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Posts from the ‘Informational’ Category

Sep 15

FREEZING PRODUCE FOR WINTER

FREEZING PRODUCE FOR WINTER

Last week we discussed ways, with current prices, to utilize summer produce both as winter treats for your family and holiday gifts for friends and associates. But what about the age-old practice of storing preserved produce for winter meals? Well that’s been altered by modern rapid transportation to global markets, improved commercial freezing and canning methods, by loss of farms and easy access to crops, by current, smaller kitchens, by busy working schedules, and, not least, by the increasing prevalence of GMOs leveling the playing field.

The international insistence on seed regulation has rendered the items flown into stores off season very similar to local produce in season. The prices of both are similar as well. Farmers have to pay more for gas to operate, and travel further to markets, raising their costs to rival that of imported items.

Last week I told of my Mother-in-Law’s knack for freezing the local, white corn. Living in farm country, paying only a few cents per ear, she kept the family freezers stocked at a welcome saving. Now, with the farms gone, corn .50 cents per ear and the cost of gas miles to the nearest farm market, it’s more economical to buy commercially frozen corn. Not to mention that GMOs have eliminated the white corn.

The point is that storing summer produce for winter meals requires objectivity and consideration nowadays. Tomatoes are an example. GMOS have eliminated many traditional local specialties, so what’s in the market at any season, locally or foreign grown, are no different. Top chefs have gone on record as saying that, save for fresh salads, canned tomatoes are just as good, less work and cheaper. Sun drying has become the only form of preserving this traditional canning favorite with any savings value.

Another illustration are green beans. Cut beans are one of the least expensive frozen veggies, but whole green beans, or Blue Lakes, are harder to find and more expensive. It’s worth it, if you see  special on green beans  to buy a couple of pounds, string, lightly blanche and freeze them, because home-frozen whole green beans are n a far different class then commercially processed ones-tastier, more tender, with a silky texture-well worth it to have for special dinners.

In conclusion, unless you have access to fresh produce, live in a remote spot inconvenient to shopping centers or stumble on an exceptional bargain, investing in quantities of food to store for the winter, even at today’s prices, can be an expense not a saving, with a few exceptions. Moreover, if you fail to do it correctly, or don’t use the food in time and it dries out, it’s a loss. So this is about having enough of certain products to make a featured dish for a holiday feast, or to serve as occasional reminders of warm, sunny days during cold, snowy ones. It’s about saving on those edible splurges to get through the holidays and winter. One exception seems to be zucchini, which is a backyard favorite and often over performs.

The first thing to understand is not all produce is suitable for freezing. The best way to tell is to check the glass cases in the supermarkets. If an item isn’t there, it doesn’t commercially flash-freeze well and won’t survive the slower domestic process. This especially applies to things with high water content and soft flesh, tomatoes, plums, eggplant and white potatoes, raw or cooked, for example. The frozen water content forms crystals which attach to the other frozen elements in their make-up, thaw faster and drain the item of its juice and flavor, leaving a deflated, pulpy mass. These items are better canned, or for tomatoes, optionally, dehydrated, allowing the juices to remain or dry in the flesh, retaining flavor.

I describe below the 5 items I know are easily preserved, including my Mother-in-Law’s corn, and have a decent freezer, or with tomatoes, shelf life. I give tips to simulate the commercial flash-freezing process which help to assure a good result. The difference between treatments of the 5 items discussed here is noted at each step. Of course, they should be cleaned and prepped first; the beans trimmed, any strings removed, the corn husked and silk brushed off, the peaches washed, stems and pits removed, tomatoes and zucchini are dealt with individually.

  • For corn and peaches bring a pot of water to a boil, for beans use a skillet.
    1) Immerse the beans only until they turn bright green (blanched) about10-15 sec.
    2) Dip the peaches about 10-30 sec. until the skins will peel easily
    3) Cook the corn on cob about 4 min. until just beginning to tenderize.
  • Immediately run cold water over the produce to stop the cooking
  • Spread a counter top with paper towels
    1) Lay the beans and corn cobs out, separated, to dry
    2) Using a sharp knife, peel the skin off the peaches. Do not allow to dry. Start freezing prep.
  • Cover cookie sheets with waxed paper
    1) Spread the beans out separately on the cookie sheet and freeze
    2) Brace the bottom of each corn cob in the center of a tube pan. Using a sharp knife, slice off the kernels, letting them fall into the pan. Spread them evenly over the lined sheet and freeze.
    3) Slice the peaches, about 4 per half, directly onto the lined sheet, not overlapping, and freeze.

Freeze the produce according to your freezer’s rate, usually between 40-60 min.

To Package: The reason for freezing the produce on cookie sheets is to capture color, freshness and taste. The reason to take pains to be sure there’s no overlapping is to avoid clumping and damage in storing, as well as to make it easy to remove a desired portion. It’s important the packaging maintain these assets.

  • Use zip lock bags or square plastic boxes with secure lids, like those used for dinner entrees.
  • Do not let the items thaw, package for storage quickly
  • Place the items in the containers individually, not overlapping
  • If layering is necessary to fill the container, separate them with accordion-like folds of waxed paper-not plastic wrap
    1) the corn is best in bags and should be spread to an even thickness
    2) The beans can be arranged in a uniform layers in bags or boxes.
    3) The peach slices should be placed individually in each layer, and dusted with a thin coating of powdered sugar before being covered with the paper for the next layer, in boxes.
  • Make room in the freezer to store these containers flat, even stacked, but never on end, allowing the contents to clump together

Cooking: Because these items have been blanched and domestically frozen, which takes more time than the commercial flash method, they take a few minutes less time to cook. Here are some general guidelines. Individual recipes follow.

  • Normally green beans need 15 min.to steam or boil. These should be checked at about 10 min. frozen, 8 min. thawed. Take about 5 min. off roasting time too.
  • It takes about 2 ears of corn for a single serving as a side dish and that’s a lot to freeze. If you have room for this-fine, but if not use this corn to add to casseroles, salads, side combos or even salsa. Done this way it will stand up to cooking in a dish or just being tossed in a salad.*
  • The peaches quickly lose their juice when thawed and are best used directly from the freezer. Remember they have a thin coating of sugar and adjust other ingredients accordingly

*I come from a state famous for its white table corn. My Mother-in-Law was a master at freezing it. She taught me the tube pan trick and her winter dinners occasionally featured sides of buttered corn. She froze it in 1 cup bags which she considered a single portion or the amount usually required for adding to 4 portion dishes. She stored the bags in large plastic containers in the freezer. If you’re a corn lover and have access to a lot of it, plus the freezer space, this is the way to go.

Now on to specific freezing tips:

Beans: Hand select the beans to be frozen, choosing the largest, firmest, straightest ones. This assures even freezing and makes the best presentation later. As stated above, they cook as directed for commercially frozen ones, only for a bit less time, depending on your appliances and can be used in the same ways. Always try to serve these whole; cut beans are too ordinary to be ‘special ‘.

Of course, the easiest and often most attractive way to serve green beans is simply to add toppings. Fresh herbs such as thyme, sage and rosemary are favorite toppings and mushrooms and Caramelized onions are popular add-ins too. Broiled portabellas, sliced, are wonderful, so are button caps first lightly broiled in butter with soy sauce added, then reheated, poured over the beans.

Corn: Don’t try to freeze corn-on-the-cob. It isn’t that great commercially and even worse domestically. Make sure the ears are silk-free before you cut the kernels off because shreds of silk will mat when frozen and can ruin a dish.

As stated, the best use of the corn is as an addition to another dish, and, of course, that depends on the recipe for the dish. If it’s a cold salad or salsa, dip the bag with the corn into boiling water for about 3 min. then shock under cold. Otherwise just add to the recipe as directed. Using ‘fresh’ corn in salads is a wonderfully refreshing change in winter.

Peaches: Keep the peaches in the boiling water only long enough to loosen the skin. The riper the peach the less time it takes. Hold the peach on a slotted spoon under cold water, until cool enough to handle; prick it with a paring knife and peel off the skin. Place the peaches on a waxed paper covered flat surface until all the fruit is peeled, then begin slicing each for freezing over the paper covered cookie sheet, making sure the slices don’t touch. Freeze, then lightly dust with powdered sugar as boxed.

When frozen, place the slices in a 4 inch square freezer box. Supermarkets sell these in 3-packs. Place the slices, without touching, in layers and separate the layers with a long strip of waxed paper woven accordion style between layers. Peaches are best used frozen and thawed in a dish’s preparation. Remember in using them that they are lightly sugared and adjust the recipe.

Frozen this way peaches consume more room than packaged in bags, so, unless you have a lot of space, they’re best reserved for accessory dishes like salsas and sauces. If you plan a dish using a quantity of them, like a pie, for a winter event, make it, then freeze it in a metal pan, and bake it frozen, just add about 15 min. to the oven time.

Don’t forget the thawed peach slices can be used by themselves scattered over ice cream, meats, in salads, mixed with winter fruits in compotes and other ways, even over cereal to brighten a dreary winter morning.

Zucchini:  may be the most versatile ‘vegetable’ of all. (Zucchini is actually a fruit, specifically a berry.) It’s very prolific and there’s often a surplus. One partial solution is to eat the flowers before they mature. These are delicious prepared stuffed or fried in recipes readily available especially on the web.

Due to high water content, zucchini doesn’t freeze well, except by commercial flash-freezing. Whole, it deflates when thawed and slices clump. I’ve had some success for short periods, freezing thick slices on a cookie sheet before bagging them or freezing it in a sauced dish like ratatouille. However, one of the best ways to preserve zucchini is to accept the fact that it’s going to change texture, become limp and combine it, with other ingredients, into a ‘base’, which will keep for several months, for future dishes. Food Tips and Cooking Tricks by David Joachim has an excellent recipe for such a base and ideas on how to use it.

TOMATOES: Sun-dried are tomatoes that have generally lost 82-90+% of their original weight through the process of drying.  They lose the water but retain the sugar, sweetness, and nutrients, leaving the deliciously dried tomato flesh with an intense, concentrated tomato flavor, perfect for dishes where that wonderful tomato taste should shine through.

There are 3 ways to dry tomatoes, in a dehydrator, naturally or in an oven. #1 requires a special machine, #2 requires weeks of consistently dry, hot, sunny weather covered by nets to deter pests. #3 is the practical method we’ll use. Cherry and grape tomatoes are meatiest and have the most concentrated sweet flavor.  Roma (plum) tomatoes also work well if the pulp is hollowed out and discarded during prep.

To make sun-dried tomatoes in the oven
1)Prep-wash and slice the tomatoes in half lengthwise, spread them out in an even layer cut-side-up on a parchment-covered baking sheet, then season sparingly with salt.
2)Slow roast- in the oven for about 2 ½ to 3 ½ hr. at 250 deg., or until desired level of dryness.  Don’t flip or rotate the tomatoes during this time, but keep an eye on them near the end to ensure that they don’t burn.
3)Serve or store. The tomatoes are ready to serve or add to a recipe when cool.  Place them in a small jar then drizzle with olive oil until the tomatoes are completely submerged.  Place a lid on the jar to seal, then refrigerate for up to 1 week or use zip-lock freezer bags instead of containers. Force out all the excess air before sealing. Can be frozen without the oil.

Seasoning Options
1.Sea salt or kosher salt preferred
2. Additional seasonings can include fresh or dried thyme, oregano, rosemary, or a little crushed garlic
3. Season while roasting:  During the last hour of roasting, feel free to sprinkle on some chopped fresh herbs (such as rosemary, oregano, thyme, etc.).  During the last half hour of roasting, sprinkle on some dried herbs and seasonings (such as Italian seasoning, garlic powder, onion powder, crushed red chili flakes, etc.).
4. Season after roasting: season in a jar with olive oil after roasting-bay leaf, a garlic clove or two or whatever fresh or dried herbs/seasonings appeal.

Cooking Option:
1. Cut the tomatoes in half. Place them side-by-side, cut-side-up in a ceramic or glass baking dish. They should fit together snugly but not overlap. 
2. Sprinkle the tomatoes with sea salt. 
3. Add olive oil. The oil should cover about 2/3 of the depth of the tomatoes.
4. Place the dish in the oven and slow cook the tomatoes at 175 deg. for 3 to 5 hours. The exact time will depend on the size of the tomatoes you use.
5. Cool completely, transfer to glass jars or other non-metal containers that are as airtight as possible when sealed.

Approximate Seasoning Guide
20 or more plum ripe tomatoes (Roma)
4-5 tablespoons olive oil
4-5 tablespoons olive oil
2 cloves garlic chopped
½ tsp. salt
1 tsp. oregano
4-5 sprigs fresh Italian parsley-chopped
Pinch or two pepper flakes

HOW TO REHYDRATE SUN-DRIED TOMATOES: Sun-dried tomatoes stored in olive oil are perfectly edible (and delicious!) served right out of the jar.  But if you would like to rehydrate and plump them up a bit, just soak the sun-dried tomatoes in hot water for 20 minutes, then drain.  Or better yet, soak them in tomato juice to amp up the tomato flavor. 

Sep 8

DIY Fruit Gifts to Make Now and Give Later

DIY SUMMER PRODUCE GIFTS

When food prices are on the rise, the wise thing is to start taking stock of what’s available and how to preserve and/or repurpose it to your best advantage, often as gourmet produce gifts. Done well, these gifts are unique, better than commercial renditions and have a deeply personal touch. However, you also have to be objective in what to choose and what to pass. 

For example, my-Mother-in-Law, lived in the midst of Southern New Jersey farm country, had a knack for freezing, and sharing, the wonderful local corn, paying only a few cents an ear. Now most farms are gone, the nearest farm market is miles away and corn is 50 cents an ear. Between its price and the gas, freezing corn is an indulgence compared to the cost of commercially packaged.

On the other hand, even at the increased price, I can buy a watermelon, serve my family the meat and pickle the rind, which would have been discarded. I have fruit for a few meals and several jars of a gourmet condiment for guests and gifts. That’s a win-win on value.

End of season produce is not as pretty, but it preserves and cooks as well as, if not better than prime and it’s, usually, greatly reduced. There are lots of ways to transform these items into unique, gourmet gifts for the upcoming holidays at a huge saving, with people actually flattered to receive them. 

One word of advice, avoid any item which is widely available commercially, jams, jellies, pickles, unless you have a tryed and true ‘special’ recipe. It’s also safer to work with recipes which include a natural preservative such as vinegar or alcohol. You never know how long your ‘gift is going to wait to be used.

In a passing note, because I’m going to deal with this subject in a later post, the items with the widest return margin as gifts are home roasted or candied nuts. Though they should be done closer to the holidays, they’re included here because now is the time to buy raw nuts and store them until ready for use. If you want to try them sooner click on Dec. 2, 2021.

The beauty of the following recipes is that they all began as manual creations, not products from automated kitchens and therefore are best when handmade, rather than commercially produced. This places them in the ‘gourmet’ category, enhancing the value and in truth, prepared properly, making them superior to commercial renditions. Singularly or combined they’re ideal solutions to the question of what to choose for many gifts, and how much to spend, clients, co-workers, teachers, hostess and ‘holiday greetings’. They are bright additions to your holiday menus and, in the depth of winter, memories of sunny days and a promise of summer’s return.

Packaging is important, however. Several containers you may have on hand. Olive jars are good for chutney, glass salad dressing bottles for mint sauce, pickle jars for watermelon pickle and shaped mustard and jelly jars are great for several things. Other container sources are Dollar stores, antique stores, Target, flea markets, even Goodwill. Wrapping is easy with gift bags and tissue. For grouped items, Dollar store usually have a selection of baskets. Perception is paramount.

RECIPES

Nuts: Roasted salted, herb favored, candied and glaceed
As stated above, I will post on these nearer the holidays, but nuts have the largest return on your investment. Raw nuts are quite reasonable, but gourmet finished nuts, which yours will be, can be expensive. Unlike the other items below, however, nuts have definite shelf lives. For freshness and price, the best time to buy raw nuts is late summer- early fall, especially if shopping in a market, as opposed to online. Keep them unopened until ready to work with them and then gift them within a week. 

Since these contain no preservatives, you can mention to the recipient to “Enjoy them while they’re fresh”. The upside is that with no preservatives or artificial ingredients, home processed nuts are fresher, brighter tasting and more visually appealing than even the priciest gourmet boutique offerings. Presentation is everything with nuts. They’re cute casually packaged in mugs, but a decorative tin or box is worth it, just be sure it’s airtight and re-sealable. To make them sooner go to Dec. 2, 2021.


Watermelon Pickle: To see more watermelon recipes go to Aug.30, 2018
1 Watermelon- Green rind peeled and meat removed. White rind cut in 1 inch cubes.
1 cup cider vinegar per pound
1 cup water per pound
1 ½ cup sugar per pound
3 inches stick cinnamon per pound
4 cloves per pound
1 Tbs. sliced ginger root per pound
Cover melon cubes with salted water and soak for 2 hrs. Drain and rinse well.  Boil in fresh water until half tender, about 10 min. Drain again and rinse in cool water. Weigh melon and measure the other ingredients into a pot accordingly and boil them for about ½ hr. until a syrup forms. Add drained melon rind and boil for another 10 min. or until rind is crisp-tender. Allow to cool and pack cubes with syrup, including spices, to cover, into glass jars with secure fitting lids. Store refrigerated. Keeps for a year easily.

Peach Brandy: For more peach recipes go to Aug. 16, 2018
Peaches –Alberta suggested
Sugar
Peel the peaches and place them in quart jars. Cover with sugar and allow to stand until sugar is dissolved and peaches render juice. Continue adding sugar and allowing it to dissolve until juice covers peaches. Seal jars with tight lids, wrap them in heavy paper to insulate them and keep out light. Store in a cool, dark place and after 3 months, strain off the juice to serve as a liqueur and slice the peaches as a topping or garnish. Store as any liqueur.

Mint Sauce:
4 cups fresh mint –tough  stems removed
Cider vinegar to cover
Sugar or substitute such as Splenda to taste
Simmer the mint and vinegar in a pot until the leaves are cooked, about 8 min. Add sweetener to taste as the mint cooks. Do not over do. This should be sweet-sour when finished. Remove from heat, cool and process or blend until the mint is finely ground. Correct seasoning and pour into clean bottles. Let stand, uncapped until completely cool, cap and store in a dark, dry, cool place. Keeps for two years or more.
Use in salads, on cooked vegetables and to marinate or baste meat.
NOTE: I use sterilized salad dressing bottles—but only glass ones.

Apricot Chutney: Yield 3cups- Adapted from Food.Com*
2 cups apricots-pitted and roughly chopped
1 large red onion-diced
1 cup raisins
2 cups brown sugar
2 cups apple cider vinegar
1 tsp. mustard seeds
1>2 tsp. salt-to taste
½ tsp., curry powder
¼ tsp. turmeric
1 tsp. allspice or cinnamon
1 Tbs. minced Serrano chili-optional
Place all ingredients into a large, heavy bottomed, pot. Stir over medium heat until the sugar dissolves. Bring to a boil then reduce heat to a low simmer. Let it simmer away for about an hour until it’s nice and thick. Keep an eye on the heat and stir often so it doesn’t burn. Fill sterilized canning jars to within 1/2 inch of the top. Screw on sterilized bands and lids securely. Store in a cool, dark place, refrigerate after opening.
*For more apricot recipes go to: Aug.9, 2018

Fruit Leather:  Yield = I sheet or 10 servings-From – https://www.simplyrecipes.com
Home-made, with less sweeteners and the addition of optional spices, this becomes an adult treat-especially for diabetic and those on diets
Fresh fruit (apricots, peaches, plums, berries, apples, pears)*

Water

Lemon juice

Sugar, optional

Spices such as cinnamon and nutmeg, optional

Rinse the fruit and remove any pits. Chop the fruit If you’re working with apples or pears, peel and core them, then chop.  Taste the fruit to gage sweetness. If very sweet you won’t need to add any sugar. If still a little tart, you may need to add some.

Place the fruit in a large saucepan. Add 1/2 cup of water for every 4 cups of chopped fruit. Bring to a simmer, cover, and let cook on a low heat for 10 to 15 minutes, or until the fruit is cooked through. Uncover and stir. Use a potato masher to mash up the fruit in the pan. Season with sugar and spices, if desired: Taste the fruit and determine how much sugar, lemon juice, or spices to add. If needed, add the sugar in small amounts (1 tablespoon at a time), to your desired level of sweetness. Add lemon juice 1 teaspoon at a time to help brighten the flavor of the fruit. Add a pinch or two of cinnamon, nutmeg, or other spices to augment the flavor, if you’d like. Continue to simmer and stir until any added sugar is completely dissolved and the fruit  mash thickens, another 5 or 10 (or more) minutes.

Put the mashed fruit through a food mill or purée the fruit thoroughly in a blender or food processor until very smooth and adjust the sugar/lemon/spices, if necessary. Pour the purée onto a rimmed baking sheet lined with a sturdy, heat-proof plastic wrap (the kind that is microwave safe) or parchment to about an 1/8 to 1/4 inch thickness.

 Heat the oven to 140°F.

Place the baking sheet in the oven. Try to keep any plastic wrap from touching the sides of the oven or the oven racks. Also, try to make sure the plastic wrap hasn’t folded back over on top of the purée. If this happens, the purée won’t dry out. If you have a convection setting, use it. It will speed up the drying process. Let dry in the oven for as long as it takes for the purée to form fruit leather. We usually keep it in the oven overnight, about 8 to 12 hours. The fruit leather is ready when it is no longer sticky to the touch.

When the fruit leather is ready, you can easily peel it up from the plastic wrap. To store it, roll it in its plastic wrap, put it in an airtight container, and store at room temperature for 1 month,in the refrigerator for 6 months or freezer for 1 year.
NOTE: Grapes need a slightly different treatment – See-https://www.simplyrecipes.com/recipes/how_to_make_fruit_leather/

Sep 1

Easy_ Wallet-Friendly Fall Dinners

WALLET FRIENDLY FAVORITE FALL DINNERS

I’ve posted about easy dinners on this specific week for several years. Other seasons hint at their arrival, a few snowflakes, a leaf bud, an 80 deg. day, but while autumn waits for leaves to change, fall hits like a sledgehammer the first week of September. It’s even more traumatic in the U.S. where we celebrate Labor Day that Monday with water sports, ball playing, picnics and BBQs. 

Within, literally, a few hours our lives are drastically altered. The sun shines and it’s still hot, but shorts and thongs are replaced by darker, more concealing clothes. Our days are busy with new, full schedules and our evenings with organizing activities, events and, of course homework. It’s a hectic time and dinner is a frequent casualty.

Previously, I focused on quick cooking recipes with little prep or clean-up. This year I added a new requirement-affordability. Even hamburger, that old mainstay of the quick meal, is now at a cost which makes it a questionable choice, as, in fact, is all beef. I’m offering economic alternatives wherever possible and suggest, if you have an Aldi’s near, you use it, especially for dairy, produce spices and condiments.

In addition, check my posts on Fish Salads  Aug. 16, 2022, Combined Salads May 26, 2022 . For more early fall dinner recipes, click Blog on this site’s Home Page and use the waterfall menu in the right margin of all blog pages to select September of any of the past 10 years. Find Monte Cristo Sandwiches, Chicken Pizza, Stuffed Zucchini, Taco Pie, Mediterranean Fish, and Pasta a la YOU, Salad Veronique and many more. There’s even a selection of easy company meals on Sept. 18, 2019.

RECIPES
Ready in a Jiff

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.

Tortellini all Panna: Serves 4                                                                         

1½ lb. dried Tortellini or 1 lb. fresh – cheese stuffing-penne can be substituted

(1) 10.5 oz. can chicken broth, or 1 envelope bouillon and 2 cups water or just water

½ lb. cooked ham – in ½ inch dice from the Deli in (2) ¼ lbs. slices OR Turley Ham or Smoked Turkey-Ham can be cut to 5 oz. and sliced hot dogs can be substituted

(1) 10oz. box frozen peas-frozen cut green beans work too

1 Tbs. butter

1 cup heavy cream – light can be used-Skim, 1 %, 2% and Half and Half also work

Grated Parmesan

Cook the Tortellini in the broth- -8 min. for the dried, 5 min for the fresh. Meanwhile,    heat the ham and peas with the butter, over medium heat in the skillet.  Drain the Tortellini and add them to the skillet along with the cream. Continue cooking over low heat, gently stirring until the pasta absorbs all the cream. Serve at once, lightly sprinkled with the Parmesan.

Cheese Fondue: An authentic Swiss recipe-Serves 4
2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed

6 Tbs. flour

1 garlic clove cut in half

4 cups dry white wine

6 Tbs. brandy- extract, whisky or Madera can be used 

Dash salt

Ground nutmeg

Ground black pepper

Toss cheese and flour to coat well. Rub the inside of the pot with the garlic. Over low heat, cook the wine until bubbles rise to the surface. Add the cheese, a few spoonfuls at a time, stirring constantly. Continue stirring until the cheese is melted, the mixture is smooth and begins to bubble. Add the brandy, nutmeg and pepper. Reduce heat until there is just enough to keep the fondue hot, without burning the bottom. It sounds far more difficult than it is, and made at the table, everyone can watch. 

Serve with a variety of dippers – – Pieces of crusty bread,( just be sure the bread has the density to hold up to the sauce, otherwise it will be soggy, or break off and stay on the pot) or cubes of cooked meat –chicken,  ham, cooked hot dogs, or vegetables – cherry tomatoes, broccoli or cauliflower flowerets, baby carrots, pieces of bell pepper, scallions, celery even fruits – or fruits, apple, pear, fresh pineapple or grapes and on and on and on.
Again a salad can be added, but unnecessary if vegetables are included in the dippers.

Frittata: A leftover solution – Serves 4  Can be served from the pan
4 large eggs

2 Tbs. oil

½ tsp baking soda

¼ cup milk or water, or milk + water to equal this amount

¼ tsp salt

¼ tsp curry powder

¼ tsp paprika

Ground pepper to taste

2 cups vegetables – cut to ½ inch size or thin slice *

½ tsp garlic powder optional

Optional toppings- for example ¼ cup grated cheese or tomato sauce. 

In a bowl, lightly beat the eggs, with all other ingredients except the oil and the vegetables. Heat the oil in a 12 inch skillet over medium.  Pre-heat the broiler. Sauté the vegetables, or if cooked, turn them over in the oil to coat and warm. Reduce the burner heat to medium-low and pour in the eggs. Cook, gently pulling the eggs away from the sides of the pan, and tilting it to allow the uncooked portion to run into the spaces, until the eggs are fairly set, but still quiver in the center. Put the pan under the broiler, until the top begins to tan and all the eggs are cooked. Add the cheese, if using, before broiling and pass the sauce, warmed, at table. Be careful not to put the handle of the skillet in the oven, unless it is metal. Slide the frittata onto a plate to serve.
*If not using leftovers, substitute an equal amount of cooked fresh or frozen vegetables. Broccoli and green beans can be parboiled. Others, such as a zucchini and onion combination should be sliced thin and sautéed in 1 Tsp. additional oil first, then, proceed with the frittata directions.

Suggested sides: 1)Core and cut in large pieces enough fresh tomatoes to allow a cup per portion. Allow them to marinate at least 30 min. in 2 Tbs. Olive oil, 2 tsp. garlic powder, 1 Tbs. dried basil and salt to taste.

2)Bread, rolls or a package of muffin mix, made as directed, with perhaps ¼ cup raisins or other dried fruit incorporated. Pour the batter into a greased 9×3 inch pan, or one of equal capacity, top with 1 Tbs. sugar and a sprinkling of cinnamon. Bake as directed, usually 15 to 18 min.

NEW New England Boiled Dinner
1 lb. to 1 1/2lb. ham in 4 slices –packaged round bone slices are fine-3/4 lb. in 4 Deli slices will do
(2) 1 lb. bags frozen French cut green beans-cut green beans can substitute
(2) 15 oz. cans small, while white potatoes- drained
(1) 10 ½ oz. can beef consommé-can use 1 envelope of  bouillon granules
(1) 14 oz. can chicken broth-also use 1 envelope bouillon granules
2 Tbs. butter or margarine
Make small snips around the edges of the meat to prevent curling. Sauté in the butter until slightly browned. Remove from heat, add the potatoes and top with the beans. Pour the liquid over and bring to a boil, then reduce heat, cover and cook for about 30 min. Make sure beans are very tender.

Frank, Bean and Potato Hot Pot: Serves 4

.8 hot dogs cut in 6ths to make 48 pieces
(1) 15.5 oz. can pinto or kidney beans – drained juice reserved
(1) 14.5 oz. diced tomatoes – drained juice reserved
2 cups frozen cut green beans
1 Tbs. oil
1 onion thinly sliced
1 envelope bouillon powder-beef, chicken or vegetable
4 potatoes – or (2) 15 oz. cans sliced potatoes, drained
Salt and pepper to taste
Cook onion in oil until soft. Mix the bouillon with reserved tomato juice and bean juice combined to make 1 cup. Add to pot along with all the other ingredients except the potatoes. Ring to a boil, add more reserved juice if necessary to get a stew-like consistency. Pour into a 1 qt. casserole. Microwave the potatoes about 2 min, until just crisp. Thinly slice and arrange to completely cover the top of the casserole. Bake at 400 deg. for 40 – 45 min. until potatoes are golden. Serve hot.

Cranberry-Chicken Salad: Serves 2
1 cup bite size pieces of meat
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.

With a Little Advanced Prep

Poached Salmon: Serves 4
(4) 5 oz. salmon fillets- frozen is O.K.
1 cup sour cream
¼ 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, if doing ahead. To serve plate the fish and spoon sauce over, garnishing with a bit more dill or paprika. Can be served hot.

Tortilla Strata Burger: Serves 4

8 oz. hamburger- ground sausage will substitute or a mix of sausage and ground turkey

¼ tsp ground cumin

(1) 16 oz. jar garden style salsa – level of spiciness optional – you’ll use a little over half

(6) 6 inch flour tortillas

½ cup sour cream

(1) 15 ½ oz. can black beans rinsed and well drained

(1) 4oz can green chilies

2 Tbs. chopped fresh cilantro

8oz shredded Monterey Jack cheese

Non stick cooking spray

Brown the beef in a skillet coated with non stick spray, allow to cool, and mix with the cumin. Spread 2 Tbs. of the salsa in the bottom of the casserole. Top with a tortilla then begin the layering with 2 Tbs. of salsa, 1/6th of the sour cream, then 1/6th each of the beans, beef, peppers, cilantro and cheese. Top with a tortilla and repeat the layering again starting with the salsa and ending with the cheese until all the ingredients are used, pressing down gently on each tortilla to keep the stack level. End with a tortilla.** Can be made a day ahead at this point, cover and refrigerate, then allow to warn a bit before baking. Preheat oven to 350 degrees and bake for 15-20 min., until cheese melts and salsa bubbles. 

NOTE: This dish does tend to lean a bit. One way to keep it straight is to put a bamboo skewer down through the center before baking. I once saw a friend make the skewer into a decoration by putting a cherry tomato on it before serving.

My Easy Spaghetti: Serves 4
1 ½ lb. ground beef – or sausage or turkey 

(1) 28 oz. can crushed tomatoes

Tbs. oil

2 small carrots, peeled and sliced thin (1/8 to 1/16 inch) or about 8 baby carrots
(1) 1 oz. box raisons

2 tsp. garlic powder – or to taste

2 tsp. dried oregano-or to taste

2 tsp. dried basil-or to taste
Dash crushed red pepper flakes

1 tsp pepper and salt to taste

1 lb. thin spaghetti or angel hair pasta-or other strand pasta of choice

Grated Parmesan

In a deep pot, over medium heat, brown the meat in 1  tsp. of oil, when all pink in gone, add all the other ingredients, but the pasta, Simmer about 40 min. until the sauce reduces a bit and the carrots are very tender. Cook the pasta in a separate pot just to al dente. Drain and put in the pot with the sauce, toss briefly, THEN turn the contents out into a serving bowl. Pass the Parmesan.

NOTE: Spaghetti sauce freezes beautifully, so make ahead or extra if you wish, and freeze it in separate containers of the size your family needs for a meal, or in single servings for quick meals. Reheat in the microwave, even if frozen and add to freshly cooked pasta.

Aug 4

Lilly Vol.1_2

HERE’S LILLY

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. It’s the peak vacation month and summer programs end to free people. For kids boredom often sets in. Summer has become routine as are the things they longed to be free to do, and at home or away they miss friends. Rainy days are the pits!

One year, when my daughter was in grade school and our swim club team’s regional meets had ended in July, 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 and I obliged. 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 while discussing 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, Brianna 13 and brother, Brian, 10, but she could be in a city, on a farm, anywhere. I choose age 8 because 3rd 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, Bri, in her undertakings which widens the age appeal. Her brother, though disinterested himself, has a best friend, Jake, 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:

Lilly’s sister helps her make a cake for her doll’s birthday but it’s a disaster. Mother transforms the flop into a dessert which becomes a family ‘company’ favorite. Molded ice cream cake–Spoons only. Free on site.

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

Jul 28

Easy Fresh Fruit Desserts

EASY FRESH FRUIT DESSERTS

It may not really be easier living in summer but the longer hours of daylight make everything seem less rushed, more relaxed, and the heat does cause us to simplify tasks, which includes making meals and that involves desserts. Funny summer is THE season for fresh fruit but when people think of fruit desserts, they envision cooked items, pies and other pastries. If you mention whole or raw fruit, they think breakfast or snack. The truth is that fresh fruit desserts can be every bit as delicious and elegant as baked ones and far healthier.

They are also easier to make. Yes, most do require a baked shell, or base but those items can be made ahead in batches and stored in air-tight containers, waiting to be filled whenever you want, either for a week nigh supper or for company. Moreover, none of the fresh fruit dessert recipes below require any dough mixing. They use ready-to-bake products needing only a short time in an oven.

If you want more fresh fruit dessert recipes, I have at least 12 posts over the years with about 5 recipes each. Simply go to the home page of this site and click Blog. Using the drop down menu in the right margin of all blog pages, flipping through June, July and August of any year, you will find at least two postings about fresh fruit desserts. Some of the most recent are  Strawberries June 16, 2022, Berries  April 4, 2018, Peaches Aug.16, 2018,  Apricots Aug.9, 2018,  Melons Aug. 22, 2020, Watermelons Aug. 30, 2018  and Puff Pastry Aug. 21, 2020. However, as I said, there are several others with more recipes as well, too many to list here.

RECIPES

Fruit Pizza: Serves 6-8
1 pkg. refrigerated chilled sugar cookie dough

1 qt. blueberries or *

1 qt. strawberries or *

¼ cup all-fruit or apricot preserves + 2 Tbs. juice or water

1 can Whipped Cream

Roll out the cookie dough to a single 12 inch round. Place on a pizza or cookie sheet and bake as directed on package. Cool—can be done a day ahead. Arrange the fruit in a decorative pattern on top of the cookie leaving a 1-2 inch margin. Melt the preserves with the water over low heat and spoon it evenly over the fruit to make a glaze that covers the entire top. Chill 30 min. and serve cut in wedges with whipped cream on the side.
*Or about 2 lbs. sliced peaches or nectarines with about 1 lb. grapes-halved.

Tortilla Pizzas: Serves 4- From Betty Crocker.com
1 flour tortillas for burritos (8 inch; from 11-oz package
½ tsp. sugar
1/8 tsp. ground cinnamon
2Tbs. soft cream cheese-option-fruit flavored cheese
½ cup chopped fresh fruit, (such as strawberries, blueberries, grapes, peaches), well drained
¼ cup toasted nuts, chopped or slivered
Heat oven to 350 deg.. Place tortillas on ungreased cookie sheet. Bake about 10 minutes or until crisp. Meanwhile, mix sugar and cinnamon. Place hot tortilla on cutting board; spread cream cheese on tortilla. Sprinkle with sugar-cinnamon mixture. Arrange fruit on top. Cut into 4 wedges. Serve warm.

Puff Pastry Ramps: Serves 4

2 sheets of puff pastry – 1 box

1 1 pt. strawberries, raspberries, blueberries or a mixture or sliced peaches or nectarines                                                

1 tub whipped topping, 1 can whipped cream or 3 cups vanilla ice cream

Powdered sugar
Syrup of choice-optional

Cut each puff pastry sheet into 4 equal squares and bake as directed. Cool. Put 2/3 cup of the ice cream or equal proportion of the cream or topping on each of 4 squares. Top with some of the berries, and cover with another square at a tilted angle. Put a small dab of the creams or topping on the upper squares and add the rest of the berries. Optionally drizzle syrup over. Garnish with sprinkled powdered sugar.

 Tortilla Cups Serves 6- From / happyhooligans.ca/cinnamon-sugar-tortillas

1 fresh peach, chopped

 1/2 cup each fresh blueberries and raspberries and/or sliced peaches or nectarines

 2 Tbsp. sugar, divided

 1/2 tsp. ground cinnamon

 6 flour tortillas (6 inch)

 3/4 cup thawed COOL WHIP Whipped Topping

Heat oven to 400 deg. Toss fruit with 1 Tbs. sugar and chill until ready to use. Combine cinnamon and remaining sugar. Spray tortillas with cooking spray; sprinkle with cinnamon sugar. Gently press tortillas, sugared sides up, into 6 muffin pan cups allowing to form folds.  Bake 10 to 12 min. or until crisp. Remove from muffin pan to wire racks; cool completely. Fill tortilla cups with COOL WHIP and fruit mixture just before serving.

Fruit Tortilla Wraps: Serves 6-From-recipetineats.com
8 oz. Cream Cheese softened
1 ½ cups Powdered Sugar
1 cup Blueberries
1-2 cups Strawberries
1 Large Peach
2-3 Apricots OR Kiwis
6 Flour Tortillas (10” round)
Beat the cream cheese and powdered sugar together until smooth. Spread 2-3 Tbs. of the cheese mix on each tortilla. Peel and thinly slice the peach and apricots. Cut the tops off the strawberries and slice those thin as well. Lay pieces of fruit all over the tortillas. Carefully roll up each of the tortillas as tight as you can. Slice the tortillas in half and serve right away. You can refrigerate these for a few hours before serving if you’d like.

FILLED CUPS AND SHELLS
A General Recipe: Serves 12
8 oz. lemon yogurt
1/3 cup all fruit preserves
1 ½ cups mixed berries or sliced fruit
Whipped cream or topping for garnish
Spread 1 tsp. preserves in the bottom of each shell. Mix 1 cup berries with the yogurt and divide among the shells. Top with remaining fruit and garnish with topping.

Shell Choices
1) Wonton Cups: Makes 24 –From Eat Up and Slim Down by Jane Kirby and David Joachim
24 wonton wrappers
2Tbs. melted butter
Line a wrapper in each cup of a 12 cup or (2) 6 cup muffin pans. Brush with butter. Lay a 2nd wrapper diagonally on the first and brush with butter. Bake in a preheated 350 deg. oven for 10 min. Cool, then remove from pan.
2) Puff pastry shells or phyllo cups; These are sold frozen in most supermarkets. As a tip, sprinkle the puff pastry shell liberally with sugar before baking as a decorative touch. Fill with fresh or prepared fruit topped with cream or use the recipe above. Only thaw these items as needed and don’t attempt to refreeze any uncooked ones. Store airtight.
3) Tortillas: Spread each of 4 flour tortillas with cream cheese and then place about 2 soup spoons of the drained prepared fruit down the center. Reserve juice. Roll tortilla and place seam side down on a baking sheet. Bake 8 min. in a preheated 425 deg. oven. Cool, chill, optionally garnish with whipped topping and drizzle with reserved juice.
4) Cake Cups: Found in most supermarkets. Fill in any of the above ways.
5) Pastry Dough: Make or buy dough for a 2 crust pie, which should be enough for 6 individual desserts.
1) Tart Shells: Cut the dough in strips slightly wider than the diameter of the muffin tin      cups or custard cups which will be used for baking. Put one strip in the cup, put a dot of water in the center if the bottom and lay the other strip at right angles across it. Lightly press the edges together to seal and trim the top edges folding a bit over to make a rim. Fill partially with raw rice or beans, bake at 450 deg. for about 12 min.
2) Individual Galettes: Using a saucer as a template, cut dough in rounds. Place on a baking sheet and fold up edges in pleats to make sides. Allow for about 1 ¼ inches all around. Fill with crumpled waxed paper or parchment paper to hold the shape and bake at 450 deg. about 12 min. Cool, carefully remove paper, fill and garnish in any of the above ways.
Wrapper Fruit Cups: Makes 12

Wonton Wrappers: Serves 12

2 cups raspberries, blackberries, blueberries, strawberries or peaches  sliced

2 cups yogurt- vanilla or lemon Or 1 pkg. instant pudding and pie filling – flavor optional

2 Tbs. melted butter

Cooking oil

Powdered sugar

24 wonton wraps

With a little oil on a paper towel, lightly coat the inside of each muffin cup in two 6 cup pans. Lay one wonton wrapper on a diagonal in each cup and lightly butter it. Butter the remaining 12 wrappers and lay them on top of the first in the cups on an opposite diagonal making sure the points form sides to the cups. Bake in a preheated 350 deg. oven for 10 min. Cool and remove from pan. Mix I cup berries into the yogurt or pudding and spoon into the cups. Top with remaining berries and garnish with sugar. Serve at once.

Easy Berry Angel Cream Cake # 2: A 1 lb. loaf cake will serve 6
This a quick, elegant answer to the problem of providing a nice dessert when there isn’t time to prepare one from scratch, and a tasty end to a meal anytime. Any berry will work, as would peaches and nectarines.
1 purchased pound cake

(2) 8 oz. tubs of Whipped Topping

1qt. box of strawberries or mix strawberries and blueberries or 2 lb. peaches or nectarines-sliced

Save several nice pieces for decoration. Slice the rest and sprinkle with sugar. Allow to rest 

few hours for the juice to extract itself. Just before serving, cut the cake into 3 layers. Spread first with 1/3rd of the topping and ½ of the fruit. Spread the 2nd layer with 1/3 of the topping and the remainder of the fruit. Spread the rest of the topping on the cake top and decorate with the reserved fruit.

Sweet and Spicy Grapes (or Blueberries): Serves  4-6
2 lb. seedless grapes, preferably red, or 2 pt. blueberries
1  cup sour cream
1-2 Tbs. sugar-or to taste
Generous sprinkles of cinnamon
Mix the sugar and sour cream until sugar dissolves and the taste is only slightly sweet. Gently toss with the fruits until well coated, adding more sour cream if needed. Divide among individual dessert saucers and chill well. Just before serving sprinkle liberally with cinnamon.

Jul 21

Easy Crockpot BBQs

CROCK POT BARBEQUES

Icy treats aren’t our only food craving in summer. We don’t want to face a plate of steaming food, much less work over a stove to prepare it or deal with the formalities of eating it. We want casual meals, simply prepared, easily eaten, preferably by hand.  Grilling springs to mind and the aroma of barbeque to memory but not everyone has a grill or even a backyard. For those, and I’ve been one of them, the easiest answer is a crock pot or slow cooker barbeque. All you need is some Deli Coleslaw or other salad, a bag of chips and the meal is ready.

NOTE: I favor crock pots over instant pots for this. I like the meat to be infused with the sauce while cooking, and barbeque recipes, even the sauce alone, contain too much sugar to avoid burning in the time and temperature required to cook the meat in an instant pot. The sauce must be added as a topping, rather than being a key part of the flavoring experience.

These crock-pot barbeque recipes were chosen with an eye toward results a bit more unique than just combining a bottle of sauce and meat in the pot. None of them contain ingredients which require pre-cooking, no steaming, boiling or browning. Hopefully, they will make the meals seem special and encourage repeating. To further encourage trying them, I ‘m printing a crock pot-oven conversion chart below, for those who don’t have crock pots or have grills and want an alternative way to cook in winter. To see other crock pot recipes see postings for July 9, 2015 and  Aug. 8, 2019.

RECIPES: These recipes are from  Fix It and Forget It –Feasting with the Slow Cooker by Dawn J. Ranck and Phyllis Pellman Good
As mentioned above, the most basic recipe combines about a 3 lb. piece of well-trimmed beef or pork with a 16 oz. bottle of barbeque sauce in a covered crock pot, cooked on low for 6-8 hrs. Occasionally check to see if water or broth is needed to prevent drying. When done the meat can be sliced and served with the juices or shredded and returned to the pot with juices for 30 min. to allow flavors to meld.
If serving on rolls, crusty rolls, like Portuguese, stand up to the juices better than hamburger buns but tortilla and pita pockets are also options for most of these recipes.
Many of these recipes also welcome toppings. Lettuce, slices of tomato and/or onion, and a variety of cheeses among them Cheddar, Swiss, sharp, blue and feta.

 General Recipe for Crock Pot Barbequed Meat: Serves  8-12
3 lb. well-trimmed beef, pork, ribs or  chicken pieces, ground meat should be browned first and drained  (See Meatball Subs below)
1 cup chopped onion
1 cup chopped green Bell pepper
1 cup chopped celery
2 Tbs. Worcestershire sauce
¼ cup vinegar
¼ cup brown sugar
1 tsp. garlic powder
2 tsp. Dijon mustard
Salt and pepper
1 Tbs. chili powder-optional
Choose one:
6 oz. can of tomato paste+1/2 cup ketchup +1 cup water
12-16 oz. bottle of barbeque sauce. Depending on preference
Combine everything in the crock pot
Cook as directed above and shred as instructed.

Shredded Pork: Serves 4-6
5 lbs. country style ribs
2-3 lb. pork butt or country style ribs
1 cup water
1 pkg. dry taco seasoning mix
Place meat and water in the slow cooker, sprinkle with taco mix. Cook on low 24 hrs. Shred with 2 forks and serve in taco shell, on rolls or over rice.

Sesame Ribs: Serves 6
1 onion-sliced
¾ cup brown sugar
¼ cup soy sauce
½ cup ketchup
¼ cup honey
2 Tbs. vinegar
3 garlic cloves- minced
1 tsp. ground ginger
¼-1/2 tsp. crushed red pepper flakes*
5 lbs. country style pork ribs
Garnish: 2 Tbs. EACH toasted sesame seeds and sliced scallions or chopped chives
.Place onions in the bottom of the pot. Mix remaining ingredients, except garnish, in a bowl and add ribs to coat. Put ribs in pot and pour contents of bowl over. Cover cook on low 5-6 hrs. Plate ribs, garnish and pass sauce on the side
*Garlic and soy sauce create some heat, so start with the lower amount and taste test

Italian Beef: Serves 10-12
3-4 lb. beef roast-chuck or round
1 pkg. Good Seasons Italian Dressing mix-‘Zesty’ preferred
12 oz. can of beer
Trim roast, place in pot, sprinkle with seasoning and pour beer over. Cover and cook on low 8-20 hrs.or high 3-4 hrs. Shred meat and return to pot with juice 15-30 min. Serve on crusty rolls.

Deep Pit Beef: Serves 6-8
3-4 lb. beef roast-chuck or round
1 tsp. EACH garlic powder, celery salt, lemon pepper
1 ½ Tbs. liquid smoke
2Tbs. Worcestershire sauce
Combine last 3 ingredients in a bowl, add beef and coat. Cover and refrigerate 8 hrs. or overnight. Place meat and marinade in crock pot, cover and cook on low 6-7 hrs. Cool meat and slice. Serve with juice on crusty rolls.

Chicken with Tropical Barbeque Sauce: Serves 6
3 whole breasts –split
¼ cup molasses
¼ cup cider vinegar
2 Tbs. Worcestershire sauce
2 tsp. mustard
1/8 -1/4 tsp. hot sauce
2 Tbs. orange juice
Combine the last 6 ingredients and spread over chicken. Place meat in pot, cover and cook on low 7-9 hrs. or high 3-4 hrs. Serve on plates, or remove the bones, cut meat and serve on taco or in pita pockets.

Sweet Aromatic Chicken: Serves 4-6
8 chicken thighs or 16 drumsticks-skinned
½ cup coconut milk
½ cup water
½ cup brown sugar
2 Tbs. soy sauce
1/8 tsp. ground cloves
2 garlic cloves-minced
Grease crock pot. Mix coconut milk and water and pour into pot. Add the chicken then the other ingredients in order listed. Cover cook on low 5-6 hrs.

Barbequed Turkey Ham: Serves 6
1lb.thinly sliced turkey ham, or ham
1 small onion –in small dice
½ cup ketchup
1 Tbs; vinegar
3 Tbs. brown sugar
Grease crock pot. Place in ½ the meat, combine the other ingredients and put ½ over meat. Repeat layer. Cover cook on low 5 hrs. and serve on buns.

Ham Barbeque: Serves 6-8
1 lb. boiled ham-cubed
1 cup cola
1 cup ketchup
Place all the ingredients in the pot, cover and cook on low 8 hrs. Serve on buns.

Recipe for Meatball Subs: Makes 18 meatballs –From The Meatball Booth by Joy Wielland
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 Spaghetti or Barbeque Sauce- home-made or commercial
(6) 6” Italian rolls

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 the sheet.
1) Place meatballs and sauce in a crock pot Cover and cook on low 2-4 hrs. (Longer cooking will not do harm)
2)Heat sauce over medium heat in a pan on stove top. Add meatballs and cook 30 minutes until flavors meld and meat is heated through. Serve hot on rolls with sauce.

3) 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 45 minutes or add 1 hr. to crock pot time.

CONVERSION CHART FROM CONVENTIONAL STOVE-OVEN TO CTOCK POT

IF REGUAR RECIPE SAYS COOK = 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

Jul 14

Add a heading (11)

Can I help?

If you’re old enough to ask……YES

This book is based on my experiences cooking with children-preparing my own for the future, keeping the neighborhood ‘gang’ amused on a rainy day and safely distracting clients’ curious kids. Children love to hang out in the kitchen when something’s going on. I think it has to do with cooking being a process which yields quick results. The fact is, they will try to participate and safety is a major concern. These modified recipes solve those problems.

So much for my primary motive in writing the book. Then a friend was seriously injured and her husband and young daughter had to do KP. Both were total novices, the daughter willing to step up, the husband, not so much. I helped them with the basics, consequently I gave them the book and they made it through with flying colors. The husband actually became interested in cooking and active in the kitchen. Making dinner became a family bonding project they enjoyed together.

I had realized the book could be a training manual for those starting out and the modified recipes could help a pinch-hitter in a strange kitchen. I also intended it to be a way to bond with children but hadn’t thought of it as a family bonding tool before. Everyone doesn’t have to develop an interest in cooking as my friend’s husband did, just understand that there’s a way to lend a hand and produce something of value together. If anything, the past few years have shown the importance of sharing and doing things as a family, especially when there’s no one else to do them for us, like preparing a dinner, or lunch or breakfast.

There are over 100 recipes in Can I help? ranging from personalizing frozen or take-out waffles or cake with special toppings, like Easy Berry Cakes #1 & #2 (below) and simple can openers like Tuscan Tuna Salad (below), Sausage, Bean, Potato Casserole to more challenging ones like Double Punch Lasagna Roll-Ups (below) and Cornish Hens with Wild Rice and Grapes. Every recipe is adult, and child, pleasing while still having lots of safe tasks for little, or novice, hands, without loss to ego.  The hope is that most people will realize cooking can be interesting, creative and FUN but above all it can link people by giving them something to share.

Summer, when there is no homework, fewer organized activities and the longer hours of daylight make evenings less hectic, is the perfect time to begin this process. Dinner can be a little later, last a little longer and interacting with other family members given more time. If everyone helps with meal preparation, it’s that much more time to spend together and the meal becomes a family accomplishment. It doesn’t have to be every night, once a week is a good start, and it can yield rewards the rest of the year too, if the family gets into the habit of pitching in. It could become a tradition which carries into fall, winter and on.

The recipes in Can I help? are divided into four groups, breakfast, lunch, dinner and dessert. I’m including sample recipes from each group below to show how they can be both ‘company presentable’ and easy to make. With each category heading I’ll list a couple of others from that group as examples of the variety of options. To read more about Can I help? Go to July 6, 2016,   June 22, 2017,   July 5, 2018,  .May 28, 2020    and June 3, 2021

WELCOME to CAN I help?

Breakfast: Other recipes include Eggs Parmesan, Easy Home-Made Cinnamon Buns, Oven Pancake and Melon Boats

Yogurt with Bananas and Nuts: Serves 4
3 large, ripe bananas
16 oz. Greek yogurt
4 Tbs. toasted chopped nuts, walnuts, almonds or hazelnuts
Peel the bananas and wrap separately in plastic wrap. Microwave 1 min. on high. Cool, unwrap and mash. Gently mix with the yogurt and spoon into 4 dessert dishes. Chill briefly to cool and sprinkle nuts equally over the tops as garnish.

Eggs Florentine: Serves 4
(1) 10 oz. box frozen chopped spinach
4 eggs
1tsp. salt OR 1 envelope bouillon powder-beef or chicken
Pinch nutmeg
Grated Parmesan cheese
Thaw and drain the spinach in a sieve until it is moist but not wet . Mix in the bouillon or salt and nutmeg then divide it between 4 greased custard cups or ramekins. Top with a raw egg and sprinkle with cheese. Place cups in a pan with ½ inch water and bake at 350 deg. 15 min. or until eggs are set.

Oven Pancake: Serves 4
6 eggs
1 cup milk
¼ cup butter or margarine melted + extra for topping
1 cup flour
½ tsp. salt
Powdered sugar
Blend first 3 ingredients until smooth. Add flour and salt and blend on medium until smooth. Pour into a greased 13 x 9 x 2 inch pan and bake at 450 deg. for 20 – 25 min until puffed and golden. Serve from the dish drizzled with melted butter or margarine and dusted with sugar.

Lunch:  Some other options are Greek Pita Pockets,  Shrimp and Spinach Salad, Classic Quiche, and Gazpacho-Pasta Salad

Tuna and Bean Salad: Serves 4
6 oz. can solid white tuna in water- drained
16 oz. can cannellini or other white beans-rinsed and drained
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 lettuce lined plates garnished with a sprinkle of basil.

Turkey Mousse: Serves 4
1 ½ cups chicken or turkey stock
1 envelope Knox unflavored gelatin
1 ½ cups minced cooked chicken or turkey – Deli, canned or leftover
¼ cup mayonnaise** See options at bottom
1 small onion minced
1 stalk celery minced
½ tsp. curry powder
1tsp. celery seeds
¾ cup heavy cream whipped ** See options at bottom
Soak gelatin in a microwave safe cup with ½ cup of stock until softened and risen. Microwave for30 sec. or until dissolved. Mix in all remaining ingredients except cream and chill until beginning to set. Fold in whipped cream and spoon into a lightly oiled 1 qt. mold. Cover and chill overnight. Unmold and serve on a lettuce lined plate.
** Cream can be replaced with yogurt. Use 1 ½ cups plain Greek yogurt and increase mayonnaise to ½ cup.

Monte Cristo Sandwiches: Serves 4

Anyone who likes French Toast will love this

½ lb. cooked ham – sliced

½ lb. cooked White meat turkey – sliced

½ lb. Swiss cheese- sliced

1 loaf (preferably bakery) unsliced whole wheat or 7 grain sandwich bread

Mayonnaise

Dijon or spicy Brown mustard

3 eggs

1 cup – possibly more – milk

4 Tbs. butter – at least

Divide the cheese and meats into 4 piles each. Mix the eggs and milk. Cut 8 slices of bread. This is one recipe where I like the bread sliced rather thick at least ½ an inch. Lightly toast the bread and spread one side of 4 slices with mayonnaise, and one side of the other 4 with mustard. Divide the cheese for each sandwich into 3 piles. Put 1/3 on the mustard covered bread slice; top with ham, then 1/3 cheese; then the turkey, then the last 1/3 cheese, and cover with the mayonnaise spread bread slice. The reasoning here is that the cheese in melts and holds the sandwich together. Melt 1 Tbs. butter in a skillet, if you have one that holds 2 sandwiches good, melt 2 Tbs. of butter. Dip both sides of a sandwich in the egg mixture then gently fry them in the butter, first one side and then the other, until both are brown and crispy, and the cheese has melted. Repeat with the rest of the sandwiches. Serve hot. 

Dinner: Among the other choices are My Beef Kabobs, Chicken with Cherries, Pork (or Turkey) Loin with Apricot Glaze and Salad Nicoise. These recipes point out specific tasks for children.

Chicken with Mustard and Honey: Serves 4-easy to divide and/or multiply
NOTE: The seasoning ingredients are placed under the skin to help them infuse the meat. This can be done by children and they can count the cooking time.
4 large chicken thighs
4 tsp. honey
4 tsp. Dijon or grained mustard
¼ tsp. ground black pepper—optional
Garlic Powder NOT garlic salt
Mix the honey, mustard and pepper, if using. Lift the skin on the chicken and place 2 tsp. of the mixture on the meat sprinkle with garlic. Place the pieces slightly separated in a roasting pan. With ½ inch of water or broth in the bottom. Bake in a preheated 350 deg. oven for 30- 40 min. or until juices run clear when pricked with a knife point.
A pan sauce can be made by adding a bit of apple juice, cider or broth to the pan drippings to deglaze.

Double Punch Lasagna Roll-Ups: Serves 4
Save for the actual cooking, children can do most of the work in preparing this dish.
If you need to plan ahead for an oven-ready dinner, this casserole keeps wonderfully well for 2 or 3 days in the refrigerator, and makes a good party dish, but the stuffed noodles have to be served as separate entities. Don’t randomly cut into the dish.
1 lb. ground turkey (Frozen rolls ex. Jenny-O, work well here. The finer ground seems to compact more easily for stuffing. Be sure to thaw before cooking.)
1 medium onion chopped
(1) 4oz. can mushrooms-stems and pieces – drained
2 tsp. chopped garlic
2 tsp. dried oregano
2 tsp. dried basil
¾ cup ricotta cheese
1 Tbs. oil
4 Lasagna noodles broken in half (or cut after boiling)
(2) 8oz. cans tomato sauce
7 oz. canned diced tomatoes = ½ a 14 oz. can- drained and juice reserved
2 ½ cups milk
5 Tbs. flour
5 Tbs. butter
4 oz. Monterey Jack cheese in small cubes ( peppers optional)
¼ tsp. ground nutmeg
Salt to taste
Grated Parmesan cheese and paprika to garnish
Cook noodles in boiling water until very tender @ 10 min. Drain and keep in cool water so they don’t dry out. In a skillet, heat oil over medium heat and sauté onion until soft @ 3 min. Add mushrooms for 2 min. then add garlic for one minute, then turkey, separating it between the fingers as it goes into the pan, and 1 teaspoon each of the oregano and basil. Cook, stirring, to keep meat separated until it browns @ 5 min. If mixture begins to seem dry or stick to the pan, add a bit of the reserved tomato juice. Stir in ricotta and remove from heat.
Lightly coat a casserole about 9x9x3, with cooking spray. Spread tomato sauce, diced tomatoes and second teaspoons of oregano and basil, in the bottom. Lay out the noodles, and put an equal portion of the meat mixture on each. Roll the noodle around the stuffing, until the ends meet, and carefully lay each, seam side down in the prepared casserole.
In a saucepan, over high heat, melt the butter until it foams. Remove from the heat and stir in the flour to make a smooth paste. This is called a Roux. Add the milk, and stirring constantly to incorporate the roux, return the pan to the stove over medium heat. Continue stirring until sauce thickens, never allowing it to boil (lift the pan for a moment if it starts to) @ 3 min.
When it has thickened, stir in the Jack cheese until it melts, add the nutmeg and salt. White Sauce often does need salt (see Sauces and Gravies Link) Pour this sauce over the noodles, dust with grated parmesan cheese and paprika to garnish. Preheat oven to 375 degrees and bake until sauce bubbles and slightly browns about 30 min.

Salad Nicoise:

Ideally this should be made with grilled Tuna steaks thinly sliced, but canned works well. Just be sure it’s a good brand of Solid White Albacore. This recipe is actually for 6 servings, but I find it does 4 well. Kids love making this because they can safely do most of it themselves…

1 head Boston lettuce – sometimes called “Garden” or “Bibb” – if not available buy Romaine NOT Iceberg

1 lb. redskin or new potatoes

1 lb. whole green beans

4 hardboiled eggs – peeled, halved lengthwise and chilled

1 large red or Bermuda onion in fairly thin slices

3 large or 4 medium tomatoes peeled and cut in medium slices OR pint box cherry or grape ones

(1) 2oz can anchovy fillets drained oil reserved for dressing

(1) 5oz can colossal pitted ripe olives – drained

(2) 7 oz. cans solid white Albacore Tuna in water – drained

Kosher salt 

White wine

Dried tarragon

Fresh ground black pepper

DRESSING RECIPE BELOW

Cut the potatoes in quarters, or halves, depending on size. Boil them separately or together with the beans until the potatoes are done and the beans still crisp about 10 min.

Drain well, run under cold water to stop the cooking and cool. Place the potatoes and beans in an oblong container, so they can spread to marinate, with ½ cup white wine and 2 tsp. dried tarragon. Allow to marinate at least ½ hr. or all day. Separate the lettuce leaves, wash well and allow to air dry. Cover a large platter with the leaves. Pile the tuna, topped with the anchovies in the center, and attractively arrange the other ingredients, in separate sections, in a surrounding circle. Sprinkle with the salt and fresh pepper.

Dessert: Here there are three recipes to show the variety. Some other choices in the book are Baked Alaska Pie, Fruit Pizza, Chocolate No-Cook Bars, Cherry Cobbler and Chocolate Raspberry Cake

Easy Berry Angel Cake # 2

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 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.

Dump Cake

2 cans fruit pie filling
1 box yellow cake mix
½ cup butter or margarine melted
1 tsp. ground cinnamon – optional
Spread the pie filling in the bottom of a 13 x 9 inch pan, mix with cinnamon if using. Cover with the dry cake mix and pour the butter over all. Do not stir. Bake in a preheated 350 deg. oven 30 min. until top is golden. Serve with ice cream or whipped topping.

Fruit Gelati: Makes 1 quart
2 bananas
2 papayas
1 Orange grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
1 lemon grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
1lime grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
½ cup sugar
1 quart milk
1 tsp. vanilla
Blend or process all ingredients until blended. Pour into a shallow pan and freeze until firm. Process again until smooth, pour into a bowl and freeze until solid-overnight is best. Scoop as ice cream to serve.
Variation: Substitute 1 ripe pineapple diced and 4 peeled and diced kiwi for the other fruit.

Jun 30

Hot Dogs with Topping Bars Better than Burgers

HOT DOGS WITH TOPPING BARS-BETTER THAN BURGERS

The 4th of July has conjured images of grilled food ever since WWII when outdoor grills became standard backyard features. The picture of a grill over flames, loaded with burgers on one side and hot dogs on the other became an icon for this American holiday.  But about 1970, hot dogs began to fade from that scene. Probably, those little glass boxes with them rotating on spits which appeared on every lunch counter, played a part. Hot dogs became considered a cheap snack.

However, they still had public appeal as proven by a beach snack bar which opened in the 1980s, and has become tradition, in an exclusive New Jersey resort. It serves nothing but pricy hot dogs, offering, in addition to ‘specials’, over 40 toppings mix-and-match.  It’s always crowded with a line waiting to be served. People still want ‘dogs’, they just want good ones dressed up-‘gourmatized’ if you will. 

This is something to consider today, with the 4th and the summer ahead.  Hamburger has doubled in cost since 1999, no longer with the choice of cut, just fat content. If your celebration includes small children who abandon, drop and throw finger foods, that’s an expensive waste. Hot dogs offer a reasonable alternative. To see more recioes for hot dogs go to Sept. 26, 2013.

So give your wallet a break and get credit for innovation. Serve hot dogs with a toppings bar at your next cookout.  Some of the recipes below suggest specific types of hot dogs, but there are so many varieties on the market, vegan, chicken, beef, classic, that there should be no dietary restriction problems in choosing which one, or ones, to serve.

Hot dogs are now made in so many varieties, classic with pork, beef, turkey, chicken, even veggie, that dietary restrictions no longer apply. Some of the recipes below suggest specific dogs, but use your own judgement.  Just pick a brand which can hold its own with the topping flavors.

Buns are another option. The traditional side-split is most popular, but I’ve always liked the New England style- a slice of bread about 2 inches thick, toasted on both sides and sliced almost through in the center. I think Pepridge Farm carries them. Another option is tortillas. They can be kept in the grill warmer and they were created to hold lots of toppings, so they’re perfect here.  I can verify they’re less filling and a lot neater than buns.

Two tips on buns:1)If the recipe includes melted cheese, prepare several hot dogs and it them snugly into a pan. Place the pan I the grill warmer or a 250 deg. oven for 5-7 min. The cheese evenly melts and the buns crisp.
2) To make a ‘boat’ which holds more toppings, open a bun and laying it flat, make 2 shallow slits on both sides about 1 inch up from the bottom and ending about 1 inch short of the ends. Fold the sides up and the curved ends to meet, pressing them closed with wet fingertips.

Finally the toppings; they do take thought at first but if you know the number you’re serving and their general taste preferences, (Do they like spicy? Love cheese? Choose Italian or Mexican?)  you’ll soon have the favorite toppings narrowed down. You can always expand for a change or for guests, but the basics of a toppings bar will become pantry staples for quick meals. Once you feel secure, adding extras is easy. See he list of favorite, pantry stable toppings below.

RECIPES

These first 6 recipes are from:  https://www.ballparkbrand.com/recipes

Late Summer Dog

15 oz. pack Beef Hot Dogs

1 peach, sliced

8 slices cooked bacon

8 ounces grape tomatoes, halved

¼ cup crumbled goat cheese

Prepare your franks however you like.

Grill the peach slices over high heat. Look for a golden color on all sides. It takes about 30 seconds per side. Nestle the hot dogs and bacon into the buns. Top with peaches, tomatoes and crumbled goat cheese.

Guacamole Dog

15 oz. pack Beef Hot Dogs

2 avocados

½ cup diced red onion

1 lime, juiced

1 tablespoon diced jalapeno

2 tablespoons freshly chopped cilantro

½ cup diced tomatoes

Prepare your franks however you like. Mash the avocados in a mixing bowl. Stir in onion, lime juice, jalapenos, cilantro and tomato. Put the hot dogs in the buns and top with a (generous) scoop of that homemade guacamole

Sweet and Spicy Dog
1 (15 ounces) pack  Classic Hot Dogs

1 (13.5 ounces) pack Hawaiian-style hot dog buns

8 slices cooked bacon

1/2 cup pineapple and pepper jelly or relish

1/4 cup crumbled blue cheese

Prepare your franks however you like. Put the hot dogs in the buns. Layer with bacon, jelly and blue cheese, and chow down!

Chopped Salad Dog

15 ounces pack  Lean Beef Hot Dogs

1 head romaine lettuce

½ cup diced red onion

½ cup diced tomato

2 hard-boiled eggs, diced

¼ cup crumbled blue cheese

¼ cup balsamic dressing

Prepare franks however you like. Clean the lettuce and separate the leaves. Place the hot dogs into the lettuce leaves and top with onions, tomatoes, eggs and blue cheese.

Finish with a drizzle of balsamic dressing, and enjoy.

 Caramelized Onion Dog

 15 oz. pack Beef Hot Dogs

1 yellow onion, thinly sliced

4 slices Havarti cheese, cut in half

1 tablespoon freshly chopped thyme

Prepare franks however you like.

Heat a well-oiled skillet over medium-high heat. Cook the sliced onions until tender. Add small amounts of water as you go so they don’t burn. Place the hot dogs in the buns. Layer on the onions and cheese. Finish with a sprinkle of thyme.

Chef’s tip: For a fast solution for caramelized onions, look for sautéed or caramelized onions in your grocery store’s freezer

Chicago Dog

15 ounces pack Bun Size Classic Hot Dogs

1 (13 ounces) pack Ball Park® hot dog buns

1 tablespoon yellow mustard

1 tablespoon green relish

1 tablespoon chopped raw onions

1 tablespoon fresh tomato

1 pickle spear

Celery salt (to taste)

1 tablespoon sport peppers

Prepare the franks however you like. Put the hot dogs in the buns. Place tomato slices and a pickle spear between the dog and the bun. Load them up with relish, yellow mustard, onions, sport peppers and celery salt.

Here are more recipe suggestions from:  https://weekendatthecottage.com/best-hot-dog-recipes/

The I Wish We Were in Hawaii Hot Dog! Grilled pineapple, red onions, and teriyaki sauce.

The Italian-American Hot Dog! Grilled onions and bell peppers, ketchup, and pepperoncinis.

The I Wish We Were in Mexico Hot Dog! Grilled corn, cotija cheese, cilantro, and mayo.

The Chicago Dog! Pickled peppers, diced tomatoes, yellow mustard, and chopped onions

The Deli Dog. Sauerkraut, curry mustard (stir together a little curry powder + Dijon mustard), and everything bagel seasoning.

The Banh-Mi-But-Make-It-A-Hot Dog Dog. Sriracha mayo (literally just stir together sriracha and mayo), jalapeño, pickled carrots, and cilantro.

Tex-Mex. jalapinos, lime-cilantro mayo, Monterey  jack cheese, corn salsa

Country Fare. ketchup, mustard, relish, shredded cheddar, dill pickles,  beef chili-optional beans

Pizza Dawg. pizza sauce, mozzarella, sliced green olives, mushrooms onions &peppers –mixed

Bacon Mac&Cheese.bacon, mac &cheese, coleslaw, blue cheese crumbles

Sloppy Dawg.Sloppy Joe  sauce, cheese, onions and other sloppy Joe toppings optional


Suggested supplies to have on hand for impromptu hot dog nights when a quick dinner is needed, from: https://themodernproper.com/hot-dog-toppings

BBQ sauce! Any kind will do.

Chili + hot dog = chili dogs!

Baked Beans with or without bacon, mustard and ketchup

Coleslaw. A quick version can be made with shredded lettuce, mayo, mustard and celery seed

Cheese. Just cheese, any cheese. Shredded. And lots of it.

BLT Dog. Bacon, lettuce, tomato on a hot dog. Don’t skimp on the mayo!

Bacon. Just bacon. Well, maybe some mayo, too.

Sauerkraut. mustard optional

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