Beef Stroganoff

I remember while a member of a church in Dallas, they had this recipe for beef stroganoff which was out of this world. About a month ago, I got hungry for it so, after looking through recipes, I came up with my own. I use my crock pot to cook the beef and other ingredients. The crock pot made the meat very tender. If you are going to feed a large group, then use this recipe, because as most of you readers know, I do not cook for a small group.

5 pounds cube stew meat. (you can find this in your favorite grocery store)
2 large onions diced
1 package sliced mushrooms
3 cloves garlic (minced)
2 cups of red wine (I used a Merlot)
1 family size can of cream of mushroom soup
salt and pepper to taste.

Place all of these ingredients in a crock pot (don't brown the meat) and cook on low overnight and most of the next day. If the sauce is soupy, you can add the noodles to absorb the moisture. When ready to serve, add the sour cream and serve with a salad and fresh homemade bread.

Until next time.

Kentucky Fried Chicken Herbs

Several months ago, I listening to a program on Fox News, and this man(forgot his name) was telling the audience how he can find what a certain type of food is made. He has even written a book on this. Well, anyway he had broken the code on Kentucky Fried Chicken. I just happened to have a paper and pen so I jotted down the ingredients. I was really surprised, but most of the ingredients are what I have been putting in my marinate for years. I never thought to put in Chili Powder or paprika, but I think that paprika is one of the ingredients my mother used to put in, and I have left out. Most of these ingredients are already in your pantry.
When I made this mixture, I used 1 teaspoon for each. Now if you happen to have Italian spices in your cupboard, then you have most of the ingredients. (use about 6 teaspoons if you choose to use Italian Spices) They are as follow: OREGANO, BASIL, CHILI POWDER,GARLIC POWDER,SALT,PEPPER,ACCENT,PAPRIKA ONION POWDER,SAGE, MARJORAM,AND THYME.

Now you Know. Until next time.

Scotch Cake

This recipe is Scott's favorite dessert and so I made it for his birthday, and would like to share it with my faithful followers. It is a simple recipe, but has lots of calories because of the butter (Paula Deen would love this recipe). I got this recipe from Scott's mother, but as far as the history behind it I can't tell you. I think it came from Scotland because they do like to use lots of butter in their recipes.

Sift together: 2 cups flour and 2 cups sugar. ( I added a sprinkle of cinnamon into the mixture)

In sauce pan bring to boil: 2 sticks of butter, 4 Tablespoons cocoa (I added a little more to make the cake darker)and 1 cup water.

Pour into the flour/sugar mixture.

Mix and add 1/2 cup buttermilk, 2 eggs slightly beaten, 1 teaspoon baking soda, and 1 teaspoon vanilla.

Mix and pour into greased and floured pan ( I used Pam baking spray) and bake in a 350 degree oven for 30 minutes or until the toothpick comes out clean.

Now for the icing.

About 5 minutes before the cake is done, boil 1 stick of butter with 4 Tablespoons of Cocoa (you can add more if so desired) and 6 tablespoons milk. Remove from heat and add 1 (1pound) box (3 1/2 cups) Confectioners powdered sugar 1 Teaspoon vanilla, mix well and pour over the hot cake. sprinkle pecans on top.

This is a delicious cake for special occasions

Enjoy!
Until next time.

Hot Dog Casserole

Hello faithful followers. I decided to write about comfort foods. My favorite food is hot dogs and macaroni, so decided to combine these two with a twist. Here are the ingredients:
1 pound hot dogs Sliced
macaroni cooked according to the package
velveeta cheese About 8 ounces cubed
1 can of Rotel tomatoes
1 onion diced
1 bell pepper diced

just as the macaroni is about done (maybe 3 minutes), add the sliced hot dogs. Meanwhile, place to tomatoes in a saucepan and heat. When it is hot, add the cheese and stir until the cheese is melted. When the macaroni is done, drain and add the tomato/cheese mixture, onion and bell pepper. Add salt and pepper to taste. Mix all the stuff together until the macaroni is well coated. At this time, you can serve it or add more cheese and place in a 350 Degree oven for about 20 minutes.
Serve this with green beans or salad and a roll. Enjoy.

Roasted Corn - Beer Biscuits

We had some extra roasted corn left over and I did not quite know what to do with them. I started to think; what would this roasted corn would taste like if I combined it with beer and biscuit mixture. Here is what was done with the corn. I used fresh corn,butter, salt, pepper, and basil; baked in the oven (you can use the grill if you like) wrapped in aluminum foil, at 300 degrees for about 2 hours (or until you smell the great aroma of roasting corn. Now for the recipe.


4 cups flour
1 stick butter softened at room temperature
1 Tablespoon baking powder
1 Teaspoon salt
1 teaspoon baking soda
2 ears roasted corn cut off the cob(you can use canned corn, drained or about 1 cup frozen corn thawed)
1 onion diced
1 12 ounce beer ( I used Miller Lite, but I am sure any beer will do)

Mix the flour, baking powder, salt and baking soda with the butter until you have the consistency of meal ( I used the hook on my mixture to get the right texture)
Add the corn and onion to get it well distributed into the mixture.
Add the beer and continue to mix until the dough is stiff.
Place the dough on a floured board and knead. Roll out the dough and cut with a biscuit cutter.
Bake in oven at 400 degrees for 20 minutes.

enjoy.

Something Delicious

I subscribe to Myrecipes.com, and found this recipe that I would like to share with you. I tried it and thoroughly enjoyed it. Believe it or not, it does not take that long to prepare it.

PAN-ROASTED CHICKEN CUTLETS WITH MAPLE-MUSTARD DILL SAUCE

4 (6 ounce) boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
2 Tablespoons chopped red onion
6 Tablespoons maple syrup
1/4 cup Dijon Mustard
1 Tablespoon water1
1 teaspoon chopped fresh dill (or you can use dry dill)
1 teaspoon grated orange (don't throw the orange away for you can use the juice for later.

Place the chicken in a zip lock bag (don't seal it) and pound the chicken with a mallet or a heavy skillet. You want it about 1/4 inch thick. After all the chicken has been pounded, you can now sprinkle it with salt and pepper.
Spray a large nonstick skillet with the cooking spray. Heat the skillet over a medium heat; add the chicken and cook on both sides for about 4 minutes. Remove chicken from the pan.

Reduce the heat to low. Add onion; cook 1 minute. Add syrup and remaining ingredients; cook 1 minute or until thoroughly heated, stirring frequently. Serve sauce with chicken.


I made rice with this dish and here is what I did with the rice. Remember I told you to save the orange. Here is what I used it for: Instead of using water for the rice, I used the orange juice. You will need about 8 oranges to make two cups of juice. Heat the juice like you would the water, add the rice and cook it according to the instructions. When it is finished cooking, you can add orange zest to the rice.

Until next time.

Sloppy Joes

I don't know how many of my faithful followers use the "Manwich" style sloppy joes, but I really don't like that brand - so I have made my own Sloppy Joes from scratch. Several years back, I found a good tomato sauce recipe from the Food Network and have used it as my base for the sloppy joes. I start with;
1 onion dice
1 bell pepper, diced
2 stalks celery, diced
2 carrots, diced
2 Tablespoons olive oil
2 teaspoons minced garlic
2 Teaspoon Italian spices
2 teaspoons salt and pepper
1 teaspoons crushed red pepper
saute all of these ingredients in the olive oil until tender. Transfer the soft veggies into a food processor and blend until smooth. Place back into the sauce pan and add 1 large can of crushed tomatoes and 1 large can of diced tomatoes. Bring to a boil,then turn down to low for about thirty minutes or until the tomato sauce has reduced. You want the sauce to be almost to the consistency of tomato paste (thick). Now you are ready to use this for the sloppy joes -just brown some ground meat,onion, bell pepper and salt and pepper and then add the sauce.

Note: I have added some zucchini and yellow squash to the tomato sauce so that you can hid the veggies for those who do not like them.

Enjoy.

The One That You Have Been Waiting For

During the summer camp for Angelwood Children, I made some delicious biscuits for the staff and volunteers. Many of the older people remember these biscuits, but not the recipe. I found this in the newspaper several years ago, and now they are my favorite biscuits. It is like having yeast rolls and southern buttermilk biscuits in one.

Angel Biscuits

1 package yeast (2 1/2 teaspoons)
1/4 cup warm water (use your wrist and if it is luke warm, it is good)
2 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/8 cup sugar
1/2 cup shortening (1 stick butter)
1 cup buttermilk

Dissolve the yeast in the warm water; set aside
Mix the dry ingredients in the order given, cutting in the shortening as you normally do for biscuits or pie dough.
Stir in the buttermilk and yeast mixture and mix thoroughly.
Now the dough is ready to refrigerate. (Up to three days)
When you are ready to use the dough, turn the dough out on a floured board and knead lightly.
Roll out and cut with a biscuit cutter, placing them on a greased pan.
Let the dough rise slightly before baking in a 400 degree oven for 12 - 15 minutes.

These are great with fried chicken or chicken-fried steak, or any of those southern meals. How about for breakfast with orange marmalade or jelly.

Enjoy folks; hopefully I can come up with some more good recipes.
Until then.

Catalina Salad

Many of you probably do not like to cook during the summer months when it is very hot. I have a great recipe that I use to make in Texas (don't really know who came up with it, but I am sure it was a Texan). If you want to, you can cut up the lettuce and add the carrots, but I am real lazy when there is package salad mix. All you need to add is the following: tomatoes, bell peppers, ranch style beans (drained and rinsed) or you can use Bush Pinto beans. Cheese, Fritos and Catalina Dressing. Just before you serve this salad, add the the cheese, fritos and dressing and mix well. This is a meal, but if you like, serve some fruit as a side.
This is very yummy, and I sometimes wonder why I don't make it more often for it is so simple.

Until next time

So Popular

I made this snack for the staff at summer camp and they like it so much, I thought that I would put it on the blog. I found this recipe in the Penzeys magazine. To me, this taste like Reese's Peanut Butter Cups.

PEANUT BUTTER BARS

1 cellophane wrapped package of graham crackers
1/2 tsp Cinnamon
2 sticks butter
2 Teaspoons Vanilla
1 1/2 cup peanut butter, creamy or chunky
3 1/2 cups powdered sugar

1 12 ounce bag chocolate chips

1. Crush the graham crackers; mix in the cinnamon and set aside.
2. Melt the butter in a large saucepan; remove from heat and add vanilla and peanut butter and mix well.
3. Add the powdered sugar and graham crackers.
4. Stir until well combined: it will be a stiff dough.
5. Pat the mixture into an ungreased 9x13 pan.
6. Melt the chocolate either on the stove or in the microwave.
7. Spread the melted chocolate over the peanut butter mixture.
8. Refrigerate for 1 hour before cutting.

Yield : about 24 bars

New Creation

Many of my good followers know that I am a camp cook for multiple handicap children for 5 weeks during the summer. We have food provided for these children through a summer program to feed them throughout summer vacation. Well, most of these children have problem in eating hard foods like apples - so I found a way for them to enjoy this delicious fruit. I sliced the apples into eight pieces using an apple slicer; placed them in a baking dish and added brown sugar and cinnamon. I covered and then baked them in the oven at 350 degrees for 30 minutes. Meanwhile, I diced up some rolls that the church had leftover from their dinner, and melted some butter and poured over the diced bread; and I also added more cinnamon and brown sugar and mixed until all the bread was covered; place in the oven and baked for 20 minutes. I then added the croutons to the apples and let them cook for another 30 minutes. It was delicious.
So, if you have some apples lying around and you want to do something different, try this recipe. Until then.

Okay, It Has Been A While

Dear Fellow Followers:
I am sorry that I have let you down by not writing any new recipes in the last three or so months. As you know it is hot and many people do not like to cook when it hot. However, I have found out interesting ways to use leftover baked potatoes. Here is what you can do the next time you make baked potatoes - bake extras. Put them in the fridge until you want to make potato salad. I like to put hard boiled eggs in mine and use the yolk in the dressing. Here is what I do. First, I mash the yolk, and the add mustard and mayonnaise (or Miracle Whip) to the yolk and mix well. Now if you have leftover mashed potatoes, it is also good to put in the dressing for it makes the dressing more creamy. I also put celery, onion, pickles and bell peppers in my potato salad. If you want the recipe, I will be more than happy to write it down for you, but you have to remember, I do not measure anything. Until next time...

It Has Been Awhile

I just noticed that it has been almost 2 months since I have written anything on this blog. Well, I haven't created or redo a recipe because I haven't felt well; and now it is getting too hot to cook. However, I did make some good comfort foods while my sisters were here, and one one of them was Macaroni-Tuna Salad. This is a very simple recipe.

1. Cook the macaroni according to the box. Drain and rinse with cold water.
2. Chop up onion, bell pepper, pickles and anything else you like to put in it.
3. Add enough mayonaise or Miracle Whip (my favorite) to coat the macaroni and veggies.
4. Put in fridge for several hours.
5. Enjoy.

This is great on a hot summer day when you don't want to heat up the house.

Fried Chicken

I was doing a test run on Fried Chicken, Mashed potatoes, with rolls and creamed spinach for a luncheon that i am preparing for the woman in my church circle. I marinated the chicken in salt, spices (mostly garlic, thyme, but if you have Montreal Chicken spice, this will do) for 24 hours and the in buttermilk for another 24 hours; this makes the chicken moist and tasty. Drain the chicken and dredge the chicken through flour seasoned with salt and pepper. Deep fry the chicken for about nine minutes; and now you can let it finish in the oven for about 30 minutes. Now for the best chicken gravy, I used 2 Tablespoons of butter, 1Tablespoon of the chicken grease, and about 1/8 cup of flour to make roux. also use 1 chicken boullion and about 2 cups of the liquid from the potatoes and about 1 cup of water. heat until the roux thickens. Season to taste. Another good hint. If your potatoes are too runny, and if you have potato flakes, sprinkle a few teaspoons into mashed potatoes and mix well. Enjoy, and I will let you all know how my real luncheon turns out.
Until then, good eating to you all.

Taste

Is it me, or are restaurants not using spices and are making their food bland? When I go to an Italian restaurant, I expect to taste Oregano, garlic, basil and all the other spices that Italians use in their sauces ans marinara. Today, I ate at a pizza restaurant and had calzone with marinara sauce; thought the calzone was okay, the marinara sauce is a lot to be desired. It was like the chef or cook just opened a can of diced tomatoes, added a few onions and then heated up the sauce calling it marinara sauce. I just want to go back in the kitchen and show them how to make a good sauce. I guess we are so spoiled from an Italian Restaurant in Garland, Texas. Now this was REAL Italian Food, for the owner was an Italian who knew how to use all the spices. I guess if I want good Italian food, I will have to make it myself.

However, there is a good pizza place that I found here in Jacksonville that makes great pizza. I have tried their eggplant parmesan and it was pretty good.

I will keep looking for a good Italian Restaurant, and maybe I will become a food critic.

Until next time.

It's Easter Time

When I was a young girl, I remember around Easter Time, each of us would receive a coconut cream chocolate egg. I have looked for them as an adult but have no luck in finding these eggs. About three years ago, I was watching an episode of Paula Deen and she was making this candy called Almond Chocolate Balls. Well, as you know, I got on line and found the recipe. To my amazement, it taste just like the Egg I remembered as a child. So, each Easter I make these coconut cream eggs. I would now like to share with you, my favorite followers.

• 1 pound box of Confectioner's sugar
• 1 stick of butter (softened)
• 14 ounces of coconut (1bag)
• 14 ounces of condensed milk
• 1 teaspoon almond extract
• 1 1/2 cup nuts (optional)
• 12 ounces of chocolate chips ( you may need more)
  

1. Cream the butter and add the sugar until mixed well.
2. Add the condensed milk and mix well.
3. Add the coconut, and almond extract; and if you wants nuts, this is the time.
4. Shape into balls or if you have an egg mold, you can.
5. Refrigerate until the cream is hard.
6. Melt the chocolate in a double boiler or microwave.
7. If you made balls, dip the balls in the chocolate and place on waxed paper; refrigerate.
8. If you have shaped the cream into an egg shape, then you can pour the chocolate over the egg and spread to cover the egg.
   
9. Place in the refrigerator until the chocolate hardens.

Ahhhh, it brings back memories. I am one happy lady to have my coconut cream egg for Easter.

Orange Blossom Pancakes

Last week when I was sick, Scott bought me some orange juice which I didn't drink. I don't like things to go to waste, so I was looking for recipes to use the orange juice. I found this cake on the internet, but I changed the recipe to my taste. But, that is not what I am writing about today. I wanted some pancakes for breakfast so, here is the recipe.

• 1 cup of 1% milk
• 1 cup Dannon Light & Fit Vanilla yogurt

Mix these two ingredients together and set aside

• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1Tablespoon sugar
• 4 eggs
• 4 Tablespoons melted butter
• 1/2 cup orange juice
• 1 teaspoon orange extract (optional)
  

1. Mix all dry ingredients together and add the eggs, butter, milk mixture and orange juice and mix well.
2. Heat griddle, and pour 1/4 cup of the batter to make pancakes.
3. Turn the pancakes over when the batter bubbles.
4. Remove pancakes from griddle and serve with maple syrup and butter.

This is very delicious. Enjoy

Update

To all of my true followers, I am so sorry that it has been a while since I have written an recipes. My loving husband felt so sorry for me because my old laptop was so slow that it took forever to boot it or write in my blog, that he bought me a new laptop for my birthday.

Here it is April, and I have not written many Irish/English recipes as promised. However, I have been sick also, and during my illness, writing or even thinking about food did no appeal to me. Hopefully, I am on the mends and will get back to writing or improving recipes.

Since I don't have any recipes in mind, I thought that I would take this time to talk about my grand daughter who loves to cook, also. She is 5 years old, and already has several cook books of her own. My son is teaching her to read the recipes, find all the ingredients, make a list of ingredients not on hand, going to the store and finding the ingredients, and paying for the groceries. What a great lesson. She is very precise about measuring and following directions. I am glad to see that the art of cooking is not dead yet.

Hopefully, the next time, I will have a recipe to write about. And I hope that it will be soon.

Part Irish/Part Italian

As I was looking at Irish recipes the other day, I came across one that I remember as a child. My mother used to make one of my favorite desserts - Rice Pudding; I didn't know that it came from Ireland, for I thought rice was an oriental delicacy. As many of you know, I do not measure anything unless I am making it the first time. I got this from watching my mother, grandmother and great aunt cook. Anyway, I had some rice left over from a meal, and I decided that I wanted to make rice pudding- so, I did. I added two eggs slightly beaten, about 2 handful of raisins, cinnamon til it covered the rice, about 1 cup of brown sugar, and enough milk to cover the rice mixture. I then baked it at 350 degrees for about 1 hour. It was very good. I then ran across a recipe for rice panna cotta (this is an Italian custard). I had some of the rice pudding left, so I made the panna cotta. I heated in a microwave 2 cups of heavy cream and 1 cup sour cream for 7 minutes. In the mean time, I added 1 envelope (about 2 teaspoons Unflavored gelatin) to 2 Tablespoons of cold warm and let it bloom. After the cream is hot enough but not boiling, add the gelatin until it is melted, then add the rice pudding. Pour in a decorative mold; refrigerate. It is very delicious.

The Traditional Dinner for St.Patty's Day

Many think that the traditional meal for St. Patrick's Day is Corned Beef and Cabbage, but it isn't. This dish became traditional when the Irish came to America. Corned Beef and Cabbage was served only on special days or Holidays because beef was too expensive; but when they migrated to America, they found that beef was cheaper here. While in Ireland, main meat was lamb or mutton because they raised sheep. Some may ask, "Where is she getting this stuff?" Several years ago, when we had an ethic party, I looked up most of this information. Also, I went to History channel.com to make sure that my information is correct. It is amazing what you can find on the Internet. Anyway, to get back to the subject, Corned Beef and Cabbage is served in most pubs or Irish restaurants here in the USA, but in Ireland - they serve Irish Stew. The meat is usually lamb, potatoes, carrots, onions, and a few other veggies that I didn't catch while watching the video on the History Channel, and I didn't want to watch it again because my computer is so old and too slow (Like me). I found out that the onions were brought to Ireland when the Romans invaded it, and the potatoes came from Central America and brought to Ireland from Sir Walter Raleigh. So if you want to make the true traditional Dinner to celebrate St Patrick's Day, then have a good bowl of Irish Stew. Until then, have a great day.

Not an Irish Dish, but a Creation

Yesterday I was hungry for something starchy; but since I have been diagnosed with diabetes, I have tried to stay away from pasta. I decided that to make mac and cheese, but I wanted more than just mac and cheese. I went through the pantry and refrigerator to see what ingredients I had on hand. This is what I found: In the fridge, there were eggs, velveeta, romano and parmesan cheese, bell pepper, onion, garlic, carrots, celery, butter, milk and peppperoni. I thought that this would really jazz up the mac and cheese, so this is what I came up with. I this that I will call this Supreme Mac and Cheese.

Supreme Mac and Cheese or Confetti Macaroni

• 1 box macaroni ; cook according to directions, but do not cook the entire length for it will continue to cook while in the oven (I am thinking the next time I make this not to cook the noodles, but put it in the milk). Will let you know if it works.
• 1tablespoon olive oil and 2 tablespoons butter
• 1 celery stalk, diced
• 1 small carrot, diced
• 1/2 green bell pepper, diced
• 10 pepperoni, julienned ( You can used more if you like)
• 1 Tablespoon minced garlic
• 1 Tablespoon Italian Seasoning
• Salt and Pepper to taste
  
• 2 cups milk
• 1/2 cup each: romano and parmesan cheese
• 1 cup shredded cheddar cheese
• 12 ounces velveeta cheese
• 1 egg and 1 yolk, slightly beaten (or you can use two eggs)
  

1. Preheat oven to 350 degrees.
2. Spray a casserole dish with Pam or other cooking spray.
   
3. Sautee the veggies in the oil and butter until tender.
4. Add the seasonings.
   
5. Add milk and heat on low heat until hot but not boiling.
6. Add the cheeses until they are melted; take a little of this mixture and add to the eggs to temper them , then add back into the mixture.
7. Add the macaroni and mix well.
8. Pour into the prepared dish and bake for 30 minutes.

I didn't do this, but if you would like to add more cheese on top, you can.

This is a good way to get your kids to eat veggies; or even some adults.
Serve with a salad and you have a good meal.
Also, use your imagination and add things that you think would be good in this.

A Sweet for my Sweets

As promised I am writing another recipe from Ireland. This time it is a sweet delight. When I did my research for Irish foods, I came across this delicious recipe. Many will recognize this when they taste them, for they are your typical After Dinner Mints. Knowing this, you now add any flavor the flavor.

PEPPERMINT CREAM

• 1 LARGE EGG WHITE
• 1 POUND BOX CONFECTIONERS SUGAR
• PEPPERMINT OIL OR ESSENCE (OR ANY FLAVOR YOU WOULD LIKE TO TRY)

1. Cover a pan with parchment paper
2. Beat egg whites with fork.
3. Add about half of sieved confectioners sugar; mix well with wooden spoon, and slowly add the rest of sugar, about 1 tablespoon at a time until stuff paste.
4. Shake a little confectioners sugar on work surface, and empty the paste on it.
5. Add 3 -4 drop of the flavor and gently knead with fingers until it is a smooth paste. Keeping adding sugar to the paste until you have a stiff paste and able roll out.
   
6. Rub sugar on rolling pin and roll paste to 1/4 inch thick.
7. Cut the paste with a cutter, or you can use your imagination for shapes. Since it is March, and if you have shamrocks, use them.
   
8. Place the cut paste o the parchment paper.
9. Cover the mints with a clean tea towel and leave in a cool place.. DO NOT REFRIGERATE.
10. Store in small paper cases in airtight tin.

This is getting me excited about fixing some good Irish dishes. I just might have to go into the kitchen and start making some good Irish foods. Also, if you would like to use food coloring, you may add it Step 5 when you add the flavor of your choose. You can make this candy at any time.
Enjoy.

Luck of the Irish

Being mostly of Irish decent, I thought I would dedicate this month to Irish recipes. Looking at the Irish recipes and the recipes that I grew up on, they are almost similar, but over the years, the recipes have become Americanized. However, Several years ago, when I had an Ethnic party, I was looking up some recipes from England, Ireland, and Scotland for this is where most of my ancestors came from. I found this one recipe that caught my eye. It is Colcannon. This became one of my favorites because it is made with potatoes, and I love potatoes! So I would love to share with you.

COLCANNON

• Potatoes (depends on how many you are cooking for )
• cabbage (1head)
• butter
• milk
• salt and pepper to taste
• parsley or chives
  

1. Quarter the cabbage and boil until tender, drain and cut in strips
   
2. Peel and cube potatoes; boil until tender; drain ; add butter and milk and mash.
3. Add the cooked cabbage.
4. Garnish with the parsley or chives.
5. Enjoy.

Also, you can add bacon or ham ; make a salad and you have a meal
I never had this as a child, but this is very delicious.

Next article will be a sweet, so stay tuned. Man this is making me hungry.

"Cinfully" Cinnamon Rolls

Okay, I was asked to make cinnamon rolls for a non profit organization where I volunteer. I was experimenting with a recipe that I already have on the blog for yeast bread. For those who have not read my blog for a long time or are new to it, I will repeat the recipe.

• 6 cups flour
• 2 Tablespoons brown sugar
• 2 Teaspoons salt
• 4Tablespoons soften butter
• 2 1/2 Teaspoons yeast (or 1 Packet)
• 2 cups warm water (90 - 110 degrees)
• 2 eggs and 1 egg yolk Slightly beaten (save the white for a later use)

1. Place the flour, sugar, salt butter and yeast in a mixing bowl. Turn the mixer on to stir so the ingredients will incooperate.
2. Slowly add the water and allow it to mix with the dry ingredients. Add the eggs and mix
   
3. When it is mixed together turn up the speed level to 4.
4. Let the dough mix for about 10 minutes ( this better than the old fashion way - kneading by hand).
5. Place the dough in a well greased bowl ( I use Pam Spray); cover and place in a draft free area ( Like the oven, but make sure that is not turned on.) If your oven has a warm and hold button, turn it on while making the dough; then turn it off before you put the dough in the oven.
6. Allow the dough to rise til it has doubled in size ( about 1 hour)
7. Punch down the dough and place it on a floured surface area. Knead the dough until smooth.
8. Now you have a choice of making regular bread or cinnamon rolls. If you choose the rolls, then this is what you need: Cinnamon, Brown Sugar and butter. The reason I am not putting the amount for this is because I love cinnamon and will cover the rolled out dough with a lot of cinnamon, butter and sugar. If you like raisins and nuts, you can put them in too.
9. okay, I got ahead of myself. divide the dough in half. place 1/2 back in the bowl and cover while you are working with the other half. It is easier to work it in halves.
10. Roll the dough out in a rectangle (20X14) I used a cutting board that size. Make sure that it is flat. Now the dough is going to be very springy, and you might be thinking that "I'll never get it that big"; but it will, and you don't have to be exact.
11. Now that you have it the way you want it, you may spread the melted butter on the dough (it is better to spread if it is melted). You can use a pastry brush to do the spreading.
12. Sprinkle the cinnamon all over the dough, then add the brown sugar. At thispoint, you can add whatever you would like to your rolls.
13. Start from the back, and start rolling the dough towards you; when you get to the end, pinch the seam together and the ends also.
14. With a knife, cut the dough at 1 inch intervals, and place the roll on a greased or sprayed pan. The rolls can be touching for it gives them a better texture.
15. Allow them to rise a second time.
16. Preheat the oven to 400 degrees. Bake for 30 minutes. Now, a word to the wise; some ovens are differnt than others, so it is best to keep an eye of them. You would like for the rolls to be golden brown.
17. While the rolls are baking, you can make the glaze: about 1/4 cup confectioners sugar and 2 teaspoons milk. Mix together and when the rolls are out of the oven, drizzle the glaze over them.
18. Enjoy with a nice cold glass of milk.

Ripen Banana Muffins

I had some very ripe bananas that I just had to use up because I didn't want to throw them away. Because we are trying to eat more vegetables and fruits, I decided that I would make something with them. I also had some praline walnuts that I made for Valentine's Dinner, so I threw some of them in the recipe.I also thought that I better write it down before I forgot how I made them.

• 5 ripen bananas
• 1 stick of butter, soften
• 1 cup brown sugar
  
• 4 eggs
• 2 teaspoons baking powder
  
• 3 cups flour
• 1 cup oats
• 1 teaspoon vanilla
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 cup walnuts coarsely chopped
• 1 cup raisins

1. Preheat oven to 350 degrees.
2. Use cooking spray and spray the muffins pans.
   
3. Cream the butter and brown sugar.
4. Add eggs, one at a time.
5. Add the flour, oats, vanilla, nutmeg, and cinnamon; beat until well mixed.
6. Add walnuts and raisins; stir until well mixed.
7. Fill muffin pans to 2/3 full (I used an 1/4 cup to fill the individual muffin holes)
8. Bake for about 30 minutes.

Now, I forgot to add baking powder or soda, but the muffins did rise a little. They are going to have a heavier texture than your normal muffins, but while they were cooking, the aroma was so aromatic that you could smell them baking outside. A lady came to the door to inspect the outside of the house for the insurance company, and she said that the smell was making her hungry; I wonder if it is making the roofers hungry? I will give them one when they come out of the oven.

Okay, I tasted the muffins and they have a good flavor to them, but would be lighter if I had remembered to put in the baking powder.

If you would like the praline walnuts, here is what you do.

• 1 12 ounce bag of walnut halves
• 1 cup water
• 1 cup of honey

1. put all three ingredients in a skillet, and bring the water to a boil. Cook until all of the moisture is gone; use a low to medium heat and keep an eye on it so that the walnuts do not burn.

Like I said, I just threw some stuff together to make something out of the bananas, and now I have to come up with a name - if you can think of a good one, let me know.

Happy Valentine's Day

Last evening, I prepared a wonderful Chinese dinner for my loving husband and six of the sweetest people who I cherish. On the menu was Honey Walnut Shrimp; a recipe that I found online and tried at a restaurant. For those who really know me, I changed the recipe just a little. I went by the recipe for roasting the walnuts in honey and water. There was some of the juice left over so I added that to the sauce for the shrimp. I also made Hot and Sour Soup, which was really easy.

HAPPY VALENTINE'S DAY EVERYONE.

Eat More Veggies

I am constantly thinking of ways to eat veggies because most don't have any taste to them. Take squash and zucchini for instance, by themselves, they have not taste; heck, they don't have any taste together. I was messing in the kitchen one day last week, and decided to do some experimenting with these two vegetables and this is what I came up with. So if any of you followers or readers can think of a good name for this recipe, please let me know.


4 yellow squash or 1 package of frozen
4 zucchini
1onion diced
2 garlic cloves crushed
salt and pepper to taste
2 heads escarole (Italian Lettuce)
1 tablespoon olive oil
2 tablespoons butter

1. Wash and slice the squash and zucchini. Wash the escarole and let it drain.
   
2. Place in large frying pan the oil and butter and turn on low heat; add the vegetables ( do not add water for these veggies are mostly water).
3. Add onion and cloves and seasoning.
   
4. Cook until they are very mushy
5. Slice the escarole and add to the vegetables, let it cook down.
6. Now, if you would like, you can add cheese and anything else you would like to add.

Believe it or not, it is very good as well as healthy. There might be something that I left out for I am very bad at creating something, but forget to write it down. Try and let me know what you think.

What do You do When You Don't Have Oatmeal

I was hungry for Apple Crisp, and we had a bunch of apples that needed to be used up before they go bad. So I got out some of my trusted cookbooks to look for a good recipe. I found one in my Betty Crocker Cookbook that I got for a wedding present from my Mother-in-law 32 years ago. Anyway, as I collecting all the ingredients, I realized that I did not have any oatmeal; What am I going to do? I didn't want to go to the store just for one item, so I looked around in the pantry to see what I had. I then saw Oatmeal to Go in several varieties, so I decided on the Oatmeal Raisin. I place 4 of these bars into the microwave to heat them for 1 minute, then crumbled them in the flour sugar mixture. So, if you don't have oatmeal around, you can almost improvise and use something else. Just use your imagination.

Comfort Food

Growing up, I remember my mother making a pot of beans with ham or bacon. Man were they good. But being a diabetic, I have to watch my carbs. However, this recipe is a good meal because I add lots of veggies to this. Sometimes, I leave out the ham or bacon and just make it vegetarian meal. You get your protein from the beans, and vitamins from the veggies - therefore it is a healthly meal.

So here is the recipe that I improved from my mother.

Ham and Navy Bean Soup

• 1 pound navy beans rinsed
  
• 1 cup of chopped ham or 6 slices bacon cooked
• 1 onion chopped
• 1 cup chopped carrots
• 1cup chopped celery
• 2 teaspoons minced garlic
  
• 1Tablespoon olive oil
• 1Tablespoon butter
• 8 cups of chicken broth ( you can use chicken bouillon, 8 cups water with 4 bouillons)
• salt and pepper
• two escarole lettuce (this is an Italian lettuce)
  

I never soak the beans overnight , just rinse them and put them in cold chicken broth and cook them.

1. Melt butter in olive oil. Add onions, carrots, celery, and garlic; cook until tender.
2. Add the veggie mixture to the beans.
3. If you want this to be vegetarian, don't add the ham or bacon, but if you want meat, this is a good time to add it.
4. Bring the beans to a boil, then turn down to a simmer (on an electric stove, that would be a 2. On a gas stove, you have to judge it). If you are using a slow cooker, just put it on high for two hours, then turn it to low.
5. It usually takes about 3 -4 hours for this to cook.
6. Now, I like to make mine spicy so I add about 2 teaspoons of red pepper flakes, 1 teaspoon of cumin, and sometimes 1 small can of green chiles.
7. Just before the beans are done (about 1/2 hour before) chop up the escarole lettuce and put in the soup. It will cook down. If you don't have escarole, you may use spinach, which makes this very good.

This meal is great on a cold day and you can serve cornmeal and a salad or fruit to make this meal complete. Enjoy.

Lost Another Bet

Well, I did it again- when will I learn? I think I like betting so I can cook. I made another bet with Andy, but this time I lost (Stupid Giants). So, For Valentine's Day, I am planning an elaborate dinner for my favorite people. The menu is going to be a surprise. I notice all our bets involve food; but that is a good thing because you have really good fellowship.

I haven't posted to many recipes, but I am going through my files and trying to find some good comfort food recipes, and ones you can take camping with you. I have found out by camping with our good friends the Williams and Ruffetts that you can cook anything while camping as you do at home. We went camping with Sharon and Mike (we missed you Andy and Susan), and Mike made a Mexican pot roast while Sharon fixed tortilla soup. Both was great considering that it was colder than usual when we go camping. I must get Mike to post that recipe.

Well, I promise to do another recipe the next time I write

Dinner Was a Success

Well, both Andy and I survived each other while cooking this delicious dinner for our best friends. Neither of us like lamb, but we fixed it for those who do; but we did have our hot dogs.
Andy was late, so I started fixing the cake, but by the time the brie was done, and I was about to put the cake in the oven, he showed up. He did make the rolls and hot dog buns. I did some research on how to roast lamb and what spices to use. I made a mixture of garlic powder, onion powder, Italian spices, black pepper and Sea salt. I sprinkled the mixture on the lamb chops and let them marinate over night. On the dinner menu, we made brie, tomato/ mozzarella salad, and a relish tray. For the main course, we had crown lamb, asparagus with a sauce, roasted potatoes with olive oil, Italian spices, black pepper, and sea salt. and for dessert, we made a yellow cake with chocolate frosting. We did get some rave review on the meal. To be honest, I will be very glad to fix an elaborate meal for the great friends we have.

By the way, Scott is making a lamb stew for the camping trip this weekend, which I am looking forward to. Hope the weather is cooperative.

Homemade Bread

I asked Scott to get me a bread making cookbook for Christmas for I wanted to learn how to make Artisan breads; and he did. However, I have this one recipe that I got from my boss at the church where I assist in the Wednesday night dinners (my job is to make salads). I have perfected this bread so I would like to share the recipe and the changes I have made for this bread.

• 6 cups flour
• 2 tablespoons brown sugar
• 2 1/2 teaspoons yeast or 1 packet
  
• 2 teaspoons salt
• 4 tablespoons butter
• 2 cups water ( 90 -110 degrees)

1. Put the first 5 ingredients in a mixer with a hook. Turn the mixer on the 1st speed (Might say stir on your mixer if you have a kitchenaid).
   
2. Mix together until flour is like cornmeal.
3. Slowly at the water until it is mixed together.
4. After it is mixed together, turn the speed to 4 and mix until it pulls away from the wall of the bowl.
   
5. Mix for 5 minutes. You will have a soft dough
   
6. Place dough in a well greased bowl ( you can use cooking spray) and cover. Place in a warm place with no draft. ( oven is a perfect place, but make sure that it is off).
7. When the dough has doubled in size ( about 1 hour), take it out of the bowl and place on a floured surface.
8. Knead the dough until it has absorbed the flour. Smooth it out and with a rolling pin, roll the dough until it is about 1/4 to 1/2 inch thick. At this time you may use a biscuit cutter to make rolls; or you can mold the dough into an oblong roll to fit in a bread or loaf pan.
9. Let the dough rise a second time (1/2 - 1 hour). Keep it in a draft free area.
10. Preheat oven to 400 degrees. If making rolls, bake for 30 minutes, and if making bread loaves, bake for 45-50 minutes.

After you have mastered this, you might want to experiment on making cloverleaf rolls (use a small round cookie cutter to make small balls; place three in a greased muffin pan. Bake as if you are making rolls) I also use this to make hot dog buns, just have to find the right cutter for these.

Let me know if you have tried this and if you have any ideas.

A New Camper's Recipe

I have a wonderful recipe for you campers and non campers. This is an easy Bisquick Recipe. I make this every time we go camping for easy pancakes or biscuits.

• 8 cups of all purpose flour
• 3 Tablespoons of baking powder
• 2 sticks butter
• 1 Tablespoon salt

Mix all of this together with a pastry blender , fork or your clean hands until the mixture is the consistency of coarse cornmeal. Place in a gallon storage bag; and now it is ready whenever you are. I can't tell you how long it will keep because I use it up so quickly.

You will need to add about 1 cup of milk or buttermilk for 2 cups of bisquick for making biscuits. If you are to make pancakes, you will need to eggs, 2cups bisquick and two cups of milk or buttermilk. There is no limit in using this - use the recipes off the bisquick box.
If you have any other ideas, just let me know.

The Bet was a Tie

I am a fan of the Indianapolis Colts, and I have a good buddy who is a fan of Jacksonville Jaguars. We made a bet this year about these two teams. The bet was if the Colts lost both games to the Jags, then I would cook him a dinner of his choice, but if the Colts beat the Jags, then he would have to cook a dinner for me of my choice. In reality, this would have been a win- win situation for the both of us since we both love hot dogs or hamburgers. However, if the two teams split, which they did, then he and I would have to cook a dinner together for our spouses and a few friends. This is what happened. The Jags won the first game by a field goal in Indianapolis, but when the Colts came here to Jacksonville, they slaughtered the Jags. This made Scott and Susan as well as the close friends very happy because they were not going to settle for hot dogs or hamburgers. Instead, The spouses, especially Susan being it close to her birthday decided that she wanted Lamb; and Scott liking lamb also, agreed that would be a better meal. So here is the menu for our guests. Lamb, Roasted potatoes, Asparagus, and Yellow Cake with Chocolate Frosting.
Now Andy is going to be Sous Chef while I am going to be the Big Chef. I hope that there will not be a lot of pans or flour flying all over my new kitchen. We shall see.
However, I am looking forward to this.
Oh, by the way, Andy and I are going to have our hot dogs while the rest are going to have their lamb. Who said that we can't have cake and eat it, too...