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Composed Salads

Composed salads, as opposed to tossed ones, are salads in which the ingredients are carefully arranged. They are also salads featuring protein as one of the principle elements. As a result, they make excellent luncheon or dinner entrees, especially in hot weather when steamy kitchens and heavy meals aren’t appealing. Other advantages are that many require no more than a can opener and a sharp knife and can be assembled using Deli purchases and/or leftovers. Arranged on a large serving platter, just add a loaf of artesian bread, allow everyone to help themselves, and you have a full, satisfying meal. What more can a busy family ask for?

Moreover, these salads, well presented can be showstoppers. Nutritious, heart smart, low fat and healthy, they are acceptable for most dietary requirements. A study of the recipes shows they are economically conservative too, making them perfect, not only for family dinners but also for entertaining. As a meal category, they are a good example of this site’s motto—Making wonderful scents, while saving cents, by using sense.

Below are some classic recipes for composed salads Perhaps the best all-around example is the Cobb Salad. Dating to the 1930s, it was invented using leftovers by Bob Cobb, manager of the Brown Derby, as a late-night meal for some unexpected celebrities. All recipes serve 4.

Cobb Salad
1 Head Romaine lettuce –A combination of iceberg and Romaine is better, with some watercress added for taste.
3 large eggs hard boiled and in large dice
1pt. grape tomatoes- halved – or 2 large tomatoes diced
5oz. package of crumbled Roquefort cheese
2 avocados diced
4 slices bacon cooked and crumbled
2 cups cubed cooked chicken
Dressing*
Cut the greens in small pieces or ribbons. Toss them with the dressing and spread them on a platter as bedding. Starting at the left, line the other ingredients in stripes across the platter in the order listed above.
*The traditional dressing mentioned for this is French, but it was a special blend, not the commercially bottled found in a market. For convenience, oil and vinegar vinaigrette, such as Balsamic, would be a good substitute, especially with the addition of a dash of Worcestershire and a bit of mustard powder.
Salad Nicoise
1/2 small head of Romaine coarsely chopped
(3) 6oz. cans tuna-solid white is best- drained
½ lb. green beans – whole is best but frozen cut are fine
(2) 15oz. cans small whole potatoes-drained
2 large tomatoes sliced
3 large eggs hard boiled and sliced
(1) 6oz. can pitted ripe olives
½ cup white wine
Capers for garnish – optional
Cook the green beans just to crisp-tender. Marinate with the potatoes in the wine for 1hr. at least.
Line a platter with the Romaine. Arrange the other ingredients in a clockwise pattern starting at the number 6 position in the following order: Tuna, green beans, eggs, tomatoes, potatoes. Fill the center with the olives. Garnish the tuna with the capers.

Nicoise Dressing: 6 servings*
4Tbs. minced shallots – or mild onions
2Tbs. dry mustard – 4 of Dijon can be used
5 drops of hot sauce
5Tbs red wine vinegar
3Tbs fresh lemon juice – 4tsp. of concentrated will do
2 ½ cups salad oil.
1 Tbs. dried Tarragon or to taste
Mix the ingredients well and allow to meld for several hours. Drizzle a little over the Tuna, and serve the rest on the side. Chill leftover for other salads.
*A simpler dressing can be made by combining in a jar and shaking.
¼ cup olive oil
2 Tbs. white wine vinegar
½ tsp. Dijon mustard
1 clove garlic- mashed
1 tsp. dried tarragon

Roast (or Grilled) Beef Salad
5 oz. roast, or grilled beef sliced thinly-Deli or leftover grilled will do
3 oz. blanched snow peas in 3 inch slices
1 red beet peeled and cut into matchsticks
1 small head green leaf lettuce-chopped
1small onion thinly sliced
2 oz. sliced raw mushrooms
2 oz. bean sprouts
1/3 cup olive oil
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1tsp. Worcestershire sauce
1 tsp. Soy sauce.
Combine the last 4 ingredients in a bowl to make a dressing. Add the beet, onion, and mushrooms to the bowl and marinate 1 hr. Drain the vegetables and toss the lettuce with half the
dressing. Cover a platter with the lettuce, top with the vegetables plus the snow peas Arrange the beef in a decorative circular pattern over them and fill the center with the sprouts. Drizzle the remaining dressing over all.

Antipasto
6-8 oz. sliced salami
2 oz. sun dried tomatoes in oil – drained
(2) 14 oz. cans artichoke hearts- drained and sliced in half
8oz. Cheddar cheese thickly sliced
(1)6oz. can pitted ripe olives
(2)4oz. cans button mushrooms – drained
¼ cup Italian vinaigrette dressing
12oz.= 1 bag baby spinach
Marinate the artichokes and mushrooms with half the dressing in a bowl for 1 hr. drain ,Arrange the ingredients across an oval platter in the following order from left to right cheese, olives, salami, artichokes, mushrooms, tomatoes. Place the spinach in a bowl. Toss greens with the drained dressing, and drizzle the reserved half over the items on the platter.
Be sure to have a large loaf of crusty artesian bread to serve with this.

Lamb Salad with Mint
12 oz. cooked sliced lamb –well trimmed of fat- leftover is fine
1 pt. cherry tomatoes- halved
1 small head red-leaf lettuce olive oil
¼ cup olive oil
1Tbs. white wine vinegar
½ tsp. Dijon mustard
½ tsp. sugar
1 Tbs. + 1 tsp. chopped fresh mint
4 oz. feta cheese
Place oil, vinegar, mustard, sugar, and 1 Tbs. mint in a jar and shake well. Cut the lettuce in salad sized pieces and place on a platter. Arrange lamb and tomatoes on top, drizzle with dressing, crumble cheese over and garnish with the remaining 1 tsp. mint.
Oriental Pork Salad
1 lb. lean raw pork-tenderloin, center chops or 12 oz. leftover roast
1 tsp. shredded gingerroot or 1 tsp. ginger powder
1 clove garlic minced or 1 tsp. garlic powder
2 Tbs. soy sauce
4 Tbs. oil—Not olive – Divided
1 medium carrot shredded
8 oz. Chinese cabbage- shredded
2 scallions thinly sliced
(1)15oz.can pineapple chunks—drained 2 Tbs. juice reserved
¼ cup white wine vinegar
½ tsp. honey
¼ cup sprouts for garnish
Place ginger, garlic 1 Tbs. pineapple juice and soy sauce in a plastic bag with meat and marinate overnight. If using raw pork, hear 2 Tbs. oil in a skillet and brown meat with marinade slowly for about 10 min. or until just cooked through. Allow to cool and slice. If using leftover pork, heat the oil, add meat and marinade, heat through, turn off heat, cover and allow to absorb flavor for about 20 min.
Combine 2 Tbs. oil, 1 Tbs. pineapple juice, vinegar and honey in a jar, add any marinade left in the pan, to taste and shake well. Plate cabbage and carrots, top with pineapple chunks, then pork slices. Drizzle with dressing and garnish with sprouts.

Cranberry Salad Dressing (for Poultry)
¼ cup cranberry sauce – whole berry
1 Tbs. oil
1 Tbs. white vinegar
2 oranges sectioned
2 Tbs. chopped salted nuts
1 lb. sliced cooked chicken or turkey
12oz. greens in salad sized pieces.
Arrange orange sections and meat slices on greens. Place the cranberry, oil and vinegar in a jar and shake well. Pour decoratively over meat. Garnish with nuts.
There you have 7 attractive, healthy, affordable meals which need very little time or effort. So eat well, enjoy—and don’t forget the bread!!

Memorial Day 2015

Growing up in a Seaside resort, Memorial Day weekend had more significance than in inland towns. Together with Labor Day it bookended, the brief quarter year when the major portion of annual income was generated, but “The Season” actually started a few weeks later when school closed and people could stay through the week. The evening of the holiday itself was like the afternoon before opening night of a play. Everything is ready and there’s a chance to relax for a moment, enjoy a meal and socialize before the curtain goes up and attention centers on work.

 

Gardens were trimmed, lawn furniture placed, awnings unfurled and grills at the ready. With all thoughts on the summer ahead, entertaining indoors was out of the question, but whether a casual gathering for friends and family or a more elegant affair, choosing the foods to serve required thought.  The robust roasts, filling casseroles and sauced recipes of winter aren’t alluring now. People want lighter dishes and bright taste.

 

That is still a party menu planning problem at this time of year. Much of the spring produce is past its prime and the summer crops, corn, summer squash, tomatoes and heartier salad greens are just sprouting. The annually anticipated bounty from the sea isn’t in yet either. Most local boats are just getting into the water this weekend.

 

The trick is to present normally available foods in tempting seasonal ways. Of course, just the smell of a grill firing up goes a long way toward setting the right mood, but this is a special occasion and you might want something different than hamburgers or chicken, which you’ll have all summer. I’m offering four entre suggestions; two can be completely or partially cooked on the grill, or in the oven. The others are made indoors but served outside. One, served cold, makes a more formal presentation. Also I’ll offer some sides which can be spruced up to fit the first days of summer.

Skewered Tuscan Grilled Pork and Vegetables Serves 4

Several cuts of pork can be cubed for this recipe. Butt roast, arm steaks, loin or chops, so long as the meat has no fat. The directions below are for ¾ inch thick pieces. The vegetables are so intrinsic to the meal, I like to think of this as Stew on a Grill. Chicken thighs are good substitutes for the pork but more delicate so the cubes should be thicker.

Grill or Broiler:

2 lbs. of pork in cubes suitable for grilling or broiling at least ½ – ¾ inch thick

1 Tbs. oil
4 Tbs. fresh rosemary

2 cloves garlic minced

Salt and pepper

Lemon wedges to serve.
Mix the oil and seasonings and marinate the pork overnight. When ready to cook, skewer the meat and reserve the marinade for basting.

Vegetables

2 large all-purpose potatoes

2 large onions

2 medium zucchini

2 medium yellow squash

8 cherry tomatoes

1 large green bell pepper

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. garlic powder

2 Tbs. oil

Salt and pepper

1 tsp. lemon pepper

(4)  6 inch Bamboo skewers – soaked

Cut the onions in half crosswise. Cut the potatoes in half. Skewer the onions parallel the cut, so they don’t separate into rings. Microwave the onions 2 min pausing between. Microwave the potato halves 3 min, pausing between. Cut the peppers in quarters, then divide the quarters in half. Cut the zucchini and squash in half lengthwise. Add 2 pepper quarters and 2 tomatoes to each of the skewers with the onions. Coat all the vegetables well with the oil, herbs and 1 tsp. lemon pepper. Allow to marinate for a few minutes and baste during cooking with the excess, turning once. Heat the broiler or grill. Place rack 4-5 inches from a hot fire. Cook vegetables on a grid for 5 min. before adding meat. Move to the side if charring occurs during cooking or to a lower oven shelf. Check for doneness visually.

Cook pork skewers 4-5 inches from heat source 4-5 min, for the first side, and 6-8 min for the second, basting with marinade. Check with a thermometer, or by making a small slit in the meat, to judge doneness. .Serve with lemon wedges.

These directions also work for oven broiling.

Shrimp Kabobs  Serves 4

Cubes of Monkfish, Salmon steak, Swordfish, even Tuna steaks will work in place of shrimp.

Skewers, Broiler or Grill:

2 lbs. raw shrimp, peeled and deveined, tails on – extra-large (26-30 count) recommended

2 Tbs. olive oil

1 tsp. Tabasco

1 tsp. Worcestershire Sauce

2 tsp. chopped fresh rosemary or equal amount dried

3 cloves minced garlic

1 tsp. dried oregano

¼ tsp. allspice powder

2 lemons – one juiced one in quarters

Kosher salt to taste

Barbeque Sauce

Skewers- soaked bamboo. (If using metal ones, double skewering makes turning easier.)

 

Mix all the ingredients but the salt and quartered lemon in a bowl large enough to hold the shrimp. Add the shrimp and marinate, covered at room temperature at least 1 hr. or several hours in the refrigerator. Thread shrimp head to tail on as many skewers as necessary – long metal ones require about 4. Preheat broiler or grill, and cook shrimp until pink and beginning to brown, basting frequently with the marinade. Sprinkle with salt. Serve with lemon quarters.

The Barbeque Sauce is for optional dipping

Chip’s Chuck Roast Serves about 6 for a dinner

This is a recipe devised by an old friend of my Father’s years before grills became a backyard fixture. It was never written down, so you’re going to have to wing it a bit, but as recent guests assured me, it’s still a winner, especially for anyone who wants to give a meal a “cook out” feeling without cooking out.

(1) 3 to 3 ½ lbs. 7 bone Chuck Roast, as lean as possible – select a thicker piece

¾ cup flour

1/3 cup Spicy Brown mustard or more if needed

Water

Trim as much fat from the meat as possible. (I like to freeze the roast.) When ready to use, cover a cookie sheet with foil, and put the top oven rack as low as it will go, then preheat the broiler.  Put the roast on the foil.  Mix the flour in a small bowl with the mustard and just enough water to make a smooth, golden colored paste, the constancy tomato paste. It should taste like mustard,  if it seems too bland add more mustard. Cover the meat, first the bottom, then the top and sides with the paste, using it all. Broil the roast with the oven door ajar, for 20 min., until the coating cooks and browns. Turn the oven on to 400 degrees and roast the meat with the door closed another 20 min. Do not turn the roast over. This timing results in a perfect rare roast in my oven, but ovens differ, and I recently found that I had to cook it longer in a friend’s gas oven. So consult a thermometer for doneness after the first 20 min. Perhaps, if you like the recipe and want to repeat it, you will want to experiment with a higher temperature vrs. longer cooking time. It’s worth the effort!

Poached Salmon Chaud-Froid Serves 6-8

This was a favorite recipe of my Mother’s. I always thought it would be intimidating and pricey
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until I tried it and found it was neither, but it is a show-stopper.

1 Whole boneless salmon fillet – about 2lb.

1 Tbs. unflavored gelatin

½ cup sherry

2 cups milk

4 Tbs. butter

4 Tbs. Flour

½ tsp. sugar

1/8 tsp. each onion powder & garlic powder

½ cup whipping cream

Fresh parsley

Cheese cloth

Place the salmon in a cheese cloth “sling” It’s best if you skin it first, but O.K. if you don’t.

Put it skin side up, in a roasting pan with the ends of the cloth overhanging the sides.. Cover with

very warm water and place in a preheated 350 deg. oven. Cook for 12 min. per pound once the

water is hot Alternately, place the pan across 2 heated  burners on the stove top and poach the

fish for 8 min. per pound.  When done, lift it gently by the cloth so it doesn’t break, and place it

on a cookie sheet or platter to carefully lift off the skin if needed. Center the serving platter over

the fish and invert so the top side is up. Chill until firm covered with plastic wrap. . This can be

done a day ahead.

When fish is cold and firm, make the Chaud  Froid. Place the gelatin in the sherry  to soften.

Melt the butter in a saucepan until it foams, then off heat stir in the flour and sugar to make a

smooth roux. Stirring constantly add the milk, cream and seasonings, return to the stove and heat

to a simmer, stirring until thickened. Remove from heat and stir in the gelatin until dissolved.

While sauce is still flowing, using a soft paintbrush, “paint” the salmon, covering it completely.

If necessary, give it a second coating after the first sets. The point is to keep the coating as

smooth as possible. Chill well, garnish with parsley. For the artistic other decorations can be

pressed into the coating—sliced cucumber, strips of roasted pepper etc.  To serve, make a small

vertical cut halfway across the fish, then slice in two pieces. This helps prevent flaking and keep

the slices intact..(If coating gels between coats, gently reheat to desired consistency.)

VEGETABLES

Asparagus

Break off the woody part of the stems and put the spears in a microwave proof dish in one layer,

if possible, no more than two, or cook in batches. Microwave on high 3 to 9 min. depending on

the thickness of the stems. If marinating, put drained spears on a serving plate, pour marinade

over and allow to infuse as the asparagus cools, then refrigerate or serve. If saucing, shock spears

with cold water, chill them and sauce before serving or sauce and serve hot.

For Marinating: A vinaigrette of choice is best

Garnishes: Asparagus loves to be decorated and will accept many things: sliced or chopped roasted or fresh peppers, chopped eggs, toasted chopped nuts and seeds, anchovies, capers, herbs crumbled bacon, even breadcrumbs.

Green Beans

String beans are more of a summer yield, but they are available fresh or frozen all year and are a wonderful green when simply cooked, as well as a good mix with other vegetables. Whole green beans, sometimes labeled “Blue Lake” can be treated the same as asparagus.

Green Beans roast well as do onions. Tossed with a bit of oil, balsamic vinegar and rosemary, or herb of choice, on a sheet with quartered onions, cooked at 375 deg. for 20 min. they are wonderful cold or hot.

2) A simpler way to make this combination vegetable is to boil the beans to crisp-tender and microwave the cut onion in 1tsp. oil until soft, about 2 min. then toss with the drained beans and a bit of lemon pepper or rosemary.
3) They also go well with mushrooms in place of onions, dill or mint as the seasoning and garnished with toasted chopped almonds.
4) They can be tossed with halved cherry tomatoes, with a bit of oil, garlic powder and

Basil to taste, rather a lot, and chilled for at least an hour to marinate.

Summer Sweet Potato Salad with Lime: 4 servings

2 lbs. sweet  potatoes
1/3 cup fresh lime juice
1 Tbs. minced fresh ginger
1 jalapeno minced
2Tbs. brown sugar
¼ cup oil
Salt to taste
1/3 cup toasted cashew  pieces—OR wasabi coated peanuts roughly chopped
1 Tbs. lime zest
2 Tbs. chopped fresh mint
Cut the potatoes in half if necessary to fit in a single layer in a deep skillet with a lid. Add water to depth of ½ inch. Cover and simmer about 15 min. or until crisp tender—not mushy.—check by pricking them. Peel skins off while warm. Bend the next 4 ingredients adding oil in a stream to make a vinaigrette. Season with salt to taste. Pour 1/3 of the vinaigrette in a shallow bowl. Diagonally slice potatoes in ½ inch rounds. Put into the serving bowl and drizzle with the rest of the vinaigrette. Toss gently with a spatula. Mix the last 3 ingredients to pass as a garnish. Will keep for 3 days covered and chilled.  Toss gently again and bring to room temperature before serving. Do not make garnish ahead.

SALADS

Baby Spinach is wonderful garnished with sliced strawberries and toasted walnuts; diced tomato, spring onion and watermelon or diced cantaloupe, diced bell pepper, and spring onion with a touch of lime in that dressing. Sweet Vidalia Onion Dressing also compliments spinach
.
Bibb Lettuce and French Blue Dressing: Serves 4- This is a different, lighter take on Blue Cheese dressing.
I head Bibb – or Boston – Lettuce
1Tbs. blue cheese – packed
3Tbs. olive oil
1 tsp. lemon juice – or more to taste
Separate the lettuce leaves and tear, not cut, into bite sized pieces. Dissolve the cheese in the oil and the lemon juice to taste. Pour over the lettuce pieces and toss well.

 

Happy Holiday All!!

The $centse Method Works With Food Stamps Too

I’ve been listening to the dispute over food stamp allotment with mild interest, because the stamps are so critical to The Farm Bill and to food prices in general. I don’t usually discuss bargain food shopping or how to stick to a stipulated budget. I focus on the overall problem of controlling food bills, whether to economize or simply to supervise spending, through organized planning and informed shopping.

However, my attention was caught recently by two published reports of people testing the feasibility of staying within the food stamp limits. Both results were disappointing, for different reasons, and I was curious to see how my approach to this problem would work.

The first effort was made by an actress whose shopping list alone showed a large gap in her grasp of the problem. She may be familiar with the kitchen, but I doubt that extends to the supermarket. I think her situation is rather like that of a restaurant chef, who can draw up menus, and grade ingredients, but the actual procuring of supplies and bill payments are the responsibility of the management.

The second experiment was conducted by a food writer. I sensed a disconnect with the subject from the opening statement that the planning process was accompanied by a $9.00 Kale smoothie. Also, there seemed to be a lack of familiarity with supermarkets. However, the writer did manage to fill the spirit of the assignment, even planning for other meals and snacks.
There was oatmeal for breakfast, eggs for snacks and a roasting chicken and ground meat for main entrees.

The major complaint at the end of the week was boredom with the meals-No wonder! Why make all the ground meat into one meatloaf to eat every night? Roast chicken and potatoes haven’t been relegated to lunches since businessman’s specials disappeared in the 1950s. These are two of the most versatile meat products, so why restrict the ways they’re served, especially when trying to stretch their use to economize? It’s presenting them differently that makes repetition palatable—pardon the pun.

Although leftover roasted chicken lends itself to many various treatments (see One Roast 5 Ways-Chicken, April 9, 2013) it’s really more economical to buy chicken thighs, especially on special. A package of 10 or so costs about 2/3rds that of a roaster. By the same token, mixing the ground beef with ground turkey can cut the cost somewhat, though not by much nowadays, particularly if the beef is bought in Valu-Pac on special A better way to reduce the price, is to buy the prepackaged meat in rolls. Either way, ground meat, like chicken is extremely versatile.

Let’s say you bought ground beef in family pack(s) which runs about 4 lb. each, for one person per week. Allowing for shrinkage from fat content, this should yield 8 full servings, more in casseroles. Divide the meat into 4 equal portions. Form one portion into 2 large meatballs, wrap them individually and freeze them, Broiled like steaks or roasted, they form two entrees. Sauté another portion and refrigerate or freeze it in two containers. These will be the base of sauces, chili or casseroles. Mix the remaining portions according to your meatloaf recipe. Roll half of that into small meatballs and bake them first or freeze them raw to serve in sauces. Cook the remainder as a meatloaf. It should make two servings. Personally, I would place an alternate meal between the beef dishes, especially the meatloaf.

This is a small example of how organized menu planning can improve meals, but there is one drawback. The more varied the dishes, the more ingredients needed, the higher the total cost. Those “extras” can be hidden culprits in going over budget. However, even meatloaf requires sides but often they can be prepared in different ways, for instance a bag of potatoes. The main change I would make to keep cost down is to not spend for two major entre meats in one week. There are several less costly ones available, hot dogs, tuna, chicken livers, even baby beef liver, on which to base alternate meals. Moreover, with this help, the beef or chicken can be stretched into two weeks.

Here is where informed shopping enters the picture. If you regularly study the flyers and get to know your favorite market, you’ll recognize the true sale items from those which are listed to remind customers of the store prices. You’ll also be able to estimate when an item like ground beef will go on sale again and plan accordingly. Most importantly you can draw up a detailed list of your needs and form a good idea of the total weekly cost before you shop.

A side note here; The writer reported interviewing people who received food stamps, but limited the questions to sufficiency of coverage and similar problems. I didn’t see any mention of WHERE they shopped. I learned that increasingly they are patronizing the discount supermarket chains, such as Save-a-Lot or Bottom Dollar. The no-frills approach allows for deep discounts. The Dollar Store chain is another option for certain quality, inexpensive food products.

I’ve been couch quarterbacking however. There are other meals to consider, breakfast, lunch and snacks. Oatmeal can be served in various ways, with dried fruit, spices, jams, syrups, to alter taste but only so long as the cost of the add-ins doesn’t exceed that of a box of another cereal.

Eggs are a valuable addition, not only as an ingredient, but scrambled, or in a frittata for a dinner, or boiled in sandwiches for lunch. I saw them at 8 medium for $1.00 in The Dollar Store a while ago, but a lesser quantity would be counterproductive. The wiser choice is 1 doz. Medium, or if on sale, Large from the supermarket. Leftovers are another lunch suggestion, including Spaghetti Pie (Recipe below or see Summer Carbohydrates-Pasta, Oct. 7. 2014). Tuna is also an option, drained and mixed with India Relish it’s a safe mayonnaise free sandwich to brown-bag (See Canned Tuna Recipes, April 23, 2014)

Weight Watcher’s advises popcorn as a snack and it’s a good one. For this and other budget friendly snack ideas a visit to The Dollar Store is an excellent idea. This brings up another financial consideration in dealing with the food stamp allotment: the other ingredients required to make the meals. Staples like flour and sugar are more reasonable at a standard market, but spices, herbs, even sauces, pasta and rice are found in dollar stores. Individually, they seem minor, but collectively their cost can add up, yet they’re necessary to meal preparation. It’s wise to keep a check of supplies and not buy more than needed at a time. Fortunately, they don’t have to be replenished every week, so the main expense is the initial outlay.

The real question is can a person live on the weekly food stamp amount using my method to control expenses? My answer is “Yes”. Not with infinite choices, but with careful planning and by keeping abreast of market price changes, it can be done, and done with sufficient variety to be acceptable.

The $1.00 per portion meal can still be found too and mixing at least one of them into the week’s menu goes a long way toward making any budget work. Some examples of this type of meal are:
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I Hot Dogs & Au Gratin Potatoes –4 Servings = $3.00
1 pkg. of hot dogs – $1.00 (Serves 4) From the Pantry:
1 box dry potato mix – $1.00 (Serves 4) Ketchup and/or mustard
1 16 oz. bag frozen vegetables – $1.00 (Serves 4) 1/2 cup milk & 1 Tbs. margarine

II. Chicken Livers over Rice – Serves 3 = $2.73
1 lb. chicken livers- $1.50 From the Pantry
1 large carrot- $0.20 1 envelope bouillon granules
1 large onion – $0.20 2 Tbs. Teriyaki Sauce
1/3 a 1lb. bag frozen cut beans- $0.33 2 Tbs. red wine vinegar
½ a 1 lb. bag of white rice – $0.50 Salt and pepper

III. Tuna Salad Supper – Serves 2= $2.03
1 can chunk light tuna – $0.88 From the Pantry
½ large onion – $0.10 2 Tbs. mayonnaise
1 stalk celery – $0.05 1 Tbs. sour cream
½ a 1 lb. bag frozen vegetables- $0.50 1 Tbs. ketchup + pinch of curry
½ a 1 lb. bag frozen French Fries – $0.50 Salt and pepper
As for making use of leftovers, below is a recipe that Italians have enjoyed for centuries. Originally, made from dinner remains as a lunch for the men who worked the fields, in modern times it’s a great pick-up lunch, even found in restaurants, and a favorite afternoon snack. Above all, it exemplifies that the simplest ingredients, well handled, can produce wonderful dish.

Spaghetti Pie: Serves 8
1 lb. regular spaghetti or fettuccini
2 cups sauce- tomato or meat
2 eggs
2-3 Tbs. oil
Grated Parmesan – optional
Extra seasonings – optional
Cook the pasta according to directions until tender. Drain and add enough sauce to coat. Adjust seasonings. Refrigerate overnight. In the morning, fork whisk eggs and gently stir them in. Heat oil in an 8-10 inch skillet and when sizzling, add eggs. Cook until the edges brown and the bottom lifts easily with a spatula. Center should be firm. Serve cut in wedges.
NOTE: Cheese is totally optional with this dish. It can be added as the pasta sautés, the pan can be run under the broiler at the end or it can be sprinkled over the top as it cools. Italians prefer it in chunks to be eaten with the pasta.

The Fruits Of Spring

We’ve talked about the wonderful, fresh spring vegetables but we haven’t mentioned the fruits of the season, especially rhubarb and strawberries. The bright pink and red colors of these two can really perk up a meal and they co-star beautifully in many desserts. Recently, fresh strawberries have become available all year at a reasonable price. Rhubarb, on the other hand, is becoming harder to find and more expensive, which, for rhubarb, is nothing new.

In fact, only for the past few hundred years has rhubarb been considered “ordinary”. For over 3,000 years it was prized as a medicinal plant in China, and even found its way to Ancient Greece by the old Silk Road. However, its transportation was more costly than spices or gems. Marco Polo traced rhubarb’s origin and found the banks of the Volga River in Russia duplicated its growing conditions. So in the 15th century, rhubarb became available to Europe, though still pricy. In 1820 it was introduced to Massachusetts where it became a farm crop and in 1947 was designated as a fruit not a vegetable.

In the U.S. rhubarb has been taken for granted as a normal spring yield. When I was a kid, it was served stewed at breakfast every April. Occasionally, it was upgraded to a dessert ingredient. The past few decades of dietary awareness and table ready food have made rhubarb difficult to find and costlier because .it requires stewing time and sugar to be edible, both no-nos with today’s life-style. So unfortunately, it’s the old law of supply and demand. It was always limited seasonally and increasingly nowadays, it’s also limited to those who can get it locally.

However, rhubarb deserves another look. Its high fiber count and nutritional content are valuable nourishment sources. Sugar is the only ingredient used in cooking and most of that remains in the syrup, making its recipes healthier choices than many other options. I’m among rhubarb’s fans who find its flavor addictive and look forward to it every spring. A word of warning, always buy fresh rhubarb. It doesn’t can, nor does it freeze well. In fact, trying to cook it frozen was like working with a ball of grey twine, color, flavor and body were lost.

On the other hand, strawberries are well known and grown internationally. The fruit we see today is a hybrid developed in the 18th century from plants native to France, North America and Chile. The original “wild” versions can still be found in their native countries, I gathered them from a field near my home as a child, though France does cultivate its species. These berries are tiny, but incredibly sweet, a real treat should you encounter them.

Unlike rhubarb, strawberries can be canned, frozen even dried. They also have commercial value for their flavor, not only in food products, but in other things from pharmaceuticals to cosmetics. Still, they never taste better than when picked fresh, locally in season. Better yet, find a farm that lets you pick them. It’s a large savings to your wallet and huge boost for your taste buds.

Unlike rhubarb, strawberries are found canned, dried and frozen. My Mother was an expert at freezing foods, especially berries and her trick with strawberries was to wash them and dry them on towels, then “stand” them in rows on a waxed-paper lined cookie sheet in the freezer. When frozen, she packed them in plastic, or cleaned 10 oz. paper vegetable boxes, in two layers, the bottom stem end down and the second, separated by a sheet of plastic wrap, stem side up so they fit together. She didn’t hull them until ready for use. It helped them keep their shape and retain their juice. They were never bagged because contact with other frozen items could injure them. The bruised berries, she boiled with some sugar, water and cornstarch and froze to use as topping or fillings later. She never froze the fresh sliced berries steeped in sugar she made for shortcake.

Another note on using strawberries, try them in salads, both dinner ones with poultry and sides. They pair beautifully with nuts, onions even tomatoes in vinaigrette dressings.

It’s interesting that two plants with such diverse origins and histories, share the same growing season and color, and are so compatible in flavor that they are often combined in dishes to celebrate spring. Below are some more unusual recipes for these two great seasonal fruits.

Rhubarb Kutchen
¾ + 2 Tbs. flour 2-3 cups rhubarb in1 inch pieces
1 Tbs. sugar *Meringue*
¼ tsp. salt 2 egg whites
¼ cup butter 1/8 tsp. salt
2 Tbs. chopped nuts 6 Tbs. sugar
1 egg yolk beaten lightly ½ tsp. vanilla
1 egg yolk 2 drips cider vinegar
1 cup sugar
¼ cup flour
Stir together the first 3 dry ingredients in column I. Cut in butter. Stir in nuts and lightly beaten egg yolk until well mixed. Press into the bottom of an 8 x 12 inch pan. Beat other egg yolk well, stir in next 2 ingredients, add rhubarb, and pour mixture into the pan… Bake in a preheated 350 degree oven 45mins. Remove from oven, and reduce temperature to 325 degrees. Meanwhile, have made *Meringue* by beating room temperature egg whites until soft peaks form, add vinegar and beat to incorporate, likewise with vanilla. Gradually add sugar and beat until whites are stiff and glossy. Spread Meringue over fruit, return to oven and bake until delicately brown-about 10 min. Serve at room temperature.

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Crust for a covered pie
1 cup sugar
½ cup flour
2 pt. strawberries
1 lb. rhubarb – chopped
2 Tbs. butter
Gently toss sugar, flour and fruit together and let marinate 30 min. Line a 9 inch pie plate with one layer of crust. Pour filling into shell and dot with butter. Cover with second layer of crust with holes cut to vent steam. Bake in a preheated 400 deg. oven for 35 – 40 min until bubbly and brown.

Easy Berry Angel Cake
1 purchased pound cake
8 oz. tub of Whipped Topping
1pt. box of strawberries
Save several nice berries for decoration. Slice the rest and sprinkle with sugar. Allow to rest for a
few hours for the juice to extract itself. Just before serving, cut the cake into 3 layers. Spread first with 1/3rd of the whipped topping, spoon ½ the sliced berries over it allowing the juice to drip down the sides. Repeat with 2nd layer. Finish with 3rd layer topped with the rest of the whipped topping and the reserved decorative berries.

Note A less formal way to serve this dessert is to slice the cake and optionally, toast the slices. Then spoon the berries over each slice and top with the whipped cream.
Angel Nests
These are a derivation of meringues. The basic rules apply in making them but those who make meringues will notice a slight difference in ingredients. Always remember that egg whites will not beat if there is even a trace of any other substance, including water but especially egg yolk, on the beaters or in the bowl. One tip: egg whites beat better at room temperature.
3 egg whites
1 cup sugar
1 Tbs. flour
1 Tbs. cornstarch
2 drops cider vinegar
½ tsp. flavoring
Cover a cookie sheet with waxed paper and trace a circle about 8 inches in diameter. Carefully separate the eggs. Put the whites in a clean, dry bowl. It might be wise to break them separately over another bowl, and transfer each white into the beating bowl. That way, if there’s a bit of yolk in the last white, you don’t have to start over. Beat until soft peaks form, still beating, add the vinegar, gradually pour in the sugar, and continue until glossy peaks form when you lift the beaters. Add the flavoring, beat to mix.

Shape the batter on the template, using the back of a fork to raise the sides into nests. Bake at 250 degrees for 60 min. Leave in oven for 30 min. then cool on a wire rack. Store in a dry place until ready to use, up to a week. Fill centers with fresh fruit and serve with whipped cream, or topping, on the side. I would imagine these can be made in individual portions, and would be most attractive. Judging by the timing to cook basic meringues, I don’t think there would be much adjustment to the directions either. Something you might want to try.

Join us for more seasonal recipes next week—-