For the Media
Make Mealtime a Family Affair
NASHVILLE, Tenn., August 2006 - More than food and fun is served up in American kitchens.
"Meal time has always been a time for families to talk about their days and enjoy their time together," explained Linda Carman, Southern baking expert for Martha White®. "But it's also a great time to teach the children skills they will need - like cooking, setting the table and proper etiquette -- when they are with their own families."
Add a Dash of Creativity
Involving the whole family in mealtime preparations can be a rewarding experience for everyone. And with just a little planning and creativity, family mealtime can become one of the most enjoyable parts of the day. Following are some suggestions to help you get started:
- Depending on age and interest, kids can be a big help with preparing and serving meals. They are also more likely to try new foods that they've helped to prepare. Add some menu items that will give them the chance to help.
- Nothing eases the stress of dinnertime like having something cooked and waiting when you get home. Unearth the slow cooker or double recipes and freeze. You can even throw extras - like chicken, pork tenderloin, and bratwurst - on the grill and freeze.
- Make mealtimes fun and interesting. Create a "theme" dinner, let the kids make simple decorations, have a backyard picnic, or celebrate small successes. Even easy ideas like these can be the beginning of important mealtime traditions and rituals.
Family Friendly Recipes
Cooking with kids may not always be the fastest or easiest way to get a meal on the table, but the benefits of that time together in the kitchen will be well worth it. Recipes that please everyone are always a challenge, but those inspired by the popular Tex-Mex favorites can be good choices.
Have-It-Your-Way Taco Pie is one that everyone can personalize with their favorite classic taco toppings. The recipe is a very simple skillet pie with a cornbread mix crust and a salsa seasoned ground beef filling.
Pizzas are always fun for families to bake together, and even little kids can help press out dough made from a convenient pizza crust mix. Sure to be a favorite of Tex-Mex fans, Smokey Chicken Fajita Pizza gets an interesting flavor twist from a little liquid smoke in the lime-flavored chicken marinade. And for a quick family treat, top Mexi Corn Cakes with purchased or homemade barbecue and slaw.
With little extra planning, family meals can be transformed into a time of sharing responsibilities and meaningful conversation - a time to be looked forward to by "children of all ages".
For more fun family recipes, go to www.marthawhite.com
Have-It-Your-Way Taco Pie
Filling
1 lb. lean ground beef
1 tablespoon chili powder
1 1/2 cups chunky salsa
Crust
1 egg
2/3 cup milk
1 (6 oz.) pkg. Martha White® Mexican Cornbread Mix
Your Choice of Toppings: Shredded cheese, sour cream, salsa, shredded lettuce, sliced ripe olives, and sliced avocado.
Heat oven to 425° F. Place greased 10 1/2-inch cast iron skillet in oven to heat.
In another large skillet over medium high heat, cook and stir ground beef until brown and crumbly. Add chili powder and salsa; stir. Reduce heat and simmer about 5 minutes.
In medium bowl, beat egg. Add milk and cornbread mix; stir until smooth. Remove skillet from oven; pour cornbread batter into skillet. Spoon ground beef mixture over batter, leaving edges uncovered. (Batter will begin to rise around edge of skillet.)
Bake at 425° F. for 16 to 20 minutes or until cornbread is golden brown. Remove from oven. Cool 5 to 10 minutes. Cut into wedges, and serve topped with a choice of toppings.
6 Servings
Smokey Chicken Fajita Pizza
Topping
2 tablespoons lime or lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon liquid smoke
1 pound boneless, skinless chicken breasts, cut into thin strips
2 tablespoons Crisco® oil
1 medium bell pepper (green or red), cut into strips
1 medium onion, cut into wedges
Pizza Crust
1 (6.5 oz.) pkg. Martha White® Pizza Crust Mix - Crispy Recipe
1/2 cup salsa
1 cup Monterey Jack cheese
Chopped cilantro, optional
In medium bowl, combine lime juice, salt, pepper, garlic powder and liquid smoke. Add chicken; stir. Cover; marinate in refrigerator for at least 30 minutes.
In large skillet, heat 1 tablespoon oil over medium high heat. Drain chicken, reserving marinade. Cook chicken 3 to 5 minutes or until no longer pink, stirring often. Remove from skillet. In same skillet, heat 1 tablespoon oil; add peppers, onion and reserved marinade; cook and stir 3 to 5 minutes or until crisp-tender. Return chicken to skillet; cook and stir until heated through.
Heat oven to 475° F. Prepare pizza dough according to package directions. After prebaking crust, top with fajita chicken mixture, salsa and cheese. Bake an additional 9 to 11 minutes or until crust is golden brown and toppings are thoroughly heated. Sprinkle with chopped cilantro, if desired.
4 to 6 Servings
Mexi Corn Cakes and Barbecue Stacks
1 (6-oz.) pkg. Martha White® Cotton Country™ or Buttermilk Cornbread Mix
2/3 cup milk
1 egg
1 (11-oz.) can vacuum-packed whole kernel corn with red and green peppers, drained
1/4 teaspoon garlic salt
Crisco® oil for greasing
1 pound shredded pork barbecue (purchased or homemade)
Slaw, optional
Heat griddle or large skillet to medium heat (35° F.). Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately. Corn cakes will stick if griddle is too cool.
In medium bowl, combine cornbread mix, milk and egg; blend well. Stir in corn and garlic salt.
For each corn cake, pour 1/4 cup batter on hot griddle. Cook until deep golden brown on both sides, turning once.
Place one or two corn cakes on dinner plate; top with barbecue and slaw, if desired.
4 large or 6 small servings