By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Spring is almost here, and it’s time to think about taking advantage of all the fresh greens soon to be available.

Popeye isn’t the only spinach lover out there. This mild-flavored green combines well with a large variety of ingredients and is featured here in appetizers, a casserole and a fresh salad.

Frozen spinach can be used in all but the salad recipe, but fresh is always the first choice when you can find it.

The fact that spinach is very good for you is just an added bonus.

 

Spinach Phyllo Triangles

• 10 oz. frozen chopped spinach
• 1/2 c. finely chopped onion
• 1 clove garlic, minced
• 1 1/2 c. finely crumbled feta cheese (6 oz.)
• 1/2 tsp. dried oregano, crushed
• 24 sheets frozen phyllo dough (9 x14-inch rectangles), thawed
• 1/2 c. butter, melted

For filling, cook the spinach, onion, and garlic according to spinach package directions. Drain well in a colander. Press mixture with the back of a spoon to remove excess moisture. Combine spinach mixture with feta cheese and oregano.

Place one sheet of phyllo dough on a cutting board or other flat surface. Lightly brush with some of the melted butter. Place another sheet of phyllo on top; brush with butter. (Keep remaining phyllo covered with plastic wrap until needed.)

Cut the two layered sheets lengthwise into three equal strips, each 14 inches long. Spoon one well-rounded teaspoon of filling about one inch from an end of each dough strip. To fold into a triangle, bring a corner over filling so the short edge lines up with the side edge. Continue folding the triangular shape along the strip until the end is reached. Repeat with remaining phyllo, butter, and filling.

Place triangles on a baking sheet; brush with butter. Bake in a 375 degree F oven about 15 minutes or until golden. Serve warm.

Makes 36 triangles (18 appetizer servings).

Make-ahead directions: Prepare Phyllo Triangles through step three. Place the unbaked triangles in a covered freezer container; freeze for up to three months. Brush with additional melted butter and bake as directed. Do not thaw the triangles before baking.

Spinach Salad with Strawberries and Pecans

• 8 oz. fresh torn spinach or baby spinach
• 1 1/2 to 2 c. cleaned and sliced strawberries
• 1/2 c. pecan halves or pieces, lightly toasted
• 2 to 3 oz. goat cheese or blue cheese, crumbled, optional

Dressing:

• 1/4 c. Canola oil or other salad oil
• 2 tbsp. balsamic vinegar
• 1 tbsp. plus 1 tsp. granulated sugar
• 1/4 tsp. dried tarragon
• 1/8 tsp. each onion and garlic powder
• dash dry mustard

Toss spinach with sliced strawberries, pecans, and cheese, if using.

Combine dressing ingredients in a jar; shake until well blended. When ready to serve, drizzle dressing over the salad and toss lightly.

Spinach Pinwheels

• 2 (10 oz.) packages frozen chopped spinach, thawed, drained and squeezed dry in paper towels
• 8 oz. cream cheese, softened
• 1/2 c. mayonnaise
• 1/2 c. sour cream
• 1 envelope ranch dip mix
• 1 jar bacon bits (or to taste)
• 4 green onions, chopped
• 1 (8-ct.) package 10-inch flour tortillas

In medium mixing bowl, combine cream cheese, sour cream and mayonnaise. Beat in dip mix. Add green onion, bacon bits and spinach (broken up into small clumps).Mix thoroughly. Spread mixture onto tortillas, leaving a 1/2″ space around edge. Roll up each tortilla tightly, and wrap each in plastic wrap. Chill for several hours or overnight. To serve, cut off ends and cut into 1/2″ slices.

 

Ladybird Johnson’s Spinach Casserole

• 3 lbs. fresh spinach or 2 (10 oz.) boxes frozen chopped spinach
• 6 tbsp. parmesan cheese
• 6 tbsp. minced onions (heaping)
• 6 tbsp. light cream or 6 tbsp. half-and-half
• 6 tbsp. butter, melted, divided (can use low fat or fat free substitute)
• salt & fresh ground pepper
• 1/2 c. cracker crumbs

Preheat oven to 375°F.

If using fresh spinach, wash spinach and drain. Cook damp spinach in a hot skillet until wilted; chop coarsely.

Combine spinach with cheese, onion, cream and four tablespoons of the butter. Add salt and pepper to taste. Place mixture in a shallow, buttered 1 1/2-quart baking dish.

Mix cracker crumbs with remaining two tablespoons melted butter and sprinkle over spinach mixture.

Bake for 20 to 30 minutes or until golden and lightly crusted.

 

 

 

 

 

 

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

There’s no better way to start a chilly morning than with a hot bowl of oatmeal, but this healthy grain has many more uses than just as hot cereal.

One of the favorite cookie recipes of all time is printed inside the box top of Quaker Oatmeal, but don’t stop there.

Try oatmeal in some of the delicious and different recipes we are featuring this week.

I think you’ll find a favorite.

Oatmeal Griddle Cakes

• 2 c. milk
• 1 1/2 c. quick oats
• 1 c. flour
• 2 1/2 tsp. baking powder
• 1 tsp. salt
• 2 tbsp. sugar
• 2 eggs, slightly beaten
• 1⁄3 c. butter, melted

Pour the milk over the oats and let stand five minutes.

Stir the flour, baking powder, sugar and salt together.

Add the beaten eggs to the oat and milk mixture. Add the melted butter.

Mix the dry ingredients into the wet ingredients just until moistened.

You may keep this in the refrigerator for several days or make immediately.

Fry on griddle until brown. These are thick and take a little longer to cook than regular pancakes.

Serve warm with your favorite toppings.

 

 

Scottish Oat Scones

• 1 1/2 c. all-purpose flour
• 2 c. rolled oats
• 1/4 c. white sugar
• 4 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. dried currants
• 1 egg, beaten
• 1/2 c. butter, melted
• 1/3 c. milk

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

In a large bowl, mix the flour, oats, sugar, baking powder, salt and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2-inch thick circles. Place on the prepared baking sheet. Score eight wedges into each circle of dough.

Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

 

 

Orange Oatmeal Cookies

• 8 tbsp. (1 stick) butter plus 1/4 tsp. for the baking pan
• 1 egg
• 1/4 c. mashed ripe banana (about 1/2 banana)
• 1 tsp. vanilla extract
• 1/2 c. packed brown sugar
• 1-1/2 tsp. grated or minced orange zest
• 1 c. whole-wheat pastry flour
• 1/4 tsp. salt
• 1 tsp. baking powder
• 1-1/2 c. old-fashioned rolled oats or 1 c. oatmeal plus 1/2 c. 4-grain cereal
• 1/4 c. unsweetened shredded coconut
• 1/2 c. (2 ounces) chopped walnuts
• 1/2 c. golden raisins or 1/2 c. chocolate chips

Preheat oven to 350 degrees F.

In a large bowl, using an electric mixer on medium speed or a wooden spoon, beat eight tablespoons butter and egg until well blended and smooth. Gradually beat in banana, vanilla, and sugar. Mix until combined. Add orange zest and, using a wooden spoon, mix until thoroughly blended.

In a large bowl, mix together flour, salt, baking powder, oats, coconut, walnuts, and raisins or chocolate chips. Slowly add dry ingredients to wet ingredients and mix until there is no sign of dryness.

Smear 1/4 teaspoon butter on a baking sheet, then drop heaping tablespoons of the dough onto the sheet two inches apart. Press down lightly on dough to flatten. Bake about 20 minutes, until lightly browned. Do not overbake. Transfer cookies to a wire rack to cool.

 

Blackberry Oatmeal Cheesecake Bars

• 1 can (15 oz.) blackberry fruit filling or topping in light syrup
• 2 tbsp. cornstarch
• 2 c. all-purpose flour
• 2 c. quick cooking oats
• 1-1/2 c. packed brown sugar
• 1 tsp. baking soda
• 1 tsp. salt
• 1 c. (2 sticks or 16 tbsp.) cold butter, cut into cubes
• 12 oz. (1-1/2 large packages) cream cheese, at room temp.
• 1-1/4 c. powdered sugar
• 2 large eggs, at room temp.
• 2 tsp. vanilla extract
• 1 tsp. lemon juice

Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with non-stick foil.

Strain blackberries over a bowl and reserve juice. Press berries through a fine mesh sieve into the juice to remove the seeds. Add cornstarch and mix until smooth. In a saucepan, bring berry mixture slowly to simmer, stirring constantly until it begins to thicken. Remove from heat and let cool.

Combine flour, oats, brown sugar, baking soda, and salt. Cut in butter until crumbly. Press half of mixture into baking pan. Bake for 15 minutes. Let cool cool slightly.

Blend cream cheese until smooth, then beat in powdered sugar. Add eggs one at a time, beating only until incorporated. Then beat in vanilla and lemon juice.

Spread blackberry mixture evenly over bottom crust. Place dollops of cream cheese mixture evenly over blackberry mix and swirl gently, if desired. Top with remaining half of crumb mixture.

Bake 45 to 50 minutes, until center is no longer jiggly. Cool to room temperature. Lift out bars by the foil insert and cut into bars.

Refrigerate until chilled before serving. Refrigerate leftovers.

 

 

 

 

 

 

 

 

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

In the South, food occupies a place of great importance.

A friend from the northern regions once commented that we talk entirely too much about food. He also said southern writers write too much about food and that we all give it much more importance than it merits.

Well, friend, I beg to differ.

In our part of the country, food is a culture of its own and holds as important a position as football and politics. If you want to hear some impassioned discussions, join a group arguing the merits of different kinds of barbecue sauce. It can get ugly.

When a baby is born, people bring food. When someone dies, people bring food. When church suppers are planned, people bring food.

In the Fowler family, we have always counted on banana pudding from Aunt Martha, macaroni and cheese from Uncle Jim and hot biscuits from Uncle Ricky.

These specialty dishes are part of our family heritage, and we all take pride in the excellence of the favorites.

This week we gathered some dessert recipes closely associated with our own and neighboring states. They’re all good.

One of my favorite all-time great cakes is the Lady Baltimore. My Grandmama always made it for my birthday.

South Carolina Lady Baltimore Cake

 

Frosting and Filling:

• 1 1/2 c. sugar
• 2/3 c. water
• 2 tsp. light corn syrup
• 2 egg whites
• 1/8 tsp. salt
• 1 tsp. vanilla
• 1/4 c. chopped pecans
• 1/4 c. chopped figs
• 1/4 c. raisins
• 1/4 c. candied cherries
• 1/4 c. candied pineapple

Cake:

• 1/2 c. butter
• 1 1/2 c.s sugar
• 1 c. water
• 3 c. flour
• 2 tsp. baking powder
• 4 egg whites, stiffly beaten
• 1 tsp. vanilla

Cake:

In mixing bowl with electric mixer, cream butter and sugar; add the water gradually, then add flour and baking powder. Fold in stiffly beaten egg whites and vanilla. Bake in 3 buttered and floured cake pans in a 375° oven.

Frosting and Filling:

Combine sugar, flour, and corn syrup in a saucepan; cook, stirring, over low heat until sugar is dissolved. Bring to a boil and boil to 240°. Meanwhile, when syrup reaches about 234°, beat egg whites until stiff peaks form; add salt. Remove syrup from heat when 240° is reached and immediately pour a very thin stream over stiffly beaten egg whites and salt, beating constantly. Add vanilla. Continue beating until frosting cools and is of spreading consistency, about 10 minutes.

Add chopped fruits and nuts to about 1/3 of the frosting mixture and use as filling between layers. Frost top and sides of cake with remaining frosting.

 

 

Tennessee Stack Cake

• 18 oz. dried apples
• 1 c. brown sugar, packed
• 1 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/2 tsp. ground allspice
• 1/2 c. butter
• 1 c. sugar
• 2 large eggs
• 1/2 c. milk
• 1/2 c. molasses
• 5 c. all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. ground ginger
• 1 c. whipping cream, whipped

Place dried apples in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer for 25 to 30 minutes or until tender. Drain and mash apples. Stir in brown sugar, 1 1/2 teaspoons ginger, cloves, and allspice; set aside.

Beat butter at medium speed of an electric mixer until light; gradually beat in the sugar. Continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and molasses.

Combine flour, baking powder, soda, salt and remaining one teaspoon ginger; gradually add to creamed mixture, beating until mixture forms a stiff dough. Divide dough into eight equal portions; cover and chill for one to two hours.

Pat each portion of dough into an eight-inch circle on greased baking sheets. Bake at 350° for 10 minutes or until golden brown. Carefully remove layers to wire racks; cool completely. Stack layers, spreading equal portions of reserved apple mixture between layers. Cover and chill for eight hours. Spread whipped cream or whipped topping over top of cake before serving.

 

Sweet Georgia Brown Pecan Pie

• 1 prepared pie crust
• 3 large eggs
• 1/2 cup sugar
• 1/2 tsp salt
• 6 tbsp. melted butter
• 1 c. dark corn syrup
• 2 tsp. pure vanilla extract
• 1 tsp. cognac
• 1 1/4 c. pecan halves

Preheat oven to 375 degrees. Place pie crust in a nine-inch pie pan and crimp edges. Combine eggs, sugar, salt, butter, dark corn syrup, vanilla and cognac in medium bowl.

Stir in pecans then spoon filling carefully into crust. Bake pie on lower oven shelf for 50 minutes. Cool before serving.

 

North Carolina Pig Pickin’ Cake

• 1 18 oz. yellow cake mix
• 11 oz. can mandarin oranges with juice
• 4 eggs
• 1/2 c. vegetable oil
• 9 oz. carton frozen whipped topping, thawed
• 8 oz. can crushed pineapple, with juice
• 3.4 oz. box instant vanilla pudding

Preheat oven to 350 degrees. Grease and flour three nine-inch cake pans. In mixing bowl, combine cake mix, mandarin oranges, mandarin orange juice, eggs and oil. Beat for two minutes with electric mixer.

Pour into pans and bake for 20 to 25 minutes or until cake tester comes out clean. Cool in pans for five minutes, turn out of pans and finish cooling on wire racks.

In a mixing bowl, combine whipped topping, pineapple, juice from can and vanilla pudding mix.

Frost between layers and on top of cake.

 

 

 

 

 

 

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

We associate Valentine’s Day with sweet treats. We also tend to associate chocolate, strawberries, cherries and raspberries with the holiday that celebrates love.

Red Velvet Cake, Queen of Hearts Tart, Dark Chocolate Cake with Raspberry filling and Chocolate Chip Cherry Cookies say Valentine’s Day to the people lucky enough to eat them.

Yes, they are rich and delicious, and they are supposed to be. It’s nice to have something special to make the day something to remember.

 

 

Queen of Hearts Tart

Crust Ingredients:

• 1 stick butter, melted
• 1 tsp. sugar
• 1 c. flour

Filling Ingredients:

• 4 c. whole strawberries, hulled and sliced in half
• 1 1/2 c. warm water
• 1 1/2 c. sugar
• 4 tbsp. corn starch
• 1 3-oz. package strawberry gelatin mix (not instant)
• 2 drops red food coloring
• Whipped cream

Preheat oven to 400°.

Mix all crust ingredients and pat into a 9-inch pie plate. Prick the bottom with a fork and bake for about 15 minutes, or until lightly browned. Cool.

Arrange strawberries cut side down on top of top crust.

In a saucepan, cook water, sugar, and corn starch until the mixture becomes clear. Add gelatin and stir until dissolved. Add food coloring. Pour over the strawberries that are in the crust. Chill well.

Top with whipped cream before serving.

Dark Chocolate Cake with Raspberry Filling

Batter Ingredients:

• 1 (16 oz.) bag quality special dark chocolate chips
• 1 tbsp. butter
• 1/2 c. butter, softened
• 1 1/4 c. sugar
• 1 tbsp. vanilla extract
• 3 eggs
• 1 tsp. salt
• 2 tbsp. canola oil
• 1/2 c. milk
• 2 1/2 c. all-purpose flour
• 1 1/2 tsp. baking powder

         Filling Ingredients:

• 1 1/2 c. frozen raspberries
• 1 tbsp. cornstarch
• 2 tbsp. lemon juice
• 1/4 c. sugar

        Icing Ingredients:

• 1 (8 oz.) package cream cheese, softened
• 3 tbsp. butter, softened
• 1/4 c. cocoa powder
• 1 tsp. vanilla extract
• 3 c. powdered sugar

Preheat oven to 350°F.Grease two nine-inch cake pans, set side.In a small microwave-safe bowl, melt the chocolate, and the tablespoon of butter in the microwave on medium heat.

In a large mixing bowl, stir together the stick of butter, the sugar, and the vanilla.

Stir in the eggs, one at a time until they are all incorporated. Stir in the chocolate. Stir in the salt and oil. Stir in 1 1/4 cups of the flour then the 1/2 cup of milk. Stir in the last 1 1/4 cup on flour and the baking powder.

Pour the batter evenly between the two cake pans and bake for 20 minutes or until a toothpick comes out clean.

Filling Directions: In a small sauce pan, combined all of the ingredients and bring to a boil over medium-high heat; set aside to cool.

Icing Directions: In a medium bowl, add all of the ingredients and beat with an electric hand mixer until light and fluffy; set aside.

Cake: When the cake is done, remove it from the oven and let sit for five minutes. Loosen the edges with a knife, and turn them out onto a cooling rack(s) to cool completely.

When the cakes are cool, pour the raspberry filling onto one of the cakes and then top with he other cake. Let cake cool for a while, then spread the frosting on the top and sides. To garnish you can place raspberries on the top and around the cake.

Cherry Chocolate Chip Cookies

• 1 c. dried cherries, chopped
• 1/3 c. hot water
• 6 tbsp. shortening
• 6 tbsp. butter, softened
• 1-1/2 c. packed brown sugar
• 1/2 c. sugar
• 2 eggs
• 3 tsp. grated orange peel
• 1 1/2 tsp. vanilla extract
• 3 c. quick-cooking oats
• 1 3/4 c. all-purpose flour
• 3/4 tsp. baking soda
• 3/4 tsp. ground cinnamon
• 1/2 tsp. salt
• 1 c. (6 oz.) semisweet chocolate chips

 

 

 

In a small bowl, soak cherries in hot water for at least 10 minutes.

Meanwhile, in a large bowl, cream the shortening, butter and sugars until light and fluffy. Beat in the eggs, orange peel and vanilla. Combine the oats, flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the chocolate chips and cherries with liquid.

Drop by rounded tablespoonfuls two inches apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned. Cool for one minute before removing from pans to wire racks.

 

 

Red Velvet Cake

• 1 stick butter, softened
• 1 1/2 c. sugar
• 2 eggs
• 2 oz. red food coloring
• 2 tbsp. cocoa (heaping)
• 1 c. buttermilk
• 2 1/4 c. cake flour
• 1 tsp. vanilla extract
• 1 tsp. baking soda

Icing ingredients:

• 3 tbsp. flour
• 1 c. milk
• 1 c. sugar
• 1 tsp. vanilla
• 1 c. butter

In a larger mixer bowl, cream together butter and sugar.

Add eggs one at a time, beating well after each addition.

In another bowl, mix red food coloring and cocoa until cocoa is completely dissolved. Add to the creamed mixture.

Mixing on low speed, add buttermilk and flour alternately, beginning and ending with flour. Mix well but do not over-beat to ensure a light fluffy cake. Add vanilla extract mix well. Blend the baking soda into the batter.

Transfer into two floured and greased nine-inch round cake pans.

Bake in preheated 350 degree F oven for 25-30 minutes. Cool.

Icing Directions:

Blend into a small saucepan the three tablespoons of flour and the cup of milk. Add the milk to the flour slowly, avoiding lumps.

Cook over medium heat, stirring constantly, until mixture resembles glue.

Cool completely.

Cream together sugar, butter, and vanilla until fluffy.

Add to cooked mixture. Beat, high speed, until very fluffy. Frost cooled cake.

 

 

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

Chili is a go-to dish for Super Bowl events. It’s popular with a crowd, but it doesn’t have to be predictable.

And remember, it can be as spicy as your taste buds dictate. You don’t have to put as much heat as called for, or you can reduce the amount of heat. It’s up to you and what your friends and family prefer.

These recipes can all be made ahead of time and refrigerated. It seems to give the flavors time to blend together. I hope you enjoy one of these this weekend. Go Panthers.

 

White Bean Chili

• 2 1/2 c. white beans, like a mixture of great northerns, cannellini and limas
• 4 large yellow onions
• 4 carrots
• 4 ribs celery
• 3 tbsp. olive oil
• 2 tbsp. garlic
• 1 jalapeno pepper
• 1/2 bunch parsley
• 3 qt. vegetable stock
• 6 sprigs fresh thyme
• 1 bay leaf
• 1 tbsp. cumin seed
• 1 tbsp. black pepper or to taste
• 2 tbdp. ground cumin
• 1 bunch cilantro
• 1 tbsp. fresh oregano leaves
• Salt to taste

Soak the beans for six hours or overnight. Drain and reserve.

Peel and dice onions and carrots. Trim and dice celery.

Heat oil in a large pot. Add onions, carrots and celery and sauté until soft.

While the vegetables are cooking, peel and mince garlic. Add to pan and sauté for two minutes.

Using rubber gloves or covering hands with plastic bags, clean seeds and stem from jalapeno and dice. Chop parsley.

Add beans to pot and toss for one minute. Add jalapeno, parsley, vegetable stock, thyme, bay leaf, cumin seed and black pepper. Bring to a simmer. Add cumin. Cook slowly for 90 minutes, or until desired consistency is reached.

Chop cilantro and pull oregano leaves from stems. Add salt, pepper, cilantro and oregano.

Remove from heat and let cool slightly. Remove bay leaf

Chili Con Carne

• 6 slices bacon
• 2 lbs. ground beef chuck
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 4 cloves garlic, finely chopped
• Kosher salt
• 1/4 c. chili powder
• 1 tbsp. ground cumin
• 2 tsp. paprika
• 2 tsp. dried oregano
• 2 tbsp. tomato paste
• 1 12-oz. bottle amber beer
• 2 tbsp. unsweetened cocoa powder
• 1 28-oz. can whole plum tomatoes, crushed by hand
• 1 1/2 c. low-sodium beef broth, plus more if needed
• 2 15-oz. cans black beans, drained and rinsed
• 1 tbsp. hot sauce

• Shredded cheddar cheese, sliced scallions and/or sour cream, for topping (optional)

Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6-8 minutes per side. Drain on a paper towel-lined plate and let cool, then crumble and set aside. Pour off all but one tablespoon of the bacon drippings from the saucepan (reserve the drippings). Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about eight minutes. Transfer to a plate using a slotted spoon; wipe out the pan.

Heat one tablespoon of the reserved bacon drippings in the saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring, until soft, about five minutes. Add the garlic and one teaspoon salt and cook two minutes. Add the chili powder, cumin, paprika, oregano and tomato paste and cook, stirring, until the tomato paste is brick red, about six minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about three minutes.

Stir in the beef and any juices from the plate; add the cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about one hour, 30 minutes.

Stir the hot sauce into the chili and season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with the crumbled bacon, cheese, scallions and/or sour cream.

 

 

Two Meat Chili

• 2 1/2 lbs. beef chuck, cut into 1 inch cubes
• 2 1/2 lbs. pork shoulder, cut into 1 inch cubes
• 1 tbsp. kosher salt plus more to taste
• Freshly ground black pepper
• 1/3 to 1/2 c. olive oil
• 2 large Spanish onions, chopped
• 10 large cloves garlic, minced
• 1/4 c. New Mexico red chile powder
• 2 tbsp. ancho chile powder
• 1 tbsp. ground cumin
• 2 tsp. oregano, crushed (preferably Mexican)
• 6 c. beef or chicken broth, homemade or packaged)
• Two 15 1/2-oz. cans pinto beans, drained and rinsed

Serving suggestions: White rice, sour cream, chopped cilantro (fresh coriander), shredded cheddar, minced fresh or pickled jalapeno peppers

 

 

Pat the meat dry with a paper towel and season with the salt and pepper. Heat two tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan if needed. Transfer meat to a bowl and reserve.

Discard all but two tablespoons of the oil from the pan. Sauté the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and sauté for two minutes more. Stir in the chili powders, cumin, and oregano and cook for two minutes. Whisk in five cups of the stock. Add the meat and any accumulated juices to the pot. Bring to a gentle simmer. Season the chili with salt and pepper to taste, and stew the meat with a cover slightly ajar until almost tender, about three hours.

In a food processor or blender, puree half of the beans with the remaining stock. Add the bean mixture to the chili along with the whole beans. Simmer for one hour more or until the meat is tender. Season with salt and pepper to taste and serve with rice and selections of condiments, like sour cream, chopped cilantro, shredded cheddar, minced fresh or sliced pickled jalapenos.

Slow Cooker Chicken Chili

• 2 lbs. ground chicken, coarsely ground preferred
• 3 tbsp. chili powder, plus 2 tsp.
• 1 (15-oz.) can kidney beans, drained and rinsed
• 1 (15-oz.) can white beans, drained and rinsed
• 2 (28-oz.) cans diced fire roasted tomatoes
• 1 medium sweet potato (about 10 oz.), peeled and shredded
• 1 (15-oz.) can low-sodium chicken broth
• 1/4 c. instant tapioca (recommended: Minute tapioca)
• 1 to 2 chipotle chiles in adobo sauce with seeds, chopped
• 2 tbsp. soy sauce
• 1 tbsp. kosher salt
• 1 tbsp. onion powder
• 2 tsp. granulated garlic
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1/4 tsp. ground cinnamon
• Pinch ground cloves
• 1/2 to 3/4 c. lager-style beer, optional

Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos

Put the chicken in the slow cooker. Add three tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on low for 6-8 hours.

Just before serving, stir in the remaining two teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.

 

 

 

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

As long as we live, we are faced with the daily question “what’s for supper?”

Not everyone has a suggestion, but if we offer options we often hear “no, I don’t want that.”

If you’re tired of that tired routine, blow their minds.

Don’t ask what they want. Just fix it.

One of the great things about these recipes is how different familiar ingredients become when mixed with ground meats.

Ground sirloin is used in the Salsa Meat Loaf, ground beef and pork are combined in the Swedish Meatball recipe and ground round is the meat featured in the Chili Con Carne.

A word to the wise, though — if you have a houseful of picky eaters, just don’t tell them what’s in the dish until after they eat. It can save a lot of wear and tear on the nerves.

Salsa Meat Loaf

 

• 1 lb. ground beef sirloin
• 1/2 c. salsa
• 1/2 c. Italian seasoned bread crumbs
• 1/2 c. shredded Cheddar
• 1 egg, lightly beaten
• 3 cloves garlic, minced
• Dried parsley to taste
• Salt and pepper to taste

 

Preheat oven to 350 degrees F.

In a large bowl, mix the ground sirloin, salsa, bread crumbs, cheese, egg, and garlic. Season with parsley, salt, and pepper. Transfer to a 5×9 inch loaf pan.

Bake 45 minutes in the preheated oven, or to a minimum internal temperature of 160 degrees F.

Swedish Meatballs

 

Meatball Ingredients:

• 1 large yellow or white onion, peeled, grated (through a cheese grater)
• 2 tbsp. butter
• 2/3 c. milk
• 4-5 slices of bread, crusts removed, cut into pieces
• 2 eggs
• 1 lb. ground pork
• 1 1/2 lb. ground beef
• 2 tsp. salt
• 1 tsp. freshly ground nutmeg
• 1 tsp. ground cardamom
• 2 tsp. black pepper

Sauce Ingredients:

• 6 tbsp. butter
• 1/3 c. flour
• 1 qt. beef stock
• 1/2 to 3/4 c. sour cream
• Salt
• 2 to 4 tbsp. of lingonberry, cranberry, red currant or raspberry jelly, more or less to taste (optional)

 

Sauté the grated onion in the butter over medium-high heat until the onions soften and turn translucent, about 3-4 minutes. Remove from heat and let cool.

In a medium bowl, mix the bread pieces with the milk. Set aside for 15-20 minutes, or until the bread soaks up all the milk. When it does, pulverize the bread in a food processor and pour it into a large bowl.

Add the cooled onions to the bowl of milk and bread. Add the rest of the meatball ingredients—eggs, ground pork, ground beef, salt, nutmeg, cardamom, pepper. Wash your hands then mix well for about two minutes until the ingredients are well combined. Wash hands thoroughly after this.

Use a tablespoon to measure out the meat for the meatballs. As you form the meatballs, set each one aside on a sheet pan or plate. You should get 40 to 50 meatballs.

Heat six tablespoons of butter for the sauce in a large sauté pan over medium heat. When the butter has melted, reduce the heat to medium and add some of the meatballs. Do not crowd the pan. Work in batches, browning them slowly on all sides. Be gentle when you turn them so they don’t break apart. Do not cook the meatballs all the way through; only brown them at this stage. Once browned, use a slotted spoon to remove them from the pan, setting them aside so you can make the sauce with the remaining pan butter.

Start the sauce. If the butter has burned throw it away and use six new tablespoons. Heat the pan butter on medium and whisk the flour in. Cook until the color of coffee with cream. This is how you make a roux.

As the roux is cooking, heat the beef stock in another pot until it simmers. When the roux has cooked until the color of coffee-with-cream, slowly add the hot beef stock a little at a time. Everything will sputter at first, and the sauce will seize up and solidify. Keep stirring and adding stock slowly, and it will loosen up and become silky.

Add the meatballs to the sauce and turn the heat down to low. Cover the pot and cook on low heat for 10 minutes. You might need to do this in batches.

To finish, move the meatballs to a serving dish. Add the sour cream and mix well. Either add the lingonberry jelly to the sauce or serve it on the side.

Shepherd’s Pie

 

Ingredients for potato crust:

• 1 1/2 lbs. russet potatoes
• 1/4 c. half-and-half
• 2 oz. unsalted butter
• 3/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 egg yolk

Ingredients for meat filling:

• 2 tbsp. canola oil
• 1 c. chopped onion
• 2 carrots, peeled and diced small
• 2 cloves garlic, minced
• 1 1/2 lbs. ground lamb
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 tbsp. all-purpose flour
• 2 tsp. tomato paste
• 1 c. chicken broth
• 1 tsp. Worcestershire sauce
• 2 tsp. freshly chopped rosemary leaves
• 1 tsp. freshly chopped thyme leaves
• 1/2 c. fresh or frozen corn kernels
• 1/2 c. fresh or frozen English peas

 

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch sauté pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on color, approximately 3-4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

 

 

Chili Con Carne

• 2 cans (15 oz. each) red kidney beans or small red beans, drained
• 1 tbsp. vegetable oil
• 1 large onion, quartered, sliced
• 1 green bell pepper, chopped
• 1 lb. ground round
• 1 can (14.5 oz.) tomatoes
• 1 can mild green chiles
• 2 tsp. finely chopped jalapeno chile pepper, optional
• 1 can (8 oz.) tomato sauce
• 1 tbsp. chili powder
• 1 1/2 tsp. salt
• Dash cayenne pepper
• Dash ground cloves
• 1 small bay leaf

 

Prepare beans unless using cans. Rinse dry beans, cover with cold water, and let soak overnight. Drain, transfer to a large saucepan, and cover with fresh water. Cover and simmer for about an hour, or until tender. Drain.

In a large skillet, brown the onion, pepper, and ground beef in oil. Add the tomatoes, tomato sauce, peppers, and seasonings. Cover and simmer for 1-2 hours, adding a little water if needed to keep from sticking. Check and stir frequently. Add the cooked or canned beans and heat through.

 

 

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Dutch oven cooking maximizes meat flavor and minimizes labor.

Once the Dutch oven is filled with the meat of choice, plus other ingredients, it’s simply a matter of throwing it into a slow oven and forgetting about it until the timer goes off.

These dishes are a great way to battle the chill evenings of winter. One of the best things about them is the scent that fills the kitchen while they’re cooking.

I use a cast-iron Dutch oven, but there are several highly rated Dutch ovens on the market made from other materials that produce excellent results.

Beef Burgundy

 

•  4 lbs. beef stew meat
• 4 c. French Burgundy wine
• 1/3 c. olive oil divided
• 8 slices lean bacon, chopped
• 1 c. flour
• Salt and freshly ground black pepper
• 1 1/2 lbs. white mushrooms, halved
• 2 fresh bay leaves
• 4 large carrots, peeled and cut into 1-inch chunks
• 4 ribs celery, sliced
• 4 large garlic cloves, chopped
• 4 c. beef broth
• 2 boxes frozen pearl onions (10 oz. each)
• 1/2 c. parsley, chopped

Pre-heat oven to 325°F

Combine the beef and the wine in a re-sealable plastic bag or in a container with a lid. Marinate the beef for 3-8 hours. Strain wine and reserve. Heat a large Dutch oven over medium-high heat with two tablespoons of olive oil Add the bacon and cook until all the fat has rendered out and it is crispy. Remove bacon and let drain on paper towels.

Spread flour onto a plate and season with salt and pepper. Coat the beef by dredging it in the flour. Shake extra flour off beef and drop pieces in, a handful at a time to brown in the oil, adding more olive oil as needed. After the meat is browned remove and set aside.

Add the mushrooms and bay leaves, and cook until golden brown, about 8-10 minutes. Add the carrots, celery and garlic, and cook for another 4-5 minutes. Season with salt and freshly ground black pepper. Deglaze the pan with the reserved wine from marinating the beef, scraping up all the browned bits.

Add the beef stock, bring to a boil and cook for five minutes.

Add the browned beef back to the pan with the pearl onions and bring the pot up to a simmer. Put the Dutch oven into the oven for 1/1/2 to 2 hours.

The beef should be tender enough to pull apart with a fork. To thicken the sauce, cook until it’s the thickness you prefer. Remove the bay leaves, taste and adjust seasoning. Top with chopped bacon bits.

Dutch Oven Pork Roast

• 6 lb. pork roast
• 3 cloves garlic
• 2 tsp. salt
• 1/2 tbsp. pepper
• 3 bay leaves
• 1/2 c. cider vinegar
• 1 tsp. dried thyme

Preheat the oven to 325 degrees F.

Peel and slice the garlic cloves.

With a small knife, pierce the top of the roast and force garlic slices into the cuts. Rub the roast with salt and pepper.

Place bay leaves in the bottom of a cast-iron Dutch oven. Set the roast on top of the bay leaves, fat side up.

Mix the vinegar and thyme in a small bowl or measuring cup. Pour over the top of the roast.

Bake the roast for three hours, or until it reaches an internal temperature of 150 to 155 degrees F. Baste the roast with the drippings frequently during cooking.

Let the roast rest for 10 minutes before slicing.

 

 

Caramelized Pork Loin

• 1 stick butter
• 1/4 c. packed brown sugar
• Pinch ground cinnamon
• 3 Granny Smith apples, peeled, cored and 1-inch diced
• 1 (5-lb.) center cut, bone-out pork loin, butterflied
• Salt and freshly ground black pepper
• 2 tbsp. vegetable oil
• 1/2 c. apple cider

Preheat oven to 375 degrees F.

Melt the butter in a large skillet over medium-high heat. Add the brown sugar, cinnamon and diced apples and toss to coat. Sauté three minutes, without stirring to let the apples caramelize on one side. Toss and sauté another three minutes. Remove from the heat and cool completely.

Butterfly the tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of the other side. Flatten with a meat mallet.

When the caramel apples have cooled spread the mixture down the center flap of pork. Sprinkle with salt and pepper, to taste. Spoon the apple mixture down the center of the pork roast. Bring the two sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at one-inch intervals.

Season the stuffed and tied pork loin with salt and pepper. Sear the pork loin in vegetable oil in a large Dutch oven over medium-high heat, turning to get all the sides. Pour the apple cider over the pork. Roast uncovered for about one hour and 20 minutes or until an instant-read thermometer inserted into the center of the roast registers 155 degrees F.

Remove from the oven and let rest, tented with foil, for 15 minutes before slicing. Serve with pan juices.

 

 

Dutch Oven Chicken in White Wine

• 2 tbsp. olive oil
• 1 (4 lb.) chicken
• 1/2 lb. sliced fresh mushrooms
• 1 large onion, diced
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp. dried rosemary
• 1/2 tsp. dried thyme
• 1 tsp. garlic salt
• 1/4 tsp. black pepper
• 1 tsp. poultry seasoning
• 1 c. dry white wine
• 1 (10.5 oz.) can chicken broth

Heat olive oil in a large Dutch oven over medium heat. Sprinkle chicken with garlic powder, and brown on both sides. Remove chicken to paper towels.

Spoon off chicken fat, and return pan to stove. Stir in mushrooms and onions; cook, stirring occasionally, until onions are soft. Remove to a medium bowl.

In a separate bowl, mix together basil, oregano, rosemary, and thyme. Season with garlic salt, pepper, and poultry seasoning. Stir in wine, and add to onion and mushrooms.

Return chicken to Dutch oven. Pour mushroom mixture and broth over chicken; cover, and cook over low heat until meat begins to fall off the bone, about 1 1/2 hours.

 

 

 

 

 

 

 

 

 

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

Meatballs are user-friendly for football fans, party-throwers and family cooks. They can be served as a main dish or as finger food.

You can choose any one of the four meatball recipes featured this week and not be disappointed.

Some have a little heat and pack a flavor punch. None are difficult to make, but the finished product gives the impression that you spent hours in the kitchen.

I hope you find these as flavorful as we did.

 

Swedish Meatballs

 

• 2 slices fresh white bread
• 1/4 c. milk
• 3 tbsp. clarified butter, divided
• 1/2 c. finely chopped onion
• A pinch plus 1 tsp. kosher salt
• 3/4 lb. ground chuck
• 3/4 lb. ground pork
• 2 large egg yolks
• 1/2 tsp. black pepper
• 1/4 tsp. ground allspice
• 1/4 tsp. freshly grated nutmeg
• 1/4 c. all-purpose flour
• 3 c. beef broth
• 1/4 c. heavy cream

 

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided sauté pan over medium heat, melt one tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, one teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1-2 minutes.

Using a scale, weigh meatballs into one-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the sauté pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and sauté until golden brown on all sides, about 7-10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1-2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

 

 

Mexican Meatballs

 

For Meatballs

• 1 lb. lean ground beef
• 1/4 c. white cornmeal
• 1 egg, lightly beaten
• 1 clove garlic
• 1 small onion, minced
• 1/2 tsp. dried oregano, crumbled
• 1 tsp. salt
• 1/2 tsp. ground black pepper

For Sauce

• 1 tbsp. butter or margarine
• 1 small onion, chopped
• 1 clove garlic
• 2 tbsp. chili powder
• 1/2 tsp. ground cumin
• 1/4 tsp. dried oregano, crumbled
• 3 c. tomato juice
• Salt to taste

 

Mix meatball ingredients together; shape into small balls about 1/2-inch in diameter.

Sauce: In a large saucepan, melt butter or margarine. Add chopped onion and cook slowly until lightly browned.

Add garlic, chili powder, cumin, oregano, tomato juice, and salt to taste.

Bring to a boil; drop meatballs into boiling sauce; cover and simmer for about 10 minutes, or until meatballs are cooked.

Serves four.

Spicy Italian Meatballs

 

• 1 small onion, grated (on box grater)
• 1/2 c. chopped fresh flat-leaf parsley
• 2/3 c. grated parmesan
• 1/3 c. Italian bread crumbs
• 1 large egg
• 2 tbsp. ketchup
• 3 garlic cloves, minced
• 1/4 tsp. crushed red pepper flakes
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 8 oz. ground beef
• 8 oz. ground veal
• 2 oz. smoked mozzarella cheese, cut into 14-16 (1/2-inch) cubes

 

 

Position an oven rack in lower 1/3 of oven. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

In a large bowl, combine the onion, parsley, parmesan, bread crumbs, egg, ketchup/tomato paste, garlic, red pepper flakes, salt, and pepper. Mix ingredients.

Add both meats to the bowl. Using your hands, combine all ingredients gently but thoroughly. You do not want to over-mix or your meatballs will be tough.

Shape the meat mixture into 14-16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet.

Make an indention in each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture.

Bake for 15-20 minutes or until cooked through. Cook time may vary depending on the size of your meatballs.

 

Chinese Sweet and Sour Meatballs

 

For The Meat

• 1 lb. ground pork
• 1 tbsp. sesame oil
• 1/3 c. cornstarch
• 1 egg
• 3 tbsp. soy sauce

For The Sauce

• 1 tsp. cornstarch
• 1/3 c. dry sherry
• 1/3 c. soy sauce
• 1/4 c. tomato paste
• 1/3 c. sugar
• 3 tbsp. white wine vinegar

For The Stir fry

• 3 tbsp. oil
• 1 c. canned pineapple chunks in syrup
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 carrots, julienned
• Hot steamed rice

 

Mix pork with sesame oil, then add cornstarch, egg and soy sauce, ensuring that each is well incorporated.

Prepare walnut-sized meatballs (keeping hands wet helps keep meat from sticking so bad) and store

Prepare sauce by mixing cornstarch with cold water, then adding each of dry sherry, soy sauce, tomato paste, sugar, vinegar, and the liquid from the pineapple, making sure mixture is well blended.

Heat oil in your wok and cook the meatballs until they are browned and cooked through; remove with a slotted spoon and drain.

Add the onion, green pepper, and carrots to the oil in the wok, and stir-fry until they are crisp-tender.

Briefly stir sauce before adding to pan, and bring all to a boil, stirring continuously.

Add the meatballs and the pineapple, and stir-fry for several minutes more until everything is thickened and heated through; adjust thickening with cornstarch and water to your taste, if necessary.

Serve with hot cooked rice.

 

 

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Whether you’re planning a New Year’s Eve party, a game-day party or any type of get-together, these recipes are good to try.

They taste good, cover the food groups and don’t take long to prepare. It just takes a little advance planning.

This menu allows time to get everything ready before your gathering so that you can enjoy the get-together along with your guests.

Also, the menu offers a change of pace from the usual fare. So enjoy, and Happy New Year.[cointent_lockedcontent]

Slow-cooker Hot & Spicy Drumettes

 

• 3 lbs. drummettes
• 1 1/2 c. ketchup
• 1 c. packed brown sugar
• 1 small onion, finely chopped
• 1/4 c. finely chopped sweet red pepper
• 2 tbsp. chili powder
• 2 tbsp. Worcestershire sauce
• 1 1/2 tsp. crushed red pepper flakes
• 1 tsp. ground mustard
• 1 tsp. dried basil
• 1 tsp. dried thyme
• 1 tsp. pepper

 

Wash chickens and pat dry on paper towels. In a small bowl, combine the remaining ingredients.If you like less heat, reduce amount of crushed red pepper flakes. Pour over chicken; stir until coated.

Cover and cook on low for 5-6 hours or until chicken juices run clear.

 

Easy Stuffed Mushrooms

 

• 12 whole fresh mushrooms
• 1 tbsp. vegetable oil
• 1 tbsp. minced garlic
• 1 (8 oz.) package cream cheese, softened
• 1/4 c. grated Parmesan
• 1/4 tsp. ground black pepper
• 1/4 tsp. onion powder
• 1/4 tsp. ground cayenne pepper

 

Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

 

Grilled Fruit Kabobs

 

• 8 wooden skewers
• 1/2 c. apple jelly
• 1 tbsp. lemon juice
• 1/8 tsp. ground cinnamon
• 1/2 of a medium fresh pineapple, peeled and cored (about 9 oz.)
• 2 c. large fresh strawberries
• 1 nectarine, seeded and cut into wedges
• 1/2 of a 10-oz. loaf frozen pound cake, cut into 1-1/2-inch cubes
• 8 small firm kiwi fruit, peeled and cut in half crosswise

 

Before grilling, soak wooden skewers in water for one hour.

For sauce, combine apple jelly, lemon juice, and cinnamon in a saucepan. Cook over low heat, stirring occasionally, until smooth and bubbly. Remove from heat; set aside.

Cut pineapple into 1-1/2-inch pieces. Thread pineapple, strawberries, nectarine wedges, and cake cubes alternately onto skewers, placing kiwi halves on each end. Leave a little space (about 1/4 inch) between each piece so heat can go all around. Place kabobs on grill rack but not directly over heat.

Cover grill. Grill kabobs two minutes. Carefully turn skewers over. Use oven mitts to protect hands.

Brush sauce over kabobs leave on grill until heated through. Turn. Brush with sauce. Remove kabobs from grill.

Marinated Broccoli and Cauliflower Salad

 

• 2 heads broccoli, broken into florets
• 1 head cauliflower, broken in florets
• 1 green pepper
• 1 red pepper
• 3-4 stalks celery
• 1 onion, finely diced
• 1⁄2 c. white wine vinegar
• 2 tbsp. poppy seeds
• 1 c. white sugar
• 2 tsp. mustard powder
• 1⁄2 tsp. salt
• 1 1⁄2 c. olive oil

 

Blanch broccoli and cauliflower until just tender. Drain and rinse with cold water.

In a large bowl combine cauliflower, broccoli, peppers, celery and onion.

In a saucepan, place the vinegar, poppy seeds, sugar, mustard, salt and oil. Boil until the sugar has dissolved.

Pour the marinade over the vegetables and mix well.

Cover and refrigerate overnight, stirring several times before serving.

 

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