By Jane Henegar
Today’s recipes feature vegetables, sauerkraut, oatmeal and chili in some unusual venues. But first, three salty requests came from the recipes below: for spicy pretzel chunks, for homemade salty pretzels and for salty (not sweet) granola bars.
Joanne Harris reported: “The following squash casserole is my favorite. I found it in ‘A Trim & Terrific Louisiana Kitchen’ by Holly Berkowitz Clegg. The concept of her book is that food that is good for you can also be good to eat.”
Squash Casserole
2 pounds fresh squash, sliced
2 green bell peppers, chopped
1 large onion, chopped
2 tablespoons canola oil
1 (17-ounce) can cream-style corn
1 tablespoon sugar
1/4 cup cornmeal
Salt and pepper, to taste
Steam fresh squash until tender; drain. Mash or puree squash in food processor. In a skillet, sauté green peppers and onion in oil until tender.
Combine pureed squash, onion mixture, corn, sugar and cornmeal. Add salt and pepper as desired. Place mixture into a 2-quart casserole dish. Bake at 350 F for 30 minutes. Makes 6 to 8 servings; 129 calories per serving.
Next up is our longtime friend Elsie Keith, who got this recipe from Frito-Lay in 1964. It quickly became a family favorite. “I hope it is what the reader is looking for,” she said.
Frito-Lay Chili Pie Casserole
3 cups regular-size Frito corn chips
1 onion, chopped, large or small (your preference)
2 cups homemade chili or 1 can prepared chili
1 cup grated American cheese
Place 2 cups of the corn chips in a 1-quart baking dish. Arrange chopped onion and half the grated cheese on top. Pour chili over onion and cheese. Top with remaining Fritos and grated cheese. Bake at 350 F for 15 to 20 minutes. Makes 6 to 8 servings.
William Corbin found this creative use for sauerkraut: paired with cocoa in a cake, of all places.
Sauerkraut Cake
2/3 cup butter
11/2 cups sugar
3 eggs, beaten
1 teaspoon vanilla extract
21/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup cocoa
1 cup water
2/3 cup sauerkraut
Cream butter, sugar, eggs and vanilla. Sift together flour, baking powder, baking soda and cocoa. Add to creamed mixture alternately with water. Rinse and drain sauerkraut and stir into batter. Turn into 2 greased 8-inch round pans. Bake in greased and floured round cake pans in a preheated 350 F oven for 30 minutes. Ice with filling between layers and outer cake icing (recipes follow).
Sauerkraut Cake Icing
Filling between layers:
11/2 cups whipping cream
2 tablespoons powdered sugar
1 teaspoon instant coffee
2 teaspoons cocoa
Outer cake icing:
1 cup powdered sugar
1/2 cup soft butter
3/4 cup cocoa
1 teaspoon vanilla extract
1/8 teaspoon salt
1 egg, beaten
1/4 cup milk
21/2 cups powdered sugar
Filling: Whip cream until stiff and fold in powdered sugar, coffee and cocoa. Spread evenly between layers.
Outer cake icing: Beat until creamy 1 cup powdered sugar, butter, cocoa, vanilla extract and salt. Mix egg and milk, and add to powdered sugar mixture alternately with 21/2 cups sugar. Beat after each addition. Frost assembled cake.
Finally, Margo Daugherty of Englewood, Tenn., has made these bars with great success.
Granola Bars
2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut
1/2 cup toasted wheat germ
2/3 cup honey
3 tablespoons butter
1/4 cup light brown sugar, lightly packed
11/2 teaspoons vanilla extract
1/2 cup chopped, pitted dates
1/2 cup dried sweetened cranberries
1/4 cup chopped, dried apricots
Heat oven to 350 F. Grease an 8- by 12-inch baking pan with butter, and line with parchment paper.
Toss oatmeal, almonds and coconut together on a sheet pan. Bake 10 to 12 minutes, stirring occasionally, until lightly brown. Transfer to a large bowl and stir in wheat germ. Reduce oven to 300 F.
In a small saucepan, bring honey, butter, brown sugar and vanilla extract to a boil, over medium heat. Cook 1 minute, stirring constantly. Pour over oatmeal mixture. Add dates, cranberries and apricots. Stir and mix well.
Pour mixture into prepared baking pan. Wet your fingers and lightly press evenly into the pan. Bake 25 to 30 minutes, until golden brown. Cool at least 2 to 3 hours before cutting into squares. Serve at room temperature.
How 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.
E-mail: janehenegar@tvn.net
Fax: 423-668-5092.