COTW - COMFORT FOODS

As I write this the snow is falling and the wind is blowing. Put those two together and we have a beautiful white blizzard going on outside! I canceled my interview and rescheduled for Tuesday. Let’s hope this is over for a while now! Road conditions are bad! I can’t get out of my driveway for all the drifts. These are just a couple of reasons why I love to scan through my recipe books and read recipes and find COMFORT FOODS! Then I’m out to the kitchen cooking or baking something I found in those recipe books. On Saturday one of the recipes I wanted to make was bread. Now I can’t eat all of that alone so I shared. Of course it was the best right out of the oven!! My mouth drooled over other recipes but some I just had to read and think about! That gave me the idea to write about comfort foods for today since I couldn’t go and interview my cook of the week!Scrumptious Sandwich Bread(from my Kitchen Aid cook book) This turned out pretty good for a first-time used recipe!1/2 cup low-fat milk3 tablespoons sugar3 tablespoons butter2 teaspoons salt2 packages yeast1-1/2 cups warm water (not too hot or you kill the yeast)5 to 6 cups flour (I used bread flour) Place milk, sugar, butter and salt in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Dissolve yeast in a warmed bowl in warm water. Put cooled milk mixture and yeast mixture together in mixer bowl. Mix on low for 1 minute. Add 4 cups flour and mix on low a couple of minutes. Continuing on low, add remaining flour, 1/2 cup at a time, and mix until dough clings to hook and cleans off sides of bowl, about 2 minutes. Knead on low about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place free from draft, about 1 hour, or until doubled in bulk. (I cover mine with a clean wet tea towel.) Punch dough down and divide in half. Shape each half into a loaf, and place in greased 8-1/2 x 4-1/2 inch loaf pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Preheat oven to 400 degrees. Bake loaves 30 minutes or until golden brown. Remove from pans immediately and cool on wire racks.Creamy Garlic Pasta2 teaspoons olive oil4 cloves garlic, minced2 tablespoons butter1/4 teaspoon salt1/2 teaspoon pepper3 cups chicken broth, plus you might need a little extra1/2 pound spaghetti1 cup grated Parmesan cheese3/4 cup heavy cream1-1/2 tablespoons dried parsley Heat oil, add minced garlic. Stir 1 to 2 minutes. Add the butter and melt. Add salt and pepper. Add 3 cups chicken broth. Heat to boiling and add the spaghetti or other pasta. Cook until done. Add the cheese, cream and dried parsley after the pasta has cooked to desired doneness. Stir all together and serve immediately. Homemade VegetableBeef Soup1-1/2 pounds beef, cut up small (or use hamburger)3 cups water3 medium carrots (about 1 cup cut up)2 large stalks celery (about 1 cup cut up)2 medium potatoes (about 1 cup cut up)1/4 cup chopped onion2 teaspoons salt and pepper1 teaspoon Kitchen Bouquet1 bay leaf, optional28 ounce can tomatoes (I like diced) Lightly brown beef or hamburger. Drain off grease and add rest of ingredients. Simmer until vegetables are done. Add more seasoning if desired. You can add or change any vegetables your family likes. You could add green beans, corn or many others.5 Hour Stew Almost the same as above but prepared differently.2 pounds stew meat3 onions6 carrots1 medium can tomatoes1 cup celery1 tablespoon sugar1 tablespoon salt3 tablespoons tapioca1/2 cup bread crumbs Mix all these ingredients and bake in a heavy pan with lid on for 5 hours at 250 degrees. Easy and delicious!Mom’s Favorite Meatloaf Mom rarely used less than 3 pounds of meat since we were a family of four kids and mom and dad and we also all loved leftover meatloaf made into sandwiches the next day!3 pounds hamburger1-1/2 cups dry bread crumbs1-1/2 cups soda cracker crumbs1-1/2 cups oatmeal3 eggschopped onion (amount desired by family tastes)salt and pepper8 ounce can tomato paste or tomato sauce Mix together all ingredients. Pat into greased pan. You can use 2 bread pans or a 9 x 13 inch pan. Bake until almost done (about 45 minutes) in a 350 degree oven. Then top with mixture of the following:1-1/2 cups brown sugar1-1/2 cups ketchup1 teaspoon ground mustard or mustard in the jar Bake about 15 minutes longer.Oven Baked ParsleyRed Potatoes1/2 cup butter, cubed2 pounds red potatoes, halved1 tablespoons minced onion, or to taste2 tablespoons minced fresh parsley (or can use dried)1/2 teaspoon salt1/4 teaspoon pepper Preheat oven to 375 degrees. Place butter in a large baking dish and melt in preheating oven. Toss potatoes and onion in melted butter to coat. Bake in preheated oven until potatoes are tender, about 40 minutes. Sprinkle parsley over potatoes and season with salt and pepper and toss.Ham and Potato Casserole (Scalloped Potatoes)6 medium potatoes, sliced thinly3 tablespoons flour2-1/2 cups milk3 tablespoons butter1/4 cup onion, choppedsalt and pepper to tasteham, diced Wash, peel and slice thinly the potatoes (about 4 cups). In a saucepan melt butter, blend in flour, salt and pepper. Cook on low stirring until smooth. Remove from heat, stir in milk. Heat to boiling stirring constantly. Boil and stir for one minute. In greased casserole layer potatoes, onions, and ham. Top each layer with about a third of the white sauce, dot with additional butter if desired. Cover and bake in a 350 degree oven for 30 minutes. Uncover and bake an additional 60 or 70 minutes. Let stand 10 minutes before serving.Pecan Cinnamon Rolls2 tablespoons dry yeast2 cups warm water1/2 cup sugar1/2 cup oil1/3 cup powdered milk1 egg, beaten1-1/2 teaspoons salt5 to 6 cups flourFilling:2 teaspoons cinnamon1 cup sugar6 tablespoons softened margarine or butter1/2 cup chopped pecans Dissolve yeast in water. Add remaining dough ingredients, except flour, with mixer. Mix in 3 cups flour with mixer. Then work in another 2 to 3 cups of flour by hand as needed to make a soft dough. Knead. Roll into 12 x 24 inch rectangle. Spread with filling ingredients you have mixed together. Roll up long side, then slice into 24 pieces. Place on greased cookie sheets with sides or pans. Refrigerate overnight. Next morning, remove from fridge and bring to room temperature (about 20 minutes. Bake in a 350 degree oven for 25 to 30 minutes. These can be frosted or sprinkle lightly with sugar and cinnamon mix. Caramel Rolls Use same recipe as Pecan Cinnamon Rolls except instead of putting into greased pans – mix the following:2/3 cup margarine or butter1 cup brown sugar2 tablespoons white corn syrup Combine ingredients in a small saucepan and cook for 1 minute. Place on bottom of 8 x 13 inch pan. Top with half the rolls above or frozen cinnamon rolls. Bake as directed for rolls. If you want 2 pans of caramel rolls instead of one frosted as above, double this recipe for caramel goop.Easy Goulash1-1/2 pounds ground beef1/2 chopped onion26 ounce jar spaghetti sauce (your choice)8 oz. uncooked macaroni Brown the ground beef and chopped onion and drain. Pour the jar of spaghetti sauce into the pan with the meat. Fill the jar with water and add to pan. Bring to a boil. Add the macaroni and reduce to a simmer. Cook for 30 to 40 minutes until the macaroni is tender and liquids have absorbed. Serve with Parmesan cheese sprinkled over each serving.Easy Shepherd’s Pie1 pound ground beef1 onion, chopped1 pound sack of your family’s favorite vegetable (can be all green beans, all peas, all corn, or a sack of mixed vegetables)1 can cream of soup (any flavor)mashed potatoesshredded cheddar cheese Brown ground beef and onion, until cooked, keeping crumbly. Add a sack of frozen vegetables. Mix slightly with the can of creamed soup. Put all in a greased casserole dish. Top with mashed potatoes (your own or instant mixed to directions). Bake in a 350 degree oven about 20 minutes. Add shredded cheese to the top and continue baking until cheese is melted, about 10 more minutes. Remove from the oven and serve with a salad. And you can’t have COMFORT without thinking about chocolate so I’ve added a chocolate cake recipe to enjoy.Crazy Wacky Chocolate Cake3 cups flour6 tablespoons cocoa powder (unsweetened)2 cups sugar2 teaspoons baking soda1 teaspoon salt2 teaspoons white vinegar2 teaspoons vanilla extract10 tablespoons vegetable oil2 cups water Preheat oven to 350 degrees. Mix dry ingredients in a bowl. Make 3 depressions or craters. Pour vinegar in one, vanilla in another and the vegetable oil in the third depression. Pour water over all. Mix well until smooth. Pour into a 9x13 inch cake pan. Bake on middle rack of oven for 35 minutes. Check with a toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Oven temperatures may vary. Check in center of cake with toothpick at about 25 minutes first. You don’t want to over bake the cake but if at 25 minutes the toothpick still has batter on it, bake another 5 minutes, test and if not done yet add the last 5 minutes. Baked French Toast1/2 cup butter1/2 cup brown sugarenough bread to cover a 9x13 inch pan6 eggs1-2/3 cups milkpinch of saltsugar and cinnamon Melt butter in 9 x 13 inch pan. Add brown sugar. Place bread slices over butter and brown sugar mixture, 2 deep. Mix eggs, milk and salt. Pour over bread. Sprinkle with sugar and cinnamon. Cover and place in refrigerator overnight. Bake at 350 degrees for 45 minutes. If desired, you could add some nuts to bottom of pan too. (If any of that bread above is left over, it will make delicious French toast. You could use French bread or English Muffin Bread also or thick sliced white bread.) If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com. I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cook’s of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you. The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.