Taste Something New

(Page 3 of 6)

November/December 2007
Jean Teller, senior associate editor 
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This is my favorite to bring to the office for GRIT food days. I prefer cheese as a topping, so I add cheese on top and ignore the cornflakes. I mix 2 cups cheese with the hash browns and bake the dish for 30 minutes. I then top the hot mixture with another 2 cups cheese and return it to the oven to bake for another 30 minutes.

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Of cabbages and greens

Bud Ballard of Lakewood, California, collects unusual recipes, and he’s looking for one for a kraut-pineapple salad.

Alise Sack of Brevard, North Carolina, took up the challenge.

Kraut-Pineapple Salad

1 large can sauerkraut, drained
1 cup chopped celery
1 cup chopped peppers, red or green
1 cup chopped onion
1 tablespoon celery seed
1 1/4 cups sugar
1/2 cup salad oil
1/2 cup vinegar
1 medium can pineapple bits, drained

In large saucepan, cover sauerkraut with water; cook for 20 minutes. Drain. Pour into large bowl; add celery, pepper, onion and celery seed. Mix well.

In second saucepan, heat sugar, salad oil and vinegar. Pour over sauerkraut mixture; add pineapple. Mix well. Cover and chill for 2 hours.

Rolled oat revelry

Olinda Kaeton, of Rehoboth, Massachusetts, requests a recipe for a cake that includes old-fashioned rolled oats. She says, years ago, the recipe was on a package of oatmeal, which was in a bag at the time.

A number of readers sent similar recipes to the one from Gloria Baughman, of Seneca, Pennsylvania. Gloria says, “My mother used to make this cake frequently. It is delicious.”

Lazy Daisy Oatmeal Cake

1 1/4 cups boiling water
1 cup oats, quick or old-fashioned, uncooked
1/2 cup butter or margarine, softened
1 cup sugar
1 cup firmly packed brown sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Frosting:
1/4 cup butter or margarine, melted
1/2 cup firmly packed brown sugar
3 tablespoons half-and-half
1/3 cup chopped nutmeats
3/4 cup shredded or flaked coconut

For cake: Heat oven to 350°F. Grease and flour 9-inch square baking dish; set aside.

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