Adventures with salmon menus

10/1/14 Cook’s Corner
Betty Kaiser

Great dinner in Fairbanks, Alaska

On a recent trip to the great state of Alaska my husband and I somehow found ourselves on a bus headed outside downtown Juneau to the Macaulay Salmon Hatchery. It was a cold, wet and dreary day as we walked through the inner workings of a hatchery and a series of guides reminded us of the life cycle of salmon.

Depending on your point of view, the scene was inspiring (keeping wild salmon populations going) or rather pathetic. We got there by accident. It was an unplanned stop. Fish hatcheries are not our favorite places to visit. Still, there we were, watching these once lively kings and queens of the waterways languish and die in a man-made fish world so their eggs could be harvested.

Actually, the whole life cycle salmon story makes me feel a bit sad about the lifespan of such a magnificent fish. Salmon eggs hatch in about 3 months and the small fry are swimming at about 5-10 weeks old; they develop finger markings.  Smolts head out to sea between 1-3 years old where they will stay as adults up to 8 years. Then they return to their birthplace, spawn and die within 2 weeks!

We were digesting this bit of biology when there was a commotion at the entrance to the fish ladder. A huge sea lion was leaping from bin to bin and snacking on the salmon as they made their way up the 450-foot ladder to spawn! We visitors were reminded that one of the cycles of life in the real world is that one species feeds another.

Fresh salmon was on every menu at every stop of our two week Alaska visit. Whether in Denali, Anchorage or beyond, one could eat fish morning noon and night, Salmon omelets were a popular breakfast item. Salmon salad on a bun was a tempting luncheon choice and then, of course, there was dinner. Salmon was offered poached, baked, grilled, fried, roasted, brined, glazed and in casseroles. Wild salmon, of course, not farmed.

My favorite salmon entré is always glazed. In other words, sweetened with something like honey, maple syrup, brown sugar or molasses. It sounds simple enough to put together a rub of brown sugar and spices on the fish, grill it and eat it. Oh, but that would be deceptive. No two combinations taste the same. At a salmon bake in Fairbanks’ Pioneer Park I tried to weasel the glaze recipe out of the cooks to no avail. Something about marinating the fish overnight was as close as I could get. Another night and another diner, I heard a waiter say that the secret to their melt in-your mouth glaze was honey!

Along the way, I picked up a couple of recipes of unknown origin that I’m offering in today’s column. If you have a smoker, they tell me that the wet brine works well. The honey marinade is great on salmon in the oven, stovetop or grill. Use more or less as desired and feel free to add other spices. Finally, the salmon pasta is simplicity itself. Add some coleslaw and cornbread and you’ve got a meal. Enjoy!

BROWN SUGAR BRINE

(Enough for about 4 pounds salmon)

4 cups water

1 cup soy sauce

3/4 cup brown sugar

1/4 cup sea salt

1 tablespoon garlic, minced

1 tablespoon finely grated ginger

Wash salmon filets in cold water and pat dry. Cut filets into about 4”X6” pieces. Line them up in a non-reactive container: glass, plastic, stainless steel or large plastic bags.

Mix brining ingredients together in large bowl. Completely cover filets with brine until they float. Set aside any extra brine to use as a last minute glaze. Cover containers and marinate in refrigerator all day or overnight. Before cooking, remove from brine and drain on paper towels. Allow to dry for about an hour. Smoke fish according to your smoker’s manual.

HONEY SALMON MARINADE

3 tablespoons brown sugar, packed

3 tablespoons butter, melted

3 tablespoons vegetable oil

3 tablespoons honey

3 tablespoons soy sauce

1 clove garlic, finely chopped

1 large salmon filet (about 2 pounds) cut into 8 pieces

In a small bowl, mix all ingredients except salmon. Pour marinade over salmon. Cover and marinate 30-60 minutes. Heat coals or gas grill. Remove salmon from marinade. Place salmon, skin side down, on grill. Cover and grill over medium heat 10-20 minutes, brushing periodically with marinade. Fish is done when it flakes easily with fork. Serves 6-8

SMOKED SALMON in CREAMY PASTA

1/4 cup butter

1 tablespoon garlic, minced

1 cups half and half

1 cup whipping cream

4 ounces julienne smoked wild Alaska sockeye salmon

1/2 cup peeled, seeded and chopped tomatoes

2 tablespoons chives

Salt and ground white pepper to taste

8 ounces of linguine or fettuccine

1/2 cup Parmesan cheese, grated

1 tablespoon minced parsley

Sauté garlic in butter about five minutes or until softened. Add half and half and whipping cream; heat to simmer and cook, uncovered, until thickened and reduced to 2-1/2 cups liquid. Add smoked salmon, tomatoes and chives; heat thoroughly over low heat about two minutes. Season with salt and pepper. Cook linguine in boiling water about 10 minutes or until barely tender; drain. Fold hot pasta into cream sauce; place on serving platter and sprinkle with Parmesan cheese and parsley. Makes 4 servings.

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.

Zucchini for dinner and dessert

9/3/14 Cook’s Corner

Betty Kaiser

This has been a long, hot summer. Veggies sprang up early and grew quickly. In late June our garden was producing crisp, long and straight cucumbers. One small red tomato was ripe by the end of the month and a variety of berries keep producing.

Zucchini, however, has been true to form and is just now going into overdrive. This amazingly abundant vegetable’s green orbs add crunch to pasta salads, dress up a stir fry, round out the flavor in a casserole, add class to an appetizer and moisture to chocolate cakes or even pancakes.

Today’s first recipe is a simple batter for zucchini or other vegetables. My friend Charlene sent it to me years ago with this note: “This is a ‘5 Star’ recipe from one of the best cooks I know. A long time friend and Air Force wife.” I knew it would be good.

The recipe calls for 1/3 cup beer. Beer is often used in cooking to add flavor and tenderize meat. In this recipe, the bubbles make the batter lighter while the yeast and grain add flavor. Soda can be substituted for beer. Ginger ale is a good choice because it adds both spicy ginger flavor and sweetness to the recipe.

The quiche like zucchini squares are great as an appetizer or side dish with barbecued meats. The stir-fry may seem a little tedious but if you gather your ingredients, prep and then arrange them in order, it goes very quickly. Then you can finish things up with an easy zucchini chocolate cake. Enjoy!

Five-Star Batter for Zucchini

3/4 cup cornstarch

1/4 cup flour

1 teaspoon baking powder

1/3 cup beer

1 beaten egg

Salt and pepper to taste

4 cups sliced or slivered zucchini

Lightly mix all ingredients until moist. Dip zucchini in batter and fry in deep hot oil until light brown and crispy. Can also be fried in a deep skillet and turned once. Drain on paper towels. Serves 4-6.

Zucchini Squares

 3 cups grated zucchini, unpeeled

1 cup biscuit mix

1/2 cup finely chopped onion

1/4 teaspoon dried leaf oregano

1/4 teaspoon black pepper

1/2 teaspoon salt, or to taste

Dash garlic powder

2 tablespoons chopped fresh parsley

1/2 cup grated Parmesan cheese

1/4 cup vegetable oil

4 eggs, lightly beaten

Combine all ingredients in a large bowl; mix well. Pour mixture into a 13 x 9-inch baking dish. Bake at 350° for about 30 minutes, or until lightly browned. Cut into small 1-inch squares and serve as an appetizer or side dish. If desired, garnish with sour cream or salsa.

Saucy Zucchini Shrimp Stir Fry

 2 tablespoons extra-virgin olive oil, divided

1 large red bell pepper, chopped

 2 small zucchini, chopped

1 1/2 pounds medium shrimp, peeled and deveined

1 tablespoon finely chopped jalapeño pepper

1 tablespoon finely chopped fresh ginger

2 cloves garlic, finely chopped

1/2 cup dry white wine (or other liquid)

2 tablespoons lime juice

3/4 cup chicken broth

2 tablespoons Mirin (see Note)

 2 large vine-ripened tomatoes, seeded and chopped

 Salt & freshly ground pepper, to taste

 1 teaspoon cornstarch

1 tablespoon water

3 tablespoons finely chopped green onions

1 tablespoon chopped fresh cilantro

Heat 1-1/2 teaspoons oil in a large skillet over medium heat. Add bell pepper and zucchini; cook until barely tender, about 2 minutes. Transfer to a dish and reserve.

Add 1 tablespoon oil to the pan and increase heat to medium-high. When oil is hot, add shrimp and jalapeño; sauté until the shrimp are nicely browned, 1 to 3 minutes. Transfer to a dish and set aside.

Add the remaining 1-1/2 teaspoons oil to the pan, then add the ginger and garlic; sauté until the mixture is soft but not brown, 1 to 2 minutes. Pour in wine and lime juice; boil until reduced to a glaze, 3 to 5 minutes. Pour in chicken broth and Mirin; boil until reduced to 2 tablespoons, about 5 minutes. Add tomatoes, season with salt and pepper, and simmer for 2 to 3 minutes.

Dissolve cornstarch in water in a small bowl; whisk into simmering mixture and cook, stirring, until the sauce thickens slightly, about 1 minute. Reduce heat to low, add scallions, cilantro, the reserved vegetable mixture and shrimp (with their juices) to the pan and just heat through. Season with salt and pepper.

Note: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Substitute a wine vinegar if you prefer. I like the Nakano seasoned rice vinegars.

Chocolate Zucchini Cake

2-1/2 cups flour

¼ cup baking cocoa

1 teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon nutmeg

1-3/4 cups sugar

½ cup (1 stick) margarine, softened

½ cup vegetable oil

2 eggs

½ cup sour milk (or buttermilk)

2 cups grated zucchini

1 teaspoon vanilla extract

1 cup chocolate chips

Preheat oven to 350° F.

Combine flour, cocoa, baking soda, cinnamon and nutmeg in a bowl and mix well. Beat sugar, margarine and oil in a mixer bowl until creamy. Add the eggs and beat until blended. Add the flour mixture alternately with the sour milk, mixing well after each addition. Stir in the zucchini and vanilla. Spoon the batter into a greased Bundt pan or 9X13-inch cake pan. Sprinkle with chocolate chips. Bake 40-45 min. or until the cake tests done. Invert onto a serving plate.

Betty’s note:

To serve, dust with sifted powder sugar or drizzle with the following.

Chocolate Glaze

Put ¾ cup chocolate chips, 3 tablespoons butter and 1 tablespoon light corn syrup in a heat safe bowl. Microwave 45 seconds; stir until melted and smooth; add ¼ teaspoon vanilla. Spread warm glaze over cake, letting it drizzle down sides.

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 Summer Suppers

8/6/14 Cook’s Corner

Simple Summer Suppers

Betty Kaiser

It’s summer and it’s HOT! I don’t know about you but cooking in hot weather is not my favorite thing to do. Some nights I’m tempted to just throw together a grilled cheese sandwich and eat ice cream! Usually, cooler heads prevail and I decide to see what’s edible in the freezer.

Last week I looked and sure enough, tucked away in a corner there was a bag of frozen shrimp. Well, I exaggerate. It wasn’t a full bag. Originally it held 2 pounds of shrimp and now it was down to about 1/2 pound. I had obviously used it to make other desperate meals. Still, there was enough left to put together a shrimp stir fry or marinara or linguine for two people.

I also found a few frozen chicken tenders, some ravioli and a pound of ground Italian sausage. Suddenly, dinner was looking up. In fact, after I rummaged around in the produce bin, several days worth of dinners were possible:  carrots, a zucchini, a bell pepper, some mushrooms, green onions and snow peas gave me lots of flexibility.

My husband is often saved from starvation thanks to home canned marinara sauce and a well-stocked refrigerator. Putting together a little bit of this and a little bit of that, we end up eating like royalty: Shrimp Marinara, Chicken Stir Fry, Sausage Frittata, Beef Ravioli with tomato sauce and of course, hamburgers!

Frozen Beef Ravioli was the least labor intensive of the above dishes and the others mostly involved a lot of chopping. The frittata recipe I found in my “Try This” recipe drawer. It’s an egg based dish stuffed with spicy Italian sausage and sweet roasted red peppers that is topped with a tasty marinara sauce and melted cheese.

Now, a word of warning about Betty’s Marinara Sauce. It is not an exact science. You have to play with it. If it doesn’t look like it’s going to be enough, add extra tomatoes. If it looks too thin, scoop out a little sauce, add a teaspoon of cornstarch, stir and add it to the remainder of the sauce. If you like a sweet sauce, add some extra brown sugar; more herbs for deeper flavors, if you like things hot, add red peppers, extra hot sauce, etc. You get the idea. Cook like a cook. Enjoy!

BETTY’S MARINARA SAUCE

1 pound cooked, shelled, deveined shrimp

2 teaspoons olive oil

1 clove garlic

1 cup onion, chopped

1 cup bell pepper, chopped

1 15-1/2 ounce can tomatoes, undrained (or fresh equivalent)

1 8-ounce can tomato sauce

1 teaspoon basil

2 tablespoons brown sugar

2 tablespoons red wine vinegar

Garlic salt and pepper to taste

Dash or two of Tabasco Sauce

Heat olive oil in skillet and sauté garlic, onion and bell pepper until soft. Add tomatoes, tomato sauce, basil and brown sugar. Simmer 30-45 minutes to blend flavors. Add vinegar, salt and pepper. Simmer and taste for seasonings. Add Tabasco. Serves 4.

Note: Add shrimp, chicken or whatever and serve over hot cooked rice or linguini.

LEMON CHICKEN or SHRIMP STIR FRY

1/2 lemon

1/2 cup chicken broth

3 tablespoons reduced-sodium soy sauce

2 teaspoons cornstarch

1 tablespoon canola oil

1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces

1 cup mushrooms, halved or quartered

1 cup diagonally sliced carrots, (1/4 inch thick)

1/2 cup sliced red bell pepper

1 cup sliced zucchini

2 cups snow peas, (6 ounces), stems and strings removed

1 bunch green onions, cleaned and cut into 1-inch pieces

1 tablespoon chopped garlic

Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.

Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a warm plate.

Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, green onions, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add the chicken and any accumulated juices; cook, stirring, until hot.

Note: Double sauce if you like a juicy stir-fry. Serve over brown rice or noodles. Serves 4.

DINNER FRITTATA

1 tablespoon olive oil

1/2 pound ground Italian sausage

1 onion, diced

1 clove garlic, chopped (optional)

6 large eggs

1/2 cup Parmesan, grated

1 large roasted red pepper, diced

Salt and pepper to taste

1 cup marinara sauce (bottled or homemade)

1 cup mozzarella, grated

1 handful parsley or cilantro, chopped

Preheat oven to 400° F.

Heat the oil in an oven proof pan over medium heat. Add the sausage and cook until it is browned, breaking it apart as you stir. Add the onion and sauté until tender, about 5-7 minutes. Add the garlic and sauté until fragrant, about a minute.

Mix the eggs, Parmesan, roasted red pepper, sausage, onions, garlic, salt and pepper in a large bowl. Pour the egg mixture into the pan and cook until the eggs are almost set, about 10-15 minutes.

Transfer the pan into the oven and let the eggs finish cooking, about 10 minutes. Pour the marinara sauce over the frittata, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes. Serve immediately, garnished with chopped parsley. 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.

More Bullock's tea room style recipes

7/9/14 Cook’s Corner
Betty Kaiser

I have been writing Cook’s Corner since the turn of the last century. Over the years, the column’s recipes have included everything from appetizers to zucchini. The subjects ranged from Super Bowl Sunday Soups to Christmas Cookies. I have suggested literally thousands of recipes for tasty meals. My goal has always been to keep things simple, seasonal and delicious.

Back in 2009, I wrote a two-part series on Bullock’s Tea Rooms. These wonderful places are long gone but remain memorable to many generations of customers. And my old columns continue to generate interest up and down the West Coast. Recently, I have had several Bullock’s nostalgia notes from readers in Newport Beach up the coast to San Francisco. Memories were shared and recipes were requested for popovers, Matador Salad and date nut bread.

Quite frankly, I don’t remember a Matador Salad on the Bullock’s menu but that was a long time ago. Maybe it came after my time. I do have faint memories of the tea room serving a “Spanish Salad.” It was similar to today’s taco salad made of lettuce, seasoned ground meat and cheese without the big, poufy shell. Instead, it was a normal sized salad plate garnished with crushed tortilla chips.

Finally, I found a reference to a “Matador Salad” recipe in the Winnepeg Free Press, Food and Drink section by Alison Gillmore. Evidently it was a popular item in Canada at Partners Delicatessen. But the deli served it with a Caesar dressing. Now a classic Caesar is made with a coddled raw egg yolk. We can’t do that anymore. This recipe gets around the uncooked egg by using mayonnaise.

Popovers are a simple, old-fashioned way to put hot bread on the table. Betty Crocker’s recipe with only four ingredients is the standard. Use deep baking cups for a high rise muffin. They are crispy outside; airy and moist inside. Eat with butter and jam or whatever suits your fancy.

Date Nut bread used to be all the rage in the 1950s. I seem to remember that Dromedary Date Co. put out a canned bread that was dark, moist and delicious. It was similar to the steamed-in-a-can Boston Brown Bread. My mother made the following recipe from the Dromedary Dates box. The dates came whole or pitted in a box. Mom bought pitted dates and snipped them with cooking shears. That way they didn’t dry out. She served it with cream cheese. Enjoy!

“MATADOR SALAD”

SALAD:
1 head romaine lettuce, washed and torn
1/2 head iceberg lettuce, washed and torn
1 cup grated Cheddar cheese
3-4 Roma tomatoes, chopped in large chunks
Taco-flavored tortilla chips, broken up
Black olives, sliced

BEEF MIX:
1 lb lean ground beef
1/2 packet taco seasoning mix
1/2 teaspoon cumin
12 teaspoon chili powder

DRESSING:
1 cup favorite Caesar dressing
1/2 tsp pepper
Pinch cayenne
1 1/2 tsp chili powder
2 tsp cumin

In a closed container, shake all ingredients very well until blended and keep in refrigerator.

Beef mix:
Prepare hamburger according to taco-seasoning package directions. Add cumin and chili powder along with seasoning packet.

TO SERVE SALAD
In a large bowl, toss together lettuces, cheese, tomatoes and beef mixture. Top with tortilla chips and olives. Add dressing to taste and garnish with extra chips. Serves 4 as a main course.

CAESAR SALAD DRESSING

2 garlic cloves, minced
1 teaspoon anchovy paste
2 tablespoons fresh lemon juice, or to taste
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup good-quality mayonnaise
1/2 cup freshly grated Parmesan
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper

In a medium bowl, whisk together garlic, anchovy paste, lemon juice, mustard and Worcestershire sauce. Add the mayonnaise, Parmesan, salt and pepper and whisk until well combined. Taste and adjust seasoning, if desired. Makes about 1/2 cup. Store in the fridge and use within 5 days.

Note: Quite frankly, I still prefer a Thousand Island-style dressing. But if you use the above Caesar recipe you might want to eliminate the Parmesan cheese. Also, to make the dressing thinner and tarter, add a tad more lemon juice and mustard.

 BETTY CROCKER POPOVERS

2 eggs
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt

Heat oven to 450ºF. Generously grease 6-cup popover pan or six 6-ounce custard cups.

Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not over-beat). Fill cups about 1/2 full. Bake 20 minutes. Reduce oven temperature to 350ºF. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot

DROMEDARY DATE NUT BREAD

3/4 cup water
1/4 cup shortening
1 (8-oz.) pkg. Dromedary Chopped Dates or Dromedary Pitted Dates, snipped
3/4 cup chopped walnuts
2 eggs, slightly beaten
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F. Grease and flour a 9x5x3-inch loaf pan.
In small saucepan, bring water and shortening to a boil; pour over dates in a medium bowl. Allow mixture to stand 15 minutes.
Stir to blend. Add nuts, eggs and vanilla.
In small bowl, combine flour, sugar, baking soda and salt. Stir into date mixture until blended. Do not over-mix. Pour into pan.
Bake 65-70 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Loosen edges with spatula; turn out on wire rack to cool completely.

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.

Great pies begin with homemade crust

Diner pies are the best!

6/11/14 Cook’s Corner

Betty Kaiser

Yea! They’re here— Oregon grown and fresh-picked blueberries, rhubarb and strawberries are ready to be eaten out of hand or in favorite recipes. Pie bakers are dusting off rolling pins and warming up ovens. In our garden rhubarb is almost finished but we’re picking strawberries and looking forward to blueberries.

The best pies begin with a homemade crust. If you’re one of those people balk who at the idea of making pie crust from scratch, never fear. You, too, can make a delicious pie crust in your kitchen. You just have to find a recipe that suits you. Store bought crust is okay but it won’t win you raves like homemade.

I learned to make pie crust 40 years ago from my friend Linda. She was the original pie maker at our Kaiser’s Country Diner restaurant. Eventually she turned the job over to me and I’ve used her recipe ever since. It’s simplicity itself. Well, most of the time. All pastry is tricky some of the time.

My pie dough is made in a mixer (no tedious cutting in of shortening) and the biggest problem is measuring the liquid. If it’s humid you use less ice water. If the air is dry you use more. Just remember…add one extra tablespoon at a time and don’t over handle the dough.  You’ll know when the consistency is right.

I have made literally thousands of pie crusts using this recipe. To cut down on daily dough making, I used to quadruple the recipe and stacked individual pie shells in the freezer. They were perfect when I needed a single shell pie at the last minute.

So today’s column recipes are two-fold. First, in honor of my dear, departed friend Linda whose pie crust recipe I’ll share. And second, in gratitude to the thousands of customers who ate our pies. Fresh fruit pies, chocolate, custard, cream, any form of coconut and special requests, flew out of the cases every day. Yours will too. Enjoy!

LINDA’S PIE CRUST

This recipe makes 4-6 individual crusts depending on pan, patience, persistence and the weather!

1-1/3 cup Crisco (I use butter flavor)
2 cups flour
2 teaspoons salt
2 additional cups flour
1/2 cup ice water

Cream Crisco in large mixing bowl until soft. Add first 2 cups flour and salt and cream to paste. Add all at once the remaining 2 cups flour and ice water. Mix just until blended. Add more water as needed.

Gather dough together so it cleans the bowl. Divide dough into portions needed for recipe. Roll out or wrap in plastic wrap and keep in refrigerator until needed. Frozen, rolled dough can be kept covered in freezer up to a month.

STRAWBERRY RHUBARB PIE

1 cup sugar
2 tablespoons flour (or quick tapioca)
1/4 teaspoon cinnamon
1/4 cup orange juice
1 cup strawberries, sliced
3 cups rhubarb, sliced
1-1/2 tablespoons butter
1 prepared recipe for 2-crust pie dough

Line 9” pie pan with crust; set aside top crust.

Preheat oven to 400° F.

Combine sugar, flour, cinnamon, orange juice, strawberries and rhubarb in a deep bowl. Place in prepared uncooked pie shell. Dot fruit with butter. Arrange top crust. Slit in several places and bake 40-50 minutes. Serve warm or room temperature with vanilla ice cream. Serves 6.

COCONUT CREAM ANGEL PIE

1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
1/2 cup flaked coconut
1 tablespoon butter
1-1/2 teaspoon vanilla
1 BAKED 9” pastry shell

MERINGUE
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla
6 tablespoons sugar
1/4 cup flaked coconut

In a small heavy saucepan, combine sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir until thickened and bubbly. Reduce heat to low, cook and stir for 2 minutes longer.

Remove from heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil, cook and stir 2 minutes longer. Remove from heat; stir in the coconut, butter and vanilla. Pour into prepared shell.

In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.

Bake at 350° F. 20 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate 1-2 hours before serving. Serves 8

OPEN-FACED BLUEBERRY PIE

1 9” Pie shell baked and cooled
4 cups blueberries, washed and drained well
1 cup sugar
3 tablespoons sugar
3 tablespoons cornstarch
1/4 cup water
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 tablespoon butter

Fill pie shell with 2 cups berries. In a saucepan over medium heat, combine remaining 2 cups berries with next 6 ingredients. Bring to a boil over medium heat and cook, stirring constantly, until mixture thickens slightly and turns clear, 5- 6 minutes. Remove from heat and stir in butter. Cool about 10 minutes, then pour mixture over berries in shell. Serve warm or chilled with vanilla ice cream.

FRENCH SILK CHOCOLATE PIE

2 ounces unsweetened chocolate
1/2 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
2 eggs
Whipped cream
1 baked and cooled 8” pie shell

Melt chocolate. Cream butter and sugar well in small bowl. Blend in chocolate and vanilla, beating well. Add eggs, one at a time, beating 5 minutes after each egg is added. Turn into cooled shell; chill 2 hours. Garnish with whipped cream. 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.