Wednesday, September 12, 2007

Hi, folks. I have been very busy in my store in GONZALES, TEXAS. My sister and I named it 'BlueBonnet Antiques & Resale' so come by and visit us at 1906 Water St. in Gonzales, Texas. We have lots of antique trunks and a very old hand made spinning wheel that still works. It looks like may have been made in the colonel times, can't say for sure as there are no makers marks. I picture a man making this for his wife to use so she can spin her wool. It is awsome to look at. We have lots of stuff for the doll collectors to look at and have sold quite a bit of our doll collection with some still to go. We have one very pretty Lennox piece and more. We don't have airconditioning, but we aren't a huge store so there isn't alot of walking in the heat, we do have ceiling fans.

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Chicken with Garlic, Basil, and Parsley

Baked chicken seasoned with garlic, parsley, basil, tomato, and red pepper flakes. Simple dinner.

Prep Time: 10 Minutes
Cook Time: 40 Minutes
Ready In: 50 Minutes
Yields: 4 servings

INGREDIENTS
1 tablespoon dried parsley, divided
1 tablespoon dried basil, divided
4 skinless, boneless chicken breast halves
4 cloves garlic, thinly sliced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 tomatoes, sliced

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

Sunday, September 2, 2007

SCANDINAVIAN CINNAMON ROLLS

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110-115 degrees)
4 cups of all purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup butter
1 cup warm milk (110 - 115 degrees)
3 egg yolks, lightly beaten

FILLING:
3 tablespoons butter
1/2 cup sugar
2 teaspoons ground cinnamon

GLAZE:
1 1/2 cups confectioners' sugar
2 tablespoons butter, softened
1 1/2 teaspoons vanilla extract
2 tablespoons milk

In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour, sugar and salt; cut in the butter until crumbly. Add yeast mixture, milk and egg yolks; stir to form a soft dough. Cover and refrigerate 4 hours or overnight. Divide dough in half; roll each half into a 12 inch X 10 inch rectangle. Spread with butter. Combine sugar and cinnamon; sprinlke half over each piece. Roll up, jelly-roll style, starting at the long end. Cut each roll into 12 slices. Place in greased muffin cups. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees for 20-25 minutes or until golden brown. For glaze, cream sugar and butter in a mixing bowl. Add vanilla and milk; beat until smooth. Remove rolls to a wire rack; spread with glaze.

Tuesday, August 28, 2007

Cheesy Ham and Asparagus Bake

INGREDIENTS

1 1/2 cups chopped cooked ham
1/2 cup chopped onion
1/4 cup chopped red bell peppers
1 (10 ounce) package frozen cut asparagus, thawed
8 eggs
2 cups milk
1 cup all-purpose flour
1/4 cup grated Parmesan cheese
3/4 teaspoon dried tarragon
3/4 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded Cheddar cheese


DIRECTIONS


Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.

Thursday, August 23, 2007

Grilled Orange Vinaigrette Chicken Salad

It has been a busy few days. My sister adopted two children on Tuesday, so we welcome Hannah 7 years old and Ashton 5 yrs old to the family. She has two other adopted children, Kaylee and Anthony. Next to be adopted is the baby, Brooklin. Brooklin is the only one Wendy has had since one month old. We are looking at adopting her next month on the 14th. So wish us all luck. I say 'we' because we all have fallen in love with the children.

This is another recipe I recieved in my email and wanted to share it with you. Hope you like it.

Lots of oranges in this one. There's orange juice in the dressing and mandarin orange sections in the salad. And the grilled chicken is basted and grilled with a bit of the orange marinade.

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Yields: 6 servings

INGREDIENTS

1/2 cup orange juice
1/2 cup white wine vinegar
1/4 cup olive oil
4 tablespoons salt-free garlic and herb seasoning blend
1 1/2 tablespoons white sugar
1 pound skinless, boneless chicken breast halves
1 head romaine lettuce- rinsed, dried and chopped
1 (11 ounce) can mandarin oranges, drained
1 cup chopped fresh broccoli
1 cup chopped baby carrots

DIRECTIONS
Preheat grill for medium-high heat.
In a bowl, whisk together the orange juice, vinegar, olive oil, seasoning blend, and sugar. Set aside about 1/2 cup for basting.
Lightly oil the grill grate. Grill chicken for 6 to 8 minutes on each side, basting frequently with the reserved portion of the dressing, or until juices run clear. Cool, and cut into strips. Discard basting sauce.
In a large bowl, toss together the lettuce, oranges, broccoli, and carrots. Top the salad with grilled chicken strips, and drizzle with remaining dressing to serve

Friday, August 17, 2007

ROCK BUNS

I got the Rock Buns recipe from the War recipe book also. (see previous posts) I really enjoy making recipes from this book. It sort of takes you back to this era of life that is soon fading. The war will not fade, but the domestic part of it may. Wives had to be very creative during the depression to make food tasty with what they had.

8 oz. self-rising flour or plain flour with 4 teaspoons baking powder.
1/2 teaspoon mixed spice, if desired
2 oz. margarine or cooking fat or dripping
2 oz. sugar
2 oz. mixed dried fruit, chopped if required
1 egg or 1 reconstituted dried egg
milk or milk and water to mix
2 teaspoons sugar for topping

METHOD: Sift the flour or flour and baking powder and spice. Rub in margarine, fat or drippings, add the sugar, dried fruit and the egg. Gradually add enough milk or milk and water to make a sticky consistency. Put spoonfuls on to one or two greased baking sheets. Sprinkle with the sugar and bake in a hot to very hot over for 10-12 minutes.

Wednesday, August 15, 2007

PATHFINDER PUDDING

Good morning, looks like Texas is going to get some more rain. :) I am beginning to feel like I am living in England. It is so weird to have so much rain. What I don't understand though, is one farmer had a corn crop, and despite all the rain, it burned up. Not literally catching on fire, it just died. In my opinion though, he should rotate that crop every 4 years to keep the ground healthy. Onions grow really good here in Texas, or maybe he can find something that grows well in our climate and grow that for the next four years to give the earth some time to revive itself. I wonder if the government is giving him money year after year for his failed crops. Every year for the last 3 years or so, his crops have been dying on him and he hasn't been able to get any corn out of it. It's always a good idea to rotate those crops farmers. :)


SUET PASTRY
6 oz. national flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1 oz. suet, chopped or grated
1 1/2 oz. uncooked potato, shredded
water
FILLING
2 lb cooked parsnips, diced
4 oz. cheese, grated
1 uncooked leek, sliced
1/2 teaspoon mustard powder
pepper
1 teaspoon salt
METHOD: Mix the flour, salt and baking powder, add the suet, potato and water to bind. Roll out three-quarters of the pastry to line a 2 pint greased basin. Mix the parsnips, cheese, leek, mustard, pepper and salt together. Put into the lined basin. Roll out the remaining quarter of pastry to form a lid. Put this on to the pudding, cover with an upturned saucer or greased greaseproof paper and steam for 2 hours.
Want to know what suet is? Suet is raw beef or mutton fat, especially the hard fat found around the loins and kidneys. It is a solid at room temperature, and melts at about 21°C (70°F). It is a saturated fat.

Tuesday, August 14, 2007

MARROW SURPRISE

Another recipe from We'll Eat Again by Marguerite Patten.

Marrow Surprise

1 medium marrow
8 oz. carrots, sliced
1 cup runner beans, sliced
salt

CHEESE SAUCE

1 oz. margarine
2 tbl flour
1/2 pint household milk and vegetable stock
4 oz. cheese, grated
salt & pepper

METHOD: Peel the marrow, unless garden fresh, remove the seeds and cut into large pieces. Put the carrots and beans in a saucepan of boiling salted water. Cover and cook until almost tender. Add the marrow, cook for 5 minutes. Serve with Cheese Sauce.

Melt the margarine in a saucepan, blend in the flour, cook for a few minutes, add the milk and vegetable stock to make a thick sauce, stir until smooth, add the grated cheese and seasoning. Pour the sauce over the marrow, carrots and beans. Brown under the grill. Serve with potatoes.

I know about the marrow in bones, but wasn't sure what they meant by marrow in this recipe so I had to do some research on it, to find out what it is. What I have found out about it is, sometimes marrow from the bones come out into the sauce to add flavor. There is also a spoon you can use to extract the marrow that is still in the cooked bone to add to the sauce. It is a long skinny spoon that can fit into the hole of the bone to get all the marrow out. I have seen these spoons but have no clue about the name of them, or where you can get one. Now I want one. I usually break my bones and cook them in the juice longer then take toothpicks and scrape the marrow out of the bones that way.

Another thing I wanted to know about this recipe was the runner beans and what are they. Here is what I found on the runner bean in the wikipedia:




This photo is of a scarlet runner bean.


The runner bean (Phaseolus coccineus, Fabaceae) is often called the scarlet runner bean since most varieties have red flowers and multicolored seeds, though some have white flowers and white seeds. It differs from the common bean in several respects: the cotyledons stay in the ground during germination, and the plant is a perennial with tuberous roots (though it is usually treated as an annual).
The green pods are edible whole but in some varieties (the scarlet runner) tend to become fibrous early, and only the seeds within are eaten. The seeds can be used fresh or as dried beans. The starchy roots are still eaten by Central American Indians. The scarlet runner is widely grown for its attractive flowers by people who would never think of eating it.
Runner beans contain traces of a poisonous
lectin Phytohaemagglutinin and hence must be thoroughly cooked before consumption.[1]

The flower of a scarlet runner bean
This species originated from the mountains of
Central America.
Phaseolus coccineus subsp. darwinianus is a cultivated subspecies of P. coccineus, it is commonly referred to as the Botil bean in
Mexico.

[edit] Varieties
Scarlet Runner
Aztec Half-Runner, also called "Potato bean"
White Dutch Runner
Case Knife
Black Runner
Painted Lady
Hammond's Dwarf
Lady Di
Pickwick Dwarf
Riley
Scarlet Emperor
Sun Bright
White Lady
Wisley Magic
Retrieved from "
http://en.wikipedia.org/wiki/Runner_bean"

Monday, August 13, 2007

LANCASHIRE HOT POT


This recipe I got from a highly sought out book called We'll Eat Again A collection of recipes from the war years Selected by Marguerite Patten. I found my book on eBay but it took a while for someone to list it. They have one here if your interested in purchasing one :



3/4 lb. meat

2 carrots, sliced

1 onion or leek, if possible, sliced

3 lb potatoes, peeled and sliced

1 dessertspoon fat from the meat or dripping

1/2 pint vegetable stock

1 dessertspoon flour

pepper and salt


METHOD: Cut up meat into small pieces and place in a fireproof dish or casserole. Add sliced carrots and onion or leek, and pepper and salt. Add sliced carrots and onions or leek, and pepper and salt. Add half the potatoes. Instead of slicing potatoes crack off lumps with a knife. Place the fat from the meat or the dripping on top. Put in a moderate oven with lid on for half an hour. Take out, add stock, blend 1 dessertspoon flour in a little water, pour into casserole. Add remainder of potatoes and sprinkle with salt and pepper. Cook in a moderate oven. Remove the lid for the last 20 minutes and cook until the potatoes are brown.

Sunday, August 12, 2007

NEW ORLEANS MUFFALETTA


This recipe is from the 8/4/1998 issue of Family Circle.


1 jar (4 3/4 ounces) pimiento-stuffed olives, drained & chopped

1 large tomato, seeded & chopped

1 rib celery, diced

2 cloves garlic, finely chopped

1 tablespoon red-wine vinegar

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

1/8 teaspoon black pepper

1/3 cup olive oil

1 medium-size round Italian bread (about 9 inches in diameter, 1 1/4 pounds), cut horizontally in half

1/4 pound each sliced Genoa salami, sliced provolone cheese, sliced spicey Italian ham, sliced mozzarella



  1. Mix olives, tomato, celery and garlic in bowl. Whisk vinegar, seasoning, salt, pepper and oil in another bowl. Add to olive mixture. Refrigerate at least 1 hour.

  2. Spoon 1 cup olive mixture over bottom half of bread. Layer on salami, provolone, ham and mozzarella. To with remaining olive mixture. Cover with bread top. Wrap loaf in plastic; place on baking sheet. weight with heavy pot Let stand at room temperature 1 hour. Cut in 8 wedges.

Saturday, August 11, 2007

SALSA CHICKEN

Ahhhh, my i.s.p has been down for a day or so. Just got back from Austin, Texas and dropping the grand babies and my daughter off at the airport for a trip to South Carolina to see my daughters biological father. Laila, my oldest grand daughter who is 3 yrs old had been SO excited about flying on a big airplane, then when they started to go through the metal detectors, started crying for 'Grandma to come on the plane to.' It broke my heart to see her cry for me. I had to explain I couldn't fly with them this time as I had no ticket, but Grandma would be here when they came back. So she left looking over her shoulder, holding her Mommy's hand, and Laila's arm stretched behind her, crying for Grandma. *tears*. Lordy, Lordy, Lordy.

If you like Spices and Seafood, McCormicks has a great book for sale Called Mccormick & Schmick's Seafood Restaurant Cookbook HERE: http://www.discountbeautyproductgiftwagon.com/shop/amazon_products_feed.cgi?Operation=ItemLookup&ItemId=0974568651



If you are a lover of seafood this is the book for you. Absolutely brimming over with detailed information about seafood, how to cook it, keep yourself safe eating it and just plain enjoying it. Chef King shares with the reader his recipes of seafood that are used in the famous "McCormick & Schmick's Seafood Restaurants," perhaps now you can enjoy these delicious meals at home. We are given many recipes such as, Seafood Cocktails, Spenger's Fish Tacos, Apple Halibut and Grilled Rainbow Trout




1 lb. boneless, skinless chicken breasts, cut in strips


2 tbsp. oil


1 pkg. (1.25 oz.) McCormick Original Taco Seasoning


1 can (14 1/2 oz.) diced tomatoes


1/3 cup apricot or peach preserves




DIRECTIONS:




  1. Empty Taco Seasoning on a plate or into a plastic bag. Add chicken strips and toss to coat.


  2. In a large skillet, heat oil over medium heat. Add chicken and saute 5-7 min. or until done.


  3. Stir in tomato & preserves. Cover & simmer 10 min.


Side Dishes: cooked white rice, yellow squash.



I got this recipe off a free recipe card at the store where the spices were. A McCormick spice recipe and it is dated 2002. Enjoy.

Thursday, August 9, 2007

HAWAIIAN CHICKEN WINGS

I love hot wings. I usually make my own hot wings here at the house and I use half flour and half cornmeal and then fry them. Once they are cooked, I put them in a big plastic bowl and dump Louisiana hot sauce on them, put on the lid, and shake em up.....oh they are good. This one below is also good.


4 pounds whole chicken wings

1 cup all purpose flour

1 1/2 teaspoons salt

Oil for deep frying

1/3 cup sugar

1/4 cup soy sauce

1 clove garlic, minced

1 green onion, thinly sliced

1 teaspoon finely chopped jalapeno pepper


Cut chicken wings into three sections; discard wing tips. In a large plastic bag, or shallow bowl, combine flour and salt. Add wings in small batches; toss to coat. In an electric skillet or deep-fat fryer, heat oil to 350 degrees. Fry wings, a few at a time, until juices run clear, about 9 minutes. Drain on paper towels. In a bowl, combine sugar, soy sauce, garlic, onion and jalapeno. Dip fried wings in sauce; serve immediately.

Wednesday, August 8, 2007

Toddler with Fork through nose.

I had to post this picture as it was sort of horrible. Don't let your children run through-out the house with a fork in hand, as these things can happen.

HAMBURGER FRY PAN SUPPER

I sort of always wonder why they call hamburger [HAMburger] but there is no ham in it! hmmm have to ponder that one. This is going to be quick as I have to accompany my sister to Victoria, Texas to pick up a new mattress for her bed.

1 pound ground beef
1 medium onion, chopped
2 medium unpeeled red potatoes, julienned
2 cups shredded cabbage
2 cups thinly sliced celery
1/2 cup water
Salt & Pepper to taste

In a large skillet, brown beef and onion; drain. Add remaining ingredients. Cover and simmer for 20 minutes or until vegetables are tender, stirring occasionally. Makes 6 servings.

Tuesday, August 7, 2007

ROASTED RED POTATOES

Well, today is my daughters last day of finals at College. She already has a job waiting for her starting out at 16.50 per hour. She will be doing wound care. I met a wound care nurse one time and they said that the profession was in high demand. My heart is a little heavy as her job is in another town and she will be saving her money so her and my grand babies can move. *sobbing* I am happy yet aching in my heart at the same time. I have the feeling I got when the twin towers were hit. It was a feeling of immense sorrow and pain that I can not explain.


This recipe I got from the magazine Taste of Home's Quick Cooking issued in 1998. This recipe has a note that reads: "These tender, tasty potatoes are so simple to make, " confirms Kitty Hernandez of Chicago, Illinois. "There's no need to peel them-just slice, season and bake."


1pound small red potatoes

1 tablespoon olive or vegetable oil

1/2 teaspoon salt

1/8 teaspoon pepper

2 tablespoons grated Parmesan Cheese


Cut the potatoes into 1/4 in thick slices; toss with oil. Place in a single layer in a greased 13-in X 9-in. X 2-in. baking pan. Sprinkle with salt, pepper and Parmesan cheese. Cover tightly with foil. Bake at 350 degrees for 40 minutes or until tender. Makes about 4 servings.

Monday, August 6, 2007

CHEDDAR PEAR PIE

I saw this recipe in the June/July 1998 issue of Taste of Home magazine and thought "How original" and had to keep the magazine. You can just imagine the collection of magazines I have at home as well as books. The recipe was a Grand Prize to Cynthia LaBree of Elmer, New Jersey.


She wrote this for the magazine:

"I take this pie to lots of different gatherings, and I make sure to have copies of the recipe with me since people always ask for it. It's amusing to see some folks puzzling over what's in the filling- they expect apples but love the subtle sweetness of the pears".


4 large ripe pears, peeled and thinly sliced

1/3 cup sugar

1 tablespoon cornstarch

1/8 teaspoon salt

1 unbaked pastry shell (9 inches)


TOPPING:

1/2 cup shredded cheddar cheese

1/2 cup all-purpose flour

1/4 cup butter or margarine, melted

1/4 cup sugar

1/4 teaspoon salt


In a bowl, combine pears, sugar, cornstarch and salt. Pour into pastry shell. Combine topping ingredients until crumbly; sprinkle over filling. Bake at 425 degrees F. for 25-35 minutes or until crust is golden and cheese is melted. Cool on a wire rack for 10 minutes. Serve warm. Store in refrigerator. Yield: 6-8 servings.

Sunday, August 5, 2007

KENTUCKY BURGOO RECIPE

Here is another recipe from the 1976 cookbook made out some kind of construction paper. This Kentucky Burgoo recipe was donated by Mrs. Glenn Snodgrass (Tea-Timers H.D. Club) in Tom Green county's Home Demonstration Club. I will type it exactly as written back then. Not sure of original writing though.


600 pounds lean soup meat (no fat, no bones)

200 pounds fat hens

2000 pounds potatoes, peeled and diced

200 pounds onions

5 bushels of cabbage, chopped

60 ten-pound cans of tomatoes

24 ten pound cans puree of tomatoes

24 ten pound cans of carrots

18 ten pound cans of corn

Red pepper and salt to taste

Worcestershire. Tabasco, or A#1 Sauce to season.

Mix the ingredients, a little at a time and cook outdoors in huge iron kettles over wood fires from 15 to 20 hours. Use squirrels in season one dozen squirrels to each 100 gallons. "Burgoo is literally a soup composed of many vegetables and meats delectably fused together in an enormous cauldron, over which, at the exact moment, a rabbit's foot at the end of a yarn string is properly waved by a colored preacher, whose salary had been paid to date. These are the good omens by which the burgoo is fortified".

"Kentucky Burgoo" is the celebrated stew which is served in Kentucky on Derby Day, at Political Rallies, Horse Sales and at other outdoor events. This recipe is from a handwritten copy by Mr. J.T. Looney, of Lexington. Mr. Looney is Kentucky's most famous Burgoo-maker and it was for him that Mr. E.R. Bradley named his Kentucky Derby winner "Burgoo King". Mr. Looney uses a sauce of his own in the preparation of this truly-amazing concoction.

Mr. Looney is invited to all parts of the country to prepare Burgoo for large gatherings. This is not a dish to be attempted by an amateur though it can be prepared in smaller quantities.

It is a very picturesque sight to see Mr. Looney, aided by many negro assistants, preparing this dish over open fires and huge kettles which are kept simmering all night.

Saturday, August 4, 2007

GREEN TOMATO PICKLES (B&B RELISH)


Here is another recipe from the handmade cookbook from Tom Green County's Home Demonstration. This one was in the book and submitted for the book by Mrs. Neil Hill (Tea-Timers H.D. Club) She states "This was my mother's, Mrs. R.T. Westbrook".


1 1/2 gallon chopped green tomatoes

3 quarts chopped onions

1 pint chopped bell peppers

1 pint chopped hot peppers (or less, to taste)

3/4 cup salt

8 cups sugar

1/2 gallon vinegar


Chop tomatoes first in enamel pan. Pour salt over and let stand while preparing other vegetables. When everything is chopped pour briney water off tomatoes and add all ingredients together and simmer slow until pepper and tomatoes are tender and change color. Do not overcook. Do not boil. Pack in hot sterilized jars. Makes 14 to 16 pints.

Friday, August 3, 2007

CHOW CHOW

I found one of my old cookbooks that I had collected from August 5, 1992. That's when I got the book. It was made in 1976. It is called Recipes of Days Gone by, by The Home Demonstration Clubs of Tom Green County. The recipe is below, and called 'Chow Chow'. Tom Green County is in Texas. The little book is made of construction paper, I think it may be pink, but it is faded from the years. I will put the chow chow recipe here for you.

CHOW CHOW submitted to the Home Demonstration Club cook book by Mrs. L. I. Brooks then below that it has Sykes H.D. Club. Her comment is " This was given to my mother, Mrs. O. T. Burton, by my daddy's aunt when my parents were married, well over 50 years ago".

1 gallon green tomatoes
2 pounds cabbage
6 green peppers
6 medium onions
1/2 cup salt
1 pint to 1 quart vinegar (to taste)
2 cups sugar
1 teaspoon black pepper
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon cinnamon

Grind all vegetables through food chopper, using coarse blade. Sprinkle then with salt. Mix well and let stand at least an hour, then put in sock and let drip overnight. Put in pan to cook, using vinegar, sugar, pepper and spices. Cook until done, about 2 1/2 to 3 hours. Will loose its green color and look light. Seal while hot. In cooking , keep liquid enough so as not to be dry, if necessary add water. Have it sour enough not to mold, not sweet, but sharp.

Thursday, August 2, 2007

DOLMATHES YALANTZI ( STUFFED GRAPE LEAVES )

If you like Greek recipes, I think you should try this one. It is different and sounds lovely. After I post the recipe, I will also post a glossary of Greek cooking terminology to help you out or to add to your cookbook.


1- 1 1/2 pounds tender grape-vine leaves

1 1/2 pounds onions

1 cup oil

1 1/4 cups raw rice

1/2 cup chopped parsley

2 tablespoons chopped dill

1/2 teaspoon chopped fresh mint leaves

Salt & pepper to taste

1 Lemon, juice only

water as needed

lemon wedges (optional)

pine nuts (optional)

raisins (optional)


If possible, buy the prepared grapevines leaves, wash them in clear cold water before using. If you are using fresh leaves, tenderize them first, as follows:

Cut the stems from the leaves with a sharp knife or scissors. Was the leaves thoroughly, then throw them into a pot of rapidly boiling water. boil for about 2 to 3 minutes, or until the leaves soften. Remove from the water and spread on a platter or tabletop.

To prepare the filling, peel and chop the onions. Put in a strainer and run cold water through them; drain. Saute in the oil to a very light golden color. Add the rice; brown lightly. Add 1 1/2 to 2 cups water, and the parsley, dill, mint leaves, salt, and pepper. Cook for 5 - 7 minutes, until the rice absorbs the liquid but is only half cooked (watch it carefully so it does not stick to the pot).

When filling the leaves, keep the shiny side of the leaf on the outside. Put 1 teaspoonful of filling in the center of the leaf and fold the sides up over it, covering it, then roll it up like a cigar. Lay the stuffed leaves on a pot (open side down so they do not swell open) in even, tight rows. When one layer is completed, make a second layer on top of the first, or a third layer, if necessary. Lay a plate directly on the top layer of dolmathes. Add enough water to the pot to half cover the stuffed leaves, and add the lemon juice. Cover the pot; cook until the liquid has been absorbed and only a slight amount of oil remains (this should take about 45 minutes). Serves 6 to 8.

NOTE: Although these are usually served cold with wedges of lemon, they can also be served hot with Avgolemono Sauce. During the cooking, you may add pine nuts, and/or raisins.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


GREEK COOKING GLOSSARY



  • Avgolemono - The best-known Greek sauce. Made of eggs and lemon juice, and used to flavor soups, meats, and vegetables.

  • Baklava - A favorite Greek pastry. Crisp phyllo pastry filled with nuts and dripping with honey syrup.

  • Bourekia - Meats or vegetables wrapped in phyllo pastry. Smaller versions are called bourekakia.

  • Copenhagen - A dessert named in honor of King George I of Greece, who had been a Danish prince.

  • Dolmathes - Stuffed grape leaves. Filled with either meat or rice and served hot or cold, with or without avgolemono.

  • Feta - Best known of the Greek cheeses. Made of goats' milk.

  • Fide (Fidelo) - A very fine egg noodle. Sold here a fidelo, fidilini, etc.

  • Floyeres - Phyllo pastry having a long, flutelike shape.

  • Giouvetsi - Greek casserole.

  • Clyko - The word means "sweet" and is used to refer to spoon sweets.

  • Grapevine leaves - Used for preparing dolmathes. Sold in this country in jars, already prepared for use, just rinse before using.

  • Halvah - Dessert made with farina.

  • Imam baldi - A real treat of eggplant and trimmings. Legend has it that in imam (high priest) fainted in delight when served this. Other legends say he fainted at the cost of the amount of oil used.

  • Kasseri - a firm table cheese. Used as a grating cheese. You may substitute Parmesan or Romano cheeses, but these have a stronger flavor.

  • Kataife - Available in Greek pastry or specialty shops. Some people substitute shredded wheat for it with fairly good results.

  • Kefalotiri - A hard cheese very similar to Parmesan.

  • Kimino - Cumin seed. Not too well known but easily available in this country. You will find many uses for its unusual flavor.

  • Lathera - Foods braised in oil, and served in the same oil.

  • Mahlepi - An unusual spice. Must be ground before using. Found in specialty shops.

  • Mastiha -A mild cheese similar to cottage and ricotta cheeses.

  • Mortadella - A salami.

  • Ouzo - A clear liquor flavored with aniseed. Very potent - few can drink it straight. Mix with cold water and it becomes cloudy.

  • Pantespani - Greek sponge cake.

  • Pastes Sardelis - Salt-packed anchovies, served cleaned, and with oil and vinegar.

  • Paximadia - Biscuits served with coffee or tea.

  • Phyllo - a strudel-like pastry dough available in specialty shops.

  • Pilafi - Cooked rice.

  • Renga - Smoked herring.

  • Retsina - National wine of Greece. Resinated drinks are quite unusual and one must acquire a taste for them. Don't feel bad if you cannot.

  • Rizi - Raw rice.

  • Skordalia - Famous Greek garlic sauce. Very, very powerful. Not to be eaten before a theatre engagement or any social event - unless everyone else has eaten it, too.

  • Tarama - Carp roe.

  • Trahana - A homemade noodle used in soups and stews. Now available commercially in specialty shops. Substitute semolina if trahana is unobtainable.

  • Vissino - Sour cherries in a delicious preserve.

  • Vissinada - Sour-cherry preserves mixed with iced water for a cool summer drink.

  • Zampon - Ham.

Wednesday, August 1, 2007

Cooking Terms

I thought this might be handy for some folks. Found these cooking terms in the cook book '100 Years of Recipes and Remembrances'.

  • Au gratin: Topped with crumbs and/or cheese and browned in oven or under broiler.
  • Au jus: Served in its own juices.
  • Baste: To moisten foods during cooking with pan drippings or special sauce in order to add flavor and prevent drying.
  • Bisque: A thick cream soup.
  • Blanch: To immerse in rapidly boiling water and allow to cook slightly.
  • Cream: To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.
  • Crimp: To seal the edges of a two-crust pie together by pinching them at intervals with the fingers or by pressing them together with tines of a fork.
  • Crudites: An assortment of raw vegetables that is served as an hors d'oeuvre, often accompanied by a dip.
  • Degrease: To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed.
  • Dredge: To coat lightly with flour, cornmeal, etc.
  • Entree: The main course.
  • Fold: To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. A spatula is used to gently bring part of the mixture from the bottom of the bowl to the top. The process is repeated, while slowly rotating the bowl, until the ingredients are thoroughly blended.
  • Glaze: To cover with a glossy coating, such as melted and somewhat diluted jelly for fruit desserts.
  • Julienne: To cut vegetables, fruits, or cheeses into match-shaped slivers.
  • Marinate: To allow food to stand in liquid in order to tenderize or to add flavor.
  • Meuniere: Dredge with flour and sauteed in butter.
  • Mince: To chop food into very small pieces.
  • Parboil: To boil until partially cooked; to blanch. Usually final cooking in a seasoned sauce follow this procedure.
  • Pare: To remove the outermost skin of a fruit or vegetable.
  • Poach: To cook gently in hot liquid kept just below the boiling point.
  • Puree: To mash foods by hand by rubbing through a sieve or food mill, or by whirling in a blender or food processor until perfectly smooth.
  • Refresh: To run cold water over food that has been parboiled in order to stop the cooking process quickly.
  • Saute: To cook and/or brown food in a small quantity of hot shortening.
  • Scald: To heat to just below the boiling point, when tiny bubbles appear at the edge of the saucepan.
  • Simmer: To cook in liquid just below the boiling point. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.
  • Steep: To let food stand in hot liquid in order to extract or to enhance flavor, like tea in hot water or poached fruit in sugar syrup.
  • Toss: To combine ingredients with a repeated lifting motion.
  • Whip: To beat rapidly in order to incorporate air and produce expansion, as in heavy cream or egg whites.

Tuesday, July 31, 2007

Honey Boy Alaska Salmon Patties

I know, it has been a couple of days. Forgive me. Both my grandbabies were sick & I cought the bug to. Not easy taking care of little ones when your sick also. Well, I raised these babies from babies and they have lived with me since birth on the exeption of Laila who lived with me since she was 6 weeks old. I attended the birth of my second grandbaby Madison (Madie). My daughter works a full time job, and attends college full time, so they are my babies. :) Sadly, though, my daughter will be moving out of town when she graduates on August 10, 2007 which is a few days away. They are headed to South Carolina to visit her real dad for a week then they are coming back to get ready to move.
This is breaking my heart as I love my grandbabies dearly & it will be like losing a limb or a part of my heart. I will have to adjust to cooking for two instead of 4 from now on.

On with the recipe.....(which I got of a label from a can of Pink Salmon)

1 can (14.75 oz.) Honey Boy Pink Salmon
2 cups soft bread crumbs
1/3 cup finely minced onion
1/4 cup milk
2 eggs
2 tablespoons minced parsley
1 tablespoon lemon juice
1/4 teaspoon each of salt & dill weed
Dash of pepper

Drain salmon, reserving 2 tablespoons liquid; flake. Combine all ingredients including the 2 tablespoons of liquid. Shape into 8 one inch thick patties. Pan-fry on both sides in 2 tablespoons oil or butter until golden brown.

Saturday, July 28, 2007

Pork Tenderloin Cubano with Mango Mojo

I don't usually put recipes in here that I get from my email, but this one looked really good, and the name was funny, on the exception of the 'pork', which we don't eat. I will have to ponder on what to substitute for the pepperoni and the chorizo etc. Since my husband is Mexican, he loves Chorizo, well, so do I. But because of his heart surgeries, we had to make some major changes to his diet, and I followed, as well as a religious thing (at least on my part, not his). Since this is a Cuban recipe, I want to tell you, I feel sorry for the Cubans, when Castro took over, he stole my Uncles land and imprisoned him and killed him. We still haven't gotten over the hurt from that. I am a forgiving person.


Get ready for some mojo magic as you prepare this sophisticated and festive dish!

Prep Time: 20 min. - Cook Time: 30 min. - Stand Time: 10 min.


Ingredients:
1 whole pork tenderloin (1 1/2 lb.), butterflied
1 cup Pace® Chunky Salsa or Chipotle Chunky Salsa
7 1/2 oz. cooked chorizo sausage or pepperoni, chopped (about 2 cups)
1/2 cup Pepperidge Farm® Garlic Herb Croutons, crushed
1 cup orange juice
3 tbsp. chopped fresh cilantro leaves
2 tbsp. packed brown sugar
1 ripe mango, peeled, seeded and chopped (about 1 1/2 cups) Directions:


1. Put the pork between 2 sheets of plastic wrap. Working from the center, pound the pork flat into a 14 x 6-inch rectangle. Remove the plastic wrap. Stir 1/2 cup of the salsa, the chorizo and croutons in a medium bowl. Spread the chorizo mixture lengthwise down the center of the pork. Fold the sides over the filling to form a 14-inch long roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.

2. Add the remaining salsa, orange juice, cilantro, brown sugar and mango to an electric blender or food processor container. Cover and blend the mixture until it's smooth and pour into a 10-inch skillet. Heat over medium-high heat to a boil. Reduce the heat to medium-low. Cook and stir for 20 minutes or until the sauce thickens.

3. Lightly oil the grill rack and heat the grill to medium. Grill the pork for 20 to 30 minutes or until cooked through but slightly pink*, turning the pork over halfway through cooking. Remove the pork from the grill and let stand 10 minutes. Thinly slice the pork and serve with the mango sauce. Serves 6.


TIP: * The internal temperature of the pork should reach 155°F. During the standing time the temperature will continue to increase to 160°F.


For a milder flavored sauce, an equal amount of chopped parsley can be substituted for the cilantro.

Friday, July 27, 2007

Poor Kitty, Chocolate Chip cookies & todays Saturn front porch weather pic.

This picture is of one of many kitty cats that people dump off at our place when they don't want them anymore. This kitty must have belonged to someone at sometime, because this one let me pet her/him. I tried putting food in a bowl, but she wouldn't eat it, so I put it straight on the floor and she ate it. As long as she is here, I will take care of her, as well as my Dad, who is a Great Grandpa. My Dad & Mom live next door. So far to date this year, my Dad has taken a total of 18 cats to the vet to get them shots and fixed at his own expence. It is costly for him but necessary. These cats stay around our property and we feed them and keep fresh water for them all. Two cats are allowed in Dads house, and one cat is allowed in my house. The one I have, I adopted from the shelter in the next town over and his name is Panther. Solid black and loveable as can be.
We see people late in the evening stopping near our cattle guard at the end of the road, dumping pets off because they don't want to bother with them any more, or they move, and can't have pets in their new house. It is sad because they do not know how to survive in the wild. Where we live is a rural area and pretty much some wild country. I think the cats have a connection with one another to. Like if one is dumped off, the other cats will go fetch it and bring it or show it our house to get food and care.
This becomes a burden on my fathers pocket book as he is on a fixed income and my Mom is handicapped and can't take care of herself. My husband and I help out as much as we can in feeding the animals and caring for them. I can not afford to take them all to the vet, so when this problem gets out of our hands, I don't know what will become of the kitties.
The kitty you see below is a new one that showed up and is bone thin. Then one of my other favorites is a crosseyed white cat, with two different colored eyes and a deformed ear. The other cats will let it eat last, but she looks healthier than it when she first showed up here. She was half dead and near starved to death. Now she is thriving here at our place. Then there is the siamese cat. Wow, this one had some problems to, and is the shy one. She is thriving as well and is getting more weight on her.
Another one of my favorites was a cat I called 'Fang'. She sadly passed away. I had never seen a cat with fangs that hung down her face, but this one did. She had ran off and was bitten by some animal or something, and she could not survive it and passed away. On the back part of our property, we started having little animial cemetery and have two cats, one kitten, and three dogs buried there. One dog was a dog we raised from a pup and she was hit by a car. Her name was Sunshine and I miss her even today. The other two are dalmations that belonged to my sister Wendy. Denae' died of old age, and she has my angle tomb stone for her little head stone. I had that made for me for when I die, but my sister and all of us were so sad about her passing, I gave it to her. The other dalmation died of old age also.
Sadly, I have one other dog of my own and her name is Sissy. She is about 15 or 16 yrs old and grew up the better part of her life with my children, growing up together. She isn't looking to good these days and is not as active as she used to be. She used to howl with me, and now she can't howl anymore. She alsow loves to go 'bye bye' and when you say, "Sissy, want to go bye bye", she runs to the car. Now she just lays there and looks at me.



What your seeing, is what your seeing. This is todays front porch pic. here in Saturn, Texas. It sort of reminds me of a story my sister told me about when she was in England. She was able to go to England and Germany many years ago. She was walking in the rain with no hat or umbrella and people were looking at her like she was crazy. But, she was loving it. She said, "I can't believe it, I am walking in the rain in England.". Must have been something. My little sisters name is Wendy and she is a huge fan of Princess Diana and the Queen and the all the monarchy. I am also.

Todays recipe came from the back of a blonnet Butter box. NOt sure if Blue bonnet is actually 'butter' or not....

BLUE BONNET CHOCOLATE CHIP COOKIES

2 1/2 cups all-purpose flour
1 tsp baking soda
3/4 cup Blue Bonnet stick, melted and cooled
1 1/2 cups brown sugar
1 egg
2 tsp vanilla extract
1 cup semi-sweet chocolate chips.



  1. Preheat oven to 350 degrees

  2. Combine flour and baking soda. Set aside

  3. In a large bowl, combine melted Blue Bonnet and brown sugar. Mix well. Stir in egg and vanilla extract until well blended. Add flour mixture and stir until just combined. Stir in chocolate chips.

  4. for each cookie, drop a heaping tablespoon of dough onto a cookie sheet, leaving about 2 1/2 inches between each. Bake at 350 degrees for 9 to 11 minutes or until edges harden and centers are still soft.

Thursday, July 26, 2007

Newest Front Porch pic of sky in Saturn, & the apron I made my grandbaby.




These clouds popped up today and looks like we will be getting more rain here in Saturn, Texas.
The temperature dropped lower. It is now 84 degrees and we are not having much of a summer. Some big fat white mushrooms are growing out here now also, and I wonder if I can eat them or if they are poisonous.
This next picture is of Laila, my grandbaby, I made her an apron to help me cook & clean. You would not believe how much help she is. :) When she puts this apron on, I can get her to pick up her toys with no problem. She loves it. Grandma loves you baby.

CHICKEN CACCIATORE


I am a dork. I woke up this morning thinking the tea was all gone from the refrigerator and made a new pot. Went to the refrigerator to get the tea picture, and found it half full. Go figure! So I added the new brew to it & now I have some strong tea, which is good by me as I like it. I hear the t.v. broadcasting another bomb threat at an airport. My Grand baby is talking WAY to loud today for some reason and it is bothering my ears. That's funny cause I am partially deaf.

The recipe below I got off a plastic bag of Hill Country Fare Young Chicken Boneless Skinless Chicken Breasts. I am making this for supper tonight. :)


1 tbl. Veg. oil

2 pounds (2-3 pieces) Chicken Breasts, thawed & cut in half

1 cup chopped Green Bell Pepper

1 1/2 cups chopped onion

3 cloves garlic, peeled & chopped ( I use my Scandinavian garlic mincer)

1 can (23oz) chopped black olives

1 can (8 oz) Tomato sauce

1 can (26oz) Pasta sauce


Heat oil in a large skillet over medium heat. Brown thawed chicken for 10 minutes, turning once. Add bell pepper, onion, garlic and black olives; cook for 3 to 5 minutes or until tender. Stir in the tomato sauce and pasta sauce. Simmer on medium-low heat for 35-40 minutes or until chicken is done. Season to taste. Serve over hot, cooked rice or pasta, if desired. Makes 6-8 servings.

Wednesday, July 25, 2007

Storms coming!! A pic from my front porch.


Looks like we are in for it again today here in Texas. I just took a shot from my front porch a view of the oncoming storm AGAIN. I don't mind the rain. But I have a feeling the earth is going through some major changes and the public should stock up for this coming winter.
Temp right now is 78.7 degrees, we are currently under ANOTHER flash flood warning. I live close to the Peach creek and also near possum trot run and they do have tendencies to over flow and flood. Please dear Lord, keep us safe here.



I was going to confess today, but I am truly to scared to. I can not bring myself to do it, and I hope you understand. Thats it. Finito, finished, done, over with. Rest assured I am not being abused nor am I hooked on any drugs. I may build up the curage later okay, right now, I cant.

Tuesday, July 24, 2007

Photos of some critters for Jungl to see



I had seen Jungls photos on his blog and wanted to share these two photos of a couple of critters living on my front porch and in my yard. Taken with a Samsung digital camera. (operator of camera is not a professional-that would be me)
In the one photo, is what I call a zipper spider and they get huge here in Texas. This one has been catching dirt dobbers near my wind chimes. In the other photo, is a green grasshopper, because of the rain, this one has become extremely overweight and fat. You may need to look closely.
I am not good at taking pictures but I hope you like these. You can go to Jungl's web page and see some extraordinary photos he has taken. Cheers to you my friend. :)

http://blog.thomaslaupstad.com/

FOODS IN BLOOM

I found this article I had cut out of the August 1995 Country Homes magazine. It was so interesting that I want to share it. Also, tomorrow I will be making a really HUGE confession to you all. I will also be posting photos, so I hope you book mark it for the big confession tomorrow. It is about a problem I have had for years, and the time to come out with it, now. The reason I have to wait until tomorrow? My cameras batteries need charging. So, I will really be needing some help, as well as some encouragement and advice as to what to do. But please, before you make judgements toward me, please read the whole article tomorrow, before you do. Actually, I don't want negative criticism, just positive, as it will not be easy for me.



On with the article....



Take a bite of marigold muffins, and the sunny essence of summer butters your taste buds. Sip jasmine-laced punch and taste the soft perfume of flower petals. Whether you savor candied violets, hibiscus sorbet, or lavender mousse, you'll be indulging in the ancient pleasures of edible flowers.

Indeed, centuries before blossoms were appreciated for their beauty, they were prized for their delectability. In cultures as diverse as pre-Christian Rome, dynastic China and imperial Persia, flowers were a culinary staple. Not until the Industrial Revolution, when technology made more foods widely available, did the taste for flowers fade.

In the current climate for healthful eating, edible flowers have blossomed anew. Harvested from ornamentals, herbs, and vegetables, flowers now flavor appetizers, salads, soups, main dishes, and desserts. Flowers can be candied, jellied, pickled, deep-fried, sauteed, steamed, and stuffed.

Crystallize pansy and apple blossoms with egg white and sugar for cake decorations. Dip Acadia and elderberry flowers into batter for fritters and use hollyhocks as colorful cups for dips and seafood salads. Fill squash blossoms with any savory mousse and brew teas by steeping chamomile or rosemary in boiling water.

Flower cookery can be as simple as strewing basil blossoms atop sliced tomatoes, spooning scented-geranium leaves into the sugar bow, floating garlic chive rosettes in vinegar, or topping fruit with pineapple sage trumpets. Fold bee balm into soft butter or cheese for a spread, mix roses into cookie dough, and sprinkle calendula on pasta, rice and eggs.

Some blooms, such as woodruff and hoeysuckle, are sweetish; others, such as nasturtium and arugula, are pungent. Day lilies hint of chestnut, gladiolus's taste like lettuce, and tulips like asparagus. Borage is cool as cucumber, carnations spicy as cloves.

Experimentation is tempting, but first be sure the flower is edible. Many specimens, including foxglove, iris, daffodil, and sweet pea, are poisonous by nature. Also, those grown for the florist trade usually are toxic from pesticides and other harmful chemicals used in greenhouses and nurseries. If you are uncertain, consult poison control centers, horticultural organizations, or reliable reference books. The best bets are to raise flowers organically and obtain plants from specialty growers or garden catalogs. Edible flowers also are turning up at gourmet grocers, farmer's markets, and supermarkets.

It's little wonder that cooks are clamoring for these natural ingredients that are both traditional and novel.



BOOKS ON EDIBLE FLOWERS


  • Edible Flowers: From Garden to Palate, by Cathy Wilkinson Barash, Fulcrum Publishing, Golden, Colorado, 1993.

  • Flowers in the Kitchen, by Susan Blesinger, Interweave Press, Loveland, Colorado, 1991.

  • Taylor's Pocket Guide to Herbs and Edible Flowers, edited by Ann Reilly, Houghton Mifflin Co., Boston, 1990.

  • Cooking with Flowers, by Jenny Leggatt, Balantine-Fawcett-Del-Rey-Ivy Books, New York, 1987.

  • Edible Flowers, by Claire Clifton, McGraw-Hill, New York, 1984.

  • The Forgotten Art of Flower Cookery, by Leona Woodring Smith, Harper & Row, New York, 1973.

  • A Feast of Flowers, by Francesca Tillona and Cynthia Strowbridge, Funk & Wagnalls, New York, 1969.

Recipes with edible flowers


Try these recipes from Lane Furneaux, author of Heavenly Herbs, Love Letters Edition (Ladybug Press, Dallas, 1994.)


LAVENDER COOKIES


1/2 cup shortening


1/2 cup butter


1-2 fresh-snipped lavender leaves


2 1/4 cups all-purpose flour


1 1/2 cups sugar


2 eggs


1 tsp. baking powder


1 tsp. vanilla


Sprinkling of lavender blossoms


In a mixing bowl beat shortening, butter, and lavender leaves with electric mixer on medium to high speed for 30 seconds or until softened. Add about half of the flour, the sugar, eggs, baking powder, and vanilla. Beat until combined, then beat or stir in remaining flour. Gently stir lavender blossoms into mixture.


Drop dough from teaspoon 2 inches apart onto ungreased cookie sheet. Bake in 375 degree oven for 8 to 10 minutes or until edges are golden. Remove cookies and cool on wire rack. Makes about 40 cookies.



  • Article was originally written by Rosemary G. Rennicke



Monday, July 23, 2007

DECORATE LIKE A PRO

Technorati Profile
Interior and funishings designer Charlotte Moss gives step-by-step decorating advice in her latest book, Creating a Room, Penquin Books, New York, 1995. Some of her tips:
  1. Group items for more impact.
  2. Collections needn't be big-as few as six pieces can make an attractive vignette.
  3. Let larger items be the backdrop for smaller things.
  4. Take your porcelain out of the cabinets and display it on walls.

ART OF COLLECTING

To tell the truth

Between 1983 and 1991, fake English pottery- from figures to candlesticks- entered the antiques market. Said to date between 1740 and 1798, the items had been distressed to imitate age and use. Many were handled by respected dealers and auction houses.

Twenty-six fake pottery pieces from teh collection of Mr. and Mrs. Henry H. Weldon, paired with 30 originals from the Colonial Williamsburg Foundation, make up teh exhibit "Designed to Deceive: English Pottery Fakes" on display at DeWitt Wallace Gallery in Williamsburg, Virginia, through 1995.

Books on fakery: Fabulous but Fake, Vol 1, by Norman S. Young, Fake Publications, Inc., Albany, New York, 1993.

Fake, Fraud, or Genuine?, Myrna Kaye, Bulfinch Press, New York, 1991.

TACO SOUP


This recipe I got from a recipe book called '100 Years of Recipes & Remembrances- First Baptist Church Boerne, Texas'. It was contributed by Peggy Robinson. The cookbook is copyrighted 1999.


2 lbs. ground beef

1 med. onion, chopped

2 (14 1/2 oz.) cans diced tomatoes, undrained

1 can Ro-Tel tomatoes and green chiles, undrained

1 can whole kernel corn, undrained

1 can pinto beans, undrained

1 can Ranch-style beans, undrained

1 pkg. dry taco seasoning mix

1 pkg. dry original Hidden Valley Ranch dressing mix


Brown ground beef with onion. Drain off excess fat. Put ground beef, onion and all remaining ingredients in a slow cooker and simmer 2 hours or longer. The longer it simmers, the better the seasonings are mixed. You do not need to add water to the soup, although you can rinse out the bean cans with a small amount of water and add to soup if desired. If you do not have a slow cooker, use a Dutch oven over very low heat, stirring often. Freezes well.

Sunday, July 22, 2007

SOME OLD FASHIONED HERBAL REMEDYS TO CURE YOUR AILMENTS.

As a youngster, I recall my Grandmothers, one who hailed from Sweden, the other, Pennsylvania... and their remedies for cures and ailments. My Swedish grandmother would put mint in tea that she grew outside near the house, so did my Pennsylvania grandmother. Honeysuckles scented the yard at Grandma's house along with other things a kid would have no problem sniffing, smelling or tasting. I would always get the warning though, "Don't touch those red berries, they are poisonous.". There was ALWAYS aloe Vera in every house for burns, and also because they were easy and low maintenance to take care of, and looked nice.

Who out there now, can tell their children what is poisonous and what is not? We aren't in tune with mother nature like we used to be. I am though. I have pomegranate trees, plum trees, wild mustang grapes, honeysuckles, and many more things for my grand babies to test and taste. I also know what not to test or taste. Start a small corner herb garden for you children or grandchildren and teach them about the nature that the good Lord gave us. Here below, I posted some good remedies.

DUAL-PURPOSE TEA

Sipping this infusion will relieve nausea and stomach upset, and lessen menstrual cramps. Do not drink more than 2 cups a day. 2 teaspoons dried German chamomile flowers1 cup boiling water Steep the flowers in the boiling water, covered, for 15 minutes. Strain, then slowly sip the infusion.
--------------------------
Infusions
A standard infusion is prepared by adding 1 to 2 teaspoons of dried herb (or 2 to 4 teaspoons of fresh herb) to a cup of boiling water. Infuse for 10 minutes before straining. If the herb is left too long, the infusion will become bitter. It's best to use a ceramic pot with a lid.
The standard dosage is one cup three times a day. It may be taken hot or cold, but infusions prepared for colds and flu should be taken hot. Never prepare the infusion more than 24 hours in advance.

Saturday, July 21, 2007

DUTCH BABY


For my birthday, (which is in Feb. by the way) my daughter bought me a new cast iron skillet. For Mother's Day, she bought me 'The Cast Iron Skillet Cookbook - Recipes for the Best Pan In Your Kitchen by Sharon Kramis & Julie Kramis Hearne'. I always love cooking in my cast iron skillets and dutch ovens. It gives me the feeling of tradition and days gone by. I don't use Teflon pots and pans, because over time, they start to flake off and it worries me that some of that Teflon will end up in the food I am cooking and possibly be harmful to my family. So, Teflon is a no-no in my house. I stick with traditional old time cookware. Although I am not selling my own cookbook that my daughter got me, you can purchase one here if you like... They start from $11.53 and can go as high as $16.95 depending on who you buy it from... http://www.discountbeautyproductgiftwagon.com/shop/amazon_products_feed.cgi?Operation=ItemLookup&ItemId=1570614253 and now, on to the recipe.


This is a recipe meant for the cast iron skillet. Just a few ingredients produce an amazing puffed pancake that looks as though it might rise right out of the pan. We like to serve this puffed pancake on lazy Saturday mornings and, even more, we love getting it served to us on Mother's Day.


MAKES 2 SERVINGS


2 tbs butter

4 extra-large eggs

1/2 cup all-purpose flour

1/2 cup milk


TOPPING

3 tbs butter

Juice of 1 lemon

1/2 cup powdered sugar


Preheat the oven to 425. To make the Dutch baby, melt the butter in a 12-inch cast iron skillet over low heat. Mix the eggs, flour, and milk in a blender on medium speed until just blended, 5 to 10 seconds. Pour the batter into the skillet with the melted butter.


Place the skillet in the oven and bake until the top puffs up and is lightly golden, about 25 minutes.


To clarify the butter for the topping, melt it over low heat in a small saucepan. Skim off and discard the foam. Remove from the heat and let stand until the solids settle, about 5 minutes. Pour through a strainer into a glass measuring cup.


When the Dutch baby is done, drizzle the clarified butter over the top, then sprinkle with the lemon juice and dust with the powdered sugar. Cut into six wedges and serve immediately.

Thursday, July 19, 2007

SPINACH SOUFFLE CALZONE

This recipe I clipped from the April 20, 2004 edition of Family Circle. I remember when Calzones became popular here in America. I believe it was in one of the Seinfeld comedy shows when the world over was making Calzones. LOL. I had heard of them before that, but never had made one. This recipe is an easy one to make, and I love spinach and hope you all do to. I think the spinach is safe to eat now, isn't it?? In this recipe, I substituted turkey for the ham as we do not eat pork.


1 package (12 ounces) frozen spinach souffle, thawed in refrigerator overnight

1/4 pound sliced cooked ham, coarsely chopped

1/2 cup shredded Swiss cheese (2 ozs)

1 tube (10 ozs) refrigerated pizza crust


Heat oven to 400 degrees. Coat baking sheet with nonstick cooking spray. In large bowl, combine thawed spinach souffle, ham and cheese

Unroll tube of refrigerated pizza crust into 10-inch square; if necessary roll out with rolling pin. Cut into four 4-inch squares. Spoon 1/2 cup spinach mixture onto each square; spread into a triangle to cover half. Fold dough over filling to form triangle. Roll edge over once to seal. Invert onto prepared baking sheet. with fork, press edges to seal. Repeat with remaining filling and dough.

Bake in 400 degree oven until calzones are browned and filling is hot, about 20 minutes. Let stand 5 minutes before serving.

Wednesday, July 18, 2007

RABBIT MARINATED IN CIDER & PEPPERCORN


Moist and faintly spicy, the rabbit is garnished with buttery-tasting apple slices.


1 2lb rabbit, cut into 6 serving pieces

1 cup apple cider

2 tbsp. Dijon mustard

2 tbsp. green peppercorns

1 1/2 tbsp. chopped fresh thyme leaves plus more for garnish or 1 tsp. dried

1 tbsp. crushed peppercorns

1/2 tsp. crushed red-pepper flakes

2 tsp olive oil plus more for oiling roasting rack

1 firm apple, unpeeled

1 tbsp. fresh lemon juice

2 tsp. butter

1 tbsp. brown sugar


Place rabbit pieces in a non aluminum shallow dish. In a small bowl, whisk together cider, mustard, green peppercorns, thyme, black peppercorns and red pepper flakes and pour over the rabbit, turning to coat well. Cover and marinate in the refrigerator for 24 hours, turning occasionally.

Preheat oven to 450 degrees. Brush marinade off the rabbit pieces, reserving it. Heat oil in a nonstick skillet over medium-high heat, and sear the rabbit pieces for 1 to 2 minutes per side, or until lightly browned. Place them on a lightly oiled rack in a roasting pan. Roast for 35 to 40 minutes, basting occasionally with the reserved marinade, until the juices run clear when the rabbit is pierced with a skewer.

Meanwhile, core and slice apple into 1/2-inch slices. Toss with lemon juice. Heat butter in a nonstick skillet over medium heat. Add apples, sprinkle with brown sugar and cook for 3 to 4 minutes, or until golden, turning once. Arrange rabbit on a serving platter and garnish with apple slices and fresh thyme, if using. Serves 4.

Sunday, July 15, 2007

OATMEAL COOKIES


Here is a really good recipe from Woman's Day, August 1975. They used to have these little inserts in their magazine you could tear out with alot of recipes in them. Have the little children help you with these. Something children will always remember, is the time spent helping to make cookies in the kitchen. I made my granddaughter, Laila, a little apron to wear when baking or cooking. If she is picking up her toys and helping me clean, she runs for her little apron, and she is only three. :)



OATMEAL COOKIES



2 cups quick-cooking rolled oats

3/4 cup sugar

1/2 cup butter or margarine, melted and cooled

1/4 cup flour

2 egg whites, stiffly beaten



In mixing bowl stir together oats, sugar, butter and flour. Fold in egg whites until well blended; drop by heaping teaspoonfuls on greased cookie sheets. Bake in preheated 350 degree oven until golden, about 12 minutes. Remove to rack to cool. Store in airtight container. Makes about 3 dozen.

Wednesday, July 11, 2007

SMA KOTTBULLAR (SMALL SWEDISH MEATBALLS)

SMA KOTTBULLAR (Small Swedish Meatballs)

1 tbls butter
4 tbls finely chopped onion
1 large boiled potato, mashed (1 cup)
3 tbls fine dry bread crumbs
1 lb. lena ground beef
1/3 cup heavy cream
1 tea. salt
1 egg
1 tbls. finely chopped fresh parsley
2 tbls. butter
2 tbls. vegetable oil
1 tbls. flour
3/4 cup light or heavy cream

In a small frying pan, melt the tablespoon of butter over moderate heat. When the foam subsides, add the onions and cook for about 5 minutes, until they are soft and translucent but not brown.
In large bowl, combine the onions, mashed potato, bread crumbs, meat, cream, salt, egg, and parsley. Knead vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy. Shape into small balls about 1 inch indiameter. ARrange the meatballs in one layer on a baking sheet or a flat tray, cover them with plastic wrap and chill for at least 1 hour before cooking.
Over high heat, melt the 2 tbls of butter and 2 tbls. of oil in a heavy 10 - 12 inch skillet. Whe the foam subsides, add the meatballs, 8 - 10 at a time. Reduce the heat to moderate and fry the ballson all sides, shaking the pan almost constantly to roll the balls around in the hot fat to help keep their shape. In 8 - 10 minutes the meatballs should be brown on the outside and show no trace of pink inside when one is broken open with a knife. Add more butter and oil to the skillet as needed, and transfer each finished batch to a casserole or baking dish and keep warm in a 200 degree oven.
If the meatballs are to be served as a main course with noodles or potatoes, you may want to make a sauce with the pan juice. Remove from the heat, pour off all of the fat from the pan, and stir in 1 tbls of flour. Quickly stir in 3/4 cup of light or heavy cream and boil the sauce over moderate heat for 2 - 3 minutes, stirring constantly, until it is thick and smooth. Pour over the meatballs and serve.
If the meatballs are to be served as an hors d' oeuvre or as part of a smorgasbord, they should be cooked as above, but formed into smaller balls and served without the suace.

Tuesday, July 10, 2007

SILLSALLAD (Herring Salad in Sour Cream Sauce)

One of the finest seafood treats of Scandinavia is smoked Baltic herring, and nowhere is it quite so delicious as on the Danish island of Bornholm. Here the herring are caught, cleaned and smoked on the same day, and then shipped by fast boat to Copenhagen, often arriving still warm, with juices and flavor intact. It is their tender fragility, however, that is the "Bornholmers" greatest drawback, for they do not travel well and must be sampled in Denmark or not at all.(recipe from the book,The Cooking of Scandinavia - Time Life Books)



SILLSALLAD


1 cup finely chopped herring (salt, matjes, pickled, Bismarck)

1/2 pound finely chopped cooked tongue or veal (optional)

1/2 cup finely chopped cold boiled potatoes

3 cups finely chopped apple, cored and peeled

1/3 cup finely chopped onion

1/2 cup finely chopped dill pickle

4 tablespoons finely chopped fresh dill

2 tablespoons white wine vinegar

Salt

Freshly ground black pepper


DRESSING

3 chilled hard-cooked eggs

1 tablespoon prepared mustard

2 tablespoons white wine vinegar

1/4 cup vegetable oil

2 to 4 tablespoons heavy cream


SAUCE

1 cup sour cream

3 tablespoons beet juice

1/2 teaspoon lemon juice


In a large mixing bowl, combine the finely chopped herring, optional meat, potatoes, beets, Apple, onion and pickle. Mix three tablespoons of the dill with the vinegar, and add salt and pepper to taste. Pour over the salad ingredients and toss gently with a wooden spoon.

DRESSING: Remove the yolks from the hard-cooked eggs. Mince the whites and set them aside. Force the yolks through a sieve into a small bowl with the back of a large spoon, then mash them to a paste with the tablespoon of prepared mustard. Gradually beat in the vinegar and oil, then the cream, a tablespoon at a time, until the sauce has the consistency of heavy cream. Pour over the salad, mix lightly but thoroughly, cover, and chill for at least two hours.

Just before serving, transfer the salad to a large serving bowl or platter and sprinkle it with the minced egg whites and the remaining chopped dill.

SAUCE: Stir the beet and lemon juice into the sour cream until it is smooth and well blended. Pass this sauce separately.