GCML COLUMN - "VACATION VITTLES"

c. 2006 Rod Ice
All rights reserved
(7-06)



Recently, vacation time offered a chance for this writer to revisit friends in central New York. Three years had elapsed since my last adventure in The Empire State. So there were many stories to share about life in Geauga. We met at a local pizzeria called NAPOLI’S, in Ithaca. This wonderful ristorante had been a favored spot for food and conversation, in yonder days. It was founded in 1976 by Emilio and Leo Sposito, immigrants from Fondi, Italy. Since my trip in 2003, Leo had retired from the business, and they re-opened at a new location. So I couldn’t avoid wondering: “Would their food still be the same?”
My first slice of the delectable pie overwhelmed any doubt. Olive oil dribbled gently as I lifted it from the baking pan. Mozzarella cheese stretched lovingly toward my plate. Our meal was a celebration! Twenty-two years in the Cleveland area had not dimmed the appeal of Napoli’s. I ate until my belly cried out for mercy.
Our conversation inevitably spun toward the subject of food. I spoke with admiration about barbecued ribs bought on the Thompson Square, during Fourth of July festivities. They were meaty and huge, prepared by the local Lutheran Church on a vast barrel grill. Eyes grew wide as I described the holiday feast.
Suddenly, one of my friends uttered a surprising observation. “We’ve got everything here. Traditional dining from India, Greece, China… but there is nowhere in town to get regular… uhm… American food!”
Everyone guffawed at his remark. Yet it was true! Such humble treats seemed unsuited to the fast-paced community surrounding Cornell University.
Still, I immediately thought of two exceptions. “What about Mano’s? Or the State Diner?” (Two mainstream establishments that typically cater to the off-hours crowd.)
He nodded. “Yes, but I mean a typical, middle-of-the-road restaurant, like you’ve got in Ohio. Not a diner. A Bob Evans, or something in that style. Ithaca is a culinary crossroads for the world. But it doesn’t have ‘down home’ food, anywhere.”
I rubbed my eyes, still laughing at the proposition. “Well… no. But you’ve got everything else. Isn’t that enough?”
Later, I pondered my Yankee friend’s observation. As a son of the Midwest, I took meat-and-potatoes cuisine for granted. With such satisfying dishes always on my kitchen table, I’d never considered them ‘special’ in any way. But… what if such delights were not easily available? My thoughts turned toward requisitioning recipes for this poor, NY soul. Soon, a roster of tasty vittles had developed on my computer:

EASY CORN FRITTERS (www.hillbillyhousewife.com)

15 oz can corn (drain and reserve juice)
2 medium eggs
1/2 teaspoon salt
1 cup flour
1 teaspoon baking powder
1 teaspoon sugar
Bacon grease or margarine for frying

Directions: Drain the liquid from the canned corn. Measure 1/4 cup of it, and discard the rest. In a medium sized bowl combine the corn juice you've just measured and the eggs. Use a whisk to beat them smooth. Add the salt, flour, baking powder and sugar. Mix really well, until there are no lumps. Add the drained corn and mix again. Heat about 2 tablespoons of bacon grease or margarine in a large iron skillet over medium high heat. When the fat is hot, it's time to drop in the fritters. I drop about 1/4 of a cup of batter for each fritter, cooking about 3 or 4 together in the same pan. Fry them just like pancakes, turning them, after the under side is crispy brown. They cook a little slower than pancakes, because they are thicker. After they have browned on both sides, transfer them to a plate to keep warm. Add more fat to the pan as necessary. This recipe makes about 8 or 9 fritters.

BREAKFAST SAUSAGE CASSEROLE (www.cooks.com)

Ingredients:
4-6 slices bread, torn into pieces
1 lb. sausage, browned & drained
6 eggs
2 c. milk
Salt & pepper to taste
1 c. mild cheddar cheese, shredded

Directions: Place bread in bottom of 13"x9"x2" greased baking dish. Spread meat over top of bread, beat eggs, milk, salt and pepper. Pour egg mixture over bread and meat. Sprinkle with cheese, cover and refrigerate overnight. Uncover and bake at 350 degrees for 35 to 40 minutes. This casserole can be baked as soon as it is prepared. Great for company breakfast.

REDNECK BEER BREAD (www.realcajunrecipes.com)

Makes: 20 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Ready In: 45 minutes

This bread is quick and easy to do!

Ingredients:
3 cups self-rising flour
3 tbsp. sugar
1 can 12 oz warm beer

Directions: Mix all ingredients in a glass bowl. Put into a greased bread pan. Let rise about 15 minutes. Bake in 400-degree oven for 30 minutes or until brown. This bread can go with anything…

CRUNCHY TORTILLA AND PORK RIND SOUP (www.evansfood.com)

Ingredients:
14 hard shell corn tortillas
2c tomato sauce (2 standard cans)
1/2c chopped hot & spicy pork rinds
1/4c onion, chopped
Mozzarella cheese, grated
Oil for frying

Directions: Break pork rinds and tortillas into pieces. Set aside. In a medium pan sauté the onions. Mix about 2 cups of water with the tomato sauce and bring to a boil. Set aside. Add salt and pepper to taste. To serve: line bowls with tortilla pieces and pour the soup into 4 bowls. Sprinkle generously with pork rind pieces for a crunchy topping. Add cheese as desired.

CHEEZ WHIZ & TATER BAKE (www.kraftfoods.com/recipes)

Prep Time: 5 min
Total Time: 25 min
Makes: 6 servings, about 1 cup each

Ingredients:
1 lb. ground beef
1 pkg. (16 oz.) frozen bite-size shredded seasoned potatoes
3/4 cup CHEEZ WHIZ Cheese Dip
1 cup Salsa

Directions: PREHEAT oven to 425°F. Brown meat; drain. Mix with remaining ingredients. SPOON into 13x9-inch baking dish. BAKE 20 minutes or until heated through.

CORNBREAD BROCCOLI PIE WITH SPAM (www.pitt.edu/~blair1/spam.htm)

Ingredients:
8 1/2-oz pkg. cornbread mix
10-oz pkg. frozen broccoli spears
12-oz can SPAM, cubed 1/2" thawed and drained
1 1/2 cup shredded cheddar cheese

Directions: Heat oven to 400. Prepare cornbread according to package directions. Stir in SPAM. Spread into greased 9" pie plate. Bake for 15 to 20 minutes or until cornbread is almost done. Arrange broccoli spears on top of cornbread; sprinkle with cheese. Return to oven; continue baking for 5 to 10 minutes or until cheese is melted and cornbread is completely baked. Yield: 6 servings.

FRITO LAY ‘MUNCHIES’ MEATLOAF (www.jolenesugarbaker.com)

Ingredients:
1 to 1.5 Pounds Ground Beef
3/4th Cup Frito Lay Brand Munchies Classic Mix, Smashed
1 teaspoon Garlic Powder
1 teaspoon McCormick Spice Blends, Montreal Steak
2 Cloves Garlic
3 Leftover Duck Sauce Packets

Directions: Place spices and Munchies Snack Mix with peeled cloves of garlic in a Ziploc brand baggie. SMASH!!!! Place meat inside bag, and form into a meatloaf…Take out and place in Casserole pan, cake pan or any deep welled pan. (Bake) about 45 minutes or so, in a 350-degree oven.

After compiling the recipes above, I realized my dietary rescue-plan was flawed. None of my comrades from New York would actually cook for themselves! Yet the exercise proved a point – In any language, food says ‘Eat and be happy!’

FROM THE GEAUGA COUNTY MAPLE LEAF, CLEVELAND AREA, OHIO