May 5, 2010
What moms are asking for – recipes Mother’s Day is coming up, so I wanted to devote this column to all the requests from our Community Press Rita a n d Heikenfeld R e c o r d e r moms. Rita’s kitchen And I know I preach this all the time, but remember all the “moms,” biological or otherwise, who’ve been a blessing to you. They come in many forms and guises! Give them a call, a card, or an invitation to share your table.
Grilled chicken breast with watermelonjalapeño salsa
Jessie, my daughter-inlaw, made this and it’s a favorite at everyone’s house now. The salsa is great with just about any kind of grilled meat. If you can’t find mango, then papaya will work well.
1 tablespoon chopped fresh oregano 1 tablespoon olive oil 1 teaspoon chili powder 3 ⁄4 teaspoon cumin 1 ⁄2 teaspoon salt 3 garlic cloves, minced Four 6-ounce chicken breasts Put together in bag and marinate in refrigerator for at least four hours.
For Georgeann Kennedy who wanted a fruit salsa recipe. I’m going her one better with this duo.
2 cups watermelon 1 cup mango 1 ⁄4 cup finely chopped red onion 2 tablespoon cilantro 2 tablespoon jalapeño pepper
1 tablespoon lime juice 1 ⁄2 teaspoon sugar 1 ⁄4 teaspoon salt
Mix together and put on top of grilled chicken.
Like Olive Garden Pasta e Fagioli
OK, I’m sharing this again especially for Dottie, a Northern Kentucky reader who lost her recipe. “It’s been a favorite, everyone loves it and I can’t find it,” she said. Happy Mother’s Day, Dottie! 1 to 11⁄4 pounds pound ground beef (Sirloin is good) 1 generous cup diced onion 1 generous cup julienned carrot 1 generous cup chopped celery 1 very generous teaspoon minced garlic 28-ounce can diced tomatoes 15-ounce red kidney
beans, undrained 15-ounce Great Northern beans, undrained 15-ounce tomato sauce 12-ounce V-8 1 tablespoon white vinegar Salt and pepper to taste 1 teaspoon each: dried oregano and basil 1 ⁄2 teaspoon dried thyme 1 ⁄2 pound ditalini pasta
Brown beef and drain off most of fat. Add onion, carrot, celery and garlic and sauté for 10 minutes. Add rest of ingredients, except pasta, and simmer one hour. About 50 minutes into simmering, cook pasta in boiling water just until it is al dente, or slightly tough. Drain. Add to soup. Simmer about 10 more minutes and serve. Serves eight.
Easy potato pancakes
For Mrs. Ratterman. Check out our Web version for potato pancakes like Perkins restaurant at www.communitypress.com. Now, don’t turn up your nose at frozen shredded potatoes. These are actually my preference in this dish, since they keep their color and are ready to go.
1 pound shredded fresh potatoes, or frozen potatoes, thawed and squeezed very dry 2 eggs, lightly beaten 2 tablespoons flour or bit more to hold mixture together Salt and pepper or seasoning salt to taste 1 small onion, minced finely Handful of fresh parsley, minced
Mix everything together. With a small ice cream scoop or 1⁄4 cup measuring cup, scoop out portions of potatoes on hot griddle or omelet pan which has been filmed with a light coating of olive or other healthy oil. Cook until golden brown on both sides.
Tips from readers: Cottage cheese pie
Boy, the recipes keep pouring in for this heirloom pie. Thanks to everyone who is sharing. We’ll keep an active archive of them. Now some folks have been having trouble with the baking time on the cottage cheese pie with Splenda printed recently. Joan Maegley of Delhi
called me as hers was baking – I told her to continue to bake it at 350 and if it browned too much before it was done, to cover edges with foil. Joan reported back that it took about 1 hour and 15 minutes (original recipe said 30 minutes). “It was perfect,” she said. If any of you are having trouble with any of the cottage cheese pie recipes and the baking time, just bake it until a toothpick inserted in the center comes out fairly clean.
Rooting out recipes
• Requests for Ruth Lyons coffeecake are still coming in. You can e-mail or call us (check out the info at the end of this column) if you want the recipe. I have been getting so many requests I can’t keep up! • Sauerbraten gravy too light. Mrs. Ratterman makes this yummy dish “but the gravy is too light – any way to darken it without using Kitchen Bouquet?” Rita Nader Heikenfeld is Macy’s certified culinary professional. Email columns@community press.com with “Rita’s kitchen” in the subject line. Call 513-2487130, ext. 356.
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Published on May 6, 2010
Published on May 6, 2010
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