Welcome to my Kitchen

Garden planting season has arrived and as I was digging out the winter accumulation of freshly sprouted weeds, I noticed that my chive plants are producing a bumper crop of tender young leaves, perfect for flavoring breads and casseroles. A favorite, Yogurt and Chive Biscuits, is an easy to prepare, savory accompaniment to any main dish.

Yogurt and Chive Biscuits

2 cups biscuit baking mix

1/2 cup cold water

1/3 cup plain yogurt

1 Tbsp snipped fresh chives or 1 tsp dried

Combine all ingredients in a large bowl and stir together to from a soft dough. Gather dough into a ball and knead briefly on a lightly floured surface (fold dough over itself and press together about 5 times). Roll dough 1/2 inch thick and cut with a 2 inch floured biscuit cutter. Place biscuits on an ungreased baking sheet and bake in preheated 425 degree oven 8-10 minutes or until golden brown. Yield: 10-12 biscuits.

Note: the optional cutting method of rolling dough into a square and cutting into 2 inch squares, using a shape knife, works well for this recipe, speeding preparation time and less to clean up. Cover your work surface with wax coated freezer paper or waxed paper to speed clean up as well.

Adding chopped or minced chives to tuna, chicken or egg salad sandwich filling is a colorful change from traditional onion. Chives add color and flavor to any casserole calling for onion or garlic. Snipped chives are easy to dry in a dehydrator, or place on a paper towel lined pan and place in the oven after baking other dishes and use the residual heat to quickly dry the chives. Store in air-tight containers for later use.

Bacon bits, sour cream and chopped chives on a buttered baked potato is pretty hard to beat, and fresh cut chives are an especially tender burst of flavor. Try stirring 1/4-1/3 cup chopped fresh chives to your favorite potato casserole.

Tuna and Sour Cream Casserole is a creamy, spring-like version of the traditional tuna dish. If you happen to have some early peas in your garden, this is a dish that benefits from the addition of fresh, over preserved vegetables. Easy to prepare, and bakes in 30 minutes, so dinner is on the table in less than an hour, or make ahead and refrigerate up to 12 hours before baking at meal time.

Tuna and Sour Cream Casserole

8 ounces wide noodles

2 cans (7 ounces each) tuna, well drained

1 1/2 cups sour cream

3/4 cup milk

1/4 cup fresh cooked peas or frozen and thawed

3 ounces fresh, sautéed mushrooms, or canned, well drained

1 tsp salt

1/4 tsp ground black pepper

1/4 cup dry bread or cracker crumbs

1/4 cup grated Parmesan or Romano cheese

2 Tbsp melted butter Preheat oven to 350 degrees.

Cook noodles according to package directions, drain well and return to saucepan. Stir in drained tuna, sour cream, milk, peas, mushrooms, salt and pepper. Pour mixture into un-greased 2 quart casserole dish.

Combine bread crumbs, cheese and butter in a small mixing bowl. Sprinkle mixture over top of casserole. Sprinkle with ground paprika, if desired. Bake uncovered until bubbly, about 30 minutes, 40 minutes if casserole has been refrigerated. Yield: 6 servings.

Note: diced, cooked asparagus or other favorite vegetable may be substituted in this recipe. One or two tablespoons chopped chives adds color and flavor as well.

Spring weather means spring cleaning time for many. I find tackling the whole house at once a bit daunting so I prefer to do bits at a time. Straightening up the pantry, I came across a can of whole berry cranberry sauce, left over from the winter holiday season. Peggy’s Cranberry Waldorf Salad calls for a can of whole-berry cranberry sauce in is bright refreshing addition to meals anytime of the year.

This recipe was added to my collection in 1992. I found it printed in the Spokesman Review, but I failed to make note of who Peggy might be.

Peggy’s

Cranberry Waldorf Salad

1 envelope unflavored gelatin or one small package raspberry-flavored gelatin

1 cup boiling water

1 large red apple, cored and diced (Braeburn or Fuji are especially good)

2 large ribs celery, diced

1/2 cup walnuts or pecans, chopped

1 can whole-berry cranberry sauce, at room temperature

Place gelatin in a 2 or 3 quart heat-proof bowl. Add the boiling water. Stir constantly until gelatin is dissolved. Set aside to cool.

Meanwhile, wash, core and chop the apple. Wash and dice the celery. Chop the walnuts or pecans.

Add the cranberry sauce to the gelatin. Stir until well combined. (I have found that breaking up the cranberry sauce before adding to the gelatin makes mixing easier.) Add the apple, celery and nuts. Mix well and pour into serving bowl or individual gelatin molds. Refrigerate until set, about 4 hours, or overnight. Yield: about 6 servings.

Note: I have made this recipe with both the unflavored and the raspberry gelatin and found there is very little difference because the cranberry is the predominant flavor. For a bit lighter flavor, a small can of very well drained crushed pineapple may be stirred in along with the apple and celery.

I have had a request for recipes based on a prepared cake mix, to which a package of powdered flavored gelatin is added. I have several poke cake recipes, but the recipes desired have the gelatin added to the mix before baking.

Share your recipes 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. Let the spring dill grow to about 6 inches in height. Snip and dry for use in recipes next winter. The sweetest flavor develops in spring growth.