Wednesday, December 29, 2010

Bread Pudding in the Future

I made a batch of Grandma Jone's Foundation Sweet Dough Christmas Eve and let it rise in the fridge overnight, then I made a double batch of Cinnamon Rolls Christmas Morning. Actually I made the equivalent of four 8" X 8" square pans of cinnamon rolls using one large lasagna pan and two 8 X 8 ones. Unfortunately no one ate 6 of the rolls I left at home. You see they get stale pretty fast. Today I decided to rip the 6 rolls into small pieces to make bread pudding with in the crock pot like Sandra Lee does on Food Network. This evening I ripped up the rolls and they are air drying on a piece of aluminum foil so I can make the apple bread pudding Saturday morning. I'll have to dig up a good recipe for bread pudding.

Tuesday, December 21, 2010

Balsamic Italian Dressing and Marinade

BALSAMIC ITALIAN DRESSING

I packet GOOD SEASON'S Italian Dressing Mix (or use store brand which is cheaper)

1/2 Cup Canola Oil

1/4 Cup Balsamic Vinegar

3 Tb Water

Shake up well and pour over a salad.

AS A MARINADE :

Pour salad dressing over the chicken as is or add 2 Tb Soy Sauce, a few cloves minced Garlic and 1-2 Tb Brown Sugar to the marinade if you want to and mix well before pouring over chicken or into a zip lock bag.

Cut the chicken breasts in half lengthwise. Poke the chicken with a nail type tenderizer and place in the marinade. Let marinate at least two hours, or even 4 or more. Turn chicken over after an hour and spoon marinade on top.

After placing the chicken on the grill pour the marinade in a small saucepan and add the 2 tsp sugar and stir. Let simmer for at least 5 minutes and use as a dipping sauce with the meal.

Monday, December 20, 2010

Mini Meatloaves

I needed to make something in a hurry for supper with a pound of 80% lean Ground Beef. I decided to make meatloaf but didn't want to wait an hour to bake it. I decided to make mini meatloaves instead since they only take 30 minutes to bake. . My daughter who teaches Family and Consumer Science suggested I put a depression in the tops with my thumb and fill them with BBQ sauce. She got that recipe from the KRAFT foods website.. So I did 2 like that as taste testers, I did three filled with ketchup which didn't go over as well (except by me) and 3 with cheese filling and cheese on top. IN the end it was a great thing to make for my husband's diet. I opened up a can of wax beans for his side dish. Isn't that horrible of me? I AM a lazy cook sometimes. I usually have only one side dish with a protein. And I am a 70's teenager who likes ketchup on her meatloaf.

Saturday, December 18, 2010

American Perogies or Perogie Lasagna?

12- 16 Lasagna Noodles (I cook 2 extra in case they tear)

8 oz or more shredded cheese (mild or sharp Cheddar) Maybe you'd like an extra 8 oz of cheese to sprinkle on potato layers as you assemble it?

2 Pounds Onions

3-4 Pounds Potatoes

Milk for mashing potatoes

1 Cup Butter

Directions:
Put the water on to boil the noodles to al dente.

Chop the onions and saute in the butter until soft and golden brown then set aside.

Then begin peeling the potatoes and put them on to boil until tender also. Or use instant potatoes. How much? I have no idea... I'd say 2 cups to a layer.

As soon as the noodles are done separate them on some wax paper.

Mash the potatoes, add the shredded cheese and a little milk and about a 1/2 cup of the onions. Divide into 3 or 4 equal portions and set aside.

Preheat the oven to 350-375 degrees.

Spread a large spoonful of onions on bottom of dish. Now place 4 noodles to overlap.

Spread a portion of potatoes on noodles and sprinkle with extra cheese if you wish.

Keep repeating until you use up the potatoes and noodles and optional extra cheese.

Spread the remaining onion mixture on top then cover with aluminum foil and bake for about an hour. This stays pretty hot. Wrap it up in thick towels to keep warm until served.

NOTE I use my deep sided glass Pyrex Lasagna dish for this recipe. Hey be creative. If you want more onions cook a double batch and spread some out on the potato layers, but I find 2 pounds is plenty and I still put a scattering of onions on the potato layers this time. The first time I made this I used nearly 5 pounds of potatoes and a pound of cheese and it was way too much. The one I just put in the oven was probably 3-4 pounds of potatoes. Just make sure you have 2 cups of potato/cheese mixture for each layer of noodles. I had potatoes topped with onions on top layer with 4 layers of noodles.

Wednesday, December 15, 2010

Crock Pot Bake Beans

Last night Mom called me to see if I would make a crock pot of bake beans for a funeral dinner tomorrow. I agreed but I have no 7 pound can of Furman's Pork and Beans and only a 1/2 pound of bacon which I can't spare right now. Well as usual I have the brown sugar and ketchup and onion for the sauce. Since I work day shift I just make the bake bean sauce and give it Mom the day before and she mixes it with the baked beans in the crock pot and lets it simmer until she takes it to the church in late morning. See even though I don't attend the Methodist church I grew up in I still donate "bake beans" (as I call them) to the funeral dinners and bake pies for the church suppers. Right now I'm low on funds for the bake bean supplies so mom buys them. She has to prepare it at her house anyway if it's a weekday funeral. Here's the recipe:


CROCK POT BAKE BEANS

7 Pound can Pork and Beans

1/2 Pound bacon

1 Large Onion chopped

1 Cup Brown Sugar

1 Cup Ketchup

2 Tb Mustard wet

2 Tb Worcestershire Sauce

Marjoram

Cut a pound of bacon down the center of the package and then cut one half into 1/2 inch slices. Now cook in a skillet until brown and crispy. Remove most of the bacon grease but leave about 2 TB. Now add the chopped onion and let it cook until soft and golden. Now pour into a small bowl and add the other sauce ingredients and stir well to dissolve the sugar. Make sure you taste this delicious sauce before you refrigerate it. I just LOVE this sauce! It's delicious! I should sell it!
When ready to make the sauce just mix it with the pork and beans (drain 3/4 of the sauce that the beans come in) in the crock pot set on HIGH and forget about for a while.

Saturday, December 11, 2010

Pigs In The Straw (Lazy Piggies)

2-3 Pounds Hamburger

2-3 eggs

1-2 cups Cooked Rice

1 small chopped Onion or 1 TB Onion Powder

2 cloves Garlic minced

Salt and Pepper to taste

Thyme and any other herb you like to taste.

(2) 14 Oz cans diced tomatoes or more if you like.

Onion chopped large or onion powder sprinkled on top.

Cut head of cabbage into quarters. Remove outer leaves (may be dirty) and remove core from each. Slice in 1/2" to 1 " slices and break apart into a dutch oven. Add a couple cups of water and let come to a boil. Turn down and steam 5 to 10 minutes and drain.

Meanwhile mix the hamburger, onion, garlic, eggs, cooked rice, and seasoning. Set aside.

Place half the cabbage on the bottom of a greased baking dish. Then form the meat mixture into ovals and place on cabbage. I use a dry measuring cup to keep them the same size- usually 1/3 cup. When finished place the rest of the cabbage on top and cover evenly with diced tomatoes and chopped onion too if you wish. Cover dish with aluminum foil.

Bake in a 350-375 degree oven for 1 and 1/2 hours.

Thursday, December 9, 2010

Deboning Chicken Breasts

Today I bought 9 LB 12 OZ of split chicken breasts for 99 cents a pound. 2 Family Size packages with 4 breasts in each costing $9.85 for both. After looking on YouTube for a refresher course on how to debone them, I got quickly to work. By the time I was done I had 3 meals worth of chicken breasts with 3 breasts in a package, except for one which had 2 breasts plus a breast sized bunch of scraps I managed to get off all the bones. On top of that I got 3 and 1/2 pounds of bones and skins to make broth with which I also froze. I guess it was worth all the trouble considering the boneless skinless breasts were about $4.00 a pound and selling in $20.00 packages.

NOTE: When you think about it, I paid $.99 a pound for 3 and 1/2 pounds of skin and bones and they will be made into soup. But I ended up with the same amount of breasts I usually buy on sale (Tyson boneless skinless chicken breasts for $10.00 to $12.00 for a 5-6 pound package @ $1.99 a pound).

ON-COR Classics Chicken Parmagiana

I was grocery shopping on a limited budget yet again and I needed an inexpensive quick supper to prepare and serve when I got home. Well the grocery store had these Family Size ON-COR Classics Breaded Chicken Parmigiana (6 patties) with Tomato Sauce on sale 2 for $5.00. So I bought them! It took 20 minutes to cook them in the microwave. For a side dish I had to add some Whole Grain pasta I already had on hand and about one extra cup of Meat Spaghetti Sauce I had on hand (I sieved it to remove the hamburger). My son wanted his two chicken patties on hamburger buns I had in the freezer. So I admit, it was an incomplete meal- no veggies or salad but it filled us up. I made myself regular angel hair pasta because of my IBS-C and I had a piece of bread with margarine with my suace covered pasta and chicken patty, and it was a nice light meal. I already had pureed vegetable soup for lunch so I don't feel too bad about the veggie free supper.

Tuesday, December 7, 2010

Roasted Green Beans

Roasted green beans? All the TV Chefs are roasting veggies now! Well I tried it and it did work. The beans which were tossed in Canola oil, salt and pepper first were drier of course and the flavor was unlike anything I ever had before bean-wise. But they got too dark in spots because I left them in too long by baking them for 25 minutes at 425 degrees.

Sunday, December 5, 2010

Turkey Meatball Vegetable Soup- IBS Friendly

3/4 Pound Turkey meatballs (Optional)

4 Cans Chicken broth

2 Stalks Celery Finely chopped

1/2 Onion finely chopped

2 Carrots finely chopped

1 Sweet Potato/Yam cubed small

2 med Red potatoes cubed small

2 Cups Green beans frozen.

1/2 tsp Mrs. Dash original

I made up my turkey meatballs and baked them 1/2 hour before adding them to the crock pot which was already filled with sauteed onion,celery and carrots, and the potatoes. I de-glazed the jelly roll pan I baked the meatballs on with some of the hot broth from the crock pot. It turned the broth a nice brown color.

NOTE: Last time I made this I omitted the turkey meatballs and pureed the soup. also added 2 cups pureed roasted butternut squash to the soup to improve the flavor.

Saturday, December 4, 2010

Crock Pot Chili

1 Pound Ground Beef browned and drained

1 quart tomatoes pureed

1 can petite diced tomatoes

Large can Red Kidney Beans- don't drain

1 10 oz can Campbell's Tomato Soup

1 10 oz can Rotell Chilies and Tomatoes

4 cloves minced garlic

1 Tb Onion powder

1 tsp Mrs. Dash original

1 Tb Worcestershire Sauce

1 Tb Brown Sugar

Throw it all in the pot and cook on high about 5 hours and turn down to low until serving time.

Tuesday, November 30, 2010

Roasted Butternut Squash

I'm roasting butternut squash right now in a 400 degree oven. Peeled, cubed and tossed in canola oil, salt and pepper. After a half hour it's not caramelized yet, just leaking juices and the thick pieces are not tender. I let it in another 20 minutes to see what happens. I plan on ricing it with my hand ricer when it cools and then freezing it.

Saturday, November 27, 2010

Vegetable Soup

I have a pot of Vegetable Soup cooling on the stove right now. It has the Merepoix base- (onions, celery and carrots) in 4 cans of chicken broth...then I added a cup of white potato cubes, a cup of frozen green beans and about 2 cups of Yams or Sweet Potatoes. I plan on pureeing the soup once it's cool. I know I am going crazy about the pureed soups but it really does help my digestion. If I were to add chicken to it, I would NOT puree it. I'd add it last and let the chicken pieces float in the puree.

Thursday, November 25, 2010

Roasted Sweet Potatos for Thanksgiving

Peel a sweet potato or two and cut into 3/4 -1 inch cubes. Toss with 3 TB Canola or Olive oil, salt and pepper and bake on a jelly roll pan at 425 degrees for 25 minutes. Remove from oven and flip the potatoes over and bake another 15-20 minutes to help caramelize the potatoes.

This is a favorite IBS menu item.. it's full of antioxidants and soluble fiber.

Wednesday, November 24, 2010

Pumpkin Bars

4 Eggs

1 and 2/3 Cups Sugar

1 Cup Veg. Oil

2 Cups Pumpkin

2 Cups Flour

1 tsp B. Soda

1 tsp b. Powder

1 and 1/2 tsp Cinnamon

1/4 tsp Ginger

1/8 tsp Cloves

1 tsp Lemon Juice

1/4 tsp Salt

Combine eggs, lemon juice, sugar, oil, and pumpkin until light and fluffy.

Mix flour, b. soda and spices. Stir into wet ingredients. Bake in 350 degree oven for 35-40 minutes. Or 25 minutes approx. for cupcakes.

NOTE: Cream cheese icing is a great on this. I usually leave baking powder out of a recipe and use baking soda and an acid such as vinegar or lemon juice instead.

CREAM CHEESE FROSTING

8 OZ Cream Cheese

1 stick Butter

2 tsp Vanilla

3 Cups 10X Sugar

Monday, November 22, 2010

What is VOSK?

When my mother was a young girl her mother made a salad dressing and they called it VOSK which stood for equal parts of Vinegar* Oil* Sugar* Ketchup. My son had some at my parents and liked it so I made up a bottle of my own (which has yet to be used). You see it's VERY sweet. It would taste much better with balsamic vinegar to give it some depth and with only half the sugar and even then it's still going to be sweet.

Friday, November 19, 2010

Friday Pizza

We usually have pizza on Fridays. Since we are budgeting I make it myself. I'm not too sure this saves us any money you know? So anyway after work today I'll come home and make the pizza dough and brown the sausage. Since my husband is on a badly needed diet I won't be making sausage pizza anymore. Even my son says his jeans are getting tight around the waist. I'm the only one in the family who lost weight recently. I'm down 3 pounds. I weigh 180 pounds naked, on a good day. That's much better than the 195 I weighed over a year and a half ago when diagnosed with Irritable Bowel Syndrome.

So I can start making less goodies. Less cakes and cupcakes and brownies for the guys to snack on. Yes I eat them too but much smaller pieces and less often. Of course I'm gonna be making Thanksgiving pies next week. I'll have to thaw out my pumpkin puree.

My birthday is Black Friday this year! Will you catch me shopping? NO WAY! I won't go downtown for the next month unless my son is driving me.

Wednesday, November 17, 2010

A Treasure in the Fridge?

I was cleaning out my fridge a little today.. you know to make room for the grocery order tomorrow?.. Well... what I thought was an old bowl of New England clam chowder was really a small bowl of Sausage gravy I made Saturday! I plan on having it over English muffins for breakfast tomorrow and Friday! Happy, happy , joy, joy!

The Power of Black Pepper

Just remember.. if you put too much black pepper into a pot of soup you can't take it out if it's too spicy! I ruined a pot of Puree of Carrot soup that way recently.

Saturday, November 13, 2010

Mirepoix Soup?- IBS Friendly

Mirepoix (pronounced /mɪərˈpwɑː/ meer-PWAH, French pronunciation: [miʁəˈpwɑ]) is the French name for a combination of onions, carrots, and celery (either common pascal celery or celeriac). Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces. The three ingredients are commonly referred to as aromatics.

Similar combinations of vegetables are known as holy trinity in Creole cooking, refogado in Portuguese, soffritto in Italian, and sofrito in Spanish.

NOTE: The above definition was taken from Wikipedia.



I made some delicious BUTTERNUT SQUASH SOUP last weekend. I made a nice Mirepoix soup base and added some pototoes to the broth also as the recipe called for. The thing is, when I pureed the veggies they tasted delicious and I wanted some mnore but I had to use it for the Butternut Squash Soup. Today I decided to make some MIREPOIX SOUP out of the classic trio plus adding potatoes. So I have just that simmering on the stove right now. Except I added lots of extra carrots since I love them so much. Maybe this is really CARROT SOUP!

1 Large Onion chopped

3 Stalks celery chopped

2 Pounds carrots Chopped

3 Medium Potatoes Peeled and cubed

3 Cans Chicken Broth

1 tsp Mrs. Dash Original

Salt and pepper to taste

After the veggies are tender I will puree the soup. I can't help it! I like pureed soups and it's better for my digestion if I do since I have IBS-C.

Friday, November 12, 2010

Sausage Pizza

I'm making sausage pizza tomorrow evening. It's not cheap to make! $5.00 for one pound of store brand whole milk mozzarella cheese, $4.00 for a pound of Bob Evans Sausage, (I prefer Hatfield but I 'm giving Bob Evans a try). And then there's the makings for the pizza crust which isn't too expensive. So I figure it's costing me $10.00, not counting the gas for the stove to brown the sausage and the oven.

Tuesday, November 9, 2010

Butternut Squash and/or Sweet Potato Soup- IBS Friendly

5-6 Lbs Butternut Squash, peeled and seeded and cubed

1 or more Sweet Potatoes, peeled and cubed  (Optional)

1 Large Onion, chopped small

2 small stalks of Celery chopped small/sliced thin

2-3 Tb Canola Oil, Olive Oil or Butter if you prefer

10 Cups Chicken Broth or  3 TB Better Than Bouillon Chicken and 10 cups water
                                  
1 clove of Garlic minced (optional)

1 tsp Salt, pepper to taste

Set a 6 Qt crock pot on high and add the broth, then peel, seed and cube the butternut squash and peel and cube the Sweet Potatoes- add to the pot. Sometimes I make a whole pot of Sweet Potato Soup using the same recipe.

You can saute the onions and celery together, and add half to the pot if you wish, but the celery will not be very soft unless it cooks in the broth, so I caramelize the onions separately and save half to add back in after I puree it. I love biting on a caramelized onion while eating it.

After about 5-6 hours of cooking on High, the squash and sweet potatoes should be tender enough to puree, I use a heavy duty blender. If the soup is too thick add a cup of broth, if too thin, it will thicken as it sits in the fridge and some of the liquid evaporates. I can eat this all week on my soup diet and the soluble fiber is great for people with IBS, and it's full of antioxidants..

I serve with a pat of butter, or add a few TB  of butter while reheating a large amount of soup. This recipe makes 4 quarts of soup. I always freeze some in single portions,.

Saturday, November 6, 2010

Turkey Burgers

I turned 1 and 1/2 pounds of 85/15 ground turkey into 7 turkey burgers this morning. Today I didn't have the Mrs. Dash Original so I used Mrs. Dash Italian Medley in the mix. I added Panko bread crumbs just to use them up. I hope they soften well. As usual I added an onion chopped and 5 cloves garlic minced, and about one egg white for each 1/2 pound of turkey. I omitted the milk this time and formed the burgers on a greased jelly roll pan. Using my food scale for approximate 1/4 pound burgers. Here's my now revised recipe:

TURKEY BURGERS

1 & 1/2 Pounds Ground Turkey

1/2 tsp Mrs. Dash Original or any other seasoning you prefer.

5 large cloves of Garlic minced

3 egg whites

Small Onion finely chopped

1/2 Cup Italian Bread Crumbs


Mix all the ingredients and form into burgers on a oil sprayed jelly roll pan. The meat mixture is so soft I have to do it that way and then freeze them before I Freezer bag them.

NOTE: Although I'm pretty laid back when it comes to the rest of my life, I like to measure things when I cook and bake. I have an 11 Pound food scale I use for weighing ingredients for my handmade soaps and I like to use it to make sure all my burgers weigh 4 ounces approximate.

Buffalo Chicken Pizza on the Menu for Sunday

Tomorrow I plan on making Buffalo Chicken Pizza. I already cut two boneless breasts in half lengthwise and tenderized and baked them in Balsamic Italian Salad Dressing for 20 minutes at 400 degrees. Tomorrow I will soak the chicken sliced thin, in the hot sauce for at least an hour while I prepare the pizza dough.

Friday, November 5, 2010

Apple Pies for the Church Dinner Tomorrow

Every year I make pies for the church's Thanksgiving type dinner in November. It's not like I go to the Methodist church I was raised in- (much to my parent's disappointment), but I still bake for all their church dinners. I live in a very small town of 95o or so residents, and I'm kinda famous for my pies. I can't help it.. I use Aunt Annie's pie crust recipe and her method for making it so it's very flaky! Here's Aunt Annie's pie dough recipe:

AUNT ANNIE'S PIE DOUGH

2 Cups Flour (I use unbleached all purpose)

3/4 Cup Crisco

1 tsp Salt

6-7 TB Ice water (loosely) I like a wet dough and may add more.

Aunt Annie always instructed me to stir in the salt to the flour and then add half the Crisco to the flour and rub it between your fingers until you can barley tell it's there. Then add the remaining Crisco and again rub between the fingers until it forms pea sized clumps. The ice water and TOSS loosely then check for wetness.. if it seems too crumbly add a few more Tb water. Then I run my fingers through the mass to see how wet and pasty it looks. Then I divide into two equal balls and place on plastic wrap THEN fold one side over and flatten into a nice disc. After that I wrap up the rest and form solid edges on the discs. Then I refrigerate for at least an hour before I roll out. Of course I have to have the filling prepared before rolling out the dough.

NOTE I usually end up making large 10" pies so I use this recipe I created for Aunt Annie's:


LORRAINE'S LARGE PIE DOUGH RECIPE

3 Cups Flour

1 slightly rounded tsp salt

1 Cup Crisco plus 2 TB

3/4 Cup Ice water (approx.)

Prepare the same way. And make sure you make some nice Pie dough cookies with the left over dough.

PIE DOUGH COOKIES

Take a ball of left over pie dough and roll out to a thin rectangular shape. Spread some soft margarine or butter on top and sprinkle liberally with very strong cinnamon sugar then roll up and cut like you do cinnamon rolls and place cut side down on a well greased glass dish and bake about 25 minutes or so until the center is baked.

Tuesday, November 2, 2010

Yeast Pancakes

1 Egg

1/2 tsp Salt

2 Tb Sugar

1 tsp dry Yeast

1/2 Cup Milk (lukewarm)

1 & 1/2 Cups Flour- plus a TB if batter seems too thin

2 Tb Shortening or Vegetable Oil

Beat egg and sugar, oil with mixer or by hand- add warm milk.

Proof yeast in 1/2 Cup warm Water with a tsp sugar stirred in.

Pour both mixtures in bowl and add flour and salt and beat at low speed until smooth batter forms.

Allow to rise 45 minutes or until bubbly.

Stir down batter, and let sit 20 minutes then cook on hot greased griddle as usual.

Store in fridge 2-3 days.

NOTE: You will need to double this recipe for a large family. Remember to use a large bowl as the batter will rise.

Monday, November 1, 2010

Creamy Fish Chowder

1 Envelope Leek Soup Mix

2 Cups Water

8 OZ Cod or Haddock or Canned Salmon

1 and 1/2 Cups Half and Half or a Can of Evaporated Milk

Mix soup mix and water in a crock pot and cook on High for one hour.

Add fish and cook another hour on high. Add half and half and any seasoning you prefer.

Let it cook another 1/2 hour or so before serving

Sunday, October 31, 2010

My New Pulled Pork Recipe is Top Notch

CROCK POT PULLED PORK

2 & 1/2 lb or larger Pork Butt (I SOMETIMES GET Porketta but rinse off most of the seasoning.)

1 Cup Italian Dressing. (I made my own with Good Seasons using Balsamic Vinegar)

1/2 - 3/4 Cup Brown Sugar

1 Chopped Onion or 1 TB Onion Powder

3-4 Tb Prepared Mustard

3-4 TB Worcestershire Sauce

1 tsp salt

1 TB Liquid Hickory Smoke

Place pork butt in crock pot and mix the remaining ingredients and pour on top of butt. Allow to cook on High for at least 6 hours before checking for tenderness. A larger Butt will take longer of course. After pulling pork apart cook on High for another hour before serving. Continue to break the pulled and sliced meat up in that excellent juice! Turn pot to low until serving time.
NOTE: I just created this recipe after looking at several online. It’s a combination of several recipes, plus my own tweaks. Remember add or omit anything you want!

Sunday, October 17, 2010

Crock Pot Spaghetti Sauce

I have a crock pot of spaghetti sauce going right now. Here's the rather simple, generic recipe;

SPAGHETTI SAUCE

1 LB Ground Beef Browned OR made into meatballs using your favorite recipe. You don't HAVE to bake the maetballs first. I've added them raw once even though it's not the norm..

3 (12 oz) cans of Tomato paste

6 cans of Water

2 Tb Olive Oil

1 heaping Tb of Onion Powder, (I would prefer chopped onion BUT...)

4 large garlic cloves minced

1 tsp each of dried Basil, Marjoram, and Thyme

2 Tb Brown Sugar

Stir the tomato paste and water until smooth with a whisk in the crock pot before adding the remaining ingredients and cook on high heat at least 4 hours before turning it to low until serving time.

NOTE: Omit the third can of tomato paste and add 2 cans of diced petite tomatoes and any other spices or veggies for Marinara sauce. Did you notice I don't use Bay Leaves? I haven't for years.. perhaps I should buy some and try them out in some recipes.

Friday, October 15, 2010

Soft Chocolate Chip Cookies

These cookies are delicious, but they don't age well, perhaps from the margarine added? Eat them up right away- within a week. If not freeze them until you do. I got this recipe from my employer. I have a batch of this cookie dough sitting in my fridge right now.

SOFT CHOCOLATE CHIP COOKIES

2/3 Cup stick Margarine softened

2/3 Cup Crisco

1 Cup Sugar

1 Cup Brown Sugar

2 eggs

2 tsp vanilla

3 and 3/4 Cups Flour

1 tsp Baking Soda

1 tsp Salt

12 oz. bag Chocolate Chips.

Cream the fats, sugars, eggs and vanilla with a hand mixer. Stir together the dry ingredients and add them to the fat/sugar mixture 1/2 at a time. Now mix well and then add the chocolate chips last. Refrigerate at least an hour or even overnight before baking at 375 degrees for 8 minutes. Do NOT use an airbake pan as it affects the way the cookie spreads out! (I know this may sound crazy, but it's true!)

Thursday, October 14, 2010

Cocoa and Toast - An Old Childhood Memory

When I was a teenager I remember eating Hot Cocoa and Toast every morning for breakfast while I was in high school, and you know we always dipped our margarine saturated toast into the cocoa before we took a bite. Mom used to make her own cocoa mix from scratch using Nestle Cocoa mix, Carnation Instant Milk and Coffee Mate.

I remember all four of us girls going with Mom to the local Commercial Bread Bakery to get the day old bread. Mom would come home with at least a half dozen loaves plus a loaf of Roman meal Bread for dad. You know why? Us girls ate a lot of bread, especially me and my sister Janet. Why I remember eating 4 slices of toast every morning for at least 2 years until I got sick of it. Back then mom used to buy these big one pound blocks of margarine that we buttered our toast with.

As I got older I learned to love the taste of hot cocoa from scratch using reconstituted Carnation Evaporated Milk and real Hershey's Unsweetened Cocoa Powder and sugar. I also learned to love the taste of real butter on my toast. But I now know that the PRIMO toast for dipping in my "from scratch" cocoa is my own homemade bread sliced thin for extra crunch! So you see I relive my old childhood memory of Cocoa and Toast almost every time I make a batch of homemade bread and happen to have a can of evaporated milk in the cupboard.

Wednesday, October 13, 2010

Sausage Gravy

1 Pound Sausage (I prefer Hatfield in a tube, or Jamestown in a tube, but have used the 12 oz tube of Jimmy Dean Sausage)

2 rounded TB flour

3 Cups milk or 1 (12 OZ) Can Evaporated Milk and 1 Can Water

Season to taste.

Brown the sausage so it's so dark bits and pieces stick to the bottom of your cast iron skillet. Drain all but 2 TB or so fat

Mix in the 2 rounded Tbs flour and let cook for a minute, then add the milk and water and stir until it thickens. If it's too thick add a 1/4 milk or water.

NOTE: The first time I had sausage gravy over buttermilk biscuits was at Marty's Diner on Route 6 but it's closed now. Bummer!

Pasta E Fagioli

I got this recipe from TOP SECRET RECIPES website 7 years ago. Of course I customized it! Here’s MY recipe and below it will be the one from the website.

My PASTA FAZOOL : )

1 Pound Ground Beef

3 – 4 Cloves garlic Minced

2 Cans Beef Broth

12 OZ Can Tomato Paste

2 Cans Water

2 15 OZ Cans Diced Tomatoes

1 15 OZ Can Kidney Beans

1 15 OZ Can Canaloni or Great Northern Beans

1 Cup Celery shredded in salad shooter

1 Cup Carrots shredded

1 TB Balsamic or White Vinegar

1 tsp Sugar

1 tsp marjoram

1 tsp basil

1 tsp salt

1/2 tsp pepper

1 tsp thyme

1 TB Onion Powder

8 OZ Pasta – d itali or your favorite

DIRECTIONS

Brown ground beef and drain then add to crock pot with remaining ingredients. Let cook on high for 4 hours, after it comes to a simmer, on low for 8 hours. I cook pasta separately and add to serving bowl so it doesn’t get mushy.

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

TOP SECRET RECIPE’S PASTA E FAGIOLI

1 pound ground beef

1 small onion chopped

1 large carrot julienned (1 Cup)

3 stalks celery juleinned (1 cup)

2 cloves garlic minced

2 14.5 oz cans diced tomatoes

1 15 Oz can red kidney beans with liquid

1 15 oz can great northern beans with liquid

1 15 OZ can tomato sauce

1 12 Oz can V-8 juice

1 TB white vinegar

1 & 1/2 tsp salt

1 tsp oregano

1 tsp basil

1/2 tsp pepper

1/2 tsp thyme

1/2 pound pasta d itali

Cook the same way as my recipe and add the pasta last cooking to your preference.

Crock Pot Rice Pudding

I made the Crock Pot Rice Pudding today. It took 4 hours for the rice to cook up tender. Then I mixed a 1/2 can of Evaporated milk with the sugar, eggs and vanilla and whisked 4 ladles of the hot rice/milk into the egg mixture to temper it. Then I poured the warm egg mixture back into the crock pot. The pudding did thicken to a rather thin mixture but I knew from past experience that the rice puffs up even more as the mixture cools and sets up in the fridge. I imaging it wouldn’t hurt to cook the pudding one hour instead of a half hour after adding the egg/sugar mixture. I sprinkled cinnamon on top of the pudding as it was cooling and placed a piece of plastic wrap on the surface of the pudding so a skin wouldn’t form. It is thickening up nicely. I just had to eat some even though it’s not quite set yet but noticeably thicker… it was delicious.

NOTE: It beats cooking it on the stove with a heat diffuser and having it stick and burn on the bottom of the pot, Like i used to in the good old days.

CROCK POT RICE PUDDING

Place these ingredients in 4 and 1/2 qt crock pot and stir let cook 4 hours on high:

1/2 gallon Whole Milk

1/2 Can Evaporated Milk (3/4 cup)

3/4 Cup plus 2 TB Medium Grain Rice (I used River brand)

1/2 tsp Salt

Now mix these ingredients in a medium-sized bowl:

1/2 can (3/4 cup) Evaporated Milk

1 Cup Sugar

3 eggs

2 tsp Vanilla

Now take 4 ladles (2 Cups) of the hot rice/milk and whisk into the egg/sugar/milk mixture very slowly to temper the eggs. Then pour the warm egg mixture back into the crock pot and stir well. Now leave the cover on and cook pudding with lid still on for 1/2 hour at least, although I imagine 1 hour wouldn’t hurt. Stir mixture every 15 minutes or so. The pudding is rather runny but the rice puffs up as it cools and thickens the pudding. I suppose after it is thickened you could bake it in a greased lasagna dish if you want a browned skin on top. Either way sprinkle the bowls/dishes of pudding with cinnamon before baking, cooling or serving.

NOTE: If you want to add raisins do it after you pour into your glass dish or bowl. Probably 1/4 to a 1/2 cup.


Pumpkin Puree - Discussion

Every fall I buy at least 8 pie pumpkins and make my own pumpkin puree for pies. Here’s my methods for preparing the puree:

For the past 10 years or so I have cooked my pumpkin in a pressure cooker, then I scoop the flesh from the rind and puree in my cone-shaped ricer. Do NOT peel your pumpkins! I manage to cut up my thumb every time I do. I found it much easier scrub the outside of the pumpkin and break off the stem if possible, then I cut my pumpkins in half and then quarters and then eighths and then to cut those in half! Then I remove the seeds and pulp with a spoon or paring knife and drop them into a pressure cooker with the handled perforated insert that goes in the bottom. I add a 1/2 inch of water and place the lid and steam vent regulator on the top. After it comes up to steam I turn down the heat to medium and let it cook 10 minutes. Then I quick cool it under cold running water to remove the lid and then place the cooked pumpkin in a bowl to cool while I fill the cooker with another pumpkin or two. I usually do this over and over again until I get a huge bowl of cooked pumpkin, enough to make at least 12 cups of pumpkin puree. I puree the pumpkin in my cone-shaped ricer with its wooden pestle or my equally effective plastic hand held ricer with interchangeable disc, (One of my favorite kitchen gadgets). I do have to rinse it between batches to remove the stringy pulp from the holes.

Now I have an alternate method that requires less stress, but it takes longer and probably uses less energy. This is the crock pot method. I prepare the pumpkin the same way but place the cubed pumpkin in my crock pots and let them cook on high 3-4 hours in a cup of water. Then I scoop the pumpkin from the rind and puree or rice it. I did this with butternut squash and it works wonderfully. I am definitely going to prepare pumpkin this way very soon. There seems to be a huge pumpkin harvest this year at the local farmer’s pumpkin patch.

Crock Pot Pulled Pork

2 & 1/2 lb or larger Pork Butt (I had a Porketta but I rinsed off most of the seasoning.)

3/4 – 1 Cup Italian Dressing. (I made my own with Good Seasons using Balsamic Vinegar)

1/2 Cup Brown Sugar

1 Chopped Onion or 1 TB Onion Powder

2 Tb Prepared Mustard

2 TB Worcestershire Sauce

1 tsp salt

1 TB Liquid Hickory Smoke

Place pork butt in crock pot and mix the remaining ingredients and pour on top of butt. Allow to cook on High for at least 6 hours before checking for tenderness. A larger Butt will take longer of course. After pulling pork apart cook on High for another hour before serving. Continue to break the pulled and sliced meat up in that excellent juice! Turn pot to low until serving time.

NOTE: I just created this recipe after looking at several online. It’s a combination of several recipes, plus my own tweaks. Remember add or omit anything you want!

Thursday, September 23, 2010

Beef Pot Pie

Yesterday I made beef stew from a small London Broil. I pressure cooked the browned beef cubes with some onion powder and finely diced celery and a can of chicken broth for 15 minutes. Then I cooled the pot under cold running water to let down the steam and removed the lid. Next I added fresh carrots diced small, 8 OZ frozen corn, 8 OZ of frozen green beans, 8 OZ of frozen mixed veggies which I cooked for 15 minutes before adding the 4 potatoes, peeled and diced small which I cooked about 15 minutes. The stew was so thick and broth-less that I added water for more gravy and some Oil Rue to thicken it. I would have preferred to add 2 cans of beef broth in the beginning but I had none, so I added water to the broth when I added the veggies.

I had planned on making the beef stew into a beef pot pie yesterday and had made a batch of two crust pie dough (adding an egg since it was savory pie), but that idea got side railed when Mom got company I haven’t seen in a while, so I refrigerated the beef stew and made the beef pot pie as soon as I walked in the kitchen after work today. It is baking right now!

Swedish Pancakes for Breakfast

I was watching DINERS, DRIVE INS and DIVES last night and Guy visits this cool Swedish, Danish, Netherlander restaurant. The first thing the owner made was SWEDISH PANCAKES. I make Swedish pancakes about 4 times a year.. I LOVE them. IN high school we made French Crepes and I thought they were so primo I got one of those Teflon coated crepe pans for Christmas that year. You know the kind where you dip the hot pan in a pie plate full of batter? Needless to say I tired of that cooking method quickly. By the time I was married 3 years later I was using a Teflon coated skillet for crepes. My love for crepes has not lessened at all over the 3 decades.. (I graduated in 1976). Nope I still love crepes but I found a Swedish Pancake recipe about 10 years ago that I love even more, and because they are a thicker pancake they are less likely to rip when flipping! There is more flour in a Swedish pancake recipe, otherwise the two recipes are the same: Milk, eggs, flour and a fat. Except I use canola oil instead of butter in the recipe for health reasons.I add vanilla too once in a while. I got this recipe off the internet last night that’s very similar to the one I have been using even down to the canola oil. Of course I only make half a recipe for myself.

SWEDISH PANCAKES

2 Cups Milk

4 Eggs

2 Tb Canola Oil

1 and 1/2 Cups Flour

3 TB Sugar

1/4 tsp Salt

Mix all ingredients in a blender until smooth. Then cook 1/4 Cup in an oil sprayed 8 inch skillet. Spray skillet between each pancake and swirl batter to cover bottom and edge of pan. Turn when lacy brown.

NOTE: I fill with warm strawberry freezer jam.

Sunday, September 12, 2010

Cinnamon Buns or Sticky Buns

CINNAMON BUNS

1 and 1/2 pounds of Bread Dough or Sweet Dough

2-3 TB melted Butter

1/3 Cup Brown Sugar

2 tsp to 1 TB Cinnamon.. it's hard to judge.. to your liking.

Roll out dough thinly in a rectangle.

Spread the melted butter even over the dough, leaving 1 inch uncovered along the long sides.

Sprinkle Brown Sugar over the butter layer and rub all over dough to cover evenly.

Sprinkle cinnamon evenly over the sugar layer.

Roll into a log and slice into 1" thick slices. Place in a well greased 9' X 9" baking dish. I prefer glass, but you can use anything.

Let rolls raise until doubled in bulk, at least one hour. Bake in 375 degree oven for 40 minutes. Top will be dark brown.

Turn rolls onto a jelly roll pan or large plate then flip onto a oil sprayed piece of aluminum foil to cool. In other words you want the browned side up. Let cool a few minutes before drizzling a good amount of glaze on top, so they look well iced.

GLAZE

1 Cup 10 X sugar

2 TB Milk or 1/2 and 1/2

1 tsp Vanilla optional.

Stir well and drizzle on rolls before serving.


STICKY BUNS

For Sticky Buns use the same recipe except you distribute these ingredients on the bottom of the baking dish:

1/3 Cup brown sugar,

4 TB melted butter/margarine and

2 TB water.

Then lay the sliced rolls on top. Allow to rise and bake the same way, at 375 degrees for 40 minutes, except flip the buns into a well greased piece of tin foil so the sticky side stays up. Use the foil to wrap the buns up in. OMIT THE ICING GLAZE.

Grandma H's Bread Recipe As Given to Me in 1974 (1/2 Recipe)

5 and 1/2 Cups Water

1 Large Cake Yeast or 3 Pkgs Dry Yeast

Small Cup Sugar (About a rounded half cup)

2 and 1/2 Tb Salt (I use 1 and 1/2 Tb salt)

2 Lg Heaping Tb Crisco (or 3 Tb Canola or olive oil.)

5 Pound Bag Bread Flour

Mashed Potatoes (Optional, about 2 cups)

When I add mashed potatoes I get one more loaf of bread out of this recipe. I also cool down the potato water to lukewarm and use it in the recipe.

Proof yeast in 1 Cup Lukewarm Water/potato water with a tsp sugar added. After about 5 minutes it should be bubbled up nice.

In a large bowl add the Crisco, salt, sugar and remaining water and mashed potatoes. Now pour in the yeast water and mix well, then add the flour a cup or 2 at a time until it pulls way from the bowl and forms a ball. I usually don't use a mixer since the dough is so heavy, I do this all with my hands. Now you can knead it on the table or counter until smooth. (About 200 turns).

Place the dough in a large greased or oil sprayed bowl. Spray the dough also and cover with a clean cloth or plastic wrap and let raise until doubled in bulk. Meanwhile grease the bread pans and set aside.

Turn the raised dough ball onto a floured counter or table and divide into 5-6 equal balls. I usually use a food scale to make sure they weigh the same, about 1 and 1/2 pounds each. Now at this point you can make some cinnamon buns with one of the balls.

Knead the bubbles out of each ball and form into a loaf and place in the greased bread tins. Take a dinner fork and poke the dough all over about 1/2 inch apart to pop any big bubbles in the dough. Now grease or oil spray the top of the loaves and let them raise until 1 inch above the top of the pans.

Bake in a preheated 350-375 degree oven for 35 minutes at least. Until dark brown on top and medium brown on bottom. Loaf should sound hollow when tapped with finger. I bake at 375 degrees by the way. cool on a baking rack for 2-3 hours before wrapping up.

Grandma H's Original Homemade Bread Recipe

2 and 1/2 Quarts lukewarm Water

1 Large Cup Sugar

1 and 1/2 Tb Crisco

2 Tb Salt

1 Yeast Cake

10 lb. Flour

Mix until real stiff. Round up nice and grease with Crisco. let raise 1 hour. Put in tins and grease tops again. Let raise 1 hour in tins. Make 45 minutes at 350 to 375 degrees.

NOTE: Grandma had 4 sons and one daughter. I imagine the boys especially ate a lot of bread. Can you imagine 10 cups of water in that recipe? I suppose this was also her mother's bread recipe.
I will also give you her revised recipe she gave me when I was 15 years old and just learning how to make bread.

Tuesday, August 31, 2010

Leftovers are now Pasta Salad

What do you do with leftovers? I usually eat them as separate parts of a whole meal- as an entree and a side-dish, but lately I've been making pasta salad. Here's what I did today: I took Sunday's leftover chicken salad and added yesterday's grilled veggies which I chopped, and today's angel hair pasta. Then I added a heaping Tb mayonnaise, 1 TB Italian salad dressing, one tsp sugar, some salt and pepper to taste and now I have two servings of delicious pasta salad.

Monday, August 30, 2010

Turkey Burgers/Turkey Loaf -IBS

1 & 1/2 Pounds Ground Turkey

1/2 tsp Mrs. Dash Original

5 large cloves of Garlic minced

3 egg whites

Small Onion finely chopped

1/2 Cup Italian Bread Crumbs


Mix all the ingredients and form into burgers on a oil sprayed jelly roll pan. The meat mixture is so soft I have to do it that way and then freeze them before I Freezer bag them.

NOTE: Although I'm pretty laid back when it comes to the rest of my life, but I like to measure things when I cook and bake. I have an 11 Pound food scale I use for weighing ingredients for my handmade soaps and I like to use it to make sure all my burgers weigh 4-5 ounces.

Sunday, August 29, 2010

Buffalo Chicken Pizza***

Using my pizza dough recipe* make the dough as directed. Here is the topping recipe:

BUFFALO CHICKEN PIZZA TOPPING

2 large Boneless Chicken Breasts cut lengthwise

1 to 1 and 1/4 Cups Hot Sauce

1 Pound Shredded Whole Milk Mozzarella Cheese.


Season chicken breast strips and bake in a 400 degree oven for 20 minutes. I prefer to tenderize the chicken with my Nail type tenderizer and pouring some Italian dressing on top first. Let chicken cool before cutting in thin slices like a loaf of bread. Then let the chicken soak in the hot sauce until you make up the pie. NOTE: If you use Crystal Hot Sauce you may want to thicken it over medium heat with 1 TB cornstarch before adding the chicken pieces.

Preheat oven to 450 degrees

Place rolled out dough on oil sprayed and corn meal sprinkled pizza pan. Then also spray the pie before adding the toppings.

Sprinkle half the cheese on the pie. Next distribute the Chicken pieces and sauce before sprinkling on the remaining 8 oz of cheese. Let bake for 20 minutes at 450 degrees. Let pie cool 8-10 minutes before cutting.

Sponge Starter for Pizza and the Dough Recipe

PIZZA DOUGH SPONGE STARTER

Makes one 16" pie. Start this the morning you are making the pizza.

Pizza Dough Starter

1 TB Honey

1 tsp dry yeast

1 Cup Warm Water

1 & 1/2 Cups Bread or Unbleached Flour.

In a large bowl mix yeast and honey in warm water before stirring in the flour until smooth. Cover the bowl with plastic wrap and forget about it until you are ready to make the dough 2 hours or so before placing the pie in the oven.

PIZZA DOUGH RECIPE

I tsp salt dissolved in a TB warm water

2 TB Olive or Canola Oil

Flour enough to make a kneadable dough.

Dissolve the salt in the water TB of water and add to the sponge along with the oil.
Mix well before adding the flour a 1/2 cup at a time, stirring well until the dough forms a ball and leaves the sides of the bowl.

Remove dough from bowl and start kneading at least 100 turns adding more flour as kneaded. This should be a slightly sticky soft dough. Now oil a bowl and place the dough inside, make sure the surface of the dough has oil on it. Let it rise at least and hour before rolling out.

Preheat oven to 450 degrees.

Oil spray and sprinkle the perforated pizza pan with corn meal. Now roll the dough into a 18" circle before transferring to the pizza pan. It will shrink after that so stretch to fit pan. Spray dough with olive oil.

I always place the pound of whole milk Mozzarella on first then add a Cup and 1/4 of Pizza sauce in a circular motion. (Like the Grotto does)Then I add my favorite toppings before baking for 20 minutes until cheese turns a nice light golden brown.


BUFFALO CHICKEN PIZZA ****

Make the dough as directed, but at least an hour before you bake the pizza cut two boneless skinless chicken breasts in half lengthwise and bake for 20 minutes in a 400 degree oven. Let cool before slicing thinly in bite sized peaces. Let the chicken soak in 1 Cup Hot sauce, add 1/4 cup more of you like a wet pie. If the sauce is runny like Crystal's thicken for a minute over medium heat with a TB cornstarch in a small pot before adding the chicken pieces.

After placing the dough on the pizza pan, and spraying with oil, add 8 ounces of shredded mozzarella cheese. Now carefully distribute the chicken pieces making sure to scrape all the sauce out of the bowl and dripping on pie. Now add the other 8 OZ of cheese before baking at 450 degrees for 20 minutes. This is a family favorite!

NOTE: I wonder how it would taste if I dipped each bite into blue cheese dressing?

Wednesday, August 25, 2010

Cream of Cauliflower and Broccoli Soup

I live with IBS...(Irritable Bowel Syndrome), but I don't let that stop me from eating foods I should stay away from.. mainly being dairy (Which I LOVE!).

Yesterday I made Cream of Cauliflower and Broccoli Soup using fresh veggies from a veggie tray Aunt Grace gave me which was left over from Saturday's Homecoming Dinner at the old school (Historical Society). There was probably one cup of each and I knew no one would eat them so I proceeded to boil the veggies in some water. After about 10 minutes I added a can of chicken broth and half a chopped onion. When all was good and tender I added some whole milk and thickened it with margarine rue. As you can see it wasn't exactly a gourmet soup, now was it? I plan on adding some shredded mild cheddar cheese when I heat it up for supper tonight. I know I AM am going to have a major gas and bloating attack tonight.. But I CRAVE these foods once in a while! : (

CREAM OF BROCCOLI and/or CAULIFLOWER SOUP

1 Cup of Broccoli

1 Cup Cauliflower

1 12 OZ can chicken broth

1/2 small onion chopped

2 TB Margarine or Butter melted OR any Veggie Oil

2 rounded TB Flour.

Salt and pepper and any other seasoning to taste.

Garlic might be a great addition also.

Roasted Sweet Potatoes- IBS

Peel a sweet potato or two and cut into 3/4 -1 inch cubes. Toss with 3 TB Canola or Olive oil, salt and pepper and bake on a jelly roll pan at 425 degrees for 25 minutes. Remove from oven and flip the potatoes over and bake another 15-20 minutes to help caramelize the potatoes.

This is a favorite IBS menu item.. it's full of antioxidants and soluble fiber.

Tuesday, August 24, 2010

Balsamic Marinade for Chicken

BALSAMIC ITALIAN DRESSING

I packet GOOD SEASON'S Italian Dressing Mix (or use store brand which is cheaper)

1/2 Cup Canola Oil

1/4 Cup Balsamic Vinegar

3 Tb Water

Shake up well and pour over chicken.

Add 2 Tb Soy Sauce and 2 Tb Brown Sugar to the marinade if you want to and mix well.

Cut the chicken breasts in half lengthwise. Poke the chicken with a nail type tenderizer and place in the marinade. Let marinate at least two hours, or even 4 or more. Turn chicken over after an hour and spoon marinade on top.

After placing the chicken on the grill pour the marinade in a small saucepan and add the 2 tsp sugar and stir. Let simmer for at least 5 minutes and use as a dipping sauce with the meal.

Saturday, August 21, 2010

Scotch Bannock Bread (Oatcakes)- IBS

I just read a book about life on a Scottish island and the Clans were eating BANNOCKS at every meal. Then out of curiosity I found this recipe. In fact that is the reason I was inspired to make oatmeal bread.

Traditional Scottish Recipes
- Oatcakes/Bannocks

Oatcakes are a very traditional part of the Scottish diet. They were cooked on a griddle (a flat iron pot placed over the fire) but nowadays a heavy frying pan is used.

Ingredients
4 oz (125g) medium oatmeal
2 teaspoons melted fat (bacon fat, if available)
2 pinches of bicarbonate of soda
Pinch of salt
3/4 tablespoons hot water
Additional oatmeal for kneading

Method
Mix the oatmeal, salt and bicarbonate and pour in the melted fat into the centre of the mixture. Stir well, using a porridge stick if you have one and add enough water to make into a stiff paste. Cover a surface in oatmeal and turn the mixture onto this. Work quickly as the paste is difficult to work if it cools. Divide into two and roll one half into a ball and knead with hands covered in oatmeal to stop it sticking. Roll out to around quarter inch thick. Put a plate which is slightly smaller than the size of your pan over the flattened mixture and cut round to leave a circular oatcake. Cut into quarters (also called farls) and place in a heated pan which has been lightly greased. Cook for about 3 minutes until the edges curl slightly, turn, and cook the other side. Get ready with another oatcake while the first is being cooked.

An alternative method of cooking is to bake them in an oven at Gas5/375F/190C for about 30 minutes or until brown at the edges. The quantities above will be enough for two bannocks about the size of a dessert plate. If you want more, do them in batches rather than making larger quantities of mixture. Store in a tin and reheat in a moderate oven when required.



Return to the Index of Traditional Scottish Recipes

Margie's Shortbread Cookies

1 Pound Salted Butter softened

1 Cup Sugar

4.5 Cups Flour

(I would add a tsp vanilla)

Cream butter and sugar stir in flour. Roll out to 1/4 " thick then cut out shapes. Bake at 325 degrees for 20-25 minutes.

Monday, August 16, 2010

English Muffin Bread

2 Cups Milk (warm)

1/2 Cup Water (warm)

2 pkg dry Yeast

1 TB Sugar

2 tsp Salt

1/4 tsp Baking Soda

6 Cups Bread Flour (Plus Extra)

2 Tb Cornmeal

Proof yeast in 1/2 cup warm water with a tsp sugar added.

Meanwhile warm the milk. In a large bowl mix 3 cups flour, sugar, baking soda and salt. Pour yeast mixture and milk into the flour mixture. Mix for 5 minutes before adding the remaining flour- one cup at a time. Mix well and divide dough into 2 greased and cornmeal sprinkled 8" X 4" approx. loaf pans. Sprinkle more cornmeal on top and let rise to top of pans at least if not more. This is a very soft sticky dough.

Bake in preheated 375 degree oven for 35-40 minutes.

NOTE: I knead in more flour so it's like regular bread dough.

Oatmeal Bread - IBS

3 Cups Bread Flour or Unbleached Flour

1 Cup Rolled Oats

2 TB Oil or Butter

1 & 1/2 tsp Salt

3 TBS Honey or Brown Sugar

2 tsp or 1 pkg yeast

1 and 1/4 Cup Milk (I used water for IBS diet)

Proof yeast in the water with a little honey or sugar added.

In a large bowl add the sugar or honey, salt, fat, yeast water and oatmeal. Mix well before adding the flour a half a cup at a time until knead-able.

Knead the dough at least 100 turns, adding more flour to the board as needed so it's not too sticky. I usually knead my white bread dough 200 turns, but I get lazy sometimes.

Now oil spray a large bowl and place the dough in it and spray the top of the dough and let it rise at least 1 hour until doubled.

Punch down dough and form into a loaf and place in oiled bread pan to rise until an inch above top of pans.

Bake in preheated oven for 35-40 minutes at 375 degrees.

NOTE: I doubled this recipe except for the yeast. It just takes longer to rise. This bread turned out very soft and beige in color. This bread is very crumbly and soft.

Friday, February 12, 2010

Lorraine's Cheesecake

4 (8 oz) pkg Cream Cheese

1 Cup Sugar

1 Cup Sour Cream

2 Eggs plus 3 egg Whites

2 tsp Vanilla Extract

1 heaping TB Cornstarch

Make the graham cracker crust first and place it in a 10 inch spring-form pan.

Preheat oven to 325-350 degrees after you make the crust. Like 340 degrees really- less than 350, but more than 325.. I know weird.. BUt if you have a hot oven just use 325 degrees.

Soften the all four pkgs cream cheese in the microwave for 60 seconds if you need to.
Beat the cream cheese with the sugar until smooth and creamy on medium speed, then add the two eggs and 3 egg whites, mix until smooth.

Now add the sour cream, cornstarch and vanilla. Pour into a oil sprayed spring-form pan using your favorite graham cracker crust recipe.

I usually wrap the bottom of the pan with aluminum foil in case the butter in the crust drips.

Place a glass baking dish half full of hot water on the very bottom rack, then place the cheesecake on the rack above in the middle of the oven. Let it bake for at least an hour, then turn off the oven. Now take it out of the oven and check it. If the center seems jiggly just leave it in the hot turned off oven for 20 minutes of so. Hopefully it won't crack on you.

Sunday, February 7, 2010

Crock Pot Chicken Soup

This morning I started a crock pot of my SPICY CREAM OF CHICKEN SOUP. I poured about 3 quarts of chicken stock into the crock pot and added a drained can of ROTELL Chilies and tomatoes, 2 pounds of Lima bean-free frozen mixed vegetables, a can of chicken broth, a tsp each of Mrs. Dash Original and Chili Powder, salt and pepper. I let this come up to heat before adding the pound of potatoes cubed small. It looks very brothy, so maybe I didn't need the can of broth. After the veggies cook up tender I will add the cubed chicken thighs and then thicken the soup with 2 cups of thick lactose free white sauce. You can add 8 OZ of shredded cheese if you wish.

Friday, February 5, 2010

Making Pressure Cooker Chicken Broth

I placed two to three pounds of boneless skinless chicken thighs in the 4 quart pressure cooker along with a carrot, 2 stalks of celery, a quartered red onion, a tsp of Mrs. Dash Original and some salt and fresh ground pepper. Then I added about 3 quarts or more of water up to the full mark on the inside of the pot. Then I placed the lid and steam vent topper on and let it come to steam, which took a good 20 minutes or more. Next I turned it down to low steam and cooked it for 15 minutes. After that I cooled the pot under cold running water and removed the lid. I fished out all the chicken thighs and drained the broth. Then I refrigerated the broth and chicken separately after they cooled. Now I have about 3 quarts of chicken broth for my soup Sunday.

Sunday, January 31, 2010

Lactose or Dairy Free Free Ice Cream - IBS

I made "custard" for Lactose free Ice Cream this evening. I customized a regular 4 cup recipe. Here's my recipe:

LACTOSE FREE OR DAIRY FREE ICE CREAM

4 Cups Lactose Free Milk. (If you have IBS use Almond or Rice Milk.)

1 Cup sugar

3-5 Egg Yolks

1 and 1/2 tsp Vanilla

Pinch of salt

1. Place the egg yolks and pinch of salt in a medium bowl and stir.

2. Pour the milk into a medium sauce pan over medium low heat, stir until hot but not boiling, stir in sugar.

3. Take 2 cups of the hot milk/sugar mixture and slowly pour as you stir it quickly into the egg yolks. Now pour the egg yolk/milk mixture into the rest if the milk/sugar mixture in the saucepan.

4. Cook and stir until it just comes to a boil. Remove from heat immediately and add the vanilla. Strain through a fine sieve into a large bowl to get any lumps out. Allow to cool to room temperature before placing in refrigerator for at least 4 hours or up to 2 days before placing in your ice cream maker- following ice cream freezer directions.

NOTE: The original recipe was not lactose free. It had 8 egg yolks and used 3 Cups heavy cream and one cup whole milk and 2 plump vanilla beans split in half lengthwise and scraped of the seeds and cooked in the custard before straining it. If I had enough eggs I would have used 5 yolks instead of 8 which seems too rich, but if it's creamy enough, I'll keep it at 3 yolks.

Tuesday, January 26, 2010

Sour Cream Banana Bread

I had four old over-ripe bananas smelling up my kitchen and instead of trashing them like I usually do I mashed them up and made four small loaves of banana bread. My customized recipe called for buttermilk, but I had none. Since I had an unopened container of sour cream left over from Christmas I decided to use it before the Feb. 1, 2010 "use before" date.

I personally HATE baking powder as a levener in cake products, so instead I use baking soda and a sour to make it react. I usually use buttermilk or make my own sour milk with regular milk and a TB of vinegar. I decided to use the sour cream instead and let me tell you it make a nice high batter bread! I will definitely use it again! It'll make nice muffins, in fact it'll make nice scones too! I'm gonna try making scones sometime soon! Scones are just like Irish Soda Bread all dressed up.

Monday, January 25, 2010

Hamburger Soup

Yesterday I made a pot of Hamburger Soup for my husband. I tried making it in the crock pot, but I started rather late in the day so i had to finish cooking it on the gas stove in the stainless steel Dutch Oven. It's a simple recipe:

HAMBURGER SOUP

1 and 1/2 pounds browned ground beef

2 Cans Beef or Chicken Broth plus 2 Cans Water
                  OR
8 cups of water plus soup base powder to make 8 cups of broth.

2 cans Pureed Tomatoes

3 medium Potatoes cubed in 1/2" pieces (2 cups)

3-4 Cups frozen mixed Vegetables (Or as much as you like) I use at least a 16 OZ bag

1/2 cup barley

2 tsp Mrs. Dash Original

1 TB Onion Powder

1/2 tsp Garlic Powder (I should have used 3 cloves fresh I suppose)

1/2 tsp Pepper

Salt if you think the soup base wasn't salty enough

1 tsp Thyme

I just throw everything into the pot and let it simmer or slow cook until it's done. Of course this recipe can be made much better if you add celery and fresh cut carrots and whatever other veggie you like. My husband doesn't like celery but the Mrs. Dash has celery seed in it, (you can smell it too), so I do get some of the flavor. I prefer Hamburger or beef soup without any tomatoes, but I add them just for my husband.

NOTE: I used to add QUAKER 10 Minute Barley but after getting BARLEY BUGS in the remainder even though stored in a zip lock freezer bag for 6 months or so until I made soup again the last two times I bought it I don't even keep it in the house.

Saturday, January 23, 2010

Lavender Cookies

1/2 Cup Butter softened

1/2 Cup Sugar

1 large Egg

1 TB fresh or dried Lavender

1 Cup Unbleached Flour

1 tsp baking powder, (I'm gonna use baking soda)LB

Preheat oven to 350 degrees.

Mix flour and baking powder or baking soda in a small bowl and set aside.

In a bowl cream butter and sugar until light and fluffy. Add the egg and the lavender, stirring well.

Slowly stir in the flour and baking powder, combining well. Drop by tablespoonfuls onto a lightly oil sprayed baking sheet. (I will use Pampered Chef's smallest cookie scoop and I use air bake pans) LB

Bake 15-20 minutes or until golden brown. Remove and cool on a wire rack. Makes two dozen.

*Untried recipe.

Tuesday, January 19, 2010

Presser Cooker Roast Beef

23 years ago when I married my second husband I received an aluminum PRESTO pressure cooker for a shower gift. Mom knew how much I enjoyed the pressure cooked venison roasts that we all ate since dad is a hunter. Still and all I didn't use the pressure cooker very often at first.
Of course I have a hard time getting a hold of a venison roast so I buy the typical beef roast in the grocery store. In the beginning I used to buy a good cut of beef. It was a thick rolled roast. I kept buying those expensive cuts of beef, but my husband said they were too tough when I roasted them in the oven like HIS mother used to do. So I dragged out my aluminum pressure cooker and started using it faithfully when I cooked a roast, yet I frowned upon the prices of the beef. Along the way I switched to London Broil for roast beef. It had very little fat and it cooked up nice and tender in the pressure cooker, but it was so dry. Recently I bought a nice thick CHUCK ROAST, and it was nice and tender and juicer than any other cut of beef I used for roast beef. A few weeks ago WEIS had BUY ONE GET ONE FREE, so I did!
A short time ago I browned the beef in olive oil in the pressure cooker before adding 2 cans of beef broth and plenty of onion powder, some garlic powder, salt and pepper. It just came up to steam so i turned it down to a lower flame and it has to cook for one hour! As soon as it's done I will place the cooker under cold running water to bring down the pressure so I can open the lid. Then I will remove the beef, and add 2 pounds of carrots cut into sticks to the broth and replace the lid and bring the pressure cooker back up to steam and cook them for a mere 4 minutes. Then I will again bring the pressure down under cold running water and remove the lid and I will remove all the carrot sticks and make a nice gravy and some instant mashed potatoes... INSTANT POTATOES?! Yes I do use them when I run out of fresh ones for mashed potatoes to go with the gravy.
Of course I MUST remove all visible fat from the meat or my husband won't eat it.. SHEESH! He's a grown man and he can do it himself, right? True, but I just wanna shut him up before he starts whining.. : (

Pressure cookers make a very flavorful gravy because it condenses the broth you make it with. I added 1 cup of sieved flour/water to make my gravy and it was superb- delicious!

NOTE: About 10 years ago I had to buy myself a new pressure cooker because the handles broke off the old aluminum one. This time I bought a $79.00 PRESTO PRIDE stainless steel pressure cooker with short side handles that most likely won't break off.

Sunday, January 17, 2010

Delmonicos or Rib Eye Steak?


Here's two Rib Eye/Delmonico steaks I tenderized and now they marinate in some Montreal Meat Marinade. They LOOK like Delmonicos to me, but the butcher at Wegman's informed me years ago that they are the same cut of meat. The sticker on the package at Weis, where I bought them called them Rib Eyes.

NOTE: The marinade is too salty and they could have marinated another hour at least! I need to get some Balsamic vinegar and make my own marinades.

I LOVE my Meat Tenderizer!



I actually bought this new gadget at a flea market for $8.00 over a year ago, and I absolutely LOVE it!

Saturday, January 16, 2010

Oatmeal Water Bagels or Pretzels - IBS

1 and 1/2 Cups Warm Water

1 tsp Salt

1 pkg Yeast

3 TB plus 1 tsp Brown Sugar

3 -4 Cups Flour

1 and 1/2 Cups Oatmeal

Dissolve yeast in 1/2 Cup water add 1 Tsp Sugar let sit for a minute to proof yeast- let it bubble up at least an inch.

Soften oatmeal in 1 Cup water add 1 tsp salt, and 3 Tb sugar.

Pour both mixtures in to a bowl and start adding the flour a cup at a time until sticky yet knead-able and leaves the sides of the bowl. I like a wet dough. Now knead in small handfuls of flour as needed on the counter. You will want a slightly sticky soft dough. If it's too stiff you have to knead in some water a TB at a time and that is truly a pain! I knead for 10 minutes or 200 quarter turns.

Let raise until doubled in bulk in a oil sprayed bowl covered with a dish cloth or plastic wrap.

Right before you are ready to shape the bagels fill a dutch oven or chicken fryer with water and let it come to a boil, and let it simmer as you shape the dough into bagels.

Do NOT punch down dough, just turn the bowl over and cut the dough in half, then quarters, then eighths. Or tenths for smaller bagels.
Form dough into balls, and flatten out or squeeze to remove bubbles, then push your finger into the center to form a hole and stretch the dough to form a 2 " hole.

Allow bagels to rise a short time on a lightly greased cookie sheet as you preheat the oven to 375 degrees. Now you can add a TB sugar to the boiling water and start boiling the bagels a few at a time. as soon as they rise to the surface turn them over and allow to cook for 1 minute.
Now place boiled bagels on a dishtowel to drain. You can add the toppings you choose at this time.

Place the bagels on a greased baking sheet and bake for 30-35 minutes turn over bagels 20 minutes through baking process. Place on metal rack too cool.

NOTE: You can make pretzels with this recipe if you shape the dough the right way and brush some beaten egg to the dough before sprinkling with coarse salt. If you don't want to add the oatmeal just add more flour to the recipe. Usually I have added 2 tsp onion powder to the dough. I could have sprinkled minced onion on top too before baking, but I never did.

I have a cookbook with the exact same recipe but it uses all flour and adds 2 pkg yeast and 1 TB salt. You need extra salt if you have 2 pkgs yeast but not THAT much. Just one tsp salt for every pkg yeast or cup of water is my motto.

Friday, January 15, 2010

Soft Ginger Cookies- Grandma French

6 to 8 Cups of Flour

1 Cup Sugar

1 Cup Crisco

1 Egg beaten

2 Cups Molasses

2 TB Vinegar

4 tsp Baking Soda

1 tsp Salt

1 and 1/2 tsp Cinnamon

2 TB Ginger

1/4 tsp Nutmeg

1 Cup Boiling Water

Cream Crisco and sugar.
Mix four, spices and salt in a separate bowl.
Add egg to Crisco mixture and beat well. Add Molasses and vinegar and mix well before adding the dry ingredients.

Lastly add baking soda dissolved in boiling water. Add more flour if necessary. Chill and roll into balls, and pat into cakes.

Bake 8-10 minutes at 350 degrees on greased cookie sheets.

NOTE: I know this seems to be a strange way to make a cookie. I guess the water is still boiling hot when you add it to the dough mixture. When Mom was growing up this was her favorite cookie.

Tuesday, January 12, 2010

Creamed Spinach

16 OZ bag Frozen Spinach

1 TB Vegetable oil (I use olive, canola or safflower)

1 & 1/2 Tb Flour

1 Cup Milk

Salt and Pepper to taste

DIRECTIONS:

Cook the spinach as directed and drain off the water.

Meanwhile mix the flour and oil in a small saucepan over low heat, when it starts to turn golden brown add the cup of milk, salt and pepper. Cook, stirring constantly until thickened for at least a minute using a wire whisk and a silicone scraper. Serve immediately, with some butter or margarine. It reheats real nice too.

NOTE: I found this recipe in a old paperback German cookbook. Of course I used oil instead of butter in the white sauce to make it healthier.

Monday, January 11, 2010

Peanut Butter Cookies

1 Cup Peanut Butter

1 Cup Cricso

1 Cup Sugar

1 Cup Brown Sugar packed

2 Eggs beaten

2 & 1/2 Cups Flour

1 & 1/2 tsp Baking Soda

1/2 tsp Salt. (optional)

DIRECTIONS

Mix sugars with fats and eggs until smooth.

Mix flour, b. soda and salt together before adding to the peanut butter mixture. At this point you can refrigerate this dough for a few days if need be, as long as you wrap it in plastic wrap. Form into 1" balls. (I use the smallest Pampered Chef cookie scoop.)

Place dough balls on a lightly oil sprayed cookie sheet and flatten with a flour coated fork.

Bake 12 minutes at 375 degrees.

NOTE: This is my family's favorite cookie. Add a bag of chocolate chips to make this recipe even better! This is a double recipe from the Betty Crocker cookbook. I always omit the baking powder from all recipes, it's too bitter. Sometimes I add extra baking soda in it's place, but not with cookies.

THIS RECIPE MAKES ABOUT 80 COOKIES

Foundation Sweet Dough- 100 year old recipe- Great Grandma Jones

1 Cup Scalded Milk

1 Cup Lukewarm Water

1/2 Cup Sugar

6 Tb Crisco (I usually do rounded)

1 tsp salt

3 Eggs Beaten

1 small yeast cake (the square ones, Do they still make them?) Or 2 Pkg Dry yeast

6 or more cups Flour. (I use Unbleached)

Proof yeast in the water with a tsp sugar.
Scald milk and add Crisco, salt and sugar, stir and let cool to lukewarm.

Pour milk mixture into a large bowl and add 2 cups flour to make a batter. Then add yeast mixture and eggs. Mix well and add remaining flour one cup at a time until stiff enough to knead- the dough will pull away from the sides of the bowl.
Knead 15 minutes or until smooth. (I knead quarter turns until I count to 150 to 200 turns, I never time the process and I don't get anxiety over it if it's not real smooth either)

Place the dough ball in a greased bowl and grease top of the dough ball. (I use oil spray nowadays.) Cover with a cloth or plastic wrap. let rise until doubled in volume.

Punch down dough and divide into three equal balls. (I know it says to do that but I just tip the dough out of the bowl and cut it into 2 equal pie shaped wedges, and form it lightly into a squarish shape. I leave as much air in the dough ball as possible to make it easier to roll the dough into a rectangle for cinnamon buns or raisin bread.

For Cinnamon buns I roll out the dough as thin as I can and brush on a 1/2 stick of melted butter, then I sprinkle on about 1/2 cup (more or less) of packed brown sugar and rub it into the dough make sure it's all over it, then heavily sprinkle on the cinnamon, and raisins and or nuts if you wish. Roll up and place in a greased square pan or a cake pan. whatever a round one will do. I usually drizzle a plain icing glaze on top (10 X sugar, milk and vanilla).

If making sticky buns I use less brown sugar on the inside but lots of cinnamon. Now place a 1/2 cup of brown sugar in the bottom of the baking pan and add a 1/2 stick of melted butter and a TB water! Now place the sliced buns on top and let rise until nearly doubled before baking at 375 degrees for 25 to 30 minutes.

NOTE: This recipe is at least 100 years old. I'm sure Flora Jones used lard as a new bride in the late 1870's

Sunday, January 10, 2010

Deviled Crab Casserole

2 Cups Crab Meat- or Immitation Crab.

1/2 Cup Scalded Milk

1/3 Cup Melted Butter

2 Eggs - well beaten

1/2 Cup soft Bread Crumbs

1 tsp salt (I'll use 1/2 tsp)

2 tsp Worcestershire Sauce

1 Tb minced Green Pepper

1 Tb Parsley

1/2 tsp dry Mustard

1/2 tsp Paprika

TOPPING:

1 cup Soft bread Crumbs

2 TB melted Butter

Combine all ingredients except topping ones.
Spoon into greased baking dish.

Mix topping ingredients and spread on top.
Bake at 375 degrees for 20 minutes or until golden brown.


NOTE: This is not very DEVILED, is it?

Crock Pot Broccoli Casserole*

2- 10 OZ pkgs Frozen Broccoli- partially thawed

1 Can Cream of Celery Soup

8 OZ Shredded Cheese divided

1/4 Cup Chopped Onion- sauteed until tender

1/4 tsp Worcestershire sauce

1/4 tsp pepper

1 Cup Finely crushed Ritz Crackers

2 Tb Butter melted

Mix all the ingredients except for the cracker crumbs and melted butter.Pour into greased crock pot.

Toss cracker crumbs with melted butter and sprinkle on top of Broccoli mixture.

Cover and cook on High for 2 and 1/2 to 3 hours. Then sprinkle remianing cheese on top and cook until melted about 15 minutes.

* Untried Recipe

Rice Salad- (Unusual)

4 Cups Cooked Long Grain Rice

8 Radishes sliced

4 Hard Cooked Eggs

1 Medium Cucumber Chopped

2 Cups diced Celery

1/2 Cup chopped Onion

1 and 1/2 Cups Mayonnaise

3 Tb Mustard

1 tsp Salt

Combine mayo, mustard and salt, and mix in with the remaining ingredients. Refrigerate for at least one hour before serving.

NOTE: I would not use the radishes or cucumbers so what would I replace them with? Shredded carrots? I bet half a finely chopped red or green pepper would be good in this.

Peaches and Cream Dessert

3/4 Cup Flour

1- 4 OZ pkg Instant Vanilla Pudding Mix

1 tsp Baking Powder

1 Egg beaten

1/2 Cup Milk

3 Tb Melted Margarine

Mix together and pour into a greased 9" Square baking dish.

1- 16 ounce Can Sliced Peaches drained and chopped. Sprinkle on top of batter.

Now mix these three ingredients and pour over peaches:

1/3 Cup Peach Juice

1/2 Cup Sugar

8 OZ Cream Cheese

Mix 1 TB sugar and 1/2 tsp cinnamon and sprinkle over cream cheese mixture.

Bake at 350 degrees for 45 minutes or until done.

NOTE: I have yet to make this one but it sounds delicious. In all honesty I'm not sure what size pan should be used. It sounds like a small cake with only 3/4 Cup flour.

Creamy Fish Chowder*

1 Envelope Leek Soup Mix

2 Cups Water

8 OZ Cod or haddock or canned salmon

1 Cup 1/2 and 1/2 or Evaporated milk.

Instructions:

Mix soup mix in water cook in crock pot for 1 hour.

Add Cod and cook on high another hour.

Add 1/2 and 1/2 or evaporated milk and any seasonings you prefer. Let cook another 1/2 hour or so.

NOTE: I bet this is delicious with any other fish or shellfish substitute and a potato cubed small can be added.

* Untried Recipe

Pull Apart Bacon Bread

12 Bacon strips diced. (Just cut a 1/2 pound bacon in half down the middle and cut that in 1/2 inch dice.)

1 Loaf Frozen Bread dough thawed.

2 Tb Olive Oil

1 Cup shredded Mozzarella Cheese

1 Envelope Ranch Salad Dressing Mix

Cook bacon until partially cooked and drain.

Roll out dough to 1/2 inch thick, brush with oil. Cut into 1" pieces. Place in a large bowl and add bacon, ranch dressing mix and cheese, toss to coat.

Arrange pieces in a 9" X 5 " oval or circle on a greased baking sheet, layering as needed. Cover and let rise until doubled on bulk.

Bake at 350 degrees for 15 minutes- cover with foil and bake 5-10 minutes. longer.

NOTE: I haven't made this recipe yet so I'm not sure about the baking process. I bake cinnamon rolls from scratch for a 1/2 hour but never use foil. I think some minced garlic mixed with the oil would be great.

Hash Brown Casserole

1- 2 Lb package Frozen Hash Browns thawed

1/2 Cup chopped onion

1/2 Cup Butter or margarine melted

1 Can Cream of Chicken Soup

2 Cups Sour Cream

2 Cups shredded Cheddar Cheese

Salt and pepper to taste or any other seasoning you like.

TOPPING

1/4 cup melted margarine

2 Cups crushed Cornflakes or cracker crumbs or stove top stuffing- just grind in the blender or processor.

Mix well to coat crumbs with butter.

Saute onion in 1/2 cup butter until tender. Combine sour cream and soup mix. Stir in the hash browns, cheese and seasoning.

Pour into a greased 9" X 13" baking dish. Bake at 350 degrees for a half hour.

Meanwhile melt 1/4 Cup butter and toss with cracker crumbs. Remove dish from from oven and sprinkle topping over it. Return to oven for another 1/2 hour.

NOTE I have seen similar recipes with 2 cans of soup and one cup sour cream. The first time I made this I used one can of soup and 1 Cup sour cream and sauteed the onion in 1/4 Cup butter.

Raine's Hot Dog Sauce

This is a meat only sauce, no beans, my husband and son love it. I supposedly have the original Coney Island Hot Dog Sauce recipe which was obtained by a step cousin of mine who used to work at a Coney Island Hot Dog stand in the 1950's. But let me tell you it's a VERY BLAND sauce so I made some spicy improvements! It used finely ground beef, and although I didn't have any I pureed the finished sauce instead.

RAINE'S HOT DOG SAUCE (Improved)

1 lb hamburger

1 medium to small onion finely chopped OR 1 Tbs onion powder

6 oz can tomato paste plus 4 cans water.

2 Tbs chili powder

1/2 to tsp red hot or at least 1/2 tsp cayenne red pepper

2 tsp sugar

3 cloves minced garlic

1/2 tsp thyme

slat and pepper optional.

1. Brown the ground beef and add the chopped onion- let it cook until onion is soft.

2. Add the minced or pressed garlic, sugar and spices. Let simmer on low heat for 1/2 hour, adding a small amount of water if it cooks down too fast.

3. Puree the mixture in a food processor or Bullet Blender. Mixture has a fine grind.

This mixture freezes well.

NOTE: The original version had noticeable bits of onion in it because it was not pureed. You could cook and drain the meat, puree it in some of the reconstituted tomato paste and then add the onions and spices before it cooks down for a half hour.

Mandarin Orange Dessert - Very Light

CRUST:

60 Ritz crackers crushed (2 packages minus 10) So why not use the other ten? I would..LB

1/3 Cup melted butter/margarine - (I'd use 1/2 Cup with 2 complete packages crackers. LB)

1/4 Cup sugar

Mix first three ingredients and press into 9" X 13" cake pan.

FILLING:

6 OZ Orange Juice concentrate

10 OZ can Sweetened Condensed Milk

12 OZ Cool Whip

(2) 11 OZ cans Mandarin Oranges drained

Mix the orange juice with the Sweetened Condensed milk, then fold in the Cool Whip. Add the drained oranges last and pour over crust and make it look pretty. : ) Place in fridge until ready to serve.

Lemon Ice

6 Large Lemons

2 Cups Sugar

4 Cups Water

1 Cup fresh Lemon Juice

Zest from 2 lemons (2 tsp)

Heat lemons for 60 seconds in microwave and press down and roll on table top to loosen up the juice.
Wash the rinds of the lemons, and remove the zest from two of them. I don't usually measure out the zest.

Place the water and sugar in a large saucepan and add the lemon zest. Stir until sugar dissolves and mixture comes to a boil. then boil 5 minutes. Remove lemon zest with a sieve, and let it cool to room temperature.

Meanwhile cut the lemons in half and juice them all,then pour the juice through a sieve to remove pulp and seeds. Mix the sugar water with the lemon juice and pour into 4-5 ice cube trays or a plastic freezer container. Freeze overnight.

Set the ice cube trays out for 5 minutes and they should pop out so you can place them in a freezer bag or container. I usually smash the soft Lemon Ice cubes with a fork and eat them with a spoon. OR you can just scrape layers from the lemon ice surface if you freeze in a block in a plastic container.

Instant Cappuccino Recipe

INSTANT CAPPUCCINO

(1) 16 oz pkg Nestle's Quick

1 Cup Instant Coffee

2 Cups 10X Sugar

(2) 3 Quart Pkgs Nonfat Dry Milk

(1) 8 OZ Jar Non-Fat Dairy Creamer

Mix all ingredients well and store in airtight container.

Use 1/4 Cup per serving.

Sour Cherry Pie Recipe

SOUR CHERRY PIE (9 inch dish)

(3) 14.5 Ounce cans MUSSELMAN'S Red Tart Pitted Cherries (Water pack)

1/2 Cup Cornstarch

1 and 1/2 Cups Sugar, OR 3/4 each Sugar and Splenda

1 Cup Cherry Juice

Pie dough for a two crust pie. (Refrigerated Pillsbury works good too if you can't make dough very well).

Make the pie dough and refrigerate it for at least an hour before rolling out. Meanwhile you can drain the cherries and mix the sugar and corn starch.

Preheat oven to 425 degrees before you roll out the dough on a pastry cloth and place in the pie dish, trimming the edges to hang over the edges 1/4 inch. Then mix the cherries and juice with the sugar mixture and set aside.

Roll out the top crust to fit the dish and then pour the cherry pie mixture into the lined dish and dot with 2 TB butter.

Next wet the edges of the dough in the dish or pie pan with water and then fold the dough into quarters and transfer to the pie, centering the point of the dough in the middle of the pie, then unfold it and trim the edges to hang 1/4 over the edges.

Fold the dough under and crimp a pretty design into into it. Place the pie crust shield on top of the pie and place the pie in the oven. Bake 2o minutes on 425 degrees before turning down the temperature to 400 degrees and removing the pie saver. Continue to bake for 40 more minutes. It should be a beautiful golden brown and bubbling a little around the edges..

Spicy Cream of Chicken Soup- (My own recipe)

Two Pounds of Chicken thighs (or whatever parts you like.)

3 quarts of water

2 cans of Chicken Broth (Or mix Chicken Soup Base with hot water for broth)

I carrot chopped large

1 stalk of celery chopped large

1 onion quartered

Seasoning you like- or those mentioned below

Simmer all the above ingredients for at least an hour before you remove the chicken thighs and remove all bones, skin and gristle. Set aside. Pour the broth through a colander to catch all the big chunks and place back in the stock pot or in a Dutch oven. Then add the ingredients listed below:

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

3 carrots cubed small

1 cup frozen green beans

1 cup frozen mixed veggies

(Or just use 5 cups of frozen mixed veggies)

3 stalk of celery cubed small

3 medium potatoes cubed small. Add last half hour.

2 cans cream of chicken soup (add last)

1 tsp chili powder

1 tsp Mrs Dash Original if you have it.

1 tsp Mrs. Dash Italian Seasoning if you have it.

1 tsp Mrs. Dash Spicy Seasoning or use Emeril's original.

2-3 packs chicken bouillon or a few more tsp Chicken soup base.

Salt and pepper to taste

NOTE: Add whatever veggies your family loves.. Recipes are what you make them!

If you want a brothy soup add another can of broth or more water at the beginning.. it's all up yo you!

If you want a spicier soup add a drained can of ROTELL chilies and tomatoes, and a half a chopped green pepper too.

Vanilla Extract

Here's a cool website I found called Planet Green. www.planetgreen.discovery.com/ I went there to find the recipes for 45 HOMEMADE FOODS YOU CAN MAKE YOURSELF. The best one there is Vanilla Extract. Here's the recipe:

VANILLA EXTRACT

2 cups vodka

6 Vanilla beans

One quart Mason jar with ring and lid.

Scald the jar, lid and ring, and let airdry.

Pour vodka in the sterilized Mason jar. Cut the vanilla beans in half lengthwise and place in the vodka. Make sure beans are covered with vodka. Store in a cool, dry and dark place for at least 6 weeks before you strain the vanilla extract with cheesecloth or a coffee filter. Place in sterilized dark bottles and close lid tightly.

Applesauce Cookies- Grandma French's Recipe

APPLESAUCE COOKIES

1 Cup Crisco

2 Cups Sugar

2 Beaten Eggs

2 Cups Applesauce

1 Cup Chopped Nuts

1/2 box Raisins

4 Cups Flour

1 tspn cinnamon

1 tsp nutmeg (I use 1/2 tsp)

1 tsp cloves (I use 1/2 tsp)

1 tspn salt (I use 1/2 tsp)

2 tsp baking soda

Cream sugar and Crisco.
Add eggs and applesauce- mix well.
Add nuts and raisins.
Mix dry ingredients and add to first mixture.
Chill overnight if possible so flavors mingle.
Drop by teaspoonfuls (I use small cookie scoop), on greased or oil sprayed baking sheets.
Bake at 350 to 375 degree oven for 10 minutes.

Omit nuts and or raisins if you want.

Note: Grandma French made these cookies in the 1970's as Christmas presents. She gave all us grandchildren a box on Christmas morning. (I LOVE eating the raw dough!)

Great Grandma Jones White Bread Recipe

WHITE BREAD- Grandma Jones Recipe

2 Cups scalded milk

2 Cups lukewarm water

1 large cake or 3 pk gs of Fleishmans yeast

5 Tbsp Lard or Crisco (I used heaping ones)

4 Tbsp sugar

4 tsp salt

12 Cups flour approx. (I use bread flour or unbleached.)

Mix the Crisco, sugar and salt in the scalded milk. Let it get cool to lukewarm.

Proof the yeast in one cup of the water, a tsp sugar to it to feed on.

Stir milk mixture, yeast mixture and the other cup of water into a large bowl. Add flour to form a batter, beat until smooth- adding flour 1 or 2 cups at a time until dough leaves sides of the bowl.

Knead on counter or a table until smooth- adding flour a hand full at a time on counter to knead into dough if too sticky. I prefer a slightly sticky dough.

Let rise until double in bulk in a greased bowl, with a clean towel or plastic wrap on top. Then you can punch down dough and turn out on a floured surface and cut the round dough into 4 equal quarters and form into 4 loaves. Knead each loaf before shaping. Bake in greased (Oil sprayed pans). If you wanted to make 5 loaves feel free to add another cup of water to the recipe, and another tsp salt, 1 Tbsp Sugar and 1 Tbsp Crisco. Bake at 400 degrees for 40 minutes or until a nice medium brown on top, in the pan should be a nice light brown. It will sound hollow when tapped. let cool on a wire rack. Wrap when cool.

Aunt Annie's Pie Crust Recipe

2 Cups Flour

1 tsp salt

3/4 Cup Crisco

7 TB Ice water

Mix flour and salt. Mix in half the Crisco at a time using pastry cutter or a mixer on medium speed. (I prefer rubbing the fat into the flour with my fingers as Aunt Annie taught me.

When it's well incorporated and crumbly I drizzle the ice water over the dough and toss well making sure the water is evenly distributed, and I might even add extra since I like a wet dough, because I refrigerate it at least an hour before rolling out. (I flatten it into a disc and wrap in plastic wrap). I roll out my dough on a pastry cloth and use a cloth covered rolling pin.

Pumpkin Pie

I had to remove a bag of frozen pumpkin puree from my freezer to make room for some Chuck roasts, so I decided to make a pumpkin pie with it today. Here's my filling recipe for a 9 " pie.

PUMPKIN PIE FILLING

2 Cups Pumpkin Puree

3/4 Cup Evaporated Milk

3/4 Cup Sugar

2 Eggs

2 heaping Tb Flour

1/2 tsp Cinnamon

1/4 tsp Ginger

3-4 shakes of Cloves

1/4 tsp salt (optional)

Preheat oven to 425 degrees.

Mix the dry ingredients including sugar. Beat eggs into the pumpkin puree, then add the dry ingredients, mixing well. Add the milk last stirring well before pouring into your favorite 9" pie crust.

Bake for 20 minutes at 425 degrees then turn down to 375 and bake another 40 minutes until center is set and no longer jiggles when gently shaken. Cool on wire rack.


NOTE: For a large pie I use 3 Cups Pumpkin, 1 Cup Sugar, 3 Tb flour, 3 eggs, and I use rounded measuring spoons of the spices. I might have to bake it 10 minutes longer.

Saturday, January 9, 2010

Sausage Gravy

The first time I had sausage gravy I was in my forties. I don't know why I waited so long to try it, but I fell in love with it. So I looked online a few years ago and now I make my own about three times a year. It's too fattening to make it more often and I'm the only one who eats it! It's so simple to make too.

SAUSAGE GRAVY

A Roll of Jimmy Dean Regular Sausage

2 rounded TB Flour

2 Cups Milk or half and half or a can of Evaporated milk plus a half cup of water.

Crumble and fry up the sausage until it's browned.
Stir in 2 TB Flour until it is absorbed by the fat. Then stir in the milk and cook until thick gravy forms. If it's too thick thin with a little milk. Add any spices you like to spice it up. Serve over buttermilk biscuits, toast or English muffins.

NOTE: You can double, triple or quadruple this recipe and keep warm in a crock pot for large crowds.

Cracker Candy

I got this recipe from a fellow blogspot blogger- Mom2-2Goodboys Loves to Cook!

CRACKER CANDY

1 cup butter, (2 sticks) melted
1 cup packed brown sugar
1 tsp almond extract
Saltine crackers
5 LARGE Hershey Candy Bars***
1 cup roasted and coarsely chopped Almonds

Preheat oven to 400 Degrees F. Line cookie sheet with aluminum foil or parchment paper being sure to cover the sides. Spray the surface with cooking spray. This helps when removing the candy after it has cooled. Cover the bottom of the pan with saltine crackers.

In a saucepan over medium-high heat, combine butter and sugar. Bing to a boil. While constantly stirring allow to boil for 3 minutes. Remove from heat and add almond extract. Be careful when you add the extract, the mixture will bubble up and burn if it comes in contact with your skin.

Pour sugar mixture over crackers and spread with spatula to evenly cover. Place cookie sheet in oven and bake the crackers for 4-6 minutes. At this time remove the wrappers from the candy bars and break into pieces.

Remove the tray of crackers from oven and spread broken chocolate pieces over top. Allow to melt. Then with a spatula, spread chocolate over the entire cracker/sugar mixture. After you spread the chocolate, sprinkle the chopped almonds on top and press them firmly into the melted chocolate. Allow to cool for 10 minutes then place the whole tray in the freezer. After the cracker candy has set break apart into smaller pieces and arrange on a serving tray.

I originally found this recipe over at Many Little Blessings.

***The original recipe over at Angie's Blog calls for 4 - 5 OZ. bars of Hershey chocolate. This year however, Hershey's has reduced the size of their large chocolate bars. They are now 4.4 OZ. You will need to purchase 5 large bars instead of 4.

What Do You Do With Cubed Steak?

So my friends, what do YOU do with cubed steak? I bought cubed steak for the very first time last November, (I'm 51 years old). The reason I bought it was because I watched The NEELY'S make Chicken Fried Steak on Food Network! So I copied their recipe and made some myself. I bought a large package of steaks- enough for 2 meals for the three of us. Chicken Fried Steak was VERY fattening being fried and all, so I decided that next time I would marinate it and grill it.. well I had my husband grill it actually. Well let me tell you it was delicious! And an odd entree. It was like eating a medium rare steak, but it was also like eating a burger. The texture was different in the mouth. Nonetheless, I keep buying CUBED STEAK now, usually on sale for $10.00 a pack and I get two meals out of it.

Homemade Shout Stain Remover

OKay so I just made the SHOUT..Remember the recipe?

1 Cup Ammonia,
1 Cup Dishwashing Liquid
2 Cups water.

At first I tried to Halve the recipe from memory, and I used the wrong measurements. I used:

1/2 Cup Ammonia,
1/2 Cup Dawn Dish washing Liquid
2 Cups Water

As you may have noticed I used an extra cup of water for half a recipe, so I had to add another half cup of ammonia and Dawn to the bottle.
Well it seems awful thick.. Is the real Shout that thick? Here's much it costs to make- approximately. The ammonia was $1.12 for 64 oz, a mere $.14 for one cup! So say the 16 oz Dawn is $1.39.. That's about 35 cents a cup.. So the 32 ounces of Homemade SHOUT costs me $.49 more or less!! Shout is on sale 2 for $5.00 at Weis right now! So I'm saving at least $2.00 if not more, right?

Oatmeal Pecan Shortbread

I borrowed this from another blog. ALL THAT, AND SHE COOKS TOO. She borrowed it from another blog too! Haw haw

OATMEAL PECAN SHORTBREAD

2 cups flour
2/3 cup quick-cooking rolled oats
6 tablespoons sugar
1 cup butter, cut into small pieces
1/2 cup chopped pecans

Preheat oven to 325 degrees.

Mix flour, sugar and oats.
Cut in butter. I use my hands. it is messy, but that way I get a good mix.
Mix in pecans.
Mix until it resembles fine crumbs and starts to hold together.
Form mixture into a ball.
On floured surface, roll dough out to about 1/4 to 1/2 inch thickness.
Cut into rounds (or whatever shape you fancy). I used 1.5 inch scalloped circles.
Place 1 inch apart on ungreased baking sheet.
Bake 20 to 25 minutes or until bottoms just start to brown.

Tuesday, January 5, 2010

Bread Crumbs

I need bread crumbs for my chicken nuggets I'm making today. I saved up left over bread heels and hamburger buns and dinner rolls (which I froze). I will cube and bake the bread for 15-20 minutes until golden brown and crispy, then I will grind the dried cubes in my Bullet food processor. That way the bread doesn't go to waste, and I save a few cents.. I'll just have to add some Mrs. Dash Italian Seasoning.