Frozen Fruit Salad, Green Rice, and Burgundy Wine and Honey Sauce

 

 

Stephenson’s Apple Farm

 

Unless you are from Missouri, you probably don’t know that Missouri is a big apple growing state.  While growing up, we were told there were more apple trees in Missouri than in Washington state.  In the fall, my parents always made sure we made a trip to Stephenson’s apple farm between Independence and Lee’s Summit where we would drink apple cider right out of the barrel and eat apples right out of the bushel baskets.  One time I had a loose baby tooth when I bit into that apple.  I musta swallowed it because it disappeared.  Funny, the Tooth Fairy still left a dime under my pillow that night.

 

Stephenson’s also had a great restaurant.  Of course, being a fruit farm, they specialized in apple butter, jellies, and relishes. The restaurant was so popular that in the 70’s they decided to expand and opened a couple more restaurants.

 

Skip to today.  35 years and couple recessions, Stephenson’s is now gone.  Luckily, someone gave my wife a Stephenson’s “Old Family Secret Recipe’s” booklet.  We haven’t made but a few of their recipes but the one’s we’ve tried are just like we remember.  Here’s three with our comments and a few tweeks.  I hope you enjoy them.

 

Frozen Fruit Salad

 

This one is like a frozen ambrosia and is always a hit with guests.  

Makes 6-8 servings.

 

3 oz pkg softened cream cheese

1/3 cup of mayonnaise

1 teaspoon lemon juice

2 egg whites

1/3 cup sugar

1 cup whipping cream

5-6 large marshmallows, cut up

¼ cup drained mandarin orange slices

1 lb can fruit cocktail, drained

2 tablespoons chooped maraschino cherries

1 tablespoon chopped walnuts

 

Blend cream cheese, mayo, and lemon juice.  Beat egg whites until foamy, beat in sugar (a tablespoon at a time), until stiff peaks form.  Beat whipping cream until stiff.  Fold the whip cream into the egg whites.  Fold into cheese mixture.  Fold in the rest of the ingredients.  Pour into an 8 inch square pan.  Freeze. 

 

Notes:

We are Miracle Whip people but we use real mayo for this recipe.

We’ve made this with small marshmallows instead of the cut up big ones and it turned out great.

When beating the egg whites and whipping cream, be patient, it’ll get there. It’ll be stiff peaks like a meringue (since it’s exactly that).

We use a glass dish and cover with plastic wrap.

My wife likes this stuff frozen which is how it was served at the restaurant, but I like mine mostly thawed.  Careful carrying the dish from the kitchen to the table, this stuff will slide off.

 

Green Rice – “Specialty of the House”

 

This side dish is fantastic.  Don’t let the number of ingredients scare you off.  I’m absolutely sure you’re gonna love it.  Everyone I know, that has tried it, does.

Makes 10 servings

 

3 cups cooked rice

1 cup chopped parsley

½ cup grated cheddar cheese

1/3 cup chopped onion

¼ cup chopped green pepper

1 clove garlic, minced

14 ½ oz can evaporated milk

2 eggs, beaten

½ cup vegetable oil

1 tablespoon salt

½ teaspoon each seasoned salt and pepper

¼ teaspoon Accent

Juice and grated rind of one lemon

 

Mix rice, parsley, cheese, onion, green pepper, and garlic in a greased 2 quart casserole.  Blend rest of ingredients.  Mix into rice.  Sprinkle with paprika.  Bake at 350 degrees about 45 minutes, or until like a soft custard.

 

My notes:

For the rice, we’ve cooked it with “real” rice and with instant (Minute Rice and Uncle Ben’s).  It comes out the same.  You make the decision for yourself.  Maybe brown rice.

We always use fresh parsley and have discovered “herb scissors” that make it simple.  Just trim off the leaves and throw the stems away.  No more tedious pulling off leaves and chopping.  You can use parsley flakes but be sure to soak them first until soft.

Over the years, a 14 ½ oz can of evaporated milk has disappeared from store shelves.  It’s now 12 oz.  My wife just adds it at 12 but I make up the difference with regular milk.  We’ve seen no difference either way.

We use Lawry’s seasoned salt and regular black pepper.

I hear a lot of people not wanting to use Accent because it’s MSG.  Some claim it causes headaches.  If that’s you, don’t use it.  Personally, I like it as a flavor enhancer.

I use a lemon zester to remove the rind.  Then I just cut the lemon in half and squeeze.  I’ve seen a nifty bar tool for grating at Williams Sonoma.  YouTube has some nifty videos of both.

 

Burgundy Wine and Honey Sauce

 

We use this sauce on ham steak, it’s delicious.

Makes about 2 cups

 

1 cup dark corn syrup

½ cup honey

1 tablespoon grated lemon rind

10 whole cloves

¼ teaspoon cinnamon

¾ cup burgundy wine

 

Heat syrup and honey to boiling.  Add rind, cloves, and cinnamon.  Remove from heat and cool.  Stir in wine. Strain.  Use for basting baked ham and as a sauce to serve with it.

 

My Notes:

I love cooking with wine.  I usually just use what’s ever available in the fridge.  For some reason the sweet flavor of a cheap burgundy works best in this recipe.  The problem is that it’s tough to find a small bottle of burgundy, at least around my town.  They’ve got gallon and half gallon in bottle or a box.  Then you’ve got some extra for the fridge, ha.  Or, maybe a nice glass with dinner.

This sauce is pretty thin so if you’d like some thicker, use less wine.  I find that if I make the sauce a day ahead, it is just a touch thicker.

We’ve also added some chopped apple and or raisins.  Both work well.

 

So, there ya go!  Stephenson’s little recipe guide has some other terrific stuff.  Maybe I’ll post some more later, but if you can find a copy of the book on ebay or at a garage sale, pick it up.  You’ll be happy you did.

Enjoy!