Roasted Mushrooms

Delicious side dish with beef

Roasted Mushrooms

1-1/2 lbs mushrooms, sliced (I used white, portabella and shittake -- any combination is fine)
1-16 oz package peeled yellow onions, cut in half
3 shallots, cut into quarters
1/4 cup olive oil
1/4 cup margarine, melted
3 Tbsp Worcestershire sauce
20 twists of salt grinder
12 twists of pepper grinder

1.  Combine mushrooms, onions and shallots in bowl
2.  In separate bowl, whisk together remaining ingredients; add to mushroom mixture
3.  Place in uncovered casserole dish and bake in 400 degree oven for 45 minutes

Any leftovers also warm up well



Slow-Roasting for Tenderness

I bought a very small chuck roast the other day, with a recipe in mind.  However, time lapsed and I didn't use it.  Today I took a small casserole, lightly oiled it with olive oil, placed thin slices from four peeled Russet potatoes in the bottom, and the chuck roast and a small jar of sliced mushrooms on top.  I poured 1-1/2 cups of water around the sides to moisten the potatoes, and then covered the meat with one can of Campbell's Golden Mushroom soup. 

I placed the covered casserole in a 300 degree oven for 2-1/2 hours, and was rewarded with the most tender, tasty dish imaginable.

A bit of slow-roasting can be a lifesaver when preparation time is short and the meat quality is questionable.
   

Snickerdoodles

 

Delicate, chewy Christmas cookie with a hint of cinnamon -- great with a cup of orange spice tea

 

 

Snickerdoodles

 

3 cups flour

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1 cup margarine, softened

2 cups sugar

2 eggs

1 tsp. vanilla

 

4 Tbsp. sugar

2 tsp. cinnamon

 

1.  Combine flour, baking soda and cream of tartar in bowl; set aside.

2.  In large bowl, combine margarine, sugar, egg and vanilla -- beat with mixer until fluffy.

3.  Slowly add remaining flour mixture, stirring with wooden spoon until combined.

4.  Cover and chill dough at least one hour, or even overnight.

5.  Combine sugar and cinnamon in small bowl.

6.  Shape chilled dough into 1" balls.  Roll balls in cinnamon/sugar mixture.

7.  Place two inches apart on cookie sheets covered with parchment paper

8.  Bake in 375 degree oven approximately 10 minutes -- cookies should be lightly browned on edges and slightly soft in center when done

 

Enjoy!!

 



  

Lentil Soup w/Vegetables and Pasta

Light, nutritious soup -- a great pick-me-up after Christmas shopping!

 

Lentil Soup with Vegetables and Pasta

 

2 yellow onions, diced

3 cloves garlic, chopped

3 carrots, sliced

3 stalks celery, sliced

1 lb. dry lentils

32 oz. vegetable broth

32 oz. beef broth                                                     

12 cups water

2 - 14.5 oz. cans diced tomatoes

6 sprigs thyme, snipped or dried

10 basil leaves, snipped or dried

1/4 cups snipped or dried parsley

20 twists of sea salt grinder

15 twists of pepper grinder

1 lb. dilatini pasta, cooked





 

1.  Bring dry lentils to a boil in cold water; boil for 2 minutes -- cover and let stand for one hour

2.  Saute onions, garlic, carrots and celery in olive oil until slightly soft

3.  Add vegetable & beef broths, and water

4.  Add lentils and stir

5.  Add diced tomatoes, thyme, basil, parsley, salt & pepper

6.  Stir and simmer for 2 hours

7.  Cook dilatini pasta in boiling water until al dente

8.  Add pasta to soup and simmer for 10 minutes or so

9.  Flaked red pepper can be added for additional flavor, if desired

 

 

 

 

Sit, relax, and enjoy!!!

 



Sausage Stuffing for the Thanksgiving Turkey

Versatile Thanksgiving stuffing --

 

 

Sausage Stuffing

 

1 cup diced onions

1 cup diced celery

1 16 oz. package ground breakfast sausage

8 cups bread crumbs

1 Tbsp. parsley

 

Saute onions & celery; add sausage and cook thoroughly.  Mix in bread crumbs, parsley, and any other herbs you desire -- sage, fennel, etc.

 

Stuff turkey cavity and roast.

 

Delicious addition to your Thanksgiving Dinner!



Chocolate Cake

Easy chocolate cake recipe no chocolate lover can resist

 

 

Chocolate Cake

 

2 cups flour

2 cups white sugar

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

3/4 cup sour milk (add 1 tsp. white vinegar to fresh milk to sour)

3/4 cup water

1/2 cup cooking oil (not olive oil)

1 tsp. vanilla

3 eggs

4 squares unsweetened chocolate, melted slowly in saucepan

 

1.  In large bowl, combine dry ingredients and stir

2.  In measuring cup, combine liquids and eggs

3.  Add liquids to bowl and stir to combine

4.  Add melted chocolate to bowl and stir to combine

5.  With electric mixer, blend on low for 15 seconds -- then beat on high for 3 minutes

6.  Pour into greased cake pans

7.  Bake at 350 degrees:

               Layer Cake - 25 minutes

               Sheet Cake - 45 minutes

 

Buttercream Frosting

 

1-3/4 lbs. confectioners sugar

5 Tbsp. cocoa
1 Stick margarine or butter, softened and cut into small pieces

6 Tbsp. milk

1 tsp. vanilla

 

1.  In large bowl, combine dry ingredients and margarine

2.  Add milk & vanilla and stir

3.  With electric mixer, beat on high until smooth and fluffy*

         *more sugar or milk can be added to obtain desired consistency

 

Can be "dressed up" with chocolate shavings sprinkled over the top



 

 





Rye Bread Dip

Everyone loves my daughter-in-law's dip recipe

  

Rye Bread Dip

 

2 cups sour cream

2 cups mayonnaise

1-1/2 tsp. celery salt

1-1/2 tsp. dill weed

3 tsp. red onion, finely chopped

1 Tbsp. parsley

3 - 3 oz. packages dried or corned beef, chopped

 

1.  Mix all ingredients together and refrigerate for three hours

2.  Cut across top of round rye bread loaf and hollow out to form bowl

3.  Cut removed bread into cubes

4.  Fill bread bowl with dip and top with sprigs of parsley

5.  Place on plate and surround with bread cubes**

 

**Have additional cubed bread or small slices available for dipping

 

Simple and delicious for any party!





Easy Goulash

 

Comfort food for Saturday night supper

 

 

Goulash

 

1.  Saute one large diced yellow onion and one medium diced green pepper in soup pot

2.  Add 1-3/4 lb. ground sirloin and brown -- cook until all pink is gone

3.  Bring water to boil in separate pan and add 1 lb. elbow macaroni - turn to medium & stir till soft

4.  Add 3 tsp. salt and several twists of ground pepper to soup pot

5.  Add two 29 oz. cans Hunts Natural Tomato Sauce and two cans of water to soup pot

6.  Simmer briskly, stirring occasionally, for 15 minutes

7.  Drain macaroni and add to soup pot

8.  Simmer gently, stirring occasionally, for 20 minutes

9.  Cover and let sit on stove until desired consistency

 

A quick and simple recipe -- even better warmed up the next day



Creating the Mood

 

 

A simple dessert and coffee get-together becomes a lovely memory with the use of delicate china, lacy table linens, flowers and candles

 

We said good-bye last evening to a beloved neighbor -- seven of us gathered around the table in cozy companionship, savoring carrot cake and brownies and sharing memories

Kentucky Carrot Cake



 

Delicious and beautiful -- a recipe passed down from my Great Aunt Ethel

 

Kentucky Carrot Cake

 

In large bowl combine:

 

2 cups flour

2 cups white sugar

3 cups grated carrot

2 tsp. cinnamon

1 tsp. baking soda

1-1/2 cups cooking oil

4 eggs

1 small can crushed pineapple

 

Stir together and beat with electric mixer on medium for 1-1/2 minutes.  Pour into greased cake pans and bake at 350 degrees for 30 minutes.  Cool thoroughly.

 

Cream Cheese Frosting

 

Combine 1-3/4 lbs confectioners sugar

1 8 oz. pkg cream cheese, softened

1 stick butter or margarine, softened

2 tsp. vanilla

2 Tbsp milk

 

Stir with spoon and then beat with electric mixer until fluffy (more milk may be added if necessary to achieve desired consistency.

 

Cover cake and store in refrigerator -- perfect dessert for an autumn party!



Beef Vegetable Soup

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This delicious soup has been simmering all afternoon -- can't wait for the first spoonful!

 

 

Beef Vegetable Soup

 

1.  Brown 2 lbs stew beef, cut into small cubes, in olive oil in heavy pan

2.  In large soup pot, in olive oil, saute the following, adding one by one and stirring occasionally

     1 large onion, chopped

     1-2 carrots, sliced

     1-2 stalks celery, sliced

     1 large yellow squash, cut in half and sliced

     1 package mushrooms, sliced

     1 package green beans

     5-6 white potatoes, diced

3.  When vegetables are soft, add 1-2 cans diced tomatoes (or fresh tomatoes)

4.  Add browned meat to pot

5.  Add 4 15-oz cans beef broth and enough water to fill the soup pot

6.  Add 4-5 sprigs fresh thyme, snipped and several stalks fresh parsley, snipped

7.  Add 15-20 twists of salt grinder and 8-10 twists of pepper grinder

8.  Simmer for two hours or more

9.  Add 1 cup barley and boil for 1/2 hour -- turn down heat and simmer for another hour;

 

Note:  Skim off any excess fat from surface of soup before serving

 

Great served with popovers or a loaf of crusty Tuscan bread --

 



"Parsley, Sage, Rosemary & Thyme..."

As the chill of autumn crept in this morning, I decided to harvest the herbs from my pots and gardens and hang them up to dry in my kitchen window.  The kitchen is now filled with the fresh, sharp scents of basil, oregano, parsley, rosemary, sage, tarragon and thyme.

I will miss hurrying to the garden as I cook to snip the fresh herbs I need, but in the cold of winter, I will remember their beauty as I crush the dried leaves into the dishes I am cooking.

Bacon Corn Chowder with French Bread

 

What could be more enticing than the aroma of soup simmering on the stove and bread baking in the oven on an autumn afternoon?

 

 

Bacon Corn Chowder

 

1 lb. bacon

2 medium onions, chopped

10-15 stalks of chives, snipped

4-5 stalks of thyme, snipped

15 twists of sea salt grinder

6 twists of pepper grinder

8 medium potatoes, diced

1 package frozen corn, thawed

1 - 48 oz. can chicken broth

5-1/2 cups water

4 Tbsp. corn starch

1/2 cup half & half or heavy cream

 

1.  In soup pot, saute bacon until crisp; remove from pan and drain off half of bacon drippings

2.  Saute onions, chives, thyme, salt and pepper in remaining drippings until onions are soft

3.  Add diced potatoes, corn, chicken broth and water to pot

4.  Simmer until potatoes are soft, stirring occasionally

5.  Crumble bacon strips and add to soup

6.  Simmer for 1/2 hour or so, stirring occasionally

7.  Dissolve cornstarch in small amount of water -- add to pot and lightly boil.  Stir till thickened

8.  Stir in half & half and simmer gently for 10 minutes

 

French Bread

 

2 cups lukewarm water

2 pkg. dry yeast

2 Tbsp. sugar

1 Tbsp. salt

4 Tbsp. softened butter

6 cups flour

1/4 cup cornmeal

 

1.   In large mixing bowl, dissolve yeast in warm water.  Cover with cloth and let rise for 5 minutes

2.   Mix sugar, salt and butter into the yeast mixture --stir well

3.   Add 4 cups of flour and beat with electric mixer until smooth

4.   Add 1-1/2 to 2 cups of flour (enough to make dough stiff) and mix well by hand

5.   Sprinkle pastry board with flour and place dough on it.  Cover with cloth and let rise 10 minutes

6.   Knead the dough until smooth and elastic; Cover with cloth and let rise 10 minutes

7.   Grease large bowl with butter - punch dough down and place in greased bowl

8.   Place pan of hot water in oven; place bowl in oven, cover with cloth and let rise until double

9.   Divide dough into four pieces - place on pastry board; cover with cloth and let rise 10 minutes

10. Roll out each piece of dough to about 1/4" thick 

11. Roll up each piece of dough lengthwise to form long, slender loaf; seal edges with fingers

12. Sprinkle two baking sheets with cornmeal and place two loaves on each sheet

13. Make several diagonal slashes across the top of each loaf about 1/4" deep

14. Brush with glaze made from 2 raw egg whites, 2 Tbsp. water and 1 tsp. salt

15. Place in oven, uncovered, and let rise until double

16. Remove from oven and turn oven on to 425 degrees (leaving pan of hot water in oven)

17. When oven is heated place baking sheets into oven and bake for 10 minutes

18. Brush with egg white glaze again and turn oven down to 375 degrees

19. Bake for 20 minutes, or until bread is brown and sounds hollow when tapped with your finger

10. Remove from oven and cool

 

Serve with tossed salad for a simple, cozy meal --







Veggie Quiche

 

Delicious quiche for Sunday brunch, served with sausages & fruit

 

 

Veggie Quiche

 

Place homemade or packaged pie crust in quiche pan and bake in preheated 425 degree oven for 5 minutes.  Remove and cool.

 

Prepare Quiche:

 

1.  Saute one small onion in 3 tablespoons butter.  Add one tablespoon flour and whisk over medium   heat; slowly add 1/2 cup milk and whisk together over medium heat for 1-2 minutes, until smooth and beginning to thicken a bit.

 

2.  Remove pan from stove and stir in 3/4 tsp. salt, four grinds of pepper, 1 sprig of thyme leaves, 2 sprigs of snipped parsley, and four tiny snipped basil leaves. 

 

3.  Dice one medium tomato and drain juices; stir into mixture. 

 

4.  Whisk four eggs and add to mixture; whisk in 1/2 cup half & half.

 

5.  Stir in 3/4 cup finely grated cheddar cheese.

 

6.  Pour mixture into crust; bake at 375 degrees for 25 minutes.

 

Vegetables, herbs and cheeses of your choice can be substituted according to individual tastes and availability of fresh ingredients

 







 



Kid-Friendly Meat Loaf

Moist, tasty meat loaf for a simple family supper

Kid-Friendly Meat Loaf

1-1/4 lbs. ground beef (93% lean)

1 egg

1 cup quick-cooking oatmeal

1 tsp. salt

1/4 tsp. black pepper

15 oz. can Hunts Tomato Sauce

In bowl, combine first five ingredients; add 1/2 can of tomato sauce -- mix by hand until desired consistency (may add more tomato sauce if desired).  Place in lightly oiled loaf pan or 8x8 pan.  Drizzle top with some of the remaining tomato sauce.  Cover with aluminum foil.

Bake at 350 degrees for 1 hour; uncover and bake for 15 minutes more. 

A great dish for children who don't like "crunchies" like onions in their meat loaf.  Serve with a baked potato and vegetable, and you have a tasty and nutritious meal with minimal preparation. 















Flowers for the Table

Lovely bouquet for lunch in the garden

How fortunate we are in summer to have flowers at hand for any occasion.  When planning flower arrangements in winter, we must buy flowers, which are so expensive and often limited in variety.  During spring and summer, all we must do is step outside to the garden with our clippers in hand to create a fresh, colorful bouquet to enhance our table.  Whether you prefer the simplicity of a single rose or a mass of colorful blossoms, they are yours for the taking.

For my son's wedding in August of 2006, white hydrangeas cut from my garden were tied with white ribbon and placed on each pew -- a simple, but lovely addition to the beautiful wedding.

"If thou of fortune be bereft

And in thy store there be but left

Two loaves, sell one and with the dole

Buy hyacinths to feed thy soul." -- James Terry White

Easy Taco Dip

Quick and easy dip to bring to any gathering

Easy Taco Dip

In approximately 9x9 clear dish, spread the following in layers:

1.  One can refried beans

2.  One container sour cream

3.  One container spicy guacomole

4.  Several sprigs of chives, snipped (substitute scallions, if desired)

5.  Grated lettuce

6.  Two tomatoes, diced

7.  Several sprigs of chives, snipped (substitute scallions, if desired)

8.  1-1/2 to 2 cups Mexican cheese blend

9.  Small can sliced black olives

Chill for at least one hour for flavors to blend.

Great served with a bowl of Tostito's "Scoops" -- recipe also doubles well for a large crowd

And a Pinch of That......Passing Down

A posting on Facebook illustrated for me how family recipes evolve over time.  I painstakingly put together family cookbooks for my grown children a few years ago, but one of the most frequent comments is, "but you don't give measurements for ......; how do we know how much to use?"

As I glanced through my Facebook page last evening, one of my best friends, Marianne, and her daughters were having a conversation about the correct way to make zucchini patties (fritters, pancakes...).  This recipe had been passed down by Marianne's grandmother.  I remember standing side by side with Marianne in my kitchen years ago with our little ones at our feet, grating zucchini into a large bowl, stirring in raw eggs, adding flour, and sprinkling in garlic powder, salt, pepper and grated parmesan cheese.  Then, we dropped them by spoonfuls into hot olive oil in a large saute pan and watched them puff up and gently brown.  I have made these delicious treats several times a year since then -- always carrying the memories of our times in the kitchen together.

However,  from the Facebook post, I now realize that not only have I used the wrong cheese -- it should be grated Romano -- I have also omitted a pinch of nutmeg. So it goes with family recipes; often that is why our own lovingly cooked dishes somehow do not measure up to our memory.  Measurements are unclear; ingredients are mistakenly omitted over the years.  Marianne's daughter said she knows how to make them, but she just can't get them to taste as good as Grandma's.  Even more important than the food, though, is the memory of the loving hands that patiently held ours as they passed down their kitchen secrets to us. 

Summer Squash Saute

A versatile blend of sauteed summer vegetables

Summer Squash Saute

1 large yellow onion
2 cloves garlic
1 medium zucchini
1 medium yellow squash
1 medium tomato
4 sprigs parsley
2 sprigs basil
Several twists of sea salt grinder to taste
2-3 twists of black pepper grinder

1.  In large skillet, warm 3 tablespoons olive oil
2.  Chop garlic cloves and slice onions into skillet -- saute while preparing squash
3.  Cut zucchini and yellow squash in half lengthwise; cut thin slices and add to skillet
4.  Add salt & pepper
5.  Snip parsley and basil sprigs into skillet
6.  Mix with wooden spoon; cover and saute over medium heat until squash softens a bit
7.  Dice one tomato and add to skillet; stir and cover
8.  Continue stirring occasionally with wooden spoon until vegetables are tender


This makes a perfect side dish with grilled steak or chicken; can also be spooned over cooked pasta and topped with parmesan cheese for a delicious main dish.

Other vegetables such as eggplant or peppers, and fresh herbs such as thyme and oregano can be added if desired.

Tea & Scones

During the hot days of July, there is nothing lovelier than afternoon tea on the porch.  An iced herbal tea accompanied by moist peach scones is the perfect fare --


Iced Herbal Sun Tea

6 Celestial Seasonings Tangerine Orange Zinger herbal tea bags (or tea of your choice)
7 cups cold water
Lemon Slices

In clear pitcher, add tea bags and cold water.  Cover with plastic wrap and place in sunlight for 3-4 hours.  Chill in refrigerator for an hour or more -- add ice cubes and lemon slices before serving.


Peach Scones

2 cups flour
1 tablespoon baking powder
2 tablespoons sugar
1/4 teaspoon cinnamon (optional)
1/2 teaspoon salt
7 tablespoons butter or margarine
1 cup canned diced peaches, drained
1/2 to 3/4 cup milk

Mix dry ingredients; cut in butter with pastry blender.  Stir in peaches.  Add milk slowly and stir with fork until dough clings together and is a bit sticky.  Do not overmix.

Place dough on ungreased cookie sheet that has been sprinkled with white sugar.  Press dough into a circle about 1-1/2" thick.  Cut through dough with knife, making six wedge-shaped portions.  Do not separate portions.  Sprinkle 1 tablespoon white sugar over the top of the circle.

Bake at 400 degrees for 10 minutes; turn down to 375 degrees and bake 5 minutes longer.

Cool a bit and remove wedges from cookie sheet.

Serve with a dollop of whipped cream, Devonshire cream, or raspberry preserves, if desired.


ENJOY!!

Grandma's Potato Salad

My grandmother's potato salad was a favorite at all of our summer picnics.  I have tweaked her recipe a bit by adding fresh herbs, but for the most part, this is the same salad I loved as a girl.

It can be dressed up a bit by placing it in a lovely glass bowl for a summer party, or taken to the beach in a plastic container -- the presentation is up to you!!

Grandma's Potato Salad

5 lbs white potatoes
7 large eggs (optional)
1 medium yellow onion
1 sprig fresh lovage (optional)
14-15 fresh chive stems
10 sprigs fresh parsley
3 sprigs fresh dill
14-18 twists of sea salt grinder
10 twists of pepper grinder
1/2 tsp. celery salt
2 cups Hellman's mayonnaise

1.  Peel and dice potatoes -- boil until tender -- drain and run under cold water in colander
2.  Simmer eggs for 15 minutes -- drain and let sit in cold water for 10 minutes -- peel and dice
3.  Dice onion finely
4.  Combine drained potatoes, diced eggs & onion in large bowl
5.  Snip lovage, chives, parsley and dill -- add to bowl
6.  Add sea salt, pepper and celery salt
7.  Mix gently
8.  Add mayonnaise -- mix gently
9.  Place in serving dish and chill -- garnish as desired

A delicious salad to complement any summer gathering!

Breaking Bread Together

The aroma of soup simmering on the stove, the sizzle of steaks on the grill, the taste of a tomato still warm from the vine -- these all conjure up delicious thoughts and memories.  As we cook for others, we are creating memories.  Hopefully, this blog will help you to make your meals memorable -- delicious food, lovely table settings, good wine, flowers -- we will explore it all.