|
Dover Post
  • WELCOME TO MY KITCHEN: When seemingly good recipes go bad, go back to basics

  • We've had another week of “kitchen disasters”. Spicer even suggested that in this column I feature recipes that you DO NOT WANT to try. But, I would not ask you to repeat the frustrations that I have experienced. At first I tried to blame the failures on a faulty oven but a quick check with my trusty oven thermo...
    • email print
  • We've had another week of "kitchen disasters". Spicer even suggested that in this column I feature recipes that you DO NOT WANT to try. But, I would not ask you to repeat the frustrations that I have experienced. At first I tried to blame the failures on a faulty oven but a quick check with my trusty oven thermometer took away that excuse. Therefore, again at Spicer's suggestion, I'll pull out recipes from the past that we have tested and enjoyed.
    During my "recovery period" I spent a lot of computer time on Pinterest looking at the photos of tasty looking treats that people were raving about. I made note of a lot of recipes and printed them out when we got back. Now I'm beginning to wonder how carefully some of those recipes are proof-read before they are submitted. My own past experience has shown me how easy it is to miss-type a measurement or leave out an ingredient and, I suspect, similar problems resulted in the recipes that went (almost directly) from the oven into the trash can. Is there anything more disheartening than turning over a cake pan and having a very runny mess flop out?
    This column's recipes are pulled out of my trusty old tested recipe box. This quick-to-fix potato "casserole" recipe comes from a 1974 Better Homes and Gardens magazine. Another one came from Spicer's mother in 1968 and I remember being amazed that someone used cabbage as a vegetable rather than just for cole slaw. The third recipe for Scalloped Asparagus offers a good way to use up leftover cooked fresh asparagus, and any day now you'll be able to purchase locally grown asparagus for this.
    To contact Judi Leaming, email leamingjudi@gmail.com.
    MASHED POTATO STUFFING CASSEROLE
    Dry, instant mashed potato flakes for 12 servings
    2 chicken bouillon cubes
    1/2 cup hot water
    2 cups herb-seasoned stuffing mix
    1 beaten egg
    1 tablespoon instant minced onion
    1 tablespoon snipped fresh parsley
    1/4 teaspoon celery salt
    1/8 teaspoon ground black pepper
    Paprika
    Lightly grease a shallow 2-quart baking dish and set aside. Prepare instant mashed potatoes to serve 12 according to package directions; set aside. Dissolve bouillon cubes in hot water. Place stuffing mix in a large bowl and pour dissolved bouillon over the stuffing mix, tossing to blend then mix egg, onion, parsley, celery salt and pepper into the stuffing mixture. Fold prepared mashed potatoes evenly into the stuffing mix. Spread evenly into prepared baking dish. Sprinkle with paprika. Cover and bake in preheated 350-degree oven for 30 minutes or until heated through. Serves 8 to 10.
    ESCALLOPED CABBAGE
    1 medium head cabbage, shredded
    Page 2 of 2 - 1 (10-ounce) can cream of mushroom (or celery) soup
    1/4 cup milk
    1 cup grated sharp Cheddar cheese
    Italian seasoned bread crumbs
    Preheat oven to 375 degrees. Lightly grease a shallow 2-quart baking dish and set aside. Place shredded cabbage in a large saucepan or skillet and cover with lightly salted water. Bring to a boil and cover for about 7 minutes. Drain and spread into prepared baking dish. Blend together condensed soup, 1/4 cup milk and these cheese and mix. Spread over hot, drained cabbage. Lightly sprinkle bread crumbs over top and bake in preheated oven for 15 to 20 minutes until hot and bubbly. Serves 4 to 6.
    SCALLOPED ASPARAGUS
    2 cups cut-up fresh asparagus, cooked and drained
    4 hard-boiled eggs, peeled and sliced
    3 tablespoons butter, divided usage
    2 tablespoons all-purpose flour
    1/4 teaspoon salt
    1/8 teaspoon ground black pepper
    1 cup evaporated milk
    1/2 cup water
    1/4 cup bread or cracker crumbs
    Preheat oven to 350 degrees. Lightly grease a 1-quart baking dish and set aside. Arrange cooked asparagus and egg slices in alternate layers in the prepared baking dish. Melt 2 tablespoons of the butter in a small saucepan and stir in flour, salt and pepper. Slowly stir in evaporated milk and water. Heat to boiling. Cook for 1 minute. Pour over asparagus/egg mixture. Melt remaining 1 tablespoon butter and combine with cracker crumbs. Sprinkle over asparagus. Bake in preheated oven for 20 minutes or until crumbs are browned and casserole is bubbly. Serves 4 to 6.
      • calendar