Sunday, November 24, 2013
Sunday, October 13, 2013
Well, another chili cool off has come and gone. There were 12 of us this time. So completion was a bit stiffer, but we have another success, and another award.
Sunday, September 22, 2013
Wednesday, September 18, 2013
"I''m never going to get this right". She picked up the dish and and scraped the contents down the garbage disposal.
Another attempt down the tubes. She looked at her recipe again. No one understood. No one would ever understand he obsession to make the ultimate cheese soufflé.
Saturday, September 7, 2013
1 cup brown sugar
1/3 cup flour
3 egg yolks
2 cups milk
2 tsp vanilla
.... And a mound of whipped cream
in saucepan, Melt butter until a light brown. Add brown sugar and flour, Mix untill well blended. In a small bowl blend milk, egg yolks and vanilla. Add milk beaten eggs and vanilla. Add egg mixture a little at a time so The eggs dont currdle Continue cooking until thick and bubbly. Pour into a pre-baked pie shell and cool. When ready to serve top with whipped cream.
Friday, September 6, 2013
Wednesday, July 24, 2013
I have some ideas for some different toppings. Try a taco dog, or a burrito dog, or maybe a pizza dog. Hot dog Nachos or that old childhood favorite hot dogs and spaghetti. Then there are chili dogs and Chicago dogs. How about a Hawain Dog? (add pineapple and sweet and sour sauce.)
Sunday, July 21, 2013
Sunday, July 14, 2013
Wednesday, July 10, 2013
- 1) To make the cake: In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder. Preheat oven to 350 F. Grease three 9 by 1-1/2 inch layer cake pans. Line with parchment paper. Grease paper and lightly flour pans. Set aside. In large bowl of electric mixer at high speed beat butter, sugar, eggs, and vanilla, scraping bowl occasionally, until light, about 5 minutes. At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat. Divide evenly into pans; smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Carefully loosen sides with spatula; remove from pans; cool on racks.
- To make the coffee mousse filling:
Saturday, July 6, 2013
Monday, June 10, 2013
1 tbl paprika
1 can fat free cream of chicken soup
1 cup light sour cream
2 bullion cubes
1/4 hot water
3 cups cooked rice
salt and pepper
2 Tablespoons olive oil
Add 2 tablespoons of olive oil to a large skillet. Add cubed chicken, selery, brocolli and salt and pepper. Saute for 10 mins.
Monday, June 3, 2013
1 1/2 chuck roast cut in small pieces
6 red potatoes, diced
8 oz frozen peas
1/4 large onion chopped
1 clove garlic minced
1 rib celery chopped
1 large carrot chopped
3 diced tomatoes, or 1 can of diced tomatoes
1/4 cup flour
Sift off the excess flour, and add the meat to a hot oiled deep skillet. Brown the meat on medium low. Take care not to burn the flour.
Meanwhile. to a small stock pot, add water bullion, and the all the veggies except the peas.
Bring to a simmer and add the meat. Let it continue to simmer until potatoes and carrots are tender.
adjust the seasoning with Worcestershire and steak sauce, and turn down to low. Continue cooking for 1 hour. Add the peas. cook for additonal
My favorite way to serve is with warm bread and a glass of cold cold milk. Enjoy
Sunday, June 2, 2013
Tuesday, May 28, 2013
Friday, May 24, 2013
My other Granny used to make Beef Stroganoff, and pour it over potatoes and noodles. So this was my young version.
Today it's a little more sophisticated, adding onion and garlic, steak. Sauce and Worcestershire sauce.
1 Lb ground beef
1/2 med onion
1 4 oz can of sliced mushrooms
1 Tbl garlic powder
1 Tbl steak sauce
1 Tbl Worcestershire
1 Tbl vinegar
1 can cream of mushroom soup
1/2 cup light sour cream
Brown the ground beef. Add salt and pepper, garlic powder, steak sauce, soup, mushrooms - including the juice, and Worcestershire. Let simmer while the noodles boil.
Fill a 2 quart sauce pan about 2/3 full of water, and bring to a boil. Add salt and 3 cups of noodles. I like rotini or egg noodles. Cook 8 minutes.
When the noodles are cooked, drain the water. Add the sour cream to the meat and mushrooms. Fold in well.
Serve over the hot noodles. Enjoy.
Thursday, May 23, 2013
Lunch with a cousin. It's called That Lebanese Place. It is in Springfield, Missouri in the historic district.
We lunched there last Saturday with cousin Jean. She is a kick.
So she took us, yours truly and the curmgeon, on a culinary journey to the middle east. Kabobs and hummus. Tabbouleh and baba ghanoush. Yum. And I'm the one who doesn't like eggplant.
This was a feast for the sences. Everything was so good. The ingredients tasted fresh and lovingly prepared.
If I am back that way. It will definitely be a stop over.
Oh, don't forget the baklava!
1 Can chick peas or white beans
1/3 Cup tahini (sesame paste)
3 cloves garlic
Drain the beans, but reserve the liquid. Add the garlic. Mash or blend well. I use a stick blender. Fold in the tahini, lemon juice and olive oil. If it is too think add some of reserve liquid. Salt to taste.
Before serving drizzle a little more olive oil and paprika.
Sunday, April 21, 2013
I am still in the gathering stage. The cousins have been wonderful pulling up all sorts of things from Chicken Spaghetti to Pink Stuff, and my Granny's Oatmeal Bread. Every time I get a new envelope in the mail it's like Christmas. hee hee.
Of course being a southern family, no cookbook would be complete without a Praline recipe. or Mom's Jambalaya. So I'll keep going here.
By the time our Reunion comes around in September, i should have a rough draft. Or, that's the goal anyway. Wish me luck. I have another cousin to ask.
Wednesday, April 17, 2013
1 pound lean ground beef
1/3 cup bread crumbs
2 tablespoons Italian seasoning
1/4 cup Italian cheese
2 tablespoons onion minced
2 cloves garlic minced
Makes 18 meatballs
Put all the ingredients in one bowl. Mix well. Pinch small amounts of the meat mixture form into a ball and add to a greased baking dish. Bake at 275 for 25 minutes until browned and cook through.
These are now ready for your favorite sauce. Enjoy
Sunday, April 7, 2013
3/4 cups brown sugar
3/4 cup sugar
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
12 oz Reese's peanut butter cups chopped fine
1 cup chopped pecans
Preheat the oven to 375.
Cream sugar and butter together until smooth with an eclectic mixer. Then add the vanilla and the eggs one at a time. blend 3 to 5 minutes. The batter should be smooth. Next and the salt, soda and 1/2 cup of the flour. Start the the mixer on low. Add the rest of the flour a little at a time--about 1/2 a cup. Mix for 3 to 5 minutes. Make sure the batter is smooth and soft. Stir in the peanut butter cups and the nuts. Mix with a rubber spatula until well mixed.
Spray the cookie sheets with cooking spray, then scoop out a teaspoon of the mixture, drop onto the cookie sheet. On a large cookie sheet put no more than 12. Space them about 1 1/2 to 2 inches apart.
Cook each pan for 10 minutes. let the pan cool for a few minutes then transfer to a cooling rack. Continue baking.
Enjoy with a nice cold glass of milk.
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