Alton Brown's Swedish Meatballs

If you are a Food Network groupie like me, you know who Alton Brown is. He is a food scientist that teaches me alot about the chemistry of food and cooking on his whacky and entertaining show, Good Eats. Being a biology major and a laboratory rat, I love his approach to cooking- why proteins bond at what temperature and breakapart with certain methods of mixing, etc. But more than that, he is a great chef with good recipes, and from the South.
The following is his recipe for Swedish Meatballs. If you do not have clarified butter, use cannola or olive oil, regular butter might burn. I would probably not weigh out the meatballs, just use a scoop or spoon the size that you would like your meatballs to be. They can be served as a main dish with rice or noodles, or as an appetizer in a bowl with toothpicks to serve. Enjoy!

Alton Brown's Swedish Meatballs

Ingredients:
2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream

Directions:
Preheat oven to 200 degrees F.


1. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.


2. In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.


3. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.


4. Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.


5. Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.


6. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
Taken from The Food Network's Recipe of the Day, October 11, 2011. Alton Brown.

Chicken Breasts with Raspberry Sauce

Our household is now back to three people. Our wonderful friends from Ivory Coast, the Djaos, have started their trip home today. I will miss them all. Alphonsine is an amazing cook and has shared many great meals with us while here.
But now back to blogging and cooking again. I love to cook in the fall as the weather gets cool. The recipe today is a baked chicken with a sweet raspberry, tangy vinegar sauce. You can double the raspberry sauce if you want more to put over rice. If you do not have seedless jam, then stir regular jam to soften and put through a seive to remove the seeds. If you have fresh thyme and sage, us 3 times more than the dried one.

Chicken Breasts with Raspberry Sauce

4 skinless, boneless chicken breast halves (about 1 pound)
1/2 tsp. dried thyme, crushed
1/2 tsp. dried sage, crushed
1/4 tsp. salt
1/4 tsp. black pepper
Nonstick spray coating
1/4 cup seedless raspberry jam
2 Tbsp. orange juice
2 Tbsp. wine vinegar

1. Rinse chicken, pat dry with a paper towel.

2. Combine thyme, sage, salt and pepper then rub it evenly over the chicken pieces.

3. Spray 10-inch skillet with nonstick coating. Add the chicken and cook over medium heat for 8-10 minutes or till tender and no longer pink, turn once. Remove from skillet and keep warm.

4. Stir together jam, orange juice and vinegar; add to skillet. Boil gently, uncovered for about 2 minutes or til sauce is reduced to desired consistency.

Serve chicken with sauce, rice and baby carrots. If you happen to have a few fresh raspberries, use them for garnish. Makes 4 servings.

Margaret Phillips Sweet Potato Pudding

Sweet potatoes and fall, Thanksgiving, Christmas all seem to go together. I love nothing better than a delicious baked sweet potato, even without the butter or sugar that are often on top. The following recipe was given to me by my good friend and fellow coworker in Sierra Leone in the 1970's, Margaret Phillips. I have been using it ever since for the holidays. The dish is very different than your usual sweet potato casserole with the marshmallows. It is made from raw, grated sweet potato and has pineapple in it. The recipe is for a side dish but is sweet enough to also be used for a dessert. I love it along side turkey and dressing with the other "fixin's". I usually double the recipe for family gatherings.

Sweet Potato Pudding

2 cups raw sweet potato, grated
1 1/4 cup white sugar
2 eggs
1 cup milk
4 Tbsp. butter
2 Tbsp. flour
1 cup crushed pineapple, drained
1 tsp. salt

1. Cream the butter and sugar. Add eggs and mix.

2. Add the flour and all other ingredients, except the sweet potatoes and mix well.

3. Add the grated sweet potatoes and mix.

4. Pour mixture into a 9 x 13 inch greased pan or a 2 quart casserole. (I like it thinner in the 9 x 13 pan).

5. Cover and bake for one hour at 375 degrees.

6. Then uncover and bake another 30 minutes.

Serve with any meal as a side dish.

Pork Chops and Curried Rice

You have a package of pork chops or sliced pork loin for dinner tonight. What will make it interesting and delicious with relatively easy preparation? This is where I was last night. So I combined a few recipes to come up with the one below. It was really well accepted by the family- that means there was not much left! If you are not cooking for six people, cut it all in half or enjoy the leftovers later.

Pork Chops and Curried Rice

9 pork loin slices or regular pork chops
1/2 med. onion, chopped
2 stalks celery, chopped
2 Tbsp. olive oil
2 cups white rice
1 Tbsp. curry powder
1/4 cup raisins or currants
4 cups chicken broth
1 cup orange juice
Salt and black pepper to taste

1. Salt and pepper chops. Brown each chop in a large skillet until browned on each side. Don't burn them. Put aside on a plate as they are browned.

2. In the same pan, add the olive oil, onion and celery. Stir to coat with oil and let cook about 3 min. until tender crisp.

3. Add the rice, raisins and curry powder to the onion, celery mixture and stir on medium heat about 3-4 more minutes.

4. Add the broth and orange juice to the rice, onion mixture and heat almost to boiling. Pour all this into a 10.5 inch x 14.75 inch baking dish.(9x13 will work, but more crowded.)Taste liquid and add salt and black pepper to taste. The broth and salted chops maybe enough salt.

5. Lay the pork chops on top of the rice mixture.

6. Cover tightly with aluminium foil. I double cover mine. This helps the rice to cook and absorb the broth. Cook for 1 hour at 350 degrees.

Very nice served with cooked apples with cinnamon.

Martha Stewart's Creamy Lemon Bars

I love tart lemon bars for a dessert buffet or dinner party. They are pretty to look at, easy to serve and with a refreshing lemon taste and scent. I have two different recipes from Martha Stewart's recipes, one is the tradition lemon bar and one is an easy, creamy version. Today I am posting the easy to make, creamy lemon bar recipe. Hope you enjoy it. I will post the more traditional lemon bar another time.

Martha Stewart's Creamy Lemon Bars

"The lemon bars of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for a buttery shortbread crust."
Everyday Food, June 2008
Prep Time
15 minutesTotal Time
45 minutes plus chilling
Yield: Makes 16

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour, (spooned and leveled)
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)

Directions
1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

2. Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy.

3. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.

4. Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.

5. Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

Spiced Chickpea 'Nuts"

This recipe came via a new facebook friend of mine, Lisa Mittry. We have never met face to face, but have a mutual friend. Lisa is a Nutrition Consultant at La Costa Chiropractic and Wellness Center in California. She has daily nutritional posts that are great. This snack recipe looks really delicious and good for you. Alot of us are into chickpeas in stews, curries and hummus. Try this recipe next time you have some extra cans around and need a snack for yourself or a party.


Spiced Chickpea 'Nuts'

1 15-ounce can chickpeas, rinsed
1 tablespoon extra-virgin olive oil
2 teaspoons ground cumin
1 teaspoon dried marjoram
1/4 teaspoon ground allspice
1/4 teaspoon salt

1. Position rack in upper third of oven; preheat to 450°F.

2. Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt.

3. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes.

4. Let cool on the baking sheet for 15 mins.

White Chicken Chili

One of my best discoveries of the last 10 years is white chicken chili. I have used several different recipes, there are alot on the internet. This one from Cooking Light Magazine is probably my favorite. I have fallen in love with cannellini beans. They are white kidney beans and add so much to chili, soups and stews. I always keep several in my pantry. Try this recipe on one of our cool days this weekend. Great meal for football games, too.

White Chicken Chili

Cooking spray
2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
2 cups finely chopped onion
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 teaspoon ground coriander
2 (4.5-ounce) cans chopped green chiles, undrained
1 cup water
2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 teaspoon hot pepper sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.

2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently.

3. Add garlic; sauté 2 minutes, stirring frequently.

4. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered.

5. Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce(optional).

6. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.

Mercy Ingraham, Cooking Light
OCTOBER 2004

No Cook Chocolate Cheesecake

I made this recipe up this week with what I had on hand for a quick dessert. It was a hit with my household of six right now. I had a Keebler store bought graham cracker crust and pudding mix and cream cheese. Stir, stir and dessert. See if you like it.

No Cook Chocolate Cheesecake

1 graham cracker crust
1 large box chocolate instant pudding
1 large block cream cheese
2 1/2 c. half and half
cool whip

1. Mix pudding mix with half and half until smooth.(I used my electric mixer)

2. Add softened cream cheese and beat until smooth.

3. Pour mixture into crust and spread out evenly. It will be thick.

4. Refrigerate. Slice and serve with Cool Whip or whipped cream on top.

Lynn Rouse's Chicken-Tortilla Casserole

My good friend Lynn Rouse has made this casserole several times for Jerry and I. We really enjoy it each time. She makes it in a crock pot, so it is great for putting on early in the day for dinner, or before church on Sunday to have when you get home.
It is a one dish meal and totally filling and delicious.

Chicken-Tortilla Casserol in Crock Pot
Serves 6

4 skinless, boneless chicken breasts-about 2 lb., cooked (microwave or boil)
12 corn tortillas broken into pieces
1 med. onion, chopped
1 10oz.can cream of chicken soup
1 10oz.can cheddar cheese soup
1 10oz.can Rotel tomatoes with chilies
2 Tbsp. quick cooking tapioca
1-1 1/2 c.sharp cheddar cheese, grated

1. Gently shred chicken with a fork in a bowl.

2. Add soups, Rotel and chopped onion.

3. In the crock pot make a layer on the bottom of 4 broken tortillas, then add 1/3 of the mixture and then 1/3 of the grated cheese.

4. Repeat the layers two more times.

5. Cook in the crock pot on low 6-8 hours, or on high 3 hours.

Lynn suggest serving this dish with corn on the cob and a tossed salad.

Classsic Quiche Lorraine

Quiche is a great brunch, lunch or light dinner dish. This recipe is a classic form of Quiche Lorrain. Use a pre-made pie crust or make your own. I like the Pillsbury pre-made crusts, two per box, in the refrigerated section at the grocery. I can not make one any better or easier.

Quiche Lorraine

6 slices bacon, fried crisp and crumbled
1 med. onion, chopped
8 oz. Swiss cheese, (shredded, 2 cups)
4 eggs
2 c. milk
1 tsp salt
1/4 tsp. nutmeg
1/8 tsp. black pepper

1. Prepare your crust in a 9inch pie pan.

2. Cook the crust at 425 degrees for 5 minutes. Cool slightly.

3. Saute onion in one Tbsp. of the bacon fat (or olive oil) until soft.

4. Sprinkle cheese, bacon and onion evenly over the bottom of the pie crust.

5. Beat eggs slightly, slowly beat in milk, salt, nutmeg and pepper.

6. Pour into pie shell over the cheese, etc.

7. Bake at 450 degrees for 15 minutes, then reduce temperature to 350 degrees and bake for another 15 minutes. The center should be almost set, the custard will set a little more as it cools.

8. Let stand for 15 minutes before serving.

Tortilla Corn Chowder

Another soup recipe for the weekend and this beautiful cooler weather. This came from Southern Living's All-Time Favorite Soups and Stews. It is very good and really easy to make.

Tortilla-Corn Chowder

5 cups ready-to-serve chicken broth
1 large onion, chopped
2 cloves garlic, minced
6 large ears fresh corn (2 small bags frozen corn)
4 (6-inch) corn tortillas, coarsely chopped
1 (4.5 ounce) can chopped green chiles, undrained
½ cup sour cream
2 to 3 tablespoons chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon pepper
Garnishes: crushed tortilla chips, sour cream, fresh cilantro springs

1. Combine first 3 ingredients in a Dutch oven.

2. Cut corn from cobs, scraping cobs well to remove all milk; add corn or frozen corn to Dutch oven.

3. Stir in tortilla pieces. Cover and simmer over medium-love heat 1 hour and 15 minutes, stirring occasionally. Remove from heat.

4. Stir in green chilies and next 4 ingredients: cook until heated.

5. Spoon into individual soup bowls. Garnish, if desired with tortilla chips, sour cream and cilantro.
Yields: 2 quarts.

If freezing: leave out sour cream and cilantro. Add these right before serving.


Shopping list: 40 oz. Chicken broth
1 large onion
2 cloves garlic
6 ears corn or 2 small bags frozen corn
4.5 oz can green chilies
4 oz. sour cream
fresh cilantro

Taken from: Southern Living All-Time Favorite Soup & Stew Recipes, Jean Wickstrom Liles, editor, Oxmoor House, l996.

Chicken Broccoli Cheese Soup

Soup! Yes, time for making soup and chilli again. I usually do not use a recipe for making soup. But this recipe is excellent. It is also from Margaret Trousdale years ago. I have made it so many times and taken it to friends who are sick. It is hearty and makes a big pot full.

Chicken Broccoli Cheese Soup

4 c. cubed chicken, cooked
2 Tbsp. butter
3/4 c. onion, chopped
6 c. chicken broth
1/8 tsp. garlic powder
1 tsp. salt
2- 10oz. frozen chopped , broccoli (or 3 cup fresh, chopped)
6 c. milk
8 oz thin noodles
1 pound Velvetta cheese, cubed or shredded (if you use other cheese it will not melt smoothly)
1 Tbsp. Tone chicken base (or 2 chicken boullion cubes

1. Cook the chicken and cube.

2. Saute the onions in the butter.

3. Add the broth, chicken, garlic and salt. Cook 5 minutes.

4. Add the noodles and cook until soft.

5. Add the thawed broccoli, then the milk and heat. Do not let it boil after adding the milk. Keep just below boiling temperature.

6. Add the cheese and stir until melted.

Very good served hot with crusty French bread or Ritz crackers.

Old Fashioned English Tea Cakes

Cool weather and rain in Tennessee hint that fall is quickly approaching. With the change of seasons, I think of cooking more when the house is not so hot. Making cookies again becomes an option. One of Jerry's favorites is his mother, Margaret's Old Fashioned English Tea Cakes. These are lovely, cake like cookies that are just right with a cup of tea or coffee.

Old Fashioned English Tea Cakes

1 c. butter, softened
2 c. sugar
3 eggs
2 Tbsp. buttermilk (or regular milk with a few drops of vinegar)
5 c. sifted all-purpose flour
1 tsp. baking soda
1 tsp. vanilla

1. Cream the butter and then gradually add the sugar. Beat until creamy.

2. Add the eggs, one at a time as you continue beating.

3. Mix the milk and vanilla together.

4. Mix soda and sifted flour together, then add alternately with the milk and vanilla mixture.

5. Chill dough several hours, then roll out about 1/4 inch thick on a floured surface. Cut with a 2 inch round cookie cutter. I have used seasonal cutters, also. Sprinkle tops with sugar or colored sprinkles.

6. Bake 1 inch apart on greased cookie sheet at 400 degrees for 7-8 minutes.
(They should just be slightly brown around the edges when done.)

Lauren's English Muffin French Toast

My son's wife, Lauren Trousdale is a great cook. She is also very careful with their fat and sugar intake. The following is her twist on a low fat french toast recipe using english muffins. Yummy and guiltless!


Lauren's English Muffin French Toast

1 low-fat English muffin, split

1/4 cup Egg Beaters egg substitute

1/8 skim milk

1 teaspoon vanilla extract cinnamon

1/8 cup of lite maple syrup

Directions:
1. Mix Egg Beater, milk and vanilla extract together in a small bowl to form mixture.

2. Dip muffin into mixture,(Lauren says she soaked hers a little longer) then cook on medium high heat in frying pan or grill sprayed with vegetable cooking spray.

3. Sprinkle with cinnamon. Then cook till toasted on both sides.

Serve with lite maple syrup.
Store remaining mixture for another time or feed a friend.

Lucile's Taco Salad Dip

It is Friday! And it is a holiday weekend! Time to celebrate our labor force (those who are fortunate enough to still have jobs). Most of us will have picnics and cookouts with family and friends. One of the most popular appetizers at our family gatherings in the summer is my Aunt Lucile's Taco Salad Dip. My son-in-law, Ben pulls his chair up to the table where it is and stays for while to enjoy it. All the kids like it, too, It is really simple and fresh. She has estimated the amounts of the fresh ingredients, but each should be enough to sprinkle around the entire surface of the plate. If there is an ingredient you don't like, just leave it out and add something you are crazy about. Aunt Lucile (Ikey) usually makes it on a round, shallow metal pizza pan. If you don't have one, just use any large flat tray or plate.

Taco Salad Dip

1 8oz. cream cheese
½ pt. sour cream
1 pkg. dry taco mix
1 cup mild taco sauce (She uses the Taco Bell Brand)
2 shredded lettuce
1 c.green peppers, chopped finely (you can use yellow and red also for color)
6-8 green onions, chopped finely
1c. mushrooms, chopped coarsely
1 large fresh tomatoes, chopped coarsely
8 oz sharp cheddar cheese, thinly shredded
1/2 c.green or black olives, chopped (you could use both)

1. Mix the cream cheese, sour cream and taco mix, and store over night in the refrigerator.

2. Next morning spread the mixture on a 18 inch pizza pan or flat, shallow tray or plate.

3. Top with mild taco sauce, then the lettuce, the green peppers, green onions, mushrooms, and tomatoes.

4. Top shredded sharp cheddar cheese, and olives. Keep refrigerated until ready to serve. Best prepared right before serving.

Serve with lots of tortilla chips.

Lemon Tea Bread

Quick breads are great to have on hand for a cup of tea and a tasty slice when friends drop by for a visit, when you need a nice snack, for a brunch or a quick breakfast. The bread below is from a Southern Living magazine years ago. It is attributed to Sharon Abroms from Atlanta, Georgia.
Lemon is always refreshing and fragrant in any recipe. Add in the herbs- lemon balm and thyme if you have them and it will delight your senses. The loaf looks very inviting with the glaze and will make any visitor feel welcomed.

Lemon Tea Bread

3/4 c. milk
1 Tbsp. lemon juice, or 1 Tbsp. chopped fresh lemon balm (good use of your garden herbs)
1 tsp. dried thyme, or 1 Tbsp. chopped fresh lemon thyme
1/2 c. butter
1 c. sugar
2 large eggs
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. grated lemon rind

Lemon Glaze:(yields 1/3 c.)

1 c. sifted powdered sugar
2 Tbsp. lemon juice

1. Combine first 3 ingredients in a saucepan; bring to a boil. Remove from heat; cover and let stand 5 minutes. Cool.

2. Beat butter at medium speed with an electric mixer until creamy.

3. Gradually add sugar, beating well.

4. Add eggs one at a time, beating after each addition.

5. Combine flour, baking powder and salt. Add alternately with milk mixture, beginning and ending with flour mixture. Mix after each addition.

6. Stir in lemon rind.

7. Pour batter into a greased and floured 9in. x 5in. x 3in. loaf pan.

8. Bake at 325 degrees for 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely.

9. Combine and stir glaze ingredients until smooth, then pour over bread.

Yields: 1 loaf

Lorraine McClintock's Emerald Salad

I love salads in the summer, and this is among my top 5. Lorraine was a friend when we lived in Arcadia, California. She make this salad for me and it was instant love! The crunchy, salty peanuts mixed with the crunchy celery, green peas and bacon are a delight to your taste buds. It is great with any kind of meat and adds great color to the plate.

Lorraine McClintock's Emerald Salad

1 package thawed, uncooked frozen green peas
1/2 onion, chopped
1/2 c. crisp cooked bacon, chopped
1/2 pint sour cream (I use light)
1 c. celery, chopped
1/2 c. salted peanuts (I use dry roasted)
salt and black pepper to taste

1. Mix together peas, onions, celery, and sour cream.

2. Add the bacon and peanuts just before serving.

Serves 8

Pork Loin with Apples and Chutney

I am posting late tonight because I was making this dish for dinner tonight and wanted to make sure it tasted good. It was a combination of pork loin, apples and fig chutney. (You could substitute any chutney from the store.)I like to buy the pork loin at Krogers or Publix when it is on sale. I usually ask the butcher to slice it into medallions about 1/2 inch thick, but I forgot this time and sliced it myself. My present household of six was well fed and we had some leftovers. The gravy that resulted was really good over mashed potatoes, but would have been great also with rice.

Pork Loin with Apples and Chutney

1 pork loin, slice into 1/2 inch medallions
3-4 Fuji apples, peeled and sliced
1 cup Emeril's fig chutney (see previous blog entry for recipe)
salt and black pepper to taste

1. Salt and pepper pork medallions. In a large skillet, brown them a few at a time over medium high heat. Place on a plate as they are browned and continue with the next batch. It will only take 3 or 4 minutes on each side.

2. Layer pork and sliced apples back into same skillet.

3. Pour the chutney over the top of the pork and apples. Let cook, covered, over medium heat for about 30 minutes or until pork is tender. As it cooks, rotate bottom medallions to top so all cook evenly.

4. Remove lid of skillet and continue to cook about 15-20 more minutes to let gravy reduce (thicken) slightly.

Serve with mashed potatoes, or rice. Simple steamed broccoli, with salt, pepper, butter (and sprinkled grated cheddar cheese if you like) was a good vegetable side dish.

Lucile Edward's Purple Lady Salad

In the South, we all grew up with lots of Jello and fruit salads. They were at Sunday dinners, family reunions and church potlucks. We never thought about "sugar-free" jello or "fat-free" cream cheese. They were yummy! Today we can have the choice of full calorie and fat or lightened up versions. The recipe below is from my Aunt Lucile, (Aunt Ikey we call her). It is a really good salad to liven up a meal and add some fruit.

PURPLE LADY SALAD

1-6oz. package black cherry jello
1- 16 oz. can blueberries, drained
2 cups boiling water
1- 16 oz can crushed pineapple, undrained
1 cup chopped pecans
1- 16 oz. can fruit cocktail
1-8 oz. carton Cool Whip

1. Dissolve jello in boiling water.

2. Fold in blueberries, pineapple, pecans, and fruit cocktail.

3. Let chill until almost congealed and add Cool Whip and mix well and
congeal.

This could accompany a heavy meal to lighten it up, or could be used as a light dessert.

Mary Pockat's Popovers

I grew up as a deprived child having never had a popover hot out of the oven in my youth. I do not remember eating one until my friend Joe Rouse made some for a dinner one night. I loved them-crusty outside and egg custardy inside. I have since eaten them several times at Mary Pockat's house. Mary is a home economist and baker extraordinaire. Her recipe is so simple that I tried it and it worked. Barb Ford had a recipe for popovers in the DNJ on August 17 this year. Her recipe is from the Jordan Pond House in Acadia National Park in Maine. It is exactly like Mary's except doubled and without the salt and cooked a little different. Mary says you can put the whole recipe in an 8in. x 8in.pan and bake to have Yorkshire Pudding. I have not tried this, but the popovers are delicious. Jerry, Myriam and I ate them all in one setting. If you use a muffin pan instead of a popover pan, they may not pop quite as much. Popover pans are narrower at the bottom than the muffin pans. Fill cups to 3/4 full to get best results. This recipe makes about 6 to 8 popovers. Mary uses her toaster oven, but my large oven took less time to cook. (Even the ones that do not "pop" taste really good!)
You can find Barb Ford's recipe on DNJ.com or in your Aug.17 paper.

Mary Pockat's Popovers

1 c. shifted flour, all purpose
1 c. milk
2 eggs
1/2 tsp. salt

1. Heat oven to 425 degrees.

2. Grease the popover or muffin pan.

3. Place eggs in blender, blend until smooth.

4. Add milk and blend.

5. Add the flour and blend until smooth.

6. Pour batter into the prepared pans and bake for 40-45 minutes,(my oven only took 25 min.)until they have "popped" and browned well on top.

Serve hot with butter and jam. Great with roast beef.

Cherry-Chicken Salad

The fresh cherries have been so wonderful this year. I have bought them almost every week and eaten them by the handfuls. Great snack!I ran across a wonderful recipe for chicken salad including fresh cherries. It is from Samsclub.com and is delicious. It calls for the Rainier cherries, but I am using the regular, dark sweet cherries available in all the markets right now.

Cherry-Chicken Salad*
(serves 4)

3 cups chicken meat, cooked and chopped
3 green onions, finely chopped
2 celery stalks, finely chopped
1 1/2 c. cherries, pitted and halved
2 Tbsp. minced chives
1 tsp grated fresh ginger root
3/4 cup toasted, chopped pecans, optional

Dressing:
1/2 cup mayonnaise (I would use light)
1/2 c. sour cream (I would use light or fat-free)
1 Tbsp. olive oil
salt and black pepper, to taste

1. Mix the chicken meat, green onions, celery, cherries, chives and ginger together in a large bowl. Stir in the toasted pecans.

2. In a separate bowl, stir together the mayonnaise, sour cream, olive oil, salt and pepper. Spoon dressing over the chicken mixture and toss to coat evenly.

Preparation Tip:
To save a preparation step, rotisserie chicken meat may be used for the chicken meat.

*Recipe from: www3.samsclub.com/meals/recipes/cherry-chicken-salad 8/23/2011

Crunchy Chicken Casserole

Today's recipe is an oldie but a goody. It is a good company or potluck recipe. All you need to make a meal is a tossed salad and some good bread.

Crunchy Chicken Casserole

4-5 chicken breasts, cooked and cubed
1 cup celery, diced
1 cup sliced water chestnuts
3 Tbsp. chopped onion (more if you like)
1 cup light mayonnaise
1 can cream of mushroom soup (I use the fat-free ones)
1 tsp. curry powder (more if you like)
1 pkg. Stove Top Stuffing Mix
1 stick butter, melted (I usually cut it to ½ stick)

1. Layer celery, water chestnuts and onion on bottom of casserole.

2. Cover with cubed chicken.

3. Mix mayo, soup and curry powder to make next layer and spread over chicken.

4. Sprinkle the stuffing mix on top of the mayo mixture and drizzle the melted butter over top.

5. Bake for 30 min. at 350 degrees.

Gwen Wilmoth's German Apple Cake

As you have probably quessed, I as not as much a creator of recipes as I am a collector or recipes from lots of friends over the years and from places we have lived or visited. I first ate this German Apple Cake at our friends', the Wilmoth's house in Southern California. Gwen was sweet to give me the recipe and I have used it for nearly to 30 years. Once the apples (I prefer Fuji or Granny Smith) are peeled and sliced, the cake comes together very fast. It is very moist, and full of flavor. It is great served with vanilla ice cream or whipped cream.

APPLE CAKE

1 ¼ cup cooking oil(cannola is my choice)
2 cups sugar
3 eggs, well beaten
3 cups flour
1 Tablespoon cinnamon, ground
1 teaspoon salt
2 teaspoons vanilla
1 cup pecans,chopped
3 cups peeled and thinly sliced apples

1. Peel apples and slice thinly.

2. Mix all ingredients together.

3. Grease a 13 x 9 x 3 inch pan.

4. Pour mixture into pan and bake for 1 hour at 350 degrees.

5. Cut into squares and serve plain or with ice cream or whipped cream.

Julie Water's Fresh Green Bean Salad

Green beans are available and delicious during the summer. The traditional southern way to cook them is to put some bacon or pork back with them and cook them slow and long. This is delicious, comfort food to many of us, but not the healtiest way of preparing them. When I had them in my garden, I would pick the young, small ones and stir-fry them tender-crisp in olive oil with a bit of garlic. But it is hard to find small, tender ones in the markets. The recipe below is from a friend of mine from California, Julie Manning Waters. I saw her talking about it on facebook and it sounds great. I want to try it this week. Give it a try and let me know if you have a good, healthy way to prepare and serve green beans.Thanks, Julie!

Julie Water's Fresh Green Bean Salad

1 lb. fresh green beans
1 med. tomato, diced
1 avocado, diced
salt to taste
Lemon Pepper to taste
1/4 to 1/2 c. balsamic vinegar

1. Steam green beans until tender crisp. If you do not have a steamer, you could blanche them in boiling water for only 1-2 minutes.

2. Rinse in cold water until cool to stop the cooking process and refrigerate.

3. When cold, add beans to diced tomato and avocado. Toss with salt and lemon pepper to taste.

4. Dress the salad with the balsamic vinegar. Start with 1/4 c. Add more if needed. Toss, cover and refrigerate until all the ingredients are cold.

Ta-Da!(Julie's comment)

Italian Cabbage

You either love it or you hate- cabbage. I happen to love it. My mom found this recipe and passed it on to me years ago. It is great for stretching a budget and feeding a lot of people. You can use regular breakfast sausage, turkey sauage or Italian sausage. If you do not like hot pepper, leave it out. Serve with some hot, crusty French bread or cornbread and you have a meal.
See you Monday. It's the Weekend!

Italian Cabbage

1 head of cabbage, shredded
1 large can diced tomatoes,undrained
1 lb. sausage
1 large green pepper, diced
1 large onion, diced
3 cloves garlic, minced
1 tsp. salt or to taste
½ tsp. black pepper
1 jalapeno or cayenne pepper, minced (optional)

1. Brown sausage then drain and set aside.

2. Saute onions and peppers until tender, then add garlic and cook 2 more minutes. Do not burn the garlic.

3. Add undrained tomatoes and the salt and black pepper. Bring to a low boil.

4. Add shredded cabbage and cook on medium heat until slightly tender and bright green.

5. Add the sausage back to the pan and simmer all for about 5 minutes.

Charlotte Coulter's Flank Steak Marinade

Jerry came back from a trip to California raving about some grilled meat he had eaten while there. It was at a dinner done by the people he works with. A coworker named Charlotte Coulter marinated flank steak and then grilled it. He said you have to get this recipe! Being the wonderful cook that I am, I was a bit insulted, but got the recipe anyway. I have to say, it is the only one I use now when cooking steak or London broil. It is also delicious on pork and chicken. Thanks, Charlotte.

Flank Steak Marinade

1/2 c. soy sauce
6 Tbsp. honey
2 Tbsp. vinegar(I like rice vinegar)
1 1/2 tsp. garlic powder
1 1/2 tsp. ground ginger
2/3 c. canola oil
1 green onion, minced
1 1/2 pounds flank steak or meat of choice

1. Mix all ingredients together.

2. Pour over the meat and marinate all day in the refrigerator, or 4 hours at room temperature. (For chicken, I always leave it in the refrigerator all the time.)

3. Flip meat at least once to insure all of meat is covered.

4. Grill, broil or bake meat.

Be sure to throw out any marinade that has had meat and not cooked, it is not safe to eat.

Mixed Vegetable Casserole X2

What do you do with a bag of frozen mixed vegetables to make it more appealing and tasty as a side dish? Below are two recipes with basically the same ingredients and instructions for a Mixed Vegetable Casserole that will liven up a meal. Maybe even the kids will try it with all the Ritz on top. One came from my husband's cousin, Gayle Doak and the other from my sister, Annette Williams. They both use the same topping of crumbled Ritz and butter. Let me know which you like the best.

Gayle Doak’s Mixed Vegetable Casserole

2 packages frozen mixed vegetables
3 Tbsp. mayonnaise
½ onion, chopped
3 hard boiled eggs, chopped
Dash of hot sauce
Dash of worchestershire sauce
¼ c. lemon juice

Topping:
Ritz crackers, crumbled, to cover top
½ stick melted butter

Annette Williams’ Mixed Vegetable Casserole

2 packages frozen mixed vegetables
1 cup mayonnaise
1 cup cheese
1 can cream of mushroom soup
½ onion, chopped

Same topping as above.

For both recipes:
1. Mix all ingredients together except Topping. Pour into a 2 quart greased casserole dish.

2. Cover with Ritz cracker crumbs and then drizzle melted butter over entire top.

3. Cook at 350 degrees for 45 minutes.

Cleo Edward's Spicy Corn Pudding

Last week we did a recipe called Onion Cheese Cornbread. Corn Pudding is less of a bread and more of a side dish, but with alot of the same ingredients. I made it this weekend to go with smoked porkloin at a family get-together.
I understand that my sister Annette got this recipe from her friend, Cleo Edwards. It is delicious and makes a pan full. If you do not care for the chilies, just leave them out. I have also substituted a Jiffy Cornmeal Muffin Mix for the cornmeal and baking soda when I did not have cornmeal.

SPICY CORN PUDDING

4 eggs
1 can whole corn, drained (15 ounces)
1 can creamed corn (15 ounces)
1 ½ cups plain corn meal
1 ¼ cups buttermilk
1 cup melted butter
2 cans chopped green chilies (4 ounces each)
2 onions chopped
1 teaspoon baking soda
3 cups shredded cheddar cheese- divide into two portions


1. Grease a 13 x 9 inch pan.

2. Mix all ingredients together except 1 cup of the cheese.

3. Place mixture into greased pan and cook, uncovered, at 325 degrees for 1 hour.

4. Sprinkle extra 1 cup of cheese on top when you take pan out of the oven.

Thelma Cady's Meatloaf

I love meatloaf. It is often my order at Cracker Barrel or other southern cooking restaurants. But I am a bit of a purist. Not strange tastes or big items in my meatloaf. I grew up on the recipe below, which was my mother, Thelma Cady's recipe. It has a good meaty flavor and the topping is a great sweet, tomato, mustard contrast that sets it off. You can make it as one loaf in a loaf pan, or in mini loaves if you have the right pans. You can even make individual meatloaves in a muffin pan. That way you can eat one or two and freeze the rest. Bring them out for a quick dinner with a baked potato and salad some night when you have been doing retail therapy all day. Just remember to shorten your cooking time for mini or muffin size meatloaves. Great for meatloaf sandwiches!

Thelma Cady’s Meatloaf Recipe

Meatloaf:
1 ½ lb. ground beef (if I use the very lean beef, I add about 1 Tbsp of olive oil to the mixture)
2/3 cup unseasoned bread crumbs
1 cup milk
2 beaten eggs
¼ cup grated onion
1 tsp. salt
1/8 tsp. black pepper
½ tsp. dried sage (or 1 ½ tsp. fresh)

Sauce:
3 Tbsp. brown sugar
¼ cup ketchup
¼ tsp nutmeg
1 tsp. dry mustard (or reg. mustard)

1. Mix all ingredients for meatloaf. Place in a loaf pan for cooking. Shape ends and sides with your fingers into a loaf shape.

2. Mix ingredients for the sauce and spread on top of the meatloaf.

3. Cook for 45 min. at 350 degrees. If grease or foam accumulate around the loaf, pour it off carefully about 5 minutes before done, then put loaf back in oven and finish cooking. Cool slightly and slice to serve.

Mini Olive Oil Cakes with Lemon Glaze

If yesterday's Mississippi Mud Cake was a little over the top for you, this recipe is a delicious alternative that has alot less calories and is healthier. The use of olive oil instead of all butter helps cut down on the fat. The lemon zest in the cake and the lemon juice in the icing make it very refreshing.
I found the recipe on Foodnetwork.com and thought it would be heart healthy. The recipe calls for fresh thyme in the cake, but I left that out to make it more husband friendly. I made it in my muffin pan instead of mini bundts. Give me some feedback if you try it.

Mini Olive Oil Cakes with Lemon Glaze
(Makes 6 mini bundts or 12 muffins)

1 Tbsp. unsalted butter, melted
1 c. all-purpose flour, plus more for dusting
1 1/3 c. granulated sugar
2 Tbsp. grated lemon zest (from 2 lemons)
2 large eggs
1/4 c. extra virgin olive oil
2/3 c. milk
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. finely minced fresh thyme, plus sprigs for garnish

For the Glaze:

1 1/2 c. confectioner's sugar
2 1/2 to 3 Tbsp. lemon juice (from 1 to 2 lemons)
2 Tbsp. unsalted butter, melted

1. Position a rack in the middle of the oven; preheat to 350 degrees.

2. Brush the bundt or muffin pans with butter or spray with Pam. Lightly dust with flour and shake out the excess.

3. Pulse the granulated sugar and lemon zest in a blender until combined.

4. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't overblend or the cakes will be too puffy.

5. Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed.

6. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28 to 30 minutes for a 6-cup Bundt pan and 22 to 25 minutes for a 12-cup muffin pan.

7. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.

8.Meanwhile, prepare the glaze: Whisk the confectioner's sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick.

9. Drizzle over the warm cakes and garnish with thyme sprigs.

©Television Food Network G.P.
All Rights Reserved.

Mississippi Mud Cake

Enough about salads for this week. Back to chocolate! I found this recipe on Cooking.com once when looking for a decadent dessert. This is the ultimate in that category. I found it easy to make and everyone liked it. I think I will make it on saturday to take to a potluck family gathering at my sister Annette's house.(If you do not have self-rising flour on hand, you can make your own:
1 cup self-rising flour=
1 cup all purpose flour +
1 1/2tsp. baking powder +
1/2 tsp. salt )

Mississippi Mud
(Contributed by: Jeannette, GA to Cooking.com)

Cake:
2 sticks butter
1/3 c. cocoa
10 oz. coconut
1 c. chopped pecans
4 eggs
2 c. sugar
1 1/2 c. self-rising flour
1 jar marshmallow creme

Icing:
1 stick butter
6 Tbsp. milk
3 Tbsp. cocoa
1 box confectioner's sugar

1. Combine all cake ingredients and mix well. Pour into a 9 x 13 inch pan.

2. Bake at 350 degrees for about 40 min. or until toothpick comes out clean.

3. Remove from oven and immediately spread marshmallow creme over cake.

4. For icing, put butter, milk and cocoa into a saucepan and bring to a boil.

5. Remove from heat and add one box confectioner's sugar. An addtional 1 Tbsp. of milk may be added to get a smooth consistency.

6. Swirl the icing through the marshmellow creme already on the cake to make a marbled effect.(I added more pecans on top.)

copyright1998-2011 Cooking.com

Sharon Kimble's Taco Salad and Onion Cheese Cornbread

Sharon Kimble was a great cook. She was a friend of ours from Arcadia, California. She would bring these two dishes together to potlucks and they never lasted long. The taco salad has a great dressing. You can add or delete salad ingredients to suite your taste. But use the dressing as is. The cornbread is almost a meal in itself. We love it with salad or with chili and soup. You can use 1/2 the melted butter and light sour cream to cut the calories on the cornbread. If a whole onion is too much for your taste, then just use half of an onion.

Sharon's Taco Salad

1/2 to 1 head iceberg lettuce, shredded
2 cups kidney beans, drained and rinsed
2 med. tomatoes, chopped and drained
1 Tbsp. chopped green chilies(can use jalapenos or serano peppers if you like it hot. If not, use bell pepper or banana peppers)
1/2 c. ripe olives, sliced
3/4 c. cheddar cheese, shredded
1 c. crushed corn chips(add more if you like)
1/2 c. whole ripe olives (garnish)

Dressing:
1 large avacado, mashed
1/2 c. sour cream (light)
2 Tbsp. Italian dressing
1 tsp. minced onion
3/4 tsp. chili powder
1/4 tsp.salt and dash black pepper

1. Combine first five salad ingredients, mix well and chill.
2. Just before serving, mix dressing ingredients and then toss lightly with the salad.
3. Top salad with grated cheese, crushed chips and whole olives.

Serves 4-6. Serve with onion cheese cornbread below.

Onion Cheese Cornbread

2 Jiffy Corn Muffin Mixes
2 eggs
4 Tbsp. milk
1 12 oz can creamed corn
1 onion, chopped
5 Tbsp. melted butter
1 c. sour cream (light)
2 c. cheddar cheese, shredded

1. Mix muffin mixes, corn, eggs and milk together.
2. Pour into a 9 x 13in. greased or Pam spreaded pan.
3. Pour melted butter on top.
4. Dot sour cream around top of corn bread.
4. Sprinkle chopped onion over top.
5. Sprinkle grated cheese over onion.
6. Bake at 425 degrees for 35-40 min.

Emeril's Fig Chutney

When we were living on Bellwood Drive for 11 years, we had a beautiful, big fig tree right by our front door. After trying jams, preserves, pickles and even wine making with the abundant crops, we tried this recipe of Emeril Lagasse's for fig chutney. Jerry has always loved mango chutney with his curries (like the chicken curry on yesterday's blog). But mangos are very expensive and not always available. This fig chutney recipe is delicious and easy to make. You can preserve it in jam jars and keep for a year. Knowing we were moving from our fig tree last year, Jerry had me making about 9 recipes of this chutney and we brought 2 baby fig trees with us to the new house. Enjoy!

Fresh Fig Chutney
(Recipe courtesy Emeril Lagasse, 2003Prep) Makes about 2 1/2 pints
Ingredients
2 1/2 cups red wine vinegar
1/2 pound light brown sugar
1 onion, chopped
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick
1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and
halved

Directions
1. In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds,
lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil.

2. Reduce the heat to a simmer and cook until mixture is thickened and reduced by
2/3, forming a thick syrup.

3. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.

4. Transfer the chutney to a non-reactive container and allow to come to room
temperature before serving.

The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container.
Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

Printed from FoodNetwork.com on Tue Aug 10 2010© 2010 Television Food Network,
G.P. All Rights Reserved

Martha Stewart's Chicken Curry

Hope everyone had a great weekend and enjoyed some good summer flavor. The dish I have for you today is for those who really enjoy cooking and creating a spectacular dish. I found this curry recipe on Martha Stewart Living website about 8-10 years ago. It is delicious. When I make it, even those who do not like curry say they love it and eat seconds. It does not use a pre-made curry powder or gram masala. You have to make an investment in some basic Indian spices, but it is really worth it. And next time, you will have them on hand to make it easily. I get all my ingredients prepared and premeasured before I turn the heat on the pan. That way you can follow the recipe step by step without stopping to chop or measure. Please tell me if you try this and like it. It is one of my all time favorite recipes.

Martha Stewart’s Chicken Curry
Serves 4

2 ½ teaspoons coriander seeds (1 ½ tsp. ground coriander)
2 teaspoons cumin seeds (1 tsp. ground cumin)
1/8 teaspoon crushed red-pepper flakes
½ teaspoon turmeric
½ teaspoon ground ginger
Pinch of ground cloves
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 whole boneless, skinless chicken breast, cut into 2-inch pieces
2 tablespoons peanut oil(or canola)
2 tablespoons fresh ginger, minced
1 large clove garlic, minced
3 medium onions, halved and thinly slices
2 whole cinnamon sticks, about 3 inches long (or ½ tsp. ground cinnamon)
1 bay leaf
3 cardamon pods (or ½ tsp. ground cardamon)
4 cups whole canned tomatoes with juice
1 ½ cups chicken broth
¼ cup plain yogurt
¾ cup golden raisins
½ cup chopped fresh cilantro

1. In a dry skillet over med. heat, toast whole coriander and cumin seeds until fragrant, 1-2 min. Transfer to a spice grinder, add crushed red-pepper flakes, and grind to a power. Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper. Add chicken, and toss to coat.(If using ground spices instead of whole, skip the toasting step.)You can put the chicken,covered, in the refrigerator for several hours to marinate

2. Heat oil in large pot over med.-high heat. Add chicken, cooking until browned, 3-5 minutes. Remove chicken. Set aside.

3. Reduce heat, and add ginger, garlic, and onions. Cook until softened and deep-brown in color, 8-10 min.(do not burn). Add cinnamon sticks, bay leaf, and cardamon; cook for 10 minutes.

4. Add tomatoes, chicken stock, and cooked chicken. Raise heat to med-high and cook until liquid is reduced, about 15 min. and until chicken is cooked through.

5. Reduce heat to low, and stir in yogurt and raisins. Cook until warmed throughout. Add cilantro and serve with rice and mango or fig chutney.





Shopping list:
2 whole skinless chicken breast
Fresh ginger
1 clove garlic
3 medium onions
4 cups whole or diced tomatoes
12 oz. Chicken broth
4 oz. Plain yogurt
¾ cup raisins
fresh cilantro (optional)
Plus spices listed above


Things to do ahead of time:
Measure first 7 dry spices into a bowl
Cube chicken breats
Chop 3 onions
Mince 1 clove garlic

Taken from: Martha Stewart Living: Program Guide, February 4, l998.

Aunt Elsie's Oatmeal Cookies

Today I thought I would share with you the best oatmeal cookie recipe in the world. It came to my mother from my Aunt Elsie Beasley. She is a wonderful cook. I remember the special birthday cakes she made us as kids. This recipe is just as good today as it was 60 years ago. The original recipe calls for Crisco, but I usually substitue butter or half Crisco and half butter. The Crisco makes a crispier cookie, but the butter is really good. Neither is trendy or considered healthy these days, but in a cookie for a really good dessert, it is a great taste.

Hint: If you do not own a silpat silcone mat to bake cookies on, it is well worth the investment. You will not burn your cookies as easily, they will not stick and you will not have to clean off the cookie sheet between batches. I have 2 and always use them when making cookies. They are also good for bisciuts or scones.You can get them online or in many stores.)

Oatmeal Cookies

1 1/2 c. flour
1 c. white sugar
1 c. brown sugar,packed
1 c. shortening (or butter)
2 eggs
2 Tbsp. water
2 tsp. vanilla
1 tsp. salt
1 tsp. soda
3 c. oatmeal (Old Fashioned)
1/2 c. raisins (optional)
3/4 c. pecans, chopped (optional)

1. Mix the shortening until creamy.(I make these in my mixer.)

2. Add white and brown sugars, mix until creamy.

3. Add eggs, water and vanilla, mix well.

4. Mix flour, salt and soda together. Then add to the shortening mixture. Mix well.

5. Add oatmeal, raisins and nuts to the dough and mix well.

6. Use a teaspoon or cookie scoop to put cookies out a greased cookie sheet or a silpat mat with space for cookies to spread. Usually 12 to a sheet.

7. Bake at 375 degrees for 10-12 minutes.

Margaret's Frozen Fruit Salad

Margaret Trousdale was my husband Jerry's mother. She was the best mother-in-law anyone could ever dream of. We miss her and Papa George so much, but have many fond memories of holidays and celebrations together. One of my children's favorite recipes from Granny Trousdale was her Frozen Fruit Salad. It is an old recipe, probably from her mother, Margaret Ridley. But it is great in the summer for lunch, dinner or even dessert. You can vary the fruit in it to suit your own taste. You can make it in a 9 x 13inch pan and cut in squares after frozen, or freeze in paper lined muffin pan cups for individual service. Either way is delicious. Try it this weekend.

Frozen Fruit Salad

4 egg yolks
4 Tbsp. vinegar
4 Tbsp. sugar
1/2 pound marshmallows
1 can crushed pineapple, drained
1 can fruit salad, drained
1/2 cup almonds, blanched and coarsely chopped
1 pint heavy whipping cream.

1. In a double boiler, cook egg yolks, vinegar and sugar until thick.

2. Remove from heat and stir in marshmallows. Beat until light and fluffy.

3. Add the drained fruits, almonds and whipping cream.

4. Put paper cupcake cups into the wells of a muffin pan. Fill each cup with the fruit mixture and freeze. (You can also freeze in a 9 x 13 pan lined with plastic wrap, then cup into squares for serving.)Cover the salads while freezing to keep from drying out and absorbing odors. Once frozen, they can be put into freezer bags and use one or two at a time as you need them. This should make about a dozen.

This is great with ham, chicken or pork. Fun for birthday parties or baby showers or Sunday dinner.

Couscous Salad with Currants & Pinenuts

With 101 degrees outside today, it is no time to heat up the kitchen with lots of hot dishes for dinner. I love cold sides that can be made ahead and served with a grilled meat. One of my all time favorites is this couscous salad. I got the recipe out of the Los Angeles Times food section back in the 1980's when we were living in Arcadia, CA. It is so refreshing and compliments a variety of meat dishes, or could be part of a vegetarian meal. I traditionally serve it with roasted lamb on Easter, but love it any time of the year. It is a great way to use the parsley or mint in your garden. The orginal recipe called for parsley, but I also like it with all mint or a mixture of the two.

Couscous Salad with Currants and Pinenuts

2/3 currants
3 Tbsp. unsalted butter
1/8 tsp.powdered saffron
1 1/2 c. chicken stock
1 1/2 c. regular couscous
1 1/2 c. celery, diced
1/3 c. green onion, thinly sliced
1/3 c. pinenuts
1/4 c. fresh parsley or mint, minced
1/4 c. fresh lemon juice
1/4 tsp. cinnamon
1/2 c. olive oil
salt and black pepper

1. Plumb currants in warm water to cover for 15 minutes, then drain and set aside.

2. In a large skillet, melt the butter then stir in the saffron and stir over med. heat for 1 minute.

3. Add the stock and bring to a boil.

4. Stir in the couscous, then cover and remove from heat. Let mixture stand 5 minutes.

5. Transfer couscous mixture to a glass bowl, breaking up any lumps with a fork.

6. Add celery, plumped currants, green onions, pinenuts and parsley or mint. Toss to mix well.

7. In a small bowl, whisk together lemon juice and cinnamon. Add olive oil slowly in a steady stream, whisking constantly until emulsified.

8. Drizzle the dressing over the salad. Toss and season to taste with salt and black pepper.

This salad may be made 1 day ahead and stored, covered in the refrigerator. If doing this, hold out the pinenuts and add just before serving. Makes 6 servings.

Best Pizza Dough with Pesto

Yesterday I shared with you the recipe I use to make Pesto. The favorite use of the Pesto in our home is to make pizza. It is a really simple and delicious lunch or dinner. You just have to plan a little bit ahead. The dough has to rise for 3 hours but is well worth the time. It is a delicious crust that can be topped with any kind of topping. I usually make one pizza with a pre-made tomato pizza sauce and one with the pesto. Whatever veggies I am going to put on top, I saute a bit in olive oil first,and lightly salt and pepper them. That could be onions, peppers, or mushrooms. The last topping I put on is the cheese because I have found that it does not burn if I wait until the last 5 minutes to put it on. Be creative with your pizza and enjoy.

Pizza Dough with Toppings
(Makes 2- 16 inch pizzas or 4-12 inch.)

2 1/4 teaspoons active dry yeast
2 cups warm water (105 degrees to 115 degrees)
5 to 5 1/2 cups all-purpose flour
2 teaspoons salt
2 Tbsp. olive oil(plus more for the bowl and the pizza pans)
Pesto sauce-about 2/3-1 cup
Tomato sauce-about 2/3-1 cup
Toppings:
thinly sliced onions, sliced mushrooms, thinly sliced bell peppers, thinly sliced tomatoes, ham, cooked sausage, pepperoni

Mozerella cheese, shredded
Feta cheese

1. Dissolve the yeast in warm water in a large mixing bowl.(I use my kitchen aid mixer with the dough hook)

2. Mix in 3 cups flour, salt and olive oil, mixing until smooth.

3. Add another 2 cups flour and mix. The last half cup can be added a little at a time until dough comes away from bowl but is still sticky.

4. Turn the dough out onto a lightly floured work surface, and knead with lightly floured hands about 10 times.

5. Shape the dough into a ball and transfer it to a lightly oiled, airtight bowl; turn it once to oil both sides.

6. Let rise in a warm place until the dough
doubles in volume, about 3 hours. Fold dough over in each direction and push down after 1 1/2 hours. Replace top of bowl.

7. After rising, divide dough into 2 balls. Cover one with a towel and begin to stretch the other over your oiled pizza pan.(I use my Pampered Chef pizza stone. You could use a cookie sheet.)If the dough fights you, let is rest for 5 minutes and it will get looser. Try not to make any holes in the dough.

8. Spread topping, either pesto or pizza sauce thinly over dough.

9. Top the sauce with the sauted vegetables, not too thick.

10. Add meat toppings, cooked sausage, pepperoni, or thinly sliced ham.

11. Repeat with second ball of dough.

12. Cook in a 465 degree over for 15 minutes or until crust edges begin to turn brown.

13. Add shredded mozerella or feta over all the top and cook another 5 minutes.

Pesto Chicken with Mushrooms, Basil Pesto

My basil plants are growing by leaps and bounds. Beautiful plants! They do not seem to mind the heat at all as long as I give them a drink every other day. Now, what to do with all this bounty? I love to make Pesto every summer and freeze it. We have enough for all winter off of 2 or 3 basil plants. You can cut your plants tops off and leave 1/2 the plant to regrow, thus getting 2 crops of basil.

If you have never made Pesto, it is really easy. Just put some basil leaves, garlic, pinenuts or walnuts, olive oil and parmasan cheese in a blender. Pulse and you have it! I will post recipe I use below, but there are lots of them on the internet with different proportions. Pinenuts are great in it, but sometimes hard to fine and pricey. Try it with walnuts instead. I can not tell much difference.

So tonight, I decided I needed to use some of my Pesto from last year along with the fresh herbs now growing in the garden and a few of my tomatoes that were not pretty for slicing. So this chicken is what I came up with. We enjoyed it and it will be enough for 2 meals for the three of us.

Pesto Chicken with Mushrooms

3 chicken breasts,sliced into medallion about 1/2 inch thick
1 med. onion, chopped
2 banana peppers, or 1/2 bell pepper, chopped
4 med. tomatoes, chopped
2 Tbsp. fresh oregano,cup up
1/2 tsp. fresh thyme,stripped off the stem
1 Tbsp. parsley, cup up
12 large basil leaves, cut up
4-6 Tbsp. basil pesto
1 carton baby portebello mushrooms, sliced
1/2 cup lite sour cream.
1 1/2 tsp salt or to taste
1/2 tsp. black pepper
2 Tbsp. canola oil or olive oil

1. Brown sliced chicken in a small amount of oil. Set aside in a bowl.

2. In same pan, cook onions and peppers until onions are soft.Add a little more oil if needed.

3. Add tomatoes and mushrooms and bring to boil. Add chicken back to pan, along with salt and pepper and herbs.

4. Cook on medium heat, covered until chicken is completely done. Add water if more liquid is needed. (Alot of water will come out of the tomatoes and the mushrooms.)

5. Turn down the heat to low. Stir in the Pesto and the sour cream just before serving. Do not let it return to boiling or the cheese in your Pesto will get gummy.

Serve over whole wheat or regular pasta with a green salad and french bread. Should feed 6 people.

Pesto Recipe:

2 cups fresh basil leaves, packed
1/2 cup grated Romano cheese (or Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor or blender.
1. If you are using walnuts and they are not already chopped, pulse them a few times in a food processor.
2. Combine the basil in with the nuts, pulse a few times more.
3. Add the garlic, pulse a few times more.
4. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.
5. Add the grated Romano cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
(I reduce the olive oil to 3/4 cup for a double recipe.)

Line metal or glass 9x13 pans with plastic wrap and spread pesto out on it. I put 4 recipes into one pan. Cover with plastic wrap and freeze until hard. Cut frozen pesto into squares, package in small freezer bags or seal-a-meal and freeze for individual use. I cut the 9 x13 pan into 8 squares. Each square will cover a 16 inch pizza or cook this chicken dish above.

Eggplant Lasagna

When I was at Publix this week to pick up the five-grain Italian bread that Jerry and I LOVE, they had some beautiful eggplant!I bought 2 and decided today to make them into a lasagna type casserole, without the pasta. It is a cross between lasagna, eggplant parmasan and mousaka. I got the idea from a recipe I saw online that sliced the eggplants lengthwise and covered them with tomato sauce. Jerry, Myriam and I loved it tonight. Hope you enjoy it!

Eggplant Lasagna

2 med. to large eggplant, peeled, sliced 1/4 inch deep lengthwise.
1 pound lean ground beef
1-24oz jar spaghetti sauce(I used Bertoilli Tomato and Basil)
2 c. mozarella cheese, shredded
1 c. Parmasan cheese, shredded
2 c. bread crumbs (I used 3 leftover hamburger buns)
olive oil

1. Take prepared eggplant slices and saute in a single layer, few at a time, in a small amount of olive oil.I sprinkled each very lightly with salt and black pepper. Cook each one until is turns slightly brown on the edges and is limp. I added a little olive oil to each batch. Set aside on a plate.

2. In same pan, brown the hamburger meat. Drain and set aside.

3. Grease the bottom of a 9 x 13 casserole or lasagna pan.

4. Sprinkle bottom of pan with 2/3 cup bread crumbs.

5. Layer half of the eggplant slices on bottom of pan.

6. Sprinkle 1/2 of the hamburger meat over the eggplant.

7. Cover this with 1/2 of the spaghetti sauce.

8. Next sprinkle 1 cup of the mozerella and 1/2 cup of the parmasan over the pan.

9. Top with 2/3 cup bread crumbs.

10. Repeat layers of eggplant, meat,sauce, cheeses and bread crumbs.

11. Drizzle olive oil lightly over the top.

Bake at 350 degrees for 35-40 minutes.

Serve with a tossed green salad and a good loaf of french bread.

Mexican Layered Casserole

My goal for our family meals is to have as many meals at home as possible. We can save the going out to eat for special occasions and being with friends. I have found over 43 years of homekeeping, that if I keep a wide variety of basic ingredients on hand, especially those with long shelf life, I am better able to whip up a meal that is delicious, and nutritious even when tired or rushed by a busy day. This would include rice, a variety of canned beans, canned tomatoes, canned green chilies, salsa, cans of coconut milk (lite), assorted pastas, frozen soup vegetables, corn (frozen or canned), canned green beans. Of course in the summer all of these items are much better fresh. But I do not always have time or energy to go to the Farmer's Market or grocery.

The refrigerated items I keep on hand are: eggs, tortillas, plain yogurt, light sour cream,onions,garlic, green peppers, celery, carrots, green onions, potatoes. I usually keep some cheddar, mozzarella, and/or montery jack cheese on hand.

I always shop for meat in the marked down, quick sale section (monday and tuesdays are good days for this) and freeze it. So I almost always have chicken breast or thighs, stew meat,ground beef, pork chops or fish fillets ready to thaw in the microwave for quick preps.

My most important spices to keep on hand are: salt, black pepper, hot pepper, chili powder, a good curry powder, hungarian paprika, oregano, thyme, bay leaf, sage, and rosemary. Also keep a bottle of soy sauce and boullion cubes (chicken and beef) in the refrigerator.

This saves alot of time and money and is just a matter of being prepared. With a few basic ingredients, you can cook italian, mexican, oriental or American meals by just altering your spices and prep methods.

The following recipe happened one day when I needed a quick meal and these were the ingredients I had on hand. It was quick, tasty and nutrious. And a lot less expensive than going out to eat.

Mexican Layered Casserole

1 pound lean ground beef
2 cups salsa
12 corn tortillas
1 pint lite sour cream
1 small can refried beans
2-3 cups shredded cheddar or monterey jack cheese
1 small package frozen corn
½ onion , chopped (optional)
1 can chopped green chilies (optional)

1. Lightly spray with Pam a 13x9x2 pan. Begin layers with corn tortillas on the bottom.

2. Add ½ of the refried beans, then ½ of the ground beef.

3. Sprinkle 1/3 of the cheese over this, along with ½ of the corn.

4.Pour 2/3 cup of salsa over layer. Dot the top with ½ the sour cream.

5. Begin another layer with corn tortillas, remainder of beans, remainder of the ground beef, 1/3 of the cheese and remainder of corn.

6. Again pour 2/3 cup of salsa over layer and dot top with remaining sour cream.

7. Cover with another layer of tortillas and then top with remaining salsa and cheese.

(Chopped onion and chopped green chilies may be added to the layers for a spicer mixture.)

8. Bake in oven until heated through and cheese is melted at 350 degrees, approximately 30-40 minutes.


Shopping list:
1 pound ground beef
2 cups salsa
12 corn tortillas
1 pint sour cream
1 small can refried beans
1 small package frozen corn
2-3 cups shredded cheddar or monterey jack cheese
1 onion (optional)
1 can green chilies(optional)

Gayle Trousdale, 1-16-00

Tomato Leek Pie with Bacon

STomatoes are like gold from the garden this time of year. Tonight for dinner I prepared this recipe for Tomato Pie. It is a perfect way to use these tomatoes. I have seen several versions of this recipe in different magazines and newspapers. This version came from Barb Ford, the food columnist for the Daily News Journal in Murfreesboro. It makes a great main dish with a side salad for lunch or light dinner. I always get raving reviews when I take this to potlucks.

The recipe calls for green, yellow and red tomatoes. It has lovely layers of colors and a little more tang that way. But I used all red tomatoes from the garden and it was delicious. Do not skip the salting step for the tomatoes. That removes alot of the water from them and keeps the pie from being too watery. Also, the original recipe calls for leeks, which I never have on hand, so I used one small onion instead. Hope you try it and enjoy it.
Recipe makes one pie.
Tomato Leek Pie with Bacon (Barb Ford, DNJ)

1 deepdish pie crust (I use Pillsbury's)
1 med. red tomato
1 med. green tomato
1 med. yellow tomato
3 med. leeks, bulb only, thinly sliced (I have used 1 med. onion)
2 Tbsp. butter
5 strips pepper bacon, cooked crisp and crumbled
Kosher salt
Black papper
1 cup grated Parmesan cheese
1/2 cup light mayo
1 large egg

1. Cook pie crust at 450 degrees until golden brown, about 8-10 min. Remove from oven.

2. Cut tomatoes into 1/4 inch slices. Spread slices onto a wire cooling rack covered with paper towels. Sprinkle the tops with Kosher salt. Let sit for 30 min. Gently pat the tops of the tomatoes dry with a paper towel.

3. Fry bacon crisp, blot off fat, and crumble.

4. Saute leeks or onions in butter until tender and slightly browned.

5. Place cooked leeks on bottom of pie shell, covering the bottom completely.

6. Crumble bacon and spread over the leeks.

7. Place green tomato slices over the bacon. Sprinkle with black pepper.

8. Next layer yellow tomato slices on the pie. Sprinkle with black pepper.

9. Next layer red tomato slices on the pie and sprinkle with black pepper.

10. Combine cheese, mayo and egg. Mix well. Spread this mixture on top of the pie. Make sure tomatoes are well covered.

11. Cook pie in a 375 degree oven for 30 min. Top should be golden brown. Let stand for at least 10 min. before serving.

Laura Brown's Black Bean and Corn Salsa

If you would like a cool, refreshing snack, appetizer or side dish, try this salsa recipe. I acquired it at least 6 years ago from my dear friend Laura Brown. She generously shared it with me after I fell in love with it at a potluck. Laura is a true friend. When I was struggling with the infections in my right knee for 3 years, she was always there to help. She even brought her sons to wash my windows one saturday. That is above and beyond the call of friendship!

This recipe uses simple ingredients and is really low fat and fresh tasting. It can be altered to your taste. Add more or less hot pepper to your taste. I have used yellow/white corn mix from a can or frozen instead of the shoepeg corn. But if you have fresh corn, even better, just blanch it first and then cut off the cob. I have also added green peppers or banana peppers if I have them fresh. Serve with tortilla chips as a salsa dip, or use it over a baked chicken breast or to top off a taco. Enjoy!

Black Bean and Corn Salsa

1 lb. fresh tomatoes, diced
2 Tbsp. onion , chopped
2 serano or jalapeno peppers, chopped finely (seed them if you was them less hot)
2 Tbsp. fresh cilantro, chopped
1 tsp. sugar
1 tsp. salt
1-2 Tbsp. fresh lime juice
2 cups cooked (canned) black beans, drained and rinsed
2 cups white shoepeg corn, drained

Combine all ingredients and let set in refrigerator for 1 hours for flavors to blend.

Broccoli Salad- the Weekend is here!

The weekend is upon us and time for some laid back, cool summer food. Family get togethers, picnics, swimming. We all love salads and quick food in the summer. Below is the Broccoli Salad recipe that I have been making for the past 15 years. I got is from a cousin in Jerry's family, Gwen Loftis, who is a great cook. I often take it to potlucks and it disappears quickly. Mr. World-Traveler, my husband Jerry, eats anything overseas but will not eat cooked broccoli! So this recipe using fresh, raw broccoli is my only way of getting it past him. Hope you have a great weekend and enjoy this recipe. See you on Monday.

Broccoli Salad

3 stalks raw broccoli, washed,and cut into small pieces (I use the tender stems, also, just peel and cut them up.)
2/3 c. raisins
1 stalk celery, med. fine chopped
1/2 c. onion, chopped finely
10 slices bacon, fried, blotted and crumbled
3 Tbsp. pecan, chopped

Dressing:
3 Tbsp. any vinegar (I like rice vinegar)
1 c. mayo (I used the light)
1/2 c. sugar (I have substitued sweetener for the sugar to save calories)


1. Mix the dressing in a small bowl.
2. Mix all other ingredients in a larger mixing bowl except the bacon and the pecans.
3. Pour the dressing over the ingredients and gently turn to coat all. Refrigerate.
4. Just before serving, mix in the bacon and the pecans.
5. Pour into a lovely glass or ceramic salad bowl and serve.

Get in the front of the line, because it will go quickly! It is great with any barbequed meat, or ham slices. If you have any leftovers, they can be saved and eatten the next day, but they are not as fresh or tasty as the first day. This is why I usually only make it for a dinner party or potluck.

Minnie Bailey's Enchilladas

How about some enchilladas for dinner! I have always loved these spicy little bundles smothered with sauce and cheese. While living in southern California I learned to make them from a spicy little lady named Minnie Bailey. She was a widow, sold Shakley and loved everyone. She would invite large groups of people to her very small house, serve enchilladas and sell her Shakley products. They were the best enchilladas I had ever had and so simple to make. She told me how she made them and I have been doing it ever since. I made some last week. This recipe made two 9x13 pans. So we ate one last week and I froze the other. They are for dinner tonight.
You can use chicken, beef or pork as your protein or just cheese. You can use flour or corn tortillas (Minnie used corn which is Jerry's favorite). There is also the choice of a green (tomatillo based) or red(tomato based) sauce. Here is my take on it:

Minnie Bailey's Enchilladas

2 large chicken breasts(cooked and cubed)
1 onion, chopped
1 jalapeno pepper, finely chopped
1 can chopped green chillies, drained
4 cups shredded monterey jack cheese
1cup sour cream
1 tsp. salt
1 large can enchillada sauce
10-12 tortillas (go ahead and get 2 packages if small tortillas)

1. First I cook my chicken breasts in water to cover with salt, black pepper and a bay leaf.(save broth for use in a soup or other dish.)
2. Chop or shred chicken and place in a mixing bowl.
2. Add to this the onion, jalapeno pepper, green chillies, sour cream and 2 cups of the shredded cheese. Mix well.
Add about a teaspoon of salt to taste.
3. Spray a 9x13 glass pan with Pam. Then put about 3 Tbsp. of your enchillada sauce on the bottom of the dish.
4. Wrap about 4 tortillas at a time in a dish towel and warm in the microwave for 30 sec. or until warm and soft. This prevents them from cracking and breaking when you roll them up.
5. One by one fill each tortilla with a generous amount of the filling, about 2-3 Tbsp. The amount will vary depending on which type and size of tortilla you use.
6. Place each filled tortilla side by side long ways of the dish until it is full. Then I can usually get 2 or 3 more horizontally at the top of these. If you have more filling, make another pan to use later. You can push them in fairly tight because as the cheese melts, they will deflate.
7. Once your pan is full, pour enough of the enchillada sauce over the top of the pan to cover all the rolls, but not enough to float them.
8. Put the other 2 cups of cheese on top of the sauce.

Bake in a 350 degree oven for 40-45 minutes. Long enough to cook to the onions and melt the cheese.
Serve with a lettuce salad, chips and guacamole, or salsa. Fruit is a good side dish also. Some people like to add sour cream on top as they eat.
Here's to Minnie! Thanks Sweet Heart, we love you. Tell the Lord we are coming soon

Scotch Scones with Blueberries

I have been thinking of scones lately and how much I would enjoy some for breakfast. My friend Mary Pockat mentioned that her friend Margaret Wright used to make the best scones. Margaret has now passed on, but some may remember her and her husband Neil for whom the Wright Theater at MTSU is named. The following recipe is from Margaret. I made it with butter instead of Crisco and they were delicious and soft. If you want a crunchier scone, use the Crisco. The blueberries were my addition, but they would be great with raisins, or dried fruit, or just plain. Enjoy!

Scotch Scone

2 c. all purpose flour
4 Tbsp. sugar
3 tsp, baking powder
1/4 tsp.salt
6 heaping Tbsp. Crisco (7 Tbsp. butter)
3/4 c. buttermilk
3/4 c. fresh blueberries

1. Sift all the dry ingredients together.
2. Cut in the shortening or butter until crumbly.
3. Add the buttermilk gradually.
4. Put dough out on floured board and knead gently 2 or 3 times.
5. Fold in blueberries very gently.
6. Roll out dough like biscuits and put cut out scones on a cookie sheet or divide into 16 pieces for a mini scone pan (from King Arthur Flour)that has been sprayed with Pam.
7. Cook at 400 degrees for 12-15 min. or until light brown.

You can top the scones with some sprinkles of sugar before they are baked if you like.
Wonderful for breakfast, brunch or tea.

Jollof Rice

Tonight we are having Jollof Rice for dinner. This is a popular West African dish. It is a simple two dish meal that will stretch your beef to feed more people. If you have people in your house who can not take hot pepper, leave if out and provide powdered pepper on the side for those who enjoy a kick. There are many varieties, but this is my recipe:

1 lb stew beef (cut into 1/2 inch cubes)
2 Tbsp canola oil
1 onion, chopped
1-3 cayenne or jalapeno peppers  chopped finely, to taste
4 medium size potatoes, peeled and cut to 1 inch cubes
2 Tbsp tomato paste
1 can petite diced tomatoes (14.5 oz), undrained
1 boullion cube or 1 tsp. Tone boullion paste (from Sams)
water if needed
salt and black pepper to taste
white rice
1. Brown beef in oil, then take out of pan and set aside.
2. Add potatoes to pan, brown slightly and add to beef.
3. Add onions and hot peppers to pan and cook until onions are almost brown.
4. Add meet and potatoes back to pan with onions.
5. Add canned tomatoes and tomato paste, stir to mix.
6. Add enough water that meat and potatoes are covered.
7. Add boullion cube, salt and black pepper. Stir to mix
8. Cook covered until meat and potatoes are done.
the longer you cook it, the thicker it will be. You do not want the potatoes to be mushy. If your beef is very tough, wait until the last 20 min. to add the potatoes back. If it gets too dry or thick, just add a bit more water.
9.Cook rice as directed on package. The amount depends on how much your family eats. For this much sauce, I usually cook about 3 cups of rice. It is all great as leftovers.
10. Serve meat and sauce over rice with a nice lettuce or cucumber salad. (Some recipes for Jollof Rice mix the sauce and rice together and serve as one dish. This makes a pretty red rice dish.)

Texas New Potato Salad with Grilled Red Onions

Texas New Potato Salad with Grilled Red Onions
This sounds like a really different, but delicious potato salad. Will let you know how it turns out.
This is a link from:
mccormickgourmet.com