COLD WEATHER MAKES FOR GOOD COOKING

Bitter cold temperatures and bad weather has really been good for recipes. Some of you must have been snowed in with cabin fever, because we have many pieces of mail this week. See, there's always a silver lining to a dark cloud.

A few weeks ago we had a request for a pat-in-pan pie crust using oil as the shortening. In response to that request we have two replies for you today.

Nina Stevenson of Cape Girardeau shares her favorite recipe and a good New Year's "food for thought" quote. "When you want to get even with someone, start with someone who has helped you."

Pat-In-Pan Pie Crust

1 1/2 cups flour

3 tablespoons sugar

1/2 teaspoon salt

1/2 cup salad oil

3 tablespoons milk

Blend flour, sugar and salt in pie pan. Blend oil with milk. Add to dry mixture. Mix with fork and press into pan. Bake at 425 degrees for 10 minutes until lightly browned. Fill with desired filling.

The second reply comes from Shea Bey of Perryville, Mo.

No-Roll Pie Shell

For a single 8-inch or 9-inch crust, sift 1 1/2 cups sifted all-purpose flour, 1 1/2 teaspoons sugar, and 1 teaspoon salt in pie pan. Combine 1/2 cup Mazola oil and 2 tablespoons milk in a measuring cup. Whip with a fork. Pour all at once in the center of flour mixture. Mix with fork. Press evenly with fingers to line bottom and sides of pan. Fill as desired; bake as required for filling used.

To bake an empty shell; prick entire crust. Bake in hot oven at 425 degrees 12 to 15 minutes.

n

Next we have a reader response from Annis Heuring of Scott City, Mo., from the recent request for Kettle Beef. This recipe is her own and it is just the way she likes it.

Kettle Beef

3 pounds beef stew meat

1 large onion, chopped

1 bay leaf

Salt and pepper, to taste

Roll meat in flour, and put in a baking pan. Sprinkle meat with salt and pepper; put the chopped onion all over the meat. Add bay leaf and 3 cups of water. Cover with foil and bake at 350 degrees for 1 1/2 to 2 hours. Uncover and check if done. Add more water if it is needed. Thicken with a mixture of cornstarch and water. Stir in a little kitchen bouquet to make darker gravy. Serve a desired over mashed potatoes or noodles.

n

Another Cape Girardeau cook answered the request for Italian Beef. There are two different recipes for you to enjoy.

Round Steak Italian

1 1/2 pounds round steak

2 eggs, beaten

1/2 cup grated Parmesan cheese

1/2 cup dry bread crumbs

1/3 cup oil

1 medium onion, sliced

1 teaspoon salt

1 teaspoon pepper

1 tablespoon sugar

1/2 teaspoon marjoram

1/2 teaspoon oregano

16 ounces tomato paste

2 cups water

1/2 pound mozzarella cheese, shredded

12 ounces spaghetti, cooked

Remove fat and bone from steak. Cut into serving pieces. Dip in egg and roll in Parmesan cheese mixed with bread crumbs. Brown both sides in oil. Place in shallow baking dish. In same skillet saute onion until transparent. Stir in tomato paste and water. Boil 5 minutes scraping bits from the bottom of pan. Pour 3/4 of sauce over meat. Sprinkle with mozzarella cheese and top with remaining sauce. Bake at 350 degrees for 1 hour. Serve over spaghetti.

Italian Beef Braciola

2 pounds boneless round steak

2 tablespoons flour

3/4 teaspoon pepper

2 tablespoons olive oil

2 tablespoons chopped fresh parsley

2 tablespoons grated Parmesan cheese

Spaghetti

Filling

Sauce

Preheat oven to 300 degrees. Trim fat from beef; sprinkle with flour and pepper. Pound steak until 1/2-inch thick.

For the filling:

Combine 1/2 cup seasoned breadcrumbs, 2 tablespoons parsley, and 2 tablespoons Parmesan cheese. Spread over steak, leaving 1-inch free at both narrow ends. Starting at narrow end, roll up like a jellyroll. Tie securely. Heat oil in Dutch oven. Evenly brown steak roll. Add sauce to same pan. Bring to a boil. Cover tightly. Cook in a preheated oven 1 3/4 to 2 hours. Cook spaghetti. Keep warm. Remove string from steak. Carve into 3/4-inch slices. Arrange on spaghetti. Top with sauce and serve.

n

Recently, someone brought a cake to the Senior Center and it was a big hit. Later the recipe showed up on my desk.

Toasted Coconut Cake

1 yellow cake mix

1 package (4 serving size) vanilla instant pudding

1 1/3 cups water

4 eggs

1/4 cup oil

2 cups flake coconut

1 cup chopped pecans

Coconut Cream Cheese Frosting

Blend cake mix, pudding mix, water, eggs and oil in large mixing bowl. Beat with electric mixer on medium speed for 4 minutes, stir in coconut and nuts. Pour into three greased and floured 9-inch layer pans. Bake at 350 for 35 minutes, cool in pans 15 minutes, remove and cool on rack. Fill and top with cream cheese frosting.

Coconut Cream Cheese Frosting

4 tablespoons butter or margarine

2 cups flake coconut

1 (8 ounce) package cream cheese

2 teaspoons milk

3 1/2 cups sifted powdered sugar

1/2 teaspoon vanilla

Melt 2 tablespoons butter in skillet. Add coconut; stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool. Cream 2 tablespoons butter with cream cheese. Add milk; beat in sugar gradually. Blend in vanilla; stir in 1 3/4 cups of the coconut. Spread on tops of cake layers. Stack and sprinkle with remaining coconut.

Another great week of sharing recipes. I look forward to what the New Year has in store for Recipe Swap.

May each of you have a very happy and safe New Year and of course, happy cooking.