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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
Summer Special $18.00 each, includes S&H in U.S.

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."

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 $18.00 each book to:
Pork Chops & Applesauce
P.O. Box 10394
Albuquerque, NM 87184-0394

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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!

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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

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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

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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 pizzazz, garnish with dried red pepper flakes. Add a loaf of crusty garlic bread and a glass of chilled Chardonnay and you’ll have all you need for a delightful summertime meal.

Yield: 6 servings

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Read more of Cynthia Briggs' nostalgic stories in:

Pork Chops & Applesauce

P.O. Box 10394

Albuquerque, NM 87184-0394

$20.00 Summertime special, includes S&H in U.S. Send your order to info@porkchopsandapplesauce.net along with pertinent shipping information, and note to whom you'd like your books signed. "PC&A" is a lovely comfort food and tale spinning journey through hot summers, wistful autumns, frosty winters and gusty, spring showers.

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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.

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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.

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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.

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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

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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/

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♥ 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

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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.

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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.