There’s no place like the kitchen on a wet and windy day, or one that’s bright but brrr-isk. Now that we’re happily back to these oh-so-welcome weather conditions, let’s celebrate with the following pair of recipes.
The first is a favorite dish sent along by Elaine V. Herzog of Lake Stevens.
“Mrs. Kruse,” she writes, “please thank all your readers who responded to my request for Norwegian-style clam chowder. You provided many really great recipes, and one that absolutely matched my mom’s.
“The others sound so great that I will try them, too. I feel that my family history has been saved. Thank you.”
Continuing, she says, “Recently, you have been writing about fall food, and I feel that I should contribute. The following is one of my favorites, and I will send others. This casserole is easy to make, inexpensive, tastes good and freezes well. The secret ingredient is tarragon, which makes this unique and special.
“The recipe is supposed to serve four to six people, but unless you are serving people with very hearty appetites, I would say that it serves eight.”
And the second recipe? It’s a tasty tamale pie shared by Clinton cook Mary Sue Lile.
Let’s not wait to try:
Summer picnic/fall tailgate/ family meal/potluck casserole
1 1/2cups small shell macaroni
1/2pound mushrooms, cleaned and sliced
2-3tablespoons (or to taste) finely chopped yellow onion
1clove garlic, finely chopped, or 1/8 teaspoon garlic powder
2tablespoons olive or salad oil
1-11/4 pounds lean ground beef
2cans (8 ounces each) tomato sauce
1/4teaspoon dried tarragon
1teaspoon salt
1/2teaspoon (or more to taste) pepper
1/2-3/4 cup grated cheddar cheese
Cook macaroni according to package directions; drain and set aside. Saute mushrooms in oil in a large frying pan until partially cooked. Add onion and garlic and cook until they are limp; drain and set aside. Add ground beef to pan and brown lightly, breaking into small bits. Add tomato sauce, tarragon, salt, pepper, mushrooms, garlic and onions. Mix ingredients together well and simmer uncovered for 10 minutes. Turn mixture into a casserole dish, add macaroni and mix well. Top with cheese, cover and bake at 400 degrees for 20 minutes.
This recipe is supposed to serve 4 to 6, but unless you are serving people with very hearty appetites, it will serve 8.
Tamale pie
1small onion, minced
1clove garlic, minced
3tablespoons butter
3tablespoons olive oil
1pound ground beef
1/2pound bulk pork sausage
31/2cups canned tomatoes
21/2cups whole-kernel corn
2teaspoons salt
2teaspoons chili powder
20-24 pitted ripe olives
1cup cornmeal
1cup milk
2eggs
1 1/2cups grated cheese
Saute onion and garlic in butter and oil until onion is yellow; add ground beef and sausage and cook until brown. In a separate pan, simmer the tomatoes, corn, salt and chili powder for 20 minutes; add to meat mixture and pour into suitable baking dish. Press olives into meat mixture. Mix together cornmeal, milk and eggs and spread over meat mixture. Sprinkle with cheese and bake at 350 degrees 1 hour.
The Forum is always happy to receive your contributions and requests, so send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Wednesday’s Food section.
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