REAL TIME COUPON FEATURES ON TRI-CITIES ON A DIME

Archived Recipes (09-27-2012 to 10-10-2013)

These recipes have been collected over the past forty plus years, some that have been in my family for years, some that I've created, and others that I have collected from friends.   Where I can, I will have step by step instructions and in some cases pictures.  I love to cook and I hope that you will find this page helpful. Also, don't forget to check out the Archived Recipe Pages (3). 

If you would like to receive a weekly email from me when I post a recipe, notify me at hjcouponlady30@gmail.com. and I will place you on my list.  As stated in my privacy policy, I do not share email information with other parties. 
****************************************************
October 10, 2013

With fall coming there are many desserts that lend themselves to a lemon sauce, i.e. spice cakes, puddings, etc..  This week is an easy 'from scratch' recipe for Lemon Sauce.

Shopping List:
  • sugar
  • cornstarch
  • butter
  • lemon juice
  • nutmeg
  • salt 
Lemon Sauce
1/2 cup sugar
1 tablespoon cornstarch
1 cup boiling water
2 tablespoons butter
1 1/2 tablespoons lemon juice
pinch of nutmeg
few grains of salt
Mix sugar and cornstarch, add water gradually, stirring constantly.  Gently boil for 5 minutes, stirring constantly.  Remove from heat.  Add other ingredients.  Stir and serve over dessert.
If you want a Vanilla Sauce - use 1 teaspoon vanilla in place of the lemon juice and nutmeg.
For Hot Orange Sauce - Use 1 cup of orange juice in place of water.  
********************************************************  
October 3, 2013

Hard to believe that in 8 more weeks, we will be sitting down to Thanksgiving Dinner.  With that in mind here is something that will make a wonderful snack to have around for all the family and company to munch on.  Also, a great gift to give!  This week the recipe is Sugared AlmondsEasy to prepare and easily stored until your company comes.  

Shopping List:
  • 1/2 pound almonds, blanched
  • Sugar
  • Vanilla
  • Cinnamon
Sugared Almonds
1/2 pound almonds, blanched 
(see below on how to blanch)
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup water
NOTE:  To blanch almonds - if they are already shelled - cover with boiling water - let stand two minutes.  Drain and put in cold water.  Rub the skins off and dry on a towel.
  • Now to the recipe - Cook sugar and water 5 minutes in a heavy iron frying pan (that tells you how old this recipe is!).  Add nuts, and cook and stir until syrup begins to look white and slightly sugared.  Add vanilla and cinnamon.  Set pan aside for 10 minutes.  
  • This next instruction is something that you can no longer do, because of the implement that is used - "Set over low heat on an asbestos mat (don't think they make these any more), but there are stove top heat diffusers that you can find on the internet.  The purpose here is to diffuse the heat under the pan so as not to burn the contents.   What I've done in a pinch, using my cast iron skillet, is set the heat on my electric burner as low as I can and stir constantly until sugar starts to melt.  It take a little longer this way then if you use a diffuser, but patience rules the day.  I also have used my flat stove-top pancake pan as a substitute for a diffuser and place my skillet on it.  You still stir constantly and only until the sugar starts to met. 
  • Pour the almonds on waxed paper that has been spread over that wire rack you use to cool cookies and cakes.  Separate to dry.    
*****************************************************   
September 26, 2013

I absolutely love this season of the year.  Call it Fall or Autumn, it is time for those foods that depict the season, like sweet potatoes and apples.  So this week we are making Scalloped Sweet Potatoes and Apples.  Serves 6

Shopping List: 
  • Sweet potatoes (enough for 2 cups boiled)
  • Brown sugar
  • Sour apples (enough for 1 1/2 cups sliced thin)
  • Butter
  • Salt  

Take the 2 cups of boiled sweet potatoes, cut into 1/4 inch slices. Take the apples and slice thin - enough for 1 1/2 cups.   Put half the potatoes in a buttered baking dish, cover with half the apples.  Sprinkle with half the sugar, dot over with half the butter, and sprinkle with half the salt.  Repeat.  Bake 1 hour at 350 degrees.  
*******************************************************
September 19, 2013

My brother and I growing up in the late 40's early 50's, didn't know that we were not rich,  we only knew that my maternal grandmother had a lot of different recipes, all of which tasted great.  As I reflect back on these recipes, I realize they stretched the dollar, while making sure we were well fed.  My grandmother would call this Missouri.  I've added the "stew" to the name.  It is a recipe that allows you to add your own personal touches, so experiment!  Hope  you enjoy it.    

Shopping List:
  • Red Bliss potatoes - about 6 medium
  • Ground chuck 1 1/2 pound
  • Carrots
  • White onions
  • Canned tomatoes (I use diced, but stewed tomatoes work as well  - 2 cans)
  • Peas or green beans
Missouri Stew
6 medium red bliss potatoes
1 1/2 pound of ground chuck  
6 regular carrots or use baby carrots
white onion
2 - 3 cans of tomatoes
peas or green beans (you decide on how much)
salt and pepper to taste
1/4 teaspoon parsley flakes
Brown the ground chuck with a little olive oil in a large skillet.   
While the ground chuck is browning, wash the potatoes, leave the skins on, and slice thinly.  Slice the carrots into 'coins'.   Thinly slice the onion.    
Once the ground chuck is browned, add all of the vegetables, then add the canned tomatoes and spices.  Turn down the heat to low, cover, and let gently simmer until the vegetables are fork tender.    Serve with Sister Schubert rolls.  
*******************************************************
September 12, 2013

Ever make something just because it taste good and didn't worry whether or not it had any 'nutritional' value.  I used to make this snack for my children when I was in the middle of baking pies.  There was always some pie crust left over, or I would just make my pie crust recipe (see below) and make a big bunch of this snack - Pie Crust Pinwheels.

Shopping list:
  • Flour
  • Shortening
  • Salt
  • sugar and raw sugar
  • cinnamon
  • butter
Pie Crust Pinwheels
Helen's Pie Crust (from my post of January 13, 2011)

 2 cups flour
3/4 cup shortening
1 teaspoon salt
1/4 cup COLD water

The secret to a great pie crust is a pastry cloth, rolling pin cover/sock, and not handling the dough more than necessary. 

In a large bowl, put in the flour and salt. Mix.  Add shortening.  Using a pastry blender cut in the shortening to the flour mixture.  Add water.  Then using your fingers mix the dough together and form a ball.   

Since this recipe makes two pie crusts or one pie with a crust topping, cut the ball in half and form two small balls.  I do this also when making the pinwheels. 

Lay out your pastry cloth and flour it.  Take your rolling pin with its cover on and roll over the pastry cloth, thus flouring the rolling pin cover.  Take one of the dough balls and place in center of pastry cloth and roll out.    

Once the crust is rolled out, spread softened butter over it.  Then sprinkle with regular sugar and cinnamon (this is to your taste).  Then gently roll the dough into a tube shape.  Using a sharp knife, cut the tube into 'pinwheels' about 1/4 to 1/2 inch thick.  Place flat side down onto a cookie sheet you have lined with parchment paper.  Optional:  Sprinkle the tops with some raw or crystal sugar.

Bake at 375 degrees for about 20 minutes, checking frequently to keep from burning.   
Of course you can add other or different fillings - let your imagination run free! 

(Use these instructions if you are making a pie)To determine if the dough will fit the pie pan, place the pie pan upside down on the dough.  You should have 1/2 to 3/4 (best) inch of dough beyond the edges of the pan.  If not roll it out some more.  Fold the crust in half, lift, and place it in one half of the pie pan.  Flip open the crust to fill the pan.  Trim the edges and use the 'trimmings' to build up the edges of the crust.

If you have to pre-baked the piecrust, take a fork and poke the crust several times on the sides and the bottom.  This keeps bubbles from forming in the crust as it bakes.   Place in a 375 degree oven for about 20 minutes. 


**************************************************** 
September 5, 2013

Love apples and love to use recipes using them.  Since apple season is upon us, I thought a easy recipe using the versatile fruit would be appropriate.  This week we are cooking - Apple Crunch or Apple Candy Pie.  

Shopping List:
  • Tart apples (enough for 4 cups)
  • cinnamon
  • flour
  • corn-flakes
  • brown sugar
  • butter
  • nuts (pecans or almonds) optional
Apple Crunch or Apple Candy Pie 
4 cups of sliced tart apples
1/2 cup water
1 teaspoon cinnamon
3/4 cup flour OR 1 cup corn-flake crumbs
1 cup brown sugar
1/2 cup butter
1/4 to 1/2 cup finely chopped nuts  
  • Arrange the apples in a deep buttered baking dish or pie pan.  Pour over the water, then sprinkle the cinnamon with half of the sugar over the apples.  
  • Blend the flour with the remaining sugar, and the butter with a fork. If corn-flake crumbs are used, mix with sugar, melt butter, and add.
  • Pack firmly over the apples OR stir into the apples with a fork.  Bake at 350 degrees until apples are tender and crust is brown - about 30 minutes.  Serve warm with whipped cream or ice cream.   Serves 6 to 8.  
******************************************************* 
August 29, 2013

For the last several weeks I have been wanting to make a pot roast for dinner, but either couldn't find a nice roast or didn't want to pay the price to buy one.  This past weekend as I was perusing the meat counter, I saw a sale on stew beef.  "Hmm", I thought, "why not use stew beef in place of the roast.  It's already cut up and that should make it cook more quickly."  So I purchased about two and a half pounds of stew beef and this past Sunday, we had Pot Roast with a Twist.   The vegetables I used in the meal were the standard carrots, onions, potatoes, and green beans, but I have used seasonal vegetables such a yellow squash, and okra.  The recipe below will serve 6 nicely.

Shopping List:
  • Two and 1/2 pounds of stew beef
  • 2 large white onions
  • Baby  carrots
  • Frozen whole green beans (I use the skinny ones)
  • 6 large red bliss potatoes
  • Cream of mushroom soup (2 cans)
  • Steak sauce (like A-1)
  • Worcestershire  sauce
  • Beef bouillon or beef stock
Pot Roast with a Twist    
2 1/2 pounds of stew beef
2 large white onions cut into 
eighths or smaller  
12 to 14 baby carrots (whole or cut up)
1/2 of a one pound bag of frozen whole green beans
6 large red bliss potatoes cut into eighths
1 cup of beef stock or 1 beef bouillon cube 
that has been dissolved in 1 cup of water  
2 cans of cream of mushroom soup
2 to 3 tablespoons steak sauce
1 to 1 1/2 tablespoons or Worcestershire sauce
salt and pepper to taste

  • While cutting up the vegetables, lightly brown the stew beef in a little olive oil.    
  • If you are going to use the beef bouillon cube, place it in microwaveable bowl with 1 cup of water.  Place in the microwave to dissolve.   Add a little of this to the stew beef to get the drippings from the pan.  OR, if you use 1 cup of beef stock, add a little of it to the pan.  
  • In a large bowl, empty the cans of cream of mushroom, using a little of the liquid beef bouillon or beef stock to rinse out the cans.  To this mixture add the steak sauce, Worcestershire sauce, and salt and pepper.  Mix.
  • If you are going to use a crockpot, place meat and vegetables in the pot and then cover with the cream of mushroom mixture.  Add about 1/2 cup more water.  Cover and cook, checking to see if you need to add additional liquid.  
  • If you are going to use the oven, bake at 350 for at least 2 hours.  Mix the meat, vegetables, and cream of mushroom mixture.  Add an additional 1/2 to 3/4 cup of beef stock or water.  Stir and then put into a baking dish.  Cover well and bake.  Serve with rolls or cornbread. 
******************************************************
August 22, 2013

I just love some of the old recipes and this week it is an easy, simple to make chicken recipe.  Serves well with brown rice and a salad.   The recipe is called Viennese Chicken.  Serves 6

Shopping List:
  • 1 roasting chicken (cut up) or equivalent in boneless chicken breasts (sliced into medallions).
  • butter
  • white onion
  • green pepper
  • carrots
  • mushrooms
  • fresh tomato or canned tomatoes
  • paprika
  • sour cream
  • flour
Viennese Chicken
1 roasting chicken (cut up) or equivalent in 
boneless chicken breasts (sliced into medallions)
2 tablespoons butter
1 white onion, minced
1 green pepper, chopped
2 carrots, chopped
6 mushrooms, chopped
1 fresh tomato (chopped) or 1/4 cup canned tomatoes
1 cup water
1 teaspoon paprika
salt and pepper to taste
1/4 cup sour cream
1 tablespoon flour
  • In a large fry pan that has a lid that will cover well, melt the butter.  Add the chopped onion and cook until they are translucent.  Add the chicken and cook until well browned.  
  • Meanwhile chop the carrots and green pepper (I use my handy chopper).  Set aside.  Then chop the mushrooms and tomatoes and add to the carrots and green pepper.  Add this to the chicken in the pan along with the water and the seasonings.  Cover well and cook slowly until the chicken is tender.  
  • Mix together the flour and the sour cream.  Add this to the chicken, stir well, and cook for 3 more minutes.  
***************************************************  
August 15, 2013

Potatoes are always a good addition to a meal, be it breakfast, lunch, or dinner.  But do you ever get stuck and wonder how to serve them a different way...with a little variety?  Give this recipe a try - Curried Potatoes.  This recipe works for those who are gluten free, vegetarian, vegan (use butter substitute).  Serves 6

Shopping List:
  • Enough potatoes to make 3 cups of cooked potato cubes
  • Butter (or butter substitute for those who are vegan)
  • White onion
  • Chicken or Vegetable stock  
  • Curry power
  • Lemon juice
CURRIED POTATOES
1/4  cup butter
1 small white onion, finely chopped
3 cups cold boiled potato cubes
1/2 to 3/4 cup chicken or vegetable stock
1/2 tablespoon curry powder
1/2 tablespoon lemon juice
salt and pepper to taste
Cook the onion in butter until yellow/translucent.  Add the potatoes and cook until butter is absorbed.  Mix together the stock, curry powder, and lemon juice and add to the potato/onion mix.  Add salt and pepper.  Cook until potatoes have absorbed the stock. 
********************************************************
August 8, 2013

You open the refrigerator and see that leftover ham and wonder what to make with it.  This week's recipe will help you with that decision, whether it is for breakfast or dinner - make Ham and Egg Pie.  Serves 6

Shopping List:
  • Leftover baked ham
  • Eggs
  • Pie crust (top and bottom)
Ham and Egg Pie
1/2 pound cooked ham
6 eggs
Pie Crust (enough for top and bottom)
Seasonings
  • Remove any fat from the ham and cut the met into small cubes.  Beat the eggs slightly and add the ham.  (While I am doing this, I lightly saute' some onions and green pepper and add it to the eggs and ham).  Season as desired with a few drops Worcestershire sauce or onion juice, etc.  
  • Line a 8-inch pie pan with crust, pour in the ham and egg mixture, and put on the top crust that you have pricked with a fork.  Bake at 450 degrees for 10 minutes, and then reduce to moderate oven of 350 degrees for 10 minutes more. 
*******************************************************
August 1, 2013

This week's recipe is going to use some of those wonderful vegetables that you are growing in your garden or buying from local farmers.  When I came home from work today and saw the spaghetti squash sitting on my kitchen counter, the wheels started turning, and so, I came up with this week's recipe using the spaghetti squash and a little Parmesan cheese.  I served it with some ham slices and fresh sliced tomatoes from my garden.  Hope you enjoy it.

Shopping List
  • Spaghetti Squash (about 2 pounds - enough to get 3 cups cooked squash)
  • Fresh grated Parmesan cheese (the kind in the cold cheese section not the type in the bottle)
  • White onion
  • Half and Half
  • Butter
  • Salt
  • Pepper
  • Flour
  • Keebler's Toasteds brand crackers - Harvest Wheat type
Parmesan Spaghetti Squash Casserole
2 to 3 tablespoons white onion, chopped
3 cups of cooked spaghetti squash
1 1/2 tablespoons butter
1 1/2 tablespoons flour  
1 cup half and half
1/2 teaspoon sea salt
1/16 teaspoon pepper
Cracker Topping
1/2 to 1 tablespoon melted butter
1 cup of Keebler's Toasteds Harvest Wheat crackers, crushed
  • Follow my instructions on cooking the spaghetti squash in my April 19, 2012 recipe for Pork Marinara Sauce and Spaghetti Squash.  While the squash is cooking prepare the white sauce and onions.
  • Set your oven to 350 degrees.
 
  • In a large fry pan, place 1/2 tablespoon butter and the chopped white onions.  Cook on low heat until the onions are translucent.  
  • Meanwhile prepare the white sauce in a small bowl by placing the flour in the bowl, and very slowly add the half and half, stirring constantly to make a thick paste.  Continue to add the half and half, stirring constantly until all of the half and half has been added.  Add the salt and pepper, stir, and set aside. 

  • Place an additional tablespoon of butter in the fry pan with the onions.  Then, when the squash has finished cooking, scrape out the insides with a fork.  Measure 3 cups of the squash and add to the onions.  Pour the white sauce on top of the squash/onion mixture.  Stirring, bring to this to a boil, and then immediately turn down the heat.  Add the Parmesan cheese and stir until melted in the sauce.  Place the whole mixture into a 1 1/2 quart baking dish.  
  • Make the Cracker Topping.  I 'crush' the crackers by placing them in my Black and Decker Handy Chopper, or you can place them in a zip-loc bag and roll your rolling pin over it.  Sprinkle the cracker topping over the top of the casserole.  Bake for 30 minutes.  Serves 4 to 5.  
*******************************************************
July 25, 2013

Do you have a garden planted this summer, and one of the items in your garden is tomatoes?  If so, or even if you buy locally grown tomatoes, this week's recipe is one the will help you use up those yummy tomatoes.  This recipe makes a nice summer vegetable. 

Shopping List 
  • Butter
  • White onion
  • Apple (1) - sour, like Granny Smith   
  • Vegetable stock
  • Tomatoes (enough for two cups cut into pieces or canned)
  • Curry powder
  • Vinegar
  • Rice
Tomato Curry
2 tablespoons butter
1/2 tablespoon finely chopped onion
1 sour apple, pared, cored, and cut into small pieces
1/2 cup vegetable stock
2 cups tomatoes, cut in to pieces (or canned - I use the petite)
1/2 tablespoon curry powder
1 teaspoon vinegar
salt and pepper to taste
1 cup cooked rice
Cook the onion in the butter until golden.  Add the apple and cook 8 minutes.  Add the stock, tomatoes, curry, vinegar, and salt and pepper.  Bring to a boiling point, and add the rice.  Cook 5 minutes more.  Serves 6  
******************************************************* 
July 18, 2013

Need a recipe for leftover turkey, chicken, or veal?  Give this recipe a try.  The white sauce used to make this meal, is great for many other recipes.  

Shopping List:
  • Butter
  • Flour
  • Milk/cream
  • Left over turkey, chicken, or veal
  • Spaghetti
  • Mushrooms
  • Parmesan cheese
  • Buttered cracker crumbs
Turkey, Chicken, or Veal Tetrazzini
1 cup White Sauce, made with cream
1 cup cooked turkey, chicken, or veal, in thin strips
1/2 cup cooked spaghetti, cut into 1/2 inch pieces
1/2 cup mushroom caps, sliced and sauteed in butter
1/2 cup grated Parmesan cheese
3/4 cup buttered cracker crumbs 
(I use Toasteds by Keebler) 
White Sauce:
2 tablespoons butter 
2 tablespoons flour
1 cup milk (cream for this recipe)
1/4 teaspoon salt
dash pepper
For White Sauce:
  • Melt butter in small saucepan, add flour with seasonings added.
  • Stir with whisk and stir until well blended.
  • Gradually add milk/cream, stirring constantly. (generally I warm the milk slightly before I add it.)
  • Slowly bring to a boiling point, and gently cook for 2 minutes.  Again stirring constantly.  
For Tetrazzini:
  • Season the white sauce with a little celery salt.
  • Bring sauce to boiling point and add the meat, cooked spaghetti, and mushrooms.  
  • Fill buttered ramekin dishes or large flat baking dish with mixture, sprinkle with cheese and crumbs, and bake in hot oven (425 degrees) until crumbs are brown.    (Serves 6) 
*******************************************************
July 11, 2013

Have you ever had "Bread Pudding"?  I am surprised at the number of people who never had it or even heard of it.  It was a staple dessert in my childhood home. My grandmother was always making bread.  In fact, it was seldom that we ever had 'store bought' bread.  Of course, in those days, nothing ever went to waste, and if the bread happened to go stale, it was used to make bread pudding.  She would take the bread, and using her 'kitchen scissors', she would cut the bread into cubes to be used in the pudding.  I don't know how many times I would rest my elbows on the kitchen table and hold my head in my hands while watching her make some sort of dessert.  I was a lucky child.

Shopping List:
  • Bread
  • 1 quart milk
  • Sugar
  • Butter
  • Eggs
  • Salt
  • Vanilla
  • Cornstarch
Bread Pudding with Vanilla Sauce
2 cups stale bread cubes (small)
1 quart (4 cups) scalded milk
1/2 cup sugar 
(can use more if you like a sweet pudding) 
1/4 cup melted butter (and yes, I use the real thing)
2 eggs slightly beaten
1/2 teaspoon salt
1 teaspoon vanilla
  • [Scald milk in the microwave - in a microwave bowl place 1 cup of milk - microwave for 1 minute, stir, microwave 1 minute more - check temp - if 185 degrees it's done, if not, microwave 30 seconds at a time until the temp is 185 degrees.  You can do each cup separately or all at once changing the times accordingly.]  Add bread cubes and butter to the scalded milk.  Cool
  • Add sugar, eggs, salt, and vanilla.  Pour into a 1 1/2 to 2 quart buttered baking dish.  Set the dish in a 9 x 13 baking dish that has water in it.  Bake for 1 hour at 350 degrees.
Vanilla Sauce
Combine and stir constantly over low heat until thickened - about 5 minutes:
1/4 cup sugar
1 tablespoon cornstarch
1 cup water
Remove from heat and then stir in:
2 to 3 tablespoons butter
1 teaspoon vanilla
1/8 teaspoon salt
Spoon over individual servings of the pudding. 
 
*******************************************************
June 27, 2013

Here's a tasty cake to have with that cup of coffee or hot tea.  This too is an old recipe, simple to make, with great results.  I have included with the cake recipe, a recipe for Cream Cheese Frosting.

Shopping List:
  • butter
  • light brown sugar
  • eggs
  • milk
  • baking soda
  • cinnamon
  • nutmeg
  • flour
  •  cream cheese
  • confectioners' (powdered) sugar
  • vanilla
Spice Cake with Cream Cheese Frosting
1/2 cup butter
2 cups light brown sugar
1 egg or 2 egg yolks, beaten light
1 cup sour milk 
(1 cup milk with 1 tablespoon of lemon juice) 
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 1/4 cups flour
For the frosting
4 tablespoons cream cheese
1 egg white, slightly beaten
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla
For the cake:
  • Cream the butter and add the sugar slowly, then add slowly the egg or egg yolks.  
  • Mix together the dry ingredients (flour, cinnamon, nutmeg, baking soda)
  • Add the dry ingredients alternately with the milk to the butter, sugar, egg mixture.  
  • Bake in a 9 x 9 pan at 350 degree for about 25 minutes, or until a cake tester comes out clean.  Cool and cover with Cream Cheese  Frosting
For the Frosting:
  • Work the cream cheese until soft, add the other ingredients.  Beat thoroughly.   
*****************************************************  


June 20, 2013

Once again I wanted to share with you a very old recipe.  I remember my grandmother making this pudding when I was little.  It is a good way to use your leftover rice and makes a nice dessert that you can serve plain or dress up.  

Shopping List:
  • Rice
  • Milk
  • Eggs
  • Sugar
  • Salt
  • Powdered sugar
  • Lemon or vanilla extract
  • Lemon juice 
Old Fashioned Rice Pudding
1 cup cooked rice
2 cups milk
2 eggs
1/2 cup sugar
1/4  teaspoon salt
  • Scald milk with rice.
  • Beat egg yolks with sugar, and place in a double boiler.  Then add the hot milk mixture slowly.  Turn on heat and cook until thick.
  • Beat the egg whites until they form stiff peaks, then add 1/2 teaspoon vanilla or grated lemon rind and the juice of 1/2 lemon.  Fold in egg whites into the hot milk/egg/rice mixture.   Chill.
OR:
  • Beat the egg whites until they form stiff peaks, gradually add 2 tablespoons of powdered sugar and 1/2 teaspoon lemon or vanilla extract.  Spread egg whites over pudding in baking dish:  bake in moderate oven (350 degrees)  until the egg whites are golden brown.  
OR:
  • Place the cooked milk/egg/rice mixture mounded on a serving dish.  Cook canned peach or pear halves in their own syrup (sweetened to taste) until soft and arrange around the rice.  Sprinkle with finely chopped ginger.  Serve hot.  
This recipe serves 4 to 6   

******************************************************* 
June 13, 2013

How about a recipe that uses apples, onions, sweet potatoes, and ham all in one dish?  While going through one of my mother's old recipe books, I found stuffed in one of the pages a recipe with the date September 1949.  Don't know where it came from, but it sounds wonderful...so this week's recipe is Apple-Onion Stuffed Ham.  

Shopping List:
  • 3 apples
  • 2 ham slices - 1/2 inch thick
  • White onion
  • Light corn syrup   
  • Brown sugar
  • Lemon juice
  • Whole cloves
  • 6 to 8 medium sweet potatoes
Apple-Onion Stuffed Ham
3 apples
2 ham slices - 1/2 inch thick
1 medium white onion - sliced thin
1/2 cup light corn syrup
1/3 cup brown sugar
1 tablespoon lemon juice
whole cloves
6 to 8 medium sweet potatoes, parboiled, the peeled
  • Quarter unpeeled apples, core and cut into thin slices.   Place one ham slice in greased baking pan.  Overlap with about half of the apple slices, then cover with the onion slices, and top this with the remaining apples. 
  • Combine the syrup, brown sugar, and lemon juice for glaze.   Pour half of this mixture over the apple- onion slices.
  • Cut diagonal gashes in the fat around edge of the other ham slice, and insert cloves into the areas where the gashes are.  Double-deck this ham slice on top of the apples, onions, and other the first ham slice, and place the sweet potatoes in the pan with the ham. 
  • Pour remaining syrup mixture over the potatoes.  Bake uncovered at 350 degrees for 1 1/2 hours.  BASTE ham and sweet potatoes with the syrup in the pan several times during baking.  
Serves 6 to 8.  
****************************************************** 
June 6, 2013

Do you like pumpkin?  Have you ever thought of using it as the vegetable for dinner?  A pumpkin is a gourd-like squash, which makes it a vegetable, and it is hard to think of it as such, when the word pumpkin brings to mind the dessert - pumpkin pieIf you want to dress up the meal with something very tasty, then try this - Spiced Pumpkin Casserole.  

Shopping List:
  • 4 cups of cooked pumpkin
  • Light brown sugar
  • Salt
  • Pepper
  • Nutmeg
  • Ginger
  • Cinnamon
  • Lemon rind
  • Orange rind
  • Butter
Spice Pumpkin Casserole
4 cups of cooked, mashed pumpkin
1/4 cup light-brown sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 teaspoon lemon rind
1 teaspoon orange rind
1/4 cup (1/2 stick) butter, melted
  • Combine all ingredients.  Turn into a buttered 1-quart casserole.  Bake in a pre-heated oven - 350 degrees - for 1 hours or until hot and the top is lightly flecked with brown.  Serves 6.  
*****************************************************  
May 30, 2013

Once again this week's recipe is an old one - Apple Tapioca.  It is not a pudding, but more of a glaze pudding over baked applesI will write it as it was originally written and then tell you how I prepare this 'dessert'.  This will serve 6 very nicely.

Shopping List: 
  • 7 Baking apples - MacIntosh, Gala, Stayman or a sour apples like Granny Smith
  • Quick cooking tapioca
  • Sugar
  • Salt
  • Cinnamon
  • Butter 
Apple Tapioca
1/2 cup quick-cooking tapioca
2 1/2 cups water
1/8 teaspoon salt
7 sour apples
1/2 cup sugar
Original Instructions:
  • Add tapioca to boiling water and salt; cook in double boiler until transparent.  Core and pare apples, arrange in buttered pudding dish, fill cavities with sugar, pour over tapioca.  Bake in moderate oven (350 degrees) until apples are soft.  Serve with sugar and cream or whipped cream. 

Helen's Instructions:
  • I like to use a Mac or gala apples - something that has a lot of juice.  Before I cook the tapioca, I core and peal the apples and place them in a square deep baking dish that I have buttered.  In each apple hole I put in about 1/4 teaspoon of butter.  Then I use a generous 1/4 cup sugar (if you opt to use a sour apple, use the 1/2 cup of sugar) and sprinkle a little cinnamon on top of the apples.  
  • When this is complete I put the tapioca in a 2 quart sauce pan, add the 2 1/2 cups cold water and the salt.  Bring to a boil and immediately lower to your lowest setting.  Cook until tapioca looks opaque.  Remove from heat and immediately pour over the prepared apples.  
  • Place the dish in the oven and bake until the apples are soft...about an hour depending on the apple.  About half way through the baking, I turn the apples over in the dish.  This helps bake them quicker and also coats the whole apple.  
Remove and cool - serve with whipped cream or milk...or nothing at all!   
******************************************************  
May 23, 2013

Can you believe that this month is almost over!  What happened to Spring?  To console myself, I'll make pudding - particularly tapioca pudding.  This week the recipe will be for regular tapioca pudding and next week I will do one for Apple Tapioca.  This week's recipe will serve 6.  I like to double the recipe since the serving size is only 1/2 cup
Shopping List: 
  • Milk and/or half/half
  • Quick-cooking tapioca
  • Sugar   
  • Egg
  • Vanilla 
Tapioca Pudding
3 tablespoons of quick-cooking tapioca
2 3/4 cup milk 
(I like to use 1 3/4 cup regular milk and 1 cup half/half for a creamier pudding.  Also, I sometimes make it using 2 3/4 cups of Almond Milk, which works great if you have gluten intolerance)
1 egg, beaten
1/3 cup sugar
1 teaspoon vanilla
  • In a large sauce pan combine the tapioca, milk, egg (which has been well beaten), and sugar and mix.  Let sit for 5 minutes.
  • On a medium heat, slowly bring the mixture to a full boil stirring constantly while doing so.  Once it comes to a boil, remove from the heat and add the vanilla and stir.  Let the pudding sit for 20 minutes.  
  • Pour the pudding into a 3 quart (if I double the recipe) or 1 1/2 quart baking dish.  Then I cover it with a plastic wrap (sitting the wrap right on top of the pudding) and refrigerate.  After an hour, stir the pudding again and place back into the refrigerator to finish cooling.  
I like to serve it a dollop of whipped cream and a cherry. 
 
*******************************************************
May 16, 2013

Here we go again with an "OLD" recipe.  My maternal grandmother was into canning everything...me...I freeze.   Once again as in the recipe that I did on Chilla Sauce on April 18th, this calls for a peck of tomatoes and 'mangoes' (scroll down to see the equivalents).  This is a relish (similar to a hamburger relish, but MUCH better).  So, if you haven't planted your garden yet,  plant some more tomatoes, and green and red bell peppers.  This makes a lot, so adjust the recipe accordingly.

Shopping List:
  • 1 peck of green tomatoes  (her recipe says a basket of tomatoes, so I am assuming she means a peck since that is what I remember it looked like when I was a child)
  • 1 dozen (6 each) red and green bell peppers
  • 15 large onions
  •  celery seed
  • mustard seed
  • tumeric
  • brown AND white sugar
  • vinegar
  • salt
INDIAN RELISH
1 peck of green tomatoes (17 baseball size tomatoes)
6 green bell peppers (aka mangoes)
6 red bell peppers 
15 large onions (use white)
2 ounces mustard seed
1 ounce celery seed
1/2 teaspoon tumeric
1 pound white sugar
1 pound brown sugar
1 1/2 quarts of vinegar
salt to taste
  • Grind, or process the tomatoes, peppers and onions together.  Add to a large pot.  Add the rest of the ingredients.  Bring to boil and lightly boil for about 30 minutes.  Put into prepared canning jars or containers for freezing.  
******************************************************
  
May 9, 2013

I love to make one-pot dinners and the recipe this week fits that bill.  This can be adapted to be cooked in a large crockpot, however the instructions are for one large pot on the stove.  It should make enough for 6 to 8.  

Shopping List:

  • 3 pounds pork tenderloin (smoked if you can get it)
  • 1 quart apple cider or juice
  • Dark brown sugar
  • Cider vinegar
  • Green cabbage (1 head)
  • Carrots
  • Green beans (whole)
  • Pearl onions
  • Cooking Apples (McIntosh or Stayman works)
  • Salt & pepper

 Pennsylvania Hot Pot  
3 lbs of pork tenderloin
1 quart water
1 quart apple cider or juice
1/3 cup firmly packed dark-brown sugar
1/3 cup cider vinegar
1 head of green cabbage – cut into wedges
6 carrots cut into 1 inch pieces
(can use baby carrots and depending on their size I would use about 15 to 20)
1 pound whole green beans (I use one of the frozen bags)
12 pearl onions (whole)
3 cooking apples cut into wedges
Salt and pepper to taste


Place the tenderloin in a large pot.  Add the water, cider, sugar, and vinegar.  Cover and simmer slowly until tender – about 1 to 1 ½ hours.  

Remove the tenderloin from the pot (cover to keep warm) and add the vegetables and apples to the water/cider mixture.  Salt and pepper to taste.  Cover and simmer until the vegetables/apples are tender.  Slice the tenderloin – cover with the vegetables/apples.   

Serve with mustard and/or horseradish along with a dark bread and an adult beverage of choice. 


**************************************************
May 2, 2013

Well, Happy May to everyone.  This week in anticipation of all those wonderful fresh tomatoes, I thought a recipe making tomato soup would be appropriate.  This is an easy recipe, and freezes well.

Shopping List:
  • 3 cups of fresh or canned tomatoes
  • white onion
  • celery (optional)
  • carrot
  • olive oil
  • oregano
  • basil
  • vegetable stock
  • sea salt
  • pepper
Homemade Tomato Soup
3 cups fresh or canned tomatoes
1 medium white onion
2 stalks celery (optional)
2 tablespoons olive oil
1 carrot
3/4 teaspoon oregano
1 1/2 teaspoons basil
1 quart hot vegetable stock
1 1/2 teaspoons salt  
pepper to taste
If you have a food processor or a Handy Chopper by Black & Decker, put in the onioncelery, and carrot.  
Chop the tomatoes (I do this also in the Handy Chopper - skins and all).
In the olive oil, lightly saute the onion, celery, and carrot, only till the onion is soft.
In a good size sauce pan, put the onion mix, the tomatoes, oregano, and basil.  Simmer gently for about 15 - 20 minutes.  If you would like texture of the soup to be creamer.  Put the tomato mix into a blender or food processor, and return to the pot.
Heat the vegetable broth, add to the tomato mixture, and bring to a boil.  Turn down the heat and simmer for about 5 minutes.  Add the salt and pepper.  This will make about 8 cups.  If you like a thicker soup, add less vegetable broth.  
******************************************************** 

April 25, 2013

I was a strange child when it came to vegetables.  I didn't care for the 'standard' kid veggies, i.e. peas, carrots.  No, I liked the 'weird' vegetables, asparagus, brussel sprouts, and especially broccoli.  So, I thought that this week we would do a recipe that included my favorite vegetable...broccoli.  In this recipe you can use frozen or fresh.  Me, I prefer the florets - frozen - ready to go. 

Shopping List:
  • White rice
  • Chicken or vegetable broth
  • Butter
  • White onion
  • Broccoli (enough for 4 cups)  stems and florets, or just florets
  • Parmesan cheese
Rice and Broccoli Casserole
1 cup white rice - uncooked
2 cups chicken or vegetable broth
2 tablespoons butter
1 medium white onion
4 cups broccoli florets
1/2 cup finely shredded Parmesan cheese
(since I am a cheese person, I use about 3/4 cup and I don't use the grated Parmesan in a jar) 
Preheat oven to 350 degrees and prepare a 2 quart casserole dish that has been lightly greased.
 
Combine the rice, chicken/vegetable broth, and butter.  Cook the rice mixture, either in the microwave or stove top method.  (The instructions are most likely on the package of rice.)
Chop the onion add to the broccoli.  Microwave the onion/broccoli florets for about 5 - 7 minutes or until fork tender.  Cut into bite size pieces.  
Place half of the cooked rice on the bottom of the 2 quart casserole dish.  Then put 1/2 of the chopped onion, 1/2 of the broccoli, and 1/4 cup of the Parmesan cheese.   Add the rest of the rice, then balance of the onion, broccoli, and finish with the Parmesan.  
Bake, loosely covered with foil, for 20 minutes. 

********************************************************************************

April 18, 2013

This weeks recipe is one I remember from the early childhood (1950's).  I remember my mother, father, and grandmother taking my brother and myself to the farmer's market in the town when we lived in Pennsylvania.  We would come home loaded down with apple, tomatoes, mangoes (what we called green peppers), onions, etc.  All of the fruit and vegetables would be out on the back porch, and my grandmother would start canning.  One of her recipes was for "Chilla" Sauce.   I wish I could say how much this makes, I just remember there were many jars.  Some of you who are familiar with canning probably won't have any difficulty making a guess.  Since it makes such a large quantity, you may want to cut the recipe down.  I would imagine it would freeze well.  

Shopping List:
  • 1 peck (see I told you it was old recipe) of tomatoes - A peck is equal to eight quarts or about 53 cubic inches. If your tomatoes are about three cubic inches (about the size of a baseball), there are about 17 tomatoes in a peck.
  • 2 pounds of onions
  • 1 bunch of celery
  • 1 dozen mangoes (green pepper)
  • Vinegar
  • Salt
  • Celery seed
  • Cloves (ground)
  • Cinnamon 
  • Red pepper (cayanne)
  • Black pepper
  • Sugar
Grandmother Thomas's Chilla Sauce
1 peck of tomatoes
2 pounds of onions
1 bunch of celery
1 dozen mangoes (green peppers)
Grind the above alltogether, place in large pot and then add:
3 cups vinegar (apple cider type)
2 tablespoon salt (use sea salt)
1 tablespoon celery seed
1 tablespoon ground cloves
1 tablespoon cinnamon
1/4 teaspoon red pepper
1/4 teaspoon black pepper
4 cups sugar 
Cook at least 3 hours and stir often.  Taste to see if you want to add more pepper or anything else, but just add a little at a time.  
(This is where the instructions ended, but I remember the sauce to be as thick as a picante sauce.  I would have my jars ready and follow the routine for canning.  Or have containers that can be freezer ready. )  We often used this same sauce to add when we made sloppy joes, or put on hotdogs and hamburgers.     
***************************************************** 
April 11, 2013

Have you ever reached for the Bisquick to make some biscuits, or pancakes, and find that you have run out.  How about making your own bisquick type quick mix?  Here's how:

Shopping List:
  • Flour
  • Baking powder
  • Salt
  • Cream of tartar
  • Baking soda
  • Instant nonfat dry milk
  • Vegetable shortening
8 1/2 cups flour
1 tablespoon baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cup instant nonfat dry milk
2 1/4 cups vegetable shortening
  1. Sift together all dry ingredients in a large bowl and blend well.
  2. With a pastry blender, cut in the shortening until evenly distributed.  The texture will look like cornmeal.
  3. Store in a large airtight container and store in a cool, dry place. 
  4. This will make 13 cups of mixture and should be used in 10 to 12 weeks.    
If you don't use that much within that period, cut the recipe in half.  Also, you can use half regular flour and half whole wheat flour and increase the baking powder to 2 tablespoons if you so choose  
******************************************************
 
April 4, 2013

I am in dessert mode, what with spring just around the corner in my neck of the woods, and strawberries soon to make an appearance, I just naturally thought of cream puffs and berries.  This will make 6 cream puffsThe secret is making sure they are thoroughly baked, or they will collapse after cooling. 

Shopping List:
  • butter
  • flour
  • eggs
  • seasonal berries 
  • whipped cream
  • powdered sugar
Dream Cream Puffs
1/2 cup water
1/4 cup butter
1/2 cup flour
2 eggs  
  1. Heat to boiling point in a sauce pan the water and butter.
  2. Stir in, all at once the flour.  Stir constantly until mixture leaves the pan and forms into a ball (about 1 minute).  
  3. Remove from heat and let cool.
  4. Beat in, one at a time the eggs, beating until smooth after each addition.
  5. Beat mixture until smooth and velvety.  Drop from spoon in 6 mounds about 3 inches apart, onto a lightly grease baking sheet (I use parchment paper in lieu of greasing the sheet).
  6. Bake at 400 degrees for 50  minutes.
  7. When baked, allow to cool in a draft free place.
  8. When they are cool, cut off the tops with a sharp knife.
  9. Scoop out any filaments of soft dough with a spoon, and then fill the puffs with a mixture of seasonal berries and whipped cream.
  10. Replace the tops and dust with powdered sugar.      
******************************************************* 
March 28, 2013

There are times in the morning when I like to have something other than eggs or cereal, or in the evening a little something with coffee or tea, especially on the weekends and especially if it has blueberries!  You will need to heat your oven to 425 degrees and use a 6 x 10 baking dish. 

Shopping List:

  • Flour
  • Sugar
  • Baking powder
  • Salt
  • Egg
  • Milk
  • Grated lemon rind
  • shortening
  • Fresh, frozen, or canned blueberries
  • Nuts (your choice – optional)


Blueberry Coffee Cake 
1 ½ cup flour
1/2  cup sugar
3 teaspoons baking powder
½ teaspoon salt
1 egg, well beaten
½ cup milk
1 teaspoon grated lemon rind
¼ cup shortening, melted and cooled
1 cup washed and well-drained blueberries (fresh), OR
1 cup frozen blueberries (slightly defrosted), OR
¾ cup well-drained canned berries
½ cup chopped nuts for topping (optional)

Mix together the flour, sugar, baking powder, and salt.  In a separate bowl mix together the egg, milk and grated lemon rind and then add to the dry ingredients.

Add, just before your batter is completely blended, the shortening, which you have melted and cooled.

Add, blending in carefully the blueberries.

Pour into your greased 6 x 10 baking dish and bake at 425 degrees for about 25 minutes.  This should make 12 squares.

NOTE:  You can sprinkle chopped nuts on top of batter before baking. 


*****************************************************
March 21, 2013

Once again I was experimenting on my husband and have created a easy, quick meal to prepare using one of the Near East quinoa and brown rice mixes.  This can be adapted for those who are vegetarian or vegan.  

Shopping List:
  • Near East Quinoa Blend Rosemary and Olive Oil Mix  
  • Boneless pork chops about 3/4 to 1 pound
  • white onion
  • Slivered almonds
  • 4 oz can of mushrooms
  • Curry
  • Worcestershire sauce
  • Olive oil
  • Vegetable Stock 
Pork Chop and Quinoa Blend with Caramelize Onions
3 to 4 boneless pork chops (about 3/4 pound)
1/2 chopped white onion
1/4 to 1/3 cup slivered almonds
1 tablespoon olive oil
salt and pepper to taste
1 box of Near East Quinoa Blend Rosemary and Olive Oil
1 3/4 cup vegetable stock
1 teaspoon olive oil 
4 oz can of mushrooms
1/2 teaspoon of curry
1 tablespoon worcestershire sauce

In a medium size fry pan, place 1 tablespoon of olive oil.  To this add the chopped white onion, pork chops, and almonds.  Salt and pepper the chops to tasteBrown the pork chops on both sides and continue to cook until the onions caramelize.  Add 1/3 cup of water, stir, cover, turn heat to low setting and let simmer for 20 minutes (add more water if necessary), or until the chops are tender.
While the pork chops are cooking, open the box of Near East Quinoa Blend Rosemary and Olive Oil and follow these directions:
  1. In a 2 quart microwave dish, add 1 3/4 cups vegetable stock, the seasoning packet from the box, 1 teaspoon olive oil, curry powder, and worcestershire sauce.  Mix together and then add the quinoa blend and stir again.
  2. Microwave for 6 minutes.
  3. Let this remain in the microwave until the pork chops are done.
  4. When the chops are ready, cut into bite size pieces, place back in the fry pan with the onions and almonds and stir.
  5. Remove the Quinoa from the microwave, add the mushrooms and the chops, onion, almond mixture to the Quinoa.
  6. Cover, and place back in the microwave for 10 minutes.
  7. Remove again from the microwave, fluff, cover until ready to serve.  
I like to serve this with whole green beans and a salad or applesauce.  
******************************************************
March 14, 2013

This week's recipe is one that I made many times when I was a teenager (and no, I won't tell you how long ago that was!).  It is a very simple recipe using minute rice.  Today, when I make it I use regular rice, my concession to eating better foods.   

Also, in the recipe is bacon drippings.  For those who are over 55, you may remember your grandmother keeping a bowl on the stove where the bacon grease was kept.  This was bacon drippings.  If you want to use bacon drippings, you will need to cook about 10 pieces of bacon (best guess) to get the required 1/2 cup.  I do keep bacon drippings, however, I keep it in the refrigerator and not on top of the stove.  If you want to substitute, I would use olive oil or peanut oil.  

I will write the recipe as originally written, however, if you, too, choose to use regular rice I have included below the conversion for doing so:
  • 1 cup rice equals 3 cups cooked rice
  • 1 cup instant rice equals 1 cup cooked rice.  
Cook the regular rice before you start preparing the meal.  I would make 3 cups cooked rice and adjust the liquids in the recipe accordingly, like adding another 4 oz can of tomato sauce.
 
Shopping List:
  • Instant rice or regular rice
  • Bacon drippings or olive oil or peanut oil
  • White onion
  • Green pepper
  • 8 oz can (2) tomato sauce
  • Mustard    
  • Ground chuck
  • 4 oz can mushroom pieces
Spanish Rice Pronto      
 1/2 cup bacon drippings
2 cups minute rice
2 cups water (omit if you are using regular rice)
1 sliced white onion
1/2 of green pepper diced
- 8 oz cans of tomato sauce
1/2 teaspoon mustard
dash pepper
1 teaspoon sea salt
1/2 to 1 pound ground chuck
1 can (4 oz) mushroom pieces

In a large fry pan, add the rice (cooked regular rice), onion, and green pepper and lightly brown.  

In a separate bowl, add the tomato sauce, water (if you used instant rice), mustard, pepper, and salt.  Mix together and add to the rice.

If you used instant rice, bring to a boil and simmer for 5 minutes.  If you used regular rice - just simmer for about 5 minutes.

In a separate fry pan, brown the ground chuck, then add the mushrooms.  Mix together and add to the rice mixture.  

Serve with a large salad, cheese, and some salsa or picante sauce.
    
******************************************************
March 7, 2013

If like old fashioned puddings, then try this recipe.  It is written in it's original form with suggestions for adaption in parenthesis.  It is Lemon Pudding with a crumb mixture topping.  

Shopping List:
  • Flour
  • Sugar
  • Salt
  • Eggs
  • Lemons (2) or lemon juice 
  • Lemon zest
  • Butter
  • Brown Sugar
  • Baking Soda
  • Shredded Coconut
  • Wheaties (or similar cereal suitable for topping)
Lemon Pudding with Crumb Mixture Topping
MIX in top of double boiler:
3/4 cup sugar
2 tablespoons flour
1/8 teaspoon salt
(You can do this in a regular sauce pan, but you must pay close attention and constantly stir or it will quickly stick to the panA double boiler is a good investment and you don't have to purchase an expensive one unless you are going to do a lot of cooking that requires one.)
STIR in gradually:
1 cup hot water
BRING to boiling over direct heat, stirring constantly.  Cook until thickened (about 10 minutes).  Remove from heat. (What I do, after I turn off the heat, is very carefully remove the top part of the double boiler.)
WELL BEAT 2 eggs and then add a little of the hot mixture into the eggs.  (This keeps the eggs for 'cooking' and gradually brings them up to the temperature of the sugar/flour mixture)  Then blend the egg mixture into the remaining hot mixture.   Turn the heat back on under the bottom of the double boiler and return the top over the boiling water and cook for 2 more minutes.
ADD the juice of 2  fresh lemons (about 1/2 cup) or what the equivalent is is stated on the bottled lemon juice AND the grated rind of 1 lemon or equivalent in lemon zest.
COOK 1 minute more.  Remove from the heat and cool.
GREASE square pan, 8x8x2in  Put 2/3 of the Crumb Mixture into bottom of pan.  Cover with lemon filling.  Top with remaining crumb mixture.
BAKE about 40 minutes (until lightly browned) at 350 degrees.  Serve either warm or cold with shipped cream.  Serves 8 to 10.
Crumb Mixture
1/2 cup butter or shortening
1 cup brown sugar (packed)
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup Wheaties (or equivalent)
1/2 cup shredded coconut.
Mix together the butter, brown sugar.  
Mix together the flour, baking soda, and salt, and then add to the butter/sugar mixture.
Stir in the Wheaties and shredded coconut.  
******************************************************* 
February 28, 2013

I happen to like the combination of pork chops and applesauce, and this past Monday evening when I came home from work I wanted to find a recipe using these items together.  Recipes with this combination are far and few, so I created my own and called it Helen's Smothered Pork ChopsMy husband like it so much he even mopped up the sauce from his plate.  Recipe is for two, so alter if you are serving more. 
Shopping List:
  • 4 small boneless pork chops about 1/2 inch thick each. (total weight of all 4 chops should be about 8 to 10 ounces)
  • Butter
  • Small white onion
  • 1 small can mushrooms
  • Beef Bouillon cube
  • Unsweetened applesauce
  • White cooking wine
  • Marjoram
  • Tarragon
Helen's Smothered Pork Chops
4 small boneless pork chops - 1/2 inch thick
1 to 1 1/2 tablespoons of butter
1/2 half small white onion - sliced
1 small can mushrooms
1 beef bouillon cube
1/2 cup water
2/3 cups unsweetened applesauce
1/3 to 1/2 cup white cooking wine
Healthy pinch each of  Marjoram and Tarragon
Salt and pepper to taste
 In a large skillet, melt the butter and then add the onions, mushrooms, and beef bouillon cube.  Cook slowly until onions translucent.  
Add the pork chops, salt and pepper to taste.  Lightly brown the pork chops and then add the water.  Stir to mix, cover, and let simmer for about 5 minutes.
While the pork chops are simmering, mix together the applesauce, white wine, marjoram, and tarragon.  Add to the chops.  Cover, and simmer for 30 minutes or until chops are tender.  Baste the sauce over the chops while simmering.  When ready to serve, cover the chops with the onion, mushroom, applesauce mix. 
I served this with baked sweet potato and a vegetable, along with some Sister Schubert rolls. 
******************************************************* 
February 21, 2013

This week's recipe if for those of you who are working women.  Nothing is better than simple and tasty.  It can be adapted for those of you who are vegetarian or vegan.  I would like to say that it is gluten free, but the box mix incorporated into the recipe indicates it contains wheat.  

Shopping List:
  •  1 box of Near East Quinoa Blend (either Rosemary and Olive Oil or Roasted Red Pepper and Basil style) - you should be able find these in the aisle where the rices are kept.
  • Frozen vegetables of choice (I like to use whole green beans, broccoli, cauliflower)
  • Baby carrots
  • White onion
  • 1 large boneless chicken breast
  • Chicken STOCK or vegetable stock
  • Olive oil
Quinoa Blend with Vegetables and Chicken
1 box of the Near East Quinoa Blend  
1 3/4 cups chicken or vegetable stock
salt and pepper to taste
1 tablespoon Olive Oil
1/2 of medium size white onion
4 to 6 baby carrots
frozen vegetables of choice (enough for 4 servings)
1 large boneless chicken breast


Select the vegetables of your choice and microwave them.  I like to use whole green beans, cauliflower, and broccoli.
 
While the vegetables are cooking. Prepare the chicken breast.  I buy chicken breast in quantity and individually freeze them.  When I am preparing a meal like this one, I can pull from my 'stash' as many as necessary.  For this recipe I use one large chicken breast and partially defrost it.  This makes cutting it into small pieces easier.



Place the cut up chicken in a small skillet with a little olive oil on a low heat.  While the chicken is cooking, chop the onion and carrots and then add them to the chicken.





During this time when the vegetables are done, remove from the microwave, drain, and cut up into bite size pieces, cover and set to the side.


 

While the chicken is slowly cooking,  prepare the Near East Mix of choice by placing it in a 2 quart casserole dish.
Add 1 3/4 cup of chicken stock, 1 teaspoon olive oil, a little salt, and the seasoning packet. 

Hint:  Sometimes I add 1 teaspoon of worcestershire sauce. 

 

Mix together.  Then add the chicken/onion/carrot mix to this and stir.  Cover and microwave for 6 minutes.  

 

After 6 minutes, remove from the microwave and stir and place back in the microwave for 10 more minutes.  Once again remove, fluff the mix and add the cut up vegetables.  Place back in microwave for 2 minutes.  Remove, stir, and serve with a garnish


 ****************************************************
February 14, 2013

This week's recipe is appropriate for Valentine's Day because it has chocolate in it.  Also, because I love cookies and the easier they are to make, the better I like them.  So warm up your ovens and away we go!

Shopping List  
  • Butter
  • Cream cheese - 3oz
  • Sugar 
  • Eggs
  • Orange rind
  • Vanilla
  • Flour
  • 7-oz package chocolate pieces 
Chocolate Orange Drops
1/2 cup soft butter
3 oz package cream cheese
1/2 cup sugar
1 egg
1 teaspoon grated orange rind
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
7 oz package chocolate pieces
  • Mix together thoroughly the butter, cream cheese sugar, egg, orange rind, and vanilla. 
  • Sift together and stir in the flour and salt.
  • Stir in, mixing thoroughly the chocolate pieces.
  • Drop by teaspoonfuls about 1 inch apart onto lightly greased baking sheet or on a sheet you have spread parchment paper.  
  • Bake - 15 minutes at 350 degrees - the cookies will be lightly browned on the edges.
  • Makes about 3 dozen.     
***************************************************** 

February 7, 2013

You just got home from work and you are having people over for dinner and need a quick and simple dessert.  The recipe this week will fit the bill…

Shopping List:

  • 9 inch baked pastry shell
  • 3 ¾ (approximately) ounce package vanilla pudding (NOT instant – but the kind you cook)
  • Crunchy peanut butter
  • Whipped cream
  • Peanuts (optional)
PEANUT BUTTER PUDDING PIE 
9 inch baked pastry shell, cooled 
3 ¾ ounce package vanilla pudding (NOT instant) 
1 cup crunch peanut butter 
Whipped cream 
Peanuts, optional 
Cook the pudding as directed on the package.  Stir the peanut butter into the pudding while still warm.  Pour the mixture into the pastry shell and refrigerate for ½ hour.  Top with whipped cram that you have spread over the surface of the pie.  Sprinkle with chopped peanuts, if desired.  
*******************************************************
January 31, 2013

On a cold winter night this is a soup that will warm your insides.  It doesn’t take long to prepare and is simple to make.  This recipe is gluten free and can be adapted for those of you who are vegetarian or vegan.  Of course you can add additional vegetables, and for those of you that must have meat, I would recommend chicken.  From the beginning of prep time to serving time, it will take about an hour and a half.  This also lends itself to being prepared in the crockpot.   

Shopping List:
  • 2 large cans (15 oz) tomato puree (I like to use Red Gold brand – they are just tomatoes and a little salt) 
  • 1 large can (15 oz) petite diced tomatoes 
  • White onion 
  • Whole frozen green beans 
  • Baby carrots 
  • Chicken broth or stock (for those who are vegetarian/vegan use vegetable stock) 
  • Basil 
  • Sage leaves 
  • Sea salt 
  • Quinoa 
Tomato Basil Vegetable Soup 
2 cans of tomato puree 
1 can petite diced tomatoes 
2 cups of chicken broth or stock 
1 ½ tablespoons basil 
¼ teaspoon sage leaves 
½ teaspoon salt

6 to 8 baby carrots
approximately 1 ½ cups - whole frozen green beans
(I like to use the “skinny” kind)
½ small white onion
½ cup quinoa
(if you are going to add it directly to the soup)
or
if you want to prepare it separately and then pour the soup on it you will need to use 1 cup.

In a 3 quart stock pot, pour in the tomato puree, diced tomatoes, and chicken broth/stock.  Stir to mix together.

Add the basil, sage leaves, and salt.  Turn the heat to low.  Mix well.

In a microwave dish, add the carrots, green beans, chopped onion and 1 cup water.  Once the vegetables are done, reserve the water and chop the green beans and carrots.  Add the vegetables and water to the tomato mixture.  

Cover and simmer on low for 30 to 40 minutes.  Then add the quinoa to the soup and cook for 20 more minutes.

If you prefer, you can cook the quinoa separately using 1 cup quinoa to 2 cups of water, bring to boil, turn down heat, cover and stir often.  Cook for 15 minutes.

NOTE: Quinoa is highly nutritious, the most complete protein of any grain, and ideal for vegetarian or vegan diet. 

******************************************************* 
January 24, 2013

If you like bacon, potatoes, and a little bit curry, you will like this potato dish.  Very easy to prepare and is a great compliment to any main course.  This week’s recipe is – Bacon-Topped Curried Potatoes.  You bake it at 350 degrees for 1 hour or until potatoes are tender.  It will serve 6 very nicely.  

Shopping List:

  • ½ pound bacon (or equivalent weight after cooked in bacon bits – do NOT use artificial)
  • Potatoes – I like red bliss for this recipe – enough for 4 cups
  • Flour
  • White onion
  • Salt
  • Curry powder
  • Pepper
  • Butter
  • Milk – whole or a blend with half and half

Bacon-Topped Curried Potatoes 
½ pound sliced bacon or equivalent cooked weight in bacon bits
4 cups of thinly sliced pared, raw potatoes
(about 8+ medium size red bliss)
1 cup finely chopped white onion
¼ cup flour
2 teaspoons salt
1 teaspoon curry powder
¼ teaspoon pepper
2 tablespoons butter

3 cups scalded milk

Combine the flour, salt, curry powder, and pepper.  You are going to sprinkle this mixture over each layer.  In a 2 to 3 quart casserole dish, layer potatoes and onions, sprinkling the mixture over each layer.  Dot with butter, and then pour the scalded milk over all.  

Bake for 1 hour at 350 degrees. 

Pan-fry the bacon and then crumble.  Sprinkle on top of casserole just before serving. 

Microwave way to scald milk: 
  1. Place the milk in a microwaveable bowl.  Heat in the microwave for 1 minute and then stir.   
  2. Heat for another minute, stir, and test with a thermometer to check temperature.  You are trying to reach 185 degrees F.
  3. Depending on the quantity of milk and how cold it was when you started, you may have to repeat step 2 a couple of time.  Remember, you want the milk to be 185 degrees. 
******************************************************
January 17, 2013

Have you ever wondered how they make those cookies with the two different colored doughs – one vanilla and one chocolate?  If you read this week’s recipe you will find out how to do it.  They are called – Pinwheel Cookies!  

Shopping List:

  • Shortening or butter
  • Sugar
  • Eggs
  • Vanilla
  • Milk
  • Flour
  • Baking powder
  • Chocolate square (Baker’s chocolate)

Pinwheel Cookies 
½ cup butter or shortening
½ cup sugar
1 egg yolk
1/8 teaspoon salt
1 teaspoon vanilla
3 tablespoons milk
1 ½ cups of flour
1 ½ teaspoon baking powder
1 square of chocolate

Cream together the shortening and sugar.  Add the egg yolk and beat well.  Add the salt, vanilla, and milk to the mixture and mix.  Sift together the flour and baking powder, and then add to the mixture and stir.  

Divide the dough into two equal parts.  Taking one part, add the melted chocolate that you have cooled to this part and mix well.  

Roll out the vanilla dough on to wax or parchment paper.  Then, roll out the chocolate dough, and place on top of the vanilla dough.  Roll the combined doughs up like a jellyroll.  Wrap in wax paper or plastic wrap and place in the refrigerator over night.  

Remove dough from the refrigerator and cut into 1/8 inch thick sections and bake at 375 degrees for 8 to 10 minutes. 

******************************************************
 January 10, 2013

If you like apple pie, but don't want all the calories that come with a crust, or, if you have difficulty with making a pie crust, then this week's recipe is just for you.  Apples are one of my most favorite fruits to cook with, and generally, depending on the apple you use, don't need a lot of sugar added to the recipe. 

Shopping List: 
  • 6 medium-sized apples
  • sugar
  • cinnamon
  • shortening or butter
  • brown sugar
  • flour
  • baking powder
  • salt
Crustless Apple Pie
6 medium-sized tart, firm apples
1/3 to 1/2 cup sugar
1 teaspoon cinnamon
1 cup water
6 tablespoons shortening or butter
1/2 cup brown sugar (packed)
1 teaspoon baking powder
1 cup flour
1/2 teaspoon salt
Peel the apples and cut into eights.  Place in a sauce pan with the sugar, cinnamon and water.  Cook until the apples are partially done (about 10 minutes).  Then place the apple/water into a deep greased 9-inch pie pan.
Cream the shortening (butter), add the brown sugar gradually, and cream well.
Mix the flour, baking powder, and salt together, and add to the creamed mixture...working it in with the hands or pastry blender until completely mixed.  Sprinkle over the apples in the pie pan.
Bake at 350 degrees for about 45 minutes.  Serve plain or with whipped cream.  
   
*******************************************************

January 3, 2013

I have a very good friend that is vegan.  Over the Christmas holidays, she came to dinner bringing a vegan stew.  This recipe is also great for those who need to be gluten free.  The only accommodation she made to the stew for me was to leave out the garlic, and quite frankly it didn’t diminish the taste whatsoever.  If you enjoy something that has lots of flavor, then I highly recommend this stew.  The recipe below serves 4.

Shopping List:
  • Olive oil
  • Yellow or white onion
  • Garlic cloves
  • Red bell pepper (1)
  • Sweet potatoes (2 pounds)
  • Carrot (1)
  • 3 small fresh chilies
  • Diced tomatoes (1 14.5 can)
  • Peanut butter
  • Vegetable broth
  • Light brown sugar
  • Cumin
  • Coriander
  • Cinnamon
  • Salt
  • Pepper
  • Roasted peanuts

West African Yam and Groundnut Stew 
2 tablespoons olive oil
1 yellow onion (I still use white onions for this) chopped
3 garlic cloves, minced (optional)
1 red bell pepper, seeded and chopped
2 pounds sweet potatoes or yams, peeled and cut into ½ inch chunks
1 carrot, cut into ¼ inch slices
3 small fresh chilies, seeded and chopped (I have used ‘canned’ jalapeno peppers)
1 can (14.5 oz.) diced tomatoes, drained
1/3 cup peanut butter
3 cups vegetable broth
2 teaspoon light brown sugar
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
1 teaspoon salt
¼ teaspoon pepper
½ cup chopped or crushed roasted peanuts

Heat the oil in a large saucepan over medium heat.  Add the onion, garlic, bell pepper, sweet potatoes, carrot, and chilies.  Cover and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.  Add the tomatoes, peanut butter, broth, sugar, cumin, coriander, cinnamon, salt, and pepper, and bring to boil.  Reduce the heat to medium and simmer until the vegetables are tender and the sauce has thickened, about 30 minutes.  Taste and adjust seasonings.  Garnish with the peanuts and serve. 

I like to serve this stew with quinoa, which only takes about 15 minutes to prepare.  1 cup of quinoa to 2 cups of water.  Bring to boil and simmer for 15 minutes.  Use it like rice.  

******************************************************
December 20, 2012  

About two years ago, I published a version of this week's recipe.  Since then I have made a change to the recipe to give it a richer texture.  Also this recipe fits into my theme of Traditional Foods for the holiday.  Here is a dessert that you can dress up or down...Custard.  Many people hesitate to make this dessert, thinking it is complicated, however, it is one of the most easily prepared desserts you will ever make.  This recipe serves four, so double or triple accordingly.  


Cup Custard
2 cups milk (scalded)
¼ cup sugar
1/8 teaspoon salt
4 eggs or 6 egg yolks
½ teaspoon vanilla
1/8 teaspoon nutmeg

Set your oven to 325 degrees.  

In a glass measuring cup or bowl put the milk.  I like to use 1/4 cup of half and half and 1 3/4 cups milk.  Place in microwave for 3 to 4 minutes.  This will scald the milk. 

While that is in the microwave,  add 4 eggs to a 1 1/2 quart baking dish and lightly beat them with a whisk.  When the milk is scalded, add the sugar and salt to the milk and stir. 

Using a whisk, slowly add the milk mixture to the eggs.  When well mixed, add the vanilla and nutmeg.  Place the baking dish into a Pyrex cake dish (9 x 13.5), in which you have added about 1 to 1 1/2 inches of water.  You can pour the mixture into individual custard cups if you prefer.  Just put the cups into the Pyrex cake dish with the water.  Place the dishes in the oven and bake for 1 hour.  Serves 4. 

To dress this dessert up for the holidays, you can add a fresh strawberry or maraschino cherry with a mint leaf to each serving.  Otherwise, serve plain or add some sort of berries with a dollop of whipped cream, or a fruit glaze.

******************************************************* 

December 13, 2012

Twelve more days until Christmas and I am continuing my "Traditional Foods" this week.  Most everyone has heard of Wassail.  Wassail (waes hael) is Old English and means "be you healthy".  It is a hot mulled cider traditionally drunk as an integral part of wassailing, the ancient southern English drinking ritual to ensure a good cider apple harvest the following year.  This is a drink you make in your crockpot, and takes about 10 to 15 minutes to prepare, but must "cook" in the crockpot for 2 to 4 hours.  

Shopping List:
  • Cinnamon sticks
  • Whole cloves
  • 12 oz can frozen cranberry juice cocktail concentrate
  • 12 oz can frozen raspberry juice blend concentrate
  • 12 oz can frozen apple jice concentrate
  • 1 cup brandy or rum (use spiced rum) - this is optional
  • lemon juice
  • sugar
  • 1 orange
WASSAIL
6 inches of the stick cinnamon
12 whole cloves
6 cups water
one 12 oz can each of the following:
frozen cranberry juice coctail
frozen raspberry juice blend
frozen apple juice
1 cup brandy or rum
1/3 cup lemon juice
1/4 cup sugar
Orange slices for on top of the wassail. 
 
You can put the cinnamon sticks broken up and cloves in a spice bag. (Make a spice bag out of 6-inch square from a double thickness of 100 % cotton cheesecloth.  Place the cinnamon and cloves in the center of square, bring up the corners, and tie closed with a clean kitchen string.)... OR...you can place the whole cinnamon stick (6 inches is equal to about two sticks) directly into the crockpot and just remove later.  Place the cloves into a tea strainer (see pictures) and place in the crockpot.
  

In a 4 to 6-quart crockpot combine water, juice concentrates, brandy, lemon juice, and sugar.
Cover; cook on low heat setting for 4 to 6 hours, or on high heat setting for 2 to 3 hours.  Remove the spice bag or tea strainer and discard the cloves.  Remove the cinnamon sticks, if you used the tea strainer.  You can thinly slice the orange and float on top of the wassail or float an orange slice in the cup of each serving.  Makes 12 to 16 servings depending on the size of the cups. 
    
******************************************************* 
December 6, 2012

With Christmas less than three weeks away, Christmas carols playing over the airways, and homes decorated for the season, it's time to think about traditional Christmas foods.  With that in mind, think about the Christmas song, We Wish You a Merry Christmas, and where it mentions in the lyrics Figgy Pudding.  Well, I became curious...was that really a dessert, and if so, what was it like.  So, I did a little research..figgy pudding is more of a cake than a pudding.  It has existed since the 15th century, and was at its most popular level in the late 19th century.  It was baked, steamed, and fried to name a few ways it was cooked.  So, this week we are making Figgy Pudding.

Shopping List:
  • Butter
  • Eggs
  • Molasses
  • Dried figs (2 cups worth)
  • Lemon peal
  • Buttermilk
  • Walnuts
  • Flour
  • Baking soda  
  • Baking powder
  • Salt
  • Cinnamon
  • Nutmeg
  • Whipped cream
Figgy Pudding 
1/2 cup (1 stick) butter, at room temperature
2 eggs
1 cup molasses
2 cups dried figs (about 1 pound), stems removed, chopped fine
1/2 teaspoon grated lemon peel
1 cup buttermilk
1/2 cup walnuts, chopped
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
  1. Using an electric mixer, cream the butter until fluffy.  
  2. Gradually beat in the eggs and molasses 
  3. Mix in the figs, lemon peal, buttermilk, and walnuts and beat on low speed for one minute.  
  4. Mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg, and add this to the batter, blending well. 
  5. Pour batter into a round 8 inch diameter - 4 inch deep baking or souffle dish.  
  6. Bake at 325 degrees for one hour.  Insert a cake tester or toothpick and when it comes out clean it is done.
  7. You can cut into wedges (which is how my grandmother did it) or spoon it out.
  8. Top with a white hard sauce (recipe for another day) or whipped cream.  (I like to serve it warm)  Will serve about 12 people.  
You can make it festive by topping with mint leaves and candied cherries before you serve.  
  
*******************************************************  November 29, 2012

If you celebrated Thanksgiving, I'll bet you have 'leftovers.  Here is a simple dish that will help you to use them up.  You will need a two quart square baking dish.

Shopping List:
  • Turkey or Chicken Gravy (if you don't have 3 cups leftover from Thanksgiving dinner).
  • Frozen Vegetable of choice (I used broccoli flowerets)
Turkey Vegetable Stuffing One Dish Dinner
2 1/2 to 3 cups of chopped turkey
2 cups cooked frozen broccoli flowerets chopped
2 1/2 to 3 cups stuffing chopped
3 cups gravy
  • Place the turkey in a Handy Chopper to chop into fine pieces.  Spread the chopped turkey evenly across the bottom of the baking dish.  Pour 1 cup of gravy over the turkey.
  • Next, cook the broccoli flowerets and chop them as well in the Handy Chopper, and spread this on top of the turkey layer.
  • Finally, place the leftover stuffing in the Handy Chopper and then spread this over the vegetable and turkey layers.  Cover with 2 cups of the gravy.
  • Bake in a 350 degree oven until you see the gray bubble - about 25 to 30 minutes.  Remove from the oven and serve with additional gravy, if necessary, and leftover cranberry sauce.  

********************************************************
 November 15, 2012

Well, next Thursday is Thanksgiving and I thought another recipe for the Thanksgiving table would be appropriate.  I think even the kids will like it (it has cheeeeeeese) - Cauliflower Au Gratin.   This recipe will serve six, so adjust accordingly. 

Shopping List:
  • 1/2 pound sharp cheddar cheese
  • 1 medium head cauliflower
  • Butter
  • Flour
  • Milk (I like to use 1/2 and 1/2)
  • Dill weed
  • Salt
  • Pepper
  • Bread
Cauliflower Au Gratin
1/2 pond sharp cheddar 
1 medium head cauliflower
1/2 stick or 1/4 cup butter
1/4 cup flour
2 cups milk
1/2 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
4 slice dry bread 
(I like to use multigrain)  

Remove the leaves from the cauliflower, cut off the tough part of the stem, and break into flowerets.  Simmer 8 to 15 minutes in a small amount of salted water, or cook in your microwave.  

In a sauce pan melt the butter over a low heat.  Blend in the flour, and then gradually add the milk.  To this hot mixture, add cheese, and then add the dill weed, salt, and pepper.  Cook, stirring constantly until thickened.

In a 2 quart casserole add half of the cauliflower and cover with half of the cheese sauce.  Repeat layers.

In a 350 degree oven, place the bread that you have cut into small cubes, and toast for 10 to 15 minutes or until browned.  Top casserole with the toasted bread cubes.  Bake in a 350 degree oven for 20 minutes.
   
*******************************************************  
November 8, 2012

Within the next two weeks it will be "Turkey Day" - Thanksgiving.  This is absolutely my most favorite holiday - good food, family, friends, and a chance to take time to be thankful.  This week I offer a new recipe for fixing one of the staples that goes with the traditional dinner - Cranberry Special Puddin'.  This makes an 8 inch pie and is served warm or cold with scoops of vanilla ice cream or whipped cream.

Shopping List:
  • Cranberries - fresh or frozen
  • sugar
  • nuts - walnuts, or almonds
  • egg
  • flour
  • butter
Cranberry Special Puddin'
     1 cup fresh or frozen cranberries that have been defrosted
3/4 cup sugar
1/4 cup chopped nuts
1 egg
1/2 cup flour
1/3 cup butter
  1. Spread cranberries over the bottom of an 8 inch pie pan (use the wrapper from that stick of butter and 'butter' the pie pan - I save mine when I open a stick and keep them in the butter storage place in my refrigerator just for this purpose.)  Sprinkle 1/4 cup sugar and nuts over the cranberries.   
  2. In a separate bowl, beat the egg well.  Gradually add the remaining 1/2 cup of sugar and beat until thoroughly mixed.
  3. Add flour and melted butter to egg-sugar mixture.  Beat well.
  4. Pour batter over cranberries.
  5. Bake at 325 degrees for 45 minutes, or until crust is golden brown.  
  6. Cut like pie.  
******************************************************* 
November 1, 2012

Cooler weather mean homemade breads, and nothing smells better than bread baking.  I love to have a specialty bread for breakfast and this week we are going to make Cinnamon Swirl bread.  

Shopping List:
  • Flour
  • Yeast
  • Sugar
  • Salt
  • Milk
  • Butter
  • Eggs
  • Cinnamon
Cinnamon Swirl Bread
2 1/2 cups flour
2 packages of yeast or 4 1/2 teaspoon of dry yeast
1/2 cup sugar
1 tablespoon salt
2 cups milk
1/4 cup butter
2 eggs 
3 1/2 to 5 cups flour to be added later
If you have a bread machine, follow the instructions for using the machine as to the order of the ingredients.  Usually, it is liquids first, then flour, then salt (around the sides - keep apart from the yeast), then sugar, and finally yeast.  You only want to put it on the setting for mixing the dough, then follow the directions for raising and shaping/baking below.
For all other, roll up your sleeves and let's get started:
  • In a large mixing bowl, combine the flour, sugar, yeast, salt and blend together.
  • Heat in a sauce pan the milk and butter until 120 degrees.  I place a drop on my wrist and it should just feel warm - not hot. 
  • Add eggs and warm liquid to flour mixture.
  • Blend at low speed until moistened; beat 3 minutes at medium speed.
  • If you have dough hooks on your blender now is the time to use them, and gradually add 3 1/2 to 5 cups flour.
  •  If not, follow these directions:  
    • While still using your regular mixer, gradually spoon in 3 to 3 1/2 cups flour. 
    • In a bowl or on a board gradually add 1/2 to 1 1/2 cups more flour, kneading or working in with hands, until dough is smooth, pliable, and no longer sticky (about 5 minutes).
Raising the dough:
  • Place dough in a greased bowl; cover.  Let rise in warm place until light and double in size, about 45 minutes.  
Shaping/Baking:
  • Punch fist into dough several times to remove all air bubbles; divide in half.
  • Pat each half of dough into a 7 x 14-inch rectangle.
  • Spread each half with 1 tablespoon butter.
  • Combine 1/2 cup sugar and 2 teaspoons cinnamon and sprinkle HALF over each rectangle. (Sometimes I do 3/4 cup sugar and 2 1/2 teaspoons sugar if I am feeling like a sweeter taste)
  • Starting with the 7 inch side, roll jelly-roll fashion.
  • Seal all edges tightly.
  • You can place each one in a greased loaf pan or if you want a flatter roll on a greased cookie sheet.
  • Cover, let rise in warm place until light and double in size, about 30 minutes.  
  • Bake at 375 degrees according to shape until loaf sounds hollow when lightly tapped (about 20 to 25 minutes).  Immediately remove from pan to cool.
  • Optional topping when removed from oven:
    • Brush with 2 tablespoons melted butter and sprinkle with a mixture of 2 tablespoons sugar and 1/2 teaspoon cinnamon.  This will cover both loaves.   
******************************************************* 
October 25, 2012

Well, the holidays are just around the corner.  If you are looking for recipes for that special dessert you may want to try this week's recipe - Strawberry Blitz Torte.  It was a favorite of First Lady Betty Ford.  

Shopping List:
  • Cake flour
  • Baking powder 
  • Salt
  • Shortening
  • Sugar
  • Eggs
  • Milk
  • Vanilla
  • Cream of Tartar
  • Heavy whipping cream
  • Confectioner's sugar 
  • Strawberries fresh or frozen (whole and sliced) 
 Strawberry Blitz Torte
 The Cake
1 cup of sifted cake flour
1teaspoon baking powder
1/4 teaspoon salt
1/2 cup shortening
1/2 cup sugar
4 egg yolks 
(save the whites and place them in a glass bowl and place bowl in refrigerator)  
3 tablespoons milk
1 teaspoon vanilla   
The Meringue
4 egg whites
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 cup sugar
1/2 teaspoon vanilla   
  • Before you start making the cake - make the Meringue as follows:
    • Using a glass bowl (not metal), beat the egg whites until they stand in soft peaks, gradually add the salt and cream of tartar.  
    • Add sugar, 2 tablespoons at a time, beating very thoroughly after each addition.  Then add vanilla.   
  • Preheat oven to 350 degrees.  Grease two (2) 8-inch layer-cake pans.  
  • Sift flour, baking powder, and salt together.
  • In a large bowl, using an electric mixer set at medium speed, beat shortening until creamy.  Gradually add sugar and continue beating until light and fluffy.
  • Beat the egg yolks in a separate bowl and add to creamed mixture.  Stir in the milk and vanilla.
  • Add the dry ingredients at low speed and beat until batter is smooth.  
  • Pour batter into cake pans.
  • Lightly pile half of the meringue mixture over the batter in each pan, and spread evenly.
  • Bake at 350 degree oven until cake tests done and the meringue is pale gold - about 35 minutes.
  • Remove from oven, loosen sides of tortes from pans and remove them to wire racks, keeping the meringue side up.  
  • Add filling and topping.
Strawberry Filling and Topping  
1 cup heavy cream, whipped  
4 tablespoons confectioners' sugar
2 cups slices strawberries
8 whole strawberries for garnish
  • Combine whipped cream and confectioner's sugar.  Fold in sliced strawberries.
  • Spread half between layers of Blitz Torte (meringue side up) and use remaining as topping. 
  • Decorate with whole berries.
  • Refrigerate if not serving immediately.
Serves 8 to 10  
***************************************************** 

October 18, 2012

I bet you hated spinach when you were a kid.   I know I did, but then the only spinach I had as a kid was out of a can, ugh!  When I discovered fresh spinach (steamed or raw in a salad) as an adult, my opinion changed from a negative to a very positive.  One of my favorite ways to eat spinach is in a souffle...so you guessed it...this week we are cooking Spinach Souffle.

Shopping List:
  • Cream of chicken soup
  • Sharp cheddar cheese - shredded
  • Nutmeg
  • 1/2 dozen eggs
  • Frozen chopped spinach - 10 oz
Spinach Souffle
1 can cream of chicken soup
1 cup shredded sharp cheddar cheese
1/8 teaspoon ground nutmeg
6 egg yolks 
(save the whites for later in the recipe)
1 pkg (10 ozs.) frozen chopped spinach
You will need a 1 quart casserole dish for this recipe, and it will serve 4.
  1.  Cook and then drain the spinach - set aside.
  2. While cooking the spinach, combine the cream of chicken soup, cheddar cheese, and nutmeg in a saucepan.  Heat slowly until cheese melts.
  3. Beat the egg yolks until thick and lemon colored; gradually stir into the soup mixture.  
  4. Add the cooked spinach to the soup mixture
  5. In a large bowl, beat the egg whites until stiff, then FOLD into the soup mixture.
  6. Pour into the 2 quart casserole dish.  Bake at 400 degrees for 30 minutes.
  7. Serve immediately.  
******************************************************* 
October 11, 2012

While cleaning out my freezer, I came across a bag of frozen fruit...strawberries, pineapple, mango, and peaches mix.  What could I make with this, I wondered.  Well, my wonderings are this week's recipe - Mixed Fruit Crisp.  

Shopping List:
  • Flour
  • Sugar
  • Cinnamon
  • Oatmeal - NOT the quick kind
  • Butter
  • Walnuts or almonds
  • Frozen mixed fruit - do not use blueberries by themselves.  You can cut and slice good baking apples - I like Gala, MacIntosh, or Staymen   
Mixed Fruit Crisp
2 cups of oatmeal
1/2 cup flour
1/2 teaspoon cinnamon
1 stick of butter
2 cups of sugar
1/2 cup of walnuts or almonds
3 cups of fruit

Butter an 8 x 8 x 3 1/2 inch baking dish or a round 2 quart baking dish.  Put in the 3 cups of fruit. 

 In a separate bowl, mix together the flour, cinnamon, and sugar, and mix well.  Take 1/2 cup of the mixture and sprinkle evenly over the fruit, stiring it gently through the fruit.  

Microwave the butter in a microwave safe 2 cup measuring cup and leave it in the microwave while you do the step below. 

Place the oatmeal into a Handy Chopper or blender for about 30 seconds, and then add the oatmeal to the remaining flour mixture in the bowl.   Place the nuts into the Handy Chopper and chop into small pieces and then add this to the oatmeal/flour mixture.  Add the melted butter and mix all the ingredients well with a spoon.  

Pour the mixture evenly over the prepared fruit.  Bake at 350 degrees for one hour.  

*******************************************************
October 3, 2012

Part of the recovery regime of gall-bladder surgery is watching what you eat.  And, of course, no two person’s recovery is the same.  What one can eat, another cannot, and vise versa.  One of the biggest adjustments for me falls in the meat category.  I can eat grilled fish and some pork products, but am having difficulty with beef and, believe it or not, chicken.   So…in my quest to ‘expand’ my choice of food, I talked with a friend who is vegan.  She suggested I give QUINOA (kin-wa) a try.  Quinoa is highly nutritious, the most complete protein of any grain, and ideal for vegetarian or vegan diet.  It can be found in stores like Earth Fare, and can be used, not only in main dishes, but desserts too.  So I gave it a try, created a recipe, and have fallen in love with a new food.  (P.S. I don't eat the chicken, but my husband does.  For me, the Quiona takes it's place)

Shopping List:
  • Quinoa – 1 cup 
  •  Cream of chicken soup 
  •  Salt and pepper 
  •  Chicken breast 
  •  Savory 
  •  Thyme 
  •  Chicken stock 
  •  White onion 
  •  Butter 
  •  Green beans 
  •  Mushrooms

Helen’s Chicken and Quinoa One Dish Meal 
½ of a white onion, chopped 
½ to 1 tablespoon butter 
1 cup of quinoa 
4 small chicken breasts (I use boneless, skinless breasts) 
2 cups chicken stock 
1 can cream of chicken soup 
salt and pepper to your taste 
¼ teaspoon each of savory and thyme 
1 can of green beans or equivalent in frozen 
1 can of sliced mushrooms 

In a large skillet, melt the butter, then add the onions and chicken breasts and very lightly brown.  Add the salt and pepper to taste, and the savory and thyme.  Stir around to coat the chicken. 

Remove the chicken, and cut the breasts into 4 pieces each.  While you are doing this add the stock, the quinoa, and the cream of chicken soup and stir.  Bring to just a gentle boil.  Add the chicken to the mix.  Cover and turn your burner to it’s absolute lowest setting, and let simmer for about 45 to 60 minutes – stirring frequently.  This is so the quinoa does not stick to the bottom.  In the last 10 minutes add the green beans and mushrooms.  Makes 4 servings.  You can serve this with salad and rolls. 

********************************************************
September 27, 2012
You've had a long day at work and don't want to fuss over dinner.  This is the recipe for you*It calls for quick cooking rice, however, when I plan to make this, I usually use regular brown rice that I've cooked for another meal and have made extra - enough that will give me about 2 1/2  to 3 cups extra of cooked rice.  

Shopping List:
  • Dry white wine
  • Chicken stock or broth
  • Salt
  • Rice - quick cooking (see note above*)
  •  Chicken Breasts - 2 1/2 to 3 pounds
  • 6 oz can of sliced mushroom
  • Cream of mushroom soup
  • Thyme leaves
  • Bread crumbs
  • Butter  
Chicken Rice 'N' Easy
1/3 cup dry white wine
3/4 cup chicken stock or broth
1/2 teaspoon salt
1 1/2 cups quick cooking rice
1 1/2 pound to 2 pounds chicken breast
(I like to use boneless, skinless chicken)
6 oz can mushrooms
1 can cream of mushroom soup
1/2 teaspoon thyme leaves
1 tablespoon fine bread crumbs
2 tablespoons melted butter
  • Preheat oven to 400 degrees.  
  • In a 7 x 11 x 2 inch greased, glass baking dish, combine the wine, chicken stock, salt, and rice.  Then place the chicken breasts over the rice mixture. 
  • In a separate bowl, combine the slice mushrooms (undrained) and the cream of mushroom soup.  Pour this mixture over the chicken and rice. 
  • Sprinkle with the thyme, bread crumbs, and the melted butter.
  • Cover lightly with foil and bake about 1 hour, or until chicken is done.  Makes 4 servings. 

No comments:

Post a Comment