Newspaper Archive of
Feather River Bulletin
Quincy, California
February 24, 2010     Feather River Bulletin
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February 24, 2010

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Bulletin, Progressive, Record, Reporter Wednesday, Feb. 24, 2010 1B 0 # b Diana Jorgenson Portola Editor Even when we mountain folk experience balmy weather in February, we know that it is a false spring, a taste, a tease, and way too early to set out the tomato plants. So when eating seasonally, February is the month to appre- ciate the trucking industry and the continuing harvests at lower elevations and to reap the benefits of any canning and freezing you did last autumn. This menu takes advantage of hardy and tasty cabbage and canned tomatoes in juice, sauce and whole form. Most of the tomato sauce in the stuffed cabbage is absorbed by the rice and ground beef, so the tomato-cider broth is a nice and light touch. Any leftover broth will make a warm and tasty beverage the next day. The broth is so simple to make that there's time to whip up a batch of Feta Cheese Puffs as well. Make the puffs prior to the cabbage rolls, as the oven temperature is slightly higher. The Apple Pancake can bake while dinner is being enjoyed. The recipe calls for fresh apples, but frozen apple slices work as well. During apple season, not only do I make applesauce, I freeze pie filling--spiced and sugared, everything but the dots of butter. All winter long, apple pie then requires only the trouble of rolling out a crust. I've found that the pie filling can do double duty as apple crisp and worked well in this oven-baked pancake as well. Don't take time to photograph your apple pancake before you turn it upside down onto a warm plate. The sticky syrup on the bottom sets up fast. Mountain Apple Pancake 2 teaspoons butter 2 apples, peeled and thinly sliced 4 teaspoons cinnamon sugar lcupnli~: ~- " ": " .......... 2/3 cup sugar 1/4 teaspoon salt 4 large eggs 1 teaspoon vanilla extract I cup flour 2 tablespoons powdered sugar Heat oven to 400 degrees F. eggs and vanilla. Add the Heat a large ovenproof pan egg mixture to the flour, over medium heat on the stirring with a whisk until stovetop. Melt the butter; blended. Pour batter over then add the al ple sfices in apples to cover, .... a thin layer and sprinkle Bake until the pancake with the cinnamon sugar, has risen and turned golden, Remove pan from heat. about 25 minutes. Turn out Lightly spoon the flour into onto a warm serving plate a measuring cup and level and garnish with powdered with knife. Pour in large bowl. sugar. Serve warm, with Combine milk, sugar, salt, maple syrup. Bright yellow tulips are a nice touch at the dinner table. This time of year, we can all use a dose of color. Feta Cheese Puffs Makes 24 puffs Will keep one day or freeze 1/4 cup (1/2 stick) butter up to two weeks. Reheat 3/4 cup flour thawed puffs at 350 F until 3 eggs warm--about 3 minutes. 2/3 cup crumbled feta cheese Bring 3/4 cup water and but- ter to full boil. Remove from heat and whisk in flour to make a paste. Add eggs, one at a time, whisking until dough is no longer sticky. Stir in cheese and let stand for 15 minutes. Space 24 mounds of dough on buttered baking sheet. Bake in 400 degree F oven until puffs are dry and browned, about 30 minutes. Loosen puffs. Tomato Cider Broth 2 cups cider 2 cups tomato juice i beef bouillon cube 1 cup water 1-1/2 teaspoon basil Simmer until heated through-- about 15 minutes. Serves 4. Stuffed Cabbage Rolls i large green cabbage (3-1/2 lb) trim out the thick part of the I pound ground chuck rib. 1 cup raw white rice Preheat oven to 375 degrees I onion, minced F. 2 eggs, beaten In large bowl, combine 1teaspoon salt ground chuck, rice, onion, 1/4 teaspoon pepper eggs, seasonings and almost 1/Steaspoon allspice half of the sauce. Spoon portions of the meat and rice Sauce: mixture onto the cabbage 16 oz can tomato sauce leaves, tuck in sides and roll 28oz can tomatoes, withjuice up. Place in baking dish, 1/3 cup lemon juice seam side down. Pour 1 teaspoon salt remaining sauce over rolls 1/8 teaspoon pepper and bake uncovered for 1/4 cup brown sugar, packed 1 hour until meat and rice are cooked. Serves 6-8. In large kettle, bring 3 quarts The tender inner part of water to boiling. Add cabbage the cabbage will be left over and simmer 2-3 minutes until after the rolls are prepared. leaves are pliable. Remove Slice into shreds and saut in cabbage and drain, butter for 10 minutes before Make sauce, the cabbage rolls are done Remove 10 large leaves and baking. Brightly colored plates can dissipate cabin fever and set off Cabbage Roils and Tomato Cider Broth to Cheese Puffs and Mountain Apple Pancake complete the hearty meal. Photos by Diana Jorgenson good advantage. Feta