IMPOSSIBLE PIES

12/28/16 Cook’s Corner

Betty Kaiser

Quick and Easy Meals

Hey, folks, here we are at the end of another year. I know, you think I’m going to say, “Where did the time go?” Well, where did it go?

 Honestly, in many ways this was one of the longest years of my life. It seemed that every time I turned around something was going wrong in my life, my family and friends or around the world. On the other hand, looking back, the months seemed to zoom by and just yesterday I was saying, “Where did summer go?

Now, spring, summer and fall are gone and we are looking at winter 2017. Also, if you cooked a big Christmas dinner you’re probably looking at lots of leftovers and that can get old—literally. So I hope you enjoy figuring out how to eat all of that corn bread stuffing because today’s column is not going to help you out.

Instead, because I know you’re tired of cooking, we’re going to look at some quick and easy casserole alternatives. Remember the “Impossible Pies”? Well, they’re back with some interesting combinations and no exotic ingredients.

The pies are not really pies at all. They are more of a hybrid casserole baked in a pie pan or whatever the recipe calls for. You layer all the ingredients in one dish, put it in the oven to bake and voila! The pie makes its own soft crust and the filling rises to the top.

Now, don’t expect the “crust” to have the taste or texture of a pastry style pie crust. The texture is soft, not crunchy. Also, these pies are at their best when eaten shortly after baking. They will keep several days in the refrigerator but re-heated, the quality will suffer.

There are only three basic ingredients in an Impossible Pie plus the filling of your choice. Eggs, milk and Bisquick are mixed in a blender and poured over the recipe’s other ingredients. It’s simple. Main dishes can be plain (hamburger and cheese) or spicy (enchilada sauce and green chili) or a sweet dessert like today’s lemon and sugar pie.

Today’s recipes are a blend of the old and new. I have printed the Bacon Pie because it’s so good, it makes a nice quiche like brunch dish if you’re in a hurry. The Taco-Tamale Pie is a new-to-me variation on the original recipe. Again, quick and easy. The Chili-hot dog Pie is different but hopefully kids will love it. Enjoy!

Impossible Bacon Pie

12 slices bacon, fried and crumbled

1 cup Swiss cheese, shredded (add more if you like)

1/3 cup green onion, sliced

2 cups milk

1 cup Bisquick baking mix

4 eggs

1/2 teaspoon salt

1/8 teaspoon pepper

Preheat oven to 400 F.

Lightly grease 10-inch quiche dish or pie plate. Sprinkle bacon, cheese and onion in plate. Beat remaining ingredients until smooth: one minute with hand beater or 15 seconds on high speed of blender. Pour into plate. Bake 30-35 min. or until knife inserted halfway between center and edge comes out clean. Let stand 5 min. before serving. Serves 6.

Note: Ground and browned sausage can be substituted for the bacon.

Impossible Taco-Tamale Pie

Filling:

1 pound ground beef

1/4 cup chopped onion

1/2 envelope taco seasoning mix

1 can tomatoes, drained and chopped

1 small can diced green chilies

1/2 small can enchilada sauce

1/2 cup salsa

1/2 cup frozen or canned corn

1 can pinto and/or chili beans, drained

1 small can sliced black olives, drained

1-2 cups cheddar cheese, grated

Topping:

1/2 cup Bisquick or other baking mix

1/4 cup cornmeal

1 cup buttermilk (regular milk is okay)

2 eggs

Garnish:

Shredded lettuce lightly mixed with Italian dressing

Diced tomatoes

Salsa

Sour cream

Preheat oven to 400° F.

Grease an 8x8-inch baking dish.

Cook beef and onion in skillet, stirring until brown; drain. Stir in remaining ingredients (except cheese) and place in baking dish. Mix topping ingredients together and pour over meat mixture, allowing the baking mix to flow down around the meat. Bake 25 minutes. Sprinkle with cheese and bake until knife inserted in center comes out clean.

Allow to cool for 5 minutes. Cut and serve, garnished as desired.

Impossible Chili Dog Pie

(Serves 6-8)

6 hot dogs, sliced

1/3 cup chopped onions

1 can of chili, warmed

1 1/2 C. milk

3/4 C. biscuit mix

3 eggs

1 1/2 C. Shredded Cheese (more if desired)

Preheat oven to 400° F. Grease 9 x 13 inch baking dish.

Spread hot dogs and onions evenly in dish. Spoon canned chili over hot dogs and onions. Sprinkle with ½ of shredded cheese. Put milk, biscuit mix and eggs in blender. Beat until smooth. Pour batter over the meat and chili. Sprinkle with remaining cheese. Bake until knife inserted into center comes out clean, about 30 to 45 minutes. Remove from oven and cool 5 minutes before cutting.

Lemon Impossible Pie

(Serves 8)

1 c. milk

1 c. sugar

3/4 c. lemon juice

1 tbsp. grated lemon peel

1/2 c. baking mix

4 eggs

1/2 c. butter, diced

Preheat oven to 350° F. Grease 10-inch pie plate.

Place all ingredients in blender and blend 2-3 minutes or mix well with electric beater. Pour into pie plate. Bake for 40-45 minutes or until custard is set. Sprinkle 1 teaspoon sugar over baked pie. Place under broiler until slightly browned. Cool and serve with whipped cream if desired.

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.

Chuck's Omelete 101

Flipped and in the pan

Ready to serve (add garnish)

11/30/16 Cook’s Corner

Betty Kaiser

Chuck's Omelete 101

Customers at our family business (Kaiser’s Country Diner) would often stick their heads in the kitchen window and ask, “Is Chuck cooking today?” My husband was known as a creative, generous cook who didn’t cut corners. If Chuck was working the line or just in the kitchen you were in for a good meal—especially if it was one of his specialty omelets.

Chuck was not a trained chef in the classical sense. He started out in the food business as a wholesale food and beverage purveyor to hospitals, military bases and restaurants. His territory ranged from Los Angeles to Santa Maria, Calif. He was successful in sales but I was the cook in the family. After going into the restaurant business, he became a great cook under the tutelage of an elderly Japanese chef who was a former customer.

Chuck met Tom Yononaka on a cold call sale to his small café in Ventura. Tom was getting ready to retire from his business about the time that we opened Kaiser’s Country Diner. We desperately needed a good cook and Tom needed something to keep him busy a few hours a day. He stayed with us for ten years.

Tom was a quiet, soft-spoken gentleman with an interesting background. When WWII broke out, his parents and siblings were one of the Japanese families living on the West Coast where they were interned. Tom was about 18 years old when he was recruited to join the U.S. Army. A loyal U.S. citizen who spoke Japanese, he was trained as a sniper to be parachuted behind the lines in Japan. After the war, he returned to Los Angeles where he trained as a chef. His career was exhibition cooking at the famous Clifton’s Cafeteria until he retired and moved to Ventura.

Clean, neat and efficient his cooking skills were breathtaking and he was a stabilizing force for the short order cooks who wanted to be part of our kitchen. He made chefs out of those who were teachable and Chuck was his best pupil. Nothing went out of our kitchen unless it met Tom’s standards. His culinary skills would put today’s television cooks to shame.

Our breakfast business was renown for our omelettes. Thanks to Tom, they were tall, fluffy and tasty. They were never heavy and greasy like so many restaurants serve. Chuck was Tom’s first and best pupil. He says that Tom taught him everything he needed to know except how to flip two omelets at the same time!

Today, my husband still makes the omelettes at our house. They are still light and fluffy and so good that I seldom order one at a restaurant. When I asked him to share his secrets with my readers, he smiled and said, “It’s no secret. It’s a skill.” So here goes. If you’ve always wanted to make an omelet like a professional…read his Omelete 101 directions carefully. You can do it!

Before attempting the omelet, practice flipping. Not eggs but toast! Chuck said that Tom taught him and all of our cooks how to practice flipping toast before they flipped eggs. You’ll understand why as you keep reading. Omelet tossing is a skill that I’ve never perfected but I can do oven omeletes. Thankfully, my husband is a pro. Enjoy!

CHUCK’S OMELETE 101

(Serves 1 or 2 generously)

3 eggs, whipped until fluffy

3 tablespoons milk or cream

A dash of salt and pepper

3 teaspoons butter

Add cream, salt and pepper to whipped eggs. On high, melt butter in a skillet until it sizzles. Pour egg mixture into skillet. As the eggs on the bottom start to set, start lifting the set part slightly with a spatula.

 Let the uncooked portion flow underneath and cook. When the bottom is cooked, take the pan to the kitchen sink, swirl eggs to be sure the omelet is loose. (Professional cooks flip them at the stove. I don’t recommend it for beginners!)

Tilt pan downward, pull back, flip up and catch with pan. Put back on the stove, turn off the heat (the bottom will continue cooking and fill with desired ingredients. As soon as the mixture seems set, fold or roll it over. Garnish as desired. Serve immediately with country fried potatoes, toast or biscuits.

EASY PUFFY OVEN OMELETE

(An old Betty Crocker recipe)

4 eggs

4 tablespoons cream

Salt and pepper to taste

1/4 teaspoon cream of tartar

2 tablespoons butter

Preheat oven to 350 degrees,

Separate eggs and beat egg whites until stiff with cream of tartar. Beat egg yolks until thick and lemon colored; beat in cream. Fold into beaten whites. Pour into sizzling butter in a heavy, ovenproof skillet. Turn heat to low. Cook slowly until light brown underneath (about 10 min.) and no fingerprint shows when touched. Bubbles will appear and mixture will look moist.

Place in skillet in oven and bake until light brown on top about 10-15 min. Make 1/2-inch deep crease across omelet. Slip turner under, tip skillet to loosen omelet and fold in half. Roll omelet top side down onto hot platter.

Serve with a hot cheese or mushroom sauce or a creamed chicken, ham or asparagus sauce. Serves 2 with a side dish of fruit and rolls.

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 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.