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!

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.

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.

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!

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!

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

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

Serve Hot.
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!