All About Me
I'm still here, just playing with my journals and thinking about what I can do tomorrow. Took a chicken from the freezer. I will oven bake it tomorrow.
Day to day, I'm working on my quilts. Need several for next fall's shows. As far as cooking is concerned, I do the most of it in my Micro-wave. Still love to read recipes and share what I believe is a bit unusual with you.
Keep on cooking, you cooking ladies out there. Give me a comment if you try a recipe, especially if you like it.
This Journal has been read times since its creation on January 20, 2006
Friday, July 18, 2008
Chocolate Cake
Sift together:
1 cup white sugar
1 1/2 cups flour
1 teaspoon baking soda
5 tablespoons cocoa
1 teaspoon salt
Beat Together:
1/2 cup corn oil
1 1/2 cups buttermilk
2 teaspoons vanilla extract
1 teaspoon red cake coloring.
Mix all together and bake 25 to 30 minutes at 350 Degrees. Makes an 8 s8 inch cake. at 350 degrees. Mix should be doubled for an 8 x 8 each plan. Recipe is doubled for oblong pan. and time should be longer as it takes longer to bake. Prick with toothpick in center. If it comes out clean it is done.
Here I am, at it again. Wouldn't you know it, got the recipe craze this morning. Have lots of new ones to insert but out of time this morning.
See you in the morning with those goodies you desire.
Bye for now!
Sunday, March 30, 2008
Am I crazy or what? I don't like to do a lot of cooking any more and at my soon to be 80 years old, why should I. I cooked and raised 5 children and a temporamental husband. Now I'm temperamental. In being so, I created a top of the stove casserole that is scrump-ti-delicious. I'll call it
STOVE TOP CHICKEN CASSEROLE
1 cut up chicken (the best there is with no artificial grow products fed to it.)
2 can creamed chicken soup (any brand will do)
1 box dressing mix (again any brand will do)
Place the cut up chicken skin side down in a cold, dry 6 quart dutch oven. Turn the heat to just hot enough to make the chicken sizzle when pan is heated. The chicken will provide it's own juices. Turn temperature of the burner to medium, cover and let cook, turning one or two times for approximately 30 minutes. Remove cover and pour the 2 cans of Cream of Chicken Soup over the chicken pieces. Replace cover and allow to cook until soup is just heated through. Remove cover and empty the box of dressing mix over the chicken and soup. Replace cover and simmer until dressing is damp. Chicken will be done, and after a little mixing, the dressing and soup makes a wonderful addition to the chicken. Tastes really good.
Judy's Beef/Barley Soup
Beef and Barley Soup with Mushrooms
(adapted from Food & Wine Soups and Stews)
2 Tbs olive oil (more if needed)
1 1/2 lbs stewing beef
1 lg onion (chopped)
2 sticks of celery (chopped-I used the tops and all)
3 cloves of garlic (chopped)
1/2 lb of shitake mushrooms (stemms removed and the cap diced)
1/2 lb dried wild mushrooms (rehydrated and chopped)
2/3 cup red wine
10 cups of water
2 tsp salt
1/2 quick cook barley
1 tsp savory
1/4 tsp white pepper
1 tsp beef base (I use better than bouillon)
1. In a large pot heat the oil over medium high heat. Add the meat and brown well. Add more oil if needed. Remove the meat.2. reduce the heat to medium low and add the celery, onions and garlic and stirring occasionally until the onions are translucent and soft. Increase the heat to medium and add the mushrooms. Cook for about 5 minutes. Add the red wine to deglaze the pan (scrape the bottom to loosen the brown bits).3. Return the beef to the pot. Add the water, salt and bring to a boil over medium high heat. Reduce the heat and cook barely simmering for about 30 minutes. Add the barley and the savory and cook until the barley is cooked.This was a really nice and fast soup.
We served to girls over some left over penne pasta that we had in the fridge and it was a great meal. I drank the leftover wine to help me get over not being able to bake a simple cake!!! I guess some things are just not meant to be!Written by virginiamyhousesubmitted by my friend Judy from S. C.
Soul Food, Anyone?
Black Eyed Peas
Prep: 30 mins
Cook: 1 hr.
Ready in: 1 hr., 30 mins
Serves: 12
Ingredients
2 1/2 c Black Eyed Peas
2 ea Ham Hocks
2 Leaves Bay
1 Lg Onions (Coarsley Chopped)
1 c Celery (Diced)
1/2 t Crushed Red Chile Flakes
1 pinch Salt & Pepper
2 T Green Bell Peppers (Diced Fine)
2 c Jasmine Rice Cooking Instructions
Wash and sort out your peas the night before, taking care to sort out any that float. soak.
Throw your hocks into a large saucepan, cover with water, bring to a boil, and simmer for about 30 minutes.
Then put in your peas, bay leaves, onion, and celery, pepper flakes. Green pepper, and any other seasonings you wish to add. Along with enough water to just cover the peas. You must be careful with green pepper, as it tends to take over the taste of any dish unless used in strict moderation. allow all this to simmer for about 2 hours. Stir every now and then, but take care not to pulverize your peas. If they begin breaking up before they are tender you are cooking them too fast.
About 30 minutes before you estimate the peas to be done, boil your rice. your favorite method.
When your peas are nice and tender but not broken up. Your dish is done. Your mixture should have a creamy texture.Written by virginiamyhouse
Prep: 30 mins
Cook: 1 hr.
Ready in: 1 hr., 30 mins
Serves: 12
Ingredients
2 1/2 c Black Eyed Peas
2 ea Ham Hocks
2 Leaves Bay
1 Lg Onions (Coarsley Chopped)
1 c Celery (Diced)
1/2 t Crushed Red Chile Flakes
1 pinch Salt & Pepper
2 T Green Bell Peppers (Diced Fine)
2 c Jasmine Rice Cooking Instructions
Wash and sort out your peas the night before, taking care to sort out any that float. soak.
Throw your hocks into a large saucepan, cover with water, bring to a boil, and simmer for about 30 minutes.
Then put in your peas, bay leaves, onion, and celery, pepper flakes. Green pepper, and any other seasonings you wish to add. Along with enough water to just cover the peas. You must be careful with green pepper, as it tends to take over the taste of any dish unless used in strict moderation. allow all this to simmer for about 2 hours. Stir every now and then, but take care not to pulverize your peas. If they begin breaking up before they are tender you are cooking them too fast.
About 30 minutes before you estimate the peas to be done, boil your rice. your favorite method.
When your peas are nice and tender but not broken up. Your dish is done. Your mixture should have a creamy texture.Written by virginiamyhouse
BACON 'N CHEESE PIE
1 unbaked 9 inch pie crust, chilled.
1/2 lb. swiss cheese (I use mild cheddar)
8 slices bacon, cooked
4 eggs
1 3/4 cups milk
1 teaspoon chives (optionsl) (I use mild shredded onions)
1/2 teaspoon salt (On a salt restricted diet? Leave salt out, substitute 1/4 teaspoon ground garlic)
1/4 teaspoon pepper (I can't tolerate pepper in my food, so eleminate pepper altogether)
Preheat over to 400 degrees F. Place a piece of aluminum foil over pie crust in pan and fill with dry beans to weight down pastry and prevent it from puffing as it bakes. Bake at 400 degrees F. for 20 minutes. Remove foil and beans.
Place shredded cheese in mixing bowl. Add chopped bacon and eggs. Add the other ingredients to cheese mixture. Stir to blend thoroughly. Pour over hot, partially baked pie crust. Sprinkle with nutmeg. Put in oven and bake at 400 degrees F for 30-35 minutes or until knife inserted in center comes out clean. Let cool 10 minutes before serving.
I also add 1 chopped green pepper. Gives a delicious flavor.
Enjoy!
Copy Cat Recipes
What better way is there to enjoy it than to cook or bake some of your favorite takeout treats? Think of how much money you will save by whipping up these lovely recipes instead of paying out all the big bucks to the fast-food chains. So, here it is: the top 10 secret recipes!
1. McDonald’s Big Mac
Sauce
1/4 cup Miracle Whip1/4 cup mayonnaise2 tablespoons french salad dressing1/2 tablespoon sweet relish2 teaspooons dill pickle relish1 teaspoon sugar1 teaspoon dried, minced onion1 teaspoon white vinegar1 teaspoon ketchup1/8 teaspoon salt
The Rest
1 regular sized sesame seed bun1 regular sized plain bun2 beef patties (2 ounces each flattened to bun size)2 tablespoons Big Mac sauce2 teaspoons reconstituted onions1 slice real American cheese2 hamburger pickle slices1/4 cup shredded lettuce
To make the sauce, mix together all the ingredients about one hour before using.
To assemble:
Discard the crown half of the regular bun, retaining the heel. Toast both sides of the heel and the “inner” sides of the sesame bun. Cook the two-all-beef-patties just like regular burgers. After the bun parts are toasted, put 1 tablespoon of sauce on each of the heels (toasted side). Then add 1/8 cup shredded lettuce to each. On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra “heel”, the middle bun, place two pickle slices on top of the lettuce. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top.
2. KFC Coleslaw
8 cups finely diced cabbage (about 1 head)1/4 cup diced carrots2 tablespoons minced onions1/3 cup granulated sugar1/2 teaspoon salt1/8 teaspoon pepper1/4 cup milk1/2 cup mayonnaise1/4 cup buttermilk1 1/2 tablespoons white vinegar2 1/2 tablespoons lemon juice
1. Cabbage and carrots must be finely diced.2. Pour cabbage and carrot mixture into large bowl and stir in minced onions.3. Using regular blade on food processor process remaining ingredients until smooth.4. Pour over vegetable mixture and mix thoroughly.5. Cover bowl and refrigerate several hours or overnight before serving.
3. KFC Chicken
4 chicken leg quarters3/4 cup flour1 tablespoon salt1 tablespoon pepper2 teaspoons MSG1 1/2 teaspoons paprika
1. Preheat oven to 375 degrees Fahrenheit.2. Cut chicken into 8 pieces(4 legs and 4 thighs).3. In a zip lock bag mix all dry ingredients.4. Moisten chicken.5. Put one or two pieces of chicken at a time into the bag and shake well.6. Then put chicken pieces on an oiled pan. Use Canola or Peanut oil so your chicken will not stick.7. Bake approximately 40-50 minutes until chicken is done. Half way through baking spoon oil from pan on chicken to brown properly.
So much for the secrets herbs and spices!
4. Coca-Cola
1. Mix 2,400 grams of sugar with just enough water to dissolve (high-fructose corn syrup may be substituted for half the sugar).2. Add 37 grams of caramel, 3.1 grams of caffeine, and 11 grams of phosphoric acid.3. Extract the cocaine from 1.1 grams of coca leaf (Truxillo growth of coca preferred) with toluol; dry the cocaine extract.4. Soak the coca leaves and kola nuts (both finely powdered; 0.37 gram of kola nuts) in 22 grams of 20 percent alcohol.5. California white wine fortified to 20 percent strength was used as the soaking solution circa 1909, but Coca-Cola may have switched to a simple water/alcohol mixture.6. After soaking, discard the coca and kola and add the liquid to the syrup.7. Add 30 grams of lime juice (a former ingredient, evidently, that Coca-Cola now denies) or a substitute such as a water solution of citric acid and sodium citrate at lime-juice strength.8. Mix together 0.88 gram of lemon oil, 0.47 gram of orange oil, 0.20 gram of cassia (Chinese cinnamon) oil. 0.07 gram of nutmeg oil, and, if desired, traces of coriander, lavender, and neroli oils, and add to 4.9 grams of 95 percent alcohol.9. Shake.10. Add 2.7 grams of water to the alcohol/oil mixture and let stand for twenty-four hours at about 60 °F (15.5 °C). A cloudy layer will separate.11. Take off the clear part of the liquid only and add the syrup.12. Add 19 grams of glycerine (from vegetable source, not hog fat, so the drink can be sold to Jews and Muslims who observe their respective religion’s dietary restrictions) and 1.5 grams of vanilla extract.13. Add water (treated with chlorine) to make 1 gallon of syrup.
5. Heinz Ketchup
1 (6 ounce) can tomato paste with garlic1/2 cup light corn syrup1/4 cup white vinegar1/4 cup white balsamic vinegar1/4 cup water1 tablespoon sugar1 teaspoon salt1/4 teaspoon onion powder
1. Combine all ingredients in a medium saucepan over medium heat.2. Stir and bring to a boil, reduce heat and simmer for 30 min.3. Stir often.4. Remove from heat and cover til cool.5. Keep in a covered container in fridge.
More after this message...
6. Applebee’s Mudslide
2 cups vanilla ice cream2 ounces kahlua coffee liqueur1 dash chocolate syrupcanned whipped cream
1. Measure 2 cups of ice cream into your blender. Add the Kahlua and blend until smooth.2. Prepare a 16-ounce wine glass by swirling chocolate syrup around the inside of the glass. Hold the wine glass by the stem with one hand and twirl the wine glass as you squeeze the chocolate. Slowly move the chocolate up toward the rim of the glass so that the chocolate makes a continuous spiral around the inside of the glass.3. Pour the drink from the blender into the glass. Add a pile of whipped cream to the top of the drink and drizzle additional chocolate syrup over the whipped cream. Add a straw and serve.
7. Taco Bell Quesadillas
Sauce1/4 cup mayonnaise2 teaspoons minced jalapenos, slices2 teaspoons jalapeno juice, from minced jalepenos3/4 teaspoon sugar1/2 teaspoon cumin1/2 teaspoon paprika1/8 teaspoon cayenne pepper1/8 teaspoon garlic powderQuesadillas
1 dash salt4 flour tortillas4 chicken tenderloins1 cup shredded cheddar cheese1 cup shredded monterey jack cheese2 slices processed cheese
1. Combine sauce ingredients and stir until smooth.2. Grill chicken in vegetable oil and cut into thin slices.3. Preheat skillet over medium heat.4. One at a time, lay tortilla into hot skillet and sprinkle with 1/4 cup of each shredded cheese and 1/2 cheese slice on one side of the tortilla.5. Arrange about 1/4 cup chicken slices over tortilla on the same half covered with cheese.6. On the empty side, spread about one tablespoon of sauce.7. Fold over, and press gently with spatula.8. Cook until cheese is melted and slice each into 4 pieces.
8. Neiman-Marcus $250 Cookies
2 cups butter4 cups flour2 teaspoons baking soda2 cups sugar5 cups blended oatmeal24 ounces chocolate chips2 cups packed brown sugar1 teaspoon salt1 (8 ounce) Hershey Bars (grated)4 large eggs2 teaspoons baking powder2 teaspoons vanilla3 cups chopped nuts (your choice)
1. Measure oatmeal and blend in a blender to a fine powder.2. Cream the butter and both sugars.3. Add eggs and vanilla.4. Mix together with flour, oatmeal, salt, baking powder and soda.5. Add chocolate chips, grated Hershey Bar and nuts.6. Roll into balls and place 2-inches apart on a cookie sheet.7. Bake for 10 minutes at 375° or until golden.
Reese's Squares
1 1/2 cups graham cracker crumbs1 lb confectioners’ sugar (3 to 3 1/2 cups)1 1/2 cups peanut butter1 cup butter, melted1 (12 ounce) bag milk chocolate chips
1. Combine graham crumbs, sugar and peanut butter and mix well.2. Blend in melted butter until well combined.3. Press mixture evenly into a 9 x 13 inch pan.4. Melt chocolate chips in microwave or in double boiler.5. Spread over peanut butter mixture.6. Chill until just set and cut into bars (these are very hard to cut if the chocolate gets “rock hard”.
10. Starbucks Pumpkin Scones
2 cups all-purpose flour7 tablespoons sugar1 tablespoon baking powder1/2 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1/4 teaspoon ground ginger6 tablespoons cold butter1/2 cup canned pumpkin3 tablespoons half-and-half1 large egg1 cup powdered sugar1 tablespoon powdered sugar2 tablespoons whole milk1 cup powdered sugar3 tablespoons powdered sugar2 tablespoons whole milk1/4 teaspoon ground cinnamon1/8 teaspoon ground nutmeg1 pinch ginger1 pinch ground cloves
1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.2. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.3. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.5. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
To make the plain glaze:
1. Mix the powdered sugar and 2 tbsp milk together until smooth.2. When scones are cool, use a brush to paint plain glaze over the top of each scone.
To make the spiced icing
1. Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.
Ice Cream, anyone
When I was a child at home, with weather like we're having in the Chicago area, now we had an abundance of ice and snow for home made ice cream. Those days we used a hand cranked ice cream freezer. Today, I wouldn't use the ice or snow. Even though it comes from God, only He knows what human's have done to pollute it.
K'UNTRY COOKIN'
Add a banana to a cup of yogurt. Eat as is or put in mixer and make smoothie.
Fry an egg is olive oil, boil an egg in a pot full of water, scramble an egg, add eggs to other recipes.
No Other Fish Will Do
Has to be catfish breaded in cornmeal and flour, with a little egg added. No other fish will do.
But most of all, please use your cast iron skillet or griddle.
"I use my cast iron griddle for lots of different things. Just today, I wanted cornbread. Didn't want to turn on the oven, so made some cornbread pancakes (with a mix from the store). Just make the cornbread in a bowl, use a large spoon or small ladle to form the size of cornbread pancake you desire. I usually make up the whole batch. I eat one with syrup, just like a flour pancake. The others are put in the frig and saved for another time. I love cold cornbread in milk (grew up on it) so a batch is never wasted. I MICROWAVE a hotdog and roll it in a cornbread pancake. Put the condiments just like on a hot dog bun and eat. GOOD!!!
Has to be catfish breaded in cornmeal and flour, with a little egg added. No other fish will do.
But most of all, please use your cast iron skillet or griddle.
"I use my cast iron griddle for lots of different things. Just today, I wanted cornbread. Didn't want to turn on the oven, so made some cornbread pancakes (with a mix from the store). Just make the cornbread in a bowl, use a large spoon or small ladle to form the size of cornbread pancake you desire. I usually make up the whole batch. I eat one with syrup, just like a flour pancake. The others are put in the frig and saved for another time. I love cold cornbread in milk (grew up on it) so a batch is never wasted. I MICROWAVE a hotdog and roll it in a cornbread pancake. Put the condiments just like on a hot dog bun and eat. GOOD!!!
Tip Toe Through the Tulips
More Recipes, soon
Isn't it wierd that I should think of Tiny Tim and Tip Toe Through the Tulips? Probably because I've been gardening today.
Besides that, There will be more new recipes coming soon, in fact, just got a new one from a friend today. Gotta try it! Sounds Scrumpti-delicious.
BANANA POUND CAKE.....
1 BOX YELLOW CAKE MIX
1 INSTANT VANILLA PUDDING
4 EGGS
1/2 CUP OIL
3/4 CUP WATER
4 MASHED BANANA'S
PLACE IN TUBE PAN AND BAKE 1 HOUR AT 325 DEGREE
___________________________________________________
1 CUP SUGAR
1 STICK BUTTER
1/4 CUP WATER
MELT AND BRING TO A BOIL ON STOVE TOP AND SET ASIDE UNTIL CAKE IS DONE AND THEN POUR OVER HOT CAKE, AND LEAVE IN PAN FOR ABOUT 20 MINUTES AND THEN TURN OUT ON PLATE........
FROM BRENDA
Makes my mouth water, just thinking about it! If anybody trys it, let me know the results, so I can brag to my friend.
Country Casseroles
CRANBERRY YAM BAKE
1/2 C Flour 1/2 C. packed brown sugar 1/2 C. rolled oats 1/2 teaspoon cinnamon 1/3 cup butter or margarine 2 cups fresh or frozen cranberries 2 tablespoons sugar 1 17 oz. cans of cut upYams, liquid drained and reserved. Miniature marshmallows (optional)
Combine flour, brown sugar, oatmeal and cinnamon. Cut in butter as for pastry, blend until drumbly. Set aside. Sprinkle cranbetties with sugar. In a greased 2 quart casserole layer half the yams, half the cranbetties and half the crumb mixture. Repeat layers, ending with crumbs. Pour reserved yam liquid over all. Bake at 350 degreen, 35 minutes or until heated through. If desired, place marshmallows arounmd outer edge of casserole; return to oven just until marshmallows are lightly browned. 8 servings. Written by virginiamyhouse Permalink
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CRANBERRY YAM BAKE
1/2 C Flour 1/2 C. packed brown sugar 1/2 C. rolled oats 1/2 teaspoon cinnamon 1/3 cup butter or margarine 2 cups fresh or frozen cranberries 2 tablespoons sugar 1 17 oz. cans of cut upYams, liquid drained and reserved. Miniature marshmallows (optional)
Combine flour, brown sugar, oatmeal and cinnamon. Cut in butter as for pastry, blend until drumbly. Set aside. Sprinkle cranbetties with sugar. In a greased 2 quart casserole layer half the yams, half the cranbetties and half the crumb mixture. Repeat layers, ending with crumbs. Pour reserved yam liquid over all. Bake at 350 degreen, 35 minutes or until heated through. If desired, place marshmallows arounmd outer edge of casserole; return to oven just until marshmallows are lightly browned. 8 servings. Written by virginiamyhouse Permalink
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