Menu #17 - Comfort Food Dinner for Winter's Last Hurrah

March is a peculiar month for weather around here, and this year is no exception. Winter retreats in fits and starts, while shy bits of color peek around the edges of our dreary landscape. We were on the road week before last, and even farther south of here the weather was a little iffy. Warm and rainy one day, followed by snow flurries and then windy and cold the next day. Still, it was nice to get away.

Our idea was a late winter getaway slash southern restaurant tour, and that's just what we did! Everywhere we stopped there was great southern comfort food to make us feel welcome, in addition to the fresh seafood I craved. Now that I'm back home, I'm still in the mood for more homey goodness from simple comfort foods like these to see me through winter's last hurrah.

OVEN BARBECUE COUNTRY STYLE PORK RIBS
2 lbs. country style ribs (or pork chops)
1 c. barbecue sauce (your favorite!)

Preheat oven to 325 degrees. Line an oblong baking dish with enough foil to enclose ribs for baking. Place pork ribs in foil and cover with 1 c. of your favorite barbecue sauce. Cover tightly with foil and bake for 1 1/2 hours. Can also be prepared in a slow-cooker set on low for 4 to 6 hours. Meat will be fall-of-the-bone tender.

HOMEMADE MACARONI AND CHEESE
1 box elbow macaroni
salt
1 stick salted butter
1/2 c. flour
1 tsp. dry mustard
1/4. tsp. freshly ground nutmeg
3 - 4 c. milk or half-and-half
4 c. grated sharp cheddar cheese

Cook macaroni in boiling salted water according to package directions; drain and reserve. Preheat oven to 350 degrees. In a saucepan, melt butter over medium heat until it bubbles; stir in flour and blend with a whisk. Reduce heat to low and add dry mustard and nutmeg; continue to cook for about 2 mins. until flour mixture begins to darken. Slowly stir in milk and continue to whisk until all milk is added and mixture begins to thicken to desired consistency. Add 3 c. grated cheddar and reserve remaining 1 c. for top. Continue to stir until cheese is melted and mixture is smooth. In a large bowl, pour cheese mixture over macaroni and stir to blend evenly. Pour macaroni into a lightly greased baking dish and top with remaining cup of cheese. Bake uncovered for 30 - 40 minutes, or until cheese on top is melted and bubbly.

ONION AND GARLIC GREEN BEANS
1 small onion, chopped
1/2 tsp. garlic powder
1/2 tsp. soy sauce
1 c. chicken broth
8 c. frozen green beans

In a large saucepan, combine chopped onion, garlic powder, soy sauce and chicken broth and stir to blend. Add frozen green beans; cover and simmer on low to medium heat for 30 minutes.

SOUR CREAM CORN MUFFINS
2 boxes Jiffy Cornbread Muffin Mix
2 eggs
1 c. sour cream
1 15-oz. can cream-style corn

Prehat oven to 375 degrees. Stir all ingredients until well blended. Pour into greased muffin pan. Bake for 20-25 minutes, or until golden brown on top. Serve warm or room temperature. These really taste better the second day!

SHOPPING LIST for Menu Wednesday #17
Oven Barbecue Country Style Pork Ribs
Homemade Macaroni and Cheese
Onion and Garlic Green Beans
Sour Cream Corn Muffins

Pantry
1 btl. barbecue sauce
1 box elbow macaroni
salt
flour
dry mustard
fresh nutmeg
garlic powder
soy sauce
1 can chicken broth
2 boxes Jiffy cornbread muffin mix
1 15-oz. can cream-style corn

Dairy
3 sticks butter
1 qt. milk or half-and-half
4 c. grated sharp cheddar cheese
2 eggs
1 c. sour cream

Meat
2 lbs. country style pork ribs

Frozen Foods
frozen green beans - 2 bags or 4 sm. boxes

Menu Wednesday #15 - Baked Ziti

Welcome all who come seeking warmth and comfort from the cold and crazy days of winter 2009. I don't know about you, but I am craving comfort. It is about 20 degrees outside, and that's warm for the last couple of days. I've been inside listening to the news drone on and on about the economy and business and credit crisis until I could scream, or maybe just crawl under the covers and hope things will be better when I emerge. A girl can dream, can't she?

So, naturally, when I thought about a menu for today comfort food came to mind first. Something simple, easy to make and easy on the economy. Something gooey with carbs and cheese and crunch and chocolate. How about Baked Ziti - fast, easy, cheesy pasta. And some crunchy, savory Sauteed Green Beans - green is hope and thoughts of spring. And finally - chocolate will make it all better - as in Cherry Chocolate Chip Cookies.

Hunker down, stay warm and dig in.


BAKED ZITI
1 box ziti or penne pasta
1 lb. ground beef (optional)
16 oz. ricotta cheese
1 jar spaghetti sauce
2 c. shredded mozzarella cheese
1/2 c. grated Parmesan

Bring large pot of water to a boil and cook pasta; drain and place in a large mixing bowl. Brown ground beef and drain fat; add to bowl with pasta. Stir in ricotta, spaghetti sauce and mozzarella cheese until well blended. Pour into a large 13 x 9-inch baking dish – or smaller dishes to freeze for later – and sprinkle top with Parmesan cheese. Bake at 350 degrees for about 30 minutes, or until bubbly around sides. Serves 8 – 10.

SAUTÉED GREEN BEANS
1 lb. fresh French green beans (see note*)
1 tbsp. olive oil
1 tbsp. butter
1/2 c. diced onion
2 cloves garlic, chopped
kosher salt
freshly ground black pepper

Wash and trim green beans. In a large heavy skillet or Dutch oven, heat olive oil and butter over medium heat. Add diced onion and sauté until translucent. Stir in chopped garlic and then add green beans. Sauté and toss to mix a few times. Cook until onion and beans just begin to brown. Sprinkle with kosher salt and freshly ground pepper and serve. *Note: French green beans, or Haricots verts, are small, thin green beans that can be found in many grocery stores. If not available where you shop, use larger fresh green beans and steam them for about 1-2 minutes before sautéing.

CHERRY CHOCOLATE CHIP COOKIES
1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
1 1/2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
3 c. flour
12 oz. bag semi-sweet chocolate chips
1/2 c. dried cherries, chopped
1/2 c. pecans, chopped

Mix butter and sugars in mixer; add eggs and vanilla. Add salt and baking soda; then add flour. Dough will be stiff. Stir in chips, cherries and pecans by hand. Drop by scoopfuls on parchment lined sheet. Bake at 350 degrees. Medium scoop makes 40-45 cookies, 12-14 minutes baking. Large scoop makes 18-22 cookies, 16-20 minutes baking. Do not over bake! When edges start to appear golden brown, remove from oven and cool on baking sheet for at least 10 minutes. The cookies will continue to finish baking on the sheet.

SHOPPING LIST for Menu Wednesday #15
Baked Ziti
Sauteed Green Beans
Cherry Chocolate Chip Cookies

Produce
fresh French green beans - 1 lb.
onion - 1
garlic - 2 cloves

Meat
ground beef - 1 lb.

Pantry
ziti or penne pasta - 1 box
spaghetti sauce - 1 jar
olive oil
kosher salt
freshly ground black pepper
sugar - 1 c.
brown sugar - 1 c.
vanilla - 1 1/2 tsp.
baking soda - 1 tsp.
flour - 3 c.
semi-sweet chocolate chips - 12 oz.
dried cherries - 1/2 c.
pecans - 1/2 c.

Dairy
ricotta cheese - 16 oz.
mozzarella - 2 c.
Parmesan - 1/2 c.
butter 1 1/2 c.
eggs - 2

MENU WEDNESDAY #2 - My apologies for the late post, but I'm in New Hampshire looking at the foliage and eating out and just lost track of time!

MENU #2 - This menu is perfect for the cooler days of early October. Simple, old-fashioned favorites like Ham Loaf, Green Beans and Homemade Applesauce are comfort foods that will bring them to the table. I’ve added some delicious biscuits to compliment the meal and a yummy Pumpkin Crunch Cake to finish. If you’re like me, a whole cake is more than we need at our house for dessert, so why not pack some in lunches or take a plate of slices to work to share. Say "welcome home" with this easy dinner full of fall's delicious flavors.

WALTER’S HAM LOAF – Walter Young

(Make the day before serving for full flavor)
1 lb. ground ham
1 lb. ground pork
2/3 c. milk
2 eggs
2 c. crushed crackers
1/2 c. tomato juice
1 c. brown sugar
1/2 c. vinegar
2 tsp. dry mustard

Mix ham, pork, milk, eggs and crushed crackers and shape into a loaf. Pour tomato juice over the loaf and bake at 350 degrees for 1 – 1 1/2 hours. Remove from oven to cool. Refrigerate meatloaf and juices in pan overnight. Remove solid fat, if any, and reheat in 350 degree oven, basting with remaining juices from pan. Note: Mix up extra sauce ingredients and reduce over heat; use as sauce when serving ham loaf.


CINDY’S GREEN BEANS – Cindy Minor

1 c. butter, melted
1/2 lb. bacon, diced
1 c. brown sugar
1/2 tsp. garlic powder
1 tsp. soy sauce
3 cans green beans*

Melt butter and add remaining ingredients. Refrigerate overnight. Bake uncovered at 350 degrees for 30-45 minutes. *Originally this recipe was for GREEN BEAN BUNDLES, using whole green beans wrapped with a half piece of bacon and secured with a toothpick, but using cut green beans is easy and diced bacon tastes just as good!
Cindy’s Green Beans




HOMEMADE APPLESAUCE

zest and juice of 1 large navel orange
zest and juice of 1 lemon
3 lbs. Granny Smith apples
3 lbs. McIntosh, or other red apples
1/2 c. light brown sugar
1/4 lb. unsalted butter
2 tsp. ground cinnamon
1/2 tsp. ground allspice

Preheat oven to 350 degrees. Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples and toss them in the juice. Pour the apples and juice into an oven-proof enameled or glass dish with a cover. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Mix with a whisk until smooth. Serve warm or at room temperature. Note: Would also be good over French Toast.



GAYLE’S BISCUITS – Gayle Long

2/3 c. shortening
2 c. self-rising flour
2/3 c. buttermilk (or use buttermilk powder and water)

Preheat oven to 425 degrees. Cut shortening into flour until it is the size of small crumbs. Add buttermilk. Turn onto floured surface. Knead lightly by folding over a couple of times – about 20 seconds is enough. Roll to 1/2-inch thickness and cut into biscuits. Place on baking sheet and bake for about 12 minutes, until golden brown. Serve with homemade preserves, jelly or honey butter.



PUMPKIN CRUNCH CAKE

1 large can pumpkin
13 oz. evaporated milk
3 eggs, slightly beaten
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
1 c. sugar
1/2 tsp. salt
1 box yellow or spice cake mix
1 c. pecans or walnuts, chopped
3/4 c. butter, melted

Blend together all but the last 3 ingredients. Mix well. Pour the pumpkin mixture into a lightly greased 9 x 13-inch pan. Sprinkle the dry cake mix evenly over the pumpkin mixture. Sprinkle the chopped nuts over the cake mix. Drizzle the melted margarine over all. Bake at 350 degrees for 50 minutes, or until it tests done. Serve plain or with ice cream or whipped cream.


SHOPPING LIST for Menu #2

Walter’s Ham Loaf
Homemade Applesauce
Cindy’s Green Beans
Gayle’s Biscuits
Pumpkin Crunch Cake

Produce

Apples (3 lbs.)
Orange (1)
Lemon (1)

Pantry

Pumpkin (1large can)
Green Beans (3 cans or 1 lb. fresh)
Soy Sauce (1 tsp.)
Evaporated Milk (13 oz. can)
Tomato Juice (1/2 c.)
Brown Sugar (1 1/2 c.)
Crisco (2/3c.)
Vinegar (1/2 c.)
Dry Mustard (2 tsp.)
Garlic Powder (1/2 tsp.)
Cinnamon (3 1/2 tsp.)
Nutmeg (1/2 tsp.)
Ginger (1/4 tsp)
Cloves (1/4 tsp.)
Allspice (1/2 tsp.)
Sugar (1 c.)
Salt (1/2 tsp.)

Packaged Goods

Cake Mix (1 box yellow or spice)
Pecans or Walnuts (1 c.)
Crackers (2 c. crushed)
Self-rising Flour (2 c.)

Meat

Ham (1 lb.)
Pork (1 lb.)
Bacon (1/2 lb.)

Dairy

Milk (2/3 c.)
Buttermilk (2/3 c.)
Eggs (5 large)
Butter (2 c.)