Praline Pecans
1/2 c brown sugar
1 egg white
1/2 capful vanilla
1/4 tsp ea: salt and cayenne
1 c broken up/chopped pecans
Beat egg white until foamy, add sugar and beat together… bring all but nuts to a boil for about 2 min and stir in pecans to coat… spread out on a greased or lined pan to cool slightly…
Caramel Sauce
1 c sugar
1.5 c heavy cream
couple pats of butter (maybe 2-3 T)
Sift sugar (helps to insure that the sugar melts more evenly) into the bottom of a wide mouthed skillet over MED heat… Try to get the sugar spread somewhat thinly throughout the whole pan with any excess/thick spots in the center rather than at the edges… Cover and let sugar melt and brown until all sugar is dissolved and desired color is achieved… (A glass lid is helpful if you are a peeker as the lid encourages the bubbles–from small bits of water returning from the lid– that help the sugar dissolve quickly and without overbrowning, but you can still what’s going on…) Meanwhile, scald the cream in a separate pot or in a 2.5 c or larger container in the microwave (if doing this on the stove start the cream first as while they should take about the same time, if something goes awry for some reason you will want the cream waiting on the sugar not vice-versa)…
When sugar is ready, slowly whisk the hot cream into the melted sugar… cut the heat, and add butter until you get a good sheen…
ETA: yeah oh2de2 (cute handle btw, almost star wars-ish and yet not), there is an easier way to control it… put cream in a pan and scald, sift the sugar into the cream while whisking quckly to dissolve… then use a candy thermometer to watch til you get it where you want it: 230-234 (thread) for a runny fluid sauce, 236-240 (soft ball) begin to be gooey sticky caramel sauce, 244-248 (firm-ball) another good place to have it for the pie, 250-265 (hard ball) don’t take it past this for topping a pie (because you’ll really be entering candy land at that point and you won’t be able to chew it the same)… but I don’t have a candy thermometer and hate fussing with all the ice water testing crap… I’d prefer a soft ball or firm ball for something like this… But in addition to the thermometer reason, I can get a really rich dark caramel that is not a hard candy my way and not with the cream added from the start… so that’s why, I do it this way… hope that helps you, and anyone else wondering…
pre-microwave, chop choc w/a steak knife...
Chocolate ganache
1 oz bittersweet choc
2 T heavy cream
Rough chop th chocolate, with a serrated knife and melt the two together in double boiler or in the microwave (30 sec, stir and then another 5-10 sec, if needed)…
Yields about 2 oz ganache…
it maybe not be a good pic, but I took 3 and this was the best... now accepting cameraperson applications, will pay in food...
So this began with the need to use up buttermilk (I spotted some on sale for $2.50/gal, and did well to control myself in only buying one gallon… truth to be told though I had no major plans to use it… LOL Enter the phone call home, as my dad is an endless source of brainstorming ideas (and he loves helping me toy with and tease out ideas regarding food so I often use him as a sounding board even when I have a plan) and after thinking on it I only had plans for a couple of cups worth… My papa did give me great ideas but I ended up freezing 3.5 qts of the milk for future use (and this begins their use) so I’ll start with one of his ideas…
Well, my daddy says that Buttermilk Pie was one of the desserts my Grandmother Tiney (my namesake) used to make Granddaddy Red and I’m always a sucker for a sentimental dessert… but throw in there that granddaddy was one of my favorite people ever in life, and this becomes pretty close to one of my top 5 perfect desserts before I even get the recipe from him (plus you know I’m a custard freak, so again bonus points!!). So now recipe in hand I shall prepare this pie, but being who I am I can never leave well enough alone… so I’m adding a turtle-ish, pecan caramel and chocolate topping… Now, for the recipe courtesy of the Pops (bearing a slight renaming by me in honor of the sentimental value)…
I had to put the foil around the edges...as it was browning up too much...
Buttermilk Love Pie (as per my Pops)
Ingredients
1/2 cup butter or margarine, melted
1 1/2 cups sugar
3 tablespoons flour
3 eggs, beaten
1 pinch salt
2 teaspoon vanilla
1 cup buttermilk
1 deep dish pie shell (either your own recipe or storebought)
Directions
1 Preheat oven to 400°F.
2 Beat the butter and sugar together until light.
3 Add the eggs and beat.
4 Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
5 Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
6 Pie should turn a nice golden brown and a knife inserted should come out clean.
And with my tweeking and toothsome topping (which I had to make mind you, since it cracked while I was scrambling to find a second oven mitt… nevermind that I planned the topping before that happened, that is insignificant as it became necessity)… it becomes:
this may be too dark for you to make out... I hope not...
Heffalicious Buttermilk Love Pie
1 buttermilk pie (see above for ingredients, but whipped together in blender… to check for doneness give it the jello jiggle to make sure it quivers but doesn’t slosh… oh and if you are particular, blind bake your crust first…)
Turtle-style topping:
1 sm batch chocolate ganche thinned with 1 T buttermilk (cheat = melt yourself some milk chocolate chips or part of a hershey bar for drizzling…)
1 batch of caramel sauce (cheat = boil a can of sweetened condensed milk, until thick and darkened…)
1 c broken/chopped praline pecans (cheat = umm, buy them already sugared or just use plain…)
After making all of the above, sprinkle the nuts on the pie… cover with the caramel, and use a spatula to adjust the nuts if needed… drizzle the top with the chocolate… and allow the whole pie to cool (this will of course be the really hard part of the whole process)…
Now truth be told this version would be a ’self-love’ pie I suppose as I have the sweet tooth in this house not my spouse… In fact, the desserts go down like this in our house… Round 1: the family all tries the cake/pie/etc and uses about half (if it is something for only me and the hubs I may end up with 3/4 of the thing)… Rounds 2-needed: I eat the remaining half (sometimes even having some for breakfast) or if we possess too many desserts at once I will send hubby to work with some… But not as often as you might think as I have a mean sweet tooth and tend to demolish some things either the same day or the next day… And while I could wax nostalgic about how I came to be the size I am now–pretty much the same amt as before the baby (but key point, this would be before the amt he was born not before I was pregnant… aka, at the height of pregnancy…)–let’s go ahead and wrap this up so I can get it posted and sent. Yes, sent… Because in further honor of my heffa ways and my love of pie, due to this wicked topping that takes nice simple lowfat buttermilk and eggs to this level (but if you make it with both lowfat buttermilk and egg whites/egg substitute only wouldn’t that make it heffa-light? *bats lashes*) I am also submitting this to Eat to the Beat with the song, “Girls Love Pie” by Nasty (a parody of Boys Don’t Cry by The Cure):
I would say I’m hungry
If I thought it meant that I could dine.
But I know that this time
I ate too much,
With no exercise.I tried the Atkins diet,
“Cause carbohydrates make you die!
I tried to look like Jared,
Hiding my pizza supplies
But girls love pie!
Girls love pie.I would give up bread and meat,
And beg for thinness;
Dreams come true!
But those trans fats
We should hate
Are that which always make me drool!I try not to think about it,
As I order my plate full of fries.
I’m trying to work at it,
Hiding the fat in my thighs!
“Cause, girls love pie!
Girls love pie.I would stay true,
And eat junk food,
If my weight could stay the same.
But my diet, I still abuse.
My weight’s not steady.
It’s gone astray.Misread my measurements,
Sucked in my tummy too far,
Took food for granted,
Until I couldn’t eat anymore!Well, now, I would do most anything
To get back to my normal pants size.
But I just keep on eating,
Like Krispy Kreme is my high!
“Cause girls love pie.
Girls love pie!
Girls love pie.
PS. I’m working on sweet talking a friend to record a quick mp3 of this, so I can give you an audio–as she’s got a nicer voice than I–but she’s not yet bitten so that shall come later (and unfortunately I may not even be successful, stubborn woman… cross your fingers for me…)… But this pie can be enjoyed now… and should be, I mean come on everyone deserves a little love, right?
Waldorf-ish Spinach Salad
5-6 oz clamshell spinach
2 IQF chicken breast halves (microcooked topped with 6 capfuls of oj, and some salt and garlic powder… 10 min–from frozen, takes half the time if thawed–flipping every 2.5 min, let rest 5 min) **
2-3 lg handfuls/sm bunches grapes, halved
1 apple, diced
1 handful of nuts (optional)
dressing:
1.5 fluid oz (3 T) olive oil
3 fluid oz (6 T) orange juice
3/4 fluid oz (1.5 T) spicy brown mustard
3/4 fluid oz (1.5 T) apple cider vinegar
Put all in a lidded jar (I use a baby bottle that is marked in 1/4 oz increments, but you may not have copious amts of baby bottles laying around) and shake to combine; or dump all in a bowl and whisk together; or toss all in a mini proccessor and blitz… [Note: This is the amount I used on the salad but you can make a bigger quantity and pop the leftovers in the fridge...]
** emailer, and anyone else who may wonder: IQF = Individually Quick Frozen… these are just the pieces in a big 5 lb freezer bag that are individually frozen so you can pull out only what you need…
So someone posted this at the What’s Cooking Board awhile back (when I was still getting on the computer, LOL) and I’d kinda wanted to try it…
Georgia Peach Bread – From Dickey Farms
3 cups sliced fresh peaches
6 tablespoons sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups sugar
1/2 cup shortening
2 eggs
1 cup finely chopped pecans
1 teaspoon vanilla extract
Place peaches and 6 tablespoons sugar in container of electric blender; process until pureed. (Mixture should yield about 2 1/4 cups.) Combine flour, baking powder, soda, salt and cinnamon; set aside. Combine 1 1/2 cups sugar and shortening; cream well. Add eggs and mix well. Add peach puree and dry ingredients, mixing until ingredients are moistened. Stir in nuts and vanilla. Spoon batter into 2 well greased and floured 9×5x3-inch loaf pans. Bake at 325° for 55-60 minutes or until done. Cool 10 minutes in pan; turn out on rack, and let cool completely.
Yield: 2 loaves
Well my problems with trying it were many, but most chiefly now that I’m getting around to it I don’t have shortening on hand… so since the oven is sorta kinda working, I though I’d give it a go… I decided to just use a banana/applesauce bread as a foundation odding out the fruits…
the peach puree...
Cook peaches and sugar together until softened, mash with potato masher and continue to reduce slightly until 2 c and stir in vanilla… cream sugar, butter, and cream cheese until light and smooth… add the eggs and mix well… Stir in the peach puree and and add the dry stirring until well moistened. turn out into pan and bake for about 1 hr @ 325-350. Cool about 10 min in pan and turn out on a rack or towel…
This was snarfed down by all in the house and the baby really LOVED it… I never got around to getting a pic of the bread itself before it was gone I don’t think or else I’d show you one…
the key players tonight: hydrated pintos and Casa Nueva
Ok, so Saturday I treated the fam to real deal red beans and rice which I haven’t made since before the 6 yo was eating table foods… And I am doing it the way my Pops would, aka soaking them in red wine… We had every intention of submitting this for Joelen’s Fall Foods/Red Wine Challenge as it is THE staple fall food we had growing up, nearly once a week. (And as a quirky side note: I almost my this an Eat to the Beat with Red, Red Wine just because I got the whiny UB40 song stuck in my head while open it and wanted to pass it on and get it stuck in someone else’s since I’m wicked like that… but alas, it’s not really got anything to do with the song beyond the obvious, so I won’t… but you can still have the song in your head free of charge… no need to thank me…) and Jo’s wrap up…
Now briefly, if you are wanting to salvage the most beans a gentle slower soak from cold or tepid water is ideal but I rarely plan in advance so well, so hot tap it is and it is gentler than a quick soak (boil). But as always there is a better method than I exemplify… So you can negotiate less if you want, now on to it…
Round two: Wine soak...
Papa-style Red Beans and Rice
1 lb red beans (I had only pinto and turtles in the pantry, so the pintos won for obvious reasons)
1 bottle red wine (I used a Cab Sav)
about half a dozen cloves garlic, peeled and split
half a yellow onion cut in wedges
1 T ea: salt and bacon grease
1/2 T ea (or more to taste): blk pep, oregano, and sage (and I do garlic and onion powder but that’s me, most people don’t do both dried and fresh together but I do)
some fresh parsley if you’ve got it, completely optional so no biggie if you don’t (please don’t use dried parsley and invite me to dinner though)
1/2 tsp cayenne (this will not make it spicy so if you seek that use more–I would but the kids would let me–for me this is just to round and balance the pepper flavor but normal people aren’t so anal so feel free to drop it too if you are hesitant)
bay leaves (1 do 4-6 but you don’t really have to use that many)
Rinse and sort the beans of stones and obvious bad beans. Cover the beans in 1.5-2 qts hot tap water and scoop off any floaters and set aside to soak. When doubled, I drain, rinse and resort the beans… Put the beans that pass muster back in the pot cover with the bottle of wine, throw in the veg and seasonings and soak until 3 times the starting volume (you can use the handle of a wooden spoon to gauge this)… Then bring to boil and reduce to simmer until tender, about an hr I guess… I’m a ’til it’s done kinda girl if you haven’t noticed by now… Serve this over rice which you of course will cook in some chicken or fish stock (and feel free to throw some fresh parsley or some dried cilantro into this for a big more color and flavor, I usually do but it is fine without it too of course)… And no this doesn’t contain the secret seasoning blend, not because I’m holding out on you but because both me and daddy just tinker and sprinkle until it smells right so you’ll have to adapt this to taste and I probably even added some other seasonings but all the ones in larger amts are accounted for and I have seasoned beans precisely like this when on vacation without my spice rack before so they’ll be fine this way, just not quite like at my table at home… I often need hubby to serve as notetaker to keep me on top of these kinds of things as I don’t pay attention too much…
and YES I said put in the salt before the beans are cooked, and yes every other recipe will tell you after, and yes they turn out fine and are better seasoned with less salt when you do it before… we honestly made beans every week, sometimes a few times a week, I swear you can cook them with the salt nothing bad will happen and you’ll probably like them better that way anyway… but you can of course salt them afterward if you wish, nothing bad will happen that way either really (outside of likely consuming more salt to get the same flavor)… so feel free to do with that what you will…
over rice
PS. and since I was gonna make Daddy’s Cornbread until we realized we had no cornmeal I also threw in the 1lb of browned pork sausage designated for that… but growing up this would usually either be meatless or have slices of kilbalsa in it… and while I’m sure if you asked my father would tell you he’d put a whole package in but I can vouch that it is not remotely close to true as I was a horrid, horrid food theif and occassionally would recruit my little brother in the snatching process as the Pops would grow too suspicious of me hanging around too much around sliced kilbalsa (or sliced cheese for the mac and cheese or cheese dip) and shoo me away… LOL So if you want meat I’d suggest using the kilbalsa insted of the ground sausage, it is better that way…
Quick Fish Chowder
about 1/2 lb cod poached in half green apple juice, half water plus s/p, garlic/onion pwd, thyme…
when good and opaque break up into chunks and add 1 T butter, 1 c corn, 3 diced red potatoes, and cook until potatoes are tender… add 1/2-3/4 c frozen green peas and a splash or two of cream and adj seasonings if needed and continue over the heat until the peas are bright and dish up… (maybe 15 min including potato chopping…)
told you, not cute... but they are not long for this world so no one shall care or remember this...
These are the rolls my grandma is always ask to make, and I am always asked for the recipe when I make them (which is much, much more rare I can assure you)… so when I posted them on the menu from the holiday/hurricane weekend, someone I have made them for before asked for the recipe… I thought I’d try to get a good picture of them (though it’s not that good) and I even made them in cloverleaf since that is how my grandmother does it… Her’s are infintely more cute than mine turned out, as yours probably will be if you make them, but I really am too impatient for yeast breads and it’s that impatience that you see… The title is not my claim, or hers, but rather the name they published them under in the 2 local cookbooks… While it has times, what we do rise them overnight, then shape them first thing before breakfast, let the rise again while we head off about the day (usually to church as this was often a Sunday staple at her house) and make them for lunchtime (bakes around 15-20 mins)…
Only make these for others if you think you can bear the clamour, otherwise you shall slave at this huge batch and be lucky to get 2 or 3 for yourself… They seem so humble and basic, they are the only non-store bought rolls I grew up on so I just assumed that was there charm…
But as a lady would bakes incessantly once enthusiastically asked me for the recipe I guess they could be different somehow, but they are and always have been the only homemade rolls I ever remember eating as everyone always used her recipe… and everyone always wants more of them so here, enjoy the much desired secret as I can assure you I won’t be easily cajoled into making them for anyone… I make them only once a year at either christmas or thanksgiving, the rest of the year I buy my bread… (And I usually eat them spread with jellied cranberry sauce instead of butter… and they are really good that way, one of my holiday favorites really…) I occassionally dip the balls in melted butter to shortcut having to grease the pans and the tops of the rolls (making the cloverleaf is painfully simple, put three balls of dough in the muffin cup) so it just gets recovered with a towel dampened with warm water and is ready for the oven… That is my only secret (and I didn’t do it this time, nor did I remember to butter the tops, but oh well), so go enjoy them if you’d like…
now this is not at all a necessary step, but I always flip them and let them cool upside down in the muffin pan... this lets the steam escape, no getting out the racks, and the tops rise out enough that you do not need to worry about them sinking back in the pan anyway... this is one of those helpful lazy times, you know the mother of invention type...
Best Rolls Ever – (my g-ma, Tylertown’s “Cooking With Friends” 1998, p 94)**
1/2 c sugar
1/2 oil
2 eggs
1 tsp salt
1.25 c warm water
1 pkg dry yeast, dissolved in water
4 c all-purpose flour or 2 c white and 2 c whole-wheat flour
Mix sugar and oil. Add beaten eggs and salt. Dissolve yeast in water. Add to mixture. Then add flour until dough leaves the side of the pan. Let rise 4 hrs or overnight [with a wet towel over them--this is not a part of the printed version but a key part in how she taught me to do it so you don't get a dried skin on top]. Roll out in desired shapes. Place on greased cookies sheet or muffin pans. Let rise 4 more hrs or until double in bulk. Bake at 350 until brown as desired. Makes 2.5-3 dozen rolls.
** This is of course in the Tylertown UMW’s “A Book of Favorite Recipes” as well—and probably any T-town cookbook since she started making them–but I don’t have the page number…
Hubster one more time. From the 6 year olds Birthday dinner.
1 1/2 lbs cod
6 oz of sundried tomato pesto (Classico)
bacon to wrap
Preheat oven to 350 degrees. Spoon pesto on top of cod to make a layer about 1/4 inch thick. Wrap bacon around cod and brown on all sides in a saute pan. Bake in oven, pesto side up, for approximately 15 minutes until fish is white and flakes easily. Serve
[notes from cejay: this will use a somewhat large quantity of bacon, you want to completely wrap the fish in bacon so you can no longer see what is inside--just bacon sealed upon bacon like wrapping a gift... and realistically, I suppose it is to keep the pesto in and the fish moist or something but since the bluejay is indeed my son this is not light on the bacon... and when you are "browning" this is really crisping it up... when he went to turn it and the bacon tried to flop away he said "nevermind, it's not browned enough" so you should be aware you are crisping the bacon around the fish not just goldening it... and he did this over a HIGH heat, like searing, and then drained off the bacon grease before baking to temp--he used the thermometer because of the whack-job oven so while the time is likey still right because he's all mr. chefypants seafood this is not how long it took us...]
Hubster again…This is just a quick tomato salad that I made the other night.
12 Cherry tomatoes
12 Kalamata Olives Pitted and sliced in half
4 oz of fresh mozzarella cheese – sliced into cubes
2 oz of creamy ceasar vinagrette salad dressing
Slice Cherry tomatoes in half and mix with kalamata olives and mozzarella cheese. toss with salad dressing and serve.
Hubster again. Making another quick dinner.
1 lb of favorite pasta
1 lb smoked sausage – sliced
1 med onion chopped
3 cloves of garlic
1 16 oz jar of favorite pasta sauce
Salt and pepper to taste
Cook onion, pepper and garlic on medium heat until tender. Add sliced smoked sausage and saute until brown heated thru. In a seperate pot cook pasta until tender. Add jar of sauce to sausage mixture and simmer until hot. Add pasta to sauce mixture once cooked stir together and serve.
Soooo, I made breakfast… the Hubster slept in until about 8 on Saturday while I was the one to get up with the boys and make breakfast. Now take a minute to pick your jaw up off the floor, I even fumbled my way thru french toast for them (this was actually a compromise since they had really asked for pancakes, HA!)… it’s been a long time since I made breakfast and I’m not a morning person so I was not interested in looking for or in a cookbook so I made it up and tried to make it look right… and for the bread, I did half whole wheat and half Sara Lee Blueberry crumble–the SL gets a bit too soft so you might want to dry it out some (quick way: pop in the oven at about 200 flipping once until both sides feel coarse and stale) before soaking to make it work nicer but hindsight and all…
French Toast
12 slices of bread
6 eggs
3/4 c milk
3 capfuls vanilla ext
1 T ea: sugar, maple syrup, and southern comfort (or frangelico, or just use another capful of vanilla and a couple more tsp of sugar if you want alcohol-free)
2 T ea: oil and butter (I used 1/2 T of ea to cook each batch of three, or could use a bigger pan I guess)
Mix eggs, milk, vanilla, sugar, syrup, and alcohol… pour over bread and let soak it all up… preheat you pan to MED, add your fat to the hot pan and fry them up in batches until they are good and golden on each side maybe a minute and a half a side (not sure I do this by smell… I can tell by the shift in the alcohol when to flip, but I reckon this is not a reliable technique for most… and I wasn’t wearing glasses so I can’t even backwards engineer how long from start and stop times, sorry… but then again everyone makes french toast if you need times someone is sure to have them somewhere… just google it…)
apparently, this is chili mac (despite being chili free)...
according to the Hubs, it is important this be INSTANT potatoes not just regular old mashed potatoes...
This is the hubster posting some comfort food from my childhood. My mom called this grandma’s chili. Not really chile so to speak, more like chili-mac. I loved having this on cold winter’s nights, it always warmed me up and after everyone had their first bowl it was always a rush to get seconds. I would always put a pat of butter in the center of the mashed potatoes and I would eat around the mashed potatoes seeing how much I could eat, while still getting everything in a spoonful, without breaking into the center “filling” of melted butter. When I did, it was so much fun watching the butter ooze out of the mashed potatoes and adding more flavor to the dish. This dish just brings up warm memories for me and dinners with my family while growing up.
Grandma’s Chili – Comfort Food
8 oz elbow macaroni uncooked
1 lb ground beef (73/27)
2 cans of dark red kidney beans undrained
1 med onion chopped
2 tsp garlic powder.
8 oz kethchup
2 tsp oregano
2 tsp basil
instant mashed potatoes (Make for six servings)
salt and pepper to taste
Cook ground beef and onions with salt, pepper, garlic powder, basil and oregano. In another pot cook macaroni until tender. Once beef mixture is cooked add kidney beans and kethcup with 1/2 to 1 cup of water mix together and simmer 5 minutes. Add macaroni to mixture and simmer 5 minutes more. While simmering make the mashed potatoes and spoon into a bowl, (add butter and salt to taste), then spoon chili over mashed potatoes. Leave as is or do as my sisters would do, (my 6 year old prefered it this way too), and mix it all together.
how it really looked when served (copius amts of pasta hide the mashed potatoes)...
while you can still see the potatoes underneath... (this mind you will not last)
Belatedly submitted to Joelen for the Family Favorites Read, Watch, and Eat (I was a bad wife and went to bed without doing it inspite of all the hubby’s efforts in making it and typing up the post, but that’s no shocker these days unfortunately) and don’t forget to check out the wrap up… And when I finish posting them, you can check out my dad’s red beans rice, or my g-ma’s rolls–hands down a most requested recipe ever, that I frankly tend to delegate because I’m so lazy–which we had with this chili dinner (major carb offense, I know) or Buttermilk Pie from my other grandmother for more of the weekend’s family classics…
cakes on the griddle
I was laying around on the couch sick dreading the return of the boys as it would signal the beginning of homework and making dinner… Girlie and I were channel surfing when she decided she wanted to see A Lyon in the Kitchen… and he made these blueberry pancakes and she kept marveling “oooooh, that’s for me mom… those are for me…” and “can we make those?” so when hubby called home at the end of the day to check on me I told him I really didn’t feel like cooking and pitched him the breakfast for dinner idea and asked if he’d make it… he agreed to both so this worked out very well…
N. Lyon’s Blueberry Pancakes
I’m presuming the Hubs essentially followed the recipe… but we did sub yogurt for the buttermilk… (and of course if I were to make them I’d add a couple tablespoons of the maple syrup to the batter so as not to have to use it later but I’m weird like that…)
Mini Pictorial of sorts:
BBQ Succotash Rice
1 pkg smoked sausage (turkey kilbalsa), chopped
1 lb frozen lima beans
2 c rice
salt/pep/garlic
2 bay leaves
1 qt of water
Made this up on a Tues and forgot I didn’t need it that night as there was going to be dinner at PTA… so I fridged it. Just brown the meat, add everything else and bring to boil… Shut off the heat and leave on hot eye until liquid is absorbed…
Wed night, added:
3/4-1 c BBQ sauce
around 1.5 c water
1/2 lb frozen corn
1 c quartered grape tomatoes
and rewarmed it thru…
** To make this in one go cut the extra 1.5 c water to 1/2 c and then proceed same as before… “brown the meat, add everything else and bring to boil… Shut off the heat and leave on hot eye until liquid is absorbed…” that is all…
This is a little too moist for a patty so you might want to use a little more breadcrumbs or a few oats to tighten it up if you want to use it for that… But this works fine as a loaf, that’s how I usually make it but the oven has been acting a little possessed and actually locked itself shut that night when I needed to make dinner… so in a hasty moment, patties it became–but I wouldn’t recommend it as a patty without some changes…
so-so as a burger... worked much better as a meatloaf though IMO...
Straightforward really… Mix, shape into patties and pan fry…
Straightforward enough… I used frozen cob corn instead of fresh (would work nicer with fresh) and I’ll make another stock from the cobs… I make about a double batch of this, but am throwing you the original recipe…
Cream-Style Corn (C. O’Bryant, St Anne Catholic Church Tribute to 9/11/01 cookbook, p 67)
6 ears fresh corn
1/4 c corn oil
1 tsp salt
I have to find the cookbook and pop the directions up here. But essentially: you grate the corn from the cobs mix in the oil and salt, cover and microwave around 20 mins or so stirring every 4-5 think…
Asian Veg w/Soy and Seeds
1 lb bag frozen asian veg (broccoli, mushrooms, green beans, onions) or the equivalent of fresh **
2 T ea: soy sauce and water (use about 2X water for fresh vegs)
1/4 c toasted sunflower seeds
break up the frozen veg and scatter through the pan mix soy sauce and water together and pour over the veg cover and simmer over MED until veg are tender… spinkle with sunflower seeds (sometimes I top with the seed before I cover and cook) toss and serve…
** when using fresh I usually just make this with broccoli flowerets and sauteed onions
