Thursday, July 3, 2008
Calico Beans & Cornbread
We clipped along lush green potato fields and orderly rows of sugar beets that sprawled as far as the eyes could see. The fragrance of low-growing mint filled the air while serving as a rich border along Interstate 90.
It was a sweltering August day in 1998. Ed and I had left Seattle when the first rooster was crowing, to attend my family reunion in Spokane, Washington.
Ed and I weren’t married yet, but I’d invited him to the reunion because it seemed the perfect opportunity for him to meet many of my relatives. He had expressed his desire for us to get married and I had agreed to marry him, but one question remained, when? I really wanted to give him a resounding “yes!” but I was terrified of taking the plunge.
“Did you know, Dear, that Spokane is a mere 19 miles from Coeur d’ Alene, Idaho? Ed asked me with a slow, exceedingly deliberate wink. “What do you think?”
“And, just what are you hinting at Mr. Briggs?” I replied, holding back a smile and peering at him sideways through my sunglasses. Unlike Washington, which has a 3-day waiting period to get a marriage license, Idaho couples can get married within a matter of hours simply by relinquishing a few drops of blood and walking across the street to a Justice of the Peace.
“Maybe next time we’re in Spokane we’ll make that special trip into Coeur d’ Alene,” I kidded.
He gave me a familiar smile and said, “I’m a patient man.”
We quickly found the park where the reunion was being held, and as we were setting our crock-pot full of Calico Beans on the buffet table, my mom walked over to Ed and gave him a big hug. Beaming, she said, “Welcome to the family, Son!” and sauntered off to join the others. Did she know something we didn’t know?
Ed and I took seats beside my Uncle Jack to enjoy the wonderful bounty of food prepared by food lovin’ family cooks. Jack squinted, giving Ed the once-over as though he was examining the inner workings of a pocket watch. He then chortled approvingly in Ed’s direction, “Congratulations, Son! I heard you two tied the knot in Coeur d’ Alene this morning!”
“Ah, that explains Mom’s ‘welcome to the family’ comment.” Ed said laughing.
Later that same evening, Ed and I were enjoying a leisurely dinner on the outer deck at Clinkendagger Restaurant. A cool mist billowed up from Spokane Falls and a breathtaking backdrop of a flame-colored sunset reflected off the shiny rocks lining the steep riverbanks.
Ed was enjoying the glow of acceptance my family had showed toward him, and the banter surrounding our “quickie” marriage in Coeur d’ Alene demonstrated to me that he was an ideal addition to my fun-loving clan.
After seeing Ed interact with my family, I made the decision as to when we’d be getting married. But, I thought, why not add to the frivolity of the day by continuing the jest with Ed over dinner.
As Ed was savoring his first delectable bite of halibut, I tossed out the first piece of bait. “Did you like the Calico Beans I made for the family reunion today?”
“Yeah, those beans were a hit; I’d like to have some right now to go with this halibut! You’re a terrific cook, Honey. I think everything you make is great!” He took another bite of fish.
I threw out the big one. “Since you like my cooking so much, what do you think of me making the same pot of beans for both our family’s reunions next year and the year after and the year after?”
Ed’s stunned look confirmed that he’d caught my meaning. He stopped eating, and just stared at me. A full minute went by before he resumed eating his fish, but he still didn’t speak.
“What month did you have in mind?” He asked with a curious smile.
“Perhaps May of next year?” I teased.
He raised one eyebrow and countered, “I’d like it to be sooner, how about March?”
Continuing on with my merriment, “Weddings take a lot of planning, but I can pull it together by November…of this year!” I said laughing as I watched Ed beam.
We relished in the moment, knowing that we’d just attended our first of many family reunions together where Calico Beans would always be part of the fare, along with a reminder of our special evening overlooking Spokane Falls.
Family Reunion Calico Beans
1/2 pound bacon, diced, browned and drained
1/2 pound hamburger, crumbled, browned and drained
1 1/2 cup yellow onion, diced
1/2 cup granulated sugar
1 tablespoon dry mustard
1 tablespoon vinegar
1-29 ounce can Pork & Beans, drained
2-15 ounce cans red Kidney beans, rinsed and drained
1-15 ounce can each baby Lima beans, Black-eyed peas and Garbanzo beans, rinsed and drained
1/2 cup catsup
1/2 cup brown sugar, packed
1 teaspoon salt
1/2 teaspoon liquid smoke, optional
8-12 ounces beer, optional
Brown bacon and hamburger in a large skillet, drain in a colander and rinse under hot water to remove excess fat. Coat a 3-quart casserole dish with cooking spray; add cooked bacon and hamburger along with remaining ingredients and stir well. Cover and bake for 1 hour at 350° or simmer in a slow-cooker on Low setting for 8 hours. Serve with hot cornbread (recipe below), if desired.
Yield: 12-16 servings
~~~~~~~~~~~~~~~~~~~~~~~~
Applesauce Cornbread
1 1/4 cups coarse yellow cornmeal
3/4 cup all-purpose flour, sifted
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, slightly beaten
3/4 cup milk
1 cup unsweetened applesauce
6 tablespoons butter, melted
1-4 ounce can green chilies, roasted and chopped or diced jalapeno peppers to taste
Preheat oven to 425 degrees. Sift together cornmeal, flour, sugar, baking powder, and salt into mixing bowl. Add egg, milk, applesauce, melted butter and (optional) chilies. Mix by hand for about 2 minutes.
Turn into a buttered 7” x 11” baking pan, or into a well-seasoned cast iron frying pan. Bake for 20 minutes. Allow cornbread to “rest” in the pan for 5 minutes before cutting. Serve warm with butter and Calico Beans. Makes 12 servings
~~~~~~~~~~~~~~~~~
Friday, June 6, 2008
Zucchini: The Hardiest Vegetable
“You’ve never eaten zucchini?” I asked.
“Never, the name alone implies that it must taste really bad.” My husband, Ed replied, peering suspiciously into the stir-fry pan.
“Does the name zucco sound more appetizing?” I asked throwing one word of my limited Italian on him.
“Not really, but it smells delizioso, so I’ll trust the zucchini stir-fry will be magnifico!” He replied with a big smile.
“Oh, that’s right! My zucchini hay days were before we met.” I said.
It seemed like yesterday since my kids destroyed an entire vegetable garden trying to do-away with the zucchini plants. Zucchini, zucco or “zuc” as my kids used to call it, must be one of the hardiest vegetables on the planet.
One summer when the zucs were just coming-on, my children, Holly and Brian, ages 8 and 6 at the time, came to the kitchen expressing a surprising enthusiasm for gardening. The kids often took delight in chasing the birds away from the corn seeds and checking to see when the pumpkin seeds began popping their tiny heads out from under the dark soil. But, this particular year I was clueless of their mission to save me from the perils of growing the green gourd and conveniently saving themselves from having to eat it.
“Mom, can we fertilize? Can we?” They asked eagerly.
“What’s the harm? You’ve seen me do it: 1 teaspoon of fertilizer granules sprinkled on the dirt beside each plant. Do you understand?” I asked.
Their little heads nodded up and down in agreement. Oh, how they loved to see the garden grow, I thought, beaming with maternal pride and returned to the house.
A short time later I heard my future agriculturists stomping up the back porch steps, “Mom, we’re done! Can we go over and play with Seth?”
“That was fast! Sure, go ahead, just be home before dinnertime.” I couldn’t put my finger it, but my motherly instinct was waving red flags. Oh, I’m just being silly – what could be wrong? I thought and went back to my chores.
The next morning I ambled out to the garden to begin hoeing weeds. “Oh, my gosh! What have they done?” I shrieked from the garden gate. Everything seemed to shift into slow motion as I ran about surveying the damage.
The kids had used a full 25-pound sack of vegetable fertilizer in one application. They had poured cupfuls of fertilizer over the top of the plants, which burned them beyond saving. The empty fertilizer bag lay empty and deflated next to the zucchini plants. It was strangely suspicious that the zucco had taken the brunt of the attack. I found sand pails and shovels carelessly left at the end of the last zucchini row. The zucchini seed package, in spite of witnessing the ugly crime, remained on its stick sprightly identifying the destined-to-die plants.
“It can’t be true. All this time and care to raise a bountiful garden and now it’s all ruined beyond repair.” I cried in disbelief.
Admittedly, there were summers when I barely crawled out from under the mound of zucchini in my garden. The first year I grew zucchini I experienced nightmares about the vigorous vines first overtaking the garden, then the house and ultimately all three barns. So there is probably some validity in the kids trying to save me from the gourd. The underlying factor for them, I believe was they were plain sick of zucchini and were attempting to ensure that our meals be completely barren of zuc.
We spoke sternly with the kids for destroying the garden. I don’t recall if we punished them for their crime, however, justice prevailed when the zucchini was the only vegetable prolific enough to spring back from the disaster. Much to the children’s dismay there was no shortage of zucchini soup, zuc bread, stuffed zucco or zucchini anything; in fact that was the same year I created my recipe for Italian Zucchini Stir-Fry.
Italian Zucchini Stir-Fry
1/4 cup canola oil
8-ounces boneless chicken breast, sliced into 1/2” x 2” strips or
“Never, the name alone implies that it must taste really bad.” My husband, Ed replied, peering suspiciously into the stir-fry pan.
“Does the name zucco sound more appetizing?” I asked throwing one word of my limited Italian on him.
“Not really, but it smells delizioso, so I’ll trust the zucchini stir-fry will be magnifico!” He replied with a big smile.
“Oh, that’s right! My zucchini hay days were before we met.” I said.
It seemed like yesterday since my kids destroyed an entire vegetable garden trying to do-away with the zucchini plants. Zucchini, zucco or “zuc” as my kids used to call it, must be one of the hardiest vegetables on the planet.
One summer when the zucs were just coming-on, my children, Holly and Brian, ages 8 and 6 at the time, came to the kitchen expressing a surprising enthusiasm for gardening. The kids often took delight in chasing the birds away from the corn seeds and checking to see when the pumpkin seeds began popping their tiny heads out from under the dark soil. But, this particular year I was clueless of their mission to save me from the perils of growing the green gourd and conveniently saving themselves from having to eat it.
“Mom, can we fertilize? Can we?” They asked eagerly.
“What’s the harm? You’ve seen me do it: 1 teaspoon of fertilizer granules sprinkled on the dirt beside each plant. Do you understand?” I asked.
Their little heads nodded up and down in agreement. Oh, how they loved to see the garden grow, I thought, beaming with maternal pride and returned to the house.
A short time later I heard my future agriculturists stomping up the back porch steps, “Mom, we’re done! Can we go over and play with Seth?”
“That was fast! Sure, go ahead, just be home before dinnertime.” I couldn’t put my finger it, but my motherly instinct was waving red flags. Oh, I’m just being silly – what could be wrong? I thought and went back to my chores.
The next morning I ambled out to the garden to begin hoeing weeds. “Oh, my gosh! What have they done?” I shrieked from the garden gate. Everything seemed to shift into slow motion as I ran about surveying the damage.
The kids had used a full 25-pound sack of vegetable fertilizer in one application. They had poured cupfuls of fertilizer over the top of the plants, which burned them beyond saving. The empty fertilizer bag lay empty and deflated next to the zucchini plants. It was strangely suspicious that the zucco had taken the brunt of the attack. I found sand pails and shovels carelessly left at the end of the last zucchini row. The zucchini seed package, in spite of witnessing the ugly crime, remained on its stick sprightly identifying the destined-to-die plants.
“It can’t be true. All this time and care to raise a bountiful garden and now it’s all ruined beyond repair.” I cried in disbelief.
Admittedly, there were summers when I barely crawled out from under the mound of zucchini in my garden. The first year I grew zucchini I experienced nightmares about the vigorous vines first overtaking the garden, then the house and ultimately all three barns. So there is probably some validity in the kids trying to save me from the gourd. The underlying factor for them, I believe was they were plain sick of zucchini and were attempting to ensure that our meals be completely barren of zuc.
We spoke sternly with the kids for destroying the garden. I don’t recall if we punished them for their crime, however, justice prevailed when the zucchini was the only vegetable prolific enough to spring back from the disaster. Much to the children’s dismay there was no shortage of zucchini soup, zuc bread, stuffed zucco or zucchini anything; in fact that was the same year I created my recipe for Italian Zucchini Stir-Fry.
Italian Zucchini Stir-Fry
1/4 cup canola oil
8-ounces boneless chicken breast, sliced into 1/2” x 2” strips or
8-ounces raw shrimp, peeled with veins removed
1-2 garlic cloves, chopped fine
4-5 small green zucchini squash, scrub (do not peel) and
1-2 garlic cloves, chopped fine
4-5 small green zucchini squash, scrub (do not peel) and
cut into 1/8” thick slices
1-2 small yellow crook-necked squash, scrub (do not peel) and
1-2 small yellow crook-necked squash, scrub (do not peel) and
cut into 1/8” thick slices
1 large sweet onion, quartered and sliced
5 large fresh mushrooms, cleaned and sliced
4-5 peeled and sliced tomatoes or 1-28 ounce can Italian tomatoes, undrained
1 tablespoon dried oregano
1 teaspoon dried basil
8-ounces medium size pasta shells, cooked and drained
1/2 cup Parmesan cheese, finely grated
1/2 cup Parmesan cheese, coarsely grated
Freshly ground pepper
Heat 1/4 cup oil in a stir-fry pan over medium-high heat; add chicken or shrimp and garlic. Cook for about 5-6 minutes, or until there is no visible pink; stir frequently. Push up sides of pan.
Add green and yellow squash, onion, and mushrooms. Continue stirring and frying until some of the vegetables begin to brown (do not over cook). Add tomatoes along with the liquid, oregano and basil; lower heat and stir well. Cover and simmer for about 5 minutes; stirring frequently. Vegetables should be hot all the way through but still firm (Note: Except for the chicken, it's best to undercook rather than overcook this dish. The key difference between making a really good or a really bad summer squash dish is making sure the veggies are barely cooked to retain their crispness). Remove from heat. Stir in cooked pasta and finely grated Parmesan cheese.
Garnish with coarsely grated Parmesan cheese and ground pepper or for some real pizzazz, garnish with dried red pepper flakes. Add a loaf of crusty garlic bread and a glass of chilled Chardonnay and you’ll have all you need for a delightful summertime meal.
Yield: 6 servings
1 large sweet onion, quartered and sliced
5 large fresh mushrooms, cleaned and sliced
4-5 peeled and sliced tomatoes or 1-28 ounce can Italian tomatoes, undrained
1 tablespoon dried oregano
1 teaspoon dried basil
8-ounces medium size pasta shells, cooked and drained
1/2 cup Parmesan cheese, finely grated
1/2 cup Parmesan cheese, coarsely grated
Freshly ground pepper
Heat 1/4 cup oil in a stir-fry pan over medium-high heat; add chicken or shrimp and garlic. Cook for about 5-6 minutes, or until there is no visible pink; stir frequently. Push up sides of pan.
Add green and yellow squash, onion, and mushrooms. Continue stirring and frying until some of the vegetables begin to brown (do not over cook). Add tomatoes along with the liquid, oregano and basil; lower heat and stir well. Cover and simmer for about 5 minutes; stirring frequently. Vegetables should be hot all the way through but still firm (Note: Except for the chicken, it's best to undercook rather than overcook this dish. The key difference between making a really good or a really bad summer squash dish is making sure the veggies are barely cooked to retain their crispness). Remove from heat. Stir in cooked pasta and finely grated Parmesan cheese.
Garnish with coarsely grated Parmesan cheese and ground pepper or for some real pizzazz, garnish with dried red pepper flakes. Add a loaf of crusty garlic bread and a glass of chilled Chardonnay and you’ll have all you need for a delightful summertime meal.
Yield: 6 servings
**********
Read more of Cynthia Briggs' nostalgic stories in:
Pork Chops & Applesauce
P.O. Box 10394
Albuquerque, NM 87184-0394
$20.00 Summertime special, includes S&H in U.S. Send your order to info@porkchopsandapplesauce.net along with pertinent shipping information, and note to whom you'd like your books signed. "PC&A" is a lovely comfort food and tale spinning journey through hot summers, wistful autumns, frosty winters and gusty, spring showers.
**********
Friday, May 2, 2008
Pork Chops & Applesauce: A Collection of Recipes and Reflections
$20.00 Springtime Special, includes S&H in U.S.
Send your order to info@porkchopsandapplesauce.net along with: shipping information, to whom you'd like your books signed, and any other pertinent information. This is a lovely journey back through the past that will tug on the heartstrings of all the moms, sisters, daughters and grandmothers in your life.
Send check or money order to:
Pork Chops & Applesauce
P.O. Box 10394
Albuquerque, NM 87184-0394
As a child, I had The World's Meanest Mother. She was real mean!
When other kids ate candy for breakfast, she made me eat cereal, or eggs and toast. When other kids had Coke and candy for lunch, I had to eat a sandwich. As you can guess, my dinner, too, was different from other kids.
My mother insisted on knowing were we were at all times. You’d think we were in a chain gang. She had to know who our friends were – and what we were doing. She insisted that if we said we’d be gone for an hour - that we would be gone for one hour or less. She was really mean!
I am ashamed to admit it, but she actually had the nerve to break the child labor laws by making us work! We had to wash dishes, make all the beds, learn to cook, and all sorts of cruel things. I believe at night she lay awake thinking up things for us to do!
She always insisted on us telling the truth, the whole truth, and nothing but the truth.
By the time we were teenagers, she was much wiser, and our life became even more unbearable. None of this tooting the car horn for us to come running. She embarrassed us to no end by making our dates come to the front door to get us. I forgot to mention it, but while my friends were dating at the mature age of 12 and 13, my old-fashioned mother refused to let me date until I was 15 or 16. She was really mean!
My mother was a complete failure as a mother.
But, none of us have ever been arrested, or beaten a mate. Each of my brothers spent time in the service of his country, willingly…no protesting. And whom do we have to blame for this terrible way we turned out? You’re right…our mean mother!
Look at all the things we missed. We never got to take part in a riot, never burned draft cards, or got to do a million things our friends did. Our mean mother made us grow up into God-fearing, educated, honest adults.
I am trying to use this as a background for raising my own children. So, I stand a little taller, and I am filled with pride when my children call me ‘mean.’ You see, I’m thankful God gave me the meanest mother in the world.
Signed,
Another Mother
(Anonymous)
I’d like to pass along to you my mother’s dinner roll recipe. These sweet, old-fashioned pull-apart dinner rolls are unforgettably delicious and I think you’ll agree that my mean mother could make a mean dinner roll! Happy Mother’s Day!
My Mean Mother’s Dinner Rolls
1/2 cup water
1/2 cup butter or margarine
5 1/2 - 6 cups all-purpose flour
2 packages active dry yeast
1/2 cup sugar
1 teaspoon salt
2 eggs, slightly beaten
3/4 cup milk
1/4 cup butter, melted
Melt butter; combine with water and heat to 110-120°. In a large mixing bowl combine warmed butter mixture, 3/4 cup flour, yeast, sugar, salt, eggs and milk. Gradually add
5 1/2 cups flour reserving 1/2 - 1 cup to flour board; knead about 4 minutes by hand or using a heavy duty automatic with dough hoops. Place in well-greased bowl, turning once to grease top. Cover with plastic wrap and let rise in a warm place until double in bulk, about 1- 1 1/2 hours.
Lightly punch down dough and divide into 12 balls, place in an 11 x 13-inch baking pan. Lightly butter a piece of plastic wrap or coat with cooking spray and loosely cover rolls; place in a warm location to rise, about 1 hour. When rolls have raised almost level to top of pan, remove plastic wrap; bake at 350° for 30 minutes, or until rolls are golden brown. Remove from the oven; brush tops with melted butter, if desired. Cool for 5 minutes; turn onto cooling rack.
Note: Recipe is for sea level, so adjustments for high altitude are recommended.
Yield: 12 dinner rolls
*****
Broiled Salmon with Pineapple Tomato Salsa
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon dried marjoram leaves
1/4 teaspoon salt
4-4 to 6 ounce salmon portions (skin removed)
Broiled Salmon with Pineapple Tomato Salsa
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon dried marjoram leaves
1/4 teaspoon salt
4-4 to 6 ounce salmon portions (skin removed)
Combine first 4 ingredients in a small bowl. Spread mixture evenly over salmon fillets.
Broil 7-10 minutes or until fish easily flakes with a fork (no need to turn fillets).
Pineapple Tomato Salsa
1-16 ounce carton fresh Medium Deli Salsa (Rojo’s brand is my favorite)
1-8 ounce can pineapple tidbits, drained and chopped
2 tablespoons fresh cilantro, coarsely chopped
1-16 ounce carton fresh Medium Deli Salsa (Rojo’s brand is my favorite)
1-8 ounce can pineapple tidbits, drained and chopped
2 tablespoons fresh cilantro, coarsely chopped
Combine salsa and pineapple in a medium size bowl; garnish with cilantro. Serve over salmon fillets. Makes 4 servings
Note: Pineapple Tomato Salsa is equally delicious served over blackened salmon or grilled chicken breasts.
Recipe originates from the kitchen of Holly Robertson, Albuquerque, New Mexico.
Recipe originates from the kitchen of Holly Robertson, Albuquerque, New Mexico.
*****
Friday, April 11, 2008
Dachshund Learning to Spell
“Do you want to go for a walk with Leon and me tonight?” Ed asked as we were cleaning up the dinner dishes. Bam! Leon torpedoed through his pet door and began jumping, flailing and dancing at our feet in the middle of the kitchen floor.
Oops! Ed should have spelled w-a-l-k. We sometimes forget we have an eavesdropping dachshund that goes completely out of control the moment he hears certain four letter words.
Ed’s slip of the tongue had incited chaos. On such occasions, Leon becomes so frenzied that we can’t secure the collar and leash around his neck without accidentally pinching him in the clasp. When it’s time for an evening jaunt, the four letter word heel is somewhat meaningless to Leon without strict enforcement.
M-a-i-l is another four letter word we either spell or whisper with caution as Leon perceives picking up the mail as his time of day for running about unsupervised. He relishes in teasing and tormenting his neighboring canines as if to say, “Neener! Neener! I’m walking on your grass getting the mail with my dad, and you’re stuck behind a chain link gate! Ha! Ha!”
B-a-t-h is another mandatory spell. Dachshunds are considered to be hunting hounds, but Leon is a bath hound. Like a playful baby seal, he runs splashing into the bath the moment he hears water running into the tub. Drying off after a dip is optional to Leon.
Ride, bone, play, ball, mail and food are some of the four letter words that are sure to catch Leon’s attention. If he hears us say anything about the car, such as ride; nod our head toward the carport; or if he sees one of us standing near the car, he begins yipping and running circles in the grass. For his own safety we can’t drive away without him.
Dogs are engaging creatures that make us laugh when we see them running pell-mell into action with their ears flipped back to “flying ace” position or by their enthusiastic energy over simple pleasures like walking, riding, or playing.
Man’s best friend demonstrates unconditional love whether it’s by covering our face with kisses, happily greeting us when we drag home after a long day or snuggling with us on the couch, which ultimately creates a mutually warm sense of trust, closeness and contentment.
Like many folks, Ed and I feel the love of our bright, brown-eyed weenie dog enriches our lives. So, what’s the big deal if pets occasionally turn tranquility into chaos just because they’re anticipating a r-i-d-e or playing fetch with a b-a-l-l? Although, I can’t help but wonder what mayhem will occur in our house if Leon ever learns to s-p-e-l-l.
************
Leon has a canine play buddy named, Riley, who is a long-legged Jack Russell terrier mix. It’s quite a contrast to see long and lean Riley and short-legged Leon romping in the back yard or conked out on the living room couch together while Mom and Dad play cards to wee hours of the morning. Oh! What a dog has to put up with….
Riley’s mom, Peggy, and I decided to make our furry guys (our dogs, not our husbands) some homemade doggie biscuits. The boys loved them, quickly responding, “Ruff! ruff! ruff” which must mean, “More, more, more!”
Leon’s Favorite Homemade Doggie Biscuits
1 cup whole wheat flour
1/2 cup all purpose flour
3/4 cup non-fat dry milk powder
1/2 cup quick-cooking rolled oats
1/4 cup yellow cornmeal
1 teaspoon granulated sugar
1/2 teaspoon garlic powder
1/3 cup shortening
1 egg, slightly beaten
1 tablespoon instant chicken or beef bouillon granules
1/2-2/3 cup hot water
Combine flours, milk powder, rolled oats, cornmeal, sugar and garlic powder in medium bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in egg. Dissolve instant bouillon granules in hot water. Slowly pour into the flour mixture, stirring with a fork to moisten. Form dough into ball and knead on floured board 5 minutes, or until smooth and elastic. Divide dough in half and roll out each ball to 1/2” thick.
Make cutouts with cookie cutter. Or, make nuggets by rolling dough into 1” diameter log and cut into 1/2” long pieces (cut longer pieces for big dogs).
Microwave instructions: Arrange 6 cutout shapes or 24 nuggets on 10” plate and microwave at 50% (medium) for 5-10 minutes or until firm and dry to the touch. For best results, rotate plate every 2 minutes and turn shapes over after half the baking time has elapsed.
Conventional oven: Place cutouts or nuggets on baking sheet and bake at 350° for approximately 30 minutes.
Variation: Cheese Dog Biscuits: Omit bouillon granules. Add 1/4 cup canned grated American cheese food to dry ingredients. Continue as directed.
Riley’s Favorite Homemade Doggie Biscuits
2-1/2 cups whole wheat flour
1/2 cup non-fat milk powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon brown sugar
6 tablespoons margarine or shortening
1 egg, beaten
3 tablespoons liver powder
1/2 cup ice water
Preheat oven to 350°. In a large bowl, combine flour, powdered milk, garlic powder, salt and sugar. Cut in shortening. Mix in egg, add liver powder. Add ice water until mixture forms a ball. Pat out dough 1/2" thick on lightly oiled cookie sheet. Cut with any size cutter and remove scraps. Bake 30 minutes. Cool before serving.
****************
One of Leon’s favorite people, Chris, from Carlsbad, New Mexico has passed a scrumptious family recipe on to me. It’s an everyday salad, and by that I mean you’re going to want to eat it EVERYDAY!
Chris’ mother-in-law, Arleen, shared the recipe with her as a new bride, and Chris has been serving it as a side or as a main dish salad ever since. Fresh seafood, green peas, and crunchy onions tossed together with crispy lettuce, and topped with crumbled bacon bits creates a satisfying and refreshing lunch or dinnertime pleaser that says, "spring is here!"
Chris and Leon share a special connection, and their bond is strengthening with each tidbit of
Arleen’s Seafood Salad
3/4 head iceberg lettuce, cut into bite-size pieces
One bunch green onions, sliced
1/2 to 1-cup frozen peas, thawed and drained
8 eggs, hard boiled, peeled, and sliced
1 pound salad shrimp, rinsed and drained or imitation crab or a combination of shrimp and crab
1/4 cup fresh parsley, chopped
1/4 cup bacon bits (optional)
1/2 cup grape tomatoes (optional)
Dressing
1/2 cup mayonnaise
1/4 cup milk
2 tablespoons lemon juice
2 tablespoons parsley, chopped
1/2 teaspoon garlic powder
Salt and freshly ground pepper to taste
Toss lettuce, onions, peas, boiled eggs, shrimp, parsley, bacon bits and tomatoes together in a large bowl.
Combine mayonnaise, milk, lemon juice, parsley, garlic powder, salt and pepper. Thin with additional milk to reach desired consistency. Toss salad with dressing using a small amount at a time for desired taste or serve dressing on the side. With the addition of French bread, this refreshing salad generously serves 4-6.
****************
Tuesday, March 11, 2008
Irish Cream Bundt Cake
Whether you’re celebrating the upcoming St. Patrick’s Day, or some other special occasion, my recipe for Irish Cream Bundt Cake is a dandy that's sure to make you dance a lively jig. And, if you're blessed with a wee bit o' Irish luck, a few leprechauns might gather at your party when this Irish beauty's fragrance tickles the tips of their tiny noses.Irish Cream Bundt Cake
Cake
1 cup pecans, chopped
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Carolans Irish cream liqueur
Glaze
1/2 cup unsalted butter
1/4 cup water
1 cup granulated sugar
1/4 cup Carolans Irish cream liqueur
Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
In a large bowl, combine cake mix and pudding. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake; spoon glaze over top of cake and brush onto sides. Allow glaze to absorb, repeat until all glaze is used up.
To make the glaze: In a saucepan, combine 1/2 cup butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream. Yield: 12 servings
*************
Another delicious way to celebrate the "green" is this quick and easy, fruit salad that doubles as a light dessert. It's sure to garner compliments from your guests – especially the gentlemen in the crowd.
Linda’s Ultimate Fruit Salad/Dessert
2 small packages instant pistachio pudding & pie mix, dry (do not use sugar-free)
1-15 ounce can crushed pineapple, drained
1-8 ounce container of plain yogurt (non-fat or low-fat)
1 small container of whipped topping
1 ripe banana
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Carolans Irish cream liqueur
Glaze
1/2 cup unsalted butter
1/4 cup water
1 cup granulated sugar
1/4 cup Carolans Irish cream liqueur
Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
In a large bowl, combine cake mix and pudding. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake; spoon glaze over top of cake and brush onto sides. Allow glaze to absorb, repeat until all glaze is used up.
To make the glaze: In a saucepan, combine 1/2 cup butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream. Yield: 12 servings
*************
Another delicious way to celebrate the "green" is this quick and easy, fruit salad that doubles as a light dessert. It's sure to garner compliments from your guests – especially the gentlemen in the crowd.
Linda’s Ultimate Fruit Salad/Dessert
2 small packages instant pistachio pudding & pie mix, dry (do not use sugar-free)
1-15 ounce can crushed pineapple, drained
1-8 ounce container of plain yogurt (non-fat or low-fat)
1 small container of whipped topping
1 ripe banana
Maraschino cherries, drained
Mix all together except banana, chill at least 2 hours. Slice the banana and mix into the chilled ingredients just before serving. Garish with Maraschino cherries. Yield: 6-8 servings
Mix all together except banana, chill at least 2 hours. Slice the banana and mix into the chilled ingredients just before serving. Garish with Maraschino cherries. Yield: 6-8 servings
Recipe originates from the kitchen of Linda Lipinski, Richland, Washington
Check out Business Direct Classified Links: www.business-dirlinks.com/
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Sunday, February 3, 2008
♥ Heart Smart Oat Muffins ♥
A Valentine’s Day present from my husband, Ed, arrived early this year. His gift to me was not planned and came as a surprise to both of us. You see, last year Ed had unexpected triple by-pass surgery, and I look at his now healthy heart as a present to me that’s beyond measure. Although sparkling diamonds, luscious red roses and Godiva chocolates would be wonderful, Ed gave me a more heart felt gift, which helps to insure that we have a longer life together.
We were driving to lunch together one day last week when I asked Ed if he was nervous about an upcoming follow-up appointment with his cardiologist.
“Yes, I’m a bit apprehensive about going in for a routine exam, after all my last routine check-up landed me in the hospital for 10 days recovering from by-pass surgery.” Ed shook his head in disbelief. “It doesn’t seem possible that we’re looking at nearly a year since the surgery.”
“Do you feel like the ‘new man’ the doctor said you’d feel like within a year?” I asked turning into the restaurant parking lot.
Ed thought for a moment, “I can’t say I feel like a new person, but I get stronger every day and now I evaluate my overall progress and stamina monthly rather than daily as I did for so many weeks after I came home from the hospital. One thing I find astounding,” he added, “is how common by-pass surgery is these days.”
“Perhaps it has become a run-of-the-mill surgery, but it was the most terrifying experience I’ve ever been through in my life!” I commented to Ed. “Although, it’s comforting to know your heart is 10 years younger coming out of surgery than it was going in. Modern technologies, along with some skilled doctors have helped in assuring your sense of well-being and fitness in the coming years - and I like that part!” I said to Ed.
Ed leaned over the center console and gave me a kiss on the cheek. “Thanks for sticking by me through this whole thing,” he said.
Surprised by what he terms “PDA” (or public display of affection), I replied, “Maybe you haven’t noticed a change in yourself, but I’ve observed a fresh gaiety in the romance department.”
His eyes widened, I could tell he wasn’t sure what I was going to say next. “Every day for the last month CONVERSATION HEARTS have been popping up in unexpected places in the bedroom. Sometimes I discover a KISS ME heart on my pillow, or a YOU’RE CUDDLY heart balanced on the tip of my teddy bear’s nose or a BE MINE heart precariously teetering atop my Joy perfume bottle.
“Do you suppose there’s more to improving a heart than what meets the eye?” I asked, peering at him from under arched eyebrows. “Because it appears to me that my generally not-so-romantic hubby has been demonstrating a delightful change in matters-of-the-heart.”
Ed’s face lit up, “I think those devilishly delicious oat muffins you’ve been baking are bringing out the cupid in me!” he said with an impish wink.
“Cupid Made Me Do It” Heart Smart Oat Muffins
1/2 cup raisins or currents
1/2 cup water
1-3/4 cups oat bran
1/2 cup unbleached all purpose flour
1/4 cup wheat bran
1/4 cup toasted wheat germ
1/4 cup brown sugar
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 teaspoon sea salt
1 cup non-fat milk
1/2 cup egg substitute
1/4 cup nuts, chopped fine
1/2 cup unsweetened applesauce
2 ripe bananas, mashed OR 1/2 cup pureed pumpkin
Topping
Combine 1 teaspoon ground cinnamon with 1/2 cup granulated sugar and
1/2 cup chopped pecans or walnuts.
Place raisins in microwave-proof bowl; add 1/2 cup water. Cover with plastic wrap and microwave on high for 90 seconds. Allow raisins to “plump” for 5-10 minutes.
Preheat oven to 425 degrees. Combine oat bran, flour, wheat bran, wheat germ, brown sugar, baking powder, cinnamon, cardamom, nutmeg and salt in large mixing bowl; add milk, egg substitute, nuts, applesauce, mashed bananas, and raisin/water mixture. Mix just until moistened (do not over-beat). Fill greased individual-sized heart shaped muffin pans (or use standard muffin pan and cupcake papers); sprinkle muffins with cinnamon/sugar/pecan topping. Bake until topping is crispy and brown, about 17-22 minutes. Yield: 12-14 muffins
Heart Smart Banana Blueberry Muffins: Omit raisins; add 1/3 cup honey and fold in 1 cup frozen blueberries.
Heart Smart Apple Date Muffins: Omit bananas and raisins; add 1/3 cup honey, 2 cups finely chopped apples with peel and 1 cup chopped dates.
Each muffin contains approximately 140 calories with 25 calories from fat
♥ Whether your special valentine is age 3 or 103, Chocolate Swirl Bark with Cherries & Pistachios is a quick, easy and decadent way to say, “I Love You!”
Chocolate Swirl Bark with Cherries & Pistachios
2 cups (1-12 ounce package) semi-sweet chocolate chips
6 ounces (3 squares) white candy coating
1 cup toasted pistachios or pecans, chopped and divided
1 cup dried cherries or cranberries
In a medium-size microwaveable bowl, melt chocolate chips; stir until smooth and set aside. In a separate microwaveable bowl, melt white candy coating; stir until smooth and set aside. Mix 1/2 cup pistachios into semi-sweet chocolate; spread onto parchment paper-lined baking sheet.
We were driving to lunch together one day last week when I asked Ed if he was nervous about an upcoming follow-up appointment with his cardiologist.
“Yes, I’m a bit apprehensive about going in for a routine exam, after all my last routine check-up landed me in the hospital for 10 days recovering from by-pass surgery.” Ed shook his head in disbelief. “It doesn’t seem possible that we’re looking at nearly a year since the surgery.”
“Do you feel like the ‘new man’ the doctor said you’d feel like within a year?” I asked turning into the restaurant parking lot.
Ed thought for a moment, “I can’t say I feel like a new person, but I get stronger every day and now I evaluate my overall progress and stamina monthly rather than daily as I did for so many weeks after I came home from the hospital. One thing I find astounding,” he added, “is how common by-pass surgery is these days.”
“Perhaps it has become a run-of-the-mill surgery, but it was the most terrifying experience I’ve ever been through in my life!” I commented to Ed. “Although, it’s comforting to know your heart is 10 years younger coming out of surgery than it was going in. Modern technologies, along with some skilled doctors have helped in assuring your sense of well-being and fitness in the coming years - and I like that part!” I said to Ed.
Ed leaned over the center console and gave me a kiss on the cheek. “Thanks for sticking by me through this whole thing,” he said.
Surprised by what he terms “PDA” (or public display of affection), I replied, “Maybe you haven’t noticed a change in yourself, but I’ve observed a fresh gaiety in the romance department.”
His eyes widened, I could tell he wasn’t sure what I was going to say next. “Every day for the last month CONVERSATION HEARTS have been popping up in unexpected places in the bedroom. Sometimes I discover a KISS ME heart on my pillow, or a YOU’RE CUDDLY heart balanced on the tip of my teddy bear’s nose or a BE MINE heart precariously teetering atop my Joy perfume bottle.
“Do you suppose there’s more to improving a heart than what meets the eye?” I asked, peering at him from under arched eyebrows. “Because it appears to me that my generally not-so-romantic hubby has been demonstrating a delightful change in matters-of-the-heart.”
Ed’s face lit up, “I think those devilishly delicious oat muffins you’ve been baking are bringing out the cupid in me!” he said with an impish wink.
“Cupid Made Me Do It” Heart Smart Oat Muffins
1/2 cup raisins or currents
1/2 cup water
1-3/4 cups oat bran
1/2 cup unbleached all purpose flour
1/4 cup wheat bran
1/4 cup toasted wheat germ
1/4 cup brown sugar
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 teaspoon sea salt
1 cup non-fat milk
1/2 cup egg substitute
1/4 cup nuts, chopped fine
1/2 cup unsweetened applesauce
2 ripe bananas, mashed OR 1/2 cup pureed pumpkin
Topping
Combine 1 teaspoon ground cinnamon with 1/2 cup granulated sugar and
1/2 cup chopped pecans or walnuts.
Place raisins in microwave-proof bowl; add 1/2 cup water. Cover with plastic wrap and microwave on high for 90 seconds. Allow raisins to “plump” for 5-10 minutes.
Preheat oven to 425 degrees. Combine oat bran, flour, wheat bran, wheat germ, brown sugar, baking powder, cinnamon, cardamom, nutmeg and salt in large mixing bowl; add milk, egg substitute, nuts, applesauce, mashed bananas, and raisin/water mixture. Mix just until moistened (do not over-beat). Fill greased individual-sized heart shaped muffin pans (or use standard muffin pan and cupcake papers); sprinkle muffins with cinnamon/sugar/pecan topping. Bake until topping is crispy and brown, about 17-22 minutes. Yield: 12-14 muffins
Heart Smart Banana Blueberry Muffins: Omit raisins; add 1/3 cup honey and fold in 1 cup frozen blueberries.
Heart Smart Apple Date Muffins: Omit bananas and raisins; add 1/3 cup honey, 2 cups finely chopped apples with peel and 1 cup chopped dates.
Each muffin contains approximately 140 calories with 25 calories from fat
♥ Whether your special valentine is age 3 or 103, Chocolate Swirl Bark with Cherries & Pistachios is a quick, easy and decadent way to say, “I Love You!”
Chocolate Swirl Bark with Cherries & Pistachios
2 cups (1-12 ounce package) semi-sweet chocolate chips
6 ounces (3 squares) white candy coating
1 cup toasted pistachios or pecans, chopped and divided
1 cup dried cherries or cranberries
In a medium-size microwaveable bowl, melt chocolate chips; stir until smooth and set aside. In a separate microwaveable bowl, melt white candy coating; stir until smooth and set aside. Mix 1/2 cup pistachios into semi-sweet chocolate; spread onto parchment paper-lined baking sheet.
Mix cherries into white candy coating; pour over dark chocolate; run a knife through both layers of candy to swirl. Sprinkle remaining pistachios over bark. Chill in refrigerator until firm. Break into serving sized pieces. Store bark in air-tight container in refrigerator.
Yield: Approximately 1 pound
Yield: Approximately 1 pound
♥ Cynthia Briggs is the author of Pork Chops & Applesauce, A Collection of Recipes and Reflections, which is a nostalgic cookbook filled with Chicken Soup for the Soul type stories and accompanied with home style, comfort food recipes. Pork Chops & Applesauce can easily be purchased through Amazon.com or you can purchase a personally signed copy directly from the author by clicking the "Purchase" button to the left of your screen.
Friday, January 4, 2008
Chicken Enchilada Casserole Passes WWII Muster
“Well, we’re headed into another battle. This time we’ll call it WWII.” Ed said, as he turned into the United Methodist Church parking lot.
“Honey, it’s not like we’re about to face a firing squad.” I couldn’t help but be amused with his flair toward the dramatic. “Maybe after a few Weight Watchers meetings we’ll get back into the swing of dieting,” I said, attempting to look at the bright side of our on-going battle of the bulge.
When we still lived in Seattle, Ed lost 56 pounds and I lost 18 (56 and 18 is not a misprint) on the Weight Watchers program. It was challenging to stick with a diet that didn’t include ice cream as one of the major food groups, but we managed nicely on the plan for over a year.
Time marched on; then we made a major move to the Southwest, which was a convenient excuse to start bouncing off the WWI wagon. In a nutshell, we grazed our way 1,900 miles south, and with the passing days, weeks and months we kept promising each other we’d be enlisting in WWII as soon as we were settled in New Mexico. Now we are 23 and 18 pounds heavier, pulling up our bootstraps in the church parking lot preparing for WWII.
During WWI we learned the rewards of exchanging one bad food for a good one. It’s basically a food item trade-off that works well most of the time. However, some suggested “exchanges” are ludicrous, such as drinking a glass of sugar-free lemonade to satisfy a craving for chocolate cake. Or, trying to convince us that fat-free cottage cheese is a succulent prime rib dinner, or that cucumber boats are maple bars. Someone must have been telling a joke and we didn’t catch the punch line!
Our desire to reduce has prompted us into seeking out and experimenting with new and “alternative” foods. Quaker Crispy Caramel Corn rice snacks are a perfect example as I’ve started purchasing these sweet, crispy “discs” by the case and I store them in my car for on-the-go snack attacks. When our taste buds begin screaming for sodium, we take a dive into a bag of Lay’s WOW potato chips to calm the squirrelly little beasts. Nature’s Own Light Bread allows us to trick our psyches into thinking we’re munching down a forbidden BLT. We’ve even resorted to using I Can’t Believe It’s Not Butter, Zero Calories because it’s much tastier than merely waving the butter above the toast and calling it delicious.
We earned our Good Conduct medals about 6 months into WWI, but only after we’d faced compromising situations. At the first meeting it was impressed upon us, by our fellow comrades, that munching on pizza during the meeting was not acceptable behavior. Six weeks later, forgetting the earlier pizza incident, Ed stood up and asked, “How about we all go for Mexican food after the meeting?” Everyone in the room joined us and we had the time of our life. However, the following week the Drill Sargent (oops, I mean WWI Instructor) took us aside and pointed out the potential physical dangers of mentioning pizza or Mexican food in a room full of ravenous people who aren’t related to Twiggy. We can only surmise that Ed caught them on a good night.
Now that we’ve re-upped for a second stint, we’re trying to do everything right. We religiously study our weight loss books. I’ve pulled out my low-everything recipes, including my favorite “legal” meal, Chicken Enchilada Casserole. I’ve stocked the refrigerator with 5 pounds of fresh broccoli and a quart of non-fat Ranch dip. The treadmill (ugh!) stands ready for duty 24/7.
How did we do the first week of WWII? It was a victory, Ed lost 8 pounds and I lost 1 (8 and 1 is not a misprint). Morale is running high among the troops. But I’m wondering if the esprit de corps will sustain itself when my husband is caught whispering into his cell phone, “Hello, I’d like to order a Mexican pizza to go…”
Chicken Enchilada Casserole
1/2 cup onion, chopped
2 garlic cloves, minced
1-1/2 cups canned Mexican Tomatoes, do not drain
1/2 cup mushrooms, sliced
1/2 cup green chilies, roasted, peeled and diced
1 teaspoon salt
1/4 teaspoon pepper
8 ounces lean chicken breast, cooked and chopped fine
4 corn tortillas (6” size)
4 ounces low-fat Colby & Monterey Jack cheese, shredded
1-4 ounce can sliced olives, drained
1/2 cup fat-free sour cream or ½ cup plain yogurt
1/2 cup cilantro, chopped
Spray a large, nonstick skillet with cooking spray. Lightly brown onion and garlic in prepared skillet over medium-high heat. Add tomatoes (including liquid), mushrooms, chilies and seasonings. Simmer uncovered, over medium heat until sauce begins to thicken, 8-10 minutes. Transfer half the tomato mixture to a medium bowl; add the chopped chicken; stir and set aside. Remove remaining tomato mixture from the stovetop and set aside.
Preheat oven to 400°. Spray an oblong-baking dish with nonstick cooking spray and set aside. Using a dry, cast iron skillet, heat 1 tortilla on both sides (about 30 seconds on each side) just until it begins to soften. Lay the tortilla flat and add 1/4 ounce cheese and 1/4 the chicken mixture. Roll stuffed tortilla up and place in prepared baking dish with the seam side down. Repeat process until all tortillas are filled.
Pour reserved tomato mixture over enchiladas, top with remaining cheese; and bake until cheese melts, 15 minutes. Garnish with sliced olives; serve with fat-free sour cream and chopped cilantro.
Serves 4 light appetites. Weight Watchers = 3 POINTS per serving or 261 CALORIES per serving
All is not lost if you should lose the battle-of-the-bulge as the following recipe for Yummmmy Peanut Butter Squares, taste exactly like Reese's Peanut Butter Cups and will more than soothe the lusty desire for a sinful dose of chocolate and peanut butter. Keep this recipe in mind for Valentine's Day as these squares couldn't be easier to make and are sure to get the attention of your intended. Cupid has informed me they are so delicious a marriage proposal could ensure after just one little bite...
Yummmmy Peanut Butter Squares
1/2 cup (1 stick) butter or margarine
2 cups powdered sugar
1-1/2 cups graham cracker crumbs (I crush my own crackers so they are more coarse)
1 cup peanut butter
12-squares semi-sweet baking chocolate (12 ounces)
1/4 cup chopped unsalted peanuts (optional for garnish)
Line 13 x 9-inch baking pan with foil; use extra foil to extend over sides of pan to later use as "lifting handles". Spray foil with non-stick cooking spray.
Melt butter in large microwaveable bowl on HIGH 45 seconds until melted. Stir in sugar, crumbs and peanut butter; mix well. Spread mixture into prepared pan.
Melt chocolate in microwaveable bowl on HIGH for 1-1/2 to 2 minutes or until smooth, stirring after 1 minute. Cool chocolate slightly; pour over peanut butter mixture in pan. Cool. Cut partially through mixture to mark 48 squares. Refrigerate 2 hours or until set. Lift from pan, using foil handles. Cut all the way through mixture into squares. Yield: 48 squares
“Honey, it’s not like we’re about to face a firing squad.” I couldn’t help but be amused with his flair toward the dramatic. “Maybe after a few Weight Watchers meetings we’ll get back into the swing of dieting,” I said, attempting to look at the bright side of our on-going battle of the bulge.
When we still lived in Seattle, Ed lost 56 pounds and I lost 18 (56 and 18 is not a misprint) on the Weight Watchers program. It was challenging to stick with a diet that didn’t include ice cream as one of the major food groups, but we managed nicely on the plan for over a year.
Time marched on; then we made a major move to the Southwest, which was a convenient excuse to start bouncing off the WWI wagon. In a nutshell, we grazed our way 1,900 miles south, and with the passing days, weeks and months we kept promising each other we’d be enlisting in WWII as soon as we were settled in New Mexico. Now we are 23 and 18 pounds heavier, pulling up our bootstraps in the church parking lot preparing for WWII.
During WWI we learned the rewards of exchanging one bad food for a good one. It’s basically a food item trade-off that works well most of the time. However, some suggested “exchanges” are ludicrous, such as drinking a glass of sugar-free lemonade to satisfy a craving for chocolate cake. Or, trying to convince us that fat-free cottage cheese is a succulent prime rib dinner, or that cucumber boats are maple bars. Someone must have been telling a joke and we didn’t catch the punch line!
Our desire to reduce has prompted us into seeking out and experimenting with new and “alternative” foods. Quaker Crispy Caramel Corn rice snacks are a perfect example as I’ve started purchasing these sweet, crispy “discs” by the case and I store them in my car for on-the-go snack attacks. When our taste buds begin screaming for sodium, we take a dive into a bag of Lay’s WOW potato chips to calm the squirrelly little beasts. Nature’s Own Light Bread allows us to trick our psyches into thinking we’re munching down a forbidden BLT. We’ve even resorted to using I Can’t Believe It’s Not Butter, Zero Calories because it’s much tastier than merely waving the butter above the toast and calling it delicious.
We earned our Good Conduct medals about 6 months into WWI, but only after we’d faced compromising situations. At the first meeting it was impressed upon us, by our fellow comrades, that munching on pizza during the meeting was not acceptable behavior. Six weeks later, forgetting the earlier pizza incident, Ed stood up and asked, “How about we all go for Mexican food after the meeting?” Everyone in the room joined us and we had the time of our life. However, the following week the Drill Sargent (oops, I mean WWI Instructor) took us aside and pointed out the potential physical dangers of mentioning pizza or Mexican food in a room full of ravenous people who aren’t related to Twiggy. We can only surmise that Ed caught them on a good night.
Now that we’ve re-upped for a second stint, we’re trying to do everything right. We religiously study our weight loss books. I’ve pulled out my low-everything recipes, including my favorite “legal” meal, Chicken Enchilada Casserole. I’ve stocked the refrigerator with 5 pounds of fresh broccoli and a quart of non-fat Ranch dip. The treadmill (ugh!) stands ready for duty 24/7.
How did we do the first week of WWII? It was a victory, Ed lost 8 pounds and I lost 1 (8 and 1 is not a misprint). Morale is running high among the troops. But I’m wondering if the esprit de corps will sustain itself when my husband is caught whispering into his cell phone, “Hello, I’d like to order a Mexican pizza to go…”
Chicken Enchilada Casserole
1/2 cup onion, chopped
2 garlic cloves, minced
1-1/2 cups canned Mexican Tomatoes, do not drain
1/2 cup mushrooms, sliced
1/2 cup green chilies, roasted, peeled and diced
1 teaspoon salt
1/4 teaspoon pepper
8 ounces lean chicken breast, cooked and chopped fine
4 corn tortillas (6” size)
4 ounces low-fat Colby & Monterey Jack cheese, shredded
1-4 ounce can sliced olives, drained
1/2 cup fat-free sour cream or ½ cup plain yogurt
1/2 cup cilantro, chopped
Spray a large, nonstick skillet with cooking spray. Lightly brown onion and garlic in prepared skillet over medium-high heat. Add tomatoes (including liquid), mushrooms, chilies and seasonings. Simmer uncovered, over medium heat until sauce begins to thicken, 8-10 minutes. Transfer half the tomato mixture to a medium bowl; add the chopped chicken; stir and set aside. Remove remaining tomato mixture from the stovetop and set aside.
Preheat oven to 400°. Spray an oblong-baking dish with nonstick cooking spray and set aside. Using a dry, cast iron skillet, heat 1 tortilla on both sides (about 30 seconds on each side) just until it begins to soften. Lay the tortilla flat and add 1/4 ounce cheese and 1/4 the chicken mixture. Roll stuffed tortilla up and place in prepared baking dish with the seam side down. Repeat process until all tortillas are filled.
Pour reserved tomato mixture over enchiladas, top with remaining cheese; and bake until cheese melts, 15 minutes. Garnish with sliced olives; serve with fat-free sour cream and chopped cilantro.
Serves 4 light appetites. Weight Watchers = 3 POINTS per serving or 261 CALORIES per serving
All is not lost if you should lose the battle-of-the-bulge as the following recipe for Yummmmy Peanut Butter Squares, taste exactly like Reese's Peanut Butter Cups and will more than soothe the lusty desire for a sinful dose of chocolate and peanut butter. Keep this recipe in mind for Valentine's Day as these squares couldn't be easier to make and are sure to get the attention of your intended. Cupid has informed me they are so delicious a marriage proposal could ensure after just one little bite...
Yummmmy Peanut Butter Squares
1/2 cup (1 stick) butter or margarine
2 cups powdered sugar
1-1/2 cups graham cracker crumbs (I crush my own crackers so they are more coarse)
1 cup peanut butter
12-squares semi-sweet baking chocolate (12 ounces)
1/4 cup chopped unsalted peanuts (optional for garnish)
Line 13 x 9-inch baking pan with foil; use extra foil to extend over sides of pan to later use as "lifting handles". Spray foil with non-stick cooking spray.
Melt butter in large microwaveable bowl on HIGH 45 seconds until melted. Stir in sugar, crumbs and peanut butter; mix well. Spread mixture into prepared pan.
Melt chocolate in microwaveable bowl on HIGH for 1-1/2 to 2 minutes or until smooth, stirring after 1 minute. Cool chocolate slightly; pour over peanut butter mixture in pan. Cool. Cut partially through mixture to mark 48 squares. Refrigerate 2 hours or until set. Lift from pan, using foil handles. Cut all the way through mixture into squares. Yield: 48 squares
