A legacy
of recipes
fter 34 years of food writing for the San Antonio
Express-News, I have thousands of recipes in
my files. Out of those thousands, here are 50 of
my favorites.
Although a couple are somewhat time-consuming, generally these recipes go together quickly and use ingredients that are already in your home or are easily obtainable.
So, gathered together for the first time, are 50 favorites that I
depend on — those recipes that I turn to time and time again,
because they’re always family- or crowd-pleasers.
I hope you’ll enjoy them as much as I have.
— Karen Haram
Express-News Food Editor
Table of contents
M 4 | San Antonio Express-News Subscriber Exclusive
Golden Baked
Onion Dip
Makes 8-10 servings
This recipe I got from Fiscalini
Farms could not be easier or tastier. It
works well as a spread for crackers or
flatbread, a dip for vegetables, as an accompaniment to a hearty soup or caldo, or a snack for game day. Or, if desired, don’t bake the dip but combine
all ingredients, spread the mixture on
mini rye rounds and bake them at 375
degrees until bubbly. They make a delicious appetizer.
cup finely chopped Texas 1015 or
other sweet onion
cup mayonnaise
1 cup crumbled San Joaquin Gold
cheese or cheddar cheese of your
teaspoon Tabasco sauce
cup grated Parmesan cheese,
preferably Parmigiano-Reggiano
Paprika, to taste
INSTRUCTIONS: Heat oven to 350 de-
grees. Mix onion with mayonnaise,
cheese and Tabasco. Spread in small
baking dish or pie plate. Top with Parmesan and sprinkle with paprika.
Bake for 30 minutes. Serve warm
with crackers, pita crisps, flat breads
or raw vegetables.
calories (85.4 percent calories from fat),
13 g fat, 20 mg cholesterol, 170 mg sodium, 1 g carbohydrates, 0 g dietary fiber, 4 g protein.
Courtesy Fiscalini Farms
San Antonio Express-News Subscriber Exclusive | M 5
Bean Dip with Anejo
Cheese and Crema
Makes 10-12 servings
This is a slight adaptation of a recipe from Too Hot
Tamales Mary Sue Milliken and Susan Feniger, who I
had dinner with at their then-famous City Restaurant in
Los Angeles in 1986. The original recipe calls for Chipotle Salsa (included) but any good smoky salsa works.
I have had good success using La Fogata’s jarred salsa
in this recipe.
3 cups refried pinto or
black beans
cup Chipotle Salsa
(recipe follows)
1 cup Mexican crema
1 cup grated Anejo
Restaurant quality
tortilla chips, for serving
Chipotle Salsa:
4 ounces dried chipotle
chiles or 3 cups canned
chipotles, stemmed
2 quarts water
8 roma tomatoes, cored
2 tablespoons salt
teaspoon pepper
12 garlic cloves, peeled
broiler. In ovenproof
platter or flat casserole
dish, spread beans in a
thin layer. Top with salsa. Put under broiler to
heat through. Drizzle
crema over salsa, then
sprinkle with cheese.
Return to broiler until
cheese melts. Serve hot
with tortilla chips for
Makes 8-12 servings
This is a Greek take-off on the ever-popular Seven Layer Tex-Mex bean
dip. You can make this in advance of
serving but make sure you seed and
drain the tomatoes and cucumbers
thoroughly, so they don’t make the
dip watery. We first published the
recipe, from Athenos Original Hummus, in a 2000 article by Leslie Harlib.
Confetti Dip
Makes 10-12 servings
My younger daughter Emily gave me
this recipe. It’s a beauty — it’s studded
with bright bits of green, red and yellow
bell pepper — as well as amazingly flavorful, thanks to plenty of good olive oil and
vinegar, plus a goat cheese base for the
bread rounds that hold the dip.
2 tomatoes, seeded and chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
medium onion, chopped
2 tablespoons chopped fresh basil
FOR CHIPOTLE SALSA: Combine chiles, wa-
11⁄2 cups hummus
1 tablespoon red wine vinegar
ter, tomatoes, salt, pepper
and garlic in saucepan.
Bring to boil, reduce heat
to simmer and cook, uncovered, about 20 minutes. Liquid should be
reduced by 1⁄3 and tomato
skins falling off. Set aside
to cool. When cool, put
mixture into blender or
food processor. Puree until smooth, then pass salsa through a strainer.
Served chilled. Can store
in refrigerator for 5 days.
11⁄2 cups shredded greens, such as
2 1⁄2 tablespoons olive oil
spinach or romaine lettuce
Kosher salt, to taste
ON 12): 150 calories (52.7
percent calories from
fat), 9 g fat, 30 mg cholesterol, 380 mg sodium,
11 g carbohydrates, 4 g
dietary fiber, 1 g sugar, 7
g protein.
cup chopped tomatoes, seeded
Freshly ground black pepper, to taste
cup chopped peeled and seeded
1 French baguette or other country bread
cup chopped red onions
cup crumbled feta cheese
3 tablespoons chopped Kalamata
Crackers or pita triangles, for serving
INSTRUCTIONS: Spread hummus
on serving platter or plate. Layer
greens, tomatoes, cucumbers, red onions, cheese and olives on top of
hummus. Serve with crackers or pita
8 ounces goat cheese, at room
INSTRUCTIONS: Heat oven to 250 degrees. Mix tomatoes, red, yellow and
green peppers, onion, basil, vinegar and
oil in a mixing bowl. Season to taste with
salt and pepper. Marinate for several minutes. Meanwhile, slice baguette into
1⁄2-inch thick rounds. Put on baking sheet
and toast in oven until lightly brown.
Cool. Spread baguettes with goat cheese
and top with a spoonful of tomato salsa.
Salsa can be made several hours ahead.
calories (53.1 percent calories from
fat), 4 g protein, 6 g carbohydrate, 1 g
sugar, 2 g dietary fiber, 5 g fat, 10 mg
cholesterol, 270 mg sodium.
PER SERVING (BASED ON 12): 180 calo-
ries (43.0 percent calories from fat), 9 g
fat, 15 mg cholesterol, 270 mg sodium, 18
g carbohydrates, 2 g dietary fiber, 2 g sugar, 8 g protein.
M 6 | San Antonio Express-News Subscriber Exclusive
Pesto Torta
Salsa di
Makes 12 servings
I have shared this recipe countless times. It
comes from Linda West Eckhardt, cookbook author, former food editor of Texas Monthly magazine and great friend. Linda and I took an 11day food trip to Italy together and she shared
this recipe during one of our many conversations.
cup minced sun-dried tomatoes in olive oil
cup freshly grated Parmigiano-Reggiano
Makes 16 servings or 3 1⁄2 cups
Chef and cookbook author Michael
Chiarello (left) taught this recipe to students at a 2002 Central Market Cooking
School class. It’s wonderful served as a
dip with crisp bread rounds. Or, spread
it on bread, then bake in a 375-degree
oven until the cheese is bubbly and the
bread is golden and crisp. When tossing
with pasta, I like to serve it with a few
pan-grilled scallops or shrimp on top.
cup unsalted butter, at room temperature
1 pound cream cheese, at room temperature
cup dairy sour cream
cup prepared pesto sauce
rind removed
Fresh basil, for garnish
pound Asiago cheese, rind removed
2 tablespoons minced green onions
Sliced French bread or bread sticks, for serving
2 teaspoons minced garlic
INSTRUCTIONS: Spritz a 6-cup mold with veg-
2 teaspoons dried oregano
etable spray. Line the entire surface of the mold
with plastic wrap and spray again. Layer the
minced tomatoes on the bottom and set aside.
Combine in food processor the cheese, butter,
cream cheese and sour cream and process 1
minute, or until well blended. Scrape down
sides and pulse to mix. Spoon half of mixture
into mold over tomatoes. Spread 1⁄2 of pesto over
cheese mixture, then spoon remaining cheese
mixture into mold. Top with remaining pesto.
Cover loosely with plastic wrap and refrigerate
at least 3 hours (may be frozen up to 1 month).
To serve, remove plastic-wrap cover, turn upside down on a plate, then pull mold away and
remove wrap. Garnish with basil and serve with
1 teaspoon freshly ground pepper
1 teaspoon red pepper flakes
1 1⁄2 cups extra-virgin olive oil
INSTRUCTIONS: Pulse both cheese in
food processor to size of fine pea gravel.
Stir in onion and garlic. Add oregano,
rubbing it between your fingers to release its fragrance. Add pepper flakes
and oil and stir well. Let stand, covered,
at room temperature for at least 4 hours
before using. Serve on warm toasted
bread, baked potatoes or tossed with
PER SERVING: 310 calories (85.8 percent calories from fat), 30 g fat, 25 mg
cholesterol, 380 mg sodium, 2 g carbohydrates, 0 g dietary fiber, 1 g sugar, 9 g
PER SERVING: 330 calories (85.2 percent calo-
ries from fat), 32 g fat, 77.5 mg cholesterol, 340
mg sodium, 4.5 g carbohydrates, 1 g dietary fiber, 1.5 g sugar, 7.5 g protein.
pound Parmigiano-Reggiano cheese,
Express-News file photo
San Antonio Express-News Subscriber Exclusive | M 7
Robin’s Tea Punch
Almond Tea
Makes 30 (4-ounce) servings
Makes 8 servings
This recipe comes from my friend Robin Hudnall, who I
met when she was fashion editor at the Express-News in
the ’80s. I’ve used it for many luncheons and get-togethers
since I got it 25 or so years ago. It keeps well and can be
made a day or two before serving.
I got this recipe about 15 years ago from my friend Carol Boudreaux. I’ve used it many times since for everything
from luncheons to showers to a christening brunch. It’s a
favorite of my daughter Jennifer, who is always happy to
take any leftover tea home.
2 (6-ounce) cans frozen orange juice
2 cups water
2 (6-ounce) cans frozen lemonade
3 family-size or 6 regular tea bags
9 (6-ounce) cans water
1 cup sugar
5 cups boiling water
1 teaspoon vanilla
8 tea bags
1 1⁄2 teaspoons pure almond extract
cup sugar
1 teaspoon dried mint
cup fresh lemon juice
6 cups cold water
INSTRUCTIONS: Combine orange juice, lemonade and the
INSTRUCTIONS: Bring 2 cups water to boil. Remove
9 cans of water (or approximately 6 cups of water). Refrigerate overnight. Pour 5 cups boiling water over tea bags;
cover and steep (let set) 15 minutes. Remove tea bags. (I
squeeze the liquid from the tea bags as I remove them.) Stir
sugar and mint into hot tea to dissolve sugar; let set for 15
minutes. Strain mixture, then add to orange juice mixture.
Serve over ice.
from heat and add tea bags. Steep for 15 minutes. Remove
tea bags, squeezing out water from bags, and put tea in
pitcher. Stir sugar into warm tea mixture to dissolve.
Add vanilla, almond extract, lemon juice and 6 cups
cold water. Refrigerate; serve over ice.
NOTE: As a beverage rather than
punch, this serves 8 with refills.
PER SERVING: 50 calories
(0.3 percent calories from
fat), 0 g fat, 0 mg cholesterol, 5 mg sodium, 12 g
carbohydrates, 0 g dietary fiber, 0 g protein.
PER SERVING: 70 calories (0.8 percent calories from
fat), 0.07 g fat, 0 mg cholesterol, 10 mg sodium, 20 g carbohydrates, 0 g dietary
fiber, 19 g sugar, 0 g protein.
M 8 | San Antonio Express-News Subscriber Exclusive
Cold Tomato
Makes 4 servings
I got this recipe sometime in the
’90s. It beats any gazpacho I’ve ever
tried. I only make it when I’m able to
get vine-ripened tomatoes from a farmers market. This makes a great first
course for summer meals. I use a few
croutons for garnish; if desired, garnish
with minced green onions as well.
1 pound vine-ripened tomatoes, cored
and seeded
3 tablespoons tomato paste
2 garlic cloves, halved
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
teaspoon sugar
1 1⁄4 cups cold water, divided use
teaspoon salt, plus additional to
Freshly ground black pepper, to taste
peeled cucumber, cut in pieces
INSTRUCTIONS: In blender or food
processor, combine tomatoes, tomato
paste, garlic, oil, vinegar, sugar, half the
water, 1⁄2 teaspoon salt, pepper and cucumber. Blend at maximum speed 30
seconds or until smooth. Stir in remaining water. Taste and add salt as needed.
PER SERVING: 140 calories (67.8 per-
cent calories from fat), 11 g fat, 0 mg
cholesterol, 190 mg sodium, 10 g carbohydrates, 2 g dietary fiber, 6 g sugar, 2 g
Express-News file photo
San Antonio Express-News Subscriber Exclusive | M 9
Mulligatawny Soup
Makes 8 servings
This is a slight adaptation of a recipe from
www.allrecipes.com (the originator was Lise P.),
and it’s one of my new favorite soups. I went on
the search for a good recipe after tasting a wonderful version at an Indian restaurant in Dallas. It
gets its flavor from curry powder, so use a quality
Sichuan Carrot Soup
with Cream Topping
Makes 16 (1-cup) servings
I combined two favorite recipes to form this version of Sichaun Carrot Soup. The
soup recipe comes from “The Soup Peddler’s Slow & Difficult Soups” by David Ansel. I freeze it in individual servings and keep on hand for a healthful lunch or to
fill out a light dinner. When I want to fancy it up for company, I top it with a
whipped cream/chutney topping from Ann Wilder, who brought the recipe to a
Central Market cooking class. The topping makes the soup very special.
1 cup chopped onion
4 stalks celery, chopped
2 tablespoons olive oil
2 carrots, diced
1 medium onion, peeled and
cup butter
3 tablespoons flour
5 carrots, scraped and chopped
1 tablespoon curry powder
2 white potatoes, well scrubbed
8 cups chicken stock
1 apple, peeled, cored and chopped
cup uncooked white rice
2 skinless, boneless chicken breast halves, cubed
and cut into chunks
1 large sweet potato, peeled and cut
into chunks
6 cups water
1 (2-inch) piece fresh ginger, peeled
INSTRUCTIONS: Pour olive oil into a 3to 4-quart pot. Add onions and carrots
and sweat mixture over medium heat
about 10 minutes. Add white and sweet
potatoes and water and cook until soft.
Add ginger and cook 5 minutes. Remove
from heat. Puree mixture in a blender or
food processor or with immersion blender. Add peanut butter, chile garlic
sauce, sesame oil, salt, brown sugar and
lemon juice. Taste and adjust seasoning.
Top with Cream Topping, if desired.
Salt, to taste
and chopped
Ground black pepper, to taste
1 tablespoon peanut butter
2 pinches dried thyme
2-3 tablespoons chile garlic sauce,
cream together with minced chutney. Put
cream and chutney mixture on the soup
and sprinkle with the toasted coconut.
cup half-and-half or heavy cream, heated (I use
or to taste
1 tablespoon sesame oil
INSTRUCTIONS: Saute onions, celery and carrots
2-3 teaspoons salt, or to taste
in butter in a large soup pot. Add flour and curry,
and cook 5 more minutes. Add chicken stock, mix
well, and bring to a boil. Simmer about 1⁄2 hour.
Add apple, rice, chicken, salt, pepper and
thyme. Simmer 15-20 minutes, or until rice is
done. Just before serving, add hot cream.
1 tablespoon brown sugar, or to
PER SERVING: 320 calories (48.5 percent calories
from fat), 17 g fat, 60 mg cholesterol, 430 mg sodium, 27 g carbohydrates, 2 g dietary fiber, 14 g protein.
1 tablespoon lemon juice, or to
Cream Topping (Optional):
cup heavy cream, whipped to
soft peaks
cup chutney, minced
Unsweetened coconut, toasted in
350-degree oven for 7-10 minutes
TOPPING): 60 calories (42.3 percent
calories from fat), 3 g fat, 0 mg cholesterol, 330 mg sodium, 9 g carbohydrates, 1
g dietary fiber, 3 g sugar, 1 g protein.
(BASED ON 16): 50 calories (80.4 per-
cent calories from fat), 5 g fat, 10 mg
cholesterol, 40 mg sodium, 2 g carbohydrates, 0 g dietary fiber, 0 g sugar, 0 g
M 10 | San Antonio Express-News Subscriber Exclusive
Chicken Avocado
Makes 6-8 servings
Shortly after I was named food editor in
1985, I ran a recipe contest. This recipe, from
a New Braunfels reader, was one of the winners and it remains a personal favorite. One
of the best things about this salad is that it
can be made in advance. I add the avocado
just before serving, but even if it’s added a
few hours ahead and refrigerated, the avocado doesn’t turn dark, thanks to the mayonnaise and sour cream.
2 1⁄2 pounds bone-in chicken breasts (you want
to end up with about 3 cups chopped chicken)
1 cup cooked white rice (see Note)
cup Hellmann’s mayonnaise
3 tablespoons dairy sour cream
cup finely diced green onions with tops
cup diced celery
teaspoon salt
2 large avocados, chopped
INSTRUCTIONS: Put chicken in pan; cover
with water and cook until breasts are tender.
Let cool in cooking liquid for 1 hour, then remove meat from bones and chop into bitesize pieces. Combine chicken with rice, mayonnaise, sour cream, green onions, celery and
salt. Gently stir in avocados. Serve immediately or refrigerate to blend flavors.
NOTE: I cook the rice in the chicken broth
remaining from cooking the chicken breasts.
PER SERVING: 380 calories (54.9 percent
calories from fat), 23 g fat, 100 mg cholesterol, 410 mg sodium, 11 g carbohydrates, 4 g
dietary fiber, 1 g sugar, 32 g protein.
Getty Images
San Antonio Express-News Subscriber Exclusive | M 11
Greek Pasta
Makes 6 servings
Sweet and Sour
Makes 4-6 servings
Makes 12-16 servings
This wonderful recipe for pasta salad
was given to me by a friend and fellow
church member, Lura Barnard, in the
early ’80s. If you want to make this more
of a main-dish salad, include cooked
shrimp (cut into pieces, if large) when you
add the mayonnaise. Use a top-quality extra-virgin olive oil in this salad; the better
the oil, the better the salad.
This is one of my all-time favorite recipes. I got it in the mid-’70s
when I was living in Okinawa from
my friend Marta Welch, who got
the recipe from a Deanna Luke
cooking class. It’s refreshing and
brightens any Asian meal.
8 ounces vermicelli (broken in 3- to 4-inch
2-3 cucumbers, peeled, seeded and
1 teaspoon salt
cup extra-virgin olive oil
2 heaping tablespoons Cavender’s All
1 teaspoon Accent (monosodium
Purpose Greek Seasoning
glutamate), optional
3 tablespoons freshly squeezed lemon
1 (4.25-ounce) can chopped black olives,
1 (2-ounce) jar chopped pimentos, drained
cup mayonnaise (Hellmann’s preferred)
teaspoon red pepper flakes
2 tablespoons red wine vinegar
1 tablespoon soy sauce
2 tablespoons dark Asian sesame
2 teaspoons sugar
4-5 green onions with tops, thinly sliced
INSTRUCTIONS: Put cucumbers
INSTRUCTIONS: Bring a pot of unsalted
water to a boil; add pasta, return to boil
and boil for 6 minutes, or as directed on
package. Drain. Put pasta in bowl and
add olive oil, Greek seasoning and lemon
juice, tossing well. Refrigerate 4 hours.
Toss again, then stir in drained olives, pimentos, mayonnaise and green onions.
Serve, or refrigerate, then serve.
PER SERVING: 410 calories (63.4 percent
calories from fat), 29 g fat, 5 mg cholesterol, 650 mg sodium, 32 g carbohydrates, 3
g dietary fiber, 2 g sugar, 6 g protein.
I got this recipe from Jeannie Eisenberg when she worked for Central Market. I love to serve this at big barbecues
or family get-togethers because it can be
made a day ahead. I store it in a zip-top
plastic bag, then put the slaw with just
part of its juice in a big bowl when ready
to serve. Gundelsheim vinegar is sold at
Central Market.
1 large head cabbage
1 large green bell pepper
1 large red onion
cup sugar
1 cup white vinegar (I use Gundelsheim, a
German vinegar)
1 teaspoon prepared mustard
1 teaspoon celery seed
1 tablespoon salt
1 cup vegetable oil
in large bowl. Sprinkle with salt,
toss lightly and refrigerate 1 hour.
Drain cucumbers.
Combine Accent, if using, red
pepper flakes, vinegar, soy sauce,
sesame oil and sugar; whisk well,
then pour over cucumbers, stir
well and serve.
pepper and red onion, and combine in a
bowl. Sprinkle with sugar. In a small
saucepan, boil vinegar, mustard, celery
seed and salt. Remove from heat and add
oil. Pour over slaw while hot; mix well.
Cover and refrigerate at least 12 hours.
PER SERVING (BASED ON 16): 170 cal-
calories (37.5 percent calories from
fat), 1 g fat, 0 mg cholesterol, 150
mg sodium, 3 g carbohydrates, 1 g
dietary fiber, 2 g sugar, 1 g protein.
ories (69.6 percent calories from fat), 14 g
fat, 0 mg cholesterol, 450 mg sodium, 13
g carbohydrates, 2 g dietary fiber, 10 g
sugar, 1 g protein.
INSTRUCTIONS: Chop cabbage, green
M 12 | San Antonio Express-News Subscriber Exclusive
Cafe Beaujolais’
Makes 12-16 servings
I have served this at more brunches than I can remember and can
barely read my original recipe since it’s stained from years of use.
For Thanksgiving, this is a breakfast staple because I can make this
a week ahead, triple wrap it with foil, and freeze it in the pan. I take
it out of the freezer before going to bed the night before the big feast,
and it makes a simple, delicious quick breakfast snack that my family can’t get enough of. I got this recipe in 1984 from “Café Beaujolais,” (Ten Speed Press) written by Margaret S. Fox and John Bear.
2 1⁄4 cups flour
teaspoon salt
2 teaspoons cinnamon, divided
teaspoon ground ginger
1 cup firmly packed light brown
cup sugar
cup corn oil
1 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon baking powder
1 egg, beaten
1 cup buttermilk
INSTRUCTIONS: Heat oven to
350 degrees. Grease a 9-by-13inch pan well.
In large bowl, mix together
flour, salt, 1 teaspoon of the
cinnamon, ginger, both sugars
and corn oil. Remove 3⁄4 cup of
this mixture, put it in a separate bowl and add walnuts and
remaining 1 teaspoon cinnamon to mixture. Mix well and
set aside.
To remaining flour mixture
in large bowl, add baking soda,
baking powder, egg and buttermilk. Mix to combine all ingredients. Don’t overbeat; small
lumps in the batter are all
Pour batter into prepared
pan. Sprinkle the reserved nut/
cinnamon/sugar mixture evenly over surface. Bake 30-35
minutes or until done. Test
doneness by inserting toothpick near center; it should
come out clean. Sides of cake
also will pull away from pan.
Do not overbake.
16): 290 calories (47.4 percent
calories from fat), 16 g fat, 15
mg cholesterol, 210 mg sodium,
36 g carbohydrates, 1 g dietary
fiber, 21 g sugar, 4 g protein.
Getty Images
San Antonio Express-News Subscriber Exclusive | M 13
Great Granola
Makes about 30 (1⁄2 cup) servings
Hands down, this is the best granola I’ve ever
tasted. It’s an adaptation of a recipe that I got
from www.allrecipes.com. I like this without raisins or dried cranberries, but if you want to include them, add 2 cups of either to the granola after it has completely cooled. I store this in the
freezer to keep it fresh.
8 cups rolled oats
(about 30 ounces)
oven to 325 degrees. In
large bowl, combine
oats, wheat germ, oat
bran, sunflower seeds,
almonds, pecans and
walnuts. In a saucepan,
combine salt, brown
sugar, syrup, honey, oil,
cinnamon and vanilla.
Bring to a boil over medium heat; pour over
cereal and nuts and stir
well. Divide among 4
silicone-lined baking
sheets. Bake for 20
minutes, stirring once
after 10 minutes. Let
cool completely, then
break up and stir in
raisins, if using.
1 1⁄2
cups wheat
germ (about 6
1 1⁄2 cups oat bran
(about 4 1⁄2 ounces)
1 cup sunflower
seeds (about 5
1 cup finely chopped
almonds (about 4 1⁄4
1 cup finely chopped
pecans (about 4
1 cup finely chopped
walnuts (about 4 1⁄2
1 1⁄2 teaspoon salt
cup packed
brown sugar
cup good-quality
real maple syrup
cup honey
cup vegetable oil
1 tablespoon ground
1 tablespoon vanilla
NOTE: Granola doesn’t
get crisp until it cools.
calories (45.8 percent
calories from fat), 17 g
fat, 0 mg cholesterol,
120 mg sodium, 35 g
carbohydrates, 6 g dietary fiber, 9 g protein.
Getty Images
M 14 | San Antonio Express-News Subscriber Exclusive
Oatmeal Pancake
Simple Muffin
Makes 4 servings
Makes 36 (5-inch) pancakes
I first sampled this recipe, from Wolferman’s, at a food conference in Kansas
City back in the ’80s. It received rave
reviews from food editors there and my
family, once I got home. It’s a great
brunch dish as it goes together quickly
and looks more impressive than the ingredients would make it seem.
I got this recipe from www.southernfood.about
.com. This is a favorite recipe of my husband
Mark and daughter Emily, who both love the earthy nuttiness of these pancakes. Each 2 cups of
Mix (the Mix makes 6 cups total) makes about 12
(5-inch) pancakes. This is nice to give as a gift,
with instructions on how to make the pancakes.
4 cups quick-cook oats
2 cups flour
2 cups whole-wheat
1 cup dry nonfat milk
2 tablespoons
4 1⁄2 teaspoons salt
3 tablespoons baking
teaspoon cream of
2 eggs
cup vegetable oil
2 cups pancake mix
1 cup water
FOR MIX: Combine
oats, both flours, dry
milk powder, cinnamon,
salt, baking powder and
cream of tartar. Refrigerate or freeze in airtight container.
8 thin slices Black Forest or lightly
a medium mixing
bowl, beat eggs. Beat
in vegetable oil gradually. Alternately stir
in 2 cups pancake
mix and water. Using
about 2-3 tablespoons of mix for
each pancake, pour
onto a lightly greased
skillet or griddle over
medium-high heat;
cook until the tops
show broken bubbles
around the edge and
bottom is browned.
Turn and cook about
2 minutes more, until
golden brown.
smoked ham
2 English muffins, split and toasted
12 fresh asparagus spears, cooked
cup mayonnaise (no substitutes)
1 tablespoon chopped pimento
cup shredded Cheddar cheese
Pinch of pepper
1 egg white
INSTRUCTIONS: Place two ham slices
on each muffin half. Trim asparagus to
the length of muffin; arrange these
spears on each.
In a small bowl, combine mayonnaise, pimento, cheese and pepper. In
another bowl, beat egg white until stiff
peaks form and fold into mayonnaise
mixture; divide evenly among sandwiches, leaving asparagus tips exposed.
Broil until topping is puffed and
golden brown. Serve immediately.
calories (55 percent
calories from fat), 7 g
fat, 35 mg cholesterol, 370 mg sodium,
10 g carbohydrates, 1
g dietary fiber, 3 g
PER SERVING: 360 calories (69.1 per-
Paul Strowger / Getty Images
cent calories from fat), 17 g protein, 11 g
carbohydrate, 1 g sugar, 2 g dietary fiber, 28 g fat, 40 mg cholesterol, 1,000
mg sodium.
San Antonio Express-News Subscriber Exclusive | M 15
Eggs Sardou Casserole
Makes 10-12 servings
When I interviewed Elizabeth Alston, former food editor for
Woman’s Day magazine, about her “Breakfast with Friends”
book, she told me about this recipe, which I’ve slightly adapted.
It’s great for brunch, served with spiral-sliced ham, Cheese Grits
(see recipe in Sides), fresh fruit salad and rolls.
Bottom Layer:
5 tablespoons butter
1 cup chopped onion
1 cup sliced green onions
2 teaspoons minced garlic
1 (10-ounce) package frozen
chopped spinach, thawed and
squeezed dry
2 (9-ounce) packages frozen
artichoke hearts (see Note)
cup chicken broth
Freshly ground black pepper, to
Salt, to taste
1 dozen hard-cooked eggs, peeled
Top Layer:
5 tablespoons butter, divided use
cup flour
1 1⁄2 cups heavy cream
1 1⁄2 cups chicken broth
cup freshly grated
Parmigiano-Reggiano cheese
2 1⁄2 tablespoons freshly squeezed
lemon juice
1 tablespoon chopped fresh thyme
leaves (fresh are best, or
substitute 1⁄2 teaspoon dried
thyme leaves)
Freshly ground black pepper, to
Salt, to taste
FOR BOTTOM LAYERS: Heat oven to 350 degrees and lightly butter 13-by-9-by-2-inch ovenproof
dish. Melt butter in Dutch oven or
pot over medium heat. Stir in onions, green onions and garlic. Cover pot and cook about 5 minutes,
stirring every now and then to
check to make sure onions and
garlic are not browning, but become soft and tender. Stir in spinach, artichoke hearts and chicken
broth. Cover and cook about 4-5
minutes or until there is just a little bit of moisture in the mixture.
Add salt and pepper, to taste.
Spread mixture as evenly as you
can into prepared dish. Slice eggs
(an egg slicer is great) and spread
them on top of spinach artichoke
mixture, covering it as much as
possible. It’s fine if they overlap a
FOR TOP LAYER: Using Dutch
oven or pot, melt 3 tablespoons
butter over medium heat. Stir in
flour and cook, stirring constantly
for 2 minutes, making a roux.
Pour in cream and chicken broth
and whisk sauce until it is well
blended and no lumps are seen.
Bring sauce to a boil until sauce
starts to thicken, reduce heat and
let simmer about 2-3 minutes, stir-
ring constantly so it
won’t stick.
Remove from
heat and let set 5
minutes. Add
cheese, remaining 2 tablespoons butter
(cut into pieces),
lemon juice, thyme and
salt and pepper to taste. Blend together and then carefully spoon or
pour it over artichoke and hardcooked eggs in casserole dish so all
areas are covered. Cover casserole
dish with aluminum foil and bake
30 minutes until well heated, then
uncover dish and bake it for about
10-15 minutes longer until it is
bubbling nicely. Take it from oven
and let it rest for about 5-10 minutes before serving. If desired, this
can be made a day or two ahead of
serving and refrigerated. Bake until bubbly and golden.
Isabel Pavia /
Getty Images
tichoke hearts in brine. Drain
them, rinse them well with water,
pat them dry and quartered them.
Don’t cook them with the spinach
mixture; instead, spread the spinach mixture in the pan, then top
the mixture with the artichoke
hearts, then with the hard-cooked
320 calories (72.3 percent calories
from fat), 26 g fat, 285 mg cholesterol, 370 mg sodium, 12 g carbohyNOTE: If you can’t find frozen arti- drates, 4 g dietary fiber, 2 g sugar,
choke hearts, substitute 2 cans ar- 11 g protein.
M 16 | San Antonio Express-News Subscriber Exclusive
Classic Scones
Makes 8-12 servings
Makes 6-9 servings
I’ve tried many scone recipes during the years and this one, which I
slightly adapted from the 1997 edition of “The All New All Purpose Joy
of Cooking” by Irma S. Rombauer, Marion Rombauer Becker and Ethan
Becker, is my favorite. If you want, cut out individual scones with a sharp
biscuit cutter and place them an inch apart on the baking sheet. I’ve even
cut these into heart shapes for showers. I like to serve these with Devon
or Mock Devon Cream, seedless raspberry jam and lemon curd.
2 cups flour
cup sugar
1 tablespoon baking powder
teaspoon salt
6 tablespoons (3⁄4 stick) cold
unsalted butter, cut into
1 large egg
cup heavy cream
2-3 teaspoons cream or milk,
for brushing
Sugar (preferably coarse
sugar), for sprinkling
rack in center of oven. Heat
oven to 425 degrees.
Whisk flour, sugar, baking
powder and salt together thoroughly in large bowl. Cut in
butter with 2 knives or a pastry blender, tossing pieces with
flour mixture to coat and separate them as you work, until
largest pieces are the size of
peas and the rest resemble
breadcrumbs. Do not allow
butter to melt or form a paste
with flour.
In separate bowl, whisk to-
gether egg and heavy cream. Add
contents to dry mixture and mix
with a rubber spatula, wooden
spoon or fork just until the dry
ingredients are moistened.
Gather dough into ball
and knead it gently against
sides and bottom of bowl
5-10 times, turning and
pressing any loose pieces
into dough each time until they adhere and bowl
is fairly clean. Do not
overwork dough.
Transfer to lightly
floured surface and pat
dough into an 8-inch
round about 3⁄4-inch thick.
Place on ungreased baking
sheet and cut into 8 or 12
wedges. Brush tops with cream
and sprinkle with sugar. Bake
until tops are golden brown, 1215 minutes. Best when served
This sweet cornbread is one of my
most requested recipes. Everyone who
tastes this says they “must have” the
recipe. It’s as much cake as cornbread,
and was given to me 25 years ago by
my friend Rickie Leonard, who’s a
fabulous cook. It is correct with
only three tablespoons cornmeal.
I sometimes double the recipe
and bake it in a 9-by-13-inch
pan, which lengthens the
baking time.
2 cups Bisquick
cup sugar
3 tablespoons
1 cup butter, melted
and cooled
1 cup milk
2 eggs, beaten
Heat oven to 350 degrees. Combine biscuit mix, sugar and
cornmeal well in bowl.
Stir butter and milk into
mixture. Add beaten eggs.
Pour into greased 9-inch
square pan. Bake until done, about
30-40 minutes. Cut in squares to serve.
PER SERVING (BASED ON 9): 360 calo-
200 calories (45 percent calories
from fat), 3 g protein, 27 g carbohydrate, 1 g dietary fiber, 10 g
fat, 45 mg cholesterol, 290 mg
ries (63.5 percent calories from fat), 27 g fat,
105 mg cholesterol, 360 mg sodium, 30 g
carbohydrates, 0 g dietary fiber, 10 g sugar,
5 g protein.
San Antonio Express-News Subscriber Exclusive | M 17
Pecan Pie
Makes 12-16 servings
Makes 36 mini muffins
Former Taste editorial assistant and
wonderful friend Barbara Boatright
often brought this great, hearty cornbread to office potlucks. If desired,
you can sprinkle a little additional
cheese on top before baking so it will
be cheesy on top, but I don’t. This is
also wonderful made into muffins or
mini muffins; it makes a ton of them.
It’s great hot, warm or at room temperature.
This recipe comes from Barbara Harris,
who ran a number of successful restaurants
in San Antonio beginning
with Daisy Tea Room and
ending with Sugarbakers
Café and Bakery at the
Quarry Market. These muffins go together in minutes Harris
and are great served with a
salad plate. Harris didn’t mention toasting the
pecans, but taking the extra few minutes to
bake them pulls out their nutty flavor.
1 pound Owen’s sage sausage
1 stick butter (1⁄2 cup), melted
1 large onion, chopped
1 large green bell pepper, chopped
cup packed brown sugar
2 eggs
3 (6-ounce) envelopes Martha White
yellow cornbread mix
cup flour
3 eggs
teaspoon vanilla
1 (14.75- to 16-ounce) can creamed
1 cup pecan pieces (see Note)
INSTRUCTIONS: Heat oven to 375 degrees.
cup milk
4-6 tablespoons diced pickled
jalapeño peppers, drained (or more or
less to taste)
2 cups shredded sharp cheddar cheese
Express-News file photo
INSTRUCTIONS: Heat oven to 375 degrees. Brown
sausage in large skillet, breaking up well. Remove
sausage when cooked and add onion and bell pepper to drippings and saute until tender.
In large bowl, combine cornbread mix, eggs, corn
and milk. Stir in sausage, onion mixture, jalapeños
and cheese. Put into greased 9-by-13-inch pan (you
need a deep pan; if it’s too much for the pan [and it
may well be; it is for me unless I use a really deep
pan]), put the rest of the batter in a small greased
Corningware pan or muffin tins and
bake separately. Bake for 35-45 minutes
or until done, checking that it’s set and
golden brown but not overbaked.
PER SERVING (BASED ON 16): 320 cal-
ories (49.2 percent calories from fat), 17 g
fat, 75 mg cholesterol, 650 mg sodium,
28 g carbohydrates, 3 g dietary fiber, 9 g
sugar, 12 g protein.
In mixing bowl, stir together butter and
brown sugar. Add eggs and mix well. Fold in
flour. Add vanilla and pecans.
Drop by 2-teaspoon scoop (or put 2 teaspoons) into greased mini muffin tins. Bake
until set and golden around edges, 10-12 minutes.
NOTE: Toasting the pecans in the oven for
about 5 minutes intensifies their nuttiness.
Watch carefully because they burn quickly.
PER SERVING: 70 calories (62.1 percent calories from fat), 5 g fat, 20 mg cholesterol, 5
mg sodium, 6 g carbohydrates, 0 g dietary fiber, 1 g protein.
M 18 | San Antonio Express-News Subscriber Exclusive
Deviled Eggs
Makes 24 servings
Normally when I prepare
something like deviled eggs, I
don’t bother to use a recipe. But
these deviled eggs are so good, I
follow this recipe to the letter.
12 hard-cooked eggs
cup mayonnaise (no
substitutes; I prefer Hellmann’s)
2 teaspoons finely minced onion
2 teaspoons minced sweet
1 teaspoon sweet pickle juice
1 teaspoon dry mustard
teaspoon salt
teaspoon black pepper
Paprika, for sprinkling
half lengthwise; remove yolks to
bowl. Set whites aside.
While warm, mash yolks well
with fork or potato masher; stir
in mayonnaise, onion, pickle,
pickle juice, dry mustard, salt
and pepper, stirring or whisking
well to make the mixture light.
Spoon or pipe mixture into
egg white halves. Sprinkle with
paprika. Chill until ready to
PER SERVING: 70 calories
(78.5 percent calories from fat),
6 g fat, 110 mg cholesterol, 115
mg sodium, 1 g carbohydrates, 0
g dietary fiber, 3 g protein.
Express-News file photo
San Antonio Express-News Subscriber Exclusive | M 19
Aunt Helen’s
Makes 6 servings
This comes from my friend Linda
West Eckhardt, who published it in
“The Only Texas Cookbook.” Linda
says it “destroyed my prejudice against
canned beans. Aunt Helen’s reputation
was made with this recipe.” It’s a good
enough recipe that I actually follow it.
Until I got this one, I just threw ingredients together for baked beans, which
tasted good, but not nearly as good as
these beans.
1 (28-ounce) can pork and beans
Express-News file photo
Gulliver’s corn can be made in advance and is a great addition to a Thanksgiving dinner.
Gulliver’s Corn
2 slices bacon, chopped
Makes 8-10 servings
1 green bell pepper, chopped
Rudy’s Country Store and BBQ has never shared its recipe for creamed corn, but this one is close
enough to work for me. I got this recipe from Diane Phillips, who taught it at a class at Central Market Cooking School that focused on dishes that can be made well ahead of Thanksgiving dinner.
1 small onion, chopped
1 tablespoon brown sugar
1 teaspoon chili powder
cup ketchup
cup water
1 small jalapeño, chopped fine
INSTRUCTIONS: Heat oven to 325 de-
grees. Mix beans with their juice, bacon, bell pepper, onion, brown sugar,
chili powder, ketchup, water and jalapeño. Put in 1 1⁄2-quart casserole dish and
bake, uncovered, for 3 hours. Stir often.
PER SERVING: 200 calories (20.8 per-
cent calories from fat), 5 g fat, 15 mg
cholesterol, 920 mg sodium, 35 g carbohydrates, 6 g dietary fiber, 16 g sugar, 8
g protein.
Butter, for pan and
INSTRUCTIONS: Heat oven to 350
TO DO AHEAD: Refrigerate
dotting top of casserole
Butter an ovenproof baking dish.
Sprinkle 2-3 tablespoons Parmesan
over the butter, tilting the pan to
distribute the cheese. Bring whipping cream to a boil. Reduce heat
and add corn. Simmer 5 minutes.
Stir in salt and sugar. Make a paste
out of the butter and flour by stirring the flour into the melted butter
for an uncooked roux, and stir into
the corn and cook until thickened.
Turn corn into ovenproof dish,
sprinkle with remaining cheese and
dot with butter. Bake 30 minutes or
until bubbling and golden brown.
the unbaked casserole for 3
days, or freeze for 1 month. Can
be made in individual ramekins
or an ovenproof souffle dish.
cup grated
Parmesan cheese,
divided use
1 1⁄2 cups heavy cream
(see Note)
2 (16-ounce) bags
frozen kernel corn,
2 teaspoons salt
1 teaspoon sugar
3 tablespoons flour
mixed with 3
tablespoons melted
butter or margarine
NOTE: If you would prefer to
use a lower-fat product, try using whole milk; it is not as luxurious, but it does the job.
10): 270 calories (61.2 percent
calories from fat), 18 g fat, 60
mg cholesterol, 550 mg sodium,
22 g carbohydrates, 2 g dietary
fiber, 4 g sugar, 5 g protein.
M 20 | San Antonio Express-News Subscriber Exclusive
Wedding Rice
Cheese Grits
Makes 6 servings
Makes 12-16 servings
I’m not sure what the original name of
this recipe was, but we always refer to this
as Wedding Rice because friend Marjorie
Wilson brought it to my family’s home the
day Mark and I were married. It goes together quickly and is a wonderful side dish
to most any kind of chicken entrée. The
original recipe called for a drained 4-ounce
can of sliced mushrooms instead of fresh
mushrooms; if using canned, add them to
the baking dish just before baking.
I combined several recipes to come up
with this one. I like to serve this with
Grillades (see recipe in Main Dishes). It’s
also good served at brunch with nearly
any egg dish.
5 3⁄4 cups water
1 1⁄2 cups quick-cook grits (NOT instant)
cup butter
12 ounces Velveeta cheese, cut in chunks
4 ounces sharp Cheddar cheese, shredded
1 stick butter
2 teaspoons seasoned salt
1 cup Minute rice
1 teaspoon salt
1 large onion, diced
1 tablespoon Worcestershire sauce
4 ounces white button mushrooms, sliced
1 (10.5-ounce) can chicken rice soup
teaspoon Tabasco sauce
1 (4-ounce) can diced green chiles,
1 soup can water
Onion salt, to taste
3 eggs, beaten
Pepper, to taste
INSTRUCTIONS: Bring water to boil,
Salt, to taste
stir in grits; reduce heat to low. Cover
and cook 5-6 minutes, stirring several
times. Remove from heat; add butter,
cheese, seasoning salt, salt, Worcestershire, Tabasco and chiles to grits. Cover;
let melt 20 minutes. When melted, stir
well and partially cool.
Heat oven to 375 degrees. Fold eggs into cooled grits. Pour into 9-by-13-inch
dish. Bake 50 minutes or until top is
lightly browned. (Grits can be made in
advance and refrigerated, then baked the
next day.)
Garlic salt, to taste
INSTRUCTIONS: Melt butter in skillet.
Add rice and onion and sauté for several
minutes, stirring frequently. Add mushrooms and saute mixture until onions are
tender. Add chicken rice soup, the soup can
of water, onion salt, pepper, salt and garlic
salt to taste. Heat oven to 350 degrees. Pour
rice mixture into buttered baking dish and
let stand a few minutes until rice is soaked.
Bake until done, about 45 minutes.
PER SERVING: 240 calories (59.8 percent
PER SERVING: 240 calories, 9 g protein,
calories from fat), 16 g fat, 45 mg cholesterol, 290 mg sodium, 21 g carbohydrates, 1 g
dietary fiber, 2 g sugar, 4 g protein.
Glow Cuisine / Getty Images
18 g cabohydrate, 1 g sugar, 1 g dietary fiber, 14 g fat, 75 mg cholesterol, 1,090 mg
San Antonio Express-News Subscriber Exclusive | M 21
Cauliflower Gratin
With Almond Crust
Makes 6-8 servings
I first tasted this when friends Marilyn and the late
John Angel hosted our supper club in their home for Valentine’s Day. Everything was delicious, but the stand-out
dish was this delicious gratin, which they got from Southern Living magazine. Making it even better? It can be prepared in advance and baked before serving. You don’t
have to love, or even like, cauliflower to enjoy this recipe.
cup butter
1 head cauliflower (about 2 1⁄4 pounds), separated into
1 small onion, chopped
2 garlic cloves, minced
2 tablespoons flour
2 teaspoons chopped fresh thyme
teaspoon salt
cup whipping cream
1 cup (4 ounces) shredded Gruyère cheese
cup Japanese bread crumbs (panko)
cup sliced almonds
cup grated Parmesan cheese, preferably
INSTRUCTIONS: Heat oven to 400 degrees.
Melt butter in a large skillet over medium-high heat.
Add cauliflower, onion and garlic; sauté 10 minutes or until golden and just tender. Sprinkle with flour, thyme and
salt; stir well. Remove from heat.
Spoon cauliflower mixture into an 11-by-7-inch baking
dish and drizzle with cream. Sprinkle with Gruyère
cheese, bread crumbs, almonds and Parmesan, in that order. Bake about 30 minutes or until golden.
PER SERVING (BASED ON 8): 260 calories (62.6 percent
calories from fat), 18 g fat, 55 mg cholesterol, 290 mg sodium, 15 g carbohydrates, 3 g dietary fiber, 10 g protein.
Getty Images
M 22 | San Antonio Express-News Subscriber Exclusive
Country Quiche
Makes 6-8 servings
Country Quiche, which I first published in 1994, is
simple but delicious. This is one of those recipes where
it’s important not to substitute ingredients. There’s no
other cheese that’s quite as good in this recipe as the
Gruyere, no mustard that tastes as good as the Dijon,
no milk that’s as good as the half-and-half. You get the
point. It came from “Cooking with Love” by Francis
2 potatoes, peeled and thinly sliced
1 onion, thinly sliced
teaspoon salt, divided use
2 tablespoons butter
3 eggs
1 cup half-and-half
3 tablespoons Dijon mustard
Parsley flakes, to taste
Freshly ground pepper, to taste
1 partially baked 9-inch pie shell, baked until firm but not
Linguine with Pink Shrimp
Makes 4 servings
This recipes comes from a Central Market Cooking School class taught by
Giuliano Hazan. This recipe goes together in less than 30 minutes and proves
that you don’t have to go to much work to produce a delicious, company-worth
entrée. Part of the shrimp in the sauce is finely chopped, giving the sauce a
meat-sauce like consistency. This is from his “Giuliano Hazan’s Thirty Minute
Pasta” cookbook.
pound large shrimp
2 medium cloves garlic
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
cup dry white wine
Salt, to taste
Freshly ground black pepper, to taste
1 pound linguine
6-7 sprigs flat-leaf Italian parsley
1 cup heavy cream
cup top quality diced ham (I like Black Forest ham)
INSTRUCTIONS: Fill a pot for the
cup grated Gruyere cheese
pasta with about 6 quarts of water,
place over high heat and bring to a
boil. Peel and devein the shrimp. Cut
1⁄3 of the shrimp into 1⁄2-inch pieces
and leave the rest whole. Peel and
lightly crush garlic cloves. Put olive
oil in 12-inch skillet, add garlic and
place over medium-high heat. Sauté
until garlic cloves are lightly browned
on all sides, then remove them and
While garlic is sautéing, dissolve
tomato paste in white wine. After removing garlic cloves, add wine with
dissolved tomato paste to pan and
cook until liquid has reduced by
INSTRUCTIONS: Season potatoes and onion with 1⁄4
teaspoon salt. Saute potato and onion in butter until
tender and lightly browned, about 20 minutes. Cool
Heat oven to 375 degrees. Mix eggs, half-and-half,
mustard, parsley, remaining 1⁄4 teaspoon salt and pepper; set aside. Put potato mixture in pie crust, then
ham, and then cheese. Top with cream mixture.
Bake for 35-40 minutes or until set. Remove from oven and let set 10 minutes before slicing.
PER SERVING (BASED ON 8): 310 calories (54.9 per-
cent calories from fat), 19 g fat, 120 mg cholesterol, 660
mg sodium, 25 g carbohydrates, 1 g dietary fiber, 2 g
sugar, 11 g protein.
about half. Add the whole shrimp
and season with salt and pepper.
Cook until shrimp have turned pink,
2-3 minutes, then remove pan from
When the water for the pasta is
boiling, add about 2 tablespoons salt,
add linguine, and stir until all strands
are submerged. Cook until al dente.
Finely chop enough parsley to measure 2 tablespoons. Use a slotted
spoon to transfer the cooked shrimp
to a food processor. Pulse until
shrimp are chopped to a medium-fine
consistency, then return them to the
pan. Place pan back over mediumhigh heat and add the cream. Cook
until cream has reduced by about
half, then add the raw shrimp and
parsley. Season lightly with salt and
cook until shrimp pieces turn pink,
1-2 minutes, then remove pan from
heat. When pasta is done, drain well,
toss with sauce, and serve at once.
PER SERVING: 810 calories (35.9
percent calories from fat), 32 g fat,
210 mg cholesterol, 310 mg sodium,
90 g carbohydrates, 4 g dietary fiber,
35 g protein.
Linguine with pink
shrimp sauce
(recipe) from
"Thirty Minute
Pasta" by Giuliano
Joseph De Leo /
Stewart, Tabori & Chang
M 24 | San Antonio Express-News Subscriber Exclusive
Karen’s Asian
Makes 8 servings
I developed this recipe back in the ’80s as
a way to incorporate some of my favorite
Asian flavors. It was a favorite of my daughter Jennifer. It’s great served with steamed
jasmine rice and Asian Cucumber Salad (see
recipe in Sides).
cup vegetable oil
2-3 tablespoons dark Asian sesame oil
cup soy sauce
4-5 garlic cloves, minced
1 (1 1⁄2 to 2-inch) piece fresh ginger root, peeled
and minced
Black pepper, to taste
8 (4- to 5-ounce) 1-inch thick salmon fillets or
INSTRUCTIONS: Combine both oils, soy
sauce, garlic, ginger and pepper. Remove and
reserve 2-3 tablespoons marinade. Place salmon in glass dish; pour remaining marinade
over and marinate for about 4 hours. Remove
salmon from marinade.
Brush grill grate with oil and heat grill to
medium-high (you can hold your hand about
1 inch above the grill grate). Put salmon, skin
side down, on grill and cover. Cook, without
turning, about 10-15 minutes or until salmon
just starts to release its fat (the opaque, whitish thick liquid) and/or flesh flakes easily.
Brush with reserved marinade before serving.
PER SERVING: 170 calories (43.8 percent
calories from fat), 8 g fat, 50 mg cholesterol,
230 mg sodium, 0 g carbohydrates, 0 g dietary fiber, 0 g sugar, 23 g protein.
Zoryana Ivchenko / Getty Images
San Antonio Express-News Subscriber Exclusive | M 25
Crispy Cheesy
Makes 4 servings
I’m including this because it’s a recipe that
kids can easily make. Our daughters Jennifer
and Emily frequently made this to give me a
head start on dinner before I got home from
work. I never used a recipe but when our
younger daughter was going to make it for
the first time, I wrote down the directions
for her. I treasure the faded piece of paper
it’s on. Butter stained, it has a note from my
husband that reads, “Em, Looking forward
to dinner. Can’t wait. Love ya, Dad.”
4 boneless, skinless chicken breasts
1 cup stuffing mix
cup Parmesan cheese
2 cloves garlic, minced (see Note)
4 tablespoons butter, melted
INSTRUCTIONS: Heat oven to 350 degrees.
Pat chicken dry with paper towels. With rolling pin or in food processor, crush stuffing
mix. Combine stuffing mix, cheese and garlic.
Dip chicken into butter well, then roll in
stuffing mix. Place on baking sheet. Sprinkle
chicken with remaining crumbs and butter.
Bake until done, about 40-55 minutes, depending on size of chicken breasts.
NOTE: This is better when garlic is added,
but I omitted it when my daughters were
younger because I didn’t want them using a
knife while I wasn’t there to supervise.
PER SERVING: 290 calories (42.7 percent
calories from fat), 14 g fat, 105 mg cholesterol, 390 mg sodium, 10 g carbohydrates, 1 g
dietary fiber, 1 g sugar, 31 g protein.
Express-News file photo
Pixie’s Chicken
INSTRUCTIONS: Dry thighs thorough-
Makes 4 servings
This is one of the best recipes for chicken I’ve ever
tasted. I got the recipe from Pixie Koch, co-manager
of the cooking school at Central Market when it
opened; she called it River Rat Chicken because it
was a favorite family dish when they were at the river, but I just call it Pixie’s Chicken. Rather than marinate the chicken, you grill it, then toss it into a herby vinaigrette. This dish can be served hot or at
room temperature, making it perfect for entertaining.
ly. Sprinkle the thighs skin side up with
salt and pepper. Place skin side down
on a medium-hot fire for 10 minutes,
sprinkle other side with salt and pepper,
turn over and cook for another 10 minutes. Take off the fire and test by cutting
on either side of bone. If juices run
clear, even though meat is still pink, it’s
done. The key to doneness is the clear
juice. If it needs more time, grill in 5minute increments and test again.
8 bone-in, skin-on chicken thighs
Salt, to taste
Freshly cracked black pepper, to taste
6 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon minced garlic
1 tablespoon capers, chopped
2 tablespoons chopped mixture of fresh basil,
rosemary and oregano
Lemon quarters, for garnish (optional)
FOR VINAIGRETTE: While thighs are
cooking, mix olive oil, balsamic vinegar,
garlic, capers and herbs together. Remove thighs from grill and ladle vinaigrette over thighs. Can be served hot or
at room temperature.
PER SERVING: 260 calories (56.8 per-
cent calories from fat), 16 g fat, 130 mg
cholesterol, 200 mg sodium, 1 g carbohydrates, 0 g dietary fiber, 1 g sugars, 27
g protein.
M 26 | San Antonio Express-News Subscriber Exclusive
Italian Lasagna
Makes 10 servings
This is a slight adaptation of a recipe from the TimeLife series “Recipes: The Cooking of Italy.” After tasting
authentic lasagna in Italy, I searched to find a recipe that
tasted like the lasagna found in Italy. This one does. It is
correct with only a small amount of tomato paste in it.
1 (8.8-ounce) package dry Rustichella d’abruzzo lasagna
noodles, available at Central Market (see Note) or about
9-12 sheets lasagna noodles from Fresh Pasta, or as
needed (recipe accompanies)
6 quarts water
1 tablespoon salt
Sauce (recipe follows)
Besciamella (recipe follows)
cup grated Parmigiano-Reggiano cheese
2 tablespoons butter
5 tablespoons butter
6 tablespoons flour
pound smoked ham,
INSTRUCTIONS: Cook lasagna
noodles in boiling salted water, stirring to prevent sticking. When just
tender, or al dente, drain, then rinse
under cold water. Drain and lay out
separately on paper towels. Prepare
Sauce and Besciamella. Heat oven to
350 degrees. Generously butter a 9by-13-inch pan. Spread a layer of
Sauce 1⁄4-inch thick. Spread with 1
cup Besciamella. Lay 1⁄3 of noodles
on top. (If using Fresh Pasta, lay
noodles in pan to cover; you may
need to trim to make them fit.) Repeat Sauce, Besciamella and noodles
twice; top with another layer of
Sauce and Besciamella. Sprinkle
with cheese. Bake 30 minutes or
until Sauce is bubbling hot. Let set
at room temperature a few minutes
before serving.
2 cups milk
1 cup finely chopped onion
1 cup heavy cream
FOR SAUCE: Melt butter in heavy
1 teaspoon salt
skillet. Add ham, onion, carrots and
celery; cook, stirring often, 10 minutes or until lightly browned. Remove; set aside. To same skillet, add
olive oil, then ground round and
ground pork. Lightly brown meats,
breaking up very well. Add wine;
increase heat and boil briskly until
liquid evaporates, stirring often.
Add browned ham, onion, carrot
and celery you had set aside, beef
stock and tomato paste. Bring to
boil over high heat; reduce heat and
simmer, partially covered, 30-45
minutes, stirring occasionally. You
want a sauce with body, but one
that is not completely dry. Season
cup finely chopped
cup finely chopped
Pepper, to taste
Pinch of nutmeg
2 tablespoons olive oil
pound ground round
pound lean ground pork
cup dry white wine
2 cups beef stock
2 tablespoons tomato
Pinch of nutmeg
Salt, to taste
Freshly ground pepper, to
Getty Images
with nutmeg and add salt and pepper, to taste. Set aside.
saucepan, melt butter; stir in flour.
Add milk and cream, beating with
wire whisk. Return to medium-high
heat and cook, stirring constantly.
When sauce comes to a boil and
thickens into a smooth cream sauce,
reduce heat and simmer, stirring,
2-3 minutes. Remove from heat.
Season with salt, pepper and nutmeg.
NOTE: When making this dish, I
normally make pasta from scratch,
using the accompanying recipe.
When I don’t make my own pasta, I
like to use the flat dry Rustichella
d’abruzzo lasagna noodles from Italy that are available at Central Market. The sheets of pasta are thinner
and more tender than many other
lasagna noodles; if you don’t use
those, preferably use a lasagna noodle without the frilly edge, which
would detract from the texture of
this lasagna. Fresh pasta (available
in the deli area of Central Market)
also can be substituted. The Sauce
is also delicious served atop pasta.
If serving as a pasta sauce, cook
Sauce as directed, then stir in 1 cup
heavy cream; heat thoroughly.
PER SERVING: 410 calories (53.1
percent calories from fat), 25 g fat,
90 mg cholesterol, 530 mg sodium,
29 g carbohydrates, 2 g dietary fiber,
18 g protein.
San Antonio Express-News Subscriber Exclusive | M 27
Fresh Pasta
Makes 1 1⁄2 pounds pasta or enough for 2-3 lasagnas
This recipe is slightly adapted from one from Lidia Bastianich
that I found at www.Lidiasitaly.com.
3 cups flour
3 large eggs, lightly beaten
cup extra-virgin olive oil
7 tablespoons very cold water, plus more as needed
INSTRUCTIONS: Put flour in bowl of food processor and process
for a few seconds to aerate. Mix eggs, olive oil and 7 tablespoons
water in measuring cup or spouted container. Start food processor
running and pour in liquids through the feed tube. Process for 30
to 40 seconds until a soft dough forms and gathers on the blade.
If the dough does not gather and is wet and sticky, process in
more flour in small additions. If it is dry and stiff, process in more
water, by spoonfuls.
Turn dough out on a lightly floured surface and knead by hand
for a minute until it’s smooth, soft and stretchy. Press it into a
disk, wrap in plastic wrap, and let rest at room temperature for
30 minutes before using. For later use, refrigerate for up to a day
or freeze it for a month or more. Defrost frozen dough in the refrigerator; return to room temperature before rolling.
To roll dough in a standard home pasta roller, cut it into 6 pieces. Keeping dough lightly floured, roll pieces at progressively narrower settings, gradually stretching them into strips about 20-24
inches long and as wide as your pasta maker allows. Cut each
strip in half crosswise so you have 12 strips, about a foot in
length. Lay them flat on a lightly floured surface and keep covered
with towels.
One at a time, slice the strips lengthwise in half, using a sharp
knife or a rotary pasta cutter and a ruler to guide the blade. You
should get 2 such ribbons from each strip, giving you a total of
about 24.
NOTE: You will have some leftover pasta, which can be cut into
shapes of your choice. If not using immediately, freeze on a tray,
then pack in plastic bags and store in the freezer until you cook it.
PER 1⁄2 POUND PASTA: 650 calories (27.8 percent calories from
Glow Cuisine / Getty Images
fat), 20 g fat, 215 mg cholesterol, 70 mg sodium, 96 g carbohydrates, 3 g dietary fiber, 19 g protein.
M 28 | San Antonio Express-News Subscriber Exclusive
Green Chile Stew
Makes 10-12 servings
This is an adaptation of a recipe I got from Central
Market. This also can be made with cubed chicken
breasts, but pork gives a better flavor. This is great served
with hot tortillas and Mexican rice. Don’t omit the crema
and cilantro; it makes it special.
1 (3-pound) Boston pork
butt, cut into 1-inch cubes
2 tablespoons vegetable
oil, divided use
2 large onions, chopped
2 cloves garlic, minced
3 (14-ounce) cans chicken
12-18 Hatch green chiles,
roasted, peeled, seeded
and chopped (or to taste)
4 large tomatoes, peeled,
seeded and chopped
6-7 medium potatoes,
peeled and diced
teaspoon dry Mexican
teaspoon ground cumin
2-3 minced tomatillos or 3
tablespoons tomatillo
Salt, to taste
Pepper, to taste
bunch fresh cilantro
1 (16-ounce) jar Mexican
Transfer pork to large
stockpot when browned.
Add remaining oil to skillet
and add onions. Cook until
soft, about 7 minutes. Reduce heat and add garlic.
Cook for 1 minute. Add onions and garlic to pot with
meat. Add half of chicken
stock to skillet and deglaze,
making sure you get up all
the browned bits from the
bottom of the skillet. Add
the deglazed stock, remaining stock, chiles, tomatoes,
potatoes, oregano, cumin
and tomatillos to pot. Add
salt and pepper, to taste.
Simmer on low heat for
about 1 1⁄2-2 hours or until
pork is very tender and liquids have thickened into a
stew consistency. Put into
bowls to serve, garnished
with cilantro leaves. Put a
dollop of crema on top to
be stirred into stew to add
richness and creaminess.
ON 12): 470 calories (55.3
tablespoon oil in skillet
over medium-high heat;
brown pork in batches, being careful not to crowd
meat or it will steam.
percent calories from fat),
28 g fat, 110 mg cholesterol,
260 mg sodium, 25 g carbohydrates, 2 g dietary fiber, 7 g sugar, 26 g protein.
Getty Images
San Antonio Express-News Subscriber Exclusive | M 29
Veal-Stuffed Flank Steak
Makes 8-10 servings
Makes 10-12 servings
I originally got this recipe from my friend, the late Bert Greene, when he
conducted a cooking class for the Express-News back in the early ’80s. His
partner Phillip Schulz and I prepped this dish for the class that had some
1,000-plus students at the Convention Center. This is a sophisticated, but
not-terribly-complicated, recipe that’s great for serving company on a cold
evening. Mashed potatoes make a perfect accompaniment as they soak up
the delicious juices.
I adapted this from a recipe from friend and Louisianan Corinne Cook. It makes a fabulous brunch dish served with
Cheese Grits (see recipe in Sides) or a great dinner entrée
served with mashed potatoes. I have used leftovers as the base
of a cottage pie topped with mashed potatoes and baked. This
can be made a day ahead; be sure to reheat it slowly over very
low heat (not in the microwave).
divided use
cup plus 1 tablespoon
2 cups 1⁄2-inch bread cubes,
without crust
1 pound ground veal
2 eggs, slightly beaten
1 1⁄2 cups chopped onions,
divided use
rib celery, chopped
1 tablespoon chopped
fresh parsley, plus
additional for garnish
Salt, to taste
Freshly ground black
pepper, to taste
1 1⁄4 teaspoons chopped
fresh thyme, or
teaspoon dried, divided use
2 flank steaks, about
2 1⁄2-3
pounds total weight,
butterflied (have the
butcher do this)
cup chopped carrots
2 bay leaves
1 large ripe tomato,
cup beef broth
cup dry red wine
Chopped fresh parsley, for
and cup oil in skillet. Add bread cubes
and saute until golden; drain on paper towels. Combine veal, eggs, 3⁄4 cup onion, celery,
1 tablespoon parsley, 1 1⁄2 teaspoons salt, 1⁄2
teaspoon pepper and 1⁄4 teaspoon thyme in
large bowl, add bread and mix thoroughly.
Spread the veal mixture over the flank
steaks and roll up. Use household string to
tie the meat in 2-3 inch intervals to keep it
from unrolling. Sprinkle with salt and pepper. Heat remaining 2 tablespoons butter
and 1 tablespoon oil in large deep Dutch oven, brown meat on all sides; add carrots, remaining 3⁄4 cup onion, bay leaves, remaining
1 teaspoon thyme and tomato. Cook over
medium heat 5 minutes, add broth and
wine, bring to boil, reduce heat and simmer
covered over medium-low heat 1 1⁄4hours.
Remove the meat to a serving platter to
keep it warm. Strain the meat juices into a
saucepan. Stir in the tomato paste and cook
over medium heat until slightly thickened.
Stir in 1 tablespoon butter if needed to
thicken and enrich sauce (I usually do).
Taste and add salt and pepper if needed.
Remove string; slice meat in 3⁄4-inch pinwheels and serve topped with sauce and
sprinkled with parsley.
chuck roast, trimmed of all
Dash of cayenne
en, brown meat in small batches
in bacon drippings. As meat
browns, place on separate platter. To pan drippings, add roux
and hot water. Stir until
smooth. Add onions, green onions, celery, bell peppers and
garlic. Sauté over low heat until
vegetables are tender.
Add tomatoes, tomato sauce
and thyme. Cook until tomatoes
are softened. Add remaining 1
cup water and wine. Stir until
well blended. Add meat back to
pan. Add salt, pepper, cayenne,
bay leaves, Tabasco and Worcestershire. Bring just to boil,
then lower heat, cover and simmer 2 or more hours or until
meat is fork tender. Refrigerate,
preferably overnight. When
ready to serve, slowly reheat
over low heat. If too thick, more
water can be added. Taste for
seasoning. Put in serving bowl;
top with parsley. Serve over
Cheese Grits.
2 bay leaves
PER SERVING: 310 calories, 41
PER SERVING (BASED ON 10): 560 calories (48.4 percent calories from fat), 29 g fat,
235 mg cholesterol, 600 mg sodium, 8 g
carbohydrates, 1 g dietary fiber, 2 g sugar,
60 g protein.
oil, divided use
1 (5-pound) boneless beef
INSTRUCTIONS: Heat 3 tablespoons butter
5 tablespoons butter,
fat and gristle and cut in
bite-size pieces
3 tablespoons bacon
3 tablespoons prepared
dark roux
1 cup hot water
1 1⁄2 cups chopped onions
2 cups chopped green
cup chopped celery
1 cup chopped green bell
3 cloves garlic, minced
2 cups chopped tomatoes
1 (8-ounce) can tomato
teaspoon dry thyme
1 cup water
cup red wine
1 tablespoon salt
teaspoon pepper
teaspoon Tabasco sauce
2 teaspoons Worcestershire
cup chopped fresh
g protein, 9 g carbohydrate, 3 g
sugar, 1 g dietary fiber, 10 g fat,
95 mg cholesterol, 780 mg sodium.
M 30 | San Antonio Express-News Subscriber Exclusive
Lemon Crunch Cookies
Makes 4 dozen cookies
I came up with this recipe after tasting a similar cookie from an East Coast bakery. This isn’t your
mom’s sugar cookie. These beauties get their wonderful crunchy texture from cornmeal. Pure lemon oil
and fresh lemon zest give these cookies a wonderful flavor. They are delicious made with lime oil and
lime zest as well.
1 cup coarse yellow cornmeal
1 3⁄4 cups flour
teaspoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar
1 cup butter, at room
1 3⁄4 cups sugar, divided use
teaspoon pure lemon oil (see
Zest from 2 large lemons (about
2 tablespoons)
1 teaspoon vanilla
2 egg yolks
1 tablespoon water
INSTRUCTIONS: Heat oven to
375 degrees. Combine cornmeal,
flour, salt, baking soda and
cream of tarter; set aside.
In mixing bowl, combine but-
ter and 1 1⁄2 cups sugar. With
electric mixer on medium
speed, cream mixture until
light in color and fluffy. To
creamed mixture, add lemon
oil, lemon zest, vanilla, egg
yolks and water. Beat with
mixer on low speed until
Add cornmeal mixture to
creamed mixture and beat on
low speed until combined.
(Dough will come together into a ball that is easily handled; if desired, dough can be
refrigerated for 1 hour before
forming into balls.)
Put remaining 1⁄4 cup sugar
in small bowl. Form dough
into balls about 1 1⁄2 inches in
diameter. Drop balls, two at a
time, in bowl with sugar. Coat
balls thoroughly with sugar
and place balls 3 inches apart on
ungreased baking sheets.
Bake just until edges are set
and lightly golden, and cookie is
crackled on top, about 12-14 minutes. Do not brown cookies. Let
cookies set on baking sheets 1
minute, then remove from pan to
rack and cool completely. When
well wrapped, cookies freeze
well for up to two months.
NOTE: Boyajian is one manufac-
turer of pure lemon oil. I bought
it at Central Market.
PER SERVING: 80 calories (42.2
percent calories from fat), 4 g
fat, 10 mg cholesterol, 50 mg sodium, 11 g carbohydrates, 0 g
dietary fiber, 5 g sugar, 1 g protein.
Getty Images
M 32 | San Antonio Express-News Subscriber Exclusive
Salty Chocolate Oaties
Tricia’s Toffee
Makes 18 large or 36 medium cookies
Makes enough for 4 (gift-size) packages (each with
about 10 pieces)
This is my adaptation of a recipe for Salted Oatmeal Cookies from Leigh Lambert of the Washington Post, who was on a quest to find a recipe for salt-spiked
oatmeal cookies like those she’d tasted at Teaism, where she’d first tasted them
under the name Salty Oats. When I make them for my family, I add top-quality
bittersweet chocolate chips to the dough. It’s a good addition for those who feel
like a cookie just isn’t a cookie without chocolate in it.
1 1⁄2 sticks unsalted butter, at room
1 cup light brown sugar
cup sugar
1 teaspoon baking powder
teaspoon baking soda
teaspoon ground cinnamon
2 large eggs
1 teaspoon vanilla extract
1 3⁄4 cups flour
2 cups rolled oats (not quick-cooking)
1 (10- to 12-ounce) package top-quality
bittersweet chocolate chips
Sea salt, for sprinkling
INSTRUCTIONS: In large bowl of
stand mixer fitted with paddle attachment, beat butter a few minutes on
medium-high speed until light and
fluffy. Scrape down sides of bowl and
add both sugars, baking powder, baking soda and cinnamon, beating until
mixture is well blended. Reduce speed
to medium and add eggs and vanilla
extract, mixing until well incorporated.
Reduce speed to low and add flour
and oats, scraping down sides of bowl
as necessary and mixing just until
they are incorporated. Add chocolate
Cover bowl with plastic wrap and
chill dough for at least 1 hour before
Heat oven to 375 degrees. Line large
baking sheet with parchment paper or
Silpat silicone liners.
For 18 cookies, form dough into golf
ball-size balls and place about 2 inches
apart on the baking sheet. For medium
cookies, use half that amount of dough.
Sprinkle sea salt generously on top of
each ball of dough, as you would sugar.
Bake 1 sheet at a time 12-15 minutes (for
large cookies; medium cookies will take
less time) or until cookies are puffed
and beginning to turn golden, being
careful not to overbake. (The cookies
should have a tender interior.) Transfer
cookies, still on parchment paper, to a
wire rack to cool completely.
NOTE: This is a great dough to make
ahead and keep on hand to bake off a
few when the urge hits. You can refrigerate the dough for several days. The
cookies can be stored in an airtight tin
for up to 1 week.
calories (44.2 percent calories from fat),
8 g fat, 20 mg cholesterol, 30 mg sodium, 20 g carbohydrates, 1 g dietary fiber, 11 g sugar, 2 g protein.
I first tasted Tricia Petrick’s toffee in 2002 at a neighborhood gathering. The next year, she let me watch as she
made this delicious treat. With my husband Mark’s help
(he’s the stirrer!), I make this nearly every Christmas and
give it as gifts. Recipients tell me that they love it. It keeps
well in the refrigerator if it lasts that long. Don’t even
think about making this without using a candy thermometer.
5 cups pecan halves, broken in half lengthwise
1 1⁄2 cups (3 sticks) unsalted butter
2 1⁄4 cups packed light brown sugar
1 1⁄2 (7-ounce) bars Hershey chocolate, broken into squares
(see Note)
INSTRUCTIONS: Heat oven to 350 degrees. Spread pe-
cans in single layer on 10-by-15-inch cookie sheet with
sides; toast 8 minutes. Remove from oven and set aside.
Combine butter and brown sugar in heavy pan. Cook, stirring, over medium heat until mixture reaches 310 degrees
(hard-crack stage) on a candy thermometer. (After mixture
reaches 240 degrees, stir only occasionally, not constantly.)
Immediately remove from heat and pour mixture over
nuts, gently spreading mixture so all are covered. Immediately place squares of broken chocolate evenly on top of
toffee. Cover cookie sheet with another cookie sheet of the
same size for about 2 minutes; this facilitates the melting
of the chocolate. Spread chocolate evenly over top of toffee.
Refrigerate, uncovered, overnight. The next day, break toffee into serving-size pieces. This needs to be kept refrigerated because the chocolate hasn’t been tempered.
NOTE: An equivalent amount of semisweet or dark choco-
late, broken into squares or pieces, can be substituted for
the milk chocolate.
PER PIECE: 228 calories, 1.8 g protein, 15 g carbohydrate,
13 g sugar, 1.8 g dietary fiber, 20 g sugar, 18 mg cholesterol, 48 mg sodium.
Express-News file photo
M 34 | San Antonio Express-News Subscriber Exclusive
Makes 12-16 servings
Makes 24 servings
My sister-in-law Euni Richmond
gets credit for this recipe. It goes
together in less than 10 minutes,
start to finish, including cooking
time. The food editor of the New
Orleans Times-Picayune told me
my recipe was very popular there
after Hurricane Katrina because
people had to depend on only microwaves for cooking.
I tasted these at a wedding shower
for my nephew Andrew in Galveston. Since I first published this recipe
in 2005, I have begun using 1 (8ounce) package of Hershey’s Drops in
place of the Symphony candy bars.
My family and friends like my adaptation even better than the original.
Symphony Milk Chocolate Bars with
Almonds and Toffee (see Note)
2 cups quick or old-fashioned oats
cup chocolate chips
cup crunchy peanut butter
INSTRUCTIONS: In 8-inch glass
dish, melt butter in microwave.
Mix in corn syrup and brown sugar. Stir in oats. Microwave on high
power until bubbly all over (3-4
minutes), turning dish a couple of
times. Remove.
Combine chocolate chips and
peanut butter and heat about 1
minute in microwave. Stir and
pour over hot bars. Refrigerate until firm. Cut into bars.
260 calories (51.5 percent calories
from fat), 15 g fat, 15 mg cholesterol, 65 mg sodium, 27 g carbohydrates, 3 g dietary fiber, 18 g sugar,
5 g protein.
4 eggs, well beaten
1 2⁄3 cups sugar
1 cup vegetable oil
2 teaspoons baking powder
3 extra-large (7-ounce) Hershey’s
(Double chocolate or Chocolate
cup packed brown sugar
This is a favorite family recipe from my mother, Gertrude Wolfe. One of my special memories about this recipe is when Mom made them for a July 4 block party,
since I was at the hospital giving birth to our daughter
Emily. She sent a small plate to me at the hospital; never do I remember a dessert tasting better.
1 (15- to 16-ounce) can pumpkin
Walnut flavors preferred)
Makes 24 bars
2 boxes Ghirardelli brownie mix
1 stick butter
cup white corn syrup
Mom’s Pumpkin Bars
INSTRUCTIONS: Heat oven to 350
degrees. Prepare brownie mixes as
directed on package, preparing each
mix in a separate bowl. Spread one
prepared mix in greased 9-by-13-inch
pan. Top batter with candy bars (you
may need to break one in half to get
it to fit perfectly), then top with other
prepared mix. (Or, if using Hershey’s
Drops, place one candy next to each
other; you may not need to use all
the Drops.) Bake 40 minutes — no
longer. Cool completely before slicing.
2 cups flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 (3-ounce) package cream cheese, at room temperature
1 stick butter, at room temperature
1 teaspoon vanilla
2 cups sifted powdered sugar
FOR BARS: Heat oven to 350 degrees. Mix eggs, sugar,
vegetable oil, pumpkin, baking powder, flour, cinnamon,
salt and baking soda together in order listed, mixing
well. Pour into ungreased jellyroll pan (cookie sheet
with sides). Bake until done, 25-30 minutes. Cool completely, then ice. Cut into bars to serve.
NOTE: These are the extra large bars
FOR ICING: In mixing bowl, beat cream cheese and
with the blue label.
butter. Stir in vanilla. Add powdered sugar a little at a
time, beating well until mixture is smooth. It may appear dry but keep beating. Do not add milk or it will be
too moist.
PER SERVING: 360 calories, 4 g
protein, 52 g carbohydrate, 2 g dietary fiber, 16 g fat, 5 mg cholesterol,
190 mg sodium.
PER SERVING: 250 calories (54 percent calories from
From Karen Haram/Melinda Walker
fat), 3 g protein, 29 g carbohydrates 21 g sugar, 1 g dietary fiber, 15 g fat, 50 mg cholesterol, 220 mg sodium.
Courtesy photo
M 36 | San Antonio Express-News Subscriber Exclusive
Jam Tart
Fresh Fruit And
Cream Trifle
Makes 12 servings
Former co-worker John Griffin used to bring this dessert to work frequently; as I recall, it came from one of chef Cindy Pawlcyn’s books.
When my daughter Emily was making dinner for a friend and her chef
husband, she asked me for an easy dessert that would impress. I told
her to make this, she did, and yes, the chef was impressed.
1 1⁄2 sticks (12 tablespoons) butter, at room temperature
cup sugar
teaspoon almond extract
This is an adaptation of a recipe from the “Better Homes
and Gardens New Baking Book.” When I really want to
make this recipe special, I use homemade pound cake in it.
You can make this a day before serving.
1 1⁄2 teaspoons unflavored
1 1⁄2 cups flour
Makes 14-18 servings
1 1⁄2 cups heavy whipping
teaspoon coarse salt
Jam of choice, at room temperature (I particularly like cherry, peach and
cup sugar, divided use
seedless raspberry)
1 tablespoon vanilla
Slivered or sliced almonds, to taste
12 ounces dairy sour cream
Powdered sugar, for sprinkling (optional)
6 cups mixed fresh berries,
such as raspberries,
INSTRUCTIONS: Heat oven to 350 degrees.
blueberries, blackberries
Cream butter and sugar at medium mixer speed. Add almond extract. Mix flour and salt together. Add to creamed sugar at low speed
until incorporated.
Remove 2⁄3 cup of dough and spread on a plate. Put in freezer. Press
remaining dough into round 9-inch tart pan. Top with a thin layer of
jam, taking it to about 1⁄4 inch from edge.
Remove dough from freezer, break
up and sprinkle on top. Sprinkle almond slivers on top.
Bake about 20-25 minutes; top
should be lightly golden brown. Do
not overbake.
When cool, sprinkle with powdered sugar, if desired.
220 calories (52.3 percent calories
from fat), 13 g fat, 30 mg cholesterol, 40 mg sodium, 24 g carbohydrates, 1 g dietary fiber, 11 g sugar,
2 g protein.
Express-News file photo
and sliced strawberries
prepared angel food
cake OR pound cake OR
other vanilla-type Bundt
3 tablespoons fresh orange
1 tablespoon raspberry
liqueur OR brandy
saucepan, combine gelatin
and 3⁄4 cup cold water; let
stand 5 minutes to soften.
Heat and stir over medium
heat until gelatin dissolves;
Beat cream, 6 tablespoons sugar and vanilla
with mixer until soft peaks
form. Do not overbeat.
Combine cooled gelatin
mixture and sour cream;
mix well. Fold sour cream
mixture into whipped
cream. Chill 30-45 minutes
or until mixture thickens
and will mound on a spoon.
Combine fresh fruit and
remaining 2 tablespoons
sugar. Let stand 10 minutes.
Combine orange juice and
raspberry liqueur.
Cut cake into 2-by-1⁄2-inch
strips. In 2 1⁄2- or 3-quart
clear glass serving bowl, arrange 1⁄3 cake strips on bottom. Arrange 1⁄3 of fruit on
top of cake. Sprinkle with 1⁄3
of juice mixture. Spoon 1⁄3
cream mixture on top. Repeat layers twice, ending
with cream on top. Cover
and chill 2-24 hours. When
serving, make sure to spoon
up trifle through all layers.
18): 210 calories (47 percent
calories from fat), 3 g protein, 27 g carbohydrate, 17 g
sugar, 1 g dietary fiber, 11 g
fat, 40 mg cholesterol, 140
mg sodium.
San Antonio Express-News Subscriber Exclusive | M 37
Buttermilk Pie
Beatty’s Chocolate Cake
Makes 8 servings
Makes 16-20 servings
One of my early interviews for the
Express-News was with “Cooking Texas Style” author Candy Wagner, who
has since become a good friend. This is
her recipe for Buttermilk Pie and it’s a
winner. I like to top this with a dollop
of whipped cream.
4 tablespoons flour
This cake recipe from Ina Garten, also known as the
Barefoot Contessa, was shared with me many years ago by
original Chefs’ Secrets columnist Arlene Lightsey. It’s the
cake that my daughters Jennifer and Emily and granddaughters Ellie, Kate, Rebecca and Callie want for their
birthdays. I add melted unsweetened chocolate to the frosting (which may or may not have been Garten’s recipe) to
make it more chocolatey and less sweet. The original recipe
calls for baking this in two 8-inch round pans, but I’ve
found that’s not enough to hold the batter.
1 3⁄4 cups sugar
teaspoon salt
cup butter, melted and cooled
Express-News file photo
Beatty’s Chocolate Cake comes from
Ina Garten, aka the Barefoot Contessa.
1 3⁄4 cups flour
INSTRUCTIONS: Heat oven to 350 degrees. Grease
3 eggs, beaten
2 cups sugar
1 cup buttermilk
teaspoon vanilla
2 teaspoons baking soda
teaspoon lemon extract
1 teaspoon baking powder
and dust with flour three 8-inch pans or a 9-by-14inch or 10-by-14-inch pan.
Combine flour, sugar, cocoa, baking soda, baking
powder and salt in the bowl of electric mixer; mix on
low speed until combined. In another bowl, combine
buttermilk, oil, eggs and vanilla. With mixer on low
speed, slowly add wet ingredients to the dry. With
mixer still on low, add coffee and mix just to combine.
The batter will be very thin.
Pour the batter into the prepared pans/pan. Place
on a larger baking sheet. Bake for 35-40 minutes (13by-9-inch cake may take longer) or until cake tester
comes out clean. Cool in pans for 20-30 minutes, then
turn out onto a cooling rack and cool completely.
cups good cocoa power
1 (9-inch) unbaked pie shell
1 teaspoon salt
Cinnamon to taste
1 cup buttermilk, at room
(optional, but I use it)
Whipped cream, for serving
(optional, but I use it)
INSTRUCTIONS: Heat oven to 350 de-
grees. Combine flour, sugar and salt in
mixing bowl. Add butter and eggs and
stir with whisk or fork until well blended. Stir in buttermilk, vanilla and lemon extract and mix well. Pour into unbaked pie shell and dust with cinnamon, if desired. Bake in center of oven
for 55-60 minutes or until filling is set
and lightly browned.
PER SERVING: 380 calories (46.6 per-
cent calories from fat), 21 g fat, 115 mg
cholesterol, 340 mg sodium, 49 g carbohydrates, 0 g dietary fiber, 33 g sugar, 5 g protein.
cup vegetable oil
2 extra large eggs, at room
1 teaspoon vanilla extract
1 cup brewed hot coffee
1 stick (4 ounces) butter, at room
cup good cocoa powder
Pinch of salt
1 teaspoon vanilla
FOR FROSTING: Put butter, cocoa, salt, vanilla, pow-
dered sugar, coffee and chocolate in mixer bowl and
beat, adding milk or cream as needed. Beat until
smooth, adding more milk or powdered sugar until of
spreading consistency. Frost between layers and outside of cake.
1 (16-ounce) box powdered sugar
PER SERVING (BASED ON 20): 310 calories (34.4
1 tablespoon brewed coffee
percent calories from fat), 13 g fat, 35 mg cholesterol,
300 mg sodium, 51 g carbohydrates, 2 g dietary fiber,
38 g sugar, 4 g protein.
2 ounces dark unsweetened
chocolate, melted
Milk or cream, as needed
M 38 | San Antonio Express-News Subscriber Exclusive
Peanut Butter And Milk Chocolate Chip
Layered Cheesecake
Makes 12-14 servings
I featured several recipes from Lemma Nite and her incredible cookbook collection of some 15,000 volumes through the years. Lemma found this recipe in “Hershey’s Holiday Favorites 2009 edition” and it’s fabulous for any special occasion.
1 1⁄2 cups graham cracker crumbs
1 1⁄3 cups sugar, divided use
cup cocoa
cup butter, melted
2 (8-ounce) packages cream cheese, softened
1 teaspoon vanilla
3 (8-ounce) cartons dairy sour cream
3 eggs, slightly beaten
1 cup milk chocolate chips, divided use
1 cup peanut butter chips, divided use
teaspoon shortening (do not use butter, margarine
or oil)
INSTRUCTIONS: Heat oven to 325 degrees. Combine
graham cracker crumbs, 1⁄3 cup sugar, cocoa and
melted butter in medium bowl. Press crumb mixture
evenly onto bottom and about 1 1⁄2 inches up sides of
9-inch springform pan. Bake 8 minutes. Remove
from oven and cool slightly.
Increase oven temperature to 350 degrees. Beat
cream cheese, remaining 1 cup sugar and vanilla on
medium until well blended. Add sour cream; beat
on low until blended. Add eggs, beat on low, just
until blended. Do not overbeat.
Pour 2 cups filling into prepared crust. Reserve
1 tablespoon each of the milk chocolate chips and
the peanut butter chips for drizzling on the top.
Sprinkle remaining milk chocolate chips and
peanut butter chips evenly over filling in pan.
Carefully spoon remaining filling over chips.
Bake about 1 hour or until center is almost set.
Remove from oven. Using knife, loosen cheesecake
from side of pan. Cool on wire rack an additional
30 minutes. Remove side of pan. Cool 1 hour.
Combine shortening and reserved chips in
small microwave bowl or bag. Melt on medium for
about 30 seconds, then an additional 15 seconds if
they’re not melted. Drizzle over the top of cheesecake and refrigerate at least 4 hours. Chill.
PER SERVING (BASED ON 14): 500 calories
(59.5 percent calories from fat), 33 g fat, 125 mg
cholesterol, 230 mg sodium, 40 g carbohydrates, 1
g dietary fiber, 11 g protein.
Express-News file photo

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