Thanksgiving traditions: times have changed!

11/25/15 Cook’s Corner

Betty Kaiser

  

It’s Thanksgiving. For some of us it’s a wonderful time of year. We love planning the menu, prepping the turkey, preparing traditional dishes, setting the table and gathering the family from far and near to celebrate a wonderful time of thanks-giving.

For others, it’s a day of frustration. It’s eating the same old food they have since childhood. “Times have changed and so should Thanksgiving dinner.” They say. So I asked this question of some friends and readers: “What is your Thanksgiving tradition?

Frankly, I was surprised at how many folks are changing traditions. The old way is “too much work” was a consistent answer. And I frequently heard, “We’re going out to dinner this year.

Some, like my daughter-in-law Betsy and I, have wonderful memories of a tablecloth set with the best china, fine stemware and cutlery. The meal began with shrimp cocktails and an appetizer tray.  Roast turkey, stuffing, vegetables and fresh yeast rolls were followed by pumpkin pie with whipped cream. There will be few changes.

My friend Susie made me laugh with this: “My brother and I always looked forward to lime Jello salad with pears. Soo 50s,” she said. Those of us from that era can nod our heads in agreement.

Several people mentioned that their menus totally changed when family members became vegetarians. I know from experience that can really throw a monkey-wrench in menu-planning. All kinds of foods were suddenly acceptable—ravioli, etc— but not turkey.

On the other hand, one family I talked with is having a hilarious war over changing the traditional green beans and mushroom soup casserole. Mom is tired of it but the “kids” still want it. There’s just one problem. One sibling now must have it made with French-Style green beans and another with cut green beans. A compromise is coming.

There are also decorating traditions. My friend Toni still puts out a paper turkey decoration that she bought when her son was a small boy. He is now 40 years old but it’s not Thanksgiving unless that paper turkey is on the table. I get that too.

And while this may not be traditional but we can all relate to this memory…  Alison remembered Thanksgiving at Wiesbaden Air Base in Germany where somehow the 6^th grade pet cat mysteriously disappeared from the classroom and was smuggled into her family’s apartment by her brother. Later, after dinner, while the family was busy with other things, the wayward kitty was found helping himself to the leftover turkey! Theirs was truly a hospitable family.

The following recipes are variations on traditional foods and will spice up any menu. The dip borders on the gourmet while the chutney transforms ordinary cranberry sauce into extraordinary. And if you’re short on time, the Apple Pie bars will serve a crowd. FYI: there are vegetarian substitutions for the cream cheese and butter.

Thanksgiving is a wonderful time to enjoy and celebrate our differences. Then, as we look around the table we can relax and say, “We are blessed.”

A toast from my family to yours—for a peaceful yet joyful time of Thanks-giving to one and all!

BLUE CHEESE and WALNUT SPREAD

1 8-Ounce package cream cheese, softened

3 tablespoons butter, softened

1/4 cup high quality soft blue cheese

1/4 cup diced walnuts, toasted

2 tablespoons chopped chives

Mix together all ingredients. Cover and chill mixture at least 8 hours. Let stand at room temperature to soften. Garnish with parsley or chopped nuts. Serve with sliced apples and pears and/or toasted baguette slices. Makes 1 cup. Serves 4.

CRANBERRY CHUTNEY

1 Apple, peeled, cored, and diced

1 12-ounce package fresh cranberries

1/2 cup golden raisins

1/2 cup each chopped onion and celery

2 cups brown sugar

1/4 cup white vinegar

1/4 cup water

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon ginger

1/4 teaspoon allspice

1/4 teaspoon dry mustard

Combine all ingredients in a large saucepan. Slowly bring to a boil, stirring constantly, until the sugar is dissolved. Boil gently for about 20 minutes or until the mixture has reached a jam consistency. Spoon into hot, clean jars and seal. Can be refrigerated or processed in a canner according to your directions.

APPLE PIE BARS

 Philadelphia Cream Cheese recipe

1 (8 ounce) package Cream Cheese, softened

1 cup butter, softened

3 1/4 cups flour, divided

10 Granny Smith apples, peeled, sliced

1 1/4 cups granulated sugar

1 teaspoon ground cinnamon

3/4 cup powdered sugar

1 tablespoon water

Heat oven to 400 degrees F.

Beat cream cheese and butter in large bowl with mixer until well blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.

Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with remaining flour, granulated sugar and cinnamon; spread onto bottom of crust.

Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make several slits in top crust to vent.

Bake 35 to 40 min. or until golden brown. Cool bars 15 min. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 min. before cutting into bars. Serve warm with vanilla ice cream. Serves 12.

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.

DESPERATE DINNER DECISIONS

10/21/15 Cook’s Corner

Betty Kaiser

Decisions, decisions, decisions. I’ve noticed that the older I get the harder it is to decide what’s for dinner.  Sometimes my husband rescues me from this responsibility by whipping up one of his famous avocado and cheddar cheese omelets. But most of the time, dinner decisions are mine. Right now I need some inspiration.

I’m sure you have those days too. We want something that tastes deliciously homemade but takes less time than picking up fast food from the drive-in! I can make a pot of really tasty homemade soup, in an hour or so but sometimes I don’t want to! Today’s first recipe is one of those desperate last minute wonders.

The meat ingredients can be pre-cooked chicken simmered in chicken broth or roast beef leftovers simmered in beef broth. The canned beans can be varied. I often use chili beans. If you like a little spice, add some chili powder, cumin and a dash of Tabasco sauce. I always have small boxes of corn muffin mix on hand. I add a dash of oil and some cheese to the ingredients and bake to go with the soup.

Sometimes, though, I want something totally different…but easy to prepare. Fortunately, I have a shelf full of Kraft foods “food & family” magazines dating back to the turn of the century. I can always find something interesting among their ideas. They arrive quarterly and are divided into seasons (spring, summer, winter and fall) so that the menu suggestions make use of seasonal items.

The remainder of today’s recipes all come from the fall 2012 edition of “food & family.” I was particularly intrigued with the “Easy Eggplant Parmesan.” Back in the day we were taught to salt and let the eggplant drain before cooking. It took forever! This recipe you just slice, bake and serve. The Stromboli is similar to a turnover or healthy Calzone. It is simplicity itself. And I really like the idea of creamy chopped chicken topped with dumplings. Enjoy!

BETTY’S LAST MINUTE HOMEMADE SOUP

1 pound ground beef

1 small diced onion

2 large carrots, peeled and sliced

2 cups beef broth

2 cups water

1/4 teaspoon red pepper

2 beef bouillon cubes or 2 teaspoons Mrs. Dash seasonings

1 can 14-1/2 ounces diced tomatoes, undrained

1/2 cup shell pasta (add more if you like)

1 can drained and rinsed navy or pinto beans

1/2 cup fresh arugula

Salt and pepper to taste

1/4 cup fresh basil

Parmesan cheese

In a large soup pot, sauté the ground beef, onion and carrots. Drain. Add the broth, water, red pepper, bouillon cubes and tomatoes. Bring to a boil and simmer about 20 min. (or more). Add the beans and pasta; bring to a boil, cover and simmer until pasta is just tender. Add the arugula and heat through. Taste for seasonings. Top with Parmesan cheese and basil leaves.

Note: Add more liquid if the pasta soaks up too much.

CHEESY TURKEY STROMBOLI

1 can refrigerated pizza dough (or fresh dough found in deli case)

6 Slices Colby jack Cheese

1/2 pound thick sliced, deli, smoked turkey breast, coarsely chopped

1/2 cup coarsely chopped roasted red peppers

1 tsp. dried basil leaves

1 egg

1 tablespoon water

Heat oven to 375ºF.

Unroll pizza dough on lightly floured surface. Roll out or pat into 12-inch square; top with cheese, turkey, peppers and basil, leaving 1/2-inch rim around all sides. Roll up; pinch seam and ends together to seal.

Place, seam side down, on foil-covered baking sheet. Beat egg and water; brush onto dough. Bake 22 to 25 min. or until golden brown. Cool 10 min. before slicing. Serve with warm with a marinara dipping sauce on the side.

SKILLET CHICKEN & DUMPLINGS

1 tablespoon oil

1 lb. boneless skinless chicken breasts cut into bite-size pieces

1 can (14 oz.) fat-free reduced-sodium chicken broth

1/4 cup flour

1/2 cup chive & onion Cream Cheese Spread

1 pkg. (10 oz.) frozen peas and carrots

1 cup all-purpose baking mix (Bisquick-type)

1/4 cup sour cream

1/4 cup milk

2 tablespoons Parmesan Cheese, grated

2 tablespoons fresh parsley, chopped

Heat oil in large deep skillet on medium-high heat. Add chicken; cook and stir 4 min. or until no longer pink. Transfer to bowl.

Add broth gradually to flour in small bowl, whisking constantly until blended. Add to skillet; cook and stir on medium heat 2 min. or until thickened. Add cream cheese spread; cook and stir 3 min. or until melted. Remove from heat; stir in chicken and vegetables.

Stir baking mix, sour cream and milk just until baking mix is moistened. Spoon into 6 mounds over mixture in skillet; cook on medium-high heat 2 min. Cover skillet; cook on low heat 15 min. or until chicken is done and toothpick inserted in dumplings comes out clean. Top with Parmesan and parsley. Serves 6.

EASY EGGPLANT PARMESAN

1/2 cup Panko bread crumbs

3/4 cup shredded Italian; Five Cheese Blend

1/4 cup Seasoned Grated Parmesan Cheese Rosemary & Garlic

1 large eggplant (1-1/2 lb.), ends trimmed, peeled and cut crosswise into 6 slices

1 egg, beaten

1 jar (24 oz.) marinara sauce

 1/2 lb. spaghetti, uncooked (more as needed)

Heat oven to 400ºF.

Cover baking sheet with foil; spray with cooking spray. Combine bread crumbs and cheeses in shallow dish. Dip eggplant slices, 1 at a time, in egg then in cheese mixture, turning to evenly coat both sides of each slice. Place on prepared baking sheet.

Bake 12 min. or until lightly browned. Meanwhile, heat sauce and cook spaghetti as directed on package, omitting salt.

Drain spaghetti. Serve topped with eggplant and sauce. Serves 4-5.

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. Contact her at 942-1317 or email bchatty@bettykaiser.com

The end of summer gardening

9/23/15 Cook’s Corner

Chuck's garden bounty

Betty Kaiser

It's September and nearly the end of our garden produce. This year we had a bumper crop of tomatoes and were fortunate to be able to salvage most of them. Some were ripe. Some had to be put  green in brown paper bags to ripen. That means I am creatively canning tomatoes in small batches over many days. That’s not my style. I like to spend a couple of days on them and be done.

The rest of the fruits and veggies are in various states. Our Spitzenberg Apples are tiny this year. Just about big enough for 3-4 bites and too small for applesauce. The Thornless Blackberries were unbelievably prolific. We have eaten and frozen our fill—now the birds are enjoying them. Newly planted lettuce and sugar snap peas are thriving but the cucumbers have dwindled down to a precious few.

Our zucchini, however, just keep on coming. In fact, at this point in time, I really have to get creative to make them palatable. One night out of desperation I sliced and sautéed them with onions for a side dish. Delicious! Even our resident “I’ll grow them but I won’t eat them” gardener licked the platter clean (with some applesauce on the side).

So today’s recipes are a conglomeration of what to do with veggies at the end of the season. Quite by accident I stumbled across several variations of “Parmesan-Crusted Zucchini Fries.” They are delicious! They are also oven-fried and versatile. You can add different seasonings or leave out the cheese. A real treat. Give them a try.

My base recipe for homemade pasta sauce is so simple that I don’t have a written recipe for it! It calls for equal amounts of chopped onions and bell peppers sautéed with a little oil until soft; add double the amount of diced tomatoes, some garlic, a little salt and basil, some brown sugar and red wine vinegar; bring to a boil. I can it in pint jars. To serve, I put it in a saucepan, “doctor” it up with a can of tomato sauce, adjust the seasonings and pour it over ravioli, spaghetti, or whatever. It’s quick and easy.

Making homemade tomato sauce has always sounded like too much work for me. Anything that involves transferring hot liquids into a blender is intimidating. But I’m going to try the recipe below for Slow-Cooker Tomato Sauce. Cooking the tomatoes with the addition of carrots, onion and celery will really brighten up the sauce. Enjoy!

PARMESAN-CRUSTED ZUCCHINI FRIES

1/3 cup (about 1 1/2 ounces) finely shredded fresh Parmesan cheese

1/3 cup Panko (Japanese breadcrumbs)

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/8 teaspoon ground red pepper

1 large egg, beaten

3 small zucchini (1 1/4 pounds)

Cooking spray

1/2 cup tomato-basil pasta sauce

Preheat oven to 450°.

Combine first 5 ingredients in a small shallow bowl. Place egg in a separate shallow bowl.

 Trim ends from zucchini; cut each zucchini in half crosswise. Quarter each zucchini half lengthwise to make 24 zucchini sticks. Dip zucchini in egg; dredge in Panko mixture; pressing to coat. Place zucchini on a baking sheet coated with cooking spray. Coat tops of zucchini with cooking spray.

Bake at 450° for 20 minutes or until golden brown. Serve immediately with pasta sauce. Serves 4; 6 zucchini fries and 2 tablespoons sauce.

SLOW-COOKER TOMATO SAUCE

(Adapted from an “Oregonian” recipe)

6 1/4 pounds tomatoes, peeled and chopped

2 carrots, peeled and coarsely chopped (about 1 cup)

2 stalks celery, coarsely chopped (about 1 cup)

1 onion, coarsely chopped (about 1 medium)

1/2 cup coarsely chopped fresh parsley

1 teaspoon each basil and oregano

1 tablespoon salt (I use garlic salt)

1/4 cup torn fresh basil leaves

Skin the tomatoes by briefly dunking in a pot of boiling water and removing the skins. Chop.

Place tomatoes, carrots, celery, onion, parsley and salt in a 6-quart slow-cooker. Toss to combine. Cover and cook on high for 2 hours.

Stir, set the lid ajar, and cook on high until vegetables are very soft, juices look concentrated and any water has cooked away.

*Pass the mixture through a food mill. If you don't have a food mill, puree the sauce (in batches if necessary) in a food processor or blender. Add the basil, then pass the sauce through the food mill again using the disk with the smallest holes (to get rid of the seeds). Pass it through a fine-meshed sieve to remove seeds if necessary. Taste and add more salt, if necessary.

*Note: If you like chunky sauces and aren’t bothered by seeds, don’t worry about extra passes through the food processor. If necessary just use a potato masher to combine ingredients to your preferred consistency.

Serving Variations:

Dilute the sauce with a vegetable broth, some good olive oil and a dash of sherry vinegar and serve it as gazpacho.

Create a zingy cocktail sauce by adding some horseradish and lemon juice.

Use the sauce as the base for vegetable soup.

Sauté some garlic and red chili flakes, add the sauce and cook until slightly thickened, then season with olive oil, some freshly grated parmesan and fresh basil and serve over pasta or polenta.

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.

Peachy French Toast, Salad and Pie

8/26/15 Cook's Corner

Betty Kaiser

“An apple is an excellent thing — until you have tried a peach.”
George du Maurier

 

My husband loves to garden. In return, we are rewarded with copious amounts of blueberries, blackberries, raspberries, rhubarb, cucs, tomatoes, zucchini and more! Apples and pears do well in his orchard but stone fruit trees do not. So, he finally gave up trying to grow two of my favorite summer fruits— peaches and nectarines. Boo-hoo.

The sweet, juicy taste of fresh peaches just can’t be beat and the golden tart flesh of nectarines runs a close second. I do a lot of canning to capture their sunshine. It brightens up dreary winter meals but fresh is best.  And I’m always looking for ways to eat them without heating or cooking them and ruining their aroma and texture.

Fresh sliced peaches always take me back to my childhood. As a youngster, I remember mother would scramble up eggs for us three kids while I toasted and buttered the bread for our breakfast. Then, our summertime special treat would be—lightly sugared sliced peaches drenched in rich cream. Wonderful!

Meals were so simple in those days. Today, everything has a complicated recipe. It’s no wonder that people think they don’t have time to cook. But sliced fruit of any kind is simple and so are today’s peachy recipes. Their ingredient list may look a little daunting but trust me; you probably already have everything in your cupboard or frig.

It you buy ripe Sun Crest or Red Haven peaches they practically peel themselves. If not, a quick 30 seconds in boiling water and the skins will pop right off. And if the peaches are semi-cling, you can slice them right around the pit. The fruit should be slightly firm so that it doesn’t turn to mush with your first cut. Easy-peasy.

 Today’s recipes are variations from several sources. Recipe number one would make a wonderful breakfast or brunch dish. I mean, who else would serve a French toast with fresh peach/nectarine compote? The French toast recipe calls for 5 eggs in the batter. It seemed like a lot of eggs for only 1/2 cup of milk. I suggest that you add more milk.

Recipe number two is for a green salad to be used as a luncheon or dinner side dish. I often add fruit to a boring green salad—everything from naval orange slices to dried cranberries. If you chose to serve this salad for lunch I would pair it with some cottage cheese (protein) and a slice of zucchini bread to create balance and texture.

Our final recipe is for a humble peach and blueberry crumble. Served warm and topped with ice cream, it is a summer tradition. And if you have lots of peaches, I suggest that you make several batches of filling, pour them into an 8X8-inch Pyrex baking pan, cover tightly, label and freeze! This winter you can top it with your choice of crust, bake and enjoy a taste of summer. Enjoy!

FRENCH TOAST with PEACH/NECTARINE COMPOTE

COMPOTE

2 cups sliced peaches

2 cups sliced nectarines

1/2 cup (packed) golden brown sugar

1/4 cup water

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Batter for 8 1/2-inch-thick slices egg (or French) bread slices

5 large eggs

1/2-1 cup milk (do not use low-fat or nonfat)

1/4 cup sugar

1 tablespoon vanilla extract

Butter

Optional: Maple syrup

Preheat oven to 300°F. Place baking sheet in oven. Combine peaches and nectarines, brown sugar, 1/4 cup water, cinnamon and nutmeg in heavy medium saucepan. Cook compote over medium heat until liquid is reduced to medium-thick syrup, stirring occasionally, about 15 minutes.

Whisk eggs, milk and vanilla in large glass baking dish until well blended. Arrange bread slices in egg mixture. Let stand until egg mixture is absorbed, turning once, about 1 minute.

Melt 2 tablespoons butter in large nonstick skillet over medium-low heat. Add 4 bread slices to skillet. Cook until golden brown, about 5 minutes per side. Transfer to baking sheet in oven to keep warm. Repeat with additional tablespoons butter and 4 bread slices. Serve with fruit compote and maple syrup.

PEACH SALAD with WALNUT VINAIGRETTE

Dressing Ingredients

4 tablespoons walnut oil (or whatever you have on hand)

4 tablespoons white wine vinegar

1/2 teaspoon basil

1 teaspoon honey

Salad Ingredients

 Leaves of red butter lettuce

3-4 ripe peaches, pitted and sliced

1 tablespoon minced red onion

2 tablespoons slivered walnuts, toasted

(Note: candied walnuts are great!)

Directions

1. Whisk all ingredients together vinegar until emulsified. Set the dressing aside.

2. Arrange the butter lettuce on a chilled serving plate. Arrange the peach slices on the lettuce. Sprinkle with onions and walnuts. Spoon the dressing over the salad just before serving. Serves 4.

PEACH BLUEBERRY CRUMBLE

4 cups peaches, peeled, sliced

2 teaspoons lemon juice

3 cups blueberries

3 tablespoons flour

3/4 cup sugar

1 teaspoon almond extract

Topping

1/2 cup brown sugar

1/2 cup flour (whole wheat is good)

1/2 cup quick cooking oatmeal

1/2 cup butter

1 teaspoon cinnamon

1 teaspoon nutmeg

1 stick butter, softened but not melted

Nuts: Your choice chopped walnuts or sliced almonds

Heat oven to 350 degrees.

In an 8-inch square (1 1/2-quart) baking dish, combine peaches and lemon juice; toss gently. Stir in blueberries, 3 T flour, sugar and almond exract; toss with peaches.

In a small bowl, combine all topping ingredients except butter with fork or pastry blender; cut in butter until crumbly. Add nuts and sprinkle over fruit.

Bake for 30 minutes or until golden brown and bubbly. Serve with vanilla ice cream or thawed frozen whipped topping. Serves 6.

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.

Today's Daily Special is ZUCCHINI!

7/29/15 Cook’s Corner

Some things to do with all that zucchini!

This week’s column is dedicated to the prolific zucchini that are growing in our garden. As usual, all of this squash is taxing my ability to make it interesting and palatable on a daily basis. After all, you can only eat so much of anything—including my husband’s favorite stuffed zucchini dish. My simple recipe for it is below.

The idea for this comfort food concoction was born of zucchini desperation in Ventura, Calif. during the 1980s. Chuck’s small garden plot kept turning out (and hiding) giant zucchini that were way too big to eat. The kids wouldn’t touch them, the neighbors turned them down and I was sick of them. What to do?

At that time we were still in the restaurant business and served daily specials. Tom Yononaka (our head cook) suggested that our green orbs would make a great lunch special. He steamed the zucchini, sliced it in half length wise, scooped out the seeds and stuffed it like a bell pepper with rice, onion, tomato sauce and ground meat filling. The two halves were then tied together, baked and sliced to serve.

It was a customer hit! I think we served it with buttered carrots and corn bread. There were never had any leftovers. Now, for the two of us, I use smaller zucchini, garnish the meat filling with a mixture of catsup and salsa, cover with foil and bake until hot in the oven. It’s certainly not gourmet but it’s good!

I’m including it with today’s recipes and a couple of relishes that I’m saving for when bell peppers are plentiful. Walter Gilgert’s Red Pepper and Zucchini Relish recipes are fair winners that I found in an old County Fair Cookbook. Gilgert’s mother was born in Calif. in 1894 and was evidently quite the cook. She won blue ribbons with her recipes and 100 years later, in 1994, he was doing the same.

Relishes are right up my alley. They are versatile and great to have on hand when company comes. Gilgert says in the cookbook that he uses the Red Pepper Relish on meat and chicken sandwiches. He also pours it over cream cheese; throws on some cocktail shrimp and has an appetizer to serve with crackers. He uses the zucchini relish in homemade 1,000-Island Dressing; mixes it with mayonnaise for tartar sauce; and adds it to potato salad and deviled eggs.

One note: These are very old recipes and don’t come with processing instructions. They must be processed or refrigerated unless used immediately. Check your canner instructions and process accordingly or keep refrigerated.

Now, I don’t know about you but I’m inspired. Let’s get cooking!

STUFFED BAKED ZUCCHINI SPECIAL

(Kaiser’s Country Diner)

2 large or several small zucchini

1 pound ground meat

1/2 cup onion, finely chopped

1/2 cup bell pepper, finely chopped

2 cups cooked rice

16 ounces tomato or spaghetti sauce

1 teaspoon basil

Garlic salt and black pepper to taste

Topping: combine salsa and catsup to make 1 cup (or more)

Wash zucchini and put in oven on a foil lined baking dish. Add about 1/2 inch hot water. Cover and steam; turn after 15 min. and cook until “al dente.” Remove from oven and cool. Slice in half lengthwise; remove seeds and turn over to drain on paper towels.

In the meantime, cook the rice. While it is cooking, brown the meat with onion and bell pepper. Drain. Add rice, sauce and seasonings. Spray a foil lined baking pan with non-stick spray. Put the zucchini cut side up and fill with stuffing. Spoon on topping, cover with foil and bake until hot and lightly brown. (This serves 4-6 people with leftovers)

GILGERT’S RED PEPPER RELISH

12 large red peppers

1-1/2 teaspoons pickling salt

2 cups fresh lemon juice or white vinegar

3 cups sugar

First: Remove the stems, seeds and ribs from the peppers. Run them through a food grinder. Put them in a non-aluminum bowl and toss with the salt. Let stand for 1 hour.

Second: Drain liquid from the peppers. In a large heavy saucepan, mix the peppers with lemon juice and sugar. Bring to a soft boil, lower the heat and simmer about 1 hour until the relish thickens somewhat. Low heat is important; the relish burns easily. Stir frequently. The color should be a nice, darkish red.

Last: Pack the hot relish in hot sterilized half-pint jars. Process according to your canner instructions unless refrigerating. When cool, wipe off the jars and store in a cool, dark place.

GILGERT’S ZUCCHINI RELISH

(Makes about 10 cups)

10 cups sliced zucchini

4 cups sliced yellow onion

5 tablespoons pickling salt

1 large green pepper, stemmed, seeded

1 large red pepper, stemmed, seeded

2-1/2 cups white vinegar

4-1/2 cups granulated sugar

1 teaspoon dry mustard

1 teaspoon turmeric

1 teaspoon celery salt

1/2 teaspoon black pepper

1 tablespoon cornstarch

First Part: Put the zucchini and onions through a meat grinder. Put them in a nonaluminum bowl and stir in the salt. Cover and refrigerate overnight. Next morning drain well, put in a large colander lined with cheesecloth, place in the sink and run cold water through the mixture. Drain again. This will get rid of most of the salt.

Second Part: Grind the two peppers. (Two green would do but the red gives some spots of color and spicy flavor.)

Third Part: In a large kettle, combine the vegetables and remaining ingredients. Bring to a soft boil. Lower the heat and simmer 30 min., stirring frequently to avoid scorching.

Place the hot relish in hot sterilized pint or half pint jars and seal. Process according to your canner instructions unless refrigerating. After 24 hours, wipe off the cooled jars, wash the rings, replace and store in a cool, dark place.

Keep it simple and keep it seasonal! 

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

 are delicious, family oriented and easy to prepare.