I'm also a Quilter. I created this piece after researching and locating vintage 60's fabric and created photo transfers of photographs of 60's musicians. It's one of my favorite pieces that I've made.
Enjoy!
Peace!
Sunday, March 24, 2013
My 60's Quilt ! Groovy, Psychedelic, Far Out !
In keeping with the Hippy in the Kitchen theme, I wanted to share my original 60's Quilt.
Pastry Cream Filled Strawberries
I'm reposting this recipe and making it original by using my own Pastry Cream filling.
Pastry Cream Filled Strawberries:
Fresh Strawberries, washed, hulled and dried with paper towels.
Cut an X in the top of each berry
Dry them again
Refrigerate them
Filling:
This is one of my Best of the Best recipes.
Pastry Cream:
Equal parts of Vanilla Ice Cream (softened) and Heavy Cream
I start with a pint of each (2 C)
Whip the Ice Cream and Heavy Cream in a Stand Mixer with a whisk attachment.
Add:
1 TBS Vanilla Extract
1 TBS Almond Extract
1 1/2 boxes of French Vanilla Pudding Mix ( the small boxes)
Continue to whisk well until everything is incorporated.
Refrigerate
Place the Pastry Cream in a Pastry Bag and pipe some of the cream into each Strawberry
Refrigerate them before serving.
Enjoy!
Peace in the Kitchen!
Pastry Cream Filled Strawberries:
Fresh Strawberries, washed, hulled and dried with paper towels.
Cut an X in the top of each berry
Dry them again
Refrigerate them
Filling:
This is one of my Best of the Best recipes.
Pastry Cream:
Equal parts of Vanilla Ice Cream (softened) and Heavy Cream
I start with a pint of each (2 C)
Whip the Ice Cream and Heavy Cream in a Stand Mixer with a whisk attachment.
Add:
1 TBS Vanilla Extract
1 TBS Almond Extract
1 1/2 boxes of French Vanilla Pudding Mix ( the small boxes)
Continue to whisk well until everything is incorporated.
Refrigerate
Place the Pastry Cream in a Pastry Bag and pipe some of the cream into each Strawberry
Refrigerate them before serving.
Enjoy!
Peace in the Kitchen!
Saturday, March 23, 2013
Cowboy Squash Casserole
I live in Texas and we have many recipes that include Squash and Corn.
This one has Jalapenos, Mexican Cheese, Yellow Squash and White Corn plus other good stuff!
It's baked in a 3 quart casserole dish in a pre heated 350 degree oven
I ended up making it in my very large Cast Iron Chicken Fryer. I did all of the preparation in the pan and baked it in the pan. At the end, I broiled the top to give it color. I also have a great Terra Cotta Bram that I make it in.
Cowboy Squash Casserole:
3 pounds of Yellow Squash (sliced thin)
2 large Vidalia Onions, diced
1/2 C Water
1 - 15.25 ounce can of White Corn, drained
3 Jalapenos, seeded and diced
1/4 tsp Cayenne Pepper
2 Eggs, beaten
2 C Shredded (4 Cheese Mexican Cheese)
1- 8oz. package of Cream Cheese, cut into small cubes
In a saute pan, combine:
Squash
Onion
Water
Cook uncovered just until tender
Remove from heat
Fold in:
Corn
Jalapenos
Cream Cheese
Shredded Cheese
Egg
Cayenne Pepper
Mix well
Pour mixture into a buttered 3 quart Cast Iron casserole dish
Bake uncovered for 45 minutes
Enjoy!
Peace in the Kitchen!
This one has Jalapenos, Mexican Cheese, Yellow Squash and White Corn plus other good stuff!
It's baked in a 3 quart casserole dish in a pre heated 350 degree oven
I ended up making it in my very large Cast Iron Chicken Fryer. I did all of the preparation in the pan and baked it in the pan. At the end, I broiled the top to give it color. I also have a great Terra Cotta Bram that I make it in.
Cowboy Squash Casserole:
3 pounds of Yellow Squash (sliced thin)
2 large Vidalia Onions, diced
1/2 C Water
1 - 15.25 ounce can of White Corn, drained
3 Jalapenos, seeded and diced
1/4 tsp Cayenne Pepper
2 Eggs, beaten
2 C Shredded (4 Cheese Mexican Cheese)
1- 8oz. package of Cream Cheese, cut into small cubes
In a saute pan, combine:
Squash
Onion
Water
Cook uncovered just until tender
Remove from heat
Fold in:
Corn
Jalapenos
Cream Cheese
Shredded Cheese
Egg
Cayenne Pepper
Mix well
Pour mixture into a buttered 3 quart Cast Iron casserole dish
Bake uncovered for 45 minutes
Enjoy!
Peace in the Kitchen!
 |
| In this picture , the original recipe, the onions were sliced. I did not like the texture with the squash so I re- wrote the recipe to Dice the Onions. I also recommend the addition of Cayenne Pepper. I did not think there was enough spice in the original recipe. |
Rhubarb Swirls
Here's another vintage Rhubarb recipe.
Maybe all Rhubarb recipes are vintage.
I need to create a new recipe that's current.
I may be the only one that likes Rhubarb.
I hope that others will try some Rhubarb recipes.
Rhubarb Swirls:
1 C plus 8 TBS Sugar, divided
1/2 C Cranberry Juice Cocktail
1/4 C Water
3 1/2 C Rhubarb , cut into 1/2" pieces
2 C Biscuit Mix
1/2 tsp Nutmeg
1 TBS Vegetable Oil
1/3 - 1/3 C Milk
3 TBS Butter, softened, divided
In a saucepan, combine:
1 C Sugar
Cranberry Juice Cocktail
Water
Bring to a boil and boil for 1 minute
Set aside to cool
Butter an 8" square casserole dish greased with 1 TBS softened Butter
In a mixing bowl, combine:
Biscuit Mix
2 TBS Sugar
Nutmeg
Add Oil and Milk to the Biscuit Mixture to create a dough.
Knead lightly on a floured surface.
Roll into a 9" square
Spread with remaining Butter
Cover with remaining Rhubarb and 4 TBS Sugar
Roll it into a Jelly Roll, seal the edges, cut into 9 slices
Place the slices over the Rhubarb. 3X3
Pour the Cranberry Syrup over the Rolls and sprinkle with 2 TBS Sugar
Bake in a 425 degree oven for 25 to 30 minutes.
Serve warm
Enjoy!
Peace in the Kitchen!
Maybe all Rhubarb recipes are vintage.
I need to create a new recipe that's current.
I may be the only one that likes Rhubarb.
I hope that others will try some Rhubarb recipes.
Rhubarb Swirls:
1 C plus 8 TBS Sugar, divided
1/2 C Cranberry Juice Cocktail
1/4 C Water
3 1/2 C Rhubarb , cut into 1/2" pieces
2 C Biscuit Mix
1/2 tsp Nutmeg
1 TBS Vegetable Oil
1/3 - 1/3 C Milk
3 TBS Butter, softened, divided
In a saucepan, combine:
1 C Sugar
Cranberry Juice Cocktail
Water
Bring to a boil and boil for 1 minute
Set aside to cool
Butter an 8" square casserole dish greased with 1 TBS softened Butter
In a mixing bowl, combine:
Biscuit Mix
2 TBS Sugar
Nutmeg
Add Oil and Milk to the Biscuit Mixture to create a dough.
Knead lightly on a floured surface.
Roll into a 9" square
Spread with remaining Butter
Cover with remaining Rhubarb and 4 TBS Sugar
Roll it into a Jelly Roll, seal the edges, cut into 9 slices
Place the slices over the Rhubarb. 3X3
Pour the Cranberry Syrup over the Rolls and sprinkle with 2 TBS Sugar
Bake in a 425 degree oven for 25 to 30 minutes.
Serve warm
Enjoy!
Peace in the Kitchen!
Marshmallow Cinnamon Buns....... far out man!
My latest kick.....
As soon as you can handle them ( don't let them cool completely) run a paring knife around the buns to release them. Remove them with a spoon. They begin to caramelize and difficult to release.
Researching these buns has led me to create a Best of the Best recipe.
I put these in the category with those crazy American recipes that everyone says..... can I have that recipe?
It's another Muffin Tin Recipe.
Marshmallow Cinnamon Buns:
Pre heat the oven to 375 degrees
2 tubes of Crescent Rolls , separated
3/4 of a stick of butter ( 6 TBS) , melted in a small bowl
1/2 C of Sugar mixed with 2 TBS of Cinnamon, in a small bowl
1 bag of 16 regular size Marshmallows
Non Stick Vegetable Spray
Muffin Tin
Baking Sheet
Using a Fork, dip each Marshmallow in melted butter and then coat completely in the Cinnamon/Sugar .
Put the Marshmallow on 1 Crescent roll and seal completely ( make sure all edges are sealed well)
Place the bun in the Muffin Tin that's been sprayed with the non stick Vegetable Spray.
Repeat with all of the Marshmallows.
Brush the tops completely with additional Butter and sprinkle with additional Cinnamon/Sugar
Place the pan on a baking sheet and bake for 12 - 14 minutes. ( placing the muffin tin on a cookie sheet is very important) No matter how well you seal them, some will pop open!
I can't say that these are beneficial to any one's health so eat with caution!
They look like they're a mess, but they taste great!
Enjoy!
Peace in the Kitchen!
As soon as you can handle them ( don't let them cool completely) run a paring knife around the buns to release them. Remove them with a spoon. They begin to caramelize and difficult to release.
Researching these buns has led me to create a Best of the Best recipe.
I put these in the category with those crazy American recipes that everyone says..... can I have that recipe?
It's another Muffin Tin Recipe.
Marshmallow Cinnamon Buns:
Pre heat the oven to 375 degrees
2 tubes of Crescent Rolls , separated
3/4 of a stick of butter ( 6 TBS) , melted in a small bowl
1/2 C of Sugar mixed with 2 TBS of Cinnamon, in a small bowl
1 bag of 16 regular size Marshmallows
Non Stick Vegetable Spray
Muffin Tin
Baking Sheet
Using a Fork, dip each Marshmallow in melted butter and then coat completely in the Cinnamon/Sugar .
Put the Marshmallow on 1 Crescent roll and seal completely ( make sure all edges are sealed well)
Place the bun in the Muffin Tin that's been sprayed with the non stick Vegetable Spray.
Repeat with all of the Marshmallows.
Brush the tops completely with additional Butter and sprinkle with additional Cinnamon/Sugar
Place the pan on a baking sheet and bake for 12 - 14 minutes. ( placing the muffin tin on a cookie sheet is very important) No matter how well you seal them, some will pop open!
I can't say that these are beneficial to any one's health so eat with caution!
They look like they're a mess, but they taste great!
Enjoy!
Peace in the Kitchen!
 |
Crinkle Cookies
The following recipe comes from Simply Southern at Heart. It's a blog that I follow.
In researching Crinkle Cookies, I've discovered that they can be made in just about any flavor to please any palate. Here are just a few other flavors:
Chocolate
Red Velvet
Espresso
Molasses
Ginger
Hazelnut
Lime
Orange
Enjoy!
Peace in the Kitchen!
In researching Crinkle Cookies, I've discovered that they can be made in just about any flavor to please any palate. Here are just a few other flavors:
Chocolate
Red Velvet
Espresso
Molasses
Ginger
Hazelnut
Lime
Orange
Enjoy!
Peace in the Kitchen!
Friday, March 22, 2013
Goat Cheese, Pistachio and Prune Cake
After watching Rachel Khoo on her show The Little Paris Kitchen I knew I had to give this savory cake a try.
Goat Cheese, Pistachio, and Prune Cake
- 1 c flour
- 5-1/2 oz goat cheese, cut into small pieces
- 3-1/2 oz prunes, roughly chopped
- 2-3/4 oz pistachios, roughly chopped
- 3 tsp baking powder
- 4 eggs
- 1/2 c + 2 tbsp olive oil
- 1/2 c milk
- 1/4 c plain yogurt
- 1 tsp salt
- pinch freshly ground pepper
1 | Preheat the oven to 350 degrees and line a loaf pan with parchment paper.
2 | In a bowl, mix together the flour, cheese, prunes, nuts, and baking powder.
3 | In a separate bowl, whisk the eggs until fluffy and pale in color. Then gradually whisk in the oil, milk, and yogurt. Add the salt and black pepper. Fold the flour mixture into the whisked eggs. Try not to over-beat as this will make the end result tough (it’s better to under-mix). Pour into the pan.
4 | Bake until a metal skewer inserted into the center comes out clean, 30-40 minutes. Leave to cool in the tin.
I watched Rachel make this on her cooking show and I was very intrigued.
There are so many components to this cake that I really like.
I'll eventually get around to making it and I'll post pictures of it.
Until then:
Enjoy!
Peace in the Kitchen!
Thursday, March 21, 2013
Creamy Rice Pudding
I am re posting this recipe because I absolutely love Rice Pudding.
Enjoy!
Peace in the Kitchen!
Wednesday, March 20, 2013
A Busy Week !
I've had a very busy week and haven't had time to post any new recipes.
I'll get back to it this weekend.
Until then, I want to thank everyone that follows the blog, I appreciate it.
I need to come up with a new category to research and post.
I still have so many recipes from Aunt Faye and my family that I want to write about.
We're going to the Mennonite Relief Sale in April, I think it's in two weeks.
I'll definitely return to the cookbook booth as soon as we get there and I'll have a lot of new recipes and stories to post.
Until then,
Enjoy!
Peace in the Kitchen!
I'll get back to it this weekend.
Until then, I want to thank everyone that follows the blog, I appreciate it.
I need to come up with a new category to research and post.
I still have so many recipes from Aunt Faye and my family that I want to write about.
We're going to the Mennonite Relief Sale in April, I think it's in two weeks.
I'll definitely return to the cookbook booth as soon as we get there and I'll have a lot of new recipes and stories to post.
Until then,
Enjoy!
Peace in the Kitchen!
Sunday, March 17, 2013
Aebleskivers
These are like little doughnuts without the fat.
Scandinavian, Dutch pancakes traditionally filled with Apples while cooking.
They can also be filled with :
A Piece of Chocolate
Lemon Curd
Fruit Jam
Peanut Butter
Nutella
Fruit Pie Filling
They can be filled as they're cooking or split and filled after cooking.
They can simply be buttered and topped with Maple Syrup.
They are very versatile and can be personalized for each guest.
I also use the pan to make Eggs, placed on top of English Muffins.
You need a special Aeblelskiver pan. They were originally made of Cast Iron and are now available in a non stick pan sold at specialty kitchen stores.
I happen to own both.
The have seven round wells that create the circular pancake when cooked on the stovetop.
They are turned with a wooden skewer to create the ball.
Aebelskiver Batter:
1 1/2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp salt
2 Eggs, beaten
1 C Sour Cream
1/2 C Buttermilk or Milk
Butter
Your choice of fillings.
Sift, in a large bowl:
Flour
Baking Powder
Baking Soda
Salt
In a smaller bowl, whisk together:
Eggs
Sour Cream
Milk
Add wet ingredients to dry ingredients and beat by hand or with an electric mixer until smooth.
It makes a Crepe textured batter.
Heat the pan over Medium heat and place a bit of butter in each well.
Coat the well with a brush.
At this stage you can either fill each well 1/2 full, fill with a filling, top with additional batter and finish cooking. You can also fill each well completely with batter, cook completely and wait until served to split them open and fill.
They will cook 1/2 way and then turn them with a wooden skewer or spoon to cook completely.
They should be golden brown on each side.
Enjoy!
Peace in the Kitchen!
These are the Eggs I make
in the Aebleskiver Pan.!
Scandinavian, Dutch pancakes traditionally filled with Apples while cooking.
 |
| Eggs made in the Aebleskiver Pan. I add a bit of butter to each Well and Brush the melted butter to coat it. There's usually more Egg White so as they begin to cook, I push the Whites back with a Silicone Brush. I flip them with the Brush and a Spoon to create the Ball. You can Make them Runny or cook longer for a fully cooked Yolk. |
They can also be filled with :
A Piece of Chocolate
Lemon Curd
Fruit Jam
Peanut Butter
Nutella
Fruit Pie Filling
They can be filled as they're cooking or split and filled after cooking.
They can simply be buttered and topped with Maple Syrup.
They are very versatile and can be personalized for each guest.
I also use the pan to make Eggs, placed on top of English Muffins.
You need a special Aeblelskiver pan. They were originally made of Cast Iron and are now available in a non stick pan sold at specialty kitchen stores.
I happen to own both.
The have seven round wells that create the circular pancake when cooked on the stovetop.
They are turned with a wooden skewer to create the ball.
Aebelskiver Batter:
1 1/2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp salt
2 Eggs, beaten
1 C Sour Cream
1/2 C Buttermilk or Milk
Butter
Your choice of fillings.
Sift, in a large bowl:
Flour
Baking Powder
Baking Soda
Salt
In a smaller bowl, whisk together:
Eggs
Sour Cream
Milk
Add wet ingredients to dry ingredients and beat by hand or with an electric mixer until smooth.
It makes a Crepe textured batter.
Heat the pan over Medium heat and place a bit of butter in each well.
Coat the well with a brush.
At this stage you can either fill each well 1/2 full, fill with a filling, top with additional batter and finish cooking. You can also fill each well completely with batter, cook completely and wait until served to split them open and fill.
They will cook 1/2 way and then turn them with a wooden skewer or spoon to cook completely.
They should be golden brown on each side.
Enjoy!
Peace in the Kitchen!
These are the Eggs I make
in the Aebleskiver Pan.!
Muffin Tin Recipes
Today I've discovered Muffin Tin recipes.
I have never heard of these before, but they're fascinating to me.
It's another one of those American cooking ideas that only we could come up with.
I'm sure that some Culinary Schools would be aghast at the concept.
You all know who I'm talking about, but we love our quirky American cooking skills!
The recipes are a bit vague and I simply mention a few without a recipe.
The numerous recipes for Muffin Tins can be found online and there's a cookbook available .
These are just a few that I would make.
Maybe the most interesting to me !
Baked Eggs and Hash Brown Cups.
This recipe is adapted from The Dallas Morning News Taste Section 3/18/2015
Here's what you'll need:
Preheat the oven to 425 degrees.
Liberally Butter the cups of a 12 C Muffin Tin
1 - 20 oz. bag of shredded Potatoes (if frozen, thaw and squeeze any excess moisture.
1 tsp Garlic Powder
1 tsp Salt
1/4 tsp Pepper
12 Extra Large Eggs
Vegetarian Bacon bits or Real Bacon Bits
Maple Syrup, warmed
In a medium mixing bowl:
Potatoes
Garlic Powder
Salt
Pepper
Toss to combine and coat well.
Evenly divide the Potatoes among the cups.
Use your hands or the back of a spoon to cover the bottom and up the sides of the cups to create a well.
Bake for 25 minutes.
The edges should be golden brown and crisp.
Crack one egg into each cup.
Season additionally to taste with Salt and Pepper.
Sprinkle the top of each Egg with Bacon Bits.
Bake for an additional 15 minutes, or until the egg whites are set according to your taste.
Remove the pan to a rack and cool for 5 minutes.
Carefully remove each egg cup from the pan.
Serve drizzled with Warm Maple Syrup.
Enjoy!
Peace in the Kitchen!
Muffin Tin Potatoes Gratin.... Sacre Bleu!
2 large Potatoes, peeled and thinly sliced. This is where you can use your culinary skills and bring out the Mandolin !
1/2 C Shredded Swiss Cheese
2 Green Onions, sliced
Salt and Pepper to taste
Heavy Cream
Spray the cups of a Muffin Tin with a non stick Vegetable Spray
Fill the cups with some of the potato slices
Top with Cheese
Onion
Top off each cup with 1-2 TBS of Cream
Cover the entire tin with foil and bake 15 minutes at 375 degrees
Remove the foil
Bake an additional 15 - 25 minutes
Invert onto a serving platter.
Muffin Tin Baked Eggs:
Spray each cup with a non stick Vegetable Spray
Crack an egg into each cup
Bake at 350 degrees for 15 - 20 minutes according to how you like the yolks ( I like them runny)
Serve on a Toasted English Muffin topped with your favorite Shredded Cheese or a slice of the All American Yellow Cheese that we all grew up eating.
I put the cheese on the Muffin and heat it in the microwave just until it begins to melt and then top it with the egg .
Toast Cups with Bacon and Eggs:
This is a really cool recipe for a breakfast crowd.
Of course I use Vegetarian Bacon that I either microwave or fry lightly in vegetable oil to get it crispy.
Every one else can fry your bacon as you normally do.
I left out the amounts of ingredients, it all depends on the number of guests you're serving.
You'll need the following:
Sliced White Bread
Cooked Bacon
Eggs
Shredded Cheese
Salt and Pepper to taste
Spray the cups with a non stick Vegetable Spray
Cut circles out of the bread with a biscuit cutter
Press the bread into each cup
Place some crumbles Bacon in each one
Top with 1 TBS of Cheese
Bake these for 5 minutes 375 degrees
Crack an Egg into each cup
Season with Salt and Pepper
Bake an additional 8 - 10 minutes depending on how you like your yolks. ( we like ours runny)
Enjoy!
Peace in the Kitchen!
Baked Left Over Mashed Potatoes:
Here's what you'll need for this recipe:
Warm Mashed Potatoes with added Butter
Add any of the following ingredients and mix well:
Cooked Bacon ( Vegetarian or Real)
Shredded Cheese , I like Gruyere or Swiss
Fresh Parsley, chopped
Chives, chopped
Green Onions, sliced
Sour Cream for a Garnish
Spray each cup with a non stick Vegetable Spray
Fill each cup with a large scoop of the mixture
Score the tops with a fork
Brush with Melted Butter
Bake at 375 degrees until the tops are browned and crispy
Enjoy!
Peace in the Kitchen!
Pizza:
3/4 C flour
1 tsp baking powder
3/4 C milk
1 egg, beaten
1 C shredded cheese, your choice ( I recommend Mozzarella)
3/4 C diced pepperoni ( vegetarian is available)
1/2 red bell pepper, finely diced
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 tsp dried oregano
Your favorite Pizza Sauce for serving ( heated)
Spray a 12 C muffin tim with vegetable spray
preheat oven to 375 degrees
In a Bowl:
flour
baking powder
basil
garlic
oregano
Whisk well
Whisk in:
milk
egg
Fold in:
Cheese
red bell pepper
pepperoni
Divide among the wells of the muffin tin
Bake for 25-30 minutes
Serve with warm pizza sauce.
Enjoy!
Peace in the Kitchen!
Other recipe ideas in a Muffin Tin:
Pie
Cinnamon Rolls
Lasagna ( I've posted this recipe on the blog under Lasagna Rolls in a Muffin Tin)
Tex - Mex Tortilla Cups
My wife makes individual Stuffing Cups at Thanksgiving. She freezes any left overs.
Enjoy!
Peace in the Kitchen!
I have never heard of these before, but they're fascinating to me.
It's another one of those American cooking ideas that only we could come up with.
I'm sure that some Culinary Schools would be aghast at the concept.
You all know who I'm talking about, but we love our quirky American cooking skills!
The recipes are a bit vague and I simply mention a few without a recipe.
The numerous recipes for Muffin Tins can be found online and there's a cookbook available .
These are just a few that I would make.
Maybe the most interesting to me !
Baked Eggs and Hash Brown Cups.
This recipe is adapted from The Dallas Morning News Taste Section 3/18/2015
Here's what you'll need:
Preheat the oven to 425 degrees.
Liberally Butter the cups of a 12 C Muffin Tin
1 - 20 oz. bag of shredded Potatoes (if frozen, thaw and squeeze any excess moisture.
1 tsp Garlic Powder
1 tsp Salt
1/4 tsp Pepper
12 Extra Large Eggs
Vegetarian Bacon bits or Real Bacon Bits
Maple Syrup, warmed
In a medium mixing bowl:
Potatoes
Garlic Powder
Salt
Pepper
Toss to combine and coat well.
Evenly divide the Potatoes among the cups.
Use your hands or the back of a spoon to cover the bottom and up the sides of the cups to create a well.
Bake for 25 minutes.
The edges should be golden brown and crisp.
Crack one egg into each cup.
Season additionally to taste with Salt and Pepper.
Sprinkle the top of each Egg with Bacon Bits.
Bake for an additional 15 minutes, or until the egg whites are set according to your taste.
Remove the pan to a rack and cool for 5 minutes.
Carefully remove each egg cup from the pan.
Serve drizzled with Warm Maple Syrup.
Enjoy!
Peace in the Kitchen!
Muffin Tin Potatoes Gratin.... Sacre Bleu!
2 large Potatoes, peeled and thinly sliced. This is where you can use your culinary skills and bring out the Mandolin !
1/2 C Shredded Swiss Cheese
2 Green Onions, sliced
Salt and Pepper to taste
Heavy Cream
Spray the cups of a Muffin Tin with a non stick Vegetable Spray
Fill the cups with some of the potato slices
Top with Cheese
Onion
Top off each cup with 1-2 TBS of Cream
Cover the entire tin with foil and bake 15 minutes at 375 degrees
Remove the foil
Bake an additional 15 - 25 minutes
Invert onto a serving platter.
Muffin Tin Baked Eggs:
Spray each cup with a non stick Vegetable Spray
Crack an egg into each cup
Bake at 350 degrees for 15 - 20 minutes according to how you like the yolks ( I like them runny)
Serve on a Toasted English Muffin topped with your favorite Shredded Cheese or a slice of the All American Yellow Cheese that we all grew up eating.
I put the cheese on the Muffin and heat it in the microwave just until it begins to melt and then top it with the egg .
Toast Cups with Bacon and Eggs:
This is a really cool recipe for a breakfast crowd.
Of course I use Vegetarian Bacon that I either microwave or fry lightly in vegetable oil to get it crispy.
Every one else can fry your bacon as you normally do.
I left out the amounts of ingredients, it all depends on the number of guests you're serving.
You'll need the following:
Sliced White Bread
Cooked Bacon
Eggs
Shredded Cheese
Salt and Pepper to taste
Spray the cups with a non stick Vegetable Spray
Cut circles out of the bread with a biscuit cutter
Press the bread into each cup
Place some crumbles Bacon in each one
Top with 1 TBS of Cheese
Bake these for 5 minutes 375 degrees
Crack an Egg into each cup
Season with Salt and Pepper
Bake an additional 8 - 10 minutes depending on how you like your yolks. ( we like ours runny)
Enjoy!
Peace in the Kitchen!
Baked Left Over Mashed Potatoes:
Here's what you'll need for this recipe:
Warm Mashed Potatoes with added Butter
Add any of the following ingredients and mix well:
Cooked Bacon ( Vegetarian or Real)
Shredded Cheese , I like Gruyere or Swiss
Fresh Parsley, chopped
Chives, chopped
Green Onions, sliced
Sour Cream for a Garnish
Spray each cup with a non stick Vegetable Spray
Fill each cup with a large scoop of the mixture
Score the tops with a fork
Brush with Melted Butter
Bake at 375 degrees until the tops are browned and crispy
Enjoy!
Peace in the Kitchen!
Pizza:
3/4 C flour
1 tsp baking powder
3/4 C milk
1 egg, beaten
1 C shredded cheese, your choice ( I recommend Mozzarella)
3/4 C diced pepperoni ( vegetarian is available)
1/2 red bell pepper, finely diced
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 tsp dried oregano
Your favorite Pizza Sauce for serving ( heated)
Spray a 12 C muffin tim with vegetable spray
preheat oven to 375 degrees
In a Bowl:
flour
baking powder
basil
garlic
oregano
Whisk well
Whisk in:
milk
egg
Fold in:
Cheese
red bell pepper
pepperoni
Divide among the wells of the muffin tin
Bake for 25-30 minutes
Serve with warm pizza sauce.
Enjoy!
Peace in the Kitchen!
Other recipe ideas in a Muffin Tin:
Pie
Cinnamon Rolls
Lasagna ( I've posted this recipe on the blog under Lasagna Rolls in a Muffin Tin)
Tex - Mex Tortilla Cups
My wife makes individual Stuffing Cups at Thanksgiving. She freezes any left overs.
Enjoy!
Peace in the Kitchen!
Saturday, March 16, 2013
Vegetarian Chicken Salad...... Yes, that's correct!
I would put this up against any meat eater's Chicken Salad.
I don't think you could tell the difference. Really!
I use Quorn Chicken Cutlets ( there are 4 to a package.
I thaw them and briefly saute them in a TBS of Vegetable Oil, just until both sides have browned.
In a medium sized bowl, combine the following:
1/2 C Mayonnaise
1/2 C diced Celery
1/2 C diced Onion
1/4 C Dill Pickle Relish
1/2 C chopped Pecans
Dice the Chicken and add to the mixture.
Salt and Pepper to taste.
Refrigerate for at least 1/2 hour before serving.
You can delete or add any of your favorite ingredients to personalize it.
I often add some dried Cherries , Dried Cranberries or Grapes cut in half.
Enjoy!
Peace in the Kitchen!
I don't think you could tell the difference. Really!
I use Quorn Chicken Cutlets ( there are 4 to a package.
I thaw them and briefly saute them in a TBS of Vegetable Oil, just until both sides have browned.
In a medium sized bowl, combine the following:
1/2 C Mayonnaise
1/2 C diced Celery
1/2 C diced Onion
1/4 C Dill Pickle Relish
1/2 C chopped Pecans
Dice the Chicken and add to the mixture.
Salt and Pepper to taste.
Refrigerate for at least 1/2 hour before serving.
You can delete or add any of your favorite ingredients to personalize it.
I often add some dried Cherries , Dried Cranberries or Grapes cut in half.
Enjoy!
Peace in the Kitchen!
Friday, March 15, 2013
Cole Slaw
Cole Slaw is another dish that has a million recipes.
Everyone has a favorite.
There are as many Dressing recipes as there are Slaw recipes.
The list is endless.
Here's my favorite Cole Slaw and Dressing recipe.
There's another recipe at the end of this one.....
2 heads of Green Cabbage, thinly sliced or shredded
1/4 head of Purple Cabbage, thinly sliced or shredded
1 Large Onion, chopped
4 large Carrots, shredded
Prepare and mix together in a large serving bowl.
Refrigerate until ready to add dressing and serve.
Dressing:
I use a homemade Ranch Dressing.
You can double or triple the recipe , store it in a jar in the refrigerator for other salads.
1 C Mayonnaise
1/2 C Sour Cream
1/2 tsp Vinegar
1 tsp Worcestershire Sauce
1/4 tsp Salt
1/2 tsp Pepper
1/4 tsp Paprika
1/8 tsp Cayenne Pepper
1/4 tsp Garlic Powder
1/4 C Parsley, minced
2 TBS fresh Dill, minced
1 TBS fresh Chives, minced
1/2 C Buttermilk ( add at the end)
Combine all ingredients, except the Buttermilk and whisk well.
Add the Buttermilk at the end to desired consistency.
Place in a jar, (Shake, Shake, Shake) and store in the refrigerator until chilled.
Just before serving, add the dressing to the cabbage and toss to mix well.
I wanted to talk about the difference between Shredded and Grated.
Many people are confused by these two processes.
Shredding and Grating are two completely different processes that create different results.
There are many types of Graters and Shredders available, but having one that gives you both surfaces is the best.
I've posted a picture of a Box Shredder/Grater.
The front is for Shredding, the back is for Grating.
You can see that the end result will be completely different.
Shredded food results in a thread like shape, grated creates smaller, finer pieces.
Think about grated Parmesan Cheese that has a powder like texture.
Shredded Carrots are fine for Cole Slaw where Grated Carrots would not create the desired texture.
Here's another recipe.....
who can have just one recipe for Cole Slaw?
Ingredients:
1/2 C Mayonnaise
1/3 C Sugar
1/4 C Milk
1/4 C Buttermilk
2 1/2 TBS Lemon Juice
1 1/2 TBS White Vinegar
1/2 tsp Salt
1/8 tsp Black Pepper
8 C finely chopped Cabbage (approx. 1 medium head)
1/4 C shredded Carrot (approx. 1 medium Carrot)
2 TBS minced Onion
In a large Mixing Bowl:
Mayonnaise
Sugar
Milk
Buttermilk
Lemon Juice
Vinegar
Salt
Black Pepper
Whisk well.
Add:
Cabbage
Carrot
Onion
Mix until well combined.
Cover and refrigerate at least 2 hours, or overnight.
Mix well just before serving.
Enjoy!
Peace in the Kitchen!
Cole Slaw and Dressing:
And just when I think I've seen the best Cole Slaw Dressing, I discover another one. This tells me that there are so many varieties and you just have to try some and choose your favorite.
Here's my latest and I'm making this for Easter 2017.
1 Head of Green Cabbage, shredded. (I shred it by hand like my Grandmother did.)
1 Medium Onion, finely chopped.
2 Medium Carrots, peeled and Grated on a Box Grater on the large holes.
1/4 C Cider Vinegar
1/4 C Real Mayonnaise
1/4 C Sour Cream
1 tsp Dijon Mustard
1 tsp Granulated Sugar
1/2 tsp Caraway Seeds or Celery Seeds
Salt and Pepper to taste.
In a Small Bowl:
Onion
Vinegar
Stir to combine well.
Set aside for 1 hour at Room Temperature.
In another Large Serving Bowl
Mayonnaise
Sour Cream
Mustard
Sugar
Seeds
Whisk well.
Add:
Cabbage
Carrots
Onion/Vinegar Mix
Toss well.
Season to taste with Salt and Pepper.
Refrigerate until ready to serve.
Enjoy!
Peace in the Kitchen!
Everyone has a favorite.
There are as many Dressing recipes as there are Slaw recipes.
The list is endless.
Here's my favorite Cole Slaw and Dressing recipe.
There's another recipe at the end of this one.....
2 heads of Green Cabbage, thinly sliced or shredded
1/4 head of Purple Cabbage, thinly sliced or shredded
1 Large Onion, chopped
4 large Carrots, shredded
Prepare and mix together in a large serving bowl.
Refrigerate until ready to add dressing and serve.
Dressing:
I use a homemade Ranch Dressing.
You can double or triple the recipe , store it in a jar in the refrigerator for other salads.
1 C Mayonnaise
1/2 C Sour Cream
1/2 tsp Vinegar
1 tsp Worcestershire Sauce
1/4 tsp Salt
1/2 tsp Pepper
1/4 tsp Paprika
1/8 tsp Cayenne Pepper
1/4 tsp Garlic Powder
1/4 C Parsley, minced
2 TBS fresh Dill, minced
1 TBS fresh Chives, minced
1/2 C Buttermilk ( add at the end)
Combine all ingredients, except the Buttermilk and whisk well.
Add the Buttermilk at the end to desired consistency.
Place in a jar, (Shake, Shake, Shake) and store in the refrigerator until chilled.
Just before serving, add the dressing to the cabbage and toss to mix well.
I wanted to talk about the difference between Shredded and Grated.
Many people are confused by these two processes.
Shredding and Grating are two completely different processes that create different results.
There are many types of Graters and Shredders available, but having one that gives you both surfaces is the best.
I've posted a picture of a Box Shredder/Grater.
The front is for Shredding, the back is for Grating.
You can see that the end result will be completely different.
Shredded food results in a thread like shape, grated creates smaller, finer pieces.
Think about grated Parmesan Cheese that has a powder like texture.
Shredded Carrots are fine for Cole Slaw where Grated Carrots would not create the desired texture.
who can have just one recipe for Cole Slaw?
Ingredients:
1/2 C Mayonnaise
1/3 C Sugar
1/4 C Milk
1/4 C Buttermilk
2 1/2 TBS Lemon Juice
1 1/2 TBS White Vinegar
1/2 tsp Salt
1/8 tsp Black Pepper
8 C finely chopped Cabbage (approx. 1 medium head)
1/4 C shredded Carrot (approx. 1 medium Carrot)
2 TBS minced Onion
In a large Mixing Bowl:
Mayonnaise
Sugar
Milk
Buttermilk
Lemon Juice
Vinegar
Salt
Black Pepper
Whisk well.
Add:
Cabbage
Carrot
Onion
Mix until well combined.
Cover and refrigerate at least 2 hours, or overnight.
Mix well just before serving.
Enjoy!
Peace in the Kitchen!
Cole Slaw and Dressing:
And just when I think I've seen the best Cole Slaw Dressing, I discover another one. This tells me that there are so many varieties and you just have to try some and choose your favorite.
Here's my latest and I'm making this for Easter 2017.
1 Head of Green Cabbage, shredded. (I shred it by hand like my Grandmother did.)
1 Medium Onion, finely chopped.
2 Medium Carrots, peeled and Grated on a Box Grater on the large holes.
1/4 C Cider Vinegar
1/4 C Real Mayonnaise
1/4 C Sour Cream
1 tsp Dijon Mustard
1 tsp Granulated Sugar
1/2 tsp Caraway Seeds or Celery Seeds
Salt and Pepper to taste.
In a Small Bowl:
Onion
Vinegar
Stir to combine well.
Set aside for 1 hour at Room Temperature.
In another Large Serving Bowl
Mayonnaise
Sour Cream
Mustard
Sugar
Seeds
Whisk well.
Add:
Cabbage
Carrots
Onion/Vinegar Mix
Toss well.
Season to taste with Salt and Pepper.
Refrigerate until ready to serve.
Enjoy!
Peace in the Kitchen!
Sunday, March 10, 2013
Crock Pot Mac & Cheese
After much thought, I've decided to post this recipe.
I've made it many times and it's great.
I have so many versions of Mac & Cheese and I really can't decide which is my favorite or should I say, which one has the right to be labeled a Best of the Best Recipe.
We all have our favorites.
How many versions of Mac & Cheese can I post?
When we served the latest one that I made, we asked the kids why they love Mac & Cheese so much.... they simply replied, "Kids Love Cheese"!
I don't think I've made a version that they don't eat.
I know that they absolutely love this Crock Pot Recipe.
It's certainly less time consuming than the last one I created.
1 C Milk
1/2 tsp Dry Mustard
1/2 tsp Salt
1/2 tsp Black Pepper
4 TBS (1/2 stick) cut into pieces
1/2 C Sour Cream
1 (10 3/4 oz.) can of Condensed Cheddar Cheese Soup
2 C dry Elbow Macaroni
2 1/2 C Grated Sharp Cheddar Cheese
3 eggs, beaten
Boil the Macaroni in a 2qt. saucepan for about 7 minutes
Drain
In the saucepan, melt Butter and Cheddar Cheese until creamy
In a Slow Cooker:
Cheese/Butter mixture
Sour Cream
Soup
Salt
Pepper
Milk
Dry Mustard
Stir well!
Add Eggs
Add Macaroni and stir again
Set Slow Cooker on Low and cook for 3 hours.
Stir occasionally
Enjoy!
Peace in the Kitchen!
More Mac & Cheese recipes to come.....
I just can't get enough of them!
I've made it many times and it's great.
I have so many versions of Mac & Cheese and I really can't decide which is my favorite or should I say, which one has the right to be labeled a Best of the Best Recipe.
We all have our favorites.
How many versions of Mac & Cheese can I post?
When we served the latest one that I made, we asked the kids why they love Mac & Cheese so much.... they simply replied, "Kids Love Cheese"!
I don't think I've made a version that they don't eat.
I know that they absolutely love this Crock Pot Recipe.
It's certainly less time consuming than the last one I created.
1 C Milk
1/2 tsp Dry Mustard
1/2 tsp Salt
1/2 tsp Black Pepper
4 TBS (1/2 stick) cut into pieces
1/2 C Sour Cream
1 (10 3/4 oz.) can of Condensed Cheddar Cheese Soup
2 C dry Elbow Macaroni
2 1/2 C Grated Sharp Cheddar Cheese
3 eggs, beaten
Boil the Macaroni in a 2qt. saucepan for about 7 minutes
Drain
In the saucepan, melt Butter and Cheddar Cheese until creamy
In a Slow Cooker:
Cheese/Butter mixture
Sour Cream
Soup
Salt
Pepper
Milk
Dry Mustard
Stir well!
Add Eggs
Add Macaroni and stir again
Set Slow Cooker on Low and cook for 3 hours.
Stir occasionally
Enjoy!
Peace in the Kitchen!
More Mac & Cheese recipes to come.....
I just can't get enough of them!
Saturday, March 9, 2013
Cast Iron Skillet/Dutch Oven Macaroni and Cheese
Cast Iron Skillet / Dutch Oven Macaroni and Cheese / Original recipe
I just created this recipe and made it for dinner.
So..... this one is good, everyone liked it, even the kids, but the prep time is overwhelming.
It's a huge amount, it took about an hour of prep time.
I started out in a 10" Cast Iron Skillet and immediately realized that I needed my deep Cast Iron Chicken Fryer. I think a large Dutch Oven would work too.
I made a complete mess of the kitchen and had a lot of clean up.
In the long run, I would recommend this if you have a crowd or family reunion for dinner.
It looks and tastes great.
So..... it's worth the time, the effort, the mess!
Preheat the Oven to 400 degrees
1lb.8oz package of dry Macaroni
1/4 C ( 1/2 stick of Butter) plus 1/2 stick for the topping
1/4 C Flour
Salt
2C Milk
1C Heavy Cream
1/4 tsp dry mustard
1- 4oz. can of Diced Green Chiles, undrained
2 C Grated Sharp Cheddar Cheese
2 C Grated Swiss Cheese
1/2 C Grated Parmesan Cheese plus 1/4 C for topping
1/2 C Grated Romano Cheese plus 1/4 C for topping
2 C Bread Crumbs
2 TBS Fresh Chopped Rosemary
Bring about 7 quarts of water and a good amount of salt to a boil in a large stock pot .
Cook the Pasta until Al Dente.
Drain and set aside.
Melt 1/4 C of the Butter in a large Cast Iron Skillet or a Dutch Oven over medium heat.
Add Flour to create a Roux, stirring constantly.
Slowly whisk in the Milk and Cream, whisking constantly eliminating any lumps.
Whisk in the Dry Mustard.
Add 1/2 tsp of Salt.
Add the 1/2 C Parmesan, 1/2 C Romano, 2 C Cheddar and 2 C Swiss Cheeses and stir to melt and combine well.
Stir in the Green Chiles
Remove the pan from the heat
In a bowl, combine:
Breadcrumbs, Rosemary and reserved 1/4 C Parmesan and 1/4 C Romano Cheeses.
Sprinkle this mixture evenly over the top of the Macaroni
Cut small pieces of the remaining 1/2 Stick of Butter and distribute evenly over the top of the Breadcrumbs.
Bake 30 minutes at 400 degrees
Allow to cool for at least 10 minutes before serving.
Enjoy!
Peace in the Kitchen!
I just created this recipe and made it for dinner.
So..... this one is good, everyone liked it, even the kids, but the prep time is overwhelming.
It's a huge amount, it took about an hour of prep time.
I started out in a 10" Cast Iron Skillet and immediately realized that I needed my deep Cast Iron Chicken Fryer. I think a large Dutch Oven would work too.
I made a complete mess of the kitchen and had a lot of clean up.
In the long run, I would recommend this if you have a crowd or family reunion for dinner.
It looks and tastes great.
So..... it's worth the time, the effort, the mess!
Preheat the Oven to 400 degrees
1lb.8oz package of dry Macaroni
1/4 C ( 1/2 stick of Butter) plus 1/2 stick for the topping
1/4 C Flour
Salt
2C Milk
1C Heavy Cream
1/4 tsp dry mustard
1- 4oz. can of Diced Green Chiles, undrained
2 C Grated Sharp Cheddar Cheese
2 C Grated Swiss Cheese
1/2 C Grated Parmesan Cheese plus 1/4 C for topping
1/2 C Grated Romano Cheese plus 1/4 C for topping
2 C Bread Crumbs
2 TBS Fresh Chopped Rosemary
Bring about 7 quarts of water and a good amount of salt to a boil in a large stock pot .
Cook the Pasta until Al Dente.
Drain and set aside.
Melt 1/4 C of the Butter in a large Cast Iron Skillet or a Dutch Oven over medium heat.
Add Flour to create a Roux, stirring constantly.
Slowly whisk in the Milk and Cream, whisking constantly eliminating any lumps.
Whisk in the Dry Mustard.
Add 1/2 tsp of Salt.
Add the 1/2 C Parmesan, 1/2 C Romano, 2 C Cheddar and 2 C Swiss Cheeses and stir to melt and combine well.Stir in the Green Chiles
Remove the pan from the heat
In a bowl, combine:
Breadcrumbs, Rosemary and reserved 1/4 C Parmesan and 1/4 C Romano Cheeses.
Sprinkle this mixture evenly over the top of the Macaroni
Cut small pieces of the remaining 1/2 Stick of Butter and distribute evenly over the top of the Breadcrumbs.
Bake 30 minutes at 400 degrees
Allow to cool for at least 10 minutes before serving.
Enjoy!
Peace in the Kitchen!
Raspberry Margarita
I could post many, many recipes for Margaritas, and I will later.....
In Texas, we love our Margaritas and we can create one from just about any type of fruit or liquor.
I happen to have a passion for anything made with Raspberries.
I often refer to Raspberry as my favorite artificial flavor!
I know you all have a favorite!
Raspberry Margarita:
2 oz. Cuervo Tequila, or your favorite!
1/2 oz. Chambord, you know.... that decadent French Raspberry Liquor!
1 oz. Agave Nectar, I'm a fan of Agave Nectar to sweeten recipes.
2 oz. Fresh Lime Juice
Fill a Cocktail Shaker with Ice
Add all of the ingredients
Shake vigorously..... like a James Bond Martini!
Strain into a Margarita Glass and top it with a Raspberry and garnish the rim of the glass with a half slice of Lime.
Enjoy!
Peace in the Kitchen!
In Texas, we love our Margaritas and we can create one from just about any type of fruit or liquor.
I happen to have a passion for anything made with Raspberries.
I often refer to Raspberry as my favorite artificial flavor!
I know you all have a favorite!
Raspberry Margarita:
2 oz. Cuervo Tequila, or your favorite!
1/2 oz. Chambord, you know.... that decadent French Raspberry Liquor!
1 oz. Agave Nectar, I'm a fan of Agave Nectar to sweeten recipes.
2 oz. Fresh Lime Juice
Fill a Cocktail Shaker with Ice
Add all of the ingredients
Shake vigorously..... like a James Bond Martini!
Strain into a Margarita Glass and top it with a Raspberry and garnish the rim of the glass with a half slice of Lime.
Enjoy!
Peace in the Kitchen!
Tex - Mex Torte
We've been making this for years in Texas and I never thought of it as anything worth blogging about.
It seems to be a staple recipe in Texas.
This is a Best of the Best Recipe.
Tex - Mex Torte:
350 degree oven
1- 8" Spring Form Pan
This may appear to be an odd recipe because it's not really a recipe.
I'm writing this from the heart and from memory.
I don't usually use a recipe, it's made at the last minute with whatever we have available in the pantry and refrigerator.
8" Flour Tortillas
Here's a list of the ingredients you can layer in this Torte:
Chicken, cooked ( I use a Vegetarian product)
or
Ground Beef, sautéed ( I use a Vegetarian product)
Diced Onion
Diced Green Chiles in a can, drained,
or
Sliced Fresh Jalapeños.
Picante Sauce or Salsa ( we all have our favorites in Texas)
1 can of Black Beans, drained
1 can of Corn, drained
Sliced Black Olives
Shredded Cheese, (Monterey Jack or Cheddar)
Sour Cream
Create several layers beginning with a Tortilla topped with the meat.
Layer in any order you choose at this point.
Continue to repeat the layering until you end with a Tortilla topped with Cheese.
Bake at 350 degrees for 30 - 40 minutes
Cool, top with a layer of Sour Cream, release from the pan and move to a serving platter.
Slice and serve with additional Sour Cream and Salsa
I hope this makes some sort of sense....
It sure does taste good no matter how you construct it.
You can add or delete any of the ingredients to personalize it for your family.
Enjoy!
Peace in the Kitchen!
Rhubarb Mus and Cherry Moos
Today I'm going to talk about Moos or Mus !
I'll be making Rhubarb Mus later today.
The first time I experienced this dessert, I was at The Mennonite Central Committee Relief Sale in Hutchinson, Kansas with my wife and her family.
They are from an Amish , Mennonite community.
This is where I learned about Mus.
Some believe that it originated in Germany, but most believe the the origin is Russian Mennonite.
My wife's family is of Russian Mennonite decent.
There are many, many versions of this dessert and I've been researching the archives of my collection of Mennonite and Amish cookbooks and found the following recipes that appealed to me the most.
However, my wife says that she has never heard of Rhubarb Mus so it must have been made by the Ohio or Pennsylvania Mennonites.
She grew up with Pluma Moos and Cherry Moos.
I was raised in Michigan and we grew Rhubarb and plenty of it so this recipe appealed to me.
I've tried to grow Rhubarb here in Texas and have failed .
I've been told that some of my favorite things that we grew in Michigan are impossible to grow here.
We can't grow Peonies or Lilacs ..... or Rhubarb.
I purchase my Rhubarb from the Amish/Mennonite Bulk Food Store near Hutchinson, Kansas.
I believe that Rhubarb is an acquired taste. You either love it, or think that it's very strange.
I happen to love it in any recipe.
Rhubarb Mus:
4 C diced Rhubarb
4 C Water
1 C Raisins
Cook Rhubarb and Raisins in the Water until tender.
In a separate bowl mix together the following ingredients to create the thickening agent.
1C Sugar
2 TBS Flour
1 C Heavy Cream
Add this to the cooked Rhubarb/Raisin mixture and continue cooking until it becomes thick.
Serve warm or cold.
Enjoy!
Peace in the Kitchen!
This is my favorite version of Cherry Moos.
Some recipes use Jello and some use other thickening agents.
Some use milk, cream..... and the recipes vary.
I chose this one to publish here.
Cherry Moos:
1 Qt of Pitted Sour Cherries
1 Qt. of Water
1/2 C Flour
1 1/3 C Sugar
1/4 tsp salt
1 - 13oz. Can of Evaporated Milk
1tsp Almond Extract
1/2 tsp Red Food Coloring
In a large kettle combine the Cherries and Water and boil for 2 minutes.
Mix the Flour, Sugar and Salt and stir in the Canned Milk.
While stirring, slowly add 2 C of the Hot Cherry liquid.
Slowly stir this mixture back into the Hot Cherries.
Boil for 1 minute, stirring constantly.
Remove from heat and add Almond Extract and the Food Coloring.
Enjoy!
Peace in the Kitchen!
I'll be making Rhubarb Mus later today.
The first time I experienced this dessert, I was at The Mennonite Central Committee Relief Sale in Hutchinson, Kansas with my wife and her family.
They are from an Amish , Mennonite community.
This is where I learned about Mus.
Some believe that it originated in Germany, but most believe the the origin is Russian Mennonite.
My wife's family is of Russian Mennonite decent.
There are many, many versions of this dessert and I've been researching the archives of my collection of Mennonite and Amish cookbooks and found the following recipes that appealed to me the most.
However, my wife says that she has never heard of Rhubarb Mus so it must have been made by the Ohio or Pennsylvania Mennonites.
She grew up with Pluma Moos and Cherry Moos.
I was raised in Michigan and we grew Rhubarb and plenty of it so this recipe appealed to me.
I've tried to grow Rhubarb here in Texas and have failed .
I've been told that some of my favorite things that we grew in Michigan are impossible to grow here.
We can't grow Peonies or Lilacs ..... or Rhubarb.
I purchase my Rhubarb from the Amish/Mennonite Bulk Food Store near Hutchinson, Kansas.
I believe that Rhubarb is an acquired taste. You either love it, or think that it's very strange.
I happen to love it in any recipe.
Rhubarb Mus:
4 C diced Rhubarb
4 C Water
1 C Raisins
Cook Rhubarb and Raisins in the Water until tender.
1C Sugar
2 TBS Flour
1 C Heavy Cream
Add this to the cooked Rhubarb/Raisin mixture and continue cooking until it becomes thick.
Serve warm or cold.
Enjoy!
Peace in the Kitchen!
This is my favorite version of Cherry Moos.
Some recipes use Jello and some use other thickening agents.
Some use milk, cream..... and the recipes vary.
I chose this one to publish here.
Cherry Moos:
1 Qt of Pitted Sour Cherries
1 Qt. of Water
1/2 C Flour
1 1/3 C Sugar
1/4 tsp salt
1 - 13oz. Can of Evaporated Milk
1tsp Almond Extract
1/2 tsp Red Food Coloring
In a large kettle combine the Cherries and Water and boil for 2 minutes.
Mix the Flour, Sugar and Salt and stir in the Canned Milk.
While stirring, slowly add 2 C of the Hot Cherry liquid.
Slowly stir this mixture back into the Hot Cherries.
Boil for 1 minute, stirring constantly.
Remove from heat and add Almond Extract and the Food Coloring.
Enjoy!
Peace in the Kitchen!
Friday, March 8, 2013
Cherry Delight
I'm fascinated by vintage American recipes that others around the world may not quite understand.
My wife and I recently returned from a funeral in Kansas.
There are 3 foods that you can guarantee will be at a Mennonite Funeral.
Zweiback Rolls
Funeral Cheese ( 6" Cheddar, sliced and quartered) served with slices of Ham that make a sandwich with the rolls.
Jello
I've never seen a group of women come together and cook for a multitude of people as I did at the funeral.
It was quite impressive.
I have never seen so many jello recipes in one place in my life.
There was every color imaginable with so many different variations of ingredients added.
I tasted some of each and loved them all.
Here's another classic recipe from one of the Mennonite Recipe Books.
This Book is a handwritten Book put together by the women of our families church.
Cherry Delight:
50 regular sized marshmallows
1 C Milk
1 Large Carton of Whipped Topping
1 1/4 C Graham Cracker Crumbs
1 1/4 C Butter, melted
1/4 C Chopped Pecans
2 Cans of Cherry Pie Filling
Melt Marshmallows and milk, slowly in a saucepan
Cool thoroughly
Fold Whipped Topping into the Marshmallow mixture
Mix Graham Cracker Crumbs, Butter, and Pecans
Press into a 9"X13" pan
Spread the Marshmallow mixture on top of the crust
Spread the Pie Filling on the top and chill thoroughly.
Enjoy!
Peace in the Kitchen!
My wife and I recently returned from a funeral in Kansas.
There are 3 foods that you can guarantee will be at a Mennonite Funeral.
Zweiback Rolls
Funeral Cheese ( 6" Cheddar, sliced and quartered) served with slices of Ham that make a sandwich with the rolls.
Jello
I've never seen a group of women come together and cook for a multitude of people as I did at the funeral.
It was quite impressive.
I have never seen so many jello recipes in one place in my life.
There was every color imaginable with so many different variations of ingredients added.
I tasted some of each and loved them all.
Here's another classic recipe from one of the Mennonite Recipe Books.
This Book is a handwritten Book put together by the women of our families church.
Cherry Delight:
50 regular sized marshmallows
1 C Milk
1 Large Carton of Whipped Topping
1 1/4 C Graham Cracker Crumbs
1 1/4 C Butter, melted
1/4 C Chopped Pecans
2 Cans of Cherry Pie Filling
Melt Marshmallows and milk, slowly in a saucepan
Cool thoroughly
Fold Whipped Topping into the Marshmallow mixture
Mix Graham Cracker Crumbs, Butter, and Pecans
Press into a 9"X13" pan
Spread the Marshmallow mixture on top of the crust
Spread the Pie Filling on the top and chill thoroughly.
Enjoy!
Peace in the Kitchen!
Raggedy Ann Bars
Here's a vintage recipe from a Church Recipe Book in Kansas.
1 - 9x13 pan
Crust:
1/4 C Shortening ( Crisco)
1/4 tsp Salt
1/2 C Packed Brown Sugar
1 C Flour
Cream together salt, shortening and brown sugar.
Cut this mixture into the flour with a pastry knife or 2 forks
Press this crust into the bottom of the pan
Bake at 350 degrees for 15 minutes
Top Layer:
1 C Packed Brown Sugar
2 Eggs, well beaten
1 tsp Vanilla
1/4 tsp Salt
1 C Rice Krispies
1 C Chopped Pecans
1 C Coconut
Add Sugar to Eggs and beat until fluffy
Fold in remaining ingredients
Spoon evenly over the Crust and continue baking for 35 minutes more.
Cut while warm
Cool to serve
Enjoy!
Peace in the Kitchen!
1 - 9x13 pan
Crust:
1/4 C Shortening ( Crisco)
1/4 tsp Salt
1/2 C Packed Brown Sugar
1 C Flour
Cream together salt, shortening and brown sugar.
Cut this mixture into the flour with a pastry knife or 2 forks
Press this crust into the bottom of the pan
Bake at 350 degrees for 15 minutes
Top Layer:
1 C Packed Brown Sugar
2 Eggs, well beaten
1 tsp Vanilla
1/4 tsp Salt
1 C Rice Krispies
1 C Chopped Pecans
1 C Coconut
Add Sugar to Eggs and beat until fluffy
Fold in remaining ingredients
Spoon evenly over the Crust and continue baking for 35 minutes more.
Cut while warm
Cool to serve
Enjoy!
Peace in the Kitchen!
Thursday, March 7, 2013
I've been away...........
I've been away from here for a week.
We had a death in the family and it will take
some time to get back to posting on the blog.
I hope everyone will continue to read it and
search recipes.
Send comments, ask questions and I will be back soon.
Enjoy
Peace in the Kitchen!
We had a death in the family and it will take
some time to get back to posting on the blog.
I hope everyone will continue to read it and
search recipes.
Send comments, ask questions and I will be back soon.
Enjoy
Peace in the Kitchen!
Thursday, February 28, 2013
Cabbage Slaw
Cabbage Slaw:
This is my favorite Slaw.
I've been making it for 10 years.
I make it often.
It's fairly simple and the end result is tasty.
1 Head of Cabbage,shredded
1 Onion, diced
Mixed together
3/4 C Sugar
I use an 80 oz. Pickle Jar or a Crock to make this in.
Place the shredded Cabbage and Onion in a Jar or a Crock.
Sprinkle the Sugar over the Cabbage
Heat: In a Saucepan
1 C White Vinegar
3/4 C Vegetable Oil
2 tsp Sugar
1 tsp Dry Mustard
1 tsp Celery Salt
Pour this mixture over the Cabbage.
Do not stir it.
Cover it with a top or a plate and leave it stand at room temperature overnight.
I often double this recipe because we love it!
Store refrigerated
Enjoy!
Peace in the Kitchen!
This is my favorite Slaw.
I've been making it for 10 years.
I make it often.
It's fairly simple and the end result is tasty.
1 Head of Cabbage,shredded
1 Onion, diced
Mixed together
3/4 C Sugar
I use an 80 oz. Pickle Jar or a Crock to make this in.
Place the shredded Cabbage and Onion in a Jar or a Crock.
Sprinkle the Sugar over the Cabbage
Heat: In a Saucepan
1 C White Vinegar
3/4 C Vegetable Oil
2 tsp Sugar
1 tsp Dry Mustard
1 tsp Celery Salt
Pour this mixture over the Cabbage.
Do not stir it.
Cover it with a top or a plate and leave it stand at room temperature overnight.
I often double this recipe because we love it!
Store refrigerated
Enjoy!
Peace in the Kitchen!
Tamale Bites
Another Best of the Best Recipe from my book
This is a great Hors d'oeuvre
It's from Christmas 1977
It's an original recipe
I created this before I became vegetarian and made them for Christmas many years.
So, this is one of the few non vegetarian recipes that I've posted. However, over the years with all of the incredible Vegetarian Products on the market, I can reproduce a Vegetarian version of this recipe.
They are delicious.
This is a great Hors d'oeuvre
It's from Christmas 1977
It's an original recipe
I created this before I became vegetarian and made them for Christmas many years.
So, this is one of the few non vegetarian recipes that I've posted. However, over the years with all of the incredible Vegetarian Products on the market, I can reproduce a Vegetarian version of this recipe.
They are delicious.
I've also discovered Vegetarian Meatballs, bake them according to package directions or as directed below. I heat the Tomato Sauce and Enchilada Sauce in a small Crock Pot. I add the Baked Meatballs and keep the temperature on Low to serve them.
1 1/2 lbs. Ground Beef
2 C prepared Cornbread Crumbs
1 (8oz.) can Tomato Sauce
1 (16oz.) can Mild Enchilada Sauce
1 tsp Salt
2 C Shredded Cheddar Cheese
In a bowl, combine:
Cornbread crumbs
1/2 of the Enchilada Sauce
Salt
Add Ground Beef and mix by hand
Measure by the TBS and form into meatballs
These may be made ahead of time and refrigerated until ready to bake
Bake on a cookie sheet at 350 degrees for 30 minutes
Combine Tomato Sauce and remaining Enchilada Sauce in a saucepan and heat
Place the meatballs in a Fondue Pot ( this sure gives away the date) or a Chafing Dish.
Pour the Sauce over the meatballs
Sprinkle the Cheese on top and serve
Makes about 55 meatballs
Enjoy!
Peace in the Kitchen!
 |
| Vegetarian Meatless Ground |
1 1/2 lbs. Ground Beef
2 C prepared Cornbread Crumbs
1 (8oz.) can Tomato Sauce
1 (16oz.) can Mild Enchilada Sauce
1 tsp Salt
2 C Shredded Cheddar Cheese
In a bowl, combine:
Cornbread crumbs
1/2 of the Enchilada Sauce
Salt
Add Ground Beef and mix by hand
Measure by the TBS and form into meatballs
These may be made ahead of time and refrigerated until ready to bake
Bake on a cookie sheet at 350 degrees for 30 minutes
Combine Tomato Sauce and remaining Enchilada Sauce in a saucepan and heat
Place the meatballs in a Fondue Pot ( this sure gives away the date) or a Chafing Dish.
Pour the Sauce over the meatballs
Sprinkle the Cheese on top and serve
Makes about 55 meatballs
Enjoy!
Peace in the Kitchen!
Lime and Melon Chutney
Another Best of the Best Recipes from 1980
This is a Chutney that is served with Crackers and Cream Cheese.
It may seem a bit decadent, but worth the work. This recipe will impress your guests!
1 1/2 C Plain Vinegar
1 1/2 C Sugar
2 - 3 TBS Coarsely Chopped Fresh Ginger
2 Cloves of Garlic, minced
2 tsp Mustard Seed
1 1/2 tsp Salt
1/8 - 1/4 tsp Crushed Red Pepper Flakes
8 C Cubed Cantaloupe
1 1/2 C Golden Raisins
1/2 C Fresh Lime Juice
1/2 C Chopped Walnuts
1 TBS Grated Lime Zest
In a Dutch Oven, Combine:
Vinegar
Sugar
Ginger
Garlic
Mustard Seed
Salt
Crushed Red Pepper Flakes
Boil generously for 5 minutes
Add:
Cantaloupe
Raisins
Lime Juice
Return to a boil
Boil gently over medium-low heat stirring often for about 1 hour, until the mixture is the consistency of a Jam
Remove from heat
Fold in Walnuts and Lime Zest
Ladle into Hot Canning Jars to within 1/4"
Run a knife between the Chutney and the jar to release air
Wipe the edges clean and put the tops on
Process in a hot water bath for 10 minutes
Remove from the bath and cool completely
Yield about 6 half pint jars
Serve with Crackers and Cream Cheese
Enjoy!
Peace in the Kitchen!
This is a Chutney that is served with Crackers and Cream Cheese.
It may seem a bit decadent, but worth the work. This recipe will impress your guests!
1 1/2 C Plain Vinegar
1 1/2 C Sugar
2 - 3 TBS Coarsely Chopped Fresh Ginger
2 Cloves of Garlic, minced
2 tsp Mustard Seed
1 1/2 tsp Salt
1/8 - 1/4 tsp Crushed Red Pepper Flakes
8 C Cubed Cantaloupe
1 1/2 C Golden Raisins
1/2 C Fresh Lime Juice
1/2 C Chopped Walnuts
1 TBS Grated Lime Zest
In a Dutch Oven, Combine:
Vinegar
Sugar
Ginger
Garlic
Mustard Seed
Salt
Crushed Red Pepper Flakes
Boil generously for 5 minutes
Add:
Cantaloupe
Raisins
Lime Juice
Return to a boil
Boil gently over medium-low heat stirring often for about 1 hour, until the mixture is the consistency of a Jam
Remove from heat
Fold in Walnuts and Lime Zest
Ladle into Hot Canning Jars to within 1/4"
Run a knife between the Chutney and the jar to release air
Wipe the edges clean and put the tops on
Process in a hot water bath for 10 minutes
Remove from the bath and cool completely
Yield about 6 half pint jars
Serve with Crackers and Cream Cheese
Enjoy!
Peace in the Kitchen!
Hotel Bristol's Soupe de Courge a la Créme
Hotel Bristol's Soupe de Courge a la Creme:
1976, from my Best of the Best Recipes
I've made this Soup many times. I used to prepare it for Thanksgiving
It's a Cream of Pumpkin Soup (Made, Baked and Served in the Pumpkin) The juice of the Pumpkin, as it bakes, adds a great flavor to the soup. This is made with your typical Halloween Pumpkin and not a
Sugar Pumpkin.
Hotel Bristol's Soupe de Courge a la Créme.
1- ( 7 - 8 lb.) Pumpkin ( Cut a Circle around the top and keep the Stem on)
4 Cups of Croutons
1 1/4 C Grated Swiss or Emmenthal Cheese
4 C Half and Half
Salt
Fresh Ground Pepper
Ground Nutmeg, a good pinch
As mentioned above, cut off the Top of the Pumpkin and reserve it for an attractive Cover when serving this Soup.
Scrape out the Pumpkin using a large heavy spoon, remove the seeds, maintaining all of the meat of the Pumpkin
Fill the Shell of the Pumpkin 3/4 full with alternating layers of Croutons and Cheese
Season the Half and Half with Salt, Pepper and Nutmeg
Pour the Mixture into the Pumpkin
Replace the top of the Pumpkin
Place it in a Roasting Pan
Bake in a pre-heated 350 degree Oven for 2 hours.
Stir occasionally
Carefully remove it from the oven to a serving platter, serve it from the Pumpkin, at the table
Ladle into Soup Plates
Enjoy!
Peace in the Kitchen!
Tex - Mex Tomato Soup
This Soup is so easy and very tasty!
2 (10 oz.) cans of Tomato Soup
2 Soup Cans of Milk
1 Jar (16oz.) Pace Chunky Picante Sauce
Combine all and heat!
That's all........
I can't believe I even posted this on the blog. It seems too simple, but we love it!
Garnish with crushed Tortilla Chips
Enjoy!
Peace in the Kitchen!
2 (10 oz.) cans of Tomato Soup
2 Soup Cans of Milk
1 Jar (16oz.) Pace Chunky Picante Sauce
Combine all and heat!
That's all........
I can't believe I even posted this on the blog. It seems too simple, but we love it!
Garnish with crushed Tortilla Chips
Enjoy!
Peace in the Kitchen!
Potage of Babble
This is from the Secrets of Pistoulet Book , around 2009
This is a simple easy, hearty Soup
2 TBS Vegetable Oil
2 Leeks, thinly Sliced
2 Cloves Garlic, minced
2 -3 Medium sized Potatoes, diced
A handful of White Beans or 1 can of Navy Beans with the liquid
2 C of any Broth ( Beef, Vegetable, Chicken) I use Vegetarian Chicken
This is a simple easy, hearty Soup
2 TBS Vegetable Oil
2 Leeks, thinly Sliced
2 Cloves Garlic, minced
2 -3 Medium sized Potatoes, diced
A handful of White Beans or 1 can of Navy Beans with the liquid
2 C of any Broth ( Beef, Vegetable, Chicken) I use Vegetarian Chicken
Pesto
Saute Leeks and Garlic in Oil, until soft
Add Potatoes, Beans and Broth
Bring to a boil
Add Sea Salt and Fresh Ground Pepper to taste
Reduce heat and simmer covered for 30 minutes
Saute Leeks and Garlic in Oil, until soft
Add Potatoes, Beans and Broth
Bring to a boil
Add Sea Salt and Fresh Ground Pepper to taste
Reduce heat and simmer covered for 30 minutes
Serve Hot.
Remove from heat, serve in individual Soup Bowls and top each Bowl with a Tablespoon of Pesto
Enjoy!
Peace in the Kitchen!
Remove from heat, serve in individual Soup Bowls and top each Bowl with a Tablespoon of Pesto
Enjoy!
Peace in the Kitchen!
Crock Pot Vegetarian Chili
I created this Original Recipe in 2009
2 Onions, diced
4 TBS Vegetable Oil, divided
2 C Vegetable Broth or Vegetarian Chicken Broth ( I use the Vegetarian Chicken)
2 (4oz) cans of diced Green Chiles, including the liquid
1 can Enchilada Sauce
1 can diced Tomatoes, including the liquid
1 can Black Beans, drained
1 can Kidney Beans, Red Beans or Chili Beans, drained ( your choice)
1 can Corn, drained
2 Links of Soy Chorizo, saute in 2 TBS of Vegetable Oil
1 C diced Pickled Jalapeno Slices
Saute Onion in 2 TBS Oil
Add Broth and simmer
Transfer to a Crock Pot/SlowCooker
Add all other ingredients
Cook on Low at least 2 hours
Serve garnished with Shredded Cheddar Cheese and Tortilla Chips
Enjoy!
Peace in the Kitchen!
2 Onions, diced
4 TBS Vegetable Oil, divided
2 C Vegetable Broth or Vegetarian Chicken Broth ( I use the Vegetarian Chicken)
2 (4oz) cans of diced Green Chiles, including the liquid
1 can Enchilada Sauce
1 can diced Tomatoes, including the liquid
1 can Black Beans, drained
1 can Kidney Beans, Red Beans or Chili Beans, drained ( your choice)
1 can Corn, drained
2 Links of Soy Chorizo, saute in 2 TBS of Vegetable Oil
1 C diced Pickled Jalapeno Slices
Saute Onion in 2 TBS Oil
Add Broth and simmer
Transfer to a Crock Pot/SlowCooker
Add all other ingredients
Cook on Low at least 2 hours
Serve garnished with Shredded Cheddar Cheese and Tortilla Chips
Enjoy!
Peace in the Kitchen!
Praline French Toast Casserole
This is another Best of the Best Recipes!
What a great aroma to wake up to on Christmas morning.
Praline French Toast Casserole:
8 Eggs
1 1/2 C Heavy Cream
1/3 C Maple Syrup ( the good stuff)
1/3 C Packed Brown Sugar
10 - 12 1/2" slices of French Country Bread
Topping:
1 Stick of Butter
1/2 C Packed Brown Sugar
2/3 C Maple Syrup
2 C Chopped Pecans
(I never said it was healthy)
Generously butter a 9"X13" Casserole Dish
In a bowl, whisk together:
Eggs
Heavy Cream
Maple Syrup
Sugar
Place Bread slices in the Casserole dish and cover with the Egg mixture
Cover the dish with plastic wrap and let it sit overnight in the refrigerator
Remove and let it reach room temperature
Topping:
Melt the Butter in a saucepan
Add Sugar and Maple Syrup and cook for 1-2 minutes
Stir in the Pecans
Pour over the Bread
Bake at 350 for 45-55 minutes
Allow to rest for 10 minutes before serving
In my book, I wrote WOW!
Enjoy!
Peace in the Kitchen!
What a great aroma to wake up to on Christmas morning.
Praline French Toast Casserole:
8 Eggs
1 1/2 C Heavy Cream
1/3 C Maple Syrup ( the good stuff)
1/3 C Packed Brown Sugar
10 - 12 1/2" slices of French Country Bread
Topping:
1 Stick of Butter
1/2 C Packed Brown Sugar
2/3 C Maple Syrup
2 C Chopped Pecans
(I never said it was healthy)
Generously butter a 9"X13" Casserole Dish
In a bowl, whisk together:
Eggs
Heavy Cream
Maple Syrup
Sugar
Place Bread slices in the Casserole dish and cover with the Egg mixture
Cover the dish with plastic wrap and let it sit overnight in the refrigerator
Remove and let it reach room temperature
Topping:
Melt the Butter in a saucepan
Add Sugar and Maple Syrup and cook for 1-2 minutes
Stir in the Pecans
Pour over the Bread
Bake at 350 for 45-55 minutes
Allow to rest for 10 minutes before serving
In my book, I wrote WOW!
Enjoy!
Peace in the Kitchen!
Cream of Jalapeno and Cilantro Soup
This is an Original Recipe
Cream of Jalapeno and Cilantro Soup
2 TBS Vegetable Oil
3 - Jalapenos or 1 Large Hatch Chile Pepper, diced
1/2 Yellow Onion, diced
1 firm Avocado, diced
1 - 16 oz. can of diced Tomatoes, with the juice
8 C Heavy Cream
Salt and Pepper to taste
1/2 Bunch of Fresh Cilantro, chopped
Heat Oil and Saute the Jalapeno or Hatch Chile
Add Avocado, Tomatoes and bring to a boil
Add all remaining ingredients except the Cilantro
Reduce heat and simmer, reducing the soup by 25%. You should end up with 8 - 8 1/2 C
Adjust seasoning and fold in the Cilantro.
Purée with an immersion blender.
Serve with Tortilla Chips on the side.
Enjoy!
Peace in the Kitchen!
Cream of Jalapeno and Cilantro Soup
2 TBS Vegetable Oil
3 - Jalapenos or 1 Large Hatch Chile Pepper, diced
1/2 Yellow Onion, diced
1 firm Avocado, diced
1 - 16 oz. can of diced Tomatoes, with the juice
8 C Heavy Cream
Salt and Pepper to taste
1/2 Bunch of Fresh Cilantro, chopped
Heat Oil and Saute the Jalapeno or Hatch Chile
Add Avocado, Tomatoes and bring to a boil
Add all remaining ingredients except the Cilantro
Reduce heat and simmer, reducing the soup by 25%. You should end up with 8 - 8 1/2 C
Adjust seasoning and fold in the Cilantro.
Purée with an immersion blender.
Serve with Tortilla Chips on the side.
Enjoy!
Peace in the Kitchen!
Bloody Mary Mix
This is definitely a Best of the Best recipe. It's strong and spicy. It's a Bloody Mary that you can sip for hours.
1 qt. Tomato Juice
1 TBS. Vegetarian Worcestershire Sauce
1 oz. Fresh Lemon Juice
1 tsp Tabasco Sauce
1 tsp Crushed Red Pepper Flakes
1 tsp Cracked Black Pepper
1 tsp dried Dill
1 TBS Prepared Grated Horseradish ( it comes in a jar)
Combine all ingredients in a blender and blend for 1 minute.
It keeps in the refrigerator forever. The longer it sits, the stronger it gets.
This is really the only recipe that I use for a Bloody Mary.
Fill a Rocks Glass with Ice.
Add 2 - 3 oz of your favorite Vodka.
Fill the Glass with the Mix.
Stir well.
Add your favorite Garnishes.
Mix as desired with your favorite Vodka.
Garnish with a combination of the following:
Large Green Olives
Celery Sticks
Cucumber Spears
Pickled Okra
Dill Pickle Spears
Stuffed Olives
Cocktail Onions
Cornichons
Cherry Tomatoes
Chile Peppers
Dill Sprigs
Jalapeno slices
Roasted Garlic
Water Chestnuts
Zucchini Spears
Radishes
Pickled Asparagus
Muddled Tomatoes and Basil
Enjoy!
Peace in the Kitchen!
1 qt. Tomato Juice
1 TBS. Vegetarian Worcestershire Sauce
1 oz. Fresh Lemon Juice
1 tsp Tabasco Sauce
1 tsp Crushed Red Pepper Flakes
1 tsp Cracked Black Pepper
1 tsp dried Dill
1 TBS Prepared Grated Horseradish ( it comes in a jar)
Combine all ingredients in a blender and blend for 1 minute.
It keeps in the refrigerator forever. The longer it sits, the stronger it gets.
This is really the only recipe that I use for a Bloody Mary.
Fill a Rocks Glass with Ice.
Add 2 - 3 oz of your favorite Vodka.
Fill the Glass with the Mix.
Stir well.
Add your favorite Garnishes.
Mix as desired with your favorite Vodka.
Garnish with a combination of the following:
Large Green Olives
Celery Sticks
Cucumber Spears
Pickled Okra
Dill Pickle Spears
Stuffed Olives
Cocktail Onions
Cornichons
Cherry Tomatoes
Chile Peppers
Dill Sprigs
Jalapeno slices
Roasted Garlic
Water Chestnuts
Zucchini Spears
Radishes
Pickled Asparagus
Muddled Tomatoes and Basil
Enjoy!
Peace in the Kitchen!
 |
| These are made with my recipe. Garnished with Cornichons, Celery, and Olives. |
Home made Grape Jelly !
We're enjoying our home made Grape Jelly for Breakfast this morning.
I grew the grapes, harvested them, made the jelly and.......
I will never do it again.
It's not easy, it's time consuming.
It tastes great, but I'll buy it at the market from now on.
I grew the grapes, harvested them, made the jelly and.......
I will never do it again.
It's not easy, it's time consuming.
Tuesday, February 26, 2013
Vegetarian Meatloaf
This is my newest recipe for Meatloaf.
Here's what you'll need:
Preheat Oven to 350 degrees.
1- Loaf Pan
1- 14 oz. package of Gimme Lean Beef (or 1 package of Yves Meatless Ground) The Gimme Lean may be difficult to find)
1- 14 oz. package of Gimme Lean Sausage ( this seems to be readily available)
1 Medium Onion, diced
1 Can Tomato Soup, divided ( half for the Meatloaf and half for the Sauce)
1- 4 oz. can of Diced Green Chiles, undrained
1 TBS Yellow Mustard
1 TBS Vegetarian Worcestershire Sauce (Kroger Brand)
1/4 tsp Fresh Ground Black Pepper
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1/2 tsp Dried Thyme
2 Eggs, beaten
1 C Bread Crumbs or Crushed Ritz Crackers
Sauce:
1- 14 oz. package of Gimme Lean Beef (or 1 package of Yves Meatless Ground) The Gimme Lean may be difficult to find)
1- 14 oz. package of Gimme Lean Sausage ( this seems to be readily available)
1 Medium Onion, diced
1 Can Tomato Soup, divided ( half for the Meatloaf and half for the Sauce)
1- 4 oz. can of Diced Green Chiles, undrained
1 TBS Yellow Mustard
1 TBS Vegetarian Worcestershire Sauce (Kroger Brand)
1/4 tsp Fresh Ground Black Pepper
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1/2 tsp Dried Thyme
2 Eggs, beaten
1 C Bread Crumbs or Crushed Ritz Crackers
Sauce:
1/4 C Ketchup
1/4 C BBQ Sauce
Remainder of the Soup from the Meatloaf mixture
1 tsp Light Brown Sugar
1 tsp Yellow Mustard
Mix together and set aside.
In a large bowl
Mix together by hand:
Beef
Sausage
Half of the Can of Tomato Soup
Mustard
Worcestershire Sauce
Black Pepper
Once this is combined well , ADD: the Egg , Bread Crumbs, Oregano, Basil, Thyme, Onion and Green Chiles, Mix with a Spatula until well combined.
Transfer mixture to a Loaf Pan. Create a Loaf Shape.
I used a rubber spatula to press the Meatloaf away from the sides of the pan to accommodate the Sauce
Pour half the Sauce over the Meatloaf.
Bake for 55 minutes at 350 degrees
Top with the remainder of the Sauce and Bake an additional 10 - 15 minutes.
Let it rest for 10 minutes before slicing
Enjoy!
Peace in the Kitchen!
Remainder of the Soup from the Meatloaf mixture
1 tsp Light Brown Sugar
1 tsp Yellow Mustard
Mix together and set aside.
In a large bowl
Mix together by hand:
Beef
Sausage
Half of the Can of Tomato Soup
Mustard
Worcestershire Sauce
Black Pepper
Once this is combined well , ADD: the Egg , Bread Crumbs, Oregano, Basil, Thyme, Onion and Green Chiles, Mix with a Spatula until well combined.
Transfer mixture to a Loaf Pan. Create a Loaf Shape.
I used a rubber spatula to press the Meatloaf away from the sides of the pan to accommodate the Sauce
Pour half the Sauce over the Meatloaf.
Bake for 55 minutes at 350 degrees
Top with the remainder of the Sauce and Bake an additional 10 - 15 minutes.
Let it rest for 10 minutes before slicing
Enjoy!
Peace in the Kitchen!
Another Texas Bean - Cheese - Chiles and Stuff Dip!
I had no idea what to call this dip.
I've already posted my Best of the Best recipes for Tex-Mex Corn Dip in three different versions.
I just entered this recipe in a Chile Pepper Contest and I had to come up with a legitimate name.
I decided to call it Tex - Mex Chipotle Pepper Dip.
This note is an update to the original post!
When you live in Texas, you soon discover that everyone has their favorite version of a "Dip".
I started out borrowing a recipe from someone else and when I finished, I realized that it didn't have much in common with the original one. This is vegetarian, the other wasn't. This has Cheddar Cheese, the other one didn't. This has Green Onions, the other one didn't....... and the list goes on.
So here's my newest Texas Dip to be served with Tortilla Chips!
Or as I've said about the Tex-Mex Corn Dips that I make, you can just take a spoon and start eating it out of the bowl....... it's so good!
This is a Texas Big Recipe, enough for a party.You could easily cut this in half.
I attended an event last week and I took this dip. It was very popular. It's quite spicy, but everyone loved it.
Another Texas Bean - Cheese - Chiles and Stuff Dip!
1 (10oz.) can of Ro-Tel Tomatoes with Green Chiles, undrained
1 C Mayonnaise
1/4 C Chipotle Peppers packed in Adobo Sauce ( Goya or La Costena) or whatever you have!
I used La Costena. The heat or kick comes from these Chiles. I used about 4. If you're not used to the spice, start with 1 or 2 and then adjust to your taste. Remember, We're in Texas, we like a KICK!
2 (8oz.) packages of Cream Cheese, cut into small pieces
1 (15oz.) can of Refried Beans (Rosarita or El Paso Vegetarian)
1 (15oz.) can of Corn, drained
4 Green Onions, chopped, I just use the bundle from the market..... I think it has 6
8 oz. package of Shredded Sharp Cheddar Cheese
In a food processor, combine the Chipotle Pepper and the Mayonnaise, process well and set aside ( this is where the heat comes from) Check it for taste. You can always add more, but you can't take it away.
In a saucepan over medium heat, combine the Tomatoes and Cream Cheese and cook until the Cream Cheese is completely melted
Add the Mayonnaise mixture and combine well
Remove from heat, transfer to a large mixing bowl
Stir in:
Beans
Corn
Cheese
Pour this into a casserole dish , I think mine was about 3 quarts. I know that a 1.6 ltr. is too small
Bake at 350 degrees for 30 minutes
Serve with Tortilla Chips
Enjoy!
Peace in the Kitchen!
I've already posted my Best of the Best recipes for Tex-Mex Corn Dip in three different versions.
I just entered this recipe in a Chile Pepper Contest and I had to come up with a legitimate name.
I decided to call it Tex - Mex Chipotle Pepper Dip.
This note is an update to the original post!
When you live in Texas, you soon discover that everyone has their favorite version of a "Dip".
I started out borrowing a recipe from someone else and when I finished, I realized that it didn't have much in common with the original one. This is vegetarian, the other wasn't. This has Cheddar Cheese, the other one didn't. This has Green Onions, the other one didn't....... and the list goes on.
So here's my newest Texas Dip to be served with Tortilla Chips!
Or as I've said about the Tex-Mex Corn Dips that I make, you can just take a spoon and start eating it out of the bowl....... it's so good!
This is a Texas Big Recipe, enough for a party.You could easily cut this in half.
I attended an event last week and I took this dip. It was very popular. It's quite spicy, but everyone loved it.
Another Texas Bean - Cheese - Chiles and Stuff Dip!
1 (10oz.) can of Ro-Tel Tomatoes with Green Chiles, undrained
1 C Mayonnaise
1/4 C Chipotle Peppers packed in Adobo Sauce ( Goya or La Costena) or whatever you have!
I used La Costena. The heat or kick comes from these Chiles. I used about 4. If you're not used to the spice, start with 1 or 2 and then adjust to your taste. Remember, We're in Texas, we like a KICK!
2 (8oz.) packages of Cream Cheese, cut into small pieces
1 (15oz.) can of Refried Beans (Rosarita or El Paso Vegetarian)
1 (15oz.) can of Corn, drained
4 Green Onions, chopped, I just use the bundle from the market..... I think it has 6
8 oz. package of Shredded Sharp Cheddar Cheese
In a food processor, combine the Chipotle Pepper and the Mayonnaise, process well and set aside ( this is where the heat comes from) Check it for taste. You can always add more, but you can't take it away.
In a saucepan over medium heat, combine the Tomatoes and Cream Cheese and cook until the Cream Cheese is completely melted
Add the Mayonnaise mixture and combine well
Remove from heat, transfer to a large mixing bowl
Stir in:
Beans
Corn
Cheese
Pour this into a casserole dish , I think mine was about 3 quarts. I know that a 1.6 ltr. is too small
Bake at 350 degrees for 30 minutes
Serve with Tortilla Chips
Enjoy!
Peace in the Kitchen!
Monday, February 25, 2013
Texas Cheese and Chile Grits
Texas Cheese and Chile Grits:
4 1/2 C Water
1/2 tsp Salt
1 C Quick Grits
1/2 of a 10 oz. can of Rotel Tomatoes with Green Chiles
1 C (4oz.) can of Diced Green Chiles
8 oz. (1C) Grated Cheddar Cheese
4 oz. Cream Cheese, room temperature, cut into cubes
1/4 tsp Cayenne Pepper
1/4 tsp Paprika
Salt and Pepper to taste
1 Egg, beaten
In a saucepan, bring the Water and Salt to a boil.
Add the Grits
Stir and reduce the temperature to low.
Cover and cook about 5 minutes, stirring occasionally
Remove from heat
Stir in Rotel Tomatoes, Green Chiles, Cheese and Cream Cheese.
Add the spices and stir to combine well
Add 2 TBS of the Grits mixture to the Egg.
Add it back into the pan and stir well.
Pour into a buttered baking dish.
Bake at 375 degrees for 30 - 40 minutes.
They should be browned and bubbling.
Cool at least 15 minutes to let them become firm.
Serve warm.
Enjoy!
Peace in the Kitchen!
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