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DWAYNE'S PRE-SEASON CHILI (sep/oct93pg4) 2-5-22 Top of page
1 lb. pork sausage
1 1/2 lb. top round steak, trimmed & cubed
2-16 oz. cans chopped tomatoes, undrained
1 bottle chili beer
2 medium red onions, coarsely chopped
3 large cloves garlic, minced
12 jalepeno peppers, 2 sliced, 2 whole & 8 chopped
2 Hungarian wax peppers, sliced
8 Tbsp. chili powder
3 Tbsp. cumin
dash crushed red pepper
dash cayenne
dash cilantro
salt & pepper to taste
3 shakes tabasco sauce
Brown sausage. Remove from skillet and drain well on paper towels. Brown steak in sausage drippings. Drain well. Place meat, beer & tomatoes in pot. Cover and simmer 15 minutes. Add onion, garlic and peppers. Simmer 5 minutes. Add spices and tabasco. Simmer 1 hour, seasoning to taste.
HONEY CRISPEX MIX 2-5-22
12 oz. box crispex cereal
4 tbsps. white corn syrup
2 sticks margarine
1 1/2 cups packed brown sugar
1/2 tsp. cinnamon
Melt margarine, stir in syrup, brown sugar and cinnamon. Bring to a boil, stirring constantly. Boil for 1 1/2 - 2 minutes. Pour over cereal in large bowl and stir. Can add peanuts or pretzels if desired. Spread on cookie sheet sprayed with cooking spray. Bake at 200° for 20 minutes. Cool on waxed paper and enjoy.
TACO SOUP (Margaret Gideonsen on The Midwest Today Radio Edition 1-21-00, also TACO CHILI SOUP sep/oct1998pg2) 2-5-22
1 can white hominy
1 can kidney beans
1 can pinto beans
1 can yellow corn
1 can spiced tomatoes
1 lb. ground meat, browned and drained
1 pkg. taco seasoning
1 pkg. Ranch dressing mix
Shredded cheese
Tortilla or corn chips
Drain all the cans, pour contents into a crockpot (or stock pot.) Add tomatoes, meat, taco seasoning and dressing mix. Cook until blended and heated through. Serve with some shredded cheese, chips, etc.
CRACKER from Lucille (12-2-99) 2-5-22
Put some peanut butter between 2 ritz crackers. Dip in white or chocolate almond bark.
ROBIN'S ECUMENICAL AZTEC SOUP 2-5-22
1 large can chicken breast
1 can black beans, undrained
1 can pinto beans, undrained
1 can corn, undrained
1 jar favorite salsa
1 qt. chicken broth or stock
chilies and cilantro, optional
Pour beans into crock pot. Rinse cans with broth. Add remaining ingredients. Heat Through. Add tortilla chips when serving. Top with sour cream or guacamole.
PASTA FAGIOLI SOUP (From myrecipes.com) 2-5-22
12 oz. Santa Fe chicken sausage, halved lengthwise and
sliced (such as Amy's)
3 cups fat-free, less-sodium chicken broth
1/2 cup uncooked small seashell pasta
2 cups coarsely chopped zucchini (about 2 small zucchini)
1 (14.5-ounce) can stewed tomatoes, undrained
1 tsp. dried basil
1 tsp. dried oregano
1 (15-oz.) can kidney beans, rinsed and drained
1/3 cup (about 1 1/2 oz.) shredded Asiago cheese
Heat a large saucepan over high heat. Add sausage; cook 2 minutes, stirring constantly. Add broth and pasta; bring to a boil. Cover, reduce heat, and simmer 4 minutes. Add zucchini and tomatoes; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until pasta and zucchini are tender. Sprinkle with cheese.
BACON-WRAPPED DATES (From Abby Hocking @ foodandwine.com) 2-12-22 Top of page
24 Medjool dates
4 oz. blue cheese, crumbled
4 oz. cream cheese, at room temperature
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1/2 cup walnut halves, toasted and halved lengthwise
6 thin slices of bacon, each cut crosswise into 4 pieces
Fresh thyme leaves, for garnish
Honey and extra-virgin olive oil, for serving
Cut a lengthwise slit in the side of each date and remove the pits. In a medium bowl, combine the blue cheese with the cream cheese, salt and pepper. Using a hand mixer, beat at medium speed until thoroughly blended and fluffy, about 3 minutes. Refrigerate the blue cheese filling until firm, about 30 minutes. Preheat the oven to 425°. Place a rack over a rimmed baking sheet. Using a small spoon, stuff each date with 1 1/2 tsps. of the blue cheese filling, then tuck in a piece of toasted walnut. Wrap each date with a piece of bacon, secure it with a toothpick and transfer to the rack. Bake the wrapped stuffed dates for about 15 minutes, turning them with tongs once or twice so the bacon crisps on all sides. Transfer the dates to a platter, garnish with thyme leaves and serve warm, with a drizzle of honey and olive oil. The stuffed and wrapped dates can be refrigerated overnight before baking.
STUFFED JALAPEÑOS (From Abby Hocking @ foodandwine.com) 2-12-22
1 small garlic clove
Kosher salt
12 oz. cream cheese, softened
2 scallions, minced
1 large egg yolk
1/2 tsp. ground cumin
1/2 tsp. Dijon mustard
1/3 cup minced cilantro, plus more for garnish
Pepper
6 oz. sharp cheddar cheese, coarsely grated (1 3/4 cups)
12 large jalapeños—halved lengthwise and seeded,
stems left intact
1 tbsp. extra-virgin olive oil
Lime wedges, for serving
Preheat the oven to 375°. Using the flat side of a chef’s knife, crush the garlic and 1/2 tsp. of salt to a paste. Scrape the garlic paste into a medium bowl and add the cream cheese, scallions, egg yolk, cumin, mustard and 1/3 cup of cilantro. Stir with a rubber spatula until well combined. Season with a generous pinch each of salt and pepper, then fold the cheddar into the filling. On a rimmed baking sheet, toss the jalapeños with the olive oil and a pinch each of salt and pepper until well coated. Arrange them cut side up and spoon 1 1/2 to 2 tbsps. of filling into each one. Bake for about 20 minutes, rotating the sheet from front to back halfway through, until the filling is puffed and bubbling and the jalapeños are tender. Garnish with minced cilantro and serve with lime wedges. The recipe can be prepared through and refrigerated overnight.
GRILLED ROCKAMOLE (From Douglas Friedman @ foodandwine.com) 2-12-22
1/2 large red onion, cut into 1/4-inch dice
1/2 cup finely chopped cilantro
4 small jalapeños, seeded and finely chopped
1/3 cup fresh lime juice, plus more for brushing
3 tbsps. avocado oil, plus more for brushing
Kosher salt
Pepper
5 firm, ripe Hass avocados, halved and pitted
Pinch of ground cumin
Tostones (recipe follows) or plantain chips, for serving
In a medium bowl, combine the onion with the cilantro, jalapeños, the 1/3 cup of lime juice and 1 tbsp. of the oil. Season with salt. Cover the pico de gallo and refrigerate for 1 hour. Light a grill and oil the grate. Lightly brush the cut sides of the avocados with oil and lime juice; season with salt. Grill cut side down over high heat until charred, about 2 minutes. Transfer to a plate and let cool. Scoop the avocado flesh into a large bowl and coarsely mash with a fork. Gently fold in 1 cup of the pico de gallo, the remaining 2 tbsps. of oil and the cumin and season generously with salt and pepper. Garnish with the remaining 1/3 cup of pico de gallo. Serve with tostones. The guacamole can be covered with plastic wrap and refrigerated overnight.
BAYLESS'S QUESO FUNDIDO AL TEQUILA (From Frances Janisch @ foodandwine.com) 2-12-22
1/4 cup coarsely chopped cilantro
1/2 pound Monterey Jack cheese, shredded (3 cups)
1 small onion, cut into 1/4-inch dice
3 tbsps. tequila
Kosher salt
2 medium tomatoes—cored, seeded and cut into 1/4-inch
dice
2 jalapeños, seeded and minced
1 tbsp. extra-virgin olive oil
Warm corn tortillas or corn chips, for serving
In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes. Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips.
TILAPIA WITH PEPPERS AND HARISSA SAUCE (From ladomestique.com) 2-12-22
1 tsp. olive oil
1/2 bag frozen mixed bell peppers
2 tbsps. harissa sauce
2 tilapia fillets
Heat oven to 400°. Remove tilapia from fridge and set aside. Heat a large skillet to medium-high. Add frozen peppers and cook, stirring, until heated through, about 4 minutes. Stir in harissa sauce and simmer for 1 minute. Remove the skillet from the heat and allow to cool slightly. While the sauce is cooling, prepare the parchment bags. Cut a 20×15" piece and fold it in half. Cut out a heart shape, as if making a valentine. Cut the heart out of a large square of parchment, leaving enough room for the fish to sit on one side of the heart. Place the fish on one half of the heart and spoon the pepper mixture over it. Fold over the other side of the paper and seal the parchment bag with overlapping folds, as if folding a pie crust. At the bottom of the heart twist the pointy end to ensure it stays closed. Cook the fish on a baking sheet in the oven for 10 minutes at 400°. Fully cooked fish flakes easily with a fork. Serve over couscous with green beans.
RAINBOW GELATIN CUBES (From tasteofhome.com) 2-19-22 Top of page
4 pkgs. (3 oz. each) assorted flavored gelatin, divided
6 envelopes unflavored gelatin, divided
5-3/4 cups boiling water, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup cold water
In a small bowl, combine 1 package flavored gelatin and 1 envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm, about 20 minutes. In small bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle 2 envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to milk mixture. Spoon 1 cup creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes. Repeat from beginning of recipe twice, alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Make final flavored gelatin layer; spoon over top. Refrigerate at least 1 hour after completing last layer before cutting into 1-in. squares.
CARROT MUFFINS WITH WALNUTS AND CREAM CHEESE SPREAD (From thespruceeats.com) 2-19-22
6 tbsps. butter, softened
2/3 cup granulated sugar
1 large egg
1 tsp. pure vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
2/3 cup milk
1 1/2 cups carrots, about 3 carrots peeled and finely
shredded
2/3 cup walnuts, chopped
Heat the oven to 375°. Line a 12-cup muffin tin with muffin/cupcake papers. In a mixing bowl with an electric mixer, cream the butter with the granulated sugar until light and fluffy. Beat the egg and 1 1/2 tsps. of vanilla into the creamed mixture. In another bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt; mix well to blend. Add about one-third of the flour to the first mixture along with half of the milk; blend well. Add another one-third of the flour mixture and the remaining milk; mix until blended. Add the remaining flour and mix until well blended. Stir in the shredded carrots and chopped walnuts. Fill the prepared muffin cups almost full. Bake the muffins for about 25 minutes, or until browned and a toothpick inserted into the center comes out clean.
ORANGE CREAM CHEESE SPREAD (From thespruceeats.com) 2-19-22
4 oz. cream cheese, softened
1 heaping tsp. orange zest, finely grated
2 to 3 tbsps. confectioners' sugar
3 drops vanilla, or to taste
In a bowl with an electric mixer, combine the softened cream cheese with the orange zest, 2 tbsps. of confectioners' sugar, and a few drops of vanilla extract. Beat until light and fluffy. Add more confectioners' sugar, if desired. Refrigerate. Let the cream cheese come to room temperature before serving.
Recipe Variations
Replace about 1/2 cup of the grated carrots with 1/2 cup of flaked coconut. / Use pecans instead of walnuts in the muffins. /
STREUSEL TOPPING (From thespruceeats.com, Variation for Carrot Muffins above) 2-19-22
For a quick topping, combine 1/3 cup of flour, 1/3 cup of brown sugar, 1/2 tsp. of cinnamon, and 3 tbsps. of soft butter; mix well. Add a few tbsps. of finely chopped nuts, if desired. Add a few tbsps. of finely chopped nuts, if desired. Sprinkle a little of the mixture over the muffins just before baking.
NO-KNEAD DUTCH OVEN BREAD (From allrecipes.com) 2-19-22
3 cups all-purpose flour
2 tsps. salt
1/4 tsp. active dry yeast
1 1/2 cups water
Mix flour, salt, and yeast together in a glass or ceramic bowl; add water. Cover with plastic wrap and set aside at 70° for 12 to 19 hours. Turn dough out onto a floured cutting board covered with waxed paper. Dough will be sticky. Turn 2 to 3 times so that all sides are well floured. Set aside, covered with waxed paper, until doubled in size, about 2 hours. Place a Dutch oven in the oven. Preheat the oven to 475°. Dutch oven must be heated prior to adding dough. Carefully remove the Dutch oven, place dough inside, and cover with the lid. Bake in the preheated oven for 30 minutes. Do not open the oven to see if bread is done; look through the oven window. Remove the lid and continue to bake until the crust achieves your desired color, 10 to 20 minutes more.
CHICKEN KIEV (From foodnetwork.com) 2-26-22 Top of page
8 tbsps. (1 stick) unsalted butter, room temperature
1 tsp. dried parsley
1 tsp. dried tarragon
1 tsp. kosher salt, plus extra for seasoning chicken
1/4 tsp. freshly ground black pepper, plus extra for
seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 tsp. water
2 cups Japanese bread crumbs (panko), plus 1/4 cup for
filling
Vegetable oil, for frying
Combine butter, parsley, tarragon, 1 tsp. salt, and 1/4 tsp. black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer. Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8" thickness. Season each piece of chicken with salt and pepper. Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight. Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan. Heat 1/2" of vegetable oil in a 12" saute pan over medium-high heat until oil reaches 375°. Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165°. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.
DERUNY (UKRAINIAN POTATO PANCAKES) (From olgainthekitchen.com) 2-26-22
4 large Yukon potatoes (about 2 lbs)
1 small yellow onion (4 oz)
1 large egg
3 tbsps. all-purpose flour
1 tsp. fine salt or to taste
1/4 tsp. baking soda
grapeseed oil for frying
Peel 4 large Yukon potatoes and 1 small yellow onion. Line a sieve with a large bowl so that potatoes will drain while you finish grating. Into a sieve, grate potatoes and onion onto the star-shaped hole on grater, taking turns. Onion juice will prevent potatoes from browning. Dispose most of the potato juice from bowl underneath the sieve, but do not wash the potato starch. Keep the potato starch and add the grated potatoes and onions to the bowl with starch. Add 3 tbsps. all-purpose flour, 1 egg, 1 tsp. fine salt and 1/4 tsp. baking soda into the potato mixture. Mix well until incorporated. Potato batter will be thick, but still liquid enough to spoon. Heat 2-3 tbsp of grapeseed oil in a large nonstick skillet over medium heat. Spoon 1 heaping tbsp. of potato mixture to make pancakes, about 1” apart. Fry on each side until golden brown (about 3-4 mins each side). Repeat the same procedure for the remaining batter. Serve deruny warm with a dollop of sour cream.
VARENIKI (DUMPLINGS, PIEROGIS) (From ukrainianfoodrecipes.com) 2-26-22
1 egg
1/4 cup oil
1 cup water
1/2 tsp. salt
2 1/2 cups flour + 1/2 cup
Mix the egg and oil using a whisk. Add the water, salt, and flour; mix well. Transfer the dough onto the floured board, knead, adding more flour if necessary. Roll the dough, cut the 2-inch circles. Fill with desired filling. Put the vareniki into the slightly salted boiling water, then stir to prevent sticking. Bring to a boil again, turn heat to low, cook for 2 minutes, then quickly bring to boil again. Using a slotted spoon, carefully remove the vareniki to a colander and drain thoroughly. If you use berries for the filling, transfer the vareniki to a platter. Serve hot with sour cream.
The Open Line was cancelled March 2022.