Recipes: 45 years of Taste

Serves 6.

Note: From cookbook author Beatrice Ojakangas of Duluth, in the Feb. 8, 1978, issue of Taste.

• 1 c. uncooked wild rice, rinsed and drained

• 2 c. beef or chicken stock, boiling

• 1 sprig fresh thyme (or 1/2 tsp. dried)

• 1 sprig fresh marjoram (or 1/2 tsp. dried)

• Freshly ground black pepper

• 1/2 c. chopped walnuts

Directions

Preheat oven to 350 degrees.

In a casserole dish, mix wild rice with boiling stock, thyme, marjoram and pepper. Top with butter, cover and bake until rice is tender, 60 to 90 minutes (timing will depend upon the type of wild rice used).

While casserole is baking, spread walnuts on a baking pan and toast until golden, about 8 to 10 minutes; remove from oven.

Nutrition information per serving:

Calories188Fat8 gSodium46 mg

Carbohydrates24 gSaturated fat2 gCalcium20 mg

Protein7 gCholesterol3 mgDietary fiber3 g

Diabetic exchanges per serving: 1½ bread/starch, ½ medium-fat meat, 1 fat.

Note: A pie with a following from the Forum Cafeteria, as passed along from a reader in a recipe-exchange column. Plan ahead, if making it, as the prunes need to hydrate for 12 hours. Adapted from the April 8, 1981, issue of Taste.

• 6 oz. dried pitted prunes

• 1/4 c. (scant) sugar

• 1/4 tsp. salt

• 3 tbsp. cornstarch

For chiffon:

• 1/3 c. plus 1 tsp. sugar

• 1 1/2 tsp. cream of tartar

• 3 pasteurized egg whites

• 1 baked (9-in.) pie crust

Directions

To prepare prunes: Wash prunes thoroughly. In a medium bowl, soak prunes in 1 cup hot water for 12 hours. Strain prunes, reserving liquid. Place prunes in a steamer over gently boiling water, cover and steam for 75 minutes.

To prepare prune mixture: In a medium saucepan over medium-high heat, combine reserved prune liquid, 1/4 cup sugar and salt, and bring to a boil. Add steamed prunes and mix well.

In a small bowl, dissolve cornstarch in 2 tablespoons water and stir mixture into prunes. Continue cooking until mixture becomes thick, stirring occasionally. Remove from heat, stir in butter and let prunes cool to room temperature.

To prepare chiffon: In a medium saucepan over medium-high heat, whisk together 1/4 cup water, 1/3 cup plus 1 teaspoon sugar and cream of tartar and bring to a low boil, stirring until sugar and cream of tartar dissolve. Remove from heat.

To prepare pie: Carefully fold meringue mixture into prunes. Pour prune chiffon into prepared pie shell. Refrigerate at least 30 minutes. Garnish with whipped cream and serve.

Nutrition information per each of 8 servings:

Calories241Fat7 gSodium200 mg

Carbohydrates43 gSaturated fat3 gCalcium13 mg

Protein3 gCholesterol4 mgDietary fiber2 g

Serves 8.

Note: Soup recipes were popular in the reader-request column that ran, and beer cheese was one of the most requested, noted Ann Burckhardt, longtime writer for the section. By the time this recipe from the Minneapolis restaurant ran on Feb. 22, 1982, there had already been 29 versions printed in Taste.

• 2/3 c. unsalted butter

• 2/3 c. diced onions

• 1/3 c. diced celery

• 2 garlic cloves, minced

• 1 c. flour

• 1 lb. sharp Cheddar cheese

• 1 (12-oz.) bottle beer or ale

• 2 tsp. chicken bouillon

• 2 1/2 tbsp. Dijon mustard

• 7 c. half-and-half

• Popcorn or croutons

Directions

In a large saucepan over medium heat, melt butter. Sauté onions, celery, parsley and garlic until onions are translucent. Slowly add flour, stirring constantly to make a roux. Reduce heat to low and cook for 10 minutes.

When cheese is melted, pour beer-cheese mixture into roux in other pan. Add chicken bouillon, Worcestershire sauce and mustard. Increase heat to medium and start adding half-and-half, stirring constantly until soup thickens. Reduce heat and let simmer for 5 minutes. Remove from heat, pour through a fine mesh strainer (discarding vegetables), garnish with popcorn or croutons and serve.

Nutrition information per serving:

Calories728Fat59 gSodium592 mg

Carbohydrates26 gSaturated fat37 gCalcium539 mg

Protein23 gCholesterol180 mgDietary fiber1 g

Makes 1 loaf.

Note: This is a family favorite from Taste editor Lee Svitak Dean; it appeared in the Sept. 28, 1983, issue.

• 1 c. sugar

• 1/2 c. (1 stick) butter, at room temperature, plus extra for pan

• 2 eggs, slightly beaten

• 1 tsp. white vinegar

• 3 tbsp. milk

• 2 c. flour, plus extra for pan

• 1 tsp. baking soda

• 1 c. chopped walnuts, optional

Grease and flour bottom and sides of a 4- by 8-inch loaf pan. Preheat oven to 350 degrees.

In a mixing bowl, using an electric mixer on medium-high speed, beat sugar and butter until light and fluffy, about 3 minutes. Add eggs and mashed banana and mix until well combined.

In a small bowl, combine vinegar and milk. When milk begins to curdle, add to banana mixture and mix until well combined.

In a medium bowl, whisk together flour and baking soda. Reduce mixer speed to low, add flour mixture and mix until just combined. Fold in walnuts.

Pour batter into prepared pan and bake until a toothpick inserted in center comes out clean, about 1 hour. Remove from oven to a wire rack and cool. Invert pan to release bread, slice and serve.

Calories250Fat9 gSodium170 mg

Carbohydrates39 gSaturated fat5 gCalcium16 mg

Protein4 gCholesterol56 mgDietary fiber1 g

Diabetic exchanges per serving: 1 bread/starch, 1½ other carb, 2 fat.

Serves 4.

• 2 tbsp. butter

• 2 tbsp. finely chopped shallots or onions

• 2 garlic cloves, finely chopped

• 3 to 4 medium tomatoes (1 1/2 lb.), peeled, seeded and chopped, or 1 (28-oz.) can drained and chopped

• 1 c. cooked white beans (navy or Great Northern)

• 1 lb. shaped or hollow pasta (fusilli, rigatoni, ziti, or shells)

• 1/2 c. fresh parsley, finely chopped

Directions

In a medium saucepan, melt butter over medium-high heat. Add shallots or onions and garlic. Cook until soft but not brown. Add tomatoes and cook until they begin to give off liquid and are warmed through, about 10 minutes. Stir in cooked beans. Season to taste with salt and pepper.

In a large amount of boiling salted water, cook the pasta until tender, about 7 to 10 minutes. Drain and empty into large mixing bowl. Toss with tomato and bean mixture, fresh parsley and more salt and pepper to taste. Serve at once.

Calories630Fat9 gSodium510 mg

Carbohydrates112 gSaturated fat4 gCalcium85 mg

Protein24 gCholesterol15 mgDietary fiber10 g

Diabetic exchanges per serving: 1 vegetable, 7 bread/starch, 2 fat.

Serves 10.

• 1 (9-in.) pie crust (pastry or crumb)

• 3 (1-oz.) squares unsweetened chocolate

• 2 to 3 tsp. instant coffee granules

• 3/4 c. (1 1/2 sticks) butter, well-softened

• 1 c. sugar

• 3 pasteurized eggs

• 1/2 c. heavy cream, whipped, optional for garnish

Directions

Prepare and bake the pie crust according to package directions or your own recipe. Set crust aside in refrigerator to cool completely.

Combine the chocolate and the coffee granules in a small fully dry saucepan over very low heat, stirring constantly, until the chocolate melts and the mixture is smooth. Remove from heat and set aside to cool.

Spoon the filling into the cooled pie crust. Chill at least 5 hours. Garnish with whipped cream if desired.

Nutrition information per serving:

Calories334Fat24 gSodium193 mg

Carbohydrates29 gSaturated fat11 gCalcium20 mg

Protein4 gCholesterol100 mgDietary fiber2 g

Serves 6.

Note: This cheese pie, from the Lorraine region of France, started the quiche craze, and appeared in Taste on April 23, 1980.

• 1 unbaked 9-in. pie shell

• 4 eggs, lightly beaten

• 2 c. whole milk

• 1/4 tsp. dry mustard

• 1/4 tsp. freshly ground white pepper

• 2 c. (8 oz.) shredded Swiss cheese

• 6 slices bacon, cooked and crumbled

• 3 tbsp. freshly chopped green onion

Directions

Preheat oven to 400 degrees. Fill pie shell halfway with rice (or beans or other pie weights) and bake for 8 minutes. Remove from oven and remove rice (or beans or other pie weights) and transfer to a wire rack to cool.

Reduce oven heat to 375 degrees.

In a medium bowl, whisk together eggs, milk, salt, mustard and pepper.

In a medium bowl, toss together Swiss cheese, bacon and onion.

Nutrition information per serving:

Calories427Fat27 gSodium640 mg

Carbohydrates21 gSaturated fat14 gCalcium440 mg

Protein23 gCholesterol180 mgDietary fiber1 g

Diabetic exchanges per serving: 1½ bread/starch, 3 medium-fat meat, 2½ fat.

Note:This recipe appeared on April 15, 1970, in the first article on tailgating in Taste, as part of a roundup of baseball-game-worthy dishes at the Metropolitan Stadium in Bloomington.

• 1 stick (1/2 c.) butter, divided

• 3 (17-oz.) cans baby green lima beans, divided

• 1 (1 lb.) can pears, drained and chopped, divided

• 1 c. brown sugar, divided

Using half the butter, grease the bottom and sides of a 2-quart casserole. Layer 2 cups of the beans, half the pears, and half the brown sugar in the casserole. Repeat in the same order and complete layering with the remaining 2 cups lima beans. Dot top of casserole with the remaining half stick of butter.

Bake at 250 degrees for 2 hours or until flavors are well blended and casserole is thoroughly heated.

Nutrition information per each of 8 servings:

Calories380Fat12 gSodium380 mg

Carbohydrates61 gSaturated fat7 gCalcium50 mg

Diabetic exchanges per serving: ½ fruit, 1½ bread/starch, 2 other carb, 1½ lean meat, 1½ fat.

Makes 10 to 12 pancakes.

Note: Rick Nelson, restaurant critic, is a fan of these pancakes, which are at their best when the batter rests overnight. This recipe first appeared in Taste on Oct. 26, 1994, after Gourmet magazine wrote about the Dinkytown institution.

• 3 c. flour

• 2 tsp. baking powder

• 1 tsp. salt

• 3/4 tsp. baking soda

• 4 c. buttermilk, plus additional if necessary

• 2 extra-large eggs, lightly beaten

• 3 tbsp. unsalted butter, melted, plus additional for buttering grill, divided

• 1 c. chopped walnuts, optional

Directions

In a large bowl, whisk together flour, baking powder, sugar, salt and baking soda. In another bowl, whisk together buttermilk, eggs and 3 tablespoons melted butter. Add buttermilk mixture to flour mixture and stir until combined. Cover and refrigerate at least 15 minutes but preferably overnight (if batter sits overnight, stir it well before pouring; you may need to thin it with a little more buttermilk). Berries may be stirred into batter at this point, if desired.

Heat a griddle or large cast-iron skillet over moderate heat until hot enough to make drops of water scatter over surface. Brush grill or skillet with additional melted butter.

Working in batches, pour batter onto griddle or skillet to form pancakes about 6 inches in diameter. Sprinkle pancakes with walnuts at this point, if desired.

Nutrition information per each of 12 pancakes:

Calories 193Fat5 gSodium455 mg

Carbohydrates29 gSaturated fat3 g Calcium 150 mg

Protein7 gCholesterol47 mgDietary fiber1 g