Worm recipe gives laughs

Our son, Ross, is in the fourth grade and having a wonderful year at school. He has a fabulous teacher who cares so much for the children and their well-being, as well as for their education. He tries to teach them as much as he can in the time allowed, while having a great deal of fun too.

Recently Mr. Grammer was awarded a scholarship to have a worm farm in the classroom. As the class awaited the arrival of a six-pound bag of worms, excitement grew until last week the worms arrived in a crushed and very worn box. The next morning, Mr. Grammer was so excited to share the good news with the class and to show them the worms. Unknown to the class, Mr. Grammer had made a recipe of "worms" the night before and had strategically placed them in the top of the bag of real worms on a protective piece of paper. When he was in front of the class explaining how he needed to check them and see if they were OK, he then pulled one of his homemade worms from the bag and tilted his mouth up and put it in his mouth. The children screamed in disbelief and then everyone busted into laughter when they learned the truth. They have so much enjoyment in learning, it sure makes a great year.

I thought it would be fun to share his recipe for worms with you; you never know when you might need a big batch of worms for yourself. You see, anything with food can be fun.

Worms

2 tablespoons peanut butter, creamy style

1 tablespoon powdered milk or powdered non-dairy creamer

1/2 tablespoon honey

Maple syrup

Cocoa powder

Combine the peanut butter, dry milk and honey. Add a little syrup and cocoa powder until the desired color is achieved. Roll small pieces into a worm-like fashion.

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Jodi Thompson of Jackson shares a few recipes with us this week that she is trying out. The Oriental Burritos seem a little different and I will have to try them and see for myself.

Oriental Burritos

1 pound uncooked ground turkey

1/2 cup chopped onion

4 cloves garlic, minced

1/4 to 1/3 cup peanut oil or cooking oil

1 16-ounce package shredded broccoli (broccoli slaw mix)

1/3 cup bottled Szechwan stir-fry sauce

1/2 teaspoon five-spice powder

1/2 teaspoon garlic pepper seasoning

Dash celery salt

2 cups shredded Monterey Jack cheese

10 (10-inch) flour tortillas

Soy sauce or bottled Szechwan stir-fry sauce (optional)

For filling, in a wok or 12-inch skillet cook turkey, onion, and garlic until turkey is brown and onion is tender. Drain fat. Place turkey mixture in a very large bowl.

In the same wok or skillet heat 1 tablespoon of the peanut or cooking oil; stir-fry broccoli slaw for 2 minutes. Stir broccoli slaw, the 1/3 cup stir-fry sauce, five-spice powder, garlic pepper, and celery salt into meat mixture. Stir in shredded cheese. Meanwhile, wrap tortillas in foil. Heat in a 350 degree oven for 10 minutes to soften. Spoon about 3/4 cup meat filling onto each tortilla just below the center. Fold bottom edge of each tortilla up and over filling. Fold in opposite sides just until they meet. Roll up. Secure with wooden toothpicks. Heat 2 tablespoons of the remaining oil in the wok. Cook burritos, three or four at a time, over medium heat about 4 minutes or until golden, turning once. Drain on paper towels. Keep warm in a 300 degree oven. Fry remaining burritos, adding more oil as needed. Remove and discard toothpicks. If desired, serve with additional sauce. Makes five main dish servings or 10 appetizer servings.

Stove-top Roast

2 tablespoons olive oil

1 (4-pound) boneless beef chuck roast

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon dried oregano

2 teaspoons salt

1/4 teaspoon black pepper

5 large onions, chopped

1 can (28 ounces) diced tomatoes, undrained

In a large pot, heat the oil over medium-high heat and brown the roast for 8 minutes, turning to brown on all sides. Sprinkle the onion powder, garlic powder, oregano, salt, and pepper over the roast, then add the onions and tomatoes to the pot. Reduce the heat to low, cover, and simmer for 2 1/2 to 3 hours, or until the roast is tender. Slice the roast across the grain and serve with the pan juices.

May add potatoes or other vegetables if desired.

Beef Stroganoff

Butter and/or olive oil for frying

8 ounces mushrooms, sliced

2 medium onions, diced

1 (20-ounce) sirloin steak, cut into 1-inch strips

Flour for dredging

1/2 cup red or white wine, plus more for deglazing pan

16 ounces beef stock

1 pint sour cream

1 tablespoon Worcestershire

Salt and pepper

Egg noodles or rice as an accompaniment

Garnish: parsley

In a hot sauté pan melt butter and sauté the mushrooms first then add the onions. The mushrooms take a little longer. In a separate pan brown strips of sirloin that have been dredged in flour. Set aside. When the onions and mushrooms are done, deglaze both of the pans with a little white or red wine and combine all ingredients into one pan. Add 2 cups beef stock, white wine or water and 1/2 pint of sour cream. Simmer for 30 to 45 minutes.

During the cooking the sour cream will separate and some of the butterfat will become visible. This is normal, just stir the pot. Just before serving add the balance of the sour cream, stir to combine. Serve over noodles or rice pilaf and garnish with parsley.

Grilled Salmon Steaks

2 (8 ounce) salmon fillets

Juice of half a lemon

Kosher salt to taste

2 teaspoons capers

1 ripe mango, diced

1 red pepper, julienned

Dash of kosher salt

Rinse salmon fillets under cold running water and pat dry with paper towels. Dribble lemon juice and kosher salt over fillets and set aside for about 20 minutes. Cook salmon fillets over charcoal grill or under oven broiler for about 7 minutes or until fish flakes easily. Top with capers during the last minute of cooking. DO NOT OVERCOOK. While salmon is cooking, heat a non-stick skillet over high heat. Add red peppers, dash of kosher salt and cook for 5 minutes. Turn off heat, add diced mangoes and mix well. Serve salmon with hot steamed rice and mango-pepper on the side.

I found some nice salmon fillets last weekend at the store and put them in the freezer and I am anxious to try that recipe.

Have a good week. Be sure to share any recipes you are trying so others might enjoy them as well. 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.