Sharing Recipes

Black Bean Tostadas

2012-03-10T17:54:00.004-05:00

OG made our lunch today, from a recipe she found online. I have no idea where, or I'd give credit where credit is due. Anyway, I just found a document open on the computer where she had copied the recipe. It was delicious, so I figured I'd share:

6 (10 inch) flour tortillas
1/4 cup and 2 tablespoons vegetable oil--we used olive oil
3 small onion, chopped
1-1/2 red bell pepper, chopped
1 tablespoon minced garlic
3 (15 ounce) cans black beans, rinsed and drained--we used Trader Joe's organic black beans
1 tablespoon minced jalapeno peppers
9 ounces cream cheese
1-1/2 teaspoons salt
1/4 cup and 2 tablespoons chopped fresh cilantro

Directions

Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

EV made our tortillas homemade from freshly ground whole wheat--and she left out the baking powder--so they were more like flat crispy tortillas. We ate these like tostadas. We added a little salsa and leftover rice and a can of Trader Joe's corn (the only canned corn that is any good; otherwise use frozen) and topped it off with avocado slices. We didn't have fresh cilantro, though I would have loved it!

Yum!

Miss Cheri's Cobb Salad

2012-01-30T11:42:00.003-05:00

This salad is delicious with a blend of mixed lettuces: Romaine, chopped mixed greens, some iceberg if I have it. I also shave thin carrot slices with a vegetable peeler into the lettuce mix. I serve with Ranch dressing and crackers with Boursin.

Toppings:

Chopped chicken breasts, breaded or just grilled

Grated egg

Diced dill pickles

Grated sharp cheddar

Diced colored peppers

Diced tomatoes

Cubed avocado (opt)

Real bacon bits (opt)

Opa's Rock Cakes

2011-12-23T17:26:00.020-05:00

These are the traditional Swiss Christmas cookies, from Tante Lulu's recipe and converted to American measures.

2 sticks + 2 1/2 Tbsp. butter
1 C. sugar
2 eggs
4 oz. raisins (both dark and golden)
4 oz. Korinthen (dried currants)
Candied fruit, to taste and by eye

3 1/2 C. flour
2 tsp. baking powder
Dash salt

In the Kitchen Aid, whip the butter creamy. Add the other ingredients, with the flour/baking powder mix added last. The dough should be very stiff.

Use a teaspoon to make little piles, looking jagged like broken rock. Place on a buttered baking sheet and bake at 350-400 degrees. The heat should be high enough to quickly bake the outside in order to preserve the shape of the cookies without letting the dough flow into flat cookies. Dust with powdered sugar while still slightly warm.

Sausage Dip

2011-11-05T16:01:00.001-04:00

I can't believe this recipe hasn't already been posted! My sister called me, having lost her copy of this old recipe from my friend Ken's family, acquired many years ago as an alternative to the sometimes-just-too-darn-artificially-cheesey Rotel and Velveeta Dip. Kim has been known to replace half the cream cheese with Velveeta, skipping the mayo.

1 package Jimmy Dean, browned with onion and drained
2 blocks cream cheese
2 cans Rotel tomatoes
2-3 Tbsp. mayonnaise
1 tsp. garlic salt
salt & pepper to taste

Heat together above ingredients. Garnish with fresh tomatoes and green onions, if desired.

Serve with crackers or tortilla chips.

Janet's Broccoli Grape Salad

2011-11-05T12:47:00.001-04:00

This recipe is from my friend Janet. I always double it when I make it for my family, and triple or quadruple it when I take it somewhere. There's never any left.

1 bunch broccoli, cut up (peeled stalks, too!)
1 bunch green onion, chopped with a few tops
     (You can use a little white onion chopped very fine.)
3-4 C. seedless red grapes, halved
     (You can use Craisins or leave these out entirely.)
3 Tbsp. Bacos (yuck! I use real bacon bits.)
1/4 C. toasted sliced almonds
      (350 degrees for 3 minutes)

Dressing:
1 C. mayonnaise (not Miracle Whip!)
1/3 C. sugar
1 Tbsp. vinegar
      (apple cider, white wine, or rice vinegar are nice)

Put dressing and almonds on salad just before serving.

Vermont Maple Cookies

2011-10-10T18:50:00.001-04:00

As served by Dot at our ladies' Bible study...

1/2 C. shortening (can substitute butter or lard)
1 1/2 C. brown sugar
2 eggs
1 C. sour cream
1 Tbsp. maple flavoring
2 3/4 C. flour
1/2 tsp. baking soda
1 tsp. salt
1 C. nuts

Mix shortening, sugar, and eggs thoroughly. Stir in sour cream and maple flavoring. Add flour, baking soda, salt, and nuts.

Bake 374 degrees for 10 minutes. Top with maple frosting.

Maple Frosting

1/2 C. melted butter
2 C. powdered sugar
2 tsp. maple flavoring
Add 2-4 Tbsp. hot water

Upside-Down Berry French Toast

2011-10-10T18:46:00.001-04:00

We had this at a brunch at my friend Dot's house. She had modified it significantly, and I've modified it further. Here's the recipe as originally written.

5 eggs
3/4 C. milk
1/4 tsp. baking powder
1 Tbsp. vanilla
1 loaf French bread, sliced into thick slices
frozen berries
sliced bananas
1 C. sugar (I only use about 1/3-1/2 C.)
1 Tbsp. apple pie spice (opt.)
cinnamon sugar

Combine eggs, milk, baking powder, and vanilla. Place bread in shallow dish and pour egg mixture over bread. Cover and refrigerate overnight.

In the morning, preheat oven to 450 degrees. Combine strawberries, bananas, sugar, and spice. (Any fruit will do. Dot used frozen mixed berries and less sugar. I use a lot less sugar.)

Spoon fruit mixture in bottom of large, greased baking dish. Place bread in a single layer over fruit. Sprinkle with cinnamon sugar and bake 20-25 minutes. Makes 8 servings.

NOTE: Dot spooned this out to serve it, but I like to dump it over and serve it like upside-down cake. Yum!

Dot's Zesty Carrots

2011-10-05T08:03:00.003-04:00

I have not actually eaten these yet, but several people have asked my friend Dot for this recipe, including many who don't normally like cooked carrots at all. I figured I'd post it here and give it a try.

(Note: we did make these, and they are yummy!)

Pour mixture of the following over lightly cooked carrots:

1/2 C. mayonnaise
1/4 C. water (use cooking water from carrots)
3 Tbsp. grated onion
3 Tbsp. horseradish
1/2 tsp. salt
1/4 tsp. pepper

Top with croutons or 1/4 C. bread crumbs and 1 Tbsp. butter.

Bake at 375 degrees for 20 minutes.

Alfredo Sauce

2011-09-25T20:25:00.000-04:00

This recipe is from a knock-off Olive Garden recipe site. It is delicious!

1 stick butter
2 Tbsp. cream cheese
1 pt. heavy cream
1/2-3/4 C. parmesan cheese
1 tsp. garlic powder

Melt butter. Add cream cheese, soften. Add cream. Simmer 15-20 minutes on low. Season with SPG (salt/pepper/garlic salt).

Patti's Alfredo Sauce

This is a version a friend who is a great cook gave me years ago. I forgot I had it until a cousin just called asking for it. I had given it to her about twenty years ago, and she's lost hers. I assume it is good.

2 Tbsp. butter
3/4 C. cream
1/2 C. parmesan cheese
freshly grated nutmeg
salt & freshly ground pepper

While pasta is cooking, melt butter in a large skillet. Add cream and 1/4 C. cheese. Simmer over very low heat 4-5 minutes until sauce starts to thicken. Drain cooked pasta well (8 oz. dried or 12 oz. frehs) and add to skillet. Lift and stir to combine all ingredients and coat the pasta. Add remaining cheese, nutmeg, salt, and a generous grinding of black pepper.

Apparently I extrapolated to a large quantity at some point with the following measurements:
1 stick butter
3 C. cream
2 C. parmesan

Rita's Mom's "Homemade" Salsa

2011-09-05T17:48:00.003-04:00

2 cans petite diced tomatoes
1 large jar Pace Picante sauce, medium or hot
1/2 - 1 onion, finely chopped
fresh cilantro to taste

Brinj with Shla (Iraqi Rice and Sauce)

2011-08-13T21:18:00.000-04:00

This is the delicious rice and sauce that the lovely young Iraqi women staying with us (Nina and Havin) made for our dinner tonight. We served it with oven-roasted vegetables (squash, eggplant, onion, and broccoli, drizzled with olive oil and salt and baked in the oven at 400 degrees), grilled chicken, and our best (failed) attempt at authentic naan (Indian flatbread).

I watched Nina as she prepared this, so this is the best "capture" of what I saw, for a repeat:

Brinj - (pronounced br-inje) -

Put a liberal amount of olive oil in a large saucepan (maybe 1/4 - 1/2 cup). Add diced onion (maybe 1/4-1/2 of a whole onion) and broken pieces of spaghetti noodles (maybe 20-30 noodles, broken into 1-2 inch sections). Stir and cook on medium heat until pasta is slightly browned. Add water (Nina used 9 cups) and bring to a boil. Add salt (no idea how much) and rice (5 cups). Boil heavily for a little while (maybe 5 minutes or so), then turn down heat and cook on low until done (maybe 20 minutes). Serve up onto a platter for lovely presentation when serving. This made enough for 13.

Shla

In a Dutch oven, Nina placed a liberal amount of oil (again, maybe 1/4-1/2 cup or so). Then she layered onion (one whole onion, cut into rings and half rings), zucchini (2 small ones, peeled and sliced into circles), tomatoes (six small ones, sliced into circles), and fresh parsley (maybe 10-12 leaves, minced coarsely). She placed a little water, then covered it with a dusting of sea salt and cooked it down until it was soft. She then added tomato paste (2-3 teaspoons or so) and more water and let it cook together a bit. This sauce for the Brinj (rice dish) was delicious and everyone loved it. We had plenty of rice, but we could have used more of the Shla to go with it. I would make more next time if I were serving 13. This amount would probably be a good amount for my family of 6 hearty eaters.

Quick Pocket Bread (Pitas)

2011-08-13T13:12:00.001-04:00

OThis pita recipe will not give you a nice pocket, so if it is really crucial for the meal--as in, you need to stuff something into the pocket--you should make the regular recipe and let it rise the full time.

But if you are short on time and need a quick side bread quickly, this is a great option! We make these all the time as a side to chicken salad, tuna fish salad, egg salad, or the like. I always double it to make 12.

1 scant Tbsp. yeast
1/2 - 1 Tbsp. honey
1/2 C. warm water
1/2 tsp. salt
1-2 C. whole wheat flour

Dissolve yeast and honey in water and let stand until bubbly. Add salt and enough flour to make a sticky dough. Knead until smooth. Pinch off 6 equal portions of dough and roll them into balls. Pat between your palms to make flat circles. Place circles on greased cookie sheet and set oven to broil. Place sheet in middle of oven under heated broiler. (In a gas oven, place on lowest rack in broiler.) When first side is slightly browned, flip breads over and brown other side. They bake quickly, so watch carefully. Serve hot as you would ordinary pita.

This recipe is from the La Leche League cookbook Whole Foods for the Whole Family, one of my favorites.

Naan - Indian Flatbread

2011-08-13T13:02:00.001-04:00

We currently have two Iraqi girls staying with us, and I am trying to find different things that remind them of their food from home. Apparently they eat a bread similar to the Indian flatbread known as naan. Although I don't think this was exactly like what they're used to, my family really liked it, and so I am placing the recipe here for future reference.

1 scant Tbsp. yeast
1 cup warm water
1/4 C. sugar
3 Tbsp. milk or plain yogurt
1 egg, beaten
2 tsp. salt
4 1/2 cups bread flour (I used half whole wheat.)

"Proof" the yeast by dissolving it in warm water. Add a tiny pinch of sugar and let stand until frothy, about five minutes. Stir in sugar, milk or yogurt, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise until the dough has doubled in volume. (I did this step in my bread machine.) It will take at least two hours.

Punch down dough. (At this point you can knead in garlic, if you are making a savory side with dinner. I was making it for breakfast, so I skipped the garlic.)

Pinch off small handfuls of dough a little larger than a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, at least an hour.

For cooking, I tried several things. Trying to cook them on the stove on a griddle didn't work. Next I tried cooking them on the grill. This worked well, but gave them a smoky, grilled flavor. Tonight I will try putting them in a hot oven like I do the pitas I make (see recipe).

Roll one ball of dough out into a thin circle. (If you want a puffed pocket-like opening, roll two together, on top of one another.) Place dough on grill (or in oven) and cook until puffy and lightly browned.

Chicken Marinade for the Grill

2011-08-13T08:31:00.003-04:00

This recipe was originally shared with me from my friend Darla as "Marinade to Die For." I've modified it slightly from the original (as noted). We find it works best with boneless chicken thighs.

1 can lemon-lime soda (I use Mountain Dew)
1/3 C. steak sauce
1/2 stick butter (The original recipe called for a whole stick, but I use only half, and it is plenty.)
4 Tbsp. red wine vinegar
garlic salt

Marinate chicken for several hours. Grill until thoroughly done and slightly crisped around the edges. (It makes a neat, crispy edge if you grill it this long. It is only possible without drying the chicken out if you use boneless chicken thighs.)

Uncle Steve's BBQ Sauce for Pork

2011-07-03T18:57:00.001-04:00

2 C. cider vinegar
1 1/2 C. tomato sauce (15 oz. can)
1/2 C. brown sugar
1/3 C. sugar
1 1/2 Tbsp. Worcestershire sauce
1 Tbsp. onion salt
1 Tbsp. black pepper
1 1/2 Tbsp. minced onion
1 1/2 Tbsp. crushed red pepper
1/3 C. hot sauce (Tabasco, Frank's, etc.)

Combine ingredients in saucepan. Bring to a boil. Reduce heat and simmer 20-30 minutes, stirring occasionally.

Steve saves the old empty Frank's bottle, removes the label, and stores and serves the BBQ sauce in that same bottle!

Simple Syrup

2011-07-03T18:43:00.000-04:00

This is Kaarin's recipe for a "liquid sugar" sweetener that is the consistency of syrup. She uses it anytime she needs to sweeten something cold and doesn't want to have to dissolve sugar in it.

Combine equal parts sugar and water. Bring to a boil, then simmer until thick, stirring occasionally.

Aunt Kaarin's Mojitos

2011-07-03T15:38:00.002-04:00

...as purportedly served to Ernest Hemingway in Cuba...
(but not by her, of course! ;)

Fresh limes
Simple syrup
Fresh mint leaves
Rum
Club soda

Roll fresh limes on the counter to loosen the insides. Press and squeeze through lime press/juicer (or otherwise extract juice). Per glass:

2 Tbsp. fresh lime juice
1 Tbsp. simple syrup
4-6 fresh mint leaves, torn small

Muddle (or whir lightly with hand mixer) to get mint leaves in small pieces and mix everything together well.

Fill each glass with ice. Add 2 oz. white rum and stir. Top with 2 oz. club soda and do not stir. Serve immediately.

Grandma Pat's Pie Crust

2011-06-24T10:14:00.000-04:00

3 C. flour
1 C. lard
1/2 C. water
dash salt

This makes enough for a very thick double-crust pie crust.

Aunt Kim's Macaroni Salad

2011-06-24T10:11:00.001-04:00

My sister Kim made this during Beach Week this year, and it was a big hit with everyone. Nanny especially liked it--and she's very picky about pasta salads. Doubled it fed 15 of us as a side dish with some left over.

1 8-oz. box macaroni
1 1/2 tsp. salt
1/8 tsp. pepper
2 medium carrots, grated
1 medium green pepper, chopped
1 C. chopped celery
1 small cucumber, seeded and chopped
3 hard-boiled eggs, cut in small pieces
1 bunch green onions, chopped
2 Tbsp. butter
1 Tbsp. flour
1/4 C. tarragon vinegar
1 egg, beaten
1 C. mayonnaise

Cook macaroni according to package directions. Drain and rinse in cold water. Combine macaroni and next 8 ingredients. Melt butter in pan. Blend in flour. Combine vinegar and egg. Cook, stirring constantly until thick. Cool. Blend in mayonnaise. Combine with macaroni mixture and chill. Serves 8-10.

How Nanny Cooks the Turkey

2011-06-19T09:05:00.003-04:00

And here's one small example of the millions of ways my sweet husband makes me laugh and smile every single day...

I asked him one year, very early in our marriage, to find out from my mother how she cooks a turkey. He called her and jotted it down for me in a loose notebook lying around. This is what I found lying on the counter when I got ready to prepare the bird:

Aunt Kaarin's Moo Shu Pork

2011-06-19T08:16:00.000-04:00

Yield: 20 moo shu "pancakes" (serves 10) - Not sure if this is accurate... will update after I make it.

1 2-lb. boneless pork loin roast, fat trimmed, quartered lengthwise
1 C. hoisin sauce
1 Tbsp. freshly grated ginger
6 cups shredded Napa cabbage
1 1/2 cups bagged shredded carrots (I used the Cuisinart.)
1/4 C. sliced scallions
3 Tbsp. rice-wine vinegar
1 1/2 Tbsp. sugar
20 flour tortillas, warmed

Put pork, 1/3 C. hoisin sauce, and the ginger in a large slow-cooker. Turn pork to coat.

Cover and cook on low 6-9 hours or until pork is very tender. Turn off cooker. Remove pork to cutting board and pull meat into shreds using two forks. Return pork to cooker.

Toss cabbage, carrots, scallions, vinegar, and sugar in a bowl to mix.

Spread each tortilla with about 1 1/2 tsp. remaining hoisin sauce. Top with about 1/3 C. cabbage mixture and 1/4 C. shredded pork.

Serve with hoisin sauce and chopped scallions on the side (optional).

This is also good with a side salad topped with oriental dressing.

Leftovers Turned Mexican Lasagne

2011-06-07T17:57:00.000-04:00

This meal was the result of a creative use of leftovers. If you want to try to recreate something like it, here's a description of what I did. My friend Kathy ate some at our homeschool co-op where I served it for lunch, and really wanted the recipe. So, here it is...

The first meal was homemade pintos & cheese. (Recipe here.) This is a staple in our home, near weekly, because iivo loves it and it is very cheap.

Also, for Evie's birthday, she wanted these burritos I used to make a lot when we were home for lunches. I would turn the leftover pintos from pintos and cheese into refried beans by coarsely mashing them in a pot on the stove over medium heat and melting in some mozzarella or monterey jack cheese. The burritos she requested involve those homemade refried beans with sauteed zucchini and onions (seasoned with SPG) on homemade whole wheat tortillas.

Those were the preliminary meals which resulted in that Crock Pot leftover meal, which was as follows:

I sauteed some finely chopped onions and peppers in olive oil and SPG. Then I took the extra leftover rice and cooked it, fried-rice style, with that veggie mix and a little, little bit of chicken broth. I also remember throwing in some very finely chopped leftover Hebrew National hotdogs we had from a grill out earlier in the week, too, and some frozen corn.

I then took those raw ingredients and layered them, lasagna style, in the Crock Pot as follows:

sprayed with Pam to prevent sticking
placed a flour tortilla (store-bought, as it is exactly the same circumference as my Crock Pot)
spread it with a combination of some of the leftover homemade refried beans blended with some salsa (just enough to make it more spreadable)
a layer of the rice blend
a layer of sour cream mixed with chopped green chiles
a layer of grated Mexican/cheddar cheese mix

I then repeated those layers two more times.

I then cooked it all morning on low--about 4 hours, I guess.

Double Chocolate Cookies

2011-05-04T13:20:00.001-04:00

These were first made for us by my friend Janet, a culinary school graduate and now homeschool mom...

Combine the following wet ingredients:
1 C. butter, softened
1 C. brown sugar
3/4 C. sugar
1 tsp. vanilla
2 eggs

Combine the following dry ingredients:
2 1/4 C. flour
1/2 C. cocoa
1 tsp. baking soda
1/2 tsp. salt

Add combined dry ingredients to combined wet ingredients. Stir in 2 C. chocolate chips.

Bake at 375 degrees for 8-10 minutes.

Cinnamon Roll Biscuits

2011-05-02T21:45:00.002-04:00

Again from my friend Cheri. This is her great alternative to cinnamon rolls when she's in a pinch...

2 cups flour
1 Tbsp. baking powder
1 tsp. salt
1/4 tsp. soda
1/4 cup vegetable oil (or softened butter)
3/4 cup buttermilk

For filling:
8 Tbsp. butter, softened
3/4 cup brown sugar
1 tsp. cinnamon

Combine first four ingredients. Stir in oil and buttermilk just until blended. Knead (just little bit). Roll into 15x8. Spread butter over dough. Sprinkle cinnamon sugar. Roll up. Pinch. Cut into 1.5 inch slices. Spray/grease pie pan. Bake until light brown, 15-20 minutes at 400 degrees.

For a special touch:
Drizzle while warm with a glaze of confectioners sugar/milk and/or add some nuts to the top.

Cheri's Beef Stroganoff

2011-03-24T18:53:00.000-04:00

Hi,
After looking at my recipe that had little quantities, I came up with this one from Paula Dean with a great rating. The following ingredients are on my recipe, but not hers. I would consider adding all of them. I left the item called cream soup thinking you would put what you want. I would make homemade. Other than the addition of those items, our recipes look identical.

garlic
fresh mushrooms (sliced)
2 ts + worcestershire
2Tb or so catsup

Ingredients
a.. 1 1/2 pounds cubed round steak, cut into thin strips
b.. House Seasoning, recipe follows
c.. All-purpose flour
d.. 2 tablespoons olive oil
e.. 2 tablespoons butter
f.. 1 medium onion, sliced
g.. 8 ounces fresh mushrooms, sliced
h.. 1 (10 3/4-ounce) can beef broth
i.. 1 (10 3/4-ounce) can cream of mushroom soup
j.. Salt and black pepper
k.. 1 cup sour cream
l.. Cooked egg noodles

Directions
Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

House Seasoning:
a.. 1 cup salt
b.. 1/4 cup black pepper
c.. 1/4 cup garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months.

Rita's Mom's Potato Salad

2010-10-30T16:36:00.000-04:00

5-lb. bag potatoes: Boil and peel with butter knife. Chunk.

Add 6-8 Kosher dill spears, chunked.

Add pickle juice (good bit: 1/2 jar or more) to a regular-size jar mayonnaise.

Add 6-8 hard-boiled eggs, diced. (opt.)

Add 1 medium onion, chopped fine.

Add garlic salt and celery seed to taste.

Aunt Kim's Strawberry Spinach Salad

2010-10-04T20:40:00.000-04:00

1 lb. fresh spinach (or romaine/spring mix is fine)
1 pt. strawberries, sliced pretty
1/2 C. chopped walnuts (although I like pecans)
1/3 C. blue cheese

Toss together and add dressing just before serving. Dressing should be refrigerated at least 1 hour. (I've used it without doing so.)

Dressing (blend in blender or shaker):
1/4 C. sugar (or less; it is really sweet)
2 Tbsp. sesame seeds
1 Tbsp. poppy seeds
1/2 tsp. Worcestershire
1/4 tsp. paprika
1/4 C. cider vinegar
1/2 C. olive oil
1 1/2 tsp. minced onion (dry) - opt., but I use it

Kefir

2010-09-07T08:58:00.000-04:00

You can read about the "whys" of brewing/drinking kefir here.

As for the "hows," it is super easy. Here it is:

Get some kefir grains from a reliable source. (I'd be happy to share some with you, if you need them.)

For regular (milk) kefir:
Place grains in milk. (An amount equal to about the size of a quarter will culture about a quart of milk in 24-48 hours. Adjust your quantities of grains to milk to always allow for culturing in about this amount of time.)

Let sit at room temperature, covered lightly with cloth (or paper towel) and a rubber band, until done. Stir daily with a wooden utensil during the culturing. (No metal!)

It is done when the liquid is thickened. Pour through a plastic strainer to remove the grains. Store in a glass bottle.

To make "kefir d'uva" (a cultured juice drink that tastes sort of like "grape beer"):

Retain some of your spare kefir grains (once they've "grown" enough to need to be divided), to be converted--permanently--to kefir d'uva grains. (They will turn purple and will not be able to be returned to culturing milk kefir.)

Fill a glass jar with a mixture of one third to one half water, mixed with the other part (one half to two thirds) grape juice. (Get the bottle of 100% purple grape juice, like is sometimes used for communion.)

Allow it to culture/"brew" for 24-48 hours with a tight lid screwed on, shaking daily. The mixture will become fermented, and it is done when it is very bubbly, still slightly sweet, and not yet disgustingly tart. You'll figure it out. Store in a bottle with a tight-fitting lid to hold fermentation. (I recommend the bottle from Lorina Sparkling Lemonade; just buy one, drink it, soak the label off, and re-use.)

For both kinds of kefir: You can store grains, when not in use, in the refrigerator in filtered water. They will "go dormant" if stored in this way, not at room temperature, and will take longer to "brew" once you bring them back out for use in room temperature culturing.

See the other blog post for more information.

Homemade Yogurt

2010-09-07T08:26:00.000-04:00

Homemade yogurt is a staple in our home. We consume obscene quantities of it. My kids love it. Homemade yogurt is cheaper and healthier than the store-bought variety. It isn't difficult to make at all, but it - like any other "homemade" venture - is more difficult than picking it up at the store. It will be worth the trouble to you if your family eats it already and you want to cut the cost and the sugar and the preservatives down.

Find a detailed procedure for how to make it here.

Regina's Potatoes Gratin

2010-09-05T12:03:00.002-04:00

potatoes
onions
milk/cream/chicken broth
SPG
grated cheese (parmesan, cheddar, etc.)

Slice potatoes. Layer in pan: put a layer of potatoes (slightly overlapping) topped with a layer of onions, sliced in half-moon rings. Sprinkle with SPG. Repeat a second time to fill 9x13 pan. Pour over top, to fill pan about halfway up the side: light drizzle each of whipping cream and half and half, then chicken broth and milk to fill about halfway up side of pan. Cover pan with foil and bake for at least an hour in a very hot oven (like 425 or 450 degrees). Remove from oven and uncover. If I have them, I like to stir in those last couple of leftover sausages (brats, Italian sausage, andouille sausage, etc.), sliced into quarters and then into little bite-size pieces. Stir into potato mixture, then top with cheese. (I use a good bit of shredded parmesan, because the flavor is outstanding, then a sprinkling of cheddar since it melts up so nicely.) Return to over until cheese is nicely melted and bubbling. The sauce will seem a bit runny still, but it will thicken up nicely as it sits there before serving, and even some more once you serve it onto your plate.

We like this with lightly steamed broccoli on the side (no seasonings, as the potatoes are very savory and need the fresh, plain taste of the broccoli), and a nice oil-and-vinegar style pre-dressed salad.

Evonne's Super-Easy Canned Tomatoes

2010-09-04T08:59:00.003-04:00

Peel,* quarter, and pack fresh tomatoes in hot sterilized jars. (I just run the jars through the dishwasher.)

Add salt to each jar. (1/2 tsp salt per pint)

Seal jars – be sure jars are clean on the outside. (Wipe with a clean rag.)

Put in a cold oven -- one rack only. Jars should not be touching.

Set at 225 degrees for exactly 1 hour 15 minutes.

Do not open the oven door! Turn oven off and let stay overnight until oven is completely cold. (I flip the same arm that keeps the door locked during a self-cleaning cycle, as a reminder not to open the door.)

-------

How to easily peel fresh tomatoes, for canning:

*If you're trying to avoid use of the microwave, for health reasons:
Bring a pan of water to a boil and dip the whole tomato into it until the skin loosens up then remove from the water and just pull the skin off.

*If you are one who doesn't mind using the microwave and plastic wrap:
Halve the tomatoes and pack them in a large Pyrex bowl very tightly. Cover with plastic wrap and microwave until the skins begin to loosen. Then just dump them in a colander in the sink and let them cool enough to pull the skins off. This doesn’t heat the kitchen up as much.

Cheri's Strawberry Rhubarb Pie

2010-09-03T17:14:00.005-04:00

From a letter from my friend Cheri, whose pie recipe my mother-in-law was looking to make while they were away in VT. It isn't very clear, and I may try to clarify the recipe once I've made it, but for now, I want to save the recipe and delete the email. So, here's what I know, quoted from her letter:

The recipe below looks great and saves time in relay. I am not particular about the recipe. I am particular about a few things. I like it to have tapioca vs. all flour or cornstarch for thickening. I did not pay any attention to the crust part of this recipe. I would never make a rhubarb only pie...it's always strawberry rhubarb for us. I don't think it would be bad to eat just rhubarb, but I'm not sure it's very common. So, it's not that I'm opposed, it just never happens. This recipe adds vanilla which I can't recall doing and an egg wash that isn't necessary.

Yesterday we had strawberry rhubarb shorcake... Thummmmmmm, as Evie would say, and so easy if you haven't time or desire for a pie.

Details of what I did with this recipe. I did not use the biscuit recipe, although it looks great. It uses more sugar, butter, and whipping cream. I made LLL with the optional 2TB sugar. (note: This is from the La Leche League cookbook "Whole Foods for the Whole Family," which Cheri and I use a lot.)

On the compote, I prepared the rhubarb ahead as it says, but didn't add the berries until much later, because I didn't have them. I didn't add the allspice and I used another jam than recommended and it was fine. I have done that for years...substitute any red/purple jam if one is called for that I don't have. So, my recipe had raspberry jam in it. And I like a topping of whipped cream, but Pete wouldn't consider it shortcake without ice cream!

One more note on rhubarb in case anyone is interested. My family is always clamoring for it at Thanksgiving and it's fairly impossible to find. I have been reading that it is so easy to just wash, cut into recipe sized pieces, and freeze. The only way I can find at Thanksgiving, by the way, is frozen, so why not do it myself! I thought if they had that much around them, they might like to do the same?

Anyway, here's the recipe she doctored in the ways she's noted above:

Compote

4 cups 3/4-inch-thick slices fresh rhubarb (about 1 1/2 pounds)
3/4 cup sugar
2 tablespoons water
2 tablespoons strawberry preserves
1 teaspoon minced orange peel
1/4 teaspoon ground allspice
1 1-pint basket strawberries, hulled, thickly sliced

Biscuits

2 1/4 cups all purpose flour
6 tablespoons sugar
4 1/2 teaspoons baking powder
1 1/2 tablespoons minced orange peel (orange part only)
1/4 teaspoon salt
9 tablespoons chilled unsalted butter, cut into pieces
3/4 cup plus 3 tablespoons chilled whipping cream

2 cups chilled whipping cream, sweetened, softly whipped
Mint sprigs

For compote:
Combine first 5 ingredients in heavy large saucepan or Dutch oven. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until rhubarb is tender but some pieces remain intact, about 7 minutes. Remove from heat and add allspice. Cool completely. Stir in strawberries. Cover and refrigerate until well chilled, at least 3 hours or overnight.

For biscuits:
Position rack in center of oven and preheat to 400°F. Combine first 5 ingredients in medium bowl. Add butter and cut in using pastry blender or rub with fingertips until mixture resembles coarse meal. Add 3/4 cup plus 3 tablespoons cream and stir until dough comes together.

Turn out dough onto lightly floured work surface and knead until smooth, about 6 turns. Flatten dough to 3/4-inch-thick round. Cut out rounds using 2 3/4-inch-diameter plain or scalloped cookie cutter. Gather dough scraps and shape into 3/4-inch-thick round. Cut out additional dough rounds.

Transfer rounds to heavy large ungreased baking sheet. Bake until biscuits are puffed and golden, about 23 minutes. Transfer biscuits to rack and cool slightly. (Can be prepared 2 hours ahead. Rewarm biscuits in 350°F. oven just until heated through, about 5 minutes.)

Cut biscuits in half. Place 1 bottom half on each plate. Spoon 1/4 cup compote over each. Top with large spoonful sweetened compote, then more whipped cream. Cover with biscuits tops. Garnish with mint sprigs and serve.

Regina's Baked Feta

2010-08-30T09:01:00.000-04:00

We were blessed to know a dear family from Germany for two years while they lived here in the United States. Literally everything that Regina (pronounced Ray-gee-nah, with a hard "g" as in "go") cooked was delicious. Feta cheese, when baked, becomes mild and slightly salty. If you don't care for feta normally (cold and unbaked), give this a try anyway. Everyone I've ever served it to loves it.

1 large block of uncrumbled feta cheese
(This is available relatively cheap at Costco. If you buy theirs, cut it in half both length- and width-wise.
You want it ½ inch thick or less. )

Lay the blocks of feta into a greased glass baking dish. Top with:

fresh basil leaves
sliced onions (half-moon shaped)
sliced tomatoes

Drizzle with olive oil and sprinkle liberally with SPG. Bake until heated through and soft, about 20 minutes or so. This is delicious served with baked rice, grilled sausages or London Broil, and a side of grilled veggies and/or salad.

"Pregnancy Stew"

2010-08-24T08:52:00.000-04:00

This is the food that the midwife who attended us at home prepared for me after each of my births. She made me eat this--and only this--for each meal until I had successfully had a bowel movement.

It is a little different and "strange," if you will, but all of my family loved it at the time, and fixing it now carries me instantly back to that deliriously fun, exhausted time of getting to know the new baby.

I don't make it often (the kids don't like it much anymore), but new moms ask me about it all the time (like now), so here's the recipe.

In a large saucepan or Dutch oven, place 1½ inches or so of water in the bottom of the pan.

Layer hard veggies first (sweet potatoes, carrots, onion, broccoli stalks, etc.) then leafy things on top (kale, spinach, broccoli crowns, etc.)

Top with one whole bulb of sliced fresh garlic (yes, a whole bulb, not one clove) and grated fresh ginger.

Bring to a boil. Cover and cook seven minutes exactly. Turn off and let sit without opening for a couple of minutes before serving.

Spoon over brown rice. Add 1 pat of real butter (not margarine) and tamari (not soy) sauce to each serving.

Nanny's Blackberry Pie

2010-08-11T18:19:00.002-04:00

Pastry for 2 crust 9 inch pie
4 C. berries
1 C. sugar
4 T. flour
1 T. butter

Line 9 inch pie plate with pastry; fill with berries. Mix sugar, cornstarch, and dash salt, sprinkle over. Dot with butter. Add top crust. Bake at 400 hundred degrees 40-50 minutes.

Aunt Kim's Oatmeal Yogurt Muffins

2010-08-11T11:46:00.000-04:00

2 C. flour (I use freshly milled whole wheat.)
2 C. rolled oats
1 C. brown sugar (or less)
3 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
2 C. vanilla yogurt (or plain)
2 eggs
4 Tbsp. oil (I use olive oil.)

Preheat oven to 375 degrees. Stir together dry ingredients (first six). Whisk together wet ingredients (last three). Stir combined wet ingredients into combined dry ingredients, stirring until just combined. [Don't over-mix!] Bake 22 minutes; makes 18.

Whole-Wheat Scones

2010-08-08T11:06:00.003-04:00

Makes 16
3/4 cup (1 1/2 sticks) cold butter (can use less)
2 cups whole-wheat flour (can use all whole-wheat)
1 cup all-purpose flour
2 Tbsp. sugar (1/4 cup scant)
1/2 tsp. salt
2 1/2 tsp. baking soda (1 scant Tbsp.)
2 eggs
3/4 cup buttermilk
1/4 cup raisins (opt.)

Preheat oven to 400F. Grease and flour a large baking sheet.

Combine the dry ingredients in a bowl. Add the butter and cut in with a pastry blender until the mixture resembles course crumbs. Set aside.

In another bowl whisk together the eggs and buttermilk. Set aside 2 Tbsp. for glazing.

Stir the remaining egg mixture into the dry ingredients until it just holds together. Stir in the raisins.

Roll out the dough about 3/4 inch thick. Stamp out circles with a cookie cutter. Place on the prepared sheet and brish with the glaze.

Bake until golden 14 minutes. Allow to cool slightly before serving. Split in two with a fork while still warm and spread with butter and jam if wished. =)

Aunt Kim's Bran Muffins

2010-07-27T11:22:00.001-04:00

1/2 C. shortening (I use butter, and it works fine.)
1 C. boiling water
1/2 C. sugar
Combine above ingredients and cool 1 hour.

Add remaining ingredients:
2 eggs
1 C. bran flakes (cereal)
2 C. All-Bran cereal
2 C. buttermilk
1 1/2 tsp. salt
2 1/2 C. flour (I use freshly milled whole wheat.)
2 1/2 tsp. baking soda

This mixture can sit up to six weeks in the fridge as a batter. Bake muffins 15-20 minutes at 400 degrees.

Butter Cream Frosting

2010-07-16T10:21:00.001-04:00

1/2 - 2/3 stick softened butter
1 tsp. vanilla
3/4 box confectionery sugar
Cream together above ingredients and then slowly add small amounts of milk to consistency desired. Frost cake when it is completely cooled.

Jenny's Mom's Banana Cake

2010-07-16T09:34:00.004-04:00

I got this recipe years ago from the mother (Joan Phillips) of a former colleague of mine (Jenny Good). I went to stay at her house and she served this delicious banana cake. Though I've never seen the mother since, and have lost touch with the daughter years ago, this is still "Jenny's Mom's Banana Cake." I've never found a better recipe for banana cake.

2 1/4 C. flour (I use half whole wheat if it is freshly ground)
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/4 lb. (1 stick) butter, softened
1 1/2 C. sugar
2 eggs
2-3 mashed bananas (she used only fresh, but I'll use over-ripe ones if I need to)
1/2 C. sour cream (be generous)
1 tsp. vanilla

Sift together first four ingredients and set aside.
Cream together butter and sugar.
Add eggs, beating after each addition.
In a separate bowl, cream together bananas, sour cream, and vanilla.
Finally, add flour mixture to butter mixture alternately with banana mixture.
Bake in 2 9" square greased-and-floured pans at 350 degrees for 30 minutes. (Unless I'm going for a serious special presentation, I use a 9 x 13 pan and make excess batter--there's not much--into muffins.)

Frost when completely cooled with butter cream frosting.

Cream Cheese Frosting

2010-07-16T09:33:00.001-04:00

Cream Cheese Frosting

8 oz. cream cheese
1/2 C. butter
1 box confectionery sugar (or less, to taste)
1 tsp. vanilla
1 C. chopped walnuts (optional)

Cream together softened cream cheese/butter. Add other ingredients. If using optional nuts, sprinkle on top.

Iivo's Yummy Carrot Cake

2010-07-16T09:24:00.007-04:00

2 C. flour (I use all whole wheat if it it freshly ground)
2 C. sugar (I use less - about 1 1/2 C.)
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1/2 C. oil (I use light olive oil)
4 eggs
3 C. grated carrots

Sift dry ingredients. Add oil then eggs. Blend in carrots. Bake in 3 9-in. round cake pans if you want to make a spectacular layer cake. Otherwise, I use a 9 x 13 pan. (If it feels like too much batter, I make a couple of muffins with the excess.) Bake 30 min. at 350 degrees. Frost while still slightly warm with cream cheese frosting. If using optional nuts, sprinkle on top after frosting.

"Strange-Boiled" Eggs

2010-06-29T11:20:00.008-04:00

We discovered these quite by accident one day--see story here--but since they are a major hit with most kids who try them (including many who won't eat eggs any other way), I share them here.

You must follow the times listed exactly. [Trust me on this!]

Place eggs in a saucepan of enough cold water to cover them entirely.

Add 1 tsp. baking soda if you want them to be easy to peel in the end.

Bring to a rolling boil. Watch for it! (Not just the little bubbles of "I'm thinking about boiling soon," or the small blups of "I'm just starting to boil now," but the first good boil of, "Okay, now that's boiling." No sooner. No later.)

Boil exactly four minutes.

Remove from heat. Cover pot immediately with lid and let sit--covered--for exactly 30 sec.

Drain and place immediately in cool water.

Peel and enjoy!

*The yolk will be semi-solid but very soft, and the white will be solid, but not as hard as a hard-boiled egg.

A word of warning: these are delicious fresh and hot, but they are absolutely disgusting as leftovers in the fridge. If you need to make them ahead to eat on a hurried morning, stick with hard-boiled!

Chicken Pot Pie

2010-06-19T18:46:00.002-04:00

1 pkg. pie crusts (2 crusts)
2 C. cooked cubed chicken

Boil together until tender (10 mins.):

1/4 C. carrots
1/2 C. green peas
1 tsp. salt
1/2 C. cubed potatoes
1 Tbsp. chopped onion
1/8 tsp. pepper

Sauce:

4 Tbsp. butter
5 Tbsp. flour
1 1/2 C. chicken broth
2 Tbsp. chicken bouillon
1/4 tsp. pepper
1 1/2 C. milk

Make white sauce. Bring to a boil and cook 1 minute. Mix filling and sauce, reserving some for serving on the side. Pour into crust. Cover with top crust and slit. Bake at 425 degrees for 35 minutes. Cover for last ten minutes or so.

Chicken Marsala

2010-06-19T18:38:00.003-04:00

Dredge scallopini through parmesan cheese.

Put in skillet with 2 Tbsp. butter and 5+ cloves garlic, sliced.

Saute chicken at 300 degrees (medium heat) until done.

Remove chicken to oven safe dish and put in warm oven.

Using same skillet with drippings, add:
2 more Tbsp. butter
1 1/3 C. marsala wine
fresh mushrooms (sliced)

Cook approximately 5 minutes until mushrooms are tender.

Mix 1 1/3 C. beef broth with 2 Tbsp. cornstarch. Add to skillet.

Cook until sauce is thick and bubbly.

Pour sauce over chicken and return to oven for at least 5 minutes for flavor to seep into chicken.

Serve over angel hair pasta.

Nuts & Bolts

2010-06-19T18:31:00.003-04:00

1 stick butter
1 1/4 tsp. garlic salt
4 1/4 tsp. Worcestershire sauce
2 C. each Corn, Wheat, and Rice Chex cereal
1 large can mixed nuts
2 C. pretzels, mini melba rounds, or more Chex

Preheat oven to 250 degrees. Heat butter until melted in roasting pan.

Remove and stir in sauce and salt.

Add remaining ingredients.

Cook 1 hour, stirring every 15 minutes.

Spread on paper towels until cool.

Pico de Gallo

2010-06-19T18:27:00.002-04:00

1-2 bunches green onion (6)
2 yellow peppers, chopped
4-6 tomatoes, chopped
4 fresh jalapenos, 2 w/seeds
6 oz. jar pickled jalapenos
3 15 oz. cans flavored tomato sauce (Italian herb)
4 cloves garlic, minced
15-20 stems cilantro (1/2 C.)
1 15 oz. can Bush's black beans, drained

Combine and refrigerate overnight. Serve with tortilla chips.

Boursin

2010-06-13T10:58:00.002-04:00

This is a lovely cream cheese spread that is absolutely delicious on crackers.

2 sticks butter, softened
2 8 oz. cream cheese, softened

Combine the above with:

1-2 cloves minced garlic
1/2 tsp. oregano
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. basil
1/4 tsp. dill

If serving at a gathering, shape into balls (makes 2) and roll in fresh cracked pepper. If not, we store it in a covered bowl in the fridge.

Overnight French Toast

2010-06-13T10:13:00.003-04:00

French bread
8-12 eggs
3 C. milk
6 T. sugar
1 1/4 tsp. vanilla
6 T. margarine
cinnamon

Cover bottom of 9x13 pan w/ cut up bread. Mix together eggs, milk, sugar, vanilla, and margarine. Pour over bread. Chill 4-36 hours. Sprinkle cinnamon over top.

Do not preheat oven. Bake at 350 degrees 45 min-1 hour, uncovered.

Cheri's Italian Meatloaf

2010-06-13T09:05:00.003-04:00

1 lb. hamburger
1/2 lb. pork sausage
2 eggs
1 15 oz. can tomatoes (stewed, sauce, etc.) - reserve a little
garlic
onion
salt
pepper
crackers
oatmeal

Mix and shape. Top with reserved tomato. Bake at 350 degrees for 1 1/2 hours.

Serve with pasta with marinara and a side salad.

Pasta Salad

2010-06-01T12:21:00.005-04:00

My friend Cheri called this morning asking for this recipe. I told her that there isn't really a recipe, and she said, "Well, there is now." So, here it is, the thrown-together stuff we eat as pasta salad around here:

1 lb. cooked pasta (any severely-shaped variety - campanelle is my favorite)
1 pkg. Good Seasons Italian dressing mix, made with cider vinegar and olive oil

Pour dressing over pasta. Add liberal sprinklings of:

Organic No-Salt Seasoning (Kirkland brand from Costco)
rice vinegar (it needs more vinegar kick than the dressing alone provides, but a mild one)
Alnatura Krauter Salz (German seasoning from my friend Regina. If anyone finds a source here in the US, let me know! It is also delicious in homemade salad dressings.)

Stir in:
chopped colored peppers (red, orange, yellow)
chopped cucumber
chopped broccoli
chopped carrots
1 can chick peas (garbanzo beans)
1 can kidney beans
finely chopped salad greens

Optional:
chopped green onion
chunked cheese (cheddar and pepper jack are especially good)
chunked chicken

Granola

2010-05-22T11:46:00.003-04:00

This makes a huge amount, but it keeps nicely if you have a large family eating it rather frequently.

Dry ingredients:
1 large bag oats (Costco size - comes two in a box)
1 jar wheat germ (20 oz.)
1 bag coconut (14 oz.)
1 Tbsp. salt
1 lb. pecans, apprx. 2-3 C. (1/2 Costco-sized bag)
2 T. cinnamon
1-2 C. sliced almonds

Combine above dry ingredients. Add combined wet ingredients (see below) and bake at 350 degrees for 30 minutes. Stir every 10 minutes to prevent burning.

Wet ingredients:
2 C. light olive oil
1 C. honey
1/2 C. molasses
2 Tbsp. vanilla

"Southern Living" Pound Cake

2010-05-02T08:26:00.005-04:00

There are two varieties to this recipe, both published at one time or another in "Southern Living" magazine. They're both good, but don't over-bake them or they'll be dry!

I made the first one for Evie's surprise party. Enjoy!

"Southern Living" Pound Cake, Variety #1

1 lb. softened butter (4 sticks)
3 C. sugar
4 C. flour
3/4 C. milk
6 eggs
2 tsp. vanilla extract

Beat on low speed 1 min. Scrape sides. Beat on medium 2 min. Batter will be thick.
Bake at 325 for 1 1/2 hours. (I bake it at 300 instead.)
Cool on rack 10 min. then remove to cool completely.

We love this recipe topped with chopped, sweetened strawberries (add just enough sugar to force a juice from them) and fresh whipped cream.

Southern Living Pound Cake, Variety #2

1 1/2 C. butter (3 sticks), softened
1 8 oz. cream cheese, softened
3 C. sugar
6 eggs
3 C. flour
1/8 tsp. salt
1 Tbsp. vanilla

Beat butter and cream cheese together on medium until creamy. Gradually add sugar. Add eggs, 1 at a time. Add mixture of dry ingredients gradually, and stir until well-blended. Stir in vanilla. Batter will be thick. Bake at 300 for 1 hour 40 mins.

Beef-and-Butternut Squash Chili

2009-12-08T20:10:00.005-05:00

Again, I made a huge quantity. Feel free to cut it down:

2-3 lbs. ground beef
2 chopped peppers (I used all 4 colors, 1/2 pepper of each color)
2 chopped onions
5 minced garlic cloves
1 large can stewed tomatoes
1 can whole tomatoes
2 cans Rotel tomatoes
3 C. kidney beans (or cans - I used 1 each of light red, dark red, and white kidneys)
2 butternut squash, peeled and cubed
2-4 C. beef broth (or more, depending on desired liquid level of finished soup)
1-2 Tbsp. ground cumin
1-2 Tbsp. chili powder
2-3 C. frozen corn
other seasonings - I added SPG and garlic salt

Brown hamburger; drain well. Saute onion and peppers in olive oil. Add all ingredients except frozen corn. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until squash is tender. Stir in corn and cook just until corn is tender (not even 5 minutes).

It was deliciously savory and offset nicely by slices of French baguette spread with Irish butter.

Thank you, Christine, for this delicious recipe!

Copycat Zuppa Toscana (Olive Garden Soup)

2009-11-15T21:18:00.004-05:00

When I make this, I make a huge quantity. You can cut it down to size according to what your family needs. The quantities are very loose, as I just sort of throw it all together and make as much as I want.

1-2 lb. Italian sausage (I use mild.)
at least 5-6 large baking potatoes, cut in half and sliced into 1/4 in. slices
2 large onions, chopped
1 C. crumbled bacon (or more)
4-5 cloves minced garlic
5-6 C. kale or Swiss chard (I use the entire huge bag of kale from BJ's)
1-2 quarts chicken stock (see recipe here)
1-2 C. heavy whipping cream (I use 1 C. whipping cream, and the rest half and half.)

Cook sausage in cast iron skillet like you would hamburger... press out of casings and cook until crumbly. Drain.

Place onions, potatoes, broth, and garlic in large soup pot, and cook over medium heat until potatoes are done.

Add sausage and bacon. Season with SPG to taste. Simmer for another 5 minutes.

Turn heat to low and add kale and cream. Heat through and serve. (Don't cook the kale... just add it to the hot liquid and then serve, so it stays kinda firm.)

Yum, yum, yum!

Cinnamon Rolls

2009-11-15T20:24:00.003-05:00

Elanore's birthday breakfast request, which we shared with some folks who wanted the recipe...

DOUGH:
yeast (1 pkg, or 1 scant Tbsp.)
1 C. warm milk
1/2 C. sugar (I use 1/3 C.)
1/3 C. butter, melted
1 tsp. salt
2 eggs
4 C. flour (I use whole wheat)

If you have a bread machine, process above ingredients in whatever manner your bread machine requires. If not, dissolve yeast in milk. Add other ingredients. Mix well. Knead dough into a large ball. Rise 1 hour.

Process dough in one of two ways, depending on if you want huge Cinnabon-style cinnamon rolls, or smaller-sized ones. For the former, roll the entire ball of dough into one rectangle, 21 in. long by 16 in. wide, 1/4 in. thick. For the latter, divide the dough into two balls, and process them similarly, but the rectangles will be less thick.

Spread softened butter (1/3 C. total) over entire surface of the rectangle(s). Sprinkle with a mixture of 1 C. brown sugar combined with 2-3 Tbsp cinnamon.

Roll rectangle (from the 21" side) to bottom edge. For huge rolls, cut the single roll into 1 3/4 in. slices and place 6 per baking pan. Bake 15-18 minutes. For smaller rolls, cut each of the two rolls into 3/4 in. slices and place in rows of four on a baking dish. I use a Pampered Chef stoneware bake pan. The small ones bake in less time... maybe 10 minutes. Bake at 400 degrees.

Once slightly cooled, frost rolls with icing. (See recipe below.)

ICING:
1/2 stick butter, softened
1 box cream cheese, softened (I use Neufchatel.)
1 1/2 C. powdered sugar (I don't use this much.)
1 tsp. vanilla extract
1/8 tsp. salt (opt., I omit)

Combine ingredients and beat icing until fluffy. Coat rolls.

It is our family's tradition to make these rolls on Easter morning. We make a "cross" out of frosted cinnamon rolls (on a large rectangular platter), and we make a "tomb" out of unfrosted ones stacked up on each other. (The "stone" rolled away is made of sausage patties.)

Tango Stew

2009-11-06T23:07:00.005-05:00

Veal Marengo - original recipe here

Marengo, à la [muh-RENG-goh]
A veal or chicken dish in which the meat is sautéed in olive oil, then braised with tomatoes, onions, olives, garlic, white wine or brandy and seasonings.
Sometimes scrambled eggs accompany the dish. It’s said to have been created by Napoleon’s chef after the 1800 Battle of Marengo.

2¼ lb. cubed stewing meat - veal, lamb, chicken, pork (use some bones)
6 Tbsp. flour
salt and pepper to taste
4 Tbsp. oil
1 C. onion, minced
2 garlic cloves, chopped
2 Tbsp. tomato paste*
1 C. diced tomatoes*
1 C. dry white wine
3 C. beef broth

1 C. white mushrooms, quartered
1 C. pearl onions (opt.)
12 – 15 Kalamata olives (opt.)
1/2 C. chopped fresh parsley, as needed

In a bowl, toss veal in seasoned flour to coat.
In a skillet, heat oil over medium-high heat and brown veal cubes.
Transfer veal to a slow cooker.
In the same skillet, over medium-high heat, cook onion, garlic, tomato paste and tomatoes.*
Add white wine and reduce by half.
Stir mixture into the slow cooker and add beef broth.
Cover and cook on low for about 6 hours.
Add mushrooms, pearl onions and olives.
Cover and cook on high for 15 minutes.
When meat is done, adjust seasoning and check consistency of sauce.
Stir in chopped parsley.
Serve over your favorite pasta noodles.

*We used a whole can of diced tomatoes (14.5 oz), a whole can of tomato paste (6 oz) and a can of Rotel diced tomatoes (10 oz). All these (except the last item) are in lieu of, not in addition to, the items of the recipe. For wine I took the cheapest Chardonnay. It hurts to take a real good wine for cooking, unless, of course, you're sipping while you're cooking.

Nanny's Cheese Grits

2009-11-06T22:58:00.002-05:00

6 C. water
2 tsp. salt
3 eggs, beaten
1 1/2 C. quick-cooking grits
1 1/2 sticks butter (I use only 1)
1 tsp. seasoned salt
1 tsp. Tabasco
1 lb. Velveeta, cubed

Cook grits according to package. Add butter and cheese. Stir until melted. Add seasoned salt, Tabasco, and eggs. Bake uncovered 1 hour at 350 degrees.

Aunt Kim's Monkey Bread

2009-11-06T16:22:00.003-05:00

My sister's children called these "Monkey Balls" when they were little, and somehow the name has stuck. It is about as junky and unhealthy as they come, but inevitably one of my children asks for it each year for a birthday breakfast. This year is no exception.

3 cans canned biscuits
1 C. sugar/2 tsp. cinnamon - mixture to roll them in
1 stick butter
1 C. brown sugar
1 tsp. vanilla

Break (or cut, for ease) biscuits into fourths. Roll in sugar mixture and stack in well-buttered Bundt pan. Pour extra sugar mix from rolling over top. Meanwhile, melt butter. Add brown sugar and vanilla. Stir until just boiling, then drizzle over mixture in Bundt pan. Bake for 35 mins. at 350 degrees. Turn upside down onto plate and serve warm by "slicing"/pulling apart and spooning onto plates.

Brunch Casserole

2009-11-06T16:14:00.004-05:00

Everyone in the world probably already has this recipe, but I'm making it this weekend at the Beach House and I didn't want to have to take my recipe card with me. So, here it is...

6 slices store-bought bread, crusts removed
6 eggs
2 C. milk
1 tsp. salt
1 tsp. dry mustard (opt.)
1 lb. sausage, fried & drained
1 1/2 C. shredded cheddar cheese
3/4 C. onion, chopped

Mix eggs, milk, salt, and (opt.) mustard. Set aside. Butter one side of each slice of bread and make a bottom layer in a 9x13 casserole dish. Sprinkle with sausage and cheese. Pour egg mixture on top. Cover and let stand in refrigerator overnight. Bake at 325 degrees for 45 minutes or until center is set.

Stuffed Pepper Casserole

2009-10-02T10:10:00.006-04:00

This is a modified version of the Stuffed Green Peppers recipe from an old copy of the Better Homes and Gardens cookbook. I do this whenever I have an abundance of peppers from the garden, or if I've over-bought colored peppers at Costco and they're going to go bad. Of course, to feed my large family, the recipe below is already doubled.

[NOTE: If I feel like doing "kitchen math" with a small child, I will look it up in the cookbook and make them do the doubling for me. "This calls for 1/4 tsp, but we're doubling it, so how much do I need?" Fractional math is a breeze for a kid who's done this with you a lot. If they're struggling at first, cut up paper plates and make "math plates" for hands-on reference. Eventually they'll say something like, "Mom, may I please just do it in my head?" Voila! Fractions are understood.]

Sweet bell peppers, coarsely chopped into chunks
2 lbs. ground beef
1 large chopped onion, chopped
1 15-oz can tomatoes, broken into small pieces, undrained
2/3 C. long grain rice
2 Tbsp. Worcestershire sauce
1 tsp. dried basil, crushed
salt & pepper (or SPG)
1-2 C. shredded cheese (calls for American;I use the 2 C. Kraft melting blend bag)

First, cook the meat and onion in a skillet and drain. (Often, I cook large batches of meat ahead of time and freeze them in 2-lb. quantities. If I've done this, I'll thaw it out and just saute the onion in olive oil and combine them. I like this better because the onion retains its flavor better and I don't have to drain grease out of the meat on this cooking day.)

Stir in undrained tomatoes (smash them up in small pieces with your fingers), uncooked rice, Worcestershire, basil, 1 C. water, 1/2 tsp. salt and 1/2 tsp. pepper. (I use 1 tsp. SPG) Bring to boiling; reduce heat. Cover and simmer until rice is tender (usually 20-30 mins.)

While that is cooking, I chop the peppers into chunks and generously line the bottom of a 9x13 pan with them. (You could easily half the recipe and use an 11x7 for a smaller family.) You want them on top of each other and almost halfway up the side of the pan. I always spray the pan first, but don't know if you'd really need to. By the time I finish getting the peppers ready, there are usually 5-10 minutes left on the timer for the meat mixture, so I put this pan of pepper in the preheated oven to soften them up a bit.

When the meat/rice mix is ready, I stir in 1/2-1 C. of the cheese, then spoon the entire mixture on top of the peppers. I top with the remaining cheese from the package (usually about a cup) and put it back in the oven to melt the cheese. They originally suggest putting the meat mixture on it, baking it at 375 for 15-20 minutes, then topping it with cheese. I find that if I pre-soften the peppers just a tad the way I mentioned, this cooking time is overkill and I just go ahead and put the cheese on and stick it in the oven for a very few minutes until it is nicely melted. Everything else is hot and ready.

Shrimp and Feta Casserole

2009-09-18T10:01:00.004-04:00

2 eggs
1 C evaporated milk
1 C plain yogurt
8 oz feta cheese, crumbled
1/3 lb swiss cheese, shredded
1 tsp dried basil
1 tsp dried oregano
5 cloves garlic, minced
1/2 lb angel hair pasta, cooked
1 16 oz jar salsa (I used the yummy fresh kind from the produce section of Publix)
1 lb medium shrimp, uncooked and peeled (I used the frozen bag that has about 1 1/2 pounds)
1/2 lb mozzarella cheese, shredded

Preheat oven to 350 degrees. Coat bottom and sides of an 8 x 12 dish with cooking spray. In separate bowl, blend eggs, milk, yogurt, feta cheese, swiss cheese, basil oregano and garlic. Spread half of pasta over bottom of baking dish. Cover with salsa. Add half of shrimp. Spread remainig pasta over shrimp. Pour and spread egg mix over pasta. Add remaining shrimp and top with mozzarella. Bake 30 minutes. Let stand 10 minutes before serving.

Chicken With Pasta

2009-09-18T09:53:00.003-04:00

6 to 8 boneless chicken breasts (I sliced them into about 9 big strips each breast)
8 oz cream cheese
2 C fresh mushrooms sliced (big slices)
1/2 stick butter
1 pkg dry Italian dressing (Good Seasons)
1 C White wine or white cooking wine
1 can cream of mushroom soup
1 box bow tie pasta

Cook chicken, cream cheese, mushrooms, butter, Italian dressing, wine and mushroom soup in crockpot on low for 8-10 hours, stirring occasionally (my new crockpot is SO hot that I only cooked it 4 hours on low and it was plenty!!) Serve over cooked and drained pasta.

Nanny's Ambrosia

2009-09-07T13:31:00.002-04:00

Iivo's mother requested this recipe from my mother. (She makes it every year at Thanksgiving. My kids love it. It is almost more like dessert than a fruit salad.)

1 cup mandarin oranges (1 small can, drained)
1 cup coconut
1 cup chopped pineapple (not crushed, but yes drained)
1 cup mini marshmallows
1 cup sour cream

Mix all together and serve chilled.

Cheri's Yummy Homemade Limemade

2009-07-28T22:13:00.001-04:00

Again, from my friend Cheri. I'll post for her...

So................your Sonic drinks put me in a mood for a limeade after you left and I was thinking I'd head down there for happy hour, not knowing it had already passed. Then I tried to get Tashia to get me one on her way home, but she was late for another outing and I couldn't even get my very adventurous neighbor to get her feet out of her pond long enough to run down there. I lost my motivation to head out, but found a great recipe. It's a bit different, but so lovely....I'm sure I'm hooked.

1/2 c lime juice (I used bottled)

2 c water

1/4 - 1/2 c sugar

5 or so ice cubes

1 1/2 c frozen fruit

Put all in the blender except the ice cubes. Add them one at a time after initial blending. The fruit I had was a mixed bag of raspberry, blackberry, blueberry, strawberry. I only had a cup of fruit and it was plenty. Yummmmmmmmmmmmm. I still served it over lots of ice.

Emeril's Chicken & Rice Soup

2009-07-28T22:09:00.004-04:00

From my friend Cheri, who hasn't gotten up the nerve to post here yet... so I'll just post it for her:

I just took the rest of this soup out of the freezer and I'm sending the recipe to you both because we have spoken about chicken soup sometime recently....

As I recall, I did not follow the first step of sautéing the carcass, but it was the spices and especially adding shredded cabbage that "wowed" me. I don't think I added any of the other assorted veggies that time, just the onion, carrot, and celery. I can't wait to try it again though with spinach and zucchini. I'm sure I used brown rice.

Ingredients

2 tablespoons olive oil
1 chicken (3 pounds) boned, skinned, and visible fat removed, diced, (save the bones and carcass)
Essence, recipe follows
1 1/2 cups chopped onions
1 cup chopped celery
1 cup diced carrots
1/2 cup chopped green onions
2 tablespoons minced garlic
1/4 cup fresh parsley leaves
2 tablespoons chopped fresh basil
4 bay leaves
2 cups assorted chopped fresh vegetables, such has beans, zucchini, yellow squash, or cabbage, small dice
1 1/2 cups torn spinach leaves, cleaned and stemmed
Pinch crushed red pepper
3 quarts chicken stock
1/4 pound long grain white rice, uncooked

Directions

In a large sauce pot, heat the olive oil. Season the chicken with Essence. When the oil is hot, add the chicken, bones and carcass and sauté for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Essence. Sauté the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and sauté for 1 minute. Add the stock and rice, bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the rice is tender. Reseason if necessary. Serve hot.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Mrs. Cover's Baked Brie

2009-07-20T21:30:00.002-04:00

Layer 8-10 filo leaves that you have painted with melted butter.

Place cheese topped with fresh berries which you can toss in cinnamon sugar or leave plain.

Fold filo over berries until sealed.

Layer a few more buttered leaves on top if needed to seal it well.

Brush with melted butter, place on cookie sheet, and bake at 375 for 30 to 45 min. until you see cheese start to bubble out.

Enjoy!

Baked Oatmeal

2009-07-06T11:10:00.005-04:00

This is a birthday-morning favorite around here, from my great-cook friend Janet. Since the original recipe is in my husband's nearly illegible hand, and my kitchen helpers are having a hard time reading their father's handwriting, we are re-typing it here.

3 C. old-fasioned oats
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 C. melted butter (This is 1 stick, although I use a bit less.)
1/2 C. brown sugar (The recipe originally called for 1 C., but I use half.)
2 eggs, beaten
1 C. milk
dried fruit (optional)

Stir together oats, baking powder, salt, and cinnamon, mixing well. Set aside. Melt butter in 8x12 pan (in oven or microwave); turn to coat bottom and sides. Pour remaining melted butter into a large mixing bowl and add brown sugar. Stir to mix well, then add eggs and milk and mix again. Stir in blended dry ingredients (and optional dried fruit, if desired), stirring to soak and coat well. Pour into buttered pan and bake at 350 degrees for 30 minutes.

We serve in bowls topped with cold milk. It does set up enough to serve on a plate like a casserole, if you prefer, but it will be crumbly as you eat it.

Homemade Playdough

2009-06-30T16:24:00.008-04:00

This is the best homemade playdough recipe I've ever found, compliments of my friend Jan.

You will want to make one full recipe per child who wants to play.

(I usually double the recipe to make two batches at once, using a large Dutch-oven sized soup pot.)

Combine in large saucepan:
1 C. water
1/2 C. salt
1 C. flour
1 T. oil
2 tsp. cream of tartar

Cook over medium heat, stirring constantly, until it forms a solid ball. (This happens quickly, after only about a minute.)

Dump out to cool on waxed paper. Be careful - it will be very hot at first, but it cools quickly. Give it to them while it is still warm, though; this is the best part!

Store in airtight container for repeated use.

You may knead food coloring into the dough when cool, if colors are desired. My kids always prefer the natural color, though, as they are usually pretending in the play kitchen to bake bread, cookies, pizza dough, doughnuts, etc. (Note: playing this way when young easily segues into really baking when one is older!)

Baked Rice

2009-06-14T15:06:00.002-04:00

1 - 2 chopped onions
1 stick of butter
2 cups of rice
3 or more cups of broth

Preheat to 375 degrees. Saute onion in butter. Add rice and stir. Pour boiling liquid over rice. Bake covered for half an hour.

Pflintzen

2009-06-06T12:35:00.009-04:00

These Russian pancakes have been a fun weekend staple in our home forever... Iivo remembers having them, made by his grandmother Helde, growing up...

(We double this recipe for our family of six. Doubled, it yields around 15.)

Here is the regular recipe (not doubled):

Combine the following in a blender or use a beater:
2 eggs
2 C. flour (I use 1 C. whole wheat, 1/2 C. ground oats, 1/2 C. regular unbleached white flour)
2 C. milk
1/2 tsp. salt
oil for pan frying (grapeseed oil works best)

Heat 10" skillet until medium hot. Add approximately 1 tsp. oil to skillet, then pour in about 1/4 C. batter, tilting skillet with left hand to allow batter to run all over entire surface in a thin layer. Turn when underside is browned (after a minute or two). Remove to serving plate to keep warm. Repeat with remaining batter, adding small amount of oil to hot skillet each time. Finished pancakes should be thin and slightly crisp on the edges. Traditionally, each person adds filling and rolls the pancake with a fork, then cuts into bite-size pieces.

Filling:
cottage cheese
lemon juice
sugar
Add small amounts of lemon juice and sugar to cottage cheese to make a slightly sweet filling. Roll filling inside pflintzen, then top with honey, syrup, fruit sauce, or strawberry jam (our personal favorite).

This particular recipe is from the More With Less cookbook, a personal favorite that was a gift from a friend many, many years ago...

Aunt Kim's Chicken Fajitas

2009-06-05T11:38:00.014-04:00

boneless, skinless chicken breasts, cut into strips
sliced peppers (green, red, orange, yellow)
onions, sliced or chunked
Emeril's Southwest Seasoning (see below)
SPG (see below)
Sprinkle chicken liberally with Emeril's Southwest Seasoning (see below), then saute in olive oil in a wok or deep frying pan. Remove from pan and saute peppers and onions, also in olive oil, with some SPG (see below).

Stuff into small flour tortillas and serve with any of the following suggested sides and/or toppings:

rice
corn
sour cream
chopped cilantro
salsa/pico de gallo/tomatillo sauce/salsa verde
grated cheddar or monterey jack
avacado/guacamole
chopped fresh onion/tomato/lettuce
whole black or pinto beans/refried beans
pickled or fresh jalapenos
Really, whatever you like with Mexican food.

Yum!

Emeril's Southwest Seasoning:
2 Tbsp. chili powder
2 tsp. ground cumin
2 Tbsp. paprika
1 tsp. black pepper
1 Tbsp. ground coriander
1 tsp. cayenne pepper
1 Tbsp. garlic powder
1 tsp. crushed red pepper
1 Tbsp. salt
1 Tbsp. dried oregano

SPG:
SPG is a homemade seasoning made of equal parts salt, pepper, and garlic salt. I buy the huge sizes from Costco and mix them all together in a large plastic container and keep it on hand at all times. I use it when cooking just about everything!

Hearty, Healthy Chicken Stock/Soup

2009-06-04T19:56:00.006-04:00

This is about as dull as they come, but it is an absolute staple in our home, so I figured I'd include it. (Plus, I need to link to this post from the other Blog post about the dog!)

I make this whenever we eat/use a rotisserie chicken or two from Costco (relatively cheap, already prepared, and isn't made with any preservatives). Put the two chicken carcasses (I don't bother to pick them so very thoroughly) into a heavy stock pot with the following:

2 chicken carcasses with a bit of meat left on them
enough filtered water to cover them
1 Tbsp. vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery sticks, coarsely chopped

Put all in the stock pot and let stand for 30-60 minutes. Then bring to a boil, reduce heat, cover, and simmer for 6-24 hours. The longer you cook it, the richer and more flavorful it will become. I usually leave it at least overnight, and usually also all day the next day.

About ten minutes before finishing, add a handful of fresh parsley (I have this in my garden), which will impart additional minerals and flavor to the broth.

After this process, the smaller chicken bones will be very soft and can be "smooshed" between your fingers and put on the dog's food!

Strain out all the bones and vegetables and reserve the broth.

I keep some of the it in a large jar in my fridge at all times, freezing the rest. If the refrigerated broth doesn't get used within a week, I will freeze it then. (This is very rare! Think of how many recipes/dishes call for chicken broth! No more nasty bouillon cubes or pasty broth paste...)

It makes a delicious chicken soup all by itself, with either rice or noodles cooked into it with some onion, celery, and carrots. Season liberally with Jane's Crazy Mixed-Up Salt, and you're all set!

The recipe for the chicken stock is from the cookbook Nourishing Traditions by Sally Fallon.

Remember, "Good broth resurrects the dead" (South American Proverb).

Opa's Grilled Pizzas

2009-06-04T16:40:00.004-04:00

Recipe for dough for crusts:
2 tsp. yeast
4 1/2 C. flour (I use between half and all whole wheat*.)
2 tsp. each salt, sugar
2 Tbsp. olive oil
1 1/4 C. warm water
* If all whole wheat, add gluten (1-2 Tbsp.) and allow several hours for dough to rise.

After dough is nicely risen, punched down, and risen again, divide evenly into number of pizzas needed. (This recipe makes 8 large individual pizza crusts the size of a dinner plate.)

Place on grill over low to medium-low indirect heat to lightly cook crusts... don't overcook, as they will be going back on the grill once topped.

Have each individual make their pizza with the toppings they want... we love to have available:

pepperoni or sausage
grilled veges (onions, peppers, broccoli)
artichokes
fresh spinach
fresh tomatoes
fresh mushrooms
olives (green and black)
pineapple
cheeses (monterey jack, mozzarella, parmesan, cheddar, feta)

Place topped pizza back on the grill until the cheese is nicely melted and the pizza is heated through. Be careful not to leave it long enough to burn it on the bottom.

These are absolutely delicious and very fun! We had these for the first time the night we got Little, four years ago...

Emi's Cranberry Muffins

2009-06-04T16:22:00.005-04:00

2 cups flour
1/3 cups brown sugar
1/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
3/4 cup milk
1/2 orange juice
1/2 cup oil
1 egg
3 ounces orange flavored Craisins
1/2 teaspoon orange zest (use the zest of a whole orange if you use plain Craisins)
chopped nuts

Combine dry ingredients and wet ingredients together in the order that is written. Spoon into a greased muffin tin and bake at 4oo degrees for 20 minutes or so.

Wrappa 'da Bean Dip (it's a dip... or is it burrito stuffin'?)

2009-06-04T16:12:00.009-04:00

2 cups shredded Cheddar cheese
2 cups canned black beans, drained and mashed
1 cup corn kernels
1 cup chopped tomato
1/2 cup salsa
1/2 cup sour cream
1/2 cup seeded and diced jalapeno pepper (optional)
1/2 cup chopped green onion
1/2 cup sliced black olives
1 cup shredded Monterey Jack cheese
Tortilla chips or burrito wraps

Preheat oven to 400 degrees. In 2 quart casserole dish, combine first seven ingredients. Sprinkle with green onions, olives, and Montery Jack cheese. Cover, bake at 400 degrees for 15 minutes. Uncover; bake for and additional 10 minutes. Serve with tortilla chips OR wrappa it up in a burrito! ;)
(Or microwave on high for 4 minutes instead of baking in conventional oven.)

Pumpkin Cake ~ the best!!

2009-06-04T14:14:00.006-04:00

2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
a little bit of allspice to taste (optional)
4 eggs
1 2/3 cups sugar
1 cup oil
1 pound canned pumpkin

Combine dry ingredients (first 6) and wet ingredients (last 4) together separately. Add the wet stuff to the dry stuff, and stir together. Next, bake in a GREASED 9x13 inch pan at 350 degrees for 25-30 minutes. This cake is delicious with homemade cream cheese frosting. See next line for the recipe.

8 ounces soft cream cheese
1/2 cup soft butter
1 box confectionery sugar
1 teaspoon vanilla
1 cup chopped nuts (optional)

Cream the cream cheese and the butter together. Now add the sugar and the vanilla. Next, if you chose to use nuts, either blend them in or sprinkle them on top of your frosted cake. Enjoy!!

Miss Cheri's Griddle Cakes

2009-06-04T14:04:00.006-04:00

2 cups corn meal
2 cups flour
1/3 cup sugar
2 Tablespoons baking powder
2 teaspoons salt
1/3 cup maple syrup
2 eggs
2 cups milk
1/2 cup olive oil

Combine dry ingredients (first 5) and wet ingredients (last 4) together separately. Add the wet stuff to the dry stuff, and stir just until moistened. Cook on a griddle like regular pancakes and eat. These griddle cakes already have syrup in them, so they make a wonderful no-mess breakfast on the way to school or work. They are also excellent served as a cornbread substitute. Enjoy!!

Yum Yum Pancakes

2009-06-04T13:55:00.006-04:00

1/4 C. sugar
4 C. flour (We use all whole wheat, freshly ground.)
2 Tbsp. baking powder
2 tsp.salt
2 eggs
3 1/2 C. milk
1/3 C. oil (We use olive oil.)

Combine dry ingredients (first 4) and wet ingredients (last 3) together, separately. Add the wet stuff to the dry stuff, and stir just until moistened. Cook on a griddle like regular pancakes and eat. Serve hot with butter and a light dusting of powdered sugar (Mom's favorite-tastes like funnel cake) or honey, syrup, peanut butter, anything you like!! ;)

NOTE (from Laurie): This is a modification from a delicious recipe from an old friend, aptly dubbed "Donna Webb's Pancakes." The original recipe appears below, for those of you disinclined to use whole wheat flour. (If you can't get it freshly ground, I'm with you. It must be freshly ground to taste light and delicious. if you use 100% whole wheat!)

Donna Webb's Pancakes (original version):

2 C. self-rising flour
2 Tbsp. sugar
1 egg
1 1/2 C. milk
3 Tbsp. oil

Indian Food

2009-04-22T18:37:00.001-04:00

For those interested in Indian dishes, check this out.

Classic Swiss Cheese Fondue

2009-04-22T15:48:00.005-04:00

1/2 lb. grated imported Swiss cheese
(Jarlsberg is relatively cheap at Costco.)
1/2 lb. grated Gruyere cheese
(If you find this cheap, let me know!)
2 Tbsp cornstarch
2 cloves garlic (1 crushed, 1 minced)
1 C. dry white wine
1 Tbsp lemon juice
1 Tbsp kirsch (imported cherry brandy)
1/2 tsp dry mustard
nutmeg

In a small bowl, coat the cheeses with cornstarch and set aside.

Crush one clove of garlic and rub the inside of the fondue pot with it.

Over medium heat, add the wine and lemon juice to the fondue pot and bring to a gentle simmer. Add minced garlic. Gradually stir the cheese into the liquid. Once melted and smooth, stir in kirsch, mustard, and nutmeg.

Serve with chunks of crusty bread and Granny Smith apples. Fondue forks are a must.

Easy Macaroni & Cheese

2009-04-10T17:44:00.006-04:00

This is the easiest homemade mac 'n cheese we make. It is fun for movie night, served in front of the screen in a bowl, topped with "hot dog octopuses." (See beneath.)

1 12-oz. box pasta (we usually use whole wheat shells)
1 1/2 C. whole milk
1 1/2 C. chicken stock
3 large eggs
3/4 tsp. onion powder
3/4 tsp. salt
1 tsp. Worcestershire sauce
3 cups shredded cheese (sharp cheddar or combination)
homemade bread crumbs (opt.)
paprika (opt.)

Preheat oven to 375. Boil pasta in salted water as directed, cooking just 'til al dente. While pasta is cooking, whisk together next six ingredients. Pour milk mixture over cooked pasta in sprayed 9x13 pan. Blend in 2 C. (or tad more) cheese, then top with remaining reserved cheese. Sprinkle with bread crumbs and paprika.

Bake for 30-40 minutes, until top is lightly browned. Let rest 10 minutes before serving.

For fun, top with Hot Dog Octupuses:
Take a Hebrew National brand small-size hotdog. Leaving a 1-2 inch section at one end, carefully slice down the length of the rest of the hotdog. Divide it lengthwise into eight sections, carefully being sure that all the "legs" remain attached to the "head." Place the hotdog on a paper plate in the microwave for about 30 seconds or so, and watch as it "curls up" into an octopus shape.

Tracy's Sloppy Joes

2009-04-10T17:35:00.004-04:00

This is the only Sloppy Joe recipe my family will let me make. Most others are "way too sweet," they say. The original recipe (see beneath) is compliments of Mike's mom.

Large Batch:
2-3 lb. ground beef (use 70% lean - drain off grease that cooks out)
1 large onion, chopped
16-24 oz. canned tomato sauce
3-4 Tbsp. yellow mustard
salt & pepper to taste

Brown onion in butter and remove to plate. Brown the ground beef and drain if needed. Mix in other ingredients and bring to a boil. (I tried not doing this, and just cooking the onion at the same time as the hamburger, but it isn't as good!)

Serve on hamburger buns or potato rolls.

Small Batch (Original Recipe):
1 lb. ground beef (use 70% lean then drain off the grease that cooks out)
1/2 small onion, chopped
1 8 oz. can tomato sauce
1 Tbsp. yellow mustard (make a little pinwheel instead of measuring)
salt & pepper to taste

Crunchy Salad

2009-04-10T16:54:00.004-04:00

(really cheap... really yummy... a very great last-minute meal option...)

Large Recipe (serves six generously as a main dish)

2 heads Romaine lettuce, finely shredded
1 bag pre-shredded slaw mix (finely-shredded cabbages & carrots) - very cheap at BJ's
2 C. sunflower seeds (or you can used sliced almonds in a pinch) - very cheap at Dollar Tree
6 Tbsp. sesame seeds - cheap in bulk at Farm Fresh
3 pkgs. crushed Ramen noodles (discard powdered sauce packets) - cheap anywhere!
(OPT.) rotisserie chicken to serve on the side if it is a main dish - cheap at Costco and BJ's

Mix all above together. Top with a dressing of:
3/4 - 1 C. oil
4 Tbsp. sugar
1/2 + C. red wine vinegar - cheap at Ollie's
1 Tbsp. soy sauce

(The original recipe calls for you to also add one seasoning packet from the Ramen noodles to this dressing, but the MSG bothers one of my daughters so I skip it.)

Also, I often make this for the kids and me as a lunch-on-the-go by grabbing two pre-fab shredded slaw bags and skipping the Romaine. If I pre-make the dressing, I can grab it all as ingredients and put it together at lunch time in a jiffy.

It is tasty, but no longer "crunchy," as leftovers. The Ramen goes soft and mushy and seems more like soft noodles after a few hours of sitting.

Basic French Bread

2009-04-10T15:15:00.000-04:00

My friend Elizabeth's recipe...

By whatever method you create your homemade dough (whether you use a Kitchen Aid, you throw it in a bread machine, or you're old school and insist on nothing but a large wooden bowl and your hands), make the following into a nice dough:

yeast (1 scant Tbsp.)
4 1/2 C. flour (may use any proportion of whole wheat)
1 1/2 C. warm water
1 Tbsp. sugar
1 Tbsp. salt
1 Tbsp. olive oil
1-2 Tbsp. gluten (only needed if using >50% whole wheat)

When dough has been double-risen and punched down, divide it in two and roll each out into a large rectangle. Then "roll up" the rectangle along the long edge, into a long tube-like shape. Pinch and seal the edges and bake in a French bread pan at 425 degrees until done. (Use your nose - maybe about 15 minutes.)

Pepperoni Bread / Rolls

2009-04-10T14:53:00.000-04:00

People ask us to bring these to every event we attend where food is expected. Folks ask about the recipe all the time, but then decide it is "too much trouble" to make them for themselves and order them from us instead. (See the Little Biscuit Bakery website.)

For those of you who bake, this recipe is actually very easy. It is only "too much trouble" for those who are too busy for, or intimidated by, home baking.

Begin by making the recipe for Basic French Bread, but use garlic salt instead of plain salt and add grated Parmesan cheese and Italian seasoning to the dough, if desired.

When dough has been double-risen and punched down, divide in two and roll each out into a large rectangle. If desired, spread the dough with pesto or lightly-beaten egg, but it isn't necessary. Top with a layer of pepperoni slices (or salami, or sausage, or spinach, or some combination thereof) and a layer of cheese (mozzarella or monterey jack work best).

If making "Pepperoni Bread" (a bit like a large stromboli), fold the large rectangle into thirds and seal the edges. Cook on a large baking sheet at 400 or so until the top is golden brown and you smell the bread is done. (This will be around 25 minutes, maybe.)

If making "Pepperoni Rolls" (individual, like cinnamon rolls), roll the large rectangle into a tube-like shape. Slice into individual rolls (about 1/4" thick) and place flat side down on a baking sheet. Top with tiny bit more cheese and bake at 400 or so until bubbly and baked, about 10-15 minutes, maybe.

One-Step Bean Guacamole

2009-04-10T14:39:00.001-04:00

This was originally our friend Ms. Christine's recipe, but since I make it all the time now, my family calls it "O's dip."
'ding 3

1 avocado
1(15-oz.) can kidney beans
1/2 c. red salsa
1 to 2 T. chopped cilantro (opt.)
Salt and pepper to taste

Coarsely mash together the avocado and beans. Stir in salsa. Season to taste.

Seven-Layer Cookie Bars

2009-04-10T14:25:00.000-04:00

This was originally our friend Ms. Christine's recipe, but I have become famous for making it.
'ding 2

1 stick butter
1 cup graham cracker crumbs
1/2 package chocolate chips
1/2 package butterscotch chips
1 cup coconut
1 cup chopped pecans
1 can sweetened condensed milk

In square metal pan, melt butter. Stir in graham cracker crumbs. Sprinkle with layers of the following: chocolate chips, butterscotch chips, coconut, and pecans. Pour the milk over this. Bake at 350 degrees for 30 to 40 minutes. Cool and then cut into small squares.

Mom’s Southwest Chicken and Broccoli

2009-04-10T10:59:00.000-04:00

I got the basic part of this recipe from the Internet and can't remember where; however, I've altered and adapted it, so I'm now claiming it as my own.
:-)

Ingredients:
• 1 lb boneless skinless chicken breasts
• 1/4 C chopped onion
• 2 cloves minced garlic
• 1 tsp. ground cumin
• 6-8 oz canned chopped green chiles (depending on can size)
• Small amount of chicken stock or water and bouillon
• 1/3 C heavy cream
• 1/3 C shredded cheddar or jack cheese
• Olive oil
• Salt, pepper
• ½ to 1 whole package frozen broccoli florets (or use fresh broccoli)
• *Optional garnishes

Preparation:
1) Heat large skillet with oil.

2) Cut chicken into bite sized pieces and season with salt and pepper. Saute' till brown on both sides, adding onions and broccoli about half way through.

3) Add garlic and cook for another minute.

4) Deglaze the pan with the little water + boullion or chicken stock.

5) Add cumin, green chiles, and cream, and simmer until chicken is done and sauce is thickened.

6) Top with cheese, and serve when cheese melts. Suggestion: Serve over brown rice or whole wheat pasta.

*Optional garnishes: avocado slices; cilantro; green onions; chopped tomatoes; sour cream

Makes 3-4 servings

Mom's Mexican Rice

2009-04-10T10:50:00.000-04:00

Main Ingredients:

1 cup long grain white rice (not short grain)
2 cups water
2 tbl. (or so) oil
½ tsp. salt
½ cube Knorr chicken bouillon
½ tiny can tomato sauce

*Optional:
½ chopped tomato
Mixed vegetables, a handful (or about 1/3 cup)
diced bell pepper
diced onion
browned hamburger (or any other meat)

1. Brown the rice in the oil over high heat. Don’t burn it. To keep it from burning, make sure you put in plenty of oil and stir CONSTANTLY, scraping around the bottom of the pan with each pass of the spoon. When it’s browned, remove the pan from the heat.

2. After it’s cooled a little, add the water. (If you prefer, omit the boullion cube and just use 2 cups of chicken broth.)

3. Add the rest of the ingredients, including optional ones, if any.

4. Put the heat on high again, and bring the water to a boil.

5. Turn the heat down LOW. When the water calms down a little, put a well-fitting lid on the pan.

6. Don’t stir the rice while it is cooking. Check it after 10 minutes or so just to make sure it isn’t dry or burning. (If it gets dry before the rice is tender, add a little water.)

7. It usually takes about 15-20 minutes to cook. If it’s a bit watery, but the rice is tender, put the lid back on, and turn the heat off. Let it stand for another 5-10 minutes or so; it will continue to absorb water for a while, even with the heat off.

*I’ve even added browned hamburger near the end and then topped this with grated cheese at the very last to make a main dish. You could also do it with chunks of chicken or any other bits of meat you like. If you add cheese, make sure you wait until the heat is off; then sprinkle the cheese on top, and put the lid on for a few minutes to allow the cheese to melt. Serve in a plate, as usual, or wrap it up in a flour tortilla. (If you wrap it in a tortilla, you can add lettuce, tomatoes, sour cream, and/or a mild salsa, even beans, and have a very hearty burrito.) Best cheese choices: Quesa Fresca (Mexican), Monterey Jack, Mozarella, Cheddar (not the best, but if you’re a cheddar lover, not bad), Provolone

Mom’s Ranchera Sauce

2009-04-10T10:46:00.000-04:00

Ingredients for the Slow Method (easy/quick method at the end)

Main Ingredients:
1 tbsp. margarine or butter
1 tbsp. flour
1 medium onion, thinly sliced
¼ cup chopped green chiles (*jalapeño)
2 cups chicken broth

Directions:
1. Combine margarine and flour in a medium-sized skillet and cook at medium heat just for a minute or so.
2. Add the onion, chiles, and tomatoes and cook until the onion is tender.
3. Stir in seasonings and the broth and simmer for 10 minutes at low heat. Set aside.

This sauce can be used over enchiladas or over eggs (for huevos rancheros) or any other way you can think of. Use your imagination!

*Varied amounts of jalapeño can be used, depending on how hot you like it. I use pickled jalapeño slices and only add one or two pieces, chopped, to the sauce. You can use a different type of chile if the jalapeños are too hot or if you don’t like their taste. Diced California green chiles (come in a can) would work as well, and they are milder.

Easy/Quick Version

Instead of doing all the cutting and chopping, use one can of Ro-Tel original (or mild) chiles and tomatoes. Place in the saucepan, with the flour and butter, stir in the broth, and then cook over medium, stirring constantly, until thickened. I find this to be virtually as good, but it takes a fraction of the prep time. You can still add onions and cilantro, if you wish. Just sauté the onion first, and add cumin to the mix before heating.

Mom’s Chicken for Misc. Dishes

2009-04-10T10:45:00.000-04:00

1 small package of boneless, skinless chicken breasts (or other boneless, skinless chicken, such as thighs fattier than the breasts, but many people prefer them)
Water to almost cover chicken
1 chopped tomato
Pinch of salt
1 tsp. ground cumin
1-2 TB olive oil

Begin heating oil in large, heavy skillet over medium heat. Add chicken, and wait until it begins to sizzle.
Add water to almost cover chicken.
Mix in tomato, salt, and ground cumin.
Cover, and turn heat to low. When ingredients are simmering, cover with a lid.
Allow to simmer slowly, covered, until chicken is falling apart. Check periodically to make sure it doesn’t become dry.
When chicken has reached the falling-apart stage, remove lid, raise heat to medium or medium-low, and allow juices/water to cook off.
This can be used in a number of Mexican recipes, some of which need just a little variation in the spices. Sometimes I add a slice of pickled jalapeno to give it more of a kick.

NOTES:
Also, I use a heavy skillet, but you could use a deep pot. You can also use whole chicken, and instead of putting it into the skillet first, put it into a pot of boiling water, cook it until it’s falling off the bone, then remove and allow to cool. Remove skin and bones, then cook in with the other ingredients (tomato, salt, cumin, olive oil, and just a bit of water). This takes longer and is messier, but it’s cheaper. You also end up with a good batch of chicken broth if you strain the liquids after you remove the cooked chicken.

Mom’s Enchiladas Rancheras: Chicken

2009-04-10T10:34:00.000-04:00

Disclaimer: I do a lot of cooking by the seat of my pants, so you may need to adjust amounts.
:-)

Main Ingredients:
2 dozen corn tortillas
1-1 ½ lb. shredded Monterey jack cheese
2-3 tsp red chili powder
½ sm. Can crushed tomatoes (or low salt tomato sauce)
Approx. 1 cup water
Salt
Prepared chicken pieces (see Mom’s Chicken for Misc. Dishes recipe)—Add about 1- 1 ½ tsp. of ground cumin and a bit of choped tomato to the chicken. You can also add a little salt, to taste, if you like.

Ranchera Sauce (see Ranchera Sauce recipe)

*Optional:
You can add to the chicken filling pretty much anything you want. The following suggestions are fairly safe.
Chopped onion, cooked or raw
Chopped tomato
Sliced black olives
Finely chopped bell pepper

Prepare Your Ingredients:
1. Heat corn tortillas until soft on a large, heavy skillet or heavy griddle. You can also heat them in the microwave. However you heat them, keep them warm as you go. You can do this by keeping them in a folded dish towel.
2. Mix together the crushed tomatoes (or tomato sauce), chili powder (chili puro), water and salt to taste. Set aside.
3. Grate cheese and set aside.
4. Put prepared chicken within reach.
5. Have ready an oiled 13X9-inch baking pan with aluminum foil to cover
To Assemble Enchiladas:
6. Dip warm corn tortilla in tomato mixture.
7. Lay tortilla in baking pan.
8. Down the middle of tortilla place approx. 1/3 cup chicken filling and about 1-2 tbl. grated cheese.
9. Fold the sides of the tortilla over (thirds) and then flip the enchilada over carefully so that the open side is down.
10. Repeat steps 6-9 until you’ve used all your ingredients.
11. This dish can be made ahead of time and stored in the refrigerator until you’re ready to use it.
12. When you’re ready to finish, cover baking dish with foil and place enchiladas in 375-degree oven.
13. Bake for 10-15 minutes (more if they’ve been refrigerated). Test periodically to see if cheese is melting. When it is melted, immediately remove enchiladas from oven. If you leave them in too long, the tortillas will become tough and chewy.
14. Heat ranchera sauce.
15. When the enchiladas are hot, serve on individual plates, covering them with hot ranchera sauce first. Sprinkle with cheese (and sliced black olives if you want).

Super Potato Salad

2009-04-08T18:29:00.000-04:00

Super Potato Salad
(original recipe from epicurious.com but altered for my preferences)

3 1/2 lbs potatoes, cubed and boiled
4 green onions
1 cup (at least) bread and butter pickles
5 bacon slices, fried and crumbled
1/2 red bell pepper, diced

1/2 cup buttermilk
1/2 cup sour cream
1/2 cup mayonnaise
1 ounce envelope Ranch salad dressing mix
1/2 tsp dried dillweed
2 T Dijon mustard
Salt and Pepper

Mix top ingredients. Create "dressing" with remaining ingredients. Pour dressing over potato mixture and toss well. Season with salt and pepper.

Homemade Pizza

2009-04-08T17:02:00.001-04:00

We went to her house, and her homemade pizza was better than mine... Johanna's Easy Pizza Sauce and Homemade Pizza Dough...

Mexican Chicken Corn Chowder

2009-04-08T16:58:00.001-04:00

From a friend of a friend... I ate this at her house... It was delicious... Mexican Chicken Corn Chowder

In the meantime, I will say that yesterday I made up a very yummy soup that was similar. I was going for Crock Pot burrito filling, but it was rather soupy when I finally got home, so I just added some stuff and made it into soup. It was delicious.

Here's what I did, basically, just so I can remember and "get it down" before I forget. If you're game for "winging it," too, then you might want to give it a whirl.

Place 10-20 boneless, skinless thighs (or breasts, or whatever chicken pieces you want) in the Crock Pot with a canned beans (I would have used two, and I would have used black beans, but I only had one and it was pintos, so that's what I did), a chopped onion, minced garlic, and a jar of green salsa.

I put the chicken in semi-frozen, and cooked it all day long on low. When I got home I shredded the meat with a fork and then added a large jar (probably 8 cups or so) of homemade chicken stock, a large can of petite diced tomatoes, a can of hot Rotel tomatoes, some vinegar from the jar of jalapenos, some frozen corn, about half a cup of heavy cream, and various seasonings including Costco's organic no-salt seasoning (a staple around here), a few shakes of Hidden Valley Ranch dressing mix, cumin, a good bit of Jane's Crazy Mixed-Up Salt (the secret - I've since discovered - to my mother's delicious homemade turkey soup, and a must-have for successful seasoning of most homemade soups, if you ask me), and SPG (a homemade blend of equal parts salt-pepper-garlic salt that we put on absolutely everything).

If I were making this again, with purpose and deliberateness, I would use black beans instead of pintos and canned hominy instead of the frozen corn, since my family prefers those. Chopped celery would also be good in it.

I served it with grated cheese, sour cream, and salsa as toppings; tortillas (we were originally going to have burritos, remember?!) and corn chips were on the side.

Cheri's Spicy Ginger Salad Dressing

2009-04-08T16:50:00.001-04:00

This is yummy for that Oriental-style dressing that is always on the salad when you go to a Japanese hibachi restaurant. This is what I tend to serve as a side dish when our friends come over to eat my husband's sushi spread.

2 Tbsp. rice vinegar
2 Tbsp. olive oil
2 Tbsp. sesame oil
3 Tbsp. fresh-ground ginger
3 cloves fresh minced garlic
2 tsp. soy sauce
1 Tbsp. hot chili oil
pinch salt

Susanne's Pintos & Cheese

2009-04-08T16:26:00.000-04:00

(a healthy, cheap meal... a weekly favorite for us...)

Soak 2 pounds dried pinto beans overnight (at least) in water with 1/4 C. whey added. (Whey is the liquid you strain out of plain yogurt.) It is best if they just barely start to sprout, which they'll do after 12-18 hours of soaking in this mix.

Pour off soaking water, and bring beans to a boil in fresh water. Turn down and simmer until tender (a couple of hours) with the following:
2 large onions (1 per pound of beans)
2 whole bulbs of garlic cloves (10 or so whole cloves per pound of beans)
2 small fistsful of salt (1 per pound of beans)

Serve over rice (brown, basmati, or jasmine), topped with grated cheese, sour cream, salsa, jalapenos, and a cold vege relish made of any combination of cucumbers, peppers, onions, celery, and tomatoes. On the side we serve either Cheri's griddle cakes or tortilla chips.

For "homemade refried beans," coarsely smash the beans in a saucepan with some of the broth. Let 'em cook down and bubble a little, stirring often. Stir in mozzarella or monterey jack cheese to melt at the end. We use these on tortillas as a common "everyday sort of lunch" instead of P,B, & J sandwiches. I just put this filling on a small fajita-size tortilla, roll it up, and line them up in my toaster oven to warm. Cold, washed romaine leaves on the side, and you're set.

Brandy's Velvety Pumpkin Bisque

2009-04-08T16:23:00.000-04:00

(This recipe is the most-requested every year at our annual "soup and dip" gathering...)

4 tblsp. butter
1 1/2 minced shallots
2 cans pumpkin
2 c. chicken broth
1/4 C. brown sugar
1 tsp. salt
1/4 tsp white pepper
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
4 c. half and half
chopped parsley for optional garnish

In saucepan over med heat, melt butter and cook shallots
until tender, stirring occasionally.

Stir in next 7 ingredients until blended and mixture
begins to boil; cook 5 min. to blend flavors.

Add half & half; heat through, stirring occasionally.

Taste it and add whatever you want.

Serve in bowls with garnish if desired, or serve it in
a hollowed-out pumpkin.