Diana's Zucchini Loaf

Another recipe for zucchini bread?  Never fear, this one is  something special.   Diana   just calls it   Zucchini Bread in her  handwritten  40 year -old- faded - ink on a  very  stained  index card glued into my old spiral notebook but I'll  just call it  a loaf and let you decide.   I won't argue if you call it cake ....the texture  &  flavor are very  cake-like.   Like you, I've probably  tasted a few thousand zucchini bread recipes  but this remains  a favorite and always promotes recipe requests  from many  who've enjoyed it over the  last 40 years despite having  no unusual ingredients at all. It must be zucchini alchemy. 
   
To make 2 loaves, beat together  1 c. veg oil, 2 c. sugar, and 3 eggs.

Sift together  3 c  flour, 1 tsp salt, 1 tsp baking powder, 3 tsp cinnamon.

Add the dry ingredients to the wet mixture,  stir well  and then add 1 c. chopped nuts of your choice --- walnuts, pecans,  hazelnuts---- 3 TB vanilla and 2 c. shredded zucchini .  Yes, skin-on. Always!

Bake for about 60 minutes in 2 well-greased loaf pans at 350. Cool well before slicing.  The best thing about  baking with zucchini is  that  it keeps baked treats moist for so long. 

Buckeye Pretzels

I live in Ohio, home of The  Ohio State University, whose  sports teams and followers are called Buckeyes.  If you  live nearby you already know about our  'buckeye' candies:  peanut butter/sugar balls dipped partway in chocolate to resemble a buckeye.

  We are  inundated with 'buckeye'd   items everywhere  -- clothing, cheesecakes,  car lots,   and a myriad of other references. I'm setting up the scenario  to explain why  I did feel like a   fool  in Paris, when the first thing I saw in Luxembourg Gardens was a huge  horse chestnut tree, surrounded by fallen nuts. Buckeyes!  Actually, horse chestnuts.    I  was so surprised  that a "buckeye" tree had made its' way across the ocean to France.      OK, that's all the brain fog I will  admit to today.  

These  tasty snacks are yet another  nod to the buckeye.  They're also easy to convert to a low sodium diet by using unsalted butter, pretzels and  peanut butter.

For  25,  you'll need 50 tiny pretzels, unbroken. I only say this obvious statement    because I have purchased smaller bags and found way too many slightly broken pretzels to get 25 matched 'sets'.

 Line a baking sheet with parchment or foil.   Use a mixer to combine 1 c.  creamy peanut butter with 2 TB softened butter. Scrape the bowl and  add 1/2 c powdered sugar and 3/4 c. brown sugar and beat well.   You should be able to roll  tiny balls without creating a sticky mess in your hands.  Add   more powdered sugar if needed.

Roll it all into  balls using no more than a teaspoon for each.  Make a couple test balls with the pretzels to  be sure they don't squish wildly out of the pretzel 'sandwich',   making a  mess  to serve and eat.

Place the pretzel sandwiches on parchment and chill at least 30 minutes  or  until you get back to them in a day or so.    Then melt the chocolate and dip them  about halfway. Place on the parchment-lined trays and pop in the fridge again long enough for the chocolate to harden.  After that  they don't need to be refrigerated.  I store them in the freezer.      And that's a Buckeye Pretzel.       O-H-I-O.     Some of you will 'get' that reference!

Sticky Ginger Soy Chicken

Clipped from one of the Sunday-papers ( Parade, I believe)  this blogger's  contributed recipe   is a new favorite quick meal  at our house that is incredibly fast  & incredibly tasty.  It's just a bonus that it was so simple to convert to a lower-sodium recipe by using  the only  real low sodium soy sauce I've  ever found, China Town, which has about 75% less sodium than any of the 'reduced sodium' brands, making this wonderful, aromatic dish a   quick dinner,  free of sodium-guilt.   You are welcome to stick to any soy sauce you choose

This is Parade's photo! We are always in a rush to devour this and I never remember to take a picture  to use here.

This recipe uses whole thighs, but  people with little kids will probably cut them up into small strips first  --- which of course would make the cooking period just about instantaneous.

Make the simple  marinade:   1/4 c brown sugar ( I use brown splenda), 3 TB soy sauce, 2 cloves minced garlic, and 1/2 tsp ground  ginger, a pinch of black pepper.    Mix well and place in a zipper bag with 4 boneless skinless chicken thighs. Marinate at least 30 minutes and as long as  a day, refrigerated.

Heat a  large heavy skillet and barely cover the bottom of the pan with  less than 1 TB olive oil. Tilt the pan so it dribbles around and mostly- covers the bottom.  Lift each thigh out of the  bag, letting the marinade  drip off  into the bag  and place the chicken  in the  hot oil.  Cook over medium heat and  cut into the middle to be sure they're done -- this won't take long, not more than 10 minutes max.   Flip the meat now and then, it will darken as it cooks. And smell just delightful!

Then pour the remaining marinade into the pan, with the chicken, and boil & whisk as it reduces into a thick glaze that smells just like your favorite Chinese restaurant.  Spoon the glaze over the chicken.  To plate just place it on the rice, sprinkle chopped green onion and sesame seeds over the top.

Deliciousness  beyond all expectation, and ready  in a flash.    I should note that the original recipe  is  enough marinade/sauce for 8 thighs . I  hate  not having a lot of sauce so  I choose to use these amounts for just 4 thighs and have lots of thick gooey sauce to roll around in. 

Citrus Salad

  The origin of most recipes that I've clipped somewhere  is lost,  but I do remember that this salad recipe is from a Better Homes & Gardens magazine just a few years ago.

  I've  served it several times  at Easter   since it seems spring-y and light.  I admit to using refrigerated, purchased citrus cups sometimes, to avoid peeling the fruit, but there is no doubt that fresh fruit is better. Today I'm serving it with  cream cheese spinach soup, and a tomato tart.    You can search  both  recipes  on this blog. 

• 3 oranges peeled and white membranes removed (canned mandarins only in desperate times!)                
• 1 tablespoon Dijon mustard
• 1 tablespoon snipped tarragon
• 1/4 cup olive oil
• 2 heads Bibb* lettuce , torn
• 1 pink grapefruit, peeled and thinly sliced
• 2 clementines, peeled and separated into segments
• 1/2 cup unsweetened coconut, flaked, and toasted - the important touch!              

For the dressing, squeeze juice from 1 orange and transfer to a small bowl. Whisk in mustard, tarragon and the oil. Peel and slice remaining oranges.

1. Toss lettuce with dressing; gently toss in citrus slices and segments. Arrange on platter. Top with toasted coconut. Makes 6 to 8 servings.

* Bibb,  Boston and Butter lettuce are interchangeable.

Pumpkin Cookies with Brown Sugar Icing

    Our   favorite   fall cookie was   clipped from a  small  Reader's Digest-sized newsprint  magazine that published only  readers recipes -- a pretty radical idea then, long before  Taste Of Home began publishing home  recipes.    Thank you Mrs. Eleanor Harmon of Tulsa, Oklahoma, wherever you may be now,  for  submitting your  recipe to Home Cooking in 1973.  I've never found a  soft  pumpkin cookie I like  more.   

Cream 1 c. solid Crisco with 1c. sugar and 1 egg.  Add 1 c. canned pumpkin (not pumpkin pie filling,  but you already know that).   Sift all the dry ingredients together :  1 tsp each baking soda, cinnamon, and baking  powder  and   2 c. flour,  1/2 tsp salt, 1/2 c. chopped  pecans or walnuts, 1/2 c. raisins.  Add it all to the wet ingredients and add 1 tsp vanilla.   Drop by  generous tablespoons onto  greased cookie pans. 

Bake in a preheated 350 oven for about 10-12 minutes. They should just be just barely firm on top, don't let them brown.  Cool before frosting.

To make the icing,  cook 3 TB butter with 1/2 c brown sugar and 3-4 tsp  milk  just to the boiling point, then cool and add 3/4 tsp vanilla and 1 c. powdered sugar.    This frosts about 2 1/2  to 3 dozen smallish cookies, but  we  like them bigger, so I always increase the baking time by a couple of minutes.  If you make the icing before the cookies are ready, you may need to  thin it out by warming a bit and/or stirring in a couple more tablespoons of milk.

Brownie Pie

I always have called this slightly chewy, slightly gooey chocolate delight   Brownie  Pie, but if you live in the south you may call it Tar Heel Pie.  North Carolina's  pine forests  produce a lot of tar, earning it the nickname "Tar Heel State". There's your trivia for today.

 I should probably rename it  "Bake Sale Miracle Pie" in  recognition of the frequency  of times I sent  these pies  to my kids  school bake sales.   It takes no more than 5 minutes to toss  in one bowl and the ingredients are always on hand,  so  midnight  baking wasn't unusual.     The bake sale days are long over   and now  we are watching sodium.  I realized that it just happens to be   naturally low in sodium at 45mg per each of 6 slices if you leave out the salt, or 145mg  if you include it.   I always do, because salt does something wonderful to chocolate. Coffee makes chocolate 'pop' too, so this rich pie is doubly delicious.

 
Here goes:   Melt 1 stick unsalted butter and pour the hot butter over 1 c. semisweet chocolate chips and stir til melted and well mixed. Then add 2 beaten eggs, 1/3 c flour, 1/2 c. brown sugar, 1/2c white sugar, 1 tsp dry instant coffee granules, 1 tsp vanilla, 1/4 tsp kosher salt ( optional), and 1 c chopped walnuts or pecans. Pour into an unbaked  pie crust and bake in a preheated 350 oven for about 30- 35 minutes. The top will be shiny and set. Cool for at least an hour before cutting &  serving.  If you'd like to serve it warm, let it cool completely first   and later nuke individual slices  for 15 seconds before serving. Whipped cream or vanilla ice cream are   traditional, but I will understand  completely if   Graeter's strawberry chocolate chip ice cream shows up instead. 

Vietnamese Beef and Potatoes

Yes,  this is a  simple stir fry made with beef, onion, and....potato chips!   Kettle chips, specifically.  Not just a super-quick, tasty dish, but a great conversation piece. I'll bet you'll make it again! 

In a small bowl, combine 2/3 c.  beef broth, 3 TB oyster sauce, 1 TB garlic-ginger stir-fry sauce, and 2 tsp. cornstarch.  Blend well and set aside.

Heat 1 TB peanut oil in a large skillet or a wok over medium-high until hot.  Add 1 small onion cut in thin wedges; cook and stir 2 minutes.  Add 1 lb. boneless beef sirloin, cut lengthwise into 2" wide strips thinly sliced.  Cook and stir 3-4 minutes until browned.

Stir broth mixture until smooth and add to skillet. Cook and stir 1 minutes or until thick and bubbly.  Add 4 oz.  kettle chips ( 4 cups) and toss gently to coat with sauce.  

Makes  four  1 1/2 c.  servings. 

Frozen ( or not ) Grasshopper Pie

Back in the olden days -- the 70's --- Grasshoppers were a popular  frozen minty  cocktail  made with green crème de menthe and vanilla ice cream.   Soon a recipe circulated among our card club for  frozen  grasshopper pie one of the hostesses served.   I haven't made this for....um.... let's say 40 years,  until it popped up in  a magazine recently... Food Network,  maybe.  They don't mention freezing it, but that's the way we enjoyed  it.    Just let it set out for 10 or 15 minutes to thaw a bit  before cutting.   Here goes:

Melt 24  regular-size marshmallows in 2/3 cup half -and-half cream in a double boiler  or very slowly & carefully over low heat.  Remove the pan and let it cool before folding in 2 TB white crème de cacao and 2 TB green crème de  menthe.  Fold in 1/2 pint whipping cream, whipped, and pour the filling into a  9" chocolate crumb crust.  Freeze for at least 3 hours or chill  for at least 1 hour.    Serve topped  with more whipped cream,  a few crushed chocolate cookies, and   fresh mint leaves.  I think  we sometimes dribbled a  few  tablespoons  of crème de menthe over the  whipped cream when we served it.  

Snowberry Saltine Pie

My  task today was to gather some of my favorite  low-sodium recipes to share  with a caterer for an American Heart Association lunch event  called "Go Red For Women".    We need to keep fat and sodium at a minimum, while delighting guests with great food, so this dessert came to mind.   I give full credit to Midwest Living magazine where I found  it  in 1994 and have been making it ever since. The  soft, crunchy salty-sweet meringue is so good.    For this recipe, I  simply  substitute low-sodium saltines ("unsalted tops").  I can't tell the difference.   If you like,  use whipped topping with a  tiny splash of almond  or vanilla extract instead of whipped cream.  Whipped cream is definitely better, but if you're concerned with the fat content, go with the topping. Don't make the filling  more than 4 hours ahead, so the fruit doesn't weep and  stain the whipped cream.

  While I tend to use mixed  berries of all kinds,  I've also used peaches, plums, kiwi and nectarines cut in berry-size pieces.   I think a mixture looks prettiest, especially with kiwi or blackberries  for a touch of purple or green.

4 egg whites, 1/4 teaspoon cream of tartar, 1 teaspoon vanilla, 1 cup sugar
16 saltine crackers, crushed,1/2 cup  finely   chopped pecans,1 cup whipping cream or   2  1/4 c  whipped topping,1/3 cup sugar,1 teaspoon vanilla
2 -3 cups fresh or frozen raspberries, blueberries, sliced strawberries, cherries, or blackberries, all  pieces about the same size

Grease and flour a 9-inch pie plate. Set aside.          

1. In a large bowl, beat egg whites and cream of tartar until foamy. Beat in 1 teaspoon vanilla. Gradually beat in the 1 cup sugar until stiff peaks form (tips stand straight). Fold in crackers and pecans.
2. Transfer egg mixture to prepared pie plate, spreading over bottom and side. Bake in a 325 degree F oven for 35 to 40 minutes or until  very pale golden. Cool.
3. For filling, in a large bowl, beat cream, the 1/3 cup sugar, and 1 teaspoon vanilla until soft peaks form (tips curl).  Fold in berries. Spoon into crust. Store in the refrigerator. Makes 8 servings.

         

Chicken Stroganoff

Don't  you love it when   a few ordinary ingredients somehow combine to  create  a superb flavor far beyond the ( expected)  sum of its  parts ?   The recipe was published decades ago in Bon Appetit .  I've made it  a few zillion times for family and for catering clients. It's inexpensive, very fast, and addictively good. 

Two caveats:  if not served immediately,  your noodles (even more than rice) will absorb all  the rich sauce if left to languish very long, so don't mix them until the last minute.  If you anticipate that they'll end up sitting a few minutes before eating,  double the sauce ingredients to have extra.   And the second caution is not to think you can skip  or substitute something else for the Dijon.  Now and then there is a sole ingredient responsible for a flavor meld, and this is the role of the Dijon.  You won't identify the flavor profile as being mustard-y, just delicious!

Cut 5 skinless chicken breasts in 1"  pieces and  brown lightly in batches  in  2 TB butter for about 5 minutes, removing to another dish and keep warm if you're serving soon.  Don't crowd the pan, or you'll steam the chicken.    To the pan, add 8 oz. sliced fresh mushrooms and 1 medium onion, sliced.  Cook until light brown, 6-8 minutes and then add to the dish with  the chicken. These steps can be done ahead.  Bring the chicken, onion and mushrooms to room temperature again, and then warm briefly before proceeding.

Melt  1 TB butter in the pan, add 1 TB  flour, and stir for 3 minutes.  Whisk in 1 cup warm chicken broth and whisk well, scraping up any browned bits at the bottom of the pan. and adding salt and pepper to taste.   Stir vigorously  until thickened and smooth, about 5 minutes.  Stir in 1 TB Dijon mustard and 1/2 cup sour cream and cook until warmed through.  Don't let it boil.   Add the chicken, onion, and mushrooms back to the pan.

Serve   to 4-6 people  over rice or  buttered noodles, and sprinkle with  chopped parsley for a pretty touch of color. 

 

Orangekuchen - Danish Pastry at Home

"Orange cake" in Danish!  For decades the Danes have rightfully declared themselves masters of light, flaky pastries.  We love this departure from the usual breakfast treats.  Also perfect for a tea, cut in much  smaller pieces.  The fresh citrus flavor is delightful.  The  thin orange-cheese layer needs to 'ripen' overnight, so a little planning is necessary. Otherwise it's a cinch to make.

First, make the pastry. It needs to chill a bit before being rolled out.   Combine 1 c. flour and  1/3 c. sugar in a food processor or Ninja.  PULSE to  mix it and then, pulsing, add 6 TB. cold butter.  Process just until it's the consistency of coarse crumbs.   Mix 1 egg yolk with 1 TB + 2 tsp icy-cold water with a fork , add to the mixture and blend just  til a dough forms.  Don't over-process.   Chill, wrapped in plastic or foil, for 30 minutes -- or longer  if that's more convenient.  Preheat the oven for at least 15 minutes, to 375.

Roll out the pastry to  fit an 11"  round tart pan or a quarter- sheet pan, rolling  between parchment or wax paper. The crust will be very thin.  My 1970's recipe specified a 13x9 pan but  neither my pastry or my filling ever seemed to be  quite enough.  The pastry needs to be cold, so it doesn't always roll well.  Let it be known that more than once I've taken the rolled pastry -- which on those occasions resembled a wildly  and hopelessly irregular amoeba --  laid it in the  pan, and pieced together a crust by pressing  bits and pieces  to get to  the edges.  You will lose some of that layered  flakiness, but you may  maintain your sanity.  Fair exchange, I feel.    Now place the pan in the freezer for 10 minutes to chill again.   That cold dough hitting a hot oven helps create the magic layers  of the pastry.   Bake for 15 minutes or until the edges just begin to start turning a bit brown.

Make the filling:  using a mixer or food processor ( no need to really clean the one you used for the dough) mix 8 oz. softened cream cheese, 3TB   fresh orange zest,  1/2 c. preferably-fresh orange juice, 3 eggs, 3 TB sugar, 1 tsp vanilla,  1/2 c. finely chopped candied orange peel.    Pour onto the partially-baked crust.   Sprinkle with 1/2 c sliced, blanched almonds. I used slivered almonds once and decided not to do that again.

Bake  for another  15-20 minutes or until the tart is set and any visible crust is golden.  Actual  time will depend on the size  and shape of the pan you decide to  use, so keep an eye on it.  Cool completely on a rack, then cover and refrigerate overnight.  Cut in squares or bars, although it's not really a finger-food.     Store in the fridge.  And don't  fret  when it doesn't "rise" -  it's not supposed to!

Connie's Pistachio Bars

 

             Connie is   one of my sailing friends, who lives on a New Hampshire beach ( hear the envy?)  and this is  a favorite recipe that her  kids - and now grandkids -  ask for.   I  tweaked it just  a tad by adding a dab of color and  the  pistachios.  I've tried  chopped pistachios in  the batter  too  but I think just a few  on top is better, for the same reason that  I don't let a few extra  chocolate chips fall in  -  I think too much chocolate  distracts  from  the pistachio  flavor.     I know, I know....'too much chocolate" is a bizarre concept!  

Any  one-bowl process cookie   gets extra points  from me, and other than the pudding mix, the basic recipe is just pantry staples so this  recipe has lots  going for it, not to mention the unique  pistachio element.   And please, be verrrrry stingy with the  food color - it shouldn't be bright green.  The tiniest smidgen should do it!**

 Mix together:  3 eggs, 1  1/2 c. sugar, 2/3 c. veg oil, and then add 1 1/2c. flour, 1 tsp baking powder, 1 tsp. salt, 1 box pistachio pudding mix*, a  teeny drop of green food color** and 6-oz.  semi-sweet chocolate chips.

Place the thick batter  in an ungreased 9x13 pan, smooth the top  with the back of a spatula sprayed a bit,  and ( optional!)  sprinkle  a few   chopped pistachios on top, then bake in a preheated 350 oven  for about 25 - 35 minutes.  Let the pan cool on a rack  and slice  them while still  just a little  warm so the edges don't tear later.     They taste even better  after they 'age' overnight.    Once cool,  store covered,  at room temperature and enjoy the compliments.    Thanks, Connie for sharing!

* Don't struggle to find a box marked  'instant'  pistachio pudding mix.   All the pistachio brands  are instant, but  don't state it,  like some other flavors do. If still in doubt,  read the directions to see if it says  how to "cook".    It won't !

** Really, don't let  much  food color  hit the batter, it's hard to control the drop size, and the batter  can too easily  become an ugly, vivid kelly-green.  The batter looks pretty on its own, but fades when baked, so  a little green will revive the pretty pastel shade.   Remember this recipe , though, for St. Patrick's Day  when no green is "too" green!   I  put a 'drop'  on the blade of a knife so I can swipe just part of it off into the batter.  It will be  a very pale pistachio green  naturally  anyway, this  should just give a  tiny  color boost.

Soft Red Velvet Cookies

  Off to a quick start with  a cake mix, making  it easy to  put these together.    They're  pretty, soft, and surprisingly tasty, with a moist center.   I always  double the recipe, but I'll leave that decision up to you. T his is the single-batch recipe:

Preheat the oven to 375 for at least 15 minutes.  Melt 5 TB butter or margarine and let it cool.  Stir it into one box of dry red-velvet cake mix.    I prefer Duncan Hines brand but it probably doesn't matter.  Be sure that the butter's cooled a bit  before you add 2 eggs  and the zest of one lemon or orange.  The batter will be very stiff so use a strong arm and a strong spoon to be sure all the dry  mix is incorporated.

In a small bowl combine  1/2 c. powdered sugar and 1 tsp cornstarch and use a fork to mix it really well. Now, about  the red hands.....

Helpful hint:   use plastic medical or food-grade  thin gloves to roll the  dough...the mix isn't  intended by the manufacturer  to be  handled   and  there's lots of red food coloring in it  that you won't want to wear on your hands for a day or two.   Spraying  your hands with Pam  might help but just did not completely prevent the staining for me.

Wearing the gloves -- or not --  spray the palms of  the gloves very  lightly with Pam and roll the dough into balls.  The original recipe said it makes "24 small".  If  you want tea-party-sized, one-bite cookies, go for it and you may have 24.   I always make mine  larger, and  only get about  12-15 cookies.  That's why I always double the recipe to end up with about 3 dozen  average-sized cookies.

Drop each ball in the bowl of sugar mix* and coat them well before placing on an ungreased cookie sheet to bake.   The  time is dependent upon the size.  For those teeny ones, figure about 9 minutes, and maybe 11 or 12 for the biggest ones.  Take them out  when they are almost solid but  still at the point when you question the center's condition just a bit...is it time or not?... take them out.   Leave them on the sheet for about a minute to settle slightly, then remove to racks or newspaper to cool  completely.  They freeze well  and stay soft in sealed containers or baggies.  The  powdered sugar  stays on better when  there's a layer of plastic or parchment between them.

*  If you double the recipe, you  won't need to  double the sugar mixture.

Almond Joy Brownie Bombs

  They're  big and rich and nearly sinful. And simple to make. And very popular, for all those reasons. Not  to mention  just  5   ingredients.   

I  bake a chewy,  not fudgy,  boxed brownie mix  mix in a mini-cupcake pan.   One standard box makes  48 substantial  3-bite  cupcake-shaped brownies.   I've also  tried baking  the mix in a  jellyroll pan and simply cutting it into small squares -- but they are just not sturdy enough for what  follows!  What seemed as though  it might be a shortcut became a structural failure.  The base has to be sturdy enough to support the top,  and needs those  slightly crusty  'side walls'.   Baking in the cupcake-shapes lends the necessary infrastructure.  If you have a favorite  brownie recipe and want to make it from scratch, have at it.  A mix is far, far  easier.

                        So, bake the mix into mini brownie 'cupcakes'  and cool completely.

Mix 4 cups coconut very well  with one can sweetened condensed milk and  roll a teaspoon-ish size ball for each brownie.  Top each brownie with a ball of coconut and  gently press a  whole almond  on top.    Place in the freezer for about 20 minutes to chill  or freeze.

Melt a  12 oz bag*  of semisweet or dark chocolate chips ( not milk chocolate) with about a tablespoon solid shortening.  Dip each brownie bite in the chocolate, top down, to cover all the coconut and part or all of the sides of the brownie. Don't try to  dip or cover the base.   Touch up any big bare areas on the sides  by dripping a bit from a spoon.    Dipping completely to cover the bottom  is way too messy, both now and  when eating.  Place  them  on a  tray lined with foil or parchment  and chill  briefly to quickly set the chocolate.   

They don't  require  refrigeration  but  will keep  fresh longer if they are kept cold.   Stored in a  sealed baggie  they will last  at least  a week or  two  in the  refrigerator.  

* be prepared to  need  almost  6-8 oz more, depending how thickly  you coat them. While  increasing the amount of shortening slightly will make the coating thinner and  more fluid,  it will also make  the process  messier, and will take  longer to set.

Copper Cider Ring

Crammed with fruit and  crunchy things,  this pretty  copper-colored salad is the perfect side for any fall meal. It's a  tradition, usually on Thanksgiving.   You'll get  six or eight rather small slices  so I usually  make  several batches.  I'll  save you from great disappointment if you're considering   doubling  or tripling the recipe and the pan size........ some evil culinary chaos happens...so don't.  It  just doesn't  jell well.   Use a 6-cup pan or  mold for  each batch.

Mix  2 envelopes Knox  plain dry gelatin with 1/2 c. sugar  in a saucepan. Add 2 TB lemon juice and 2 TB  water. Cook over low heat, stirring til dissolved. Add 3 cups  hot apple cider, then remove and chill until it's the consistency of unbeaten egg whites.    Then fold in  1 c.  diced unpeeled apple, 1 c. chopped pecans or walnuts, and 1/2 c. finely diced celery.    Carefully fold in 1 or 2 cups mincemeat.   Pour into a 6-cup ring mold or 8" square dish.  Chill well.

Surround with dried or silk fall leaves for a pretty presentation.  There's no need to gild the lily, but if you like to 'saladize'  it, top it  with a  plop of mayo/cool whip mixture & a sprinkle of cinnamon. I don't use old-fashioned mincemeat that actually has meat in it.  For the uninitiated, you'll probably find mincemeat seasonally, near the  other pie fillings in the baking aisle.

Luscious Limeade-Strawberry Cake

Fresh strawberry bits in both  the  intensely flavored dense cake and frosting! Everyone asks for this easy  recipe, using limeade or lemonade. So pretty, moist and flavorful, there's no clue that it starts with a mix. 

Preheat the over to 350, and grease and flour  two 8" or 9" round  cake pans.  When I double this recipe or make a recipe-and-a-half, I bake it in two square 9" pans.
 In a large bowl, combine 1 box white cake mix, 1 cup sour cream, 6oz frozen limeade or lemonade, thawed,   4 oz. softened cream cheese, 3 eggs, and 1 cup rather finely minced fresh strawberries. If you like, add just a drop of  yellow food color  if using lemonade, or a tiny drop of green  to very  faintly look like lime.  Beat on high for about 2 minutes, and  fill prepared pans.  Bake for 30 minutes or until center tests done,  rotating the pans at least once.   Cool for 15 minutes and remove from  the pans to cool.  Cool completely  before icing.

To make the frosting, beat 8 oz. softened cream cheese and 1/3 c. granulated  sugar with a mixer until smooth. Add 2/3 finely  minced fresh strawberries and 1 drop  pink gel food coloring
 ( not liquid). Beat til well blended.  In another bowl beat 1 1/2c. heavy whipping cream with 3 TB. fresh lemon or lime juice on medium until foamy.  Raise speed to high and slowly add 1/3 cup granulated sugar, beating until stiff peaks form. Fold half of the cream mixture into the cream cheese mixture, then  fold in remaining cream.  Frost cake immediately and keep refrigerated.

Sometimes I top the cake with a swirl of strawberry jam in the center, or  arrange sliced fresh strawberries,  chocolate-dipped berries, or strawberry  meringue roses on top.

 

  

Chicken Marbella

A  catering favorite and very popular  entrée  recipe that made the rounds in the 80's,  wonderful for its deep flavor and simplicity of preparation. 

   The original version used  chicken quarters or a cut- up chicken,  but I often served small  legs as a delicious appetizer ----- good at room temperature as well as warm, making one less item that had to be transported and carefully  kept piping  hot.  At that time wings were not  ubiquitous, as they are now, and small legs were a fun surprise on an appetizer  buffet.

If you use boneless chicken parts, reduce the cooking time a bit, but be sure to allow it to  bake long enough to get that deep color and absorb the sweet brown-sugar wine sauce. And don't skip the dried plums & capers, they are important  elements.

If you aren't familiar with the dish, you might want to know that  the correct pronunciation is  Mar-bay-ah.  Marbella, Spain is on the beach in  the province of Malaga, in the heart of the Costa del Sol,   olive & caper country.

Quarter or cut up  1 chicken into desired parts, leaving skin and bone on.

Make a marinade of 1 TB  finely minced garlic, 1 1/2 TB oregano, a good  splash of red wine vinegar and a same-size splash of olive oil,   salt and pepper, 1/2 c. pitted prunes ( dried plums),  1/3 c. pitted Spanish olives, 1/3 c. capers with a bit of juice, 2 TB minced  fresh parsley, 2 bay leaves.

Place chicken in a shallow  ceramic or plastic dish or  plastic zipper bag, add the marinate and jiggle to  distribute the marinade.  Refrigerate overnight or for 24 hours. Turn the bag  a few times.

Arrange chicken in a single layer in a shallow baking pan, just large enough to fit all the pieces, spooning the marinade  over. An ovenproof skillet works, too.    Top each piece with part  of  1/3 c. brown sugar, and pour  about 1/3 c white wine into the pan around the chicken. I prefer white port, but use what you have.    Bake in a preheated 350 oven for 40-60 minutes, depending on  the size of the chicken pieces.  Check  done-ness for clear juices to run when pierced.

Serve with the marinade and the delicious pan drippings spooned over.  Garnish with chopped flat-leaf parsley, or  a bit of chopped chives or  green onion tops for color. 

            

Blackberry Iron Skillet Cobbler

Blackberry  pavlova, blackberry cheesecake, blackberry muffins......  blackberries  enhance almost everything.   Try them  in this very simple  and really delicious cobbler.   I adapted this recipe from a grill  cookbook.   If  you opt to  use a grill,  preheat it well and  push the pan to a side of the grill that has no coals directly underneath, and bake with  the grill lid closed, for about an hour. It's probably unnecessary to point out that while you could substitute any baking dish in an oven,  a cast-iron skillet is essential for a  grill.   And it probably needs a bit more attention as it's baking. 

Preheat grill or oven to 375.

Melt 2 sticks of butter  in a medium/large   saucepan and  then take  the pan  off the heat.  Stir in 2 cups whole milk, 1/2 tsp vanilla, 2c. self-rising flour and  2 c. sugar.  Stir til  all ingredients are wet  but don't over-mix or blend well.

Use 2 TB  butter to grease a 10" cast iron skillet  and dump  5 cups  fresh or still-frozen fruit in the pan.   Pour the batter mixture over the top.  Bake until the top is golden brown, for  about one hour, uncovered.

 Most people like it best  warm.    As soon as  it comes out of the oven, sprinkle the top with a couple tablespoons of   granulated sugar for  a  sweet little crust crunch.   It's great with vanilla ice cream.

 A 10" pan will serve 8 -10  or this recipe,  halved,  will exactly fill a 5"  or 6" cast iron skillet. It's really berry good.  Sorry, couldn't resist!

Blackberry Dijon Rack of Lamb

This lovely, simple  lamb dish is adapted from a Cooking Club recipe and is impressive as well as savory.  Be sure not to skip the  tarragon.  Two racks should serve  two or three  chops each   to serve six people. Minted  peas  are a delicious accompaniment,  as are the  Muenster-creamed   brussels sprouts  that I  posted   on 12/29/2007  disingenuously titled  'baby cabbages'. I'm sure  some people would rather I  'disguised'  the  lamb, too, but really folks, it does not taste  "lamb-y", whatever that means.  

Feel free to  vary the flavor by substituting  any other good thick jam or preserve...not 'diet' or sugar-free, and not jelly.  I love making a fig version of this recipe, as well as ginger (marmalade)  and red currant.

2 (1- to 1 1/4-lb.) racks of lamb, frenched*
1/2 teaspoon kosher (or other coarse) salt
1/2 teaspoon freshly ground pepper
1/4 cup blackberry preserves
1/4 cup stone-ground Dijon mustard
1 tablespoon lemon juice
1 cup fine fresh bread crumbs
1 1/2 teaspoons chopped fresh tarragon or 3/4 tsp dried
2  teaspoons  butter, melted

1.Heat oven to 425°F. Line rimmed baking sheet with foil. Trim any excess fat  from rack of lamb. Sprinkle lamb with salt and pepper; place on baking sheet.

2.In a small bowl, whisk together preserves, mustard and lemon juice. In another small bowl, stir together bread crumbs and tarragon. Spoon mustard mixture over top of lamb; press bread crumb mixture into mustard mixture. Drizzle butter over bread crumbs.

3.Bake 35 to 45 minutes or until bread crumbs are lightly browned and internal temperature reaches 135°F. for medium-rare  or until of desired doneness.   Let stand 3 to 5 minutes. Cut between bones into chops.

  *Ask your butcher to french the bones for you if  the rack hasn't  already been frenched.

Chilled Steak Stroganoff Appetizer

Chilled Steak Stroganoff Spread   has never failed to draw attention - and speculation.Some sort of tasty magic occurs as the simple steak and sour cream  morph into something extraordinary   Because it looks  much like herring in sour cream, which is not  appealing to  quite a few  people, be sure to  put a little  label on the dish to indicate that  what's lurking in the sour cream is steak, not  pickled fish. 

Cut 1  1/2 c. cooked & cooled  or leftover steak into thin strips about 1 1/2" x  1", against the grain.  Mix 2 TB lemon juice, 3/4 c. sour cream, 1/2 tsp. hot sauce, 1 tsp. salt, 1/4 tsp garlic salt and 2 coarsely chopped green onions,  green tops included.  Add the steak strips and  stir lightly. Cover and chill  6 hours or longer,  stirring once or twice.  At serving time, top with paprika and  more chopped green onion tops.   Accompany this with strips or triangles of toasted bread,  Carr's white  water crackers, or cocktail size slices of pumpernickel or rye bread.   Makes about 3 unusually tasty cups.

Kaleidoscope Candy

There are sweet/salty/sour flavors in each pretty bite of this festive treat.  Thanks to  my friend Mary Frances, party-giver extraordinaire, for a  recipe that's as visually appealing as it is tasty.

Combine 1/2 c. chopped macadamias, 1/2 c lightly toasted chopped pistachios, 1 cup dried tart cherries or cranberries, 1 c.  pastel mini marshmallows, and  1 c. jellied sour candies  -- such as Jelly Bellies --   cut  or halved.  Cut them even if they are  much smaller than regular jelly beans--otherwise when you cut the candy  whole pieces will fall out.    Mix with 16 oz.  melted white chocolate and spread evenly in a parchment-lined  9x9 pan. I've used both  white chocolate chips and white candy bark.   Cover and chill. Refrigeration is not necessary once set.   It will  need to come to  room temperature later to slice  neatly. 

Sugarplum Cake

   "Visions of sugarplums"!  Here's a   5-ingredient  treat  with a crunchy, crusty, sugary top,  to be  enjoyed  any time of the year as  a pretty and delicious dessert, coffeecake  or snack cake.  I bake  several at a time and cut  the extras into serving pieces  before freezing, for  quick retrieval  in a sugar-fix emergency.   It's wonderful  eaten frozen 'solid ' too.      

Cranberries accumulate in our  freezer  every fall so we can enjoy them out of season as well.  I've used them as long as  three years later. Just toss the bags into a sealed freezer bag or containerand when its time to use them, don't thaw them, use frozen.

Adapted  from a recipe that was circulating online last year, I use  a smaller pan than called for, and add loose granulated sugar -- lots of sugar -- just  before baking to add the crunchy, sugared top.

 Preheat the oven to 350  for at least 15 minutes.   Using a mixer, beat 3 eggs with 2 cups granulated sugar  for 5-7 minutes.  Don't be tempted to be  impatient  and cut  this step short;  because  there is no leavening ( baking powder or soda)  in this recipe.... the eggs serve that purpose, so it's really essential to  beat  that long.  The volume will almost double and it should be slightly thickened and distinctly lighter in color.

Add 3/4 c softened butter or margarine, beating well, with 1 tsp. vanilla , then mix two more  minutes. Stir in 2 cups of all purpose flour  just until  incorporated. By hand, stir in a  12-oz bag of fresh or frozen cranberries that you've inspected for withered or spoiled  berries. (about 2+ cups). Don't  thaw them. Frozen berries won't stain the batter like some defrosted ones may.

Spread  the  really stiff  batter in a well buttered  11 x 7 pan.  Sprinkle the top  heavily with about 1/3 cup granulated  or coarse white sanding  sugar.    Bake until  the center tests done with a toothpick (coming out cleanly)   about 45-55 minutes.    Cool completely before cutting. 

Sugarplum cake is moist and rich just as it is -- adding  icing  or even powdered sugar is just too much.    If you'd like,  try topping  each serving  with a scoop of  orange-cranberry  ice cream...... just stir  a bit of  orange-cranberry relish into softened vanilla ice cream and refreeze.   If you're concerned about sodium, use unsalted butter.  There are   loads  of  carbs in this  cake but very little sodium.    

Warm Halloumi Cheese with Cold, Minty Watermelon

  If you're  looking for a simple new way to  enjoy 'grilling cheese'  you may love this summery  recipe   from Michael Symon.  The  appeal of an easy  low-carb appetizer drew me into  its  satisfying taste --- warm, melty cheese topped with  cool, minty watermelon triangles.

Halloumi is most often  marketed and labeled as "grilling cheese" and served with bread.  A little research disclosed that  this appetizer is an old Cypriot recipe and that the  cheese is  usually part-goat, part-sheep's milk.  Halloumi  retains its shape, and  is   milder than feta or chevre.  The exterior stays somewhat firm, so watch it carefully to avoid burning.

Whisk together  one  TB each of grated garlic and grated  shallot. Add 2 oz red wine vinegar and one TB honey (I used  sugar-free).  Whisk in 4 oz extra virgin olive oil, 2 TB  toasted thin-sliced almonds, chopped, and 2 TB finely chopped fresh  mint.  Cut a  1" slice from a small round watermelon. Trim off the rind and white, and cut the melon in  8 triangles.  Place them in a shallow bowl and pour the marinade over the melon.  Cover and refrigerate for an  hour.

Using 1 TB extra virgin olive oil, heat a skillet (cast-iron preferred) , and  when it's hot, fry 8 triangles ( 8 oz) of   room-temperature halloumi cheese*  about a minute per side just 'til browned a bit on both sides.  Remove to  a serving plate, top with watermelon triangles and toothpicks.  Serve and enjoy the warm/icy cold  bites.

*Halloumi is generally sold in rectangular slices about  1/2" -3/4". It's often called frying cheese and may be "Italian grilling cheese" or "Greek frying cheese" or some similar flavor.  "Plain" is fine too.  If yours is  thicker,  the cheese may  not soften quite enough during cooking.  If it's too thick to use as-is  but too thin to cut in half horizontally,  nuke  less than 30 seconds in the microwave  either before or   after searing, and then proceed.   Poke it to be sure its soft inside before  removing from the pan...it keeps it shape even when soft.  This makes  8 one-or-two-bite appetizers. 

** If you're concerned about sodium  substitute Indian paneer cheese - it's  almost-zero -sodium and fries well without melting.

Sweet & Spicy Sriracha Sweet Potato Fries

Brown sugar, Sriracha, lime juice, bacon...need I say more?

Bake a  16-20 oz bag of frozen sweet potato fries according to directions... the thinner ones  work better than  crinkle-cut. 
While they're baking, cook 3 chopped strips of bacon in a skillet til crisp, about 8 minutes. Don't be tempted to short-cut by nuking the bacon; you need the drippings.  Drain the bacon and to those drippings, add 1 TB Asian fish sauce, 2 TB packed dark brown sugar,  2 tsp Sriracha sauce,  1 1/2 TB lime juice,  1/2 tsp lime zest.   Stir to dissolve the sugar. No need to heat the sauce.

Move the crisp fries to a serving  platter,  drizzle with the sauce, and  sprinkle with the crisp crumbles of bacon and 2 TB chopped fresh cilantro.  Top with frizzle-fried   onions- green or regular.

I swiped this recipe  - and their photo - from Food Network Magazine a couple years ago. Surprise your favorite diners  by serving  this  delish side with  burgers and all sorts of things.

Caprese Toasts

'Caprese' is being mutilated, verbally, by servers everywhere these days.   I  assume the chefs they work for know better  but  don't bother  to tell them it means 'in the style of Capri' and is pronounced  Ca-pray-say.

These tasty toasts are  a really  quick simple version of the famous Caprese trio --- tomato, basil, and mozzarella . You can make trays of them hours ahead, and they don't need to be refrigerated.

They're terrific appetizers, or accompaniment to  all sorts of  soups, salads, and entrees.  I was told some years ago  that Carrabba's  once served this as 'bruschetta'...

Preheat oven to 500 degrees. Cut a baguette or narrow French loaves in thin slices,  a bit diagonally. Barely toast one side in the oven or broiler.  When toasted, flip them over to cool.    Then spread each toast with garlic butter, top with a slice of mozzarella cheese  (or provolone), a thin  slice ( or half-slice) of a Roma tomato, then  slide about 1/2 tsp pesto over each.

Bake 4-5 minutes, until toasty and  a bit browned.  

See? I told you it was simple!

Rhubarb ( and Strawberry) Boneless Ribs

Adapted from a magazine recipe,   this oven-baked dish  has an interesting, slightly  sweet  flavor and falling-apart pork.

  Allow 3 hours from start to table. Preheat oven to 325. The fruit can be fresh or frozen.

 In a large pot,  place  5c. chopped rhubarb and 4c. chopped strawberries and enough water to cover. Bring to a boil.   Remove about  2 c. of the  berries  and rhubarb, draining the liquid back into the pan. Set aside until serving. Continue to  boil the  rest in the covered pot for 5 minutes more, then drain and set aside  to  be added in the sauce.

Make a rub with 2 T salt, 2 T paprika, 1 T pepper, and rub on  3-4 lbs boneless country-style ribs.
Brown them in batches ( not letting sides touch) and   place in a 3-4 qt baking dish. In the remaining oil, sauté 1 chopped onion for 3-4 minutes ( adding a little more oil if needed) and then adding

1 cup packed brown sugar  or brown-sugar replacement                           

3/4 cup ketchup ( I use low carb or low sodium)                            

1/2 cup red wine vinegar

1/2 cup bourbon

1/4 cup reduced-sodium soy sauce

1/4 cup honey (sugar-free  is fine)                           

2 tablespoons Worcestershire sauce

2 teaspoons garlic powder

1 teaspoon crushed red pepper flakes

1 teaspoon coarsely ground pepper

 the  larger berry-barb mixture

 

Bring to a boil, and pour over the ribs. Cover and bake 2 hours, then uncover for  another 30 minutes. Remove a cup or two  of the delicious sauce and mix it with the reserved rhubarb and strawberries, and serve it over or with the ribs.

 

Sticky - Sweet Asian Lamb Lollipops with Creamy Asian Pasta

When   a single dish makes a restaurant famous, it's worth  a visit to find out what all the hoopla is about.  If , inconveniently, there's an ocean between you and Kailua-Kona,  make  it yourself.  This dish  of  barbecued  lamb chops served atop a creamy  Parmesan-veg pasta is  reportedly Sam Choy's  signature  dish. It will serve   4 people, assuming most will   easily  devour 2-3 little lamb chops.
   
In quite  a large bowl, combine 2 c. brown sugar or brown Splenda, 3/4 cup  minced or shredded fresh garlic, 1/2 c. fresh  minced cilantro leaves, 1/2 c.  soy sauce, 1 TB fresh ginger, peeled & minced,  1/2 tsp Chinese 5-spice, 1/2 tsp red chili pepper flakes, and salt to taste.

Add 8-12  rib lamb chops* and turn over and over in the mixture, then massage each one well,   to be sure the  sticky  rub penetrates  the lamb.   Submerge   the  chops in the thick sauce and refrigerate  4-6 hours or overnight.

Ready to  finish?    Cook 16 oz.  cooked, drained  trottole, cavatappi or fusilli -  or any fat, spiral-y pasta with nooks and crannies  that  allow  sauce to linger.  Drain.  Preheat the broiler  for at least 15 minutes,  and start the prep for the  pasta sauce:    In a large pan, heat 4 TB olive oil and 2 TB butter. Add  1 1/2 Tb minced or shredded garlic  for 2-3 minutes,  don't let it brown.  Add  2 medium zucchini, julienned,  and a peeled and julienned  or shredded carrot.  Cook for 2-3  minutes, stirring now and then. Add     Stir, then  add 4 cups heavy cream and  bring to a boil- immediately lower to a simmer  and cook 5 minutes.  Just before serving add   1 c. Parmesan cheese, 1/2 c. chopped cilantro leaves, salt and pepper.  If your cream doesn't thicken enough, (mine sometimes doesn't)n stir in some diced softened cream cheese - maybe 4 ounces.

Broil the chops  close to the  flame 2-3 minutes per side for rare, about 5-7  for well. You may want to cut into one to check for doneness - because the  almost-candied outside is already dark, it's hard to tell  what's really going on inside.    If you have really  good ventilation over the stove, you could  also use a very large cast-iron skillet or stovetop grill, heated to smoking-hot.  Watch the chops, they'll cook quickly and will  tend to burn in a skillet  because of the sugar content.     Place the cooked chops on top of the  pasta, and  eat them (they're tiny, after all!) with your fingers, like a lollipop.  Licking your fingers and sucking every last bit of that flavor from the bone afterward is socially acceptable.  Really.

* a rack of lamb is 8 rib chops - cut them apart, and  holding each by the bone, scrape the bone with a knife, to expose it, and resemble  a lollipop. Most of the time the  rack you'll  purchase has already been frenched. If not, ask the butcher to do it.  It only takes a minute.

Cowpies

It's  probably   unpatriotic to  confess that I don't like Oreos unless they are an ingredient, bravely  offering themselves up for  a   higher purpose.   Somewhere on this blog I've  posted  more-than-awesome recipes for Oreo Muffins and Oreo Truffles,  for example.   Here they appear crammed into  massive  dark-cocoa cookies along with Mounds bars and chocolate chips.

The cookies  have  been around for  years,  often known as  "Gobs" but I have renamed them, thanks to  suggestions by Facebook friends.   My  Minnesota cousin Margy  gets credit for the new name.

Don't  go rogue and use all-butter or all-Crisco. Or substitute Kit -Kats  or Milky Ways for Mounds Bars.  And it's pointless  to attempt to 'healthify' it with  whole- wheat flour.  The  recipe shouldn't be messed with.

Beat together  3/4 c softened, unsalted butter and 1/3 c. butter-flavored Crisco.  Use a mixer, and when it's  creamy  add 1 cup white sugar and 2/3 c brown sugar, beat til creamy then  2 large eggs and 2 tsp. vanilla, beat a  little more.

Combine the dry ingredients :  2 cups  flour, 2/3 c.  dry cocoa ( preferably  dark) , 1 tsp. baking soda, 1/4 tsp salt.

Gradually add  the dry  ingredients to the wet, til blended.    By hand, stir in 16 coarsely chopped Oreos,  1 or 2 cups chocolate chips  and  8 oz. chopped Mounds bars ( they chop  easier if chilled).

Chill the dough for  30 minutes while you preheat the oven  to 350 and  put parchment paper on cookie sheets.

I make huge cookies, very thick and  the size of the palm of my hand, and get about 24.   I just scoop out  maybe a fat  1/3 cup ,  push it  into a ball of sorts, and very  gently shape & very lightly flatten it out  just a tiny  bit , only to be sure  the whole thing is about equally thick and there are no  thin edges to burn or over-crisp.      Don't overdo the shaping  -  due to the irregular bits of heaven poking out,  they will never  be smooth and pretty.

The  size I  described  bake for about 15-18 minutes, with smaller ones you should probably start checking at 10 minutes. Since we  all make slightly-different sized cookies, times will vary. To be safe, test- bake  just a couple before you bake the rest. The  tricky part  is removing them before they are quite set, which is hard to judge with all the gooey-ness oozing from them.  Touch the center and take your best shot.  They should still look a bit wet.  They'll firm up as they cool --- first  on the paper for 10 minutes (carefully slide the whole sheet of paper off the hot baking sheet to  stop the cooking process)  then  on wire racks.   If they are  crunchy,  you left them in a little too long.   If that happens, uh-oh, you'll just have to  eat this batch and start over when you recover from  chocolate overload.

Posole Rojo

Every culture has its'  bubbling pot of comfort food.....stews, cassoulets, and so on.  In Mexico that's posole, a flavor-rich dish based on pork and hominy.  But posole is all about the add-on toppings. Diced avocado, shredded cabbage or jicama,  fresh cilantro, lime wedges, chopped red onion,  jalapeno slices, even a  very non-traditional  handful of broken fritos.....thin radish slices are common, too.   I have never been  able to re-create a red  posole  as good as  one I enjoyed  at a Mexican  beach somewhere near Tijuana long ago.  We  feasted on  posole, avocado salads and grilled lobsters, and a margarita or three may have altered my memory,  but whatever..... this version  is  as acceptably close as I will ever get to that flavor.

  Like most braised, or  stew-type  dishes, it's wonderful/better  the next day. It's not labor-intensive to prepare, it just  needs to cook very slowly for hours, so get an early start or plan to serve it the next day.  I think  the excessive condensation created doing the 'long, slow' part in a crockpot would  dilute the broth too much, but it would come in handy to not be  house-bound all afternoon, keeping an eye on the stove.  If you experiment with a crockpot, I'd reduce the water to 1 cup.

The first step is to make hot sauce..yep,  'real' hot sauce.   And no, you can't  use your favorite bottled brand.  Won't work.  This is an authentic  recipe.    Not  to worry about hot sauce,   you can control the heat level  in this  dish  - more about that later.  If you  ever need a  really large quantity of hot sauce, save yourself a fortune by making it yourself, for pennies.

Break the stems off  3/4 c. dried  chilies de arbol and 4-5 dried ancho chilies and shake out as many seeds as possible.  You'll find them in cello bags in the produce section of the market.  The arbol chilies are slender red ones and you'll need to slice them open to get the seeds out.  The ancho chiies are much larger and darker, and you'll need to cut  out the core end of the stem to make an opening for the many seeds to come spilling out.  It's easy, but wear gloves or  be cautious about the heat of the seeds and touching your face  afterward.   Put all the  dried chilies in a bowl and  cover with  at least 2 cups boiling water, weighted down with a plate so they stay submerged.   I just use  the small pan I boiled the water in. Soak til soft, about 30 minutes.  Transfer 1 1/2 c of the water and all the chilies to a blender and blend til smooth with  2 cloves of smashed garlic and 1/2 tsp salt.   Drain and push it through a fine sieve or sifter with a rubber spatula.  Discard the pulp that's  left in the sifter, and be glad you got most of those seeds out earlier. Congratulations -  You've just made hot sauce.  Not to worry though, you will control the amount of heat in the finished dish.   There are no tomatoes in posole,  this sauce is where it gets it's red color, and the deep flavor of the  sauce  is what makes the dish.

Mix 2 tsp cumin and  1/2 tsp salt.  Rub both sides of about  2 lbs trimmed  boneless pork shoulder.  Loin is just too lean. Use pork steaks if you can't find a shoulder.  Heat 2 TB veg oil in a large dutch oven and cook  1 chopped white onion,  in the oil over medium heat about 5 minutes. Add 4 diced cloves of garlic and cook 3 minutes. Push  those  aside and  raise heat to medium high.   Sear the pork on all sides until lightly browned, about 5 minutes.

Taste the chile sauce  made earlier, to see what your level of  spice/hot is.   Add somewhere between 1/2 to 1  cup   to the pot, along with 2 cups of water, 8 c. low-sodium chicken broth, 1/2  tsp salt, 1 large bay leaf,  1 TB  dried oregano (Mexican if available).   Bring to a low boil, then cover and reduce heat and simmer for  about 3 hours. I don't like "HOT" at all, and I use a  full cup.  Serve extra sauce for those who do like it hot,  they can add it at the table.

 Add  45 ounces ( pre-drained weight) drained canned  white hominy to the  pork.  Simmer another hour, uncovered.   By then the pork  should be exceptionally tender. Lift it with a slotted  spoon onto a cutting board or  flat pan with an edge, roughly chop and return it to the pan. If it is too thick add a  little more broth or water. 

  Put the toppings mentioned in the first paragraph  in bowls and let people choose their own at the table.  I am guilty of adding a plop of sour cream,  which is even more renegade than crushed fritos!  Very   inauthentic.  But tasty! 
 Pretend you are  perched on a Mexican cliff  high over  the brilliant  turquoise  Sea of Cortez,  and enjoy!

Trio of Fast Fabulous Retro Appetizers

    I'm not someone who enjoys  munching on  green onions as-is, but I sure rely  on them for great cooking flavor.  All are 80's flashbacks, reliable and  popular  go-to apps for many years.  Two  are based on  green  onions. They go together  with no effort  and  are great additions to your appetizer table.

Green Onion Teasers
Combine 1 c. commercially-crumbled crisp bacon ( or very  finely chopped cooked bacon, otherwise the proportions will be off), 3/4 c. real ( Hellman's) mayo,  3/4 c finely chopped green onion, including the green portion.    That's it.  Presto.  Serve with almost any cracker or   de-crusted toast triangles. 

 Hot Jarlsberg Cheese Dip  ( not pictured)
A friend  and catering client gave me her favorite recipe many years ago - she  swore that  you must make multiples so that  you have backups ready. Guests  tend to linger at this dish , scooping it up,  and she was right. ( Thanks, Sally MacD for the recipe, I've made it a few hundred times ).  The sweet nuttiness of the Norwegian cheese can't be beat; I substituted Swiss a time or two in a pinch and  it was not bad in a snowed-in type  emergency, but otherwise  stick to the Jarlsberg.   Serve with traditional ( black box) Carr's water crackers .
 
In an ovenproof dish, combine 2 c. shredded Jarlsberg cheese with 1 c. finely chopped green onion, tops included, and 3/4 c. Hellman's real mayonnaise.  Bake at 350 or  heat in microwave oven at 50%  till bubbling and melted.  Have your  backup  ready!  If you overbake or nuke too quickly   the mayo may separate a bit; just stir it up.

Bacon-Wand  Breadsticks
Make these  in smallish batches because they cool  immediately and you'll be able to  get them rolled in the cheese before they do.  Once they cool the Parm doesn't adhere.  Prepare  ahead a day or two if you like - cover loosely, don't seal in plastic, don't refrigerate.

Wrap crisp  purchased  breadsticks  --do not try to use soft, or the very  long, thin ones----  in a spiral with raw bacon. Use bacon strips halved  lengthwise - a full strip for long breadsticks ( like these shown) or a half strip ( also halved lengthwise) for   shorter breadsticks.    Place several layers of paper toweling on a plate, lay the wrapped breadsticks on it.  Tuck  any loose ends under  the breadstick... no need to  turn them as they cook.  Nuke on high for a few minutes - this will depend on  your microwave, but assume it will be 2-4 minutes.   Have a low shallow dish or plate of  Parmesan cheese  and another empty plate ready.
  When the bacon is   fairly crisp, remove the plate, and working quickly, before the bacon fat disappears, roll the breadsticks in the cheese and place them on the dry  plate.  If the bacon gets overcooked, or if you don't work quickly, the cheese  won't  adhere. The boxed Alessi brand - shown above -- long  breadsticks are a little iffy- they are so thin  and brittle that odds are slim that  you'll open the box and find them unbroken, or not break them when winding the bacon around.

The other appetizer shown is just  green onion  wrapped in  dried-beef slices (from a jar, not refrigerated) spread with plain or any flavor cream cheese.  If you were alive in the 70's you  had these many times!

Strawberry-Bacon-Pecan Green Salad

 

I make the dressing with stevia or splenda.  You may  add the onion to  your favorite purchased  poppyseed  dressing instead but it takes just a sec and costs pennies to make it from scratch.  If you prepare individual servings, it's not necessary, but if  presenting in a  large serving bowl, toss most of the dressing  with the greens before topping with the  bacon, berries, and nuts.  Finish with the rest of the dressing.    I  serve it in a  large  shallow  serving bowl so most of  the 'good stuff' doesn't sink to the bottom when being served, and everyone gets plenty.

Top  chopped romaine or mixed field  greens with sliced or quartered  fresh strawberries, toasted pecan halves ( chopped bits tend to get lost)  and crisp bacon.
  Dressing:  combine 2 TB poppyseed, 1/3 c. finely  chopped onion (I often use dried),  1/3 c veg or canola oil, 1/3 c. vinegar, 1/3c sugar.   Shake or whirl in blender til well mixed.