The Carefree Gourmet
by Joyce McCombs  - April 21

Kraft Foods

Life being what it is, I didn’t get a chance to interview our celebrity chef of the week for this issue, but hope to bring you that story next time. Instead, lucky girl that I am, a lovely bunch of recipes arrived literally at my door from the fine folks at Kraft Foods, along with their kind invitation to share them with you.

I occasionally mention products by name here in the CG and am loyal to many that have performed consistently in the Test Kitchens over the years. I have always trusted anything from Kraft, though I used to wonder why their products always seemed so expensive. I came to realize the beautiful packaging, the elaborate commercials and the glossy magazine ads were what drove the prices higher.

My favorite Kraft television advertisements were broadcast during those wonderful Hallmark Hall of Fame programs in the late sixties and early seventies. I still remember that the announcer had a low, soothing voice and would describe what we were seeing on the screen in excruciatingly detailed and deliciously mouthwatering terms. The commercials seemed to be filmed in slow motion, and the camera would slowly zoom in on beautifully arranged food. Even the perfectly manicured hands flipping the grilled cheese sandwich or arranging a salad would move with leisurely and elegant ease. Obviously these folks lived in a place where children weren’t clamoring for supper and soccer practice started in twenty minutes!

Because Kraft sponsored the program, the ads were longer than usual and almost like mini movies themselves. All the products were prominently featured, and you came away with the idea that using anything else would result in culinary disaster. The commercial that featured grilled cheese sandwiches using Kraft mayonnaise on the outside of the bread to grill it instead of butter or margarine left me stunned and amazed. I could hardly wait to try it and was rather under whelmed at the results. I was also a bit overwhelmed at the messy skillet I had to clean up afterwards. Still, the Kraft singles inside tasted good and I still think nothing else melts as well for this classic sandwich.

The recipes below are all from the Kraft website kraftfoods.com and they are also in this month’s issue of their free magazine, Food & Family – Deliciously Simple Everyday. The recipes really are simple and all of them have nutrition information, low calorie substitutions and an estimated time of preparation, something I always appreciate. Even though the recipes are name brand heavy, they don’t rely too much on prepared boxed mixes – I only saw one featuring the famous Kraft Mac and Cheese dinner.

The web site also features a terrific recipe search engine, a healthy living section, all Kraft products nutrition information, and more. Under the products tab I found a fun link to all kinds of different Jello Jigglers molds, and information on how to purchase hard to find Kraft products like Vegemite. There’s a Kraft collectibles store, in case you’ve outgrown your Oscar Meyer Weiner T-shirt, and a cookbook link that looks very interesting. The site loads quickly and navigation is easier than some other recipe sites I’ve explored. You can get Krafts Food and Family magazine free by logging on to kraftfoods.com/magazine and filling out the short form on line.

One Bowl Cheddar Biscuits
One bowl, cheese and basil – what’s not to love here? I’m thinking these are going to appear along side my next batch of buffalo chili.
Preheat oven to 425°F.
2-1/4 cups Bisquick
1/2 cup Kraft Shredded Cheddar Cheese
2 Tablespoons chopped basil
1/4 cup sour cream
2 Tbsp. GREY POUPON Dijon Mustard
1/3 cup milk
1 egg, lightly beaten
12 fresh parsley leaves
Combine baking mix, cheese and herbs; stir until combined. Mix sour cream, mustard and milk in small bowl. Stir into baking mix until just combined.
Place dough on surface lightly dusted with baking mix; knead 10 times. Pat into 1/2-inch thick circle. Cut with 2-inch cutter dusted with baking mix. Place biscuits on baking sheet. Brush each lightly with beaten egg. Place 1 parsley leaf on top of each biscuit; lightly brush again with egg.
Bake 12 to 15 min. or until lightly browned. Serve warm.

30 Minute Almond Chicken
You can marinate the chicken as long as you like, even overnight, for more flavor. I’ve even been known to freeze marinated chicken to save time on busy days and it works great.
8 boneless skinless chicken thighs
1/4 cup Kraft Zesty Italian Dressing
1 cup chicken broth
2 cups green beans
1 cup Minute White Rice, uncooked
1/4 cup Planters Sliced Almonds
Toss chicken with dressing in zip top plastic bag until evenly coated. Add chicken with dressing to large nonstick skillet on medium-high heat; cook 5 minutes on each side.
Stir in broth; bring to boil. Cover. Simmer 10 minutes. Add beans; cook 5 minutes or until chicken is cooked through.
Remove chicken from skillet. Add rice and almonds. Remove from heat; cover. Let stand 5 min. Serve chicken over rice mixture

Shortcut Carrot Cake
Kraft asked for reader reviews on this cake idea and got over 500 positive responses. It’s on my list to try for the next potluck.
1 box spice cake mix
2 cups shredded carrots
1 8 ounce can crushed pineapple, drained
1 cup Planters Chopped Pecans, divided
2 8 ounce packages Philadelphia Cream Cheese, softened
2 cups powdered sugar
1 8 ounce carton Cool Whip Topping, thawed
Preheat oven to 350°F. Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended. Pour into well sprayed 9 x 13 inch cake pan. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool.
For icing, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Stir in whipped topping until well blended.
Garnish with remaining 1/4 cup pecans. Refrigerate until ready to serve.

Stuffin’ Egg Muffin
Perfect for weekend brunch – just add fruit and a pot of coffee.
1 6 ounce package Stove Top Stuffing Mix for Chicken
12 eggs
3 Tbsp. Oscar Mayer Real Bacon Bits
1/2 cup Kraft Shredded Colby & Monterey Jack Cheese
Preheat oven to 400°F. Prepare stuffing mix as directed on package, omitting stand time. Spray muffin cups with cooking spray. Press 1/4 cup stuffing firmly onto bottom and up sides of 12 muffin cups, forming about 1/4-inch rim around top of cup.
Crack 1 egg into each stuffing cup. Sprinkle with bacon bits and cheese.
BAKE 20 minutes or until yolks are set. Let stand 5 minutes before serving.

Peanutty Dip
One 4 ounce package Philadelphia Cream Cheese
2 Tablespoons peanut butter
2 Tablespoons honey
2 Tablespoons milk
Dippers:
RITZ Crackers
Celery sticks
Apple and pear slices
Nilla Wafers
Dice the cheese into a mixing bowl then add the peanut butter, honey and milk and mix with fork until well blended.

Bacon Pecan Stuffed Mushrooms
You can use Portabello mushrooms if you like, right after you get the second mortgage to finance your feast!
One pound large button mushrooms, stems removed
1/3 cup green onion slices
1 Tbsp. PLANTERS Peanut Oil
1/3 cup Italian-style bread crumbs
1 egg, lightly beaten
6 slices OSCAR MAYER Bacon, cooked, crumbled
1/2 cup coarsely chopped PLANTERS Pecans
PREHEAT oven to 350°F. Finely chop the stems, then cook with onions in hot oil over medium-high heat until tender. Remove from heat; stir in bread crumbs, egg, bacon and pecans and mix well.
SPOON into mushroom caps; place on lightly buttered baking sheet.
BAKE 15 to 20 min. or until heated through. Serve warm.

Baked Triple Veggie Dip
Everyone seems to love the hot asparagus dip, and this is a variation that looked too good to pass up. Even though this version calls for spinach, you already know I’m going to leave it out and make up the difference with more asparagus and artichoke hearts.
One 1 pound 3 ounce can asparagus spears, drained, chopped
1 ten ounce package frozen chopped spinach, thawed, drained
One 8.5 ounce can artichoke hearts, drained, chopped
1 container Philadelphia Chive & Onion Cream Cheese Spread
1/2 cup Kraft Mayo Real Mayonnaise
1-1/2 cups Kraft 100% Grated Parmesan Cheese, divided
Preheat oven to 375°F. Mix all ingredients, reserving 1/4 cup Parmesan cheese. Spoon into sprayed 2 quart baking dish. Sprinkle with reserved cheese.
Bake 35 min. or until lightly browned. Serve hot with TRISCUIT Thin Crisps and assorted cut up vegetables.
My thanks to the food editors at Kraft for allowing the CG to run these recipes and for saving an already hectic week from getting away from me. I’m taking the next issue off because I’m up to my tasket in Baskets for the Library Open House (see you Saturday the 23 from 10 to 4!) and then I’m the road again to take a class on the new statewide Interlibrary Loan system. I promise to do some research for you along the way, and watch for the illusive local chef interview coming your way soon.

Index to Carefree Gourmet Articles

Sourdough Sensations June 29, 2007

Kitty Treats June 29, 2007

Dog Treats April 20, 2007

Sandwich Plan March 23, 2007

Carefree Wacky Ingredients March 8, 2007

Homestead Hearth January 25, 2007

Carefree Cooking 101 January 11, 2007

Holiday Punch December 23, 2006

Holiday Treats December 12, 2006

Thanksgiving II November 20, 2006

Standby Favorites October 16, 2006

Cabbage October 11, 2006

Apples September 22, 2006

Kids Cook July 6, 2006

Wacky Tips June 8, 2006

Graduation May 11, 2006

African Cuisine April 13, 2006

A Bit of Irish March 23, 2006

Crazy for Carrots March 9, 2006

February Vacation February 23, 2006

Easy Budget January 12, 2006

Christmas Treats December 22, 2005

Sweet Surprises December 8, 2005

Turkey Times  November 22, 2005

Grand Champions - Part 2 - October 13, 2005

Janet Boyer September 22, 2005

Grand Champions September 5, 2005

Blueberries  August 12, 2005

Halibut and Zukes July 28, 2005

Orange Juice July 14, 2005

Happy Birthday June 30, 2005

Honey June 9, 2005

Picnic Dishes May 26, 2005

Celebration Salads May 12, 2005

Kraft Foods April 21, 2005

Shrimp April 7, 2005

Carry on Airline snacks March 25, 2005

Sandwiches March 10, 2005

Back from Vacation February 24, 2005

Super Bowl Snack Attack  January 14, 2005

Ginger Snaps December 29, 2004

Christmas Memories - December 12, 2004

Thanksgiving November 23, 2004

Glen and Meat  October 29, 2004

Blueberry Pie Champion  September 30, 2004

Fair Winners  September 2, 2004

Glen's Knives June 11, 2004

Aunt Aggie Tells All... May 13, 2004

Crazy About Catsup April 29, 2004

Carefree Clearance Special April 8, 2004

Seattle Adventure March 26, 2004

Vegas, part 2 March 12, 2004

Vegas Wind February 12, 2004

Casserole Bonanza January 11, 2004

No Fuss Dishes  December 19, 2003

Fake and Bake Christmas  December 11, 2003