Angel's Kitchen

Sandi's McDonald's-Style Asian Salad

2012-02-03T15:59:00.000-08:00

I’ve been on the hunt for healthy salads for the new year. My co-worker Sandi Gubel shared her version of McDonald’s Asian Salad. She suggests that if you'd like to make it a heartier meal add orange-glazed chicken. I’m leaving the measured amounts of ingredients up to you chefs - so customize to your heart’s content! I love this combination!

Ingredients:
spinach
cucumbers
snow peas
orange pieces, or mandarin oranges
sliced almonds, toasted if you like
Asian salad dressing

Note: McDonald’s adds Newman’s Own Low-Fat Sesame Ginger dressing – if that brand is not available, try using another brand such as Kraft.

Just-Like-Jamba-Juice Smoothies

2012-01-26T11:45:00.000-08:00

Here are six ways to have your fruit! My sister-in-law Rachel Carpenter of John Day invited our family to her home recently and she prepared several kinds of smoothies for a dessert. They are replicas of Jamba Juice smoothies. The first recipe in the line up, Mango-licious (left), is one that Rachel created herself. I tried it and have to say, the yum factor is sensational! I’ll be gathering up ingredients to try all the recipes!

If you’d like to share your favorite dish on the Angel’s Kitchen blog, please email your recipe to angel@bmeagle.com and, if possible, a photo of the food. Thanks!

Mango-licious

12 oz. Orange-Peach Mango frozen juice, prepared
1 C. mango, chopped and frozen
1/2 frozen banana sliced
2 scoops orange sherbet

Chop mango and slice banana and freeze ahead of time. Prepare the Orange-Peach Mango juice (The Dole brand is available in the freezer section). Combine ingredients in blender and mix on high speed until smooth. If the mixture is too thick, add more juice - too thin, add more sherbet. Makes one large serving or two small.

Fruit Blast

12 oz. passion-mango juice
2 scoops pineapple sherbet
2/3 C. frozen whole strawberries
1/2 banana, sliced and frozen

Prepare as above.

Orange-A-Peel

1 1/2 C. fresh orange juice (fresh squeezed)
2/3 C. frozen whole strawberries
1 banana, sliced
2 scoops vanilla nonfat frozen yogurt
1 C. ice

Prepare as above.
(Angel’s tip: Try freezing an extra cup of juice in an ice cube tray or small cups, and use instead of ice. Also, each recipe can be adjusted to taste - such as switch fruits or add more of one than another.)

Peach Pleasure

12 oz. peach nectar juice, such as Kern’s
1 C. peaches, sliced and frozen
1/2 banana, sliced and frozen
2 scoops orange sherbet
1 C. ice

Prepare as above, see Angel’s tip.

Cranberry Craze

1 1/2 C. cranberry juice
1/2 C. frozen whole strawberries
1/4 C. frozen blueberries
2 scoops raspberry sherbet
1 C. ice

Prepare as above, see Angel’s tip.

Get Up and Mango

8 oz. peach juice
2 scoops frozen yogurt
1 mango, sliced and frozen
1 peach, sliced and frozen
1 C. ice

Prepare as above, see Angel’s tip.

Sweet Potato Salad

2012-01-16T16:33:00.000-08:00

Ingredients:
2 potatoes
1 sweet potato
2 eggs
2 stalks celery, chopped
1/2 onion, chopped
1/3 C. mayonnaise
1/3 C. nonfat plain Greek yogurt
1 Tbsp. prepared mustard
1/2 tsp. garlic salt
1 1/2 tsp. ground black pepper
sliced radishes, optional

In the mood for healthy food? If you have a healthy salad recipe you would like to share please email me at angel@bmeagle.com with a picture, if possible – please include your name and city.

This Sweet Potato Salad is not only a treat for the taste buds, but packs a punch with beta-carotene, complex carbs, fiber, and Greek yogurt supplies some protein. It features mainly regular spuds with the addition of one sweet potato. My co-worker, Cheryl Hoefler of Prairie City, shared this at work, and I have to say I was pleasantly surprised by the slightly sweet taste! I'm definitely making this one at home! ... By the way, the eggs came from Editor Scotta Callister's Boulder Creek Ranch chickens.

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
2. Place eggs in a saucepan and fill with cold water until eggs are covered. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
3. Combine the potatoes, eggs, celery and onion.
4. Whisk together the mayonnaise, yogurt, mustard, garlic salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled. Serves 6

Chocolate-Dipped Marshmallows

2011-12-27T15:39:00.000-08:00

Move over S'mores, and make room for Chocolate-Dipped Marshmallows! I received this plate of sweets from my co-worker Cheryl Hoefler during our annual Eagle Christmas party when we had a dessert exchange. Because the recipe is fun and easy, this would be a great goody to make with children on a rainy day. All you need are marshmallows, chocolates and toppings and you're good to go.

Ingredients:
1 bag large marshmallows
1 12-oz. pkg. chocolate chips
1 Tbsp. shortening
Assorted sprinkles, crushed candy cane and crushed walnuts
White Chocolate, optional
(toothpicks)

In a microwaveable dish, melt chocolate with shortening in microwave, stirring at 30 second intervals. Dip marshmallows one at a time in melted chocolate using a toothpick. Using another toothpick, slide marshmallow onto a plate and sprinkle with desired topping.

Tip: For drizzling, place melted white chocolate in a Zip-Lock baggie. Snip off a tiny corner of the bag and squeeze over. Dipping is easier if a small bowl, not too shallow, is used.

Caramel Brownies

2011-12-27T15:10:00.000-08:00

Rich, gooey and moist are all words that could describe this recipe which comes from my co-worker Kim Kell. She recently whipped up a batch of these Caramel Brownies for a dessert exchange during the annual Eagle Christmas party. Marissa Williams was the lucky one to grab this dessert and says it was "the gift that kept on giving" – the pan of brownies was plentiful and yummy, and so rich that it lasted a while.

Ingredients:
16 oz. caramel sauce
1 pkg. German chocolate cake mix, divided
1 C. nuts, chopped
1/3 C. evaporated milk
1 C. chocolate chips
3/4 C. butter, melted

Grease a 9x13-inch baking dish and preheat oven to 350 degrees. Mix package of German chocolate cake mix with butter and evaporated milk. Fold in nuts. Pour just half of the mixture into dish and bake for 8-10 minutes. Remove from oven and pour caramel sauce over the cake, then sprinkle chocolate chips over. Pour remaining cake batter over the top. Return to oven and bake at 350 degrees for about 20 more minutes, checking for doneness.

Tip: Kim said that she had to bake hers for 40 minutes after adding the second layer of batter, so check for doneness with a toothpick in the top layer of cake toward the center. Cool and top with additional chocolate chips, if desired.

Mashed Potato Meal

2011-11-16T14:19:00.000-08:00

Here’s something easy, cheesy and pleasy. Is pleasy a word? ... OK, maybe not, but it rhymes! It is a pleasant experience when everyone in the family loves what’s for dinner – especially when one youngster is somewhat picky. This is a homemade replica of a dish my husband enjoys from a popular restaurant which stars a colonel. It’s easy as pie, and perhaps even tastier!

Ingredients to make 6 servings:

8 potatoes, medium sized
1/2 tsp. salt
4 Tbsp. butter
1 jar (12 oz.) chicken gravy (such as Heinz HomeStyle)
1 1/2 C. frozen corn
Popcorn chicken, in frozen foods section
1 1/2 C. shredded cheddar cheese

Place scrubbed potatoes in large pot with just enough water to cover and 1/2 tsp salt. Bring to a boil and simmer with lid on for 15-20 mins., until fork tender. Pour off water and set potatoes aside to cool. Peel and mash, adding 4 Tbsp. butter and about a half cup of milk. Salt and pepper to taste.

While the potatoes are cooking, bake the popcorn chicken according to directions and cook the frozen corn. Warm the gravy.

Layer ingredients in six separate dishes: mashed potatoes, 2-3 Tbsp. gravy, 1/4 C. corn, 3/4 C. popcorn chicken and 1/4 C. cheese. If you prefer, microwave for 30 seconds to melt the cheese.

Serve immediately.

Angel’s tips: If you prefer all homemade, shredded or cubed chicken could be used, and homemade gravy. On the other hand, if you’re in a big rush, mashed potatoes from a box is an option. Reduce ingredient amounts to make fewer bowls, if needed.

Hot Cocoa

2011-11-09T12:01:00.000-08:00

Jack Frost is nipping at our noses! We need something more than the crackling fire to warm us. Here's a grand way to warm up on the inside as well as the outside - Hot Cocoa! My co-worker Cheryl Hoefler of Prairie City shared this recipe, and it's just in time for the upcoming holidays and winter weather - the perfect thing to share with guests. Enjoy!

Ingredients:
2 C. powdered sugar
1 C. cocoa (Dutch-process preferred)
2 1/2 C. powdered milk
1 tsp. salt
2 tsp. cornstarch
Hot water

Directions:
Combine the dry ingredients in a mixing bowl and incorporate evenly. Heat water on the stove, 4-6 cups depending on your crowd. Fill each mug half way with the mixture and pour hot water over. Stir to combine. Store the rest in an airtight container (should keep for about six months). For a richer flavor, mix with warm milk.

Thai Sweet 'n' Sour Drumsticks

2011-08-31T09:20:00.000-07:00

Makes 10-12 servings.

I adapted this recipe from a news clipping I found several years ago. I've tried it before and enjoyed it very much.

Ingredients:
1 large package of chicken drumsticks (about 16)
Ingredients for marinade:
1/2 C. honey
1 tsp. worcestershire sauce
zest of two limes
juice of one lime (2 Tbsp.)
2 Tbsp. soy sauce
2 cloves garlic, minced
1 Tbsp. cilantro leaves, chopped
2 tsp. crushed red pepper flakes, or to taste
1 tsp. coarsely ground black pepper
1 tsp. salt

Directions:
Place marinade ingredients in a small bowl and stir well. Place thawed chicken in a dish and pour 1/2 of marinade over, brush on all sides. Reserve the other half of marinade. Cover with plastic wrap and refrigerate for an hour. Grill drumsticks, brushing with reserved marinade, on low heat until done. Other options would be to bake the chicken in the oven on a foil-covered baking sheet at 400 F degrees for 30 minutes and finish by grilling on the barbecue or, if not using a grill, bake at 400 F degrees in oven for 40 minutes or until done.

Grilled Polynesian Tenderloin Tip Kebabs with Bacon, Pineapple and Peppers

2011-08-31T09:16:00.000-07:00

Grilled Polynesian Tenderloin Tip Kebabs with Bacon, Pineapple and Peppers
This is a recipe I found in a cookbook from the library awhile back. It's perfect for summer grilling, and I would imagine that chicken would also work as a substitute, if that option sounds good to you.

Ingredients:
4 slices thick-cut bacon or thick slices of slab bacon
For the glaze:
1/3 C. molasses
2 tbsp. fresh lime juice (about 1 lime)
3 Tbsp. soy sauce
1 tsp. red pepper flakes
2 lbs. tenderloin tips, cut into 2-inch cubes
2 Tbsp. sesame oil
Kosher salt and freshly cracked black pepper to taste
16 1-inch cubes fresh pineapple (about ½ pineapple)
2 red bell peppers, cored, seeded, and cut into 2-inch squares

Directions:
Light grill. In a small saute pan, cook the bacon over med. High heat until it is cooked through but not crisp, about 5 minutes. Drain on paper towels or a brown paper bag, then cut into 1-inch pieces and set aside.
Make the glaze: In a small bowl, combine the molasses, lime juice, soy sauce and red pepper flakes. Mix well and set aside. Dry the tenderloin tips with paper towels. In a large bowl, toss the tenderloin tips with the sesame oil and salt and pepper, thoroughly coating the meat. Thread the beef, bacon, pineapple and red peppers alternately onto skewers. When the fire has died down and the coals are medium hot (can hold hand 5 inches from the grill surface for 3-4 seconds) place the kebabs on the grill and cook, turning once for 5-6 minutes per side for rare. During the last 30 seconds or so of cooking, brush the kebabs heavily with the glaze. Check for doneness by making a 1/4-inch cut in the thickest part of the meat. Remove kebabs from the grill, drizzle with the remaining glaze and serve hot.

Angel's tip: Since I only own a propane grill, I'll be trying this recipe on it. Once I try it, I'll add a picture - the flavor combinations sound perfect!

Hot 'n' Spicy Chuck Roast

2011-08-31T09:07:00.000-07:00

This recipe comes from my sister-in-law Rozanne Mullin of John Day. If you've ever had the pleasure of eating at her home, you know it's going to be good. As cattle ranchers, the Mullins know how to cook beef just right.

Ingredients:
1 1/2 C. ketchup
1 C. cider vinegar
1 C. water
1/4 C. honey
1 Tbsp. worcestershire sauce
1 - 1 1/2 tsp. hot pepper sauce
3-4 lb. boneless chuck roast

Directions:
Combine all ingredients except roast in sauce pan. Bring to a boil. Simmer 10-15 minutes. Cool. Place roast in a plastic bag. Add 1 1/2 C. of cool marinade. Close bag securely and refrigerate 6-8 hours, turning occasionally. Refrigerate remaining marinade. Prepare grill for indirect cooking. Remove roast from bag. Place on grill over medium coals. Cover. Grill 30 minutes per pound for medium doneness. Add additional coals after one hour When done, allow to stand 15 minutes before carving. Heat remaining marinade. Carve roast into thin slices. Pour marinade over. serve.

Marshmallow Pavlova

2011-07-27T11:28:00.000-07:00

Pavlova is a meringue with a thin, crisp outside crust and soft marshmallow center topped with whipped cream and fruit. This recipe was adapted from Sue Dean of Australia who was in Canyon City visiting her friends Francis and Bonnie Kocis in June.
The dessert is said to have originated in Australia from a Perth chef Bert Sachse in the 1930s, although New Zealanders have a similar dessert that was known there around the same time. His employers named it Pavlova because it was considered to be light like the dancer.
I had the opportunity to try this recipe several years ago when my nephew made it after returning from a church mission in Perth. It’s delicate and delicious!
Ingredients:
4 egg whites
1 C. superfine sugar
1 Tbsp. cornstarch
1 tsp. white vinegar
1 1/4 C. heavy cream
2 tsp. pure vanilla extract
1 Tbsp. powdered sugar
Directions:
Preheat oven 250 F.
Cover cookie sheet with parchment paper, mark a 7 inch circle in the center (turn the drawing so it’s underneath).
Beat egg whites with electric beater in clean dry bowl, beat until soft peaks form, and add superfine sugar a tablespoon at a time, dissolving between additions. (Best way to test, rub between fingers, if it feels gritty and not dissolved, beat more).Beat in vanilla. Sift cornstarch over the meringue and add teaspoon of vinegar and fold in.
Scoop onto the parchment paper (on cookie sheet) with spatula, spreading meringue inside the circle and shaping into a cake-like shape with outer ridge slightly higher (to contain the fruit). Place in oven and bake for an hour to an hour and 15 minutes. It will dry out slowly and there might be some cracking, with a marshmallow center. Turn off oven, let Pavlova cool completely with oven door open.
Top with whipped cream and fruit slices (such as kiwi, strawberry, mandarin orange) and/or berries, or with a fruit sauce.
Tip: If you have trouble finding superfine sugar, place granulated sugar in a food processor for about a minute.

Here's a link to a Joy of Baking video which shows the process:
http://www.youtube.com/watch?v=98IV1k7DXXc

El Mercado's Mexican Coleslaw

2011-07-26T07:25:00.000-07:00

My wonderful sister-in-law Rachel Carpenter of John Day has binders full of great recipes, and I’m so glad she’s willing to share any of them! She said this coleslaw was adapted from a dish served at a restaurant in Moscow, Idaho. The family all enjoyed it at a recent gathering, munching it up with tortilla chips. It reminded me of a topping that came on fish tacos at Mo’s in Newport – very good! When I saw the recipe has only 40 calories per cup, I was just that much more impressed!

Ingredients:
6 C. shredded cabbage
1 red bell pepper, diced
2 tomatoes, diced
1 C. cilantro leaves, chopped
1-2 fresh jalapeno peppers, diced, optional
1/4 C. lime juice
1 Tbsp. salad oil
1 tsp. cumin seed
½ tsp. garlic powder
1 tsp. sugar
1 tsp. salt

Directions:
Combine all and chill before serving. There are 40 calories per cup.
Tip: Add avocado if desired.

Peanut Butter Cookie Dough Brownies

2011-06-20T22:17:00.000-07:00

Be prepared for heaven when you get a taste of these brownies with a Reese’s Peanut Butter Cup type of twist. This recipe comes from the kitchen of Julie Witty of John Day, and she prepared the dessert you see in the picture above – YUM! Julie found this recipe at Food Network's website, and tailored it for a quicker fix by using a brownie mix.
You don’t have to worry about eating too many because they are so rich I could hardly eat one! I made these myself yesterday – shared with family for Father’s Day – and they are perfect with vanilla ice cream on the side!

Brownie Layer:
Nonstick cooking spray
Boxed Brownie Mix for a 9x13-inch pan, prepared according to package directions.

Peanut Butter Cookie Dough Layer:
1/4 C. unsalted butter, softened
1/2 C. packed light brown sugar
2 Tbsp. milk
1/2 C. creamy peanut butter
1/2 C. plus 2 tablespoons all-purpose flour
1/2 tsp. salt

Ganache Layer:
3/4 C. dark chocolate chips
1/4 C. heavy whipping cream
1/4 C. coarsely chopped salted peanuts

Directions
Heat the oven to 350 degrees F. Spray the bottom and sides of an 9x13-inch pan with cooking spray.
Prepare brownies according to package directions, and let cool for 30 minutes.
For the peanut butter cookie dough: Add the butter and brown sugar to a large bowl and mix until creamy. Mix in the milk and the peanut butter, then stir in the flour and salt. Spread the peanut butter cookie dough evenly over the cooled brownies.
To make the ganache: In a small microwavable bowl, microwave the dark chocolate chips and heavy whipping cream, uncovered, on high for 1 minute, stirring after 30 seconds. Continue stirring until the chips are melted and the mixture is smooth. Spread the ganache over the peanut butter layer and top with the chopped peanuts. Refrigerate until the dough and ganache are set, about 1 hour. Cut into 16 squares.

Carne de Mexico

2011-05-23T13:01:00.000-07:00

This delicious recipe comes from the kitchen of Alonso Estrello of Mexico who was an exchange student with Rozanne Mullin of John Day a couple years ago. Alonso made this recipe once when our family was over for dinner. The dish is flavorful and impressive!

Ingredients:
2 large tomatoes, diced
1 lb. mushrooms, sliced
1 green bell pepper, diced
1 black pepper, diced
1 jalapeno pepper, seeded and diced
1 onion, diced
2 cloves garlic, minced
2 Tbsp. olive oil, divided
1 round steak, sliced into bite-sized pieces
1 C. cheddar cheese, cubed
1 C. mozarella cheese, cubed

Directions:
Saute first seven ingredients with 1 Tbsp. oil. Cook steak in separate pan with the other tablespoon of oil, add salt and pepper to the steak if desired. When vegetables and steak are ready, top with the cheeses and serve. Serves about 4.

Golden Grahams S'mores

2011-05-13T12:10:00.000-07:00

This is a heavenly snack recipe is from the kitchen of Hailey Delaney of Canyon City. Be warned, you must have a good-sized crowd to share this with! You'll see that the serving in the picture was dished out with a spoon - it can also be pressed into a pan and cut into squares.

2 ½ ,12 oz boxes Golden Grahams cereal
6 C. miniature marshmallows (10 oz bag), divided
1, 12 oz. package chocolate chips, divided
1/4 C. light corn syrup, optional
5 Tbsp. butter
1 tsp. vanilla
Grease a 9x13 pan.
Melt 5 C. marshmallows (save 1 cup for later), 1 C. chocolate chips, butter, and corn syrup in a large pot over low heat, stirring constantly. Remove from heat. Stir in vanilla. Stir in Golden Grahams cereal until evenly coated. Stir in remaining 1 C. marshmallows and remaining chocolate chips. Press mixture into pan with buttered hands. Let cool. Cut into squares.
Tip: Use parchment paper in the 9x13 pan to make clean up a snap.

Addictive Sweet Potato Burritos

2011-04-28T15:12:00.000-07:00

My co-worker Cheryl Hoefler suggested this recipe she adapted from www.AllRecipes.com. The burritos have a lot of pluses: easy to make, healthy and taste good. I made them at home, but pared down the recipe, as only me and one of my sons like sweet potatoes. It did turn out great, with the sweet potatoes adding a subtle sweetness to the burritos.
This recipe could make more than 12 servings, depending on the size of tortillas used.
The only thing missing from my picture above is some salsa! I would definitely try these again.
Thank you for the suggestion Cheryl!!

Ingredients:
1 Tbsp. vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 C. canned kidney beans, drained
2 C. water, or less
3 Tbsp. chili powder
2 tsp. ground cumin
4 tsp. prepared mustard
1 pinch cayenne pepper, or to taste
3 Tbsp. soy sauce
4 C. cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 oz. shredded cheddar cheese
optional, serve with sour cream and salsa
Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3.Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4.Bake for 12 minutes in the preheated oven, and serve.

Angel's tip: I used black beans with mine which were delicious!

Nutritional Information
Amount Per Serving Calories: 503 | Total Fat: 8.4g | Cholesterol: 20mg

Lego Cake

2011-03-16T12:19:00.000-07:00

A Lego Cake is the perfect idea for my youngest who will celebrate his birthday soon - he loves Legos!

This recipe and photo comes from my co-worker Winnie Browning, the graphic artist at the Blue Mountain Eagle. She used this recipe last year for her son on his birthday. There are no fancy pans to use, just bread loaf pans and marshmallows cut in thirds for the tops of the "Legos." She said the cake was a lot of fun to make. What a creative dessert for kids!

Supplies and ingredients needed:
2 box cakes
2 containers of white frosting
1 bag of marshmallows
3 loaf pans

Use two box cakes to begin the Lego Cake - follow box instructions. To get the look of the Legos use loaf pans. There will be one loaf left over if you make the cake as shown. One box cake will fill two loaf pans. Winnie used chocolate and vanilla cake mixes, but you can use your favorite flavor. After baking, freeze the cakes so they are easier to cut into squares.

To make as shown in the photo, leave the two bottom cakes uncut, and cut the two top cakes in half. Cut marshmallows into thirds to make the Lego rounds. For the frosting, separate two containers of white frosting into four parts and use food dye for coloring; to get make an intense color, more than just a few drops, especially for red and blue, will be needed. Frost each cake and marshmallow separately, then assemble and bring on the party!

Here is my attempt at the Lego Cake. It was a chore to frost, but a lot of fun for the kids to eat! Definitely worth the effort!

Spinach Stuffed Chicken Breasts

2011-03-04T09:17:00.000-08:00

Spinach Stuffed Chicken Breasts
2010 Foster Farms Fresh Chicken Cooking Contest grand prize winner

After their successful first-ever chicken cooking contest, Foster Farms is again encouraging residents of Oregon, California and Washington, 18 and older, to submit their favorite, original recipes for consideration. The winning contestant will receive a grand prize of $10,000 plus a one-year supply of Foster Farms fresh chicken. The deadline to enter is May 31, 2011. See more details below.
While you’re trying out last year’s winning recipe, Spinach Stuffed Chicken, submitted by Alexandria Boswell of La Jolla, Calif., think of your own successful creations to enter in the contest!

4 Foster Farms chicken breast halves, boneless and skinless
1 Tbsp. olive oil
1/2 C. onion, finely diced
1 bag (10 oz) spinach leaves
1/4 C. fresh dill, chopped
1/2 C. Feta cheese crumbles
1/2 C. Monterey Jack cheese, grated
1/2 tsp. salt
1/2 tsp. black pepper
2 eggs, beaten
1 C. panko (Japanese bread crumbs)

Preheat oven to 375̊ F.
In large skillet over medium-high heat, warm olive oil. Add onions to skillet and sauté until translucent, about 4 minutes. Add spinach to skillet, cover, reduce heat to medium and cook until spinach is wilted. Transfer onion and spinach to large bowl. Add dill, Feta cheese, Monterey Jack cheese, salt and pepper to bowl; mix well to combine.
Sprinkle chicken with salt and pepper. Place eggs in small bowl and panko in pie plate. Spray baking sheet with cooking spray and set aside.
Using sharp knife, slit each chicken breast along long side, cutting only about 3/4 of the way through. Divide spinach mixture into four sections and stuff each breast with a portion of the mixture. Dip breasts first in egg mixture and then in panko to coat. Place chicken on prepared pan and lightly coat chicken with olive oil cooking spray. Place in hot oven and cook 45 minutes or until chicken is done.

Here is more information about the contest:
LIVINGSTON, Calif. – The West Coast’s premier Fresh Chicken Cooking Contest is inviting home, amateur and professional chefs to stir up some cooking creativity with its call for entries for the second annual Foster Farms Fresh Chicken Cooking Contest (live on February 28). The winning contestant will receive a grand prize of $10,000 plus a one-year supply of Foster Farms fresh chicken. Hot off the heels of its successful first-ever Cooking Contest, Foster Farms is encouraging residents of California, Oregon and Washington to submit their favorite, original chicken recipes for consideration. Recipes must feature Foster Farms fresh chicken and should be inspired by ingredients grown on the West Coast as a testament to Foster Farms’ commitment to foods that are fresh, locally-grown and always natural. The deadline to enter is May 31, 2011 at 11:59:59 p.m. PDT and the contest will culminate with finals held on September 30 at the Culinary Institute of America at Greystone in St. Helena, Calif., during National Chicken Month.

"We hope to build on the success of last year’s contest which drew thousands of entries ranging from time-tested multi-generational recipes to brand new creations," said Ira Brill, Director of Marketing and Advertising Services for Foster Farms. "As a longstanding West Coast brand committed to bringing consumers fresh chicken grown close to home and delivered fresh to their store in 48 hours or less, Foster Farms is pleased that this contest inspires so many to find new and creative ways to prepare our locally-grown fresh chicken. Our contest is a celebration of the West Coast bounty and all of the fresh produce and foods we are lucky to have at our fingertips."

Foster Farms will host regional semifinal events in San Diego, Calif., Portland, Ore., and Seattle, Wash., in August 2011 culminating with The Final Cook-off September 30 at the Culinary Institute of America at Greystone in St. Helena, Calif.
· Fifteen semifinalists - five from each state - will receive $100 and compete in person at regional competitions held in Seattle, Portland and San Diego. Six regional winners - two from each state - will receive $1,000.
· The six regional winners will head to The Final Cook-off in St. Helena to compete for the grand prize of $10,000 and a one-year* supply of fresh Foster Farms chicken. The six finalists will receive travel and lodging accommodations in the Napa Valley.
· A special prize will be awarded to the contestant with the best use of fresh, local ingredients (last year’s winning recipe highlighted fresh spinach and dill).
The contest is open to all California, Oregon and Washington residents over the age of 18. Entries will be judged by a panel of leading food media and culinary professionals. Contestants are encouraged to submit their unique chicken recipes featuring Foster Farms fresh chicken and emphasizing fresh, local ingredients. The scoring structure will be weighted to reward contestants whose recipes highlight truly fresh and local ingredients.
For complete contest rules please visit www.fosterfarms.com/cookingcontest. No previous grand prize winners of the Foster Farms Fresh Chicken Cooking Contest are eligible to participate. Entries can be submitted online at www.fosterfarms.com/cookingcontest, by e-mail at cookingcontest@fosterfarms.com or by mail to Foster Farms, Cooking Contest, P.O. Box 306, Livingston, CA 95334.
Click here for Foster Farms Contest link

Hummus Dip with Naan Soft Flatbread

2011-02-25T16:02:00.000-08:00

I'd never tried a hummus dip I liked - I'll admit I hadn't tried too many - until about a month ago at a potluck lunch. Charlotte Pulleiro of Canyon City shared her recipe for hummus which she uses as a dip for vegetables like carrots, celery, etc. The lemon and garlic sing in this recipe and you can adjust everything to taste, including the texture. I made the dip for a gathering and made some Naan, an Indian flatbread (as in India), to go with it. This dip is both a healthy and delicious snack!

Hummus

1 can (15 to 16 oz) garbanzo beans (chickpeas), drained, reserve liquid
1/2 tsp. salt
1 garlic clove
1/4 C. lemon juice
1/4 C. olive oil
2 Tbsp. sesame seeds, or tahini (ground sesame seeds)

Place ingredients in blender, or food processor. Blend until uniform adding bean liquid as needed. Serve with vegetables, corn chips, pita chips or crackers.

Naan Soft Flatbread

2/3 C. warm water (110 F)
1 tsp. active dry yeast
1 tsp. white sugar
2 C. all-purpose flour
1 tsp. salt
1/4 C. butter
2 Tbsp. plain yogurt
2 tsp. onion seed (optional)

Whisk warm water with yeast and sugar until dissolved. cover and let stand 10 minutes in a warm place.
Sift flour and salt into a large bowl, add yeast mixture, half of the butter and all of the yogurt. Mix into a soft dough then knead on floured surface, five minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand 1 ½ hours or until doubled in size.
Punch down dough then knead five minutes. Divide dough into six balls. Roll each ball into 8-inch round discs.
Cover an oven tray with foil. Brush Naan with remaining oil and sprinkle with onion seed. Cook Naan one at a time in a hot oven - try broil or 450 degrees (watch very carefully). Cook 2-3 minutes or until lightly puffy and browned. Turn and brush with butter and cook another 2-4 minutes.

Tip: Double the Naan recipe for a larger crowd. Cut into triangles if desired.

Homemade Mint Oreos

2011-02-15T16:11:00.001-08:00

Homemade Mint Oreos

2 boxes Devil Food Cake Mix
4 eggs
2/3 C. vegetable oil
1 8 oz. package cream cheese, softened
4 C. powdered sugar
1/2 C. butter (one stick), softened
1 tsp. peppermint extract
sprinkles or crushed candy cane

    Mix both boxes of cake mix with all four eggs and 2/3 C. vegetable oil, you may want to mix by hand as it is a stiff dough. Roll into one-inch balls. Place on cookie sheet and flatten a little. Bake at 350 F for 8-10 minutes.
    Mix entire package of cream cheese with butter until completely blended. Mix in 4 C. powdered sugar, a little at a time, mix in peppermint extract and mix until smooth.
After cookies have cooled, place frosting on one cookie and press another cookie on top of it to form a sandwich. Roll in sprinkles or crushed candy cane.
    Store in fridge in airtight containers.

Steak, Asparagus and Shrimp with two sauce choices

2011-02-15T16:10:00.000-08:00

Steak, Asparagus and Shrimp with A-1 Butter Sauce
    Celebrate a romantic dinner with this decadent dish! This recipe makes 6-8 servings, so invite friends over or share it with the family. This would also be delicious with a creamy garlic sauce, instead of butter sauce – see below. I used a less expensive cut of meat, and broccoli could be used in place of asparagus.

A-1 Butter sauce:

2 stick unsalted butter
2 Tbsp. fresh lime juice (1 lime)
3 Tbsp. A-1 sauce
4 dashes of Tabasco sauce, or to taste
1/4 C. fresh parsley, chopped
salt and pepper, to taste

1/4 C. olive oil, divided
6-8 beef chuck boneless mock tender steaks (or your preference for steaks)
salt and pepper
32 small stalks asparagus, trimmed and blanched (could use broccoli)
2 C. frozen cooked shrimp
1 Tbsp. fresh lemon juice

Preheat oven to 300 degrees F.
    Melt butter over low heat. Meanwhile mix other ingredients in blender and add melted butter. Keep warm until ready to serve.
    Heat 2 Tbsp. oil in a skillet (cast iron, if you have it) over medium-high heat until hot, but not smoking. Pat steaks dry with paper towel and season generously with salt and pepper. Sear on one side, about 4 minutes and on the other side, about 3 minutes (this will depend on the thickness of your steaks). Place in oven for 4-6 minutes. Check for doneness, remove from oven when slightly less done than you like, cover loosely with foil.
    Heat a large skillet over medium-high heat with remaining 2 Tbsp. oil. Add the asparagus and stir and cook about 2 minutes. Sprinkle with salt and pepper and remove from pan. Add shrimp and saute until warmed through. Remove from heat and sprinkle with lemon juice, salt and pepper.
    Place steaks on separate plates and top with 8 asparagus spears, 1/4 C. shrimp, and drizzle with sauce, serve immediately.

Garlic Cream Sauce
    This sauce could be used in place of A-1 Butter sauce.

2 Tbsp. garlic, minced
2 C. cream
salt and pepper
1 cube bouillon

    Crush peeled garlic cloves in a garlic press to mince the cloves. About eight cloves from a medium-sized bulb of garlic will yield 2 Tbsp. Add the garlic to a saucepan and saute over medium heat with the butter until light brown. Add the 2 C. of cream and continue stirring over medium heat. Season the sauce with sea salt and cracked peppercorns to taste. Add a cube or two of beef bullion if the sauce will be ladled over a grilled steak. No salt may be needed if using beef bouillon.

German Pancakes with Butter Syrup

2011-02-15T16:07:00.000-08:00

German Pancakes

    From the kitchen Mandy (Woodbury) Nielsen, who grew up in John Day, is this fluffy and satisfying breakfast of German Pancakes. It’s so easy and so good – perfect for your Valentine.

1 cube butter
6 eggs
1 cup flour
1 cup milk
3/4 tsp salt

    Preheat oven to 400 degrees F. Place butter in 9X13 baking dish and melt down (watch not to burn).
    Combine eggs, flour, milk and salt. Beat until smooth. Pour batter into hot melted butter pan. Bake at 400 for 20 minutes.
    When you take the pan out of the oven let it sit on stove top. It will collapse as it cools.
    Serve with powdered sugar and butter syrup below, or your favorite pancake syrup.
Tip: To avoid lumps, add the milk gradually, stirring in between additions.

Butter Syrup

1 C. melted butter
1 C. buttermilk
2 C. sugar
2 Tbsp. corn syrup
2 Tbsp. vanilla
1 tsp. baking soda

    Mandy usually makes half of this syrup recipe. Use a larger sauce pan as the syrup will raise when you add the baking soda.
    Bring to a boil. Boil for 1 min. Let it cool slightly before serving.

Trista's Carrot Cake

2011-02-01T10:30:00.000-08:00

BME graphics designer Winnie Browning gets ready to dive into a serving of "Trista's Carrot Cake."

Trista's Carrot Cake
Office parties mean great food at the Blue Mountain Eagle.
Trista never fails to impress us with the goodies she brings.
For a couple recent birthday parties she made this carrot cake
which is moist, delicious and the walnuts make it perfect.
Ingredients
4 eggs
1 1/4 C. vegetable oil
2 C. white sugar
2 tsp. vanilla extract
2 C. all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
3 C. grated carrots
1 C. chopped pecans
1/2 C. butter, softened
8 oz. cream cheese, softened
4 C. powdered sugar
1 tsp. vanilla extract
1 C. chopped pecans
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13
inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2
teaspoons vanilla. Mix in flour, baking soda, baking powder,
salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared
pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a
toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool
completely.
4. To make frosting: In a medium bowl, combine butter, cream
cheese, powdered sugar and 1 teaspoon vanilla. Beat until the
mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled
cake.
Tip: Trista shreds half the carrots on the fine side of the
grater and the other half on the regular side. She made this
recipe twice: the second time she used two 8x8 pans for a
layered cake with frosting and walnuts in the center -
heavenly!

Merrily's Broccoli Salad

2011-01-03T15:44:00.000-08:00

This is a simple, yet scrumptious side dish for just about any meal. My sister-in-law Merrily Hatton of Gresham made this for a recent family gathering. I went back for seconds, thirds ...
That's how great this is!

Merrily’s Broccoli Salad
Ingredients:
3/4 C. Miracle Whip Light Dressing
2 Tbsp. sugar
2 Tbsp. white vinegar
1 bunch broccoli, cut into florets (about 6 cups)
1 pkg. bacon, cooked, crumbled (sold on the salad dressing aisle)
1 small red onion, chopped (1-2 Tbsp. according to personal taste)
1/2-1 C. candied walnuts
Directions:
Mix dressing, sugar and vinegar in large bowl.
Add remaining ingredients; mix lightly.
Refrigerate 1 hour.

Chocolate Peppermint Ice Cream Cake

2010-12-29T12:03:00.000-08:00

My co-worker Trista Cox never fails to impress us with her kitchen creations. This cake she brought to work recently is the best I’ve tried in a long time!
The taste of rich chocolate and cool, minty ice cream with a crunch from chocolate wafers and crushed peppermint is a perfect combination!
Trista saw the cake made on the show, "Dessert First with Anne Thornton."
It takes some effort to make, with several steps - Trista took an evening to make hers - but it is well worth it!
Tip: To make the process faster, skip making the peppermint brittle (to top the cake). Trista used chocolate graham crackers in place of wafers.
To find the recipe at Food Network click on the title above.

Ghirardelli Mississippi Mud Bars

2010-12-29T10:55:00.000-08:00

Here's a sweet snack from the kitchen of Cheryl Hoefler, my co-worker. She found the recipe on the packaging of a Ghirardelli White Chocolate Baking Bar.

½ C. butter or margarine, softened
3/4 C. brown sugar, firmly packed
1 tsp. vanilla
1 large egg
1 C. all-purpose flour
½ tsp. baking powder
1/4 tsp. salt
1 bar (4 oz.) Ghirardelli Semi-Sweet Chocolate Baking Bar, chopped and divided
1 bar (4 oz.) Ghirardelli White Chocolate Baking Bar, chopped and divided
1 C. walnuts, chopped and divided

Preheat oven to 350 F.
In a large bowl, beat butter, sugar, egg and vanilla until light and fluffy at medium speed.
Mix in flour, baking soda and salt.
Stir in half of the semi-sweet and white chocolate and ½ C. of the walnuts.
Spread in greased foil-lined 9" square baking pan.
Bake 12-15 minutes or until toothpick inserted in center comes out almost clean.
Sprinkle with remaining semi-sweet and white chocolates.
Cover with foil. Let stand 5 minutes or until chocolates are melted.
Swirl chocolates with small knife to marbleize.
Sprinkle with remaining ½ C. walnuts.
Cool in pan until firm, then cut into bars.
Makes 1-12 servings.

Easy Pear Crisp

2010-12-29T08:49:00.000-08:00

This is from the kitchen of my co-worker Cheryl Hoefler of Prairie City. She canned some pears last year and used those in this recipe - delicious comfort food! So glad she shared this at the potluck we had at work!

Easy Pear Crisp

1/2 C. uncooked regular oats
1/4 C. firmly packed brown sugar
2 Tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. ground cinnamon
2 Tbsp. cold butter
1 14-15 oz. can sliced pears, drained
2 Tbsp. lemon juice
cooking spray

1. Preheat oven to 375 F.

2. Combine first five ingredients in a bowl, and cut in butter until mixture resembles coarse crumbs.

3. Combine pear and juice; toss well. Spoon pear mixture into a 9-inch pie plate, already coated with cooking spray. Sprinkle oat mixture over pear mixture. Bake at 375 F for 20 minutes. Makes four servings.

Tip: I you prefer fresh pears, try three red anjou pears, peeled and sliced.

Alissa's Chocolate Chip Cookies

2010-12-09T11:17:00.000-08:00

These cookies from the kitchen of Alissa Allen turn out great every time. I like this method of whisking the eggs then adding the other ingredients - perhaps it’s what makes a difference. These turn out slightly crispy on the outside and chewy in the middle - perfect!
Alissa and her husband Dave recently moved back to Idaho after living in John Day part time. I know many people will miss them - and Alissa’s cookies!

2 eggs
3/4 C. salted butter (1 ½ sticks), melted
1 C. white sugar
1 C. brown sugar
2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 C. flour
1 bag chocolate chips

Whisk eggs. Add butter, sugars and vanilla. In a separate bowl stir flour, baking soda and salt with fork - or sift. Gradually stir into butter mixture. Add chocolate chips. Bake at 375 F for 10-12 minutes.

Tips: Let butter cool slightly before adding to eggs, and stir up your flour before measuring it out. If you prefer, use fewer chocolate chips.

Huckleberry and Lemon Crumb Bars

2010-09-17T11:22:00.000-07:00

Here's the recipe that not only won Eagle staffer Cheryl Hoefler 2nd place in the cookie bar contest at this year's Grant County Fair, but lip-smacking rave reviews around the BME office. The changes she made were adding wheatgerm and cinnamon, and substituting huckleberries (fresh from the slopes of Dixie Butte) for the blueberries. She also inadvertently used salted butter, but reported that no measure of mouth-watering taste seemed to be lost.

Huckleberry and Lemon Crumb Bars

Crust
1 1/4 cup all-purpose flour unbleached

1/4 cup wheatgerm
2 tbsp. sugar
2 tsp. grated lemon rind
1/4 tsp. salt
1/2 cup cold butter cut in 1/4" slices
1 lg. egg yolk
1 tsp. vanilla extract
1 tbsp. cold water (optional)

Filling
1/2 cup sugar
2 tbsp. all-purpose flour unbleached
1/4 tsp. freshly ground nutmeg

1/4 tsp. cinnamon
2 cup huckleberries, rinsed and sorted

Topping
5 tbsp. soft butter
1/2 cup packed light brown sugar
3/4 cup all-purpose flour unbleached
Confectioner's sugar

Oven 400° F. Butter is unsalted unless otherwise stated. Lightly butter a 13- x 9-inch baking pan.

TO MAKE THE CRUST: Combine flour, wheatgerm, sugar, lemon zest and salt in the bowl of a food processor. With the motor running, add pads of cold butter, a few at a time. In a small cup, stir together the egg yolk and vanilla. With the motor running, gradually add the yolk mixture; process until the mixture pulls together. If the mixture seems dry, add some to all of the cold water. Turn dough out (it will be crumbly) into the prepared pan; with floured fingertips, carefully press the dough into an even layer over the bottom of the pan.

TO MAKE THE FILLING: In a large bowl, stir together the sugar, flour, nutmeg and cinnamon until blended. Add the huckleberries; stir to coat. Spread the huckleberry-sugar mixture into an even layer over the crust.

TO MAKE TOPPING: Work the butter and sugar together with a wooden spool until blending. Using a fork, gradually add the flour, stirring until the mixture resembles coarse crumbs. Sprinkle the mixture evenly over the huckleberries. BAKE for 15 minutes. Reduce the oven temperature to 350 degrees, and back for 25 to 30 minutes longer, or until the edges and topping are browned and the huckleberries are cooked. Cool on a wire rack before cutting into bars. Lightly sprinkle with powdered sugar before serving.

Granola on a Stick

2010-08-11T11:14:00.000-07:00

Granola on a Stick

My co-worker Cheryl Hoefler brought several of these Granola on a Stick goodies into the Eagle office a few weeks ago and she shared the recipe. What a fun way to eat granola! These snacks would be great to take along on a family camping trip or hike, and kids could have a lot of fun helping out in the kitchen.

Camping or not, these bars are chewy and delicious!

Ingredients:
1/2 C. light corn syrup
1 C. brown sugar
1/2 C. butter, melted
2 tsp. vanilla
3 C. quick cooking oats
1 1/2 C. fruit, seed and nut trail mix
3/4 C. mini chocolate chips
large pretzel rods

Preheat oven to 350 degrees F.

In a large bowl mix corn syrup, brown sugar, butter and vanilla until well blended. Stir in oats. Add trail mix and chocolate chips. Stir in additional goodies 1/4 C. at a time, making sure that the mix is still sticky enough to mold around the sticks.

Line a large baking sheet with parchment paper.

Measure out 1/2 C. of granola and shape into a log. Starting from the bottom of the log, stick the pretzel into the granola, shaping it around the pretzel. Do not worry about the shape because you will be reshaping it after it bakes. Fill the baking sheet side by side with 5 granola pretzel rods. Make sure you leave ample room between each one. Bake for 14-15 minutes or until light brown. Do not panic when you see that the granola has melted away from the pretzel rod. Once the sticks have baked for the required time, remove the tray from the oven and, working quickly with two knives, simply mold and shape the granola back around the pretzel sticks. As the granola cools, it will harden around the pretzel stick.

This recipe makes about 10 granola sticks, depending on how much granola mix you measure out for each pretzel rod.

Cheryl’s tips: Pretzel rods could be cut in half for a shorter stick, and make smaller granola shapes. Also, this recipe could be used to make granola bars (see instructions below). Other ingredients to add could include: shredded coconut, M&Ms, marshmallows, etc., although marshmallows work better if you’re making the bars.

To make bars:

Lightly spray two 8x8 baking dishes. Firmly press granola mixture into the pan. Bake for 15-18 minutes or until golden brown. It is very important to allow the bars to cool completely before cutting them with a sharp knife.

Pecan Pie

2010-08-11T11:04:00.000-07:00

When the Boulder Creek Ranch pie social invitation came back in June, it didn’t take long to decide what to make. I love pecan pie. The dilemma was that I’d never made a very good one. The pecan pies I remember from childhood at family holiday gatherings were usually burnt on top.

I just happened to recently borrow a great cookbook from the local library which is packed full of great Southern recipes, “Mama Dip’s Kitchen,” by Mildred Council. I decided to give it a chance, and the South did not let me down - I knew it wouldn’t! To be on the safe side I covered the pie with foil halfway through ... no burnt top.

1 stick of butter or margarine
1 C. sugar
1 C. light Karo syrup
3 eggs, beaten
1 C. chopped pecans
1 unbaked 9-inch pie shell

Preheat oven to 350 degrees F. In a saucepan, melt the butter but don’t let it brown. Mix in the sugar and Karo syrup and cook, stirring, over medium heat until the sugar dissolves. Allow sugar mixture to cool slightly, then stir in the eggs. Mix well. Stir in the pecans. Pour into the pie shell and bake for 1 hour or until firm when shaken.

Serves 8.

Summer Salsa

2010-07-09T12:52:00.000-07:00

Fresh salsa tastes so good on a summer day - or any day in my book. I found a recipe for Blender Salsa from the book, “Secrets of Fat-Free Cooking” by Sandra Woodruff, RD. I never knew making salsa at home would be so easy. I’ve made this several times, and I’ve adapted the recipe to my tastes and doubled it. It’s especially good using fresh tomatoes (just under two lbs. is about right) - just blanch the tomatoes for one minute and when cool, peel the skins off and chop.

2 14.5 oz. cans whole or diced tomatoes
1 C. onion, chopped
1-2 garlic cloves, minced
2-4 Tbsp. jalapeno peppers, chopped
1/4 - ½ C. cilantro, minced
4 Tbsp. red wine vinegar
2 tsp. chili powder
1/4 tsp. salt

Place all ingredients in a food processor or blender, and blend for 5-10 seconds. The mixture should be slightly chunky. Place salsa to a serving dish, cover, and chill for several hours to blend the flavors. Serve with tortilla chips.

This recipe fits nicely in a quart jar. If you use unsalted tomatoes, add 1 tsp. of salt.

Mini Hot Shot Burgers

2010-07-01T14:30:00.000-07:00

A popular item at some restaurants are burger shots, or mini burgers. They are a favorite for my 14-year-old son. We occasionally catch him humming the tune to a commercial for these kinds of burgers. For this recipe I used a variation of a delicious, spicy burger my brother, Ted, makes. My version isn't quite as hot as his, so if you try this out, you can adjust it according to what your taste buds can handle!

1 lb. sirloin hamburger (or regular)
3 tsp. jalapeno juice
1/2 tsp. cumin
1/2 tsp. paprika
2 tsp. creole seasoning
1 tsp. oregano
1/4 tsp. garlic salt
2-4 jalapeno slices, chopped finely (about 1/2 tsp.)
cheese slices, optional
1 bag of rolls
toppings

Mix with your hands and, using a little more than a golf-ball size, shape into patties that are about 1/2 the size of a regular hamburger. I grill these and top them with mayo, ketchup, lettuce and tomatoes. Cheese could be added a minute before coming off the grill. Makes about 10 mini burgers.

Creamy Potato Salad

2010-07-01T08:23:00.000-07:00

There are lots of variations available for the picnic classic, potato salad. One could use sweet or dill pickles, mayonnaise or salad dressing, regular or Dijon mustard, yellow or green onions.

But really, you use what you have on hand and add enough mayonnaise or salad dressing to suit your preference of texture.

I had a little help for this recipe from my mom and from the cookbook “Mama Dip’s Kitchen” by Mildred Council which I loaned from the Grant County Library. Council suggests using new potatoes, which have no sprouting and which are about the same size for even cooking - she also adds pimentos.

2 ½ lbs. potatoes, about 10 medium sized, washed and unpeeled
1 tsp. salt
1 C. sweet pickle relish
3/4-1 C. mayonnaise
2 Tsp. prepared mustard
½ C. celery, chopped
½ C. onion, chopped
3 hard boiled eggs, grated

Place the washed, unpeeled potatoes in a large pot and pour in just enough water to cover the potatoes. Bring water to a boil and simmer about 35 minutes, or until tender. Drain off hot water and pour in cold water. When cool enough to handle peel the potatoes, dice them and place in a large bowl.

Mix the other ingredients in a separate bowl and stir into the potatoes. Serves 10-12.

Angel’s tip: You can keep your potato salad cool at a picnic by filling a large bowl half full of ice and placing the potato-salad bowl on top of that.

Strawberry Spinach Salad

2010-06-16T15:36:00.000-07:00

My sister-in-law Rozanne Mullin of John Day tried a serving of this salad at a graduation party in La Grande. She liked it so much, she asked for the recipe and served it at a recent family gathering where I tried it and loved it. We should rename it “Strawberry Mountain Salad” after the nearby mountains.

For a speedier way to make this salad, see Rozanne's "Quick Tip" below. Thanks for the great recipe Rozanne!

Strawberry Spinach Salad

Dressing:
2 Tbsp. sesame seeds
1 Tbsp. poppy seeds
½ C. white sugar
½ C. olive oil
1/4 C. white vinegar
1/4 tsp. paprika
1/4 tsp. Worcestershire sauce
1 Tbsp. onion, minced

Blend and chill for one hour.

Salad:
10 oz. fresh spinach
1 qt. strawberries, sliced
1/4 C. blanched slivered almonds

Pour dressing over salad and toss, and refrigerate 10-15 minutes. Before serving sprinkle with 1/4 C. blanched slivered almonds.

Rozanne’s Quick Tip: Use about 3/4 C. store-bought poppy-seed dressing, just add sesame seeds, paprika, Worcestershire sauce and the minced onion and stir.

Just like Cinnabon

2010-06-11T13:50:00.000-07:00

I’ve tried several cinnamon roll recipes, and this one seems better than most. I found this one online (see link below) and modified it with some of my own tips. I made them again yesterday and my children sold them at a bake sale - they sold like hotcakes!

Making cinnamon rolls does take some time, but if you like to bake, you probably have most of the ingredients on hand, so they are a fairly low-cost treat, and what a yummy treat they are!

Rolls:
1¼ oz. pkg. yeast
1 C. warm milk
½ C. granulated sugar
1/3 C. melted butter
1 t. salt
2 eggs
4 C. all-purpose flour
1 C. of half and half, to brush on rolls (see Angel’s tips below)

Filling:
1 C. packed brown sugar
2½ Tbsp. cinnamon
1/3 C. butter
½-1 C. walnuts, optional
½-1 C. raisins, optional

Icing:
7 Tbsp. butter, softened
1½ C. confectioners sugar
¼ C. (2 oz.) cream cheese
½ tsp. real vanilla extract (or almond extract, which I prefer and use)
1/8 tsp. salt, optional

Heat oven to 400 degrees F.
1. Dissolve yeast in milk.
2. Mix in sugar, butter, salt, eggs, flour. Mix well.
3. Turn dough out onto lightly floured surface. Knead dough about 3-5 minutes and shape into a ball. Cover; let rise 1 hour.
4. Roll dough into a 21" x 16" wide rectangle. Spread melted butter over dough with a large spoon then sprinkle with filling (see filling directions below).
5. Roll the long side up. Pinch the ends.
6. Cut with knife, or use string or dental floss to cut 1-inch wide rolls by sliding the string under the log roll, lift up on either side of the roll, cross the string and pull apart, making sixteen. For fewer, bigger rolls, cut them wider.
7. Grease (butter) your preferred baking pan (I like mine to be all squished up next to the other)- I generally use an 11"x 15" pan. Then place rolls in pan and into oven. Let the rolls rise for 30 minutes.
8. Bake until the rolls are slightly browned and not doughy, 20-25 minutes. This will vary according to your oven. Just don't overbake.
9. Cool for 1-2 minutes then top with icing.

Filling:
While dough is rising, prepare the filling and the icing.
1. Soften butter, so that it is spreadable.
2. After dough has been rolled out to a rectangle, spread the softened butter all over.
3. Sprinkle brown sugar over entire buttered rectangle.
4. Now sprinkle the cinnamon evenly over that.

Icing:
Cream with an electric mixer, or with a spoon. Spread on hot rolls.

Angel’s tips: I like brushing half and half over the rolls just before they go into the oven and just as they come out of the oven.

To prevent overbrowning, I cover the cinnamon rolls with tin foil during the last 5-10 minutes of baking.

Also, I have another recipe that calls for chilling the cut rolls on the pan for 2-24 hours before baking, then bringing them to room temperature for 30 minutes. I haven’t tried this method yet, but I’m sure it gives the dough a nice quality. I know that chilling pizza dough gives it a nice chewy texture, so I’m sure this works similarly with cinnamon rolls.

Link to online Cinnabon recipe

Nacho Pie

2010-05-23T00:01:00.000-07:00

I just had a serving of this delicious Nacho Pie today at a potluck held during an American Red Cross training meeting in John Day. Everyone there was raving about it.

Cliff Marsh of Dayville shared the recipe which he said he received from his sister.

The dish has all the flavors of nachos, but it has a nice surprise with a crust made from crescent rolls, such as the Pillsbury brand, which you find in your grocery store's refrigerated section.

I picked up the supplies to make it, and I'm looking forward to trying it out. Thanks Cliff for sharing some great comfort food!

Ingredients:
2 lbs. hamburger
2 (8 ounce) cans tomato sauce, or one can tomato sauce and 1 C. diced tomato
2 tubes crescent rolls
2 C. sour cream
1 C. onion, chopped
1 C. green bell pepper, chopped
4 Tbsp. taco seasoning
3 C. tortilla chips, crushed, divided
2 C. shredded cheese

Directions:
Preheat oven to 350 degrees F.

In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato sauce, diced tomatoes (if using) and seasoning. Bring to a boil then reduce heat and simmer uncovered for 5 minutes.

Meanwhile, separate crescent dough in eight triangles. Place in two greased 9-inch pie pans. With points toward the center, press onto the bottom and up the sides to form a crust; seal perforations. Bake approximately 7-10 minutes until slightly brown and puffed.

Sprinkle 2 C. chips over crusts (one cup on each pie). Top with meat mixture. Spread sour cream over meat mixture. Bake for 20 minutes or until crust is golden brown. Sprinkle with cheese and remaining cup of chips. Return to oven for five minutes to melt the cheese. Remove from oven and let stand for five minutes before eating. Serve with salsa.

Makes 12 large slices.

Tip from Cliff: May use diced tomatoes with chilies or add a small can of Ortega medium chilies for flavor.

Strawberry Pretzel Dessert

2010-05-19T15:22:00.000-07:00

There have been at least three activities in the last year that I've attended where this dessert was served. I kept thinking, I need to get that recipe! So when Kim Joslin of Mt. Vernon served this up the other day I asked her for the recipe.

This dessert combines sweet and salty flavors with crunchy and soft textures - a tasty experience!

I noticed there are several recipes for this circulating on the Internet, and there's a nice video with a similar recipe at the Kraft foods website, see the link below.

It's easy to make, you just need to allow for time to cool the crust and let the strawberry gelatin firm up.

Enjoy!

Strawberry Pretzel Dessert

Ingredients
Crust:
1/2 (15 ounce) package pretzels, crushed
1 C. butter, melted
1/4 C. white sugar
White layer:
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 cup white sugar
Red layer:
2 C. boiling water
2 (10 ounce) packages frozen strawberries, chopped
1 (6 ounce) package strawberry flavored gelatin (or two small boxes)

Directions
1. Preheat oven to 350 degrees F (200 degrees C).
2. Use a food processor or plastic bag and rolling pin to crush the pretzels.
3. In a medium bowl, combine crushed pretzels, melted margarine, and 1/4 C. sugar. Press mixture into a 9x13 inch baking pan using the bottom of a cup.
4. Bake for 8 to 10 minutes. Let cool.
5. In a large mixing bowl, beat cream cheese and 1 C. sugar thoroughly, then fold in the whipped topping. Pour over pretzel crust and refrigerate.
6. In a large bowl, pour boiling water over strawberry-flavored gelatin. Stir in frozen strawberries, refrigerate. When it’s cool and begins to thicken, but is not completely thickened, pour over cream-cheese filling. Refrigerate until firm, serve.

Serves 20.

Tip: To lower the fat content, lower butter to 6 Tbsp., use 1/3 fat cream cheese and use lite whipped cream.

Kraft, Strawberry Pretzel Squares

Honey Mustard Chicken with Mushrooms and Bacon

2010-05-10T23:37:00.000-07:00

Chicken doesn’t get better than this. The combination of flavors in this dish just sings: chicken marinated in a honey mustard sauce, with bacon, sauteed mushrooms and green onions stacked on, along with Monterey and cheddar cheeses.

I hadn’t made this dinner in a while. When one of my children saw what was being served he exclaimed how he loves this kind of chicken then proceeded to gobble his dinner down.

This recipe serves four.

Honey Mustard Sauce:

½ C. Dijon mustard
½ C. honey
1 tsp. vegetable oil

4 boneless, skinless chicken breast halves
1 T. vegetable oil
2 C. sliced mushrooms
1/4 C. sliced green onion (reserve a tablespoonful)
1 clove garlic, minced
2 T. butter
A dash of salt, pepper, paprika
8 slices of bacon, cooked
1/2 C. Monterey Jack cheese, shredded
1/2 C. Cheddar cheese, shredded (more cheese if you like)

Mix up honey mustard sauce, reserve and chill one 1/3 of the sauce, and pour the rest over the chicken breasts in a dish. Cover with plastic wrap and marinate in the refrigerator for at least an hour or two.

When done marinating, place chicken in a baking pan, sprinkling the minced garlic over the chicken and seasoning with salt, pepper and paprika. Cover with lid or aluminum foil. Bake at 400 F for approximately 40 minutes, depending on the thickness of the chicken breasts. Check for doneness - juices should run clear.

While the chicken cooks, fry up the bacon. Wipe out the pan, melt the butter and saute the mushrooms and green onion over medium heat with a dash of salt, pepper and paprika.

Before chicken is done, use a little of the honey mustard sauce to baste the chicken, saving extra in a small serving dish.

With chicken still in the baking pan, stack two pieces of bacon crosswise on top, then mushrooms, 1/8 C. Monterey Jack cheese and 1/8 C. Cheddar. Pop them back in the oven until the cheese bubbles, about 5-10 minutes.

Plate the chicken and top with green onion. Serve with honey mustard on the side to be drizzled on top.

Tip: This chicken is also great grilled on the barbecue, just place in a pan when done grilling and basting, stack and melt the cheeses in the oven.

Pasta in Chorizo & Tomato Sauce Recipe - Macaroni en Salsa de Tomate con Chorizo

2010-04-23T18:01:00.000-07:00

Last September, my family hosted a wonderful high school student, Dani, from Segovia, Spain, for three weeks. He brought gifts from Segovia for us, including a cookbook written in Spanish. I tried this pasta recipe with a little help from a similar recipe I found online from Lisa and Tony Sierra at the website below. Since I only speak a little Spanish, the English version was very helpful!

The recipe calls for penne pasta (or pasta of your choice), crushed tomatoes, onions, garlic, red bell pepper, Spanish paprika and Spanish chorizo sausage, a firm, dry sausage - I used a Basque chorizo from a local store. See the link for the recipe.

The Sierras say this dish is a very common in Spanish households. For me, it was a new flavor for pasta. The paprika and chorizo give this dish a unique, delicious taste - muy bueno!

Click here for: Pasta In Chorizo & Tomato Sauce recipe

Rayda’s Creamy Dressing

2010-04-15T10:01:00.000-07:00

Rayda Renshaw of John Day shared a house dressing recipe she adapted from the Fiddlehead Restaurant, a favorite eating stop of hers in Juneau, Alaska.

I tried this one out using some olive oil and red wine vinegar. It has such a fresh taste to it. I liked it so much that after the salad I even dipped a few tortilla chips in it!

1 large tomato or two romas, chopped
1 green bell pepper, chopped
3 green onions, chopped
1/4 C. safflower oil
1/4 C. apple cider vinegar, or your choice
1 C. mayonnaise

Roughly chop the tomato, green bell pepper and green onions. Blend the ingredients until smooth. Add sour cream for a thicker consistency. This dressing goes well on tossed green salad, also on rice.

A Fine Hard-Boiled Egg for Easter Fun

2010-04-02T15:06:00.000-07:00

Along with religious celebrations that come with Easter are the fun traditions, including children searching for colorfully decorated eggs in the yard to put in their baskets.

A few cookbooks, friends and practice have been a good resources for me in getting the method right for making that perfect hard-boiled egg - let’s save green eggs for Dr. Seuss!

Here’s how I do it:

First of all make sure you have the time to listen out for the timer.

Place cold eggs in a single layer in a medium saucepan, then fill with cold water until the eggs are just covered. Bring to a rapid boil over high heat. Remove the saucepan from heat and cover for 15 minutes - set your timer.

Drain the water off and run cold water over the eggs. I hold the saucepan at the sink, tipping it and letting cold water run over and out of the pan until the eggs are cooled enough to handle.

Crack eggs on a hard surface, roll between your hands and peel the eggshell off starting on the large end.

Gluten-free Pizza Treat

2010-04-01T08:59:00.000-07:00

(Click on "Gluten-Free Pizza Treat" title for full article)
Sandy Bupp's gluten-free support group is still going strong after starting up a few months ago. Her class was treated to three different pizzas and a variety of breadsticks on March 25. Anyone interested may want to note: she brings a sampling of delicious food to each of the monthly meetings!

Sandy's showing that a gluten-free diet doesn't have to be boring or too difficult.

She's helping the community as a great resource to people with celiac disease and those with other wheat sensitivities.

The next support meeting is set for April 22 in the Johnnie Titus room of the Grant County Health Department.

The following recipe is one Sandy said she found in "The Gluten-Free Kitchen" by Robyn Ryberg.

Pizza Crust

Ingredients:

1 packet yeast (2 Tbsp.)

3/4 C. milk, room temperature

1/2 C. potato starch

3/4 C. cornstarch

1 Tbsp. xanthum gum (available at health-food stores)

1/4 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/4 C. shortening

Directions:

Preheat oven to 375 degrees. In a small bowl, combine yeast and milk. Stir to dissolve yeast. Set aside. In a medium bowl, combine all dry ingredients and shortening. Mix well. To dry ingredients, slowly add milk/yeast mixture. Mix well. Dough will look wet, thick and pasty, but is quite workable if you spray your hands with nonstick spray or keep them damp with water. This is a soft dough.

Roll or pat out dough onto a lightly greased baking tin or pizza pan. For a thick crust, pat out dough to 1/4" thickness. For a thin crust, pat out dough to 1/8" thickness. A 12" circle will produce a "hand-tossed" thickness - not too thick, not too thin.

Top as desired. Bake 15-25 minutes, until crust is lightly browned. Use a spatula to lift up the pizza to check for light browning on the bottom of the crust the first time you make it.

Calories, 202; protein, 2g; Fat, 9g; fiber, 4g; cholesterol, 2mg; sodium, 337mg; carbohydrates, 28g.

Cyndi’s Yummy Chicken and Rice

2010-03-29T22:12:00.000-07:00

An easy fix for dinner ... I’m lovin’ it!

When you have several in the family to feed and you’re on the go a lot, it’s so nice to find recipes that are easy to make and taste delicious. My co-worker Cheryl Jessup shared this one with me after she tried it during a recent trip visiting family.

If you don't have as many to feed this recipe could be halved - or just put some aside in the freezer for a quick lunch or dinner.

I made this at home and loved it. I had to make a couple adjustments since I was ready to make it, but didn’t have honey in the pantry. I mixed brown sugar with the melted butter. (I used Smart Balance and less than what was called for, to lower the fat content.)

I used basmati rice and vegetables that I had on hand: broccoli, chopped bell pepper, chopped mushrooms, and freeze-dried onion and garlic, sauteed with some olive oil. I also used Madras curry powder which my friend Nicole Towers shared with me.

The flavor is wonderful! I’d like to try it again with honey next time.

For two of my children who aren’t adventurous when it comes to spices - like curry and mustard - I made a tamer version on the side with the vegetables and with cream of mushroom soup and 1/2 C. of milk. I mixed that in and topped it with cheese - other cream soups would also work.

My 10-year-old rated it 4 out of 5, and since he’s on the picky side, that’s pretty good!

I rate the curry version a 5 out of 5. It's warm, sweet and hearty.

This recipe is for a 13 x 9 pan and feeds 8 easily.
Ingredients:
2 C. uncooked rice, brown or white
2 C. cooked chicken, cubed
1 C. chopped, steamed broccoli or veggie of choice
1 C. honey
1/2 C. yellow mustard
1 C. melted butter
1 tsp. salt
1 tsp. curry spice

Instructions:
Make rice according to package instructions.
Preheat oven to 350 degrees.
Combine/stir together well, melted butter, honey, mustard, salt, curry spice.
Spread rice on bottom of pan.
Mix together chicken and veggies.
Spread chicken/veggie mix on top of rice.
Pour sauce over chicken/veggie/rice.
Heat in oven for 15 minutes, if all ingredients are hot to begin with this may not be necessary.

Breakfast fit for a king

2010-03-15T09:36:00.000-07:00

A recent session of Friday Academy at Humbolt Elementary had young students measuring, whisking and cooking in a Kids Cuisine class taught by Sherry Feiger of John Day.

Sherry, who is now retired, taught at Humbolt for many years. My oldest son thought the world of her when she was his first grade teacher several years ago.

It was nice to see her back at the school teaching children some kitchen basics: wash hands before you start, measure correctly and avoid licking those fingers!

I had the opportunity to come in a couple of times to help, as my youngest son was taking the class. Marissa Williams, publisher of the Blue Mountain Eagle, also lent a hand.

One of the most delicious moments for the class came when they whipped up a breakfast fit for a king. They made French Toast, sausage, fruit kabobs and Orange Julius.

Sherry shared a couple of her recipes. These are so good and so easy! Thank you Sherry!

Orange Julius

1 6 oz. can frozen OJ concentrate (still frozen)
1 C. milk
1 cup water
1 tsp. vanilla
1/3 C. sugar
8-10 ice cubes

Place all ingredients and blender. Mix until ice is crushed and mixture is slushy.

French Toast

2 eggs
2/3 C. milk
1/2 tsp. cinnamon
1 tsp. vanilla
thick slices of bread
butter
syrup or other toppings

Beat eggs, milk, cinnamon and vanilla in bowl. Dip bread slices in mixture and place on buttered griddle. Be sure griddle or pan is hot enough to cook the toast but not burn it. Serve with syrup, peanut butter and jelly or lemon juice and powdered sugar.

Makes about 7 pieces of French Toast.

Sherry says, “Most of the ingredients can be added according to taste. As a kid, I remember when my mom made it for us she never used enough milk. We would end up with a thin layer of fried egg on each side.”

Pulled Pork Sandwiches

2010-03-03T12:11:00.000-08:00

This recipe comes from the kitchen of John Day resident Cammie Haney. She said it was easy to make and delicious.

You can't go wrong with pulled pork sandwiches in my family - yum! Thank you for the contribution Cammie!

Ingredients

1 medium onion, chopped
1/2 C. ketchup
1/3 C. cider vinegar
1/4 C. packed brown sugar
1/4 C. tomato paste
2 Tbsp. sweet paprika
2 Tbsp. Worcestershire sauce
2 Tbsp. yellow mustard
1 1/2 tsp. salt
1 1/4 tsp. ground black pepper
4 lbs. boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
12 soft sandwich buns or ciabatta rolls

Directions

1.In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce. 2.Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender. 3.With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly. 4.While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary. 5.Spoon pork mixture onto sandwich buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like.

Cammie's notes:
I cooked it on High for about 4 hours and it was great. The sauce didn't really cook down a lot in the time it took to shred the pork so I poured it into a large sauce pan and did it that way. Then I put it all back in the cooker on low. I felt like it was missing just a little something so I put in a little bit of BBQ sauce (about 1/8 cup) I just used regular sesame seed hamburger buns. The longer it sits on low, the better it gets.

Angel's tips: For more flavor try adding 1-2 crushed garlic cloves. A teaspoon of liquid smoke would also add a nice flavor (use sparingly).

Pot Stickers on Your Plate

2010-02-19T23:01:00.000-08:00

Former John Day resident, Wade Phillpotts shared this recipe for pot stickers. He developed the recipe to accommodate a friend who follows a vegan diet, using texturized vegetable protein (TVP). Pork flavored with ginger and soy sauce can also be used.

Wade is an ACF certified executive chef working on a BA in hospitality management and environmental tourism degree, and he lives with his wife, Kat, and four children in Salt Lake City, Utah.

I tried some of Wade’s skewered sesame chicken several years ago - still a memorable dish!

I’m sure the pot stickers are equally delicious. Picking up ingredients to make the recipe is at the top of my to-do list!

Wade Phillpotts’ Pot Stickers

1/2 head green cabbage, cored and shredded
2 baby bok choy, 1/4" chop
2 C. matchstick carrots
2 bunches green onion, 1/4" slice
3 tsp. crushed ginger
1 clove crushed garlic
1/2 tsp. sesame oil
2 Tbsp. soy sauce
1 C. dry TVP (textured vegetable protein)
or use 1 ½ C. ground pork cooked with 1 tsp. ground ginger and 1 Tbsp. soy sauce
1 pkg. wonton wrappers

If using TVP, rehydrate it with 1 cup boiling water and 1/2 packet of oriental Ramen packet. Let sit for 5 minutes.

If using pork, mix in the ground ginger and soy sauce and thoroughly cook.

Put all vegetables in a cold cast iron pan. Turn on the heat and stir occasionally until vegetables start to wilt. Add sesame oil and soy sauce. Cook until the carrots *just* break when you bend them. Sit to cool.

Squeeze out excess liquid and mix in TVP or add the pork at this point. Stuff pot stickers. When doing the pot stickers use just a little water on your finger tips to wet and stick the seams.

To cook pot stickers:

Heat 2 Tbsp. of oil in the pan on high heat. Place pot stickers flat side down and cook until browned and crisp. (DO NOT MOVE THEM IN THE PAN). Add 1/4 C. water to hot pan. (be careful it WILL splatter) Cover immediately and let steam - about a minute - until hot. Remove the lid and continue cooking until remaining water evaporates off.

Tips: This recipe would also work for fried spring rolls.

This recipe freezes well and will reheat from frozen in the pan. They will keep in a Zip-Lock type bag for about two months. TVP does not keep well in the fridge. Only rehydrate as much as you will eat or freeze.

Wade uses Bob’s Red Mill TVP which is available in most grocery stores, and he says it has the advantage of being shelf stable and by the pound is much less expensive than ground beef.

Sweets for your sweetie

2010-02-08T11:44:00.000-08:00

If you’re looking for a sweet to make for your sweetie this Valentine’s Day, try this soft sugar cookie recipe I picked up from a friend several years ago. It’s never let me down. This recipe makes quite a few cookies - the number depends on the size of your heart-shaped cookie cutters - at least 36, or more.

The recipe is great for any occasion, whether it’s a birthday, other holiday or just a special treat.

A tasty frosting recipe from Canyon City resident Hailey Delaney follows, as well as a Chocolate Truffles from my co-worker Cheryl Jessup of Prairie City. Thanks Hailey and Cheryl!

Do you have a favorite Valentine’s Day recipe? Please share it! I look forward to hearing from you!

Soft Sugar Cookies

½ C. shortening, softened
½ C. margarine, softened
2 eggs
2 C. sugar
2 tsp. vanilla

Mix well, then add:

5 ½ C. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ tsp. nutmeg

Mix again, then add:

1 C. nonfat sour cream

Roll out on lightly floured surface to 3/8-inch thick and use cookie cutters. Bake at 400 F for 8 minutes. Cool completely then frost, and add sprinkles if you like.

Tips: These turn out fine without chilling them in the refrigerator. To speed the process, try pressing the dough into a 13x18-inch pan. Bake at 375 F for 10-15 minutes, cool and cut into triangles, then frost the triangles.

Cream Cheese Frosting

8 oz. cream cheese, room temperature
6 T. butter, room temperature
3 C. powdered sugar
1 tsp. vanilla
optional, add flavoring such as orange zest

Combine ingredients and stir until smooth.

Tip: Be sure butter and cream cheese are room temperature, not completely melted.

From the kitchen of Hailey Delaney of Canyon City

Eagle Brand Chocolate Truffles

Makes about 6 dozen.

3 (6 ounce) packages semisweet chocolate chips
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon vanilla extract
Finely chopped nuts, flaked coconut, chocolate sprinkles, colored
sprinkles, unsweetened cocoa or colored sugar

In heavy saucepan, over low heat, melt chips with Eagle Brand. Remove from heat; stir in vanilla extract. Chill 2 hours or until firm. Shape into 1-inch balls; roll in any of the above coatings. Chill 1 hour or until firm. Store covered at room temperature.

Tip: To add a sweet surprise, roll a dinner mint in the center of some of the truffles.

From the kitchen of Cheryl Jessup of Prairie City who found this recipe at www.recipegoldmine.com.

Going Gluten-Free

2010-01-26T16:58:00.000-08:00

I had an interesting conversation with John Day resident Sandy Bupp the other day. She is teaching a Gluten-Free Workshop at 6:30 p.m. Thursday Jan. 28, 2010, at the Blue Mountain Hospital conference room.

She'll cover the basics of wheat allergies and celiac disease and hopes to form a support group after the initial meeting.

Nine years ago Sandy was diagnosed with celiac disease.

Proteins found in wheat, rye and barley become toxic to a person with celiac disease and can cause damage to the intestine. The damage can eventually lead to a decreased absorption of nutrients and cause problems such as iron deficiency, anemia, decreased bone density unintentional weight loss folate and vitamin B12 deficiency.

The disease can strike people of any age.

Sandy said that in her early fifties she had a gagging cough and felt a narrowing in her throat at times.

A doctor performed an exam to see if there was an obstruction and to rule out cancer. The biopsy taken also tested for celiac disease which came back positive.

She said those with CD may also have stomach cramps, diarrhea or constipation. They also may “feel lousy and achy with flu-like symptoms,” she said. “You don’t feel like yourself.”

People with wheat allergies may experience watery eyes, hives, flushed cheeks and/or a swollen throat, she said.

She recalls getting the diagnosis:

“I didn’t feel like it was the end of the world. I said, ‘give me a cookbook and I’ll figure it out.’”

Since that time she’s discovered that the proteins she has to avoid are found in a wide variety of food and non-food products, including: some cheese colorings - not Tillamook she says - pork and beans, sauces, flavorings, even medicines, vitamins and lipsticks may have gluten in them.

Sandy says she’s eager to share the information she’s learned with others to enable them to find gluten-free or wheat-free products locally and at other stores, and to share recipes that she and her family and friends have come to enjoy over the years.

“It can be very inconvenient, but it’s doable,” she said.

For more information about the support group call Sandy at 541-575-0332.

Sandy shared the following recipes that she and her family enjoy. I tried one of the dinner rolls at her home - delicious! If you have a recipe to share or a comment to make I'd love to hear from you!

Dinner Rolls (Gluten-free)

These rolls are fashioned after traditional white dinner rolls. Because they are baked in a muffin tin, they look a lot like popovers. They are mild, very light and will probably surprise you because they are so good. Let them cool a minute or two after taking them from the oven.

Ingredients:
4 Tbsp. shortening
3 Tbsp. honey
2 eggs
1 packet yeast (about 1 Tbsp.)
1 C. sour cream
½ C. potato starch
1 C. cornstarch
½ tsp. baking powder
2 tsp. xanthan
¾ tsp. salt
¾ tsp. vinegar

Directions:
Preheat oven to 350 F. Combine all ingredients. Mix well to remove all lumps. The dough will be quite wet. Wet hands to handle dough. Take about ¼ C. of dough and shape into a ball. Drop into greased baking tin. Repeat until all dough is used. Bake 18-20 minutes, until brown and toothpick inserted in the middle tests clean.

Calories 222

From “The Gluten-Free Kitchen” by Roben Ryberg

Raspberry Chocolate Pancakes

These pancakes are no ordinary pancakes, they are a feast fit for a King!

Ingredients:

1/2 C. rice flour
1/2 C. corn flour
1/2 C. tapioca flour
1 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 egg beaten
3/4 C. milk
1 Tbsp. oil
1 C. raspberries (fresh or frozen)
1/2 C. chocolate chips

Directions:
Thoroughly mix rice flour, corn flour, tapioca flour, sugar, baking powder and salt.

In a separate bowl mix egg with milk and oil. Pour this wet mix into flour mixture and beat only until blended.

Add the raspberries and chocolate chips to the mix and combine. Use 2 tablespoons of batter for each pancake.
Spoon onto lightly greased griddle, flipping only once. Goes great with maple syrup.

Contributed by Angie Halten
Found at http://www.glutenfreeclub.com

Peanut-Butter Cookies

Here is an easy, tasty peanut butter cookie recipe. I personally like to toss in a few semisweet chocolate chips when I make these cookies, but they’re quite tasty with no chips.

Ingredients:
2 Tbsp. shortening
1/3 C. peanut butter
¼ C. sugar
½ C. brown sugar
¼ C. oil
1 egg
¾ C. potato starch
1 C. cornstarch
1 tsp. xanthan gum
½ tsp. salt
2 tsp. water

(There is no baking powder or baking soda in this recipe)

Directions:
Preheat oven to 350 F. In a medium bowl, combine all ingredients. Mix well.

Shape a slightly rounded teaspoonful of dough into a small ball. Place on an ungreased baking sheet. Press tops of each cookie with tines of a fork to create traditional grid pattern.

Bake approximately 9 minutes, until tops of cookies are no longer shiny and bottoms are lightly browned. Calories 76

This recipe is from “The Gluten-Free Kitchen” by Roben Ryberg

English Muffins (Gluten Free)

Ingredients:
2 Tbsp. shortening
2 Tbsp. sugar
½ C. water
1 packet yeast (about 1 Tbsp.)
½ C. milk
3/4 C. potato starch
1 1/4 C. cornstarch
2 Tbsp. oil
½ tsp. baking soda
1 Tbsp. baking powder
1 ½ tsp. xanthan gum
1/4 tsp. vinegar

For tops and bottoms:
2 Tbsp. cornmeal (optional, but very helpful)

Directions:
In a medium bowl, combine shortening and sugar. Mix well. To sugar mixture, add water and yeast. Stir well to dissolve yeast. Add remaining ingredients. Mix well to remove all lumps.

Preheat griddle or large frying pan to low/medium heat. Grease muffin rings* and pan. Place rings on pan. Sprinkle a bit of cornmeal where the base of the ring meets the pan. Pour about 1/3 C. better into each ring. Sprinnkle a bit of cornmeal on top of each muffin. When lightly browned, only a few minutes, turn muffin over. Once browned on both sides, lift ring to see that sides of muffin are cooked. If not, allow to cook a few minutes more. Remove muffin from pan and allow to cool completely.

If you like nooks and crannies, it is good to pull muffins apart with two forks back to back. Otherwise, just store in refrigerator or freezer until ready to use. Makes 6-8 muffins. Serves 6.

* If you cannot find muffin rings, cut the top and bottom off a pineapple or water chestnut can.

Calories 274
Protein 1 g
Fat 9 g
Fiber 2 g
Sodium 387 mg
Cholesterol 2 mg
Carbohydrate 47 g

2010-01-07T14:36:00.001-08:00

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Treat your tastebuds for New Year’s Eve

2010-01-05T10:44:00.001-08:00

Whether your tastebuds are calling for sweet or savory appetizers for your New Year’s Eve party, here are several choices to think about. If, like me, you’ve seen a steady stream of Christmas goodies in the house, you may want to opt for lowfat cream cheese or sour cream in the recipes calling for those ingredients.

What a delicious way to ring in 2010. I hope everyone has a happy new year!

Stuffed Mushrooms

The crew at the Eagle agrees - this recipe is a winner!

20 large, button mushrooms

1 8-oz. pkg. of block cream cheese, softened

1 pkg. of Italian sausage, uncooked

Preheat oven to 350 degrees F. Remove mushroom stems. Wipe mushrooms clean with a paper towel. Mix cream cheese and sausage together. Fill the mushrooms with about a tablespoon of the sausage mixture. Place mushrooms on a cookie sheet lined with foil. Bake for 30-45 minutes.

Trista says she uses Italian sausage from the meat department, about 1/2 pound. Jimmy Dean’s type of Italian sausage could also be used.

By Trista Cox

Nine-Layer Dip

9-Layer Dip

1 16-oz. can refried beans

1/2 C. shredded cheddar cheese

1/2 C. guacamole

1/4 - 1/2 C. black olives, sliced

2/3 C. sour cream

2 green onions, chopped (1/4 cup)

1 medium tomato, chopped

1/2 C. shredded cheddar cheese

1 tsp. chopped fresh cilantro

Heat up beans and place in 8x8 glass dish or other pan. Layer ingredients in order shown above. Serve with salsa on the side and tortilla chips.

This recipe is inspired by Todd Wilbur’s T.G.I. Friday’s Nine-Layer Dip in his book Top Secret Restaurant Recipes.

Chocolate Dip

Makes 1 1/2 cups

2/3 C. light Karo syrup

1/2 C. whipping cream

8 oz. pkg. of semisweet chocolate chips

Place in a sauce pan the Karo and cream and stir to mix. Bring to a boil over medium heat.

Take off heat. Add chocolate chips and stir until melted. Dip strawberries, bananas, apple, angel food cake squares, marshmallows. Serve immediately or keep warm. (This can be made an hour or two ahead.)

By Ineta Carpenter

Peggy Murphy’s Cheddar Cheese Ball

2 C. shredded cheddar cheese

1 8 oz. cream cheese

1/2 C. sour cream

1 Tbsp. Dijon mustard

1/4 tsp. onion powder

1/2 C. pecans, chopped

Let cheese come to room temperature. Mix first five ingredients until well combined. Shape into a ball and sprinkle top with chopped pecans. Cover with plastic wrap and chill for a few hours to overnight. Cheese ball may be refrigerated up to a week.

Serve on platter surrounded by crackers.

Fiesta Popcorn

8 C. popcorn, already popped

2 Tbsp. melted butter

1/3 Tbsp. of salt

1/3 tsp. garlic powder

1/3 tsp. chili powder

1/2 tsp. chopped chives

2/3 tsp. grated Parmesan cheese

Drizzle butter over popcorn in a large bowl and combine. Mix salt, chili and garlic powders, chives and Parmesan cheese together in a small bowl, sprinkle over popcorn, mix thoroughly and enjoy.

By Ineta Carpenter

Pineapple Bites

1 can of chunk pineapples drained

1 pkg. bacon, cut into thirds

toothpicks

Wrap pineapple with bacon secure with toothpick. Set on cookie sheet lined with foil and broil until bacon is crispy 2-3 minutes - watch closely.

By Ineta Carpenter

New Years Party Recipe for No-Bake Miniature Cheesecakes

2 packages no-bake cheesecake filling

1 1/2 C. finely chopped pecans

6 Tbsp. granulated sugar

2/3 C. margarine, melted

3 C. milk (check the amount called for on cheesecake filling package since this might vary depending upon brand of filling)

Maraschino cherry pieces, drained

24 paper baking cups

Muffin tins

Preparation: Remove the graham cracker crumbs from the cheesecake filling packages. Combine crumbs with chopped pecans, sugar, and melted margarine. Divide crumb mixture among baking cups. Press mixture firmly against sides and bottoms of cups.

Refrigerate approximately 15 minutes or until cool. Pour milk into mixing bowl. Add cheesecake filling. Beat at low speed until well blended. Pour into prepared crusts. Chill at least 1 hour before serving. Before serving, garnish with maraschino cheery pieces.

Makes 24 miniature cheesecakes

Double the recipes for a higher yield.

From www.recipes.suite101.com

Butter up your holidays with a recipe contest

2010-01-05T10:42:00.001-08:00

Each Christmas season seems to bring with it a variety of rich and delicious recipes - at dinners, potlucks, parties and on goodie trays.

Since some of us will likely whip up something buttery, I'll share the following "Butter Up the Holidays Recipe Contest."

Just submit your original recipe, and make sure the required ingredient, butter, makes the dish sing. You could win a $150 shopping spree to Fred Meyer, and the "Best in Show" winner receives a kitchen appliance, such as a stove or refrigerator. See details below.

Good luck!

Dairy Farmers of Oregon Call for Best Recipes to Butter Up the Holidays

Prizes include Fred Meyer shopping sprees and a Best In Show brand new appliance

PORTLAND, Ore. - (December 7, 2009) - The Dairy Farmers of Oregon are calling for entries for the second annual "Butter Up the Holidays Recipe Contest" this holiday season. To enter the butter recipe contest, log on to www.butteruptheholidays.com and submit your recipe through December 31, 2009.

The Dairy Farmers of Oregon welcome any butter recipes-the more indulgent the better-including holiday dishes, baked goods, appetizers, main courses, cookies and rich desserts.

"Butter is an essential ingredient during the holiday season, adding delectable richness to an already indulgent time" said Pete Kent, executive director of the Dairy Farmers of Oregon. "The Butter Betties and the Oregon Dairy Farmers of Oregon are excited to see how butter is incorporated into a variety of foods from a variety of people - from home cooks to foodies to experienced chefs."

The grand prize winners will receive a $150 shopping spree to Fred Meyer and an overall "Best In Show" award winner will also receive a major kitchen appliance (refrigerator, stove or freezer).

Entries will be judged on the successful use of butter as a major recipe ingredient. Individuals can enter as often as they wish; however multiple entries of the same recipe will not be accepted.

Deadline for submissions is December 31, 2009. Winning entries will be announced and winners contacted no later than January 30, 2010. To enter and see a full list of contest rules, go to www.butteruptheholidays.com.

Scrumptious Pumpkin recipes

2010-01-05T10:41:00.001-08:00

Before turning all your pumpkins into jack o’lanterns, consider trying one of these scrumptious recipes that have fall written all over them. Add your fall recipes at www.MyEagleNews.com.

Stuffed Pumpkin

I remember enjoying Stuffed Pumpkin at a friend’s house for dinner several years ago. The presentation was beautiful and the rice casserole inside was delicious comfort food. I found a similar recipe online at RecipeCottage.com and made it for my family last night. It turned out great - one of my picky children even gobbled it up!

1 pumpkin (small to medium, mine was about 10 inches across)
1 onion, chopped
1 Tbsp. oil
1 1/2 lb. ground beef
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1 can mushrooms, drained
1 can cream of chicken soup
1 1/2 c. rice, cooked
8 oz. water chestnuts, drained, sliced

Cut off top of pumpkin and thoroughly clean out seeds. If desired, paint an appropriate face on the front of pumpkin with a permanent marking pen or acrylic paint. Preheat oven to 350 F. In a large skillet, saute onion in oil until tender. Add meat and brown. Drain. Add soy sauce, brown sugar, mushrooms and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake 1 hour or until inside meat of the pumpkin is tender. Remove pumpkin lid and serve meat. For vegetable, scoop out cooked pumpkin and serve.
Tip: You can vary the ingredients, I used celery instead of mushrooms and water chestnuts. You could also saute bell pepper with the onions. I skipped painting a face on the pumpkin.

Roasted Pumpkin Seeds

3 C. fresh pumpkin seeds
4 C. water
3 tsp. salt
1 Tbsp. olive oil
1/4 tsp. paprika

   Heat oven to 350 degrees F. Place pumpkin seeds, water, and 2 teaspoons of salt in a large saucepan and bring to a boil for 15 minutes. Drain seeds, blot dry, and toss with olive oil, paprika, and remaining teaspoon of salt. Spread the seeds in a single layer on a nonstick baking pan; roast until lightly golden and crisp – about 30 minutes.
   Tips: Like many nuts, roasted pumpkin seeds should be stored in the freezer. Try varying the seasonings by using soy sauce, garlic salt or curry powder. Recipe could be halved.
   From Delish.com

Light and Spicy Pumpkin Cake

1 C. all-purpose flour
1 C. whole wheat flour
1 1/2 C. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 C. oil
1/2 C. apple juice
1 16 oz. can pumpkin
2 eggs

   Preheat oven to 350 F. Grease and flour a 9x13 pan. Beat all ingredients at low speed until moist. Beat 2 minutes more at medium speed. Spread in pan. Bake 20-30 minutes, until toothpick comes out clean. Cool completely.

Frosting
1 1/2 C. powdered sugar
2 Tbsp. margarine, softened
1/2 tsp. vanilla
2-3 Tbsp. plain nonfat yogurt
sprinkle of nutmeg on top of cake after frosting

   In medium bowl combine all frosting ingredients, but adding only enough yogurt to make spreading consistency. Beat until smooth. Frost cooled cake, sprinkle with nutmeg. Refrigerate to set frosting. Enjoy.
   Calories, 90; fat, 3 g.; cholesterol, 9 mg.
   From Virginia Hagen of Houston, Texas

Pumpkin Cookies

1 C. butter-flavored shortening
1 C. granulated sugar
1 egg
1 tsp. vanilla
1 C. canned pumpkin
2 C. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 (3.4-ounce) pkg. vanilla instant pudding mix
1 (16-ounce) container cream cheese frosting

   Preheat oven to 350 F. Grease cookie sheets
   In a large bowl, cream together the butter-flavored shortening and sugar. Beat in the egg and vanilla, then stir in the pumpkin puree. Combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. Roll into walnut-sized balls and place them 2 inches apart onto the prepared cookie sheets.
   Bake for 12 to 15 minutes in the preheated oven, until lightly browned at the edges. Allow to cool completely before frosting with cream cheese frosting.

Tip: For a firmer dough, chill first then roll into balls; dough can be dropped by spoonfuls if preferred.

From allrecipes.com

Indian snack food rates a 'yum'

2010-01-05T10:39:00.001-08:00

Nicole Towers with Samosa

JOHN DAY – Here’s a recipe from Nicole Towers for Samosa, a typical Indian snack food served to guests at home and at weddings and parties.

Towers, a former resident of John Day and a graduate of Grant Union High School, first tried this recipe while visiting Pujab, India.

In January last year she married Mohan Pal in Punjab.

She observed her husband’s aunt making Samosa and after returning to the United States a year ago found a recipe online with a similar taste.

Many people from the Punjab region, including Pal and his family, are vegetarian. Towers has also adopted vegetarianism.

"It’s fun to try out vegetarian recipes on people who are not vegetarians," she said, noting that the taste-testers think they will get a bite of something bland.

That’s not the case with Samosa which is traditionally made with garam masala which means “hot paste.” It’s a basic blend of ground spices common in India and other South Asian dishes. If this spice is not available, curry may be substituted.

The heat of the spices may be customized according to your own taste.

Samosa is served with a green sauce, Cilantro Chutney.

The crunchy triangles may also have meat, such as beef or chicken, added to the potatoes, if desired.

Towers usually makes her own pastry and fries the Samosa, but says Puff Pastry can also be used - just bake until golden.

After trying Towers’ recipe, all I can say is, "Yum!"

Samosa Recipe

Samosa Recipe

2010-01-05T10:38:00.001-08:00

From Nicole Towers

For the pastry: 2 C. flour
1/2 tsp. salt
4 Tbsp. oil
4 Tbsp. water

For the stuffing:
4-5 medium potatoes, boiled in their jackets and allowed to cool
4 Tbsp. oil
1 medium onion, peeled and finely chopped
1 Cup (175 g) shelled peas
1 Tbsp. finely grated peeled fresh ginger
1 fresh hot green chili, finely chopped
3 Tbsp. very finely chopped fresh green cilantro
3 Tbsp. water
1 1/2 tsp. salt
1 tsp. ground coriander seeds
1 tsp. garam masala, or curry to substitute
1 tsp. ground roasted cumin seeds
1/4 tsp. cayenne pepper
oil for deep frying
Sift the flour and salt into a bowl. Add the 4 tablespoons of oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water – or a tiny bit more – and gather the dough into a stiff ball.
Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.
Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chili, fresh cilantro, and 3 Tbsp. water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out.
Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, and cayenne. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt . You may want more. Turn off the heat and allow the mixture to cool.
Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas.
Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or an Indian wok. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot, warm, or at room temperature.
If you are not accustomed to deep frying, using the Puff Pastry and baking method is recommended.
Cilantro Chutney (serve with Samosa)
1 bunch cilantro leaves (stems removed)
1 tsp. chopped fresh ginger
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground red pepper
1 green jalepeno pepper, seeded
1/2 onion, diced
1 C. plain yogurt
Place all ingredients in a blender or food processor. Blend on high until smooth, about one minute.
Naan (soft flat bread)
2/3 C. warm water (110 F)
1 tsp. active dry yeast
1 tsp. white sugar
2 C. all-purpose flour
1 tsp. salt
1/4 C. butter
2 Tbsp. plain yogurt
2 tsp. onion seed (optional)
Whisk warm water with yeast and sugar until dissolved. cover and let stand 10 minutes in a warm place.
Sift flour and salt into a large bowl, add yeast mixture, half of the butter and all of the yogurt. Mix into a soft dough then knead on floured surface, five minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand 1 1/2 hours or until doubled in size.
Punch down dough then knead five minutes. Divide dough into six balls. Roll each ball into 8-inch round discs.
Cover an oven tray with foil. Brush Naan with remaining oil and sprinkle with onion seed. Cook Naan one at a time under a very hot grill. Cook 2-3 minutes or until lightly puffy and browned. Turn and brush with butter and cook another 2-4 minutes.
Raita (yogurt with cucumber) - Punjab, North India
2 C. plain yogurt
salt and pepper to taste
3 Tbsp. onion, chopped
1/2 tsp. cumin
1 Tbsp. fresh cilantro, chopped
1 cucumber, seeded and diced
Combine all ingredients and serve chilled.

Apple Pie in honor of the fair (video)

2010-01-05T10:37:00.001-08:00

I’m looking forward to this week’s Grant County Fair and Rodeo. A slew of delectable pies will again go to auction at 6:45 p.m. Aug. 19 before the talent show.

I’m also looking forward to seeing the movie “Julie and Julia” based on a blogger’s experience of trying each recipe from a Julia Child cookbook. I used to enjoy catching Julia Child on TV, and it’s been nice to hear her name pop up again (she died in 2004).

In honor of the fair and Julia, I’m sharing an apple pie made on her TV show several years ago “Julia Child Lessons with Master Chefs.” Master baker and teacher Jim Dodge joined her for the segment to show his method of making Harvest Apple Pie.

Harvest Apple Pie

Adapted from a recipe by Jim Dodge as seen on a PBS episode of “Julia Child Lessons with Master Chefs.”

double crust:

1 1/2 C. flour, all purpose unbleached
1 tsp. granulated sugar
1/4 tsp. salt
2 sticks cold unsalted butter
6 Tbsp. cold water

filling:
6-7 golden delicious apples
1/2 C. sugar
1 tsp. cinnamon
pinch allspice
1 tbsp. tapioca flour (or cornstarch)

also:

1 egg white, slightly beaten
1 tsp. sugar

Mix dry ingredients, cut butter into 1/2-inch cubes, toss in flour mixture. With rolling pin, roll out several times on countertop, scraping surface and rolling pin as necessary. Return mixture to bowl and add cold water, stir until flour is moistened and mixture pulls from side of bowl. On lightly floured surface roll dough again a few times then mold into a flat round shape. Cover with plastic wrap and chill in refrigerator 10 minutes while preparing apples for filling.

Preheat oven to 425 F degrees. Pour sugar, spice and tapioca flour in large bowl and mix. Peel apples, cut in half and remove core and stem with melonballer, slice lengthwise in thirds, slice crosswise in thirds (about 1-inch cubes). Add apples to the spice mixture and stir, coating all the apple pieces.

Cut chilled dough in half. Roll out each half on lightly floured surface, each round about two inches larger than pie pan and an 1/8-inch thick. Place first round in ungreased pie pan. Trim to about 1/2 inch from rim.

Pour in apple mixture including all the juices. Arrange apples - it should be a dome shape in the pan.

Cover with other pie dough round and trim to about 1 inch from rim, fuse edges together with egg white using a brush.

Fold top dough under bottom dough. This should lay on the edge of the pie pan.

Place right index finger on inside of rim, left thumb and index finger on outside of pastry. Press dough into a “V” shape.

Brush egg white on top and sides and sprinkle with 1 tsp. of sugar. Make four steam vents toward the top of pie. Cover edges with three or four strips of foil to protect from burning.

Bake at 425 F for 10 minutes on bottom rack then lower heat to 375 F and bake for 50 minutes. Let pie rest for at least one hour before cutting.

Get ready for the Fourth!

2010-01-05T10:33:00.001-08:00

We’re ready to enjoy watching the sights and sounds of jubilant parades and dazzling fireworks, but let’s be sure to get the fridge and the pantry stocked with the needful things to jazz up the grill and the buffet table for the backyard festivities with family and friends.

For my first Fourth of July blog I’ve heard from several readers about their summer favorites. I’m including a recipe which is a new family favorite, Chicken Souvlaki kebobs, to liven up the grill - and the taste buds - as well as more traditional Independence Day fare like Barbecued Beans and Cowboy Caviar.

Send us your favorite recipes and we’ll add them to Angel’s Kitchen - Grant County’s growing recipe book.

On a patriotic note, I recently heard about a cookbook called “Military Momz,” a collection of recipes from family and friends of our troops around the world. The book includes pictures of soldiers and 50 percent of the proceeds are donated to Soldier Angels. The book contains a variety of over 100 recipes and sells for $10.

Military Momz Cookbook

www.militarymomz.com

Happy Fourth of July, everyone!

• Ku'ulei's Hawaiian Style Marinated Meat

• Creamy Lime Dressing

• Café Rio Rice

• Mexican Shredded Pork

• Cowboy Caviar

• Lemon Jell-o Cake

• Green Beans with Bacon

• Barbecue Beans

• Tzatziki (Greek Yogurt and Cucumber Sauce)

• Kalyn's Chicken Souvlaki

Ku'ulei's Hawaiian Style Marinated Meat

2010-01-05T10:30:00.003-08:00

I had the grand opportunity to try out this recipe last night, courtesy of my sister-in-law Rachel Carpenter of John Day. All the family loved it. She used elk steak, and I helped her do the flipping at the grill.

This Hawaiin style meat is tender, has a wonderful, sweet flavor and it cooks up quickly due to the thin cut. Definitely one to add to your recipe box!

1 1/2 C. soy sauce

1/2 C. sugar

1/2 C. brown sugar

2 C. water

1 C. chopped green onion

2-3 tsp. fresh ginger (peeled, sliced and smashed) don't eat

2-3 tsp. fresh garlic (peeled, smashed)

1/2 tsp. sesame oil

1 Tbsp. vegetable oil

5-6 lbs. rump roast or chicken

Rump roast is cut an 1/8-inch thick or "19" at any store. They will know what you want. In a large plastic bowl, combine all ingredients except meat. Stir and mix well. Taste. Add meat and stir again to coat. Put lid on it and refrigerate over night. When ready, cook meat on barbecue about 6-8 min. Meat is thin so it doesn't take long.

Creamy Lime Dressing

2010-01-05T10:30:00.001-08:00

1 pkg ranch dressing mix

1 Tb green salsa - salsa verde

1/8 tsp Tabasco sauce

1/3 bunch Cilantro

1 Tb garlic minced

3/4 cup mayo

3/4 cup buttermilk

1 lime zest and juice

Mix the above ingredients together in a blender and blend well. Mix ahead and chill several hours. If it is too thick, thin with more buttermilk.

I like to serve this all together(shredded pork, rice and lime dressing) burrito style with tomatoes, lettuce, avocado, etc. Enjoy!!

Café Rio Rice

2010-01-05T10:29:00.003-08:00

3 cups water

4 tsp chicken bouillon

4 tsp garlic minced

1/2 bunch cilantro

1 can green chilies

3/4 tsp salt

1 Tb butter

1/2 onion

3 cups rice

Blend cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 min.

Mexican Shredded Pork

2010-01-05T10:29:00.001-08:00

This recipe comes from my sister-in-law Rachel who said this is a crowd-pleaser.

4 lb. pork roast

1 C mild salsa

1 C. brown sugar

1 C. 7up

Cook in crock pot 8 hours with all the above ingredients. When done, shred pork and serve with Café Rio rice and salad or burrito salad.

Cowboy Caviar

2010-01-05T10:28:00.005-08:00

Found at www.sparkpeople.com

Ingredients

2 (15oz) cans black beans, rinsed

1 (17 oz) can whole kernel corn, drained

2 large tomatoes, chopped

1 large avocado, diced

1/2 red onion, chopped

1/4 cup chopped fresh cilantro

Dressing

1 Tbsp red wine vinegar

3-4 Tbsp lime juice

2 Tbsp olive oil

1 tsp. salt

1/2 tsp. pepper

Directions:

1. Combine all ingredients in a bowl.

2. Cover and chill.

3. Garnish with avocado slices or cilantro sprigs.

4. Serve with tortilla chips

Number of Servings: 24

Lemon Jell-o Cake

2010-01-05T10:28:00.003-08:00

This recipe comes from a local who says it’s very sticky and sweet but easy to make.

1 Lemon or Yellow Cake Mix

1 small package Lemon Jell-o

4 Eggs

3/4 cup Water

3/4 cup Vegetable Oil

Do not follow package directions - instead, mix all ingredients thoroughly. Bake in a greased 9x12-inch pan at 350 degrees F for 25 to 35 minutes, until you can press top and it won't stay in. When done, immediately prick with a fork all over the top and pour on frosting.

Frosting:

2 cups Powdered Sugar

1/3 cup Real Lemon Juice

Mix thoroughly and spoon over the cake.

Green Beans with Bacon

2010-01-05T10:28:00.001-08:00

This is a version of another recipe that Jeanette enjoys which I found on the Internet at www.cooksrecipe.com. This could be doubled for a bigger crowd.

4 slices maple-flavored bacon, diced

1/4 cup chopped onion

2 (14_ounce) cans cut green beans, drained

1 teaspoon sugar

1/2 teaspoon salt, or to taste

Freshly ground pepper to taste

In skillet fry bacon until nearly crisp. Add onion and cook until onion has softened. Add green beans, sugar, salt and pepper. Cover and cook over low heat for about 5 to 10 minutes. Serve immediately.

Makes 6 to 8 servings.

Barbecue Beans

2010-01-05T10:27:00.003-08:00

by Jeanette Hueckman

2 cans butter beans, drained

2 cans kidney beans, drained

1 lg. can baked beans S&W red & yellow

3/4 lb. bacon (Jeanette uses peppered bacon)

2 lbs. hamburger

1 C. chopped onions

1 C. brown sugar

1 C. ketchup

4 Tbsp. cider vinegar

2 1/2 Tbsp. dry mustard

2 tsp. salt

Cook bacon until crispy, according to package instructions, cool and crumble or cut into small pieces. Brown hamburger.

Preheat oven to 300 degrees F.

Combine ingredients in a large oven-safe stew pot and bake, covered, for 1 hour or heat in crock pot on low for about 2 hours.

Tzatziki (Greek Yogurt and Cucumber Sauce)

2010-01-05T10:27:00.001-08:00

From KalynsKitchen.com

Makes about 3 1/2 cups. You can cut the recipe in half, but it's so good, you really shouldn't. Recipe courtesy of Georgette.

3 C. Greek Yogurt (available at Chester’s) or regular plain yogurt, strained

juice of one lemon (about 3 T)

1 garlic clove, chopped

2 medium cucumbers, seeded and diced

About 1 Tbsp. kosher salt for salting cucumbers

1 Tbsp. finely chopped fresh dill (can substitute mint leaves for a slightly different version)

Kosher salt and fresh ground black pepper to taste

If you don't have Greek yogurt, strain plain yogurt. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Dice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

(In my rush, I skipped salting the cucumbers when I made it. -AC)

Kalyn's Chicken Souvlaki

2010-01-05T10:26:00.001-08:00

From KalynsKitchen.com

This is traditionally made with lamb, but is also good with beef or pork chops. This Greek recipe is good served with Tzatziki sauce made from yogurt, cucumbers, onions, garlic, and dill. The recipes could also be used in gyros (pronounced yeeros) which I’ve tried and liked. The meat is placed in a soft flat bread, with lettuce and tomatoes and topped with Tzatziki – mouthwatering!

-AC

Chicken Souvlaki

Makes 4-6 servings

4-6 boneless, skinless chicken breasts

skewer sticks (if using wooden, soak in water first)

Marinade:

1/2 cup olive oil

1/2 cup fresh squeezed lemon juice

1 T red wine vinegar

1 T finely minced garlic (or garlic puree from a jar)

1 T dried oregano (use Greek or Turkish oregano)

1 tsp. dried thyme

Trim all visible fat and tendons from chicken breasts, then cut each bread into about 6 crosswise strips. (I made the strips about 1 inch thick.) Put chicken strips into large Ziploc bag or plastic container with a tight-fitting lid.

Combine olive oil, lemon juice, vinegar, garlic, oregano, and thyme and stir together with a whisk or spoon. Pour marinade into Ziploc bag or plastic container, seal, and squeeze bag or turn container over and shake gently so all pieces of meat are well-coated with marinade. Put into refrigerator and marinate 8 hours or more.

To get ready to grill, remove chicken from refrigerator and let it come to room temperature, then drain chicken pieces and thread onto skewers. I put six pieces on each skewer, and folded over each piece of chicken so it wouldn't spin around on the skewers. Spray grill with nonstick spray or mist with olive oil, then preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for a few seconds at that heat.)

Grill skewers about 12-15 minutes, turning often. Souvlaki is done when the chicken is slightly browned and firm, but not hard to the touch.

Serve with Tzatziki Sauce.

In a conversation with Elaine Mezzo who runs a bed and breakfast in John Day she suggested alternating vegetables and meat on the kebobs, like green and red bell peppers and mushrooms with a little salt and pepper and brushed with olive oil. Also, brush pita bread with olive oil and crisp on the grill to serve with the sauce. Thanks Elaine!

'Have you eaten your rice today?'

2010-01-05T10:24:00.000-08:00

Kusherie (Brown Rice and Lentils) - Eygpt

Did you know that there are more than 40,000 varieties of rice?

I didn’t know that until I attended a class called “The International Flavor of Rice” at the Church of Jesus Christ of Latter-day Saints cultural hall on May 28.
This class was one of a series to encourage people to store food, and to teach them how basic staples can be used.
A class featuring Dutch-oven cooking is planned for July.
We also learned from Ginger Haney, the instructor who researched the staple, that a common greeting in China is, “Have you eaten your rice today?”
Other tidbits I found on the Internet:
In China, at the beginning of the new year, people do not say, “Happy New Year!” but “May your rice never burn!”
In Taiwan, China, & Japan death is symbolized by chopsticks stuck into a mound of rice.
In Singapore, a good job is an iron rice bowl, and being out of a job, a broken rice bowl.
In Japan, auto titans are even rooted in the rice fields: Toyota means bountiful rice field and Honda means main rice field.
In Lao PDR and Thailand, the phrase for eating rice is synonymous with eating food.
Sources: W.W. Williams, "From Asia’s Good Earth," Hemispheres, December 1996. IRRI, Sustaining Food Security Beyond the Year 2000, Medium-Term Plan 1998-2000, 1997
From, “Rice and Japanese Culture” by Yoko Kano June 29, 2004 at Duke University “What do you Know About Asia.”
Out of the dozen or so dishes that were available to sample I chose just a few that I especially liked, and I invite you to share your favorites - just add them in the comments section or email them to me at angel@bmeagle.com.
Thai Chicken and Rice Soup
While this recipe does call for fish sauce, trust me, it is not even slightly fishy tasting - it just adds to the overall flavor, which is very good!

Coconut Rice - Brazil
Serve as a side dish with chicken, steak or pork - add pineapple chunks or slices if you like. Serves 4-6.

Arroz con Leche (Milk with Rice) - Peru
This recipe, submitted by Merry Henry of Mt. Vernon, would make a yummy dessert.

Kusherie (Brown Rice and Lentils) - Eygpt
Kathy Bates of Prairie City who prepared this dish said she made it with two onions instead of three and she used a gourmet-type of brown rice. It was delicious Kathy!

Thai Chicken and Rice Soup

2010-01-05T10:22:00.000-08:00

While this recipe does call for fish sauce, trust me, it is not even slightly fishy tasting - it just adds to the overall flavor, which is very good!
8 C. chicken stock
4 C. water
1 Tbsp. Thai green curry paste
4 garlic cloves, coarsely chopped
1 (2-inch) piece peeled fresh ginger, coarsely chopped
1 tsp. coriander seeds, crushed
2 C. loosely packed whole fresh cilantro leaves plus 1/2 C. chopped
1 C. jasmine rice
3/4 lb. boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips
1 14 oz. can unsweetened coconut milk, stirred well
1/4 lb. snow peas, trimmed and cut diagonally into 1/4 inch strips
2 Tbsp. Asian fish sauce
2 Tbsp. fresh lime juice
1 1/2 tsp. salt, or to taste
Combine stock, water, curry paste, garlic, ginger, coriander seeds and whole cilantro leaves in a 3 to 4 quart saucepan, simmer, uncovered until ginger is softened, about 15 minutes. Pour through a paper towel lined sieve into a 5 to 6 quart heavy pot and discard solids. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes.
Add chicken and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes. Stir coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes. Remove from heat and stir in lime juice, salt and chopped cilantro. Serve with lime wedges. Serves 8 main course settings.

Arroz con Leche (Milk with Rice) - Peru

2010-01-05T10:21:00.003-08:00

This recipe, submitted by Merry Henry of Mt. Vernon, would make a yummy dessert.
2 C. water
1 can evaporated milk
2 cans of sweetened condensed milk
1 C. rice
1 tsp. vanilla extract
lemon peel (optional)
1 cinnamon stick
ground cinnamon
Soak rice in cold water for one hour, drain. In heavy saucepan bring rice water and cinnamon stick(s) to a boil. Add optional lemon peel, lower heat and simmer until rice is cooked. When rice is very well cooked remove cinnamon stick(s) and lemon peel, add vanilla extract, evaporated milk and sweetened condensed milk. Cook, stirring constantly until it reaches desired consistency. Place in individual serving cups and chill for about 1 1/2 hours. Garnish with ground cinnamon and cinnamon stick before serving. Serves 4-6.

Coconut Rice - Brazil

2010-01-05T10:21:00.001-08:00

1 Tbsp. butter
1 tsp. brown sugar
2 tsp. kosher salt
2 C. jasmine rice, washed and drained
1 14 oz. can of coconut milk
2 C. water
1/2 C. chicken broth
1/4 C. sweetened coconut flakes (optional)
Rinse jasmine rice, drain for 15 minutes. Melt butter in a saucepan over medium heat. Add brown sugar and salt, stir until dissolved. Turn heat to high, add rice and stir until all grains are coated evenly. Add coconut milk, chicken broth and water. Stir occasionally to prevent grains from sticking to bottom. When boiling immediately cover with tight fitting lid, turn heat to medium-low and simmer for 20 minutes. Stir rice occasionally to prevent sticking. Remove pan from heat, but do not open lid. Let sit for 10 minutes. While rice is cooking, toast coconut flakes in a dry skillet as soon as flakes are golden brown, about 2 minutes. Sprinkle coconut over rice. Serve as a side dish with chicken, steak or pork - add pineapple chunks or slices if you like. Serves 4-6.

Kusherie (Brown Rice and Lentils) - Eygpt

2010-01-05T10:20:00.003-08:00

From Kathy Bates

Kathy Bates of Prairie City who prepared this dish said she made it with two onions instead of three and she used a gourmet-type of brown rice. It was delicious Kathy!
Topping:
2 T. olive oil
3 medium onions, thinly sliced 4 cloves garlic, minced
Base:
2 Tbsp. olive oil
1 C. lentils
3 C. boiling water or stock
1 tsp. salt
Pepper to taste
1 1/2 C. brown rice
1 C. boiling water
Sauce:
3/4 C. tomato paste
3 large diced tomatoes and 2 small cans tomato sauce
1 green bell pepper, seeded and chopped
celery leaves, chopped (optional)
1/2 tsp. salt
1 tsp. ground cumin
1/4 tsp. cayenne pepper or crushed red chilies, to taste
Put four cups of water or stock on to boil.
Prepare topping: In small skillet over medium-low heat, saute onions and garlic in oil until caramelized. This takes quite awhile, so start it first.
Prepare lentils and rice: Heat 2 Tbsp. olive oil in large heavy saucepan or skillet with lid over medium heat. Add lentils and brown about 5 minutes, stirring often. Very slowly add 3 cups boiling water or stock. Lentils will pop out of pan if water is added too quickly. Add salt and pepper and cook 20 minutes more. Stir in rice and remaining cup of boiling water or stock and bring to boil. Reduce heat, cover and simmer 25 (up to 40) minutes. Do not stir.
Prepare sauce: In large saucepan, combine tomato paste, tomatoes (or substitute) chopped bell pepper, celery leaves, salt, cumin and cayenne or chilies. Bring to boil, then reduce heat and simmer 20 minutes or until rice and lentils are done.
To serve: Spoon sauce over rice and lentil mixture. Top with browned onions. You may also omit sauce and substitute plain yogurt, or use yogurt in addition to sauce. Serves 6.

Just in time for Easter: Crepes from Angel's Kitchen

2010-01-05T10:20:00.001-08:00

Crepes say springtime. They aren’t my specialty, however, I heard there is an interest out there for a recipe for them on the Kitchen blog. This recipe comes from a relative who loves crepes. Bring on spring!

Crepes

3 c. flour

1/2 c melted margarine

3 c. milk

1/2 teas. salt

1/2 teas. vanilla

3 eggs

1/4 c. sugar

Mix and cook on med. in a Teflon or well oiled pan.

Fillings and toppings:

Glazed fruit with whipped cream, pudding, ice cream on top or simply sprinkle w/ powdered sugar.

If nonsweet fillings are used, reduce sugar to 1 Tbsp. Fillings could include sausage, eggs, seafood, cheese, pizza toppings or anything you like.

Soup's on!

2010-01-05T10:19:00.000-08:00

Winter’s not over yet. Until the dark clouds clear and the evening chill warms, the thought of a nice bowl of soup and some bread for lunch or dinnertime sounds pretty good. Share your favorite recipes any time – your comments are always welcome!

Toasted Bread, Bean and Vegetable Soup

Broccoli Cheese Soup

Olive Garden Toscana Soup

Crescent Rolls

Marie Callender’s Famous Golden Cornbread

Toasted Bread, Bean and Vegetable Soup

2010-01-05T10:16:00.006-08:00

This recipe was found in a recent Sunset Magazine. It’s a hearty soup for a winter-won't-ever-end day. It’s easy to fix and healthy.

About 3 Tbsp. olive oil, divided

1/2 white onion, chopped

2 garlic cloves, minced

2 medium carrots, chopped into 1/2-inch pieces

2 celery stalks, chopped into 1-inch pieces

1 1/2 quarts chicken broth

1 can (15 oz) cannellini (white) beans, drained and rinsed

4 whole canned tomatoes, quartered plus some juice

2 C. chopped Swiss chard

4 C. rough-textured day-old bread (like a french loaf), ripped into 1-1/2 inch pieces

Salt and pepper

2 Tbsp. each chopped fresh basil and cilantro

Parmesan cheese, grated (optional)

Heat 1 Tbsp. olive oil in large pot and saute onion and garlic until transparent, about 5 minutes. Add carrots and celery and cook, stirring often, about five minutes. Stir in broth and beans, bring to a boil, reduce heat, cover and simmer about 15 minutes.

Add tomatoes and chard and simmer another 15 minutes.

Meanwhile, preheat oven to 350 degrees. Put bread pieces on a baking sheet. Drizzle with 2 Tbsp. olive oil, sprinkle with salt and pepper, and toast in oven until slightly golden, about 10 minutes.

Just before serving soup, add basil and cilantro and season to taste with salt and pepper.

Ladle soup into bowls and put crusty croutons on top. Add Parmesan if you wish.

Olive Garden Toscana Soup

2010-01-05T10:16:00.002-08:00

From the “Top Secret Restaurant Recipes” cookbook by Todd Wilbur.

2 3/4 C. chicken stock or broth

1/4 C. heavy cream

1 medium russet potato

2 C. chopped kale

1/2 lb. spicy Italian sausage

1/4 Teas. salt

1/4 Teas. crushed red pepper flakes

1. Combine the stock and cream in a saucepan over medium heat.

2. Slice the unpeeled potato into 1/4-inch slices, then quarter the slices and add them to the soup.

3. Add the kale.

4. Grill or saute the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2-inch thick. Add the sausage to the soup.

5. Add the spices and let the soup simmer for about 1 hour. Stir occasionally.

Serves 4 as an appetizer, 2 as an entree.

Crescent Rolls

2010-01-05T10:16:00.000-08:00

I begged this recipe from a friend in Ashland after eating a dinner at their home. They’re tasty and have a nice look to them also. My sister-in-law who recently attended a Cooking With Beans class said she tried substituting the butter with 1/2 c. of mashed or blended white beans, drained, and it tastes the same, very good.

1 Tbsp. yeast

1 Tbsp. sugar

2 Tbsp. lukewarm water

Mix.

1 C. milk

3/4 teas. salt

1/2 C. butter

1/2 C. sugar

4 C. flour

3 eggs, beaten

Scald milk, add butter, cool to lukewarm. Add other ingredients, cover and let rise 5-6 hours (double in size). Knead one or two times. Divide in half. Roll into a circle, 1/8" thick, 12-15" across. Cut circle into 16 pieces (in pizza fashion). Roll each from the large to the small end and shape like a crescent. Place on cookie sheet, 16 to a sheet, 1" apart. Let rise 2-3 hours. Bake 5-6 minutes at 375.

Makes 32 rolls.

Marie Callender’s Famous Golden Cornbread

2010-01-05T10:15:00.001-08:00

This recipe is a family favorite from Todd Wilbur’s book “Top Secret Restaurant Recipes.” This cornbread has a cake-like texture, and tastes great with or without the honey butter. Sometimes our family enjoys having this cornbread with chili.

1 1/4 C. all-purpose flour

3/4 C. cornmeal

2 Teas. baking powder

1/3 C. sugar

3/4 Teas. salt

1 1/4 C. whole milk

1/4 C. shortening

1 egg

Honey Butter:

1/2 C. (1 stick) butter, softened

1/3 C. honey

1. Preheat the oven to 400 degrees F.

2. Combine the flour, cornmeal, baking powder, sugar and salt in a medium bowl.

3. Add the milk, shortening and egg and mix only until all the ingredients are well combined.

4. Pour batter into a greased 8X8-inch pan.

5. Bake for 25 to 30 minutes or until the top is golden brown. Let the cornbread cool slightly before slicing it with a sharp knife into 9 pieces.

6. For the honey butter, use a mixer on high speed to whip the butter and honey together until smooth and fluffy.

Cooking with kids

2010-01-04T14:22:00.000-08:00

Pretzels and Valentine cars are a hit

When boredom sets in for the kids, try these recipes for fun with them.

Kids can get creative with shaping soft pretzels. They can either have fun rolling them out like snakes and making the traditional pretzel shape or make other fun shapes like spirals or letters.

The Valentine’s Day cars are a blast to make also, but they may not last long enough to give away to a special friend!

Aunt Annie's Soft Pretzels

Valentine's Day Cars (Video)

Valentine's Day Cars (Video)

2010-01-04T14:21:00.000-08:00

Idea from Family Fun magazine Feb. 2009

These make a fun project for kids. Let them get creative! My kids added army men on top of theirs.
4 boxes of conversation heart candy (or more)
1 bag mini Reese’s Peanut Butter Cups
1 bag mini Hershey’s candy bars
1 bag Hershey’s kisses
Double stick tape
Use double stick tape to attach peanut butter cup wheels to the candy heart boxes. Tape on miniature chocolate bars for the roof, windows and grill. We used candy kisses for dual exhaust pipes.

Aunt Annie's Soft Pretzels

2010-01-04T13:26:00.000-08:00

From cdkitchen.com

Ready in: 30-60 minutes
Serves/Makes: 12

Ingredients:
1-1/2 C. warm water
1-1/8 tsp. active dry yeast
2 Tbs. brown sugar
1-1/8 tsp. salt
1 C. bread flour
3 C. regular flour
2 C. warm water
2 Tbs. baking soda
To taste coarse salt
4 Tbs. butter (melted)

Directions:
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 oven for about 10 minutes or until golden. Brush with melted butter and enjoy!
Toppings: after you brush with butter try sprinkling with coarse salt. or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!

Here’s to a healthy start to 2009!

2010-01-04T13:25:00.000-08:00

JOHN DAY – OK, it’s January now and some of us may wonder how many extra pounds we packed on during the holidays. We can forget about that. Let’s just say it’s time to start anew and try out a few healthy recipes and get the new year off on the right foot!

In this blog, I’m including a few health-conscious recipes gathered from the community. Please send us your favorites and be a part of Grant County’s growing online recipe book!

Yummy Spinach Salad with Poppyseed Dressing

Million-Dollar Cookies

Taco Salad

Balsamic Glazed Chicken

Hamburger Skillet Oreganato

Greek Hillbilly Salad

Cholesterol Watcher's Quiche

Western Sizzlin Teriyaki Chicken Breast

Yummy Spinach Salad with Poppyseed Dressing

2010-01-04T13:20:00.001-08:00

By Joelene Floyd

Salad ingredients:
1 head lettuce
1 bunch spinach
3/4 lb. sliced mushrooms
1/2 lb. shredded swiss cheese

Sprinkle on top:
1/2 lb. cooked crumbled bacon
1 can mandarin oranges, drained
1/2 C. glazed slivered almonds (To glaze almonds: cook on stovetop over low heat 1/2 cup slivered almonds with 3 Tbs. sugar, stirring for about 5-10 min., adding a 1/2 tsp. of water during the process.)

Dressing:
1 Tbs. poppy seeds
1/2 C. white vinegar
3/4 C. oil
2 Tbs. mustard (prepared)
1/3 C. sugar
1/3 C. grated onion
3/4 tsp. salt

“I like to use romaine lettuce and to add more fresh veggies to mine like: broccoli, cauliflower, shredded carrots, cranberries or raisins,” Joelene said. “You can make this anyway you wish.”

Million-Dollar Cookies

2010-01-04T13:19:00.005-08:00

By Sherry Dress of Naturally Yours health-food store
(Some of the less well-known ingredients may be found at Naturally Yours.)

2 C. spelt four
1/2 C. butter
1/2 C. coconut oil (all coconut oil - one cup - can be used in place of butter)
2 C. sucanat, a less processed brown sugar
2 Tbs. vanilla
2 eggs, or mix 3 Tbs. applesauce, 1 Tbs. water, 2 Tbs. psyllium husk as egg replacer
2-1/2 C. oat flour or blend up oatmeal
1 Tsp. baking soda
1 Tsp. baking powder
Chocolate or carob chips, to your liking
1 C. coconut flakes

Optional: Add slivered almonds or other nuts, raisins, dates or other dried fruit, sesame seeds or flax seeds.

Preheat oven to 400 degrees F.

Mix butter, oil, sugar vanilla and eggs until creamy. In a separate bowl mix the dry ingredients, only until moist. Combine the dry and wet mixtures and then add the chips, coconut flakes and other extra ingredients you like. Place one-inch balls of dough on greased cookie sheet and bake 6-8 minutes, being careful not to overbake.

Cool for two minutes on cookie sheet before placing on wire racks - a secret to making moist cookies.

Taco Salad

2010-01-04T13:19:00.003-08:00

Contributed by Wendy Cleaver

This recipe comes from the "Take Shape for Life Program"

5 oz. ground turkey
1 Tbs. taco seasoning
2 Tbs. salsa
1 C. Romaine lettuce
1 C. iceberg lettuce
1/2 C. tomatoes, diced
1 Tbs. water

Brown the turkey, drain and add water and taco seasoning. Simmer on low heat for 5 min. Prepare lettuce and tomatoes and top with turkey and salsa. 1 serving.

Balsamic Glazed Chicken

2010-01-04T13:19:00.001-08:00

Contributed by Wendy Cleaver

This recipe comes from the "Take Shape for Life Program"
Wendy says finding different ways to season food can make healthy meals more interesting to eat.

4 chicken breasts boneless skinless
onion slices, to your taste
1/8 C. water
2 Tbs. balsamic vinegar

Rub:
2 cloves garlic, minced
4 Tbs. fresh rosemary leaves, chopped
1 Tbs. black pepper
2 Tbs. extra virgin olive oil

Rinse chicken, pat dry. Combine ingredients for rub and place on chicken. Cover and refrigerate for 3 hours or overnight. Bake at 350 degrees F.
Put onion slices in the bottom of casserole dish top with chicken. Pour balsamic vinegar mixed with water over the chicken. Roast for 45 minutes until thoroughly cooked. Serve with broccoli. Serves 4.

Hamburger Skillet Oreganato

2010-01-04T13:18:00.002-08:00

Contributed by Scotta Callister

This recipe comes from a cookbook on her shelf, “The International Slim Gourmet Cookbook” by Barbara Gibbons
1 lb. lean ground beef
2. C. plain tomato juice
2 Tbs. Chianti or any dry red wine
1 large onion, sliced
2 medium zucchini, thinly sliced
1 Teas. oregano or Italian seasoning
1/2 Teas. fennel seeds (or try nutmeg)
Garlic salt and freshly ground pepper to taste
2 Tbs. grated sharp Romano cheese

Spray a large nonstick skillet or electric frying pan with cooking spray for no-fat frying. Flatten the ground meat in the skillet over high heat. When under side is brown, break up into chunks and turn over. Continue to cook until chunks are well browned. Drain off any fat carefully.

Add remaining ingredients except cheese. Cover and cook five minutes. Uncover and continue to cook until all liquid has evaporated, leaving a thick tomato sauce. Sprinkle on cheese and serve straight from the skillet. Makes four servings, about 220 calories each.

Greek Hillbilly Salad

2010-01-04T13:18:00.000-08:00

From “The International Slim Gourmet Cookbook” by Barbara Gibbons
1 small cucumber
1 small onion, minced
2 tomatoes, cubed
1 Tbs. olive oil
1 Tbs. lemon juice
4 black olives, sliced
2 Tbs. olive liquid (from jar)
Salt, garlic salt, and coarsely ground black pepper
1 oz. cubed Feta cheese or Provolone

Peel and quarter the cucumber lengthwise, then strip away and discard the seeds. (This step may be omitted; the seeds are high in fiber - good for calorie counters.) Then slice the cucumber into bite-size chunks. Add remaining ingredients. Four servings, 90 calories each.

Cholesterol Watcher's Quiche

2010-01-04T13:17:00.001-08:00

From “The International Slim Gourmet Cookbook” by Barbara Gibbons
Polyunsaturated Oil Pastry:
3/4 C. flour
1/2 tsp. salt
1/4 tsp. baking soda
3 Tbs. safflower oil (or canola)
4-6 tsp. ice water

Filling:
2 C. low-fat cottage cheese
1 Tbs. arrowroot or cornstarch
1 Tbs. lemon juice
3 eggs whites
1 tsp. salt
3 ounces lean cooked ham, cubed
2 onions, finely chopped
1-2 drops yellow food coloring (optional)
2 Tbs. grated Parmesan cheese

Prepare the pastry first. Stir dry ingredients together. Cut in oil with a fork; add only as much ice water as needed, until pastry will leave the sides of the bowl. Flatten, wrap, and chill. Roll out on a floured board with a floured roller. Line a round 9-inch nonstick cake pan, discarding the excess.

Beat the cottage cheese, arrowroot, and lemon juice smooth. In another bowl, beat the egg whites and salt until soft peaks form. Gently fold together the cottage-cheese mixture, the egg-white mixture, the ham and onions. Stir in yellow food coloring, if desired. Spoon the mixture into the pie crust and sprinkle with Parmesan cheese. Bake in a preheated 350-degree oven for 1 hour, or until set. Six meal-size servings, 225 calories each; sixteen appetizer servings, 85 calories each.

Western Sizzlin Teriyaki Chicken Breast

2010-01-04T13:16:00.002-08:00

From “Top Secret Restaurant Recipes” by Todd Wilbur
Teriyaki Sauce:
3/4 C. water
1/2 C. soy sauce
1 slice onion, quartered (1/4-inch thick)
2 nickel-size slices peeled gingerroot, halved
2 cloves garlic, quartered
1/3 C. sugar
1/3 C. pineapple juice (from canned pineapple slices)
2 Tbs. vinegar
1 Tbs. cornstarch

4 boneless, skinless chicken breast halves
4 canned pineapple slices in juice (5.5 oz. can)

1. Combine 1/2C. water (use 1/4 C. water later) with the soy sauce in a small saucepan over high heat. Add the onion, gingerroot, and garlic. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
2. Strain off the onion, ginger and garlic and return the liquid to the saucepan over low heat. Discard the vegetables.

3. Add the sugar, pineapple juice and vinegar to the pan.

4. Combine the cornstarch with the remaining 1/4 C. water in a small bowl and stir to dissolve any lumps. Remove the teriyaki mixture from the heat, add the cornstarch, then put it back in the heat. Continue to simmer, stirring often, for 1 minute or so, until the mixture thickens. This will make about 1 C. of marinade.

5. When the teriyaki sauce has cooled, pour half of it over the chicken breasts arranged in a covered container or casserole dish. Keep the other half of the sauce for later to brush over the chicken while it grills, and to serve on the side as additional marinade. Marinate the breasts in your refrigerator for at least 2 hours.

6. When you are ready to cook the chicken, preheat your barbecue or stovetop grill to high. Grill the chicken on each side for 5-7 minutes or until done. When you flip the chicken over the first time, put a slice of pineapple on top of each breast, and brush with the leftover teriyaki sauce. When the chicken is done, serve with rice and/or steamed vegetables.

Here are the 12 Cookies of Christmas!

2010-01-04T13:16:00.000-08:00

Twelve treats for your Christmas trays

Christmastime’s a-comin’ and it’s time to crack open the cookbooks and decide which sweet treats we’ll make for goody trays to give to family and friends.
It’s hard to choose a favorite when there are so many good ones, so I’m sharing 12 on the recipe blog -www.myeaglenews.com/kitchen. Several in the mix come from Grant County kitchens.
Check out all the recipes, and feel free to add your own cookies, candies, quick breads and other mouth-watering delights.

Dixie Beard's Cracker Candy

Louise Nelson’s Kisses Peanut Butter Blossoms

Louise Nelson’s Cranberry Bars

World Peace Cookies

Jim Johnston’s Oreo Truffles

Dan’s Date Cookies by Kathryn McKrola

Rozanne Mullin’s Chocolate Covered Cherries

Ineta Carpenter’s Gingerbread Cookies

Citrusy Shortbread Cookies

Joan Bowling’s Refrigerated Sugar Cookies

Ineta Carpenter’s Gingersnap cookies

Ineta Carpenter’s Cake Mix Cookies

Ineta Carpenter’s Cake Mix Cookies

2010-01-04T13:15:00.001-08:00

1 pkg of any flavor cake mix, except carrot
1 cube butter
1 egg

Mix well and drop by spoonfuls on ungreased cookie sheet. Bake at 350 F for 8-9 minutes.
An alternative (by Joan Bowling):
1 pkg cake mix
1/3 c. oil
2 eggs, beaten
No eggs, no oil alternative (by Joan Bowling):
Three overripe bananas two cups oatmeal and makes a moist cookie that is fat free.

Ineta Carpenter’s Gingersnap cookies

2010-01-04T13:14:00.001-08:00

1 1/2 C. margarine
1/2 C. molasses
2 C. sugar

Cream ingredients then add:
2 eggs
Mix well, then add:
4 teas. baking soda
2 teas. ginger
2 teas. cinnamon
2 teas. cloves
4 cups flour
Mix well and drop by spoonfuls on cookie sheet and bake for 10 mins. at 350 F.
If you want them crispy leave on cookie sheet for 1 minute, for chewy remove immediately.

Dixie Beard's Cracker Candy

2010-01-04T13:09:00.001-08:00

Ingredients:
butter for spreading on foil
1 C. butter
1 C. brown sugar
Saltine crackers
chocolate chips
chopped nuts, optional

Line a large cookie sheet with foil. Smear foil with butter and line with crackers. Preheat oven to 350 F.
In a saucepan combine 1 C. packed brown sugar and 1 C. butter. Heat to boiling, stirring constantly. Boil for three minutes, still stirring constantly. Take off heat and immediately pour over crackers, covering them evenly. Sprinkle chocolate chips and nuts over and put in oven for 5 minutes or until it’s bubbling (may take longer).
After candy cools lift the foil to pop crackers up.

Louise Nelson’s Kisses Peanut Butter Blossoms

2010-01-04T13:08:00.004-08:00

48 Hershey’s Kisses chocolates
1/2 C. shortening
3/4 C. creamy peanut butter
1/3 C. granulated sugar
1/3 C. packed light brown sugar
1 egg
2 tables. milk
1 teas. vanilla
1 1/2 C. all purpose flour
1 teas. baking soda
1/2 teas. salt
granulated sugar to roll cookies in before baking

Preheat oven to 375 F. Remove foil from Kisses. Beat the shortening an peanut butter in a large bowl until well blended. Add the sugars and beat until fluffy. Add egg, milk and vanilla and beat well. Stir the flour, baking soda and salt and gradually beat into the rest of the mixture. Shape the dough into 1" balls and roll in granulated sugar and place on ungreased cookie sheet. Bake for 8-10 minutes until lightly browned. Immediately press candy kiss into each cookie. Remove to a wire rack and let them cool completely - as they cool the cookies will crack around the edges. If you are stacking the cookies, wait until completely cooled.

Louise Nelson’s Cranberry Bars

2010-01-04T13:08:00.002-08:00

1 1/2 C. graham cracker crumbs (about 24)
1/2 C. butter or margarine melted
1 1/2 C. white baking chips
1 1/2 C. dried cranberries, roughly chopped
1 14 oz. can of sweetened condensed milk
1 C. dry flaked coconut
1 C. pecan halves

Combine graham crackers and butter and press into a greased 13x9 baking pan. In a bowl combine remaining ingredients and mix well. Gently spread over crust. Bake at 350 F for 25-28 minutes until the edges are golden brown. Let pan cool on wire rack then cut into bars. Should yield about 3 doz.

Louise says, “It’s sweet but it’s good.”

World Peace Cookies

2010-01-04T13:08:00.000-08:00

Found at www.splendidtable.org, excerpted from “Baking: From My House to Yours” by Dorie Greenspan. I also saw this recipe in the Oregonian FoodDay sometime ago.

These were on Christmas trays our family put together in 2007. They have a nice chocolatey and salty taste to them - try the sea salt. It can be found at the grocery store and Naturally Yours. -AC
Makes about 36 cookies
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

1. Sift the flour, cocoa and baking soda together.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.
4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)
Getting Ready to Bake:
5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them — don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.
7. Bake the cookies one sheet at a time for 12 minutes — they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

Jim Johnston’s Oreo Truffles

2010-01-04T13:07:00.003-08:00

The Johnstons brought these to our home one year and they have been a family favorite ever since.

1 pkg Oreos, ground fine with food processor
1 1/2 , 8 oz pkg cream cheese, room temperature and microwave a little (30 seconds or so).
Mix well. Chill.
Roll into balls then dip in melted chocolate bark (1/2 package) dip with toothpick and chill.
To make more, and use all cream cheese, use another 1/3 pkg of Oreos and 2 pkgs of cream cheese.

Dan’s Date Cookies by Kathryn McKrola

2010-01-04T13:07:00.001-08:00

Submitted by Beth Spell

Beth says, “This is my mother’s (Kathryn McKrola) recipe for my brother’s favorite Christmas cookie. I think this is a double recipe - she has another that is a triple recipe, as he really liked these cookies, and she wanted to have plenty.”
4 C. brown sugar
4 eggs, beaten
2 C. shortening or margarine
7 C. flour
2 teas. vanilla
2 C. dates, chopped
2 C. nuts, chopped
4 tables. cream
2 teas. cream of tartar
2 teas. baking powder
5 drops maple flavoring (not pancake syrup but the extract)
1. Cream sugar eggs, and shortening (she always used Parkay margarine for baking, I use butter)
2. Mix in flavorings and cream (half and half works)
3. Add dry ingredients, mix well and add nuts (we use pecans)
4. Form into rolls about 2-2 1/2 inches in diameter about 8-10 inches long, wrap in wax paper and chill over night
5. Slice into slightly over 1/4 inch slices and bake at 400 F for 10 minutes or until lightly golden.

Rozanne Mullin’s Chocolate Covered Cherries

2010-01-04T13:06:00.004-08:00

This is one of Rozanne’s Christmas traditions that everyone in the family looks forward to!

Place maraschino cherries on a cookie sheet, or other surface that will fit in your freezer, so that they are not touching. Freeze for a few hours or overnight. In a crock pot melt in equal parts milk chocolate chips and chocolate almond bark.
Dip cherries in chocolate mixture using a toothpick, skewer or a small size knitting hook (don’t laugh - a cherry on a hook like that doesn’t fall off!). If you have a knitting hook you’ll also want a toothpick to carefully slide the cherry off and onto wax paper or foil.
Let them set up and enjoy! Be sure to make a few extra!
(If you don’t plan on making too many, you could try melting the chocolate mixture - break up the chocolate almond bark - in the microwave. Try heating it for one minute, then stop and stir every 30 seconds so it doesn’t overcook.)