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.

Roast Beef for Sunday Supper

5/14/14 Cook’s Corner
Betty Kaiser

The month of May I’m always nostalgic about childhood traditions. As a youngster, the month began with the eve of May Day. We kids made paper baskets, filled them with flowers from the yard and tied them with ribbon. Early the next morning, we hung them on door handles of special people: our best friends, favorite neighbors, beloved grandparents and teachers. It is a joyful memory I still cherish.

May Day was quickly followed by Mother’s Day and again flowers were a focal point. Mothers wore gardenia, orchid or rose corsages to church and were treated to lunch at a favorite restaurant. It was one of the few Sundays of the year that they didn’t cook! And that reminds me of our weekly Southern Sunday Suppers.

Whatever your age, attendance at Sunday Suppers was mandatory. My sweet, tiny southern grandmother loved to cook and so did my mom…preferably for a crowd. And I adopted their mantra—the more the merrier at the dinner table. After all, if you are going to cook for seven you might as well cook for a dozen!

As grandmother got older, meals were usually at our house and preparations began the day before. Yeast rolls were put together, raised and baked. Green beans were cleaned and snipped. Pies were baked and potatoes set out to be peeled and cooked. The dining room table was set with cutlery, glassware, cloth tablecloth, napkins and a flower centerpiece. There was lots of dishwashing for us kids to do!

Sunday morning the roast was put in the oven to cook on low heat. The green beans were put into an early version of a Crockpot and cooked (to death) southern style with salt-pork. Then we went off to church. Fried chicken was another favorite meal. It was fried while the potatoes were cooking and put into a warm oven while cream gravy was made. Oh, yum. Those were memorable meals.

At first glance, today’s recipes are a little boring. After all roast beef, green beans, mashed potatoes and gravy are common fare. But our tender-cut-with-a-fork rump roast can’t be beat. The mashed potatoes are the real deal (just potatoes, butter and milk). The green beans are still seasoned with bacon, southern-style, but not cooked to death. You’re on your own for pie but my gravy recipe is simplicity itself.

First, choose a nice lean rump roast to cook. Three pounds will serve six people generously. If at all possible, buy fresh green beans. If not, frozen whole beans will do. Sauté them in bacon drippings and season. Delicious. Please, no instant potatoes! If you want fluffy mashed potatoes buy russets or my favorite, Yukon Gold. Then cook up a Southern Sunday Supper to enjoy!

SUNDAY SUPPER ROAST BEEF

1 teaspoon olive oil
1 (3-pound) boneless Rump Roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
2 cups sliced celery
1 cup dry red wine (can substitute water or broth))
4 thyme sprigs or 1-2 teaspoons dried thyme
1 (14-ounce) can low fat, low-sodium beef broth
1 bay leaf

Preheat oven to 325º F.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle rump roast with salt, pepper and thyme. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion and celery to pan; sauté 8 minutes or until tender.

Return browned roast to pan. Add the red wine, thyme sprigs, beef broth and bay leaf to pan; bring to a simmer. Cover pan and bake at 325° at least 3-4 hours or until the roast is very tender. Remove thyme sprigs and bay leaf from pan; discard. Cover roast and allow to rest while preparing gravy. Slice and serve roast with potatoes and gravy (recipe follows).

ROAST BEEF GRAVY

Strain cooking liquid through a sieve into a large bowl; discard solids. Pour cooking broth into a deep saucepan; add extra broth or water to equal 3 cups; add 1 beef bouillon cube and 1 teaspoon thyme; bring to a boil. Remove 1/2 cup cooking liquid from pan; add 4 tablespoons flour, stirring with a whisk. Return flour mixture to pan; cook 2 minutes or until slightly thick, stirring with a whisk. If lumpy, strain again and serve.

SWEET ‘N SOUR GREEN BEANS

6 bacon slices, cut into 1-inch pieces
1/2 medium onion, chopped
2 pounds fresh green beans, washed and snipped
2 tablespoons cider vinegar
2 tablespoons sugar
Salt and pepper to taste

 Cook bacon and onion in a Dutch oven over medium heat, stirring often, 6 to 8 minutes or until browned. Transfer bacon mixture to a plate, reserving drippings in Dutch oven.

Cook beans in hot drippings, stirring often, 8 to 10 minutes or to desired degree of tenderness. Stir in vinegar, sugar, and bacon mixture. Cook, stirring often, 3 minutes or until thoroughly heated. Season with salt and pepper to taste. Serves 6.

SOUTHERN-STYLE MASHED POTATOES

2 1/2 pounds Yukon gold potatoes, peeled
1/4 cup butter
1 teaspoon salt
1/2 teaspoon white pepper
3/4 cup whole milk (I use buttermilk!)

Bring potatoes and cold water to cover to a boil in a large Dutch oven; boil 25 minutes or until tender. Drain. Mash potatoes with a hand masher until there are just a few lumps. Add 1/4 cup butter, salt, and pepper, beating until butter is melted. Gradually add milk, beating just until smooth. Serve immediately. Garnish, if desired or serve with gravy. Serves 6

Note: I like my potatoes plain with gravy but you can add roasted garlic, horseradish, herbs, or whatever.

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.

Dinner ideas for Easter celebration

4/9/14 Cook’s Corner

Betty Kaiser

Every year, I look forward to Easter and early blooming flowers as the first harbingers of spring. Well, the flowers are here—primroses have bloomed, our tulips are opening and trees are budding out all over. So where’s Easter? Did I miss it? Nope. It’s just a little late this year.

To Christians, Easter is a celebration of Christ’s resurrection from the dead. But every year Easter Sunday falls on a different week in the month. Last year it was celebrated on March 31. This year we have another ten days to go until it is celebrated on April 20. What’s with the date discrepancy?

The Farmer’s Almanac suggests that we think of the date as something like a “moveable feast.” According to a Fourth Century church ruling, the resurrection date is set to be the first Sunday following the Paschal Full Moon, which is the first Full Moon of Spring, occurring on or shortly after the Vernal Equinox.

Got it? Nope. Me neither. But there’s more information. March 22 is the earliest Easter can occur on any given year. It fell on March 23, 2008, the earliest date since 1913. Easter will not be that early again until the year 2228. April 25 is the latest date that Easter can fall on and that last occurred in 1943. Next year it falls on April 5, 2015 and on March 27, 2016.

Don’t try and figure it out! It’s a piece of trivia that is best forgotten. I’m just hoping that a late Easter means nice weather for worship services and Easter egg hunts. Then, we can look forward to something else that is important to the holiday—Easter dinner.

I have often written that traditional holiday menus don’t change very much. Most families have their favorite dishes and don’t want to deviate from the norm. i.e. if you always eat baked ham, you’re not going to change the menu to roast goose. Unless, of course, you’re having guests and dinner is potluck. Then, anything goes.

Our family’s menu plan seldom changes: Shrimp cocktails, Baked Ham, Sweet Potato Casserole and yeast rolls. Vegetables depend on whatever is fresh. Some years it’s asparagus with hollandaise. Other years it’s fresh green beans with bacon. Fruit salad can range from Ambrosia to Cranberry gelatin. Dessert choices span a wide range from cheesecake to Schaum Torte or lemon meringue pie.

Today’s recipes offer some suggestions for a couple of simple appetizers and some tasty Southern-style green beans. Easy to put together for a crowd or take to a potluck party. Try the famous Hummingbird Cake. It was introduced in Southern Living in 1977 and was a hit! This 1999 version is slightly lower in fat but still wonderful.

Happy Easter to one and all. Enjoy!

CLASSIC DEVILED EGGS

6 hard cooked eggs, peeled and cut lengthwise

1/4 cup mayonnaise

1 teaspoon yellow mustard

1 teaspoon white vinegar (or sweet pickle juice)

Salt and pepper to taste

Paprika for garnish

Remove the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika. Cover and keep refrigerated until served. Makes 12.

SMOKED SALMON SPREAD

1/2 cup smoked salmon, divided

1-8 ounce package cream cheese

1 tablespoon fresh lemon juice

1 teaspoon dill weed

1/4 cup thinly sliced green onions

Crackers or French bread rounds

Cut 1/2 of salmon into a dice. Beat cream cheese and lemon juice with electric mixer until light and fluffy. Stir in diced salmon and onions. Chill to allow flavors to develop. Spread on crackers or bread. Garnish with remaining thin slices of salmon. Makes 2 cups spread.

SOUTHERN STYLE GREEN BEANS

1 pound fresh green beans

5 slices bacon (more if you like)

2 tablespoons shallots or onions, finely chopped

Cook green beans until barely tender. Meanwhile, sauté the bacon until crisp. Remove from pan and drain on paper towels. Crumble. Pour off all but 2 tablespoons fat from skillet. Sauté the shallots or onion about 3 minutes or until translucent. Add the green beans and most of bacon. Reserve some for garnish. Heat through. Season with salt and pepper. Place in serving dish and garnish with reserved bacon. Serves 4

HUMMINGBIRD CAKE

(Serves 12 generously)

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups sugar

1 teaspoon ground cinnamon

3 large eggs, beaten

1 cup vegetable oil

1 1/2 teaspoons vanilla extract

1 (8-ounce) can crushed pineapple, undrained

1 cup chopped pecans

2 cups chopped bananas

Cream Cheese Frosting (recipe below)

1/2 cup chopped pecans

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.

Pour batter into three greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

 CREAM CHEESE FROSTING

1 (8-ounce) package cream cheese, softened

1/2 cup butter or margarine, softened

1 (16-ounce) package powdered sugar, sifted

1 teaspoon vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla. Frost cake.

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.

Irish Stew with dumplings and more!

3/12/14 Cook's Corner
Betty Kaiser

Ireland. There are few places in the world that are as dear to my heart as this beautiful Emerald Isle. And I am not alone. Every year, as we approach St. Patrick’s Day, folks around the world get hyped about the wearing of the green, shamrocks, drinking a pint and eating what they think is Irish food.

St. Patrick is credited with bringing Christianity to this beautiful Irish island located along the Northern Atlantic Ocean. The scenery is breathtaking with rolling green hills surrounded by low mountains and rugged cliffs that abruptly drop off into a rugged sea below. And the weather is very Oregon-like with cool summers and mild winters.

The residents of this scenic place are rugged survivors. Sigmund Freud is believed to have said that the Irish are the only race impervious to psychoanalysis. They work hard, are passionate about politics and sports; love music; like to talk and laugh; are humble in success and have a hearty cuisine born of poverty.

Potatoes are the first food to come to mind when we think of Ireland’s diet. Generations of Irish were so poor that the lowly potato was their main source of food—morning, noon and night. It saved them during the great famine and is still a staple of their diet. They eat them mashed, fried, chipped and baked; mixed with cabbage, made into potato cakes or to top pies and thicken soups or stews.

Corned beef is an American choice for St. Patrick’s Day dinner. But it is not traditionally Irish at all. On the island, beef is and was expensive. They are more inclined to eat spiced beef for Christmas dinner. Pigs and sheep are plentiful on the farm, so a popular family dinner is often boiled bacon and cabbage.

Irish stew is one of the oldest and most famous of Ireland’s recipes. Pieces of mutton or neck of lamb are simmered until tender. Carrots, potatoes and herbs are then added to the broth. In recent years, the recipe has been up-scaled. My favorite version calls for lamb cubes browned in bacon fat with vegetables and is topped off with herbed dumplings. To go along with it I suggest a decidedly non-Irish green gelatin fruit salad and a decadent chocolate cheesecake.

May the luck of the Irish be with you on this special day. Enjoy!

IRISH STEW with HERBED DUMPLINGS

1/2 pound bacon, chopped

2 pounds lamb stew meat (or beef)

1/2 cup flour

1 large chopped onion

1 can (14.5 ounces) diced tomatoes

1/2 teaspoon garlic powder

1 bunch fresh mixed herbs, tied with a string (thyme, rosemary, chives, parsley)

2 1/2 cups beef broth

2 cups hot water

1 beef bouillon cube

2-3 carrots, chopped in large pieces

3-4 potatoes, diced

Herb Dumplings:

2 cups biscuit baking mix

2/3 cup buttermilk

1 tablespoon canola oil

1/2 to 1 teaspoon mixed dried herbs or parsley

Preparation:

Place the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet with slotted spoon, crumble and set aside. Roll lamb in flour, then brown in bacon fat in skillet. Add onions and sauté. Place browned meat, bacon and onions in large cooking pot with tomatoes, garlic powder and bouillon. Place the bundle of herbs in middle of mixture. Cover with broth and hot water; cook 3 hours over low heat.

Add carrots and potatoes; cook until done. While vegetables are cooking, make dumplings and add 20 minutes before stew is done. Remove herb bundle. Season to taste with garlic salt and pepper.

Dumplings:
Mix dry ingredients with milk and herbs just until moistened. Drop onto boiling stew by tablespoon and gently simmer for 10 minutes. Cover and simmer 10 minutes longer. Serves 6

 FRUITY LIME JELLO SALAD

1 package (6 ounce) lime flavor gelatin

2 cups boiling water

1 can (20 ounces) crushed pineapple in syrup (do not drain)

1 cup canned mandarin oranges (drained)

1 cup green grapes, halved lengthwise

Sour cream

Dissolve gelatin in boiling water. Add crushed pineapple and mandarin oranges. Chill until slightly thickened about 1-1/2 hours. Stir in grapes and pour into oblong Pyrex dish. Refrigerate until set. Cut into squares and serve with a dollop of sour cream. Serves 8-10.

CHOCOLATE-IRISH CREAM CHEESECAKE

1-1/2 cups finely crushed chocolate wafers

6 tablespoons butter, melted

1/2 teaspoon ground cinnamon

2 8 ounce packages cream cheese, softened

1 8 ounce carton dairy sour cream

1 cup sugar

1 8 ounce package semi-sweet chocolate, melted and cooled

3 eggs

1/2 cup Irish cream liqueur*

2 tablespoons whipping cream or milk

Preheat oven to 325 degrees F.

CRUST: in a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.

FILLING: in a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.

Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.

Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.

*Note: You may substitute whipping cream or milk if you prefer a milder liqueur flavor or none at all.

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.