October 13 - The Carefree Gourmet
by Joyce McCombs

Grand Champions II

Here’s part two of the Deltana Fair Grand Champion and First Prize winners - remember back in August during the Fair when it was so warm and sunny? Me, either, but I do remember that there were lots of good recipes in the big pile that Pat Moritz allowed me to take home and gather into a couple of columns to share with you.

I’m honored she trusts me with the recipes that we hope will someday be made into a Deltana Fair Cookbook. It’s a delight to read them and see the different styles of recipe cards and handwriting and the ages and stages of all the participants. I didn’t get a chance to interview any of these folks, so my comments will be brief, but the recipes look terrific and I urge you to try one soon. I also urge you to think about entering your best recipes in the Fair Food Division next year. You need to help fill up those exhibit hall shelves and dazzle us with your culinary talents. There’s nearly a whole year to practice, and you already know there’s no age limit, and the categories cover every kind of food and preparation you can think of. Maybe getting a mention in the CG will be a bit of incentive, too!

Wendy Jenning’s Apple Rhubarb Crumble

This is my kind of recipe! Who doesn’t have all these ingredients on the cupboard shelves? I love the idea of the maple syrup to help sweeten the tart rhubarb, rather than the boat load of white sugar most recipes call for. I’m sure Wendy serves this warm with a little ice cream or maybe whipped cream on top, so I recommend you do the same.  Preheat oven to 350 and butter a 2 quart baking dish.

Combine in large bowl:
3 cups chopped fresh or frozen rhubarb
2 medium tart apples, peeled and chopped
1 egg
3/4 cup sugar
1/4 cup maple syrup
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Pour into prepared 2 quart baking dish.
In another bowl, combine:
1 cup flour
1/2 cup packed brown sugar
A pinch of salt
1/2 cup cold butter
Cut in the butter until mixture resembles coarse crumbs, and sprinkle evenly over fruit. Bake at 350 for 45 to 55 minutes until bubbly. Yields 4 - 6 servings

Elizabeth’s Easy Corn Chowder

I’ve featured young Elizabeth Jennings great recipes several times, and I just couldn’t resist one more. What’s so great about her corn chowder is that it makes just three cups - a trick I really need to learn since I tend to go a little crazy with the chopping and dicing and I end up creating vats of chowder for just me and the Carefree Spouse. It’s always tasty the next couple of days, but eventually it migrates to the never-never land in the back of the fridge, only to be found lurking behind the eggs on fridge cleaning day. Good job once again, Elizabeth!

One 11 ounce can corn, undrained
1/2 cup chopped onion
1/2 cup cubed peeled potatoes
1/3 cup water
2 teaspoons chicken flavor instant bullion
1 3/4 cups milk
1 tablespoon butter
2 tablespoons flour
Combine corn, onion, potatoes water and bullion in large saucepan. Bring to a boil, then reduce heat to low, cover and simmer 10 minutes or until potatoes are tender, stirring occasionally.
Stir in 1 1/2 cups of the milk and all of the butter. In a small bowl, combine remaining 1/4 cup milk and the flour; beat with wire whisk until smooth. Add flour mixture to chowder, cook and stir until bubbly and thickened.

Sara McKee’s Tater Tot Casserole

Sara very kindly sent me a fan letter several years ago and I’m delighted to finally be able to thank her in public! She was so encouraging about the CG, bless her heart! She said she loved the recipes and to my amazement, had success with all she tried (whew!). She and her husband Art lived in Delta many years ago and it’s always so fun to see them snowbird north to Delta each summer. Thanks to Sara, we have this easy, inexpensive and tasty sounding casserole (or is it a “hot dish”?) that feeds a bunch of folks a very hearty dinner with minimal fuss. Add a salad and dessert and you’re in business.

Brown 1 1/2 pounds hamburger with 1/4 cup chopped onion.
Combine with:
2 cans cream of chicken soup (undiluted)
2 16 ounce cans cut green beans, drained and liquid reserved
Stir everything together with about 1/2 cup bean liquid (discard the rest.) Pour into sprayed 9 x 13” baking pan. Top mixture with Tater Tots laid in rows to cover completely. Bake at 350 for one hour or until Tots are golden brown and soup bubbles. Serves 8 to 10.

Holbrook’s Barbecue Sauce

Bethel Holbrook usually needs a wheelbarrow to haul home all the ribbons she gets at the Fair every year - she is one talented cook! No secret ingredients in this deliciously simple sauce, and best of all it only takes ten minutes to put together. I have it on good authority that lots of fancy restaurants use ketchup as the main ingredient in their barbecue sauce, so Bethel is in good company. Being as fond of ketchup as I am, I can’t think of an easier way to get summer barbecue taste from just about any winter time dish - congrats to Bethel!

1 cup ketchup
1/4 cup water
1/4 cup honey
1/4 cup vinegar
3 Tablespoons Worcestershire Sauce
2 teaspoons chili powder
1 teaspoon salt
Simmer all ingredients over low heat until flavors blend, about ten minutes. Brush on ribs, chicken or other meat during final ten minutes of grilling or broiling. Makes about 2 cups. Be sure to cover and refrigerate the extra sauce.

Stefanie Messick’s Turkey Lips

I am NOT implying Miss Stefanie has Turkey Lips! Only that she knows a great recipe for a delicious treat and that the title just cracked me up. Stefanie suggests having a dip on the side, ranch, honey mustard or barbecue - why not try Bethel’s wonderful barbecue sauce recipe we just passed? And if you prefer honey mustard, try mixing one teaspoon honey to every four tablespoons mustard and see how you like it.

You’ll be deep frying the Turkey Lips (seriously, LOVE that name!) so be sure you have a good heavy pan filled with hot oil - about 360 to 375 is a good range. You want to keep the oil hot, but not smoking so use a deep fat fry thermometer for best results and get the kitchen exhaust fan going if you have one. A long handled mesh type strainer or sturdy tongs work well to remove the turkey strips, and have a wire rack set over a cookie sheet to drain the pieces on. You can keep them warm on that rack in a 300 degree oven while you cook the entire batch. Be sure to let the oil come back up to temperature before you fry the next round, and don’t crowd the pan or the oil temp will drop too low. You don’t want soggy “Lips”!

You’ll need:
2 Raw Turkey Breasts, cut in strips about 1” x 3” long
4 eggs mixed with 2 cups milk
Marinate the strips in the milk and egg mixture for up to 12 hours in refrigerator.
For breading, mix together:
1 cup cornstarch
3 cups flour
1 envelope ranch dressing mix (dry)
Salt and pepper to taste
Shake the (well drained) turkey strips in the flour mixture until evenly coated (try using a zip top bag for even coating and no mess) then drop pieces carefully in hot oil and fry until golden brown. Drain well before serving hot with dips. (CG reminder: Don’t forget to be extra careful with raw poultry - one of the most common causes of cross contamination in the kitchen. Carefully disinfect counter tops and any utensils that come in contact with the raw turkey and discard any trimmings promptly.)

Brittany Stillie’s Zucchini Cupcakes

Come on, admit it. You still have shredded zucchini in your freezer from LAST year, and you couldn’t turn down your neighbor’s generous offer of a few monster size beauties from her garden. You’ve had all the zucchini bread you can stand, and you’ve hidden mass quantities of it in everything from spaghetti sauce to meatloaf. What to do? I suggest you make these cupcakes right away and then sit back and watch them disappear. The caramel frosting alone is enough to make you faint with happiness, but the cakes themselves are moist and delicious and also a sneaky way to get some more green vegetables into the kids - I promise they won’t complain.

For the Cupcakes
Mix together:
3 eggs
1 1/3 cups sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 teaspoon almond extract
In a separate bowl, combine:
1 1/2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
Add the egg mixture to the flour mixture and mix well. Then add:
1 1/2 cups shredded zucchini
Mix until well combined.
Fill paper lined muffin cups two thirds full. Bake at 350 for 20 - 25 minutes or until cakes test done. Cool for ten minutes in pan before removing to wire rack to cool completely.
Frost with Caramel frosting:
Combine in saucepan over medium heat:
1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
Cook and stir for 2 minutes. Remove from heat and stir in one teaspoon vanilla. Cool mixture to lukewarm. Gradually beat in 1 1/2 to 2 cups powdered sugar and until frosting reaches spreading consistency. Frost cooled cupcakes. Makes about 2 dozen.

Index to Carefree Gourmet Articles

Sourdough Sensations June 29, 2007

Kitty Treats June 29, 2007

Dog Treats April 20, 2007

Sandwich Plan March 23, 2007

Carefree Wacky Ingredients March 8, 2007

Homestead Hearth January 25, 2007

Carefree Cooking 101 January 11, 2007

Holiday Punch December 23, 2006

Holiday Treats December 12, 2006

Thanksgiving II November 20, 2006

Standby Favorites October 16, 2006

Cabbage October 11, 2006

Apples September 22, 2006

Kids Cook July 6, 2006

Wacky Tips June 8, 2006

Graduation May 11, 2006

African Cuisine April 13, 2006

A Bit of Irish March 23, 2006

Crazy for Carrots March 9, 2006

February Vacation February 23, 2006

Easy Budget January 12, 2006

Christmas Treats December 22, 2005

Sweet Surprises December 8, 2005

Turkey Times  November 22, 2005

Grand Champions - Part 2 - October 13, 2005

Janet Boyer September 22, 2005

Grand Champions September 5, 2005

Blueberries  August 12, 2005

Halibut and Zukes July 28, 2005

Orange Juice July 14, 2005

Happy Birthday June 30, 2005

Honey June 9, 2005

Picnic Dishes May 26, 2005

Celebration Salads May 12, 2005

Kraft Foods April 21, 2005

Shrimp April 7, 2005

Carry on Airline snacks March 25, 2005

Sandwiches March 10, 2005

Back from Vacation February 24, 2005

Super Bowl Snack Attack  January 14, 2005

Ginger Snaps December 29, 2004

Christmas Memories - December 12, 2004

Thanksgiving November 23, 2004

Glen and Meat  October 29, 2004

Blueberry Pie Champion  September 30, 2004

Fair Winners  September 2, 2004

Glen's Knives June 11, 2004

Aunt Aggie Tells All... May 13, 2004

Crazy About Catsup April 29, 2004

Carefree Clearance Special April 8, 2004

Seattle Adventure March 26, 2004

Vegas, part 2 March 12, 2004

Vegas Wind February 12, 2004

Casserole Bonanza January 11, 2004

No Fuss Dishes  December 19, 2003

Fake and Bake Christmas  December 11, 2003