Suggestions. How I love to getting them for Culinary Conversation.
And last week, while I was off — enjoying several relaxing activities — I was also getting ideas for future columns.
Gotta love that.
June, otherwise known as “The Cookie Lady” in Scott Township, said she is aware of some special items that the Laurel School District was known for serving in its cafeteria. Pumpkin cookies and apple crisp come to mind. The latter, June said, is used at the dinners held by the Scott Township Volunteer Fire Department.
“It’s different because it doesn’t use oatmeal,” she said. And she promised to submit those two recipes for a future column.
Then she hinted that perhaps those who either worked in other cafeterias in the county or are privy to certain recipes that were popular with students and faculty to share them here. She mentioned Shenango because that’s where I went to school, but as a mostly “bring-it-from-home” sort of luncher, I don’t remember much about the meals except for Augustine’s pizza on Fridays. But I do recall an iced brownie that had nuts in it.
June also told me that Slippery Rock cafeteria workers made meat roll-ups using biscuits.
Anyway, here’s the shout out: Shenango, Laurel, Neshannock, Union, Mohawk, New Castle, Wilmington, Ellwood City, and Lawrence County Career and Technical Center, get on board. Although changes in what is served in cafeterias have taken place during recent years, it would be great to get some of the “old” recipes.
Meanwhile,the Lawrence County Fair is next week and I am reminded of all the goodies vying for a blue ribbon. Pies are one of my favorites and I discovered a yet-to-try pie crust that is defined as being easy with a different taste. Coffee cakes also seem to be a popular item for the judges to taste and a recipe for one of those is included today, too.
I don’t recall if rice pudding was ever served at Shenango, but I do remember it was served in the dining hall at Penn State, so that, too, is a part of this week’s Culinary Conversation.
Remember, tell us what you’re cooking and share it here. Or let us know what you would like to see in a future column.
Thanks, “Cookie Lady” for your school cafeteria theme.
Creamy Rice Pudding
3 eggs
Ground cinnamon
1 cup long grain white rice
1/4 cup milk
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup white sugar
1/2 gallon milk
In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13-inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly with fresh wrap and refrigerate 8 hours or overnight before serving.
Classic Coleslaw
6 cups cabbage
1 cup carrots
1/2 cup green bell pepper
1 cup real mayonnaise
3 tablespoons lemon juice
1 teaspoon salt
2 tablespoons sugar
Combine mayonnaise, lemon juice, sugar and salt in large bowl. Stir in cabbage, carrots and green pepper. Chill, if desired.
Pie Crust
11/2 cups all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk
Preheat oven to 400.
Place all ingredients in 9-inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
Bake for 15 minutes or until light brown. Use as directed in favorite pie recipe.
Cinnamon Coffee Cake
2 cups all-purpose flour
11/2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup brown sugar
2 eggs
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup shortening
8 ounces sour cream
1 teaspoon vanilla extract
1 cup sugar
Preheat oven to 350. Grease and flour a 10-inch tube pan. Sift together flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream together shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Beat in flour mixture, just until incorporated. Pour half of batter into prepared pan.
In a small bowl, combine brown sugar and cinnamon. Sprinkle half of mixture over batter. Add remainder of batter and sprinkle with rest of topping. With the tip of a knife, swirl lightly through the batter.
Bake for 40 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Broccoli and Cheese Penne
1/2 cup bread crumbs
1 pound broccoli
2/3 cups cheddar cheese
1 cup cream
3 eggs
2 tablespoons flat leaf parsley
2 cloves garlic
1 tablespoons grated lemon zest
1 cup grated parmesan cheese
3/8 cup milk
61/2 ounces penne pasta
Preheat oven to 425. Oil a deep 8-cup ovenproof dish.
Cook pasta in large saucepan of boiling water until tender. Add broccoli for last 5 minutes of pasta cooking time; drain. Rinse pasta and broccoli under cold water; drain and cool.
Combine pasta, broccoli, eggs, cream, milk and cheddar in large bowl; season.
Spoon mixture into dish; sprinkle with combined breadcrumbs, parmesan, garlic, rind and parsley.
Bake, uncovered, about 40 minutes or until lightly browned and set.
Let stand for 10 minutes before serving.
Grilled Asparagus With Bacon Vinaigrette
1 pound asparagus spears
4 slices bacon
1 teaspoon chopped fresh thyme
1 tablespoon dijon mustard
2 tablespoons extra-virgin olive oil
Freshly ground pepper
Seasalt
1 shallot
2 tablespoons white wine vinegar
In a large frying pan, cook bacon over medium heat until crisp, 7 to 10 minutes. transfer to paper towels to drain. Reserve rendered fat in the pan.
In a small bowl, whisk together vinegar, shallot, mustard and thyme. Carefully pour the bacon fat through a fine-mesh sieve into a spouted measuring cup. Slowly whisk the bacon fat into the vinegar mixture until smooth and emulsified. Taste the dressing. If it is too strong, adjust with olive oil, 1/2 teaspoon at a time.
Prepare a hot fire in a charcoal grill, preheat a gas grill to high or heat a grill pan over high heat. Pat the asparagus dry and put on a platter or in a baking dish. Drizzle with the 2 tablespoons olive oil and roll the asparagus in the oil until well coated. Season with salt. Arrange asparagus directly over the heat on the grill rack or place in the pan and cook, turning as needed, until nicely browned in spots on all sides without burning, 6 to 8 minutes.
Crumble bacon into small pieces. Arrange asparagus spears on a platter, pour the dressing over and scatter bacon over the top. top with a few grinds of pepper and serve warm.
