Rember When?

Mexican Pozole

2022-10-26T22:46:00.000-07:00

Authentic Mexican Pozole

Ingredients:

1 1⁄2lbs pork shoulder

2garlic cloves, peeled

1tablespoon cumin powder

1onion, chopped

2garlic cloves, chopped

2tablespoons oil

1⁄2teaspoon black pepper

1⁄2teaspoon cayenne

2tablespoons california chili powder

1tablespoon salt

1⁄4teaspoon oregano

4cups canned white hominy, drained and rinsed

3 -5cups pork broth, from cooking pork shoulder

1cup canned diced green chilis(optional)

salt

2whole fresh jalapenos, chopped (optional)

3whole ancho chilies, seeded and stemmed (garnish) (optional)

DIRECTIONS

This recipe requires a simple prep.

Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.

I boil my ancho chilies in a separate small pot for the garnish part(read below).

Now you are ready to cook.

Place the meat in a large saucepan and just cover with lightly salted water.

Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.

Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.

Remove meat and broth, reserving both.

Saute the remaining chopped onion and garlic in oil until translucent.

Add the remaining spices, stir for a minute.

Cut the reserved pork into 1 inch cubes and add to the pan.

Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).

Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.

If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.

Degrease the stew, taste for salt, and serve in soup bowls.

served with are:

lots of lime/lemon wedges.

sliced radishes.

chopped cilantro.

Shredded cabbage(not red).

fresh/ packaged fried corn tortillas.

When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!

Seafood Bisque Soup

2022-10-26T22:35:00.000-07:00

Seafood Bisque Soup

I am trying new recipes and this one seemed perfect for Christmas Eve. The celebration of the seven fishes

*Ingredients:

°3 tsp butter

°2 tsp chopped green onion

°2 tsp chopped celery

°3 tablespoons all-purpose flour

°2 1/2 cup milk

°1/2 tsp freshly ground black pepper

°1 tablespoon tomato paste

°1 cup thick whipped cream

°8 ounces crab meat

°4 to 8 ounces cooked shrimp o

°Other seafood

°2 tablespoons sherry

*Directions:

Melt butter in saucepan or large saucepan over medium-low heat; add chopped green onion and celery.

Combine the flour in the butter and vegetables until well incorporated. Continue cooking, stirring for 2 minutes.

Heat the milk in another saucepan over medium heat.

Slowly stir in the hot milk and cook, stirring until thickened.

Add the freshly ground black pepper, tomato paste and cream.

+¹

If desired, purée the soup in a blender or food processor** and return to the saucepan.

Stir in the crab, shrimp and sherry. Bring to a boil.

Serve hot.

Tips and Variations

Feel free to add cooked bay scallops or lobster instead of shrimp.

Substitute finely chopped shallots for green onions.

If desired, top the soup with chopped green onions, cilantro or parsley. Or add a spoonful of sour cream and stirring

Seafood Bisque Soup

I am trying new recipes and this one seemed perfect for Christmas Eve. The celebration of the seven fishes

*Ingredients:

°3 tsp butter

°2 tsp chopped green onion

°2 tsp chopped celery

°3 tablespoons all-purpose flour

°2 1/2 cup milk

°1/2 tsp freshly ground black pepper

°1 tablespoon tomato paste

°1 cup thick whipped cream

°8 ounces crab meat

°4 to 8 ounces cooked shrimp o

°Other seafood

°2 tablespoons sherry

*Directions:

Melt butter in saucepan or large saucepan over medium-low heat; add chopped green onion and celery.

Combine the flour in the butter and vegetables until well incorporated. Continue cooking, stirring for 2 minutes.

Heat the milk in another saucepan over medium heat.

Slowly stir in the hot milk and cook, stirring until thickened.

Add the freshly ground black pepper, tomato paste and cream.

+¹

If desired, purée the soup in a blender or food processor** and return to the saucepan.

Stir in the crab, shrimp and sherry. Bring to a boil.

Serve hot.

Tips and Variations

Feel free to add cooked bay scallops or lobster instead of shrimp.

Substitute finely chopped shallots for green onions.

If desired, top the soup with chopped green onions, cilantro or parsley. Or add a spoonful of sour cream and stirring

2022-10-20T10:55:00.000-07:00

Sunshine Jello Salad

This was a favorite jello treat my mom use to buy at Wegmans when we were kids
It is still a favorite today.

Ingredients:

2 3-ounce packages lemon flavored gelatin

2 cups boiling water

1 cup ice water

1 9-ounce cans crushed pineapple with juice (cannot use fresh pineapple)

1 teaspoon lemon juice or white vinegar

Pinch salt

2 cups grated carrots

Directions:

1 Empty gelatin into a small mixing bowl. Stir in 2 cup of boiling water. Stir thoroughly until the gelatin has dissolved.

2 Stir in 1 cup ice water, one can of crushed pineapple with its juice, lemon juice (or vinegar), and a pinch of salt. (Make sure you use canned pineapple. Fresh pineapple has an enzyme that will prevent the gelatin from jelling.)

3 Chill in refrigerator until the gelatin starts to thicken. Then gently fold in the grated carrots until well mixed.
I also add pecans as I did this time.
Set in the refrigerator until firm, several hours.

Once set serve and enjoy.

Caprese Salad

2020-11-04T13:18:00.001-07:00

Caprese Salad

Ingredients

3 vine-ripe tomatoes, 1/4-inch thick slices

1 pound fresh mozzarella, 1/4-inch thick slices

20 to 30 leaves (about 1 bunch) fresh basil

Extra-virgin olive oil, for drizzling

Coarse salt and pepper

Directions:

Layer the. Top with ite olive oil

Harvard Beets

2020-08-19T15:16:00.009-07:00

These are so delicious! I like them so much I could eat them for dessert!

Unfortunately it's become newly impossible to buy them at the store any longer and when you find them they're way too expensive.

If you love them as much as I do here's the recipe and it's good with both canned beets and fresh.

Howard Beats

Ingredients

2 cans (16 ounces each) sliced beets

1/2 cup sugar

1 tablespoon all-purpose flour

1/2 cup white vinegar( I use cidar vinegar)

1/2 teaspoon salt

2 tablespoons butter

canned beets, drain and reserve 1/4 cup juice.

Directions:

Start by making a quick rue in a sauce pan

To make a rue melt the butter then stir in the flour until the flour has a little color and smooth then add the remaining ingredients

The sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 20 minutes

Onion & Cheese Supper Bread

2020-03-21T14:39:00.001-07:00

Easy & Fast Onion & Cheese Supper Bread

Onion & Cheese Supper Bread

Ingredients:

1 med onion coarsely chopped

Butter to cook onions in

1 egg slightly beaten

1 3/4 cups Bisquick

½ cup of milk

1 cup of sharp cheese

1 tbsp of poppy seeds

2 tbsp of butter

Directions:

Heat oven to 400 degrees

Sauté onions until golden

Mix egg, milk

Blend in Bisquick

Add onions

Add cheese

Mix together

And put in round pie plate

Sprinkle melted butter over top

Top with poppy seeds
Bake for 20 to 30 minutes

Vodka Lemon Chicken

2020-03-21T07:36:00.003-07:00

Vodka Lemon Chicken

This is the perfect recipe for a new spring day. Fresh, citrus taste I am sure you will enjoy.

Vodka Lemon Chicken

Ingredients:

1/2 lemon, thinly sliced

1 tablespoons extra-virgin olive oil

1 egg

1 tablespoons milk

1/4 cup flour

2 large boneless, skinless chicken breasts, rinsed and patted dry

2 tablespoons vodka

2 1/2 tablespoons unsalted butter

2 tablespoons fresh lemon juice

1/4 tablespoon basil

1/4 tablespoon parsley

1/2 tablespoon basil

2 tablespoons capers (optional)

Sea Salt and freshly ground black pepper

Directions:

1. char the lemon slices on both sides in a medium saute pan over a high heat and set aside.
Return the pan to a moderate heat and add the oil.

2. Whisk the eggs and milk in a small shallow bowl.
Tip the flour into another shallow bowl. Dredge a chicken breast in the flour, and then in the egg mixture.
Place immediately in the pan.
saute the chicken until golden and cooked through, approximately 5-7 minutes on each side (depending on their size).
Set aside in a covered dish.

3. Deglaze the pan with the vodka and loosen the flavor bits at the bottom of the pan by scraping with a wooden spoon
Then add the butter, lemon juice, parsley, basil, capers, salt and pepper.
Continue to cook until the mixture reduces by about a quarter.
Return the chicken and grilled lemon slices to the pan and toss.

4. Serve the chicken breasts topped with the sauce. Boiled linguine tossed in the lemon sauce makes a fine side dish.

Serve right away with a side of asparagus or pasta an enjoy!

Bisquick or Regular Tortillas

2020-03-17T18:33:00.000-07:00

I thought during this time where there are so many shortages. I would take the mystery out of tortillas.
They are delicious and easy to make
Here are a couple recipes and you can choose whichever one you find easiest to use.
I know many of you have recipes for tortillas, these are just a couple simple ones that you might enjoy trying

So no bread,

no tortillas make them yourself!

Regular Tortilla Recipe

Ingredients:

2 cups all-purpose flour

1/2 teaspoon salt

3/4 cup water

3 tablespoons butter

Or

Bisquick Tortillas

INGREDIENTS

1/2 c Water

1 ts Salt

1 c Bisquick baking mix

1 c Flour

INSTRUCTIONS

Combine all of the above, forming a pliable dough. Knead for 10 minutes. On floured surface, roll out small balls of dough to desired thickness. Brown each in a Comal, cast iron fry pan, or on griddle.

New Mexican Green Chili Enchiladas

2020-03-04T16:58:00.001-07:00

Beef. Enchiladas.

A friend came over today and he said he really would like some enchiladas.
I said don't look at me I don't know how to make them.
Then we went and get the ingredients and he showed me exactly what to do and it's so simple you'll be able to make this and minutes.

Ingredients:

12 corn tortillas
1 lb ground beef
1 can cream of chicken soup
2 small cans green chili
1/2 onion chopped
3/4 (8oz) package shredded cheese:
Monterey jack cheddar Mexican

Directions:

Brown the ground beef
Then add soup, green chili, and onions
Cook sauce until bubbly
Meanwhile
Use a frying pan add lard or oil
Make pan hot then take each tortilla
and place in hot pan for a few seconds on each side.
Do all of the tortillas

Now layer tortilla,beef mix,cheese. Then repeat.
Z
That's all there is to it now you have enchiladas

Sloppy Joes

2020-02-29T12:06:00.002-07:00

Sloppy Joes.

Ingredients:

1/2 ground beef
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
Quarter onion chopped [nion
1/2 green pepper chopped

Add your favorite BBQ sauce

Directions:

Brown meat, onions, and green pepper, BBQ sauce
Simmer for a half hour.
Serve over rolls

I like to serve mine with potato chips and Clausen dill pickles

Pecan Butter Balls

2020-02-12T17:07:00.002-07:00

Pecan Butter Balls

I found this recipe a while ago and made the original recipe but was not totally satisfied with how it turned out.
I researched other simular recipes and I came up with one that I was able to develop that I am pleased with and want to share with you.

Ingredients

1 cup unsalted butter

1 cup powdered sugar, plus set aside a little more for coating coating

2 teaspoons vanilla extract

1/4 teaspoon salt

2 cups all-purpose flour

1 1/4 cups finely chopped pecans

Instructions

Preheat the oven to 350° F and line a cookie sheet with parchment or silicone baking mat.

In a large bowl, (or in the bowl of your stand mixer) cream your butter and sugar together. Add the vanilla and salt and mix well. Slowly add the flour, mixing well after each addition. A thick dough will form. Add the chopped pecans and mix well.

Scoop 1 tablespoon of the dough out and roll it into a ball and place it on the cookie sheet. I like using a 1 tablespoon cookie dough scoop to get them all the same size. Continue until all the dough has been formed into balls. Place them on the cookie sheet about 1 inch part. Bake for 15 to 18 minutes.

Allow the cookies to cool for about 5 minutes then gently roll them in powdered sugar while still warm. Allow them to cool completely and then coat them in powdered sugar again

Italian Provolone Pull-Apart Bread

2020-02-12T17:05:00.001-07:00

Italian Provolone Pull-Apart Bread

This is really delicious and I made it according to the recipe.
But I see no reason that other types of cheese could not be used in this and the bread could be Italian sourdough whatever you prefer.

Here is the recipe:

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Easy boule-style Italian pull-apart bread with melted Provolone, marinara sauce, garlic, and seasonings.

Ingredients:

1 pound round boule-style loaf of sourdough

6 slices provolone cheese , cut into 1/2-inch pieces

1/2 cup (1 stick) unsalted butter, melted

1/4 cup marinara sauce

2 large garlic cloves , minced

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon dried Italian seasoning

chopped fresh parsley , to garnish

Directions:

Preheat oven to 375 degrees. Rip off a large enough piece of foil to wrap around the loaf; coat with nonstick spray and place on a baking sheet.

Cut the loaf of bread into 1-inch slices with a serrated knife, leaving about 1/4-inch of the base of the bread intact. Repeat cuts in the opposite direction to create a crosshatch/cubed pattern. Place bread on the foil.

Press provolone pieces between all the slices of bread.

In a small bowl, whisk together the butter, marinara, minced garlic, garlic powder, onion powder, and Italian seasoning. Gently pry apart the bread pieces and drizzle the mixture over the loaf evenly, making sure to get in all the seams and cover all the pieces.

Wrap the bread up in the foil. Bake for 15 minutes.

Open up the foil, increase oven temperature to 425 degrees, and bake another 10 minutes until the cheese is melted and the bread is golden brown. Let stand 5 minutes before serving, sprinkle with parsley, pull apart the pieces and enjoy!

Hamburger Stroganoff

2020-02-08T01:17:00.004-07:00

Hamburger Stroganoff

Ingredients:

1/2 lb. of ground beef

2 cloves of garlic chopped

1/4 of an onion, chopped

Salt and pepper to taste..

8 oz. sour cream

2 1/2 cups sliced mushrooms

1/4 cup of milk

2 oz. cream cheese

1/8 cup soy sauce

1/4 cup grated Parmesan cheese

Brown 1/2 lb. of ground beef
Add 2 cloves of garlic chopped
and 1/4 cup of onion, chopped to hamburger ( garlic when meat is mostly cooked. You don't want to burn the garlic)

In a sepreate pan
add: 8 oz. sour cream
2 1/2 cups sliced mushrooms
1/4 cup of milk
2 oz. cream cheese
1/8 cup soy sauce
1/4 cup grated Parmesan cheese

When meat is browned add to pan with sour cream

Simmer until warm and well blended. Serve over wide egg noodles you have already cooked.

Chipped Beef Dip in a Bread Bowl

2020-02-02T15:18:00.003-07:00

Chipped Beef Dip in a Bread Bowl

This is my favorite dip. My cousin Marlene taught me how to make it and I have always enjoyed it!

Chipped Beef Dip in a Bread Bowl

·        Ingredients

·

·        1 c     sour cream

·        1 c     mayonnaise

·        1 jar dried chipped beef

·        1 tsp dill weed (dried)

·        1 tsp celery seed

·        2 Tbsp onion, minced fine (I prefer the dried onion flakes)

·        1 large round bread loaf, unsliced.
* use whatever bread you like but my favorite is pumpernickel or sourdough

·

·        Directions

·
·        1 jsr of chipped beef well.

·        2 Chop beef rather fine.

·        3 Combine all ingredients and mix well.

·        4 Cut off top of bread. Pull out most of the inside and cut up the pieces to use for dipping..

·        5 Pour dip into bread bowl.

·        6 Serve with chunks of bread.
I like to toast the bread chucks

Also you can add raw veggies .
· You will want more than just the bread removed from the center of the bread so plan on extra bread for dipping

Now that what you are going to serve your guests is settled its time to get ready and enjoy your evening with your friends.

Taco Seasoning

2020-01-16T15:30:00.003-07:00

TACO SEASONING

Ingredients:

Ancho Chili Powder

Ground Cumin

Garlic Powder

Onion Powder

Dried Oregano

Smoked Paprika

Crushed Red Pepper

Salt

Instructions:

Put even amounts of the above the ingredients into a jar and blend together.
For example if you choose a tablespoon then each of the above should be measured the same
My exception is with the salt and pepper.
I find that a full tablespoon of salt is too much for my taste.
I suggest that you use 1/4 to 1/2 of a tablespoon until you get the combination you want .

Thanksgiving Dinner

2019-11-23T09:23:00.001-07:00

Thanksgiving Dinner

Thanksgiving is coming and I had to make out my menu for that day.
Most of what I will make can be made the day before.
Here's what I have chosen to make:

Turkey

I am baking a turkey breast in the slow cooker but will use the method below:
I know that many of you are getting ready for Thanksgiving and baking a turkey. You are hoping beyond hope that the turkey is moist and delicious and not overcooked. Stop worring.
It's very easy believe it or not.
Anyone I have made a turkey for can tell you I make the juiciest and most flavorful turkey they have ever had.
My secret if you can call it that is injecting the turkey while it cooks with broth or gravy. I take the turkey out of the oven when the temperature reaches 160 to 165 degrees then I tent it with foil.
Don't worry it will continue to cook while you let it rest for about 15 to 20 minutes and no it's not going to be cold.
That allows the juices to go back into the turkey and then you're ready to carve.
It's that simple I don't brime I don't do anything special. The only other thing I do if I'm cooking a full turkey is removed wings. They do tend to overcook even if you tuck them in. (I often make turkey broth from the wings to inject into the turkey.)
I just make sure there's enough moisture in the turkey.
Below is an example of what the injector would look like and how to use it. and yes it's available at Walmart. Most of the stores sell it and it's well worth getting. It cost under 5 dollars.
You will use it again it's great for a roasts and hams etc.

Cranberry-Orange Relish
Ingredients:

One 12-ounce package fresh cranberries

2 oranges, peeled

1 cup sugar

1/2 cup pecans, finely chopped

Directions:

Using a food processor, pulse the cranberries and oranges. Transfer the chopped fruit to a 1-quart bowl and add 1/2 cup of the sugar, stirring to mix. Add more sugar to taste, as the sweetness of the oranges will vary. Add the chopped pecans and serve.

This relish will keep for up to 2 weeks in the refrigerator.

SQUASH CASSEROLE

Pepperidge Farm® Cornbread Stuffing

Ingredients:

3 cups Pepperidge Farm® Cornbread Stuffing

1/4 cup butter, melted (1/2 stick)

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 )

1/2 cup sour cream

2 medium yellow squash, shredded (about 2 cups)

2 small zucchini, shredded (about 2 cups)

1 small carrot, shredded (about 1/3 cup)

1/2 cup shredded Cheddar cheese

Directions:

Stir the stuffing and butter in a large bowl. Reserve 1/2 cup of the stuffing mixture and spoon the remaining stuffing mixture into a 2-quart shallow baking dish.

Stir the soup, sour cream, yellow squash, zucchini, carrot and cheese in a medium bowl.
Spread the mixture over the stuffing mixture and sprinkle with the reserved stuffing mixture.

Bake at 350°F. for 40 minutes or until the mixture is hot and bake

Corn pudding

TOTAL TIME: Prep: 5 min. Bake: 45 min.

Ingredients

1 package (8 ounces) cream cheese, softened

2 eggs

1/3 cup sugar

2-1/3 cups fresh, frozen or canned sweet corn

1 can (14-3/4 ounces) cream-style corn

1 package (8-1/2 ounces) corn bread/muffin mix

1 cup milk

2 tablespoons butter, melted

1 teaspoon salt

1/2 teaspoon ground nutmeg

Directions

In a small bowl, beat the cream cheese, eggs and sugar until blended. Stir in the remaining ingredients.

Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a thermometer reads 160 degrees.

Red Cabbage Salad

( This is a recipe that has been in my family for over 150 years)

Ingredients:

Small head of red cabbage grated
2 small carrots grated

1/2 jar bread & butter pickles chopped small

1/2 cup or 1/2 jar pickle juice
1/2 cup of mayonnaise
11/2 teas sugar

Directions:

Blend together. Let sit over night and stir several timesvduring the day to keep mixed and moist. Do not cover. It will last several days

Mashed Potatoes

This is a maybe.
If I do make them they will be done in standard fare larger potatoes so that the potatoes don't get watery.
Then I will rice them and add salt pepper sour cream and butter.

Pepperidge Farm Cornbread Stuffing Pepperidge Farm Cornbread Stuffing

2019-11-13T10:00:00.005-07:00

Pepperidge Farm Cornbread Stuffing

If you are from the Rochester New York area then you probably recall an upscale restaurant named the Brighton Inn.
My aunt was good friends with the chef and she taught me many recipes used at the Brighton Inn. Was one of her favorites.

Pepperidge Farm Cornbread Stuffing

INGREDIENTS:

3 cups Pepperidge Farm Cornbread Stuffing

1/4 cup butter, melted (1/2 stick)

1 can Condensed Cream of Chicken Soup

Medium onion chopped

One stalk of celery chopped

1/2 cup sour cream

2 medium yellow squash, shredded (about 2 cups)

2 small zucchini, shredded (about 2 cups)
[You can use all yellow or all zucchini]

1 small carrot, shredded (about 1/3 cup)

1/2 cup shredded Cheddar cheese

DIRECTIONS:

Stir the soup, sour cream, yellow squash, zucchini, carrot and cheese in a medium bowl. Spread the mixture over the stuffing mixture and sprinkle with the reserved stuffing mixture.

Bake at 350°F. for 40 minutes or until the mixture is hot and bake

Easy chili

2019-11-10T12:39:00.004-07:00

Easy chili

1 lb ground beef
1 onion
1 tsp salt, pepper, ketchup
2 teas chili powder
1 can tomatoes 1 lb
1-3 teaspoons Frank's red hot
1 lb chili beans (bushes)

Instructions

1. Brown the beef
2. Then combine and cook.
I like to serve with honey cotnbread

Apple Pie Bread

2019-10-27T09:52:00.001-07:00

Apple Pie Bread

3/4 cups sugar

2 heaping teaspoons cinnamon

1/2 cup oil

1 teaspoon of vanilla

1/2 salt

6 medium Gala or Fuji or Honey Crisp apples

2 cups flour

2 teaspoons baking soda

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.

Fold in the apples by hand using a wooden spoon. As soon as the apples are sliced fold in to coat to keep apples from turning brown.

Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. . Spread batter into the prepared pan or pans.

Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes or until cake tests done. Use a 9" X 13" pan or two 9" pans.
Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.

◇◇◇I will use confectioners' sugar but either is fine.

Also baking. I use a convection oven and we'll test after 40 minutes most likely no longer than 45 but in the standard to slow oven it will most likely take 55 minutes.

Crock Pot Scalloped Tomatoes and Corn

2019-10-13T09:39:00.004-07:00

Crock Pot Scalloped Tomatoes and Corn

Ingredients:

1 can (15 oz) creamed_style corn

1 can 14 oz) diced tomatoes

3/4 cup saltine or soda cracker crumbs

1 egg slightly beaten

2 teaspoons of sugar

3/4 teaspoon black pepper

fresh chopped tomatoes & parsley (optional)

Directions:

1.Combine all the ingredients in crock pot

Eccept the crushed crackers.
2. cover and cook on low for 4 to 6 hours

Then put in oven with cracker crumbs sprinkled on top at 450 for 10 mins if you want a crispy top

3. When ready to serve top with the fresh tomatoes and parsley before serving

I think you will like this as much as I do if you like tomatoes and corn!

Aunt Effies Wine Cookies

2019-10-11T09:38:00.003-07:00

Wine Cookies

This is my Aunt Effies recipe.
I did some research on the wine cookies.
I found it's called several different names and can be a tradition in both Jewish and Italian homes.
Also I should tell you this is not a $2 recipe.
It is expensive to make these cookies, but I'm sharing with you a family tradition.
I hope you like them as much as I do.

INGREDIENTS:

1 c. marsala or Lambrusco wine

2/3 cup raisins ( I like golden raisns)

4 cups flour

3/4 cup sugar

16 tbsp. unsalted butter, softened

3/4 tsp. kosher salt

1 egg white, beaten til foamy

3/4 cup candied pineapple and cherries.

1 c. pecans or walnuts

Directions:

Heat oven to 475F / convection to 450F.
Mix wine and raisins together in bowl for 30 min.
Combine flour, sugar, butter, salt in large bowl, beat with hand mixer until incorporated, 2-3 min.
Add egg white you have beaten until frothy; mix to combine.
Stir in raisins and wine,, candied fruit, and pecans.
Line cookie sheet with parchment psper.
Cookies should be about 1 tablespoon or larger in size and about 1/2" thick. Bake until dark brown but moist in center, 20 to 25 min. Cool 20 min. Then serve.
These cookies can keep up the five weeks.
They are good even when stale!

Sour Cream Noodle Bake

2019-09-15T11:00:00.002-07:00

I had taken a friend to the doctors and while I was waiting the program "Pioneer Woman" came on the television at the office had in the waiting room.
She made this sour cream noodle bake.
It sounded so good I had to make this for dinner but the recipe had to be cut down.
It took some time but I was able to cut it down so it was a nice dinner for two people and that's the recipe you see here.

Ingredients:

3/4 pound ground chuck

1 cup tomato sauce

1/4 teaspoon salt

Freshly ground black pepper

4 ounces egg noodles (cooked)

1/4 cup sour cream
1 cup shredded cheddar cheese
1/4 cup Parmesan cheese

3/4 cup small curd cottage cheese

Pinch red pepper flakes

1/4 cup grated onions or onion flakes

Crusty French bread, for serving

Directions:

Preheat the oven to 350 degrees F.

Brown the ground chuck in a large skillet.
Drain the fat,
then add the tomato sauce, 1/4 teaspoon salt and plenty of freshly ground black pepper.
Stir, and then simmer while you prepare the other ingredients.
Cook the egg noodles until al dente. Drain and set aside.
In a medium bowl, combine the sour cream, Parmesan cheese, and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, from 20 to 30 minutes.

Serve with crusty French bread.

Pork Ribs with Mushroom Gravy

2019-09-07T17:38:00.002-07:00

I love pork and is a really good recipes

Pork Ribs with Mushroom Gravy

Ingredients

2 or 3 pork spare ribs

1/2 tbsp minced garlic

1/2 tsp dried thyme

1/2 tsp dried sage

1 teaspoon sea salt flakes

1/2 teaspoon pepper

1 to 2 cups white or cremini mushrooms sliced

1 med white onion peeled and cut into quarters

1 cup chicken broth

1 bay leave

Instructions

Pat the pork ribs dry with paper towels. Place in the bottom of your slow cooker.

Take thyme, sage, minced garlic, salt and pepper and sprinkle onto the ribs in an even layer.

Arrange the mushrooms and onions around the ribs in an even layer. Pour the chicken broth into the bottom of the slow cooker.

Place the lid on top and cook the ribs on low for 7-8 hours.

To make the mushroom gravy, transfer the ribs to a serving platter and cover with foil to keep hot.

Whisk together 2 tbsp of flour with 2 tbsp butter . Slowly whisk into the mushroom mixture in the bottom of the crock pot until it's smooth and creamy. You may not have to use all of the mixture, just add enough to bring it to the desired consistency.

Great Served over egg noodles

Crispy Baked Chicken Made With Instant Potatoes

2019-08-31T17:06:00.001-07:00

Crispy Baked Chicken Made Instant Potatoes

Ingredients:

3/4 cup of instant potatoes
1/4 cup of Par

mesan cheese
I added seasoned salt and a little bit of Good Seasons Italian dry seasoning
1/4 cup of butter melted.

Directions:

Remember to wash off the chicken after you remove the skin then dry it thoroughly before you dip it in the butter.
After you dip it in the butter then dip it into the dry ingredients.
If using an oven put it on some foil that you've sprayed then cooked at 375 to 400 for 1 hour three quarters of an hour for convection and 30 minutes at 400 for the air fryer.
It'll get nice and crispy without the skin so don't worry about that part.

I found a recipe online that I wanted to try it was fried chicken made with potato flakes and parmesan cheese.
Then I decided to use my air fryer so I found out how long and what temperature and needed to bake the chicken and it's half the time then regular even a convection oven.
It was nice and crispy minus the skin and really juicy inside.

Red Lion Inn Lemon Bread

2019-08-20T16:18:00.002-07:00

Red Lion Inn Lemon Bread

I am sure many of you are familiar with the Red Lion Inn in Stockbridge Massachusetts.
It was my family's favorite place to go over the years in fact we even attempted to buy a house there at one time when I was a teenager.
Many many years ago I bought the Red Lion Inn cookbook and have made many delicious meals from this book
My favorite recipe of all of them is the Red Lion Inn lemon bread.
Here is the recipe:

Ingredients:
3/4 Cup of margarine
2 Cups Sugar
3 Eggs
1 Egg yolks
3 1/3 Cups flour
1 1/2 Teaspoons salt
2 Cups lemon pudding
3 Tablespoons milk

Instructions:
1. Preheat oven to 350 degrees Grease 2 9" x 5" loaf pans
2. Cream together well the margarine and sugar in a large bowl.
Add the eggs and egg yolk one at a time. Mix well after each addition.
3. Sift together the dry ingredients and added to the egg mixture.
And the prepared lemon pudding in milk and mix until well Blended.
4. Pour the batter into the prepared pans and bake for 40 to 50 minutes or until toothpick inserted in Center comes out clean.

Lemon Pudding
Ingredients:
3 Tablespoons cornstarch
1 cup of sugar
Dash of salt
1 1/2 cups of warm water
1/2 cup of lemon juice
4 egg yolks beaten
1 tbsp butter

Instructions:
1. Stir together the cornstarch sugar and salt in a heavy saucepan and the water and lemon juice and cook over medium heat stirring constantly until the mixture comes to a boil
2. Stare a small amount of the lemon mixture into the egg yolks then are the yolks to the sauce pan cooked but do not boil until thick about 6 to 8 minutes stirring vigorously to retain a smooth consistency then remove from Heat
3. Stir the butter into the lemon mixture until melted cover and allow to cool.
The pudding will thicken more as it cools.