Egg dishes for Easter

3/20/13 Cook’s Corner

Betty Kaiser

Spring is literally just around the corner and that means Easter Sunday is also on its way. Because Easter celebrates Christ’s Resurrection from the tomb, eggs often make their way to the table. They are associated with Easter for a couple of reasons. First, they are connected with the generation of life, rebirth and immortality. Also, in the early Christian Church, they were forbidden to eat during Lent. That abstinence made them highly sought after post Lent.

Actually, springtime egg rituals originated in paganism hundreds of years before Christ when the people would celebrate the nice weather, fertility and wealth by eating or gifting eggs. In China, the eggs were often colored red to symbolize long life and happiness. They would be given as emblems of friendship during spring festivals or to children on their birthdays.

Christianity readily adopted and incorporated eggs into their new beliefs. The egg shell symbolized the tomb from which Christ had risen and the meat of the egg was representative of the new life of the new Christians. Somehow, the red morphed into soft pastel shades or what I call ‘bunny’ colors to decorate the eggs.

At some point in the eggs also became decorative objects: inedible, fabricated, fabulous gifts. The famous Nuremberg egg made in 1700 opened to reveal a gold yolk, that in turn yielded an enamel chick, that contained a jeweled egg, that contained a handsome ring. Whew. And that is some egg!

We, on the other hand, will be savoring edible eggs this Easter. Some will be chocolate, some will be malted, and some will be jelly beans! But most of them that grace our tables will be old favorites from recipes that have been handed down by generations of cooks.

Today’s recipes will start out with your choice of two deviled ham egg appetizers. One is the regular hard-boiled egg stuffed with a ham and egg filling. The other is an easy to put together deviled ham and egg dip spiked with green chilies and served on crackers. It goes quickly so I suggest that you double the recipe. How many it serves depends on your hungry guests.

Continuing with our egg theme I’m including my favorite Chili Egg Puff recipe that I have been whipping up forty years. There are also two Kraft soufflés to choose from. One is a brunch main dish favorite that holds up beautifully on the table until ready to serve. The other is a chocolate hazelnut soufflé to top off your ham dinner.

Although the recipes seem to call for a lot of eggs they serve many. Do not use egg substitutes. Only the real thing will do. You can, however, substitute light or neufatchel cream cheese in the recipes.

Enjoy and Happy Easter!

CREAMY DEVILED HAM EGGS

12 hard-cooked eggs cut lengthwise in half

3 tablespoons light Sour Cream

3 tablespoons light Mayonnaise

1 can (4-1/3 ounce) deviled ham spread

1 tablespoon Dijon-style Mustard

1/8 teaspoon ground red pepper (cayenne)

Mash egg yolks in medium bowl with fork.

Add sour cream, mayo, deviled ham and mustard; mix well.

Spoon into centers of whites; sprinkle with pepper. Serves 6-8.

HAM and CHEESE SPREAD

1 can  (4-1/4 oz.) deviled ham spread

2 hard boiled eggs, grated

1 cup cheddar cheese, grated

3 ounces light (Neufchatel) Cream Cheese, softened

3 tablespoons chopped green chilies

2 tablespoons finely chopped green onion

Beat all ingredients except crackers in small bowl with electric mixer on medium speed until well blended; cover. Refrigerate at least 1 hour or until chilled. Serve as a spread with crackers. Serves 4.

CHILI EGG PUFF CASSEROLE

10 eggs

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, melted

2 cups (16 ounces) 4% cottage cheese

1 can (4 ounces) chopped green chilies

4 cups (16 ounces) shredded Monterey Jack cheese

In a large bowl, beat eggs on medium-high speed for 3 minutes or until light and lemon-colored. Combine the flour, baking powder and salt; gradually add to eggs and mix well. Stir in the melted butter, cottage cheese, Jack cheese and green chilies.

Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. 

Serves 10-12 depending on how hearty your eaters!

SIMPLE BRUNCH SOUFFLE

6  eggs, separated

1 tub   (8 oz.) light (Neufchatel) chive & onion cream cheese

Heat oven to 375ºF.

Beat egg whites in medium bowl with mixer on high speed until stiff peaks form. Beat cream cheese spread in large bowl with mixer until creamy. Add egg yolks; beat until well blended. Gently stir in egg whites until well blended.

Pour into 1-1/2-qt. baking dish sprayed with cooking spray. Bake 24 to 26 min. or until top is puffed and golden brown. Serves 4

DARK CHOCOLATE-HAZELNUT SOUFFLE

1 tablespoon butter

1/2 cup  + 1 tablespoon sugar

6 eggs

1 tub (8 oz.) light (Neufchatel) cream cheese

1 tablespoon hazelnut-flavored liqueur (or almond flavor)

3 squares dark chocolate, melted

2 tablespoons chopped hazelnuts, toasted

Garnish: 1 cup fresh mixed berries (optional)

Heat oven to 350°F.

Grease bottom and side of 1-quart soufflé dish or casserole with butter; sprinkle with 1 Tbsp. sugar.

Blend eggs, cream cheese, remaining sugar, liqueur and chocolate in blender 30 sec. or until smooth. Blend on high speed 15 sec. Pour into soufflé dish.

Bake 40 to 45 min. or until puffed and lightly browned. Sprinkle with nuts; serve immediately. Serves 4

Keep it simple and keep it seasonal! 

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.

POTLUCK ETIQUETTE

3/6/13 Cook’s Corner

Betty Kaiser

I am a big fan of potluck suppers. Long considered to be old-fashioned, a new generation has discovered that they are practical and fun! The word 'potluck' has a variety of meanings including “an informal meal in which the guests bring food” or  (my favorite) "whatever is available when unexpected guests drop in."

Rumor has it that potluck suppers began in the 1600s in Ireland and England. Food was not plentiful in that era and every morsel was precious. So once a week, the neighborhood ladies would bring their leftovers (meat scraps, vegetables, herbs, etc.) to someone’s house and put together a one-pot meal to serve all of their families.

Those of us brought up in the mid-20^th century are very familiar with potluck suppers. In the 1950s our large, inner city church often had potlucks for 1,000 people following Sunday services. I have fond memories of ladies dressed to the nines, carrying a large covered dish from the car into the church basement kitchen. During worship, the dishes were arranged on tables according to category: salads, main dishes, breads, desserts and beverages. It was a veritable feast and each woman was in competition with the others to bring the best she had to offer. The food was fabulous and homemade.

Recently, potlucks have gotten a bad rap thanks to people who try to pass off prepared foods from markets and delicatessens as homemade. They’re not. Some of these food products may be delightful additions to the meal but many are not. Oreos is a favorite store bought cookie but a potluck demands your best baking skills.

As a hostess at many potluck suppers, large and small, I’ve learned not to leave the menu choices to chance. If you do, you’ll end up with one salad, five desserts and no main dish. Whether the meal is for 12 people at home or 100 people at church, you really do need some idea that your guests are bringing a balanced meal.

Potlucks are known for their variety and surprises. I have known hostesses who hand out recipes and expect their guests to prepare them. That’s not my style. But if we need two salads and I’m asked what is needed, I will suggest a green salad or a fruit salad. If ‘Andy’ is bringing lemon meringue pie, suggest that someone else bring another type of dessert. Variety is the key to successful potlucks.

Once you’ve decided what to bring, you have to determine how many servings to prepare. I’m a believer that more is better. You never want your guests and friends to leave hungry! I suggest that for a group of 12 you should have two main dishes-each in a 9x13” Pyrex baking dish. Salad sizes are tricky. Put a green salad in a big bowl, using 1-2 heads of lettuce and add the extras. Have someone else bring a fruit or gelatin salad. As for desserts, the sky is the limit!

Presentation is important. Put your food in an attractive serving dish (no plastic bowl with the price on it from the deli) and garnish it appropriately. Perhaps some cilantro and black olives scattered across your enchiladas; a dash of paprika on your deviled eggs or a dollop of whipped cream on your famous gingerbread. And do bring serving utensils.

Finally, in this day and age of common allergies and eccentricities, label your dish. No surprises!  Use a decorative 3x5 card that says, “Vegetarian Lasagna contains sour cream;” “Cookies contain peanuts.” You get the idea. No mystery dishes. Your tuna surprise casserole may look like chicken to someone who shouldn’t be eating fish. And yes, sign your name and have recipe copies ready.

The following main dish recipe is a variation on chicken and noodles. It will easily serve 12 people. The Toll House Pie is an oldie but goodie. Pair it with something else for those who can’t eat nuts. Enjoy!

CHEESY CHICKEN CASSEROLE

3 to 4 cooked chicken breasts, chopped

16-oz. pkg. wide egg noodles, cooked (or try Rotini noodles)

4-6 green onions, sliced

1-2 cans water chestnuts, julienned

8 ounces button mushrooms, sliced

16 oz. container sour cream

4 oz. sour cream

2 (10 3/4-oz.) cans cream of chicken soup

1-2 soup cans milk  (start with one; add more as needed)

8-ounce package shredded Cheddar cheese

8-ounce package shredded mozzarella cheese

TOPPING:

1 sleeve round buttery crackers, crushed

1/4 cup margarine, melted

1 tablespoon parsley flakes (more if you like)

Preheat oven to 350° F.

Lightly grease 9”x13” baking dish.

Combine chicken, noodles, green onions, water chestnuts, mushrooms, sour cream, soups and cheeses in a large bowl. Pour into baking dish. Mix together cracker crumbs and margarine; sprinkle over top. Sprinkle parsley flakes over cracker crumbs. Bake 45 minutes or until bubbly, cheese is melted and cracker crumbs crispy. Serves 12

TOLL HOUSE PIE

One 9-inch unbaked pie shell

2 eggs

1/2 cup flour

1/2 cup sugar

1/2 cup light brown sugar, packed

3/4 cup (1-1/2 sticks) butter, softened

1 cup chopped walnuts

1 cup semi-sweet chocolate chips

Garnish: Whipped Cream

Preheat oven to 325° F.

In large mixer bowl beat eggs at high speed until foamy, about 3 min. Beat in flour and both sugars until well blended. Beat in softened butter. Stir in walnuts and chocolate chips. Pour into pie shell.

Bake 55-6- min. or until knife inserted halfway between edge and center comes out clean and top is golden brown. Cool on wire rack. Garnish each serving with whipped cream as desired. Serves 8

Keep it simple and keep it seasonal! 

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.

Simple Stir Fry Suppers

2/20/2013 Cook’s Corner

Betty Kaiser

 I’ve been cooking dinners for a long time. How long? Well, for over half a century! And much as I love to cook, sometimes I run out of ideas. So for nearly as long as I can remember, I’ve had a simple Master Menu posted on the refrigerator.

Monday is “Make a leftover day.” I either cook a chicken, meat loaf, pork roast or roast beef. Tuesday is soup, stew or casserole day. Wednesday is pasta day. Thursday is stir-fry day and Friday is inevitably some kind of fish. Saturday is always enchiladas or tacos. Sunday is potluck—whatever is in the refrigerator.

I think that Monday is my favorite meal of the week. If you cook enough meatloaf, that means you can have meatloaf sandwiches (instead of bologna) a couple of days that week. And if you cook enough beef, chicken or pork that means you can use the leftovers in a soup, chicken or stew and even a stir-fry. 

It is amazing how little meat (or tofu) and vegetables it takes to serve a family of five people. Once the chopping is done, you also have the perfect one pot meal. Well, two pots, if you include rice or noodles.

There are many ways to cook Stir Fry style. Whichever style you choose, you will need a wok heated to a high temperature with a small amount of oil added. All stir-fries include chopping your meat and vegetables into small pieces to allow uniform cooking.

Since I am not very proficient at Asian cooking, I usually add my spices, sear and cook the meat first and remove it from the pan. Then I stir and cook the vegetables (covering a few minutes if necessary). Finally, I return the meat to the skillet, season, stir and serve. It’s a quick, easy and delicious meal.

A more proficient cook than I am will heat the wok, and then add a small amount of peanut oil and dried spices. Once the wok is hot, the meat and veggies can be added simultaneously and tossed continuously until the food is perfectly cooked. This style is an art that I appreciate but have not mastered!

Now if you’re in a hurry and think that stir fry cooking is too time consuming, I’ve got help for you. Today’s recipes only call for minimal ingredients and two of them call for using leftover meat—beef or chicken. All of them can be table ready in only 30 minutes, including chopping. Just be sure and put the rice on to cook first.

The Apricot Chicken Stir Fry recipe calls for frozen vegetables and cooked chicken breasts making it super fast to put together. But truly, it will only take an extra few minutes if you want to use fresh veggies and chicken. Likewise, with the Beef Stir Fry and the Kung Pao Pork. I do like the idea of using broccoli slaw in both pork and beef recipes.

Now, the key to a great Stir Fry is quality ingredients. So don’t skimp on quality, even if using frozen veggies. Buy a bag of Stir Fry veggies not one of peas and carrots. Use good cuts of meats and absolutely throw in a few water chestnuts, pea pods, mushrooms and red pepper flakes. Use these simple recipes as a template and make them your own. Enjoy!

APRICOT CHICKEN STIR-FRY

1 tablespoon olive or peanut oil

16 oz. pkg. frozen broccoli and carrot combo

2 garlic cloves, minced

1/4 cup water

2 fried chicken breasts, cubed

1/2 cup apricot jam

1 Tbsp. lemon juice

1/4 tsp. salt

Dash white pepper

1/2 tsp. dried thyme leaves

Heat oil in nonstick skillet and add frozen vegetables and garlic. Stir fry for 1 minute. Add water and cover. Reduce heat to medium and cook for 6-8 minutes until vegetables are crisp tender. Add chicken to skillet.

In small bowl, combine apricot jam, lemon juice, salt, pepper, and thyme. Pour over chicken mixture and stir to mix well. Cook for 2-4 minutes longer until chicken is hot and serve over hot cooked rice.

Serves 4

BEEF AND VEGETABLE STIR FRY

1 tablespoon olive or peanut oil

16 oz. pkg. frozen mixed vegetables

1 tablespoon water

1 cup stir fry sauce

2 tsp. cornstarch

2 cups cubed cooked roast beef

Heat olive oil in heavy skillet. Add vegetables and water. Stir, cover, and cook over medium heat for 3 minutes.

Mix stir-fry sauce and cornstarch in a small bowl. Add to skillet and stir to combine. Add beef and stir again. Cover and cook over low heat for 5-8 minutes, stirring occasionally, until vegetables are crisp-tender and beef is hot. Serve with cooked rice or egg noodles.

Makes 4 servings

KUNG PAO PORK

1 lb. boneless pork loin

1 tablespoon olive or peanut oil

1 (1 pound) bag purchased broccoli slaw

1 red bell pepper, cut into thin strips

1/2 cup water

1/2 cup spicy Szechuan stir-fry sauce

1 tablespoon honey

Slice pork into 1/2" strips. Heat oil in heavy skillet or wok. Add broccoli slaw and stir fry 2-3 minutes until crisp tender. Remove from wok and set aside.

Add pork to skillet or wok. Stir fry over medium high heat for about 5 minutes until browned. Add bell pepper and water. Cover and cook for 4 minutes until pork is tender. Add stir-fry sauce, honey and broccoli slaw. Cook and stir for 2-3 minutes until hot. Serve over hot cooked rice. Serves 4

Keep it simple and keep it seasonal!

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.