MEALS WITH MARGE

By Marge Petts

AUTUMN IN THE CITIES

We really did get to see Autumn in the cities – Minneapolis/ St. Paul, that is. Last weekend found us driving to St. Cloud, Minn., to see our newest granddaughter Katy. Yes, we finally made the trip. Katy was three weeks old last Monday. As we told our son and daughter-in-law, when you see your firstborn, you believe in miracles.

What a beautiful weekend! North of Minneapolis/St. Paul, fall comes a couple weeks earlier than it does in our part of the country. Leaves were starting to change color and it was a lot cooler.

The weekend included a fish fry on Friday evening, a drive along the Mississippi and stops at The Treasure Chest in St. Cloud –a great thrift store – and at Accentric, an upscale kitchen, decorating, furniture, etc. etc. store. Actually, my husband’s word for it was eccentric.

A late breakfast Sunday at a new restaurant, and then we were on the road again. Monday morning found me in Milwaukee for an appointment. After meeting daughter Monica for lunch, we treated ourselves to a pedicure and shopping.

What a busy four days. It was so nice spending time with our children.

Of course, I came home from both trips with recipes. All of our children cook, thank goodness, but probably because they like to eat – an inherited trait.

These first two recipes come from Mark and Molly who promise they’re both great.

• • • Our Favorite Chili
Our Favorite Chili
Ingredients:
1 large onion
1 bell pepper
1 stalk celery
1 clove of garlic
1 teaspoon oil
2 pounds lean coarsely ground beef (or use ground chuck or ground round)
2 pounds pork, diced
1 15-ounce can tomato sauce
1 16-ounce can stewed tomatoes
1 cup water
1 cup beer
3 ounces tomato paste
4 ounces chili sauce
Chili powder, to taste
1 4-ounce can chopped green chiles (optional)
1/2 teaspoon oregano
1 teaspoon ground cumin
6 beef bouillon cubes

Directions: Finely chop the vegetables and garlic. Cook in oil in large pot until onion is transparent. Add beef and pork slowly, cooking until browned. Drain grease. Add remaining ingredients. Simmer at least 1 hour. The longer it cooks (over low heat), the better it gets.

• • • Fresh Corn Salsa
Ingredients:
4 tomatoes, chopped
1 cup cooked fresh corn (cook 2 corn cobs, then remove corn)
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro (you can substitute parsley)
1 jalapeno pepper, chopped
1/4 cup zesty Italian dressing
Directions: In a large bowl, combine all ingredients except dressing. Add dressing, mix lightly.

• • • Tip: How to chop tomatoes. Cut tomato into wedges, then cut each wedge into smaller pieces.

• • •

The following recipe came from our daughter Monica. Someone she works with brought this to work for a birthday treat.

• • • Crescent Roll Cheese Cake
Ingredients:
2 packages of crescent rolls
2 8-ounce packages of cream cheese, softened
2 eggs – separate whites from yolks (save both)
1 cup sugar
1 teaspoon vanilla
1/2 cup sugar
1-1/2 teaspoons cinnamon

Directions: Press 1 package of rolls in bottom of 9x13-inch pan

Beat cream cheese, egg yolks, sugar and vanilla. Spread over rolls. Lay the second package of rolls over the filling.

Beat egg whites until foamy, spread over the dough. Mix 1/2 cup sugar and cinnamon. Sprinkle over top. Bake at 350 degrees for 30 minutes

• • • Cucumber Jell-O Salad
Cucumber Ingredients:
1 small package Lime Jell-O
3/4 cup boiling water
1 cucumber – unpeeled
1 small onion
1/2 cup blanched almonds (scald to remove skin)
1 cup mayonnaise
1 cup dry cottage cheese
1 tablespoon lemon juice

Directions: Finely chop cucumber, onion and almonds.

Add water to Jell-O, dissolve and add to cucumber mix. Add remaining ingredients. Pour into mold and refrigerate until set.

• • • Send your favorite recipes to be included in this column to The Review, P.O. Box 317, Plymouth, WI 53073. I can be reached at (920) 980-3885 for questions and comments.


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