Sunday, February 25, 2007
Cook up some green beans
Fresh isn’t always best when it comes to vegetables, especially this time of year. Since frozen vegetables are picked and processed at the height of freshness, they often contain more color, flavor and nutrients than fresh. Long shipping times can reduce the nutritional quality of produce as vitamins break down over time. As an added bonus, frozen vegetables like green beans don’t need to be washed or cut, which reduces preparation at mealtime.
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Seasoned Beans and Tomatoes
1 medium onion, diced
2 tablespoons vegetable oil
2 cups frozen green beans, thawed
1 14.5-ounce can diced tomatoes, undrained
1 tablespoon granulated sugar
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon pepper
In a skillet over medium heat, sauté onion in oil until tender. Stir in green beans, tomatoes, sugar, salt, cloves, and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat until beans are tender. Serve with a slotted spoon. Makes 4 servings.
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Spicy Green Beans
2 teaspoons olive oil
1/2 onion, finely chopped
3 cloves garlic, finely chopped
3 links spicy pork sausage, sliced
1/2 cup water
1 16-ounce package frozen green beans
Seasoning salt to taste
Heat oil in a large saucepan over medium heat. Sauté onion and garlic until tender. Stir in sausage and cook until evenly brown. Pour in water and bring to a boil. Stir in green beans; reduce heat to medium-low, cover and simmer until tender, about 30 minutes. Check water level often and add more as needed to prevent scorching. Season with salt to taste. Makes 4 servings.
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Green Bean and Pea Salad
3 cups frozen French-style green beans, thawed
1 16-ounce package frozen peas, thawed
1 cup chopped celery
1/2 cup chopped green pepper
1/3 cup finely chopped onion
1/4 cup diced pimientos
3/4 cup granulated sugar
1/3 cup cider vinegar
2 tablespoons water
1/2 teaspoon salt
In a large bowl, combine the first six ingredients. In a small bowl, combine the sugar, vinegar, water, and salt; stir until sugar is dissolved. Pour over vegetables; toss to coat. Refrigerate for 3 to 4 hours. Serve with a slotted spoon. Makes 8 servings.
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Pantry Pointers
A bag of frozen peas makes an excellent ice pack because it molds to your body. Wrap it in a towel to insulate the cold before using. The peas can be refrozen and used many times as long as they are labeled properly so that they are not mistakenly eaten.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Sunday, February 18, 2007
Food for Black History Month
Traditional African-American cooking in the United States was more than just comforting, satisfying food. Since it was made by those making the most of limited ingredients and cooking materials, this style of cooking teachers more that just a bit of history. This type of cooking also teaches resourcefulness and creativity.
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Hoppin’ John
1/2 pound bacon, cut into 1-inch pieces
1/2 cup chopped green pepper
2 celery ribs, chopped
6 green onions, sliced
1 cup uncooked long-grain rice
2 cups water
Salt and pepper to taste
1/2 teaspoon ground red pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 15-ounce can black-eyed peas, drained
In a skillet, cook bacon until crisp. Remove bacon, reserving 2 tablespoons of the drippings. Sauté pepper, celery, and onions until almost tender. Add rice, water, red pepper, basil, thyme, and oregano. Cover and simmer 10 minutes. Add peas and bacon; cook until heated through, about 10 minutes. Makes 4 to 6 servings.
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African Peanut Soup
2 tablespoons olive oil or vegetable oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 28-ounce can crushed tomatoes, undrained
8 cups vegetable broth
1/4 teaspoon black pepper
1/4 teaspoon chili powder, optional
2/3 cup crunchy peanut butter
1/2 cup uncooked brown rice
Heat oil in a large stock pot over medium-high heat. Cook onions and bell peppers until tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, broth, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve. Makes 10 servings.
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Easy Peach Cobbler
1 20-ounce can peach pie filling
1/4 teaspoon ground cinnamon
1-1/2 cups baking mix, such as Bisquick
1/3 cup granulated sugar
1/4 cup milk
Preheat oven to 350 degrees. Combine the pie filling and the cinnamon. Pour into an 8x8-inch baking dish. In a bowl, combine baking mix and sugar. Stir in the milk. Drop by spoonfuls over the pie filling mixture. Bank until golden brown, about 25 to 30 minutes. Makes 8 to 10 servings.
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Pantry Pointers
Soul food recipes traditionally are made by eye-balling ingredients. While that often works to create a flavorful dish, it doesn’t always work for a healthy diet. Measuring ingredients, especially fats such as oil or butter, will help you control the calories in your meal.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, February 05, 2007
Make sweets for your sweetie
Sweet treats almost always make thoughtful Valentine’s Day gift. Making the treats yourself make them an even more special gift.
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Chocolate coating wafers typically are sold with candy making supplies.
Chocolate-Covered Cherries
60 maraschino cherries with stems
3 tablespoons butter, softened
3 tablespoons corn syrup
2 cups sifted confectioners’ sugar
1 pound chocolate coating wafers
Drain cherries and set on paper towels to dry. In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners’ sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
Melt confectioners’ coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. For best results, allow to set for a week or more. Makes 60 candies.
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Chocolate Cherry Dessert
26 chocolate wafer cookies, crushed
1/4 cup butter or margarine, melted
1 cup (8 ounces) sour cream
1 3.9-ounce package instant chocolate pudding mix
3/4 cup milk
1 21-ounce can cherry pie filling
In a mixing bowl, combine wafer crumbs with butter. Press into the bottom of an 8-inch square baking pan. Place in freezer for 10 minutes. In another bowl, combine sour cream, pudding, and milk; beat on low for 1-1/2 minutes. Spread over crust. Spoon pie filling on top. Cover and refrigerate until ready to serve. Makes 9 servings.
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Chocolate-Covered Strawberries
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves
Insert toothpicks into the tops of the strawberries. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. Turn the strawberries upside down and place on waxed paper lined sheets or insert the toothpicks into Styrofoam to cool. Makes 3 cups.
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Chocolate Mousse with Strawberries
1 1.4-ounce package sugar-free instant chocolate fudge pudding mix
1 cup cold fat-free milk
1-3/4 cups reduced-fat whipped topping
Whole fresh strawberries
In a mixing bowl, beat pudding and milk until blended, about 2 minutes. Fold in whipped topping. Serve with strawberries for dipping or over slices of angel food cake. Makes 2-1/2 cups.
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Pantry Pointers
If you plan on baking a special chocolate treat for Valentine’s Day but find you are out of unsweetened chocolate, you can substitute three tablespoons cocoa and one tablespoon shortening for each square.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 29, 2007
Soups to comfort the soul
I join many of you in mourning the tragic loss of David Heiller, former owner and editor of the Askov American. It seems like just yesterday Ardis Jensen came into the Askov American offices step down as their recipe columnist. As David and Ardis discussed how to best go about getting a new columnist, I jumped in and asked if I could do it. I had writing experience, but I had never written recipes or anything about food, but David was kind enough to give me a chance. I learned a lot from David over the years, and I will miss him—as a mentor and a friend.
Whether you are looking for a something to warm you from a winter chill or sooth you in a time of sadness, soup often fits the bill. It also was a favorite lunch choice when I worked at the American, so it seemed appropriate to include these comforting recipes this week.
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Chicken and Wild Rice Soup
1/2 cup uncooked wild rice
3 tablespoons butter or margarine
1 onion, chopped
1 cup chopped celery
3 tablespoons all-purpose flour
1/8 teaspoon ground pepper
1 10.75-ounce can chicken broth
2 cups milk
2 cups diced cooked chicken
Prepare rice according to package directions. In a large pot over medium heat, melt the butter. Add the onion and celery and sauté until almost tender, about 5 to 10 minutes. Stir in the flour and pepper. Add the broth and milk and stir until soup thickens.
Add the rice and the chicken and cook until heated through, about 10 minutes. Makes 4 to 6 servings.
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Ham and Potato Soup
3-1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3-1/4 cups water
1 tablespoon chicken bouillon granules
1/2 teaspoon ground black pepper
5 tablespoons butter or margarine
5 tablespoons all-purpose flour
2 cups milk
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil; cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thickened, about 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook until heated through. Serve immediately. Makes 8 servings.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 22, 2007
Try cooking with cola
Many people enjoy drinking cola but not as many have tried cooking with it. Cola brings a different twist to recipes without overpowering the food. If calories are an issue, you can try using diet cola in recipes that are not cooked a long time at high temperatures, as that can make diet colas turn bitter.
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Cola Chicken
1/2 cup chopped onion
2 tablespoons vegetable oil
4 4-ounce boneless skinless chicken breast halves
1 12-ounce can cola
1 cup ketchup
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
4-1/2 teaspoons cornstarch
3 tablespoons cold water
In a skillet, sauté onion in oil until tender. Add chicken; brown on all sides. Carefully add cola, ketchup, garlic powder, salt and pepper. Cover and simmer for 25-30 minutes or until chicken juices run clear. Remove the chicken and keep warm. Combine the cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to pan; heat through. Makes 4 servings.
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Cola Pot Roast
1 14.5-ounce can stewed tomatoes
1 cup cola-flavored carbonated beverage
1 packet dry spaghetti sauce mix
1 cup chopped onion
3/4 cup chopped celery
1-1/2 teaspoons salt
1/2 teaspoon garlic salt
3 pounds beef chuck roast
2 tablespoons vegetable oil
In a large bowl, break up tomatoes in their juice. Stir in cola, spaghetti sauce mix, onion, celery, salt, and garlic salt. Stir until spaghetti sauce mix is dissolved.
In a Dutch oven, over medium high heat, brown meat in oil about 10 minutes on each side. Drain off all fat. Pour tomato mixture over meat. Cover, and reduce heat to low. Simmer slowly for about 2 1/2 hours, or until meat is tender. Makes 6 servings.
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This makes a very moist low-fat cake. Because it is tender, it is important to allow the cake to cool completely before trying to cut it.
Diet Cola Cake
1 18- to 19-ounce box chocolate cake mix, unprepared
1 12-ounce can diet cola
Preheat oven according to package directions. Spray a 9x12-inch cake pan with nonstick cooking spray. Mix the dry cake mix with the diet soda. Pour batter into prepared pan and bake according to package instructions. Cool completely. Makes 12 servings.
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Pantry Pointers
For best results when cooking with cola, start with room-temperature cola.
For a flavorful baked ham, baste with cola before putting in the oven and every 30 minutes during cooking.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, January 15, 2007
Use beans in your casserole
Casseroles are a convenient way to serve a hearty meal on a chilly winter night. Just toss in all the ingredients, and while it bakes you’ll have time to relax or catch up on a chore or two.
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Rice and Black Bean Bake
1 15-ounce can black beans, rinsed and drained
1 10-ounce can diced tomatoes and green chilies, undrained
1 8-ounce can tomato sauce
1 8-ounce jar picante sauce
2 cups cooked white rice
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese, divided
Tortilla chips, optional
Preheat oven to 350 degrees. Lightly grease a 13x9-inch baking dish; set aside. In a bowl, combine beans, tomatoes, tomato sauce, and picante sauce. Stir in the rice, sour cream, and 1 cup of cheese. Transfer to prepared baking dish; sprinkle with remaining cheese. Bake, uncovered, until the cheese is melted, about 20 minutes. Serve with tortilla chips if desired. Makes 6 main-dish or 10 side-dish servings.
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Hot Dog Casserole
1 cup ketchup
1/4 cup prepared mustard
1/4 cup granulated sugar
2 tablespoons Worcestershire sauce
2 16-ounce cans baked beans, drained
1 medium onion, chopped
1 green pepper, chopped
1 pound hot dogs, sliced
1 16-ounce can sauerkraut
Preheat oven to 350 degrees. Lightly grease a baking dish; set aside. Mix the ketchup, mustard, sugar, and Worcestershire together; set aside. Sauté the onion and pepper in a skillet that has been coated with nonstick cooking spray and then spread the onion and pepper over the beans. Spread half of the ketchup mixture over the onion and pepper. Place the hot dogs on top of the ketchup mixture. Top with the sauerkraut and then the remaining sauce. Bake until heated through, about 30 minutes. Makes 5 servings.
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One-Pot Casserole
1 pound ground beef, cooked and drained
2 medium potatoes, cooked and cubed
2 8-ounce cans tomato sauce
1 15.5-ounce can black-eyed peas, rinsed and drained
1 15-ounce can lima beans, rinsed and drained
1 8-ounce can mixed vegetables, drained
1 medium onion, chopped
1/8 teaspoon garlic powder
Salt and pepper to taste
Preheat oven to 350 degrees. Lightly grease a 13x9-inch baking dish; set aside. In a large bowl, combine all ingredients and mix well. Transfer to prepared baking dish. Cover and bake until heated through, about 1 hour. Makes 4 to 6 servings.
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Pantry Pointers
By rinsing canned beans before using them, you eliminate some of the sodium and gas-causing sugars.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 08, 2007
Try different meats in meatballs
Meatballs are a fun and delicious addition to any meal. While ground beef may be the most popular main ingredient, it certainly isn’t the only meat that can be formed into meatballs.
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Turkey Meatballs
2 tablespoons olive oil
1 20-ounce package ground turkey (at least 7% fat)
1 egg, beaten
1/3 cup Italian seasoned bread crumbs
Preheat the oven to 350 degrees. Grease a 9x13-inch baking dish with the olive oil, and place it in the oven while preheating.
In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
Bake for 15 minutes in the preheated oven, then turn them over, and continue baking until somewhat crispy on the outside, about 5 additional minutes. Makes 6 servings.
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Venison Meatballs
1 medium onion, finely chopped
1/2 cup uncooked instant rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground venison
3/4 cup water
1/3 cup packed brown sugar
1/3 cup ketchup
1/3 cup condensed tomato soup, undiluted
1 tablespoon ground mustard
2 teaspoons paprika
Preheat oven to 375 degrees. In a bowl, combine onion, rice, salt, and pepper. Crumble venison over mixture and mix well. Shape into 1-1/2-inch balls. Place in a greased 8-inch square baking dish. Combine the remaining ingredients; pour over meatballs. Bake, uncovered, until meat is no longer pink, about 35 to 45 minutes. Makes 4 servings.
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Pork Meatballs
1 egg, lightly beaten
1 slice bread, crumbled
1 garlic clove, minced
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper
3/4 pound ground pork
1 14.5-ounce can beef broth
In a bowl, combine egg, bread, garlic, cheese, salt, parsley, and pepper. Crumble meat over mixture and mix well. Shape into 2-inch balls.
In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook until meat is no longer pink, about 15 additional minutes. Remove with a slotted spoon. Makes 2 servings.
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Pantry Pointers
Instead of buying ready-made meatballs, double your favorite recipe and freeze the extras for a quick weeknight meal. For easy storing, freeze the meatballs on a baking sheet and then place frozen meatballs in freezer bags.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 01, 2007
Keep your resolutions with pineapple
Diets come and diets go, but it’s lifestyle changes that can lead to permanent weight loss. Eating more fruit is a step in the right direction, but it can be difficult to find good-tasting fruit in the middle of winter. Canned fruit, particularly pineapple, helps provide a tasty path toward healthier eating habits.
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Pineapple Chicken
1/2 cup barbecue sauce
1/2 cup orange juice
1/4 cup packed brown sugar
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
4 cups cubed cooked chicken
2 5.5-ounce cans pineapple chunks, drained
1 8-ounce can sliced water chestnuts, drained
1-1/2 teaspoons ground ginger
Hot cooked rice
In a large saucepan, combine barbecue sauce, orange juice, brown sugar, vegetable oil, and flour until smooth. Bring to a boil; reduce heat and simmer for 2 minutes, stirring occasionally. Add the chicken, pineapple, water chestnuts, and ginger; cover and simmer for 10 minutes. Serve over rice. Makes 4 servings. Per serving, without rice: 349 calories and 12 grams fat.
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Slow Cooker Sweet and Sour Sausage
1 pound fully cooked kielbasa, sliced
1 20-ounce can unsweetened pineapple chunks, undrained
1-1/2 cups fresh baby carrots, quartered lengthwise
1 large green pepper, cut into 1-inch pieces
1 medium onion, cut into chunks
1/3 cup packed brown sugar
1 tablespoon soy sauce
1/2 teaspoon chicken bouillon granules
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
2 tablespoons cornstarch
1/4 cup cold water
Hot cooked rice
In a slow cooker, combine kielbasa, pineapple, carrots, green pepper, onion, brown sugar, soy sauce, bouillon, garlic powder, and ginger. Cover and cook on low for 4 to 5 hours. In a small bowl, combine the cornstarch and water until smooth. Stir into the sausage mixture. Cover and cook on high for 30 minutes or until thickened. Serve over rice. Makes 6 servings. Per serving, without rice: 250 calories and 4 grams fat.
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Pineapple Angel Food Cake
1 16-ounce package angel food cake mix
1 20-ounce can crushed pineapple with juice
1 12-ounce container frozen whipped topping, thawed
Preheat oven to 350 degrees. Spray a 9x13-inch pan with vegetable oil spray. In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended. Pour batter into prepared pan. Bake until golden brown, about 25 minutes. Let cool. Serve with whipped topping. Makes 24 servings. Per serving: 127 calories and 4 grams fat.
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Pantry Pointers
For a quick and healthy snack, mix crushed pineapple into cottage cheese.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, December 25, 2006
Food fit for a New Year
New Year’s Eve is more than the last day of the year—it also comes near the end of the holiday season. Whether you are tempted to hold one more party for friends and family or you are a guest wanting to bring something, consider the delicious simplicity of finger foods.
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Six-Cheese Crostini with Apple and Dried Cherry Salad
12 slices (1/2-inch thick) French bread baguette (2 to 3 inches in diameter)
4-1/2 tablespoons olive oil, divided
1 cup (4 ounces) Sargento® Fancy 6 Cheese Italian Shredded Cheese
2 small apples
1/2 cup dried cherries or cranberries
1 tablespoon lemon juice
Preheat oven to 350 degrees. Brush bread slices with 1-1/2 tablespoons olive oil; place on a baking or cookie sheet. Sprinkle cheese evenly over bread. Bake until golden brown, about 12 minutes.
Meanwhile, thinly slice the apples. Cut slices into julienne (matchstick size) strips. If cherries are large, cut into strips. Combine apples, cherries, remaining 3 tablespoons oil and lemon juice; toss well. Season to taste with salt and pepper, if desired.
Arrange warm crostini on 4 serving plates; top with salad. Makes 4 servings. Recipe adapted from Sargento Cheese.
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Marinated Roasted Olives
1 tablespoon extra virgin olive oil
6 large cloves garlic, peeled and lightly crushed
1 pinch red pepper flakes
1/4 teaspoon fennel seeds
1/4 teaspoon dried thyme
1 6-ounce can Lindsay® Black Ripe Pitted or Whole Olives, drained
4 large strips of orange zest
4 large strips of lemon zest
Juice of 1/2 lemon
Salt to taste
Preheat oven to 400 degrees. Using an ovenproof skillet, cook the oil and garlic over moderate heat until the cloves begin to sizzle and become fragrant. Add the red pepper flakes, fennel seeds, and thyme and let sizzle for a few seconds. Add the olives and citrus zest, warming them in the seasoned oil. Transfer to the oven and bake approximately 5 minutes, stirring occasionally until the olives are thoroughly heated and soft. Season with salt and lemon juice. Serve warm. Makes 6 servings. Recipe adapted from Lindsay Olives.
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Pantry Pointers
A cheese board is an easy and appealing treat at any party. Set out three or four kinds of cheese with crackers and bread. If desired, add apples, pears, grapes, or nuts.
Cold party trays consisting of cheese, cooked meats and/or raw vegetables can be prepared the day before, covered with plastic wrap, and refrigerated. However, never add crackers or chips to a tray until ready to serve as they will lose their crispness.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, December 18, 2006
Start Christmas off right
Between gifts, gathering family together, and visiting friends, Christmas can be a hectic day. Starting it out with a hearty breakfast gives your family fuel for the day and gives you time to reflect on the holiday over a special breakfast.
These casseroles take some of the pressure off, as you assemble them the night before and just pop them in the oven in the morning. And since one casserole serves everyone, you won’t find yourself stuck in the kitchen filling orders for different styles of eggs or custom-designed omelets. Serve one of these dishes with a fruit salad and bread or rolls, and you’ve got a special meal on the table in no time at all.
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Make-Ahead Breakfast Casserole
1 pound ground pork breakfast sausage
12 eggs
1 10.75-ounce can condensed cream of mushroom soup, undiluted
1-1/4 cups milk
1 4.5-ounce can sliced mushrooms, drained
1 32-ounce package frozen potato rounds (such as Tater Tots)
1/2 cup (2 ounces) shredded Cheddar cheese
Crumble sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds. Pour into a greased 9x13-inch baking dish. Cover, and chill in the refrigerator overnight.
When ready to bake, preheat oven to 350 degrees. Bake for 45 to 50 minutes. Sprinkle with cheese, and bake until cheese is melted, about an additional 10 minutes. Makes 12 servings.
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Holiday Breakfast Casserole
1 pound ground pork breakfast sausage
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
2 cups (8 ounces) Cheddar cheese, shredded
Crumble sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13-inch baking dish. Cover, and chill in the refrigerator overnight.
When ready to bake, preheat oven to 350 degrees. Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees. Bake until set, about an additional 30 minutes. Makes 8 servings.
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Pantry Pointers
For festive French toast or pancakes, substitute pumpkin pie spice for the nutmeg or cinnamon in your favorite recipe.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, December 11, 2006
Enjoy the taste of eggnog
Some people love eggnog and some people hate it, but there are others who fear it. Traditional eggnog is made with raw eggs, so it isn’t surprising that some people are afraid of food-borne illnesses. But store-bought eggnog usually is pasteurized, which makes it safe. Using pasteurized eggnog alone or as an ingredient in a recipe allows you and your guests to enjoy the eggnog without worry.
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Eggnog Coffee
1/4 cup ground coffee
1/4 teaspoon ground nutmeg
2 tablespoons granulated sugar
1 cup eggnog, warmed
1/2 cup thawed nondairy whipped topping
Place coffee in filter in brew basket of coffee maker; sprinkle with nutmeg. Place sugar in empty pot of coffee maker. Add 2-1/2 cups cold water to coffee maker; brew. When brewing is complete, stir in eggnog.
Pour into 4 mugs. Serve immediately, topped with dollops of the whipped topping. Sprinkle lightly with additional nutmeg, if desired. Makes 4 servings.
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To spike this punch, add up to 1 cup of rum.
Peppermint Eggnog Punch
1 quart peppermint ice cream
1 quart eggnog
4 12-ounce cans ginger ale, chilled
24 small peppermint candy canes for garnish
Set aside 2 or 3 round scoops of ice cream in the freezer for garnish. Stir remaining ice cream until softened. Gradually stir in eggnog and rum. Transfer to a punch bowl; stir in ginger ale. Hang candy canes around the edge of the punchbowl. Float reserved ice cream scoops on top, and serve immediately. Makes 16 servings.
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This recipe allows you to skip the eggs for a quick and tasty version of eggnog.
Mock Eggnog
2 quarts cold milk
1 3.4-ounce package instant French vanilla or vanilla pudding mix
1/4 cup granulated sugar
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/8 teaspoon salt, optional
1 cup whipping cream
Additional nutmeg, optional
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in the sugar, nutmeg, vanilla, and salt if desired. In another mixing bowl, beat cream until thickened, about 3 minutes. Stir into pudding mixture. Refrigerate until serving. Sprinkle with additional nutmeg if desired. Makes about 10 servings.
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Pantry Pointers
To further reduce the chance of becoming ill from egg products, keep leftover eggnog refrigerated. If you want to keep a pitcher of eggnog out, set the pitcher in a bowl of ice. Never leave eggnog at room temperature for longer than two hours.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, December 04, 2006
Host a cookie exchange
An assortment of homemade cookies is great to serve at gatherings or to give as gifts. To make the baking task easier, invite friends to come over with one batch of cookie dough already made, some of their favorite recipes, extra baking sheets, and various ingredients. Start in the morning, and by early afternoon you could be dividing up dozens of holiday cookies.
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Finnish Christmas Cookies
2 cups butter, softened
1 cup granulated sugar
4 cups all-purpose flour
1 egg, beaten
2/3 cup finely chopped almonds
Colored sugar, optional
In a mixing bowl, cream butter and sugar until fluffy. Beat in flour. Cover and refrigerate for 1 hour.
Preheat oven to 350 degrees. Roll out onto a well-floured surface to 1/4-inch thickness. Brush lightly with egg. Sprinkle with almonds and sugar if desired. Using a fluted pastry cutter or knife, cut into 2x1-inch strips. Place 1 inch apart on ungreased baking sheets. Bake until lightly browned, about 10 to 12 minutes. Cool on wire racks. Makes about 6 dozen.
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Fresh Ginger Cookies
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons grated fresh ginger
12 tablespoons butter, softened
1 cup granulated sugar
1/4 cup molasses
1 egg
1 cup granulated sugar
Preheat oven to 350 degrees. In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
Roll dough into 1-1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.
Makes 30 cookies.
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No-Bake Rum Balls
2-1/2 cups crushed vanilla wafers
1 cup confectioners’ sugar
2 tablespoons cocoa powder
1 cup chopped walnuts
3 tablespoons dark corn syrup
1/4 cup rum
In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in chopped walnuts, corn syrup and rum. Mix until well blended. Form dough into 2 inch balls and roll in confectioners’ sugar. Store in covered tin. Makes 3 dozen.
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Pantry Pointers
Always cool the cookie sheet before it for the next batch. If you are in a hurry, run cold water over it and dry it to speed things up.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 27, 2006
Start with tenderized steaks
Tough meat may be inexpensive, but as its name suggests it doesn’t sound like an appealing steak. While cube steak usually comes from a tough cut of meat, the machine used to make the cube-shaped imprints tenderizes the meat. This steak can be cooked slowly to make a satisfying meal or quickly to make an easy entree.
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This main dish works equally well with mashed potatoes, rice, or noodles.
Swiss Steak
4 4-ounce beef cube steaks
1 tablespoon canola oil
1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1 14.5-ounce can stewed tomatoes, cut up
1 8-ounce can tomato sauce
1 teaspoon beef bouillon granules
1 tablespoon cornstarch
2 tablespoons cold water
In a large nonstick skillet, brown cube steaks on both sides in oil over medium-high heat; remove and set aside. In the same skillet, sauté the onion, celery and garlic until tender, about 3 to 4 minutes. Add the tomatoes, tomato sauce, and bouillon. Return steaks to the pan. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 1-1/4 to 1-1/2 hours.
Combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Makes 4 servings.
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Easy Oven Cube Steaks
4 8-ounce cube steaks
1 10.5-ounce can condensed French onion soup
Preheat oven to 350 degrees. In a large skillet over medium heat, briefly brown the cube steaks. Arrange meat in a single layer in a 13x9-inch baking dish and pour the soup over the top. Bake in preheated oven until meat is tender, about 1 hour. Makes 4 servings.
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Steak Parmesan
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
Salt and pepper to taste
2 pounds cube steak
1/4 cup vegetable oil for frying
1 32-ounce jar spaghetti sauce
In a medium bowl, combine the bread crumbs, Parmesan cheese, salt, and pepper. Dredge the meat in the crumbs. Heat oil in a large skillet over medium-high heat. Place the breaded meat in the oil; sauté until well browned on both sides, about 5 to 10 minutes. Drain excess oil, and pour in the spaghetti sauce. Reduce heat to low, and simmer for 30 minutes. Makes 8 servings.
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Pantry Pointers
Cube steak should be cooked thoroughly, which usually takes about 5 to 8 minutes per side when pan-frying over medium to medium-high heat.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 20, 2006
Don’t waste a bit of turkey
Many people look forward to leftovers as much as they look forward to Thanksgiving dinner. Fortunately when it comes to the turkey, the leftovers are good to the bone.
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Turkey Noodle Soup
1 leftover turkey carcass
3-1/2 quarts water
4 chicken bouillon cubes
1 large onion, halved
4 whole peppercorns
2 bay leaves
1 teaspoon poultry seasoning
1 teaspoon seasoned salt
1/2 to 3/4 teaspoon pepper
1 cup chopped carrots
1 cup chopped celery
1 medium potato, peeled and diced
1/2 cup chopped onion
1 medium turnip, peeled and diced, optional
1 cup uncooked egg noodles
In a large stockpot, combine carcass, water, bouillon, onion, peppercorns, bay leaves, poultry seasoning, salt, and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Strain broth; discard onion, peppercorns and bay leaves. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside. Add carrots, celery, potato, chopped onion and turnip if desired to broth; bring to a boil.
Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Add noodles and reserved turkey. Return to a boil; cook, uncovered, for 10 minutes or until noodles are tender. Makes 12 to 14 servings.
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Hearty Turkey Soup
1 leftover turkey carcass
12 cups water
1-1/2 cups chopped celery
5 carrots
1 yellow onion, cut into wedges
1 teaspoon salt
3/4 teaspoon dried thyme
1 cube chicken bouillon
1 bay leaf
6 tablespoons all-purpose flour
1/2 cup milk
1 small rutabaga, cubed
1/2 teaspoon ground black pepper
1-1/2 pounds cooked turkey, cubed
Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 1 teaspoon salt, thyme, bouillon, and bay leaf in large stockpot. Bring to a boil. Lower heat; cover. Simmer 1-1/2 hours. Strain stock, and discard solids. Skim off fat using ladle or fat separator. Pick meat off bones when cooled. Reserve meat.
Combine 6 tablespoons flour and 1/2 cup milk in a jar with a tight fitting lid. Shake to combine. Pour stock into pot. Bring to simmering. Strain flour mixture through sieve into stock, stirring.
Slice remaining 3 carrots. Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots. Simmer 20 minutes, or until vegetables are tender. Add turkey meat; cook until heated through, about 5 minutes. Makes 8 servings.
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Pantry Pointers
Put leftover turkey in the refrigerator within two hours of serving. Leftover turkey will keep in the refrigerator for three to four days.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 13, 2006
Mash your Thanksgiving sides
We all have our favorite dishes for the holidays, and you might already have some for popular root vegetables. But these vegetables don’t have to be boring. If you’re feeling a little adventurous, try adding a few ingredients to those old favorites. With a few simple additions, these vegetables can go from being Thanksgiving extras to starring roles.
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Mashed Carrots and Turnips
2 pounds carrots, peeled and sliced
2 medium turnips, peeled and diced
1/2 cup butter or margarine, cubed
1/4 teaspoon salt
1/8 teaspoon pepper
Place carrots and turnips in a large saucepan and cover with water. Cover and bring to a boil; cook until tender, about 20 minutes. Drain and mash. Mix in butter, salt and pepper. Makes 8 servings.
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Mashed Sweet Potatoes and Apples
2 large sweet potatoes, peeled and diced
2 tablespoons butter or margarine
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 Granny Smith apple, peeled, cored and sliced
1/8 cup milk
Place the sweet potatoes in a medium saucepan and fill with enough water to cover the potatoes. Bring to a boil, reduce heat to medium, and until tender, about 20 minutes. Remove from heat, drain and set aside.
In a small saucepan over low heat, melt butter. Mix in the sugar, cinnamon, and allspice. Add the apple slices, cover, and let simmer until the apples are tender, about 5 minutes. Mix the apple mixture into the drained sweet potatoes along with the milk. Mix well using an electric mixer or just a fork until potatoes are mashed. Makes 6 servings.
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When making this recipe, be sure the garlic gets mashed well along with the potatoes.
Garlic Mashed Potatoes
5 large potatoes, peeled and cut into 1/2-inch cubes
15 garlic cloves, peeled and halved
1-1/2 teaspoons salt, divided
1/2 cup butter or margarine, softened
1/2 cup whipping cream
Place potatoes, garlic and 1 teaspoon salt in a large saucepan; add enough water to cover. Bring to a boil; reduce heat. Cover and simmer until potatoes are tender, about 10 minutes; drain. Transfer potatoes and garlic to a mixing bowl; mash. Add butter, cream and remaining salt; mix until smooth. Makes 6 servings.
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Pantry Pointers
Warming liquid ingredients such as milk or cream before adding to root vegetables helps reduce lumps. This also keeps the vegetables from cooling down before serving them.
Cook vegetables only until they are fork-tender. Overcooked vegetables get soggy when mashed.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com