The Hays Daily News from Hays, Kansas on September 17, 2002 · Page 8
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The Hays Daily News from Hays, Kansas · Page 8

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Tuesday, September 17, 2002
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A8 THE HAYS DAILY NEWS FOOD TUESDAY • SEPTEMBER 17,2002- Harvest is busy time for cooks BY THE ASSOCIATED PRESS Seasonal bushels of produce present the home cook with challenges. After the harvesting, after the generous gift exchanges from gardener to gardener, and the avid purchasing at colorful stands in farmers' markets, there's a basic question: What to do with all that wonderful stuff? To ease problems of seasonal plenty, here are a few new entries to add to the reserves of classic cookbooks packed with practical guidance. • "Joy of Cooking: All About Canning & Preserving" (Scribner, 2002, $15.95) is a new title in the series based on the classic "Joy of Cooking," by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker. A foreword explains that most of the recipes were prepared for the 1997 edition of "Joy of Cooking," were not used for reasons of space, and now are in print for the first time. General information and specific recipes are grouped in chapters on canning and preserving; canning fruits and vegetables; jams, jellies and preserves; pickling and salting; drying and condiments. One of the main attractions of the volume's design is the profusion of fine color photos. • "The Big Book of Preserving the Harvest" (Storey Books, 2002, $18.95 paperback) by Carol W. Costenbader is a revision of a helpful, down-to-earth 1997 publication. It has plenty of basic information, with details shown in neat line drawings, and "150 recipes for freezing, canning, drying and pickling fruits and vegetables." • "The Classic Zucchini Cookbook: 225 Recipes for All Kinds of Squash" (Storey Books, 2002, $14.95 paperback), by Nancy C. Ralston, Marynor Jordan and Andrea Chesman, should help take care of the backyard bounty of squash that sometimes strains kitchen capacity at this time of year. The book is a new edition of a 1997 original, updated to include recipes from a wide range of ethnic cuisines. • "Apple Pie Perfect" (Harvard Common.Press, 2002, $15.95 paperback) by Ken Haedrich is clearly designed to leave no excuse for wasting a single good apple. It features "100 Delicious and Decidedly Different Recipes for America's Favorite Pie." Haedrich is a respected baking professional and food writer who hardly leaves any angle on apple pie unexplored. Pastry crusts, seasonings and combinations for year-round baking are described in mouthwatering variety, with recipes ranging from my mom and fad's brown dugar apple pie, to tipsy apple and dried cranberry pie with grand marnier. • "Corn" (Storey Books, 2002, $12.95) by Olwen Woodier offers 140 recipes — "roasted, creamed, simmered plus more." Here are ways of using corn — fresh, canned, frozen and ground — all year round. The recipes draw from a variety of cuisines — they include Romanian mamaglia, huevos rancheros, corn frittata and traditional succotash. The writer, a professional cookbook author and food journalist, includes an introduction to corn and its history, with tips on storage and handling. Briefs Cooking with Bartlett pears easy with these tips: SACRAMENTO, Calif. (AP) — Cooking with Bartlett pears is easy. Some tips for the cook: • To help cut or sliced Bartletts retain their color, dip them into a mixture of one tablespoon lemon juice and one cup water. • You can remove the skin of a Bartlett with a sharp paring knife or a vegetable peeler with a well- honed blade. • Ripe but firm Bartlett pears are fine for poaching or baking. •• If your pears become overripe, use them as a base for a blended drink or pureed sauce. • Bartlett pears can be a handy addition to entrees. Try them on pizza with caramelized onions and blue cheese crumbles, or in salsa with grilled seafood or poultry. • Pears that have been ripened at room temperature will keep for up to a week in the refrigerator. ASSOCIATED PRESS In this peanut butter honey crunch sandwich, potato chips add crunch, peanut butter and honey add salty-sweet elements to the combination, and bananas blend it all together. The sandwich takes little else to make to serve as a snack at home or to tuck into lunch boxes or picnic baskets. Add crunch, sweetness to favorite peanut butter BY THE ASSOCIATED PRESS Potato chips add crunch, peanut butter and honey add salty-sweet elements to the combination, and bananas softly blend it all together. The bread enfolding this sandwich that has something for everyone can be rather special, too: Try buttermilk or potato bread, or. sjices fronv a favorite whole-wheat loaf if that's what's in the pantry. Just layer on the fillings. The sandwich takes very little else to put together, to serve as a snack at home, or to tuck into lunch boxes or picnic baskets. Peanut butter honey crunch sandwich 1 cup peanut butter % cup honey 8 slices buttermilk or potato bread 24 to 32 potato chips 2 bananas, peeled and thinly sliced In a medium bowl, mix together peanut butter and honey until thoroughly combined. Spread equal amounts of this mixture onto one side of each slice of .bread. Top half of the bread slice? with six to eight potato chips, pressing them lightly into the peanut'mixture, so that they adhere. Top the other half of the bread slices evenly with banana slices, again pressing them lightly into the peanut butter. For each sandwich, press together a potato-chip-covered slice with a banana-covered slice. Makes four sandwiches. The Amish Cook ELIZABETH COBLENTZ Labor Day was spent at Joe's (daughter Lovina), where Jacob's (daughter Emma) and family, and myself and my daughters Verena and Susan spent the day. We did a big laundry, weeded in their garden and canned 32 quarts of homemade V-8 tomato juice. Various vegetables were added to the tomatoes to make the homemade juice. It smelled delicious while cooking it. Because of the banana and jalapeno peppers added to it, it'll be a hot juice for those winter months to drink. Lots of vitamins in a homemade V-8 juice. Then Joe and Jacob killed io hens and four roosters for butchering. Joe put the roosters on the grill in the evening and the hens were put in quart jars and processed in the pressure cooker, which gave 21 quarts the next day The roosters were ones that their daughter, Elizabeth, had received from school a year ago and were raised up by them. It was exciting to see them grow from month to month. It made Elizabeth feel great to see them grow up and now to be butchered. We had the mess all out in the yard on a table. This was the first time my young sons-in-law, Joe and Jacob, or the rest had ever cut up a chicken, so I showed them all how to do it. Ha! I used to work at a chicken factory in my younger years. Years ago, no one had store- bought chickens. So it was quite interesting how we used to butcher our own chickens at Grandpa's for our family New Year's gathering. Sometimes we would take chicken feet home with us. We would cut off those nails on the feet and scald those legs and skin them, cook them, and it made good juice and was very little meat on them. But my children all said "ugh!" Ha! Also, from the factory we would take egg yolks from inside the chickens and took them home in a can and made noodles, etc., with them. Joe's and Jacob's all said "Ugh," again. Ha! So the chicken feet were all tossed on Labor Day They all thought it sounded gross. It's a big job to pull those feathers and singe those chickens, cut them up and. clean them for those jars. I rdid' a^lot^of- it years ago. I usedvto, cook those chicken pieces in a pressure cooker and take off those bones and put them in jars to process them. Was lots of work. Was an enjoyable day making V-8 juice and butchering chickens together. The Sunday before Labor Day, Jacob's (daughter Emma) had church services. Lots of cleaning at such a time. A good lunch at noon was served after services. In addition to 0 the usual goodies served at a church " lunch, they had lettuce, sliced tomatoes, mangoes and hot and sweet banana peppers from their garden. If 1 goes good with those meat sand-.j wiches. Those freezer pickles that? Emma had made also tasted so" good. What would we do without a garden? Yes, those weeds enjoy the., garden. We should be weeding out' there now. Such a busy life, it seems, > as every one of you knows. Can't be-. lieve we've entered another month: September. What will those months > . hold? Good we don't know our fu- >.. ture. Thanks to all you readers for/, those get-well cards and encour-.. aging notes. Words can't express the appreciation. Speaking of chicken earlier,, try this good recipe to use some of J that fresh chicken breast: « Homemade chicken and ham casserole H cup uncooked egg noodles « 2 tablespoons butter ! 2 tablespoons all-purpose flour 1 cup milk , » 'A cup cooked, cubed chicken * breast meat % cup cooked, diced ham Vt cup chopped celery __ K teaspoon salt -.' V, teaspoon ground black pepper . 3 ounces shredded Cheddar '• cheese 1 teaspoon paprika Preheat oven to 400 degrees." Lightly grease a medium bakingT dish. Bring a large saucepan of 1 lightly salted water to a boil. Stir in ^ egg noodles and cook for six to eight "• minutes, or until al dente; drain. In a separate large saucepan over low • heat, combine butter and flour and stir together, heating until bubbly <i Gradually stir in milk. Cook over ,' medium low heat, stirring con- > stantly, until thickened and smooth i. (about five minutes). Remove pan C> from heat and stir in noodles, >. chicken, ham, celery salt and pep- i: per. Spoon mixture into the prepared baking dish. Bake 15 minutes *. in the preheated oven. Remove from. t •• heat, sprinkle with cheese and pa- <, prika, and bake for another fivei.. minutes.. Serve hqtvSeryes.slx to.,/ ;; eight people. ....s.-n — Elizabeth Coblentz hand-writes this column from her Indiana home., ;.Write her at The Amish Cook, c/oOa-" L sis Newsfeatures, P.O. Box2144, Mid-.,,•• dletown, OH 45042. For more informa- ;, tion, go to www.theamlshcook.com. "The Best of the Amish Cook, Vol. 2,",^ is for sale at The Hays Daily News for -, $19.95 plus $1.28 sales tax; add $5 r <. for shipping and handling. lA r Lemonade stand owner keeps family secret, but sugar the key o.' Q. While attending the Wild West Festival in July, we stopped at the Fresh Squeezed Lemonade stand located at the back of the concert area. Two young girls were running the stand. The lemonade we drank was the best I've ever had. I'm wondering if I could get the recipe for it. — A Hays reader A. I contacted Matt Bribiesca, who lives in the Garden City area. He and his family run the lemonade stand for fairs and other special events around the state. He understandably would not part with the secret family recipe. He did mention one thing that makes it special: lots of sugar. Keeping that in mind, here is a quick and easy recipe for fresh squeezed lemonade. Maybe you could experiment with the sugar measurement. State fair lemonade 8 lemons 1 cup sugar 10 ice cubes Bring lemons to room temperature. Roll; slice in half and squeeze into a gallon container. Toss lemon rinds into container. Pour sugar over rinds. Let sit for 30 minutes. Add ice cubes and enough water to fill container. Stir and serve. Each 12-ounce serving has 91 calories, if Leslie Potter ASK LESLIE you don't increase the sugar, and zero grams of fat. Q. My mother was Greek and made, a spinach pie called spanakopita. I never did write down the recipe. I remember it had feta cheese, spinach and phyllo leaves. It was like a custard. Could you find that recipe? — A Russell reader A. The library cookbook collection and the Internet food sites yielded a variety of spanakopita recipes. I hope this one is similar to what you remember. Spanakopita (spinach pie) % pound butter or margerine 1 medium onion, diced 5 scallions, diced 3 pounds fresh spinach 2 tablespoons fresh parsley 2 tablespoons fresh dill Vi pound feta cheese 6 eggs, beaten Salt and pepper to taste 1 pound phyllo dough Preheat oven to 350 degrees. In a medium-heated saute pan, add butter (all except 6 tablespoons), onion and scallion. Cook until translucent, about three to five minutes. Remove from heat. In a saucepan, boil spinach in water until tender. Strain and pat dry until all water is out. In a large mixing bowl, mix spinach, onion-scallion mixture, parsley and dill. Add cheese, eggs, salt and pepper. Mix well. Add back into saucepan and boil for five minutes. Place aside. Moisten phyllo dough one by one with the remaining butter (melted) with pastry brush. In a baking pan, add five layers of dough to bottom. Next, add spinach mixture. Spread evenly. Add another five layers of dough on top, tucking in corners. Place in oven and bake for about an hour. Yield: seven to eight servings • •• Last month I printed a recipe for a date upside-down cake that was close to but not really the same as an old family recipe that a Hays reader had lost. I had asked that if someone recognized the description of the dessert to send it on to me. Well, the questioner herself found the recipe, and I'm de- lighted to print the real thing. Flaming date pudding 1 cup flour 1 teaspoon baking powder 1 cup light brown sugar 1 cup dates, chopped !4 teaspoon salt chopped nuts, if desired % cup milk Stir ingredients together and pour into an 8x8 inch baking dish greased lightly with butter. Combine and bring to a boil the following. 1 cup light brown sugar 2 cups water 2 tablespoons butter When sugar-water-butter mixture comes to a rolling boil, remove from heat and pour carefully over date mixture. Be careful not to divide the batter Bake at 325 degrees for 40 to 45 minutes. When baked, a rich "goo" will be on the bottom and cake on the top. Top servings with a flaming sugar cube, if desired. Can serve with ice cream, whipped cream or hard sauce. This is very good around Christmas. • •• ' An August food column gave procedures for making hard-boiled eggs easier to peel. From an Ellis reader, I've received the following suggestions, which I'm happy to pass along. Thank you sharing. "I read your suggestions to the person who wanted to know of a way to hard-boil an egg, so the shell removes easier. Here is a little trick I use, and it works every time for me. I pierce the small end with a sewing needle or safety pin, and put the eggs in the pan, covering them with water to an inch over the eggs. I then let them come to a boil, reduce heat to simmer, and after 8 to 10 minutes on simmer, I run cold water over the eggs until the water in the pan stays cool. They peel easier because a minute amount of water gets in between the egg and the shell. Another trick is to avoid using brand-new eggs for hard boiling; use eggs that are a few days old. These methods have always worked for me." Q. Several years ago I bought some watermelon pickles at a craft show that were delicious. They were sweet and crisp with a hint of cinnamon. I have no idea who brought them, but I would love to have a good recipe for them. — A Russell reader. A. If you need help with canning instructions, our library and yours own a number of books on preserving foods, or you can check with the Russell County Extension Office in the courthouse, "*' (785) 483-3157. ' : Watermelon rind pickle Rind of one large watermelon,''' 2 inch pieces, peeled • v ' 2 cups vinegar *' 7 cups sugar * ' 2 teaspoons cloves •" 3 cinnamon sticks "' Parboil rind about 3 minutes, "• until fork tender; drain. Cover' ^ with syrup (directions follow). Al- '"* ' low to stand overnight. Syrup: Combine vinegar, sugar, - ; ' spices tied in a cloth bag, bring to a r J boil, simmer five minutes. Add spice ' sack to syrup each time it is boiled. •'' Remove outer rind, boil syrup again and pour over rind; let ^ stand overnight again. Repeat for''' a third time. On the third morn- s *' ing, pack rind in hot, sterilized <••'' jars, bring syrup to a boil and fill "^ each jar. Seal and process in water bath for eight minutes. — Leslie Potter is on the staff of_ Hays Public Library, which sponsors *< this column monthly about food and « * requests for recipes. Other ques-** tions are answered on Wednesdays * * and Fridays on page A3 of the *J newspaper. Write her at the library** at 1205 Main, Hays, KS 67601, or*l e-mail her at clrculate@emall.com. »* Local recipes of the week KRINKLEY CASSEROLE 1 pound ground beef 1 small onion, diced 1 can tomato soup 1 can water 1 teaspoon salt % teaspoon pepper 1 cup grated cheese 1 can cream of chicken soup 2K; cups noodles or shell macaroni Brown beef and onion. Add tomato soup, water, salt and pepper. Mix well and cook over low heat for 10 minutes. Cook noodles or macaroni in 2 quarts boiling water until tender. Drain, then mix with meat sauce. Add cream of chicken soup and other half can water. Mix well. Pour into buttered casserole. Top with grated cheese. Bake at 350 for 30 minutes Ruan Windholz, St. Catherine Church St. Catherine Church The St. Catherine Church cookbook, "Recipes to Remember," is available for $13 a copy by sending a check to Catherine Christian Mothers/Altar Society, Doris Schmidt, 2223 330th Avenue, Victoria, KS 67671 OATMEAL DINNER ROLLS 2 cups water 1 cup quick cooking oats 3 tablespoons butter or margarine 1 package active dry yeast % cup warm water (110 to 115 degrees) % cup packed brown sugar 1 tablespoon sugar VA teasppons salt 4% to 5% cups all-purpose flour ' In a small saucepan bring water to a boil; . add oat and butter. Remove from heat; cool to lukewarm. In a mixing bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and four cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn on to a floured board; knead until smooth and elastic, about six to eight minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in size, about one hour. Punch dough down; allow to rest for 10 minutes. Shape, into 18 balls. Place in two greased 9-inch round baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 350 for 20 to 25 minutes or until golden brown. Remove to wire racks. Makes 18 rolls. Margaret Schmitt, Trego County 4-H The Trego County 4-H Cookbook is available for $5 a copy or $14 for three cookbooks by sending a check to the Trego County Extension Office, 216 N. Main, WaKeeney, KS 67672, or by calling the office at (785) 743-6361. I Editor's note : ;; The Hays Daily News *"> Food page takes on aj* more local emphasis ** with an effort to include ** favorite recipes from re- ** gional cookbooks. »* Readers are encour-1^ aged to suggest cook- ** book sources from com- ?* munities, churches andl^j organizations across *> northwest Kansas. Send » J suggestions to The Hays I* Daily News, P.O. Box 857, * * Hays, KS 67601, or e-mail : * newsroom@dailynews .net, Please contact The^'Daily News before send- •** ing any copies of cook-'7!i books. II

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