GENE-E RECIPES

Chili Relleno Casserole ...p67

2011-11-09T04:26:00.000-08:00

I must apologize for the quality of my photos. My camera was left on an airplane and, unfortunately for me, but fortunately for the thief, it was finders keepers. I am using my cell phone now for photos, which does an okay job. I'm disappointed though as I was just learning how to use f-stops and get creative with the camera - I may just have to experiment now with instagram and the creative apps for shooting with an i-phone!

Back to cooking!

I fell in love with this egg recipe the first time my mother-in-law cooked it up. You can serve it for any meal of the day, dress it up, or just reheat all week long for a quick breakfast, and it's so much easier to make than a quiche with the time threatening crust, (unless, of course, you make the Bisquick quiche or buy premade crusts...). I have doctored it up at times with cooked, crumbled sausage or bacon.

I like to top it with sour cream and hot sauce, maybe a few sliced jalapeños, and accompany with fresh sliced tomatoes.

Layer the whole green chilies on the bottom of pan.

Top layer of cheese adds a golden crust.

Hardy Appetit!

CHILI RELLENO CASSEROLE

2-7 1/2 oz cans whole chilies
1 tsp oil, rubbed in pan
1 lb. Monterey Jack cheese, sliced
salt & pepper
6 eggs, beaten with 1 cup milk
1 lb. cheddar cheese, shredded

Rub loaf pan or small square pan with oil. Layer chilies and jack cheese. Pour egg/milk mixture over that layer. Sprinkle with cheddar cheese and salt & pepper. Bake at 350° for 45 minutes.

Buffalo Chicken Salad ...p34

2011-11-03T20:26:00.000-07:00

This recipe introduced me to two ingredients I've never used before: Frank's hot sauce and Panko breadcrumbs. I've kept a bottle of Frank's in my fridge since - like Tabasco with body.....and I plan to use Panko more often. It's oxymoronic. Is that a word? The crumbs are soft, yet crunchy.....

A really great combination with a slightly tangy dressing of blue cheese and yogurt - you'll enjoy it if you like chicken wings with a side of blue cheese.

Hardy Appetit!

BUFFALO CHICKEN SALAD

2 T Frank's hot sauce
1 tsp apple cider vinegar
1 tsp dark brown sugar
1/4 tsp salt
1 pound chicken tenders
1/2 cup panko breadcrumbs
1 tsp vegetable oil
1 ounce crumbled blue cheese (or your choice of cheese)
1/4 cup plain nonfat yogurt
2 T nonfat buttermilk
1/4 tsp pepper
1 head romaine lettuce, chopped
6 celery stalks, thinly sliced

Heat oven to 400°. Whisk together the hot sauce, vinegar, sugar, and salt in shallow dish until well blended. Add the chicken and turn to coat. Marinate for 10 min. at room temp.

Put the breadcrumbs and oil in shallow dish and toss to combine. Dredge each chicken tender in the breadcrumbs, completely coating both sides. Transfer to rack of broiler pan. Bake, turning once until chicken is cooked through and crust is golden brown, about 12 min.

While the chicken is baking, stir together the cheese, yogurt, buttermilk and pepper. Toss with the lettuce and celery until well coated. Divide the dressed greens and chicken tenders among four serving plates. Serve immediately.

Cashew Chicken ...p53

2011-10-29T09:16:00.000-07:00

Most of you readers are probably too young to remember when Cashew Chicken was about the only Chinese cooking we did at home! Before woks were readily available at Walmart, Target....oh, we didn't have those stores then either.

We did have local stand alone butchers where we could choose our chicken (live) and have the butcher slaughter it on the spot. Our local Detroit butcher was Vergote's. We kids would hide behind mom's skirt listening to the squawk as the butcher's ax fell with a thud across the chicken's neck. Then we'd eagerly open our eyes to watch the chicken run around the little kitchen with his head cut off. By the time we studied descriptive phrases in English, we knew what the figurative "running around like a chicken with its head cut off" literally looked like.

Compare that to this conversation between modern kids, "yeah, we went to Walmart, where mom walked the rows and rows of packaged chicken and tried to decide, 'breasts? thighs? wings? boneless breasts?' It's as if she'd never seen a chicken before!"

The combination of cashews with chicken is still a winner. The critic loved this simple but tasty recipe. NOTE: The ingredients in the cookbook don't list the rice (which from my picture, you can see I didn't have!), lettuce, green onions, and most important, cashews, or their respective quantities, so be sure to determine quantities you'll need before leaving for the store! And there is a typo in the cookbook, Fry the chicken, don't dry it :-)

Hardy Appetit!

CASHEW CHICKEN

3-4 boneless chicken breasts, cut into bite-size pieces
small can Pet milk

Ah, so good!

2 beaten eggs
salt & pepper
flour
lettuce, shredded (enough to cover bottom of your casserole dish)
green onions, chopped
cashews

Sauce:
2 cans chicken broth
1 tsp. MSG
2 T soy sauce
2 T cornstarch

Marinate chicken breast in mixture of pet milk, eggs and seasonings for at least 30 minutes. Remove chicken from milk, dip in flour and fry. Spread bottom of casserole dish with shredded lettuce and chopped green onions. Place chicken on top. Pour sauce over chicken and sprinkle with cashews.
Serve over rice.

Dear Abby's Pecan Pie ...p89

2011-10-26T21:12:00.000-07:00

My comment for Thanksgiving: Make this pie.

Delicious despite my error in not adding butter until I had already mixed in the pecans. Oops. I poured it over the top and stirred it in. It was still perfect! Combined with the Perfect Pie Crust, all agreed this was worthy of repeat!

My sister turned me on to this trick after years of my tearing thin strips of foil and wrapping pie crust edges to prevent over-browning: just tear off a square a little bigger than your pie tin, fold in half and cut out the middle - voila! a perfect foil circle to lay over the browning edges!

Hardy Appetit!

DEAR ABBY'S PECAN PIE

9-in. unbaked pie crust
1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
1/2 tsp salt
1 tsp vanilla
1 heaping cup pecan halves

Heat oven to 350°. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla. Mix well. Pour filling into unbaked pie shell; sprinkle with pecan halves. Bake at 350° for 45-50 min. or until center is set. Toothpick inserted into center will come out clean when pie is done. Cool. If crust or pie appears to be getting too brown, cover with foil for remaining baking time.

Perfect Pie Crust ...p89

2011-10-24T18:42:00.000-07:00

Perfecting pie crust is no easy task, but the critic mastered this years ago.

One day after 9/11, a stroke severely limited the use of the left side of her body, and I thought she'd never make pies again. Not so. It is now one of my greatest joys to watch her toss the dough and determine the point at which it is just the right consistency to roll out. She uses her hands and what a delight it is to see her use both her hands; her brain doesn't instruct her to use her left, so we've dubbed it "Mr. Lonely," in order to isolate those instructions. "Tell Mr. Lonely to hold the bowl." And he does, but he must be told. She refuses to use a fork like I do to toss the dough, insisting her fingers tell her when it is just right, "that's your problem making dough - you're afraid to touch it!" and I am - I've always heard you don't touch the dough. But hers is the golden touch and every crust she makes is delectable and flaky. She says the secret is she doesn't "press" the dough, she just tosses it.

The recipe was contributed by my sister, who runs a very close second to my mom in pie-crust making! So this Perfect Pie Crust was my attempt to, well, make it perfect.

And it was excellent, no doubt, but I still prefer my mama's no measure, touch technique!

Hardy Appetit!

PERFECT PIE CRUST

2 cups flour
1 tsp salt
3/4 cup shortening
4 T ice water

Combine flour, shortening and salt. Sprinkle with water 1 tablespoon at a time, tossing lightly. Work into a firm ball. Makes 8"-9" double crust.

Sweet Potato Crunch Casserole ...p66

2011-10-13T18:16:00.000-07:00

Oh. my. gosh.

I love sweet potatoes anyway, but topped with this crunch, love reaches a new super sweet delight! It's as if a package of pecan pralines was crumbled all over the top. If you're diabetic, you might wanna not tempt yourself here....

The critic went wild over this side dish. I share her delight and have decided I will use this topping (not the sweet potatoes) as the crunchy topping in every apple crisp recipe from now on.

Hardy Appetit!

SWEET POTATO CRUNCH CASSEROLE

2 eggs

You'll ask for more!

1/3 cup evaporated milk
1 stick butter
3/4 cup sugar
1 tsp. vanilla
2 medium sweet potatoes (boil until soft, then
remove peel)

Topping:
1 cup brown sugar
1/2 cup self-rising flour
1/3 cup butter
1 cup pecans, chopped

Mix mashed sweet potatoes with eggs, milk, butter, sugar and vanilla. Mix until smooth. Pour into casserole dish and top with topping. Bake at 300° in an 8"x8" glass baking dish, until topping begins to bubble and turn brown, about 30 min. Double the recipe for an 9"x14" dish.

Spinach Salad ...p35

2011-10-13T15:53:00.000-07:00

Amp up your meal tonight with a dark green spinach salad using this simple, tasty dressing. One warning. The dressing makes a lot.... I wasn't sure if I should use it all on my one simple bag of prewashed spinach leaves, or bottle the extra. I chose to bottle the extra, feeling I drenched the leaves plenty with a good pour and could use this again on other salads. If you don't want your salad soupy wet, I'd suggest you reduce the recipe by 2/3.

Or eat it at Linda's and see how it's really done.

Hardy Appetit!

SPINACH SALAD

1 1/2 T minced onion
3 T yellow mustard
1 1/3 T Accent or other seasoning
1 1/3 T salt
2/3 cup white vinegar
2/3 cup warm water
1 tsp Lea & Perrin Sauce
dash Tabasco sauce
2 1/3 cup salad or olive oil

Mix all ingredients together in blender. Pour over fresh spinach greens.

Peanut Butter Cookies ...p99

2011-09-18T14:23:00.000-07:00

A Victor is declared in the battle of the Peanut Butter Cookies....

It seems we either love peanut butter or we don't. I happen to love peanut butter, but steer clear of popping too many cookies in my mouth when my husband is near. One might think he had an allergy to peanuts from his ability to whiff the first, escaping trace from the lifting of the lid. Worse if I seductively lick it off my lips as he enters the room. Nothing like the aroma of peanut butter to kill the mood. Perhaps his dislike stems from his brother's great love of peanut butter - one got the love gene, the other the don't like (I won't say hate, as he wouldn't like that word too much!).

While these peanut butter cookies are nothing to complain about, we all (minus my husband) concurred that the "Classic Peanut Butter Cookies" on the same page of the cookbook is tastier and creamier. Perhaps this is due to the fact it has 1/2 cup more butter....yum, I love butter. But if you need to save that last stick of butter, then by all means, these cookies will satisfy your peanut butter tastebuds just fine!

Hardy Appetit!
PEANUT BUTTER COOKIES

1/2 cup sugar
1/2 cup peanut butter
1/4 cup butter
1 1/4 cup flour
1/2 tsp baking powder
1/2 cup brown sugar
1/4 cup shortening
1 egg
3/4 tsp baking soda
1/4 tsp salt

Preheat oven to 350°. Cream together sugar, brown sugar, peanut butter, shortening, butter and egg. Add dry ingredients and mix well. Drop by spoonfuls onto greased cookie sheets and using fork, press crisscross design into top. Bake for 8-10 minutes.

Crazy Crust Pizza ...p60

2011-09-10T21:15:00.000-07:00

In years past, I have made this pizza and remember the crust truly being crazy - puffy with crests and valleys...this time that didn't really happen. I may not have cooked it in the right pan, using a 9" x 13" baking pan rather than a pizza pan, which may explain the sanity of this crust. Oh there were puffs but gentle like easy listening waves instead of rock....

My crests were below grade, rather than above...

My favorite topping - slightly crisp mushrooms and onions

The critic, as well as my son, loved this pizza crust. I loved the consistency of taste and texture and the ease of making it! You'll love adding your own favorite toppings to this "Crazy Crust."

Hardy Appetit!

CRAZY CRUST PIZZA

1 cup flour
1/2 tsp salt
1/8 tsp pepper
2/3 cup milk
8 oz. tomato sauce
1 or 2 tsp oregano
favorite pizza toppings
2 eggs

Preheat oven to 425°. Grease 12" pan. Sprinkle with cornmeal. Mix together flour, salt, pepper, milk and eggs. Blend until smooth. Pour into pan so batter covers bottom. Bake for 25 min. Combine tomato sauce and oregano. Spoon over top of cooked crust, sprinkle with cheese and toppings. Bake additional 10-15 min.

Drop Dumplings ...p86

2011-08-31T15:06:00.000-07:00

I love it when the critic loves her very own recipe without knowing it's hers. It means that I'm cooking like my mama and that's a good thing because usually I have trouble making dumplings. Just not my forté.

These dumplings, however, were simple to make and remained moist during the devouring of the first helping into the second. In fact, I served them up for lunch the next day and they were still quite good - not pasty and gooey like some I've made.

If one of the things you dislike about baking pies, dumplings, and the likes, is the task of lifting the dough off your flour-strewn counter, invest in a Silpat. It's a silicone, non-stick baking mat...safe to use in high oven temps (though I've never used it in the oven); I use it as a non-stick mat. It's wonderful!

Hardy Appetit!

DROP DUMPLINGS

2 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup milk

Mix together. Dump onto floured board. Pat and cut with biscuit cutter or small glass. Drop in favorite stew.

Microwave English Muffin Bread ...p87

2011-08-28T16:54:00.000-07:00

Ready to rise

Bread cooked in a microwave? My husband's mother, way back in the late 70s, ahead of the times, took a microwave cooking class when the rest of us were terrified that the machine was going to cook the cook and not the contents. I'm not sure how much the fear was warranted, but the story of the elderly woman who, desiring to quickly dry her poodle by placing it in the microwave, only to have it go poof! had all of us scared to attempt anything more than reheating our leftovers or boiling water....and that at arm's length.

Risen to the top of the loaf pan, now ready to bake.

Well, most of us are still here and the microwave has become standard equipment in just about every household in America. And if the only thing I ever cooked in a microwave was this bread, I would want one on my counter.

Fully baked loaves.....still pale, ready to be sliced and toasted.

This bread is so easy to make, I often am baffled as to why I don't make it regularly! If you just slice and eat, you'll find it bland - this bread is designed to be toasted - just like English Muffins. Along with some tasty jam, it makes a lovely Christmas gift for your friends and neighbors.

Hardy Appetit!

MICROWAVE ENGLISH MUFFIN BREAD
-makes 2 loaves

Grits
2 cups milk
1 cup water
5 1/2 cups flour
2 envelopes dry yeast
1 T sugar
2 tsp. salt
1/4 tsp. baking soda

Grease two 8 1/2" x 8 1/4" loaf pans (microwaveable). Sprinkle with grits, shake out excess. Cobine milk and water. Heat on high for 3-4 minutes. Mix 3 cups flour, yeast, salt, sugar, and baking soda in large bowl. Add warm milk to mixture and beat well. Blend in remaining flour and stir until dough is soft. Divide dough in half. Cover and let rise in warm, draft free area for 45 min. (until dough rises to top of loaf pan). Cook loaves one at a time on high for 6-6 1/2 min., turning pan once. Elevate baking pan. Let stand for 5 minutes before toasting and serving.

Sara's Summer Squash ...p81

2011-08-27T06:18:00.000-07:00

A lot of you (especially men it seems) don't like this illustrious, dull vegetable, therefore, we cooks disguise it with tomatoes, eggplants, zucchini and cheese and call it Ratatouille, hoping that you will find it palatable. In reality, I think squash suffers from a bad reputation because of its presentation in just about every institutional cafeteria as a "squashed," overcooked, tasteless vegetable devoid of any flavor. Unlike the crisp explosion of moisture refreshment you get from sliced cucumbers, the moisture derived from sliced, cooked squash tastes like, well, slime.

Yet, I love squash. I love the beautiful yellow blossoms that indicate the vine is about to bear fruit, and usually lots of it..... I love the satisfaction of pulling a basketful of squash off the vine, and just looking at it on my kitchen table for days. I love the creamy yellow of the skin. I love, even more, eating it when cooked up in a tasty casserole like Sara's Summer Squash.

The critic enjoyed this recipe as much as we did.

Hardy Appetit!

SARA'S SUMMER SQUASH

2-2 1/2 lbs. yellow squash
1/2 cup margarine
3/4 cup onion, chopped
15 Ritz crackers, crumbled
2 eggs, beaten
salt & pepper
1/4 tsp Tabasco sauce
1 cup cheddar cheese, grated
1/2 cup Ritz cracker crumbs

Slice squash and cook until tender. Sauté onions in 1/4 cup margarine and mix with squash. Add crumbled crackers, eggs, seasonings and cheese. Place mixture in 2-quart casserole dish. Combine remaining 1/4 cup margarine (melted) with 1 1/2* cups cracker crumbs. Sprinkle over squash mixture. Bake at 350° until bubbling hot.

*discrepancy with list.

Cucumber Salad ...p32

2011-08-23T16:00:00.000-07:00

Just recently my husband asked if I knew that a person can live on cucumbers. I know that they are refreshing to eat and use cosmetically....I'm not certain about all the nutrients they contain, and I won't go into that as I did with broccoli, but the facts are out there. Cucumbers are very good for you. Optimally, eat the whole thing - peel, pulp and seeds for the most benefit - but if you ARE going to eat the skin, be sure to buy organic. Evidently, organic means the wax is non-synthetic and free from chemical contaminants.

The critic loves cucumbers - perhaps one of the reasons she has lived a long, reasonably healthy life. Mom's preference though is to have them sliced and soaked in vinegar and salt, just the way her dad just to like them. I wish I could keep a bowl going in the fridge all the time, but they're likely to be gobbled up in one sitting.

Seedless English cucumber


Begs you to bite down on this hydrating wonder!

This recipe calls for soaking in sour cream as well as the vinegar, and while there is no mention of letting them sit for any length of time in the refrigerator, they are better after sitting a few hours or overnight in the refrigerator. The critic thinks cucumbers served this way are YUM. I only used one very long seedless cucumber without reducing the amount of sour cream - which I think should have been done - or you be sure to use 3 large cucumbers or 2 English cucumbers. I love the addition of the white onions in this recipe - nice flavoring.

Hardy Appetit!

CUCUMBER SALAD

3 peeled, sliced cucumbers

(I used 1 English cucumber, unpeeled)

1 pint sour cream

2 T vinegar

1 tsp. salt & pepper

1/2 diced white onion

Mix well and refrigerate before serving.

Broccoli Salad ...p31

2011-08-20T18:47:00.000-07:00

Broccoli has suffered long enough from a maligned reputation, thanks in part to President George Herbert Walker Bush who banned it from service on Air Force One way back in 1990. In my attempt to bring honor back to this misunderstood veggie, I googled "broccoli" for some reasons why it should be on your dinner plate this week.

I was shocked to find out all I did.

DETOXIFIES Nutritionally, broccoli is like that threefold cord not easily broken mentioned in the Bible - Eccl. 4:12, in its job of detoxifying our bodies. According to WHFoods,

Broccoli has a strong, positive impact on our body's detoxification system, and researchers have recently identified one of the key reasons for this detox benefit. Glucoraphanin, gluconasturtiian, and glucobrassicin are 3 glucosinolate phytonutrients found in a special combination in broccoli. This dynamic trio is able to support all steps in body's detox process, including activation, neutralization, and elimination of unwanted contaminants.

IMPROVES USE OF VITAMIN D Most people over age 50 find the need to supplement their Vitamin D intake. Well, please eat your broccoli then because broccoli just loves to assist in the metabolic balance of Vitamin D with Vitamins K and A that it contains in abundance.

ACTS AS ANTI-INFLAMMATORY A flavonoid (Kaempferol) in broccoli has anti-inflammatory qualities.

LOWERS CHOLESTEROL Broccoli, when lightly steamed, binds with the bile acids in your digestive tract to excrete cholesterol.

FIGHTS CANCER But please don't cook your broccoli to mush because that destroys sulforaphane - an extremely potent cancer-fighting agent and immune system booster. ScienceDaily.com

1 1/2 cups served 2-3 times a week is the minimum recommended serving, but to get the most out of its cancer-fighting properties, 2 cups 4-5 times per week is optimum.

Statistics however show that the average American eats 4 1/2 pounds per year. Is that enough?

If one pound of chopped broccoli = 4 1/2 cups,
or 1 lb:4.5 cups, then
52 lbs:234 cups (1.5 cups x 3 svgs. x 52 weeks) recommended servings

If my math is right, we are sorely deficient in our broccoli intake, to the tune of 47.5 lbs short per year.

NATURAL SUNSCREEN Broccoli doesn't have to be served as "trees". Popular now are the broccoli sprouts - added to your sandwich or salad just like alfalfa or bean sprouts. The latest bad news to bounce around is that our sunscreen lotions that we slather on routinely are suspected of causing the very skin cancer it is designed to protect against. Well, eat those broccoli sprouts - they contain an extract that boosts your natural ability to defend yourself against UV rays. That extract is the same sulforaphane mentioned above and when rubbed on skin is proving to substantially protect it from UV rays without the carcinogenic effects!

And broccoli doesn't have to be boring. Use it as the basis for salads, soups, a side dish, casserole, dessert (yes, dessert!), or drinks....

If you're not quite that adventurous that you'd make a dessert or drink using broccoli, try this salad recipe. Loaded with healthy additions like raisins and cheese, it satisfies with a nice crunch and just a touch of sweetness. It's also very pretty in a clear salad dish.

Hardy Appetit!

BROCCOLI SALAD

3 bunches broccoli (crisp and crumbled)
*I steamed for short time
9 bacon slices, crumbled
3/4 cup raisins
5 green onions, chopped
3/4 cup shredded cheddar cheese

Dressing:
1 cup Miracle Whip
2 T vinegar
1/4 cup sugar

Mix dressing and let standing for 10 minutes while you prepare the rest. Cut broccoli into flowerets. Add bacon, raisins, green onions and cheese. Pour dressing over salad and chill for two hours before serving.

Demers Crêpes ...p107

2011-07-04T21:56:00.000-07:00

I haven't cooked a crêpe since living in Canada 30 years ago, and I cooked them on the bottom (yes, the bottom) of my then brand new frying pan which I still use almost daily - though this morning I didn't attempt to use the bottom due to 30 years of burner etchings! In fact, while I type, I remember I poured the crêpe batter onto a plate and dipped the bottom of the pan into the batter to just coat it - that's how I got them super thin. Now I'm going to have to try this recipe again just to attempt that technique again!

If you've never tried cooking up crêpes - try. They are wonderful - whatever is wrapped in them is enhanced by, not overwhelmed by, the delicate flavor of the french version of a tortilla. This morning to celebrate America's birthday, we wrapped our crêpes around real whipped cream flavored with ginger (thanks, Jenn!), then topped with a medley of blueberries and raspberries - RED, WHITE & BLUE - and a thin stream of chocolate. Let's just say they started our day with flavor fireworks! Superb.

Lift, tilt and twirl the pan slowly to coat the bottom of your pan. Remember to keep it thin.

Not every one turns out; just keep a handy stockpile to nibble on while cooking.

Below is an excerpt from the cookbook:

M&M enjoy these for brunch on special occasions. This is from Marc's Grandmother Therese Gratton-Sebek's tried and true recipe from Laval, Quebec. Crêpes can be topped to suit individual tastes using pre-chopped fruits, cheeses, syrup, etc. Be as creative as your tastebuds will allow! We Demers like to smother our with a Lindt milk chocolate bar pre-melted in a bowl in the microwave, strawberries, blueberries, whipped cream and syrup (believe it or not we are actually very health conscious people!) Since only one can be cooked at a time, we keep a 'stack' warming in the oven while the others are being cooked in the frying pan so that we can eat simultaneously.

Hardy Appetit! and GOD BLESS AMERICA, land that I love.

DEMERS CRêPES

1 cup all-purpose flour
1 tsp. baking powder
1 1/2 cups milk
6 eggs
3/4 tsp salt

All ingredients must be at room temperature before cooking. Mix the flour, baking powder and salt together. Pour in a little milk at a time while mixing in to the dry ingredients.

Add eggs one at a time, mixing thoroughly.

Cook at medium heat by dropping a little bit of batter into the *frying pan and moving it around to form a very thin layer of batter. The thinner the better! Flip and cook until desired firmness. Enjoy!

Any leftover crêpes can be eaten cool out of the fridge or re-heated for dessert that night or breakfast in the morning.

*Doesn't say whether to grease the pan, but I did with just a bit of butter - I peel back the end of a stick of butter and just rub it around the pan about every 3 crêpes. Not too much, or the butter will burn - and if it does, this shows your pan is too hot for cooking the crêpes.

Addendum to Pink Ladies

2011-04-04T21:15:00.000-07:00

Recently we celebrated my sister's 60th birthday. Yikes, can it be? She doesn't look a day older than 29. And in our hearts we will always remain just that. Her family had a super surprise party for her, dubbing it the Pink Ladies party, though not constrained to ladies or the color pink. If you read my previous Pink Ladies post, you know it's a dwindling family tradition and my sister's sweet daughter-in-law, of French Canadian descent, wanted to rekindle our love affair with this somewhat disappearing drink concoction.

Therefore, I'm sharing with you this lovely video in the hopes that someone in each of our respective families volunteers to undertake this bartending task each year.

"Les dames roses sont chaudes, chaudes, chaudes...."

Red Cocktail Sauce for Shrimp ...p13

2011-03-07T05:52:00.000-08:00

The only time I buy bottled Cocktail Sauce is when my husband grabs it in the grocery store....this recipe has never failed to be a pleaser and I'm pleased to say tonight, it was extra-special. Reason being? My husband made the added horseradish sauce from scratch!

If you've never tried, do! It's so easy if you have a food processor. One chunk of horseradish root, a bit of vinegar and salt make about a pint-sized jar. Radically different from the store bought horseradish sauce that sometimes tastes "funny" - this tasted fresh and pungent. We learned from the fantastic blog The Garden of Eating that once you blend it smooth, the longer you wait before adding the vinegar, which acts as a neutralizer, the hotter the horseradish. We opted to wait the full 3 minutes before neutralizing....perfect to our taste! And perfect when added fresh to this cocktail sauce.

The critic inherited her love of horseradish from her father,

remarking that this was a "generational blessing" as opposed to "curse," so she was the official taste tester: "YUM YUM YUM," she exclaimed.....

Shrimp, onions, artichokes, and purple potatoes went into the pot along with some seasonings to combine for an "elegant" casual dinner, concocted so that we could comment on the red cocktail sauce.

Hardy Appetit!
RED COCKTAIL SAUCE FOR SHRIMP

1 cup ketchup
1/2 cup lemon juice
1 tsp. salt
1 tsp. Worcestershire sauce
dash of Tabasco sauce
4 tsp. prepared horseradish

Combine all ingredients and chill. Serve with cooked, cold shrimp.

Nana's Pigs in a Blanket ...p47

2011-03-04T16:31:00.000-08:00

Perhaps to you, pigs in a blanket conjure up "Pigpen" from Peanuts...or little teeny sausages swaddled in biscuits, but that's not what I see. I see a full kitchen table, populated with my lovely family - think the 1960s (yes, there was still a semblance of family in that decade - not everyone was drinking the Kool-Aid, and many of us didn't camp out at Woodstock, but on the family farms...in our dresses and pearls).

Think mom in her cigarette pants, hair done up in a bun, dad coming home from a hard day's work, and "cabbage rolls" waiting to be dished up on nine empty plates. Happy times.

Simple ingredients. Cabbage, beef (not pork as the name infers), rice and tomato sauce.

Mix beef, onions, egg, s&p together

Parboil a head of cabbage

Place beef mixture on leaf, fold sides over and roll up

I make any extra beef into meatballs

Cover with tomato sauce and extra leaves, then bake!

I've assembled pigs in a blanket countless times just by remembering what mom did, but this time I followed her recipe, and wished I was doing it in cigarette pants.

I'm sure you know nana's opinion without even clicking on "recipe." We all agree, these are wonderful.

Hardy Appetit!

PIGS IN A BLANKET

Parboil one head of cabbage, remove large leaves and set aside.

Mix:

1 lb. ground beef

1/2 cup uncooked rice

salt & pepper

1 small onion, chopped

1 egg

Cover with:

1 can tomato sauce

Mix togeether in bowl, scoop by tablespoon onto cabbage leaf. Roll up leaf with filling inside and place face down in casserole dish. Pour 1 can tomato sauce over top of cabbe rolls. Lay remaining cabbage leaves over top and cover with foil. Bake at 375° for 40 min. Take foil off and bake for an additional 10 min.

You can add extra sauce or place tomatoes over top while cooking if you want it juicier.

Seth's Blueberry Pie ...p91

2011-03-03T18:00:00.000-08:00

Blueberries....one would think one blueberry is just the same as another, but not so, my friend. I've come to find out there is plenty of variety in blueberries much like there is in grapes. Who would dream of calling a pinot noir, "cabernet sauvignon"? Evidently just in the few varieties my girls are picking: powder blue, tiff, manditu, they are discovering the subtle distinctions that differentiate each blueberry.

In an attempt to "connect" with my fortunate daughter and her lovely friend,

who as I write, pick, sort and weigh blueberries on another continent, I made this wonderful blueberry pie. I was very tempted to skip the crust-making part and substitute a nicely boxed pie crust beckoning from the refrigerator, but my integrity got the better of me and I followed Seth's recipe instead.

Let me say, this is one of the best pie crusts I've ever tasted, let alone one of the easiest to roll out. Our critic is the consummate pie crust maker and always just goes by feel, trusting her touch to determine just the perfect combination of crisco, flour and water (iced). I've never quite felt capable in that arena...but, with this recipe I could really feel its proportionate perfection. I've never used an egg in a pie crust recipe, nor would I dream of adding vinegar, but that is exactly what this crust recipe calls for! And shocker, cool water is ok. I don't have to worry about the little unmelted pieces of ice that drop into my batter and cause a gooey pull-away area.

Very happy was I that I went homemade for this crust. It enveloped a perfectly sweetened blueberry filling with a hint of cinnamon. So, I've gotta ask: Seth, have you ever made this pie???

Certainly this would be a great addition to the Trout & Chicken menu, but I bet my Kiwi girls (who I call "NewZies" in honor of my girls' favorite cult movie) could show us all a thing or two about cooking with blueberries...I only wish they could crate a carton or two for me.

The critic and I completely agree on this pie....one of the best ever. Delicioso!

Hardy Appetit!

SETH'S BLUEBERRY PIE

Delicioso!

Crust:
4 cups flour
2 tsp. salt
1 T. sugar
1 2/3 cup Crisco
1 egg
1/2 [cup] cool water
1 T vinegar

Filling:
4 c. blueberries
3/4 - 1 cup sugar (I used 3/4 cup)
3 T flour
1/2 tsp cinnamon
dash salt
1 tsp. lemon juice
pieces of butter

For crust: Mix flour, salt, sugar and Crisco. Blend with a fork until it becomes pea-sized balls. In a smaller bowl, combine one egg, the cool water and vinegar. Mix and pour over flour mixture. Do not over mix, make 4 crusts.

Filling: Mix the blueberries sugar, flour, cinnamon and salt. Pour over crust. Sprinkle the top with lemon juice, then dab with pieces of butter. Add the top crust and cut slits. Bake at 400° for 35-40 min. [I did 50-60 min.]

Mumsy's Super Chicken Soup ...p22

2011-03-01T21:07:00.000-08:00

After a brief stint in the hospital, what should I serve the critic? Chicken soup, of course. Healing for the bones and warming to the heart, chicken soup dishes up comfort and better health for pennies on your health insurance dollar. Though many argue over just why soup helps - be it the heat, the steam or the concentrated nutrients, few argue whether it does. According to Dr. Mao, with soup you can lose weight, build your immunity and detoxify your body;

according to my husband, he just feels better when he eats soup.

Mumsy's Super Chicken Soup packs in the nutrients above and beyond your traditional chicken soups by the addition of lots of vegetables and tomato juice, with just a wee bit of alcohol in the form of sherry, to clear the throat. Which turned out to be the critic's reason for snickering just a bit at this soup, "it tastes too much like vegetable soup!" "It's good, but not yum - I like just the traditional chicken soup."

So once more, I have to disagree with the critic. This is definitely one of my favorite soups - and don't be tempted to leave out the sherry - it really adds kick to the taste - in fact, if you can get a real bottle of dry sherry to use rather than the store-bought cooking sherry, all the better. When prepping the vegetables, chop up the eggplant first and let it soak covered in salt water while you fry up the bacon and chop the remaining veggies - at least that's the way Mumsy always did it!

Sprinkle a little freshly grated Parmesan on top and you have a yummy - nontraditional - chicken soup. Let us know whether you agree with the critic or me - leave a comment.

Hardy Appetit!
MUMSY'S SUPER CHICKEN SOUP

Not my favorite chicken soup!

1 3/4 lb. chicken breast
2 quarts water
4 onions, chopped
2 green peppers, chopped
3 T olive oil
4 zucchini, sliced
2 garlic cloves, minced
2 cups tomato juice
1/2 lb. bacon, fried and cut
2 bay leaves
1/2 cup sherry
1 small eggplant, diced and salted
chicken bouillon
salt & pepper

Cook chicken in water about 3-4 hours. Add dash of parsley, rosemary, and oregano while cooking. Remove chicken, let cool. Strain broth. Fry bacon, add to broth. Chop onions, add along with garlic to bacon grease. Add tomato juice and bay leaves to grease and simmer for 4 min. Add grease to broth. Cook vegetables in 3 T olive oil until tender. Add to broth. Simmer for 30 min. Add 1/2 cup sherry and simmer an additional five min. Top soup with shredded Parmesan cheese.

ENCHILADA CASSEROLE ...p74

2011-02-25T06:59:00.000-08:00

Despite a massive lunch buffet at the critic's favorite Chinese restaurant, her insistence she couldn't eat a bit of dinner, and her blessing upon my sister to proxy as critic for this meal, Nana couldn't resist asking for "just a little" after hearing Lee's "oh, this is a Yum for sure!"

The critic then echoed that verdict.

Product of USA

I really enjoyed making this casserole - it was very easy, despite tearing into bite-size pieces 20 tortillas, which I think can be tapered down into halves or quarters without sacrificing texture. I've noticed many recipes don't clarify the can size to use - if you're authoring a recipe, be sure to include these little details. I initially thought, "sheesh, that's not much liquid....the tortillas are going to be tough...am I supposed to use the large can of enchilada sauce?" I opted for the 10 oz. can of sauce and the 4 oz. chilies - in fact, the casserole's consistency was perfect, loaded with lots of cheese! Top it off with some sour cream, diced avocados and some pico de gallo and you have a fiesta!

Hardy Appetit!

ENCHILADA CASSEROLE

2 lbs. ground beef
1/2 onion, chopped
3/4 cup water
1 pkg. taco seasoning
1 can pinto beans, drained
1 can chopped green chilies
1 can Rotel
1 can enchilada sauce
20 corn tortillas
2 packages Colby Jack cheese

Preheat oven to 350° and grease 9" x 13" baking dish. Cook ground beef and drain. Add water and taco seasoning; stir in beans, green chiles, Rotel, and enchilada sauce. Remove from heat. Tear corn tortillas into bite-sized pieces. Place layers of tortillas, meat mixture and cheese until gone. Bake 30-40 min.

BLOGGER'S NOTES:

I used the following can sizes:

15.5 oz. pinto beans
4 oz. green chiles
10 oz. enchilada sauce
10 oz. Rotel

ITALIAN BEEF ...p42

2011-02-17T07:09:00.000-08:00

Well imagine my disappointment when the critic thumbed her nose at my very favorite company recipe that I made for our special Valentines dinner! Perhaps this is due to the fact that I did not make it in the microwave as called for, nor did I use a clay pot (which, if you have one, is definitely my preferred method. My broken clay pot now houses flowers in my garden...) but chose to slow cook it all day in the oven. I did find the meat not quite as tender - which was not expected. Perhaps I just got a particularly tough cut of rump roast.

Here's a little teaching moment: My husband and I always struggle with cutting a roast - we know that you should cut across the grain, but we always debate the direction of the grain. On a rump roast, it's pretty easy to see, so I thought I'd show you new chefs.

The chunk of beef (LT) shows the grain (long fibers) running parallel to the cutting board.

-----------------------------------

The picture below shows the actual slice. Notice there are no long fibers, just irregularly shaped cells. If when you slice, you see long cells, you know you've cut with the grain as opposed to against. Does it make a difference? Yes, it does. Chewing through the long fibers is difficult - cutting against the grain breaks these fibers down into tender bites.

It's too bad that these little fibers were indeed still too tough for the critic. The pictures above are depicting the slicing that takes place prior to the beef's second cooking called for in the recipe. The only redeeming factor was that the men in my life devoured it, commenting how delicious it was. Were they just being polite? Though I did find it different from times past, I still found it yummy as well.

So, you try it - and be sure to register your comments here! Should you decide to try, please take note that the recipe in the actual book has a critical error - the onions, green peppers, and mushrooms are NOT cooked 45 minutes in the microwave or you'll find these tough as leather...this should read 4 to 5 minutes. As well, you should use 1/2 cup hot pepper rings.

Hardy Appetit!

ITALIAN BEEF

6-8 servings

1 T olive oil
2 garlic cloves, minced
1 3-4 pound beef rump roast
3/4 cup dry red wine

1 medium onion, thinly sliced
1/2 green pepper, chopped
1 4-oz can mushrooms, drained
2 bay leaves
1 tsp. salt
1 10 1/2 oz can beef broth
2 T tomato paste
1/2 cup Italian hot pepper rings

Combine oil and garlic in pre-soaked 4 quart clay pot (or I've successfully used a 9" x 13" pan, covered with microwaveable saran wrap, or if slow cooking in the oven, my cast iron dutch oven). Cook on high 1-2 minutes. Add roast, turning to coat well. Pour 1/4 cup wine around bottom of roast. Cook on Med-Hi (70% power) until probe registers 145°F, about 45 minutes). Remove meat from pot. Cover with foil and let stand 10 minutes.

Add onion, green pepper, mushrooms, bay leaves and salt to drippings in pot and cook on Hi 4 - 5 min. Stir in broth, remaining 1/2 cup wine, tomato paste and hot peppers. Slice beef very thin and return to pot. Cover and cook on Med (50% power) about 1 hour. Serve immediately. Can be served over egg noodles or rice.

Triple Chocolate Kahlua Cake ...p94

2011-02-16T17:14:00.000-08:00

Oh.my.delicious. While looking for a cake not too sweet - perhaps minus frosting - for my husband's birthday, I came across this Kahlua sweetened winner made beautiful - minus the frosting - by its bundt pan form. All I can say is, "WOW!" and the critic adds, "YUM!"

Other proclamations:

"Probably one of the best chocolate cakes ever!"

"Another piece, please!"

"How about a third?"

It needed no adorning, good thing considering I forgot to take a picture; but I did drizzle on top of the slices a chocolate wine sauce that I picked up at Francis Ford Coppola Winery in Santa Rosa, California. Superb! The little $10 bottle is well worth it - a little goes a long way and is exquisite served atop ice cream.

If you love chocolate, you'll love this cake! Sorry no pictures!

Hardy Appetit!

TRIPLE CHOCOLATE KAHLUA CAKE

Mmmmmmmm

4 eggs
1 pint sour cream
1/2 cup oil
1/2 cup Kahlua
1 Betty Crocker Double Fudge Chocolate Cake mix WITH PUDDING
1 bag miniature chocolate chips

Mix the cake mix, eggs, sour cream, oil and Kahlua. Mix 4 minutes. Add chips. Pour in bundt pan (sprayed heavily with Baker's Joy or Pam with Flour). Bake at 350° for 1 hour.

Yorkshire Pudding ...p87

2011-02-14T19:45:00.000-08:00

Admittedly, I had no clue what to expect in making Yorkshire Pudding. I wondered why the name if the middle wasn't soft and pudding-like, and why it would accompany a beef roast. When finished cooking, I was surprised by their appearance - they were puffed out and glossy looking - not at all pudding-like. It was at this point I should have served them, because allowing them to cool, allowed them to deflate,

making them less esthetically appealing. I also could have browned them a little longer in the oven. I served them with the dinner, but according to food.com, Yorkshire Pudding is traditionally served prior to the meal, laden with the beef gravy, to diminish the appetite for gorging on the more expensive meat.

Hmmm....I could have used this when my boys were young! Evidently, the leftover "biscuits" can be served with syrup for dessert. I'm ashamed to say, I threw the rest of mine away....and ate lots of beef.

The critic says they're "okay."

Hardy Appetit!

YORKSHIRE PUDDING

It's okay.

1 cup flour
1 tsp. salt
1/2 cup milk
1/2 cup water
2 eggs

Beat all ingredients together. Spray muffin tins with Pam. Add mixture and bake at 375° for 20 min. Serve with roast beef and gravy.

Fried Yellow Squash ...p81

2011-02-13T15:55:00.000-08:00

If you're gonna fry, fry a vegetable!

In this case, yellow squash - though I venture to say zucchini would make a nice alternate. I must say this very simple recipe makes a scrumptious side to your entrée: a southern classic that deserves universal appeal. Nana, the critic, agreed that it had just the right amount of crispness and saltiness. I served it with Alton Brown's Fish 'N Chips (minus the chips) and this was a wonderful combination.


Fried Alaskan Cod & yellow squash - YUM.

Hardy Appetit!

FRIED YELLOW SQUASH

1 1/2 lbs. yellow squash, sliced

2 eggs

1/2 cup milk

salt & pepper

corn meal

Make a batter with eggs, milk & seasonings. Roll squash in batter and then in corn meal. Make sure they are completely coated. Fry in hot oil in a frying pan (or wok!) until crisp.

Grandma Alma's Shrimp Rice Casserole ...p72

2011-02-11T19:41:00.000-08:00

Ok, I admit it: as a child, I detested when my grandmother made this. You might think it was the shrimp or curry I disliked, but, nope! It was the green peppers. I must have been a "super taster." But, thank God, I've changed.

Curry, shrimp, almonds - and, yes, green peppers - what's not to love?
You can combine all the ingredients as the recipe dictates for a nice family casserole, or you can copy my sister and leave the rice out - instead serving the shrimp curry over rice for a more elegant company dinner. Try it both ways and let us know what you like. The critic proclaimed it one of her very favorites.

Hardy Appetit!
GRANDMA ALMA'S

SHRIMP RICE CASSEROLE

1 can Cream of Shrimp soup

3/4 cup boiling water

2/3 cup Minute Rice

1-8 oz. pkg. frozen shrimp

1/2 cup celery, diced

1 cup green pepper, diced

1 tsp. curry

1/2 tsp. salt

dash of pepper

1/2 cup black olives, pitted

1/4 cup slivered almonds, toasted

Bring soup and water to boil. Stir in Minute Rice, frozen shrimp and vegetables. Add spices. Cover and return to boil. Simmer for about 10 min. Just before serving, add olives and almonds. Garnish with parsley.

Banana Pudding ...p112

2011-02-10T15:36:00.000-08:00

Don't throw those ripe bananas away! Just whip up this easy to make pudding, combine it with vanilla wafers and bananas, and you've got yourself a creamy, tasty dessert. The recipe does recommend that you "throw hunk of butter and vanilla," though I only recommend this if the meringue thoroughly burns.... Should you throw it, I think it is to be thrown IN TO the pudding as in the picture below.

Making pudding is not really that difficult, though some may be tempted to skip this and use packaged pudding - don't. Be brave and do it the old-fashioned way. If you don't know why the milk is scalded first, check out this video from Taste of Home. "Back in the day" scalding killed the germs that today our pasteurization handles, but the other reason for scalding the milk is to destroy enzymes that keep the milk from thickening.

Hardy Appetit!
BANANA PUDDING

2 cups milk, scalded
1/3 cup flour
2/3 cup sugar
vanilla wafers
3 eggs, separated
hunk of butter
1 tsp. vanilla
bananas

Pour scalded milk over flour and sugar mixture. Cook and stir in saucepan until thick. Add 3 eggs yolks; continue cooking until thick (about 3 more minutes). Throw hunk of butter and vanilla. Beat egg whites and 3-4 T sugar until light and fluffy. Layer vanilla wafers, then pudding, and sliced bananas. Top with beaten egg whites and broil in oven for 1-2 minutes until slightly browned (watch closely!).

Peel a Pound Soup ...p21

2011-01-29T14:17:00.000-08:00

Once upon a time, I thought I could literally peel away the pounds on this soup and made way too much. After weeks, it sat in the fridge, it filled up the freezer and it was a long time before I dared make this soup again. But like all fears, they must eventually be faced, and blogging this cookbook has made me face mine: the cabbage soup diet!

Well, I won't do the diet again, but I will continue to make this soup.  More delicious than I remembered and the nutrients contained therein are numerous!  Instead of onion soup mix, I added Knorr's Vegetable Soup Mix - experiment with your own additions.

As a sidenote, a neat trick my mother-in-law taught me when making big batches of soup:  Fill your soup bowls with soup, fast freeze in the freezer until solid, then pop them out into zip-lock bags. When you want a bowl of soup, just pop it back into your bowl and microwave.

Critic's opinion? Eat your soup!  It's really yummy.

Hardy Appetit!

PEEL A POUND SOUP

1 head of cabbage
6 large onions
big bunch of celery
large green pepper
32 oz. whole tomatoes
dry onion soup mix, optional
tomato juice, optional
parmesan cheese, optional

After you cut vegetables into medium-size pieces, cover with water and bring to a full boil. (A small package of onion soup mix, spices and tomato juice may be added at this point for additional flavor, if desired). After soup has boiled about 10 minutes, lower the heat and let simmer until vegetables are soft.

Sprinkle with parmesan cheese, if desired.

Bean Taco Dip ...p11

2011-01-27T19:34:00.000-08:00

CATALINA DRESSING in a bean taco dip? Hmmm. Intriguing.

At first dip, my husband said, "this looks like the sauce needs to be poured off." We all looked at the bowl and thought, "wow! maybe he's right - it looks too wet!" This certainly doesn't interfere with the taste and dipping ability. The combination's tasty and not the least mushy (though maybe pouring off a little of the liquid or cutting down the Catalina dressing to 1/2 cup might make it look more "dippable?"). Of the three dips I brought to our Steelers' play-off party, this went the fastest - that must say something....

Like the critic when she said, "I really like this!"

Hardy Appetit!

BEAN TACO DIP

"I REALLY LIKE THIS"

1 can black beans, rinsed and drained
1 cup lentils (or substitute garbanzo or white beans)
1/3 cup chopped green pepper
1 cup diced tomatoes
1/4 cup chopped shallots
1 garlic clove, crushed
1/4 cup chopped cilantro
3/4 cup Catalina dressing
1 cup cheddar cheese (topping)

Mix all ingredients, then top with cheddar cheese. Serve with tortilla chips.

Seven Layer Dip ...p9

2011-01-26T12:57:00.000-08:00

The richness of cream cheese in this dip caught my eye - usually seven layer dip is made with sour cream, and not cooked. If you're looking for an alternative, or if you don't have sour cream but you do cream cheese, don't hesitate to make this recipe. It's a winner.

One point of confusion for me, however, was "picante sauce." By that, did the contributor mean something like Tapatio? Because that is what I was about to layer on top of the guacamole, when my husband came along and asked, "are you sure they meant that and not salsa?" Well, I wasn't. I googled the term, but came away still unclear.

For all you hispanics out there, or Mexican food lovers anywhere, what is the texture of picante? How does it differ from salsa? For Kimber-lala (and you know who you are), which do you use? It's okay to name brands for us!

I ended up using Pace salsa with a little bit of Tapatio mixed in.

Great dip choice! and the critic loved it.

Hardy Appetit!

SEVEN LAYER DIP

8-oz. pkg. Cream Cheese
1 can refried beans
Guacamole
Picante Sauce
Grated Cheddar or Monterey Jack Cheese
Sliced black olives
Chopped green onions

Layer softened cream cheese on bottom of a 9"x13" pan. Continue layering with other ingredients.

Bake at 350° for 15 min. or until cheese melts.

Armadillo Eggs ...p18

2011-01-24T20:01:00.000-08:00

While reading the recipe instructions, I couldn't help wonder where in the world they came up with the name "armadillo eggs." An armadillo may look like a reptile hiding beneath armored plates (it certainly doesn't look like a chicken!) wallowing to lay an egg somewhere, but we all know that it's not, so I certainly couldn't imagine how stuffed jalapenos could be compared to armadillo eggs.

That is, until I wrapped the jalapeno halves, looking pokey with sausage-laden cream cheese, with a whole piece of bacon. After cooking, (and I do wish I had my pictures!) they looked like they had the armor of an armadillo!

AMAZING!

And delicious! I could make a meal out of these. I cooked mine for a little less than an hour - their size must determine their degree of heat, as stated in the recipe, because these were not very spicy, though I purposefully left a bit of the vein in these jalapenos, fearing they wouldn't be very hot. They weren't. Next time I'm going to choose smaller for more heat.

The critic says, "YUM" to armadillo eggs!

Hardy Appetit!

ARMADILLO EGGS

15 whole fresh jalapenos (the bigger they are, the cooler they are)
Cut lengthwise, clean and remove seeds
Mix 1 lb. sausage, browned and drained, with
1 cube (8 oz*) cream cheese
Bacon (30 1/2 pieces)
Toothpicks

Stuff paste of sausage and cream cheese in jalapeno halves. Wrap in bacon and stick a toothpick through it. Bake at 300° 1-1/2 hours. Longer they cook, the cooler they get.

*the cookbook says "1 cube" - I clarified with the contributor it means 8 oz.

Spicy Artichoke Dip ...p10

2011-01-24T19:39:00.000-08:00

You know what they say about digital photos: never delete them from the camera until you're sure you've saved them (and backed them up!). I regret that my next several appetizer recipes will be without photos as my computer bit the dust yesterday....after I downloaded pictures and deleted them from the camera. Talk about grief!

update: good news, my computer's hard drive is intact and I still have my pictures! Hurray! Here's the uncooked Spicy Artichoke Dip:

The spiciness of this dip should not cause anyone grief.... The heat is subtle and, if you're like the critic and me, you'll eventually switch from crackers to a spoon to gobble up more. I think if you wanted it really spicy, you could use Rotel's "hot" recipe, but according to the critic, this dip is perfect as is.

Hardy Appetit!
SPICY ARTICHOKE DIP

2 large cans artichokes (packed in water)
8 oz. pkg. Cream Cheese
12 oz. mayonnaise
12 oz. shredded parmesan cheese (divided)
1 can Rotel tomatoes
1 can chopped green chilies

Drain artichokes ad cut into small pieces; combine all ingredients and place in 9"x13" baking dish. Save at least 1/2 bag of parmesan to sprinkle on top.
Bake at 375° for 35 min. Serve with baguettes, crackers, or chips.

Zing, Zang, They Were Gone in a Flash....

2011-01-23T22:03:00.000-08:00

Ok, so back on June 9, 2010, I posted that we lost our zing when Bug 3 flew away....tonight I bittersweetly bemoan Bug 4's air departure to learn about kiwis ... and now I've lost my zang. I'm thinking in my head of the song, "Splish, splash, I was taking a bath...", but hearing the words, "Zing, zang, they were gone in a flash...."

"I love you, bugs, wherever you may fly!"

Coincidentally, we partied today - not because of Bug 4's departure - but to cheer the Steelers on to the Superbowl...way to go, Steelers! That means appetizers! Yeah! Look for the critic's opinion on several of these over the course of the next few days.

Hardy Appetit!

Adding #33 to the Family History!

2011-01-20T09:01:00.000-08:00

Added to the tree just yesterday, January 19th:

Ryleigh Noelle, weighing in at 8 lbs. 1 oz.

She'll be cooking it up real soon!

Congratulations to the happy parents and siblings!

Easy Enchiladas ...p44

2011-01-20T08:50:00.000-08:00

An excellent accompaniment to Easy Enchiladas is another Cooking Up Family History recipe: Pico de Gallo, found on page 14. Some recipes the family and the critic just don't agree on. The men devoured these enchiladas, while the critic proclaimed them "just alright... kind of tasteless."

Of course, the pico de gallo livened up the dish which we all felt made for a great combination.

Spice it Up! Serve with the Pico and some spicy carrots!

Without the pico, however, I don't think I'd recommend these enchiladas either. I'd add more beef or diced onions and jalapenos to the beef to add more flavor...or just load the sour cream and pico on top as we did tonight.

Hardy Appetit!

EASY ENCHILADAS

1 lb. ground beef
1 package McCormick Enchilada Seasoning Mix
1 (8 oz) can tomato sauce
corn tortillas
2 cups water
cheddar cheese, grated

Brown and drain meat. Add enchilada seasoning to beef, preparing as directed using tomato sauce and water. Add 1/4 cup sauce to ground beef. Spread a small amount of sauce in bottom of 9"x13" dish. Dip corn tortillas into sauce, coating well. Fill with meat and grated cheese, roll up and place seam side down in dish. Continue until pan is full (about 10 enchiladas). Top with more grated cheese and bake at 350° for 20 min.

Pico de Gallo ...p14

2011-01-20T08:35:00.000-08:00

Pico de Gallo, also known as "salsa fresca," plays a symphony on my tongue....the combination of fresh tomatoes, onions, cilantro, and lime juice shouts out refreshment, which, in my opinion, is the reason it is so suitably named "Rooster's Beak!" A twist on this recipe from other Pico de Gallo recipes was the addition of tomatillos which adds an extra tang.

Quoting from Wikipedia,

One of the sources for the name “rooster’s beak” could be the beak-like shape and the red color of the chilis used to make it. According to food writer Sharon Tyler Herbst, it is so called because originally it was eaten with the thumb and forefinger, and retrieving and eating the condiment resembled the actions of a pecking rooster.

Another suggested etymology is that pico is derived from the verb picar, which has two meanings: 1) to mince or chop, and 2) to bite, sting or peck. The rooster, gallo, in Spanish, is a common metaphor for the hyper-masculine (“macho”) male in Mexican culture. One example of such machismo is taking pride in withstanding the spicy burn of chilis.

Well, I don't know about machismo and the heat, but I do know that when I took that first bite of this fresh pico de gallo, I puffed out my chest and crowed like a rooster! As for the critic, she as well, crowed about it!

Hardy Appetit!

PICO DE GALLO

Hear Me Crow!

4 tomatoes
1 large onion
1 bunch cilantro
3 garlic cloves
2 tomatillos
2 jalapeños (to your taste)
juice of 1 lime

Finely chop all ingredients and season with salt & pepper, seasoned salt, garlic powder, lemon pepper, and add lime juice. Stir and serve cold.

82 down, 168 to go

2011-01-18T15:43:00.000-08:00

Well, here I sit at my kitchen table, not believing that it's been one year already since I began this blog. What's even harder to believe is that I actually expected to have finished every recipe in the book by now. At the current rate, I will be sitting here at my kitchen table in the year 2013 proclaiming the project complete! Optimistically, I'm now projecting I will be finished next year at this time twentyTWELVE. We'll see.

Problem is, I have a lot of cakes to bake and even more dips to assemble, so please, please tell me to bring a cake or appetizer to our next party! Perhaps our reunion might be just the right time to knock off a few of these recipes.

Bring it On!

THIS IS THE YEAR OF THE PARTY.

The critic will be very happy.

Deep Fried Zucchini & Onion Rings ...p81

2011-01-14T20:20:00.000-08:00

Wonderfully crisp, tasty onion rings, zucchini, and whatever vegetables you'd like deep-fried result from this recipe. My sister used to fry up killer batches when we were neighbors in Arizona....I miss my sister and those days when our young kids used to keep us constantly amused or alarmed! Now we are grandparents, still amused, a little less alarmed!

But as to onion rings and zucchini - make a big batch because they are sure to disappear quickly!

Hardy Appetit!

DEEP FRIED ZUCCHINI AND ONION RINGS

1 cup flour
1/2 tsp salt
1/8 tsp paprika
2/3 cup water
2 T oil
1 egg white
2-3 zucchini, sliced lengthwise
2-3 onions

Mix flour, salt and paprika in bowl. Add water and beat until smooth. Beat in oil, in separate bowl, beat egg white until stiff. Fold into batter. Dip zucchini or onion rings in batter. Deep fry in hot oil. Serve warm with Ranch dressing.

Crumb Topped Blueberry Cake ...p98

2011-01-11T20:01:00.000-08:00

This morning, I awoke with a sweet tooth, you know, the one deprived since finishing off the last of our Christmas baking on New Year's Day....

I perused our "Cooking Up Family History" cookbook for a coffee cake. I skipped over my favorite, Wheat Germ Coffee Cake, because I wanted to try something new. I found Crumb Topped Blueberry Cake under Cakes (as opposed to Breads where breakfast type cakes and breads are found) and decided it might make an excellent breakfast cake! Super easy to prepare, this evoked "you need to call RE up and tell her how good this is!" from the critic, and led to a second piece for both mom and me!!!

before baking

after baking

Prior to dishing up that second piece, I asked mom if she wanted her coffee reheated, and, upon setting both our cups in the microwave, I discovered a 1/2 stick of butter still waiting to be melted and added to the cake batter!

"SHEESH!!! That's RE's recipe! What'd you do???"

What's gotten in to me? I can't even follow a simple recipe these days that would allow me to accurately comment! So, in the future I will update you on what differences adding that 1/2 stick of butter made to this cake. Sans beurre, it was still delicious.....maybe it would make the texture more cake-like, as the texture "sans beurre" was very much like a coffee cake! Yes, it did satisfy my sweet tooth without being overly sweet, and, in this case, a lot less fattening (EUREKA!)

The recipe calls for chopped walnuts, and I just wanted to share my favorite way of chopping walnuts (apart from my Alaskan ULU knife and bowl!) - the handy dandy zip-lock bag way.

Which beckons me to ask you all to share with us YOUR favorite shortcuts. Just email them to me at GENE-E and give me permission to print.

Hardy Appetit!

CRUMB TOPPED BLUEBERRY CAKE

2 cups flour
2/3 cup sugar
3 T baking powder
1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup butter, melted
2 T lemon juice
2 cups frozen or fresh blueberries

In large bowl, mix flour, sugar, baking powder, baking soda and salt until well blended. In measuring cup, combine eggs, milk, butter and lemon juice. Stir liquid ingredients into dry ingredients. Turn into buttered 9" x 13" baking dish. Sprinkle blueberries evenly through batter. Top with crumb topping that follows. Bake at 375° for 40-45 min.

Crumb Topping:

2/3 cup sugar
1/2 cup flour
1/2 tsp cinnamon
4 T soft butter
1 cup chopped walnuts

Mix all ingredients until crumbly.

Chicken & Bean Burritos with Pineapple Salsa ...p59

2011-01-09T15:22:00.000-08:00

The burrito expert in our family would be my 18 yr. old son who one might think taste tests the local burrito trailers for a living.... He proclaimed these chicken & bean burritos "delicious."

I, on the other hand, thought they were too wet. Maybe I didn't let the tomato mixture cook down enough, or kept too much broth, but my taste preferences are drier. Having said that, the corn/black bean filling and the pineapple salsa tasted great! Since the critic doesn't care a whole lot for burritos, unless they're made a la cheese enchilada, I served the components separately to her on a bed of rice. When I asked her what she thought of it, she said, "you don't see anything left on my plate, do you?" I take that to mean wrapped up in a burrito, you all might be left with an even cleaner plate!

Pre-Cholula

Post-Cholula (decorates every burrito in our home!)

edible wrapping paper!

Hardy Appetit!
CHICKEN AND BEAN BURRITOS WITH PINEAPPLE SALSA

Yum with or without the wrap!

1 cup fresh or frozen corn (drained)
1 15 oz. can black beans (drained and rinsed)
1/2 cup fresh cilantro, chopped
1 1/2 T fresh lime juice
1 tsp minced jalapeno
1/8 tsp cayenne pepper
1/4 tsp salt

3/4 pound chicken breasts, leave whole to start
1 sliced carrot
1 bay leaf

3 medium tomatoes, quartered
1 onion, quartered
6 garlic cloves
1 1/2 tsp vegetable oil
4 medium flour tortillas
1/4 cup shredded cheddar cheese
1/4 cup chopped lettuce

Heat a medium skillet over medium heat. Add corn and cook until browned, about five min. Transfer to a bowl, add beans, cilantro, lime, jalapeno, salt & cayenne. Stir until well mixed, set aside.

Put chicken, carrot, bay leaf and 3 of the garlic cloves in a large saucepan and add enough water to cover by 2 inches. Bring to a boil; simmer over medium heat until cooked - about 25 min. Let cool slightly in the broth. Remove chicken from broth, and shred into small pieces, then return the meat to the broth.

Put the tomatoes, onions and garlic in a blender and blend until smooth. Heat the oil in a large, deep skillet over med-high heat. Add the tomato mixture and cook, stirring until thick, about 5 min. Using a slotted spoon, transfer the shredded chicken to the tomato mixture. Stir until well mixed.

Heat a large skillet over medium heat. Warm the tortillas, one at a time. Divide the cheese, lettuce, bean mixture and chicken with its sauce among the tortillas. Fold in the top and bottom and roll in the sides. Serve immediately, with salsa below.

PINEAPPLE SALSA

1 cup ripe pineapple, chopped
1/4 cup red onion, chopped
1/4 cup roasted red bell pepper, chopped
1 T fresh cilantro, chopped
1 T fresh lime juice

Mix all ingredients together in bowl, set aside to serve with burritos.

Italian Coconut Cake ...p93

2011-01-07T23:20:00.000-08:00

If you're looking for a special cake to serve for a special someone's birthday, make Italian Coconut the one. Unless, of course, he/she doesn't like coconut - something I can't imagine! Be sure to invite a lot of people too as this rich cake can serve a crowd.

I tried something a little different this time - I sweetened my own shredded, unsweetened coconut by simmering it in sugar water for 15 minutes, then thoroughly draining (and saving) the coconut water. The added benefit being a little coconut sweetener for my daily cappuccino addiction! I also topped the cake with some of the shredded coconut, though next time I think I might toast the coconut first for the visual effect.

My mom the critic loves this cake and is certain that, if you're a coconut lover, you will too!

Hardy Appetit!

ITALIAN COCONUT CAKE

CAKE:

1/2 cup shortening
2 cups sugar
2 cups flour
1 cup buttermilk
1 tsp. vanilla
1 stick butter (1/2 cup)
5 eggs, separated
1 tsp. baking soda
8 oz. shredded coconut
1 cup chopped pecans

Preheat oven to 350°. Cream together shortening and butter. Add sugar and 5 egg yolks, beating after each addition. Add flour, soda and buttermilk. Beat egg whites until stiff and fold into mixture. Add coconut, vanilla and pecans. Bake in layers for 25 min.

ICING:

Beat together:

8 oz. cream cheese
1 pound powdered sugar
1 1/2 tsp. vanilla
1 cup nuts (pecans, walnuts)

Pecan Squares ...p103

2011-01-06T17:17:00.000-08:00

The last of my 2010 Christmas concoctions was Pecan Squares. My daughter contributed this recipe and to quote her, "if you like pecan pie...oh my...these are to die for. I can't even stand to think about these - they are that good!"

Well, after a couple nights' frenetic Christmas goody baking, I decided I could assemble the bottom layer of this recipe one night and the rest the following day. Great idea, but when I assembled the other layers, I forgot I hadn't baked the bottom layer..... I couldn't quite figure out why the bottom layer was so doughy until I realized my mistake! Not wanting to pitch all the expensive pecans, I opted to extend the baking time of all layers to what they would have equaled separately, fearing the filling may be pecan brittle or pralines when finished. (Mmmm...bourbon and pralines!) Alas, granted I'm not sure what the "accurately baked" recipe tastes like, this faux pas was still yummy and delectably acceptable to bring to our New Year's celebration where everyone exclaimed they loved it.

I'll have to try it again another time....after the holiday sugar rush has subsided long enough to consider baking once more!

unbaked....all layers! be sure to bake the bottom FIRST.

After baking, crisp but still delicious!

Hardy Appetit!

PECAN SQUARES
makes about 32 cookies

Yum, but do it right next time!

Crust:
18 T (2 sticks plus 2 T) unsalted butter, room temperature
3/4 cup light brown sugar, firmly packed
1/2 tsp salt
3 cups all-purpose flour

Filling:
8 T (1 stick) unsalted butter
1/2 cup light brown sugar, firmly packed
6 T honey
2 T granulated sugar
2 T heavy cream
1/4 tsp salt
2 cups (8 oz) pecan halves
1/2 tsp pure vanilla extract

Place rack in center of 375° oven.

Crust:
In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 min. Add salt and mix to combine. Add flour, 1 cup at a time, on medium speed, mixing until fully incorporated. Continue mixing until dough begins to come together in large clumps.

Press dough about 1/4-inch thick into a 9" x 13" pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 min. Bake until golden brown, 18-20 min. Transfer pan to a wire rack to cool completely. Reduce heat to 325°.

Filling:
Place butter, brown sugar, honey, sugar, heavy cream and salt in medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 min. Remove pan from heat; stir in nuts and vanilla.

Pour filling onto cooled crust. Bake until filling bubbles, 15-20 min. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1"x 3" bars. Store in airtight container for up to one week.

Pink Ladies ...p117

2011-01-04T21:18:00.000-08:00

Papére Making Pink Ladies

Pink Ladies were the celebratory toast of choice at my Grandpa Lou's & Grandma Alma's home on Christmas Eve (and sometimes New Year's) all the while I was growing up and has been ritualistically prepared and served up by a male annually at one of our homes since.

So shock it was this year when no male volunteered to take up this honored tradition of bartending the Pink Ladies.... turns out we decided no one really likes them, it's just something we continue with in order to connect with the Lous before us.... it is the process of watching the eldest gentleman concoct something unusual rather than the consuming of this pepto-bismol colored, sugary, frothy drink that we all like.

But when push came to shove, I couldn't let it go, and minutes before the New Year struck, I broke tradition and became the first female to concoct the libation.

The directions are somewhat vague, and my memory of how they did it, even vaguer, so it was a good thing only one person watched me (and that, a perfect stranger - thank you, Bucky, maybe you are meant to continue this!), and no pictures captured the comedy. I am assuming when they say "mixer" they don't mean blender.... The blender worked fine until I added the Ginger Ale. Well, you can imagine the mess I made....BUT I did successfully fill about 10 little glasses with the concoction, which the critic proclaimed almost perfect (ha! she wasn't in the kitchen!) - Vernor's Ginger Ale, which, like us, originated in Detroit, would have made them "perfect." After finding about 9 half-full glasses remaining in the kitchen, my sister and I concluded that maybe, just maybe, some traditions are not meant to be carried on....

Sorry, Papére! Peut-être l'année prochaine! Somehow mom's words rang in my ears that night, "If Louie had been here...." I would love for someone - male or female to comment with the correct preparation technique.

Hardy Appetit!
PINK LADIES

In a one-quart mixer (not blender):

1 shot of cream
3-4 shots of Grenadine
1 tsp powdered sugar
5 shots Gin

Balance the rest (of the quart) with Ginger Ale.

Cool in shaved ice.

Benné (Sesame Seed) Cookies ...p102

2010-12-30T20:37:00.000-08:00

"Open Sesame"

One thing I love about blogging is it satisfies my perpetual student desires. After all, did you know that the term "open sesame", used in Arabian Nights, came from the way the sesame seed pod bursts open when ripe? I can just envision some hungry desert nomad sitting alongside a sesame plant, imploring "open! sesame!" for tiny morsels of nutrient rich food. I also just learned that African slaves carried benné seeds (their term for sesame seeds) to our shores, where it was readily assimilated into Southern cooking. And, for a little pipsqueak of a seed, sesame packs a wallop in nutrients: manganese and copper, as well as calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber. Copper aids in the relief of rheumatoid arthritis by reducing inflammation. For more info, check out whfoods.com.

and why did Southern Comfort change their logo? I miss the Plantation!!!

These cookies are one of our favorite Christmas treats as much because of what they aren't as what they are - flavorful, delightfully crisp nibbles, but NOT that sweet! They're the perfect antidote to over consumption of sugar during the holidays. We keep a tin full to nibble on.

My only negative comment would be the expense of sesame seeds - since this recipes calls for a cup (and you will want to make the entire recipe), I'd like to find a source for a cheaper purchase. I actually ordered my pesto pine nuts through E-Bay and have enough pine nuts to last a year (another product I cringe at buying for their expense).

The critic really enjoyed these tasty cookies....a shot of bourbon helps, but next Christmas, I'll have to order the real stuff: Old Rip Van Winkle Handmade Bourbon!

Hardy Appetit!

BENNE COOKIES

"delightful!"

1 cup sesame seeds
1 1/2 cup butter, melted
1 1/2 cup light brown sugar
1 1/4 cup flour
1/4 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1 egg

Heat oven to 300°. Toast seeds on baking sheet 10-15 min, stirring to prevent burning. In large bowl, combine butter, sugar, flour, baking powder, salt, vanilla, egg and cooled seeds. Drop by 1/2 tsp onto greased, foil-lined baking sheet, about 1 1/2" apart. Bake 12 min. in 325° oven or until lightly browned (if pale in center & puffed, the cookies are NOT ready). Watch constantly to prevent burning. Carefully peel cookies from foil and cool on paper towels.

Butter Tarts ...p108

2010-12-29T09:45:00.000-08:00

Aside from meat pies, the week between Christmas and New Year's wouldn't be, well, the holiday culinary delight it is without baking tarts - butter, raisin, or pecan.

When we lived on the farm in Northern Ontario, our kitchen closet served as a refrigerator for the leftover turkey carcass and the tins of treats mom would prepare for just that one week of the year. Freezing temperatures outside turned an uninsulated indoor closet into perfect cold storage. I'm not sure what it was about the kitchen on the farm - so much of our growth happened there, not physically but spiritually, evident in the dynamic balance of joy and sorrow, love and hate, discussion and outbursts, fun and work. The uniqueness of that time for my family from 1969-1980 can't be overstated, though we've been told it greatly impacted many caught in the ebb and flow of the turning tide. I remember feeling like Neil Young wrote the song Helpless just for us: our own time of helplessness that sprung forth eternal hope.

There is a town in North Ontario
Dream comfort memory to spare
And in my mind I still need a place to go
All my changes were there....

...in that kitchen, toasty and warm from all the cooking going on, windows frosted over from the subzero temperature outdoors, a mature cattail left on the sink window ledge to explode into indoor snowflakes, cupboards festively painted red and white, people communicating, arguing, playing cards, eating....all my changes were there.

A wine glass ensured the perfect diameter for my little tart shells.

I've always worked endlessly to flute tart edges, often resulting in tears that would cause the filling to seep underneath and make the tart difficult to get out. But now, I've discovered this perfect little edge maker from Pampered Chef which, trust me, makes the job so...much...easier!

Another little trick I pulled this year, was to put the raisins and walnuts in the shell separately from the butter filling....that, too, made the preparation cleaner.

Remember to remove the brown sugar, butter combo from the heat before adding the beaten egg, which will quickly cook instead of blend with the combo.

...et VOILA!

So if there's one food that affords me a flashback, it's mom's delicious raisin tarts. I can pop one in my mouth and the taste unleashes a morsel of memory. Years later, I discovered butter tarts through my sister Lisa. When I asked her the recipe, she exclaimed they were just mom's raisin tarts minus the raisins! While I'd like to state mine are good, hers are delightful. I hope she'll comment on her secret!

Hardy Appetit!

BUTTER TARTS

1/2 cup raisins (optional)
1 cup brown sugar (light is best)
2 T softened butter
1 egg, beaten
1 tsp vanilla

Melt butter slightly, add sugar and egg. Make sure butter is not too hot or the eggs will cook. Stir well, then add vanilla. Blend together. Spoon into pastry tart shells and bake at 375° for 10 min.

The pie crust recipe can be found on p. 89 if you're wondering....

PERFECT PIE CRUST

2 cups flour
1 tsp salt
3/4 cup shortening
4 T ice water

Combine flour, shortening and salt. Sprinkle with water 1 T at a time, tossing lightly. Work into firm ball. Makes 8-9" double crust.

Christmas Meat Pie ...p40

2010-12-27T20:48:00.000-08:00

The month before Christmas sets off panic in my brain as I try to remember exactly how to make my Grandma Alma's traditional meat pie. [no worry now! you'll always find the recipe in our hard copy or right here] What cut of fresh ham do I need? [picnic preferred] How many pounds? [1 lb per pie] Does this include the bone? [no] Where did I buy it last year? [Ainsworth] Which grocery store would even grind pork anymore? [not Walmart, not HEB, not Kroger].

For several years now I have been blessed to have the closest expert on hand - my mom who had to master the art in order to capture the heart of her husband (through the approval of Grand-mere!) Every year was a ritualistic "does it need more sage?" "how 'bout more allspice?" questioning of my father, who would dutifully taste and critique until it was just like his mother's. I have no doubt mom outdid her in one area: pie crust.

She's one who needs no recipe, goes totally by feel (she always tells me that's my problem, I'm afraid to touch the dough!) and always her pie crusts hold together and often outshine the filling they enclose.

Mom, remember when your pie crusts would mysteriously lose their fluted edge - it was I who would sneakily break off pieces to eat, leaving unfluted pies! And, while we all love the meat pie, our favorite was her turning the leftover dough into the pastry delight of "puppy dog tails...."

Note the puppy dog tails on the tray!

Truth be told, as a child I wasn't too fond of the meat pie filling. Traditionally we'd come home after midnight Mass to eat a piece of meat pie, then on Christmas morning we'd top a piece with an egg, cooked over easy, and lots of salt and pepper. If we were frugal, we'd have one pie every month throughout the rest of the year, finishing just in time to begin again....however, now, I cherish the meat pie tradition so much I wouldn't dream of not doing it as it has maturated into a strong sibling bond. (Ok, my husband would be sorely disappointed to not have meat pie Christmas morning! "Forget the presents! Where's the meat pie?") Now that several of us sisters are close, one massive meat pie making party in early December kicks off the season with us instructing the younger generations in the art of making pie dough (though none of us truly measures up to mom here!), tasting the meat filling for the proper seasonings, and showing how to put decorative touches on the crust. Mom, bless her heart, though paralyzed on the left side, made the dough for 40 pies last season!

This year, many were traveling elsewhere for Christmas, so it was just us - mom and me. Mom wore the appropriate "Canada, Eh?" t-shirt in honor of this French Canadian recipe and her boys Lou. I think my hubby was so delighted that we were still going to make pies, he jumped at the chance to help us turn out a few. Eight altogether. One eaten Christmas morning, topped with eggs, coupled with coffee. No other morning like it.

Hardy Appetit!
CHRISTMAS MEAT PIE

Definitely a YUM!

Filling:

1/2 stick butter
1 tsp. roast meat seasoning
1 large onion, finely chopped
3 tsp. sage
1 whole fresh picnic ham*, ground coarse (not your usual grocery store grind)
1 tsp. allspice
1/2 loaf bread, torn into tiny pieces
salt & pepper

In large kettle, melt butter, sauté onion. Add ham. Add water to cover meat. Cook and simmer about 10 minutes. Add torn bread pieces and seasonings. Stir and put cover on top. Let cook together, stirring occasionally. Cook until meat is browned completely. Spoon into pie.

*Can also use 8 lbs. pork butt.

Pie Crust:

3 cups flour
1 1/2 c. shortening
1 tsp salt
1/2 tsp baking soda (cuts richness of filling)
1 tsp cream of tartar

Add 1/2 cup cold water to above ingredients and mix. Roll out for pies. Repeat dough process for amount of pies necessary.

Spicy Pork Roast ...p49

2010-12-22T19:17:00.000-08:00

Texting has done for typing what Gregg Shorthand did for writing, but painlessly as we all embrace this modern method of communicating.....what's this got to do with cooking? Only this. I just heard "I'm the DD" the other day and didn't know what it meant - turns out it's short for "Designated Driver." Well I've come up with another one: "DC" for designated critic - which I am not for this blog, though I am apt to share my thoughts on the taste and appeal of what I cook.... My sister gave me this recipe long before the cookbook received it - I think she initially got it from her friend Margot.

Spicy Pork Roast packs a punch to your taste buds. I wouldn't exactly consider it "spicy," preferring tangy instead. The combination of coriander and vinegar combines for a delicious sauce, especially good over rice. During the last 30 minutes of roasting, I placed the roast on top of turnips (which acted like the rack) and poured the sauce over the turnips, frequently basting the roast during this time. The turnips were great, soaking up the tang and crisping on the outside - yum. I recommend doubling the sauce....trust me, you'll want more.

Hardy Appetit!

SPICY PORK ROAST

5 lbs. pork loin roast
1 tsp. coriander
salt & pepper
1 clove garlic, minced
paprika

Sauce:
1/2 cup sugar
1 T cornstarch
1/4 cup cider vinegar & water
1 T soy sauce

Rub surface of roast with combined coriander, salt, pepper & garlic. Place meat, fat side up on rack in shallow roaster. Sprinkle with paprika. Roast at 350° for 3 hours. In small saucepan, combine sugar & cornstarch. Stir in vinegar, water and soy sauce. Stir constantly until thick. Brush on roast several times during last 30 minutes of roasting.

Heather's Quinoa Recipe ...p61

2010-11-19T06:23:00.000-08:00

Though I've had quinoa many times, I've never added this grain known as the "gold of the Incas" to my own pantry. My gluten-intolerant son-in-law introduced me to quinoa (keen-wah) a while back as a substitute to wheat grains.

It turns out that quinoa is higher in protein (16%) than any other grains and contains more iron. It's also a good source of B vitamins, calcium, phosphorus, and folate, and is abundant in an amino acid lacking in other grains - lysine. And quinoa is a complete protein, meaning it contains all nine essential amino acids. Perhaps this is due to the fact, quinoa is a relative of leafy green vegetables like spinach and that nutritious vegetable that evokes a snicker out of the critic - swiss chard! You can check out all its other health benefits at WHfoods.

You can eat this grain instead of rice at any meal - it's even easier to cook than rice. You can eat it plain, or doctor it up as in this recipe.

"Quinoa is done when you can see the curlique in each grain and it is tender with a bit of "pop" to each bite."

Basil fresh from my garden went into this pesto. I was disappointed that I couldn't can my own pesto....turns out home-style pressure cookers don't reach the necessary temperatures to kill the bad bacterial invaders. So, my freezer is full of little bags of pesto. Sorry I can't share them with you!

To quote the recipe contributor, "If you don't have the time or inclination to roast cherry tomatoes, substitute some chopped, moist, sun-dried tomatoes." I did just that, though I if I had planned better, I would have roasted my own - her method sounds delicious; be sure to check it out in the recipe section.

Hardy Appetit!
HEATHER'S QUINOA
-serves 4-6

Yum, eat your greens!

a splash of extra virgin olive oil
pinch of fine grain sea salt
1 shallot, minced
3 c. cooked quinoa*
1 c. corn, fresh or frozen
1 1/2 c. kale, spinach or other greens, finely chopped
2 c. extra-firm nigari tofu, browned in a skillet a bit (optional**)
1/3 c. pesto
1/3 c. pumpkin seeds, toasted
1/4 c. roasted cherry tomatoes *** (or chopped sun-dried tomatoes)

In a big skillet, heat the olive oil and salt over med-hi heat. Stir in shallots and cook for a min. or two. Stir in quinoa and corn and cook until hot and sizzling. Stir in kale and then tofu, cooking until tofu is heated through. Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn out onto a platter and top with the cherry tomatoes.

*may substitute brown rice or other grain. To cook quinoa, rinse about 2 cups quinoa in a fine-meshed strainer (must be fine-meshed or you will lose them!). In a med. saucepan, heat quinoa and 4 cups water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up (about 15 min.) Drain any extra water and set aside.

** may substitute paneer cheese which can stand up to the heat without losing its form.
Vegans can leave out the Parmesan in the pesto and make it more of a basil-nut drizzle. Still tasty.

***Roasting cherry tomatoes:
Heat oven to 350°. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt. Pour this over tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 min. until the tomatoes are shrunken and sweet.

Mumsy's Curried Pumpkin Soup ...p24

2010-11-18T07:46:00.000-08:00

Pumpkin soup? We've come a long and creative way from chicken noodle, beef vegetable and tomato soups and fall is warmer for it. If you haven't tried some of the exotic soup recipes, be daring. Carrot soup, avocado soup, butternut squash - they're all terrific. I recently tried a black bean soup off the internet that was amazing - its secret ingredient - orange juice. I added my own secret ingredient of a roasted poblano pepper which really made it pop!

But back to pumpkin soup. If you don't like curry, don't worry (sung to the tune of don't worry, be happy) - the flavor is very subtle. This is the perfect fall soup. Complete it with a flavorful roll like sourdough or dark whole wheat and a salad.

Hardy Appetit!

MUMSY'S CURRIED PUMPKIN SOUP

Veggie Lady says Yum to Pumpkin Soup!

1 large onion, chopped
3/4 c. white part of green onions, chopped
1/4 c. butter
1 16-oz can pumpkin (NOT PIE FILLING)
4 c. chicken broth
1 bay leaf
1/2 tsp. sugar
1 tsp. curry powder
1/8 tsp. nutmeg
parsley
1 c. half & half

Sauté onions in butter until golden brown. Stir in pumpkin, broth, bay leaf, sugar, curry, nutmeg and parsley. Bring to simmer, uncovered 15 min. Stir occasionally. Purée in blender or food processor. Return to pan. Add half & half, salt & pepper. Simmer 5-10 min. Garnish with fresh parsley.

Chicken Stir-Fry Wraps ...p56

2010-11-11T19:52:00.000-08:00

You're gonna have to trust the veggie lady on this one. Our critic is once again off sampling the culinary delights of siblings elsewhere, so it is left up to her to critique what I cook.

I thought this recipe would be similar to P. F. Chang's famous lettuce wraps - I can't really recall what goes in theirs - rice sticks and chicken - but I've always loved them. This recipe doesn't call for the rice sticks, and without those, it seems more like stir-fry atop a lettuce leaf. That being said, this recipe will please any palate desiring the contradicting crisp-cool lettuce wrapped around soft-spicy chicken. Dress it up with more soy (or gluten-free tamari) and Sambal Oelek, and be sure to have washed and chilled your lettuce leaves (wrap in foil and refrigerate for at least one hour for the best chill!). You might even add rice sticks to your wrap, though I found you really don't need them after all!

Hardy Appetit!

CHICKEN STIR-FRY WRAPS

YUM!

1 1/2 lbs. boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and pepper
2 T olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 tsp. grated peeled fresh ginger
1/4 - 1/2 tsp. red pepper flakes
3 T soy sauce (or tamari for gluten-free)
3 T rice vinegar
1 1/2 tsp. cornstarch, mixed with 1 T water
12 - 16 Boston lettuce leaves (about two heads)

Season chicken with salt & pepper (I also add tamari or soy sauce and a sprinkle of brown sugar). In a large non-stick skillet, heat 1 T oil over high heat. Add half the chicken; cook, stirring constantly, until opague throughout, 2-4 min., Transfer to a plate. Repeat with remaining chicken.

Add remaining tablespoon of oil to pan, along with onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 min. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30-60 seconds.

Stir in soy sauce, vinegar and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

Potato Casserole ...p66

2010-11-10T19:02:00.000-08:00

We've all gone to church pot-lucks where three to four other people besides yourself brought a potato casserole.... This one caught my eye because it didn't use frozen hash browns, but fresh, real potatoes that made me feel like it could accompany my dinner and not just be a cheap crowd-pleaser at a pot-luck (and though everyone complains about the potato casseroles at pot-lucks, notice that you will find them gone by the end!)

Simple to make yet tasty enough to accompany your dinner! I love the green onions in this recipe.

Hardy Appetit!

POTATO CASSEROLE

6 medium potatoes
1/4 c butter
1 can cream of chicken soup
3/4 pint sour cream
3/4 c green onions, chopped
1 1/2 c cheddar cheese, shredded

Parboil potatoes (approx. 10 min.), let cool, peel and grate. Heat butter and soup together. Blend in sour cream, onions and cheese. Stir in potatoes and place in buttered dish. Bake at 350° for 45 min.

2010-11-09T09:01:00.000-08:00

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Chasens Chili ...p27

2010-11-08T08:19:00.000-08:00

At the end of the day, it boils down to this. The critic doesn't really like chili. Oh, I know we all think she loves chili, but she really only likes one kind of chili - the one her mother taught her how to make. All said and done, that is my favorite too. Just the crunch of crisp celery, combined with the other flavors and textures of mom's chili spells "home". The kind of texture reminiscent of eating a handful of peanuts with dad, then taking that first swig of Pepsi out of the bottle to swish around the remains. I know all my siblings can relate! Remember, we never wanted another drink out of the bottle after that first one!

The critic's initial reaction was a half-hearted snicker, though when queried as to "why? we all loved it!" she admitted it's just...not...like...hers. The rest of us did love it.

The flavors are well-blended, with just enough kick. In fact, I was afraid when adding 1/3 cup of chili powder it would be too much, but Bill actually asked if it had any chili powder in it. I also left out the MSG.

As far as the instructions go, I had to fish out my handy scale to weigh in what one pound of green peppers translated to,

and one & a half pounds of onion...

I'm not used to measuring those in that manner. I've saved you the trouble.

There are five chili recipes in our cookbook. Try 'em all. See which is your favorite and let Nana know *wink wink.
Why, we might just have ourselves a ..... CHILI COOK OFF!

Hardy Appetit!

CHASENS CHILI

1 lb. dry pinto beans (requires advance soak)
5 c canned tomatoes
1 lb (equiv of two medium) green peppers
1 1/2 lb (equiv of two large) onions
2 garlic cloves
1/2 c parsley, chopped
1 1/2 tsp salad oil
2 1/2 lbs ground beef
1 lb lean ground pork
1/3 c chili powder
2 T salt
1 1/2 tsp pepper
1 1/2 tsp cumin seed

Not bad, just not like mine.

1 1/2 tsp MSG

Wash beans; soak overnight in water 2" above beans. Simmer covered in same water until tender. Add tomatoes and simmer for 5 min. Sauté green peppers, onions, garlic and parsley in oil. Brown meat in large skillet. Add onion mixture and meat to beans. Stir in chili powder and other spices. Simmer covered for one hour. Cook uncovered for 30 min. longer, skimming top. Makes 4 quarts and freezes well. *Serve over rice if desired.

Three Bean Salad ...p31

2010-11-05T21:08:00.000-07:00

Memories of dinners at Grandma Alma's and Aunt Bernice's flooded in as I made this cold, colorful salad. And as a kid, I remember not liking it. My, how we change. Now I find it so refreshing, I can't imagine turning my nose up to it. Though if your kids do, it may be in their GENES.

Truly, they may have two bitter alleles opposed to just one. CHECK IT OUT !

Might make a nice science experiment in your multiple-kid households, especially for my home-schooled friends. Who's got the extra bitter allele?

Hardy Appetit!

THREE BEAN SALAD

1 can kidney beans
1 can cut green beans
1 can wax beans
1/2 c vinegar
1 green pepper, finely chopped
1 onion, finely chopped
1/2 c oil
3/4 c sugar

Drain all beans, add green pepper & onion. Mix oil, vinegar, sugar with a dash of salt & pepper and pour over beans. Refrigerate overnight to allow flavors to blend.

Mango Salsa ...p15

2010-11-03T22:00:00.000-07:00

Superb. Make it a day ahead and the flavors will develop even more. This salsa is the perfect accompaniment for fish, fish tacos or pork dishes.

I didn't have any pineapple, but I had a lot of overripe plums, so I substituted plums. Probably changed the flavor a lot as pineapple is so distinct, but the plum just kind of extended the mango adopting its flavor. And if you don't know how to cut a mango - it's easy....just watch this video.

Could bottle this one!

Hardy Appetit!

MANGO SALSA

3-4 mangoes, peeled, pitted and diced
1 pineapple, diced (if desired)
1-2 red onions, finely chopped
3-4 jalapenos, seeded and finely chopped
3 limes (squeezed)
salt & pepper to taste

Mix all chopped ingredients together in a bowl. Top with squeezed lime and toss with salt & pepper to taste.

If desired, you can also mix some additional jalapenos and onions with some lime juice in a food processor to puree, and then add accordingly to the salsa for extra heat.

Monkey Bread ...p85

2010-11-02T14:58:00.000-07:00

You can see by the photo, this bread wasn't monkeying around. It rose beautifully and the texture was amazing. I don't know if it was the mashed potatoes, but I haven't had a better monkey bread before. Since I didn't have leftover mashed potatoes, I actually used *gasp* boxed! Oh, please don't let that be the secret!

Usually, I think of monkey bread as taking canned biscuits, pinching off pieces and rolling them in sugar and cinnamon. Or perhaps making a brown sugar syrup. Since the recipe didn't include directions for doing either - leaving us a little short after "dip into melted butter" - I just did my own doctoring. I also added a lot of walnuts between the layers - delicious!

Kimber, are instructions for sweetening this missing? Let us know - add a comment!

Make this for a fancy breakfast - everyone will love it.

Hardy Appetit!

MONKEY BREAD

1/2 c Crisco oil
2/3 c sugar
1 tsp salt
5 c flour
2 eggs
1 c mashed potatoes
1 c milk
2 pkgs. yeast

Mix Crisco, sugar, eggs, potatoes, and milk. Dissolve yeast in 1/2 c of lukewarm water and all to the above. Add salt & flour. Mix well, let rise for 1 hour until doubled in size. Pinch into balls and dip into melted butter. Bake in bundt plan at 350° for 30-35 min.

Homemade Sausage ...p47

2010-10-31T19:44:00.000-07:00

This is one recipe where I'll have to agree with the critic. Maybe it's just cause we're so used to the spiciness of Texas now (think Elgin sausages: Southside or Meyer's; or Chappell Hill), that the impact of cloves and cinnamon alone didn't fire us up. No one seemed quite sure if I was trying to make hamburgers or some other bun-satisfying filler, so if you decide to try it yourself, be sure to follow the directions, and roll the sausage!

And a word to the wise, if you're gonna make the critic sausage, she wants it rolled-fashion, not patty-wack.

Since I'd already made a ton, the next day I took what I'd patted once already, dumped it in a big bowl and added bucketloads of salt and crushed red peppers to "kick it up a notch" as Emeril says. We all decided next time, we'd skip the beef and stick to pork.

Hardy Appetit!

HOMEMADE SAUSAGE

3 lbs. ground beef
1 lb. ground pork
flour
ground cloves
cinnamon
little bit of water
1 onion, finely chopped

Mix all together and roll in sausage with you hands.

On this recipe, water and flour are just to hold the meat together so we can't put too much. Ground clove and cinnamon can be very strong, so go easy on it, just enough to flavor. This seems like nothing, but it tastes great!

Garden Harvest Squares ...p17

2010-10-31T14:55:00.000-07:00

An appetizer akin to a cold veggie pizza - wonderful and wonderfully easy. Be sure to pack the vegetables down a bit with your *clean* hands so they don't slip off on the munching. I do think next time, I'll chop the broccoli and peppers up even smaller. If there are leftovers, pop them in the frig - they're just as delicious the next day with a softer crust.

Hardy Appetit!

GARDEN HARVEST SQUARES

2-8 oz. cans Crescent Rolls
8 oz. pkg. cream cheese, softened
1/2 c sour cream

Eat Your Broccoli!

1/8 tsp garlic powder
1 pkg. dry Ranch dressing
20 small broccoli florets
3 grated carrots
1 chopped red bell pepper

Heat oven to 375°, separate dough into 4-in. long rectangles. Press together to form crust into 5 x10" cookie sheet. Bake 13-17 min. or until golden brown. Let cool completely.

In bowl, combine cream cheese, sour cream, garlic and Ranch dressing. Spread over cooled crust, sprinkle veggies on top. Refrigerate 1-2 hours before serving. Cut into squares.

*Makes about 60 squares

Ketchup

2010-10-30T23:09:00.000-07:00

Okay, so Ketchup is no longer just a kitchen necessity, but what I must do with my blog!

I've had a rough few weeks finding any extra time - I don't know why, other than fall brings so many demands on the mother of a senior!!! For one, we unwittingly volunteered for what is probably one of the most time consuming Project Graduation fundraisers - the Flamingo Drill! We thought it'd be a fun get together with other seniors to "land" flamingos on people's yards, but didn't dream having two sets of these creatures would entail driving anywhere in town almost every night to plant or pick up little pink birds! The first night we were called back very late (think almost midnight) to retrieve the poor little wooden birdies before the recipient shoots. We weren't sure if he was talking about us or them! After a whole month, however, he was the only sourpuss, we're ready to pass them on to another sucker...I mean parent... and we've collected a nice donation to the seniors' graduation party. Thanks, everyone.

Fall almost means harvest, and though I have a tiny, tiny garden, I've been busy reaping, sowing cooler weather veggies and flowers, scattering hopeful spring flower seeds and making an attempt to can. I've frozen tons of pesto and I'm lovin' the Okra!

So "Ketchup" is what I've done tonight, though writing about six different recipes doesn't quite keep me on task to finish in a year...but by golly, I'll try! Be sure to try them yourself and add your own comments!

Hardy Appetit!

Chicken Roll-Ups ...p53

2010-09-28T21:18:00.000-07:00

MMM... Corn Flakes, Cream of Mushroom Soup, Crescent Rolls all make this recipe fairly easy to make. The most difficult tasks: turning Corn Flakes into crumbs and pressing crescent triangles into rectangles and rolling said neatly around the filling. Make double - they're as good as pizza rolls for lunch the next day!

As a little side note, did you know that Corn Flakes were invented quite accidentally? Some of our worst mistakes turn into our most fortunate successes....there's hope out there folks. Check out the Kellogg brothers' story at http://www.ideafinder.com/history/inventions/kelloggcf.htm.

So simple, yet delicious.

Hardy Appetit!

CHICKEN ROLL-UPS

1 can Cream of Mushroom soup
1 c. shredded cheddar
1 4-oz. can mushrooms, chopped
2 c. cubed, cooked chicken
1 T minced onion
1/2 tsp. seasoned salt
dash of pepper
2 cans Crescent rolls
1 egg, slightly beaten
1 c. Cornflake crumbs

Combine soup, cheese, mushrooms, chicken, onion, salt & pepper. Separate dough. Press long edges of 2 triangles together to make a rectangle. Repeat, making 8 rectangles; then pat mixture on each rectangle. Wrap dough around mixture and crimp edges. Dip in egg and coat with cornflake crumbs. Bake on ungreased baking sheet at 400° for 20-25 min.

Mother's Story - No.2

2010-09-13T20:45:00.000-07:00

As a little girl, I adored my mom. To me she was the most beautiful woman in the world - glamorous, stylish, cool. Dressed always to kill, she innocently attracted every man that happened her way. When I grew to be a teen, I swore the Virginia Slims ads in the magazines were modeled after my memory of her - thin, tall and elegantly smoking thin, long cigarettes (though in reality, in those days she always smoked unfiltered Camels!)

As I described in a previous post, I so remember going to Mass every Sunday - not for the meaningful sermons heard, but for the fashion parade that proceeded from our front door to the door of our neighboring Catholic Church - St. Matthews. Not only was mom impeccably dressed, my father was "suitably" attired, as handsome as Rock Hudson many would say, and my brothers, sisters and I were decked out in our Sunday best. Seated properly in our pew, while all eyes were supposed to be locked on the vestment-laden priest as he delivered his homily, mine would be peaking up with adoration at my mother in her leopard-skin hat or the one with the long pheasant feather brushing past her shiny brunette hair. Mother Mary didn't hold a candle to mine.

I often wonder now if my children ever perceived me that same way (wishful thinking!), or if this beautiful mystique was peculiar to women of that generation. It saddens me that we've lost that innocent, elegant beauty and exchanged it for purchased plastic replicas with little to no mystery.

I really have no early memories of my mother looking harried, being sick, or cross, though I've heard of the days she was. It was 1952, the most virulent year on record for the poliovirus and just before Jonas Salk perfected the vaccine, when my mother lost her closest friend to the disease and days later came down with it herself. One moment she was fine, caring for two young girls just 13 months apart, and the next she was dragging her limp body across the floor to the telephone to summon dad. Mom, unlike her dear friend, recovered and soon we were all vaccinated against that deadly disease. Thank you, Lord, and thank you, Jonas Salk. Mom went on to walk city blocks on her hands (literally), teach us all the swan dive and jackknife, crochet umpteen baby blankets, tablecloths, and throws, as well

entertain extended family, executives, and countless friends as her family grew from two to seven.

Actually eight. Mom lost her second-to-last baby in the fifth month. She said she felt a whir and knew the baby had died. Prior to ultrasound's ability to peak beyond the veiled womb at the baby within and obstetrics offering no dependable means to confirm an unborn child's death within the womb, the church could not consent to and my mother wouldn't think of having a therapeutic abortion. Thus mom carried my brother until his ninth month, shying away from the "when's it due?", "how far along are you?" questions thrown at her, anticipating the dire outcome of a dreaded delivery and, once again, herself escaping the severity of the situation, though not the sadness. Michael. Returned to the mind of God.

It would be many years later when mom would once again push the limits of endurance, but I'll save that story for its proper time.

Stuffed Mushrooms ...p16

2010-09-13T18:01:00.000-07:00

Bad, bad, very bad. If someone else has made this recipe, let me know what I did wrong. First off, they were dry, oh so dry. Secondly, they were dry, oh so dry.

I can't say I've cooked stuffed mushrooms often so I may have put in too much bread crumbs, or, other recipes I quickly glanced at online said to place some liquid in the baking dish. Any suggestions?

Even the critic snubbed her nose at this, her own recipe, and several days later she was seen chowing down on stuffed mushrooms at Johnny Carino's with her yum face on! What's up with that!

Hardy Appetit!

STUFFED MUSHROOMS

12 large mushrooms
2 T Parmesan cheese
1/4 stick butter
Italian Bread Crumbs

Wash mushrooms and remove stems. In skillet, melt 1/4 stick butter, finely chop stems and sauté in butter. Add bread crumbs and toss. Add 2 T parmesan chees and fill mushroom caps. Bake at 350° for 5 min.

Stuffed Pork Chops ...p49

2010-09-11T20:23:00.000-07:00

This is one pork barrel project you might wanna fund. Ironically I couldn't find thick chops, but could the elusive "butterfly" chop;

they worked, though perhaps were a little too thick. Everyone but the cook loved them - I liked them okay, just thought they were a bit BLAND.
I wanted a taste pop - maybe something like capers in the filling.

Hardy Appetit!

STUFFED PORK CHOPS

6-8 thick pork chops (slit to make pocket)
1/2 c. cooked rice
1 c. cheddar cheese, shredded
1/4 c. green pepper, chopped
1/4 c. celery, chopped
1/2 tsp. thyme
2 T melted margarine
salt & pepper

Combine stuffing ingredients. Fill each pocket. Lightly brown chops in frying pan. Place on rack in baking dish. Cover tightly. Bake 30 min. at 350°. Uncover and bake an additional 20 minutes.

Jammin'

2010-08-31T20:54:00.000-07:00

Okay, so this entry is not in the cookbook, but I just had to share the results anyway. I spent a beautiful week cooking with my Alaskan daughter and grandchildren. We ventured into the wild and picked blueberries by the 33-gallon kitchen trash bag full.

While one old-school picker hand-picked blueberries on one side of the field,we picked using our handy-dandy berry pickers (no, not the children, but the red thingamabob), raking in multiple berries, while leaving behind the leaves. So easy a kid could do it.

At home, quality control took over, extracting the little worms that inhabit all berries, along with the errant leaves looking for adventure outside the blueberry patch.

Once cleaned and cleared for use, we turned these sumptuous morsels into a yummy blueberry pie.

For future cookbook purposes, watch for my comparison to Seth's Blueberry Pie. It'll be hard to beat my granddaughter's piemaking abilities (makes me miss the underrated TV show Pushing Daisies).

Funny, after 33+ years of cooking, you'd think I'd know the proper measurement techniques, NOT! When I measured dry ingredients using a liquid measure, my daughter was aghast that I did not know that dry vs. liquid measurements are actually different. I didn't believe her, so I repeatedly poured one cup of flour into a dry measure, then poured that into the liquid measure, which measured a little over 3/4 cup. I repeated this several times like any good scientist and every time it was the same: one cup of sugar in a liquid measure is more than one in a dry.... I don't know why, but they are! All these years I've been feeding my kids too much sugar by using a liquid measure to measure sugar! Sorry gang.

We also made umpteen number jars of exquisite blueberry-lime jam (image left) and, not content to stop there, turned Costco's big box of plums into jars of fabulous ginger-plum jam (image center)....if you're wondering why the jars on the right contain roots, they're not jam....duh. It's my affinity for rooting anything that will do so.

After taste-testing the ginger-plum jam, we decided it would make a delicious baste for fresh salmon, which my son-in-law just so happened to land my last day in Alaska. What an adventure for another story.

CHICKEN PIE ...p56

2010-08-21T23:16:00.000-07:00

"Exquisite"
"Tastes like chicken with cookies on top"
"This is delicious!"
and subsequent midnight raids on the refrigerator to savor what little was left.

And whoever said "less is more" hit it on the mark with this recipe. With just six everyday ingredients, we enjoyed one of the most commented on meals of the book. The dish was so simple to make that I thought it would be a flop - but it wasn't - everyone loved it. The critic asked how I made the gravy - very impressive. When I responded with Campbell's Cream of Celery soup, she was surprised, thinking it was far more complex.

Let's face it, everyone loves the smell of chicken stewing in a pot. Therein lies the most labor of the recipe - deboning the chicken - having accomplished that, the rest is easy. But I made it a little more challenging by throwing the picked-over bones deep into the woods, hoping that I, like Linda, might attract a chupacabra. Seems Linda has one lurking in her woods - sighted by both her husband and her separately.... Before she even knew about the legend, she described this eerie, frightening creature they saw devouring chicken bones she had put out at the woodline for her cats. The description prompted a "that's a chupacabra" from my daughter. Sure enough, looking at the internet picture confirmed the identification. I'll let you know if one shows up in our yard.

Hardy Appetit!

CHICKEN PIE

1 can chicken, boiled and deboned
1 can Cream of Celery soup
2 c chicken broth
1 tsp. salt, 1/2 tsp. pepper
1 stick melted margarine
1 c. self-rising flour
1 c. milk

Place bite-sized pieces of chicken on bottom of 9"x13" pan. Combine soup, broth and seasonings. Pour over chicken. Mix margarine, flour and milk in pan to smooth batter. Pour over casserole. Bake at 350° for 1 hour or until crust is golden brown.

RASPBERRY TOPPED LEMON PIE ...p90

2010-08-21T07:38:00.000-07:00

The closest comparison I can make to this pie might be Sour Skittles - a candy known to cause excessive salivation. At first bite, I puckered my mouth at its tangy-ness (is that a word?), but then settled in to its sweet aftertaste. The frozen raspberries completely broke up in the cooking and I think fresh ones might hold up better, or, perhaps after spreading the whipped cream, a colorful scattering of fresh raspberries on top would be nice. All liked the rich pie well enough, but truth be told, I'd prefer cheesecake....

Hardy Appetit!

RASPBERRY TOPPED LEMON PIE

1-10 oz. package frozen red raspberries in syrup, thawed
1 T cornstarch
3 egg yolks
1-14 oz. can sweetened condensed milk
1/2 c. lemon juice
yellow food coloring (optional)
1-6 oz package graham cracker pie crust
whipped cream

Preheat oven to 325°. In small saucepan, combine raspberries and cornstarch. Cook and stir until thickened. In medium bowl, beat egg yolks and milk, lemon juice and food coloring. Pour into pie crust and bake for 30 min. Spoon raspberry mixture over top. Chill for 4 hours or until set. Spread with whipped cream.

Chicken Fricassee and Dumplings ...p58

2010-08-21T07:36:00.000-07:00

Does any of my generation remember Grandma Alma's Chicken Fricassee and Dumplings dish? I remember as a child, disdaining the chicken left on the bones and having to pick it apart while I ate. Now, of course, I love this bit of authenticity - this extra flavor to the stew. This Hungarian dish made me realize the dull flavor of my customary chicken and dumplings recipes that use only boneless white meat, and reverted me back to the days of my youth where there was a whole chicken in every pot, skin, bones and all.

Jon thought the dumplings were the best he'd ever tasted and I dare say, the critic concurred.

Hardy Appetit!

CHICKEN FRICASSEE AND DUMPLINGS
a Hungarian recipe

YUM!

1 fryer chicken, cut
2 cups chicken broth or water
1 medium onion, chopped
1 stalk celery, chopped
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
2 T flour

Brown chicken in a small amont of oil in a large pot. Drain oil and add all ingredients except flour. Cover and simmer 40-45 min. Thicken broth with flour and 1 T. cold water paste. Drop dumplings by 2 T onto chicken pieces. Cover and simmer 10 min. Test with toothpick.

Dumplings:
Combine 2 cups sifted flour, 1 tsp. baking powder and 1 tsp. salt. Cut in 2 T butter. Add 2 T chopped parsley and 2 T green onion tops chopped fine. With fork, beat 2 eggs with 1/4 cup milk. Stir into first mixture to blend, adding more milk if necessary.

Bread Pudding ...p85

2010-08-19T07:47:00.000-07:00

I'm slacking a bit on the photos here, forgetting to shoot this fabulous bread pudding ensemble. I truly don't know why I don't make this more often - it is so easy to assemble and absolutely delicious. I used a stale sourdough baguette this time (admittedly hard to "saw" into pieces!) and let it sit for two days in the frig before cooking it, fearing the bread wouldn't absorb enough milk overnight. Superb. Everyone loved it. It's even delicious served cold the next morning.

In the cookbook, butter is not listed as an ingredient and, after letting the pudding sit for a spell, I almost forgot to put it on top. I recommend you add it to your ingredients list as butter adds a richness you wouldn't want to skip!

Again, the critic lost out on this one, critiquing instead food choices at the Methodist Hospital. Her reaction to their food? Surprisingly, very positive.

In fact, we decided it is very important to make people aware of their hospital choices and hold some accountable, hence the following mention here in Gene-E Recipes! Perhaps it will help them improve. After an execrable stay at East Houston Regional Medical Center months back, Methodist acted professionally, compassionately, reasonably and all accomplished with superb meals and clean rooms. Conversely, EHRMC showed none of those characteristics. Hopefully our complaints helped the administration become aware of its problems and afforded them the opportunity to correct them.

Hardy Appetit!

BREAD PUDDING

Veggie Lady Says Yum!

4 slices stale bread
1 egg
1/2 cup sugar
2 cups milk
1 tsp. vanilla
1 cup raisins (optional)
1 stick butter

Blend eggs with sugar. Add milk and vanilla, stirring well. Break bread into small pieces. Add to mixture. Let soak well. Put mixture in 9" x 13" baking dish. Cover top with 1 stick margarine, cut into small pieces. Sprinkle with cinnamon and bake for 1 hour at 350°.

SPINACH TORTELLINI ...p76

2010-08-17T13:36:00.000-07:00

I just love the versatility of tortellini. You can add just about anything to it and it will taste great. Here spinach, tomatoes and onions combine with cheese tortellini to make a great hot pasta entree. The critic wasn't really wild about all the spinach, would have preferred it as a side dish. Truth be told, if it looks like greens, I better leave it out, as she has a real distaste for collards, mustard, or anything akin to "greens."

Hardy Appetit!
SPINACH TORTELLINI

1 lb. frozen or fresh cheese tortellini
1/2 cup onion, chopped
2-3 garlic cloves, minced
2 T vegetable oil
3 cups frozen cut-leaf spinach
1 1/2 cups milk
1 cup tomato, chopped
1 1/2 tsp. dried basil leaves
1/2 tsp. salt, pepper
2 T flour
1/4 cup parmesan cheese

Cook tortellini, drain, rinse. Thaw spinach and drain well. Meanwhile in large skillet, over medium heat, cook onion and garlic in oil until lightly browned. Add spinach, tomato, basil, salt & pepper. Cook 3-4 min. In small bowl, using wire whisk, blend flour and milk. Stir milk mixture and cheese into spinach mixture. Reduce to low, cook 2 min. Add tortellini and mix well. Cook 4-5 min. more.

ROASTED PEPPER TENDERLOIN ...p50

2010-08-08T22:39:00.000-07:00

Katie's recipe does for pork what Bob's recipe did a few months back for fish - pops it to the #1 favorite spot in our household. If you're looking for a tender, tasty company dish, try serving this tenderloin with some mashed potatoes or rice, along with a baguette for sopping up the sauce. The meat was so tender, it was hard to keep fingers away from tasting the entire roast away before serving.
I began with a pork loin roast (I'm sorry, I couldn't find any unseasoned pork tenderloins at our local grocery store!), also forgot to buy jars of roasted bell peppers, but since I had lots of red peppers in the fridge, I roasted them myself. Easy to do - pop them in a very hot oven (400-450°) on lowest rack for about 20-30 min. allowing the entire pepper to blister, turning as the bottom chars. Then drop them into a ziplock bag, seal and allow the steam to loosen the skin. When cooled (approx. 10-15 min.), peel the skin off, scrape out the seeds, and voila! roasted peppers.

If you by some miracle have leftovers, the pork would be delicious shredded in fajitas or burritos.

And hey, I'm sorry I didn't snap a picture of this yummy roast, but it'll happen next time. Just like next time I'll have the authentic critic's opinion - right now, you'll have to just trust my sidekick THE VEGGIE LADY!

Till the next time, enjoy this youtube.

Hardy Appetit!

ROASTED PEPPER TENDERLOIN

The Veggie Lady says Yum!

2 pork tenderloins
salt & pepper
2-3 jars of roasted bell peppers (chopped, usually not rinsed)
1 large sour cream
1 small sour cream
2 pkg. ranch dressing seasoning

Brown tenderloins on both sides after seasoning with salt & pepper to hold in flavor. Mix ranch seasoning in 2 cups of warm water and pour along with peppers over tenderloins.
Cover and cook on low for 3-4 1/2 hours. Remove tenderloins. Mix sour cream with juice and serve.

CABBAGE CASSEROLE ...p66

2010-08-07T06:55:00.000-07:00

If you're not one to fool with assembling cabbage rolls, make this easy mixed-up variation of the theme. The critic enjoyed it, but suggested diced up tomatoes would make it more flavorful. Jon modified his serving with lots of ketchup, but we others enjoyed it with nothing added but more pepper. Accompany with something zingy like pickled beets or cucumbers and sour cream.

I used brown rice which gave it a slightly nuttier taste.

Hardy Appetit!

CABBAGE CASSEROLE

1 small head cabbage, wedged
1 med. onion, finely chopped
1 lb. ground beef, browned
1/4 cup uncooked rice
1 can tomato soup
1 can water
salt & pepper

Put cabbage in greased casserole dish. Cover with onion, beef and rice mixed together. Mix soup and water, add seasonings. Pour over all. Bake, covered, at 325° for 1 1/2 hrs.

Pepperoni Balls ...p18

2010-07-30T20:11:00.000-07:00

Think deep-dish pizza crust here - an unexpected deep-fried twist to a baked pizza bite. We made a meal out of them to accompany our salad, but they would make excellent appetizers as well, served with a side of marinara sauce or ranch dressing. Fairly easy to make using the hot roll mix.

Hardy Appetit!

PEPPERONI BALLS

Yum!

1 pkg. hot roll mix
1/4 lb. Mozzarella cheese (cut in cubes)
1/4 - 1/2 lb. pepperoni, thinly sliced

Prepare roll mix according to package directions, but omitting egg and using 1 cup water. Dough does not need to rise. Place 1 cheese cub on 1 pepperoni slice. Pinch off a piece of dough and shape carefully around cheese and pepperoni, forming a ball. Fry in deep hot oil for about 5 min., or until golden brown, turning once. Drain on paper towels and serve warm.

Banana Nut Bread ...p85

2010-07-29T21:22:00.000-07:00

A rich, delicious banana bread. I love it with walnuts or pecans, preferring the former. I made four loaves this time and added ripe figs from our tree to one loaf - love it.

Note in your cookbook this correction: 2 stiffly beaten egg yolks, should be whites

Hardy Appetit!

BANANA NUT BREAD

1/2 cup butter
1 1/2 cup sugar
2 egg yoks
3 bananas, mashed
4 T buttermilk
1 tsp. vanilla
1/2 cup nuts
2 stiffly beaten egg whites
1 2/3 cup flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt

Orange-Cauliflower Salad ...p32

2010-07-25T18:59:00.000-07:00

I nicknamed this the OC Salad on my shopping list and wondered whatever happened to the program the OC. Has it dropped off the map like the entire state of California is always threatened to do at some point?

This colorful, citrus salad bursts with flavor and, while I hesitated to put "milk" on salad, I soon realized it was no different from Ranch, Creamy Caesar, and any milk-based dressing, thus I did as I was told. Not only will this salad add fruit and greens to your meal, it will round out the visual appeal as well.

And thanks, Debbie, for adding this to our book. It would be wonderful to share more recipes from Aunt Lynn and "Punk" Tad....

Hardy Appetit!

ORANGE-CAULIFLOWER SALAD

2-11 oz. cans mandarin oranges
2 cups cauliflower
4 cups torn fresh spinach (or any type of lettuce)

Orange Blossom Dressing:
3/4 cup evaporated milk
1/3 cup frozen orange juice concentrate, thawed, undiluted

Arrange spinach on a salad plate. Add fresh cauliflower and oranges. Pour Orange Blossom Dressing over top.

Caesar Salad ...p30

2010-07-23T08:29:00.000-07:00

The critic herself entered this recipe into Cooking Up Family History. I remember considering this a treat as salads did not often deviate from the standard iceberg, carrot, celery, and green pepper in our household. Nana doesn't remember visiting Caesar's restaurant in Tijuana, Mexico, when we were neighbors living in Tustin, CA, though Caesar Cardini allegedly invented the salad there back in the 1920's. Read Julia Childs' account here. My hubby and I ate there on Avenido Revolucion enjoying the tableside preparation of this salad, after downing multiple shots of tequila at the equally famous Long Bar where the drinking age was a mere 18. Tijuana was a wild place then, even wilder now I hear.

Nana's recipe varies from Caesar's in that the romaine is torn up in preparation, rather than left whole.

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CAESAR SALAD

Toast 2 slices bread, cut into cubes, then sauté in 1/8 lb. butter and garlic salt to taste. In small jar, shake 1 egg briskly. In another jar, mix 1/4 cup lemon juice, 2 shakes Worcestershire sauce, 1 clove chopped garlic, 3/4 cup salad oil. Add egg to jar. Add 1/2 tsp. dry mustard, salt & pepper to taste. Toss over romaine lettuce. Top with croutons and black pepper.

Clam Chowder ...p23

2010-07-23T07:44:00.000-07:00

"Clams became accepted to them [Pilgrims] in time, but it is on record that in 1620s the Pilgrims fed clams and mussels to their hogs with the explanation that they were "the meanest of God's blessings." Eating in American - A History, by Waverley Root and Richard de Rochemont.

CLAMS

Indeed it is difficult to imagine this surly crusty creature would be tasty in anything, or even tasty to hogs, but tasty they are to both hogs and humans.....and, when steeped in a nice creamy chowder, sopped with a chunk of sourdough, they make one tantalizing meal. This particular recipe is simple to put together and satisfying to the partakers. Indulge.

Close friends and family will know what I mean when I say take note that the critic enjoyed this meal so much, Mr. Lonely is guarding the bowl.

Hardy Appetit!

CLAM CHOWDER

4 Bacon strips
1 large onion, diced
6-10 potatoes
Chopped Clams
1 large can evaporated milk
(whole milk can be substituted for less rich taste)
salt & pepper
Tabasco Sauce

Chop bacon strips and the large onion into small pieces and fry together until brown. Peel and chop potatoes into cubes, cover with water and add a dash of salt, cook until tender. Add clams (amount depending on flavor you want) and evaporated milk. Heat, but do not boil. Add pepper and a dash or two of Tabasco Sauce. Serve with crackers.

Apple Dumplings ...p106

2010-07-18T18:56:00.000-07:00

Oh my Gosh. Easy. Delicious. Comments evoked, "These are the best apple dumplings, ever!" "This is better than apple pie!" "Why haven't you made these before, mom?" "Please, sir, I want some more" - the last being our favorite quote from Oliver Twist.

While making this dessert, I must confess I thought, "eeks, so much sugar!" "so much liquid - the dough will be mush!" "Why only one little apple (I bought 8 - my usual for pie!)?" But most fears were allayed when the dessert wasn't the least mushy and the apple pieces amply flavored the crescent roll, however, it was maybe a lot of sugar...shhh....I know it's a bad word. We left off the ice cream - tasty enough without it, though I know the warm sauce would melt that ice cream to just the right slurpy consistency and act like, well, maybe MSG. So if you're looking for a quick, easy, and delicious company dessert, serve up Heather's wonderful Apple Dumplings. I bet you can imagine the critic's response!

Hardy Appetit!

APPLE DUMPLINGS

1 Granny Smith apple, peeled and cut into 8 pieces
1 pkg. of crescent rolls (8)
1 stick butter
1/2 cup water
1 cup sugar
1/2 cup brown sugar
cinnamon/sugar mixture

Wrap the crescent roll around each apple piece. Sprinkle brown sugar between the individual dumplings. Heat butter, sugar and water, then pour over dumplings. Sprinkle cinnamon/sugar mixture over the top. Bake at 350° for 30 min. Serve warm with vanilla ice cream.

Hawaiian Hash ...p44

2010-07-14T21:41:00.000-07:00

For the life of me I can't figure out why this hash is Hawaiian. Maybe I've been eating too many Fiery Hawaiian Pizzas from Domino's....but to me, pineapple and ham means Hawaiian and both are missing here. Regardless, it's a change from the ketchup-drowned, potato-beef hash of my youth - to the hash of my husband's youth....it's his mama's recipe. This could easily stuff a cabbage leaf if you desired; my inclination was to pop the leftovers into the freezer for just that very future....hey, thinking like that comes from raising eight hungry young'uns. While the dish prompted an "it's ok" from the critic, my youngest son loved it, proclaiming it "crumbled up meatloaf" to his delight.

Hardy Appetit!

HELEN HARDY'S HAWAIIAN HASH

It's Ok, not a favorite!

2 chopped onions
2 chopped green peppers
1 lb. ground beef
2 cups canned tomatoes
1/2 cup raw rice
1 small can mushrooms
1 tsp. chili powder
2 tsp. salt
1/4 tsp. pepper
garlic
2 tsp. Worcestershire sauce

Cook onions and peppers until transparent. Cook ground beef; add tomatoes, rice & seasonings. Put in large casserole dish and bake at 375° for 45 min.

Tortilla Soup ...p29

2010-07-13T19:43:00.000-07:00

Simple to make, simple to intensify or enhance to individual tastes, this soup is a winner in all our books. I laid out an array of add-ins: sour cream, finely chopped jalapeños, chopped green onions, cheese, Cholula (our favorite pepper sauce) and, not having any fresh cilantro, coriander chutney. In case you are wondering, coriander is the seed of the cilantro plant and is used often in Indian and Asian foods. My husband is not wild about cilantro, so I usually use little in cooking, lots in garnish. Coriander Chutney's strong flavor adds the bite I love, especially when dolloped on top of sour cream.

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TORTILLA SOUP

1 lg. onion, chopped
1 T ground cumin
1 T cooking oil
2-14 oz. cans reduced-sodium chicken broth
4 cups cooked chicken, chopped
1-10 oz. can diced, fire-roasted tomatoes
2-4 oz. cans diced green chilies
Corn tortilla chips

In a 5-6 qt. dutch oven, cook onion and cumin in hot oil over medium heat for 5 min. or until tender (the aroma is delightful), stirring frequently. Carefully add broth, undrained tomatoes, chicken, corn, and undrained chili peppers. Bring to boil, then reduce heat. Simmer, covered for 35 min. Season to taste with salt & pepper. Ladle into bowls and top with tortilla chips.

Beer Pot Roast ...p43

2010-07-07T18:45:00.000-07:00

Pot roast reminds me so much of my mother, so I decided to sneak this one up on her and see what her reaction was. Of course the variable of me cooking it might prompt a snicker! You know we all like to say, "oh, it tastes so much better when someone else makes it!", but when they do, we say, "sure doesn't taste like mine!" Case in point, Beer Pot Roast.

And I do admit, the beef disappointed me - seemed way too fatty, so check your chuck roast for too much fat.... BUT, everyone devoured the brown sugar carrots so make lots! I used this recipe from food network.

When I served mom and told her it was her recipe, she responded with, "oh, that was Elsie's and I never did really like it!" Oh well. Bottom line is it is a simple recipe that you can doctor up if you like - just be sure to make a lot of brown sugar carrots.

Hardy Appetit!

BEER POT ROAST

2 1/2 - 3 lb. chuck roast
1 large onion
1 can beer
1/2 cup water

Braise meat, browning all sides in oil. Turn heat to low, sauté onion, add beer and water. Cook on low for 1-2 hours. Add more water if needed for sauce. Add salt & pepper to taste. Serve with mashed potatoes and brown sugar carrots.

Tomato & Bean 15-Minute Stoup

2010-06-18T20:43:00.000-07:00

This stoup calls for a whole cup of basil and I just happen to have a whole lot of basil goin' on. I intended to make a bunch of pesto fresh from my garden, but my garden has been a dismal failure. The flowers have been wonderful.....but the veggies have been a wee bit disappointing for the work I (we...) put in to their cultivation. If learning were my aim, it'd be one thing, but my goal was a mini-supermarket. I am happy to report my Chinese Red Long Beans are prolific and adding vibrant color to my cooking!

Of course the pictures above have nothing to do with this recipe, so.....Back to stoup - a catchy new cooking term for a cross between soup and stew, though long known in religious circles as the holy water font in the front of the church. Considering it's the [amount of] water that makes the difference here, stoup fits. You'll love this tomato-based version, and though it seems a lot of basil, trust me, you'll love it. Or trust the critic on this one!

Hardy Appetit!
TOMATO & BEAN 15-MINUTE STOUP

2 T extra-virgin olive oil
3 cloves garlic, chopped
1/2 tsp. crushed red pepper flakes
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 ribs celery, chopped
1 small zucchini, sliced
2 cups vegetable or chicken stock
1 15-oz. can diced tomato
1 15-oz. can tomato sauce
1 15-oz. can small white beans or cannellini beans
1 10-oz. box frozen green beans
salt & pepper
1 cup fresh basil, torn or shredded
Grated Parmigianino or Romano cheese, to pass at table
Crusty bread, to pass at the table

Add olive oil to pot, two turns of the pan. Add garlic and crushed red pepper flakes, then stir in the onions, carrots, celery, and zucchini. Cook 10 min., then add in stock, tomatoes and beans. Bring soup up to a bubble, then season with salt & pepper, to taste. Simmer 5 min. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.

Copper Penny Carrots ...p83

2010-06-16T12:57:00.000-07:00

One of my favorite Thanksgiving or Christmas side dishes, Copper Penny Carrots is as tasty as it looks. The perfect blend of flavors, they make a beautiful gift in lieu of cookies or wine during the holidays, but since carrots are plentiful all year in any market, you should be able to enjoy it any time of year! My husband loves this one.

Also, this keeps for weeks in the fridge and, though I've never tried, I would suspect these can be canned for later consumption. Let us know if you try (esp. you, Les!).

Hardy Appetit!

COPPER PENNY CARROTS

2 lbs. carrots
1 small green pepper
1 medium onion
1 can Tomato Soup
1/2 cup Salad Oil
1 cup sugar
3/4 cup vinegar
1 tsp. mustard

1 tsp. worcestershire

salt & pepper to taste

Slice and boil carrots in salted water until fork tender, but still crisp. Remove, rinse in ice cold water, or ice cubes. Alternate layer of carrots, thinly sliced rings of both green pepper and onion in shallow dish. Make marinade of remaining ingredients mixing well until completely blended. Pour over veggies, and refrigerate, covered. Can be prepared days ahead and will keep in fridge for weeks.

Hungarian Goulash ...p42

2010-06-14T13:47:00.000-07:00

Four beef goulashes grace our cookbook, so which one to choose? This one comes from Les, and while we all thought it was tasty, it was the first recipe that I wished I had a middle rating, something like Yumk! or Yukem! ... as our critic was middle of the road on this one. We have a policy that Nana cannot know whose recipe it is before tasting lest it influence her buds.... Of course, she knew right away it wasn't her recipe because this one lacked green peppers and tomatoes and that is the goulash she prefers.

The men thought this was a little too sweet; my men like everything spicy. We women didn't mind the sweet. If you do, just cut the sugar in half or eliminate it.

Hardy Appetit!

HUNGARIAN GOULASH
Leslie Anne's version

1/2 c. shortening
2 lbs. beef round steak
1 c. sliced onions
1 garlic clove, minced
1/4 c. catsup
2 T worcestershire
1 T brown sugar

2 tsp. salt
2 tsp. paprika
1/4 tsp. dry mustard
dash cayenne
1 3/4 c. water
2 T flour

Melt shortening in skillet. Add beef, onions and garlic to cook. Stir until meat is brown and onion is tender. Stir in catsup, worcestershire, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water. Cover and simmer for 2 - 2 1/2 hrs. Blend flour and 1/4 c. water. Stir gradually into meat mixture. Bring to boil and stir until thickened.

Yellow Cake with Nana's Caramel Frosting ...p92

2010-06-12T19:29:00.000-07:00

Nana's hard caramel frosting stirs up memories of gulping down leftover chili served over macaroni noodles to get to the "main course" - dessert. On the farm, you had to eat quick and declare dessert war to reserve your own slice of palate heaven.

I'd like to hear from Bob on this one because I remember he particularly loved this cake. Here, too, I think I would have liked it better if someone else (like Nana?) had cooked it. From the instructions, I wasn't sure how long to beat the frosting - how thick is thick, whether to beat it while heating; whether to use dark brown sugar, or light. I remember her frosting would crack when you tried to slice it; mine didn't, so I was disappointed thinking maybe the molasses in dark brown sugar kept the frosting too moist, or maybe the humidity in this part of the country kept it soft. Not sure - if anyone else has made this particular Caramel frosting and it turned out crisp, let me know.

That being said, what's not to like about the combo of brown sugar and cake?

Hardy Appetit!

YELLOW CAKE WITH NANA'S CARAMEL FROSTING
Grandma Alma

1 box yellow cake mix prepared in an 8" x 10" pan

Frosting:
1/2 stick butter
1 tsp. vanilla
1/2 cup brown sugar

Melt in pan, bring to boil till bubbly. Beat with beater until it gets real thick. Spoon out and spread on top of cake. Frosting should harden.