In our church, whenever there is a funeral, we prepare and serve a luncheon for the family of the deceased. Almost every dinner includes what has come to be known as "funeral potatoes". This past month or so I have made this dish about 6 times. I have to admit I'm tired of it, but this is a good recipe to have on hand. There are several variations, but they are all pretty much the same.
8 large potatoes, skinned, boiled, and grated
1 cube margarine or butter melted
1 can cream of chicken soup
1 1/2 cups cheddar cheese grated
1 16 oz. container of sour cream
3 green onions chopped
Some people skin the potatoes after boiling them, but I dont' like waiting for them to cool, so I skin them before. Some people use frozen hash browns in place of fresh potatoes. Just make sure that if you use frozen ones, you let them thaw at least partially before baking.
Combine all ingredients and put in a 9"x13" pan, and bake for about 30 minutes at 350 degrees. After eating them, have your cholesterol checked. ;)
Saturday, December 26, 2009
Thursday, November 12, 2009
Chicken Taco Soup
I got this recipe a long time ago, then I lost it. I could never find a replacement that I liked as much. Finally I made friends on Facebook with the person who gave it to me in the first place, and asked her to give it to me again. Thanks Krisi!
Chicken Taco Soup
3 cooked chicken breasts – cut up in small pieces
3-4 cans of beans -- I used pinto, kidney, and black.
1 can of corn
1 can diced tomatoes (if you like spicy use a can of rotel
2 cans chicken broth
(or one can chicken broth & one can tomato sauce)
8 Tbls taco seasoning (or one packet)
Put everything together in the crock-pot and cook on low for 6-8 hours or on high for 3-4 hours. This can also be made on the stovetop; basically you are just heating everything up and melding the flavors together.
Serve with any of the following for toppings:
Sour Cream
Tortilla Chips Crumbled up
Cilantro (I generally also put this into the soup if I have some on hand)
Cheese
She mentioned in the recipe that she puts some cilantro in the soup if she has some. I definitely would do this because for me that is part of what makes this soup great. I also sometimes cut up some corn tortillas in strips and fry them to go on top of the soup instead of using chips.
Chicken Taco Soup
3 cooked chicken breasts – cut up in small pieces
3-4 cans of beans -- I used pinto, kidney, and black.
1 can of corn
1 can diced tomatoes (if you like spicy use a can of rotel
2 cans chicken broth
(or one can chicken broth & one can tomato sauce)
8 Tbls taco seasoning (or one packet)
Put everything together in the crock-pot and cook on low for 6-8 hours or on high for 3-4 hours. This can also be made on the stovetop; basically you are just heating everything up and melding the flavors together.
Serve with any of the following for toppings:
Sour Cream
Tortilla Chips Crumbled up
Cilantro (I generally also put this into the soup if I have some on hand)
Cheese
She mentioned in the recipe that she puts some cilantro in the soup if she has some. I definitely would do this because for me that is part of what makes this soup great. I also sometimes cut up some corn tortillas in strips and fry them to go on top of the soup instead of using chips.
Tuesday, October 27, 2009
Sweet Potato & Hominy Stew With Cumin Polenta
I got this recipe from Better Homes and Gardens. My husband and I both liked it, although my kids weren't in love with it. But to me, this is what real Mexican food is like. It has very unusual ingredients. I happen to love hominy, so this is a good recipe for me. I found it was very important to use the lime and cilantro. The sweet potato doesn't come out tasting sweet like you would think it would. And the cinnamon is almost undetectable, but important in the flavoring. If you are adventurous, you should try this. The magazine suggested serving this stew with polenta. I am including that recipe here too. I LOVED the polenta, but as I mentioned before, I love grits too. My kids hated the polenta, but to me it was creamy, buttery, and good, like mashed potatoes. :)
Sweet Potato and Hominy Stew
6 cloves of garlic, minced
1 medium onion, chopped
1 Tb. olive oil
2 14 oz cans reduced sodium chicken broth
2 cups water
3 sweet potatoes peeled and chopped (to make 5 cups)
1 Tb. chili powder
1 tsp. dried oregano, crushed
1 tsp. ground cinnamon
1 tsp. ground cumin
2 14-15 oz. cans of golden hominy, rinsed and drained
1 large red sweet pepper chopped
1 18 oz tub of barbecue sauce with shredded pork. (I couldn't find this, so I just baked some pork with barbecue sauce, then shredded it)
Cilantro, chopped
lime wedges
1. In saucepan or Dutch oven, cook onion and garlic in hot oil until tender. Stir in broth and water; add sweet potatoes, chili powder, oregano, cinnamon, and cumin. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Stir in hominy, red pepper, and shredded pork. Cook and stir 5 minutes or until heated through.
2. Serve with cilantro, lime wedges, and cumin polenta. Makes 8 servings.
Cumin Polenta
from Betty Rosbottom's book, "Sunday Soup"
(I halved this for my family. Good thing since the kids didn't like it)
2 14 oz. cans reduced sodium chicken broth
2 tsp ground cumin
1 C yellow cornmeal
1/2 C whole milk
1 Tb. butter
In large heavy saucepan, combine broth and cumin; bring to boiling. Reduce heat; gradually whisk in cornmeal. Cook and stir until thick, about 6 to 8 minutes. Whisk in milk and butter. Season with salt and pepper. Makes 8 servings.
Sweet Potato and Hominy Stew
6 cloves of garlic, minced
1 medium onion, chopped
1 Tb. olive oil
2 14 oz cans reduced sodium chicken broth
2 cups water
3 sweet potatoes peeled and chopped (to make 5 cups)
1 Tb. chili powder
1 tsp. dried oregano, crushed
1 tsp. ground cinnamon
1 tsp. ground cumin
2 14-15 oz. cans of golden hominy, rinsed and drained
1 large red sweet pepper chopped
1 18 oz tub of barbecue sauce with shredded pork. (I couldn't find this, so I just baked some pork with barbecue sauce, then shredded it)
Cilantro, chopped
lime wedges
1. In saucepan or Dutch oven, cook onion and garlic in hot oil until tender. Stir in broth and water; add sweet potatoes, chili powder, oregano, cinnamon, and cumin. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Stir in hominy, red pepper, and shredded pork. Cook and stir 5 minutes or until heated through.
2. Serve with cilantro, lime wedges, and cumin polenta. Makes 8 servings.
Cumin Polenta
from Betty Rosbottom's book, "Sunday Soup"
(I halved this for my family. Good thing since the kids didn't like it)
2 14 oz. cans reduced sodium chicken broth
2 tsp ground cumin
1 C yellow cornmeal
1/2 C whole milk
1 Tb. butter
In large heavy saucepan, combine broth and cumin; bring to boiling. Reduce heat; gradually whisk in cornmeal. Cook and stir until thick, about 6 to 8 minutes. Whisk in milk and butter. Season with salt and pepper. Makes 8 servings.
Wednesday, October 14, 2009
Chickpea and Leek Soup
from Jamie Oliver
This soup sounds simple, and sounds boring, but it is DELICIOUS! My family loves this soup!
12 ounces chickpeas, soaked overnight, refrigerated
1 medium potato peeled
5 to 6 leeks (I can't find small ones, so just use one large one), finely sliced
1 tablespoon olive oil
1 ounce knob butter
2 cloves garlic, finely sliced
salt and freshly ground black pepper
1 1/2 pints chicken or vegetable stock
2 handfuls parmesan cheese, grated
Extra-virgin olive oil
Rinse the soaked chickpeas, cover with water, and cook with potato until tender. (I eliminate this step and just use canned chickpeas) Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
Warm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes. (This is when I cook the potato)
Puree half of the soup in a food processor, and leave the other half chunky. This gives a lovely smooth comforting feel but also keeps a bit of texture. Now, add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan, to taste, to round off the flavors.
You can drizzle more olive oil on top when you serve it, and add more parmesan as desired.
Yield: 6 servings
Prep Time 15 minutes
Cook Time: 40 minutes.
This soup sounds simple, and sounds boring, but it is DELICIOUS! My family loves this soup!
12 ounces chickpeas, soaked overnight, refrigerated
1 medium potato peeled
5 to 6 leeks (I can't find small ones, so just use one large one), finely sliced
1 tablespoon olive oil
1 ounce knob butter
2 cloves garlic, finely sliced
salt and freshly ground black pepper
1 1/2 pints chicken or vegetable stock
2 handfuls parmesan cheese, grated
Extra-virgin olive oil
Rinse the soaked chickpeas, cover with water, and cook with potato until tender. (I eliminate this step and just use canned chickpeas) Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
Warm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes. (This is when I cook the potato)
Puree half of the soup in a food processor, and leave the other half chunky. This gives a lovely smooth comforting feel but also keeps a bit of texture. Now, add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan, to taste, to round off the flavors.
You can drizzle more olive oil on top when you serve it, and add more parmesan as desired.
Yield: 6 servings
Prep Time 15 minutes
Cook Time: 40 minutes.
Sunday, October 4, 2009
Grits
This isn't so much of a recipe, but an encouragement. Some time back, my husband bought a big container of grits at Costco. I had never eaten grits before, and wasn't thrilled at the prospect, so didn't use them. Yesterday I decided to try them. I LOVE them! Grits are made from corn. Think of grits as a corn form of Cream of Wheat. I ate them with butter and salt, but I think I would like them more with sugar and fruit/raisins. They are creamy and filling. I'm going to be eating grits for breakfast this coming winter!
Sunday, September 27, 2009
Pico De Galla
Image from
My brother "Choral Responses" posted his favorite salsa recipe. We have many salsa recipes that we like in our family, but here is our family staple. This recipe came from a friend from church who is Mexican. She doesn't measure, and neither do I. I'll give approximate amounts, but you can adjust to your liking.
2-3 Chopped large ripe tomatoes
1/2 Cup Chopped onion (white is best)
1/2 Cup chopped cilantro
3 large finely chopped/seeded fresh jalapeno peppers
1 tsp. cumin
2-3 cloves chopped garlic
the juice from half a lime
salt and pepper to taste
You could also add corn, or kidney beans if desired.
Monday, September 21, 2009
Chicken Croissant Sandwiches
1 Can of cubed chicken drained (or 1 1/2 cups shredded cooked chicken)
1 package cream cheese room temperature
1/2 C chopped celery (or more, to your taste)
1/2 C cashews (not chopped too fine) (or more, to your taste)
Mayonaisse as needed
lettuce if desired
Croissant rolls (about 6 for this amount of filling)
Combine first 5 ingredients. Add mayonnaise as needed to help combine mixture
Slice croissant rolls in half and fill with meat mixture. (I don't slice all the way through)
Top with lettuce if desired. (I don't usually use it.)
Thursday, September 3, 2009
Favorite Chocolate Chip Cookies
When my daughter was here for a short vacation last month she made these cookies. I don't know where the recipe came from, but I think she might have gotten it off the internet. To me these are PERFECT! I was concerned that the amount of flour might be too much, because I'm always having to adjust that in recipes. But these proportions worked great for me! This is going to be my new chocolate chip cookie recipe.
1 C butter softened
1 C white sugar
1 C brown sugar
2 eggs
2 tsp vanilla extract
3 C flour
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
2 C chocolate chips
1 C chopped nuts
1.) Preheat oven to 350 degrees
2.) Cream together butter, white sugar, and brown sugar till smooth. Beat in eggs one at a time, then stir in vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour. Add chocolate chips and nuts.
3.) Drop by large spoonful on to ungreased pans.
4.) Bake for 8-10 minutes until edges are slightly brown. DON'T over cook!
1 C butter softened
1 C white sugar
1 C brown sugar
2 eggs
2 tsp vanilla extract
3 C flour
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
2 C chocolate chips
1 C chopped nuts
1.) Preheat oven to 350 degrees
2.) Cream together butter, white sugar, and brown sugar till smooth. Beat in eggs one at a time, then stir in vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour. Add chocolate chips and nuts.
3.) Drop by large spoonful on to ungreased pans.
4.) Bake for 8-10 minutes until edges are slightly brown. DON'T over cook!
Wednesday, September 2, 2009
Pancakes
Combine the following:
1 1/2 C. flour
3 Tb. sugar
1 3/4 TB baking powder
1 tsp. salt
In a separate bowl combine the following:
1 1/2 C. milk
3 TB melted butter
2 eggs
1/2 tsp vanilla extract
Add dry mixture to liquid mixture. It will look a little bubbly, and it really spreads out after you put it on the pan.
For Buttermilk pancakes:
Add 1/2 tsp. baking soda. Decrese baking powder to 1 tsp. Substitute buttermilk for regular milk.
1 1/2 C. flour
3 Tb. sugar
1 3/4 TB baking powder
1 tsp. salt
In a separate bowl combine the following:
1 1/2 C. milk
3 TB melted butter
2 eggs
1/2 tsp vanilla extract
Add dry mixture to liquid mixture. It will look a little bubbly, and it really spreads out after you put it on the pan.
For Buttermilk pancakes:
Add 1/2 tsp. baking soda. Decrese baking powder to 1 tsp. Substitute buttermilk for regular milk.
Wednesday, August 12, 2009
Pizza Dough
This recipe comes from my brother Sticks, but I have added a couple of ingredients.
3 Cups flour
1 tsp. salt
2 1/2 tsp. (or one package) yeast
1/2 tsp. sugar
1 c warm water
1/2 cup warm water
1/2 c cornmeal
Grease the pizza pan lightly.
Put the yeast, sugar, and 1/2 of warm water in a small bowl. Allow the yeast to activate. If the yeast does not start to grow and bubble, it probably is too old. Do not use it if it doesn't activate.
In a separate bowl, combine flour and salt.
Make an indentation in the flour mixture. Pour in the yeast mixture, and the 1 Cup warm water. Stir together until dough follows the spoon. Knead (using a little more flour if needed) until the dough is elastic and smooth. Allow to rise until double in size.
This next step is what I learned on television, and I really like the addition.
To roll out the dough, dust the rolling surface with cornmeal. It's okay if the cornmeal gets in to the dough, it adds a nice texture. For crispier crust, roll out thinner. For thicker crust, you can roll it to a thicker size, and allow it to rise a little more.
Place in greased pizza pan and spread with your fingers until the dough evenly covers the pan. A round pizza pan works best. Top with your favorite toppings, and bake at 350 degrees until under side of dough is lightly browned.
3 Cups flour
1 tsp. salt
2 1/2 tsp. (or one package) yeast
1/2 tsp. sugar
1 c warm water
1/2 cup warm water
1/2 c cornmeal
Grease the pizza pan lightly.
Put the yeast, sugar, and 1/2 of warm water in a small bowl. Allow the yeast to activate. If the yeast does not start to grow and bubble, it probably is too old. Do not use it if it doesn't activate.
In a separate bowl, combine flour and salt.
Make an indentation in the flour mixture. Pour in the yeast mixture, and the 1 Cup warm water. Stir together until dough follows the spoon. Knead (using a little more flour if needed) until the dough is elastic and smooth. Allow to rise until double in size.
This next step is what I learned on television, and I really like the addition.
To roll out the dough, dust the rolling surface with cornmeal. It's okay if the cornmeal gets in to the dough, it adds a nice texture. For crispier crust, roll out thinner. For thicker crust, you can roll it to a thicker size, and allow it to rise a little more.
Place in greased pizza pan and spread with your fingers until the dough evenly covers the pan. A round pizza pan works best. Top with your favorite toppings, and bake at 350 degrees until under side of dough is lightly browned.
Pesto Pizza
I saw this recipe on television last night and tried it for dinner tonight. I thought it was good, although I also made some pepperoni pizza just in case no one liked it. I added spinach, even though the tv recipe didn't call for it.
Pesto Pizza
fresh spinach leaves
tomatoes
feta cheese
red onion
chopped garlic
pesto
Balsamic Vinegar
Chop the tomatoes and onion. Put in a bowl, and add garlic. Drizzle with Balsamic vinegar.
Brush the dough with olive oil
Spread the dough with pesto
Put a layer of fresh spinach leaves.
Layer the tomato/onion mixture evenly over the spinach.
sprinkle the crumbled feta cheese on top.
Bake 350 degrees until crust is golden.
Pesto Pizza
fresh spinach leaves
tomatoes
feta cheese
red onion
chopped garlic
pesto
Balsamic Vinegar
Chop the tomatoes and onion. Put in a bowl, and add garlic. Drizzle with Balsamic vinegar.
Brush the dough with olive oil
Spread the dough with pesto
Put a layer of fresh spinach leaves.
Layer the tomato/onion mixture evenly over the spinach.
sprinkle the crumbled feta cheese on top.
Bake 350 degrees until crust is golden.
Friday, August 7, 2009
Pumpkin Dessert
Ingredients:
Filling:
1 large can of solid pack pumpkin
1 1/2 Cup sugar
6 eggs
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
2 cups canned milk
Mix above ingredients together until well blended. Pour in 9x13 pan. Note: If you use the canned pumpkin that already has the spices in it, you can leave out the cinnamon, ginger, cloves, and nutmeg.
Topping:1 yellow cake mix (dry)1 1/2 cube of margarine or butter --MELTED
Sprinkled dry cake mix over pumpkin fillng evenly. Pour melted butter over the cake mix.Directions:Bake at 350 degrees for 1 hourLet it set for an hour, serve with Cool Whip and a sprinkle of cinnamon. Great warm or cold. Keep in refrigerator after serving.
Filling:
1 large can of solid pack pumpkin
1 1/2 Cup sugar
6 eggs
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
2 cups canned milk
Mix above ingredients together until well blended. Pour in 9x13 pan. Note: If you use the canned pumpkin that already has the spices in it, you can leave out the cinnamon, ginger, cloves, and nutmeg.
Topping:1 yellow cake mix (dry)1 1/2 cube of margarine or butter --MELTED
Sprinkled dry cake mix over pumpkin fillng evenly. Pour melted butter over the cake mix.Directions:Bake at 350 degrees for 1 hourLet it set for an hour, serve with Cool Whip and a sprinkle of cinnamon. Great warm or cold. Keep in refrigerator after serving.
Red Cooked Beef Noodles
From Chinese Snacks
Ingredients:
1 1/2 lbs. beef rump roast
2 stalks green onion
2 slices ginger root
3 cloves garlic
1 tsp. hot bean paste
1 Tbl black bean paste
1/2 C soy sauce
6 C water
3 sections of star anise
1 1/2 lbs. precooked noodles
2/3 lb. green cabbage(or other green leaf vegetable)
1/2 tsp. sesame oil
1/4 tsp black pepper
1 Tbl soy sauce
1 Tbl. chopped green onion
6 C hot stock
Directions:
Cut beef into bite-size pieces. Smash first 3 ingredients. Heat pan and 3 T oil; stir fry onion, ginger, garlic mixture with the hot bean paste, black bean paste, and soy sauce. Add beef pieces. Place this mixture in a pressure cooker and cook 30 minutes over medium heat. (You can also brown the meat and cook it in a crock pot) Mix sesame oil, black pepper, soy sauce and green onion. Portion in to individual serving bowls. Add hot stock, noodles and green cabbage. Ladle some of the beef mixture over the top and serve. This is one of my family's favorite meals
Number Of Servings:6
Ingredients:
1 1/2 lbs. beef rump roast
2 stalks green onion
2 slices ginger root
3 cloves garlic
1 tsp. hot bean paste
1 Tbl black bean paste
1/2 C soy sauce
6 C water
3 sections of star anise
1 1/2 lbs. precooked noodles
2/3 lb. green cabbage(or other green leaf vegetable)
1/2 tsp. sesame oil
1/4 tsp black pepper
1 Tbl soy sauce
1 Tbl. chopped green onion
6 C hot stock
Directions:
Cut beef into bite-size pieces. Smash first 3 ingredients. Heat pan and 3 T oil; stir fry onion, ginger, garlic mixture with the hot bean paste, black bean paste, and soy sauce. Add beef pieces. Place this mixture in a pressure cooker and cook 30 minutes over medium heat. (You can also brown the meat and cook it in a crock pot) Mix sesame oil, black pepper, soy sauce and green onion. Portion in to individual serving bowls. Add hot stock, noodles and green cabbage. Ladle some of the beef mixture over the top and serve. This is one of my family's favorite meals
Number Of Servings:6
My Favorite Fudge
From Nancy F.
Ingredients:
1.
18 oz (or 3 cups) chocolate chips
1/2 pound margarine
3 cups coarsely chopped nuts
One 8oz jar marshmallow whip
2 tsp. vanilla
2.
4 1/2 C sugar
1 can evaporated milk
Directions:
Combine ingredients in 1 in a large bowl.In a large pan combine ingredients from 2.Bring to a rolling boil, then reduce heat to a gentle boil. Boil for 9 minutes, stirring often. Pour hot mixture in to bowl of ingredients in 1. Mix well, beating a little if needed. Pour into ungreased 9x13 pan, and let set. It make take a couple of days to set up. Makes 5 1/2 lb. This fudge could also be cut in individual pieces and dipped in dipping chocolate
Number Of Servings:117 1" squares
Ingredients:
1.
18 oz (or 3 cups) chocolate chips
1/2 pound margarine
3 cups coarsely chopped nuts
One 8oz jar marshmallow whip
2 tsp. vanilla
2.
4 1/2 C sugar
1 can evaporated milk
Directions:
Combine ingredients in 1 in a large bowl.In a large pan combine ingredients from 2.Bring to a rolling boil, then reduce heat to a gentle boil. Boil for 9 minutes, stirring often. Pour hot mixture in to bowl of ingredients in 1. Mix well, beating a little if needed. Pour into ungreased 9x13 pan, and let set. It make take a couple of days to set up. Makes 5 1/2 lb. This fudge could also be cut in individual pieces and dipped in dipping chocolate
Number Of Servings:117 1" squares
Reuben Sandwich Casserole
Description:
This recipe came from PBS and is delicious! It is like making Reubens for the whole family without as much work.
Ingredients:
One large bottle of saurkraut rinsed and drained
2-3 pounds of thinly sliced cooked corned beef
Approx. 1 cup Thousand Island dressing
One pound sliced swiss cheese
Rye bread cubed
1 stick margarine or butter
Directions:
In a 9X13 pan you will layer the indgredients:First put in saurkraut. Top it with the corned beef. Next spread the thousand island dressing over the corned beef. Arrange the swiss cheese slices over the dressing. Melt the margarine. In a bowl, pour the margarine over the bread cubes to coat. Put the bread crumbs on top of the swiss cheese. Bake at 350 degrees for 30 minutes. Delicious!
Number Of Servings:10-12
This recipe came from PBS and is delicious! It is like making Reubens for the whole family without as much work.
Ingredients:
One large bottle of saurkraut rinsed and drained
2-3 pounds of thinly sliced cooked corned beef
Approx. 1 cup Thousand Island dressing
One pound sliced swiss cheese
Rye bread cubed
1 stick margarine or butter
Directions:
In a 9X13 pan you will layer the indgredients:First put in saurkraut. Top it with the corned beef. Next spread the thousand island dressing over the corned beef. Arrange the swiss cheese slices over the dressing. Melt the margarine. In a bowl, pour the margarine over the bread cubes to coat. Put the bread crumbs on top of the swiss cheese. Bake at 350 degrees for 30 minutes. Delicious!
Number Of Servings:10-12
Jambalaya
Ingredients:
1/2 cup vegetable oil
1 pound andouille, cut crosswise into 1/4-inch slices
3 cups chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1 teaspoon salt, plus 1 teaspoon
1 teaspoon Essence
1/2 teaspoon cayenne, plus 1/2 teaspoon
1 tablespoon chopped garlic
1 1/2 pounds boneless white and dark chicken meat, cut into 1-inch cubes
1/2 pound ham, cubed
3 bay leaves
3 cups medium-grain white rice
6 cups water
1/2 pound shelled shrimp
1 cup chopped green onions, green tops only
1/4 cup chopped fresh parsley
Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Mix all ingredients and store in air tight jar.
Directions:
Heat the oil in a large cast-iron Dutch oven over medium heat. Add the sausage and cook. Add the onions, bell peppers, 1 teaspoon of the salt, the Essence, and 1/2 teaspoon of the cayenne. Stirring often, brown the vegetables and sausage until they are caramelized, about 15 minutes. Scrape the bottom and sides of the pot to loosen any browned particles. †Add the garlic, and cook for 1 minute. †Season the chicken with the remaining 1 teaspoon salt and remaining 1/2 teaspoon cayenne. Add the chicken, ham, and the bay leaves to the pot. Brown the chicken for 8 minutes, scraping the bottom of the pot to loosen any browned particles.†Add the rice and stir for 2 to 3 minutes to coat evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Add the shrimp during the last 5 minutes of cooking and cook until just pink. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves. †Stir in the green onions and parsley, and serve.
†Number Of Servings:Yield: 10 to 12 servings
1/2 cup vegetable oil
1 pound andouille, cut crosswise into 1/4-inch slices
3 cups chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1 teaspoon salt, plus 1 teaspoon
1 teaspoon Essence
1/2 teaspoon cayenne, plus 1/2 teaspoon
1 tablespoon chopped garlic
1 1/2 pounds boneless white and dark chicken meat, cut into 1-inch cubes
1/2 pound ham, cubed
3 bay leaves
3 cups medium-grain white rice
6 cups water
1/2 pound shelled shrimp
1 cup chopped green onions, green tops only
1/4 cup chopped fresh parsley
Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Mix all ingredients and store in air tight jar.
Directions:
Heat the oil in a large cast-iron Dutch oven over medium heat. Add the sausage and cook. Add the onions, bell peppers, 1 teaspoon of the salt, the Essence, and 1/2 teaspoon of the cayenne. Stirring often, brown the vegetables and sausage until they are caramelized, about 15 minutes. Scrape the bottom and sides of the pot to loosen any browned particles. †Add the garlic, and cook for 1 minute. †Season the chicken with the remaining 1 teaspoon salt and remaining 1/2 teaspoon cayenne. Add the chicken, ham, and the bay leaves to the pot. Brown the chicken for 8 minutes, scraping the bottom of the pot to loosen any browned particles.†Add the rice and stir for 2 to 3 minutes to coat evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Add the shrimp during the last 5 minutes of cooking and cook until just pink. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves. †Stir in the green onions and parsley, and serve.
†Number Of Servings:Yield: 10 to 12 servings
Citrus Chicken Salad
Ingredients:
Part 16-7 boneless skinless chicken breasts cooked and cubed
6 stalks of celery diced
1 Cup slivered almonds
2 Small cans mandarin oranges drained
2 Cups red seedless grapes halved
4 green onions finely chopped
2 packages chicken flavored ramen noodles broken into bite size pieces (save the seasoning to use in dressing)
1/2 tsp. Salt
1/2 Tsp. pepper
Part 2
Dressing: Mix the following together:
1/2 C white wine vinegar
1/2 tsp dry mustard
1/3 C sugar
2Tb orange juice concentrate
1/2 C vegetable oil
1 tsp. lemon juice
8 TB mayonnaise
2 chicken flavor packets from the ramen noodles
Directions:
Mix the ingredients in Part 1.Mix the dressing ingredients in Part 2
Cover ingredients in part 1 with dressing, and refrigerate over night.
Number Of Servings:
This would feed my family, and probably have some left over. But leftovers keep very well.
Part 16-7 boneless skinless chicken breasts cooked and cubed
6 stalks of celery diced
1 Cup slivered almonds
2 Small cans mandarin oranges drained
2 Cups red seedless grapes halved
4 green onions finely chopped
2 packages chicken flavored ramen noodles broken into bite size pieces (save the seasoning to use in dressing)
1/2 tsp. Salt
1/2 Tsp. pepper
Part 2
Dressing: Mix the following together:
1/2 C white wine vinegar
1/2 tsp dry mustard
1/3 C sugar
2Tb orange juice concentrate
1/2 C vegetable oil
1 tsp. lemon juice
8 TB mayonnaise
2 chicken flavor packets from the ramen noodles
Directions:
Mix the ingredients in Part 1.Mix the dressing ingredients in Part 2
Cover ingredients in part 1 with dressing, and refrigerate over night.
Number Of Servings:
This would feed my family, and probably have some left over. But leftovers keep very well.
String Beans Patata
Ingredients:
1 pound tiny new potatoes
1 pound green beans, trimmed
1/4 C extra virgin olive oil
1 Tablespoon red wine vinegar
1 Tablespoon fresh snipped oregano
2 cloves garlic crushed
1/4 to 1/2 teaspoon crushed red pepper
Directions:
1. Fill a 4-quart dutch oven halfway with salted water; bring to boiling. Halve the smallest new potatoes; quarter any larger new potatoes. Add potatoes to boiling water. Return to boiling; reduce heat. Cover; cook for 6 minutes. Add beans. Return to boiling; reduce heat. Cover and cook for 4 to 6 minutes or until beans are crisp-tender and potatoes are tender.
2. Meanwhile, in a large bowl, combine oil, vinegar, oregano, garlic, and crushed red pepper. Drain beans and potatoes well. Add beans and potatoes to the large bowl; toss gently to coat. Let stand at least 30 minutes or until mixture is room temperature. Season to taste with salt. From Simply Perfect Italian
Number Of Servings:Makes 6 cups.
1 pound tiny new potatoes
1 pound green beans, trimmed
1/4 C extra virgin olive oil
1 Tablespoon red wine vinegar
1 Tablespoon fresh snipped oregano
2 cloves garlic crushed
1/4 to 1/2 teaspoon crushed red pepper
Directions:
1. Fill a 4-quart dutch oven halfway with salted water; bring to boiling. Halve the smallest new potatoes; quarter any larger new potatoes. Add potatoes to boiling water. Return to boiling; reduce heat. Cover; cook for 6 minutes. Add beans. Return to boiling; reduce heat. Cover and cook for 4 to 6 minutes or until beans are crisp-tender and potatoes are tender.
2. Meanwhile, in a large bowl, combine oil, vinegar, oregano, garlic, and crushed red pepper. Drain beans and potatoes well. Add beans and potatoes to the large bowl; toss gently to coat. Let stand at least 30 minutes or until mixture is room temperature. Season to taste with salt. From Simply Perfect Italian
Number Of Servings:Makes 6 cups.
Winter Salad
Ingredients:1 head of Romaine lettuce
1 head of Red Leaf lettuce
2 apples cut in bite size pieces
1 pear cut in bite size pieces
1 can mandarin oranges drained
4 oz cran-raisins
1 1/2 C sliced almonds sugared (in skillet, heat almonds and 5 TB sugar until sugar crystalizes)
Dressing:Mix and marinate atleast two hours before using.
1/4 C sugar1 tsp dry mustard (or 1 TB regular mustard)
1 tsp salt
1/3 C cider vinegar
3/4 C canola or vegetable oil
2 tsp. finely chopped onion (red is best)
1 TB poppy seeds
Directions:Mix the dressing 2 hours before using. Toss salad with dressing and enjoy!
Number Of Servings:1/2 of this recipe feeds a family of 6.
1 head of Red Leaf lettuce
2 apples cut in bite size pieces
1 pear cut in bite size pieces
1 can mandarin oranges drained
4 oz cran-raisins
1 1/2 C sliced almonds sugared (in skillet, heat almonds and 5 TB sugar until sugar crystalizes)
Dressing:Mix and marinate atleast two hours before using.
1/4 C sugar1 tsp dry mustard (or 1 TB regular mustard)
1 tsp salt
1/3 C cider vinegar
3/4 C canola or vegetable oil
2 tsp. finely chopped onion (red is best)
1 TB poppy seeds
Directions:Mix the dressing 2 hours before using. Toss salad with dressing and enjoy!
Number Of Servings:1/2 of this recipe feeds a family of 6.
Fruit Dip
Dip, Dollop, and Drool
1 C Pineapple juice
3/4 C sugar
2 Tablespoons Lemon juice
2 eggs (beaten)
1 Tablespoon flour
Dash of salt
Heat all ingredients in a double boiler until thickened, stirring often with a wire whisk. Cool! Ship 1/2 pint whipping cream (or just use the ready made), and fold in to cooled mixture. Serve as a topping or dip with any fruit combination. Delicious!
1 C Pineapple juice
3/4 C sugar
2 Tablespoons Lemon juice
2 eggs (beaten)
1 Tablespoon flour
Dash of salt
Heat all ingredients in a double boiler until thickened, stirring often with a wire whisk. Cool! Ship 1/2 pint whipping cream (or just use the ready made), and fold in to cooled mixture. Serve as a topping or dip with any fruit combination. Delicious!
Thursday, August 6, 2009
French Bread
from Mrs. Dick Nobis
First of all let me say that I don't usually use this recipe as a French bread recipe. To me, it doesn't taste like what I think of French bread. But I love this to use this recipe to make bread sticks.
Combine the following:
Mixture 1
1/2 C warm water
2 pkg (or 5 tsp) dry yeast
1/2 tsp sugar
Let sit for a few minutes to make sure the yeast is active. It will begin to bubble and grow. If it doesn't grow, the yeast might be too old.
Combine and mix the following:
Mixture 2
2 C. hot water
3 tablespoons sugar
3 C. all purpose flour
1 Tablespoon salt
1/3 C shortening or vegetable oil (I use vegetable oil for convenience)
When yeast mixture is active, add mixture 1 to mixture 2.
Add 3 more cups of flour. Let sit 10 minutes and then stir down. Repeat 6 more times.
LOAVES:
Mold in to loaves. Put on greased cookie sheet and brush top with beaten egg whites that have been combined with a small amount of water. Let rise until double, about 1/2 hour. Bake 325 degrees until golden brown.
BREAD STICKS:
For bread sticks, take a ball of dough and form in to long snake like form. Fold in half and twist the ends around each other. You could also just form it in to long shapes.
Brush the top of the bread with melted butter. Sprinkle the tops with Season Salt, or Parmesan cheese. (or both!) Bake 325 degrees on greased cooked sheet for about 1/2 hour, or until golden brown.
Tuesday, August 4, 2009
Easy-As-Pie Crust
from Mrs. Steve Stratton
2 C flour, unsifted
1/2 tsp. salt
2/3 C. shortening
Ice water (1/4 to 1/3 C.)
Mix flour and salt. Cut in shortening with pastry fork (to size of small peas). Sprinkle with ice water. Work clumps together with fork. Knead clumps into a ball. Makes 1 double-crust 9 inch pie.
Helpful pie making hints:
--try to keep the dough cool.
--The less you work with it, the better the crust. Don't over-knead it
--I saw a pastry chef on television who said that using a fruit juice, like apple juice, instead of water helps. The sugars in the juice help make a better gluten. I haven't tried this, but I think it would also add flavor to the crust. Just make sure to put ice in it before putting it in the dough.
--I've found that pie crusts are pretty forgiving. If it doesn't roll out perfectly, or doesn't look perfect, it still will usually taste good. :)
--As an added touch, try making cutouts from the extra dough. You can cut out small leaves, or use a cookie cutter to cut out small hearts. Use a little water or egg white to adhere the cut out to the pie top.
--Brush the top crust with some egg white mixed with milk and sprinkle with sugar.
2 C flour, unsifted
1/2 tsp. salt
2/3 C. shortening
Ice water (1/4 to 1/3 C.)
Mix flour and salt. Cut in shortening with pastry fork (to size of small peas). Sprinkle with ice water. Work clumps together with fork. Knead clumps into a ball. Makes 1 double-crust 9 inch pie.
Helpful pie making hints:
--try to keep the dough cool.
--The less you work with it, the better the crust. Don't over-knead it
--I saw a pastry chef on television who said that using a fruit juice, like apple juice, instead of water helps. The sugars in the juice help make a better gluten. I haven't tried this, but I think it would also add flavor to the crust. Just make sure to put ice in it before putting it in the dough.
--I've found that pie crusts are pretty forgiving. If it doesn't roll out perfectly, or doesn't look perfect, it still will usually taste good. :)
--As an added touch, try making cutouts from the extra dough. You can cut out small leaves, or use a cookie cutter to cut out small hearts. Use a little water or egg white to adhere the cut out to the pie top.
--Brush the top crust with some egg white mixed with milk and sprinkle with sugar.
Sunday, July 26, 2009
Italian Meatballs
I learned to make these from my mother in law who is Italian. Mine can't compare with hers, but I think they are still pretty good. I'm not going to give exact amounts here because I don't measure.
Ground beef (you could use some sausage, but we prefer ground beef)
Seasoned bread crumbs (these are sold in a canister)
1 egg
grated parmesan cheese
Grated Romano cheese
Basically, you add enough cheese to the meat to satisfy your taste buds. :) Add the egg and mix well. Now add the bread crumbs until the mixture is dry feeling. Next form the meat mixture in to golf ball size balls. Brown in oil on medium heat. Drain off excess oil. Cover and reduce heat to low. Allow to steam for a few minutes. Then add spaghetti sauce. You could make a good spaghetti sauce from scratch by adding tomato sauce, garlic, chicken bouillon, and fresh chopped basil. When I make meatballs, I feel like I put enough effort in to the meat, so I usually just used Prego. :) Cover again and simmer on low until you are ready to eat. I like to add about 1/2 cup of water to the sauce to help the meatballs soak up the sauce. While it is simmering cook the pasta of your choice.
That's a spicy meatball! ;)
Sunday, June 7, 2009
Thermos Wheat
THERMOS WHEAT
1 Cup wheat
2 Cups boiling water
1/2 teaspoon of salt
Preheat a thermos by filling it with hot tap water. Bring two cups of water to a boil and add salt. Empty the tap water from the thermos. Place the wheat in the thermos and add the boiling water. Screw the lid tightly on to the thermos and allow the wheat to cook for 8 hours, or over night. Drain off any water that has not been absorbed. Serve with milk and sugar or raisins.
This can also be cooked in the crockpot over night on low. You can bag it up and freeze it to be reheated later if you want. I like to eat it in yogurt! :)
1 Cup wheat
2 Cups boiling water
1/2 teaspoon of salt
Preheat a thermos by filling it with hot tap water. Bring two cups of water to a boil and add salt. Empty the tap water from the thermos. Place the wheat in the thermos and add the boiling water. Screw the lid tightly on to the thermos and allow the wheat to cook for 8 hours, or over night. Drain off any water that has not been absorbed. Serve with milk and sugar or raisins.
This can also be cooked in the crockpot over night on low. You can bag it up and freeze it to be reheated later if you want. I like to eat it in yogurt! :)
Wheat Meat
WHEAT GLUTEN
9 cups finely ground whole wheat
4 1/2 cups warm water
Mix in electric mixer for 10 minutes. Let it rest for 30 minutes. Fill mixing bowl with water and knead until water is white and starchy. Pour off some of the water. Put a large bowl in the sink with a strainer inside of it. Using a very small trickle of water, begin rinsing a handful of the dough. The bran will wash off in to the bowl. This bran is good and nutritious and can be used to make bran flakes, or muffins, or even to water plants. You will be able to feel the bran as you wash the dough. When all the bran is washed away, you can flavor the gluten with the meat flavoring of your choice and use it to replace or extend meat in recipes.
FLAVORING BROTH
1 tablespoon soy sauce
1/2 cup chopped onion
4 tsp seasoning salt
1 tsp black pepper
2 tablespoons bouillion or soup base
4 cups water
Directions: mix together and bring to a boil. Add pieces of raw gluten "meat" and boil for 30 minutes.
For ground beef substitute, grind in a meat grinder. It can be used in many recipes that call for ground beef. You may need to add some oil with certain recipes. You can make gluten "meat" and bread and fry it. Dip in egg before breading
9 cups finely ground whole wheat
4 1/2 cups warm water
Mix in electric mixer for 10 minutes. Let it rest for 30 minutes. Fill mixing bowl with water and knead until water is white and starchy. Pour off some of the water. Put a large bowl in the sink with a strainer inside of it. Using a very small trickle of water, begin rinsing a handful of the dough. The bran will wash off in to the bowl. This bran is good and nutritious and can be used to make bran flakes, or muffins, or even to water plants. You will be able to feel the bran as you wash the dough. When all the bran is washed away, you can flavor the gluten with the meat flavoring of your choice and use it to replace or extend meat in recipes.
FLAVORING BROTH
1 tablespoon soy sauce
1/2 cup chopped onion
4 tsp seasoning salt
1 tsp black pepper
2 tablespoons bouillion or soup base
4 cups water
Directions: mix together and bring to a boil. Add pieces of raw gluten "meat" and boil for 30 minutes.
For ground beef substitute, grind in a meat grinder. It can be used in many recipes that call for ground beef. You may need to add some oil with certain recipes. You can make gluten "meat" and bread and fry it. Dip in egg before breading
Creamy Cracked Wheat Cereal
CREAMY CRACKED WHEAT CEREAL
1 cup uncooked cracked wheat
3 cups water
1/2 teaspoon of salt
1/4 cup of powdered milk
4 tablespoons of sugar
Prepare cracked wheat by using a wheat grinder or a blender. Add dry milk to water, whisk, and bring to a boil at medium high temperature. Add wheat, sugar, and salt, cover and reduce heat to simmer for 20 minutes, stirring occasionally until water is absorbed. Makes 3 cups cereal
1 cup uncooked cracked wheat
3 cups water
1/2 teaspoon of salt
1/4 cup of powdered milk
4 tablespoons of sugar
Prepare cracked wheat by using a wheat grinder or a blender. Add dry milk to water, whisk, and bring to a boil at medium high temperature. Add wheat, sugar, and salt, cover and reduce heat to simmer for 20 minutes, stirring occasionally until water is absorbed. Makes 3 cups cereal
Tuesday, May 26, 2009
Rice
One of my biggest pet peaves is that people buy minute rice because they don't know how to cook regular rice. Minute rice is so much more expensive, and I don't think it tastes as good. I buy rice in bulk, saving lots of money. I had a mission companion teach me her method of cooking rice, but I didn't feel it was very accurate and consistent. But then I learned how from the Frugal Gourmet and have used his method ever since.
1 Part rice
2 parts water
In other words....put in twice as much water as rice. :)
Bring to a boil. Reduce heat and cover. Simmer for 15 minutes. Ta da! that's it.
Also, I would suggest that if you eat rice often that you buy a rice cooker. What I like best about having a rice cooker is that it doesn't take up stove space, and it keeps the rice warm after it is cooked. You can buy them relatively inexpensively at Chinese grocery stores. Also, you can usually find them at thrift stores, donated by people who received them as gifts, but never had use for them. I love rice, and could eat it every day!
1 Part rice
2 parts water
In other words....put in twice as much water as rice. :)
Bring to a boil. Reduce heat and cover. Simmer for 15 minutes. Ta da! that's it.
Also, I would suggest that if you eat rice often that you buy a rice cooker. What I like best about having a rice cooker is that it doesn't take up stove space, and it keeps the rice warm after it is cooked. You can buy them relatively inexpensively at Chinese grocery stores. Also, you can usually find them at thrift stores, donated by people who received them as gifts, but never had use for them. I love rice, and could eat it every day!
Friday, May 22, 2009
Popcorn Balls
This recipe came from my sister "Inklings" many years ago. I have made them alot over the years. I use slightly different proportions of candy to popcorn because I like a little more popcorn in it. But the recipe is so easy!
Melt the following over medium heat. Stir as you cook.
1 cube margarine
1 Cup brown sugar
30 marshmallows (the larger size, not miniature)
I air pop 1 large tupperware bowl of popcorn. Inklings microwaves a bag of popcorn. By hand, transfer the popcorn to another large bowl or cookie sheet to sift out the hard "Old maid" kernels. Pour candy mixture over the popcorn and stir to coat. After it is cooled, butter your hands and form it in to balls. I then put each ball in a sandwich bag to make them easier to handle when eating.
Melt the following over medium heat. Stir as you cook.
1 cube margarine
1 Cup brown sugar
30 marshmallows (the larger size, not miniature)
I air pop 1 large tupperware bowl of popcorn. Inklings microwaves a bag of popcorn. By hand, transfer the popcorn to another large bowl or cookie sheet to sift out the hard "Old maid" kernels. Pour candy mixture over the popcorn and stir to coat. After it is cooled, butter your hands and form it in to balls. I then put each ball in a sandwich bag to make them easier to handle when eating.
Sunday, May 17, 2009
Watermelon Salad
I had this salad at a DUP luncheon. It is very surprisingly good!
Water Melon Salad from Gayle S.
One 5 pound Water Melon
1 Vidalia Sweet Onion slice VERY THIN
1/4 c Red Wine Vinegar
1/2 c Extra Virgin Olive Oil
2 tablespoons of finely chopped mint (I omit this)
Salt and Pepper to taste
4 oz of Feta Cheese
sprinkle of Herbs de Provence
Toss All together and chill for a few hours, Serve CHILLED is best
Water Melon Salad from Gayle S.
One 5 pound Water Melon
1 Vidalia Sweet Onion slice VERY THIN
1/4 c Red Wine Vinegar
1/2 c Extra Virgin Olive Oil
2 tablespoons of finely chopped mint (I omit this)
Salt and Pepper to taste
4 oz of Feta Cheese
sprinkle of Herbs de Provence
Toss All together and chill for a few hours, Serve CHILLED is best
Friday, May 15, 2009
Split Pea Soup
After reading some of these recipes, I'm sure you can guess why my husband and I are over weight. But as fat laden as this recipe might be, I think it's the best split pea soup I've ever eaten. This recipe comes from the Williams and Sonoma Soup cook book.
Split Pea Soup
1 Tb olive oil
1 yellow onion finely diced
1 celery stalk, thinly sliced
2 small carrots peeled and thinly sliced
1 C dried green or yellow split peas, picked over, rinsed and drained
4 Cups chicken or vegetable stock or prepared broth
6 slices bacon
2 Tbl finely chopped flat leaf (Italian) parsley
1/2 tsp finely chopped fresh marjoram or 1/4 teaspoon dried marjoram
1/2 tsp fnely chopped fresh thyme or 1/4 teaspoon dried thyme.
Salt and freshly ground pepper to taste.
In a large saucepan over mdeium heat, warm the oiil. Add the onion and saute until softened, 3-5 minutes. Add the celery and carrots and saute until just slightly softened, 3 minutes.
Add the split peas, stock, 2 slices of the bacon, parsley, marjoram, and thyme. Reduce the heat to medium-low and bring to a simmer. Cover partially and cook until the peas are tender, 50-60 minutes. Discard the bacon.
Meanwhile, in a frying pan over mediuim heat, fry the remaining 4 slices of bacon until crips, about 10 minutes. Transfer to paper towels to drain. When cool, crumble and set aside.
Coarsely puree 2 Cups of the coup in a food processor and return the pureed soup to the saucepan. Season with salt and pepper to taste. Retunr the soup to medium heat, and simmer for 5 minutes longer. Taste and adjust the seasoning.
Ladle the soup into warmed bowls and garnish with the crumbled bacon. Serve immediately.
Makes 4 servings.
Split Pea Soup
1 Tb olive oil
1 yellow onion finely diced
1 celery stalk, thinly sliced
2 small carrots peeled and thinly sliced
1 C dried green or yellow split peas, picked over, rinsed and drained
4 Cups chicken or vegetable stock or prepared broth
6 slices bacon
2 Tbl finely chopped flat leaf (Italian) parsley
1/2 tsp finely chopped fresh marjoram or 1/4 teaspoon dried marjoram
1/2 tsp fnely chopped fresh thyme or 1/4 teaspoon dried thyme.
Salt and freshly ground pepper to taste.
In a large saucepan over mdeium heat, warm the oiil. Add the onion and saute until softened, 3-5 minutes. Add the celery and carrots and saute until just slightly softened, 3 minutes.
Add the split peas, stock, 2 slices of the bacon, parsley, marjoram, and thyme. Reduce the heat to medium-low and bring to a simmer. Cover partially and cook until the peas are tender, 50-60 minutes. Discard the bacon.
Meanwhile, in a frying pan over mediuim heat, fry the remaining 4 slices of bacon until crips, about 10 minutes. Transfer to paper towels to drain. When cool, crumble and set aside.
Coarsely puree 2 Cups of the coup in a food processor and return the pureed soup to the saucepan. Season with salt and pepper to taste. Retunr the soup to medium heat, and simmer for 5 minutes longer. Taste and adjust the seasoning.
Ladle the soup into warmed bowls and garnish with the crumbled bacon. Serve immediately.
Makes 4 servings.
Cheese Chowder
This is a kind of a mixture of two different recipes that I got from the internet. This chowder is really good in cold weather with some good bread.
Cheddar Chowder
7 C water
9 cubes chicken bouillion crumbled (I use soup base instead)
6 potatoes cubed
2 clobes garlic minced
1 large white onion chopped
3 cups chopped carrots
2 (15 oz) cans of corn
2 (15 oz) cans of peas, or frozen
2 C chopped fresh green beans
1/2 C butter or margarine
1/2 C flour
3 C milk
1 pound cheddar cheese, grated or cubed
In a large pot over medium heat, combine water, bouillion, potatoes, and garlic. Bring to a boil, then stir in onion, celerey, and carrots. Reduce heat and simmer 15 minutes. Stir in corn, green beans, and peas and continue to cook on low heat.
Meanwhile, in a medium saucepan over medium heat, melt the margarine. Whisk in flour all at one time to form a roux, and let cook 10 seconds. Whisk in milk a little at a time, and cook, stirring until mixture is thick and bubbly. Stir in cheese until melted. Add to soup pot with other ingredients. Stir well and heat through.
Cheddar Chowder
7 C water
9 cubes chicken bouillion crumbled (I use soup base instead)
6 potatoes cubed
2 clobes garlic minced
1 large white onion chopped
3 cups chopped carrots
2 (15 oz) cans of corn
2 (15 oz) cans of peas, or frozen
2 C chopped fresh green beans
1/2 C butter or margarine
1/2 C flour
3 C milk
1 pound cheddar cheese, grated or cubed
In a large pot over medium heat, combine water, bouillion, potatoes, and garlic. Bring to a boil, then stir in onion, celerey, and carrots. Reduce heat and simmer 15 minutes. Stir in corn, green beans, and peas and continue to cook on low heat.
Meanwhile, in a medium saucepan over medium heat, melt the margarine. Whisk in flour all at one time to form a roux, and let cook 10 seconds. Whisk in milk a little at a time, and cook, stirring until mixture is thick and bubbly. Stir in cheese until melted. Add to soup pot with other ingredients. Stir well and heat through.
Honey Curry Chicken
This recipe comes from my brother in law's mother. We eat it over rice.
Honey Curry Chicken
1/2 C Honey
1/4 C mustard
1/2 tsp curry powder
1/3 C margarine
12 chicken thighs and legs separated, and skinned
Melt margarine. Add other ingredients. Pour over skinned chicken. Bake 350 degrees for about one hour. Baste frequently while baking.
Honey Curry Chicken
1/2 C Honey
1/4 C mustard
1/2 tsp curry powder
1/3 C margarine
12 chicken thighs and legs separated, and skinned
Melt margarine. Add other ingredients. Pour over skinned chicken. Bake 350 degrees for about one hour. Baste frequently while baking.
Hamburger Barley Soup
I actually got this recipe from television. Kathy Lee Gifford shared this recipe that her mother often makes for the grandchildren. I love this recipe, and I think it's pretty healthy.
Hamburger Barley Soup
2 lbs of ground beef
16 oz. tomatoes chopped
6 oz. tomato juice (I usually just use tomato sauce)
7 C water
1/2 C string beans
1 Green pepper, diced
1/2 C celery chopped
Salt & Pepper: 1 tsp each. (if you are squeamish, you can cut down on the pepper)
2 tsp garlic powder
2 tbl. soy sauce
1 Bay leaf
1/2 tsp. paprika
1/2 tsp thyme
1/2 C pearl barley
2 carrots sliced
1 large baking potato cubed
Brown ground beef. Add all ingredients in pot except carrot and potato. Bring to a boil. Simmer 45 minutes. Add carrots, simmer 10 more minutes. Add potatoes, simmer 20 more minutes. Enjoy!
Hamburger Barley Soup
2 lbs of ground beef
16 oz. tomatoes chopped
6 oz. tomato juice (I usually just use tomato sauce)
7 C water
1/2 C string beans
1 Green pepper, diced
1/2 C celery chopped
Salt & Pepper: 1 tsp each. (if you are squeamish, you can cut down on the pepper)
2 tsp garlic powder
2 tbl. soy sauce
1 Bay leaf
1/2 tsp. paprika
1/2 tsp thyme
1/2 C pearl barley
2 carrots sliced
1 large baking potato cubed
Brown ground beef. Add all ingredients in pot except carrot and potato. Bring to a boil. Simmer 45 minutes. Add carrots, simmer 10 more minutes. Add potatoes, simmer 20 more minutes. Enjoy!
Red-Cooked Beef Noodles
This is one of my favorite dishes, one that I ate often when I lived in Taiwan. My husband and children also love it.
Red-Cooked Beef Noodles
from: Chinese Snacks, Wei-Chuan cooking book
1 1/2 pounds rump roast of beef
Mixture 1:
2 stalks of green onion
2 slices ginger root
3 cloves garlic
Mixture 2:
1 tsp. "hot bean paste" (la do ban jiang)
1 Tbl. Black bean paste (he do ban jiang)
1/2 C soy sauce
Mixture 3:
6 C water
1/2 tsp MSG (optional)
3 sections star anise
1 1/2 lb precooked noodles
1/2 lb green cabbage (I like to use Swiss Chard, and I cut it in manageable size pieces.)
Mixture 4:
1/2 tsp sesame oil
1/4 tsp black pepper
1 Tbl. soy sauce
1 Tbl chopped green onion
6 C hot stock
1. Cut beef rump into bite-size pieces; smash ingredients in mixture 1.
2. Heat pan and 3 T. oil. Stir-fry mixtures 1 and 2 until fragrant. Add mixture 3 and beef pieces. Place this mixture in a pressure cooker and cook 30 minutes over medium heat. This is what is known as "Red-cooked beef" (I don't own a pressure cooker, so I cook it in a crock pot until the meat is tender. You could also cook it on the stove top, simmering for one hour.)
3. Prepare mixture 4 and portion into serving bowls. Add hot stock, noodles and green cabbage. Portion red-cooked beef and some of its broth on top. Serve.
Red-Cooked Beef Noodles
from: Chinese Snacks, Wei-Chuan cooking book
1 1/2 pounds rump roast of beef
Mixture 1:
2 stalks of green onion
2 slices ginger root
3 cloves garlic
Mixture 2:
1 tsp. "hot bean paste" (la do ban jiang)
1 Tbl. Black bean paste (he do ban jiang)
1/2 C soy sauce
Mixture 3:
6 C water
1/2 tsp MSG (optional)
3 sections star anise
1 1/2 lb precooked noodles
1/2 lb green cabbage (I like to use Swiss Chard, and I cut it in manageable size pieces.)
Mixture 4:
1/2 tsp sesame oil
1/4 tsp black pepper
1 Tbl. soy sauce
1 Tbl chopped green onion
6 C hot stock
1. Cut beef rump into bite-size pieces; smash ingredients in mixture 1.
2. Heat pan and 3 T. oil. Stir-fry mixtures 1 and 2 until fragrant. Add mixture 3 and beef pieces. Place this mixture in a pressure cooker and cook 30 minutes over medium heat. This is what is known as "Red-cooked beef" (I don't own a pressure cooker, so I cook it in a crock pot until the meat is tender. You could also cook it on the stove top, simmering for one hour.)
3. Prepare mixture 4 and portion into serving bowls. Add hot stock, noodles and green cabbage. Portion red-cooked beef and some of its broth on top. Serve.
Donut Holes
This recipe, which was passed down in my husband's family, comes down to us in the form of a poem. You basically add all of the ingredients in the poem, then add flour until the consistency is right.
Donut Holes
Cup of sugar
Cup of milk
Two eggs beat...
fine as silk
Baking powder..
teaspoons two
A pinch of salt
and nutmeg will do
After the above ingredients are mixed well, add flour until the consistency is somewhere between a batter and dough...like a stiff batter. Fry in medium heat oil until cooked through and golden brown, turning as needed. Place on paper towel to eliminate excess grease. Put some granulated sugar in a paper bag. Put some of the donut holes in the bag and shake to coat. Mmmmmmmm!
Donut Holes
Cup of sugar
Cup of milk
Two eggs beat...
fine as silk
Baking powder..
teaspoons two
A pinch of salt
and nutmeg will do
After the above ingredients are mixed well, add flour until the consistency is somewhere between a batter and dough...like a stiff batter. Fry in medium heat oil until cooked through and golden brown, turning as needed. Place on paper towel to eliminate excess grease. Put some granulated sugar in a paper bag. Put some of the donut holes in the bag and shake to coat. Mmmmmmmm!
Wednesday, May 13, 2009
Baking Powder Biscuits
Baking Powder Biscuits
2 C flour
1/2 tsp salt
4 tsp. baking powder
1/2 tsp cream of tartar
2 tsp sugar
2/3 C milk
1/2 C shortening. (I use either margarine, or butter flavored Crisco)
Sift together flour, salt, baking powder, cream of tartar, and sugar. Cut in shortening until course like meal. (Use two knifes to cut it in). Add milk all at once and stir with fork until dough follows in a form around the bowl. Pat and roll to 1/2 inch thickness. (If it won't hold together, add a little more milk. Instead of rolling it out, I just form it in to biscuits in my hand. I make them thicker than 1/2 inch) Bake on ungreased pan. Bake at 350 for 10-12 minutes.
2 C flour
1/2 tsp salt
4 tsp. baking powder
1/2 tsp cream of tartar
2 tsp sugar
2/3 C milk
1/2 C shortening. (I use either margarine, or butter flavored Crisco)
Sift together flour, salt, baking powder, cream of tartar, and sugar. Cut in shortening until course like meal. (Use two knifes to cut it in). Add milk all at once and stir with fork until dough follows in a form around the bowl. Pat and roll to 1/2 inch thickness. (If it won't hold together, add a little more milk. Instead of rolling it out, I just form it in to biscuits in my hand. I make them thicker than 1/2 inch) Bake on ungreased pan. Bake at 350 for 10-12 minutes.
Chicken Adobo
Chicken Adobo
1 1/2 C water
4 pds. of chicken thighs skinned
1 to 2 cloves of garlic crushed
1/2 C vinegar
1/2 C soy sauce ( I use dark)
1 bay leaf
1 TB honey
1 dried red pepper
black pepper
Put all ingredients in pot. Bring to a boil. Simmer 10 minutes without stirring. Reduce heat, cover, and simmer until cooked through, about one hour. You can stir after the first 10 minutes, but try not to stir too much. I serve this over rice. The juice is good on the rice too.
I like to eat this with stir fried cabbage.
sliced onion
cabbage sliced in thin strips
2 cloves of garlic
1 tb soy sauce
first stir fry the onion in a little oil. Then add cabbage and garlic. If the pan starts to get a little too dry, you can add more oil. When cabbage is almost tender, add soy sauce. don't over cook...you want the cabbage to have some crunch.
1 1/2 C water
4 pds. of chicken thighs skinned
1 to 2 cloves of garlic crushed
1/2 C vinegar
1/2 C soy sauce ( I use dark)
1 bay leaf
1 TB honey
1 dried red pepper
black pepper
Put all ingredients in pot. Bring to a boil. Simmer 10 minutes without stirring. Reduce heat, cover, and simmer until cooked through, about one hour. You can stir after the first 10 minutes, but try not to stir too much. I serve this over rice. The juice is good on the rice too.
I like to eat this with stir fried cabbage.
sliced onion
cabbage sliced in thin strips
2 cloves of garlic
1 tb soy sauce
first stir fry the onion in a little oil. Then add cabbage and garlic. If the pan starts to get a little too dry, you can add more oil. When cabbage is almost tender, add soy sauce. don't over cook...you want the cabbage to have some crunch.
Blondies
Here is a blondie recipe I found online. It says to put butterscotch chips in it, but I don't put anything in mine. I like them plain. I love blondies because they are moist and easy to make.
Ingredients
1/2 cup of butter, melted
1 cup of tightly packed dark brown sugar
1 egg, lightly beaten
1 teaspoon of vanilla
1/2 teaspoon baking powder
1/8 teaspoon of baking soda
Pinch of salt
1 cup of all-purpose flour
1/3 cup of butterscotch chips (chopped walnuts and chocolate chips are equally tasty)
Method
1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.
2 Add the egg and vanilla extract and whisk.
3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.
4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.
Makes 9 blondies.
Ingredients
1/2 cup of butter, melted
1 cup of tightly packed dark brown sugar
1 egg, lightly beaten
1 teaspoon of vanilla
1/2 teaspoon baking powder
1/8 teaspoon of baking soda
Pinch of salt
1 cup of all-purpose flour
1/3 cup of butterscotch chips (chopped walnuts and chocolate chips are equally tasty)
Method
1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.
2 Add the egg and vanilla extract and whisk.
3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.
4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.
Makes 9 blondies.
Mexican Rice
Mexican rice
For our family, I use this amount:
1 cup rice
1/2 c chopped onion
1 clove garlic chopped (can use powder)
1/4 cup of either tomato sauce or enchilada sauce..whichever you have ( I think enchilada sauce tastes best. If you buy a can, you can freeze the extra in a ziploc to cut chunks from to use another time.)
2 chicken bouillion cubes dissolved in a little bit of water, or 2 tsps chicken soup base
2 cups water.
Heat a pan that has a lid to it. Add some oil, and the onions garlic. When they are tender, add the rice and stir. Add the tomato sauce. Stir until the rice is coated. Add the chicken bouillion and water. Bring to a boil. Reduce heat, cover and simmer 15 minutes.
For our family, I use this amount:
1 cup rice
1/2 c chopped onion
1 clove garlic chopped (can use powder)
1/4 cup of either tomato sauce or enchilada sauce..whichever you have ( I think enchilada sauce tastes best. If you buy a can, you can freeze the extra in a ziploc to cut chunks from to use another time.)
2 chicken bouillion cubes dissolved in a little bit of water, or 2 tsps chicken soup base
2 cups water.
Heat a pan that has a lid to it. Add some oil, and the onions garlic. When they are tender, add the rice and stir. Add the tomato sauce. Stir until the rice is coated. Add the chicken bouillion and water. Bring to a boil. Reduce heat, cover and simmer 15 minutes.
Conference Cake
Mix the following together until crumbly:
2 1/2 Cups flour
1 Cup Brown sugar
1 Cup White sugar
1 tsp. nutmeg
2/3 C vegetable oil
1/2 tsp salt
Remove 2/3 Cup of the above mixture and set aside for topping.
To the first mixture, add:
1 1/2 tsp baking powder and mix well
In a separate bowl, mix:
1 egg beaten
1 tsp. baking soda
1/2 Cup water
1/2 Cup milk
Now make an indentation in the flour mixture. Add the egg/milk mixture and mix well. Put in a greased/floured 9X13 pan.
To reserved 2/3 cup of topping mixture add: 1 tsp cinnamon chopped walnuts (about a cup...or according to your likes) Sprinkle the topping mixture on top of the cake. Bake at 350 degrees for 25-30 minutes or until done.
2 1/2 Cups flour
1 Cup Brown sugar
1 Cup White sugar
1 tsp. nutmeg
2/3 C vegetable oil
1/2 tsp salt
Remove 2/3 Cup of the above mixture and set aside for topping.
To the first mixture, add:
1 1/2 tsp baking powder and mix well
In a separate bowl, mix:
1 egg beaten
1 tsp. baking soda
1/2 Cup water
1/2 Cup milk
Now make an indentation in the flour mixture. Add the egg/milk mixture and mix well. Put in a greased/floured 9X13 pan.
To reserved 2/3 cup of topping mixture add: 1 tsp cinnamon chopped walnuts (about a cup...or according to your likes) Sprinkle the topping mixture on top of the cake. Bake at 350 degrees for 25-30 minutes or until done.
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