MealsWithMarge 1-7-10

Send your favorite recipes to: reply@plymouth-review.com

THIS AND THAT

Three down and one to go – I’m talking about Christmas parties! Three weeks ago I was feeling anxious about all the preparations and celebrations in the following weeks. We made it through three of them and, yes, the last one is this coming Saturday. They were all very enjoyable and relaxed. It was just like the wedding you prepare for and are sure something is going to go wrong – but nothing does and it goes off without a hitch.

Mark and Molly came on New Year’s Eve and, as planned, Mark made dinner for Stan and me for our birthdays. I have to say this had to be one of the most enjoyable and memorable of them all. We were treated to a much better meal than we could have had in a restaurant. The prime rib melted in our mouths, the lobster tails were done just right. There were carrot coins sautéed in garlic and butter, baked potatoes and sautéed mushrooms, along with drawn butter to enjoy with the lobster. We were each served such a full plate that it felt like we were eating for a long time – very satisfying. Thank you again, Mark. Mark is going to share with us his preparation of the prime rib, so I’ll include that in next week’s column.

Two friends from different walks of my life unexpectedly sent me recipes this week. I am very excited to try both of them as well as being very happy to hear from both of these very special people. The first is from Janet Baumann of Plymouth. Janet and I worked side-by-side at The Review for several years. In fact, Janet is the reason I am at The Review. Janet and I shared a lot over the years in addition to recipes. With us, about four o’clock in the afternoon a usual question was, “What are you making for dinner?”

Janet and I shared a lot of problems and together we solved a lot of problems – in other words, we’re glad those walls couldn’t talk.

This recipe is from Janet’s mother-in-law, Marion Baumann, who, Janet says, has made it for many years – so we know it’s tried and true. Thanks for the memories, Janet!

• • •
Apple Crisp
4 cups apples, peeled and sliced
2 tablespoons sugar
2 teaspoons cinnamon
Place apples in 8x8-inch pan. Mix sugar and cinnamon and sprinkle over apples.
Top:
1 cup sugar
1 cup flour
1 teaspoon baking powder
3/4 teaspoon salt
1/3 cup butter
1 unbeaten egg

Directions: Combine dry ingredients. Cut butter into dry ingredients with pastry cutter. Add egg last. Spread dough over apples with spoon.

Bake at 350 degrees for 40 minutes.

• • •

The following recipe is from my friend in Brookfield, Barb Orlaska. Barb and I have been friends since our childhood. She and I decided when we got computers that we would never stop writing to one another and we have kept our word. We send an occasional card, a recipe card with our latest favorite recipe or a sheet of special stickers for a holiday and always a note or letter with the latest news or plans for our next get-together. Seeing a letter in the mail from her is always exciting. Remember having Rangoon at Chinese restaurants? Well now you have your own recipe! Thanks Barb! I love these and can’t wait to make them.

• • •
Crab Rangoon
Makes 14 appetizers
2 = 83 calories
Ingredients:
3 ounces cream cheese, softened (small package)
1/8 teaspoon garlic salt
1/8 teaspoon Worcestershire sauce
1 3.5-ounce (or close) container crabmeat, drained
1 green onion, chopped
14 wonton wrappers (I searched, and found them available in the produce department at the Plymouth

Piggly Wiggly.)

Directions: In a small bowl, combine cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wrapper. Moisten the edges with water; bring corners to center over filling and press edges together to seal.

Place on a baking sheet coated with non-stick cooking spray. Lightly spray wontons with non-stick cooking spray.

Bake at 425 degrees for 8-10 minutes or until golden brown – Watch them! Serve warm.

• • •

And last – but not least – a recipe from another friend, Mary Blanke at The Review. Mary and I used to work together, but our schedules have changed. Now we have to catch up when we do work on the same day or see one another at Review gatherings. Thanks, Mary!

This may sound like a Thanksgiving leftover recipe, but it can be made from just about any leftover meat – so don’t wait for next Thanksgiving to try it.

• • •
Turkey and Dressing Casserole
Ingredients:
4 cups diced leftover turkey, chicken, etc.
1 package Stove Top stuffing
1 can cream of chicken soup, mixed with 1/2-can water
String beans or shredded cheddar cheese can also be added

Directions: In greased covered casserole, put a layer of turkey, the soup and the dressing.

Put in 350-degree oven and heat until soup becomes hot and bubbly – about 45 minutes.

You can make a smaller or larger casserole by adding fewer or more ingredients. You can also use soups of your choice. It can be made ahead of time.

• • • Send your favorite recipes to The Review, P. O. Box 317, Plymouth, WI 53073. I can be reached on Wednesdays and Thursdays at (920) 893-6411, ext. 32.