By Cheryle Finley
JOPLIN, Mo. —
What a beautiful weekend. I hope everyone had a wonderful Mother's Day. We celebrated Mother's Day and the eighth birthday of my grandson, Atlas. So we had fun with family and friends, whether enjoying dinner at the Diamond Cafe or roasting hot dogs over a bonfire. Those are two completely different venues, but both were memorable.
I celebrated my birthday week with food, which made me very happy. Pam at IHOP took great care of us, and what's not to like about a hot fudge sundae for breakfast? Also for breakfast, I ate way too much kringle, brought from Springfield especially for me. The pork sandwich with fried potatoes, onions and green peppers from Jim Bob's hit the spot for lunch, as did the pizza from Schlotzsky's and Bamboo Gardens' buffet. I'm glad I turned another year older.
I recently shared some tips for keeping food fresh longer. Here are a few more ideas I hope you can use from kitchendaily.com: Wrap banana stems in plastic wrap to extend the life of the bananas. Give droopy greens an ice water bath to help revive them. After purchasing a bag of flour, put it in a freezer bag and freeze it for a few days, as cold temperatures will get rid of anything unwanted that might be hanging out in there. The last idea is to store an apple with your potatoes. Supposedly, the potatoes will last up to eight weeks without sprouting. I'm not sure what happens to the apple in that time.
Hors d'oeuvre, a word we all can pronounce but have trouble spelling, is from the French word meaning "apart from the main work," as in food set aside to supposedly give you an appetite for the main course that follows. Light hors d'oeuvres, such as chips and veggies and dip, are meant to be eaten sparingly and usually don't require anything other than your fingers or perhaps a toothpick. Heavy hors d'oeuvres, such as chicken or tempura veggies, are meant to replace a meal. Many eating establishments offer appetizers that can definitely take the place of a meal. Known primarily as hors d'oeuvres or appetizers, the lesser known name for hors d'oeuvres is pupus, pronounced "poo poos." The first time I heard appetizers referred to as pupus, I thought someone didn't like them and that was the nickname they had chosen. Little did I know that in the Hawaiian language "pupus" means relish, appetizer or canape. I'm big on putting out chips and dip to enjoy while waiting for dinner, but sometimes chips and dip or salsa are not my friend, if I don't set a limit. They can really sneak up on you!
Today's recipes come from the "Taste of Home Summer Appetizers" cookbook. Some of them, such as the chicken wings, pizza and mini chimichangas can certainly replace a meal, and most of this book's recipes are one-bite wonders that are great for easy grazing. The pizzas have a hard-to-beat combo of chicken and artichoke hearts. Mix in the pepper jack cheese and you have a real winner. For the chicken salad baskets, fill with your own chicken salad recipe or follow the one provided, making sure you have enough mayonnaise to provide a good balance with the bread. I would suggest tossing in some sliced grapes. I'm not sure we can classify the cookies as appetizers, unless you are like me and eat dessert first so you are sure to have room for it. No matter. This is a recipe worth trying if you favor soft cookies. The marmalade (jam with the addition of fruit peel) adds just the right amount of zing. Enjoy your week and happy eating!
Chicken artichoke pizzas
1 (14-ounce) can water-packed artichoke hearts, rinsed, drained and chopped
3 cups shredded pepper jack cheese, divided
11/2 cups cooked chicken breast, cubed
1 (4-ounce) can chopped green chilies
1/4 cup mayonnaise
1/4 cup sour cream
1 envelope Italian salad dressing mix
2 prebaked 12-inch, thin pizza crusts
In a large bowl, combine all topping ingredients, using one cup of the cheese. Place crusts on pizza pans and spread with artichoke mixture. Sprinkle with remaining cheese and bake at 450 degrees for 10 to 14 minutes or until bubbly. Yields 2 pizzas.
Chicken salad in baskets
1 cup cooked chicken, diced
3 bacon slices, cooked and crumbled
1/3 cup chopped mushrooms
2 tablespoons chopped pecans
2 tablespoons peeled apple, diced
1/4 cup mayonnaise
1/8 teaspoon salt
20 slices bread
6 tablespoons butter, melted
2 tablespoons fresh parsley, minced
In a small bowl, combine first five ingredients. Combine mayonnaise, salt and pepper; add to chicken mixture and stir to coat. Cover and refrigerate until serving. Cut each slice of bread with a 3-inch round cookie cuter; brush both sides with butter. Press into ungreased mini muffin cups. Bake at 350 degrees for 11 to 13 minutes or until golden brown and crisp. Cool for 3 minutes before moving from pans to wire racks to cool completely. Spoon 1 tablespoonful chicken salad into each bread basket. Cover and refrigerate for up to 2 hours. Sprinkle with parsley just before serving. Yields 20 appetizers.
Soft orange marmalade cookies
1/2 cup shortening
1 cup sugar
1 cup sour cream
1/2 cup orange marmalade
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
For the frosting:
1/2 cup butter, softened
1/4 cup orange marmalade
3 cups confectioners' sugar
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine sour cream and orange marmalade; set aside. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream mixture and mix well. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 375 degrees for 10 to 12 minutes or until lightly browned. Cool on wire racks. For frosting, in a small bowl, combine butter and marmalade. Gradually beat in confectioners' sugar until blended. Frost cookies. Yields 61/ 2 dozen.
Address correspondence to Cheryle Finley, c/o The Joplin Globe, P.O. Box 7, Joplin, MO 64802.