I pulled it out the other day I discovered that the print is fading so I wanted to get it on here before I loose it.

Because not all of us like the same toppings we just added our favorite to make it our own favorites.

Caramel and Chocolate

Mock Cheesecake

Filling:

1 12 oz. pkg. Cool Whip

1 8 oz. cream cheese

1/2 c. powdered sugar

Mix cream cheese with the Cool Whip and the powdered sugar, until well blended. Poor into a Graham cracker crust.

Graham Cracker Crust:

1 c. graham crackers, crushed

1/3 c. melted butter

1/3 c. sugar

Combine ingredients and form into a 9 inch pie pan. Pour the filling into the crust and chill. Top with your favorite topping.
The most common cherry pie filling.

Thursday, April 12, 2012

Deviled Eggs

Even though our kids are all grown up and out of the house and we don't dye Easter Eggs anymore I still crave them. So before going to one of my daughter's for dinner I decided to make them for a treat.

Deviled Eggs

6 hard boiled eggs, shelled and cut in half lengthwise

3 Tbsp. mayonnaise

1/2 tsp. salt

1/2 tsp. dry mustard

1/4. tsp pepper

Cut eggs in half lengthwise, remove the yolk and mix with the ingredients. Place the mixture in the center of the egg and chill.

The Pantry

The pantry can be a life saver if it is well stocked and can help when you just don't know what to fix for dinner.

As I have made meals over the years I have stocked up on things that are common in my recipes so all I have to do is shop from my shelves. It is easy to come up with things quickly when you have supplies on hand. It may seem like a lot to have on hand but these are some of my pantry/storage staples and if you build slowly it isn't oppresive to purchase. Watch the ads and sales in your local stores.

Canned/Storage:
Tomato Sauce
Tomato Paste
chicken broth
beef broth
tuna
chicken
corn
olives
beans- kidney. canellini, black, refried
dried beans, red, white, pinto, split peas
creamed soups, mushroom. chicken. celery
tomato soup
bean with bacon soup
rice
flour
sugar
favorite spices
variety of pasta's
peanut butter

Freezer:
chicken breasts
bone in hams
chuck roasts pork roasts
pork chops
lean ground beef
ground turkey
Itailian sausage
vegetables

Refrigerator:
milk
eggs
butter
Tillamook cheddar cheese
Lowfat mozerella cheese
sour cream
cream cheese
mayonnaise
miracle whip
ketchup
mustard
half and half
cucumber
lettuce
celery
carrots
apples
limes

Pantry Shelf:
onions
avocados
tomatoes
garlic
potatoes, red and Idaho russet

Home Canned Items: (I love to can!)
tomatoes
chicken breasts
green beans
salsa
chile sauce

Favorite From the Pantry Recipes

Lauri's Italian Sauce

3 bottles whole tomatoes (4cans approx. 1 lb size)
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
3 8 oz. cans mushrooms

3 T. dried Oregano
3 T. dried Marjoram
3 T. dried Basil
1 ½ T. dried Thyme
T. Fennel (optional)
dried onion or two chopped fresh onions
2 T. minced dried garlic or 5 cloves fresh garlic minced (if using fresh onion and garlic sauté them in olive oil until transparent and then add the remaining ingredients)

Combine all of the above ingredients and bring to a boil, simmer on low heat until thickened. (I usually simmer it for several hours)

Meat Sauce

4 lbs, lean ground beef
2 chopped onions
2-3 cloves garlic, minced

Brown the meat and add the onion and garlic and cook until tender. Add to the marinara sauce and simmer.

Sour Cream Enchilladas

Mix
4 lb. hamburger
2 onions, chopped
6 carrots, grated or chopped
1 or 2 green pepper chopped
2 T. salt
1/2 t. pepper
1/4 t. garlic salt

Brown beef and drain, add prepared vegetables. Cook until tender and drain, cool.*

Add to hamburger mixture
2 cans cream of chicken soup
1/4 oz. can green chili's chopped (more if you want a little more spice)
1 c. sour cream
1 c. milk
Monterey jack and cheddar cheese grated (to your taste)
corn tortillas

Fill corn tortillas with meat mixture. Place seam down in a 9x13 baking pan. Layer with sauce and cheese. Bake at 350 for 25 mins. This can also be served lasagna style in a casserole dish. This saves time rolling the enchiladas. It just depends on how you want the dish to look on the plates.

*This meat mixture is great to use for other things as well, it can be used to make sloppy joes, tacos, or with other ground beef recipes. It is a great way to add more vegetables to meals with out children or picky eaters even knowing. Just freeze into portions in a zippered bag and thaw when you need a quick meal.

Tips

Always fill your sink with hot soapy water and wash as you go. This helps to keep the mess under control. (I love to cook to I really hate to clean up after!)

When you fix rice for a meal make extra and freeze some of it in a zipper bag. With this premeasured rice it is easy to do a quick thaw and serve or add to other ingredients for a quick and easy meal.

Post a shopping list where you can find it, when you run out of something simply write it down and teach your family to do the same. You are less likely to be caught off guard when you are making your favorite dish.

Make a menu and include your shopping list. You spend less time in the store when you have a plan. When you make more trips to the store you simply spend more money. Having worked with a large grocery chain I learned some of the tricks used to get you to buy more. Be prepared when you go!

Shop the Ads. Make your menu out with the ad and use the shopping list. Most people don't have time to run from store to store getting the best deal on just a few things. When you compare and find the best prices it saves you time, money, and gas.

When making dishes like lasagna, manicotti, chicken pot pie, and many casseroles make two at the same time and freeze the second one for rainy day or a sick friend. It takes little effort to make the extra and it can be a big bonus in your freezer.

Tomatoes should not be stored in the refrigerator but on your counter top. The cold causes them to break down and turn mushy.

If you need to ripen your avacados faster place them in a small paper bag with a banana or apple. The gas that they put off causes the avacado to ripen faster.

Don't store onion and garlic together because the garlic goes bad faster from the gas emitted from the onions,

Applesauce Spice Cake

2 c. sugar
1 c. shortening
2 c. thick unsweetened applesauce
2 eggs
2 t. cinnamon
1 t nutmeg
1/2 t. cloves
1/2 t. allspice
1 t. salt
8 t. baking powder (that's right)
3 c. flour
1 c. nuts chopped (optional)

Cream together shortening and sugar, add eggs. Mix dry ingredients and combine both mixes. Spread on to a sheet cake pan and bake at 350 for 25 minutes.

Frosting:

½ c. plus 2 T. butter
5 c. powdered sugar
2½ t. Mapleline flavoring
3 T. milk

Soften butter and combine with remaining ingredients, spread on top of cake.

This is good to take to Pot Luck dinners or large gatherings. I would also freeze leftover cake in individual servings for my kids after school or when they needed a quick, small snack.

Zucchini Blues

Took it for granted
When it was planted
That I had just enough

Now during my days
I'm trying new ways
To use up all this stuff

My basement is crammed
It's been jellied and jammed
Make into bread and cake

It's been chopped and sliced
And grated and diced...
There's nothing else to make!

I've baked it and planned it
Boiled and canned it
And frozen all I need

I have had my fill
There's too much... and still
It's growing like a weed.

(After going away for a week I came home to find six zucchini that were bat size in the garden. Seems like the kids didn't look as hard as they said they did! So I thought of this poem. Anyone need some Zucchini?)