Sandy’s on a break (sort of), Tribune staff offer recipes
By Katie Zerr
If there is one constant in the newspaper business is that there are always hurdles to clear.
Last weekend our feature writer Sandy Bond took a tumble and broke her arm. Surgery is required and Sandy will spend Friday having a surgeon repair the break. At this time we do not know how long Sandy will be out, but we wish her a quick recovery. It will be difficult to keep her down, as anyone who knows Sandy knows she is a bundle of energy and keeps going and going.
So as we scramble to cover Sandy’s weekly assignments, the staff of the Mobridge Tribune and Reminder have gathered some of our favorite recipes to share with our readers.
Following are some of our favorites including the Midwest staple hot dish and an unusual twist for deviled eggs. Some are new and different and others are passed down through families. Either way, we hope you try and enjoy these recipes.
TRIBUNE STAFF RECIPES
Adapted from an Emeril Lagasse recipe
4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
4 tablespoons flour
2 cups Half and Half (1 pint carton)
3/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon hot sauce, like Siracha
8-1/2 ounces grated Parmigiano-Reggiano or other good quality parmesan cheese (about 2 cups), plus 4 oz. for sauce
1 pound Penne pasta
1/2 teaspoon minced garlic
6 ounces grated sharp cheddar cheese
6 ounces grated Monterey Jack or fontina cheese
6 ounces grated gruyere cheese
1/4 cup bread crumbs or finely crumbled Cheez-Its
1/2 teaspoon Essence or Creole seasoning
Preheat oven to 350 degrees.
In a heavy, medium saucepan, melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for about three minutes, or until the roux turns light brown. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from heat, season with salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the penne pasta. Return to a boil, reduce the heat to a low boil and cook for about five minutes, or until the penne is very al dente (slightly undercooked). Drain in a colander and return the penne to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the béchamel sauce and stir until well combined. Set aside.
In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina (or Monterey Jack) and grueyere cheeses. Toss to combine.
Pour the penne and cheese sauce into the big bowl of mixed cheeses and stir with large spoon until well mixed. Place this mixture into a well-greased (with butter) baking dish. In a small bowl combine the bread crumbs, remaining ½-ounce of grated parmesan and the Essence and toss to combine. Sprinkle this over the top of the penne, cheese and sauce.
Bake for 45 minutes, or until the penne and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for five minutes before serving.
PREP TIME: 15 Minutes
COOK TIME: 1 Hour
YIELD: 6 Servings
Beet Pickle Deviled Eggs
1 can pickled beets
1 cup apple cider vinegar
1/3 cup brown sugar
1 tablespoon peppercorns
1 teaspoon salt
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1/2 teaspoon curry powder
1 tablespoon vinegar
2 tablespoons olive oil
Salt and pepper to taste
Fresh rosemary for garnish
Hard boil your eggs and remove the shells. Set aside.
Brine: pour a can of pickled beets into a large mason jar. Add cider vinegar, sugar, peppercorns and salt. Stir mixture.
Carefully lower the hard boiled eggs into the brine, cover, and let sit for at least 12 hours. The longer you leave them in the brine, the more sour and pink they end up. Don’t let them sit longer than 2 days!
Cut each egg in half and scoop out yolks. Place yolks in medium-sized bowl with mustard, mayonnaise, curry, vinegar, and olive oil. Mash until smooth. Salt and Pepper to taste.
Use a pastry bag or plastic bag with a corner cut off, pipe the yolk mixture back into the pink eggs. Sprinkle with chopped rosemary and season with salt and pepper.
Chicken Spinach Lasagna Casserole
1 10 oz. package frozen spinach, thawed and drained
2 cups cooked chicken, shredded
2 cups grated cheddar cheese
1/3 cup chopped onion
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon soy sauce
1 (10 oz.) can cream of mushroom soup
1 cup sour cream
1 (4 1/2 oz.) jar sliced mushrooms, drained
1/3 cup mayonnaise
6 lasagna noodles, cooked
1 cup grated Parmesan cheese
1 cup chopped pecans
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine spinach, chicken, cheddar cheese, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise. Put a layer of noodles in the bottom of a greased (9x13x2-inch) lasagna pan. Spread half of the mixture over noodles. Place another layer of noodles on top and cover with the remaining spinach mixture. Sprinkle Parmesan cheese, then pecans on top, and bake for 1 hour.
Pinwheel Chocolate Chip Cookies
Cream: 1/2 cup shortening
1 cup sugar
1/2 cup chunky peanut butter
2 tablespoon milk
1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon soda
add to mixture.
Roll out dough on waxed paper. Spread with 1 package of melted chocolate chip cookies. Roll up the dough and melted chocolate chips. Chill slightly. Slice and bake on cookie sheet 8 to 10 minutes in 350 degree oven.
Double the batch for sharing.
5 apples, sliced
1/2 cup melted butter
1 cup flour
1 cup sugar
1 cup oatmeal (quick cooking)
2 tablespoons cinnamon
1/4 cup butter
Preheat oven to 350 degrees. Peel and core apples; cut into small slices. Place apple slices in bottom of 2-quart casserole dish. In a bowl combine melted butter, sugar, flour, oats, and 1 tablespoon cinnamon to form a crumbly mixture. Evenly cover apples with mixture. Cover with remaining butter and sprinkle with remaining cinnamon. Bake 50-60 minutes, until lightly browned and apples are tender.
No-Bake Chocolate Oatmeal Cookies
1 stick butter or margarine
1/2 cup milk
2 cups sugar
1 cup chocolate chips
3 cups oatmeal
1 teaspoon vanilla extract
Combine chocolate, oatmeal, and vanilla in a large bowl. In a saucepan combine milk, sugar, and butter and bring to a rolling boil. Boil for one minute while stirring. Add hot mixture to dry mixture and stir thoroughly until chocolate is melted. Drop by spoonfulls onto wax paper. Allow to cool and thicken. *Can also be poured into a greased pan and cut into squares.
Tater Tot Casserole
1 can cream of mushroom soup
1 can cream of celery soup
1 bag tater tots
1 1/2 pounds ground beef
1 can green beans
1 small can mushroom slices (optional)
Preheat oven to 400 degrees. Brown ground beef. Drain fat. Or don’t. Your call. Mix both cans of soup with about one can of milk. Stir. Add to ground beef. Add green beans and mushrooms (if desired). Place all in 9-inch by 13-inch baking pan. Put tater tots on top. Bake 40 minutes or until tater tots are brown and crisp. Reheat for lunch tomorrow. Option: use cream of tomato soup instead of cream of mushroom.
Easy Oriental One-Dish Meal
Brown one-half pound of hamburger
Add 3/4 cup diced onion, 1/4 cup sliced water chestnuts, 3/4 cup chopped celery. Cook until brown and tender.
Add one can cream of mushroom soup, two tablespoons soy sauce, 1 cup hot water and 1/2 cup uncooked white rice.
Bake covered at 350 degrees for 45 minutes, remove lid and sprinkle top with oriental noodles and bake for another 15 minutes.
Belgian Beef Stew with cheese dumplings
Brown three pounds of cubed beef in 2 tablespoons olive oil.
Add 1 cup diced onion, 2 cloves fresh garlic, crushed, 2 bay leaves, 1/4 teaspoon thyme, salt and pepper as desired, 1 can beer, 1 cup beef stock.
Simmer on low heat for two hours. Thicken gravy with flour and water.
2 eggs, beaten
3/4 cup flour
2 cups milk
1/2 teaspoon salt
1 tablespoon baking powder
Small amount of grated onion for flavor (grating makes the flavor stronger so be careful.)
1 cup grated sharp chedder cheese
1 tablespoon melted butter
Combine eggs and milk, add combined dry ingredients, stir in remaining ingredients.
Drop tablespoon-sized dumpling mixture on top of stew, cover and continue cooking on low for 15 to 20 minutes until dumplings are done through.