Carbonated cuisine at Presbyterian Manor
Regina Murphy
Wednesday, May 2, 2007
I recently attended a special event at Presbyterian Manor.
Each month they have a cooking contest for the residents and staff, kind of like “Iron Chef.”
I was invited by Ken Hanson to help judge last month’s contest, which featured dishes made with Coca-Cola. I envisioned everything from cakes to hams, and skipped breakfast so that I’d be ready!
My fellow judges were Executive Chef Robert Sims and CNA Carol Acklin. We certainly had a task before us as there were seven different entries! We also had an attentive audience, so I had to look like I knew what I was doing.
Each recipe was very good, and several of them were unique. Ken Hanson made a dip featuring coke and blue cheese. Patrick Kluthe had some delicious barbecued chicken wings. There was a lovely bagel spread and many, many sweets.
Glenda McDaniel got us all settled, and served up a taste of each dish while Mark Meador led the room in singing the Coca-Cola song. That’s one I hadn’t heard in a while! Everyone seemed to be enjoying themselves, and when it was all said and done the winners were announced.
The Jones Health Center residents came in first with their Chocolate “Almost” Brownie cake. It’s diet food! Glenda McDaniel helped them find a recipe and get the cake made. Patrick Kluthe’s “Smokin’ Coke Wings” came in second and Linda Morgan’s “Jell-O Delight” was third.
All of these recipes can be found at www.thecoca-colacompany.com/heritage/ourheritage.html.
Linda Morgan brought a cute little gelatin dessert. You could experiment with using cherry gelatin and a cherry Coke, or peach gelatin with Sprite, etc.
LINDA’S JELL-O DELIGHT
1 large box strawberry Jell-O
1 can pineapple chunks
1 can Coca-Cola
1 carton frozen whipped topping
4 oz. cream cheese
1 cup powdered sugar
2 - 3 Tbsp. chopped nuts (optional)
Drain a can of pineapple chunks and add enough water to the juice to make 1 cup. Heat this liquid and dissolve the Jell-O in it. Add one cup of regular Coca-Cola and the pineapple chunks. Stir in about two-thirds of a carton of frozen whipped topping and chill this in the fridge.
Make a topping by mixing together the cream cheese, remaining whipped topping and powdered sugar (to taste). Spread this on top, and sprinkle with chopped nuts if desired. Very tasty!
Those “Almost Brownies” were really rich and flavorful. There’s practically no fat in this recipe, which is amazing. Everyone was impressed!
DIET COKE “ALMOST BROWNIES”
1 box of chocolate cake mix
1 can of Diet Coke
1 small package of sugar-free instant pudding mix
1 8-oz. container of fat-free chilled whipped topping
Mix the cake mix and Diet Coke together. Bake in an 9-x-13-in. pan sprayed with nonstick butter spray. Cook at 350 degrees F for approximately 45 minutes until slightly underdone. Cool.
Make the frosting by mixing the pudding mix with the whipped topping. Use this to ice the cooled cake. Serve with low-fat frozen yogurt!
Now, I have learned it’s best not to ask a barbecue man his barbecue secrets, so I didn’t even bother asking Pat Kluthe what was in his “Smokin Coke Wings.” They sure were good, though — smoky and a little sweet. I did, however, locate this recipe that might come close to his!
THICK COKE
BARBECUE SAUCE
2 medium onions
3/4 cup Coca-Cola
3/4 cup ketchup
2 Tbsp. vinegar
2 Tbsp. worcestershire sauce
1/2 tsp. chili powder
1/2 tsp. salt
Shred or mince the onions. Combine everything and bring to a boil in a heavy saucepan. Cover, reduce heat and simmer about 45 minutes until sauce is very thick (stir occasionally). This makes about 2 cups.
Use to baste whatever you’re grilling.
The recipe that Ken Hanson made was really interesting. He couldn’t find Roquefort cheese so he substituted blue cheese. It was a tangy, flavorful dip that I’m going to have to try again.
TWIN CHEESE DIP
12 oz. sharp cheddar cheese, shredded
4 oz. Roquefort cheese, crumbled
1 clove garlic
3/4 cup Coca-Cola
2 Tbsp. soft margarine
1 Tbsp. grated onion
1 1/2 tsp. Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. Tabasco
Mix the cheddar cheese and Roquefort together. Put garlic through a press; add to cheeses with 1/2 cup of the Coca-Cola and remaining ingredients. Beat with electric mixer on low speed until blended. Gradually add remaining Coca-Cola, then beat on high speed until mixture is fairly smooth, light and fluffy.
Chill in an airtight container. The Coke people say its best if refrigerated overnight, and keeps for a week to 10 days. Serve with chips or pita chips.
Here’s one more for the road. Maybe it will come in handy for your graduation party. This recipes serves eight, so adjust accordingly. Since it came from the official Coke site, I left in all the brand names.
CHERRY PARTY PUNCH
1 1/4 cups Minute Maid Premium Orange Passion Juice Blend
3/4 cup Minute Maid Lemonade
3/4 cup Minute Maid Limonada
1/2 cup grenadine
1/2 lb. mixed berries and fruit
3 cups cherry Coke, chilled
Maraschino cherries with stem
In a punch bowl, large pitcher, or mixing bowl, combine the orange-passion juice blend, lemonade, limonada, grenadine, and fruit (Cut larger fruit into quarter-inch slices). Refrigerate several hours or overnight.
Just before serving, stir the fruit juice mixture and add the cherry cola. Garnish with maraschino cherries and serve over ice. Yum!
Next week we’ll look at some low-sodium recipes for our blood pressure. Your challenge now is for that nifty little bundle of goodness: The TAMALE. More than beef and beans, what is your favorite way to make tamales? Write to murphysmenu@yahoo.com or The Emporia Gazette, P.O. Box C. Let’s get cooking!