The phone rang just as I was leaving the house to do this column. It was James and since I hadn’t talked to him since before the new year it was sort of important to take the call as he doesn’t very often call during the day. This time it happened to be about a recipe they were making in the cafeteria. They planned to make a coffee cake and usually used muffin mix but were out of it so he wanted know if they could use cake mix as he thought that I often did that. I didn’t think so as I usually made the coffee cake from scratch and it was too late to find the recipe which I doubt they would have done anyway. When you cook in quantity as they do it would take too much measuring for the quantities they would need.
My Christmas gift from James and Amy were several jars of jams, broth, a special kind of noodles, etc. They live close to the Amish and it is easy for them to find homemade jams, jellies, etc. I’ve never made apple butter but now I have a recipe to try it. I often hear from others that after the kids have left, the kitchen has been rearranged and it may take a while to put things back in my order again.
Spring sports have started at least for some. Devin has already had a couple of track meets. The colleges have an advantage with indoor facilities for some of their sports. Once in college they really don’t ever quit practicing their sport but once the new semester starts it becomes more intense. CJ Ellens was also running that day. His father was pastor at our church several years ago and they are now living in southwest Iowa. Can’t remember the town as they recently moved.
So-Sloppy Joes
1 pound ground beef
2 tablespoons olive oil
1 cup chopped onion
1 medium green bell pepper chopped
2 cups spaghetti sauce
1 to 2 teaspoons chili powder or to taste
1 teaspoon ground cumin
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
1 1/2 to 1 tablespoon packed brown sugar or to taste
Sesame seed hamburger buns, warmed
Heat large skillet over medium -high heat until hot. Add beef. Cook until browned, stirring to break up meat. Drain cooked meat on paper towels. Set aside.
Add oil to skillet; heat until hot. Add onion and pepper in skillet, cook and stir 4 minutes or until onion is translucent. Return cooked beef to skillet. Add spaghetti sauce, chili powder, cumin, soy sauce, Worcestershire sauce and brown sugar; mix well. Bring to a boil. Reduce heat. Cover. Simmer 15 minutes or until thickened. Serve on buns. Makes 8 (1/2 cup) servings.
Spinach Salad
6 cups spinach, stemmed and torn into pieces
6 oz. Swiss cheese, cut into strips
6 ounces Cheddar cheese, cut into strips
2 cups seedless grapes, halved
Mix and set aside.
Dressing:
1/4 cup cider vinegar
1/2 cup vegetable oil
2 teaspoons Dijon mustard
2 teaspoons light brown sugar
4 slices bacon, fried crisp and crumbled
2 tablespoons sliced green onions
Mix well and pour over salad.
Cranberry Apple Butter Bars
FILLING:
1 bag fresh or frozen cranberries
1 cup granulated sugar
1 teaspoon grated orange peel
1/4 cup orange juice
1/2 cup apple butter
2 tablespoons butter or margarine
BASE and TOPPING:
3/4 cup butter or margarine, softened
1 cup packed brown sugar
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups quick-cooking oats
Heat oven to 400º. Spray 13 x 9 inch pan with cooking spray. In 4-quart saucepan, mix cranberries, granulated sugar, orange peel and orange juice. Heat to boiling over high heat, stirring constantly. Cook over high heat 6 to 8 minutes, stirring frequently, until cranberries pop and lose their round shape and mixture thickens. Stir in apple butter and 2 tablespoons butter; remove from heat.
In a large bowl, beat 3/4 cup butter and the brown sugar with mixer on medium speed, until fluffy. Stir in flour, salt, baking soda and oats. Press 3 cups oat mixture in pan. Spread cranberry filling over base. Crumble remaining 2 cups oat mixture over filling; press lightly. Bake 25 to 30 minutes or until golden brown. Cool completely, about 1 hour 30 minutes. For bars, cut into 8 rows by 4 rows.
One medium orange will provide enough grated peel and the 1/4 cup of juice.
