“One hundred and twenty-five years of community perspiration, cooperation and celebration” is how the Rothsay 125th Anniversary Cookbook Committee describes its community in the new “Celebrate Rothsay! Cookbook.” The book is a quality gem, full of everything good, and maybe the only cookbook some people will ever need.
While trying to imagine daily life 125 years ago, the cookbook editors point out that “life still centers around the kitchen.” Our gadgets may be different and our ingredients more exotic, but it’s still all about putting something in our stomachs and maybe making it taste good, too. Here are some sample recipes to give you some inspiration.
When temperatures go up, my kitchen becomes less of an area for “cooking” and more a place for assembling cool, refreshing ingredients from the fridge. Chicken Salad Croissants are a great way to use up leftover chicken, get a dose of fruits and nuts, and never break a sweat.
Chicken Salad Croissant
Submitted by Elizabeth Ugelstad
4 large croissants, split
2-3 chicken breasts, cooked and cubed
1/2 cup celery
1/2-3/4 cup pineapple tidbits, drained (reserve juice)
1/2-3/4 cup seedless grapes, halved
1/2 cup cashews, if desired
1/2 cup mayonnaise
2 tablespoons pineapple juice (from tidbits)
1 tablespoon oil
Combine cooled cubed chicken, celery, grapes, pineapple and cashews. Combine mayonnaise, reserved pineapple juice and oil. Toss with chicken mixture. Spoon onto buttered croissant halves. Top with half of croissants. When making larger quantities, use small croissants.
I gave the recipe for M&M; Pizza Bars to my budding teenage cook to take a crack at, and he did an admirable job without too much intervention. (By the way, if you have newbies in the kitchen, let them know that “creaming” sugar and butter has nothing to do with dairy products; if you don’t have almond bark you can substitute melted chocolate chips and it will taste just as good for Pete’s sake!) You can probably guess the reaction of my family to this sinful concoction: four out of four yums. *Make that five out of five yums because one of us had an out-of-body experience. It’s that good.
M&M; Pizza Bars
Submitted by Robin Lerbakken
1 cup butter
1 cup brown sugar
1 1/2 cup flour
1/2 teaspoon baking soda
1 teaspoon salt
2 cups oatmeal
Mrs. Richardson’s Butterscotch Caramel Topping
1/2 cup chocolate chips
1 cup M&Ms;
2 squares almond bark
Cream butter and brown sugar together, then add flour, baking soda, salt and oatmeal. When well mixed, press into a jelly roll pan and bake at 350 F for 15-20 minutes. Remove from oven and spread 1/2 to 3/4 of the jar of Mrs. Richardson’s topping on crust.
Sprinkle with chocolate chips and M&Ms.; Drizzle with melted almond bark. Cool completely before cutting.
Corn-on-the-cob season is right around the corner, and what better accompaniment than a creamy casserole of homemade macaroni and cheese. This recipe calls for cottage cheese, sour cream and shredded American cheese and is definitely not for the lactose intolerant. The rest of us, however, will be begging for more.
Macaroni and Cheese Deluxe
Submitted by Anita Lindberg
1 (7-ounce) package elbow macaroni
2 cups small-curd cream-style cottage cheese
1 cup dairy sour cream
1 egg, slightly beaten
3/4 teaspoon salt
Paprika
1 dash pepper
3 cups processed American or old English cheese, shredded
1/2 cup milk
Cook the macaroni according to package directions. Drain well. Combine cottage cheese, sour cream, egg, salt and pepper. Add shredded cheese and milk, mixing well. Stir in cooked macaroni. Turn into greased 9x9 baking dish. Sprinkle with paprika. Bake in a moderate oven (350 F) for 45 minutes. Serve while piping hot. Note: Delicious with bacon and corn on the cob.
What I love about the next recipe is that you can use the technique and seasonings with a wide variety of veggies. While this dish lists white potatoes, sweet potatoes, red peppers and onions, feel free to experiment with what’s in season or at your local farmers market. Parsnips, turnips and rutabagas come quickly to mind.
Roasted Vegetables
Submitted by Steven Brandt, Raumati, New Zealand
4-5 medium white potatoes
2 yams or sweet potatoes
2 red peppers, seeded and cored
1 red onion
1 yellow onion
Brown sugar
2-3 tablespoons olive oil
Salt and pepper
Cut up vegetables into medium dice. In large mixing bowl, pour olive oil. Add diced vegetables. Sprinkle brown sugar on top (enough so that mixture has a caramelly coating when stirred together — add more/less accordingly). Season mixture with salt and pepper to taste. Pre-heat oven to 425 F. Pour vegetable mixture into baking dish. Bake uncovered for approximately 40 minutes or until fork goes easily through vegetables and onions are translucent.
Primavera Pasta gives penne pasta a loving embrace from farm-ripe tomatoes, fresh garlic, basil leaves, olive oil and freshly grated parmesan. You can whip this up in less than half an hour and feel like a chef. Once again, not heating up the whole kitchen is a very good thing.
Primavera Pasta
Submitted by Jennifer Raw Landers
1 pound ripe tomatoes (2 or 3 tomatoes)
1 teaspoon finely chopped garlic cloves
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup extra-virgin olive oil
1 cup shredded basil leaves
1 pound penne or bowtie pasta
1/3 cup freshly grated parmigiano-reggiano cheese
Cut tomatoes and gently press the seeds out. Place in large bowl with the garlic, salt, pepper, olive oil and basil leaves. Toss well. Boil the pasta. Add about six ounces of the hot pasta water to the sauce. Drain the pasta and add it immediately to the sauce. Toss thoroughly. Sprinkle with the cheese and serve immediately.
To order the “Celebrate Rothsay! Cookbook,” send a check or money order for $20 plus $5 shipping and handling to Rothsay 125th Anniversary Committee, P.O. Box 117, Rothsay, MN 56579.
