Quick springtime dinners for rainy days

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3/29/17 Cook’s Corner

Betty Kaiser

The calendar may say it’s springtime, but it doesn’t look springy to me. Looking out the window the daffodils are struggling to bloom and the skies are still gray and yucky. I know that we need the rain but I am really, really tired of wet, cloudy weather and boring dinners.

So while I’m waiting for the weather to lighten up, I checked out some of my old editions of “Food & Family” magazine. This is my go-to recipe source when I’m really desperate for something different to prepare for almost any meal. Kraft’s recipes are made to order for busy cooks of all ages and anyone who’s just plain old tired of cooking.

The thing I love about their recipes is that they look and taste special AND I can usually find most of the ingredients in my cupboard and refrigerator. Also, if I have to run to the market and pick up one or two ingredients it won’t break the bank. I always strike gold when I pull out a stack of their quarterly issues.

Today I’m sharing some recipes that now have a permanent home in my recipe box. They are especially colorful and tasty in this gloomy weather. The shrimp, broccoli and spaghetti go together so fast that you barely have time to set the table. And if company is coming I guarantee that the Bacon-wrapped Pork with Mango Salsa will be a hit. A quick Caesar Salad will be great with either of the entrees and my not-so-secret instant pudding recipe will polish off the meals with minimal effort if you add a store bought vanilla wafer. Enjoy!

SPAGHETTI WITH GARLIC-SHRIMP BROCCOLI

8 ounces spaghetti, uncooked

4 cups broccoli florets

1/2 cup Tuscan House Italian Dressing

1 pound uncooked, deveined, peeled large shrimp

2 cloves garlic, minced’1/4 cup grated Parmesan Cheese

Cook spaghetti in large saucepan as directed on package. Add broccoli to the cooking water for the last 2 minutes.

Meanwhile, heat dressing in large skillet on medium-high heat. Add shrimp and garlic; cook and stir 3-4 min. or until shrimp turns pink.

Drain spaghetti mixture; return to pan. Add shrimp mixture and cheese, mix lightly. Serve with a green salad and crusty bread.

Note: Recipe says that it serves 6 but I think it’s more like 4.

BACON-WRAPPED PORK with MANGO SALSA

1 pork tenderloin (1 pound) cut into 4 pieces

4 slices bacon

1/4 cup zesty Italian Dressing

1 mango, chopped (or pineapple)

1/2 cup red pepper, finely chopped

1-2 green onions, finely chopped

1-2 tablespoons fresh cilantro, chopped

1-tablespoon fresh limejuice

Mango Salsa: Combine dressing, red pepper, green onion, cilantro and lime juice. Set aside.

Meat: Press each piece of meat into 3-1/2 inch medallion. Wrap bacon slice around edge of each piece; secure with wooden toothpicks.

Heat large heavy skillet sprayed with cooking spray on high heat. Add meat; cook on medium-high heat 5 minutes on each side or until done.

Remove and discard toothpick from meat. Let meat stand 3 minutes. Serve topped with mango mixture, a baked potato, green vegetable and salad.

Note: Can also be grilled.

QUICK CAESAR SALAD

8 cups romaine lettuce, washed, drained and refrigerated

1 cup seasoned croutons

1/4 cup Parmesan Cheese

1/ 3 cup Kraft Lite Caesar Dressing

Tear the romaine into bite-size pieces. Add croutons and lightly mix with dressing. Garnish with Parmesan Cheese. Serves 4.

NOT-SO-SECRET INSTANT PUDDING

1 small package Instant Jell-O Pudding

(Your choice: banana, butterscotch, chocolate, pistachio)

1 3/4 cups milk

1/2 cup Cool Whip (defrosted)

Whip together the pudding and milk until well blended. Put in refrigerator about 20 minutes or until partially set. Remove and fold in Cool Whip. Spoon into serving dishes, garnish and serve when cold and set. Serving size varies.

Garnish according to pudding flavor: banana slices, coconut, maraschino cherries, butterscotch or chocolate chips, etc.

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.

All about muffins!

3/1/17 Cook’s Corner

Betty Kaiser

I like muffins for breakfast. Scrambling up a couple of eggs to be eaten with a freshly baked muffin is a great way to begin my morning. The problem is that I am often lazy and don’t want to take the time to stop and make muffins from scratch. The other problem is that although we have a lot of company, there are usually just two of us to eat those 12 muffins in each batch.

The solution is relatively simple. Every so often I make up a batch of muffins for our breakfast and freeze the leftovers for another meal. I even bought a set of the larger muffin tins (6 to a pan) to accommodate our sometimes larger appetites and cut down on freezer space.

Now, a true confession. I will also admit that I’m a muffin back-slider. I often walk by the market baking aisle and notice that a tray of 9 muffins is only $6. Six dollars? Wow! What a bargain. So I buy them and they’re good. But I have to tell you…they’re not that good (they taste commercial) and their selection is limited.

So I determined to get back on track and start making my own muffins again. I went through my recipes and picked out some of my favorites to start re-stocking and share with you. The first recipe is an effort to cut down on the fat in each muffin. It uses applesauce in place of butter or margarine but has a fair amount of sugar in it.

I still have leftover rhubarb in the freezer from last year’s garden, so I can also make the Buttermilk Rhubarb muffins. FYI: If possible I prefer to use buttermilk in quick breads because it results in a moist and tender product.

My favorite muffin of all time is the Morning Glory muffin. Today’s recipe is a simplified version that uses dates in place of the usual raisins. Finally, if you need help in getting things going in the morning, try the Refrigerator Bran Muffins. You can make as few as you like or a whole bunch and they’re good for you. Enjoy your breakfast!

Apple Walnut Muffins

1 1/2 cups flour

1/3 cup brown sugar, firmly packed

1 tablespoon baking powder

1 teaspoon cinnamon

1 egg

1 cup fat-free milk

1/3 cup applesauce (unsweetened)

1 tablespoon oil

1 1/2 cups raisin bran cereal

1 medium apple, peeled, finely chopped

3/4 cup walnuts, chopped and divided

Preheat oven to 425° F.

Mix flour, sugar, baking power and cinnamon in large bowl and set aside. Using a wire whisk, beat egg, milk, applesauce and oil in small bowl until well blended. Stir in cereal; let stand 5 min. Add to flour mixture; stir just until moistened (batter will be lumpy). Stir in apples and 1/2 cup walnuts. Spoon batter evenly into 12 greased or paper lined muffin cups. Sprinkle with remaining 1/4 cup walnuts. Bake 20 min or until toothpick inserted in centers comes out clean.

Buttermilk Rhubarb Muffins

Muffins:

1 1/2 cups brown sugar

1/4 cup salad oil

1 egg

2 teaspoons vanilla extract

1 cup buttermilk

1 1/2 cups finely diced rhubarb

1/2 cups pecan pieces

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Topping:

1/3 cup sugar

1 1/2 teaspoon cinnamon

1 tablespoon melted margarine

Preheat oven to 400 degrees. Prepare topping and set aside. Grease 12 large or 24 medium-sized muffin cups.

Combine brown sugar, oil, egg, and vanilla in large bowl. Beat until well mixed. Add buttermilk, rhubarb, and pecans to mixture.

In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture and stir until all ingredients are moistened. Do not overmix. Fill prepared muffin pan cups 3/4 full with batter.

Sprinkle topping on batter in each muffin cup. Bake in preheated oven on center shelf 15 to 20 minutes.

Morning Glorious Muffins

2 beaten eggs

1 cup oil

1/2 teaspoon vanilla

1-1/2 cups carrot, shredded

1-1/2 cups apple, shredded

3/4 cup coconut

1/2 cup dates, snipped

1/2 cup pecans, chopped

2 cups flour

1-1/4 cups sugar

2 teaspoon baking soda

2 teaspoons cinnamon

Preheat oven to 375° F.

Spray 12 large (3-inch) muffin tins with cooking spray.

In a large bowl, combine fruits and nuts (carrot, apple, coconut, dates and pecan). Set aside. In another bowl, combine dry ingredients (flour, sugar, baking soda and cinnamon). In mixer bowl, combine beaten eggs, oil and vanilla. Add dry ingredients and mix until moist. Lightly stir in fruit and nut mixture. Bake 18-20 min.

Note: These are good topped with an orange marmalade glaze: Mix a teaspoon of powder sugar with 2 tablespoons of orange marmalade; heat and drizzle over warm muffins.

Refrigerator Bran Muffins

(As written by my friend Linda L in Colorado)

Put 3 cups whole bran cereal in large bowl

Pour 1 cup boiling water over cereal. Stir and set aside to cool.

Add:

2 eggs, beaten

2 cups buttermilk

1/2 cup salad oil

1 cup currants (or golden raisins)

Combine ingredients below and then add to above:

1 cup sugar

2 1/2 cups flour

2 1/2 teaspoon baking soda

1/2 teaspoon salt

Stir all ingredients well, cover and refrigerate in large container. When ready to use preheat oven to 400° F. Put amount desired in greased regular sized muffin cups. Bake about 20 min.

Note: Add some water to any empty cups!

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.

A presidential look at what's for lunch

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2/1/17 Cook’s Corner

Betty Kaiser

 “What’s for lunch?” Amidst the celebratory fanfare, that was my question after Donald J. Trump was sworn in as President of the United States last month. And evidently lunch is also on the mind of presidents and their guests after the inaugural ceremony.

Since 1879, the Joint Congressional Committee on Inaugural Ceremonies has answered that question by hosting an elaborate inaugural luncheon. It’s a grand occasion to toast to the new administration. It is also a time to eat some delicious and diverse food…the new president gets to choose the menu!

Thanks to the Internet I was able to scare up menus for the last nine inaugural luncheons. James E. Carter’s luncheon was to be held on January 20, 1977. For some reason he cancelled it and the armored limousine for the inaugural parade. Instead, he and wife Rosalynn strolled hand-in-hand down Pennsylvania Ave. as the crowd cheered. I’m not sure when they ate lunch!

Ronald Reagan’s second inaugural luncheon was on January 21, 1985. It featured a hot mousse of sole, sautéed spinach with lobster, shrimp and truffle sauce. The dessert caught my eye—a cold praline soufflé with raspberry sauce.

George H.W. Bush on January 20, 1989 served a Lobster Scallop Ragout followed by a Grilled Poussin (chicken) with four grain rice pilaf and asparagus. Dessert was a simple Brandied Pear Crisp with vanilla ice cream.

William J. Clinton’s luncheon on Jan 20, 1993, featured Grilled Salmon with Sorrel Sauce with Rosemary Chicken with pecan rice, as the second course. An Apple-Cranberry Brown Betty with crème anglaise rounded out the meal. For his second inauguration, the meal ended with “Beggars Pudding” topped with quince ice cream.

The first course at George W. Bush’s luncheon on January 20, 2001 was Lobster Pie followed by Grenadine of Beef and Supreme Toffee Pudding with vanilla ice cream. In 2005 he went a little wild with Scalloped Crab and Lobster followed by Roasted Missouri Quail with Chestnut brined Root Vegetables. A Steamed Lemon Pudding and Apple Wild Cherry Compote finished the meal.

Barack Obama’s first luncheon in 2009 featured a Seafood Stew His second luncheon kicked things up a notch. Lobster Tails and New England Chowder followed by Hickory Grilled Bison with Red Potato Horseradish Cake & Wild Huckleberry Reduction. Dessert was Hudson Valley Apple Pie with Sour cream Ice cream, Aged Cheese and Honey.

This year, the first official meal that President Donald Trump served guests, was a Maine lobster and Gulf shrimp with saffron sauce and peanut crumbles. Next came an Angus beef in a dark chocolate juniper jus served with a side of potato gratin. Dessert was a chocolate soufflé with cherry vanilla ice cream. I’m sure that guests licked the platters clean. In a manner of speaking.

All of these meals sound interesting but the names of some courses really piqued my interest. “Red Potato Horseradish Cake?” I had never heard of these spicy potato cakes but I found a recipe by Carrie Sheridan at food.com. It’s today’s choice for a side dish recipe.

"Beggars pudding?” Never heard of it either. Abigail Adams supposedly introduced this no-frills bread pudding to the White House around 1800. It’s today’s dessert choice although I substituted a plain rum sauce for the “Sack Sauce” because I couldn’t find a recipe for it. Enjoy!

RED POTATO HORSERADISH CAKE

Obama Inauguration Luncheon

12 ounce red potatoes cut into 1-inch dice with skin on

1 tablespoon prepared horseradish

1/2 tablespoon whole grain Dijon mustard

3 tablespoons butter

1/2 cup heavy cream

2 tablespoons kosher salt

1 teaspoon white pepper

1/4 cup chives

1/2 gallon water

1 cup micro greens available in specialty markets (kale?)

2-4 tablespoons olive oil

In a large heavy-bottomed pot, place 1 Tb of salt and potatoes in 1/4 -1/2 gallon of water (or just enough to cover the potatoes. Bring to a boil over high heat. Allow to simmer for 10-15 minutes until tender. Drain water and allow potatoes to sit in a strainer for 5 minutes to allow all water to drain.

Place potatoes, Dijon mustard, horseradish, 2 tablespoons of butter, heavy cream, remaining salt, pepper and chives (or green part of scallions or leek) back into the same pot you used to boil the potatoes. Smash and stir the potatoes until mashed but still chunky, Adjust seasoning of salt and pepper to taste.

 Using an ice cream scoop, portion a 3-ounce scoop onto a baking sheet oiled with olive oil. Using an ice cream scoop, form potatoes into patties and top with remaining butter, dividing equally among 10 potato cakes. Place potatoes under the broiler (or in a toaster oven on broil) for 4-5 minutes until golden brown. Yield: 10 cakes.

BEGGAR’S PUDDING (with Rum Sauce)

Originated by Abigail Adams

1 egg, beaten

1 cup milk

1/2 cup brown sugar, packed

1 teaspoon rose water (can substitute almond or vanilla flavoring)

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/ teaspoon salt

10 bread slices, cut in 1-inch cubes

1/2 cup dried currants (raisins will work)

1/4 cup Rum Sauce (see recipe below)

Oil (or spray) an 8 x 1 1/2-inch round or square baking dish.

In a large bowl combine beaten egg, milk, brown sugar, rosewater, ginger, nutmeg, and salt. Stir in bread cubes and currants.

Bake, covered, at 350° till knife inserted half way between center and edge comes out clean, about 25 minutes. Spoon the hot sauce over hot pudding. Garnish with whipped cream. Serves 6.

RUM SAUCE

3/4 cup dark brown sugar

1/3 cup water

1/2 cup butter (1 stick)

1/4 cup dark rum

In a small saucepan, combine the brown sugar, water, butter, and rum. Bring to a boil over medium-high heat and boil gently until thickened, about 10 minutes. Serve warm.

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.

   

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.