Hamburger Casserole
1 lb. hamburger
1 can stewed tomatoes
1 can kernel corn
bread crumbs
butter
Mix first three ingedients, put in casserole, sprinkle with bread crumbs and dot with butter.
Bake at 350 F until hamburger is cooked through and casserole is hot and bubbling.
We have some exciting stuff on going over here at Elementary Chef. Namely, I’m hosting a Carnival of Recipes for Thanksgiving recipes! Stay tuned and check back frequently this weekend for more details.
I chose this topic with very selfish motivations… I need something NEW to fix for our Thanksgiving dinner/Reunion. To submit your recipes, please click on the contact me link!
Yes, indeed. This press release summarizes them all. There is a new snack out. Great. It involves sunflower seeds. Really great!
They’ve added caffeine and energy boost to them!
So, next time you’re at your favorite convenience store, instead of grabbing the seeds AND a packet of energy pills, just grab energized seeds!
This is so wrong! The product is called Sumseeds, and their wholly worthless press release can be boiled down to this single line:
Sumseeds, the leading
caffeinated and energized snack, will be attending the National Association of Convenience Stores (NACS) Show this November 6-9 in Atlanta, Georgia.
That’s it. All you need to know. What and where. Stick with an organic apple….
You’d THINK it’s too early. But it’s not. The Butterball turkey hotline is open!
About the Butterball Turkey Talk-Line
One of the first national, toll-free consumer help lines, the original Turkey Talk-Line staff of six home economists fielded questions from 11,000 turkey-troubled Americans during its first season in November 1981. On Thanksgiving Day, the small group took hundreds of calls — with only a rolodex of notes and their own knowledge to help them answer the nation’s questions. Today, professionally-trained home economists and nutritionists assist more than 100,000 callers each year in the United States and Canada during the holiday season. With 50+ staff members, the Turkey Talk-Line has the resources to answer questions from either English- or Spanish-speaking callers, as well as respond to questions via e-mail.
Steaming is the latest trend in all things microwave. When I hear steaming, I immediately think of broccoli and cabbage. But today’s steamed dinners comprise meats, veggies, seafood, you name it. So why steam? Because cooking with water and IN water adds no fats to your food!
McCormick has announced a new line of steamer packs. I haven’t seen these in the store yet, but I’m intrigued! Anyone out there tried this yet?
The humble microwave has emerged as the new kitchen darling — the go-to appliance for family dinners. But this familiar kitchen fixture has a new gig: serving as a “steamer” for preparing fast, fresh and flavorful meals.
“Home cooks are falling back in love with steaming — one of the quickest and healthiest ways to cook,” according to registered dietitian Liz Weiss, author of The Moms’ Guide to Meal Makeovers. Steaming maintains more vitamins and minerals in foods than boiling or baking, and it requires no added fat. For seafood, it’s a simple and speedy way to prepare moist and flavorful fish or shrimp. Steaming also leaves more of vegetables’ natural taste, texture and color than any other cooking method.
“Families are no longer satisfied with frozen pizza, take-out or eating out of a box all the time,” Weiss said. “What many crave instead are fresh, nutritious, and easy-to-assemble home-cooked meals. Innovations in the supermarket like steamer bags, portioned seafood and pre-cut veggies help busy families create healthy meals that take minutes to make with minimal clean- up.”
McCormick has added to its successful Veggie Steamers products with a full spectrum of McCormick Steamers, which now includes McCormick Seafood Steamers and McCormick Potato Steamers. These innovative new products conveniently combine a microwave steamer bag along with a packet of seasonings. Simply combine the food with the specially-developed spice and
herb mixture in the bag, close and microwave.The new steaming line-up includes:
— NEW McCormick Seafood Steamers
- Lemon Garlic
- Garlic Butter— NEW McCormick Potato Steamers
- Roasted Garlic & Rosemary
- Italian Herb— McCormick Veggie Steamers
- Garlic & Basil
- Cheddar CheeseFor more information, recipes and photography, visit http://www.mccormick.com.
First, if you buy them in the store, they are, of course, non-poisonous. But for those you find in the woods…. (And mainly, I offer you think because I know your kids, like mine, are just curious!) Sprinkle some salt on the “gills” the spongy part of the mushroom. If it turns YELLOW, it’s poisonous; BLACK, it’s non-poisonous.
Who knew?
Here’s a great contest for your little elementary chefs! Jif peanut butter is funding a $25,000 college scholarship for the most creative peanut butter sandwich! Time to get junior’s wheels turning!
A peanut butter sandwich could help a creative kid chef pay for college. The makers of Jif peanut butter, the number one choice of choosy moms, announced today a call-for-entries for the Sixth Annual Jif Most Creative Peanut Butter Sandwich Contest. The grand prize is a $25,000 scholarship fund with each of the four runners-up receiving a $2,500 scholarship fund. Parents can help their kids (ages 6-12) enter this nationwide contest between August 1, 2007 and November 15, 2007.
The winner of last year’s most creative peanut butter sandwich was inspired by a love of sushi. Twelve-year-old Alexandra Yoder of Fort Wayne, Indiana created “Peanut Butter Rolls - Sushi Style,” consisting of Jif Creamy peanut butter, strawberry cream cheese and fruit rolled in a crepe, cut and served “sushi style.” Alexandra added more creativity to her sandwich by finishing off the “sushi” with pretzel rods for chopsticks and chocolate yogurt for soy sauce.
The Jif Most Creative Peanut Butter Sandwich Contest(TM) is open to children ages 6 to 12, and sandwiches will be judged on the following criteria: creativity, nutritional balance, taste, appearance and ease of preparation. For Official Rules and entry form visit http://www.jif.com. Entries must be postmarked by November 15, 2007 and received by November 22, 2007: Jif Most Creative Peanut Butter Sandwich Contest(TM), Cohn & Wolfe, 292 Madison Avenue, New York, NY 10017. Ten finalists will be selected by a panel of judges in December and posted on http://www.jif.com in January as part of a nationwide online vote. Five finalists will ultimately be selected to compete in a live judging event in New York City in March 2008.
While we usually think of bread as being difficult and time-consuming, here’s a simple recipe that any elementary chef can master. And what a great, healthy, warm breakfast!
Healthy Cinnamon Raisin Bread
1 cup whole wheat flour
1 cup unbleached white flour
1/3 cup sugar
1/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon cinnamon
1 egg
1 cup skim milk
1/3 cup canola oil
1/2 cup raisins (optional)
Preheat the oven to 350 degrees. Grease and flour a 9 x 5 x 3-inch loaf pan. In a large bowl, stir together the flours, sugar, salt, baking powder, and cinnamon. Combine this mixture well. In a small bowl, beat the egg. To the egg, add the skim milk and oil. Mix together until well blended. Add the liquid (egg, milk, and oil mixture) to the dry ingredient mixture. Combine just until blended. (The batter will be a little bit lumpy.) Add in the raisins. Put into the prepared loaf pan. Bake for 35 to 40 minutes or until it tests done. Let it cool in the pan for 10 minutes and then remove onto a wire rack to finish cooling. Makes one loaf.
Jill Seader shares many more free baking recipes with you on her baking site, YourBakingStory.com. Enjoy the recipes and submit your own baking recipe and story. Happy Baking!
Here’s a fantastic no-bake, fruity dessert! Check it out, and visit Jill’s site for even more dessert recipes.
Raspberry Revel
8 ounces of vanilla wafers
3/4 cup butter
2 1/2 cups powdered sugar
2 eggs
1 teaspoon vanilla
1 pint frozen raspberries, thawed and drained
8 ounce container of whipped topping
Grease a 9 x 11-inch pan. Crush the vanilla wafers. (The easiest way to do this is to put the wafers in a plastic bag and crush them with a rolling pin.) Reserve 1/4 cup of the crushed vanilla wafers and put the rest in the bottom of the greased pan. Beat the butter, powdered sugar, eggs, and vanilla together. Put this mixture on top of the crumbs. Spread the mixture from the edges of the pan inward to help keep the wafer crumbs in place. Spread the drained raspberries on top of that mixture. Add the whipped cream and sprinkle the 1/4 cup cookie crumbs over the top. Refrigerate overnight. Serves 12.
Jill Seader shares all sorts of free baking recipes, including no bake recipes, at her website YourBakingStory.com.
Layered dips are a great appetizer idea for summer (or any!) entertaining. And Santa Barbara Bay makes it sound and look soooo easy! We don’t have Santa Barbara Bay brand dip at my local market, but I think it’s probably safe to try a locally available substitute.
Layered dips can be created using everything from artichoke dip to crabsalad found pre-prepared at your grocery store, so have fun by experimenting with different varieties and combinations. Go Greek by layering spinach dip, feta cheese and olives, served with pita chips. Or stay all-American by pairing ranch dip, diced barbeque chicken and cheddar cheese. But the most popular combination has to be this Tex-Mex inspired five-layer dip, created by following a few easy steps:
— Spread the contents of one 12-ounce container of Santa Barbara Bay Chili Con Queso Dip across the bottom of a clear glass serving dish
— Sprinkle one to two cups grated cheddar cheese over the queso dip
— Follow cheese with a layer of canned diced tomatoes
— Next, add an even layer of sour cream
— Finish with a spread of guacamole and another sprinkle of grated cheese
— For extra elegance, garnish with sliced black olives and chopped green onion
— Serve with your favorite tortilla or corn chips for dippingWhile layered dips are quick and easy to prepare (a MUST for the busy summer host), their elegance and unique tastes are sure to awe your guests. And by combining fresh and prepared ingredients, you’ll add noticeable depth to flavor. The layered presentation is aesthetically pleasing, too, which is key because we all “eat with our eyes” before ever taking a bite. Another layering plus? The combinations are endless, so you’re free to flex those creative muscles.
I think this is a wonderful summer idea! A little adult supervision is required, but I think the time invested will be a great lesson learned for your kids — or some you “adopt” for this project!
In its fourth year, Take a Stand has empowered thousands of kids throughout North America to give back to their local community by raising money for a charity of their choice through a good old-fashioned, freshly-squeezed lemonade sale.
Since May, Sunkist has been providing complimentary lemonade stands, delicious lemonade recipes and tool kits to kids who pledge to use the materials to raise money for charity. More than 10,000 requests have poured in from kids throughout the United States and Canada. Due to overwhelming demand, Sunkist has further announced that an additional 5,000 stands will be made available in celebration of the first weekend of summer (while supplies last) so that even more kids can join the fun. To receive a
complimentary stand, children must be ages 7-12 and simply pledge their commitment to a charity online at: http://www.sunkist.com/takeastandTake a Stand Day — New in 2007
To squeeze more fun into lemonade stand season, Sunkist is encouraging kids to jump-start lemonade sales in conjunction with the first-ever “Take a Stand Day” set for Thursday, June 21st and through the first weekend of summer. To help prepare and promote their lemonade sale on “Take a Stand Day,” the Sunkist Web site has free downloadable tools including a “Lemonade for Sale” poster, sales tracker, stand price sign and a worksheet on how to price their product.
Over the past three years Sunkist has sent out more than 14,000 free lemonade stands, recipe cards and juicer kits to help kids get started. Since its inception, it is estimated that more than $1.5 million has been raised for charity by kids, one glass of Sunkist lemonade at a time. Last year, 11,000 pledges were received with kids writing in from every state in the U.S. and every province in Canada. The top five states with the most kids pledging to raise money for charity through a lemonade sale included
Ohio, Pennsylvania, California, Texas and New York.
I grow SOME food. Not much. Tomatoes and herbs. That’s about all I have in me! I’m a city-dweller, and what I do grow, I grow in pots. But this news release inspires me!
Locally grown foods are the next and hottest consumer food trend. In fact, a national poll says 75 percent
of consumers believe it’s important to know whether food is grown locally or regionally. What many consumers don’t realize is how easy it can be to grow their own fresh produce right in their own backyard.Growing fruits and vegetables does not have to be a monumental task. Dr. Calvin Finch, a master gardener and expert on produce production, offers these easy tips to help jump-start your home garden.
1. So many choices — Choosing what to grow may be just as important as how you grow it. Consider what you and your family like and how much you wish to grow. In addition to your food preferences, your decision should be based on sunlight availability and space and time constraints. The important thing to remember is it only takes a plant or two to make a “garden.” You don’t have to plant a large area.
If sunlight is limited, you can grow vegetables that are grown for their fruits or seeds in pots. These vegetables include, corn, tomatoes, squash, cucumbers, eggplant, peppers, beans and peas. When space is limited, the following are recommended: bush snap beans and lima beans; leafy greens like lettuce, spinach, mustard, and turnips; green onions; tomatoes; sweet peppers; and eggplant. As space becomes available, you can add broccoli, cabbage, hot peppers, okra, summer squash, southern peas and pole beans. It is also a good idea to plant vegetable varieties that are most suited to your geographic location.
2. Plan before you plant — Before you commit to a garden site, consider the sunlight availability, soil conditions, and proximity to water. A healthy garden needs at least six hours of sun each day. Soil should be very fertile, although fertility can be enhanced, and have adequate drainage. Avoid rocky areas and those that puddle after a rain storm. It is also a good idea to be close to a water supply to avoid the hassles of long water hoses.
3. Test your soil — This test determines if your soil has the proper nutrient balance to support a garden. Farmers perform soil tests every few years to ensure their fields have the right balance of nutrients to produce healthy, high-yield crops, and home gardeners should do the same. Measuring the nutrient levels in your soil is easier than you might think thanks to do-it-yourself home testing kits and your local cooperative extension service. Pick up a testing kit at your local home and garden store, or contact your local extension service for assistance.
4. Feed the plants that feed you — The soil test results will show what nutrients are lacking and explain what nutrients should be added. Commercial fertilizers are generally the easiest to use and allow for greater accuracy. They are labeled with three numbers, which provide the proportion of nitrogen, phosphorous and potassium — the three essential elements required for plant growth. For example, a bag of fertilizer labeled 8-8-8 contains 8 percent each of nitrogen, phosphorus and potassium. What many consumers don’t realize is that the essential elements of fertilizers are naturally occurring in the environment.
5. Time to Plant — Planting and spacing depths are critical, so make sure you read the recommended depth requirements on the seed packets. You should plant extra seeds in each row to allow for failed germination, and for thinning. Cover the seeds with fine soil, then firm the soil over the seeds to hold in moisture. Water with a gentle spray, careful not to disturb or uncover the seeds. Once seedlings have emerged and developed their second or third set of true leaves, thin them as needed so that you keep the strongest plants and maintain proper spacing.
6. Ample water and fertilizer makes bountiful produce — Growing plants draw their nutrition from the soil, depleting the soil of important crop nutrients when the produce is harvested. To get the healthiest, most nutritious produce, replenish with a water-soluble fertilizer three to six times after planting, following label instructions. Fertilizer should be applied more frequently when the plant is growing rapidly because plants are removing high levels of nutrients from the soil to sustain their growth. Plants need to be “fed” just like people. Healthy soil produces healthy, nutritious fruits and vegetables. Regular watering is also important. Mature plants need about an inch of water each week from either rain or watering.
7. Keep the weeds out — Don’t invest your time and money in weeds. Pull weeds regularly, and be sure to get the root. A light layer of mulch can help deter weed growth.
Don’t have the time or space? — Container gardening can be quick, easy and delicious. Key tips to growing a successful container garden include choosing a rot-resistant pot that allows adequate drainage, using a quality potting mixture, placing pots where they get at least six hours of sunlight per day, and apply water and fertilizer regularly. Don’t hesitate to grow a variety of produce in one pot if space permits. You can create a salsa or pizza container garden by growing your desired vegetables and herbs in one container.
For more information, visit http://www.nutrientsforlife.org.
Happy Father’s Day! We’ve all heard that the way to a man’s heart is through his stomach. (It’s the way to my heart, too!) Here’s a quick and delicious recipe for my husband’s favorite breakfast — French Toast!
French Toast
2 eggs, slightly beaten
1/2 C milk
1/4 t salt
6 slices bread — preferably day-old
2 T vegetable oil
Syrup, confectioner’s sugar, marmalade, or jelly as topping
Combine eggs, milk and salt in small bowl.
Dip bread into mixture. making sure to coat both sides of each slice.
Fry bread slices in vegetable oil until golden brown.
Serve hot with maple-falvored syrup, confectioners’ sugar, marmalade or jelly.
Next time you’re scrounging for sandwich fixin’s, try this super-easy alternative to traditional tuna salad!
Tangy Tuna Salad
2 cans tuna in water (drained)
2 T pickle relish
3 T (more to taste) fat-free 1000 Island Dressing
Mix all together in bowl. Serve on toasted wheat!
Consumer Reports’ June issue has a special section on light beer and reduced fat hotdogs. Now, I gotta say, folks… If you’re going to eat a hotdog, you might as well go, well, whole hog. Who cares about light hotdogs? But for those of you who do… Here is the summary:
Savvy consumers in search of a lower fat dog can fill their buns with a relatively flavorful dog, though the pickings are slim. Of the seven hot dogs that received the “Very Good” Rating by Consumer Reports for flavor and texture, two were of the lower fat variety: Hebrew National Kosher Reduced Fat Beef Franks (120 calories/10 grams fat) and Boar’s Head Lite Skinless Beef Franks (90 calories/6 grams fat). While these two lower fat dogs contain less sodium than many of the hot dogs, as a general rule, hot dogs are loaded with sodium.
When it comes to beer, bigger flavors can be had, even when calories are spared. Eleven light beers rated “Very Good” for flavor with Michelob Ultra Amber leading the pack (114 calories), followed by Michelob Light (113 calories) and Michelob Ultra (95 calories). And beer lovers will be pleased to learn that Consumer Reports also identified three Best Buy beers, Busch Light, Natural Light, and Keystone Light. They all combine
fruity and floral notes and cost less than $4 for a six pack. Unlike “light” foods, there are no government regulations for “light” beers so consumers should keep a watchful eye on calorie labels. CR also notes that consumers watching their alcohol intake may be surprised to learn that light brews have almost as much alcohol as regular beer, despite the “light” label.Hot Dogs: Dogging Your Health
Consumer Reports tested hot dogs from 23 well-known brands and leading retailers on a concession style grill with rollers. CR identified three Quick Picks, chosen because they had less fat calories and sodium than their full fat brandmates, but a taste and texture that was similar: Hebrew National Kosher Reduced Fat Beef Franks ($.57 per dog/120 cal/10 g fat/360 mg sodium); Boar’s Head Lite Skinless Beef Franks ($.44 per dog/90 cal/6 g fat/270 mg sodium); Oscar Mayer Light Beef Franks ($.32 per dog/90 calories/7 g fat/380 mg sodium). However, most of the best tasting hot dogs were the full-fat beef variety. Nutritionists consulted by CR refused to put these dogs in the “never, never eat” category, noting that a sound diet, with moderation, can accommodate an indulgence from time to time.Best of the Light Brews
Americans now drink more light beer than any other kind, and more varieties have frothed up to quench the thirst of calorie-counting drinkers. Since there are no standards for light beer, calories and taste are all over the lot. The range of calories across the light beer category is wide, from the 65 calorie Beck’s Premier Light (deemed “cardboardy” by CR’s testers) to the 119-calorie Sam Adams Light (which merited a “Very Good”).Consumer Reports tested the top-selling light brews along with some pricier newcomers. Overall, six brews stood out for taste: three Michelobs, including the newer Michelob Ultra and Ultra Amber; Sam Adams Light; Budweiser Select; and Coors Light in a can.
Less Is More When You’re Filling Your Cooler
Consumer Reports’ beer ratings also indicate that high price does not necessarily mean better taste when it comes to light beer. Except for Sam Adams Light, at about $7 a six-pack, the best-tasting beers were all in the mid-price range, about $5 to $6 a pack. The more expensive beers like Heineken Premium Light, Amstel Light, Beck’s Premier Light and Corona Light fell to the bottom of the Ratings because of defects, including oxidized and metallic flavors.CR identified three Best Buys, rated for a combination of taste and price: Busch Light ($3.87/6-pack; 95 calories each); Natural Light ($3.54/6-pack; 95 calories each); and Keystone Light ($3.75/6-pack; 104 calories).
And CR notes that beer is a delicate drink — to lock in freshness and prevent exposure to sunlight, consumers should opt for beer in a brown bottle or can. And beer lovers should pay attention to expiration dates: Wine is for aging.
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