NEW TWISTS ON OLD FAVORITES November 16, 2005 Susan Noble Family and Consumer Science Extension Agent

Mutations are not usually regarded as a good thing, with perhaps the exception of mutant ninja turtles. Besides making their creator a fortune, these lovable creatures entertained many a child helping to preserve adult sanity.

Good things can also come from kitchen mutations. Traditional dishes can take on new forms or ingredients to produce some mighty fine eating. The following three recipes are proof.

Tacos are an American favorite. Keep their flavor but try breaking out of the shell. This Mexican sandwich mutates into a great soup.

The Taco Soup recipe calls for lean ground beef. Unfortunately, the lower the fat content, the more expensive the ground beef. You can save money by purchasing higher fat ground beef and applying some mutations of your own to reduce its fat content.

Try browning ground beef in the microwave. I don't know how it happens, but substantially more fat cooks out of the meat by this method as opposed to browning ground beef on top of the stove.

To microwave ground beef, place one pound in a rubber or plastic colander that can be used in the microwave. Cover top of beef lightly with a paper towel to catch spatters. This will save on cleanup. I've seen the ninja turtles, but so far, I've not seen the good kitchen fairy.

Place colander over a microwave-safe bowl to catch the drippings that will come from the meat. Cook the ground beef on high for 3 minutes. Remove beef from oven and stir. Return beef to microwave and cook 3 more minutes or till done.

You can also brown ground beef on top of the stove and then rinse it to remove excess fat. When beef is browned, place it in a colander and run hot tap water over it for a couple of minutes to flush out fat. Let meat drain just a bit before continuing recipe.

The good old American Snicker bar mutates next. You might think it impossible to improve on this classic, but this recipe gives you Snicker taste without all the fat. Chocolate, peanut, and peanut butter flavors in reduced-fat forms are combined to create a creamy fluff.

Waldorf Salad has been around since the 1890s, but it too can change by adding a new ingredient. The traditional version of this salad created at New York's Waldorf-Astoria Hotel uses apple, celery, and mayonnaise. Try adding cheddar cheese. After all, a slice of cheddar can lift apple pie from ordinary to gourmet treat.

When selecting cheddar for this recipe, go with reduced-fat or 2 percent cheese. Do select sharp cheddar even if sharp is too tangy for you in regular cheese. Food does lose flavor when fat is removed, so moving up to sharp in reduced-fat cheddar helps to restore lost flavor.

Now move with the speed of a mutant turtle and try these recipes. You just may transform your family's menu.

Brown ground beef; drain off fat. Combine browned beef and remaining ingredients in large pot. Bring to boil; reduce heat and simmer about 1 hour.

Allow ice cream to soften slightly. Combine all ingredients mixing well. Place mixture in 9- x 13-inch pan. Freeze. Remove from freezer about 15 minutes before serving and cut into 16 squares.

Place apples in mixing bowl; add lemon juice and toss to mix. Add remaining ingredients and mix well. Chill before serving.

The use of brand names in this column does not imply endorsement by the North Carolina Cooperative Extension Service of the products or services named or criticism of similar ones not mentioned.

E-mail address: Susan_Noble@ncsu.edu

Mailing address:
P. O. Box 2280
Lumberton, NC 28359-2280

Phone: 910-671-3276
Fax: 910-671-6278

Date Created 4/19/06