Posts from the ‘Seasonal’ Category

Jul 4

ICE CREAM SODAS-PERFECT FOR JULY 4th

This is a reprint of one of my most popular posts and a favorite of mine because it’s a perfect fit for this specific time. July 4^th is a traditional holiday, without set traditions—except for fireworks. Their exuberance and spontaneity are iconic of this holiday’s mood. Those adjectives describe ice cream sodas too. With only 4 ingredients, hand-made just before serving, the variety and combinations of flavors, as well as sodas’ cooling effect make them a fitting treat for Independence Day.

I don’t remember them in their hay day, when Soda Jerks made coke by the glass from syrup and seltzer, but I do remember the iconic Ice Cream Soda. Nowadays, the only way we sip ice cream through a straw is with milk shakes. Sodas are two-textured, to be sipped and spooned, enjoyed at leisure and ultimately satisfying.

Sadly, sodas seem to have disappeared from popularity along with the fountains. The Ice Cream Soda was a special treat, built by hand, opulent, gleaming and overflowing the glass, served with an ice tea spoon and a straw, it took time to eat. It offered contrasts in taste and texture down to the last drop, and left you feeling satisfied, not just filled.

It always seemed the ideal dish for the Fourth of July, as appropriate to the holiday as pumpkin pie to Thanksgiving. My association is also linked to childhood memories. My Aunt and Cousin always arrived July 1^st for the summer and every Friday night, they, my Grandmother, my Mother and I went to the movies and afterward to a popular ice cream parlor for sodas. Nothing tasted so good as the soda on that first Friday, which was always within a few days of the 4^th.

I can still remember the choices. My cousin and I stood by our usuals, chocolate for me, strawberry for her, but the women varied their orders regularly. Grandmother liked all vanilla, or asked for peach ice cream or one scoop peach and one strawberry. My Aunt picked a chocolate soda with a ripple ice cream, fudge, caramel or peanut, because she liked the taste tweaks as she ate. My Mother chose a chocolate soda with coffee, pistachio or mint chip ice cream, creating different flavors.

Every so often, at this time of year, I used wax nostalgic and make sodas for my kids and their friends, but mine didn’t generously overflow. I wasn’t into cleaning dippy messes and something else was missing. The kids loved them and were always happy I made them, but to children used to soft-serve cones and take-out shakes everywhere, to whom an ‘ice cream fix’ was opening the freezer door, my ‘special’ magic wasn’t there.

I really would like to see the Ice Cream Soda make a comeback. Anyone can make one. All they need is an ice cream scoop and the flavor options are limitless. If my relatives could consider 11 combinations normal in those conservative food years, when Howard Johnson’s 28 flavors was thought exotic, imagine what could be concocted today. Moreover, it’s easy to create new ones with home machines.

There are also many favors of syrups in the markets now. Additionally, we may not be the basic ’from scratch’ cooks our grandmothers were, but we are adept at accessorizing our dishes and that includes making syrups. I make coffee syrup frequently for Tiramisu. Simple syrup is equally easy and can be flavored with pureed fruit and/or extracts. Lemon curd is available and it’s always possible to turn to old standbys like maple syrup or butterscotch sauce to improvise.

Then there’s the huge variety of flavored seltzers in markets today, white grape, peach, raspberry, lime to name just a few. They can provide interesting contrasts in tastes as well. Using flavored soda isn’t a novel idea either. The famous ‘Brown Cow’ was chocolate syrup, vanilla ice cream and coke.

Which brings me to the ‘kissing cousin’ of the ice cream soda, the Float; simpler than the soda, it’s simply a soda pop, originally, I think, root beer, or other carbonated beverage even beer and ale, poured over a scoop of ice cream. Does anyone still remember root beer? Apparently, however, floats aren’t such dinosaurs as ice cream sodas. Guinness features one made with ale in its current recipe book.

So here’s an idea. July 4th is this week. Why not celebrate a truly American holiday by remembering a traditional American drink? You can even make a party of it, kinda like a sundae party, by offering different ice creams, a variety of seltzers and syrups, even some toppings, whipped cream, cherries, jimmies. Line up the options and let people make their own. It doesn’t have to be a large group, in fact smaller is better, but it is festive.

Just one tip; in choosing the ice cream for a soda, think twice about varieties with larger add-ins, like nuts and candy. They don’t fit in a straw, or worse, clog it, making eating difficult. I wouldn’t advise cookie cough either, not just for that reason, but the soda will partially dissolve it and, being heavy, it will sink, leaving a gummy mass in the bottom of the glass.

Happy Fourth of July all!

RECIPES

Basic Ice Cream Soda Recipe:

Single serving
20 oz. glass
3 Tbs. flavored syrup or + to taste
2 scoops of ice cream
Chilled club soda, seltzer water (Not sparkling mineral water) or other carbonated drink, cola, ginger ale or other pale soda pop.
Pour the syrup into the bottom of the glass; add about of 1 oz. soda and 1 scoop of ice cream. Stir gently around the sides of the ice cream lifting the syrup up around the scoop. Slowly add more soda to fill the glass ¾, mixing the contents gently as you pour. Add the other scoop of ice cream, and fill the glass with the soda water, creating bubbles.

Basic Ice cream Float:

Single serving
20 oz. glass
1 scoop ice cream
Carbonated beverage, including beer or ale.
Fill the glass about ½ full with the liquid, add the ice cream and then pour over the liquid to fill.

Simple Syrup:
1 cup sugar
1 cup water
Combine and heat, stirring, until sugar dissolves. If it seems thin, cook to evaporate water until desired consistency.

Brown Simple Syrup:
1 cup brown sugar
1 cup granulated sugar
1 cup water
Follow above directions.

Coffee Syrup:
Method 1) Make either above syrup with strong coffee in place of water
Method 2) Add 1 Tbs. or to taste, instant coffee as you make it. I like Instant Espresso for flavor depth.

Vanilla Syrup:
While cooking simple syrup add from 2-3 tsp. or more vanilla to taste. This amount will also be determined by whether pure extract or imitation is used. The main thing is not to let it dilute the syrup recipe, so the length of cooking time will depend on the degree the fluid needs reducing to achieve the right consistency.

Fresh Fruit Syrups:

Examples of how fresh fruits can be used. Always store chilled. Traditionally these directions would have included straining, but I like the rustic appearance of a rougher texture.

Strawberry
Marinate sliced berries in sugar as for shortcake topping, then puree.

Peach
Method 1) about ½ cup peeled, sliced fruit and 1Tbs. simple syrup, or to consistency, pureed
Method 2) Roasted peach half(halves-depending on quantity wanted) pureed with simple syrup, if needed. Gives a more intense flavor

Blueberry
½ cup blueberries and 1+? Tbs. simple syrup microwaved at 1 min. intervals for 3 min. or until soft, then pureed.

Feel free to experiment—perhaps chopped apple, with cinnamon treated as blueberries or plums substituted for peaches. A few drops of liqueur or extract or a pinch of spice can add to the taste as well.

May 16

SPRING-SUMMER ENTREES

Despite its somber dedication Memorial Day is a pleasant holiday. Popularly regarded as the start of summer it’s the time amusement parks and swimming pools open, lifeguards return to beaches and boats to the water. Always a three day event, without any traditional obligations, it gives us time for quick trips, or just to prepare for the coming season and break-out out summer wardrobes.

Yet even without traditional pull it’s a holiday and people still feel drawn to sharing a meal with friends and/or family preferably one with a summery menu. That means a menu of dishes which don’t require hours of cooking, can be prepped in advance, are stable at room temperature, easy to serve and eat.

With today’s food prices, it also means with recipes which won’t break the bank. This is a casual holiday, not a Feast Day, and the foods should be items which don’t put a strain on the providers or guilt on the guests. The 10 recipes below are for the most popular, affordable meats right now. The seafood mentioned can be found in frozen packages and, for those on restrictive diets, the pork can be replaced by turkey tenderloins at an equal price, especially the pork recipe with tuna sauce which is actually an Italian classic for veal.

RECIPES

Mushroom Stuffed Pork with Wine Sauce: Serves 2-3-Recipe easily doubled
(1) about 1 lb. + pork tenderloin
(1/2) 10 oz. box chopped spinach – thawed and well drained
4 oz. canned mushrooms sliced or stems and pieces – drained
Ground nutmeg
Salt and pepper
1 large onion in small dice
½ cup + beef broth
1 Tbs. oil
1 ½ cups red wine
Butterfly the roast by slicing it lengthwise down the center almost through. Open it like a book and make similar slices down the length of each side. Cover the meat with plastic wrap and pound to an even thinness. Spread the spinach evenly over the surface, leaving a small margin on 3 sides, but not on one long edge. Sprinkle lightly with nutmeg, and top with the mushrooms. Roll up the meat, starting with the side with no margin and tie with string every inch or so, securing the roll. Rub the outside lightly with salt and pepper, place in a roasting pan, seam side down, and cook in a preheated oven (350 deg.) When the roast reaches desired doneness, about 45-60 min, plate it and let rest a few minutes. Serve in thin slices.
For the sauce: sauté the onion, in oil, in a saucepan until soft. Add liquids and allow to cook down, adding wine to maintain original level of liquid-about 1 cup total. When it reaches desired consistency, add salt and pepper to taste. Can be made ahead and reheated. Store roast and sauce chilled. Roast can be served warmed or at room temperature. Sauce should be lightly warmed in microwave and stirred.

Pork Tonnato (Pork in Tuna Sauce)-: Serves 2-3.Recipe easily doubled-From Quick & Easy by Parragon Publishing

(1)About 1 lb. + pork tenderloin
2 Bay Leaves
10 black peppercorns
2 whole cloves
2 celery stalks sliced
2 carrots sliced
1 onion sliced
3 cups bullion-chicken or vegetable
½ cup white wine-optional
3 oz. canned tuna-well drained
1 ½ oz. anchovy fillets-drained
1/3 cup olive oil
2 tsp. capers
1 Tbs. lemon juice
Sat and pepper
Put the pork in a pot with the liquids, the vegetables and the spices. Bring to a boil over medium heat, then reduce heat, cover and simmer until meat is tender, about 45-60 min. Remove from heat and allow to cool in pot, then drain and move meat to a plate. Discard solids and fluid.
For the sauce: Mash the tuna, anchovys and 1 Tbs. oil. Add the capers, egg yolks, seasoning, transfer to a blender and process ‘til smooth. Stir in the lemon juice, then whisk in the rest of the oil, drop by drop, until the sauce is the consistency of thick cream. Thinly slice the chilled meat, arrange on a serving plate, spoon the sauce over it, cover and chill overnight. Before serving, use the remaining anchovy fillets in the can, to decorate the top.

Glazed Ham: Servings depend on size of ham
5-7 lb. ham butt or shank

1 can pineapple rings—at least 4pieces
10-15 whole cloves
¼ cup molasses
1-1 ½ Apple cider vinegar

Apple juice
(1) 1 oz. box raisins
Trim the fat from the ham, lightly score the top and dot it with cloves. Put the ham in a roasting pan with 1 cup of apple juice, or water, to prevent sticking, and set it in a 350 deg. oven. After about 20 minutes, when the scoring opens, baste it with ½ the glaze and add more juice to the pan, if needed. Allowing 15 minutes per pound, halfway through the cooking, add a bit more juice to the bottom of the pan to deglaze and baste with that, then spoon ½ the remaining glaze over the ham. 30 minutes before it’s finished, open a can of pineapple slices and, reserving the juice, place 4or more slices on top of the ham, centering each with a cherry on a toothpick, then spoon the remaining glaze over them.
For the sauce: combine the reserved pineapple juice and enough apple juice to make 2 cups, with 2Tbs. cornstarch and the raisins. Stirring constantly, I bring the mixture to a boil in a small saucepan until it thickens and clarifies. Then I add the pan drippings and stir to incorporate to make a delicious Raisin Sauce!

Ham en Croute:Serves 10-12
(1) 8 lb. cooked ham –boned preferably, canned is fine
Pastry for a 2 crust pie
1 egg –beaten
2 Tbs. heavy cream
Roll out about ¾ of the dough (If using 2 packaged pie crusts, moisten the edges to stick them together) into an oval shape, about 1/8 inch thick. Place ham in the center and fold up and around to cover about ¾ of it. Roll out the remaining dough to make an oval to cover the top and over-lap pressing edges together to flute. Combine egg and cream and brush dough. Use dough scraps to make decorations and brush with egg. Can be stored now, chilled. Bake in a preheated 450 deg. for 30 min. If baked far ahead and dough becomes soggy, re-crisp in a preheated oven for5-7 min.

Chicken with Lemon and Ham: Serves 4
4 boneless, skinless chicken breast halves
4 thin slices of ham- Deli is Ok
2 lemons
4 Tbs. butter
Salt and pepper
Pound the chicken to about half their original thickness between 2 pieces of plastic wrap. Soften the butter and mash with a goodly amount of freshly ground black pepper. Cut 8 thin slices from the lemons and juice the remainder. Place the chicken in an oven-proof pan. Put a crumpled slice of ham in the center of each, with a slice of lemon to either side. Dot with the butter-pepper mix and sprinkle with half the lemon juice. Bake in a 350 deg. preheated oven for 30-40 min. until chicken is golden. Plate the meat and pour over the pan juices adding the rest of the lemon juice if needed. Serve room temperature. Can be made ahead.

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.

HONEY SPICED WINGS: 4 servings
3 ½ lb. wings
1/3 cup oil
2 tsp. garlic powder
3Tbs.honey
2 tsp. cider vinegar
2 tsp. ground cumin
1 tsp. dried thyme

Mix all the ingredients in a bowl Put the chicken in a shallow glass or ceramic pan and pour the marinade over it. Allow to marinate for 2 hrs. turning often. Remove chicken from marinade and roast at 350 deg.

Poached Salmon:Serves 6
6 salmon steaks or filets
1 envelope bouillon granules-optional
1 Tbs. dill weed
½ cup mayonnaise
½ cup sour cream
Lime wedges or cucumber slices for garnish-optional

Bring enough water to cover fish in one layer to a boil in a pot. Cook in two batches if necessary. Cover and simmer 10 min. Run pieces of fish under cold water until cool enough to handle skin and bone if necessary. Otherwise place the fish on a plate and chill until serving time. Mix the mayonnaise, dill and sour cream and chill for at least 2 hours to meld flavors. Serve fish cold, topped with mayo mix and garnished as desired.

Salad Nicoise: Serves 6
1/2 small head of Romaine coarsely chopped
(3) 6oz. cans tuna-solid white is best- drained
½ lb. green beans – whole is best but frozen cut are fine
(2) 15oz. cans small whole potatoes-drained
2 large tomatoes sliced
3 large eggs hard boiled and sliced
(1) 6oz. can pitted ripe olives
½ cup white wine
Capers for garnish – optional
Cook the green beans just to crisp-tender. Marinate with the potatoes in the wine for 1hr. at least.
Line a platter with the Romaine. Arrange the other ingredients in a clockwise pattern starting at the number 6 position in the following order: Tuna, green beans, eggs, tomatoes, potatoes. Fill the center with the olives. Garnish the tuna with the capers.

Nicoise Dressing: 6 servings*
4Tbs. minced shallots – or mild onions
2Tbs. dry mustard – 4 of Dijon can be used
5 drops of hot sauce
5Tbs red wine vinegar
3Tbs fresh lemon juice – 4tsp. of concentrated will do
2 ½ cups salad oil.
1 Tbs. dried Tarragon or to taste

Mix the ingredients well and allow to meld for several hours. Drizzle a little over the Tuna, and serve the rest on the side. Chill leftover for other salads.

*A simpler dressing can be made by combining in a jar and shaking.
¼ cup olive oil
2 Tbs. white wine vinegar
½ tsp. Dijon mustard
1 clove garlic- mashed
1 tsp. dried tarragon.

Shrimp Louis: Single serving-multiply according to number of servings 8-12 shrimp-Jumbo size 21-25 per lb. If using a different size, judge accordingly
2 cups torn greens-suggested green leaf lettuce, mixed greens, baby spinach
Lamaze Dressing*
2 Tbs. mayonnaise
2 tsp. ketchup
Pinch Mace or Nutmeg
Boil the shrimp, remove shells and tails,-chill. Wash the greens well and dry completely, then tear into bit size pieces before measuring. Mix the dressing ingredients and chill.
To serve: Place greens in an individual salad bowl, or soup plate, arrange shrimp on top and present dressing in a small bowl to the side. Optionally, toss dressing with greens in bowl and present topped with shrimp.
*An option to Lamaze dressing is Ken’s Tomato Vinaigrette-I use the fat-free. Oss it to taste with the greens, then add the shrimp and serve.

May 2

MOTHER’S DAY MADE EASY

My interest in modifying adult pleasing recipes to help the kitchen novice, the pinch-

hitter and/or the person with many small assistants dates back to 2011. A neighbor’s children, knowing I had a chef service, asked if I could advise them on cooking for Mother’s Day, because their Father was deployed with the military. The following year, their Father asked for help. He had been transferred and the family was in the midst of packing.

On May 10, 2012, I posted an account of the first day’s activities, along with the menu, and on May 2, 2013, wrote up the second day. On May 13, 2014, I introduced my book No Stress Recipes for Mother’s Day, which includes both those menus.

I’ve posted reviews of the book April 30, 2015, April 27, 2016 and April 9, 2018 and May 2, 2019. I wrote it up from the viewpoint of an Empty Nester on May 11, 2017, but my post on April 16, 2020 came from a far different perception of celebrating Mother ‘s Day at home. The holiday went from the busiest date on restaurants’ calendars to the least. Covid made it mandatory to find ways to entertain Mother at home.

Covid restrictions forced people to stay home and many found it pleasant to celebrate by preparing a meal to share with Mom on her day. After all, Mothers aren’t ‘home bound’ now and eating out isn’t only for special occasions. The book has recipes for breakfast, lunch and dinner plus desserts.

Consequently, the 2020 article is still on point. Things really haven’t changed in the past two years. We remain in a state of flux about Covid and options are welcome. So I’m re-posting this article from 2020, because it’s as applicable now as then.

The article explains the book, along with a bit of Mother’s Day history, including how and why the celebrations evolved, and gives a complete overview of the recipes. If you want to see some actual recipes and discover how the modifications simplify them, without loss of flavor or appeal, just click on the links provided above. Do try more than one link, because the postings give different examples.

“From its designation in 1914, Mother’s Day has focused on a special dinner prepared for, not by, Mom. Large housing developments, built continuously since World War II, expanded and/or created suburbs, brought shopping centers and introduced neighborhood restaurants. People got used to eating ‘out’ and getting Mom, not just away from the kitchen, but from the house for her special dinner was a natural move, creating the busiest day of the restaurant year.

About 2000, things began to change. The fact that most women work away from home, combined with cuisine curiosity, expanded pallets, and general interest in cooking altered our perspective. The day’s ‘treat’ returned to personally fixing something for Mom-if not the dinner itself, then breakfast and lunch or a fancy dessert. (For special dessert ideas see April 1, 2021, June 18, 2020, July 30, 2020. and/or consult the Panorama)

2020 left little choice, all celebration were kept at home. Hopefully, after this pandemic is over when options of ways to enjoy Mother’s Day return, we will still want to add that personal touch that says;” We appreciate you.” Of course the success of this type venture depends on the kitchen experience and more importantly, the attitude, of those involved. Without proper guidance this can be a disaster and a nightmare for Mother, not a delight. ‘Proper’ means ‘responsible’. However, with good supervision even a kitchen novice can pull off a great dinner if they are serious about doing it, have a bit of patience and can read.

My book, No Stress Recipes for Mother’s Day, supplies a selection of adult pleasing recipes for every meal of the day, modified for easy child participation with monitoring. The inspiration for the book was a request several years ago from two neighborhood children who had heard I was in ‘the cooking business’. They asked if I’d help them make a nice day for their mother, while their father was deployed in the military overseas.

That holiday’s menu was so successful, that their father appealed to me the next year. He had been transferred and the family was moving within days. He asked me to plan a Mother’s Day menu that would give his wife a break, but wouldn’t interrupt their schedule by stopping to go out or require them to unpack any utensils. Menus and recipes for both years are in the book as illustrations of the fact that lovely meals can be made even by children with a little help and a lot of equipment isn’t always necessary. (To read the original articles and the complete menu directions, go to the links given above for 2012 and 2013.)

So if you want to try making a dinner for Mother at home or simply want to add some restaurant quality, simplified recipes to your repertoire and/or get the family involved in making delicious meals here’s your chance. No Stress Recipes for Mother’s Day is the guide you need. Find it on this site’s Bookshelf and on Kindle.

RECIPES IN THIS BOOK

GOOD MORNING

Baked Eggs in a Cloud – – Page 27

Cheese Pocket Biscuit – – Page 3

Eggs Adeline – – Page 26

Eggs Aurora- -Page 3

Eggs Parmesan—Page 4

Fast Fruit Crisp – -Page 4

French Toast – -Page 4

Frittata – – Page 5

Store Purchased Pancakes and Waffles – – Page 5

Turnovers – – Page 5

Toad in Hole – – Page 28

Yogurt & Bananas – – Page 6

HIGH NOON

Most Mothers favor light, healthy lunches, so I’m concentrating on that type of recipe here.

Recipe Listings:

Cheesy Toasted Tuna Sandwiches – -Page 6

Classic Quiche Lorraine – – Page 7

Greek Pita Pockets – -Page 7

Monte Cristo Sandwiches – – Page 8

Orange Banana Salad – – Page 8

Spaghetti Squash Primavera – – Page 8

Spinach Salad – – Page 9

True Deli Style Sandwiches –Page 9

Tuna and Bean Salad – – Page 9

Vegetable Wraps – – Page 10
Waldorf Salad – – Page 10

Zucchini, Onion Bean Salad – – 11

DINNER TIME

Recipe Listings:

Beef Kabobs – – Page 12

Chicken in Orange Sauce- – Page 12

Chicken with Mustard and Honey – – 13

Chip’s Chuck Roast – – Page 13

Cornish Hens with Wild Rice and Grapes – – 24

Flounder Rolls – – Page 14

Grilled Swordfish Steaks with Melon Salsa – – Page 14

Pork Chops Basil – – Page 15

Pork Loins with Apricot Glaze- -Page 15*

Pork Rosemary – – Page 16*

Salad Nicoise — 17

Salmon with Mustard – – Page 18

Stew on a Grill – -Page 28

*Can also be made with turkey tenderloin whole or sliced

DESSERTS

Recipe Listings:

Cheesecake Bars – – Page 19

Chocolate No-Cook Bars – – Page 19

Easy Angel Berry Cake # 1 – – Page 19

Easy Berry Angel Cake # 2 – – 19

Fruit Pizza – – Page 20

Fruit Rustica – – Page 20

Meringues – – Page 21

Mock Black Forrest Sheet Cake – – Page 22

Pistachio Pie – – 22

Puff Pastry Tower- – Page 23

Wrapper Fruit Cups – – 23

Zebra Cake———23

The Menus for the 2 Mother’s Days are:

Year 2012

Eggs Adeline

Ham, Tomato& Lettuce on Italian Bread

Cornish Game Hens and Wild Rice

Easy Berry Cake Cake/Berries & Whipped Cream

Year 2013

Toad in the Hole

Family Choice

Stew on the grill

Grilled Pound Cake Slices with Berries”

Apr 25

DIPS-THE IDEAL SPRING SNACK

Nothing draws people outside like spring days. The sun is warming, not hot, the breeze has no nip, the clouds are cotton balls in an azure sky and the landscape is a clean, fresh green. It’s a sure cure for winter’s ‘cabin fever’. To enhance the experience, or perhaps as a reason to prolong it, food is often brought along but it has to be something suitable-easy to eat, stable at room temperature, not messy without excess packaging.

Dips are the perfect answer. Packed in a small cup, all they need is a bag of chips, crackers, pretzels or fruit and/or veggies and, on a roll, many become a sandwich. They’ll provide lunch, a canape before dinner, or mid-afternoon and before bed snacks. They can even become spreads for a more substantial sandwich, or dressing for a salad.

Spring is a great time for socializing. There are holidays, events-graduations, weddings, showers, proms and simply the desire to enjoy the weather with others. Impromptu get-togethers are common and casually sharing a beer or glass of wine with neighbors seems normal. Enter the dip, spread, pate, by any name this form of appetizer is the answer to the menu problem at these spring gatherings. Having a dip ready in the fridge is handy but there’s such variation in the recipes, that several can be served at the same affair and not seem boring.

The following recipes fill all those requirements. The first two are bean based, the second two vegetable. Then there’s a selection of cheese based recipes that are heat tolerant and contain no ingredients which cause them to spoil. Finally, there are two cooked dips which, obviously aren’t affected by the temperature. So welcome spring with good taste.

After the recipes, I’ve added some recommendations for dippers. Aside from having a potato chip break off in the dip, nothing irks me more than to sample a dip and be left with a large piece of empty dipper. Double dipping isn’t an option, I don’t need the extra carbs and I usually discard it somewhere. If I’m the hostess, I realize that half my dipper supply ends up in the trash. One solution is to provide spreaders, even a butter knife with the dip but there are other simple solutions needing only a bit of effort because the answer is providing smaller dippers. See them after the recipes.

RECIPES

Bean Based Dips:

The best known of these is garbanzo based Hummus. The recipe is all over the web, and the product is available in every market, both ready in tubs and in mixes. So I’ll only add a few tips on making the commercial appear home-made. To10-12oz. of dip, add ¼ cup chopped mint leaves and a few drops fresh lemon juice to taste. Stir in don’t blend. It’s the contrast in tastes that is interesting.

Cannellini Bean Dip: Serves 4-6 From Three and Four ingredients by Jenny White and Joanna Farrow
(2) 14 oz. cans cannellini beans rinsed and well drained
2 oz. grated cheddar cheese
2 Tbs. chopped fresh parsley
3 Tbs. olive oil
Salt and pepper to taste
Blend beans into a chunky paste. Stir in the other ingredients and chill well. Serve with a swirl of oil on top and fresh parsley.

Buttered Nut and Lentil Dip: Serves 4-6-From Practical Party Food by Parragon Publishing
4 Tbs. butter
½ cup dried lentils
1 small onion chopped
1 ¼ cups vegetable broth
¾ cups blanched almonds
½ cup pine nuts
½ tsp. EACH cumin, coriander and ginger
1 Tbs. chopped fresh cilantro- for garnish
Sauté the nuts in ½ the butter until golden remove from pan and set aside. Sauté the onion in the rest of the butter until golden, add the broth and lentils and bring to a boil, then lower heat and cook for about 30 min. until beans are soft. Blend beans, onion, broth, nuts and spices until smooth. Chill and serve garnished with cilantro.

Vegetable Based:

Artichoke and Cumin Dip: Serves 4-6- From Three and Four ingredients by Jenny White and Joanna Farrow
(2) 14 oz. cans artichoke hearts-drained
2 garlic cloves
½ tsp. cumin
Olive oil as needed
Salt and pepper
Blend all ingredients with enough oil to make a smooth consistency. Serve chilled

Smoked Fish and Potato Dip: Serves 4—From Quick and Easy by Parragon Publishing
1 lb. starchy potatoes-peeled boiled and mashed
10-12 oz. smoked fish- skinned and boned, flesh flaked-see note*
3 oz. white grapes-microwaved, covered for 1 min.in 1 Tbs. water then drained
2 Tbs. EACH sour cream and lemon juice
1 Tbs. EACH capers, chopped dill pickle and chopped fresh dill OR1/2 tsp. dried +to garnish
Salt and pepper to taste
Blend the flaked fish meat and potatoes until smooth, add the sour cream, lemon juice and grapes and pulse to incorporate. Stir in the other ingredients. Chill for 2 hrs. to meld flavor.
*Whiting or Mackerel available whole in the Deli counter of most supermarkets.

Cheese Based

Sundried Tomato Pate: Serves 6-8—From Tea Time Journeys by Gail Greco
½ cup oil packed sundried tomatoes-drained, save oil for another use.
8 oz. cream cheese
¼ cup butter
½ cup grated parmesan
¼ cup butter
¼ tsp. EACH dried oregano and basil
½ tsp. rosemary
Blend everything until smooth. Chill at least 6 hrs. before serving.

Marinated Feta with Lemon and Oregano: Serves 4-6- From Three and Four ingredients by Jenny White and Joanna Farrow
7 oz. Greek feta cheese
¼ cup oregano leaves
1 lemon in wedges
1cup extra virgin olive oil
Drain and dry the feta and cut it in chunks. Marinate in the oil, oregano and lemon wedges covered and chilled for at least 4 hrs. (the longer the better.)

Basic Dips:

Each serves 8-10
To 8 oz. cream cheese, 12 oz. sour cream, salt and pepper add:
1) 2 Tbs. dill and 1Tbs. grated onion
2) 1 ½ oz. onion soup mix and 2 Tbs. chopped chives
3) 6 oz. salsa and ¼ cup EACH chopped cilantro and chopped black olives
4) 1 mashed garlic clove, 3 scallions-white part only-sliced thin and 3 Tbs. finely chopped mixed, fresh herbs
For each recipe, blend ingredients and chill well to let flavors meld before serving.

Cooked Dips
Caponata: Serves 8-10-From the Everything low-Carb Cookbook by Patricia M. Butkus
½ cup olive oil
6 medium zucchini in ½ inch slices
1 red bell pepper in medium dice
6 cloves chopped garlic
2 cups diced tomatoes
½ cup tomato paste
¼ cup capers-drained
¼ cup balsamic vinegar
½ cup chopped toasted walnuts
Salt and pepper to taste
Sauté the zucchini in the oil until golden on both sides about 5min. over medium heat. Add the other ingredients, except the nuts, and simmer for 15 min. stirring often to prevent sticking. Season to taste and chill covered in a glass or ceramic container overnight. Serve at room temperature garnished with the nuts.

Chorizo and Garbanzo Tapas: Serves 4-6 –From Special Occasions by Parragon Publishing
9 oz. chorizo sausage
½ cup olive oil
(1) 14 oz. can garbanzo beans rinsed and drained
Salt and pepper
Fresh oregano to garnish
Whisk 6 Tbs. of oil. salt, pepper and the vinegar to taste in a non-metal bowl. Cut the sausage in ¼ inch slices and cut the slices crosswise. Sauté the onion in 2 tbs. oil until soft, add the sausage and cook 3 min. more until done. Drain on towels and stir into the marinade with the beans. Allow to cool completely, and chill, covered if not serving at once. Serve at room temperature garnished with oregano.

Dipper Ideas:
1) Roll slices of packaged bread, whichever kind compliments the dip it accompanies, very thin and cut in 4 pieces-triangles, squares or slices. Toast on both sides in the oven and allow to sit out to dry and crisp before serving.

2) Spread an 8 inch tortilla, corn or flour lightly with oil and sprinkle with seasoning or herb of choice. Cut a 4 inch circle out of the center and divide into wedges. Cut the outside rings in 1 inch intervals. Bake in a 350 deg. oven for 10 min. or until dry and crisp. Cool completely.

3) Do the same with pitas, opening each into 2 rounds and dividing each round into 8 wedges

4) Buy grissini, the very thin bread sticks. They snap into 2 inch pieces cleanly and appear a culinary choice rather than an economy measure.

5) Make your own bread sticks. Buy frozen bread dough. You probably won’t need more than 1 loaf per event but working with 1 loaf at a time, divide it in 3 and roll each piece in a 16 inch rope. Cover and allow to rise. Cut that into 1 inch segments and roll each to 6 inches. Lightly brush it with oil, milk or egg white and roll in seeds or sprinkle with kosher salt. Divide into (3) 2 inch pieces and place on a parchment lined baking sheet. When all are done, bake at 450 deg. for15 min. until crisp and golden.

Store all of these items in an air tight container.

Apr 18

EASY SPRING DINNERS

Life in both winter and summer is really routine. With the exception of breaks for the holidays in the first and usually a vacation, in the second, schedules are unaltered, not so in spring and fall. Fall, particularly, early fall, is hectic, new schedules are introduced, projects and goals set, groups re-organized and activities introduced. Spring is equally busy with events and milestones, fairs, organizations celebrating summer hiatus, graduations, showers and weddings.

Unfortunately, during any busy time, one of the first things to suffer is family dinner, the prepping, the cooking and especially the serving. I write about this problem every September and often during the year but for first time I’ve discussed it in spring, because it can be every bit as stressful as fall. To find suitable recipes, I turned first to my book Can I help?, which is dedicated to people who cook with children and those just learning to cook.

The recipes below were selected for easy prep. Even those with several ingredients, mainly involve measuring, not chopping or prep cooking. The servings can be simply divided or multiplied and some dishes are acceptable for company presentation. Most can be made ahead and re-heated or held chilled, either for group or individual serving. Best of all, making these recipes won’t leave you, or your kitchen needing a clean-up.

Please, remember, however, that these dishes are only a sampling of the recipes I have posted for easy, quick dinners for busy people. If you just click the drop down menu in the right margin of any blog page and scroll to September of any year, you’ll find a post dealing with the subject. There are other postings throughout the years on easily prepared meals, even those on specific meats, soups and salads contain simplified recipes. You can find them in the Home Page panorama and the Archives as well. I suggest you start by consult the following blogs first: Nov.23, 2023, Aug.21, 2023, Sept.7, 2023 and Aug.10, 2023 on fish, the fastest meat to cook. Additionally look up the post on turkey leftovers on Nov. 23, 2023. The recipes are also good for skinless, boneless, chicken, slices of turkey and pork tenderloin or loin and pork chops.

RECIPES

Chicken with Mustard and Honey: Serves 4- From Can I help? by Joy Wielland -easy to divide and/or multiply

NOTE: The seasoning ingredients are placed under the skin to help them infuse the meat.

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.

Chicken in Orange Sauce: Serves 4- From Can I help? by Joy Wielland

4 large boneless, skinless chicken breasts

4 oz. Orange Marmalade

2 Tbs. soy sauce

1 envelope of chicken bouillon+ 2 cups water OR 14oz. can broth

Mix marmalade and soy sauce. Slash the breasts diagonally a couple of times and marinate them several hours in the sauce mixture. Remove them and place in a comfortably fitting pan, with a ½ inch of broth in the bottom. Spoon a bit of marinade over the tops and put in a 350 deg. preheated oven. Bake 35-45 min Baste frequently using all the marinade and maintain the liquid level with the broth. Serve the pan juices as a sauce.

Fruited Chicken Salad: Serves 4
2 cups cooked chicken in large dice
2 cups seasonal fruit-berries or split grapes, melon or stone fruits diced

¼ cup mayonnaise
¼ cup sour cream

Dash curry powder
Sat and pepper to taste
¼ cup or ¼ tsp. fresh chopped or dried mint leaves–optional
Stir sour cream and mayo together well. Gently toss dressing with other ingredients until well combines. Serve on lettuce.

Poached Salmon with Dill Sauce: Serves 4
4 salmon fillets or steaks – about 24 oz.
½ cup mayonnaise
½ cup sour cream
1-1 ½ Tbs. dried dill weed-depending on taste
Mix the mayonnaise and sour cream with the dill until smooth and chill at least a couple of hours in advance to meld flavors. Boil enough water to cover, in a skillet or pot that easily holds all the fish. Slide the fish into the water and poach 5-8 min. per inch of width until it is opaque, firm and a pale pink. Remove from pot one at a time, and run under cold water until cool enough to slip off the skin and, if using steaks, carefully remove the bones without tearing the meat. Plate and chill the fish, covered to prevent drying if being made in advance. When ready to serve, place the fish and top with equal mounds of the sauce. Garnish with more dill or chopped chives.

Coconut Crusted Tilapia: Serves 4- From Can I help? by Joy Wielland (The coconut is optional)
4 Tilapia filets – about 1lb
1 cup plain Panko
½ cup sweetened coconut flakes – toasted
½ cup + mayonnaise
Lemon pepper
Step I- Preheat oven to 350 deg.. Toast coconut on a piece of foil until golden, about 4 mins. watching that edges don’t burn. When cool mix with Panko.
Step 2 – Place fish on a lightly oiled cooking surface, a pan or baking sheet. Completely cover the tops with a thin sheet of mayonnaise, more like a veneer. Dust lightly with lemon pepper.
Step 3 – Sprinkle with Panko-coconut mix, and bake 8 mins. per 1 inch width of filet, until top is golden, fish puffs slightly and edges bubble. Serve at once

Note: I put the breading mix in an empty herb bottle with a shaker top. It’s easier to apply. Tilapia’s flavor is very mild, only needing a sheer coating of mayo, just enough to make the bread crumbs stick, but it must be mayo, not yogurt. It adds a zing of taste and enough fat to let the fish brown.

Salad Nicoise-Recipe modified for easy prep: Serves 2-3 Ideally this should be made with grilled Tuna steaks thinly sliced, but canned works well.

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

(1)15 oz. can whole Irish potatoes.

1 cup frozen cut green beans

2-3 hardboiled eggs – peeled, halved lengthwise and chilled

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

(2) 5 oz. cans solid white Albacore Tuna in water – drained

Kosher salt

White wine

Dried tarragon

Fresh ground black pepper

DRESSING RECIPE BELOW

Crain and cut the potatoes in halves. Boil eggs with beans until eggs are hard and the beans still crisp about 10 min. Drain well, run under cold water to stop the cooking and cool. Peel eggs. 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 in the center, and attractively arrange the other ingredients, in separate sections, in a surrounding circle. Sprinkle with the salt and fresh pepper.
Dressing:-Wisk all ingredients together well

2 Tbs. minced shallots – onions will substitute

1 Tbs. dry mustard powder

2 ½ Tbs. red wine vinegar

1 ½ Tbs. fresh lemon juice

½ cup olive oil
NOTE: In a hurry it’s possible to substitute Caesar or Balsamic vinaigrette

Pork Rosemary: Serves 4- From Can I help? by Joy Wielland Chicken would seem to be a good substitute meat in this recipe.

4 loin pork chops at least 1 inch thick

2 Tbs. oil

3 tsp. FRESHLY ground pepper

3 Tbs. chopped fresh Rosemary plus four sprigs

Kosher salt to finish

Mix oil, rosemary and pepper in wide bowl. Dip the chops in, one at a time, pressing as much of the herb mixture into their surfaces as possible. Put the chops flat in a plastic bag, and spoon over them the rest of the oil and herbs in the bowl. Marinate overnight, or if planning to use later in the week, use the trick of freezing, then thawing in the marinade. Simply place them, frozen, in the bottom of the refrigerator the night before you plan to use them. If they are still a bit frozen the next afternoon, give them an hour or so at room temperature.

Preheat broiler or grill. Again, press as many of the herbs into the meat as possible before placing them in the pan or on the grill. Brown both sides of the chops well, turning twice using

half the marinade to baste them as you start, and the rest as the chops are turned. When browned, move chops to side of grill, or turn oven to 375 degrees, and continue to cook until pork is done,

about 8 min. Test by making a small slit in one of the chops, or by using a thermometer. Sprinkle lightly with kosher salt and serve garnished with a sprig of rosemary.

Santa Fe Pie: Serves 6- From Can I help? by Joy Wielland
1 lb. ground beef – or sausage or a mix
1 green pepper diced
1 large onion diced
1 ½ cups minute rice
2/3 cup water
(2) 14 oz. cans Mexican style stewed tomatoes
8 oz. shredded Mexican blend cheese
(1) 10 oz. container refrigerated pizza crust
In a lightly sprayed skillet, cook meat, onion and pepper over medium heat, until meat is brown and vegetables are soft about 5 min. Add rice, tomatoes and water. Bring to a boil. Pour mix into a lightly greased 13 x 9 inch baking pan or casserole. Stir in 1 ½ cups cheese. Cover with the pizza crust, cutting 6 to 8 slits in the top. Bake in a preheated 425deg oven for 10 min. Sprinkle remaining cheese over the top and bake until crust is golden and cheese bubbles.

Pork Loins with Apricot Glaze: Serves 4- From Can I help? by Joy Wielland

(2) 1 lb. Pork Tenderloins – Commercially prepared in plastic sleeves*

(1) 12oz jar apricot preserves

¼ cup Balsamic vinegar

1Tbs Teriyaki sauce

3 tsp. minced fresh ginger-powdered will do

2 tsp. minced garlic

1 tsp. Tabasco sauce

Kosher salt

Ground pepper

1 tsp. salt – divided

1 tsp. pepper – divided

Remove wrappers from pork and pat dry. Rub each with ½ tsp. salt and ½ tsp. pepper. Heat grill or broiler. While heating grill or broiler, melt jam in a small saucepan with vinegar, Teriyaki sauce, Tabasco, garlic and ginger. Brush meat with glaze and place on a foil lined pan or on grill and cook 4 inches from heat source 10-15 min for the grill, 15 – 20 min. under the broiler, basting and turning every few minutes, until internal temperature reaches 150 degrees. Allow to rest, tented under foil 5 min., before slicing.

Make a Sub Antipasto: Serves 4- From Can I help? by Joy Wielland For those who love subs this is a do-it-yourself opportunity. For those who want something lighter it’s simply a salad. Surprisingly, nearly all the ingredients can be found, in quantity quoted in a dollar store.
4 0z.Genoiasalami or pepperoni
4oz.Deli sliced ham
6 oz. sliced or cubed cheese- Swiss, Cheddar or Provolone – not American
2 small onions sliced thin or 1 bunches scallions trimmed
(1) 5 oz. can black olives -optional
(1) 5oz. jar stuffed green olives -optional

4 plum tomatoes sliced
4 hard-boiled eggs sliced
(1) 12 oz. jar pepperoncini – or banana peppers – optional
1 head Boston (Bibb lettuce) or Romaine –leaves separated or ½ head iceberg lettuce shredded
Accompaniments for table-
1 bottle Italian or balsamic vinaigrette
Shakers of salt, pepper, garlic powder, basil and oregano
4-6 Italian rolls – sliced open
Arrange all the ingredients but the accompaniments one on a large platter. Place the others near

and let people make subs or fill salad plates. I strongly advise offering all of the options, but it’s a matter of preference.

Frank, Bean and Potato Casserole: Serves 4- From One Pot Meals by Bon Appetit-A child can actually put most of this dish together.
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
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. for40 – 45 min. until potatoes are golden. Serve hot. Can also be cooked in individual pottery bowls and re-heated when needed.

Mar 7

HERE’S TO IRELAND

This is a reprint of my 2022 article for this holiday describing my book Some Saint Patrick’s Day Recipes .I have one update to add, you’ll find it below under Corning Directions*.

Saint Patrick’s Day has changed over the past decades. Fewer people make it a point to wear green and dyed carnations aren’t sold on every corner. But local pubs still serve green beer and come dinner time most Americans make it a point to eat Irish. However, ‘eating Irish’ has changed a bit as well.

Corned beef, formerly a market staple, especially in winter, is now available for only a few weeks and the price is anything but the budget favorite Grandma loved. Add to that the time it takes to cook and it’s obvious why the traditional Saint Patrick’s corned beef and cabbage dinner is no longer a given on that day, especially if it’s a weekday.

However there are new, delicious ways to enjoy Irish cuisine all year long. Soda Bread has become popular and is wonderful served with the Irish cheeses now in markets but, for me, the best Irish culinary import is Kerry Gold butter. It’s richer with more taste and proof of the old slogan: ”Butter makes everything better.” For anyone who’s ever tasted butter in Europe and noticed the difference, this brings back memories.

This book Some Saint Patrick’s Day Recipes covers everything from appetizers to coffee, even leftovers. There are the traditional dinners, Corned Beef and Cabbage and Irish Stew, as well as a quick, fun 30 min. substitute and directions for ‘corning’ beef, and ham, which incidentally is an easy, fast process (see directions below). There are also plenty of recipes in which to use that delicious butter. Whatever your schedule or budget the book shows ways to ‘eat Irish’ not just on Saint Patrick’s Day but all year. A sampling of recipes is below and the book’s complete list of contents follows. Find the book on Kindle and on this site in the books section.

RECIPES

Parsley Pinwheels:
1 can Crescent Rolls
½ bunch of fresh parsley-stems removed and chopped
(1) 4oz package of cream cheese
Lemon Pepper
Garlic powder
Roll the roll dough out slightly to get rid of the perforations and make one rectangle. Spread with the cheese; sprinkle lightly with the lemon pepper and garlic, distribute the parsley evenly over the top. Roll up and cut into ½ -3/4 inch slices. Place on a baking sheet and cook according to package directions

Pea Soup with Mint: Serves 2 in bowls
Sauté a medium onion in 1Tbs. canola oil, then added 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth. After simmering these ingredients for 20 min. puree the soup. Usually no other seasoning is needed, but check for taste optionally adding salt and pepper. Serve hot or chilled. Garnish with sour cream and a sprig of fresh mint.

Classic Corned Beef and Cabbage: Serves 6 *See NOTE below for corning directions
4 lb. cut of corned beef
1 large or 2 small heads of cabbage- enough for a generous sized wedge per person
5-6 white potatoes-whole or halved- for number of servings -unpeeled
6 Peeled carrots, halved–optional
1 qt. or more of chicken broth—enough to cover the meat and potatoes in the pot
Reserve the seasonings from the corning wrapper. Trim all excess fat off the meat, rinse meat well and put it in a deep pot with the seasonings and enough broth to cover. Simmer until fork tender, about 1 1/2 hrs.
Add potatoes and carrots if using and cook another hour. Add cabbage about 45 min before serving.
Slice roast and serve hot with vegetables, pot liquid on the side. Store leftover meat in pot liquid.
ALTERNATIVELY: Put potatoes and carrots in a slow cooker. Top with beef, 3cups broth and seasonings. Cook on low 6 hr. Cut cabbage in 2 inch wedges, add to the cooker and cook on low 2 hr. more. Serve and store as above.

Corning Directions:

For Beef:

For 5-6 lbs. of beef –any cut—Allow to marinate 36 hrs. to 8 days- Adjust ingredient amounts according to the poundage of the cut being corned.
8 cups water
1 cup salt
3 Tbs. brown sugar
1 bay leaf
6 peppercorns
1 clove garlic-minced
¼ tsp. choice of any or all—whole allspice, paprika, ginger, mustard powder, nutmeg or mace.-I use all
Trim the meat of fat, wipe with a damp cloth and pierce all over with a fork. Place in a glazed ceramic, glass or enameled pan that fits comfortably and is deep enough to allow for full immersion in the brine. Put all the above spices and seasonings in 4 cups warm water and stir to dissolve the sugar and salt. Pour over the beef. Add enough water to cover the meat by 1 inch. Place a weighted plate on top and leave to marinate in a cool or cold place for at least 3 days, better 5-8. (Alternatively, place the meat and marinade in a plastic bag. Leave extra air space close, and put the bag in the bowl.
With refrigerator space on the bottom shelf, it can be made all year.

Corning Ham:
1 ½ lb. lobe cut from a ham
Omit the water and salt from the above list of ingredients
Measure half quantities of the remaining spices and seasonings.
Mix those items and use them as a dry rub for the ham. Seal the ham in a plastic bag and refrigerate it for 5-7 days. Remove from plastic, leaving rub on, cover with broth and cook as for corned beef. The taste was close enough to corned beef to fool everyone who ate it, even sliced cold, and the price difference was well, the difference between beef and ham.

*Pork Butt or Boston Butt: I haven’t tested this as yet, but intend to before winter’s end. Unfortunately, all my pieces from this cut of meat are frozen. So here’s a chance for you to blaze a trail if you choose. The texture and grain of pork but are similar to that of beef brisket. The taste is sufficiently neutral to allow the corning to properly infuse it and I feel certain it would make an excellent substitute for corned beef. Please check my post from Jan.19, 2023 to learn about pork or Boston Butt.

Corned Beef Hash: Serves 4-additional variations in the book
2 cups cooked corned beef—diced
2 cups boiled potatoes—leftover, or microwaved in jackets 2-3mins depending on size—diced
1 small onion—diced
½ cup milk or cream
Salt and pepper to taste
Combine all ingredients. The mixture can be formed into patties and browned in a pan, or spooned into individual greased casseroles. For casseroles use a spoon to make an indention in the center and bake in a 350deg. oven 30 min. until brown. Break an egg into each indentation and bake for @10min more. Serving hint; pass ketchup on the side.

A Light Lite Dessert: 1 scoop Lime sherbet per serving
green Crème de Menthe liqueur
Put a scoop of sherbet in each dessert dish. Poke a hole in the center with the handle of a wooden spoon and pour the liqueur in just to fill and slightly overflow. Serve at once.

Irish Coffee: Serves 1
5-6 oz. fresh, hot black coffee
11/2 oz. Irish whiskey
1 tsp. sugar
Sweetened whipped cream
Warm an 8oz goblet with very hot water. A mug will do. Pour in whiskey, fill with coffee, add sugar and stir to dissolve. Top with a generous glob of whipped cream. Garnish with a dash of cinnamon.

TABLE OF CONTENTS

Introduction –
Traditional Brisket Cut
“Flat” and “Point”
“Corning” Defined
General Cooking
Optional Corned Cuts
Use of a Slow Cooker
Cost
Home Corning
Ham
Canned Corned Beef
Canapes
First Courses
Entrees
Leftovers
Salads
Breads
Desserts
Finale
Corning Directions
Beef
Ham

Feb 8

9 Valentine's Day Dinner Plans Over 75 Recipes (1)

MAKE VALENTINE’S DAY HAPPY

As I wrote last year, with Super Bowl and Valentine’s Day so close to each other, yet such different events, people who enjoy both, find it hard to plan. They practically overlap. To make sure you find ways to celebrate, which suit your needs, I’m giving choices of different ideas with recipes for Super Bowl party plans and others to honor Valentine’s Day. You’re sure to find one tailored to you. Last week’s posting was on Super Bowl. Here’s Valentine’s Day.

I’ve done several posts on different dinners for Valentine’s Day, citing recipes from casual to elegant. Last year I combined them in a single post with backlinks for reference and reposting that ‘master post’ seems a good idea. Simply clicking the links to those posts offers a wide choice of individual menu options. There are ample choices there to plan exactly the dinner you want with 9 different types of events; the quick, the easy but upscale, Lenten suggestions, all chicken, family inclusive, cooking together, even fabulous, cozy desserts to enjoy after a restaurant dinner. There are over 75 recipes to choose from, most for the standard 4 servings but easily divisible.

May I suggest you start by reading the summaries of the posts for 2/9/12, 2/7/13, 2/11/14, 2/11/15, 2/10/16, 2/1/17*, 2/8/18, 2/7/19 written below. Hyperlinks are imbedded to give you quick access to the recipes in each post-simply click the date of the post.

Feb. 16, 2012: Special Dinner Recipes for 2 – Affordable, Last Minute and Easy

I was inspired to write this by neighbors who were debating if they should go out or not. They had wanted to have a nice dinner at home, but thought perhaps the expense of a restaurant was worth it to spare cooking stress. They asked suggestions for some special seeming dinners recipes for 2 that were not too labor intensive, especially at the last minute. My type of meal!

However, when I asked them what they considered “special”, they gave me the usual responses, conditioned by years of food shopping and restaurant menus: Fillet Mignon, prime rib, lobster, crab, all expensive and attention specific to cook. Not for a relaxed, romantic dinner. The following recipes all fit this type menu much better.

APPETIZERS
Salmon Spread
Sun Dried Tomato Pate
Cream Cheese with Tapenade:

ENTREES
Cornish Hens with Wild Rice and Grapes
Pork Chops Basil
Salmon in Lemon Caper Sauce

DESSERTS
Classic Burnt Almond Ice Cream Sunday
Mock Chocolate Steamed Pudding
Meringue Glace
Viennese Coffee

Feb.7, 2013: Some Valentine Ideas

Steak, especially fillet mignon, and lobster do persist in remaining the popular conceptions of romantic dinners. I like both but neither but neither would be my choice to prepare for an intimate dinner with someone special. Gauging the doneness of beef to an exact degree, is one of the most challenging tasks in cooking and preventing a lobster from over cooking is almost as hard. They require attention without distraction which doesn’t fit in with a cozy dinner for two.

I also like originality. It’s fun to give things a fresh perk particularly on Valentine’s Day. It makes the dinner, and the person you’re with seem more special. Moreover, each of these recipes, including those from 2012, makes an attractive dish that requires minimal presentation to appear truly elegant. They can transcend cost, and prove my motto that; “Wonderful scents can be created, while saving cents, by using good sense”.

STARTERS

Bean Dip
Baked Brie
Puffy Pinwheels

ENTREES
Pork Tenderloin with Citrus Glaze
Pasta with Smoked Salmon in Vodka Sauce
Chicken Stuffed with Cream Cheese

DESSERTS
Fruit Turnovers – My Grandmother made these as a snack from left over pie dough not Puff Pastry.
Chocolate Cake with Raspberry Almond Frosting
Napoleons

Feb. 11, 2014: Chicken 9 Ways for Valentine’s Day

Even on a regular night, I prep and clean up as much as possible before, so all I have to do is serve and stack the dishwasher later. For special occasions I try to plan menus with dishes that can be made ahead and quickly readied to serve when people want.

Valentine’s Day is a time when company and conversation are very important. The menu should be “special” but not experimental. New twists on old favorites, well presented are best as are dishes that are easy to eat without need for carving, special utensils or extra napkins for messy fingers and the remains should be equally easy clear up.

This year I’m taking a different approach by suggesting one generally accepted dish, chicken roll-ups with 9 variations. There should be one recipe to please even the fussiest eater. They can be presented whole or sliced, on individual plates or one platter; vegetables on the side or surrounding them on the platter. The recipes are for 4 servings, but they are easily halved. There are so many of them, I’m putting them at the end of this post.

In choosing an Appetizer, be sure not to duplicate the ingredients in your choice of roll up. Don’t offer cheese or a pork product with those entrees that contain either. Shrimp would go with everything, but don’t serve them in a market “ring”. Make them special. Serve them with Lamaze sauce on a lettuce lined plate. A simple Lamaze sauce is 1 part ketchup to 3 parts mayonnaise with a pinch of nutmeg.
STARTERS
A Bean Dip
Golden Tiny Potatoes
Green vegetable
Salad
CHICKEN ROLL-UP ENTREES
FILLINGS:
A) Herb and Nuts
B) Tomato and Ham or Bacon
C) Cream Cheese and Chives
D) Cream Cheese Dijon
E) Sage and Cheese
F) Feta and Herbs + Sauce
G) Saltimbocca +Sauce
H) Roasted Pepper and Olive + Sauce
I) Sausage and Peppers
DESSERTS-Please check posts for 2/9/12, 2/7/13, 2/11/14. 2/11/15, 2/10/16, 2/1/17*, 2/8/18, 2/7/19
Angel Nests
Chocolate Cherry Biscotti

Feb 11, 2015: VALENTINE’S DAY THE EASY WAY

Valentine’s Day is unique among holidays in that it’s intended to be celebrated by couples, not with friends or family. A dinner is traditional, but not with ‘set’ dishes as with other holidays, and changes as life progresses through different phases. For the dating young and those with young children, restaurants are the preferred option. The newly- weds and older couples seem to prefer to stay home. For them the most relaxed menu plan is to stay with a classic entrée, which are currently enjoying resurgence in popularity. Most of these recipes tolerate minor adjustments in flavor and cooking technique which individualize them to taste and customize the preparation to fit the occasion. Try to select dishes that can be prepared and at least partially cooked in advance. Make sure everything is pre-measured and ready to use. Stay within your kitchen skills and keep it simple. Simplicity can be very elegant especially when it contributes to a relaxed, atmosphere by removing stress.

STARTERS

Whole Wheat Bread Cut-Outs
Tapenade and Cream Cheese are naturals together.
Cream Cheese mixed with Horseradish on rounds of Lebanon Bologna
Ham; from smoked turkey to real Prosciutto Crudo wrapped around a kosher Dill Pickle spear or a Melon
Prosciutto con Melone

ENTREES
Apricot Glazed Pork Tenderloin
Chicken in Lemon-Wine Sauce
Sirloin Tip Casserole + Topping
Pepper Steak or Steak au Poivre

DESSERTS
Chocolate Truffles
White Chocolate Cheesecake Truffles
Chocolate Biscotti with Vin Santo

Feb. 10, 2016: Great Valentine’s Day Ideas Whether It’s Dinner By 2 Or Dinner For 2

Special “at home” Valentine’s Day dinners are usually accomplished in one of two ways, The Dinner by 2 and The Dinner for 2. The Dinner by 2 is when both people involved like to cook, and are comfortable in the kitchen. Even if their skills aren’t on a par and one is experienced, while the other is a novice, they will enjoy planning, prepping and cooking the dinner together as much as eating it

In The Dinner for 2 method: one person does the planning and cooking. Ideally, the major portion is done in advance, leaving only finishing touches before dinner, which can provide a graceful change of pace and give the companion a chance to appreciate the cook’s skills and efforts. This method offers an opportunity to ‘glamorize’ the evening and more time for conversation. It’s a more traditional, formal 1) Heart Shaped Canapes
2) Cheese Heart

approach to the meal.

Method #1, Is a more bistro or a la carte approach, spontaneity is the key.

Method #2, resembles a catered dinner, in that most of the prepping and even some of the cooking and plating are done in advance.

This post was longer than usual, because it has 3 complete entrée menus for each method of preparation, including appetizer and dessert recipes. Having made them all, I can guarantee the recipes are both sharable and doable, with minimum effort. Most are for the standard 4 servings but easily divisible.
STARTERS for the Dinner for 2 Menus
Heart Shaped Canapes
Cheese Heart

ENTREES for Dinners for 2 with salads and sides
Game Hens with Wild Rice and White Grapes –Marinated asparagus spears Garnished
Pork Chops Basil

Salmon with Tomatoes and Greens
DESSERTS for Dinner for 2
Biscotti
1) Classic Almond Biscotti
2) Chocolate Biscotti

STARTERS for the Dinner by 2 Menus
Bruschetta: with basic salsa recipe and variation
1) Italian
2) Mexican
Artichokes

Entrees for the Dinner by 2
Kabobs + a simple green salad. +A loaf of artisanal bread +A suggested side is a salad of green beans
Pasta with White Clam Sauce+ Salad and a Loaf of crusty bread
Chicken with Artichokes and Peppers +Taboule, or any grain, quinoa, rice, barley etc., even couscous
Suggested salad
DESSERT for Dinner by 2:
Chocolate Fondue

Feb.7.2017: 7 PERFECT DESSERTS FOR VALENTINE’S DAY

I’m taking a different approach with a suggestion is easy yet retains the personal touch in observing the holiday. Let someone else make the entrée, then have a wonderfully romantic dessert ready to serve at home with liqueur or wine or espresso. This allows people to spend time together, yet ends the evening on the proper note.

I’m listing 7 desserts below which fill the bill. Two are more spectacular, three need a few seconds of finishing touches and two are table ready, but all can be served quickly and with little effort. Don’t let the first two scare you, they really are simple to make and the recipes easy to divide.

Bananas Foster with Grapes: Serves 4
Cherries Jubilee
Cranberry Crisp
Cranberry Nut Torte
Chocolate-Burnt Almond Snowballs
Chocolate-Covered Strawberries
Biscotti*-
Classic Almond Biscotti
Chocolate Biscotti

Feb 8, 2018: LENTEN DINNERS FOR VALENTINE’S DAY 2018

This year requires some special recipes because the holiday is also Ash Wednesday, the first day of Lent. For Christians this signals the beginning of a period of fasting. Some will shun meat on certain days Ash Wednesday being one, others will renounce, or cut back on things like candy and carbohydrates in the weeks until Easter.

So, dinner recipes for this year must be a bit different For inspiration, I turned to spa and low-cal cookbooks and researched ‘fish’ dishes, because they seem the ones most suited to general acceptance for this occasion. I tried to select dishes which have a bit of glamour, without undo effort and require only ingredients readily available, in most areas, all year. To make shopping decisions easier, I’m printing a fish chart below to suggest substitutions.

So this post is for couples who think it’s fun to mark the actual day, rather than postpone until the weekend. Perhaps you’re a couple who can enjoy a leisurely dinner, perhaps you want to give your children a treat to brighten the week. Whatever your situation, I’ve tried to gather a collection of recipes that will offer something to everyone, including children despite it’s now being Lent…

The recipes follow the fish chart. All of them allow you to mix fish from the same category.
STARTERS
Cheese wedge and crackers

ENTREES
Sole Veronique
Salmon with Chive-Mustard Butter
Fusion Tilapia
Fish or Scallop Kabobs
Shrimp Kabobs+ Chinese Spicy Peanut Sauce.
Grilled (or Broiled) Halibut Steaks
Cod with Lemongrass +Sauce
Ocean Perch with Black Olives and Capers
DESSERTS
Check postings for 2/9/12, 2/7/13, 2/11/14, 2/11/15, 2/10/16, 2/1/17*, 2/8/18, 2/7/19

Feb 7, 2019: 3 WEEKDAY VALENTINE’S DAY DINNERS/FAMILY

Again Valentine’s Day is a weekday, with weekend celebrations probably scheduled but it’s hard not to give the actual day a nod. In this post, I give directions for three complete dinners, from starters through desserts, which will suit not only those able to dine a deux on a week night but can also be served to a family to ‘celebrate ’ a fun holiday. It’s not a bad idea for a family to set aside a day to appreciate being a family. Why not Valentine’s Day?

Which brings me back to this post, these three dinners are designed to seem a bit upscale, befitting an occasion, but actually they’re not. They really don’t require more prep time, effort or expense than a normal weekday meal. The recipes are, actually, quite simple, especially with a couple of helping hands. In fact, many aspects of each can be made ahead and all have been modified to easily extend to include more servings by doubling or tripling the ingredient amounts.
STARTERS
Melon con Prociutto (A kosher dill pickle spear can be treated in the same way)
Bruschetta-7 ways
Cream Cheese with Tapenade
BONUS: Cream cheese-other ways to serve

ENTREES
Chicken Oscar
Pork Chops Basil
Mexican Snapper

SIDES
Salads
Asparagus
Spinach Pie

Potatoes:
For Pork
For Fish

DESSERTS -Also see Feb 2018
Bananas Foster with Grapes
Cherries Jubilee
Cranberry Crisp
Cranberry-Nut Torte
Chocolate-Burnt Almond Crunch balls
Biscotti-Classic Almond or Chocolate

Feb 1

7 Super Bowl Party Plans and Over 30 Recipes (2)

HOW TO ENJOY SUPER BOWL

Anyone who has ever planned a Super Bowl party knows it’s different than any other. It’s not a celebration but an anticipation of a celebration. The guests aren’t there to socialize but to watch the game and the hosts are expected to join in, not focus on hospitality. The party isn’t the event, the game is and the memory of the occasion will be the final score.

However don’t kid yourself it is still a party, one which needs special planning because there are particular menu requirements. If you miss the mark, your guests, and possibly your carpets and upholstery will remember. The food has to be flavorful and appetizing, but not ’serious’. It has to be easily consumed, but neither dry nor heavily sauced. Accidents are likely because people are distracted. Above all, it has to be stable enough to be made ahead and held for serving. Other party’s schedules depend on when the food is ready. This one’s timing depends on the timing of the game.

Despite these conditions, a lot of foods fit the bill. So many in fact that when I was framing this post and considering different menus, I reviewed ones I had written on SuperBowl parties in the past and realized there were some darned good ideas there which deserved to be seen again, not buried deeper under still more recipes.

I decided to do something different with this post. I’m writing brief summaries of 5 of my Super Bowl posts with a listing of the recipes in each. Look them over, choose one you like and select the month and year from the drop down menu tab in the right margin of any site page to access the full recipes.

Then stock up on paper napkins and enjoy!!!

Feb 9 2012: Things You Should Know When Planning a Super Bowl Party – Before and After Using Leftovers.

This post is about how to plan the menu and the advantage of having ideas for using leftovers in mind as you choose the dishes to include in that plan.

One plan is to have, as with any party a main attraction, a focus food, and prepare the other foods to compliment it. Ham is ideal for the occasion and for those who host this event annually, taking advantage of the sales in December is a true economy. But not only does the food have to compliment the ham, be easily consumed, stable with no runny sauces. It has to be familiar and seasonal, dishes perhaps associated with football games even though this party is indoors.

For example, if you go with the ham, baked beans spring to mind, and a green bean salad in vinaigrette. To round out the buffet, I chose sliced Deli cheese- Swiss or provolone-and a selection of artesian bread loaves. To add the “special” touch, I might put out a grill to make Panini, as an option. For starters, I would chose fresh salsa or guacamole and a salmon dip with taco chips. There would also be bowls of different flavored popcorn and pretzels, as well as a plate of bite-sized, maple flavored meringues for later. All this and more suggestions for appetizers(snacks) and dessert are in this post.

Recipes in this Post for Leftovers
Tortellini alla Panne

Glamorous Ham Casserole

+4 More Recipes

Jan.31,2013: An Easy Super Bowl Party to Plan and Host

This post points out that the wise host or hostess of a Super Bowl Party will take into account that special consideration must be given the menu of any event where the focus of attention will be other than pure socialization and where seating at a premium may result in mobile eating. This becomes even more important if the party is to be indoors, which most Super Bowl Parties, by their nature, are.

Yet not all Super Bowl gatherings require a ham and loaves of bread. Some are small gatherings of a few friends where a casserole supper is more appropriate. Cold cuts are another option, especially when accompanied by a warm dish to lift supper out of the ‘Deli’ category and lend a ‘special’ note.

Spills, however, are still real possibilities and “wet” foods, ones requiring a lot of sauce, gravy or broth like stews and soups should be avoided. This is especially true of recipes based on an excess of ingredients that really stain like red wine. Above all avoid recipes that aren’t fork-friendly. Read more in this post.

Suggested Recipes

Boston Baked Beans

Two Sauce Lasagna

Feb.2, 2014:Super Bowl Recipes – Pulled Pork and Wings

This post offers a third plan for Super Bowl parties and other casual gatherings that involve eating, and not regular seating. I still want to serve a roast because they offer the most efficient and economical solution to the problem of serving a large group. Basically, it’s just one main dish, cooked in an oven, or one pot, with others singly or combined, on the side. Roasts are simpler to cook and carve, don’t require sauces or gravies, stay tasty even when done ahead and served at room temperature and can be served on bread as easily as a plate.

The trouble is that most roasts require constant carving while serving or, if done in a pot are far too liquid for buffets. Either way it’s awkward. I considered barbequing, but in winter, the weather is iffy. Finally, the light bulb lit and I remembered pulled pork. It can be cooked in a crock pot, kept warm and simply served with a ladle. The wings are traditional to this event and can be cooked and served from a crock pot as well.

Spinach Salad is a perfect light addition to the pork and wings and can fit on a roll with the pork. The wild rice and black eyed peas also goes with both meats and serves as a nice, contained bed for the pork in place of bread. Meringues are a light, easy finger food to end the meal on a low key. Learn more about this option in this post.

Recipes in This Post

Honey Spiced Wings
Jerk Pulled Pork
Spinach Salad
Wild Rice and Black Eyed Peas
Meringues

Jan. 27, 2015:Super Bowl Sunday

It’s been kind of fun over the years watching this day grow into an annually celebrated event, evolving its own food traditions. Of course, from the beginning, anything served had to be casual, easily eaten, and sports spectator friendly. As time passed and the game became more of a social occasion covering several hours with elaborate half-time shows, the menu became more extensive.

However, the food still has to be casual, easily consumed and sustainable at room temperature but now the preference is for full flavor as well. South Western cuisine has become a favorite, probably because that cuisine, generally, fits the requirements. It not only offers many pick-up dishes but also barbeque plays a large part in preparing them. Barbequing is excellent for preparing meats ahead and serving later at room temperature. It’s the spirit of tail-gating indoors.

However, the presence of upholstery and carpets do create a couple of problems, namely spilling and stains. Overly greasy finger foods and runny casseroles can leave permanent memories. Not that people are more carless on this day, but they are distracted. So I’ve stuck to roasts, rolls and drier sides, but this year I’m going to try something different. My guests are fewer so I’m going to focus on a casserole, in an attempt to see if I can cut down on cost and work. Hopefully, my choices which will still keep the spirit intact.

Below are some straightforward and basic dishes to consider which allow adding your own individual touches. Only the first should be served warm the others are fine at room temperature. Find all these recipes in this post.

Glamorous Ham Casserole

Classic Quiche Lorraine

Hamburger Onion Tart

Meat Pudding

Pie with a Meat Crust: Filled with

Niblets corn drained+ jarred roasted red peppers+ tomato sauce
Fresh sliced mushrooms+ cream of mushroom soup + egg
Substitute cooked brown rice for the mushrooms in above
Cooked sauced spaghetti or other pasta + beaten egg +cheese
Equal amounts of pizza toppings For more fluidity omit the egg.
Garnish as pleased

Jan.25, 2018:Super Pizzas for the Super Bowl

Obviously, the special circumstances surrounding a Super Bowl affect the party’s menu choices. This is a casual gathering of friends with a common interest in a sporting event, not in fine dining. People will be distracted and only graze until half-time. The favorites for this phase of the party are the traditional snacks, Doritos (of course) pretzels, potato chips, cheese straws and nuts. I’ve found different flavored popcorn is popular too. I list some suggestions below.

Half-time circles dinner hour across time zones, from early bird in the west to continental in the east and by then your guests will have worked up an appetite, but they’re still distracted either by the show or the score. So some form of finger food is the best solution. I’ve written several posts (See the blog archives for: 2/9/12, 1/31/13, 2/2/14, 1/29/14) with menus and recipes for different levels of this party, roasts and artesian bread, ’neat’ casseroles etc. All share an avoidance of fluid dishes and have the ability to be consumed from hand held plates. This is an occasion where sudden moves are common, spills and dropped utensils frequent and the wise course is to stay away from foods that drip and stain and/or leave grease marks.

Pizza is a perfect solution. It’s moved to gourmet status, giving you a chance to show off your ingenuity, while offering the down-to-earth foods your guests want. A selection will earn you a place on the score card. A nice touch is to include a platter of raw vegetables, by themselves, not with a dip. Flavored popcorn is another good addition to the menu.
See All the Recipes in This Post.

Flavored Popcorn

Pizzas:
Tomato, Feta and Spinach Galettes.

Artichoke Pizza
Smoked Salmon and Spinach Pizza
Asparagus Pizza
Pizza Margarita Plus
Mexican Beef Pizza
Tomato, Eggplant and Pepperoni Pizza

e Super Bowl and spectator parties will, like all events for the past 11 months, be different this year- few fans in the stands, few guests at the parties. In fact, some at home parties may be for residents only. But, as with other celebrations, we’ll try with some adjustments and changes, to create new, fond memories.

For me, fewer people means more casual and more casual means less work, easier prep, serving and clean –up for the cook. So, though I’ve written many Super Bowl posts over the years, for different types of parties, menus and recipes (see Jan. 31, 2013, Feb.2, 2014—Wings Jan. 29, 2015, Jan. 25, 2018, Jan. 16, 2020,) this will be a first, the small Super Bowl party for fewer than 8 participants.

However, be there 2 or 20, the food requirements are the same. Traditionally, Super Bowl food should be fun, filling, easily eaten, preferably from paper plates, without utensils. Hopefully, for a smaller group, it will involve minimum prep, easy serve and quick clean-up.

The answer which sprang to mind was a sandwich or taco filling crock pot recipe. It could be prepped hours ahead, cooked in and served from the same pot, leaving only the one pot to clean. Best of all, the pot could be plugged in near the T.V. for access-because Super Bowl is the one T.V. event when no one wants to miss commercials.

Here are 9 recipes which fill the bill, chosen for their easy prep, lack of need for many condiments and accompaniments and ingredient versatility. (For more options see posting for Aug. 15, 2019.)In these days of rising food prices, I concentrated on dishes which could use meats interchangeably. Anyone who follows my blog knows that chicken, turkey and pork are substitutes for each other. In the recipes below pork also stands in for the beef.

Most slow cooker recipes are conversions from conventional stove top and oven ones. I’m including a conversion chart in case you want to experiment with some family favorites. There are a few helpful tips about crock pots to know first though.
1) You can keep food warm in a crock pot on low, but never use one to reheat food. Don’t turn it off for hours and turn it on again to warm food for serving.
2) Crock pots, like microwaves, retain moisture. A rule of thumb is to use about ½ the liquid of a conventional recipe. You can add more as the dish cooks.

So for Super Bowl this year, get some paper plates and napkins, a plastic mat for the crock pot, plan to put your feet up, sit back, relax and let the others serve themselves.

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
Far East Steak Sandwich: Serves 6
1 lb. . Thin sliced sandwich steaks-pork scoloppine
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…

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-use sausage or a mix
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 (or Pork) Fajitas-Serves 12 From 365 slow Cooker Recipes by Publications International Ltd.
1 ½ lb. beef flank steak or pork loin-cut in 6 pieces
1 cup chopped onion
1 green bell pepper cut in ¼ inch pieces
1 Tbs. cilantro
1 jalapeno pepper chopped
2 minced garlic cloves or ½ tsp. garlic powder
1 tsp. EACH chili pepper, cumin, coriander
½ tsp. salt
(1) 8 oz. can diced tomatoes
(12) 8 inch flour tortillas
Toppings-Sour cream, shredded Cheddar cheese, guacamole, salsa
Combine all ingredients save tortillas and toppings in a crock pot. Cook Low 8-10 hr. or High 4-5 hr. Remove and shred meat, return to pot and heat through. Serve on tortillas with toppings.

All in One Mexican Turkey Ole-Serves 4-6-From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2 lb. ground turkey
1 large onion –chopped
4 oz. can green chilies- chopped
3oz. can jalapenos –chopped
15 oz. can tomato sauce
2 lb. Velveeta cheese
Tortillas for serving
Brown onion and meat, drain. Place all ingredients in slow cooker and cook Low 4 hr. or High 2 hr. Serve hot rolled in tortillas.

Cranberry-Barbequed Chicken: Serves 6-8* 8/15/19
6 cups cubed cooked chicken
15 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.
*Spreading rolls with mayonnaise is a serving suggestion

Easy Mexican Chicken– Serves 6-8 Adapted from Cooking with 3 Ingredients by Ruthie Wornall
4-6 boneless, skinless chicken breasts or thighs
(1) 4 oz. can enchilada sauce
1 tsp. or to taste Taco Seasoning Mix

Place all ingredients in crock pot and cook on Low 6-10 hr. or High 3-4 hr. Stir well to shred chicken* Serve on tortillas
Toppings-Sour cream, shredded Cheddar cheese, guacamole, salsa
*May also be cooked in an oven at 350 deg. for 1 hr. increase sauce to 10 oz.

Oriental Chicken-Serves 6-8 –Adapted from Cooking With 3 Ingredients by Ruthie Wornall
6 boneless chicken breasts or thighs
1 cup orange juice
1 oz. envelope dry onion soup mix
2 Tbs. soy sauce
1-2 Tbs. sugar
Place chicken in the bottom of the crock pot and pour over the liquids, then sprinkle with the soup mix and sugar. Cook on Low 6-10 hr. or High 3-4 hr.* Remove meat and shred, return to pot and heat through. Serve hot on rolls.
*May also be baked in an oven at 350 deg. for 30 min. turned and baked 30 more.

Barbequed Pulled Pork: Serves 6-8- From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2-3 lb. boneless pork roast cubed
2 onions –chopped
12 oz. bottle barbeque sauce
¼ cup honey
Rolls
Place meat and next 3 ingredients in slow cooker. Cook on Low 6-8 hr. Remove meat and shred, return meat to pot and heat through. Stir well and serve on rolls.
Topping suggestions: diced tomatoes, sliced onions, lettuce

Shredded Pork: Serves 4-6– From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2-3 lb. pork butt roast
(1) envelope taco seasoning mix
½ -1 cup water

Place all ingredients in crock pot and cook on Low 24 hr. Remove meat and shred, return to pot and heat through. Serve on rolls.
Topping suggestions: diced tomatoes, sliced onions, lettuce

SUPER BOWL 22

What a year, Super Bowl on one day and Valentine’s Day the next. Usually I have a couple of weeks between postings for the two events and you all have a breather to prepare. Imagine what a long weekend it would be if Valentine’s were a national holiday, and, if Covid weren’t a consideration. But the first isn’t and the second is. Not knowing where, when or even if the disease will spike makes planning, much less advising in advance a guessing game. My thought is that people will probably follow their personal preferences for celebrating, as they have for much of 2021, but generally, maintaining a smaller scale than formerly.

However, I want to cover all the bases for my readers. So for those who want to have lots of company to watch the game, I want you to go to my post for Jan.16, 2020. This is a summary of 5 different super bowl party plans, indexed with links to each and provides a total of more than 28 recipes. Specifically, see Jan. 31, 2013, Feb.2, 2014—Wings Jan . 29, 2015, Jan. 25, 2018, Jan. 16, 2020,

For those who prefer smaller groups, I’m reprinting my post for Jan. 21, 2021.
“For me, fewer people means more casual and more casual means less work, easier prep, serving and clean –up for the cook. So, though I’ve written many Super Bowl posts over the years, this will be a first, the small Super Bowl party for fewer than 8 participants.

However, be there 2 or 20, the food requirements are the same. Traditionally, Super Bowl food should be fun, filling, easily eaten, preferably from paper plates, without utensils. Hopefully, for a smaller group, it will involve minimum prep, easy serve and quick clean-up. The answer which sprang to mind was a sandwich or taco filling crock pot recipe. It could be prepped hours ahead, cooked in and served from the same pot, leaving only the one pot to clean. Best of all, the pot could be plugged in near the T.V. for access-because Super Bowl is the one T.V. event when no one wants to miss commercials.

Here are 9 recipes which fill the bill, chosen for their easy prep, lack of need for many condiments and accompaniments and ingredient versatility. (For more options see posting for Aug. 15, 2019.)In these days of rising food prices, I concentrated on dishes which could use meats interchangeably. Anyone who follows my blog knows that chicken, turkey and pork are substitutes for each other. In the recipes below pork also stands in for the beef.

Crock pots are better suited to this type of entertaining than Instant pots, because they are more forgiving of the timing of the game and the commercials. Most slow cooker recipes are conversions from conventional stove top and oven ones. I’m including a conversion chart in case you want to experiment with some family favorites. There are a few helpful tips about crock pots to know first though.
1) You can keep food warm in a crock pot on low, but never use one to reheat food. Don’t turn it off for hours and turn it on again to warm food for serving.
2) Crock pots, like microwaves, retain moisture. A rule of thumb is to use about ½ the liquid of a conventional recipe. You can add more as the dish cooks.

So for Super Bowl this year, get some paper plates and napkins, a plastic mat for the crock pot, plan to put your feet up, sit back, relax and let the others serve themselves.

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
Far East Steak Sandwich: Serves 6
1 lb.  . Thin sliced sandwich steaks-pork scoloppine
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…

Shredded Pork: Serves 4-6– From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2-3 lb. pork butt roast
(1) envelope taco seasoning mix
½ -1 cup water

Place all ingredients in crock pot and cook on Low 24 hr. Remove meat and shred, return to pot and heat through. Serve on rolls.
Topping suggestions: diced tomatoes, sliced onions, lettuce

Posts from the ‘Seasonal’ Category

Your Shopping Cart

Archives