Pork & Sauerkraut: It's Traditional

Photo credit:  A Spoonful of Thyme

Around these parts (eastern Pennsylvania) the menu of choice for New Year’s Day is pork and sauerkraut.  It is said that to have the combination on January 1^st is good luck.  Where did that come from?  To find out, I consulted foodtimeline.org.  (Did you know that apple butter first came on the scene in 1765?)  According to the site, the tradition of ham or pork on the first day of the year originated in Germany, Austria, and Sweden.  In these areas, wild boar were caught in the forest and killed on New Year’s Day.  Some conjecture that the pig represents plumpness and getting plenty to eat; a sign of prosperity of sorts.  Others say that since the pig digs with its snout in a forward direction, it’s a way of looking forward as we move into a new year.  Okay…

Another site mentioned that you would never want to eat fowl on New Year’s Day, as birds scratch to find their food.  No one wants to have to scratch to make a living, right?  Sure, I’d rather root for it with my nose!  C’mon!

I’m thinking that pork and sauerkraut were all they had.  The kids turned up their noses, so the parents made this thing up about eating it bringing good luck.

It’s like when I didn’t want to eat the crusts from my breakfast toast and my grandmother would say, “If you don’t eat those, you won’t get curly hair.”

“Why would I want curly hair?” I would ask.

Although it must be true.  I never ate the crusts, and I've never had curly hair.

She also resorted to the “children starving in Africa” ploy.  That didn’t work either.  “Get me an envelope,” I’d reply.

My grandmother had a lot of superstitious behaviors.  There were the traditional ones, like opening an umbrella inside, walking under a ladder, or knocking on wood.  (If there was no wood around, she would rap on her forehead.)    Then there were ones I had never heard of; like always leaving a house using the same door by which you entered.  If your nose was itchy, it meant you were going to be kissed.  (Not something that any respectable 8-year-old boy wanted to hear.)  If you dropped silverware it meant company was coming.  I mean, really.  If you were carrying a bunch of silverware, it was easier to drop, and you were probably carrying that much because company was coming.

Once, we used her superstitions against her…kind of.  A common grandmother gift was scented candles.  She had five grandchildren and tons of candles, and she never burned them.  As she had come through the Great Depression and was a Latshaw, she saved things.  I’ll tell you about her used gift-wrap collection some time.  Waste not, want not!  We finally told her that it was bad luck to have unburned candles in your house.  We based this on nothing, totally making it up.  The next time we visited Grandmom it looked like a wake.  There were burning candles everywhere!  Of course all of the electric lights were off.  Waste not, want not!  You could barely make her out, except for the candle flame reflections in her glasses, and her dentures smiling in the darkness.  She was smiling because she was saving on her electric bill.

Whatever the superstition, I prefer to say that it’s our tradition to have pork and sauerkraut on January 1^st.  I love it, especially served with mashed potatoes.  My recipe follows.  Forgive the lack of pictures, but after all, I haven’t made it yet.  (That would be bad luck!)

PORK & SAUERKRAUT

Ingredients:

1 pork roast, 4-5 lbs. (I usually buy boneless, but bone-in is fine.)

2 cans (27 oz.) sauerkraut

1 cup apple cider

2-3 tart apples, grated

¼ cup brown sugar

½ teaspoon Caraway seeds

Kosher salt

Ground black pepper

Directions:

I use a covered roasting pan as well as the maxim “slow and low” to make roast pork.  If you have the time to roast for 3-4 hours, pre-heat the oven to 275°.  If you want to cut the time a little, use 325°.

Rinse the sauerkraut using a colander and cold water.  Some people like the strong, tart flavor of the juices, but most do not.  (I think that it might put hair on your chest…or at least remove varnish!)

Place the pork roast in the center of the roasting pan.  If your roast does not have the fat trimmed, position it fat-side-up.  Next, arrange the rinsed sauerkraut around the roast.  Sprinkle the top of the roast with Kosher salt and black pepper. 

In a medium bowl, combine the cider, (you can also just use water), and brown sugar and stir until the brown sugar dissolves.  Pour this over the sauerkraut.  Finally, add the caraway seeds and grated apples on top of the sauerkraut.

Start roasting with the lid on, periodically checking to make sure the pan doesn’t go dry.  If it does, add a little more cider or water.  You can also stir the sauerkraut once or twice during roasting.  If you’d like the roast more browned, remove the lid for the last half hour.  Your target internal temperature for well-done pork is 170°.  If the roast reaches 170° well in advance of your serving time, cut the oven temperature back to 200°-250°, and the roast will just get more and more tender.

It’s tough to make gravy from the kraut-flavored pan juices, so I usually use store-bought (gasp!) pork gravy for the mashed potatoes on New Year’s Day.  Sorry about that…but don’t get your snout out of joint!  Happy New Year!

(If you’d like a devotional to use on New Year’s Eve, ParkerFord Church Pastor Josh Bytwerk authored one.  Click here to download it.)

'Twas the Night Before the Night Before...Cranberry Relish

It’s the night before the night before.  The stockings aren’t hung by the chimney with care, but I really was hoping that Saint Nicholas would have been “there” to help with the potato filling tonight.  I never complain about cooking, but my legs are heavy this evening.  It must be all of that other bustle that goes along with Christmas.  There were more than a few last minute items to take care of today.

If you’ve read the potato filling post, you know that making it is a multi-step process.  So, I had pots and pans lined up all across my kitchen counter.  In addition, I made a “mega batch” of tomato soup for those who have to stay  at church between Christmas Eve services.  To make the white sauce faster I decided to divide the roux and milk mixture between two saucepans.  Not a creature was stirring?  Oh, I was stirring all right!  It worked, but was really a dumb idea.

In the interest of keeping it simple, I’m offering a recipe for a simple side dish…a relish.  It’s so easy to make, the ingredients are simple, and you get to use a tool!  It’s “There’s a Dad in the Kitchen” at its finest!

Cranberry Relish has graced our Thanksgiving and Christmas tables since I can remember.  No one remembers where the recipe came from, but my mother thinks it may have been Virginia High.  It’s different than most cranberries you’ve had in the past, and certainly an improvement on the jiggly blob that comes out of the can.   Plus, you don’t have to cook it!

At the end of this post, I’m also "serving" this year’s Christmas meditation.  Each year, for more years than I can count, I’ve written a Christmas devotional.  I’ve often given it at the Christmas Eve service at Parker Ford Church, but always share it with friends and family, enclosing it in Christmas cards.  This year’s meditation is entitled, “Ready and Waiting,” and appears below.

You have my best wishes for a joyous holiday, filled with the true meaning of the season.  I’m praying that you’ll be able to push aside all of the extraneous stuff that truly has nothing to do with Christmas, so that the miracle of Christ’s birth would become real to you.  Merry Christmas!

CRANBERRY RELISH

Ingredients:

1 lb. bag of fresh cranberries, rinsed

1 navel orange

¼ to ½ cup sugar

Directions:

To do this right, you’re going to need an old-fashioned meat grinder.  They’re the heavy kitchen tools that your grandmother fastened to her countertop and would crank to operate.  I have to fasten mine on a cutting board, as the bracket would ruin my kitchen countertops.  It helps to position a damp towel or dish cloth under the cutting board to keep it from sliding around.

After rinsing the cranberries, cull out any that are questionable.  The old rule of thumb, if it doesn’t bounce, it’s not good, works!  Prep the orange in advance, too.  Cut off just the very ends, and quarter the orange.  Cut each of those wedges in half across the wedge.  You’re ready to start grinding.

I usually grind the cranberries first.  Position a medium bowl under the “output” end of the meat grinder to catch the ground cranberries.  

Next, grind the orange pieces, skin and all.  You’ve heard of zest?  This relish has a boatload of zest!

After grinding, add about ¼ cup of sugar and stir.  You’re probably going to add another 3-4 Tablespoons of sugar, but a half cup usually makes the cranberry relish too sweet.

Refrigerate until you’re ready to serve.  It’s best to make this at least 24 hours in advance.  Stir it several times and taste test to see if you need to add more sugar.  As it marinates the relish will turn a dark red, (cranberry red, of course!)  This is a great accompaniment to turkey, but also goes well with chicken and other fowl dishes.

2011 Christmas Meditation:  “Ready and Waiting”

When you stop and think about it, Jesus’ birth went largely unnoticed.  His place of birth was totally obscure.  Not only was Bethlehem a hick town, but having a child in a cave filled with animals made his birth even less of an event.  Sure, there were the shepherds who “came with haste,” but it was only a handful.  Shepherds, after all, were seldom viewed as model citizens.  They were held in low regard.  They couldn’t leave their flocks to observe the Sabbath.  Even if they could have, it wouldn’t have mattered any way.  Because of their living conditions, they were regarded as “unclean,” unable to take part in religious ceremonies.  People probably heard the rumors about what they had seen on their hillside outside of Bethlehem, but most would have dismissed this without a second thought.  And the wise men didn’t arrive for another year or two.  Scripture tells us that Jesus’ family was living in a house by then.

It was no surprise that after about six weeks, when the time came for Joseph and Mary and the baby to go to Jerusalem for the required ceremonies, they were able to do so without drawing any attention.  They went to the temple for the required purification of Mary as the mother of a newborn baby.  The young family didn’t have the means for the preferred burnt offering of a lamb, so they took advantage of the allowance the law provided, offering two pigeons instead; one for the burnt offering and one for the sin offering.  As further prescribed by the law they took the required contribution of five shekels for the temple treasury.  This was for the redemption of the first-born.  All first-born males belonged to God.  In essence, the five shekels enabled them to buy their son back from God.  Isn’t it interesting that while they had to redeem their son, Jesus himself would become the redemption of not only the nation of Israel, but of all of mankind?

It would appear that the long-awaited Messiah had arrived largely unnoticed.  He, whose coming had been prophesied hundreds of years before, came in largely under the radar.  No one was ready and waiting…with the exception of two senior citizens.

Anna had been a widow for almost 60 of her 84 years.  She lived in the temple.  We read that she spent all of her time worshipping, fasting, and praying.  Night and day, she devoted herself to seeking God.

Simeon, was probably old as well. He, too, was no stranger to the temple.  Simeon was a godly man who was righteous and devout.  He was also acquainted with the Holy Spirit, and it was God’s Spirit who had revealed to him that he would not see death until he saw the Messiah.  What an incredible promise!

Moved by the same Spirit who had given him this blessed assurance, Simeon entered the temple courts.  It was there he came face-to-face with his Redeemer.

“Sovereign Lord, as you have promised, you may now dismiss your servant in peace.  For my eyes have seen your salvation, which you have prepared in the sight of all nations: 
a light for revelation to the Gentiles, and the glory of your people Israel.”

“…in the sight of all nations…”  Isn’t it curious that everyone missed it; everyone, with the exception of a handful of shepherds and two old people?  Even those milling about the temple precincts were blind to what was going on.  Anna affirmed what Simeon had said, and she spoke to anyone who would listen…especially those who, like herself, were expectantly watching and waiting.

Almost everyone missed it; even those who were looking forward to Israel’s redemption.

It makes you wonder:  Why did God choose to come to earth in this way?  To the world, it wasn’t memorable.  It wasn’t impressive.  And yet, it fulfilled the prophecies of so many scriptures.

The people had what they needed in order to be prepared to receive the Messiah.  The prophecies were widely known and discussed.  Not only did the Scriptures inform them, but God’s Spirit was at work.  The Spirit’s full power would not be released until the end of Jesus’ earthly ministry, but for Simeon and Anna its work was effective.

We can’t be too hard on those in Jesus’ day who missed his coming.  We have everything that we need in order to find him, too…in fact more than they had.  And yet, how many times do we miss him?  It’s not just a casual, distracted slight.  Often, we are oblivious…inebriated by our cares and concerns, our wants and our desires, we miss him totally and completely.

Above all, we have to be ready for God to surprise us.  He doesn’t color inside the lines.  He doesn’t have to play by the “rules.”  He makes the rules.

Think about it.  Jesus was always catching people by surprise.  It wasn’t only his birth that caught people unaware.  His life, his teachings, and his ministry were shocking.  He said things that upended what had been thought to be rock-solid foundations.  He challenged the status quo, while at the same time fulfilling prophecy and revealing the true mind of God.  “You have heard it said…but I tell you…” 

What he said didn’t bring relief.  On the contrary, it raised the bar.  He made it clear that God has a standard for us to live up to, and that standard is perfection.  Good deeds and effort will never be enough.  The need for a Savior, the necessity of a Redeemer, cannot be argued.

And then he surprised us again.  He laid down his life as the ultimate sacrifice.  His blood, his perfect blood, shed to once and for all blot out our sins, enabling all who accept him and believe to become the perfect beings God demands.

There was still one surprise.  He rose from the dead to prove that death has been conquered, and that while we will continue to fight the battles of living in this world, the war has been won and the victory is assured.

The question this Christmas is:  Are you ready and waiting to receive Jesus, this little baby who showed the world that he was just full of surprises?

Family Recipe from the Vault: Log Cabin Cookies

There is hardly a month that goes by that someone doesn’t reminisce about the bakery to me.  It’s hard to believe that Latshaw’s Bakery has been closed for more than 35 years.  It was started by my great-grandfather Hosea in 1882 and my dad was the third generation baker.

Latshaw's Bakery, circa 1965
The 1961 Chevy station wagon in which I learned
to drive is in the driveway.

Everyone who misses the bakery usually misses a particular item that was sold there.  For some it is the cinnamon buns.  Others miss the cream puffs and éclairs.  For many it’s the pound cake.  However, more than any other single item, people mention a craving for the Log Cabin Cookies.

Log Cabins were serious cookies.  They were huge; 3½” to 4” in diameter.  Log Cabins were thick, not too sweet, and really a little dry, but I think that was why people liked them.  They were great for dunking.  Coffee, tea, or milk…it didn’t matter.  And when dunked, they didn’t fall apart.

We have the original Log Cabin recipe.  We’ve had it for years.  It’s been published in countless church cookbooks and it’s always passed along to anyone who asks for it.  However, I’ve never heard of anyone actually making the cookies.  It probably has to do with the fact that the recipe calls for 3 lbs. of sugar and 6 lbs. of flour.  (That’s pounds not cups!)  In fact, the recipe that we’ve distributed has a disclaimer at the bottom:  “We have no idea how many this makes!”

Here are the ingredients from the original recipe:

3 lbs. sugar

1-1/2 lbs. shortening

10 eggs

5 yolks

1 qt. milk

4 oz. baking soda

6 lbs. flour

Cinnamon

Cloves with spices & lemon flavor

This year, I set about converting the recipe from mostly weight measurements to cups or teaspoons.  Obviously, I knew it would also be necessary to reduce the recipe down to a manageable size.  Most home bakers don’t have floor mixers with the same gear box that Mack Trucks use.  (It’s true.  The bakery’s mixer had a Mack transmission…just no reverse!)

I knew I was on a difficult mission.  Recipes for baking are not always easily decreased successfully…or increased successfully, for that matter.  My first step was to find an online conversion website.  I found a great one!  Not only does it convert weights and measures, it also converts just about anything else you can think of…clothing sizes, currency, even astronomical units.  The site is  www.onlineconversion.com.  (Of course.)

I converted everything to cups or teaspoons.  Then I divided by 10.  The resulting quantities of the ingredients didn’t seem like enough, so I decided to divide by 8. Did you know that there are 27.4 cups in 6 lbs. of flour?  Divide by 8 and get 3.425.  I rounded to 3½ cups.  What’s another .075 cup of flour?  Here is my converted recipe.

Ingredients:

1 cup sugar

6 Tablespoons shortening

2 eggs

¼ cup milk

3½ teaspoons baking soda

3½ cups flour

½ teaspoon ground cinnamon

¹/₈ teaspoon ground cloves

½ teaspoon lemon extract

Directions:

Preheat oven to 350°.

Cream the sugar and shortening.  Next add the eggs, milk, spices, and lemon extract, blending until relatively smooth.  Add the baking soda and mix for about a minute.  Finally add the flour gradually.

I’m glad I didn’t divide the original recipe by four.  It probably would have burned out my Kitchen Aid mixer.  The dough produced by this recipe is very thick and the mixer was “groaning” when the final ½ cup of flour was added.  As long as you’ve added the flour gradually, it doesn’t need to knead for very long!

I honestly do not remember Dad adding any spices or flavoring to his Log Cabins and the quantities are not specified in the original recipe.  So, I made the first attempt without any just to see what the base taste would be.  The first batch smelled like Log Cabins while they were baking, looked like Log Cabins when they came out of the oven, and had the texture and consistency of Log Cabins.  But the taste was “off” just slightly.  They were pretty bland.  For the second batch, I added ½ teaspoon of ground cinnamon, 1/8 teaspoon of ground cloves, and about a ½ teaspoon of lemon extract.  The spices brought the taste right back to the way I remember.  When I make the next batch, I'm going to try to kick up the cinnamon a little and ease back on the ground cloves.

The cookie dough is pretty sticky.  Coat your countertop or cutting board with a light dusting of flour.  Take cookie dough, about the size of a golf ball, and pat it onto your floured surface.  Shape it into a disk about 2½” in diameter and about 3/8” thick.  Don’t use too much flour; just enough to keep it from sticking to the surface and your fingers.  It also helps to keep the dough cold.  I kind of remember Dad rolling the dough out and using a round cookie cutter to make the Log Cabins, but I’m not certain about that.  Mine got better as I perfected my shaping technique.

I remember a full sheet pan filled with granulated sugar at the bakery that was used almost exclusively for coating the tops of the Log Cabin cookies.  After dipping in sugar, the unbaked cookies were placed on large sheet pans lined with parchment paper.  That helped them to bake evenly and the cookies never stuck to pans lined with parchment.

After the cookies were positioned on the baking pans, Dad would mark the top of each cookie with an old two-pronged fork, crosswise, making kind of a double “X.”  I still have that old fork, and it was very cool to call it out of retirement for resurrecting this recipe.  I have to admit I was a little out of practice and marked some of the cookies a little too deeply.  I could hear my dad saying, “Use a lighter touch, Dave.”

Bake cookies at 350° for 10-12 minutes, until the edges just begin to turn brown.  Be careful not to over-bake.  This is not a real sweet cookie.  I wasn’t sure if my converted recipe was just “off” a little, or if Log Cabins came from a time before so much sugar and other sweeteners were used.

Oh, and I now know how many cookies the original recipe made.  This one-eighth recipe made 18 large (3½”-4”) cookies.  That means the original recipe made 12 dozen!  With that many cookies, you could build a log cabin!

Sloppy Joes: Neat! (But Not Everyone Thinks So)

People often tell me I should write a book.  Truth be told, that’s on my bucket list, for sure.  They’re referring to the treasure trove of stories that I carry around with me, “funded” by 35 years in the classroom and principal’s seat.  And yes, most of them are unbelievable.

This week’s recipe took me back to one of my early years as a principal.  On my calendar for one particular day was an appointment with a parent.  A mother had scheduled a time to meet with me and had not provided any clue as to the purpose for the meeting.  I always “loved” those meetings.  When you didn’t know the topic for the get-together, it was kind of like playing Russian Roulette…with five chambers loaded.  More often than not those meeting could be a challenge.  However, this was a responsible and supportive parent, so I wasn’t too worried.

As the meeting started, I could tell the mom was nervous.  She was troubled about something.  It was easy to tell.  Her concern had to do with the cafeteria.  “It’s about the Sloppy Joes that are on the lunch menu,” she said.

My mind tried to race ahead to the finish line.  Was it the government surplus ground beef that we were using?  Were the rolls too soft…too hard?  Was the meat too spicy?  Or, had her child stained a favorite shirt with the tomato-based beef?

“It’s the name,” she continued, “Joey (her son) is offended that they call the sandwiches ‘Sloppy Joes’ and he’s afraid that he’s going to be teased.  We were wondering if the name could be changed.”

You have never seen restraint like the restraint that I exhibited that day.  It was all I could do.  I didn’t know if I should laugh, be aghast, or be offended myself.  Change the name of the perennial Sloppy Joe?  It was un-American.  It would be like Frank asking that his name be removed with only “furter” left behind.  Or the Pope asking that his name be taken off of Eggs Benedict.  Had anyone ever asked Johnny Marzetti how he feels?

My restraint thankfully held.  I did manage to ask what she thought we should change the name to.

“Bar-b-cue,” she said.

Thankfully, she hadn’t said, “Sloppy Harrys.”  (I would have lost it.)  I replied that I didn’t think that we would change the traditional name of the popular sandwich.  I reassured her that in the event anyone did tease Joey we would handle it swiftly and appropriately, and that she should look on all of this as a character building experience.

She was not happy, as are most parents when they don’t get their way, but that was the last I ever heard of it.  Joe is an upstanding citizen today, and appears to be un-scathed from the childhood trauma associated with this dark chapter in his life.

This recipe is pretty much my own, gleaned from many others over the years and tweaked to “perfection” by trial and error.  (Any cook knows that you never quite reach perfection.  That’s what keeps you going back to the stove.)  I made these for a decorating party held at Parker Ford Church when we decorated for the Advent season.

SLOPPY JOES

(click on any image to enlarge it)

Ingredients:

1½ - 2 lbs. lean ground beef

1 medium onion chopped

1 cup (approx.) red and green bell pepper chopped

6 oz. can tomato paste

¾ cup ketchup

1 Tablespoon prepared mustard

½ cup water

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon paprika

1 teaspoon chili powder

½ teaspoon salt

½ teaspoon black pepper

3 Tablespoons agave nectar (or 4 Tablespoon brown sugar)

Directions:

Brown the ground beef and sauté the onion together, adding the chopped bell pepper about halfway through.  

I like to use bell pepper as it gives it some color.  This bell pepper is right from the freezer.  When I have leftover pepper, I often chop it and put it in a freezer bag "for such a time as this."  Bell pepper will lose its firmness when you freeze and thaw it, so using it in dishes like chili and Sloppy Joes is perfect.  Drain the excess fat.  Add the tomato paste, ketchup mustard and water and mix thoroughly.  

Incorporate the remaining ingredients fully, including the agave (or brown sugar).  Allow to simmer over medium low heat for at least 15 minutes.  Add some water if the mixture gets too thick.

I’ve recently discovered Blue Agave, which is an organic natural sweetener extracted from the agave plant.  Agave is a low glycemic index sweetener, so it is slowly absorbed into the body, preventing spikes in blood sugar.  That helps to prevent the “sugar high” and the let-down that follows.  The label on the bottle says it’s been used by ancient civilizations for 5,000 years.  It can be used as a multi-purpose sweetener and in baking.  You just have to remember that it’s 25% sweeter than granulated sugar, so you use one-fourth less.

Enjoy!

It's a Tough Job, But Somebody Has to Do It!

So many pies, so little time...

I received the emailed invitation more than a month ago, asking me if I would like to judge a pie contest at Upper Providence Elementary School.  Duh!  (Which was exactly my reply.)  Who wouldn’t want to judge a pie contest?  It was a no-brainer!

During the week leading up to Thanksgiving, Spring-Ford’s children are home on Thanksgiving break, but not the teachers.  In-service days and parent-teacher conferences fill those days (and nights) leading up to the staff having off on just Thursday and Friday.

This year, as a team-building/staff spirit event, principal Melissa Patschke organized a pie contest.  Staff members baked pies at home and entered them in a “best pie” contest.  There were three categories:  Fruit, Cream or Custard, and “Other.”  Staff members selected the category for their pie and provided the name.  The judging team was comprised of newly appointed assistant superintendent, Allyn Roche; director of curriculum and instruction, Johnna Weller; RCTV director and producer, Steve Bonetz; and myself.

Steve Bonetz "forces" a smile for the camera

The judging was a difficult task.  We struggled, (sometimes needing multiple tastes), to determine scores in four different areas.  These included appearance and of course, taste.  There was a completely homemade pumpkin pie, which was very impressive, however, it was entered in the “other” category, even though any baker’s son knows that pumpkin is a custard pie.  There were no entries in the cream or custard category, so this pie would have been a shoe-in as the first place winner in that category.  Kim Curcio, you not only could have been a contender, but a winner!

In the fruit category, there were two pies:  a lattice crust apple pie and a very interesting apple with vanilla bean butter pie.  Even though both were superb pies, the craftsmanship on the lattice crust of the Pennsylvania Dutch Apple Pie made it the clear winner, not only of the fruit category, but of the best pie in the contest.  Congratulations to Emily McGranahan, who is a strings teacher.  That pie made the judges sing!

Runner-up Peanut Butter Silk Pie by Debbie Mohr-Kehs

And then there was the “other" category.  It was comprised of a mix of eight very eclectic pies.  There was a cherry cream pie, a chocolate-coconut pie, pumpkin chiffon, and a chocolate-pecan pie.  And then there were the peanut butter pies…and two of them.  Eating both of those pies was as close to a religious experience as one can get eating food.  Oh my.  Our taste buds woke up and took notice.  Those pies caused the judges to stop and truly savor the flavor.

So the judging became challenging, and I have to admit, a little stressful.  We made our decision based on just a slightly more intense peanut butter flavor.  Congratulations and thanks to the winner, secretary Betsy Mastrocola, for providing the recipe.  You’re going to love this pie!

PEANUT BUTTER PIE

The Winner!  Peanut Butter Pie by Betsy Mastracola

 Ingredients:

3 ounces cream cheese

1 cup confectioners' sugar

½ cup peanut butter

¼ cup evaporated milk

1½ cups Cool Whip

8 inches graham cracker crust

¹/₃ cup peanuts chopped

Directions:

Whip the cream cheese until fluffy, then beat in the sugar and peanut butter.

Slowly add the milk, blending well.

Fold the Cool Whip into the cream cheese mixture and spoon this into the pie crust.

Sprinkle with chopped peanuts.

Betsy’s note:  “I chilled pie overnight (before adding the chopped peanuts) and added chocolate magic shell before I sprinkled with chopped peanuts and served.”

It had to be that chocolate shell that gave her the edge!  Congratulations, Betsy, as well as to all staff members who entered the contest, (see complete list below).  Thanks to Dr. Patschke for organizing the pie contest, and most of all…thanks for asking me to be one of the judges!  Any time!

Oh, and if you’re ever having a pie contest, and you need a judge….


The entries:
Cherry "Ohhh!"Cream Cheese Pie - Missie Patschke
Peanut Butter Pie - Betsy Mastrocola
Crisp Coconut & Chocolate Pie - Carol Mays
Pumpkin Chiffon with Gingersnap Pecan Crust - Liz Genther
Chocolate Pecan Pie - Reesa Wurtz
Pennsylvania Dutch Apple Pie - Emily McGranahan
Apple with Vanilla Bean Butter - Dan Currie
Real Homemade Pumpkin Pie - Kim Curcio
Peanut Butter Silk Pie - Debbie Mohr-Kehs

A Thanksgiving Disaster & Mom's Potato Filling

Anyone who is unacquainted with the kitchen would certainly not start with roasting a turkey, would they?  Probably not, but when I was newly married, my mother-in-law had a heart episode and was not only unable to cook, she also was  unable to travel, even to a restaurant.  It fell on us to create a large part of the Thanksgiving meal.  We had never prepared, roasted or carved the traditional bird.   With much prompting and moral support from my mother and father, we bravely embarked on this new adventure.  “Bobbie the Babysitter” was summoned to occupy Matthew while we sliced, diced, sautéed, and roasted.

To make a long story short, the perfectly browned bird was being transported over the river and through the woods to Grandmother’s house, when a stop sign jumped out of nowhere.  I had ironically taken unfamiliar back roads to “keep the turkey safe.”  I slammed on the brakes and the turkey simply leaped out of the roasting pan.  The resulting steam from the piping-hot fowl caused every window, (including the front windshield) to instantaneously fog up.  The atmosphere inside the car became so thick with the heavy aroma, our dog Skippy, began to lick the air.  He was immediately motivated to get into the back of the car and had to be restrained.  We never told the guests of the “extra curricular” ride of that turkey, but on occasional hot summer days, my Corolla hatchback would still smell like Thanksgiving.

Photo credit:  Lauren "Bean" Whitty

TURKEY BREAST

If you want to brave roasting a whole turkey, the directions follow, but why not start with a turkey breast?  I know…I know, no dark meat, but most people prefer white, right?  If you buy one that is not seasoned in any way, and most are only injected with brine, place the breast in a suitable foil roasting pan, (no clean-up!), and place the foil pan on a sturdy cookie sheet or other flat tray that can go in the oven.  (This is really important, as anyone who has tried to slide a foil pan on an oven rack can attest.)  Put a 14-15 oz. can of chicken broth in with the breast, and season the top with Kosher or sea salt, ground pepper, and poultry seasoning.  Roast according to the timetable provided on the packaging.  Use a meat thermometer to determine doneness, if you have one.

WHOLE ROAST TURKEY

As you get braver and begin to flex your culinary muscles, consider an entire turkey.  First, if you buy a frozen bird allow sufficient time for it to thaw.  Always thaw inside a refrigerator and allow 3-5 days for the bird to thaw completely.  Clean the two cavities, making sure the neck and the giblets (usually in a separate bag) are removed.  You can use these to make gravy, if you so desire.  Brine the turkey by using the ratios below.  Brining overnight increases the moistness of the roast turkey and enhances the flavor.

Turkey Brine Solution:

1 gallon water

1 cup Kosher salt

2/3 cup sugar

To prepare the bird for roasting, remove it from the brining solution and drain.  Place the bird, breast side up in your roasting pan.  Pat it dry with paper towels.  I do not place stuffing in the turkey.  Frankly, I’ve been scared off by all of the warnings about bacteria, the filling hampering the thorough cooking of the turkey, etc.  Instead, salt the cavities and sprinkle some pepper in them, as well.  Insert large pieces of raw onion and celery.  Using a paper towel, apply a coating of cooking oil to the exterior of the turkey, coating breast, legs and wings.  Sprinkle salt, pepper, and poultry seasoning on all areas coated by oil.  Put one or two cans of chicken stock in the pan and roast following the recommended times on the packaging.  As the different parts of the turkey brown, cover them with foil to prevent over-browning and dryness.  I highly recommend using a meat thermometer to check for doneness.  An internal temperature of 180° is usually recommended for a whole turkey.  Always allow the roasted turkey to “rest” for 45 minutes to an hour before carving.  You will be rewarded for your patience with much moister meat.

MOM'S POTATO FILLING

(Click on any image to enlarge it)

One of the benefits of volunteering to cook that first Thanksgiving meal was obtaining my mother’s potato filling recipe.  When I initially asked her, she said she didn’t have a recipe, and “just made it.”  Together, we “walked” through the process, while I had pen in hand.  Family members, and a lot of other people over the years, have been glad to have it in writing.  If you have a favorite dish made by a family member, get the recipe now.  Better yet, watch while it’s being made.  You’ll be grateful that you did!

Ingredients:

4-6 large potatoes  (Butter & milk to make mashed potatoes)

¼ lb. butter

Med. to large onion

Celery

Large loaf of white bread (denser bread that is not fresh works best)

Fresh parsley

3-5 eggs

Salt and pepper

Directions:

Make mashed potatoes in the usual way with butter & milk using the equivalent of about 4-6 large potatoes.  Directions can be found in the Shepherd’s Pie blog post; click here.  (Save the hot water from boiling the potatoes.)

In 1/4 lb. of butter, sauté a diced medium to large onion and about a cup of diced celery, including the celery leaves.  Set aside.

Cut up one large loaf of white bread into 1/2” cubes, and put in a very large pot or mixing bowl.

Add enough very hot water (from the potatoes) to make the bread moist, but not too “sloppy.”  (Do NOT add all of the water left over from boiling the potatoes.  One person did that and got wallpaper paste instead of potato filling!)

As you add each ingredient, stir to partially incorporate it.  Next, add 3-5 eggs.

Add lots of parsley (about one cup of fresh cut), 1-2 teaspoons of salt and lots of pepper, (approximately ¾ teaspoon).

Stir in the mashed potatoes and the sautéed onion and celery.

Put in a buttered casserole and bake at 350 degrees for an hour or longer.

Thanksgiving isn't over until the dog says it's over!

Have a Blessed Thanksgiving!

Take the Chill Out with Hearty Chili

Happy Birthday, Aunt Rose Ella!  Today is the birthday of one of my all-time favorite aunts and people, my mom’s sister, Rose Ella Kugler Latshaw.

It was on Aunt Rose Ella’s front porch that I enjoyed that very best sandwich ever in the whole wide world:  whole wheat stone ground bread, mayo, a slice of cheese, onion, and still-warm tomatoes fresh out of the garden.  It was Aunt Rose Ella who introduced me to applesauce making, although I’ve never achieved a texture as fine as hers.  And it was Aunt Rose Ella who introduced the entire Parker Ford area to “Pink Salad,” (Also known as Pink Fluff.)

The story of Pink Fluff is a classic tale of why church ladies don’t share their recipes.  I’m not sure how Aunt Rose Ella discovered it, but the first time she made it, it was a H-U-G-E hit.  So much so, that multiple requests were made for the recipe.  Aunt Rose Ella complied and on the occasion of the next covered dish dinner at the church…you guessed it.  There were six different bowls of Pink Fluff!  Aunt Rose Ella did not lose heart, and she has continued to make it for every carry-in and every family get-together since.  No one ever has to ask, “Who made the Pink Salad?”

The Kugler Sisters:  left to right; Alice, Gladys (my mother), Rose Ella, and Frankie

Aunt Rose Ella is an amazing encourager.  It is doubtful that I would have ever come out of my shell as a child if it weren’t for people like her.  She was a big part of encouraging me to go into the ministry.  She continues to encourage everyone as they use their gifts, and she has been there almost every Tuesday night during the Alpha Course, encouraging those of us who are preparing the meals.

She was there this past week as we served up a truckload of chili.  Wow!  10 pounds of ground beef, 12 cans of beans, 6 cans of diced tomatoes, and a huge can (96 oz.) of crushed tomatoes.  And then there were the fresh vegetables:  onions, celery, and green pepper.  Thank goodness I got a food processor for my birthday!  It really came in handy.  In addition to using it for the chili, I grated two and a half heads of cabbage and 2 pounds of carrots for some of Alpha’s “Everlasting Slaw,” (recipe follows, below).  We also served some homemade Alpha cornbread, (two recipes follow).  It was a banner week, and I think I’m in love with my food processor!

"Babysitting" the chili.  There's another pan on the rack below.

This week’s chili recipe is reduced to easily serve 8-10 people.  If you want to serve more, just double or triple it.  It’s very mild, but is quickly “heated up” with a little Tabasco or other favorite hot sauce.

HEARTY CHILI

Ingredients:

1 ½ lbs. lean ground beef

1 large onion, chopped

3 garlic cloves, minced

3 stalks celery, chopped

2 green peppers, chopped

1 can (15 oz.) red kidney beans

1 can (15 oz.) black beans

1 can (15 oz.) diced tomatoes

1 can (15 oz.) crushed tomatoes

1¼ teaspoon dried oregano

1¼ teaspoon cumin

2 Tablespoons chili powder

2 Tablespoons dried parsley flakes

1¼ teaspoon salt

1 teaspoon black pepper

Directions:

Brown the ground beef with the minced garlic.  (You can add the chopped onions to the raw ground beef and cook them together if you like.)  Drain excess fat and remove to a large pot.  Sauté the celery, onion, and green pepper in a little olive oil, until they begin to get tender.  The celery will take longer, so start sautéing that while you prepare the onions and green pepper.  If things starts to dry out, add some of the crushed the crushed tomatoes.  Add the sautéed vegetables to the beef.

Next add the beans, diced tomatoes, and crushed tomatoes.  It is not necessary to drain the beans before adding them.  Finally, add the spices and cook the chili on medium low heat for at least an hour, allowing all of the flavors to permeate.  As you can tell from the picture above, you can also allow the chili to cook in the oven.  We used large aluminum foil chafing dish inserts and they worked well.  A crock pot would also work.

This chili is great served over mashed potatoes.  We served Swedish mashed along with buttered whole kernel corn, and some folks topped their chili with the corn.  I prefer shredded cheddar cheese.  It's great served over rice, too.  Recipes for other sides to complement the chili are provided below.

EVERLASTING SLAW

This recipe is from the Alpha Course cookbook.  It’s a different type of slaw with an oil, brown sugar, and vinegar dressing.  I wondered about the name, thinking it might have a religious connotation.  Not so.  It keeps “forever” in the refrigerator!  (At least a week, anyway.)  It is best if made at least a day ahead.  The new food processor came in handy for this recipe, too!

Ingredients:

1 small or ½ large sweet onion, grated

½ large head of green cabbage, shredded

3 carrots, shredded

¼ cup white vinegar

¼ cup brown sugar

¼ cup canola or olive oil

½ teaspoon salt (I used a little less)

½ teaspoon dry ground mustard

Combine all ingredients and allow to marinate in the refrigerator.  Toss several times while it’s marinating and again just before serving.

CORNBREAD

I’m providing two cornbread recipes to go along with this week’s chili.  The first is also from the Alpha Course cookbook, and it’s called “Johnny Cake Cornbread.”  It’s very smooth in texture, fairly moist, and as thick as the layer of a cake.

JOHNNY CAKE CORNBREAD

Ingredients:

4 eggs

½ cup sugar

2 cups yogurt (Don’t go by ounces on container.  Measure.)

2 cups all-purpose flour

2 cups cornmeal

4 teaspoons baking powder

2 teaspoons baking soda

1 cup butter, melted

Directions:

Pre-heat oven to 350°.

Beat eggs, sugar, and yogurt until smooth.  Combine the remaining dry ingredients, adding the melted butter last.  Do not over mix.  Pour batter into a greased 10”x15” pan, if you have one.  You can use a 9”x13” pan, but it will be very full and may take longer to bake.

The recipe calls for baking the cornbread at 425° for 20-25 minutes.  I opted to go with a lower temperature, baking it for 35-40 minutes.  Remember, the worst way to bake is using a timer.  It’s done when the middle springs back when lightly touched or when a cake tester comes out clean.

LAURA’S CORNBREAD

My daughter-in-law shared this recipe with me, and highly recommended it.  It contains two cans of corn; one whole kernel and one creamed.  I was skeptical about that much corn content, asking her if it would be “mainline” enough for the Tuesday night crowd.  She assured me that it would, but unfortunately, I ran out of time.  I was anxious to try it and made this recipe a couple of days later.  I have to tell you, the smell of it baking was incredible.  In my opinion it takes “cornbread” to a whole new level.  It is so moist and flavorful.  It could almost be a meal by itself.

Ingredients:

1 can whole kernel corn, drained

1 can creamed corn

2 eggs

1 cup sour cream

1 box Jiffy Corn Muffin Mix

1½ sticks butter, melted

Directions:

Preheat oven to 350°. 

Mix all ingredients together, adding the melted butter last.  Pour batter into a 9”x13” greased pan.  (I used two 8”x8” pans, and they worked fine.)  Bake at 350° for 45-50 minutes, again until the center springs back when lightly touched.  Let cornbread cool completely before cutting and serving.

Enjoy!