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Two Chicken Trilogies: Part 3 of 3

2010-03-25T17:37:00.000-07:00

The Boys’ Club
Part 3 of 3
by C. Hope Clark
http://www.fundsforwriters.com/
High Hope for the Freelance Writer

“Split them up,” I said as I listened to chicken bodies banging the side of the box. “Those roosters are stirring trouble again.”

Our brooder box had once seemed immense to our twenty chicks. Eight weeks later they could barely move, and five roosters had each decided he was the bird in charge. We hadn’t ordered the males, but the company had thrown them in as extra. Now we had two boxes of chickens in the garage.

Our neighbors owned small flocks, each with an established rooster. That left Martin, a local landscaper who had a 50-bird flock. He said he’d take the boys. But Martin’s chickens often went in the freezer.

“Let me think about it,” I told my husband.

“Most chickens go in a stew pot sooner or later, hon.”

I pulled out a large dog pen, bought another waterer, and moved the four largest guys to a new temporary home. The fifth, the runt of the guys, won the fifteen-hen harem. I figured he’d be less aggressive.

A month later, the main flock moved outside to the coop. My boys remained in the garage, the largest one greeting me each morning with a vigorous cock-a-doodle-doo. “When you want me to call Martin?” my husband asked. “Those birds are spreading dust everywhere.”

“Not yet,” I said as I hand-fed the rat-pack cracked corn. I scratched one under his wing as another vied for my attention, wanting his chest rubbed. “Maybe not ever,” I whispered as the beige one hopped on the open door of the cage, asking to be held. “Nobody turns my birds into dinner, do they, Boy?”

Four little heads cocked to the side in unison, knowing exactly what I meant.

~~~~~~~~~~

The Chicken Trilogy

Part 3 of 3

by Cynthia Briggs

Author of: Pork Chops & Applesauce and Sweet Apple Temptations

Read more about Cynthia's books by clicking here:

porkchopsandapplesauce.net/book.htm

Sweet Understanding
Part 3 of 3

It was in the spring of 1943, and 6-year old Bobbi peeked through the wooden slats of the back yard gate. She crossed her legs and wiggled. The outhouse was in clear view.

“Where’s Felicity? That mean old chicken!” Bobbi muttered.

Tiny and petite for her years, Bobbi felt utterly defenseless against the cranky bird. Didn’t the chicken understand that when nature called she had to walk the path to the outhouse?

Bobbi was puzzled because Mommy, Daddy, Grandma or Grandpa wouldn’t help her. They just kept saying, “Honey, you’ve got to learn to defend yourself!”

Bobbi made every effort to avoid Felicity. She’d watch closely, from inside the gate to make sure the chicken wasn’t in sight, then with her eyes fixed on the outhouse door, she’d quickly open the gate and make a run for the privy. The bird would suddenly jump from behind a nearby woodpile batting Bobbi with her swift wings.

Bobbi thought perhaps the gate noise was alerting the insensitive creature. So, she left the gate standing open and patiently waited for signs of Felicity. With the chicken out of sight and a clear footpath, Bobbi sprinted up the trail, only to be blocked again by the persistent fowl! Then there were times when the sly bird would let Bobbi go to the outhouse only to ambush her upon the return trip.

“Does Felicity ever sleep?” Bobbi wondered. Morning, noon and night the crotchety fowl menaced her. In Bobbi’s more desperate moments, with no hope of eluding the chicken, Bobbi resorted to squatting in the yard, only to be caught and scolded by her mother. Consequently, trying to out-wait the bird didn’t work either. Her guess was that the hen’s bladder was bigger, better and stronger.

“Bobbi, you’ve got to show the chicken who’s boss.” Dad reminded her. “Stand up for yourself. No one else is going to.”

“But, Daddy, I’m afraid of her!” Bobbi cried hopelessly.

The old bird continued to get the best of Bobbi. And to make matters worse all the grownups were on the chicken’s side!

One morning Bobbi woke up feeling grumpy. She was fed-up with having to grapple with the chicken.

“Leave me alone, I have to go potty!” Bobbi barked at her mother as she marched outside. Her blond curls bounced off her shoulders and her short, determined legs carried her toward the outdoor facilities.

Predictably, Felicity leaped from behind a bale of straw. She lunged at Bobbi and arched her neck, threatening Bobbi with her sharp beak.

At that moment something snapped in Bobbi. The chicken had bullied her for the last time.
With her hands on her hips, she bent down and faced the chicken head-on. Bobbi waved her arms and hands in a mad frenzy and bellowed like a banshee as she squared-off, nose to beak, with the flabbergasted hen.

“Squawk! Squawk! Squawk!” Felicity protested. A scuffle ensued. Needless to say, thereafter, Felicity gave Bobbi a wide path, including the one to the outhouse.

Bobbi learned the importance of sticking up for herself. She also discovered the benefits of coming to a sweet understanding with someone who has a sour disposition.

Sweet & Sour Chicken
1 fryer, cutup or 6 chicken breasts
1-8 ounce bottle Russian or Catalina Salad Dressing
1 package onion soup mix, dry
8 ounces orange marmalade

Mix salad dressing, onion soup mix and marmalade together in a medium size bowl. Pour mixture over chicken that has been placed in a rectangular baking pan. Bake; uncovered, at 350 degrees for 45-60 minutes. Yield: 4-5 servings with a rice accompaniment.

~~~~~~~~~~
Coming in April: Springtime Desserts and Salads
~~~~~~~~~~

Two Chicken Trilogies: Part 2 of 3

2010-03-05T10:13:00.000-08:00

Chicken Math
Part 2 of 3
by C. Hope Clark
http://www.fundsforwriters.com/
High Hope for the Freelance Writer

“Eight hens is enough,” I said to my husband. “That’s four or five eggs a day.”
“Barred Rock? Leghorns? What breed do we want?” he mumbled, his nose all but pressed against the computer screen.

The coop was almost ready. The breeder down the road only had Rhode Island Reds, and I knew that type bird to be scrappy. “Docile,” I said. “You decide. Just make sure they’re sweet. I want them to sit on my knee and eat out of my hand.” We wanted eggs, but I raised pets, not just farm products. “Oh, and no roosters.”

“You discriminating?”

“No. Last thing I need is Mrs. Harvey next door fussing about the daybreak crowing.”
Twenty minutes later, he logged off the computer. “Done,” he said.

“What’d you get?”

“Let’s see . . . I ordered three Barred Plymouth Rock, three Buff Orpingtons, three Gold Wyandotte, three Silver Wyandotte, and three Dominiques. All laid back varieties.”

I counted. Three, six, nine . . . “You ordered fifteen birds? That’s five dozen eggs a week!”

“I couldn’t decide. Some don’t make it anyway, hon. But they’re all female,” he said with a wink. “Just like you said.”

I couldn’t wait. Days later at six A.M., the post office called with our two-day-old pullets. I rode home with the small, cardboard box in my lap, the heater on for the birds, sweat beading on my temple. I freed the shipping paper off the top and read as my husband drove. “Oh no,” I said.

“They all right?” my husband asked.

“Oh, they’re all fine,” I said as I counted twenty teeny-weeny bodies. “Free males included for warmth” was stamped bold across the receipt. And they were all so dang cute. Thank heavens I’d only wanted eight. If I’d said fifteen, he’d have ordered thirty.
~~~~~~~~~~
“The Chicken Trilogy”
Part 2 of 3
by Cynthia Briggs
Author of:
Pork Chops & Applesauce and
Sweet Apple Temptations
Read more about Cynthia's books by clicking here:
porkchopsandapplesauce.net/book.htm

Chicken Rustlers Sometimes Eat Crow

“Betty, here’s my recipe for oven fried chicken that you wanted. Speaking of chicken, are those your chickens running around loose in my back yard?” Lucille said to her neighbor as she slipped the recipe in her pocket and hastened toward the sliding door to get a better look.

“No, that can’t be. We clipped their wings and repaired the chicken yard fence yesterday.”
Betty wiped the steam from the glass and peered outside into the darkness. The rain was pelting down in heavy torrents. Lucille’s back yard had become a pool of wet grass. A flurry of Rhode Island Red hens were scurrying about the yard, flapping their water soaked wings against drenching rain. “Oh my gosh! My hens are loose! We’ve got to get them back into a dry pen before they catch pneumonia.”

Lucille quickly followed Betty out into the weather to corral the feathered escapees.

“Here, Lucille, these salmon fishing nets will make catching them much easier.” Betty shouted as she shoved a huge net in Lucille’s direction.

Betty and Lucille chased the squawking hens through several neighboring yards. The hens noisily dodged swooping nets as the two determined women splashed their way down the normally quiet rural street.

The overly excited birds bolted through an overgrown cow pasture where Betty slipped and rolled across the grass and Lucille slid into a puddle of muck netting a fence post instead of a hen. Customers at a nearby Arco Mini-Mart watched in disbelief as the net carrying duo chased the fluttering flock past the gas pumps and then disappeared into the squall.

“Enough is enough!” Betty told Lucille. “Let’s go back home and get dried out. Look at us! We’re soaked. Those birds have no intention of being rounded up tonight.”

“You won’t get an argument out of me. But before we change our clothes, let’s check the chicken coop and see how they managed to get out.”

Lucille added with a chuckle. “Maybe we’ll get lucky and some of them went back to the pen on their own. Then we won’t be going back completely empty-handed.”

Betty’s eyes were flat. She was too tired, wet, muddy and frustrated to find any humor in the situation.

There were no visible signs of damage to the outer fencing around the chicken yard. Other than being soaked from the downpour, everything appeared to be in its normal place. How did the chickens escape?

Betty opened the hen house door. A single light bulb swayed gently which made it possible for them to see inside the room. Lucille peeked over Betty’s shoulder.

The hens were all huddled together on their roost. The room was dry, warm and undisturbed. They had been in bed for the night and safe from the storm since dusk.

The chickens looked up at the two astonished women and clucked, as if to ask, “What do you want at this time of the night?”

“Betty, we’re chicken rustlers!” Lucille shrieked. “The chickens we were trying to net must belong to Mr. Brown who lives down by the school.”

“I feel so stupid,” Betty replied. She was embarrassed but glad to know her chickens were safe.

Lucille pulled a dripping wet recipe out of her pocket and handed it to Betty. “Why don’t you go home and try this chicken recipe…it’s better than eating crow!”

Lucille's Easy Oven Fried Chicken
1 Frying Chicken, cut-up
1 cube margarine
2 cups flour
¼ teaspoon paprika
1 teaspoon sea salt
¼ teaspoon pepper, freshly ground

Heat oven to 350 degrees. Put the margarine cube in a large, aluminum foil lined, baking pan with sides (I use a heavier-weight jellyroll pan). Place the pan in the oven so the butter will melt and cover the bottom of the pan. Rinse the chicken pieces and dry thoroughly on paper towels.

In a separate bowl combine flour, paprika, salt and pepper. Dredge chicken in flour mixture. Shake excess flour from the coated chicken pieces and place them in the melted butter. For best results, arrange the chicken so it’s not scrunched together in the pan.

Bake for 30 minutes. Turn chicken and bake for another 30 minutes. If needed, continue baking and turning the chicken (in 10 minute intervals) to achieve desired crispness.
Yield: 4-5 servings

Served with mashed potatoes and corn on the cob this dinner screams comfort food! Lucille's Oven Fried Chicken recipe is the simplest way I've ever found to make fried chicken with no standing over a hot stove. Additionally, it's probably lower in calories than traditional chicken fried in grease. Chicken pieces come out of the oven crunchy on the outside, moist and juicy on the inside. Enjoy!
~~~~~~~~~~
Coming in April: Part 3 of the Two Chicken Trilogies
~~~~~~~~~~~

Two Chicken Trilogies: Part 1 of 3

2010-02-10T18:20:00.000-08:00

First Rate Chicken Coop
Part 1 of 3
by C. Hope Clark
http://www.fundsforwriters.com/
High Hope for the Freelance Writer

We retired to three acres in rural South Carolina. To my delight, a neighbor had chickens. I grinned ear to ear every time Mr. Kirby called and asked us to look in on his birds while they went out of town. Before long, the urge got the best of us, and we decided to start a brood of our own. We could save money on eggs!

Chicken coop books covered my kitchen table. Nothing fit my dream, so I designed my own, stealing ideas from a hundred other structures found online. With a stiff new tool belt and $300 worth of lumber and materials in the garage, I broke ground.

My nights filled with images of nails, caulk, studs and paint, as did the floor of my garage. By day I pondered predators and weather, determined to stop any potential hazard for my birds by designing a fool-proof coop. The cashier at the building supply labeled us the chicken coop couple after our sixth trip, asking when we were hanging the chandelier. We enjoyed the chuckle but were hell-bent on building a house resistant to whatever nature threw at it.

A month later, The Chicken Ranch flaunted insulation, interior paneling, vinyl flooring, three colors of paint, lights, motion sensors, a French drain, chain-link fencing, a shaded dirt patio and an awning over a concrete run. The night we finished, I put pen to paper, calculating expenses and return on investment. My husband laughed as the figure hit $1500. As he walked away, I recalculated, woefully figuring it should take us no more than, say, fifteen years to re“coop” our expenses in fresh eggs.

~~~~~~~~~~

“The Chicken Trilogy”
Part 1 of 3
by Cynthia Briggs
http://www.porkchopsandapplesauce.net/book.htm

Mean-Spirited Fowl makes Savory Chicken Broccoli Souffle

“Grandma! He got me! He pecked me again!” I sobbed as I threw my arms around my grandmother’s legs and buried my tear stained face into her apron. The barnyard bully had once again forced me to seek the protection of Grandma’s arms.

I was a mere 4 years old when Grandma assigned me the daily task of gathering eggs from the hen house. She knew I delighted in slipping the eggs from beneath the hens’ warm fluffy tail feathers. Sometimes I’d disturb the girls and they’d fly from their straw lined nest squawking in protest. But, over all they were patient with my innocent awkwardness.

In contrast, the hen house rooster had no patience with me setting foot into his territory. The foul bird had given me good reason to be terrified of him and he’d turned my favorite farm chore into a daytime nightmare.

Every day when I scampered to the hen house to collect the eggs with renewed hope that the vicious creature had gotten lost during the night and couldn’t find his way back to the barnyard. Without fail he’d fly at me with his angry claws and sweep sand into my eyes as he rapidly flapped his powerful wings. He’d knock me to the ground and peck me repeatedly with his wickedly sharp pointed beak.

Although Grandma was usually slow-to-anger, her presence alone was intimidating as she tipped the scales at 250 pounds and stood 5’ 10” tall. Using her size and a crusty glare, she attempted some mediating tactics by hovering at the chicken yard gate. Quietly she’d wave a wooden club, for the rooster’s benefit, while I collected the eggs. She also positioned herself with the threat of the chopping block in full view.

I’m not sure if the rooster was just plain stupid or if he underestimated Grandma’s gift with the cleaver. But the day came when he found out who ruled the roost. “That bird has gotten too big for his breeches! He’s pecked you for the last time!” She picked me up and set me out of her path.

“Where’s my hatchet?” She asked as the wooden screen door slammed behind her with a loud bang. Grandma advanced toward the chicken yard like a female bear protecting her young. Her amazingly smooth momentum was uninterrupted as she swiftly grabbed her well-used hatchet from the chopping stump.

She charged past the hen house with her sights on the zealously mean rooster. The feathers flew and yet another notch was carved into the chopping block.

Soft, nervous chuckles began bubbling out of me when I realized the rooster had finally got what I felt he deserved. Grandma had put the mean-spirited fowl in his place. After plucking the last of the rooster’s pinfeathers, Grandma artfully dressed the bird and plunged him into the stew pot. I couldn’t stop giggling.

At dinner that evening I grinned fiendishly and cackled with guilt-free satisfaction when Grandma served Savory Chicken Broccoli Soufflé. It was comforting for me to know I’d be able to gather eggs in peace and never again be terrorized by the ornery rooster.

Savory Chicken Broccoli Soufflé
6 large, fresh eggs, separated
1 cup sharp cheese, grated
1 10-ounce can cream of celery soup
10 ounces milk
1/4 teaspoon sea salt
1/2 teaspoon dry mustard
1/4 teaspoon white pepper, freshly ground
1 1/2 cups broccoli, chopped (or mushrooms, celery, onions, peas)
1 cup chicken, cooked and finely diced (or shrimp, crab, ham, smoked salmon)

Beat egg yolks together in a large bowl. Mix soup into egg yolks, then add milk, salt, dry mustard, and white pepper. In a separate large bowl, whip the egg whites until stiff peaks form. Gently fold the egg yolk mixture into the egg whites. Continue folding in meat, veggies and cheese.

Fold into an ungreased, 1 1/2 quart soufflé dish. Bake, uncovered at 350 degrees for 45 minutes, or until a knife inserted into the center comes out clean. Serve immediately with green side salads, glasses of white dinner and crusty rolls, if desired. Presto! Dinner is served!
Yield: 4 servings

~~~~~~~~~~
Coming in March: Part 2 of the Two Trilogies

Crab Meat Pasta-Shell Soup

2009-12-29T15:09:00.000-08:00

Happy New Year!

Excerpt from Pork Chops & Applesauce:
A Collection of Recipes and Reflections

Crab meat is Costly, yet an Oh-So worth it Treat

“I’d never bought a live crab before.” Kathy told me. “The crabber instructed me on how to cook them and I felt especially adventurous that day. So, I bought 4 of the bug-eyed, pre-historic looking creatures at an unbelievable low price of $1 each. It sounded easy enough, just drop the crab into a pot of rapidly boiling water and simmer it until its shell turns red.”

“Have you ever had to chase a crab around your kitchen? Or worse yet, have you ever been chased around your own kitchen by a crab?” She asked. “Well, I discovered the hard way that a crab needs to be dropped into the boiling water on its back. When I dropped the first crab into the pot face down, it quickly climbed back up the side of the pot, landed on the floor and, clacking its pincers, chased me screaming across the kitchen to the safety of a nearby bedroom.” Kathy howled with laughter as she remembered the incident.

“When I finally got the nerve to leave the bedroom, I chased him around the kitchen, grabbed the partially scalded cantankerous crab and quickly dropped him into the pot…on his back. Victory was mine!” She gallantly announced. “Without doubt, it was well worth the skirmish to get fresh crab meat and at such a reasonable price,” she added. “However, I think that kind of market low price is gone forever!”

Inexpensive crab meat is a price of the past. No matter how you weigh the critter - crab is gonna cost you. But for crab meat lovers the following Crab Meat Pasta-Shell Soup is Oh-So worth it!

Crab Meat Pasta-Shell Soup
1/4 cup onion, chopped
1/4 cup green bell pepper, chopped
1/4 cup celery, diced
1-2 tablespoons margarine or butter
3 1/2 cups chicken broth
1 cup ripe tomato, peeled and crushed
1/4 cup tiny pasta shells
1 tablespoon parsley, snipped
1/2 teaspoon salt
Freshly ground pepper to taste
6-8 ounces fresh crab meat or 2-6 ounce cans crab meat, drained
with cartilage and shells removed

In a large saucepan, saute onion, green bell pepper and celery in margarine until tender but not brown. Add broth, tomatoes, tiny pasta shells, parsley, salt and pepper; bring to boiling. Cover and reduce heat; simmer for 30 minutes. Add crab meat and simmer 5 minutes longer. Serve immediately. Yield: 6-8 servings

This recipe originates from the kitchen of Cheryl Burke, Kent, Washington. Cheryl shared this crab soup recipe with me many years ago when she and her husband, Dan, hosted their annual Kent Fire Fighters’ Christmas dinner. Since then I’ve been making it every holiday season for either Christmas Eve or New Year’s Eve dinner. It makes a satisfying and delectable main dish when accompanied with a dinner salad, fresh sourdough bread and chilled white wine. Crab Meat Pasta-Shell Soup gets a double thumbs-up from me as it’s incredibly simple to prepare, yet it tastes gourmet!

More recipes and stories for warming up during chilly winter weather can be found in my book, Pork Chops & Applesauce; Pacific Beach Clam Chowder and
Southwest Meets Northwest White Chili along with their accompanying sure-cure stories for warming you from the inside out.

~~~~~~~~~~

Smoked Salmon Chowder is a warming comfort food that is satisfying on chilly days, yet promises summer with sprigs of dill weed and parsley. Creamy sour cream thickens the broth and compliments the smoked fish, creating a lunch or dinner that’s sure to please all seafaring seafood enthusiasts.

Smoked Salmon Chowder
2 cups smoked salmon, cut into chunks, (alder smoked is my favorite)
OR 2 cups baked or canned salmon plus ⅛ – ¼ teaspoon liquid smoke
4 tablespoons unsalted butter
1 cup onions, chopped
½ cup celery, sliced
1 cup green pepper, chopped (optional)
4 tablespoons all-purpose flour
3 cups chicken broth
½ - ¾ cup sour cream or cream cheese
1 tablespoon fresh or dried dill weed
2-3 tablespoons fresh parsley, chopped
Freshly ground black pepper and salt to taste

Melt butter in medium saucepan; saute onion, celery, and green pepper. Stir in flour, slowly add broth and cook over medium heat, stirring constantly until chowder reaches boiling point. Add sour cream, dill weed, black pepper and smoked salmon; heat 4-5 minutes, stirring constantly (do not boil). Garnish with parsley just before serving, season with salt at the table. Yield: 4-6 servings

~~~~~~~~~~

Of all sound of all bells... most solemn and touching is the peal which rings out the Old Year. ~Charles Lamb

Happy New Year!
C. Briggs

Receive the Country Chef Reader by sending your request to
books@porkchopsandapplesauce.net
Your contact information is kept strictly confidential and we don't share, sell or trade your information with anyone for any reason.
~~~~~~~~~~~~~~~~~~~~

Holiday Candy Sensations

2009-12-13T17:20:00.000-08:00

Classic Rum Balls
1 ½ cups confectioners’ sugar
2 tablespoons unsweetened cocoa powder
½ teaspoon ground allspice
½ cup dark or light rum
2 tablespoons light corn syrup
2 ½ cups very finely crushed vanilla wafers
1 cup finely chopped, toasted walnuts or pecans

In a large bowl, sift together 1 cup confectioners’ sugar, cocoa powder and allspice. Stir in rum and corn syrup. Stir in vanilla wafers and walnuts; mix well. Cover mixture and refrigerate for 30 minutes, or until slightly firm. It’s OK if mixture appears crumbly and dry; do not add more liquid.

Place the remaining ½ cup confectioners’ sugar in a shallow bowl.

Scoop out portions of the chocolate/rum mixture using a tablespoon; form into 1-inch balls. Roll the balls in confectioners’ sugar, making sure to coat evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. The next day place each rum ball in ruffled candy papers; place a sheet of waxed paper between the layers to keep from sticking. Rum Balls will keep for up to 2 weeks in an airtight container in the refrigerator. Yield: 5 ½ dozen

Simply Decadent Truffles
2 ½ packages or 20 squares, semi-sweet baking chocolate, divided
1-8 ounce package cream cheese, softened
Chopped nuts, optional
Chocolate Sprinkles, optional

Melt 8 of the chocolate squares as directed on package. Beat cream cheese in medium bowl with electric hand mixer until creamy. Add melted chocolate; mix well. Cover, and refrigerate for at least 1 hour, or until firm.

Cover baking sheet with waxed or parchment paper. Shape chocolate mixture into 30-36 balls, using about 2 teaspoons chocolate/cream cheese mixture for each ball. Place in single layer on prepared baking sheet. Refrigerate until chocolate is firm.

Melt remaining chocolate squares as directed on package. Using a toothpick, dip truffles into melted chocolate one at a time; roll truffles in chopped nuts or chocolate sprinkles, if desired. Return to baking sheet. Refrigerate until chocolate is firm. Place each truffle in a ruffled candy paper; store covered in refrigerator. Yield: 3 dozen

Variations: Add 1-2 teaspoons peppermint, rum or almond extract; or ¼ cup orange or raspberry liqueur to the chocolate mixture before shaping into balls.

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-size pieces. Store bark in air-tight container in refrigerator. Yield: approximately 1 pound

Creamy French Fudge
1-14 ounce can sweetened condensed milk
1-12 ounce package milk chocolate chips
3 ounces semi-sweet chocolate chips
1 teaspoon pure vanilla
1 cup pecans or walnuts, chopped

Combine sweetened condensed milk, milk chocolate chips and semi-sweet chocolate chips in a shallow 2-quart microwaveable baking dish. Microwave on high for 2-3 minutes, stirring at 1 minute intervals.

When chips are melted, stir in vanilla and nuts. Pour fudge into a buttered 8” x 8” x 2” pan. Allow to set-up at room temperature for 2-3 hours. Cut into 1” squares. Store up to 10 days in air-tight container or wrap securely in plastic wrap. Yield: 64 pieces

Variation: Replace equal amounts of choclate chips with either white chocolate chips or almond bark. This is a very nice change from traditional chocolate.

~~~~~~~~~~~~~~~~~

Order Now! There's still time to order Pork Chops & Applesauce and Sweet Apple Temptations for holiday gift-giving. With the lagging economy many people are cooking at home more to save money. Pork Chops and Sweet Apple are ideal gifts offering sumptious comfort food recipes that'll be saving hard earned dollars until we can see this recession in our rearview mirror. Don't delay, click here to purchase: http://www.porkchopsandapplesauce.net/new/

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Scheduled Arts & Crafts Shows

Book Signing Events

Hope to see you!

Highland High School, 4700 Coal Ave SE, Albuquerque, NM, 87108, Saturday, Dec. 19, 9 AM to 4 PM.

Velocity Christmas Craft Show, Calvary of Albuquerque, 4001 Osuna Road NE, Albuquerque, NM, 87109, Fri. & Sat, Dec. 11 & 12.

Purse Party, 8001 Wyoming Blvd NE, Suite D4, Albuquerque, NM, Sunday, Dec. 6, 2 PM to 4 PM.

Liz & Gil Silva Home, 7709 Apache Ave NE, Albuquerque, NM, Fri. and Sat. Dec. 4 & 5, 9 AM to 6 PM.

Happy Holidays!
C. Briggs

~~~~~~~~~~~~~~~~~

Pumpkin : The Essence of the Season

2009-11-17T17:42:00.000-08:00

On Thanksgiving Day your guests won't notice that you didn't fuss with pumpkin pie when you serve Apple Pumpkin Dessert. It's a delicious blend of apples, spices and pumpkin served individually with a zingy gingersnap topping. This recipe is one of many apple pumpkin recipes from my cookbook, Sweet Apple Temptations.
Apple Pumpkin Dessert
1-21 ounce can apple pie filling
1-16 ounce can pumpkin pie filling
1-14 ounce can sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup gingersnap crumbs, approximately 18 cookies
2 tablespoons butter, melted

Preheat oven to 400°. Spoon apple filling into 8-10, 1/2-cup size greased custard cups.

In a large bowl, beat together pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt until well blended; spoon mixture into custard cups over apple filling.

Combine gingersnap crumbs and butter; sprinkle over pumpkin mixture. Place filled custard cups on a 15 x 10-inch jelly roll pan and add a small amount of water to the outer pan.

Bake for 10 minutes; reduce heat to 350. Bake for an additional 15 minutes, or until set in the center. Cool before serving. Garnish with a walnut half (pictured), if desired. Yield: 8-10 servings.

Pumpkin Swirl Cheesecake deserves a gold star as its creamy pumpkin flavor shouts "Happy Thanksgiving!" The recipe makes a whopping eighteen servings so when your guests begin clamoring for more, there will be plenty of this essence-of-the-season to go around.

Pumpkin Swirl Cheesecake
Crust:
1 cup ginger snaps (about 25), crushed
Filling:
4 8-ounce packages cream cheese, softened
1 cup granulated white sugar
3 tablespoons cornstarch
1 cup sour cream
2 teaspoons pure vanilla
3 eggs
1 teaspoon lemon juice
3/4 cup canned pumpkin
3 tablespoons brown sugar
2 tablespoons molasses
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground cardamom

Preheat oven to 350°. Press cookie crumbs into a buttered 10" spring form pan.

In a large bowl beat cream cheese, sugar and 2 tablespoons cornstarch until smooth. Add sour cream and vanilla. Mix well and add 1 egg at a time, beating after each addition. Place 3 1/2 cups batter in medium bowl; add lemon juice and mix well. Set aside.

To remaining batter in large bowl, add 1 tablespoon cornstarch and all remaining ingredients; beat well. Set aside 1 cup pumpkin batter. Pour half the vanilla batter (1 3/4 cups) into crust. Top with pumpkin batter, then remaining half of vanilla batter, then with reserved pumpkin batter. Swirl with a knife.

Bake for 60-75 minutes, or until center is almost set. Cool on rack for at least 1 hour before removing from spring form pan. Refrigerate until serving time; drizzle with melted chocolate and whipped cream pillows (pictured), or decorate as desired. Yield: 18 servings

Pumpkin Applesauce Bread is best when it's baked prior to Turkey Day so the flavors have time to meld. Serve warm and drizzled with honey (pictured), slathered with cream cheese or whipped cream to make a seasonal comfort food that says, "gobble, gobble" with every delicious bite. This recipe is one of many apple pumpkin recipes from my cookbook, Sweet Apple Temptations.

Pumpkin Applesauce Bread
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
4 eggs or 1 cup egg substitute
1/4 cup brown sugar, firmly packed
1 cup granulated white sugar or Splenda
1/2 cup oil
2 cups unsweetened applesauce
1-16 ounce can pumpkin

Preheat oven to 350°. Sift together first 7 ingredients and set aside. In a large bowl, beat together eggs and granulated white sugar until creamy; gradually add oil and beat until well mixed.

Mix applesauce and pumpkin into sugar oil mixture; add sifted ingredients and mix well.

Pour into greased, floured and parachment-lined 9 x 5-inch loaf pan. Bake for 45-50 minutes, or until toothpick comes out clean from center of loaf and bread begins to pull away from sides of pan.

Cool for 10 minutes; turn out of pan onto cooling rack. Cool thoroughly before cutting into 1-inch slices. Yield: 1 loaf, approximately 10-12 slices

Forever on Thanksgiving Day

The heart will find the pathway home.

~Wilbur D. Nesbit

Happy Thanksgiving!
Cynthia Briggs
Website: http://www.porkchopsandapplesauce.net/
E-mail: info@porkchopsandapplesauce.net
Purchase Cynthia's cookbooks: www.porkchopsandapplesauce.net/purchase.htm
Snail Mail: P.O. Box 10394, Albuquerque, NM, 87184-0394

*** Cynthia's Upcoming Book Signing Events ***

Heights Christian Church Annual Craft Show, Saturday, November 14, 6935 Comanche Rd. NE, 87110, 9 AM to 4 PM.

Sandia High School Band Booster Fall Craft Fair, Saturday, November 21, 7801 Candelaria Road NE, Corner of Candelaria and Pensylvania, 9 AM to 4 PM.

Liz Silva Annual Craft Show, Friday Dec. 4 and Saturday Dec. 5, 7709 Apache Ave. NE, ABQ, 87110, 8 AM to 4 PM.

Velocity Christmas Craft Show, Friday Dec. 11 (noon to 7 PM) and Saturday Dec. 12 (8 AM to 1 PM), Calvary Chapel at "The Hub," 4001 Osuna Road, ABQ, NM, 87109

Hope to see you there!

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Chili Relleno Casserole: A Southwest Tradition

2009-09-30T16:25:00.000-07:00

Mid-August in New Mexico marks the arrival of chili season. Chilies are sold by the 25-50 lb. gunnysack at all the major food retailers, vegetable stands and grower's markets. Roasting vendors manned with their unique tumbler-style roasters begin springing up wherever chilies are sold. The smokey aroma of sizzling chilies permeates the warm desert air as it invites the festiveness surrounding an abundant harvest and welcomes the advent of autumn.

Last week I spent some time in southern New Mexico, and was able to get caught-up with a friend and her husband who own over 100 acres of farmland. Their main crop is growing alfalfa hay for resale, but chilies of every variety common to the southwest were growing prolifically in their massive vegetable garden. It felt rewarding to gather chilies in the hot afternoon sun, yet the dirt and grit on my hands was a reminder of the hard work and toil synonymous with farm living. They wouldn't let me leave without generously packing the trunk of my car with bags of red and green chili peppers.

All the way home our mouths were watering for a chili rellenos casserole, which I began preparing as soon as I walked into my kitchen. I'm going to share with you my most requested recipe for chili rellenos casserole. There are dozens of variations available, however this is one of my favorite because it's easy to prepare and it's forgiving to the waistline. Its flavor is unchanged using several low-calorie and low-fat ingredients, and it doesn't call for flour or leavening. This is a light meal that just doesn't get any tastier or any fresher! Ole'

Fiesta Chile Rellenos Casserole

Cooking Spray

2 teaspoons canola oil

1 small onion, chopped

1 tablespoon jalapeno peppers, chopped fine

1 to 1 1/2 cups roasted green chili peppers, coarsely chopped

1 1/2 cups low-fat Mexican blend shredded cheese, (set aside 1/3 cup for topping)

4 large eggs

3/4 cup light sour cream

2-3 Roma tomatoes, chopped

1/3 cup cilantro, chopped

1 ripe avocado, diced

Directions: Preheat oven to 350 degrees. Coat an 8-inch square glass baking dish and a medium-size skillet with cooking spray.

Heat oil in skillet over medium heat. Add onions and cook until translucent, about 5-10 minutes. Stir in jalapeno and green chili peppers; cook for 2-3 minutes more. Spread mixture evenly into bottom of prepared baking dish; sprinkle with shredded cheese.

Place eggs and sour cream in a medium bowl; beat VERY WELL with a electric hand mixer. Pour mixture over cheese layer in baking dish; sprinkle with chopped tomatoes and remaining 1/3 cup shredded cheese.

Bake until a knife inserted in center comes out clean, about 35-45 minutes depending on your oven temperature. Top with chopped cilantro. Serve with diced avocado, hot re-fried beans and traditional red salsa or tangy green tomatillo salsa (the latter salsa is my personal favorite). Yield: 6 servings

Cynthia Briggs

www.porkchopsandapplesauce.net/purchase.htm

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October Events

October is going to be an especially busy month for me. If you're in the area on Saturday's in October be sure to stop by the Grower's Market and taste my homemade jam. My specialty is Apple Preserves, or if you like your food hot, Apple Preserves en Fuego! Every week I'll have different jams out for sampling...maybe some Tropical Fruit w' Almond Essence, Hot Pepper Dipping Sauce, or Mixed Berry just to name a few. Understandably, I'm on a first name basis with the Fruit Basket employees here in Albuquerque.

Saturday, October 3, ABQ Grower's Market, 7 AM to Noon. Location is in the parking lot at ABQ Uptown between Borders and the new Trader Joe's. It's wise to arrive early as it gets crowded and many of the vegetable vendors sell out by 9 or 10 AM. You'll find me at the north end of the parking lot in the arts & crafts section.
Saturday, October 10, ABQ Grower's Market, 7 AM to Noon.
Saturday, October 17, ABQ Grower's Market, 7 AM to Noon.
Saturday, October 24, ABQ Grower's Market, 7 AM to Noon.
Sunday, October 25, 2009 Holiday Bazaar at Jazzercise Del Sol, 4902 Lomas Blvd NE, Albuquerque, NM, 10 AM to 3 PM. 40 vendors with raffles throughout the day.
Saturday, October 31, ABQ Grower's Market, 7 AM to Noon.
Saturday, November 7, Alisha Diaz-Bole Holiday Home Show, 8 AM to 4 PM, 9816 Golden Rod Circle, Kirtland Air Force Base, NM. 25 vendors with raffles throughout the day. Explain to the guard who you have business with on base, show your car registration and proof of insurance. This is an enthusiastic group of officer's wives who participate and sponsor the bazaar.

Pork Chops with Homemade Applesauce

2009-09-07T13:46:00.000-07:00

Every year when Labor Day weekend rolls around my mind turns to the fall apple harvest. OK, I think about apples all year-round, but that's just me. At any rate, September is here and all of us will be experiencing cooler night and warmer appetites for heartier dinners.

Homemade Pork Chops and Chunky Applesauce are the first two recipes appearing in the introduction of my nostalgic cookbook, Pork Chops & Applesauce. Find more comfort food recipes at http://www.porkchopsandapplesauce.net/purchase.htm

Homemade Chunky Applesauce
6 - 8 apples, peeled, cored, diced (best to use several different varieties)
1/4 cup water or apple juice
1 heaping teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar

Place prepared apples in a large saucepan, add water, cinnamon, cardamom, nutmeg and sugar. Do not stir; cover with a tight-fitting lid. Place over medium heat. When apple mixture begins to bubble or steam, reduce heat to low. Simmer for 20-40 minutes, stir only when necessary to avoid scorching. When apples are tender, remove from heat and mash to desired "chunkiness" with a hand-held masher. For a thicker applesauce, cook uncovered, on medium-low heat for 5-15 additional minutes, or until applesauce reaches desire consistency. Yield: 6 cups

Note: The key to making the world's most flavorful applesauce is to use a variety of cooking apples in every batch. Adding 1 or 2 Red or Golden Delicious apples adds extra sweetness to the sauce. For a caramelized type applesauce, avoid stirring the apples during the cooking process. Do not stir after pouring the spices and sugar over the prepared apples, stir only enough while cooking to keep mixture from scorching.

Pan-Fried Pork Chops
6 – 1" thick, bone-in pork chops
3 tablespoons cooking oil
Salt, pepper and garlic powder to taste

Sprinkle pork chops with salt, pepper and garlic powder; set aside. Treat a heavy skillet with cooking spray; place skillet over medium-high heat. Add oil and when "dimples" begin appearing in the skillet, add seasoned pork chops. Pan-fry over medium heat for approximately 10-15 minutes on each side, or until chops are crispy and brown on the outside with no visible pink inside next to the bone. Serve with warm Homemade Chunky Applesauce.
Yield: 6 servings

Note: Grilling has become a more popular cooking method for meat, chops and poultry. When I'm serving applesauce with pork chops I keep the seasoning simple as with pan-frying and then grill to taste. You can hardly go wrong by serving a fall dinner of pork chops and applesauce to your friends or family - it's a sumptuous autumn dinner everyone loves.

Cynthia Briggs

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Up, Up, and Away

2009-08-24T14:26:00.000-07:00

“It’s time to go up, up and away!” Our illustrious pilot, Bill, announced in a thunderous voice with the early morning wake-up call we’d been anticipating for weeks.

Bill was treating our family to a special ride on his immense air ship, Shenandoah. It was his way of thanking us for letting the hot air balloon club use our pastures as touchdown spots for their “Touch & Go” races.

Our pilot was as colorful as he was competent who spoke and walked like a man in charge. He sported an unkempt salt and pepper beard, and his signature flight suit was scruffy blue jeans, a red flannel shirt and cowboy boots. “I’ve landed this baby on a dime, more times than I can count.” He boasted as he was going over some pre-flight safety procedures.

“She’s ready for take-off!” He said, motioning for us to climb into the gondola. Any apprehensions we may have had before were instantly replaced with the excitement lying ahead.

Upon lift-off we experienced some bumps and jolts, but soon we felt a sense of weightlessness. It was an exhilarating ride as the Shenandoah leaned into the arms of the wind, and seemed to waltz her way through the chilly sky. Once we’d ascended to our maximum altitude and the burners were turned off, I felt like we were eye-level with heaven and a glimpse of the Pearly Gates was eminent.

There was no resistance of the wind against the massive air ship. She had become one with the air current. Suburbia below us was buzzing with the day’s activities, yet high above the silence around us was like none I’d ever heard.

Suddenly our serenity was interrupted by sheer fright. I looked over to see my eight year old son, Brian, sitting on the top rim of the gondola with his legs dangling over the outside edge. He was holding one rope with just his small hand, and he appeared oblivious to the danger that loomed. Brian had climbed up to the basket’s edge to get a better view when everyone else was looking off in other directions.

Foreboding doom gripped me. I didn’t want to startle Brian, so I quietly reached over and tapped Bill’s arm, and nodded in Brian’s direction. Without a word, Bill took one swooping step toward Brian while at the same time reached around Brian’s waist and then pulled him to safety inside the gondola.

Brian was miffed that we’d robbed him of his perfect viewpoint. But all was forgiven when our attention was drawn back to the breathtaking view surrounding us.

Our adventure was drawing to a close. The pilot began pulling on a rope, which opened the side of the balloon allowing air to escape for descent. Against the calm I could hear soft flapping sounds, which reminded me of sails slapping together in a strong wind.

Bill flawlessly landed the Shenandoah in a field of tall willowy grass. We followed the balloon’s swath through the grass in making our way to the chase car. It’s easy to understand why enthusiasts are passionate about the sport of ballooning as it was a spirit-stirring experience that is tempting to the thrill-seeking sensibilities. We hadn’t even had breakfast, yet we’d fallen in love with ballooning.

Following our maiden voyage, Bill and the chase crew surprised us with an initiation party. Stem-glasses filled to the top with champagne were set on the ground in front of us. Our instructions were to kneel on the grass with our hands held behind our back. Then we were to lift the glass using only our teeth and drink the bubbly down. We weren’t allowed to use our hands or arms to support the glass. It’s a hilariously funny task, and impossible to accomplish without getting your face and clothes drenched with champagne.

“I christen thee fearless balloonist!” Bill announced with overly-dramatic fanfare as he walked around the circle behind us pouring shockingly cold champagne on our heads.

Over a hearty breakfast the crew shared some of their most legendary ballooning adventures, most of which were nothing less than hair-raising. Had we heard their tales prior to boarding the Shenandoah, we probably wouldn’t have had the courage to embark on the never to be forgotten hot air balloon flight.

Up Up and Away Breakfast Puffs
1/3 cup shortening or butter, softened
1/2 cup granulated sugar
1/4 cup egg substitute
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cardamom (optional)
1/2 cup milk
2/3 cup granulated sugar
1 1/2 teaspoons cinnamon
1/2 cup butter, melted

Preheat oven to 350˚. Grease 12 medium muffin cups. Cream shortening, 1/2 cup sugar and egg together in medium size bowl. Sift together flour, baking powder, salt, nutmeg and cardamom; add alternately with milk to creamed mixture.

Fill muffin cups 2/3 full. Bake 20 minutes. Wisk together 2/3 cup sugar and cinnamon; set aside in large plastic bag. Immediately after removing puffs from the oven, roll in melted butter, then coat in cinnamon-sugar mixture. Serve warm. Yield: 12 puffs
Note: Recipe needs adjusting for high altitude baking.

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Last week when a friend sent me this Summer Strawberry Salsa recipe I was thankful for two things 1) it's an excellent way to make-use of the cherry tomatoes that are ripening faster than we can pick them, and 2) that strawberries are available year round. It's an interesting salsa with a sweet and tangy twist that I'll be serving to guest this year when once again the hot air balloons are floating over our home during the 2009 Albuquerque Balloon Fiesta.

Summer Strawberry Salsa: Combine 2 tablespoons balsamic vinegar, 1 teaspoon fresh squeezed lime juice, 1/4 teaspoon sea salt and 2 tablespoons chopped fresh mint leaves in a medium-size bowl. Add 1 seeded and minced fresh jalapeno chili, 1/4 teaspoon freshly ground black pepper, 2 cups washed, stemmed and chopped strawberries, 1 cup finely chopped cherry tomatoes, and 1/4 cup chopped green onion. Refrigerate for at least 20 minutes prior to serving with blue corn chips. Yield: 3 1/2 cups

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This year's apple harvest is just around the corner, and we all look forward to fragrant apple desserts bubbling in the oven. It's a perfect time to consider purchasing your personalized and signed copies of Sweet Apple Temptations and Pork Chops & Applesauce simply by clicking here: http://www.porkchopsandapplesauce.net/purchase.htm

Sweet Apple Temptations is a collection of over 200 delicious apple dessert recipes; recipes from A-Z that prepare you for the upcoming apple season and to get a jump-start on your holiday gift-giving. Gift wrapped copies can be sent straight to your door or directly to your loved ones with a card stating your personal sentiment. Contact me at info@porkchopsandapplesauce.net with your questions or comments, and to learn more about special pricing and discount shipping.

There’s a small choice in rotten apples.
--Shakespeare

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Miniature "Sweetheart" Cheesecakes

2009-02-11T13:29:00.000-08:00

You'll capture the hearts of all your Valentine’s Day guests with these easy to make Miniature "Sweetheart" Cheesecakes by offering the objects-of-your-affection a rich selection of blueberry, red cherry and lemon toppings.

♥ Miniature "Sweetheart" Cheesecakes ♥

2 - 8 ounce packages cream cheese, softened
3 eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla
18 vanilla wafers
18 cupcake papers
1 can blueberry, red cherry or lemon pie filling

Preheat oven to 350 degrees. Place cupcake papers in muffin tin; spray each paper lightly with cooking spray; set aside. Put 1 vanilla wafer in the bottom of each cupcake paper (this is the crust or platform). Blend cream cheese, eggs, sugar, and vanilla together until smooth. Pour cream cheese mixture into cupcake papers, filling 2/3 full.

Bake for 15 minutes; allow to cool for about 15-20 minutes. Place in refrigerator and chill for at least 2 hours; carefully peel papers away from mini-cheesecake. Top with your favorite pie filling(s) and a tiny dollop of whipped topping, if desired. Refrigerate until ready to serve.

One recipe makes 18 Miniature "Sweetheart" Cheesecakes. It's wise to double this recipe as these yummy little devils disappear quickly.

Recipe comes from the kitchen of Christy Heinen, Carlsbad, NM.

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2008-12-08T08:26:00.000-08:00

Sweet Apple Temptations

Order your signed copies for delivery
before the holidays by clicking on:
http://www.porkchopsandapplesauce.net/purchase.htm

Island Style Apple Pineapple Cake
1-20 ounce can crushed pineapple, undrained
1-22 ounce can apple pie filling
1-18 ounce box yellow cake mix
1 cube butter or margarine
1 cup walnuts, chopped
Vanilla ice cream or whipped cream, optional

Preheat oven to 350° F. Pour crushed pineapple into greased
9 x 13 x 2-inch baking pan.

Spread apple pie filling evenly over top of pineapple. Sprinkle cake mix evenly over pineapple apple layer.

Slice butter or margarine into small pieces and dot over cake mix; add walnuts as last layer, pressing them gently into place.

Bake at 350° F. for 40-45 minutes, or until tester comes out clean from center of cake.

Cool and cut into squares; serve with vanilla ice cream and pineapple topping, if desired.

Yield: 8-12 servings

Happy Holidays!

Introducing "Sweet Apple Temptations" and Helen's Holiday Cardamom Bread

2008-11-04T13:27:00.000-08:00

Sweet Apple Temptations opens the gate to dessert heaven by offering over 200 apple dessert recipes. Biting into a crisp, juicy apple is a satisfying pleasure, but this book combines the queen-of-the-orchard with sweetness and baking spices to create apple desserts that taste as though they’ve been kissed by angels.

Apples are an amazingly versatile fruit, which is demonstrated in this unique apple dessert collection. At your next dinner party serve the decadence of Sinful Chocolate Applesauce Tiramisu or Swedish Applesauce Meringue Cake. When temperatures rise, cool your guests with Frozen Apple Cranberry Dessert or Pineapple Plantation Apple Crisp. And for kids of every age, there’s Snicker Apple Doodle Cookies and Tart Apple S’mores that’ll delight their lips with fruit-filled goodness.

Sweet Apple Temptations makes the perfect holiday gift for everyone on your holiday shopping list who loves delicious apple desserts, which is nearly everyone!

Sweet Apple Temptations can now be purchased through PayPal
http://www.porkchopsandapplesauce.net/purchase.htm Or, send your order to: books@porkchopsandapplesauce.net along with shipping information, to whom you'd like your books personalized, and any other pertinent information. Mail your check or money order for $18.00 each book to:
Sweet Apple Temptations, P.O. Box 10394, Albuquerque, NM 87184-0394.

Helen's Holiday Cardamom Bread

Every year when we begin preparing for the busy holiday season, I think fondly of my late mother-in-law, Helen Robertson. I have Helen to thank for introducing me to the cardamom spice as well as the tradition of baking cardamom bread for each and every holiday season thereafter. Although she is greatly missed, her spirit remains with me every time I go into the kitchen to bake the aromatic bread with its light and distinctive flavor.

Helen would begin stocking up on Gold Medal Flour, Fleischmann’s Active Dry Yeast, and freshly ground cardamom with every approaching holiday. Cardamom was a spice that was foreign to me and I remember asking her, “What the heck is cardamom?”

“It’s a very expensive spice that's hard to find in the stores,” she’d whisper as she placed a finger on her pursed lips, indicating the spice and its exorbitant price should be kept a secret.

I don’t think Helen knew that cardamom is a tropical spice that’s grown mostly in Southern India and used commonly in the Middle Eastern countries for entrees, side dishes, and occasionally in desserts. Helen did know, however, that good quality cardamom is quite expensive but its high price is quickly justifiable when the sweet-smelling, exotic aroma of cardamom bread baking in the oven fills the house with its unique and alluring fragrance.

When I asked Helen for her cardamom bread recipe she flashed a proud smile at me and said, “Oh, you like it that much?”

Perfecting the craft of making cardamom bread did take practice. But, I knew I’d arrived in making the sweet, flowery bread when a young friend asked, “Will you make one of these and give it to me for my birthday next week? It’s yummy!” As she eagerly licked every bit of frosting from her fingers and reached for a third helping.

Many people have asked me for Helen’s cardamom bread recipe but fear strikes when they see it calls for yeast, so they tuck it away in their recipe box never to be seen again. Home bakers, especially newcomers to the kitchen, are sometimes intimidated by using yeast with its magical ability of making dough rise. Actually, raised breads are remarkably resilient as long as the water or milk that’s added to the yeast at the beginning of the process is kept at 110° or below.

I’d like to share my step-by-step instructions on how to make cardamom bread, which would basically apply to making any type of yeast bread.

For me, making bread becomes easier when I liken the process to being pregnant or to caring for a baby – it requires time and patience with a few rules to follow.

Rule-of-thumb is to under-do rather than over-do when making yeast breads. Use flour on the shy side, (otherwise your bread might be tough and heavy); liquid ingredients need to be at 110° or less when added to the yeast (liquid above 115° will ruin the yeast action and the bread will not rise). Finally, remember that you can’t hurry a good thing. It takes time and patience in caring for babies and in making bread, so relax and ring in the season with your own homemade cardamom bread.

Helen’s Holiday Cardamom Bread
2 1/4 cup all purpose flour
1/2 teaspoon salt
1 teaspoon ground cardamom
2/3 cup milk
1 package dry yeast (.25 ounces)
2 tablespoons granulated sugar
1 egg, well-beaten
2 tablespoons butter, melted, brush on bread before baking
2 tablespoons butter, melted, brush on bread after baking

1) Sift the flour, salt and ground cardamom together; set aside.
2) Heat the milk to 110° to 115° or slightly below (use a candy thermometer to check the temperature), if it gets too hot let it cool until the temperature drops.
3) Pour milk into a large mixing bowl if you intend to knead the dough by hand or into a heavy-duty electric mixer bowl such as a Kitchen Aid with dough hoops (a small electric hand mixer will not do the job of kneading bread).
4) Sprinkle the yeast over the milk; stir with a whisk until yeast softens (about 5 minutes). Stir in sugar, egg and flour using a heavy wooden spoon or heavy duty mixer.
5) Turn the dough onto a lightly floured board and knead by hand for 8 minutes or knead dough for 4 minutes using a heavy-duty electric mixer (it’s okay to knead dough without additional flour as long as it doesn’t stick to the board). Butter or grease a large bowl and place dough in the bowl with the smooth side up. Cover dough with a piece of plastic wrap and if needed secure plastic wrap using a rubber band.
6) Allow dough to rise in a warm place for 1 to 1 1/2 hours or until doubled in bulk.
7) Once it’s risen for the first time, turn dough out onto a lightly floured board; punch down dough and cut it into 3 equal parts. Using your hands and a rolling pin, roll each section of dough into 24-inch long “ropes.” Pinch ropes together at one end and gently braid them without stretching or pulling. Form braid into a circle to create a wreath shape; pinch ends together and tuck uneven pieces to the underside.
8) Place wreath on a cookie sheet that has been sprayed with cooking spray. Brush with melted butter and cover with a clean dry dishtowel.
9) Allow to rise in a warm place for 45 minutes to 1 1/4 hours or until doubled in bulk. Don’t let it rise too high or it’ll be too airy and may turn out dry.
10) Bake at 425° for 10-12 minutes. Remove from the oven, brush with remaining melted butter and transfer to a cooling rack. Cool completely before frosting.

Frosting
1 cup confectioners’ sugar, sifted
2 tablespoons milk
1/4 teaspoon vanilla
1/4 cup blanched almonds, slivered
Candied red cherries, optional
Candied green pineapple, optional

Combine sugar, milk, vanilla and almonds in a medium bowl. Drizzle frosting over cardamom bread. Decorate with red cherries and green pineapple. Serves 8

Note: Make high-altitude adjustments to this recipe if your altitude is 2,500 feet or above.

For me, cardamom bread is one of my finest sweet bread accomplishments and it can be yours too. Happy Holidays!

Tomatoes are in Season! Don't miss them!

2008-08-09T11:41:00.000-07:00

Pork Chops & Applesauce
A Collection of Recipes and Reflections
http://porkchopsandapplesauce.net/purchase.htm

Pork Chops is a lovely journey back to the past that will tug on the heartstrings of moms, sisters, daughters and grandmothers who enjoy rembembering "the good old days."

Or, send your order to: info@porkchopsandapplesauce.net along with shipping information, to whom you'd like your books personalized, and any other pertinent information.
Mail your check or money order for $19.95 (includes S&H) each book to:
Pork Chops & Applesauce
P.O. Box 10394
Albuquerque, NM 87184-0394

***************************************************************************

Tomatoes are in season until late September. Don't miss them!

“Bob, slow down! Now get ready to pull over! There’s a stand around the next corner. We can’t miss it!” Mom chirped at Dad in the front seat of our 1961 Pontiac, Bonneville.

“Oh hell! Don’t you already have enough tomatoes to keep you canning for a week?” Dad asked. It was their usual tomato season banter. Dad took it all in his stride never loosing the pipe puffing momentum he’d mastered so well.

My brother and I whined from a dusty back seat while we were zigzagging over curvy country roads in search of Beefsteaks, Romas and Early Girls. Each sign that read FRUIT in bold red letters brought renewed hope of finding the juiciest, freshest, plumpest, and the lowest-priced tomatoes. Tomatoes seemed to be Mom’s weakness or her passion - I never really figured out which was the case.

When Mom couldn’t persuade Dad to go fruit stand hopping with her, she’d round up my grandmother and I and we’d once again wind through the valley roads. I began enjoying the outings by the time I reached my pre-teen years, and later as a young adult I looked forward to the yearly event.

In looking back I think it may have been the Norman Rockwell atmosphere of the road-side fruit stands that called out to Mom. Perhaps the rustic little sheds that popped-up at the end of long dirt driveways recaptured a slice of yesterday that Mom longed to preserve. Sadly the laid back down-home ambiance of small, family-owned fruit and vegetable farms are for the most part merely a ghost of the past.

Thoughts of our tomato hunting adventures came back to me last week when the Heatwave and Big Boy tomato plants just outside my kitchen door began producing a bumper crop of the juicy jumbos. Last spring I planted an assortment of tomatoes plants mostly as an experiment to see what types of tomatoes produce well in my area of the Southwest. To my delight the experiment was a success.

Once again I’m enjoying the simple pleasure of having fresh tomatoes at my doorstep. The days of putting up pints of home-canned tomato sauce and catsup are behind me, but I took full advantage of these red beauties by making Cindy’s Favorite Marinated Tomatoes. It’s a recipe I’ve made for years and honestly can’t remember from where it originates. It’s sure to make your taste buds sing, but only if home-grown or heirloom tomatoes are used – anything else just won’t cut it.

Tomatoes are in season from now until the end of September or until the first frost. They’re available at most roadside vegetable stands. But remember, “Slow down and get ready to pull over!”

Cindy’s Favorite Marinated Tomatoes
6 large homegrown or heirloom tomatoes,
washed and cut into 1/2-inch thick slices

Marinade
1 cup olive oil
1/4 cup wine vinegar
1 teaspoon sea salt
1-2 tablespoons fresh basil, chopped
1/2 teaspoon dry mustard
1/4 – 1/2 teaspoon black pepper, fresh ground
2 cloves garlic, minced
2 sprigs thyme, chopped
1 sprig marjoram, chopped
1-2 tablespoons scallions or green onions with some green stem, finely chopped
Parmesan cheese, shaved

Combine marinade ingredients in a shaker. Pour over sliced tomatoes; gently stir so all tomatoes are coated with marinade. Cover and marinate at least 1 hour before serving.

Serve as a side dish garnished with shaved Parmesan cheese, or with dollops of cottage cheese and seasoned croutons as a light lunch. Yum!

****************************************************************************
Diana Lewis, Your (Albuquerque) Realtor
Keller Williams Realty
dlewis4117@msn.com
http://www.dianalewis.yourkwagent.com/

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Calico Beans & Cornbread

2008-07-03T17:54:00.000-07:00

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

~~~~~~~~~~~~~~~~~

Zucchini: The Hardiest Vegetable

2008-06-06T15:02:00.000-07:00

“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

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

cut into 1/8” thick slices
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 pizazz, 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

~~~~~~~~~~~~~~

Pork Chops & Applesauce:

A Collection of Recipes and Reflections

By cookbook author Cynthia Briggs

http://porkchopsandapplesauce.net/purchase.htm

Or, mail your order to:

Pork Chops & Applesauce

P.O. Box 10394

Albuquerque, NM 87184-0394

Send a check or money order for $19.95 (includes S&H) each book, 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 spring showers.

~~~~~~~~~~~~~~

2008-05-02T19:56:00.000-07:00

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)

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

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.

*****

Dachshund Learning to Spell

2008-04-11T06:16:00.000-07:00

“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

f-o-o-d she is willing to share with him. She demonstrates a genuine affection for animals and often says, “Nothing compares to the unconditional love and devotion of a pet.” I couldn’t agree more.

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.

****************

Irish Cream Bundt Cake

2008-03-11T15:47:00.000-07:00

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

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

Recipe originates from the kitchen of Linda Lipinski, Richland, Washington

Check out Business Direct Classified Links: www.business-dirlinks.com/

**************

♥ Heart Smart Oat Muffins ♥

2008-02-03T13:58:00.000-08:00

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.

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

♥ 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.

Chicken Enchilada Casserole Passes WWII Muster

2008-01-04T18:57:00.000-08:00

“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

Magical Christmas Breakfasts

2007-12-10T18:50:00.000-08:00

Cobbler Shoppe
Sketch by Cheryl DeNae Burke
http://www.tiles-by-denae.com/

When my kids, Holly and Brian, were growing up in the early 70s we lived in an old country farmhouse that was truly a Norman Rockwell setting for the holiday season.

Our dining room had two windows that came to a V-shape in the corner, which served as the place of honor for our Christmas tree. The tree shimmered with kid-created hand-painted ornaments, and hanging between the strands of popcorn and cranberries were big candy canes that weighed-down the sprightly green branches, and twinkling red and white lights encircled its limbs.

The dining room was the ideal spot for the tree except for one technical problem - there was no electrical plug-in for the lights. To solve the problem, my husband and I threaded an extension cord from the dining room heat duct in through the kitchen heat duct to a plug-in. Apparently, the kids were off writing a letter to Santa when we devised this electrical nightmare and were unaware that the tree lights had to be turned on from the kitchen.

We'd often go out for the evening during the holidays and when we returned home one of us would go into the kitchen and plug in the tree lights. The first time we did this the kids were standing in front of the tree when the lights suddenly lit-up!

“Oh, Brian! Santa must know we just got home!” Holly cried from the dining room, and changing gears only as an excited child can do, she added, “Santa is magic you know!” We could only surmise that Brian was spellbound because he didn't utter a word. Then, as if in a blink, Brian fully recovered and both kids were squealing with delight about their direct communication with the North Pole.

Thereafter, when it was time to turn on the tree lights, the kids would ceremoniously sit down on the floor in front of the tree, giggling, wiggling and grabbing each other’s arms with eager anticipation. Once they were still, presto, the dining room was filled with the brilliance of the season. Every evening Holly and Brian took a mesmerizing journey into the wondrous magic of Christmas.

I felt fortunate in never missing the kids' joyous “oohs and ahs” when I turned on the tree lights every night; but often on Christmas morning I was craning my neck from the kitchen doorway asking, “What happened?” or “What did she say?”

Preparing Christmas breakfast for my family prevented me from capturing every special moment. I decided there must be a better way of doing things, so I began experimenting with make-ahead recipes, basically family (or Mom) friendly recipes that could be baking in the oven while I was joining in the family’s activities.

I’d like to share two of my experiments, which became traditional at our house on Christmas mornings. Magical Christmas Coffee Cake is a delicious cinnamon nut cake that goes well with hot chocolate, or steaming cups of coffee or tea. If your family wakes up hungry for a meaty hot dish, Magical Christmas Breakfast Casserole will fill even the bottomless pit of teen-age boys - at least through the morning’s festivities.

The farmhouse with its make-shift wiring is in the distant past, but the memories of those precious days will linger with me forever. Life changes but the need for preparing make-ahead breakfasts remains as there's always friends gathering around my table eagerly anticipating the Yuletide magic!

Magical Christmas Coffee Cake
2 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
1 teaspoon soda
1 teaspoon baking powder
1 cup granulated sugar
1/2 cup brown sugar
1/3 cup margarine
1/3 cup unsweetened applesauce
2 eggs or 1/2 cup egg substitute
1 cup buttermilk or sour cream
Sift together flour, salt, cinnamon, cardamom, soda, and baking powder; set aside. Cream sugars, margarine, applesauce and eggs together in a large mixing bowl. Add buttermilk and sifted ingredients; alternating layers. Spread batter into a buttered, 9” x 13” cake pan. Add topping.
Topping
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup pecans, chopped
1 cup red & green crispy rice breakfast cereal (optional)
Combine all topping ingredients together in a small bowl. Sprinkle over coffeecake batter. Cover and refrigerate for 8 hours or overnight. The next day, bake at 350° for 35 minutes. Serves 12

Magical Christmas Breakfast Casserole
6 eggs
2 cups milk
3 slices whole wheat bread, cubed
1 pound bulk sausage
1 teaspoon salt
1 teaspoon dry mustard
1 cup cheddar cheese, grated
Brown sausage; drain through a colander; set aside. Using a fork, beat eggs slightly, add milk, salt and mustard. Add bread cubes, cheese and sausage; stir until all ingredients are well coated with egg mixture. Place mixture in a greased 12” x 7.5” x 2” glass baking dish. Cover and refrigerate for 8 hours or overnight. In the morning, preheat oven to 350° and bake, uncovered, for 40-45 minutes, or until edges begin to brown. Serves 6

**********************************

I'm reprinting my recipe for Christmas Chocolates as requested by friends, family and many of my new Albuquerque acquaintances. Every year before the holidays my husband, Ed, assists me in making a batch of Christmas Chocolates, which I give-out to friends and tuck into packages throughout the season. They are delightfully sweet surprises that many have started expecting from me each year...it's a good expectation and I promise to keep up the good work. I can't, however, take all the credit for this wonderful recipe as it was given to me 35 plus years ago by my mother-in-law, the late Helen Robertson of Seattle, Washington; and I don't know from where the recipe originated.

Christmas Chocolates
Filling:
Combine in a large mixing bowl:
1 cube unsalted butter, melted
1 can Sweetened Condensed milk
2-8 ounce cans Angel Flake Coconut
1-1/2 pounds confectioners' sugar, sifted
4 cups walnuts or pecans, chopped fine
1 teaspoon vanilla
Combine filling ingredients in the order listed; mix well; cover and refrigerate overnight. When filling is chilled, roll into balls about the size of small walnuts. Place centers on baking sheets that have been covered with waxed paper. Cover centers with plastic wrap; return to refrigerator.

Chocolate coating:
Melt in top of double boiler:
1-12 ounce package semi-sweet chocolate chips
1/4 pound paraffin
Paper candy cups
Remove centers from the refrigerator and place a toothpick in each ball. Dip them, one or two at a time, into the melted chocolate mixture. Place chocolates back onto the waxed-paper baking sheet as each are dipped. Return full sheets of chocolates, with the toothpicks, to the refrigerator. In the meantime, keep chocolate mixture warm.

When chocolates are completely cool (20-30 minutes), gently remove each toothpick. Take a small spoon full of warm chocolate and drizzle it over each chocolate to cover the toothpick hole. Allow to set-up. Place each chocolate in a candy paper; store in a tightly sealed container between layers of waxed paper. Keep in a cool location, but do not refrigerate. FYI: If there happens to be any of these luscious babies left after the holidays, keep in mind that they freeze nicely. Enjoy every marvelous bite!
Yield: Approximately 120-150 chocolates

For those of you who requested my recipe for Cranberry Orange Conserve, please scroll down to last month's story and recipe, Anyone for some Turkey Jerky?

***** Happy Holidays! *****

Anyone for some turkey jerky?

2007-11-01T12:46:00.000-07:00

“Yes, this is the first turkey I’ve ever cooked, how hard can it be?” I assured my friends with youthful enthusiasm. It was November 1967 when I found myself living in Idaho Falls, Idaho; and away from my family who were located in the Pacific Northwest.

With a “never say die” attitude; I decided to prepare Thanksgiving dinner for myself and three equally homesick students. My kitchen-dining room combination was larger than a postage stamp but smaller than the average sized walk-in closet. It had a two-burner apartment size stove with a half-sized oven, and a refrigerator circa 1941.

Someone had given me an almost complete set of light brown Melamine dinnerware with big pink flowers stamped in the center of each plate. My flatware was a starter set from Goodwill Industries, along with a sundry of dimpled pans and dented kitchen utensils.

I’d been honing my culinary know-how during the past two months by preparing packaged macaroni and cheese served with a can of heated French cut green beans. What other skills could I possibly need?

Mom had sent me a holiday CARE package of Cranberry Orange Conserve and 2-dozen pumpkin pie tarts, which put me well on my way toward serving an unforgettable meal.

At 7 a.m. Thanksgiving morning I slid the foil wrapped bird into a pre-heated 350° oven. Who needed roasting instructions? Mom always started cooking the turkey about 5 a.m. and it was ready around 4 p.m., so 9 hours for my 9-pound bird sounded about right. Besides, luck was smiling down on me as my carefully chosen gobbler had a new-fangled, pop-up gizmo neatly tucked into its breast that would let me know when the bird was ready to eat.

“This is going to be easy! Is all I have to do is roast this bird until the little red thingamabob pops up. I can’t miss!” I announced with confidence.

Around 3 p.m. I noticed my guests were glancing at each other and fidgeting.

“The little red gizmo hasn’t popped up so it can’t be fully cooked, but we must be getting close!” I shouted from the kitchen to my nearly faint dinner guests.

“Tick, tick, tick,” another hour went by.

“Okay, it might be done.” I relented. “I’ll do the carving.”

Cutting hot, cedar shake shingles with a cold butter knife is the only way I can describe it. Our mouths had been watering for hours anticipating moist and juicy slices of turkey breast, thighs and drumsticks, but the golden bird was brittle, dry and crumbly through to the bone. The neck and giblets baked inside the bird’s cavity, were equally as crisp.

To this day my face turns crimson with the thought of my first turkey dinner fiasco, particularly when I hear the words “turkey jerky” spoken in hushed tones.

Every year when Thanksgiving rolls around, I’m grateful for early-in-life acquaintances who fade into the past, and for my mom who sent packages to me after I left the nest. Looking back on my first turkey roasting incident I remain thankful to Mom for having the foresight to tuck a jar of Holiday Cranberry Orange Conserve and the pumpkin tarts into the package.

Holiday Cranberry Orange Conserve
1 lb. fresh cranberries, washed, stemmed and sorted
2-1/2 cups granulated sugar
1-1/2 cups marmalade
1-cup walnuts or pecans, chopped

Place cranberries in large baking or roasting pan. Sprinkle sugar over cranberries. Cover; bake at 350˚ for 1-hour; stirring twice during baking time. Remove from the oven. Stir in marmalade and chopped nuts.
Cool slightly and pour into warm, sterilized jelly jars. Seal each jar tightly and cool to room temperature. Keep in refrigerator for up to 2 months or freeze until ready to use. Makes 8-8 ounce jelly jars.

Note: I suggest making a batch of Cranberry Orange Conserve as soon as fresh cranberries begin appearing in the produce department. Its beautiful ruby red color and rich, sweet-tart taste helps me get into the holiday spirit. This conserve is an excellent accompaniment to roasted turkey, chicken, or pork; and it’s unforgettably delicious when slathered on peanut butter toast.

******************************************************************************
Try your hand at making some of the following holiday friendly recipes, which are far more tempting to the palate than my first turkey (jerky) dinner. These are recipes I've gathered throughout the years, and after trying them you'll learn I've come a long way in the kitchen since the 60s! Happy Thanksgiving!

John’s Mashed Potato Casserole is a generous, make-ahead dish that is sure to capture the heart of all who gather at your house on Thanksgiving Day. Even small appetites will be screaming for second helpings of this not-so-conventional cheesy holiday standard.

John’s Mashed Potato Casserole
4 pounds potatoes, peeled and cut into large, uniform chunks
1/2 cup butter
1 bunch (4 or 5) green onions, cleaned and thinly sliced
1/2 to 1 cup milk
1 8-ounce package cream cheese, softened
1 cup Parmesan cheese, shredded
Salt and freshly ground pepper to taste

Place the potatoes in a large saucepan and cover with about 2" of lightly salted cold water. Bring to a boil, reduce heat to medium and simmer for 15 to 20 minutes or until tender when pierced with a fork. Drain thoroughly; transfer to a large mixer bowl.

Preheat oven to 350 degrees. While potatoes are cooking, in a medium skillet over medium-low heat melt butter. Add green onions and sauté until tender. Add 1/2 cup milk, cream cheese and Parmesan cheese; stir until cheeses are melted. Add the melted cheese mixture to potatoes and beat with electric mixer until fluffy. Add salt and pepper to taste.

If mixture seems too stiff, add a little more milk. Pour into a buttered 9”x13” casserole dish and bake, uncovered, at 350° for about 30 minutes. Mixture should be nicely browned on top and slightly bubbly. Makes 10 servings

Recipe comes from the kitchen of John Buffington, Puyallup, Washington.

Baked Broccoli and Cheese Side Dish
1/2 cup onion, chopped
4 tablespoons butter or margarine
1/2 teaspoon salt
1/4 cup flour
3 eggs, slightly beaten
2 10-ounce packages chopped frozen broccoli
OR 2 10-ounce packages chopped frozen spinach
1 5-ounce jar Kraft Old English Cheese
1 cup Nabisco, Cheese Nips, crushed fine
4 teaspoons butter or margarine

Sauté onion in 4 tablespoons margarine until onions begin to soften. Stir in salt and flour. Fold in broccoli (or spinach), eggs and cheese. Spoon into 2-quart baking dish that has been coated with non-fat cooking spray. Sprinkle with crushed Cheese Nip crackers. Dot with 4 teaspoons margarine. Bake, uncovered, at 350 degrees for 30 minutes. Makes 6 servings.

I'd like to share this Pumpkin Cookie recipe with you that comes from the kitchen of Linda Lipinski of Chapin, SC. It's a real keeper, just like Linda and all the terrific recipes she so willing shares with others!

Linda's Pumpkin Cookies
Cookie Batter
1 box yellow cake mix
1/2 cup instant oatmeal
1 15-ounce can plain pumpkin
1 egg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
2 Tablespoon cooking oil
Mix above ingredients together with mixer. Spoon dough onto cookie sheet making
each cookie the size you like; don't flatten them down. Bake at 350 degrees for 12-18 minutes, or about 12 minutes for medium size cookies. This is a soft cake-like cookie.
Cookie Glaze
3 cups powder sugar
4 Tablespoon orange juice
1 teaspoon grated orange peel
Mix all 3 glaze ingredients together; frost each cookie while still slightly warm. Yield: Approximately 24 cookies. DELICIOUS!

This is the perfectly delicious solution for using-up leftover turkey - that is if there are any leftovers!

Elegant Turkey Crepes
1/4 cup celery, thinly sliced
1/4 cup onion, chopped
1/2 teaspoon poultry seasoning
1 tablespoon butter or margarine
1 10-3/4 ounce can cream of mushroom or chicken soup
2 cups cooked turkey or chicken, finely chopped
8 Crepes (recipe below or purchase in frozen food section)
1/3 cup milk
1/2 teaspoon orange rind, grated
Fresh parsley, optional

In saucepan, over medium heat, sauté celery and onion in butter until tender. Add poultry seasoning; stir in 1/2 cup soup and chopped turkey, continue stirring until heated. Spoon into center of crepes and roll up. Place in oblong serving dish and keep warm on lowest setting (setting #1) in microwave.
In another saucepan, combine remaining soup, milk and orange rind; heat; stirring occasionally; pour over crepes. Garnish with fresh parsley, if desired. Makes 4 servings.

Basic Crepes
2 eggs
2 cups milk
1-1/2 cups sifted all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt

Put all ingredients in blender container; cover and run on high until smooth. Chill 1 hour. Lightly butter a 6-8 inch omelet pan and set over medium heat. For each crepe, pour 2-4 tablespoons batter onto pan. Bake until golden brown on both sides, turning once. Cool. Makes 8-10 crepes.

Suggestions: Make the crepes before preparing the filling and set them aside. Do not stack the crepes. Allow them to cool separately so they don’t stick together. When crepe batter is poured into sauté pan, pick the pan up and roll it gently in a circular motion so batter can thin out to make a lighter crepe.

Quick tip: Most grocery stores carry pre-made crepes in the refrigerator and freezer sections of the store.

Capers of the Apple Dumpling Gang

2007-09-23T17:06:00.000-07:00

Do you remember the old Disney movie, The Apple Dumpling Gang? I took my 2 lively youngsters to see the comical western, with Don Knotts and Tim Conway, and I believe the movie inspired the kids to pull an apple dumpling caper of their own.

It was 1977 and I was giving a baby shower for a long time friend, April. We invited 40 women for a buffet luncheon, and because April enjoyed my “best apple pie west of the Cascade Mountains,” we decided to serve individual apple pies for dessert.

A few days before the shower my motherly instincts were aroused when my kids started making unsolicited dessert suggestions.

“Mom, I think you should make raspberry squares for April’s baby shower.” My son, Brian said as he peered at me from across the table, slurping his way through a bowl of Cheerios. Typically he was a rough and tumble 10-year-old who expressed no interest in social events.

“Remember the mini-apple pies that we wrapped in foil? The ones your sister and you carried out to the big freezer for me last fall? That’s what I’m serving at the shower.” I reminded him.

“The little apple pies that we put out in the barn freezer?” It was odd that he needed clarification on which freezer.

“That’s right.” I replied.

“Oh, now I remember.” He looked thoughtful. “I think April would like raspberry squares better than apple pie, we use apples in everything!” Brian screwed his face up like he’d had one too many green apples. “Besides, Mom, raspberry bars have that sweet red stuff oozing out the sides. Mm.” He smacked his lips convincingly.

“What’s going on? Yesterday your sister said I should make lemon bars for April’s shower.” I asked trying to be casual.

“Are you thinking of becoming a pastry chef?” I laughed and ran my fingers across the top of his sandy colored crew cut. “Get moving! I don’t want you to miss your bus. And don’t forget to get your frozen apple juice, out of the barn freezer, for your lunch box!”

“Catch your bus and pick up your apple juice,” I said to the kids every morning as part of the school day routine. That morning my intuition told me something was brewing and it wasn’t apple cider! As soon as Brian’s bus dropped over the hill, I went to take a peek into the barn freezer.

When I opened the freezer I was flabbergasted to find that all the mini-apple pies were gone. In disbelief, I rummaged frantically through the frozen packages.

My mind flashed back to the hours I spent in the kitchen every year during apple harvest. With 9 apple trees the entire house would fill with the fragrance of apple strudel, crisp and cobbler. I canned apple pie filling and preserved spiced apples. My golden, apple wine was an unusual wintertime treat. We pressed gallons of apple cider and I dried apples for snack packs. We made our own apple sausage. In fact, we harvested so many apples that the pigs would merely sniff them and walk away – they’d had their fill.

It was apparent that my children were full of apples too! Because the individual apple pies I lovingly baked, gaily decorated and put into the barn freezer for safe keeping had been surreptitiously tucked into their lunch boxes for school desserts.

My panic started subsiding when I found a nearly forgotten recipe of my grandmother’s for Autumn Apple Dumplings. The dumplings worked as an ideal replacement for the 40 miniature apple pies and thankfully, as time was of the essence, I discovered they were fairly easy to make. My guests were delighted with the old-fashioned favorite, and as far as I know, my “Apple Dumpling Gang” retired after their infamous “Freezer Caper!”

Autumn Apple Dumplings
1-1/2 cups granulated sugar
1-1/2 cups water
1/4 teaspoon cardamom
1/4teaspoon cinnamon
1/4 teaspoon nutmeg
10 drops red food coloring
3 tablespoons butter
2 cups all-purpose flour, sifted
2 teaspoons baking powder
1 teaspoon salt
2/3 cup margarine, softened
½ cup milk
*6 medium apples, whole, pared and cored

Combine sugar, water, and spices; bring to a boil. Remove from heat; add food coloring and butter.
Sift together flour, baking powder and salt; add margarine and cut into flour until mixture resembles oatmeal. Add milk all at once and stir until flour is moistened.
Divide dough into 6 balls and set aside. On a lightly floured surface, roll one ball of dough into a 6-8” square and about the thickness of piecrust; place an apple in the center, sprinkle with sugar and cinnamon and dot with 1-teaspoon margarine. Fold crust around apple; pinch edges together. Place in a greased 11” x 13” x 1-1/2” glass baking dish, pinched edges down, about 1’ apart. Repeat process until all apples are wrapped in dough. Sprinkle dumplings with granulated sugar. Bake at 375 degrees for approximately 40 minutes, or until apples are tender. Remove from the oven and pour syrup over apples. Cool slightly; serve warm with whipped cream or vanilla bean ice cream. Yield: 6 generous servings

* Firm apples such as Macintosh, Granny Smith, Braeburn or Gala are recommended.

Note: If the apple dumplings will be served after dinner, make half-dumplings by using ½ apple for each dumpling. The same amount of dough and syrup needs to be prepared. Roll dough into 6” x 12” rectangle and cut each rectangle in half to make a square; then follow process the same as above. This makes 12 more reasonable sized portions.