Author: Ginger the Mom

Pacholas

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The necessity of on-line classes due to the Covid-19 pandemic has led to new and different ways for teachers to relate to their students.  Scripps College Professor Salés  received an enthusiastic response when he offered to share a family recipe.  

PREP AND COOKING ITEMS:

  • Cutting board
  • Knife (3in paring and 8-10in chef, but if you only have one, that’s fine)
  • Frying pan (2x)
  • A tortilla press (or just two wooden boards to press things with)
  • An insulated container to keep things warm (or a plate, not that important)
  • A fork or something to mix with
  • Non-stick paper or plastic (this is actually quite important)
  • Blender

INGREDIENTS FOR PACHOLAS:

  • 1/4 lb ground beef (90/10 or 94/6 is good, but 85/15 is fine)
  • 1/4 lb ground pork (usually 80/20) OR a non-meat substitute similar to ground meat
  • 2 cloves of garlic
  • 1/2 onion
  • 1 egg
  • 1/2 cup milk (substitute with soy milk possible)
  • salt
  • pepper
  • smoked paprika (non-smoked sweet paprika or any paprika really is also fine)
  • ground cumin (sort of optional; if you don’t have it, no worries)
  • any chile, if you like heat (optional)
  • oil (olive or vegetable oil ideal)
  • a small bunch of fresh flat leaf parsley (but if you have dried parsley, it might work too; but it’s essential for the distinctive taste)

INGREDIENTS FOR THE SAUCE (OPTIONAL–PACHOLAS ARE SOMETIMES EATEN WITHOUT SAUCE):

  • 3-4 Roma tomatoes (or any kind of largish tomato with relatively decent meaty composition, heirloom is fine, also German queen, San Marzano, etc.–don’t stress about the kind)
  • 1/2 onion
  • dried oregano
  • 2 cloves of garlic
  • 1 red bell pepper (non-spicy type)

DIRECTIONS FOR SAUCE:

  1. Cut the onion, garlic, and red pepper’
  2. Fry with paprika, salt, pepper, and cumin until golden.
  3. Put in blender and blend with oregano and tomatoes. This will make the sauce.
  4. Put on mid-high fire until the water is reduced; should be slightly runny in the end, not pasty but also not liquid.

DIRECTIONS FOR PACHOLAS:

  1. Fry very finely chopped onion and garlic until light brown.
  2. Separately, mix crumbs, milk, and egg until it looks like cookie dough.
  3. Add fried onion and garlic.
  4. Add pepper, salt, cumin, paprika and mix everything together until it’s nicely integrated.
  5. Add the meats or meat substitute.
  6. Mix.
  7. Once integrated nicely, add finely chopped parsley.
  8. Mix very well.
  9. Heat frying pan to high.
  10. Add some oil.
  11. Make small ping-pong-size balls with the meat mix
  12. Press until thin.
  13. Add to the frying pan.
  14. Fry until golden brown on both sides.
  15. Remove from fire and let rest about 5 minutes.
  16. Add the sauce and enjoy.

Serves: 4

Source :  Scripps College Professor Louis Salés (Religious Studies focus on early Christianity), but the recipe comes from his grandmother courtesy of James Hill

Strawberry Cake (jordgubbstårta)

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For Swedish midsummer, celebrated during the longest day of summer, the afternoon is not complete without a strawberry cake to reward yourself for all the hard work of dancing and singing. Serve this cake directly after your midsummer lunch, or take a break and come back to your cake after a dance around the maypole!

Ingredients Cake:

  • Butter, for pan
  • Flour, for pan
  • 1 cup sugar
  • 1 1/4 cups cake all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs (2 whole, 3 separated), room temperature (use three whole eggs for altitude)
  • 6 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons water
  • 2 teaspoons vanilla extract

Ingredients Filling:

  • 1 egg yolk, pasteurized if salmonella is an issue in your area
  • 1 tablespoon powdered sugar
  • 1/4 teaspoon vanilla extract
  • 3/4 cup whipping cream
  • 8 ounces fresh strawberries, washed, dried, hulled, and thinly sliced

Whipped cream filling

  • 8 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon table salt
  • 2 cups whipping cream

To Serve

  • 8 ounces fresh strawberries, washed, dried, stemmed, and halved
  • Sprig of fresh mint

Directions for the cake:

  1. Adjust oven rack to lower-middle position and preheat the oven to 325°.
  2. Grease a 9-inch springform pan’
  3. Line with parchment paper’
  4. Grease parchment’
  5. Flour pan.
  6. Reserve 3 tablespoons of the sugar.
  7. Whisk the flour, baking powder, salt, and remaining sugar together in a large bowl.
  8. Add the 2 whole eggs and 3 yolks (reserving whites), melted butter, water, and vanilla and whisk until smooth. (For altitude, add a third whole egg)
  9. Using a hand mixer or stand mixer fitted with a whisk attachment, whip the remaining 3 egg whites on medium-low speed until foamy, about 1 minute.
  10. Increase the speed to medium-high and whip whites to soft, billowy mounds, about 1 minute.
  11. Gradually add reserved 3 tablespoons sugar and whip until glossy, soft peaks form, 1 to 2 minutes.
  12. Stir 1/3 of the whites into batter to lighten; then gently fold the remaining whites into the batter until no white streaks remain.
  13. Pour the batter into the prepared pan.
  14. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes, rotating pan halfway through baking.
  15. Let the cake cool in the pan on a wire rack for 10 minutes.
  16. Remove the cake from the pan.
  17. Discard parchment.
  18. Let cool completely on rack, about 2 hours.

Directions for the filling:

  1. Whisk the egg yolk, powdered sugar, and vanilla extract together until thick and creamy, 1 to 2 minutes.
  2. Using a hand mixer, whip the cream until it forms soft peaks.
  3. Gently fold the whipped cream into the egg and sugar mixture.

Directions for the whipped cream frosting:

  1. Using a hand mixer or stand mixer fitted with a whisk attachment, beat the cream cheese, sugar, vanilla, and salt at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down the sides of the bowl as needed.
  2. Reduce the speed to low and add the heavy cream in a slow, steady stream.
  3. When almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 21/2 minutes more, scraping bowl as needed.

To assemble and serve:

  1. Using a large serrated knife, cut the cake in half horizontally.
  2. Place the bottom layer on a serving platter or cardboard round.
  3. Spread the filling over the bottom layer.
  4. Crush the sliced strawberries lightly with a spatula and place them on top of the filling.
  5. Place the second cake layer on top.
  6. Using an offset spatula, spread a layer of the frosting on the top of the cake.
  7. Transfer the remaining frosting to a pastry bag fitted with a star nozzle.
  8. Pipe carefully around the edge of the cake in an up-and-down motion until the sides are completely covered. If you do not own a pastry bag, simply spread the frosting evenly over the top and sides of the cake.
  9. Decorate the top of the cake with the halved strawberries and a sprig of mint. Refrigerate for several hours. Cut into slices and serve.

Serves: 10 to 12

Source:  DIS Study Abroad in Scandinavia courtesy of James Hill

Arlene’s Party Turnovers

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These are really very easy to make – unfortunately, most people try too hard to make them “pretty”. Putting them together will be easier each time you make them, but just remember they only have to be closed – not pretty when they are raw – they will look much better cooked.  For variety you can add diced water chestnuts and canned bean sprouts (well drained).  Have not tried it but ground turkey or chicken would work too.

Ingredients:

  • 1 lb hamburger (I use ground chuck)
  • 1 pkg Lipton onion soup (1 envelope)
  • 1 c shredded cheddar cheese
  • 3 pkg crescent rolls (8/package)

Directions:

  1. Preheat oven to 375°.
  2. Brown hamburger in a large skillet.
  3. When all the red is gone, add the soup mix and saute for about 10 minutes.
  4. Let cool slightly.
  5. Stir in cheese.
  6. Unwrap a package of crescent rolls.
  7. CUT EACH CRESCENT ROLL IN HALF (very important)
  8. Place 1 teaspoonful or so of meat mixture on each half of the crescent roll.
  9. Fold over and seal the edges. (Just pinch the dough around the mixture and make sure it is “closed”)
  10. If you are using these right away, simply place each turnover on a cookie sheet about 1 inch apart.
  11. Continue with remaining crescent rolls and meat mixture.
  12. Bake for approximately 15-20 minutes – until lightly browned.

If you are making these for later, place each turnover on a cookie sheet (get as many as you can on each sheet) – then place the cookie sheet in the freezer for about 10 minutes, until the turnovers are hardened slightly) – then you can just place them in plastic bag and freeze. When cooking the frozen turnovers, let them defrost slightly and cook them for about 5 minutes additional. Keep watching the bottoms so they don’t burn.

Serves:  Makes 48
Source:  Arlene Springe, A Little Bit of Christmas, Anaheim Memorial Hospital Guild 1977

Creamy Tarragon Vinaigrette

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Use this dressing when making potato salad for a more sophisticated touch.  Add snap peas or asparagus for real elegance.

Ingredients:

  • 2 tsp tarragon vinegar
  • 3/4 tsp Dijon mustard
  • coarse salt
  • 1/4 c extra-virgin olive oil
  • 1/4 c sour cream
  • 2 Tab finely chopped fresh tarragon
  • freshly ground pepper

Directions:

  1. Stir together tarragon vinegar and Dijon mustard.
  2. Season with coarse salt.
  3. Pour in olive oil in a slow, steady stream, whisking until emulsified.
  4. Stir in sour cream and tarragon.
  5. Season with freshly ground pepper.

Serves:  makes 1/2 cup
Source: marthastewart.com.

Onion Roasted Potatoes

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It doesn’t get any easier!

Ingredients:

  • 1 env onion soup mix (or copycat recipe – see below)
  • 8 small red potatoes (about 2 lbs) quartered
  • 1/3 c olive oil
  • 1 Tab crushed garlic

Directions:

  1. Preheat oven to 425°.
  2. Combine all ingredients in a metal 9×13 pan.  You will find it helpful to use a non stick pan or a Teflon pan liner.
  3. Bake, stirring occasionally, until potatoes are tender and golden brown, about 35 minutes.

Serves: 4

Source: Makinglifebetter.com and 101cooking for two

Villa Park Women’s League – GOURMET – December 21, 2013

Copycat Lipton’s Onion Soup Mix

 

Ingredients:

  • 3/4 c instant minced onion
  • 1/3 c beef bouillon powder
  • 4 tsp onion powder
  • 1/4 tsp crushed celery seed
  • 1/4 tsp sugar

Directions

  1. Combine all ingredients.
  2. Store in an airtight container.

About 5 tablespoons of mix are equal to 1 1¼-ounce package.

Serves: Makes about 19 Tablespoons

Source: By Mille® on food.com

Villa Park Women’s League – GOURMET – December 21, 2013

Copycat Lipton’s Onion Soup Mix

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Almost as good and a lot cheaper.

Ingredients:

  • 3/4 c instant minced onion
  • 1/3 c beef bouillon powder
  • 4 tsp onion powder
  • 1/4 tsp crushed celery seed
  • 1/4 tsp sugar

Directions:

  1. Combine all ingredients.
  2. Store in an airtight container.

About 5 tablespoons of mix are equal to 1 1¼-ounce package.

Serves: Makes about 19 Tablespoons

Source: By Mille® on food.com

Villa Park Women’s League – GOURMET – December 21, 2013

Or give these a try.

INGREDIENTS:

  • 8 teaspoons dried onion flakes
  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon onion powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground pepper

DIRECTIONS:

  1. Mix ingredients well.
  2. Store in airtight container for up to six months.

Yield:  1 packet
Source: Serah B

INGREDIENTS:

  • 8 teaspoons dried onion flakes
  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon onion powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground pepper

DIRECTIONS:

  1. Mix ingredients well.
  2. Store in airtight container for up to six months.
© 2017 Scripps Networks, LLC. All Rights Reserved. http://www.geniuskitchen.com/223023

Savory Tarragon Cream Cheese

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When you have that last bit of cream cheese from the 3 pound Costco tub – make this.  It keeps well covered and also will freeze.  Emergence party supplies!  Good on crackers, or as a dip for vegetables.  In a pinch you could even spread it on chicken after you roast it.
Ingredients:
  • 8 oz. pkg. cream cheese, softened
  • 2 tab milk or cream
  • 1 clove garlic, finely minced
  • 2 tab dried tarragon
  • 1 tab dried parsley
  • Pinch cayenne pepper
  • Dozen turns freshly ground pepper
Directions:
  1. Cream cheese and milk.
  2. Add herbs.
  3. Refrigerate to blend flavors.
Serves:   makes 1 cup
Source:   cooks.com

Wine Slushy

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Basic fact:  Alcohol does not freeze.

This frozen drink recipe is hands down the easiest drink in the world.   Basically it’s freezing wine, slushing it up in a blender (if needed), and pouring it into a glass. You can mix wine with other stuff – juices, fruits, etc.  The wine will not freeze, but the rest of the stuff will.  Some recipes just put everything in the blender with ice cubes, but a real slushy  starts with frozen wine.

Here is the original recipe I got from a Lady Luncheon in the 60’s. None of the ingredients exist now!

Barbara’s Slush

  • 1 bottle Thunderbird
  • 1 bottle Wink
  • pink food coloring

Mix and freeze.

Straight Slush

Ingredients:

  • 12 ounces wine , your choice of type and flavor

Instructions:

  1. Pour wine in ice cube trays.
  2. Freeze until firm, at least 4 hours.
  3. Take wine cubes out of tray and place in immersion stick blender or regular blender.
  4. Pulse a few times until wine cubes are crushed up and of a slushie-like consistently.
  5. Pour into a glass and enjoy on a beautiful sunny day.
Red Wine Slush
Recipe By:Carey2103  “Another great way to enjoy a glass of red wine. I had this once at a state fair and was hooked. So yummy on a hot summer day!”
Ingredients:
  • 1 cup ice, or as needed
  • 1/2 (750 milliliter) bottle red wine (such as Red Cat(R))
  • 1 (12 fluid ounce) can frozen concentrated fruit punch
  • 1/4 cup confectioners’ sugar

Directions:

  1. Place ice in a blender; add red wine, fruit punch, and confectioners’ sugar.
  2. Blend mixture until ice is evenly chopped and mixture is slushie-consistency, adding more ice if desired.
Watermelon Cooler Slushie
Recipe By Olivia  “This watermelon slushy is just perfect for hot summer days! Watermelon, ice, and a bit of lime juice are simply blended together in this quick treat.”
Ingredients:
  • 4 cups cubed seedless watermelon
  • 10 ice cubes
  • 1/3 cup fresh lime juice
  • 1/4 cup white sugar
  • 1/8 teaspoon salt

Directions:

  1. Place watermelon and ice into a blender.
  2. Pour in lime juice, sugar, and salt.
  3. Blend until smooth.
Raspberry Rose Wine Slushie
Recipe By:Elizabeth  “Rose wine blended with raspberries, ice, and a little bit of triple sec makes for a delicious slushie on a hot day!”
Ingredients:
  • 3 cups frozen raspberries
  • 16 fluid ounces chilled rose wine
  • 1 cup ice cubes
  • 1/4 cup triple sec

Directions

  1. Combine raspberries, rose wine, ice cubes, and triple sec in a blender.
  2. Blend until smooth.

Allrecipes.com

Slug-a-Bed Stew

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This really works!  Stick it in the oven, set the timer to turn the oven off in three hours and go shopping.  You can fancy it up with canned onions and mushrooms at the end.

Ingredients:

  • 1 can cream of celery soup (mushroom works too)
  • 1 pkg onion soup mix
  • 1/2 can water or wine
  • 1 lb beef stew meat (raw)
  • 1 c sour cream

Directions:

  1. Preheat oven 350°.
  2. Mix everything in a casserole.  (NO, don’t brown the meat!)
  3. Cover tightly.
  4. Bake at least 3 hours.
  5. Before serving, stir in 1 cup sour cream.
  6. Serve over noodle or rice.

Serves:   3 – 4

Source:  Cooking in Bed cook book

Red Potato and Green Bean Salad with Dijon Vinaigrette

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Next time you want potato salad – try this one.  You can it make a day ahead. Cover and refrigerate.

Ingredients:

  • 8 oz green beans, trimmed, cut into 1 1/2-inch pieces (You can cheat and use the whole frozen ones.)
  • 3 lbs small red-skinned potatoes, unpeeled, halved ( or quartered if larger – aim for bite size.)
  • 2 Tab dry vermouth (or sake, sherry or dry white wine)
  • 2 Tab white wine vinegar (red wine vinegar is ok but will make it a different color.)
  • 1 large shallot, chopped
  • 1 Tab coarse-grained Dijon mustard
  • 2/3 c extra-virgin olive oil
  • 2 Tab chopped fresh parsley

Directions:

  1. Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes.
  2. Drain.
  3. Transfer to bowl of ice water.
  4. Drain,
  5. Pat dry with paper towels.
  6. Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes.
  7. Drain.
  8. Transfer to large bowl.
  9. Sprinkle vermouth over hot potatoes.
  10. Toss gently and let stand 5 minutes.
  11. Whisk vinegar, shallot, and mustard in small bowl.
  12. Gradually whisk in oil.
  13. Pour over potatoes and toss to coat.
  14. Cool completely.
  15. Mix in green beans and parsley.
  16. Season to taste with salt and pepper.
  17. Serve cold or at room temperature.

Serves:  6

Source:  Bon Appétit | August 2002

Villa Park Women’s League – Gourmet– June 21, 2014

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