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■ HI APPLE PIE
] HOTDOGS
HOUSTON HOME JOURNAL
Clearing the
cup board of
leftovers
Here are some ways to
clear the cupboard
in your kitchn and
make
good use
of ally
our holi
day left
overs.
Enjoy
your
kitchen.
It can
be a fun
place.
F^Bif ?
Jean Rea
Cooking with
Jean
Cabbage and Bean
Soup
1 lb. lean ground beef
1 16-oz. can red kidney
beans
1 28-oz. can tomatoes, cut
up
1/2 medium size cabbage
2 onions, chopped
1 cup celery, chopped
1 bell pepper, chopped
1 clove garlic
4 beef bouillon cubes
Brown beef and drain. In
a pot, put the beef, beans,
tomatoes, cabbage, onions,
celery, bell pepper and gar
lic.
Add 28 oz. of water from
the tomato can, and four
bouillon cubes.
Bring to a boil and sim
mer for about one hour.
Turkey or Chicken
Casserole
2 cans cream of mushroom
soup
1 cup chicken broth
4 cups diced turkey or chick
en
Salt and pepper to taste
1/2 cup green bell pepper,
chopped fine
1 onion, chopped fine
1/4 cup pimento, chopped
1/2 lb. macaroni, cooked
2 cups grated cheese
Mix all ingredients except
one cup grated cheese. Pour
in greased casserole dish
and sprinkle cup of grated
cheese over top. Bake at
350 degrees for 30 to 35
minutes.
Skillet Swiss steak
2 lbs. chuck or round steak
1 teaspoon salt
2 tablespoons flour
1/4 teaspoon ground cloves
2 tablespoons salad oil
1/2 cup chopped onion
1/2 cup chopped celery
1 1/2 cup tomato juice
1 jar (about 8 oz.) Junior
carrots
1 bay leaf
Trim fat from steak. Rub
both sides with mixture of
flour, salt and cloves. Brown
quickly in salad oil in large
skillet. Remove meat. Set
aside. Saute’ onion and cel
ery until softened in the
same pan. Stir in tomato
juice, carrots and bay leaf.
Return meat to pan. Cover.
Simmer 2 hours or until
tender. Remove bay leaf.
Serve over rice.
Clear-the-cup
board cookies
1 cup shortening
1 cup granulated sugar
1 cup firmly packed brown
sugar
2 large eggs
2 cups all-purpose flour
1 cup uncooked regular oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup flaked coconut
1 cup Rice Krispies
1 teaspoon vanilla extract
1 cup chopped pecans
(optional)
See JEAN, Page 6C
THE CHOICE IS
CHEDDAR
The French may be famous for its 246 varieties of cheese, but a small village in England
lays claim to the one of the most beloved and familiar of all cheeses.
Cheddar cheese got its start in the English village of Cheddar. According to food histori
ans, King Henry II was known to be fond of it, and ordered over 10,000 lbs. of it in 1170. It
is still made in the village of Cheddar, but also in Ireland, Australia, New Zealand, South
Africa, Canada, and - of course - the United States, where Wisconsin is the leading state
for cheddar production.
What has kept this cheese so popular for so many centuries? Most would say its distinc
tive flavor, ranging from mild to sharp (depending on the age of the cheese) To many of
us, Cheddar IS the true cheese, and all the others are variations on a theme.
It s versatility is probably just as important. Cheddar can be eaten in cubes, wedges or
slices with apples or the plainest crackers, grated over salads, melted in sauces, used as a
topping for burgers, apple pies or broccoli, baked with macaroni, stirred into soup or piled
on top of chili. Now, if you’re ready to go get some, here are some recipes.
Wisconsin Milk Marketing Board
Old-fashioned macaroni and cheese made with real Cheddar can’t be beat for flavor
The humble bean is a bargain for cooks
Thanksgiving, Christmas and New
Year’s are behind us. Most of us
overspent and overate! If cutting
expenses is one of
your New Year’s
resolutions, how
about adding more
beans to your
menus? Beans
are an excellent
meat substitute
low in cholesterol
and high in pro
tein. To make a
complete protein,
many vegetarians
(or those who just
prefer eating less
meat) combine
legumes with a grain. That com
bination is seen in traditional ethnic
dishes such as Cuban black beans
and rice, Italian pasta e fagioli,
Cajun red beans and rice and Native
American succotash. I like to add
a bit of meat or cheese to them to
» 4
Yvonne
Sutherland
yvonnea®windstream.
By CHARLOTTE PERKINS
Journal Staff Writer
boost the protein.
I don’t think of beans as cheap; I
think of them as a bargain. Below
are some of my favorite recipes:
Black Bean Dip
2 medium cans black beans and their
liquid
1/2 cup hot or medium salsa
1 tablespoon chili powder
1 1/2 teaspoons garlic powder
2 tablespoons vegetable oil
2 tablespoons flour
Salt to taste
Grated Monterey Jack cheese (or Ched
dar)
Puree the beans and salsa in a
food processor or blender. Set aside.
Add the oil to a large skillet. Stir
in the flour until smooth. Heat on
medium, stirring constantly. Add
the beans, garlic powder and chili
powder. Cook and stir until thick
ened. If the mixture is too thick, add
more salsa.
Pour the beans into an oven-proof
dish. Top with grated Monterey Jack.
Heat the casserole in the microwave
or oven to melt the cheese. Serve
with tortilla chips.
Spanish Garbanzo
Bean Soup
This recipe was sent to me by my
good friend and Houston County
resident, Linda Douglas. It was
given to her by her mother-in-law,
Mrs. John D. Douglas, Sr.
1 package dry garbanzo beans (Also
called chick peas or cici beans)
1 ham hock
1 beef soup bone
4 slices of bacon, diced
WEDNESDAY, JANUARY 2, 2008 ♦
igjMi |
••• Ick
CLASSIC WISCONSIN
MACARONI AND CHESE
12 ounces elbow macaroni
3 tablespoons butter
1/4 cup white onion, diced
2 tablespoons flour
2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1 to 2 teaspoons hot pepper
sauce
1 tablespoon prepared mus
tard
3 cups (12 ounces) Sharp
Wisconsin Cheddar cheese, shred
ded
3/4 cup coarse bread crumbs
Preheat oven to 375° E Cook
macaroni according to package
instructions, or until al dente.
Drain, rinse and set aside.
In large sauce pan, saute onion
in butter for two minutes until
transparent. Blend in flour, stir
ring well to incorporate, and cook
for an additional minute. Whisk
milk into butter and flour mix
ture. Bring to simmer and cook
until sauce thickens. Reduce to
low heat and add salt, pepper, hot
sauce and mustard. Stir in 2 1/2
cups cheese.
Add cooked macaroni to cheese
sauce and mix well. Place maca
roni mixture in buttered, oven
proof, 9” x 9” dish. Top with
remaining 1/2 cup Cheddar
cheese and bread crumbs. Bake
for 25 minutes or until top is
golden brown. Source: Wisconsin
Milk Marketing Board, Inc.
WISCONSIN CHESE SOUP
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup chopped onion
1 clove garlic
1/4 cup butter
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon paprika
Dash of pepper
2 cups chicken stock
2 cups milk
2 cups flat beer
3 cups (12 ounces) shredded
Wisconsin Cheddar cheese
1 pound stew beef chunks
1 pound ham chunks
1 medium onion, diced
2 garlic cloves, peeled, smashed and
finely chopped
pinch of saffron
4 medium potatoes, pared and cut into
chunks
1 large cherozo (cured), sliced very
thin
Cover the beans with water and
soak, overnight. (A quicker method
is to bring the beans to a boil and
soak for one hour.) Drain. Start,
cooking the beans in 2 quarts of
water with the soup bone and ham
hock. Meanwhile lightly brown the
bacon and stew meat and add to the
soup along with the ham chunks,
onions, garlic and saffron. Cook for
1 1/2 hours (or 30 minutes in a pres
sure cocker). Add the cherizo and
potatoes and continuing cooking the
minutes. I*' 1 *'
See CHEDDAR, Page 6C
1C