The Odessa Record -

A few of my favorites, ice cream, salad & soup,

 
Series: Welcome to my Kitchen | Story 6

April 11, 2019



When I asked the “Welcome to My Kitchen” Facebook page followers for favorite spring and Easter recipes, one response I got was ice cream, no recipe, just favorite. Weather is still a bit chilly for the ice and rock salt routine of an ice cream maker, but Rocky Road Freeze, might fit the bill. Frozen in your refrigerator freezer, you can make it several days ahead.

This and all the recipes this week are from Taste of Home, Best of Country Cooking, 1999 issue. This volume seems to be the first cookbook I turn to each spring. Rocky Road Freeze is attributed to Shelia Berry of Carrying Place, Ontario.

Rocky Road Freeze

1 can (14 ounces) sweetened condensed milk

1/2 cup chocolate syrup

2 cups whipping cream

1 cup miniature marshmallows

1/2 cup miniature chocolate chips

1/2 cup chopped salted peanuts

In a small bowl, combine the milk and chocolate syrup; set aside. In a mixing bowl, beat whipping cream until stiff peaks form. Fold in the chocolate mixture, marshmallows, chocolate chips and peanuts. Transfer to a freezer-proof container; cover and freeze at least 5 hours until firm. Remove from freezer 10 minutes before serving. Yield: about 1 1/2 quarts.

Note: 1/2 cup chopped toasted almonds make a nice substitute for the peanuts.

Easter usually brings an abundance of hard boiled eggs. Egg salad, potato salad and deviled eggs are the most common ways to prepare. Garlic Deviled Eggs, are a savory version, especially good with roast lamb or prime rib. Fresh garlic is a must in this recipe.

Garlic Deviled Eggs

6 hard cooked eggs

1/3 cup mayonnaise

1/2 to 1 tsp prepared mustard

2 green onions with tops, chopped fine

1 clove garlic, minced

1/8 tsp salt

Paprika

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, mustard, onions, garlic and salt. Mix well. Fill egg whites with yolk mixture; sprinkle with paprika. Refrigerate until ready to serve, up to 12 hours. Yield: 1 dozen.

Rhubarb will soon be plentiful in spring gardens, maybe in time for Easter. Refreshing Rhubarb Salad is attributed to Sharon Hegland of McIntosh, Minnesota, and may be made with either fresh or frozen rhubarb. It is a refreshing accompaniment to savory meats and side dishes.

Refreshing Rhubarb Salad

4 cups diced, fresh or frozen rhubarb

1 1/2 cups water

1/2 cup granulated sugar

1 package (6 ounces) strawberry gelatin

1 cup orange juice

1 tsp grated orange peel

1 cup sliced fresh strawberries

Optional Garnish:

Mayonnaise

Fresh mint

Additional strawberries

In a saucepan over medium heat, bring rhubarb, water and sugar to a boil. Cook, uncovered, until rhubarb is tender, about 6-8 minutes. Remove from heat; stir in gelatin until thoroughly dissolved. Add orange juice and peel; mix well. Chill until mixture begins to thicken. Fold in strawberries. Pour into a 2 quart bowl; chill until set. If desired garnish with a dollop of mayonnaise, mint leaves and sliced strawberries. Yield: 12-14 side servings.

Note: this recipe may be made with sugar-free gelatin. Also, this salad is so pretty, I suggest serving in a clear glass bowl so you can enjoy the bright spring color. And, this salad works well in individual molds for side salad plates.

There are bound to be a few more cold rainy days during the month of April. Ham and Bean Chowder, made from the Easter ham bone will warm tummies on a rainy day. The recipe comes from Joe Ann Heavrin of Memphis, Tennessee. Though the recipe takes parts of two days to prepare, the finished product is well worth the wait. Savory and creamy, it goes great with crusty dinner rolls or cornbread.

Ham and Bean Chowder

1 pound dried great northern beans

2 cups chopped onion

1 cup sliced celery

2 cloves garlic, minced

3 Tbsp butter or margarine

1 meaty ham bone

2 cups water

1 can (14 1/2 ounces) chicken broth

1 can (14 1/2 ounces) stewed tomatoes

2 bay leaves

2 whole cloves

1/2 tsp ground black pepper

2 cups milk

2 cups (8 ounces) shredded cheddar cheese

Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans and discard liquid. In the same kettle, sauté onion, celery and garlic in butter until tender. Add beans, ham bone, water, broth, tomatoes, bay leaves, cloves and black pepper and bring to a boil. Reduce heat; cover and simmer for 2 hours. Remove ham bone, bay leaves and cloves. When cool enough to handle, remove ham from bone; cut into small pieces and return to soup. Chill for 8 hours or overnight. Skim fat from soup (the fat will solidify when chilled). Stir in milk; cook on low until heated through, about 30 minutes. Just before serving, stir in cheese. Yield: 12-14 servings (3 1/4 quarts)

Note: a leg of lamb bone may be used in this recipe, substituting 1 1/2 cups water for the chicken broth and Monterey Jack cheese for the cheddar.

These are some of my spring favorites. Please share some of yours 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. Follow the “Welcome to My Kitchen” page on Facebook. Yardwork season is here, soon we can till garden beds and plant for this season. What are you planting in your kitchen garden this year?

 

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