CHICKEN SALAD CARIBBEAN
Serves 6.
From 2000. Remember the Y2K scare when people were stocking up on food? We told them what to do with the leftover cans. From the Canned Food Alliance.
• 1 (10 oz.) can chunk white chicken, drained
• 1 (81/4 oz.) can pineapple chunks, drained
• 1 (8-oz.) can whole water chestnuts, drained and quartered
• 3 green onions, white and green parts, chopped
• 1/4 c. fat-free mayonnaise
• 11/2 tbsp. minced fresh ginger
• 1 tbsp. lime juice
• Salt and pepper to taste
• 2 papayas or cantaloupe, cut in thirds and seeded
• 1 lime cut in wedges
Directions
In a bowl combine the chicken, pineapple, water chestnuts, green onions, mayonnaise, ginger, lime juice, salt and pepper. Chill.
Serve mounded in a papaya or cantaloupe third, with a lime wedge alongside.
BROCCOLI PUFF
Serves 4 to 6.
Julie Pena sent in this Taste recipe that was a favorite of her mother, Joan Johnson, from years ago.
• 1 (10 oz.) pkg frozen chopped broccoli
• 1 (103/4 -oz.) can cream of mushroom soup
• 2 oz. Velveeta, melted
• 1/4 c. milk
• 1/4 c. mayonnaise
• 1 beaten egg
• Bread crumbs
Directions
Preheat oven to 350 degrees.
Cook broccoli and place in an 8-inch pan. Combine condensed soup, melted Velveeta, milk, mayonnaise and beaten egg; pour over broccoli.
Cover with bread crumbs and bake uncovered 45 minutes or until golden brown.
CREAMY CINNAMON NOG
Makes 10 cups.
This drink also can be served hot. From "The Best of Taste" (1972).
• 6 c. milk
• 11/2 c. red cinnamon candies (red hots)
• 3 eggs
• 1/3 c. sugar
• 1/4 tsp. salt
• Red food coloring, optional
• 2 c. heavy cream, whipped, divided
Directions
Combine the milk and candies in saucepan. Cook over low heat until candies dissolve, stirring occasionally.
Combine eggs, sugar and salt in 3-quart saucepan and beat until blended together. Stirring constantly, gradually add the hot cinnamon-milk mixture, and cook over low heat until mixture coats a metal spoon, stirring all the time.
Chill thoroughly. If desired, add red food coloring to tint.
Carefully fold two-thirds of the whipped cream into the chilled milk mixture. Pour into a chilled punch bowl. Spoon remaining whipped cream on top of nog.
FROSTY LIME FIZZ
Serves 6.
From "The Best of Taste" (1972).
• 1 (12-oz.) can or 11/2 c. pineapple juice, chilled
• 1/2 c. lime juice
• 1/2 c. sugar
• 1 quart lime sherbet, divided
• 1 (28-oz.) bottle or 31/2 c. lemon-lime carbonated beverage, chilled
Directions
Put pineapple juice, lime juice, sugar and half of the lime sherbet into a blender. Blend until ingredients are smooth.
Pour 1/2 cup of the pineapple-lime mixture into each of 6 (12-ounce) glasses. Add a scoop of lime sherbet to each glass. Fill each glass with chilled carbonated beverage.
NO-KNEAD OATMEAL BREAD
Makes 2 loaves.
From "Son of Best of Taste" (1974)
• 2 c. boiling water
• 1 c. quick-cooking oatmeal
• 1/3 c. shortening
•1/2 c. honey or light molasses
• 1 tbsp. salt
• 2 pkg. dry yeast
• 2 eggs, beaten
• 51/2 c. flour
Directions
Combine boiling water, oats, shortening, honey or molasses and salt; cool to lukewarm. Add yeast and mix well.
Blend in eggs. Add flour until well blended. (This will be a soft dough.)
Place dough in greased bowl and cover. Refrigerate at least 2 hours.
Preheat oven to 350 degrees. On well-floured board, shape dough into 2 loaves. Place in greased 9- by 5-inch pans and cover. Let rise until double. Bake about 1 hour.
GOOBER SLAW
Serves 6 to 8.
This was a Taste recipe contest winner. From "Son of Best of Taste" (1974).
• 5 to 6 c. finely chopped cabbage
• 1 large banana, peeled and diced
• 1/3 c. chopped salted peanuts
• 1/2 c. mayonnaise
• 1/4 c. orange juice
Directions
Combine cabbage, banana and peanuts. Blend mayonnaise and orange juice together well. Pour over cabbage and mix gently with a fork. Serve at once.
MIKE'S CHILI SALSA
Makes 8 pints.
From 1991 in a Tastemaker feature of Mike McDaniel, who had just started a travel agency. He gave a jar of salsa to his customers during the holidays. Today, he noted, he is giving away 700 jars per holiday of a variety of salsa -- along with a copy of the original Tastemaker article.
• 6 (2-in.) jalapeño peppers
•3 quarts ripe tomatoes (1/2 bushel), peeled and cut up
• 1/2 c. diced onions
• 3 garlic cloves, mashed
• 2 large green peppers, cored and seeded
• 5 tsp. salt
• 1/3 c. brown sugar
Directions
Wearing rubber gloves, chop peppers, seeds and all, if you want full "heat." (Or discard the seeds.)
Put tomatoes through a food mill; tomato pulp should be very smooth.
Combine jalapeño peppers, tomatoes, onions, garlic, green peppers, salt and brown sugar in large preserving kettle.
Simmer, stirring occasionally, for 21/2 to 3 hours.
Spoon salsa into sterilized half-pint jars or pint wide-mouth jars. Close with ring and cover. Process in hot water bath for 20 minutes.
After removal from the water bath, listen for the "pop" of the jars sealing and make sure they all seal.
Use as a dip with corn chips, in guacamole dip, in shredded beef tacos and as an ingredient in all sorts of Mexican combinations.
FIRST NATIONAL BANK HOT CARAMEL SAUCE
Makes 11/2 c.
This is still a favorite recipe of Judith Bell, who wrote for Taste in the early days.
From "The Best of Taste" (1972).
•1/2 c. (1 stick) butter
• 1 c. sugar
• 1/2 c. heavy cream
Directions
Combine butter and sugar in heavy saucepan. Cook over low heat, stirring occasionally, until mixture is a rich caramel color, about 20 minutes or more (mixture will also appear quite thick).
Remove from heat. Blend in cream. Serve hot over ice cream.
SWEDISH LIMPA BAKED IN THE BREAD MACHINE
Makes 1 loaf.
From Beatrice Ojakangas, Duluth cookbook author, in 1994, when bread machines were at their height.
• 1 c. dark beer, at room temperature
• 1/4 c. dark corn syrup
• 1 tbsp. butter, room temperature
• 1 c. light rye flour
• 2 c. bread flour
• Grated rind of 1 orange
• 2 tsp. lightly crushed anise seed
• 1 tsp. lightly crushed caraway seed
• 1 tsp. salt
• 11/2 tsp. active dry or rapid-rise yeast
Directions
Measure all of the ingredients in order given into the bread pan of bread machine. Select either Basic Bread or Wheat Bread setting and Medium Crust. Press Start (or program the machine for Delayed Start).
CREAMETTE LOAF
Serves 6 to 8.
From a story in which readers submitted favorite recipes of their mothers, from 1994. This was from Marilyn Desilet, of Two Harbors, Minn. Her mother was Mabel Novak. This was a favorite luncheon dish of Mabel's. The recipe dates back to the '40s, and undoubtedly was from the Creamette Co.
• 1 (7-oz.) pkg. (11/2 c.) macaroni
• 1 c. soft bread pieces without crusts
• 1 c. milk
• 1 (2-oz.) jar pimento, divided
• 1 small onion, finely chopped
• 1/4 c. (1/2 stick) butter, melted
• 1 c. (2 to 3 oz.) cubed, pasteurized processed cheese, such as Velveeta
• 3 eggs, well beaten
• Salt and pepper
Sauce:
• 1 (103/4 oz.) can cream of mushroom soup
• 1 (8-oz.) carton sour cream
• 1 (4-oz.) can sliced mushrooms, drained
• Parsley, for garnish
Directions
Preheat oven to 350 degrees.
Cook the macaroni according to package directions. Soak bread in milk. Set aside 1/4 teaspoon pimento.
Combine cooked macaroni, bread and milk, remaining pimento, onion, butter, cheese, eggs, salt and pepper. Put in greased baking dish and bake for 1 hour.
Meanwhile, prepare sauce: Combine condensed soup, sour cream, mushrooms and reserved pimento. Heat and serve over squares of Creamette Loaf. Garnish with parsley.
EASY MINESTRONE
Makes 100 (6-oz.) servings [or 12 servings of the smaller proportions].
Note: This was from an article on how to feed a crowd. This recipe from Duluth cookbook author Beatrice Ojakangas can be cut back to a home-cook size by using the amounts listed in brackets.
• 4 large (49.5 oz. each) cans chicken broth [or two 15- to 16- oz. cans]
• 2 large (about 100 oz. or 6 lb. each) cans diced tomatoes in tomato juice [or one 14.5-oz. can]
• 1 large (about 46 oz.) can tomato juice [or 1 c.]
• 2 lb. carrots peeled and diced [or 1 c.]
• 2 lb. small-shell or rotini pasta, uncooked [or 1 c.]
• 1/4 c. dried basil leaves [or 2 tsp.]
• 2 tbsp. marjoram or oregano leaves [or 1 tsp.]
• 1 tbsp. freshly ground black pepper [or 1/2 tsp.]
• 1 large (128 oz.) can kidney beans, drained [or one 15.5-oz. can]
• 1/4 c. chopped Italian or regular parsley [1 to 2 tsp.]
• Croutons and grated Parmesan for serving
Directions
Combine chicken broth, tomatoes, juice and carrots in a large pot and bring to a boil. Cook until carrots are tender, about 10 minutes.
Add the pasta and simmer 10 minutes longer.
Add the basil, marjoram, pepper and beans; heat through. Sprinkle with parsley.
Serve with croutons and cheese at side to spoon over each serving.
PECAN STUFFED PHEASANT
Serves 4.
From "The Best of Taste" (1972).
• 1/2 c. butter, divided
• 11/3 c. dry bread crumbs
• 2/3 c. coarsely broken pecan meats
• 2 pheasants
• 2 tbsp. flour
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 11/2 c. hot water
• 1/3 c. sherry
Directions
Preheat oven to 350 degrees.
Melt 1/4 cup butter and pour over bread crumbs; add the pecans and toss lightly. Stuff the mixture into the birds and truss. The pecans add crunchy texture and more oil to keep bird moist.
Combine the flour, salt and pepper, and sprinkle over the birds. Melt the remaining 1/4 cup butter in a frying pan and brown each pheasant on both sides. Reserve any remaining butter in pan.
Transfer the birds to a roasting pan. Add the hot water and sherry to the browned butter in the pan, and pour mixture over the birds. Cover and bake for 1 hour.
Baste the pheasants frequently. After 1 hour, remove cover and bake about 15 minutes, or until the birds are crisp and brown. Remove the birds to a platter and keep warm. Make gravy from the drippings.
SAUERKRAUT HOT DISH
Serves 8.
Note: JoAnn Niklaus of Rosemount, sent in this recipe and another. "I have many more -- too numerous to enclose. I've shared these recipes with more people than I can remember. I look forward to Taste every week." From 1975 Taste.
• 1 lb. ground beef
• 1 small onion, chopped
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 (1 lb. 11 oz.) can sauerkraut, drained
• 2 c. uncooked wide egg noodles
• 1 (10 3/4 -oz.) can cream of celery soup
• 1 (10 3/4 -oz.) can cream of mushroom soup
• 1/2 c. grated Cheddar cheese
Directions
Preheat oven to 350 degrees.
Brown beef and onion together with salt and pepper; drain fat.
Layer half the beef-onion mixture in a 7- by 11-inch baking dish. Cover with sauerkraut and top with remaining meat-onion mixture.
Put uncooked noodles on top. Spread soups over noodles. Bake 30 minutes. Sprinkle cheese on top and bake 30 minutes more.
CHRISTMAS MORNING BRUNCH
Serves 6 to 8.
Note: Dottie Garner of Minneapolis writes that she cut this recipe from Taste almost 30 years ago. "It has been used every Christmas, at my family weddings and shared with many people including a church cookbook."
• 21/2 c. seasoned croutons
• 2 c. shredded Cheddar cheese, or 1 c. American cheese
• 1 lb. sausage links (such as sulk sausage) or ham
• 4 eggs
• 3/4 tsp. dry mustard
• 3 c. milk, divided
•1 (103/4 -oz.) can cream of mushroom soup, undiluted
Directions
Put croutons into a 9- by 13-inch greased pan. Spread shredded cheese on top.
Fry and drain sausages or ham and cut into small pieces; place on top of cheese.
Beat eggs; stir in mustard and 21/2 cups milk; pour over mixture in pan. Refrigerate overnight.
Preheat oven to 300 degrees. Before baking, mix soup and 1/2 cup milk; pour over top and bake for 11/2 hours or until set.
