Another foggy day but at least it is much warmer than some of the temperatures we have seen in January. We come to expect a January thaw, however, we also realize winter is not over yet. Did the thunder some heard a few nights ago count as to when to expect the first freeze six months from now. It’s know to have happened. Those old wives tales are interesting and often come true. I think I would rather rely on the Old Farmer’s almanac which I haven’t had a chance to look at lately. Regardless, we will accept whatever comes our way whether we like it or not. At least the days are getting longer if only by minutes and the sun does shine even if we can’t always see it. A good book, footrest, an afghan and the television certainly help to pass the time. I keep thinking about using up some of the fabric scraps I have saved over the years for a quilt top but so far that hasn’t materialized. First the cutting table was a good place to put the Christmas gifts and decorations, no excuse now as most of that is taken care of. Sometimes you just have to take the time and set some priorities. Second I have enjoyed reading quite a few books and once you start on a series you want to continue.
The other day I was trying to decide what certain ingredients were in a recipe. I don’t think it makes a lot of difference as to the kind of pasta one uses or even deli meats. Apparently I need a chef’s dictionary but I doubt that would even help much as some ingredients are not available in our area. Most of us are used to cooking with beef, pork, or chicken and elbow macaroni or another available shape of pasta. My college roommate from California thought our mid-western cuisine was rather bland and surely didn’t like a Swedish smorgasbord. I guess a lot of it is how you were brought up or how adventurous you are. When we were married I learned to like some of the Dutch dishes such as pigs in a blanket, almond bars, red cabbage – cooked, rutabagas, hutspot (stew), etc. There are also some of the Scandinavian dishes I probably will never try such as lutefisk. We also learned to like chow mein which surely wasn’t from either side. Don’t know what to fix for supper try “Musgo”. Open the refrigerator and say this Must Go and this Must Go. Learned that from a missionary friend. We also used to call it “restaurant meals” as everyone had something different.
Stromboli
2 tubes refrigerated pizza crust
8 ounces thinly sliced part-skim mozzarella cheese
8 ounces thinly sliced mortadella or other deli meat
8 ounces sliced capocollo or prosciutto
8 ounces thinly sliced hard salami
1 large green pepper, thinly sliced
2 tablespoons shredded Asiago cheese
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
Marinara sauce, warmed
On a greased baking sheet, unroll one pizza crust and pat into a 16 inch x 13 inch rectangle. Layer half of the mozzarella cheese, deli meats and pepper lengthwise down center third of crust, leaving a 1/2 inch border at each end. Fold up long sides of crust over filling, pinching seam and ends to seal. Cut slits in top. Repeat with remaining ingredients.
Sprinkle each with half of the Asiago cheese, garlic powder and parsley. Bake at 425º for 16-20 minutes or until golden brown. Serve with marinara sauce. Makes 2 stromboli (6 servings each)
Chicken Potpie Soup
2 cups all-purpose four
1 1/4 teaspoon salt
2/3 cup shortening
5 to 6 tablespoons 2% milk
Soup:
2 tablespoons butter
1 cup cubed peeled potatoes
1 cup chopped sweet onion
1/2 cup all-purpose flour
1 cup frozen corn
1/2 teaspoon salt
1/4 teaspoon pepper
3 cans chicken broth (14 1/2 oz)
2 celery ribs, chopped each
2 cups shredded cooked chicken
1 cup frozen peas
In large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add milk, tossing with fork until dough holds together. Shape into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or overnight.
On a floured surface, roll dough to 1/8 inch thickness. Using a floured round cutter, cut 18 shapes. Place l inch apart on ungreased baking sheets. Bake at 425º for 8-11 minutes or until golden brown. Cool on a rack. For soup, in a Dutch oven, heat butter over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender. Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil, stirring occasionally. Reduce heat; simmer uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pastries. 6 Servings.
Caramel Chocolate Pecan Bars
Crust:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened
1 cup pecan halves
Filling:
2/3 cup butter
1/2 cup firmly packed brown sugar
1/2 cup butterscotch chips
1/2 cup semi-sweet real chocolate chips
Heat oven to 350º. Combine flour, l cup brown sugar and 1/2 cup butter. Beat at medium speed, scraping bowl often, until well mixed and particles are fine, 2 to 3 minutes. Press on bottom of ungreased 13×9-inch baking pan. Sprinkle pecans evenly over unbaked crust.
For filling, in l quart saucepan combine 2/3 cup butter and 1/2 cup brown sugar. Cook over medium heat, stirring constantly, until mixture comes to a full boil 4 to 5 minutes. Boil, stirring constantly until candy thermometer reaches 242º or until firm ball of caramel forms in ice water. Pour over pecans and crust. Bake for 18 to 20 minutes or until entire caramel layer is bubbly. Immediately sprinkle with butterscotch and chocolate chips. Allow to melt slightly, 3-5 minutes. Swirl chips leaving some whole for a marbled effect. Cool completely; cut into bars. Makes 3 dozen bars.
