Welcome to Fare Exchange. Her name is Tina, though she calls herself "Avid Reader," and today A.R. is depending on you "for a recipe for old-fashioned ice box cake and variations. It's no-cook, so easy to make, but I can't find a recipe."
Yeast of the Ridge got a bumper crop of basil, and she wants to preserve those aromatic and delicious leaves. "I would like a recipe for making pesto from fresh basil. I would like to be able to freeze the pesto to use it all fall. Also, please provide some recipes using fresh pesto."
Jane HenegarKITCHEN FAVORITES
Here is another in our series of Best of the Best in our readers' kitchens. You will note that one of the first reader's favorite things is a worn-out utensil for which she can't find a replacement. Some things bright and shiny simply don't work as well as the battered ones, do they?
* Linda R. Harris' favorites in her Signal Mountain kitchen are her different-size iron skillets and one small worn spatula. "We have four iron skillets from very small to large. Cornbread is the food of choice for the skillets, the small for the two of us and larger for more guests. I do have a small spatula that gets used for everything. It looks kind of sad, but I cannot find another like it."
* K.S.H.'s best idea for her new kitchen is to minimize and simplify. "I only have four pots and one iron skillet, and I only purchase utensils that will perform a variety of functions. Corkscrews are nice."
* Michele Brown of Ooltewah "can't do with out my Pampered Chef wet/dry measuring cup, my electric water kettle or my knives." And because she is cooking less, particularly baking less, these days, "I should toss in my microwave, although I don't use it to cook meat or bread. I'm just tired of baking and cooking involved meals."
CORN COMEBACKS
We have had a delicious assortment of corn recipes of late, and the recipe that follows offers a very specific answer to the original request. This version is made with 16-ounce frozen logs of corn, about 6 cups once the corn is thawed. The sender is Frances Kington of Hixson, who has made the recipe for so many years that she doesn't remember where it came from. Her reason for all those batches of frozen corn pudding? It's the best possible reason. Her family loves it.
Frozen Corn Pudding
2 eggs plus 4 egg whites
2 cups half-and-half
1/2 cup sugar
3 tablespoons plain flour
2 teaspoons baking powder
1 teaspoon salt
6 cups frozen corn, thawed (about 3 frozen 1-pound logs)
Beat eggs and egg whites. Stir in half-and-half.
Gradually add sugar, flour, baking powder and salt. Stir until smooth. Then stir in corn. Lightly grease (or use Pam) a 9- by 13-inch dish. Bake in a preheated 350-degree oven for 45 minutes.
That was not, of course, the last word on corn. Thank you Michele Brown for sending one more way to microwave corn, this version out of the shuck.
Microwaved Corn on the Cob
Ears of corn, shucked
Old Bay seasoning
Fully shuck your ears of corn, removing all the silks with a very soft vegetable brush as you wash your corn ears. Pat dry but not completely. Now here comes the best part. Sprinkle Old Bay Seasoning all over each ear in the amount you'd prefer. Go easy, at first, if you've never tried this before. Then add more the next time you cook them. Wrap in wax paper, and microwave to the doneness you prefer. Don't put butter or salt on them because there is salt in the seasoning and the butter makes the seasoning run off the ears. They're best just with the seasoning alone, I think.
GREEK DRESSING
And now comes the conversation about Greek dressing, with several experts weighing in.
Debbie Pataky was the first to mention the Acropolis. "The Acropolis restaurant sells their own Greek dressing bottled up very nicely, and it is delicious."
Michele Brown seconded that nomination. "I used to buy mine from the Acropolis restaurant outside Hamilton Place mall. I'm not sure if they still sell to the public anymore. Miss Betty, as faithful patrons call her, mom and owner of the restaurant, could tell you. I know one thing for sure: Their Greek dressing is the best I've ever eaten, especially when it comes on their Greek salad."
Jim Sparks wrote, "I have seen several brands of Greek dressing at Publix, such as Marie's Greek vinaigrette, Kraft Greek vinaigrette and Ken's Steakhouse Greek dressing."
And finally, Clifford Burdette sent his favorite recipe for a Greek dressing, Tzatziki Sauce, which he uses on salad but not only on salad. "I've been making this about six or seven years. I eat it with Halal Chicken and Rice, which is my favorite meal."
Tzatziki Sauce
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon sugar
2 tablespoons red wine vinegar or white vinegar
1 teaspoon lemon juice
1/4 cup chopped fresh parsley or celery leaves
1 clove minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt to taste
In a small bowl, combine all ingredients. Stir or whisk to combine. Season to taste with more salt if needed.
Refrigerate 3 hours or more to marry flavors.
Dressing may be made a day or two in advance if stored in an airtight container and refrigerated. Makes 4 to 6 servings.
ZUCCHINI
Peggy Long and I got into a discussion of growing zucchini (the Longs) and of not being able to grow zucchini (this writer) because the plants blossomed but did not bear zucchini. The logical next conversational step was to discuss the other gathering place, the grocery. "My husband and I have been getting our zucchini at Aldi or Walmart, whoever has the best-looking. I like them deep-fried; steamed with sliced onions in the microwave; lightly seasoned with chicken bouillon and floured and fried in Blue Bonnet margarine on low heat. I sometimes use a mixture of corn oil and Blue Bonnet to fry them. They are great for slicing raw and dipping in blue cheese dressing or ranch dressing."
Your words - the ones printed here, the ones waiting in the queue - can send a reader straight to his or her kitchen. So, then, let's get to work. Please come back next Wednesday.
REQUESTS
* Ice box cake
* Pesto (how to make and how to use)
TO REACH US
Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.
Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750
Email: chattfare@gmail.com