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Co-ed cooking re-visited

First, a regional choice from America Cooks - Favorite recipes from 48 States, by The Browns - Cora, Rose, and Bob; 1940.

The first sentence of the book’s foreword is a truism. “We put in twenty years of culinary adventuring in as many countries and wrote a dozen books about it before finding out that we might as well have stayed at home and specialized in the regional dishes of our own forty-eight states.”

Yes, indeed.

For me, visiting new places means finding out what and where “the locals” eat and drink, and no other nation in the world offers the smorgasbord put on by America.

No chain- or franchise-style food services, please – it is the mom-and-pop eateries where the experience is found. Sure, there have been some flops, but that is the adventure.

Leafing through the first pages led to Arizona Grapefruit Pie. Granted, even after a number of visits to Arizona, I have no recollection of having seen Grapefruit Pie. But, since the authors have tagged it as “Arizona,” I will take it as that; besides, it seems easy. Only the pie shell is baked

Arizona Grapefruit Pie

1/2 cup flour

1/2 cup grapefruit juice

1 cup sugar

1 teaspoon vanilla

1/2 teaspoon salt

1 9-inch pie shell

2 eggs beaten

1 cup grapefruit sections

1 1/4 cups milk, scalded

1/2 cup brown sugar

Sift flour, measure, and sift again with sugar and salt. Combine with eggs, and add to milk. Cook over hot water until thick and smooth, stirring constantly. Add grapefruit juice and continue cooking for 10 minutes. Add vanilla and pour into baked pie shell. Arrange grapefruit on custard and sprinkle brown sugar over top. Broil under low flame until brown sugar is caramelized and grapefruit lightly browned. Let stand until cold.

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A little borrowing this week, from the April 13, 1994 “Sharing the Best” column by Shelly Magie.

In that issue, Shelly drew on her daughter’s friendship with housemother Elaine Cochran of Fayetteville to share some dishes that the co-eds preferred.

Breakfast Burritos

6 tortilla shells, 12” size

6 eggs

1/2 lb. sausage

1/4 cup diced onions (more or less to taste)

1/4 cup chopped green pepper (more or less to taste)

1 1/2 cups shredded cheddar cheese

Break up and fry sausage in skillet, drain well. Lightly saute onions and peppers in skillet, add stirred up eggs. Scramble until nearly set Add crumbled sausage and finish cooking eggs. Place 1/6 of mixture on edge of each tortilla, add some cheese and roll up tortilla, folding in edges as you roll. Place last fold down in hot skillet for one minute to seal. Serve hot with picante sauce.

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Elaine’s Perfect Quiche.

1 unbaked 9-inch pie shell

1 12-oz. can evaporated milk

3 eggs

1/2 tsp. salt

1/4 tsp. pepper

2 cups shredded Swiss cheese

1/2 cup Parmesan cheese

1/3 cup flour

Diced meats or vegetables of your choice: broccoli, ham, onion, mushrooms, bacon, spinach, etc.

Put 1/2 cup vegetables or meat or combination in bottom of unbaked pie shell. Mix cheeses and flour together; put on top of vegetables. Put another 1/2 cup of meat/vegetables on cheese. Beat together the canned milk, eggs, salt and pepper. Pour over ingredients in pie shell. Bake at 350 degrees for 45 to 55 minutes. Let set about 10 minutes before cutting. This gives you only 1/2 egg per serving when cut in 6 pieces.

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Chicken-Salsa Enchiladas

1 1/2 cups shredded or diced cooked chicken

1 cup thick, chunky salsa, mild medium or hot

1 cup shredded cheddar cheese

3/4 cup melted Velveeta cheese

6 flour tortillas, 8-inch size

Mix chicken and salsa. Place 1/4 cup of the mixture on one edge of tortilla. Sprinkle about 3 tablespoons of cheddar cheese over chicken mix; roll tortilla up. Place in a greased pan. Pour melted Velveeta over the tortillas. Bake at 350 degrees about 20 to 25 minutes or until heated through and bubbly. Elaine Cochran, Fayetteville

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Shelly wrote that Elaine shared the first recipe her mother-in-law gave her was for her new husband’s favorite pie.

Pineapple-Coconut Pie

1 unbaked 9-inch pie shell

3 eggs

1 cup sugar

1 cup flaked coconut

1 cup crushed pineapple with juice

Pinch of salt

Beat eggs with wire whip until well blended. Beat in sugar and sat Add crushed pineapple and coconuL Pour into pie shell. Bake at 350 degrees for 45 to 55 minutes, until set and lightly browned.

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Chili Relleno Casserole

4 (4 oz.) cans chopped green chilies

4 cups grated Monterey Jack and cheddar cheese

1 tsp. salt

3/4 cup flour

3 eggs

2 cups milk

Mix chilies and grated cheese; add salt and flour, stir and add eggs and milk. Mix well. Pour into lightly greased 9x13 inch baking dish and bake 45 to 55 minutes at 350 degrees.

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Peanut Butter Cups

3 sticks margarine

3 cups powdered sugar

1 1/2 cups peanut butter, smooth or chunky

2 cups Graham cracker crumbs

1 lb. chocolate chips or 1 lb. almond bark chocolate

Beat together margarine, sugar and peanut butter. Stir in graham cracker crumbs. Melt chocolate over hot water in top of double boiler. Make balls or patties out of the peanut butter mixture. Dip one ball at a time in melted chocolate. Place on a waxed paper lined pan and chill.

Elaine Cochran, Fayetteville

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Cauliflower Salad

1 medium head cauliflower

2 stalks celery, diced

3 green onions, sliced thin

1/2 cup sliced black olives

Dressing:

3/4 cup mayonnaise or salad dressing

1/4 cup sugar

1 Tbsp. vinegar

1/2 tsp. salt

Cut cauliflower in very small pieces. Toss with rest of vegetables and olives. Mix dressing ingredients and let stand for a few minutes until sugar is dissolved. Pour over cauliflower mixture and stir together. Chill.

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This column is for readers to share their recipes. The recipes need not be fancy or original; just good cooking that you and your family enjoy. A few sentences about any history behind a recipe are welcome.

Civic service organizations, non-profit organizations, churches, school classes, EHC, 4-H, etc. can also take part. Collect six or seven recipes from members, include their names; tell about the purpose of the organization, maybe a little history; include when and where the group meets, and how to join.

When submitting recipes, include all ingredients and instructions. Give amounts and measures as well as sizes of cans and packages. It is also helpful to know sizes of dishes or pans used. Include your name, city of residence and phone number; the phone number will not be published but is needed should questions arise while preparing for print.

Submissions are first-come-first-printed, and are subject to editing for style, grammar and space.

Send to:

1- e-mail - send to news@cabotstarherald.com, with “Lick the Spoon” in the subject line

2 - U.S Postal Service: mail to LICK THE SPOON, Cabot Star-Herald, P.O. Box 1058, Cabot, AR 72023.

Type or write clearly; if handwritten, please print.

Original photos of the recipe results are invited, but subject to space limitations; attach pictures to the email in jpeg format. Photos must not be copyrighted

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