Requests Become ‘Keepers’ To Take Along On New Journey

Dear Readers: Several years ago, a reader named Tracy wrote: “Unfortunately I will be moving 3,000 miles away this summer, and there are some regional foods I cannot live without … One of the things I will miss the most from Spokane is your column. I have really enjoyed it and added a lot of new dishes to my recipe file.”

Now I find myself in a similar situation. I’ve accepted a promotion with Pfaltzgraff Co. to store manager in San Marcos, Texas. I, too, will miss the columns. They’ve been an important part of my life for the past 13 years. I’ll miss the hundreds of letters and the challenge of finding answers for all of you. At the same time, I look forward to new challenges in a new place.

Meanwhile, I have just a few days left to decide what to take along when I move. I’m allowing myself only one box of cookbooks, plus a file of favorite recipes. Here’s a sampling of my personal “keepers.” Each recipe was developed or modified to fulfill a reader request or a personal need.

Created to emulate a restaurant recipe, Cake-Style Corn Bread has been frequently requested over the years. It makes a tasty accompaniment for chili, stew, salads and soups. It goes well with the quick Hearty Nacho Soup.

Cake-Style Corn Bread

2-1/3 cups flour

1 cup yellow cornmeal

2/3 cup sugar

2 teaspoons salt

4 teaspoons baking powder

2/3 cup butter or margarine, melted

3 eggs, beaten to blend

1-2/3 cups milk

Measure flour, cornmeal, sugar, salt and baking powder into large mixing bowl; stir to blend. Add remaining ingredients and mix, scraping bottom and sides of bowl, until just blended.

Pour into lightly greased 9- by 13- by 2-inch baking pan. Bake at 400 degrees for 25 to 30 minutes.

Yield: 12 to 15 servings.

Hearty Nacho Soup

1/2 pound ground turkey or lean beef

1/4 teaspoon chili powder

1 (16-ounce) can refried beans

1 cup water

2/3 cup picante sauce or salsa

Salt and pepper, to taste, optional

Optional toppings:nonfat sour cream or yogurt, sliced green onions, chopped tomato, sliced ripe olives, shredded Cheddar or jack cheese, tortilla chips, picante sauce or salsa

Brown turkey or beef in large saucepan; drain. Stir in chili powder, beans, water and picante sauce. Bring to a boil, stirring constantly to prevent sticking. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper, if desired. Ladle into shallow bowl; top as desired.

Yield: 4 servings.

Developed for the Coeur d’Alene Homes’ 1994 Sweet Dreams Dessert Soiree, this rich huckleberry pie won the People’s Choice Award. The recipe works well with low-fat or nonfat cream cheese and sour cream products; those who sampled both versions didn’t detect a difference. In Texas, I’ll make it with blueberries or another fruit topping and remember the delicious Northwest huckleberries.

Huckleberry White Chocolate Cheesecake Pie

Crust:

1-1/4 cups fine vanilla wafer crumbs (about 36 cookies)

2 tablespoons sugar

1/4 cup finely chopped walnuts

1/3 cup butter or margarine

Filling:

4 ounces white chocolate pieces

6 ounces cream cheese

1/4 cup sugar

1/4 cup sour cream or yogurt

2 eggs

2 tablespoons milk

1 teaspoons vanilla

Topping:

1/2 cup sugar

2 tablespoons cornstarch

2 cups fresh or frozen huckleberries and/or blueberries

2 tablespoons lemon juice

Combine all crust ingredients; press into a 9-inch pie plate. Bake at 375 degrees for 5 minutes. Cool.

For filling, melt chocolate in a 200-degree oven or in a microwave. Blend remaining filling ingredients with electric mixer or food processor, adding one at a time. Add melted white chocolate and vanilla last.

Pour into prepared crust. Place filled pie plate into a larger pan filled with warm water to come halfway up sides of pie pan. Bake at 250 degrees for 1 hour and 15 minutes. Remove from oven and chill.

For topping, combine sugar and cornstarch in small pan. Add all but 2/3 cup of berries, including juice. Cook and stir until thick and clear. Cool slightly. Stir in remaining berries. Spread on cool pie, chill.

Garnish with drizzles of melted white chocolate, white chocolate curls or whipped cream.

Yield: 8 servings.

For those of you remaining in the area, Cooperative Extension is seeking volunteers for its Food Safety Advisor Programs.

In Spokane County, volunteers receive 24 hours of training in food safety and preservation. Each volunteer is then asked to contribute 50 hours helping educate other consumers within the county. Sessions begin April 9 and continue each Wednesday through May 28. To sign up, contact Elaine Mir at WSU Cooperative Extension, 222 North Havana, Spokane, WA 99202-4799, or call 533-2048, ext. 115.

The Kootenai County program provides 35 hours of training. The cost is $35, and participants must spend 35 hours helping educate other Kootenai County consumers. Classes begin May 1 and continue each Thursday through June 12, from 9:30 a.m. to 2:30 p.m. Registration deadline is April 25. Sign up at the University of Idaho Extension System building, 106 Dalton Ave., Coeur d’Alene, ID 83814, or call (208) 667-6426.

Programs are available in other Washington and Idaho counties. For more information, call your county extension office.

, DataTimes MEMO: Have a food question? Looking for a recipe? Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. As many letters as possible will be answered in this column; sorry, no individual replies.

The following fields overflowed: CREDIT = Laura Carnie The Spokesman-Review