Another year and the “cook” of the year is still going strong. With all my ups and downs, it is a pleasure to be able to give you some wonderful recipes.
In this newsletter, I try to think of the cold weather and being shut up in the house watching football with the family or maybe a little time alone reading a good book (ha). In the winter, there is nothing better than a good bowl of soup and a great dessert.
Cabbage Soup with Sausage
3 Polish sausages, cut into ½-inch pieces
1 small head cabbage, coarsely chopped
1 medium onion, sliced
4 carrots, thinly sliced
2-½ quarts chicken broth
¼ tsp pepper
In Dutch oven or saucepan, brown sliced sausages, drain, reserving 2 tbsp of the drippings. Set sausages aside. Add cabbage and onion to drippings; cook over medium heat until lightly browned, about seven minutes. Add carrots and chicken broth. Cover and simmer about one hour or until vegetables are tender. Add pepper and sausages; heat thoroughly. Makes nine (1-½ cup) servings.
Spicy Shoe Peg Chili
1 lb ground beef
1 medium onion, chopped
1 stalk celery, chopped
1 tbsp chili powder
16 oz can tomatoes, undrained & chopped
8 oz can tomato sauce
½ cup water
2 cups Green Giant® Frozen White Shoe Peg Corn
4 oz can chopped green chiles, drained*
Tomato wedges, if desired
In medium skillet, brown ground beef with onion and celery; drain off grease. Stir in chili powder, tomatoes and tomato sauce. Simmer until thoroughly heated, stirring occasionally!
In small saucepan, bring water to a boil. Add corn and bring to a second boil. Stir; cover and reduce heat. Simmer three to five minutes or until thoroughly heated; drain. Stir in chiles. To serve, spoon corn mixture into shallow bowl or onto serving platter with rim. Spoon corn mixture to form ring around top of beef mixture. Garnish with tomato wedges. Serves 4.
*If a less spicy flavor is desired, use ½ can green chiles.
Spicy Microwave Baked Apples
4 medium apples
4 tbsp brown sugar
4 tbsp raisins
4 tbsp margarine or butter
Core apples and cut one-inch strips of peel around top to prevent splitting. Place apples in ungreased nine-inch microwave-safe pie plate. Spoon brown sugar and raisins into center of each apple; top with margarine. Cover with microwave-safe plastic wrap. Cook in microwave on high for six to eight minutes or until tender. If your microwave does not have turntable, rotate dish half a turn halfway through cooking. Spoon melted brown sugar mixture over apples. Makes 4 servings.
Japanese Fruit Pie
1-½ sticks margarine
2 cups sugar
1 cup coconut
1 cup pecans
1 cup white raisins
1 tsp vanilla
1 tsp vinegar
Melt margarine. Beat eggs and add to melted margarine. Add remaining ingredients and pour into two pie shells. Bake at 350° for approximately 40 minutes. This is great to make after dinner and have as a hot dessert!