Tuesday, May 13, 2014

Chicken Liver Pate'

Chicken Liver Pate'

Garnish with sieved hard boiled eggs.

  •      1 medium onion, chopped
  • 4 tablespoons butter
  • 1 1/2 pounds chicken livers
  • 8 ounces cream cheese
  • 1/2 cup chicken broth
  • 1/2 tablespoon plain gelatin
  • salt and pepper
Cook onions in the butter until translucent. 
Stir livers into onions and sauté until cooked through.
Dissolve gelatin in the hot chicken broth.
Add gelatin mixture to livers. 
Boil 3 minutes.
Puree in blender or food processor until smooth and creamy. 
Add salt and pepper to taste.
Pour into desired mold.
Chill until firm.


Monday, May 12, 2014

Spring Baby Greens with Sliced Strawberries

Spring Strawberry Salad

  • spring baby lettuce
  • baby spinach
  • sliced strawberries
  • toasted slivered almond
  • strawberry salad dressing

Toss all ingredients together.
Dress with Strawberry Salad Dressing .

Printable Recipe

Link for Strawberry Salad Dressing

Strawberry Salad Dressing


  • 1 cup sliced strawberries, fresh or frozen
  • 1/4 cup frozen orange juice concentrate
  • 1 tablespoon vinegar
  • 3 tablespoons canola oil
  • 3 tablespoons honey
  • 1 tablespoon corn syrup
  • 1/4 teaspoon salt
Blend all ingredients in blender or food processor until smooth and creamy.

Printable Recipe

Sunday, May 11, 2014

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.

Printable Recipe

Saturday, May 10, 2014

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.


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.


Thursday, May 8, 2014

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.

Printable Recipe


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.
Serve with whipped cream.

Printable Recipe

Wednesday, May 7, 2014

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.


    Monday, March 17, 2014

    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

    Tuesday, March 4, 2014

    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

    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.


    Sausage Cheese Balls

    • 4 cups Bisquick baking mix
    • 1 pound sharp cheddar cheese, grated
    • 1 pound hot pork sausage
    • 2 tablespoons water
    Mix all ingredients together. 
    Roll into 1 1/2 inch balls.
    Bake at 350 degrees in a pre-heated for 20 minutes.
    May be frozen and baked later.

    Printable Recipe

    Jezebel Sauce for dipping.
    Recipe for sauce


    Monday, March 3, 2014

    Potato Salad

    A creamy, classic Southern potato salad recipe

    • 6 medium potatoes, boiled in skins until tender
    • 1/2 large sweet onion, diced
    • 2 stalks celery, diced 
    • 1 teaspoon celery seed
    • 1/4 cup sweet pickle relish
    • 1 teaspoon kosher salt, or to taste
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 cup mayonnaise
    • 2 tablespoons mustard
    • 2 tablespoons of vinegar from sweet pickles
    • Sweet Hungarian paprika for garnish 

    Peel the potatoes.
    Cut cooked potatoes into cubes.
    Mix onions, celery, celery seed, pickle relish, salt and pepper.
    Add mayonnaise, mustard and  pickle juice.
    Add to warm potatoes.  Toss gently.
    Refrigerate potato salad at least 4 hours to let flavors blend before serving.  
    Sprinkle with a light dusting of paprika before serving.

    Printable Recipe

    Thursday, February 20, 2014

    Sour Cream Cornbread


    • 3 large eggs, beaten
    • 1 8.25 ounce can cream-style corn
    • 1 cup sour cream
    • 1/4 cup canola oil
    • 1 cup self-rising cornmeal

    Mix eggs, corn, sour cream and oil together until well blended.
    Stir in cornmeal until just combined.
    Pour into greased baking pan.
    Bake in 425 degree pre-heated oven for 30 minutes or until golden brown.

    Heat greased skillet in oven while the oven is pre-heating.
    Don't let batter sit after mixing.  Put in directly into the oven.  The leavening agents react immediately with the wet ingredients, so you will get the best rise if it is baked immediately.

    Printable Recipe


    Tuesday, February 11, 2014

    Hearty Beef Stew

    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

    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 Bread

    2 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
    Stir together dry ingredients.  Flour, baking soda and salt.
    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

    • 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.

    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.

    Second grind mixes seasonings and gives sausage the perfect texture.
    Store in refrigerator or freeze for up to 3 months.