Shucking Corn Made Easy

It's summer.... time for corn on the cob! There's nothing like it at picnics and BBQs. Farmers markets are starting up, so I'm watching for bargains and stocking up for the winter. 

I learned to freeze them with husks on so it's available year round, but husking and taking the silk off was a messy chore at cooking time.  That's until I saw videos showing a nifty microwave method.

Simply cut off thick end of cob about and inch or two, put corn in microwave husk and all, for 4 minutes per ear, then remove with gloves, as it's hot, and shake corn out.  It comes out clean as a whistle ready to season and eat.

We recently did this for a group BBQ microwaving two at a time, then I wrapped the two in foil with husks still on, and placed in the oven on warm until all were done and ready to serve.  When ready to serve, guests took off the foil, shook and squeezed out their corn out, then buttered and seasoned. I like butter, salt, pepper and Parmesan cheese.


Recently my market had corn on the cob @ 3 for $1.

Shucking Corn Made Easy

Fluffy Baked Potato

Who ever thought there was a more perfect way to bake a potato?  I've tried many ways over the years: wrapped in foil with moisture; oiled and pierced, buttered and pierced then baked an hour around 400 or even 450; oven baked, micro-wave baked and so on...

They were all good, yet when I tried this method, I could not believe the difference in taste and texture from other methods —nice crispy skins (my favorite part, slathered with butter and where the vitamins are) and moist, evenly flaky- fluffy inside, like those I've enjoyed at restaurants.

Fluffy Baked Potato
Choose evenly sized potatoes, medium size.
Scrub and wash surfaces. If weighing potatoes, about 5- 6 oz. per potato

Pierce with a fork, a half inch deep all over the surface, about an inch apart, (about 6 - 8 times ) and also on each end.

Lightly rub surface with olive oil (butter could be used), then roll in coarse kosher or sea salt.

Baked on sheet pan on middle rack of oven at 400 degrees for one hour.  Test for done by inserting a knife to see if tender all the way through or use a probe thermometer which should read 210 degrees.

Make a slit on the top and squeeze ends towards middle to open the fluffy potato and top with your choice of condiments: butter, sour cream, chives, bacon bits etc.

Estimated cost: .25 cents or less per potato including condiments.

Crock Pot Mac and Cheese, 2-ways

I've posted my recipe for Baked Mac and Cheese but these two recipes using a slow cooker or crock pot are just as tasty, and couldn't be simpler. One uses dry pasta, the other cooked pasta; and one uses an egg, while the other doesn't.

Both are good and a great side dish with ham, fried chicken, pork, hamburgers or hot dogs.

If not having evaporated milk on hand, make your own by mixing 2/3 non-fat dry with 3/4 cup of water. 

  

This recipe doesn't have a "crunch" on top, but if wanting that, you can spread finished mac and cheese in a serving dish or ramekins, top with buttered crumbs and put under a broiler for a few minutes until the topping crisps up.

I like making mac and cheese then having leftovers around for lunches for a few days.

Crock Pot Mac and Cheese #1
8 oz. (2 cups) elbow macaroni, cooked
2 tsps. olive oil

1 cup evaporated milk, or substitute
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper
dash of Tabasco
1/4 tsp. grated nutmeg
2 cups of Cheddar cheese or a cheese blend
4 Tabs. butter, melted
optional: sour cream for a dollop of garnish

Partially cook macaroni,  about 4-5 minutes; drain in a colander and rinse with hot water. Butter sides and bottom of a 3-1/2- to 4-quart crock pot with about 2 Tabs. of butter.
Combine macaroni with remaining ingredients, including the rest of butter in crock pot and blend well. Cover and cook on low for 2-1/2 to 3-1/2 hours, stirring a few times. 

Can serve with a dollop of sour cream on top or mixed in.

Serves 6-8.

Estimated cost: $2.40 or less; .40 cents a serving or less.

Crock Pot Mac and Cheese #2

8 oz. (2 cups) dry elbow macaroni
12 oz. can of evaporated milk, or substitute

2 cups milk

1 tsp. salt

1/4 tsp. pepper

1 egg

dash of Tabasco

1/4 tsp. grated nutmeg

2 -1/2cups of Cheddar cheese

optional: sour cream for a dollop of garnish

Spray crock pot with non-stick spray. In a bowl mix milk, evaporated milk, egg, and seasonings. Pour into pot, then add dry pasta and cheese and stir well.  Cook on low for 3 to 4 hours. Can serve with a dollop of sour cream on top or mixed in.

Serves 6-8.

Estimated cost: $3.00 or less; .50 cents a serving or less.

Zucchini Relish

With summer arriving, someone inevitably gives me their extra homegrown zucchinis which I use for zucchini bread and zucchini relish.  This relish recipe was given to me by an elderly lady from a bridge group I belonged to back in the late 70's.

She had a garden and invited me and my then primary-grade girls over to help her, and show me how to make this relish.  It was a pleasant afternoon, and of course we came home with several jars as a reward.

This relish is great on sandwiches or hot dogs.  I've made it with and without green peppers.  The pleasant sweet and sour taste with a bit a crunch is delightful.  

If someone offers you their extra zucchini this summer, or you see them at the farmer's market, don't hesitate to snap them up and make relish.  This recipe makes a lot, but can be easily cut in half.

And for that baseball size zucchini someone inevitably tries to give away, take that too!  It can be shredded for relish, or shredded and frozen for later use in soups or breads similar to banana nut bread.

Zucchini Relish
5 cups raw grated zucchini, skins on or not
2 cups grated onion
1 to 2 grated green peppers depending on size; 1 large or 2 medium
2 -1/2 Tabs. salt
3 cups sugar
1-1/4 cups vinegar
1/2 tsp. celery seed
1/4 tsp. pepper
1/2 Tab. nutmeg
1/2 Tab. cornstarch
1/2 Tab. turmeric powder

In large container mix grated zucchini, onion, peppers & salt.  Let stand overnight and drain well.  In large kettle mix remaining ingredients and bring to a boil, dissolving sugar.  Add veggie mixture and cook 30 minutes.  Seal in canning jars or freeze in pint containers.  Makes 10-12 pints.

Estimated cost: $4.00 or less if buying zucchini; .40 cents a pint or less.  Practically nothing if zucchini is free!

Onion and Blue Cheese Stuffed Chicken Breasts

There's a gazillion ways to fix chicken, an economical meal whether using for an every day meal or planning a fancy presentation for guests.

Watching for sales, I buy thighs and legs in bulk and repackage for the freezer.  Most often I use them for baking or frying, and especially using thighs for making soup.

With skin on or skinless flash-frozen breasts go on sale, I snag a bag or two and often make them the star of my meal by making a slit and stuffing them, or pounding, layering the filling, and rolling them up.  Sometimes the breasts are so large, one will serve the two of us.

I've stuffed them a variety of ways:  cheese, bread stuffing, or spinach mixtures. Most recently I stuffed with a caramelized onion mixture I had left over from making burgers with caramelized onions and added blue cheese.

Onion and Blue Cheese Stuffed Chicken Breasts
4 chicken breasts, plump enough to make a pocket
salt and pepper
1 cup of Caramelized Onions (recipe below)
4 Tabs. of Blue Cheese
Mix Blue Cheese with cooled caramelized onions.

Make a slit in wide side of chicken breast, deep and wide enough to stuff about 1/4 cup of onion, blue cheese mixture.

Press to close, may need toothpicks to close slit. Or tie.  I use silicon ties.

Salt and pepper both sides, and saute on medium-high heat to brown each side, about 3 or 4 minutes each.  Finish cooking by placing pan in 350 oven for about 15 minutes, depending on thickness.  Internal temperature should read 180.  Gravy can be made from drippings, if making potatoes as a side, or drizzle gravy over chicken when serving.

Balsamic Caramelized Onions 
1 medium onion cut in half, sliced 1/4 inch thick
2 Tabs. of butter
2 Tabs. olive oil
1/2 tsp.salt
1 tsp. sugar1/3 cup chopped tomatoes (fresh, sun-dried or salsa)
1/3 cup chopped bacon, (2 or 3 strips)
4 Tabs. balsamic vinegar

Saute all ingredients slowly until onions are soft and golden brown, (about 30 minutes) adding vinegar at the end and cooking a few more minutes.

Estimated cost: $2.80; .70 cents a serving or less.

Carrot Cupcakes

This recipe is very similar to the recipes I use for banana bread or zucchini bread but has added spices and tastes much moister due to the carrots and more eggs.

With just the two of us, I make a batch and freeze, then frost as needed, taking out several to have on hand for a few days for a dessert, or to eat as  breakfast muffins.  With nuts, carrots and raisins, it makes for a healthy morning treat! 

I bake them in two sizes:  muffin size and mini-size, so this recipe made a dozen muffins and 24 mini-size.  Or the batter could be made into a 9x12 cake; or made as 24 muffins, or as 48 mini-muffins.

Carrot  Cupcakes
2 cups flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3 tsp. ground cinnamon
1/2 tsp. nutmeg
4 eggs
1 -1/4 cups oil
1 cup granulated white sugar
1 cup packed brown sugar
2 tsp. vanilla
3 cups grated carrots
1 cup chopped nuts like walnuts, optional
1 cup raisins, optional

In a mixing bowl whisk first 6 dry ingredients.  In another bigger bowl whisk together eggs, oil, sugars, and vanilla until blended.  Add dry ingredients to egg mixture blending well; stir and blend in carrots, nuts and raisins.

Line muffin cupcake size tins with paper cups. Scoop batter into cups until 3/4 full. Bake at 350 for 18-20 minutes, until a toothpick comes out clean. Cool on a rack before frosting. Makes about 24.

Line mini-cupcake size tins with paper cups. Scoop batter into cups until 3/4 full. Bake at 350 for 10-12 minutes, until a toothpick comes out clean. Cool on a rack before frosting. Makes about 48.

Cream Cheese Frosting
8 ounces softened cream cheese
1/2 cup softened butter

2 cups powdered sugar

1 tsp. vanilla extract

In a bowl, beat cream cheese and butter until creamy. Add vanilla and mix in, then gradually add powdered sugar beating for another minute.


Estimated cost for cup cakes: $4.00 or less
Frosting: $2.00 or less

Herbed Burger Buns and More

After receiving a bread machine for Christmas over a decade ago, I entered the world of homemade bread.  I used it occasionally for many years, but not routinely until a few years ago.  The machine pays for itself in no time, and I've seen them lately for around $50 or less.

Now I'm hooked trying new bread and roll recipes: from white, to dark Russian rye, artisan loaves, cuban bread, pizza dough, focaccia, or muffins and buns.  I find the whole process creative and rewarding.

It saves so much money using only 2 or 3 cups of flour and a few other basic ingredients, costing $1 or less for bakery quality goodness usually costing $4 to $6 or more.

This recipe makes 6 very large buns. They could easily be shaped smaller for a dozen dinner rolls or 24 slider buns.  If making without a bread machine, use a mixer or make by hand. I use them mostly for burgers, Italian beef sandwiches, or BBQ beef or pork sandwiches.

With those methods: yeast, liquid and sugar are usually combined to foam, added to other combined dry ingredients and kneaded, then left to rise in oiled bowl for an hour until doubled in size before shaping. A machine does all the kneading and first rise, then you take it out and shape for baking.

Herbed Burger Buns
1/3 cup warm water
1/3 cup warm milk
1 egg
1 Tab. butter or margarine
1/2 tsp. salt
2-1/4 cups bread flour, white will work just fine
4 tsps. sugar
1-1/2 tsp. active yeast
2 tsp. Italian herb seasoning
1 egg white, 1 Tab. water
sesame or poppy seeds

Add water, milk, egg, butter, salt, flour, sugar, herbs and yeast to machine according to instructions, and set to dough cycle.  Remove to floured surface. Take out and knead until dough feels elastic, cover and rest 10 minutes before shaping.

Burger with Caramelized
Onions and Blue Cheese

Divide into 6 parts forming into smooth balls. Place on greased baking sheet. Flatten into 4-inch rounds, cover, and let rise until doubled, about 30 minutes. Lightly beat egg white with tablespoon of water and brush on buns.  Sprinkle with sesame or poppy seeds.

Bake 375 for 12-15 min.

Can also be used for hot dog buns by shaping into rolls about 6 -1/2  inches long and tapered ends; or made into smaller buns for sliders; or shaped for hoagie rolls.

Estimated cost $1.00 or less; .16 cents or less per bun.

Homemade Yogurt with Powdered Milk

My sister shared this recipe using powdered milk in the mid-70s, which I fondly refer to as my "Mother Earth Days." 

That's when I was raising young children, making fruit leather and granola, planting a large garden, canning, raising chickens, and "yes" making yogurt which became very popular, but was not readily available in grocery stores like today.

There's many recipes easily available on the internet these days or featured on cooking shows using yogurt as a substitute for mayonnaise, sour cream, buttermilk or base for creamed dressings to cut calories. 

It's handy to have on hand mixing with fruits or cereals for breakfast or mixed with berries and frozen for popsicles or ice cream. 

This recipe make a half gallon, but can be cut in half to make one quart. You'll need to buy plain yogurt, (a small cup size will do) which has an active culture to use as a starter. Read the ingredient label, making sure it says "live active culture."

Frozen Blackberry Yogurt

 I keep a 4-pound box of powdered milk on hand for baking breads, making creamed sauces and soups, or for an emergency when running short on milk.


                      Homemade Yogurt with Powdered Milk

• Put 1 tablespoon of warm water in a measuring cup and sprinkle with 3/4 teaspoon of unflavored gelatin.  Set aside for 3 minutes until transparent and set.
• Add boiling water to gelatin mixture to measure 1 cup.  Add 1 tablespoon sugar, stir to dissolve, and cool.
• In a large bowl mix 3 cups of non-fat dry powdered milk into 3 cups of water.  Stir to dissolve.  Add a large can of evaporated milk, 2 cups of tepid water, gelatin mixture and lastly, 3 tablespoons of plain "active" yogurt.  Stir to blend ingredients.  Place plastic wrap-over bowl.
• Heat oven to 275 degrees.  Place bowl in oven, turn off oven.  Let set overnight, about 6 to 8 hours until set.

Use for dips, sauces, frozen desserts or recipes calling for yogurt. Makes nearly a half gallon. Wild blackberries grow in my yard, so I always have them on hand in the freezer.

Estimated Cost: $1.60 or less; .80 cents a quart or less.

I discovered this site on Pinterest which shows a way to make yogurt in a slow cooker from regular milk and an active yogurt culture.  I plan to try it next time I make a batch.

http://www.simpleorganizedliving.com/2010/07/07/homemade-yogurt/

Source: simpleorganizedliving.com via Gail on Pinterest

Ham It Up! Leftover Ham Ideas

There's so many meals and dishes for using leftover ham. Is there any other meat offering such a big bang for the bucks, especially when on sale for Easter or Christmas holidays?  Right down to the bone and scraps, leftovers fill my freezer for scores of future meals. 

I package and freeze in pint-size bags: nice-sized slices for more ham dinners and sandwiches, then any smaller pieces for soups, casseroles, quiches, or breakfasts.

Here's links to my blog recipes which can include ham:
Navy Bean Soup
Split Pea and Ham Soup
Mac and Cheese
Quiche
Ham Croquettes

Here's other meals I make using ham (no recipes posted yet)
Scalloped Potatoes
Chef Salad
Deviled Ham Salad
Chicken Cordon Bleu
Grilled Ham and Cheese Sandwich
Omelets or with Scrambled Eggs

Here's a link I found on the internet offering even more ideas:
30 Ideas for Leftover Ham
http://tipnut.com/leftover-ham/

Baked Mac and Cheese

I've made many versions of Macaroni and Cheese with different types of pasta and cheeses, but the basics are a thick creamy white sauce, cheese, pasta and crunchy topping.  It's a great side dish with burgers, chicken, ham, or a meal by itself!


Sometimes I add leftover chopped ham.  If I'm making it for grandkids, I leave out the cayenne and tabasco sauce.  It's one of those recipe you can experiment with, especially with the toppings or types of cheese used.  


I've topped it with buttered panko or bread crumbs, even buttered bread cubes.  It really depends on what I have on hand, which is usually elbow macaroni, bread crumbs, and Cheddar cheese.

Baked Mac and Cheese
3 Tabs. butter
3 Tabs. flour
2 cups milk
1/2 tsp. dry mustard
1/8 tsp. nutmeg
1/8 tsp. cayenne pepper
salt and pepper to taste
Dash of Tabasco sauce
2 cups shredded Cheddar cheese
1/2 pound elbow pasta, cooked al dente, cooled with cold water and drained
1/2 cup bread crumbs, mixed with some melted butter
2-3 slices cooked diced bacon
1/2 cup grated Parmesan
optional: serve with a dollop of sour cream and/or more Parmesan on top
Preheat oven to 350.


Boil water and cook pasta (al dente, about 3 minutes short of fully done): cool, drain and set aside. Melt butter in a large saucepan over medium heat. Add flour, stirring and cook for 1 minute to make a thick paste (roux) don't brown.


 Whisk in the milk and bring to a boil while stirring as mixture becomes thick. Continue stirring while adding mustard, nutmeg, cayenne, salt, pepper, hot sauce. Stir in the 2 cups of Cheddar until it melts.

Mix drained pasta into cheese sauce to combine and pour into 2 quart greased casserole dish, or individual smaller one-serving casserole dishes. Sprinkle buttered crumbs, bacon and Parmesan on to top. Bake at 350 for 35 minutes.

Makes 6-8 servings.  Recipe can easily be doubled for a larger gathering.

Estimated cost: $4.20 or less; .70 cents a serving or less.

Banana Nut Bread

• "Waste not want not" remains a good old reminder when it comes to ripened bananas - turn them into banana nut bread!
  
  I use a mini-loaf baking pan to make 4 loaves.  Loaves are handy for a quick dessert with coffee or tea, sliced to pack with lunches, and make a nice hostess gift.  They freeze well.
• I buy walnuts in bulk and keep them fresh in the freezer, so they're always on hand for baking or salads.
• Banana Nut Bread
• 1/2 cup butter or margarine, softened
  2/3 cup milk
  2 eggs
  2-1/2 cups flour
  1 cup sugar
  1 tsp. salt
  2-1/2 tsps. baking powder
  1/2 tsp. baking soda
  1 cup mashed bananas, about 2 small or 1 large
  1/2 cup chopped walnuts
  Preheat oven to 350

In a mixer, cream butter and sugar.  Blend in eggs and milk. Add flour, salt, baking soda, and baking powder.  Mix until well blended. Add mashed bananas and chopped walnuts, mixing until batter is smooth.

Pour into prepared pan/s (1 large 9x5 loaf pan, 4 mini loaves). A large loaf will bake an hour, mini-loaves take less time, about 30 to 35 minutes.  Insert toothpick in middle to test for doneness.

Serves 12.

Estimated cost $2.40 or less; .60 cents or less per mini-loaf; .20 cents or less per serving.


Shown at:

MeetPenny.com

Balsamic Caramelized Onions for Burgers

Food shows often feature restaurants or diners serving up special burgers, sometimes with caramelized onions.  I'd never tasted one until a local restaurant recently served a gourmet-delicious onion mixture on my burger with blue cheese.


My daughter and I tried to figure out what ingredients the chef must have used and decided on the ingredients for this recipe.

I'd caramelized onions for French onion soup before, so experimented by adding tastes experienced, and it turned out as delightful or better than the restaurant!
  

Balsamic Caramelized Onions for Burgers

1 medium onion cut in half, sliced 1/4 inch thick
2 Tabs. of butter
2 Tabs. olive oil
1/2 tsp.salt
1 tsp. sugar
1/3 cup chopped tomatoes (fresh, sun-dried or salsa)
1/3 cup chopped bacon, (2 or 3 strips)
4 Tabs. balsamic vinegar

Blue cheese and lettuce for toppings

In a 10-inch skillet melt butter with oil on medium heat and let onions cook slowly until translucent, and light golden brown, about 15-20 minutes, turning occasionally.

Add salt, sugar, tomatoes and bacon, and continue cooking until all looks nicely browned and caramelized, about 10 more minutes.  Add balsamic vinegar, cooking and stirring ingredients until vinegar and any juices reduce.

Keep warm until ready to use.  As a time saver, double or triple the batch and keep refrigerated in a jar, or freeze to have on hand anytime for burgers.  I used leftovers the next night to stuff chicken breasts with blue cheese.

Our burgers came on a fresh-toasted bun with melted blue cheese on the burger, then topped with a layer of the caramelized onions and butter lettuce.  I added a seasoned mayo mixture on my homemade buns.

Season and shape 4-5 oz. of ground beef:  round, flat, and about 1/2 inch thick. Make an indentation in the middle with back of spoon, and fry on medium-high heat for 5 minutes on each side, turning just once.

The indentation helps keep burgers flat, preventing them from swelling in the middle while cooking.  During last few minutes, put cheese on top to soften and melt.  Assemble burgers and enjoy!
Recipe is ample for 4-6 burgers.

Estimated cost: for extra-lean ground beef (85%)  burger, bun, and toppings $1.50 each or less.

Skillet English Muffins

I added English muffin rings to my kitchen gadgets and also find them useful for making eggs and small pancakes. The directions on the box produced some great muffins.


They're handy for "McMuffin" breakfasts, Eggs Benedict, small ham and cheese heated sandwiches or mini-pizzas.


Compared to the cost of grocery store muffins, these are money savers!

Skillet English Muffins 

2 Tabs. warm water
2 tsp. yeast

1 cup water
1/2 cup scalded milk

2 tsp. sugar

1 tsp. salt

4 cups all purpose flour

2 Tabs. softened butter
corn meal for dusting

Dissolve yeast in 2 Tbls. water for 3 minutes. Combine water, milk, salt, and yeast mixture.  Gradually beat in 2 cups of flour, then cover and set in warm place until it rises, about 1- 1/2 hours.

Beat in butter and knead in remaining 2 cups of flour.  Press dough to 1/4 - 1/2 inch thickness and cut with 3-inch muffin rings. A tuna can with both ends cuts out works well or large glass.  Sprinkle lightly greased baking sheet with corn meal and let cut muffins stand covered until double in size.

Transfer to hot buttered skillet or griddle  (300 degrees, or medium-high) corn meal side down. Cook 5-6 minutes on each side until lightly browned.  Cool on a rack.  Makes about 12-15. They freeze well.

Note: A bread machine can be used for the dough cycle.  Put ingredients in according to machine directions.  Remove dough and shape as directed below. I discovered the texture won't be as "airy," but they'll be very satisfactory.

Estimated cost: .10 cents or less per muffin.

Crepes, "Gram's Roll-Up Pancakes

Eating "roll-up" pancakes at gram's house was a special treat.  Didn't know they were called crepes until married, but since learned they can be filled and used for terrific desserts, like blintzes or crepes suzette.


I've seen them made with cocoa with a little sugar added for chocolate crepes; and used as lasagna noodles.  One time I used them use for lasagna roll-ups!  Another time as stuffed manacotti.


Whenever grand kids stayed with gram, she made her "special breakfast" with bacon and eggs on the side.  It was one of the first recipes I ask for to impress my husband with culinary skills after marrying.


Of course they became a family favorite for our kids, and now for our grand kids. They're worth the time, but really don't take much more time than making regular pancakes.  


They freeze well by folding in half and layering flat between squares of waxed paper.  I make a batch to freeze, then reheat  in the microwave for a quick breakfast.  


They're tasty enough with butter, syrup, jam, and/or powdered sugar, but with sides of juice, fruits, bacon, sausage and eggs they make a terrific brunch presentation.


Similar in taste, but much thicker, I also make a German pancake (Dutch Baby) cooked in the oven in a large fry pan for feeding several people at once. My Dutch Baby Pancake was featured at 12-Tomatoes.com in March 2012.

Crepes, Gram's Roll-Up Pancakes
3 eggs
1/2 tsp. salt
1 1/2 cups milk
1 cup flour
oil or butter to lightly brush skillet

Beat eggs.  Add and mix remaining ingredients until well blended.  Fry one at a time on medium high, pouring a thin layer of  batter to cover the bottom of  6-8 inch skillet brushed with butter — about 1/4 cup of batter.

Tilt and rotate pan to spread batter thinly around pan. Fry until set with small bubbles and lightly brown on one side, (about a minute) flip and brown other side, about 30 seconds.  Roll up with spatula and place on a platter. Keep platter warm until ready to serve.

Let each person unroll and fix their own with butter, jams, powered sugar and syrup. Makes 12-16 crepes. Approximately 2 to 3 per serving. Serves 4-6.

Estimated cost: $1.60 or less;  .40 cents a serving or less.

Artichoke and Crab Quiche

I often make quiche and have collected recipes for years.  This one can be made with fresh or canned crab meat. I've even tried it with imitation crab with success, but fresh crab is in season now where I live, so we recently enjoyed this for dinner.  


Watching carbs, I make a crustless version, and serve with a "decked out" salad. The herb spring mix lettuce so available in stores these days is very attractive on a plate with added goodies such as sliced radishes, green onion, tomato slices, a sprinkling of cheese, a few croutons, and in this case a few sliced artichoke hearts.


Leftovers are a welcomed breakfast or lunch,  just reheat and serve.


Artichoke and Crab Quiche
1 pie crust shell
1 cup artichoke hearts cut up
1 cup flaked crab meat, about a cup
1/3 cup diced onions or green peppers
4 eggs
2 cups half and half, or milk
1 cup shredded cheese of choice - Swiss, cheddar, provolone
2 tsps. dried dill
salt and pepper
Note: for crustless quiche use 1/2 cup biscuit mix whisked in with egg and milk
Preheat oven to 350. Serves 6

For pie crust quiche, place crust in pie plate and bake 10 minutes to crisp up so it won't become soggy later when adding wet ingredients. For crust-less quiche, spray or grease pie plate.

Mix artichoke, crab and onions/peppers, then spread on bottom of dish or crust.

Whisk eggs and half and half until blended and then mixed in cheese, dill and seasoning. Pour over artichokes and crab - bake at 350 for about 40 minutes until browned and firm in middle to touch, or insert toothpick or knife until it comes out clean.

Estimated cost per serving: $1.25 or less.

Microwave Caramel Corn, Cracker Jacks

Caramel Corn, Cracker Jacks, a childhood favorite!  A good treat anytime, around the holidays, or at game time.  When microwaves became the new rage back in the early 80s, ladies were sharing cooking ideas like crazy. 


 A friend shared this recipe which became popular at the time, especially when raising kids, as they could join in and "help."


This recipe has that old-fashioned taste of caramel corn without all the mess, and is quick and easy.  Adding peanuts gives it that Cracker Jacks taste.


Microwave Caramel Corn, Cracker Jacks
3 - 1/2 quarts of plain popped corn, yellow preferred
1 cup brown sugar
1/2 cup (cube) margarine or butter
1/4 cup white kayo syrup
1/2 tsp. salt
1/2 tsp.baking soda
1 large paper grocery sack
peanuts, optional

In 2-quart microwave safe glass container bring to boil, then boil for 2 minutes on high: sugar, syrup, butter and salt. Watch closely as it rises and is hot. Remove and stir in baking soda with a wooden spoon, until dissolved.

Place popped corn in paper bag (add peanuts if desired) and pour mixture over and shake well.  Return to microwave for 1- 1/2 minutes.  Remove and shake well.  Repeat one more time. Pour into a large bowl to cool.

Can be put in decorated containers, or cellophane bags tied with a bow for gifts during the holidays.

Poached Eggs, Perfectly Easy

Poached eggs, or soft-boiled - remain a family favorite for breakfast, and my grandkids love them, too. I recently discovered a nifty gadget for fail-safe poached eggs: a set of silicone egg poachers, by Norpro, cutely shaped like a chicken and a cracked egg. (Approx. $6)

This solves that business of ladling eggs into simmering water with vinegar and/or having whites break off, guessing timing, then having to clean the pan.

I serve poached eggs over toast cubes, bread croutons or on a toasted English Muffin with a cheese sauce.

Simply put an inch of water in a sauce pan, crack eggs into  poachers sprayed/brushed with oil or butter, bring water to a boil, turn down to simmer, cover pan, time for 5 minutes. (or, eyeball it!)

Pick up poachers by hand or slotted spoon (they are not hot) and eggs slip out cleanly with a nudge from a fork or spoon, all intact and perfectly done. I've done them without spraying and they still slip out easily.

   

Homemade Pizza

Growing up in Chicago, land of deep dish wonders and terrific Italian food, I'm finicky about pizza.  After moving to Oregon, I never could find a pizza parlor coming close to serving fond memories of Chicago's taste.


Pizzas were either too thick or thin, too much sauce or not enough, and never all the right combination of ingredients. I've always doctored-up frozen brands from grocery stores. In recent years, a few take-and-bake places have come close, but extra toppings were still needed. 


With the right machines and tools, making pizza at home is nearly effortless and so much less expensive.  Now I make double batches of dough, then freeze extra to have on hand.
Owning nifty gadgets for quickly chopping and dicing ingredients evenly is handy, otherwise slice and dice with a chef knife.

My toppings of choice for Chicago flavor: Tomato sauce, Italian sausage, green peppers, onions, black olives, mushrooms, mozzarella & parmesan cheese and an Italian herb mixture. 

Pizza Dough

1 pkg. yeast 2 tsps.

1 tsp. honey

1 cup warm water 105-115 degrees

3 cups all purpose flour, or wheat flour

1 tsp. kosher salt

1 Tab. olive oil or  seasoned oil, chili or garlic, plus more for brushing

Preheat oven to 500. 

Dissolve yeast & honey in 1/4 cup of the water, set aside. In mixer with dough hook use slow speed mixing flour, salt and then oil; add rest of water slowly until dough comes together - about 5 minutes.  (May also do in a bread machine on dough cycle, remove dough and shape for use.) 

Remove and knead by hand a few minutes and let rest covered for 30 minutes. Divide into 2 balls for 2,  12- inch pizzas, or 4 balls for 4,  6-inch pizzas. Form into smooth balls rolling in palms of hand.  Cover and let rest 20 minutes.  Can then use at once, or wrap dough balls loosely in plastic and refrigerate up to 2 days, (dough expands) or freeze extra dough then defrost at room temperature before using.  Yeast is dormant when frozen, then comes alive again when defrosted.

Shape for use on floured board with a rolling pin to desired thickness, then place on pan sprinkled with corn meal, or use non-stick pan, using oiled hands to spread and shape to fit pan. Crimp edges up slightly. I use either a non-stick pizza pan, a silicone baking board, or removable-bottom tart pan. Spread dough about 1/4 of an inch to a 1/2 inch thick, and thicker at outer crimped edges.

Pre-Bake shaped dough for 5 minutes and remove to finish assembling. This helps prevent a "soggy" crust when remaining ingredients are added for baking.

Brush dough crust with oil, add sauce spreading it around with back of a spoon, (don't over sauce it!) then sprinkle or layer cheese, spread *prepped toppings, add more cheese then sprinkle herbs, salt and pepper. There's no rule that a pizza has to be round, so shape in a rectangle if desired, if using a baking sheet.

For Chicago Deep Dish style use a 10-12 inch cash iron fry pan, and shape dough so it comes up the sides.

Bake 10-12 minutes more until crust is golden brown and crispy and cheese bubbling. Let rest 5-10 minutes before cutting.

*Prep toppings by sauteing sausage and veggies with minced garlic ahead of time, drain, then add prior to baking. Suggested toppings: bulk pork or Italian beef sausage, onion, canned or fresh mushrooms, green peppers, black or green olives, pepperoni, herbs, spinach, sliced tomatoes, cheeses of choice.  Sauce suggestions:  Alfredo white sauce or classic tomato sauce: canned, jarred or homemade.

Have a pizza party - making dough for 6-inch pizzas and let everyone assemble their own, having it their way!

Now days, toppings can be almost anything!  BBQ chicken, pork, all veggies, plain cheese, Mexican cheeses, Cheddar  — possibilities are endless. Dough can also be used for making Calzone, or Stromboli (stuffed baked Italian sandwiches).

Estimated Cost: Dough for two 12-inch pizzas .75 cents; toppings $3 to $5; cost per serving .50 cents or under.