PolleePerfect has been quiet for a couple months but I’ve been keeping the Midwest spirit alive with lots of fun, food and fellowship.

So today I honor my roots and my first – and only – published recipe.  It appeared in the Lincoln Central Cookbook, published in 1991. I attended K-12 at LC, as did most of my family prior to its closing in 1993.

My Grandma Marge served as my guide, via corded phone, the first time I prepared it. It was the summer during high school when mom went to work and I was in charge of lunch a couple days a week for my dad, brother, sister and whoever else happened to be around.

My ego was big and my bangs bigger. KILR radio, our local station, played bad music and I kept the dial on KFMC, a rock station out of Fairmon, MN, until dad pulled in the lane. I had my first part-time job at a clothing store in town (the now defunct Spurgeon’s).

It was around this time dad nicknamed me Pollee Perfect because of my disdain for messy farm life and the amount of time I spent on my clothes, hair and make-up. My how things have changed. Now I barely wear face paint and love spending time on the farm.

I got this recipe from one of mom’s women’s magazines (Country Living? McCalls?) and it seemed like a major accomplishment the first time I pulled it off.  Mexican Lasagna became one of my teenage staples.

The Lincoln Central Cookbook was 2/3 sweets and desserts. Many recipes in the other 1/3 contained Cream of Something Soup.

Mine was pretty simple; guess I’ve always been a minimalist. Although I don’t use taco seasoning any more, the only truly questionable ingredient is the prepared chili with beans.  I am proud to share a page with Ardyce Levell and Hermina Amoroso.  So without further adieu, the recipe as it appeared in the Lincoln Central Cookbook, circa 1991:

1 pkg soft flour shells
1 pkg taco seasoning
1 lb hamburger
1 med. onion
2 c cheddar cheese
1 8 oz can tomato sauce
1 can prepared chili w/ beans
1 tsp chili powder

Brown hamburger and onion, drain.  Add taco seasoning as directed on package and simmer 15 minutes.  In well-greased baking dish place taco shells stuffed with hamburger mixture. In pan, heat chili, tomato sauce and chili powder. Pour over tacos. Smother with cheese and bake at 350 until cheese is bubbly, 20 to 25 minutes.

Vinaigrette is your all-purpose, add-to-anything-and-make-it-good dressing, and is especially useful in the summer when our diets shift to lighter fare.

Like a utility infielder* in baseball, it can assume multiple roles.  The obvious is salads but don’t overlook it for roasted vegetables, a cold pasta toss or a bowl of braised beans or lentils.

Most folks use more oil than vinegar but I like a half-to-half ratio.  I’ve made this with red wine, balsamic, raspberry and rice vinegars, all with respectable results.  I went nouveau recently and used a pomegranate-infused balsamic vinegar.

.5 c extra virgin olive oil
.5 c red vinegar of your choice
1 T mustard (I prefer dijon or stone-ground)
pinch of thyme
pinch of minced garlic or garlic powder
dash of S & P

Add everything to a bowl for whisking or a jar for shaking.  And make sure your jar has a lid.  That should seem obvious but we do live in the States where every possible risk must be pointed out.

*Note use of a term I’ve only heard in casual conversations.  While I understand the concept of a utility infielder I couldn’t name one, having not watched a baseball game in nearly two decades.

Living in Barcelona for a short stint with a kitchen the size of a thumb tack has forced me into taking a simplistic approach to cooking.  It’s good exercise.  Our cooking supplies are: 2 burners, 1 saute pan, 1 small pot, 1 large pot, 1 plastic spoon.

Ingredients are FABULOUS and we can pick up fresh supplies about every 100 yards at the fruit and vegetable purveyors.  This recipe makes lunch in about 5 minutes.  As usual, simplicity produces splendid results.  Muy bien!

(yes, I know, I really need to start taking photos…)

1 sm onion
2 cloves garlic
1 hot pepper
4 slices salami, chopped

.5 c tomato sauce
.5 c garbanzos
3 c spinach

oil
black pepper
salt
red pepper
2-3 T slivered manchego cheese

Chop onions, mince garlic and hot pepper.  Saute for a few minutes in olive oil.  Sprinkle black pepper, red pepper and salt to taste.  Add chopped salami, saute for about 1 min. then add tomato sauce and garbanzos and saute for another min.  Add chopped spinach then cover pan for a min. to slightly wilt spinach.  Toss everything and serve with slivers of manchego.

I created this using leftover artichoke dip as a base for the stuffing.  YUM.  Bonus: turkey breasts are often less expensive than chicken breasts.  Stuffing portobello mushrooms would also work well.

There are a number of variations depending on what you’ve got around.  No artichokes?  No problem.  Use spinach and jalapenos instead.   Or mushrooms, or roasted peppers, etc.

Basic breakdown: butterfly breasts, fry, add stuffing to the concave side, bake.  The stuffing will be a little mound of goodness in the center.  No photo available yet but I promise to start taking my own very soon.

1/2 med. onion, sliced thinly
4 turkey breasts, butterflied

1 c leftover artichoke dip*
1 c. spinach, chopped
1/2 c. parmesan
2 T hot peppers
salt & pepper

*If you don’t have leftover dip use:
1/2 c chopped artichokes
1/4 c cream cheese
1/4 c sour cream
2 T mayo
1 c. spinach, chopped
1/2 c.parmesan
2 T hot peppers
salt & pepper

Mix filling first.  Saute onions in a well-oiled, oven-proof pan.  After a few minutes, add turkey breasts, cut side down,   Add salt and pepper and fry for a few minutes on each side.  Set pan off the burner with cut side up.

Plop a healthy portion on the concave side of the breasts.  Give another sprinkle of salt and pepper and place in a 400 degree oven for 10-12 minutes, or until filling is completely warmed.

This zippy slaw is the perfect accompaniment to stir fry in the cooler months and could easily stand on its own during the warmer ones, especially with an added protein.  Most of the ingredients are things we generally have stocked and (cabbage soap box alert) cabbage has an incredibly long refrigerator shelf life.

1/2 – 3/4 head cabbage

juice of one orange
2 T mayo
2 T rice vinegar
1 T chili garlic paste
2 T sweet thai chili sauce
1 t soy
1 t ginger powder (or 1 T fresh ginger)

1/4 c toasted sesame seeds

Shred cabbage and place it in a bowl large enough to slosh around with the sauce.  Mix the sauce and add to cabbage.  Refrigerate for about an hour, or until serving.  When serving time is nigh, toast sesame seeds for about a minute and add them to your slaw.

Thanks to Mrs. Marv for the image.