Hearty Beef Stew
2 pounds beef stew meat, cut in 1" cubes
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 medium onion, diced
1/2 cup celery, chopped
1 green bell pepper, chopped
6 cups water
2 beef bouillon cubes
1 tablespoon salt
1 bay leaf
3 medium potatoes, cut in 1" cubes
4 carrots, sliced
1 cup English peas
Mix flour, salt and pepper.
Coat beef in flour mixture.
Heat oil in a large pan.
Brown meat thoroughly.
Do not crowd meat, work in small batches.
Remove beef from pan.
Add onion, celery and bell pepper and cook 3 minutes.
Return beef to pan.
Add water, salt, bouillon and bay leaf.
Bring to a boil. Reduce heat, cover and simmer for 2 hours.
Add potatoes, carrots and peas.
Simmer for 30 minutes or until vegetables are tender.
Remove bay leaf before serving.
Printable Recipe
Tuesday, February 11, 2014
Monday, January 13, 2014
Banana Nut Bread
Banana Nut Bread
Vary the bread by the nuts used. Pecans, walnuts, or macadamias complement bananas.
Macadamia-Banana Nut Bread2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
6 tablespoons melted butter
2 large eggs
3 ripe bananas mashed
1/4 cup buttermilk
1 teaspoon vanilla extract
1/2 cup nuts
Beat eggs.
Mix together wet ingredients. Eggs, sugar, melted butter, mashed bananas, buttermilk and vanilla.
Add dry ingredients to wet ingredients.
Beat until smooth.
Stir in nuts.
Turn into a well-greased 8 1/2" by 4 1/2" by 2 1/2" loaf pan.
Bake in moderate oven at 350 degrees about 70 minutes.
Cool bread before slicing.
Printable Recipe
Friday, January 10, 2014
Country Sausage Breakfast Patties
Country Sausage
Cut pork into cubes.
Grind with coarse disk of meat grinder
Mix seasonings together.
Mix seasonings into ground pork with the ice water.
Grind with fine disk of meat grinder.
Tips:
Select roast with the most fat on it.
Keep the pork very cold while making the sausage. Work in batches, keeping the cubed pork in the freezer.
The water helps to distribute the seasoning throughout the sausage.
Fry a small patty after mixing to check seasoning.
Printable Recipe
Work in small batch. Grind pork with coarse disk.
Mix seasonings together.
Mix ground pork with seasonings and ice water.
Grind sausage with fine disk.
- 2 1/2 pounds Boston butt pork roast
- 1 tablespoon salt
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons rubbed sage
- 1/2 teaspoon cayenne pepper
- 1 teaspoon sugar
- 1 teaspoon red pepper flakes
- 1/4 cup ice water
Cut pork into cubes.
Grind with coarse disk of meat grinder
Mix seasonings together.
Mix seasonings into ground pork with the ice water.
Grind with fine disk of meat grinder.
Tips:
Select roast with the most fat on it.
Keep the pork very cold while making the sausage. Work in batches, keeping the cubed pork in the freezer.
The water helps to distribute the seasoning throughout the sausage.
Fry a small patty after mixing to check seasoning.
Printable Recipe
Mix seasonings together.
Mix ground pork with seasonings and ice water.
Grind sausage with fine disk.
Second grind mixes seasonings and gives sausage the perfect texture.
Store in refrigerator or freeze for up to 3 months.
Tuesday, December 31, 2013
No Bake Cheesecake
No Bake Cheesecake
A light airy pie, you can make with little effort.
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 8 ounce container of Cool Whip
- 1 graham cracker crust
Gradually beat in sugar.
Blend in vanilla extract and sour cream.
Fold in Cool Whip.
Pour filling in graham cracker crust.
Chill at least 4 hours
Slice and top with favorite canned pie filling
Printable Recipe
Wednesday, December 18, 2013
Coconut Joys
Quick and easy confections.
Mix melted butter, sugar, and coconut together.
Shape into 1 inch balls.
Chill until firm.
Melt chocolate.
Drizzle chilled coconut balls with chocolate.
Store in refrigerator.
Makes about 3 1/2 dozen.
Printable Recipe
What you will need:
Confectioner's sugar, coconut, butter, and chocolate morsels.
- 1/2 cup butter, melted
- 2 cups sifted confectioner's sugar
- 3 cups flaked coconut
- 1/3 cup milk chocolate morsels
Mix melted butter, sugar, and coconut together.
Shape into 1 inch balls.
Chill until firm.
Melt chocolate.
Drizzle chilled coconut balls with chocolate.
Store in refrigerator.
Makes about 3 1/2 dozen.
Printable Recipe
What you will need:
Confectioner's sugar, coconut, butter, and chocolate morsels.
Mix sugar, coconut, and butter together until well blended.
Roll in 1 inch balls.
Melt chocolate in zip-top bag in hot water.
Drizzle chocolate over candy.
Store in refrigerator.
Tuesday, December 17, 2013
Pepperidge Swiss Chicken Breasts
Pepperidge Swiss Chicken Breasts
Printable Recipe
What you will need:
Chicken, cream of chicken soup, Swiss cheese, butter, and Pepperidge Farm Stuffing.
Layer chicken, soup, and shredded cheese.
Toss melted butter with stuffing.
Top with buttered stuffing.
I first had this dish at a friend's home. Donna was gracious enough to share the recipe with me.
- 4 boneless, skinless chicken breasts
- 1 can cream of chicken soup
- 4 ounces Swiss cheese, shredded
- 6 tablespoons butter, melted
- 1 1/2 cups Pepperidge Farm Cornbread Stuffing
Place chicken in baking dish.
Spread cream of chicken soup on chicken.
Sprinkle on shredded Swiss cheese.
Toss melted butter with stuffing.
Top casserole with buttered stuffing.
Cover and bake in pre-heated 375 degree oven for 45 minutes.
Uncover and continue baking for an additional 10 minutes.
Printable Recipe
What you will need:
Chicken, cream of chicken soup, Swiss cheese, butter, and Pepperidge Farm Stuffing.
Layer chicken, soup, and shredded cheese.
Toss melted butter with stuffing.
Top with buttered stuffing.
I first had this dish at a friend's home. Donna was gracious enough to share the recipe with me.
Friday, December 13, 2013
Mississippi Mud Cake
Mississippi Mud Cake
A classic Southern sheet cake. It is a decadent dessert yet simple to make.
Remove from heat and stir in sugar.
Add eggs and mix well.
Add flour, salt and vanilla, stirring well.
Pour into a greased and floured 13"x 9"x 2" pan.
Bake in pre-heated 350 degree oven for 30 to 40 minutes.
Test after 30 minutes for doneness.
As soon as cake is removed from oven, sprinkle top with marshmallows.
Spread with chocolate frosting.
Chocolate Frosting
Printable Recipe
A classic Southern sheet cake. It is a decadent dessert yet simple to make.
- 2 sticks butter or margarine
- 1/2 cup cocoa
- 2 cups sugar
- 4 eggs, slightly beaten
- 1 1/2 cups all-purpose flour
- pinch of salt
- 1 1/2 cups chopped pecans
- 1 teaspoon vanilla extract
- 1 bag miniature marshmallows
- 1 recipe chocolate frosting
Remove from heat and stir in sugar.
Add eggs and mix well.
Add flour, salt and vanilla, stirring well.
Pour into a greased and floured 13"x 9"x 2" pan.
Bake in pre-heated 350 degree oven for 30 to 40 minutes.
Test after 30 minutes for doneness.
As soon as cake is removed from oven, sprinkle top with marshmallows.
Spread with chocolate frosting.
Chocolate Frosting
- 1/3 cup cocoa
- 1 pound confectioner's sugar
- 1/2 stick butter or margarine, soften
- 1/2 cup milk
Printable Recipe
Top cake with marshmallows directly out of the oven.
Spread frosting over marshmallows. Cool completely before serving.
Luscious chocolate, crunchy pecan, and gooey marshmallows
Tuesday, December 10, 2013
Spiced Pear Paste
Pear paste is ideal for adding to cheese platters. A great counterpoint to any cheese with a touch of acidity. It is very refreshing and flavorful.
4 pounds pears
4 granny smith apples
1/2 cup water
1 cinnamon stick
2 lemons
5 cups sugar
1 box of powdered pectin
1 teaspoon vanilla extract
Peel and core pears and apples.
Cook peels and cores in 1/2 cup of water until mushy.
Put in food mill and extract pulp. Return to pot.
Place pears and apples in sauce pot with the pulp, Simmer until soft.
Place this mixture through food mill. Return to pot.
Add the zest and juice of lemons.
Mix pectin and fruit and bring to rolling boil. Boil 1 minute.
Add sugar all at one time, bring to rolling boil. Boil 1 minute.
Pour fruit mixture into a heated crock pot.
Add cinnamon stick.
Cook on high 6 hours, stirring every 30 minutes.
Stir in vanilla and remove cinnamon stick.
Ladle paste into sterile 4 ounce jelly jars.
Top with lids and bands and process in boiling water bath for 10 minutes.
Printable Recipe
What you will need:
Pears, apples, lemons, pectin, sugar, cinnamon stick, and vanilla
Pears are a low pectin fruit. Additional pectin is required to make them jell Pear paste is a concentrated jam. By using a crock pot it eliminates constant watching and stirring. Yield is about 6 pints.
4 granny smith apples
1/2 cup water
1 cinnamon stick
2 lemons
5 cups sugar
1 box of powdered pectin
1 teaspoon vanilla extract
Peel and core pears and apples.
Cook peels and cores in 1/2 cup of water until mushy.
Put in food mill and extract pulp. Return to pot.
Place pears and apples in sauce pot with the pulp, Simmer until soft.
Place this mixture through food mill. Return to pot.
Add the zest and juice of lemons.
Mix pectin and fruit and bring to rolling boil. Boil 1 minute.
Add sugar all at one time, bring to rolling boil. Boil 1 minute.
Pour fruit mixture into a heated crock pot.
Add cinnamon stick.
Cook on high 6 hours, stirring every 30 minutes.
Stir in vanilla and remove cinnamon stick.
Ladle paste into sterile 4 ounce jelly jars.
Top with lids and bands and process in boiling water bath for 10 minutes.
Printable Recipe
What you will need:
Pears, apples, lemons, pectin, sugar, cinnamon stick, and vanilla
Use a food mill to extract pulp. Do not use a food processor or blender. It will breakdown the natural pectin in the fruit.
Warm crock pot before you pour the fruit into it. Heat on high with water in it.
Pears are a low pectin fruit. Additional pectin is required to make them jell Pear paste is a concentrated jam. By using a crock pot it eliminates constant watching and stirring. Yield is about 6 pints.
Friday, December 6, 2013
How to Make Canadian Bacon
Apple-Wood Smoked Canadian Bacon
Rub seasoning into meat.
Place in food grade bag.
Place in refrigerator 3 to 5 days, turning occasionally.
Remove from bag and refrigerate uncovered for 24 hours.
Smoke over indirect heat at 200 degrees until internal temperature reaches 160 degrees.
Printable Recipe
Mix sugar and sugar cure together.
This is 5 pounds of pork loin, so 5 teaspoons sugar and 5 tablespoons Morton Sugar Cure.
Rub cure into pork.
Place in food grade bag. Store in refrigerator 3 to 5 days.
Rinse off salt, pat dry, and place in refrigerator 24 hours uncovered. As the meat dries it will develop a pellicule. This will give a surface for the smoke to adhere to.
Grill over indirect at 200 degrees for 4 hours or until internal temperature is 160 degrees.
Make a foil packet of wood chips and place over heat source. Poke holes in top of packet. You will need to replace packets during smoking.
Morton Sugar Cure is a product for home curing. It can be found it most grocery stores. It contains salt, sugar, propylene glycol, and sodium nitrite.
Tips:
- Pork Loin, trimmed of all fat
- 1 tablespoon of Morton Sugar Cure per pound of meat
- 1 teaspoon of sugar per pound of meat
Rub seasoning into meat.
Place in food grade bag.
Place in refrigerator 3 to 5 days, turning occasionally.
Remove from bag and refrigerate uncovered for 24 hours.
Smoke over indirect heat at 200 degrees until internal temperature reaches 160 degrees.
Printable Recipe
Mix sugar and sugar cure together.
This is 5 pounds of pork loin, so 5 teaspoons sugar and 5 tablespoons Morton Sugar Cure.
Rub cure into pork.
Place in food grade bag. Store in refrigerator 3 to 5 days.
Rinse off salt, pat dry, and place in refrigerator 24 hours uncovered. As the meat dries it will develop a pellicule. This will give a surface for the smoke to adhere to.
Grill over indirect at 200 degrees for 4 hours or until internal temperature is 160 degrees.
Make a foil packet of wood chips and place over heat source. Poke holes in top of packet. You will need to replace packets during smoking.
Morton Sugar Cure is a product for home curing. It can be found it most grocery stores. It contains salt, sugar, propylene glycol, and sodium nitrite.
Tips:
- Slice a small piece from end after curing 3 to 5 days. Fry in skillet and taste for saltiness. If it is too salty soak in clear water for 30 minutes.
- Do not use more sugar cure than recipe calls for.
- Loin can be cooked in oven if you prefer.
Sunday, December 1, 2013
Peanut Butter Fudge
- 1 cup of peanut butter
- 1 cup of corn syrup
- 1 1/4 cups nonfat powdered milk
- 1 1/4 cups confectioner's sugar, plus 1/3 cup for rolling candy
Knead.
Shape into balls.
Roll candy in 1/3 cup confectioner's sugar.
Makes about 2 pounds of candy.
- 1/3 cup semi-sweet chocolate morsels
Submerge in hot water until melted.
Snip a tiny hole in corner of bag and drizzle over candy.
Place in freezer for 5 minutes to harden chocolate
Printable Recipe
What you will need:
Corn syrup, peanut butter, dry milk, and confectioner's sugar
Mix together, peanut butter, corn syrup, powdered milk, and confectioner's sugar.
Mix until well blended. Candy will be stiff.
Knead candy.
Roll into balls. Roll in confectioner's sugar.
Place 1/3 cup of semi-sweet chocolate in zip-lock bag.
Submerge in hot water until melted. Snip a tiny hole in corner.
Drizzle over candy. To harden chocolate place in freezer for about 5 minutes.
Goodies without the hassle. This is a great candy recipe that children can help with.
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