Muncie Times, Muncie, Delaware County, 28 April 2011 — Page 27

The Muncie Times • April 28, 2011 • Page 27

200 Years Of Black Cooke

By: Ruthann Blair lEach issue the cooking page will contain \some of Ruthann iBlair’s recipes or feature a guest cook. We hope that you \enjoy the dishes that \are featured here!

SCALLOPED CORN \l eggs lightly beaten 1 16 oz. can cream style scorn 1 cup shredded cheese |2/3 cup milk ilO saltine crackers, scrushed Wi of a 4oz. can green -chile peppers, drained 1 tsp. Sugar \V2 tsp. salt 1/8 tsp. pepper !Mix eggs, corn, milk, ^crackers, peppers, -sugar, salt and pepper. i i iPour into a greased 1 Vi Shaking dish. Bake, iuncovered at 350 degrees for 35 to 40 minutes or until center appears set. Let stand 10 minutes before serving. FROZEN FRUIT CUP

2 cups sugar 1 cup water 1 20oz. can crushed pineapple (drained) 1 pkg. 16 oz. frozen sliced strawberries in syrup (partially thawed) 1 15-ounce can apricot halves, drained and chopped 4 bananas , sliced Combine sugar and water in medium saucepan. Bring to boil over medium heat, stirring until sugar is dissolved. Boil gently, uncovered, for 2 minutes more. Remove from heat, cool until warm. Meanwhile, line 24 muffin cups with foil bake cups. In a large bowl, combine all fruit, pour warm sugar and water syrup, over fruit, tossing gently. Spoon fruit mixture into prepared cups filling each almost full. Cover with plastic wrap; freeze at least 4 hours or overnight. Let fruit cup stand at room temperature 10 minutes. BAKED BEANS ‘N’ BACON 1 lb. bacon, cut in linch pieces 1 medium onion chopped 2 15oz. cans pork and beans (I like Bush beans) Vi cup packed brown sugar Vi cup ketchup 2 tsp. yellow mustard Va tsp. garlic powder

!4 tsp. chili powder Drain bacon on paper towel, reserving 1 tablespoon drippings in skillet. Cook onion in reserved hot bacon drippings, about 5 minutes, or until tender. In a greased 2-quart casserole, combine pork and beans, bacon and onion. In a small bowl, mix brown sugar, ketchup, mustard, garlic powder and chili powder. Pour mixture over beans. Stir gently to coat. Bake uncovered at 350 degrees for 50 to 60 minutes, stir gently before serving. BROCCOLI GRAPE SALAD 1 lb. bacon 1 cup mayonnaise 1 cup seedless red and or green grapes, halved Vi cup finely chopped red onion !4 cup sugar 7 cups freshly broccoli florets (1 large head) In a large skillet, cook bacon over medium heat until crisp. Drain on paper towel. In a large bowl, mix mayonnaise, grapes, red onion and sugar. Add broccoli and two-thirds of the bacon, stir to coat. Cover and chill in refrigerator for at least 1 hour or more. Store remaining cooked bacon covered, in refrigerator. Sprinkle remaining bacon over salad just before serv-

ing. HEARTY MEATLESS SAUCE 1 large green peppers, seeded and chopped 1 large onion chopped 3 cloves garlic, minced 2 cans (28 oz each) whole tomatoes in puree 2 Tbsp. balsamic vinegar 1 tsp. dried basil Vi tsp. sugar Vi tsp. salt 12 oz. uncooked spaghetti (broken into thirds) Vi cup chopped fresh basil 2 Tbsp. chopped parsley Stir together all ingredients except spaghetti in slow cooker, breaking up tomatoes with wooden spoon. Cover and cook in high for 2 Vz hours or on low for 4 hours. Stir in spaghetti, 1 cup boiling water, fresh basil, and parsley and cover for another hour or until pasta is tender. CLAM AND CORN CHOWDER 1 Tbps. Olive oil 1 small onion chopped Va cup flour 2 cups 2% milk 1 cup chicken broth 3 cans (6oz each) minced clams 1 lb. small red skinned potatoes cup in Vi inch pieces 2 cups frozen corn, thawed 1 tsp. Old Bay season-

ing Va tsp. salt Va tsp. pepper 2 Tbsp. chopped parsley! Heat oil in large sauce| pan over medium heat;j add onion and cook 5] minutes, stirring occa-] sionally. Sprinkle ini flour and cook 1 minute.| Gradually stir in milk! and chicken broth.] Drain liquid from clams] into measuring cup. Add] 1 cup of the clam juice] to the pot and reservef the clams. Add potatoes,] cover and simmer 10] minutes. Add reserve] clams, corn, Old bay] seasoning, salt and pep-5 per. Bring to a simmer] to heat through, Turn] off heat and stir in pars-] ley. WILD RICE PILAF 1 cup uncooked brown] rice 1 cup uncooked wild] rice 1 Tbsp. butter melted 1 (32-oz) chicken broth 1 cup sweet onion Va tsp. pepper 1 cup dried cherries] coarsely chopped Stir together first 3] ingredients in lightly] greased 3-qt slow cooker, stirring until rice is] coated. Stir in chicken! broth, onion,and pepper.] Stir in cherries with] fork, turn off heat.j Cover and let stand 15| minutes, Before serv-| ing.