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.
- lemon juice
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 Almonds. Easy to prepare and easily stored until your company comes.
- 1/2 pound almonds, blanched
- 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.
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
- Sweet potatoes (enough for 2 cups boiled)
- Brown sugar
- Sour apples (enough for 1 1/2 cups sliced thin)
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.
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.
- Red Bliss potatoes - about 6 medium
- Ground chuck 1 1/2 pound
- White onions
- Canned tomatoes (I use diced, but stewed tomatoes work as well - 2 cans)
- Peas or green beans
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.
- sugar and raw sugar
3/4 cup shortening
1 teaspoon salt
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.
- Tart apples (enough for 4 cups)
- brown sugar
- nuts (pecans or almonds) optional
- 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.
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.
- 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
- 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.
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
- 1 roasting chicken (cut up) or equivalent in boneless chicken breasts (sliced into medallions).
- white onion
- green pepper
- fresh tomato or canned tomatoes
- sour cream
- 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.
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
- 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
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
- Leftover baked ham
- Pie crust (top and bottom)
- 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.
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.
- 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
- Keebler's Toasteds brand crackers - Harvest Wheat type
- 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.
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.
- White onion
- Apple (1) - sour, like Granny Smith
- Vegetable stock
- Tomatoes (enough for two cups cut into pieces or canned)
- Curry powder
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.
- Left over turkey, chicken, or veal
- Parmesan cheese
- Buttered cracker crumbs
- 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.
- 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)
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.
- 1 quart milk
- [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.
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.
- light brown sugar
- baking soda
- cream cheese
- confectioners' (powdered) sugar
- 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
- Work the cream cheese until soft, add the other ingredients. Beat thoroughly.
June 20, 2013
- Powdered sugar
- Lemon or vanilla extract
- Lemon juice
- 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.
- 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.
- 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.
- 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
- 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.
- 4 cups of cooked pumpkin
- Light brown sugar
- Lemon rind
- Orange rind
- 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.
- 7 Baking apples - MacIntosh, Gala, Stayman or a sour apples like Granny Smith
- Quick cooking tapioca
- 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.
- 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.
- Milk and/or half/half
- Quick-cooking tapioca
- 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.
- 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
- brown AND white sugar