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.

A FRESH LOOK AT SLOW COOKERS

It’s time to take a new look at slow cookers and view them in a different seasonal light because they offer an option to grilling for busy people. Also they can be a big help in outdoor entertaining especially for kids parties, and act as a safety measure.

Slow cookers were introduced to much applause in the 1970s. Since then their popularity has faded and revived at consistent intervals of about 20 years. Perhaps it’s a generational thing but slow cookers have staying power as useful appliances. However, they are often regarded as seasonal because slow cooking implies well done food as in soups and stews, which are associated with cold weather.

On the other hand, many of these slowly cooked “winter” dishes are acceptable served chilled. Italians are very fond of Minestroni with kale or spinach and pasta in summer. Many hearty soups can be cooked ahead and served chilled. Cold bean soups, with a salad make excellent warn weather meals. A friend slow cooks pork roasts in barbeque sauce, until meltingly tender, then shreds the meat. Her “Pulled Pork” sandwiches, topped with slaw, tomatoes and other goodies, are the anticipated highlight of her summer parties for all ages. Meatballs are another great yard party favorite, especially in sandwiches for kids or as Hors d’Oeuvres. They can be made days ahead and frozen, then simmered in sauce and served from a slow cooker.

Another advantage of using slow cookers outdoors was recently pointed out by a neighbor whose yard is her family’s go-to for children’s parties. She was frightened as children crowded the grill that there would be some serious burns with all the pushing and shoving. She has vowed to serve only cold food or dishes like pulled pork or meatballs which can be spooned onto a bun for future children’s gatherings.

Of course, having dinner cooked and totally prepared to serve appeals to our A.S.A.P. mentality especially on a hot night.  Another plus in our health conscious lifestyle is that slow cooker preparation restricts use of fats and requires that meats be well trimmed. Also because of the extended cooking time, it welcomes cheaper cuts of meat, which have a lower fat ratio. Slow cooker recipes instructed removing chicken skins long before it became popular or was recommended for healthier diets.

So, just because the food writers move onto more seasonal dishes, you don’t have to store the slow cooker away with the winter coat. Learn the pros and cons of slow cookers, and to get to know your own appliance, different makes and sizes handle tasks differently, and you’ll find ways to use it all year but remember to pick and choose recipes.

This choice doesn’t have to be set in stone either. I’m listing some great summer slow cooker recipes below but I’m also including a conversion chart so you can convert a favorite traditionally cooked recipe you think would be good as a summer meal along with some helpful tips.

1)Remember that slow cookers don’t allow moisture to evaporate as traditional cooking methods do, so reduce the liquid often by half.

2)The best thing to do when adapting a recipe is to find a similar one in the desired cooking method, and compare the ingredient amounts especially the liquid.

3)Vegetables may not cook as fast as the meat, and should be used in smaller sizes or cut in chunks. Examples–baby carrots and, pearl onions in place of regular. Check example recipe for correct size.

5) Though it may be used to keep a cooked dish warm for serving, never reheat in a slow cooker. If food has cooled remove it and always follow the directions for your appliance.

CONVERSION CHART

IF RECIPE SAYS                               COOK ON LOW                               COOK ON HIGH
15 to 30 minutes                                    4 to 6 hours                                          11/2 to 2 hours
35-45 minutes                                        6 – 10 hours                                         3 – 4 hours
50 minutes to 3 Hours                          8 to 18 hours                                       4 to 6 hours

RECIPES: Several of these and for inspiration on converting others I turned to The Fix-It and Forget-It Cookbook by Dawn J. Ranck and Phyllis Pellman Good

Honey Wings: Makes 32 pieces
16 chicken wings, tips removed, divided to make drumettes= about 3 lbs.
3cloves minced garlic.
¼ cup oil
2 cups honey
1 cup soy sauce
½ cup ketchup
Rinse wings and dry. Put on a foil lined baking sheet, sprinkle with salt and pepper and broil on an upper rack 20 min. turning once until brown. Place in a slow cooker. Mix all the other ingredient and pour over chicken. Cook on low 4-5 hrs. or high 2-2 ½ hrs.

Cranberry-Barbequed Chicken: Serves 6-8
3 cups cubed cooked chicken
16 oz. can whole berry cranberry sauce
1 cup barbeque sauce
1/2cup diced celery
½ cup diced onion
Salt and pepper
Put all ingredients in a slow cooker, cover and cook on high 2 hr. or low 5 hrs. Chicken will shred when stirred, or simply ladle out. Serve on rolls, optionally spread with mayonnaise. The addition of lettuce is also optional.

Pork Chalupa: Serves 12-16
3lb.lean pork
3garlic cloves
1Tbs. each dried oregano, cumin and chili powder
40z. can chopped green chilies
1lb. dried pinto beans—soaked overnight in water to cover
For Garnish–Grated cheese-Parmesan, sharp or Jack, Diced tomatoes, chopped onions

Lettuce for bedding
Put pork in bottom of slow cooker add remaining ingredients including beans with water. Add enough water to cover if needed. Cook on high 1 hr. and low 6 hr. Remove meat, shred it and return to pot. Cook on high another hour. Serve bedded on lettuce on plates or rolls with garnishes.

Barbequed Ribs: Serves 4-6*
NOTE: Most recipes for ribs call for pre-cooking them either by browning them on the stove, broiling or baking them to remove the excess fat. They can be done completely in the slow cooker by cooking on high 1 hr. and adding one hour to the total cooking time.
3-4 lb. baby back or country style rib
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1 large onion diced
1 garlic clove sliced
1 cup barbeque sauce
1 cup Catalina dressing
Season ribs with salt and pepper and brown under broiler. Put ribs in cooker, top with other ingredients and cover with sauce and dressing mixed. Cook on low 6-8 hrs. until done.
*This recipe can be made with a lean roast of equal weight. Cook 1 hr. less, remove meat. shred and return to the pot with ½ cup barbeque sauce, cook remaining hour. Serve spooned on rolls.

Meatballs for Sauce: Serves about 6
This is a recipe I used for the many years I was automatically assigned the meatball sandwich booth at the local elementary school Spring Fair. It makes up well in bulk and can be served in any sauce to fit the occasion. An added tip is that the frozen meatballs can be microwaved 1-2 min alone or with sauce until warm and served as a canapé or over pasta.
Recipe for meatball Sandwiches– Makes 18 meatballs
1 lb. ground meat
1 Tbs. Worcestershire sauce
½ hamburger bun in crumbs
½ small onion in fine dice
1 egg
Salt and pepper to taste
3 cups SAUCE home-made or commercial, any variety-tomato, Alfredo etc.
Combine all the ingredients except the sauce in a large bowl. Mix together well. Roll into balls about 1 ½ inch diameter. Place, well separated, on a foil covered cookie sheet and bake in a preheated 350 degree oven for 18 min. Cool on sheet.
Heat sauce over medium heat in a pan on stove top. Add meatballs and cook 15 minutes until flavors meld and meat is heated through. Serve hot on sliced buns with sauce.
TO FREEZE: Freeze meatballs in an air-tight plastic bag on a flat surface, so they don’t crowd together. Best re-heated in sauce thawed, but can be done frozen –increase cooking time to 20 minutes.

Beef Fajitas: Serves 12
11/2 lb. flank steak or bottom round
1 cup chopped onions
1 green bell pepper sliced lengthwise in ½ inch pieces
1 tsp. EACH powdered garlic, chili, cumin, coriander
8oz. can diced tomatoes
1 jalapeno pepper – chopped
1 Tbs. chopped cilantro
Salt and pepper
(12) 8 inch flour tortillas
TOPPINGS
Sour cream, salsa, guacamole, shredded sharp cheese
Cut meat into 6 pieces. Place in slow cooker with all other ingredients except tortillas and toppings. Cook on low 8-10 hrs. or high 4-5 hrs. Remove meat from cooker and shred. Return to
pot to keep warm. Serve by spooning a portion down the center of a tortilla, adding topping and roll.
Far East Steak Sandwich: Serves 6
1 lb. thin sliced sandwich steaks
2 garlic cloves minced
1 onion thinly sliced
! bell pepper julienned
½ tsp. red pepper flakes
¾ tsp. powdered ginger
3 Tbs. Soy sauce
4 0z can sliced mushrooms drained OR 1 cup fresh
Provolone cheese slices
Put all ingredients but cheese in cooker, cover and cook on low 6-8 hrs. Serve on sub rolls topped with cheese.
Reuben Sandwiches: Serves 4-6
TO COOK CORNED BEEF: Place a 3-4lb piece of corned beef on a slow cooker. Top a sliced garlic clove and about 10 peppercorns. Cover with water and cook on high 4-5hr.until tender. Remove and slice. Proceed as below for sandwiches.
FOR COOKED CORNED BEEF – deli or home cooked
1 lb. sliced corned beef
1 lb. sauerkraut –(2) 15 oz. cans do well

¼ lb. sliced Swiss cheese
1 bottle Thousand Island salad dressing*
Sliced loaf pumpernickel or rye bread:
Drain kraut well and squeeze dry. Layer in cooker in this order, kraut, beef, cheese. Spread bread slices with dressing and spoon cooker contents over them trying to keep layers intact. Serve warm.
*Tartar Sauce with ketchup (2 Tbs. per ½ cup) is a substitute for the dressing.

Corn on the Cob
6-8 ears of corn in husks – more if cooker can hold them without crowding
½ cup water
Cut stems off bottoms so ears can stand upright. Fold back the husks and remove silk and any loose outside leaves. Optionally lightly sprinkle taco seasoning over the kernels. Fold the husks back to cover the corn. Place ears vertically in pot, pour the water over them. Cook on low 2-3 hrs.

MELONS- MID SUMMER GEMS

My favorite supermarket’s flyer features cantaloupes this week.  It’s only a small notice at the bottom corner of the front page, but it started me thinking about our changed perception of melons in the past few years. I come from a state known for its summer produce, including several varieties of melons. We always considered the seasonal appearance of fruits to be in three ‘Acts’ actually over a period of half a year.   Berries usher in the warm weather, then by mid- season watermelons introduce the other melons signaling high summer. Finally, as the summer matures so do the stone fruits, lingering into early Fall.

What startled me was that, here we are in July, and this small notice was the only mention I’d seen of a melon sale. Where are the banners on the front page, or at least in the produce section? I see watermelons and some honeydews in the markets, but where are the orange fleshed Casabas, Persians and, my Mother’s favorite the spicy-sweet Crenshaws? I don’t find them even in the Farm markets.

Cantaloupes have always been the most available melon but now they appear to be that whole category.  I did realize this past winter, that they were always in stock at a reasonable price but am also surprised that those prices prevail in July, 2/$4 or 2/$5, depending on the week. This week’s ‘feature’ is 3/$5, only slightly lower than normal and almost double the previously normal cost in season.  Honeydew’s cost hasn’t changed since December; watermelons are slightly higher than last year.

Poor melons! They are given less attention, less representation of varieties, so a lowered profile, and less marketing than ever before. This is not a case of ‘less is more’. I’m afraid it’s a case of removing the category from the consumers’ attention. Cantaloupes are rather bland, especially when mass grown for commercial use. Combine this with their constant presence all year at an unchanged price and people, unable to compare them to others in their class, begin to consider melons a ‘Ho-hum’ item.

In fact, I doubt if the trend continues, that most consumers are aware of the existence of the other types of melons in a few years. The mid-summer is already becoming a gap between berries and stone fruits, not a period with a special offering. ‘Act II’ is disappearing from the Summer Fruit Parade.  The only remedy would seem to be to raise awareness of this exceptional class of fruits. So here’s my contribution to the Melon Fan Club: recipes for every course.

One fun fact is that, a true symbol of high summer when we don’t feel like cooking, melons are the only fruit that is never cooked. The rind may be pickled but the meat can’t stand heat.  Generally, their taste is mild, their flavor subtle, and the flesh, high in water content, is substantial in volume. Consequently, though delicious alone, melons combine well with other ingredients and the meat makes excellent bedding in salads and compotes.

To pick a melon, the best test is to thump it and listen for a hollow sound.  Ripe cantaloupes have a faint, sweet fragrance as well. If the stem stump is indented, the melon was vine ripened and easily detached, rather than being harvested on a schedule and cut away. Finally, shake the melon and if you hear the seeds, it’s apt to be dry. Unlike other fruits, melons don’t ripen once picked, so eat them soon.

Now, a few tips on working with melons.  Wash the outside well, before cutting into one. A knife slicing through the rind can carry contaminants into the flesh. Melons are loaded with nutrients but they quickly disintegrate when exposed to light and air, so avoid buying cut segments. Once opened, cover the exposed flesh with plastic wrap and store chilled. I put mine in a black plastic bag in the fridge.

RECIPES:
Melon con Prosciutto
This classic Italian presentation traditionally Involves simply draping thin slices of dry-cured ham over slices of melon, most often this is cantaloupe, but it can be any orange fleshed one. This presentation can be transformed into a canapé by cubing the melon and wrapping it in ham secured by a toothpick.  Baled ham, or smoked turkey, create a reasonable facsimile.

Honeydew-Pineapple Soup: Serves 4
4 cups seeded, cubed honeydew
2 cups cubed, fresh pineapple
2 Tbs. honey
1 Tbs. lime juice
½ cup sour cream
½ cup yogurt
Pinch all spice
Blend everything to a puree and chill. Serve garnished with chopped fresh mint.

Moosewood Melon Soup: Serves 4- from the Moosewood Restaurant New Classics Cookbook
6 cups cubed cantaloupe
14 oz. can coconut milk
2 Tbs. fresh lemon juice
2 Tbs. grated fresh ginger
2 Tbs. chopped mint
1 tsp. almond extract
Dash cinnamon
@¼ cup brown sugar or to taste
Puree all the ingredients, adding the sugar to taste. Chill well. Serve garnished with mint leaves.

Melon Salsa: Serves 4
Wonderful with chicken or fish
½  small  cantaloupe –seeded and cubed
4 scallions- white and light green parts in thin slices or ½ small onion in small dice
½  green bell pepper in small dice
1 Tbs. chopped fresh mint
½ lime juiced
Pinch salt
Combine all ingredients and chill well. Serve as a side with the meal.

Melon-Scallop Salad: Serves 4
2 cups melon-any type but watermelon
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½ cucumber-seeded and cubed
1 small onion in thin rings
1 Tbs. fresh mint
1 head green leaf lettuce
1/3 cup citrus vinaigrette
1 lb. broiled scallops
Toss first 5 ingredients and divide among lettuce lined plates. Top with scallops and drizzle with vinaigrette.

Watermelon-Shrimp Salad: Serves 4
3 cups cubed seeded watermelon
1 cup cherry or grape tomatoes –halved
1 small onion in thin rings
1 Tbs. fresh lemon balm or lemon thyme (lemon-pepper to taste is a substitute)
1/8 tsp. Kosher salt
Freshly ground pepper to taste
1/3 cup Balsamic vinaigrette
Small head Romaine lettuce –torn
½ lb. cooked shrimp-tails off and halved if large
Have all ingredients chilled. Gently toss and divide among plates.

Melon Sherbet: Serves 6-8-from Day By Day Cooking by Mary Berry
1 medium melon-cantaloupe or casaba
Juice of ½ lemon
4 egg whites
6 oz., sugar-super-fine or ’bar’ sugar is best
¼ -1/2 cup cherries or berries for garnish-optional
Fresh mint leaves for garnish-optional
Cut the melon in half, in a zigzag pattern if to be used it for serving. Remove seeds and cube meat. Blend with the lemon juice until smooth. Pour into a 1 ½ quart container and freeze until beginning to set. Beat the egg whites until stiff and gradually add the sugar.  Gently whisk or beat the melon mixture until broken up and light. Fold in the egg whites and return to the freezer and freeze until firmly set. Serve by the scoopful, in the melon shell or dishes. Garnish with fruit and/or mint. Keeps frozen about 1 month.
NOTES: Choose overripe fruit to make sherbet.
For anyone concerned over Salmonella, I recommend substituting Wilton Meringue Powder in any recipe that calls for directly adding raw beaten egg whites.  See June 30, 2016 posting on Icy Desserts.

Watermelon Granita: Serves 4
1 small watermelon-seeded and cubed
Sugar to taste
Dash hot pepper sauce and/or lime juice and/or salt to taste
Blend the melon meat and strain through a fine sieve or cheesecloth. Add sugar and allow to dissolve, and then add the other flavorings sparingly. Put into a metal 9 X 13 inch pan. Freeze, scraping with a fork to break up every 20-30 min., for 2-3 hours until resembles fluffy shaved ice. Store in a covered container in the freezer for 1 week. Scrape to fluff before serving. (The ice chips don’t clump during storage.)

Melon with Ice Cream
This is a recipe my Mother, who was from a different part of the country, introduced to my Father’s family. At first skeptical, they learned to love it and even had competitions as to the combinations.
Cut a thin slice off one end of the melon and stand it up. Cut a slice off the top just low enough to expose the interior. Scoop out the seeds and fill with softened ice cream or sherbet. Secure the ’cap’ piece with toothpicks and freeze until ice cream is firm. Serve cut in wedges or in rings. Garnish with a drizzle of liqueur- Triple Sec or Crème de Menthe.
Suggestions: Vanilla or peach ice cream with cantaloupe—Triple Sec
Lime sherbet with honeydew –Green Crème de Menthe

Melon Tequila : Serves 4 -from Rozanne Gold’s Recipes 1-2-3 Menu Cookbook
1 large ripe cantaloupe
½ cup tequila + extra for dipping glass rims
4 Tbs. sugar + extra for dipping glass rims
Salt and pepper
Using a scoop make melon balls. Place melon balls in a bowl with other ingredients stirring to dissolve sugar. Cover and chill for 30 min. Dip glass rims in extra tequila then sugar to coat. Fill the glasses with the melon balls. Spoon over any remaining marinade. Serve at once.

CHINESE SAUCES PERK UP MANY DISHES

My neighbor is an expert on Chinese sauces. He spent most of his career traveling internationally and confirmed what a friend in a similar occupation told me. Upon arriving in a strange place, people with jobs requiring frequent travel always seek a Chinese restaurant. The reason is simple. Chinese restaurant menus and recipe renditions are the same the world over. So it’s possible to enjoy a familiar meal without fearing consequences.

Many of these people, like my neighbor, become knowledgeable about Chinese cuisine and often let it influence their food when home. He has become adept with Chinese sauces and expanded their uses. His preparations, as with most Chinese recipes, don’t really change but their functions vary widely. For example, he and his wife are busy empty nesters who think nothing of boiling a pound of shaped pasta, with some green beans or peas, adding chopped celery and onion at the end, then tossing it with oil and chilling it covered.

They simply remove a couple of portions, decide on the sauce they want that day, and toss the pasta with appropriate seasonings and other ingredients and dinner is served. The ingredients, and garnishes, like the sauce, vary with their mood and what’s seasonally on hand, seafood, meats, leftover or fresh veggies like zucchini and tomatoes, jarred roasted peppers, mushrooms, olives, dried or fresh fruits, herbs and spices, nuts and seeds, the possibilities are endless. In winter they heat it, in summer they eat it cold, but either way it’s delicious. Best of all, each of, for them, the 3-4 meals is different, tastes fresh and is ready in no time.

They also use Chinese sauces as marinades, salad dressings, spreads, condiments, gravies and, of course, bases for stir-fries, soups and casseroles, as well as accompaniments for vegetables and dipping sauces for appetizers, meats and fruits.

I’ve chosen a few of his favorites to include below with suggested uses, however, he advised me that he often refers to cookbooks for inspiration. He’s particularly fond of Betty Crocker’s Low Fat Chinese Cooking, because it illustrates how to make the dishes healthier. He also recommends it for newcomers because the directions are easy to follow. I’m deliberately listing sauces requiring no cooking because of the season, though, unlike French sauces, Chinese ones generally don’t require much effort. This is a basic form of fusion cuisine but also a wonderful exercise in creating your own recipes and owning your kitchen.

RECIPES- NOTE: The specific flavor associated with Chinese cuisine comes from the combination of garlic and ginger, and the proportions of the 2 determine the ‘heat’ of a dish. The amounts can be optionally changed or 1 even omitted to personalize a recipe or alter it to fit another cuisine.

Cilantro Sauce: Yield 1 cup
1/3 cup lemon juice
2 Tbs. oil
¼ cup EACH packed cilantro leaves and parsley sprigs
1 ½ tsp. paprika
1 tsp. cumin
1/8 tsp.-optionally more-cayenne
Salt and pepper
Blend all the ingredients until smooth. Can be used over pasta, hot or cold, as a sauce for vegetables or as a salad dressing.

Lemon (Citrus) Sauce: Yield 1/3 cup
3 Tbs. soy sauce
2 Tbs. seasoned rice vinegar
2 tsp. finely chopped garlic
½ tsp. zested lemon or other citrus peel-including grapefruit or tangerine
Shake all the ingredients in a jar. Can be used as a marinade for poultry or seafood. With the addition of 3 Tbs. oil this becomes a pasta sauce or salad dressing.

Orange*-Ginger Sauce: Yield ½ cup
¼ cup seasoned rice vinegar
2 Tbs. oil
2Tbs.orange juice
1 tsp. grated peel
1 Tbs. honey
2 cloves garlic-chopped
1 Tbs. honey
½ tsp. grated ginger root
1 tsp. dried bell pepper flakes (optional)
Shake all ingredients in a jar to mix well. Use this sauce as any sweet-sour sauce. Excellent as a marinade or finishing sauce for all meats and most vegetables, can also serve as a salad dressing.
* Other citrus fruits, lemons, limes, grapefruits, tangerines can replace oranges but the amounts of vinegar and honey may need adjusting.

Hot Mustard Sauce: ¼ cup
3 Tbs. powdered English or Chinese mustard
2Tbs. Water*
1 Tbs. seasoned rice vinegar
Mix all ingredients,. Allow to meld, covered for 5 min. Can be stored chilled, for a week, but will lose intensity. Use as a sandwich spread or for cold meats. Excellent with eggs.
*Will keep for weeks if vodka is substituted for the water.
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Lime Mustard Sauce: Yield 1/3 cup
¼ cup prepared Chinese hot mustard
½ tsp. grated lime peel
1Tbs. lime juice
Mix ingredients. Use as a sandwich spread for meats or as a spread for appetizers and fruits

Hot-Sweet Apricot Mustard: Yield ¾ cup
½ cup apricot spreadable fruit
2 Tbs. Chinese hot mustard
1 tsp. grated ginger root
1 Tbs. lemon or lime juice
Mix ingredients. Good sauce to pass with cold meats, especially ham, or decorate a fruit platter.

Horseradish Sauce: Yield ½ cup
2 Tbs. prepared horseradish
¼ cup soy sauce
2 tsp. grated ginger root
1 tsp. sugar
1 ½ tsp. rice vinegar
Mix all ingredients. Excellent spread with cold meats, especially beef.

Spicy Peanut Butter Sauce: Yield 3/4cup
3 tsp. prepared Chinese mustard
2 Tbs. creamy peanut butter
2 Tbs. soy sauce
3 Tbs. water
¼ cup lime juice
2 tbs. sugar
½ tsp. red pepper flakes
Combine the first 4 ingredients and mix well with a fork. Add the juice and sugar gradually keeping the mixture smooth. Add the pepper flakes, to taste.

Summer Serving Tip: 4-6 Servings
Substitute 2 tbs. oil for 2 of water toss with 1 lb. drained penne, cooked with 3 sliced hot dogs, 1 cup cut green beans, 1 medium onion in large dice and 2 ribs sliced celery added for the last 2 min. Add salt, pepper and garlic powder to taste and a mixture of chopped fresh herbs. (Omit if serving warm) Allow to come to room temp and serve cool.

Black Bean Sauce: Yield 1 cup- This classic sauce requires some cooking, but I include it because it’s a wonderful finishing sauce for grilled or cold meats.
2 Tbs. brown bean paste
1 Tbs. grated ginger root
2 cloves chopped garlic
¾ cup chicken broth
2 tsp. cornstarch
1tsp.sugar
Dash pepper
2 Tbs. dry sherry
2Tbs.soy sauce
½ tsp. oil(sesame recommended)
Mash first 3 ingredients together to mix well. Mix remaining ingredients together separately. Heat an oil sprayed saucepan over medium heat until oil bubbles. Add bean paste and stir 30 sec. Add broth mix and stir until thickened and smooth, about 2 min. Serve hot or at room temp.

BOOK SERIES LILLY LIKES TO COOK (Ages 8-14) FIGHT SUMMER BLAAS

(GET THE FIRST FREE AND SEE)

The Lilly Likes to Cook books were inspired by the realization that kids start anticipating summer before the buds open and zoom into activity the second the school doors close. However, things change, along about August; programs end or become routine and a bit of boredom sets in.

One year, when my daughter was in grade school, our swim club teams’ regional meets ended in July and empty Saturdays loomed ahead. The first one, I was baking a cake and found I had an audience, four boys and two girls begging to help. During the week, I was casually asked if I’d be baking again on Saturday, and ‘my crew’ showed up as if summoned that morning. So began, always seemingly impromptu, ‘Cake Saturdays’. Flavor was never discussed but the pan options were vital, bunt, sheet, tube or layers and the choice of shape was a major topic in judging the finished product, which disappeared magically after the verdict.

The experience sowed the seeds for the Lilly Likes to Cook series because it taught me a lot about dealing with bored children. The casual and spontaneous plan is often better than the elaborate and expensive one. A distraction works best when it involves creating or perfecting something within a short time-frame, with a welcome reward at the end. Above all avoid repetition. Even if just baking cakes, make each a bit different to keep interest alive.

I also learned these tactics fostered bonding and enhanced friendships. The action and then the memory of having worked together to create something which gave a sense of mutual satisfaction to be shared and enjoyed, was incredibly unifying and enduring. And these ploys aren’t limited to the young. They work with people of all ages anywhere, anytime, even on vacations.

The ‘Cake Saturday’ diversion for boredom was a god-send and the increased bonding a bonus outcome, but over the years, I’ve had a lot more experience cooking with children and I‘ve come to understand that cooking is a natural project for both these purposes. It only requires equipment found in most homes. The time-frame is dictated by the choice of recipe, usually only a couple hours at most. The rewards are immediate, known, eagerly anticipated and easily shared–no arguments over custody of the finished product. Plus learning some kitchen skills always comes in handy.

A few years ago, actually two years in a row, a neighbor’s children asked my help with their Mother’s Day plans. I’ve detailed the episodes in No Stress Recipes for Mother’s Day and Can I help?. Working with those children reminded me of how fun and rewarding it is to watch kids interest and confidence grow as they realize there were tasks they can do and more difficult ones they could master. Seeing their pride and pleasure at the prepared dish is priceless. That’s when I started writing the Lilly Likes to Cook series.

Although there’s room for assistance in most recipes, choosing one to share with a child narrows the field and depends, above all, on the age and abilities of the child in question. It should be something liked, difficult enough to be interesting, but simple enough to fit in a limited time-frame. Desserts are popular choices because they fit these requirements, but also because they’re not pivotal to a menu. If the dish is a flop, it can be remade or replaced but, most importantly, desserts can be easily shared, giving a child the opportunity to show off a bit and receive praise.

However, children aren’t long satisfied with only making desserts, especially if it’s an ongoing partnership. They will want to move on to more important menu items and adult pleasing dishes, which fit the requirements, don’t always leap to mind.

My motives in writing the Lilly Likes to Cook series of books were first, my desire to help those coping with kids suffering from ‘the bored blaas’ due to weather, minor illnesses, or empty schedules. Second, I wanted to share what I have found to be an excellent method of getting children to bond both with each other and with adults. Third, I hoped to ease things by offering a selection of tested recipes suitable for the purpose.

I’ve put the recipes into loosely woven story lines which give the books continuity as well as illustrating possible presentations or functions for the finished dishes, so the selection of recipe can fit the situation. They also break down the preparation tasks giving detailed directions, according to age and experience, without being too obvious. The books are digital, available on Kindle and this web site for far less than a cup of coffee.(Book 1 is free onsite-Prices are slightly higher on Kindle)

Lilly is a girl of 8, living in a suburban town with her parents, sister 13 and brother 10, but she could be in a city, on a farm, anywhere. I choose age 8 because 3^rd grade is a break-out time. Schools introduce changing classrooms per subject and seasonal sports with regular teams. Social organizations like Scouts and 4-H are encouraged and hobbies are explored to discover special interests or talents.

I usually include Lilly’s sister in her undertakings which widens the age appeal. Her brother, though disinterested himself, has a best friend who is, which introduces a unisex attraction, so most bases are covered. I allow Lilly to develop cooking onto a hobby for the sake of creating a series and because that’s where my experience lies but the books are sold separately and the recipes can be selected according to specific need. They’re also sold in groups of 3, for kids who show an interest or adults who may need them more often.

Lilly first becomes interested in cooking watching her mother transform a cake disaster into a

different, beautiful dessert. The creativity and the appearance intrigue her and she wants to make other pretty, tasty things. Then, gradually, she learns the dishes she cooks can serve other uses than filling her spare time. The things she makes can be used for gifts, rewards, fund raisers and more and the process can be shared with others forming friendships, helping out and simply brightening someone’s day. In short, a creative activity, whether it’s a time- filler or becomes a hobby, can teach a lot of life’s lessons.

Resume of the Lilly Likes to Cook books, recipes and utensils needed:

All quantities are in easily divided or multiplied amounts, including the meatball and sauce recipes which are stated as needed for a large event.

Book 1) Making a Cake for Molly:

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Book 2) Cookies for an Uncle Overseas:

Lilly makes cookies as a treat for an uncle in the military. Chocolate-Coconut Macaroons— Spoons, can opener, brief microwaving and baking $1.99

Book 3) Lilly Makes Meringues:

Lilly helps her sister make meringues from their mother’s recipe as an assignment for geography. Spoons, beaters, baking $1.99

Book 4) The Meatball Booth:

Mother is in charge of the booth at the School Fair and needs all the help she can get to prepare the meatballs. To Lilly’s surprise friend of her brother’s offers to help. Knives, spoons, processer and baking $1.99

Book 5) The Luncheon:

Lilly’s mother is busy at work, so Lilly offers to have luncheon ready, with her sister’s help, when their grandmother arrives. Tuscan Tuna-Bean Salad–Can opener and spoons $1.99

Book 6) Dinner for Two:

Lilly’s sister wants permission to begin babysitting. The girls are thrilled when their parents agree to allow them to make dinner and stay alone for an evening. Hot Dog Potato-Vegetable Hot Pot–Spoons, optional knife, baking $1.99

Book 7) Kabobs Are Fun and Easy:

Lilly’s parents are throwing a big cook-out for visiting relatives and everyone pitches in to help prepare Shrimp and Beef Vegetable Kabobs for the grill. Knives, skewers $2.99

Book 8) Girl Scouts Get a Zebra Cake:

Lilly makes a cake ahead, as a reward for her troop members after a day working on crafts to sell at the Town Fair for Charity. Craft directions included. Cake-butter knives; Craft-scissors, pins, rulers and chalk $3.99

Book 9)* Brian’s Birthday:

Lilly helps prepare her brother’s birthday dinner for Brian and his soccer team mates. Slow cooker pulled pork heros plus a variation on the recipe in Book 1.-Spoons, forks, knife,
* To be available soon