Welcome to my Kitchen

Easter comes early this year, and soon baskets of colored eggs and chocolate rabbits will delight both young and old. Celebration meals will be planned and several of this issue’s recipes may be incorporated into menu plans.

Robin Higginbotham Jasman of Hartline brought Bean Salad to a Christmas gathering and the recipe was requested by numerous people. Robin’s recipe includes canned baby corn, a refreshing change from traditional three bean salads.

Bean Salad

1 can (15 ounces) dark red kidney beans, rinsed and drained

1 can (15 ounces) light red kidney beans, rinsed and drained

1 can (15 ounces) garbanzo beans, drained

1 can (15 ounces) baby corn, drained and cut into bite-size pieces

2 cans (15 ounces each) green beans. Drain only 1 can.

1 large onion sliced thin and rings separated

Dressing:

3/4 cup granulated sugar

1 1/2 cups white vinegar

1/3 cup vegetable oil

2 tsp salt

1 tsp ground black pepper

In a large bowl combine all of the beans and vegetables including the liquid of 1 can of the green beans.

In a medium-size, microwave safe bowl, combine dressing ingredients. Heat on high for 20 seconds, stir and repeat until sugar is dissolved. Pour over vegetable mixture and mix well. Cover tightly and refrigerate for 24 hours before serving. Yield: 12-15 servings.

Almond Apricot Shortbread is buttery rich but the fruit filling gives it a springtime appeal. Kathie Donahue shared this recipe, requested when she served these at a recent quilting event. The recipe calls for apricot jam or preserves, but also gives instructions for making the filling from dried apricots.

Almond Apricot

Shortbread

Shortbread and Topping:

3 3/4 cups all-purpose flour

1 1/4 cups granulated sugar

1 1/2 cups butter

1 tsp almond extract

1/2 cup rolled oats

1 jar (16 ounces) apricot jam or preserves

Sift flour and sugar together into a large mixing bowl. Sprinkle evenly with almond extract and stir with a fork.

Cut butter into small cubes and add to flour mixture, tossing to coat each piece with flour. Work with fingers ( I used a pastry blender) all through the mixture until it looks like fairly small bread crumbs and sticks together when squeezed.

Remove 1/3 of the mixture to a small, separate bowl and add the rolled oats. Work the oats in well and set aside.

Preheat oven to 325 degrees. Place paper liners in 12 muffin cups. Add a heaping tablespoon of shortbread mixture to each cup. Press dough in firmly, using all the dough.

Spoon the apricot jam over shortbread, spreading evenly. Use all the jam. Spoon topping over jam layer, using all of it, and pressing down gently.

Bake in preheated oven for 30 minutes. Allow to cool in the tins, then remove and serve. Yield: 12 servings.

Filling from dried apricots:

2 cups dried apricots, cut into eighths

Water to cover

1 tsp almond extract

1/2 cup granulated sugar

2 tsp corn starch, dissolved in 1/4 cup cold water

Place all ingredients except the dissolved cornstarch mixture, into a 2 quart saucepan and cook and stir over medium heat until fruit is completely re-hydrated and soft, with just a bit of “tooth” to it. Add cornstarch mixture. Cook another minute or two to take away the raw taste and set aside.

You may opt to microwave the mixture in 2-minute increments, using a microwave safe bowl. In either case, add more water as needed to keep the mixture moist.

I am searching for the recipe for a chocolate cake with maple frosting. A delicious one was brought to Quilt Til You Wilt and we thought we knew who the maker was, but discovered that the lids on the containers had been switched.

O’Brien Corned Beef Hash is a quick meal from a bit of leftover St. Patrick’s Day corned beef. O’Brien potatoes are the cube style with onion and green pepper added.

O’Brien Corned Beef Hash

4 cups frozen O’Brien style hash brown potatoes

Cooking oil as directed on potato package

1 cup diced corned beef

Salt and pepper to taste

In a large, well-oiled skillet cook potatoes according to package instructions. Add corned beef and cook 1-2 minutes more until heated through; season with salt and pepper. Yield: 2 meal servings or 4 side servings.

Serve with poached eggs and whole grain toast for a quick home cooked breakfast or with coleslaw and dinner rolls for an evening meal.

Note: Diced cooked potatoes to which onion and green pepper have been added may be substituted for the frozen potatoes. The recipe doubles easily, but be sure to use an extra large skillet so potatoes brown evenly. This recipe is also good made with diced ham. With Easter just around the corner, you might want this recipe on hand for using up some of that traditional Easter fare.

Spring weather seems to tickle our taste buds for fresh vegetables, asparagus, green onions and fresh leaf lettuce. What are your favorite recipes featuring the bounties of spring produce? Share these recipes and any other favorites of spring with your fellow readers. Our next column will feature recipes that incorporated Easter meal leftovers, so if you have a favorite featuring ham, lamb or boiled eggs, share them as well by sending them to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA 99159, email therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Time to do some spring pruning of non-flowering shrubs. Wait until after bloom to trim flowering shrubs.