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February 2010 Food Focus
You'll draw raves with these …
Kids are notoriously finicky eaters. Sometimes parents will toss up their hands and let them eat almost anything as long as they’re eating something. This month, we offer reader-submitted recipes that are kid-pleasing but don’t come straight from a box. Pictured are Fatima Scott’s “Grilled Pizza” with a spaghetti sauce dip, and Virginia Eckstein’s “Potato Chip Scotchies.”
Food preparation by Emily Schilling/Photo by Richard G. Biever
Grilled Pizza
2 t. basil
3 T. softened butter
4 slices whole wheat bread
2 thick slices of Mozzarella cheese
1⁄2 cup spaghetti sauce
Crush basil and add to softened butter. Prepare sandwiches using bread and Mozzarella cheese, buttering the outside of the sandwich. Brown in a very warm skillet. Cut the sandwiches into long strips (usually 4 per sandwich). Serve with warmed spaghetti sauce for dipping.
Fatima Scott, Palmyra, Ind.
Potato Chip Scotchies
1⁄2 cup brown sugar, packed
1⁄2 cup white sugar
2⁄3 cup shortening
1 large egg
1 t. vanilla
11⁄3 cups flour
1⁄2 t. baking soda
1 cup crushed potato chips
1 cup butterscotch chips
2⁄3 cup pecan pieces
Mix together brown sugar, white sugar, shortening, egg, and vanilla. Add flour, baking soda, potato chips, butterscotch chips and pecan pieces. Mix and drop by teaspoonsful on greased cookie sheet. Bake at 350 F for 10 minutes. Let stand a few minutes before removing from cookie sheet.
Virginia Eckstein, Brookville, Ind.
Crunchy Cheesaroni
1 lb. lean ground beef
2 cups uncooked macaroni
1 can (103⁄4 oz.) tomato soup
1 can (103⁄4 oz.) cream of mushroom soup
1 med. green pepper, chopped
1⁄4 cup chopped pimento, optional
2 cups cheese, shredded (Colby or Cheddar)
1 can (3 oz.) French fried onions
Brown ground beef and drain off fat. Cook macaroni according to package directions. Drain. Combine browned beef, macaroni, soups, green pepper and pimento; mix well. Water may be added if mixture is too dry. Place half of the mixture in a greased large casserole dish. Sprinkle with half of the cheese and half of the French fried onions. Top with remaining macaroni mixture and cheese. Bake at 350 F for 25 minutes. Sprinkle with remaining onions and bake 5 minutes more. 8 servings.
Shirley Bickel, Columbus, Ind.
Ham Loaf
1 lb. ground fresh hams
1 lb. ground cured ham
1 cup soft bread crumbs
1 cup milk
2 eggs
2 cups brown sugar
1 cup vinegar
1 t. dry mustard
Mix ham, bread crumbs, milk and eggs and form into individual loaves. Use two baking dishes. Bake 30 minutes at 350 F. While loaves bake, boil brown sugar, vinegar and mustard. Pour over loaves after loaves bake 30 minutes. Bake another 30-60 minutes depending on size of loaves. Baste occasionally.
Jake Lasky, West Lafayette, Ind.
Fruit Pizza
1⁄2 cup butter, softened
3⁄4 cup sugar
1 egg
11⁄4 cups flour
1 t. cream of tarter
1⁄2 t. baking soda
1⁄4 t. salt
1 pkg. (8 oz.) cream cheese
1⁄2 cup sugar
2 t. vanilla
Various fresh fruit like strawberries, whole blueberries, sliced pineapple, sliced kiwi
Preheat oven to 350 F. In a large bowl, cream together butter and 3⁄4 cup sugar until smooth. Mix in egg. Combine flour, cream of tartar, baking soda and salt. Stir into creamed mixture until just blended. Press dough into an ungreased pizza pan. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool. In a large bowl, beat cream cheese with 1⁄2 cup sugar and vanilla until light. Spread on cooled crust. Arrange desired fruit on top of filling, and chill.
Michele Bulington, Monticello, Ind.
Written By: eceditor
Date Posted: 1/26/2010
Number of Views: 150
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