Recipes: The Southwest Voice

Bean salad — A tribute to Cousin Fernando

My fifth cousin, 13 times removed, from the Spanish branch of the Kelly clan — famed bullfighter Fernando de Garza Alberto Martinez Kelly — would eat this salad before each bout with the bulls. On the day Fernando was to fight the ferocious Mayberry, there were no canned beans to be found anywhere in Madrid. Ever brave, Fernando entered the ring having eaten nothing but a Big Mac and fries. The smell of two all beef patties special sauce lettuce cheese pickles onions on a- sesame seed bun on Fernando’s breath maddened the already crazed Mayberry. There wasn’t even time for an “olé” before Mayberry gored Fernando through, sending him to the golden arches in the sky. Fernando was immortalized with a statue of him placed atop a mountain of canned beans. And Mayberry played a major part in the 127th billion served.

Let’s start with a glass of nice Merlot...

• 1 can pinto beans
• 1 can black beans
• 1 can garbanzo beans
• 1 can whole kernel corn
• 2 ribs celery, diced
• 1 small red onion, chopped
• 1/4 cup olive oil
• 1/4 cup lime juice
• 1 to 2 teaspoons dried cumin
• 1 palm-full dried oregano, crushed
• Cilantro to taste, chopped
• Salt and pepper to taste

Rinse and drain canned goods. Dump it all into a big bowl. Rest and sip a little.

Mix in remaining ingredients and chill for several hours. While chilling, finish off the Merlot with a nice apricot Stilton cheese.

Serve over salad greens and top with grated cheese.

Major traffic jam on the freeway to healthy eats

Caution: You can gain 5 pounds by just reading this recipe.

If you are practicing one of the few thousand diets available to the general public, tuck this away for the day when your will power has been stabbed with your sharpest knife and “accidentally” stuffed down the garbage disposal. Also, it might be wise to have a cardiologist on speed dial. If you happen to be a cardiologist, grab the oxygen — because this is macaroni and cheese Bryan style! When Catholics couldn’t eat meat on Fridays, mac and cheese was a mainstay at the dinner table. This mac and cheese made hard-shell Baptists knot their apron strings into rosaries and secretly think that Catholics were on to a good thing.

• 12 to 16 ounces macaroni, cooked and drained
• 1/2 pound bacon, diced
• 1 large onion, chopped
• 1 stick butter
• 1/2 cup flour
• 3 cups whole milk or
half and half
• 1 pound sharp cheddar
cheese, grated
• 1 can Rotel

Using 12 ounces of macaroni will be creamier and 16 ounces will be dryer. Your choice. As always, before you begin, pour a nice, healthy glass of dark ruby Cabernet. In a large saucepan, fry up the bacon until crisp, then remove with a slotted spoon. Toss the onion into the grease and saute until limp. Remove with a slotted spoon. Melt butter with remaining grease and dump in the flour. Cook and stir for a minute, until thickened (try for “oatmealish” in texture). Add milk. Cook and stir until thickened (about five minutes of wine sipping should do it). Toss in the cheese, Rotel, bacon and onion. Stir until smooth and creamy. Mix with macaroni and dump the whole thing into a greased 9- by 13- by 2-inch baking dish. Bake at 375 degrees for 45 minutes to an hour. Let it rest for 10 minutes before digging in as it will be very tired after all that baking.

Some may want a crusty topping. Saute some bread crumbs in butter, then mix in grated parmesan and pecan meal (if you have it). Spread on during last 20 minutes of baking. Heats nicely in the microwave.

If you are totally set on dying healthy, experiment with light cheeses, turkey bacon, heart-smart stuff, low-fat milk and whole grain pasta. Sorry — I can’t make it for dinner that night (unless you’re having a martini hour before dinner).

And what is Rotel? It’s a can of diced tomatoes and green chilis found in all supermarkets — either with the canned tomato products or in the Mexican food section. Dump it in soups, stews or beans. Drain and toss in green salads, potato or macaroni salads, or use in sandwiches or as a pizza topping.

Now go dust off the Richard Simmons DVD and lose the pounds you gained from reading this. If you tried the recipe, there’s probably a sale on elastic-waist jeans at Wal-Mart. Next time — something healthy!

You gotta eat your spinach, baby!

You’ve just got to love Shirley Temple for singing that in “Poor Little Rich Girl.” Then there’s Popeye, who eats the canned variety, which always made school lunches go from barely passing to a total F!

I have a better idea. Keep in mind that if I own a measuring cup, it is probably full of loose change and lost marbles, so my measurements are approximate. I think of my kitchen as the hidden laboratory of a mad scientist — a place to experiment!

• 1 12-ounce bag of frozen spinach, chopped
• 1 8-ounce block of cream cheese
• 1 teaspoon garlic powder
• 1 cup fresh mushrooms, sliced
• 1 cup grated parmesan cheese
• 1 cup pecans, chopped
• 1/8-1/4 teaspoon ground nutmeg (You don’t want to actually
taste the nutmeg, but it helps smooth out the bitterness of the
spinach ... play with it.)

First, pour a glass of your favorite wine. It makes cooking more enjoyable. Dump the spinach in an 8- by 8-inch backing dish and add the cream cheese. Cover and microwave for eight to nine minutes then stir until creamy. Add remaining ingredients and stir until evenly mixed. Cover again and microwave three to four minutes.

To expand this recipe, you could add cooked sausage, shrimp or chicken served over rice or pasta. Toss up a salad and call it dinner. For dessert, ask Shirley. I’m sure she can recommend something from the Good Ship Lollipop!

TJ's yellow curry with veggies and rice

Last night I tried Trader Joe’s bottled Thai yellow curry sauce. It was a tad spicy, but not bad. When added to some sautéed vegetables on a bed of brown rice, it turned out to be a delicious and wholesome meal. Next time I’ll try this recipe with some chicken or tofu.

• 2 tablespoons canola oil
• ½ and onion, diced
• 1 red pepper, sliced
• 1 carrot, peeled and sliced
• ½ cup broccoli, chopped
• ¼ head of cabbage, shredded
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, grated
• 2 stalks of green onion, sliced

Heat up the oil then sauté the onion for about three minutes.

Add the carrot, red pepper, cabbage, broccoli, garlic and ginger and stir until cabbage reduces and carrots are warmed through.

Add yellow curry sauce and green onions, stirring until warmed through.

From the Kitchen of Milrea Blackwood

Milrea has lived most of her life in Bakersfield. She just recently moved to the Southwest. She has three children, seventeen grandchildren, twenty one great grandchildren and eight great-great grandchildren. She has five

generations living in Bakersfield. This recipe for Banana Split Cake is

a family favorite.

Banana Split Cake

Crust:

2 cups graham cracker crumbs

2 tablespoons sugar

1 stick unsalted butter, melted

Mix the graham cracker crumbs, sugar and butter until well blended and all the graham cracker crumbs are wet. Press into the bottom of a 13 x 9 inch baking dish.

2 sticks unsalted butter, softened to room temperature

2 eggs

3 cups powdered sugar

1 teaspoon vanilla

Beat the unsalted butter, eggs, powdered sugar and vanilla together with an electric mixer for about 15 minutes. Spread the butter and sugar mixture over the graham cracker crust.

5 sliced bananas

1 - 20 ounce can crushed pineapple, well drained

1 large container Cool-Whip

1/2 cup chopped pecans

1/4 cup chopped maraschino cherries

Layer the above ingredients over the sugar mixture. Cover and chill overnight. Serve cold.

From the Kitchen of Elsie Conaway

Elsie has lived in the Southwest for the last 17 years. She has one daughter. Elsie has retired after 26 years in banking and 10 years with the sheriff’s department.

This recipe for Seafood Cheese Ball is a must for annual Christmas parties.

Seafood Cheese Ball
• 1 can tuna, drained
• 1 can shrimp, drained
• 1 can crab meat, drained
• 2/3 can chopped black olives
• 2 tablespoon chopped onion
• 1 tablespoon lemon juice
• 1⁄2 tablespoon Worcestershire sauce
• 2 packages (16 ounces) cream cheese
• Pecans, chopped

Soften cheese and mix in all ingredients. Roll in chopped pecans.

It’s best to refrigerate for 24 hours before trying to roll into ball.

Kimberley's Homemade Banana Pudding Pie

PIE CRUST:

Approx 50 vanilla wafer cookies
1/4 cup butter melted
2 tablespoon sugar

PREHEAT oven to 325'F finely crush 45 of the wafers place in a medium bowl. (5 of the wafers you will save for another use) Add 1/4 cup of butter and 2 tbsp sugar and mix until well blended. Press firmly onto bottom of 9.5 inch pie plate. Bake in oven approx 10 minutes (watch the crust, food still cooks after being out of the oven so if it looks like it is cooking too much take out of oven early, and it will finish cooking on the stove that way you do not burn the crust) wait for crust to cool completely then make pie filling.

PIE FILLING:

1 large pkg instant vanilla pudding (6 ounces)
2 1/2 cups cold milk
1 can sweetened condensed milk (14 ounces)
1 container whipped topping (16 ounces)
Approx 3 bananas sliced
Magic shell chocolate sauce
5 Vanilla Wafers

PREPARATION:

Mix pudding and milk; add condensed milk. Blend well; fold in half the whipped topping.

Alternate layers of pudding and bananas; top with remaining whipped topping and a few banana slices, crush the remaining wafers and place on top of the pie then shake the magic shell chocolate sauce really well then drizzle on top of the pie.

Refrigerate approx 4 hours before serving.

From the Kitchen of Hattie Lum

Hattie was born in southwest Bakersfield to a pioneer farming family. She lived here all her life except for a brief move to the northwest and recently moved back to the southwest. Hattie has been a volunteer at the Kern County Fair in the Home Arts Department for the last 45 years.

ALMOND COOKIES

2 c flour

¼ tsp baking soda

¾ c sugar

1 c shortening (Crisco)

1 beaten egg

1 tsp almond flavoring

¼ tsp lime water (can substitute same amount of baking soda)

almonds

1beaten egg (for brushing tops of cookies)

Roast almonds in oven. Sift flour and baking soda together. Cream shortening and sugar until fluffy. Add egg; beat mixture thoroughly. Add almond extract and lime water. Gradually add flour and baking soda mixture; mix well. Roll pieces of dough into a ball the size of a walnut. Press flat on ungreased cookie sheet. Brush each cookie with beaten egg. Press a toasted almond in the middle of each cookie. Bake at 350* for 15 to 18 minutes.

From the Kitchen of Erma Wilson

Erma and her husband Joel have lived in the Southwest for the last 25 years. They have one daughter, three grandchildren and six great- grandchildren. Erma is the owner and operator of The Cake Crafters cake and candy supply shop. This recipe for crock pot barbecued pork is a family favorite and is quick and easy to prepare.

CROCK POT BARBECUED PORK

1 boneless pork roast (cut into strips)

1 lg onion (chopped)

¼ c cornstarch

¼ c brown sugar

2 tsp ground mustard

½ tsp salt

¼ tsp garlic

¼ tsp red pepper flakes

1 ½ c ketchup

2 T Worcestershire sauce

In crock pot mix all ingredients. Cover and cook on low for 6-8 hours,

Serve hot on hamburger buns.

From the Kitchen of Margaret Kresha

Margaret lived in the southwest for over 60 years. She has two children and four grandchildren. Margaret was active in church and loved to play canasta. This recipe for Popcorn Balls was submitted by Margaret’s daughter Diane.

Margaret’s Popcorn Balls

2 quarts popped corn

1 c granulated sugar

1/3 c water

½ c corn syrup

1 tsp salt

¼ c butter

1 tsp vanilla

Combine sugar, water, corn syrup, salt and butter in a saucepan. Cook to

250* or until a few drops form a hard ball when dropped in cold water.

Add vanilla. Pour quickly over popped corn . Form into 10-12 balls.

From the Kitchen of Linda Phillips

Linda and her husband Jason have lived in the Southwest for about 11 years. They have two children and three grandchildren. Linda volunteers at Rasmussen Senior Center and is on the board at Bakersfield Community House and Greenfield Senior Center. This recipe for Buttery Almond Crunch is her kids' favorite. It is quick and easy and makes a great gift.

BUTTERY ALMOND CRUNCH

1 T plus ½ c butter (no substitutions) (softened and divided)

½ c sugar

1 T light corn syrup

1 c sliced almonds

Line an 8” square pan with foil. Butter foil with ½ T and set aside.

Spread sides of a heavy saucepan with ½ T butter. Add ½ c butter,

sugar and corn syrup. Bring to a boil over medium heat stirring constantly. Cook and stir until mixture is golden brown. About 3 minutes. Stir in almonds. Quickly pour into prepared pan. Chill until firm. Invert pan and remove foil. Break candy into pieces. Can drizzle melted milk chocolate on top if desired.

From the Kitchen of Jean Sciassia

Jean has lived in the Southwest for the last 48 years. She has two daughters, six grandchildren and four great-grandchildren. Jean got this recipe for Eggplant Parmesan from a television show. It has become a family and potluck favorite.

Eggplant Parmesan

1 eggplant

1 cup flour

2 eggs (lightly beaten)

1 cup breadcrumbs

½ cup oil

Spaghetti sauce (your favorite jarred)

8-ounce bag mozzarella cheese

Cut eggplant into ¼- to ½-inch slices. Dip in flour then in beaten eggs and then in the breadcrumbs. Fry until lightly browned in oil. Layer eggplant slices in a casserole dish with spaghetti sauce and mozzarella cheese. Bake in a 350-degree oven for about 30 minutes until browned and bubbly.

From the Kitchen of Pat Aycock

Pat Aycock is a retired kindergarten teacher. She and her husband Dale have lived in the Southwest for 27 years. They have 4 children, 11 grandchildren and 2 great-grandchildren on the way.

PEA SALAD

1 can green peas, well drained

1 chopped hard boiled egg

1/2 cup chopped celery

1 teaspoon onion flakes

1/2 teaspoon season salt

1/2 cup cubed Velveeta Cheese

1 heaping tablespoon hotdog relish

1/3 cup mayonnaise

1 envelope Equal

Gently fold together until well mixed. Refrigerate until served. Serves 4.

From the Kitchen of Kimela Hendrickson

Kimela Hendrickson has lived in the Southwest all her life. She and her husband, Mike, a retired fire captain, have two grown sons. Kimela enjoys decorative painting and volunteers at the Kern County Fair.

Nut & Chex Low Sugar Munchie Mix

1/2 cup + 2 tablespoons butter

1/2 cup + 2 tablespoons firmly packed Splenda brown sugar

2 tablespoons light corn syrup

1/2 teaspoon vanilla

2 cups lightly salted nuts (your favorite)

8 - 10 cups Chex or Crispx cereal

Line a cookie sheet pan with wax paper to spread mix on.

Melt in a 3 - 4 quart pot, butter, syrup and brown sugar, stirring constantly, on medium heat. Bring to a boil. Boil for 1 1/2 - 2 minutes. Have the cereal in a well buttered bowl. Pour 1/3 of the syrup mix in the cereal and stir to coat. Keep doing this until all the syrup is used. Spread on cookie sheet to cool.

Now for the fun part, that's eating the Munchie Mix.

From the Kitchen of Lucia Haney

Lucia and her husband, Chuck, have lived in the Southwest for the last 30 years. They have one child. Lucia works as a teacher for extended day care at Sing Lum. She has been entering the Kern County Fair for many years. She received the highest points in baking, canning and sewing for the last three years. This won her the Sweepstakes Award. Lucia is sharing one of her award-winning recipes.

Harvest Butter Cookies

1 cup butter

1 cup white sugar

1 cup light brown sugar

1 cup flour plus 2 tablespoons

3 cups rolled oats

1 teaspoon baking powder

1 teaspoon baking soda

pinch of salt

2 eggs

1 ¼ tsp vanilla

½ cup wheat germ

¼ cup light raisins

1 ¼ cup chopped walnuts

Mix all ingredients. Drop by spoonful onto cookie sheet. Bake at 350 degrees until browned.