Monday, December 27, 2004
Ring in the new year with some old favorites
This New Year’s Eve, time will move forward. But that doesn’t mean recipes have to be trendy. Often nostalgic recipes provide a tasty reminder of simpler times, even though some of these dishes never go out of style. Whether you are celebrating with family or hosting a party for many friends, retro food is as comforting as it is entertaining.
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Creamy Veggie Fondue
1/4 cup white wine
1 8-ounce package shredded Cheddar cheese
1 8-ounce package shredded Monterey Jack cheese
1 8-ounce package cream cheese, softened
1/4 cup milk
1/4 cup chopped green onions
1/4 cup frozen chopped spinach, thawed and drained
1 teaspoon ground dry mustard
1/8 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon coarsely ground black pepper
In a medium saucepan over medium heat, mix together wine, Cheddar cheese, Monterey Jack cheese and cream cheese. Cook, stirring frequently, until melted, about 10 minutes. Add milk and mix well. Stir in green onions, spinach, dry mustard, cayenne pepper, garlic powder and black pepper. Continue cooking until all ingredients are well blended, about 10 minutes. Transfer mixture to a double boiler or fondue pot to keep warm while serving. Makes 32 servings.
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Pigs in a Blanket
2 8-ounce cans refrigerated quick crescent dinner rolls
1 16-ounce package cocktail franks
Preheat oven to 375 degrees. Working with one package of rolls at a time, separate dough into 8 triangles. Cut each triangle into thirds. Place one cocktail frank on widest end of triangle and roll up tightly. Place on ungreased cookie sheet, point side down. Repeat with remaining dough and franks. Bake until golden brown, about 12 to 15 minutes. Serve warm. Makes 48 pigs.
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Martini
1/2 fluid ounce dry vermouth
4 fluid ounces gin
2 pimento-stuffed green olives
Fill a cocktail shaker with ice. Pour in vermouth and gin. Shake gently while counting to 30. Divide into 2 cocktail glasses. Garnish with 1 olive each. Makes 2 servings.
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Pantry Pointers
Set the mood for a retro party with dim lights and lit candles. For music that will add to the theme without overpowering the party, try Bobby Darin, Frank Sinatra, or Sammy Davis, Jr.
Sometimes the little details can add just the right touch to a retro party. Set out an ice bucket with tongs, cocktail napkins, olives, cherries and salted nuts to complete the retro look whether or not you are serving alcohol.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com
Monday, December 20, 2004
Make delicious holiday treats in mini-muffin pans
Whether you’re making a treat for Santa, a dessert for a party or sweets for a family gathering, few things are as appealing as homemade cookies. But cutout cookies can be time consuming to make. For pretty presentation without a lot of work, try adding cookies or cupcakes baked in miniature muffin pans to your holiday cookie tray.
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These cookies will look slightly undercooked when you remove them from the oven. They will set as they cool.
Peanut Butter Cookie Cups
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate-covered peanut butter cups, such as Reece’s, unwrapped
Preheat oven to 375 degrees. In a large bowl, combine flour, salt and baking soda; set aside.
In a separate bowl, cream together butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape dough into 1-inch balls and place each into an ungreased miniature muffin cup. Bake until centers puff up and edges begin to brown, about 8 to 10 minutes. Remove from oven and immediately press a peanut butter cup into each cookie. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Makes 40 cookies.
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Date Nut Cupcakes
1 cup chopped dates
1 teaspoon baking soda
1 tablespoon butter or margarine, softened
1 cup boiling water
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon salt
1-1/2 cups all-purpose flour
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Place paper lines in miniature muffin cups. In a large bowl, combine dates, baking soda and butter. Add boiling water and mix well. Allow to cool about 10 to 15 minutes. Add sugar, egg, vanilla extract and salt; mix well. Add flour and mix until just combined. Stir in walnuts. Fill lined muffin cups about 3/4 full. Bake until golden brown, about 15 to 20 minutes. Makes 40 cupcakes.
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Pantry Pointers
If you only have one miniature muffin pan, just bake a dozen at a time and allow the pan to cool in between baking.
If you get near the end of your batter and don’t have enough to fill the entire miniature muffin pan, place a little water in the empty cups to protect the pan from burning and warping.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com
Monday, December 13, 2004
Impress your guests with layered salads
Few things look as nice—or as impressive—on the holiday dinner table than a colorful layered salad. And while they may look like a lot of work, you won’t be fussing with last-minute preparations as guests arrive because these salads have to be made ahead of time. Just be sure to serve layered salads in a glass container, such as a trifle bowl.
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There are many variations of seven-layer salads, but most of the popular ones contain lettuce, peas, cheese, bacon and mayonnaise. If calories are a concern, substitute turkey bacon and light mayonnaise.
Seven-Layer Salad
1 16-ounce package salad greens
1 cup thinly sliced celery
1/2 cup chopped green pepper
1/4 cup sliced green onions
1 12-ounce package bacon, cut into 1-inch pieces and cooked
1 10-ounce package frozen green peas, thawed
1-1/2 cups mayonnaise
3/4 cup shredded cheddar cheese
Place greens in large glass bowl. Layer celery, green pepper, onions, bacon and peas over greens. Spread mayonnaise evenly over peas, covering the top completely and sealing to edge of bowl. Sprinkle with cheese. Cover and refrigerate 2 to 12 hours to blend flavors. Toss before serving, if desired. Makes 6 servings.
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Sour cream is a change from the typical cream cheese or whipped cream toppings, but it works with this recipe. Use the full amount of sour cream for the best flavor. If a garnish is desired, sprinkle crushed pecans or walnuts over the top before serving.
Ruby Red Layered Salad
1 3-ounce package raspberry flavored gelatin mix
2 cups boiling water, divided
1 10-ounce package frozen raspberries
1 16-ounce container sour cream
1 3-ounce package cherry flavored gelatin
1 8-ounce can crushed pineapple, drained
1 16-ounce can whole cranberry sauce
Dissolve raspberry gelatin in 1 cup boiling water. Add frozen raspberries, and stir until well mixed. Pour into a glass bowl. Refrigerate until almost firm, about 30 to 60 minutes. Spread sour cream over firm gelatin; refrigerate. Dissolve cherry gelatin in 1 cup boiling water. Stir in crushed pineapple and cranberry sauce. Chill until partially set, about 20 to 40 minutes. Spoon cherry gelatin mixture over sour cream layer. Chill until firm, about 2 hours. Makes 8 servings.
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Pantry Pointers
To keep lettuce fresh, store it in the vegetable crisper of your refrigerator. Keep bagged lettuce in its original bag. Wrap heads of lettuce in a paper towel and store in a plastic bag.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com
Monday, December 06, 2004
Warm up your holidays with festive beverages
Whether you are hosting a holiday party or relaxing at home, this time of year is perfect for hot beverages that feature the flavors of the seasons. When paired with homemade or purchased cookies, hot beverages can be the basis of a simple party. They also are perfect after an afternoon of playing in the snow or an evening of caroling.
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This recipe has the added bonus of making your house smell wonderful while you prepare it.
Hot Apple Cider
6 cups apple cider
3 tablespoons maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips
Additional cinnamon sticks, optional
In a large saucepan, combine cider and maple syrup. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in cheesecloth or a coffee filter; fold up sides to make a bundle and tie with kitchen string. Place the spice bundle into the cider mixture. Heat the cider over medium heat until hot but not boiling, about 5 to 10 minutes. Remove cider from heat and discard spice bundle. Garnish with additional cinnamon sticks if desired. Makes 6 servings.
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Chocolate and peppermint go well together, and this recipe makes the combination festive. Crush the candy canes well so the cocoa doesn’t have chunks of peppermint in it.
Candy Cane Cocoa
4 cups milk
3 1-ounce squares semisweet chocolate, chopped
4 small peppermint candy canes, crushed
Whipped cream and additional candy canes, optional
In a saucepan over medium heat, heat milk until hot but not boiling. Whisk in the chocolate and crushed candy canes until melted and smooth. Garnish with whipped cream and candy canes if desired. Makes 4 servings.
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Keep this mix on hand and you’ll have a handy beverage for unexpected guests. It also makes a nice gift.
Cinnamon Coffee Mix
7 tablespoons instant coffee granules
1/4 cup powdered nondairy creamer
3 tablespoons granulated sugar
3 tablespoons nonfat dry milk powder
1 teaspoon ground cinnamon
In an airtight container, combine the coffee granules, creamer, sugar, milk powder and cinnamon. Store in a cool, dry place for up to 2 months. Makes about 5 servings.
To prepare 1 serving of coffee, combine 1 cup boiling water with 3 tablespoons coffee mix in a mug; stir well.
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Pantry Pointers
For easy entertaining, keep cocoa warm in a slow cooker and allow guests to serve themselves. Have candy canes, cinnamon sticks and marshmallows handy and guests can garnish their own drinks.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 29, 2004
Buttermilk adds flavor without adding fat
Contrary to popular belief, buttermilk is not high in fat like butter. Buttermilk originally got its name because it was the liquid leftover after butter was churned. Today, most of the buttermilk found in grocery stores is made by adding culture to skim milk and allowing it to ferment. No matter how it is made, it is thicker than regular milk but thinner than cream, and has a variety of uses in cooking and baking.
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This recipe also makes good waffles.
Buttermilk Pancakes
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 egg
1 tablespoon butter or margarine, melted
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In a separate bowl, beat together buttermilk, egg and melted butter. Lightly coat a griddle or skillet with oil or nonstick cooking spray; heat over medium-high heat. Pour the wet mixture into the dry mixture and stir until just blended. Pour or spoon batter, 1/2 cup at a time, onto the prepared griddle. Cook on both sides until golden brown, flipping when the surface begins to bubble. Makes 4 servings. Per serving: 193 calories, 5 grams fat, 30 grams carbohydrates and 1 gram fiber.
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This coleslaw tastes a lot like KFC coleslaw. To get the full effect, be sure to chop the cabbage into very fine pieces.
Restaurant Coleslaw
8 cups finely chopped cabbage (about 1 head)
1 medium carrot, shredded
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup mayonnaise
1/4 cup buttermilk
1/4 cup milk
2 tablespoons white vinegar
2 tablespoons lemon juice
In a large bowl, combine cabbage, carrots and onion. In a small bowl, whisk together sugar, salt, pepper, mayonnaise, buttermilk, milk, vinegar, and lemon juice until smooth. Pour over cabbage mixture; toss until well coated. Cover and refrigerate for at least 2 hours before serving. Makes 10 to 12 servings. Adapted from Top Secret Recipes (http://www.topsecretrecipes.com). Per serving: 111 calories, 8 grams fat, 10 grams carbohydrates and 2 grams fiber.
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Pantry Pointers
To make 1 cup of buttermilk substitute, put 1 tablespoon of lemon juice or vinegar in a measuring cup and add enough milk to make 1 cup.
Store buttermilk in the refrigerator up to two weeks. For drinking, you’ll get the best flavor if you use it within a week. For baking, you can use buttermilk up to the expiration date on the container.
Since buttermilk is low in fat, use it in place of cream and butter in mashed potatoes. You’ll get the taste of butter and cream for fewer calories.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 22, 2004
Save stuffing mix for the day after Thanksgiving
Stuffing is a popular item on the Thanksgiving table, which means sometimes there isn’t enough of it left to go with all the leftover turkey. Keep a box of stuffing mix handy for the day after, and you’ll be able to make one of the following recipes. Use these recipes anytime you want a taste of Thanksgiving, just substitute thick slices of deli turkey for the cooked, chopped turkey.
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Leftover Turkey Casserole
1 6-ounce package dry bread stuffing mix
1 16-ounce container sour cream
1 10.75-ounce can condensed cream of mushroom soup, undiluted
1 10.75-ounce can condensed cream of celery soup, undiluted
1 1-ounce package dry onion soup mix
2 14.5-ounce cans French-style green beans, drained
2 cups chopped cooked turkey
Preheat oven to 350 degrees. Prepare stuffing according to package directions. In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix.
Lightly coat a 9x13-inch dish with nonstick cooking spray. Spread the green beans over the bottom of the dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing. Bake until browned and bubbly, about 30 minutes. Makes 12 servings.
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Five-Ingredient Thanksgiving Meal
1 6-ounce package stuffing mix
2-1/2 cups chopped cooked turkey
1 10-ounce package frozen cut green beans, thawed
1 12-ounce jar turkey gravy
1/4 teaspoon ground pepper
Preheat oven to 350 degrees. Prepare stuffing mix according to package directions. Lightly coat an 11x7-inch baking dish with nonstick cooking spray. Spread the stuffing over the bottom of the dish. Top with turkey, beans, gravy and pepper. Cover and bake until heated through, about 30 minutes. Makes 6 servings.
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Turkey and Cornbread Salad
1 6-ounce package cornbread stuffing mix
2 cups chopped cooked turkey
1 8-ounce can whole kernel corn, drained
1/2 cup chopped green pepper
1/2 cup finely chopped onion
1 2-ounce jar chopped pimiento, drained
1 cup prepared buttermilk salad dressing
Reserve 1/4 cup stuffing mix for garnish. In large bowl combine remaining stuffing mix, turkey, corn, green pepper, onion, pimiento and dressing. Mix thoroughly; cover and refrigerate 4 hours or overnight. To serve, top salad with reserved stuffing mix. Makes 8 servings. Adapted from The National Turkey Federation.
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Pantry Pointers
After Thanksgiving dinner, refrigerate leftovers within 2 hours. Leftovers will keep in the refrigerator up to 4 days. Leftover turkey will keep in the freezer up to 4 months.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 15, 2004
Include biscuits in your Thanksgiving menu
With all the food on the Thanksgiving table, it would seem like there would be no room for biscuits and rolls. Yet for many people, biscuits and rolls are as important to the meal as the turkey. Whether you start from scratch or from a can, serve your guests special biscuits fresh out of the oven.
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Homemade Biscuits
2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 cup shortening
1 egg
2/3 cup milk
1 tablespoon honey
Preheat oven to 425 degrees. In a bowl, combine flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. In a separate bowl, combine the egg, milk and honey; stir into flour mixture until just combined. Turn onto a floured surface; knead 8 to 10 times. Roll out to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter. Place 1 inch apart on an ungreased baking sheet. Bake until golden brown, about 10 to 12 minutes. Makes 10 biscuits.
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If you don’t have time to make biscuits from scratch, make refrigerated biscuits your own by adding seasonings.
Poppy Seed Biscuit Ring
1/3 cup butter or margarine, melted
1 teaspoon dried minced onion
1 teaspoon poppy seeds
1/2 teaspoon dried minced garlic
2 12-ounce tubes refrigerated buttermilk biscuits
Preheat oven to 400 degrees. Lightly grease a 10-inch fluted tube pan. In a bowl, combine butter, onion, poppy seeds and garlic. Separate each tube of biscuits into 10 biscuits; dip in butter mixture and stand up on end in prepared pan. Bake until golden brown, about 14 to 16 minutes. Immediate invert onto a serving plate. Makes 10 to 15 servings.
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Serve this spread with biscuits, breads or muffins.
Pumpkin Apple Butter
1 15-ounce can pure pumpkin
1 medium apple, peeled and grated
1 cup apple juice
1/2 cup packed brown sugar
3/4 teaspoon pumpkin pie spice
Combine pumpkin, apple, apple juice, sugar and pumpkin pie spice in medium, heavy-duty saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 1-1/2 hours. Store in airtight container in refrigerator for up to 2 months. Makes 24 servings.
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Pantry Pointers
When making biscuits, be sure to knead the dough only as much as the recipe requires. Over handling the dough can result in tough biscuits.
If you don’t have pumpkin pie spice, substitute 3/8 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, 1/8 teaspoon ground allspice and 1/8 teaspoon ground nutmeg.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 08, 2004
Use canned pears to make deliciously different treats
Eating canned pears is a great way to get the recommended number of fruit servings in your diet. They are available all year long, and are not high in calories if you buy them in juice or light syrup. But pears don’t have to be only a healthy snack. In addition to being good straight out of the can, they also add a moist sweetness to many baked goods.
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Mixes are a convenient shortcut to a homemade treat, but that doesn’t mean you can’t add something extra to make the treat special.
Pear-Cranberry Coffee Cake
1 15.6-ounce cranberry-orange quick bread mix
1 15-ounce can sliced pears, drained and halved
1 teaspoon lemon juice
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
2 to 3 tablespoons butter or margarine, melted
Preheat oven to 375 degrees. Lightly grease a 9-inch square baking pan.
Prepare bread mix according to package directions; pour batter into prepared pan. Sprinkle lemon juice on pears; arrange over batter.
In a bowl, combine flour, sugar and cinnamon. Add butter; mix until crumbly. Sprinkle mixture over pears, Bake until a toothpick inserted near the center comes out clean, about 35 to 40 minutes. Makes 9 servings.
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The pears add a sweet surprise to every slice of this low-fat cake that has only 4 grams of fat per serving.
Low-Fat Pear Bundt Cake
1 15.25-ounce can pears in light syrup, drained, syrup reserved
1 18.25-ounce white cake mix, unprepared
2 egg whites
1 egg
2 teaspoons confectioners’ sugar
Preheat oven to 350 degrees. Coat a 10-inch fluted tube pan with nonstick cooking spray and dust with flour; set aside.
Chop pears. Place pears and syrup in a mixing bowl; add cake mix, egg whites and egg. Beat with a mixer on low speed for 30 seconds. Increase speed to high and beat for 4 minutes.
Pour batter into prepared pan. Bake until a toothpick inserted near the center comes out clean, about 50 to 55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar. Makes 16 servings.
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Pantry Pointers
Store unopened canned fruits in a cool place and they should retain their quality for a year or more. Canned fruit stored longer often is safe to eat but may have lost some color, flavor or texture. After canned fruit has been opened, store leftover fruit in the refrigerator and use within a few days.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com
Breakfast • Desserts and Treats • (0) Contributions • Permalink
Monday, November 01, 2004
Turn lean venison into a healthy meal
This fall’s deer population is looking good for hunters. Whether you get your own deer or have friends willing to share theirs, venison just might be featured on your dinner table sometime soon. Venison is lower in fat, calories and cholesterol than many cuts of beef, and is a tasty ingredient in a healthy meal.
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This recipe makes a hearty stew. If you prefer a thinner soup, use less pasta.
Venison Italian Stew
1 tablespoon canola oil
1 pound ground venison
1 medium onion, chopped
2 cloves garlic, minced
1 14.5-ounce can stewed tomatoes
2 8-ounce cans tomato sauce
3 cups water
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can green beans, rinsed and drained
1 medium carrot, chopped
1 medium zucchini, chopped
8 ounces uncooked spiral pasta
In a large pot, heat oil over medium heat. Add venison, onion, and garlic and cook until meat is no longer pink. Add tomatoes, tomato sauce, water, basil, oregano, salt and pepper. Bring to a boil; reduce heat and simmer for 30 minutes. Stir in pinto beans, green beans, carrots and zucchini; simmer for 90 minutes. Add pasta and cook until tender. Makes 8 servings.
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Venison Stroganoff
1 pound venison, cut into cubes
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 small onion, chopped
2 10.75-ounce cans condensed cream of mushroom soup, undiluted
1 16-ounce package uncooked egg noodles
1 8-ounce container sour cream
Season venison with pepper and garlic powder. Sauté onion in a large nonstick skillet coated with nonstick cooking spray until soft, about 3 to 5 minutes. Add venison and cook until meat is no longer pink. Add soup; reduce heat to low and simmer for 20 minutes. While venison mixture simmers, cook egg noodles according to package directions. Just before serving, stir sour cream into meat mixture and heat through without bring to a boil. Serve over noodles. Makes 4 servings.
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Pantry Pointers
To avoid the gamey flavor of venison, marinate the meat before cooking. For best results, use a marinade that contains a high-acid liquid like lemon juice, tomato juice, vinegar or wine.
Venison tends to be a deeper red color than beef and sometimes this makes venison look underdone even when it is thoroughly cooked. For best results, use a meat thermometer and cook until venison reaches 160 degrees.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 25, 2004
Darken up your Halloween menu
When it comes to decorating for Halloween parties, black and orange are popular colors. But many holidays revolve around food, and Halloween is no different. From children’s parties to adult parties to school parties, food is often the focus of the event. Whether you are trying to serve fun foods or scary foods, few things are as festive for Halloween as food and beverages that are as black as the Halloween night—and fit well with black and orange decorations.
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The colors of grape and orange drink mixes combine to make a deep, dark and scary punch.
Black Halloween Punch
1 .13-ounce envelope unsweetened grape drink mix, such as Kool-Aid
1 .13-ounce envelope unsweetened orange drink mix, such as Kool-Aid
2 cups granulated sugar
12 cups cold water
1 liter ginger ale
Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Makes about 32 servings.
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To easily make a cup of strong brewed coffee, add 1 tablespoon instant coffee to 1 cup hot water.
Black Magic Cake
1-3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans or one 9x13-inch pan; set aside.
In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center of flour mixture; add eggs, coffee, buttermilk, oil and vanilla. Beat on medium speed for 2 minutes. Batter will be thin. Pour into prepared pans.
Bake until toothpick inserted into center of cake comes out clean, about 30 to 40 minutes. Cool for 10 minutes, then remove from pans and place on wire rack to cool completely. Frost as desired. Makes 24 servings.
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Pantry Pointers
Gummy worms are a great addition to any Halloween party. For creepier beverages, fill ice cube trays with water and add a gummy worm to each cube. Freeze until solid. Simple cupcakes become Halloween treats when gummy worms are crawling out of them.
Turn store-bought white frosting into Halloween orange frosting with food coloring. For every tub of ready-to-spread frosting, add 4 to 5 drops yellow food coloring and 3 drops red food coloring. Mix well.
The Practical Pantry ©2004 Tammy P. Olson
Beverages • Desserts and Treats • (0) Contributions • Permalink
Monday, October 18, 2004
Melt some Swiss cheese to make a hearty sandwich
Sometimes a sandwich just isn’t a sandwich without a slice or two of cheese in it, especially a sandwich served hot. Although cheddar and American cheeses often come to mind first, don’t forget about Swiss cheese. Swiss cheese melts well and adds flavor to almost any hot and hearty sandwich. Just remember to melt Swiss cheese over low or medium heat as high heat can cause the cheese to become rubbery.
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Reuben Sandwiches
2 tablespoons butter or margarine
8 slices rye bread
8 slices deli corned beef
4 slices Swiss cheese
1 cup sauerkraut, drained
1/2 cup Thousand Island dressing, regular or reduced fat
Spread butter lightly on one side of each bread slice. Spread dressing on non-buttered sides. On 4 bread slices, layer 1 slice cheese, 1/4 cup sauerkraut and 2 slices corned beef. Top with remaining bread slices, buttered sides out. Grill sandwiches in a large nonstick skillet over medium heat until both sides are golden brown, about 5 to 10 minutes per side. Serve hot. Makes 4 servings.
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If you don’t have horseradish mustard, substitute your favorite deli-style mustard.
Hot Ham and Cheese Sandwiches
2 tablespoons butter or margarine, softened
1 tablespoon prepared horseradish mustard
1 tablespoon chopped onion
1/2 teaspoon poppy seeds
1/2 teaspoon dried dill
4 slices Swiss cheese
8 slices deli cooked ham
4 sandwich buns
Preheat oven to 250 degrees. In a small bowl, combine butter, mustard, onions, poppy seeds and dill. Spread mixture on insides of buns. Place a slice of cheese and a slice of ham inside each bun. Wrap buns in aluminum foil and place on baking sheet. Bake until cheese melts, about 15 to 20 minutes. Makes 4 servings.
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Pantry Pointers
Swiss cheese is an excellent choice for grilled cheese sandwiches. Add sliced ham, thinly sliced tomatoes, thinly sliced onion or cooked bacon before grilling to make the sandwich more filling.
If stored tightly wrapped in the refrigerator, blocks of Swiss cheese will keep up to two months and sliced Swiss cheese up to one month. Freezing Swiss cheese may cause it to become crumbly, but it will keep frozen up to six months.
Gruyére, Emmentaler and American Swiss cheese may be substituted for Swiss cheese in most recipes. American Swiss cheese is not aged as long as other varieties and has a more mild flavor.
The Practical Pantry ©2004 Tammy P. Olson
Monday, October 11, 2004
Use inexpensive eggs at any meal
At a cost of well under a dollar a pound, eggs are an economical choice for more than just Sunday breakfast. And since eggs are high in protein and always available, let them make an appearance at lunch or dinner in one of the following tasty recipes, adapted from the American Egg Board at http://www.aeb.org.
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Honey Mustard Scramble
1 teaspoon butter or margarine
1/2 cup shredded carrots
1/3 cup chopped onions
1/2 cup chopped green pepper
4 eggs
1 tablespoon milk
1 tablespoon honey mustard
1/8 teaspoon salt
1/8 teaspoon pepper
2 pita breads, halved
Additional honey mustard
Lettuce leaves
In a skillet, melt butter over medium heat. Add carrots, onions, and peppers. Cook over medium heat, stirring occasionally, until vegetables are tender. In medium bowl, beat together eggs, milk, mustard, salt, and pepper until blended. Pour over vegetables and continue cooking. Move eggs around with a spatula until eggs are thickened and cooked through. To serve, spread each pita half with mustard, line with lettuce leaves, and spoon in about 1/2 cup of egg mixture. Makes 2 to 4 servings.
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If you don’t have a skillet with an ovenproof handle, remember to be very careful removing the skillet from the oven.
Fajita Frittata
1 tablespoon butter or margarine
1/2 cup thinly sliced green pepper
1/2 cup thinly sliced onion
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 cup chopped tomato
4 eggs
1/4 cup water
1 medium tomato, sliced
2 tablespoons shredded low-moisture part skim mozzarella cheese
Salsa, optional
Sour cream, optional
In a 10-inch omelet pan or skillet, melt butter over medium heat. Add pepper, onion, chili powder and cumin. Cook, stirring occasionally, until pepper is soft and onion is translucent, about 3 to 4 minutes. Add chopped tomato; cook 1 minute. Remove from heat; set aside. In medium bowl, beat together eggs and water until blended. Pour over vegetables. Cook until eggs are almost set, about 6 to 8 minutes. Top with tomato slices; sprinkle with cheese. Broil about 6 inches from heat until cheese is melted and eggs are completely set, about 1 to 2 minutes. Cut into wedges. Top with salsa and sour cream, if desired. Makes 2 to 4 servings.
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Pantry Pointers
To preserve uncooked egg whites, freeze them in ice cube tray compartments. Once frozen, pop them out of the tray and store in freezer bags for up to six months.
The Practical Pantry ©2004 Tammy P. Olson
Monday, October 04, 2004
Don’t save sweet potatoes for the holidays
Sweet potatoes may be available nearly all year long, but this time of year is when they are at their best. Maybe that’s why so many people associate this moist and sweet vegetable with fall and winter holidays. But sweet potatoes are versatile, nutritious and colorful enough to make an appearance on the dinner table much more often.
Although you still might want to save your recipes for marshmallow-topped casserole and sweet potato pie for the holidays, but that doesn’t mean you can’t add mashed, baked or fried sweet potatoes to everyday meals. The canned and frozen varieties make a good substitute during those few times during the year that fresh sweet potatoes are difficult to find.
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Tropical Sweet Potatoes
4 large sweet potatoes (about 3-1/2 pounds)
1 8-ounce can crushed pineapple, undrained
6 tablespoons butter or margarine, melted
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup crushed saltine crackers
2 tablespoons brown sugar
In a large saucepan, cover sweet potatoes with water; bring to a boil. Reduce heat; cover and simmer until tender, about 25 to 30 minutes. Drain and cool. Peel the potatoes and place in a mixing bowl; mash. Add the pineapple, 2 tablespoons melted butter, salt and pepper; mix well. Transfer potato mixture to a greased 2-quart baking dish. Combine saltines, brown sugar and remaining 4 tablespoons butter; sprinkle over potatoes. Bake, uncovered, until topping is golden brown, about 30 minutes. Makes 8 to 10 servings.
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Baked Sweet Potatoes
3 large sweet potatoes
2 tablespoons olive oil
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Preheat oven to 350 degrees. Peel the sweet potatoes and cut into cubes about 1 to 1-1/2 inches in size. Place the cubes in a baking dish and drizzle with oil; turn potatoes until evenly coated. Sprinkle with oregano, pepper and salt. Bake until potatoes are soft, about 1 to 1-1/4 hours. Makes 4 servings.
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Pantry Pointers
When buying sweet potatoes, look for potatoes without bruises, spots or extended roots.
Do not wash sweet potatoes before storing. Sweet potatoes keep best in a dark, dry location. Refrigeration, however, will cause the flavor to decline and is not advised. They don’t keep as long as regular potatoes, so try to use them within a week of purchasing them.
You can sweet potatoes for regular potatoes in most recipes and squash in many recipes.
The Practical Pantry ©2004 Tammy P. Olson
Monday, September 27, 2004
Make dinner and dessert with in-season apples
Whether you’re headed to the apple orchard after the leaves begin to turn or you just enjoy the wonderful selection at the grocery store, apples are abundant this time of year. Apples are good tasting and also are good for you. An average apple contains vitamin A, vitamin C and thiamin, along with minerals, antioxidants and fiber--all for only 90 calories.
With the versatility of this nutritious fruit, it’s nearly impossible to run out of ways to use them. From breakfast to dessert, this fall fruit brings something special to any course.
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For breakfast, try these apples on top of pancakes or waffles. For dinner, try them as a side dish with roasted pork or poultry or as a dessert topping on ice cream.
Sautéed Apples
1/4 cup butter or margarine
4 large tart apples, peeled, cored and sliced 1/4-inch thick
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes. In a small bowl, whisk cornstarch and water until smooth; add to skillet and mix well. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm. Makes 8 servings.
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Turn summer ice cream into a fall treat with this delicious topping.
Hot Apple Ice Cream Topping
1/2 cup granulated sugar
1/2 cup orange juice
1/4 cup lemon juice
1/2 teaspoon ground cinnamon
5 cups sliced peeled apples
In a saucepan over medium heat, combine sugar, orange juice, lemon juice and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add apples and return to a boil. Reduce heat; cover and simmer until the apples are tender, about 10 minutes. Serve warm over ice cream. Makes 2-1/2 cups topping.
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Pantry Pointers
When choosing apples, look for smooth-skinned, crisp, juicy apples that are well-colored for their variety. Avoid apples with bruises, soft spots or wrinkled skin.
Since warm temperatures shorten the storage life of apples, store them in the refrigerator. Keep apples in plastic bags with small air holes to maintain a high moisture level and delay shriveling.
Most 9-inch pie recipes require about 2 pounds of apples. There are about 2 large or 3 medium apples in 1 pound, about 3 cups of peeled and cut-up fruit.
Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, September 20, 2004
Flatten your meat for a faster cooking dinner
When time is short and hunger is long, it can seem like any type of meat takes forever to cook. But if you pound the meat first, it will cook faster and more evenly. This step also helps tenderize the meat. Just remember to not taking the term “pounding” too literally. For best results, push the meat outward to flatten it rather than pound it.
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Serve scaloppine with rice or pasta and a vegetable.
Pork Scaloppine
1 pound pork tenderloin
1 teaspoon butter or margarine
1 teaspoon olive oil
1/2 cup all-purpose flour
Salt and pepper to taste
Cut tenderloin crosswise into eight equal pieces. Place each tenderloin piece between two pieces of plastic wrap. Using heel of hand, gently press tenderloin pieces to a thickness of 1/8 inch. Coat each piece lightly with flour, shake off excess.
Heat butter and oil in a nonstick skillet over high heat. Add pork and cook until brown, about 2 minutes on each side. Remove pork to serving platter, season with salt and pepper and serve immediately. Makes 4 servings. Recipe adapted from the National Pork Board at http://www.otherwhitemeat.com.
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Orange-Glazed Turkey Cutlets
1 pound turkey breast cutlets or slices
Salt and pepper to taste
1/4 teaspoon ground cinnamon
2 teaspoons vegetable oil
1/3 cup orange marmalade
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon powdered ginger
Place each cutlet or slice between two pieces of plastic wrap. Gently pound meat to an even thickness. Lightly sprinkle one side of cutlets with salt, pepper and 1/4 teaspoon ground cinnamon. Heat oil in a large nonstick skillet over medium-high heat. Add turkey and cook until no longer pink in center, about 1 to 2 minutes per side. Remove turkey to platter and keep warm.
In a small saucepan over medium heat, combine marmalade, remaining cinnamon, nutmeg and ginger; cook until mixture is heated throughout, about 1 to 2 minutes. Return turkey cutlets to pan and heat. To serve, spoon marmalade sauce over cutlets. Makes 4 servings. Recipe adapted from The National Turkey Federation at http://www.eatturkey.com.
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Pantry Pointers
When using a meat pounder, you’ll get more tender meat if you use the flat side rather than the dimpled side. If you are using plastic wrap to save on cleanup time, the flat side won’t tear at the wrap.
In a pinch, use a sturdy coffee mug or the bottom of a small saucepan to gently pound meat.
The Practical Pantry © 2004 Tammy P. Olson