Not great--Orange Chocolate Float

Orange Chocolate Float
Hershey’s 1934 Cookbook Copyright 1992

½ cup orange juice
2 tablespoons Hershey’s syrup
1 tablespoon sugar
Crushed ice
Whipped cream
Orange slice (optional)

In blender container, combine orange juice, syrup and sugar; cover and blend. Pour over ice in glass; top with whipped cream. Garnish with orange slice, if desired. Serve immediately.

Makes 1 serving.
_______________________

I've found myself with a surplus of Hershey's syrup and while looking for recipes to use it up, I noticed this one. It didn't make much of a dent in my supply but I had all of the ingredients so I figured I'd try it. I don't consider myself a fan of chocolate mixed with fruit yet when I have the combination I'm often surprised that I really do like it.

Well, this time I found myself surprised that I really didn't like it. I mean, it was okay but I generally don't drink beverages with calories unless they're really worth it (taste-wise or health-wise). The most caloric drink I imbibe regularly is coffee with milk and I've cut myself down to 1/2 - 1 cup per day. Otherwise, I drink water, seltzer water, unsweetened iced tea, unsweetened hot tea and an occasional artifically-sweetened beverage.

It didn't help that I was sharing this with my son and he was hogging all of the whipped cream. He seemed to like it. I think if this had been a creamy drink with ice cream or milk, I would have liked it better. If I had been thinking clearly, I would have blended it with the ice and made it into more of a smoothie. Could I have added milk or would it have curdled from the orange juice?

It's supposed to be 96 degrees today. I want to pick up produce at the auction tonight but I'm not sure now. I found it unbearable to walk around there the past two Fridays and it wasn't nearly as hot. Inside the actual building was like an oven last week. I can't imagine how the people standing by the pizza ovens and cooking over the stoves in there manage not to pass out.

Blast From The Past: Blueberry & Buttermilk Falls Drink from January 2007. Now that was worth the calories.

Question of the Day: What beverages do you drink on a regular basis?

Rachael Ray didn't invent these--Meat Puffs

Meat Puffs
Our Favorite Meats Favorites From Home Economic Teachers Copyright MCMLXVI(1966?)

¼ c. chopped onion
1 tbsp. butter
2 eggs, beaten
1 lb. ground beef
½ c. fine dry bread crumbs
½ c. chili sauce
1 tsp. salt I just used a sprinkle
1 tsp. Worcestershire sauce
¾ c. milk

Cook onion in butter for 3 minutes. Combine eggs, beef, crumbs, ¼ cup chili sauce, salt, Worcestershire sauce and milk with cooked onion mixture. Mix well but do not knead (knead? ha! This was almost like pancake batter). Place in greased muffin pan and spread with remaining chili sauce. Bake in preheated 375 degree oven for 30 minutes.

Yields 8 puffs (I got 9).
______________________________

I've made mini-meat loaves (or meat muffins as Rachael Ray calls them) plenty of times in the past. I like how much faster they cook than a regular meat loaf. I've never seen them called 'meat puffs' before but my husband seemed to get a kick out of the name.

I got distracted and forgot to add the last three ingredients at first. I had to put the meat back in the bowl and mix them in, even though I knew I would end up with goop. I knew from experience, however, that the more liquid you can get into meatballs or meatloaf, the more tender they usually end up. So I had faith and scooped the goop into the muffin pan. They came out firm yet tender. They stuck just a bit to the muffin pan but I managed to get them all out in relatively one piece. There were no leftovers.

This is one of the cookbooks I picked up at the auction. It contains over 2000 recipes from home-ec teachers across the country. My alma mater wasn't even in existence in the 60s when this book was compiled but I did find a recipe from a woman who taught at it's predecessor. It was for orange-glazed pork chops which sounds good until you see that there are 10 whole cloves thrown in and never removed (unless you're just supposed to know better). Can you imagine biting into a clove? Yuck!

I got a kick out of reading the old-fashioned names in the book. The Board of Advisory Editors had two Dorothys, two Ruths, one Imogene (among others). I'm sure these names will come back in fashion someday.

I don't remember too much about home-ec. I wasn't crazy about sewing. The only recipes I remember making as a class were a vegetable dip (dry salad dressing mixed with mayo and/or sour cream) and a strawberry whip pie in a chocolate crust (meh). I never took the cooking elective they offered in high school. I was cooking dinner every night at home so I guess that satisfied me.

What's really sad is that a few years ago my nephew made this really nice gym bag in home-ec. I guess more boys now take home-ec (or whatever it's called these days), either by choice or it might be required. That bag was much nicer and well-made than either of my sewing projects (letter pillows that spelled out your name and a make-up bag). Oh well, he has wonderful artistic talent, something I lacked back then and still now.

Blast From The Past: Brown Sugar Meat Loaf from October 2005. That's a favorite meat loaf recipe of mine but it may be competing with this recipe from now on.

Question of the Day: Did you take home economics in high school? Did you learn anything?

I need to have more faith--Pork with Glazed Onions

Pork with Glazed Onions
Better Homes and Gardens New Dieter’s Cookbook Copyright 2003

1 12-ounce pork tenderloin
Nonstick cooking spray
1 tablespoon olive oil
2 medium onions, sliced and separated into rings I used one large sweet onion
1 tablespoon brown sugar
1/3 cup water
3 tablespoons balsamic vinegar or white wine vinegar I used balsamic
2 teaspoons cornstarch
¼ teaspoon salt
¼ teaspoon black pepper
Hot cooked orzo (optional)
2 tablespoons snipped fresh parsley

1. Trim fat from pork. Cut pork crosswise into ½-inch slices. Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add half of the pork to the hot skillet; cook about 4 minutes or until pork is cooked through, turning once. Remove pork from skillet. Repeat with remaining pork.
2. Carefully add oil to skillet; add the onions. Cook, covered, over medium-low heat for 13 to 15 minutes or until onions are tender. Uncover; stir in brown sugar. Cook and stir over medium-high heat for 4 to 5 minutes or until onions are golden.
3. Meanwhile, in a small bowl stir together the water, vinegar cornstarch, salt and pepper; carefully stir into onion mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return pork to skillet; heat through.
4. If desired, serve the pork and onion mixture over hot cooked orzo. Sprinkle with parsley.

Makes 4 servings: Per serving (without orzo): 185 cal, 5 g total fat, 50 mg chol, 186 mg sodium, 12 g carbs, 1 g fiber, 21 g pro
________________________

I thought this was going to be a dud right up until the end. I thought the flavor was going to be too harsh but after adding the pork and juices back to the pan and finishing off the cooking, everything mellowed out. I thought this was great over lightly buttered orzo. It's key to use a good vinegar here, not an expensive one, but one that isn't too harsh. I know, I always say that when I make something with vinegar but I remember how many times I made something using a harsh balsamic vinegar and didn't like it and I didn't realize it was the vinegar.

I need to start planning my summer cookout today. I keep saying telling myself that I need to do that but I haven't yet. I hate picking the date because then that means I have to start worrying if it's going to rain on that date.

Blast From The Past: Tiramisù from last year's cookout in August. That's been a staple recipe at my cookouts but last time I ate tiramisu in a restaurant was the day I had that allergic reaction. I'm not sure how I feel about eating it again even though I don't really think I would have a reaction to my own recipe.

Question of the Day: Do you have any ideas for warm weather family activities?

Flat-chested chickens--Broiled Deviled Chicken Breasts

Broiled Deviled Chicken Breasts
365 Easy Low-Calorie Recipes Copyright 1990

2 tablespoons vegetable oil
2 tablespoons water
1 tablespoon cider vinegar
1 teaspoon chili powder
½ teaspoon dry mustard
½ teaspoon salt
¼ teaspoon hot pepper sauce
Dash of Worcestershire sauce
4 7-ounce chicken breast halves, skinned I used boneless skinless breasts

1. In a wide, shallow bowl, combine oil, water, vinegar, chili powder, mustard, hot sauce and Worcestershire. Blend well. I let it sit for a few minutes to marinate the meat. Add chicken pieces and turn to coat.
2. Preheat broiler. Set chicken, bone side up, about 6 inches from heat. Broil 10 minutes. Turn and baste with seasoned oil. Continue to broil 10 to 15 minutes, until chicken is white throughout but still moist. I cooked the boneless breasts much less, of course.

Makes 4 servings. 214 calories per serving.
_____________________

I wasn't expecting much from this recipe but I enjoyed it. The seasoned oil added nice flavor but it wasn't overpowering, like a barbecue sauce. My 3 1/2 year old scarfed this down. You can make this as 'deviled' as you like by adding more hot sauce or even a bit of cayenne.

I've been buying the frozen chicken breasts at Costco. I used to buy the tenders because they were easier to portion out but since Costco switched suppliers, the breasts aren't as large. They're so thin, they often look like flounder or sole on the plate. I like them because they cook up so quickly. For those of you who have been turned off by the flash frozen chicken in the supermarket, the chicken at Costco contains less than half the amount of added solution than the chicken in the grocery store, even the same brand (Purdue). The grocery store version has 15% added solution, the Costco version only 7% I believe (before Costco switched to Purdue, I swear the percentage was even much less). I really don't like that there's anything 'added' but it's so convenient to be able to pull out just the right amount of chicken that I need for a recipe, or even a single breast when I need it (for a barbecue chicken pizza).

I didn't forget about the May cookbook giveaway. Okay, yes I did, but I'll get to it today. I'll probably pick up a book for June this weekend.

Blast From the Past: Baked Lemon Chicken from just last month. I don't want to forget about that recipe. It was one of my favorites.

Question of the Day: What your easiest, most-used chicken recipe?

Comfort food--Salisbury Steak Deluxe

Salisbury Steak Deluxe
Taste of Home The Complete Guide To Country Cooking Copyright 1998

1 (10.75 ounce) can condensed cream of mushroom soup, undiluted I used the 'Healthy Request' version
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon prepared horseradish
1 egg
1/4 cup dry bread crumbs
1/4 cup finely chopped onion
1/2 teaspoon salt
Dash pepper
1 1/2 pounds ground beef
1 tablespoon cooking oil
1/2 cup water
2 tablespoons chopped fresh parsley I sprinkled a bit of dried parsley flakes on top

In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish; blend well. Set aside. In another bowl, lightly beat the egg. Add bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Add beef and mix well. Shape into six patties.

In a large skillet, brown the patties in oil; drain. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10-15 minutes or until meat is done. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley.
________________________

My last attempt at Salisbury Steak was okay but nothing that had me rushing out to make it again. I'm glad I finally made a second attempt because I really liked this version. It isn't exactly what you might expect - I'd say the sauce is more like a stroganoff sauce than the typical brown gravy you usually see with Salisbury steak. It was really flavorful and the patties were nice and tender. The one problem I had is that the patties were a bit delicate. I managed to keep them together but I did need to use kid gloves when manipulating them in the pan.

My son loved this. He was more interested in the meat than the noodles which is unusual for him. He didn't even ask for ketchup!

I didn't buy any produce last night and now they're calling for storms this afternoon so I may not get to the auction tonight. Maybe I'll finally get over to the indoor farmer's market in the next town. Unfortunately, the book man won't be there.

Blast From The Past: Jalapeño Chicken from November 2005. I just read that post again and saw that I fed my son beans. I've had a fear of making anything with beans for dinner because of his peanut allergy (peanuts and beans are both legumes) even though I knew there was a good chance that he wasn't allergic to beans. I couldn't remember if I had ever fed him beans but now I know that he has eaten them.

Question of the Day: What's your favorite 'comfort food'?