Misc. Recipes

In the February 21, 2002 issue of the Hysham Echo I published the first “Carol’s Cooking Corner.” When I started writing that column it was with the intention of eventually putting those recipes into a cookbook. Well, this last week I finally accomplished that goal. One thing has changed though and that is I waited so long to publish the first cookbook that I now have enough recipes for about four cookbooks so I decided to print the first four years (2002-2005). They will be ready for sale around Thanksgiving, just in time for Christmas.... hint, hint! I will keep you posted as to when and how much. In compiling the recipes for this first cookbook I have rediscovered some old favorite recipes that I haven’t made in a long time. It’s like reconnecting with an old friend.
Some new recipes that I have made recently that I like follow:

“Cauliflower and Cheese Casserole”

1 large head cauliflower - about 1 1/2 to 2 pounds, cut into flowerets
Sauce:
4 tablespoons (2 ounces) butter
2 1/2 T all-purpose sweet rice flour*
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups milk
1 1/2 cups (6 ounces) Cheddar cheese, mild or sharp
Topping:
1 cup soft fresh bread crumbs
1 tablespoon fresh chopped parsley - optional
1/2 teaspoon ground paprika
1 to 2 tablespoons melted butter
Boil or steam cauliflower in water until just tender, about 6 to 8 minutes. Drain and set aside.
Grease a 2-quart baking dish. Heat oven to 350°.
In a medium saucepan, heat butter over medium heat. Add flour and stir until smooth and just bubbly. Add salt, pepper, and milk. Cook the sauce, stirring, until thickened and bubbly. Add the mustard and cheese and continue cooking, stirring, until cheese is melted.
Combine the cauliflower with sauce and spoon into the prepared baking dish.
Combine topping ingredients and sprinkle over the cauliflower mixture. Bake for 15 to 20 minutes, until the casserole is bubbly and topping is browned. Serves 6.
* Sweet-Rice Flour can be found at Van’s IGA and by using it in cream sauces you can freeze left-overs without it splitting.

The following is one of my favorite ways of using a can of Spam:

Spam Spread

1 can spam - ground
1/2 c. salad dressing
2 hard-boiled eggs - chopped
1/2 t. salt
1/3 c. chopped sweet relish
Combine all ingredients. Spread on crackers or use for sandwich filling.

Before I went to see my sister and her husband in Spokane last month I made some Pickled Jalapenos for my brother-in-law as he likes spicy foods. I did keep a jar for myself so I could see how they turned out. I’m not into spicy very much but these would be good as a garnish for a Bloody Mary.

Pickled Jalapenos

1 lb jalapeno peppers
2 c. white vinegar - (5-percent acidity)
2 c. filtered water
2 Tbsp pickling salt - (4 Tbsp kosher salt)
2 cloves garlic - (optional)
1 Tbsp whole black peppercorns - (optional)
1 Tbsp honey or sugar - (optional)
Prepare the jars and lids:
Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1-inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
Prepare the brine:
Add vinegar, water, salt and garlic and peppercorns or honey (if using) to a medium saucepan and place over medium heat. Bring to a boil, and reduce heat to keep at a simmer.
Prepare the jalapenos:
Wearing latex or plastic gloves, slice the jalapenos into 1/4-inch rings. Add the rings to the brine and bring back to the boil.
Fill and close the jars:
Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the jalapenos in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the jalapenos into the jars through a canning funnel, leaving 1/2-inch head-space at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
Seal the jars:
Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 5 minutes.
Remove and cool:
Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
Label and store:
Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening. Print this post