That One Person…

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Have you had that one person, you know that one person that connects to you on a level you never knew possible. Someone that you respect, admire and enjoy being around. For me this person is in the form of my choir teacher, Mrs. Carolyn Soderlund. From the first time we meet, till the last time we said goodbye, the lessons learned in her class room not only stick with you but shape who you become.

I first meet a pregnant Mrs. Soderlund when she came to the junior high to listen to us sing, to be placed into choir classes for high school. The individual attention given and her kindness, always so welcoming.

Fast forward to the beginning of my sophomore year, when I had Mrs. Soderlund not only for choir but for speech class as well. I remember having to give a speech about my dad, after he had suffered his first heart attack. Being able to do that speech in a familiar, comfortable room with classmates I knew and trusted made all the difference.

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Then having the opportunity to not only go to New York City, but to perform in Carnegie Hall, was so worth the weekends spent fundraising in the mall with Watkins vanilla. The memories made during the New York trip are priceless and life altering, the sight seeing, the two Broadway shows, (Grand Hotel, *which we all napped through* and The Secret Garden), walking up the inside of the Statue of Liberty, and of course all of Carnegie Hall.

Then there was All State, and Christmas Caroling, Concerts and Graduation. Mrs. Soderlund was always there to listen, understand, help each and everyone of her students. It was a privilege as well as an honor to study music and life under Mrs. Carolyn Soderlund. 

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Edna’s Kitchen Presents Recipes By Request

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Welcome to a special edition of Edna’s Kitchen Presents, we have gathered our top readers recipe requests. Being Edna’s Kitchen we have made them easy and fun, as always get in the kitchen and have fun.

Table of Contents:

Lemon-Strawberry Punch

Hot Cranberry-Apple Cider

Chicken Tamale Pie

Spooky Spaghetti with Clams

Corn Chowder

Chicken Bog

Grilled Halibut with Tomato-Avocado Salsa

Chicken Tenders with Katsu Sauce

Classic Lemon Bars

Pumpkin Cheesecake Squares

 

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Kicking things off with some drinks. From our Friend Kathy in Santa Monica California Edna’s Kitchen presents:

Lemon-Strawberry Punch

Ingredients

3 cans (6 oz each) frozen lemonade concentrate, thawed

1 box (10 oz) frozen strawberries in light syrup, thawed and undrained*

1 bottle (1 liter) ginger ale

Steps

In 4-quart container, stir lemonade concentrate and 9 cans water until well mixed.

Pour lemonade into punch bowl. Stir in strawberries.

Just before serving, add ginger ale and ice; gently stir.

Tip: Floating Island Punch: Just before serving, add lemon sherbet by spoonfuls or in small balls from ice-cream scoop to punch in punch bowl.

 

From our friend Richard in Scottsbluff Nebraska Edna’s Kitchen presents:

Hot Cranberry-Apple Cider

Ingredients

2 quarts apple cider

1 ½ quarts cranberry juice (not cocktail, no sugar added) SAVE $

¼ cup packed brown sugar

4 sticks cinnamon

1 ½ teaspoons whole cloves

Spiced rum or cinnamon schnapps, if desired

1 orange, thinly sliced

Steps

In 4-quart saucepan, mix all ingredients. Heat to boiling. Reduce heat; simmer uncovered 15 minutes. Strain.

Pour into stemmed mugs and add a shot of spiced rum or cinnamon schnapps if desired.

Garnish with fresh orange slices. Serve hot.

Tip: For a little extra zip, add a shot of spiced rum or cinnamon schnapps to each mug.
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Continuing with some main dishes. From our friend Miguel in Amarillo Texas Edna’s Kitchen presents:

Chicken Tamale Pie

Ingredients

1 package (9 oz) frozen diced cooked chicken, thawed

1 can (4.5 oz) chopped green chiles, drained

2 Teaspoons taco seasoning mix (from 1-oz package)

1 cup shredded Mexican cheese blend (4 oz)

½ cup Original Bisquick mix

½ cup cornmeal

¾ cup milk

1 egg

1 can (11 oz) whole kernel corn with red and green peppers, drained

Shredded lettuce, sour cream and Thick ‘n Chunky salsa, if desired

Steps

Heat oven to 400°F. In 9-inch glass pie plate, stir chicken, chiles and taco seasoning until mixed. Sprinkle with cheese.

In medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn until blended. Pour over chicken mixture and cheese.

Bake 25 to 30 minutes or until toothpick inserted in topping comes out clean. To serve, cut into wedges and top with lettuce, sour cream and salsa.

Tip: For Beef Tamale Pie, use 1 pound of ground beef in place of the chicken. Cook the beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

 

From our friend Sergio in Yonkers New York Edna’s Kitchen presents:

Spooky Spaghetti with Clams

Ingredients

2 ½ lb fresh clams in shells

2 Tablespoons white vinegar

8 oz uncooked spaghetti

3 Tablespoons olive oil

4 cloves garlic, finely chopped

½ teaspoon crushed red pepper flakes

¾ cup dry white wine or nonalcoholic white wine

5 plum (Roma) tomatoes, seeded, chopped (1 ½ cups)

3 Tablespoons chopped fresh Italian (flat-leaf) parsley

French bread, if desired

Steps

Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with water and white vinegar. Let stand 30 minutes; drain. Scrub clams in cold water. Cook and drain spaghetti as directed on package; cover to keep warm.

Meanwhile, in large saucepan or Dutch oven, heat oil over medium-high heat. Add garlic and pepper flakes; cook 1 minute. Add wine; heat to boiling. Add tomatoes and clams. Cover; cook 6 minutes or until clam shells have opened. Discard any clams that don’t open.

Add cooked spaghetti to pan with clam mixture; toss. Sprinkle with parsley. Serve with French bread.

Tip: For best flavor, use fresh clams in the shell. For a quick meal, use canned clams from your pantry.

 

From our friend Noah in Rockport Massachusetts Edna’s Kitchen presents:

Corn Chowder

Ingredients

½ pound bacon, cut up

1 medium onion, chopped (½ cup)

2 medium stalks celery, chopped (1 cup)

2 Tablespoons all-purpose flour

4 cups milk

⅛ teaspoon pepper

1 can (14.75 oz) cream-style corn

1 can (15 oz) tiny whole potatoes, drained and diced

Chopped fresh parsley, if desired

Paprika, if desired

Steps

In 3-quart saucepan, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain fat, reserving 3 tablespoons in saucepan. Drain bacon on paper towels; set aside.

Cook onion and celery in bacon fat over medium heat about 5 minutes, stirring occasionally, until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.

Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley and paprika.

 

From our friend Ronald in Lexington South Carolina Edna’s Kitchen presents:

Chicken Bog

Ingredients

2 Tablespoons olive oil

1 cup chopped yellow onion (from 1 onion)

1 cup chopped carrots (from about 3 carrots)

2 teaspoons chopped garlic

1 ½ cups uncooked long-grain white rice

1 teaspoon kosher salt

¾ teaspoon black pepper

4 cups chicken stock

1 (4-inch) piece Parmesan cheese rind

4 cups shredded boneless, skinless rotisserie chicken (about 1 rotisserie chicken)

3 Tablespoons chopped fresh flat-leaf parsley

1 Tablespoon fresh lemon juice

1 ½ ounces Parmesan cheese, shaved (about ⅓ cup)

Steps

Heat oil in a Dutch oven over medium-high. Add onion and carrots, and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add garlic, rice, salt, and pepper, and cook until fragrant and rice begins to toast, about 3 minutes.

Stir in stock, and add Parmesan rind; bring to a boil. Reduce heat to low. Cover and simmer until rice is just cooked through, about 18 minutes. Uncover and discard rind; stir in chicken. Cook until chicken is heated through, about 5 minutes.

Stir in parsley and lemon juice just before serving, and top with shaved Parmesan.

 

From our friend Daniel in Hood River Oregon Edna’s Kitchen presents:

Grilled Halibut with Tomato-Avocado Salsa

Ingredients

Tomato-Avocado Salsa

2 medium tomatoes, chopped (1 ½ cups)

2 green onions, thinly sliced (2 Tablespoons)

1 medium avocado, peeled, coarsely chopped

1 small jalapeño chile, seeded, finely chopped

¼ cup chopped fresh cilantro

2 Teaspoons lemon juice

¼ Teaspoon salt

Fish

1 ½ lb halibut or other firm fish steaks, 3/4 to 1 inch thick

2 Tablespoons olive or vegetable oil

1 Tablespoon lemon juice

¼ teaspoon salt

¼ teaspoon ground cumin

⅛ teaspoon ground red pepper (cayenne)

1 clove garlic, finely chopped

Steps

In medium bowl, mix all salsa ingredients until well blended. Cover and refrigerate about 20 minutes or until chilled.

If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish, mix all remaining fish ingredients. Place fish in dish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.

Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish over medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.

Tip: Other firm fish steaks that work well in this recipe include both tuna and swordfish.

 

From our friend Rachel in Thornton Colorado Edna’s Kitchen presents:

Chicken Tenders with Katsu Sauce

Ingredients

Chicken Tenders

2 lbs Chicken Tenders uncooked (thawed if using frozen)

2 eggs

2 cups plain panko crispy bread crumbs

3 Tablespoons vegetable oil

Katsu Sauce

½ cup Sugar

½ cup Ketchup

¼ cup Worchestire Sauce

¼ cup Soy Sauce

¼ teaspoon Garlic Powder

¼ teaspoon Paprika

Steps

Break eggs into a bowl lightly beat. In shallow bowl or plate pour panko bread crumbs out.

Put two chicken tenders at a time into eggs, pull out of egg wash and dredge in panko bread crumbs till lightly covered.

Pour three tablespoons of vegetable oil into skillet, over medium high heat, carefully place breaded chicken tenders into hot oil. Cook for 6-8 minutes turning as needed, till lightly browned and the chicken is fully cooked. Set cooked chicken tenders on a paper towel, to let drain and cool.

Katsu Sauce Steps

Combine all ingredients whisk together add a splash of water to thin out sauce if desired. Dip cooked and cooled chicken tenders in to Katsu Sauce.

 

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On to some sweet treats. From our friend Ryan in Tombstone Arizona Edna’s Kitchen presents:

Classic Lemon Bars   

Ingredients

1 cup butter or margarine, softened

2 ¼ cups all-purpose flour

2 cups granulated sugar

4 eggs

2 teaspoons grated lemon peel

½ cup fresh lemon juice

2 Tablespoons powdered sugar

Steps

Heat oven to 350°F.

In medium bowl mix butter, 2 cups of the flour and ½ cup of the granulated sugar. Press into the bottom of ungreased 13×9-inch pan.

Bake 15 to 20 minutes or until center is set and edges just begin to brown.

In medium bowl, mix remaining ¼ cup flour and remaining 1 ½ cups granulated sugar with whisk. Add eggs, lemon peel and lemon juice; stir with whisk until well combined. Pour over partially baked crust.

Bake 18 to 22 minutes longer or until center is set and edges are golden brown. The bars will firm up as they cool. Cool 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 4 rows.

Tip: Add some pizzazz to the bars with stencils or strips of parchment paper. Place stencils on bars, sift powdered sugar over the stencil and then carefully lift the stencil from the bars.

 

Of course our kick off of Autumn and the Holiday Season wouldn’t be complete without some Pumpkin. From our friend Sarah in Montpelier Vermont Edna’s Kitchen presents:

Pumpkin Cheesecake Squares

Ingredients

Base

1 cup all-purpose flour

¾ cup packed brown sugar

½ cup butter or margarine

1 cup quick-cooking oats

½ cup finely chopped walnuts

Filling

1 package (8 oz) cream cheese, softened

¾ cup sugar

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 ½ teaspoons ground cinnamon

1 teaspoon ground ginger

3 eggs

Topping

2 cups sour cream

⅓ cup sugar

½ teaspoon vanilla

Steps

Heat oven to 350°F. Spray 13×9-inch pan with cooking spray. In medium bowl, mix flour and brown sugar. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Stir in oats and walnuts. Press in bottom of pan; bake 15 minutes.

In large bowl, beat filling ingredients with electric mixer on medium speed until well blended. Pour over hot base. Bake 20 to 25 minutes or until set and dry in center.

Meanwhile, in small bowl, mix topping ingredients. Drop mixture by spoonfuls over pumpkin layer; spread evenly over hot filling. Bake about 5 minutes or until topping is set. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.

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Thank you for joining Edna’s Kitchen for recipes by request, feel free to suggest your recipe ideas for future Edna’s Kitchen Presents events.

 

The ABC’s of Vegetables From Edna’s Kitchen

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Edna has gathered together some creative, tasty recipes featuring vegetables. Vegetables are nutritious in any form be it fresh, frozen, or canned. Packed with antioxidants, vitamins, and fiber to keep you feeling healthy and energized. They are low in calories, fat and are cholesterol free. Enjoy trying some new vegetable recipes and as always have fun in the kitchen.

 

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Asparagus Farro Salad

Ingredients

1 cup uncooked farro (semi-pearled or pearled)

1 lb fresh asparagus spears

4 Tablespoons olive oil

1 shallot, finely chopped

1 to 1 ½ teaspoons grated lemon peel (½ medium)

1 ½ Tablespoons lemon juice (½ medium)

1 teaspoon salt

¼ teaspoon pepper

½ cup pecans

⅓ cup feta cheese

Steps

In 2-quart saucepan, heat 4 cups water to boiling. Stir in farro; return to boiling. Reduce heat to low; cover and cook 20 to 25 minutes.

Meanwhile, cut asparagus into 1-inch pieces, leaving heads full. In 10-inch skillet, heat 2 tablespoons of the oil. Add asparagus and shallot; cook 5 to 7 minutes, stirring occasionally, until desired doneness (some like asparagus more tender, while others prefer a little fresh crunch). Remove asparagus from skillet to plate; set aside.

Stir in remaining 2 tablespoons oil, the lemon peel and lemon juice to skillet. Heat over low heat, scraping bottom of skillet with wooden spoon to loosen browned bits. Stir in salt and pepper. Set sauce aside.

Drain cooked faro in strainer or colander; rinse. In large serving bowl, toss farro with asparagus, pecans and feta cheese. Drizzle sauce over top.

Tips

Substitute spelt, barley or wheat berries for the farro.

The time to properly cook farro ranges from 20 to 40 minutes. Of course, overnight soaking would reduce the cooking time even further, taking only about 10 to 15 minutes of cooking for the chewy texture.

 

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Grilled Eggplant Pizza Sandwiches

Ingredients

8 (¾ -inch-thick) slices eggplant

4 (¼ -inch-thick) slices sweet onion

1 medium zucchini, cut lengthwise into ¼ -inch slices

3 tablespoons olive oil

¼ teaspoon salt

1 (8-oz.) can pizza sauce

8 (½ -inch-thick) slices Italian or sourdough bread, toasted

4 (1 ½ -oz.) slices mozzarella cheese

Steps

Heat grill. When ready to grill, brush eggplant, onion and zucchini with oil; sprinkle with salt. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until tender, turning once.

Meanwhile, heat pizza sauce in small saucepan until hot.

Spread 1 side of each of 4 toasted bread slices with 2 tablespoons pizza sauce. Top each with grilled vegetables. Spoon remaining pizza sauce over vegetables. Top each with cheese and slice of toast.

 

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Creamy Leek and Potato Soup

Ingredients

6 medium leeks (2 pounds), thinly sliced

4 medium potatoes (1 ½  pounds), cut into ½ -inch cubes

2 cans (14 ½  ounces each) ready-to-serve chicken or vegetable broth

¼ cup margarine or butter

½ teaspoon salt

¼ teaspoon pepper

1 cup half-and-half

Chopped fresh chives, if desired

Steps

Mix all ingredients except half-and-half and chives in 3 1/2- to 6-quart slow cooker.

Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until vegetables are tender.

Pour vegetable mixture by batches into blender or food processor. Cover and blend on high speed until smooth; return to cooker. Stir in half-and-half.

Cover and cook on low heat setting 20 to 30 minutes or until hot. Sprinkle with chives.

Tips

Leeks grow best in sand soil and the broad, flat leaves of a leek wrap around each other, making the perfect place for sand to hide. The easiest way to remove the sand is to cut the leek lengthwise, almost to the root end. Hold the leek under cool running water while fanning the leaves, so the water can wash out the sand.

Leeks are very tasty but do take a few more minutes to clean. To save time, use a chopped large onion instead of the leeks. Or use a chopped medium onion and, for a little color, ½ cup sliced green onions.

For more Vegetable filled recipes check out Edna’s ebook cookbooks on Amazon.