Dear Lissy,
****Updated January 2013****
This weird but wonderful salad is my sole claim to fame. Taste of Home published this recipe back in the late 1990's. Aunt Holly and I can still give ourselves a wicked case of the giggles because ToH attributed a quote to me that is so very not mine and added directions at the end of the recipe to spoon the recipe into a lettuce lined bowl. Uhhhuh....that's not happening. Ever. Thankfully they got my last name wrong in the Annual Recipe book, so I've been spared the embarrassment.
This salad is best mixed up about 10-15 minutes before serving which takes some of the crunch out of the popcorn. If you combine the wet ingredients with the popcorn more than 30-40 minutes ahead, the popcorn gets decidedly soggy, which is how Dad likes it.
Popcorn Salad
3/4 cup mayonnaise
1 cup diced celery
1-1/4 cups (5 oz) shredded sharp cheddar, divided
1 (8 oz) can sliced water chesnuts, well drained
3/4 cup crumbled, cooked bacon, divided
1/4 cup shredded carrots
2 Tbsp minced chives
6 cups popped popcorn (3/4 cup unpopped kernels) or 3-1/2 cups corn and one 10 oz bag Fritos, coarsely crushed
In a large bowl combine the mayo, celery, 1 cup cheese, water chesnuts, 1/2 cup bacon, carrots, and chives; mix well. If using corn, fold into mixture now. If using popcorn, wait to add until 10-15 minutes before serving; stir to coat. Just before serving, fold in Fritos if using corn & frito option. Spoon into a serving bowl and top with remaining bacon, cheese. Garnish with extra chive or chive flowers if desired.
*****Update: January 2013*****
A recipe by Paula Deen, Frito Corn Salad, recently caught my attention. We loved the texture, but the Southwestern flavors weren't our favorite. I immediately thought of this salad whose flavors we adore, but can be a bit tricky in the texture department. Combining the two was a natural, and a star was born.
Hope I can pop by soon to give you a hug,
Mom
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
10 January 2013
24 August 2012
Slow Cooker Not-So-Sloppy Joes
Dear Lissy,
The books are out, study areas set up, shiny new school supplies stocked, and assignment books filled and ready for next week. The first six weeks of school are a bit of a challenge. I invest a great deal of time up front to insure that each of you will be able to work independently for the remaining 30 weeks. The garden is still putting out like a champ, so my afternoons are full, too. Slow cooker meals are a blessing, and I bank all the meals I can into the freezer to give me longer afternoons.
Slow Cooker Not-So-Sloppy Joes originally came from allrecipes.com. The recipe makes a kid-friendly sloppy joe that is thick and sweet. I modified it for the slow cooker, and increased the recipe to use an entire bag of ground beef from the butcher. It makes three meals worth of sloppy joe mix for our family of five (Dad & the boys each have two, you and I eat one). If the mix is too bland for your taste, replace the catsup with your favorite BBQ Sauce.
Much Love,
Mum
The books are out, study areas set up, shiny new school supplies stocked, and assignment books filled and ready for next week. The first six weeks of school are a bit of a challenge. I invest a great deal of time up front to insure that each of you will be able to work independently for the remaining 30 weeks. The garden is still putting out like a champ, so my afternoons are full, too. Slow cooker meals are a blessing, and I bank all the meals I can into the freezer to give me longer afternoons.
 |
| See the original (sweeter!) recipe here. |
Slow Cooker Not-So-Sloppy Joes
24 servings
5 lbs lean ground beef, pork, venison, turkey, or combo of all
1 large onion, finely chopped
2 cups finely chopped
1 family sized can condensed tomato soup
1 regular size can condensed tomato soup
3/4 cup catsup
3 Tbsp. rice vinegar
1/2 cup brown sugar
2 Tbsp. Worcestershire sauce
1-1/2 tsp. salt (I use celery salt)
1 tsp. garlic powder
24 buns TOTAL. I usually buy these fresh for each meal, 8 at a time.
If desired, brown ground beef, drain, and rinse. Very lean beef, venison, or ground turkey will not need to be pre-cooked. Mix all ingredients in crockpot and cook on low for 6 hours, stirring occasionally so you don't end up with meatloaf. Mixture will be thick. Divide mixture and refrigerate portion to be frozen. **Here's a little trick I learned in the foodservice industry. Refill 20 oz soda bottles with water and freeze. When you need to chill a soup or stew quickly, place the frozen bottle into the center of the container of hot soup/stew and the mixture will chill almost twice as fast. Wash the outside of the bottle and return it to the freezer for future use** Hold portion to be served warm while buns are toasted. Divide mixture evenly between buns and serve. Once mixture in fridge is cold, divide into Ziploc bags, press out the air, and freeze flat.
I try to enjoy the busy seasons of life, knowing I'll miss them when they're gone. Freezer and slow cooker meals help me keep my head and heart stable while my world is on fast forward.
Much Love,
Mum
06 August 2012
Cheap Eats: Petits Riens
Cher Lissy,
One of your favorite suppers growing up was Petits Riens ("Little Nothings"). I occasionally find myself with bits and bobs of ingredients and/or leftovers that all get cooked into a hearty casserole for a family-only meal. Although I typically season it with French herbs; Italian, Moroccan, Indian, Southwestern, or Chinese also work well. A simple green salad and a loaf of great bread turn Petits Riens into a meal.
I don't have a recipe, but I do have a formula. This recipe makes enough for 5-6 people, halve it for a couple.
Starch, cooked: Up to 4 cups of any kind of cooked starch. Don't worry if it's already been seasoned, and feel free to combine multiple starches. Rice, pasta, barley, corn, couscous, and oven roasted potatoes are all fair game. I don't use bread, however. I also try to mix starches that are about the same size -- penne and corscrew or barley, rice, and acine de pepe.
Protein, cooked: 1#, more or less. Seriously, don't stress or measure the amount. I've used everything from breakfast sausage to ends of deli meat to leftover taco mix. A little bacon, sausage, or pepperoni added to the cheese topping gives great flavor. Hard-boiled eggs work well. Canned, frozen, or baked beans are also great.
Vegetables: I don't use any (except corn, which is technically a grain, or thinly sliced tomatoes just under the cheese.) I have never been a fan of vegetables in casseroles or roasts, and I almost never have leftover veg. I always serve Petits Riens with a salad, too.
Sauce: 3-4 cups, freshly made. Marinara, bechamel, veloute, or even a simple stock gravy are all fair game. Toss in a few dried mushrooms or just spices -- the sauce will flavor the Petits Riens and enhance or cancel the other flavors in the leftovers. The freshly made sauce is what makes this dish special!
Cheese: 1-2 cups, whatever is on hand, optional. Again, don't buy cheese for this event. Use sliced American, cream cheese, shredded cheddar or mozzarella -- whatever you have lurking in the fridge. I've used string cheese or even an egg mixed into sour cream in a pinch. Avoid blue cheese or any other very strong cheeses.
Heat and stir together the starch and protein. Heat or make the sauce, and fold into the meat/starch mixture. Turn into a large casserole dish that has been lightly oiled. Top with cheese. Bake 25 minutes at 375 until the sauce is bubbly and the cheese starts to brown, Serve hot.
Tonight's Petits Riens was sauteed chicken breast slices, brown rice, barley, and stelline pasta in a wild mushroom cream sauce flavored with tarragon, marjoram, and nutmeg. I topped it with shredded Mexican cheese and crisp bacon. I served an apple fan on a bed of greens with homemade bleu cheese dressing and Portuguese Sweet Bread alongside the Petits Riens. The whole meal came together in under 45 minutes.
I'm making another Petits Riens for tomorrow's lunch with penne and corkscrew pasta, just under a pound of browned hamburg and leftover corn cut off the cob. I'll combine most of a jar of marinara with 1/2 carton of leftover sour cream. The whole Petits Riens will be topped with mozzarella and shaved parmesan, a handful of pepperoni slices cut into quarters, the end of a can of diced black olives, and a handful of chopped fresh basil from the garden.
The weather will be turning cool in another week or so, and we start school at the end of the month. Petits Riens helps me use up the end of quick-cooking summer ingredients as I restock the pantry and freezer for the heartier fall and winter meals.
Je t'aime plus qu'hier moins que demain,
Maman
P.S. April 2013 - We've discovered a FAVORITE new combo for a Mexican bake (pequeños nadas?). 4 cups cooked brown rice (cooked in chicken broth), 1 # cooked chicken chunks seasoned with chili powder, a pint of sour cream, a 4 oz can of diced green chiles, 2 tsp cumin, and a pound of corn roasted on an oiled pizza pan. Turn into an oiled 13 x 9 x 2" pan, and top with shredded Mexican cheese. Bake at 350 until bubbly and golden brown. Serve with fresh salsa.
Linked up for the Homestead Barn Hop
One of your favorite suppers growing up was Petits Riens ("Little Nothings"). I occasionally find myself with bits and bobs of ingredients and/or leftovers that all get cooked into a hearty casserole for a family-only meal. Although I typically season it with French herbs; Italian, Moroccan, Indian, Southwestern, or Chinese also work well. A simple green salad and a loaf of great bread turn Petits Riens into a meal.
Petits Riens
Starch, cooked: Up to 4 cups of any kind of cooked starch. Don't worry if it's already been seasoned, and feel free to combine multiple starches. Rice, pasta, barley, corn, couscous, and oven roasted potatoes are all fair game. I don't use bread, however. I also try to mix starches that are about the same size -- penne and corscrew or barley, rice, and acine de pepe.
Protein, cooked: 1#, more or less. Seriously, don't stress or measure the amount. I've used everything from breakfast sausage to ends of deli meat to leftover taco mix. A little bacon, sausage, or pepperoni added to the cheese topping gives great flavor. Hard-boiled eggs work well. Canned, frozen, or baked beans are also great.
Vegetables: I don't use any (except corn, which is technically a grain, or thinly sliced tomatoes just under the cheese.) I have never been a fan of vegetables in casseroles or roasts, and I almost never have leftover veg. I always serve Petits Riens with a salad, too.
Sauce: 3-4 cups, freshly made. Marinara, bechamel, veloute, or even a simple stock gravy are all fair game. Toss in a few dried mushrooms or just spices -- the sauce will flavor the Petits Riens and enhance or cancel the other flavors in the leftovers. The freshly made sauce is what makes this dish special!
Cheese: 1-2 cups, whatever is on hand, optional. Again, don't buy cheese for this event. Use sliced American, cream cheese, shredded cheddar or mozzarella -- whatever you have lurking in the fridge. I've used string cheese or even an egg mixed into sour cream in a pinch. Avoid blue cheese or any other very strong cheeses.
Heat and stir together the starch and protein. Heat or make the sauce, and fold into the meat/starch mixture. Turn into a large casserole dish that has been lightly oiled. Top with cheese. Bake 25 minutes at 375 until the sauce is bubbly and the cheese starts to brown, Serve hot.
Tonight's Petits Riens was sauteed chicken breast slices, brown rice, barley, and stelline pasta in a wild mushroom cream sauce flavored with tarragon, marjoram, and nutmeg. I topped it with shredded Mexican cheese and crisp bacon. I served an apple fan on a bed of greens with homemade bleu cheese dressing and Portuguese Sweet Bread alongside the Petits Riens. The whole meal came together in under 45 minutes.
I'm making another Petits Riens for tomorrow's lunch with penne and corkscrew pasta, just under a pound of browned hamburg and leftover corn cut off the cob. I'll combine most of a jar of marinara with 1/2 carton of leftover sour cream. The whole Petits Riens will be topped with mozzarella and shaved parmesan, a handful of pepperoni slices cut into quarters, the end of a can of diced black olives, and a handful of chopped fresh basil from the garden.
The weather will be turning cool in another week or so, and we start school at the end of the month. Petits Riens helps me use up the end of quick-cooking summer ingredients as I restock the pantry and freezer for the heartier fall and winter meals.
Je t'aime plus qu'hier moins que demain,
Maman
P.S. April 2013 - We've discovered a FAVORITE new combo for a Mexican bake (pequeños nadas?). 4 cups cooked brown rice (cooked in chicken broth), 1 # cooked chicken chunks seasoned with chili powder, a pint of sour cream, a 4 oz can of diced green chiles, 2 tsp cumin, and a pound of corn roasted on an oiled pizza pan. Turn into an oiled 13 x 9 x 2" pan, and top with shredded Mexican cheese. Bake at 350 until bubbly and golden brown. Serve with fresh salsa.
Linked up for the Homestead Barn Hop
11 February 2012
Duffins (Doughnut Muffins)
Dear Lissy,
The four of us have been working VERY hard in the afternoons to go through every room and hit a three point checklist:
Momma
The four of us have been working VERY hard in the afternoons to go through every room and hit a three point checklist:
- Remove, sort, and purge out anything we don't use or need. This includes reducing our furniture, books, belongings, and wardrobes substantially.
- Sort & containerize each room. This involves creating "centers" - self contained areas that reflect how we use them as well as insuring that we have a place for everything. We spend about 20 minutes a day "blitzing" and keeping these areas neat before beginning new projects.
- Taking care of minor maintenance projects. We've stripped wallpaper, replaced trim & caulking, stripped & resealed linoleum, installed hooks, tightened up doorknobs, oiled hinges, and replaced outlets. We still have a ton of projects that need Dad's expertise, but everything is looking spiffier.
Amidst all the afternoon hubbub, I'm still making everything from scratch for our meals. These little gems taste like a glazed cake doughnut and use only pantry ingredients. You and your brothers adore these muffins, but Dad and I get "carb coma" and have to enjoy them sparingly. The muffin recipe comes from our beloved Miss Pat, but the glaze is a recent addition.
Duffins
(Doughnut Muffins)
Doughnuts
from Miss Pat's recipe box
2 cups flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1/3 cup oil
3/4 cup sugar
1 egg
3/4 cup milk
Preheat oven to 350 degrees. Combine dry ingredients except sugar. In mixing bowl, beat oil, sugar and egg until light. Add milk alternately with dry ingredients. Scoop batter evenly into nine lined muffin cups. Reduce oven heat to 325 and bake for 25 minutes or until golden and pick inserted into top comes out clean. Remove to wire rack to cool. While muffins begin cooling, make glaze.
Glaze
from semisweetie.com
3 Tbsp. melted butter
1 cup confectioners' sugar
1 scant tsp. vanilla
2 Tbsp. hot water
Whisk ingredients together until very smooth. Dip muffin crowns in glaze, and allow to harden. Re-dip muffins after initial glaze has hardened. Store muffins in air-tight container when completely cooled.
We still have two full weeks of our 28 day house challenge left. I'll write you a little letter after we're all done about some important lessons we've all learned during this blitz.
Love you, Sweetie,
Momma
30 November 2011
Weeknight Supper: Chapel Hill Chicken
Dear Lissy,
I love how recipes bring to mind the person who shared them! Every time I make Chapel Hill Chicken, I think of and pray for my high school piano teacher. I wish I had this recipe in her handwriting, but it's still special in my heart. I particularly like this dish for casual entertaining because it looks like a simple, non-threatening crumb-coated chicken breast, but has a savory, cheesy flavor and a nice crunch. It can be sliced and fanned for presentation on the plate, or just left whole to pass family style.
I love how recipes bring to mind the person who shared them! Every time I make Chapel Hill Chicken, I think of and pray for my high school piano teacher. I wish I had this recipe in her handwriting, but it's still special in my heart. I particularly like this dish for casual entertaining because it looks like a simple, non-threatening crumb-coated chicken breast, but has a savory, cheesy flavor and a nice crunch. It can be sliced and fanned for presentation on the plate, or just left whole to pass family style. 16 March 2011
Daddy's Snackin' Cake
Dear Lissy,
This old-fashioned sponge cake has been a particular favorite of your Daddy's since we were first married. I usually serve it plain, but it's very good with fresh berries and a dollop of whipped cream or a drizzle of hot fudge. It has the soft, light texture of a mix cake and all the fresh buttery goodness of a cake made from scratch.
Dottie, a mentor from your toddler years, taught me the little trick of mixing equal parts of lemon, almond, and vanilla extracts to make a cake flavoring that is hard to identify but sublimely delicious. I've altered the recipe to include her "secret blend."
Hot Milk Snackin' Cake
4 fresh eggs
2 cups sugar
2-1/4 cups all-purpose flour
2-1/4 tsp. baking powder
1/2 tsp. almond extract
1/2 tsp. lemon extract
1/2 tsp. vanilla extract OR 1 tsp if using only vanilla
1-1/4 cups whole milk
10 Tbsp. butter
1 tsp. salt
In a mixing bowl, beat eggs at high speed until thick, about 5 minutes. Gradually add sugar, beating until mixture is light and fluffy. Combine flour and baking powder; add to batter with extracts and beat at low speed until smooth. Heat milk and butter just until butter melts, stirring occasionally. Add to batter, beating until combined. Pour into a greased 13 x 9 x 2 inch pan. Bake at 350 degrees F for 30-35 minutes or until cake tests done. Cool on a wire rack in pan.
Take care of your man!
Momma
P.S. In order to make the blog work properly, I've had to insert a photo with every letter. These are just stock "googled" photos that aren't under copyright. I expect by the time you're reading these letters a lot of them will be dead links. You aren't missing out on anything special from me...they're simply a graphic for a widget to grab onto.
This old-fashioned sponge cake has been a particular favorite of your Daddy's since we were first married. I usually serve it plain, but it's very good with fresh berries and a dollop of whipped cream or a drizzle of hot fudge. It has the soft, light texture of a mix cake and all the fresh buttery goodness of a cake made from scratch.
Dottie, a mentor from your toddler years, taught me the little trick of mixing equal parts of lemon, almond, and vanilla extracts to make a cake flavoring that is hard to identify but sublimely delicious. I've altered the recipe to include her "secret blend."
Hot Milk Snackin' Cake
4 fresh eggs
2 cups sugar
2-1/4 cups all-purpose flour
2-1/4 tsp. baking powder
1/2 tsp. almond extract
1/2 tsp. lemon extract
1/2 tsp. vanilla extract OR 1 tsp if using only vanilla
1-1/4 cups whole milk
10 Tbsp. butter
1 tsp. salt
In a mixing bowl, beat eggs at high speed until thick, about 5 minutes. Gradually add sugar, beating until mixture is light and fluffy. Combine flour and baking powder; add to batter with extracts and beat at low speed until smooth. Heat milk and butter just until butter melts, stirring occasionally. Add to batter, beating until combined. Pour into a greased 13 x 9 x 2 inch pan. Bake at 350 degrees F for 30-35 minutes or until cake tests done. Cool on a wire rack in pan.
Take care of your man!
Momma
P.S. In order to make the blog work properly, I've had to insert a photo with every letter. These are just stock "googled" photos that aren't under copyright. I expect by the time you're reading these letters a lot of them will be dead links. You aren't missing out on anything special from me...they're simply a graphic for a widget to grab onto.
07 March 2011
Frosty Drinks
Dear Lissy,
I try to do something a little special for each person's birthday supper that they're not expecting. For your birthday this year I surprised you with buttercream sodas, a family favorite.
Buttercream Soda
1 cup Cream Soda
1/2 cup French Vanilla Ice Cream
3 Tbsp Butterscotch Syrup
Cool Whip
Combine ingredients in a blender and blend at high speed until ice cream is completely incorporated, about 30 seconds. Pour into chilled glass and top with Cool Whip. Serve immediately.
This next simple recipe was my go-to the summer I was pregnant with Matt. It's also a great treat when your nursing someone with a fever and sore throat.
Chocolate Malted Milk Shakes
1 cup milk
1/4 cup Chocolate Malt Ovaltine powder
1 Fudgesicle, paper and stick removed (2 for an extra thick shake)
Combine ingredients in blender and blend at high speed until fudgesicle is completely incorporated, about 30 seconds. Pour into chilled glass and serve immediately.
Love you,
Mom
I try to do something a little special for each person's birthday supper that they're not expecting. For your birthday this year I surprised you with buttercream sodas, a family favorite.
Buttercream Soda
1 cup Cream Soda
1/2 cup French Vanilla Ice Cream
3 Tbsp Butterscotch Syrup
Cool Whip
Combine ingredients in a blender and blend at high speed until ice cream is completely incorporated, about 30 seconds. Pour into chilled glass and top with Cool Whip. Serve immediately.
This next simple recipe was my go-to the summer I was pregnant with Matt. It's also a great treat when your nursing someone with a fever and sore throat.
Chocolate Malted Milk Shakes
1 cup milk
1/4 cup Chocolate Malt Ovaltine powder
1 Fudgesicle, paper and stick removed (2 for an extra thick shake)
Combine ingredients in blender and blend at high speed until fudgesicle is completely incorporated, about 30 seconds. Pour into chilled glass and serve immediately.
Love you,
Mom
06 March 2011
"Irish for a Day" Soda Bread
Top o' the day to ya, Darlin'!
Well, it's that time of year again. We all wear green for the day, and I, with just enough Irish blood to give me pale skin and freckles, choke down our annual corned beef and cabbage dinner. Your father and brothers love this meal, which makes it worth the effort. The one redeeming feature of the March 17th meal for me is soda bread served with a less-than-healthy smear of Irish butter.
My recipe is far from authentic. If you've been lucky enough to land an Irish lad, dance a jig right over to Mrs. Leland's blog for a genuine, bona fide Irish loaf. "Irish for a Day" soda bread, while not technically Irish, features a flaky, buttery crust encasing a light-textured loaf with a sweet, creamy-moist crumb. Who could possibly resist?
I usually divide the recipe into two loaves and freeze one, but on St. Paddy's Day, only a giant golden loaf will suffice.
"Irish for a Day" Soda Bread
4 cups flour, reducing by 1/4 cup if you use half white whole wheat flour
1/4 cup sugar
1 tsp. baking soda
1 Tbsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup buttermilk
1 egg
Preheat oven to 375 degrees and line a baking sheet with parchment paper. Whisk together dry ingredients in a large bowl, and cut in butter. Stir in buttermilk and egg. Turn onto a lightly floured surface and knead just 6-8 turns. Form into a ball, and then flatten it slightly. If it is too thick in the center, it will not bake properly. Place on baking sheet, and use a serrated knife to cut a 1/2 inch deep "X" across the entire top. Brush with a mixture of:
1/4 cup buttermilk
1/4 cup melted butter
Place in center of oven, and bake 45-50 minutes until loaf is golden brown and pick inserted in the center comes clean. Continue to brush with the remaining buttermilk/butter mixture throughout baking. If the loaf is getting browned before the center is done, tent with foil. Cool on a wire rack for at least 20 minutes before slicing and eating. Be sure to call it a bonnet, not a loaf!
Traditions -- from first snow donuts to family fun night -- are an integral part of creating family unity and a sense of belonging. Food accompanies many of these traditions, strengthening their impact by appealing to the five senses. As a mom, you are often the one responsible for creating and upholding the traditions that your children expect. Don't neglect or despise them: they are the stuff memories are made of.
If God has chosen a different path than marriage and motherhood for your life, holidays are the ideal time to bless those with whom you serve. Bring a loaf of soda bread and some Irish honey butter to your workplace, host an Irish night at your home for the teens in your church, or set up up an Irish feast for a young couple in your home and go to their house to babysit their kids while they enjoy the alone time. Pray and ask God who you can bless, and use the "excuse" of a holiday to brighten and encourage another person's heart. Part of being a blessing is learning to receive the hospitality and love of others, too. If you're invited to another Christian's home for St. Paddy's Day go join in the fun, even if it doesn't fit perfectly with your schedule.
I be lovin' ya, sweet colleen,
Momma
P.S. You can fold in a cup of raisins if you like, but the Page men give me a hard time about dead flies in their baked goods every time I add them, so I've learned to leave them out.
Well, it's that time of year again. We all wear green for the day, and I, with just enough Irish blood to give me pale skin and freckles, choke down our annual corned beef and cabbage dinner. Your father and brothers love this meal, which makes it worth the effort. The one redeeming feature of the March 17th meal for me is soda bread served with a less-than-healthy smear of Irish butter.
My recipe is far from authentic. If you've been lucky enough to land an Irish lad, dance a jig right over to Mrs. Leland's blog for a genuine, bona fide Irish loaf. "Irish for a Day" soda bread, while not technically Irish, features a flaky, buttery crust encasing a light-textured loaf with a sweet, creamy-moist crumb. Who could possibly resist?
I usually divide the recipe into two loaves and freeze one, but on St. Paddy's Day, only a giant golden loaf will suffice.
"Irish for a Day" Soda Bread
4 cups flour, reducing by 1/4 cup if you use half white whole wheat flour
1/4 cup sugar
1 tsp. baking soda
1 Tbsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup buttermilk
1 egg
Preheat oven to 375 degrees and line a baking sheet with parchment paper. Whisk together dry ingredients in a large bowl, and cut in butter. Stir in buttermilk and egg. Turn onto a lightly floured surface and knead just 6-8 turns. Form into a ball, and then flatten it slightly. If it is too thick in the center, it will not bake properly. Place on baking sheet, and use a serrated knife to cut a 1/2 inch deep "X" across the entire top. Brush with a mixture of:
1/4 cup buttermilk
1/4 cup melted butter
Place in center of oven, and bake 45-50 minutes until loaf is golden brown and pick inserted in the center comes clean. Continue to brush with the remaining buttermilk/butter mixture throughout baking. If the loaf is getting browned before the center is done, tent with foil. Cool on a wire rack for at least 20 minutes before slicing and eating. Be sure to call it a bonnet, not a loaf!
Traditions -- from first snow donuts to family fun night -- are an integral part of creating family unity and a sense of belonging. Food accompanies many of these traditions, strengthening their impact by appealing to the five senses. As a mom, you are often the one responsible for creating and upholding the traditions that your children expect. Don't neglect or despise them: they are the stuff memories are made of.
If God has chosen a different path than marriage and motherhood for your life, holidays are the ideal time to bless those with whom you serve. Bring a loaf of soda bread and some Irish honey butter to your workplace, host an Irish night at your home for the teens in your church, or set up up an Irish feast for a young couple in your home and go to their house to babysit their kids while they enjoy the alone time. Pray and ask God who you can bless, and use the "excuse" of a holiday to brighten and encourage another person's heart. Part of being a blessing is learning to receive the hospitality and love of others, too. If you're invited to another Christian's home for St. Paddy's Day go join in the fun, even if it doesn't fit perfectly with your schedule.
I be lovin' ya, sweet colleen,
Momma
P.S. You can fold in a cup of raisins if you like, but the Page men give me a hard time about dead flies in their baked goods every time I add them, so I've learned to leave them out.
03 March 2011
Itza Meatball!
Hi, Baby!
I finally "manned up" as your Daddy would say and went for a long walk with Harley. They keep the cemetery well-plowed, and we had it all to ourselves. The snow is almost four feet deep up on the hill, but the temperatures are flirting with the 40's this afternoon because of the sunshine. The crisp air and much needed exercise cleared my thoughts and lifted my mood considerably. Harley is sacked out in front of the stove and looking like he just ran the Iditarod...such a funny dog!
I'm sending you a recipe my home ec teacher had us copy out in high school, Leadership Conference Meatballs. The sauce is from my friend Fran who is passionate about authentic Italian cuisine. She wouldn't approve of the meatballs at all: they're sturdy enough for a sub sandwich (which is how they're served at NELC) or a crockpot recipe, and you can make literally hundreds of them in a couple of hours if you use a #50 cookie scoop.
Fran's sauce
Good quality cold-pressed olive oil
1 medium yellow onion (use 1 large if doubling recipe)
2 cloves garlic minced, or more to taste.
Preheat stock pot over medium heat. Pour in enough olive oil to coat bottom of pan. Chop onion coarsely and fry over medium heat in oil. When translucent, add garlic. Do not allow onion or garlic to brown.
1/4 cup chopped fresh parsley
Add and fry for 1 minute until the aroma releases
1 (28 oz) can ground peeled Pastene "kitchen ready" tomatoes
DO NOT USE ANY OTHER BRAND
1/2 can water
8-10 leaves fresh basil, minced
1 shake oregano (I substitute marjoram since we hate oregano)
Add and bring to a boil. Add meatballs if desired, and reduce to simmer for 90 minutes. Add salt and pepper to taste before serving.
Mom's note: I add 2 Tbsp sugar along with the other spices. Don't tell Fran!!!!
Leadership Conference Meatballs
1-1/2 lbs. lean ground beef
2 Tbsp dried onion
3/4 cup flavored bread crumbs (I like Pastene Whole Wheat Italian Crumbs with Romano)
1 Tbsp chopped parsley
1 tsp. salt
1/4 tsp pepper
1 tsp Worcestershire
1 egg
1/2 cup milk
Sauce
Preheat oven to 400 degrees and lightly oil a cookie sheet. Mix all ingredients except sauce and shape into golf ball sized balls. Place meatballs on cookie sheet and bake 20-25 minutes, shaking pan halfway through to brown meatballs on the other side. Drop meatballs into simmering sauce and poach until they are cooked completely through.
These meatballs also work wonderfully for fancy event buffets. Corral several nice looking crockpots or use a chafing pan. Be sure to put frilled picks out if there is no cutlery. You can fit up to 1-1/2 recipes of these meatballs into each recipe of sauce.
Cocktail Meatballs
Baked meatballs, 1" diameter
1 can cranberry sauce
1 cup cranberry juice cocktail
1 cup sugar
1 tsp. dry mustard
1 tsp ground cloves
1 Tbsp. Worcestershire sauce
Whisk together cranberry sauce, juice, sugar, dry mustard, cloves, and Worcestershire. Place meatballs in crockpot and pour cranberry mixture over top. Heat on low for 3-4 hours and hold warm until needed. I always think of Grandpa Rhodes when I make these. He must have eaten a pound of them at his granddaughter's wedding and kept winking at me and saying: "My, those are tasty little rigs! Don't tell on me."
My time is short today. Both of your brothers have influenza, and Matt is struggling with his asthma. We had to make a run to the clinic so he could start a round of prednisone. Hopefully this is the worst of it.
Amore!
Momma
I finally "manned up" as your Daddy would say and went for a long walk with Harley. They keep the cemetery well-plowed, and we had it all to ourselves. The snow is almost four feet deep up on the hill, but the temperatures are flirting with the 40's this afternoon because of the sunshine. The crisp air and much needed exercise cleared my thoughts and lifted my mood considerably. Harley is sacked out in front of the stove and looking like he just ran the Iditarod...such a funny dog!
I'm sending you a recipe my home ec teacher had us copy out in high school, Leadership Conference Meatballs. The sauce is from my friend Fran who is passionate about authentic Italian cuisine. She wouldn't approve of the meatballs at all: they're sturdy enough for a sub sandwich (which is how they're served at NELC) or a crockpot recipe, and you can make literally hundreds of them in a couple of hours if you use a #50 cookie scoop.
Fran's sauce
Good quality cold-pressed olive oil
1 medium yellow onion (use 1 large if doubling recipe)
2 cloves garlic minced, or more to taste.
Preheat stock pot over medium heat. Pour in enough olive oil to coat bottom of pan. Chop onion coarsely and fry over medium heat in oil. When translucent, add garlic. Do not allow onion or garlic to brown.
1/4 cup chopped fresh parsley
Add and fry for 1 minute until the aroma releases
1 (28 oz) can ground peeled Pastene "kitchen ready" tomatoes
DO NOT USE ANY OTHER BRAND
1/2 can water
8-10 leaves fresh basil, minced
1 shake oregano (I substitute marjoram since we hate oregano)
Add and bring to a boil. Add meatballs if desired, and reduce to simmer for 90 minutes. Add salt and pepper to taste before serving.
Mom's note: I add 2 Tbsp sugar along with the other spices. Don't tell Fran!!!!
Leadership Conference Meatballs
1-1/2 lbs. lean ground beef
2 Tbsp dried onion
3/4 cup flavored bread crumbs (I like Pastene Whole Wheat Italian Crumbs with Romano)
1 Tbsp chopped parsley
1 tsp. salt
1/4 tsp pepper
1 tsp Worcestershire
1 egg
1/2 cup milk
Sauce
Preheat oven to 400 degrees and lightly oil a cookie sheet. Mix all ingredients except sauce and shape into golf ball sized balls. Place meatballs on cookie sheet and bake 20-25 minutes, shaking pan halfway through to brown meatballs on the other side. Drop meatballs into simmering sauce and poach until they are cooked completely through.
These meatballs also work wonderfully for fancy event buffets. Corral several nice looking crockpots or use a chafing pan. Be sure to put frilled picks out if there is no cutlery. You can fit up to 1-1/2 recipes of these meatballs into each recipe of sauce.
Cocktail Meatballs
Baked meatballs, 1" diameter
1 can cranberry sauce
1 cup cranberry juice cocktail
1 cup sugar
1 tsp. dry mustard
1 tsp ground cloves
1 Tbsp. Worcestershire sauce
Whisk together cranberry sauce, juice, sugar, dry mustard, cloves, and Worcestershire. Place meatballs in crockpot and pour cranberry mixture over top. Heat on low for 3-4 hours and hold warm until needed. I always think of Grandpa Rhodes when I make these. He must have eaten a pound of them at his granddaughter's wedding and kept winking at me and saying: "My, those are tasty little rigs! Don't tell on me."
My time is short today. Both of your brothers have influenza, and Matt is struggling with his asthma. We had to make a run to the clinic so he could start a round of prednisone. Hopefully this is the worst of it.
Amore!
Momma
12 February 2011
Crockpot Sweet Chili
Dear Fliss,
This is one of my favorite meals for busy or church days. I like it best served over rice or a baked potato, but the rest of the family enjoys it plain. I usually serve it with cornbread muffins and a salad.
Crockpot Sweet Chili
Serves 6-8
at least 1# leftover cooked meat (roast, pulled pork, meatloaf, taco meat, meatballs, hamburgers, or any combo thereof), broken or pulled into small pieces.
1/2 tsp minced garlic
1 envelope Lipton Beefy Onion Soup mix
1 (28 oz) can Pastene ground tomatoes
2 (28 oz cans) baked beans, or 1-1/2 quarts homemade baked beans
1 Tbsp vinegar
3 Tbsp brown sugar
1 Tbsp ancho chile powder, optional
1-2 tsp chipotle chile powder, optional
Pop it all in the crockpot until hot and bubbly, about 4 hours on low. Move to the warm setting until ready to eat. Serve with shredded cheese, sour cream, and saltines or oyster crackers.
Love ya, Hot Stuff!
Mom
This is one of my favorite meals for busy or church days. I like it best served over rice or a baked potato, but the rest of the family enjoys it plain. I usually serve it with cornbread muffins and a salad.
Crockpot Sweet Chili
Serves 6-8
at least 1# leftover cooked meat (roast, pulled pork, meatloaf, taco meat, meatballs, hamburgers, or any combo thereof), broken or pulled into small pieces.
1/2 tsp minced garlic
1 envelope Lipton Beefy Onion Soup mix
1 (28 oz) can Pastene ground tomatoes
2 (28 oz cans) baked beans, or 1-1/2 quarts homemade baked beans
1 Tbsp vinegar
3 Tbsp brown sugar
1 Tbsp ancho chile powder, optional
1-2 tsp chipotle chile powder, optional
Pop it all in the crockpot until hot and bubbly, about 4 hours on low. Move to the warm setting until ready to eat. Serve with shredded cheese, sour cream, and saltines or oyster crackers.
Love ya, Hot Stuff!
Mom
08 February 2011
Redwall Candied Walnuts
Dear Lissy,
It's almost Valentine's Day, and I usually make your dad a box of candies as a gift. These candied nuts were a recipe my step-grandmother, Martha Cline Mundy, shared with me. Daddy is especially fond of these, and I plan to fill a drawstring ditty bag of them for his 40th birthday winter camping trip next month. They probably won't last that long, but the recipe is so simple a refill is no problem!
"From a small bag slung about his neck he selected a candied nut; not one of the big, smooth ones, but a small wrinkled nut that had lots of sugar in the cracks. Chibb liked them better that way."
Candied Walnuts
1 cup sugar
1 tsp grated orange rind (I use McCormick's, but fresh works, too)
1/4 tsp salt
6 Tbsp. milk
1 lb walnut halves
1 tsp vanilla
Combine sugar, salt, orange rind, and milk in a heavy medium saucepan. Cook, stirring frequently, until candy thermometer registers soft ball stage (234 degrees F) or until a teaspoon full of glaze dripped in a saucer of cold water forms a taffy-consistency ball when rolled.
Remove from heat and add vanilla and walnuts. Stir until grainy, and then turn out all at once onto waxed paper.
Dad especially likes the nuts that clump together, so I don't spread them out too much.
Nuts about you!
Mom
It's almost Valentine's Day, and I usually make your dad a box of candies as a gift. These candied nuts were a recipe my step-grandmother, Martha Cline Mundy, shared with me. Daddy is especially fond of these, and I plan to fill a drawstring ditty bag of them for his 40th birthday winter camping trip next month. They probably won't last that long, but the recipe is so simple a refill is no problem!
"From a small bag slung about his neck he selected a candied nut; not one of the big, smooth ones, but a small wrinkled nut that had lots of sugar in the cracks. Chibb liked them better that way."Mossflower, p. 105
Candied Walnuts
1 cup sugar
1 tsp grated orange rind (I use McCormick's, but fresh works, too)
1/4 tsp salt
6 Tbsp. milk
1 lb walnut halves
1 tsp vanilla
Combine sugar, salt, orange rind, and milk in a heavy medium saucepan. Cook, stirring frequently, until candy thermometer registers soft ball stage (234 degrees F) or until a teaspoon full of glaze dripped in a saucer of cold water forms a taffy-consistency ball when rolled.
Remove from heat and add vanilla and walnuts. Stir until grainy, and then turn out all at once onto waxed paper.
Dad especially likes the nuts that clump together, so I don't spread them out too much.
Nuts about you!
Mom
04 February 2011
Crustless Quiche
Dear Lissy,
Today was filled right to the brim. I have just a few minutes before bed, so I've decided to send you the recipe for crustless quiche. This has been a favorite of yours for a long time. It makes a quick and easy Saturday brunch along with muffins and fresh fruit. I use what I have on hand, so I've tried to include the most common variations.
Crustless Quiche
8 slices
Line a well-greased 9" pie plate with:
12 oz bacon, fried crisp or 8 oz shredded cooked ham or about 3/4 cup cooked veggies (spinach, mushrooms, broccoli...swiss chard is my favorite) You can also mix meat and veggies.
4 oz. shredded cheese (Gruyere or the bags of pre-shredded 4 cheese Mexican blend both work well, but straight cheddar is too greasy. I've even melted cream cheese and whisked it into the egg mix below in a pinch.)
Whisk together well, and pour over meat and cheese:
4 Eggs
1/4 cup finely chopped onion or 1 Tbsp. onion powder or 2 Tbsp of Knorr's Leek soup mix
1 tsp. salt (omit if using Knorr's)
1/2 cup flour, reduce to 1/3 cup if using whole wheat
1-1/2 cups light cream or 1 can of evaporated milk + 1 Tbsp melted butter
Bake at 350 for 30-35 minutes. Let stand 5-10 minutes before slicing. Serve hot or room temperature.
My favorite is bacon, swiss chard, gruyere, Knorr's Leek soup mix, and the evaporated milk.
Dad likes broccoli and ham or chicken with the 4 cheese blend, Knorr's, and cream.
As children, none of you cared for veggies in this quiche. If you're serving kids, bacon and cheese with onion powder is usually a safe choice.
May the Lord watch and keep you, my love,
Momma
Today was filled right to the brim. I have just a few minutes before bed, so I've decided to send you the recipe for crustless quiche. This has been a favorite of yours for a long time. It makes a quick and easy Saturday brunch along with muffins and fresh fruit. I use what I have on hand, so I've tried to include the most common variations.
Crustless Quiche
8 slices
Line a well-greased 9" pie plate with:
12 oz bacon, fried crisp or 8 oz shredded cooked ham or about 3/4 cup cooked veggies (spinach, mushrooms, broccoli...swiss chard is my favorite) You can also mix meat and veggies.
4 oz. shredded cheese (Gruyere or the bags of pre-shredded 4 cheese Mexican blend both work well, but straight cheddar is too greasy. I've even melted cream cheese and whisked it into the egg mix below in a pinch.)
Whisk together well, and pour over meat and cheese:
4 Eggs
1/4 cup finely chopped onion or 1 Tbsp. onion powder or 2 Tbsp of Knorr's Leek soup mix
1 tsp. salt (omit if using Knorr's)
1/2 cup flour, reduce to 1/3 cup if using whole wheat
1-1/2 cups light cream or 1 can of evaporated milk + 1 Tbsp melted butter
Bake at 350 for 30-35 minutes. Let stand 5-10 minutes before slicing. Serve hot or room temperature.
My favorite is bacon, swiss chard, gruyere, Knorr's Leek soup mix, and the evaporated milk.
Dad likes broccoli and ham or chicken with the 4 cheese blend, Knorr's, and cream.
As children, none of you cared for veggies in this quiche. If you're serving kids, bacon and cheese with onion powder is usually a safe choice.
May the Lord watch and keep you, my love,
Momma
01 February 2011
Vermont Chicken and Biscuits
Dear Lissy,
It's barely above zero and snowing hard, so tonight seems the perfect evening for the King Arthur Flour Chicken and Biscuits supper. This has been a family favorite for years, and is probably the dinner most requested for birthdays. Dad likes a side dish of peas and carrots to stir in, I prefer a green salad to cut the creamy richness.
This is the dish I bring in for new mommas, grieving families, and even chemo patients. It's New England comfort food at it's very best, and even tiny children love it. If you're bringing it in to a friend, remember to use a disposable pan. They don't need the extra trouble of clean-up when their lives are already topsy-turvy. I like to give disposable plates and cutlery, too, a little extra touch I learned from my first boss. A fresh or frozen fruit salad makes a nice side dish and is gentle on the tummy.
Don't be put off by the fact you start with a whole chicken. If you poach the chicken the night before, dinner still goes together in under 45 minutes. The recipe has three parts: poaching the chicken and reducing the stock, pulling the meat and making the sauce, and mixing the biscuit topping. You'll probably remember that I spread the biscuit dough on like a cobbler at home rather than scooping individual biscuits.
CHICKEN
It's barely above zero and snowing hard, so tonight seems the perfect evening for the King Arthur Flour Chicken and Biscuits supper. This has been a family favorite for years, and is probably the dinner most requested for birthdays. Dad likes a side dish of peas and carrots to stir in, I prefer a green salad to cut the creamy richness.
This is the dish I bring in for new mommas, grieving families, and even chemo patients. It's New England comfort food at it's very best, and even tiny children love it. If you're bringing it in to a friend, remember to use a disposable pan. They don't need the extra trouble of clean-up when their lives are already topsy-turvy. I like to give disposable plates and cutlery, too, a little extra touch I learned from my first boss. A fresh or frozen fruit salad makes a nice side dish and is gentle on the tummy.
Don't be put off by the fact you start with a whole chicken. If you poach the chicken the night before, dinner still goes together in under 45 minutes. The recipe has three parts: poaching the chicken and reducing the stock, pulling the meat and making the sauce, and mixing the biscuit topping. You'll probably remember that I spread the biscuit dough on like a cobbler at home rather than scooping individual biscuits.
 |
| Chicken and Biscuits, cobbler-style |
one 5-pound roasting chicken, or 5 pounds of chicken parts, including light and dark meat*
1 large onion, cut in chunks
2 large carrots, cut in chunks
5 sprigs fresh parsley
1/2 teaspoon thyme
1 quart water
SAUCE
4 tablespoons (2 ounces) chicken fat (reserved from poaching liquid, above)
2 tablespoons (1 ounce) butter
6 tablespoons 1 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3 1/2 cups chicken stock (prepared from poaching liquid, above)
BISCUITS
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (3 1/4 ounces) shortening or reserved chicken fat, it there's enough
1 large egg
2/3 cup (5 3/4 ounces) milk
1 large onion, cut in chunks
2 large carrots, cut in chunks
5 sprigs fresh parsley
1/2 teaspoon thyme
1 quart water
SAUCE
4 tablespoons (2 ounces) chicken fat (reserved from poaching liquid, above)
2 tablespoons (1 ounce) butter
6 tablespoons 1 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3 1/2 cups chicken stock (prepared from poaching liquid, above)
BISCUITS
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (3 1/4 ounces) shortening or reserved chicken fat, it there's enough
1 large egg
2/3 cup (5 3/4 ounces) milk
*If you decide to use leftover cooked turkey or chicken, you'll need 2 to 2 1/4 pounds of boneless, skinless meat, which is between 6 and 7 cups of meat.
FILLING: Place the chicken (or chicken parts), onion, carrots, parsley, thyme and salt in a deep stock pot. Add the water; it should almost cover the chicken (if it doesn't, add more). Bring the water to a boil, reduce the heat to low, and cover. Simmer the chicken and vegetables for about 1 1/4 hours (for a whole chicken) or 45 minutes to 1 hour (for chicken parts), till chicken is cooked through.
Remove the chicken and vegetables, discarding the vegetables and spreading the chicken on a platter to cool. Boil the stock till it's reduced to 2 1/2 cups; this will take about 45 minutes. If after 45 minutes there's more than 2 1/2 cups of stock remaining, simply measure out 2 1/2 cups, and save (or discard, or pour on your dog's food) the rest. Alternatively, you can use 20 ounces of canned chicken broth, about 1 1/2 cans.
SAUCE: Skim the fat off the top of the stock, reserving 4 tablespoons and discarding the rest. Place the 4 tablespoons of fat in a saucepan with 2 tablespoons of butter, and heat over medium heat till butter is melted. Add 6 tablespoons of flour, and stir to combine. Gradually pour in the 3 1/2 cups stock, whisking constantly. Cook and stir the sauce over medium heat till it comes to a boil, then reduce the heat and simmer it for 5 minutes.
While the sauce is simmering, remove the skin and bones from the chicken, and tear it into 1-inch pieces. When the sauce is ready, stir in the chicken and 1/4 teaspoon salt. Add ground black pepper and additional salt to taste.
Spoon the chicken into an 8 x 12-inch (or similar size) casserole dish; the dish should hold 2 to 3 quarts, and should be wide rather than deep, in order for the biscuits to fit on top
BISCUITS: In a mixing bowl, combine the flour, sugar, baking powder and salt. Using a pastry blender, your fingers, or an electric mixer, cut in the shortening till the mixture is crumbly. Whisk together the egg and milk, and stir into the dry ingredients, mixing just till fully combined. The dough will be very wet and sticky.
ASSEMBLY: Preheat the oven to 450°F. Using a spoon or cookie (or ice cream) scoop, drop the batter in golf ball-sized rounds onto the chicken, spacing them evenly and leaving a bit of room in between for expansion. Place the chicken and biscuits in the oven, and bake for 15 to 18 minutes, or until the biscuits are golden brown. Remove from the oven and serve hot or warm.Yield: 8 to 12 servings, depending on the appetites involved.
FILLING: Place the chicken (or chicken parts), onion, carrots, parsley, thyme and salt in a deep stock pot. Add the water; it should almost cover the chicken (if it doesn't, add more). Bring the water to a boil, reduce the heat to low, and cover. Simmer the chicken and vegetables for about 1 1/4 hours (for a whole chicken) or 45 minutes to 1 hour (for chicken parts), till chicken is cooked through.
Remove the chicken and vegetables, discarding the vegetables and spreading the chicken on a platter to cool. Boil the stock till it's reduced to 2 1/2 cups; this will take about 45 minutes. If after 45 minutes there's more than 2 1/2 cups of stock remaining, simply measure out 2 1/2 cups, and save (or discard, or pour on your dog's food) the rest. Alternatively, you can use 20 ounces of canned chicken broth, about 1 1/2 cans.
SAUCE: Skim the fat off the top of the stock, reserving 4 tablespoons and discarding the rest. Place the 4 tablespoons of fat in a saucepan with 2 tablespoons of butter, and heat over medium heat till butter is melted. Add 6 tablespoons of flour, and stir to combine. Gradually pour in the 3 1/2 cups stock, whisking constantly. Cook and stir the sauce over medium heat till it comes to a boil, then reduce the heat and simmer it for 5 minutes.
While the sauce is simmering, remove the skin and bones from the chicken, and tear it into 1-inch pieces. When the sauce is ready, stir in the chicken and 1/4 teaspoon salt. Add ground black pepper and additional salt to taste.
Spoon the chicken into an 8 x 12-inch (or similar size) casserole dish; the dish should hold 2 to 3 quarts, and should be wide rather than deep, in order for the biscuits to fit on top
BISCUITS: In a mixing bowl, combine the flour, sugar, baking powder and salt. Using a pastry blender, your fingers, or an electric mixer, cut in the shortening till the mixture is crumbly. Whisk together the egg and milk, and stir into the dry ingredients, mixing just till fully combined. The dough will be very wet and sticky.
ASSEMBLY: Preheat the oven to 450°F. Using a spoon or cookie (or ice cream) scoop, drop the batter in golf ball-sized rounds onto the chicken, spacing them evenly and leaving a bit of room in between for expansion. Place the chicken and biscuits in the oven, and bake for 15 to 18 minutes, or until the biscuits are golden brown. Remove from the oven and serve hot or warm.Yield: 8 to 12 servings, depending on the appetites involved.
Nutrition information per serving (1/12 of recipe, 181g): 413 cal, 24.9g fat, 25g protein, 18g complex carbohydrates, 1g sugar, 1g dietary fiber, 101mg cholesterol, 609mg sodium, 241mg potassium, 74RE vitamin A, 2mg iron, 152mg calcium, 216mg phosphorus.
Bless and be blessed,
Mom
30 January 2011
Speedy Gonzales Sunday Stew
Dear Lissy,
We've just finished another beautiful Lord's Day. Daddy preached on Joshua 1:8 tonight and I was convicted and challenged.
One of the hardest suppers to make is Sunday dinner. Everyone is tired and hungry when they get home from church, and it's nice to have supper ready to whisk on the table in just a few minutes' time. Of course, that means it has to be in the oven before you leave home, which can be a real challenge.
Enter Speedy Gonzales Sunday Stew. It goes together in just a few minutes the night before, and you pop it in the oven on Sunday morning and bake it while you're at church. I usually serve it with a salad and rolls, also made up on Saturday.
Speedy Gonzales Sunday Stew
Serves 6
2-3# beef round or chuck roast, cut into bite-sized chunks
8 large carrots, peeled and cut into chunks
8 medium-large red potatoes, scrubbed and cut into largish bite-sized chunks
1 envelope of Lipton Beefy Onion soup mix (You may want to use 2 envelopes if the beef roast is at or just over 3#)
1/4 cup tapioca pearls (not the pudding)
2 Tbsp brown sugar
2-1/2 cups V-8 Vegetable Juice
Place beef and vegetable chunks in a large roasting pan. Mix soup mix, tapioca, and brown sugar and pour over beef and veggies. Pour V-8 over all. Seal tightly with foil. Bake at 250 degrees for 5 hours. Serve hot. The tapioca pearls will thicken the broth so that the stew doesn't need any extra attention once it comes out of the oven.
Sunday is a hard day to serve your family. It's easy for selfishness to creep in and make us miserable. Having an easy lunch pre-made takes some of the pressure off of an otherwise overwhelming day.
Love,
Mom
We've just finished another beautiful Lord's Day. Daddy preached on Joshua 1:8 tonight and I was convicted and challenged.
One of the hardest suppers to make is Sunday dinner. Everyone is tired and hungry when they get home from church, and it's nice to have supper ready to whisk on the table in just a few minutes' time. Of course, that means it has to be in the oven before you leave home, which can be a real challenge.
Enter Speedy Gonzales Sunday Stew. It goes together in just a few minutes the night before, and you pop it in the oven on Sunday morning and bake it while you're at church. I usually serve it with a salad and rolls, also made up on Saturday.
Speedy Gonzales Sunday Stew
Serves 6
2-3# beef round or chuck roast, cut into bite-sized chunks
8 large carrots, peeled and cut into chunks
8 medium-large red potatoes, scrubbed and cut into largish bite-sized chunks
1 envelope of Lipton Beefy Onion soup mix (You may want to use 2 envelopes if the beef roast is at or just over 3#)
1/4 cup tapioca pearls (not the pudding)
2 Tbsp brown sugar
2-1/2 cups V-8 Vegetable Juice
Place beef and vegetable chunks in a large roasting pan. Mix soup mix, tapioca, and brown sugar and pour over beef and veggies. Pour V-8 over all. Seal tightly with foil. Bake at 250 degrees for 5 hours. Serve hot. The tapioca pearls will thicken the broth so that the stew doesn't need any extra attention once it comes out of the oven.
Sunday is a hard day to serve your family. It's easy for selfishness to creep in and make us miserable. Having an easy lunch pre-made takes some of the pressure off of an otherwise overwhelming day.
Love,
Mom
Subscribe to:
Posts (Atom)
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 United States License.