Here's What's Cook'n
Do you have any recipes you'd like to share ? I'll post them.
This page was created for HELPLESS GUYS to read & learn to fend & cook for themselves
but everyone can make these EZ recipes.
Lets start with the basics.... Peanut Butter & Jelly Sandwiches !
Mmmm, mmmm, good!
There were times when my Mother either had no idea what to fix for dinner or didn't want to fix dinner. Sometimes when Dad got home she would suggest having a Peanut Butter & Jelly Party an everybody in our house was okay with that ! We had a 4 slice toaster. That was hi-tech in those days.
You'll need Peanut Butter, Jelly, a knife for spreading the two on bread, the bread of your choice, a plate (so you don't leave crumbs all over) and a toaster (optional).
Lay your bread out on the plate and apply peanut butter on one slice and the jelly of your choice on the other. When done put the two pieces together facing each other. Now you've made your sandwich. You will survive.
You'll need Peanut Butter, Jelly, a knife for spreading the two on bread, the bread of your choice, a plate (so you don't leave crumbs all over) and a toaster (optional).
Lay your bread out on the plate and apply peanut butter on one slice and the jelly of your choice on the other. When done put the two pieces together facing each other. Now you've made your sandwich. You will survive.
Lets continue with the basic stuff .... Deli style sandwich or sub
Mmmm, mmmm, good!
I know this doesn't require any cooking unless you want your bread or bun toasted. You'll need a loaf of bread or buns of your choice, a selection of deli style meats, (ham, turkey, roast beef, salami etc) chopped Iceberg lettuce, sliced tomato, sliced red onion, dill pickles, Miracle Whip, American cheese, bag of chips and a cold drink
Lets open that bread or bun and smear some Miracle Whip on it first. Then we'll layer the meats in there. Now onion, tomato slices and pickles. Topped off with chopped lettuce. Put it all together and you've made yourself a meal.
You will survive.
Lets open that bread or bun and smear some Miracle Whip on it first. Then we'll layer the meats in there. Now onion, tomato slices and pickles. Topped off with chopped lettuce. Put it all together and you've made yourself a meal.
You will survive.
Graduating to Hotdogs...boiled, broiled or grilled !
Mmmm, mmmm, good!
Now that you've mastered the toaster, lets move on to the stove, oven, campfire or grill and make Hotdogs !
You need a heat source of your choice.
A pan with water if you're going to boil your dogs on the stove top. Use High Heat until it comes to a boil, then reduce your heat until done.
You'll also need a plate, hotdog buns and mustard (even Clint Eastwood knows you don't put ketchup on a hotdog !)
Cooking your dog over an open flame of a fire and you'll need a long pointed stick or a long fork to roast them with. If you're grilling have tongs handy to remove the dog from the grill top. Once done open your bun and squirt mustard on it and place the hotdog inside it and you're ready to eat.
As you get more advanced you can add baked beans, potato chips and a drink to this and create a platter.
You need a heat source of your choice.
A pan with water if you're going to boil your dogs on the stove top. Use High Heat until it comes to a boil, then reduce your heat until done.
You'll also need a plate, hotdog buns and mustard (even Clint Eastwood knows you don't put ketchup on a hotdog !)
Cooking your dog over an open flame of a fire and you'll need a long pointed stick or a long fork to roast them with. If you're grilling have tongs handy to remove the dog from the grill top. Once done open your bun and squirt mustard on it and place the hotdog inside it and you're ready to eat.
As you get more advanced you can add baked beans, potato chips and a drink to this and create a platter.
Who doesn't like Grilled Cheese ?
Mmmm, mmmm, looks good!
Have your griddle turned on or skillet heating up to 350 degrees or medium-high heat on the stove. Butter one side of your bread and put it butter side down on the hot surface to toast and put a slice of American Cheese on it. Then butter another slice of bread and put it on the opposite side of the first piece...butter side down. After a few minutes just flip one piece of bread on top of the other and you have yourself a perfect grilled cheese sandwich.
You can get fancy and add different types of cheeses to the sandwich and even some thinly sliced ham to make a hot ham & cheese sandwich.
You can get fancy and add different types of cheeses to the sandwich and even some thinly sliced ham to make a hot ham & cheese sandwich.
Burning Water !!!
I grew up in a different time. Mom and Dad both worked...sometimes different shifts, just to make ends meet. At a very early age I was taught responsibility...for myself and the family. I woke up to an alarm clock and was responsible to get myself up, clothed and to school on time. My first year at school I rode the bus, the second year I walked or rode my bicycle a few miles to school. When I came home from school, I was allowed to go out and play but couldn't have anyone in the house without a parent at home. Sometimes my older, Sister might be there...other times I was on my own. These days I would be called a, "Latch Key", child. I didn't mind, it was what the family needed and expected...and I did my part.
Part of my training was to be able to feed myself. Not just cold cereal or peanut butter and jelly sandwiches but to learn how to cook hot meals. Mom was there to show me the easy ways to cook. Remember, back in the late 50's and early 60's we didn't have microwave ovens and everything in ready to heat n eat packages !
We had an electric stove and oven with a broiler. I could scramble eggs, broil bacon or sausage and make what we called "Eye Poppers" which are a Bisquik mix, type of biscuit. I could make waffles and pancakes too. Not the kind you stick in the toaster ! I would make Old Fashioned Oatmeal and Cream of Wheat...and again, not the instant type. Non of that kind of stuff had been invented yet. We never fried any of our food in our house. We used the broiler (that simulates grilling) or the oven to roast or bake. I could take a frozen ground beef patty, ribeye steak or pork chop out of the freezer and put it in the broiler to cook and while that was cooking, I could mix up some instant mashed potatoes and open a can of vegetables or get some out of the freezer and put them in a pan of water on the stove and make myself a meal...if needed. All this at the age of 5-6 years old. As time went on I learned more and more from Mom and Dad.
My sister married and had a son and six months after his birth, divorced. My sister is a good person and provider but not so much for cooking. At the age of 3, my nephew was being taught how to cook for himself. Gran didn't want her only grandchild to starve to death... As the story goes, one night, after work, after picking my nephew up at the sitter's house and finally getting home...she plopped down on the couch and turned on the TV and just wanted to relax. Meanwhile, her son could be heard in the kitchen, rummaging around in the cabinets for pots and pans. She called out to him, "What are you doing Son?" He answered, "making supper!" "What are you making?" she asked...and he told her that he was broiling a ground beef patty, making some instant mashed potatoes and opening a can of peas and putting them in a pan to warm up. He was also going to have a glass of milk with his dinner. She asked if there was enough for her ? He replied that there was...and so the story goes...he fixed dinner for the two of them that night, at the age of 3, and poured the glasses of milk, while she relaxed on the couch. When Gran heard this story, she went ballistic ! She informed her daughter, in no uncertain terms, that "she" was the "mother" and "he" was the "child" and that "she" better make sure "she" took care of that baby and not the other way around !
As I have grown up, I have encountered many guys (some, my own friends) that say they don't know how to cook or they say, "I'd burn water". If their mothers, girlfriends or wives didn't fix them their meals or if they couldn't stop at a fast-food joint... they'd starve !
This is really a pet-peeve of mine. This is just lazy ! Some of these guys say they only know how to grill. Well...that's cooking ! It has never been explained to them that broiling is indoor grilling ! If you can grill, you can broil. Steaks, chops, burgers etc ! Burning water ???? Please !!!!
Is there a man out there that doesn't boast that they make pretty good chili ? If they're honest, they'll admit they're just lazy and would rather someone else do it for them. My mother use to say..."I don't care if it's a peanut butter & jelly sandwich...if someone else makes it for you, it just tastes better !" She's right ! But that doesn't mean you can't take care of yourself.
Why don't we teach our children some basic cooking skills.. without making a huge mess in the kitchen ? And if there is a mess, show them the proper way to clean it up. Teach responsibility... show a child how to make their bed and clean their rooms. Show an 8 year old how to mow grass, take out the trash and bring the cans in afterwards. Trust me...they can do it ! We did and we turned out pretty good, huh ? It's never too late. If a child shows an interest in something around the house, like cooking or yard work, show them how to do it properly. Don't tell them they're to young.
Just my opinion and experience.
Written by J.Scott Keniston
Part of my training was to be able to feed myself. Not just cold cereal or peanut butter and jelly sandwiches but to learn how to cook hot meals. Mom was there to show me the easy ways to cook. Remember, back in the late 50's and early 60's we didn't have microwave ovens and everything in ready to heat n eat packages !
We had an electric stove and oven with a broiler. I could scramble eggs, broil bacon or sausage and make what we called "Eye Poppers" which are a Bisquik mix, type of biscuit. I could make waffles and pancakes too. Not the kind you stick in the toaster ! I would make Old Fashioned Oatmeal and Cream of Wheat...and again, not the instant type. Non of that kind of stuff had been invented yet. We never fried any of our food in our house. We used the broiler (that simulates grilling) or the oven to roast or bake. I could take a frozen ground beef patty, ribeye steak or pork chop out of the freezer and put it in the broiler to cook and while that was cooking, I could mix up some instant mashed potatoes and open a can of vegetables or get some out of the freezer and put them in a pan of water on the stove and make myself a meal...if needed. All this at the age of 5-6 years old. As time went on I learned more and more from Mom and Dad.
My sister married and had a son and six months after his birth, divorced. My sister is a good person and provider but not so much for cooking. At the age of 3, my nephew was being taught how to cook for himself. Gran didn't want her only grandchild to starve to death... As the story goes, one night, after work, after picking my nephew up at the sitter's house and finally getting home...she plopped down on the couch and turned on the TV and just wanted to relax. Meanwhile, her son could be heard in the kitchen, rummaging around in the cabinets for pots and pans. She called out to him, "What are you doing Son?" He answered, "making supper!" "What are you making?" she asked...and he told her that he was broiling a ground beef patty, making some instant mashed potatoes and opening a can of peas and putting them in a pan to warm up. He was also going to have a glass of milk with his dinner. She asked if there was enough for her ? He replied that there was...and so the story goes...he fixed dinner for the two of them that night, at the age of 3, and poured the glasses of milk, while she relaxed on the couch. When Gran heard this story, she went ballistic ! She informed her daughter, in no uncertain terms, that "she" was the "mother" and "he" was the "child" and that "she" better make sure "she" took care of that baby and not the other way around !
As I have grown up, I have encountered many guys (some, my own friends) that say they don't know how to cook or they say, "I'd burn water". If their mothers, girlfriends or wives didn't fix them their meals or if they couldn't stop at a fast-food joint... they'd starve !
This is really a pet-peeve of mine. This is just lazy ! Some of these guys say they only know how to grill. Well...that's cooking ! It has never been explained to them that broiling is indoor grilling ! If you can grill, you can broil. Steaks, chops, burgers etc ! Burning water ???? Please !!!!
Is there a man out there that doesn't boast that they make pretty good chili ? If they're honest, they'll admit they're just lazy and would rather someone else do it for them. My mother use to say..."I don't care if it's a peanut butter & jelly sandwich...if someone else makes it for you, it just tastes better !" She's right ! But that doesn't mean you can't take care of yourself.
Why don't we teach our children some basic cooking skills.. without making a huge mess in the kitchen ? And if there is a mess, show them the proper way to clean it up. Teach responsibility... show a child how to make their bed and clean their rooms. Show an 8 year old how to mow grass, take out the trash and bring the cans in afterwards. Trust me...they can do it ! We did and we turned out pretty good, huh ? It's never too late. If a child shows an interest in something around the house, like cooking or yard work, show them how to do it properly. Don't tell them they're to young.
Just my opinion and experience.
Written by J.Scott Keniston
My Loaded Tuna Casserole or... Chicken or Crab Casserole !
Tuna Casserole
I take a half a bag of No Yokes Noodles and boil them in a pot of water until done. While they're boiling I put the following ingredients into a casserole dish.
1. can of Cream of Mushroom or Cream of Chicken or Cream of Celery Soup (your choice) I like Cream of Celery myself.
1. can of green peas (water drained off the peas)
2. cans of Solid Chunk Albacore Tuna (drained)
or you can use cans of Salmon, crab, leftover chicken, ham or a combination of any of these together.
Cracked Black Pepper to taste
Diced Red Onion to taste
Sliced Baby Carrots (as many as you want)
Shredded mozzarella cheese (a handful)
Diced Green Pepper to taste (optional)
After I dump the soup and peas into the casserole dish I grind some cracked black pepper over it, then I add the meat of my choice, diced red onion, sliced baby carrots, shredded mozzarella cheese and chopped green peppers, if you want a little added zip.
Mix these together well and add you hot noodles and mix it up more. Then cover with slices of American Cheese. You can bake it in the oven at 400 degrees for 25-30 minutes, until the cheese browns. This is what I call a loaded casserole. Mmmmmm, mmmm!
1. can of Cream of Mushroom or Cream of Chicken or Cream of Celery Soup (your choice) I like Cream of Celery myself.
1. can of green peas (water drained off the peas)
2. cans of Solid Chunk Albacore Tuna (drained)
or you can use cans of Salmon, crab, leftover chicken, ham or a combination of any of these together.
Cracked Black Pepper to taste
Diced Red Onion to taste
Sliced Baby Carrots (as many as you want)
Shredded mozzarella cheese (a handful)
Diced Green Pepper to taste (optional)
After I dump the soup and peas into the casserole dish I grind some cracked black pepper over it, then I add the meat of my choice, diced red onion, sliced baby carrots, shredded mozzarella cheese and chopped green peppers, if you want a little added zip.
Mix these together well and add you hot noodles and mix it up more. Then cover with slices of American Cheese. You can bake it in the oven at 400 degrees for 25-30 minutes, until the cheese browns. This is what I call a loaded casserole. Mmmmmm, mmmm!
My Chicken Quesadillas
Chicken Quesadilla
I take any chicken we have leftover and shred it for quesadillas. They are fast, easy and pretty good for a snack or meal.
I use Kroger's Value Burrito size flour tortillas
Chicken shredded (baked, roasted or fried)
Colby or Cheddar Cheese grated finely
Taco Seasoning of your choice
Salsa of your liking
Olive oil
Mix your taco seasoning with 6 tablespoons of water and stir it together very well.
Add your shredded chicken and mix well
Alternate plan...instead of salsa you can take red onion, red bell pepper and green onion and dice them all.
Put a little olive oil in a skillet and add you diced mixture and stir for 3-4 minutes.
I use a 12 inch skillet on medium heat on the stove and brush olive oil on one side of my tortilla and put oil side down in the skillet
Put a layer of shredded cheese over half of your tortilla
Add your shredded chicken over the cheese
Add your choice to salsa styles over the chicken and then another thin layer of cheese over that.
Flip the unused side of the tortilla over the mixture and allow it to melt and then flip the whole thing over and allow it to crispen and melt a little more before plating.
I use Kroger's Value Burrito size flour tortillas
Chicken shredded (baked, roasted or fried)
Colby or Cheddar Cheese grated finely
Taco Seasoning of your choice
Salsa of your liking
Olive oil
Mix your taco seasoning with 6 tablespoons of water and stir it together very well.
Add your shredded chicken and mix well
Alternate plan...instead of salsa you can take red onion, red bell pepper and green onion and dice them all.
Put a little olive oil in a skillet and add you diced mixture and stir for 3-4 minutes.
I use a 12 inch skillet on medium heat on the stove and brush olive oil on one side of my tortilla and put oil side down in the skillet
Put a layer of shredded cheese over half of your tortilla
Add your shredded chicken over the cheese
Add your choice to salsa styles over the chicken and then another thin layer of cheese over that.
Flip the unused side of the tortilla over the mixture and allow it to melt and then flip the whole thing over and allow it to crispen and melt a little more before plating.
My Stir-Fry Chicken with Brown Sesame & Ginger Sauce
My Chinese Stir-Fry
1 package of 3 boneless, skinless chicken breasts
1 can of sliced water chestnuts (drained)
1 Red Onion ( peeled &chunked up)
1/2 a can of Pineapple Chunks (if desired)
Ground Black Pepper to taste
Snow Peas & Baby Corn (if desired)
Green, Red, Yellow & Orange Bell Pepper (if desired)
Broccoli, bamboo shoots, water chestnuts & sliced carrots (if desired)
1 Tablespoon of Diced Garlic
1 Tablespoon (or so) of Ground Ginger
1/2 bottle of Kroger's Sesame & Ginger marinade
1/2 cup Brown Sugar (or so)
Sesame Oil (to coat the bottom of the wok as you stir fry the chicken)
2 cups of Minute Rice & 2 cups of water
1 Teaspoon of Corn Starch Water
I slice or cube my chicken and put it in a skilet or wok that is already heated and coated with sesame oil and begin cooking the chicken. As the chicken is cooking I make a pot of Minute Rice. Once the water for the rice has come to a boil I add the rice, stir it in throughly and cover take it off the burner to steam for 5 minutes or until the rest of the meal is prepared. Then I start slicing or chunking the onion and pepper and throw it in with the chicken. Then I add the Diced Garlic, Ground Black Pepper & Ginger and stir together as the chicken continues to cook. I'll open a can of Water Chestnuts and drain the water off and add them with any of the other mentioned vegetables you like and keep stirring. Then I add Kroger Ginger & Garlic Marinade and now reduce my heat to medium-low. I add 1/2 a cup of brown sugar (or more to taste) and stir it in. Then I take 2 teaspoons of corn starch in a cup with a little water and stir it up. I add the cornstarch mixture to the chicken, turn off the heat and stir until the sauce thickens. Serve over rice and have plenty of water on hand. This is delicious ! You can make this in under 30 minutes.
1 can of sliced water chestnuts (drained)
1 Red Onion ( peeled &chunked up)
1/2 a can of Pineapple Chunks (if desired)
Ground Black Pepper to taste
Snow Peas & Baby Corn (if desired)
Green, Red, Yellow & Orange Bell Pepper (if desired)
Broccoli, bamboo shoots, water chestnuts & sliced carrots (if desired)
1 Tablespoon of Diced Garlic
1 Tablespoon (or so) of Ground Ginger
1/2 bottle of Kroger's Sesame & Ginger marinade
1/2 cup Brown Sugar (or so)
Sesame Oil (to coat the bottom of the wok as you stir fry the chicken)
2 cups of Minute Rice & 2 cups of water
1 Teaspoon of Corn Starch Water
I slice or cube my chicken and put it in a skilet or wok that is already heated and coated with sesame oil and begin cooking the chicken. As the chicken is cooking I make a pot of Minute Rice. Once the water for the rice has come to a boil I add the rice, stir it in throughly and cover take it off the burner to steam for 5 minutes or until the rest of the meal is prepared. Then I start slicing or chunking the onion and pepper and throw it in with the chicken. Then I add the Diced Garlic, Ground Black Pepper & Ginger and stir together as the chicken continues to cook. I'll open a can of Water Chestnuts and drain the water off and add them with any of the other mentioned vegetables you like and keep stirring. Then I add Kroger Ginger & Garlic Marinade and now reduce my heat to medium-low. I add 1/2 a cup of brown sugar (or more to taste) and stir it in. Then I take 2 teaspoons of corn starch in a cup with a little water and stir it up. I add the cornstarch mixture to the chicken, turn off the heat and stir until the sauce thickens. Serve over rice and have plenty of water on hand. This is delicious ! You can make this in under 30 minutes.
Hitch'n Post style Chicken Dinner
Mmmm, mmmm, good!
We use to go to the Hitch'n Post for dinner sometimes and I would get their traditional boxed chicken dinner which was half a chicken (fried), cole slaw and what can only be described as a half of a brioche bun. As I would salt the chicken some of the salt would find its way into the nooks and crannies of the toasted bun. I love the taste of this salty bun as I ate my dinner.
I have never fried chicken but I will visit the Kroger Deli and buy a piece of fried chicken breast or a few chicken tenders, a container of Kroger Cole Slaw. I usually have hamburger buns at the house. I'll fix my plate and as I salt my chicken I will make sure some of the salt finds its way onto the bun to re-create that memory and taste. It is cheaper to buy an already cooked piece of chicken for a $1.98 and make your own meal at home than it is to buy un-cooked chicken and take it home to cook.
Back in the day, I would save my lunch money and stop at Kentucky Fried Chicken on my way home from school and buy a two piece snack pac which included a fried chicken breast and wing and a roll for $.55. I would go across the street and get a large soft drink and sit down and enjoy my lunch for fifty five cents.
I will grill, stir-fry and broil chicken but I never fry it.
I have never fried chicken but I will visit the Kroger Deli and buy a piece of fried chicken breast or a few chicken tenders, a container of Kroger Cole Slaw. I usually have hamburger buns at the house. I'll fix my plate and as I salt my chicken I will make sure some of the salt finds its way onto the bun to re-create that memory and taste. It is cheaper to buy an already cooked piece of chicken for a $1.98 and make your own meal at home than it is to buy un-cooked chicken and take it home to cook.
Back in the day, I would save my lunch money and stop at Kentucky Fried Chicken on my way home from school and buy a two piece snack pac which included a fried chicken breast and wing and a roll for $.55. I would go across the street and get a large soft drink and sit down and enjoy my lunch for fifty five cents.
I will grill, stir-fry and broil chicken but I never fry it.
Chicken Tenders Dinner fast becoming my favorite
Fried Chicken Tenders
Boneless, skinless, fried chicken tenders are a hit with me. I have to admit, I don't make them, I buy them from Kroger's and add my sides like the coleslaw, roll, maccaroni & cheese, mashed potatoes, any type of vegetable or even French Fries, makes up a nice plate dinner.
Baked, Broiled or Grilled Chicken
Baked Split Chicken Breast
For years I have broiled or grilled chicken breast and served it with mashed potatoes and green beans (Joyce’s favorite) or with a Rice Pilaf and another vegetable of some type.
You can either rinse off the chicken and turn on the broiler and place the chicken breast on the broiler pan (to catch any grease that cooks out of it into the lower portion of the pan) or you can marinade it first in Italian salad dressing or any of the many other types of Kroger’s marinades.
Turn the broiler on, there is no temperature setting...it's either ON or OFF. The broiler will be cooking at a high heat level (temperature unknown) and leaving the oven door open a crack. I always put the split chicken breast on the broiler pan with the bone side down at first and cook it until the skin browns or blackens and then turn it over to cook some more. When you think it’s done, take it out and slice it open to make sure all the meat is white. If there is any pinkness, put it back in the broiler to cook until done.
With baked chicken you can either marinade the meat in a bowl or Zip-Lock Bag or do one of many types of rubs, Once you have decided on what you’re going to do with the meat you can place the boneless or bone-in breast on a cookie sheet or casserole dish and have your oven pre-heated to 425 degrees and bake it for 23 minutes. Slice open one of the breasts to make sure it’s done. If it’s not, put it back in the oven and cook another couple minutes until it’s done.
If you're grilling the chicken on a gas grill, you have the option of setting your temperature somewhere between 400 and 450 degrees and closing the lid and letting it cook. Check it and turn it and always check it to make sure it's done before serving and eating.
Cooking over charcoal or an open campfire with a grate over the fire you just need to watch it and turn it and make sure it's done before you eat it.
You can either rinse off the chicken and turn on the broiler and place the chicken breast on the broiler pan (to catch any grease that cooks out of it into the lower portion of the pan) or you can marinade it first in Italian salad dressing or any of the many other types of Kroger’s marinades.
Turn the broiler on, there is no temperature setting...it's either ON or OFF. The broiler will be cooking at a high heat level (temperature unknown) and leaving the oven door open a crack. I always put the split chicken breast on the broiler pan with the bone side down at first and cook it until the skin browns or blackens and then turn it over to cook some more. When you think it’s done, take it out and slice it open to make sure all the meat is white. If there is any pinkness, put it back in the broiler to cook until done.
With baked chicken you can either marinade the meat in a bowl or Zip-Lock Bag or do one of many types of rubs, Once you have decided on what you’re going to do with the meat you can place the boneless or bone-in breast on a cookie sheet or casserole dish and have your oven pre-heated to 425 degrees and bake it for 23 minutes. Slice open one of the breasts to make sure it’s done. If it’s not, put it back in the oven and cook another couple minutes until it’s done.
If you're grilling the chicken on a gas grill, you have the option of setting your temperature somewhere between 400 and 450 degrees and closing the lid and letting it cook. Check it and turn it and always check it to make sure it's done before serving and eating.
Cooking over charcoal or an open campfire with a grate over the fire you just need to watch it and turn it and make sure it's done before you eat it.
Chefs Salad (a summertime treat)
A Chef's Salad
Sometimes in the heat of Summer, you just either don't want to cook or maybe it's just that nothing cooked appeals to your pallet. It's times like this I like to make a Chef's Salad.
There seems to be recalls for different types of lettuce through out the season but never for Iceberg Lettuce. This is my lettuce of choice.
I buy baked chicken breast at the Kroger's Deli for Joyce but if she doesn't eat it all I'll shred the chicken as I pull it off the bone and use it in my salad too.
Start out with as much chopped lettuce as you want, to make your dinner plate.
1/2 a head of Iceberg Lettuce is what I like (chopped)
Chicken and/or Turkey pulled or diced (as much as you like)
Ham julienned, sliced or diced (all you want)
Cherry Tomatoes (as many as you like)
Hard Boiled Egg(s) 1 or 2 halved or quartered
Cheese julienned or grated (any kind you like) I like Colby or a mild Cheddar on mine. I don't care for Swiss.
Red Onion sliced thin. (as much as you like)
Carrots sliced or use Baby Carrots whole or halved
Spinach Leaf (if you like it or have it in the house)
Cucumber Slices (if available)
Croutons (if available)
Salad Dressing, I prefer Ken's Country French
You have all the stuff you need and like now, lets build this salad ! Joyce always comments on how colorful my dinner plate looks when I make my Chef's Salad. Mm, Mm, Mm !
There seems to be recalls for different types of lettuce through out the season but never for Iceberg Lettuce. This is my lettuce of choice.
I buy baked chicken breast at the Kroger's Deli for Joyce but if she doesn't eat it all I'll shred the chicken as I pull it off the bone and use it in my salad too.
Start out with as much chopped lettuce as you want, to make your dinner plate.
1/2 a head of Iceberg Lettuce is what I like (chopped)
Chicken and/or Turkey pulled or diced (as much as you like)
Ham julienned, sliced or diced (all you want)
Cherry Tomatoes (as many as you like)
Hard Boiled Egg(s) 1 or 2 halved or quartered
Cheese julienned or grated (any kind you like) I like Colby or a mild Cheddar on mine. I don't care for Swiss.
Red Onion sliced thin. (as much as you like)
Carrots sliced or use Baby Carrots whole or halved
Spinach Leaf (if you like it or have it in the house)
Cucumber Slices (if available)
Croutons (if available)
Salad Dressing, I prefer Ken's Country French
You have all the stuff you need and like now, lets build this salad ! Joyce always comments on how colorful my dinner plate looks when I make my Chef's Salad. Mm, Mm, Mm !
Its Chili Time !!! My Chili Recipe
Bowl of Chili before putting cheese & crackers on top
2 pounds of ground beef, browned and drained of grease or you can use ground turkey (almost no fat)
1 Large Red or White Onion, peeled & diced
1 Green Bell Pepper, cored, sliced & diced
2-3 Jalapeno Peppers, cored and diced
2 packages of Buena Vida Chili Powder (from Kroger's)
3 cans of diced chili ready and crushed Red Gold Tomatoes
1 tbsp of tomato paste (optional)
1 15oz can of tomato sauce
1 can of each light & dark red kidney beans
1/4 jar of salsa (I did this once when I was short on tomato sauce
Salt, black pepper & cayenne pepper to taste.
I start out with 2 pounds of meat (browned in the cook pot).
I add salt, black & red pepper to taste and 2 packages of Buena Vida Chili Powder.
As much diced onion, green bell, & Mt. Olive diced jalapeno peppers as you want.
I use 3 cans of Red Gold diced tomatoes that are chili ready & crushed and a 1/4 of a jar of salsa.
I like beans so I add a couple cans of light and dark red kidney beans.
I have the heat on LOW the whole time I'm adding ingredients and then let it simmer for maybe an hour on a LOW heat.
This will make at least a gallon of chili and only takes 30 minutes to put in a pot and an hour to simmer. Let it sit over night and it's even better.
I eat this in a bowl with cheese & crackers or over pasta for my own version of a Chili 5 Way. I also put this on hotdogs and make my own Coneys.
1 Large Red or White Onion, peeled & diced
1 Green Bell Pepper, cored, sliced & diced
2-3 Jalapeno Peppers, cored and diced
2 packages of Buena Vida Chili Powder (from Kroger's)
3 cans of diced chili ready and crushed Red Gold Tomatoes
1 tbsp of tomato paste (optional)
1 15oz can of tomato sauce
1 can of each light & dark red kidney beans
1/4 jar of salsa (I did this once when I was short on tomato sauce
Salt, black pepper & cayenne pepper to taste.
I start out with 2 pounds of meat (browned in the cook pot).
I add salt, black & red pepper to taste and 2 packages of Buena Vida Chili Powder.
As much diced onion, green bell, & Mt. Olive diced jalapeno peppers as you want.
I use 3 cans of Red Gold diced tomatoes that are chili ready & crushed and a 1/4 of a jar of salsa.
I like beans so I add a couple cans of light and dark red kidney beans.
I have the heat on LOW the whole time I'm adding ingredients and then let it simmer for maybe an hour on a LOW heat.
This will make at least a gallon of chili and only takes 30 minutes to put in a pot and an hour to simmer. Let it sit over night and it's even better.
I eat this in a bowl with cheese & crackers or over pasta for my own version of a Chili 5 Way. I also put this on hotdogs and make my own Coneys.
Chili Mac
Bowl of Chili Mac I put more cheese and crackers on mine
Once you've made my chili, all you need to do is bring a pan of water to boil on the stove and add as much elbow macaroni to the water as you think you'll need and reduce your heat to medium and allow to cook until they're done.
Drain the macaroni and put it in a bowl and spoon some of my chili over the top of it and stir it up.
I like to grate Colby Cheese and put over it and a big handful of Kroger's Oyster Crackers over that and I have just created a spoon-able 5 Way. Give me a Root Beer or a tall glass of ice water and I'm all set !
I say spoon-able because the macaroni is easier to handle instead of cutting a bite of spaghetti style chili and balancing the forkful to my mouth without dropping it down the front of me.
Back in the day, all the chili parlors used oyster crackers like the Kroger brand is today.
Drain the macaroni and put it in a bowl and spoon some of my chili over the top of it and stir it up.
I like to grate Colby Cheese and put over it and a big handful of Kroger's Oyster Crackers over that and I have just created a spoon-able 5 Way. Give me a Root Beer or a tall glass of ice water and I'm all set !
I say spoon-able because the macaroni is easier to handle instead of cutting a bite of spaghetti style chili and balancing the forkful to my mouth without dropping it down the front of me.
Back in the day, all the chili parlors used oyster crackers like the Kroger brand is today.
Making Your own Cheese Coneys !
a few cheese coneys please !
You've learned how to cook hotdogs now and how to make my chili. Lets put the two together and do Coneys !
I use my own chili recipe over the NEW, Gluten Free, Heritage Farms, Kroger brand hotdogs and buns and grate some Kroger Colby cheese to put on them and a few Kroger brand Oyster Crackers.on top. Mmmmmm, mmmm, mmmmm !!! Some Kroger brand Big K Root Beer and you've got it made !
I use my own chili recipe over the NEW, Gluten Free, Heritage Farms, Kroger brand hotdogs and buns and grate some Kroger Colby cheese to put on them and a few Kroger brand Oyster Crackers.on top. Mmmmmm, mmmm, mmmmm !!! Some Kroger brand Big K Root Beer and you've got it made !
Mike Rensings' Chili Recipe
2 pounds ground beef
1 pound ground pork
2 [14oz] cans of kidney beans, light or dark your preference
2 [28oz] cans of hunts diced tomatoes
1 can of campbells tomato soup
1 small can of hunts tomato paste
1 package of paancettaa
1 [12oz] can of beer. I have been using Yingling
olive oil
2 medium size onions, more if you like
3 cloves of garlic
1 tsp cumin
3 tsp chili powder
5 dashes fred's hot sauce
1 Tsp smoked paprika
-Take the pot you will be using, put it over a medium heat. -Bust and slice the cloves of garlic and add them with olive oil to the pan -When
garlic is roasted, light brown, add diced pancetta to the pan. -Brown the pancetta -Add the chopped onions once the pancetta has browned. -Cook this mixture until the onions are transparent. salt and pepper to taste. -Add ground beef and brown. -Once ground beef has browned, add ground pork and brown. -Once pork is browned, drain grease off the entire mixture. -Place mixture back on the stove, medium heat -Add cumin, chili powder, 5 dashes of fred's hot sauce, and paprika to the mix. you need to eye ball the powders I usually do 3 chili powders to one of the others -Stir well and let cook about 5 minutes. -Add can of tomato soup, [no water], can of tomato paste , mix well -Drain and add the kidney beans, you can rinse them if you like, I don't -Stir well -Add one can of diced tomatoes with juice, and second can with or without juice depending on how thick you want the chili -Stir well Add the can of beer. -Cook another 20 to 30 minutes, uncovered, on medium, then reduce heat to low for another hour, cover and stir occasionally. Serve in bowl over the top of garlic biscuits or corn bread. great with taco chips too.
1 pound ground pork
2 [14oz] cans of kidney beans, light or dark your preference
2 [28oz] cans of hunts diced tomatoes
1 can of campbells tomato soup
1 small can of hunts tomato paste
1 package of paancettaa
1 [12oz] can of beer. I have been using Yingling
olive oil
2 medium size onions, more if you like
3 cloves of garlic
1 tsp cumin
3 tsp chili powder
5 dashes fred's hot sauce
1 Tsp smoked paprika
-Take the pot you will be using, put it over a medium heat. -Bust and slice the cloves of garlic and add them with olive oil to the pan -When
garlic is roasted, light brown, add diced pancetta to the pan. -Brown the pancetta -Add the chopped onions once the pancetta has browned. -Cook this mixture until the onions are transparent. salt and pepper to taste. -Add ground beef and brown. -Once ground beef has browned, add ground pork and brown. -Once pork is browned, drain grease off the entire mixture. -Place mixture back on the stove, medium heat -Add cumin, chili powder, 5 dashes of fred's hot sauce, and paprika to the mix. you need to eye ball the powders I usually do 3 chili powders to one of the others -Stir well and let cook about 5 minutes. -Add can of tomato soup, [no water], can of tomato paste , mix well -Drain and add the kidney beans, you can rinse them if you like, I don't -Stir well -Add one can of diced tomatoes with juice, and second can with or without juice depending on how thick you want the chili -Stir well Add the can of beer. -Cook another 20 to 30 minutes, uncovered, on medium, then reduce heat to low for another hour, cover and stir occasionally. Serve in bowl over the top of garlic biscuits or corn bread. great with taco chips too.
Low Country Shrimp Boil by Jennifer & Douglas
Cajun Style Shrimp Boil
Douglas & Jenny put on a Shrimp Boil for us that was absolutely delicious ! I asked Doug for the specifics for the boil.
They used whole red potatoes, chunked up corn on the cob, chunked up sausage, peel and eat jumbo shrimp and frozen crab claws. There were also a couple lemons squeezed into the pot and tossed in along with maybe an onion. He had a collection of seasonings too but I'm not sure what all it was but I'll find out.
Doug said he put the potatoes in the pot of boiling water first and let them boil for 15 minutes before flinging in the chunks of corn on the cob. He let the corn boil for another 10 minutes. Then the sausage was tossed in for a few minutes and then the shrimp was tossed in and when the shrimp flashed (I think was the term he used) he put in the crab claws. for a couple minutes.
Then he strained the ingredients from the water while Jenny prepared the table and dumped it out for a fantastic feast ! It was enjoyed by all.
I would like to try this at home or do a foil packet on the grill sometime. You take a 12x18 piece of heavy foil and chunk up a red potato, an ear of corn, some sausage and peeled shrimp and maybe some carrots, red onion and green pepper, then add melted butter, Cajun seasoning, salt, pepper, minced garlic and chicken broth and close up the foil nice and tight and put over the fire or grill for 30 minutes, turn once after 15 minutes. Be careful opening it, the steam is very hot.
They used whole red potatoes, chunked up corn on the cob, chunked up sausage, peel and eat jumbo shrimp and frozen crab claws. There were also a couple lemons squeezed into the pot and tossed in along with maybe an onion. He had a collection of seasonings too but I'm not sure what all it was but I'll find out.
Doug said he put the potatoes in the pot of boiling water first and let them boil for 15 minutes before flinging in the chunks of corn on the cob. He let the corn boil for another 10 minutes. Then the sausage was tossed in for a few minutes and then the shrimp was tossed in and when the shrimp flashed (I think was the term he used) he put in the crab claws. for a couple minutes.
Then he strained the ingredients from the water while Jenny prepared the table and dumped it out for a fantastic feast ! It was enjoyed by all.
I would like to try this at home or do a foil packet on the grill sometime. You take a 12x18 piece of heavy foil and chunk up a red potato, an ear of corn, some sausage and peeled shrimp and maybe some carrots, red onion and green pepper, then add melted butter, Cajun seasoning, salt, pepper, minced garlic and chicken broth and close up the foil nice and tight and put over the fire or grill for 30 minutes, turn once after 15 minutes. Be careful opening it, the steam is very hot.
Cooking Wild Game
Burgoo (Wilderness Stew)
I have made Burgoo, which is a wilderness stew made from leftovers from the day. This included, squirrel, rabbit, deer, bear, goose, duck etc. Anything leftover, cooked up with whatever vegetables they might get their hands on. The earliest version of Burgoo was introduced by French Trappers out of Canada that came down across the mid-west. When I made mine, we (the guys from work) donated bear, deer, rabbit, duck and goose. I added mixed vegetables (peas, green beans, carrots, corn, celery& lima beans) I also chunked up a bunch of potatoes, a few bay leaves, salt & pepper to taste. I made this in a 16 quart stock pot. When it was time for lunch, the guys were bringing in big, plastic, butter bowls and wiped out every bit of the Burgoo. They even took bread and wiped the inside of the pot clean. I assumed they liked it.
Over the years I have prepared and cooked different wild game dishes that people have turned their nose up at, until I got them to try my version of the dish.
Things like Venison (Deer), I learned from my friend Kenny to filet the meat off the bone, not to cut thru the bone. The meat is delicious ! I roast it, grind it into burger, slice it into steaks, stew it, stir-fry it and crock-pot it. Use it in place of beef...it's better for you. Make chili, spaghetti sauce, soups, stews, burgers and whatever. Don't mix it with ground beef ! It will ruin the venison.
Duck. Some say they don't like how greasy the meat tastes, I simply remove the skin and did it up stir-fry style. It was fantastic !
Goose, I stuff the body cavity with apples and onions and roasted it in the oven. Goose is like eating a great piece of roasted beef. You would never know you were eating a bird.
I don't know why Colonel Sanders settled for chicken when he could have had Quail or Pheasant ! They can be roasted, baked or stir-fried like chicken and taste much better.
Black Bear was a little different. Bear meat is tough, like shoe leather and I have found you need to marinade bear meat at least overnight and then I did a Schezwan, stir-fry thing with it and it was terrific !
Over the years I have prepared and cooked different wild game dishes that people have turned their nose up at, until I got them to try my version of the dish.
Things like Venison (Deer), I learned from my friend Kenny to filet the meat off the bone, not to cut thru the bone. The meat is delicious ! I roast it, grind it into burger, slice it into steaks, stew it, stir-fry it and crock-pot it. Use it in place of beef...it's better for you. Make chili, spaghetti sauce, soups, stews, burgers and whatever. Don't mix it with ground beef ! It will ruin the venison.
Duck. Some say they don't like how greasy the meat tastes, I simply remove the skin and did it up stir-fry style. It was fantastic !
Goose, I stuff the body cavity with apples and onions and roasted it in the oven. Goose is like eating a great piece of roasted beef. You would never know you were eating a bird.
I don't know why Colonel Sanders settled for chicken when he could have had Quail or Pheasant ! They can be roasted, baked or stir-fried like chicken and taste much better.
Black Bear was a little different. Bear meat is tough, like shoe leather and I have found you need to marinade bear meat at least overnight and then I did a Schezwan, stir-fry thing with it and it was terrific !
Roast (Canadian) Goose, Mike Cordie style
Roasted Canadian Goose Breasts, sliced down, ready to eat
Mmmmmmmm, mmmmmmm ! Sure doesn't look like bird...does it ? Roasted goose looks and tastes more like beef.
Mike brought in a sandwich bag of what looked like beef tips or maybe beef jerky and offered me a piece. I asked what it was and he insisted I taste it first and guess what I had eaten. I took a bite and then another till it was gone. It was delicious ! I asked what cut of meat it was...he said it was Canadian Goose. It looks like beef and tastes even better.
Later he brought me a 12 pound goose and told me to stuff the body cavity with chopped cooking apples and white onion wedges, put the bird in a roasting bag and cook it for 20-30 minutes per pound. We used a meat thermometer. It was delicious !!!
I wonder why everyone gave up on Roast Goose for stuff like Christmas ? They all ate Goose on Christmas in the Christmas Carol. Tiny Tim liked Roast Goose !
Thanks Mike
Mike brought in a sandwich bag of what looked like beef tips or maybe beef jerky and offered me a piece. I asked what it was and he insisted I taste it first and guess what I had eaten. I took a bite and then another till it was gone. It was delicious ! I asked what cut of meat it was...he said it was Canadian Goose. It looks like beef and tastes even better.
Later he brought me a 12 pound goose and told me to stuff the body cavity with chopped cooking apples and white onion wedges, put the bird in a roasting bag and cook it for 20-30 minutes per pound. We used a meat thermometer. It was delicious !!!
I wonder why everyone gave up on Roast Goose for stuff like Christmas ? They all ate Goose on Christmas in the Christmas Carol. Tiny Tim liked Roast Goose !
Thanks Mike
Crock Potting Pot Roast (Beef or Venison)
Plated Pot Roast
Take a 2-3 pound chuck roast or venison roast
Put in crock pot
Add whole or chunked red or mini yukon gold potatoes (as many as you desire)
A handful of mini carrots or more if desired
Sliced celery
A couple of small red onions sliced
A couple of whole garlic cloves
2 cups of water or a can of beer
Salt & Pepper
Chunked butternut squash (if desired)
Put this into your crock pot and cook all day. When you come home all you have to do is carefully lift this out of your pot and you're ready to eat. Becareful, the meat will be falling-apart tender.
Put in crock pot
Add whole or chunked red or mini yukon gold potatoes (as many as you desire)
A handful of mini carrots or more if desired
Sliced celery
A couple of small red onions sliced
A couple of whole garlic cloves
2 cups of water or a can of beer
Salt & Pepper
Chunked butternut squash (if desired)
Put this into your crock pot and cook all day. When you come home all you have to do is carefully lift this out of your pot and you're ready to eat. Becareful, the meat will be falling-apart tender.
Cheeseburger Platter Please (My Go To Comfort Food)
Mmmm, mmmm, good!
To me there is nothing better than the taste of a good cheeseburger.
I’m not a fan of the extra thick burger that is so big, once you garnish it and put the bun on top, you might not be able to get your mouth around it or it begins to slide out from between the bun and down the front of your shirt..
Anyway, I prefer a quarter or third pound burger grilled or broiled to a medium rare. Sometimes I dice red or white onion up and mix it in with the ground meat of your choice (for extra flavor) and form them into patties. This almost gives the burger that White Castle burger flavor, if you remember that good taste from back in the day.
Let’s gather whatever else you might like on your burger and have it ready when it comes off the fire or out of the heat. I like….
Iceberg Lettuce, Miracle Whip (not mayo), Dill Pickle slices, Red Onion (sliced thinly), American Cheese and the type bun(s) you prefer. Sliced ripened Tomato is optional.
I like Corn on the Cob as a side, when in season or a can of Whole Kernel Corn when not in season with plenty of butter and salt.
I usually have Potato Chips but if Onion Rings or French Fries are available, let’s do those.
Form your hamburger patty(s) to your desired thickness and place them on the broiler or grill and watch them as they cook. You probably have an idea of how you want your burger done (rare, medium or well done).
Only turn them once before plating them on the bottom bun.
You can take your slice of American Cheese and put it on the burger before taking it off the heat source to melt it over the patty(s)
Once you take the burger off the heat, now let’s put it on the bottom bun and start building on that
I smear a thin skim of Miracle Whip on the top bun. Then Pickles, Onion & Lettuce on top of the burger and putting the lid on and fixing the rest of your plate with chips and a drink at least.
That’s what does it for me !!!
I’m not a fan of the extra thick burger that is so big, once you garnish it and put the bun on top, you might not be able to get your mouth around it or it begins to slide out from between the bun and down the front of your shirt..
Anyway, I prefer a quarter or third pound burger grilled or broiled to a medium rare. Sometimes I dice red or white onion up and mix it in with the ground meat of your choice (for extra flavor) and form them into patties. This almost gives the burger that White Castle burger flavor, if you remember that good taste from back in the day.
Let’s gather whatever else you might like on your burger and have it ready when it comes off the fire or out of the heat. I like….
Iceberg Lettuce, Miracle Whip (not mayo), Dill Pickle slices, Red Onion (sliced thinly), American Cheese and the type bun(s) you prefer. Sliced ripened Tomato is optional.
I like Corn on the Cob as a side, when in season or a can of Whole Kernel Corn when not in season with plenty of butter and salt.
I usually have Potato Chips but if Onion Rings or French Fries are available, let’s do those.
Form your hamburger patty(s) to your desired thickness and place them on the broiler or grill and watch them as they cook. You probably have an idea of how you want your burger done (rare, medium or well done).
Only turn them once before plating them on the bottom bun.
You can take your slice of American Cheese and put it on the burger before taking it off the heat source to melt it over the patty(s)
Once you take the burger off the heat, now let’s put it on the bottom bun and start building on that
I smear a thin skim of Miracle Whip on the top bun. Then Pickles, Onion & Lettuce on top of the burger and putting the lid on and fixing the rest of your plate with chips and a drink at least.
That’s what does it for me !!!
Steaks....grilled or broiled
Top Sirlion Steak
Sirloin, Ribeye, New York Strip and Filet Mignon are my favorite cuts of steak. With rising meat prices, I will not pay for bone at $8.00+ per pound.
A lot of guys fancy themselves as great grill-masters. Guys, if you can grill a steak, you can broil one as well. Don't be afraid ! The broiler is like an indoor grill but the heat source is coming from above and you can watch it and know when it's time to turn it. I like mine medium-rare. Give me a big baked potato and a salad with all the fix'ns and I'm all set !
A lot of guys fancy themselves as great grill-masters. Guys, if you can grill a steak, you can broil one as well. Don't be afraid ! The broiler is like an indoor grill but the heat source is coming from above and you can watch it and know when it's time to turn it. I like mine medium-rare. Give me a big baked potato and a salad with all the fix'ns and I'm all set !
Top Sirloin Roast... Mmmmmmm, Mmm!
Nearly 40 Years ago, my Mom & Dad took a whole tenderloin of beef and rubbed it down with butter and cracked black pepper corns and salt over the whole thing and cooked it on a closed grill for maybe 30 minutes per pound. Once it was done they let is sit for a time and sliced it down like Filet Minion. Mmmm was that good ! Lately I have been tearing up the Manager's Special at Kroger's and getting some nice small Top Sirloin Roasts or Eye of Round Roasts at a pretty good price. Almost no fat. I only did cracked black pepper and salt over the whole thing and set the grill at 400-450 degrees and cooked it for 30 minutes per pound for a nice medium rare. It was delicious!! It's a shame Joyce doesn't eat beef...it's what's fer dinner! If you're a beef lover like I am, this is to die for!!
My favorite...Roast Beef, it's what's fer dinner !
Lean Roasted Beef
I am not a fan of Prime Rib...to me this isn't a good cut of beef. It's to fatty for my taste. I prefer a good Rump Roast, Eye of Round or Sirloin Tip Roast with very little fat.
Roasting the beef is very easy. All you need to do is set your oven to 350 degrees pre-heated. Once the oven reaches 350 degrees you can put your thawed roast in for 30 minutes per pound.
Example; if you have a 5 lbs. roast it's going to cook for two and a half hours.
Once it's done, don't try to slice it right away...let it sit for maybe 10 minutes or more... then slice it. This will give you a nice, medium-rare roast that is to die for ! You can do a ground black pepper & salt rub on the roast to add a little extra flavor if you want to.
Roasting the beef is very easy. All you need to do is set your oven to 350 degrees pre-heated. Once the oven reaches 350 degrees you can put your thawed roast in for 30 minutes per pound.
Example; if you have a 5 lbs. roast it's going to cook for two and a half hours.
Once it's done, don't try to slice it right away...let it sit for maybe 10 minutes or more... then slice it. This will give you a nice, medium-rare roast that is to die for ! You can do a ground black pepper & salt rub on the roast to add a little extra flavor if you want to.
Beef Burrito Grande' or Taco mix !!!
Skillet full of Taco Meat for Taco's or Burrito's
I make taco meat with a couple pounds of ground beef and a package of TACO seasoning per pound of beef. Start out with this and build your own burritos.
2 pounds of ground beef, browned and drained
1 package of Kroger's taco seasoning mix per pound of meat
1 package of Kroger's Value Burrito size Tortillas
1 red onion (diced) to taste
1 green bell pepper (sliced & diced) to taste
1 package of mild cheddar cheese
1 head of Ice Burg Lettuce (finely sliced)
1 can of red beans (drained)
1 can of whole kernel corn (drianed)
1 jar of your favorite guacamole dip
1 jar of your favorite salsa
1 container of sour cream
1 box of Zataran's Spanish Rice (or any flavor of Zataran's rice you prefer)
As you brown your ground beef in a 4 quart pot (draining off any fat), you then add your taco seasoning, red onion, green pepper, the corn, beans and 1/2 of the rice and stir for maybe another 5-10 minutes or until your beef is totally cooked.
In the meanwhile, you can have your lettuce chopped finely and cheese grated and waiting to put your burrito together. Also have your salsa, sour cream and guacamole dip setup on the assembly line. You could also make some Zataran's Dirty Rice, Spanish Rice or Yellow Rice on the side and tortilla chips to round out this dinner platter. Don't forget to have a drink handy too !!! It's like being at Chipotle...at home !!!
2 pounds of ground beef, browned and drained
1 package of Kroger's taco seasoning mix per pound of meat
1 package of Kroger's Value Burrito size Tortillas
1 red onion (diced) to taste
1 green bell pepper (sliced & diced) to taste
1 package of mild cheddar cheese
1 head of Ice Burg Lettuce (finely sliced)
1 can of red beans (drained)
1 can of whole kernel corn (drianed)
1 jar of your favorite guacamole dip
1 jar of your favorite salsa
1 container of sour cream
1 box of Zataran's Spanish Rice (or any flavor of Zataran's rice you prefer)
As you brown your ground beef in a 4 quart pot (draining off any fat), you then add your taco seasoning, red onion, green pepper, the corn, beans and 1/2 of the rice and stir for maybe another 5-10 minutes or until your beef is totally cooked.
In the meanwhile, you can have your lettuce chopped finely and cheese grated and waiting to put your burrito together. Also have your salsa, sour cream and guacamole dip setup on the assembly line. You could also make some Zataran's Dirty Rice, Spanish Rice or Yellow Rice on the side and tortilla chips to round out this dinner platter. Don't forget to have a drink handy too !!! It's like being at Chipotle...at home !!!
How I do Steak or Chicken Fajitas (Southwest Style Stir-Fry)
Steak Fajitas
Mexican Stir-Fry...is how I described fajitas to my friends back in the olden days.
I buy any thinly sliced steak I can find on the managers special at Krogers' (flank, round, top sirloin etc) or boneless, skinless chicken breast. After cutting the chicken or steak into 1/4 inch thin slices on the bias, I throw them into my iron wok or skilet with a little seasoned oil. As the strips of meat are cooking, I'm slicing red onions and green peppers and adding black & red pepper to the mix. I stir it around in the wok for about 5 minutes and the meat is ready. At this point I can make the choice to either turn this into fajitas or quesadillas.
I finely chop iceburg lettuce, grate colby cheese and sometimes add salsa and sour cream. Then I use Kroger Value burrito-size tortillas and either put them in a hot skillet or the microwave for 30 seconds. These are fast and easy and taste great anytime.
I buy any thinly sliced steak I can find on the managers special at Krogers' (flank, round, top sirloin etc) or boneless, skinless chicken breast. After cutting the chicken or steak into 1/4 inch thin slices on the bias, I throw them into my iron wok or skilet with a little seasoned oil. As the strips of meat are cooking, I'm slicing red onions and green peppers and adding black & red pepper to the mix. I stir it around in the wok for about 5 minutes and the meat is ready. At this point I can make the choice to either turn this into fajitas or quesadillas.
I finely chop iceburg lettuce, grate colby cheese and sometimes add salsa and sour cream. Then I use Kroger Value burrito-size tortillas and either put them in a hot skillet or the microwave for 30 seconds. These are fast and easy and taste great anytime.
Joyces' Individual Meatloaf with a Cracker Barrel touch
Individual Meatlaof
Start out with ground beef or turkey...any amount (turkey will not shrink)
You can use your own family recipe or use the one I'm posting here.
Besides the ground beef or turkey, you need
catsup
1 cup of crackers (crushed)
salt (to taste)
1 egg
diced onion (to taste)
chopped green bell pepper (to taste)
mix this all up in a large bowl and shape into individual loaves.
place on a cookie sheet or 9x13 cake pan and bake at 350 degrees for maybe 20 minutes (depending on how big your loaf is)
We like mashed potatoes and peas with ours.
The green bell pepper gives it the Cracker Barrel taste.
You can use your own family recipe or use the one I'm posting here.
Besides the ground beef or turkey, you need
catsup
1 cup of crackers (crushed)
salt (to taste)
1 egg
diced onion (to taste)
chopped green bell pepper (to taste)
mix this all up in a large bowl and shape into individual loaves.
place on a cookie sheet or 9x13 cake pan and bake at 350 degrees for maybe 20 minutes (depending on how big your loaf is)
We like mashed potatoes and peas with ours.
The green bell pepper gives it the Cracker Barrel taste.
Full size Meatloaf Dinner with a Cracker Barrel touch
Meatloaf Dinner
I started out with two pounds ground beef.
Besides the ground beef you need
catsup
1/2 a pack of Saltine crackers (crushed)
salt (to taste)
1 egg
diced onion (to taste)
chopped green bell pepper (to taste)
mix this all up in a large bowl and shape into one big loaf.
Place on a 9x13 baking dish and bake at 350 degrees for maybe 45 minutes (depending on how big your loaf is)
We like mashed potatoes and peas with ours.
The green bell pepper gives it the Cracker Barrel taste.
Besides the ground beef you need
catsup
1/2 a pack of Saltine crackers (crushed)
salt (to taste)
1 egg
diced onion (to taste)
chopped green bell pepper (to taste)
mix this all up in a large bowl and shape into one big loaf.
Place on a 9x13 baking dish and bake at 350 degrees for maybe 45 minutes (depending on how big your loaf is)
We like mashed potatoes and peas with ours.
The green bell pepper gives it the Cracker Barrel taste.
Kielbasa, Kraut & Taters for New Years or anytime
Sauerkraut & Kielbasa on Mashed Potatoes
Somewhere along the line, whether it was family or friends that told us about Polish Kielbasa Sausage with Sauerkraut and Mashed Potatoes but it has become a traditional meal at our house on New Years Day. We do it now whenever we feel like it.
1 Hillshire Farms Polish Kielbasa Sausage (sliced)
2 cups of instant mash potatoes (with salt & butter)
1 bag or jar of sauerkraut from Kroger's
Cook each up in their own pot or pan and serve accordingly. We like butter on our potatoes and yellow mustard with our sausage, dipped as we take a fork full with a little of each with every bite.
1 Hillshire Farms Polish Kielbasa Sausage (sliced)
2 cups of instant mash potatoes (with salt & butter)
1 bag or jar of sauerkraut from Kroger's
Cook each up in their own pot or pan and serve accordingly. We like butter on our potatoes and yellow mustard with our sausage, dipped as we take a fork full with a little of each with every bite.
Alberts' Famous Cottage Ham & Baked Beans
Cottage Ham & Sweet & Sticky Baked Beans
This picture is exactly what the prepared dish looks like. I start out with
1 shoulder butt, cottage ham sliced in 1/4 inch thick slices
1 can of Kroger's Pork 'n' Beans
1/2 cup of brown sugar
Black Pepper to taste
Some diced red onion (optional)
a little (I mean little) squirt of yellow mustard (a little mustard goes a long way)
1/4 cup of ketchup
Dad grilled the slices of cottage ham over the campfire but you can stick the slices under your broiler or on the grill and get the same results. While the ham slices are cooking you can mix the beans up.
Take a can of baked beans and add your pepper, mustard, brown sugar, onion and ketchup and stir over medium-low heat. Once the ham slices are done you can add them into the pot with the beans and let all that good bean juice soak into the ham. Or just put your ham slices on a plate and slather them with baked beans, either way that's is good eat'n ! Joyce likes boiled potatoes with her cottage ham and beans.
1 shoulder butt, cottage ham sliced in 1/4 inch thick slices
1 can of Kroger's Pork 'n' Beans
1/2 cup of brown sugar
Black Pepper to taste
Some diced red onion (optional)
a little (I mean little) squirt of yellow mustard (a little mustard goes a long way)
1/4 cup of ketchup
Dad grilled the slices of cottage ham over the campfire but you can stick the slices under your broiler or on the grill and get the same results. While the ham slices are cooking you can mix the beans up.
Take a can of baked beans and add your pepper, mustard, brown sugar, onion and ketchup and stir over medium-low heat. Once the ham slices are done you can add them into the pot with the beans and let all that good bean juice soak into the ham. Or just put your ham slices on a plate and slather them with baked beans, either way that's is good eat'n ! Joyce likes boiled potatoes with her cottage ham and beans.
Sean's Apricot Glazed Pork Roast
2 lb to 2.5 lb pork tenderloin
8 oz Apricot preserves and ~8 oz Coke or Pepsi, not diet
Mix these 2 until squishy in a Ziploc bag. Put in the pork and refrigerate
overnight.
Brown the pork before roasting. 350 degrees for about 30-40 minutes until
center temp is 145-150, no higher. Let rest 10 minutes before slicing. Yummy!
While the pork is in the oven, put the rest of the marinade in a skillet on low
heat on the stove. Let it simmer until reduced and thickened. Stir
occasionally to keep the bits off the bottom from sticking. I skimmed the top
once to get the "scum" off.
8 oz Apricot preserves and ~8 oz Coke or Pepsi, not diet
Mix these 2 until squishy in a Ziploc bag. Put in the pork and refrigerate
overnight.
Brown the pork before roasting. 350 degrees for about 30-40 minutes until
center temp is 145-150, no higher. Let rest 10 minutes before slicing. Yummy!
While the pork is in the oven, put the rest of the marinade in a skillet on low
heat on the stove. Let it simmer until reduced and thickened. Stir
occasionally to keep the bits off the bottom from sticking. I skimmed the top
once to get the "scum" off.
Carolyn Wests' Crock-potted Pork Chops
Pork Chops
When I was single I lived in an apartment with a lot of other dis-located neighbors. I can't remember who came up with the idea but there were five or six of us that would get home about the same time and we decided that each night one would fix dinner for all. Carolyn showed me this recipe to use in my Crock Pot so the meat would be ready when I got home.
This is so easy ! All you need is a crock pot, some pork chops, a package of Lipton Onion Soup Mix and a bottle or can of beer.
Set your crock pot for however long you need. (I would set mine for all day) layer the pork chops in the crock pot, sprinkle the onion soup mix over the chops and then pour in the beer, Cover the crock pot and let it cook all day, when you come home you can boil some little red potatoes and have some green beans and you're all set for dinner.
This is so easy ! All you need is a crock pot, some pork chops, a package of Lipton Onion Soup Mix and a bottle or can of beer.
Set your crock pot for however long you need. (I would set mine for all day) layer the pork chops in the crock pot, sprinkle the onion soup mix over the chops and then pour in the beer, Cover the crock pot and let it cook all day, when you come home you can boil some little red potatoes and have some green beans and you're all set for dinner.
Grilled or Broiled Pork Chops
Grilled Boneless Pork Chops
I always prefer Center Cut Pork Chops over the Bone-In Assorted kind. With the prices of meat going higher and higher I will not pay for bone.
If you're grilling the pork chops on a gas grill, you have the option of setting your temperature somewhere between 400 and 450 degrees and closing the lid and letting it cook. The thinner the chop the faster it'll cook. You'll want to check it and turn it as the meat turns from pink to white and always check it to make sure it's done before serving and eating. Don't over cook it or it'll dry out. You want it juicy.
Cooking over charcoal or an open campfire with a grate over the fire you just need to watch the meat turn from pink to white and turn it and make sure it's done before you eat it.
If you use the broiler in the oven with a broiler pan, remember there is no temperature setting...it's either ON or OFF. The broiler will be cooking at a high heat level. Keep the oven door open a crack. I always put the pork chops on the broiler pan and watch them until they start turning white-ish and then turning them over to cook somemore. When you think they're done, take them out and slice one open to make sure all the meat is white. If there is any pinkness, put it back in the broiler to cook a little more until done.
If you're grilling the pork chops on a gas grill, you have the option of setting your temperature somewhere between 400 and 450 degrees and closing the lid and letting it cook. The thinner the chop the faster it'll cook. You'll want to check it and turn it as the meat turns from pink to white and always check it to make sure it's done before serving and eating. Don't over cook it or it'll dry out. You want it juicy.
Cooking over charcoal or an open campfire with a grate over the fire you just need to watch the meat turn from pink to white and turn it and make sure it's done before you eat it.
If you use the broiler in the oven with a broiler pan, remember there is no temperature setting...it's either ON or OFF. The broiler will be cooking at a high heat level. Keep the oven door open a crack. I always put the pork chops on the broiler pan and watch them until they start turning white-ish and then turning them over to cook somemore. When you think they're done, take them out and slice one open to make sure all the meat is white. If there is any pinkness, put it back in the broiler to cook a little more until done.
Ham Steak Dinner
A tasty Ham Steak with mashed potatoes and green beans looks good.
A nice ham steak can be purchased individually and pre-cooked. All you have to do is unwrap it, put it in a skillet on medium heat on the stove and heat it up and maybe brown it a little , if that's what you like.
You can follow instructions on how to make instant mashed potatoes and open a can of green beans and you're all set and have a nice meal in about 10 minutes.
Mix it up a little and have candied yams and some other vegetable on the side or maybe macaroni and cheese.
You can follow instructions on how to make instant mashed potatoes and open a can of green beans and you're all set and have a nice meal in about 10 minutes.
Mix it up a little and have candied yams and some other vegetable on the side or maybe macaroni and cheese.
Jambalaya !!!
Jambalaya with smoked sausage
Many years ago, I spent about a year in New Orleans, LA. I tasted lots of different dishes. I've eaten Red Beans & Rice until it came out of my ears...Po Boys, Jambalaya & Gumbo and learned how to make them all. Then my friend Dave told me how to make life a little simpler, when making Jambalaya by using ZATARAINS mixes.
I use the family size package or 2 of the 8oz. packages. Just follow the direction on the Zatarains Rice Mix box.
I have used shrimp, chicken, ham, different types of smoked sausage and all of the above in the same pot. I also add my own onion, mix of green, red, yellow & orange peppers and even thinly sliced carrots. It makes an outstanding meal in 25 minutes and is as good as what I could make from scratch. Dave was right ! Want to spice up breakfast ? Have a little side of jambalaya with your eggs and toast or French Toast. It is a great taste combination.
I use the family size package or 2 of the 8oz. packages. Just follow the direction on the Zatarains Rice Mix box.
I have used shrimp, chicken, ham, different types of smoked sausage and all of the above in the same pot. I also add my own onion, mix of green, red, yellow & orange peppers and even thinly sliced carrots. It makes an outstanding meal in 25 minutes and is as good as what I could make from scratch. Dave was right ! Want to spice up breakfast ? Have a little side of jambalaya with your eggs and toast or French Toast. It is a great taste combination.
BLT (Bacon, Lettuce & Tomato Sandwich)
The fast and easy BLT sandwich
Some years ago I discovered Traditional Pre-Cooked Bacon at Kroger's. I buy their label when it's on sale two for $5.00 or even two for $6.00. There is 10-12 slices per pack. Enough to make a few sandwiches.
Lets get organized and get out the package of bacon, Miracle Whip, Iceburg Lettuce and bread. I'm not much for tomatoes on my sandwich but you can add them if you want. Put maybe 6-8 slices of bacon on a paper towel and in the micro-wave for 1 minute. While it's cooking put a couple slices of bread in the toaster and pull some lettuce off the head and have it ready. The bacon will be done by the time the toast comes up. Slather some Miracle Whip on one of the slices of toast and add the lettuce and finally put 3-4 slices of bacon on the lettuce and then the other piece of toast on top. You're all set for an EZ BLT, hold the T.
Lets get organized and get out the package of bacon, Miracle Whip, Iceburg Lettuce and bread. I'm not much for tomatoes on my sandwich but you can add them if you want. Put maybe 6-8 slices of bacon on a paper towel and in the micro-wave for 1 minute. While it's cooking put a couple slices of bread in the toaster and pull some lettuce off the head and have it ready. The bacon will be done by the time the toast comes up. Slather some Miracle Whip on one of the slices of toast and add the lettuce and finally put 3-4 slices of bacon on the lettuce and then the other piece of toast on top. You're all set for an EZ BLT, hold the T.
Ham Salad for dips or sandwiches
Honey Baked Ham Salad
So you bought a spiral sliced ham...huh? You ate off it for dinner, you made a couple of sandwiches with some, julienned a little on a salad but there is still a good hunk of meat at the end of the bone. Take a knife and cut what you can off the bone. I use a meat grinder and grind the ham into a a good size bowl.
I think I use equal parts of Miracle Whip (light) and sweet pickle relish. Maybe start out with a heaping table spoon of each (or less depending on the amount of ham you have to mix with it) and stir in with the ham. Repeat if needed to taste. Serve on crackers or spread on bread and make a sandwich.
Now take that bone and fling it in a pot of water with a bean soup mix from your local Honey Baked Ham Shop and you have more good eating to come!
I think I use equal parts of Miracle Whip (light) and sweet pickle relish. Maybe start out with a heaping table spoon of each (or less depending on the amount of ham you have to mix with it) and stir in with the ham. Repeat if needed to taste. Serve on crackers or spread on bread and make a sandwich.
Now take that bone and fling it in a pot of water with a bean soup mix from your local Honey Baked Ham Shop and you have more good eating to come!
Honey-Baked Ham Bean Soup
Homemade Bean Soup with Ham
My favorite bean soup is one made with the bone from a Honey-Baked Ham.
You need a big pot, ham bone with plenty of good ham on the end of the bone and a bag of bean mix, complete with seasoning packet from the Honey Baked Ham Shop. I like my bean soup thick. I think I cook it longer to allow the beans to start breaking down and thickening the soup. Simmer it on low and stir it periodically for the desired bean soup texture.
You need a big pot, ham bone with plenty of good ham on the end of the bone and a bag of bean mix, complete with seasoning packet from the Honey Baked Ham Shop. I like my bean soup thick. I think I cook it longer to allow the beans to start breaking down and thickening the soup. Simmer it on low and stir it periodically for the desired bean soup texture.
Soup & Grilled Cheese Please
Warms a body good!
I use to think a nice hot bowl of soup and a couple grilled cheese sandwiches were for cold nights in Winter but this year I have made it a couple times this summer when the temperatures were at their highest.
I would stay in the water at the pool so long it would literally chill me to the bone, even though the water temperature felt warmer. Once I got home, I couldn't warm up.
The only thing I could think of to warm me up all the way was a nice bowl of Lipton Chicken Noodle Soup with extra noodles and a couple of grilled cheese sandwiches on the side.
Just fill a pan with as much water as you think you want. Turn your stove on HIGH and bring it to a boil. Once the water is boiling remove it from the burner and turn OFF the heat. Cut open your packet of dry soup mix and pour the contents in and stir for a few seconds and allow it to sit and simmer while you get the sandwiches started.
You don't have to use Lipton Chicken Noodle Soup. You can do any type of soup like Campbell's Tomato, Vegetable or their Chicken Noodle Soups in a pan and adding a can of water to make a bowl of hot soup fast and easy.
Have your griddle turned on or skillet heating up to 350 degrees or medium-high heat on the stove. Butter one side of your bread and put it butter side down on the hot surface to toast and put a slice of American Cheese on it. Then butter another slice of bread and put it on the opposite side of the first piece...butter side down. After a few minutes just flip one piece of bread on top of the other and you have yourself a nice, grilled cheese sandwich.
I would stay in the water at the pool so long it would literally chill me to the bone, even though the water temperature felt warmer. Once I got home, I couldn't warm up.
The only thing I could think of to warm me up all the way was a nice bowl of Lipton Chicken Noodle Soup with extra noodles and a couple of grilled cheese sandwiches on the side.
Just fill a pan with as much water as you think you want. Turn your stove on HIGH and bring it to a boil. Once the water is boiling remove it from the burner and turn OFF the heat. Cut open your packet of dry soup mix and pour the contents in and stir for a few seconds and allow it to sit and simmer while you get the sandwiches started.
You don't have to use Lipton Chicken Noodle Soup. You can do any type of soup like Campbell's Tomato, Vegetable or their Chicken Noodle Soups in a pan and adding a can of water to make a bowl of hot soup fast and easy.
Have your griddle turned on or skillet heating up to 350 degrees or medium-high heat on the stove. Butter one side of your bread and put it butter side down on the hot surface to toast and put a slice of American Cheese on it. Then butter another slice of bread and put it on the opposite side of the first piece...butter side down. After a few minutes just flip one piece of bread on top of the other and you have yourself a nice, grilled cheese sandwich.
Joyce's Potato Soup with Chicken
Chicken & Potato Soup
2 boneless, skinless chicken breasts
12 medium potatoes, peeled and chunked into bite size pieces (more if desired)
1 large onion diced (white or red)
6 stalks of celery sliced up
2 carrots sliced (optional)
plenty of salt & pepper to taste
Start out with 2 boneless, skinless chicken breasts. Then fling them into a pot of water and boil till thoroughly cooked. Take the chicken out of the broth and tear them into shreds and fling it all back in the pot of low fat chicken broth (the water you just boiled the chicken in) you just created. You can boil your potatoes separately and use this water in the broth too. Now, taking a large pot, pour all your all your cooked potatoes, onions, celery, carrots, salt and pepper into it. Then pour all your chicken and low fat broth into the same big pot and let it simmer for an hour or so and stir it from time to time. As the potatoes break down they will create a thicker broth. Be sure to use lots of salt and pepper or the mixture will taste bland. This is best served the next day for an enhanced taste but don't forget to use pleanty of salt and pepper.
12 medium potatoes, peeled and chunked into bite size pieces (more if desired)
1 large onion diced (white or red)
6 stalks of celery sliced up
2 carrots sliced (optional)
plenty of salt & pepper to taste
Start out with 2 boneless, skinless chicken breasts. Then fling them into a pot of water and boil till thoroughly cooked. Take the chicken out of the broth and tear them into shreds and fling it all back in the pot of low fat chicken broth (the water you just boiled the chicken in) you just created. You can boil your potatoes separately and use this water in the broth too. Now, taking a large pot, pour all your all your cooked potatoes, onions, celery, carrots, salt and pepper into it. Then pour all your chicken and low fat broth into the same big pot and let it simmer for an hour or so and stir it from time to time. As the potatoes break down they will create a thicker broth. Be sure to use lots of salt and pepper or the mixture will taste bland. This is best served the next day for an enhanced taste but don't forget to use pleanty of salt and pepper.
Carol's Quick & EZ Soup Recipe (Ground Beef & Vegetable Soup)
Carol's Quick & EZ Soup
Carol sends in this recipe for Quick & EZ Vegetable Soup. Start with
1 Lb ground beef, browned and drained
2pkg onion soup mix or 1 onion (diced)
1 3/4 cup frozen mixed vegetables
6 cups of water
1 28 oz. can of diced tomatoes
1 1/2 cups elbow macaroni
Brown and drain your beef, add onion soup mix, salt and pepper to taste, diced tomatoes, water and vegetables.
Bring to a boil...simmer on medium- low heat for 20 minutes...add the macaroni.... cook for 7-8 minutes.... and enjoy.... You can use one onion instead of onion soup mix...just dice and cook with ground beef. Add whatever spices you like. Salt & Pepper come to mind.
1 Lb ground beef, browned and drained
2pkg onion soup mix or 1 onion (diced)
1 3/4 cup frozen mixed vegetables
6 cups of water
1 28 oz. can of diced tomatoes
1 1/2 cups elbow macaroni
Brown and drain your beef, add onion soup mix, salt and pepper to taste, diced tomatoes, water and vegetables.
Bring to a boil...simmer on medium- low heat for 20 minutes...add the macaroni.... cook for 7-8 minutes.... and enjoy.... You can use one onion instead of onion soup mix...just dice and cook with ground beef. Add whatever spices you like. Salt & Pepper come to mind.
LICKING YOUR PLATE OR BOWL CLEAN IS A GREAT COMPLIMENT TO
THE COOK
AROUND HERE
My Spaghetti Sauce Recipe & much more...
Spaghetti with meaty Sauce
1.5 lbs of ground beef or ground turkey (browned & drained)
.5 lbs Mild Italian Sausage (browned & drained)
1/2 large red onion or more to taste(peeled & diced)
2 tbsp of minced garlic
salt, pepper, basil & oregano to taste
I can of Red Gold Italian ready diced tomatoes
1 can of Red Gold petite diced & crushed tomatoes
1 15 oz can of tomato sauce
1 spoonful of tomato paste (optional)
I make a meaty spaghetti sauce like my sister always made
Starting out with the ground beef or venison and Italian sausage (browned in the cook pot and grease drained)
I add a red onion, minced garlic. I also add salt, black pepper, basil & oregano to taste.
I mostly use Red Gold petite diced tomatoes, crushed and plain tomato sauce. This will make a gallon of sauce. Let this simmer for about an hour at low heat and it's ready to eat. Let this sit over night and it gets even better. I use this over angel hair , macaroni or thin spaghetti pasta, I'll also use it to make lasagna and ziti.
Rachael Ray told me that if I grind the oregano between my hands as it goes in the pot, it'll release the oils in the herb.
.5 lbs Mild Italian Sausage (browned & drained)
1/2 large red onion or more to taste(peeled & diced)
2 tbsp of minced garlic
salt, pepper, basil & oregano to taste
I can of Red Gold Italian ready diced tomatoes
1 can of Red Gold petite diced & crushed tomatoes
1 15 oz can of tomato sauce
1 spoonful of tomato paste (optional)
I make a meaty spaghetti sauce like my sister always made
Starting out with the ground beef or venison and Italian sausage (browned in the cook pot and grease drained)
I add a red onion, minced garlic. I also add salt, black pepper, basil & oregano to taste.
I mostly use Red Gold petite diced tomatoes, crushed and plain tomato sauce. This will make a gallon of sauce. Let this simmer for about an hour at low heat and it's ready to eat. Let this sit over night and it gets even better. I use this over angel hair , macaroni or thin spaghetti pasta, I'll also use it to make lasagna and ziti.
Rachael Ray told me that if I grind the oregano between my hands as it goes in the pot, it'll release the oils in the herb.
Joyces' Lasagna
Lasagna
Joyce taught me this one. Just take the meaty spaghetti sauce you just made, above, get a casarole dish (at least 9x13 or bigger, mine's bigger), boil up a bunch of lasagna noodles (12-18) and a lot of mozzarella cheese slices
24-30) and start layering noodles, sauce, cheese...noodles, sauce and cheese until the casserole dish is full. I usually get 3 layers of each in my pan. I put one extra layer of noodles with cheese over it to top off the dish before baking.
Bake at 400 degrees for 20 - 25 minutes or until your cheese is browned.
24-30) and start layering noodles, sauce, cheese...noodles, sauce and cheese until the casserole dish is full. I usually get 3 layers of each in my pan. I put one extra layer of noodles with cheese over it to top off the dish before baking.
Bake at 400 degrees for 20 - 25 minutes or until your cheese is browned.
Sopranos' inspired Baked Ziti
Ziti
Think about how we just made the lasagna but now simpler. You use the spaghetti sauce and any other type of pasta you want, mix them together, cover with a layer of mozzarella cheese and bake at 400 degrees until the cheese is browned and you now have my version of Baked Ziti. Very easy to make and really good.
Making Goulash is easy!!
Goulash
If you make my spaghetti sauce and add three tablespoons of Worcestershire Sauce to it, you basically have the recipe for Goulash. You can thin out the recipe with more tomato sauce or tomato soup if that's the way you like yours.
I like mine meaty.
Now all you need to do is bring a pot of water to boil and add as much elbow macaroni as you want to the water, reduce your heat and allow them to cook. When they're ready, drain the water off and mix in your meat sauce mixture and you're all set, It's Goulash !!!
These days I think most folks use the Hamburger Helper to make stuff like this. Or you can use Chili and the same maccaroni and make Chili Mac ! Add cheese and crackers and you have just created a spoon-able 5 Way.
I like mine meaty.
Now all you need to do is bring a pot of water to boil and add as much elbow macaroni as you want to the water, reduce your heat and allow them to cook. When they're ready, drain the water off and mix in your meat sauce mixture and you're all set, It's Goulash !!!
These days I think most folks use the Hamburger Helper to make stuff like this. Or you can use Chili and the same maccaroni and make Chili Mac ! Add cheese and crackers and you have just created a spoon-able 5 Way.
Junes' Famous Sauer Braten
Sour Meat & Noodles
Start with 2 pounds of good lean chuck, either cut into cubes or left whole as a steak.
Then using a tea bag holder, fill it half full of mixed pickling spice
1 cup of red wine vinegar
2 cups of water
1 package of dry onion soup mix
You can either put this in a crock pot and cook it all day or put it in a covered pot and cook it at 300 degrees for 6 hours.
Take 15 Ginger Snap Cookies and put them in a bowl and cover with cold water. When the meat is done, add the Ginger Snap and water mixture and stir until it thickens like gravy, serve over noodles.
I don't know anyone that has tried this and not liked it.
I've had so called authentic German Sauer Braten before and it was lousy compared to what my Mom made.
Then using a tea bag holder, fill it half full of mixed pickling spice
1 cup of red wine vinegar
2 cups of water
1 package of dry onion soup mix
You can either put this in a crock pot and cook it all day or put it in a covered pot and cook it at 300 degrees for 6 hours.
Take 15 Ginger Snap Cookies and put them in a bowl and cover with cold water. When the meat is done, add the Ginger Snap and water mixture and stir until it thickens like gravy, serve over noodles.
I don't know anyone that has tried this and not liked it.
I've had so called authentic German Sauer Braten before and it was lousy compared to what my Mom made.
Mmm, Cowboy Steak !
Liver & Onions
When I was a kid, we grew up watching tons of Cowboy shows and movies and wanted to be just like them. I thought this was the inspiration for my Mom to call Liver & Onions...Cowboy Steak !
It was an old neighbor of mine and Nursery School Mate (Mike) that refreshed my memory and said it was the woman and her mother, that ran the Nursery School, called it Cowboy Steak and I guess my Mom got the idea from her.
If she said we were having liver, I wouldn't eat it but if she said it was Cowboy Steak...that was different.
I put a skillet on the stove on medium heat and a lot of butter melted in the bottom and then some sliced red onion.
Once the onions are in I put two pieces of liver in the skillet for maybe a minute or so on each side. Pretty soon it's done and ready to plate.
I like to have steamed, chopped spinach, applesauce and rice pilaf with my Cowboy Steak. Cowboy Steak is a great source of protein and iron.
It was an old neighbor of mine and Nursery School Mate (Mike) that refreshed my memory and said it was the woman and her mother, that ran the Nursery School, called it Cowboy Steak and I guess my Mom got the idea from her.
If she said we were having liver, I wouldn't eat it but if she said it was Cowboy Steak...that was different.
I put a skillet on the stove on medium heat and a lot of butter melted in the bottom and then some sliced red onion.
Once the onions are in I put two pieces of liver in the skillet for maybe a minute or so on each side. Pretty soon it's done and ready to plate.
I like to have steamed, chopped spinach, applesauce and rice pilaf with my Cowboy Steak. Cowboy Steak is a great source of protein and iron.
Mike Rensings' Sloppy Joe Recipe
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce / Chili Sauce
2 tablespoons tomato paste
1 can of beer
4 crusty rolls, split, toasted, and lightly buttered
Garnish:
sliced ripe tomatoes, pickles, Deviled Potato Salad, recipe follows
Directions
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Drain when meat is brown.
Combine brown sugar and steak seasoning. Add sugar and spice mixture to
the skillet and combine. Cook 5 minutes. Add onion and red peppers to the
skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and
Worcestershire sauce with meat for 5 minutes. Add tomato / chili sauce and paste
to pan. Stir to combine. Add Beer to taste. Reduce heat to simmer and cook
Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop,
pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.
Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper,
dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce / Chili Sauce
2 tablespoons tomato paste
1 can of beer
4 crusty rolls, split, toasted, and lightly buttered
Garnish:
sliced ripe tomatoes, pickles, Deviled Potato Salad, recipe follows
Directions
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Drain when meat is brown.
Combine brown sugar and steak seasoning. Add sugar and spice mixture to
the skillet and combine. Cook 5 minutes. Add onion and red peppers to the
skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and
Worcestershire sauce with meat for 5 minutes. Add tomato / chili sauce and paste
to pan. Stir to combine. Add Beer to taste. Reduce heat to simmer and cook
Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop,
pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.
Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper,
dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!
Mexican Corn or Corn Salad
A Mexican Corn variation
Take a 1/4 cup honey mustard
1/4 cup Italian salad dressing
1 teaspoon chili powder and mix them together in one bowl.
Then take 30 ounces of whole kernel corn, drained, 2 cups ripe tomatoes, diced, 1 medium green bell pepper, cored, cut and diced and 1 1/3 cup red onion, diced. You can add black beans and cayenne pepper if you like.
Once the vegetables are mixed in the bowl you can take you salad dressing mixture and pour it over the vegetables and mix until thoroughly coated and serve chilled
Or you can open a can of whole kernel corn and put it in a pan on the stove top and add your green peppers and red onion and serve it hot.
This is just about the best corn I've ever had !
1/4 cup Italian salad dressing
1 teaspoon chili powder and mix them together in one bowl.
Then take 30 ounces of whole kernel corn, drained, 2 cups ripe tomatoes, diced, 1 medium green bell pepper, cored, cut and diced and 1 1/3 cup red onion, diced. You can add black beans and cayenne pepper if you like.
Once the vegetables are mixed in the bowl you can take you salad dressing mixture and pour it over the vegetables and mix until thoroughly coated and serve chilled
Or you can open a can of whole kernel corn and put it in a pan on the stove top and add your green peppers and red onion and serve it hot.
This is just about the best corn I've ever had !
Grammas' Hot German Potato Salad
Potato Salad
This is another of Gramma Steinbecks' recipes.
Start out boiling 5 medium size potatoes
Hard boiling 3 eggs
And broiling 12 strips of bacon until crisp
In a small pan put the following ingredients
1/2 cup of sugar
1/2 cup of red wine vinegar
1 cup of water
2 teaspoons of corn strach
Now, slice the potatoes in a larger bowl
Bring the small pan of ingredients to a boil and pour over the potatoes and mix thoroughly. You can quarter or slice the eggs and place them on top of the potatoes and then crumble the crisp bacon over the top of the potatoes and eggs
Start out boiling 5 medium size potatoes
Hard boiling 3 eggs
And broiling 12 strips of bacon until crisp
In a small pan put the following ingredients
1/2 cup of sugar
1/2 cup of red wine vinegar
1 cup of water
2 teaspoons of corn strach
Now, slice the potatoes in a larger bowl
Bring the small pan of ingredients to a boil and pour over the potatoes and mix thoroughly. You can quarter or slice the eggs and place them on top of the potatoes and then crumble the crisp bacon over the top of the potatoes and eggs
Lynn's Cucumber & Tomato Salad
Peel 2 cucumbers, cut in half long-ways. Scoop out the seeds, slice into a
bowl. Add 1 14 oz can of diced tomatoes, I use Red Gold. Dissolve 6 packets of
Splenda in 3/4 cup cider vinegar. Mix into the cucumber/tomato mixture and
refrigerate until needed. Keeps well for a couple of days. If you choose
sugar, I think the conversion is 3/4 cup sugar = 6 packets of sweetener.
Doesn't change the results.
bowl. Add 1 14 oz can of diced tomatoes, I use Red Gold. Dissolve 6 packets of
Splenda in 3/4 cup cider vinegar. Mix into the cucumber/tomato mixture and
refrigerate until needed. Keeps well for a couple of days. If you choose
sugar, I think the conversion is 3/4 cup sugar = 6 packets of sweetener.
Doesn't change the results.
Karen's Corn Pudding Recipe
Corn Pudding
We did a Pot Luck Lunch at work for one of the holidays and Karen brought in Corning Pudding. I had never had it before, only because no one in our family had ever made it and served it to us. I tried it and loved it and Karen gave me this recipe.
1 can creamed corn
1 can whole kernel corn (drained)
1 beaten egg
1/2 a stick of butter (softened)
One 6 oz. of sour cream
1 box Jiffy corn bread mix
Mix all ingredients together in buttered casserole dish. Dishes make a difference. I was using a round, deep bowl and it wasn't getting done in the middle. My Sister suggested using a 9X13 dish that was flat on the bottom and that makes a world of difference. Bake at 375 degrees for 60 minutes.
1 can creamed corn
1 can whole kernel corn (drained)
1 beaten egg
1/2 a stick of butter (softened)
One 6 oz. of sour cream
1 box Jiffy corn bread mix
Mix all ingredients together in buttered casserole dish. Dishes make a difference. I was using a round, deep bowl and it wasn't getting done in the middle. My Sister suggested using a 9X13 dish that was flat on the bottom and that makes a world of difference. Bake at 375 degrees for 60 minutes.
Baked, Roasted or Microwaved Baked Potato
Baked Potato split open and butter melting
I like a Baked Potato with my Steak. There are many ways to cook or bake the spud but the microwave is the fastest.
Take one medium to large potato and scrub the outer skin with a kitchen scrubber to clean the surface. Then take a fork and stab it several times to allow it to vent while cooking. Now put it in the microwave oven and set it for 5 minutes. Once that is done, open the oven door and roll the potato over and turn it 45 degrees and cook it for another 5 minutes. When the timer goes off, be careful...it's HOT but it's done. Now you can do butter and salt...maybe sour cream or load it up with veggies, bacon bits, cheese and whatever else you might like !
You can bake a potato in the standard oven on 400 degrees for I don't know how long...maybe an hour ? Or wrap it in aluminum foil and put it in the coals of a campfire. The microwave is the fastest and simplest to get perfect end results every time.
Take one medium to large potato and scrub the outer skin with a kitchen scrubber to clean the surface. Then take a fork and stab it several times to allow it to vent while cooking. Now put it in the microwave oven and set it for 5 minutes. Once that is done, open the oven door and roll the potato over and turn it 45 degrees and cook it for another 5 minutes. When the timer goes off, be careful...it's HOT but it's done. Now you can do butter and salt...maybe sour cream or load it up with veggies, bacon bits, cheese and whatever else you might like !
You can bake a potato in the standard oven on 400 degrees for I don't know how long...maybe an hour ? Or wrap it in aluminum foil and put it in the coals of a campfire. The microwave is the fastest and simplest to get perfect end results every time.
How to do Microwaved Corn on the Cob
Ears of corn on the cob wrapped in wax paper for the microwave
Mm, Corn on the Cob, there are also many ways to prepare it. You could leave it in the husk and thoroughly soak it in water and then either roast it on a grill or in the coals of a campfire to heat and steam the corn. When it's done pull back the husk and corn silk and use that as your handle to hold the cob for eating and then get your butter and salt to taste.
Or you could fill a pot with water and put your shucked (corn husks removed) corn in the water and boil it till done and then do the whole butter and salt to taste thing.
My favorite way is to take a square of wax paper and lay it on the counter top. Take your shucked corn and roll it in butter or margarine and place it diagonally on the wax paper. Now fold the ends in towards the corn cob and then roll the cob the rest of the way in the remaining wax paper. Put it in the microwave for 5 minutes and when it's done be careful...It's HOT !!! Now all you need is a bit of salt and you're already to eat !
Or you could fill a pot with water and put your shucked (corn husks removed) corn in the water and boil it till done and then do the whole butter and salt to taste thing.
My favorite way is to take a square of wax paper and lay it on the counter top. Take your shucked corn and roll it in butter or margarine and place it diagonally on the wax paper. Now fold the ends in towards the corn cob and then roll the cob the rest of the way in the remaining wax paper. Put it in the microwave for 5 minutes and when it's done be careful...It's HOT !!! Now all you need is a bit of salt and you're already to eat !
Making Sweet n Sticky Baked Beans
Pork n Beans, Baked Beans....whatever you want to call em, they're good !
Baked Beans make a nice side dish when cooking out or eating in.
1 can of Kroger's Pork 'n' Beans
1/4 cup of brown sugar
Black Pepper to taste
Some diced red onion, to taste (optional)
a little (I mean little) squirt of yellow mustard (a little mustard goes a long way)
1/4 cup of ketchup
Open the can of beans up and pour them into a small pan. Add your cracked black pepper, mustard, brown sugar, onion and ketchup and stir over medium-low heat on your stove top until heated to the desired temperature..
I like to dip my hotdogs in the bean juice or slather the juice and beans over cottage ham and pork chops.
1 can of Kroger's Pork 'n' Beans
1/4 cup of brown sugar
Black Pepper to taste
Some diced red onion, to taste (optional)
a little (I mean little) squirt of yellow mustard (a little mustard goes a long way)
1/4 cup of ketchup
Open the can of beans up and pour them into a small pan. Add your cracked black pepper, mustard, brown sugar, onion and ketchup and stir over medium-low heat on your stove top until heated to the desired temperature..
I like to dip my hotdogs in the bean juice or slather the juice and beans over cottage ham and pork chops.
Making Instant Mashed Potatoes for the Lactose Intolerant
Lactose Free Instant Mashed Potatoes
Joyce is Lactose Intolerant so over the years I have adapted to a milk-free cooking style.
You have probably noticed in my recipes for French Toast or Scrambled Eggs that I used water in place of milk (except for the Eggnog French Toast and Joyce doesn't eat that).
Making Instant Mashed Potatoes is very easy. You need a 2 quart pan and equal amounts of water to Instant Mashed Potato Flakes. Let start out with
2 cups of water in the pan
a sprinkle of salt in the water
2 cups of Instant Potato Flakes
1 heaping tablespoon of margarine
more salt to taste
Put your pan of water and salt on the stove on HIGH heat and bring to a rolling boil. Remove the boiling water from the heat and turn OFF the burner on the stove.
Gently pour the Instant Mashed Potato Flakes into the water and stir until completely mixed. Now add the heaping tablespoon of margarine and mix until smooth and add more margarine and salt to taste.
You have probably noticed in my recipes for French Toast or Scrambled Eggs that I used water in place of milk (except for the Eggnog French Toast and Joyce doesn't eat that).
Making Instant Mashed Potatoes is very easy. You need a 2 quart pan and equal amounts of water to Instant Mashed Potato Flakes. Let start out with
2 cups of water in the pan
a sprinkle of salt in the water
2 cups of Instant Potato Flakes
1 heaping tablespoon of margarine
more salt to taste
Put your pan of water and salt on the stove on HIGH heat and bring to a rolling boil. Remove the boiling water from the heat and turn OFF the burner on the stove.
Gently pour the Instant Mashed Potato Flakes into the water and stir until completely mixed. Now add the heaping tablespoon of margarine and mix until smooth and add more margarine and salt to taste.
Making Minute Rice
Minute Rice is fast and easy
It takes regular rice 30 minutes to cook where as Minute Rice cooks in 5 minutes. This is because Minute Rice is already partially cooked. Minute Rice stores well in your food supplies, longer than regular rice. I store mine in 2-liter bottles to keep moisture away from the rice.
You need a 2 quart pan & lid
2 cups of water
a sprinkle of salt
2 cups of Minute Rice (off to the side)
Turn your burner on the stove to HIGH heat.
Bring your pan of water and salt to a rolling boil. Pour your rice into the boiling water and give it a stir with a spoon or fork. Then remove the pan from the heat and turn the burner OFF. Stir the rice in the water, cover with the lid and set the pan on a different burner that is OFF for 5 minutes or so, while you fix the rest of your dinner. Season to taste and you're all set !
You need a 2 quart pan & lid
2 cups of water
a sprinkle of salt
2 cups of Minute Rice (off to the side)
Turn your burner on the stove to HIGH heat.
Bring your pan of water and salt to a rolling boil. Pour your rice into the boiling water and give it a stir with a spoon or fork. Then remove the pan from the heat and turn the burner OFF. Stir the rice in the water, cover with the lid and set the pan on a different burner that is OFF for 5 minutes or so, while you fix the rest of your dinner. Season to taste and you're all set !
Boiled Potatoes
Boiled Potato Chunks with chopped parsley
I take 5-6 medium size Russet Potatoes, peeled and chucked into bite-size chunks and fling them into a 3 or 4 quart pot of water and and bring to a boil on HIGH heat on your stove. Once the water boils, reduce your heat to MEDIUM or MEDIUM-LOW and allow to cook. After maybe 10 minutes, use the fork test and stab one of the chunks. If it splits apart, they're done. Use a strainer to drain off the hot water and you are ready to eat !
It's that easy !
So you need a 3 quart pan
Potato Peeler
Knife (for chunking)
Water
Salt
Fork (for stabbing)
You can make more but you'll need to adjust the size of your pot of water to accommodate the water and potatoes.
It's that easy !
So you need a 3 quart pan
Potato Peeler
Knife (for chunking)
Water
Salt
Fork (for stabbing)
You can make more but you'll need to adjust the size of your pot of water to accommodate the water and potatoes.
How to Hard Boil Eggs
Hard Boiled Eggs ready when you need them
I do enjoy a hard boiled egg or two, quartered on a chef salad for my dinner plate.
You'll need a pan and lid for water to boil
As many eggs as you'd like to prepare at one time (try not to do too many. 4-6 at a time is what I do. A large bowel and ice (for after the eggs cook)
Tongs to remove the "HOT" eggs from the water and place into the ice bath later.
After I bring my pot of water to a rolling boil on high heat, with the aid of a small strainer I carefully put my 5-6 eggs in the water and reduce the heat to medium-high or medium heat. Make sure the water is about an inch over the top of the eggs. Allow to simmer at this temperature for 13 minutes.
Prepare your ice bath in a large bowel with enough room for water, ice and your eggs.
Using your tongs, remove the eggs from the hot water and place each one into the ice bath and allow them to cool for another 10 minutes.
Now they're ready whenever you are and all you need to do is peel them.
You'll need a pan and lid for water to boil
As many eggs as you'd like to prepare at one time (try not to do too many. 4-6 at a time is what I do. A large bowel and ice (for after the eggs cook)
Tongs to remove the "HOT" eggs from the water and place into the ice bath later.
After I bring my pot of water to a rolling boil on high heat, with the aid of a small strainer I carefully put my 5-6 eggs in the water and reduce the heat to medium-high or medium heat. Make sure the water is about an inch over the top of the eggs. Allow to simmer at this temperature for 13 minutes.
Prepare your ice bath in a large bowel with enough room for water, ice and your eggs.
Using your tongs, remove the eggs from the hot water and place each one into the ice bath and allow them to cool for another 10 minutes.
Now they're ready whenever you are and all you need to do is peel them.
Mike Rensings' Deviled Potato Salad
5 all-purpose potatoes, peeled and diced
Coarse salt
1/4 onion
3 tablespoons prepared yellow mustard
1/2 cup mayonnaise, eyeball the amount
1 teaspoon sweet paprika
1 teaspoon hot cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot)
Salt and freshly ground black pepper
2 scallions, thinly sliced, for garnish
Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to
quick-cool them.
In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and Hot Sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top the Potato Salad with chopped scallions and serve.
Coarse salt
1/4 onion
3 tablespoons prepared yellow mustard
1/2 cup mayonnaise, eyeball the amount
1 teaspoon sweet paprika
1 teaspoon hot cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot)
Salt and freshly ground black pepper
2 scallions, thinly sliced, for garnish
Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to
quick-cool them.
In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and Hot Sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top the Potato Salad with chopped scallions and serve.
Gramma Steinbecks' Homemade Bread Recipe
Homemade Bread
They say Gramma use to make this everyday for my Grampa and when he died she threw out the bread pans. But she would still make it for me ! I was so spoiled.
Take one package of dry active yeast and add it to 1 cup of very warm water and a teaspoon of sugar. Let stand for 10 minutes.
Then beat 2 eggs together in a small bowl and save till later.
Now, in a large bowl, mix the following
1/2 cup of sugar
1/2 cup of shortening
2 tablespoons of salt
1 cup of hot milk
now add your beaten eggs and yeast mixture
Then sift 4 cups of All Purpose Flour into the bowl and mix it all together. Add an additional 2 1/2 cups of flour when the mixture is smooth.
Kneed the dough for 10 minutes on a floured board and allow to rise for an hour and a half and then punch it down.
Separate into loaves and allow to rise another hour, bake at 400 degrees for 25 minute
Take one package of dry active yeast and add it to 1 cup of very warm water and a teaspoon of sugar. Let stand for 10 minutes.
Then beat 2 eggs together in a small bowl and save till later.
Now, in a large bowl, mix the following
1/2 cup of sugar
1/2 cup of shortening
2 tablespoons of salt
1 cup of hot milk
now add your beaten eggs and yeast mixture
Then sift 4 cups of All Purpose Flour into the bowl and mix it all together. Add an additional 2 1/2 cups of flour when the mixture is smooth.
Kneed the dough for 10 minutes on a floured board and allow to rise for an hour and a half and then punch it down.
Separate into loaves and allow to rise another hour, bake at 400 degrees for 25 minute
Sicilian Style Pizza, Anyone ?
Sicilian Style Pizza made with Gramma's bread for the dough
Using Grammas' Bread Recipe as your pizza dough...slather some Kroger's Pizza Sauce over the uncooked dough and add a healthy amount of Kroger's Pizza Blend or Mozzarella cheese and all the toppings of your choice. It really makes great, thick, Sicilian style pizza crust. Bake at 400 degrees for 20-23 minutes.
(Improved) Pizza Bread, Anyone ?
Pizza Bread
You may call it French Bread Pizza but we just called it Pizza Bread when I was growing up.
I have made a change to how I make my Pizza Bread now. I now use a couple of the LaRosa's hoagie buns from Kroger's. They are already split. I just open them and create four halves and put them on a cookie sheet. I use Kroger's brand of pizza snack sauce and spread a thin layer over each half of the bread. Then I dice up green pepper and red onion sprinkle them over the sauce. Now I take Kroger's shredded Pizza Cheese and cover the halves. Now you can add your extras like pepperoni or Italian Sausage etc. Now it's ready to slide into an oven that is pre-heated to 400 degrees for maybe 15-18 minutes.
I want to try this on garlic bread and see how that is ?
I have made a change to how I make my Pizza Bread now. I now use a couple of the LaRosa's hoagie buns from Kroger's. They are already split. I just open them and create four halves and put them on a cookie sheet. I use Kroger's brand of pizza snack sauce and spread a thin layer over each half of the bread. Then I dice up green pepper and red onion sprinkle them over the sauce. Now I take Kroger's shredded Pizza Cheese and cover the halves. Now you can add your extras like pepperoni or Italian Sausage etc. Now it's ready to slide into an oven that is pre-heated to 400 degrees for maybe 15-18 minutes.
I want to try this on garlic bread and see how that is ?
English Muffin style Pizza
English Muffin Pizza
Fork-split, English Muffin can make good little, individual pizza in a pinch. Just take your muffin and split the halves and using the pizza sauce of your liking, smear a thin coating over the surface of the open muffin and then add your shreded pizza cheese and toppings if desired.
On a cookie sheet in a 400 degree pre-heated oven for 15 minutes and you're all set.
On a cookie sheet in a 400 degree pre-heated oven for 15 minutes and you're all set.
Debbie McNelly's Infamous Pizza Bread
Pizza Bread
Ingredients
1 loaf of frozen bread dough (thawed out)
1 egg
2 cups of mozzarella cheese shreaded
2 cups of provolone cheese shreaded
1 package of pepperoni slices
Take your thawed and risen bread dough and place it on a cookie sheet covered with 2 sheet of aluminum foil with a 3 inch border all the way around the cookie sheet.
With greesed hands, spread the dough from the middle of the cookie sheet, out to cover the entire pan.
Cover half the dough with half of the provolone cheese
Combine the egg, mozzarella cheese and pepperoni and mix well and spread this on top of the provolone cheese.
Put the other half of the provolone cheese on top of the mozzarella mixture.
Fold the other half of the bread dough over the top of the cheese covered half of the dough and pinch the edges together to seal it all and then cut 3 slices into the top of the bread to allow venting.
Pull the aluminum foil around the pizza bread to cover it completely.
Bake at 350 degrees for 30 minutes covered in foil and still on the cookie sheet.
Suggestion if you make up the pizza bread the night before and chill it in the refrigerator over night and bake it the next day, it works better.
1 loaf of frozen bread dough (thawed out)
1 egg
2 cups of mozzarella cheese shreaded
2 cups of provolone cheese shreaded
1 package of pepperoni slices
Take your thawed and risen bread dough and place it on a cookie sheet covered with 2 sheet of aluminum foil with a 3 inch border all the way around the cookie sheet.
With greesed hands, spread the dough from the middle of the cookie sheet, out to cover the entire pan.
Cover half the dough with half of the provolone cheese
Combine the egg, mozzarella cheese and pepperoni and mix well and spread this on top of the provolone cheese.
Put the other half of the provolone cheese on top of the mozzarella mixture.
Fold the other half of the bread dough over the top of the cheese covered half of the dough and pinch the edges together to seal it all and then cut 3 slices into the top of the bread to allow venting.
Pull the aluminum foil around the pizza bread to cover it completely.
Bake at 350 degrees for 30 minutes covered in foil and still on the cookie sheet.
Suggestion if you make up the pizza bread the night before and chill it in the refrigerator over night and bake it the next day, it works better.
BREAKFAST IS SERVED
Scrambled Eggs
Scrambled Eggs
I never liked my Mother's way of making Scrambled Eggs. They were too wet or under-cooked in my opinion. My Aunt Mary introduced me to what I think are the perfectly cooked Scrambled Eggs. All it requires is letting the eggs cook a little longer in the pan before serving. I don't do Poached, Fried, Over Easy or Sunny-Side Up. I just stick with Scrambled Eggs. I sometimes add a little water to my eggs before scrambling them but they say to use milk to make them fluffier.
I use a 12 inch skillet on medium-high heat setting on my electric stove with a little butter melted in the bottom
I crack 3-4 extra large eggs in a bowl and add a little water.
Using a fork to whisk them until the yolks are completely scrambled. I have tried a using a whisk but prefer the fork method.
Pour the beaten eggs into the pre-heated pan and using a spatula I pull and push the eggs gently around the pan and flip them a couple times until done.
While scrambling the eggs I will sometimes add cracked black pepper to them while they cook.
When they have reached the desired texture for your taste, push them on to an awaiting plate, salt to taste and you're ready to add your other fix'ns for a more complete Big Breakfast. As you become more comfortable with your cooking you might like to add diced green pepper and onion to your eggs and maybe even some cooked sausage crumbles. (I like a supreme pizza but Joyce doesn't so she will pull off her peppers, onions and sausage and I'll save it till that next morning's breakfast and cook it all up in with my eggs.)
Joyce reminded me of another way to prepare Scrambled Eggs...in the micro-wave ! I had forgotten that. I've never had them but she likes them. She breaks 1-2 eggs in a bowl and adds a tiny bit of water and then scrambles them in the micro-wave for a minute, scramble them again and another minute in the micro-wave. Like I said, she likes them with English Muffins buttered and strawberry jelly in the nooks and crannies, with her coffee.
I like a big breakfast and will often times have bread in the toaster and toasting about half way through the cook time of my eggs. Meanwhile I have also discovered pre-cooked bacon and the easy 1 minute micro-waving time it needs, also while cooking my eggs. (No mess or extra time required while preparing) Just put the bacon on a paper towel and slip them into the micro-wave for a minute and it comes out done and crispy. I have also done leftover cottage ham in the skillet, sometimes sausage links or patties. Leftover Jambalaya tastes good on the side with eggs. I also like applesauce and cottage cheese on my plate and may garnish my cottage cheese with grapes. I keep orange flavored TANG drink mix in the house to make up a glass of mock-orange juice when needed. There have been times when I mix up some Bisquik biscuit dough, making biscuits and have them in the oven instead of toast. They bake while I eat my breakfast and are done when I finish. I eat them afterwards with butter and jam, sometimes honey.
I use a 12 inch skillet on medium-high heat setting on my electric stove with a little butter melted in the bottom
I crack 3-4 extra large eggs in a bowl and add a little water.
Using a fork to whisk them until the yolks are completely scrambled. I have tried a using a whisk but prefer the fork method.
Pour the beaten eggs into the pre-heated pan and using a spatula I pull and push the eggs gently around the pan and flip them a couple times until done.
While scrambling the eggs I will sometimes add cracked black pepper to them while they cook.
When they have reached the desired texture for your taste, push them on to an awaiting plate, salt to taste and you're ready to add your other fix'ns for a more complete Big Breakfast. As you become more comfortable with your cooking you might like to add diced green pepper and onion to your eggs and maybe even some cooked sausage crumbles. (I like a supreme pizza but Joyce doesn't so she will pull off her peppers, onions and sausage and I'll save it till that next morning's breakfast and cook it all up in with my eggs.)
Joyce reminded me of another way to prepare Scrambled Eggs...in the micro-wave ! I had forgotten that. I've never had them but she likes them. She breaks 1-2 eggs in a bowl and adds a tiny bit of water and then scrambles them in the micro-wave for a minute, scramble them again and another minute in the micro-wave. Like I said, she likes them with English Muffins buttered and strawberry jelly in the nooks and crannies, with her coffee.
I like a big breakfast and will often times have bread in the toaster and toasting about half way through the cook time of my eggs. Meanwhile I have also discovered pre-cooked bacon and the easy 1 minute micro-waving time it needs, also while cooking my eggs. (No mess or extra time required while preparing) Just put the bacon on a paper towel and slip them into the micro-wave for a minute and it comes out done and crispy. I have also done leftover cottage ham in the skillet, sometimes sausage links or patties. Leftover Jambalaya tastes good on the side with eggs. I also like applesauce and cottage cheese on my plate and may garnish my cottage cheese with grapes. I keep orange flavored TANG drink mix in the house to make up a glass of mock-orange juice when needed. There have been times when I mix up some Bisquik biscuit dough, making biscuits and have them in the oven instead of toast. They bake while I eat my breakfast and are done when I finish. I eat them afterwards with butter and jam, sometimes honey.
Eggnog French Toast !
Made with eggnog
I was lucky enough to find Eggnog at a reduced price of $1.00 per half gallon at Kroger's. Their Sell By date was due and they reduce the price. I drank one jug and used part of the second one to try Eggnog French Toast. Let me tell you... It's FANTASTIC !!!
I got out my griddle, a large bowl and a spatula (pancake flipper), an egg, maybe a cup of eggnog and a loaf of Texas Toast.
I broke the egg into the bowl and scrambled it and then added the eggnog and scrambled it all together. My griddle was set on 375 degrees and I carefully lifted the slice of bread that has been coated with an eggnog batter out of the bowl and on to the griddle.
After a few minutes on the griddle I flipped the bread to its other side and allowed it to cook another two minutes or so before plating it, drizzling a little syrup over them and sitting down to eat.
The flavor was more than I expected. It didn't need a lot of syrup on the slices. I made six slices from this batch of eggnog batter.
I got out my griddle, a large bowl and a spatula (pancake flipper), an egg, maybe a cup of eggnog and a loaf of Texas Toast.
I broke the egg into the bowl and scrambled it and then added the eggnog and scrambled it all together. My griddle was set on 375 degrees and I carefully lifted the slice of bread that has been coated with an eggnog batter out of the bowl and on to the griddle.
After a few minutes on the griddle I flipped the bread to its other side and allowed it to cook another two minutes or so before plating it, drizzling a little syrup over them and sitting down to eat.
The flavor was more than I expected. It didn't need a lot of syrup on the slices. I made six slices from this batch of eggnog batter.
Bacon & Eggs !
Bacon, eggs & toast
Here's a fast breakfast. Grab 3-4 eggs and scramble them in a bowl and let them sit while your skillet pre-heats. Take pre-cooked bacon and put a few strips on a paper towel and throw a couple slices of bread in the toaster.
Now your skillet is hot with a little butter melted in the bottom. Pour your eggs into the pan and begin moving them around the pan and flipping them to cook both sides evenly.
While you're doing that. put the bacon in the micro-wave for a minute and push your button down on the toaster.
Just about the time your eggs are done, so is your bacon and toast. You just need to butter your toast and get something to drink and you're all set.
Now your skillet is hot with a little butter melted in the bottom. Pour your eggs into the pan and begin moving them around the pan and flipping them to cook both sides evenly.
While you're doing that. put the bacon in the micro-wave for a minute and push your button down on the toaster.
Just about the time your eggs are done, so is your bacon and toast. You just need to butter your toast and get something to drink and you're all set.
A different kind of Pigs in a blanket
Sausage & Pancakes with syrup
I use Kroger's Pancake & Waffle mix but I make it thin with a little extra water. I don't like thick pancakes but not quite as thin as a crepe. I use water instead of milk. McDonald's has about as perfect a pancake as I could ever want and I try to style mine just like theirs.
If you have a griddle lets get it plugged in and turned up to about 350 degrees. You can make your link sausage and pancakes on the same griddle or you can do the sausage up in a skillet on the stove. Either way, brown your sausage links and plate them while fixing the pancakes.
Follow the directions on the box for the pancakes but like I said, I like mine like the ones in the pictures, made a little thinner and lighter and golden brown.
Pour your pancake batter onto the griddle till about 4-5 inches in diameter and watch the top side begin to bubble. When most of the bubbles pop open, it's time to flip them with your pancake flipper or spatula.
Once flipped the other side probably doesn't need much time to cook. Maybe a minute or less and then you're ready.
Get a small glass or bowl for your syrup and make sure to have enough room for dunking. Take a sausage link and roll a pancake around it and dip it in the syrup. What a GREAT taste combination ! Warmed up syrup is optional.
If you have a griddle lets get it plugged in and turned up to about 350 degrees. You can make your link sausage and pancakes on the same griddle or you can do the sausage up in a skillet on the stove. Either way, brown your sausage links and plate them while fixing the pancakes.
Follow the directions on the box for the pancakes but like I said, I like mine like the ones in the pictures, made a little thinner and lighter and golden brown.
Pour your pancake batter onto the griddle till about 4-5 inches in diameter and watch the top side begin to bubble. When most of the bubbles pop open, it's time to flip them with your pancake flipper or spatula.
Once flipped the other side probably doesn't need much time to cook. Maybe a minute or less and then you're ready.
Get a small glass or bowl for your syrup and make sure to have enough room for dunking. Take a sausage link and roll a pancake around it and dip it in the syrup. What a GREAT taste combination ! Warmed up syrup is optional.
Ham & Eggs for breakfast
Ham with Scrambled Eggs
I buy a ham steak from Kroger's and heat it up in a skillet on the stove after my eggs are done. It doesn't take long in a pre-heated skillet. I'm not really a hash brown eating person but you get the idea from the picture of a nice breakfast. I prefer toast with butter and grape jam some cottage cheese, applesauce and a glass of orange flavored TANG to make my breeakfast.
Old Fashioned Oatmeal for breakfast ?
A bowl of oatmeal to warm your soull on a cold morning.
I don’t make the traditional bowl of oatmeal for breakfast. Meaning I don't follow the directions on the box. I pour the desired amount of Old Fashioned Rolled Oats in a pan, add salt and then just enough water to saturate the oats.
With wooden spoon in hand and the burner on the stove set on HIGH, I begin to stir the oats until they become stiff…almost paste like and then remove it from the stove and turn off the heat. The oats look stiff, right up until you add your sugar. (John Travolta said it best in the movie Michael. “You can never have enough sugar "). I pour my sugar (never use a spoon) into the pan and stir it all in. Now the oatmeal takes on a smoother texture. Then I add my margarine (never butter) and stir it until totally melted. I never put milk or cream in my oatmeal. I never dirty a bowl. I eat it right out of the still warm pan. Mm, Mmm ! My family calls it Cookie Dough. I call it a warm, high fiber breakfast.
I like Cream of Wheat for a little something different for breakfast too. I follow the directions on the box to make enough for two servings and stir it with my wooden spoon until done. Just like with my oatmeal, I pour in sugar to taste and then my margarine. Between the two additional ingredients, it thins out the mixture to an almost watery texture. I don’t want milk or cream in my Cream of Wheat.
With wooden spoon in hand and the burner on the stove set on HIGH, I begin to stir the oats until they become stiff…almost paste like and then remove it from the stove and turn off the heat. The oats look stiff, right up until you add your sugar. (John Travolta said it best in the movie Michael. “You can never have enough sugar "). I pour my sugar (never use a spoon) into the pan and stir it all in. Now the oatmeal takes on a smoother texture. Then I add my margarine (never butter) and stir it until totally melted. I never put milk or cream in my oatmeal. I never dirty a bowl. I eat it right out of the still warm pan. Mm, Mmm ! My family calls it Cookie Dough. I call it a warm, high fiber breakfast.
I like Cream of Wheat for a little something different for breakfast too. I follow the directions on the box to make enough for two servings and stir it with my wooden spoon until done. Just like with my oatmeal, I pour in sugar to taste and then my margarine. Between the two additional ingredients, it thins out the mixture to an almost watery texture. I don’t want milk or cream in my Cream of Wheat.
Steak & Eggs
Steak & Scrambled Eggs
Okay so you know how to make scrambled eggs now and you can either broil or pan fry a steak. Depending on the size, cut and thickness of the meat will depend on how you cook it and how long it will take?
I like a New York Strip Steak in the broiler. Once the steak is done cooking, let it sit for a few minutes while you make your eggs and maybe a side of toast. Then plate it all together, add salt and you're good to go!
If you use something like a little Top Round cut of steak, sliced thin, you can have a second skillet and do the eggs and steak at the same time and they will both cook up in just a few minutes. Just put a little butter in each skillet and have your heat on medium to medium-high.
Any leftover steak can be sliced up and micro-waved while your eggs cook.
I like a New York Strip Steak in the broiler. Once the steak is done cooking, let it sit for a few minutes while you make your eggs and maybe a side of toast. Then plate it all together, add salt and you're good to go!
If you use something like a little Top Round cut of steak, sliced thin, you can have a second skillet and do the eggs and steak at the same time and they will both cook up in just a few minutes. Just put a little butter in each skillet and have your heat on medium to medium-high.
Any leftover steak can be sliced up and micro-waved while your eggs cook.
Belgian Waffles...my way (for the lactose intolerant)
Belgian Waffle with syrup
It is my opinion that a good Belgian Waffle depends a lot on your waffle iron. You can make great waffle batter and put it into a regular waffle iron and they are just so, so... Put the same batter in a good (not necessarily fancy or expensive) waffle iron and they are now FANTASTIC WAFFLES !!!
I use Kroger Pancake & Waffle Mix or you can use a baking mix like Bisquik
2 cups of mix
1 egg
2 tbsp of oil
1 tsp of Vanilla
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/4 cup of white sugar (optional)
Enough water to thin out the mixture (no milk)
I use a 30 year old Proctor Silex Belgian Waffle Iron that has 1/2 inch deep depressions. It was purchased at Wal-Mart for $20.00. Inferior waffle irons are half as deep. Remember, the depth of the waffle depressions is very important. Wait till your iron has totally heated up and pour enough of your batter in the cover the bottom of the iron. Once the waffle is completely cooked, my waffle iron clicks and I know it's time to take it out. I'm a purest, so I only put butter on and drizzle enough syrup over the waffle to cover all the depressions, like shown in the picture above. If you have leftover batter, go ahead and make up the rest of it into waffles. You can save them (at least over night without freezing them, quarter them and pop them into your toaster or micro-wave oven for 30 seconds for tomorrows breakfast.
I use Kroger Pancake & Waffle Mix or you can use a baking mix like Bisquik
2 cups of mix
1 egg
2 tbsp of oil
1 tsp of Vanilla
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/4 cup of white sugar (optional)
Enough water to thin out the mixture (no milk)
I use a 30 year old Proctor Silex Belgian Waffle Iron that has 1/2 inch deep depressions. It was purchased at Wal-Mart for $20.00. Inferior waffle irons are half as deep. Remember, the depth of the waffle depressions is very important. Wait till your iron has totally heated up and pour enough of your batter in the cover the bottom of the iron. Once the waffle is completely cooked, my waffle iron clicks and I know it's time to take it out. I'm a purest, so I only put butter on and drizzle enough syrup over the waffle to cover all the depressions, like shown in the picture above. If you have leftover batter, go ahead and make up the rest of it into waffles. You can save them (at least over night without freezing them, quarter them and pop them into your toaster or micro-wave oven for 30 seconds for tomorrows breakfast.
Omelets or Scrambles ?
An Omelet with sausage, peppers, onion & cheese
I have made my share of omelets in my day. I haven’t done it in a while or maybe I’ve been referring to them as “Scrambles” ? I love using ground Italian sausage, red and green bell peppers, diced red or white onion and maybe a mixture of cheeses sprinkled in and over the eggs being prepared. The way I look at it, you can either fix your eggs and then pour in your fix’ns or you can add your fix’ns while you’re making your eggs.
Let’s start with pre-cooked ground mild Italian or Savory Sage breakfast sausage (a little goes a long way)
Diced onions
Diced bell peppers
Shredded cheeses
Preheated the skillet on the stove Medium Heat and a little butter melted in the bottom
3 eggs scrambled with a tablespoon of milk or water, pour your eggs into the skillet and move them around gently with the spatula (at this point you can pour your other ingredients in and cook them all up together or flip the eggs over to finish cooking on the other side and then pour the ingredients over half the eggs and fold over the other half of the eggs and sprinkle some of the cheeses over the top to melt). Either way it tastes great !
Let’s start with pre-cooked ground mild Italian or Savory Sage breakfast sausage (a little goes a long way)
Diced onions
Diced bell peppers
Shredded cheeses
Preheated the skillet on the stove Medium Heat and a little butter melted in the bottom
3 eggs scrambled with a tablespoon of milk or water, pour your eggs into the skillet and move them around gently with the spatula (at this point you can pour your other ingredients in and cook them all up together or flip the eggs over to finish cooking on the other side and then pour the ingredients over half the eggs and fold over the other half of the eggs and sprinkle some of the cheeses over the top to melt). Either way it tastes great !
Moms' Cinnamon Pinwheels
Cinnamon Rolls
Okay so you make a batch of Granma Steinbecks Bread, make a couple loaves of bread, turn a little bit into pizza crust and use the rest to make cinnamon rolls.
Take a stick of butter or margarine and allow to soften and add a half a cup of brown sugar and a 1/2 a teaspoon of cinnamon and mix together until creamy. Roll out your dough on a floured board, spread the creamy,buttery sugar mix over the dough and then roll up the dough and cut into 1 inch slices and bake at 400 degrees for 12 minutes. We never put icing on ours. If you like icing on yours, you'll have to get it or make it yourself with powdered sugar.
Start with 2 Cups of powdered sugar.
2 tbs of melted butter
2 tsp of vanilla
4 tbs of milk
Mix together and slather over the rolls while they're warm so it all melts down over the roll.
Take a stick of butter or margarine and allow to soften and add a half a cup of brown sugar and a 1/2 a teaspoon of cinnamon and mix together until creamy. Roll out your dough on a floured board, spread the creamy,buttery sugar mix over the dough and then roll up the dough and cut into 1 inch slices and bake at 400 degrees for 12 minutes. We never put icing on ours. If you like icing on yours, you'll have to get it or make it yourself with powdered sugar.
Start with 2 Cups of powdered sugar.
2 tbs of melted butter
2 tsp of vanilla
4 tbs of milk
Mix together and slather over the rolls while they're warm so it all melts down over the roll.
Making a Bigger Breakfast
The makings of a Daniel Boone Breakfast
If you have a little help in the kitchen, you might like to create a "BIG" Breakfast like the Daniel Boone Special I use to enjoy when visiting Kentucky State Parks when I was a kid. I always had my eggs scrambled, a couple sausage links or patties, a few strips of bacon, a short stack of pancakes with plenty of syrup, toast and juice.
So, while one of you fixes the eggs and sausage, the other can be doing the bacon and pancakes. Toast and juice can be gotten at the end quickly and served all together.
So, while one of you fixes the eggs and sausage, the other can be doing the bacon and pancakes. Toast and juice can be gotten at the end quickly and served all together.
Good Old French Toast (for the lactose intolerant)
A couple pieces of French Toast made with Texas Toast slices
Making French Toast is pretty easy. Your choice of bread is important.
You'll need a griddle or skillet pre-heated to 350 degrees or medium-high temp on the stove. A large bowl for the eggs. I use 3 extra large eggs for the two of us. Scramble your eggs together. You can use milk or water (for the lactose intolerant), maybe a cup of either and scramble it in with the eggs. I add a dash of cinnamon, vanilla and nutmeg in mine and scramble it all together.
Using a fork, lower the slice of bread into the egg mixture and quickly flip it over to the other side, then lifting it gently up and out of the bowl and over to the hot cooking surface. I watch my bread and when it looks like the upside is starting to dry out a little, I flip it and let it cook another two minutes or so. Then plate the slices, add syrup and you're set !
I said your bread is important earlier. The best French Toast I have ever had was made with sliced Texas Toast or thick sliced Italian Bread. Both styles are like an inch thick. If you're going to use regular sandwich bread, I prefer to use bread that has been around a while but not moldy. This makes it stiffer and can be coated with the egg mixture and lifted onto the griddle more easily than if it were fresh.
You'll need a griddle or skillet pre-heated to 350 degrees or medium-high temp on the stove. A large bowl for the eggs. I use 3 extra large eggs for the two of us. Scramble your eggs together. You can use milk or water (for the lactose intolerant), maybe a cup of either and scramble it in with the eggs. I add a dash of cinnamon, vanilla and nutmeg in mine and scramble it all together.
Using a fork, lower the slice of bread into the egg mixture and quickly flip it over to the other side, then lifting it gently up and out of the bowl and over to the hot cooking surface. I watch my bread and when it looks like the upside is starting to dry out a little, I flip it and let it cook another two minutes or so. Then plate the slices, add syrup and you're set !
I said your bread is important earlier. The best French Toast I have ever had was made with sliced Texas Toast or thick sliced Italian Bread. Both styles are like an inch thick. If you're going to use regular sandwich bread, I prefer to use bread that has been around a while but not moldy. This makes it stiffer and can be coated with the egg mixture and lifted onto the griddle more easily than if it were fresh.
Simple Cinnamon Toast
Cinnamon Toast as or with breakfast
Have you ever had Cinnamon Toast before ? It is good and simple to make. It's better to make it in a sugar bowl with a lid or a small piece of plastic ware with a sealable lid.
All you need is a 1/2 a Cup of white, granulated sugar and a 1/2 teaspoon of ground cinnamon. Mix the two together thoroughly and put in your container. Have a plate and your bread ready.
Toast your bread to the desired doneness and butter it thoroughly with a light skim of margarine, so it melts into the nooks and crannies and then after putting the toast on your plate, using a spoon, carefully sprinkle your cinnamon sugar mixture over the slice of bread, being careful not to make a mess and you're all set !
All you need is a 1/2 a Cup of white, granulated sugar and a 1/2 teaspoon of ground cinnamon. Mix the two together thoroughly and put in your container. Have a plate and your bread ready.
Toast your bread to the desired doneness and butter it thoroughly with a light skim of margarine, so it melts into the nooks and crannies and then after putting the toast on your plate, using a spoon, carefully sprinkle your cinnamon sugar mixture over the slice of bread, being careful not to make a mess and you're all set !
Fresh Fruit with breakfast !
I love fruit
Fresh or canned I like all kinds of fruit. Put some over Cottage Cheese with your breakfast platter and it makes my day. Canned or sliced peaches and pineapple chunks, fresh sliced bananas, apples slices, even orange and tangerine wedges or strawberries all are great. My favorite is red or green seedless grapes. I like melons of different types, but I have never bought any to chunk up for myself. I was always worried I would pick one that wasn't ripe yet ! But if I go out and a tray of fruit is present, I'll get some chunks of melon then !
Eggs & Sausage
Sausage, scrambled eggs & toast
Just one more suggestion for breakfast. Brown a few breakfast sausage patties or links in your skillet and when cooked put them off to the side and have 3-4 extra large eggs scrambled up in a bowl and ready to pour into your pre-heated skillet. Stick a few slices of bread in the toaster and push them down when the eggs are about half done. They should be done about the time the eggs are done. Slide your eggs onto the plate with your sausage, butter the toast, pour a glass of juice, salt and pepper the eggs and you're all set and ready to eat.
A Stack of Pancakes (for the Lactose Intolerant)
A short stack of pancakes
I use Kroger's Pancake & Waffle mix but I make them thin with a little extra water. I don't like thick pancakes but not quite as thin as a crepe. McDonald's has about as perfect a pancake as I could ever want and I try to style mine just like theirs.
Follow the directions on the box for the pancakes but like I've said, I use water instead of milk and I like mine like the ones in the picture, made a little thinner and lighter and golden brown.
Pour your pancake batter onto the griddle till they spread about 5-6 inches in diameter and watch the top side begin to bubble. When most of the bubbles pop open, it's time to flip them with your pancake flipper or spatula.
Once flipped the other side probably doesn't need much time to cook. Maybe a minute or less and then you're ready.
Have plenty of syrup on hand, they will still soak up a lot. I hate dry pancakes.
Follow the directions on the box for the pancakes but like I've said, I use water instead of milk and I like mine like the ones in the picture, made a little thinner and lighter and golden brown.
Pour your pancake batter onto the griddle till they spread about 5-6 inches in diameter and watch the top side begin to bubble. When most of the bubbles pop open, it's time to flip them with your pancake flipper or spatula.
Once flipped the other side probably doesn't need much time to cook. Maybe a minute or less and then you're ready.
Have plenty of syrup on hand, they will still soak up a lot. I hate dry pancakes.
Egg Shake (Breakfast Protein Drink)
Milk, eggs, sugar and vanilla for an egg shake
Back in the olden days, my Mother showed us all how to make our own Egg Shake (that's what she called it). This makes a protein drink that we sometimes drank instead of a bowl of cereal before heading off to school.
I used a bowl to beat two large eggs with an old fashioned egg beater in.
Pouring as much milk as I wanted, in with the eggs.
Then sugar to taste and a dash of Imitation Vanilla. (I never use to measure anything)
I would use the old fashioned egg beater and beat the mixture into a froth and then pour it into a glass. It tastes good. I wonder if this is where I found my love for the taste of Eggnog ?
Just something else you can do with eggs.
I used a bowl to beat two large eggs with an old fashioned egg beater in.
Pouring as much milk as I wanted, in with the eggs.
Then sugar to taste and a dash of Imitation Vanilla. (I never use to measure anything)
I would use the old fashioned egg beater and beat the mixture into a froth and then pour it into a glass. It tastes good. I wonder if this is where I found my love for the taste of Eggnog ?
Just something else you can do with eggs.
Eye Poppers or Drop Biscuits (for the lactose intolerant )
Drop Biscuits with butter & honey
You can use Bisquick or Kroger’s Baking Mix.
I take a normal size bowl, like a cereal bowl and maybe put in a 1/2 cup of the mix and then stir in enough water to bond all the mix together and make it stick to the fork you’re stirring it all with.
I use a cookie sheet with a piece of aluminum foil on it, shiney side down.
Take a fork full of biscuit dough and drop it onto the foil
This usually makes 2-3 biscuits.
Pre-heated the oven to 350 degrees and when it’s ready, slide the cookie sheet with the biscuits on it in to bake.
Bake these 12-15 minutes or until the top starts to brown.
When they’re done I split and butter’em while they’re hot and drizzle honey or spoon some jelly or jam on and eat’em with a fork.
I take a normal size bowl, like a cereal bowl and maybe put in a 1/2 cup of the mix and then stir in enough water to bond all the mix together and make it stick to the fork you’re stirring it all with.
I use a cookie sheet with a piece of aluminum foil on it, shiney side down.
Take a fork full of biscuit dough and drop it onto the foil
This usually makes 2-3 biscuits.
Pre-heated the oven to 350 degrees and when it’s ready, slide the cookie sheet with the biscuits on it in to bake.
Bake these 12-15 minutes or until the top starts to brown.
When they’re done I split and butter’em while they’re hot and drizzle honey or spoon some jelly or jam on and eat’em with a fork.
NEED A LITTLE TIP OF SOMETHING SWEET?
Mom's Famous Strawberry Pie Recipe, anytime !
Steee-raw-berry Pie !!!
Mom turned 89 this year and finally shared her recipe for Strawberry Pie !!! You don't have to wait for Spring & Summer to make this...it's good all the time ! As times change and things got more convenient, the use of Pillsbury ready made pie crusts were incorporated into the recipe, making it even easier to make.
Start out with a Pillsbury Pie Crust at room temperature and a pie pan of your liking...8, 9 or 10 inches in diameter, crimp the edges of the crust to make it look like your homemade pie crust and pre-bake the crust as directed in the instructions.
Once baked, add as many fresh or frozen, cleaned, stemmed, halved or whole strawberries as you like. We like ours piled high as pictured.
Then to make the glaze to go over the berries, you mix 1 cup sugar with 3 tablespoons cornstarch and 1/4 teaspoon salt (optional) and mix together in a pan. Add 3/4 of a cup of 7Up and bring to a boil on Hi Heat until it turns clear. Take it off the heat and add 1 teaspoon red food coloring and stir until you pour it over your berries.
Heap half of your strawberries into the already baked pie crust and pour half the glaze over the berries then heap the rest of your berries on top and pour the rest of your glaze over them all and refrigerate until a later time. Top with whipped cream of any sort if you have to but it's too good to cover up that taste. Enjoy. These are so good, you might need to make a pie for each member of the family and just give them a fork to eat it right out of the pan ! Licking the pan clean is permitted !
Start out with a Pillsbury Pie Crust at room temperature and a pie pan of your liking...8, 9 or 10 inches in diameter, crimp the edges of the crust to make it look like your homemade pie crust and pre-bake the crust as directed in the instructions.
Once baked, add as many fresh or frozen, cleaned, stemmed, halved or whole strawberries as you like. We like ours piled high as pictured.
Then to make the glaze to go over the berries, you mix 1 cup sugar with 3 tablespoons cornstarch and 1/4 teaspoon salt (optional) and mix together in a pan. Add 3/4 of a cup of 7Up and bring to a boil on Hi Heat until it turns clear. Take it off the heat and add 1 teaspoon red food coloring and stir until you pour it over your berries.
Heap half of your strawberries into the already baked pie crust and pour half the glaze over the berries then heap the rest of your berries on top and pour the rest of your glaze over them all and refrigerate until a later time. Top with whipped cream of any sort if you have to but it's too good to cover up that taste. Enjoy. These are so good, you might need to make a pie for each member of the family and just give them a fork to eat it right out of the pan ! Licking the pan clean is permitted !
Lynns' (old family) "BEST" Oatmeal Raisin Cookie Recipe
Oatmeal Raisin Cookies
¾ cup Crisco Oil
1 cup brown sugar
½ cup white sugar
1 egg
¼ cup water
1 cup raisins
½ tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla
1 cup all-purpose flour
1 tsp salt
½ tsp baking soda
3 cups Old Fashioned Oatmeal
Cream Crisco oil, sugars, eggs, water, vanilla. Mix in flour, salt, soda. Add raisins. Add Oatmeal.
Bake 350° ~ 10 minutes.
Was it back in 1988 when the Bengals went to the Super Bowl ? I made these cookies to take to the party we were invited too and told everyone these were the best they were ever going to put in their mouth. They were !
¾ cup Crisco Oil
1 cup brown sugar
½ cup white sugar
1 egg
¼ cup water
1 cup raisins
½ tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla
1 cup all-purpose flour
1 tsp salt
½ tsp baking soda
3 cups Old Fashioned Oatmeal
Cream Crisco oil, sugars, eggs, water, vanilla. Mix in flour, salt, soda. Add raisins. Add Oatmeal.
Bake 350° ~ 10 minutes.
Was it back in 1988 when the Bengals went to the Super Bowl ? I made these cookies to take to the party we were invited too and told everyone these were the best they were ever going to put in their mouth. They were !
Lynns' Famous Molasses Cookies
Molasses Cookies
1 1/2 sticks of unsalted butter
1 cup of sugar
1/4 cup of molasses
1 egg beaten slightly
2 cups of all purpose flour
2 teaspoons of baking soda
1/2 teaspoon of cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of salt
extra 1/2 cup of sugar to roll cookie balls in before baking
Melt butter in a pan over low heat
Stir in 1 cup of sugar, the molasses and the slightly beaten egg.
Sift together the flour, soda, cinnamon, ginger and salt and add to the butter mixture....MIX WELL
Cover with plastic wrap in chill the dough for at least a half an hour. Sometimes I do it over night.
Using a melon baller, scoop out balls of dough and roll them in the bowl of sugar.
Place on a lightly greased cookie sheet and bake for 7 minutes at 375 degrees.
I usually make a double batch if I have to share with someone else.
1 cup of sugar
1/4 cup of molasses
1 egg beaten slightly
2 cups of all purpose flour
2 teaspoons of baking soda
1/2 teaspoon of cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of salt
extra 1/2 cup of sugar to roll cookie balls in before baking
Melt butter in a pan over low heat
Stir in 1 cup of sugar, the molasses and the slightly beaten egg.
Sift together the flour, soda, cinnamon, ginger and salt and add to the butter mixture....MIX WELL
Cover with plastic wrap in chill the dough for at least a half an hour. Sometimes I do it over night.
Using a melon baller, scoop out balls of dough and roll them in the bowl of sugar.
Place on a lightly greased cookie sheet and bake for 7 minutes at 375 degrees.
I usually make a double batch if I have to share with someone else.
Mom & Lynns' Peanut Butter & Jelly Cookies !!!!
Peanut Butter & Jelly Cookies
Back in the mid 70's when I was in the Navy, my Mom and Sister devised a way to send me care packages of cookies in the mail, without them getting broken to pieces. They took their favorite recipe for peanut butter cookies, rolled the dough out and used a shot glass, from my Dad's bar, to cut uniform sized cookies that fit into a Pringles Chips can, once baked. But just before the cookies were done, they used a spoon to push down the middle of the cookie and added a small scoop of jelly (in assorted favores) to the middle and then baked for 2 more minutes. The jelly melted and flattened out and once cooled, you had perfect PB & J Cookies !
Dad's most requested... Lynn's Ginger Snap Cookie Recipe
Cream together the following ingredients
6 Tablespoons of room temp butter
1 Cup of brown sugar
1/3 of a Cup of molasses
2 Tablespoons of vinegar
2 Tablespoons of hot water
Sift together these ingredients
2 1/4 Cups of flour
1/2 teaspoon of salt
1 1/4 teaspoon of cinnamon
1 teaspoon of ginger
1/2 teaspoon of Allspice
2 teaspoons of baking soda
Mix together and roll into 1 inch balls and place on a greased cookie sheet or use parchment paper or foil.
Flatten with a juice glass and bake for 7 minutes at 375 degrees. Make about 7 dozen, depending on the size balls made.
Alberts' Cookies & Cream. My Dad use to take crisp ginger snap cookies and crumble them over UDF butter pecan ice cream, long before the Oreo Cookie version. It is absolutely delicious. You should try it.
6 Tablespoons of room temp butter
1 Cup of brown sugar
1/3 of a Cup of molasses
2 Tablespoons of vinegar
2 Tablespoons of hot water
Sift together these ingredients
2 1/4 Cups of flour
1/2 teaspoon of salt
1 1/4 teaspoon of cinnamon
1 teaspoon of ginger
1/2 teaspoon of Allspice
2 teaspoons of baking soda
Mix together and roll into 1 inch balls and place on a greased cookie sheet or use parchment paper or foil.
Flatten with a juice glass and bake for 7 minutes at 375 degrees. Make about 7 dozen, depending on the size balls made.
Alberts' Cookies & Cream. My Dad use to take crisp ginger snap cookies and crumble them over UDF butter pecan ice cream, long before the Oreo Cookie version. It is absolutely delicious. You should try it.
Mmmm Summer Time Favorite... Crispy Treats!
Crispy Treats !
I have always enjoyed Crispy Treats and made them for different events at the pool, over the years. Everyone seems to like them and request them. I use a box of Kroger's Crispy Rice, a bag of Kroger's Marshmallows and a stick and a half of Kroger's butter. Melting the butter first on medium heat on the stove top and then flinging in the bag of Marshmallows to melt. Turn off the burner and remove from heat before emptying the box of Crispy Rice in the pot and mixing throughley I have a cookie sheet greased and use the bag from the Crisy Rice to pat the mixture flat in the pan before cutting into appropreate size pieces. I like to serve them as warm from the stove top as I can. They taste extra good.
Moms' "To Rich To Eat" Peanut Butter Pie
Peanut Butter Pie
Mom use to say this pie was so rich you couldn't eat a whole slice ! I haven't met a pie I couldn't eat yet ! This is simple to make and great to eat ! Here's the recipe.
1- 8oz. package of cream cheese
1 1/2 cups of confectionary sugar (powdered sugar)
1 cup of peanut butter (creamy)
1 cup of milk
1 16 oz container of frozen Cool Whip (thawed)
2 store bought graham cracker pie crusts
Beat the sugar and cream cheese together and then add the peanut butter, milk and Cool Whip and beat until smooth. Spoon into the pie crusts and put in the freezer until firm.
1- 8oz. package of cream cheese
1 1/2 cups of confectionary sugar (powdered sugar)
1 cup of peanut butter (creamy)
1 cup of milk
1 16 oz container of frozen Cool Whip (thawed)
2 store bought graham cracker pie crusts
Beat the sugar and cream cheese together and then add the peanut butter, milk and Cool Whip and beat until smooth. Spoon into the pie crusts and put in the freezer until firm.
(NEW) Eggnog Pie !!
Eggnog Pie
A friend posted this on facebook and I just had to try it It sounds easy to make and as soon as I find more Eggnog at Kroger's for a dollar per half gallon, I will get some and make this. I'm going to make sure I have all the other stuff on hand, whenever I do find it On Sale.
Mix the pudding, eggnog and frozen whipped topping (Cool Whip) together until smooth and creamy. Then dump it all in the crust. It is self-leveling. Now just stick it in the freezer for a few hours. When ready to serve, take it out of the freezer, cut into whatever desired size piece you want and serve.
- 1 package (3.4 oz) of vanilla instant pudding
- 1-3/4 cups of cold Eggnog
- 1 cup frozen whipped topping, thawed (I used half of a regular container of Cool Whip and didn't measure)
- 1 graham cracker pie crust
Mix the pudding, eggnog and frozen whipped topping (Cool Whip) together until smooth and creamy. Then dump it all in the crust. It is self-leveling. Now just stick it in the freezer for a few hours. When ready to serve, take it out of the freezer, cut into whatever desired size piece you want and serve.
Peanut Butter Crispy Treats
Crispy Treats
Everybody knows how to take your stick of margarine or butter, a bag of marshmallows and a box of Rice Crispies and make Crispy Treats, right ? But if you take a huge spoonful of peanut butter and fling it in with the melted butter and marshmallows, you now have the makings for some Peanut Butter Crispy Treats.
You can take this a step further and use Coco Crispies and mix the peanut butter with the chocolate flavor. It's pretty good !
What if you melted milk chocolate in a fondue pot and dipped Krispy Treats in the milk chocolate ?
You can take this a step further and use Coco Crispies and mix the peanut butter with the chocolate flavor. It's pretty good !
What if you melted milk chocolate in a fondue pot and dipped Krispy Treats in the milk chocolate ?
Sugar Pie from the Depression Era
Sugar Pie
As I was growing up, Mom would make what she called Sugar Pie. Very simple, sweet and Ohhh so good for you !!
By the time I ever made my first Sugar Pie Pilsbury had invented ready -made pie crusts. All you had to do is let it thaw out and lay it in your pie pan. Once the crust is in place you'll need...
Pre-heat your oven to 350 degrees,
1/4 cup of Sugar (white granulated) maybe
Enough Carnation Condensed Milk to wet the sugar (not make into a slurry)
6 pats of butter or margarine laid evenly over the top of the pie
Pour your sugar into the crust to make an even layer. Then add the milk and pats of butter. Now you want to watch the pie closely until the sugar caramelizes and maybe the butter and crust start to brown and look done. When done, take the pie out and let it cool. You don't want to try to cut or eat molten sugar.
By the time I ever made my first Sugar Pie Pilsbury had invented ready -made pie crusts. All you had to do is let it thaw out and lay it in your pie pan. Once the crust is in place you'll need...
Pre-heat your oven to 350 degrees,
1/4 cup of Sugar (white granulated) maybe
Enough Carnation Condensed Milk to wet the sugar (not make into a slurry)
6 pats of butter or margarine laid evenly over the top of the pie
Pour your sugar into the crust to make an even layer. Then add the milk and pats of butter. Now you want to watch the pie closely until the sugar caramelizes and maybe the butter and crust start to brown and look done. When done, take the pie out and let it cool. You don't want to try to cut or eat molten sugar.
Zucchini Bread
Zucchini Bread
Ingredients Start with a zucchini from Katie Leist's Garden
- 2 cups shredded raw zucchini
- 3 eggs
- 1 3/4 cups sugar
- 1 cup vegetable oil
- 2 cups flour
- 1/4 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla
- 1 cup chopped walnuts or pecans
J.Kyle's Mom's recipe for Homemade Caramel in a crockpot
Been doing this for years! My mother taught it to me!
1 Unopened can of Eagle Brand sweetened condensed milk
1 crockpot with enough water to totally submerge the can of milk
Turn the crockpot on low for 8 hours with the can of condensed milk (completely submerged in water) in the crock pot
After 8 hours of cooking, cool it down in the fridge.
Once cool, open the can, you should be able to let it slide out of the can and cut into slices or allow to warm up a bit and drizzle over other sweet desserts.
If you're like me, you could just eat it out of the can ! The first time I ever had it, they told me it was called Flan but this is way better than Flan !
This is the best caramel I've ever had, let alone made! It's so easy! Need to try this!
1 Unopened can of Eagle Brand sweetened condensed milk
1 crockpot with enough water to totally submerge the can of milk
Turn the crockpot on low for 8 hours with the can of condensed milk (completely submerged in water) in the crock pot
After 8 hours of cooking, cool it down in the fridge.
Once cool, open the can, you should be able to let it slide out of the can and cut into slices or allow to warm up a bit and drizzle over other sweet desserts.
If you're like me, you could just eat it out of the can ! The first time I ever had it, they told me it was called Flan but this is way better than Flan !
This is the best caramel I've ever had, let alone made! It's so easy! Need to try this!
Aunt Graces' Chocolate Pixie Tea Cookies
Chocolate Pixies Tea Cookies
300° 18-20 min 3 -4 dozen
3 cups flour
2 tsp baking powder
½ t salt
Melt ¼ c butter and 4 oz semi-sweet chocolate squares
over low heat. Cool. Stir in 2 cups sugar and 4 eggs, 1 at a time. Beat with spoon for 1 minute. Add this mixture to the flour mixture and stir well. The dough will be very stiff. Chill 30 min or more.
Roll into 1" balls, roll in confectioner’s sugar.
Bake on greased cookie sheet.
300° 18-20 min 3 -4 dozen
3 cups flour
2 tsp baking powder
½ t salt
Melt ¼ c butter and 4 oz semi-sweet chocolate squares
over low heat. Cool. Stir in 2 cups sugar and 4 eggs, 1 at a time. Beat with spoon for 1 minute. Add this mixture to the flour mixture and stir well. The dough will be very stiff. Chill 30 min or more.
Roll into 1" balls, roll in confectioner’s sugar.
Bake on greased cookie sheet.
Great Aunt Belle's Applesauce Cake Recipe
Applesauce Cake
Great Aunt Belle was my Great Uncle Carls' war bride, after WWI, on my Mother's side of the family. Uncle Carl brought Belle back from France, after the war. This is her recipe This cake is so moist you can't really cut it to serve it. It's best if you make it into individual muffins. Here is the recipe.
2/3 cup shortening (Crisco Oil)
2 cups of applesauce
1 1/2 cup brown sugar
1 cup raisins
1 tsp cinnamon
1 tsp allspice
2 tsp baking soda dissolved in 1 tsp hot water
2 cups of flour (maybe more)
Mix the oil and brown sugar together. Add the raisins, cinnamon, allspice, baking soda. Add applesauce. Add flour. Spray muffin tins with PAM. Spoon into mini-muffin tins (makes about 40) or into regular muffin tins or 9 X 13 cake pan. Bake at 350 for 16 minutes for mini-muffins, 20 minutes for regular muffins or 1 hour for cake pan. I think a cream cheese icing or powdered sugar is best with this.
2/3 cup shortening (Crisco Oil)
2 cups of applesauce
1 1/2 cup brown sugar
1 cup raisins
1 tsp cinnamon
1 tsp allspice
2 tsp baking soda dissolved in 1 tsp hot water
2 cups of flour (maybe more)
Mix the oil and brown sugar together. Add the raisins, cinnamon, allspice, baking soda. Add applesauce. Add flour. Spray muffin tins with PAM. Spoon into mini-muffin tins (makes about 40) or into regular muffin tins or 9 X 13 cake pan. Bake at 350 for 16 minutes for mini-muffins, 20 minutes for regular muffins or 1 hour for cake pan. I think a cream cheese icing or powdered sugar is best with this.
Carissa Clark's Pumpkin Roll
Pumpkin Loaf
- 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup LIBBY'S® 100% Pure Pumpkin
- 1 cup walnuts, chopped (optional)
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar (optional)
Directions
- PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
- COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
- BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
- BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
I have made this dozens of times. It's best with more spices: 2 t. cinnamon, 1 t. pumpkin pie spice and 1/2 t. nutmeg. This is my all time favorite recipe! I think I'm invited to so many holiday parties just because people want me to bring this pumpkin cheese roll. BE SURE TO USE PARAFIN PAPER ON YOUR PAN- this sticks like crazy! Also be sure to ring out the towel very well, and don't undercook the cake. If this is too moist it will stick to the towel and you'll have a mess. Roll the finished cake tightly in plastic wrap, and it will keep it's shape nicely as it chills.
I was always scared to try this but it really was pretty easy when you use some helpful hints. Use waxed paper in the bottom of the pan before baking, peel it off when the cake is done baking, apply new sheets of wax paper to the top and bottom of the cake and roll up. Allow to cool for about 30 minutes, then unroll, remove wax paper, frost and roll up again. Great holiday treat!!!