Orange Cream Fruit Salad

Evokes the memories of those frozen Orange-Ice Cream Bars

Orange Cream Fruit Salad

1 20oz can Pineapple Tidbits, drained
1 16oz can Peach Slices, drained
1 11oz can Mandarin Oranges, drained
1 medium Bananas, sliced
1 medium Apple, chopped
1 package (3-4oz) Instant Vanilla Pudding Mix
1 1/2 cups Cold Milk
1/3 cup Frozen Orange Juice Concentrate
3/4 cup Sour Cream

In a large bowl combine the fruits and set aside
In a mixing bowl combine the Pudding Mix, Milk and Orange Juice and beat on high
speed for 2 minutes.
Fold in the Sour Cream.
Spoon over fruit and toss gently to coat well.
Refrigerate for at least 2 hours before serving.

Blender Hollandaise Sauce

I was in the grocery store the other day and I saw my favorite reminder that spring is almost here.  FRESH ASPARAGUS! I love it and trust me, nothing goes better with asparagus than Hollandaise Sauce.  I believe this recipe may have originated in an old Betty Crocker cookbook. But it sure is a goody where ever it came from.

Blender Hollandaise Sauce

3 Egg Yolks

2 drops Tabasco Sauce

1/2 teaspoonful Salt

2 tablespoonfuls Lemon Juice

1/2 cup Butter, melted

Place the Butter in a microwave safe measuring cup or bowl. Microwave just until melted and just starting to bubble.  Remove and set aside.

In a blender, add the Egg Yolks, Tabasco Sauce, Salt and Lemon Juice.  Process on high to combine.

With the blender still running, very slowly drizzle in the melted Butter.  

Remove and use immediately.

Note:  If it is necessary to hold the sauce for any time, it is best held in a thermal container or thermos. 

Note:  If the sauce if too thick, gently fold in a few drops of warm water.

Egg Safety

I have received a couple questions about using raw eggs in cooking. So today we talk about Egg safety.
For the most part the eggs we buy in the US are safe. Eggs kept refrigerated and cooked thoroughly will not make you ill.  But what about when you want to make something using a raw egg such as Mayonnaise or using a semi-raw egg such as Spaghetti Carbonara?
The main concern here is Salmonella.  Salmonella is killed at 130 degrees F.  An Egg white will not coagulate until it reaches 145 degrees F.  This gives us the ability to pasteurize eggs and still use them 'raw'.
For infants, the elderly and anyone with a compromised immune system or if you are just worried, you can buy pasteurized eggs at some supermarkets or you may pasteurize them yourself at home.

How to pasteurize eggs.

Cooking Thermometer
Saucepan large enough to hold the number of eggs you want to use.

1.  Bring Egg(s) to room temperature. This will allow even heating of the eggs
2.  Put enough water in the pan to cover the number of eggs you are using.  Allow for the eggs to displace some
     water.  The important thing is that the eggs are completely covered.
3.  Attach thermometer and heat water to between 145-160 degrees F
4.  Gently add the eggs to the heated water.
5.  Remove pan from heat and allow to rest for 3 minutes.
6.  Remove the eggs from the water and use or refrigerate immediately. Do not mix with UN-pasteurized eggs. 

Lemon Meringue Pie

Pi Day.  Pi is a mathematical constant number that is approximately equal to 3.14159265; although it seems to go out to infinity.  The math whizzes (geeks) round this number down to 3.14.  Hence March 14, (3.14) is Pi day.   We all know that old saying pi R squared, no, pie r round.  HAHA.

In solidarity with those math aficionados, today, lets make a PIE. 

My grandmother was well known for her pies. (Aren't all grandmothers?)  Here is her Lemon Meringue Pie – My Favorite.

Lemon Meringue Pie

Filling:

1 Prepared and Baked 9 inch Pie Crust

2 Lemons, Zest grated and Juiced

1 1/2 cups Sugar

1 Tablespoonful Cornstarch

2 Heaping Tablespoonfuls Flour

2 cups Water

3 Eggs, separated (reserve whites for Meringue)

1 Tablespoonful Butter

Meringue:

3 Egg Whites (From separated eggs above)  

1/4 teaspoonful Cream of Tarter

6 Tablespoonfuls Sugar

Preheat oven to 375 degrees  Adjust the oven rack to the middle position.

Grate the zest of two Lemons, set aside. Juice Zested Lemons, removing seeds and set aside.

Separate the eggs.  Set the whites aside for the Meringue.  Lightly beat the egg yolks and set aside.

In a medium saucepan, add the Lemon Juice, Lemon Zest, Sugar, Cornstarch, Flour and Water. . Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute.

Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Return egg mixture to saucepan, turn the heat down to low and cook, stirring constantly, for 1 more minute. Test to make sure lemon mixture coats the back of a spoon.

Remove from heat and gently stir in butter. 

Pour lemon mixture into baked pie shell. 

Make Meringue:  In a large mixing bowl, add the Egg Whites and the Cream of Tartar.  Beat Egg Whites until soft peaks begin to form.

With mixer running, gradually add the sugar and continue beating until stiff peaks form.  Do not over beat. 

Top the hot filling with the Meringue.  Using a spatula spread the Meringue making sure to seal the Meringue to the edges of the crust so that it doesn't pull away while baking.  Make a nice pattern with the spatula or lift to make curly peaks.

Place pie in preheated oven and bake for 10 to 12 minutes or until meringue is golden. Be careful not to allow Meringue to burn.

Remove from oven and cool on a wire rack for at least 2 hours. 

Baked Ozark Pudding

Despite the fact that it is about 65 degrees here today, it is really still winter.  This warm dessert is perfect for any night though, not just winter. It was popular in department store dinners at one time. Top it with some fresh Whipped Cream or Ice Cream.

Baked Ozark Pudding

1 large Egg
3/4 cup Sugar
1 teaspoonful Vanilla 
1/2 cup Flour
1 1/2 teaspoonfuls Baking Powder
Pinch of Salt
1/2 teaspoonful Cinnamon

1 cup Chopped Apples
1/2 cup Chopped Walnuts 

Preheat oven to 350 degrees

In a large mixing bowl, whip the Egg, Sugar and Vanilla until well combined.  Add the Flour, Baking Powder, Salt and Cinnamon and stir to just combine all of the Flour.
Gently stir in the Apples and Walnuts.
Pour into an 8 inch square baking pan. Bake in preheated oven for 30-35 minutes.

Kraut Burgers

Kraut Burgers

The origin of these main dish filled buns is debatable. How much you will love them is not!

Plan ahead to allow the frozen bread dough to thaw.   This makes about 20-30 5-inch buns. 

If desired, freeze buns after filling for a quick dinner another night.  Just allow frozen buns to come to room temperature before baking.  

2 loaves Frozen Bread

1 1/2 lbs Ground Beef

1 large Onion, diced

1 teaspoonful Salt

1/2 teaspoonful Black Pepper

1 Tablespoonful Dry Ground Mustard

1 small head Green Cabbage, shredded

1/2 cup Melted Butter

Preheat Oven to 375 degrees

Thaw the bread dough. Then let rise as you prepare meat and cabbage mixture.

In a large Skillet, brown the Ground Beef and the Onion. 

Add the Cabbage, Salt, Pepper and Mustard.  Simmer until cabbage is cooked and softened. Do not overcook. 

Remove from heat and drain fat and juices.

Roll out the dough to about 1/8 inch thick Cut into approximately 5 inch squares.

Place about 1/4 cup of the meat mixture in each square. Bring the corners up to meet in the middle and pinch together, making sure seams are closed tightly.  

Place seam side down on a lightly greased cookie sheet. 

Let rise for 20 minutes.

Bake in preheated oven for 20-25 minutes until golden brown.

Remove from oven and lightly brush each bun with melted butter.

Baked Mediterranean White Fish

Growing up in a land-locked state, we didn’t eat very much seafood.  I often joke that the only fish we had growing up said “Mrs. Paul’s”.   Things have changed.  I love seafood now.  You and your children will love this easy dish too.

Baked Mediterranean White Fish

1 1/2 to 2 lbs White Fish (Cod, Halibut, sole Flounder), cut in serving size pieces

2 medium Onions, finely chopped

2 cloves Garlic, minced

1 teaspoonful Salt

1/4 teaspoonful Black Pepper

1/2 cup Parsley, chopped

1 teaspoonful Oregano

2 cups Crushed Tomatoes

1 cup Dry White Wine

Preheat oven to 375 degrees

Line a casserole with the fish. 

In a heavy skillet, add the Onion and the Garlic. Cook over medium heat just until the onions are soft and translucent.  Add all other ingredients and simmer for 10-12 minutes. 

Pour sauce over the fish, making sure to cover each piece completely.

Bake in preheated oven for 45 mins.   Serve with your favorite Rice Dish

Beignets

Tomorrow is Fat Tuesday. The end of Marti Gras and the beginning of the part of the religious calendar called Lent.  Fat Tuesday is the traditional day to splurge on all the sweets and other foods denied you during Lent.
The Beignet is the perfect food to splurge on as they do in New Orleans.  

Beignets

1 1/2 cups Warm Water about 105 degrees

1 package active dry yeast

1/2 cup Sugar

1 teaspoon Salt

2 large Eggs, lightly beaten

1 cup Evaporated Milk

7 cups Flour

1/4 cup Shortening (Crisco)

Oil For Deep Frying

Powdered Confectioner’s Sugar

In the bowl of a stand mixer, sprinkle the Yeast over the warm Water.  Stir to dissolve. Allow to stand for 5 minutes until it begins to get foamy. 

Add the Sugar, Salt, Eggs and the Evaporated Milk.  Using the paddle attachment for the mixer, mix slowly to blend. 

Add 4 cups of the flour and beat until smooth.

Add shortening and beat to break up the shortening in the mixture. 

Change to the Dough hook attachment. 

Slowly add the remaining flour and allow the mixer to knead the dough for 5 minutes.

Cover with dough with a towel or plastic wrap and allow to rest in the refrigerator for at least 2 hours. 

Roll out the dough on a floured surface until it is about 1/8 inch thick. 

Cut into 2 inch squares.

Fry in oil at 370° in small batches for 2 to 3 minutes. Turn each beignet half way through until light brown on both sides.

Drain on paper towels for 1 minutes then immediately sprinkle generously with powdered sugar.

Hawaiian Chicken Salad

From my earliest memories, I have always held a fascination with the Hawaiian Islands and the culture. It is interesting that the one food we most associate with the Islands, Pineapple, is not native to the Islands but was imported as a cash crop. Hmmm. 

For a taste of the Islands or a luncheon for a special guest try this Chicken Salad.  The combination of the fruits and the nuts are spectacular.  Serve with a side of Papaya chunks. 

Note:  Try using kitchen shears to cut the dates.

Hawaiian Chicken Salad

2 cups cooked Chicken, cubed

3/4 cup Finely Chopped Celery

1 cup Pineapple chunks, well drained

 2/3 cup dates, cut into quarters

1/2 cup Slivered Almonds

1 cup Mayonnaise

Salt and Pepper to taste

In a large bowl combine all ingredients, stir gently to combine.  

Place in refrigerator to cool for at least 30 minutes.

Stir again to combine before serving.

World’s Best Chicken Salad

Ok, so maybe this isn’t the best in the world, but it is very very good. Try it and see for yourself. 

This is perfect for a luncheon salad with crusty bread and softened butter.  It also makes a tasty yet chunky sandwich if desired. 

Note: You may substitute all mayonnaise instead of using the boiled dressing.  But the boiled dressing adds a little something extra.

World’s Best Chicken Salad

1 cup Pecans

2 cups cooked Chicken, in 1 inch cubes

3/4 cup Finely Chopped Celery

1 1/2 cups Seedless Grapes, cut in half

1/4 cup Boiled Dressing (see coleslaw recipe)

3/4 cup Mayonnaise

Salt and Black Pepper to taste

Place pecans in a dry skillet over medium heat and lightly toast just until you begin to smell them.  Remove from heat and allow to cool.

Combine the Boiled Dressing and Mayonnaise thoroughly.

In a large bowl combine all ingredients, stirring gently to combine.  

Place in refrigerator to cool for at least 30 minutes.

Stir to combine before serving.

Swiss Meatloaf

Swiss Meat Loaf

Growing up we had our share of Meatloaf.  Week after week – Meatloaf. 

The same ole; same ole MEATLOAF!

Ok, you get the point.  Honestly, I like meatloaf as much as the next person. And there is something amazingly special about a cold meatloaf sandwich with mustard, onion and tomato.

But occasionally something a little different is a welcome change.  Try this meatloaf with a large dish of homemade mashed potatoes and a side of asparagus.

1 lb Ground Beef

1/2 lb Pork Sausage

1 medium Onion, finely chopped

2  large Eggs

1/2 cup Milk

1 teaspoonful Rubbed Sage

1 teaspoonful Salt

1/2 teaspoonful Black Pepper

1 cup Crushed Saltine Crackers

3/4 cup Grated Swiss Cheese

Preheat oven to 350 degrees.

Spray a Baking Dish with Non-Stick Spray

In a large bowl beat the eggs.  Then add all other ingredients; reserving a little cheese to place on top of the meatloaf.

Shape the meat mixture into a loaf and place in the prepared baking dish. 

Bake in pre-heated oven for 45 minutes. 

Sprinkle reserved cheese over the Meatloaf and bake an additional 10 minutes.

Remove from oven and let rest 15 minutes before serving.

Coleslaw

Coleslaw

Coleslaw has been around since the mid 19th century. However it seems to have fallen out of favor and worse, what remains is not even a reasonable facsimile of what this dish can be.

This Midwestern version is slightly wetter and slightly sweeter than you see in other parts of the country.  Try it and I hope you love it as much as I do. 

For ease of preparation; the dressing can be made ahead of time and keeps well in the refrigerator.  It is also nice on a Summer Green Salad 

Boiled Dressing: 

4 Egg Yolks

1/2 cup Flour

1/2 cup Sugar

1 teaspoonful Sweet Paprika

1 teaspoonful Salt

2 teaspoonfuls Dry Mustard

2 cups Milk

1 cup White Vinegar

1 Tablespoonful Celery Seed

Place the Egg Yolks in a bowl and beat well, set aside.

In a 3 quart saucepan, combine the Flour, Sugar, Paprika, Salt and Dry Mustard. 

Over medium heat, slowly whisk in the Milk and cook just until bubbles begin to form at the edge of the pan.  Add the Vinegar and cook for an additional 10 minutes, whisking often.

Slowly add a little of the mixture to the Egg Yolks while whisking to prevent the yolks from curdling. 

Slowly add the yolk mixture to the saucepan while whisking and cook stirring constantly for 10 minutes until the mixture coats the back of a spoon.  Remove from heat. Strain if desired to remove any lumps. 

Stir in the Celery Seed.

Allow to cool before using.

1 head of Green Cabbage

2 Carrots

Remove core and outer leaves from the cabbage.  Slice the cabbage into shreds using a chef’s knife. 

Peel the carrots and shred into large shreds  using a box grater.

Add the Cabbage and the Carrots to a large bowl.  Add just enough of the dressing to lightly wet the slaw mixture.  Mix well.  Cover and allow to rest in refrigerator for 2 hours.  Stir again and add more dressing if desired. 

Serve cold.