June 23, 2011
Almost everyone loves
meatloaf and this week the recipe for meatloaf has a little twist – it’s
stuffed. I like to serve this with
baked sweet potato and green beans and/or a salad.
Shopping List:
§
Two 3 oz cans mushrooms
§
White onion
§
Butter
§
Fresh bread crumbs
§
Powdered thyme
§
2 ¼ pounds of ground chuck
§
2 eggs
§
Salt
§
Pepper
§
Ketchup
§
Parsley
STUFFED
MEAT LOAF
Two
3 oz cans of mushrooms – drain – save the juice
½
cup minced white onion (I use my Black and Decker Handy Chopper to do this)
¼
cup butter
4
cups Bread Crumbs – I use whole wheat bread that I have cut into cubes)
¼
teaspoon powdered thyme
2
¼ pounds ground chuck
2
eggs slightly beaten
1
to 1 ½ teaspoon salt (if you use sea salt use the lesser amount)
1/8
teaspoon pepper
1/3
cup ketchup
1/3
cup mushroom juice
¼
cup parsley
Sauté the mushrooms and
onions in butter. Combine with the
brad crumbs, thyme, and parsley. Set
aside.
Mix together the meat, eggs,
salt, pepper, ketchup, and mushroom broth.
Using a large loaf pan, pack
½ of the meat mixture into the pan.
Pack the stuffing mixture on top of this meat, then top with the
remaining meat mixture.
Bake 375 degrees for 1 hour
and 15 minutes. Remove from oven
and let stand for 15 minutes, and then drain the juice. Serves 8
Enjoy!
************************************************************************
June 16, 2011
Who would have thought! Last week I was writing about 90+
degree weather, and this week it has been in the 70’s and low 80’s. In fact, right now it is 59 at 10 PM
and going down to 52. Tonight for
dinner was my Tomato Basil Soup with Pork (see the posting on December 15, 2010) and with it I served
my homemade garlic herb bread that I mentioned in my post of May 26th
– Helen’s Chicken Vegetable soup.
In that post I stated that I would publish this bread recipe at a future
date. The future has arrived.
I make this in my bread machine, which my daughter
gave me about 6-7 Christmases ago.
I confess I am spoiled – and I will never go back to making bread the
old-fashioned way. This machine is
what I call a kitchen essential.
Nothing tastes or smells as good as homemade bread.
Shopping List:
§ Butter
§ Fresh garlic
§ Flour
§ Sugar
§ Salt
§ Dried rosemary leaves
§ Dried thyme leaves
§ Dried basil leaves
§ Yeast
Homemade Garlic Herb Bread
1 ¼ cup water
1 tablespoon butter
2 cloves garlic, crushed
3/14 cups flour
2 tablespoons sugar
1 ½ teaspoons salt
½ teaspoon dried rosemary
leaves
¼ teaspoon dried thyme
leaves
¼ teaspoon dried basil
leaves
1 ½ teaspoons bread machine
yeast or quick-acting dry yeast
Note:
You always put the ingredients in the bread machine in the order
given.
In a microwaveable measuring cup, place the water and
the butter, and ‘zap’ for about 20 seconds. Pour the water into the bread machine, followed by the other
ingredients in the order given, yeast always going last.
If you make the bread the old fashioned way, warm the water and
butter - it should feel slightly
warm when a drop is place on your wrist.
Add the yeast to the water and dissolve completely. Add the other ingredients, stirring
well until the dough starts to come away from the sides of the bowl, or if you
are using dough beaters it will start coming away from the beaters. The dough should look shiny and
smooth.
Place in a large slightly greased bowl (I use butter
to grease the bowl) Flip the dough once in the bowl so the top is slightly
buttered (this will help keep the dough from drying out). Cover and let rise until double in bulk
- to test this – press lightly with your little finger near the edge or bottom
of the bread. If the small dent
remains, the bread has risen enough.
Punch down –form the loaf, place in a greased loaf
pan, and let rise a second time until double in bulk - follow with the test as
mentioned above. Again, if the
small dent remains, the bread has risen enough and is ready to bake. Bake in hot over about 450 degrees for
about 25 minutes. Bread is done
when you flick your finger on the top and it sounds hollow.
Enjoy!
*******************************************************************
June 9, 2011
Well, summer time is
officially here! Where I live in
Tennessee we have been have 90+ degree-days. Because of the heat I thought a recipe that didn’t require
any cooking might be a good idea.
This recipe comes from my husband’s mother – so Thank you Mom!
Shopping List:
§
1 can green beans – 16 oz
§
1 can wax beans – 16 oz
§
1 can kidney beans – 16 oz
§
1 can chick peas – 16 oz
§
Green pepper
§
8 green onions
§
Sugar
§
Oil
§
Vinegar
§
Salt
Four
Bean Salad
1
can green beans
1
can wax beans
1
can kidney bean
1
can chick peas
¼
cup slivered green pepper
(Sorry
guys, can’t use the frozen green pepper, must be fresh)
8
green onions – sliced
¾
cup sugar
¼
cup oil (I like to use the mild olive oil)
½
cup vinegar
½
teaspoon salt
Drain the green beans and
wax beans. Drain and rinse the
kidney beans and chickpeas. Sliver the green pepper and slice the green onions. Place the beans, green pepper, and
onions in a container large enough for stirring and that can be place in the
refrigerator.
Combine in a separate bowl
the sugar, oil, vinegar, and salt.
Stir until sugar dissolves.
Pour mixture over the beans. Mix well and place in the refrigerator overnight. Stir occasionally.
This is particular good to
serve with that cookout you are planning on having this weekend.
************************************************************************
June 2, 2011
Here where I live in
Tennessee, the first of the summer squash and zucchini are coming in at the
Farmer’s Market. The recipe for
this week is using these two items.
It is very simple to do – one of those vegetable side dishes that hits
the spot! This should serve 4 and
is baked at 350 degrees for 40 minutes.
Shopping List:
§
Zucchini (enough 3 cups when sliced)
§
Summer squash (same amount as above)
§
White onion
§
Butter
§
Lowery’s seasoned salt
§
Finely shredded parmesan cheese [DON’T use the
dried cheese in the jar]
Helen’s
Vegetable Parmesan Casserole
Zucchini
– sliced – enough for three cups
Summer
Squash – sliced – enough for three cups
½
of a large white onion – sliced then slices cut in half
2
tablespoons butter
Lowery’s
seasoned salt to taste
½
to 1 cup of Parmesan Cheese – finely shredded
In a 2-quart casserole dish
melt the butter. Mix the zucchini,
summer squash, and onion together in a large bowl, sprinkle with Lowery’s
seasoned salt to taste. Place
mixture in the buttered casserole dish.
Sprinkle the Parmesan cheese over the top and help it to ‘sift’ down
into the mixture. Sprinkle with a
little water, cover, and bake.
************************************************************************
May 26, 2011
When my girls were little,
we often gave meals a funny name.
One such meal was Baked Chicken that we fondly called Baked
Buzzard. The recipe this week is a
suggestion on what to do with the leftover ‘buzzard’ meat. This meal will serve 4 to 5.
Shopping List:
§
Leftover chicken (about 2 to 3 cups)
§
Parsley flakes
§
Tarragon
§
Sage leaves
§
Rosemary
§
Chicken Broth – 32 oz
§
Baby carrots
§
Frozen whole green beans (thin)
§
Frozen white corn
§
White onion
§
Garlic
§
Whole Wheat Rotini
§
Salt and Pepper to taste
Chicken
Vegetable Soup
2
to 3 cups of leftover chicken
32
oz of chicken broth (Swanson’s is my favorite)
1
tablespoon parsley flakes
¼
teaspoon tarragon
¼
teaspoon sage leaves
½
teaspoon rosemary leaves
10
baby carrots
½
of a medium white onion
Small
garlic clove
Frozen
whole green beans (thin) enough for four
Frozen
white corn – enough for four
Whole
wheat Rotini
Salt
and Pepper to taste
Remove all the chicken from
bones – cut into bite sizes. Chop
the baby carrots, garlic, and onion (I use my Black and Decker Handy Chopper
to do this). Place the chicken and
the carrot garlic onion mix, in a large saucepan. Add the chicken broth, parsley flakes, tarragon, sage,
rosemary, salt, and pepper and bring to a boil. Cover and turn down the heat and simmer for 15 minutes. Cut the green beans into bite size pieces;
place them and the corn into the saucepan. Cover and simmer for 15 more minutes or until the green
beans are done. Add the rotini to the mixture, cover and simmer for 10 to 15
more minutes. Add more chicken
broth or water as necessary.
I like to serve this with my
homemade garlic herb bread (recipe for the future) and a hearty salad.
***********************************************************************
May 19, 2011
Here is another one skillet
dinner. It is easy to prepare,
however it will take about 2 hours, which includes prep time and cooking
time.
The recipe calls for canned
potatoes, however, I like to use fresh potatoes that I have boiled. If you choose this option, the best
potato to use is a red bliss. You
will need 8 small red bliss potatoes,
which you can either peal or leave the skins on. Personally, since all the best nutrients are in the skins, I
leave the skins; however, I clean the potato really well, since you have to use
some of the potato water in the recipe.
Also, dried green pepper
flakes are very expensive, which is why I like to use fresh, and it is
cheaper. If you remember, in last
week’s recipe I made a note regarding fresh green pepper and freezing what you don’t
use. “(What you don’t use, cut into
strips, stick in a plastic freezer bag, and put in the freezer for use in
another recipe)”. This is the time
to use what you froze.
This recipe makes 4
servings, so adjust accordingly for your family
Shopping List:
§
1 pound boneless round steak
§
Flour
§
Oil (I like to use Olive oil since it is
healthier)
§
Large white onion (you will need a cup)
§
8 fresh potatoes – small - (red bliss) or a 16
oz can of whole potatoes
§
Ketchup
§
Worcestershire sauce
§
Bell pepper fresh or flakes
§
Instant beef bouillon
§
Salt
§
Marjoram leaves
§
Pepper
§
Frozen whole green beans
Saucy
Skillet Steak
1-pound
boneless round steak, cut into serving pieces
¼
cup flour
1
tablespoon oil
1
large white onion chopped – enough for 1 cup
8
cooked red bliss potatoes reserving about 1 cup of the liquid you cooked them
in. If you opt to use the can
potatoes, reserve all the liquid in the can.
¼
cup ketchup
¼
teaspoon marjoram
1
teaspoon instant beef bouillon
½
teaspoon sea salt
pepper
to taste
1
tablespoon Worcestershire sauce
2
teaspoons bell pepper flakes or about 2 teaspoon of chopped frozen green pepper
1
package (10 oz) of whole green beans (I like to use the skinny ones)
Any time you use round
steak, you have to tenderize it…so dredge it though the flour and take out your
day’s frustration on it by pounding it.
Once you have beaten it into submission, place it in a large skillet
along with the oil. Brown the meat
on both sides, and then push to one side.
Add the onions and cook until tender. Drain any excess oil.
In a separate bowl, add one
cup of the potato water (if you used canned potatoes, you may have to add water
to make one cup). Then add
ketchup, Worcestershire sauce, green pepper (flakes), instant bouillon, salt,
marjoram, and pepper. Pour this
mixture over the beef and onions.
Heat to boiling, then reduce heat, cover and simmer for 1 ¼ to 1 ½ hours
(add more water if necessary) until beef is tender.
Add the frozen green beans
and potatoes and heat to boiling, and then reduce the heat. Cover and simmer until bean are tender
– about 10 to 15 minutes.
************************************************************************
May 12, 2011
This is one of my girl’s
favorite dinners. It is easy to do
and a good way to use up any left over ham.
Shopping List:
§
Butter
§
Cubed cooked ham
§
Green pepper
§
Medium white onion
§
2 cans cream of chicken soup
§
Milk
§
Parsley
§
Biscuit mix like Bisquick or your favorite
biscuit recipe
Ham
Pie
3
cups of cubed cooked ham
½
cup chopped green pepper
(What
you don’t use, cut into strips, stick in a plastic freezer bag, and put in the
freezer for use in another recipe)
1
medium white onion, sliced
2
tablespoons butter
2
cans of cream of chicken soup
1
cup milk (for a richer sauce use ½ cup milk and ½ cup half and half)
Topping:
2
cups biscuit mix and ½ cup cold water
Parsley
Using a large skillet, melt
butter and sauté ham, onions, and green pepper. Cook until onion is translucent and tender. Mix together the cream of chicken soup
and milk. Pour into skillet, and
heat until just bubbly. Pour
mixture into an ungreased baking dish.
I use a 2-quart dish. Place
in an oven that has been heated to 425 degrees.
While baking, mix up the
topping. Place dough on a floured
cloth/surface and knead lightly 5 - 6 times. Roll out into a 12 x 7 rectangle. Sprinkle the dough with parsley, about ½ cup. Roll up rectangle and cut into 9
pinwheels.
Remove the ham mixture from
the oven and place the pinwheels on top of the HOT mixture. Bake 20
to 25 minutes uncovered. Makes 6
to 9 servings. Serve with
salad and/or vegetable.
************************************************************************
May 5, 2011
You may have noticed that
most of my recipes are mostly from scratch. I am finding that the older I get, the more trouble I have
with ‘boxed’ or ‘prepared’ food. I
don’t know if it is all of the additives or fillers they put in these things,
but I know that my system doesn’t like them. Additionally, many of these items, include much of our fast
foods, have MSG, which is an appetite stimulant. Do you think if they removed the MSG from our prepared
foods, we, as a nation, might eat less and therefore lose weight? Just a thought!
When I was a working mom, I
always like the recipes that you can cook in one ‘pot’. The recipe for this week is for two
people, so adjust it accordingly for your family size.
NOTE: I do not add any salt to this recipe
since there will be some in the cream of chicken soup and perhaps in the
chicken broth.
Shopping List:
§
2 chicken breast
§
Swanson’s Chicken Broth
§
Cream of chicken soup
§
Half and Half or whole milk
§
Brown rice
§
Butter
§
Medium white onion
§
Broccoli flowerettes
§
Tarragon
§
Parsley
§
Garlic clove
Helen’s
One Pan Chicken and Rice Meal
2
chicken breasts
1
½ cup chicken broth
½
medium white onion, chopped
1
clove garlic diced
¼
teaspoon tarragon
1
teaspoon parsley flakes
1
to 2 tablespoons butter
2/3
cups brown rice
1
can cream of chicken soup
Enough
half and half or whole milk to fill up the soup can – about 10 oz
In a large skillet, melt the
butter. Chop the onion and garlic
(if you have a Black and Decker handy copper use it for the onion and
garlic). Place both in the skillet
along with the uncooked brown rice.
Brown on a low heat until the onions are translucent.
Add the chicken breasts and
slowly brown on low heat on both sides.
Then add the chicken broth, tarragon, and parsley. Cover and cook on low heat for 25
minutes. Check to see if the rice
is done and most of the broth has been absorbed. If rice is not done, continue cooking and add more broth if
necessary.
Mix the cream of chicken
soup and Half and Half together.
Add this mixture and broccoli (enough for two) to the chicken. Cover and continue on a low heat for an
additional 25 minutes or until broccoli is done.
Serve with a salad and/or
Sister Schubert rolls.
************************************************************************
April 28, 2011
This week we are having
Delmonico Potatoes. This recipe is
supposed to have been one of Abraham Lincoln’s favorites. Although this takes a little prep time,
it is well worth the effort. I hope
you enjoy it!
Shopping List:
§
8 medium all- purpose potatoes
§
Butter
§
Flour
§
Light cream or half-and-half – enough for 2 ½
cups
§
Salt
§
Pepper
§
Grated sharp cheddar cheese
§
Bread crumbs
Delmonico
Potatoes
8
medium all-purpose potatoes
8
tablespoons butter or margarine
6
tablespoons flour
2
½ cups light cream or half-and half
½
teaspoon salt
dash
or two of pepper
1
cup grated sharp cheddar cheese
½
cup fine dry bread crumbs
Preheat oven to 400 degrees.
Wash, peel and dice
potatoes. Boil in lightly salted
water until just done, but not mushy.
Drain potatoes and place in a 2 quart lightly greased casserole or
baking dish.
In a medium saucepan, melt 6
tablespoons of the butter, and blend in the 6 tablespoons of flour using a
whisk to avoid lumps. Gradually
add cream or half-and-half, stirring.
Heat to boiling, stirring
constantly. Season with ½ teaspoon
salt and a dash or two of pepper.
Pour over the potatoes. Top
with grated cheese.
Melt remaining 2 tablespoons
butter; stir in bread crumbs, mixing until coated. Sprinkle buttered crumbs over casserole.
Bake until cheese melts and
casserole is bubbly, about 20 to 30 minutes.
Makes 6 servings.
************************************************************************
April 21, 2011
This week is a recipe that I
would make at Easter Time for my children, and now I make for my grandchildren
– Honey Bunny Bread. I found this
recipe about 30 years ago in the local paper and have added my own special flourishes
to it. The dough can be
mixed in your bread machine. There
should be a setting that allows you to just mix and raise the dough without
baking it. Also, remember to add
the liquids first, then the dry ingredients, and finally the yeast to the
machine.
Shopping List:
§ Milk
§ Active dry
yeast
§ Flour
§ Honey
§ Salt
§ Butter
§ Quick or
old-fashioned oats, uncooked
§ Egg
§ Cinnamon
§ Powdered sugar
§ Coconut
(optional)
§ Jelly Beans or
gum drops (optional)
§ Red licorice
whips
Honey Bunny
Bread
3/4 cup milk
1 pkg active dry
yeast
3 1/4 - 3 1/2
cup flour
1/3 cup honey
1 1/4 tsp salt
1/4 cup butter
or margarine
1/4 cup warm
water
1 cup quick or
old-fashioned oats, uncooked
1 egg
1 tsp cinnamon
1 1/2 cup powdered
sugar
2 Tbsp milk
If you are NOT
using a bread machine, do the following:
For bread, heat
together milk and butter in small saucepan over medium heat, stirring
occasionally until butter is melted - cool to lukewarm. Dissolve yeast in water.
In large bowl
combine butter mixture, dissolved yeast, 1 cup flour, oats, honey, egg, salt
and cinnamon; mix well. Add enough
additional flour to make soft dough.
Knead on lightly
floured surface 8-10 minutes or until smooth and elastic. Shape to form ball. Place in greased large bowl, turning
once to coat surface of dough.
Cover; let rise in warm place about 1 hour or until double in size. Punch dough down. Cover; let rest 10 minutes.
If you are using a bread machine, you have added
the liquid first, then the dry ingredients, and then the yeast. After it completes its cycle or if you have made it as above and it
has finished resting the 10 minutes do the following:
Divide dough in
half.
For bunny body,
shape 1/2 to form a 36" long rope.
Slightly butter the top of the rope and sprinkle with a cinnamon/sugar
mix. [NOTE: you will follow this step with each
‘rope’] Loosely roll up
rope spiral fashion; pinch dough to seal end tightly. Place about 3" from bottom of greased large cookie
sheet; press down slightly.
Divide remaining
dough in half.
For bunny head,
shape one half to form a 25" rope.
Loosely roll up rope spiral fashion; seal end tightly. Attach to top of body on cooked sheet
by pinching dough together.
Divide remaining
dough into thirds.
For tail, shape
on third to form a 15" long rope.
Loosely roll up like others; pinch to seal end. Attach to side of body on cookie sheet
by pinching dough together.
Shape remaining
dough to form (2) two 3 ½ inch long bunny ears. Attach to head by pinching
dough together.
Let rise about 1
hour or until nearly double in size.
Heat oven to 350 degrees.
Bake 30-35 minutes or until golden brown. Cool on wire cooling rack.
For icing,
combine the powdered sugar and milk ingredients, mix until smooth. Drizzle over cooled bread. Depending on much icing you like, just
remember to keep the powdered sugar to milk ratio to 1 ½ cup pwd sugar to 2
tbls milk.
At this point I
like to ‘coat’ the bunny with shredded coconut. I take a little of the coconut and dye it pink with
red food coloring and use this in the ears. You can use jelly beans or gum drops for the eyes and nose
and red licorice whips for the whiskers.
************************************************************************
April 14, 2011
I love cheesecake and it
took me many years to find one that I really enjoy. This one comes from my husband’s Aunt Flip. The recipe can be made with or without
a crust. My preference is crust
less! I bake it in a spring pan
(see the attached picture) and it will pay you to invest in a good one. Also, I cut a piece of parchment paper
to fit on the bottom of the pan.
Shopping List:
§
Sugar
§
Cream Cheese – 2 pounds
§
Large Eggs
§
Vanilla
§
Cornstarch
§
Sour Cream – 8 oz.
Aunt
Flip’s New York Cheesecake
2
pounds of cream cheese
2
cups sugar less 2 tablespoons
2
large eggs
1
teaspoon vanilla
2
tablespoons cornstarch
1
cup sour cream
If you want to use a graham cracker crust
you will need:
1
7/8 cups graham cracker crumbs (this is 2 cups less 2 tablespoons)
½
cup butter melted
2
tablespoons sugar
Pre-heat oven to 450 degrees
Crust Instructions:
In a bowl – place crumbs,
melted butter, and sugar – blend well.
Reserve 2 tablespoons for garnish on top of cheesecake. Press remaining mixture into bottom and
sides of greased 9-inch spring pan – (won’t need to grease if you use parchment
paper). Chill in freezer.
Instructions for cheesecake – remember you can make this without the
crust:
In a mixing bowl – beat
cream cheese and sugar until smooth and light. Beat in eggs, vanilla, and cornstarch – just until
blended. STIR in sour cream. Pour into pan. Bake 10 minutes at the 450-degree
temperature then reduce temperature to 200 degrees and bake 45 minutes. Turn OFF oven and allow to cool with
the door opened slightly for 3 hours. (yes, I said 3 hours). Remove sides
from pan. Chill
If you made this with a
crust –sprinkle the top with the 2 tablespoon you reserved for garnish before
chilling.
I serve this with fresh
strawberries or blueberry topping that I have cooked with a little sugar and
cinnamon added.
************************************************************************
April 7, 2011
This week I will be doing
two recipes - one for Gluten Free
Banana Bread and one for regular Banana Bread. The gluten free Banana Bread comes from a friend of mine,
Linda F., who is seriously allergic to wheat gluten. As you may know, the medical community is now finally
properly diagnosing this condition.
I didn’t realize how many other medial aliments mimic what is in reality
gluten intolerance and how many foods that you would never suspect that have
wheat in them, i.e. Hershey’s chocolate bars.
Shopping List for Gluten
Free:
§
Sugar
§
Canola oil
§
Eggs
§
Almond flour
§
White rice flour
§
Sorghum flour
§
Salt
§
Baking soda
§
Bananas
Banana
Bread – Gluten Free
1
cup sugar
1/3
cup canola oil
2
eggs
2/3
cup almond flour
2/3
cup white rice flour
2/3
cup sorghum flour
¼
teaspoon salt
1
teaspoon baking soda dissolved in hot water (about 2 tablespoons)
2
bananas, mashed
¼
cup nuts (optional)
Cream oil and sugar. Add well-beaten eggs. In a separate bowl, mix flour, salt and
nuts. Add the flour mixture
alternately with mashed bananas.
Add baking soda/water mixture.
Pour into a loaf pan. Bake
for 50-60 minutes @ 350 degrees.
Let cool for 10 minutes and remove loaves from pans to finish
cooling. Makes one loaf.
Shopping List for Regular Banana Bread:
§
Flour
§
Baking powder
§
Salt
§
Baking soda
§
Shortening
§
Sugar
§
Eggs
§
Grated orange peel
§
Banana
§
Milk
§
Nuts (pecans or walnuts)
Regular Banana Bread
2 cups flour
2 teaspoons baking
powder
¾ teaspoon salt
¼ teaspoon baking
soda
½ cup shortening
½ cup sugar
2 eggs
1 teaspoon grated
orange peel
1 cup mashed banana
2 tablespoon milk
½ cup chopped pecans
or walnuts
Cream shortening and sugar until
light and fluffy. Add eggs and
orange peel and beat well. In a
separate bowl, add flour, baking powder, salt, and baking soda and stir well.
In another bowl or large measuring cup (2 cup size) combined the mashed banana
and milk. Add the banana mixture
and the flour mixture alternately to the creamed mixture, beating just until
smooth after each addition. Stir
in nuts. Pour into a greased loaf
pan (9x5x3). Bake at 350 degrees
for 45 to 50 minutes. Cool 10
minutes, remove from pan, then wrap.
Wait a few hours before serving.
Makes one loaf.
************************************************************************
March 31, 2011
For those of you that like
curry you will like this recipe.
For those who have never tried curry, this is a great recipe to use for
the first time around. It is a very
easy recipe to prepare and goes great with whole-wheat pasta, brown rice (see
my recipe baked rice recipe posted January 13, 2011), or baked potato. Just add a vegetable and you have
dinner.
Shopping List:
§
1 can cream of mushroom or cream of chicken soup
§
Milk
§
Curry powder
§
Salt
§
6 pork chops
§
½ medium white onion
Curried
Pork Chops
6
pork chops (I use bone-in chops at least ¾ inch thick
1
can cream of mushroom or cream of chicken soup
½
medium white onion – chopped or sliced
Milk
¼
to ½ teaspoon powdered curry
½
to 1 teaspoon salt
In a medium to large
skillet, brown the pork chops in a little bit of olive oil. When well browned, remove chops and
place in a baking dish. Now in the
same skillet, sauté the onions.
While the chops are
browning, mix together the can of soup and enough milk to make 2 cups. Add the
curry and salt. Mix well. Add the
sautéed onions to the liquid mixture.
Pour over the chops and bake at 350 degrees for 1 hour. Serves 6
************************************************************************
March 24, 2011
Some of my younger readers
may find this difficult to accept, but Macaroni and Cheese casserole did not
always come out of a box or frozen out of a freezer. When I was a kid, this was my absolute favorite food. I guess things haven’t changed much. My mother would serve it with a
vegetable and tuna fish loaf.
Personally, I think it goes well anytime with anything. I do sometimes put cut up cooked
chicken, or a partially cooked frozen vegetable, or both in the casserole. I partially cook the vegetable since
this casserole only bakes for 25 – 30 minutes at 375 degrees.
Shopping List:
§
Elbow macaroni – I like to use the small elbows
and you will need 8 ounces for this recipe
§
Butter
§
Flour
§
Salt
§
Pepper
§
Whole milk or half and half
§
Sharp cheddar cheese – total of 2 ½ cups
§
Breadcrumbs
Macaroni
and Cheese Casserole
8
ounces elbow macaroni (about 2 cups dry)
2
Tablespoons butter
2
Tablespoons flour
1
Teaspoon salt
¼
Teaspoon pepper
2
½ cups milk
1
½ cups sharp cheddar cheese – shredded
Topping:
1
cup sharp cheddar cheese – shredded
½
cup breadcrumbs
Mix
above two ingredients with 2 tablespoons of butter
Cook the macaroni according
to the instructions on the box or bag. Rinse in a colander and let drain covering with a damp
paper towel while you cook the sauce.
In a large saucepan, melt
the 2 tablespoons butter. Stirring
constantly, add the flour a little bit at a time to the butter to avoid lumps.
Then add salt and pepper. Stir
well.
Slowly add the milk, once
again stirring constantly – I use a whisk – sauce will thicken some. Then add the cheese. If you like it real cheesy – add two
cups.
In a 2 quart casserole dish,
put in the elbows, then stir in the sauce, mixing well throughout. Cover with the topping. Bake 375 degrees – 25 - 30 minutes. Serves 6
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March 17, 2011
Do you remember me writing
about the “ugly” pork chops in my ‘Helen's Tomato Basil Soup
with Pork’
posted on December 15, 2010? You
can use them in this recipe by cooking them like I described in the soup
recipe, OR this is a great way to use up a leftover pork roast. This recipe goes very well with rice
(see my baked rice recipe posted January 13, 2011) or egg noodles plus a
vegetable of choice.
You will need a large skillet with lid
Shopping List:
§ 2 pounds of pork (as listed
above or purchase a boneless pork shoulder)
§ white onion
§ can of tomatoes
§ chicken bouillon granules
§ dried marjoram, crushed
§ salt
§ thyme, crushed
§ fresh or 3 oz can of
mushrooms
Pork Marengo
2 pounds of pork cut into
1-inch cubes
½ cup chopped onion (I use
a white onion)
2 tablespoons cooking oil
1 16 oz can tomatoes, cut
up (use Handy Chopper to do this)
1 teaspoon chicken bouillon
granules
1 teaspoon dried marjoram,
crushed
1 teaspoon salt (I use less
since I use sea salt)
½ teaspoon dried thyme,
crushed
dash pepper
Fresh mushrooms or 1 3 oz
can of chopped mushrooms, drained
1/3 cup cold water
3 tablespoons all-purpose
flour
In a large skillet, slowly brown the pork and
onions. If I am using the boneless
pork shoulder, I do cut it up in smaller pieces and cover it while cooking it
in the skillet. When the pork
shoulder is done, I then cut it up into the 1-inch cubes. Sprinkle the flour over the meat, stir,
covering the meat evenly with the flour.
In a separate bowl, place the chopped tomatoes,
chicken bouillon, marjoram, salt, thyme, water, and pepper.
Slowly stir the mixture over the pork and onions in
the skillet. I do this so the
flour on the meat will blend well with the tomato mixture.
Cover and simmer for 20 minutes. Add the mushrooms and simmer for 20
more minutes.
Serve with rice or noodles. Will make 6 to 8 servings.
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March 10, 2011
Last week I did French
Coffee Icing. This week I am going
to do a terrific cake to go with that icing. This recipe was my Nana’s and has been in my family for
several generations. This is one
of the few recipes that I have of hers.
She usually put a peanut butter icing on it, but alas, that is one
recipe that has not survived.
When I found the French Coffee Icing, the first thing I did was make
Nana’s cake to put it on and, voila,
a combination made in heaven.
Heat oven to 350
degrees. You will be using a 9 x
13 pan, greased.
Shopping List:
§
Flour
§
Sugar
§
Shortening/butter
§
Salt
§
Vanilla
§
Eggs (4)
§
Whole milk
One,
Two, Three, Four Cake
1
cup shortening (sometimes I do half shortening half real butter)
2
cups sugar
3
cups flour
4
eggs
1
cup milk
2
teaspoon baking powder
2
teaspoon vanilla
½
teaspoon salt
Cream well the shortening and sugar. Then add one egg at a time, beating well between each
egg. Add vanilla
In a separate bowl mix
together flour, salt, and baking powder.
Add this mixture alternately with the milk, beating well between each
addition.
Fold cake mixture into
baking pan. Bake 35 to 40 minutes
– cake tester used in center of cake should come out clean.
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March 3, 2011
If you are looking for an
icing recipe that will go with any cake and taste wonderful, this is it!
French
Coffee Icing
3
1/3 cups Powdered Sugar
¾
cup butter
¼
teaspoon salt
6
tablespoons strong coffee
2
teaspoons vanilla
Beat the butter until
soft. Then add the powdered sugar
gradually, beating well between each addition. Then blend until creamy.
Add the salt and the coffee
and beat for two (2) minutes and I mean 2 minutes not less, preferable
more. This thickens the icing.
STIR in the vanilla
and let stand for five (5) minutes.
Then beat well – again you want the icing to thicken to spreadable
consistency. I have been
told you can add more powdered sugar, but I find that is not necessary if you
really beat this icing well. Will
cover a two-layer cake or a 9 x 13 sheet cake.
I thinking the next time I
make this icing I am going to try making it with Hazelnut flavored coffee.
Check with me next week and
I will give you an old family recipe for a wonderful cake to put this icing on.
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February 24, 2011
This chicken recipe is great
for dinner or to use on top of a chef salad. It is easy to prepare and delicious to eat. As a dinner, I serve it with whole-wheat
noodles or brown rice and a vegetable.
Oven
B-B-Q Chicken
1
frying chicken cut up or 4 large skinless chicken breasts
Season
the chicken with salt (sea salt) and pepper
In
a sauce-pan put the following ingredients:
3
tablespoons ketchup
2
tablespoons Worcestershire sauce
3
tablespoons brown sugar
4
tablespoons water
4
tablespoons lemon juice
1
teaspoon mustard
1
teaspoon chili powder
¼
to ½ teaspoon garlic salt
Simmer the above ingredients
until well blended. Cut the
chicken into serving pieces and then dip into the sauce.
Place chicken in an aluminum
foil lined 9 x 15 pan. Make sure
you have enough foil coming over the edges since you will be covering the
chicken with foil.
Pour remaining sauce over
the chicken and then cover completely with foil.
Bake at 450 degrees for 15
minutes then reduce heat to 350 degrees for 1 hour and 15 minutes.
When ready to serve, place
chicken on top or noodles or rice and pour the sauce over the chicken.
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February 17, 2011
Here is a great cake to go
with that cup of coffee or tea with out being overly sweet. It is also great for adding you favorite in-season fruit like strawberries. This recipe comes from my friend’s mother and
has been in their family for generations.
Hope you enjoy it.
Hot
Milk Sponge Cake
4
eggs
2
cups sugar
2
cups flour
2
teaspoon baking powder
pinch
salt
1
teaspoon vanilla
1
cup hot milk
With a mixer Beat the eggs until creamy,
about three minutes (they will look nice and lemony yellow). Gradually add the sugar – small amount
at a time. Beat again for another 3 minutes. Meanwhile as the eggs beat, measure the flour baking powder, and salt. Set aside. Lower the mixer setting to a "fold" speed, add the vanilla. Then fold in the flour,
baking powder and salt mixture. Measure the milk in a microwavable measuring cup, and heat for about 1 1/2 minutes in the microwave (this depends on the microwave). When hot, drop a drop on your wrist, if it is too hot let it cool until a drop on the wrist is comfortably warm on the wrist. Then gradually add the hot milk a little bit at a time.
Pour the cake mixture in a
well-greased bundt pan or an angel food pan. Bake at 350 degrees for 45 minutes or more until cake tester
comes out clean.
When finished baking, cool
15 minutes then turn pan upside down on a plate. Once cake has completely cooled, using a sifter, lightly sprinkle
powder sugar on top.
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February 10, 2011
Some of my older readers may
remember the popularity of fondue pots back in the 1970’s. This recipe was originally meant
for cooking in the fondue pot, however, who wants to go to the trouble getting
sterno fuel and assembling the pot.
I find a large non-stick skillet works just as well.
Ground
Beef Stroganoff
¼
cup butter
¼
cup finely chopped onions
1
clove garlic, minced
1
pound ground beef/chuck, or round
2
tablespoons flour
1 teaspoon
salt (if you use sea salt cut this to ¾ teaspoon)
dash
pepper
1
can mushrooms
½
can cream of chicken
1
cup sour cream
2
tablespoons parsley flakes
In the skillet, place
butter, onions and garlic, which you have chopped together in the Handy Chopper
if you have one, and the ground beef (I use chuck). Cook until ground beef is
brown. Sprinkle the flour over the
meat mixture, add the salt and pepper and stir well.
Add the mushrooms.
In a measuring cup mix
together the cream of chicken, sour cream, and parsley flakes. Pour over the meat mixture and
stir. Heat until slightly
bubbly. This serves 5.
I serve this with either
brown rice or whole-wheat pasta, a green vegetable and/or salad. Garlic toast also makes a nice
accompaniment.
One pan method and substitutions:
All right, you don’t have
any sour cream on hand or you don’t like it. Additionally, you are all out of
canned mushrooms. And perhaps you
don’t feel like using a lot of different pans. Here’s what I do.
Using a large skillet, I
follow the above instructions regarding the butter, onions, garlic, ground
beef, flour, salt and pepper.
To this mixture I add the
following:
3/4 cup of Swanson chicken broth
½ cup of cooking wine (Sherry)
2 ½ to 3 cups of uncooked whole-wheat
noodles
½ of a 16 oz bag of whole frozen green
bean (I like the thin green beans)
or broccoli flowerettes.
Cover and simmer on low heat
until the noodles are done and the vegetable is tender.
While this is simmering, put
1 can of cream of mushroom soup,
parsley, and 1 cup of half and half
in a large measuring cup and stir well.
Add this to the meat, cooked noodles and vegetable mixture. Simmer until bubbly. Serve with garlic toast.
Enjoy!
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February 3, 2011
This recipe comes from my
grandmother, Nana. If you like
fudge, but don’t like to take the time to cook it, you will like this recipe.
Uncooked
Fudge
1
beaten egg
1
box of powdered sugar
3
tablespoons Hershey’s cocoa
3
tablespoons peanut butter (plain or crunchy)
3
tablespoons butter
Put all the ingredients in a
large bowl. Mix together with a
spoon, and then knead in the bowl until everything is mixed together well. Put the mixture into a pie pan and
press down with the back of a spoon.
Mark the mixture (I believe by this she meant cut the mixture into the
size pieces you want). Set in the
refrigerator to cool. After about
an hour it is ready to eat. I
place the pie pan in a Ziploc bag and keep it in the refrigerator.
Because of the concern for
using raw eggs, I have add the following article from The American Egg Board:
Following is what the American Egg Board says on
using raw eggs:
There
have been warnings against consuming raw or lightly cooked eggs on the
grounds that the egg may be contaminated with Salmonella, a bacteria
responsible for a type of food poisoning. With eggs and all other raw
foods from animals, there is a small possibility of Salmonella food
poisoning. The risk is greater for those who are pregnant, elderly, or
very young and those with medical problems, which have impaired their
immune systems. These individuals should avoid raw and undercooked
animal foods.
Healthy
people need to remember that there is a very small risk and treat eggs
and other raw animal foods accordingly. Use only properly refigerated,
clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and
shites with the shell. Refrigerate broken-out eggs, prepared eggs
dishes, and other foods if you won't be consuming them within an hour.
For
summer outings, use ice or coolant in an insulated bags or cooler to
keep cold foods cold (40 degrees F or lower) and thermal containers to
keep hot foods hot (140 degrees F or higher). When toting raw eggs on
outings, leave them in their shells. Immediately consume, refrigerate,
or freeze raw of lightly cooked egg dishes. Eggnog and homemade ice
cream should be based on a cooked stirred custard to ensure safety.
The
kitchen, too, can be a source of bacteria. Clean hands and eqipment,
sanitary food handling practices, proper cooking and adequate
refrigeration are essential in safely preparing all foods.
Raw
Egg Whites - Althought it is possible for Salmonella to be in both the
white and the youk of the egg, the white does not readily support
bacterial growth. Cold Souffles, mousses, and chiffons containing raw
beaten whites require refrigeration to maintain their character, and
added safety factor. Such dishes might be considered low risk for
healthy individuals.
For
further safety, combine the whites with the sugar in the recipe (suing a
minimum of 2 Ttablespoons of sugar per white) and beat over hot water
or over low heat in a heavy saucepan until the whites stand in soft
peaks. Without sugar, the whites will coagulate too rapidly and produce
an unsatisfactory meringue.
This
is the same procedure used in making 7-minute Frosting and can be used
to make Royal Icing or other frostings ordinarily containing raw whites.
If
using an unlined aluminum saucepan, do not add cream of tartar. It
will react with the aluminum to produce an unattractive gray product.
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January 27, 2011
Here is a dessert that you
can dress up or down…Custard. Many
people hesitate to make this dessert, thinking it’s complicated or takes a long
time, however, it is one of the most easily prepared desserts you will ever
make.
Cup
Custard
2
cups milk (scalded)
¼
cup sugar
1/8
teaspoon salt
2
eggs or 3 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 ¼
cup half and half and 1 ¾ cups milk.
Place in microwave for 3 to 4 minutes. This will scald the milk.
While that is in the
microwave, I add 2 eggs to a 1-½ quart corning ware dish and lightly beat them
with a whisk. When the milk is
scalded, I add the sugar and salt to the milk and stir.
Then using the whisk, I
slowly add the milk to the eggs.
When well mixed, add the vanilla and nutmeg. Place the corning ware dish into a Pyrex cake dish (9 x
13.5) in which you have added about 1 – 1 ½ inches of water. You can pour the mixture into
individual custard cups, if you prefer. Just put the cups into the Pyres
cake dish with the water. Place
the dishes in the oven and bake for 1 hour. Serves 4.
To dress this dessert up,
add some strawberries and a dollop of whipped cream, or a fruit glaze.
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January 20, 2011
Many people when they hear
Chicken Parmesan, they think chicken covered with a ‘spaghetti’ sauce and
Parmesan cheese. Well, the recipe
I use calls for the Parmesan cheese, but not the sauce.
Chicken
Parmesan
2
½ pounds chicken (I use chicken breasts, boneless)
1
to 1 ½ teaspoon salt (sea salt is best)
¼
teaspoon pepper
¼
teaspoon crumbled rosemary leaves
¼
teaspoon instant minced garlic
2
to 3 tablespoons olive oil
½
cup white wine, chicken stock, or water
1
tablespoon flour
2
tablespoons chicken broth or water
¼
to ½ shredded Parmesan cheese
I use four chicken breasts,
about 6 oz each. Wash and dry
off. In a plastic bag add the
salt, pepper, rosemary, and garlic.
Mix well and then rub the mixture onto the chicken breasts. I coat the chicken with ALL of the
mixture.
In a large fry pan, add the
oil and then the chicken, cooking over a moderate heat, for 25 minutes, turning
until browned evenly on all sides.
Add wine, chicken broth, or water.
(I generally use chicken broth or wine) Cover and simmer 30 minutes or until chicken is tender. Add more chicken broth as
necessary.
Transfer the chicken only to
a baking dish. Blend well the 1
tablespoon of water with the remaining 2 tablespoons of chicken broth. Add this mixture to the drippings in
the fry pan. Mix well and then
spoon over the chicken. Sprinkle
the chicken with the shredded Parmesan cheese. Bake at 350 degrees for 10 minutes. Serves 4.
I serve this with
whole-wheat egg noodles, a green vegetable, (like green beans or broccoli) and
in the summer, a salad.
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January 13, 2011
Here is a great chicken recipe. My family eats
a lot of chicken, so I am constantly looking for good chicken recipes.
Here is one of my favorites:
Chicken Fricassee
4 pounds of chicken
(I use chicken breasts, but
a roasting chicken cut up into serving pieces works well)
1/2 cup OLIVE oil
1 teaspoon salt (sea salt)
you may want to use less if you are using cooking wine.
1 teaspoon celery salt
1/2 teaspoon garlic salt
1 1/4 cup oregano leaves
3/4 teaspoon WHITE pepper
1 teaspoon dried onion
flakes
1/2 cup Spanish-style
tomato sauce (since this in not an item I keep stocked, I use ketchup)
1/2 cup cooking sherry or
dry sherry (since cooking wine has salt in it, you may want to use less
salt. In days of yore, the owners of the castle/mansion salted the
wine used in cooking to keep the help from drinking it.)
Remove the skin from the chicken and cut into serving
pieces. In a large fry pan combine the olive oil, salt, celery salt,
garlic salt, oregano, and white pepper. Mix well in pan and add
chicken. Flip the chicken to cover it with the mixture. Cover the
chicken and cook on a low to medium heat depending on your stove for 30 minutes
turning every 10 minutes. While the chicken is cooking, mix together the
onion, ketchup, and wine. At the end of the 30 minutes, pour the
ketchup/wine mixture over the chicken and stir. Cover and continue to
cook for another 20 minutes. Serves 6. Serve with rice and
vegetable of choice ( I use broccoli flowerettes or green beans.)
Great leftover tip: Make a chef salad using the
chicken cut up on top.
Bake Rice
1 cup brown rice
2 1/2 cups Swanson Chicken
Broth
1 tablespoon butter
1/2 teaspoon salt
In a 2 quart baking dish place the above ingredients
and mix. Cover. Bake at 350 degrees for 1 hours and 15
minutes.
I hope you enjoy this recipe as much as my family
does.
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January 13, 2011
I am re-posting my earlier blog entry of January
6th. For some reason when I saved my post for today, I lost not only
today's post, but also January 6th post.
January 6, 2011
Besides cookies, I love pie, and my favorite is Lemon
Meringue. I've also included my piecrust passed down to me from my
Grandmother.
Lemon Meringue Pie and Pie
Crust
1 cup sugar
1/4 cup cornstarch
1 1/2 cup cold water
3 egg yolks (save the
whites for the meringue)
1 teaspoon lemon peel or
grated peel of one lemon
1/4 cup lemon juice
1 tablespoon butter
1 baked 9-inch piecrust
3 egg whites
1/3 cups sugar
Before you begin on the pie filling, place the small
glass-mixing bowl in which you will make the meringue, in the refrigerator.
Egg whites should not be whipped in a metal bowl. This may be an old
wives tale, but it is a rule of cooking that I have always
followed.
In a medium saucepan combine sugar and corn
starch. Gradually stir in the cold water. Mix well. Stir in
egg yolks and mix well. Turn on heat and stirring constantly bring mix to
a boil over medium heat and boil one minute. Remove from heat and stir in
orange peel, lemon juice, and butter. Pour hot mixture into a pre-baked
pie shell and set aside.
In your cooled glass mixing bowl, put in the egg
whites (3) and beat until they form soft peaks. Then gradually beat in
the sugar. Continue beating until they form stiff peaks. Using a
long spatula spread the meringue over the pie mixture, sealing the meringue to
the crust. If you do not do this, the meringue will shrink while baking,
exposing the pie filling. Place pie in a 350 degree oven for 15 to 20
minutes or until golden. Remove from oven and cool on rack.
Refrigerate. Serves 8
Helen's Pie Crust
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.
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. 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 have a pre-baked piecrust, take a fork
and poke the crust several times on both 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.
Post Scrip: January 13, 2010
- If you would prefer not to have the calories of the crust, you can make
the Lemon Meringue as Chiffon. Simple do the following:
- Make the filling and the meringue as directed.
- Let the filling cool.
- Once cooled, stir in the meringue - stir well and place in a 2
quart dish
- Refrigerate
- Once cooled, serve with a dollop of whipped cream.
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December 30, 2010
I truly like Swiss steak. Not the kind that is
made with ground beef, but made with round steak or flank steak. This is
the best recipe I have ever used and it is sooooo simple to do. This
recipe makes 5 servings. Also, you need to have a set of measuring spoons
that have tablespoon, 1/2 tablespoon, teaspoon, 1/2 teaspoon, 1/4 teaspoon, and
1/8 teaspoon. If you don't have this type, you should consider purchasing
a set.
SWISS STEAK
1 1/2 pound round or flank
steak
3 tablespoons flour
1 teaspoon salt (I use sea
salt)
1/4 teaspoon black pepper
1/16 teaspoon garlic
powder (see, I told you that set of teaspoons would come in handy!) For
those of you from Rio Linda, that's a half of an eighth teaspoon.
1 to 2 tablespoons of olive
oil
1 cup hot water
3 tablespoons onion flakes
or 1/2 small onion well chopped
2 tablespoon flour
1 cup milk or
water.
Cut steak into five serving pieces and pound with a
mallet until meat is thin. In a pinch you can use the edge of saucer, just be
careful that it doesn't break.
Mix together the 3 tablespoons flour, salt, pepper,
and garlic powder. Place in a plastic bag. Toss in the meat and
cover well.
Place meat in a 10-inch skillet with the oil.
If there is any of the flour mixture left in the bag, I sprinkle it over the
meat at this time. I do this so I don't have to add the flour mentioned
at the end of the recipe. Brown well on both sides.
Add the 1 cup of hot water and the onion. Cover
and simmer 25 to 30 minutes until the meat is tender. Check to be sure
the water has not completely evaporated, add more water as
necessary.
Because I add the flour before I start browning the
steak, this usually is enough to make a nice gravy. However, if you would
like thicker or additional gravy, remove the steak from the skillet when fully
cooked and keep on a warm serving platter. Blend the 2 tablespoons of
flour in the pan drippings. Using a wire whisk, slowly add the milk or
water. Stir until of medium thickness.
Serve with mashed potatoes, rice, or pasta noodles.
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December 21, 2010
Here's an idea for a delicious soup to have on a
hectic Christmas Eve.
Vegetable Potato Ham with
Cheese Soup
2
can of cream of potato soup
Half and Half or whole
milk
Frozen Corn
8 to 10 baby carrots
Frozen Broccoli flowerettes
1 to 1/2 pounds of ham
steak
Cheddar or a Colby/Monterey
Jack Cheese
I usually make this soup in a crockpot, set on low
and allow to cook for 4 hours. This should serve 4 people very
nicely. As a side, you can do a salad and/or garlic bread or French
bread.
Empty the two cans of potato soup into the
crockpot. Depending on how rich you want the soup, fill each can with
half and half and add to pot. Ham - trim any fat and cut into bite size
pieces and add to pot. Process the carrots in your handy chopper/food
processor and place in a microwave dish with enough frozen corn (4 servings) -
cook in microwave. Add cooked carrots and corn to pot reserving the water
left to cook the broccoli in. If necessary, add a little more water to
the microwave dish and cook 4 servings of broccoli flowerettes. When
cooked, hand chop into smaller pieces then add broccoli and the water to the
pot. Finally, add 2 cups or more to taste of the cheese. I use
cheddar, but in a pinch have used the colby/monterey jack cheese.
Merry Christmas!
Helen
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December 20, 2010
Hope you all had a great weekend. My original
intent with this page was to publish a new recipe weekly. However, since
it is Christmas, I have been publishing Monday through Friday. So after
this week, I will be going back to a weekly post.
The recipe for today is:
Helen's Chili
My childhood memory of chili was not positive.
My mother made it with the red kidney beans. I remember when I had
to eat it; I would pick out all the beans and hid them in my napkin. The
meat and the sauce were okay.
Now that I am older, much older, I have learned to
appreciate chili, especially since I discovered pinto beans. Being raised
in Pennsylvania, these beans were never spoken of in the house. It wasn't
until I lived in North Carolina, that I was introduced to pintos! Once
that particular ingredient was added to my cooking repertoire, chili started
looking better. So here is my recipe:
1 can (15 oz) tomato sauce
2 cans pinto beans
2 cans stewed tomatoes
1 to 1 1/2 pounds of ground
chuck
1 small/medium onion
1 clove garlic
1/2 to 1 teaspoon sea salt
3 Tablespoons of chili
powder (more or less to your taste)
1/4 teaspoon pepper
1/2 teaspoon parsley
2 pinches basil
1 pinch oregano
I make my chili in a crockpot, so into the pot goes
the tomato sauce, pinto beans (don't drain, throw the juice in), stewed
tomatoes (which have been lightly run through the handy chopper/food
processor), salt, chili powder, pepper, parsley, basil, and
oregano.
In your handy chopper/food processor, put in the
onion and clove of garlic and process till finely chopped. Put into fry
pan with a very small amount of olive oil and add the ground chuck. Cook
until all the pink in the meat has gone. Drain off excess fat from meat
mixture then add to the crockpot. Cook in pot about 4 hours minimum.
Chili is one of those items that the longer it cooks
on a low heat the better it tastes. This recipe makes enough to serve 6
people with generous servings.
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December 16, 2010
Sugar Cookies
I love sugar cookies, but until I found this recipe,
I seldom made them because of all the fuss - refrigerating the dough, rolling
it out, etc. This is a simple recipe, but probably the best tasting sugar
cookie I ever had.
What is really great about this recipe is its
versatility - you can add candy to the dough, like M and M's, or decorate the
tops any way your heart desires. These make a great Christmas gift.
Hope you enjoy them as much as my family does.
2 1/2 cups of flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon salt
1 egg
1 1/2 cups powdered sugar
(yes, you read it right, powdered sugar. Granulated sugar doesn't work)
1 cup butter flavor
shortening (I use 1/2 cup butter and 1/2 cup shortening - gives the cookie a
shortbread consistency)
Cream together the shortening, powdered sugar,
vanilla, and egg - to start use low speed for about 30 seconds (this keeps the
kitchen from a powdered sugar storm) then mix at high speed until light and
fluffy, scrapping the sides of the bowl often. In separate bowl mix
flour, baking soda, cream of tartar, and salt. Add flour mixture 1/4 cup
at a time, beat well at low speed after each 1/4 cup. If you are going to
add a candy to the dough, now is the time. Be sure you hand stir in the
candy. If you add chocolate it has to be candy coated.
Drop by spoonful, two inches apart on a baking
sheet. Remember to use your parchment paper. - See my Peanut Butter
Cookie recipe above as to the use of parchment paper. If you don't have
any, the baking sheet is ungreased. Take a flat bottom drinking glass,
very lightly grease the bottom, and dip in powdered sugar, then gently press
down the cookies. This will give you a cookie with about a 2-inch diameter.
Then decorate with any sprinkles before baking or ice the cookie after baking.
Bake at 350 degrees for about 10 to 12 minutes.
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December 15, 2010
Helen's Tomato Basil Soup with Pork
It's cold, so I make soup, and I like to be creative
when I do so. You know when you buy a package of pork chops there is
always one or two that don't look so pretty. I package those and freeze
them so I can use them later, like in soup! I hope you enjoy this as much as my
husband and I do.
1 can (15 oz) tomato sauce
1can petite diced tomatoes
1 teaspoon celery flakes
1/2 teaspoon parsley flakes
2 teaspoons basil
1/4 teaspoon salt (this is
to your taste)
1/4 teaspoon pepper
1/2 white onion, chopped
2 small cloves of garlic,
chopped
2 cups Swanson's Chicken
Broth
2 of those ugly pork chops
I talked about above
Using a Black and Decker handy chopper or similar
food chopper, put in the onion and garlic cloves and chop. Put onion
and garlic in a 3 quart pot/sauce pan. Add tomato sauce to pan. Put
the diced tomatoes in the handy chopper and briefly chop. Add the tomatoes to the pan, along with the celery,
parsley, basil, salt, pepper, and chicken broth. While the soup stock is
on low heat, in a fry pan, place a small amount of olive oil, and slowly cook
the pork chops. You are NOT frying the chops but simply cooking them. I like to use a non-stick fry pan with
a lid and cover the chops while cooking them. Once the chops are done,
remove the meat from the bones and add to soup mixture. Simmer, low heat,
30 minutes.
Enjoy!
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NEW RECIPE - 14 December 2010
PEANUT BUTTER COOKIES
Here is another of my grandmother's cookie
recipes. This recipe also has to be about 100 years old. After she
would bake the Rocks (see BELOW), she would then bake the peanut butter
cookies. The holidays were the only time she would bake these
cookies. Me? I like to bake them anytime, but I always bake them at
Christmas. Just today, I baked the Rocks, some of which I will give as
gifts. Tomorrow is the Peanut Butter cookies. When baking cookies,
use parchment paper on the cookie sheet. You do not have to place a new
sheet for each batch you bake, just reuse. Parchment paper keeps the
cookie sheet clean, just wipe it off when finished baking.
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
3 cups flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt (I use
sea salt - better for you)
1 teaspoon vanilla
1 cup peanut butter (I use
natural peanut butter) smooth or crunchy - your option
Cream sugars and shortening. Add well-beaten
eggs and vanilla. Mix together flour, soda, and salt then add to
mixture. Mix. Add peanut butter and mix well. Roll dough into
individual balls about the size of a walnut. I usually 'roll' the whole
batch of dough, while waiting for the first batch of cookies to bake.
Place the balls on the cookie sheet and using a fork that you've dipped in some
flour, press down on the cookie. I usually make a criss-cross
pattern. Bake at 375 degrees for 8 to 10 minutes.
When I bake these at Christmas, I put red and green
sprinkles on the top.
Noel!
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NEW RECIPE - December 13, 2010
ROCKS
These are my absolute favorite cookies. My
grandmother would bake these cookies right after Thanksgiving, place them in a
tall storage tin, and place the tin in cool place in the attic. Just before
Christmas, out would come the cookies! The secret to these cookies is
using 'black' walnuts. Although you can use regular walnuts, the taste is
not quite the same. The recipe makes about 12 dozen, (and I mean 12 dozen
nice sized cookies) but they keep well. I hope you enjoy these as much as
I did as a kid, and still do as an adult.
2 cup shortening
3 cups brown sugar
6 eggs
2 teaspoon cinnamon
1 pound black walnuts
chopped
1 pound raisins*
5 cups flour
2 teaspoons baking soda in
1/4 cup warm water*
*Place the raisins in a large bowl with water and put
in microwave for about 2 minutes. This softens the raisins. Drain
the raisins after you take 1/4 cup of the raisin water to use in the recipe.
Cream the shortening and sugar. Add the
eggs. Add cinnamon, nuts, raisins, baking soda and warm water and
mix. Then add flour. [I use my dough hooks on my mixer. to do this
part since this is a very thick dough] Drop cookies from spoon.
Bake at 400 degrees (lower if too hot) [I usually bake at 375] for 10 to 12
minutes.
Enjoy!!
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NEW
RECIPE - December 12, 2010
Pumpkin Custard/Pie
This recipe has been in my family for
generations. As a child I remember that my Grandmother's pumpkin pie was
the absolute best! I figure the recipe must be at least 100 years old or
better. Today I make it as a pie or bake it simply as a custard. I
hope you will enjoy it!
1 large can of pumpkin
6 eggs*
1 can cream (see I told you
it was an old recipe) I use 1 cup of cream or 1 cup of half and half.
1 1/2 cup of sugar
1 teaspoon of ginger
1 teaspoon of salt
2 teaspoons of vanilla
3 cups of milk
This recipe makes enough for two pies. Mix the
above ingredients together. Put into baked pie shells. Sprinkle
cinnamon on top and bake.
*Custard Like Pie - separate egg whites - beat until
they form soft peaks - then fold into the above mixture.
Bake at 400 degrees for 15 minutes.... then bake at
350 degrees for 30 to 45 minutes. Pie is done when a knife inserted into
center of pie comes out clean.
If you want to decrease the calories by not having a
piecrust, this recipe makes excellent custard. Simply put some of the
mixture into custard cups and sprinkle with cinnamon- place cups into a Pyrex
dish and place enough water in the dish to last during the baking. Bake
at 350 degrees for about 45 minutes.
If you don't have any custard cups, you can place
some of the mixture in a 2 quart baking dish, sprinkle with cinnamon, and place
dish in a Pyrex dish filled with water. Bake at 350 degrees for about 60
to 75 minutes, until a knife inserted in the center comes out clean. Top
with a dollop of whipped cream and enjoy!
Check back tomorrow for another recipe.
Helen
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NEW RECIPE - November 30, 2010
Toss out the boxed pancake
mixes and get ready to be amazed!!
Buttermilk Pancakes
- 1 egg
- 1 cup buttermilk
- 1/2 tsp baking soda
- 1 cup plain flour
- 1 TBS sugar
- 1 TBS cooking oil
- 1 1/2 tsp baking
powder
- 1/2 tsp salt
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NEW RECIPE - November 22, 2010
Tired of Turkey?? Here is a great recipe for
lunch or dinner that will awaken your taste buds.
Helen’s Sloppy Joes
1-½ pounds of ground chuck
or ground round
¼ of a medium size onion,
finely chopped
1 cup Ketchup
2 tablespoons spicy brown
mustard
2 tablespoons vinegar
2 tablespoons
Worcestershire sauce
2 tablespoons brown sugar
In a very small amount of oil brown the ground
chuck/round* along with the onion in a 10-inch skillet.
While the ground beef is cooking, I mix WELL the rest
of the ingredients in a bowl. Once the ground beef is well browned, pour
the ketchup mixture into the skillet and mix well with the ground beef.
Cover and simmer over a low heat for at least 20 minutes. As the mixture
simmers, I use Sister Schubert rolls and bake them at this time. Split
the rolls and serve the Sloppy Joe mixture over them.
- Have you noticed lately the amount of ‘liquid’ in the
skillet when you brown the beef? Its not the usual grease, but a
watery liquid. I have found out that many stores are adding a
salt-water solution to their ground beef, even the more quality ground
beef, like chuck and round. This adds to the weight of the
meat. So shop around and buy your ground beef from those stores that
don’t follow this practice.
- Also,
I take advantage when the store is having a sale on the ground chuck/round
and buy several pounds. When I get home, I break the meat up into 1
to 1 ½ pound packages and freeze them. Very handy for recipes like
above or for making a meat loaf for four.
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NEW RECIPE - 21 November 2010
Sweet Potato Pudding
2 cups mashed, cooked sweet
potatoes
3/4 cup hot milk (heat it
in the microwave for about 1 minute)
3 tablespoons butter (melt
with the milk)
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon ground
cardamom seed
2 tablespoons sugar
1 large egg, separated
2 tablespoons sugar
Combine the first 7 ingredients. Beat the egg
yolk into potato mixture. In a separate bowl (preferably chilled) beat
egg white until it stands in soft, stiff peaks, into which gradually beat in
the remaining 2 tablespoons sugar. Carefully fold into the potato
mixture.
Turn mixture into a 1 1/2 or 2 quart casserole having
only the bottom buttered. Bake in a pre-heated moderated oven (350
degrees) for 1 hour or until pudding is firm in the center. Serve with
pork ham, or poultry.
OPTIONAL topping: Depending on size of
casserole dish you may want to increase or decrease these amounts:
1 cup dark brown sugar
1/2 stick butter
1/2 to 1 cup finely chopped
nuts (your choice - pecans, almonds, or walnuts)
Mix above ingredients together and gently sprinkle
across the top of the potato mixture, covering the whole mixture. If you
would like, drizzle rum over the mixture.
Yield: 6 servings
ENJOY!!
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November 14,
2010
Just to get started here is a quick recipe that
tastes good anytime, but particularly on cold winter nights. It comes
from a friend of forty years, who got it from her mother. Thanks Jane!
Skillet Beef and Noodles
1 pound of ground beef (I
use ground round or ground chuck)
1 small onion cut up
2 beef bouillon cube or 2
teaspoon of beef bouillon granules
(OR if you are busy you can
use 1 package of onion soup mix in place of the onion and bouillon)
2 cans of tomatoes (I use
the canned diced tomatoes)
2 teaspoons ketchup (I use the
tablespoon and don't quite fill it up)
1 teaspoon salt (optional
since you are using the bouillon - I usually omit it)
1/8 teaspoon pepper
1/2 teaspoon sugar
1/4 teaspoon thyme
1/2 of an 8 oz package of
noodles (whole wheat noodles work well with this recipe)
1/2 to 1 cup frozen baby
peas
- In a small amount of oil (I use olive oil), cook ground beef until
brown.
- Add remaining ingredients EXCEPT the peas and put the
noodles in uncooked.
- Reduce the heat, cover and simmer about 20 minutes stirring occasionally
to be sure the noodles stay in the liquid.
- Add the peas and cook until tender.
I like to serve this with a salad and Sister Schubert
rolls.
Helen
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