Patty's Pantry and other stuff!

Tortellini & Vegetable Soup

2011-08-11T14:44:00.000-07:00

Tortellini & Vegetable Soup

Heat 1 tablespoon olive oil in a large soup pot over medium heat.

Add 1 cup diced bell pepper, 1 cup diced sweet onion, 2 cloves minced garlic, and cook, stirring, for 1 minute.

Add 3 ½ cups crushed tomatoes, 2 cups vegetable broth, 1 teaspoon sea salt, ¼ teaspoon black pepper, and 1 teaspoon dried marjoram; bring to a rolling boil over high heat.

Add 2 cups diced zucchini; return to a boil. Cook until the zucchini is tender, about 5 minutes.

Cook 12 ounces tortellini according to package directions. Either add to soup before serving or divide among four bowls and ladle soup on top.

Chocolate Milkshakes for 2

2011-05-15T12:21:00.001-07:00

Make chocolate syrup:
In a 1 quart casserole with lid, combine 1@ cup sugar, 1 Tablespoon baking cocoa, 2 1/2 teaspoons cornstarch, and 1/2 cup water. Cover and microwave on high 2 minutes, stir, microwave 2 more minutes, stir in 2 Tablespoons unsalted butter and 1/2 teaspoon pure vanilla extract. Use 1/2 cup of this for the milkshakes and save the rest for hot fudge sundaes.

Put 1 cup milk, 1/2 cup of the above chocolate syrup, and blend a few seconds on high speed. Add 3 cups softened frozen vanilla yogurt and blend until smooth starting on stir and gradually increasing speed.

Breakfast Muffins

2011-01-28T10:02:00.000-08:00

For streusel topping, mix 1/4 flour, 1/4 brown sugar, and 1/4 teaspoon cinnamon, then cut in 2 Tablespoons of cold butter or margarine. Set aside.

For muffins, mix 3/4 cup milk, 1/4 cup vegetable oil, 1 egg, 1/2 cup sugar, 1/2 teaspoon salt, 2 teaspoons baking powder, and 2 cups flour. If you wish, add 1 cup fresh or frozen blueberries.

Heat the oven to 400 degrees.

Spread some oil in the bottoms of muffin cups. Divide batter between 6 large or 12 regular size muffin cups.

Sprinkle the tops with streusel topping.

Bake 20-25 minutes or until toothpick pushed into the center comes out clean.

Green Tomato Pie

2010-12-13T08:07:00.000-08:00

Boil and drain 2 cups chopped green tomatoes

Add:

½ cup brown sugar
2 Tablespoons vinegar
½ teaspoon cinnamon
½ cup raisins
3 Tablespoons melted butter
½ teaspoon salt
3 cloves
¼ teaspoon mace or nutmeg

Put in pie crust; put top on; bake at 375 for 40 minutes.
If you like mince pie, you'll like this!

Squash Casserole

2010-11-25T02:57:00.000-08:00

3 cups chopped yellow squash
1/2 cup chopped onion
Cook until soft in a small amount of water. (Drain)

Add 1 can mushroom soup
1 cup shredded cheddar cheese
2 Tablespoons melted margarine
1 cup crushed herb stuffing
salt and pepper to taste

Put all ingredients in a casserole dish and top with additional herb stuffing

Bake in 350 degree oven for 45 minutes.

Make your own dishwashing liquid

2010-11-06T15:52:00.000-07:00

Put 2 1/2 quarts water in an 8 qt pot.
Grate 1 bar of Octagon soap into the water.
Heat and stir the mixture until the soap dissolves.

Add 1/2 cup baking soda (it will foam up - this is why you need a stock pot),
1/8 cup washing soda, and
1/8 cup lemon juice (or use fresh squeezed lemon juice and freeze it in ice cube trays; put the cubes in a plastic bag and keep in the freezer - I used one cube for this.)

Stir; add more water if it is too thick. Let it cool, then pour into containers to use as you would any dishwashing liquid. The difference in this and store-bought is that there are no suds. It cleans very well, though.

Country Fried Steak and Milk Gravy

2010-10-31T16:54:00.000-07:00

Season 4 cube steaks with 1/4 teaspoon pepper (and 1/4 teaspoon salt if desired); set aside.

In a shallow dish, mix 1 cup flour with 1 teaspoon pepper. Dredge each steak in flour.
Beat 2 eggs then dip meat in egg, then dredge in flour again.

Heat 1/4 cup vegetable oil in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.

Pour off all but 2 Tablespoons of oil. Sprinkle 2 Tablespoons of the dredging flour into the oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of the skillet. Gradually whisk in 1 cup milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon pepper or more if you like it really peppery.

Sweetened Condensed Milk

2010-10-31T16:20:00.000-07:00

Mix 1 cup dry milk, 2/3 cup sugar, 1/3 cup boiling water, and 3 Tablespoons melted butter in a blender. This makes the equivalent of one 14 ounce can and may be substituted in any recipe.

Homemade Whipped Topping

2010-10-31T16:18:00.000-07:00

Mix 1/2 cup dry milk with 1/2 cup water.
Beat to soft peak stage - about 4 minutes on medium-high on electric mixer.
Add 1/2 teaspoon vanilla extract and beat 7 minutes at the same speed.
Add 2 Tablespoons sugar and beat 1 minute at the same speed.

Milk from dry milk

2010-10-31T16:14:00.000-07:00

Mix 1 cup water with 1/3 cup dry milk or

3 3/4 cups water with 1 1/3 cups dry milk.

Store in the refrigerator and use within a week. This is great for cooking.

Hot Cocoa Mix

2010-10-31T16:12:00.000-07:00

Mix well and store in an airtight container. For one serving, combine 3 Tablespoons of mix with 3/4 cup boiling water.

1 cup dry non-dairy creamer, 1 cup dry milk, 3/4 cup sugar, 1/2 cup cocoa.

Self-rising Flour

2010-10-31T16:07:00.000-07:00

To make your own self-rising flour out of plain flour:

Choose one for the amount you need and mix the 3 ingredients well.

6 cups flour, 3 Tablespoons baking powder, and 1 Tablespoon salt

1 cup flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt

Cranberry Orange Spread

2010-10-31T16:03:00.000-07:00

Beat 8 ounces softened Cream Cheese, 2 Tablespoons thawed frozen orange juice concentrate, and 1 Tablespoon sugar until fluffy, then stir in the zest of 1 orange, 1/4 cup finely chopped dried cranberries, and 1/4 cup chopped pecans and mix well. Refrigerate at least 1 hour before serving. Great with Anna's Orange Thins or gingersnaps.

Homemade Chocolate Syrup

2010-10-31T15:56:00.000-07:00

Great to make hot fudge sundaes, milkshakes, or to use in brownies.
In a quart casserole, combine 1/2 cup sugar, 1 Tablespoon baking cocoa, 2 1/2 teaspoons cornstarch, and 1/2 cup water until smooth.

Cover and microwave on high for 2 minutes, stir, microwave on high 2 more minutes.

Stir in 2 Tablespoons stick butter or Smart Balance and 1/2 teaspoon vanilla extract until blended.

Tomato Soup

2010-10-24T15:43:00.000-07:00

Put in medium size pot:

4 plum tomatoes, chopped
1 slice onion, chopped
¼ teaspoon garlic powder
¼ cup chopped celery
1 medium carrot, chopped
1 teaspoon dry oregano
1 teaspoon dry basil
1 teaspoon dry thyme

Sauté for about 8 minutes.

Add 1/4 cup white wine.

Simmer for 5 more minutes.

Add 3 cups heavy cream and simmer for 20-30 minutes. Remove from heat.

Puree mixture in blender.

Season with ¼ teaspoon sea salt and 1/8 teaspoon pepper.

Pork Chops and Macaroni Creole

2010-06-01T15:03:00.000-07:00

Pork Chops and Macaroni Creole

Cook 1 cup macaroni; set aside.

Wipe 4 thin loin pork chops with damp paper towel; trim excess fat if needed.

Place chops on foil lined broiler pan, broil on both sides until nicely browned, about 5 minutes per side.

Turn off broiler and set oven to 350 degrees.

Heat 1 Tablespoon oil in a large casserole that can be put on the stovetop and in the oven, sauté 1 cup chopped onion and 1 clove minced garlic, stirring occasionally, until tender, about 5 minutes.

Add a 15 ounce can of diced tomatoes, a 15 ounce can of drained okra,
½ teaspoon dried thyme, 1 crumbled bay leaf, ½ teaspoon salt, and 1/8 teaspoon pepper, mixing well.

Add cooked macaroni to tomato mixture, mix well.

Arrange chops on top and bake, covered, for 40 minutes or until chops are tender.

Almond Energy Bars

2010-05-02T16:30:00.001-07:00

Almond Energy Bars

Lightly grease a square baking pan.

Combine the following and spread over the bottom of the prepared pan:
½ cup softened butter
½ cup brown sugar
½ cup oats
½ cup whole wheat flour
½ cup regular flour
¼ cup wheat germ
The grated rind of one orange.

Combine the following and spread on top of the other mixture:
2 eggs
1 cup slivered almonds
¼ cup raisins
¼ cup brown sugar

Bake at 325 for 35 minutes.

Cool before cutting into squares.

Salmon Cheese Chowder

2010-03-08T11:17:00.001-08:00

Salmon Cheese Chowder

In a 3 quart saucepan, cook 2 shredded carrots and 1/2 cup chopped onion in ¼ cup butter until onion is tender.

Blend in ¼ cup flour.

Slowly, while stirring, add 2 cups milk and 2 cups chicken broth.

Cook and stir until thickened and bubbly.

Stir in 6 ounces cubed salmon and cook about 5 minutes.

Add 1 cup shredded mild cheddar cheese and stir until cheese is melted.

Makes 4 servings.

Sweet-Sour Pork

2010-02-08T15:00:00.001-08:00

Cook rice or noodles to serve this with.

Cut 2 pork loin chops into cubes

Mix ¼ cup flour, ¼ teaspoon salt, and a dash of pepper. Stir pork cubes into the mixture until coated.

Heat 2 Tablespoons olive oil in a skillet (one that has a cover), then cook the pork, turning to brown all sides. Stir in a couple slices of chopped onion to cook with the pork.

Mix 1 ½ cup chicken broth, 1/3 cup catsup, 2 Tablespoons vinegar, 1 Tablespoon brown sugar, ¼ teaspoon salt, and 1 teaspoon Worcestershire sauce.

Cover and simmer until the pork is tender.

Drain a 20 ounce can of pineapple chunks and add just the pineapple to the pork.

Cook 2 cups snap pea pods in a separate pot, and stir into the skillet when tender.

Serve on top of rice or noodles.

Broccoli Cauliflower Pie

2009-12-01T15:33:00.001-08:00

Heat oven to 350 degrees.

Grease pie plate.

Spread 1 bunch fresh chopped broccoli and 1 bunch fresh chopped cauliflower in pan.

Sprinkle with 1 cup shredded cheddar cheese.

Mix 1/2 teaspoon salt, 1 cup buttermilk, 1/2 cup biscuit mix, and 2 eggs
together. Pour into plate.

Bake until knife inserted in center comes out clean, about 30 minutes.

Cool 5 minutes.

Spinach Pie

2009-12-01T15:13:00.000-08:00

Heat oven to 400 degrees.

Grease a 10 x 1 1/2 inch round cake pan.

Spread 1 (10 oz.) package frozen spinach, thawed and drained over the bottom of the pan.

Sprinkle 1 cup shredded Swiss cheese on top of the spinach.

Sprinkle 1/2 cup chopped onions on top of the cheese.

Add chopped ham, if desired, for the next layer.

Using a mixer, mix 1 1/2 cup milk, 3 eggs, 3/4 cup biscuit mix, 1 teaspoon salt, and 1/4 teaspoon pepper until smooth. Pour into plate.

Bake until knife inserted in middle comes out clean, about 30 minutes.

Cool 6 minutes.

Sweet Potato Pie

2009-11-29T06:37:00.000-08:00

Cream 1/2 cup softened butter and 1/2 cup brown sugar together.

Blend in 1 cup cooked and mashed sweet potatoes and 3 eggs.

Add 1/3 cup corn syrup, 1/2 teaspoon salt, 1/3 cup milk, and 1 teaspoon vanilla extract; mix well.

Pour into unbaked pie shell.

Bake at 425 for 10 minutes; reduce heat to 325 and bake 35 to 45 minutes longer or until well set.

Tomato-Pepper Chicken

2009-07-11T15:10:00.000-07:00

Heat 1/4 cup cooking oil in skillet with cover. Coat chicken tenders with flour. Cook chicken over medium heat until light brown, about 20 minutes. Remove from skillet.

Add 2 cups thinly sliced onion rings, 1 small chopped green pepper, and 2 minced cloves garlic to skillet. Cook and stir until tender.

Stir in one 16-ounce can drained whole tomatoes, one 8-ounce can tomato sauce, one 4-ounce can drained mushroom stems and pieces, 1/2 teaspoon salt, and 1/4 teaspoon dried oregano.

Add chicken back to skillet. Cover tightly and simmer until chicken is done, about 30 minutes.

Good served with rice and peas.

Lemon Chicken for Two

2009-04-01T16:12:00.000-07:00

Put 1/8 cup fresh lemon juice in a measuring cup. Add just enough red wine vinegar to make it a pinkish color. Add 4 cloves chopped garlic, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon dried parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Then add enough extra virgin olive oil to double the quantity in the bowl. Mix and set aside, up to 8 hours in advance.

Preheat oven to 375

Preheat an oven-proof skillet on the stove top. Add a little margarine to coat the skillet.

Salt & pepper 6 chicken tenders. Add the chicken to the skillet and brown on both sides.

Remove the chicken. Add the 3 slices chopped onion to the skillet and place the chicken on top of the onion.

Slowly pour the sauce over the chicken, making sure to get a lot of the spices on each piece.

Place the skillet in the oven and roast for 20-25 minutes.

Good with mashed potatoes and peas.

Chicken Vegetable Soup

2009-02-13T09:12:00.000-08:00

Put all ingredients in a large pot or pressure cooker.

6 chicken tenders
2/3 cup barley
7 cups water
2 stalks sliced celery
3 small sliced carrots
1 can diced tomatoes
3 cloves minced garlic
1 Tablespoon soy sauce
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 Tablespoons parsley
1 teaspoon Chicago Steak and Chop Cracked Pepper and Garlic Blend (from UrbanAccents.com)

If using a large pot, bring soup to a boil; reduce heat and simmer for 1 1/4 hours.
If using a pressure cooker, bring soup to a boil; cover and bring to 10 pounds pressure and cook 15 minutes. Allow the cooker to cool naturally before opening it.

Remove the chicken tenders and chop into pieces.

This soup gets better if it sets overnight, so pour it into quart jars and put it in the refrigerator. Heat and serve the next day.

Health Cookies

2008-09-03T07:22:00.001-07:00

Stir together ¾ cup whole wheat flour, ¼ cup wheat germ, ¼ cup dry milk powder, ¾ teaspoon salt, ¼ teaspoon baking powder, and ¼ teaspoon baking soda. Set aside.

In a large mixing bowl, beat together ½ cup margarine, ½ cup peanut butter, and ¾ cup honey. Add 1 egg and 1 teaspoon vanilla. Beat well.

Mix the butter and flour mixtures together. Mix well.

Stir together your choice of 1 cup raisins, 1 cup dried apricots (snipped into small pieces), 1/3 cup sunflower seeds, ½ cup chopped walnuts, and 1/3 cup shredded coconut. (I use raisins, apricots, and walnuts.) Add to the dough. Mix well.

Drop by rounded teaspoonfuls onto ungreased cookie sheet.

Bake in 350 degree oven for 10 minutes. Let cool on baking sheet for a minute, then remove to plates or wire racks to cool completely.

Beans and Spinach Soup

2008-08-19T11:17:00.000-07:00

Put 6 cups chicken or vegetable broth and 1 ten ounce package frozen chopped spinach in a pot over mediumn heat. Simmer until spinach is thawed. Add a can of dark red kidney beans, a can of light red kidney beans, a can of black beans, a can of great Northern beans, a can of pinto beans, and 1/4 cup vegetable oil. (all cans are 15 ounce cans) Season with 1 Tablespoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Simmer about 30 minutes, stirring occasionally.

Candied Sweet Potatoes

2008-07-27T06:33:00.001-07:00

Place sweet potatoes (one per person should be enough) in a large pot and cover with water. Bring to a boil then turn the heat down and simmer until fork tender. Remove the potatoes from the water and let them cool.

While the potatoes are cooking, preheat the oven to 400 degrees and mix ¼ cup margarine, ½ cup orange juice, ½ cup brown sugar, and ¼ teaspoon salt in a small saucepan. Cook over medium heat until margarine is melted and sugar is dissolved.

Peel and slice the potatoes into ½ inch slices. Pour a little of the sauce in the bottom of an oblong baking dish. Place the slices in the baking dish and cover with the rest of the sauce. Make sure you pour slowly over the tops of each slice. Bake for 15 minutes or until juice mixture is bubbly.

This is delicious with pork loin!

Black Bean Soup

2008-07-27T05:59:00.000-07:00

4 cups chicken broth
2 cans black beans rinsed and drained
2 teaspoons chili powder
1 teaspoon cumin
¼ teaspoon garlic salt
½ cup chopped onion
2 carrots, sliced
¼ teaspoon red pepper flakes

Put all ingredients into a large soup pot and bring to a boil. Reduce heat; cover and simmer 1 hour.

Pour about half the soup in a blender. Cover and blend at medium-high speed until smooth. Pour that into a container and blend the rest of the soup. (Don’t blend all the soup at once because steam can build up and cause the lid to come off.)

If desired add 10” Kielbasa, thinly sliced or chopped.

I have canned this soup in pint jars in a pressure cooker 15 minutes at 10 pounds pressure.

Make sure your bread is freshest when you buy it

2008-07-23T08:04:00.000-07:00

Apparently everyone doesn't know that the color on the bread twist ties indicates when the bread was delivered to the store.

Bread is delivered Monday, Tuesday, Thursday, Friday and Saturday. Each day has a different color twist tie. They are:
Monday - Blue
Tuesday - Green
Thursday - Red
Friday - White
Saturday - Yellow
The colors go alphabetically by color Blue - Green - Red - White - Yellow, Monday thru Saturday.

NOTE: I talked with a bread man yesterday (Saturday) and he said Saturday was green! I looked this up and found that each bread manufacturer uses its own color code, so the above will work most of the time, but not always.

Cry Babies

2008-07-11T12:16:00.000-07:00

Cream together 1 cup margarine and 1 cup sugar.

Mix in 1 cup molasses.

Add 1 egg and mix well.

Stir in 1 teaspoon baking soda.

Stir in 1 teaspoon ginger.

Measure 4 cups flour and 1 cup milk, then add them alternating a little flour and a little milk until it is all mixed in.

Drop by teaspoonfuls onto cookie sheet and bake in preheated oven at 350 degrees for 10 minutes.

Lining a cookie sheet with a silicone sheet keeps them from sticking and makes cleanup easy.

From http://whatscookingamerica.net/History/CookieHistory.htm

"Cookies as we know them in America were originally brought to the United States by our English, Scottish, and Dutch immigrants. Earlier names for cookies such as Snickerdoodles and Cry Babies originated with the New England states. Even with its early history, cookies did not become popular until about a hundred years ago.

In earlier American cookbooks, cookies were given no space of their own but were listed at the end of the cake chapter. They were called by such names as "jumbles," "Plunkets," and "Cry Babies." The names were extremely puzzling and whimsical. New England cooks seem to have had a penchant for giving odd names to their dishes, apparently for no other reason than the fun of saying them."

Bananas

2008-07-11T12:10:00.000-07:00

I read that bananas will not ripen as fast if you separate them from the stem. I tried it and it works. I pull the bananas apart and lay them on the counter with about an inch between them.

Brownies and Icing

2008-07-07T19:34:00.000-07:00

Brownies
This is the recipe for brownies that my mother made when I was a child.

Heat oven to 350 degrees.

Grease a square pan with cooking oil.

Melt 2 squares unsweetened baking chocolate and 1/3 cup margarine in the microwave in a medium sized glass bowl.

Add 1 cup sugar and 2 eggs and mix well.

Stir in ½ teaspoon baking powder and ½ teaspoon salt.

Stir in ¾ cup flour.

Add ½ cup nuts if desired.

Pour batter into prepared pan.

Bake 30 – 35 minutes or until top has dull crust and a slight imprint remains when touched lightly.

Frost with Chocolate Icing if desired.

Cool and cut into squares.

Chocolate Icing

Melt 1 Tablespoon margarine and 1 square unsweetened chocolate in the microwave in a small glass bowl.

Blend in 1 ½ Tablespoon water.

Beat in 1 cup confectioners’ sugar.

Makes enough for a square pan

Make your own Picante Sauce

2008-06-29T10:59:00.000-07:00

10 3/4 oz. can tomato puree
2 Tablespoons white vinegar
1/3 cups onion, chopped fine
3 jalapeno peppers, chopped fine
1/2 teaspoon salt
1/2 teaspoon dried minced garlic
1 1/4 cup water

Mix all ingredients together and place in a saucepan. Bring
to a boil, and then simmer until the desired thickness is achieved. The amount of jalapenos can be altered to your taste.

Can’t stop eating these Rolls!!

2008-06-13T16:20:00.001-07:00

These rolls are very close to the ones we used to get in the school cafeteria.

In a glass measuring cup, heat 1 cup water in the microwave on High 1 minute.
Stir in ¼ cup sugar.
Sprinkle 1 envelope yeast on top and let stand 10 minutes.

In a cup or bowl, mix 1 egg with 1 Tablespoon plus 1 teaspoon canned evaporated milk, and ½ teaspoon salt.

In another cup, melt 2 Tablespoons margarine 30 seconds on High in the microwave.

Measure 3 ½ cups all-purpose flour.

Put the ingredients in a bread machine in this order – yeast mixture, egg mixture, margarine, and flour.

Set the bread machine to the dough cycle.

Melt 2 Tablespoons margarine in a cup in the microwave 30 seconds on high.

When the machine stops, dump the dough on the counter and pour the melted margarine and 1 teaspoon sugar over dough.

Knead dough about 3 minutes – your hands will get very messy, but the end result is worth it.

Form the dough into a rectangle about the size to fit a 9 x 13 baking dish.

Let the dough rest for 5 minutes.

Using a pizza cutter, cut the dough into 30 pieces. Roll each piece into a ball and place in the baking dish.

Let rise until double in size. (set the oven to preheat while they are rising)

Bake 12 minutes or until golden brown in a 400 degree oven.

Homemade Chocolate Syrup

2008-05-30T11:02:00.000-07:00

Great to make hot fudge sundaes, mix with vanilla ice cream to make chocolate ice cream, use for making milkshakes, etc.

In a 1 quart casserole, combine ½ cup sugar, 1 Tablespoon baking cocoa, 2 ½ teaspoons cornstarch, and ½ cup water until smooth.

Cover and microwave on high for 4 minutes or until the mixture boils, stirring twice.

Stir in 2 Tablespoons butter or margarine and ½ teaspoon vanilla extract until blended.

Lentil Soup

2008-03-24T15:19:00.001-07:00

Put all ingredients in a large soup pot. Simmer until carrots and lentils are tender.

7 cups chicken broth
1 cup lentils
2 carrots, sliced
2 celery, sliced
½ cup chopped onion
10” Kielbasa sausage, sliced
2 teaspoons dried basil or 2 Tablespoons fresh basil
¼ teaspoon pepper

Sweet and Sour Pork

2008-02-23T07:15:00.001-08:00

In medium bowl, toss 3 pork chops cut into cubes with 1 beaten egg.

In a gallon resealable food storage plastic bag, place ¾ cup biscuit mix, ½ teaspoon salt, and 1/8 teaspoon pepper. Seal the bag and shake to mix.

Drain excess egg from pork; place pork cubes in the plastic bag; seal and shake to coat the pork.

In a nonstick skillet, heat ½ cup vegetable oil over medium heat. Place pork in a single layer in the skillet. Cook 6 to 8 minutes, turning occasionally, until brown and crispy and no longer pink in the center. Drain on paper towels. Cover to keep warm.

Reserve 1 Tablespoon oil in skillet; discard remaining oil. Add 1 ½ cups frozen bell pepper and onion stir-fry and 1 8 oz. can pineapple chucks (drained). Cook over medium-high heat 2 to 3 minutes, stirring frequently, until vegetables are as tender as you like them.

Stir in 1 jar (11 ½ oz) Kraft ® sweet and sour sauce.

Stir in the pork cubes.

Heat to boiling.

Serve over rice.

Fiasco in the Kitchen

2008-02-13T11:19:00.000-08:00

I am not a new cook, but I sure did act like one today! I had promised Mom I would bring her a heart-shaped red velvet cake for Valentine's Day when we visit her tomorrow. She and Dad were married on Valentine's Day and I didn't want her to spend the day alone, so my husband and I are celebrating the day of love with her. Anyway, everything was going fine until I followed the directions by putting my mixer on "medium speed" to beat the butter and sugar. My mixer must be more powerful than the one they used as butter and sugar went flying everywhere. I lowered the speed and things were humming along until it came time to "beat in eggs, 1 at a time." In my cracking and adding the four eggs, I almost cracked an egg in the trashcan and put the shell in the bowl! I caught myself in time, but bumped the edge of the mixer and dropped the egg on the countertop. Since the counter was clean (except for speckles of butter and sugar), I stopped the mixer, lifted the beaters, and got the bowl out to scoop the egg into it. Things were humming along again and I had added the milk, sour cream, food color, and vanilla so the batter was a brilliant red. The next step was to add the flour mixture. That brought a new flurry of stuff flying all over the kitchen and up my nose. I was using a spoon to scrape the sides of the bowl so all of the flour would get mixed in, when I dropped the spoon in! What a clatter a mixer makes when it is trying to mix a spoon into the batter! I stopped the mixer and got another spoon to fish out the first one, getting red batter on my fingers in doing it. I changed my mind and decided to just stir the flour in by hand and forget the mixer especially since the directions say "do not overbeat." That cake is finally in the oven, but I still have to make the icing. Let's hope I do better with it.

Pork Chop Dinner

2008-02-12T09:28:00.000-08:00

Get the potatoes in the oven about 1 1/2 hours before you plan to eat. Start fix the carrots about 45 minutes beforehand. They can stay on the stove on warm while you cook the pork chops. Put the saltines in a zipper type bag and crush with a rolling pin. Give yourself about a half hour to fix the chops.

Breaded Pork Chops
Mix ½ biscuit mix, 12 crushed saltine crackers, 1 teaspoon salt, and ¼ teaspoon pepper in a wide bowl. Mix 1 egg and 2 Tablespoons water in another wide bowl. Dip boneless pork loin chops into the egg mixture, then coat with the biscuit mixture. Spray a skillet with cooking spray; heat over medium-high heat. Cook chops in skillet 8 to 10 minutes, turning once, until done. If the chops brown before cooking throughout, put a lid on until they are done. The coating will coat about 8 chops.

Roasted Red Potatoes
Heat oven to 350 degrees. Wash then cut small red potatoes into halves or quarters so they are all about 2" pieces. Put them in an ungreased baking pan with the cut sides up. Drizzle olive oil over the top of the potatoes. Sprinkle chopped fresh or dried rosemary leaves and sliced green onions over the potatoes. Bake uncovered about 1 hour and 15 minutes, stirring occasionally, until potatoes are tender.

Glazed Carrots
Peel and slice carrots, using one per person plus one for the pot. In small saucepan with lid, cook carrots covered, in small amount of boiling salted water 10 to 15 minutes until tender. Drain and reserve 2 teaspoons liquid. Mix ¼ cup sugar, 1 Tablespoon margarine, and reserved carrot liquid until blended, then stir into the cooked carrots. (This amount will glaze about 4 carrots; double the recipe if you are using more or half it for less.) Heat 8 to 10 minutes until glazed and as tender as you like them.

Chicken Quesadillas

2008-02-10T10:38:00.000-08:00

Spray one side of tortillas with cooking spray. Place the sprayed side down on a baking sheet. Sprinkle half of the tortilla with chopped, cooked chicken and your choice of cheese (muenster is delicious). Fold the other half over. Make as many as you need. Place the baking sheet in a 350 degree oven until the cheese melts.

You can also spread one tortilla with chicken and cheese, top with another tortilla, spray the top with oil, bake, and cut into wedges.

Rub the oil all the way to the edges of the tortilla so the edge doesn't get hard.

If you prefer, you can cook these on a griddle over low heat.

Salmon Stew

2008-01-26T17:15:00.000-08:00

Put one can diced tomatoes with basil, garlic, and oregano; one 8 ounce can tomato sauce, 1 cup water (I measure it in the tomato sauce can and wash out the can with it), 1 bottle of clam juice, and ¼ teaspoon pepper in a large pot. Bring to a boil.

Add frozen, fresh, or canned (drained) vegetables of your choice and simmer until the vegetables are as tender as you like them. Use squash, zucchini, beans, carrots, onion, peppers, corn, or any of your favorites.

Cut salmon steaks into chunks then add to the broth and simmer 10 – 15 minutes more or until fish is cooked.

If you are not a salmon lover, try this with another fish or just eat it as a vegetable stew.

Sweet Spiced Fruit

2008-01-26T17:00:00.000-08:00

Sweet Spiced Fruit

Heat oven to 325 degrees.

Drain one 15 ounce can of peach halves, one 15 ounce can of pear halves, one small jar of maraschino cherries, and one 20 ounce can of pineapple chunks.

Layer the fruit in a 2 quart casserole.

Melt 1/3 cup margarine in a saucepan over low heat. Add ¾ cup brown sugar and ¼ teaspoon curry powder. Pour over fruit.

Bake, uncovered, for one hour.

Adapted from "Fire Dragon Spiced Fruit" in The Nancy Drew Cookbook by Carolyn Keene.

Serve warm as a dessert.

Easy and Fast Fiesta Soup

2008-01-19T07:32:00.000-08:00

Put one can diced tomatoes, one can diced tomatoes with green chilies, 1 can drained whole kernel corn, and 2 cans rinsed and drained black beans in a casserole. Season with salt to taste. Microwave until heated through. Serve with shredded cheese, sour cream, cornbread, or corn chips. Add a little water if you wish to have more broth.

Note: all can sizes are 10 – 15 ounces.

Rosemary-Garlic French Bread

2008-01-18T15:28:00.000-08:00

Heat oven to 350. Place frozen or homemade French bread dough on cookie sheet.

Using a serrated knife, cut several slits partway through the bread spacing each about an inch apart.

In a bowl, mix 3 Tablespoons Extra Virgin olive oil, 1 teaspoon finely crushed dried rosemary leaves, and 1/2 teaspoon garlic powder.

Brush the oil mixture over and into the slits of the bread.

Bake 25 to 30 minutes.

Sprinkle with cheese the last couple minutes of baking, if desired.

Easy Taco Pie

2008-01-14T15:48:00.000-08:00

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 envelope (1.25 ounces) taco seasoning mix
1 can (4.5 ounces) chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup biscuit mix
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)

1. Heat oven to 400ºF. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.
2. Stir milk, eggs and biscuit mix until blended. Pour into pie plate.
3. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream. Top it like a taco with shredded lettuce, chopped tomatoes, and sliced green onions if you wish!

Seafood Pie

2008-01-10T19:03:00.000-08:00

1 package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained,
or 1 package (5 ounces) frozen cooked salad shrimp, thawed and drained
or a 6-ounce can of crabmeat, drained and cartilage removed
or a 4-ounce can of shrimp, well rinsed and drained,
or a 6-ounce can of tuna, drained

1 cup shredded sharp natural Cheddar cheese (4 ounces)
1 package (3 ounces) cream cheese, cut into 1/4-inch cubes
1/4 cup sliced green onion
1/4 cup red or green peppers chopped and sautéed in butter til tender
1/2 cup biscuit mix
1 cup milk
1/2 teaspoon salt
2 eggs

1. Heat oven to 400°F. Grease a 9” pie plate. Sprinkle meat, cheeses, onions and peppers in pie plate.
2. Stir remaining ingredients in bowl with fork until blended. Pour into pie plate.
3. Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Easy Cubed Steak

2008-01-10T19:00:00.000-08:00

Buy a small package of cube steak that has at least two steaks in it. If there are more, wrap them individually in plastic wrap and freeze them.

Melt a pat of margarine in a large skillet and cooked some onions slices separated into rings. As the onions get tender, push them to the outside of the pan.

Add more margarine if needed to cook the steaks.

Mix 1 cup flour, 1/4 teaspoon garlic salt, and 1/4 teaspoon pepper in a zipper bag or a bowl. Coat the steaks with the mixture by shaking them in the bag one at a time or rolling them in the bowl.

Cook the steaks in the heated skillet 6 to 8 minutes per side.

Serve smothered with onions and with steak sauce. Leftover steak makes a good sandwich the next day.

Shrimp and Onion Soup

2008-01-01T09:15:00.000-08:00

In a large saucepan over medium heat, combine 1 finely chopped onion and ¼ cup chicken broth. Bring to a boil, reduce heat and simmer covered until onion is tender, about 5 minutes.

Add 12 ounces peeled and deveined fresh or thawed frozen medium shrimp, ½ teaspoon salt, 1/8 teaspoon cayenne pepper, and cook until shrimp are pink and opaque, about 3 minutes.

Add 1 ¾ cups low-fat milk, 1 cup half-and-half, and cook over medium heat, stirring often, until heated through.

Garlicky Peppers and Shrimp

2007-12-28T14:59:00.000-08:00

Cook one 9 ounce package refrigerated spinach fettuccine or an 8 ounce box of dried spinach fettuccine according to package directions; drain and return to pan. Toss with 2 Tablespoons olive oil. Keep warm.

Meanwhile, in skillet heat 2 Tablespoons olive oil over medium-high heat. Stir in 3 red, green, or yellow sweet peppers that have been seeded and sliced, 2 medium onions that have been cut in thin wedges, and 4 cloves garlic that have been thinly sliced. Stir-fry until crisp tender or the way you like them.

Add 1 pound of peeled and deveined medium shrimp and 1/8 teaspoon cayenne pepper.

Cook 2 to 3 minutes more or until shrimp are opaque, stirring occasionally.

Serve over pasta.

Makes 4 servings.

Try adding some sweet/sour sauce so it has a sauce to coat the noodles.

Great with a tossed salad.

Pasta with Bolognese Sauce

2007-12-20T16:37:00.000-08:00

In a large cook pot, cook 12 ounces sweet Italian sausage, 1 cup chopped onion, ½ cup chopped green pepper, ¼ cup chopped celery, and 2 cloves minced garlic till meat is brown and onion is tender. Drain fat.

Carefully stir in:
4 cups chopped, peeled tomatoes or undrained canned tomatoes,
One 6 ounce can tomato paste,
¼ cup red wine,
2 tablespoons snipped fresh parsley,
1 Tablespoon snipped fresh basil or 1 teaspoon dried basil,
2 teaspoons snipped fresh marjoram or ½ teaspoon dried marjoram, 1 teaspoon sugar,
½ teaspoon salt, and
¼ teaspoon pepper.

Bring to boiling; reduce heat.

Cover; simmer 30 minutes.

Uncover; simmer 10 to 15 minutes more or to desired consistency, stirring occasionally.

Stir in ¾ cup whipping cream; heat through.

Meanwhile, cook spaghetti for 10 to 12 minutes or till tender but still firm. Drain well. Serve sauce over spaghetti.

Bread Machine Fresh Herb Bread

2007-11-11T15:27:00.000-08:00

Bread Machine Fresh Herb Bread

1 cup plus 2 tablespoons water
2 Tablespoons margarine, softened
3 cups bread flour
2 teaspoon chopped fresh sage, or 1/2 teaspoon dried sage
1 Tablespoon chopped fresh basil, or 1 teaspoon dried basil
1 Tablespoon chopped fresh oregano, or 1 teaspoon dried oregano
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
¼ cup chopped fresh parsley, or 1/8 cup dried parsley
3 Tablespoons instant dry milk
2 Tablespoons sugar
1 teaspoon salt
1 ½ teaspoons yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Most of them say to put the liquid ingredients in first, then the dry ingredients, and make a well in the center to put the yeast in last.

Select Basic/White cycle. Use Medium or Light crust. Remove baked bread to cool on rack.

Bread machines with a bread pan capacity of 9 cups or larger work best for this recipe.

Pecan Bars

2007-11-10T09:55:00.001-08:00

Pecan Bars

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

In large bowl, stir 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix,
(or make your own with 1 ½ cup sugar, ½ teaspoon baking powder, 1 teaspoon baking soda, and 2 ¾ cup flour) 10 Tablespoons melted margarine, and 1 egg until soft dough forms.

Press dough in bottom of pan. Bake 20 minutes.

Meanwhile, in medium bowl, stir 1 cup dark brown sugar, 2 Tablespoons flour, 1/2 teaspoon baking powder, ½ teaspoon salt, ½ teaspoon vanilla, 2 eggs, and 1 ½ cups chopped pecans. Mix until will blended. Pour over hot crust.

Bake 15 minutes or until center is set. Cool completely, about 2 hours. Cut into bars and store covered in refrigerator or wrap individually and freeze.

Honey Mustard Chicken with Snap Peas

2007-11-07T05:48:00.001-08:00

Honey Mustard Chicken with Snap Peas

Place chicken tenders in shallow glass or plastic dish. Mix 1/3 cup Dijon Mustard and ¼ cup honey and pour over chicken turning to coat evenly. Cover dish and let stand 10 minutes at room temperature.

Spray a skillet with lid with cooking spray; heat over medium heat. Drain most of marinade from meat. Cook meat in skillet, turning once, until brown.

Add sliced carrots, lifting meat to place carrots on bottom of skillet. Add sugar snap peas. Cover and simmer until carrots are tender and meat is no longer pink in center.

Note: There are no measurements to this recipe; just add enough meat and vegetables for the number of people you are cooking for. Allow 2 to 3 chicken tenders per person.

This works well cooked in an electric skillet. We enjoy it served with yellow rice and herb bread. Pound cake covered with peaches makes a great dessert.

Broiled Lamb Chops

2007-11-04T18:28:00.001-08:00

Broiled Lamb Chops

Allow ½ to ¾ pound chops for a serving.

Set oven to “broil.”

Place chops on broiler rack in broiler pan, having top surface of meat about 2” from heat.

Broil until top side are brown (6 minutes per side for medium 1” thick chops; 7 minutes per side for well done)

Season broiled side with salt and pepper. Turn chops.

Brown other side; season with salt and pepper.

Turn only once! Serve immediately.

Potatoes Anna

2007-11-04T18:21:00.000-08:00

Potatoes Anna

Melt 2 Tablespoons margarine in a skillet.

Arrange thinly sliced raw potatoes in 2 or 3 layers; sprinkle each layer with salt and pepper and dot with margarine.

Cover; steam 15 minutes.

Uncover; continue cooking until tender and crispy brown on the bottom.

Invert on serving plate.

Glazed Carrots

2007-11-04T18:11:00.001-08:00

Glazed Carrots

Peel 4 medium carrots and slice lengthwise.

In small saucepan with lid, cook, covered, in small amount of boiling salted water 10 to 15 minutes until tender.

Drain and reserve 2 teaspoons liquid.

In skillet, heat ¼ cup sugar, 1 Tablespoon margarine, and reserved carrot liquid until blended.

Add carrots to skillet and heat 8 to 10 minutes until glazed and lightly browned.

Baked Apples

2007-11-04T18:06:00.001-08:00

Baked Apples

Heat over to 350 degrees.

Wash and core apples. (Rome Beauty, Jonathan, Granny Smith, or other baking apples are best.)

Pare upper half of apples.

Place apples in baking dish; fill center of each apple with 1 to 2 Tablespoons brown sugar, 1 teaspoon margarine, and 1/8 teaspoon cinnamon.

Cover bottom of pan with water about ¼” deep.

Bake uncovered 45 to 60 minutes or until tender when pierced with fork.

Autumn Soup

2007-11-04T18:00:00.000-08:00

Autumn Soup

Brown ½ pound ground sirloin slowly in a little hot cooking oil in a cookpot.

Add ½ cup chopped onion and cook 5 minutes more.

Add 2 cups water, ¾ cup cut-up celery, ¾ cup cut-cup potatoes, 1 teaspoon salt, ¼ teaspoon pepper, and a pinch of basil. Mix loosening the brown crustiness from the bottom of the pot.

Bring to a boil; cover, then simmer 20 minutes.

Add 3 fresh tomatoes and simmer 10 minutes longer. Add more water if necessary.

Makes 2 generous servings.

Barbecued Meat Balls

2007-11-04T17:26:00.001-08:00

Barbecued Meat Balls

Combine ½ pound ground sirloin with ½ teaspoon salt and some pepper.

Shape into small balls the size of a walnut.

Brown in 1 Tablespoon margarine or cooking oil.

For the sauce:

Mix ¼ cup catsup, 1 Tablespoon sugar, 1 Tablespoon Worcestershire sauce, and 1 teaspoon mustard together.

When meatballs are browned, pour the sauce over them. Add a little water and cook until sauce thickens and coats the meat.

Serve with noodles or rice.

California Potatoes

2007-11-04T17:21:00.001-08:00

California Potatoes

Cook 2 cups diced potatoes in 1 cup salted water.

When just done, there should be very little liquid. Don’t pour it off.

Add 2 Tablespoons cream and 2 Tablespoons margarine.

Season with salt and pepper.

Toss over very low heat until potatoes are coated with cream and margarine.

Shrimp Sizzle

2007-11-04T17:17:00.001-08:00

Shrimp Sizzle

Peel and clean 1 pound fresh shrimp.

Arrange shrimp closely together in a circle in a pie pan. Tuck them in the pan, curve to curve.

Melt 2 Tablespoons margarine. Add 3 Tablespoons lemon juice. Pour over shrimp.
Season with salt and pepper.

Broil under moderate heat until shrimp turn pink and the fat sizzles.

Serve on toast or rice.

Corned Beef Hash Patties with Sauce

2007-11-04T13:54:00.000-08:00

Corned Beef Hash Patties with Sauce

Mash ½ can corned beef hash.

Add 1 beaten egg, some chopped onion, and 1 ½ teaspoons prepared horseradish.

Season with salt and pepper and mix well.

Shape into 2 patties.

Roll them in flour.

Saute quickly on both sides in hot cooking oil.

Drain on paper towels and serve with this sauce:

Sauce

Mix ½ cup chili sauce, 1 ½ teaspoons grated onion, ½ teaspoon Worchestershire sauce, a dash of Tabasco sauce, and 1 Tablespoon sour cream.

Use the other half can of hash in skillet corned beef hash supper (on page 140 of Patty’s Pantry cookbook.)

Double the recipe and use the entire can of hash for four people.

Green Beans Oregano

2007-11-04T13:45:00.000-08:00

Green Beans Oregano

Drain a can of French-style green beans. Put beans in a casserole dish.

Add a can of drained whole white onions if desired.

Sprinkle vegetables lightly with oregano, salt, and pepper.

Pour 3 Tablespoons cream over the vegetables.

Sprinkle with grated Parmesan cheese.

Bake 20 minutes at 375 degrees.

Hamburger Heaven

2007-11-04T11:17:00.001-08:00

Hamburger Heaven

Brown ½ pound ground sirloin and some chopped onion in 1 Tablespoon margarine. If you are using ground chuck, you won't need to add the margarine, but drain the fat before continuing.

Add 1 ¼ cups canned tomatoes, ¼ cup chopped celery or ¼ teaspoon celery flakes, ¾ teaspoon salt, 1/8 teaspoon pepper, a pinch of basil, a pinch of marjoram, and about 1/3 cup of noodles (macaroni or flat noodles).

Cover and simmer slowly until noodles are tender – about 30 minutes at slow simmering. Stir occasionally.

This should be quite saucy when done but not too thick.

Half the recipe for one serving unless you want leftovers another day.

This is good served with Baking Powder Biscuits and French Style green beans.

Testing for doneness of steaks

2007-11-04T11:01:00.000-08:00

To test for desired doneness, press down on a steak with tongs. Compare the "spring back" to a test on your own hand to determine rare, medium, or well done.

Rare: Hold your hand open; gently press on the fleshy part of your hand between the thumb and index finger. It should feel soft and bouncy.

Medium: Bring the tips of your index finger and thumb together. It should have a little give, but springy.

Well done: Make a loose fist. The fleshy part should feel quite firm.

Meatball Stew

2007-11-04T10:58:00.000-08:00

Meatball Stew

Soften 2 slices stale bread in ½ cup hot milk.

Add 1 beaten egg and mix into ½ lb ground sirloin.

Season with 1 Tablespoon minced onion, salt and pepper to taste.

Form into small balls about the size of a walnut.

Dust with flour and brown on all sides in a little hot cooking oil.

Add 1 cup canned tomatoes, ½ teaspoon Worcestershire sauce, 1/2 cup diced potatoes, 2 sliced carrots, and some chopped onion.

Season vegetables with salt and pepper and simmer with meatballs until vegetables are tender – about 30 minutes.

Half this recipe if you are cooking for one, or eat the leftovers the next day.

Curried Chicken Salad

2007-11-04T10:48:00.001-08:00

Curried Chicken Salad

Mix together 1 cup diced cooked chicken, ½ cup diced celery or a pinch of celery flakes, and 2 chopped hard-cooked eggs.

Season with salt.

Blend 1 Tablespoon curry powder with 1 Tablespoon vinegar. Add to ½ cup mayonnaise. Stir in 1 teaspoon finely chopped onion.

Combine the meat and sauce. Chill awhile in refrigerator for best flavor.

Hot Crab Salad

2007-11-04T10:42:00.001-08:00

Hot Crab Salad

Pick over a ½ lb can of crab meat, removing any bits of bone.

Add 2 Tablespoons mayonnaise, 1/4 cup minced green pepper, and 1 teaspoon finely chopped onion.

Season with ¼ teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon mustard, and 1 teaspoon Worcestershire sauce.

Heap in a shallow dish and bake in a 450 degree oven until brown.

Curried Meat Balls

2007-11-04T10:34:00.000-08:00

Curried Meat Balls

Add 1 Tablespoon margarine to 1/2 lb. ground beef.

Soak 2 Tablespoons dry bread crumbs in 6 Tablespoons milk. Add 2 Tablespoon chopped onion, 1/2 teaspoon salt, 1 teaspoon curry powder, and a pinch pepper. Add to beef.

Shape meat into small balls the size of a walnut. Fry on all sides in 2 Tablespoons oil. Remove from pan.

Make a thin gravy from pan drippings by adding 3 Tablespoons flour, 2 cups water, ½ teaspoon salt, a dash of pepper, and an extra dash of curry powder.

Add 1 bouillon cube for flavor if desired.

Cook until thickened.

Reheat meatballs in gravy.

Serve over noodles or rice.

Half this recipe if you are cooking for one, or eat the leftovers the next day.

Baking Powder Biscuits

2007-11-04T10:18:00.000-08:00

Baking Powder Biscuits

Mix 1 cup flour, ¼ teaspoon salt, and 1 ½ teaspoons baking powder.

Cut in 2 Tablespoons margarine with the pastry blender or two knives until it looks like crumbs.

Make a well in mixture with a spoon and add 6 tablespoons milk. Mix lightly with a fork.

Fold dough over gently a couple of times on floured surface just to shape and smooth dough.

Pat or roll ½ inch thick.

Cut with a biscuit cutter or a glass dipped in flour.

Place 2 inches apart on a greased or nonstick baking sheet.

Bake in 450 degree oven for 12 to 15 minutes.

Makes 4 to 6 biscuits depending on how big you make them.

Fried Pork Chops

2007-10-30T04:10:00.000-07:00

Fried Pork Chops

Put 2 Tablespoons of margarine in an electric skillet.

Set the control at 370 degrees.

Wash pork chops and pat dry with paper towels.

Place the chops in the frying pan and brown for 5-8 minutes on one side; turn over and cook the other side 5-8 minutes.

Turn the temperature down to 230 degrees; add ½ cup water; place lid on pan and keep the vent closed. Cook another 5-8 minutes.

Good served with yellow rice and peas.

Salmon Baked in Foil

2007-10-30T03:06:00.000-07:00

Salmon Baked in Foil

Preheat the oven 400 degrees.

In a medium bowl, mix 2 Tablespoons olive oil, 1 Tablespoons lemon juice, 1 1/2 teaspoons chopped fresh or ¾ teaspoon dried oregano, 1/4 teaspoon dried thyme, 1/4 teaspoon salt, and ¼ teaspoon pepper.

Tear off sheets of aluminum foil large enough to wrap each piece of salmon individually. The above mixture of spices is enough for two servings. Double it if you need more.

In the center of each sheet of aluminum foil, spoon some of the spice mixture. Place a salmon fillet atop each sheet of foil and turn to coat with oil. Spoon the spice mixture over the salmon. Fold the sides of the foil over the fish, covering completely, and seal the packets closed.

Place the foil packets on a baking sheet. (The salmon packets can be prepared up to this point 6 hours ahead. Refrigerate until ready to bake.)

Bake until the salmon is just cooked through, about 25 minutes. Using a spatula, transfer the foil packets to plates to serve. Or, unwrap and place the fish on each plate before serving.

Garlic-Rosemary French Dinner Rolls

2007-10-24T20:10:00.000-07:00

Heat oven to 425; place 1 package Oven Baked frozen crusty French dinner rolls on ungreased baking sheet; bake rolls 4 minutes.

Meanwhile, in a small bowl or measuring cup, mix 3 Tablespoons olive oil, 1 teaspoon finely crushed dried rosemary leaves, and ½ tsp garlic powder. Remove rolls from oven. With a serrated knife, carefully cut X shape in each roll, cutting about halfway through. Generously brush oil mixture over and into each roll. Sprinkle with shredded Parmesan cheese.

Bake 2 to 3 minutes longer or until golden brown. Serve warm.

Peach Melba

2007-10-20T12:44:00.001-07:00

Make some Raspberry Sauce by taking raspberry jam and adding a little water to make it a syrup consistency. Heat it in the microwave if you want it warm.

Put some peach pie filling in a small dish. Add a few scoops of vanilla ice cream. Top with the Raspberry Sauce.

Summer Squash Saute

2007-10-08T07:29:00.000-07:00

Summer Squash Saute

Heat 1 teaspoon olive oil in a skillet (an electric skillet works great).

Add ½ cup chopped onion and 1 clove finely chopped garlic. Cook until onion is tender.

Stir in 3 yellow crookneck squash cut in cubes.

Add 1 Tablespoon balsamic vinegar or white vinegar.

Cook until squash is as tender as you like it.

Stir in 2 chopped tomatoes, a dash of pepper, and 1/8 teaspoon salt; and cook until tomatoes are heated through.

This recipe makes about 4 servings and is easy to adjust for cooking for more or fewer people.

For one serving, use 1/8 cup onion, ¼ clove garlic or just use a pinch of garlic powder, 1 squash, 1 teaspoon vinegar, ½ tomato, and a shake of salt and pepper.

I served this with stuffed green peppers and they were great together.

Honey Mustard Mozzarella Chicken

2007-10-03T16:30:00.000-07:00

Preheat oven to 375 degrees.

Mix 1/3 cup honey with 1/4 cup mustard.

Place 6 -8 chicken tenders in a shallow baking dish and drizzle evenly with honey/mustard mix.

Sprinkle with lemon pepper.

Bake 25 minutes

Sprinkle with shredded mozzarella cheese and bake 10 more minutes or until cheese is melted.

Peanut Butter Candy with Chocolate Icing

2007-08-31T17:56:00.001-07:00

Peanut Butter Candy with Chocolate Icing

Combine 1 ½ cups smooth peanut butter, 1 ¾ cups brown sugar, 1 ¾ cups confectioners’ sugar, and ¼ to ½ cup melted butter.

Note: when using a thick peanut butter, it may be necessary to use up to ½ cup of the butter to hold ingredients together. Use the smaller measure with thinner peanut butter. For best results, mix the melted butter in last and a little at a time until you get a fairly firm ball of dough.

Spread a 9 x 13 x 2 inch baking dish with butter. Spread the peanut butter mixture in the pan.

Place 1 cup of milk chocolate chips and ¼ cup butter in a small microwaveable pot with a lid. Cover and microwave about 2 minutes then stir until creamy and smooth. Spread over peanut butter mixture.

Cool and cut into 24 squares.

Laundry

2007-08-23T11:45:00.000-07:00

Laundry day is easier when others in the house are expected to bring their laundry to the laundry room and sort whites from colors. I have three plastic kitchen garbage cans lined up across from the washer and dryer. Anyone who wants their clothes washed had better put them in the bins! The blue one is for darks, the yellow one for light colors, and the white one for whites. Children can learn to this at a young age. It sure is a help to the one who does the laundry for the household. It is also helpful for the child who leaves home to go to college as they already know how to sort their clothes. It doesn't hurt to let them help load, unload, fold, and run the machines while they are young, too.

Fish seasoning

2007-08-20T06:45:00.001-07:00

If you like a milder seasoning on your fish rather than the Blackened, try this:

Mix 1 Tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon cumin.

Mix the seasonings with 2 sticks of melted margarine and dredge the fish before grilling or broiling. See Fish-Blackened for more suggestions.

Fish - Blackened

2007-08-20T06:34:00.000-07:00

Whether you catch your own fish or buy it at the local market, you can make some that tastes yummy with spices from your kitchen.

For Blackened Fish, mix 1 teaspoon cayenne (red) pepper, 1 teaspoon black pepper, 1 teaspoon rosemary, 1/2 teaspoon tarragon, 1 1/2 Tablespoons paprika, 1 teaspoon salt, 1 teaspoon onion salt, and 1 teaspoon garlic powder.

For about 3 pounds of fish, mix the seasonings with 2 stickls of melted margarine; dip the fish in the mixture, then put on a hot grill. It doesn't take long to grill fish. Turn in once. Expect maybe 5 to 7 minutes per side unless it is a thick fillet. Cook until the fish flakes easily.

To cook two pieces of fish, divide the seasoning mixture equally into 4 zipper bags. Use 4 Tablespoons of margarine and one bag of seasonings; save the other bags for another time. If you have company and want to cook 4 pieces of fish, open two bags and use one stick of margarine.

Puff Pillow Buns

2007-08-16T08:51:00.000-07:00

Puff Pillow Buns

1. Soften 1 package active dry yeast in ¼ cup water heated to between 105 and 115 degrees.

2. Pour ½ scalded milk (heat to 150 degrees by a candy thermometer) over 1/3 cup butter or margarine in a mixing bowl. Add ¼ cup sugar and 1 teaspoon salt. Stir until the butter melts. Set aside to cool until it is lukewarm.

3. Beat 2 eggs with a fork and stir into milk mixture.

4. Grate 1 teaspoon lemon peel and add it and 1 cup flour to the mixture. Beat well, then stir in the softened yeast.

5. Add 2 cups flour, mixing well.

6. Cover the bowl with a damp cloth and refrigerate dough at least 4 hours or overnight.

7. Set 6 ounces cream cheese out to soften.

8. When cream cheese is ready, stir in 1 Tablespoon sugar, 1 slightly beaten egg yolk (reserve the egg white in a small bowl), and ½ teaspoon vanilla. This is the filling.

9. Work with ¼ of the dough at a time. You can leave the rest in the refrigerator to bake another day. On generously floured surface, roll each portion into a 12 x 8 rectangle. Cut into six 4” squares (I use a pizza cutter!)

10. Place about ½ Tablespoon of the filling in the center of each square; bring opposite corners to the center pinching to seal.

11. Place two inches apart on a greased baking sheet (or line the baking sheet with a silicone cover). Brush each bun with slightly beaten egg white.

12. Let rise uncovered in a warm place till half again as large (not double), about 20 to 30 minutes.

13. Bake in 400 degree oven for 10 minutes. Serve hot.

Makes 24

Grilled Chicken with Herbs

2007-08-15T08:06:00.000-07:00

1. In a blender combine the 2 tablespoons chopped fresh parsley, 2 teaspoons minced fresh rosemary, 2 teaspoons chopped fresh thyme, 1 teaspoon dried sage, 3 cloves minced garlic, 1/4 cup olive oil, ½ cup balsamic vinegar, and salt and pepper to taste. Blend together. Place 1 1/2 pounds skinless, boneless chicken breasts in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
2. Preheat grill to medium high heat OR set oven to broil.
3. Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Grandmother's Fruit Cake

2007-08-14T17:13:00.000-07:00

I have had fun looking through my cookbooks the last few days and entering them in an online catalog at http://www.librarything.com/. I came across a 1922 first edition of Good Housekeeping's Book of Menus, Recipes, and Household Discoveries. Inside the book was a folded up section of a newspaper dated December 2, 1938. The piece that was torn out and put in the cookbook was this:

"Grandmother's Fruit Cake
One pound butter, one pound sugar, one pound flour, one dozen eggs, two glasses brandy, two glasses sherry wine, two pounds raisins (seeded and cut up), two pounds currants (dried and picked), one pound citron (finely cut-up), two tablespoons New Orleans molasses (black), one teaspoon each: allspice, cloves, mace, cinnamon and nutmeg (powdered), two large teaspoons baking powder (sifted into the flour). Beat the eggs, one at a time, into one-half of the sifted flour (one-half of this must be rubbed into the fruit). Then add spices, molasses, brandy, wine and fruit. Grease a pan will with good lard. Then paper bottom of pan with three layers of good white paper, greased with butter. Paper sides of pan, fitting it carefully by clipping the paper the right size. Grease the sides well with butter. Press your batter on bottom and around the sides. Test the heat of the oven by throwing a handful of flour on the bottom. If it burns, it is too hot. If it browns, it is just right. Place the cake in the oven. Fruitcake usually leaves the side of the pan when done. This recipe is for a large cake. Half the ingredients are enough for a medium sized cake."

I sure am glad I don't have to throw flour onto the sides of my oven to test the temperature! I like just having a knob to set the temperature and having the oven do what it is supposed to do, including letting me know when it is ready.

Green Peppers and Piccalilli Recipe

2007-08-04T17:04:00.000-07:00

Our green pepper plants only produced a few peppers last year, so I was surprised when my husband came in with 7 nice green peppers yesterday. I will use some in Stuffed Peppers and will make Piccalilli with 4 of them. That recipe is not in my cookbook, so here it is:

1. Peel cucumbers, cut in half and remove seeds, then dice until you have 4 quarts.

2. Wash 4 medium-sized green peppers; cut each in half and remove the core and seeds; then cut them into slices.

3. Slice 4 medium-sized onions.

4. Place the green peppers, cucumbers, and onions in a brine of 1 1/2 cups salt in 1 gallon water and leave for at least 12 hours. You can do this in the morning and can them that night or let them set in the brine over night and can them the next day.

5. After the vegetables have soaked in the brine long enough, drain well in a colander and let set there while you make the spice liquid.

6. Put 1 quart cider vinegar and 4 1/2 cups sugar in a pan and bring to the boiling point.

7. Put 2 1/2 Tablespoons whole mixed spices, 1 1/2 teaspoons celery seed, and 1 1/2 teaspoons mustard seed in a cheesecloth bag and add to vinegar solution. Add the drained vegetables and bring to the boiling point. Remove the bag of spices.

8. Put mixture in sterile jars, seal, and process for 15 minutes in a boiling water bath canner.

Another thing you can do with extra green peppers is remove the core and seeds, cut them in pieces, and freeze them in freezer bags. These can be used in soups and chili.

Homemade Creamed Corn

2007-08-04T16:53:00.000-07:00

There is nothing better than homemade creamed corn. Canned nor frozen come even close to it!

I have to give credit to Donna Backus for telling me how to make it. I had tried directions from several places and had no success, but this worked! My family is pleased that we can have creamed corn like Grandma used to make.

My husband bought me a corn cutter from Lee Valley, which sure does make cutting the corn off of the cob easy. You can use a knife to cut the kernels off the cob by first cutting so that the tips are cut off the kernels, then scrape the cob to get all the "cream" out of the cob.

In a sauce pan big enough to hold the corn, put about 2 Tablespoons of bacon grease and allow to get warm but not so hot it burns.

When the grease is hot, pour the corn into the pan. It will sizzle a bit. Stir it well to prevent it from sticking to the bottom of the pan.

Rinse out your bowl with just a little water and put that in the corn.

Add any seasoning you may want such as salt, pepper, or butter.

Allow the corn to come to a bubbling boil, stirring regularly then turn it down on low and put the lid on it.

Allow it to cook for about 30 minutes, stirring often to prevent it from sticking. If it seems too thick, put just a little more water in it to make it the consistency you want.

Try serving Creamed Corn with hash. It is a great combination!

Self rising flour - making your own

2007-08-04T16:50:00.000-07:00

I never buy self rising flour. I prefer to make my own as it doesn't seem to be as salty as the storebought. I also don't want to have another canister or bag taking up space especially when I rarely use it. Here is how to make your own if you have a recipe that calls for it and you don't have any in the house.

Mix together 1 cup of regular flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.

A good recipe to use this in is Fruit Cobbler

Fruit Cobbler

2007-08-04T16:47:00.000-07:00

Put a 9" x 13" baking pan in the oven with one stick of margarine in it, and turn the oven to 350.

Mix 1 cup self-rising flour (or make your own), 1 cup sugar, and 1 cup milk together. When the pan in the oven is hot and the margarine all melted, pour the flour mixture in the pan.

Add a large can of sliced peaches distributing them evenly over the batter. Drizzle the juice evenly, too. (Don't just dump it in.)

Put the pan back in the oven for an hour or until golden brown.

If you want to use something other than peaches, it will work with pie fillings or 4 cups of fresh fruit and 1 cup of sugar boiled together. You can adjust the amount of sugar depending on whether or not you are working with a sweet fruit. Blackberries usually need 1 cup.

Brown Sugar

2007-08-01T16:40:00.000-07:00

I always use dark brown sugar in my baking. Light brown just doesn't have the flavor. Brown sugar is measured by packing it into the measuring cup. You won't get the same results from a cookie recipe if you just pour it in loosely. One time I didn't have enough brown sugar and was in the middle of cooking. I took while granulated sugar and mixed in some molasses. Amazingly, it worked very well.

Oregano

2007-07-19T15:45:00.000-07:00

This is the first year that I have tried growing oregano; I will never buy a jar of oregano from a store again! It is so easy to grow; it is taking over the flower bed, spreading out over the driveway, and giving us plenty to use fresh and dry for later. I cut off the long pieces and tie a few together with yarn. Then, I hang them up in the pantry. When the leaves are really dry, it is easy to strip them and crush them before storing them in a jar. The kitchen smells wonderful whenever I am working with the fresh oregano. Who needs air fresheners? And, the dishes are ten times better with fresh oregano!