RECIPE ROUNDUP
Kitchen Magic for Kids
By Kevin Hargis
Somewhere at the intersection of physics and chemistry that is cooking, something entertaining, fun and almost magical sometimes appears.
The magic can happen in the kitchen, when a conglomeration of ingredients becomes deliciousness in an unexpected way. Sometimes, magic hides in a recipe when you read it and appears only when you cook it.
One famous example of that is the prize-winning Tunnel of Fudge Cake (find it at www.pillsbury.com), which makes its own interior chocolate filling while baking. I’m sure there’s a rational, scientific explanation for the phenomenon, but there’s also fun in the mystery.
Then there are times when the fun comes in the eating.
Once when I was a child, my mother decided she didn’t want to cook a traditional supper, and instead we had waffles topped with butter-pecan ice cream. That spontaneous decision taught me that food doesn’t have to be predictable or boring. I’ve loved the unexpected ever since.
That’s why I enjoyed these recipes, which came to me courtesy of Billie Baxley of Angleton, who is in the hospital auxiliary with my mom.
The equipment is simple: A microwave-safe mug and a microwave. The ingredients are also simple. Neither will take you more than a couple of minutes to make, but both yield surprisingly good results. The omelet is fluffy and cheesy, and the cobbler is gooey and warm.
OMELET IN A MUG
2 eggs, beaten
2-3 tablespoons shredded Cheddar cheese
2 tablespoons cooked ham, diced
1 tablespoon green pepper, diced
Salt, pepper to taste
In microwave-safe cup coated with cooking spray, combine all ingredients. Microwave uncovered on high for 30 to 40 seconds. Stir with fork, then cook another 30 to 60 seconds longer or until eggs are completely set. Turn out onto plate to serve.
Servings: 1. Per serving: 407 calories, 32.6 g protein, 26.2 g fat, 3.9 g carbohydrates, 0.9 g fiber, 1,135 mg sodium, 408 mg cholesterol
PEACH COBBLER IN A MUG
1 tablespoon butter
2 tablespoons sugar
2 tablespoons flour
1 tablespoon instant nonfat dry milk
1/8 teaspoon baking powder
1/8 teaspoon cinnamon
Dash salt
1 snack-sized container (4 ounces) diced peaches, well drained
Microwave butter in mug until melted, about 20 seconds on high. Add sugar, flour, dry milk, baking powder, cinnamon, salt and 2 tablespoons water to cup. Stir with fork until well blended, then add peaches on top of batter. Do not stir. Reduce microwave power to 70 percent. Cook for two minutes, then let stand in microwave one minute. Remove from oven, let stand until cool enough to eat.
Servings: 1. Per serving: 367 calories, 5.1 g protein, 31 g fat, 63.7 g carbohydrates, 3.1 g fiber, 107 mg sodium, 31 mg cholesterol
ANY WAY YOU SLICE IT
For a fun group activity for children and adults, why not hold your own make-and-bake pizza party? It can be as simple as using a mix or refrigerated dough or buying a premade crust, French bread or English muffins, slathering them with pasta sauce and topping with veggies, meat and cheese. Whipping up a dough from scratch costs a little less, has a bit more fiber and flavor, and gives you the satisfaction of doing it yourself. Here’s a tried-and-true family favorite for a soft-crust pizza:
HONEY WHOLE-WHEAT PIZZA DOUGH
2 tablespoons honey
1/2 teaspoon salt
2 tablespoons rapid-rise yeast
2 1/2 cups all-purpose flour, divided
1 cup whole-wheat flour
1/4 cup olive oil
Pour about 1 cup very warm water (about 110 degrees) into bowl. Add honey and salt. Stir until dissolved. Stir in yeast and allow to proof (bubble up) for 5 minutes. Add 1 cup of all-purpose flour and oil and mix until smooth and lump free. Add remainder of flour and mix until you can form ball with dough. If too dry, add water, 1 tablespoon at a time until achieving right consistency. If too wet, add 1 tablespoon flour at a time. Place dough ball on floured board and knead for about a minute. Put dough in sealed plastic bag or covered bowl and allow to rise in warm spot until doubled, about 45 minutes. Punch down dough, then let rise until doubled again.
On well-floured board, form dough into flat ball (divide in two for smaller “personal”-size pies). Pressing from center of dough outward, form dough into flat disc, turning it as you go. When dough has been flattened to about half an inch in thickness, use a rolling pin to flatten it further. Puncture dough several times with fork and put it on baking stone or lightly greased pizza pan. Form a rim of dough around the edge. Cover with sauce and toppings of your choice. Bake at 400 degrees for 12 to 15 minutes, or until golden brown.
Servings: 8. Serving size: 1 slice (dough only). Per serving: 277 calories, 7.3 g protein, 7.1 g fat, 46.2 g carbohydrates, 3.5 g fiber, 148 mg sodium
Cook’s Tip: You can make this dough ahead of time and freeze it after the second rise. Allow plenty of time for it to come to room temperature before shaping.
To Top It All Off
You can easily find jarred or canned sauces or make your own.
Pizza sauce is easy to make: Simmer a 15-ounce can of tomato sauce with a clove of minced garlic, a half teaspoon each of dried oregano, dried basil and red pepper, a quarter cup of Parmesan and salt to taste.
Specialties of the House
Whether guests are building their own pizzas, or the chef is in control, consider going beyond pepperoni. Try one of these themed pizzas with fun combinations of ingredients, or use them as inspiration to create your personally perfect pizza.
Big Tex
Sauce: Half tomato, half barbecue
Layers: Thinly sliced red onion, smoked brisket, pickled jalapeños
Cheese: Colby Jack
Mexican Flag Margherita
Sauce: Pesto, light pasta or none
Layers: Thinly sliced plum tomatoes (overlap slices if not using sauce), fresh basil leaves (omit if using pesto)
Cheese: Queso Oaxaca (Mexican mozzarella)
Gulf Catch
Sauce: Alfredo
Layers: Minced garlic, cooked shrimp, lump crabmeat
Cheese: Mozzarella and provolone
Over the Border
Sauce: Green enchilada
Layers: Sliced white onion, chopped green pepper, chopped cooked chicken
Cheese: Mexican-blend cheese
Hill Country Smokehaus
Sauce: Pasta
Layers: Sliced smoked sausage, ham, crumbled cooked bacon
Cheese: Smoked Cheddar or provolone
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HOME COOKING
Recipe Contest Winner: Millie Kirchoff, Nueces Electric Cooperative
Prize-Winning Recipe: Pizza Dip
This month’s Fun to Make, Fun to Eat contest brought a cornucopia of convivial concoctions, with many yummy desserts and appetizers to please both the young and the young at heart. These recipes combined the joy of cooking with the fun of eating something delicious, even if not the most nutritious.
Of all the creations that made their way to our offices, the Pizza Dip sent in by Millie Kirchoff of Orange Grove rose to the top with its creamy, party-friendly take on a pepperoni pizza.
PIZZA DIP
24 ounces (3 packages) cream cheese, softened
2 or 3 green onions, finely chopped
1 small jar (14 ounces) spaghetti or pizza sauce
1 small can (2 1/4 ounces) sliced black olives
1 jar (4 1/2 ounces) sliced mushrooms
1/4 cup finely chopped green bell pepper
8 ounces shredded mozzarella cheese
1 small package (3 1/2 ounces) pepperoni slices
Spread cream cheese in bottom of 13x9-inch casserole dish. Scatter green onions evenly over top and spread pizza sauce. Top with olives, mushrooms and bell pepper, then cheese. Top with pepperoni. Bake at 325 degrees for 20 minutes. Serve with breadsticks, crackers or chips.
Servings: 24. Serving size: 1/4 cup. Per serving: 167 calories, 6.1 g protein, 13.3 g fat, 3.9 g carbohydrates, 0.6 g fiber, 293 mg sodium, 40 mg cholesterol
PRETZEL SALAD
12 ounces cream cheese, softened
1 1/4 cups sugar
2 2/3 cups pretzels, broken into small pieces
2 sticks butter or margarine
1 large tub (12 ounces) whipped topping
6 ounces pineapple juice
1 package (6 ounces) strawberry gelatin
2 small packages (1 pound) frozen strawberries
Preheat oven to 400 degrees. Cream the softened cream cheese and sugar, set aside. Place broken pretzel pieces in the bottom of a 13x9-inch casserole dish. Cut the butter or margarine into small chunks and dot across the top of the pretzels. Bake 15 minutes, then cool slightly before pouring off excess liquid. Spread cream cheese mixture over lukewarm pretzels. Spread whipped topping over cream cheese layer. Bring pineapple juice to a boil and dissolve gelatin in juice. Stir in frozen berries. Allow to thicken until almost congealed. Spread on top of the whipped topping and refrigerate. Before serving, you can top gelatin layer with another layer of whipped topping.
Servings: 24. Serving size: 1/4 cup. Per serving: 336 calories, 4.6 g protein, 16 g fat, 43.4 g carbohydrates, 1.2 g fiber, 426 mg sodium, 35 mg cholesterol
Billie Brandenburg
CoServ Electric
TO DIE FOR CAKE/PUDDING
1 cup all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup cocoa powder, divided
1/2 cup milk
2 teaspoons melted butter
1 teaspoon vanilla extract
1 cup brown sugar, packed
Preheat oven to 350 degrees. Grease an 8x8-inch glass baking dish or a shallow 2-quart casserole bowl. Combine flour, sugar, baking powder, salt, cinnamon and 1/4 cup cocoa. Stir in milk, butter and vanilla until smooth. Pour batter into dish. In separate bowl, mix brown sugar and remaining cocoa and sprinkle evenly over batter. Pour 11/2 cups boiling water over mixture, but do not stir. Bake 30 minutes. (Batter will separate and make one cake layer and one pudding layer during baking.) Cool pan on wire rack and serve warm with ice cream and several tablespoons of nuts or sprinkles.
Servings: 8. Serving size: 1/2 cup. Per serving: 258 calories, 3.2 g protein, 2.1 g fat, 59.8 g carbohydrates, 24 g fiber, 282 mg sodium, 4 mg cholesterol
Jimmie Dee Conner
Sam Houston Electric Cooperative
DISH PAN COOKIES
12 eggs
2 pounds brown sugar
4 cups white sugar
2 tablespoons vanilla
1 tablespoon corn syrup
1 pound M&M candies
1 pound chocolate chips
3 pounds peanut butter
8 teaspoons baking soda
1 1/2 teaspoons salt
18 cups oatmeal
Preheat oven to 350 degrees. Place all ingredients in a dish pan. Mix well with hands. Drop onto cookie sheets (6 to a sheet) with ice cream scoop; flatten slightly. Bake for 12-15 minutes, being careful not to overbake. Cool on wire rack.
Servings: 5 dozen. Serving size: 1 cookie. Per serving: 421 calories, 10.9 g protein, 16.8 g fat, 59.5 g carbohydrates, 4.3 g fiber, 354 mg sodium, 43 mg cholesterol
Jolene Turner
Bowie-Cass Electric Cooperative
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RECIPE CONTEST
May’s recipe contest topic is Filling the Picnic Basket. Eating outside is fun if you have the right food. Send us your recipes for picnic favorites that are portable and tasty. The deadline is January 10.
Send recipes to Home Cooking, 1122 Colorado, 24th Floor, Austin, TX 78701. You may also fax them to (512) 486-6254, e-mail them to recipes@texas-ec.org, or submit online at www.texascooppower.com. Please include your name, address and phone number, as well as the name of your electric co-op. The top winner will receive a copy of 60 Years of Home Cooking and a Texas-shaped trivet. Runners-up will also receive a prize.
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