Sweet treats and savory eats

smcclanahan

With the flu at our house, I have not done any cooking in a week or more. Nothing has sounded good to anyone and we have found ourselves practicing the every-man-for-himself attitude toward meals. We seem to be feeling better and so I guess my cooking vacation is over. I hope you remain healthy and don't get the bug.

My neighbor called me recently wanting recipes for Boston Cream Candy and when I went looking I found several. Here are a couple for you to choose from.

Boston Cream Candy -- The Real Thing

4 tablespoons unsalted butter; more for the pan

2/3 cup coarsely chopped pecan pieces, optional

2 cups sugar

Pinch salt

1/2 cup light Karo syrup

1/4 cup half and half

1/4 cup whipping cream

3/4 teaspoon baking soda

1 teaspoon vanilla extract

Line an 8-by-8-inch pan with parchment paper. Butter the paper and exposed sides of the pan. If using pecans, chop them and have them handy. Use a larger pot than you'll need for this recipe; the mixture will expand more than you're expecting.

Combine the butter, sugar, salt, syrup, half-and-half and cream. Stir over low heat until the sugar is dissolved; this takes a while. Turn the heat to medium. Stir constantly; the mixture will eventually foam to a boil. At this point, add the baking soda and stir madly; the mixture will double in volume, subside, and turn golden.

After it settles, put a warmed candy thermometer in the pan. Stir on medium heat until the mixture hits 240 degrees. Get the pan off the heat before it hits 241 degrees. Add the vanilla. Stir a lot. The mixture will thicken and lighten, but it will still be glossy. The moment it starts to lose its shine, get it out of the pot and into the buttered pan right then; you won't have a lot of time. If you wait until the mixture is completely matte, you're going to need a crowbar to get it out of the pot.

Let it cool. Cut apart. Feast.

Boston Cream Candy

6 cups sugar

3 cups whipping cream

2 cups Karo syrup (white)

2 cups chopped walnuts

Combine sugar, cream and syrup; cook until medium hard ball forms in cold water. Beat until thick. Add nuts. Pour in buttered pan to cool.

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Birocks are a pastry filled with a filling containing cabbage. This recipe calls for ground beef, but other meats may be used.

Birocks

2 pounds ground beef

1 large head cabbage

12 large onions

Salt and pepper, to taste

For the dough:

2 packages yeast

2 cups warm water

1 cup evaporated milk

Salt

1/2 pound margarine

1/2 cup sugar

Flour

Brown ground beef in skillet. Then shred a large head of cabbage and at least 12 good-sized onions. Put in a large kettle. Add a little shortening and slowly cook on top of the stove until tender. Add ground beef, pepper and salt.

For the dough, soften two packages of yeast in about 2 cups warm water. Stir in one can of evaporated milk, a quart of water and half a pound of margarine or other shortening. Add 1/2 cup sugar and a dash of salt. Mix in enough flour to make a dough like for rolls, not too stiff. Set aside to rise for a short time. Turn dough out onto a floured surface and roll thin, like you would for pie crust. Cut into squares about 5 inches in diameter. Spoon 3 or 4 tablespoons of filling into each square. Fold in half and pinch edges together. If the filling is too juicy, drain some of the juice off. Fill a baking pan with the birocks, do not allow them to rise and put into a 350-degree oven to bake until brown.

Another version of the same recipe calls for the "bierocks" (German spelling) to be placed on a greased baking sheet and allow to rise after filling for about 20 minutes. Bake for 20 minutes at 350 degrees.

An Altenburg, Mo., reader sent in this recipe for Popeye chicken that calls for spinach, giving it its fun name.

Popeye Chicken

4 (10-ounce) packages frozen spinach, thawed and drained

5 chicken breasts, boned and cut up

1 can cream of celery soup

1 can cream of chicken soup

1 cup mayonnaise

1 teaspoon curry powder

1/2 pound grated cheese

1 cup slivered almonds

1 1/2 cups corn flake crumbs

Melted margarine

Parsley

Saute chicken in skillet until just cooked through. Place spinach in a 9-by-13 inch sprayed baking dish. Layer chicken over spinach. Combine soups, curry powder and mayonnaise, spread on top of chicken, cover soup layer with cheese and almonds. At this point the casserole may be refrigerated until ready to bake. Combine corn flake crumbs with melted margarine until just moistened. Spread buttered crumbs on top and sprinkle with parsley. Bake 40 minutes at 350 degrees.

Have a great week and until next time, 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.