My Timeless Cuisine

Brown Rice = Healthy and Tasty Side Dishes

2012-02-04T11:04:00.000-07:00

Let's face it. Most of us lead busy lives, and cooking from scratch, while ideal, oftentimes just isn't possible. At least, not everyday. So we turn to prepackaged convenience foods. These food products, while tasty and easy to prepare, have their drawbacks, such as too much salt, MSG, and other nasty chemicals that we really shouldn't be putting into our bodies.

One of my favorite convenience foods for years was Rice-a-Roni. My mother refused to buy the stuff when I was a kid, so l was introduced to it by a college boyfriend who didn't have a lot of money. He bought it because it was cheap, and then I started buying it. It tasted good, it was easy to prepare, and it was inexpensive. After college I continued buying it, and I've been eating it for years. However, I keep hearing that processed foods are bad for you, so now I really am trying to cut back on foods like Rice-a-Roni. I think I've finally found a tasty substitute. Brown rice cooked in chicken or beef broth.

Sometimes the solution is so simple we want to smack ourselves on the head and shout, "Well duh! Why didn't I figure this out before."

If you're really into eating healthy, organic foods, you can find organic chicken or beef stocks, and brown rice at stores like Trader Joe's. From there simply follow the directions for cooking the rice, using the stock instead of water. If desired, add a little salt and pepper, or your favorite seasoning, and that's it. You have a healthy, delicious brown rice side dish that is just as easy to prepare as those convenience rice dishes, and probably cheaper per serving.

I know, I should have figured this one out a long time ago. Nonetheless, it's my tip for the day.

GM

Chicken Pot Pie

2012-02-01T17:45:00.000-07:00

One of my favorite memories growing up was Mom serving those little single-serving chicken pot pies. They were something of a treat at our house, and I've always wanted to duplicate the recipe. Here is what I came up with. It's easy, inexpensive, and delicious. Enjoy.

GM

CHICKEN POT PIE

1 package refrigerated pie crusts
1 can cream of potato soup
1 can cream of chicken soup
1/2 cup milk
1 cup mixed vegetables, defrosted
1/2 medium onion, chopped (optional)
1 or 2 chicken breasts, cubed
1 teaspoon poultry seasoning
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper

Preheat oven to 350° and defrost vegetables in the microwave. Set aside. Unroll one pie crust and place it into a 9-inch pie pan. Cut chicken into small cubes, about 1/2 inch in diameter and brown in a saute pan or skillet, with the chopped onion, (if desired), over medium heat.

As chicken is cooking blend soups, milk, and seasonings in a large mixing bowl. Add vegetables and stir. Blend in cooked chicken, and pour mixture into the pie crust. Top with remaining pie crust. Gently kneed edges of the crusts together around the edges, and cut a few small vents across the top. Bake for about 45 minutes to one hour, or until the crust turns brown. Serve.

Quick and Easy Chicken and "Dumplings"

2012-01-31T16:38:00.001-07:00

Sometimes this thing called life happens, and you just don't have time to cook. This recipe is perfect for those occasions as it's quick, easy and delicious. It's inspired by a Campbell's soup recipe, but I've added my own personal touches.

Enjoy.

GM

QUICK AND EASY CHICKEN AND "DUMPLINGS"

1 can cream of potato soup
1 can cream of chicken soup
1 cup milk
1 teaspoon poultry seasoning
1 teaspoon salt (optional)
1/4 teaspoon black pepper
1 packaged frozen broccoli, cauliflower and carrots, defrosted and chopped
2 - 3 chicken breasts, cut into cubes
1 packaged refrigerated buttermilk biscuits

Preheat oven to 350° and defrost vegetables in the microwave. Once defrosted, chop into smaller pieces and set aside. Cut chicken breasts into small cubes, 1/2 to 1 inch in diameter, and grill in a saute pan over medium heat. While chicken is cooking blend soups, milk and seasonings in a 9 x 13 1/2 inch baking dish. Add vegetables and blend. Once the chicken is cooked all the way through add it to the soup mixture and blend. Place in oven and bake for 15 minutes

While the chicken is backing pop open the biscuits, separate, and slice each biscuit into quarters. After chicken has baked for 15 minutes remove from the oven. Carefully arrange biscuit pieces over the top of the soup and chicken mixture, and place it back in oven. Bake for an additional 15 minutes, or until the biscuits are golden brown. Serve.

Fifteen Bean Soup

2012-01-18T09:56:00.000-07:00

There is nothing like a bowl of hot, home-made soup on a cold winter's day, and this recipe is probably the easiest one I know. The ingredients are also very inexpensive, so it is also one of my most economical recipes too. This soup makes a great side dish, or it can be served on its own. Enjoy.

GM

FIFTEEN BEAN SOUP

1 package dried fifteen beans or mixed beans
1 can beef broth
1 can diced tomatoes with green chili
2 tablespoons olive oil
2 tablespoons minced garlic
1 teaspoon black pepper
seasoning packet (if included with the beans)
1 - 2 tablespoons salt (optional)
1 cup cubed ham (optional)

Soak beans overnight in a bowl of cold water. The following morning pour beans into a colander and rinse thoroughly, removing any loose skins. Pour beans into a large stockpot, add enough water to completely submerge the beans, and remove any loose skins that may float to the top. Place on stove and heat to boiling over medium heat.

If the water appears "foamy" after it begins to boil turn off heat and pour beans back into colander. Rinse thoroughly again, and again remove any loose skins. Pour beans back into stockpot, add enough water to submerge the beans, remove any loose skins, and again heat to boiling over medium heat. If the water appears "foamy" again, pour into colander and repeat.

Once water is boiling, and it appears less foamy, add remaining ingredients, cover and simmer on low for approximately six hours or until beans are soft and tender. This soup goes well as a side dish with steaks, or serve with cornbread.

Beef Chop Suey

2012-01-01T23:23:00.001-07:00

I know, I've been so busy lately that I've hardly had time to post on this blog, but, as we ring in the new year, I shall attempt to do better in 2012. To that end I've adapted a recipe from Anna's Kitchen, my WWII ration cookbook, for Heart Chop Suey. Let's face it. To most of us, organ meat is yukky, and when I publish my updated version most of the organ meat recipes will include adaptations or suggested substitutes. For this recipe I used stew meat, but a chuck steak, or even a tenderloin, would do nicely. The result was a tasty, easy-to-prepare meal that was both healthy and delicious; a great way to start a New Year.

Enjoy.

GM

BEEF CHOP SUEY
1 to 1 1/2 pounds stew meat or chuck steak
3 tablespoons flour
2 cups coarsely chopped onion
1 cup chopped carrots
1/4 cup butter or margarine
1 cup diced celery
1/2 coarsely chopped green pepper
2 bouillon cubes
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons soy sauce
4 cups boiled rice

Cut meat into 1/2-inch cubes and dust with flour. Place meat and onion in heavy frying pan and brown in butter or margarine. Add celery, carrots, green pepper and bouillon cubes and 2 cups water. (Beef or chicken stock can be used in place of water and bouillon cubes.) Cover and simmer until tender, about 1 to 1/2 hours. Add seasonings and sauce. Serve with boiled rice or fried Chinese Noodles. Yields 6-8 servings.

Historic Recipe--Whole Wheat Rolls

2011-12-06T16:20:00.000-07:00

Holiday season is the perfect time for home-baked bread, along with the other goodies. This recipe is actually very easy, and would be a fun project to do with the kids once school is out for Christmas break. And there's nothing quite like the smell of fresh bread baking in the oven. This recipe will be included in my upcoming historic cookbook, Rosie's Riveting Recipes. Enjoy.

GM

WHOLE WHEAT ROLLS

1 cake compressed yeast
1 ¾ cups lukewarm milk
2 tablespoons sugar
1 tablespoon salt
2 tablespoons molasses
2 cups flour, sifted
3 cups medium whole wheat flour
4 tablespoons soft shortening

Crumble yeast into bowl. Add lukewarm milk, sugar, salt, and molasses. Work in sifted flour, whole wheat flour, and shortening. Knead until smooth. Place in greased bowl. Cover with damp cloth. Let rise until double (2 hours.) Punch down. Let rise until almost double (45 minutes.) Punch down. Let rest 15 minutes. Shape. Place in greased pan. Let rise. (30 to 40 minutes.) Bake 15 5o 20 minutes (depending on size) in hot oven (425º). Makes 2 dozen rolls.

Modern adaptation: Dark corn syrup may be used as a substitute for molasses.

Fall Fiesta Cake

2011-11-23T10:16:00.000-07:00

Okay, I'll admit I'm not into cake decorating like I was a few years ago. However, from time to time I still bake cakes for my Toastmasters Clubs, and some of the individual members are even getting a little bit spoiled. That said, I needed to come up with a cake for one of my clubs, and what better way to use up the leftover Halloween candy corn than to put it on a cake? What's really nice about this cake is that it's fun, and you don't have to sign up for a cake decorating class to create it.

Got leftover Halloween candy?

GM

Historic Recipe--Corn Pudding

2011-11-14T16:20:00.000-07:00

This recipe is such a classic that I'm surprised that neither my mother, nor any of my grandmothers, ever prepared it. It comes from Anna's Kitchen, my historic WWII ration recipe cookbook, and it's probably one of the easiest recipes in the entire book. The results are delicious. The pudding has a rich, buttery flavor, making it the perfect, flavorful side dish. Enjoy.

GM

CORN PUDDING

3 eggs
2 cups fresh or canned corn
2 tablespoons melted margarine
salt and pepper
2 cups milk

Beat the eggs. Add all the other ingredients and salt and pepper to taste. Pour into a greased baking dish, place in a pan of hot water, and bake in a moderate oven for about 1 hour or until set in the center. Yields 6 servings.

Modern Adaptation: A 15.5 ounce can of corn works nicely for this recipe.

Chocolate Balls

2011-11-08T11:33:00.001-07:00

I recently attended a book signing event and met another author who had a plate of chocolate balls at her signing table. Interestingly enough, the recipe is that is included in her novel, Falling Through the Cracks, and is served by a character named, Angie. The author, JLC Pulliam, credits the recipe to Jim Oakley, chef at Rolling Pin Cooking Camp in Athens, Georgia.

Needless to say, I tasted them, and they are, in a word, delicious. Did I mention that I'm also a chocoholic?

CHOCOLATE BALLS

5 squares unsweetened chocolate
8 oz. cream cheese, softened
1 lb. confectioner's sugar (3 3/4 cups)
zest of one orange
cocoa powder

Melt chocolate in a double-boiler. Use an electric mixer to blend the cream cheese and sugar. Stir in the melted chocolate and orange zest. Refrigerate for 2 hours, or place in the freezer for 45 minutes. Form into bite-sized pieces. Round in the palm of your hand to form balls. Roll in cocoa powder. Keep refrigerated.

"Larry Palmer's" Italian Wedding Soup

2011-10-19T10:59:00.000-07:00

Finally got my new romance novel, (penned as Marina Martindale) off to the editor. Now it's time to catch up on things that get terribly neglected during those times when I'm book writing, such as keeping up on this blog. However, you may have to cut me a little slack because I've managed to combine my love for cooking with my love for fiction writing.

"Larry Palmer" is a minor character in my upcoming novel, The Reunion. At seventeen, Larry has already decided he wants to become a chef, and by the end of the novel he will be enrolled in one of the top culinary schools in the country. (Ah, the things you can do when you're a fictitious character.) During the course of the story Larry will mention his Italian wedding soup recipe, so naturally I wanted to post a recipe for Italian wedding soup in the back of the book. I started looking at recipes, and found there are many variations of Italian wedding soup, all of which sounded delicious. I've combined what I thought was the best of the best to create my own interpretation. The result was fabulous. It really did come out better than expected.

Enjoy.

GM

"LARRY PALMER'S" ITALIAN WEDDING SOUP

For the meatballs

1 pound ground beef, ground chicken or ground turkey
OR ½ pound ground meat with ½ pound ground pork
¼ cup breadcrumbs
1 teaspoon Italian seasoning blend
1 teaspoon salt
½ teaspoon pepper
1 egg

Preheat oven to 350°. Combine all ingredients in a mixing bowl and knead together like a meatloaf. Roll into small meatballs, about ½ to 1 inch in diameter. Place on a baking sheet lined with parchment paper and bake for 25 to 30 minutes, or until brown. Yields approximately 40 to 50 meatballs. Set aside.

For the soup

2 tablespoons olive oil
½ medium sized yellow onion, chopped
1 tablespoon minced garlic
3 carrots, peeled and sliced (optional)
2 stalks celery, sliced (optional)
10 cups, (2 ½ quarts) chicken stock
½ cup dry white wine (such as Chardonnay)
1 egg, well beaten
1 cup small pasta (such as stars or small sea shells)
2 teaspoons salt (if desired)
½ teaspoon pepper
1 tablespoon dill
12 ounces fresh spinach, washed and trimmed
OR 1 can of spinach or 1 package of frozen spinach (defrosted)

While meatballs are baking sauté onion, garlic, carrots and celery, (if desired) in olive oil in a stockpot for approximately 5 to 6 minutes. Add chicken stock and white wine and bring to a boil. Once soup mixture is boiling beat egg in a small mixing bowl with a whisk until slightly frothy. Pour egg slowly and incrementally into soup mixture, whisking the soup mixture continuously until all of the egg has been added. Add pasta, salt, (if desired) and pepper and allow mixture to simmer for about 6 to 8 minutes, or until pasta is soft. Add meatballs and dill. Cover and simmer on low for another 10 minutes. Add spinach and simmer for another 1 to 2 minutes before serving. Once soup is ladled into bowls top with grated Parmesan cheese.

Fall Cupcakes

2011-10-04T08:19:00.000-07:00

It's been fun cake decorating, but it's hard keeping in practice. I just don't get that many opportunities to decorate cakes, and cake decorating, like any other art form, requires practice, otherwise you lose your touch.

Lately I'm getting more into cupcakes. For one thing, cupcakes are so much easier to serve at potlucks or other events. No knife or plate required. And their easier to decorate. Just top with candy, or maybe paper decorations on a toothpick. No need to do fancy shells along the bottom.

Here is my latest creation. I baked them for my Toastmasters club, for our monthly fun night meeting. My theme was fall. They were quick, easy, and a big hit with everyone. Sometimes less really is more.

GM

Million Dollar Pie

2011-09-29T09:50:00.000-07:00

Yes, I am alive and well, even though it's been awhile since I last posted here. I've been working on a new novel. I'm doing some genre jumping and working on my first romance novel, which I am writing under the name Marina Martindale. Since I've established myself as a children's book and cookbook author I decided to wear a different brand for this book as it contains adult material not suitable for all readers, particularly youngsters.

That said, I wanted to share a recipe that was demonstrated the other night at my Toastmaster's club. I'm not sure where this recipe originated, but the man who gave the demo talked about how easy it was to prepare, and that it tasted like a million bucks. Hence he called it Million Dollar Pie.

MILLION DOLLAR PIE

1 pre-made graham cracker pie crust
1 8 oz can crushed pineapple
1 package vanilla flavored instant pudding mix
1 12 oz can condensed milk
1 8 oz container whipped topping

Whisk together canned pineapple, canned milk and instant pudding mix in a large mixing bowl for about one minute. Fold in the entire container of whipped topping mix. Once mixture is thoroughly blended pour into pie crust and gently smooth until it is evenly spread. Chill several hours. Serve.

Historic Recipe--B 1 Biscuits

2011-06-30T08:40:00.000-07:00

This biscuit recipe is unique and tasty. I would call it a cross between a biscuit and a muffin. It was included in Anna's Kitchen, my WWII cookbook, and it will be included in my updated version, Rosie's Riveting Recipes. The dough has the consistency of muffin dough, but it isn't sweet like a muffin. I also like the subtle peanut butter flavor. Goes well will bacon and eggs, and tastes great with butter and honey. Enjoy.

GM

B1 BISCUITS

1½ cups enriched all purpose flour
½ teaspoon salt
2½ teaspoons baking powder
½ cups oats
1 tablespoon sugar
2 tablespoons margarine
3 tablespoons peanut butter
1 cup milk

Sift and measure flour. Resift with salt and baking powder. Stir in oats and sugar. Cut in margarine and peanut butter and add milk. Mix very lightly. Fill well-greased muffin pans ½ full. Brush tops with milk. Bake at 450º F for 20-25 minutes. Yield: 12 biscuits.

My Summer Daisy Cake

2011-06-27T07:55:00.000-07:00

One of my Toastmasters clubs is having a open house this evening, so it's another opportunity for me to bring a cake.

Summertime baking is always a bit of a challenge, especially in a hot climate like Tuscon. Even with the air conditioning running, the ambient temperature in the house is close to eighty degrees, and that does have an effect on the icing. Even though I followed the recipe to the letter, it came out a little soupy because of the heat. So I decided to made daisies out of gum paste, since gum paste is less sensitive to the environment. It's also the perfect decoration for a summertime cake. The cake itself is a classic white, with a blueberry filling that I canned myself. Hopefully, it will be a hit.

GM

Creamy Yellow Squash Soup

2011-06-26T20:57:00.000-07:00

I'm finally starting to get some decent yellow squash out of my garden, and someone suggested that I use them for making a soup. Great idea, thanks. I love making soups. For some reason, making a good pot of soup has a way of de-stressing me. It's also a dandy way to get rid of leftovers in the fridge. Now I may not be Italian, but that certainly doesn't stop me from inventing my own version of an Italian inspired soup. Enjoy.

GM

CREAMY YELLOW SQUASH SOUP

1 small to medium sized onion, chopped
1/4 cup scallions, chopped
2 medium yellow squashes, sliced
1 cup chopped carrots
1 tablespoon butter
4 cups chicken stock
1 cup cream (or milk)
1 cup uncooked farfalle (bow-tie) pasta
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon salt, if desired

Saute the onion, scallions and squash in butter in a small stockpot. Add chicken stock, seasonings and cream. Bring to a boil. Add carrots and pasta. Reduce heat to simmer, cover and cook for 30 minutes, stirring occasionally. Serve with garlic bread.

Barbecued Ribs -- Crockpot Style

2011-06-13T14:49:00.000-07:00

I had a boyfriend back in college whom I'll call, "George." George was studying to be an architect, but I think he could have also been a damn fine chef. George was a whiz in the kitchen, and a master at creating simple, tasty dishes on a slim budget. He would, for example, take a boring, frozen pizza, pile his own freshly made toppings, and turn it into a gourmet meal.

One of George's signature dishes was his short ribs. He'd simply dump them into a crock pot, pour in a bottle of barbecue sauce, and cook them on low for eight hours. They were so tender they'd fall right off the bone. We didn't have access to an outdoor grill back then, but they would sure satisfy our yen for barbecue.

Being a good cook myself, I've tweaked his recipe, ever so slightly. With food prices the way they are these days, short ribs are like gold, but their ugly cousin, the back rib, is much cheaper, very flavorful, and works very well in a crock pot. I simply stack them in, with a little barbecue sauce between the layers, and then add a little sauce on the top, but I don't use anymore than a quarter to a half of the bottle. The sauce will become very watery as it cooks, and less sauce means less mess. It also means some the meat on the top will get a little drier, and have more of the consistency of meat that's been grilled or broiled. Set the cooker on low, wait about seven or eight hours, and you'll have yourself a tasty meal without the mess. Goes well with scalloped potatoes or barbecue beans.

GM

Historic Recipe--New England Turnovers

2011-06-04T08:06:00.000-07:00

One of my favorite Friday night rituals use to be getting together with friends, going to the Friday night fish-fries at some of the little mom & pop diners here in Tucson, and having all you can eat fish. But times have a way of changing, and some pastimes have go by the wayside. So this past Friday I decided to pay homage to those happier times by trying one of the seafood recipes from Anna's Kitchen, my WWII cookbook. I'm happy to say it made the cut and will be included in my new historic cookbook, Rosie's Riveting Recipes.

I'll admit that while I was preparing this dish I honestly feared that the recipe was going to flop. The pastry is a little tricky to work with, and it got messy. But I'm happy to report that the end product was absolutely delicious, and the pastry turned out to be very flaky and yummy. However, those of you who don't feel comfortable making pastry from scratch should be able to get good results using frozen pie crusts.

Enjoy.

GM

NEW ENGLAND TURNOVERS

Turnover Filling

1 4 oz. package shredded codfish
2 tablespoons margarine
2 tablespoons enriched all purpose flour
¼ teaspoon pepper
½ cup milk

Freshen codfish as directed on package. Melt margarine over low heat. Add flour and seasoning and stir until smooth. Add milk, stirring consistently, until smooth and thickened. Add freshened codfish and mix well

Pastry

½ cup margarine
1 cup sifted all purpose flour
1/8 teaspoon salt
2 to 3 tablespoons water

Sift flour and salt together 3 times. Cut in margarine with a pastry blender or 2 knives until consistency of course meal. Add water and toss lightly with a fork until all particles are moistened. Roll out on lightly floured board into an 8 x 22-inch rectangle. Cut into 6 squares. Heap turnover filling into each square. Fold squares in half. Press edges together with fork dipped in flour. Prick top to allow steam to escape. Bake in hot oven (425º F) 15 minutes. Yield: 6 servings.

Modern adaptation: Fish can be freshened by placing it in a bowl of cold salt water for about 15 minutes. However, if using individually frozen pieces of uncooked fish, this step may not be necessary. Frozen pie shells or pastry can also be used, and any leftover filling can be served as a delicious topping over the turnovers.

Hungarian Goulash and a Happy Accident

2011-05-25T17:01:00.000-07:00

Sometimes good things can happen when we really don't mean for them to happen.

I was testing another historic recipe for Rosie's Riveting Recipes, my updated version of Anna's Kitchen, my WWII ration recipe cookbook. The other day I came across this one for Hungarian Goulash. For whatever reason, it sounded perfect on that particular day, so I started preparing it, according to the original recipe. Then I decided to include the tomatoes, but decided to use a canned of diced tomatoes instead of fresh. Popped open the can, dumped them in, and then discovered I had added Italian style tomatoes. Well, no harm done. In fact that extra flavor gave the recipe some extra zing. So, even though it's not listed as an "official" ingredient, try it with a can of Italian flavored tomatoes. You'll love it.

Enjoy.

GM

HUNGARIAN GOULASH

2 lbs beef chuck, neck or flank meat
2 tablespoons butter, margarine or drippings
1 cup chopped onion
1 cup water
1/8 teaspoon caraway seed (if desired)
1/2 teaspoon marjoram
1 1/2 teaspoon salt
1 clove garlic
Paprika

Cut meat into 1-inch cubes. Let onion brown in butter, then add meat and let it brown lightly. Add caraway seed, marjoram, salt, chopped garlic and enough paprika to create a noticeable red color. Add 1 cup water, cover and simmer for 2 1/2 hours. Add more water if necessary. Whole potatoes may be added to the goulash 1/2 hour before done. Some goulash recipes call for the addition of tomatoes. Strained tomatoes may be substituted for water in this recipe. Makes 6 servings.

Chicken Divan

2011-05-19T14:00:00.000-07:00

I'm not a big fan of frozen dinners, but I do recall, back when I was in high school, my mother used to buy Stoffer's Chicken Divan, and it was pretty good. Don't know if they still make that one or not, but I've been tweaking a couple of Campbell's Soup recipes to come up with my own version, and I think I've come pretty close. It's easy to prepare, and it's pretty tasty. And, best of all, it uses ingredients most of us probably already have. Enjoy.

GM

CHICKEN DIVAN
(inspired by Campbell's Soup recipes)

2 or 3 chicken boneless chicken breasts
1 can cream of mushroom soup
1/4 cup milk
2 tablespoons butter (melted)
1/4 teaspoon black pepper
1 cup fresh or frozen broccoli (thawed)
2 cups cooked noodles
1/2 cup grated cheddar cheese or cheddar cheese blend
1 small can fresh mushrooms (optional)
2 to 3 tablespoons bread crumbs

Chop broccoli, (if using fresh), and prepare noodles according to package directions. Clean chicken breasts thoroughly and cut into small cubes. Saute in a skillet until they are cooked all the way though. Remove from heat.

In a 2-quart casserole dish stir milk, melted butter, and cream of mushroom soup. Add pepper and canned mushrooms, if desired. Add broccoli, cooked noodles and cooked chicken, mix well. Top with generous layer of grated cheddar cheese and breadcrumbs. Bake in 350°oven for 25 to 30 minutes, or until top layer is brown and sauce is bubbling.

Historic Recipe--Crown Roast of Back Ribs

2011-05-10T10:41:00.000-07:00

The back rib. The ugly cousin of the short rib. But with a little creativity you can make them delicious. This historic recipe was originally included in Anna's Kitchen, the WWII ration recipe cookbook I published back in 2005, and it will be included in the new historic cookbook I'm working on, Rosie's Riveting Recipes.

I admit this recipe did sound daunting to me at first, then a friend told me that instead of sewing the ribs together, you can simply attach them with wooden toothpicks or skewers. That was easy, and the results were positively yummy.

Enjoy.

GM

CROWN ROAST OF BACK RIBS

1½ lbs. back ribs
1 teaspoon salt
½ cup chopped onion
3 tablespoons butter
3 cups soft bread crumbs
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon poultry seasonings

Rub back ribs with salt. Mix remaining ingredients to form dressing. Sew ends of ribs together to resemble a crown. Place stuffing inside of ribs and bake in 350º F oven for 2-3 hours or until tender. Makes 4 servings.

Modern adaptation: Ribs can be tacked together with wooden toothpicks or toothpicks or skewers. (Do not use plastic.) After cooking, allow the ribs to rest before removing the toothpicks. Three pieces of bread, with crusts removed, and cut into cubes, can be also be used to make the dressing. You can also try adding chopped celery, nuts, or mushrooms.

Spaghetti and Meatballs--Classic Timeless Cuisine

2011-05-04T18:18:00.000-07:00

One of the first recipes I asked my mother for after I left home was her spaghetti sauce recipe. It had quite a history. She got it many years earlier from a neighbor, who in turn got it from an Italian immigrant. Or so the story went.

Now, I have good news and bad news.

Somewhere in my life's travels I lost the recipe.

The good news, I have tweaked it over the years, and have committed it to memory.

I decided to try a variation this time around. Instead of meat sauce, I decided to try it with meatballs. The result--a classic, timeless dish that is both economical and delicious.

CLASSIC SPAGHETTI AND MEATBALLS

1 medium white or yellow onion -- chopped
3 or 4 cloves garlic -- chopped or pressed
3 tablespoons olive oil
4 cans (15 oz) chopped tomatoes
4 or 5 cans, (6 oz) tomato paste
1 can tomato sauce (15 oz) -- optional
3 tablespoons sugar
3 tablespoons basil
3 tablespoons parsley
1 tablespoon rosemary or Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper

Saute chopped onions and garlic in olive oil in a large stockpot until the onions are soft and the garlic is slightly browned. Add tomatoes and tomato paste. If a thicker sauce is desired add another can or two of tomato paste. For a thinner sauce add a can of tomato sauce. Blend tomato mixture thoroughly. Add sugar and seasonings, and bring to a slight boil. Reduce heat to the lowest setting. Allow sauce to simmer, stirring periodically, for approximately 3 to 4 hours. Do not allow the sauce to scorch on the bottom of pan. If necessary, turn heat off, briefly, and allow the sauce to cool slightly, then turn the heat back on to the lowest setting.

Meatballs

1 pound ground beef
1 pound sweet or mild Italian sausage
1 egg
1/4 cup bread crumbs
1 teaspoon Italian seasoning, if desired
1 teaspoon salt
1/4 teaspoon pepper

Remove sausage from casings, if necessary, and place it, along with the ground beef, in a large mixing bowl. Add egg, bread crumbs and seasonings. Mix thoroughly, either kneading by hand or with a large spoon, until all ingredients are well blended. Roll meat mixture into golf ball sized meatballs and set them on a plate until all of the meat mixture has been rolled. Gently place meatballs, one or two at a time, in a large spoon, and lower them into the sauce mixture. If necessary, gently stir the sauce, being careful not to break the meatballs. Simmer sauce on low for another 2 1/2 to 3 hours, again periodically stirring to keep the sauce from scorching.

Prepare spaghetti, linguine, or your favorite pasta according to the package directions. Serve with garlic bread. Leftover sauce can be frozen.

Historic Recipe--Fruit Honey Cobblers

2011-05-01T09:51:00.000-07:00

My mother makes yummy fruit cobblers, and she likes to serve them for breakfast as well as dessert. Somehow or other I have managed to misplace her cobbler recipe, so I'll have to remember to ask her for it the next time I call her. In the meantime, while I was busy testing recipes for my upcoming historic cookbook, Rosie's Riveting Recipes, I came across this gem. It was originally published in my first historic cookbook, Anna's Kitchen, and it will most definitely be included in the new book. It's easy to prepare, and it will work with either canned or fresh peaches. It will also leave your kitchen smelling absolutely divine.

Enjoy.

GM

FRUIT HONEY COBBLERS

¼ cup honey
½ teaspoon cinnamon
2 teaspoons butter, melted
1 No. 2½ can peaches, drained, or 6 fresh peaches, pared and sliced

Combine honey, cinnamon, and butter. Add peaches. Place individual baking dishes or custard cups. Use the following crust for topping:

1 cup sifted all purpose flour
1½ teaspoons baking powder, (or ¾ teaspoon double-acting)*
¼ teaspoon salt
2 teaspoons sugar
2 tablespoons shortening
2/3 cup milk

Sift flour once, measure, add baking powder, salt, and sugar; sift together twice. Cut in shortening until it resembles coarse meal. Add milk; stir until all flour is dampened. Drop dough on prepared fruit; spread evenly to edge. Bake in hot oven (425º F) for about 20 minutes, or until crust is nicely browned. Serve warm, with cream or hard sauce.

Note: Pitted cherries, apricot halves, or plums may be substituted for peaches.

Modern adaptation: A number 2½ can equals approximately 3½ cups. If using canned peaches two 15-ounce cans would be suitable for this recipe. Leftover peaches, if any, can be saved and used as a garnish. If custard cups are not available this recipe can also be prepared in an 8 x 8 inch baking dish.

*Most modern baking powders are double-acting.

Pork-U-Pines -- Meatballs with a Twist

2011-04-30T14:45:00.002-07:00

One of my all time favorite foods is meatballs. I love spaghetti and meatballs and Swedish meatballs. One of my favorite hors d' oeuvres is meatballs on a stick, and my favorite deli sandwich is a meatball sandwich. So imagine my delight as I'm testing the recipes for Rosie's Riveting Recipes, the updated version of my WWII ration cookbook, Anna's Kitchen, to find a meatball recipe. What makes this one different is the sauce. It used a seasoning blend of cinnamon and cloves, which may sound strange on paper, but is, in fact, quite tasty. This recipe could be used as a main course, or as an appetizer. It's easy to prepare and uses simple ingredients.

Enjoy.

GM

PORK-U-PINES

1 lb pork sausage
1 lb lean fresh pork shoulder
½ teaspoon salt
½ cup raw rice
3 tablespoons flour
1 cup evaporated milk diluted with 1 cup water
1/8 teaspoon cloves
¼ teaspoon cinnamon
¼ teaspoon salt

Combine first four ingredients and shape into balls the size of golf balls. Brown slowly and thoroughly, turning often for 10-12 minutes. Add 1 cup water and simmer for 1¼ hours until all water is absorbed. Remove the balls, stir in flour, and add diluted evaporated milk. Season with cloves, cinnamon, and salt and add meatballs. Serve in the sauce. Yield: 6 servings.

Modern adaptation: For a richer gravy use the entire 12 ounce can of milk, diluting with 4 ounces of water or chicken stock. Ground turkey or turkey sausage can be used in place of pork. (If using turkey cook the meatballs in 1 to 2 tablespoons of cooking oil.) Can be served with rice, mashed potatoes or noodles.

Crazy About Easter Cupcakes

2011-04-27T14:04:00.000-07:00

Lately I've been more into baking cupcakes instead of cakes. Either I'm spending too much time watching Cupcake Wars, or, as I've mentioned before, it's because cupcakes are more portable and easier to consume at family get-togethers--no plates or forks needed.

Whether it's a cake or cupcakes, when I do something for Easter I like to feature Easter candy. These were so quick and easy to do I almost felt guilty, (almost), and the results went over big.

GM

Buttermilk Biscuits--Classic Timeless Cuisine

2011-04-25T08:54:00.000-07:00

One of my fondest childhood memories is of Sunday mornings, and my mom, or dad, making homemade biscuits. Biscuits and gravy were a Sunday morning breakfast staple, and, over time, my older brothers also starting baking homemade biscuits. I don't remember any of them ever reading a recipe, so it must have been a technique that they learn from our parents. Perhaps some secret family recipe.

Sadly, for whatever reason, no one ever taught that secret family recipe to me, so after I moved out I made my biscuits from the Bisquik box. Don't get me wrong, Bisquick is a very good product, and the biscuits you make with it are far better than the pre-made biscuits found in the refrigerated section at the grocer. But they were never quite the same as those homemade biscuits made from scratch.

So fast forward a few years, (well, maybe more than a few years.) I'm testing recipes for Rosie's Riveting Recipes, the updated version of Anna's Kitchen, a historic cookbook I self-published back in 2005. There are about a half-dozen biscuit recipes in Anna's Kitchen, and since yesterday morning was Easter Sunday, what better reason was could there possibly be to recreate those happy childhood memories then by baking a batch of homemade biscuits from scratch. And you know what? They were exactly the same as the ones I grew up with. Aha! The secret family recipe finally revealed.

GM

BUTTERMILK BISCUITS

2 cups flour
½ teaspoon soda
½ teaspoon salt
1 tablespoon baking powder
2 tablespoons margarine
¾ cup sour milk or buttermilk

Mix and sift dry ingredients. Work in margarine with a fork, add the sour milk gradually to make soft dough. Roll to ½ inch thick, cut, place on baking sheet; bake in moderately hot oven, (400 F) until done and brown. Yields 16 biscuits.

Modern adaptation: To turn plain milk into buttermilk simply place a scant tablespoon of white vinegar or lemon juice in a measuring cup and fill with milk until it reaches the ¾ mark. Let it sit for 5 minutes before using. Prepare as directed above. Bake for approximately 15 to 20 minutes. Yield will vary, depending on the size of the biscuit cutter used.

The Cakes of Easters Past

2011-04-20T19:16:00.000-07:00

As you regular readers know, cake decorating is one of my hobbies, and Easter is always a good ~~excuse~~ occasion for baking a cake. What's fun about Easter cakes, at least for me, is it's also a good ~~excuse~~ reason to buy Easter candy, since I use the candy for cake decorations.

One of my favorite tricks for an Easter cake is to make Easter grass. It's really a very simple technique. I simply use shredded coconut, and the Wilton green food color spray. The basket weave pattern is taught in one of the lessons in the Wilton cake decorating courses, which you can take at most craft stores. They may also be offered by your local community college, or at your local parks and recreation departments.

I've decided to do cupcakes this year for Easter, but these cakes may inspire you to create your own Easter cakes.

Enjoy.

GM

Superbugs and Your Kitchen

2011-04-17T08:56:00.000-07:00

There's been a lot of press here in the United States that is, frankly, pretty frightening. So-called superbugs--strains of bacteria resistant to antibiotics, are being found in the meat supply.

Yes, it sounds scary, and while it is certainly something not to be taken lightly, there are a number of simple steps that we can take in our kitchens to significantly reduce the risk of infection, if not eliminate it entirely.

For starters, we need to keep our kitchens clean. Staph germs are an environmental bacteria, which means that they can exist anywhere and everywhere. As I discussed back in September, 2010, in my post, Let's Keep it Clean, the majority of the our kitchens would fail if a health inspector were to come calling. I've outlined many tips for maintaining a safe kitchen in that post, and one that bears repeating is to keep a separate cutting board for meats. Plastic cutting boards are not that expensive, and they come in different colors. Find some way of marking one for meats, (for instance, mine has a different color border than my other boards), and make sure everyone in the family knows that this is the only board that can be used for cutting meats. As soon as you begin to notice a lot of knife marks in the board replace it.

If you should accidentally cut yourself, (in or out of the kitchen), stop what you're doing and immediately wash the wound with soap and water. Cover it Neosporin or other topical antibiotic, and bandage it. However, if there is no one else to take over for you in the kitchen, you will need to put on a pair of plastic or rubber gloves before you can continue. Staph germs, particularly MRSA, can enter the bloodstream through open cuts or wounds, and while a bandage is helpful, if you're handling raw meat the bacteria could, potentially, soak through and still infect you. Commercial food handlers are required to wear plastic gloves, and they can be purchased from restaurant suppliers, or perhaps at Costco or Sam's Club. If you can't find them, the household rubber gloves found in the cleaning products isle at your supermarket will also work. They may not be quite as flexible as the plastic gloves, but they will go a long way to help protect you for contracting MRSA, or other superbug, that may or may not be present on the raw meats that you are preparing.

By the way, MRSA is certainly not limited to raw meats. Last year a friend of mine contracted MRSA from a scratch on his leg, which resulted in him ending up in the hospital for several days. I always keep a small bottle of hand sanitizer in my purse, and if I'm out anywhere in public and cut or scratch myself I use it. Sorry to say, but the days of casually ignoring a small cut or scratch are behind us.

Now for some good news. Cooking kills superbugs, so make sure to cook or bake your meat according to your recipe. But before you cook it, you need to properly clean it. Some of our "old friends," like salmonella, also thrive on raw meat. Please refer to my post, Bathing Tom Turkey, for the details, and apply it to all the meats you cook.

The world is a dangerous place, and it's been that way since long before Adam and Eve came along. Nothing is guaranteed to be 100% safe. However, we can take steps to significantly increase the odds in our favor. In the case of kitchen safety, there is a lot that we can do, and none of it is that difficult.

My tip for the day.

GM

Historic Recipe--Lemon Chiffon Pie

2011-04-14T08:22:00.002-07:00

Our parents and grandparents may have had to cope with food shortages, but that didn't mean they weren't enjoying delicious desserts that are just as tasty today. This lemon chiffon pie recipe was included in Anna's Kitchen, my first historic cookbook, and I'll also be including it in Rosie's Riveting Recipes, which, with any luck, will be out sometime next year. This pie turned out so good I would call it decadent, yet it's also surprisingly easy to prepare. For best results I recommend using your favorite pie crust recipe, or trying the historic Victory Pie Crust referred to in this recipe. Frozen pie crust would also be suitable. Whichever crust you use, be sure to bake it as directed below before adding the lemon filling.

Enjoy,

GM

LEMON CHIFFON PIE

3 egg yolks, slightly beaten
1 cup water
½ cup sugar
1 package Lemon Jell-O
3 tablespoons lemon juice
1½ teaspoons grated lemon rind
dash of salt
3 egg whites
Baked Pie Shell

Combine egg yolks and water in top of double boiler, mixing well. Add 1/4 cup sugar and cook over hot water about 3 minutes, or until well heated, stirring constantly. Remove from fire. Add Jell-O and stir until dissolved. Add lemon juice and rind. Chill until slightly thickened. Add salt to egg whites and beat until foamy; then add remaining sugar gradually and continue beating until stiff. Fold slightly thickened Jell-O into egg whites. Pour into cold pie shell. Chill until firm.

BAKED PIE SHELL

Prepare Victory Pie Crust as directed above. Place dough on lightly floured board, shape round and pat flat with rolling pin. Then roll into 1½ -inch circle. Fold in half and place on bottom of inverted 9-inch pie plate. Open out folded half of pastry and fit snugly to plate. Trim off pastry to outer edge of plate and mark around rim with table fork dipped in flour. Prick crust well. Bake in hot oven (450º F) 15 to 18 minutes, or until lightly browned.

Conquering Pie Crust Phobia with Victory Pie Crust

2011-04-08T09:45:00.000-07:00

One of my earliest childhood memories is of standing on some kind of a stool, in front of the kitchen counter, watching my mother make pie crust. She could sculpt the crust on the rim of the pie plate like Picasso, and in my child eyes I must have perceived this as the grown-up equivalent version of playing with Play-dough. She'd always break off little pieces and let me taste it. The raw dough was delicious. (It still is.)

Sadly, for whatever reason, Mother soon stopped baking pies from scratch. I'm not sure why. She always used to say that her mother could whip up a pie crust with virtually no effort at all, and maybe my mother felt that she simply couldn't compete with Grandma's pies. Or maybe she simply didn't like making pie crust. Whatever her reason was, her home made pies virtually disappeared from the family menu, and, on those rare occasions when she did bake a pie, she used the frozen pie shells from the grocer's freezer.

Since I had no one to teach me how to make a pie crust from scratch I never learned how. I just assumed that it was too difficult, causing me to develop an affection I'll call, Pie Crust Phobia. After I became an adult and left home I too bought the frozen pie shells. While they're not bad, people used to tell me that they just don't have the flavor, or the flakiness, of a pie crust made from scratch.

Fast forward a few years. I'm testing recipes for my upcoming historic cookbook, Rosie's Riveting Recipes: Cooking on the Home Front Line. I decided to carry over all the pie recipes from my earlier cookbook, Anna's Kitchen, and I confess; when I wrote the first book I did try some of the pie recipes, (which were delicious, by the way,) but I used the frozen crusts. This time around however, I decided the time had come to conquer my Pie Crust Phobia by going for broke and making my own pie crust from scratch.

They say that certain genes skip a generation. I quickly discovered that making pie crust from scratch isn't rocket science after all. In fact, it's pretty easy. All you need is some flour, baking powder, shortening, and a little water. Having the right tools helps too. I bought a pastry cutter at Wal Mart, and that investment of a few dollars has really paid off because it makes blending in the shortening a snap.

Victory Pie Crust is used in many of the historic recipes in both of my cookbooks. I also found the crust portion from the Liver and Vegetable Casserole recipe I posted a few weeks ago to be exceptionally flaky and yummy as well, so I plan on using it with other pie recipes. Incidentally, the word, "victory," was a significant word in the lexicon during World War Two. It was a real moral booster that was used everywhere.

I've conquered my Pie Crust Phobia. I'm never going back to pies baked in frozen pie shells.

GM

VICTORY PIE CRUST

1¼ cups sifted flour
½ teaspoon baking powder
½ teaspoon salt
3 or 4 tablespoons cold shortening
3 or 3½ tablespoons ice water*

Sift flour once, measure, add baking powder and salt, and sift again. Cut shortening into small pieces; add to flour and cut in until mixture is almost as fine as meal. Make small well in flour mixture. Turn 1 tablespoon ice water in this and mix quickly and lightly with surrounding flour only until a small ball of dough is formed. Do not over mix. Repeat this way, mixing all of the flour in separate portions. Then press portions together lightly but firmly into one dough. Makes enough pastry for 9-inch pie shell. Double recipe for pastry for two-crust pie.

• Use only 3 tablespoons ice water with 4 tablespoons shortening; use 3½ tablespoons ice water with 3 tablespoons shortening.

Note: If the crust should come out too dry and crumbly simply add small amounts of water until the mixture has a more doughy consistency.

Pigs in a Blanket--Classic Timeless Cuisine

2011-04-06T10:58:00.003-07:00

Some dishes are destined to become classics, and this is one of them. I loved pigs in a blanket when I was a kid, and I still enjoy them as an adult.

When I wrote Anna's Kitchen, my first historic cookbook, I included a pigs in a blanket recipe from that time period, but it called for mashed potatoes instead of bread dough. As I began adding new recipes for Rosie's Riveting Recipes, the updated cookbook, I found another pigs in a blanket recipe, also from that same time period. This recipe however uses Bisquick, so I decided to include in it the new book instead of the mashed potatoes version. It's easy, it's timeless, and it's delicious. Try it with your favorite fixings, or top it with chili, cheese and chopped onions.

Enjoy.

GM

PIGS IN BLANKETS

8 – 10 wieners or frankfurters
Bisquick

Simmer wieners in hot water for 10 minutes. Make Bisquick biscuit dough from package. Roll thin—cut in squares. Wrap wieners or franks (having ends show). Seal side edge by pinching together. Bake 15 minutes in hot oven. (450º) Serves 8 – 10.

Apple or Peach Dumplings

2011-03-30T15:47:00.001-07:00

If there's one meal that can leave me in a culinary rut, it's breakfast. The typical American breakfast consists of ham, bacon, or sausage, combined with eggs, pancakes, French toast or waffles, and perhaps hash browns, toast or muffins on the side. Or biscuits. I must admit, there is nothing quite like a piping hot biscuit, just out of the oven. The American biscuit, unlike biscuits in England, is a thick, doughy roll, that's perfect with butter and jam, or topped with gravy. However, this classic recipe, which will also be included in my upcoming historic cookbook, Rosie's Riveting Recipes: Cooking of the Home Front Line, brings an exciting twist to the everyday breakfast biscuit. Please note that your favorite biscuit recipe would also be suitable for this version.

Enjoy.

GM

APPLE OR PEACH DUMPLINGS

2 tablespoons shortening
1 cup Bisquick
1 to 2 tablespoons water
4 cored or pitted fresh fruit
1 tablespoon jam

Cut shortening into Bisquick. Blend in water. Roll into 12-inch square. Cut into 4 6-inch squares. Place fruit on each square. Fill hollow with jam. Wrap pastry around fruit. Seal well. Bake 20 to 25 minutes in hot oven (450º). Makes 4 servings.

Modern adaptation: If using fresh apples decrease amount of fruit to 1 or 2 apples. If dough is too dry and crumbly add small amounts of water or milk. The biscuit recipe on the side of the Bisquick box can also be used.

So Long, Food Buzz. It was Fun While it Lasted.

2011-03-29T13:32:00.004-07:00

Food Buzz is a network of food bloggers. It's a site where we can link our latest posts and share them with other food bloggers. It was a lot of fun at first, but the time has come to move on. I have, officially, closed my Food Buzz account.

I encountered a technical issue that created a lot of frustration, and that was pages took far too much time to load. Food Buzz is apparently getting more traffic than its server can adequately handle, and as result I felt like I was back in the bad old days with a dial-up connection. What should have been fun was feeling too much like a chore. I guess the lesson here is that if you want to start up any kind of a forum you, or your hosting site, needs servers that can handle the traffic.

While I was there I made the time to read other people's blogs, and along the way I found several that I really liked. My favorites can be found in this blog sidebar, (along with a few blogs that I didn't find on Food Buzz.) Sadly, far too few of my Food Buzz "friends" were returning the favor. I check my blog stats everyday, and while this blog certainly gets a lot of traffic, very little of it ever came from Food Buzz. That was disappointing. If you want to have success in life you have to pay it forward, and in this instance, that means if you want people to read your blogs, (as all bloggers do), then you must also be willing to read other people's blogs as well.

And then there was the issue of food photography...

There are a number of food bloggers out there who are also very good food photographers, and God bless them. They have a genuine talent, and I'm happy they've found an outlet in Food Buzz to showcase their talent. However, not all of us are equally blessed. I enjoy photography as a hobby, and my outdoor photography skills probably aren't that bad. Hey, every once in awhile I get lucky and I'll get a really good shot. However, from what I'm told, food photography is one of the more difficult aspects of photography, and, sadly, it is a talent that I simply do not have. My talent is writing, (and my cooking skills aren't bad either.) But, sorry to say, unless you're an outstanding food photographer, you're wasting your time linking your blog posts on Food Buzz. There, it was as much about your photography skills as your cooking skills. However, this is not a photography blog, this is a food blog.

So that's my assessment of Food Buzz. There are some very talented people there, with many good recipes and cooking tips to share. However, you certainly don't need to join Food Buzz to have a successful food blog. You don't even need to be a cookbook author. And you certainly don't need to have a degree in food photography. You just need to have a love of cooking, and a passion to share your recipes, and cooking stories, with others.

My thought for the day.

GM

Vegetable Potpourri

2011-03-27T23:31:00.001-07:00

I've noticed that as I'm testing the recipes for my upcoming cookbook, Rosie's Riving Recipes: Cooking on the Home Front Line, I seem to be spending all my time with the main courses or desserts, but there is so much more to it than that. I have an entire chapter devoted to vegetables and meatless main dishes. This recipe comes from that chapter, and I think it is truly timeless. It's so simple and easy.

GM

VEGETABLE POTPOURRI

1½ cups cut cabbage
1 cup sliced carrots
½ cup chopped onions
½ cup chopped celery
¼ teaspoon salt
½ cup boiling water

Combine and cook until tender. (20 minutes.) Makes 4 servings.

Modern adaptation: Omit salt and use ½ cup of chicken stock instead of ½ cup of water.

I Simply Can't Take It Anymore

2011-03-25T09:24:00.003-07:00

Oh the sacrifices one must make when writing a cookbook...

Last fall I attended a writer's conference and had the opportunity to meet with a few literary agents about my upcoming cookbook, Rosie's Riveting Recipes: Cooking on the Home Front Line. One prospective agent really made the case for testing the recipes before publishing the book. Times have changed, and, in many instances, some ingredients are no longer available, so I would need to suggest substitutions. For the most part this has been a fun project. It's certainly gotten me out of the "same-old, same-old," culinary rut. However, it's also had it's moments.

One chapter of this book dedicated to organ meats, which were, apparently, more common in our grandparent's day. I recall when I was growing up the so-called experts of the day used to preach that we should all eat liver once a week. Ah, now there's the rub.

I can remember my mother making liver, and it had to be some of the nastiest tasting stuff I'd ever put in my mouth. Beef liver was the worst. Mother also used to make fried chicken livers, and those I could palette--in small doses.

Maybe liver is an acquired taste, but if it is, time hasn't been on my side. I've tested a couple of the liver recipes, and it doesn't matter how much you dress it up, liver still liver, and it's still some of the nastiest tasting stuff I've ever put in my mouth. I simply can't do it any more. Not only does it taste bad, liver also produces a strong odor while it's cooking, and that odor lingers around the house for hours, even into the following day.

Okay, rant over. Those of you who like liver, (and I know some people do), will probably enjoy this recipe. I confess--this is the first time I ever made a pie crust from scratch, and it came out really well. Flaky, yummy and delicious. Too bad it had liver with it, but I might try this recipe again, using chuck steak instead of liver.

GM

LIVER AND VEGETABLE CASSEROLE

2 cups sifted flour
3/4 teaspoon baking powder (optional)
1 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

Sift flour once, measure; add baking powder and salt; sift again. Cut in shortening until mixture resembles coarse meal. Add water, a little at a time, until dough is moist enough to hold together. Roll out about 2/3 of dough. Line bottom and sides of 12 x 8 x 2-inch baking dish. Fill with the following:

1/3 cup flour
1½ teaspoons salt
¼ teaspoon pepper
3 tablespoons fat, melted
1 cup vegetable broth
1 cup milk
1¾ cups (1 lb) cubed beef liver
1 teaspoon salt
3 tablespoons fat or butter
1¾ cups (about 2 medium) cooked, slices potatoes
¾ cups cooked, sliced carrots
1 cup cooked, sliced onions

Combine flour, salt, and pepper. Add 3 tablespoons fat; blend well. Add liquid (vegetable broth and milk) gradually; cook over direct heat until thick and smooth; stirring constantly.

Flour liver cubes; sprinkle with 1 teaspoon salt; pan-fry in 3 tablespoons of melted fat until nicely browned. Combine meat, vegetables, and sauce. Turn into pastry-lined baking dish. Roll out remaining pastry about 1/8-inch thick; cut our four 3 x 2-inch rectangles. Place one in each corner. Cut remaining pastry in 1/2-inch strips. Arrange attractively on open space of pie. Seal securely. Bake in hot oven (400º F) for about 40 minutes. Garnish with pimiento and parsley and serve immediately. Serves 6 to 8.

Modern adaptation: Round steak or chuck steak may be used instead of liver.

Old-Time Rice Custard Pudding

2011-03-24T09:26:00.002-07:00

I remember my ex spouse, who wasn't much of a foodie, liked to bring home the prepackaged rice pudding that you find in the refrigerated section at the supermarket. He said it reminded him of his grandmother's rice pudding. I'd never had rice pudding before, but when I tried it I found it reminded me a lot of my grandmother's homemade tapioca pudding. Isn't it funny how certain foods bring back happy memories of our childhoods.

Fast forward a few years, and I'm testing some of the recipes for Rosie's Riveting Recipes, my new historic cookbook, (which should, hopefully, be out sometime next year.) I was very eager to try this classic recipe for rice pudding. It's easy to prepare and all the ingredients can be found in most pantries. (Although I'm not a raisin fan, so I omitted them.) While it was tasty, I found it has a very different texture than those prepacked rice puddings, so it was a totally different experience. Puddings have many different variations. Enjoy.

OLD-TIME RICE CUSTARD PUDDING

2 cups cooked rice
½ cup seedless raisins
2 cups scalded milk*
2 eggs, beaten
½ cup sugar
½ teaspoon salt
1 teaspoon vanilla
nutmeg

Mix rice and raisins. Place in 8-inch baking pan, 3 inches deep. Blend milk into beaten eggs, sugar, salt and vanilla. Pour over rice and raisin mixture. Sprinkle with nutmeg. Place pan in shallow pan of water. Steam bake 1½ hours in moderate oven (325º). Serve warm or chilled, with or without cream.

*Pasteurization has taken the place of scalding. Milk can be heated in the microwave, on in a pan over medium-low heat. Do not allow milk to boil.

Mother's Birthday Cake

2011-03-19T10:32:00.000-07:00

Part of the fun of taking cake decorating classes is having the opportunity to impress your family by providing the cake on special occasions. At least that's the theory. So last month, when my mother's birthday rolled around, I volunteered to bake her cake. The whole family was going to be there, so I was really looking forward to "wowing" everyone. Mom's favorite color is orange, so I decided to decorate her cake with orange roses.

Making roses is like riding a bicycle--sort of. While it's true that once you've learned you never forget how, there is such as thing as being a little rusty. However, after a few disasters, which ended up back in the icing bowl, it started coming back to me, slowly. And those little boo-boos can always be hidden with the leaf icing tip. It too got away from me, just a little bit, but what makes cake decorating different from other artistic mediums is that you can eat your mistakes--literally.

So here I am with a decent-for-someone-out-of-practice birthday cake, and then, wouldn't you know, Mom gets sick and has to cancel at the last minute. That was sad. My mother is getting up in years and her health is failing, so who knows if she'll even be around for her next birthday. I was also starting to come down with the flu, and would have had to miss the party as well, but I had made arrangements for another family member to pick up her cake and take it up to Phoenix for me. There is such as thing as "wowing" by proxy.

So now, I had a cake that needed to find a home, since my other local family member is hypoglycemic and can't eat cake. The thought of throwing away a perfectly good cake was just heartbreaking, so I e-mailed a few friends. Sure enough, one of them had been invited to a friend's home for a birthday celebration, and the cake would be very much appreciated. So I did my good dead for the day, and ironically, I later learned that the roses on my cake were a perfect match for the ones on her friend's birthday card.
All's well that ends well.

Orange Loaf Cake

2011-03-16T11:30:00.002-07:00

Have you ever tried a new recipe, and found it to be so yummy that you'd already scarfed most of it down before you realized you forgot to take a photo for your food blog? (Whoops!) Well, if you don't blog about food no harm done, but if you do about all you can say is, "Wow! That was really, really yummy."

This recipe is one of the "new" ones that will be included in Rosie's Riveting Recipes: Cooking on the Home Front Line, which will, with any luck, be out sometime in 2012.

Enjoy.

GM

ORANGE LOAF CAKE

2 cups sifted cake flour
2 teaspoons baking powder (or 1 ½ to 1 ¾ double-acting)*
½ teaspoon salt
1 ¼ cups sugar
½ cup high grade vegetable shortening (part butter adds flavor)
½ cup liquid (use grated rind and juice from 1 orange plus water to make ½ cup)
2 large eggs, unbeaten

Sift together cake flour, baking powder, salt and sugar in bowl. Add shortening and liquid. Mix with electric mixer (or beat with spoon) for 2 minutes by clock. Scrape bowl frequently. Add eggs. Continue mixing 2 more minutes (scraping bowl frequently.) Pour into greased and paper lined 8 1/4-inch pan. Place on flat pan for more even baking. Bake 60 to 65 minutes in moderate oven (350º). It may rise in center and crack. Delicious un-iced!

• Most modern baking powders are double-acting.

Modern adaptation: For a most zesty orange flavor omit water and use a ¼ cup of orange juice. Cake can be topped with powdered sugar, or sliced and served with fruit toppings, chocolate sauce or whipped cream.

Roasted Asparagus

2011-03-10T09:50:00.000-07:00

I love asparagus, but it's so dad-gummed expensive that I don't get to have it very often, so when I saw it on special at my local supermarket a few weeks ago I snatched some up. Then I got struck down by the flu bug.

While I was down with the flu I noticed my buddy, and occasional co-blogger, Morg, had posted a recipe for roasted white asparagus on his Grilling and Gourmet blog. The recipe did not turn out the way he had hoped, and he wondered if it would have been better if he had used green asparagus. I decided that as long as I still had some fresh asparagus in the fridge maybe I should stagger out of bed and find out.

Being as I was too sick to even take out the trash, much less go to the grocery store, I would have to do some improvising since I didn't have the same ingredients that Morg had. So I worked with what I had, and the results weren't bad. The asparagus was firm and well seasoned, but even after the roasting it still had the flavor of raw asparagus, and I personally prefer the taste of cooked asparagus. (But then again, the flu was messing with my sense of taste, so I could be off on my description.) I do plan to try again, next time I find asparagus on sale, but I'll try steaming it instead of roasting it. In the meantime, here is the recipe.

ROASTED ASPARAGUS
adapted from Morg's recipe on Grilling and Gourmet Cooking

1 pound fresh asparagus
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons Italian seasoning

Wash asparagus thoroughly and cut the thick part of the ends off. (Approximately 1 inch.) Peel with a vegetable peeler starting at the base of the bud and down the entire length of the spear. Place in a baking dish.

Blend lemon juice, olive oil and Italian seasoning in a small mixing bowl. Brush mixture on asparagus spears, and pour remaining mixture on top. Allow the asparagus to rest in the marinade for one to two hours.

Heat oven to 400 degrees Fahrenheit. Bake asparagus, with marinade, for about 12 to 15 minutes. Garnish with fresh parsley. Serve.

Ham and Sweet Potatoes

2011-03-02T09:21:00.001-07:00

I have a good buddy who loves sweet potatoes. Seriously. She will do nothing short of grabbing a steak knife and telling you to back off if you get too close to her sweet potatoes. Now that's a food devotion. However, she's not much of a cook, so when I began testing recipes for Rosie's Riveting Recipes, the updated version of, Anna's Kitchen, my historic WWII era ration cookbook, I had to pass this one along to her. It's very easy to prepare, even for folks who are, "kitchen challenged," like she is. It's also a nice dish for those who wax nostalgic for "holiday" meals over the course of the year.

HAM WITH SWEET POTATOES

1 ½ pounds sliced ham or shoulder
3 cups raw, sliced sweet potatoes
2 tablespoons sugar
1 cup hot water
1 tablespoon margarine

Cut the ham or shoulder into pieces for serving. If the meat is very salty, parboil it in water and drain. Brown the meat lightly on both sides and arrange the pieces to cover the bottom of a baking dish. Spread the sliced sweet potatoes over the meat, sprinkle with sugar. Add hot water to melted margarine and pour over the sweet potatoes and meat. Cover the dish and bake slowly until the meat and sweet potatoes are tender, basting the sweet potatoes occasionally with the gravy. Toward the last, remove the lid and let the top brown well. Yields 6 servings.

Modern adaptation: Heat oven to 350° and place the ingredients in an 8 x 8 inch baking dish. Cover with aluminum foil and bake for approximately one hour, basting the sweet potatoes occasionally as directed in the original recipe. After baking for one hour remove foil and bake an additional 10 to 15 minutes or until the sweet potatoes have browned. Turkey ham may also be used, and the sugar can be decreased to one teaspoon.

Yes You Can

2011-02-27T18:39:00.004-07:00

I've been down with the flu for over a week, which has given me more time that I could have possibly ever wanted to catch up on current events around the world. Things are not looking good. The price of food is spiraling up because the price of food is connected to the price of oil. Been keeping track of events in the Middle East? Noticed the prices at your local gas station? Been to the grocery store lately? I rest my case.

I've been seeing this coming for sometime now--ever since the news broke last summer about the Russian wheat crop failing due to draught. I even posted about it last October in a post titled Supermarket Sticker Shock. While I do believe that this, like any other crisis, will eventually pass and that things will get better in time, I fully expect that we may be in for some rough times over the short term. Some experts are even speculating that food prices here in the United States will double over the course of the year. My own crystal ball may not be clear on exact figures, but my forecast is that food prices will remain high for the foreseeable future.

I guess I'm lucky in that I've been studying World War Two era food rationing for about ten years now, and there are some similarities to that period of history and current events. While civil unrest, coupled with crop failures, is starting to cause food to become scarce today, the war created food shortages in our grandparents day, and people had to learn how to cope. Food was rationed in the United States and Great Britain, and, along with rationing, people grew Victory Gardens in their backyards and home canned as much as they could.

Just like in our grandmother's time, home canning is something that can help make food stretch farther. Whether it's food grown in your home garden, or fresh foods that you can stock up on if your supermarket is having a sale, I'd recommend you begin canning as much as you can.

Canning may seem mysterious or intimidating at first, but there really isn't that much to it. You will need to invest in a few basic supplies to get started--a canner, which is a large, over-sized stockpot with a special rack inside, a jar lifter, and a set of masonry jars. All can be found at Ace Hardware. You'll also need some canning pectin, which is available at your local supermarket, and you simply follow the recipes inside the pectin box. What can be a little daunting, especially to a beginner, is where to start. Here is how I do it.

I begin by filling the canner with water and turning the burner on medium-high. The canner uses a lot of water, and it can easily take as long as forty-five minutes to an hour, maybe longer, before it reaches the boiling point. You'll need to fill your canner with enough water to cover the tops of your jars by at least one inch. I use a water pitcher to fill mine.

Preheat your oven to 200 degrees Fahrenheit.

Wash your jars, caps and rings. Place the jars on a cookie sheet in the oven, and drop the caps and rings in a small saucepan filled with water. Heat the water until it begins to boil, then turn the heat down to low.

Prepare your fruit as directed by the recipes inside the pectin box. Do not deviate from the recipe. Once you've filled your jars wipe away anything that may have dripped on the top of the jar. Place a cap on the top and make sure the ring secure. Then, using the jar lifter, gently place the jar inside the canner, once the water has begun to boil, and cover the canner with the lid. Make sure your rack is on the bottom of the canner. Never place a jar directly on the bottom of the canner. If for some reason your canner does not have a rack place a folded tea towel on the bottom of the canner before filling it with water. I leave my cans in the canner for a good thirty minutes and I do not lift the lid during the cooking process.

Once you have finished cooking your jars remove them from the canner using the jar lifter. As your jars begin to cool you'll hear some funny sounds. That's the sound of the caps sealing. To test the caps press your finger down on the center. If the cap does not move it is sealed. However, if the cap does move it means that for some reason it didn't seal properly. It happens. Simply place that jar in your refrigerator once it's completely cooled and use the contents promptly.

DO NOT try to lift the canner until it has completely cooled. A full canner can be extremely heavy, so you may need to bail out some of the water with a pitcher before lifting.

There are plenty of videos on YouTube that can give you a crash course in home canning. Your community college or other community centers may also offer canning classes.

Remember that home canning can really be a lot of fun, as well as a nice family activity.

GM

Singing the White Bread Blues with Celery Stuffed Spareribs

2011-02-17T15:42:00.002-07:00

The other day I came across a half loaf of white bread abandoned in the back of the freezer. Now this may not seem unusual to some, but it took me aback for a moment because white bread is one of those foods I have little use for. It's mostly empty calories and I much prefer the taste of whole wheat and multi-grain bread. Then I remembered some of my friends had left it behind, thinking they would use it next on their next visit. However that probably won't happen for awhile, and if bread stays in the freezer too long it goes bad.

Since I also hate wasting food the only thing left to do was use it to test some of the recipes for Rosie's Riveting Recipes, my upcoming historic cookbook which updates Anna's Kitchen. And once I delved in I discovered that there really were some tasty and creative uses for white bread. One is Stuffed Hamburger Slices, which is sort of like having a burger with the bun on the inside. Another is Refrigerated Bread Pudding. Yummy. And finally, Celery Stuffed Spareribs. This was so good I didn't realize I'd forgotten to take a photo until after they were all scarfed down. Oh well.

CELERY STUFFED SPARERIBS

1 side spareribs (about 1½ lbs)
¼ cup diced salt pork or bacon fat
1 cup chopped onion
1 cup chopped celery
3 cups soft bread cubes
¾ teaspoon salt
1/8 teaspoon pepper

Fry the salt pork until crisp, then remove the pieces. Cook the onions in the fat for a few minutes, add the crisp salt pork, celery and bread cubes. Season with salt and pepper. Lay the spareribs over the dressing in baking pan, sprinkle the outside with 2 teaspoons salt and 1/8 teaspoon pepper and rub with flour. Place pan in 350º F oven uncovered and bake for 1 1/2 to 2 hours or until ribs are tender. Yield: 4 servings.

Modern adaptation: Sliced bacon can be substituted for salt pork. (Bacon fat is another name for bacon grease.) Chop 4 to 6 slices of bacon and fry in a skillet or frying pan. Add onions and continue preparing the dressing as instructed in the original recipe. To help keep the dressing from getting too dry add ¼ to ½ cup of water or chicken stock. Once the spareribs are placed in the baking dish decrease salt to 1 teaspoon, or, for more zing, use 1 teaspoon of celery salt. Bake as directed in the original recipe.

Healthy Snacks Instead of Tasty Snacks? Good Luck on That One.

2011-02-16T09:02:00.001-07:00

I just reading finished yet another preachy Internet article listing all the "bad" snack foods and telling people they had to eat healthy snacks instead. Their bad list had the usual suspects--doughnuts, snack cakes, cheese and crackers, and movie theater microwave popcorn. Their suggested replacements included fruit and yogurt parfaits and fat-free microwave popcorn.

Have you ever tasted fat-free microwave popcorn? I have. It had to be some of the worst tasting stuff I've ever put in my mouth! It was so dry I thought I would choke on it, and it had no flavor whatsoever. I may as well have been eating cardboard. And while a yogurt parfait is more flavorful than fat-free popcorn, how many of you, honestly, if given the choice between a yogurt parfait and a hot fudge sundae, would actually prefer the taste of the yogurt parfait? I know which one tastes better to me.

You can bash potato chips, doughnuts, chocolate cake, and ice cream cones all day long, and people will still bypass the fruit in favor of the ice cream. For most of us the ice cream simply tastes better. The taste of flavorful foods is a physical pleasure and all the preaching in the world about eating healthy food isn't going to change that.

To me the solution is teaching moderation, preferably at a young age. When I was growing up my parents had rules about snacks and desserts. We couldn't have a cookie whenever we felt like it. We could, however, have a snack when we got home from school, but there were limits. While we could have whatever we wanted--cookies, potato chips, or ice cream, snacks were not allowed after five o'clock because it would spoil our dinner, and dessert was only allowed if we ate everything on our dinner plate. So if we wanted a piece of that chocolate cake we'd better make sure we finished all our vegetables first.

My siblings and I somehow managed to grow up healthy, despite eating cookies, cake, potato chips and ice cream. Maybe it's because along with regulating how much snack food we could consume our parents discouraged us from sitting on our keisters all day. We were encouraged to go outside and play. We took swimming lessons in the summer. Physical education was part of the school curriculum. As we grew older one brother got involved with high schools sports and both of my older brothers were avid water skiers. I took up horseback riding. It's amazing what a little physical activity can do to help people stay healthy.

Yes, people should be encouraged to eat more healthy foods and to exercise more, but let's be realistic. Most people are not going to give up ice cream for tofu, nor will they react favorably to someone in authority telling them what foods they can and can not eat. But they can be taught good nutrition and be encouraged to eat snack foods in moderation.

My thought for the day.

Crazy About Valentine's Day Cake and Cupcakes -- 2011

2011-02-13T18:11:00.001-07:00

Valentine's Day has always been a funny holiday for me. It's always been anti-climatic. It falls just about the time we've all finished winding down from Holidays, and it's just a few short days after my birthday.

When I was a kid we had a Valentine's Day party every year at school and it was always a lot of fun, but it's been a non-event for most of my adult life. Spouses and boyfriends never did that much for me on Valentine's Day, not to be mean or hurtful, but because it was so close after my birthday that they were usually tapped out.

That said, for whatever reason I'm in the spirit for Valentine's Day this year. Maybe it's because there's been more doom and gloom than usual the past few years with this recession that I'm convinced will never end. There's just something cheery about little pink and red hearts, and besides, it's a good excuse to add something to my cake portfolio.

I'm really starting to think outside the box when it comes to cake decorating. Not that there's anything wrong with roses and shells around the perimeter of the cake--it's just so--ordinary. I'm having more fun creating my own decorations out of candy. This year I decided to make my own little pink and red hearts, and drape them over the cake like a ribbon. (Okay, I didn't make the little sweethearts candy. I just added them for extra fun.) And I made enough candy for the cupcakes too. Tomorrow they go to my Toastmasters meeting and to my friends at the antique mall. I'm afraid I'm turning all my friends into a spoiled bunch, but it's really nice to feel appreciated.

Happy Valentine's Day.

The Cure for White Bread Blues--Refrigerated Bread Pudding

2011-02-12T14:53:00.006-07:00

I honestly try to avoid being a "food snob," but there really are a few foods out there that make me wrinkle my nose in disgust. One of those foods is prepackaged white bread. I have no use for it. They say it has little, if any, nutritional value, and I much prefer the flavor of whole wheat or multi-grain breads. So imagine my surprise when I came upon a half consumed loaf of generic white bread in the back of my freezer. It had been left there by out of town friends who visited a few months ago. They left it, no doubt, because they don't like wheat bread and they wanted to have it on hand for their next visit.

Sadly, one of them has been seriously ill for sometime, so it's probably going to be awhile before she's well enough for them to return. In the meantime there isn't much left to do with that bread besides defrost it and use in some of the recipes I'm testing for Rosie's Riveting Recipes, the updated version of Anna's Kitchen, which will, hopefully, be out sometime in 2012.

I managed to get rid of four slices this morning testing the following bread pudding recipe. It's a classic that your grandmothers may have made, and it tastes just as good today as it did in the 1940s. One nice thing about many of these classic dessert recipes is that they are sweet, but not so sugar-laden that they knock you out.

REFRIGERATOR BREAD PUDDING

1 envelope plain gelatin
2 cups milk
½ cup light or dark corn syrup or 1/3 cup sugar
¼ teaspoon salt
4 slices white bread (2 ½ cups cubed)
2 eggs, slightly beaten
1 teaspoon vanilla
nutmeg, if desired

Soften gelatin in ¼ cup cold milk. Scald remaining milk with corn syrup (or sugar) and salt in double boiler. Add gelatin and stir until dissolved. Remove crusts and cut slices of bread into cubes. Pour hot milk slowly over beaten eggs, stirring constantly. Return to double boiler. Add bread cubes and cook until custard consistency, stirring constantly. Remove from heat. Add vanilla and beat with rotary beater until frothy. Turn into one large (or individual molds) that have been rinsed in cold water first. Chill. When firm, un-mold and serve with cream or any sauce. Sprinkle with nutmeg.

Modern adaptation: Be careful not boil the milk. The beaten eggs can be slowly added to the milk mixture in the double boiler, stirring constantly as directed in the original recipe, until they are well blended. To give the pudding a bolder flavor add ¼ teaspoon ginger, ¼ teaspoon cinnamon, and ¼ nutmeg with the vanilla. The pudding can also be poured into ramekins and served with whipped cream, cinnamon, or nutmeg on top, as suggested in the original recipe.

Loves Labors Lost?

2011-02-08T22:56:00.006-07:00

I was so excited about getting a good start on my garden. I'm still new to gardening but I didn't do bad last year. With inflation rearing its ugly head and food shortages becoming more common in other parts of the world this is as good a time as ever to start growing more of my own food.

Here in Tucson our growing season starts early. Some vegetables, such as lettuce, cabbage and onions can be planted as early as January. So I had a couple of guys come over with a tiller and we did some planting and got my garden off to a good start. Or so I thought. Then the bad thing happened.

We've been having crazy weather all over the world this year, but so far we in Tucson had missed the brunt of it. That is, until about a week ago. Then we had weather like we haven't had in half a century. Last week we got hit by an Arctic blast with near record and even record breaking cold temperatures, including 15° overnight lows--not the best thing for a newly planted garden. All I could do was give it a really good watering, cover as much as I could with sheets, and wait.

Four days later the weather finally came back to normal. Although I lost some plants it could have been worse. The onion and garlic bulbs I planted hadn't come up yet, so they should be okay. In fact today I noticed some of them are beginning to come up. And another batch of onions looks like they're going to make it too. I lost some of my cabbage, cauliflower and broccoli, but I think some may still make it. I'll keep watering and I'll probably know for sure in another day or two, then I'll have to dig up the dead ones. I still have my receipts and Home Depot will give me credit, but here's the kicker--they lost all the plants in their inventory.

This weekend I'll replace what I can, then in about another month or so I'll plant the corn, squash, and the rest of the onions. I left the seeds in the shed, but seeds are pretty cold resistant, so they should all be okay.

It's funny how we urbanized Americans can take food so much for granted. Here grocery stores are always well stocked, and let's hope they always stay that way. Home gardening will teach you just how fragile our food sources can really be.

My thought for the day.

GM

UPDATE: After a few days of watering it looks like more of them are coming back. Not all, but I didn't lose as many as I originally thought.

Historic Recipe -- Hamburger Vegetable Soup

2011-02-05T11:11:00.003-07:00

There's nothing like a bowl of hot soup on a cold winter's day. It warms the heart and the soul. This soup, courtesy of Anna's Kitchen, is easy to prepare and totally delicious.

You may want to consider serving this at your Superbowl party, and since it takes less than thirty minutes to do the prep work you'll have plenty of time to spend with your guests. Or watch the game. Or do what I do, watch the commercials and do other things during the game. (I confess. I've never been much of a football fan.) But I digress...

HAMBURGER VEGETABLE SOUP

3/4 to 1 lb hamburger
1/3 cup chopped onion
2 cups canned or cooked tomatoes
2 cups potato cubes
2 medium-diced carrots
1/3 cup diced celery
2 teaspoons salt
1/4 cup rice
1/8 teaspoon pepper

Brown meat and onion lightly in 2 tablespoons fat or drippings, add all rest of ingredients in large kettle, add 1 1/2 quarts water and simmer slowly 3/4 to 1 hour. Serve with toast or crackers as the main dish for lunch or supper. Makes 4 servings.

Modern adaptation: To give the soup more zing use chicken stock instead of water, and add 1 teaspoon cumin. A 14.5 ounce can of tomatoes works nicely. Cooking oil can be used for fat or drippings if using lean group beef. Additional fat or oil may not be necessary if using regular ground beef.

My Five Mother Sauces

2011-01-31T11:07:00.008-07:00

Even though my mother started teaching me how to cook while I was very young, I'd never heard of the five "mother sauces," or at least I never heard them referred to by that name, or number, until I started watching shows like Hell's Kitchen. Yes, we cooked with sauces, although we usually called them gravies. I guess the reason Mother never told me about the five mother sauces is because they're a French concept, and our family didn't do French cooking. We ate American cuisine, with an Old West and southwestern influence, so that's the cooking style I was taught.

The five mother sauces, according to the Lynn's Country Kitchen website, are Bechamel, Espagnole, Hollandaise, Mayonnaise, and Vinagrette. All noble sauces, and we regularly used three of the five. However Hollandaise sauce was something that my mother only served on asparagus and Eggs Benedict, and she only prepared those dishes on special occasions. I myself don't use Hollandaise sauce at home, although I love to order Eggs Benedict at a Sunday brunch. It's one of those special treat dishes that makes going out more memorable. We also never called Bechamel sauce by that name. We simply called it white sauce. Now I'm not knocking any of these sauces, I'm just listing the sauces that my mother taught me to use, and the ones that I use in my own kitchen.

White Sauce, as I just mentioned, which I make by blending milk with flour or cornstarch, and butter or meat drippings. It's my base sauce for making gravies which I serve over mashed potatoes, biscuits or toast. I usually use pan drippings for my base, and for Thanksgiving dinner I use it for making giblet gravy.

Mayonnaise. The perfect emulsifier for sandwiches and chicken or tuna salads. I also love mayo on my burgers. I've even tried a few baking recipes which include mayonnaise, and they come out nicely. Since it's made with eggs and vegetable oil it stands to reason that batters with mayonnaise would add a nice, rich quality to baked goods.

Vinagrette was another sauce my mother taught me to make and I love it on salads. Bottled salad dressings simply can't compare with a freshly made vinagrette. I find that rice vinegar yields the best results.

Now here is where I differ in my kitchen. Instead of Hollandaise and Veloute I use two other sauces, tomato and chicken stock.

Tomato sauce has to the sauce I cook with the most. I use it as a base for my spaghetti sauce, chili con carne and some soups. It's also the base for taco sauce, enchilada sauce, picante sauce, and barbecue sauce, all of which are sauces I frequently use. I simply can't imagine cooking without tomato sauce or a tomato sauce based product.

Chicken stock is something I've only recently adapted, and now I don't know how I ever cooked without it. Not only do I use it as a soup base, I'm also using it in stews, chili con carne, and many other savory recipes. If it's a savory recipe calling for water I'll probably use chicken stock, or maybe beef stock, instead.

No doubt there's some food snob out there who will pan me for not being taught the five mother sauces, or for not using all five of the mother sauces, or for considering tomato sauce a mother sauce. However the point I'm making is that while the five traditional mother sauces may be used for French cuisine, there's a whole more than just one cooking style out there. One of the benefits of reading food blogs from other parts of the world is discovering just how many different types of cuisines there are, and even if I never try any of them in my kitchen, learning about them is fascinating and enlightening experience.

GM

Historic Recipes -- Gingeroons

2011-01-28T13:48:00.001-07:00

Here's a classic recipe, courtesy of Anna's Kitchen, for something sweet, with just a little bit of spice, to serve at your Superbowl party, (or whenever you have any other good excuse to bake a batch of cookies).

Even though sugar was rationed at the time this recipe was first created it didn't mean that people went without sweets entirely. They simply used other ingredients, such as corn syrup or molasses, to help make sugar stretch, or as a sugar substitute. During the war years mothers and wives baked cookies such as these and shipped them to sons and husbands serving overseas. This particular recipes yields a generous amount of cookies that are packed full of flavor. For those of you who may not care for molasses, (and that includes me), simply use dark corn syrup as a substitute. Enjoy.

GINGEROONS

3 1/4 cups sifted enriched flour
3 teaspoons baking powder (or 2 1/2 teaspoons double-acting)*
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup shortening
1 cup sugar
2 eggs, unbeaten
2/3 cup dark molasses

Sift flour once, measure; add baking powder, baking soda, salt, and spices; sift together three times.

Cream shortening; add sugar gradually, beating until light. Add eggs, one at a time; beat about one minute after each addition. Add molasses; beat well. Add dry ingredients in 3 portions; mix well. Drop by spoonfuls onto greased baking sheets. Sprinkle lightly with sugar. Bake in hot over (400º F) for about 10 to 12 minutes until done. Do not stack or store until cold. Makes about 3 1/2 dozen cookies.

Note: If desired, decrease sugar to 1/4 cup; add 1/2 cup strained honey or corn syrup.

• Most modern baking powders are double-acting.

Modern adaptation: Dark corn syrup may be used as a substitute for molasses.

Our Mother's Recipes -- Hot Ruby Spiced Cider

2011-01-25T11:12:00.002-07:00

If you're looking for a warm and soothing non-alcoholic beverage to serve at your next get-together try this. It's an oldie but a goodie from a friend's mother's recipe box that will probably go over well at a Superbowl party.

HOT RUBY SPICED CIDER

1 quart cranberry juice
1 quart apple cider
4 cinnamon sticks
8 whole cloves
juice from two squeezed lemons

Combine all ingredients in a small stockpot or large saucepan. Bring mixture to a boil and turn heat to low. Simmer, uncovered, for 10 minutes. Remove spices and serve in hot mugs.

Groovy Guacamole

2011-01-22T19:10:00.002-07:00

Okay, I'll admit it. I've never been much of a football fan, but some of my friends are, so this one is for you. Guacamole is the perfect dish for a football game, (goes good with DVD movies too), and it's such an easy dish to prepare that I've never written down the recipe, till now.

The secret to making good guacamole is making sure your avocados are ripe, but not too ripe. They should feel soft to the touch and give slightly when squeezed. If they feel mushy they are overripe and will have a bitter taste. It they feel firm and have little or no give when squeezed they are not ripe enough.

For this recipe I personally prefer Pace Picante Sauce, but any salsa will do.

GROOVY GUACAMOLE

2 to 4 ripe Hass Avocados
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 to 2 tablespoons sour cream (optional)
2 to 4 tablespoons salsa or picante sauce
dash of lemon juice

Slice avocados in half and remove the pits. Scoop the insides of the avocados into a medium size mixing bowl. Mash with a fork until smooth and add seasonings. If a more creamy guacamole is preferred add 1 or 2 tablespoons of sour cream until desired consistency is achieved. Add picante sauce, a small amount at a time. Taste. Add more picante sauce, if desired. To help keep the guacamole fresh add a dash of lemon juice. Guacamole can be served as a dip with tortilla chips. It can be also used as a condiment for tacos, cheese crisps, or hamburgers.

Note: If guacamole should turn brown simply stir.

Historic Recipe--Beef Biscuit Roll

2011-01-20T18:13:00.001-07:00

If you like biscuits and gravy, or if you're looking for a twist to the traditional hamburger, you'll probably enjoy this. It's a different approach, and the results are delicious. This recipe comes from Anna's Kitchen and will be included in my upcoming cookbook, Rosie's Riveting Recipes.

BEEF BISCUIT ROLL

1 lb ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter or bacon drippings
1/3 cup milk
2 cups flour
2 - 3 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon pepper

Brown the beef, onion and green pepper in butter or drippings in a frying pan. Add seasonings.

Make biscuit dough by sifting flour, salt, baking powder, cutting in bacon drippings, add milk slowly until the dry ingredients are moist. Roll out on a floured board to about 1/4 inch thickness. Brush with melted drippings or melted butter. Spread with meat mixture and roll like a jelly roll. If dough is too soft, chill in refrigerator first, then cut in 1 1/2 inch slices. Place in greased pan, cut side up, brush tops with melted butter or beef drippings. Bake 20-25 minutes at 450º. Serve with brown gravy or cheese sauce. Makes 5-6 servings.

Modern adaptation: Since today’s baking powders are double-acting limit baking powder to 1 ½ to 2 teaspoons. Brush the dough with olive oil. While meat is baking add 1 to 2 tablespoons of flour to the pan drippings. Add milk and heat to simmering to make a gravy, or top with your favorite hamburger condiments.

It's All About Baby Steps

2011-01-17T09:10:00.006-07:00

I've been watching Worst Cooks in America on Food Network, and I feel for those contestants. It's so obvious they don't have the skills or the self-confidence to prepare the dishes they're being challenged to make. I've been cooking most of my life, and some of the dishes I've seen on that show would be a bit challenging for me as well. What's even worse is they've taken away their recipes and the notes they take from the chef's demos. I know it's just a TV show and that it's produced for entertainment purposes only, but that said, this is not how you teach people to cook.

Cooking, like any other skill, takes time to master, and if you're teaching someone how to cook you start them out with the very basics. When I first started learning how to cook no one expected me to prepare chicken cordon bleu--they expected me to make French toast.

I started out learning how to make scrambled eggs, bacon, and the aforementioned French toast. Then I learned how to make hash browns. Yes, there is a pattern here. Traditional American breakfast foods are some of the easiest dishes to prepare, making them the best place to start teaching a novice how to cook. And since it's hard to mess up scrambled eggs their confidence starts to build. Beginners can start learning basic knife skills by learning how to prepare salads. I'm no big fan of hamburger helper, but it's a good place to start teaching a beginner how to follow a recipe, and since it's a prepackaged kit it's once again hard to go wrong, so the novice's self confidence keeps building. From there they can start to learn more complex recipes--beef stew, chili con carne, beef stronganoff, and so on.

The same approach applies when teaching someone how to bake. My mother started teaching me by introducing me to cake mixes and canned icing. From there I started working with the cookie recipes on the back of the chocolate chip packages. Then I worked my way up to learning how to bake casseroles.

It's all about baby steps. Some will have more of a natural talent then others, and those who demonstrate a particularly strong talent or desire for cooking or baking may end up becoming professional chefs, however most won't take it that far. This is true of anything in life. Cooking however is a life skill, so we all need to be taught some basic cooking skills, such as learning how to make scrambled eggs or beef stew.

My thought for the day.

GM

Our Mother's Recipes -- Cranberry Surprise Muffins

2011-01-16T18:44:00.001-07:00

Who says cranberries are just for Thanksgiving and Christmas? Cranberries are a healthy food which supposedly help maintain a healthy bladder. This recipe comes from a friend's mother's recipe box. It's easy to prepare and a delicious way to enjoy cranberries year round.

CRANBERRY SURPRISE MUFFINS

1 12oz package corn muffin mix*
1/3 cup canned whole cranberry sauce
1/4 teaspoon grated orange rind

Preheat oven to 400°F. Grease muffin tins or use paper baking cups. Prepare muffin mix according to the package directions and combine cranberry sauce and orange rind. Fill each cup about halfway, drop a teaspoonful of cranberry mixture, and top with a small amount of batter. Bake 15 minutes or until muffins are brown. Makes approximately 12 muffins.

* If a 12 oz package of corn muffin mix is not available use an 8.5 package of mix and decrease cranberry sauce to 1/4 cup.

Breaking Free of a Culinary Rut

2011-01-13T09:34:00.008-07:00

I don't know how it happened. It was such an insidious thing. It crept up on me so slowly that I wasn't even aware it was happening until it was nearly too late...

I started cooking when I was eight years old. My mother, and her mother before her, were pretty darn good cooks. Mother began passing her cooking skills on to me at a young age, and I found I really enjoyed cooking and baking. By the time I was in high school I was doing my fair share of the meal planning and the cooking.

My dad was also a good cook. He could open the refrigerator, grab whatever he'd find, throw it all together, and come up with a pretty good dish. Both of my older brothers have this ability as well. If there's a gene for good cooking I think my entire family had it.

Mother always insisted that we all sit down at the dinner table together and share a meal as a family. It was a good rule, and I think if more families followed it today the world would be a much better place, but I digress. Mother made a number of delicious dishes that she frequently served--lasagna, beef stroganoff, tacos, and pork chops, just to mention a few. She'd also search through the women's section of the newspaper every Wednesday for new recipes to try. Everything was wonderful, with only one exception. Her fried chicken wasn't all that great. She would put a light coat of flour on the chicken, lightly brown it in a very small amount of oil, and then bake it in the oven. (Sorry Mom, but that's not fried chicken!) So, with the exception of the fried chicken, I learned how to create many wonderful meals, all from her. Then I grew up and went off to college, and that's when the bad thing began to happen.

As soon as I got my first college apartment I began picking up some bad habits. I started buying a lot of frozen pizza, ramen soup and hamburger helper, and while I would still occasionally make the beef stroganoff, I found I was fixing the frozen pizza or the hamburger helper far too often. I rationalized it by "being too busy" to really cook, but in hindsight I now realize that I was allowing myself to become lazy in the kitchen. One college boyfriend was a bright light in that he too was an excellent cook, and I learned some good cooking tips from him, but alas, he didn't want to make a long-term commitment.

After college my lazy cooking habits continued, and again I could rationalize them by being too busy, or by having too many leftovers to deal with. I've been married twice, but neither spouse was a food aficionado. (That should have been my first clue.) One could have lived very happily on peanut butter and jelly sandwiches and shredded wheat cereal, while the other one's favorite restaurants were McDonald's and Chinese food buffets. There was no real incentive for me to cook for either of them. Neither one had any appreciation for a good, home cooked meal made from scratch, and since there were no children from either marriage the laziness continued. Also during those years other bad habits emerged, such as eating out far too frequently, along with a dependency for bringing home take-out meals.

I went through a mid-life career change and started doing historic presentations for schools and associations. One program I did was on the WWII home front, so I wrote Anna's Kitchen: a Compilation of Historic WWII Ration Recipes, as a back of room item for my WWII presentations. I compiled my historic recipes, laid out the pages, designed the cover, and self-published it. I also started trying a few of the recipes at home. I found them to be very tasty, but since none of them included french fries my husband, as usual, wasn't impressed. Once again I lost my motivation for cooking, along with losing any desire for trying new recipes.

Over time I've grown considerably as an author, and I've been working on a manuscript for a new edition of Anna's Kitchen, which will be titled, Rosie's Riveting Recipes. This time around however I'm seeking a literary agent and a traditional publisher. One prospective agent I interviewed pointed out that I need to test most, if not all, of the recipes. Finally, a culinary lifeline. I now have the perfect incentive to not only start cooking real food again, but to learn and grow and to create new dishes. It's like I've been reborn. My McDonald's loving hubby is long gone, (thankfully), and I now have supportive friends who are more than happy to be taste testers and even take home some of the leftovers. It's nice to finally feel appreciated for my culinary efforts.

So I'm now in a much better place. With so many recipes to test I'm no longer stuck in a culinary rut and I'm once again excited to try out new dishes. I'm also finding that my overall self-confidence and self-esteem is improving as well. And who knows, maybe somewhere along the line I'll finally learn how to make fried chicken.

GM

Historic Recipe -- Luncheon Soup

2011-01-10T13:12:00.001-07:00

It's soup season once again, and this soup is both hearty and easy to prepare. Best of all, you probably already have most of the ingredients in your refrigerator. This soup is included in Anna's Kitchen, and it will also be in my upcoming historic cookbook, Rosie's Riveting Recipes: Cooking on the Home Front Line. Enjoy.

LUNCHEON SOUP

3 1/2-oz glass or 4-oz cellophane roll dried beef*
4 medium potatoes
1 teaspoon salt
3 tablespoons butter
1/4 cup shopped onion
3 cups milk
1/8 teaspoon pepper

Peel potatoes and cut in tiny cubes. Cover with 1 quart boiling water, and salt and let cook gently until potatoes are tender. Do not drain. Meantime place butter in small saucepan and add chopped onion and beef broken into small pieces. Let cook gently until beef is frizzled and onion clear. Combine with potatoes. Add milk and cook gently for 10 minutes. Add pepper. Serve hot with toasted crackers. Yields 6-8 servings.

* Prepackaged deli sliced roast beef can also be used. For more zing add ½ teaspoon season salt and increase pepper to ¼ teaspoon.

Our Mother's Recipes -- Yellow Cornbread

2011-01-06T16:14:00.004-07:00

There's just nothing quite like the taste of fresh baked cornbread made from scratch. This recipe came from a friend's mother's recipe box, and no doubt lots of other mothers and grandmothers used the same, or a similar recipe. This is the perfect side for chili con carne or southwestern style roast beef soup.

YELLOW CORNBREAD

1 cup yellow cornmeal
1 cup sifted flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup soft shortening
1 cup milk
1 egg

Sift dry ingredients together into a mixing bowl. Cut in shortening until well blended. Beat milk and egg together in a small mixing bowl and mix with dry ingredients until just blended. Pour into a well-greased 8 x 8 inch baking pan. Bake in a hot (400° F) oven for 25 minutes or until done.

For a sweeter cornbread sift 1/4 cup sugar with the dry ingredients, and cut shortening to 1/4 cup. This batter is also good for baking corn muffins or corn sticks.

Southwestern Style Roast Beef Soup

2011-01-04T09:56:00.003-07:00

There's a charming little bistro in a neighborhood antique mall that serves a tri-tip soup one day a week. It's absolutely delicious and has a flavor similar to home made chili con carne.

One night while making a roast beef for dinner a friend called while it was in the oven, and as we were chatting I started smelling the roast. By the time I got off the phone and got it out of the oven it had gone from rare, (the only way I like it) to medium-well. Needless to say I had a lot of leftover roast beef on my hands, so the next day I decided to duplicate that tasty bistro soup, and my interpretation came very, very close.

SOUTHWESTERN STYLE ROAST BEEF SOUP

1/2 to 1 pound cooked roast beef (such as round, tri-tip or rump roast), including the pan drippings
1 cup chicken stock
1 can diced tomatoes (14.5 ounce)
1 can tomato sauce (14.5 ounce)
1 cup mixed vegetables
1 cup uncooked pasta (such as penne, rotini, farfelle, shell or noodles)
2 teaspoons cumin
1/2 teaspoon lemon pepper
1/2 teaspoon black pepper

Chop roast beef into small, bite-sized cubes. Blend all ingredients in a small stockpot and bring to a boil. Reduce heat, cover and simmer for about 30 minutes, stirring occasionally. Serve with hot cornbread.

My Personal Take on the Film "Food Inc."

2011-01-02T09:22:00.003-07:00

I remember hearing some buzz about this documentary last year when it first came out, and it finally worked its way up my Netflix queue.

Food Inc. in an interesting and educational film to say the very least. Like most Americans, I didn't know where most of my food came from, other than the grocery store and what I saw on episodes of the Food Network show, Unwrapped. But unlike the producers of this film, I don't think factory style of mass production of food is necessarily a bad thing.

Starting with the Industrial Revolution in the late 19th Century, and continuing well into the 20th Century, the United States has gone from an agrarian society to an industrialized society, while at the same time our population has exploded. According to the 2010 United States Census, there are now approximately 310,568,735 people living in our country, yet, according to other government data, less than 1% of our population lists farming as their occupation, and only 2% actually live on a farm. So how can so few people feed so many? The only solution is to make modern day agriculture as highly efficient as possible.

I do agree with the film's producers when it comes to the treatment of farm animals. They are living creatures, and even if they are being raised for food they still deserve to be treated as humanely as possible. Perhaps the best way to insure that happens is by the local ballot initiative, something not addressed in Food, Inc. Within the past few years here in Arizona there have been laws passed, via the ballot initiative, that have changed the way farm animals can be raised and housed, at least in our state, much to the chagrin of some food producers. It can be done.

I also agree that consumers should be encouraged to buy locally whenever possible because buying local helps our communities. It is also my personal hope that as we Americans search for ways to reinvent ourselves to deal with high unemployment and this never ending recession, that the family farm can be rediscovered, and that local farming can help revive our economy. If not nationally, then at least on a regional level.

Whether or not you agree with all of the filmmaker's positions, and I certainly did not, Food Inc. is certainly interesting to watch and well worth your time.

My thought for the day.

GM

Historic Recipe -- Creamed Dried Beef on Baked Potatos

2011-01-01T16:09:00.001-07:00

It's funny how some recipes can sound bland and boring on paper, but then when you try them you find yourself pleasantly surprised at just how delicious they end up tasting. For me, this was one of those recipes. It was originally included in Anna's Kitchen, and when I tested it I was pleased to discover that it came out much tastier that I thought it would, so it will remain in the updated version of Anna's Kitchen, which will be titled Rosie's Riveting Recipes. It's also very hearty, so it can be served as a main course as well as a side dish. Best of all it's easy to prepare and very inexpensive. If dried beef is not available prepacked deli-sliced roast beef can also be used.

CREAMED DRIED BEEF ON BAKED POTATOES

1/4 lb dried beef broken in small pieces
1/4 cup butter
1/4 cup chopped onions
1/4 cup flour
1 cup evaporated milk diluted with 1 cup water
1/4 cup green pepper
1 teaspoon Worcestershire Sauce
2 – 4 baked potatoes, split open

Brown onions in butter and blend in flour. Add milk gradually and stir until thick. Add remaining ingredients and serve over split baked potatoes. Yield: 4 servings.

Holiday Bark Candy

2010-12-30T12:00:00.001-07:00

I'm always for trying new things in the kitchen, and this year I tried making bark candy for Christmas. I may be a novice, but with a little more practice I'm competent I'll get the hang of it. The first batch came out very tasty but I made it too thick so it was hard to cut. The next batch was equally tasty, but I made it just a little too thin, so many of the m&ms and Hershey kisses fell out when it was cut. Of course, in neither instance did this stop people from digging in and enjoying it.

New Year's is coming up, so I'm going to give it one more try. Even if it does get messy or if some of the pieces fall out, somehow I think it will still be enjoyed and appreciated.

GM

Crazy About Christmas Cupcakes with Fondant Candy

2010-12-27T17:11:00.002-07:00

Since I had to drive from Tucson to Phoenix to prepare dinner on Christmas day I decided that cupcakes would be the easiest dessert to transport. Cupcakes also make great desserts because no cake knife or plates are needed. They're the best darn on-the-go desserts on the planet.

Since it was Christmas I wanted to do something really special. Somehow over the years I've managed to hang on to my recipe box from my grade school home economics classes, and among those recipes is one for fondant candy. While not quite sturdy enough to use for sculpting or for covering a cake, it can be handled like a cookie dough and cookie cutters can be used to cut out decorations. Oh, by the way, unlike those packaged fondants, this fondant actually tastes quite good. It has a buttery, minty flavor.

CHRISTMAS FONDANT CANDY
(adapted from Mrs. Witt's 7th grade home economics class)

3 tablespoons butter or margarine
1/4 cup evaporated milk
4 1/2 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon peppermint extract
1/2 teaspoon wintergreen extract
red and green food coloring

Melt butter or margarine in a saucepan over low heat. Stir in evaporated milk, vanilla and salt. Remove from heat: add powdered sugar, gradually. Turn out onto a board sprinkled with powdered sugar and work with hands until smooth. Makes two cups of fondant.

Divide fondant in half. Add peppermint extract and 2 drops of red food coloring to one half of the fondant; add wintergreen extract and 2 drops of green food coloring to the other half. Place each half of the fondant onto cutting board sprinkled with powdered sugar and roll out to about 1/4 inch thick. Use a cookie cutter to cut out Christmas shapes and place on top of iced cupcakes. Any remaining pieces of fondant can be placed on a serving plate and served with other Christmas candy.

My Grandmother's Green Beans

2010-12-26T10:36:00.006-07:00

It was a bittersweet Christmas for me this year as my mother is in failing health and probably won't be around for very much longer. I decided to make Christmas dinner for her this year and, rather than the traditional turkey or roast beef, I made some of her favorite dishes--leg of lamb and her mother's recipe for green beans.

I don't know if this recipe was ever actually written down anywhere or not. My grandmother prepared it for years, as did my mother, and it was always a family favorite. I too have played with it a little over the years myself. It's and oldie but a goody, and there are probably a lot of other grandmothers out there who made this dish as well. Here is my interpretation. Please consider this recipe as a guide as I never make it the quite the same way twice.

GM

GRANDMA'S HOMEMADE GREEN BEANS

1 to 1 1/2 pounds fresh green beans
3 or 4 red potatoes
3 or 4 slices of bacon
1/2 cup chicken broth
water

Wash green beans, snap off ends, snap into two or three bite-sized pieces and drop into a large mixing bowl. Scrub and dice the potatoes and add them to the beans. Cut bacon slices into small pieces and brown in a small stockpot. Once bacon is browned dump in the green beans and potatoes. Add chicken broth, stir, and cover. Reduce heat to low and simmer for approximately 30 to 45 minutes, or until the potatoes are tender and cooked all the way through. Stir occasionally, and, if necessary, add small amounts of water to prevent the beans from scorching. Salt and pepper to taste. Serve as a side dish with pork roast, pork chops or fried chicken.

Christmas Candy Cane Cake

2010-12-23T08:10:00.002-07:00

This cake was a big hit at the Tombstone Vigilantes Christmas party, and it's so easy to do. Simply use your favorite cake recipe or cake mix, (classic white or chocolate are recommended), and ice the cake with your favorite icing. I used the Wilton icing recipe that came in my cake decorating course books, but even canned icing from the supermarket should work with this cake.

Once the cake is iced you need to pulverize some candy canes. I recommend using the smaller candy canes as they are easier to break. I left them in their wrappers and smashed them with a hammer, or you may prefer to put them in a baggie and use a rolling pin, Whatever technique you use you will find it's a good fix for a bad hair day, or a fun activity for restless children. Once the candy canes are broken down into tiny bite sized pieces simply sprinkle them on the top and sides of the cake.

Tip: Add a teaspoon of peppermint extract to the cake batter and the icing. If either recipe calls for vanilla extract omit it and use the peppermint extract instead. This will give the cake a subtle peppermint flavor that will complement the candy canes.

Enjoy.

GM

My Continuing Quest to Make the Perfect Bowl of Chili

2010-12-22T09:42:00.006-07:00

Some dishes always seem to bedevil me, and for many years chili con carne was one of them. I always seemed to have all the right ingredients; chili powder, ground beef, onions and tomatoes, and my chili always tasted good, but there was always something missing. Something that I just couldn't quite put my finger on.

Then I started watching the Master Chef competition, and one of the hurdles the contestants had to clear was a taste test to determine all the ingredients in a pot of chili con carne. Yeehaw! It was a serendipitous moment, so I really paid close attention. One of the ingredients that nearly all the contestants got right was cumin. Cumin? I'd never heard of it. To the best of my memory it wasn't a spice that my mother ever used, so it wasn't in my kitchen. Well, there was an easy remedy for that. The next time I went to the dollar store I bought a jar of cumin, and the next time I made chili I opened it. As soon as I took a whiff, EUREKA! That was the allusive ingredient that was always missing from my chili. That batch turned out to be the best pot of chili con carne that I ever made.

I never make my chili the same way twice, so please consider this recipe a general guide.

CHILI CON CARNE

1 to 1 1/2 pounds ground beef
1 medium size onion, chopped
1 can diced tomatoes
1 can Ranch Style Beans
1 can red kidney beans
1 small can diced green chili peppers
1 small can (6 oz) tomato paste
3 tablespoons red chili powder
2 teaspoons cumin
1 teaspoon black pepper

Brown ground beef and onions in a small stock pot. Once meat is browned all the way through add tomatoes, Ranch Style Beans, kidney beans, green chilies and tomato paste. Stir all ingredients thoroughly until tomato paste is smooth. Add seasonings and bring the mixture to a boil. Reduce heat to low, cover and simmer for 20 to 30 minutes, stirring occasionally. If desired, serve each bowl of chili topped with chopped onions, chives or cheddar cheese. Corn bread makes a nice side dish, or drop a piece of cornbread in the bottom of the bowl and serve the chili over the top.

Historic Recipes- Peppermint Candy Layer Cake and Whipped Cream Topping

2010-12-20T16:19:00.002-07:00

Peppermint, cakes and the Christmas holidays all go together, and this historic recipe, courtesy of Anna's Kitchen, is perfect for the season. The topping recipe comes from my forthcoming cookbook, Rosie's Riveting Recipes: Cooking on the Home Front Line. Enjoy this holiday blast from the past.

PEPPERMINT CANDY LAYER CAKE

1 cup sugar
1/2 cup margarine
1/2 teaspoon salt
2 eggs
2/3 cups milk
2 cups cake flour
2 1/2 teaspoons baking powder

Cream together margarine, sugar and salt. Stir in beaten eggs. Sift flour with baking powder twice. Add flour mixture alternately with milk, about 1/2 of each at a time. Pour into two 8-inch layer pans, lined with paper or greased with margarine and floured. Bake at 375º F for 35 minutes. When cool put layers together with white icing. Decorate with peppermint candy using whole sticks on top, crushed on sides.

Modern Variation: Since today’s baking powders are double-acting decrease baking powder to 1 ¼ teaspoon. For best results use a small (6 cup) bundt pan, a medium (8 x 4 inch) loaf pan, or an 8 x 8 inch square pan. To add some peppermint flavor add ¾ teaspoon peppermint extract. If desired, top with Whipped Cream Topping.

WHIPPED CREAM TOPPING

1 cup whipping cream
½ cup crushed peppermint candy
or ½ cup crushed peanut brittle
or 4 tablespoons jam or marmalade

Whip whipping cream until stiff. Fold in crushed candy or jam or marmalade.

Modern Variation: For peppermint candy topping add ¼ teaspoon peppermint extract to give the topping more peppermint flavor

My First Christmas Cake of the Season

2010-12-17T09:13:00.002-07:00

Christmas cakes are so much fun, and sometimes the decorating can be very simple. Cookie cutters make great cake decorating patterns--just press down into the icing and viola! I used buttercream icing with a star tip to get this effect, and yes, the red icing just wasn't cooperating, but I figured since I was using the red to make ornaments it wouldn't be that big of an issue, and indeed no one complained about the cake when it was served. However, if you don't know how to use a tip, you could get a very nice effect using gum drops or m & m candies.

Have fun.

GM

Legends in the Kitchen - a Fun and Flavorful Celebrity Cookbook

2010-12-15T08:58:00.001-07:00

Who says a cookbook can't be fun?

Legends in the Kitchen, a cookbook by Mrs. Howard Keel and Linda Radke is just that. With fun interior graphics and celebrity photos it's a feast for the eyes. It also has a variety of delicious recipes contributed from Hollywood celebrities including Gloria Loring, Victoria Principle, Stefanie Powers, Beau Bridges and Andy Williams. The easy-to-prepare recipes include appetizers, main courses, vegetables and sides, soups, salads, breads and desserts. A portion of the sales of this book are donated to charity. Imagine the fun of eating the same dishes prepared by some of your favorite celebrities while helping others.

GM

Our Mother's Recipes -- Beef Stroganoff

2010-12-11T11:05:00.001-07:00

Some recipes are destined to become classics and this is one of them. My mother made this dish a lot while I was growing up and it has always been one of my all-time favorites. It was also one of the first dishes that I learned how to make, and I've tweaked it here and there over the years. It's comfort food at it's best and always seems to taste just a little bit better on a cold winter night.

MY MOTHER'S CLASSIC BEEF STROGANOFF

1 to 1 1/2 pounds round steak or sirloin tips
2 cans cream of mushroom soup
1/4 cup red wine (optional)
1/2 pound sliced fresh mushrooms (optional)
1 small onion, chopped (optional)
2 cups sour cream*
steamed white rice, brown rice, or noodles

Slice beef into small cubes and brown in a saute pan over medium heat. If desired, add chopped onion, sliced mushrooms, and red wine. Once meat has browned all the way through add cream of mushroom soup. Stir mixture thoroughly and heat to boiling. Reduce heat and simmer on low for about 15 to 20 minutes, stirring occasionally. While meat is simmering cook rice or noodles according to package directions and serve with the meat mixture on top of the rice or noodles. Blend sour cream into meat mixture just prior to serving, or spoon a dollop or two of sour cream on top of the meat mixture immediately after plating. Serve.

* Plain yogurt can be used as a substitute for sour cream.

The Pampered Chef--an Honest Assessment

2010-12-09T11:17:00.015-07:00

It was about a year or so ago that I was lamenting to a friend that I love cooking and I love public speaking, and what I really wanted was to find a job where I could do both. He suggested The Pampered Chef.

At first I thought I'd found the perfect job, but sometimes things don't work out the way we hoped. So here is my honest assessment of The Pampered Chef--the good, the bad, and the, "If I had known then what I know now."

The Products

The Pampered Chef products are, in a word, fantastic. I don't think I've ever heard anyone say a bad word about the products themselves, and I love them too. I particularly like some of the handy touches, such as measurement marks on the side of the prep bowls.

I have, however, heard a few complaints about the price, and without a doubt they are expensive. I even had a cooking show guest come back to me and complain about seeing "the same" products at Target for far less money than what she'd paid for them at my cooking show. I explained to her that the Pampered Chef products were of higher quality but that didn't phase her. For her, and for many others, it's all about the price.

The other caveat is the return policy. No receipt--no return or exchange. Period. This sometimes creates issues for those who've received Pampered Chef products as gifts and had a problem down the road. Even though the product may have had a lifetime guarantee The Pampered Chef wouldn't make good on it because they didn't have the receipt. My personal advice: Be careful about purchasing the products as gifts.

The Reality of Being a Pampered Chef Consultant

There are people out there who are successful at selling Pampered Chef products, but there are many others who are not. And while I don't have any statistical data, I'd be willing to bet that the number of people who are unsuccessful is far greater than the number people who are successful.

The Pampered Chef is a multi-level marketing company and their products are sold by the home party plan. So if all your friends and relatives can afford to buy the products, and if they all have the time and the desire to host your cooking shows, and if they are willing to invite all of their friends, and if all of their friends are willing to come and to buy the products and to host cooking shows themselves, and if you can find cooking show guests who are willing to sign up to become Pampered Chef consultants under you, then you should do fine. In other words, this is what I personally like to refer to as a "doctor's wife's" profession, meaning you need to have a dependable income source outside of The Pampered Chef, and you need for all of your contacts to be people with plenty of free time and discretionary money. However, if you're just plain middle class, or working class, finding friends or relatives willing to host a cooking show, and then for them to be able to find people willing to come to their cooking shows, can be a real challenge.

I had hosts and hostesses cancel their cooking shows because they couldn't find anyone who wanted to come. I also had a show where only one guest showed up, which, as you can imagine, greatly distressed the person hosting it. The fact of the matter is that in this recession many families are cutting back on expenses and have stopped buying frills, and while people are eating out less they're buying their kitchen products at Wal-Mart and not from The Pampered Chef.

People's buying habits are also changing. They're shopping more and more on-line, but Pampered Chef consultants are not allowed to sell on eBay, Amazon or craigslist. They're not even allowed to post links to their personal Pampered Chef websites on their personal blogs or other websites, and only those who have worked their way up The Pampered Chef chain will get any kind of commission from products purchased off the main Pampered Chef website. It's also been my personal observation that the home party marketing plan is becoming more and more outdated. Many people simply do not have the time or the desire to attend these "parties," while others are unwilling to host a "party" where their friends will feel pressured into buying something.

Nearly all of my cooking shows ended with me having to tell the host or hostess that their cooking show did not meet the minimum sales quota required by The Pampered Chef, and we were left scrambling to find other people to buy something in order to meet the quota. I won't even elaborate on the times when hosts, or potential hosts, treated me like I was a catering service and expected me to cook an entire meal for all their guests, even though they had been told upfront that my job was to simply demonstrate a recipe and that there would be enough for everyone to taste a sample.

In the end, with only a 20% sales commission being paid on guest sales, and no commission being paid on host sales, I added up my hours and divided them by my commission. I often found I was making less than the minimum wage, nor was I able to by products for myself "wholesale." If I wanted to buy any Pampered Chef products for myself I had to pay full price, just like everyone else.

So there you have it. The good and the bad. I genuinely like The Pampered Chef products and I would highly recommend them. They can be easily purchased on-line directly from The Pampered Chef website. However, I'm done with trying to sell them, and my advice to anyone would be to think long and hard before signing up to be a consultant.

My honest assessment.

GM

Historic Recipe -- Veal Heart with Noodles

2010-12-05T11:12:00.003-07:00

One of the more interesting things about culinary history is discovering how foods that may be "exotic," or even unpalatable by today's standards were much more common in the past. Such is the case with organ meats, or "variety meats" as they were called. The challenge is coming up with more palatable suggestions since the idea of eating heart or kidneys is a big turn-off for many. The other challenge is market availability. Because these meats are less common there is less demand, which means some of them may no longer be found at your local supermarket. Such is the case with veal hearts, so I used a chuck steak as a substitute. It's less tender than other cuts of beef, so I suspect it would have a similar consistency to heart. It's also a less expensive cut. Bottom line, this recipe, courtesy of Anna's Kitchen, creates a delicious dish that's economical, easy to prepare and very versatile. There are lots of ways you could play around with it to enhance it. Enjoy.

VEAL HEART WITH NOODLES

2 veal hearts (about 2 lbs.)*
3 tablespoons flour
2 tablespoons butter or margarine
2 cups sliced onion
2 teaspoons salt
1/8 teaspoon pepper
4 cups cooked noodles

Split heart open, remove arteries and veins and wash thoroughly. Cut in small pieces, dust with flour and brown in butter or margarine. Add onions, 1/2 cups water and seasonings and simmer until tender or about 2 hours. Arrange hearts on noodles and pour liquid over top. 6-7 servings.

* Skirt steak or chuck steak can be used instead of hearts. If using a steak cooking time can be decreased to 45 minutes to one hour. If desired, add small amounts of water during cooking time.

Variations: Use red wine instead of water, olive oil instead of butter.

Asian Cabbage Salad

2010-11-30T09:21:00.001-07:00

I got this recipe a few years ago from a friend of a friend. It was Christmas night and my friends had invited me along to their friend's home for dinner. I can't remember what I brought since I never come to someone's home empty handed, but the hostess served the most delicious salad with her meal, and she was happy to write down her recipe for me. It's economical and oh so simple to make.

ASIAN CABBAGE SALAD

1 head cabbage, (green or purple) shredded
1 package Oriental flavor ramen soup
4 to 6 stalks green onions, (scallions), chopped
1 small package sliced almonds
1 1/2 teaspoon sesame seeds

Place cabbage, green onions and almonds in a salad bowl. Break ramen noodles into small pieces and place on a baking dish. Add sesame seeds and toast in broiler until the noodles turn golden brown and crisp. Add to salad mixture

Dressing

3 to 4 tablespoons rice vinegar
1/2 cup oil
3 tablespoons sugar
ramen soup seasoning packet
salt and pepper

Blend all ingredients together in a small mixing bowl. Pour over salad mixture and toss.

Thanksgiving Fiasco

2010-11-27T19:23:00.004-07:00

Well I don’t know if this proper forum to present this, So please feel free to delete it.

We had what I would classify as a “scam” perpetrated on us this Thanksgiving. Well we bought a Frozen 20 lb. Jenny-O turkey to prepare for the feast. Thought it would be enough – but inside the cavity was a bag “Gravy Base” that was nothing more then water, salt and some fat. And at that it weighed about 1-1/2 pounds.

Not bad enough, my wife kept saying that the turkey was small –Yup it was. The flaps at both ends had an accumulation of “Fat” much more then any time in the past.

So what do you do, it’s Thanksgiving morning, the Turkey is ready to be stuffed and cooked and everything is closed. Dh - you cook it!

But low and behold the roasting pan fills with about 3 to 3-1/2 pounds of juice.

To sum it up, our 20 lb Turkey ended up at about 15 lbs. Barely enough for the day!

Next year it will be a “Norbest” Turkey for us. – Just my thoughts.

The New "Old" Look

2010-11-25T10:44:00.001-07:00

When I first started My Timeless Cuisine, (which was originally called "Timeless Cuisine,") my goal was to create was a forum for old-fashioned home style cooking, just like our mothers and grandmothers used to make. I wanted to counter the fusion-food fancy-schmancy cuisine seen on many Food Network shows. Granted, I love watching Food Network too, and if I were dining in a five-star restaurant that's the sort of cuisine I would expect to be served. But I live in the real world, and my goal is to create a place where real people -- homemakers, working moms, stay-at-home dads, and people living on a budget, can find economical, good tasting and easy-to-prepare recipes with the occasional helpful tip mixed in.

I started out using a standard Blogger template and background photo. It looked nice, but it was too generic. Then I discovered Food Buzz, a network for food bloggers, and it has to be the best thing on the Net since, pardon the pun, sliced bread. I've really been inspired by the other bloggers. Many of them have well designed blogs with custom headers and really cool graphics. Most of these bloggers are also outstanding food photographers, and that has become my biggest challenge.

I took a course in outdoor photography in college, and I'm a decent outdoor photographer. Indoors I'm so-so, but when it comes to taking pictures of my food I'm a total washout. My composition is okay, but the lighting is either too bright, too dark or too yellow. I don't know how you guys do it, but you have me completely stumped. So what to do? Work with what I have, and not dwell on what I don't have.

Since my interest is in classic foods and food history I figure why not carry that theme more prominently here? Why not make this blog look and feel more like an old cookbook? If you've ever seen old cookbooks you've probably noticed that many of them used clip art, illustrations, and black and white photography. Technology was different back then, and color printing was quite expensive. I've already been using clip art on this blog, and I'm going to be using a lot more of it, along with black and white photos. (With the exception of my cake photos.) That should cure the yellowing and lighting problem. Hopefully you all will like it. If not you wouldn't be here, right? One thing is certain--this blog won't look generic anymore.

GM

Bathing Tom Turkey

2010-11-24T10:32:00.002-07:00

One of the more "interesting" activities of preparing the traditional Thanksgiving feast is making sure the turkey is thoroughly washed and properly prepared for roasting. Turkey, like any poultry, is prone to salmonella. Salmonella is an airborne pathogen that can find its way to your turkey via improper handling at the packing house or by improper handling at your house.

Most of us buy frozen turkeys, and the best way to defrost is to put them in the refrigerator several days before the Thanksgiving meal, but sometimes unexpected things happen. If you have to do a quick defrost the best way to proceed is by filling the sink with scalding hot water and soaking the bird. You'll probably have to repeat these steps several times over the course of a few hours, but it sure beats trying to defrost the bird in the microwave. Whichever defrosting technique you use, be sure to keep the bird covered, and the original wrapper works best. Again, salmonella can be airborne, and an uncovered turkey, or any meat for that matter, left uncovered on a counter top to defrost, is an open invitation to trouble.

Once the turkey has been completely defrosted it needs a bath. With any poultry I go on the assumption that salmonella is there, so I put it in the kitchen sink, (which by the way, needs to be cleaned and sanitized first), and I run the water over all over it. Salmonella can hide in the nooks and crannies, so be sure to wash under the wings and thighs, and in the joints, and make sure to flush out the body cavity while you're at it. Yes, this process can get a little messy, particularly if you're washing a big turkey, so if your faucet has a spray attachment use it as it will help make the job a little easier.

Once the turkey has been completely washed it's ready for the roaster or the fryer, or even the smoker, and be sure to wipe up any water that may have splashed on the counter tops and around the sink with a disinfectant wipe. This helps prevent cross-contamination so you don't end up with a rather nasty, uninvited guest.

Happy Thanksgiving everyone.

GM

Historic Recipe -- Refrigerator Rolls

2010-11-23T08:46:00.001-07:00

Thanksgiving, for many of us, brings back wonderful memories of family feasts at Grandma's house, and many of our grandmothers were pretty darn good cooks because they made just about everything from scratch.

This recipe, courtesy of Anna's Kitchen, is typical of what our grandmothers used to make. It adds a little homegrown nostalgia to the holiday with less prep time than many other bread recipes. Please note that scalding milk is an old technique that was used before pasteurization became as common as it is today. To achieve "lukewarm" milk simply microwave it for about 30 seconds. You may also prefer to use plastic wrap to cover the bowl instead of a dampened kitchen towel with waxed paper. Enjoy and Happy Thanksgiving.

REFRIGERATOR ROLLS

3/4 milk, scalded
1/4 cup sugar, or 3 tablespoons strained honey
3 tablespoons shortening
1 teaspoon salt
1 cake compressed yeast, or 1 package granular yeast
1/4 cup lukewarm water
1 egg, slightly beaten
3 1/2 cups sifted enriched flour

Pour milk over sugar, shortening, and salt in mixing bowl. Cool to lukewarm.

Soften yeast in lukewarm water; add egg and mix well; add to milk mixture.

Sift flour once, measure; add about half to yeast mixture and beat thoroughly. Add remaining flour; mix well. Place dough in greased bowl; cover, and let rise in warm place for about 1 hour. Punch down, grease top of dough lightly; cover bowl with a slightly dampened towel and waxed paper; tie securely. Store in refrigerator or cold place until needed.

About 2 1/2 hours before baking, take from refrigerator amount of dough needed. Shape as desired. Cover and let rise until double in bulk (about 2 hours). Bake in hot oven (425º F.) for about 20 minutes.

Baked Sweet Potatoes -- a Hassle Free Thanksgiving Side Dish

2010-11-22T14:52:00.002-07:00

I love cooking a full-course Thanksgiving dinner, but it's a lot of work. So much food--so little time. I have, however, figured out one quick little shortcut that helps save time, and confusion, in the kitchen.

I first discovered baked sweet potatoes at a buffet restaurant. The friend I was dining with pointed them out to me and raved about how good they were. I'm not a big sweet potato fan myself, but I sure noticed what an easy side dish it would be to make. It's simply a sweet potato, or a yam, quartered and wrapped in tinfoil, and baked.

I tried it myself a couple of Thanksgivings ago, and it was a big hit. Less time and hassle than candied yams, no casserole dish to wash, and a few less calories to boot. Just quarter a yam, wrap in foil, and bake at 350° for about an hour. Now what's not to like about that?

GM

The Cure for Mashed Potato Phobia

2010-11-21T09:04:00.006-07:00

I'll bet if I were to take a poll and ask Americans what is their favorite part of the Thanksgiving meal, the answer would mostly likely be the mashed potatoes. I like the turkey and stuffing, but Thanksgiving just isn't Thanksgiving without the mashed potatoes. Amazingly enough, there are people out there who forgo mashed potatoes on Thanksgiving because they're "unhealthy" or "too fattening." Now that's what I call, "Mashed Potato Phobia." Good thing I'm not having my Thanksgiving dinner at any of their houses! If I found out my host or hostess wasn't serving mashed potatoes I'd bring my own.

No one needs to be phobic about mashed potatoes. There are some really simple ways to make them more "healthy," so you don't have to deprive your guests of their favorite part of the meal. In fact, I'm going to let you in on a little secret. This is how I always make my mashed potatoes, Thanksgiving or not, and everyone loves them. So here is my cure for "Mashed Potato Phobia."

Keep the skin on the potato.

Remember when we were kids and our parents told us that the skin was the best part of the potato? Well, they were right. Potato skins are high in vitamins and a good source of fiber. The skin also has the most flavor. So instead of peeling my potatoes I wash them thoroughly, dice them, and boil them. The skins add a wonderful flavor and texture to the finished mashed potatoes.

Use skim milk, 2% milk, chicken stock, or a combination thereof.

Chicken stock, along with the skins, adds even more flavor while cutting back on fat and calories. I would recommend however using at least little bit of milk along with it just to add that creaminess and thickness.

Skip the butter and margarine. Use a transfat free buttery spread.

My favorite is Brummel & Brown. It tastes just as good as butter, and again cuts down on the calories and fat. It's cholesterol free too.

See how simple that was? With just a few easy steps everyone can enjoy healthier, and more flavorful, mashed potatoes.

GM

Our Mother's Recipes - Chicken Enchilada Casserole

2010-11-20T14:58:00.004-07:00

Last night I hosted a potluck dinner for my Toastmasters club. I'd originally planned to serve my Chocolate Chip Zucchini Bundt Cake for dessert, which I did, but then we had a number of last minute cancellations. People are either in bed with colds or flu, or some family obligation had come up, so at the last minute I had to add another dish to help fill the gap.

My mother gave me this recipe many years ago. She acquired it after Dad retired and they joined an Airstream Club. Potluck dinners were common practice at their Airstream rallies, and, living in Arizona, it soon became a favorite for our family get-togethers as well. It's quick, easy to prepare and tastes delicious.

CHICKEN ENCHILADA CASSEROLE

2 cans chicken - 9.75 oz size
1 bag restaurant style tortilla chips
1 small can diced green chilies
1 cup corn
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups cheddar or Mexican blend cheese
breadcrumbs (optional)

Generously coat a 9 x 13 inch baking dish with cooking spray. Fill bottom of the pan with broken tortilla chips -- about 1/4 inch thick. Add chicken, breaking it into smaller pieces. Add green chilies and corn. Blend soups together in a medium sized mixing bowl and pour over top. Cover top layer with cheese, add bread crumbs, if desired. Bake at 350° for 35 to 45 minutes or until sauce is bubbling and cheese is melted and slightly browned.

Variations: For those who like it hot -- use jalapeno or chilpotle peppers instead of green chili peppers.

Our Mother's Recipes - Apple Flapjacks

2010-11-16T09:19:00.001-07:00

Recently I volunteered to put together an "educational" gift basket for my Toastmasters club. We decided to go with a food and cooking theme, so my contributions included a copy of Anna's Kitchen, my WWII ration recipe cookbook, as well as some old family recipes printed out on index cards.

The recipes I selected for the gift basket came from a recipe box that one of my friends had given me. It belonged to her late mother and they were the foods she grew up with. The following is one of the recipes I picked. I chose it because it's simple, wholesome and perfect for brisk fall mornings.

APPLE FLAPJACKS

1 tablespoon shortening
1 tablespoon sugar
2 eggs, beaten
1 1/2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup finely chopped apples
1 cup milk

Cream shortening and sugar together in a large mixing bowl. Add beaten eggs and blend. Sift flour with baking powder and cinnamon and add to egg mixture. Add milk, gradually, until batter reaches a medium consistency. (If batter is too thick add small amounts of milk until desired thickness is reached.) Fold in chopped apples. Cook on hot griddle.

Sweet and Tangy Peach Pork Chops

2010-11-15T09:42:00.001-07:00

I've been inspired by other food bloggers posting recipes for pork chops using apricot preserves as a glaze. Neat idea, but the problem is I never much cared for apricots, which is a polite way of saying that I don't like them.

Pork chops have always been a so-so dish for me. I don't dislike pork chops, but they've never been on my top ten list of favorite foods either. The flavor is okay, but they're just a tad too dry for my taste. Nonetheless, it's nice to take a break from beef, chicken and fish from time, so the other day when I found pork chops at the supermarket for a decent price, I decided to be a little creative and see what I could come up with.

Instead of apricot preserves I used peach preserves. I love peaches, but they are really sweet so I wanted to add something to offset the sweetness just a little, like lemon juice. The result came out quite nicely.

I'm still not a big pork chop fan, but this recipe certainly makes them more palatable, and it would be a dish worthy of serving to guests.

SWEET AND TANGY PEACH PORK CHOPS

1 package thick cut pork chops -- approximately 6 to 8 chops
2 - 3 tablespoons peach preserves
2 - 3 tablespoons lemon juice
lemon pepper (optional)

Preheat oven to 350°. Wash pork chops thoroughly, shaking off excess water. Place on paper towel to drain.

Mix peach preserves and lemon juice in a prep bowl. (If thicker glaze is preferred use less lemon juice.) Place pork chops on baking sheet lined with parchment paper or foil, or sprayed generously with cooking spray. Apply peach glaze mixture with pastry brush, sprinkle with lemon pepper, if desired. Bake for about 30 to 40 minutes, or until the internal temperature reaches 160°. Serve.

Roast Beef -- Another Good Old-Fashioned Comfort Food

2010-11-13T16:59:00.000-07:00

I'm wondering if I may have been a cannibal in a previous life. I've always loved rare beef, whether it's a T-bone steak, prime rib, or good old fashioned roast beef. There's just nothing quite like it.

There are a number of different cuts of roast beef available at the meat counter. My favorite is rump roast, but if it's not available, or if it's just too expensive, I can still create a decent roast beef dinner with a round roast.

The secret to cooking any roast, regardless of the cut, or how well you like it cooked, is having a good meat thermometer. It takes much of the guesswork out and will yield the best results. For very rare to medium rare you'll need to roast the meat until it reaches an internal temperature between 115°F and 140° F. Those who like their roast beef on the medium to medium well side should cook it to 145° to 170°, with well done being 170° and above. (For me a well done steak or roast beef is tasteless, but to each his own.)

I prefer to roast my meat at a lower temperature, 350°, and I usually allow a good 20 to 30 minutes per pound before I start checking the meat thermometer. Remember, if it's too underdone you can always cook it a little longer, but once it's overcooked you can't fix it. When the desired internal temperature is reached I remove it from the oven and allow it to rest for about 10 minutes before carving. Add some mashed potatoes and gravy, and you'll have yourself a plateful of good, old-fashioned comfort food.

GM

Historic Recipe -- Spilt Pea Soup

2010-11-11T15:54:00.003-07:00

There's nothing quite like hot soup on a blustery fall day, and split pea soup is a classic. This particular version comes from Anna's Kitchen, my historic WWII ration recipe cookbook.

SPLIT PEA SOUP

8 oz. cooked cubed ham (about 1 1/4 cups)
1 ham bone
2 1/2 quarts ham stock
1 1/2 cups split green peas
2 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced onion
4 tablespoons butter
6 tablespoons flour

Place ham bone, stock, peas, seasonings and onion in large pan. Simmer 2 hours. Strain. Melt butter, add flour and blend. Add a small amount of soup stock and stir until smooth, then stir into soup to thicken slightly. Let cubes of ham heat in soup before serving. Makes 4 generous servings.

Modern adaptation: Corn starch may be used in place of flour.

When In Doubt Throw It Out

2010-11-08T21:09:00.005-07:00

Most of our mothers taught us to check the food before we prepare it. A slimy texture, an off color, or a bad odor is an indicator that the food has begun to spoil.

Spoilage is caused by bacteria. As we learned in our grade school science classes, bacteria are single-celled organisms that find many of our favorite foods just as yummy as we do. In fact, they like our food so much that they decide to take up residence. They reproduce, form colonies, and as they eat, grow and eliminate body waste, they begin to break the foods down, or decompose them. That's what causes the sliminess, the mushiness, and the bad smell.

There seems to be some debate among the experts as to whether or not eating spoiled food will make you sick. While the bacterias that cause the food spoilage itself may not make us sick, it's a safe bet that if those bacteria are present then the pathogens that do cause food-borne illnesses are probably in the mix as well. And since most of us don't have microscopes in our kitchens it's best to err on the side of caution.

While we may not be able to prevent all spoilage we can take steps to slow it down. One of the easiest is to pay attention to the "sell by" dates on the package of meat or fish, and be sure to either cook or freeze these items by that sell by date. Whenever I buy meat on the sell by date I don't bother freezing it. I make it a point to cook it that day.

As soon as I remove uncooked meat or fish from the package I take a good whiff. If I detect any kind of a foul odor I immediately throw it out. Washing or cooking the meat simply may not destroy the pathogens that cause food borne illnesses. It's a bummer when you have to waste an expensive piece of meat or fish, but which is more costly, the price of the meat, or cost of the emergency room bill?

Keep cold foods cold. Take fresh foods, especially meat and fish, straight home from the grocery store and freeze or refrigerate them promptly. That means leaving your food shopping for last. Sure, we all want to conserve time and gasoline, but if you're meeting a friend for lunch, have a doctor's appointment, or need to pick up your kids from soccer practice, be sure to get it all done before you stop at the grocery store.

I also have a three-day rule. After three days in the refrigerator I either cook it or freeze it. Same with leftovers. I either freeze them or toss them out after three days. It may seem wasteful to some, but it simply isn't worth taking the chance on contracting food poisoning.

Food safety is something I just don't compromise on. It's like Mother said, "When in doubt, throw it out."

My tip for the day.

GM

My Continuing Quest to Make the Perfect Meatball Sandwich

2010-11-07T11:33:00.000-07:00

I had a buddy who used to run a bistro in an antique mall here in Tucson. She made the best darn meatball sandwiches I've ever tasted. She always made them on Wednesdays, so Wednesday lunch at her bistro quickly become a part of my routine.

Times have a way of changing. She closed down her bistro when her daughter was born, and she's since moved to another state. Now I'm trying to replicate her wonderful meatball sandwiches, and I'm happy to say I'm getting pretty darn close. I've come up with a better meatball recipe, and then I add a little bit of jarred spaghetti sauce, just enough to cover the meatballs, and make the sandwich yummy.

MEATBALL SANDWICH

1 pound lean ground beef
1 pound ground pork
1/2 cup breadcrumbs
1 egg
2 tablespoons Italian seasoning
1/2 teaspoon black pepper
1 jar spaghetti sauce
1 package sandwich rolls
sliced or grated Mozzarella cheese (optional)

Blend ground beef, ground pork, breadcrumbs, egg and seasonings in a large mixing bowl. Roll meat mixture into 1 to 1 1/2 inch meatballs and place in a baking dish about an inch apart. Bake at 350° F for about 45 minutes or until meatballs are cooked all the way through.

Remove meatballs from the oven. Pour a small amount of spaghetti sauce into a saucepan. Heat on medium to medium low heat to prevent sauce from burning. As sauce is heating add meatballs and gently blend enough to cover the meatballs with sauce without breaking them. As soon as sauce begins to simmer remove from heat. Spoon meatballs with sauce into a sliced sandwich roll. Add cheese. If desired, place sandwich under a broiler to melt the cheese. Serve hot.

A Meat Eater's View of Vegans and Vegetarians

2010-11-03T14:11:00.005-07:00

I just read a very thought provoking blog over on Food Buzz written by a vegan talking about her lifestyle and how others perceive her. I expected her to be very haughty and self-righteous. Instead I read a thoughtful missive, written by a sensitive, warm-hearted woman, with whom I could make a connection, even though I myself am a meat-eater.

Back when I was in college I suffered from horrible allergies. I tried allergy pills, allergy shots, and avoiding everything I was allergic to, but nothing seamed to help. This was during a time when the popular culture was vilifying red meat and sugar, so I thought that if I eliminated beef, pork and sugar from my diet my health would improve. I don't know what label would have applied to me as I was still eating chicken and fish, but to me it was a "vegetarian" lifestyle.

It was an interesting experience. I lost about five pounds without even trying, but in the ensuing months I caught cold after cold after cold. This was not at all normal for me, so after about six months I gave up and resumed eating meat again, and as soon as I did I stopped catching so many colds. I learned that, at least for me, there was something in red meat that my body needed in order to have a strong immune system.

What was also interesting was the way others reacted to me during that time. Whenever I told anyone that I was a "vegetarian" I would often get raised eyebrows and be asked a lot of questions why. Many times I had to explain that I was doing this for health reasons only, and not for political reasons. I also got pressure from some of my red meat eating friends as well as family members. They acted like there was something wrong with me for no longer eating steaks and hamburgers, probably because steaks and hamburgers had always been some of my favorite foods.

Perhaps it's a misconception that all vegetarians are arrogant snobs who confront others for eating prime rib or pork chops. I do recall seeing a news story on television a few years ago, back when Paul McCartney was getting ready for his wedding to Heather Mills, which mentioned that he'd made it known that anyone working at his wedding site who brought any kind of meat in their lunchboxes was to be fired immediately. That's indeed stomping on other people's boundaries, and I suppose that kind of bad attitude from a high profile vegetarian is the reason why other vegetarians may be getting an undeserved bad rap. However none of the vegetarians I've known, (and I admit I haven't known that many), have had that kind of mentality. Instead of looking down their noses, they appreciated my efforts to prepare meals for them that they could enjoy or taking them to restaurants that had some vegetarian choices on their menus.

Food choices are very personal and people make them for many reasons, be they religious, cultural, health related, or even political. I won't condemn anyone for being a vegetarian, but at the same time I expect vegetarians to respect my choice to eat meat.

My thought for the day.

GM

Southwestern Salsa Chicken

2010-11-01T08:59:00.000-07:00

Having lived in the southwestern United States for almost all of my life means I've been influenced by local flavors and south of the border cooking. The other night I was trying to come up with something creative and different for chicken, so I made my own interpretation of salsa chicken. I used ingredients already in my refrigerator and pantry, and I ended up with a delicious dish.

SOUTHWESTERN SALSA CHICKEN

2 to 4 boneless chicken breasts
4 to 6 tablespoons flour
1/4 cup cooking oil
12 ounces of salsa
1/4 cup water
white wine vinegar
shredded cheddar or Mexican blend cheese

Lightly coat the chicken in flour. Heat oil in skillet or saute pan. Once oil is hot add chicken and fry on both sides until golden brown. Remove chicken from pan and pour out excess oil. Place chicken back in pan and pour a splash of white wine vinegar on each piece of chicken. Add salsa and water and blend. (I used the Safeway store brand salsa with extra garlic, but any flavor of salsa will do.) Cover and simmer on low for about 18 to 20 minutes, or until the chicken is cooked all the way through and the salsa has reduced down. Sprinkle cheese on top of each chicken breast, cover and simmer for an additional 3 to 5 minutes or until cheese has melted. Serve with Spanish rice. Yields 2 to 4 servings.

Crazy About Halloween Cupcakes

2010-10-31T08:47:00.000-07:00

I still had a lot of leftover Wilton Halloween candy from my kit after I finished my Halloween cake, so I decided to bake some cupcakes.

The Wilton kit came with lollipop sticks, and if I had been making the candy as an end product I would have used them, but since I didn't want to use lollipops on my cake I skipped that step. The cakes are devil's food, appropriate for Halloween, with Halloween baking cups and decorated with the candy. The entire project was quick, easy, and delicious. And while I was tempted to keep them all to myself I of course couldn't do that. Cakes, particularly cupcakes, are meant to be shared, so I gave them to my friends as a treat.

Have a safe and happy Halloween.

GM

Halloween Cake - 2010

2010-10-29T08:19:00.000-07:00

To me a cake isn't just a cake. A cake is a blank canvas on which to tell a story, and nothing says "Halloween" quite like a decrepit graveyard. I wanted my cake to tell the story of a graveyard so old and broken down even the dear departed buried there have had enough and want to escape.

The cake is a classic yellow with blackberry filling. I also added purple and green Halloween sprinkles to the batter to give the interior that ghoulish look. I made the headstones and the skeletons with Wilton candy molds, then I had a happy accident. The pieces of candy broke when I was taking them out of the mold. Brilliant! Nothing makes a decrepit graveyard look even more decrepit than to have broken headstones and crumbling skeletons.

This cake, like all the others before it, went over big with my Toastmasters Club. They are rapidly becoming a spoiled bunch, but that's not necessarily a bad thing.

Happy Halloween.

GM

Historic Recipe -- Low-Shortening and Apple Spice Muffins

2010-10-26T10:06:00.000-07:00

Another historic recipe from Anna's Kitchen: a Compilation of WWII Ration Recipes...

During the war years fats were tightly rationed and in very short supply. One technique for saving on fat was to render the leftover fats from cooking meats. Another technique was to melt the fat off food wrappers. Sometimes traditional recipes were modified to help conserve scarce ingrediants, such as the recipe presented here. Today's health conscience cooks may find this recipe useful for those who wish to curtail their fat intake. Enjoy.

LOW-SHORTENING MUFFINS

1 1/2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg, beaten
1/2 cup milk
1 tablespoon melted shortening or oil

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Add egg, milk, and shortening. Stir only enough to dampen all flour. Bake in greased muffin pans, in hot oven (425 F) for about 22 minutes for large muffins, 15 minutes for medium muffins. Makes 8 to 12 muffins.

SPICE APPLE MUFFINS

Mix muffins as directed above, adding 1/2 cup chopped, sliced apples with the egg, milk and shortening. Mix and turn into greased muffin pans. Sprinkle top with mixture of 2 tablespoons sugar, 1/8 teaspoon cinnamon, and dash of nutmeg. Bake as above, allowing 20 to 25 minutes.

Cooking From Scratch vs "Cheating"

2010-10-22T09:09:00.002-07:00

I love cooking and baking. I really do. And if I had the time I probably would prepare everything from scratch, just like Grandma did. However we live in different times. In Grandma's day men were providers and women were homemakers. Nowadays many women either don't have a husband to provide for them, or the economic reality is that she has to work outside the home too just to make ends meet. It's not that we're lazy or slovenly, the simple fact is that many of us simply don't have the time, or the stamina, to cook all our meals totally from scratch like Grandma did.

I learned how to cook from my mother, who was a homemaker, but Mother had a social life too with her bridge game and her golf game. She typically cooked our main course from scratch, and then she "cheated" by using frozen vegetables and Campbell's soup for her sauces. Sometimes she would use mixes to make her scalloped potatoes too. But even with all this "cheating" her meals were always wonderful. Mother also used cake mixes and pudding mixes for making her desserts, however her famous German chocolate cake was made from scratch, but it was only made on special occasions.

I do much the same as my mother did. I too buy frozen vegetables, and I use canned tomatoes and canned soups in many of my recipes, along with the occasional scalloped potato mix. It not only saves time, it also helps prevent spoilage. I simply don't have the time to go to the grocery store everyday for fresh fruits and veggies, and those canned or prepackaged items can last for quite awhile in the pantry.

I do, however, have draw the line somewhere. Hamburger Helper? No no! I had to eat that crap when I was in college and didn't have time to cook. Ramen soup is another college staple food I'm totally burned out on, although I do have a fantastic recipe for making a cabbage salad with ramen soup. That's the only time I'll buy the stuff anymore.

My point is this--if you have the time to cook everything from scratch that's terrific, but don't beat yourself up for using refrigerated pizza dough, Rice-a-Roni, canned gravy or cake mix. This isn't Master Chef. This is your kitchen and you have a life outside of it.

My thought for the day.

GM

My Favorite Barbecue Chicken

2010-10-21T15:33:00.000-07:00

Living in southern Arizona means I live with the four seasons a little differently than most Americans. It's well over 100 degrees here during the summer months so summertime grilling is simply out of the question. Now that fall is in the air I can start grilling again, and my all time favorite dish for grilling is barbecue chicken.

One of my art professors in college taught me how to make barbecue chicken, and I've been using his technique ever since. One of his secrets is to parboil the chicken for about 20 minutes before grilling. And I don't throw the water away. It may not be a true chicken stock, but my dogs sure love it poured on top of their dry dog food.

I prefer charcoal over gas. To me it gives the food a more smokey flavor, and there's nothing more stress relieving than sipping a glass of fine wine while watching the coals light.

Once the chicken is properly boiled, and the coals have turned white, it's time to put the chicken on the grill. Put the lid down and let it cook for a little while. Turn the chicken over, brush on the barbecue sauce, let it cook some more, and repeat. By the way, there are a number of different barbecue sauces on the market, but my personal favorites are KC Masterpiece, Bull's Eye and Sweet Baby Ray's. For me, no other barbecue sauces will do. Once the sauce is glazed and the chicken is seared it's time to take it off the grill. (And if you need more time to prepare your other fixings simply put the chicken in the oven with the thermostat set on low.) Dig in, but make sure you have plenty of extra napkins. Barbecue chicken is as messy as it is tasty. And by the way, cold leftovers make good eating the next day too.

Got charcoal?

GM

Historic Recipe -- Half and Half Wheat Bread

2010-10-14T09:45:00.000-07:00

While most of the recipes in Anna's Kitchen, my WWII ration recipe cookbook, usually take 30 minutes or less to prepare, the bread recipes take a bit longer. While not difficult or complicated, these recipes are a process, as the yeast needs time to rise and the dough needs to be properly prepared before baking.

This recipe would be a fun, family-friendly weekend project. Children love touching and feeling things, and with this recipe there are plenty of opportunities for them to do just that. The final product is a good tasting bread that is dense, much like French bread, but without the hard crust. You can also slice the bread for sandwiches to pack in the children's lunchboxes.

HALF AND HALF WHEAT BREAD

3 1/2 cups sifted enriched flour
3 cups un-sifted whole wheat of graham flour
1 cup milk, scalded*
1 cake compressed yeast, or 1 package granular yeast**
1 cup lukewarm water
1/3 cup molasses or strained honey
3 teaspoons salt
2 tablespoons shortening

Sift flour once, measure; add whole wheat flour; mix well.

Cool milk to lukewarm. Soften yeast in small amount of water. Add with remaining water to milk. Add molasses or honey, salt and shortening. Add flour and work in thoroughly. Knead on floured board until smooth, about 10 minutes. Let rise in warm place until doubled in bulk, about 2 1/2 hours.

Punch dough down, let rise again in warm place for about 1/2 hour.

Divide dough into two equal parts and mold into balls; allow to stand closely covered for 15 minutes. Shape into loaves. Place in greased bread pans, 8 1/2 x 4 1/2 x 8 inches, cover and allow to stand until dough comes well about top of pans, about 1 1/2 to 2 hours.

Bake at 400º for about 40 minutes. Do not store until cold. Makes 2 loaves.

*Scaling milk was used before the process of pasteurization. This step is no longer necessary.
** One package of dry yeast is one scant tablespoon.

Quick Impromptu Spaghetti and Meatballs

2010-10-12T10:17:00.000-07:00

In honor of Columbus Day I decided to make spaghetti, but I didn't have time to prepare my signature spaghetti sauce. That's an all day affair, and I didn't have all the ingredients I needed. So I took a deep breath and decided to wing it and see what I could come up with on my own, impromptu, with what I had in the pantry. I ended up with a dish that took about 30 minutes to prepare and tastes delicious. It's also easy on the pocketbook and would probably feed a family of four for $10 or less.

QUICK IMPROMPTU SPAGHETTI AND MEATBALLS

1/4 cup bread crumbs
1 1/2 teaspoons Italian seasoning blend
1/4 teaspoon black pepper
1 egg
1 pound extra lean ground beef
2 tablespoons olive oil
2 (14 1/2 oz) cans Italian style diced tomatoes
2 small (6 ounce) cans tomato paste
splash of red wine
pasta

Blend bread crumbs, Italian seasoning, black pepper, egg and ground beef together in a large mixing bowl and kneed until well blended. Break off small pieces of meat mixture and roll into 1-inch diameter meatballs. Place meatballs on a plate. Pour olive oil in a large, deep skillet or saute pan. Turn stove on high and heat the oil for about two minutes. Add meatballs, reduce heat to medium, and brown, stirring frequently but very gently, until meatballs are browned on all sides.

Add canned tomatoes, tomato paste, and a splash of red wine. Blend well, being careful not to break the meatballs. Once sauce starts to bubble reduce heat to low, cover and simmer for 20 minutes, stirring occasionally. (If sauce is too thick add a little more wine or a small amount of water.) While sauce is simmering prepare your favorite pasta according to package directions. Yield: Approximately 24 meatballs.

Pot Roast - Good Old-Fashioned Comfort Food

2010-10-11T09:32:00.000-07:00

Pot roast was a family favorite when I was growing up, and I think just about every kid's mom made pot roast. It's simply one of those good old American comfort foods.   It requires very little prep time, and just about anyone, regardless of their cooking skill, can whip up a pot roast. Modern cooks have a few more options, such as using a crock pot instead of a roasting pan, and there are a few other variations you can use as well.

My mother never wrote down her pot roast recipe. Some dishes are so basic they really don't require one. So here's how I make a pot roast, and I'll bet it's probably very similar to the way the rest of you make your pot roast too.

I start by putting my roast in the roasting pan, and then I add chopped onions, carrots, and potatoes. Red and russet potatoes work very well.   Then, depending on your taste, you can add celery, shallots, corn, squash, or lima beans, whatever vegetable you like. One time I tried adding broccoli. It tasted okay, but broccoli doesn't always smell so nice when it's cooking, and it left a strong odor in my kitchen. Season the mixture with season salt and pepper. You can also use celery salt, garlic powder, onion powder and parsley, whatever your favorite seasonings happen to be.

I prefer having my pot roast well done, so if I'm baking it in the oven I'll set the thermostat to 350 and roast it for about 15 minutes per pound. However, I usually make my pot roast in the crock pot, so I'll start it in the morning and cook it on low all day. Whichever method you choose, be sure to add about a half cup of water to your mixture before you begin roasting.   That way the roast will stay moist and not get too dry.

Here's another tip: Leftover roast can be used to make tacos. Place it in an iron skillet, add a little water and some taco seasoning blend, and break up the meat with a spoon as it's heating.

Enjoy.

GM

Supermarket Sticker Shock

2010-10-09T15:39:00.005-07:00

It's it just me, or has the price of food suddenly gone through the roof? I went shopping at my neighborhood Safeway the other day and went into shock. A box of brownie mix was over $4.00. WOW!

I've been reading news articles lately about wheat shortages. I even posted an article about it on this blog a few weeks ago. Sometimes I really hate it when I'm right. And since the economy isn't going to be getting any better any time soon, and since eating is a necessity, not an option, we need to start shopping smarter. Here is my list of suggestions.

The Dollar Store. The other day I went to the dollar store with a friend, and I was quite surprised at the selection. The dollar store is a great place to stock up on staples like flour and sugar, canned goods, and other products like shampoo and soap. This particular store also had milk, eggs and butter, and even some produce. They also had a good supply of seasonings and olive oil. The only downside was the selection on some items was limited, and others were only available in the smallest size. No problem on the latter. At $1 per item you can buy two or three and probably still come out ahead of buying the larger sizes at a regular supermarket. And if you don't mind the off brands, instead of the nationally known brands, you can do well buying your canned food and staples at the dollar store.

Forget Brand Loyalty. One of the things my mother taught me at a young age was to take your time and compare the prices. She said that name brand items, even when they're on sale, oftentimes cost more than the generic or the store brands, and those generic brands are usually just as good. My mother was right, and her advice is just as true today as it was years ago. Think about it. Advertising, particularly advertising on television, costs big bucks, and the food manufactures have no qualms whatsoever about passing that cost on to you, the consumer. So forget brand loyalty. They're not exactly being that loyal to you.

Coupons May Not be the Bargain That You Think. Back when I was first starting out I took the Sunday paper, cut out all the grocery coupons, and lived under the illusion that I was saving money. But when I looked closer I began to realize that coupons really weren't as quite good of a bargain as they appeared to be. Sure, you can save some money, but go back an take a closer look at the store brand. Chances are, even with a coupon, you'll still get a better deal buying the store brand instead of the name brand.

Watch for Sales. I watch for sales in the fresh meat and produce isles. Most meat freezes well, so don't be afraid to stock up when something goes on sale. And if you do your own canning you can save money stocking up on fresh fruits and vegetables.

Grow Your Own. Seeds are cheap, and if you have a yard, or even a small patio, try planting tomatoes or squash instead of daisies. Every little bit helps.

GM

Creamy Italian Style Tomato Soup

2010-10-08T09:14:00.006-07:00

Here is a variation of my Last Minute Tomato Soup recipe from Anna's Kitchen. It tastes like a soup that came from some fancy bistro, and it will certainly impress your family and friends. I would also recommend it for a romantic dinner for two. Just don't tell anyone it takes less than 15 minutes to make. You're the only one who has to know.

CREAMY ITALIAN STYLE TOMATO SOUP

1 can Italian style tomatoes
1 can evaporated milk - regular or fat free
1/4 teaspoon pepper

Blend canned tomatoes and milk together in a saucepan. Turn heat on medium and add pepper. Stir frequently and do not allow soup to scorch or burn. As soon as soup starts to bubble remove from heat and serve. If desired, garnish with parsley or basil. Yield: Approximately four servings.

Historic Recipe -- Brains and Scrambled Eggs

2010-10-04T12:33:00.004-07:00

Another historic recipe from Anna's Kitchen...

One of the things that makes learning about foods from the past interesting is discovering that foods we may consider strange or exotic by today's standards were actually quite common with past generations.

When I was growing up my dad would make this from time to time for our Sunday breakfast. It was about the only food I can recall my mother not liking. In fact, she wouldn't even come into the kitchen when Dad was making it. As a child this delighted me to no end, since Mom and Dad were always on us kids to eat foods we didn't like.

My father used to use pork brains instead of calves brains, but as grisly as this dish may sound to some, it was actually quite delicious. And while calf or pork brains may not be available in most supermarkets today, you may be able to find it at a specialty store or butcher shop.

SCRAMBLED BRAINS AND EGGS

1 calf’s brain (about 1 lb)*

1/4 cup butter

5 eggs, beaten slightly

1 teaspoon salt

1/8 teaspoon pepper

1 tablespoon Worcestershire Sauce

2 tablespoons tomato catsup

2 tablespoons chopped parsley

{lemon juice or vinegar}

Wash brains thoroughly and remove as much of the membrane as possible. Soak 1/2 hour in salted water. Drain and simmer 20 minutes in water to which 1 teaspoon of salt and 1 teaspoon of lemon juice or vinegar has been added for each quart of water. Drain and cook in cold water. Melt butter in heavy skillet, combine brains with other ingredients and stir with fork until eggs are lightly set. Yield: 6 servings.

* Pork brains may also be used.

Linguine -- the Perfect Pasta

2010-10-03T20:40:00.000-07:00

I don't know what happens to my pantry sometimes. I seem to have a cornucopia of different pastas--penne, farfelle, spaghetti, fettuccine, and good old-fashioned egg noodles. And as much as I love pasta, I just don't have that much space in my pantry.

Over time I've figured out what I think is the perfect pasta -- linguine. It's so universal. I can put just about any kind of pasta sauce on it; bolognese, Alfredo, marinara, and my signature spaghetti sauce. They all taste great on linguine. This pasta has a good flavor and texture, but it's not so heavy that it's overpowering. I can even break it into smaller pieces and use it in soups in place of noodles. Okay, maybe I can't make a lasagna with it, but I can sure use it for just about any other pasta dish. Best of all, just buying linguine, instead of all these other pastas, saves space in my over crowded pantry.

My tip for the day.

GM

My Mother's Home Made Tacos

2010-09-30T17:34:00.005-07:00

Growing up in Phoenix meant adding some regional cuisine to our menus, and my family loved Mexican food. We frequented a couple of mom & pop Mexican eateries in the neighborhood, and Mother got really good at making home made tacos. She had her own special twist to them, and this is how she also taught me to make them. I confess. I've tweaked her recipe just a little bit myself.

MY MOTHER'S HOME MADE TACOS

1 pound lean ground beef
3 to 4 tablespoons taco seasoning blend (or one single package)
1/2 cup water
white or yellow corn tortillas
corn oil
grated cheddar cheese or Mexican cheese blend
lettuce

Optional ingredients

chopped onion
chopped tomatoes
sliced avocados
sour cream

Brown ground beef in a skillet or saute pan until meat is fully crumbled and no longer pink. Add taco seasoning and water. Stir thoroughly until seasoning is well blended. Bring to a slight boil, reduce heat to low, and allow meat to simmer until the liquid is fully absorbed. If the meat should get too dry add a small amount of water and stir.

Shells

Pour a generous amount of corn oil into a skillet or saute pan, until the oil is about 1/8 to 1/4 inch deep. Heat oil, but do not allow it to smoke or burn. Test oil for readiness by placing the edge of a tortilla into the pan. If it begins to sizzle the oil is ready.

Place tortilla flat in pan and fry for 15 to 30 seconds. Turn tortilla over and fry for another 15 to 30 seconds or until bubbles start to rise within the tortilla. Gently fold the tortilla in half and allow it to cook for about another 30 to 45 seconds. Turn over gently and fry other side for about 30 to 45 seconds. Once the tortilla feels slightly stiff, but is not too brittle, remove from pan and place on a paper towel to drain.

Stuff the cooked tortillas with meat, cheese and lettuce. If desired, add onions, tomatoes, avocados, and sour cream.

Note: Oil will absorb into the shells as they are frying. If cooking a large quantity of tacos use more oil. Prepackaged shells can also be used.

Yield: Approximately 12 to 18 tacos.

Fall Pumpkin Cake

2010-09-27T16:15:00.001-07:00

It's the last meeting of the month, which means once again it's Fun Night at my Toastmasters Club. On Fun Night we end the meeting a little early and have refreshments.

Back when I first started taking the Wilton Cake Decorating Courses I was all thumbs and jumped at every opportunity that came along to practice decorating a cake. This meant I was all too eager to volunteer to bring a cake on Fun Night. Next thing I knew I'd became very famous with my club for my cakes, and I still volunteer to bring them. After all, you either use it or you lose it.

Fall is the time of year that it's difficult for me to put flowers on my cakes because flowers say springtime, not fall. But I just had a major event this past weekend so I didn't have time to do something as ornate as my autumn leaves cake. Not to despair.

If you ever need quick and easy solutions for decorating a cake look no further than the candy isle, especially this time of year since the stores already have their Halloween displays up. Candy corn and candy pumpkins definitely say fall, but not necessarily Halloween. With that, and a few sprinkles, I was able to whip out a cake in no time. I used Wilton copper coloring for the icing, and filled the cake with blackberry jam. Somehow I think this cake will be devoured just like all the others. And that's a good thing.

GM