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.