My Copycat Recipe Joins Taste of Home.

When we lived on the East Coast, there were two warehouse chain stores in the area, BJ's Warehouse and Costco.  The closest place now is Sam's Club in Grand Junction, CO, or Farmington, NM; we do not often go there due to the long travel time to either.  One item we really enjoyed eating was the stuffed salmon; of course it was stuffed with imitation crab meat, but we did not care because it tasted so yummy.

With salmon fillets and imitation crab meat on hand; time to get the little gray cells going, remember how the stuffed salmon tasted and come up with a copycat recipe.  Well folks, it came out well, and very, very close to the actual product I used to purchase.  It came out so well, that Taste of Home decided to feature it in their Christmas Recipe Book – 2015 (page 92).  My recipe appears in the “Entertainment Shortcuts” section; convenience products and quick ideas to impress yuletide guests.  Taste of Home changed my recipe a bit to create a service for twelve; I am going to give you the original recipe.  By the way, I served this dish to my hubby for Valentine’s Day, so it does not have to be just for a December holiday meal.

Just shows you, when you enjoy a certain food product, or even a dish served at a restaurant; do not immediately say, “I can’t make this myself.”  Never, say never!

 

Stuffed Salmon

Ingredients:

4 Tbsp. olive oil, divided in half

4 (1/2 lb. each) salmon fillets, at least 1 ½” thick; deboned and skin removed
1 cup flaked style imitation crab meat, pulled apart
1 cup hot, cooked long grain rice
1 Tbsp. melted butter
1 Tbsp. softened cream cheese
½ tsp. minced garlic
¼ tsp. each crushed, dried celery seed, basil, oregano, marjoram, rosemary and thyme
1 tsp. each salt and dill

Preparation:

Preheat oven to 400F.  Brush two Tbsp. olive oil on bottom and sides of a 1.5 quart baking dish.

Make a cut lengthwise on each fillet, leave ½” uncut space on each side, and on the bottom; create a pocket by gently running tip of sharp knife under each flap and leave ½” space each side.

In a medium bowl, combine crab meat, rice, butter, cream cheese, garlic and herbs (except salt and dill) well.  Spoon filling into each filet pocket; creating a small mound at the top.  Brush remaining olive oil onto salmon; sprinkle salt and dill over the salmon and place into baking dish.  Bake for 20 minutes; check for doneness (thickest part of fillet will flake) about two minutes before allotted cooking time.

Makes 4 servings.

Options: add ¼ cup tiny shrimp to the mixture; or better yet, use real lump crab meat instead of the imitation.

 

Mary Cokenour

Runner Up Turkey Recipe is still a Winner.

Back in February 2011 I posted my recipe for Four Cheese Chicken Pasta Bake which is a decadent blend of cheeses baked with penne pasta and chicken. Later on in the year, Taste of Home magazine was running a recipe contest featuring leftover turkey. Since my recipe featured poultry already, changing from chicken to turkey wasn't a big step. I submitted my recipe with the change and under the name "Four Cheese Turkey Pasta Bake".

While it did not win, it is being featured as a Runner Up recipe in Taste of Home's November 2011 issue; their photo is on page 71 while the recipe is on page 72. This recipe is a good example of comfort food and is versatile as it can feature not just poultry, but beef or seafood as well.

Taste of Home only made a couple of minor adjustments, but primarily kept my recipe as I submitted it. It's not available for viewing online yet, so I'm posting the recipe as I wrote it and with my photo.










Four Cheese Turkey Pasta Bake
(Runner Up Recipe, Taste of Home November 2011 issue, page 72.)

Ingredients:

4 Tbsp butter

1 small onion diced

1 Tbsp minced garlic

1 (10 ¾ oz) can cream of mushroom soup

1 (4 oz) can or jar sliced mushrooms cut mushrooms in half

1 (8 oz) package cream cheese

½ cup each of shredded parmesan mozzarella and Swiss cheese

1 cup each heavy whipping cream and warmed milk

¼ tsp each ground black pepper and nutmeg

2 cups cooked turkey breast ( ½” cubes)

½ lb cooked penne ziti or small rigatoni

½ cup Italian seasoned dried bread crumbs

3 Tbsp melted butter

Preparation:

Preheat oven to 350F. Spray a 2 qt casserole dish with nonstick spray.

In a small skillet, on medium heat, sauté onion in butter till softened; add garlic and cook for 5 minutes more.

In a large bowl, mix together thoroughly the soup, mushrooms, all cheeses, cream, milk, black pepper, nutmeg, turkey, pasta and the onion-garlic mix. Spread evenly into the casserole dish.

In a small bowl, mix together bread crumbs and butter completely; spread over the mixture in casserole dish.

Bake for 30 minutes, covered with aluminum foil. Uncover and bake for additional 15 minutes, or until topping is golden brown. 

Makes 8 servings.

Mary Cokenour

Homemade Hamburger Helper is a big hit.

A couple of weeks ago I was feeling under the weather and the last thing I wanted to do was make dinner. Roy tries his best to help me out when I need it, especially if I'm not feeling well. I had nothing defrosted, so Roy went to the store and purchased one of those new "Cheesy Skillet Dinners" from Velveeta. It was one that required chicken, so he picked up a small package of Tyson Grilled Chicken Strips. He figured it would save time, since they were already cooked and he just needed to cut them into bite sized pieces.

Roy prepared the meal while I read the directions to him. One of the ingredients was barbeque sauce and the box contained a small package of about 4 Tbsp; not much in my opinion. Anyway, he completed the meal and we tried it out. After my first bite, I divided what was left on my plate between the three dogs. Roy was more diligent and finished off his own portion.

Now to be fair, my man tried his best and that is more than some people do for their sick spouses. Unfortunately, he picked a product that was below standard, but for a good reason, it sounded very much like a recipe that I had made from scratch. I called it "Gravy Train", namely because my ex-husband, who wouldn't know good food if it stood up and danced a jig, said it looked and tasted like dog food. Just to prove him wrong, I sent the recipe into "Taste of Home" magazine and they liked it. They renamed it "Beefy Barbecue Macaroni", printed it twice in two separate issues and in two of their recipe books. Online, you can find it plagiarized all over recipe sites and forums; but it's my original recipe, so lets get that clear.

For yesterday's dinner, I finally made the recipe for him and he was in food lovers' heaven. So when it comes to boxed dinners, he won't be making that mistake again. Then again, I'm not allowed to get sick anymore either. So here is the original recipe; Enjoy!

Gravy Train (my name for this recipe) - or -
(Beefy Barbecue Macaroni – renamed by Taste of Home Magazine)


Ingredients:

3/4 pound ground beef
1/2 cup chopped onion
3 garlic cloves, minced
3-1/2 cups cooked elbow macaroni
3/4 cup barbecue sauce
1/4 teaspoon ground black pepper
Dash cayenne pepper
1/4 cup milk
1 tablespoon butter
1 cup (4 oz) shredded sharp cheddar cheese
Additional cheddar cheese, optional

Preparation:

In a large skillet, cook the beef, onion and garlic until meat is no longer pink; drain. Add the macaroni, barbecue sauce, pepper.

In a small saucepan, heat milk and butter over medium heat until butter is melted. Stir in cheese until melted. Pour over the macaroni mixture; gently toss to coat. Sprinkle with additional cheese if desired.

Makes 4 servings.

Mary Cokenour

It must be good if it's printed twice.

A long time ago, while still living in Pennsylvania, I submitted a recipe to "Taste of Home" magazine for one of their contests. I didn't hear anything back from them, so knew I hadn't won. Then, in 2010, I heard from them and they wanted to print the recipe in one of their issues. I was thrilled and, of course, agreed to it. Unfortunately, I forgot to tell them to change my last name, as I had gotten remarried, and to change my city and state for I had moved. Oh well, at least I was getting one of my recipes published again and that was an honor for me.

Well I just heard from "Taste of Home" again and they are going to republish the recipe again in a new cookbook they will be putting on the market. Now that is an honor...published once is one thing, but to have the same recipe chosen for a second publication...wow!

So here is a reprint of the recipe as it appeared in the magazine:

Balsamic Pork Scallopine
“I developed this delightful dish by tweaking my veal scallopine recipe- thinly sliced pork is an economical alternative and a tasty success!” —Mary Petrara, Lancaster, Pennsylvania

12 Servings Prep: 25 min. Cook: 30 min.

Ingredients
• 3 pounds pork sirloin cutlets
• 1-1/2 cups all-purpose flour
• 1/2 cup olive oil
• 2 tablespoons butter
• 1 medium onion, chopped
• 1/2 cup chopped roasted sweet red peppers
• 6 garlic cloves, minced
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1/2 cup minced fresh basil or 2 tablespoons dried basil
• 1/2 cup balsamic vinegar
• 1/2 teaspoon pepper

NOODLES:
• 1 package (16 ounces) egg noodles
• 1/2 cup half-and-half cream
• 1/4 cup grated Romano cheese
• 1/4 cup butter, cubed
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder

Directions
• Dredge pork cutlets in flour. Heat oil and butter in a large skillet over medium-high heat; add pork and brown in batches. Set aside.
• Add onion and red peppers to the pan; sauté until onion is tender.
• Add garlic; cook 1 minute longer. Add the broth, basil, vinegar and pepper.
• Return pork to the pan, layering if necessary.
• Cover and cook over low heat for 15-20 minutes or meat is no longer pink.
• Meanwhile, in a Dutch oven, cook noodles according to package directions. Drain; stir in the cream, cheese, butter, pepper and garlic powder. Serve with pork.

Yield: 12 servings.

Prep Time: 25 minutes; Cook Time: 30 minutes.

Nutrition Facts: 3 ounces cooked pork with 3/4 cup noodles and 2 tablespoons sauce equals 533 calories, 25 g fat (9 g saturated fat), 122 mg cholesterol, 280 mg sodium, 43 g carbohydrate, 2 g fiber, 32 g protein.

© Taste of Home Oct-Nov 2010, page 37.

Mary Cokenour

The Ultimate Italian Snack (Appetizer)

When you want to nosh, what kind of appetizer or snack would you have? Basic home snacks could be anything from crackers with a topping, veggies and dip, even cookies or a cupcake. If you're out at a restaurant, you might see on the menu: cheese sticks, nachos, tequitos, deep fried veggies, chicken fingers. Been there, done that, lets have something very different, romantic(hey, it's Italian), yummy and it's healthy (I know, I know, bad word, especially around kids, but not this snack!) It's Bruschetta, and while it might be a little difficult to pronounce the first time; you won't forget after you've had it.

Bruschetta (Italian pronunciation: [brus-ket-a]; American pronunciation: [bu-shetta], ignoring the “c” altogether ) is an appetizer from central Italy whose origin seems to date back to the 15th century, but possibly even older than that. It was a way to use stale bread by toasting or grilling it, then enhancing the flavor by rubbing with garlic and topping with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Brushchetta can be served as an appetizer, or simply enjoyed as a snack.

Bruschetta (Italian Style)

Ingredients:

loaf of Italian bread, preferably day old, cut into ½” slices
2 cloves of garlic
olive oil
salt

Preparation:

Grill both sides of the sliced bread; or place under a broiler for 1 minute, flip slices, place under broiler for another minute. Cut the cloves of garlic in half and rub cut sides over one side of bread; drizzle olive oil, sprinkle on salt.

Bruschetta Con Pomodori (Grilled Bread with Tomatoes)

Ingredients:

half loaf of Italian bread, cut into ½ “slices
1 Tbsp minced garlic
4 Tbsp olive oil
6 Roma (plum) tomatoes cut into ¼” pieces
1/8 tsp each of salt and ground black pepper
¼ cup minced fresh basil leaves
2 Tbsp balsamic vinegar

Preparation:

Grill both sides of the sliced bread; or place under a broiler for 1 minute, flip slices, place under broiler for another minute. Smear one side of each slice with minced garlic.

In a small bowl, mix together olive oil, tomatoes, salt, black pepper, basil and vinegar. Top garlic side of each slice of bread with mixture.

Makes 6 servings.

Note:
1 – Shaved parmesan cheese can be placed on top of mixture.

2 – Thin slices of mozzarella can be placed on top of mixture; place under broiler for a minute to allow cheese to melt.

Mary Cokenour
September 1997
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This recipe was published in Taste of Home Magazine, September 2007 issue. I had sent it to them way back in 1997, and then suddenly they contacted me in 2007 to say that they were going to publish it. Imagine my surprise!

Crab Bruschetta

Ingredients:

1/2 cup finely chopped shallots
2 garlic cloves, minced
2 tablespoons plus 1/4 cup olive oil, divided
2 cans (6 ounces each) lump crabmeat, drained
1 cup chopped seeded plum tomatoes
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
8 slices Italian bread (1/2 inch thick)

Preparation:
In a large skillet, saute shallots and garlic in 2 tablespoons oil until tender. Add the crab, tomatoes, basil and oregano; cook and stir for 5-6 minutes or until heated through. Remove from the heat.

Brush both sides of each slice of bread with remaining oil. In another large skillet, toast bread for 1-2 minutes on each side. Cut each slice in half; top with crab mixture.

Makes16 appetizers.


Mary Cokenour
September 1997