Mexican Spanish Rice

Mexican Spanish Rice

Dorcas Annette Walker

From the time that Christopher Columbus landed on America’s shore in 1492 until now the United States has become a great melting pot of different cultures founded on our belief that all men are created equal as stated by the Constitution adopted September 17, 1787 in Philadelphia, Pennsylvania. Since October of 1886 the Statue of Liberty has stood at the port of the New York harbor welcoming millions of immigrants to our country from around the world. We come from diverse backgrounds, have different political viewpoints, and yet we are united. We are Americans.

Traveling around the United States I was intrigued how distinctive traditions show up in the way we name and prepare our food. For instance there is Texas Hash, French dressing, Boston Baked Beans, Russian Tea, Navajo Tacos, Japanese Fruit Pie, and Mexican Stir Fry just to name a few items. The neat thing here in America is that we can all enjoy these amazing different cultural foods unlike other countries where the variety of groceries is limited. Basic staples that we take for granted are often not available elsewhere. Also the more a certain food style becomes popular, changes to the original recipe are made until the cuisine becomes truly an American dish.

My Mexican Spanish Rice is a filling dish and can be eaten by itself with garlic bread as a meal or spread leftovers in a soft taco with toppings and microwave. You can spice up the Mexican Spanish Rice by adding red, green, and jalapeno peppers to suit one’s taste. Also a variety of precooked beans can be included. Preparation time for my Mexican Spanish Rice takes about 30 minutes and this recipe serves at least ten.

Mexican Spanish Rice

In a large iron skillet brown 2 lbs of hamburger. Add 1 tb dried onion or dice up a small onion and sprinkle on ½ tsp garlic salt, regular salt and pepper.

In a medium saucepan cook 2 c rice with 4 c water and 1 tsp salt.

In a large kettle bring to a boil:
3 qt of tomatoes pureed
1 tb dried oregano
1 tb dried parsley
3 tb sugar
¼ tsp crushed dried red pepper
Drain hamburger and add to the tomatoes. As soon as the rice is cooked pour into the tomato mixture. Simmer for ten minutes. To serve place corn chips on plate and layer the Mexican Spanish Rice over it.

Mix-match toppings of: shredded cheese, sour cream, lettuce, chopped tomatoes, black olives, and Tabasco sauce!

Weekly tip: Avoid putting ripe tomatoes in the refrigerator, instead store in a cool dark spot. To ripen a tomato place in a paper bag or wrap up in a newspaper and position in a warm place or at room temperature, but not in direct sunlight. Store cut tomatoes in the refrigerator and use as soon as possible!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.com

Boston Cream Pie

Boston Cream Pie

Dorcas Annette Walker

The few recipes that I have in my mother’s hand writing are very special to me. As stated before since my mother seldom baked any unique dessert that she made became a red letter day for us. Our house simply buzzed with excitement the day my mother announced that she was going to try and make a Boston Cream Pie. This elaborate dessert turned our evening meal an instant celebration. I remember my father shaking his head and muttering that he didn’t see what all the fuss was about over a cake with pudding in the middle as my mother, beaming with pride, served each of us a piece of her Boston Cream Pie. Since Boston was the site where the first shot was fired heralding the beginning of our independence from Britain, I thought that my mother’s Boston Cream Pie recipe would make an excellent dessert for this 4th of July celebration.

The Boston Cream Pie is actually a round cake filled with custard cream pudding and frosted with chocolate. The Boston Cream Pie was invented by a French pastry chef at Boston’s Parker House Hotel in 1855 when he decided to top off an English cream cake with chocolate and put almonds around the outside. One early version of the Boston Cream Pie simply sprinkled powdered sugar on top while another included a raspberry jelly filling. Some Boston Cream Pies were made with white cakes while others used a sponge cake. The cake/pie had it’s origin in colonial days and was sometimes called a Pudding-Cake pie as in the mid-nineteenth century pie tins were more common than cake pans. The first Boston Cream Pies could easily have been baked in pie tins. In 1996 the Boston Cream Pie was officially proclaimed the certified Massachusetts State Dessert.

The Boston Cream Pie is a rich filling dessert ideal for family reunions or gatherings throughout the year. While this Boston Cream Pie recipe has had several steps shortened compared to original recipes, preparation time is still around an hour not counting cooling time. My Boston Cream Pie serves eighteen.

Boston Cream Pie

Prepare one yellow cake mix as directed baking in two layers. Cut the top of each layer flat and cool for around an hour.

In a small saucepan mix together with a Wisk:
4 eggs
½ c sugar
½ tsp salt
1 tb cornstarch dissolved in 1 c evaporated milk
Cook using medium heat while stirring constantly until thickened. Take off heat and add:
1 ½ tsp vanilla
Continue to beat with a Wisk until the pudding cools slightly. Pour the pudding over the top of one layer and spread around evenly. Place the second layer on top of the pudding.

Then in a small bowl mix together:
2 c powdered sugar
4 tb cocoa
2 tb shortening
¼ c hot water
Beat until smooth with a Wisk and pour over the top of the cake letting the chocolate run down the sides. Store the Boston Cream Pie in an airtight container. You may garnish the cake with sliced almonds!

Weekly tip: For a smooth sharp cut on a baked cake use a long bread knife that has been heated by running under hot water and dried with a paper towel. For gooey or sticky cakes use un-waxed dental floss!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.com

Marshmallow Fudge Chocolate Cake

Marshmallow Fudge Chocolate Cake

Dorcas Annette Walker

My father loved anything chocolate and I inherited his chocolate gene. No matter how many tempting desserts are at a family reunion or church dinner if there is a chocolate dessert present I am automatically drawn to it. There is something irresistible about the rich taste of chocolate that indulges the taste buds. Total stranger become instant friends when drooling over a chocolate dessert. Throughout the years many myths have been passed around about chocolate and today there is still a lot of controversy surrounding the benefits or harm of chocolate.

Chocolate is popular in Asia where the cacao tree is native. The Spanish introduced the cacao tree to the Philippines in the 16th century. China has had an increase in chocolate intake by forty percent since 1992. The average American eats 12.31 pounds of chocolate and spends $50 per year.

Researchers have found that cocoa and as few as 30 calories of chocolate a day keeps the blood pressure down reducing the risk of stroke or heart attack, prevents plaque buildup, promotes alertness, lessens pain, and supports well being. A study from the Harvard School of Public Health found out that people who eat chocolate regularly three times a month live almost a year longer than those who do not consume junk food. Chocolate is high in potassium, magnesium, and vitamins: B1, B2, D, and E.

Dark chocolate is better because it has higher antioxidants, flavanols, and a better fat content. Even if you splurge and eat an entire box of heart-shaped chocolates it only amounts to 500 calories giving you a two ounce weight gain. Just don’t make eating an entire box of chocolates a daily ritual. And you can compensate for the intake of fat calories by cutting back somewhere else. Chocolate won’t keep you awake at night unless you consume 605 calories or cause cavities. Instead chocolate may actually prevent plaque build-up on teeth. So if you have been feeling guilty for eating chocolate relax and enjoy.

The smooth blend of rich moist chocolate cake, creamy melted marshmallow, and fudgy frosting that makes up my Marshmallow Fudge Chocolate Cake is a culinary delight. You can also add one cup of chopped nuts with the cake mix if you desire or substitute a jar of marshmallow cream instead of regular marshmallows. My Marshmallow Fudge Chocolate Cake takes fifteen minutes to prepare (not counting baking time) and serves fifteen.

Marshmallow Fudge Chocolate Cake

Mix up and bake 1 devil’s food or dark chocolate cake mix as directed in a 9 x 13 baking dish.
While hot poke holes in the cake with a fork.

Layer 1 (10oz) bag of regular marshmallows on top and put the cake back into the oven for about ten minutes until the marshmallows are soft and melted. Spread evenly over the top of the cake with a knife dipped in hot water.

Let cool for an hour then spread chocolate frosting over the top. Garnish with cool whip, strawberries, or cherries!

Weekly tip: Whipping up a readymade container of frosting with your mixer for a couple of minutes will double its volume and be fluffier!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.com

3-Step Cast Iron Supper

3-Step Cast Iron Supper
Dorcas Annette Walker

Since writing my Creative Tennessee Mountain Cookin weekly newspaper column, I have been delighted to hear from several men, who love to cook. These dear guys are loyal fans, some who every week without fail tries out each of my recipes. One fellow told me awhile back that he is getting quite a stack of newspaper clippings. Guys, I am working on putting together a cookbook of my recipes- honest! In honor of my fellow chefs for Father’s Day I thought I’d give my 3-Step Cast Iron Supper recipe.

The first known Father’s Day celebration took place on July 5, 1908 at Fairmont, West Virginia in commemoration of 361 men killed in a deadly explosion nearby. A year later in the state of Washington, Sonora Dodd began working to have a yearly Father’s Day celebration observed after listening to a Mother’s Day sermon and realizing the sacrifice her father (a Civil War veteran) made over the years as a single father raising their family, who became widowed after his wife died in childbirth. In 1924, President Coolidge recommended that Father’s Day become a national holiday. President Johnson designated the third Sunday of June for Father’s Day in 1966, but it wasn’t until 1972 that President Nixon instituted Father’s Day as a national observance. Roses are the official flower for Father’s Day; red roses for living fathers and white roses in memory of fathers who have died. To all fathers I’d like to wish you a very Happy Father’s Day!

My 3-Step Cast Iron Supper makes a hearty meal by itself and is easy to make consisting of three main ingredients: macaroni and cheese, pork and beans, and hotdogs. You can also tweak this recipe by using up leftover macaroni and cheese, adding a can of pork and beans, mixing in chopped hotdogs, and heating it up in the microwave for a quick meal. For variety you can substitute chili beans instead of pork and beans. My husband spreads ketchup over his portion whenever I serve my 3-Step Cast Iron Supper. Preparation time for the 3-Step Cast Iron Supper is thirty minutes and this recipe serves six.

3-Step Cast Iron Supper

Step 1:
In a 10 inch cast iron skillet bring 6 c of water, 1 tsp salt, and 1 tb cooking oil to a boil. Pour 2 (7.25 oz) macaroni and cheese dinner macaroni in the boiling water and boil for ten minutes stirring occasionally with a large spoon. Lower the heat, add ½ c milk, and stir in the powered cheese until smooth.

Step 2:
Open up and pour in 1 (16 oz) can of baked beans.

Step 3:
Cut up into ½ inch pieces of 1 pkg of 8 hotdogs (your choice) and stir in. Bring to boil and simmer for five minutes. Serve piping hot right out of the cast iron skillet!

Weekly tip: A saving tip when cooking macaroni, noodles, or rice: bring to a boil, cover, and turn off the heat. In twenty minutes or less your macaroni, noodles, or rice will be cooked!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.com

Dad's Crispy Treats

Dad’s Crispy Treats

Dorcas Annette Walker

My son’s friends at the body shop do more than work on cars. Besides keeping up with all the news, they love to taste-test any new recipes that I come up with, especially along the dessert or snack line. I always appreciate their feedback and honest opinions. In fact this week’s Dad’s Crispy Treats evolved from the suggestions and ideas that came out of the body shop. I thought it would make a perfect treat for dads this month.

There are all kinds of fathers. This August my son is getting married to a single mother and will not only become a husband, but he will also be a stepdad to a little boy. I know I’m prejudiced, but even though Dwight has never fathered a child biologically, he will be an excellent dad to this little boy. All Case has ever known is Dwight as a father. It has been a special time watching as my son changed from a single young adult status to becoming a responsible young father learning how to take care of a small child. In a perfect world there would be no split families or single parents struggling to raise children by themselves. I’m very proud of my son, who has chosen to take on the role of a stepdad.

I’d like to honor all the stepdads that have opened up their hearts to children needing a father figure in their life. Not only have these dads been willing to financially support and raise an extended family, but a good stepfather gives security and a steady role model to his stepchildren. I’d also like to include the dads, who are split from their children yet continue to financially support their children year after year and be a part of their lives as much as possible. I know of one young divorced father, who drives four hours across the state every other weekend just to spend time with his small daughter. These dads are pillars in the lives of their children and should be praised and emulated.

My Dad’s Crispy Treats are easy to make and will be an instant hit with both children and fathers. You can substitute or add chocolate chips, Skittles, Reece pieces, crumbled Butterfinger candy bars, peanuts, butterscotch chips, or any other kind of candy, nuts, or frosting that the dad of your household likes. These fudgy crunchy treats will appeal to every man’s sweet tooth. My finger-licking Dad’s Crispy Treats takes fifteen minutes to prepare (not counting sitting time for hardening) and this recipe makes eighteen large squares.

Dad’s Crispy Treats

Melt together in the microwave:
1 stick margarine
1(10 oz) pkg large marshmallows
1 c peanut butter (smooth or chunky)

Stir in:
6 c rice crispy cereal
1 c M & M’s
1 c mini marshmallows
Pour the mixture into a wax paper lined 9 x 13 baking dish and press flat with a spatula. Let the treats harden for a couple of hours.

Then spread on the top:
1 (16 oz) can of chocolate frosting
Cut into squares, and serve!

Weekly tip: For a harder frosting topping chill in the refrigerator for a couple of hours!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.com

Papa's Pancakes

Papa’s Pancakes
Dorcas Annette Walker

My husband seldom cooks. He has no need as I’m always in the kitchen and he prefers to eat the food instead of bothering to prepare it. Also Dana wasn’t raised where fellows cooked. His mother didn’t bake or prepare special meals as he grew up. So Dana always appeared at our house around mealtime when we were dating. One Saturday morning after we were married and had kids, Dana asked for pancakes. For some reason I wasn’t in the mood for making pancakes. Anyone who works in the kitchen on a regular basis knows the feeling of every once in awhile not feeling like making a certain meal. Now before you start sending my husband sympathy cards let me state in my defense that normally whatever my dear husband asked for culinary wise he got. It was quite a shock to my poor husband when I tried to change his mind and tempt his taste buds with something else. The more I endeavored to change Dana’s mind the more determined he became to eat pancakes. He finally gave me the “look” that all you married folk know what I’m talking about and declared if I wouldn’t make him pancakes he’d make them himself. Instead of backing down like usual and scurrying to the kitchen to make what my dear husband desired, I got a brainstorm. I told Dana that I thought that it would be a wonderful idea for him to make pancakes even though he didn’t know the first thing about cooking.

Shock waves vibrated throughout our house as Dana banged among the pots and pans to find a skillet, hollering for help as he tried to locate the flour, and then a recipe for pancakes. Our youngsters woke up and came running to the kitchen all excited to see their Dad actually trying to cook. Dawn and Dwight asked numerous questions giggling as they perched on stools eyeing their dad’s every move. Our normal Saturday morning turned into a festive occasion as Dana mastered the knack of flipping and frying pancakes. The pancake experience turned into a resounding success and my husband was hooked. From then on every so often our kids would beg for Papa’s Pancakes. Dana would give a big grin, order me out of the kitchen, and announce that he was going to make up another batch of pancakes.

Papa’s Pancakes is an ideal recipe to use as a bonding experience for father and kids. Papa’s Pancakes can be served topped with a favorite fruit pie filling and whipped cream for a hearty meal or add fresh diced fruit right in the batter (my recipe for Apple Fritters is located on my Creative Tennessee Mountain Cookin blog found on my website page). The next time Dana whips up some of his pancakes he plans on adding raisins to the batter. You can also make smiley faces and animal shapes by pouring the batter in different patterns on a hot skillet. Here is Dana’s Papa’s Pancake recipe that makes eight, 6-inch pancakes.

Papa's Pancakes

Melt 1 tb shortening in a skillet on medium heat.

Place in a medium bowl:
1 tsp sugar
1 tsp salt
1 tsp vanilla
2 eggs
2 c milk

Whip with a Wisk and then add:
2 c self-rising flour
3 shakes of cinnamon
Mix well and add melted shortening to the batter. Melt a couple more tb of shortening and pour a dipperful of batter in the hot skillet. Wait three minutes until the bubbles quit coming up and the top looks like a moon full of craters then flip over. Fry for two more minutes and then place on a plate and serve hot with butter, syrup, or fruit!

Weekly tip: Always use medium heat to fry pancakes as a higher heat will burn or cook the pancakes faster, but the pancakes won’t be done in the middle!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.com