SIMPLE HEARTY SOUPS

11/2/16 Cook’s Corner

Betty Kaiser

Simple soup from scratch

I love soup! If it’s cold outside and I don’t know what to fix for supper I usually put together a pot of soup. My soup selection always depends on what’s in the refrigerator and pantry. I’m not one to see a recipe in a magazine and run down to the grocery store for exotic ingredients. Simple soup doesn’t have to be expensive to be good.

Soup recipes are hard to share. Soup making is not rocket science. A lot of eye balling of ingredients goes on putting together a pot of soup. A lot of tasting and adding things like herbs, brown sugar, red pepper flakes or salsa goes on in my kitchen when soup is cooking. I have made some great soups that I can’t recreate because I don’t remember what I added at the last minute!

The first decision for simple soup from scratch is to decide if I’m going to make a meat or vegetarian pot of soup. I check to see what I’ve got on hand. Ground beef for chili or meat balls; chicken. Fish or cheese for a creamy soup. Sometimes it’s just a great, quick, vegetable soup with potatoes or pasta added.

My choice of meat is usually determined by whatever I have cooked the night before. I often cook a whole chicken or roast beef so that it makes two dinners and one lunch. Meat goes a long way when there are only two of us!

Once the soup’s meat or vegetarian choice has been determined it makes my liquid base choice easy: chicken, beef or vegetable broth, tomato sauce/puree or something creamy or pureed. From that point on, it’s all about layering the ingredients

The next step is sautéing my veggie base. I had been cooking a long time before I learned it’s called a Mirepoix. I do know that it means three ingredients: onions, carrots and celery. Garlic lovers will often add minced garlic or swap it for the carrots. I use two parts onion to one part of each of the other ingredients in most soups.

If I’m making a tomato based soup I often swap out bell peppers for the carrots. That’s called a Holy Trinity or Cajun/Creole version of mirepoix. I often add sliced carrots later. Once I sauté my mirepoix, I add the liquid (broth, water, etc.) and spices.

This is where things get tricky and you need really good eyeballs and taste buds. My tendency is to add too much liquid. So remember, be stingy at first (follow the recipe) because you can always add more. If your soup is simmering all day, brown your raw meat and add it first thing but hold off on adding the vegetables until an hour before serving. Unless you’re dumping everything in the crockpot!

Soup Basics

1.    Heat a large soup pot over medium heat.

2.    Sauté the onion, garlic, celery and carrots in oil or butter.

3.    Brown/cook the meat if needed (i.e. stew meat).

4.    Add liquid, spices and veggies (milk or cream comes later).

5.    Taste and adjust.

6.    Simmer for a couple of hours.

7.    Taste and adjust again.

8.    Add any milk or cream just before serving.

Now I know what you’re thinking and you’re right…making soup is a day long project. It’s usually an hour-plus to prep and put together. Then it’s 5 minutes here and there of tasting and adding spices, etc.

Today’s recipes, however, will only take about an hour to put together and they’re ready to eat.

If you’re in a hurry, try the Turkey Meatball Tuscan Soup made with meatballs from the grocery store freezer. If you’re going to be gone all day you can even put all the ingredients (except the spinach) in a Crockpot on low. Add the spinach when you get home, taste for seasonings. Serve it with a lettuce wedge and some corn bread and you’ve got dinner!

The Turkey and Wild Rice Chowder is a great luncheon or dinner dish. Do your chopping and other prepping in the morning. Then, a couple of hours before serving put everything together to let the flavors meld. People will think you’ve worked all day long! Enjoy!

TURKEY MEATBALL TUSCAN SOUP

20 each Homestyle Turkey Meatballs

1/4 cup olive oil

1 onion, chopped

2 garlic cloves, chopped

2 carrots, sliced

 6 cups chicken broth

1 15-ounce can diced tomatoes

1-15 ounce can white beans, drained

1-6 ounce package fresh spinach, chopped

Salt and pepper to taste

In a large pot heat oil. Add onions and garlic. Sauté 3-5 minutes. Add remaining ingredients. Bring soup to a boil. Reduce to a simmer and cook covered about 20 minutes. Serve with a generous topping of grated Parmesan cheese. Serves 4 generously.

TURKEY and WILD RICE CHOWDER

1 cup wild rice

1/2 pound mushroom, cleaned and sliced

1 medium onion, diced

2 celery ribs, sliced

1/2 cup red bell pepper, chopped

2 cloves garlic, minced

4 cups chicken broth

1 teaspoon basil

1/2 teaspoon rosemary

1/2 teaspoon salt

2 cups diced, cooked turkey

1. Cook wild rice according to directions.

2. Sauté onion, celery, red pepper and garlic until onion is opaque. Add mushroom, chicken broth and spices. Bring to boil and reduce to simmer.

3. In another pan: Melt 1/2 cup butter and stir in 1/2 cup flour; cook until bubbly. Slowly add 2 cups milk, stirring well until it comes to a boil.

4. Add flour mixture to broth and veggies, whisking until smooth. Stir in the rice and turkey. Heat until thickened and hot. Serves 4-6.

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.

AUTUMN VEGGIES and PUMPKIN SOUP

10/5/16 Cook’s Corner/

Betty Kaiser

“The falling leaves drift by the window…

The Autumn leaves of red and gold…”

Just in case you haven’t noticed, autumn is here. I noticed the change of seasons this morning when I pulled on a sweater and crunched my way through falling leaves to the mailbox. My family knows that Fall is in the air when I start bringing out the soup pot and leafing (pun intended) through my recipe files. Light summer meals have come to an abrupt halt and hearty fare is on the way.

Right now I’m trying to use up the abundance of vegetables that Chuck unearthed as he was shutting down the garden for winter. He gave away most of the beautiful burgundy and green leaf lettuce because there was no way that two of us could eat it all. The root vegetables, however, are a different story. They are keepers.

My biggest problem is where to keep all those beets, carrots and potatoes. An even bigger challenge is how to prepare them. I’m tired after canning all summer. This year I just didn’t feel like adding beets and carrots to my pantry. But I may change my mind before my inventory runs out! Beets are particularly tricky. It doesn’t take eating many of them to cause me to say, “Enough!”

Carrots are more versatile. I have been grating them into everything from coleslaw to carrot cake. I often use a brown sugar glaze on them at dinner. Leafing through my UO Centennial Cookbook (1973) I found a couple of versions of Pineapple Glazed Carrots to share that will brighten up a couple of meals.

Potatoes are usually good keepers but (again) there’s only two of us and I had just bought 10 pounds of "Yukon Golds" before Chuck harvested his crop of Russets. They will all be put to good use. Chuck loves Hot German Potato Salad and my old Betty Crocker Cookbook (circa 1958) has a great recipe for it.  It goes mighty good with pork chops or even hot dogs for dinner. 

Oh, yes, we also have pumpkins. It was a pretty puny crop this year but I don’t do much cooking with them anyway. Things look pretty bare around here when I pull the flowering annuals so I mostly use pumpkins for decoration and an alternative deer food. I may not cook with them but I know where to buy some cans of Libby pumpkin!

If you have an abundance of any of the above root veggies, I hope that one of the following recipes will strike your fancy. None of them r are new or fancy. But they’re all tried and true and delicious. Enjoy!

HOT GERMAN POTATO SALAD

6 medium potatoes of your choice

6 slices bacon, chopped

3/4 cup onion, chopped

2 tablespoons flour

2 teaspoons sugar

1/2 teaspoon celery seed

Salt and pepper to taste

3/4 cup water

1/3 cup vinegar

Scrub potatoes and put in a pot. Cover with water and boil until done. Peel and slice thinly.

Sauté bacon and onions in skillet until golden brown. Blend in flour, sugar and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to a boil, stirring constantly. Boil one (1) min. Gently stir in the potatoes. Remove from heat, cover and let stand until ready to serve.

Serves 6 generously.

Note: This salad can be served at room temperature or put in a Pyrex dish, covered and kept warm in a oven @ 200° F.

PINEAPPLE CHUNKS and GLAZED CARROTS

2 cups cooked, sliced carrots

1/2 cup pineapple juice

1/3 cup carrot stock

1 tablespoon cornstarch

Salt and pepper to taste

1 tablespoon butter

1/2 cup pineapple chunks or tidbits (can cut chunks in half)

Cover carrots with water and cook until tender. Reserve 1/3 cup stock. Drain and set aside. In a saucepan combine pineapple juice, carrot stock and cornstarch. Bring to a boil and cook until thickened. Add remaining ingredients and heat through. Serves 4.

HARVARD BEETS

This is my favorite way to eat beets!

4-5 large beets (enough for 4 cups sliced beets)

3/4 cup sugar

1/3 cup vinegar

2 teaspoons cornstarch

1/3 cup water

3 teaspoons butter

Dash of salt and pepper

Scrub beets, place whole in saucepan and cover with water. Bring to a boil and cook until done (about 25 min.). Run cold water over them. Peel and slice. Set aside in a skillet.

Mix sugar and cornstarch in small saucepan; add vinegar and water, boil 5 min. Add to beets in saucepan and bring to a boil. Add butter, salt and pepper. Serve hot. Serves 6-8.  

Simple Pumpkin Soup

(A variation on a Bon Appetit recipe)

2 15-ounce cans pure pumpkin

2 cups vegetable broth

1-2 cups water

1 15 ounce can of coconut milk (or 1 cup Half n Half)

1+ garlic cloves pressed

1/4 cup pure maple syrup

4 tablespoons butter

1 teaspoon salt

1-2 tablespoons pumpkin pie spice

Dash of cayenne pepper

Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 2 tablespoons butter, and pumpkin pie spice. Simmer soup 10 minutes, whisking often. Season with salt and pepper. Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat. Divide soup among 6 bowls. Garnish soup with a drizzle of butter and a sprinkle of cinnamon. Serve with hot rolls and butter.

Note: Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.

P.S. No, I don’t know why they have you melt the butter separately in such a large pan. Probably to brown it.

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.

Fresh peach blintz and muffin recipes

8/31/16 Cook’s Corner

Betty Kaiser

Well, dear readers, when last we met, I was knee deep in zucchini. And yes, we still have massive amounts of zucchini in Chuck’s garden patch. Our bellies are full of casseroles and the freezer is full of zucchini bread.  I even discovered a new way to prepare it as a side dish: I slice and pan-fry it with potatoes and onions! It is delicious served with applesauce. 

Friends and neighbors are now sharing in the zucchini bounty and I have moved on to peaches. I no longer do the massive amount of canning that I used to do. This I quit canning apricots and that led to no longer making jam or jelly. Well, that’s not quite true. I still made strawberry freezer jam. But that’s so easy it hardly counts.

So far this season I have only canned green beans and peaches. Still to come are tomatoes, marinara sauce and applesauce. But I digress. Back to the peaches. My favorite canning peach is Suncrest. They are semi-cling, have a bright almost tangy taste with a ruby red center that lends color to the jars in the cupboard.

Josh, our 13-year old grandson begs to differ with my choice. He and his mom were visiting when we went out to Detering's to pick up the peaches. Our choices included Arctic Supreme, Suncrest, and Veterans. But Josh and Betsy loved the New Improved Elbertas. So we bought a small box of Elbertas for eating and a big box of Suncrests for canning.

I must say that it makes my heart happy just to see all those jars of peaches lined up in the canning cupboard. They are sunshine in a jar. This year I also tried slicing, sugaring and freezing a few bags. We shall see how that works out. And of course, we have had our fair share of peach cobbler.

Today’s recipes are perfect if you have company and are craving something a little different to add to your recipe file. If you’re having friends over for morning coffee try the Raspberry-Peach muffins. The recipe calls for a sprinkling of Demerara sugar. It’s basically a large grained light brown sugar. Feel free to make substitutions.

The Peach and Cheese Blintzes would make a great after-dinner dessert treat. There are three parts to the recipe: crepes, filling and topping. They are not difficult to make so don’t freak out! If the guys at the Junction City Scandinavian Festival do it you can too!

So, enjoy summer’s bounty and be sure to eat your fill of fresh Oregon peaches!

PEACH AND CHEESE BLINTZES

             Serves 10-12

Crepe Batter

1 Cup flour

1/4 teaspoon salt

1 Tablespoon sugar

3 eggs

2 Tablespoons margarine, melted (cooled) 

1 1/3 cups milk,

1 teaspoon vanilla

Peach and Cheese Filling

8 ounces cream cheese

4 ounces cottage cheese

1 tablespoon powdered sugar

Grated rind of 1/4 orange

Grated rind of 1/2 lemon 

1/2 C fresh peach slices, diced 

3-4 drops lemon flavoring

10 Crepes  (recipe below)

1 cup peach slices

2 teaspoons cornstarch

2 drops lemon flavoring

1. Crepes

Mix all ingredients in a blender until batter is smooth.

Heat small (8 inch) fry pan over medium heat.

Place 1 teaspoon oil or margarine in pan and continue heating until hot enough to make a drop of water sizzle

Pour 1/4 cup of batter into the hot pan.

Tip the pan so the batter spreads over the bottom of the pan.

When the underside of the crepe is lightly browned turn it over and lightly brown other side. Remove crepes from pan and place on paper plate until all are cooked.

2. Peach and Cheese Filling  

Preheat oven to 400 degrees

 Mix cheeses, sugar, zests, lemon flavoring and diced peaches. Spread each crepe with about 1 1/2 T. of the cream cheese mixture. Roll up like a jelly roll. Place blintzes on a cooking sheet and bake in a 400 degree oven for ten minutes.

3. Peach Topping

Topping can be prepared in advance or while crepes are cooking. In a small saucepan, combine remaining peach slices, cornstarch and lemon flavoring. Cook over low heat until mixture thickens. Spoon over the blintzes. Makes 10-12 crepes. Store leftovers in an airtight container in the refrigerator.

RASPBERRY PEACH MUFFINS

2 cups all-purpose flour

1 cup cornmeal

1/2 cup granulated sugar

1/2 cup firmly packed light-brown sugar

1 tablespoon plus 1 teaspoon baking powder

1/2 teaspoon table salt

12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus more for pan

3/4 cup whole or 2% milk

1/4 cup sour cream

2 large eggs

Zest and juice from 1 lemon

Zest from 1/2 orange

6 ounces raspberries

3/4 cup fresh or frozen sliced peaches, thawed, and cut into 1/2-inch pieces

Demerara sugar, for sprinkling (optional)

Preheat your oven to 400° and set a rack to the middle position. Line the cups of a standard 12-cup muffin pan with paper liners or grease them lightly with butter.

In a large bowl, whisk together the flour, cornmeal, sugars, baking powder, and salt. In a medium-size bowl, whisk together the butter, milk, sour cream, eggs, lemon zest, lemon juice, and orange zest.

Pour the wet ingredients into the dry ingredients, and stir, just until combined. Gently fold in the raspberries and peaches until mixed throughout.

Divide the batter evenly among the prepared muffin cups and sprinkle with demerara sugar, if using. Bake until lightly golden, about 25 minutes. Let cool slightly before unmolding.

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

Zucchini anyone?

8/3/16 Cook’s Corner

Betty Kaiser

Healthy and delicious Stuffed Zucchini

The sun is shining and the zucchini are growing! Wow. One minute the weather is cool and overcast and the zuchs are just blossoms. The next week the sun is brightly shining, the thermometer hovers in the low nineties and there are a dozen 12-inch zuchs in the garden.

What to do?

We’ve tried palming them off on friends across town; our yard guy (he doesn’t cook) and visiting utility employees don’t accept gifts. I suggested putting them in neighbor’s mailboxes but my husband nixed that idea. It looks like Community Sharing is going to be on overload.

My first year as a Cook’s Corner columnist I solicited zucchini recipes from readers. Hands down, it was the most response that I have had from any column request that I have ever made. Recipes came in from all over the West Coast. People were desperate to share.

Every year at this time all of us gardeners have the same problem. This year the Kaisers have double trouble. Chuck’s pumpkin patch is also sprouting zucchini! Evidently one of the pumpkin seed packers slipped in some zucchini seeds and they are growing like weeds!

So last week Chuck when proudly presented me with another basket of the beautiful green orbs, I thought I was going to cry. It was especially depressing because I still have a couple of packages of frozen shredded zucchini in the freezer! I had to buckle down, make a plan and get serious about dealing with this bounty. 

I began, of course, with zucchini bread. It’s everyone’s favorite and it uses up a couple of our inventory. I moved on to stuffed zucchini for dinner. Over the years I have changed my recipe ever so slightly. I now precook the zucchini in the microwave (see directions) and use ground turkey instead of ground beef. The recipe is easily divided to serve 2-4.

Today’s last recipe is from my neighbor Nancy. Everything she makes is wonderful and you will love her Zucchini Pancakes as a side dish at dinner. And yes, I still have more zucchini. I also have more recipes. Maybe next month we’ll continue this saga. Enjoy!

OLD FASHIONED ZUCCHINI BREAD

1 cup vegetable oil

3 large eggs, beaten

2 cups sugar

2 cups zucchini, grated

2 teaspoons vanilla

3 cups flour sifted with…

1 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon salt

3 teaspoons cinnamon

Optional to at the end: 1 cup chopped walnuts

Preheat oven to 324° F. and grease two 9” x5” x3” loaf pans. Set aside.

Combine the oil, eggs, sugar, zucchini and vanilla in a large bowl. Blend well. Stir in the dry ingredients and mix just until moistened.

Fold in the walnuts if using them. Pour batter into the prepared loaf pans and bake for 1-1/4 hours or until a toothpick inserted into the center comes out clean. A crack down the middle of bread is normal. Cool on a rack. Makes 2 loaves. Eat one loaf and freeze the other. Good with cream cheese.

BETTY’S STUFFED ZUCCHINI

1 cup uncooked rice

2 12-inch long zucchini

1 pound ground turkey

1 medium onion, chopped

2 8 ounce cans tomato sauce w/ basil

1/3 cup salsa

1 teaspoon basil

1 teaspoon garlic salt

1/2 teaspoon lemon pepper

1 tablespoon Taco Seasoning

Several dashes Tabasco Sauce

1 cup mozzarella cheese, shredded

Preheat oven to 350° F.

In a saucepan, bring 2 cups of water to boil; add rice, salt lightly and cook about 25 minutes or until water is absorbed.

In the meantime, sauté onion in a pan with the ground turkey. Drain well and set aside. When rice is cooked, add tomato sauce and other seasonings. Stir in turkey and onions.

Using a table fork, pierce the length of the zucchinis on both sides. Place in the microwave on a paper plate layered with several paper towels. Cook 2 minutes. Turn the zucchini over and cook about another 1-1/2 minutes. If you hear them “screaming” turn off the microwave!

Remove the zucchini and slice them lengthwise on the paper towels. Liquid will ooze out. Scrape out the seeds and you will have 4 nice canoes to put your filling in. Distribute evenly. Put a piece of aluminum foil on a cookie sheet with sides. Spray with Pam. Put the zucchini on the cookie sheet; salt the shells and spoon in the filling.

Lay a sheet of foil over the top, place in oven and cook about 15 min. Remove from oven and set foil aside. Top with mozzarella cheese and cook until hot and cheese is melted. Serves 4-8 depending on appetites.

Note: Good served with brown sugared carrots, coleslaw and hard sour dough rolls.

ZUCCHINI PANCAKES

Nancy Robinson

3 eggs

2 tablespoons oil

3 cups zucchini, grated

1 small onion, chopped

1 teaspoon Italian seasoning

Salt and Pepper

1 cup Bisquick (more if needed)

Beat eggs and oil in large bowl until well-blended. Add zucchini, onion and seasonings. Blend. Add Bisquick. The mixture should be the consistency of pancake batter. If too moist add a little more Bisquick; if too dry add a little milk.

Pour about 1/2 cup batter for each pancake onto a hot, greased griddle. Spread to make a circle. Cook until edges appear dry and bubbles form and just start to pop on the surface. Turn pancakes with a wide spatula and lightly brown other side. Turn only once. Serve immediately. Good with sour cream. Serves 4 hungry people.

Note: I also make a sweet version of this recipe. I substitute cinnamon for the Italian seasoning and added a few pecans and 1/4 cup sugar.  It is good!

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.

Summer supper celebrations from Kraft

6/8/16 Cook's Corner
Betty Kaiser


'Tis the season for celebrations! The summer months are chock full of graduations, weddings, Father’s Day and of course, the Fourth of July. This summer, our family has two graduations (high school and college), two weddings (son and grandson), two birthdays and an anniversary. It’s a busy time.

All of these events include food and since it’s summer, some of them will call for outdoor grilling. I must admit that I’m pretty basic in the grilling department. Any recipe that begins by saying, “It takes a little while to prepare, so be patient…” loses my interest. I will gladly eat my host’s perfectly smoked Steelhead Trout but I will not cook it.

The day that Kraft’s summer edition of “food & family” arrived was just in time for cooks like me to begin planning a 4th of July BBQ. It was also the day that my husband burned some pork spareribs on the grill at dinner. Coincidentally, one of the recipes in the summer edition is for BBQ Slow Cooker Ribs. I’m ready to give them a try!

For those who like it hot, Kraft also has a recipe for Sriracha hot dogs. Guests will think they’re gourmet (hot dogs?) and they’re so simple. The secret is in the jalapeño cheese, fresh jalapeño peppers and a Sriracha sauce catsup blend. Easy-peasy. And if you don’t like it hot just substitute a milder cheese and Anaheim green chiles.

Sriracha sauce has taken the cooking world by storm. This bright red, multi-purpose hot sauce is made from red chili peppers, garlic, vinegar, salt and sugar. It is the hint of sweetness that sets it apart from similar sauces. Like most hot sauces it is versatile. It can be added to meats and marinades, soups and stews, egg and cheese dishes, dips and sauces or even tomato and vegetable juices.

Kraft also scores in the dessert department. They suggest a made-from-scratch Patriotic Pound Cake that looks terrific. Red, white and blue sprinkles give color to the sour cream batter and it can be topped with fresh berries, whipped cream or ice cream.

I have also included one of my favorite, never-fail pineapple cream cheese pie recipes. This one has a lemon topping. It’s a no-bake, no-hassle recipe that even the kids can help put together. Enjoy!

THAI-BBQ SLOW-COOKER RIBS

Juice from 1 lime
1 tablespoon brown sugar
1/2 teaspoon cracked peppercorns
1/4 teaspoon ground ginger
2/3 cup chopped fresh cilantro, divided
2 Thai red chiles, divided (can substitute mild green chiles)
4 pounds pork baby back ribs, cut into 3-rib sections
1/3 cup A.1. Sweet Chili garlic Sauce
1/4 cup Kraft Original Barbecue Sauce

Blend first 4 ingredients, half the cilantro and 1 red chile in blender until smooth. Place ribs in slow cooker. Pour prepared sauce over ribs; cover with lid.

Cook on LOW 6-7 hours (or on HIGH 3-4 hours). Remove ribs from slow cooker, discard drippings from slow cooker. Return ribs to slow cooker. Mix A.1. and barbecue sauce until blended. Brush onto ribs. Cook, covered, on HIGH 30 min.

Transfer ribs to platter. Cut remaining chile into thin slices; place over ribs. Sprinkle with remaining cilantro. Serves 8.

SRIRACHA HOT DOGS

1 package Oscar Mayer Bun-length Franks
8 hot dog buns
1-1/2 cups shredded Jalapeno cheese
2 fresh jalapeno peppers, thinly sliced
1/2 cup catsup blended with Sriracha Sauce

Heat grill to medium-high heat. Grill franks 5 minutes or until heated through, turning occasionally. Add buns, cut sides down, to grill for the last minute. Fill buns with franks; place in 13X9-inch disposable foil pan. Top franks with cheese and peppers. Grill 3-4 min. or until cheese is melted. Drizzle with catsup. Serves 8.


PATRIOTIC POUND CAKE

3 cups flour
1/4 teaspoon baking soda
1 cup butter, softened
3 cups sugar
6 eggs
1 cup sour cream
2 tablespoons + 1/2 teaspoon vanilla, divided
1 small container red-white-blue sprinkles
4 ounces (1/2 8-oz pkg.) Philadelphia Cream Cheese, softened
1 cup powdered sugar
1/2 cup milk
2/3 cup fresh raspberries
1/4 cup fresh blueberries

Heat oven to 325° F.

Combine flour and baking soda. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream, mixing well after each addition. Blend in 2 tablespoon vanilla. Stir in sprinkles.

Pour into greased and floured 10-inch tube pan.

Bake 1 hour 20 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack, gently remove pan. Cool cake completely.

Beat cream cheese, powdered sugar and remaining vanilla with mixer until blended. Add milk, mix well. Drizzle over cake. Top with berries. Serves 10.

LAYERED PINEAPPLE-LEMON CHEESECAKE PIE

1 package (8 ounce) Philadelphia Cream Cheese, softened
1/4 cup sugar
2 cups thawed Cool Whip topping
1 can (8 ounces crushed pineapple, drained, divided
1 store bought or homemade graham cracker crumb crust
1 package (3.4 ounces) JELLO-O Lemon Instant Pudding
1-1/3 cups cold milk

Beat cream cheese and sugar in large bowl with whisk until well blended. Stir in Cool Whip and half the pineapple. Spread into crust.

Beat pudding mix and milk in medium bowl with whisk 2 min. (Mixture will be thick.) Stir in remaining pineapple. Spoon over pie. Refrigerate several hours or until chilled. 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.

Newlyweds: You can’t go wrong with chicken

Author's grandson Paul and his fiancé Ashley

7/6/16 Cook’s Corner
Betty Kaiser

Cooking ideas for Newlyweds

Did you know that there’s a list of the top 20 things newlyweds should know how to cook? I discovered the list completely out of desperation and on the Internet. In September my grandson, Paul, is marrying Ashley, his college sweetheart. Her first bridal shower is coming up. Buying a gift was easy. The recipe request slowed me down.

Many shower invitations include a request to send a favorite recipe for the couple. This time I was stumped. How does one begin to choose an appropriate favorite recipe for a young couple today? Times have changed. My roots are in the 1950s. Their roots are in an entirely different century.

So I Googled ‘basic modern home cooking recipes.’ I quickly discovered that many ‘basics’ have changed. Pancakes led off the list, closely followed by a classic omelet, French toast and a Frittata. Condiments included a vinaigrette dressing, quinoa salad, nachos, guacamole, hummus and salsa. The top main dishes were chicken noodle soup, pizza, Pasta Carbonara, ground beef tacos and steak.

Near the bottom of the list was the ‘basic’ I was expecting to see: roast chicken. Finally. Back in the day, once newlyweds were settled, it was traditional to invite both sets of parents over for dinner. It was also traditional (and affordable) to serve roast chicken.

I vividly remember having my husband Chuck’s parents over for my first company meal. I served fried chicken, mashed potatoes with cream gravy, corn on the cob and biscuits. My Missouri roots were clearly showing. Unfortunately, no one told me that my father-in-law hated poultry and they both had new dentures! You might say the meal was a disaster.

Nevertheless, unless you don’t eat meat, I think that roast chicken should be part of every bride and groom’s skill set. The basic recipe is in every cookbook. It is delicious, easy to prepare and there’s usually leftovers for another meal. Working families can prepare the bird the night before and pop it in the oven when they get home. Or (better yet) they can put it in their slow cooker and it can cook while they’re gone for the day.

So, in honor of tradition, today’s recipes include an updated version of “The Bride’s Chicken.” This is a recipe clipping that my mother left in one of her cookbooks. It obviously came along late in her life because it is much fancier—skinned and boned chicken, mushroom and artichokes covered in a sauce—than anything I remember eating as a child. The second recipe is an up-to-date chicken pot pie for leftovers from a roasted chicken.

Back to the recipe cards. I finally decided to write out my favorite brunch menu recipes and order the upcoming 2016 edition of Betty Crocker’s Cookbook for the newlyweds. It is my favorite cookbook and it even shows how to cut up a chicken. Problem solved!

Ashley and Paul, this is for you. Enjoy!

THE BRIDE’S CHICKEN

8 chicken breast halves, skinned and boned
Salt and pepper to taste
1/2 cup butter, divided
1/2 lb mushroom, sliced
1 (14 ounce) cans artichoke hearts, drained and halved
1 teaspoon dried whole tarragon, crushed
3 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/3 cup dry sherry
1 tablespoon parsley, chopped (half the amount if you use dry)

Sprinkle the chicken with salt and pepper. Melt 1/4 cup of butter in a large skillet over medium-high heat. Add the chicken, and cook 4 minutes on each side or until browned. Transfer to a 13 x 9 x 2 inch baking dish, reserving the drippings in the skillet.

Add the remaining 1/4 cup butter to the skillet. Cook over medium-high heat until the butter melts; add the mushrooms, and sauté until tender. Remove the mushrooms from the skillet, reserving the drippings in the skillet.

Place the mushrooms and halved artichoke hearts on top of the chicken. Sprinkle with the crushed tarragon.

Preheat the oven to 375 degrees.

Add flour to the drippings in the skillet, stirring until smooth. Cook over low heat for 1 minute, stirring constantly. Gradually add the broth; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Remove from the heat, and stir in sherry.

Pour the sauce over the chicken. Sprinkle with parsley. Bake, uncovered, at 375 degrees for 45 minutes or until the chicken is done. Serves 8.

CHICKEN POT PIE with FLAKY CRUST

1 sheet frozen puff pastry (from 17.3-oz package), thawed
1 tablespoon olive or vegetable oil
2 cups leftover chicken, cut into 1/2-inch pieces
1 large onion, coarsely chopped (1 cup)
1 cup celery, diced
1 pound bag frozen mixed vegetables
1/2 cup sour cream
1-1/2 cups leftover chicken gravy OR 1 Jar (12 oz) chicken gravy
2 tablespoons cornstarch
1 teaspoon dried thyme leaves
1 teaspoon garlic salt
Pepper to taste
1 egg, beaten, if desired

 Heat oven to 375°F. On lightly floured surface, unroll puff pastry. With rolling pin, roll out into 11-inch square. Cut off corners to make an 11-inch round. Cut slits or small designs in several places in pastry; set aside.

In 10-inch skillet, heat oil over medium-high heat. Add onion and celery; cook about 4 minutes, stirring frequently, until opaque. Add frozen vegetables and cook 5 minutes, stirring frequently, until vegetables are crisp-tender. Add chicken and stir until warm. Remove from heat.

 In medium bowl, beat remaining ingredients except egg with wire whisk until well blended. Stir into chicken mixture in skillet. Spoon into 9-inch deep-dish glass pie plate. Place pastry over filling allowing to hang over edge.

Bake 20 minutes. Brush crust with beaten egg. Cover edge of crust with strips of foil to prevent excessive browning.  Bake 20 to 25 minutes longer or until crust is golden brown. Let stand 10 minutes before serving.  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.

Sandwiches: the more they change the more they stay the same

5/11/16 Cook’s Corner

Betty Kaiser

I spent a large part of my life in the hospitality business. When we were in the business, we were always checking out any new and different ideas the competition had to offer—especially sandwiches. So I suppose it’s perfectly normal that a former waitress and restaurant owner enjoys perusing old menus.

I was thinking about those restaurant menus the other day while I was putting together lunch for two. My husband and I had been working in the yard. It was perfect weeding weather: cool but dry, the weeds were tall but the ground still wet. We looked like piglets that had rolled in the mud. I was in no mood to be a creative cook.

At times like that, I stick to simple: grilled cheese, cream cheese- peanut butter and jelly, hot dogs, cottage cheese or canned soup. I balance the meal out with apple slices, a couple of cookies, some ice tea and call it good. At that point eating is a biological function. I could care less about preparing restaurant style food.

Now this is where the menu musing came into play. In a rare moment of sandwich introspection, I thought that perhaps I should upgrade my biological function lunches. Leafing through some old and newer menus I soon realized that (unless you have a private chef) there is not much new in the world of sandwiches.

I grew up in Los Angeles, where F. W. Woolworth Co. (a popular five-and- dime store) was today's generation Target store. They sold everything from dress patterns to pots and pans, school supplies and picture frames. They also had a tempting soda fountain and lunch counter where my friends and I would go on weekends to savor a King Size Coca Cola (6-8 ounces in a Coke glass) for only10 cents!

An old Woolworth’s luncheon menu included the following delicacies on three slices of bread but you could save 20¢ by ordering the smaller size. No PB&J or baloney and cheese was offered!

1. Bacon and tomato toasted 3 decker sandwich—50¢

2. Baked ham and cheese toasted 3 decker sandwich—60¢

3. Chicken Salad toasted 3 decker sandwich—65¢

4. Ham and Egg Salad 3 decker sandwich 50¢

The big draw at the luncheon counter was the ice cream:

1.    Deluxe Tulip Sundae with 3 dips of ice cream and your choice of toppings—25¢

2.    Super Jumbo Banana Split with 1/2 banana covered with 3 dips of ice cream and your choice of toppings—39¢

3.    Extra Rich Ice Cream Soda with fresh fruit in season—25¢

4.    Malted Milk with 2 dips of ice cream (popular flavors)—25¢

Diners could also enjoy a slice of apple pie or layer cake for dessert at 15¢ a cut! An entire lunch was under $1. Good stuff.

My menus get a little creative if we’re having company for lunch. I bake a chicken or small ham for dinner the night before and use the leftovers in a fancy sandwich filling. “Fancy” means something we don’t eat every day: chicken salad, ham or shrimp salad and deviled egg salad (mixed with Underwood’s deviled ham) are my favorites.

Please note: Today’s recipes are not precise. You’ll have to eyeball your ingredients to add the right amounts to your meat. If you like lots of celery add more, etc. Also, don’t limit your bread choices to boring. Serve ham salad on dark rye bread. Egg salad is good on small soft rolls. Use these as a guide. Experiment and enjoy!

BETTY’S CHICKEN SALAD Sandwich

Salad base:

3 cups cooked chicken, diced

3/4 cup chopped celery

1/2 cup water chestnuts, sliced

A few green pimiento stuffed olives, sliced

1 teaspoon salt

Dash lemon pepper

Butter lettuce leaves or shredded lettuce, set aside

6 tablespoons almonds, toasted and sliced

Dressing:

3/4 cup mayonnaise

1 teaspoon lemon juice

Combine chicken, celery, water chestnuts, salt and pepper. Mix mayonnaise and lemon juice. Add to chicken mixture and mix well. Fold in green olives. Chill at least 1 hour. Spread mayonnaise on bread of choice, top with filling, sprinkle with a dash of paprika and toasted almonds and lettuce. Serves 4-6

DEVILED EGG SALAD Sandwich

8 hard boiled eggs

1 small can Underwood Deviled Ham

1/4 cup mayonnaise

1 teaspoon mustard

1/2 teaspoon dill weed

Salt and pepper to taste

Sprouts or Bread and Butter pickles slices to garnish

Small soft (slider) buns

Peel and shred eggs on medium side of cheese grater. Mix all ingredients. Salt and pepper to taste. Spread mayonnaise on buns or bread of choice, top with filling, garnish with sprouts, a pickle and the top bun. Serves 4-6.

OLD FASHIONED HAM SALAD FILLING Sandwich

4 cups cooked ham, finely diced

1/2 cup cheddar cheese, finely diced

1/2 cup celery, finely diced

2-3 sweet pickles, minced

Fresh parsley, minced (amount to taste)

1/2 cup mayonnaise (or more)

2 tablespoons sweet pickle juice

Salt and pepper to taste

Lettuce leaves

Put ham, cheese, celery and sweet pickles in large bowl. Mix together the mayonnaise and pickle juice. Add to ham mixture and stir. Cover and refrigerate overnight. Just before serving compile sandwiches. Try dark rye bread. Good with a side of fruit salad. Serves 6+

SHRIMP SALAD Sandwich

1 pound salad size shrimp

1 teaspoon lemon juice

2 hard boiled eggs, chopped

1 cup diced celery

1/2 cup mayonnaise

Dash hot pepper sauce

1 teaspoon celery salt

1 teaspoon dill weed or tarragon

Dash onion salt

Lemon pepper to taste

Watercress

Rinse shrimp in ice water and squeeze dry with paper towels. Coarsely chop shrimp, add lemon juice and mix well. Then add eggs and celery. Mix seasonings with mayonnaise. Add to shrimp and mix well. This is especially good served in a soft hot dog style roll.

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 Springtime Salads

4/13/16 Cook’s Corner

Chuck's bountiful produce

Betty Kaiser

After a long dreary winter, I am always happy to see fresh spring lettuce pop up in my husband Chuck’s garden. He literally has a green thumb when it comes to growing lettuce. One day the garden bed is looking winter wimpy and the next it is sprouting lovely lettuce. Of course, there are only two of us to eat it all but shares with friends and neighbors.

Winter green salads at our house are pretty pathetic. After all, there are only so many ways that one can combine lettuce with the variety of tasteless winter vegetables that are available. It doesn’t help that I’m not very fond of the colorful packaged lettuce varieties that are available. I’m probably a minority in that mind set because there seems to be more packaged lettuce than fresh. But I digress.

I was a little slow in discovering how tasty fruit could be in a green salad. After all, I grew up in the era when a tossed salad consisted of lettuce, tomatoes, celery and green onions! But once I tasted my friend Kathe’s Mandarin Salad, I became hooked on adding orange slices, strawberries, or whatever else was handy to a bowl of lettuce.

Her candied almonds also dress up the simple ingredients. Add some cooked chicken and you’ve got a main dish.

In wintertime, I particularly love to add pineapple to a crisp combination of shredded cabbage and carrots. I do prefer to shred my own veggies but in desperation I have bought the packaged variety. Toast a few sunflower seeds to add to the mixture and it will brighten up any meal. The following original recipe came off a can of Dole pineapple many years ago.

And speaking of fruit, today’s final recipe is from Kraft Foods for a creamy grape salad. Yes, you heard right. Grapes. I think it might make a nice dish to take to a potluck dinner. The only fruits are grapes and pineapple chucks along with some slivered almonds and cream cheese dressing. It makes 24 servings of 1/2 cup each!

My salad dressings are often something that I buy off the shelf. I love the Litehouse Ranch Dressing made with buttermilk. I also like Kraft’s coleslaw dressing and Newman’s Own Raspberry and Walnut dressing. I think that taste-wise they do a better job than I do and their products last a lot longer than mine. Just about the only salad dressing that I make from scratch is a low cal Italian recipe that I’ve had for years.

Salads tend to be a last minute creation at my house so I have to use whatever I have on hand. Therefore, today’s recipes do not use any exotic or expensive ingredients. Give one of these a try and see how you like it. Enjoy!

MANDARIN SALAD

(From the kitchen of Kathe McIntire)

Candied Almonds Topping

1/2-1 cup slivered almonds

1/3 cup sugar

Put sugar in fry pan and melt over medium heat. Add almonds and stir until coated. Cool on waxed paper and sprinkle on salad.

Note: Make this in advance if you like and refrigerate. It keeps well.

Mix together in a large serving dish…

1 head of lettuce, chopped (any type)

1/2 bunch green onions

1 can mandarin oranges, drained

1 can sliced water chestnuts

Optional: 1 cup slivered or diced cooked chicken

Dressing

1/3 cup oil

1/3 cup cider vinegar

1 cup sugar

Shake well and add to salad a few minutes before serving about 6 lucky diners.

SUNFLOWER PINEAPPLE SLAW

1 can (20 ounce) Pineapple Tidbits

1/2 pound shredded cabbage

1/2 pound shredded carrots

1/2 cup sunflower seeds, slightly toasted

1/2 cup mayonnaise

2 tablespoons frozen orange juice concentrated, undiluted

Salt and pepper to taste

Drain pineapple, reserve 2 tablespoons juice.

Rinse cabbage and carrots in ice water. Drain well. Combine pineapple with them and sunflower seeds.

Stir together mayonnaise, orange juice, pineapple juice, salt and pepper. Pour over salad mixture, toss and chill. Serves 6.

HIBERNIAN SALAD FROM IRELAND

1 bunch Romaine Lettuce cut as you desire

1/4 head red cabbage, shred, rinse and pat dry

2 whole carrots, shredded

1 sliced cucumber

1 diced tomato

Black olives

Grated Parmesan

Combine ingredients and serve with either Italian or a buttermilk ranch dressing

LO-CAL ITALIAN DRESSING

1/2 cup oil

1/2 cup vinegar

1/4 cup water

1 teaspoon sugar

Add to taste your choice of seasonings: celery salt, garlic salt, basil and dill weed.

Put everything in a blender and blend well. Transfer to a container with a lid suitable for shaking and refrigerate several hours.

CREAMY GRAPE SALAD

4 cups EACH seedless green and red grapes, halved

2 cups fresh pineapple chunks

1/2 cup slivered almonds, toasted

4 ounces Philadelphia cream cheese (1/2 pkg.)

1/2 cup sour cream

1/4 cup brown sugar, packed

Combine fruit and nuts in large bowl. Microwave cream cheese in bowl 20-30 seconds or until softened; whisk until creamy. Add sour cream and sugar; mix well. Add cream cheese mixture to fruit and mix lightly. Serve in a lettuce cup and garnish with a sprinkle of cinnamon.

Note: I thinned out the dressing with a little milk and added a sliced banana. Fresh sliced strawberries would also brighten up the visual appeal. Also, if you don’t have slivered almonds, toasted walnuts or pecans work just fine. And this recipe is easily pared down to serve fewer diners.

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.