Use It Up...Fruit Crisps and Cobblers

Crisps, cobblers and the like are great ways to use excess fruit.  Whether it’s canned, frozen or fresh fruit, these are quick, easy recipes to get back that taste of summer all year round.  You can often combine smaller amounts of fruit to get enough for your recipe, as in two of the following suggestions.

Sunday in Iowa...

The Methodist Church, in Lacey, Iowa
Built in 1880 and still active
Lacey is an unincorporated village between Oskaloosa and New Sharon, Iowa

Cookbook Reviews...Flavors of Spring 1998

Back Cover
The Land O Lakes recipe collection booklet Flavors of Spring 1998 is devoted to Spring-time get-togethers, picnics, barbeques, wedding showers, graduation open house, afternoon tea, deck parties, all kinds of Spring entertaining.
Of course, any of the recipes are good to share with your family and friends even without an event to plan.  There are also suggestions for setting buffet tables and buying Spring produce.  I like the layout of the booklet, which starts with menus for the occasion and then gives the recipes, with lots of beautiful photos.  
If you see this booklet at a book sale, I would recommend it, as I do all Land O Lakes recipes.  They are our favorites for Midwestern cooking.

Here are a few recipes from the book...

Grilled Herb Turkey Breast

Ginger Glazed Fruit

Baked Fish with Peppers,Tomatoes and Beans

Cheese and Mushroom Oven Omelet

Rhubarb Sour Cream Crumb Cake

Family Favorites...Breakfast Cornbread

I liked the “Make it your own!” ideas in the "Midwest Living Comfort Food” and here’s one of them.  They used a basic corn bread recipe, giving you the option to choose any cornmeal desired; and to use 1 cup buttermilk, OR 1 cup of sour cream OR a 14 1/2 ounce can of creamed corn instead of the milk. You also can use a 9 x 9 x 2-inch baking pan or a 12 regular-size-cup muffin pan instead of a skillet.  I made mine in a skillet, because we like Texas-style crispy bottom crust cornbread, but simply greased it before heating it in the oven about 10 minutes; I melted my butter in the microwave.  I don’t like the idea of handling a hot skillet and trying to pour the butter into the liquids from it – do what you’re used to.
We liked one of their add-in ideas – using Italian sausage and onions, but we wanted the taste of breakfast pork sausage, so here is our version.  Delicious with traditional molasses, or honey.
Breakfast Cornbread
     ¾    Cup  Flour, All-purpose
  1        Cup  Yellow Corn Meal
  2        Tablespoons  Sugar
     ½    Teaspoon  Salt
  1        Cup  Milk
  2        Large  Eggs
     ¼     Cup  Butter
  6         Ounces  Cooked Breakfast Sausage
     ½     Cup  Onion -- chopped and cooked
Grease 9" cast iron skillet.  Place skillet with butter in preheated 425° oven.  When butter melts, swirl in pan to coat, and pour butter into liquid ingredients.
Stir together flour, cornmeal, sugar, baking powder and salt in medium mixing bowl.  In a small mixing bowl, whisk together milk, eggs and butter.
Add liquid mixture to dry mixture and stir until just combined.  (Do not overmix).  Fold in sausage and onions.
Pour into hot skillet.  Bake at 425° for 18-20 minutes or until golden brown.  Serve warm.
9 Servings

Yogurt Fruit Salad

Though this salad looks like a rich dessert salad it is just the opposite. Made with orange yogurt and mayo as the base it it on the tart and tangy side. Use unsweetened pineapple tidbits and Mandarin oranges and you have a creamy, tangy fruit salad to serve with a cold summer meal.
 We had it with cold sliced ham, turkey slices from the Deli and cottage cheese, tea rolls and sour dill pickles. Eat on paper plates and you have a easy to fix, very little cleanup meal. It took me about 10 minutes to put the salad together in the morning and we had it for a late afternoon supper. This is from one of my favorite Southern Living cookbooks I have had for years. No longer being printed they do show up on line and at used book sales. Those Southern gals do know how to cook!
Yogurt Fruit Salad
1 ½ cups orange yogurt (low fat works fine)
⅓ cup mayonnaise
1 (11 ounce) can mandarin oranges drained
1 (20 ounce) can pineapple chunks or tidbits drained
1 (17 ounce) can light, sweet cherries drained (I left them out)
1 cup miniature marshmallows.
 Combine yogurt and mayonnaise; stir in remaining ingredients. Chill at least 1 hour

Yield: 8 to 10 servings.

From the Garden...Skillet Scalloped Corn

 Bettie and Lyle are both big fans of scalloped corn, which I rarely make. I don’t eat it and just don’t think to fix it. This recipe from the Better Homes and Gardens Holiday Recipes 2011 was something Bettie asked for, so made it for supper tonight. 
  They might get it more often now. This was so easy to make and drew so many complements that I am going to have to make it more often.
  I liked the idea that it was made on the stove top in my skillet and only dirtied one pan. It was very easy to fix, took ingredients that I had on hand or were easy to get, (corn was on sale today) and outside of not having any fresh basil, I used dried, this was one of those dishes I can see myself making often.
Skillet Scalloped Corn
3 tablespoons butter - ½ cup crushed rich round crackers
2  11-ounce cans whole kernel corn with sweet peppers, drained
2  7 to 8 ounce cans of whole kernel corn, yellow, or shoepeg (white) drained
4 slices of process Swiss cheese torn
⅔ cup milk
¼ teaspoon onion powder
Dash ground black pepper
⅔ cup crushed rich round crackers
Snipped fresh basil leaves or dried basil to garnish
  For crumb topping, in a large skillet melt butter over medium heat. Add the ½ cup of crumbs and cook and stir for 3 minutes or until lightly browned. Remove and save for topping.
  In same pan, combine corn, cheese, milk, onion powder, and pepper. Cook, stirring frequently, about 10 minutes or until cheese melts and mixture is heated through. Stir in the 2/3 cup crushed crackersCook and stir about 5 minutes more or until corn mixture is hot and thickened. Transfer to a serving dish; sprinkle with the crumb topping. If desired sprinkle with basil.
PER SERVING: 215 cal; 12 g fat; 22 mg chol.; 666 mg sodium,; 24 g carb; 2 g fiber; 6 g protein

Imperial Scallop

I remember helping my grandmother do some “downsizing” and “uncluttering” when I was in high school, and she had a cabinet over her refrigerator full of old, old cookbooks and recipe leaflets dating from her early married years in the World War One era.  I sure wish I had been able to save them; but I am finding the internet is a bonanza of these old books.
"The Good Housekeeping Women’s Cook Book  1909" has some good recipes, you can download the free PDF at the link.  Here is one of them.  I did modify it by adding peas and a little onion for flavor, and I give a recipe for the cream sauce and bread crumbs, which the original didn’t show…you were supposed to know how to make those recipes.  They also give just wood stove baking directions; a moderate oven is usually 350°-375°.
This is a very good recipe to use up Easter goodies, but we liked enough to make it whenever I have too many eggs or they are on a good sale, the last time I made this they were 50¢ a dozen on the best sale we had seen for several years.
Imperial Scallop
1          tablespoon chopped onion 
1          cup  ham – diced
1          cup peas, fresh or frozen
  1 ½    cups  cream sauce
  3        large  eggs -- hard cooked and sliced
     ½    cup  fresh bread crumbs
  2        teaspoons  melted butter
                        Cream sauce
  1 ½    cups  milk
  3        tablespoons  butter
  3        tablespoons  flour
            Salt and pepper to taste
Preheat oven to 375°.
Toss melted butter and breadcrumbs and set aside.  Grease a 1-1 ¼ quart shallow casserole.
To prepare cream sauce; melt butter, set off heat and whisk in flour until smooth, heat over medium heat one minute, stirring constantly.  Set off heat and whisk in milk slowly.  Let cook 3-4 minutes until medium thick.
Stir the ham, onion and peas into the cream sauce, put half in a baking dish, add the sliced or chopped eggs, then the rest of the ham mixture, cover with bread crumbs, and bake until a very light brown.
Bake at 375° for 20-25 minutes until bubbly and crumbs are brown.

4 servings

Use It Up...Fruit in Salads

One of my favorite ways to use up extra fruit is in salads…they are so pretty and tasty, and there is so much variety.  Canned, frozen or fresh fruits can all be incorporated into salads, in a multitude of variations.
Here are some we like: