WARM & WONDERFUL

By LISA LOSASSO

VINDICATOR CORRESPONDENT

COLD OHIO WINTER IS UPON US once more, and again we reach for comfort foods. Chili, soup and one-dish meals fit well into that category. Why? Because they fill you up, warm you up and remind you of home.

Unlike a gourmet meal, comfort foods are pretty basic and most are not painfully time consuming.

As a rule, comfort foods are relatively inexpensive and easy to prepare. In the United States many comfort foods are regional: fried chicken and barbecue are common Southern favorites; hoagies and scrapple sandwiches are preferred in certain parts of the East Coast; and hot dishes and casseroles are mainstays in the Upper Midwest. Comfort foods that are enjoyed throughout the U.S. include stew, mashed potatoes, macaroni and cheese and chili.

For the Henry family of North Jackson, comfort foods take on a whole new meaning. Doug and Sheryl Henry have been preparing meals as a family since their now-grown children were small.

When the family was young, Doug would start their evening meals when he got home from work and he and Sheryl would finish the meal and get it on the table together.

Comfort foods, according to Sheryl, are foods that warm you up on a cold winter night ... and it’s always somebody’s favorite. But, if you ask Doug, he’ll tell you, “It’s a comfort food when I don’t have to cook it.”

Some of the family’s favorite foods are pepperoni rolls, fried potatoes and eggs, chicken and dumplings (chicken paprikash) and stew.

Sheryl’s favorites are quick and can be prepared a day in advance. Pepperoni rolls, made with refrigerated biscuit dough, have always been a food that brings the whole family into the kitchen. Not necessarily to help cook, Sheryl explained. “I put all the ingredients in bowls and the kids hang out and munch on the pepperoni while I put it all together.”

She prepares the single-serving rolls and makes enough to eat for dinner and to store in the freezer for lunches. She puts each roll in a plastic bag and puts them all into a large freezer bag so they can be warmed up for a quick lunch.

Another meal prepared by the whole family is chicken and dumplings, because, she said, “Someone has to watch the dumpling pot.”

The Redman family of Columbus has several family favorites they consider comfort foods because they make them feel cozy when the weather is cold and dreary.

As with many families, both Leslie and her husband, Russ, enjoy cooking. Because they both work full-time jobs, they share cooking duties. Russ enjoys trying and creating new recipes. Leslie enjoys baking, and cooking tried and true family recipes.

“My mom used to make a wonderful pot roast with potatoes, carrots and onions,” said Leslie, who grew up in Youngstown. “I loved smelling it cook all day. Also, I remember my grandma making an Italian dish called Glasata, which was beef broth with tiny pasta and bits of leftover roast beef.”

Russ has fond memories of his mother and grandmother making stuffed cabbage rolls.

“These foods remind us of family, togetherness, and happy times,” she said, explaining that when you’re a child, it feels good to know your mother or grandmother made these foods for you out of love, and that’s something you always remember and want to share with your own family.

CHICKEN AND NOODLES

1 (16-ounce) package wide egg noodles

1 pound chicken breasts, cooked and diced

1 can cream of celery soup

1 can cream of chicken soup

Dash of milk

Salt and pepper to taste

Cook egg noodles according to package directions; drain. Put soups in saucepan with milk and heat through. Add noodles and chicken alternately, stirring them into soup mixture. Heat all together for a few minutes and serve.

Recipe courtesy of Leslie and Russ Redman.

RUSS REDMAN’S MEATLOAF

1 pound Italian sausage

1 pound ground beef

3 eggs

2 small onions, diced

3⁄4 cup quick-cooking oats

3 to 4 dashes Worcestershire sauce

1⁄2 teaspoon garlic powder

1⁄2 teaspoon Lowry’s seasoned pepper

1⁄2 teaspoon oregano

1 cup shredded Colby Jack or Mexican cheese

Ketchup

Put all items (except ketchup) in a large mixing bowl and mix together well. Spray a loaf pan with non-stick cooking spray, and press mixture into pan. Cover top generously with ketchup. Bake at 350 degrees for approximately one hour and 20 minutes, or until cooked through. Meatloaf will cook more quickly if it is divided into smaller loaf pans before cooking.

Recipe courtesy of Russ Redman.

BEEFY STEW

11⁄2 pounds beef cube steak cut into one-inch pieces

Salt and freshly ground pepper to taste

2 tablespoons All-purpose flour

1 (14-ounce) can reduced-sodium beef broth

1 (24-ounce) jar country vegetable soup

1 sheet puff pastry

Position rack in center of oven and preheat oven to 425 degrees.

Sprinkle beef with salt and pepper. Toss beef with flour in a large bowl to coat. Heat oil over medium-high heat. Add one-third of the beef to hot oil and sear until browned on all sides. Spoon-transfer beef to a clean bowl. Repeat with remaining beef in 2 more batches. Add beef broth and bring to a simmer, scraping with a wooden spoon to loosen browned accumulated juices to pot. Add soup and simmer uncovered until liquid thickens slightly. Divide stew equally among four oven-proof mugs.

On a floured surface, cut puff pastry into 4 (4-inch) rounds. Moisten rims of mugs with water. Transfer to baking sheet and bake until golden brown, about 12 minutes.

Recipe courtesy of Sheryl Henry

FRIED POTATOES AND EGGS

8 medium potatoes, diced

1 medium onion, chopped

4 hot dogs, cut into coins

6 eggs, beaten

Coat large skillet with cooking spray. Add diced potatoes and onion. Fry over medium heat until cooked through. Add hot dogs and continue to fry until potatoes are browned. Add eggs. Add salt and pepper to taste. Can be served with baked beans.

STUFFED CABBAGE

12 large cabbage leaves

11⁄4 pounds ground beef

2 teaspoons salt

1⁄2 teaspoon pepper

1 cup cooked riced

1 small onion

1 egg

1⁄2 teaspoon poultry seasoning or thyme

2 tablespoons cooking oil

2 (9-ounce) cans tomato sauce

1 tablespoons brown sugar

1⁄4 cup water

1 tablespoons lemon juice or vinegar

Cover cabbage leaves with boiling water and let stand for 5 minutes or until limp; drain. Combine ground beef, salt, pepper, rice, onion, egg and poultry seasoning or thyme. Place equal portions of meat mixture in center of each loaf. Fold sides of each leaf over meat. Brown in hot cooking oil in very large skillet. Pour tomato sauce over cabbage rolls. Simmer covered one hour, basting occasionally. Makes 6 servings.

Recipe courtesy of R. Lucarielli. Published in “Cook With Us: Hubbard Conservation Club, Inc.”