Cookbook Reviews Taste of Home Recipe Card Collection 2002


Taste of Homes Recipe Card Collection 2002.
As with all of their publications, the recipes are submitted from across the country.
It gives you a nice regional view of the cooking for different areas. 
  This particular edition does not list the submitters by name as many of theirs do. I always manage to find several recipes to try. This is no exception. 
  The older magazines are sometimes hard to find, but well worth the hunt. 
We will give you the recipes for the ones we liked the best and hope you can find a copy of the magazine. 
  I had several favorites in this book. Look for the Banana muffins. We felt they were so good. Also the chicken, etc. Sure hope you like one or two of them.

Scrambled Eggs with Veggies 

Oatrageous Chocolate Chip Cookies 

Baked Almond Chicken 

Apple Streusel Bread 

Whole Wheat Biscuits 

Banana Streusel Muffins 


Family Favorites...Angel Food Pineapple Cake

 I recently got a email from Betty Crocker and saw the recipe for angel food cake. I used to make this several years ago for my daughter who was in Weight Watchers at the time. It has no fat and all angel foods are good for dieters. Use pineapple packed in juice to lower the sugar content. Fresh pineapple won't work here as it needs the juice that the canned is packed in. This is the only liquid used.
 This is so easy that anyone can make it, great for children who like to help in the kitchen and are just learning. The recipe calls for an angel food pan, but I won’t use spray in my pan. It never cleans out again and will ruin your pan for a regular angel food. I baked mine in a 9x13 pan, you could use two 9 inch bread pans or make it into cupcakes. 
 Lyle and Bettie thought it was very good, and that it was even better the next day. A light, easy to fix, dessert to end a meal. After a heavier meal, it is always nice to have a light dessert. Dress it up with whipped cream and cherries if you want it to look special.

Angel Food Pineapple Cake
Ingredients
1 box Betty Crocker white angel food cake mix
1 can (20 oz) crushed pineapple in juice, undrained
   Heat oven to 350°F.  Spray 10 inch tube pan, or 13x9 pan with cooking spray.
 In a large bowl, mix dry angel food cake mix and crushed undrained pineapple until combined. Pour into pan. (It will start to rise in the bowl).
Bake 40 to 45 minutes until deep golden brown for tube pan or 30 to 35 minutes for a 13x9 pan. Cool tube pan upside down as directed on cake mix box about one hour or 13x9 pan on a wire rack for one hour. Turn out cooled tube pan cake, do not take the cake out of the 13x9 pan. Cut with a serrated knife or break apart with two forks. Garnish with whipped cream and Maraschino Cherries if desired.
Nutrition Information
Serving Size: 1 Serving Calories 160 ( Calories from Fat0), Total Fat0g (Saturated Fat0g, Trans Fat0g), Cholesterol 0mg Sodium 320mg Total Carbohydrate 36g (Dietary Fiber 0g   Sugars 4g ), Protein 3g ; % Daily Value*: Vitamin A0%; Vitamin C4%; Calcium 6%; Iron 0%; Exchanges:1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat; Carbohydrate Choices:2 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

Orange Hoisin Chicken Meatballs



This is a recipe I adapted from the blog Seasons and Suppers. I follow this blog and enjoy it. This recipe caught my eye as I have been trying to find a orange chicken recipe that we would all like. Also the ground chicken meatballs are different.
 It was excellent and not hard to make. I did do a small amount of changing to suit our families tastes and I wanted to have it Gluten Free and that worked also. If you are eating Gluten Free you need to be careful of Asian foods as most of the sauces they use have wheat flour in them. I do buy Kikkamon GF soy sauce and their Hoisin Sauce in the Gluten Free versions and for the flour I used King Arthur all purpose gluten free flour.
 The ingredient list looks long but it goes together fast. Start your rice first, make the meat balls and bake and while they are baking make the sauce. We ate most of a one pound package of ground chicken made into the meatballs, something we rarely do anymore. 
Orange Hoisin Chicken Meatballs
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4 people 4
1 lb. Ground chicken
3 Tbsp flour (regular all purpose or gluten free)
2 Tbsp soy sauce (regular or gluten free)
1 Tbsp hoisin sauce (regular or gluten free)
1 tsp fresh minced ginger
2 cloves garlic, minced
Pinch of red pepper flakes
Zest of 1/2 naval orange
pepper 
Sauce:
2 Tbsp hoisin sauce (regular or gluten free)
1 Tbsp soy sauce (regular or gluten free)
1 Tbsp fresh orange juice
1/2 cup chicken stock or water
Instructions
Preheat oven to 460 F. Line a baking sheet with aluminum foil (for easy clean-up) lightly spray with cooking spray and set aside.
 Start your rice cooking, rice noodles would be excellent also, follow package directions.
In a medium bowl, combine the ground chicken with the flour, soy sauce, hoisin sauce, ginger, garlic, red pepper flakes, orange zest and salt and pepper. Form mixture in to walnut-sized meatballs and place on prepared baking sheet. (I used my cookie scoop to get them even about 1 tablespoon (you want them small enough that they bake through in the time allowed.) Bake meatballs in preheated oven for 10-15 minutes, or until lightly browned and cooked through.
Meanwhile, prepare sauce by combining all the sauce ingredients in a small pan. Heat on medium heat until hot and slightly thickened.

  To serve: Spoon rice in to serving bowls.  Spoon sauce overtop. Garnish with chopped green onion and an orange wedge, for drizzling. Every one can adjust the amount of orange flavor this way.

In the Kitchen...Food Processors

Left: My Cuisinart 14 cup and 3 cup food processors, top right: 14 cup processor,
bottom right: Hobart Buffalo Chopper
When I first worked in hospital kitchens as a dietitian, we always had a “Buffalo Chopper” in our salad area…a precursor of a home food processor.  The bowl turns around and goes under the guarded blade, you can fill the bowl continuously and run it around until the product is the right consistancy.  We used it to make cole slaw, bread crumbs, chopped-up cheese and to chop cooked meat, along with onions, carrots, and other vegetables and salad makings.  50 years later Hobart still makes them!
In the 70’s when Cuisinart finally started selling larger quantities of food processors outside large cities, and they appeared in local department stores here in the midwest, I convinced my husband I had to have one.  For some time, I didn't have a stand mixer and made all my weekly bread in the food processor.  I still use it for single loaves and rolls and buns.
I have had the same model (although I’m on my 2nd one purchased last year, I had my first one more than 35 years) all that time.  It is the plain 14 cup Cuisinart Food Processor…it is simple, basic, and very heavy and well-made.  It’s perfect for all of the things I mentioned, plus making bread and pasta dough, and making ground beef, shredding cheese in quantity, and of course everything salad and vegetable.
Top left to right:  Making ground beef in my "Deluxe" model, making noodles in the 4 cup chopper, cole slaw and dressing, making salad dressing,
Bottom, weighing bread ingredients, bread dough rising, making homemade grapenuts
It’s the top-rated by Cook’s Illustrated, year after year, because it doesn’t have any of the problems found in more “Deluxe” models.  No creeping around on your counter, no holding it down when you process bread dough, no fancy lids with gaskets that are impossible to clean.  I purchased a deluxe model when my first one gave out after 35 years…and gave it away pretty quickly.  If you want a full-size model, I strongly recommend this one.
I am not as enamored of their 3 cup model, but I do use it for making small quantities of noodle dough and weekly salad dressing and small amounts of chopped vegetables. 
The best food processor cookbooks I have are the ones I purchased when I first bought my processor…I have made many recipes from them, they are by Amy Mandel – the Cusinart Classroom one is still available used online, she also wrote a 2 volume set of food processor books, Fast and Flavorful, which are excellent too, but not as easy to find.


Here are some of my many favorite recipes using a food processor:





Do Your Remember?

Sue and a cookie in the tree house

Do you remember….
When a tree house was the BEST place to play?
When your mom might make sandwiches and fill a canning jar with Kool Ade for the kids to share in the tree house for lunch?
When neighbors didn’t complain that a tree house didn’t fit into the neighborhood? 
Are you ready for summer yet?

Family Favorites...Simpler French Onion Soup

Here’s an easy onion soup recipe that we liked.  However, it’s not quick, as you really want your onions to caramelize for all the flavor you can get.   We liked using croutons instead of having to have French bread on hand and they are easier to eat than whole slices.  Simply delicious.

                       Simpler French Onion Soup
  1 1/2    tablespoons  Butter
  2           medium  Onions -- thinly sliced and halved
     1/4    teaspoon  Thyme Leaves
  2           Tablespoons  Sherry
  1           Can  Beef Consomm√© -- 10 1/2 oz.
     1/2    Can  Water
  2           Tablespoons  Parmesan Cheese -- shredded (or Swiss or Gruyere)
               Croutons, as desired

In a large saucepan or Dutch oven, add butter and melt over medium heat. Add the onions and lower the heat to medium low. Add the thyme leaves and cook, stirring frequently, until the onions start to turn golden brown, about 25 minutes. Add the sherry and cook until the sherry is almost completely evaporated and the onions are brown, about 15 minutes.
Add the consommé and water and bring to a boil. Lower the heat to a simmer and simmer for 30 minutes. Season, to taste, with salt and pepper.
Preheat the oven or toaster oven to 450 degrees F.
Ladle the soup into oven-proof soup bowls. Place the soup bowls on a sheet pan. Place the croutons on top of the soup, to cover. Top each bowl with grated cheese. Place in the oven and cook until the cheese is golden brown and bubbly, about 5-10 minutes.
Adapted from  "Emeril Legasse"

2 Servings      Yield:  "3 Cups"