I think most families have a stash of beloved holiday recipes that have been passed down through generations of mothers to daughters (or sons).  Of course, everyone thinks their own geneological treasure trove of culinary button-poppers (people used real butter back in the day-and LARD)  are  the best of the best.  But, I say these people are delusional.  Their family recipes simply can’t be the best, because (and I’m speaking frankly here) MINE are.  LOL

Seriously though, mine really are the best…..They’re so good I’m gonna prove it to you and (gasp) share them!  (My gran-ma-ma will no doubt be twirling  in her grave!  Literally! She was a majorette in the Fox Den High School Band, dontcha know, and she never passed an opportunity to demonstrate her considerable twirling talents–never mind that she’d  traded in her baton for a  cane decades before!)

Anyway, thanks to my twirling granny and her granny before her, our Thanksgiving and Christmas dinners are, for the most part,  set in stone when it comes to menu-planning.  They are also virtually identical–it’s turkey and dressing all the way with my bunch, baby!    Oh sure, we add a new recipe here and there as our sons get married and their wives have the gall to try and mix in a few of their own family recipes.  I’m just kidding!  We welcome their family receipts with an open mind, and a few of them actually make it to our holiday table. (after a double-audition and proof of authenticity!)  But, in general, the menu deviates rarely.  If it did, I’m convinced I’d  be stoned in my herb garden  for blasphemy by my mother.

I’m gonna start with our all time favorite and the only exception to the “twice-a-year” rule*–Yeast rolls (actually, these are kind of a cross between a roll and a biscuit.) and work my way up to the piece d’resistance– turkey and dressing.

*twice-a-year rule:  The promise to serve these recipes only twice a year at Thanksgiving and Christmas — no matter how much you crave giblet gravy while you are pregnant  in July.  The promise is signed in blood and then and only then are you handed the key to the rusty padlocked strongbox.

These rolls,  like most good older recipes, use simple  ingredients.  They are Beginner Easy (See definition link at the top of this page under RECIPE RATINGS), pretty much fool-proof,  and so good that I have to triple the recipe in order to have enough for leftovers!

First off, heat 1 c. buttermilk, 1/2 c. shortening, 1 tsp. sugar, and 1 tsp salt til lukewarm. (when the shortening starts melting, turn the heat off, but leave the pan on the burner and stir til it dissolves) Put about 1/3 c. very warm water in a small bowl and sprinkle 1 packet quick-rise yeast over the top.  Let it sit a few minutes to let the yeast soften up.

Sift 2 1/2 cups flour and 1/2 tsp soda together into a large bowl.   Stir the yeast into the buttermilk mixture and combine with the flour/soda mix.

Stir til completely mixed.  It will be very sticky.

Cover the bowl with plastic wrap that is sprayed with Pam.  Let rise 30 minutes or til doubled in size in a warm place.  I usually stick them in the oven with the oven-light on.

Grease a 10″ round cake pan or pie tin or whatever you want to use.  With greased hands make a dozen rolls and put into the pan.  Cover lightly with saran wrap sprayed with Pam and let rise for another 30 minutes in a warm place.

After they’ve risen, gently brush melted butter over the tops of the dough with a soft pastry brush (I use about 1/4  stick of melted butter and yes, I mean real honest to God salted buttah!)

Bake at 425 degrees about 15-20 til golden brown.  Immediately after removing from oven, brush the tops with another 1/4 stick melted butter.  No, I’m not kidding, and I’d show ya how I then split the pipin’ hot baked rolls in half and slathered their innards with more butter but……

………..These were snatched and gone before I could even say “clogged arteries are a heart attack waiting to happen.” And, saving you a bite wasn’t even open for argument.  Sorry!

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My Momma’s Really Easy, Really Good Yeasty Biscuity Rolls

I rate this recipe Beginner Easy! (see definition link at the top of this page under RECIPE RATINGS)

1 c. buttermilk

1/2 c. shortening

1 tsp salt

1 tsp sugar

1/3 c. warm water

1 packet quick-rise yeast

2 1/2 c. flour

1/2 tsp baking soda

1/2 stick salted  butter

Heat the buttermilk, salt, sugar and shortening until lukewarm. (let the shortening melt)

dissolve the yeast in the 1/3 c. warm water and combine with the buttermilk mixture.

Sift the flour and soda together in a large bowl.  Make a well in the center, and pour in the liquid ingredients.  Stir with a large spoon until combined. (It will be very sticky) Cover with saran wrap sprayed with Pam and let rise in a warm place for 30 minutes or til doubled in size. (I stick it in the oven with the oven light on.)

With greased hands form the dough into balls and place in a pan that has also been greased or sprayed with Pam.

Lightly cover the pan with saran wrap sprayed with Pam and return to your warm place for 30 more minutes or til doubled in size.

Gently remove the saran wrap and carefully brush the tops of the dough with about 1/4 c. melted butter (more or less–just make sure each roll has some butter)

Bake in a hot oven (425) for 15 to 20 minutes or til golden brown.  Remove the pan from the oven and immediately brush another 1/4 c. melted butter over the tops.

Serve with lots more butter. (and honey if desired)

makes about a dozen good sized rolls.

On Hallowe’en the thing you must do
Is pretend that nothing can frighten you
And if somethin’ scares you and you want to run
Just let on like it’s Hallowe’en fun.
~Author Unknown

Fall is definitely in the air in my neck of the woods and to me, that means a crackling wood fire and the aroma of Cinnamon Apple Crisp wafting through the house. It’s one of my autumn rituals.  I only make it once a year on a crisp sunny day in October.  Don’t ask me why,  cuz’ I don’t know why.  It is what it is, and that’s just what I do.   My kids  know I only make it once a year in October, and they all start watching the weather channel around the 5th looking for the first 65 degree day.  Yep, they love apple crisp almost as much as I do.

So, today was the day.  I made the apple crisp, and hubby built the fire. We all sat around the hearth warming our cockles (does anyone know what a cockle is?) eating our apple crisp buried under mounds of creamy vanilla ice cream.  This year was particularly exciting because  our 16 month old grandson got his very first taste of the crunchy, juicy, bubbly sweetness.  He was not disappointed.  As a matter of fact, he took his first bite and giggled which cracked us all up.  It’s good to laugh when eating apple crisp.

I can tell you truthfully–If I die tonight, I will die a happy girl.

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A  few tips to make your apple crisp even more delicious.

1. The best Apple Crisp is always made in the Fall.  Why?  Because that’s when the apples are best, silly!

2. Use a mixture of apples for the most exquisite taste. I like a mix of 1/2 Granny Smith, 1/4 Macintosh, and 1/4 Gala for a good mix of tart and sweet.  I always use at least 1/2 Granny Smith cuz’ they are so juicy and tart.

Granny Smith

Macintosh

Gala

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5.  For extra crunchy toppings use regular cooking oats.

6. For added flavor add 1/2-1 cups chopped pecans to the topping.

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APPLE CRISP

Start with 5 cups sliced apples (4-5 medium whole apples)  If only using one variety of apple, Granny Smith works well.

peel em’, core em’, and slice em’ about 1/4″ or less  thick

Put 2/3 cups sugar, 3 tablespoons flour, and 1 heaping teaspoon cinnamon in a large bowl.  Mix with a wire whisk.

Add the sliced apples and combine thoroughly before transferring to a 13 x 9 baking dish.  Sprinkle any leftover sugar mix over the apples.  MMMMM. Don’tcha wish your smeller could reach through your computer bout’ now?

Put 1 1/2 cups brown sugar, 1 3/4 cups  flour, and 2 cups oats in a bowl. (I use the one I mixed the  apples in. I hate washing dishes!)  This is where you would add the chopped pecans if you were so inclined.  Mix with  1 cup melted butter  til crumbly.  Spread over the apples in the pan.

Bake at 350 for 50-60 minutes or until apples are fork tender and bubbly, and the top is a crunchy brown. (Is crunchy brown a color?)

Just look at all the pretty colors the different varieties of  cooked apples made!  Serve warm….

With a big scoop of ice cream. (the full bodied kind–no light, no ice-milk, and no sugar free allowed!)

And don’t give a second thought to the fact you have to lose 10 lbs by Friday for your 30 year class reunion. You didn’t want to go anyway.

Apple Crisp

Ingredients

5 c. sliced apples, (4-5  medium apples)

2/3 c sugar

3 T flour

1 heaping tsp cinnamon

1 ½ c lt. or dk. brown sugar

1 ¾ c flour

2 c quick or regular oats

1 c butter, melted

1/2-1 c. chopped pecans, (optional)

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Directions

In a large bowl, mix together 2/3 c sugar, 3 T flour and cinnamon.  Add sliced apples and mix well.  Transfer to 13 x 9 baking dish.

In the same bowl, mix together 1 1/2 c. brown sugar, 1 3/4 c. flour and 2 c. oats. Add 1 cup melted butter and mix til crumbly.  Sprinkle over apples in baking dish.  Dish will be very full.  Bake at 350 for 50-60 min. or til apples are tender and bubbly, and topping is browned.  Serve warm with ice cream.

Serves 10 (or 6 if you and your family are pigs like mine)

Sometimes I double this recipe and use a 15×11 glass baking dish for the above reason.

The summer squash is STILL producing.  I swear, if I have to look another squash in the face this year I’ll scream!

Here’s another good recipe if you’re having my problem and have waaayyy to much squash.  So far I’ve frozen 4 batches (8 loaves) of this one.  It’s really really good with a cup o’ joe!

First shred 2 cups of squash and set aside.  (Yep, this is the same picture of shredded squash I used for the lime squash muffins–so shoot me!)

Next put 2–1 oz squares baking chocolate–I used semi-sweet–in a microwave safe bowl.

Nuke it til it is melted and creamy, stirring occassionally.

In a big mixing bowl combine 3 eggs, 2 cups sugar, 1/2 c. vegetable oil,  1 mashed banana plus enough light sour cream to make 1/2 c., 1 tsp vanilla, the melted chocolate, and the summer squash.

In another bowl,  dump 2 c. all purpose flour, 1 tsp baking soda, 1 tsp salt, and 1 tsp cinnamon.  Combine well with a wire whisk.

`

Add the dry ingredients to the wet ingredients and stir to blend.   Mix in 3/4 c. chocolate chips.

Pour into 2 loaf pans sprayed with Pam.

Bake at 350 degrees for 60 minutes or until a toothpick inserted into the center comes out clean.

Spread each slice with real butter and serve with a big glass of cold milk or cup of hot coffee and try not to eat a whole loaf in one sitting!

DOUBLE CHOCOLATE BANANA SUMMER SQUASH BREAD

2 1 oz squares baking chocolate

3 eggs

2 c. white sugar

1/2 c. vegetable oil

2 c. grated summer squash

1 ripe banana

add enough lt. sour cream to the banana to make 1/2 c

1 tsp vanilla

2 c. all purpose flour

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

3/4 c. semi-sweet chocolate chips

Preheat oven to 350 degrees.

Lightly grease two 9×5 inch loaf pans.

In a microwave-safe bowl,  heat chocolate until melted. Stir occasionally until chocolate is smooth.

In a large bowl, combine eggs, sugar, oil, banana, sour cream, grated  summer squash, vanilla and chocolate; beat well.

Mix the flour, baking soda, salt and cinnamon with a wire whisk.

Add to the wet ingredients and stir to blend.

Pour batter into prepared loaf pans.

Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

This freezes well.

I knew I would try this recipe the minute Hilde posted it.  I’d never made anything like it before, and rolling a  pickle up inside a slab of beef slathered in brown mustard was too intriguing to just tuck  away in a recipe  file never to be seen again.   I had to make it and the sooner the better.

I was not disappointed.  It was delicious and an added bonus was the gravy.  It was the best gravy I’ve ever tasted hands down!  Did I ever tell you guys that I’m from Oklahoma?  Well, Okies are gravy connoisseurs,  and I’m no exception.  Give me a  bowl of gravy and a couple of buttermilk biscuits or one or two slices of Wonder bread to sop it up with and I’ll give you a happy woman.  Ok, a happy FAT woman if I allowed myself to indulge as much as I’d like.

So here goes—Hilde, I hope I did it justice!!  Be kind when you critic me!   I’ve never done a roll-up before.

First off buy some really skinny beef.  The skinniest you can find.  My local Walmart had some packages of top round steak that I thought would fit the bill.

You’ll also need to gather up some spicy brown mustard, some dill pickles, (I used kosher dills and bought the sandwich sliced variety cuz’ I’m a lazy cuss– but you could also get whole pickles and slice them in half), and some beef broth. (I used canned because, well, I’m a lazy cuss and it’s just way to much trouble to make my own)

Next, put one of the steaks on a cutting board, sprinkle with salt and pepper,  get yourself a meat pounder–technical name, meat “tenderizer”. I do a few light whacks with the toothy side, switch to the flat end—

– and BEAT THE SNOT OUTTA THAT LITTLE SUCKER!–but be careful not to lose complete control and tear a hole in it.  Despite the violence, it’s a delicate operation.

Added plus: besides spreading the steak out and making it easier to roll, the beating does really help tenderize an otherwise “chewy” cut of meat.  If you don’t have one of these handy little kitchen gadgets–grab your husband’s hammer. (just make sure it’s clean)

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Before the beatings

After the beatings

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Smear some of the brown mustard on one side of the meat, and lay a strip of raw bacon lengthwise on top of the mustard.  Sprinkle on some chopped raw onions, and lay one of the pickle slices across one end.  It doesn’t matter if the pickle hangs over a little.

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Now here’s the tricky part.  Starting at the pickle end, roll it all up as tightly as you can and secure it with a toothpick or two- or ten.

Douse each roll up with flour and brown in vegetable shortening in the bottom of a heavy dutch oven or casserole. I used a hot skillet and scraped the dredges into my dutch oven. I did this because I paid a lot of money for my dutch oven, and I make a real effort to treat it like it was lined in gold.  Either way, the roll-ups should end up in the bottom of your baking pan.

Here’s an ah ha! moment.  If they all fit in your heavy skillet, you could just cover em’ with it’s matching lid or even heavy foil and transfer it to the oven. WISH I’D THOUGHT OF THAT EARLIER!  (mine’s old fashioned iron, BTW.   It’s impossible to kill it.–I’ve had this one for over 20 years and it’s still good as new)

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Pour the beef broth over them.  I know, they look kind of ugly right now, but just wait!  Plus, I probably didn’t get them brown enough. Thank God it didn’t matter in the end–they were still wonderful.

Put on the lid and cook for an hour or so at 325 degrees.

Remove the roll ups and keep warm while you make the gravy. Stir 3 heaping T. flour into a little cold water and whisk into the liquid in the pan.   Wincing the whole while,  I gave in and sat my pot on the stove and let the gravy come to a boil. (Remember, I’m a lazy cuss, and I’d already washed my skillet and obviously was too stupid to leave my roll ups  in old iron-sides  in the first place)

Anyhoo, put whatever pot your beefy little bundles were once in on the stove top. Lower the heat and stir while you simmer for 2 or 3 minutes to cook the flour and thicken the broth.  Put the roll ups back into the pot. Coat them real good with the gravy.

And speaking of gravy, just look at it. Now, that’s a thing of beauty. I’m salivating at the picture.  The pickles and mustard melded with the beef broth and onions in such an exquisite way that I just don’t have the words to describe the taste–the color–the aroma….Oh, the aroma! Just trust me when I simply say,  IT WAS GOOD!

I served it up with Hilde’s suggestions for sides—mashed potatoes and sweet and sour cabbage. (the recipe I found for the cabbage was delicious as well–It had apples and bacon and red cabbage and I could have made a meal just of that. Of course, that’s another post.)

Top it off with a German beer–a little polka music in the background for ambience–you’ll swear you were in the heart of Bavaria!

Here’s your bite!  (And don’t forget to slather them taters in the gravy!!!

Below is Hilde’s actual recipe for those that want some precise ingredients.  I took some more of her advice and doubled it for my family and they wiped it out.  My husband put it on his list of  top 5 favorite meals of all time. THANKS HILDE FOR SHARING!!

HILDE”S BEEF ROLL UPS
(Rinds Rouladen)

Ingredrients:

4 Breakfast Steaks (thin sliced Steaks)
Salt and Pepper
Mustard (spicy brown)
1 med. Onion
4 Slices of Bacon
2 Dill Pickles (cut in Half lengthwise)
3 Tablespoons Flour
1 1/2 – 2 cups
Beef Broth

Beat Steaks until thin if needed, sprinkle with Salt and Pepper and spread Mustard on one Side.
Lay a Slice of Bacon on Top of the Mustard on each Steak, sprinkle with chopped Onions,
place a Half of Pickle at one End of the Steak and roll it.
Tie the Ends of the Steak together with a Piece of Threat or use Toothpicks to hold the Steak Roll together.
Melt Shortening in a roasting Pan,coat Rolls with Flour,
brown all Sides of the Steak Rolls.
Add Beef Broth, cover and cook in a preheated Oven at 325 for one Hour.
Thicken the Sauce with Flour or roux and season with Salt and Pepper.

This Recipe can also be made on Stove Top, just cook covered on low about 1-1/2 Hrs.
This tastes good with Mashed Potatoes and Purple sweet and sour Cabbage

Guten Appetit!

P.S. I double the Recipe, four Roll Ups wouldn’t be enough for my Family

Last year all 6 of our squash plants died leaving us seriously deprived of one of our favorite summer veggies.  This year my husband planted 15 of those suckers. He was determined not to go without again.

Need I even say that the summer squash in this year’s garden is producing “abundantly”?  It is, and that could be the understatement of the year! I have yellow squash coming out my ears!  I’ve fried it, boiled, baked it, mixed it into other dishes, eaten it raw, and given it away to the point that friends and relatives run the other way when they see me coming.  Now, in desperation, I am on a mission to find the most wonderful squash bread/cake/muffin recipe in the world, because I have enough of it to feed the world.  Plus, squash bread is freezable.

I found this recipe on the internet.  It included a photo of the cutest little muffins I’ve ever seen,  and of course I couldn’t resist trying to duplicate them.  And, with a few tiny little tweaks, I did! (Well, maybe a few big tweaks) It called for almond flour and I couldn’t find any at my local Walmart. (Imagine that!)  Why I decided to substitute soy flour is a mystery to me other than it had a similar texture, and the store had some on the shelf.  I got home and found the lemons I thought I had were limes—so I substituted limes.  Then, I realized I didn’t have any buttermilk–only 1% milk.  I attempted to use my Granny’s tried and true method of adding vinegar to the milk to curdle it, but alas, 1% milk doesn’t curdle very well.  That’s when I got the hair-brained idea to add the vinegar to a can of evaporated milk I found in the pantry.  It didn’t curdle well either, but it didn’t turn gray like the 1%, so that’s what I used.  Oh, and it called for an 18 tin mini-muffin pan and I only had a 24 tin mini-mini muffin pan.  Other than that–it was the exact same recipe….

Except that I changed the name too.  The original was Mini Summer Squash Cupcakes with Lemon Glaze. I’m fairly certain that the original cupcakes are terrific and I included the true ingredients next to my substitutions if you wanna try them—  but honestly, I don’t think they could possibly be any better than my cobbled together concoction.  My Lime-Kissed Tea Cakes were melt in your mouth delicious and frankly, I thought my name sounded more romantic–so romantic that I may even add them to Dave and Teresa’s garden wedding menu!

First, mix 1/2 c. flour, 2 T. soy flour, and 1/2  tsp. baking soda, and a pinch of salt  together with a wire whisk in a small bowl.

Next, grate 1 T. plus 1/2 tsp lime zest.

In a separate bowl,  mix 4 T. room temperature butter with 1/3 c. sugar using a hand mixer.  Add in 1 egg, 1/2 tsp vanilla, and 1/2 tsp. of the lime zest and mix well. (Save the rest of the zest for later)

Alternate adding the flour mix and buttermilk (mixing well after each addition) into the sugar mixture til it’s gone. (I did half and half)

In a food processor, shred 3/4 cup yellow squash.

Wrap the squash in paper towels and squeeze out the excess moisture before stirring it into the batter.

Spray a mini muffin pan that holds 18 (or 24)  tea cakes with Pam, and fill them almost to the top with the batter.

Put in a 350 degree oven for approximately 20 min. ( a little longer if you have an 18 tin pan)

or until a toothpick inserted into the center of the muffins comes out clean.  Remove from oven, run a knife around the edge of each lil cake and let cool for 10 min. before removing from the pan and placing on a pretty dish worthy of their name.

Mix 1-2 T. fresh squeezed lime juice  with 3/4 c. sifted confectioner’s sugar. (to a drizzling consistency)  This smells so darn good you’ll need a napkin for the drool you’ll be drizzling out the side of your mouth.

Drizzle the icing in an artistic fashion onto the tea cakes, and sprinkle the reserved 1 T. of lime zest over the tops.

I so wish you could smell these babies.  From miles away my family sniffed and followed their noses to my kitchen.  There was a traffic jam in the doorway, I kid you not!

Just look at this little guy!  Isn’t he just too cute to eat??

Dontcha just wanna take a bite anyway?

They didn’t last 5 minutes.

I’d call that a success! Try them–they’re light, they melt in your mouth, and are a perfect summer treat.

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SUMMER SQUASH LIME-KISSED TEA CAKES

1/2 cup all-purpose flour
2 Tbsp. soy flour (or almond flour)
1/2 tsp. baking powder
Pinch of salt
4 Tbsp. unsalted butter at room temperature  (oops! I used salted and it was fine)
1/3 cup sugar
1 large egg
1/2 tsp. vanilla
1 T. plus 1/2 tsp. grated lime zest (or lemon zest)
6 Tbsp. buttermilk
3/4 cup finely shredded yellow squash
3/4 cup confectioner’s sugar, sifted
1 – 2 Tbsp. freshly squeezed lime juice (or lemon juice)

Mix flour, soy flour, baking powder and pinch of salt in small bowl with wire whisk.

In separate larger bowl mix 4 T. room-temperature butter with 1/3 c. sugar using a hand mixer.  Add 1 large egg, 1/2 tsp vanilla, and  1/2 tsp grated lime zest and mix well.

Alternate adding flour mix and buttermilk to the sugar mixture til well blended.

Hand stir in the 3/4 c. finely shredded yellow squash and put into an 18 tin mini-muffin pan that has been sprayed lightly with Pam.

Cook at 350 degrees for approximately 20 minutes til toothpick inserted into center of muffins come out clean.

Run a knife around each muffin and allow to cool in pan for 10 minutes before removing to serving platter.

Mix 1-2 T. lime juice into 3/4 c. sifted confectiioner’s sugar to a thin consistency and drizzle onto muffins.  Sprinkle the remaining lime zest on top.

Makes 18 little tea cakes or 24 little-er tea cakes

I love basil.  I love all herbs, but if I had to chose one I couldn’t live without, it would be basil. I love the flavor and the luscious smell– plus it has the added bonus of  being a really pretty plant.  I love it so much that it doesn’t get relegated to my herb garden–I plant it in big pots and keep it close to the kitchen door.  I only have to take a few steps to reach it–touch it–sniff it–and pinch off what I need.

I use  fresh basil all summer with my garden veggie dishes, but I also harvest it to make pesto.  Basil pesto is awesome fresh, and it tastes exactly the same after it’s been frozen.  I freeze it in 1/2 pint jars and usually try to put up 24-36 jars for the winter.

Lasst weekend I harvested my first batch, (another good thing about basil, is that it replenishes itself quickly.  I’ll cut it 2 or 3 more times before fall), and thought I’d share the pesto recipe I make every year.

First, you have to patiently wait til your basil plants get big enough.  If it tries to bloom before you are ready to cut it, pinch it back.  Flowers tend to make the leaves bitter.

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My two pots of basil consist of two 6 packs of little plants.

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Get some garden snippers or some scissors, and cut the basil, leaving a little so that it will continue to grow.

after it’s cut, the plant should look like this—>                                             Sad, huh? Not to worry!    It comes back quickly!  If it looks a little pale feed it some organic fertilizer.

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Strip the basi leaves from the stems, wash, and pat dry.

<-before

after->

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Put 2 cups basil leaves in the bowl of your food processor.  (pack the leaves as tightly as you can to get as many leaves as possible in each cup.)

Add 4 cloves garlic, mince,  and  1/2-1 cup nuts (1/2 if you wanna make it not as fattening, 1 if ya want it full bodied)

Pulse til coarsely chopped.

Add 1/2 to 1 cup good olive oil (again depending on how fattening you want the pesto to be) in a stream through the feed tube of your processor while it is running.

It’ll look kind of—well– yucky–but it smells great!

Add 3/4 to 1-1/4 cup grated parmesan cheese. (1-1/4 if you want the full monty) I buy it pre-grated but if you are a real “chef”  you can take the time to grate your own.  I’m sure it’s would be just wonderful. Also add salt and pepper to taste.

Pulse to mix only.   Now it looks like………………………………………PESTO

Fill 1/2 pint jars, leaving 1/2″ at the top,  Cap and freeze til ready to use.

Depending on how much oil, nuts, and cheese you use, you can get 2-1/2 to 3 jars per 2 cups of basil. I harvested enough basil for 3 and 1/2 batches.

PESTO

Makes about 1-1/2 cups to 2 cups

2 c. fresh basil leaves

4 med cloves garlic

½ -1 c. pecans or walnuts

½ -1 c. olive oil

¾ to 1 ¼ c. parmesan cheese

salt and pepper to taste

Whir, the basil, garlic and pecans in processor.  With motor running, add olive oil. Stop and add parmesan cheese, salt and pepper.  Whir til just mixed.

My husband worked in England 8 years ago, and our family fell in love with the British people, the British countryside, fish and chips and shepherd’s pie made traditionally with lamb.  I never even attempted to make it after we came home because, 1) it was made with lamb and we no have much lamb in Oklahoma, and 2) it seemed like it would be an awful lot of trouble to make because see 1).  Shepherd’s pie became a distant but pleasant memory…..

Then we went on vacation to Ireland summer before last and fell in love with the Irish people, the Guinness, the Jameson, full Irish breakfasts, and Irish shepherd’s pie made with ground beef.  Being older and wiser and IMO a much more experienced cook, I came home and decided I could and would make me some.  Plus, we have LOTSA beef in Oklahoma.

Note: My friend, Jill, from Western Australia, (see her comment below) says that technically, what I’m calling Shepherd’s Pie is really a Cottage Pie since I used beef instead of lamb. Both names make me think of a cozy warm fuzzy in my tummy, so I’m just gonna call it GOOD!

Anyway, for some reason the recipes I found with hamburger in them just didn’t do it for me.  When I came across a recipe made with roast beef, I jumped on it, tweaked it a bit,  and now it’s an “oft” requested supper at our house.  I would normally make it in the fall or winter cuz’  it’s what I’d call  “hearty”.  But, no one in my family complained when I made it this weekend, even though the themometer outside read 101. It’s kind of a pain in the butt to make, but, trust me here, it’s worth it.

So, set aside a bit of time (around 2 1/2 hours YIKES!) to prepare.

I start with some really good stew meat, about 2 lbs., or you could use an arm or chuck roast and cut it into chunks if you prefer.  The stew meat is pre-cut, which saves some time. (Of course, you could always use the roast you had the night before, but I’ve never done that. Too much trouble to make to call it leftovers!) Dust it in flour and brown in a little olive oil.  Transfer to a pot with 1 can beef broth, and 4 cloves of minced garlic.

(Yes, I know–I got lazy and didn’t  brown my meat. Shame on me, but no one noticed.)

Simmer til the meat is very tender. (about 2 hours)

Next, take a handful of baby carrots, or 3-4 regular carrots and cut into bite-size pieces.  Throw them into a skillet with a little olive oil.  Coarsely chop a bunch of green onions. ( I didn’t have any onions, so I substituted some baby leeks from our garden.) Put them in the skillet with the carrots, (also from our garden) Cover and simmer til almost tender.  Add a small carton of mushrooms, sliced, and continue to cook til the mushrooms wilt a bit.  Transfer to the pot with the meat and add 1/3 c. Guinness Stout, 1/3 c. Cabernet Savignon, 2 tsp. Worcestershire sauce, 1/2 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp dried marjoram, 1/2 c. frozen peas (optional-no peas for me! BLECH!!)Continue to simmer, covered while you peel and cut up 4 medium potatoes.  boil in salted water til done.

Drain and return potatoes to pan over low heat to remove excess moisture.

In your skillet, make a roux with 3 T. butter and 2 heaping T. flour.  Whisk til blended and starting to bubble.

Add some of the broth from the meat and vegetables to the roux and then whisk it all into pot.

Combine well and let thicken while preparing the potatoes.

Mash the potatoes with 4 T. butter, 1 1/2 c. shredded cheddar and 1/4 cup milk (or more depending on how thick you want your taters) You can salt and pepper them, if you want.  I don’t add any extra salt, just pepper.

Put the thickened meat and vege mix into a pretty baking dishTop with the mashed taters, spreading them over the the entire dish.

Now here’s where some folks like to get fancy.  They might put their mashed potatoes into a cake decorating bag and pipe it onto the top of the pie creating a culinary work of art.  Some people even make little individual pies creating tiny culinary works of art.  Personally, I think those people are crazy, and at this point in the preparations, I just want it to be over.

So, I just slap the potatoes on any way I can–I’m not even above using my fingers to get it all the way to the edges.

Stick under the broiler until bubbly and lightly browned on top.  Remove immediately, sprinkle with more cheese and freshly chopped parsley.(from my garden, too)Serve up generous portions with some good crusty bread–and maybe a salad  if you’re feeling it. I wasn’t.

HEY JILL FROM WESTERN AUSTRALIA!  This bite’s for you!

Shepherd’s Pie

2 lbs stew meat or cut up arm or chuck roast

4 cloves fresh garlic or a spoonful of jarred minced garlic

Can of beef broth (not low sodium)

Bunch of green onions chopped

Handful of baby carrots, or 3-4 regular carrots, cut in bite-size pieces

Carton of fresh mushrooms, sliced

Olive oil

1/3 cup Guinness stout

1/3 cup cabernet savignon wine

2 tsp Worcestershire sauce

½ tsp dried basil

½ tsp dried oregano

½ tsp dried sage

½ tsp dried marjoram

½ c. frozen peas, optional

3 T (salted)butter

2 heaping T flour

4 medium  potatoes

4 T (salted)butter

1 ½ cups shredded cheddar

¼ cup or more milk

extra shredded cheese for topping

1/4 c chopped fresh parsley

Cook the beef with garlic and beef broth til very  tender. (1-2 hours or more)

In skillet cook the carrots, onions and mushrooms in a little olive oil in a skillet with a lid til the carrots are almost tender.  Transfer them to the beef and broth mixture.

Add the Guinness, cabernet, Worcestershire, dried basil, oregano sage, and marjoram and let simmer while preparing potatoes.

Peel and cut the potatoes into large chunks and boil til done.  Drain and put back in the pot over low heat to remove excess moisture.

Make a roux in the skillet with the 4 T butter and 2 heaping T flour.  When it starts to bubble, stir in some  of the broth and whisk it into the beef mixture to thicken it.  Let this continue to simmer while finishing potatoes.

Mash the potatoes with the butter, cheese, milk,( and salt and pepper, if desired.).  Ladle beef mix into baking dish, and spread the potatoes on top. Stick it under the broiler until browned.

Remove from oven, sprinkle with shredded cheddar and parsley.

These almonds are the best thing I’ve ever put in my calorie counting mouth. I’m not kidding, and I’m not getting paid to say this. As God is my witness, they were sent directly from heaven to ME!  They are a dieter’s dream- they are MY dream.

Plus, almonds are good for you!  Uh huh, is true!  These chocolate-y gems don’t have any more calories than regular almonds. You can have around 28 of them for 150 calories. Or, if that seems like too much, you can even buy them in 100 calorie packs. Trust me , they are as satisfying as at least 2 (count um’, TWO) candy bars. These almonds are just —so good.

Pair them with an itsy glass of red wine–also good for you, (or a biggy one if you is not watchin’ your girlish figure) and they are DESSERT, baby!!

I ORDER you to buy some–if you are lucky enough to find em’.  They are so delicious that everybody just snaps them  up the minute they hit the shelves.

Thank you Emerald. Have I told you lately that I love you?