Weeknight Family Meals
Simply Satisfying
Hot Cooked Rice
Iceberg Wedge Salad with Ranch Dressing
Black Bottom Cupcakes
serves 6
Smothered Swiss Steak
Makes 6 Servings • Prep: 15 min.; Cook: 1 hr., 35 min.
A cola soft drink is the secret ingredient for these slow-cooked steaks with a juicy tomato-based sauce. Start table talk by asking everyone to guess the surprise flavoring.
½ tsp. salt
6 (4-oz.) cube steaks
½ cup all-purpose flour
1 tsp. seasoned pepper
4½ Tbsp. vegetable oil
1 medium onion, diced
1 medium-size green bell pepper, diced
1 (14.5-oz.) can petite diced tomatoes
1 (12-oz.) cola soft drink
1 Tbsp. beef bouillon granules
2 Tbsp. tomato paste
1. Sprinkle salt evenly on both sides of cube steaks. Combine flour and pepper in a shallow dish. Dredge steaks in flour mixture.
2. Brown 2 steaks in 1½ Tbsp. hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side; drain on paper towels. Repeat procedure with remaining steaks and oil. Drain drippings from skillet, reserving 1 Tbsp. in skillet.
3. Sauté onion and bell pepper in hot drippings 7 minutes or until tender. Add diced tomatoes and next 3 ingredients to skillet. Bring to a boil, and cook, stirring often, 5 minutes or until slightly thickened. Return steaks to skillet; cover and cook over low heat 55 to 60 minutes or until tender.
Note: To prepare this recipe in the slow cooker, place seared cubed steaks in a 5-qt. slow cooker. After cola mixture has cooked 5 minutes, spoon it over seared cube steaks. Cover and cook on LOW 5 hours.
Test Kitchen Tip:
If you prefer, prepare this recipe early in the day in the slow cooker. See Note below recipe.
Black Bottom Cupcakes
Makes 16 cupcakes • Prep: 25 min., Cook: 30 min.
Chocolate settles in the bottom of these cheesecakelike cupcakes to inspire the name.
1 (8-oz.) package cream cheese, softened
1⅓ cups sugar, divided
⅛ tsp. salt
1 large egg
1 cup semisweet chocolate morsels
1½ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
¼ cup unsweetened cocoa
1 cup water
⅓ cup vegetable oil
1 Tbsp. white vinegar
1 tsp. vanilla extract
1. Preheat oven to 350°.
2. Beat cream cheese at medium speed with an electric mixer until creamy; gradually add ⅓ cup sugar, beating well. Add ⅛ tsp. salt and egg; beat well. Stir in chocolate morsels; set aside.
3. Combine remaining 1 cup sugar, flour and next 3 ingredients in a large bowl; make a well in center of mixture. Combine water and remaining 3 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter evenly into paper-lined muffin pans, filling half-full. Spoon a heaping Tbsp. of cream cheese mixture over batter in each muffin cup.
4. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on wire racks.
Karla Hoff
Food for the Flock
Good Shepherd Presbyterian Church ~ Lincoln, Nebraska
Freeze it:
Seal leftover cupcakes in an airtight plastic freezer bag, and freeze up to 1 month.
Slowing Down
Southerners have historically had a reputation for speaking slowly and moving at a snail’s pace in the region’s oppressive heat. Today, most Southerners’ lifestyles defy that image and are rushed to the point that cooking dinner can be stressful. Fortunately, a new trend called the “Slow Food Movement” is encouraging folks to fight the fast food track, take time to enjoy meals, and buy locally grown food. Slow cookers are one of the best ways to hop on this slow food train. Introduced in the early 1970s, slow cookers provide long cooking times that add flavor as well as the ability to let food cook unattended making meals simple. Slow cookers, now enjoying a popularity revival, are even more helpful with digital programming and multiple cooking containers. Take time to check them out.
Casserole Dinner
Fresh Spinach-and-Apple Salad With Cinnamon Vinaigrette
German Chocolate Sauce with pound cake or ice cream
serves 4
Chicken Cobbler Casserole
Makes 4 Servings • Prep: 25 min., Cook: 40 min.
Nope, this cobbler’s not for dessert! Beneath chunks of cheesy sourdough croutons, a creamy mixture of chicken, mushrooms, and peppers offers up a delicious filling.
6 Tbsp. melted butter, divided
4 cups cubed sourdough rolls
⅓ cup grated Parmesan cheese
2 Tbsp. chopped fresh parsley
2 medium-size sweet onions, sliced
1 (8-oz.) package sliced fresh mushrooms
1 cup white wine
1 (10¾-oz.) can cream of mushroom soup
½ cup drained and chopped jarred roasted red bell peppers
2½ cups shredded cooked chicken
1. Preheat oven to 400°.
2. Toss 4 Tbsp. melted butter with next 3 ingredients; set aside.
3. Sauté onions in remaining 2 Tbsp. butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms; sauté 5 minutes. Stir in wine and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.
4. Bake at 400° for 15 minutes or until golden brown.
Test Kitchen Tip:
Substitute an equal amount of chicken broth or buttermilk for wine, if desired.
Fresh Spinach-and-Apple Salad With Cinnamon Vinaigrette
Makes 4 Servings • Prep: 15 min.
A surprising dash of cinnamon flavors the honey-cider dressing that drapes tender spinach and crisp sweet apples for this salad. Let the kids tear the spinach and have fun using a salad spinner.
2 medium apples, thinly sliced
6 cups torn fresh spinach
¼ cup honey
3 Tbsp. vegetable oil
2 Tbsp. cider vinegar
½ tsp. dry mustard
¼ tsp. ground cinnamon
1 garlic clove, pressed
⅛ tsp. salt
1. Combine apples and spinach in a serving bowl. Whisk together honey and next 6 ingredients until well blended. Pour mixture over salad, tossing gently. Serve immediately.
Test Kitchen Tip:
Apples ripen quickly at room temperature, so refrigerate them in the produce drawer until ready to use.
German Chocolate Sauce
Makes 2 cups • Prep: 5 min., Cook: 15 min.
Serve this rich, buttery chocolate sauce over pound cake or ice cream, or as a dipping sauce with chunks of fresh fruit.
½ cup butter
1 (4-oz.) package sweet baking chocolate
1½ cups sugar
1 tsp. vanilla extract
⅛ tsp. salt
1 (5-oz.) can evaporated milk
1. Melt butter and chocolate in a small saucepan over low heat, stirring until melted. Stir in sugar, vanilla, salt, and milk; bring to a boil over medium heat. Cook 7 minutes, stirring constantly. Serve warm over pound cake or ice cream.
Test Kitchen Tip:
Seal remaining German Chocolate Sauce in a glass jar, and share with a neighbor or special friend.
Mediterranean Flair
Pan-Seared Trout With Italian-Style Salsa
Green Salad with Balsamic Vinaigrette
serves 6
Pan-Seared Trout With Italian-Style Salsa
Makes 6 Servings • Prep: 5 min., Cook: 4 min. per batch
Put on some Italian music when you serve these fork-tender trout fillets flash-seared in a pan of hot olive oil, and you’ll feel you’re in an Italian trattoria. A chunky chilled salsa of onion, tomatoes, balsamic vinegar, and feta cheese complements the delicate fish flavor.
6 (6-oz.) trout fillets
¾ tsp. salt
½ tsp. freshly ground pepper
4 Tbsp. olive oil
Italian-Style Salsa
Garnish: lemon wedges
1. Sprinkle fillets with salt and pepper.
2. Cook 3 fillets in 2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until fish flakes with a fork. Repeat with remaining fillets and oil. Top fish with salsa. Garnish, if desired.
Test Kitchen Tip:
Substitute catfish or tilapia for trout. Both have a delicate fish flavor.
Italian-Style Salsa
Makes 2 cups • Prep: 15 min.
Briny kalamata olives and feta cheese balance the sweet red onion and balsamic vinegar flavors for this salsa.
4 plum tomatoes, chopped
½ small red onion, finely chopped
12 kalamata olives, pitted and chopped
2 garlic cloves, minced
2 Tbsp. chopped fresh parsley
1 Tbsp. balsamic vinegar
1 Tbsp. olive oil
2 tsp. drained capers
¼ tsp. salt
¼ tsp. freshly ground pepper
¼ cup crumbled feta cheese (optional)
1. Stir together first 10 ingredients, and, if desired, feta cheese, in a medium bowl. Cover and chill until ready to serve.
Parmesan Cheese Grits
Makes 6 Servings • Prep: 10 min., Cook: 15 min.
Grits aren’t just for breakfast. Serve this creamy Southern comfort food instead of mashed potatoes or macaroni and cheese.
2 (14-oz.) cans chicken broth
3 cups milk
1½ cups uncooked quick-cooking grits
1 tsp. salt
2 cups freshly grated Parmesan cheese
2 tsp. freshly ground pepper
1. Bring chicken broth and milk just to a boil in a large saucepan. Slowly stir in grits and salt. Cover, reduce heat to medium-low, and cook, stirring occasionally, 6 to 7 minutes or until mixture is thickened. Add Parmesan cheese and pepper, stirring until cheese is melted.
Test Kitchen Tip:
If you prefer Cheddar cheese grits, cook grits as directed, reducing salt to ½ tsp., and substituting 3 cups (12 oz.) shredded extra-sharp Cheddar cheese for Parmesan cheese.
Why Eat Together?
There was a time in Southern history when entire families ate together morning, noon, and night. Over the years, teens with jobs, both parents working late, long months of nice Southern weather for outdoor sports, and kids with more after-school activities led to a new norm. While it’s a challenge to schedule dinners together during the week, it’s worth it to do so. New studies show that kids who eat with their families at least three times a week tend to make better grades, eat healthier, and are less likely to drink alcohol or take drugs. They also are more likely to believe their parents are proud of them. The family meals don’t always have to be home-cooked spreads. A simple breakfast, dinner at a restaurant, or even a hot dog at the ball park are fine options for getting the family together.
Fancy Fish ’n’ Fixin’s
Steamed Asparagus
Pear Skillet Cake With Caramel-Rum Sauce
serves 4
Orange Roughy Parmesan
Makes 4 Servings • Prep: 20 min., Cook: 15 min., Other: 10 min.
A creamy spread of mayonnaise and Parmesan tops these oven-broiled fillets. Since fish is good brain food, look up a few trivia questions to ask and get conversation started during the meal.
2 lb. orange roughy fillets
2 Tbsp. lemon juice
½ cup grated Parmesan cheese
¼ cup butter or margarine, softened
3 Tbsp. mayonnaise
3 Tbsp. chopped green onions
¼ tsp. salt
⅛ tsp. freshly ground pepper
Dash of hot sauce
Lemon wedges
1. Preheat broiler.
2. Place fillets on a greased pan. Brush fillets with lemon juice, and let stand at room temperature 10 minutes.
3. Combine Parmesan cheese and next 6 ingredients; set aside.
4. Broil fillets 8 inches from heat 8 minutes. Spread cheese mixture over fillets. Broil 5 more minutes or until fish flakes with a fork. Serve with lemon wedges.
Test Kitchen Tip:
Catfish or tilapia substitute nicely for orange roughy fillets.
Pecan Pilaf
Makes 4 Servings • Prep: 5 min., Cook: 35 min.
This thyme-spiced dish teams two Southern favorites and pantry staples—rice and sweet, fragrant pecans.
¼ cup butter, divided
½ cup chopped pecans
¼ cup chopped onion
1 cup uncooked long-grain rice
2 cups chicken broth
½ tsp. salt
⅛ tsp. dried thyme
⅛ tsp. pepper
1. Melt 1½ Tbsp. butter in a large skillet over medium heat. Add pecans; sauté 8 minutes or until lightly browned. Remove pecans from skillet.
2. Melt remaining 2½ Tbsp. butter in skillet over medium heat; add onion, and cook until tender, stirring occasionally. Stir in rice and remaining ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 20 minutes until liquid is absorbed and rice is tender. Remove from heat; stir in pecans.
Steve Stockton
Look Who Came To Dinner
The Junior Auxiliary of Amory, Mississippi
Test Kitchen Tip:
Aromatic basmati and Texmati rice are varieties of long-grain rice. They give this pilaf a sweet, nutty taste.
Pear Skillet Cake With Caramel-Rum Sauce
Makes 8 Servings • Prep: 25 min.; Cook: 1 hr., 8 min.; Other: 20 min.
Flip this upside-down, sugar-soaked cake from the cast-iron skillet and the gooey molasses-colored topping makes the gingerbread cake irresistible.
1 cup firmly packed dark brown sugar
6 Tbsp. unsalted butter, cut into pieces
4 pears, peeled and cut into 6 wedges each
1⅓ cups all-purpose flour
1⅓ cups granulated sugar
1¼ tsp. baking soda
½ tsp. salt
2 tsp. ground cinnamon
2 large eggs
½ cup vegetable oil
1 small pear, unpeeled, cored, and coarsely grated
1 Tbsp. grated fresh ginger
Caramel-Rum Sauce
1. Preheat oven to 325°.
2. Sprinkle brown sugar evenly in a 10-inch cast-iron skillet. Add butter, and place skillet in a 325° oven for 8 minutes. Remove skillet from oven; stir brown sugar mixture until blended. Arrange pear slices spoke-fashion on brown sugar mixture, working from the center of the skillet to the edge.
3. Combine flour and next 4 ingredients in a large bowl. Add eggs and oil, beating at low speed with an electric mixer until blended. Stir in grated pear and ginger. Spoon batter evenly over sliced pears in skillet.
4. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Run a knife around edge to loosen from pan. Cool in pan on a wire rack 20 minutes. Invert onto a serving plate. Serve warm with Caramel-Rum Sauce.
Test Kitchen Tip:
A well-seasoned cast-iron skillet won’t allow the sugary topping of the cake to stick, and its thick sides invite even cooking of the cake batter.
Caramel-Rum Sauce
Makes 1½ cups • Prep: 5 min., Cook: 12 min., Other: 5 min.
½ cup whipping cream
½ cup unsalted butter
½ cup granulated sugar
½ cup firmly packed dark brown sugar
3 Tbsp. dark rum
1. Combine first 4 ingredients in a medium saucepan; cook over medium heat until butter melts and sugars dissolve. Bring to a boil; cook 3 minutes or until slightly thickened. Stir in rum. Let stand 5 minutes.
Vegetable Night
Cornbread Muffins
serves 6 to 8
Spaghetti and Cheese
Makes 6 to 8 Servings • Prep: 20 min., Cook: 45 min., Other: 5 min.
Families who like macaroni and cheese will love this variation. Monterey Jack cheese and dry mustard give it a surprising flavor twist.
1 lb. spaghetti, cooked and drained
3 cups (12 oz.) shredded Monterey Jack cheese
1½ Tbsp. all-purpose flour
1½ tsp. salt
¾ tsp. dry mustard
¼ tsp. pepper
3¾ cups milk, divided
3 large eggs, lightly beaten
2 Tbsp. butter or margarine
Paprika
1. Preheat oven to 350°.
2. Place half of cooked spaghetti in a lightly greased 13- x 9-inch baking dish; sprinkle with half of cheese. Repeat procedure.
3. Combine flour, salt, dry mustard, and pepper in a small bowl. Whisk in 1 Tbsp. milk. Add remaining milk and eggs to flour mixture, stirring with a wire whisk until blended. Pour milk mixture over spaghetti mixture. Dot with butter, and sprinkle with paprika. Bake at 350° for 45 minutes or until set. Let stand 5 minutes before serving.
Test Kitchen Tip:
For a pimiento cheese version, substitute Cheddar cheese for Monterey Jack, and stir chopped pimiento into the milk mixture.
Suppertime Turnip Greens
Makes 6 to 8 Servings • Prep: 20 min., Cook: 50 min.
Even the kids will try turnip greens if you tell them that tradition promises plenty of money if greens are eaten on New Year’s Day. They may want seconds of this savory version cooked with bacon, garlic, and red pepper.
2 (1-lb.) packages fresh turnip greens
4 cups water
2 bacon slices, coarsely chopped
1 tsp. seasoned salt
½ tsp. sugar
½ tsp. garlic powder
¼ to ½ tsp. ground red pepper
1. Remove and discard stems from greens; tear large pieces of greens into smaller pieces, if desired.
2. Combine water and bacon in a large Dutch oven; bring to a boil. Add greens, seasoned salt, and remaining ingredients. Cover and cook over medium heat 40 minutes or until greens are tender.
Test Kitchen Tip:
Packages of prewashed greens take a fraction of the time to prepare compared to turnip greens purchased in bunches.
Black-eyed Peas
Makes 6 to 8 Servings • Prep: 15 min., Cook: 30 min.
Cooked crumbled bacon and a shake of hot sauce season this New Year’s Day tradition said to bring good luck. To keep the meal really Southern, serve the peas with hot, crispy cornbread muffins.
4 bacon slices
1 medium onion, chopped
1 garlic clove, minced
3 (15.8-oz.) cans black-eyed peas, drained
1 (14-oz.) can chicken broth
¼ tsp. hot sauce
¼ tsp. salt
¼ tsp. pepper
1 bay leaf
1. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon, reserving 1 Tbsp. drippings in pan. Crumble bacon, and set aside.
2. Sauté onion and garlic in bacon drippings in skillet. Add reserved bacon, black-eyed peas and remaining ingredients. Bring to a boil; reduce heat, and simmer 25 minutes. Discard bay leaf.
Lighten Up:
If you’re taking steps to reduce sodium in your diet, rinse the peas with running water after draining. Use low-sodium chicken broth, and reduce or eliminate the salt.
Delta Hot Chocolate
Makes 7 cups • Prep: 15 min., Cook: 25 min.
This extra-rich hot chocolate made with cocoa and bittersweet chocolate bars makes an ordinary weeknight special. Serve it for dessert on a wintry night in front of the fireplace.
1 qt. milk
2 cups whipping cream
2 cinnamon sticks
⅛ tsp. freshly ground nutmeg
1 cup unsweetened cocoa
¾ cup sugar
1 Tbsp. vanilla extract
2 (3-oz.) bars bittersweet chocolate, chopped
Toasted marshmallows (optional)
1. Cook first 4 ingredients in a Dutch oven over medium-low heat, stirring occasionally, 15 to 20 minutes or just until milk begins to steam. (Do not boil.) Remove from heat. Discard cinnamon sticks. Whisk in cocoa, sugar, and vanilla, whisking until blended.
2. Cook over low heat 5 minutes. Add chocolate, whisking until blended. Keep warm over low heat. Serve with toasted marshmallows, if desired.
Test Kitchen Tip:
To make mint hot chocolate, omit cinnamon sticks, and substitute bittersweet chocolate with mint chocolate morsels; reduce sugar to ½ cup.
Family-Pleasing Chicken
Roasted Garlic Mashed Potatoes
Green Beans
Biscuits
serves 6 to 8
Buttermilk Picnic Chicken
Makes 6 to 8 Servings • Prep: 25 min., Cook: 1 hr., Other: 8 hr.
Think “picnic” when you prepare this seasoned chicken marinated in buttermilk. If you don’t have time to pack one, spread a blanket on the den floor and have an indoor picnic.
¾ cup buttermilk
2 tsp. chicken bouillon granules
1 tsp. poultry seasoning
1 (3- to 4-lb.) package chicken pieces
1 cup all-purpose flour
1 Tbsp. paprika
2 tsp. seasoned salt
¼ tsp. pepper
¼ cup butter or margarine, melted
1. Combine first 3 ingredients in a large zip-top plastic freezer bag. Add chicken. Seal and marinate in the refrigerator at least 8 hours, turning occasionally.
2. Preheat oven to 350°.
3. Remove chicken from marinade, discarding marinade. Combine flour and next 3 ingredients in a large zip-top plastic freezer bag. Add chicken, a few pieces at a time, shaking bag to coat. Arrange chicken on a 15- x 10-inch jelly-roll pan lined with aluminum foil. Drizzle chicken with melted butter.
4. Bake at 350° for 1 hour or until golden.
Test Kitchen Tip:
Dredging the chicken in Step 3 can be messy, but a couple of options make it neater. Use tongs to transfer the wet chicken to the flour mixture. Or use disposable plastic gloves designed for use in food service. The gloves are inexpensive, available at large grocery stores or discount centers, and are ideal for promoting food safety.
Roasted Garlic Mashed Potatoes
Makes 6 to 8 Servings • Prep: 35 min.; Cook: 1 hr., 16 min.
Buttery roasted garlic cloves make these creamy, rich mashed potatoes taste like heaven. For family fun, give everyone small romaine lettuce leaves to use like spoons to eat the potatoes just like the ancient Greeks.
3 large garlic bulbs
3 lb. baking potatoes, cut into 3-inch pieces
3 Tbsp. unsalted butter
3 Tbsp. olive oil
¾ tsp. salt
¼ tsp. ground white pepper
1 cup half-and-half
1. Preheat oven to 350°.
2. Peel outer skins from garlic, and discard skins. Cut off and discard top one-fourth of each garlic bulb. Place garlic, cut side up, in center of a piece of heavy-duty aluminum foil; fold foil over garlic, sealing tightly. Bake at 350° for 1 hour or until garlic bulbs are soft. Remove from oven; let cool completely.
3. Squeeze pulp from garlic bulbs into a small bowl, and press with back of a spoon to make a paste. Set aside.
4. Cook potato in boiling water to cover 15 minutes or until tender; drain. Mash potatoes in a large bowl; stir in reserved garlic paste, butter, and next 3 ingredients.
5. Microwave half-and-half in a microwave-safe bowl at HIGH 1 minute. Gradually stir warm half-and-half into potato mixture.
Test Kitchen Tip:
Adding warmed versus cold half-and-half to the potatoes in Step 5 assures a velvety texture.
Fried Chicken for Family
Fried chicken has starred on family and company tables since the earliest days of the South. As the easiest and cheapest meat to raise, chicken was perfect for family meals and easy to carry in a lunch pail. It was also the Sunday dinner (as in midday) meat of choice for the traditional day of extended family gathering and eating. Big meals with lots of family are usually reserved for holidays now, but like in the past, fried chicken still takes center stage. While Southern fried chicken hasn’t changed much, dining customs have. Families tended to eat together in the 1950s. Then, as they scattered to more activities and cooked less, the family meal became a special occasion in the next decades. Today, the resurgence of the family meal is on its way—and you can be sure fried chicken is still invited, sometimes as the traditional fried version and often as a more healthful oven-fried variation as on the previous page.
A Taste of Tex-Mex
Salsa and Tortilla Chips
Unbelievable Chocolate Ice Cream
serves 6
Mexican Lasagna
Makes 6 Servings • Prep: 25 min., cook 2 hr., Other: 10 min.
Use a colorful tablecloth or runner and napkins in vivid hues to give the table a Mexican flair.
1 lb. ground round
1 (16-oz.) can refried beans
2 tsp. dried oregano
1 tsp. ground cumin
¾ tsp. garlic powder
2 cups picante sauce
1½ cups water
9 lasagna noodles
1 (16-oz.) container sour cream
¾ cup thinly sliced green onions
1 (2¼-oz.) can sliced ripe olives, drained
1 cup (4 oz.) shredded Monterey Jack cheese
1. Preheat oven to 350°.
2. Cook ground beef in a large nonstick skillet, stirring until it crumbles and is no longer pink; drain. Wipe skillet clean. Return beef to skillet; stir in refried beans and next 3 ingredients.
3. Combine picante sauce and water. Pour 1⅓ cup picante mixture in a lightly greased 13- x 9-inch baking dish. Arrange 3 noodles over picante mixture. Spread half of beef mixture evenly over noodles. Pour 1 cup picante mixture over beef mixture, and top with 3 more noodles. Spread remaining beef mixture over noodles. Top with 3 remaining noodles. Pour remaining 1⅓ cups picante mixture evenly over noodles.
4. Cover and bake at 350° for 1½ hours.
5. Combine sour cream, green onions, and ripe olives in a small bowl. Remove lasagna from oven; spread sour cream mixture over lasagna, and sprinkle with cheese. Return to oven, and bake 10 more minutes. Let stand 10 minutes before serving.
Lighten Up:
Using a paper towel to wipe the skillet clean in Step 2 is an excellent tip to eliminate excess fat.
José Falcón’s Slaw
Makes 6 Servings • Prep: 15 min., Other: 1 hr.
In true Mexican tradition, bold colors from red and green cabbage and red bell pepper make this sweet cider slaw the star of the table. Cilantro adds an earthy flavor hint.
¼ cup mayonnaise
3 Tbsp. malt or cider vinegar
2 tsp. sugar
2 cups finely shredded red cabbage
1 cup finely shredded green cabbage
1 red bell pepper, thinly sliced
1 cup chopped fresh cilantro
¼ tsp. salt
1. Stir together first 3 ingredients in a large bowl. Add red cabbage and remaining ingredients, tossing to coat. Cover and chill at least 1 hour.
Test Kitchen Tip:
Substitute a 16-oz. package of shredded coleslaw mix for red and green cabbages, if you’d like.
Unbelievable Chocolate Ice Cream
Makes 1 gal. • Prep: 15 min., Other: 1 hr.
Whether you use the old-fashioned hand-cranked ice cream maker using ice and rock salt or one of the new iceless, saltless electric versions, let everyone have a hand in making the ice cream. Assign jobs to mix the ingredients, add salt or ice to the churn, or scoop the ice cream into serving bowls.
½ gal. chocolate milk
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) container frozen whipped topping, thawed
2 Tbsp. unsweetened cocoa
¼ tsp. ground cinnamon (optional)
1. Pour all ingredients into freezer container of a 5-qt. hand-turned or electric freezer. Freeze according to manufacturer’s instructions. (Instructions and freezing times may vary.)
Freeze it:
Freeze any leftover ice cream in an airtight container up to 2 months. Before sealing, place a sheet of plastic wrap directly on the ice cream’s surface to prevent freezer burn.
Casual Night
Mustard-Glazed Pork Tenderloin
Steamed Broccoli
serves 4 to 6
Mustard-Glazed Pork Tenderloin
Makes 4 to 6 Servings • Prep: 20 min., Cook: 24 min., Other: 40 min.
Spicy Creole seasoning, sweet orange juice, and a smoky grilled flavor make this tender pork cut a real treat. To make the meal seem extra special, turn off all the lights and eat by candlelight. You’ll be surprised how sibling bickering sometimes ceases when the lights are low.
1 (8-oz.) jar Dijon mustard (1 cup)
⅓ cup orange juice
2 Tbsp. Creole seasoning
1½ pounds pork tenderloins
1. Stir together first 3 ingredients.
2. Place pork in a shallow dish or a zip-top plastic freezer bag; pour mustard mixture over pork. Cover or seal, and chill at least 30 minutes, turning occasionally.
3. Preheat grill to medium-high heat (350° to 400°).
4. Remove pork from marinade, discarding marinade.
5. Grill, covered with grill lid, over medium-high heat (350° to 400°) for 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill; let stand until thermometer registers 160°. Let stand 5 more minutes before slicing.
Test Kitchen Tip:
Removing the thick outer membrane called silver skin from pork tenderloin before cooking prevents it from curling and cooking unevenly. To do so, pull the end of the silver skin tight above the meat, and gently cut the layer away, making sure to keep the blade of the knife angled slightly upward and just underneath the silver skin. A trimmed pork tenderloin should be free of any visible fat and silver skin.
Parmesan Potato Sticks
Makes 4 to 6 Servings • Prep: 25 min., Cook: 40 min., Other: 5 min.
Kids can have fun measuring out the seasonings for the Parmesan Coating for these crispy home fries. Potato sticks with the cheese-spice coating bake to a golden brown.
6 small baking potatoes (about 3 lb.)
3 to 4 cups cold water
1 tsp. salt
¾ cup butter or margarine, melted
Parmesan Coating
1. Scrub potatoes. Cut lengthwise into ½-inch slices; turn and stack potato slices, cut sides down. Cut lengthwise into ½-inch sticks. Place potato sticks in a large bowl. Combine cold water and salt; pour over potatoes to cover. Let stand 5 minutes.
2. Preheat oven to 400°.
3. Drain potatoes well; spread on paper towels to absorb water; pat dry. Dip potato sticks in melted butter; roll in Parmesan Coating. Place in a single layer on greased baking sheets. Bake at 400° for 30 minutes; turn potatoes, and bake 10 more minutes or until golden.
Test Kitchen Tip:
To make these homemade ovenbaked fries crisp and cheesy, arrange them on a baking sheet in a single layer without touching one another.
Parmesan Coating
Makes 2¼ cups • Prep: 5 min.
1 cup fine, dry breadcrumbs
1 cup grated Parmesan cheese
1 tsp. salt
1 tsp. dried parsley flakes
½ tsp. paprika
¼ tsp. garlic powder
¼ tsp. pepper
1. Combine all ingredients in a bowl.
Basil Batter Rolls
Makes 2 dozen • Prep: 25 min.; Cook: 16 min.; Other: 1 hr., 20 min.
You won’t have to call anyone to dinner when you bake these yeast rolls mixed with pesto. The herb and yeast bread aroma will linger longer in the air than the kids last at the table. Let family members help spoon the dough into the muffin pans to heighten the anticipation.
2 (¼-oz.) packages active dry yeast
1½ cups warm water (100° to 110°)
⅓ cup shortening
4 cups unbleached all-purpose flour
¼ cup sugar
1½ tsp. salt
1 large egg
2 Tbsp. pesto
2 garlic cloves, minced
Melted butter or margarine (optional)
1. Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.
2. Combine yeast mixture, shortening, 2 cups flour, and next 3 ingredients in a large mixing bowl; beat at medium speed with an electric mixer until well blended. Stir in pesto and garlic. Gradually stir in enough remaining flour to make a soft dough. (Dough will be sticky.)
3. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in bulk.
4. Stir dough; spoon into greased muffin pans, filling half-full. Cover and let rise in a warm place (85°) for 35 minutes.
5. Preheat oven to 400°.
6. Bake at 400° for 15 to 16 minutes or until golden. Brush with melted butter, if desired.
Rogue River Rendezvous
The Junior Service League of Jackson County ~ Medford, Oregon
Freeze it:
Seal and freeze leftover rolls in an airtight container up to 1 month.
Better Than Takeout
Orange Wedges
serves 4
Fried Noodles With Shrimp
Makes 4 Servings • Prep: 25 min., Cook: 15 min.
When you serve this sweet-sour noodle dish with peanuts and shrimp, declare a “no-fork” night, and eat the entire meal with chopsticks.
1½ lb. uncooked, large raw shrimp
1 (8-oz.) package Thai rice noodles
2 garlic cloves, minced
¼ cup vegetable oil
2 large eggs, lightly beaten
2 Tbsp. sugar
2 Tbsp. fish sauce
2 Tbsp. Asian garlic-chili sauce
2 green onions, chopped
2 to 3 Tbsp. chopped peanuts
¼ cup chopped fresh cilantro
1. Peel shrimp, and devein, if desired; set aside.
2. Cook noodles in boiling water 3 to 4 minutes; drain.
3. Sauté garlic in hot vegetable oil in a large nonstick skillet over medium heat 2 minutes. Add shrimp, and cook 2 minutes or just until shrimp turn pink. Add beaten egg to shrimp mixture in skillet. Cook over medium heat, without stirring, until egg begins to set. Stir until cooked, breaking up egg.
4. Stir in sugar, fish sauce, and garlic-chili sauce. Add noodles; cook 1 minute or until hot. Sprinkle with onions, peanuts, and cilantro.
Test Kitchen Tip:
Look for Thai rice noodles in the Asian section of larger grocery stores or at Asian markets.
Minted Sugar Snaps
Makes 4 Servings • Prep: 5 min., Cook: 5 min.
Fresh snap peas sautéed with garlic and mixed with mint add a fresh summer flavor to any meal. With kitchen scissors, chopping the mint and green onions is a snap.
Vegetable cooking spray
1 (8-oz.) package fresh sugar snap peas, trimmed
2 green onions, chopped
1 large garlic clove, minced
2 Tbsp. minced fresh mint
⅛ tsp. salt
¼ tsp. pepper
1. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add peas, green onions, and garlic; cook 3 minutes or until peas are crisp-tender, stirring often. Remove from heat; stir in mint, salt, and pepper.
Test Kitchen Tip:
Always check the freshness date on prepackaged produce for optimum quality. Sugar snap peas should be bright green, firm, and crisp.
Dinner in a Crust
Caesar salad
serves 6
Ham-and-Tomato Pie
Makes 6 Servings • Prep: 20 min., Cook: 28 min., Other: 20 min.
Summer’s best flavors are blended in this quiche-style recipe—sweet fresh basil, juicy plum tomatoes, and crisp green onions.
1 (8-oz.) package diced cooked ham
½ cup sliced green onions
1 (9-inch) frozen unbaked pie shell
1 Tbsp. Dijon mustard
1 cup (4 oz.) shredded mozzarella cheese, divided
2 medium plum tomatoes, thinly sliced
1 large egg
⅓ cup half-and-half
1 Tbsp. chopped fresh basil
⅛ tsp. pepper
1. Preheat oven to 425°.
2. Sauté ham and green onions in a large nonstick skillet over medium heat 5 minutes or until ham is brown and any liquid evaporates.
3. Brush bottom of pie shell evenly with mustard; sprinkle with ½ cup mozzarella cheese. Spoon ham mixture evenly over cheese, and top with single layer of sliced tomatoes.
4. Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining ½ cup cheese.
5. Bake on lowest oven rack at 425° for 20 to 23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve.
Test Kitchen Tip:
Use a traditional 9-inch pie shell, not a deep-dish. There’s no need to thaw the crust before assembling.
S’more Puffs
Makes 6 Servings • Prep: 5 min., Cook: 8 min., Other: 5 min.
Yes, you can have the famous Girl Scout campfire treat without the bonfire. When the rich melted marshmallow and chocolate flavor conjures up talk of camp days, encourage everyone to share a memorable camp experience.
12 round buttery crackers
12 milk chocolate kisses
6 large marshmallows, cut in half
1. Preheat oven to 350°.
2. Place crackers on a baking sheet. Top each with 1 milk chocolate kiss and 1 marshmallow half, cut side down.
3. Bake at 350° for 8 minutes or just until marshmallows begin to melt. Let cool on a wire rack 5 minutes.
Test Kitchen Tip:
Line the baking sheet with aluminum foil for easy cleanup. Watch the little ones—the centers of the marshmallows are very hot. The puffs will be just right for eating after the 5-minute cooling time.