Last Friday was the birthday of my husband, Chris, so we celebrated by going to dinner with our friends Frank and Betty Saferite.
The Saferites had been to the Diamond Cafe before but Chris and I hadn’t and I’m always anxious to try someplace new, so that was our choice. Located on Market Street just east of Highway 59 in Diamond, Allison, John and their son prepared and served a leisurely, delicious dinner that had us all bursting at the seams when we were finished.
With ribeye steak and ham steaks as the specials, you can’t go wrong. Betty and I chose the ham, Frank the meatloaf and Chris the pork chops. Excellent, one and all. Served with a salad, two sides and homemade bread, you are bound to leave with a big smile on your face. For the grand finale, as a special treat, Allison served up a generous portion of her to-die-for bread pudding, complete with a candle and a chorus of “Happy Birthday” for Chris. Allison could have a second career in the music business. She has a beautiful singing voice. You know how I appreciate anyone who, unlike me, can carry a tune. What a great ending to a great evening.
When I placed my order, I asked Allison if the gravy for the mashed potatoes would be cream or brown. Coming from New York, she said they originally offered only brown gravy but were quickly informed that cream gravy is a big favorite in this area, so cream gravy it was.
She also said they learned from the locals the importance of sweet tea to our area. Good for them. The Diamond Cafe serves dinner from 4 to 8 p.m. on Friday and Saturday, and lunch from 11 a.m. to 2 p.m. Tuesday through Saturday. Reservations are not required but are appreciated.
I’m so sure you will love the food; tell Allison I recommended them to you. It’s good food prepared and served by a nice family.
Here I am, 56 years old and I’ve never fixed a Thanksgiving turkey thanks to the two wonderful women who take care of this tradition for their families. Am I excited about the Thanksgiving meals at that Joplin woman’s and at my parents’ this year? You bet I am. But, more importantly, I’m so thankful for all my many blessings. At that Joplin woman’s, we start the meal by saying grace and giving thanks, then each of us shares what we are thankful for. It’s a good time for reflection before digging into the turkey. My hope for everyone is a wonderful Thanksgiving with all the food you can possibly eat, plus enough for leftovers. Be thankful.
When I visited with the folks at KSN last week, I took a couple of dishes calling for leftover chicken and turkey. Since I think the two are virtually interchangable, I think they are good uses for the after Thanksgiving leftover bird. The chicken ole’ is from “The Fix-It and Forget-It Cookbook” and is super easy and super good. Make it as spicy as you like with the salsa of your choice. The turkey hash recipe is from “The Dinner Doctor” and couldn’t be faster. Buying the O’Brien potatoes lets you cook it all at once without chopping onions and peppers, and it’s a good dish for breakfast or dinner. The recipe calls for the dish to be served immediately, but I made it in the morning then put in my slow cooker set on low until serving time. It turned out fine. And for dessert, if you have had your fill of pumpkin pie, try the slow-cooker chocolate chip pudding cake, also from “The Dinner Doctor.” It smells as good as it tastes and starts with a cake mix, cutting down on measuring and fussing. And, it’s triple chocolate, so what’s not to like?
Have a happy and safe Thanksgiving and happy eating.
Chicken ole’
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
2 tablespoons grated onion
11/2 cups grated cheddar cheese
12 flour tortillas, each torn into 6 to 8 pieces
3 to 4 cups cubed, cooked chicken
1 (7-ounce) jar salsa
1/2 cup grated cheddar cheese
Combine soups, sour cream, onion and 11/2 cups cheese. Place one-third of each of the following in layers in slow cooker; torn tortillas, soup mixture, chicken and salsa. Repeat layers 2 more times. Cover. Cook on low 4 to 5 hours. Do not cook on high. Gently stir. Sprinkle with remaining 1/2 cup cheese. Cover and cook on low another 15 to 30 minutes. Serve with tortilla chips and lettuce. Yields 8 servings.
Turkey hash
2 tablespoons butter
Half of a 28-ounce bag of frozen diced potatoes with onions and bell peppers
2 cups finely chopped roast turkey or chicken
11/2 cups low-sodium chicken broth
1 clove garlic, crushed in garlic press
Salt
Cayenne pepper or hot pepper sauce
Melt the butter in a large skillet over medium heat. Add the frozen potatoes and cook, stirring until the onions brown slightly, 2 to 3 minutes. Add the turkey, broth and garlic. Stir to combine then season with salt and cayenne to taste. Let the hash simmer, stirring occasionally, until all the liquid is absorbed, 10 to 15 minutes. Season with more salt and cayenne as needed. Serve immediately. Serves 6 to 8.
Slow-cooker chocolate chip pudding cake
1 devil’s food cake mix
1 (3.9-ounce) package milk chocolate or chocolate instant pudding mix
16 ounces sour cream
4 large eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
6 ounces semisweet chocolate chips
Place the cake mix, pudding mix, sour cream, eggs, oil and vanilla in a large mixing bowl. Add 1 cup water. Beat on low until blended, 30 seconds. Scrape down the sides of the bowl. Beat on medium until the ingredients come together and are well blended, 2 minutes longer. Fold in the chocolate chips. Mist the bottom and sides of 41/2 to 6 quart slow cooker with vegetable oil cooking spray. Pour in batter and cover. Cook until the cake is quite puffed in the center and begins to pull away from the sides, 31/2 hours on high or 61/2 to 7 hours on low. Serve warm. Serves 12.
Address correspondence to Cheryle Finley, c/o The Joplin Globe, P.O. Box 7, Joplin, Mo. 64802.
