A8 THE HAYS DAILY NEWS FOOD TUESDAY, JUNE 13,2006 Create big, bold flavor in minutes with BY FAMILY FEATURES W hen your cowpokes, big and small, come in hungry after a hard day riding the range, they want something good to eat — fast. That's Texas-style grilling — foods grilled quickly over a hot fire, with a little mesquite for smoky flavor. For an easy way to add even more big, bold taste, try a snappy salsa to marinate a steak or mix up a signature burger. Add a vibrant picante sauce to your favorite chicken quesadilla or brush it as a glaze over chicken on the grill. When you have a jar of your favorite salsa, picante or taco sauce handy and your grill is fired up, you can rustle up some great Lone Star grub in minutes. For more Southwest-style recipes and information, visit www.pacefoods.com. Wild West picante burgers Prep/cook time: 15 minutes Serves: four 1 pound ground beef M cup Pace Picante Sauce or Chunky Salsa 4 hamburger rolls Mix thoroughly beef and picante sauce. Shape firmly into four patties, a half-inchjihick. j G|uTpatties 10 minutes or until done£;turning*6o,ce and brushing often With additional picante sauce. Serve on rolls with additional pi- cante sauce. Simply spicy grilled chicken Prep time: five minutes Cook time: 40 minutes Serves: 4 '% cup Pace Picante Sauce % cup barbecue sauce 2 pounds chicken parts, skin removed 1 cup uncooked long-grain white rice 2 green onions, sliced Orange slices Fresh thyme Mix picante sauce and barbecue sauce. Reserve three-quarters cup. Grill chicken 20 minutes. Brush chicken with remaining picante sauce mixture. Grill 20 minutes more or until done, turning and brushing often Wild West picante burgers are ready in 15 minutes. Simply spicy grilled chicken can be prepared in about 45 minutes. with picante sauce mixture. Discard remaining picante sauce mixture. Cook rice according to package directions without salt. Stir in reserved three-quarters cup picante sauce mixture and onions. Serve witlyihicken. Garnish: with difanfee slices' ari&<&* thyme,'if'desired'.""'" '** "" ••' Grilling times are a guideline only. Sizes of chicken pieces may vary, which affect the amount of time it takes to thoroughly cook. Spicy grilled quesadillas Prep time: 10 minutes Cook time: five minutes Stand time: two minutes Serves: four 8 flour tortillas (8-inch) 2 cups shredded Cheddar cheese (8 ounces) 1 jar (16 ounces) Pace Chunky Salsa (any flavor) 1 cup diced cooked chicken 4 green onions, chopped (about 'A cup) Vegetable oil 1 cup sour cream Put four tortillas on work surface. Top each with a half-cup cheese, a quarter-cup salsa, a quarter-cup chicken and 2 tablespoons green onions. Top with remaining tortillas. Brush tops of que- sadillas with oil. Place quesadilla oil- side down on grill rack over medium coals. Grill about three minutes. Brush tops of quesadillas with oil. Turn and grill about two minutes more or until lightly browned. Let quesadillas stand two minutes. Cut into wedges. Serve with remaining salsa and sour cream. COURTESY PHOTOS These spicy chicken quesadillas are ready after five minutes on the grill. Family has rude awakening, surprise visit It is now 4 a.m. and my husband, Joe, left for work minutes ago. The children are all still sleeping, which gives me some quiet time to write this column. School is now out for the summer, so there is a lot more action around this house with five more children home during the day. The older girls, though, are sure a big help to me. For instance, yesterday, we all stayed home and swept and mopped the floors. It sure refreshed everything. We had a rude awakening at 2 a.m. yesterday. Our three horses and our pony all escaped from the fenced-in field behind our house. Turns out, they were down at my sisters Susan and Verena's place. Susan chased them this way and Joe headed them on back to our house, but not before they galloped through my garden. I have a little damage but not that much considering three horses and a pony went running through there. It could've been much worse and we are so thankful there wasn't any car traffic on the road at that time. I'm not sure if one of the children left the gate unlatched, but somehow they managed to push the door open and escape. All's well that ends well, but it's a good lesson to double-check the gate. We tried to go back to bed, but I couldn't fall asleep, as I knew I'd have to get up in a half hour or so anyway. And then not long after we were safe and sound back in the house, a light thunderstorm moved through. I'm glad we had the horses in before that. The evening before/we put up 220 bales of hay out of our field. My sister Emma's family and Verena and Susan were here to help. It's been awhile since I handled bales of hay. I almost forgot how your arms and legs get scratched up. While growing,up, we had quite a .few.,,,., a acresjof Hay. With,having only; two broth-' ers, us girls and'Mom helped put in Way'"' quite often. Uncle Joe and Betty Coblentz from Indiana gave us a surprise visit and spent the 1 weekend out here in Michigan with us. We all had supper on Saturday night at Verena and Susan's. On Sunday, after our company left, we went to Emma and Jacob's. Joe and I hiked to Jacob's while the children followed with the pony and pony wagon. I hiked 8 miles so I'm slowly building up my distances. I love to go biking and Sunday it was not too hot to do it. I broke my glasses this week so yesterday I went to get an eye exam and order new glasses. I have an old pair to wear now. It's been probably five years since my last exam so I guess I was overdue for one anyway. Now, today I take Kevin to the doctor for his nine-month checkup, so lots of routine medical stuff to fill the days this week. Baby Kevin is sure a happy baby and really continues to grow! If you still have rhubarbs to use, here is a salad to try: Rhubarb raspberry salad 3 cups cut up rhubarb 1 cup water 1 (3 oz) box raspberry jello or gelatin 1 cup sugar 1 cup chopped celery 1 cup chopped nuts In a small saucepan, cook rhubarb in 1 cup of water for 10 minutes or until tender. Add gelatin and sugar. Stir until dissolved. Cook until mixture turns to syrup and then add celery and nuts. Stir and pour into a glass dish. Chill or refrigerate until firm. Lovina Elcher is Old Order Amlsh and handwrites this column from her Michigan home. She took over the column from her mother, Elizabeth Coblentz, who wrote it from 1991 until her death. Anyone with cultural or cooking questions can send them to The Amlsh Cook, P.O. Box 2144, Middletown, OH 45042. For more information, go to www.theamlshcook.com. r'l j'f r,'/ T.j Homemade ice cream can be safe, delicious without raw eggs By CARLA MORRICAL-FREDERKING Homemade ice cream is a special summertime treat. However, for hundreds of consumers each year it can also become a threat ,as they suffer the effects of salmonellosis. While commercially manufactured ice cream is typically made with pasteurized eggs or egg products, recipes for homemade ice cream in the past have often used raw eggs in the base mixture. Here are some suggestions for safe alternatives to using raw eggs. || Find a recipe that is eggless. This recipe is made without eggs. Eggless Vanilla Ice Cream 2 cups milk 1 cup sugar 2 cups whipping cream or half and half 2 teaspoons vanilla Combine ingredients and stir briskly about two minutes until sugar is dissolved. Extension Connection Pour into a 1-gallon ice cream freezer can and freeze according to manufacturer's directions. • Use pasteurized shell eggs or pasteurized egg substitutes in recipes calling fqr raw eggs. They can be found in the dairy case near the regular eggs. The Food and Drug Administration requires that pasteurized shell eggs be Individually marked or specially packaged to prevent intermingling with unpasteur- ized eggs. Although pasteurized eggs may cost a few cents more, the pasteurization process destroys the salmonella bacteria. • Use a recipe that contains a cooked custard base. The custard base must reach 160 degrees measured with a food thermometer. This is also the point that at which the mixture will coat a metal spoon. Resist the temptation to taste-test the mixture during preparation when the custard isn't fully cooked. After cooking, chill the custard thoroughly before freezing. • Even when using pasteurized products, the FDA and the USDA advise consumers to start with a cooked base for optimal safety, especially if serving people at high risk for foodborne illness. Additionally, use only pasteurized milk and cream when making homemade ice cream, 1 Substitute an egg-based ice cream recipe made from a cooked, stirred custard, such as the recipe and variations that follow from the American Egg Board. Frozen custard Ice cream Makes l!Uo 2 quarts 2 cups milk % cup sugar y> teaspoon salt 2 cups whipping cream 1 tablespoon vanilla Crushed ice Rock salt In medium saucepan, beat together eggs, milk, sugar and salt. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees. Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, at least one hour. When ready to freeze, pour chilled custard, whipping cream and vanilla into l- gallon ice cream freezer can. Freeze according to manufacturer's directions using six parts ice to one part rock salt- Transfer to freezer containers and freeze until firm. Variations: 1 Banana nut: Reduce vanilla to 1% teaspoons. Cook and cool as above. Stir three large ripe bananas, mashed, and half-,cup chopped toasted pecans into i custard mixture. Freeze as above. ', m Cherry: Reduce vanilla to 1 tea- , -1 spoon. Add 2 tablespoons almond ex- ^ t tract. Cook and cool as above. Partially ', freeze. Add 2 pounds pitted, pureed, J dark, sweet, fresh cherries or one can (16 • to 17 ounces) pitted, dark, sweet cherries, ' drained and chopped. Complete freezing. ' • Chocolate: Add three squares (1 ! ounce each) unsweetened chocolate to ! egg mixture. Cook, cool and freeze as .J above. ' :j • Plum: Reduce vanilla to l teaspoon. ! Cook and cool as above. Partially freeze. .,•;' Add IK pounds pitted, pureed, ripe, fresh : plums. Complete freezing. ' j • Strawberry: Omit vanilla. Cook :$ and cool as above. Partially freeze. Add 2 'fj cups sweetened, crushed fresh strawber* ^ rles. Complete freezing. Carla Morrlcal-Frederktng Is the £V//e (A County Research and Extension agent for jfl family and consumer science.
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