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Published: January 30, 2008 12:08 pm
Cookbook Corner: ‘Lucky break’ leads to fracture clinic cookbook
Originally published in the January 25, 2008, print edition.
By Sarah Johnson
The Land Correspondent
You never know where you’re going to run into a new cookbook. Even a broken arm can lead to new culinary discoveries.
After delivering my son to his appointment at Mankato’s Orthopedic and Fracture Clinic, where he was to get his snowboard-battered limb poked and X-rayed, I noticed a sign for a cookbook for sale. The preface said it was a recipe collection from the OFC’s coworkers, who apparently really like to eat with each other at every occasion, even some made-up ones. (Remember this the next time you’re looking for a new job and see that OFC is hiring: “pleasant work environment.”)
And I happened to need a cookbook for this column; imagine that. Talk about turning lemons into lemonade.
Here are some recipes from this excellent cookbook to share with our Land readers. Enjoy.
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While most cheese balls fall into the category of “savory,” the Chocolate Chip Cheese Ball is definitely a “sweet.” Try this easy-yet-elegant recipe for your next get-together.
Chocolate Chip Cheese Ball
Submitted by Wendy Holmes
1 (8-ounce) package cream cheese
1/2 cup butter, softened
1/4 teaspoon vanilla
3/4 cup powdered sugar
2 tablespoons brown sugar
3/4 cup miniature chocolate chips
3/4 cup pecans
Graham crackers
Beat cream cheese, butter and vanilla until fluffy. Add sugars. Stir in chocolate chips. Cover; refrigerate two hours. Place in plastic wrap and form into ball. Refrigerate one hour. Roll in pecans. Serve with graham crackers.
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I love this next recipe. I wouldn’t give out the recipe, either.
Deviled Eggs
Submitted by Cindy Lawrence
Secret family recipe.
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Sometimes I forget I don’t have to buy prepared frosting out of a tub. Here’s a recipe for cream cheese frosting you’ll be proud to say you made from scratch. A bonus: no cooking is required. I tried it on my last carrot cake and was perfectly satisfied: It’s rich and creamy and made enough for an extra cake. Four out of four “yums” from the Johnson family.
Cream Cheese Frosting
Submitted by Gloria Solberg
1 pound powdered sugar
1 (8-ounce) package cream cheese
6 tablespoons butter
2 teaspoons vanilla
Beat together and frost. For fluffy frosting, use electric mixer. This recipe makes a generous amount. Freezes great.
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You can shovel it, you can curse it, you can admire its beauty. You can also turn snow into a delicious treat with a few essential ingredients and an adventurous spirit.
Snow Ice Cream
Submitted by Marg Meredith
1 cup heavy whipping cream
1/2 cup half-and-half
1 2/3 cup sugar
1 teaspoon vanilla
2 1/2 quarts fresh, clean snow
Whip heavy cream to soft peaks. Beat in the sugar, half-and-half and vanilla. In a large bowl, put clean, fresh snow. Beat in the cream mixture. Add more snow if necessary to desired consistency. Cover the bowl and place in a snow bank or home freezer to refreeze. When frozen, remove from the snow bank and beat again. Serve with strawberry sauce, chocolate sauce and sliced bananas. Need a good snow storm! If a snow storm is forecast, get the ingredients. Our kids love this recipe.
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Taco Filled Peppers are a distinctively different presentation for an old standby that your family will love. Lose the taco shells and put the taco fixings on a tender pepper half for a burst of extra flavor.
Taco Filled Peppers
Submitted by Jeanne Kettner
1 pound ground beef
1 onion
1 package taco seasoning mix
1 (8-ounce) can kidney beans, drained
1 cup salsa
4 medium green peppers
1 medium tomato, chopped
1/2 cup shredded cheddar cheese
1/2 cup sour cream
Brown ground beef and onion in large skillet and drain. Stir in taco seasoning mix, kidney beans and salsa. Bring to a boil, reduce heat and simmer five minutes. Cut peppers in half lengthwise. Immerse in boiling water for three minutes; drain. Spoon taco meat mixture into each pepper half. Place in ungreased 9x13-inch pan. Cover and bake at 350 F for 15 to 20 minutes. Top each pepper with tomato, cheese and a dollop of sour cream.
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Macaroni Salad Carbonara is simple, hearty and attractive. Did I forget to mention it also tastes great?
Macaroni Salad Carbonara
Submitted by Denise Radtke
6 ounces macaroni twists, cooked
1 (4-ounce) can mushroom pieces
1 cup frozen peas
1 cup ham, diced or cut into strips
2 tomatoes, chopped
1/2 cup diced green pepper
1 1/4 cup ranch dressing
Bring mushrooms with broth to a boil in 10-inch skillet. Add peas. Cover and cook three minutes. Uncover and add ham. Heat and stir until broth is absorbed and peas are tender-crisp. Toss cooked macaroni, green peppers and tomatoes with salad dressing. Stir in mushroom/pea/ham mixture. Chill.
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Get your chocolate groove on with Chunky Chocolate Monkey Bars. Using a super-easy boxed brownie mix saves time, and you probably have the rest of the ingredients right in your cupboard.
Chunky Chocolate Monkey Bars
Submitted by Bev Bindig
1 family-size (13x9-inch) fudge brownie mix
1/2 cup clover honey
1/4 cup creamy peanut butter
3/4 cup chopped, salted cocktail peanuts
6 ounces semisweet chocolate chips
Heat oven to 350 F. Prepare and bake brownie mix as directed on package using cake-like directions. Meanwhile, combine honey and peanut butter in small saucepan. Heat over low heat, stirring constantly. Keep warm. Immediately after removing brownies from oven, sprinkle with peanuts and chocolate chips. Drizzle with warm honey/peanut butter mixture. Cool completely before cutting with plastic knife.
If you would like a copy of the Mankato Orthopedic and Fracture Clinic cookbook ($8), contact Cindy Preston at (507) 386-6600.
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