Of course no matter what our weather is...........we still get hungry for chili now and then. This happened to me last night. Just before bed, all I could think of was chili, even tho it is still running close to a hundred everyday here! Now there are tons of chili recipes........everyone has their own and everyone knows how to make chili. We enjoy two different kinds........Texas Chili and good old fashioned bean chili.
Texas Chili has no beans..........of course. When we trim fat from beef for another dish.......Bob always throws the trimmings in a baggy and freezes them. Then when he wants to make Texas Chili..........he has the beginnings........FAT........he browns the fat real well and then adds cubed beef of some kind........continues to brown.......adds onions and garlic.......and LOTS of chili powder..........I've said before.......our favorite is New Mexico Chili Powder. At this point in time you could add Tabasco, cumin, etc. Its up to you. Now he adds about 1/2 can beer and then some water and brings it all to a boil and then a simmer. THIS is good chili!
The old fashioned way..........I brown my hamburger, onions and garlic. Add lots of chili powder and cumin........a can of fire roasted tomatoes, 1/2 can of beer, a can of drained kidney beans. Bring this all to a boil and simmer............Its summer time chili!!!
Saturday, August 20, 2011
Thursday, August 18, 2011
WONG VILLAGE...........BBQ PORK
How many of you remember Wong Village in Billings Montana? We, Bob and I, will never forget how excited we would be to get to Billings and enjoy Chinese food at Wong Village! To this day, I have eaten Chinese food all over the US and have never had better than we had at Wong Village! Is it still there? Do you remember the BBQ pork they served with every meal? I have never quite been able to copy it but finally think I have it down.
You need a pork tenderloin. In a bowl put about 2/3 cup of ketchup, about 1/4 cup soy sauce, about 1 1/2 Tblsp of brown sugar, about 1 1/2 Tblsp lime juice and a generous shot of Chipolta Tabasco sauce and a couple minced garlics. Mix this up really well. Put half in a seal able baggy with the pork loin.......cover it real good, seal it up and put in frig for at least 4 hours best if over night. When ready........remove the pork, pour the leftover marinade into a bowl with a brush. On your grill outside.......over med high heat........lightly brown the loin by rolling it around......put the lid down for about 20 min.........open......brush with left over marinade.......turn.......lid down another 20 min..........remove........let sit..........wrap and put in frig. When ready for your Chinese dinner, slice and serve with a bowl of sesame seeds and a bowl of hot mustard!! Is there anything better!!?..........I'm having stir fry beef with mine........beef sliced thin.......brown in a wok......remove, to a little hot oil in wok, cook, celery chunks, onion chunks, green pepper chunks and throw in some bean sprouts at the last........then throw the beef back in........sprinkle all with soy sauce that you have thickened a bit with cornstarch.........serve with fried rice. I can close my eyes and be sitting at Wong Village!! with all the great smells coming from the kitchen and I can still see the exact white linen table setting and the little Chinese lantern in the center of the table.............sigh.
You need a pork tenderloin. In a bowl put about 2/3 cup of ketchup, about 1/4 cup soy sauce, about 1 1/2 Tblsp of brown sugar, about 1 1/2 Tblsp lime juice and a generous shot of Chipolta Tabasco sauce and a couple minced garlics. Mix this up really well. Put half in a seal able baggy with the pork loin.......cover it real good, seal it up and put in frig for at least 4 hours best if over night. When ready........remove the pork, pour the leftover marinade into a bowl with a brush. On your grill outside.......over med high heat........lightly brown the loin by rolling it around......put the lid down for about 20 min.........open......brush with left over marinade.......turn.......lid down another 20 min..........remove........let sit..........wrap and put in frig. When ready for your Chinese dinner, slice and serve with a bowl of sesame seeds and a bowl of hot mustard!! Is there anything better!!?..........I'm having stir fry beef with mine........beef sliced thin.......brown in a wok......remove, to a little hot oil in wok, cook, celery chunks, onion chunks, green pepper chunks and throw in some bean sprouts at the last........then throw the beef back in........sprinkle all with soy sauce that you have thickened a bit with cornstarch.........serve with fried rice. I can close my eyes and be sitting at Wong Village!! with all the great smells coming from the kitchen and I can still see the exact white linen table setting and the little Chinese lantern in the center of the table.............sigh.
Wednesday, August 17, 2011
ANOTHER GREY DAY AND PEACH SPONGEY,CAKEY, COBBLER
It is another grey day........but I am thoroughly enjoying it! So much better than all that sun for a change. Ran to Muskogee to Bobs doctor this morning.........all is fine. He thinks he feels bad but he really doesn't. On the way up there we were discussing food. When he was an iron worker 50 years ago in Wyoming, he was working on the bridges the gov built around Wyoming. He was remembering staying in very small little towns that had only one little corner cafe. They had to eat every meal there. What brought us to this conversation was remembering how all those little cafes served French Dressing on pieces of lettuce as their salad with a meal............the French Dressing was ketchup and Mayo!! Still a favorite, with some, I guess.
So yesterday I had all these fresh peaches so I made this Peachy dessert. I read this recipe somewhere.........but I changed it some.........it turned out really good.
Throw in a bowl 2 cups flour, 1 1/2 cups sugar, 2 tsp baking powder, 2 tsp salt (I know that seems like a lot but I loved that sweet/salty taste) 1/2 tsp cinnamon and 1/4 tsp of nutmeg or a grind or two if you have fresh nutmeg. Then in another bowl whisk 2 eggs with 1 1/2 cups sour cream, 1 cup milk and 1 tsp vanilla. In a 12" cast iron skillet melt 1/4 cup butter........remove from heat.......Dump your dry ingredients into the wet and mix real well with a whisk. Then pour that into the buttery pan. Now slice 4 peaches and drop the slices on top of the batter. Bake about 45 min. at 350 degrees. Serve with thick cream...........I just can't tell you how good this was!
So yesterday I had all these fresh peaches so I made this Peachy dessert. I read this recipe somewhere.........but I changed it some.........it turned out really good.
Throw in a bowl 2 cups flour, 1 1/2 cups sugar, 2 tsp baking powder, 2 tsp salt (I know that seems like a lot but I loved that sweet/salty taste) 1/2 tsp cinnamon and 1/4 tsp of nutmeg or a grind or two if you have fresh nutmeg. Then in another bowl whisk 2 eggs with 1 1/2 cups sour cream, 1 cup milk and 1 tsp vanilla. In a 12" cast iron skillet melt 1/4 cup butter........remove from heat.......Dump your dry ingredients into the wet and mix real well with a whisk. Then pour that into the buttery pan. Now slice 4 peaches and drop the slices on top of the batter. Bake about 45 min. at 350 degrees. Serve with thick cream...........I just can't tell you how good this was!
Tuesday, August 16, 2011
GREY SKIES AND FISH SAUCE
It is grey and gloomy today.........but I am enjoying it. Gave the dogs a bath. Made Shrimp Louie for dinner and will make a peach sponge cake later. If you haven't tried the dressing that goes with the Shrimp Louie.......you need to try it.......would be good with lots of different things. I could just eat it by itself. I'm always looking for new sauces to go with fish or seafood. I ran across this one and made it the other day to go with salmon. Was so good. It is surprising how an easy sauce can make all the difference in your meal. This one did.
So easy........Just mix tog 2 Tblsp regular cooking oil, 2 Tblsp lime juice, 1 Tblsp soy sauce, 1 Tblsp sesame seed oil, 1 Tblsp water, 1/2 tsp sugar, 1/4 tsp ginger (OR if you have fresh just grate off a bit.......remember ginger can overpower.......so go lightly) I did throw in a dash of cayenne. Throw this all in a jar and shake real well........and that's it! I served this with angel hair pasta and salmon that I broiled lightly........made a great "light" summer meal.
So easy........Just mix tog 2 Tblsp regular cooking oil, 2 Tblsp lime juice, 1 Tblsp soy sauce, 1 Tblsp sesame seed oil, 1 Tblsp water, 1/2 tsp sugar, 1/4 tsp ginger (OR if you have fresh just grate off a bit.......remember ginger can overpower.......so go lightly) I did throw in a dash of cayenne. Throw this all in a jar and shake real well........and that's it! I served this with angel hair pasta and salmon that I broiled lightly........made a great "light" summer meal.
Monday, August 15, 2011
FALL AND SOUR CREAM APPLE PIE
I know it is still in the 90's outside but after all those horrible days of 114 and more, the 90's feel just like fall. Bob and I were on the patio this morning and both remarked that the air is so brisk, it feels like Indian summer. I suppose..........THAT will be next......we'll go straight into winter!! I am sure planning on some nice days where we can sit outside and barbeque. That has just been impossible this summer so far. Well, fall always makes me think of apples.........so this is one of my favorite apple pie recipes. A little out of the norm.
Make a bottom crust........don't bake it.....stick it in the frig. Then in a bowl whisk tog 2 large eggs, 1 1/2 cups sour cream, a good shot of vanilla,1 cup sugar, 3 Tblsp of flour, a good grind of fresh nutmeg (or just a good sprinkling) and dash of salt........Mix til real smooth. Slice about 6 Granny Smith apples real thin and put in the shell........Pour this mixture over the apples. Bake this at 400 degrees for 15 min.......then reduce heat to 350 and bake 45-50 min. In the meantime........Make topping.......Stir tog 1/3 cup sugar, 1/3 cup flour, 1 tsp cinnamon, salt and add 1/4 cup soft butter with your fingers. Remove pie from oven INCREASE TEMP TO 400 degrees............Crumble the topping on the pie and bake another 10 min.........Cool at least 45 min. Serve warm.........I may have made that recipe up........its really really good and nice change from basic apple pie.
Make a bottom crust........don't bake it.....stick it in the frig. Then in a bowl whisk tog 2 large eggs, 1 1/2 cups sour cream, a good shot of vanilla,1 cup sugar, 3 Tblsp of flour, a good grind of fresh nutmeg (or just a good sprinkling) and dash of salt........Mix til real smooth. Slice about 6 Granny Smith apples real thin and put in the shell........Pour this mixture over the apples. Bake this at 400 degrees for 15 min.......then reduce heat to 350 and bake 45-50 min. In the meantime........Make topping.......Stir tog 1/3 cup sugar, 1/3 cup flour, 1 tsp cinnamon, salt and add 1/4 cup soft butter with your fingers. Remove pie from oven INCREASE TEMP TO 400 degrees............Crumble the topping on the pie and bake another 10 min.........Cool at least 45 min. Serve warm.........I may have made that recipe up........its really really good and nice change from basic apple pie.
Saturday, August 13, 2011
MEXICAN FOOD TODAY.........STUFFED PABLANO'S
We can't go too long before we are both hungry for Mexican food. Being from Mexico I do love the smell of mexcian food cooking.........brings back lots of memories. If you are a good mexican food cook your kitchen will look something like this: Cutting board full of chopped onion, tomatoes, cilantro, Serrano's, limes and lots of grated cheese.......several kinds. Your stove will have a frying pan full of grease for frying tortilla's and another pan with meat sauce cooking. The wonderful smell of charred pablanos will be coming from the oven. Bob can hardly stand it when the aromas start filtering out from the kitchen. He tells me at least four times that he may starve to death if he doesn't eat immediately. I have tons of Mexican food recipes and today will do a stuffed pablano pepper. I usually make rellanos with an egg batter that fries up puffy and beautiful filled with cheese.........but today........no egg batter.
Roast your pablano's in the oven until charred on all sides........place in plastic bag for 20 min.......peel under cold running water and remove the seeds. Make your rice in 1 cup boiling chicken broth......add 1/2 cup rice........turn to simmer.......let simmer exactly 20 min.......will be perfect. Remove the rice to a bowl, fluff and let stand til cool. In the mean time chop about 3 green onions, 5 or 6 cherry tomatoes, a handful of cilantro and grate about 1 cup of cheddar, or jack whatever cheese you choose. I had some pearl mozzarella on hand so threw in a few of those. When your rice is cool enough add to it, sprinkle on chili powder, sprinkle of cumin and sprinkle of dried Mexican oregano, then throw in your chopped onions, tomatoes, cilantro part of the grated cheese AND a can of crab meat. You could use chopped shrimp and/or scallops. I would have loved to have had fresh crab but here in OK I have to deal with canned. It works fine. Finally add your salt and pepper. Now mix this real well and stuff into your peeled pablanos. Stuff them really full. Put them on a greased (or Pammed) cookie sheet. sprinkle them with a little olive oil and then dump on the rest of the grated cheese...........bake 20 min at 350 degrees. We had these with refried beans and hamburger tacos. Bob is checking out the backs of his eyelids in the recliner..........totally satisfied!
Roast your pablano's in the oven until charred on all sides........place in plastic bag for 20 min.......peel under cold running water and remove the seeds. Make your rice in 1 cup boiling chicken broth......add 1/2 cup rice........turn to simmer.......let simmer exactly 20 min.......will be perfect. Remove the rice to a bowl, fluff and let stand til cool. In the mean time chop about 3 green onions, 5 or 6 cherry tomatoes, a handful of cilantro and grate about 1 cup of cheddar, or jack whatever cheese you choose. I had some pearl mozzarella on hand so threw in a few of those. When your rice is cool enough add to it, sprinkle on chili powder, sprinkle of cumin and sprinkle of dried Mexican oregano, then throw in your chopped onions, tomatoes, cilantro part of the grated cheese AND a can of crab meat. You could use chopped shrimp and/or scallops. I would have loved to have had fresh crab but here in OK I have to deal with canned. It works fine. Finally add your salt and pepper. Now mix this real well and stuff into your peeled pablanos. Stuff them really full. Put them on a greased (or Pammed) cookie sheet. sprinkle them with a little olive oil and then dump on the rest of the grated cheese...........bake 20 min at 350 degrees. We had these with refried beans and hamburger tacos. Bob is checking out the backs of his eyelids in the recliner..........totally satisfied!
Thursday, August 11, 2011
WHAT A DIFFERENCE A DAY MAKES AND CHERRY PIE
Remember that song........"What A Difference A Day Makes"? Well, it certainly applies here in Oklahoma. Last night it started to rain and blow...........rained all night. Some time in the night the wind blew over our patio table with the umbrella in it.........It blew upside down and crushed the umbrella.........it was metal! Broke some glass dishes I had outside and rearranged everything! Today it has rained all day...........remember just a few days ago when I was complaining because it had been over 100 for what seemed like months!?!? Strange.
So, you know those cherry pitters? I don't own one. I have an aversion to all of those gadgets people buy for their kitchen. I don't even own a food processor. I have always felt that by the time I get it out and chop things up....and wash it.......and put it away.......I will have "whatever" chopped and ready to go by hand. Well, I will admit yesterday........I wished I had a cherry pitter. I removed the pits from 4 cups of fresh cherries to make a pie. Took forever. But well worth every effort.
Now, I have made alot of cherry pies in my 68 years of life but I am going to give you the best recipe that I have. I love these old recipes.........this one is a torn out page from the Ladies Home Journal dated July 1999. I am going to have to copy it as the page is showing some usage. My note to myself says "The best you have ever made"!
Make or buy your crust. You need a bottom crust and enough dough for a lattice topping.
Pit your cherries........you really need about 5 cups of fresh or frozen cherries......Stir tog in a big bowl your cherries, 3/4 cup sugar, 3 Tbslp instant tapioca and 1/4 tsp almond extract. Let this sit at least 15 min for it all to work tog. (45 min if your cherries are frozen)
Okay roll out your bottom crust........place in your pie pan........NOW this is a bit different but important.....beat an egg white til frothy and paint the bottom of your crust with it before you add the cherry mixture. Now, spoon in your filling. Then roll out your other piece of dough into a square. Cut this into 1" wide strips. Take the yolk that you had left from the egg white deal........and beat it with a little water......with your pastry brush....brush all around the edge of your pie dough now start weaving your strips. This really isn't easy BUT can be accomplished by just taking your time and thinking about it. IF you just can't do it........just cut out some round pieces and drop them around on top (pretend they are cherries) Flute the edge and brush everything with egg yolk mixture and sprinkle with sugar. Bake at 450 degrees.......yes 450 degrees for about 50 min. IF it starts to burn on edges cover with pieces of foil. I promise you will never make a better cherry pie...........and who doesn't like cherry pies!! Warm with a little vanilla ice cream...................!
So, you know those cherry pitters? I don't own one. I have an aversion to all of those gadgets people buy for their kitchen. I don't even own a food processor. I have always felt that by the time I get it out and chop things up....and wash it.......and put it away.......I will have "whatever" chopped and ready to go by hand. Well, I will admit yesterday........I wished I had a cherry pitter. I removed the pits from 4 cups of fresh cherries to make a pie. Took forever. But well worth every effort.
Now, I have made alot of cherry pies in my 68 years of life but I am going to give you the best recipe that I have. I love these old recipes.........this one is a torn out page from the Ladies Home Journal dated July 1999. I am going to have to copy it as the page is showing some usage. My note to myself says "The best you have ever made"!
Make or buy your crust. You need a bottom crust and enough dough for a lattice topping.
Pit your cherries........you really need about 5 cups of fresh or frozen cherries......Stir tog in a big bowl your cherries, 3/4 cup sugar, 3 Tbslp instant tapioca and 1/4 tsp almond extract. Let this sit at least 15 min for it all to work tog. (45 min if your cherries are frozen)
Okay roll out your bottom crust........place in your pie pan........NOW this is a bit different but important.....beat an egg white til frothy and paint the bottom of your crust with it before you add the cherry mixture. Now, spoon in your filling. Then roll out your other piece of dough into a square. Cut this into 1" wide strips. Take the yolk that you had left from the egg white deal........and beat it with a little water......with your pastry brush....brush all around the edge of your pie dough now start weaving your strips. This really isn't easy BUT can be accomplished by just taking your time and thinking about it. IF you just can't do it........just cut out some round pieces and drop them around on top (pretend they are cherries) Flute the edge and brush everything with egg yolk mixture and sprinkle with sugar. Bake at 450 degrees.......yes 450 degrees for about 50 min. IF it starts to burn on edges cover with pieces of foil. I promise you will never make a better cherry pie...........and who doesn't like cherry pies!! Warm with a little vanilla ice cream...................!
Wednesday, August 10, 2011
RAIN AND MUD PIE
It rained all night long! The thunder and lightening were welcome sounds. This morning we opened every window and door and let everything air out. It is wonderful............never knew how welcome a good rain storm could be.
Bob mentioned "Mud Pie" the other day.........so dug out this old recipe.....date on it 3/95. I have a note to myself saying..........."the best you ever made"!! So, it is a tiny bit involved but well worth any effort. This was a favorite gift for Fathers Day and any Mans birthday.
Make a chocolate wafer crust........remember the chocolate wafers, crushed with 1/4 cup melted butter.......put in pie tin and then in frig.
Put 1 pint of vanilla ice cream in the frig to soften. When soft enough to smear........spread it carefully on top of the chocolate crust. Back in freezer.........now in a pan put 1/3 cup cocoa, 2/3 cup sugar, 1/3 cup cream and 3 Tblsp butter. Bring to a boil......then cool to rm temp. When cool enough to spread..........Spread over the vanilla ice cream and back into the freezer. Now soften 1 pint of coffee ice cream (my favorite ice cream) in the frig for a bit............then carefully spread this over the chocolate layer. Back in the freezer. Beat one cup of whipping cream with 2 Tblsp sugar.......spread over the coffee layer. Garnish with some chocolate swirlys (use your carrot peeler on a little block of chocolate) Now........back in the freezer........really should freeze about 3 hours but I could never wait that long..........great dessert for a company dinner!
Bob mentioned "Mud Pie" the other day.........so dug out this old recipe.....date on it 3/95. I have a note to myself saying..........."the best you ever made"!! So, it is a tiny bit involved but well worth any effort. This was a favorite gift for Fathers Day and any Mans birthday.
Make a chocolate wafer crust........remember the chocolate wafers, crushed with 1/4 cup melted butter.......put in pie tin and then in frig.
Put 1 pint of vanilla ice cream in the frig to soften. When soft enough to smear........spread it carefully on top of the chocolate crust. Back in freezer.........now in a pan put 1/3 cup cocoa, 2/3 cup sugar, 1/3 cup cream and 3 Tblsp butter. Bring to a boil......then cool to rm temp. When cool enough to spread..........Spread over the vanilla ice cream and back into the freezer. Now soften 1 pint of coffee ice cream (my favorite ice cream) in the frig for a bit............then carefully spread this over the chocolate layer. Back in the freezer. Beat one cup of whipping cream with 2 Tblsp sugar.......spread over the coffee layer. Garnish with some chocolate swirlys (use your carrot peeler on a little block of chocolate) Now........back in the freezer........really should freeze about 3 hours but I could never wait that long..........great dessert for a company dinner!
Tuesday, August 9, 2011
SHRIMP LOUIE SALAD AND BOB AND THE CHEESE SAUCE
I haven't spoken much about Bob lately so........today for dinner we had meatloaf, baked potatoes and fresh asparagus with cheese sauce. Now, we have blogged about the meatloaf so won't go into that again. I do hope you have tried my meatloaf..........does put all others to shame. I was making a cheese sauce for the asparagus and it "broke" which means it curdled. Not being real particular about how my food looks.........as long as it tastes good......I just served the curdled cheese sauce on top of the asparagus. The first thing Bob says is "What happened to the cheese sauce?" Immediately the hair on my back stands up and my teeth begin to grind. But, politely through my teeth, I explained that it had curdled but will taste delicious so just eat it and don't worry about how it looks. Later on in the meal he once again went just a little too far with "It seems to me that there isn't any reason to put milk in a cheese sauce........just shred some cheese and throw on top." Oh, dear, how I wish he hadn't said that.........NOW it becomes a full on lecture on how to make cheese sauce. I know him well enough to know that the whole thing fell of deaf ears..........he was still thinking to himself, "I don't know why she just didn't throw some shredded cheese on top." It is quite a challenge to be married to someone that is just as stubborn as you are! Does keep things interesting tho..............the cheese sauce was delicious.
My mind seems to be wandering back to my youth.........oh dear, I hope that's not a bad sign! When I was a very young girl in Wyoming my Mother made frequent trips to Billings Montana, our closest city, to shop. My Mother was a very sophisticated, proper lady and loved the best of everything. The best clothes, the best cars, the best music, the best books, the best movies, the best food............which meant the best restaurants. So, when in Billings we always had lunch at the Northern Hotel. At that time, the nicest place in Billings to stay and to eat. I can remember the beautiful red carpet and gold trim in the restaurant. The tables dressed in white linens, very exciting for a young girl. My very best proper manners were put into use in this atmosphere. We were allowed to order anything on the menu as long as we ate it. My favorite lunch was Shrimp Louie. To this day I can see the waitress serving this to me. A beautiful chilled white bowl filled with crispy cold lettuce, decorated with quartered hard boiled eggs and tomatoes with the shrimp sitting right on top. The dressing was on the side. So..........here is the recipe.
This is very simple, its the dressing that makes it and I guess...........the ice cold crispy lettuce.
In your big bowl filled with lettuce place your cooked, peeled, cleaned shrimp, tomato wedges, hard boiled eggs that you have quartered, black olives scattered throughout and lots of lemon wedges. This can be such a beautiful presentation.
Dressing: 1 cup mayo, 2 Tbslp chili sauce, 1 Tblsp catsup, 1 Tblsp Worcestershire sauce and 1 Tblsp A-1 sauce. This is enough dressing for 4 salads. Enjoy my memory.
My mind seems to be wandering back to my youth.........oh dear, I hope that's not a bad sign! When I was a very young girl in Wyoming my Mother made frequent trips to Billings Montana, our closest city, to shop. My Mother was a very sophisticated, proper lady and loved the best of everything. The best clothes, the best cars, the best music, the best books, the best movies, the best food............which meant the best restaurants. So, when in Billings we always had lunch at the Northern Hotel. At that time, the nicest place in Billings to stay and to eat. I can remember the beautiful red carpet and gold trim in the restaurant. The tables dressed in white linens, very exciting for a young girl. My very best proper manners were put into use in this atmosphere. We were allowed to order anything on the menu as long as we ate it. My favorite lunch was Shrimp Louie. To this day I can see the waitress serving this to me. A beautiful chilled white bowl filled with crispy cold lettuce, decorated with quartered hard boiled eggs and tomatoes with the shrimp sitting right on top. The dressing was on the side. So..........here is the recipe.
This is very simple, its the dressing that makes it and I guess...........the ice cold crispy lettuce.
In your big bowl filled with lettuce place your cooked, peeled, cleaned shrimp, tomato wedges, hard boiled eggs that you have quartered, black olives scattered throughout and lots of lemon wedges. This can be such a beautiful presentation.
Dressing: 1 cup mayo, 2 Tbslp chili sauce, 1 Tblsp catsup, 1 Tblsp Worcestershire sauce and 1 Tblsp A-1 sauce. This is enough dressing for 4 salads. Enjoy my memory.
Monday, August 8, 2011
ELEGANT CHEESE PUFF........MY PILLSBURY BAKEOFF WINNER!
Last night I was thinking..........I have never given you my Souffle recipe. This is the recipe that I won the Jr division of the Pillsbury BakeOff for in 1960!! Can you even believe........that was 51 years ago! AND the prizes weren't what they are today........The best part of my prize was the trip to Washington DC and meeting all the celebrities. I won a beautiful stove and lots of accessories but that was about it. Anyway, before I left Greybull for the contest I made this recipe soooooo many times to practice for the competition that I have never made it since!!!
It is just delicious so you and I both need to make it...........
In a bowl put 1 cup "Pillsbury" flour, 1/2 salt and 1 tsp pepper.......add 1 1/2 cup sour cream and 1/4 cup Parmesan cheese........beat til thick. Add 5 egg yolks......beat some more. Then with clean beaters beat 5 egg whites til stiff. Fold into the egg yolk mixture. Turn into a 1 1/2 qt. casserole that you have greased and sprinkled with Parmesan cheese (this helps the souffle climb up the sides of the bowl. Place this casserole into a pan of hot water and bake at 350 for 45-55 min..........til golden brown. Serve with lots of melted butter! This will be great for a womans lucheon........serve with a garden salad. Just plan for it to come out of the oven when you are ready to serve.........there will be lots of oooooooo's and ah's!!
It is just delicious so you and I both need to make it...........
In a bowl put 1 cup "Pillsbury" flour, 1/2 salt and 1 tsp pepper.......add 1 1/2 cup sour cream and 1/4 cup Parmesan cheese........beat til thick. Add 5 egg yolks......beat some more. Then with clean beaters beat 5 egg whites til stiff. Fold into the egg yolk mixture. Turn into a 1 1/2 qt. casserole that you have greased and sprinkled with Parmesan cheese (this helps the souffle climb up the sides of the bowl. Place this casserole into a pan of hot water and bake at 350 for 45-55 min..........til golden brown. Serve with lots of melted butter! This will be great for a womans lucheon........serve with a garden salad. Just plan for it to come out of the oven when you are ready to serve.........there will be lots of oooooooo's and ah's!!
Sunday, August 7, 2011
OKRA OR NO KRA?!?!
Our high today was 98!! Can't believe how cool it seems..........strange. Been overcast with a sprinkling of a shower now and then. Still not a perfect summer day but soooooo much better.
Well, you either like okra or you hate it. I actually liked it as a little girl and remember one of my favorite Campbell's soups was Chicken Gumbo. Even though I wasn't from the South! Do they still make it? Anyway, Bob has always loved okra but just haven't had access to it. In Cabo we could only get it frozen and one thing about buying frozen food in Cabo was.........it usually had been frozen, thawed, frozen, thawed........and most of the time........just wasn't good. We are growing okra this year and have had quite a crop........I guess from the HOT weather. Anyway, we have a freezer full and will be able to enjoy it all winter. I like it best fried in corn meal but decided today to make Gumbo.....something I have never done and always wanted to do. You MUST try this recipe........it was absolute killer!! First thing to do is boil a couple chicken breasts OR buy a cooked chicken.........you need 3 or 4 cups of chopped chicken.
First chop up about a cup of onion, celery and green pepper........set aside and have ready. Now, in a big pot (I use my cast iron dutch oven) Put 1/2 cup peanut oil (I didn't have peanut oil today so used part canola oil and part olive oil) when hot add 1/2 cup flour........whisk and stir til turns quite brown and really thick........don't leave it for a min. Now add your vegys you have chopped and stir for a couple min. Then stir in about 3 to 5 cups of chicken broth, and about 1 cup of thinly sliced smoked sausage. Now add about 3 tsp of Cajun seasonings (I think you need a little more) and a crushed large garlic clove. Now stir and then let simmer on low for about 20 min. Don't cover. In the meantime......in a skillet.brown about 3 slices of bacon til crispy, remove and when cool........crumble it up. In the bacon grease saute a cup of chopped onion, and about 3 cups of sliced okra.......saute til soft about 8 min. In the meantime make some rice in another pot. Remember.......boil 2 cups water.......add one cup rice.......cover turn to simmer 20 min.........NO FAIL. Now when ready to throw this all tog......chop up about 2-4 cups cooked chicken breast. Stir into the chicken broth mixture........Okay now........in a large serving bowl........first put your rice, then the sauteed okra,the crumbled bacon, then pour the chicken mixture over all. I served this with toasted french bread............I guarantee you will be glad you made this.......it will now be a favorite for us!
Well, you either like okra or you hate it. I actually liked it as a little girl and remember one of my favorite Campbell's soups was Chicken Gumbo. Even though I wasn't from the South! Do they still make it? Anyway, Bob has always loved okra but just haven't had access to it. In Cabo we could only get it frozen and one thing about buying frozen food in Cabo was.........it usually had been frozen, thawed, frozen, thawed........and most of the time........just wasn't good. We are growing okra this year and have had quite a crop........I guess from the HOT weather. Anyway, we have a freezer full and will be able to enjoy it all winter. I like it best fried in corn meal but decided today to make Gumbo.....something I have never done and always wanted to do. You MUST try this recipe........it was absolute killer!! First thing to do is boil a couple chicken breasts OR buy a cooked chicken.........you need 3 or 4 cups of chopped chicken.
First chop up about a cup of onion, celery and green pepper........set aside and have ready. Now, in a big pot (I use my cast iron dutch oven) Put 1/2 cup peanut oil (I didn't have peanut oil today so used part canola oil and part olive oil) when hot add 1/2 cup flour........whisk and stir til turns quite brown and really thick........don't leave it for a min. Now add your vegys you have chopped and stir for a couple min. Then stir in about 3 to 5 cups of chicken broth, and about 1 cup of thinly sliced smoked sausage. Now add about 3 tsp of Cajun seasonings (I think you need a little more) and a crushed large garlic clove. Now stir and then let simmer on low for about 20 min. Don't cover. In the meantime......in a skillet.brown about 3 slices of bacon til crispy, remove and when cool........crumble it up. In the bacon grease saute a cup of chopped onion, and about 3 cups of sliced okra.......saute til soft about 8 min. In the meantime make some rice in another pot. Remember.......boil 2 cups water.......add one cup rice.......cover turn to simmer 20 min.........NO FAIL. Now when ready to throw this all tog......chop up about 2-4 cups cooked chicken breast. Stir into the chicken broth mixture........Okay now........in a large serving bowl........first put your rice, then the sauteed okra,the crumbled bacon, then pour the chicken mixture over all. I served this with toasted french bread............I guarantee you will be glad you made this.......it will now be a favorite for us!
Saturday, August 6, 2011
A BAD SCARE AND PASTA SALAD
Did you know that the difference between 103 and 114 degrees is a feeling of cooling?!?! Hard to believe but its true. I went outside when it was 103 and thought "Wow......its cooling off!" Well, last night had a huge scare..........the air conditioner quit working........it was about 11:00........something we have dreaded.........So, of course couldn't do anything at that time of the night. We put every free standing fan we own in the bedroom.........shut everything up and went to bed. It actually wasn't too bad. I could hear our dog, Ben, whom is about 16 yrs old, pacing all around the house looking for a cool place to lay..........but he made it fine through the night. Our little maintenance man showed up at 7:00am.........thank goodness.........and replaced some part.........and away we went............COOL again! Thank goodness it wasn't any worse.
I just love pasta salads. For some reason.........men just aren't into them like women. All Bob can think about is potatoes and something fried................Pasta salads are great as you can really throw about anything you care to into them and its good. I especially love angel hair pasta. So here is one I do...........just make something up..........Take about 2 cups of cherry tomatoes, some olive oil, garlic, basil leaves chopped, some red pepper flakes, salt and pepper and Mix all of this in a large bowl. Cover with plastic wrap and let stand at room temp for several hours. This makes it all juicy and the flavors blend. Just before time to eat.......boil up your angel hair pasta with a little olive oil and salt.........remember only takes a couple min to cook.........don't over cook........drain and add to the bowl.......stir gently and add about 1/2 cup Parmesan cheese and some fresh chopped basil............Great with some toasted french bread to sop up the juice.
I just love pasta salads. For some reason.........men just aren't into them like women. All Bob can think about is potatoes and something fried................Pasta salads are great as you can really throw about anything you care to into them and its good. I especially love angel hair pasta. So here is one I do...........just make something up..........Take about 2 cups of cherry tomatoes, some olive oil, garlic, basil leaves chopped, some red pepper flakes, salt and pepper and Mix all of this in a large bowl. Cover with plastic wrap and let stand at room temp for several hours. This makes it all juicy and the flavors blend. Just before time to eat.......boil up your angel hair pasta with a little olive oil and salt.........remember only takes a couple min to cook.........don't over cook........drain and add to the bowl.......stir gently and add about 1/2 cup Parmesan cheese and some fresh chopped basil............Great with some toasted french bread to sop up the juice.
Friday, August 5, 2011
MY SUMMER AND MY FUN CHOCOLATE BANANA DESSERT
You know all of the fun things you look forward to in the spring.........can't wait for summer.........like the green lawn, the smell of fresh grass just mowed.......the sprinkler going, barbeque's in the back yard, sitting outside in the mornings with juice or coffee, flowers blooming, wonderful evenings in the hammock or just lounging on the patio............well...........we missed all of that!!!!!!! Here it is Aug and we haven't done any of those things! Bob mowed the grass once, in early spring. Ours in now brown. Most people around here live on large parcels of land. So there are alot of men that make their living mowing acreage........not this year........sigh. What a disappointing summer. I worked so hard at planting two nice flower beds........what a joke that was........they are all brown. So, I guess I am now looking forward to fall........hoping it will be cool for awhile before winter hits. Sorry.......I just had to vent.
I made this recipe up. One of my favorites. It does have an uncooked egg in it........but the way I feel about that is.........for 20 years living in Mexico........where, until just recently, no eggs were ever refrigerated and they all proudly came in the carton with poop attached to most of the eggs........if we survived that.........I think you can make this dessert with an uncooked egg.
First make a chocolate crust with the ground up chocolate wafers and 1/4 cup melted butter OR I see you can buy chocolate crusts already made in the stores. Anyway, put your crust in the frig while you make the rest. Take a softened cube of butter and mix it with 2 cups powdered sugar now add your egg, dash of salt and mix real well. Take your crust out of the frig and carefully smear this filling over the crust. Now slice a banana over this filling and sprinkle it with lime or lemon juice. Take a cup of whipping cream and beat with a little sugar and fold in a drained can of crushed pineapple and if you want, 1/2 cup chopped marchino cherries..........Put in frig a couple of hours.........I think I might enter this one in a contest!
I made this recipe up. One of my favorites. It does have an uncooked egg in it........but the way I feel about that is.........for 20 years living in Mexico........where, until just recently, no eggs were ever refrigerated and they all proudly came in the carton with poop attached to most of the eggs........if we survived that.........I think you can make this dessert with an uncooked egg.
First make a chocolate crust with the ground up chocolate wafers and 1/4 cup melted butter OR I see you can buy chocolate crusts already made in the stores. Anyway, put your crust in the frig while you make the rest. Take a softened cube of butter and mix it with 2 cups powdered sugar now add your egg, dash of salt and mix real well. Take your crust out of the frig and carefully smear this filling over the crust. Now slice a banana over this filling and sprinkle it with lime or lemon juice. Take a cup of whipping cream and beat with a little sugar and fold in a drained can of crushed pineapple and if you want, 1/2 cup chopped marchino cherries..........Put in frig a couple of hours.........I think I might enter this one in a contest!
Thursday, August 4, 2011
A LITTLE CHANGE AND PABLANO CHEESE TART
Well last night we got a little bit of a down pour for a few minutes..........everyone was so excited. I thought "Yes!.........I'll open up the house."........I opened the door to the biggest sauna blast you could ever imagine. I quickly shut the door.............sigh. I have had a recipe for a pablano cheese tart in my head........couldn't find the recipe..........finally found it today.......old......with a date of 9/99 on it. Wish I had dated all my recipes.
First you need to roast about 8 pablano chili's. Seed them and cut them into large slices......about two slices to a chili. Butter a pie tin and line the bottom and sides with the chilis...over lapping and cut strips to fill in holes. In a bowl mix 1/2 cup heavy cream, 1 1/2 Tblsp chopped onion, a clove crushed garlic, and a little salt and 3 1/2 oz shredded cheese......jack, cheddar, etc. Add 5 beaten eggs and pour over the chili "crust". Bake at 350 for 40 min. If some of the chilis burn on the edge.......just cut the burn off with scissors and serve this warm. This is so good and I am so glad I found this recipe. In some shops you should be able to find large cans of Pablano chilis that have been roasted and peeled. So convenient..........if you ever find them buy several cans.
First you need to roast about 8 pablano chili's. Seed them and cut them into large slices......about two slices to a chili. Butter a pie tin and line the bottom and sides with the chilis...over lapping and cut strips to fill in holes. In a bowl mix 1/2 cup heavy cream, 1 1/2 Tblsp chopped onion, a clove crushed garlic, and a little salt and 3 1/2 oz shredded cheese......jack, cheddar, etc. Add 5 beaten eggs and pour over the chili "crust". Bake at 350 for 40 min. If some of the chilis burn on the edge.......just cut the burn off with scissors and serve this warm. This is so good and I am so glad I found this recipe. In some shops you should be able to find large cans of Pablano chilis that have been roasted and peeled. So convenient..........if you ever find them buy several cans.
Wednesday, August 3, 2011
MY 100TH POST!!!! PARMESAN CHICKEN
I'm not even going to mention the heat...........if you own a TV and you watch the news.........you know what is happening in Oklahoma!! I can't believe I am writing my 100th blog!! Isn't that exciting. Didn't know I even knew that many recipes........but really.......I have just begun.........I must have thousands of "tried" recipes........they just keep coming. Do request if you are looking for something special. In the summer....we are always looking for food that goes with fresh vegys and fruits. Always the perfect accompaniment is chicken. And this is one of my faves.
Isn't it wonderful how we can just buy nice skinless chicken breasts? So easy to buy........so easy to fix. In bowl mix a good shot of Dijon mustard with a little shot of white wine OR water, a little salt and pepper and to that add your chicken breasts and coat them well. Put in frig and you can just leave them for several hours or make your dish right away.
Now in a pie tin mix (depending on how much you are making) about 1/2 cup Parmesan cheese, 1/2 cup bread crumbs and drizzle about 2 Tblsp of melted butter over this and mix real well. Take a breast out of the bowl and roll it around in the cheese mixture........pat it hard on the chicken. Place chicken on a buttered "cookie sheet" and set the oven at 425 degrees...........Roast about 25 or 30 min........watch it about the last 10 min........should be nice and brown and crispy.............This is a treat for the kids too.............
Isn't it wonderful how we can just buy nice skinless chicken breasts? So easy to buy........so easy to fix. In bowl mix a good shot of Dijon mustard with a little shot of white wine OR water, a little salt and pepper and to that add your chicken breasts and coat them well. Put in frig and you can just leave them for several hours or make your dish right away.
Now in a pie tin mix (depending on how much you are making) about 1/2 cup Parmesan cheese, 1/2 cup bread crumbs and drizzle about 2 Tblsp of melted butter over this and mix real well. Take a breast out of the bowl and roll it around in the cheese mixture........pat it hard on the chicken. Place chicken on a buttered "cookie sheet" and set the oven at 425 degrees...........Roast about 25 or 30 min........watch it about the last 10 min........should be nice and brown and crispy.............This is a treat for the kids too.............
Tuesday, August 2, 2011
120 DEGREES AND SALMON CAKES
I know you are sick of it..........but right now......3:30pm........its 120 degrees........breaking another record!! Its really hard to want to cook. I mentioned to Bob that I was going to make salmon cakes today and he wanted fried potatoes. How can anyone want fried potatoes when it is so hot out.........my mind goes to salads, fresh sliced tomatoes, etc. But he wants fried potatoes! He didn't get them.
I have given you recipes in the past for salmon and/or crab cakes but I just found this recipe and tried it and it is the best!
I used two slices of fresh salmon. Place on a baking sheet, sprinkle with olive oil and put in oven at 350 for 10 min. Remove and let cool........put on a plate and put in frig for about 30 min.
In the meantime, chop some onion, celery and green pepper. In a skillet put some butter and some olive oil and saute the vegys til soft. Then add to them about a Tblsp of capers, a shot of Worcestershire sauce, a shot of Tabasco, a good sprinkle of Old Bay Seasoning and stir good and just let sit til you need it. Remove salmon from the frig.......and flake it into a bowl. Now add the vegys you just cooked AND a couple Tblsp of mayo, a shot of Dijon and some dried bread crumbs (good handful) and one egg. Mix this all real good and shape into patties. In your skillet melt some butter and olive oil........when hot add your salmon patties. NOW.......they will be hard to handle and want to fall apart........so carefully move to skillet on a spatula. Believe me when they are browned good........they will be able to turn........then when browned good on both sides they will have firmed up...........serve with sliced lemons OR that chili lime sauce I gave you the recipe for awhile back. We had coleslaw..........not fried potatoes.
I have given you recipes in the past for salmon and/or crab cakes but I just found this recipe and tried it and it is the best!
I used two slices of fresh salmon. Place on a baking sheet, sprinkle with olive oil and put in oven at 350 for 10 min. Remove and let cool........put on a plate and put in frig for about 30 min.
In the meantime, chop some onion, celery and green pepper. In a skillet put some butter and some olive oil and saute the vegys til soft. Then add to them about a Tblsp of capers, a shot of Worcestershire sauce, a shot of Tabasco, a good sprinkle of Old Bay Seasoning and stir good and just let sit til you need it. Remove salmon from the frig.......and flake it into a bowl. Now add the vegys you just cooked AND a couple Tblsp of mayo, a shot of Dijon and some dried bread crumbs (good handful) and one egg. Mix this all real good and shape into patties. In your skillet melt some butter and olive oil........when hot add your salmon patties. NOW.......they will be hard to handle and want to fall apart........so carefully move to skillet on a spatula. Believe me when they are browned good........they will be able to turn........then when browned good on both sides they will have firmed up...........serve with sliced lemons OR that chili lime sauce I gave you the recipe for awhile back. We had coleslaw..........not fried potatoes.
Monday, August 1, 2011
MISTYS FAMOUS ORANGE/RASPBERRY CHEESECAKE!
Well..........set another heat record yesterday and looks like more today.......Bob thinks our thermometer will hit 120 today!! I am so sick of this heat.............I take the wolf that lives next door ice cubes off and on during the hot part of the day. When the owner gets home he takes her in and she is well cared for but outside during the day. Our spoiled rotten dogs........just take one little quick trip out and right back into the air conditioning! Now, if I am to turn my oven on to bake something.........this cheesecake recipe of Mistys would be the only reason.........I'll get up to bake this about 2:30am!
Crust: I put a package of the chocolate wafers in a strong baggie and beat them with a rolling pin til they are all crushed. You can do it in your food processor if you want..........I don't own one.
Add a 1/2 stick of melted butter and press into a 9" springform pan.......all over the bottom and up the sides just a little. Chill while preparing the filling.
Filling: In your mixing bowl beat 3 pkg of softened cream cheese (1 1/2 lbs) til fluffy. Beat in
1 1/4 cups sugar gradually. Now add 1 cup of room temp sour cream, 2 Tblsp of orange zest (for the orange cheesecake) OR 1 Tblsp of Lemon zest for the raspberry cheesecake.
1/4 cup plus 2 Tblsp of fresh orange juice (for the orange) OR 1 bag frozen raspberries (thawed) for the raspberry cheesecake. 2 Tblsp of Grand Marnier (for the orange) OR 2 Tbslp Chambord for the raspberry. 1/2 tsp of salt and 1/4 cup flour (for the orange) 1/2 cup for the raspberry. Now beat in 5 whole eggs, one at a time, beating well after each addition and last add1 more egg yolk only.
Wrap the bottom of your springform pan with tin foil to seal it well.......as it will sit in a water bath to bake........this makes the cheesecake bake evenly. But you don't want any water to leak in. Set this pan into a larger pan like a 10 x 12 or something that you can pour water in while the cake bakes. Pour the filling onto the chocolate crust. Now, pour water into the outside pan........part way up about 2 inches. Bake at 300 degrees for 1 hour and 15 minutes. Edges will be just set but the middle will jiggle slightly. Turn off the oven and LET CAKE SIT in the oven for about 1 hour..........Remove to a rack and cool completely. Remove the foil and chill in frig overnight..............You will receive jillions of compliments over this cheesecake..........Misty is famous for hers!! I am proud!
Crust: I put a package of the chocolate wafers in a strong baggie and beat them with a rolling pin til they are all crushed. You can do it in your food processor if you want..........I don't own one.
Add a 1/2 stick of melted butter and press into a 9" springform pan.......all over the bottom and up the sides just a little. Chill while preparing the filling.
Filling: In your mixing bowl beat 3 pkg of softened cream cheese (1 1/2 lbs) til fluffy. Beat in
1 1/4 cups sugar gradually. Now add 1 cup of room temp sour cream, 2 Tblsp of orange zest (for the orange cheesecake) OR 1 Tblsp of Lemon zest for the raspberry cheesecake.
1/4 cup plus 2 Tblsp of fresh orange juice (for the orange) OR 1 bag frozen raspberries (thawed) for the raspberry cheesecake. 2 Tblsp of Grand Marnier (for the orange) OR 2 Tbslp Chambord for the raspberry. 1/2 tsp of salt and 1/4 cup flour (for the orange) 1/2 cup for the raspberry. Now beat in 5 whole eggs, one at a time, beating well after each addition and last add1 more egg yolk only.
Wrap the bottom of your springform pan with tin foil to seal it well.......as it will sit in a water bath to bake........this makes the cheesecake bake evenly. But you don't want any water to leak in. Set this pan into a larger pan like a 10 x 12 or something that you can pour water in while the cake bakes. Pour the filling onto the chocolate crust. Now, pour water into the outside pan........part way up about 2 inches. Bake at 300 degrees for 1 hour and 15 minutes. Edges will be just set but the middle will jiggle slightly. Turn off the oven and LET CAKE SIT in the oven for about 1 hour..........Remove to a rack and cool completely. Remove the foil and chill in frig overnight..............You will receive jillions of compliments over this cheesecake..........Misty is famous for hers!! I am proud!
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