A Different Taco Salad

8/5/29 Cook’s Corner

Betty Kaiser

One day last week, I was in the kitchen grumbling about what to cook for dinner.  Cooking supper on hot summer days is not easy. I finally put on my thinking cap and decided on a Taco Salad. I had all of the necessary ingredients and it is relatively quick and easy to put together.

Tex-Mex Taco Salads have been around forever but for curiosity’s sake, I looked up their history. There’s not much agreement on their origin. Most sources said that the salads originated in Texas during the 1960s. Another source said that taco salads were invented  in the late 1970s to introduce the American people to Mexican food. I beg to differ.

As someone who grew up in Los Angeles, Calif. we always knew about wonderful Mexican food. In the early 1950s, one of our family’s favorite dining out treats was dinner at El Cholo Restaurant  on Western Ave. Also, the now famous Olvera St. Marketplace. At those places, albondigas soup, chili rellenos, enchiladas, tamales, etc. were in abundance but I don’t remember Taco Salad being on the menu.

Another legend has it that Taco Salad was introduced in that same era at the newly opened Disneyland Park! Chuck and I and a group of friends drove out to the park the summer of 1955-6 in a convoy (where Chuck’s 1949 Ford broke down at midnight —but that’s another story).

None of us knew Disneyland had a Mexican restaurant. However, the Morales family, ran Casa de Fritos int the new magic  kingdom where they introduced another now well-known snack food: Doritos! Then they invented a taco dip to go along with the chips and eventually it morphed into a Taco Salad. Who knew that Taco Salad was a legend?

I thought it began at home. After all, most home cooked meals are discovered by a desperate housewife who doesn’t know what to fix for dinner! For instance, my decision to make a Taco Salad that night was because I had on hand the traditional  ground meat, pinto beans, onions, lettuce, tomatoes, onions, salad dressings, seasonings and corn chips.

Recently, I also found the following Taco Salad recipe on the Internet. I haven’t tried it yet but the combination of  arugula, tomatoes, bacon, fried bread (!) and an easy balsamic dressing sounds interesting.  It could be served as a side salad or light supper. Let me know what you think. Enjoy!

 

BLT Panzanella! 

By Lindsay @ Pinch of yum.com

2 pints cherry tomatoes, halved

1 shallot, thinly sliced (or 1 clove garlic, grated)

5–6 slices bacon

4 thick slices ciabatta bread, cut into cubes

2 avocados, cut into chunks

Thin slices of red onion

3–4 cups arugula (can substitute lettuce)

1/2 cup fresh basil leaves, cut into thin strips

olive oil, balsamic, salt, and pepper to taste

---

Instructions:

Toss the cherry tomatoes and shallot and/or garlic with a drizzle of olive oil and balsamic so it can hang out while you fry the bacon.

Fry the bacon until crispy. Set aside on a paper-towel-lined plate. Leave the grease in the pan.

Add bread to the pan with the bacon grease. Toss the bread over medium heat until golden brown and crispy. Set aside on a paper-towel-lined plate.

Crumble your bacon. Toss the bacon, bread, avocado, arugula, and basil together gently. Season with more olive oil, balsamic, salt, or pepper as needed.  Note from Betty: Other favorite dressings or salsas can be used.

 

 

Contact Betty Kaiser’s Cook’s Corner by email bchattybetty@bettykaiser.com

 

 

 

 

 

 

IT"s BLUEBERRY TIME!

 

7/8/21  Cook’s Corner

Betty Kaiser

 

Blueberries are one of my favorite, easy to prepare fruits that grow in my husband’s garden. They come on fairly early in the summer season. They’re easy to pick, wash, eat out of hand, freeze or cook up in a number of ways.

 

They’re also good for you. A Tufts neuroscientist went so far as to call blueberries “the brain berry.” In another article, James Joseph said, “When it comes to brain protection, there’s nothing quite like blueberries.” Wow!

 

Others claim that blueberries can improve vision, enhance memory, clear arteries, strengthen blood vessels and promote weight control; Well, if that’s true, I say, bring them on because they taste good too.  A serving of just one-half cup of blueberries is only 40-fat free calories and a great source of fiber and vitamin C.

 

Colorful blueberries really know how to dress up a meal. Raw, we can eat them guilt free. We add a dollop of guilt when they’re mixed with a little sugar or whipped cream  and turned into pies but sometimes that’s the only way you can get people to eat ‘healthy’ foods—including me!

 

They are a great fruit to eat out of hand or freeze for later. I usually spread the fresh berries onto cookie sheets and pop them into the freezer for a few hours. Once frozen, I portion them out into plastic baggies and put them back in the freezer to use as needed all winter long.

 

Before we planted our own blueberries, I bought them at Eden Valley Farm from  Laura. She gave me a Sweet Blueberry Sauce recipe that I have used for 30 years. In fact, I have two blueberry sauce recipes that we particularly enjoy. One is sweet and the other is savory. See recipes below.

 

The sweet sauce is great served on pancakes, waffles and even ice cream.

However, I also enjoy the berries  plain on my morning bowl of breakfast cereal or even on a quick green salad.

 

The savory sauce recipe’s origins are a mystery but it is particularly good on pork chops. So, give these three recipes a try and treat yourself to a to some fresh blueberries. Enjoy!

 

Sour Cream Blueberry Pie

 

1 cup sour cream

2 tablespoons all-purpose flour

3/4 cup sugar

1 teaspoon vanilla

1/4 teaspoon salt

1 egg, beaten

2 1/2 cups fresh or frozen blueberries

1 unbaked 9-inch pie shell

 

Pie filling:

In a mixing bowl, beat together sour cream, 2 tablespoons flour, sugar, vanilla, salt, and egg until smooth (about 4 to 5 minutes). Gently fold in blueberries. Pour into the piecrust and bake at 400° for 25 minutes.

 

Pecan Topping:

3 tablespoons all-purpose flour

3 tablespoons soft butter or margarine

3 tablespoons chopped pecans

 

Combine the 3 tablespoons of flour, margarine, and pecans, mixing well. Sprinkle pecan mixture over the top of the pie; return to oven and bake 10 minutes longer. Let cool. Chill before serving. Serves 8.

P.S/ Double the topping recipe if you like more crunch!

 

Sweet Blueberry Sauce

 

2 cups fresh blueberries

1 cup sugar

4 tablespoons flour, mixed with ¼ cup water

Dash of salt

1-1/4 cups water

1 tablespoon lemon juice

1 tablespoon lemon zest

Dash cinnamon

 

Combine all ingredients except lemon juice and let stand five minutes. Cook and stir over medium heat until mixture comes to a boil. Stir in lemon juice, zest and cinnamon. Remove from heat and cool 20 minutes. Stir. Serve warm on ice cream, pudding, cake or pancakes. Cover and store leftovers in refrigerator.

 

Savory Blueberry Sauce

 

2 tablespoons butter or margarine, melted

2 tablespoons chopped shallots or onions

2 tablespoons flour

1/2 tablespoon dried thyme, crushed

1/4 teaspoon dried rosemary, crushed

1/2 cup each dry red wine and water

1 1/2 cups blueberries

 

Sauté shallots in butter. Add flour and herbs; cook and stir until mixture bubbles and thickens. Gradually add wine and water; stir in blueberries. Cook and stir until mixture thickens and boils; simmer 2 minutes. Makes 2 1/2 cups.

 

Note: Red wine vinegar with water may be substituted for wine.

 

 

Betty Kaiser’s Cook’s Corner says, “ Keep it simple and keep it seasonal!”

Meatless Dinner Casseroles

 

6/10/21 Cook’s Corner

Betty Kaiser 

I am at that stage of life when cooking dinner for two is not only boring but usually means too many “leftovers.” And I do get tired of the same old meat concoctions.

 

Most meat servings meals are not a problem. I know how to cook pork chops or hamburgers for two. A small roast beef eventually becomes enough soup or stew for a family of five. And a whole roasted chicken is good for at least 4 meals ending with chicken salad sandwiches for a couple of days!

 

Pasta casseroles, however, are a little more challenging. In my opinion, they don’t taste very good nor freeze very well the third time around! And if you're on a low calorie diet, a lot of my casseroles really break the bank with forbidden ingredients like cream cheese, sour cream, etc. 

 

So, I’ve been looking for some side dish pasta recipes that are sort of healthy. The following two pasta recipes I found in “Taste of Home Family Favorites.” 

 

Both recipes are mostly vegetarian but not Vegan. The Linguini recipe can easily serve as the meal’s main dish with a crisp green salad. It will really come in handy this summer when I’m wondering what to do with all the zucchini from Chuck’s Garden.

 

The second recipe with Ziti is simplicity itself and will be great as a side dish. This meatless recipe calls for mixing uncooked pasta with the other ingredients and then cooking them altogether in the oven. Coward that I am, I am going to parboil the Ziti for just a few minutes and then cut down on the baking time.

 

VEGETARIAN LINGUINI 

6 ounces uncooked linguine

2 tablespoons butter

1 tablespoon olive oil

2 medium zucchini, thinly sliced

½ pound fresh mushrooms, sliced

1 large tomato, chopped

2-4 green onions, chopped

1 garlic clove, minced

½ teaspoon salt

¼ teaspoon pepper

1 cup Provolone Cheese, shredded

3 tablespoons shredded Parmesan Cheese, shredded

2 teaspoons minced fresh basil

 

Cook linguine according to package directions.

In a large skillet, heat butter and oil over medium heat.

Add zucchini and mushrooms; sauté 3-5 minutes (longer if desired).

Add tomato, onions, garlic and seasonings.

Reduce heat; simmer covered about 3 minutes.

Drain linguine; add to vegetable mixture, sprinkle with cheeses and basil.

Toss to coat and serve hot.

Serves 4

PROVOLONE ZITI BAKE

 

1 tablespoon olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 cans (28 ounces each) Italian crushed tomatoes

1 ½ cups water

½ cup dry red wine or reduced sodium chicken broth

1 tablespoon sugar

1 teaspoon dried basil

1 package (16 ounces) Ziti or small tube pasta

8 slices Provolone Cheese

 

Preheat oven to 350º F.

Coat a 13 X 9” baking dish with cooking spray.

In a 6-quart saucepot, heat oil over medium-high heat.

Add onion; cook and stir until tender.

Add garlic; cook 1 minute longer.

Stir in tomatoes, water, wine, sugar and bail.

Bring to a boil; remove from heat. Stir in uncooked Ziti.

Transfer to baking dish. Cover with foil and bake 1 hour (or less).

Top with cheese and return to oven.

Bake 5-10 minutes longer or until Ziti is tender and cheese is melted.

Serves 8

 

              Keep it simple and keep it seasonal with Betty Kaiser’s Cook’s Corner

 

 

 

 

Springtime Strawberry and Ricotta Muffins

 

5/6/2021

Cook’s Corner and Growing up in the 1950's

Betty Kaiser

I have fond memories of growing up as a child in the 1950s. It truly was an era of innocence and fun. May Day was a special joy. Coming on the first of the month, it marked the coming of spring and summer. In elementary school, clear through to high school, it was a celebration of life and fun. 

 

We didn’t know that in many countries around the world it was an ancient agriculture tradition that began with astronomy. In fact, most countries have a May Day holiday ranging from a springtime fertility festival to a May Bank Holiday! Among other things, May Day is an important holiday for workers in Communist countries. 

 

May Day was always just fun for us girls and boys in the classroom. We girls wore frilly dresses as we danced around a tall wooden pole on the playground while holding on to colorful streamers to wrap the pole. 

 

In class, our teachers showed us how to shape and make paper baskets to fill with goodies. Those we either gave to our parents or special classmates. Of course, we girls swooned if a boy even looked at us let alone gave us a piece of candy!

 

In high school we elected a queen and her court! One of my favorite memories is a comic of the Peanuts Gang (including Snoopy) dancing around a similar flag pole.

 

At home, we would fill small baskets with treats, flowers or tiny gifts and notes to be hung on the doorknobs of family, friends and neighbors. We would ring their door bell, say ”Surprise!”  and run.

 

Life can be a celebration even during hard times. So, let’s keep this tradition alive. Surprise someone this month with a special joy of a belated May Day treat.

 

Now, this being a cooking column, I have to tell you the truth—I don’t remember any special meals on May Day. I do, however, remember making small cookies and muffins that we put in baskets for friends and neighbors. The following  recipe is an old favorites for this time of year.  Enjoy!

 

Springtime Strawberry and Ricotta Muffins

•  2 cups all-purpose flour
• 1 tbsp baking powder
• 1 cup sugar
• ¼ tsp ground nutmeg
• 2 eggs
• ¼ cup (½ stick) melted and cooled butter
• ½ cup cold water
• 1 cup washed, stemmed and chopped strawberries
• 1 cup ricotta cheese
• Powdered sugar for dusting
•  

Directions:Pre-heat oven to 375°. 

1.   Spray muffin pan with non-stick spray.

2.   Sift all dry ingredients together into a large bowl.

3.   Add eggs, butter and water and stir gently only until the dry ingredients are almost all moistened.

4.   Add strawberries and ricotta and continue to mix gently until incorporated.  Be careful not to over-mix.

5.   Spoon or scoop into prepared muffin pans, filing them about ¾ full.

6.   Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.

7.   Allow to cool for a few minutes before removing from pan.

8.   Serve warm. Dust with powdered sugar if you like.

 

Keep it simple and keep it seasonal with Betty Kaiser’s Cook’s Corner

 

4/8/21 Cook’s Corner

Betty Kaiser

 

Yummy Lemon Desserts

 

I was going through my recipe boxes the other day trying to put my dessert recipes in some sort of order. As usual, the ones I wanted were hiding.

 

Spring has sprung and I was specifically searching for a light, lemony dessert. My filing was not cooperating. I kept coming up with all things chocolate, pumpkin or pecan. Finally, an envelope of lemony ideas surfaced that just hit the spot.

 

Why lemons? Well, I’ve read that the favorite American pies are Apple, Pumpkin, Chocolate Cream and Cherry. All of which I am fond of but there’s just something special about tart and sweet lemony desserts that can’t be beat.

 

The dictionary says that lemons are “an acid fruit that is botanically a many-seeded, pale yellow, oblong berry and is produced by a stout thorny tree.” Hmm. On paper it sounds boring and not very appetizing. But put together with a little sugar in a pie or cake recipe and lemons are delicious!

 

For 25 years, Chuck and I raised our family next door to a lemon orchard. Literally. At that time, Ventura county, California, hadn’t been discovered by the rest of the world. Our housing development was in the middle of nearby artichoke and strawberry fields along with avocado and citrus orchards.  We also had orange and lemon trees in our backyard.

 

So, you can imagine that I was always looking for ways to use our own homegrown fruit. Later, as the chief dessert maker at Kaiser’s Country Diner, I quickly discovered that our customer’s favorite desserts were things that they remembered from their childhood.

 

Apple pie may be America’s favorite dessert but things like lemon meringue pie and puddings would fly off the shelf almost before the doors opened!

 

Today’s lemony desserts are two of my favorites. They’re easy to make, old-time recipes that I found on store packages long ago. The pie base is a Jell-O lemon pudding mix topped with meringue.

 

The basis for the other dessert is a Duncan Hines Lemon Supreme cake mix. I bake it in a Bundt pan but you can also put it in other sizes of cake pans. I especially like it with a quick and easy glazed topping, that slips down the sides BUT frosting works too. Trust me. If you like lemon, you’ll like these recipes. 

Enjoy!

 

 

LEMON PARTY PIE

 

1 (one) baked and cooled 9-inch Pie Crust.

 

Pie Filling

Jello Lemon Pudding Mix

2/3 cups sugar

¼ cup water

3 egg yolks, slightly beaten

2 cups water

2 tablespoons lemon juice

2 tablespoons butter.

 

Meringue Topping

3 egg whites

6 tablespoons sugar

Preheat oven to 425º

 

In a saucepan, combine the lemon pie filling mix, sugar and ¼ cup water. Add the egg yolks and 2 cups water, mixing well.

 

Cook and stir the mixture to a full boil; about 5 minutes. Remove pan from the stove and cool 5 minutes. Add to the mixture, lemon juice and butter. Mix well and pour into the pie shell. Set aside while you make the meringue.

 

Prepare Meringue topping:

 

In a mixer, beat the 3 egg whites until foamy. Gradually beat in the sugar. Beat mixture to stiff peaks. Spread over the filling.

 

Bake in a hot oven 5-10 minutes or until meringue is lightly browned. Cool before eating. Serves 6-8 depending on appetites!

 

DUNCAN HINES LEMON SUPREME POUND CAKE

 

1 Lemon Supreme Cake Mix

1 small package Instant lemon Pudding

4 Eggs

½ Cup Canola Oil

1 cup water

 

Glaze Topping

1 ¾ cup Powdered sugar

¼ cup lemon Juice with zest

1 teaspoon butter

Preheat oven to 350º GREASE sides and bottoms of pan(s) and flour lightly. I bake it in a Bundt pan but you can also bake in layer or cupcake pans or a 13x9-inch pan. See cake box for baking times.

Blend cake mix, pudding mix, water, oil and eggs in mixing bowl at low speed for 2 minutes. Pour batter in pan(s) and bake in center of oven, about 30 minutes. Cake is done when toothpick inserted in center comes out clean.

Cool cake in pan on wire rack for 15 minutes. Remove from pan and cool completely if frosting.

 OR: Instead of frosting, while the cake is cooling make the glaze topping recipe and pour it over the top of the cake when it is barely warm. Serves a lot!

  

 

 

 

 

OLD RECIPES FROM THE SPICE RACK

3/11/21 Cook’s Corner

Betty Kaiser

 

                                    Old Recipes from the Spice Rack

 

Last weekend, I decided to organize my spice rack(s). That’s a tedious job at my house because I am overloaded with spices. Looking in my cupboards you would think that I’m seasoning food for an army.

 

It seems that I have always been feeding large groups. My obsession  began with our restaurant, Kaiser’s Country Diner, in Ventura, Calif. Feeding hundreds of people weekly, constantly introduced us to different foods and seasonings for the public palate.

 

At home, our three teenagers could always bring a friend to our Saturday night taco feed. We were active in fund raising dinners for our church and the local food bank. So, somewhere along the line, I became addicted to trying new spice combinations. Some were winners and some made their way to the back of the cupboards.

 

Recently, while organizing the spice racks, I found some really old TIN and plastic spice cans in an outside cupboard. There are 8 of them and each one holds from 0.5 to less than 2 ounces. And some of them are full!

 

Back in the day, I had filled and refilled some of these containers for years beginning as a newlywed and probably into the 1990s. Six of them are labeled Schilling. One is a Crown Colony and another Colman’s. 

 

Some have no dates and others are dated 1977. Some even have price tags on them. Schilling’s Bay Leaves cost me 57¢ and their Stick Cinnamon cost 73¢. Today, you can find the same antique containers (a little worse for wear) selling online from $4 to $9.99.

 

Written in tiny little letters on the sides of the old containers are ways you can use the product. On the can’s other side most of them print a recipe with just a few ingredients. They are simple enough that they won’t take up your whole day and you can add to them if you like.

 

I hope you enjoy my sharing them with you. Oh, Yes! One more thing: I’m printing them just as they are on the cans, so read them a couple of times before you start. There are 7 of them. Enjoy!

 

#1 COLMAN’S MUSTARD

Combine 1 to 2 teaspoons each Colman’s Mustard and water. Let stand 10 minutes. Stir into 1 cup mayonnaise. Try it on tuna, ham, chicken and potato salads. Coleslaw, too.

 

#2 CROWN COLONY Cloves Whole

Surprise: Stud a pork roast with cloves before cooking. Serve with baked apple slices.

Spicy Seafood: Use 10-12 cloves in water for boiling shrimp. Cloves cut the fishy odor and shrimp is delicious.

Try a Clove Studded onion in baked beans, pot roast or beef stew.

 

#3 SCHILLING WHOLE BAY LEAVES (LAUREL)

Use in tomato sauces, steamed seafood, salad dressings, casseroles, marinades, tomato aspic, pot roast and soups.

 

TOMATO STEW

(Makes 2 quarts)

Dredge 2 lbs. beef chunks in 2 tblsp four.

Brown in 2 tblsp oil.

Add 16 oz. can tomatoes, 2 cups water, 1 bay leaf, black pepper and 1 tsp Italian seasoning.

Simmer 1 hr. covered. Add 2 tblsp Instant Chopped Onion, 3 potatoes and 4 carrots cut in eighths.

Simmer 1 hr. longer.  Remove bay leaf before serving.

 

#4 SCHILLING CURRY POWDER

Use with lamb, fish, beef, seafood, poultry or rice; ½ teaspoon in 6 stuffed eggs or ½-1 teaspoon in 2 cups seafood salad.

CHICKEN CURRY

Chop and crisp-cook: 2 slices bacon. Reserve.

Sauté 1/2 chopped green pepper. Stir in 3 tbsp flour.

Add 1 tsp curry powder, 1/3 cup coconut, 1 tbsp Instant Minced Onion, ½ tomato, chopped, ¾ tsp garlic salt and 2 cups cooked chicken.

Cook until thickened. Stir in bacon. Makes 3 cups.

 

#5 SCHILLING STICK CNNAMON

Use in pickling apple dishes, stewed fruit, hot chocolate, mulled wine and as stirrers in hot beverages.

 

MARINATED PEARS

Drain a 28 ounce can pear halves, reserving 1 cup of the syrup.

Combine syrup, 3 inches stick cinnamon, 6 whole Allspice and 4 Peppercorns. Bring to a boil, cover and simmer 5 minutes.

 

Pour over pears. Cover and refrigerate overnight. Makes about 7 pear halves.

 

#6 SCHILLING: SWEET BASIL

Use in tomato recipes, stuffing, rice, meats and fish dishes; pizza, salads, vegetables and barbecue sauce. 1/8-1/4 teaspoon in 2 tablespoons butter for basting fish.

 

CHERRY TOMATO SALAD

Combine 2 tablespoons oil, 1 teaspoon lemon juice, ¼ teaspoon Garlic Salt, ¼ teaspoon Black Pepper and ½ teaspoon BASIL LEAVES.

 

Wash and cut 1 pint cherry tomatoes in half. Pour dressing over tomatoes. Chill 30 min. Serve on salad greens. Makes four ½ cup servings.

 

#7 SCHILLING POULTRY SEASONING

Use in making stuffing for chicken, turkey, wild fowl, fish and pork chops. Excellent as a seasoning for creamed meats, roasts and soups.

 

STUFFING

¼ each chopped onion and celery         

¼ cup butter

4 cups bread crumbs

1 ½ tsp Schilling Poultry Seasoning

1 tsp sat                 

 ¼ tsp schilling Black Pepper

 

Sauté onion and celery in butter until brown. Add bread cubes and remaining ingredients. Toss lightly until well blended. Makes 4 cups.

 

Keep it simple and keep it seasonal with Betty Kaiser’s Cook’s Corner

 email bchatty@bettykaiser.com