October 13 -
The Carefree Gourmet
by Joyce McCombs
Grand Champions II
Here’s part two of the Deltana Fair Grand Champion and First Prize
winners - remember back in August during the Fair when it was so
warm and sunny? Me, either, but I do remember that there were lots
of good recipes in the big pile that Pat Moritz allowed me to take
home and gather into a couple of columns to share with you.
I’m honored she trusts me with the recipes that we hope will
someday be made into a Deltana Fair Cookbook. It’s a delight to
read them and see the different styles of recipe cards and
handwriting and the ages and stages of all the participants. I
didn’t get a chance to interview any of these folks, so my
comments will be brief, but the recipes look terrific and I urge
you to try one soon. I also urge you to think about entering your
best recipes in the Fair Food Division next year. You need to help
fill up those exhibit hall shelves and dazzle us with your
culinary talents. There’s nearly a whole year to practice, and you
already know there’s no age limit, and the categories cover every
kind of food and preparation you can think of. Maybe getting a
mention in the CG will be a bit of incentive, too!
Wendy Jenning’s Apple Rhubarb Crumble
This is my kind of recipe! Who doesn’t have all these ingredients
on the cupboard shelves? I love the idea of the maple syrup to
help sweeten the tart rhubarb, rather than the boat load of white
sugar most recipes call for. I’m sure Wendy serves this warm with
a little ice cream or maybe whipped cream on top, so I recommend
you do the same. Preheat oven to 350 and butter a 2 quart
baking dish.
Combine in large bowl:
3 cups chopped fresh or frozen rhubarb
2 medium tart apples, peeled and chopped
1 egg
3/4 cup sugar
1/4 cup maple syrup
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Pour into prepared 2 quart baking dish.
In another bowl, combine:
1 cup flour
1/2 cup packed brown sugar
A pinch of salt
1/2 cup cold butter
Cut in the butter until mixture resembles coarse crumbs, and
sprinkle evenly over fruit. Bake at 350 for 45 to 55 minutes until
bubbly. Yields 4 - 6 servings
Elizabeth’s Easy Corn Chowder
I’ve featured young Elizabeth Jennings great recipes several
times, and I just couldn’t resist one more. What’s so great about
her corn chowder is that it makes just three cups - a trick I
really need to learn since I tend to go a little crazy with the
chopping and dicing and I end up creating vats of chowder for just
me and the Carefree Spouse. It’s always tasty the next couple of
days, but eventually it migrates to the never-never land in the
back of the fridge, only to be found lurking behind the eggs on
fridge cleaning day. Good job once again, Elizabeth!
One 11 ounce can corn, undrained
1/2 cup chopped onion
1/2 cup cubed peeled potatoes
1/3 cup water
2 teaspoons chicken flavor instant bullion
1 3/4 cups milk
1 tablespoon butter
2 tablespoons flour
Combine corn, onion, potatoes water and bullion in large saucepan.
Bring to a boil, then reduce heat to low, cover and simmer 10
minutes or until potatoes are tender, stirring occasionally.
Stir in 1 1/2 cups of the milk and all of the butter. In a small
bowl, combine remaining 1/4 cup milk and the flour; beat with wire
whisk until smooth. Add flour mixture to chowder, cook and stir
until bubbly and thickened.
Sara McKee’s Tater Tot Casserole
Sara very kindly sent me a fan letter several years ago and I’m
delighted to finally be able to thank her in public! She was so
encouraging about the CG, bless her heart! She said she loved the
recipes and to my amazement, had success with all she tried
(whew!). She and her husband Art lived in Delta many years ago and
it’s always so fun to see them snowbird north to Delta each
summer. Thanks to Sara, we have this easy, inexpensive and tasty
sounding casserole (or is it a “hot dish”?) that feeds a bunch of
folks a very hearty dinner with minimal fuss. Add a salad and
dessert and you’re in business.
Brown 1 1/2 pounds hamburger with 1/4 cup chopped onion.
Combine with:
2 cans cream of chicken soup (undiluted)
2 16 ounce cans cut green beans, drained and liquid reserved
Stir everything together with about 1/2 cup bean liquid (discard
the rest.) Pour into sprayed 9 x 13” baking pan. Top mixture with
Tater Tots laid in rows to cover completely. Bake at 350 for one
hour or until Tots are golden brown and soup bubbles. Serves 8 to
10.
Holbrook’s Barbecue Sauce
Bethel Holbrook usually needs a wheelbarrow to haul home all the
ribbons she gets at the Fair every year - she is one talented
cook! No secret ingredients in this deliciously simple sauce, and
best of all it only takes ten minutes to put together. I have it
on good authority that lots of fancy restaurants use ketchup as
the main ingredient in their barbecue sauce, so Bethel is in good
company. Being as fond of ketchup as I am, I can’t think of an
easier way to get summer barbecue taste from just about any winter
time dish - congrats to Bethel!
1 cup ketchup
1/4 cup water
1/4 cup honey
1/4 cup vinegar
3 Tablespoons Worcestershire Sauce
2 teaspoons chili powder
1 teaspoon salt
Simmer all ingredients over low heat until flavors blend, about
ten minutes. Brush on ribs, chicken or other meat during final ten
minutes of grilling or broiling. Makes about 2 cups. Be sure to
cover and refrigerate the extra sauce.
Stefanie Messick’s Turkey Lips
I am NOT implying Miss Stefanie has Turkey Lips! Only that she
knows a great recipe for a delicious treat and that the title just
cracked me up. Stefanie suggests having a dip on the side, ranch,
honey mustard or barbecue - why not try Bethel’s wonderful
barbecue sauce recipe we just passed? And if you prefer honey
mustard, try mixing one teaspoon honey to every four tablespoons
mustard and see how you like it.
You’ll be deep frying the Turkey Lips (seriously, LOVE that name!)
so be sure you have a good heavy pan filled with hot oil - about
360 to 375 is a good range. You want to keep the oil hot, but not
smoking so use a deep fat fry thermometer for best results and get
the kitchen exhaust fan going if you have one. A long handled mesh
type strainer or sturdy tongs work well to remove the turkey
strips, and have a wire rack set over a cookie sheet to drain the
pieces on. You can keep them warm on that rack in a 300 degree
oven while you cook the entire batch. Be sure to let the oil come
back up to temperature before you fry the next round, and don’t
crowd the pan or the oil temp will drop too low. You don’t want
soggy “Lips”!
You’ll need:
2 Raw Turkey Breasts, cut in strips about 1” x 3” long
4 eggs mixed with 2 cups milk
Marinate the strips in the milk and egg mixture for up to 12 hours
in refrigerator.
For breading, mix together:
1 cup cornstarch
3 cups flour
1 envelope ranch dressing mix (dry)
Salt and pepper to taste
Shake the (well drained) turkey strips in the flour mixture until
evenly coated (try using a zip top bag for even coating and no
mess) then drop pieces carefully in hot oil and fry until golden
brown. Drain well before serving hot with dips. (CG reminder:
Don’t forget to be extra careful with raw poultry - one of the
most common causes of cross contamination in the kitchen.
Carefully disinfect counter tops and any utensils that come in
contact with the raw turkey and discard any trimmings promptly.)
Brittany Stillie’s Zucchini Cupcakes
Come on, admit it. You still have shredded zucchini in your
freezer from LAST year, and you couldn’t turn down your neighbor’s
generous offer of a few monster size beauties from her garden.
You’ve had all the zucchini bread you can stand, and you’ve hidden
mass quantities of it in everything from spaghetti sauce to
meatloaf. What to do? I suggest you make these cupcakes right away
and then sit back and watch them disappear. The caramel frosting
alone is enough to make you faint with happiness, but the cakes
themselves are moist and delicious and also a sneaky way to get
some more green vegetables into the kids - I promise they won’t
complain.
For the Cupcakes
Mix together:
3 eggs
1 1/3 cups sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 teaspoon almond extract
In a separate bowl, combine:
1 1/2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
Add the egg mixture to the flour mixture and mix well. Then add:
1 1/2 cups shredded zucchini
Mix until well combined.
Fill paper lined muffin cups two thirds full. Bake at 350 for 20 -
25 minutes or until cakes test done. Cool for ten minutes in pan
before removing to wire rack to cool completely.
Frost with Caramel frosting:
Combine in saucepan over medium heat:
1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
Cook and stir for 2 minutes. Remove from heat and stir in one
teaspoon vanilla. Cool mixture to lukewarm. Gradually beat in 1
1/2 to 2 cups powdered sugar and until frosting reaches spreading
consistency. Frost cooled cupcakes. Makes about 2 dozen.
