Winter is here; no more question, no more doubt. Hopefully the mildness of the pre-season has given you plenty of time to prepare for what lies ahead; blankets of inches, drifts deep as feet, sloppy-stomp slush, and ice covered everything. Your list of specifics should have been checked and put into place prior to frozen precipitation, but alas the last minute rush into the supply store typically begins during the first sudden snowfall.
We are ready with the firewood; stacks across the property, tarped on the back door deck, and ready to grab-and-burn from a large indoor wood box. A tidy-up whisk and pan are nearby for quick ash clean-up. Wall hooks are plenty for the drying and warming of winter coats, and our boots are lined up on the brick flooring in front of the woodburner (as are our slippers after quick runs outside). An old copper wash tub stores hats, gloves and scarves. An old grain bin holds the kindling and newspapers are saved in grandmas old toy crate. Bring on the heat.
Wood burning heat is a heat source treat, but you may still find me in the next room with a quilt on. I cant explain it; I just like the cozy of covers. My dear husband who does wake up during the night (I cant be depended on it), has been keeping the fire going. If there is no overnight woodstove heat, then the fuel oil furnace kicks on; we had the tank filled during a low cost fuel day in early fall.
To take the chill off an early morning in the kitchen and fill a cold bathroom with quick heat, we have a small propane heater, a portable model that is often at my feet as I type, like right now, I have cozy toes. Our son does not have any direct heat into his bedroom so he depends on warm air rising. No, now wait a minute, he keeps his bedroom door closed. He has an electric blanket his grandma bought him. That was nice of her.
But the best fuel for a long winter is stored in the kitchen; the staples for good home cooking. Comfort foods are prepared all year long, but are requirements on any winter menu. I understand the new year brings dietary changes with each repeated resolution, and that creamy, cheesy, and saucy are taboo words but there are solutions. Even dieters have comfort food options. If it simmers, boils, or bakes thats great. If the oven is on and the Crock-pot on low, then you are ready for winter fuel comfort food; the heat is on, just stay in the kitchen.
The best recipes sometimes get tucked into a drawer. Dig them out and mail them to Country Cupboard, 5973 Blachleyville Road, Wooster 44691. Emails are always welcome: thewritecook@sssnet.com.
French Onion Pan Rolls
2 (1 pound) loaves frozen bread dough, thawed
1 cup grated Parmesan cheese
1 envelope onion soup mix
1 stick (1/2 cup) melted butter
Divide bread dough into 20 portions. Shape each into a ball. In a bowl, combine Parmesan cheese and dry soup mix. Roll each ball in butter, and then in cheese mixture. Arrange in 9-by-13 inch baking dish, making 2 layers if necessary. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350 degrees for 30 to 35 minutes, or until golden brown. Serve warm.
Maple Cornbread
1 1/4 cups flour
1/4 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 cup maple syrup
3 tablespoons vegetable oil
In a bowl, combine flour, cornmeal, baking powder, and salt. In another bowl, beat egg. Add milk, syrup, and oil. Stir wet ingredients into dry ingredients just until moistened. Pour into a greased 9-by-9 inch baking pan. Bake at 400 degrees for 20 to 22 minutes, or until a toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes. Cut into squares. Serve warm.
Honey Butter
1/2 cup honey
1 stick (1/2 cup) butter, softened
In a good-sized mixing bowl, blend honey and butter together. Spread on corn bread, banana bread, or other bread of your choice. Store in airtight container.
Beef & Bacon Chowder
12 bacon strips, cut in 1-inch pieces
1 pound ground beef
2 to 3 cups diced celery
1/2 cup diced onion
2 (10 3/4 ounce) cans condensed cream of mushroom soup
4 cups milk
3 to 4 cups diced, cooked potatoes
2 cups shredded carrots
2 teaspoons salt
1 teaspoon pepper
In a large soup pot, cook bacon until crisp; pour off drippings and remove bacon to paper towel to drain. In the same pot, sauté ground beef with celery and onion until the beef is browned and the vegetables are tender. Drain off the grease. Add soup, milk, potatoes, carrots, salt and pepper. Bring to a boil; reduce heat and simmer until heated through. Add bacon.
Sweet & Sassy Kielbasa Bake
3 pounds Kielbasa or Polish sausage
12 ounce bottle chili sauce
20 ounce can crushed pineapple, including juice
1/2 cup brown sugar
Cut kielbasa or sausage into 3/4-inch thick slices. Place in roasting pan. Mix in sauce, pineapple and juice, and brown sugar until well blended. Cover. Bake at 350 degrees for 40 minutes. Stir. Continue baking, uncovered, for another 20 minutes.
Baked Macaroni
3/4 stick (6 tablespoons) butter, melted
3 cups uncooked macaroni
2 quarts milk
4 cups shredded cheese of your choice
2 teaspoons salt
1/2 teaspoon pepper
In a large bowl, mix together butter, macaroni, milk, cheese, salt and pepper. Pour into greased 9-by-13 inch casserole dish. Cover. Bake at 225 degrees for 2 3/4 hours. Remove cover. Bake 15 minutes longer to brown dish.
Pepperoni & Macaroni
1 pound uncooked macaroni
2 tablespoons olive oil
8 ounces sliced pepperoni
1 to 2 teaspoons chopped garlic
16 ounce can tomato sauce
1/2 cup water
Dash thyme
1 pound can garbanzo beans, or cannellini beans, drained
Grated Parmesan cheese
Cook macaroni according to package directions. Drain well. Meanwhile, sauté meat with garlic in olive oil in large stockpot. Add tomato sauce and water to meat. Add thyme and beans. Stir in cooked noodles. Mix all together. Warm over low heat until heated through. Sprinkle with cheese before serving.
Rosemary Roasted Potatoes
8 medium red potatoes, scrubbed, dried, and cut into wedges
3 tablespoons olive oil
1 teaspoon crushed dried rosemary
1 teaspoon crushed dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
Toss potato wedges in oil. Place in shallow roasting pan and sprinkle evenly with seasonings. Stir.
Garlic Mushrooms
Half stick (4 tablespoons) butter
2 cloves garlic, minced
1 pound mushrooms, sliced
4 scallions, chopped
1 teaspoon lemon juice
In a skillet, melt the butter and sauté the garlic briefly.
