By Tanya Manus

It’s baby shower season - today I went to a shower to celebrate the upcoming birth of a co-worker’s baby, then arrived at home to find an e-mail announcing the arrival of a friend’s niece.

All these springtime parties and celebrations call for festive, mom-and-baby-friendly menus. For today’s shower, I took a basket of fresh, cut-up fruit accompanied by Creamy Coconut Dip. Lightly coconutty, this whipped concoction just nicely complemented an array of strawberries, bananas and pineapple.

This recipe is easy, but makes a lot! You’ll have plenty for your next party and some tasty snacking the next day, too.

Creamy Coconut Dip

1 (8 oz.) package cream cheese or neufchatel cheese, softened

15 oz. cream of coconut (you’ll find it in liquor department)

1 (8 oz.) tub Cool Whip, thawed

Beat cream cheese and and cream of coconut in large bowl with wire whisk until well blended. Add whipped topping; gently stir until well blended. Cover. Refrigerate for several hours or until chilled. If desired, garnish with toasted flaked coconut before serving.

Serve with fresh, cut-up fruit or graham crackers. Makes 48 (2 tbsp.) servings.

By Jomay Steen

As part of an Earth Day event, a writer asked that people try to become vegetarians. I’m sure it is a lofty goal. But as one of those people who grew up on a ranch, I have to wonder what would happen to all of the South Dakota ranchers who would have to give up their livelihood for those who consider beefeaters politically incorrect.
According to the 2002 Census of Agriculture, South Dakota maintains a heard of approximately 1.7 million beef cows and heifers and markets 737,000 fed cattle annually. That’s a lot of people involved in ranching.
Because these ranchers want their cattle well fed, South Dakota ranks seventh in corn for grain, fifth in all hay production, and third in alfalfa hay production among all states, according to South Dakota Farm Bureau. To increase hay and alfalfa production, South Dakota’s apiary industry is ranked as one of the top three among the states. Along with cattle, these lush acreages feed not only livestock, but wildlife as well.
That’s a lot of wildlife benefiting from ranching and the beef industry. It isn’t simple out on the range. It’s a lot of back-breaking hard work, more pain than joy, but there is independence and the reward of good prices for the sale of good beef.
I think Earth Day would be a perfect time to tip our chef hats to our South Dakota rancher and celebrate with a good Ribeye Roast.

Ribeye Roast and Oven-Browned Vegetables
Total preparation and cooking time: 1-3/4 hours
Makes 6 to 8 servings
1 (4-pound) well-trimmed boneless beef ribeye roast (small end)
2 tablespoons vegetable oil
3 medium baking potatoes, peeled, quartered
2 large sweet potatoes, peeled, halved, then quartered
4 small onions, halved
Seasoning:
2 tablespoons minced fresh rosemary leaves or 2 teaspoons dried rosemary leaves, crushed
4 cloves garlic, crushed
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon cracked black pepper
Heat oven to 350 degrees.
In a large bowl, combine seasoning ingredients; press half the seasoning evenly into surface of beef roast. Add oil to remaining seasoning; add vegetables, toss to coat. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is centered in thickest part of beef, not resting in fat. Arrange vegetables around roast. Do not add water or cover. Roast 1-3/4 hours for medium rare; 2 hours for medium doneness. Roast vegetables 1-1/2 hours or until tender.
Remove roast when meat thermometer registers 135 degrees for medium-rare, 150 degrees for medium. Let stand 15 minutes. (Temperature will continue to rise to 145 degrees for medium-rare, 160 degrees for medium.) Carve into slice; serve with vegetables.

By Tanya Manus

A well-stocked pantry is a great way to save time, money, and still put together meals that will please your family, that you can put together easily when you’ve got unexpected company, or that you can turn to when you’ve got to take a dish for a party or potluck.

Start with a few basic items. “Everyday Food” magazine editor Anna Last’s pantry list is one of the best and most practical I’ve seen. She recommends:

- Cans of tomatoes, beans and chickpeas

- Cans of tuna (some in oil, some in water)

- Cartons of stock (chicken, beef, vegetable, whatever you prefer)

- Various types of pasta

- Various types of rice and couscous

- Bread crumbs

- Extra-virgin olive oil, red-wine vinegar and Dijon mustard

- Peppercorns and sea salt

- Garlic, Parmesan cheese, capers

I also like to be sure I have a good variety of spices available for both sweet and savory dishes.

Chicken Bruschetta Casserole is a great recipe to keep in your files because it uses several items you might want to keep in your pantry. This dish can be assembled in about 15 to 20 minutes and, when prepared in a pretty casserole dish, is an attractive meal you can take from the oven to the table.

Chicken Bruschetta Casserole

1-1/2 pounds boneless, skinless chicken, cut into 1-inch chunks

1 tsp. dried basil

1/2 tsp. pepper

2 cups mozzarella cheese

1 cup prepared stuffing mix, dry

2 cups canned diced tomatoes in juice

1/2 cup water

1 tbsp. chicken bouillon concentrate

1 tbsp. Italian seasoning

1 tablespoon minced garlic

Preheat oven to 400 degrees. Cube chicken and place in the bottom of a casserole dish. Sprinkle the basil, pepper and mozzarella cheese on top of the chicken.

In a bowl, combine the remaining ingredients. Layer this mixture over the chicken and cheese. Bake, uncovered, for 30 to 40 minutes. Serves 6.

By Tanya Manus

In response to my fellow blogger’s quest for birthday party ideas, I’m sharing a party idea with foreign flair.

For my 40th, I threw myself a Moroccan-themed birthday party. I pushed back the furniture to make room for long, low tables I decorated with candles, flowers and brass decor that all gave the room a cozy, intimate, festive feeling. My guests and I sat on big pillows around the tables while we feasted on a menu inspired by Morocco and the Middle East. Our menu was Chicken with Olives, Vegetable Couscous (a recipe I’ve previously shared on this blog), and Moroccan-spiced carrot salad, with homemade baklava for dessert.

The party made for a memorable night, and the food was so good that even the pickiest eaters I know loved it. The main course, Chicken with Olives, is a dish you’ll make again and again.

Chicken with Olives
This excellent Middle Eastern dish is a particularly Moroccan specialty.
1 large roasting chicken (about 4 lbs.)
2-1/2 T. oil 2 onions, sliced
Salt and black pepper
1/4 - 1/2 t. ground ginger
1 t. paprika
1 onion, finely chopped
1/2 lb. green or black olives
Juice of 1/2 lemon, or more
Wash the chicken and wipe it with a damp cloth. Heat the oil in a large saucepan. Add about 3/4 cup water very gradually, stirring vigorously. Add onion slices, sprinkle with salt, pepper, ginger, and paprika, and lay the chicken on top. Cook over low heat, covered, for 1 hour, turning the chicken frequently. Add a little more salt if necessary, and the finely chopped onion, and cook for 1/2 hour longer. Pit the olives. Put them in a pan, cover with cold water, bring to the boil, and leave for 1 minute. Drain off the water and repeat the process. This will remove excess salt. Add the olives to the pan and cook with the chicken for a few minutes only. Just before serving, squeeze a little lemon juice over the dish.  Serve with plain boiled rice or couscous. Serves 6.

By Jomay Steen
In less than 60 days, it’s another birthday. This year I’m planning on celebrating “50: The Anniversary.”
Last year’s mid-century mark was shoved into the background because of my ailing mother and my dying aunt. When my birthday arrived, my aunt’s funeral was a fresh memory. I also was racing to a nursing home after work each night to check up on my mother’s progress and to keep her company.
But this year is different. I want a party with all the fixings.
Before I had turned 30, a good friend of mine talked about her aunt spending the entire day sobbing because she was 50. It made me very nervous, but I guess I’m not quite as sensitive. I can finally stop dying my hair. I’m happy to stay home on weekends and people, amazingly enough, hold the door for me. How cool is that?
My sister has volunteered to help me as we cook up a storm to feed my invited friends and family, but what to serve? My birthday arrives toward the end of May so we’re not into corn-on-the-cob or watermelon season, my favs. But I know there are some very imaginative people out there who can figure out a menu that I’m going to love.
Send your suggestions my way and I’ll be sure to send an invitation—or at least a personalized thank you note.

By Tanya Manus

A friend of mine recently shared with me her secret weapon in the kitchen: Vinegar.
Vinegar has a wealth of penny-pinching uses. In these days of trying to live “green” and live on a tight budget, vinegar accomplishes both.
If you’re trying to reduce the amount of chemical-laden products you use in your house, vinegar is a dynamo. I found a wealth of tips at the Vinegar Institute’s supremely useful Web site, www.versatilevinegar.org.
You can clean your kitchen, bathroom and windows with it. You can deter ants and fruit flies with it. Use it in your dishwasher. Keep cut flowers fresh longer. Clean the radiator or even get rid of unwanted bumper stickers with it.

Some studies indicate that vinegar works well in eliminating bacteria, mold and mildew. I was just plain dazzled when I learned how useful vinegar could be. Meanwhile, my friend was won over by a formula for a simple, inexpensive household cleaner.
All-Purpose Cleaner
Mix 1/2 cup white distilled vinegar and 1/4 cup baking soda into 1/2 gallon of water. Keep in a spray bottle.

Beyond its superpower as a household cleaner, vinegar is, of course, great for cooking. Allrecipes.com includes this mouth-watering recipe for barbecue beef for sandwiches made with a spicy, vinegary sauce.

Barbecue Beef For Sandwiches
4 pounds boneless chuck roast
1 onion, chopped
2 tablespoons butter
3 tablespoons distilled white vinegar
12 ounces chili sauce
2 tablespoons brown sugar
1 teaspoon mustard powder
2 tablespoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
3 cloves garlic, minced

Place roast in a large covered pan. Roast at 325 degrees F for 2 hours, or until the meat falls apart and shreds easily.
In a large skillet, melt butter over medium heat. Add onions, and saute until onions become translucent.
Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water; shake and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper and garlic. Cook sauce over low heat, stirring often, until thickened.
With two forks, shred roasted beef. Stir meat into the sauce in the skillet, and simmer for 30 minutes. Serve on hamburger buns that have been buttered on both halves and lightly browned under broiler. Freeze some for lunches or dinner in a hurry.

Hopefully, we won’t have another blizzard this spring. But just in case we do, here are some of our favorite cabin-fever foods:
-Cookies - Keep the oven going all day with peanut butter cookies.
-Chili - There’s nothing like a pot of chili simmering all day on the stove to keep you feeling warm and cozy (unless the power goes out).
-Hot chocolate - This can be made in the Crock-Pot and kept warm all afternoon for constant sipping while you put together a puzzle.
- Clear out the cupboard surprise - Forget to go to the grocery store before the storm hit? Not a problem. Now is your chance to use up that last bit of rice in the box or that can of tomatoes that you didn’t know what to do with. Create your own dish! You might even end up serving it to guests one day.