cookbook - daily journal pound package frozen hash browns, thawed ... sift together and add to above...

1

2017

COOKBOOK

Recipes submitted by area residents | Vegetarian recipes | Holiday entertaining | Great grill grub

BRINGING YOUR VISION TO LIFE.

DJ-

3199

7706

(317) 882-71001480 Olive Branch Parke Lane

Suite 500, Greenwood, IN 46143

2017 Southside Neighborhood

cookbook

breakfast ............................... 4breads and rolls .................... 5Appetizers .............................. 6condiments ........................... 6Soups .................................... 7Salads .................................... 8Main courses ....................... 10Side dishes .......................... 16candy .................................. 18cookies and bars ................ 19Desserts .............................. 24

Southside Neighborhood Cookbookis published by the

DAILY JOURNALSpecial Publications Department

30 S. Water St., Second Floor, Ste. AFranklin, IN 46131

317-736-2721

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As long as supplies last, cookbooks are available at the Daily Journal office for $1 each. We regret that we are not able to mail cookbooks.

Recipes submitted by readers

Other

Vegetarian Vegan cheese ...................... 30crispy cauliflower bites ........ 33Potluck appetizers ............... 34Meatless burritos ................. 36Roasted asparagus ............. 38Roasted carrot hummus ...... 39Veggie pizza ........................ 41Zucchini quiches .................. 42black bean burgers ............. 43Roasted sweet potatoes ...... 44Pumpkin chia pudding ......... 45

Grilling Deviled burgers ................... 46Grilled chicken thighs .......... 47Tuna steak ........................... 48beer bratwurst ..................... 50

Holiday back to basics ..................... 52Thanksgiving timetable ........ 54Thanksgiving hacks ............. 54Holiday cookies ................... 56Holiday spirits ...................... 58

best bites: crumb cakes ........ 4best bites: jaffa cakes ........... 5Healthy greens ...................... 9best bites: Teddy Soft bakes ..17

Edible cookie dough ............ 23best bites: Ice cream .......... 28Healthy snacks .................... 29

BREAKFAST DISHES

4 2017 SoUTHSIDE NEIGHboRHooD cookbook

Biscuits & Gravy Casserole16 ounce package Grands biscuits1 pound sausage, cooked and drained1½ cups shredded sharp cheddar cheese 6 eggs2 cups milkSalt and pepper 1 package Pioneer sausage gravy mix 2 cups watercut biscuits into fourths, place in the bottom of greased

9-by-13-inch pan. Sprinkle cooked sausage evenly over biscuits. Then sprinkle shredded cheese over sausage. In a bowl, whisk together eggs with milk and season with salt and pepper. Pour egg mixture over the cheese layer. In a bowl combine packet of gravy mix with 2 cups water; whisk until combined. Pour gravy over egg mixture layer. cover with foil and bake at 350 for 45-55 minutes.

barbara blakeGreenwood

Breakfast Casserole1 pound sausage½ cup chopped onion½ cup chopped green pepper12 eggs, beaten1 cup milkSalt and pepper1 pound package frozen hash browns, thawed1 cup shredded cheeseFry sausage and onion, then add rest of ingredients.

Pour into a greased 9-by-13-inch baking dish. bake at 350 for 35-40 minutes until knife comes out clean.

brenda TiemeyerSeymour

Breakfast Pizza1 package (8) crescent rolls1 pound bulk sausage1 cup hash browns1 cup shredded cheddar cheese5 eggs½ teaspoon salt¼ cup milk1/8 teaspoon pepperPlace crescent rolls in 12-inch pizza pan (if doubled,

place in 9-by-13-inch pan).brown sausage and spoon on crust. Sprinkle frozen

potatoes on top. Mix eggs, milk, salt, pepper and cheese and pour on

top.bake at 375 degrees for 30 minutes.Frieda J. HensleyFranklin

Mashed Potato Doughnuts1 cup milk2 eggs1 tablespoon vanilla2/3 cup shorteningbeat together until well mixed.Add 1 cup mashed potatoes. Mix well.Sift together and add to above mixture:3 to 4 cups flour1½ cups sugar4 teaspoons baking powderknead a little on floured bread board or counter. Roll

out and cut with doughnut cutter. cook in hot melted shortening. When brown, turn over and brown on the other side. Roll hot doughnuts in powdered sugar, regular sugar or cinnamon and sugar. Put on paper towel to drain.

Louise SchmelerFranklin

By Daniel NemanSt. Louis Post-Dispatch

Not too sweet and not too bad for you (160 calories in a 1.41-ounce bar), these crumb cakes from kellogg’s are a good breakfast-on-the-go or the perfect accompaniment to a cup of coffee. The cinnamon flavor is light but satisfying, and it is made with more whole-wheat flour than white. The only drawback is that the texture is a bit too dense, but the rest of the cake makes up for it.

Size: 7 ounces (five bars)Price: $3.69

BESTBITES

Nutri Grain Cinnamon

Crumb Cake

2017 SoUTHSIDE NEIGHboRHooD cookbook 5

Butter Dip Buttermilk Biscuits ½ cup salted butter (1 stick) 2½ cups all-purpose flour 1½ tablespoons granulated sugar 1½ tablespoons baking powder 1¾ cups buttermilk Preheat oven to 450. In a microwave-safe bowl (or you can use the baking

dish that you’ll be baking these in if it’s microwave-safe), melt stick of butter in the microwave. Put melted butter into an 8-by-8-inch baking dish.

In a medium bowl, mix together the flour, sugar and baking powder. Pour in the buttermilk. Stir until a loose dough forms. batter will be a bit sticky.

Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough ... that’s perfectly ok.

bake for about 20-25 minutes, rotating dish once during baking.

oven times vary since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch.

Amanda Neice Greenwood

Frosted Peach Bread½ cup margarine½ cup sugar½ cup firmly packed brown sugar1 16-ounce can sliced peaches, drained, reserving 1

tablespoon liquid2 eggs½ cup sour cream½ teaspoon vanilla

2½ cups all-purpose flour1 teaspoon baking soda½ teaspoon salt½ teaspoon cinnamon½ cup finely chopped sliced almondsGlaze:½ cup powdered sugar1 tablespoon reserved peach liquid1 teaspoon corn syrup¼ teaspoon cinnamonHeat oven to 350 degrees. Grease 9-by-5-inch loaf

pan. In a large bowl, cream margarine, sugar, and brown sugar until light and fluffy. chop peaches. Add peaches, eggs, sour cream and vanilla; mix well. Lightly spoon flour into measuring cup; level off. Stir in flour, soda, salt, and cinnamon; blend well. Fold in almonds. Pour into prepared pan.

bake at 350 degrees for 60-70 minutes. cool 10 minutes remove from pan. cool on wire rack.

In small bowl combine glaze ingredients, beat well until smooth. Frost cooled loaf. Store in refrigerator.

Jackie EvansWhiteland

Yeast Rolls1 small box Jiffy yellow cake mix2 packages Fleischmann’s dry yeast2½ cups warm waterGradually add 5 cups bread flour and cover with paper

towel and let rise for 1 hour.Turn onto floured surface. Roll out to 1-1½ inches thick.

cut into rolls. Dip in butter. Let rise for 1 or more hours. bake at 350 until golden brown.

corene SurfaceGreenwood

BREADS AND ROLLS


We had not heard of Jaffa cakes until they were featured on an episode of “The Great british baking Show,” and we’re glad we found them. These cookie-sized treats are smaller than the ones baked on the show, making them just right for a snack. The bottom is a delightfully spongy cake with a faint taste of orange, topped with a thin layer of bitter orange marmalade and coated on top with a layer of dark chocolate. It’s sheer elegance.

Size: 10.6 ouncesPrice: $1.99

BESTBITES

Deutsche Küchen Orange

Jaffa Cakes


Grape Jelly MeatballsThe chef says: “best meatballs ever. P.S. Store-bought

meatballs are not recommended.”2 pounds ground beef1 32-ounce jar grape jelly2 8-ounce jars Heinz chili sauce2 eggs½ cup bread crumbs½ cup water1 teaspoon lemon juice Minced onions (use as desired)Salt and pepper (use as desired)

In a slow cooker on high, mix jelly, chili sauce and lemon juice; heat until it’s almost all liquefied.

Mix beef, eggs, minced onions, salt and pepper, bread crumbs and water. With your hands, make round meatballs the size of a quarter or so. Drop them in the slow cooker one at a time until all are or mostly submerged. cover with lid and let cook for about 2 hours.

Eating suggestion is put meatballs and sauce in a bowl and with every bite using a spoon have meat and sauce.

barry chipmanGreenwood

APPETIZER

Apple Pie Spice2 tablespoons ground cinnamon½ tablespoon allspice1 teaspoon nutmeg1 teaspoon gingerUse on apples, oatmeal or in yogurt.Judy c. PriceGreenwood

Cajun Seasoning2½ teaspoons paprika1½ teaspoons chili powder¼ teaspoon cayenne pepper¼ teaspoon black pepper¼ teaspoon oregano¾ teaspoon thymeUse for chicken or fish.Judy c. PriceGreenwood

Chili Seasoning½ cup chili powder3 tablespoons onion powder¼ cup garlic powder¼ cup oregano2 tablespoons paprika¼ cup cumin1 tablespoon thymeUse in chili or soup.Judy c. PriceGreenwood

Cranberry Salsa1 bag fresh raw cranberries1-2 jalapeño peppers, seeds removed½ bunch green onions½ cup white sugar2 tablespoons olive oilPlace all ingredients in food processor until chopped

fine. Serve with crackers or tortilla chips.Sue burnGreenwood

Italian Seasoning¼ cup dried basil2 tablespoons dried thyme2 tablespoons dried marjoram2 tablespoons dried rosemary2 tablespoons dried oregano2 teaspoons garlic powder1 tablespoon onion powderUse on bread, pizza, chicken or fish. Use as a dry rub

or mix in ½ cup vegetable oil and refrigerate overnight. Judy c. PriceGreenwood

Pumpkin Pie Spice1 teaspoon ground cinnamon¼ teaspoon nutmeg¼ teaspoon ginger1/8 teaspoon clovesUse in pies, sweet potatoes, yogurt or oatmeal.Judy c. PriceGreenwood

Ranch Dressing½ cup dried parsley1 teaspoon garlic powder4 tablespoons onion flakes1 teaspoon paprika1 teaspoon onion powder½ teaspoon cayenne pepper1 cup mayonnaise or Miracle WhipMix and use as dip for vegetables or bake on pretzels.Judy c. PriceGreenwood

Seasoned Salt¼ cup onion powder¼ cup garlic powder¼ cup black pepper2 tablespoons chili powder3 teaspoon paprika2 tablespoons parsley1 tablespoon ground red pepper flakesUse on popcorn, chicken or vegetables.Judy c. PriceGreenwood

CONDIMENTS

2017 SoUTHSIDE NEIGHboRHooD cookbook 7SOUPS

Cheeseburger Soup½ pound ground beef4 tablespoons butter, divided¾ cup chopped onion¾ cup shredded carrots¾ cup diced celery (optional)1 teaspoon dried basil1 teaspoon dried parsley flakes1¾ pounds (about 4 cups) cubed peeled potatoes3 cups chicken broth¼ cup all-purpose flour1 package (16 ounces) Velveeta cheese, cubed1½ cups milk¾ teaspoon salt¼ to ½ teaspoon pepper¼ cup sour creamIn a large saucepan over medium heat, cook and

crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Sauté onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil.

Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

Yield: 8 servingsJackie EvansWhiteland

Cream of Broccoli Soup1 bag frozen broccoli cuts6 tablespoons margarine6 tablespoons flour1 tablespoon minced dry onion2 chicken bouillon cubes½ teaspoon salt½ to ¾ teaspoon dry mustard¼ to ½ teaspoon dill weedDash of pepper3 cups milk4½ cups watercook broccoli as directed on package. Melt margarine

in a large saucepan. Stir in flour, onion, bouillon cubes and seasonings. Gradually add milk, stirring constantly. Stir in broccoli and water. cook mixture over medium heat until slightly thickened, remove from heat. Process very briefly in blender and leave some pieces of broccoli.


Crock-Pot Tortellini Soup1 pound sausage, browned (mild or hot)2 cans Italian diced tomatoes, drained1 bag frozen cheese tortellini4 cups chicken broth1 bag baby fresh spinach (I don’t use the whole bag)

8 ounces cream cheese1 teaspoon Italian seasoningSalt and pepperPut sausage, tomatoes, chicken broth, cream cheese

(cut into small pieces), Italian seasoning, salt and pepper into the slow cooker. cook on low for about 4-5 hours, stirring during the time cooking. After 4-5 hours, add frozen tortellini and spinach and cook additional 1-2 hours.

barbara blakeGreenwood

Roasted Garlic Soup4 garlic heads, unpeeled¼ cup olive oil6 tablespoons sweet butter4 green onions, chopped1 onion, chopped6 tablespoons flour4 cups chicken stock, heated1 cup heavy creamLemon juiceSalt and white pepper2 tablespoons fresh chives, choppedPreheat oven to 350. cut off ¼ inch of each garlic head

and place in shallow baking dish. Drizzle olive oil over. bake 1 hour, cool slightly and press individual garlic cloves between thumb and finger to release oils. chop the garlic.

Melt butter in heavy saucepan over medium heat. Add garlic and onions. Sauté until onion is translucent, about 8 minutes. Reduce to low heat. Add flour and cook 10 minutes, stirring occasionally. Stir in the hot stock and simmer 20 minutes, stirring occasionally.

Puree soup in batches in food processor. Return to saucepan, add cream and simmer until thickened, about 10 minutes. Add lemon juice, salt and pepper to taste. Ladle into bowls and garnish with chives.

Note: Roast garlic on aluminum foil instead of baking dish. It’s easier to clean up and doesn’t brown too quickly.

Roasted garlic is great to use in mashed potatoes or any other dish you add garlic to.

Shirley HakesNew Whiteland

Slow Cooker Stuffed Pepper Soup2 pounds ground beef1 medium onion, chopped2 green peppers, chopped2 15-ounce cans diced tomatoes, undrained1 28-ounce can tomato sauce2 teaspoons salt1 teaspoon pepper1 cup long-grain rice, not instant1 cup brown sugarbrown beef in large skillet and drain off fat. Place

cooked beef and remaining ingredients in slow cooker. Add 2 28-ounce cans of water and stir. cover and cook on low 6-8 hours. If needed, stir in extra water before serving.



Black and White Bean Salad1 15-ounce can black beans, rinsed and drained1 15-ounce can Great Northern beans, rinsed and

drained2 carrots, grated1 small green bell pepper, chopped¼ cup finely chopped red onion2 garlic cloves, mincedGrated zest and juice of 1 lime¼ cup extra virgin olive oil1 teaspoon salt1 teaspoon freshly ground black pepperPut the black beans, Great Northern beans, carrots, bell

pepper, onion, garlic, lime zest and juice, olive oil, salt and pepper in a large bowl. Toss well to combine. Let the mixture stand for 1 hour before serving.


Dietetic Frozen Salad2 1-pound cans dietetic fruit cocktail, drained2 smaller cans dietetic crushed pineapple, drained1 envelope Dream Whip, prepared2 egg whites, beaten with 4 teaspoons liquid sweetener

added1 teaspoon vanilla½ teaspoon maple flavoringcombine egg white mixture, Dream Whip, juice from fruit,

vanilla and flavoring. Pour over drained fruit and mix well. Place in molds and freeze. Remove from freezer as you begin meal. It will mellow and be ready to serve for dessert.

Note: Add a few drops of red food coloring to make a pretty salad. Add chopped maraschino cherries if desired. If you can have sugar, marshmallows melted into the juice is also very good.

Shirley kirkhamGreenwood

Golden Glow Salad1 large package orange Jell-o, sugar-free2 medium carrots, peeled and grated1 can crushed pineapple and juiceboil 2 cups water and dissolve Jell-o in a 2-quart dish.

Add carrots and crushed pineapple. Let gel for 2-3 hours. Louise SchmelerFranklin

Kendall’s Walnut Grape Salad½ cup Miracle Whip salad dressing2 tablespoons orange marmalade 2 cups seedless red grapes1 cup seedless green grapes 1 cup celery slices¾ cup chopped walnutscombine salad dressing and marmalade, mix until

well blended. Add grapes and celery, mix lightly. cover and chill for at least an hour. Stir in walnuts just before serving.

Robert castleGreenwood

Pickled CucumbersThe chef says: “What’s nice about this dish is it can

be prepared ahead of time. It’s a good dish on a warm summer day.”

2 medium cucumbers, peeled and sliced1 small onion, sliced thinly1 small bell pepper, sliced thinly1 cup cider vinegar1 cup sugar¼ cup salt½ cup waterDash of black pepper Put sliced cucumbers in bowl. Add the salt and cover

with cold water. Let stand for 10 minutes.While cucumbers are soaking, mix cider vinegar and

sugar, then add water. Stir until all sugar is dissolved. (You can use less water. I like mine a little on the tart side. If you choose to add all the water, it will thin the taste down.)

Drain cucumbers but do not rinse. Put layers of cucumbers, onions and peppers in a container. Pour vinegar mixture over vegetables. Then sprinkle black pepper on top. Do not stir. They will be ready to eat in a few minutes.

Note: You can double this recipe and use a larger onion and bell pepper.


Sauerkraut Salad1 16-ounce can sauerkraut, well drained½ cup onion, chopped½ celery, chopped½ cup green pepper, choppedMix togetherDressing:½ cup vinegar1 cup sugarblend all ingredients and let stand overnight.Ponciana NapierGreenwood

Simple Tuna or Chicken Salad1 large can albacore tuna or white chicken (both packed

in water only)2-3 hard boiled eggs, chopped2 small slices of onion, chopped1 teaspoon relishLight mayonnaiseDrain tuna or chicken and chop and mix with chopped

eggs and onion and relish. Use just enough mayonnaise to mix. Salt lightly and use plenty of pepper. This is great in sandwiches.

beatrice Gauld Franklin

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2017 SoUTHSIDE NEIGHboRHooD cookbook 9Special Chicken Salad

¾ cup mayonnaise1 tablespoon honey½ teaspoon curry powder½ teaspoon celery salt3 cups cubed cooked chicken½ cup seedless red grapes, cut in half½ cup pecan halvesMix all and chill.Vicky ShorttGreenwood

Strawberry Spinach SaladDressing:Juice of 1 lemon1 tablespoon vegetable oil2 tablespoons white vinegar1 teaspoon poppy seed½ teaspoon lemon zest1/3 cup sugarSalad:1½ cups strawberries¼ cup toasted almonds¼ cup sliced red onions½ cup cucumbers1 16-ounce package baby spinachcombine all dressing ingredients. blend and

refrigerate. Preheat oven to 350. Spread almonds on baking

sheet and bake 10-12 minutes. Let cool.Hull strawberries and cut in quarters. Slice

cucumbers in half and quarter slices. Slice onions in thin wedges.

Place spinach in layer serving bowl. Add cucumbers, strawberries and onions. Pour dressing on top and add almonds.

Judy c. PriceGreenwood

The best salad greens for your healthMany people have grown up thinking that iceberg lettuce is

the be-all, end-all base for salads.but there are many greens that are nutritionally better for

you than that old standby.Not that iceberg lettuce is bad for you. It is mostly water, so

it will help hydrate you, and it has a low calorie count like other greens. but with just 4 grams of carbohydrates, 1.5 grams of fiber and 1 gram of protein in a quarter of a medium head, there are many other salad greens that provide much more in the way of the good stuff.

Here are eight substitutes to consider:1. kale. one cup fills your daily requirement for vitamins A,

c and k, and the leafy green is also one of the best cancer-fighting vegetables you can eat. While slightly higher in calories than other greens, kale also provides a dose of iron, calcium, and potassium, making for a nutrient-packed salad base that pairs well with roasted squash, nuts, seeds and beans.

2. Spinach. Packed with vitamin A and a great source of vitamins c and k, iron, and fiber, spinach also contains more folic acid than most salad greens.

3. Swiss chard. While it does have a higher sodium count than other salad greens, it’s loaded with vitamins A, c and k and also provides some iron and calcium.

4: Watercress. More nutrient-rich than romaine and leaf lettuce, it contains almost all of the daily recommended intake for vitamins A and k, and half the daily recommendation for vitamin c.

5: Romaine. Another good source of folic acid, its dark green color, long leaves and crunchy texture make it a very popular salad base. Romaine is rich in vitamins A and k, but it isn’t quite a mineral powerhouse.

6: Red or green leaf lettuce. Leaf lettuce has a mild taste and has vitamins A and k. It doesn’t contain a lot of fiber.

7: butter lettuce. This is low in sodium, a good source of vitamin A and has small amounts of iron and calcium.

8: Arugula. It has a peppery taste, but ranks near the bottom of greens nutrition-wise. It has some vitamin A, vitamin c, iron and calcium, but doesn’t measure up to other greens for any of these nutrients.

— Everyday Nutrition

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4-Ingredient Peanut Chicken Ramen1½ cups shredded chicken½ cup peanut butter, smooth or crunchy2 tablespoons soy sauce2 packets Ramen noodles, chicken flavor2 tablespoons thinly sliced scallions, optional as garnishboil noodles and seasoning mix according to package

directions. Drain pasta, but reserve 1/3 cup of liquid. Whisk together peanut butter and soy sauce. Add a

couple of teaspoons of water to thin if needed. Add peanut butter mix to the chicken and noodles. Toss

to combine. Add reserved pasta water as needed to thin the sauce. Serve as is or garnish with scallions.

Vicky ShorttGreenwood

Chicken Pasta Casserole with Cheese8 ounces mini penne pasta or elbow macaroni6-8 slices bacon 2 tablespoons butter1 pound chicken breasts or tenders, cut into 1-inch

pieces4 green onions, sliced2 tablespoons all-purpose flour1½ cups milk½ cup chicken broth1 teaspoon salt¼ teaspoon black pepper½ teaspoon dried thyme8 ounces cheddar cheese, shredded4 ounces American cheese (Velveeta), shredded or

chopped1 cup frozen peas, thawed1 cup bread crumbs1 tablespoon melted buttercook pasta. Grease a 2½- or 3-quart baking dish. Heat

oven to 350. cook bacon until crisp, drain on paper towel and

crumble. Save 1-2 teaspoons bacon grease. Add butter to grease and cook chicken. Add green

onions and cook 1 minute longer. Add flour and stir until blended into fat. Gradually add milk and cook and stir until slightly thickened. Stir in salt, pepper and thyme and

add cheeses, peas and bacon. Spoon into prepared dish. combine bread crumbs and melted butter and sprinkle

over casserole. bake 25-30 minutes until topping is brown.


Chili Pizza1 pound ground beef1 package chili seasoning1 14-ounce can diced tomatoes1 can sliced black olives1 14-ounce can kidney beans2 cups shredded cheddar cheese8 large burrito flour tortillasbrown beef and drain. Stir in seasoning and tomatoes

and cook 5 minutes. Arrange tortillas in circle on a 12-inch pizza pan,

overlapping edges where needed. Spoon beef over tortillas. Top with beans, cheese and olives.

bake at 400 for 5-10 minutes or until cheese is melted. carolyn JohnstonGreenwood

Crock-Pot Meatloaf2 pounds ground beef2 eggs, beaten¾ cup milk1 teaspoon salt½ teaspoon pepper3 slices bread torn into small pieces½ cup diced onion1 envelope dry ranch dressing mix½ cup ketchupMix eggs, milk, salt, pepper and bread. Allow to soften

about 20 minutes. combine with beef, onion, ranch dressing mix and ketchup. Mound in a greased or lined slow cooker. cover top of mixture with additional ketchup.

Turn cooker on high for 15 minutes, then cook on low for 7 hours.


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2017 SoUTHSIDE NEIGHboRHooD cookbook 11Crock-Pot Beef & Noodles

2 pounds beef roast2 cans cream of mushroom soup1 packet of au jus gravy mix12 or 16 ounces frozen noodles1 packet beefy-onion soup mix1 large can mushrooms, optionalDice meat and put in slow cooker. Mix soups, soup mix

and gravy mix with 4 cups water. Pour over beef. cover and cook on low 6-8 hours.

Turn slow cooker to high and add mushrooms and noodles. Make sure noodles are under liquid. cook on high 30-90 minutes, then serve.


Fiesta Chicken with Rice and Beans2 10-ounce cans diced tomatoes & green chilies,

drained1 15-ounce can tomato sauce1 15-ounce can black beans, drained and rinsed1 cup frozen corn1 package taco seasoning mix2 cups water1½ pounds boneless, skinless chicken breasts, cut into

24 pieces1½ cups parboiled white long-grain rice, uncookedSpray 4-quart slow cooker with cooking spray. Place all

ingredients except rice in cooker. cover and cook on low 7½ hours. Add rice to pot and cook 30 minutes until rice is tender and liquid is absorbed.


French Onion Chicken Casserole3 cups chopped cooked chicken1 package frozen broccoli, thawed1 cup shredded cheese1 cup sour cream1 cup mayonnaise1 can cream of chicken soup1 6-ounce can French’s fried onionsPreheat oven to 350. Lightly spray a 9-by-13-inch

baking dish.In a large bowl, stir in cheese, sour cream, mayonnaise,

soup and broccoli. Squeeze water out of chicken and add. Spoon mixture into baking dish and bake uncovered for 30 minutes. Add fried onions to top and bake another 5 minutes. Let stand 5-10 minutes.


Frosty’s Working Woman’s Slow Cooker Guilt-Free Chicken & Noodles

1 package boneless skinless chicken breasts (2-3 pieces)

1 can cream of chicken soup1 can cream of celery soup2 small cans chicken broth 2 soup cans water1 celery stalk, diced1 carrot, sliced1 12-ounce package Reames frozen egg noodlesSeasonings to taste, such as salt, pepper, basil,

oreganoAdd chicken, soup, broth, water, celery, carrot and

seasonings to slow cooker on medium heat. cook eight or so hours.Turn slow cooker to high, add frozen noodles, cook 60

additional minutes. You do not need to shred chicken; it will fall apart with stirring.

Frosty Dillman Greenwood

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12 2017 SoUTHSIDE NEIGHboRHooD cookbookHamburger Steaks with Onion Gravy

1 pound hamburger1 egg1/3 cup bread crumbs½ teaspoon pepper1 teaspoon salt1 onion, diced1 minced clove garlic1 teaspoon Worcestershire sauce1 tablespoon oil1½ cups thinly sliced onion2 tablespoons flour1 cup beef brothMix hamburger, egg, bread crumbs, salt, pepper, diced

onion, garlic and Worcestershire sauce in a large bowl, then form into thick patties.

In a large skillet, heat oil over medium heat and fry patties with the sliced onion until browned. Place on a plate and keep warm.

Add flour to the skillet and stir, scraping bits of beef off the bottom. Gradually pour in beef broth. Simmer 5 minutes over medium heat, stirring until thick. Reduce to low and return patties to skillet and simmer, covered, for 15 minutes.


Hawaiian Ham Sandwiches24 Hawaiian sweet rolls1 pound deli ham, sliced thin2 6-ounce packages shredded Swiss cheese, or Swiss

slices1 teaspoon poppy seeds½ cup butter1½ tablespoons Dijon mustard2 tablespoons minced dried onion1½ teaspoons Worcestershire saucecut rolls in half, keeping each half in one piece if

possible. Lightly grease a 13-by-9-inch pan or line with foil. Place bottom of roll in pan. Layer ham, then cheese, then sprinkle poppy seeds over top of cheese. Place tops of rolls on sandwiches.

In a bowl, melt butter in microwave. Add Dijon, dried onion and Worcestershire and mix well. Pour over the tops of the rolls.

cover with foil and bake at 350 for 15-20 minutes. cut rolls apart. Makes 24 sandwiches.

Elaine DoughertyGreenwood

Mexican Casserole1 bag Doritos nacho chips, crushed2 cups shredded chicken2 cups shredded cheese1 cup cream of chicken soup1 can Rotel tomatoes½ cup sour cream½ cup milk½ package taco seasoning or more to tastePreheat oven to 350. Spray a 2-quart casserole dish.

Mix all ingredients together except Doritos. Layer half the Doritos on bottom of dish. Then spread half the chicken mixture. Layer Doritos and chicken mixture. Add more cheese on top. cover with foil and bake 35 minutes.


Nova Scotia Maple Chicken2½ pounds chicken pieces½ cup chopped almonds½ cup maple syrupPinch of pepper½ teaspoon grated lemon rind2 teaspoons lemon juiceRemove skin from chicken pieces and place in shallow

9-by-13-inch baking dish. Mix remaining ingredients and pour over chicken. bake uncovered at 400 for 50 minutes, basting occasionally.


2017 SoUTHSIDE NEIGHboRHooD cookbook 13One-Pan Chicken and Potato Bake

4 bone-in or boneless chicken pieces (1½ pounds)1½ pounds potatoes (about 3), cut into thin wedges¼ cup kraft Zesty Italian dressing¼ cup grated Parmesan cheese1 teaspoon Italian seasoningPreheat oven to 400. Place chicken and potatoes in

13-by-9-inch baking dish. Top with dressing, sprinkle with cheese and seasoning.

cover and bake 1 hour, uncovering after 30 minutes, until chicken is 165 degrees.


Orange Chicken Stir Fry2 tablespoons peanut or safflower oil4 boneless, skinless chicken breasts or thighs, cut into

thin strips¼ teaspoon salt1/8 teaspoon pepper¾ cup orange juice2 tablespoon soy sauce1 tablespoon cornstarch2 cups frozen baby peas, thawed½ cup cashew piecesHeat oil in wok or heavy skillet over medium-high heat.

Sprinkle chicken with salt and pepper on all sides and add to wok. Stir fry 3-4 minutes or until cooked.

combine juice, soy sauce and cornstarch in small bowl. Add to chicken, along with the peas. Stir fry 2-4 minutes until sauce thickens. Stir in nuts. Serve at once over rice or noodles.


Reuben Pizza1 large prebaked pizza crust½ cup Thousand Island dressing12 ounces corned beef1½ cups sauerkraut, well drained3 cups shredded Swiss cheese

Preheat oven to 400. Spread dressing over pizza crust. Top evenly with corned beef and sauerkraut. Top with cheese and bake 10-15 minutes.

Let cool 5 minutes before cutting. Garnish with caraway seeds or dill if desired.

carolyn JohnstonGreenwood

Roast Duck with DressingThe chef says: “This recipe has been handed down

from mother to daughter as far back as anyone can remember. It never had been written down until 1976, when I entered this family recipe in a cook-off when I was in Girl Scouts. I won with this family recipe.”

1 duckSaltPepperPaprikacornbread (any recipe will do; one with sour milk is

best)1 large onion, diced1 stalk celery, diced1 teaspoon salt2-3 teaspoons sage (to taste)broth from cooking giblets and neckDuck preparation:Heat oven to 350.Wash duck with cold water, then rub with mixture of

salt, pepper and paprika. Slash skin every inch or so. Place breast-side up in roasting pan and bake uncovered for 3-3½ hours. Dressing can be put in and around duck; we prefer cooking it in loaf pans separately.

Dressing:Tear cornbread into very small pieces. Add all other

ingredients except broth. Add hot broth a little at a time until mixture is quite moist but not soupy. Pack lightly in loaf pans and bake for about an hour in same oven as duck. Place duck on platter, spoon dressing around and serve hot.

Sally HoodFranklin

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14 2017 SoUTHSIDE NEIGHboRHooD cookbookSalmon Patties

1 14.75-ounce can salmon2 large eggs½ cup bread crumbs or flaxseed meal1 tablespoon fresh parsley, chopped1 teaspoon coarse salt1 tablespoon lemon juice (about ½ lemon)½ teaspoon red pepper flakescoconut oilcanned salmon often has bones. Slowly pick out the

bones and place fish chunks in large bowl. combine other ingredients, except oil, and stir well until

combined. Place heaping tablespoons in large skillet, spread out into patties and cook in oil three minutes on each side.

Molly ThomasGreenwood

Slow Cooker Cranberry-Orange Pork Roast

2 tablespoons oil1 flat boneless pork loin roast, 4 pounds1 can whole berry cranberry sauce½ cup kraft classic catalina dressing1 tablespoon less-sodium soy sauce1 tablespoon cornstarch1 teaspoon zest and ¼ cup juice from 1 orangeHeat oil in large skillet. Add meat and cook 4-5 minutes

on each side or until browned on both sides. Transfer meat to slow cooker.

Mix cranberry sauce, dressing and soy sauce. Pour over meat and cover cooker with lid. cook on low 4-5 hours.

Remove meat from cooker and cover to keep warm. Leave liquid in cooker. Whisk corn starch, zest and orange juice in a small bowl and stir into liquid in cooker. cook uncovered on high 10 minutes to thicken.

Slice meat and place on serving platter. Drizzle with sauce from cooker and serve remaining sauce with meat.


Slow Cooker Pork Chops4-6 pork chops6-8 potatoes2 cans cream of mushroom soup1 package dry ranch dressing mix1 cup milkchop potatoes into large pieces. Line or spray cooker

and put potatoes on bottom. Place pork chops on top. Mix soups, dressing mix and milk and pour over chops. cook on low 6-7 hours or high 4 hours. Use extra sauce in cooker as gravy for potatoes and chops.


Stoney Vann’s ‘Best Ever Ribs’Makes 8 servingsThe chef says: “best when prepared in the morning and

grilled in the evening for family or nice get-together with friends!”

The rub:2½ tablespoons kosher salt1 tablespoon dry mustard1 tablespoon sweet paprika1 tablespoon brown sugar½ teaspoon cayenne pepper½ teaspoon fresh ground pepperThe meat:8 pounds baby back pork ribs (8 racks) or St. Louis

spareribs (4 racks)The sauce:1½ cups store-bought barbecue sauce or homemadeThe process:Preheat oven to 350 degrees. combine and mix the rub ingredients in a bowl. Place each rack of ribs on a double layer of aluminum

foil and sprinkle with rub.Wrap the racks of ribs individually in the aluminum foil

and place on baking sheets.bake baby back ribs for 2 hours and spare ribs for 3

hours.After baking, remove ribs from oven and unwrap to

cool for 30 minutes. once cooled, rewrap and place in refrigerator for 2 hours (The ribs can be made up to 3 days in advance).

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2017 SoUTHSIDE NEIGHboRHooD cookbook 15Heat grill to a high temperature, remove ribs from

foil and cook on grill, basting with barbecue sauce and turning frequently until the ribs are hot with a lacquered appearance and charred in places.

Transfer to a cutting board and cut between ribs to separate. Plate ribs, serve and enjoy!

Stoney VannGreenwood

Turkey Stuffed Peppers2 large green peppers, tops and seeds removed½ pound ground turkey1 small onion, chopped1 minced garlic clove2 tablespoons butter or margarine1 tablespoon all-purpose flour½ teaspoon salt1/8 teaspoon pepper½ cup milk½ cup chopped tomatoes4 tablespoons shredded cheddar cheese, dividedIn a large saucepan, cook peppers in boiling water for 3

minutes. Drain and rinse with cold water; set aside. In a skillet, cook turkey, onion and garlic over medium

heat until meat is no longer pink. Drain and set aside. In same skillet, melt butter, stir in flour, salt and pepper

until smooth. Gradually add milk. bring to a boil, cooking and stirring 1-2 minutes until thickened. Return turkey mixture to skillet. Stir in tomatoes and 2 tablespoons cheese. Heat through.

Spoon mixture onto peppers and sprinkle with remaining cheese. Place in greased 1-quart baking dish. cover and bake at 350 for 25-30 minutes until peppers are tender and filling is hot.

JoAnn NaueGreenwood

Upside Down Pizza1 pound hamburger or sausage1 small onion, diced1 medium green pepper1 pint pizza sauce2 cups cheese1 cup flour2 eggs1 cup milk2 teaspoons vegetable oil½ teaspoon saltbrown meat with green pepper and onion. Add pizza

sauce. Put in 9-by-13-inch pan. Sprinkle cheese on top. Mix flour, eggs, milk, oil and salt. Pour over top.

bake uncovered at 425 for 25-30 minutes. brenda TiemeyerSeymour

Wrapped Salmon with Spinach and Feta1 10-ounce package frozen, chopped spinach, thawed

and squeezed dry1 4-ounce package crumbled feta cheese½ cup Greek vinaigrette dressing12 sheets frozen phyllo dough, thawed4 skinless salmon fillets (1 pound)½ cup sour cream¼ cup chopped English cucumbers1 tablespoon chopped fresh dillHeat oven to 425. combine first three ingredients. Spray 1 phyllo sheet

with cooking spray, top with two remaining phyllo sheets, spraying each with cooking spray. Place remaining phyllo sheets between waxed paper. Set aside until ready to use.

Place 1 fish fillet on the short side of phyllo stack, top with ¼ of spinach mixture. Fold over long sides of phyllo, then roll up, starting with fish-topped side. Repeat with remaining phyllo sheets, fish and spinach.

Place seam side down on a parchment paper covered baking sheet. Spray with oil and cut three diagonal slits in each wrap.

bake 10-12 minutes until golden brown and fish flakes. Mix sour cream, cucumbers and dill. Serve topped on

fish.Molly ThomasGreenwood

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16 2017 SoUTHSIDE NEIGHboRHooD cookbookSIDE DISHES

Baked Asparagus1 sheet puff pastry1 8-ounce package cream cheese, softenedAsparagus stalksEgg whiteParmesan cheeseSpread cream cheese over puff pastry and cut into

2-inch strips. Roll pastry around two stalks of asparagus. Place on parchment lined baking sheet. brush with egg white and sprinkle with Parmesan cheese.

bake at 400 for 15 minutes.Sue burnGreenwood

Corn Pudding4 ounces softened cream cheese1 15-ounce can creamed corn¾ cup frozen corn, thawed½ cup cornmeal½ cup chopped onion2/3 cup milk3 tablespoons melted butter1 beaten egg1 tablespoon sugar½ cup shredded cheddar cheeseSalt and pepperbeat together cream cheese, corn, cornmeal and

onions. Stir in milk, butter, egg, sugar, cheese, salt and pepper. Spread in a buttered casserole dish and bake at 350 for 50 minutes. Let stand 10 minutes before serving.


Crock-Pot Macaroni & Cheese1 8-ounce package macaroni, cooked and drained (6

cups, cooked)2 tablespoons oil13-ounce can evaporated milk1½ cups milk1 teaspoon salt3 cups sharp shredded processed cheese¼ cup melted butter2 tablespoons minced onionToss cooked macaroni in 2 tablespoons oil. Add all

remaining ingredients. Pour into lightly greased slow cooker. Stir well. cover and cook on low for 3 to 4 hours, stirring occasionally.

Frieda J. HensleyFranklin

Economy Beans2½ cups dry beans, such as navy6-8 cups water¾ cups diced onion¾ cup salt pork, ham, fresh pork, bacon or small ham

hock, whichever preferredWash beans and add water, meat, onion and season

to taste. cover and bring to a boil, then simmer for 2-3 hours to cook and thicken. Serve with cornbread muffins.

beatrice GauldFranklin

Glazed Carrots with Brown Sugar16 ounces baby carrots2 tablespoons butter1/3 cup brown sugar, packed1 cup waterSalt and pepper to tasteWash carrots. combine with butter, sugar and water in

medium saucepan. Stir to blend. bring to a boil over high heat. Reduce to medium-

low and boil uncovered for 20-25 minutes, until carrots are tender. Add more water if liquids boil down to avoid scorching. Stir often.


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2017 SoUTHSIDE NEIGHboRHooD cookbook 17Kendall’s Corn Casserole

1 15-ounce can whole kernel corn, drained1 15-ounce can cream style corn1 8-ounce package Jiffy corn muffin mix 1 cup sour cream ½ cup butter, melted1 cup cheddar cheese (or your favorite)Preheat oven to 350. Mix all the ingredients, except the

cheese, and pour into a greased baking dish. After the casserole has baked for 45 minutes and is golden brown, sprinkle with cheese and put back in the oven for a few minutes to melt.


Pickled Beets1 cup sugar¾ cup vinegar½ cup water1 teaspoon salt¼ teaspoon cinnamon1/8 teaspoon clovesSmall bunch of beets, cookedMix top six ingredients and boil. Add beets. Then put in

hot jars. Turn jars upward while hot, then let cool. bette GosserFranklin

The Best Macaroni and Cheese3 cups elbow macaroni 1 tablespoon salt½ stick butter 1 pound Velveeta cheese, cut in small pieces2 cans cream (carnation), diluted with 2 cans watercook macaroni in 8 cups of salted boiling water.

be sure to stir often so it doesn’t stick. Melt butter or oleo in large oblong pan in oven at 350 degrees while macaroni is cooking. cut cheese in small pieces and set aside. Drain cooked macaroni and put in oblong pan with melted butter. Add cheese and the canned cream mixture to macaroni and cheese. Use wooden spoon to mix cheese and milk. Shake salt over top, going back and forth, to taste. Sprinkle a little pepper on top.

bake in oven for 45 minutes, stirring a few times during baking. If you want it thicker, cook a little longer. It thickens as it cools. Recipe can be halved.


These are the BombPotatoes, slicedolive oilGarlicItalian seasoningbutterParmesan cheesebrush bottom and sides of a baking dish with olive oil.

Slice potatoes crosswise until desired thickness. Arrange vertically and loosely in prepared dish. Sprinkle garlic and Italian seasoning, salt and pepper to taste, on potatoes. Dot with butter.

cover dish with foil and bake at 375 for about 1 hour until potatoes are tender. Remove foil, sprinkle with Parmesan cheese and bake another 15-20 minutes or until crisp.


By Daniel NemanSt. Louis Post-Dispatch You’d think Teddy Soft bakes would be strictly for kids

— the fact that they are shaped like a teddy bear might be your first clue — but adults may like them, too (even if they feel compelled to eat them in secret). They’re basically a spongecake with a chocolate puddinglike filling, a combination that works well. Also, they’re kind of cute, which makes eating them all the more fun when you bite off their heads.

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Banana Split on a StickbananasPineapple chunksStrawberries, halvedchocolate candy meltschopped nutsSkewers or popsicle sticksLine tray with parchment paper. on each stick, skewer

a pineapple chunk, banana round and strawberry half. Put in freezer for 10 minutes.

Melt chocolate and put nuts in small dish. Dip one side of fruit in chocolate, then nuts. Let rest and set.


Brownie Crackers The chef says: “Store in a zip-top bag for up to 1 week.

Perfect as a snack dipped in milk!”cooking spray for greasing½ cup unsalted butter½ cup semisweet chocolate, chopped½ cup sugar½ cup dark brown sugar1 teaspoon vanilla extract2 large egg whites1/3 cup all-purpose flour¼ cup cocoa powder1 teaspoon baking soda½ teaspoon saltFlaky sea salt (for garnish)Preheat the oven to 375. Line a baking sheet with

parchment paper and spray with non-stick cooking spray.Place 1 inch of water in a small saucepan and place

over medium heat until simmering. In a medium, heatproof bowl, add the butter, chocolate, sugar, dark brown sugar and vanilla. Place on top of the simmering

water and allow to melt. Stir until smooth. Remove and allow to cool to room temperature, about 5 minutes. Stir in egg whites.

In a medium bowl, add the flour, baking soda, cocoa powder and salt and whisk to combine. Add the flour mixture to the wet mixture. Stir until smooth. Pour batter onto the prepared baking sheet and spread to 1/4-inch thick. Sprinkle with sea salt.

Place in the oven and bake for 15 minutes until dry and crisp. Remove from the oven and allow to cool completely. break the brownie brittle into pieces and serve.

Yield servings: 4-6Amanda NeiceGreenwood

Grape PoppersGrapes8 ounces vanilla or chocolate coating1 cup chopped nutsToothpicksWash and dry grapes and stick with toothpick. Melt candy coating and dip grapes half-way into

coating. Dip in nuts. Place on wax paper to set. Vicky ShorttGreenwood

Hot Fudge Sauce6-ounce package (1 cup) semi-sweet chocolate pieces½ cup Pet evaporated milkMix in a heavy 1-quart saucepan. Stir over low heat

until chocolate melts completely.Serve warm over ice cream, cake or puddingMakes 1 cup. Leftovers can be reheated.Dee TerryWhiteland

CANDY, TREATS

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Visit Grace United Methodist Church online for more information. Pastors - Andy Kinsey and Jenothy Rather

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2017 SoUTHSIDE NEIGHboRHooD cookbook 19COOKIES, BARS

Bourbon Peach Pit Bars1 box pie crust3 fresh peaches, peeled and sliced1 bottle bourbon½ cup brown sugar1 teaspoon cornstarch1 teaspoon vanilla½ teaspoon cinnamon1 egg yolk½ cup powdered sugar1 tablespoon lemon juicePreheat oven to 375. Soak peaches in jar with bourbon

about 20 minutes. Press pie dough into 8-by-8-inch pan. Strain peaches, add brown sugar, cornstarch,

cinnamon and vanilla and stir to combine. Arrange in pan then scoop some juice onto the peaches.

cut top pie crust into strips to make a lattice top. brush with egg yolk mixed with teaspoon of water.

bake 20-25 minutes. combine powdered sugar and lemon juice to make

glaze. Drizzle on top of cooled bars. Vicky ShorttGreenwood

Cheesecake Bars1 package yellow cake mix3 tablespoons butter1 eggTopping:1 package cream cheese2 cups powdered sugar1 eggIn large bowl combine cake mix, butter and egg until

well blended and spread into a greased 9-by-13-inch pan.In small bowl beat cream cheese, powdered sugar and

egg until smooth and evenly spread over batter.bake at 350 for 30-35 minutes.Tami SurfaceGreenwood

Chocolate Fudge Drop Cookies1 15.25-ounce German chocolate cake mix1/3 cup vegetable oil2 large eggs1 cup white baking chips½ cup chocolate fudge flavored icingHeat oven to 350. combine cake mix, oil and eggs in large bowl and mix

well until evenly moistened. Stir in chips. Drop dough by rounded teaspoonfuls 1 inch apart on baking sheet.

bake 8-10 minutes until cookies are puffed in center and edges are set. cool 2 minutes and place on wire rack.

Place frosting in microwave safe bowl. cook on high 10-15 seconds until frosting is of drizzling consistency. Drizzle warm frosting on cookies. Refrigerate until frosting is set.


Chocolate Marshmallow Cookies½ cup shortening1 cup sugar1 egg1 teaspoon vanilla¼ cup milk1¾ cups sifted flour½ teaspoon salt½ teaspoon baking soda½ cup cocoa18 marshmallowsMix all together well, except marshmallows. Drop by

teaspoonfuls onto greased cookie sheet. bake at 350 for 8 minutes. Remove from oven and press ½ marshmallow on top, cut side down. bake 2 minutes more. cool and frost.

Frosting:2 cups sifted powdered sugar5 tablespoons cocoa1/8 teaspoon salt3 tablespoons softened butter4-5 tablespoons milkMix all together and spread on cookies.Dee kirkhamGreenwood

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20 2017 SoUTHSIDE NEIGHboRHooD cookbookCoconut Cookies

2 egg whites½ teaspoon vanilla1 dash salt2/3 cup sugar1½ cups sweetened coconut flakesbeat egg whites, vanilla and salt until soft peaks form.

Gradually add sugar, beating until stiff and glossy. Fold in coconut.

Drop by teaspoonfuls 2 inches apart on greased cookie sheets. bake at 325 for 20 minutes until set and firm.

Dee kirkhamGreenwood

Double Peanut Butter and Milk Chocolate Chip Cookies

The chef says: “once you make this and eat one, you may think about throwing away all your other cookie recipes. Yes, they are that good!”

½ teaspoon vanilla1 egg½ teaspoon baking soda1¼ cups all-purpose flour¼ teaspoon salt¾ cup sugar1/3 cup creamy peanut butter½ cup butter, softened1 cup milk chocolate chips1 cup peanut butter chipsHeat oven to 350. Prepare baking sheet with parchment

paper. beat butter, sugar and peanut butter until creamy. Add

egg and vanilla and beat well. Add flour, baking soda and salt. Stir in chips.

Drop by teaspoonfuls onto baking sheet. bake 12-14 minutes. Makes about 36 cookies.


Kendall’s Peanut Butter/

Chocolate No Bake Cookies2 cups sugar1 stick unsalted butter¼ cup unsweetened cocoa powder3 cups old fashioned rolled oats1 cup smooth peanut butter 1 tablespoon vanilla extract Large pinch kosher saltLine a baking sheet with waxed paper.bring the sugar, milk, butter and cocoa to a boil in a

medium sauce pan over medium heat, stirring often, then let boil for 1 minute. Remove from heat, add the oats, peanut butter, vanilla and salt. Stir to combine. Drop teaspoonfuls of the mixture onto the waxed paper and let cool at room temperature until hardened, about 30 minutes.


Kendall’s Pumpkin Brownies1 family size box (19.5 ounces) brownie mix1 15-ounce can pumpkinPreheat oven to 350 degrees. Spray 9-by-9-inch pan

lightly with cooking spray.In a bowl mix together brownie mix and pumpkin until

smooth. Spread batter into pan and bake for 25-30 minutes until set. Let cool completely. Frost if desired.


Mother Clouse’s MessThe chef says: “This was something mother could fix

ahead of time for a snack or dessert since she was very busy raising 11 children.”

½ cup light corn syrup½ cup creamy peanut butter4 cups Rice krispies cerealVanilla ice creamMix syrup and peanut butter. Heat just enough to mix

easily. Add to Rice krispies. Press half of cereal mixture into buttered pan and cool. Spread with ice cream. Spread remaining cereal mixture on top of ice cream. cut in squares to serve. Store in freezer.


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2017 SoUTHSIDE NEIGHboRHooD cookbook 21Peach Pie Pinwheels

The chef says: “This is the perfect dessert to make with leftover pie dough from a pie or pastry! Use your favorite jam or fruit to top these pinwheels.”

1 box store-bought pie crusts (2 crusts)3 tablespoons butter (melted)¼ cup sugar2 teaspoons cinnamon½ teaspoon kosher salt1 egg (whisked with 1 tablespoon water)½ cup store-bought peach jam (warmed)1 pint vanilla ice cream (to serve)Preheat the oven to 425. Line a baking sheet with

parchment paper.Roll out the pie dough and brush with melted butter. In

a small bowl add the sugar, cinnamon and salt and mix to combine. Sprinkle over the pie dough. Roll the pie dough up like a jelly roll. brush the roll with the egg wash on all sides. cut the pie dough into ¼-½ inch thick pinwheels. Place the pinwheels side-by-side in a circle shape on the prepared baking sheet.

bake the pinwheels for 15 minutes until golden brown and cooked through. Remove from the oven and allow to cool for 1-2 minutes. Spoon peach jam over the top. Pull pinwheels apart and serve with vanilla ice cream.


Peanut Butter Crunch2 cups granulated sugar½ cup evaporated milk½ cup butter or margarine1 cup creamy peanut butter2 cups instant oatmeal2 cups miniature marshmallows1 teaspoon vanillacook sugar, evaporated milk, butter, and peanut

butter over medium heat until mixture boils. boil 2 minutes stirring constantly. Remove from heat; add oats, marshmallows and vanilla. Stir mixture until well blended and slightly thickened. Work quickly. Drop from teaspoon onto waxed paper. Let cool.


PepparkakorThe chef says: “Pepparkakor are a traditional Swedish

christmas spice cookie. They are usually crispy, but I prefer the soft cookies this recipe produces. Glaze is optional.”

½ cup margarine¾ cup sugar½ cup molasses1 egg2¾ cups flour2 teaspoons baking powder¼ teaspoon salt1½ teaspoon ginger1½ teaspoon cinnamon1 teaspoon cloves1 teaspoon vanillaGlaze1 cup powdered sugar5-6 teaspoons waterPreheat oven to 375 degrees. cream the margarine

and sugar together. Mix in molasses. Add egg and mix well. Add flour, baking powder, salt, ginger, cinnamon and cloves and combine. Add vanilla after flour is incorporated and mix until the dough reaches the proper consistency for rolling.

Roll and cut out. bake on greased cookie sheet for 9-10 minutes or until cookies are just starting to brown on edges. Remove from tray and brush glaze on immediately.

Joe bowlingGreenwood

Quick and Easy Peanut Butter Cookies1 egg1 cup sugar1 teaspoon vanilla1 cup peanut butterPreheat oven to 350.Mix ingredients and shape into 1-inch balls. Place on

greased pan and flatten (crisscross) with fork. bake 7-12 minutes.

Yield: 1 dozenAmanda NeiceGreenwood

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22 2017 SoUTHSIDE NEIGHboRHooD cookbookRaisin Coconut Cookies

1¾ cups gluten-free all-purpose flour2 teaspoons baking powder½ teaspoon xanthan gum½ teaspoon salt1½ sticks unsalted butter½ cup granulated sugar½ cup packed brown sugar1 egg1 teaspoon vanilla 2 cups flaked coconut1½ cups raisinsPreheat oven to 350. Line cookie sheet with parchment

paper. Whisk flour, baking powder, xanthan gum and salt in

medium bowl. beat butter and sugars in a large bowl with an electric

mixer at medium about 2 minutes. beat in egg and vanilla. Add flour mixture and beat at low speed about 30 seconds until just combined. Stir in coconut and raisins.

Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet. bake 10-12 minutes.


Rich Peanut Butter CookiesThe chef says: “When coating cookies with sugar, mix

in some colored sugar with the granulated sugar for holiday decorating.”

2 cups brown sugar1 cup peanut butter1 cup shortening2 eggs4 teaspoons vanilla6 tablespoons milk3 cups flour1½ teaspoons baking soda1 teaspoon baking powder½ teaspoon salt1 10-ounce package peanut butter chipsGranulated sugarPreheat oven to 375 degrees. cream together brown

sugar, peanut butter and shortening. Add eggs, vanilla and milk. blend in flour, baking soda, baking powder

and salt until incorporated. Add peanut butter chips. Roll cookies into balls and coat with granulated sugar. bake on ungreased cookie sheet for 7-8 minutes or cookies are just starting to brown on edges. Makes about 5 dozen.

Joe bowlingGreenwood

S’Mores Cookies2 cups flour10 crushed graham crackers1 teaspoon baking soda1 teaspoon salt2 sticks unsalted butter½ cup white sugar½ cup brown sugar1 teaspoon vanilla2 large eggs2 cups marshmallow spread or melted marshmallows6 ounces dark chocolate chipsPreheat oven to 350. Grease or spray to baking sheets. In a large bowl, whisk flour, cracker crumbs, baking

soda and salt. Set aside.Using mixer, cream butter and sugars for 2-3 minutes.

Add vanilla and eggs. Add to flour mixture and beat until combined.

Drop dough by 2 tablespoons onto baking sheets. Flatten to ½ inch thick. bake until golden brown around edges.

Using small spatula, spread one heaping teaspoon of marshmallow spread onto each cookie.

In a small bowl over simmering water, melt chocolate until smooth. Drizzle 1 teaspoon of melted chocolate on top of spread and swirl together.

Let harden 30 minutes before serving.carolyn JohnstonGreenwood

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2017 SoUTHSIDE NEIGHboRHooD cookbook 23Seven Layer Cookies

1 stick butter1 cup graham cracker crumbs1 can moist coconut1 package butterscotch chips1 small package chocolate chips1 cup nuts1 can sweetened condensed milkMelt butter in 9-by-13-inch baking dish. Sprinkle all

ingredients over the melted butter. Do not mix. Dribble condensed milk over all. bake at 350 about 20 minutes. These are moist and keep well and are waxy.


Top of Stove Cookies2 cups white sugar½ cup milk½ cup butter2 tablespoons to ½ cup peanut butter, depending on

taste1 tablespoon cocoa3 cups Mother’s oats1 teaspoon vanillaMix sugar, milk, butter and peanut butter and boil for

1 minute. Remove from heat and add cocoa, oats and vanilla. Mix well and drop by teaspoonfuls onto waxed paper and allow to dry.


By Bryant-Jon AnteolaThe Fresno Bee

What beats your favorite oreo cookie but still tastes like an oreo cookie?

How about safe and edible oreo cookie dough.

The cookie Dough café, an Illinois-based shop that got its start through the popular TV show “Shark Tank,” has created a cookies & cream-flavored cookie dough loaded with chunks of oreo cookies.

For now, those outside of Illinois can only purchase the latest food creation online.

The cookie Dough café had sold cookie & cream flavored dough before. but now, it’ll have the oreo brand attached to the product and comes in an oreo jar.

Two pints of oreo cookie dough costs $22.

The cookie dough is edible and safe from salmonella because it

doesn’t contain any raw eggs.It also comes in flavors such as

confetti, chocolate chip, and a peanut butter M&M flavor called “Monster.”

For in-person purchases, the company is selling pints of the oreo cookie dough at a chicago store

called Mariano’s for the time being.The cookie Dough café website

states that their dough can be refrigerated up to 20 weeks and kept frozen for up to 12 months.

The cookie Dough café essentially got its start on “Shark Tank” episode back in 2014 (season 5, episode 16).

No time to bake cookies? This creation lets you eat edible cookie dough

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Alyssa’s Goey Goop Cake1 box yellow cake mix 1 cup chopped pecans 1 stick melted butter 1 teaspoon vanilla 3 eggs 1 box powdered sugar 1 8-ounce package cream cheese Mix cake mix, pecans, stick of margarine (melted)

and 1 egg together. Press into a 9-by-13-inch greased and floured pan. Then combine cream cheese, 1 box powdered sugar, 1 teaspoon vanilla, and 2 eggs; beat for 5 minutes and pour over cake mix. bake 40-50 minutes at 300 degrees. Sprinkle with powdered sugar.

Great with rum sauce. Terri Hoover Greenwood

Angel Food Cake Truffle1 angel food cake1 3-ounce package cheesecake flavored instant

pudding1½ cups milk2 6-ounce cartons vanilla yogurt2 bananas1 package raspberries1 20-ounce can pineapple tidbits, well drained8 ounces cool WhipTear cake in chunks and put a layer in the bottom of a

truffle bowl. Mix pudding with milk, then mix in yogurt. Put ½ the

mixture in bowl. Slice bananas over pudding. Add raspberries, and then

add rest of cake. Top with pineapple, then cool Whip. Judy c. PriceGreenwood

Apple Cake3 eggs, well beaten1¾ cups sugar2 cups flour1 teaspoon baking soda1 teaspoon salt1 teaspoon cinnamon2 cups sliced apples½ cup chopped nutsMix all ingredients by hand. Pour into greased 9-by-13-

inch baking dish. bake at 375 for 50 minutes. Elaine DoughertyGreenwood

Apple Cake2 eggs2 cups sugar1 teaspoon baking sodaPinch of salt2 teaspoons cinnamon1 teaspoon vanilla2 cups flour4 cups diced apples½ cup oil1 cup nutscream eggs and sugar and add remaining ingredients.

Pour into ungreased 9-by-13-inch pan. bake at 350 for 45 minutes or until done.

Frosting:6 ounces cream cheese1½ cups powdered sugar3 teaspoons butter (softened)½ teaspoon vanillacorene SurfaceGreenwood

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2017 SoUTHSIDE NEIGHboRHooD cookbook 25Chelsea’s Chocolate Pudding Cake

1¼ cups flour ¾ cup sugar ¼ cup unsweetened cocoa 1½ teaspoons baking powder ½ teaspoon salt ½ cup milk 2 tablespoons margarine, melted 1 teaspoon vanilla Heat oven to 350. combine flour, sugar, cocoa, baking

powder and salt; mix well. Add milk, margarine and vanilla; stir until well blended.

Topping: ½ cup sugar ½ cup brown sugar ¼ cup cocoa powder 1¼ cups hot water For the topping: Whisk together the sugars and cocoa

and sprinkle it evenly over the batter. Pour the hot water over the top; resist the temptation to stir it into the batter.

Spread batter in a 9-inch round pan with 3-inch sides. bake about 30 minutes. Take out of the oven and let set for 15 minutes.

Great with ice cream! Terri Hoover Greenwood

Dirt Pudding2/3 pack (large) oreo cookies1 large cool Whip18-ounce package cream cheese½ stick margarine1 cup powdered sugar2 small boxes of Vanilla Instant pudding3 cups milk crush cookies and put half in bottom of 9-inch square

baking pan.Mix cool Whip, cream cheese, margarine and

powdered sugar and set aside.Mix pudding with milk and combine with cream cheese

mixture. Pour onto crumbs. Top with remaining crushed cookies, then chill.

Tami SurfaceGreenwood

Eve’s Pudding3 cups peeled and sliced apples½ cup sugar, divided¾ cup buttermilk baking mix1 egg¼ teaspoon cinnamon2 tablespoons melted butter or margarinePreheat oven to 400. Grease 8-by-8-inch baking dish. Place apples, ¼ cup sugar and ¼ cup water in dish. In a small bowl, combine baking mix, ¼ cup sugar and

cinnamon. Stir in egg until blended. Spoon over apples. Spoon butter over top. bake 25 minutes until lightly browned.

carolyn JohnstonGreenwood

Frozen Fruit Cake2 packages frozen fruit1 cake mix1 can 7-UpPreheat oven to 350. Spray a 9-by-13-inch baking dish.

Spread fruit on the bottom. Top with dry cake mix and spread evenly. Pour soda on top, covering as much cake mix as you can. bake 45-50 minutes until toothpick tests clean. cool and serve with ice cream or cool Whip on top.


Fruit Cocktail Cake1 stick margarine1 cup sugar1 egg1 teaspoon soda2 cups sifted flour1 teaspoon salt1 can fruit cocktail (1 pound, 1 ounce)1 cup brown sugar1 cup nuts, optional1 cup coconut, optionalcream margarine and sugar. Add egg and soda and

mix well. Mix flour and salt, then add to mixture. Add fruit cocktail and mix well. Put in greased 9-by-11-inch pan. Sprinkle brown sugar on top; sprinkle nuts and coconut if using. bake at 350 for 45 minutes.


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26 2017 SoUTHSIDE NEIGHboRHooD cookbookKentucky Derby Chocolate Walnut Pie

½ cup all-purpose flour1 cup sugar2 large eggs, lightly beaten½ cup melted butter2 tablespoons kentucky bourbon1 cup chopped walnuts1¼ cups semisweet chocolate chips1 teaspoon vanillaPinch of salt1 ready-made 9-inch pie crustPreheat oven to 350.combine flour and sugar in a bowl. Add eggs and butter

and mix. Stir in bourbon, walnuts, chocolate chips, vanilla and salt.

Pour mix into unbaked pie shell.bake 40-45 minutes. Let cool. Serve with whipped cream topped with chocolate chips

and nuts, or ice cream or plain. Vicky ShorttGreenwood

Lemon Dream Cake1 box French vanilla cake mix1 15.75-ounce can lemon pie filling1 tub lemon flavored frosting1 8-ounce tub whipped toppingPreheat oven to 350. Spray 9-by-13-inch baking dish.

Prepare cake mix according to package directions and pour into dish.

Place spoonfuls of lemon pie filling over batter and swirl with a knife.

bake on center rack 35-40 minutes. Let cake cool completely.

In a bowl, combine lemon frosting with whipped topping. Mix until combined and spread on cooled cake. Refrigerate until chilled. Refrigerate leftovers.


No Fail Pie CrustThe chef says: “As a young bride years ago, I couldn’t

make pie crust. My sister-in-law gave me this recipe and it is perfect every time.”

1/3 cup cooking oil3 tablespoons cold milk1 1/3 cups flourDash of saltAdd oil to milk but do not stir. Add salt. Pour in flour and

mix until it sticks together. Lightly flour hands and roll into ball. Roll out between two sheets of waxed paper. Lift off paper, place crust in pan and remove second sheet of paper. crust will be thin and flaky.

Alice YoungFranklin

Oreo Mini Cheesecake BiteThe chef says: “My children and grandchildren fell in

love with this because it was just the right sized serving. Plus it was good. I have used peanut butter oreos in one batch and red velvet in one batch.”

2 8-ounce packages cream cheese½ cup sugar1 5.3-ounce container Yoplait Greek 100 vanilla yogurt2 eggs14 oreo cookiesHeat oven to 350. beat cream cheese and sugar until smooth. Add yogurt

and beat until smooth. Add eggs one at a time and mix well. Finely crush two cookies and beat into mixture.

Line 12 muffin tins with parchment cupcake liners. Place a cookie in the bottom of each. Top with a scoop of cream cheese mixture.

bake 23 minutes. cool completely.

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2017 SoUTHSIDE NEIGHboRHooD cookbook 27Persimmon Pudding

2 cups persimmon pulp2 cups flour1 cup Milnot1½ cups sugar2 eggs1 teaspoon cinnamon2 teaspoons baking powder¼ teaspoon soda¼ teaspoon salt1 stick of butterbeat together and put in greased and floured 9-by-13-

inch pan. bake at 350 for 45 minutes.corene SurfaceGreenwood

Pudding Pie2 cups cold milk2 packages (4 servings each) chocolate Jell-o instant

pudding/pie fillingoreo pie crust12 Nutter butter peanut butter sandwich cookies, cut

crosswise in halfcool WhipPour milk into medium bowl, add dry pudding mixes and

beat with a whisk 2 minutes until mixture thickens. Spoon 1½ cups of pudding into pie crust. Top with cookies.

Gently stir 1½ cups cool Whip into remaining pudding and spoon over pie. Refrigerate 3 hours. Top with remaining cool Whip before serving.


Pumpkin Crunch15 ounces canned pumpkin12 ounces canned evaporated skim milk3 eggs1 cup each of sugar, chopped pecans and melted butter½ cup packed brown sugar6 teaspoons pumpkin pie spice, divided1 tablespoon pure vanilla extract¼ teaspoon salt1 2-layer size yellow cake mixLight whipped cream for servingHeat oven to 350. Mix pumpkin, milk, eggs, 5 teaspoons

pie spice, vanilla and salt. Pour into buttered 13-by-9-inch pan.

Whisk cake mix and remaining pie spice in a bowl. Sprinkle cake mix over mixture in pan. Top with pecans and drizzle with melted butter.

bake 50 minutes or until golden. Serve with whipped cream.

Sue burnGreenwood

Rhubarb CrunchThe chef says: “This recipe was given to me several

years ago by Virginia burkhart, who was the wife of Greenwood’s first mayor and lived next door. Very good! I’m passing it on to my dear friend, Mary oxley.”

4 cups rhubarb, diced1 cup sugar2 tablespoons flour2 tablespoons butterI cup sugar1 cup flour1 teaspoon baking powder½ teaspoon salt1 large egg, beaten¼ cup oatmealMix first four ingredients and place in 9-by-9-inch pan.

Let stand. Mix remaining ingredients and place on top of rhubarb

mixture in pan. Shake down through rhubarb.bake at 375 for 40 minutes. Mary A. HurstGreenwood

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28 2017 SoUTHSIDE NEIGHboRHooD cookbookRicotta Filled Cake

1 box yellow cake mix2 pounds ricotta cheese¾ cup sugar4 eggs¼ teaspoon vanillaMix cake according to box instructions. Grease and

flour a 9-by-13-inch pan. Pour cake mix in pan. In a bowl, mix ricotta cheese, sugar and beaten eggs

and vanilla. Pour mixture over cake batter and spread evenly. Do not mix with batter, just spread lightly on top.

bake at 350 for 1 hour or until cake tester comes out clean. Do not overcook.

beatrice GauldFranklin

Strawberry Cake1 box white cake mix1.3 ounce box strawberry Jell-o1 package frozen strawberries1 cool Whipbake cake according to package directions. Mix Jell-o

with 1 cup warm water. Make several holes in cake and pour Jell-o over. Thaw strawberries and pour onto cake. Add cool Whip over all. Refrigerate until chilled.


Twix Slab Piecrust:1 box refrigerated pie crustFilling:4 ½ cups milk2 5-ounce boxes cook and serve chocolate pudding1 12-ounce bag dark chocolate chipsTopping:1 8-ounce cool Whip¼ cup caramel sauce5 packages Twix cookie bars, coarsely choppedHeat oven to 450.on floured surface, roll dough to 17-by-12-inch

rectangle. Press into 15-by-10-by-2-inch pan. Press firmly into corners and sides. Fold extra under, even with edges of pan. Prick with fork over bottom and sides.

bake crust 9-12 minutes.In 4-quart pan, cook milk and pudding mix over medium

heat 12-15 minutes, stirring constantly. Pour into crust and put in refrigerator for 3 hours to set.

When ready to serve, spread with cool Whip, drizzle with caramel and sprinkle with Twix bars.



Mint, chocolate and ice cream are three ingredients that are the best of friends. The good people at blue bunny have taken this idea and added a slightly novel twist — chocolate-covered mint

cookies. basically Thin Mints, but not officially Thin Mints because they are not made for the Girl Scouts. but you get the idea, and the cookies’ crunch only adds to the camaraderie of bFFs.

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By Leslie BarkerThe Dallas Morning News

As the Resident Fitness Nag and an inveterate snacker, I’m always looking for easy, healthy treats to pop into my mouth. Here are four of my favorites:

Frozen bananas. Yeah, it sounds weird, but trust me. The recipe is rather complicated, by the way; you might need to write it down: Peel a banana. cut into half-inch slices. Put into a plastic bag. Freeze. Yum. A banana has about 100 calories, so figure 12 per slice. Your mouth will be so happily frozen you’ll probably only want a few.

Popcorn. Pour about a quarter-cup into a brown paper bag. Squeeze out the air and seal by rolling the top of the bag down a few inches. Microwave on high for two minutes. Add salt and butter if you’d like (I won’t tell). calorie count (sans butter) is almost embarrassingly small: 40 or so per cup.

Gingersnaps. I just discovered Triple Gingersnaps from Trader Joe’s and now have to hide them from myself. Well, not too well; they only have 22 calories apiece.

Pistachios. It’s kind of embarrassing how many pistachio shells I find in my car and kitchen countertop. How can I help myself? It takes 23 of those little nuts to make 100 calories.

Four easy, tasty, good-for-you (or at least not bad for you) snacks

HEALTHY SNACKS

By Keri WigintonChicago Tribune

cashews have changed the game for vegan cheeses. They add a creamy, decadent flavor that cookbook authors and chefs have adopted in almost every new recipe I come across.

Vegan brands like Miyoko’s kitchen offer up artisanal flavors like Mt. Vesuvius black Ash and Aged English Smoked Farmhouse as cashew-based options.

Unfortunately, if you have a sensitive gut — or suffer from irritable bowel syndrome — you may have a hard time digesting these nuts. Those who can’t tolerate cashews are often sensitive to FoDMAPs — sugars and fibers that aren’t digested by the small intestines. (If you find you also have a problem with onions and garlic, low-FoDMAP options might be worth a try.)

My other irritation with cashews is they have to be soaked — sometimes up to two hours — before they can blend into a cheese sauce.

Extensive prep time is fine on a Saturday afternoon but not on nights when both my husband and I work late. or, let’s be honest, when I’ve decided we’re having nachos for dinner and I forgot to soak the nuts in the first place.

Thankfully, there are nut-free recipes out there that are simple, healthy and delicious. “America’s Test kitchen” — the Emmy-award winning cooking show — includes a nacho cheese recipe in its new book, “Vegan for Everybody” (America’s Test kitchen, $29.95).

I was dubious when I looked at the ingredients alongside the picture in the book. I thought there was no way a mixture that blended boiled potatoes and carrots along with vinegar and nutritional yeast would come out anything like nacho cheese. Plus, the vinegar sounded gross.

I was completely wrong. The sauce came out smooth, tangy and with an unmistakable nacho cheese flavor and texture. Processing the potatoes released starch that gave it a gluey, stretchy consistency. Sautéed adobo peppers and onions added a Tex-Mex kick.

Use it as a chip dip or a topping on your taco salad. Reheat on the stovetop, or microwave in 30-second spurts, adding water when needed.

If you’re in the mood for a mac-and-cheese style topping, check out the velvety cheez sauce in “Vegan Vittles,” by Jo

Stepaniak (book Publishing co., $19.95).I got the original version of this cookbook in 2000 — my

first year as a vegan. I remember flipping through the pages on multiple trips to the college bookstore, trying to justify the $13 purchase on my 19-year-old budget.

This is still my go-to topping for macaroni almost 20 years later. Like the nacho recipe, it has a potato and carrot base that you blend after boiling. but this one adds firm silken tofu and lemon sauce to give it a creamier texture.

be cautious when blending the potato, carrot and water mixture in both recipes. If the liquid is still hot, it can force the lid on the blender — or food processor — to pop open. I know this from experience. If you want to blend while the ingredients are still hot, only fill up the container halfway.

For a tangy salad topper or sandwich filling, try the Greek tofu feta recipe in Stepaniak’s latest book, “Low-FoDMAP


Love vegan cheese but can’t eat cashews? Nut-free recipes come to rescueVEGETARIAN DISHES

and Vegan” (book Publishing co., $17.95).The brine — which mixes apple cider vinegar, water, miso

and oregano — takes about 3 minutes to make. cut some extra-firm tofu into cubes and let it soak overnight. I ate the cubes solo, but crumble and toss on top of pasta to get a more realistic feta feel.

NACHO DIPPrep: 25 minutescook: 5 minutesMakes: 2 cupsFrom “Vegan for Everybody,” by America’s Test kitchen,

which suggests serving with corn chips or crudites. To rewarm cooled nacho dip, microwave, covered, in 30-second bursts, whisking at each interval and thinning

with water as needed, or rewarm on the stovetop, whisking occasionally and thinning with water as needed.

12 ounces russet potatoes, peeled, cut into 1-inch pieces

1 small carrot, peeled, cut into ½-inch pieces (⅓ cup)

3 tablespoons vegetable oil1½ tablespoons nutritional yeast1½ teaspoons distilled white vinegar2 teaspoons salt⅓ cup finely chopped onion⅓ cup minced poblano chile1 garlic clove, minced½ teaspoon minced canned chipotle

chile in adobo sauce1/8 teaspoon ground cumin1/8 teaspoon mustard powder1. bring 2 quarts water to a boil in a

medium saucepan over high heat. Add potatoes and carrot, and cook until tender, about 12 minutes; drain in a colander.

2. combine cooked vegetables, ⅓ cup water, 2 tablespoons oil, nutritional yeast, vinegar and salt in a blender. Pulse until chopped and combined, about 10 pulses, stopping to scrape down sides of blender jar as needed. Process mixture on high speed until very smooth, about 2 minutes.

3. Meanwhile, heat remaining 1 tablespoon oil in now-empty saucepan over medium-high heat until shimmering. Add onion and poblano, and cook until softened and lightly browned, 3 to 5 minutes. Stir in garlic, chipotle, cumin and mustard; cook until fragrant, about 30 seconds; remove from heat.

4. Stir potato mixture into onion-poblano mixture in saucepan and bring to brief simmer over medium heat to heat through. Transfer to bowl and serve immediately.

Nutrition information per tablespoon: 25 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 3 g carbohydrates, 0 g sugar, 0 g protein, 208 mg sodium, 0 g fiber

GREEK TOFU FETAPrep: 20 minutesbrine: 24 hoursMakes: 4 servingsFrom Jo Stepaniak’s latest book, “Low-FoDMAP and

Vegan: What to Eat When You can’t Eat Anything.”½ cup water½ cup cider vinegar


Love vegan cheese but can’t eat cashews? Nut-free recipes come to rescueVEGETARIAN DISHES

NACHO DIP

¼ cup freshly squeezed lemon juice2 tablespoons light miso1 tablespoon dried oregano1 tablespoon garlic-infused olive oil1 teaspoon sea salt12 ounces superfirm or extra-firm tofu pressed and

cubed1. For the brine, put the water, vinegar, lemon juice,

miso, oregano, oil and salt in a large bowl, and whisk until well combined and the miso is fully incorporated. Add the tofu and gently toss, using your hands, until each piece is well coated with the brine. Take care not to break the cubes.

2. Transfer the tofu and brine to a glass storage container, cover and refrigerate for 24-48 hours before using. If all the cubes aren’t submerged in the brine, gently tilt the container every few hours to ensure all pieces stay well coated. Store the tofu feta in the brine in a sealed container in the refrigerator.

Nutrition information per serving: 76 calories, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 1 g sugar, 9 g protein, 184 mg sodium, 1 g fiber

VELVETY CHEEZ SAUCEPrep: 25 minutescook: 12-15 minutesMakes: 2½ cupsFrom “Vegan Vittles,” by Jo Stepaniak. Pour this velvety,

cheddar-style sauce over vegetables, pasta, rice or toast points.

1 medium potato, peeled, coarsely chopped¾ cup water½ cup chopped carrot½ cup chopped onion3/4 cup mashed silken tofu½ cup nutritional yeast flakes1 tablespoon freshly squeezed lemon juice

1 teaspoon salt¼ teaspoon garlic powder1. Put the potato, water, carrot and onion in a medium

saucepan, and bring to a boil. Decrease the heat to medium, cover and cook, stirring once or twice, until the vegetables are tender, about 10 minutes.

2. Transfer the vegetables and the cooking liquid to a blender. Add the remaining ingredients, and process until completely smooth. Depending on the size of your blender, this may need to be done in several batches.

3. Rinse out the saucepan, and pour the blended mixture into it. Warm over low heat, stirring frequently, until the sauce is hot. Stored in a covered container in the refrigerator. Leftover sauce will keep for about 3 days.

Nutrition information per tablespoon: 14 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 0 g sugar, 1 g protein, 61 mg sodium, 1 g fiber

VEGETARIAN DISHES

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By Jill Wendholt SilvaThe Kansas City Star

The dilemma that makes fried spud lovers break out in a cold, clammy sweat?

“Would you like tater tots or fries with that?”

It’s a tough choice — a tater tot’s crispy, crunchy exterior vs. a french fry’s fluffy interior. Indecision will not save you from ridicule: The Twitterverse wants to know: Are you #teamtots or #teamfrenchfries?

but, hey, if you’re trying to shore up your waistline after too many tots and fries, the only answer to the question is give me The kansas city Star’s crispy cauliflower bites, please!

In fact, these crispy oven-baked morsels made in a mini muffin tin are so reminiscent of tater tots you might not even miss the tater — especially if you dunk them in ketchup.

Preparation tips: If cauliflower feels like it has a lot of liquid after processing, place cauliflower in a kitchen towel and squeeze away excess liquid.

Riced cauliflower is now available as either fresh or frozen at many grocery stores and it is great to use in this recipe. For best results, choose a riced cauliflower with kernels similar in size to rice. For this recipe, we tested it with riced

cauliflower from Trader Joe’s.

CRISPY CAULIFLOWER BITES

Makes 24 cauliflower bitesNonstick cooking spray½ medium head cauliflower2/3 cup shredded cheddar cheese¼ cup grated Parmesan cheese¼ cup all-purpose flour or gluten-

free flour2 large eggs

½ teaspoon salt½ teaspoon red pepper flakesPreheat oven to 400 degrees.

Spray mini muffin tin generously with nonstick cooking spray.

Remove the leaves from the cauliflower. You can use the inner core for this recipe. coarsely chop the cauliflower and place in the work bowl of a food processor with the steel chopping blade. Pulse the food processor until the cauliflower is finely chopped. Do not over process or the cauliflower will turn into a puree.

Place the finely chopped cauliflower into a large mixing bowl. Add remaining ingredients and stir to blend well. Place a rounded tablespoon of the mixture into each mini muffin well. Pat down to form a nugget. bake uncovered 15 minutes. carefully turn each cauliflower bite over and continue to bake for 12 to 15 additional minutes or until bites are crispy brown on both sides.

Serve hot or warm for best flavor.Per bite (recipe makes 24): 30

calories (percent of calories from fat, 56), 2 g protein, 1 g carbohydrates, 2 g fiber, 2 g fat (1 g saturated), 22 mg cholesterol, 86 mg sodium.

Recipe developed exclusively for The Star by professional home economists kathy Moore and Roxanne Wyss.

Move over tater tots: The waistline winner is crispy cauliflower bites

VEGETARIAN DISHES

By Gretchen MckayPittsburgh Post-Gazette

The best potluck appetizers are easy to transport and don’t require much assembly once you arrive — you want them to arrive just as beautiful, and delicious, as when they left your kitchen.

You can’t go wrong with a savory, spreadable chorizo pate — it’s simple to prepare, extremely mobile and pairs well with crackers or crostini. A light and flaky tart made with cheese and summer vegetables is another sure winner as it can easily be cut into squares that can be served warm or at room temperature.

And if you’re tasked with also feeding kids? Who doesn’t love a fritter, especially when it’s made with fresh corn and served with a dip, in this case guacamole? It’s familiar but at the same time fun.

CHORIZO PATEIf you refrigerate this peppery

country-style pate beforehand, be sure

to bring it to room temperature before serving. I substituted merlot for the port wine, and it was delicious.

7 ounces dried Spanish chorizo sausage, hot or mild

2 teaspoons red pepper paste or 1 teaspoon sweet paprika

1 tablespoon soft butter, at room temperature

1 tablespoon port wine2 teaspoons lemon juicechopped flat-leaf parsley, to serveSliced bread, toasted, to serveSplit sausage casings and remove

the meat, discarding the casings. chop the meat into small pieces — your food processor will be happier the smaller you go.

Place sausage pieces in a food processor with pepper paste or paprika, butter, wine and lemon juice. blitz to a rough paste. Taste — it will probably contain enough salt already, but you can add more if necessary. blitz again until mixture is a finely

textured puree. Serve garnished with chopped parsley and smeared on warm, crisp toast.

Serves 6.— “Lisbon: Recipes from the Heart

of Portugal” by Rebecca Seal (Hardie Grant; June 2017; $35)

MEXICAN CORN FRITTERS WITH GUACAMOLE

These easy fritters celebrate the vegetable in kernel form. Spoonfuls of a cornmeal-based batter seasoned with chili and Mexican spices are fried to a crisp in hot oil, and then served with chunky guacamole.

For fritters1 teaspoon ground cumin1 teaspoon ground coriander¼ teaspoon smoked paprika


Get potluck started with

chorizo pate, corn fritters, zucchini tart

MEXICAN CORN FRITTERS WITH GUACAMOLE

CHORIZO PATE

VEGETARIAN DISHES

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2 teaspoons chopped chipotle in adobo sauce

½ cup self-raising flour1 cup polenta/cornmeal½ teaspoon salt1 teaspoon baking powder1 egg1 cup milk2 ears corn1 to 2 tablespoons oilArugula, to serveFor guacamole1 ripe avocado, peeled and pitted2 tablespoons lime juice2 tablespoons chopped cilantroDash Tabasco sauce1 tomato, finely chopped1 clove garlic, finely minced½ teaspoon cumin2 scallions, thinly slicedPrepare fritters: In large bowl,

combine all ingredients except corn, oil and arugula. Mix until smooth. Allow to stand for 10 minutes; if necessary, add more liquid.

Meanwhile, make guacamole. combine avocado flesh, lime juice, cilantro, Tabasco, tomato, garlic, cumin and scallions in bowl. Mix to combine, making it as chunky or smooth as you like.

Remove kernels from corn cobs and add to batter.

Heat oil in heavy-based frying pan over medium heat. Drop spoonfuls of batter into pan and cook on one side until golden brown with bubbles forming on top. Turn fritters over and cook the other side until golden brown. Repeat until mixture is used up, adding

more oil as needed and keeping cooked fritters warm in the oven.

To serve, top fritters with arugula and guac and serve while still warm.

Serves 4 to 6.— “Harvest: 180 Recipes Through

the Seasons” by Emilie Guelpa (Hardie Grant, March 2017, $19.99)

TORTA SALATA (SAVORY TART)

My neighbor Josephine’s grandniece, Arianna, who’s from Milan, brought this lovely-sounding savory tart to a summer garden party, and to say it was a hit is an understatement. It can be served warm or at room temperature, and is easily modified to make use of what ever cheese or vegetable you have on hand — I added a handful of sliced cherry tomatoes for a pop of color and additional taste of summer sunshine.

2 tablespoons olive oil

2 zucchini, sliced very thin1 onionSalt and pepper to taste, divided1 cup ricotta or cream cheese½ to 1 cup diced provolone

cheese (or another cheese similar in consistency)

1 egg, plus 1 egg yolk1 roll puff pastryPreheat a pan with 2 tablespoons of

olive oil. Finely chop an onion, add it to the pan and stir until golden.

cut zucchini into thin slices and add it to the onion in the pan. Stir for a couple of minutes with the onions at medium heat. Then add a finger of water, some salt and pepper and let it cook for 10 minutes over low heat.

once zucchini are soft, take them out of the pan. Put them in a bowl and wait for a couple of minutes to let them cool down a little. Add ricotta, cheese and some salt and pepper (you can add any kitchen spice you like). beat eggs with a fork and add them in the bowl.

Preheat oven at 425 degrees.Unroll the puff pastry on a baking

tray, gently tap the bottom of the pastry with the end of the fork (to make little holes). After pouring the zucchini filling on top of puff pastry, gently bend a bit of pastry from the side of the tray over the top. coat edges of the pastry with a beaten egg yolk.

Place in the middle tray of the oven and bake for 30 to 35 minutes, or until puffed and golden.

Serves 8.— Arianna Di Marco

What is your Taste in a Home?We are your Recipe for Success!

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By Sara MoultonThe Associated Press

Mushroom and cheese burritos are a delicious vegetarian dish hearty enough to satisfy even the most die-hard carnivore in your family: a burrito stuffed with portobello mushrooms, chiles and cheese. It’s perfect for Meatless Mondays and — bonus! — all the ingredients are cooked together in a single rimmed sheet pan, which means cleanup is a snap.

Those steaklike portobellos are the ingredient around which this recipe is built. Prepping them is a two-step process. First, clean the caps by wiping them with a wet paper towel. Second, use a spoon (a grapefruit spoon is best, if you have one) to scrape out the gills on the underside of the caps. (You want to lose the gills because they become soggy when cooked and stain everything black.)

Watery as they are, mushrooms nonetheless soak up additional liquid like a sponge. In this case, the flavorings are lime juice, minced garlic and cumin, all of which are absorbed by the portobellos while the rest of the vegetables are being broiled.

First in the sheet pan is the poblano. You want to brown it lightly on all sides, which makes it easy to

peel off its tough skin. (If you can’t find a poblano, you can replace it with a ½ small can of green chiles.) Then the onion, garlic and cherry tomatoes are broiled until slightly charred and tender. I chose cherry tomatoes because they may be small, but they

boast the most tomato-y flavor when the big guys aren’t yet in season. All of these supporting vegetables are quickly chopped in a food processor while the mushrooms take their turn in the oven. The last step is to stir together all the veggies and wrap

Mushroom and cheese burritos are perfect for Meatless Mondays

VEGETARIAN DISHES

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them in the tortillas.You’re welcome to make the

vegetable mixture a day or two ahead of time and keep it covered and chilled until you’re ready to wrap it in the tortillas. I like to add sharp cheddar cheese to this recipe, but if your crowd is vegan, leave it out.

MUSHROOM AND CHEESE BURRITOS

Start to finish: 1 hour 20 minutesServings: 61½ pounds Portobello mushrooms

(about 6 medium to large)3 tablespoons fresh lime juice, plus

lime wedges for garnish2 teaspoons ground cumin3 garlic cloves, 2 left unpeeled and

1 mincedkosher salt¼ cup plus 1 tablespoon vegetable

oil plus extra for oiling the poblano1 large poblano (3½-4 ounces) or

half a 4½-ounce can green chiles¾ pound large cherry tomatoes1 medium onion, sliced ½-inch

thick, and the slices separated6 ounces coarsely grated sharp

cheddar cheeseSix 8-inch flour tortillas1 firm ripe avocado, cut into cubes½ cup fresh cilantro leaves½ cup sour cream whisked together

with 3 tablespoons waterHot saucePlace an oven rack in the top third

of the oven and preheat the broiler. clean the mushrooms; remove and discard the stems (or save them

for another use such as vegetable stock); scrape out the gills with a spoon and discard them. Slice the caps in half and then slice them crosswise into ½-inch strips.

In a large shallow bowl whisk together the lime juice, cumin, minced garlic and ¼ teaspoon salt until the salt is dissolved; whisk in ¼ cup of the vegetable oil. Add the mushrooms and stir well, making sure the marinade is well distributed. Set the mushrooms aside, stirring occasionally.

on a rimmed sheet lined with foil place the poblano, rubbed with oil, and broil it on the shelf in the top third of the oven, turning it often, until it is lightly browned on all sides, 6 to 8 minutes. Transfer it to a bowl, cover the bowl with plastic wrap and set it aside while you broil the other vegetables.

on the sheet pan toss the tomatoes, onion slices and 2 unpeeled garlic cloves with the remaining tablespoon oil and a hefty pinch of salt. Spread the vegetables out in one layer. Set the pan on the shelf in the top third of the oven and broil the vegetables, turning them often, until the garlic is tender and the vegetables are browned around the edges, about 8 to 10 minutes. Transfer the tomatoes and onion to a food processor. Peel the garlic and add it to the processor.

Add the mushrooms to the sheet pan and spread them out in one layer. broil them, turning several

times, until they are golden and tender, about 8 to 10 minutes. While the mushrooms are cooking, peel and seed the poblano and coarsely chop it. Add it to the processor and pulse the vegetables in the processor until they are medium-chopped. When the mushrooms are cooked add the chopped vegetables to the mushrooms and stir well (Note: if you are using the canned chiles in place of the poblano, add them at this point.) Add salt to taste. Reduce the oven to 350 F.

Arrange the tortillas on a cutting board, and working with one at a time sprinkle one-sixth of the cheese in a line from one edge of the tortilla to the other just below the center of the tortilla, spoon one-sixth of the filling on top of the cheese, spreading it evenly and roll up the tortilla tightly to enclose the filling. Repeat with the remaining tortillas, cheese and filling. Arrange the filled tortillas, seam side down on the rimmed sheet pan, lined with a fresh piece of foil and bake them on the middle shelf of the oven for 8 to 10 minutes or until heated through. cut the tortillas in half crosswise and transfer 2 halves to each of 6 plates. Serve with the avocado, cilantro, sour cream, lime wedges, and hot sauce for garnish.

Nutrition information per serving: 483 calories; 290 calories from fat; 32 g fat (10 g saturated; 1 g trans fats); 42 mg cholesterol; 382 mg sodium; 37 g carbohydrates; 6 g fiber; 8 g sugar; 15 g protein.

VEGETARIAN DISHESD

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By Katie WorkmanThe Associated Press

This lemon sauce is such a simple way to dress up roasted asparagus, the pinup vegetable of spring ... or any simply cooked asparagus for that matter, such as grilled, steamed or sauteed. In fact, this sauce is also a quick and easy way to dress up pretty much any plainly cooked vegetable, from potatoes to green beans to broccoli.

The sauce is vivid with citrus and a bit (not too much!) of hot sauce. The creaminess comes from creme fraiche, and sour cream or Greek yogurt could be substituted in if you like. You can make it ahead of time and store it in the fridge for a few days.

If you are using thicker asparagus, think about peeling the lower parts of the stalks, which results in a stalk that is tender from stem to stern. After trimming the bottom inch or so off the asparagus, simply take a vegetable peeler and peel off the green outer layer (which can be tough) from the bottom of the stalk, roughly 2-3 inches.

Lastly, if you would like to add a sprinkle of fresh herbs on top, anything from parsley to basil to chervil would be lovely. Another great option would be to drape a slice

of prosciutto over each portion of dressed asparagus, which could also make a stylish appetizer.

ROASTED ASPARAGUS WITH CREAMY LEMON DRESSING

Serves 6 to 8Start to finish: 25 minutesRoasted Asparagus:2 pounds medium-thick asparagus1 tablespoon olive oilkosher salt and freshly ground

pepper to taste

Lemon Dressing:3 tablespoons fresh lemon juice1/2 teaspoon finely grated lemon

zest3 tablespoons creme fraiche, sour

cream or plain Greek yogurt1/2 teaspoon hot sauce, such as

Sriracha, or to taste1/3 cup extra virgin olive oilkosher salt and freshly ground

pepper to tastePreheat the oven to 400 F. Trim the

bottom 2 inches from the asparagus and, if desired, peel the lower 2

Lemon sauce simple way to dress up roasted asparagus

SEE ASPARAGUS, PagE 40

VEGETARIAN DISHES

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By Elizabeth KarmelThe Associated Press

Hummus generally contains five basic ingredients; chickpeas, tahini, lemon, garlic and olive oil. once you have these ingredients combined, it is easy to add other herbs, spices and even roasted carrots — like I do here — to flavor and season basic hummus.

In the early spring, I love to roast fresh carrots until they are deeply caramelized and puree them to add to the base of chickpeas and tahini. To deepen the golden color, I add a touch of turmeric. The combined result is a deep golden yellow hummus that is the perfect color for daffodil season.

Served with flatbread for breakfast in some Mediterranean countries, the protein-rich and fiber-filled chickpeas make hummus a good way to start the day. In the U.S., hummus has become a popular appetizer and snack. Although hummus is sold at virtually all supermarkets, it is so easy to prepare that you really should start making it yourself. Frankly, it also tastes much better than store bought.

The secret to creating the creamiest and freshest hummus is making sure that the skins of the chickpeas are removed

and discarded. Many brands of water-packed cooked and canned chickpeas come mostly skinless, so this is not as labor-intensive as it may sound and it’s well worth the effort. I tested this recipe both ways and the skinless creamy texture made all the difference in the world. The skin-on version was rougher and chunkier and the texture took away from the delicate nature of the hummus.

Serve the hummus with crudites for a springy colorful snack or appetizer and pita chips. I like to make my own

pita chips baked with a light brush of olive oil and seasoned with a sprinkling of coarse salt and za’atar. once they are seasoned, you can cut them into triangles — six per pita bread is a good size — and bake them in a 350 F. oven until they are crisp.

ROASTED CARROT HUMMUS

Servings: 16 appetizer-sized

Put a little spring in your hummus with roasted carrots

SEE HUMMUS, PagE 40

inches of the stalks. Place the asparagus in a shallow baking pan or rimmed baking sheet. Don’t worry if the stalks overlap a bit. Drizzle the tablespoon of olive oil over them and toss gently to coat the asparagus evenly. Sprinkle on the salt and pepper, toss again and spread out in the pan.

Roast the asparagus for about 10 minutes, until just tender and slightly browned. Remember that

they will continue to cook a bit after you remove them from the oven, so take them out while they’re still a little firmer than you would like.

Meanwhile, in a small bowl, whisk together the lemon juice, zest, crème fraiche and Sriracha until smooth. Slowly pour in the 1/3 cup olive oil, whisking all the while until the dressing is thick, then season with salt and pepper.

Let the asparagus cool slightly, and while still warm drizzle some of the lemon sauce over it. Serve right away with the rest of the sauce passed on

the side for people to add if desired.

Nutrition information per serving: 157 calories; 123 calories from fat; 14 g fat (3 g saturated; 0 g trans fats); 4 mg cholesterol; 154 mg sodium; 6 g carbohydrate; 3 g fiber; 3 g sugar; 3 g protein.

Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at http://www.themom100.com/about-katie-workman

VEGETARIAN DISHESportions

Start to finish: 50 minutes1/2 cup well-roasted carrots, cut

into small pieces (about 6 small carrots)

Juice of 2 lemons, plus more as needed (about 2 ounces)

Zest of 1 lemon1/2 cup extra-virgin olive oil, plus

more for garnishing hummus2 generous tablespoons tahini

(sesame paste), with some of its oil2 15-ounce cans drained

chickpeas, liquid reserved and skins removed

2 cloves garlic, peeled, or to taste1 teaspoon sea salt, or more to

taste1/4 teaspoon of white pepper or

pinch of cayenne pepper1/2 teaspoon ground cumin1/2 teaspoon ground turmeric

Paprika, a sprinkling for garnishcurly parsley for garnishPita chips (homemade or store

bought)Raw vegetablesPreheat oven to 350 F.coat carrots with oil and season

with salt. Place on a sheet pan and roast carrots. Remove from oven when soft and browned in places, about 30 minutes depending on the size of your carrots. cut into small pieces and set aside.

Place carrots in a food processor with the lemon juice, lemon zest, tahini and olive oil and process until smooth, about 1 minute.

Put remaining ingredients except the paprika and the parsley in a food processor and begin to process; add a couple of tablespoons of the chickpea liquid and more olive oil as needed to allow the machine to produce a smooth puree. The

amount will vary every time you make it based on how much liquid is in the chickpeas.

Taste and adjust the seasoning (I often add more lemon juice).

Serve immediately or chilled in a shallow bowl with pita chips and raw vegetables, drizzled with olive oil and sprinkled with a bit of paprika and some parsley.

Will keep up to five days in refrigerator.


Elizabeth Karmel is a barbecue and Southern foods expert. She is the chef and pit master at online retailer CarolinaCueToGo.com and the author of three books.

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Asparagus / FROM 38

Hummus / FROM 39

VEGETARIAN DISHES

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By Linda GassenheimerTribune News Service

Here’s a vegetarian pizza the whole family will love, and it takes less time than sending out for one. I used a whole wheat flour tortilla as the base for this quick pizza. It provides an ultra-thin crust allowing the toppings to be featured.

For speedy preparation, look for sliced or diced vegetables in the produce department or on a salad bar. Any type of vegetables can be used for the pizza. Use the amounts in the recipe as a guideline.

Helpful Hints:l The vegetables can be sliced in a

food processor fitted with a slicing blade.l Any type of tortilla can be used.

Make sure it is about 10-inches in diameter.

l Any type of pasta sauce can be used.

countdown:l Preheat the oven to 400 degrees.l Line baking tray with foil and

place in the oven while it pre-heats.l Prepare vegetables and

assemble pizza.Shopping List:To buy: 1 small eggplant,1 small

zucchini, 1 small green bell pepper, 1 package 10-inch flour tortillas, 1 bottle pizza sauce, 1 small package shredded part-skim milk mozzarella cheese and 1 bottle dried oregano.

Staples: olive oil, onion, salt and black peppercorns.

VEGGIE PIZZARecipe by Linda Gassenheimer2 teaspoons olive oil1 small eggplant, sliced, (about 2

cups)1 medium onion, sliced (about 2 cups)1 medium zucchini, sliced, (about 2

cups)1 medium green bell pepper, sliced,

(about 2 cups)1 teaspoon dried oreganoSalt and freshly ground black pepper2 10-inch whole wheat flour tortillas1 cup bottled reduced-sodium pizza

sauce1 cup shredded, part-skim milk

mozzarella cheesePreheat oven to 400 degrees. Line a

baking tray, large enough to hold the 2 tortillas, with foil and place in oven while it is preheating.

Heat oil in a large non-stick skillet over medium-high heat. Add the eggplant, onion, zucchini and green bell pepper. Sprinkle the oregano and salt and pepper to taste on top. Sauté 5 minutes.

Place the tortillas on the baking tray in the oven for 1 to 2 minutes. They should be golden and crisp. Remove the tray from the oven and spread the pizza sauce over the 2 tortillas.

Place the sautéed vegetables over the sauce. Place the shredded mozzarella over the vegetables. Return the tray to the oven for 5 minutes or until the mozzarella melts.

Yield 2 servings.

Per serving: 601 calories (32 percent from fat), 21.3 g fat (9.2 g saturated, 6.3 g monounsaturated), 48 mg cholesterol, 31.3 g protein, 75.9 g carbohydrates, 15.4 g fiber, 866 mg sodium.

A veggie pizza for the whole family

VEGETARIAN DISHES

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By Sara MoultonThe Associated Press

You’d think quiche would be a summer picnic staple. In practice, the beloved cheese pies are too darn messy. cutting one into slices while you’re sitting in the wild or at the beach can be tricky. And if you figure, “Aha! I’ll slice it up ahead of time,” you discover there’s no easy way to transport the individual wedges. Finally, however you transport your quiche to the picnic, it’s gotta be served with a knife and fork. No way. Picnics are all about finger food.

This recipe for Picnic Size Southwestern Zucchini Quiches provides a snazzy solution to the problem — individual cupcake-sized pies, each one neatly ensconced in its own liner. And making them is a snap because I’ve swapped out the typical labor-intensive pastry pie crust for a crumb crust made with butter-moistened Triscuit crackers. (In fact, any kind of cracker will do. So will bread crumbs.) It’s sort of like a savory version of a graham cracker crust.

The filling consists of eggs, cottage cheese, Monterey Jack cheese, shredded sauteed zucchini and canned chiles. You’re welcome to replace the Monterey Jack with a different cheese and the zucchini

with a different cooked vegetable. Just be sure to keep the amounts the same. This filling is poured on top of the crumb crust and baked in muffin tins. Transporting the finished quiches to the picnic is a cinch — they ride in the tins.

And these little guys hold their shape beautifully. You just pick up one, peel back the paper and eat it as you would a cupcake. (I recommend using cupcake liners made of brown parchment paper, if you can find them.) And they’re versatile, too — delicious right out of the oven, at room temperature, or even cold.

PICNIC SIZE SOUTHWESTERN ZUCCHINI QUICHES

Start to finish: 1 hour, 15 minutesServings: 622 whole Triscuit crackers ground

fine in a food processor (about 1 cup) or 1 cup finely ground cracker crumbs of your choice or dried bread crumbs

4 tablespoons unsalted butter, melted, divided

1 medium zucchini (about 6 ounces)

kosher salt½ cup finely chopped onion

¼ cup unbleached all-purpose flour

½ teaspoon baking powder3 large eggs6 ounces coarsely grated Monterey

Jack cheese (about 2½ cups)1 cup whole milk cottage cheeseone 4½-ounce can chopped green

chilesbottled salsa as an accompanimentPreheat oven to 375 F. In a medium

bowl combine the crumbs with 3 tablespoons of the butter; toss well. Press the crumb mixture into the bottom and slightly up the sides of 12 ⅓-cup muffin tins lined with parchment or cupcake holders. bake the crusts in the middle of the preheated oven until they turn a slight shade darker, about 7 minutes. Remove from the oven, set aside, and reduce the oven temperature to 350 F.

While the crusts are baking, grate the zucchini, preferably using the grating attachment of a food processor. Toss the zucchini with ½ teaspoon salt; let drain in a colander for 15 minutes. Working with small handfuls, squeeze the zucchini well to remove the excess water.

In a skillet heat the remaining tablespoon butter over medium-high

Picnic Size Southwestern Zucchini Quiches are a snap to make

SEE QUICHES, 43

VEGETARIAN DISHES

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By Fresno Bee StaffThe Fresno Bee

Gianna Dinuzzo, food blogger and recipe creator for ooooby Fresno, created this recipe for easy black bean burgers after her roommate stopped eating meat in the new year.

The best part is that you can choose your favorite toppings.

Dinuzzo features this recipe and more on her blog, www.giannamary.com

BLACK BEAN BURGERSby Gianna Dinuzzo

1 (15-ounce) can black beans1 cup Italian bread crumbs1/3 cup chopped onion

1 teaspoon paprika1 teaspoon garlic salt½ teaspoon cuminSalt & black pepper, to tasteDrain can of beans, reserving some of the liquid from

the can. Add this slightly liquefied can of beans to a food processor, along with the remaining ingredients. Pulse for 2-3 minutes.

Using your hands, mold into patties.Drizzle olive oil in a frying pan over medium heat.

cook each patty evenly on both sides, about 4-5 minutes per side, adding oil as needed to prevent sticking and burning.

once all black bean burger patties are cooked through and evenly browned, you are all set to build your burger with your favorite condiments and toppings. Enjoy!

black bean burgers are super easy and customizable

heat, add the onion, reduce the heat to medium-low and cook the onion, stirring occasionally, until golden, about 8 minutes. Add the zucchini and saute over medium-high heat, stirring, for 2 minutes.

In a small bowl stir together flour, baking powder and 1/4 teaspoon salt. In a large bowl whisk the eggs well. Add the flour mixture and cheeses; stir until combined. Stir in the zucchini mixture and chiles; divide

the mixture among the muffin tins. bake the quiches in the middle of the oven until the tops are puffed and golden brown and a tester comes out clean, about 25 minutes.

Eat right away (if not taking to a picnic), or let cool and then chill, covered with plastic wrap, leaving the quiches in the muffin tin. To serve: carry the quiches to the picnic in the muffin tin and serve, topping each quiche with a spoonful of salsa.

Nutrition information per serving:

340 calories; 190 calories from fat; 21 g fat (11 g saturated; 0 g trans fats); 156 mg cholesterol; 593 mg sodium; 22 g carbohydrate; 2 g fiber; 3 g sugar; 17 g protein.

Sara Moulton is host of public television’s “Sara’s Weeknight Meals.” She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows, including “Cooking Live.” Her latest cookbook is “HomeCooking 101.”

Quiches / FROM 42

VEGETARIAN DISHES

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By Melissa D’arabianThe Associated Press

Starchy sides are a mainstay of the classic American dinner. It’s easy to get complacent and rely on a trusty, if unimaginative, rotation of mealtime regulars: rice, potatoes, noodles.

The problem with serving essentially the same (white) thing over and over is that we are missing an opportunity to bring a variety of nutrients to the table in that starchy side. And we are missing out on the joys of new colors and flavors if we just stick to the stuff that looks and tastes remarkably similar. So why not add a few colorful and interesting options to the dinner starch repertoire?

Sweet potatoes are a great start, but also consider vegetables like peas, corn, winter squashes (such as spaghetti, acorn and butternut), and sweet root vegetables like carrots and parsnips as potential stand-ins for rice or pasta.

one of my favorite ways to prepare these starchy sides in colder months is to toss them in a quick vinaigrette and then roast. The vinaigrette can be quite simple: even vinegar, salt and pepper and a bit of oil will perk up the flavor.

My recipe today brings together both a starch and a root vegetable.

Red-fleshed sweet potatoes (often called “yams” in American supermarkets) and carrots are tossed in a soy sauce and rice vinegar marinade, which caramelizes beautifully in the oven.

The resulting side dish is less Asian than the ingredients would suggest, and it marries perfectly with roasted chicken, grilled fish, or alongside spicy lentils or just a hearty salad if you are eating vegetarian.

The sweet potatoes are jam-packed with a variety of vitamins and minerals, most notably vitamin c and k and potassium. The carrots are lower calorie than the starchier sweet potato and they complement the nutrient profile with a ton of vitamin A as well as good quantities of vitamin c and potassium. The two together become a nutrition powerhouse compared to standard starches. Plus, the dinner plate just looks pretty with the gorgeous orange color.

ROASTED SWEET POTATO AND CARROTS IN QUICK SOY SAUCE MARINADE

Start to finish: 40 minutesServings: 41 medium red-flesh sweet potato,

peeled and cut into 1½-inch chunks (about 2 cups total)

2 medium carrots, peeled and cut into 1½ inch chunks (about 2 cups)

2 tablespoon soy sauce2 tablespoon rice vinegar2 teaspoons olive oil1 small shallot, roughly chopped2 cloves garlic, roughly chopped1 teaspoon fresh ginger, minced or

grated1 tablespoon fresh lemon juiceolive oil in a misterParsley for garnish, optionalHeat the oven to 400 degrees F.

bring a large saucepan of water to boil over high heat, and once boiling, add the sweet potato and carrot cubes and cook just for three minutes. Drain and set aside.

Meanwhile place the soy sauce, vinegar, olive oil, shallot, garlic, ginger and lemon juice in a blender and blend until smooth, about 30 seconds. (For chunkier marinade, just mince everything and whisk

This sweet potato and carrot dish sparkles with vinaigrette

SEE SWEET, 45

VEGETARIAN DISHES

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together.) Pat the sweet potato and carrot dry with a paper towel, and place in bowl. Pour the vinaigrette over the cubes and toss to coat. Let marinate for 10 minutes (or up to a couple of hours), stirring at least once. cover the bottom of a large baking sheet with parchment paper. Drain the excess marinade and

discard.Scatter the sweet potato and carrot

cubes across the baking sheet. Mist lightly with olive oil (or use nonstick spray). Roast until tender, and the edges show a slight char, about 25 minutes, stirring halfway through. Sprinkle with parsley and serve.

options: add red pepper flakes and a teaspoon of maple syrup for a sweet and spicy version, or a little

sesame oil for a more Asian version, or top with cilantro, chopped green onions and lime juice.



Everyone I know is looking for a quick breakfast that is loaded with healthy ingredients and great taste. A few years ago, when the chia seed became popular for something besides the “chia Pet,” I started to experiment with them.

chia seeds are tiny little powerhouses of fiber, protein and omega-3 fatty acids that become swollen and gelatinous when you add them to liquid.

I made lots of different “pudding” concoctions, and my favorite is this Pumpkin chia breakfast Pudding. Pumpkin is low in calories and loaded with vitamins and fiber. More importantly, it tastes great, especially with the addition of our much-loved pumpkin spice mixture of cinnamon, ginger, nutmeg, allspice and cloves. I make this pudding with hazelnut milk and vanilla Greek yogurt, making

it a high-protein dish. If you can’t find hazelnut milk, you can use any unsweetened nut milk. The extra yogurt gives the pudding added body so it doesn’t taste watery. It’s sweetened with maple syrup, the perfect pairing for the pumpkin and spices.

Serve the pumpkin pudding with your favorite fresh fruit, crunchy green pumpkin seeds and a drizzle of maple syrup for a happy awakening.

PUMPKIN CHIA BREAKFAST PUDDING

Servings: 8Start to finish: 5 minutes1 cup hazelnut or other

unsweetened nut milk1 cup vanilla Greek yogurt¼ cup maple syrup1 cup chia seeds½ 15-ounce can of Farmer’s Market

organic pumpkin pie mix with all the

spices or 8-ounce of pumpkin puree and 1 tablespoon of pumpkin pie spice.

Mix all ingredients well. Refrigerate in a closed container overnight. Will keep in the refrigerator for a week.

Placed ½ cup of pudding in a bowl. Garnish as desired with a dollop of yogurt, a tablespoon of pumpkin seeds for crunch, a drizzle of maple syrup and your favorite fruit for serving.


Elizabeth Karmel is a barbecue and Southern foods expert. She is the chef and pit master at online retailer CarolinaCueToGo.com and the author of three books, including “Taming the Flame.”

Sweet / FROM 44

Pumpkin chia breakfast Pudding is nutritious, delicious

GRILLING46 2017 SoUTHSIDE NEIGHboRHooD cookbook

By Katie WorkmanThe Associated Press

Some good ground beef, preferably not too lean (when making burgers, fat is our friend), and a generous sprinkling of salt and pepper is all you need to make a fine burger most days. but on some other days, you might want a burger with a bit more zing, more interest, more panache.

Some days might call for a deviled burger.

Shallots, mustard, chili sauce, hot sauce — just a little bit of these ingredients turn plain burgers into “can I get this recipe?” burgers. If you are looking for more heat, just increase the amount of dry mustard and/or chili powder.

Note that this recipe calls for ancho chili powder, a ground spice made of 100 percent ancho peppers. It’s available in the spice section of most supermarkets. This is different from a general chili powder, sometimes called chili blend or chili seasoning, which contains a mix of ground chilies, garlic, cumin, oregano and maybe additional spices. but if that blend is what you have on hand, it will still make a burger with portfolio.

These burgers, like all burgers, can easily be made into a cheeseburger, using whatever cheese you like, from cheddar to Emmenthal to provolone

to blue cheese to a good old slice of American cheese. The seasonings in the meat take well to a variety of cheeses, from pungent to mild. It’s a question of whether you want to keep pumping up the flavor or just add some meltiness to the equation.

Instead of ketchup on top, you might also try a bit of the chili sauce. A slice of sharp onion keeps the flavor ratcheting upwards.

bring it, you say? oh, it’s on.

DEVILED BURGERSStart to finish: 25 minutesMakes 6 large burgers or 8 medium

burgers2 pounds ground chuck (80/20)2 tablespoons chili sauce2 tablespoons finely minced shallot2 tablespoons minced parsley1 tablespoon jarred horseradish,

squeezed well to remove excess liquid

1 tablespoon dry mustard2 teaspoons chili powder½ teaspoon kosher salt¼ teaspoon freshly ground pepperSliced or crumbled cheese, if

desired6 split burger bunsTo Serve:ketchup, mustard, chili sauceLettuce

TomatoesonionsPicklesForm the patties: Place the chili

sauce, shallot, parsley, horseradish, mustard, chili powder, salt and pepper in a bowl and stir to combine. Add the meat. Use your hands to lightly but thoroughly mix the seasonings into the meat. Divide the beef into six or eight even portions, and use your hands to form even, round patties, about 3/4-inch thick. Use your fingers to press a small indentation into the middle of each patty.

Make the burgers: Place the patties on the grill and cook for 3 to 4 minutes on each side, until they are cooked to your liking. During the last minute of cooking, place the cheese over the burgers, if desired. Also place the buns on the grill and let them toast lightly, if desired.

Place a burger on the bottom of each bun, and top as desired. Place the bun top over the burger and serve.

Nutritional information: 520 calories; 292 calories from fat; 32 g fat (12 g saturated; 2 g trans fats); 107 mg cholesterol; 668 mg sodium; 24 g carbohydrate; 1 g fiber; 4 g sugar; 31 g protein.

Put some zing in your ground beef with Deviled burgers

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ANCHO CHILE CHICKEN THIGHS WITH TOMATO CHUTNEY

Serves: 4 to 6 / Preparation time: 20 / Total time: 1 hour 30 minutes

CHUTNEY1 can (14 ounces) diced tomatoes

in juice½ cup minced red onion⅓ cup packed light brown sugar⅓ cup cider vinegar1 tablespoon balsamic vinegar1 teaspoon kosher salt½ teaspoon crushed red pepper

flakes¼ cup dried currants or raisinsRUB2 teaspoons ancho chile powder1 teaspoon paprika1 teaspoon kosher salt½ teaspoon ground black pepper8 chicken thighs (with bone and

skin), 5 to 6 ounces each, trimmed of excess fat and skin

In a small saucepan combine the tomatoes, onion, sugar, vinegars, salt and crushed red pepper. bring to a boil over high heat, stirring to dissolve the sugar. Reduce heat to low and simmer until almost all the liquid has evaporated and

the mixture is thick and syrupy, about 20 to 30 minutes. stirring occasionally. Remove from the heat, stir in the currants, and cool to room temperature.

Meanwhile, prepare the grill for direct and indirect cooking over medium heat. In a small bowl, mix together the chile powder, paprika, salt and black pepper. Season the thighs evenly with the rub. brush the cooking grates clean. Grill the thighs, skin side down first, over direct medium heat, until golden brown, 6 to 10 minutes, turning occasionally.

Move the thighs over indirect heat and cook until the juices run clear and the meat is no longer pink at the bone, about 30 minutes. keep the lid closed as much as possible during cooking. Remove from the grill and let rest for 3 to 5 minutes before serving. Serve the chicken warm with the chutney.

From “Weber’s Greatest Hits” by Jamie Purviance (Houghton Mifflin Harcourt, $24.99).

Tested by Susan Selasky for the Free Press Test kitchen.

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By Lee Svitak DeanStar Tribune (Minneapolis)

I’m a big fan of tuna and that’s as true on the grill in summer as under the broiler in midwinter. Usually I turn to tapenade (an olive/caper medley processed into a paste) as a topping, but I was ready for something different.

I found that in “Gastro Grilling,” by Ted Reader. He prepares the tuna with some heat — four kinds of peppercorns, plus hot pepper flakes for an extra level of spice.

If you don’t have time to run around looking for different peppercorns, feel free to use whatever you have in the pantry. That said, the different

colored peppercorns each offer a slight change of flavor and aroma. Szechuan peppercorns (which are very fragrant) are the ones that may be more difficult to find.

It’s a snap to make the rub and pat it on the tuna before grilling. but say you want to branch out a bit more on the dinner menu.

Tuna steak turns out great on the grill


You can make a compound butter with green onions to use as a dollop on the finished tuna. And for only another moment of your time, you can add green onions to the grilled mix. With this combo, dinner will look as pretty as it is flavorful.

The key to grilling tuna is to pay attention when it’s on the heat. The fish cooks quickly — it’s best served rare to medium — and even a minor distraction can leave you with a dried-out main course. Now that’s a fish tale you don’t want to tell.

TUNA PEPPER STEAK WITH SMASHED GREEN ONION BUTTER

Serves 4.Note: keep your tuna icy cold

before grilling; this will keep the flesh firm. Plan the timing so you can soak the green onions for 30 minutes before putting them over the heat.

From “Gastro Grilling,” by Ted Reader.

Smashed Green onion butter (see recipe)

1 to 2 bunches green onions, trimmed (bigger onions work better)

1 tablespoon cracked black peppercorns

1 tablespoon cracked Szechuan peppercorns

2 teaspoons cracked green peppercorns

2 teaspoons cracked white peppercorns

2 teaspoons cracked coriander seeds

1 teaspoon hot pepper flakes1 teaspoon kosher salt1 teaspoon brown sugar4 garlic cloves, minced1 tablespoon soy sauce3 tablespoons olive oil4 tuna steaks (each about 6

ounces), cut 1½ inches thickSalt and freshly ground black

pepper, to tastePrepare the Smashed Green onion

butter. Soak the green onions for about 30 minutes in cold water.

To make the peppercorn rub: In a bowl, mix together the four peppercorns, coriander, hot pepper flakes, kosher salt and brown sugar. Add the garlic, soy sauce and olive oil. Stir to make a pepper slurry and set aside.

To prepare the tuna: Fire up the grill to 550 to 650 degrees.

Rub the tuna steaks with the pepper rub, pressing the seasoning into the flesh so that it adheres.

Grill the tuna steaks for 1 to 2 minutes per side, directly over the hot flame for rare. It won’t take long. Remember that the more done the tuna is, the drier it becomes. Rare to medium is the usual recommendation.

While grilling the tuna, add the green onions to the heat for 2 to 3 minutes, turning until lightly charred and tender, yet still bright green. Season with a little salt and pepper, if desired. Remove from grill.

Remove tuna from grill. Serve immediately with a dollop of Smashed Green onion butter and

grilled green onions on the side.Nutrition information per serving:

485 calories, 30 g fat, 830 mg sodium, 11 g carbohydrates, 11 g saturated fat, 3 g total sugars, 42 g protein, 95 mg cholesterol, 3 g dietary fiber

Exchanges per serving: 1/2 carb, 6 lean protein, 3½ fat.SMASHED GREEN ONION BUTTER

Makes about ½ cup.Note: From “Gastro Grilling,” by Ted

Reader.4 green onionskosher salt to taste1 tablespoon fresh lemon juice1 shallot, finely chopped3 tablespoons chopped fresh

cilantro1 stick (½ cup) unsalted butter,

softenedPlace the green onions onto

a cutting board. Take a heavy-bottomed frying pan and smash them. You want them to split apart to extract their juices. Roughly chop them up and place in a bowl. Season the smashed onions with a little kosher salt and the lemon juice. Add the shallot, cilantro and softened butter. Mix it up with a spoon to incorporate, or use an electric mixer to do so.

Transfer to a small bowl and set aside, or place mixture on a sheet of plastic wrap and shape into the dimensions of a stick of butter. (Store in the refrigerator if not using that day.)

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When I first moved to chicago from North carolina, I was amazed at the variety of sausages. There were Polish sausages, bratwurst, bockwurst, Italian; sweet and hot, among others. At that time, the sausage that I knew best was knackwurst which is smoked like a hot dog, only thicker and made from all beef. When I visited a German-style butcher shop in the city, I was intrigued by the uncooked, unsmoked sausages and couldn’t wait to taste the “beer brats” as they are called in chicago and the Midwest.

I thought that my sausage ignorance was just because I was from the South but often, even today, when I mention my love of beer brats, people respond with a “what’s that?” back then, I worked with a woman who was from an old German family in Wisconsin and she schooled me on the correct way to make beer brats. She explained that you grilled the uncooked bratwurst first over indirect heat until the sausage was burnished brown and cooked through. Then you remove them from the grill and place them in a simmering pot of beer. She made sure that I understood that most people make the mistake of simmering the sausages first in beer and then grilling them. If you do that, the flavor of the uncooked sausages

melts into the simmering beer leaving the sausages tasteless, and it is almost impossible to get good grill marks on the boiled sausages.

Wanting to make sure what she said was correct, I tried it both ways

and she was 100 percent right. Even though most people boil the sausages and then grill them, a taste test proves her theory right. You must grill first and simmer second for optimum flavor, texture

Don’t toss that old beer: Make some delicious bratwurst


and caramelization. besides a better flavor, this method is more convenient.

You can grill the brats in advance and keep them warm in simmering beer for 1-2 hours. You can even reheat any leftovers the next day or make them a day in advance for a tailgate. Just be sure to simmer the hot sausages in the beer right after you take them off the grill and then cool them and store them in the refrigerator in the simmering liquid.

Serve the brats with your favorite buns and condiments such as potato rolls, pretzel rolls, spicy mustard, grainy mustard, sauerkraut or my favorite, Fennel Apple Sauerkraut for those looking for a tangy topping but don’t like traditional sauerkraut.

BEER BRATS WITH APPLE FENNEL SAUERKRAUT

Servings: 8-10Start to finish: 30 minutes8-10 pork bratwursts, uncooked½ stick unsalted butter1 large white or yellow onion,

divided2-3 bottles or cans of beer,

whatever you drink8-10 hoagie, pretzel or potato rolls2 cups Apple Fennel Sauerkraut,

warmed, or other favorite condimentsSpecial equipment: 5-8 quart Dutch

ovenPreheat the grill.Melt the butter in the Dutch oven or

heavy duty saucepan. cut the onion in half and cut into half-moon slices.

Place in the bottom of the Dutch oven and let cook for about 5 minutes or until translucent. Add the beer and bring to a simmer. Set aside.

Meanwhile, remove brats from packaging and set in the center of the cooking grate over indirect heat. Turn occasionally and let cook for about 20 minutes or almost cooked through. I like to cook them until they are a deep brown color.

Remove from grill and place into the simmering beer and onion mixture. bring the liquid back to a gentle boil. Immediately reduce the heat to very low and simmer with the lid on for at least 15 minutes. The brats are now ready to serve directly from the stockpot. If you are going to serve them later, turn off the heat but leave them in the liquid. Either refrigerate or simmer them again just before serving.

Apple Fennel “Mock” Sauerkraut:The dressed-up mock sauerkraut

substitutes grated apple and fennel for the traditional cabbage. The result is a fresher, sweeter alternative to ballpark sauerkraut.

Serves: 8-101 large fennel bulb1 tablespoons olive oil1 Large Vidalia onion, chopped5 Granny Smith apples, grated½ lemon, juiced1½ tablespoons butter2 teaspoons caraway seeds½ cup hard cider or apple juicekosher salt and freshly ground

pepperclean and cut the fennel bulb

in long strips (julienne) and trim tops. Reserve furry leafy part that resembles dill and chop finely for later use.

Heat oil in heavy-bottomed sauce pan over medium heat, add onion and kosher salt. cook until onion begins to brown, add strips of fennel, stir, and let cook covered for about 5 minutes or until fennel begins to wilt. Reduce heat to medium-low.

Meanwhile, mix grated apple with lemon juice and add to pan. cover and cook, stirring occasionally, for 15 minutes. Add butter, mixing well. Add caraway seeds, reserved fennel tops and hard cider or apple juice. cook for an additional 5 minutes, uncovered. Season to taste with salt and pepper.

Remove from heat and let sit to allow the flavors to mingle. The sauerkraut can be made up to two days in advance and kept covered in the refrigerator until ready to use.


Elizabeth Karmel is a barbecue and Southern foods expert. She is the chef and pit master at online retailer CarolinaCueToGo.com and the author of three books, including “Taming the Flame.”

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Back to Food BasicsBy Bev BennettCTW Features

To prepare for Thanksgiving, karla brewer is signing up for a crash course covering the basics of preparing the meal. Never mind that she’s already taken this class a dozen times.

“It’s the kick-off to the holiday season. That’s when the holidays start for me,” says brewer, in the chicago area.

Whether you’re a novice, or like brewer, have a few roasted turkeys in your culinary repertoire, getting into the Thanksgiving spirit can be easier when you get back to basics.

Don’t think you have to search out the hottest food trend (avocado toast is over). That’s not necessary or expected.

Instead concentrate on what’s important – providing a meal that nurtures your guests and fits your comfort level, say cooking experts.

Think about the foods that are

connected with sentiment and nostalgia, says Shelley Young, founder, cEo of the chopping block, a chicago recreational cooking school that offers the Thanksgiving class brewer enjoys.

This could mean including Uncle Joe’s sweet potatoes or Aunt Sue’s favorite green beans with bacon in the menu.

If you can’t remember the family favorites, ask. but be practical as you formulate your menu.

“When it comes to a busy day and you have guests, pick the things you know you do well and are comfortable with,” says Susana Holloway, co-owner and chef instructor, Portland’s culinary Workshop, Portland, oregon.

Maybe you’ll decide to ask a friend to bring her prized pumpkin pie rather than making it yourself. Give yourself and your guests a break from those foods you think you “should” serve.

“I think I should focus on nutrition, but every time those foods aren’t touched,” Holloway says.

You can cross appetizers off the menu as well. Your guests can build their appetites waiting for the meal, and you have more important things to cook.

As Young says, “It’s unnecessary work and effort.”

by planning your menu in advance, you can set a stress-free pace for shopping and cooking. First take a kitchen inventory of the equipment and ingredients you’ll need. Even if you’ve hosted decades of Thanksgiving meals, you may be surprised at what’s missing from the cupboards.

The baking soda you intend for the biscuits may be 2 years old or maybe you lent your roasting pan to a neighbor who hasn’t returned it. Your guest headcount may require more dishes that you can buy or borrow.

Write two shopping lists, one for ingredients you can pick up well ahead of time and a second for those things you’ll purchase a few days before Thanksgiving, Young says.

You can buy the turkey (thawing instructions follow), cranberries, butter and any frozen vegetables in advance if you have the freezer space.

In addition, replenish pantry items such as flour, cornmeal, sugar, dried herbs, spices, vinegar and oil.

Your second list includes perishables you’ll want to stock closer to Thanksgiving, such as milk, eggs, vegetables and fruits.

Use the same approach to food preparation. Start some dishes weeks before and freeze them while making others close to or on Thanksgiving Day.

For example, cut up bread for stuffing and freeze that.

“Pull it out (of the freezer) and toast right before making the stuffing,” Young says.

Freeze baked muffins if desired. To

serve, thaw at room temperature and reheat in the oven for 5 to 10 minutes while the turkey is resting.

Early during Thanksgiving week make the cranberry sauce.

“cranberry sauce can be done three or four days ahead and tastes even more delicious if you do it in advance,” Holloway says.

Go over the menu again and see what else you can do the day before, including trimming the ends off green beans, making salad dressing and baking sweet potatoes for mashed sweet potato casserole.

The night before Thanksgiving, pull out the pots and pans you’ll need and note the food that goes into each.

“I have notes for everything,” brewer says. “Post-it Notes and a glass of wine and your music,” she says, sharing her Thanksgiving secret for success.

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HOLIDAY ENTERTAINING54 2017 SoUTHSIDE NEIGHboRHooD cookbook

Thanksgiving Menu TimetableCranberry sauce: Make three or four days in advance.

Place in container; cover and refrigerate.

Vegetable casserole: Peel and trim vegetables a day in advance, place in containers; cover and refrigerate. Vegetable casseroles with a creamy base can be assembled and refrigerated a day in advance.

Roast turkey: Season and roast on Thanksgiving.

Stuffing: cut up bread and vegetables one or two days ahead and refrigerate (or freeze bread cubes well in advance). bake stuffing alongside turkey.

Muffins: bake either on Thanksgiving morning or well in advance. If frozen, thaw muffins at room temperature, place on baking sheet and reheat in preheated 325 F oven for 5 to 10 minutes while the turkey is resting.

Pie: Make crust a day ahead if desired. Thanksgiving morning roll out dough and fit into pie plate. Refrigerate while making filling. bake pie while guests are having their meal.

Here are 10 tips for a smooth Thanksgiving dinner.1. Use a wide-hole cheese grater to reduce cold butter

to pea-size pieces for a pie crust recipe.2. opt for ovenproof ceramic or similar cookware that

doubles as a serving piece. You get twice the function with only one dishwashing.

3. Avoid some of the last minute juggling to warm foods in the oven by baking side dishes in a French oven – a cast-iron pot with an enamel coating that keeps food hot up to an hour, according to Shelly Young.

4. Save space in the large oven using a toaster oven to brown casseroles or crisp bread for croutons.

5. keep mashed potatoes hot in a slow cooker set at low. Stir in a little butter or cream just before serving.

6. The workday Thermos doubles to keep gravy or sauces hot.

7. A bigger bird may not be a convenience for the cook. Two smaller turkeys can roast in the same pan in less time than a mega-sized turkey, and guests can fight over four, not two, drumsticks.

8. In place of the roasting pan rack, cover the bottom of the pan with a layer of whole carrots, celery stalks and quartered onions. Set the turkey over the vegetables.

9. If you’re short on time, pick up sliced vegetables from the supermarket produce department or salad bar. The extra expense may be worth it.

10. Accidentally burn the pie crust? Scoop out the filling and serve it over ice cream or layer with vanilla pudding as a dessert parfait.

Hacksgiving

HOLIDAY ENTERTAINING2017 SoUTHSIDE NEIGHboRHooD cookbook 55

Pecan Pie

crust: 1 cup all-purpose flour plus extra

for work surface¼ teaspoon salt6 tablespoons cold unsalted butter,

cut into small pieces1 egg yolk2 to 3 tablespoons very cold waterFilling:½ cup dark corn syrup¼ cup maple syrup3 eggs1 cup sugar2 tablespoons unsalted butter,

melted

1 teaspoon vanilla extract¼ teaspoon salt2 cups raw pecan halves

For pie crust, stir together flour and salt in large bowl. cut butter pieces into flour using a pastry blender. Stir together egg yolk and 2 tablespoons water; sprinkle on flour mixture and gently toss to evenly moisten. If dough is dry, add the remaining tablespoon water and gather pieces into a ball; shape into disk. cover with plastic wrap and refrigerate 1 hour (or 1 day).

Lightly flour a work surface. Arrange dough on surface and roll out to 12-

inch circle with lightly floured rolling pin. Gently fit into bottom and up the sides of 9-inch pie pan. Trim off overhanging dough. Make decorative pinches in top of crust.

Refrigerate while preparing filling.In a large bowl beat together corn

syrup, maple syrup and eggs. beat in sugar, melted butter, vanilla and salt. Stir in pecans.

Pour into pie crust. Place on baking sheet. bake in preheated 350 F oven for 50 to 60 minutes or until filling only slightly quivers and crust is lightly browned. Remove from oven. cool on wire rack 1 hour before serving.

Makes 8 servings.

Cornmeal Muffins

1¼ cups yellow cornmeal¾ cup all-purpose flour1 tablespoon baking powder½ cup sugar½ teaspoon salt2 large eggs, beaten2 tablespoons honey¾ cup milk6 tablespoons unsalted butter,

melted1 cup corn kernels, thawed if frozen

and well drained

Spray a 12-cup muffin pan with nonstick cooking spray. Set aside.

In a large bowl stir together cornmeal, flour, baking powder, sugar and salt.

In a smaller bowl, whisk together eggs, honey, milk and melted butter. Pour over cornmeal mixture and stir

quickly to blend; batter doesn’t have to be smooth. Stir in corn.

Spoon batter into pan, filling indentations about ¾ full. bake in preheated 375 F oven for 17 to 20 minutes or until muffins are golden and small knife inserted into a muffin comes out clean.

Remove from oven. Set aside to cool on rack 5 minutes. Turn out of pan. Serve warm. Makes 12 muffins.

cTW FeaturesBack to Basics Recipes

Basic Roast Turkey with Gravy

1 fresh or frozen, thawed 8- to 12-pound turkey Salt and pepperA few sprigs fresh sage plus a few leaves for gravy2 tablespoons melted butter or olive oil¼ cup flour2 cups chicken brothSage, rosemary and thyme sprigs for garnish (optional)

Pat turkey dry with paper towels.Remove giblets from turkey cavity. Use for another dish

such as turkey broth.Season turkey cavity with salt and pepper. Add sage

sprigs.Place turkey breast-side up on rack in roasting pan. Add

½ cup water to the pan. Tuck wings back. brush turkey skin with butter; season lightly with salt and pepper.

Roast in preheated 325 F oven, allowing about 2¾ to 3 hours for an unstuffed bird (according to the U.S. Department of Agriculture timetable; you may want to start checking the bird temperature after 2¼ hours). When a meat thermometer inserted in the innermost part

of the thigh, not touching bone, reaches 165 degrees, the turkey is done. If the bird becomes too dark before it’s done, place a sheet of aluminum foil lightly over the bird. continue roasting.

Remove turkey from oven when done. Lift onto a platter and tent with foil. Set aside 15 to 20 minutes.

Meanwhile, skim and discard excess fat from drippings in roasting pan leaving about ¼ cup drippings. Stir in flour. Place on stovetop burner over low heat. cook over low-medium heat, stirring constantly until mixture is thick and browned bits are scraped up. Gradually stir in chicken broth. bring to a simmer, stirring constantly until thickened and smooth. Season with ¼ teaspoon each salt and pepper. Sprinkle with 1 teaspoon minced fresh sage if desired. Makes about 2 cups gravy.

carve turkey at the table; passing gravy separately.Makes 10 servings.

To thaw a frozen turkey allow 1 day (about 24 hours) for each 4 to 5 pounds of turkey in the refrigerator at 40 degrees, according to the U.S. Department of Agriculture Food Safety and Inspection Service. A 12- to 16-pound bird requires three to four days.

By Matthew M. F. MillerCTW Features

Since the holidays come but once a year, the cookie staples of the season leave little to the imagination and a lot to tradition. chewy gingerbread, shortbread and jam-filled thumbprints are iconic kinds, and most bakers (and eaters) have a preferred, tried-and-true recipe that evokes not only the taste of the holidays, but also memories of years past. After all, cookies are so much more than dessert. They are saccharine time machines that send you back to childhood one bite at a time.

Social media, however, has changed the game. Videos, pins and blog posts abound with innovative twists on holiday classics. There are so many options and too little baking time to try every recipe that whets the appetite, especially when you’re already committed to the basic three (or four for sugar cookie lovers).

Here, I offer my favorite recipes for the classics along with two variations for each. Each variation uses the same base dough as the standard version, which means you can make one big batch with three different cookie outcomes. It’s a simple way to try something new without disappointing your loved ones who cling to tradition.

CHEWY GINGERBREAD COOKIES

Recipes and image by Matthew M. F. Miller

¾ cup unsalted butter, softened1 cup sugar¼ cup molasses 2 large eggs2½ cups all-purpose flour

1 teaspoon baking soda¾ teaspoon ground cinnamon¼ teaspoon ground cloves¼ teaspoon allspice1/8 teaspoon ground nutmeg½ teaspoon ground ginger½ teaspoon salt½ teaspoon grated orange zest½ teaspoon vanilla¼ cup granulated sugar for rollingPreheat oven to 375 F. cream

butter and sugar in the bowl of an electric mixer for 2 minutes. Add molasses and mix until combined. Add one egg at time, mixing until fully

incorporated after each. In a separate bowl, combine all dry ingredients and stir to combine. Slowly add dry ingredients to the wet and mix until combined. Add orange zest and vanilla and mix until incorporated. Roll rounded tablespoons of dough into a ball and then roll in sugar. bake on a parchment paper lined baking sheet for 10 minutes.

Variation 1: CHOCOLATE-CHERRY STUFFED GINGERBREAD

butter a cupcake pan. Drop a rounded tablespoon of dough into

HOLIDAY ENTERTAINING56 2017 SoUTHSIDE NEIGHboRHooD cookbook

Back to Basics and Beyond!Iconic holiday cookies – three classic doughs,

nine amazing cookies

CHEWY GINGERBREAD COOKIES


HOLIDAY ENTERTAININGthe bottom of each cupcake tin and lightly press into the bottom and sides of the pan, forming a ½-inch crust up the sides to create a well. Place 1 tablespoon of mini chocolate chips and 1 chopped bing cherry in the middle. Flatten a rounded tablespoon of the dough and place over the top. bake at 375 F for 16-18 minutes. Sprinkle with powdered sugar when cool.

Variation 2: GINGERBREAD LEMON MASCARPONE CREAM SANDWICHES

Add ½ cup flour to the original recipe. Lightly flour work surface and roll out dough to ¼-inch thickness. cut out shapes with your preferred cookie cutter and bake at 375 F for 7-8 minutes. For cream, mix one 8-ounce container of mascarpone cheese with the zest of a large lemon, 1 tablespoon lemon juice, and ½ cup powdered sugar. Stir until combined. once the cookies are cool, spread the cream on the bottom side of one cookie and top with a second cookie.

SHORTBREADRecipes by Matthew M. F. Miller

1 cup unsalted butter, softened⅓ cup sugar⅓ cup powdered sugar2 cups all-purpose flour¼ teaspoon salt1 teaspoon vanillaPreheat oven to 350 F. cream

butter, sugar and powdered sugar in the bowl of an electric mixer for 2 minutes. Add flour and salt and mix until combined. Add vanilla and mix until combined. Using a rolling pin, roll out shortbread to 1-inch thickness. cut into desired shape (I like 3-inch rectangles).

bake 12-15 minutes.

Variation 1: CRANBERRY COCONUT BLISS SHORTBREAD

Roll out shortbread dough into a 1-inch thick rectangle. cut into triangles. bake at 350 F for 20 minutes. Dip into melted white chocolate and sprinkle with coconut shreds, cranberries and white

chocolate chips.

Variation 2: PECAN PIE SHORTBREAD COOKIES

Scoop out 2 tablespoons of shortbread dough and form into 4-inch pie crust shapes, building up the sides to hold in filling. Press down on the sides of the crusts with tines of a fork for decoration. For the pecan pie filling, stir together 1 cup pecans, 2 eggs, 2/3 cup corn syrup, 2/3 cup sugar, 1 tablespoon melted butter and ½ teaspoon vanilla. Fill each cookie to the brim with pecan pie filling. bake at 350 F for 25-30 minutes.

BLACKBERRY JAM THUMBPRINTS

Recipes and image by Matthew M. F. Miller

1 cup unsalted butter, softened2/3 cup sugar2 eggs, separated2 cups all-purpose flour¼ teaspoon salt1 teaspoon vanilla½ cup toasted almonds, pulverized

in a food processor1 cup blackberry jamPreheat oven to 300 F. cream

butter and sugar in the bowl of an electric mixer for 2 minutes. Add egg yolks one at a time and mix until fully incorporated. Add flour and salt and mix until incorporated. Add vanilla and mix until incorporated.

Roll 1 heaping tablespoon of dough into a ball. Roll the cookie ball in the lightly whisked egg whites and then roll in almond crumbs. bake at 300 F for 8 minutes. Remove from oven, push thumb into each cookie, fill with blackberry jam and bake for 12-14 minutes more.

Variation 1: COOKIE BUTTER THUMBPRINTS

Roll 1 heaping tablespoon of dough into a ball. Roll the cookie ball in the lightly whisked egg whites and then roll in finely pulverized biscoff cookie crumbs. bake at 300 F for 8 minutes. Remove from oven, push thumb into each cookie, fill with cookie butter and bake for 12-14 minutes more.

Variation 2: ORANGE CHOCOLATE CHEESECAKE THUMBPRINTS

Add 1 tablespoon orange zest to thumbprint dough. Roll 1 heaping tablespoon of dough into a ball. Roll the cookie ball in the lightly whisked egg whites and then roll in sugar. bake at 300 F for 8 minutes. While cookies are baking, mix 8 ounces of cream cheese with 1/3 cup powdered sugar, 1 egg yolk, and 1 tablespoon of hot fudge sauce at room temperature. Mix until fully incorporated. Remove cookies from oven, push thumb into each cookie, fill with cheesecake batter, top with orange zest and bake for 12-14 minutes more.

THUMBPRINTS

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Don’t spend all night bartending. For your next celebration, let gin please

every palate By Matthew M. F. MillerCTW Features

Looking for one cocktail to please a diverse crowd? Look no further than gin. Contrary to its stuffy reputation, gin is the “it” spirit to infuse your 2017 holiday gathering with trendy pizazz. According to HM Revenue & Customs, the U.K.’s tax, payments and customs authority, sales of the juniper-based alcohol rose by 12 percent in 2016 – a pace that is expected to be shattered in 2017.

Need more proof? More gin is exported to the U.S. than any other country, which means you’ll be in good spirits, so to speak.

In an interview with The Guardian, Miles Beale, chief executive of the Wine and Spirit Trade Association, said, “The quality of the gin combined with the world’s love for brand Britain has seen British gin breaking records both at home and abroad.”

In fact, according to sales figures, gin is now more popular than it has been in a century. Much like the beer craze of a few years back, craft gin is leading the charge in its rising popularity, with new distilleries popping up constantly. Consider making your cocktail extra special by visiting or buying gin made from a local or regional distillery. If you visit the distillery, ask if they have any stickers, coasters or other swag to offer your guests at the bar to further personalize the cocktail.

For those new to gin, you’re in for a treat. It has a neutral flavor that is derived from grain or fruit and is infused with (or distilled a second time) with botanicals. The only gin requirement is the juniper. It offers extreme versatility, and unlike some stronger spirits (tequila, bourbon) it tends to be a crowd pleaser. It’s also easy to use, and there are simple cocktails that require very little know-how or additional mixing gear.

Need inspiration? Try this yuletide twist on a classic that’s sure to get any party started.

ORANGE CRANBERRY GIN & TONIC3 ounces gin1 ounce fresh squeezed orange juice1 tablespoon cranberry sauce4 ounces tonic water2 1-inch pieces orange peelIn a cocktail shaker, add gin, orange juice and cranberry

sauce. Stir clockwise until combined. Fill a highball glass with ice and pour the mixture from the shaker into the glass. Top with tonic water. Garnish with orange peel.

In the HOLIDAY

spirit

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