Festive menus brighten party for Kentucky Derby

smcclanahan

Are you suffering from spring fever or could it be Kentucky "Derby Fever"? The first Saturday in May is the running of the roses in Louisville, Ky., each year, and there is a certain madness in the air as area Derby-goers gear up for an exciting week. Symptomatic of the fever is the victim's uncontrollable urge to attend every event possible, whether it be public or private. There are large events surrounding Derby Fever including a great steamboat race, hot-air balloon race, the Pegasus Parade and countless other parties at clubs and homes throughout the area.

This long-standing, world-famous race dates back to 1832. Through a long and sometimes rough history it wasn't until 1874 that the Louisville Jockey Club was organized. The 3-year-old thoroughbred Aristides set a new time record as well as a precedent on May 17, 1875, and racing's new capital was Churchill Downs.

The Kentucky Derby is so rich in tradition that just reading about it and learning more is exciting in itself. It makes me want to plan my own Derby party and watch all of the festivities on television as well.

In a "Southern Heritage Celebrations" cookbook I found what they say is a typical menu for a Derby Day Brunch. Some of those selection are baked Kentucky ham, biscuits, turkey hash with cornmeal waffles, pickles, Jerusalem artichokes, marinated vegetable salad, green beans southern style, Jockey's Reward Pie.

Baked Kentucky Ham

1 (14- to 15- pound) country ham

1 cup red wine vinegar

1 cup firmly packed brown sugar

2 cups firmly packed dark brown sugar

2 tablespoons yellow cornmeal

2 tablespoons dry mustard

Small biscuits

Scrub ham thoroughly with a stiff brush. Place ham in a large container; cover with water. Add vinegar and 1 cup brown sugar. Cover and bring to a boil. Reduce heat, and cook 3 hours and 20 minutes. All ham to cool in cooking liquid. Remove ham from liquid; remove skin. Place ham, fat side up, on a cutting board; score fat in a diamond pattern. Place ham in a shallow roasting pan. Combine dark brown sugar, cornmeal, and mustard; pat over surface of ham, coating well. Bake at 350 degrees for 20 minutes or until glaze is melted. Cover and chill in refrigerator overnight. Cut into paper-thin slices and serve with small beaten biscuits.

Turkey Hash with Cornmeal Waffles

1 (12- to 14-pound) turkey

2 tablespoons salt, divided

1 1/2 teaspoons pepper, divided

1 pound hot bulk pork sausage

8 stalks celery, chopped

2 medium onions, chopped

1/4 cup butter or margarine

6 cups cornbread crumbs

10 slices bread, dried and crumbled

1/2 pound fresh mushrooms, sliced

1 tablespoons rubbed sage

About 5 cups broth

Cornmeal waffles

Remove giblets and neck from turkey; reserve liver for another use. Simmer neck and gizzard in 2-quarts salted water to make broth. Rinse turkey with cold water; pat dry. Combine 1 tablespoon salt and 1 teaspoon pepper; sprinkle over surface of turkey and in the cavity.

Cook sausage until browned; drain well. Saute celery and onion in butter until tender. Combine sausage, sauteed vegetables, cornbread crumbs, bread crumbs, mushrooms, sage and remaining salt and pepper in a large mixing bowl; mix well. Add broth, and gently toss until all ingredients are moistened. Lightly stuff the dressing into the cavity of the turkey. Place turkey, breast side up, in a large, deep roasting pan. Lift wingtips up and over back, tucking securely under bird. Spoon remaining dressing around the bird. Cover tightly with lid or foil. Bake at 325 degrees for about 4 hours or until turkey is fall-apart tender. Remove turkey from roaster; let stand until cool enough to touch. Remove dressing from cavity of turkey. Bone and coarsely chop turkey. Combine chopped meat with the dressing in a large bowl, stirring well to combine. Add more broth, if necessary. Serve over cornmeal waffles. Yields about 24 servings.

Cornmeal Waffles

5 cups self-rising cornmeal

1 cup self-rising flour

5 cups boiling water

1 3/4 cups milk

4 eggs

1/3 cup bacon drippings

Combine cornmeal and flour; add boiling water, and let stand 10 minutes. Add milk, eggs, and bacon drippings, mixing well. Pour about 1 1/3 cups batter onto a hot, lightly oiled 9-inch waffle iron. Cook 5 minutes or until golden brown. Repeat process until all batter is used. Break waffles into fourths; cut each in half. Yields about 4 dozen pieces.

Jockey's Reward Pie

9 eggs, beaten

3 cups firmly packed brown sugar

1 1/2 cups light corn syrup

1/4 cup plus 2 tablespoons all-purpose flour

1 1/2 teaspoons vanilla extract

3 cups coarsely chopped pecans

3 cups semisweet chocolate morsels

3 unbaked 9-inch pastry shells

3 cups whipping cream, whipped stiff and sweetened

Combine first 4 ingredients; beat well. Stir in vanilla. Sprinkle pecans and chocolate chips into pastry shells; pour egg mixture carefully over nuts and chocolate chips. Bake at 425 degrees for 10 minutes; then reduce heat to 350 degrees and bake 30 minutes. Cool. Garnish with dollops of whipped cream.

Yields three 9-inch pies. Each piece is usually cut small as this pie is so very rich.

May 5 is Cinco de Mayo, which marks the anniversary of the 1862 battle of Pueblo, in which Mexican forces against overwhelming odds defeated French invaders. In the Southwest every year folks celebrate Cinco de Mayo with a wide variety of festivities in which authentic Mexican foods are served at the different celebrations.

Here are a few recipes you might enjoy if you hold a Mexican foods night in your own home.

Speedy Huevos Rancheros

8 slices bacon, diced

3 cans (14 1/2 ounces each) Mexican style tomatoes

1 medium onion, chopped

1 can (4 ounces) green chiles, drained

10 eggs

1/2 cup Colby cheese, shredded

Fry bacon; drain, and stir in tomatoes, onions and chiles. Simmer until onion is tender. Make 10 wells in mixture. Break an egg into each well.

Cover and cook for 15 to 20 minutes. Sprinkle with cheese. Cook 1 more minute. Serve with tortillas, if desired. Serves 5.

Green Chile Quesadillas

1 (4 ounce) can chopped green chiles

8 (6-inch) corn tortillas

Vegetable cooking spray

1 cup (4 ounces) shredded part-skim mozzarella cheese

1/2 cup (2 ounces) low-fat process American cheese

1/8 to 1/4 teaspoon red pepper

Drain chiles on paper towels. Place 4 tortillas on a baking sheet coated with cooking spray. Divide cheeses and chiles evenly among 4 tortillas; spread to within 1/2 inch of edge. Sprinkle evenly with red pepper, and top with remaining tortillas. Bake at 375 degrees for 5 minutes or until cheese melts. Cut each into 8 wedges.

Chicken Enchiladas

5 (4 ounce) skinned, boned chicken breast halves

Vegetable cooking spray

1 1/2 tablespoons chopped onion

1 1/2 tablespoons chopped cilantro

1 jalapeno pepper, seeded and chopped

3 (10 ounce) cans enchilada sauce, divided

8 (6-inch) corn tortillas

1 1/2 cups (6 ounces)

1/3 less-fat mild Cheddar cheese

1/2 cup diced tomato

1/3 cup sliced ripe olives

4 cups shredded lettuce

Combine chicken and enough water to cover in a medium saucepan. Cook over medium heat 15 minutes or until tender; drain and cool slightly. Shred chicken, and set aside. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, cilantro, and jalapeno pepper; Saute until tender. Add 1 can enchilada sauce and chicken. Cook 5 minutes.

To soften tortillas, wrap in aluminum foil and bake at 350 degrees for 1 minute or microwave in plastic bag or paper towels until warm and soft. Fill each tortilla with chicken mixture; roll up, and place seam side down in a 9-by-13-inch-baking dish. Heat remaining 2 cans enchilada sauce; pour over enchiladas. Top with cheese, tomato, and olives. Bake at 350 degrees for 10 minutes or until cheese melts and enchiladas are thoroughly heated. Serve over shredded lettuce. Yield 8 servings.

Southwestern Rice

3 (10 1/2 ounce) cans no-salt-added chicken broth

2 teaspoons ground cumin

1 1/2 cups uncooked long-grain rice

1/2 cup thinly sliced green onions

Bring chicken broth to a boil in a Dutch oven. Add cumin and rice; cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed. Add green onions; toss gently.

I hope you have enjoyed this little bit of celebration and holiday food. It was fun reading and studying about each event and has inspired me to plan a special menu and event.

Have a wonderful week and happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699; Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.