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. 
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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.  
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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.    
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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.  
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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.  
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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. 


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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.  
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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. 
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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.  
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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. 
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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. 
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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.  
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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  
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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) 
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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. 
 
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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.   
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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   

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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.  
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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.  
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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!   
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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. 
 
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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.&nbs