The Odessa Record -

Welcome to My Kitchen

Easy nutritious recipes for hot summer days

 

August 16, 2018



When is a crisp salad a beautiful, nutritious and filling main dish? When it is topped with hot meatballs, seasoned with chili, marjoram and cumin. Fresh and filling, Big Sur Supper Salad is one of my go-to favorites for summer meals. I found the recipe in an advertisement for Kretschmer Wheat Germ in 1978.

The recipe calls for shaping the meatballs, then baking them, an easy less messy way to make meatballs. My favorite way to make meatballs is in the microwave. Press the meatball mixture into a glass 8 or 9 inch baking pan. Score deeply into 1 inch squares. Cover loosely and cook on high 8-10 minutes. Break apart and drain.

Big Sur Supper Salad

1 pound lean ground beef

1/2 cup Kretschmer Wheat Germ

1/2 cup minced onion

1/4 cup catsup

1 egg, slightly beaten

1 tsp chili powder

3/4 tsp marjoram leaves, crushed

1/2 tsp ground cumin

1/2 tsp salt

1/2 tsp ground black pepper

1 small head lettuce, torn in pieces

2 medium tomatoes, cut in wedges

1 small green pepper, cut in strips

1/2 cup pitted olives, cut in wedges

1 green onion, sliced

1/2 cup Italian dressing

Combine ground beef, wheat germ, onion, catsup, egg, chili powder, marjoram, cumin, salt and pepper. Mix well. Shape into 36 small balls. Place in a shallow baking pan and bake at 350 degrees for about 20 minutes, or until done. Alternatively, press into square glass an, score into 36 squares and microwave on high for 8-10 minutes.

Meanwhile, prepare salad greens and place in a large shallow serving bowl.

When done, drain meatballs and place on top of prepared greens. Garnish with tomato, green pepper, olives and green onion. Drizzle with dressing and serve immediately. Yield: 4 to 6 servings. Add a side of crusty dinner rolls or Texas toast for a complete meal.

Eggs are another easy, quick to prepare menu item for meals year round. Eggs and Cheese Burritos are a satisfying change from regular scrambled eggs and various additions turn them into a complete meal that won’t overheat your kitchen during preparation, as all cooking is done in the microwave.

Eggs and Cheese Burritos

1 Tbsp butter

6 large eggs

1 can (4 ounces) chopped green chilies

2 Tbsp taco sauce or salsa

1/2 tsp salt

6 flour tortillas (6-7 inch)

3/4 cup shredded Cheddar or Monterey Jack cheese

1/4 cup thinly sliced green onion

Combine butter, eggs, chilies, taco sauce and salt in a large microwave safe bowl. Cover loosely and microwave on medium high (70%) 5 to 6 minutes, stirring every minute until almost set.

almost set. Let stand 2 minutes.

Divide mixture between the tortillas. Sprinkle each with cheese and onions. Wrap as for burritos and microwave on high an additional 15 to 30 seconds until cheese is melted. Yield 6 servings. Serve with a fruit or green salad for a complete meal.

Note: crisp crumbled bacon or diced ham, chopped tomatoes, sliced olives, well drained black beans and just about anything you would add to an omelet make good additions to these burritos.

Often, summer recipes call for buttermilk, but usually don’t take the whole quart you must purchase. Though you can purchase buttermilk powder to use in many recipes, it doesn’t work in all, especially salad dressings.

Impossible Buttermilk Pie, whips up easily in the blender, and baked in a greased pie dish, it forms a surface crust to hold the shape. This recipe also has been in my collection since before I started dating them. I found it in a magazine advertisement for Bisquick. You may use either fresh or reconstituted buttermilk in this recipe.

Impossible Buttermilk Pie

1 1/2 cups granulated sugar

1 cup buttermilk

1/2 cup Bisquick baking mix

1/3 cup melted butter

1 tsp lemon extract

3 large eggs

Preheat oven to 350 degrees. Lightly grease a 9 inch pie dish and set aside.

Combine all ingredients in blender and beat until smooth, about 30 seconds, or in a mixing bowl with and electric mixer for one minute.

Pour mixture into prepared pie dish. Place in oven and bake until a knife inserted near the center comes out clean, about 30 minutes. Cool for 5 minutes to serve warm, or chill completely and serve with fresh sliced and sweeten strawberries, raspberries, blackberries, blueberries, sliced peaches, any fruit sauce or glace, along with a dollop of whipped cream. Refrigerate any leftovers.

What are your go-to recipes and use-it-up recipes for quick meals that also prevent food waste and stretch meal preparation dollars. There are a number of new cooks in our readership who have not had the advantage of Home Economics cooking classes that we were used to in the past. Share your go-to recipes and cooking tips with your fellow readers buy sending them to any of the address options listed below.

 

Reader Comments
(0)

 
 

Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2018