In the Kitchen with Mary White
Mary White began cooking around the age of 12. While her mother set out to pursue a college education, Mary was responsible for preparing dinner for her father. After Mary and her husband, Jerry, had their two children, Jim and Karen, she began to be a creative cook. “Having a husband who is forgiving of experiments that don’t turn out just right and children who weren’t picky eaters,” she recalled, “encouraged me to try new recipes or to make up my own.” Mary’s “extra-curricular” activities include serving on the board of the CH Education Foundation, since its inception in 2002, and she was recently appointed to the CH library board. She also likes entertaining friends. “We enjoy having people in our home to share a meal,” she said. “Food is often the ‘excuse’ to get together with others.”
Written by Faith Browning
HOT FUDGE PUDDING
My Mom’s recipe and a favorite memory from childhood.
1 cup flour 3/4 cup sugar
2 Tbsp. cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbsp. salad oil or melted shortening
1 tsp. vanilla
3/4 to 1 cup pecans or walnuts
3/4 cup brown sugar
1/4 cup cocoa
1 3/4 cup hot water
1. Preheat oven to 350 F.
2. Mix together first five ingredients. Add milk, oil and vanilla; mix till smooth. Stir in nuts.
3. Pour into greased 8 x 8 x 2-inch glass pan.
4. Mix together brown sugar and cocoa; sprinkle over batter. Pour hot water over entire batter.
5. Bake for 45 minutes or until toothpick comes out clean.
SWEET POTATO-CHIPOTLE GRATIN
4 cups half-and-half
1 or 2 canned chipotle peppers, with some of the liquid
6 medium sweet potatoes, peeled and thinly sliced.
1. In a blender puree half-and-half and chipotle peppers with some of the liquid.
2. In a 10 x 10-inch casserole, arrange 1/4 of the sweet potatoes. Pour 1/4 of the half-and-half mixture over all. Repeat with remaining potatoes and half-and-half to make 4 layers.
3. Bake at 350 F for 1 hour, or until the liquid has been absorbed and the potatoes are browned.
PEDRO SPECIAL
1 lb. ground turkey or ground beef
1 garlic clove, minced
1/3 cup onion, chopped
1 14.5-oz can crushed tomatoes
1/4 tsp. oregano or several springs of fresh oregano
2 Tbsp. chili powder 1 can dark red kidney beans, drained, reserve liquid* 1 can black beans, drained
1 bag of corn chips
1. Brown meat, garlic and onion; drain all grease.
2. Stir in tomatoes, oregano and chili powder; simmer for 10-15 minutes.
3. Put 1/2 of the meat mixture in bottom of greased casserole dish. Top with drained kidney beans; cover with corn chips. Put remaining meat mixture on next; top with black beans. *If mixture looks dry add a little of the reserved liquid from the beans.
4. Top with corn chips.
5. Bake covered at 350 F for 45 minutes. Uncover last 10 minutes. Serve with bowls of shredded lettuce, fresh chopped sweet onion and sour cream to put on top as taste buds desire.
TUNA, CHICKPEA AND SMOKED CHEDDAR SALAD
2 6 1/2-oz. cans solid white tuna in water
2 ribs celery 1 15-oz. can chickpeas
1 6-oz. jar artichoke hearts in oil
1 4-oz. jar roasted red peppers
1/4 lb. smoked cheddar or any smoked cheese,
1/2-inch cubes
1/4 cup fresh basil, or 1 Tbsp. dried
1/4 cup fresh parsley, chopped
DRESSING: 1/4 cup balsamic vinegar
1-2 cloves garlic, minced
1 tsp. Dijon mustard
1/4 cup olive oil
1. Drain the tuna, empty into medium bowl and flake with fork.
2. Rinse and dry celery, cut into 1/8-inch angled pieces.
3. Drain the chickpeas. Rinse them and shake to remove excess water.
4. Drain the artichoke hearts and cut them into quarters.
5. Drain red peppers and chop them coarsely.
6. Pinch basil into 1/2-inch pieces
7. Add all of the prepared ingredients to the tuna in the bowl.
8. In a separate bowl, combine all the dressing ingredients except the oil; whisk for 15 seconds. Add the oil in a slow, steady stream, whisking continuously until it is incorporated into the dressing. Let this set in the refrigerator for at least an hour to blend the flavors. This dressing is good on lots of different kinds of salads and keeps well in the refrigerator.
9. Drizzle dressing on individual portions. Looks pretty served individually on a bed of lettuce.
PORTOBELLO MUSHROOM CHILI
1 Tbsp. olive oil
4 green onions, white and some green parts, sliced
2 cloves garlic, minced
2 Tbsp. chili powder
1 Tbsp. Italian herb mix
1 tsp. crushed dried fennel
1 tsp. salt
1/4 tsp. ground red pepper
Fresh ground pepper
1/2 cup Chianti or other red wine
3 portobello mushrooms, coarsely chopped
3 14 1/2-oz. cans diced tomatoes, with juices
2 15-oz. cans cannellini beans, rinsed, drained Shredded Parmesan cheese
1. In a heavy pan, heat oil over medium-high heat. Add onions and garlic, chili powder, Italian herb mix, fennel, salt, red pepper and black pepper to taste. Cook, stirring until fragrant, about 1 minute.
2. Add wine and mushrooms; cook, stirring, until mushrooms have softened slightly, about 2 minutes. Add tomatoes and beans. Heat to a boil; reduce heat to simmer. Cook, stirring occasionally for about 15 minutes. Garnish with Parmesan cheese.