King Rex preparing to throw some beads.

This year is just flying by, I can scarcely believe it is already time for Mardi Gras/Pancake Tuesday and the beginning of Lent.

I don’t have to much new to add since I have already posted some ideas for Mardi Gras and a few Pancake recipes as well as some meatless meal ideas in the past. Our Meatless Main Courses menu has a few more ideas to help you out.

I will be making Junior’s Jambalaya from Emeril’s There’s a Chef in My Soup for Mardi Gras and Pierogis from Nadia G’s Bitchin Kitchen Cooking for Trouble for Ash Wednesday.

I am always looking for more vegetarian, meatless and or vegan dish recipes. If you have any you would like to share, please send them along to audrey@thatrecipe.com.

Until next time, happy eating.

~Audrey

The Congressional Club Cookbook, 6th Edition (1961)

This past week, I have been exploring my recently acquired treasure, The Congressional Club Cookbook 6th Edition - a thrift store find that was given to Ma’am by a former co-worker which she passed along to me when she was cleaning out books.  It was a two-for-one prize for me. Not only is it a cookbook full of homey recipes, it is a glimpse into America’s psyche 50 years ago.  I almost wish I was still in school so I could write a report on it. Oh wait, I have a blog. Even better, I can write and not have to stress too much about sentence structure, grammar or word count.

First of all, look at that cover! The ladies are in dresses, heels and lacy aprons. My husband is lucky if my jeans, sweatshirt and athletic shoes aren’t too splattered with food by the time dinner’s done. My grandmother, Mimi, told me she always made sure she was dressed nicely with her hair and make up done when my grandfather came home because he spent all day with those lovely well groomed ladies at the school and she didn’t want him coming home to her in a house coat and rollers.

The fact that the two parties representatives are not trying to shove that cake in each other’s face is not that strange considering the origins and goals of the Congressional Club, per  www.thecongressionalclub.com,

“Founded in 1908, the original purpose of The Congressional Club was to provide a non-partisan setting for friendships among the spouses of members of the House and Senate in Washington, D.C. Although the scope of the Club and the breadth of its activities have increased over the years, its purpose remains the same.”

No, the word “spouses” was not used in the 1961 edition.  It was “wife”, with a special “men only” recipe section for the contributions of the elected officials themselves.

The foreward, by First Lady Mrs. John F. Kennedy, states:

“Our country is blessed with the greatest abundance and variety of food in the world. Since cooking is certainly one of the fine arts, every woman in the United States has an obligation to the members of her family and the nation to see that their health and physical well-being are maintained by attractive, properly prepared meals. Good cooking can contribute immeasurably to the happiness of our homes.”

An obligation to my family AND the nation to serve attractive, properly prepared meals?! Wow, no pressure there! A statement like this now would be viewed as insulting to the female population. But, 50 years ago, in the middle of the Cold War, it was a challenge  most American woman would readily accept.  And, I do have to admit the last statement is true, at least in my house. When dinner sucks this home isn’t a very happy one.

Further irony is added to that statement upon perusal of the recipes which contain a plethora of processed foods such as American cheese, canned soups and vegetables, gelatin and other horrors to today’s nutritionists like flour, sugar, white rice and red meat. But, I will save that ridiculous rant for the Anthony Bordain’s of this world. I am sure fifty years from now, when people look at the 2006 edition of the cookbook some will be repulsed that people actually ate THAT, whatever ”that” may turn out to be.

Each recipe is labelled with the name and signature of the contributor.  And, per the dictums of the times, each woman is referenced as Mrs. Husband First and Last Name, and almost all signed their names the same way. The notable exceptions being First Lady Jaqueline Kennedy and the wife of the former Vice President Patricia Nixon that used their own first names. Oh, Jackie and Pat – you rebels! I don’t think I have ever signed my name as Mrs. Matthew Humaciu. I’d probably giggle if I did.

The recipes themselves deserve at least a little mention since this is a cookbook after all. Like most charity cookbooks, there are plenty of misspellings, mistakes and missing ingredients buried in the directions instead of the ingredient list. Which is why Ma’am always told me to read the entire recipe before attempting it.  Some look scrumptious and I plan on trying them soon while others, uh, all I can say is “no thank you”.  A few notables:

• Smart politcal wives that contributed recipes promoting ingredients from their state, Hawaii (Mahi Mahi), Maine (lobster), Alaska (king crab), Wisconsin (cheese) and Idaho (potatoes).
• A few “ahead of their times” recipes including Noches Especiales (nachos) and Pho (from the embassay of Viet Nam)
• Campout recipes in celebration of the 50th anniversary of the Girl Scouts including Banana Boats and Some-Mores (sic).
• And one from the Portugeuse embassy titled Bacon from Heaven that must have lost something in the translation since it contains almonds, sugar, eggs and lemon and appears to be a custard.

Among those I plan to try at some point are:

• Chicken Spaghetti that is a casserole of diced cooked chicken, spaghetti and a simple sauce.
• Orange Rolls that look like a cinnamon roll that substitutes grated orange peel for the cinnamon.
• Forgotten Cake that is put in a 450 degree oven that is turned off immediately and the cake sits in it overnight.

I have already tried two recipes Dollar Hot Cakes and Root Beer Brownies. The first is a

Dollar Hot Cakes

basic pancake recipe that I whipped up this morning and made the appropriate silver dollar size using my Tovolo Pancake Pen (thanks again for the Christmas gift, Mary!). Aren’t they cute? The little black flecks are due to me cooking the pancakes in the same pan I used for the sausage – yummy.

As for the second recipe, the name is what got me. What on earth would Root Beer Brownies taste like, I thought? The recipe is simple, mix up a box of brownie mix substituting root beer for the liquid and throw in some crushed pepperment candies.  Before I could get to the store to get the ingredients, my friend, Carol the Pastry Chef posted a blog on Root Beer Bundt Cake. I kid you not, it was a matter of 2-3 hours after I found my recipe that

Root Beer Brownies

she posted it. After reading her rave review I figured root beer is loaded with vanilla and spices so it isn’t going to make the chocolate taste “funky” it would just enhance it. I admit I got lazy and bought a packaged mix (but it was a GOOD dark chocolate mix, not the 99cent store brand special) and I did not get the best root beer I have ever had – Henry Weinhards – but settled for A&W. Carol was right, it made a very intensely chocolate brownie. Definately, a recipe I will make again.

I think I will now be on the look out for more of these old cookbooks as I wander through used bookstores. Even if I don’t find any good recipes they may make an interesting read.

Until next time, happy eating!

~Mrs. Matthew Humaciu (tee hee)

First, check out Ma’am’s how to host a Super Bowl Party for fun ideas and recipes.

Parade Magazine has some celebrity recipes including football legends Jerry Rice (sticky honey wings), Joe Theisman (shrimp dip), Roger Staubach (chili), Mike Ditka (pork chops) and Dan Marino (pasta bolognese)

The game is in Indiana and being played by teams from New York and Boston but if you want to add a Southwestern flare to your party, check out these ideas from Sunset.

And finally, Dash Recipes and Cooking Light have a few ideas for some lightened up fare.

Enjoy the Super Bowl, and just wait until next year when the Niners get their sixth Lombardi Trophy (and maintain their perfect Super Bowl record). A fan can dream can’t she?

Until next time, happy eating.

~Audrey

Ice Cream Snowball

Ice Cream Snowballs were a frozen treat we bought at the grocery store and enjoyed Christmas Eve in the 1970′s and early 80′s and then I don’t remember seeing them ever again.  An internet search says I am not the only one to experience this trauma. But, they are very easy to make. Soften some ice cream (preferably vanilla or any white colored), shape it into baseball sized balls, then refreeze them until hard, roll them in coconut, decorate (originally they came with a piece of plastic holly that held a red birthday candle) and serve.  You can make them ahead of time, I recommend at least a day in advance so they can harden up again.  If you use any flavor other than vanilla you may want to coat the ball with melted white chocolate before you put on the coconut to avoid the color of the ice cream showing through. You’ll probably notice the strawberry peaking through in the picture from the Neopolitan I used.

Peppermint Chocolate Ice Cream Bomb

Another simple ice cream dessert is “The Bombe“. Well, that’s what Ma’am called it. Again, it is simple to make and must be done ahead of time to allow the ice cream to refreeze. This is what we will be having for dessert Christmas night this year. I tried to find those syrups you add to coffee to soak the lady fingers (no alcohol or caffeine since I have a 3 1/2 year old that will be enjoying it!) but had a hard time finding them so I just made a simple syrup and threw in some peppermint candies. Decorated with melted chocolate chips and crushed candy canes and voila! a tres jolie dessert.

The final recipe isn’t my idea, but someone in the Kraft Test Kitchens: Holiday Jell-o Poke Cake. I made this a few times in junior high/high school and probably haven’t made it since. Basically you poke a white layer cake with a fork, pour red gelatin on one layer and green on the other, then frost it with Cool Whip and garnish.  You can lighten it up by using sugar free Jell-O and Cool Whip and an angel food cake – I’d suggest doing one color from the bottom then flip it and do the other color on the top so they don’t blend together.

Well, this is going to wrap up my series on other Holiday desserts besides cookies. I have plenty more ideas, but also presents to wrap. So they’ll have to wait until next year.  I hope you have a great holiday season and a healthy and happy 2012.  And remember to ask for those family recipes to insure traditions will carry on to the next generation and beyond.

Until next time, happy eating.

~Audrey

1. There is only one fruitcake in the world and it just keeps getting regifted year after year.
2. Why is history like a fruit cake? Because it is full of dates!
3. Why do fruitcakes make ideal gifts? Because the Postal Service has been unable to find a way to damage them.
4. Some uses for fruitcake: a doorstop, fireplace bricks, a boat anchor, replace free weights for a workout.

I feel somewhat deprived, since I have never had bad fruitcake. I actually like it and look forward to it each holiday season.  Here are 3 very different recipes, all unique and delicious in their own way.

Bethlehem Bread

For those that are freaked out by the traditional candied fruit, I suggest Bethlehem Bread. It is basically a banana bread with chocolate, fruit and nuts added to it. According to my mother-in-law all of the ingredients were available during Jesus lifetime in the regions he lived. Are you doubting my mother-in-law and want me to actually fact check that? I don’t think so… She makes me my own special loaf every year that I don’t have to share with anyone. The fact that her son won’t go near it is beside the point. I like to toast slices and top it with a bit of butter for breakfast.

The easiest to make is Caramel Fruit Cake, mix the ingredients together and bake. It has

Caramel Fruit Cake

no flour so it isn’t really cake-like, but the nuts and sweetened condensed milk form a caramelized base that hold the other ingredients together.  I think I overbaked it slightly, since it seemed to fall apart a bit. It is cloyingly sweet (gaggy sweet as my Dad would have said) but the contrast of the nuts (I used walnuts) and caramel with the fruit was delish in my book.

Finally there is the traditional butter rich, fruit and nut laden, liquor soaked Fruit Cake.  This recipe comes via a family friend of the Humaciu’s, Elaine Montano. The original recipe is called “Light Fruit Cake”.  Huh? With 5 pounds of fruit and nuts it has to be pretty heavy.  And the 10 eggs and pound of butter don’t exactly make it “low fat”.  The “light” must refer to what happens to your head if you partake of too much at once. Whether you make it as one giant tube pan, or 6-8 smaller loaf pans, these need to “mellow” for at least a week before serving. So if you want to have it for Christmas dinner, make it soon!

If you are one of those people that just don’t like fruit in your cake (like my husband), fear not! I have more holiday dessert ideas coming soon that are fruitless.

Until next time, happy eating!

~Audrey

Buche de Noel or Yule Log

This past week I made a Buche de Noel (aka a Yule Log). I used to make one of these every year for work per the request of my buddy Bao, who said they reminded him of his childhood in Vietnam.  I always let him think it was a big effort, but the way I make ’em it isn’t that hard, sshhh!

Basically it is just a jelly roll with chocolate frosting made to look like a log. Use your favorite jelly roll recipe (or a cake mix will do in a pinch) fill with your desired filling (easy version would be jam or whipped topping), roll, frost with chocolate buttercream and use a fork to make lines for the bark, decorate with meringue mushrooms or plastic decorations and voila! an impressive looking dessert.

Ok, so I admit there are a few tricks.

1. You have to use a half sheet pan or jelly roll pan. It needs to have at least 1/2″ sides on it, but a 13×9″ pan will be too small and the cake will be too thick to roll. I use the bar pan from Pampered Chef (e-mail me if you want my rep’s contact info).
2. Line the pan with parchment paper (or foil) and grease it for easier removal from the pan.
3. Invert the cake after removing from the oven. I place a cutting board on top and then flip it over, never had one break yet.
4. Remove the parchment paper, coat the cake with a layer of powdered sugar and roll up while it is still warm, then let it cool before unrolling, filling and decorating.
5. Don’t go crazy with the filling or it will squirt out once you try to roll it – not the end of the world if you do, just a little messy.
6. I cut a few inches off the top at an angle and set that piece next the big piece to make it look a bit more like a trimmed log (see the picture). This also makes it easier for me to fit it on the plate .

More holiday desserts coming next time. In the meantime you can check out the Desserts section of the site.

Until next time, happy eating!

~Audrey

Our house in the middle of the counter, with two cats in the yard...

It has come to my attention in the last few days that I have become a bit of a food snob.  I haven’t reached the extreme that many cooking shows and magazines have of using obscure hard to find ingredients in every recipe, but if given the choice I will always opt for something homemade versus storebought, even if it requires a bit of extra effort.

Case in point – gingerbread houses.  I can’t help but cringe whenever I see those kits in the store that have everything you need to make a gingerbread house including frosting, candy and prebaked and cut gingerbread. Egads, how many preservatives are in those to allow them to last on the shelf for months on end?! And I can only imagine that the cardboard box it came in would be more palatable.

One vivid memory of my early childhood is of my babysitter’s kitchen table with rows of gingerbread houses in the assembly process to be given to the neighbors for Christmas.  It was a miniature city! She even decorated the yard of each home with Christmas trees made from green dyed rice krispies treats adorned with red hots. Luckily, she gave Ma’am a copy of her recipe which I still have, and is now in a plastic sleeve and hidden from grubby little fingers. I also scanned it “Just”in case. 

The cut pieces (notice the extra window hole not on the pattern, cut for “sampling” purposes)

Last week, I made this with my preschooler. The trickiest parts of the process were

• adjusting the pattern to fit my pan. I winged it instead of doing the math and ended up with more of a bungalow than a house - no big deal. The last time I did it, I believe I baked it in two smaller pans.
• baking the gingerbread long enough to get hard, but not burnt. I took it out too soon and had to put the pieces back in the oven after I cut it because they weren’t quite hard enough, worked fine.
• having enough scrap pieces for a certain little man to nibble on while it cooled enough to assemble and decorate (hence mine has a window cut out of it that is not on the original pattern)
• overcoming my hesitation about beating the egg whites without having cream of tartar.
  

  The icing needs to form stiff peaks like this.

  I shouldn’t have worried, they came out perfectly!

• keeping the afore mentioned little man from eating ALL of the royal icing before we could get the house decorated.

Otherwise, it is a simple, fun and delicious process. If possible, I would recommend assembling the house first and letting the icing set for an hour before decorating so it holds together while you are fiddling with it. Definately important when working with a preschooler. If you want to up the educational value, read Hansel and Gretel before, during or after making it.

The recipe itself is quite simple and is comprised of basic ingredients that are in most kitchens, or at least easily findable at any grocery store.  My little baker loves dumping the pre-measured ingredients, breaking the eggs, fishing the egg shells out of the eggs and mixing anything. [Tip for baking with children: if you want to let them crack the eggs do it in a separate bowl then add it when required in the recipe in case you need to fish out the egg shells.]

Considering he is still talking about it a week after made it, I would saythe recipe is a winner whether you make it with children or on your own.

Until next time, happy eating

~Audrey

Hot Artichoke Dip

There I was searching everywhere in the pickle and olive section of the grocery store searching high and low for the marinated artichokes so I could make Aunt Sue’s Hot Artichoke Dip for Thanksgiving. Finally, I gave up and did what any modern independent woman would do in the same situation: rummaged through my purse for my phone, punched a few buttons and… “Mom, if you were canned artichoke hearts where would you hide in the grocery store.”

She suggested to look where I was already looking. So, after I vowed to put my aunt’s

Antipasto

phone number in my phone as soon as I got home, I asked an employee for help. If you’d ever like to try the recipe you can find them in the canned vegetable aisle above the mushrooms – well, duh! That’s okay, I needed the first aisle anyway to get the pickles, olives and onions for the Antipasto.

This is not the first time I have called my mother for cooking advice, nor I am alone in calling her for tips -which may be part of the reason she created this site.  My brother called her shortly after Operation Desert Storm to “ask a stupid question”. She thought he was considering enlisting, but no, he needed to know how to make Minute Rice. They’d bought a big bag and split it with him, but didn’t give him the directions. Before Al Gore invented the Internet, he couldn’t just go to the company’s web site and look it up.

If you need help this holiday season there are plenty of apps, web sites and social networking available to help you, but I still prefer picking up the phone and picking Ma’am’s brain. I think she gets a chuckle out of it too.

If you need a few more ideas for turkey day and the leftovers, you can check my blog from last year.

And, of course, I end this holiday blog with a wish to you for a joyous Thanksgiving with your loved ones and a gentle reminder that this is a perfect time to WRITE DOWN THE FAMILY RECIPES!!

Until next time, happy eating.

~Audrey

Bachelor at Large, Reese AFB 1964

I grew up in a household that believed in supporting our troops. My Dad served in the Air Force during the early years of the Vietnam War.  His dad served in the Navy  and his uncles served in the Army and Navy in WWII. Mom’s dad wanted to serve, but wasn’t allowed to. The family wouldn’t let him since 4 of his younger brothers beat him to it and joined up before him – no Saving Private Smith for his family.

Parade Magazine had an interesting article this week about 11 Ways To Help Veterans on 11/11/11. Number seven jumped off the page at me – Cut Coupons. 

Maybe I am the only one that never thought about this before, but I doubt it. Our military families overseas can use coupons at the commissaries up to 6 months after the expiration date, but they don’t get coupons in the Sunday paper like we do.  Enter Coups for Troops, who has organized a drive to send coupons to them. You can either send them to the organization for distribution or they will match you with a military family so you can send them directly. 

Some of you may be extreme couponers that use every one and have stock piles of goods purchased with coupons when items are at their lowest. I use coupons, but only about 25% of the ones in the paper each week even make it to my coupon holder. And I always feel like I am “wasting” money when I don’t use one and it is expired. I usually crumple them up with disgust and toss ‘em in the recycle bin when I realize I didn’t take advantage of the deal. And I can’t help but feel creeped out when a strange lady wanders through my neighborhood digging through my trash barrel for coupons on Monday morning before Waste Management can get here to pick them up.

Now I have a solution!  And with a 3 1/2 year old that loves to use his purple “samety” scissors, I figure I can occupy him for at least 10 minutes cutting out the coupons so Daddy and I can watch a little football pre-game in peace.

Please forward the idea to others that might like to help. And if you, or anyone you know is stationed overseas and wants my coupons directly, just drop me a line at audrey@thatrecipe.com.  Also let me know if you have other charitable ways to donate coupons – the season for giving is upon us.

Until next time, happy eating.

~Audrey