Recipes from Helen's Kitchen, Jan. 27, 2012

My husband passed away on Saturday, Jan. 21, so my daughter and I are dedicating this week's column to Al and his favorite recipes. Al was a big man with a bit appetite and loved to eat; he was the taste-tester for 56 years! We hope you enjoy these recipes as much as he did…

Editor's note: We're sure the thoughts and prayers of all our readers are with Helen and her family at this time.

Meatball and Vegetable Soup

1 pound extra lean ground beef

1 egg

1 teaspoon salt

1/4 teaspoon black pepper

8 green onions with tops

1 quart beef broth

3/4 cup thinly sliced celery

3/4 cup thinly sliced carrots

1/2 small head cabbage, shredded

2 tomatoes, peeled, cut in eighths

1 (48-ounce) can tomato juice

1/2 cup rice

1 bay leaf

1 teaspoon dried basil leaves

2 tablespoons soy sauce

2 tablespoons chopped parsley for garnish

Blend ground beef with egg, salt and pepper. Cut green onions into 1/2-inch lengths; set aside. Bring broth to a boil. Shape meat into 1-inch balls. Drop balls into broth together with the green onions, celery, carrots, cabbage, tomatoes, tomato juice, rice, bay leaf and basil. Cover and simmer for 30 minutes. Stir occasionally. Discard bay leaf. Stir in soy sauce. Top each serving with parsley. (Tip: Make the soup the day before to give it a chance to absorb the flavor!). Yield: 4 servings.

Beef Tenderloin wth Roasted Potatoes and Asparagus

1-1/2 pounds fresh asparagus spears

3/4 teaspoons salt, divided

3 baking potatoes, cut into 1-inch pieces

1 teaspoon olive oil

1/2 teaspoon black pepper, divided

Cooking spray

1-1/4 pounds beef tenderloin

1/4 cup water

Snap off tough ends of asparagus; sprinkle with 1/4 teaspoon salt. Set aside. Toss potatoes with oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange in a single layer in the bottom of a broiler pan coated with cooking spray. Bake at 500° for 10 minutes. Trim fat from tenderloin. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Insert meat thermometer into thickest portion of tenderloin. Add tenderloin to broiler pan, nestling it into potato mixture. Bake at 500° for 20 minutes or until thermometer registers 145° (medium-rare) to 160° (medium), stirring potatoes once. Place tenderloin and potatoes on a serving platter; cover with foil. Let stand 10 minutes. Add asparagus and water to pan. Bake at 500° for 10 minutes or until asparagus is crisp-tender. Serve with tenderloin and potatoes. Yield: 4 servings.

Crunchy Macaroni and Cheese

1 (8-ounce) package medium shell macaroni

1 egg, lightly beaten

2 cups small-curd cottage cheese

1 (8-ounce) carton sour cream

1/4 teaspoon salt

1/4 teaspoon black pepper

2 cups (8-ounce) shredded process American cheese

1/4 cup soft breadcrumbs

2 teaspoons butter, melted

Cook macaroni according to package directions; drain. Combine macaroni, egg, and next 5 ingredients; stir well. Spoon mixture into a greased 12 x 8 x 2-inch baking dish. Combine breadcrumbs and butter, stirring well; sprinkle over macaroni. Bake at 350° for 30 minutes. Yield: 6 servings.

Scalloped Onions

2 cups onions, sliced thin

3 Tbsp. butter

3 Tbsp. flour

1 cup milk

2 egg, yolks, beaten

1 cup fresh bread crumbs

2 egg whites, beaten stiff

1 cup buttered bread crumbs

Cover onions with boiling water and cook until tender; drain. While onions cook, melt butter. Blend in flour and stir. Add milk and egg yolks. Cook until thick, stirring constantly. Add cooked onions to sauce. Add fresh bread crumbs. Fold in stiffly beaten egg whites. Put in baking dish; sprinkle buttered bread crumbs on top. Bake at 350° for 30 minutes. Yield: 4 servings.

Peanut Butter and Banana Bread

2-1/2 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

2 large ripe bananas, mashed (1 cup)

1 cup milk

3/4 cup chunky peanut butter

3 tablespoons cooking oil

1 teaspoon vanilla

1 egg, slightly beaten

1 (6-ounce) package milk chocolate chips

Peanut Butter Frosting (recipe below)

Stir together flour, and next 5 ingredients in large mixing bowl. In another bowl combine mashed bananas, and next 5 ingredients. Add to flour mixture, stirring just until combined. Add chocolate chips. Pour batter into 2 greased 8x4x2-inch loaf pans. Bake at 350° for 50 to 55 minutes until wooden pick inserted near center comes out clean. Cool in pans 10 minutes. Remove from pans; cool on a wire rack. Wrap and store overnight, then ice with peanut butter frosting before serving. Yield: about 8-10 slices.

To make peanut butter frosting:

In small saucepan, melt 3 tablespoons chunky peanut butter and 2 tablespoons butter. Remove from heat; stir in 1 cup sifted powdered sugar and 1 teaspoon vanilla. Stir in 1 tablespoon milk; add more milk, if necessary, until of spreading consistency.

Any comments, questions or favorite recipes? I would like to hear from you. Please e-mail me at helenkitchen@msn.com. Please write "Helen's Kitchen Request" or "Helen's Kitchen Recipe Exchange" in the subject line to make sure that I receive your e-mail requests!

BONUS RECIPE

Cream Cheese Squares

1 stick margarine, melted

3 eggs, divided

1 (18.25-ounce) package yellow cake mix

1 (8-ounce) package cream cheese, softened

1 (16-ounce) package sifted powdered sugar

2 teaspoons vanilla

Combine margarine, 1 egg, and cake mix in a large bowl; mix well. Press mixture into an ungreased 13x9x2-inch baking pan. Set aside. Combine 2 eggs, cream cheese, powdered sugar and vanilla; beat until smooth. Spread topping over cake layer. Bake at 350° for 45 to 50 minutes. Cool on wire rack; chill and cut into 2-inch squares. Yield: about 24 squares.

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