Thursday, June 12, 2014

Lemon Drop Ice Cream


  • 3 cups half & half
  • 11/4 cups sugar
  • 5 egg yolks, beaten
  • 1/2 cup lemon juice
  • zest of 3 lemons
  • 1/2 teaspoon vanilla
  • 1/4 cup lemon drop candies

Combine half and half and sugar in a saucepan; bring to a simmer over low heat.
Cook and stir until sugar is dissolved.
Add 1/4 cup of the hot half & half mixture into the eggs, stirring constantly to temper the eggs.
Add another 1/4 cup of the half & half mixture, and then pour the egg mixture back into the saucepan.
Cook and stir over low heat until the mixture just coats the back of a metal spoon.
Strain custard mixture through a sieve.
Add, lemon juice, zest and vanilla, stir.
Pour the mixture into ice cream maker and freeze according to machines directions.
Crush 1/4 cup lemon drop candies.
Add to ice cream.
Transfer ice cream to a lidded freezer container, and freeze for 3 hours or until firm.

Printable Recipe

Friday, June 6, 2014

Salisbury Steak with Mushroom Gravy

  • 1 pound of ground beef
  • 1 teaspoon Worcestershire sauce   
  • 1/4 cup of soft bread crumbs
  • 1  egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper        
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter   
  • 2  tablespoons of flour   
  • 2 cups of beef stock
  • 1 4.5-ounce can mushrooms 
In a mixing bowl, combine the beef, Worcestershire sauce, bread crumbs, egg, salt and pepper.
Stir mixture together to combine.
Shape into 4 equal sized patties.
Heat a skillet over medium heat.
Cover bottom with vegetable oil..
Place meat patties in skillet and brown on both sides for about 5 minutes each.
Remove from skillet and set aside.
Pour off fat.
Add butter to skillet and melt.
Sprinkle flour into melted butter. 
Stir and scrape bottom of pan to remove brown bits.
Let cook and brown for about 2 minutes.
Add stock stirring well.
Bring to a boil. 
Place the meat patties and any juices back into the skillet.
Add mushrooms.
Cover and reduce heat. 
Simmer for 15 minutes.
Remove from heat and serve warm.

Printable Recipe 

Monday, June 2, 2014

Honey Whole Wheat Bread

2 1/4 teaspoons yeast
2 3/4 cups lukewarm water
1 teaspoon sugar
1/3 cup honey
1 tablespoon salt
1/4 cup vegetable oil
3 cups bread flour
1/4 cup vital wheat gluten
4 cups whole wheat flour  

Dissolve yeast in warm water with sugar.
In mixing bowl add honey, salt and oil; mixing to combine.
Stir in yeast mixture.
Slowly add bread flour. 
Mix in vital wheat gluten.
Add whole wheat flour a little at a time, mixing until all the flour is incorporated and the dough begins to leave side of the bowl.  
Transfer dough to a lightly floured work surface, knead for 5 minutes, until dough is smooth and elastic.   
Place dough in a lightly greased large bowl.
Cover bowl with damp towel, let rise for about 70 minutes or until doubled in volume. 
Punch down dough.
Half dough and shape into two loaves. 
Place the loaves in lightly greased 9x5 inch loaf pans, and cover with a damp towel.  
Let rise until double in volume. 
Bake in pre-heated 375 degree oven for 30-35 minutes until crust is lightly browned and bread sounds hollow when lightly tapped.
Remove the bread from the oven.
Cool it on a wire rack before slicing.
Store the bread in a plastic bag at room temperature.

Honey Whole Wheat Bread

Vital Wheat Gluten is made from the natural protein found in the endosperm of the wheat berry.  Add to bread dough, it helps retain the gas and steam from baking and gives more volume to baked bread.




Sunday, June 1, 2014

Chicken Salad

Chicken salad that is equally perfect for a casual picnic or elegant luncheon.


  • 2 1/2 cups diced cooked chicken
  • 1 cup finely chopped celery
  • 1 cup seedless grapes, halved
  • 1 cup chopped walnuts or pecans
  • 1 small onion, minced
  • 1/2 teaspoon salt
  • 1 cup mayonnaise

Combine all ingredients. Chill.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     

Friday, May 30, 2014

Easy Baked Beans

2 15-ounce cans pork & beans
1/4 cup molasses
1/4 cup chopped onions
4 tablespoons brown sugar
1 tablespoon prepared mustard
2 tablespoons ketchup
2 slices bacon

Mix pork & beans, molasses, onions, brown sugar and ketchup together.
Pour into a greased casserole dish.
Top with bacon.
Bake in preheated 350 degree oven for 45 minutes.

Printable Recipe

Thursday, May 29, 2014

Cabbage Rolls

Cabbage Rolls


  • 1 medium head cabbage
  • 1-1/2 cups chopped onion, divided
  • 1 tablespoon vegetable oil
  • 1 can 14-1/2 ounces stewed tomatoes
  • 1 can 14-1/2 ounces tomato sauce
  • 2 garlic cloves, minced
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons salt, divided
  • 1 1/2 pounds ground beef
  • 1 cup cooked rice
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon pepper

In a large pot cook cabbage in boiling water for 10 minutes or until outer leaves are tender.
Remove from pot and place in bowl of ice water.
Remove nine large outer leaves.
Refrigerate remaining cabbage for another use.
Remove large vein from cabbage leaves.
Set aside.
For sauce saute 1 cup onion in vegetable oil until tender.
Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt.
Simmer for 15 minutes, stirring occasionally.
For filling mix together ground beef, remaining onions, rice, ketchup, Worcestershire sauce, 1 teaspoon salt and pepper.
Divide into 9 potions.
Place meat mixture on each leaf.
Fold in sides to completely enclose filling.
Place in casserole dish and top with sauce.
Cover and bake in preheated 350 degree oven for 1 hour.

Tip:  For smaller families before baking divide into freezer to oven  containers and freeze.  When ready to serve bake in preheated 400 degree oven for 30 minutes, reduce heat to  350 degrees and continue baking another 30 minutes or until internal temperature reaches 160 degrees.

Printable Recipe


No-Fail Refrigerator Rolls

Warm rolls can be so easy when you have this dough recipe waiting for you in the refrigerator.

  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 1 package yeast
  • 2 cups lukewarm water
  • 5 cups all-purpose flour
  • 3 tablespoons melted shortening

Mix together egg, salt and sugar.
Dissolve the yeast in water.
Combine egg mixture with yeast mixture.
Stir in half the flour.
Mix well.
Stir in remaining flour.
Mix well.
Add shortening, stirring to combine.
Let rise until double in size.
Stir down and refrigerate.
Form into rolls 1 1/2 hours prior to baking.
Let rise in warm place.
Bake in preheated 350 degree oven until golden brown.
Bread dough will last a week in refrigerator.

Printable Recipe

Cost     $1.86  3 dozens rolls

Two pounds of yeast cost $4.78 at Sam's.  This is 128 packets of yeast.  This reduces the cost of yeast from forty-five cents to four cents.    2 1/4 teaspoons  equals 1 packet of yeast.

Tuesday, May 27, 2014

Pineapple Cake Squares

  • 1 1/4 cup brown sugar, firmly packed
  • 3/4 cup sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1 15 1/4 ounce can crushed pineapple, in its own juice
  • 1 cup chopped pecans or walnuts
  • 1 can sweetened condensed milk
  • 1/2 cup butter

Stir together 3/4 cup brown sugar, sugar, flour, baking soda and salt.
Mix in eggs and crushed pineapple until well combined.
Spread batter into greased 15x10x1 inch jellyroll pan.
Mix 1/2 cup brown sugar with 1/2 cup nuts.
Sprinkle over batter.
Bake in preheated 350 degree oven for 20 minutes or until cake is golden brown.
Heat sweetened condensed milk and butter until boiling.
Reduce heat and simmer for 3 minutes.
Remove from heat and add remaining 1/2 cup nuts.
Pour milk mixture over cake.
Cool completely before cutting.

Printable Recipe

Tuesday, May 20, 2014

Smothered Pork Chops


  • 1 cup all-purpose flour
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 center-cut pork chops
  • 1/4 cup vegetable oil
  • 1 large onion, sliced
  • 1 cup water
  • 1/2 cup buttermilk
  •  chopped fresh flat-leaf parsley, for garnish

Mix flour in a shallow platter with onion powder, garlic powder, salt and pepper.
Dredge pork chops with the seasoned flour.
Shake off the excess flour.
Heat a large saute pan over medium heat and add oil.
Place the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.
Remove the pork chops from the pan and add onions.
Cook until translucent.
Remove from pan.
Sprinkle 1 tablespoon seasoned flour into the pan drippings.
Mix the flour into the fat and brown.
Pour in the water.
Let the liquid cook down for 5 minutes to reduce and thicken slightly.
Stir in the buttermilk to make a creamy gravy.
Return the pork chops and onions to the pan, covering them with the sauce.
Reduce heat and simmer for 35 minutes or until the pork is cooked through.
Season with salt and pepper and garnish with chopped parsley before serving.

Printable Recipe


Monday, May 19, 2014

Lemon Bread

A moist zesty lemon bread that's flavor is enhanced with a lemon sugar glaze.

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, beaten
  • 2/3 cup milk
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoons lemon zest
  • 1/2 teaspoon lemon extract 
  • lemon syrup  (recipe follows)

Combine flour, sugar, baking powder and salt in large bowl.  
Beat eggs, milk, oil, lemon zest and lemon extract together in medium bowl.
Pour egg mixture into flour mixture.
Stir until just combined.    
Pour into prepared pan.
Bake in preheated 350 degree oven for 55 to 60 minutes or until skewer inserted in center comes out clean.
Using a skewer, poke  holes in the hot bread, piercing all the way to the bottom.
Drizzle the hot lemon syrup over bread before you remove it from pan. 
Cool on wire rack for 15 minutes. 
Remove bread from pan and cool.
Lemon Syrup
  • 1/3 cup sugar
  • 1/4 cup lemon juice
Combine sugar and lemon juice in saucepan.
Cook over medium heat.
Stirring constantly for 5 minutes.

Printable Recipe

Sunday, May 18, 2014

Buttered New Potatoes

  • 2 pounds new or very small red potatoes
  • 1/2 cup of butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley

Add the butter, salt and pepper to a small saucepan and melt butter over low heat.
Scrub the potatoes and peel a strip away from the center of each potato.
Add potatoes to the saucepan, cover, and cook over low for 25 to 30 minutes.
Sprinkle the potatoes with the parsley.
Serve hot.

No need to add water.  Potatoes are 80% water.  As they cook they will release water into the butter to create a sauce.

Printable Recipe


Saturday, May 17, 2014

Southern Coleslaw

Southern Coleslaw


1 small head cabbage, finely shredded
2 carrots, finely shredded
2 tablespoons onion, minced
1/2 cup mayonnaise
1/3 cup white sugar
1/4 cup milk
2 tablespoons lemon juice
2 tablespoons white vinegar
1/4 teaspoon celery seeds
1/2 teaspoon salt
1/4 teaspoon black pepper

Mix cabbage, carrots, and onion in a large bowl.
Mix mayonnaise, sugar, milk, lemon juice, vinegar, celery seed, salt and black pepper in a separate bowl until smooth.
Pour dressing over cabbage mixture and mix thoroughly.
Cover bowl and refrigerate slaw at least 2 hours.
Mix again before serving.

A bag of shredded cabbage and carrots may be substituted for cabbage and carrots.

Printable Recipe


Friday, May 16, 2014

Barbecued Chip Chicken


  • ½ cup buttermilk
  • 2 tablespoons grated Parmesan cheese
  • ¼ teaspoon paprika
  • salt and pepper to taste
  • 4 chicken breast
  • 2 cups barbecued potato chips, coarsely crushed
Combine the milk, cheese, paprika, salt and pepper in a shallow dish.
Soak chicken in milk mixture 10 minutes.
Roll in the potato chips.
Place chicken on a greased baking pan, skin side up.
Bake in a 375 degree pre-heated oven for about 1 hour or internal temperature reaches 160 degrees.
Do not turn chicken during the baking time.

Tip: Can be made with boneless, skinless chicken breast.  Adjust cooking time.

Printable Recipe 

Wednesday, May 14, 2014

New Orleans Hot Sausage Po' Boy

New Orleans Hot Sausage Po' Boy

  • Creole hot sausage
  • 1/2 cup water
  • mayonnaise
  • shredded iceberg lettuce
  • tomato slices
  • crusty New Orleans French bread

Shape sausage into six inch oblong patties.
Brown sausage on both sides.
Add water to skillet and cover. Cook thoroughly.
Remove sausage and sauce from pan.  Set aside.
Slice French bread leaving a hinge on one side.
Place bread in skillet, cover and steam 2 minutes.
Brush bread with reserved sauce
Spread bread with mayonnaise.
Layer tomatoes, sausage and shredded lettuce.

Printable Recipe

Link to sausage recipe:
Creole Hot Sausage

Creole Hot Sausage

Creole Hot Sausage

This is a garlicky, hot sausage used to make Po' Boys in New Orleans. 

  • 6 pounds Boston butt pork roast
  • 2 teaspoons minced garlic
  • 1 tablespoon cayenne pepper
  • 2 teaspoons black pepper
  • 2 tablespoons salt
  • 3 teaspoons ground bay leaves
  • 3 tablespoons paprika
  • 1/2 teaspoon sugar
  • 1/2 cup ice water

Cut pork into cubes.
Grind with coarse disc of meat grinder.
Mix dry spices together.
Mix ground pork with garlic, dry seasonings, and ice water.
Grind sausage with fine disc of meat grinder.
Store in refrigerator or freeze up to 3 months.

Printable Recipe

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.