Pressed Cubano with Bacon

After preparing a sandwich from Cooking Light Magazine, I made a few twists to create this recipe.

1 teaspoon extra-virgin olive oil
1 garlic clove
1 loaf Hawaiian loaf of bread
1 Tablespoons yellow mustard
8 ~ 1/2 ounce slices reduced-fat Swiss cheese
4 cooked and halved bacon slices
12 dill pickle slices
6 ounces thinly sliced low-salt ham
2 ounces thinly sliced roasted turkey breast

1. Using a chef's knife and cutting board, press the garlic into a paste. 
2. In a small bowl, combine the garlic paste with the olive oil.  Set aside.
3. Thinly slice 8 pieces of bread from the Hawaiian loaf.  Spread mustard on 4 of the slices.
4. Place 1 cheese slice, 2 bacon halves, and 3 pickles slices on top of the mustard.  Next, divide the ham and turkey evenly and place on top of pickle slices; top each serving with 1 cheese slice and slice of bread.
5. Brush garlic oil evenly over the outside of the sandwich.
6. Heat a large nonstick skillet over medium heat.  Add two sandwiches to the pan.  Place a heavy cast iron skillet on top of the sandwiches and press gently to flatten.  Cook sandwich on each side until the cheese melts and the bread is lightly browned.  Repeat with remaining sandwiches.

(4 servings)

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Aunt Joann's Baked Beans

My father's niece, Joann, had a family cook-off for baked beans.  Joann's baked beans were my favorite and I have made them for my family ever since the cook-off.  The serving size is large and the recipe fills a slow cooker.  I have found the recipe can be reduced successfully.  

March 4, 2016: It is with much sadness that I learned today, Aunt Joann passed away.  She fought the battle against cancer for ten years.  I will always remember our last hug and her smile.

Aunt Joann's Baked Beans

1 pound lean hamburger
1 finely chopped medium onion
2 ~ 28 oz. cans of drained Bush's Original Baked Beans (see note below)
8  sliced Old Wisconsin Premium Wieners
1/2 cup ketchup
1 teaspoon dry mustard
1/4 cup molasses
2 Tablespoons light brown sugar

Brown hamburger and onions.  Drain off fat.  Place in a slow cooker.  Add rest of ingredients and mix together.  Cook in slow cooker on low for 6-8 hours or bake in a casserole for 30 minutes at 350' F.

Note:  I reserve the liquid in a container and refrigerate it.  If the baked beans seem to be too dry, then I add the liquid as needed.

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Gloria's Potato & Ham Bake

Gloria's Potato & Ham Bake

Main Dish:
2 cans cream of chicken soup
4 Tbsp. butter
1 cup sour cream (8 oz. carton)
1 1/2 cup shredded cheese
1 medium chopped onion
2 cups fully cooked cubed ham
1 bag  (thawed) frozen Southern Style Hash Brown Potatoes

Topping:
4 Tbsp. butter
3/4 cup crushed cornflakes

• In a large bowl, combine first five ingredients.  Mix well.  
• Stir in ham and potatoes.  
• Spread into a 9" x 13" baking dish.
• Sprinkle topping over potato mixture.
• Bake uncovered at 350' for about 1 hour or until tender.

Pepper and Tomato Steak

Pepper and Tomato Steak...the name brings a smile to my face.  In the 80's when I prepared this recipe, I omitted the peppers and tomatoes.  The guys didn't like them!  Smile...

The story begins a couple days ago as I was looking through my recipe book and I came across one of my favorite quick recipes.  Instantly I was hungry for Pepper and Tomato Steak with Noodles.  During the process of preparing the sauce, I realized some up-dating is needed. Fresh garlic and ginger would improve the taste. The soy sauce of choice should have less sodium.  Whole grain noodles would be more nutritious.  Does the steak need to be browned in 1/4 cup salad oil?  Someday I may work on a healthier revision...for now it will remain as the original recipe.  Oh...since the boys loved noodles I always doubled the sauce.

Pepper and Tomato Steak
1 1/2 lb. round steak
1/4 cup salad oil
1 cup water
1 medium onion, cut into 1/4" slices
1/2 tsp. garlic salt
1/4 tsp. ginger
2 medium green peppers, cut into strips
1 Tbsp. cornstarch
2 tsp. sugar
2 Tbsp. La Choy soy sauce
2 medium tomatoes
hot cooked rice or extra-large noodles

Trim fat from meat; cut meat into 2" x 1/4" strips.  If the meat is slightly frozen it will be easier to cut.  Heat oil in large skillet.  Cook meat in oil; turning frequently, until brown, about 5 minutes.

Stir in water, onion, garlic salt, and ginger.  Heat to boiling.  Reduce heat; cover and simmer 12 - 15 minutes or until tender.  Add green pepper strips during the last 5 minutes of simmering.

Blend cornstarch, sugar, and soy sauce; stir into meat mixture.  Cook, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.

Cut each tomato into eighths; place on meat mixture.  Cover; cook over low heat just until tomatoes are heated through, about 3 minutes.  Serve over rice or noodles.

Onion Rings

One of my Oconto students, Steve, found this recipe and it has always been a favorite of mine.  I have used this batter for many deep fried foods...including cheese curds.

Onion Rings
1 1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. melted butter
2 beaten egg yolks
3/4 cup flat beer
2 egg whites
4 large white onions
1 cup milk
1 cup water

Put flour, salt, pepper, melted butter, and beaten egg yolks in a bowl and mix well.  Gradually add the flat beer and stir constantly.  Allow the batter to rest, covered and refrigerated, 3 to 12 hours.  Add egg whites to the batter just before using.

Skin onions and cut crosswise into 1/4th inch slices.  Soak onions in the milk and water liquid for 1 hour.

Place onion slices in the batter.  Pick up with fork and gently put the slices in the deep fat fryer.  Cook until lightly brown.  When done, place on a paper towel.

Make Ahead Eggs Benedict

Looking for a breakfast or brunch recipe that can be prepared the night before?  Make Ahead Eggs Benedict (I am sorry, but I don't know the name of the cookbook the recipe came from.) is a delicious recipe that can be popped into the oven the day you need it.

Make Ahead Eggs Benedict

4 white or whole grain split and toasted English muffins
8 slices (2 oz. each) turkey-ham
8 divided eggs

Sauce:
1/4 cup melted margarine
1/4 cup flour
1 tsp. paprika
1/8 tsp. ground nutmeg
1/8 tsp. black pepper
2 cups milk
2 cups shredded Swiss cheese (or substitute Monterey Jack Hot Pepper cheese for more spice)
1/4 cup white cooking wine

Topping:
1/2 cup crushed cornflakes
1 Tbsp. melted margarine

Arrange muffin halves in a 13 X 9 - inch baking pan.  Place 1 slice of turkey-ham on each half.  Set aside.

Fill a 12-inch skillet half full of water and bring to a boil.  Break 4 of the eggs into the boiling water, poach 3 minutes or until whites of eggs are set.  Remove eggs with a slotted spoon; place 1 egg on each muffin.  Repeat process until all eggs are cooked.

To make sauce, melt margarine in a 2-quart saucepan.  Stir in flour, paprika, nutmeg, and pepper.  Add milk all at once; stir continuously and cook over medium heat until thickened, about 3-5 minutes.  Add cheese and stir until melted, about 1 minute.  Add wine; stir with wooden spoon until mixture is well blended, about 2 minutes.  Spoon sauce over muffins.

To make topping, combine cornflakes and margarine in a small bowl; sprinkle over muffins.  Cover pan and refrigerate overnight.  Bake uncovered in a 350-degree oven for 20-25 minutes.

Autumn Soup

Can't believe I found this recipe!  When the boys were little (They are in their 30's now.) I joined a recipe club.  Each month I would receive recipe cards that fit into a yellow plastic container.  Many of the recipes became family favorites, but sadly I lost my Autumn Soup recipe.  Today I was going through a box of files from the past and there is was...my long lost recipe!!!

Autumn Soup

1 lb. ground beef
1 cup chopped onion
4 cups water
1 cup sliced carrots
1 cup diced celery
1 cup cubed potatoes
2 tsp. salt
1 tsp. bottled Brown Bouquet Sauce
1 tsp. pepper
1 bay leaf
1/8 tsp. basil

In a large saucepan, cook and stir meat until brown.  Drain off fat.  Cook and stir onions with meat until onions are tender, about 5 minutes.  Stir in remaining ingredients; heat to boiling.  Reduce heat, cover, and simmer 20 minutes.  6 servings.

Spices & Herbs Shelf Life

Wondering if your spices / herbs are too old? If there isn't a "best by" date on the bottom of the container, here are some tips for McCormick & Shilling products... note the average shelf life is no longer than 4 years.  If the container is tin (except pepper) it is at least 15 years old.  Check the address of the manufacturer...if it is from Baltimore it is 15 years old.   All Shilling products are at least 7 years old.  For more information click here.

Party Flavor Recipes for Aug. 15 | Duluth News Tribune | Duluth, Minnesota

Party Flavor Recipes for Aug. 15 | Duluth News Tribune | Duluth, Minnesota

The Apple Pie Bars resemble Grandma's recipe for Apple Squares!

Bayfield Apple Festival Recipes

49th Bayfield Apple Festival (click on the title for more information on the festival)

October 1-3, 2010, 10am - 5pm

 Greg and I have been watching, "A Bayfield Apple Feast" on PBS / WDSE from Duluth, MN.  So many delicious foods...I am anxious to bake something with apples, but I will have to wait until the farmers' markets begin to sell apples.  To be prepared for the fall, I have typed up some recipes and placed them in my binder, so I will be ready to bake!  Yes, I will share the best tasting recipes with you.

Love attending the Bayfield Apple Festival, although we do miss listening to the beautiful sounds of Brule...they haven't played at the festival for a couple of years.  On to the food.  Here is a great site if you are interested in apple recipes. Festival Winning Recipes

To my surprise I found the festival cookbook I own on Amazon!   

 

Scrambled Egg Casserole

Back in the 70's I intern taught at Thomas Jefferson High School in Bloomington, MN.  One of my co-workers, Donna Ranallo, gave me this recipe which was published in the original "Cooking in Minnesota Cookbook."  It is a great "make-ahead" dish!  I remember when the OHS Student Council, advised by Bob, served the casserole to the staff during Staff Appreciation Days.  This is a very versatile recipe that can be halved and doubled successfully.


Scrambled Egg Casserole
(10-12 servings)

18 eggs
1 cup plus 2 Tbsp. Half & Half
3 Tbsp. butter
1 ~ 10 1/2 oz. can cream of mushroom soup
6 oz. can drained mushrooms
5 oz. shredded sharp Cheddar cheese (about 1 1/4 cups)
3-4 slices, fried crisp and crumbled, bacon

Beat eggs and Half & Half together; scramble with butter in large skillet.  Put scrambled eggs in a 3-quart shallow casserole.  Add soup, mushrooms, and cheese; top with bacon.  (The casserole can be refrigerated over-night at this point.) Bake at 250' for 45 - 60 minutes...if refrigerated bake for 1 1/2 hours.

Note:   I usually use fat free Half & Half and Healthy Choice Cream of Mushroom Soup.  Also, I purchase reduced fat cheese for the dish.  Another substitution from Donna's recipe would be chopped fresh mushrooms for the canned variety.  I must admit...since we love Whiskey Ridge Bacon from Radisson, WI, I will not substitute anything
else for the bacon!!!

Note:  Amazon.com sells the second edition called, "More Cooking in Minnesota," which is an excellent cookbook too.  This cookbook is a collection of favorite family recipes from nearly 250 Twin City Home Economists from the twin cities.

Hearty Beef Stew

Guess I have been on a cooking spree lately...tonight I made another new recipe.  This recipe, called Hearty Beef Stew, came from the cookbook, "Farm Recipes and Food Secrets from the Norske Nook."  The flavoring was very tasty, although I made some changes to the recipe.  You can find the original recipe in the cookbook on page 29. 

Hearty Beef Stew

3 lbs. stew meat

1 Tbsp.  Curt's garlic extra-virgin olive oil

1 Tbsp. meat seasoning (recipe below)

6 medium carrots

3 stalks celery

1 large onion

8 potatoes

1/4 cup all purpose flour

3/4 cup water

1.  Place olive oil in a large skillet and add the meat. Sear meat until brown.  Reduce the temperature to medium.  Add the meat seasoning, stir and continue cooking 5 minutes longer. Add enough water to cover the meat and cook until the water begins to boil.  Reduce the heat to low, cover, and simmer for about 1 1/2 hours until the meat is  tender.

2.  While the meat is cooking, prep the vegetables.   Peel the carrot and slice into 1" pieces.  Cut the celery in half lengthwise and slice into 1/2" pieces.  Next, dice the onion into 1/4" pieces.  Finally, peel the potatoes and dice into 1" pieces.  Place vegetables into a stock pot, cover with water and cook until slightly tender.  Drain water into a bowl.  Place the vegetables in an oven-proof 2 quart casserole dish.


3.  Preheat the oven to 350'F.  Leaving the juice in the skillet, remove the stew meat and add the meat to the casserole dish.

4.  Pour the vegetable liquid into the skillet with the meat juice.  Make a slurry with the flour and water.  Add to the juice.  Cook over medium heat, stirring with a wire whisk, until thick and smooth.  Pour thickened slurry over the vegetables in the casserole dish.  Bake 30 to 45 minutes or until bubbling.

Meat Seasoning

1 tsp. garlic powder
1 tsp. sugar
1 tsp. salt
1 1/2 tsp. paprika
1 Tbsp. onion salt
1 tsp. pepper

Mix all ingredients together and store in a tightly covered container.

Chewy Ginger Cookies

Since I couldn't sleep, I decided to bake some cookies for Greg's lunch tomorrow.  I found the recipe in "The American Country Inn and Bed & Breakfast Cookbook" by Kitty and Lucian Maynard.  The cookies were so good that I decided to put the recipe on my blog before I went to bed!

Chewy Ginger Cookies

2 cups sugar
3/4 cup slightly chilled margarine
3/4 cup vegetable shortening
2 eggs
1/2 cup molasses
4 1/2 cups all-purpose flour
1 1/2 tsp. ground ginger
2 tsp. cinnamon
1 1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. salt
3 1/2 tsp. baking soda

1.  Using a fork, cream together margarine, shortening, and sugar in a large bowl.
2.  Stir in eggs and molasses.  Set aside.
3.  Sift together dry ingredients and add to the creamed mixture. Stir until mixed.
4.  Using a medium size cookie scoop create walnut size balls of dough.
5.  Roll into sugar and place balls on a lightly greased cookie sheet.
6.  Bake in a 350' F oven for approximately 8-10 minutes or until crinkled and brown.

Mustard Apricot Pork Chops

Tonight I tried a new recipe and I am very pleased with the taste.  My resource was "The Diabetic Four Ingredient Cookbook." ( As a food teacher I find that some of my students are diabetic, so I had this cookbook in my bookshelf.)  The menu for tonight was Mustard Apricot Pork Chops, Boiled Red Potatoes, Steamed Green Bean, Cucumbers with Salad Vinegar, and a Lettuce Salad.  Let me know if you try this recipe on a grill...it should be good!  Yum!

Mustard Apricot Pork Chops

1/3 cup light apricot preserves (I like Smucker's Simply Fruit Apricot)
1 Tbsp. Dijon mustard
4 pork chops
2 chopped, green onions including stems

1.  Combine preserves and mustard in a small saucepan.  Heat on low and stir until the preserves are melted.  Set aside.

2.  Place chops in a frying pan on a higher temperature and cook, for 2 minutes on each side, until lightly browned.  Do not overcook.  (If your pork chops are thin, you can omit this step.)

3.  Next, place chops on a broiling pan or iron platter and broil for 5 minutes.  Brush chops with half of the glaze and turn.  Broil 5 minutes longer.

4.  Turn and brush with remaining glaze.  Broil 2 minutes or until the pork chops reach 160'F.

5.  Garnish with green onions before serving.

Crunchy Asian Coleslaw

Looking for a quick and easy salad recipe?  Follow the link, Kraft Recipes: Crunchy Asian Coleslaw, for a coleslaw recipe that includes Ramen Noodle Soup Mix.

Oriental Chicken Salad

Grandma is coming for lunch today, so I thought I would make one of her favorite salads.  Years ago I found the recipe for Oriental Chicken Salad on the Internet.  Since I wanted to give the author credit, I searched the Internet looking for the source. Wow...there were many "hits" for the recipe.  Looks like  Top Secret Recipes was the web site where I found the recipe.  If you want the original recipe click on the link.  I also found the recipe in the book, "Top Secret Recipes / Classics." Below is my version with a couple of changes.   As I am cooking the recipe today, I will see if there needs to be more changes.  Have to go...time to get cooking!

Dressing:
1/4 cup + 2 Tbsp. honey
3 Tbsp. rice vinegar
1/2 cup mayonnaise
2 tsp. Grey Poupon Dijon mustard
1 tsp. sesame oil

Salad:
1/4 cup Egg Beaters
1/2 cup 2% milk
1/2 cup flour
1/2 cup corn flake crumbs
1 tsp. salt
1/4 tsp. pepper
2 boneless, skinless chicken breasts
1 Tbsp. olive oil
3 cups Romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1 carrot
1 chopped green onion, including green top
1 Tbsp. sliced almonds
1/3 cup chow mein noodles

1.  Prepare dressing ingredients by mixing in a small bowl with a wire whisk.  Cover and refrigerate while preparing salad.

2.  Cut each chicken breast into 5 strips.

3.  In one bowl, beat egg with milk.

4.  In another bowl, combine flour with corn flake crumbs, salt and pepper.  (To crumb the corn flakes:  place corn flakes in a plastic bag and roll with a rolling pin.)

5.  Using one hand, dip individual chicken piece in egg mixture.  Next, using your other hand, dredge the chicken piece into the flour mixture.  Coat all pieces.

6.  Pour olive oil in a frying pan and fry chicken until browned.  Set aside.

7.  Prepare the salad.  Wash lettuce and cabbage and dry by placing on a paper towel.  Tear Romaine lettuce leaves and Napa cabbage, in bite size pieces, from the core of the stem. Place in a large bowl.  Add sliced red cabbage.  Using a vegetable peeler, slice carrot and add.  Toss.

8.  Sprinkle green onion, almonds, and chow mein noodles on top of the lettuce.

9.  Place the chicken on top.

10. Serve with salad dressing on the side.


 Top Secret Recipes Classics  Here is a link if you are interested in purchasing the book from Amazon.com.

Italian Mushroom Chicken

Tonight I was looking for a quick recipe for chicken breasts, so I looked through "The Diabetic Four Ingredient Cookbook" for ideas.  A person doesn't need to be diabetic to enjoy the recipes in this cookbook.  I bought the cookbook, because the recipes were healthy, easy to prepare, and require only four ingredients!  At the same time, I made some changes to the recipe by adding EVOO and Queso Blanco cheese.  Any EVOO can be used in the recipe, but I enjoy "Oilerie" from Curt Campbell's store in Fish Creek, WI.  Here is a link to Curt's web site:  http://oilerie.com

Italian Mushroom Chicken
4 skinless, boneless, chicken breasts
1 Tbsp. Oilerie Garlic Extra Virgin Olive Oil
2 cups sliced, with stems removed, fresh mushrooms
1 cup sliced yellow onion
1 14oz. jar Prego Spaghetti Sauce
1/4 cup crumbled Queso Blanco cheese

Add EVOO to a skillet.  Next, add the chicken breasts and cook over medium-high heat until lightly browned.  Remove chicken from the skillet and keep warm.  Saute the mushrooms and onions in the skillet until tender.  Stir in spaghetti sauce and add chicken.  Cover.  Simmer for 25 minutes or until the chicken reaches 165'F.

An optional preparation method, which adds much flavor to this dish, is to crumble some Queso Blanco cheese on top of the chicken, cover, and simmer for a couple of minutes until the cheese melts.  One tablespoon of cheese will add 90 calories to the recipe.

4 servings.

Caramelized Pork Chops

After finding a recipe called, "Caramelized Pork Slices," in the Taste of Home Cookbook, I made some changes and prepared this recipe last night.  The ingredients gave the pork chops a great flavor.  Another good idea would be to brown the pork chops on a grill and then finish the cooking by baking the pork chops, in the oven, with the sauce.  The truffle oil is purchased at Oilerie in Fish Creek, WI.
http://www.oilerie.com/ 

Caramelized Pork Chops

2 pork chops
2 tsp. truffle extra virgin olive oil
2 minced garlic cloves
2 Tbsp. brown sugar
1 Tbsp. orange juice
1 Tbsp. molasses
Salt and pepper to taste

In a nonstick skillet, brown pork chops in olive oil over medium-high heat.  Remove and keep warm.  Using the same skillet, saute garlic for 1 minutes; stir in brown sugar, orange juice, molasses, salt, and pepper.  Return pork to pan; cook on low, uncovered until the pork chops are fully cooked.

2 servings

Black Walnut Cookies

Black Walnut Cookies was a favorite recipe of my Dad.  Mom always made them in a rectangular shape, so that the cookie was good for dunking in a cup of Arco Coffee.  How excited I was to find Arco Coffee on Amazon.com!

1/2 cup shortening
1/2 cup butter or margarine
2 cups brown sugar
2 eggs
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. baking powder
3 cups sifted flour
1 cup finely chopped walnuts
1/2 tsp. vanilla
1/2 tsp. almond

Cream together the shortening, butter/margarine. and brown sugar using a fork.  Add the eggs and flavorings.  Mix. Set aside.

Sift soda, salt, and baking powder with the flour.  Add to the butter mixture and stir until blended. 
Stir in the walnuts.

Roll into a log and wrap in wax paper.  Place in freezer.  When ready to bake the cookies, remove the dough from the freezer and slice.  Bake at 350' F on a cookie sheet sprayed with Pam.  Bake approximately 10 minutes or until golden brown.

Papaya Poached in Cinnamon Lime Syrup

Papaya Poached in Cinnamon Lime Syrup

Delicious Mexican dessert published in Bon Appetit.  This dessert is light enough to enjoy at the end of the meal.  For a garnish, I used whipping cream and a twist of lime.

For information on Mexican cooking lessons, contact Janice Thomas at the Savory Spoon Cooking School in Ellison Bay, WI.

Scrambled Egg Casserole

One of my favorite recipes to prepare for company, because it can be made ahead of time.

18 eggs
1 cup plus 2 Tbsp. half and half
3 Tbsp. butter
1 can (10 1/2 oz. cream of mushroom soup
6 oz. jar drained mushrooms
5 oz. shredded sharp Cheddar Cheese (about 1/4 cups)
3-4 slices fried crisp and crumbled bacon

Beat eggs and half & half together.  Melt butter in a large skillet, add eggs and scramble.  Put scrambled eggs in a 3-quart casserole dish.  Pour on soup, mushrooms, and cheese; top with bacon.  Bake at 250'F for 45 -60 minutes.  10-12 servings

Tip:  This recipe can be prepared ahead of time, refrigerated, and baked the next day.  Remember to increase the baking time to 1 1/2 hours.

Nutritional Tip:  Changes can be made to this recipe to make it healthier.  Use low fat cheese, low fat & low salt soup, fresh mushrooms, olive oil instead of butter and replace the bacon with turkey bacon.  I am also thinking that Egg Beaters could replace the eggs...haven't tried this yet.  I like to add broccoli to the dish.

Delicious Brownies

Brownies:

1/2 cup softened margarine
1 cup flour
1 cup sugar
4 eggs
1 pound can of chocolate syrup


Place ingredients in a mixer bowl. Beat on low speed until blended.  Grease a 9 x 13-inch cake pan.  Pour batter into the pan and bake at 350'F for 30 minutes or until a toothpick, inserted in the center of the brownies, come out clean.  Frost when cool.

Frosting:

1 1/3 cup sugar
1/4 cup milk
6 Tbsp. margarine
1/2 cup semi-sweet chocolate chips

Measure sugar, milk, and margarine into a sauce pan and cook on low until mixture begins to boil.  Stirring occasionally. (Over-stirring will create a crystallized frosting.)  Boil one minute and do not stir while boiling.  Remove saucepan from heat.

Add chocolate chips and stir until melted.  Cool at room temperature until the frosting begins to thicken and then frost the brownies.  It is important that the frosting doesn't get too thick or it will be impossible to use as frosting.

PS:  I have cooled the frosting by placing the saucepan in a bowl of ice water, but be very careful that the frosting doesn't set up to quickly.

Favorite Meat Loaf

3 lbs. hamburger
2 eggs
1/2 cup ketchup
1 diced onion
1/4 tsp. salt
1/4 tsp. pepper
2 slices of bread torn into pieces (the ends work great)

In a large bowl add the above ingredients.  Using your hands, mix well.  Shape meat mixture into a Teflon lined loaf pan and gently press down.  Bake in a preheated 350'F oven approximately 1 1/2 hours or until the internal temperature reaches 160'F.

Mom's Sugar Cookies

1/2 cup Crisco shortening
1/2 cup Imperial margarine
1 cup sugar
1 egg
1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cream of tartar
2 cups flour

Preheat oven to 350'F.  Cream shortening and sugar using a fork or pastry blender until smooth.  Add egg and vanilla.  Beat thoroughly using a wooden spoon.  (Do not use a mixer.) Add sifted dry ingredients.

Roll into balls about the size of a walnut or use a cookie scoop. Place on an ungreased baking sheet.  Flatten slightly with the base of a glass dipped in sugar or press with a pottery cookie stamp (The design will not be sharp as in the advertisement.)  Bake until lightly browned...8-10 minutes.

Enjoy frosting Mom's Sugar Cookies?  Here is a recipe...Wilton Buttercream Frosting.

Chicken Fricassee

Delicious recipe that I received while taking a ProStart Class from the National Restaurant Association.  Fresh herbs make such a difference in dishes, so I planted oregano, thyme, basil, parsley, and chives in my garden.  What fun!

8 chicken pieces
1 tsp. salt
1/4 tsp black pepper
1 tsp. thyme
2 Tbsp. butter
1 Tbsp. olive oil
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced onion
3 Tbsp. flour
1 cup white wine (My favorite for cooking is "Broke Ass"....seriously.)
2 cups chicken stock
1/2 cup cream
1 Tbsp. fresh chives

Preheat over to 350'F.

Combine salt, pepper, and thyme.  Season chicken with spice blend.  In a heavy saute pan, heat butter and olive oil over a moderate flame.  Saute chicken on both sides, but don't let it brown.  It will take about 7 minutes per side.  Transfer chicken pieces to an oven proof casserole dish.

Pour diced vegetables into saute pan and sweat for 5 minutes.  While stirring frequently, sprinkle flour over the vegetables and continue cooking for 2-3 minutes.  Whisk wine into the flour and vegetables.  Simmer for 5 minutes.  Add chicken stock and cream.  Bring to a boil.

Pour sauce over the chicken and cover the casserole.  Place in a 350'F oven for 40 minutes.  Transfer chicken and sauce to serving platter and sprinkle with chopped chives.

Irresistible Peanut Butter Cookies

Now that summer vacation is here, Greg is anxious for his DW to start cooking.  Since Greg has dinner ready for me every night during the school year, it really is payback time!!!  So, I am off to the kitchen to bake the Irresistible Peanut Butter Cookies.  Here's a link to one of my favorite recipes.

Irresistible Peanut Butter Cookies 


Another favorite Peanut Butter Cookie recipe is from a 1976 Betty Crocker Cookbook.

Oreo Truffles

Oreo Truffles
(Click for recipe.)

One of my students brought me this treat.  All I can say is, "Yum!"

Rosemary Chicken with Red Potatoes

2 tsp. chopped, fresh Rosemary
1 large clove minced garlic
1/4 tsp. salt
1/2 tsp. pepper
4 chicken pieces with skin removed
1 lb. 1-inch cubed red potatoes with skin
1 cup baby carrots
1/2 cup dry white wine (I like "Broke Ass" Wine...it is inexpensive and delicious in cooking.)

Preheat the oven to 425'.  Spray Pam in the bottom of a roasting pan.  Combine Rosemary, garlic, salt, and pepper in a small bowl.  Set aside. Clean and rinse the chicken and place in roasting pan.  Spread the herb mixture evenly on top of the chicken.  Next, add the potatoes and carrots.  Roast for 20 minutes.  Add the wine to the pan and roast 15 minutes longer.  Stir.  Continue roasting for 20 minutes or until the potatoes are tender and the chicken reaches 180'F.

Kyle’s Barbecue Chicken

3 Tbsp. oil

2 pkgs. Drummies or Chicken Pieces (thigh, wings, legs, breasts)

1 ½ jars of Masterpiece BBQ Sauce

10 oz. jar grape jelly

2 Tbsp. Louisiana Hot Sauce (This amount is too hot for me, so I usually use 2 tsp.)

1 tsp. liquid smoke


In a frying pan brown chicken in 3 Tbsp. oil and set aside. Remove excess grease from pan, but don’t clean the frying pan. Put BBQ Sauce and grape jelly in fry pan at low heat, until jelly melts. Add hot sauce to taste and add liquid smoke. Heat all of the ingredients until they are blended, stirring frequently so that the sauce doesn’t burn. Add chicken to the frying pan and simmer for one hour until tender or place the chicken in a slow cooker.