Have you ever been caught with your hand in the cookie jar? Maybe the jar really did store cookies; then again maybe the kitty jar and the cookie jar are one in the same. Whatever the grab out; coins, crumpled bills, or small round, baked goods it always seems to be a snitch in the taking.
Snack snitching occurs in all areas of the animal kingdom, not just during a pass and grab as one walks through the kitchen. As I came out of the downtown grocery the other afternoon I was nearing my van when suddenly a small bird swooped low right next to me and snitched a yellow butterfly from out of my grill. He flew up to the edge of the roof and there he crunched his snack.
Obvious snack snitchers in the animal kingdom (besides the one who helps you unpack the groceries) are frogs and toads. While I could not find the exact speed of this creatures tongue I did, however, find words such as zip, zap, high-speed, and crack of a whip in my Google search. Slow motion photography is required to set on film the actual extended tongue in their stick and snitch, speed is in the snitch, definitely not in the getaway for frogs and toads.
When I was a teenage I recall reading a copy of MAD Magazine at my cousins house. In this particular issue I found an informative article on how to snitch snacks without being detected. I felt this newly discovered information might come in handy during my next baby-sitting job. Such as removing the center layer of a three-layer cake, or drinking juice and then replacing the amount taken with water.
After the parents left, and the kids went to bed, a little early I must confess, I decided to check out the fridge and the pantry. I was nervous yet confident that the article I read would become a tried and true self-appointed assignment.
Much to my surprise these folks did not serve snacks; no chips, no candy, no cakes or cookies. I couldnt even find a graham cracker! Beans, roots, fruits, and vegetables were all the stock. I couldnt find one sugar-coated cereal either, only puffed wheat, corn flakes and Grape Nuts. No secret stashes behind the applesauce, the milk, the cottage cheese or the carrots. So if I couldnt put my snitch and snack in motion might as well watch television. OK, wheres the television; good grief, no television. I should have known. My only choices, homework or phone, homework or phone? You guess a teenagers next move.
Have you ever tried to recreate your favorite food served at the county fair? Send your fair food recipes to Country Cupboard, 5973 Blachleyville Road, Wooster 44691, or e-mail: thewritecook@sssnet.com.
Peach Pie Cake (Doris Winter, Rittman)
1 package yellow cake mix
1 can peach pie filling
3 eggs
1/2 teaspoon lemon extract
1/2 cup chopped nuts
Topping:
1/2 cup sugar
1/2 cup flour
1/4 cup soft butter
1/2 teaspoon lemon extract
Combine cake mix, pie filling, eggs, 1/2 teaspoon extract and nuts until blended. Pour into a greased 9-by-13 inch cake pan. Mix topping ingredients and sprinkle over raw cake batter. Bake at 350 degrees for 40 to 50 minutes.
Baked Zucchini (Doris Winter, Rittman)
4 cups zucchini, sliced thin
1 cup bisquick
1/3 cup onion, sliced fine
1/2 cup grated Parmesan cheese
2 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon oregano
Dash of pepper
1/2 cup vegetable oil
4 eggs, beaten
In a large bowl, mix all ingredients. Pour into a buttered oblong baking dish. Bake at 350 degrees, for about 35 minutes or until golden brown. Freezes well.
Peach Cheese Pie (Luanne Sensenig, Shiloh)
1 (9 inch) unbaked pie shell
1 (8 ounce) package cream cheese
2 eggs
1/2 cup sugar
2 tablespoons milk
1 teaspoon vanilla
Soften cream cheese. Add eggs, sugar, milk and vanilla. Blend well. Pour into unbaked pie shell and bake at 375 degrees for 30 minutes. Cool.
1 cup water
1 tablespoon cornstarch
1/2 cup sugar
1 teaspoon lemon juice
1/4 teaspoon almond extract (optional)
1 (29 ounce) can peaches
Combine water, cornstarch, sugar, lemon juice and almond extract and cook, stirring until thick. Arrange peaches on cheese filling. Spoon glaze over fruit. Chill 1 hour.
Ladyfinger Cookies (Jeanette Sensenig, Shiloh)
4 cups brown sugar
1 cup shortening
1 cup butter
4 eggs
8 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
3 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
Beat together first 4 ingredients. Add all the rest. Bake at 350 degrees.
Ham & Swiss Potato Salad
3 pounds unpeeled small red potatoes, cooked and sliced
1/2 pound Swiss cheese, cut into 1/2 inch cubes
1 1/2 cups mayonnaise
1 teaspoon salt
1 teaspoon minced chives
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 cup cubed fully-cooked ham
1 can (2 1/4 ounces) sliced, ripe olives, drained
In a large bowl, combine the potatoes and cheese. In a small bowl, combine the mayonnaise, salt, chives, white pepper and cayenne; pour over potato mixture and toss gently to coat. Gently fold in the ham and olives. Cover and chill for 4 hours or until ready to serve.
Peppery Grilled Steaks
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup Dijon mustard
4 garlic cloves, minced
2 green onions, chopped
4 teaspoons coarsely ground pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
3 beef flank steaks (about 1 pound each)
In a large resealable plastic bag, combine the vinegar, oil, mustard, garlic, onions, pepper, thyme, rosemary and salt; add steaks. Seal bag and turn to coat; refrigerate 8 hours or overnight. Drain and discard marinade. Grill steaks, covered, over medium heat for 6 to 10 minutes on each side or until meat reaches desired doneness.
Fresco-Style Watermelon Salad
4 cups cubed seeded watermelon
1 medium sweet onion, quartered and thinly sliced
2 tablespoons minced fresh basil
1/4 cup balsamic vinegar
Salt and pepper to taste
In a large bowl, combine the watermelon, onion and basil. Drizzle with vinegar; toss gently. Add salt and pepper. Refrigerate for up to 1 hour. Serve with slotted spoon.
Chicken Salad Croissants
3 cups diced grilled chicken
1 can (11 ounces) mandarin oranges, drained and halved
1 cup halved seedless red grapes
2 celery ribs, finely chopped
1/2 cup mayo
1/2 cup sunflower kernels
2 tablespoons minced fresh dill or 2 teaspoons dill weed
7 croissants or 21 miniature croissants, split
In a bowl, combine the first 7 ingredients. Spoon onto croissants; replace tops. If using large croissants, cut into thirds. Serve immediately.
