A Passion For Nutmeg!

When next you dust a fruit punch, custard, or cake with nutmeg, think of this: There was a time when smugglers of this aromatic spice were put to death. in fact, as food historian Waverly Root tells us, the Portuguese so valued their 16th-century monopoly of nutmeg that they distributed phony charts of the seas surrounding the Spice Islands, hoping to steer foreign vessels toward dangerous unknown reefs.

Thank goodness this isn't the case today--nutmeg is plentiful, and easily available. But some things haven't changed--we still appreciate this versatile spice. In Grenada, even ice cream is flavored with it, and good cooks use it in pumpkin soup and with every vegetable imaginable. I LOVE what it does to my spinach souffle, for instance. In America, we add a pinch to white sauce for just the right mellowness, and use the spice to accent baked acorn squash. Of course, eggnog without nutmeg just wouldn't be eggnog at all.

All this said, let's look for more nutmeg-involving recipes--maybe add a few to an Easter or "Welcome to Spring" brunch or luncheon. Here's a dandy recipe to get us started. It's a time-honored cake that's a tradition for good reason. It's SO good. Now, do YOU have a recipe, thought, idea, or good story we ought to know about? Please share. We're all in this together, so let's help each other out. And until next time, here's to enjoying more nutmeg, and of course, happy cook'n!

OATMEAL CAKE
A broiled coconut icing makes a quick topping for this old-fashioned cake.
1 1/2 C hot water
1 C old-fashioned oats
1 1/3 C flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1 C sugar
1 C firmly packed brown sugar
1/2 C butter, softened
2 large eggs
1 tsp vanilla extract
Icing (recipe follows)

Preheat oven to 350 degrees. In medium bowl, combine hot water and oats; set aside to cool slightly. Grease a 13x9-inch baking pan. In medium bowl, combine flour, baking soda, cinnamon, salt, and nutmeg.

In large bowl, with mixer on medium speed, beat sugars and butter until fluffy. Beat in eggs and vanilla until smooth. Reduce mixer speed to low. Add oats mixture and flour mixture; beat until uniformly combined, scraping sides of bowl frequently. Spoon mixture into greased pan. Bake 45 min., or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack 5 min. Meanwhile, prepare icing:

ICING:
1 C flaked coconut
1 C chopped nuts (pecans are wonderful for this)
2/3 C firmly packed brown sugar
6 Tbsp butter, melted
1/4 heavy cream
1 tsp vanilla extract

Stir together. Heat broiler. Spread icing over top of cake in pan. Place under broiler just until bubbly and golden, about 2 min. (Watch carefully to prevent burning.)

The "Skinny" on Sweet Potatoes, Plus a Not-So-Skinny Recipe to Die For!

Do you know the differences between a yam and a sweet potato? Although the terms are generally used interchangeably, there are some distinct differences:

SWEET POTATO:

• short, blocky, with tapered ends
• 22-28% dry matter
• feels moist in the mouth
• tastes sweet
• high in Vitamin A

YAM:

• long, cylindrical, some w/toes
• 20-35% dry matter
• Starchy taste
• Low in Vitamin A
  

It’s economical and blends well with herbs, spices and flavorings—from processed baby foods to main dishes, casseroles, salads, breads and desserts, the sweet potato adds valuable, appetizing nutrients and color to any meal.

One baked sweet potato (3 1/2 ounce serving) provides over 8,800 IU of vitamin A or about twice the recommended daily allowance, yet it contains only 141 calories—weight-watchers love this! It also provides 42% of the Recommended Daily Allowance (RDA) for vitamin C, 6% of the RDA for calcium, 10% of the RDA for iron, and 8% of the RDA for thiamine for adults. It’s low in sodium and is a good source of fiber and other important vitamins and minerals. This complex carbohydrate provides beta carotene, a factor in reducing certain cancer risks.

For the most food value, choose deep orange-colored sweet potatoes, and select sound, firm roots. Handle carefully to prevent bruising. It’s best to store in a dry, unrefrigerated bin at 55-60 degrees F (this is called curing). DO NOT REFRIGERATE; temperatures below 55 degrees F. chill this vegetable, giving it a hard core and an undesirable taste when cooked.

Wash cured sweet potatoes, scrub skin and trim off any bruised or woody portions, and bake or boil until slightly soft. If boiled, drain immediately. Thoroughly cool then wrap individually (skins left on) in freezer film or foil, and place in plastic freezer bags. Seal, label and freeze (most dishes freeze well).

If cutting calories, serve the sweet potato plain—minimize margarine or butter and use skim milk or unsweetened orange juice as liquid when preparing them mashed.

Helpful Hints:

• Bake large pan of sweet potatoes at once; freeze or store in the refrigerator for 7-10 days.
• Freshly dug or uncured sweet potatoes are better boiled and used in dishes that include fruits or syrups. The curing process makes it sweeter and improves the cooking quality.
• Canned or frozen sweet potatoes can substitute for the fresh form in any recipe calling for cooked sweet potatoes as the starting point. Six to eight canned sweet potatoes equal about four medium fresh sweet potatoes. (See measurement relationship below.)

Fresh	Canned	Cooked & Mashed
2 medium sweet potatoes	3 to 4	1 1/4 cups
3 medium	1 pound can	2 cups
4 medium (23 ounces)	3 quart cans	2 l/2 cups

• To reduce calories in your favorite recipe, experiment by reducing the sugar or fat by using the next lower measure on the measuring cup. For example, when a recipe calls for 1 cup sugar or fat, reduce the amount to 3/4 cup. For 3/4 cup, reduce it to 2/3 cup, etc.

Sweet potatoes make an attractive house plant. To grow a sweet potato vine, place it in a jar of water with part of the potato remaining above the water—narrow end down. Put the jar in a warm, dark place; keep it filled with water. You’ll see new roots and a stem in about 10 days. As soon as this happens, move it to a sunny window.

SWEET POTATO PECAN PIE (One 9”pie)

1 (9”) unbaked pastry shell
2 medium sweet potatoes, cooked and peeled
1/4 cup butter
1 (14 oz) can Eagle Brand Sweetened Condensed Milk, (NOT evaporated milk)
1 teaspoon grated orange rind
1 teaspoon vanilla
1 teaspoon ground cinnamon
teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
Pecan Topping

Preheat oven to 350 F. In large mixer bowl, beat hot sweet potatoes and butter ‘til smooth. Add remaining ingredients except pastry shell and Pecan Topping; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon Pecan Topping evenly over top. Bake 20-25 minutes longer or ‘til golden brown. Serve warm or chilled. Refrigerate leftovers.

Pecan Topping: In small mixer bowl, combine 1 egg, 3 tablespoons dark corn syrup, 3 tablespoons firmly packed brown sugar, 1 tablespoon butter, melted, and teaspoon maple flavoring; mix well. Stir in 1 cup chopped pecans.

Dinner on the Double with Fried Rice!

We all know that for speedy suppers that are big on flavor and low on prep time, we should plan ahead for leftovers. For instance, roast an extra chicken for a quick casserole later in the week, or saute a second helping of vegetables to toss with tomorrow night's pasta.

If this plan-ahead idea appeals to you, then you'll want a list of a few foods that work well this way. Rice is a perfect example. Leftover rice makes a great one-dish meal--Fried Rice--when time is at a premium. Use a combination of chopped cooked chicken and ham, or substitute leftover beef, pork, or shrimp; simply adjust the ingredients according to what's on hand. If you prefer a spicier version, bump up the heat with another teaspoon of chili-garlic sauce. Available in the Asian section of most supermarkets, it's a fiery-hot blend of ground chili peppers and garlic that also adds fast flavor to marinades and pasta sauce.

All this said, let's do FRIED RICE 101:

Heat 1 Tbsp oil in large skillet over medium-high heat
Add 2 lightly beaten large eggs, and gently stir 1 min., or until softly scrambled
Remove eggs from skillet; chop and set aside
Heat 2 Tbsp oil in skillet
Add 1/2 C diced onion, 1/2 C diced bell pepper; stir-fry 3 min.
Add 1 C chopped cooked meat, poultry, or shrimp
Add1/2 C frozen sweet green peas; stir-fry all for 2 min.
Add 3 C cooked rice, 1/4 C soy sauce, 1 tsp chili-garlic sauce
Stir-fry all for 3-4 min., or until heated through
Stir in scrambled eggs
Sprinkle with sliced green onions and sliced almonds

This serves 4, takes about 10 min. to prep and about 10 min. to cook. And what a terrific use for leftover rice!

Can you suggest other leftover foods that you've found work well into next-day dishes? Please comment with your ideas. We're all in this together, so let's help each other out. And until next time, happy cook'n!

Lighter Dinners for Brighter Days

My husband, Rich, just about worships Daylight Savings Time. He collects and restores antique John Deere tractors, so he loves the idea of having more daylight after he comes home from work--more time to work on his babies. Me, not so much--probably stems from the days when I struggled to get "my babies" to bed during the daylight--"It's not bedtime, it's still light outside!" (even though it was 9:00 pm), was what I always heard.

Anyway, it is that time of year again. Energy levels soar with the warming temperatures and the increasing daylight hours. Appetites shift, too--to lighter, brighter fare that emphasizes fresh flavors over fat. In this recipe, the main ingredient (bow tie pasta), is punched up with the tastes of fresh veggies and balsamic vinegar. It's just the kind of food we're looking for as we move outdoors and into the light.

And if YOU have any lighter recipes you really like, please share. We're all in this together, so let's help each other out. I've never seen the sense in re-inventing the wheel! And until next time, happy cook'n!

Bow Tie Pasta with Grilled Vegetables (serves 4)
1/4 C chopped fresh basil
1/4 C water
2 Tbsp balsamic vinegar
2 Tsp extra virgin olive oil
1/4 tsp freshly ground pepper
2 garlic cloves, minced
1/2 lb thin asparagus
2 portobello mushroom caps
1 medium red onion, quartered
1 yellow bell pepper, cut into 1 1/2-inch wedges
8 oz. farfalle (bow tie pasta)
l large tomato, chopped
3/4 C (3 oz) crumbled feta cheese

In large bowl, combine basil, water, vinegar, oil, pepper and garlic; blend well. Add asparagus, mushrooms, onion and bell pepper; toss to coat.

Heat grill. Remove vegetables from balsamic mixture; reserve mixture. Place vegetables on gas grill over medium heat or on charcoal grill 4- to 6-inches from medium coals. Cook 4-8 min. or until tender, turning once. Watch vegetables carefully since cooking times will vary. Coarsely chop vegetables; cover to keep warm.

Meanwhile, cook farfalle according to package directions. Reserve 1/4 pasta water. Drain farfalle; place in large serving bowl. Toss farfalle with reserved balsamic mixture. Add grilled veggies, tomato and cheese; toss to combine. If necessary, add 2-4 Tbsp reserved pasta water for additional liquid. Season with salt and pepper to taste.

Campbell's Soups Oughta Get an Award!

I bet we have something very much in common, see if you relate: Over the years I have been collecting Campbell's Soup recipes, and relying on one of their soups to help me whip a quick dinner at least one night a week. How about you? I really think they oughta get an award for all the last-minute cooks they've bailed out.

This said, I can see I'll need to turn to the Great Swami of Cookin' Magic (Campbell's, of course) again, because my Saturday is looking pretty packed. So I found yet another recipe that looks and sounds mouth-watering. Do you have easy recipes using soups? Please share--I don't mean to beat a dead horse, but we really are all in this together, so let's share the good stuff! And until next time, happy cook'n!

EASY CHICKEN AND RICE CASSEROLE (serves 4)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup

1 1/3 cups water

3/4 cup uncooked regular long-grain white rice

1/2 teaspoon onion powder

1/4 teaspoon ground black pepper

2 cups frozen mixed vegetables

4 skinless, boneless chicken breast half (about 1 pound)

1/2 cup shredded Cheddar cheese

• Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
• Top with the chicken. Cover the baking dish.
• Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.
• Serving Suggestion: Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati.
• Alfredo: Substitute broccoli flowerets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese.
• Lower Fat: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
• Mexican: In place of the onion powder and black pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for the Cheddar.
• Italian: In place of the onion powder and black pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for the Cheddar.

Let's Talk Cream Cheese!

We've been baking and cooking with cream cheese for generations. It's the perfect ingredient for a variety of foods from appetizers and side dishes to main meal fare and desserts. This one little ingredient alone can add a real touch of elegance to even the simplest of recipes. The smooth creamy texture can be spread, blended, melted, baked, cooked or simply topped onto your favorite dish. I like it so much I can just eat it plain and I sort of specialize in coming up with unusual ways to use it.

For instance, I like to thin it with milk and use it as the base for my hot cocoa. I know, that is so decadent and so not good for me, but sometimes who cares? I also like to thin it with salsa. Oh man, this is so good with chips or added to any Mexican recipe! And I also like to add it to scrambled eggs, mashed potatoes (or chunk it atop my baked potato). AND--here's the doozey: I love to puree it with blueberry or cherry pie filling and pour it over vanilla ice cream. Oh, be still my heart...

Do YOU have some ideas for cream cheese use? Please share--as I keep saying, we're all in this together, so let's spread the good stuff (starting with cream cheese--ha ha). Now, here are a few really cool cream cheese recipes I found years ago in a Philadelphia Cream Cheese booklet my Aunt Annie had tucked away. So enjoy, and until next time, happy cook'n!

FETTUCINE WITH SUN-DRIED TOMATO CREAM (serves 8-10; 30 min. to prep)
2/3 C sun-dried tomatoes
3-4 garlic cloves
1 (8oz) container soft cream cheese
1/2 tsp dried oregano leaves, crushed
1/4 butter
1/4 C sour cream
1 lb fettuccine, cooked, drained
1/4 C extra virgin olive oil
salt and pepper
2 Tbsp chopped parsley

Cover tomatoes with boiling water; let stand 10 min. Drain. Place tomatoes and garlic in food processor or blender; process until coarsely chopped. Add cream cheese and oregano; process until well blended. Melt butter in medium saucepan; stir in cream cheese mixture and sour cream. Cook until thoroughly heated. Toss hot fettuccine with oil. Add cream cheese mixture. Season wit hsalt and pepper to taste. Sprinkle with chopped parsley. Serve immediately.


ENCHILADAS SUIZAS (serves 6; 25 min. to prep)
This spicy meatless main dish is sure to become a family favorite!

1 8 oz pkg cream cheese, softened and divided
1/2 C green onion slices
1 1/2 C shredded Cheddar cheese, divided
1 1/2 C shredded Monterey Jack cheese, divided
2 (2 oz) cans chopped green chilies, drained
1/4 tsp ground cumin
3 eggs
12 corn tortillas
Extra virgin olive oil (for warming tortillas)
2 (8 oz) jars enchilada sauce
1 (4 1/2 oz) can chopped pittted ripe olives

Preheat oven to 350 degrees. Beat half of cream cheese and onions in small mixing bowl at medium speed until well blended. Reserve for topping.

Beat remaining cream cheese, 1 1/4 C Cheddar cheese, 1 1/4 C Monterey Jack cheese, chilies and cumin in large mixing bowl at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Warm tortillas in lightly oiled skillet. Spoon 2 Tbsp Cheddar and Monterey Jack cheese mixture onto each tortilla; roll up. Place in 13x9 baking dish; top with enchilada sauce and remaining shredded cheeses. Bake 20 min. or until thoroughly heated through. Top with reserved cream cheese mixture and olives.

SALMON TORTELLINI (serves 6-8; 30 min to prep)
1 (7 oz) pkg cheese tortellini, cooked, drained
1 (8 oz) container soft cream cheese with smoked salmon (Philadelphia brand makes this)
1/2 C finely chopped cucumber
1 tsp dried dill weed or 2 tsp fresh dill weed

Mix cream cheese, cucumber and dill weed well. Lightly toss hot tortellini with remaining ingredients. Serve immediately.


SALSA CORN CHOWDER (serves 6-8; 35 min to prep)
1 1/2 C chopped onion
2 Tbsp butter
1 Tbsp flour
3/4 - 1 Tbsp chili powder
1/2 tsp ground cumin
1 (16 oz) pkg frozen corn, thawed
2 C salsa
1 (13 3/4 oz) can chicken broth
1 (4 oz) jar chopped pimiento, drained
1 (8 oz) container soft cream cheese
1 C milk
Cilantro to taste

Saute onions in butter in large saucepan. Stir in flour and seasonings. Add corn, salsa, broth, and pimiento. Bring to boil; remove from heat. Gradually add 1/4 C hot mixture to cream cheese in small bowl, stirring until well blended. Add cream cheese mixture and milk to saucepan, stirring until well blended. Cook until thoroughly heated. Do not boil. Top each serving with sprig of cilantro. Serve immediately. This is FANTASTIC!

When Time is Short: Spuds to the Rescue!

Forget to plan supper? Only an hour before the gang arrives? Then it's time to take advantage of those magnificent, but often ill-used convenience food products. Spur-of-the-moment anxiety will become spud-of-the-moment satisfaction (is that cute, or what!). And best of all, no one will know dehydrated, canned, or frozen potatoes helped you out!

Here are some of our favorite potato recipes that have fed and dazzled folks at the Osborne table. They're not just tasty, they're easy to make, and draw on ingredients pretty common to most pantries. Try these out and let me know what you think. Also, please comment--I'd love to know what recipes have bailed YOU out when time was short. We're all in this together, remember, so let's share the good stuff. And until next time, happy cook'n!

SALISBURY SKILLET SUPPER (serves 4; this makes great leftovers)
1 1/2 lb lean ground beef
1 can (5.3 oz) evaporated milk, undiluted
1 egg, slightly beaten
1 C soft bread crumbs (2 slices)
1/2 tsp salt
1 Tbsp onion flakes
1 Tbsp extra virgin olive oil
1 can (16 oz) sliced potatoes, drained; liquid reserved
1 pkg (10 oz) frozen peas
1 can (4 oz) sliced mushrooms, undrained
1 envelope ( 1 5/8 oz) onion soup mix

Combine beef, milk, egg, bread crumbs, salt, and onion flakes in large bowl; blend thoroughly. Shape into 4 large 1-inch thick oval patties. Heat oil in 10-inch skillet on moderate heat. Add patties; brown on both sides. Drain, if necessary. Add enough water to reserved potato liquid to equal 1 cup. Add potatoes, peas, mushrooms, soup mix, and 1 coup potato liquid to beef mixture. Heat to a boil; simmer, covered, 20 min., stirring once during cooking, to blend. REALLY good.

QUICK SAUSAGE-VEGGIE STEW (serves 6)
2 Tbsp cornstarch
1 Tbsp instant minced onion
1 tsp instant chicken bouillon
1/2 tsp basil
1/4 tsp salt
1 can (16 oz) stewed tomatoes, undrained
1 can (8 oz) sliced carrots, drained
1 can (8 oz) french cut green beans
1 tsp Worcestershire sauce
12 oz cooked Kielbasa, cut into 1/2-inch slices (or substitute 1 lb of cooked and crumbled breakfast sausage)
1 can (16 oz) sliced potatoes, drained
1/4 C chopped celery
1 Tbsp minced parsley
1 can (7.5 oz) refrigerated buttermilk biscuit dough, separated
Sesame seeds

Preheat oven to 425 degrees. Grease a 2-qt casserole; set aside. Combine cornstarch, onion, bouillon, basil, and salt in large saucepan. Stir in tomatoes with liquid, carrots, green beans, and Worcestershire. Cook and stir until thickened. Add sausage, potatoes, celery, and parsley; heat until bubbly. Turn mixture into prepared casserole. Quickly arrange biscuits on top with sides touching. Sprinkle on sesame seed. Bake for 12-15 min., or until biscuits are golden brown.

GARDEN POTATOES (serves 3-4; an unusual combination that is very good)
1 can (16 oz) whole potatoes, undrained
1/4 C peeled, chopped cucumber
2 Tbsp minced green pepper
3 medium radishes, thinly sliced
2 Tbsp sliced green onions
1 Tbsp minced parsley
1/2 tsp salt
1/2 tsp sour cream

Heat potatoes in 1-qt saucepan; drain; set aside and keep hot. Combine cucumber, green pepper, radishes, onions, parsley, and salt in small saucepan. Stir in sour cream. Cook on low heat, stirring constantly, until heated through; do not boil. Pour mixture over hot potatoes; stir to coat.

QUICK POTATO CHEESE SOUP (serves 4)
2 Tbsp onion flakes
2 chicken bouillon cubes
1/4 tsp garlic powder
1 1/4 C instant potato flakes
1 1/2 C milk
1 tsp Worcestershire sauce
1 C shredded Cheddar cheese
4 slices bacon, fried and crumbled
2 Tbsp minced parsley

Combine 2 1/2 C water, onion flakes, bouillon, and garlic powder in saucepan. Bring to a boil; simmer 5 min., or until bouillon is dissolved. Stir in potato flakes. Slowly stir in milk. Add Worcestershire, cheese, and bacon. Cook on low heat, stirring constantly, until cheese is melted; do not boil. Garnish each serving with parsley.

HOT TIP: Buy a pound or two of bacon. In a large pot, fry it all up; drain off fat. Freeze some strips in a plastic freezer bag for use later on BLTs; crumble the rest, place in a plastic freezer bag for use later in this soup and lots of other recipes. Time spent on the front end can save tons of time on the back end!