Jarred Chicken in the making

Easy Lemony Scones

Very Best, Very Easy Cobbler

Rice and Crab Salad

Perfect for a hot summer day, this salad is light and nourishing.  Looks nice served in a bowl lined with garden lettuce.

Ingredients

• Cold, fluffy boiled rice of any type (about 1/2 cup cooked rice per person)
• Tomatoes chopped fine
• Cucumbers chopped fine
• Celery chopped fine
• Swiss cheese in small cubes
• Canned crabmeat
• Basil (fresh or dried)
• Mayonnaise
• Apple cider vinegar or vinaigrette type dressing
• Salt, pepper

 Instructions

To the rice add the next six ingredients in amounts that embellish not overwhelm the rice.  The Swiss cheese goes a long ways so taste as you go.  Next combine mayonnaise, apple cider vinegar (or vinaigrette), salt and pepper and then pour it over the rice mixture and toss well.  Again do a taste test for how much dressing. 

♥

Instructions

Combine all the ingredients. Heat oil for frying and drop by rounded spoonful into oil and fry until crisp brown. Serve with tarter sauce.

 

Cranberry Scones

These are some of the most delectable scones you’ll ever taste.  They take under 45 minutes to make, from start to scarf.  I serve them warm with the cranberry and orange flavored sweet butter (below).  They are perfect for breakfast, tea time or holidays.   You can purchase 100% white whole wheat flour from Trader Joe’s or substitute all-purpose flour.  This makes 16 wedge-shaped scones. 

• 1 1/2 cups butter, softened
• 1/2 cup dried cranberries (or frozen or fresh if in season)
• 2 tablespoons Agave Nectar or confectioners’ sugar
• 1/2 teaspoon grated orange peel

(for Scones)

• 2 1/2 cups 100% white whole wheat flour (made from finely milled spring wheat) or regular all-purpose flour
• 2/3 cup Xylitol or sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup butter
• 1 cup dried cranberries (or frozen or fresh if in season)
• 3/4 cup buttermilk

Instructions

Preheat oven to 400 degrees.

To make the Cranberry-Orange Flavored Sweet Butter:

In medium bowl cream the softened butter.  Add cranberries, Agave nectar (or confectioners’ sugar) and orange peel.  Mix these well.  Cover and refrigerator 1 hour or more. 

To make the Scones:

While sweet butter is chilling, combine the dry ingredients in a bowl.  Cut in butter until you see those “coarse crumbs” or “tiny peas” or whatever you call it.  Now add the cranberries and buttermilk and mix just until moistened.  If you stir it up too much here you’ll loose the lightness.  Turn onto a lightly floured surface and gently knead 6 to 8 times.  Divide in half.  Pat each into an 8-inch circle.  Cut each circle into eight wedges.  Place 1 inch apart on ungreased baking sheets. Bake at 400 degrees F. for 15 minutes.  They should be only lightly browned.  Remove and serve warm with Cranberry-Orange Sweet Butter.   A little heaven on earth, I’m tellin’ ya.

♥

 Esther’s Orange Marmalade Cake - from Jan Karon's Mitford Cookbook & Kitchen Reader by Jan Karon, & Martha McIntosh

One of our teen girls made this for a women’s tea at church.  It was beautiful to look at and even better to eat.

(Print this recipe)

Ingredients

For the cake

• 1 cup unsalted butter, softened, more for greasing the pans
• 3 1/4 cups cake flour, more for dusting the pans
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 2/3 cups granulated sugar
• 5 large eggs, at room temperature
• 4 large egg yolks, at room temperature
• 2/3 cup vegetable oil
• 1 tablespoon grated orange zest
• 2 teaspoons vanilla extract
• 1 cup buttermilk, at room temperature

For the orange syrup

• 1 cup freshly squeezed orange juice
• 1/4 cup granulated sugar

For the filling

• 1 (12-ounce) jar orange marmalade

For the frosting

• 1 cup heavy cream, chilled
• 4 tablespoons granulated sugar
• 1 cup sour cream, chilled

 

Instructions

The Cake

Preheat the oven to 350 degrees F.  Lightly butter three 9-inch round cake pans, line them with parchment paper, then lightly butter and flour the paper, shaking out any excess.

Sift the flour, baking powder, and salt into a large bowl.  Sift a second time into another bowl.  In the bowl of an electric mixer, beat the butter on medium speed until light in color, about 4 minutes.  Add the 2 2/3 cups sugar in a steady stream with the mixer running.  Beat until light and fluffy, about 4 minutes.  Add the eggs and yolks, one at a time, beating well after each addition.  Be sure to stop at least once to scrape down the batter from the sides of the bowl.  After all of the eggs have been added, continue to beat on medium speed for 2 more minutes.  With the mixer on low speed, add the oil and beat for 1 minute.  In a small bowl combine the orange zest, vanilla, and buttermilk.  Using a rubber spatula, fold in half of the dry ingredients.  Scrape down the sides of the bowl and add half of the buttermilk mixture.  Fold in the remaining dry ingredients, scrape down the sides, and add the remaining buttermilk. 

Pour the batter among the prepared pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then place in the oven.  Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.  Let the cakes cool in the pans on racks for 20 minutes. 

The Orange Syrup

In a small bowl stir together the orange juice and 1/4 cup sugar until the sugar is dissolved.  While the cakes are still in the cake pans, use a toothpick or skewer to poke holes at 1/2-inch intervals in the cake layers.  Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder.  Let the layers cool completely in the pans.

The Filling

Heat the marmalade in a small saucepan over medium heat until just melted.  Let cool for 5 minutes.

 The Frosting

In a chilled mixing bowl using the wire whisk attachment, whip the heavy cream with the 4 tablespoons sugar until stiff peaks form.  Add the sour cream, a little at a time, and whisk until the mixture is a spreadable consistency.

To assemble the cake

Invert one of the cake layers on a cake plate and carefully peel off the parchment.  Spread one-third of the marmalade over the top, smoothing it into an even layer.  Invert the second layer on top of the first, peel off he parchment, and spoon another third of the marmalade on top.  Place the third cake layer on top, remove the parchment, and spoon the remaining marmalade onto the center of it,  leaving a 1 1/4-inch border around the edges.  Frost the sides and the top border with the frosting, leaving the marmalade on top of the cake exposed.  Or, if you prefer, frost the entire cake first, adding the marmalade as a garnish on top.  Chill for at least 2 hours before serving.

♥

 

Cheap!  Easy!  Healthy!  Delicious!  Four of my favorite qualities for any dish.  This recipe has all four.

Ranch-Style Baked Lentils

(Print this recipe)

Ingredients

• 2 cups dry lentils (4 cups cooked)
• 2 teaspoons sea salt
• 5 cups water, divided
• 1 pound lean ground beef
• 1 envelope dry onion soup mix
• 1 cup catsup
• 1 teaspoon prepared mustard
• 1 teaspoon vinegar

Instructions

Rinse the lentils.  In a heavy saucepan, bring lentils, sea salt and 4 cups water to a boil.  Cover and simmer 20 minutes or until the water is absorbed and the lentils are tender.  Meanwhile, brown beef in a big skillet.  Drain excess fat.  Stir in soup mix, catsup, mustard, vinegar and remaining water.  Gently stir in lentils.  Spoon into a 2-qt. casserole.  Bake, covered at 400° for 30-35 minutes.  Makes 4 - 6 servings.

 

For Saint Patty's Day!

Gooseberry Crumble

(Print this recipe)

This dish is easily prepared and gooseberries may be substituted with other fillings, such as rhubarb, apple, or apple and blackberry.

Ingredients

2 cups flour
1/2 cup soft brown sugar
1/2 cup butter
2lbs. or 10 cups gooseberries
1 cup sugar

Instructions

Using your fingertips, rub butter lightly into the flour in a large bowl. When the texture resembles fine breadcrumbs, mix in the brown sugar. Top and tail the berries and cover with the crumble mixture in an oven-proof dish, pressing the surface down lightly. Bake for 45 minutes in the center of a pre-heated oven at 350°F.  Serve hot with cream.

 

 

Dublin Coddle

(Print this recipe)

This has been a very popular dish for generations, especially in Dublin.  Nutritious, tasty and economical. 

Ingredients

1lb. sausages
8oz. bacon
1 cup stock or water
6 medium potatoes
2 medium onions
salt and pepper
(serves four)

Instructions

Cut the bacon into 1in. squares. Bring the stock to the boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces. Cut the potatoes into thick slices. Slice the onions.  In a casserole dish assemble a layer of potatoes  followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot.

 

 

Homemade Ricotta

(Print this recipe)

This is an easy recipe for homemade Ricotta. It makes about 2 cups.

Ingredients

• 4 cups whole milk
• 2 cups heavy cream
• 1 teaspoon kosher salt
• 3 tablespoons good white wine vinegar

Instructions

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and stream into a stainless steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into a cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. You may add herbs or enjoy it plain.  Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

From Gwyneth Paltrow's GOOP

 

11/22/10 -   Cranberry Orange Pear Sauce  

(Print this recipe)

If you ask me, (like was anyone about to?) cranberry sauce goes with more than turkey (like chicken, pork, beef, emu…)  and it turns a boring sandwich into a sandwich sensation.  This recipe can be customized to your own taste.

Ingredients 

• 1 12 oz. bag of fresh cranberries  (may use 2 7-oz. bags)
• 1 cup sugar
• 2 tablespoons orange zest (outer skin of citrus fruits)
• 1 orange peeled and diced after zesting
• 1 ripe pear peeled and diced
• ½ teaspoon cinnamon
• 6 cloves

Instruction

Rinse cranberries and remove any “if-y” ones that are soft.  One bad cranberry  can adulterate the whole batch.  If you enjoy  more tartness in your sauce use grapefruit instead of orange.  A sprig of rosemary thrown in the pot can be exotic.  An apple can be used in place of the pear.  And if nutmeg spells “Holidays” for you add a dash.  This is a flexible recipe.  Combine all ingredients in a large pot.  Bring to a boil and when cranberries begin to pop, reduce heat to medium and cook until sauce reaches desired consistency.  Pick out the cloves and refrigerate overnight.  Enjoy!

Adapted from The Family Kitchen

 

 

11/12/10 - WILD TURKEY

(Print this recipe)

Wild turkey is a lean, full-flavored meat.  Most wild game is 5 to 7 percent fat as compared to well-marbled beef containing as much as 45 percent fat.  The wild turkey has a deeper breast and longer legs than the domestic bird.  Our hunters generally skin them rather than pluck them.  (Because plucking them is a huge pain and also the rule is he who shoots, plucks.  Therefore, they're skinned - which is a lot easier.)  We think they're best stuffed and roasted.  Here are a couple of great stuffing options:

• Wild rice with rosemary and garlic
• Chestnuts with madeira, garlic and parsley
• Bread crumbs with butter or broth, apples, rosemary and pine nuts

Baste the bird with butter and sear at 450° for 20 minutes to hold in the juices as wild turkeys tend to be drier, then reduce to 350° and roast covered with foil 15 minutes per pound  basting every 15 minutes.  You can also top it with bacon strips to keep it moist.

 

11/08/10 - Here are some recipes we used at our Thanksgiving Re-Enactment.  This stuff is real Pilgrim food and we were surprised that it tasted so great.

From the New-England's Rarities Discovered. (1672)

The Ancient New-England Standing Dish of Pompion

 But the Housewives manner is to slice them when ripe, and cut them into dice, and so fill a pot with them of two or three Gallons, and stew them upon a gentle fire a whole day. And as they sink, they fill again with fresh Pompions, not putting any liquor to them; and when it is stew’d enough, it will look like bak’d Apples; this they Dish, putting Butter to it, and a little Vinegar, (with some Spice, as Ginger, etc.) which makes it tart like an Apple, and so serve it up to be eaten with Fish or Flesh:

 STEWED PUMPKIN (how we do it today)

(Print this recipe)

•  8 cups peeled diced pumpkin
• 1/4/ cup water
• 2 Tbl. butter
• 2 Tbl. vinegar
• 1/3 cup brown sugar
• 1/4 tsp. ground ginger
• 1/4 tsp. cinnamon
• salt to taste

 This “standing” or standard dish, although spiced like a modern pumpkin pie, is not served in a crust.  The term pompion referred to any squash.

 Put 2 cups of peeled diced pumpkin and 1/4 cup of water into a pot and cook gently over a low heat until they sink down.  Keep adding more pumpkin until you have used all 8 cups.  When cooked, the pumpkin will be tender and have kept much of its form, resembling stewed apples.

 Do not add more water.  Remove from the heat and add butter, vinegar, brown sugar and spices.  Stir gently and serve. 

 Allow plenty of time to cook this dish, for it must be done very slowly.

 

 

To Make Furmenty

Take wheat and wet it, then beat it in a sack with a wash-beetle, being finely hulled and cleansed from the dust and hulls, boil it over night, and let it soak on a soft fire all night; then next morning take as much as will serve the turn, put it in a pipkin, pan or skillet, and put it a boiling in cream or milk, with mace, salt, whole cinamon, and saffron, or yolks of eggs, boil it thick and serve it in a clean scowred dish, scrape on sugar, and trim the dish. 

The Accomplisht Cook (1672) p. 420

FURMENTY (how we do it today)

(Print this recipe)

• 1 cup cracked wheat
• 1 quart water
• ¾ cup milk
• ½ cup heavy cream
• ½ tsp. salt
• 1/8  tsp. ground mace
• ½ tsp. ground cinnamon
• ¼ cup brown sugar
• 2 egg yolks
• additional brown sugar

 

In a large pot, bring the water to a boil and add the wheat.  Lower heat to simmer, cover and continue to cook for ½ hour, or until soft.  Drain off all the water and add the milk, cream, salt, mace, cinnamon and sugar. Continue to simmer, stirring occasionally, until most of the liquid is absorbed (20 to 30 minutes).  In a small bowl, beat the egg yolks and slowly stir ½ cup of the wheat mixture into the yolks.  Then stir the yolk mixture into the pot, and continue cooking for another 5 minutes, stirring frequently.  Serve sprinkled with brown sugar.

 

 

A Pruen Tart

Take of the fairest damaske pruens you can get, and put them in a cleane pipkin with faire water, suger, unbruised cinamon, and a branch or two of Rosemarie; and if you have bread to bake, stew them in the oven with your bread; if otherwise, stew them on the fire; when they are stewed, then bruise them all to mash in their sirrop, and straine them into a cleane dish; then boyle it over againe with suger, sinamon, and rosewater till it bee as thicke as Marmalad; then set it to coole, then make a reasonable tuffe paste with fine flower, water, and a little butter, and rowle it out very thin;…

 Country Contentments (1623) P. 108

PRUNE TART (how we do it today)

(Print this recipe)

Pastry

• 7-9” pie dish
• ¾ cup all purpose flour
• ¾ cup fat (butter, margarine or lard)
• ¾ cup wheat flour
• ½ tsp. salt
• cold water to mix

 

Filling

• 1 ½ lbs. Pitted prunes
• 4 Tbl. brown sugar
•  
• few sprigs dried or fresh rosemary
• ½ cup fresh water
• 1 whole stick cinnamon
• 2 Tbl. rose water

Pastry

Mix together the flour and salt.  Rub the fat into the flour until it resembles fine breadcrumbs.  Make a well in the center of your mixture and pour in enough cold water to bind the ingredients together; don’t make it too sticky, then mix thoroughly with your hands until it forms a stiff paste.  Place onto a floured board and roll out to fit your pie dish.

 Ease your rolled pastry into the pie dish and trim the edges.  Prick the bottom pie with a fork and cover with waxed paper.  Fill your pastry case with beans or rice and bake in a 400° oven for ½ hour.  Remove the wax paper and beans and return the pastry case to the oven for 5 minutes to dry out the bottom of the pie case.  Allow to cool.

Filling

Mix together your prunes and fresh water, 2 Tbl. sugar and whole cinnamon with a little of the rosemary; set the rest aside for garnishing your tart later.  Bring all of the ingredients to a steady boil and cook for 5-10 minutes.  Remove from the heat, discard cinnamon.  Mash into a pulp and drain off excess liquid.  Add remaining sugar and rosewater and stew again.  Allow to cool, then fill up your pie case and garnish with sprigs of rosemary. 

These tarts are really good.  I would recommend temperance though.  I mean you know prunes.

 

 

Lombard Pasties

Chickens be set in a pasty on their backs with the breast upward  and large slices of bacon on the breast, and then covered.  When chickens be plucked and prepared, take beaten eggs (to wit yolks and whites) with verjuice and spice powder and dip your chickens therein; then set them in the pasty with strips of bacon as above. 

CHICKEN PASTIES – makes six (how we do it today)

(Print this recipe)

• 12 oz. Shortcrust or puff pastry
• 2 eggs, beaten
• 2 Tbl. orange juice
• 1/8 tsp. black pepper
• ½ tsp. ground ginger
•  1 lb. chicken or turkey meat, in small thin slices
• 6 slices of bacon

These are pronounced past-eez with a short "a."  Verjuice is the juice of unripe grapes or other fruit.

 Roll out the pastry and cut it into six large circles each 6 ½ inches across.  “Rest” it while making the filling.  Pre-heat the oven to 425°.

Mix the beaten egg with the orange juice, pepper and ginger.  Dip the slices of poultry meat in the mixture, then divide them between the pastry circles, placing them on one side of the round, but not right up to the edge. Lay a piece of bacon on each pile. Brush the edge of the pastry with any remaining egg mixture; if necessary, use a third egg.  Fold the bare half of each pastry round over the meat and match the two pastry edges.  Pinch the edges together, fluting them.   Prick the pastry in several places.

Bake the pasties on a baking sheet for 15 minutes.  Reduce the oven temperature to 375° and cook for another 20-25 minutes.  Serve hot or cold.  A platter of these will disappear in a nano second.

 

10/20/10 - Fear not the unwieldy winter squash!  I know some of them look so unapproachable—large, thick, hard shelled things.  They’re not really so tough to manage and certainly worth mining the iron, riboflavin, vitamins A and C treasures within. 

 

 

Winter Squash

(Print this recipe)

Here is an easy, basic recipe for any winter squash.

1. Cut the squash in half.  Some can be sawed halfway through and then pulled apart the rest of the way.  Others need a more aggressive approach with a cleaver or hatchet.  Safety tip:  Only tackle this step when you’re in a pleasant mood.

2. Scoop out the seeds and give to the chickens or deer.

3. Score across the cut face a few times.

4. Put into an oven-proof dish, cut side up in 1/4 inch of water.

5. Combine 6 tablespoons of melted butter, 3/4 cup agave nectar or other sweetener, 1 teaspoon of salt and some ginger, nutmeg and cinnamon to your taste.

6. Drizzle this mix over the squash and cover with lid or foil and bake at 350º for 45 minutes.

Serve and listen for strains of God Save the Queen!

 

 

 

10/20/10 - This recipe was a prize winner submitted by Mrs. Elbert Hubbard II to the “Fit For A Queen Recipe” contest back in the 1930’s.  It has stood the test of time and is still served at Roycroft Inn in East Aurora, New York.

Jarred Chicken

(Print this recipe)

Serves 4 to 6

Ingredients

• 1 cup flour
• 3 teaspoons salt
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon paprika
• 1 6-pound chicken, cut into serving pieces (I used thighs)
  
• 2 tablespoons (1/4 stick) butter
• 2 tablespoons rendered chicken fat or other shortening
• half and half
• Milk
• 1/2 pound mushrooms, sliced

 

Procedure

In medium to large brown paper bag, combine flour, salt, pepper and paprika.  Place chicken in bag.  Close tightly and shake well to coat chicken with flour mixture.  Place bag in refrigerator and chill for 1 hour.  Before frying be sure each piece is well coated with flour.

Preheat oven to 300ºF.   In 12-inch heavy skillet over medium to high heat, combine butter with chicken fat or shortening and quickly sauté chicken on all sides until golden brown.  Add more butter if needed to brown all pieces.  Put chicken in 2 quart casserole (I kept it in the cast iron skillet to save washing a dish.  Yes, I'm that lazy.) and pour sufficient equal parts half-and-half and milk to cover chicken.  Cover with tight fitting lid or foil and bake for 1 hour.  Remove from oven and add mushrooms, pushing slices down between pieces of chicken.  If necessary, add more milk.  Cover and bake until chicken is tender, about 30 minutes.

 

 

10/13/10 - Here is an elegant year round soup that we make in our Health Master blender.  We’ve eaten tons of it because it meets two of my main criteria for a recipe.  It’s EASY.   It’s DELICIOUS.   It has the texture of a bisque and would not blush at the most tastefully opulent table.  This is also an original recipe of the Homemaker’s Daughter so understandably it contains a little of her magic ingredient—ketchup. 

Health buffs should note that all the ingredients except the potato are raw.  The soup is heated, but not cooked, through friction in the blending process.  Though it finishes in a thick liquid, all the fiber remains. 

Raw Veggie Bisque

(Print the recipe)

Ingredients:

• 2 cups almond or other milk
• 2 carrots
• 1 tomato
• Piece of summer or other squash (to equal the size of the tomato)
• 1 rib of celery (optional)
  
• 1 baked potato
• 1 cup of grated cheddar cheese
• 1/4 cup of ketchup (very important)
• Several shakes of chili powder
• Couple shakes of garlic powder
• Good pinch of salt

Preparation

Put all ingredients into a strong blender.  Blend on high for 4 minutes if the potato is hot or 8 minutes if it isn’t. That’s it.  Pour into bowls and serve.  We sometimes enjoy this served over tortilla chips too.  This healthy recipe serves three people.

Ingredients at the ready

 

Add ingredients

 

Don't forget the magic

 

Blend 4 to 8 minutes to create heat

 

Savor!

 

 

 

10/05/10 To be or not to be .. or should I just make an omelet?  As the weather cools down our breakfast kinda warms up.  We just seem to need a little more umph to create extra body heat.  And when you have willing and able chickens, you might as well make morning magic with eggs.  Like omelets.  They’re easy to fix and come in a gillion (almost) variations.  Below are the basics for a single serving omelet followed by some variations on the theme.

 

Basic Omelet

(Print this recipe)

Ingredients

• 3 eggs
• 1 tablespoon water
• 2 tablespoons butter
• 1 teaspoon of each herb you want such as minced fresh parsley, tarragon and chives

Preparation

1. Preheat your 7-8 inch omelet pan or skillet ( I use cast iron) over medium heat.

2.  Blend eggs and water with a fork (not to the point of being foamy). 

3. Add butter to skillet.  When it foams, pour in eggs. Slowly stir 3 times with a fork.  Cook a few seconds then draw eggs to the center of the pan making a fan shape. 

4. Now ADD whatever you’re going to add, herbs or filling, to customize your omelet.  Meats should be thoroughly cooked and vegetables sautéed before this step.  Fold omelet in half using a spatula.  Shake gently, tilt over a warm serving plate and let it slide out.  Okay I often have to give it a little more help with the spatula here.  It tastes the same. 

If you serve this with a little toasted homemade bread and sliced tomatoes or salad you can call it supper. 

Variations:

Mexican  Chopped onion, diced green (mild) or jalapeno (hot) chilies, black olives, shredded cheese all to a total of 1/4 cup.  Serve this one with a dash of salsa or a dollop of sour cream or yogurt.

Lorraine 2 tablespoons each of cooked diced bacon and shredded Swiss cheese and a little chopped green onion.

Garden 1/4 cup diced mixed garden vegetables.

Substantive 2 tablespoons each of cooked ground or chopped sausage and sliced fresh mushrooms.

Italian 3 tablespoons cooked crumbled Italian sausage, 1 teaspoon fresh chopped (or 1/4 teaspoon dried) basil.  Sprinkle omelet with grated Parmesan, or Romano cheese before serving.

Provencale Diced tomatoes and a bit of minced garlic.  Sprinkle omelet with minced parsley before serving.

 

 

 

Very Best, Very Easy Cobbler

(Print this recipe)

Made with blackberries or any fresh, canned or frozen fruit.  Many have said it's the best cobbler they've tasted and it's the so quick and easy.

• 1 stick or ½ cup of butter or margarine
• 1 cup fresh milled whole wheat flour (or other flour)
• 1 cup xylitol or sugar plus ¼ cup more
  
• 2 tsp. baking powder
• good "pinch" of salt
• 1 cup milk (soy or almond milk is fine)
• 1 tsp. vanilla

Preparation

Mix first 4 ingredients - flour, sugar, baking powder, and salt in a bowl.

Add to flour mix 1 cup of milk to which 1 tsp. of vanilla has been added to make batter.

Pour batter over melted butter.  DO NOT STIR.

Pour 2 cups of blackberries (or other fruit) over the batter.  DO NOT STIR.

Sprinkle ¼ cup sugar on top and bake for 40 minutes

Viola! 

 

Stephanie's Simply Sensational Salad

(Print this recipe)

This salad is so easy and gourmet.  The things that make it exceptional are the carmelized pecans, pears and the dressing.  Just simple things put together in a great way. 

Ingredients

• 1 cup pecans
• ¼ cup sugar
• 1 tsp. pepper
• 1 tsp. salt

      for dressing:

• ½ cup canola oil
• 3 Tbs. balsamic vinegar
• 1 large shallot, minced
• ½ cup gargonzola cheese
• 1 tsp. salt

• 1lb. bag of mixed greens
• 1 pear
  

 

Preparation

Combine sugar, salt and pepper.  Heat skillet until hot enough to vaporize a drop of water.  Add pecans and toss one minute.  Sprinkle ½ of the sugar mixture and toss until the sugar melts.  Sprinkle on the rest of the sugar to coat the pecans.  Remove and spread these little delicacies on a baking to cool.  These make the crunchy, tasty surprise bites in the salad.

Mix the dressing ingredients.  Slice the pear and add them and the pecans to the greens. Toss with the dressing.  People will rave.

♣♣♣♣♣♣♣♣♣♣♣

 

(Print this recipe)

Country Buttermilk Biscuits

(Print this recipe)

For breakfast, lunch or dinner, the aroma of these fresh biscuits rings louder than the dinner bell. 

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons shortening
• 2/3 cup buttermilk
• Bits of bacon, ham or sausage optional

 

Preparation:

 

Sift together flour, baking powder, baking soda, and salt.  Cut in shortening until the mixture is the consistency of meal.  At this point you may add bits of bacon, ham or sausage if you want.  Stir in buttermilk.  (Add a little more buttermilk if using whole wheat flour).  Form mixture into a ball.  Place on a floured surface and knead a few times.  Pat to about 1/4 inch thick.  Cut with a small biscuit cutter.  Place on ungreased baking sheet and bake at 450º for 8 to 10 minutes.  Cut open and spread with a little butter.  Serve Hot.  Makes about 18 to 24 small biscuits.

 

♣♣♣♣♣♣♣♣♣♣♣

 

How to Make Buttermilk Even If You Don’t Have a Cow

(Print this recipe)

STEP 1:  BRING MILK TO ROOM TEMPERATURE

Take out the whole milk you bought from the store, or, if you are lucky enough, your own raw milk, and let it sit on the counter in your kitchen for an hour or two. This will bring the milk to the room's temperature, needed for the next stage.

STEP 2:  ADD THE CULTURE

Take 1 cup of the milk and add either 1 tablespoon of lemon juice, or 1 tablespoon of white vinegar, or 2 tablespoons cream of tarter.  Stir well and leave for 15 minutes or so, until the milk starts to curdle.

STEP 3:  BOTTLE AND REFRIGERATE!

Either use right away, stirring before drinking, or bottle and place in the refrigerator. Your buttermilk will keep for a week.

♣♣♣♣♣♣♣♣♣♣

Easy Lemony Scones

(Print this recipe)

Couldn’t be easier.   You will be surprised what a difference a can of lemonade can make to your scone recipe! Yes, this scone recipe uses lemonade, and the results are amazing!

Ingredients

• 4 cups self-raising flour
• 1 and 1/4 cup cream
• 1 can (1 and 1/2 cups or 355 ml) lemonade
• 1/2 teaspoon salt

Preparation:

Mix all ingredients in a bowl to a smooth dough. Turn out onto a well-floured board, press down until dough is about 1 inch thick. Cut into squares or rounds with a cookie cutter. Bake at 425 degrees for about 15 - 20 minutes until they start to golden. Check with a skewer to see if they are cooked and cool on a wire tray. Serve with whipped cream.

♣♣♣♣♣♣♣♣♣♣

Green Beans The Way Your Grandma Made Them

(Print this recipe)

Ingredients

• 1/2 lb. bacon ends cut into chunks
• 2 lbs. green beans snapped into pieces
• 1 big onion cut in half and slivered
• 2 cups of water
• 2 chicken bouillon cubes
• 1 lb. new potatoes

Preparation

1. Place bacon in a large saucepan.
2. Cook until brown.
3. Put in the green beans.
4. Stir to coat with bacon drippings.
5. Stir in the water and bouillon cubes.
6. Bring to boil.
7. Simmer on low heat 20 minutes.
8. Stir in slivered onion pieces and cleaned potatoes.
9. Salt and pepper to taste.
10. Simmer 30 minutes more.

♣♣♣♣♣♣♣♣♣♣

Old Fashioned Sunday Supper

(Print this recipe)

You'll be salivating before you can get the door open.  Welcome the family and guests after church with this already-made country cuisine.

Ingredients

• 2 packages of beef onion soup mix  (or onion soup mix)
• 1 -  3½ lbs. of rump roast trimmed of fat
• 2 lbs. small red potatoes (or brown potatoes) scrubbed and halved
• 3 large carrots sliced
• 3 celery ribs sliced
• 7 garlic cloves minced
• ½tsp. garlic pepper (or black pepper)
• 2 tsp. dried thyme leaves
• 1 bay leaf
• 1½ cups of Zinfandel or other fruity red wine

Preparation

1. Place contents of both dry soup mixes in a small baking dish or plate.  Place roast in the dish and rub the soup mix all over it.

2. In a 5 quart slow cooker, place half each of the potatoes,  carrots, celery, and garlic. Season with half each of the garlic pepper and thyme. Tuck the bay leaf into the vegetables. Mix together 1 cup of the wine and the broth. Pour into the slow cooker. Add the roast and scrape any soup mix left in the dish on top. Cover the meat with the remaining vegetables, garlic and garlic pepper and thyme.

3. Cover and cook on the low heat setting 9-10 hours or until the meat is tender.  Remove the meat to a warm serving platter. Remove and discard the bay leaf. Scoop out the vegetables with a slotted spoon and scatter them over and around the roast. Cover with foil to keep warm.

4. Mix the flour with the remaining wine (or cold water) and whisk until smooth. Slowly whisk into the slow cooker, turn up the heat to high and cook uncovered until thickened (3-5 minutes). Pour gravy over the meat and vegetables and serve.

 

♣♣♣♣♣♣♣♣♣♣

2 Pound Loaf of Whole Wheat Bread—Bread Machine Recipe

(Print this recipe)

Ingredients

• 2 cups water
• 2 T oil
• 3 T honey
• 4 cups Whole Wheat Flour
• ¼ cup gluten flour
• 1 t. salt
• 1 package of active dry yeast

Preparation:

Follow directions of your particular bread machine.  This is appropriate for machines that make a two pound loaf such as the Zojirushi.  Sometimes a little less than a whole package of yeast is required.  If your loaf rises very high and then falls you probably need less yeast. 

♣♣♣♣♣♣♣♣♣♣

Gluten-Free Pecan Crunch Cookies

(Print this recipe)

Description

These cookies are delicious, even if you don't have to be on a gluten-free diet. They're kind of a cross between sugar cookies and shortbread cookies. Very easy to make.

Ingredients  

• 1/4 cup Butter - soft
• 1/2 cup + 2 Tbsp.  Xylitol or Sugar
  
• 2 tsp. Vanilla Extract
• 4 to 6 Tbsp. Water
• 1/2 tsp. Salt
• 1 3/4 cups Rice Flour
• 1 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1/4 tsp. Xanthan Gum
• about 24 Pecan Halves

 

Instructions

Preheat oven to 350º. In a medium bowl, combine and mix well the butter and evaporated cane juice. Stir in vanilla, 4 Tbsp. water and salt. In a separate bowl, combine the remaining ingredients except pecans. Stir into butter mixture. Stir just to moisten everything, then knead it a little with your hands so that you can shape it into a ball. Add a little more water, if needed. Now, pinch off a little at a time and shape into 1” balls.  Place on a lightly greased baking pan. These don’t spread very much, so you can place them fairly close together. Press a pecan half into each ball. Bake 15 to 20 minutes, or until they start to brown if you’d like a cookie with crunch. If you’d like them chewy, remove them from the oven after about 10 minutes. You can make ahead and keep the dough in the freezer or refrigerator.

Notes & Variations: You could chop the nuts and stir them in the dough. For sort of a spice cookie, combine about ¾ tsp. each of cinnamon and nutmeg, and maybe a little coriander if you like, then add it to the dry ingredients. For a softer, chewy cookie:  Omit the nuts. Add 1 ½ Tbsp. egg powder to the dry ingredients, and 2 extra Tbsp. water. Mix as usual.  After shaping the dough into balls, roll each ball in a mixture of cinnamon and evaporated cane juice, xylitol or sugar. Then bake as above.