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TRICK OR TREAT SUPPERS

I’m a veteran of Trick or Treat nights, both as an actively involved parent and as a candy dispensing empty nester, and I know how hard it is to plan a meal for this night. Children are so focused on getting into costume and out to fill their bags they aren’t interested in real food and parents are too preoccupied with accompanying the children and/or answering the constantly ringing doorbell to care. Feeding a family on Trick or Treat night resembles a pit stop supper more than a Halloween dinner, especially for those with children of different ages who go out in separate shifts.

For anyone planning a supper for Trick or Treat night, their situation will dictate the menu but there are some general food requirements.

• • It must be something that can remain fresh, serving ready, for hours.
  • It must remain appetizing on a plate through many interruptions.
  • It must be able to be easily and quickly consumed, with few utensils, without dripping or leaving greasy costume staining fingers.

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As a novice I tried all the obvious choices, casseroles, salads, soups and take-outs and was left with dried up, congealed, wilted and soggy leftovers. Finally, I realized the answer was a simple one; mugs of hearty, liquid soup and an array of sandwiches. One could be kept warm and the other fresh by covering the plate. Together they can supply all the nutrition of a full dinner. The trick was to opt for recipes that were in line with the family tastes yet different enough to arouse the interest to stop to try them.

Also an advantage to making extra soup is that, if the weather turns nippy, it’s an excellent way to warm up after trick or treating, without adding to the sugar buzz with cocoa. As for the breads, avoid toast and sleeve breads. They dry up or absorb moisture from the sandwich fillings. With the exception of Jewish rye, hearty slices of focaccia, pita pockets and artesian breads, rolls are best. The crust keeps them fresh and they have more taste. Also avoid fillings with perishables like lettuce and tomatoes and spreads that can liquefy or separate such as oils, mayonnaise or salad dressings.

The following are some recipes which worked for my family and may for yours. The point is that they can give you direction in forming ideas to change some of your family favorites in ways to interest them in stopping to eat on this hectic night. Strangely, it’s a time when children are more receptive to new things.

RECIPES
SOUPS: These take the place of vegetables in a normal dinner. I prefer to make soups from fresh or frozen produce rather than use canned to avoid the sodium and other preservatives. It costs less and is healthier. Though each can adjust to other ingredients which will make a more sophisticated dish, the recipes are left in basic form because they are intended for children. One note-If keeping the soup warm for any length of time, use slim milk, half and half or heavy cream. All other grades curdle when heated. 1 Tbs. of yogurt or sour cream is a nice finishing garnish for most of the recipes. Recipes are for 6 servings unless otherwise noted.

Cream of Cauliflower
1 large onion diced
1 large stalk of celery diced
1 medium head cauliflower chopped or 1 lb. frozen
6 cups chicken stock
1cup half and half
Salt and pepper to taste
Garlic powder, caraway seed or dried dill-Optional
Simmer the vegetables in the stock until tender. Puree to desired texture, return to pot and add cream and seasonings and herbs if using. Can be made ahead and kept chilled for two days after pureeing. Add cream etc.as reheating. Keep warm on low, adding water or milk if and as needed.

Cream of Broccoli
1 lb. broccoli fresh or frozen –stems peeled, chopped
1 large onion-chopped
1 large stalk celery-diced
6 cups chicken stock
1 cup half and half—or optionally almond milk
Salt and pepper to taste
1/3cup+ 1 Tbs. grated Parmesan cheese
Follow directions above for cauliflower soup. Garnish with 1Tbs. grated Parmesan per mug.

Pea Soup with Mint: Serves 2 in bowls.
Following the steps above, I sautéed a medium onion in 1Tbs. canola oil, then added 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth*. After simmering them for 20 min. they were pureed and, needing no other seasoning, chilled. They were garnished with sour cream and a sprig of fresh mint.
Two variations of this soup would be to add either a package of frozen or ½ lb. fresh asparagus stalks to the peas (saving the tips for garnish) OR omit the mint, and add a box of frozen, chopped spinach and a 1/8th tsp. nutmeg to the peas. Proceed as above and garnish with a swirl of plain yogurt.

Carrot Soup: Serves 2 in bowls.
See directions above-To the sautéed onion, I added 1lb peeled, sliced carrots (not the baby ones) and about 3 cups chicken broth* to cover. After pureeing, I divided it into two bowls and added 1/8th tsp. ground ginger and 1Tbs. frozen orange juice concentrate to one, and 1/8th tsp. coriander and 2tsp. chopped fresh cilantro to the other. They were served chilled and garnished with orange peels on one and a sprig of cilantro on the other.
Two variations of this soup would be to add ½ a peeled, cored apple per serving, before cooking, and substitute cider or apple juice for some of the broth with a pinch of cinnamon for seasoning OR replace the other seasonings with 1/4tsp curry powder.

Lilly’s Cream of Potato (My favorite as a child!)
1 Tbs. butter
1 large onion diced
1 ½ lb. potatoes-peeled and diced
6 cups chicken stock
½ cup half and half
Salt and pepper to taste
1 Tbs. Parsley flakes + more for garnish
Melt butter in a large pot and coat onion, add stock and potatoes. Simmer until potatoes are tender and follow directions above. Serve garnished with parsley.

Corn and Sweet Potato Soup
1 Tbs. oil
1 lb. frozen corn kernels
1 medium-large sweet potato-diced
1 large onion-diced
1 jarred red pepper-optional
7 cups vegetable stock
½ tsp. cumin
salt and pepper to taste
Brown the onion in the oil, add the stock the corn and the potato and simmer for 10min. Use a little of the stock to make a paste of the cumin and add to the pot along with the pepper if using. Simmer for 5min. more. Puree and return to pot, or chill, season as reheating.

Italian Tomato Soup: 2 Servings
(1) 8 oz. can tomato sauce
(1) 8 oz. cup water
1 envelope beef bouillon
1/8 tsp. oil
Garlic powder, pepper, dried oregano and basil to taste
Heat all ingredients at a slow simmer until flavors meld, about 8 min. Serve.

French Lentil Soup
The beauty of lentils is that unlike other legumes they don’t have to be soaked before they’re cooked. 1 lb. bag of green lentils
1 large onion diced
3 Tbs. oil
1 large carrot thinly sliced
3 Tbs. tomato paste
2 bay leaves
½ cup red wine
2 tsp. dried oregano
2 Tbs. red wine vinegar
Water to cover
Salt and pepper
Saute the onion in the oil until soft; add the carrot, tomato paste, bay leaves, lentils and water to cover. Bring to a boil and simmer, covered 1-1 ½ hr. stirring and adding more water as needed. When the lentils are cooked, add the wine, vinegar and oregano. Cook 5 min., remove bay leaves and blend to a rough puree. Combine with soup in pot, stir and season with salt and pepper, reheat if necessary and serve.

Creamy Pumpkin Soup
1 ½ lb. pumpkin cut in chunks without rind
1 lb. white potatoes
1 Tbs. oil
2 Tbs. butter
1 large onion chopped|
2 cups vegetable stock
1 tsp. tarragon
½ tsp. nutmeg
2 cups milk
1-2 tsp. lemon juice
Salt and pepper
Heat the oil and butter and sauté onion until soft; add the pumpkin and potatoes and sweat over low heat, stirring often until tender. Add seasonings and stock, simmer 10 min Cool slightly and puree. Add milk and reheat to serve, but don’t allow to boil. Add lemon juice as a seasoning perk before serving.

Mushroom and Bread Soup: Serves 8 –From 400 Soups by Anne Sheasby
6 Tbs. butter
2 lb. mushrooms-sliced
2 onions- chopped
3 cups skim milk
8 slices white bread
1 cup heavy cream
¼ cup chopped parsley
Salt and pepper
Saute vegetables in butter over low heat until soft but not browned. Remove from heat, add milk and bread, cover and soak 15 min. Puree, return to pot, add cream, seasonings and 3Tbs.parsley. Reheat and serve, garnished with parsley.

SANDWICHES: The object here is to create sandwiches that arouse children’s curiosity and stay fresh longer. As stated above, sleeve bread is too absorbent and tends to dry out, especially when toasted. The best alternatives are denser breads like Jewish rye, Focaccia, and pita pockets or rolls which add flavor. It also helps to reduce the amount or replace the condiment spreads. Tasty as they are they do moisten the bread. I’ve found an excellent option is to place thin slices of fruit between layers of filling or use a dryer ingredient like cream cheese or a nut butter.
The recipe below is an example of this type of sandwich and it has worked well in lunch boxes and on picnics but it’s only an outline. I’ve included other suggestions, however the combinations you choose are up to you and about pleasing your family’s individual tastes as are the quantities of meats, cheeses etc. in the fillings. Obviously a pre-teen can handle a heftier sandwich than a toddler.

Ham, Cheese and Apple Sandwich: Serves 2
4 slices bread-Jewish rye or pumpernickel suggested, or 2 wheat buns
Deli sliced ham and cheese-choices optional-I like Swiss
Thin coating of mustard on bread-optional
Slice a peeled, cored apple in about 3 slices per quarter. Put in a small bowl with a light sprinkle of sugar and another of cinnamon. Add 1-2 Tbs. water or apple juice and microwave about 1min-1 min.30 sec. Store refrigerated in juice if made ahead. This prevents the apple from browning. Layer ½ apple slices on bread between ham and cheese per sandwich, to keep moisture from ruining bread

Suggestions
1) Sliced chicken or turkey on Jewish rye lightly spread with Dijon or spicy brown mustard
2) Sliced chicken or turkey on a crusty roll or focaccia with slices of melon or grape halves.
3) A salmon filet, chopped or whole, sprinkled with dried dill weed, on a bagel spread with cream cheese and chives or mixed with onion powder, and optionally thin slices of cucumber.
4) Sliced smoked salmon in the above recipe
5) Drained, canned tuna mixed with drained relish, India or pepper etc. on a roll or in a pita pocket
6) Roast or corned beef on a roll or focaccia spread with cream cheese mixed with horseradish
7) Roast beef on Jewish rye topped with drained sliced or stems and pieces of canned mushrooms which have been baked about 10 min. on low heat in a bit of butter and a little soy sauce-and drained.
8) Sliced hard boiled eggs on Jewish rye thinly spread with Dijon or spicy brown mustard.
9) Peanut or another nut butter topped with crumbled cooked bacon on Jewish rye
10) The Elvis-peanut butter and sliced banana great in pita pockets

EASY PREP AHEAD ‘SPECIAL’ DINNERS

It’s always good to have some recipes on hand to easily make dinner a bit ‘special’. Sometimes we just want a break in the routine, or to highlight a weekend or perhaps to serve guests on a day when we have no time to cook. Whatever the reason, knowing we can rise to the occasion with a choice of easy dinners we can prep ahead and get on the table without much time or effort is comforting.

Below is a selection of 11 recipes for dinners which are easy to prepare in advance and quickly have ready but that can be your secret. No one will ever guess the truth when you serve them. To further make things easy for you, with the pork recipes, I’ve included ingredient substitutions for regulated diets because those dishes are too delicious to miss.

RECIPES

Marinated Chicken in Orange Sauce: Serves 4- A make ahead, easy cooking recipe. Can be served in shifts*
1 cup orange juice-preferably fresh
1 Tbs. orange zest
4 Tbs. fresh lemon juice
1/3 cup honey
1 Tb. Worcestershire sauce
2 tsp. dried tarragon
1 tsp. spicy brown mustard
Salt and pepper
4 boneless, skinless breasts or skinless thighs
Place the chicken in a glass or ceramic dish. Mix the first 8 ingredients and pour over; cover, marinate refrigerated overnight. Allow dish to warm a bit and then bake in a preheated 350 deg. oven 30 min. (40 for thighs) basting at least once. Plate and serve hot, with sauce over.
*This dish cooked, can be frozen. Cook about 5 min. less and reheat in 350 deg. oven for about 15 min. To cook it in shifts-prepare dish and set aside a portion. Reheat portion in the microwave for 2 min.to serve.

Quick Chicken Saltimbocca: Serves 4—(All in the oven)
4 large boneless skinless breasts
4 slices Swiss cheese
4 Slices Deli ham or smoked turkey
4 fresh sage leaves or 1/4tsp. dried sage- optional
Using a can or rolling pin, place the breasts between 2 pieces of plastic wrap and roll to an even thinness. With skin side down, if using sage lay a leaf or sprinkle the dry herb on the meat then place a slice of ham and then a slice of cheese on each. Roll and fasten with string or a skewer. Place rolls seam side down on an oiled foil covered cookie sheet and bake in a preheated 400 deg. oven for 20 min. Serve whole or sliced. Can be made ahead and chilled. Bring to room temp before cooking or add 8-10 min.to oven time.

Make Ahead Beef Skewers: Serves 4 –A make-ahead, easy cook meal. Can be cooked in shifts.
½ cup oil-canola preferred
1/3 cup Teriyaki sauce
2 Tbs. Soy sauce
3 Tbs. red wine vinegar
¾ tsp. mustard powder OR 1 tsp. spicy brown mustard
½ tsp. garlic powder OR 2 tsp. fresh minced
1 ½ lbs. lean beef in 2 inch cubes-round, or chuck
2 medium zucchini in 2 inch slices
2 medium summer squash in 2 inch slices
1 red (or other color) bell pepper in 1 ½ inch pieces
(12) 10 inch skewers
Mix first 5 ingredients for the marinade. Alternately thread the meat and vegetables on the skewers, place in a glass or ceramic pan and pour the marinade over. Cover with plastic wrap and refrigerate for up to 2 days, turning occasionally. Uncover and broil (allowing dish to warm a bit) 4-6 inches from heat for 4-5 min. Turn and finish cooking to taste. These are also great for grilling.

Minute Steaks in Wine Sauce: Serves 4
“Minute Steak” applies to any piece of beef, about ¼ inch thick, that can be “pan fried” to acceptable doneness in about 1 minute. Because of the reduced cooking time, less tender cuts, such as Round, become an option or even the paper thin, “frizzled” beef, used for Philly Cheese Steaks. However, the real beauty of this recipe is that the sauce is made separately, and can be made ahead. Leftovers, regular sized steaks, or even sliced Deli beef can be used whole or julienned to serve over rice or pasta.
(8) Minute Steaks
2 Tbs. butter
2Tbs. oil
1 medium onion halved and sliced very thin
2 cloves minced garlic or 2 tsp. jarred
1 envelope beef bouillon granules
1 cup water
1 Tbs. cornstarch
¾ cup red wine
2 Tbs. brandy
Ground pepper
Kosher salt
1 tsp. tomato paste or Kitchen Bouquet
4 oz. fresh mushroom slices or (1) 4oz can stems & pieces (optional)
Melt butter in a skillet over medium heat. Sauté onion and garlic about 2 min. Add everything else but the meat, to the pan. Stir until sauce thickens, about 3 min add salt and pepper to taste. Add Kitchen Bouquet if the sauce lacks color. Pour sauce into a small saucepan and keep warm over low heat. Raise heat under skillet to high. Add steaks and brown quickly and evenly, about 1 ½ – 2 minutes. Do not over-cook. Plate steaks and top with sauce. Excellent with rice, couscous,or mashed potatoes.

Poached Salmon: Serves 4
(4) 5 oz. salmon fillets- frozen is O.K.
1 cup sour cream
1/3 cup mayonnaise
1Tbs. dried dill weed
Bring about 2 inches of water to a boil in a skillet large enough to hold the fish fillets or do them in batches. Slide the fish into the water, lower heat and simmer about 8 min. per inch of thickness until just cooked, if still frozen add 4 min. Remove fillets with a spatula and run under cold water. If there is skin, peel it off with a knife, and place fillets on a plate to refrigerate, and firm until serving. Mix the other ingredients and chill as well to meld flavors. To serve plate the fish and spoon sauce over, garnishing with a bit more dill or paprika. Fish can be served hot with room temperature sauce made before cooking fish.

Flounder Rolls: Serves 4- Quick cooking, easy to prepare. Can be cooked in shifts.*
I devised this some years ago, for a child who loved spinach but hated fish. Then I was surprised to find out it freezes well using fresh fish, and can be cooked frozen, simply add 6 to 8 min. to the cooking time. Otherwise, just use frozen flounder or tilapia.
4 fish fillets – divided in half lengthwise
(2)10oz boxes of frozen chopped spinach – thawed and drained
2 envelopes chicken or beef bouillon granules
2 eggs
Ground nutmeg
2 tsp. butter
1 lemon quartered
Toothpicks
In a bowl, mix the bouillon packets and the eggs with the spinach, making sure they’re well combined. Divide the mixture into 8 portions, and roll a strip of flounder around each, tail end over the thicker one, leaving enough overlap to secure with a toothpick. Alternately, for larger rolls, divide the spinach into 4 portions and wrap each with 2 pieces of fish over lapping on each side. Press the tops and bottoms to compact the filling.
Preheat oven to 350 degrees, and melt the butter in an ovenproof dish large enough to hold the fish rolls comfortably. Using a spatula, transfer the rolls to the dish, but be sure they are upright and the sides are straight. Sprinkle the tops with nutmeg, and bake about 20-25 min. until fish is very white and opaque, and eggs bubble out of the top making a white foamy sauce. Serve at once with pan juices. Garnish with lemon wedges.
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Pork Chops Basil: Serves 4
This is an old family favorite, and it also works well for pork loin roasts. It can be refrigerated for three days or even frozen for two weeks, after the baking, so it can be made ahead and quickly ready when wanted. Veal chops, turkey cutlets or boneless, flattened chicken thighs, may be substituted for the pork. Children can prep the meat and get the ingredients ready for use.
(8) ½ inch thick center pork chops well-trimmed of fat
½ cup flour
1 Tbs. garlic powder
2 Tbs. dried basil
½ a small can frozen orange juice concentrate
Water to dilute juice
¼ cup cream sherry
Sprinkle half the garlic powder and half the basil in the bottom of an oven proof dish or pan that will hold the chops closely but not overlapping. Dredge the chops in the flour, by shaking in a plastic bag, one at a time, making sure they’re well coated. Place in pan, and sprinkle the rest of the garlic and basil over them. Cover and seal the pan with foil. Bake, preferably at 250 degrees for 2 hours, but acceptable at 350 degrees for one hour. Remove from oven, turn on broiler, and lift foil. Dilute orange juice with the sherry and just enough water to come almost to the top level of the chops in the pan, and pour over the chops. Broil until chops brown and the sauce thickens. Serve hot.

Pork Chips in Deviled Sauce: Serves 4–The best substitute options for pork in this recipe would be boneless chicken thighs. Also, it can be done in stages to suit your schedule.
@ 2 lbs. meat (8 pork chops – rib or loin)
2 Tbs. butter
1 Tbs. oil
½ cup water
1 tsp. chicken or beef bouillon granules
3 Tbs. chili sauce
½ large onion thinly sliced
½ tsp. dry mustard
2 Tbs. lemon juice
2 Tbs. Worcestershire sauce
½ tsp. Paprika
Trim meat well and make a marinate of last 7 ingredients. Marinate meat overnight, or up to 3 days. Scrape off the marinade and reserve. Melt the butter in a skillet over medium heat and brown the onion adding more butter as needed, and then the oil. Deglaze the pan with the water. Place the meat in the pan, with the reserved marinade. Cover and simmer on low for about 10-15 min. Serve with the marinade as a sauce.

Glamorous Ham Casserole: Serves 4. – This is easy to prepare, great for a crowd and leftover portions reheat well in the microwave.
2 cups cooked rice – suggest packaged pre-cooked product, Uncle Ben’s or Zataran’s*
2 cups cooked ham in ½ inch dice. About ¾ lb. 3 thick slices from the Deli work fine.**
2 eggs beaten
2 plum or small tomatoes in large dice-do not use canned tomatoes
1/3 cup green bell pepper diced
¼ cup diced onion
1 ½ tsp. Dijon or spicy brown mustard
1 ½ tsp. Worcestershire sauce
¼ cup cream sherry
½ cup light cream
½ cup bread crumbs
2 Tbs. melted butter
Paprika and parsley to garnish
Combine all ingredients, except last three, in a lightly greased 2 qt. casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over top. Decorate with parsley and paprika. Bake 350 degrees for 45 min or until nicely browned and bubbly.
*The pre-cooked rice packets only take a couple of minutes in the microwave-if you are using leftover rice, or making your own, do not use the minute type.
** This is a great dish for leftovers, and suitable for a buffet as well as a week night. Smoked turkey can be substituted for the ham.

Linguine Salad with Ham and Vegetables: Serves 4-Can be frozen and eaten cold, room temperature or warm in shifts. Smoked turkey can substitute for the ham.*
8 oz. – 1 full 8 oz. cup frozen cut green beans or chopped broccoli – cooked(easily done in the microwave)
(1) 14 oz. can stewed tomatoes- Italian or Mexican
½ lb. Deli sliced ham julienned or smoked turkey
½ cup grated Parmesan
¼ cup Monterey Jack cheese shredded
1 medium onion in thin slices
(1) 2.25 oz. can sliced black olives – drained
½ cup oil
¼ cup cider vinegar
1 pkg. Good Seasons dressing mix
8 oz. cooked linguine
Optional for serving, toss with 1 ½ to 2 cups ‘baby’ spinach leaves, stems removed as bedding
Mix the dressing packet with the vinegar and oil; measure out 2/3 cup and save the rest for another use. Place all the other ingredients in a large bowl and toss with the measured dressing. Serve at room temperature, warm slightly or chill for later. Toss with or bed on spinach if desired, just before serving.
* Freeze, well covered. Thaw in the refrigerator and it’s ready to eat or be heated.

Couscous with Sausage and Vegetables: Serves 4-Can be made2 days ahead and served in shifts*
½ lb. Pork or Turkey link sausage Or 2 pkgs. Brown ‘n Serve sausage
3 cups cooked couscous*
1 each- medium zucchini and summer squash – cut in half lengthwise and sliced
2 small carrots -sliced
1 small onion cut in half and sliced
1 red bell pepper in large dice
¼ tsp. garlic powder
2 Tbs. oil
¾ tsp. curry powder
¾ tsp. cumin
½ tsp. crushed red pepper
1 cup vegetable bouillon
Salt to taste
1/3 cup chopped fresh parsley or 1 ½ Tbs. dried
Heat the oil in a medium pot with a lid and sauté the vegetables until soft, about 5 min. over medium heat. Remove vegetables to a plate and cook couscous* in the same pot, as directed on box. Return vegetables to the pot, with any juices, add the spices and bouillon; cover and let stand for 5 min. Meanwhile cook sausage in the microwave until most of the fat is exuded. Drain fat, slice sausage. The smaller ones in 4 pieces, larger links in about 6 slices each. Add sausage and parsley to couscous mix and adjust salt. Serve at once or refrigerate and reheat in the microwave as needed.

BACK TO SCHOOL DINNERS

Every year I write a post on back to school dinners, because every year, no matter how aware we are that fall is coming, no matter how we think we haven’t let the relaxed summer pace get to us, that abrupt shift to the busy winter schedule seems a blow. School starting alone is an adjustment, there’s a new schedule, after school activities, parental participation not to mention homework time.

Dinner time is one of the first casualties. There’s no longer the feeling that it can be a little later, or last a little longer. Dinner can easily change from a relaxed family moment to a time- compressed nightly ritual. One of the best ways to soften this seasonal transition is to have a list of delicious recipes your family likes, which take minimal time and effort to prepare with minimal mess. Recipes so simple, family members can start them to save time on busy nights.

The 9 recipes in this post fit my 30 min. rule-no muss, no fuss and no longer to make. They’re perfect for the busy person who doesn’t have time to change to fix dinner, or perhaps to change to make an appointment afterwards. Together they’re an ideal answer to feeding a family at least during that first week of back-to-school days.

RECIPES

Tuscan Tuna and Bean Salad: Serves 4
6 oz. can solid white tuna in water- drained
16 oz. can cannellini or other white beans
2 plum tomatoes diced
2 tsp. dried basil
Ground black pepper
Salt to taste
1 Tbs. balsamic vinegar
2 Tbs. fresh lemon juice
1 tsp. powdered garlic
1 Tbs. oil
2 Tbs. Dijon or spicy mustard
Mix the last 5 ingredients well and set aside to let the flavors form a dressing. Gently toss the first 6 ingredients, then add the dressing. Allow the whole to chill for 30 min. at least to meld flavors. Serve on greens.

Salad Veronique: Serves 4
3 ½ cups cooked chicken or turkey-Deli or left over is dine
1 cup chopped celery
¾ cup halved seedless grapes
¾ cup mayonnaise
1/3 cup sour cream
½ tsp. curry powder
Salt and pepper to taste
½ cup chopped pecans or toasted walnuts – optional
Lettuce
Mix all the ingredients together and chill until ready to serve. Serve on lettuce lined plates.

Cranberry-Chicken Salad: Serves 2
1 cup bite size pieces of chicken or turkey-deli or left over is fine
2 Tbs. craisins
2 Tbs. chopped walnuts
¼ cup crumbled Feta cheese
At least 4 cups of Bibb, Iceberg, Romaine or other salad lettuce in bite sized pieces
½ Tbs. olive oil
@3 Tbs. Raspberry vinaigrette
Toss the greens with the oil, then layer the meat, craisins and nuts over them. Pour the vinaigrette over and top with the cheese. Present layered as made.

Potato and Bean Casserole: *Serves 4
1lb. package hot dogs cut in ½ inch slices
1 onion thinly sliced
16 oz. can beans—suggested light kidney beans- partially drained
15 oz. can diced tomatoes with juice
12 oz. frozen cut green beans
1 envelope beef or chicken bouillon granules
1 Tbs. oil
Salt and pepper
3 white potatoes or 2 small sweet potatoes
Heat oil in skillet and sauté onions until soft about 5 min, add hot dogs and warm through, about 4 min.; add green beans and tomatoes and bring to a boil; add kidney beans. Turn off heat. Pierce potatoes several times with a fork and microwave on high just until tender, about 3 min. Cool and thinly slice. Turn bean mix into an ovenproof casserole dish or 4 individual crocks. Cover top(s) with potato slices in a circular pattern. Bake in a 400 deg. oven until potatoes are golden and mixture bubbles. Serve hot with a tossed salad.
*NOTE: This is a great meal to have made ahead. It gives you a chance to put your feet up while it bakes. It also perfect for those nights when people have to eat at different times.

Penne With Ham and Peas in Creamy Sauce: 4 Servings
(1) 1lb. box of penne –I like the whole grain-also excellent with tortellini
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4-5 oz. Sliced ham cut in 1 inch squares OR 2 cups leftover ham in ½ inch pieces ***
2 Tbs. oil
¼ tsp. garlic powder—optional
1 cup milk, cream or mixture of the two **
¼ cup pasta water
Shredded or grated Parmesan cheese.
Cook the pasta according to box directions until just al dente= about 8-9 min.. Drain over a bowl saving the pasta water. Return the pot to the stove. Add the oil and ham and stir over medium heat until ham pieces separate. Add peas and if using, garlic powder. Stir to dissolve powder and coat all ingredients with the oil. (3 min. total) Return the drained pasta to the pot. Add the pasta water and milk and/or cream. Raise burner temperature to high, bring contents to a full boil. Occasionally lifting the pot to prevent sticking, maintain at a boil, stirring constantly with a wooden spoon until a creamy sauce forms.( 4 min.) Remove from heat at once. Divide among plates and generously garnish with Parmesan. Serve
piping hot.
Suggested sides: Tossed salad and a good artesian bread.
*** Only heavy cream, half-and-half, and skim milk can sustain boiling without “breaking” or curdling.
Ever the calorie counter, I use skim milk. The Italians would insist on heavy cream, but half and half works well and adds a richness to the flavor
***Smoked turkey, turkey bacon, or turkey ham are all good dietary alternatives.

Ravioli with Beef-Supreme: Serves 4
1 lb. frozen ravioli
2 cups spaghetti sauce -See Note
1 1/3 lb. ground beef-shaped into 4 meatballs**
Grated Parmesan cheese-optional
Slightly thaw the ravioli and cook in the sauce. Meanwhile, roast the meatballs at 400deg. until desired doneness. On an average about 10 min. Serve ravioli with sauce and place a meatball in the center of each plate. Optionally pass cheese.
** I separate bulk packages of hamburger into 1/3 lb. balls and freeze them wrapped in plastic wrap. For dishes like this I cook them frozen. The cooking time for medium rare is about20 min.
NOTE: Commercial pasta sauce is fine. I make my own which freezes well, by simmering (1) 28.oz.can crushed tomatoes with 1 medium carrot, halved lengthwise and sliced thin, 1/3 cup raisins, 1 Tbs. each dried oregano and basil, 2 Tbs. oil and 2 tsp. garlic powder (measures optional)and salt and pepper to taste about ½ hr. I do this when I have time and keep it on hand.

Pasta a la ( insert your name): Serves 2 –For more servings double recipe
2 servings or about (1/2 ) an 8 oz. box of penne or another firm, shaped pasta.
1 cup diced cooked meat-optional
1 ½ cups leftover, or microwaved vegetables, I often use cut Brussels sprouts in this.
2 Tbs. chopped green and/or black olives and/or capers.
6 chopped fresh basil leaves or 1 tsp. dried
1 Tbs. fresh oregano leaves or ½ tsp. dried
8 halved or sliced grape tomatoes or equivalent fresh sliced or canned diced
2 Tbs. salad oil
1 Tbs. Balsamic vinegar
2 Tbs. pasta water
Dash garlic powder
Salt and pepper to taste if needed
Cook pasta and drain well, saving some of the water. Mix the oil and vinegar in a cup. Toss all the ingredients except the salt and pepper with the vinegar and oil adding the pasta water to give body. Taste before adding salt and pepper.  Allow to sit a few minutes to meld flavors. Serve at room temperature.
Experiment with the vegetables, the herbs, the pasta shapes—Make it YOUR dish!!

Vegetable Pizza: 1 per person
(2) 8in. flour tortillas
1 cup leftover, or microwaved until soft, fresh vegetables –See Frittata recipe above
½ cup leftover chicken or turkey OR 2 oz. double thick Deli sliced diced
¼ cup Salsa Verde, pesto or Riciato sauce + 2 Tbs. sour cream optional
2 Tbs. chopped tomatoes or diced canned-optional
½ cup Cheddar cheese
Preheat oven to 400 deg. With a pastry brush or sponge, liberally coat one tortilla with water. Cover with the second one and press to adhere. Cover the tortilla top with the sauce, leaving a 1 inch rim all around. Arrange vegetables over and top with meat. Sprinkle cheese over all. Bake 12 to 15 min. until cheese bubbles and edges are browning. Serve at once.

Quick and Easy Pizzas: Serves 4
4 individual vegetable pizzas- favorite brand
1 cup mixed frozen broccoli flowerets and pepper and onion.
1 cup turkey or chicken pieces = 1/3 lb. from the Deli
¾ cup diced raw tomatoes or canned
(1/2) a 4 oz. can stems and pieces mushrooms—optional
1 Tbs. oil
Salt and pepper to taste
4 oz. shredded Cheddar cheese
Microwave the frozen vegetables in the oil for 2 min. Divide them over the pizzas. Do the same with the tomatoes, mushrooms, if using, meat and finally the cheese. Bake as per package directions Serve at once.

A DINNER FOR 6 UNDER $16.00 (Think Labor Day)

Four years ago I wrote about participating in a charity auction box dinner. The only rules for my contribution were that a dessert be included, need for utensils be minimal and that the choice of dishes easily consumed. I chose oven fried, Garlic Dusted Chicken, Chili-Lime Sweet Potato Salad, Balsamic Marinated Green Beans and Peach-Plum Pie.

Although I don’t usually post full menus, I decided to write about this dinner as an exercise keeping costs down while organizing a full, company acceptable meal. I brought it in under $12.00 in September 2015. In reviewing my records this week, I thought it might be fun to duplicate that dinner today for comparison.

In 2015, I bought everything for the dinner at my favorite supermarket, a regional chain. This time around, I admit I relied on Aldi’s for several items but Aldi’s is now so accessible nationally that I don’t think my having shopped there will compromise my results. I brought this dinner in for under $16.00–$4.00 more than before. I could have spent less if I used frozen cut beans and bought drumsticks but it still would have totaled more than $12.00. Also, I did omit the lettuce salad, but I doubled the quantity of beans and I think they average out.

What is worth noting is that prices have not risen as steeply from 2015 to 2019 as they did from 2011 to 2015. The exception is fresh fruit. What has changed is the value in the package, especially in frozen foods. Four years ago, the 1 lb. bag of frozen produce could still be found for$1.00. . Now everything is in a ‘steamable’ package and the weight varies from 8 oz.to 12 oz. but never 16 oz. and we pay more for the lesser amounts.

Since our government has ceded our food supply to corporate control, we can’t expect this situation to change. Markets such as Aldi’s and Trader Joe’s, which specialize in alternative items from other lands, have become viable options both for value and quality. Though I don’t recommend either of them for all your needs as is the traditional supermarket, such markets do deserve a place on your list of regular stops.

As for this dinner, I’m including the price lists from 2015, and 2019 for you to see along with the recipes. Give it a try. It makes a summer dinner or Labor Day Picnic.

ACCOUNTING September 2015
Chicken @ $0.98 lb. family pack 3lb or more was $4.22 -10 thighs in pack=$0.42 each= $1.68
Chicken @ $1.18 lb.- 6 drums $2.89
French cut green beans $1.00 Lettuce – 1 head iceberg $1.28
3 Sweet potatoes @ $1.08 lb. $2.36
Peaches and Plums @ $0.68 lb. 6 items, 3 each $2.44
TOTAL——————- $11.65

ACCOUNTING August 2019
Chicken @$0 .88 –family pack-6.03lb.=$5.50
Green Beans $1.19 per fresh pack =$2.38
Sweet Potatoes @$0.78lb. -3lb.=$2.34
Peaches &Plums @$0.98lb.-3.5lb=$3.43
2 limes@$0.25 each =$0.50
Cashew nuts-1 pkg.-$1.00
Total—————–$15.15

RECIPES
Teriyaki Basted Garlic Dusted Chicken: Serves 6
6 chicken pieces, breast thighs, drums or one whole roasting chicken
About 1 Tbs. Teriyaki sauce per piece, or side of chicken, less for drums + 2 Tbs.
2 tsp. garlic powder –more if needed
½ envelope chicken bouillon
2 cups water – estimate
Salt for brining
Rinse and clean chicken well. Place in enough water to cover and add 2 Tbs. salt to make brine and soak for at least 15min. Rinse well. Lift skin from meat with a rounded utensil like a butter knife, and fill each pocket with Teriyaki Sauce. Place chicken pieces in an ovenproof pan, large enough to fit comfortably. Add 11/2 to 2 cups water to measure 11/2 inches in the pan. Sprinkle the bouillon on the water, add 1-2Tbs. Teriyaki sauce and sprinkle ½ tsp. of garlic powder on each of the pieces, more if needed for a good dusting. Best baked in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min. Maintain water level but do not baste. Serve with pan juices on the side or remove from pan and allow to come to room temperature, Optionally, strain and chill pan juice to make aspic to serve on the side.

Lemon Seasoned French Cut String Beans: Serves 6-8
(2) 1lb. pkgs. fresh whole green beans
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1 1/2tsp. chicken bouillon granules
2 Tbs. chopped lemon balm leaves
OR if fresh herbs aren’t available use vinaigrette recipe below
Cook beans as per package directions, drain and toss with oil, seasonings and herbs, if using. Serve warm or chilled.
Basic Vinaigrette
The fundamental ratio is 1 part vinegar to 3 parts oil, with salt and pepper to taste. Dissolve seasonings in vinegar. If making in a jar, add oil in 3 parts, shaking between. If using a blender or bowl add oil in a thin stream with machine running or constantly stirring.

Sweet Potato Salad with Lime: 6 servings (Substitutions noted)
2 lbs. sweet potatoes
1/3 cup fresh lime juice – (I used ¼ cup concentrated+ water to equal 1/3 cup.)
1 Tbs. minced fresh ginger – (I used a rounded ½ tsp. powdered)
1 jalapeno minced- (I used a few drops of hot sauce)
2Tbs. brown sugar
¼ cup oil
Salt to taste
1/3 cup toasted cashew pieces—OR wasabi coated peanuts roughly chopped – (omitted)
1 Tbs. lime zest – (omitted)
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 and cool. Blend 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.

Peach-Plum Pie Serves: 8-10
For Filling-
1 ½ lbs. fruit pitted, peeled if needed and sliced if needed, I used 3peaches and 3 plums
1 tsp. cinnamon (optional)
½ cup sugar
2 Tbs. cornstarch
1 tsp. butter
¼ cup dried fruit – (optional) plumped in ½ cup water in the microwave in high for 30 sec. and drained. (raisins or craisins)
When dough is ready, toss all the ingredients gently and fill pie shell.
For Crust- * (Option –purchase a refrigerated pie crust)
1¼ cups flour
¼ cup sugar
¼ tsp. cinnamon –optional
½ cup shortening – – this can be Crisco, butter or margarine
4 Tbs. ICE water
Place all the dry ingredients in a bowl and stir well. Using the blades of two knives, mix cut cubes of the shortening into the dry ingredients until clumps are the size of small peas, or use your fingers to blend the mix until it resembles gravel. Add ice water 3 Tbs. at first and then the 4th, if needed, turning constantly with your hands, until dough can form a ball. It should be as moist as modeling clay, but the less handling the flakier the crust. Chill wrapped in plastic, or simply put the bowl in the fridge while you do the rest. When ready, roll on a floured board to a
12” round, put the rolled crust into an 8 or 9 inch pie pan. Add filling. Trim edges from around pie pan leaving a 1 inch margin. Re-roll the trimmings cut in 1-2 inch wide strips to form a lattice top by placing alternately over the top. Crimp edges.
Preheat oven to 400 degrees, bake 10 min. then reduce heat to 350 degrees and continue baking until golden and bubbly.
*Option—To use a refrigerated pie crust, dust with powdered sugar and roll to 12” round. If rolling is not required, dust with 1 Tbs. powdered sugar and ¼ tsp. cinnamon, before adding fruit.