Irish Whiskey Cake with The Queen's Whiskey Sauce

We recently visited England and had a great time, for some reason, I've been thinking about Irish and Scotch Whiskey. I'm not really a Whiskey drinker, but I understand that if you get a really good Whiskey, you can sip it slowly, and it's incredible, like an aged Brandy!

 I decided to create a recipe for a Whiskey Cake using the best Irish Whiskey.

I already have my "Best of the Best " recipe for what I call, The Queen's Whiskey Sauce, as if I know whether the Queen drinks Whiskey!
I did get a chance to see her when we were in England..... maybe that was my opportunity to find out!

I didn't want to wait until Christmas to create this, so I thought I'd post it ahead of time so you all can plan to serve it, as I will, for Christmas dinner!


Here's what you'll need:
1 10" Bundt pan ( I like the classic Kugelhopf Pan) , brushed well with my Pan Release Mixture that's posted under  Tips, Hints and More. It's fool proof for release!

1 C of Chopped Pecans
1 18.25 box of Yellow Cake Mix
1 5 oz. box of Jello Cheesecake Instant Pudding Mix
1/2 C Water
4 Eggs
1/2 C Vegetable Oil
1/2 C Irish Whiskey, the best that you can afford!  As I researched Irish Whiskey, I discovered that there are some incredibly expensive brands.

The following is a list of some of the best "affordable" Irish Whiskies for this cake:
Jameson 12 yr. Old Blend
Black Bush
Powers
Redbreast
Green Spot
Connemara Cask Strength


Sprinkle the Pecans on the bottom of the pan

Mix together in a stand mixer, with a paddle attachment, or in a bowl with an electric mixer:
Cake Mix
Pudding Mix
Water
Eggs
Vegetable Oil
Whiskey
Beat well

Pour the batter into the pan.
Bake at 325 degrees for 1 hour

Place on a cooling rack until completely cooled.
Invert onto a serving platter

Serve with the following recipe for the Queen's Whiskey Sauce:

1 Pint of Heavy Cream
3 Eggs
1/2 C Sugar
1/2 tsp Vanilla
1 C Irish Whiskey ( the same brand of Whiskey you used in the cake batter)

In a Double Boiler over simmering water.
Cook Cream and Eggs , whisking constantly
Add Sugar
Add Vanilla
Whisking constantly for about 10 minutes
Slowly whisk in the Whiskey until fully incorporated

Drizzle it over slices of the Whiskey Cake. ( Be generous, you paid dearly for the Whiskey)

Enjoy!
Peace in the Kitchen!

Tex - Mex Recipes

It's time to get back to my regional recipes of Tex - Mex.
Texas has it's own cuisine and if  Texans move out of Texas, it's the food that we miss the most.
There's nothing like it anywhere in the States.

When we visit our friends in France...... it's food that we take and recipes that we share while we're there.
Over the years we've had the privilege of enjoying the recipes and the cuisine of our French friends and we have also shared recipes and cooked our Tex - Mex food for them. We all gather around a large table in the South of France and have great food and drink and share our life experiences with great friends and family! If you want to get to know someone in another country..... eat with them!

I've previously posted some of my favorites:
Tex - Mex Torte
Tex - Mex Tomato Soup
Papas con Chiles
Tex - Mex Pull Apart Bread
Tex - Mex Corn Cakes
Slow Cooker Mexican Casserole
Vegetarian Tamale Cobbler
Sweet Pepper and Jalapeno Relish
Tex - Mex Rice Casserole
Tex - Mex Corn Dip ( 3 versions)
Texas Cranberry Sauce
Tex - Mex Layered Salad
Cowboy Squash Casserole
Another Texas Bean Cheese Chiles and Stuff Dip

The following are some additional basics!


Nachos:

They are tortilla chips on a baking sheet and layered with our favorite toppings, baked in a 350 degree oven until the cheese melts.
Here are some of the options for Nachos:

Shredded Cheese ( plenty of layers)
Refried beans
Chorizo sausage ( I use Vegetarian Chorizo )
Hamburger , Fajita meat or Chicken ( pre - cooked ) I use a Vegetarian Burger or Chicken
Jalapeno slices
Chopped Tomato
Chopped Onion

Begin with Cheese and layer the ingredients you like and always end with a topping of the Cheese.
Bake at 350 degrees until the Cheese in completely melted.



Chile Con Queso Dip:

6 TBS Butter
3 TBS Flour
3 C Milk
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
3 C Shredded Cheddar or Monterey Jack Cheese
3 (4 oz. ) cans of Diced Green Chiles
4 Jalapeno Peppers, seeded and diced

Melt the butter in a saucepan
Whisk in the Flour
Gradually whisk in the Milk
Bring to a boil, stirring constantly
Add Salt, Pepper, Garlic Powder
Mix well
Reduce heat to a simmer
Add Cheese , Diced Green Chiles and Jalapenos
Cook until thick and all of the cheese has melted.

Serve with Tortilla Chips..... dip them in it and enjoy!


Jalapeno Bean Dip:
Also served with Tortilla Chips
I previously posted another version of Tex - Mex Bean Dip

2 TBS Vegetable Oil
2 15oz. cans of Refried Beans mixed with 1/4 C Water  ( I use Vegetarian Beans)
2 TBS Diced Onion
Salt to taste
1/4 tsp Garlic Salt
1 C Shredded Cheddar Cheese
4 Jalapeno Peppers, seeded and diced

Heat the oil in a sauce pan over medium heat
Add the Beans , mix well
Add Onion, Salt, Garlic Salt
Add Cheese and cook until the Cheese is melted, stirring constantly
Add Jalapenos
Cook until the dip is slightly thickened.

Serve with Tortilla Chips


Guacamole Dip:
I previously posted my favorite recipe for Guacamole Dip

Pico de Gallo:
I previously posted my favorite recipe for Pico de Gallo

Both of these are served with Tortilla Chips


Corn Salad:

1 can of Corn
1 small Onion diced
1 Tomato, diced
1/2 C Chopped Green Onion
1 TBS Chopped Fresh Parsley
1/4 C Chopped Fresh Cilantro
Salt and Pepper to taste
4 TBS Red Wine Vinegar
1 Avocado, diced

Mix all ingredients together in a serving bowl
Refrigerate until Cold


Quesadillas:

These are simply Flour Tortillas filled with your favorite ingredients and cooked on a cast iron griddle , in a frying pan or even on a grill.
My favorite of course is a vegetarian version with Shredded Cheddar or Shredded Queso Quesadilla Cheese and Roasted Hatch Green Chiles, or you can use Canned Diced Green Chiles.
Place Cheese and strips of Chiles in the center of a Flour Tortilla, top it with another Tortilla and heat it until the cheese melts. Cut the Quesadilla into wedges and serve with Salsa or Pico de Gallo, Sour Cream and Guacamole.


Vegetarian Grilled Jalapeno Peppers
For this recipe you need a Jalapeno Grill Rack that is placed on a Barbecue Grill to cook the Jalapenos
These are absolutely delicious.

Here's what you need:

1 Jalapeno Grill Rack ( I'll post a picture later)
A Barbecue Grill
Large Jalapeno Peppers, cut off the top, remove the seeds. ( I have a tool for this)
Vegetarian Bacon Bits... or Soy Chorizo Sausage... you know what you can do for the non Vegetarians!
Cream Cheese, softened
Shredded Cheddar Cheese or Queso Quesadilla Cheese
Adobo Seasoning

Stuff the cavity of each Jalapeno with the ingredients in the following order, pressing each layer firmly.

Bacon Bits or Sausage
Cream Cheese
Shredded Cheese
Top it off with a thin layer of Cream Cheese
Sprinkle the top with Adobo Seasoning

Place the Peppers in the Jalapeno Grill Rack and put the rack on the Barbecue Grill at 350 to 400 degrees.
Grill them for about 30 minutes.
If there are hot spots on the grill, rotate the rack at least one time.
I haven't tried these in the oven, but I suppose you could bake them in a pre heated oven at 350 degrees for 30 minutes.
I would place the Grill Rack on a Baking Sheet in case the cheese drips.

Serve with my favorite Salsa or Pico de Gallo.



Salsa:
I haven't posted any recipes for Salsa because my Best of the Best Recipe was given to me by a friend that asked me not to share it. It's their family recipe that has been passed down through generations.
I've made it for our friends in France, but I have never shared the recipe.
If I ever get permission to share it, I will.
Until then, here is another recipe.
I happen to love fresh, non cooked, non roasted and very simple Salsa.
I think this one is very close to a traditional Mexican version.

30 Plum or Roma Tomatoes ( I prefer these to others because of the firm texture. I don't peel them) roughly chop them, they'll be processed in a food processor or blender.
6 - 8  Fresh Jalapeno Peppers, cut off the tops, I left the seeds in. You don't have to if you prefer a less spicy Salsa.
1 Large White Onion, peeled and roughly chopped
1 Green Bell Pepper, roughly chopped
1 Red Bell Pepper,roughly chopped
1 dozen garlic cloves , peeled and cut in half
1 C of packed chopped fresh Cilantro
1 TBS Salt
4 TBS Adobo Seasoning
2 tsp Sea Salt
2 TBS Cider Vinegar
1/4C  Olive Oil
Juice of 3 Limes
Juice of 3 Lemons

In a Food Processor or a Blender:
Pulse the Jalapenos, Onion and Garlic
Scrape down the sides to incorporate everything
Remove this to a large bowl
Pulse Red and Green Peppers, transfer to the bowl
Without cleaning the processor or blender, add the tomatoes in batches and pulse them and transfer them to the bowl with the Jalapenos
Stir in the Adobo Seasoning
Add the Cilantro
Season to taste with Salt
Stir in the Vinegar
Stir in the Oil
Add the Juice of the Limes and the Lemons
Mix well
Refrigerate


Chicken Casserole:
Preheat the oven to 350 degrees

I like this one because of the noodles. I rarely see a Tex - Mex Casserole with Noodles.
I use  homemade Amish Noodles that we get at an Amish Bulk food store.

2 C of noodles that have already been cooked.
2 Tbs Butter, melted
1/3 C Grated Parmesan Cheese
2 tsp of an herb mixture. Your choice or you can mix the recipe at the end of this and use it. It can also be used in Salads and in other Pasta recipes.
1 TBS Olive Oil
2 TBS Diced Onion
1 Garlic Clove , minced
1 Large Tomato, diced
2 (4oz. cans) Diced Green Chiles, not drained
2 (4oz. cans) Sliced Mushrooms, drained
1/2 tsp salt
1/4 tsp pepper
1/4 tsp Fresh Thyme, chopped
1/8 tsp Paprika
1/2 C Vegetarian or Regular Chicken Broth
4  Sauteed Vegetarian Quorn Chick'n Cutlets, cut into strips, or 1 12oz. bag of Quorn Chick'n Tenders, sauteed. Sauté in  2 TBS Olive Oil. Non Vegetarians use the equivalent.
2 C Shredded Cheddar or Queso Quesadilla Cheese ( I prefer the Queso Quesadilla)
2 TBS of Diced Pimientos ( from a jar)

Drain the cooked Noodles and toss them with the Butter , Parmesan Cheese and Herb Mixture and set aside.
In a saute pan:
Heat the Olive Oil and cook the Onion and Garlic until tender.
Add Tomato, Green Chiles and Mushrooms.
Season with Salt, Pepper, Thyme and Paprika.
Add Broth and Chicken
Simmer for 15 minutes, stirring occasionally
Remove from heat
Combine the Noodles and the Chicken and add 1 1/2 C of Shredded Cheese and the Pimientos and mix well.
Pour the mixture in the Casserole, top with remaining Shredded Cheese  and Bake for 20 minutes.

Herb Mixture:
Makes 1 cup
1/2 C Grated Parmesan or Romano Cheese
1 TBS dried Parsley
1 tsp dried Basil
2 tsp dried Chives
2 tsp Paprika
2 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Salt
1 tsp Fresh Ground Black Pepper
Blend together and store in an airtight container.


Enjoy!
Peace in the Kitchen!

How to use the Blog......

I'm able to follow statistics on the blog.
I can see what people are looking at and I can see the countries that are looking at it.
The stats are available to me to see currently, daily, weekly and monthly.

I wanted to let people know some of the possibilities that are available to the reader.

If you want to see the complete list of recipes, scroll down and you can continue until you see the phrase : Older Posts. This is available if you are looking at the blog on a PC, Mac, or Laptop. You can view the entire recipe menu on the right side.

If you're using an IPhone or IPad, scroll down and look for the words:" View web version" click on that at it will bring up the entire menu of recipes on the right side.

Search the blog: ( this is on the right side of the blog)
This allows you to enter an ingredient or a full name to locate a certain recipe.

Translate: ( under Search the blog)
This allows you to search a language and translate the entire blog into your native language.

I'm writing these instructions because I can see that very few viewers have gone to the beginning of the blog to look at the original selection of recipes and stories.

I hope that this helps.

Enjoy!
Peace in the Kitchen!

Brussels Sprouts with Shaved Parmesan Cheese

I happen to like Brussels Sprouts.

I usually oven or pan roast them whole and serve them with Dried Cranberries and a Balsamic Reduction. ( this recipe is on the blog)

Occasionally I place them whole in a large bowl, cover them with Olive Oil , Roast them and drizzle them with melted Butter, Salt and Pepper to taste.


This is my latest recipe for Brussels Sprouts.

1 stick of Butter ( 8 TBS)
2 lbs. of Brussels Sprouts, trim the end and roughly chop them
8 Cloves of Garlic, chopped
5 oz. Fresh Shaved Parmesan Cheese ( you can purchase a 5 oz. container)

Heat a large Saute Pan on medium heat
Add 2 TBS of Butter
Saute the Garlic for 2 minutes, stirring
Add 4Tbs of Butter until melted
Add Brussels Sprouts, stir well.
Cover and cook for 2 minutes.
They'll reduce and the butter will begin to brown
Add the last 2 TBS of Butter, stir well to incorporate the browned butter on the bottom of the pan.
Remove from heat
Cover with the Cheese, Stir well, Cover the pan and let it sit until the cheese melts.
Serve warm.

Enjoy!
Peace in the Kitchen!

Mexican Chocolate Buttermilk Poundcake

This recipe came from Joy at Yesterfood, a Blog that I follow.
Thank you Joy for allowing me to share it. 


Mexican Chocolate Buttermilk Pound Cake

Ingredients:

1 (8-oz.) package semisweet chocolate baking squares, chopped
1 cup butter, softened at room temperature
1 and 1/2 cups sugar 
4 large eggs
1/2 cup chocolate syrup
2 teaspoons vanilla extract
2 and 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk

 1.Microwave chocolate baking squares in a small bowl, stirring every 15 seconds, until chocolate is melted and smooth. This should take about 1 minute.

2. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, then  beat until light and fluffy, about 5 to 7 minutes.  Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.

3. Combine the flour, cinnamon, baking soda, and salt. Add to butter mixture, alternating with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.

4. Bake at 325° for about 1 hour and 10 minutes (start checking at about an hour; be careful not to over-bake) or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool completely.

Cook’s note: You may substitute Mexican chocolate for the baking chocolate and cinnamon in this recipe.

Jalapeno Cornbread Poppers

I've posted many recipes using Jalapeños. We eat a lot of them in Texas. This is one of my favorite stuffed Jalapeño appetizers.


Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan topped with a cooling rack.

12 Large Jalapeños.
1 Box of Jiffy Cornbread Mix + ingredients listed on the Mix.
1 1/2 C Shredded Cheddar Cheese, divided.
1 C Corn

Slice each Jalapeño in half lengthwise.
Remove seed and membranes. Set aside.

In a mixing bowl:
Mix the Cornbread according to the package directions.

Add:
1 C of the Cheese
Corn
Mix until well combined.

Fill each Jalapeño.
Sprinkle with remaining Cheese.

Place them on the Pan.
Bake for 15 - 20 minutes, until the Cornbread is firm.


Enjoy!
Peace in the Kitchen!

Betty Crocker, an American Icon ! ... the history.... the story .... and how she influenced the way my family cooked

The name Betty Crocker has become a cultural icon in the history of American cooking.
However, the name is fictitious. It was created by the Washburn Crosby Company in Minneapolis, Minnesota.
William Crocker was the companies director. The name Betty was chosen as the first name because in 1921 the name Betty was extremely popular and was thought of as an all American name.

Marjorie Halstead was a Home Economist at that time and she created Betty Crocker as a household product for the American housewife.
Eventually Washburn Crosby merged with several other milling companies and became General Mills.
Betty Crocker became an icon for the General Mills Company.

A portrait of what was thought to be Betty Crocker was created in 1936. It changed over the years to reflect General Mills' cultural perception of the American homemaker.
The first Betty Crocker cookbooks appeared in 1933.
In 1950  Betty Crocker's Picture Cook Book was published.
I own a copy of that book.

I grew up in the 50's and it was a time of post war brides starting families and learning to cook.
My mother would have used this book in her kitchen.

My Grandmother's generation created everything from scratch. She would never have baked a cake from a box. My Grandmother made homemade breads, cakes, frosting, pies and full course meals. However that was not the case for my mother's generation. It was a time when women went outside the home for employment which allowed households to have a double income . The fact that woman worked, took time away from the daily household chores, including cooking . It was easier to purchase something in a box than cook from scratch.

Here are some of the examples of products that my mother would have had available in her kitchen.
They were all produced by General Mills and were packaged in a box or some sort of container.
Cookie Mix
Cornbread Mix
Hamburger Helper
Instant Potatoes
Homemade Stuffing
Suddenly Salad
Brownie Mix
Cake Mix
Frosting Mix
Complete Meals in a Box
Bowl Appetit Products

Basically these products made life easier for the working woman. In 1953 it got even easier, the TV Dinner was introduced to the market. They were also referred to as, ready-made meal, ready meal, frozen dinner, and frozen meal. They were pre-packaged frozen or refrigerated meals. They required little preparation and contained all the elements for a complete single serving meal. They usually contained a meat, a vegetable, and a dessert. They eventually included items such as fish and rice. The original dinners came in a portion divided aluminum tray that was simply heated in the oven. I was raised on this type of food.
The introduction of Betty Crocker's Picture Cook Book allowed homemakers to be more creative in the kitchen. It opened up a new world of food.

The book was divided into sections that made it easy to look up a recipe.
The categories were:

How To Do.
Preparation hints such as Peeling a Tomato, Browning Flour, How to section a Grapefruit.

Meal Planning Table Service.
Nutrition, Appearance, Cost, How to Set the Table, Answers to Questions on How to Serve .

Appetizers
Breads, Yeast
Cakes
Frostings
Cookies
Desserts
Eggs
Meat, Fish
Pies
Salads
Sauces
Soups
Supper Dishes
Vegetables
Short Cuts
The Index

It was complete and very informative for the new bride or a mother with a large family.
I'm quite sure I was raised on Betty Crocker recipes.

Here are a few that I either remember as a child or that I consider American Classics.

My parents entertained often. We grew up on a street where everyone was very social when it came to getting together and having parties.
Here's a very good example of what my mother served as appetizers.
These examples are taken verbatim from the book.

Simple Hors D'Oeuvres:
Smoked White Fish Fillets, Deviled Eggs , Frankfurts (1"lengths) , Smoked Salmon, Shrimp or Lobster, Vienna Sausages.

My mother did not bake Bread, but she did make Doughnuts.
I won't post the recipe, but this is what is say's about them.
"Brown and Crusty ... best served warm. New Englanders make them for breakfast and serve them with cheese."

Occasionally we would have a homemade cake. It would have been made for  Birthdays and always at Easter. She would make a traditional , according to the book, Light Golden Cake. It would always have a white Frosting. But, I must say that if there wasn't an occasion to celebrate, she always made a Betty Crocker cake from a boxed mix!

In the Cookie category, we always has cookies at Christmas. My mother and Grandmother would make all of the Holiday Cookies in the book. We all grew up with Chocolate Chip Cookies. My mother and my grandmother always had a cookie jar filled with Chocolate Chip Cookies. As a kid, I was convinced that the jar was always magically filled with cookies. The jar was never empty.
Here's what Betty Crocker said about Chocolate Chip Cookies.

"The glamorous Toll House cookies... first introduced to American homemakers in 1939 through my series of radio talks on "Famous Foods from Famous Places"
Follow the recipe above except in place of 1/2 cup sugar use 3/4 cup (half brown, half white). Then mix into the dough 1/2 cup cut-up nuts and one 6-oz. package of chocolate pieces (about 1 1/4 cups).
Here's the recipe they were referring to:

Mix together thoroughly:
1/2 cup soft shortening ( part butter)
1/2 cup sugar
1 egg
1 tsp vanilla

Sift together and stir in:
1 1/8 cups sifted  Gold Medal Flour
1/4 tsp soda
1/2 tsp salt

Temperature: 370 ( quick mod. oven).
Time: Bake 8 to 10 min.
Amount: About 3 doz. 2" cookies.

Drop rounded teaspoonfuls about 2" apart on lightly greased baking sheet.
Bake until delicately browned ... cookies should be soft.
Cool slightly ... them remove from baking sheet.

I will definitely try making these!

Eventually the Toll House started offering bags of Chocolate Chips that included a recipe. They're still available and are the most popular cookie in America.

In the Egg category the most popular egg was a basic fried egg for breakfast.
When the Holidays approached, Easter, Thanksgiving and Christmas and always for a summer picnic the eggs were deviled.
We always had deviled eggs at my grandmother's house during the summer.
My grandmother and mother made the best deviled eggs in the world!

Here's Betty Crocker's recipe for Deviled Hard Boiled Eggs.

"Mounds of savory yellow egg yolks in white frames. A stunning garnish and satisfying appetizer ... food for picnics and parties.

Cut in halves ... 6 hard cooked eggs
Slip out the yolks. Mash with a fork
Add .....
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dry mustard
about 3 tbsp. salad dressing or vinegar or cream ( enough to moisten)
Refill whites with egg yolk mixture, heaping it up lightly.
Use with salads, cold cut meat platters, etc.
To Carry Deviled Eggs to Picnics
Fit two halves together,wrap in waxed paper ( twisting the ends )

In the Meat category we always had Roast Beef, Ham, Chicken..... the basics. The hamburger was the served at every picnic and for weekend lunches. I think we had meatloaf at least once a week.
If there was a special occasion, we had some of the recipes listed in the book such as, Pork Chops, Beef Stew, Liver and Onions, Pheasant and of course Turkey during the Holidays.

In the pie category I'll just list the most popular ones.
We always had homemade pie. I don't ever remember eating a store bought pie.
My grandmother was definitely a better cook than my mother and that's simply a fact.
My grandmother made the best pies in the world. What grandchild would argue with that?
Here are the pies that we grew up with.
Apple
Cherry ( my dad's favorite)
Peach
Blueberry ( my favorite)
Pecan ( my favorite)
Pumpkin ( my favorite)
Lemon Meringue ( only on special occasions)
Banana Cream ( not often so it was a favorite)

Salads.
The only salads that I can remember are Potato Salad, Macaroni Salad and Cole Slaw.
I am convinced that my grandmother and my mother made the best! I still make their recipes for all of these salads.They were the only salads that  we had as children. A special occasion would include Chicken Salad . We did eat tossed salad but it wasn't our favorite.
The book includes the following recipes.
Waldorf
Seafood
Fruit Molded Salad ( we had these at Thanksgiving and Christmas)

The next category is Sauces.
I don't have much to say about our family history when it comes to sauces. I think the only type of sauce that my grandmother and mother made was Gravy! I think the only time we had that was at Thanksgiving and Christmas. We did have chocolate and butterscotch sauce for ice cream which is included in the category.
The book includes sauces for meat, game, vegetables, desserts, white sauce, caper, cheese, egg, hollandaise, mushroom and more.
Fancy sauces were never a part of our meals.

Soup.
Here's what Betty Crocker said about soup. Soup is as old as the art of cooking.
La Soupe is the name given the evening meal in parts of rural France.
Each nation has its own special soups, rich in chunks of meat, hearty with vegetables and barley, rice and macaroni.
Today, soup serves a double purpose. It stimulates the appetite and provides wholesome nourishment.
As kids, we ate Tomato, Chicken Noodle, Minestrone, Cream of Mushroom and Cream of Chicken.
The book also lists recipes for Vichyssoise ( we never knew what that was), Cream of Cucumber Soup Oyster Bisque,Tuna Vegetable Chowder. These are soups that we were never familiar with.

Vegetables.
I could write a dissertation about this section. I could list every recipe. We ate every type of vegetable. I don't think there's a single vegetable that we didn't eat.

The category called Short Cuts is quite interesting. It begins by saying that you should have a plan for your time and work. Minutes saved are hours gained.
Take time to plan meals for a week or several days at a time. Establish convenient work centers. Keep utensils and equipment in good working order. Disregard gadgets that add work.

Here are some recipes that I would consider iconic for the 50's.

Molded Gelatin Salad
Made with flavored gelatin. Choose flavor to make an interesting combination with the fruits or vegetables, etc. you add.
Prepare according to directions on package. 1 pkg. flavored gelatin
Add... 2 tbsp lemon juice or vinegar.
Chill and when partially set, add.... 1 1/2 to 2 1/2 cups well drained and cut up fresh or canned fruit, vegetables, or seafood, etc.
When partially set again, pour into a ring mold ( 8" in diameter and 2 1/2 " deep) or 8 to 10 individual molds. Chill until firm. Unmold on large chop plate or individual salad plates. Garnish with crisp lettuce, curly endive, or lacy watercress.
Note:
Serve with appropriate dressing: Mayonnaise with whipped cream for mild salads ... or Tomato - Cucumber Mayonnaise for vegetable and seafood salads.
Serves 8 - 10.



Meat Loaves ... Delicious hot or cold
Mix thoroughly ...
Fluffy Meat Loaf
1 lb. ground beef ( or veal )
1/2 lb. ground lean pork
2 C bread crumbs
1 egg, beaten
1 1/2 cups milk
4 tbs. minced onion
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/8 tsp. sage

Pack into greased 9x5x3" loaf pan. Bake. Unmold. Serve hot ... or serve cold. For Catsup - Topped Loaf, spread 3 tbsp. catsup over the top before baking.


Tuna - Stuffed Eggs on Rice
Spoon into a greased 12 x 7 1/2 x 2" baking dish 3 cups fluffy Boiled Rice. Place Tuna- Stuffed Eggs ( add flaked tuna to yolk mixture when making Deviled Eggs ) in slight depressions in the rice.
Sprinkle with sieved hard - cooked egg yolk. Cover and heat in slow mod. oven 15 min. Serve hot with hot Curry Sauce.
6 servings


Creamed Vegetables
Make them go further and adds a sauce. Use one vegetable or two or three in combination.
For 6 servings, add 1 cup hot Medium White Sauce to 2 cups hot cooked vegetables, drained. Serve plain , on toast or hot biscuits, or in a rice or noodle ring.

Scalloped Vegetables
Originally baked in scallop shells.
Place Creamed Vegetables in greased casserole, or arrange vegetables and White Sauce in alternate layers. Top with buttered bread crumbs. Bake until browned, 20 min. at 350 degrees ( mod. oven).



Eggs a la Reine

Fit for a queen's luncheon or supper
Place rounds of toast in baking dish. Cover with sliced mushrooms sauteed in butter ... then with poached eggs. Pour over all, hot Cheese Sauce. Sprinkle with grated cheese and place in quick mod. oven ( 375 ) until cheese is melted.

Eggs a la Lee:

As served in Old Virginia
For each serving, cover hot toast round with thin slice of boiled ham. Top with hot poached egg. Pour hot Mushroom Sauce over all.
Serve at once.


Deviled Ham Appetizers:

Mash deviled ham with a little horse-radish, grated onion, and coarse black pepper to taste.
Spread on toast beds.


As I read the appetizer section I came to the conclusion that you definitely needed toast!

Chutney - and - Bacon ( serve on prepared toast bed )
Minced Clam - Cheese (spread on toast bed)
Hot Cheese Puffs ( Heap on 1 1/2" rounds of prepared toast)
Smoked Oysters ( Place a smoked oyster on each tiny round prepared toast bed)
Peanut Butter - And - Bacon ( Spread prepared toast bed with crunchy peanut butter)
Caviar ( spread on toast bed with tiny pearl onions)
Tomato - And - Shrimp ( Place slice on a frill of lettuce on a prepared round of toast bed)
Anchovy or Sardine ( Place on a long narrow prepared toast bed)

Apparently you couldn't entertain and serve appetizers unless you had plenty of toast !


I've enjoyed doing the research and posting the history of Betty Crocker. I wrote about my grandmother and my mother and the way they cooked.
The next chapter to this part of the history of cooking should include my generation.

I can easily sum up how my Grandmother and my Mother influenced the way I cook :
There's a Hippy in the Kitchen!

Enjoy!
Peace in the Kitchen!

Crock Pot Carrot Spice Cake

This recipe is from my handwritten collection in 1974
I think of it as a 60's Hippy kind of recipe!
We ate a lot of Carrot Cake and Carrot Muffins ( Organic of course)



5 QT. Slow Cooker
Spray the entire interior surface with a Butter Flavored Cooking Spray

1 18.5 oz. box of Spice Cake ( I only use Duncan Hines Cake Mixes)
1 3.4 oz. box of Jello Instant Butterscotch Pudding Mix
1 C Water
2 C Shredded Carrots
3/4 C Vegetable Oil
4 Eggs
1 8oz. can of Crushed Pineapple with the juice
1 C Sour Cream

Combine all ingredients except the Carrots in a bowl and use an electric mixer to mix well

Fold in the Carrots
Transfer the batter to the Slow Cooker
Cover and cook on low for 4 1/2 - 6 hours.

Enjoy!
Peace in the Kitchen!

Pretzel Cereal Crunch

I thought I'd post something sweet, a snack that we typically make during the Thanksgiving and Christmas Holidays.
It doesn't have to be Christmas to enjoy it!

We give this as a gift in individual containers.

1 1/4 C Golden Graham Cereal
1 1/4 C Apple Cinnamon Cheerios
1 1/4 C Miniature Pretzels
1 C Chopped Toasted Pecans.... toast in the oven before chopping
1 10-12 oz. package of Vanilla or White Chocolate Chips
2 TBS Creamy Peanut Butter

In a large bowl:
Cereals
Pretzels
Pecans
Mix well

In a Microwave safe bowl:
Melt Chips until smooth and stir in Peanut Butter.
Drizzle this mixture over the Cereal Mixture
Stir well

Spread it  in a single layer on a baking sheet lined with waxed paper or a Silpat

Cool completely and break into pieces
Store in an airtight container.

Enjoy!
Peace in the Kitchen!

Fire and Ice Nuts

My favorite Nuts are Union Squares Cafe Bar Nuts .
Here is another favorite recipe.
On the right side in parenthesis are the amounts for a larger quantity.

Fire and Ice Nuts:

Pre heat the oven to 350 degrees

1 1/2 C Cashews               (4 1/4 C)
1/4 tsp Cayenne Pepper     (3/4 TBS)
1 TBS Soy Sauce              (3 TBS)
1 TBS Honey                    (3 TBS)
1/4 C Maple Syrup            (3/4 C)
1 1/2 tsp Butter, melted      (4 TBS)
2 C Pecan Halves              (6 C) = (1 1/2 lbs)    

Cashew Preparation:
Line a baking sheet with foil, coated with a vegetable spray, set aside

In a Food Processor:
Place 1/2 C of the Cashews and process until finely ground
In a small bowl, mix together ground Cashews and Cayenne Pepper
Set Aside

In a larger bowl:
Combine,
Soy Sauce
Honey
Remaining Cashews
Toss to coat completely
Stir in ground Cashew mixture
Spread out on the baking sheet and bake at 350 degrees for 25 minutes, stir once
Remove from oven and cool completely


Pecans Preparation:
Line a separate baking sheet with foil, coated with vegetable spray, set aside

In a bowl:
Combine,
Maple Syrup
ButterPecans
Toss to coat completely

Spread out on the baking sheet and bake at 350 degrees for 20 minutes, stir twice
Remove from the oven and cool completely
Break into chunks

Combine Cashews and Pecans in a bowl to serve
Store in airtight jars

Enjoy!
Peace in the Kitchen!

Party Time !

We've been invited to some friends house and we've been asked to take my Original Sangria and Original Tex - Mex Creamy Corn Dip...... we just returned home.....thank you Kevin and Angela for a great evening with friends. Food was great,  Wine was great and the Friends were great!

The Sangria and the Tex - Mex Dip are two of by Best of the Best Recipes!

We're also going to have a Raclette Dinner with some other friends this weekend.
My European friends will know about Raclette, but I'll post the description, origin and recipes for Raclette!

When we were in London in December we went to Borough Market and had the best Raclette Sandwich we have ever tasted. If you're ever in London , the Market is one of our favorite stops.
I'll post additional pictures from the Market later......

Black Bean Soup

Black Beans are a very common ingredient in Texas.
We use them in Dips, Taco's, Enchilada's. Quesadilla's, Layered Salads.... and Soup!


2 TBS Olive Oil
1 1/2 C diced Onion
8 Cloves of Garlic, minced
1/4 C chopped Jalapenos, include the seeds
2 C Dried Black Beans
1 TBS Ground Cumin
2 tsp Ground Coriander
8 C Vegetable Broth
1 C Coarsely Chopped Fresh Cilantro
Lime Wedges

Heat Oil in a large stock pot on medium high heat
Add:
Onion
Garlic
Jalapenos
Saute for 5 minutes

Add Beans and Spices
Add Broth and bring to a boil
Reduce heat, cover and simmer until Beans are tender, stirring occasionally ( 2 1/2 hours)
Puree in batches in a blender with some of the Cilantro each time until all of the Cilantro is incorporated.
Return to the pot
Season to taste with Salt and Pepper

Serve with wedges of Lime squeezed into the soup.

Enjoy!
Peace in the Kitchen!

Smoked Gouda Cheese Grits

I live in Texas and we love Grits.
It's a very popular food in the Southern part of America.
You either love them or you don't.

I happen to love these.

Smoked Gouda Grits:

4 C of Vegetarian Chicken Broth, regular for non vegetarians
1 C Heavy Cream
2 C Yellow Corn Grits
1/4 pound of Butter cut into small pieces
1 can of Creamed Corn
1/2 pound of Smoked Gouda Cheese, shredded

In a saucepan, heat the Broth to a boil.
Add Grits and stir continuously
Reduce to simmer and cook for about 45 minutes stirring often.
Add Cream
Gradually stir in pieces of Butter stirring continuously.
Add Corn and mix well
Gradually add the Cheese until all is melted and creamy and smooth.

Enjoy!
Peace in the Kitchen Y'all!

Vegetarian Spiced Meatball Stew

1- 16 oz. package of 32 Frozen Vegetarian Italian Style Meatballs
( or you can make the homemade according to my original Meatball Recipe)
3 C Fresh Green Beans cut into 1" pieces or Frozen Cut Green Beans
2 C Sliced Carrots, about 4 medium sized
14.4 oz (equal to 1 can ) Vegetarian Beef Broth
2 tsp Vegetarian Worcestershire Sauce
3/4 tsp Allspice
1/2 tsp Cinnamon
2 - 14 oz. cans of Diced Tomatoes with the liquid.

In a Cast Iron Dutch Oven combine:
Meatballs
Beans
Carrots
Broth
Worcestershire Sauce
Allspice
Cinnamon

Bring to a boil
Reduce heat and simmer covered for 10 minutes
Gently add tomatoes
Return to a boil
Reduce heat
simmer uncovered for 5 more minutes.

Enjoy!
Peace in the Kitchen!

These are my original  Baked Vegetarian Meatballs.
The recipe is available on the blog.
These are ready for the oven.

Baked!

Baked Vegetarian Meatballs

This is an original recipe.

To make this into a meatloaf, add 1 small onion, diced
Mix all ingredients together, spray a loaf pan with a non stick vegetable spray.
Top the loaf with:
2 TBS Brown Sugar
2 TBS Mustard
1/3 C Ketchup

Bake at 350 degrees for 1 hour.

Meatballs:

1 package of Fresh Vegetarian Lean Beef ( Gimme Lean brand) or 1 package of Yves Meatless ground.
1 C of Bulk Dried Nature's Burger Mix, mixed with 1 C boiling water, cool to set
1/4 C Italian Seasoned Bread Crumbs
1/4 C Grated Parmesan Cheese
2 1/2 tsp Vegetarian Worcestershire Sauce
2 tsp Dried Basil
2 tsp Fresh Oregano, finely chopped
1/2 tsp Salt
1 tsp Pepper
2 TBS canned Tomato Paste
2 Eggs

MIx all ingredients
Form meatballs using a medium cookie scoop
Spray a glass baking dish with cooking spray
Place Meatballs in a single layer.

Bake at 350 degrees for 30 minutes


To make BBQ Meatballs:
Saute the baked Meatballs in Olive Oil until browned,
Make the following Sauce :

In a small bowl:
Mix well,
1 C Ketchup
2 TBS granulated Sugar
2 TBS Worcestershire  Sauce (I use vegetarian Worcestershire Sauce )
2 TBS White Vinegar
3 TBS finely minced Onion
Hot Sauce, (Tabasco) to taste ,(I use about 6 dashes)

Pour over browned meatballs in a skillet and re heat.


Enjoy!
Peace in the Kitchen!

Ready for the oven!

Baked!

Apple Cider Gravy

Linguine with Lemon, Thyme and Mushrooms

This is an adaptation of a recipe from Nigella Lawson

Linguine with Lemon, Thyme and Mushrooms.

The Mushrooms are not cooked. They're basically cooked by marinating them in lemon juice.
This makes a very fresh pasta dish.

8 oz.  ( 4 C) Crimini Mushrooms, thinly sliced
1/3 C Olive Oil
1 TBS Salt
1 small Garlic Clove, minced
1 Lemon, zest and juice
4 Sprigs of fresh Thyme equal to 1 tsp.
1 pound of Linguine
1/2 C Fresh Parsley, chopped
3 TBS Grated Parmesan Cheese
Freshly Ground Black Pepper

Place Mushrooms in a bowl with :
Oil
Salt
Garlic
Lemon Juice
Zest
Thyme

Cook Pasta according to package directions
Drain and retain 1 C of the liquid and add it to the Pasta
Place Pasta in a bowl with the Mushroom mixture
Toss well, add Parsley, Cheese and Black Pepper and toss again.

Enjoy!
Peace in the Kitchen!

This has the Parmesan Cheese and Pepper and Parsley at the end.

Hatch Chile Clafoutis with Hatch Aioli

Hatch Chile Clafoutis with Hatch Aioli:

This is an original recipe that I created for a recipe contest.

The filling is delicious.
 The first layer of Batter creates a bottom Crepe and the Cheese melts into
the Batter on the Top Layer.

Preheat the oven to 350 degrees.
Prepare a 10" fluted Quiche Pan or Pie Plate by spraying it with a nonstick vegetable spray.

Red Bell Pepper and Onion.

Roasted Hatch Green Chiles. You could also use Roasted Poblano Chiles.

The filling with the Chiles added.

Hatch Aioli:
Make this after the Chile filling has been prepared.

1 C Mayonnaise
1 Clove Garlic, minced
1/4 C finely chopped Mild Roasted Hatch Chiles ( there will be 1/4 C available from the filling)
1 tsp Lime Juice
1/4 tsp Garlic Powder
1 TBS Olive Oil
1 tsp Grated Lime zest

Blend the first 5 ingredients in a food processor
Slowly drizzle the Oil in and continue to process
Add Lime zest and pulse to incorporate

 Clafoutis:
1 TBS Vegetable Oil
1 TBS Butter
1/2 C Chopped Onion
1/2 C Diced Red Pepper
1 Pound of Sliced Mushrooms
1 C roughly chopped Mild Hatch Green Chiles (Roasted, Peeled, Seeded, Rinsed, Squeezed Dry) about 5 Chiles.
1 1/3 C Milk
3/4 C Flour
3 Egg Whites
1 Egg
1/4 tsp salt
1/2 C Grated Parmesan Cheese
Sliced thin Strips of Hatch Jack Cheese, enough to cover the Clafoutis in a single layer

Filling preparation:
Heat Oil and Butter in a skillet
Add Onion
Red Pepper
Saute on medium high heat until softened
Add Hatch Chiles and Mushrooms and continue to cook for 5 minutes, until the mushrooms are tender and the liquid has reduced.
Set aside
Reserve 1 C for the Aioli.

Begin preparing the batter:
In a Stand Mixer with a Whisk Attachment:
Mix on medium high speed for 1 - 2 minutes:
Milk
Flour
Egg Whites
Egg
Salt

Pour 1 C of the batter in the prepared dish
forming a thin layer.
Leave remaining batter in the mixer.
Bake at 350  degrees for 10 minutes
Remove from the oven

Transfer the pan to a Sheet Pan for the next step.

Spoon the remaining Chile Mixture over the crust, sprinkle with Parmesan Cheese and cover with strips of Hatch Jack Cheese.

Beat remaining batter in the mixer to combine again and pour over the Clafoutis.

Bake at 350 degrees for 45 minutes, until puffed and browned.

Cool before serving
Serve with Hatch Aioli

Whisking the Batter.

This is the bottom crust that has the consistency of a Crepe.
It turned out perfectly.

This is the filling including the Mushrooms.

The filling is sprinkled with Grated Parmesan Cheese and topped with thin
slices of Pepper Jack Cheese.

Pepper Jack Cheese.

Pour the remaining Batter over the Cheese.

The final Clafoutis after Baking.
The Aroma in the Kitchen was incredible.

Enjoy!
Peace in the Kitchen!

Green Chile and Egg Casserole

This is a great Brunch Casserole.

Green Chile and Egg Casserole:

1- 9"X13" casserole dish, buttered
350 degrees

10 Eggs
1/2 C Flour
1 tsp Baking Powder
1/2 tsp Salt
4 C Shredded Monterey Jack Cheese
2 C Cottage Cheese
2 - 7oz. cans of Diced Green Chiles or  4 - 4oz. cans ( whichever you can find)

In a medium bowl, beat the eggs with an electric mixer for about 3 minutes
Combine:
Flour
Baking Powder
Salt
gradually add this to the Eggs and mix well
Fold in the Green Chiles and both of the Cheeses.

Pour into the casserole dish
Bake for 40 minutes

Enjoy!
Peace in the Kitchen!

Asparagus and Hard Boiled Egg Casserole

It's Asparagus season.......

8 Hard Boiled Eggs ( I have resorted to buying them already boiled and peeled) , Sliced
2 pounds of Asparagus , steamed  ( place in a saute pan , cover with water, bring to a boil, cook for 5 minutes, run under cold water and cut into 1" pieces.
1- 26oz. can Cream of Mushroom Soup, undiluted
1 7oz. can of Mushroom Pieces and Stems
1 sleeve of Crushed Ritz Crackers , crushed
3 C Shredded Swiss Cheese ( I use French Comte Cheese) or whatever I have available
1 stick of Butter, softened

Prepare the hard boiled eggs:
Place eggs in a saucepan just big enough to hold them in the bottom.
Cover with cold water
Bring to a boil uncovered, immediately remove from heat, cover and let stand for 10 minutes.
Remove from water, cool them in the pot with cold water.
Peel and Slice them.

Butter a 4 QT. Casserole Dish with 1/2 the Butter
Layer the Casserole Dish:
1/2 of the Asparagus
1/2 of the Soup
1/2 of the Mushrooms
1/2 of the Egg Slices
1C of the Cheese
1/2 of the Crackers
REPEAT

Melt the remaining butter and drizzle over the Crackers
Bake covered at 350 degrees for 25 minutes.

Remove the cover, sprinkle with remaining Cup of Cheese and Bake and additional 5 minutes.

Enjoy!
Peace in the Kitchen!

Onion and Potato Omelette / Frittata

There are many recipes for Omelettes and Frittatas.
This is one of my favorites!

2 TBS Olive Oli
1 Large Potato, diced finely
1 Large Yellow Onion, thinly sliced
1 Green Bell Pepper, thinly sliced
Salt and Pepper
4 Eggs, beaten
Parsley, chopped

Heat Olive Oil in a skillet ( non stick is recommended)
Add Potato and sauté on low heat for 5 minutes.
Add Onion and Green Pepper, continue to simmer for 10 minutes until tender.
Season to taste with Salt and Pepper.
Add the Eggs and stir to combine all ingredients.
Cook for 10 minutes, until the eggs are set.
Place the pan under a broiler to finish cooking the top.

Turn out onto a serving plate and cut into wedges.
Garnish with chopped Parsley.

Enjoy!
Peace in the Kitchen!

German Mennonite Apple Cake with a Raisin Pecan Topping

Here's another great recipe from one of my vintage Mennonite Church Cookbooks from 1983.

2 Eggs
2 C Flour
2 tsp Cinnamon
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Vanilla
1 C Vegetable Oil
1 C Brown Sugar
3/4 C Sugar
1 C Chopped Pecans
4 C thinly sliced Apples

Mix ingredients in a large bowl, except the Apples and the Pecans.
Mix well, the batter will be quite thick.
Fold in the Apples and Pecans with a wooden spoon or a spatula.

Spread the batter in a well buttered 9"X13" baking dish.
Bake at 350 degrees for 45 minutes
Serve with the following topping.

Mix together with an electric mixer:
2 TBS Butter melted
4 tsp Cinnamon
1 C Brown Sugar
4 tsp Flour
1 C Chopped Pecans
1/2 C Raisins
Spread evenly over the cake and place under a broiler until bubbling.

Enjoy!
Peace in the Kitchen!

There's a Hippy in the Kitchen ....... words of wisdom !

Now is the time to have a good breakfast ,continue to tend to our gardens, mind our manners, courageously embrace compassion, nurture the heart and begin the next phase of the transformation of life!

Provencal Cream of Asparagus Soup ....... ( no milk or cream)

1 Pound of Asparagus ( about 18 spears), trim woody ends, peel, steam until tender.
2 TBS Butter
1 Large Onion
2 Large Potatoes
2 C Broth, Vegetarian Chicken ( I use a bulk powder) or regular Chicken Broth for non Vegetarians.
Salt
Pepper
1 TBS Fresh Tarragon, chopped

Cut Asparagus into 2" pieces
Peel and Cube the Potatoes
Chop the Onion

Saute the Onion in the Butter for 5 minutes.
Add Potatoes
Continue cooking 2 minutes
Add Asparagus
Continue cooking 1 minute
Add Broth and Tarragon and bring to a boil.

Reduce heat, cover and simmer 10 minutes.

Puree the soup in the pot with an immersion blender (a stick blender) until smooth. You can also use a regular blender, just remember that it has to be done in small batches when the soup is hot.

Season to taste with Salt and Pepper.

Enjoy!
Peace in the Kitchen!

Perfectly Shucked Corn on the Cob

I previously posted this under Tips, Hints and More.

This is just a reminder because Corn on the Cob season is here.

After you do this, you can Re Heat it, Boil it, Barbecue it, Grill it on a Cast Iron Griddle.

I make a great Herbed or Seasoned Butter mixture to slather all over it

Perfectly Shucked Corn on the Cob:

Begin with fresh ears of corn.

2 ears microwaved together 8 minutes

individual ears, 4 minutes

Microwave the corn as directed.

Remove from the microwave and cut about 2" from the bottom of the ear ( where it was connected to the stalk)

hold the ear at the top where the silk is and shake it until the ear falls out of the husk, perfectly clean!

Maple Rice Pudding

This is the third Rice Pudding recipe that I've published.

This comes from a vintage Mennonite Cookbook.

2 1/2 C cooked White Rice
3 Eggs, beaten
1/2 tsp Salt
1 C Raisins
2 1/2 C Milk
1 C Maple Syrup (this is where I add a note to get the best grade Maple Syrup that you can buy)
1/2 tsp grated Nutmeg

Mix all ingredients
Place the Pudding in a 1-2 quart baking dish that's been buttered well.

Bake at 325 degrees for 30 minutes or until the custard is firm.
Stirring twice during the first 20 minutes.

Enjoy!
Peace in the Kitchen!

Texas Cornmeal Cakes

This is a great accompaniment to Tortilla Soup.

2 C Yellow Cornmeal
1/4 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
Buttermilk to make a thin batter.

1 TBS Vegetable Shortening

Mix all ingredients together in a small bowl.
Heat the shortening in a cast iron skillet.

Drop  tablespoons of batter in the skillet .
Turn them when they begin to brown.
Brown the other side .
Remove to paper towels to drain.
Serve hot.

Enjoy!
Peace in the Kitchen!

Vegetarian Chicken Tortilla Soup

4 Vegetarian Chicken Breasts ( 1 box of Quorn Chik'n Cutlets) Non Vegetarians can use regular Chicken Breasts, prepared in the same method!

2 TBS Olive Oil, divided
4 TBS Adobo Seasoning
1 onion , diced
1 Green Bell Pepper , diced
! Red Pepper, dices
4 Cloves of Garlic, minced
1 Can of Rotel Tomatoes with Green Chiles
4C Vegetarian Chicken Broth or regular Chicken Broth for non Vegetarians.
3 TBS Tomato Paste
4 C Hot Water
Juice of 1 Lime
1 Can of Black Beans, well drained and rinsed.
3 TBS Cornmeal
6 Corn Tortillas, cut into strips

Garnish Options
Sour Cream
Avocado , diced
Red Onion, diced
Pico de Gallo
Grated Monterey Jack Cheese
Cilantro, chopped

Brush Chicken with half of the Olive Oil
Sprinkle with half of the Adobo Seasoning
Bake at 350 for 15 minutes
Cube the Chicken into a bowl and set aside

Heat remaining Olive Oil in a large saucepan.
Add:
Onion
Red and Green Peppers
Garlic
Saute until soft
Add remaining Adobo Seasoning and mix.

Add:
Tomatoes
Chicken Broth
Lime Juice
Water
Beans
Bring to a boil.
Simmer 30 minutes, uncovered

Mix Cornmeal with a small amount of water
Add it to the Soup and mix well
Simmer 30 minutes


Mix together in a small bowl and use to add additional spice to the soup.
1/4 tsp Cumin
1/4 tsp Chile Powder
1/4 tsp Garlic Powder
1/4 tsp Salt
Season to taste.

Remove from heat and allow to rest for at least 15 minutes.
Add Tortilla Strips
Top each serving with garnishes according to each individual's taste.

Enjoy!
Peace in the Kitchen!

Okra, Onion and Tomatoes !

We went to town today to visit the Farmer's Market.
We have the Market every Thursday, Friday and Saturday.
Local Farmers bring honey, fruits, vegetables, cheese and meat.

Today we bought Avocados, Mangoes, Honey Dew Melon, Radishes and Okra.

I love Okra and I make it simply with sauteed Onion, and Diced Tomato.
I add Adobo Seasoning, Salt, Pepper and Cumin.
I let it cook until it's well combined and eat it Hot or Cold.

There's not really a recipe, I adjust the amounts according to what's available.
Today I used 2 Onions, 2 Cans of Diced Tomatoes and probably 20 pieces of Okra cut in half.

I sauté the Onions first, add the Okra and cook about 20 minutes and add the Tomatoes and continue to simmer for ......... an hour or longer.

Enjoy!
Peace in the Kitchen!

Pineapple Coconut Pie, the 3rd. in a series!

This is the third in a series of Coconut Pie Recipes
This is an adaptation of a Better Homes and Gardens recipe from the 70's.
My wife has been making this since then.

She did a Pie of the Month for one of our best friends as a Christmas gift, this was one of the favorites.

It's a great Summer Pie.

Pineapple Coconut Pie:

1 1/3 C Flaked Coconut
2 TBS Butter, melted
1- 3 1/4 oz. package of Vanilla Tapioca Pudding Mix
1- 3 oz. package of Lemon Jello
1 1/4 C Milk
1/2 of a 6 oz. can (1/3 C ) frozen unsweetened Pineapple Juice Concentrate, thawed
1 - 2.6 oz package of Dream Whip Dessert Topping Mix. ( I believe Wal-Mart still sells it)
1 - 8 oz. Can Crushed Pineapple, well drained or at least 3/4 C if you have some leftover.

Dream Whip® is a non-dairy dessert topping that a cook can make at home. In its dry form, it doesn't contain any dairy products, but it is typically whipped with a mixer together with cold milk and vanilla. Many people who don’t like the taste of non-dairy, refrigerated whipped topping, but who would rather avoid the fat in heavy whipping cream, use it to top desserts.

This topping was introduced by the General Foods Corp. in 1957 as one of the convenience products that flooded the market about that time. It caught on and is still a popular alternative to other kinds of whipped topping. Dream Whip® is shelf stable, which means the dry packets will last for years. It is also consistently soft and fluffy when prepared.

Many cooks use this product instead of refrigerated non-dairy whipped topping in recipes for icebox or other cream-style pies. Some claim that it gives a lighter, higher, fluffier result, whether in cakes or in cream pies. This topping can also be used with a cake mix or even as a dressing for a fruit salad.

Combine :
Coconut
Butter
Press into the bottom and sides of a 9" Pie Pan
Bake at 325 degrees for 15 minutes
The Coconut should be golden brown.
Cool completely.

In a medium saucepan, combine:
Jello
Pudding Mix
Milk
Whisk together and mix well
Cook and stir until it boils.
Remove from heat.
Stir in the Pineapple Concentrate ( not the Pineapple)
Chill well, until partially set

Prepare Dessert Topping Mix according to package directions.
Fold into the Pudding mixture.
Add the  Pineapple.
Pour the mixture into the crust.
Chill 5 hours

Enjoy!
Peace in the Kitchen!

Jamaican Coconut Pie with Warm Rum Sauce

• We ate at Bonefish Grill last night.
• I had this pie for dessert and I loved it.
• It instantly became one of my Best of the Best recipes.
• I'm looking forward to making this and serving it at a family gathering.
• This is the second on my series of Coconut recipes. I have one more favorite that I will post.
• 
  
• 
  
• Pie:
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup flour
• 1/2 cup sugar
• 6 eggs
• 1 tablespoon pure vanilla extract
• 2 cups coconut, shredded
• Sauce:
• 1 cup brown sugar, light or dark
• 1 cup butter, unsalted
• 1 cup dark rum

DIRECTIONS

• 1
  Preheat oven to 350 degrees F.
• 2
  Place milk, cream, sugar, flour, eggs and vanilla in a mixing bowl. Mix with a hand mixer for 2 minutes at medium speed.
• 3
  Add coconut and mix together until completely incorporated.
• 4
  Place in a greased pie pan. Bake for 40 to 45 minutes.
• 5
  In a small sauce pan, heat butter over medium heat until melted.
• 6
  Add brown sugar and mix together until sugar dissolves.
• 7
  Add rum and cook for 1 minute on medium heat.
• 8
  Slice pie and serve with rum sauce.