Author: Ginger the Mom

Tricky Blue Cheese Dressing – Make It Last

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How to get a salad ready for picnics, potlucks, and other summer flings: prepare the cabbage, carrots, and hardy vegetables. Keep them in a big container or gallon bag. Lettice, tomatoes, cucumbers croutons etc. get prepared the day before. Keep in separate bags. Make the dressing and keep it in a big jar. Then, when needed,  assemble cabbage/lettuce, vegetables, etc., chopped parsley. The parsley doesn’t add a significant flavor, but it does make the salad look like a show-stopper. You could also use ribbons of kale for a modern twist.

The prepared vegetables without dressing will keep for 5 days in a bag. The dressing without blue cheese keeps… well, I can’t say forever, but there’s honestly not one thing in there that shouldn’t keep for a month or two. Keep it in an airtight jar in the fridge. With blue cheese in it, use it within a week.

Dressing Ingredients:

  • 2 c mayonnaise, low-fat is fine, as is swapping half with yogurt
  • 1/4 c  smooth Dijon mustard
  • 3 Tab whole grain mustard
  • 2 Tab apple cider vinegar
  • 1 tsp celery seed
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 1/2 c (6 ounces) crumbled blue cheese

Directions – dressing:

  1. Mix the mayonnaise, mustards, vinegar, celery seed, salt, and pepper in a small bowl.
  2. Stir in blue cheese, if using.

Serves:  Around 3 cups

Source:  Actually part of another recipe but a genius way to always have blue cheese dressing.  You can shake for vinaigrette or blend for creamy.  Homemade creamy blue cheese dressing seem to “break” – turn thin and watery – in a couple of days.

Simple Scotch Box Oven and More

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The original directions called for a box that scotch whiskey was shipped in.  It was thought to be stronger than other boxed.  Actually that is not particularly important.  You can use the box to  take stuff to the camp out, make it into an oven and then use it to collect trash.

This is a small – maybe 2-4 person oven.  Larger box ovens can be made the same way.  We also discovered the foil covered box could be set on a barbecue to save bending over. Place the charcoal under the grate. Placing the food (if liquid like cake mix) on a level surface is a must!

Making the Scotch Box Oven

You will need:

  • A large cardboard box, 18″ x 12″ x 12″, or whatever size
    you can find that is large enough to fit around your pan,
    with room to spare on all sides.
  • Aluminum foil
  • Masking tape
  • Stapler (not absolutely necessary)

A box oven is made from an ordinary cardboard box.

  1. Cut off the flaps. The bottom of the box will be the top of the oven.
  2. Line the inside of the box with long sheets of foil, shiny side out. Make the first sheet long enough to cover both short sides and the bottom, with some foil hanging over each side. If your box is wider than your foil, you may need two strips laid end-to-end. Just overlap them and use your fingers to poke the extra foil into the corners. About 3 pieces of foil, overlapped, should be enough to cover the longer sides, going across the inside bottom each time and hanging extra foil over outside.
  3. Use tape to fasten the foil firmly to the outside of the box. Don’t use tape inside. It will burn. If you overlap the foil enough and press it tightly into the corners, it may even stay in place all by itself. Turn the box upside down to check.
  4. If the foil starts to come loose, use a stapler to fasten each strip to the side of the box. Make sure the sharp ends of the staples are inside the oven, so you won’t scratch yourself. Staples that have gone through cardboard do not close safely. If you need to put any staples in the bottom of the box (the top of your oven), check the outside for sharp points poking through. If you find any, pad them with masking tape.

Using the Box Oven You will need:

  • A box oven
  • Tongs
  • 4 Small metal cans – smashed soda cans work great
  • Potholder
  • A small rack
  • Charcoal – glowing coals from charcoal chimney
  • Foil
  • A small rock
  • pencil
  1. Find a place that is smooth, level and out of the way.
  2. First cover the spot with foil, shiny side up. The foil helps reflect heat up into the food and keeps the area clean.
  3. Next set four metal cans in a square in the middle of the foil. They hold up the food so heat can flow under and around it.
  4. If you have a rack, set it across the tops of the cans.
  5. Set the oven over the cans. Place the pencil on top.  It should not roll.  The oven must be level or the cake (or other liquid things) will not cook evenly.
  6. Carefully draw around it with stick. This will show you where the box sits.
  7. Remove the box and use tongs to line up hot lumps of charcoal just inside the outline of the box, on all four sides. You will need one briquette for every 40 degrees of temperature. To find out how many briquettes to use, divide 40 into the temperature you need. If the division does not come out even, use one extra briquette.
  8. Now set the box down gently on its outline. None of the charcoal should touch the box. If you aren’t sure, lift the box carefully and check. Use a stick to push any briquettes that are too close.
  9. Slide the pebble under one edge of the oven to lift it slightly off the ground. Charcoal must have some air to burn. Let the oven heat for two to three minutes.
  10. Lift it gently and set it down nearby while you get the food.
  11. Set the food you want to bake on top of the cans or the rack.
  12. Put the oven and the pebble back, and you are ready to bake. About the same amount of time is needed to bake something in a box oven as in a regular oven. If the recipe calls for twenty minutes, wait twenty minutes before you peek. Sometimes, as in any oven, the food is not quite done when the time is up. If so, put the oven and pebble back and give it a little longer. If your recipe takes longer than forty-five minutes, you will need to add more hot charcoal. Start the new charcoal heating when you begin baking, and it will be ready when you need it. Just lift the box and use the tongs to line up the fresh charcoal. Don’t take the old charcoal out.

Starting Charcoal Using a Fire Starter and a Charcoal Chimney

Charcoal Chimney:

  1. Take a coffee can or #10 can and use a punch type can opener (“church key”) to make air holes around the sides of the bottom.
  2. Set the can in a safe place – out of traffic.
  3. Place a fire starter in the bottom of the can.
  4. Light it.
  5. Fill the chimney with charcoal. White smoke will show the charcoal is heating.
  6. Leave the chimney alone for about thirty minutes, until the top briquettes turn white.
  7. Use tongs to lift the charcoal into the oven.
  8. If you will need more charcoal, leave one or two briquettes in the bottom to start the next batch.

Fire Starters:

  1.  Fill the twelve cups of a cardboard egg carton (not foam) with sawdust or tiny shreds of paper.
  2. Squeeze the top of a can it make a pouring spout.
  3. Melt old candles or paraffin in the can over boiling water.
  4. Pour the wax over the sawdust.

or

  1. Tear off half a page of newspaper.
  2. With your knife, shave wax strips from an old candle and pile a small handful of them on the newspaper.
  3. Fold the paper into a loose ball and use it to start your fire.

or

  1. Fan fold a paper napkin or paper towel.
  2. Tie in the center with a 12″ piece of string.
  3. Hold by string and dip in melted wax.

Some Safety Basics for All Outdoor Cooking

  1. Make or collect all your equipment before you start.
  2. Choose a recipe and read it through. Be sure you have  everything you need.
  3. Have a bucket or pan of water ready to put out the fire.
  4. Tie back long hair and roll up loose or floppy sleeves.

Deciding where to cook:

  1. Look for bare dirt, concrete, or asphalt. Heat can damage grass or wooden decks.  An old metal wagon works too.
  2. Look up. Check for overhanging branches or buildings.  Heat rises.

Using the oven:

  1. Never touch anything but the outside of the oven with your bare hands. Remember that burning charcoal is much hotter than it looks, and the cooked food will be hot too.  Use tongs for the charcoal and potholders for the food.
  2. Stay close to your oven while the food bakes. Someone might walk by and get burned or spoil your recipe.
  3. Use your nose. Food should smell good as it bakes. If you smell something burning, check to see what is wrong.

Cleaning up:

  1. Using potholders, carefully fold the foil from under your oven into a bundle, with all the ashes and charcoal inside. Put it into a bucket of water and leave it there for at least two hours.  Never  put it into a trash can while it is still hot.
  2. Or, if you are absolutely sure no one will come near your cooking spot, leave the foil and charcoal alone until they cool – about two hours. Then fold it all up and throw it away.

Source:  Many years of experience.  There are other box oven variations too.

 

 

 

 

 

 

 

 

 

 

Ranch Cheese Spread

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You can’t go wrong with ranch flavor and cheese. This delectable dip is perfect for vegetables or crackers. Or even chicken tenders.  Or maybe taquitos.  Or maybe . . . .it’s your turn.
Ingredients:

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 2 cups fine shredded cheddar/jack cheese
  • 1 envelope ranch salad dressing mix
  • Assorted crackers and/or fresh vegetables

Directions:

  1. Combine cream cheese, sour cream and ranch dressing mix in a food processor and pulse until mixed.
  2. Add cheese and pulse until almost smooth.
  3. Transfer to a small bowl.
  4. Refrigerate for at least 1 hour.  Better overnight.
  5.  Serve with crackers and/or vegetables.

Serves:  Makes 2 cups

Source:  The internet long ago – no longer there but probably Tillamook Cheese

Baked Zucchini

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Fresh summer zucchini is sliced into coins and tossed with olive oil, garlic, and herbs then sprinkled with parmesan cheese and oven baked. It’s one of the best ways to cook zucchini!  This recipe can also be made using yellow squash in place of zucchini.  For extra flavor you can also finish with a little lemon juice and/or zest.

Ingredients:

  • 2 lbs. zucchini (about 6 small or 4 medium), sliced into 1/2-inch thick rounds
  • 2 Tab olive oil
  • 2 garlic cloves, finely minced (2 tsp)
  • 1 1/2 tsp Italian seasoning
  • 1/2 c grated parmesan cheese
  • Salt and freshly ground black pepper
  • 2 Tab finely chopped fresh parsley

Directions:

  1. Preheat oven to 350°.
  2. For optionally for easier clean up line a rimmed 18 by 13-inch rimmed baking sheet with aluminum foil.
  3. Spray baking sheet with non-stick cooking spray.
  4. In a small mixing bowl stir together olive oil, garlic, Italian seasoning, salt and pepper.
  5. Place zucchini coins in a large mixing bowl.
  6. Pour oil mixture over zucchini.
  7. Toss well until evenly coated.
  8. Pour onto baking sheet then spread out into a single layer.
  9. Top with parmesan.
  10. Bake in preheated oven until just starting to soften about 7 – 9 minutes.
  11. Remove zucchini and transfer oven rack closer to broiler.
  12. Preheat broiler.
  13. Let broil until cheese is golden brown and zucchini is tender, about 2 – 3 minutes longer (keep a close eye on it).
  14. Sprinkle with parsley and serve warm.

Serves: 6
Source: Cooking Classy

Meard Eip – Scotty Campbell’s Dream Pie

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When we were in college, and the parents came to take us out to dinner the answer was always “Scotty Campbells!”   Scotty Campbells was the best steak house on the San Francisco peninsula and had a pie to die for. For years it was claimed that Max’s Super Cheese Pie was the Maried Eip (Dream Pie spelled backwards) from Scotty’s.   I was surprised – and delighted – to get this message from PJ:
Although the MENU claims it has eggs, the RECIPE I and my mother have made often does not mention eggs. The recipe is NO BAKE. 
This is from Scotty Campbell himself.  My dad was restauranteur Scotty Campbell’s physician. My mother was able to get the recipe out of Scotty himself. This is verbatim from my mother’s recipe box:

Crust: 8 Graham Crackers, crushed
1/2 oz vanilla
2TBL sugar
1-1/2 TBL butter
Combine, press in to 8″ shell tin. Bake at 350 for 5min. Cool.
Filling: Blend in order:

8oz cream cheese,

1/4 C sugar,

1/8 LB butter,

1/4 C lemon juice,

1/2 C whipping cream.

Beat til smooth.
Topping:

1/2 #2 can red pitted cherries,

1/4C sugar,

2oz brandy,

1-1/2 Tsp corn starch,

1-1/2 TBL red food color (yes that’s what it says!)

Combine in a saucepan and bring to a boil.

Stir until thickened.
Fill the crust with cream cheese mixture.

Chill thoroughly.
Cut in to individual servings and spoon over the cherry Topping.

(My mom always said this: “Good-Oh!”

Potato Gratin (Pommes Dauphinoise)

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Margie never makes a recipe as written.  Here is a fantastic potato dish made even more fantastic with her changes.  “Around My French Table” is one of Margie’s favorite cook books.
Note:  Russets will soak up more cream and “melt” more.  Yukon Golds will keep the slices more distinct. (and don’t necessarily have to be peeled.)

Ingredients:

  • 1¾ c heavy cream
  • 3 garlic cloves, finely chopped
  • 2-2¼ pounds Idaho (russet) potatoes
  • Salt and freshly ground pepper
  • Light cream or whole milk, if needed
  • Small thyme or rosemary sprigs (optional)
  • ¼ lb cheese, preferably Gruyère, grated (about 1 cup)
  •  (Margie adds one small, thinly sliced onion and additional cheese between the layers.)

Directions:

  1. Center a rack in the oven,
  2. Preheat the oven to 350°.
  3. Line a baking sheet with a silicone baking mat or parchment.
  4. Generously butter a 9-inch deep-dish pie plate (a Pyrex pan is perfect) or other 2-quart baking pan’
  5. Put it on the baking sheet.
  6. Put the heavy cream and garlic in a saucepan and bring to a gentle simmer over low heat. Keep it warm while you work on the potatoes.
  7. If you’ve got a mandoline or Benriner slicer, now’s the time to get it out; if not, you can use the thin slicing blade of a food processor or a sturdy sharp knife.
  8. One by one, peel the potatoes and slice them into rounds about ⅛ inch thick.
  9. As each potato is cut, arrange the slices in slightly overlapping concentric circles in the pie plate (or rows, if your pan isn’t round)
  10. Season with salt and pepper.
  11. Spoon over some of the warm garlic-infused cream.
  12. Lightly press down on the potatoes with the back of the spoon so that the cream works its way around all of the slices.
  13. Continue until you’ve filled the pan.
  14. If you’re shy of a little garlic-infused cream – you want the cream to just peek around the edges of the pan – pour over a little light cream or milk.
  15. If you’re using the herbs, strew them over the potatoes.
  16. Dust the top of the gratin with the grated cheese.
  17. Slide the gratin (on the baking sheet) into the oven.
  18. Bake for 45 minutes, then check the gratin; if you can poke a knife through the potatoes and easily reach the bottom of the pan, the gratin is done. If the potatoes need more time but the gratin is getting too brown, cover the top loosely with foil and bake until the potatoes are tender, another 15 minutes or so.
  19. Remove the gratin from the oven and let it rest in a very warm place (or in the turned-off oven with the door open) for 5 to 10 minutes before you serve it, just so the bubbles can settle down and the potatoes can absorb the maximum amount of cream.

Serves: 8
 Source:  Dorie Greenspan “Around My French Table”

 

High Altitude Baking Adjustments

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Why Does High Altitude Matter?
Anything 3500+ feet above sea level is considered high altitude. In a nut shell- as altitude increases, air pressure decreases. This affects baked goods in two main ways:

  1. They will rise more easily, and lose moisture faster. Liquids evaporate more quickly since water boils at lower temperatures – 212° at sea level and 208° at 2,000 ft .
  2. Leavening occurs faster, gas bubbles expand too quickly and create unstable baked goods.  They rise too quickly- before they can stabilize- and then collapse. Quicker evaporation also has ramifications. Baked goods dry out easier, they’re more prone to sticking, and sugar becomes more concentrated.

What Can You Do About It?
The good news is that with a few basic adjustments you can avoid high altitude baking disasters.  So much of high altitude can be trial and error. As altitude goes up, more adjustments may be necessary. Start with one or two adjustments at a time and make a note of what worked and didn’t. Good luck!

Oven Temperature: Increase oven temp by 15-25 degrees over 5000 feet. Evaporation happens more quickly the higher in elevation you go, so the idea is that a higher oven temperature will stabilize the structure of the baked good(s).
Baking Time:  Decrease by 5-10 minutes per hour of baking time. Baking at higher temperatures means baked goods will be done sooner.
Sugar: Decrease by 1-2 tablespoons per cup. Sugar concentrates at higher altitudes which can weaken the structure of what your baking.
Liquid: Increase liquid by 1 tablespoon at 3,000 feet. Add 1/2 tablespoon for each additional 1,000 feet.  Extra liquid helps baked goods from drying out due to higher oven temperatures and extra evaporation.
Flour: Add 1 tablespoon per cup of flour at 3,000 feet. Add an additional 1 tablespoon per cup for each additional 1500 feet.  Adding an extra bit of flour helps strengthen the structure of the baked goods.
Leavening: Decrease leavening agent by 1/8 teaspoon per 1 teaspoon at 5000 feet. Decrease by 1/4 teaspoon per 1 teaspoon 6000 feet to 7500 feet. Leavening is what gives baked goods their rise/poof.
Because leavening agents have more power at altitude, baked goods rise too quickly- before they can stabilize- and then fall flat. Decreasing the leavening allows the baked goods to rise more slowly and stabilize.
Eggs: Always use large eggs and take care not to over beat. Overbeating the eggs creates too much air and decreases the stableness of the baked goods. You can also just add an extra egg (especially in mile-high Denver!)
Yeast: You may need to decrease the amount of yeast by 15-20%. Give dough an extra rise by punching it down twice before forming it OR let it rise in the refrigerator to slow down the rise and allow the flavor to develop. Yeast bread dough rises more rapidly at higher altitudes and the rising period is shortened.
Yeast doughs can easily over-rise if not watched carefully. Good flavor is dependent on the length of the rise so adjust by using one of the two methods mentioned.

Source:  www.mountainmamacooks.com

Glazed Mint Carrots

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The sweet, minty sauce makes these carrots just a bit different.
Ingredients:
1 c water
1/4 tsp salt
6 medium carrots, julienned
2 Tab butter
1 Tab confectioners’ sugar
1 1/2 tsp minced of fresh mint

Instructions:

  1. In a saucepan, bring water and salt to a boil.
  2. Add carrots.
  3. Cook for approximately 8 minutes until crisp-tender.
  4. Drain.
  5. Set carrots aside.
  6. In the same saucepan, melt butter, stir in sugar and mint until well blended.
  7. Return carrots to the pan.
  8. Cook and stir for 2-3 minutes until carrots are tender and evenly coated.
  9. Serve warm.

Serves:  4
Source:  food.com Recipe by januarybride

Chicken and Rice Casserole

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An easy, very flexible, Chicken and Rice casserole, made in just one pan, with a few simple ingredients.  It is almost “throw in what is left in the fridge!”

Ingredients:

  • 1 1/2 c long grain white rice – uncooked
  • 2 cans cream of chicken/mushroom soup (I used 2 c sour cream)
  • 2 c milk (I had leftover 1/2 and1/2)
  • 1 envelope (3 heaping Tab) onion soup mix
  • 1 1/2 c shredded cheddar cheese, divided (always needs more cheese!)
  • 3 thick boneless skinless chicken breasts cut in half or 6 thighs
  • salt and freshly ground black pepper

Directions:

  1. Preheat oven to 350 °.
  2. Grease a deep 9×13 pan (or similar size casserole dish) with non-stick cooking spray.
  3. Set aside.
  4. Add rice, cream of soups, milk, water and onion soup seasoning to a bowl.
  5. Stir to combine.
  6. Pour mixture into prepared pan.
  7. Sprinkle with half of the shredded cheddar cheese.
  8. Nestle chicken breasts into the rice mixture.
  9. Cover the dish tightly with aluminum foil. (the pan will be very full!)
  10. Bake for 1 hour 30 min to 2 hours, or until rice is tender and chicken is cooked through. Time may vary depending on oven, altitude.
  11. Remove from oven and sprinkle remaining cheese on top.
  12. Allow to cool for 15-20 minutes before serving.

Serves:  6
Source:  tastsbetterfromscratch.com

Cheese: Leave it out, or substitute Colby jack, mozzarella or Swiss.
Rice: Minute rice will not work with this recipe. Brown rice would require
additional liquid (at least 1/2 cup) and longer cooking time, so if using brown
rice, suggest you use chicken thighs, instead of breasts, so the chicken doesn’t
overcook/dry out.
Herbs: If you’d like to add additional flavor, consider adding fresh thyme,
parsley, freshly minced garlic or garnish with fresh basil.
Broccoli Chicken and Rice: Add 2 cups chopped broccoli florets to the
casserole before baking.
Veggies: Feel free to add chopped mushrooms, onions, green peppers, green
beans, broccoli, etc.
Cream of soup: You can use any type of cream of soup for this recipes including chicken, mushroom, or celery.
Instant Pot Chicken and Rice: Reduce water to 1/2 cup and milk to 1 cup.
Only use 1 can of cream of soup. Cook on high pressure/manual setting for 8-
10 minutes (depending on thickness of the chicken breasts). Allow to naturally release for 10 minutes.
Make ahead Instructions: Prepare the dish but do not bake. Cover it well and
store in the refrigerator overnight.
Freezing Instructions: Prepare the dish but do not bake. Cover it well with
plastic wrap and tinfoil and store it in the freezer for up to 3 months. Allow to
thaw overnight in the refrigerator before baking, uncovered.