Strawberry Jam

 

• 4 pints strawberries, washed and stems removed (five cups crushed berries)
• 1/4 cup lemon juice
• 1 package 1.75 ounce powdered pectin
• 7 cups sugar

Crush berries one layer at a time.
Combine berries, lemon juice, and powdered pectin in a large saucepot.
Bring to a full rolling boil.
Add sugar all at one time.
Bring mixture to a full boiling roll and boil exactly one minute, stirring constantly.
Remove from heat.
Skim off foam.
Ladle hot jam into prepared jars to 1/4 inch of top.
Top with two-piece lids.
Process 15 minutes in a boiling-water canner.
Makes eight cups.

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Farmer's Casserole

 

 

 

3 cups shredded hash-brown potatoes

1  cup shredded Monterey jack cheese with jalapeño peppers

1 1/2  cups diced cooked ham or Canadian bacon

1/2 cup sliced green onions

4 large eggs, beaten

2 cups half and half

1/2 teaspoon salt

1/4 teaspoon pepper

 

Grease a quiche pan or deep-dish pie pan.
Arrange potatoes evenly in the bottom of the dish.
Sprinkle with cheese, ham and green onion.
In a large mixing bowl, combine eggs, milk, salt and pepper.
Pour egg mixture over potato mixture in dish.
Bake in pre-heated 350 degree oven for 45 to 55 minutes or until center is set.
Let stand for 5 minutes before serving.
 

Tips:

Cheddar cheese may be used for Monterey jack cheese.

Add Tabasco for a bit of a kick.
May be made ahead several hours or overnight. Cover and refrigerate until ready to bake.
Serve with sour cream.

 

Strawberry Cream Pie

 

8 ounces cream cheese, at room temperature

1/2 cup sugar

1 teaspoon vanilla flavoring
1 cup chopped fresh strawberries
8 ounces whipped topping 

1 pre-made graham cracker pie crust

sliced fresh berries tossed with sugar for garnish 

 

Mix cream cheese, vanilla, and sugar.

Beat with an electric mixer until light and fluffy.

Add strawberries.

Fold in whipped topping.

Spoon into pie crust.

Cover and refrigerate for several hours before serving.  

Garnish each slice with berries tossed with sugar.

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Fresh Strawberry Pie

 

• 1 cup sugar
• 1 tablespoon cornstarch
• 12 ounce can 7-UP
• red food coloring
• fresh strawberries
• pre-baked pie crust

Mix sugar, cornstarch and 7-UP in medium saucepan.
Cook over medium heat, stirring constantly until filling thickens, about 15 minutes.
Stir in red food coloring.
Arrange whole berries in pie crust.
Pour filling over berries.
Chill.
Serve with whipped cream.

Printable Recipe

Orange Curd

 

 

4 oranges

1 1/4 cups sugar

1/4 pound unsalted butter, at room temperature

4 extra-large eggs, at room temperature

1/2 cup freshly squeezed orange juice

1/8 teaspoon salt

Zest the oranges and combine with sugar.  Set aside.
Cream the butter in the bowl of an electric mixer.
Add the sugar and orange zest mixture and mix until light and fluffy.
Add the eggs, one at a time.
Add the orange juice and salt.
Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly.
The orange curd will be ready when it coats the back of a spoon.
Be careful not to overcook, or it will curdle.
Remove from the heat and let cool or refrigerate.

Printable Recipe

Orange Curd freezes well.
Great to have on hand for fruit tarts, dip, or as a great breakfast spread.

 

Egg Salad

Egg Salad

8 hard-boiled eggs, peeled and coarsely chopped

1/2 cup mayonnaise

3 tablespoons onion, chopped

1 tablespoon pickle relish

2 teaspoons mustard

2 teaspoons sweet pickle vinegar
Few dashes hot-pepper sauce

Salt and pepper

Mix all ingredients together.
Chill before serving.

Printable Recipe
 

New Orleans Po' Boy Roast Beef with Gravy

A good Roast Beef Po' Boy is judged by the number of napkins you need to eat it. 

• 2 pounds eye of round beef roast
• water, enough to cover beef by one inch
• 1 tablespoon vegetable oil
• 1 medium sweet onion
• 1/4 cup butter
• 1/4 cup flour
• 1 tablespoon garlic powder
• 1 teaspoon black pepper
• 2 teaspoons salt
• 1 teaspoon Kitchen Bouquet
• 3 cups broth, reserved from the boiled beef

Bring the water to a rolling boil.

Add the beef roast, when the pot comes to a boil, reduce heat and simmer 1 1/2 hours.

Remove beef from the liquid and refrigerate until cold.

Reserve broth.

While the beef is cooling make the gravy.

Slice the onion into lenghtwise slices.

Place onions in skillet with vegetable oil and cook over medium heat until caramelized.  Set aside.

Melt butter in saucepan.

Stir in flour to make a roux.

Whisk in 3 cups of reserved beef broth.

Add garlic powder, black pepper, salt, Kitchen Bouquet.

Bring to boil and cook 5 minutes.

Add onions to gravy.
When the beef is cold, slice as thin as possible.

Place slices in a baking pan.  

Cover the beef with the gravy.

Bake in 350 degree preheated oven for 1 hour, or until the beef is tender.

For the Po' Boy

• 2 12-inch French bread loaves 
• mayonnaise
• 2 tomatoes, sliced
• 2 cups shredded iceberg lettuce

Slice the bread  lengthwise leaving a hinge along one side.

Warm bread directly on oven rack in 400 degree preheated oven 3 to 5 minutes.

Spread mayonnaise on both sides of bread.

Add beef and gravy.

Dress with lettuce and tomatoes.

Cut in half.

Printable Recipe

Tips:
What distinguishes a good po'boy in New Orleans is the French bread that is used. The crusty outside combined with the light and airy inside.  I use Reising's Poor Boy Bread and now it is available on Amazon.
 
Kitchen Bouquet is a browning sauce.  It has been used as a flavoring addition for gravies since 1879.  It was a featured product in the United States exhibit at the Paris Exposition of 1889.  Kitchen Bouquet gives your gravies a deep rich brown color.



  

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