Chocolate Peanutbutter Bars

I found myself needing a dessert, but unsure, so when in doubt  . . . get experimental!  This is basically 1 of every ingredient, so it's easy to remember.
Preheat oven to 350°


1 stick of butter softened
1 cup peanut butter
1 egg
1 cup brown sugar

Cream above ingredients

1 cup flour
1 tsp. baking soda
1 tsp. cream of tartar

Mix dry ingredients into creamed ingredients

1 package milk chocolate morsels.

Stir half package into dough.
Spread dough on cookie sheet, covering standard cookie sheet completely.  Spread thinly, as it will rise . . .

Once dough is spread and covers cookie sheet, sprinkle remaining half package of chocolate morsels on dough.

Bake for 15-20 minutes.  Allow to cool then cut into squares.

Rice Pudding

Sometimes rice pudding just hits the spot!

1/2 cup rice

1 and 1/2 cups whole milk

1/2 cup heavy cream

1 teaspoon pure vanilla extract

1/2 cup sugar

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

pinch of ground cloves

Place all ingredients in a small saucepan over medium heat. Bring to simmer and cook, stirring occasionally, just until rice is tender, about 25 to 35 minutes.
Garnish with a dash of nutmeg

Lazy Girl Cheesecake

My parents brought me several bags of frozen cherries.  The other night, when I opened the freezer door, things began hitting the floor . . . In trying to get the bags back in, the avalanche began again, so, I closed the door and walked away for just a moment to gain perspective.  Clearly the freezer doesn't need to be so full, but I hit overload with deer, etc. and now that I've sent some meat home with my daughter and granddaughter it's time to rearrange again, but . . . I got an idea.

Since a bag of cherries had crashed to the floor as well as two packages of cream cheese, it was time for an experiment.  I used to make wonderful New York Style Cheesecake.  I didn't want a project so involved, so . . . Here is what I did.

I set out the cherries and cream cheese to thaw.  Already two problems solved.  The freezer door was closed and the products on the counter couldn't be worked with until morning.

The recipe is short.
1 cup graham cracker crumbs
1 1/2 cups cherries (not sweet, but not too tart)
1/3 cup sugar
2 8 oz. packages of cream cheese
2 eggs
2/3 cup sugar

Preheat oven to 325°
In medium mixing bowl, blend together cream cheese, eggs, and 2/3 cup sugar, stir until creamy and set aside.

In a 9 X 9 baking pan sprinkle 1/2 cup crumbs.  Spread the cherries out on the crumbs and sprinkle the 1/3 cup sugar over the cherries.  Scatter the rest of the crumbs over the cherries and sugar.  Pour cream cheese mixture over that.  Bake @ 325° for 40 minutes.  Allow to cool, then refrigerate.

Cabbage Stew

                                          Contributed by Terrie Carpenter

BROWN:
*2 Pounds thinly sliced or ground turkey sausage with 

*1 Green pepper, diced large.
*1 Large onion
*Cloves of garlic to taste (I use 3)
*2 TBS Coconut oil.
Brown until sausage is done.


ADD:
*1 pound carrots, sliced like you like them
*Small head of cabbage, chopped in bite-sized pieces
*Handful of fresh parsley, torn small
*Cook about 20 more minutes, stirring frequently

ADD:
*4 cups diced tomato ( if using canned, also add juice)
*Beef stock to desired juiciness of broth

CONTINUE to cook until carrots don't crunch. On med-low, this takes about two hours. Add broth as desired or needed. Then...
ADD:
*6 medium potatoes, diced bite-sized
*Optional:
*2 cups corn
The longer this cooks, the better it tastes! I often transfer it to a crock-pot for an all-day cooking. It's wonderful served shredded cheddar on top and with a hot crusty bread on the side!

Potato Soup

This is the perfect time of year to enjoy those "one pot wonders" that bring an atmosphere of cozy warmth to the home while stretching the dollar at the store.
Potatoes and celery tend to be "on sale" through this season and potato soup is just warm comfort!

8-10 small to med. Potatoes                             1 Onion
3 Tbsp. Butter                                                   4 stalks Celery        
1 Qt. Milk                                                         Salt & Pepper

Peel and cut potatoes into 1 inch pieces.  Dice onion and chop celery. Place vegetables into Stainless steel kettle or Dutch oven and add just enough water to cover.  Add salt and cover. Cook until potatoes are tender.   Add Butter, Milk, and Salt & Pepper. Simmer until Butter is thoroughly melted.  Serve hot or cold.

     This is a wintertime favorite, so I prefer potato soup to be hot.
The best potato soup I have ever made has been through the ice storms. I am sitting here, fireside, writing this recipe by candle light. This is our second ice storm of 2007, the first being in January, and now here it is December. Through power outages, I have resorted to cooking on the grill and keeping the soup warm in front of the fire, and I‘m developing a method. With just a bit of ingenuity, it’s actually quite doable. When the electricity goes off and stays off for more than six hours; we, in this area, prepare for “the duration.” That usually entails something going in one of my steel kettles, since they are so versatile from grill to hearth, and easily preserved for reheating. With the absence of electricity, the next thing that must be considered is the refrigerator inventory. There is an “eating order.“ Canned goods, of course, will last, and the deep freeze will maintain for many days if the door is not opened, so emptying the refrigerator becomes the primary source of food supply. I wouldn’t dare think of opening a can if there is anything besides ketchup in the refrigerator. The first order of business is to consume the contents of the refrigerator that will not last a significantly lengthy power outage, and raw milk has the shortest life expectancy, so it's a matter of “use it or lose it.” After making potato soup with home grown potatoes, real butter, and fresh goat’s milk, I can honestly say, nothing compares.  Farm fresh ingredients are unsurpassed.

Although there is just something quite special about potato soup, fireside, by candle light, this recipe is quite delightful in a fully illuminated kitchen and simmered on the stove, as well.

Hot Fudge Pie

HOT FUDGE PIE
If you love chocolate, then this is for you. It is oh so gooey and delicious.... 
Ingredients:
1 stick butter, softened
1 c sugar
2 eggs
1 tsp vanilla
3 Tbsp cocoa powder
1 tsp salt
1/2 c all purpose flour
Instructions;
Preheat oven to 350 degrees.
Cream together butter and sugar with electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and mix well. Add cocoa powder, salt and flour and stir until well combined. Grease 8 inch pie pan with butter or cooking spray, pour mixture into pie pan. Bake 30 to 35 minutes until center is set.

Bagging a Turkey

Regardless of what you celebrate or don't celebrate, turkey is going to be a real bargain in the next couple of weeks.  I raise most of my food here, but turkeys was a one time attempt.  I can't afford to raise my own turkeys and they are work to get them to the table, so I watch for the sale ads and buy a couple of turkeys this time of year.

I don't like dealing with a roaster, not in storing one, or cleaning one, so I use the same glass bakeware that I use when I make lasagna.  Then I slide turkey and pan into a paper bag and staple it shut.  Bake @ 350° for the usual time according to weight.

Dill Pickle Soup

                             Posted by a Contributor:   Cathy

Oh my goodness. THIS. SOUP. I'm completely addicted. I just couldn't stop eating it. It's the perfect amount of sour and savory and the thickness is just right. I'm just in love with it. The kind of love where you want to eat it for dinner and breakfast. I know you get me.

I'm not really sure where my adoration of dill pickles hails from. I do know my Mom ate an entire jar one hot August night when she went into labor with me. And my Dad and I used to eat copious amounts of dill pickle and mayonnaise sandwiches just because we loved them so much. He would have adored this soup. Don't worry Dad I ate enough for both of us.

This is also a quick and easy meal, taking no longer than 30 minutes to make.

I chopped my carrots and pickles with the chopper from Pampered Chef...I know so many of you have one. But don't worry, you can chop with a knife too. The chopper is just faster. You do want the carrots and pickles made a little finer than a regular dice.

For example, if you slice your carrots into coins, chop each coin into 6 pieces instead of the usual four.

Print Recipe

Dill Pickle Soup

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: Serves 6-8

Ingredients

• 5-1/2 cups chicken broth
• 1-3/4 pounds russet potatoes, peeled and quartered
• 2 cups chopped carrots (smaller dice)
• 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1 cup sour cream
• 1/4 cup water
• 2 cups dill pickle juice*
• 1-1/2 teaspoons Old Bay seasoning
• 1/2 teaspoon table salt
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon cayenne pepper

Garnish (optional)

• sliced dill pickles
• fresh dill
• black pepper

Directions

• In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to simmer.
• In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form but between the whisking and boiling all will disappear. Don't panic.)
• Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
• *All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.

French Onion Soup

As the days get cooler, French Onion Soup is a Shabbat favorite in the Land of Goshen.  This recipe comes highly recommended.

Pecan Pie Muffins

These are delicious!

Pumpkin Soup

1/4 C Butter                                                          1 Bay leaf
1 Lg. Onion Sliced                                                 1/2 tsp. Basil
4 C. Pumpkin puree                                               1 tsp. Curry powder
2 C. Chicken stock                                                1/8 tsp. Nutmeg
2 C Whole Milk                                                     Salt & Pepper to taste

Melt butter in saucepan and add onions.  Saute until soft and just golden.  Blend in blender with pumpkin puree.  Return to pan and add all ingredients except milk.  Simmer uncovered for 20 minutes.  Do not boil  Remove bay leaf, add milk, simmer 5 minutes and serve.  Good just the way it is or top with dollop of sour cream, sprig of parsley, dill, or chives.

Spaghetti Squash Lasagna

                                    Contributed by Beth Rank

Spaghetti Squash Lasagna

1 large Spaghetti Squash
* 1 container Mushrooms, sliced (optional, see note)
Butter and Olive Oil
1/2 lb Lean Hamburger
1 small Onion, chopped
3-4 cloves Garlic, chopped
1 14.5 oz. can Diced Tomatoes
1 small can Tomato Paste
2 cups Ricotta Cheese
1/2 cup Parmesan Cheese (grated)
Mozzarella Cheese (8 oz package)
Parsley
Basil (optional)

Preheat oven to 400 degrees. Cut squash in half, lengthwise. Place cut side down on baking sheet and add a little water (about 1/2 and inch). Roast for about 45 minutes, or until tender. Remove from oven and place on a rack until cool enough to handle.

After squash is cooked, clean the baking sheet to use later....

While the squash is roasting, sauté sliced mushrooms in a high sided frying pan with some butter and olive oil for about 5 minutes or until tender. Place in a bowl. In the same frying pan, add onions and hamburger and fry until brown. Add garlic and heat for about 30 more seconds. Add tomatoes, tomato paste, sautéed mushrooms, chopped basil ( if desired) and salt to taste. Simmer for 5 or 10 minutes until everything is nice and hot.
Take a fork and scrape the "spaghetti" flesh from the squash and mix in with hamburger sauce.

Mix Ricotta, Parmesan cheese and parsley together in a bowl.

Place squash shells on baking sheet. Divide half of the Ricotta mixture and spread in the bottom of each shell. Divide half of the sauce mixture and spread on top of Ricotta. Spread one more layer of Ricotta and the rest of the sauce. Place in 400 degree oven for 15 minutes, then top each with Mozzarella cheese (I used an 8 oz package) and cook for 15-20 more minutes. Top with chopped parsley and/or basil.

I cut 1 of the halves in half to make 2 very generous portions. This can be made with 2 smaller squash.

* Use 1 lb of hamburger if you do not like mushrooms. Yes, mushrooms are kosher by the way.

The pictures are of the serving warm out of the oven and the other one is of a leftover, entire 1/2 of the squash before I warmed it up the next day. It was actually better the next day.

Breadsticks

                                    Contributed by Tammy Long

 I used my pizza dough recipe and rolled out stick shapes instead. Sprinkled with garlic powder. And then after baking brushed really good with butter.
I can give you the pizza dough recipe if you like. It's actually a Wolfgang Puck recipe. I tweak it a bit.

1 pk Dry Yeast
1 cup warm water
2 tablespoons of Honey or sugar ( I use a little more)
3 cups of flour (rounded figure)
1 1/2 teaspoons salt
1/4 cup olive oil or butter (little more if butter)

Mix
Knead
Rise
Shape (add garlic powder if using)
Second rise
Bake 425 
Butter

Then add about 2 3/4 cup all purpose unbleached flour, about 1/4 cup olive oil (or you can use melted butter, but I'd use a bit more if doing butter) 1 1/2 teaspoon of salt, and start mixing. I use a wooden spoon to start. Add a little flour as you go. And once it starts coming together in a ball (it'll still be a little sticky) then turn it out onto your work surface to knead. Add only a little flour at the time. That is key. No more flour than absolutely necessary. But you will need to continue to dust it to keep from sticking to hands and word surface. Knead for at least ten minutes, Place back in bowl with a little olive oil to keep from sticking. Cover and let rise at least 2 hours, preferably more. At least an hour before you're ready to bake them, punch dough down, knead a few rounds, and then let it sit again for about 5 minutes. Then knead a few seconds and cut in half, and keeping halving each piece until you have sixteen pieces. You may need a sprinkling of flour again, but only if necessary. Roll out each piece into lengths about 7 or so inches. I really just tried to size it to fit the pan I was using cross ways. Place on a lightly oiled pan. Sprinkle with garlic powder, or not. Let rise at least an hour or until ready to bake. Preheat oven at 425 and Bake about 12 to 15 minutes. ( We both know how ovens differ so use your own discretion here) I just kept and eye on them until they were as brown as I wanted. Then I had some melted butter ready to bathe them in

Apple Cake

A favorite through the Fall Festivals, because Festivals are about the only time I bake and apples are in season . . .

Apple CakeIt seems I only make this cake in the fall, although I’m sure it’s delicious year round. It’s our traditional dessert for Feast of Trumpets. I make it again through the week of Feast of Tabernacles.

1 ½ C Sugar                                                 1 tsp. Baking Soda
½ C Butter                                                   1 tsp. Cream of Tartar
2 Eggs                                                          Pinch of Salt
5-6 Apples, peeled and diced                      1 tsp. Gr. Allspice
1 ½ C Flour                                                 ½ tsp. Cinnamon
                                                                     1 C English Walnuts

Cream together butter and sugar. Add eggs and beat. Mix in diced apples. Combine all dry ingredients and spices and sift into batter. Add nuts, mix well.

Bake in greased and floured 9” X 13” pan @ 350 for about an hour. Best when served warm.

Top this treat with cream cheese icing.

Gilbert

                              Gilbert Starter

This is something that I happened upon, totally inadvertently.  One of my reflexology clients was talking about making bread from a refrigerated starter.  She said she made it for years, then something happened . . . I offered to Google Search and see what I could come up with.  I found a ton of different bread starters and sour dough recipes.  It seemed that most of the starters I came across still either required yeast to use in recipes or needed to be “fed” with something I didn’t have around the house.  After a few tries and many errors, I decided to come up with one I liked on my own.
If you live close by or are planning to visit our area, I’d be glad to just give you a start, but here’s the recipe to start and feed a Gilbert of your own.  Gilbert Starter must be kept in glass, covered, and not exposed to metal, so I cover with cling wrap.

In half gallon jar or bowl mix 2 C Warm Water, 2 C Flour, and 1 pkg. Yeast.  Leave covered loosely, on the counter overnight.  The next day you should be able to see bubbles and yeast activity.  If not, throw out and try again.  If so, add 1 C *Potato Water, 1 C Flour and ½ C Sugar, and stir.  Let set out for a few hours until yeast activity is visible.  Refrigerate.  Stir daily and on 5th day, take out of refrigerator and let stand to room temperature.  Add 1 C *Potato Water, 1 C Flour and ½ C Sugar, and stir.  Allow activation time and return to refrigerator.  Gilbert will be ready to use in baking in 5 days.

Weekly Gilbert Food:
                      1 C *Potato Water         3 Tbsp. Flour
                       ¾  C Sugar
* Potato Water consists of the water in the pan that you would normally drain, after potatoes are boiled + about 1/3 of a small boiled potato mashed or minced.
Gilbert Starter should be used and fed weekly, and starts can be given to friends.  Always make sure to keep 2 C. of Gilbert Starter to feed.
Remove Gilbert Starter from refrigerator.  Measure out the amount of Gilbert Starter needed for recipe.  Let Gilbert Starter stand to room temperature.  Feed Gilbert Starter and stir.   Allow for activation time, return to refrigerator til next week.
Gilbert Starter does not work like a fast acting yeast, so all recipes containing Gilbert will require about 8 hours for first rising.

I use Gilbert Starter in all of my bread and roll recipes now.  I replace the water and yeast measurement with Gilbert.  Since I bake all of our breads and pastries, using Gilbert Starter in the place of yeast packets, offers a substantial savings.  And it seems Gilbert Starter increases the number and size of loaves in my standard recipes.  With the price of flour, that’s nice too.  The loaves freeze well.
For example in the Challeh recipe, I use 1 1/3 C of Gilbert Starter

Chickpea and Black Bean Salad

 Thanks to Beth Rank

Chickpea and Black Bean Salad
1 can chickpeas
1 can black beans
1 small onion
2 tomatoes
1/2 can black olives sliced in half
Cilantro (handful, chopped)
Avocado

Dressing:
3-4 Tablespoons olive oil
Juice of one lime (if your lime is dry, use 2)
Heaping Tablespoon of grated fresh ginger
1 or 2 cloves of grated garlic
Kosher salt to taste (I used about a teaspoon)
Cumin (scant teaspoon)

Directions:
Make dressing by adding ingredients together in a mason jar. Cover the jar and shake until well mixed or whisk ingredients together in a bowl.

Drain and rinse beans, then put in a bowl.
Add dressing to the beans and stir until coated.
Chop onion and tomato and slice olives. Fold these into bean mixture.
Add cilantro and put into fridge for 2 hours to chill.

Add chopped avocado and more cilantro just before serving

Makes 4 servings

Okra Fritters

I will admit, this is a lazy recipe, so lazy, I didn't even take a picture.

Get out your favorite cornbread recipe and cut it in half.

Heat vegetable oil in iron skillet, covering the bottom, about a 1/4 of an inch deep.

Cut okra pods in pieces as for frying.
 About 2 cups of okra pieces, but stir them into the cornbread batter.

Spoon about 1 Tbs. of okra batter, into hot grease.  Fill the skillet with "fritters."  Turn when it's obvious they are browned, about like cooking French toast.

Serve hot with fresh tomatoes, or as a side for tomato sandwiches.

Everything this summer is served with tomatoes.  LOL

    

Glazed Chicken

I'm in canning mode, so everything is getting made by the pot full!  I've been craving an old recipe that my Grandma used to make and I still prepare and preserve, today.  She called it "Chili Sauce," but it doesn't taste like any chili I've ever eaten.  Anyway, I had been canning all week and had a pepper with a couple of spots that needed to be cut out.  I never use questionable produce in canning, as it can break down even after the canning process.  I posted to social media that I needed an idea for chicken with a pepper.  My friend, Gerry, from "Cooking with Gerry" fame, suggested I add onion and whatever else was around the kitchen.  That's when it occurred to me!  I had just a few fresh ripe roma tomatoes left from the last canning round.  So, I did the unprecedented.  I made a partial recipe of Grandma's Chili Sauce and made a glaze for a baked chicken.

 1 cup Roma tomatoes, scalded and peeled
1/2 green pepper
1/2 cup diced onion
1/3 cup sugar
1/3 cup vinegar
1 tsp. cinnamon

Simmer all ingredients for about an hour.  Bake chicken @ 325° for 1 hour.
Pour sauce over chicken and continue baking @ 300° for 30-45 minutes.  Tangy, fresh, and delicious!

Chartilini

We are pleased to present, "Cooking With Gerry"

Spaghetti Squash Salad

I saw a picture and recipe of a Pasta Salad recently, that I thought would be delicious to make using spaghetti squash in the place of the pasta.  Well, when my first squash ripened, I couldn't find the recipe, so I winged it and, if I do say so myself, it was pretty delicious.  The avocado was not raised here on the place, but I do have three trees growing.

Ingredients:
1 medium Spaghetti squash
3 medium Tomatoes diced or a pint of cherry tomatoes halved.  I used a combination.
1 small Zucchini chopped
1 clove of Garlic minced
1/2 Green Pepper diced
1/4 cup Celery leaves
1/8 cup fresh Basil
4 TBS Olive Oil
2 TBS Balsamic Vinegar
Salt and Pepper
4 oz. Parmesan or Feta cheese

Cut spaghetti squash, in half remove seeds and bake @ 350° for 45 minutes.
I put the halves open side down in a baking dish with about 1/2" water, baked uncovered.
When cool enough to handle, remove squash flesh  with a fork in quick shredding motion.  Place in bowl, fluff to separate into spaghetti type pieces and refrigerate to cool.
Blend tomato juice, olive oil, and vinegar for dressing, set aside.
When squash is cool, add all the ingredients except the dressing and cheese.  Toss lightly.  Add dressing and cheese.  Serve with bread sticks or crackers.  Makes a meal or at least a delightful and colorful side dish.

Feta Tomato Salad

In the summer time, it seems I become a raw minimalist.  I just love the flavor of fresh produce and other than finding delicious flavors to blend, I don't want to do to much to change the freshness.  This is one of my favorites. 



Arrange sliced tomatoes on a platter and top with chopped leaves of fresh basil and crumbled feta. 
Drizzle olive oil and balsamic vinegar on top and season with salt and pepper.

Summer Salad

I just love opening the refrigerator door and to enjoy this aroma wafting through the kitchen and dining room.

2 medium Cucumbers sliced
1 Red Onion sliced
Salt & Pepper
1 cup Cider Vinegar
1 cup Water

Place ingredients in bowl and chill for 4-6 hours before serving.  I will try to remember to take a photo before I consume this delightful summertime treat.  So fresh and delicious!

Garden Fresh

Daddy planted his spaghetti squash and acorn squash too close so he got a strange product, I call spaghettacorn squash.  I'm careful about mixing grains and seeds, but I looked at this as sort of a hybrid like tame olive and wild olive . . . A few years ago we inadvertently got zucchiloupe and that never made it to the table, but this, I thought I'd use in place of pasta for a cold summer salad.

Whether it's a pound of pasta cooked or a squash baked and cubed, this is a wonderful refreshing dish.

1 medium Squash baked and cubed
3 medium Tomatoes diced
1 small Zucchini sliced
Basil, lots of basil
Salt & Pepper
Balsamic vinegar & Olive oil dressing.

Also delicious without the dressing.

Blackberry Buckle

It's almost fresh blackberry season!

This recipe is easy and brings great reviews.

Sprinkle 1/2 cup of sugar over 1 pint or so, of washed blackberries, spread in baking dish.

Take your favorite biscuit recipe and add 1/2 cup of sugar and 1 egg, blending well.  Stir "crust" or "dough" into sugared fruit.
Bake for 25- 30 minutes @ 325 degrees.

The Best of Both

As the garden freshness begins to appear beyond just the leafy greens, I'm ready!  I'm always ready for fresh homegrown veggies.  I don't raise my own avocados at this time, but I do have three trees started from pits and if I can keep the goats off the front deck, I have high hopes.  Meanwhile let me share the best of Guacamole and Pico de Gallo.  I may be using diced and chopped wrong.  In my kitchen, diced is larger pieces than chopped . . .

1 Large ripe Tomato diced
1/2 med Onion chopped
1 small Jalapeno chopped
1 Avocado diced
Large handful of Cilantro minced
1 cup Sour Cream
a sprinkle of Salad grind Black Pepper

Combine gently and thoroughly.

Great for dipping, perfect for topping Mexican dishes, or for making tortilla roll-ups.  Avocado stays fresh and green in the sour cream.

Strawberry Vinaigrette Dressing

I'm just getting a few strawberries in my new strawberry patch, so far.  With the leafy greens, radish pods, and snow peas ready for harvest, I decided to use my strawberries in a salad dressing.  Delicious is the word for it.

Salad greens of choice washed and chopped or torn.

Dressing:
1/4 C fresh Strawberries mashed
3 teaspoons Sugar
3 Tablespoons Olive oil
1 1/2 Tablespoons Red Wine Vinegar

Blend and drizzle over fresh greens.

Potato Salad

I know it's been an unusually cool spring, so I'm sure many, like myself have experienced SPRING FEVER. I've done a bit of research and will be sharing some Kosher brand hot dogs to go with this delightful Potato Salad.

Potato Salad

12 Med. Potatoes
6 Eggs
4-5 Tbsp Miracle Whip
½ medium Onion diced
1 Tbsp Mustard
½ Green Pepper diced
1 Tbsp Dill Weed
4 stalks Celery sliced
Salt & Pepper
3 heaping Tbsp. sweet Pickle Relish
Paprika
Dill Weed


In kettle of water, place washed potatoes still in jackets, add eggs on top and boil until potatoes are done. They should be tender, but not mushy. Remove kettle from heat, pour off hot water and fill with cold water and ice. Let stand for 10 minutes. Peel eggs and set aside.
Remove jackets from potatoes and cut into ¾ inch pieces, placing in large mixing bowl as you go. Dice 5 of the eggs and add to the bowl of potatoes. Do not stir. Add onion, pepper, celery, and relish, over the top of potatoes and eggs, still without stirring.
Add Miracle Whip, mustard, dill, salt and pepper. Go lightly on the salt and pepper for now, more can be added when served, but too much will detract from the fresh flavor. Gently stir until thoroughly combined. Once salad is mixed, move it to serving bowl, if different. Smooth and level the top of the salad with large spoon. Slice remaining egg to accent, top of salad. Sprinkle lightly with dill weed and paprika. Refrigerate overnight.

A summertime favorite!

Twice Baked Potato Casserole

4 Baking Potatoes                                  2 Tbsp. Sour Cream
4 Tbsp. Butter                                        2 Tbsp. Cream Cheese
S & P

Bake Potatoes in traditional manner
When cool enough to handle, slice or mash in casserole dish, without removing jacket
Allow Butter to melt on Potatoes
Mix in Sour Cream and Cream Cheese
Bake at 350 for 20 minutes without covering.
(may alter amounts of sour cream and cream cheese to personal preference)

Lemon Bars

1 Stick Butter
3/4 Cup granulated Sugar
2 large Eggs (beaten)
1 Tbsp Lemon zest
4 Tbsp Lemon juice
1/4 tsp Salt
3/4 Cup Flour

Glaze
6 Tbsp. lemon juice
1 Tbsp. lemon Zest
1 Cup confectioner's Sugar



Preheat oven to 350°.  Cream butter, add sugar.  Blend in eggs and combine lemon zest and juice.  Add salt and flour.  Blend well and pour into 8X8 baking dish, well greased.  Bake for 23-25 minutes.  Allow to cool  completely before glazing.  Blend ingredients for glaze, well and spread over bars.  Allow glaze to set, then cut bars and serve.

The Value of Bone in Chicken Breasts

No need to pay more for less.  Boneless, skinless chicken breasts are no bargain!  Add to your purchasing power by buying regular split breasts.  You can separate the meat from the bones before cooking, or you can bake all together.  At the point the chicken breasts are done, the meat slices easily away from the bone, the skin pulls away and you have chicken for that meal as well as the stock for broth.

Prepared chicken broth or bullion are loaded with sodium.  This chicken stock will contain only the salt and or seasonings you originally added for cooking.  This is wonderful for noodle soup, matzo ball soup, or any recipe that calls for chicken stock.

Increase your buying power and decrease your sodium intake!

 

Unstuffed Peppers

I had a real craving for stuffed peppers through week of unleavened bread, but . . . stuffed peppers call for bread crumbs . . . and I have a new stainless steel electric skillet, which I couldn't wait to try out, so Unstuffed Peppers were absolutely delicious with Mazto.

1 Lb. Gr. Meat (beef or deer)                 1 Onion (coarsely chopped)
1 Qt. Tomatoes (do not drain)                Crushed Red Peppers      
Garlic powder                                        (couple shakes)                                          
 
                                                               Salt & Pepper
4 Green Peppers (sliced)                         1 C. Rice


In skillet, brown gr. meat with chopped onion. When meat is browned add tomatoes, crushed red peppers, and pepper sauce. Mix thoroughly.
Add Rice, and Green Pepper. Bring to a boil, then reduce heat and simmer for 30-45 min. Add water only if needed to fully cook rice and prevent sticking.
Serves 4

Matzo - Unleavened Bread 5774

This isn't an ordinary one-pot recipe, but this is no ordinary week. Observing the Week of Unleavened Bread is commanded, and there are all sorts of delicious matzo ideas all over the internet. It would seem most of us are doing everything in our power to make this "bread of affliction" a delectable delight.

I feel almost guilty eating matzo that tastes this good! As I read Scripture though, I have a different take on the matzo. I realize it is referred to as the "bread of affliction," but in reading the account in Exodus, the children of Israel were leaving the bondage of Egypt so quickly, the bread didn't have time to rise. Sounds to me like we could just as easily refer to matzo as "bread of freedom."

With that, let me share the recipe.

Preheat oven to 400°

1/2 Cup Olive Oil
1/2 Cup + 1 Tbs Water
1 Cup Whole Wheat Flour
1/2 Cup Unbleached Flour or all purpose, but  . . . no "self rising" flour

Mix well and place dough on lightly greased cookie sheet. Press out with your hands til thin [about like pie crust]. Pierce with fork. Cut with pizza cutter for uniform pieces or break after baking.
Bake for 12 minutes.

Topsy Turvy Tacos

I saw a photograph of hard shell tacos in an enchilada sauce.  I love Mexican food, but I'm not a fan of enchiladas, so, I improvised.   This delightful dish is perfect for reheat and keeps the shells from breaking on first bite!

1 package tortilla shells 

1 pound ground beef, deer, or turkey

1 1/2 tsp cumin

1 can pinto beans

2 cans diced tomatoes with jalapenos and cilantro

1 cup shredded cheese

"taco fixins"

lettuce, sour cream, onions, avocados, more grated cheese  . . . use your imagination!

Brown ground meat, add beans and cumin.  Empty both cans of diced tomatoes in 9 X 13 pan.  Place one spoon full of meat and bean mixture in shell.  Set filled shells in 9 X 13 pan.  All 12 will fit.  Bake 20 minutes @ 350°.  Increase temp to 390°, add shredded cheese and chopped onion, bake 10 minutes.  Remove from oven and "dress" with "taco fixins."

Potato Soup

8-10 small to med. Potatoes                             1 Onion
3 Tbsp. Butter                                                   4 stalks Celery          
1 Qt. Milk                                                         Salt & Pepper

Peel and cut potatoes into 1 inch pieces.  Dice onion and chop celery. Place vegetables into Stainless steel kettle or Dutch oven and add just enough water to cover.  Add salt and cover. Cook until potatoes are tender.   Add Butter, Milk, and Salt & Pepper. Simmer until Butter is thoroughly melted.  Serve hot or cold.

     This is a wintertime favorite, so I prefer potato soup to be hot.
The best potato soup I have ever made has been through the ice storms. I am sitting here, fireside, writing this recipe by candle light. This is our second ice storm of 2007, the first being in January, and now here it is December. Through power outages, I have resorted to cooking on the grill and keeping the soup warm in front of the fire, and I‘m developing a method. With just a bit of ingenuity, it’s actually quite doable. When the electricity goes off and stays off for more than six hours; we, in this area, prepare for “the duration.” That usually entails something going in one of my steel kettles, since they are so versatile from grill to hearth, and easily preserved for reheating. With the absence of electricity, the next thing that must be considered is the refrigerator inventory. There is an “eating order.“ Canned goods, of course, will last, and the deep freeze will maintain for many days if the door is not opened, so emptying the refrigerator becomes the primary source of food supply. I wouldn’t dare think of opening a can if there is anything besides ketchup in the refrigerator. The first order of business is to consume the contents of the refrigerator that will not last a significantly lengthy power outage, and raw milk has the shortest life expectancy, so it's a matter of “use it or lose it.” After making potato soup with home grown potatoes, real butter, and fresh goat’s milk, I can honestly say, nothing compares.  Farm fresh ingredients are unsurpassed.
Although there is just something quite special about potato soup, fireside, by candle light, this recipe is quite delightful in a fully illuminated kitchen and simmered on the stove, as well.

Mexican Scramble

6 Eggs                                                    ½ C Grated Cheddar
½ C Milk                                                Cilantro
½ C Salsa                                               Sour Cream
                                                               Jalapeno Slices (if desired)


Beat eggs and milk in bowl together, with whisk.  Pour in to hot greased skillet, add jalapeno slices.  When eggs are fully cooked, pour salsa over eggs and sprinkle cheese over the top.  Cover and remove from heat.  Add jalapenos, if desired.  Let stand for 3 minutes.  Add sour cream and cilantro before serving.

Chicken Surprise

Bone in chicken breasts were on sale.  I raise most of my own meat, but I just cannot pass up a sale of this magnitude.  Four split chicken breasts $4.51 cents.  Don't pay three times the price for boneless, skinless; that's where the chicken stock is!  There is a video coming soon.  So I baked them bones, skins and all, sliced the meat off the bone, leaving just a the "trimmings" for later use.

Boneless, skinless chicken breasts served for Shabbat dinner for four, while broth and bones went to make another meal.

Drippings and bones in 1 quart of boiling water for 20 minutes.  Remove bones and separated meat to cool.  Add another quart of water, 4 stalks of celery, 1 diced onion, rubbed sage, and S & P, 2-3 carrots sliced, if there are any, handy.  Add anything that looks like "soup fixin's!"

While veggies are boiling and chicken is cooling, mix 3 eggs with 1 1/2 cups flour, salt and pepper.  Blend until mixed but dry and crumbly.  Drop in boiling stock in small pieces.  Stir . . . shred chicken from bones and add.

Enjoy a pot of chicken soup while the snow falls.

Chili Pie

This is the perfect way to “wind down” the last of the chili, or make a meal of the last little bit.  Place about 3 cups of chili in 9 X 9 baking dish or 8” iron skillet.  Make ½ recipe of Corn Bread, pg.      .  Pour corn bread batter over and bake @ 400 for 25 minutes.  Sprinkle grated cheddar on top and bake another 5 minutes to melt the cheese.

Whether the chili is canned or your favorite secret recipe, Chili Pie will be a crowd pleaser.

                                Corn Bread

1 C Corn meal                                                    1/3 C Sugar
1 C Flour                                                            1 tsp. Baking Soda
1/3 C Corn Oil                                                   1 tsp. Cream of tartar
1 Egg                                                                  Dash of Salt
                                                                           ¾ C Clabbered Milk *

Combine egg, oil, and sugar, beat well.  Add dry ingredients at one time, without blending individually.  Stir in clabbered milk and pour into greased 9”X 9” baking dish or 8” seasoned iron skillet.
Bake @ 400 for 25-35 minutes until golden brown and passes the tooth pick test.

Shepherd's Pie

                     
1 Lb. Gr. Meat or Stew Meat                  Garlic
1 Qt. Tomatoes                                        Oregano
1 Lb. Green Beans                                   Salt & Pepper
5 - 6  Med. Potatoes                                Splash of milk
1 Onion diced                                          Butter
                                                                ½ C Grated Cheddar

In 3 qt. sauce pan boil potatoes to mash.  While potatoes are boiling.
In skillet, brown gr. meat or stew meat with onion garlic, oregano, salt and pepper.  When meat is browned add tomatoes and green beans.  If beans are fresh, they should be precooked.  Simmer 10-15 minutes.  Mash potatoes adding milk and butter.
Place mashed potatoes on top of skillet ingredients, still in skillet.  Sprinkle grated cheese and bake @350 for 25 minutes.

This was a popular meal when there was a houseful to feed.

A Pot o' Somethin'

Seems chicken and celery are on sale, nearly nation wide.  With the weather so cold, and so many folks not feeling too good, it's time to "hunker down" and get creative.

Double the mileage you get out of chicken with baking it first, for one meal, then saving the stock.  If it's bone in chicken, you may want to take it off the bone before serving so you can use the bones in creating a
 "Pot o' Somethin."

With chicken bones, stock, 4-5 stalks of celery and one onion, the creativity is endless.  I like to use sage in my chicken soups, and that is a great spice to have on hand.  Sage is good in helping the body regulate temperature for fighting the germs going around.

Dumplings or noodles are an easy addition with just some flour and a couple of eggs, but don't stop there.  Add some veggies.  Carrots are so good with chicken and offer Vitamin A.  Zucchini adds some wonderful color and nutrition.  If dumplings or noodles are not your choice, spaghetti squash, rice or even beans are a wonderful addition.  Remember though, beans require soaking before cooking time.  Pintos or limas cooked in chicken stock are wonderful, then add some canned tomatoes.  The sky truly is the limit.

Remember, you were created in the image of our Creator!  Use that gift to stretch the food budget!

Veggie Stew

2 TBS Olive Oil

3 Carrots chopped

1 Onion chopped

3 -4 Sticks of Celery Chopped

1 48 oz. Can Vegetable Juice

1 Can of Green Beans

1 small Zucchini sliced

1 yellow squash sliced

1 head of Cabbage sliced

mushrooms (optional)

1 TBS Garlic Powder

1 TBS Basil

1 tsp. Thyme

1 tsp. Oregano

1 tsp Mustard seed

Dash of Rosemary

1 tsp Turmeric

1/2 tsp Ground Red Pepper

Salt & Pepper

In large kettle,  heat Olive oil, and saute chopped carrots, onions and celery for 5 - 10 minutes.  Remove from heat and add all the ingredients.  Stir gently and return to medium low heat for 2 hours.  Serve hot, reheats well and stays good in refrigeration for several days.  Also freezes well in quart bags.  Makes 12-16 servings.