Beef Stew - very very good -- slow cooker

Beef Stew - Crockpot

I love this recipe -- 

Beef Stew meat -- at least one pound -- Cut into small pieces - browned then place in the crockpot

1 onion, sliced

2 cans of drained tomatoes

1/4 cup of tapioca (this is to thicken)

carrots -chopped into bit size pieces

potatoes - chopped into bit size pieces

1 tsp. cloves

2 bay leaves

Place all of this into the crockpot and let it cook on low for 6 -7 hours

Then add a just before serving --

1 can of corn

1 small pkg of green peas

I love this - you will too --

CHEESE-CHILI-CHICKEN SOUP - Pinon Staff

This soup is so good -- and easy

Just for the turning of the seasons -- You will love it ---

CHEESE-CHILI-CHICKEN SOUP - Pinon Staff

4-5 cans Cheddar Cheese Canned Soup- with their water
2 chicken breasts, cooked and diced
4-5 chopped green chilies
3-4 cooked, cubes Potatoes

Place all ingredients except green chilies in a large pan. Cook until warm.  Add green chilies and simmer.  


Serve warm.  


Great reheated, however, the chilies get stronger.

Swiss Steak -- YUM!

Now swiss Steak isn't unusual -- but I love this recipe that I converted to Crock pot --

Swiss Steak


1 round steak - or 1 london broil steak - brown in a skillet (with a little olive oil)

1 - 2 cans - diced tomatoes

1 onion - sliced


Brown the meat then put one can of diced tomatoes under the steak - Slide the steak in, then top off the steak with the other can of tomatoes.

Let it cook -- on low for - 6 to 7 hours --

The take the steak out, and add 1 green pepper- sliced and seed removed to the tomatoes.

Serve it after the peppers are wilted down.


That's it -- your family will love it --

Bread pudding -- yeah for Fred Wix

I love Bread Pudding

BREAD PUDDING W/ LEMON RAISIN SAUCE- Fred Wix

4 C. bread cubes - 8-10 slices    1/2 cup sugar

4 ex lg. eggs, beaten                   1/4-cup (Pck) brown sugar

2 3/4 cups milk                                2 Tbs. cornstarch

1/2-cup (Pckd) brown sugar            3/4-cup water                  2Tbs.butter

1/2 tsp. cinnamon                           1/4 cup lemon juice          1Tbs zested lemon

1/2 tsp. ground cardamom            1/4-cup raisins                    

2 Tbs. lemon juice                          2Tbs. nuts

Place the bread cubs in a lightly sprayed 9-inch baking dish or pan.  In bowl, combine the next 6 inbred. Mix well, and then pour over the bread cubes.  

Place in a 350 oven and bake 45 minutes or until a knife comes out clean.

  In a small saucepan, combine the next 4 ingred.  Then gradually stir in the cold water and lemon juice.  Heat this mixture, stirring over a medium heat until the mixture boils.  Reduce the heat and continue to cook until the sauce comes clear and thickens. 

Stir in the raisins, nuts, butter and zested lemon.  

Serve warm over the still warm or room temperature pudding. 

Makes 6 servings.  ENJOY!

Calabacita -- Welcome to Chile Season --

I love Calabacita -- The corn with the squash -- and of course the Green Chiles --Love it -- I found this recipe -- for a Casserole - Try it -- You will never look at zucchini again in the same way with corn CALABACITA (SQUASH CASSEROLE)

1 can whole kernel corn 2 green chili peppers, chopped fine (1 if red) 1 med. onion, sliced Salt & pepper to taste 2 tbsp. butter 2 to 3 med. zucchini, chopped Garlic to taste 1/2 c. cheese, grated 2 tbsp. sugar Cook corn, squash, peppers, onions and garlic until squash and onions are tender. Drain well in a colander. Add butter, salt, pepper and sugar. Top with grated cheese. Bake until cheese is melted at 350 degrees. Makes 6 servings.

Linguine & Clams -- YUM!

I have served this for years --- Such a good recipe -- I love it.

Enjoy - as Fred Wix always said --

LINGUINE WITH BUTTER-CLAM SAUCE – Fred Wix

Spaghetti                                         

4-6 cloves of garlic, minced

1/2 lb. butter                                    

1/2 - 1 cup fresh parsley, chopped

2-3 cans of minced clams 

Drained (Save liquid)            

1/2 cup Parmesan cheese, grated

1/2 tsp. salt

Clam juice                                       

Fresh ground pepper to taste

2 Tbs. sour cream (optional)

Melt butter and sauté' garlic and salt just until golden in color.  Cook spaghetti until done.  Drain and cover.  Drain clams, saving the liquid.  Add enough clam juice to make 2 cups of liquid.  Stir liquid into butter mixture and let simmer 10 minutes.  Add clams, parsley and pepper.  Let simmer for 2 minutes.  Toss sauce with Spaghetti.  Top with remaining sauce, garnish with larger pieces of parsley and sprinkle Parmesan cheese over top.  Serve with a large tossed green salad.

BREAD PUDDING W/ LEMON RAISIN SAUCE- Fred Wix

BREAD PUDDING W/ LEMON RAISIN SAUCE- Fred Wix

4 C. bread cubes - 8-10 slices    1/2 cup sugar

4 ex lg. eggs, beaten                   1/4-cup (Pck) brown sugar

2 3/4 cups milk                                2 Tbs. cornstarch

1/2-cup (Pckd) brown sugar            3/4-cup water                  2Tbs.butter

1/2 tsp. cinnamon                           1/4 cup lemon juice      1Tbs zested

1/2 tsp. ground cardamom            1/4-cup raisins                      lemon

2 Tbs. lemon juice                          2Tbs. nuts

Place the bread cubs in a lightly sprayed 9-inch baking dish or pan.  In bowl, combine the next 6 inbred. Mix well, and then pour over the bread cubes.  Place in a 350 oven and bake 45 minutes or until a knife comes out clean.  In a small saucepan, combine the next 4 ingred.  Then gradually stir in the cold water and lemon juice.  Heat this mixture, stirring over a medium heat until the mixture boils.  Reduce the heat and continue to cook until the sauce comes clear and thickens.  Stir in the raisins, nuts, butter and zested lemon.  Serve warm over the still warm or room temperature pudding.  Makes 6 servings.  ENJOY!

I don't use cardamon --I just put it in -- Because Fred makes it with cardamon

crepes -- great for dinner or breakfast

Crepes: 

 3 large eggs 

 1 1/2 cups whole milk* 

 1/2 cup water 

 1 1/2 cups unbleached all-purpose flour 

 2 tbsp. o.j. 

 3 tbsp. sugar 

 1/2 tsp salt 

 5 tbsp unsalted butter, melted, plus extra for brushing the pan. 

 *Note:  The book says that the tasters preferred the taste of whole milk but that you can use low-fat or fat-free milk instead. 

 For the crepes:  Combine the eggs, milk, water, flour, o.j., sugar, salt, and melted butter in a blender until a smooth batter forms, about 10 seconds.  Transfer the batter to a medium bowl.  Using a pastry brush, brush the bottom and sides of a 10-inch nonstick skillet very lightly with melted butter and heat the skillet over medium heat.  When the butter stops sizzling, tilt the pan slightly to the right and begin pouring in a scant 1/4 cup batter.   

 I am sure you know how to finish cooking the crepes.  So, if you don't then i can finish with the directions if you want.  But, I am not sure if you want more breakfast recipes or just recipes for the crepes.  But here are some suggestions for the crepes.  You can make and orange sauce to go with these crepes instead of having syrup.  You can fill the crepes with an orange cream and then roll the crepes up so they are stuffed crepes.  You can grill some fruit and place them inside the crepes or if you bought some hawaiian fruit (like kiwis, mangoes, pineapple etc) and made a mixture of that, I can give you a sauce that would be good with the fruit.  Crepes are delicate and so the toppings should be delicate also.   

Lime Water -- what a relief -

Lime Water --- oh so cool -  Now that it is getting hotter -- (Yes I know you are hotter than I am) this is just great --

5 Qt. Water                                  2 T. Citric Acid (Vitamin C)

3 C. Sugar                                   Crushed Ice

2 T. Lime Juice or Lemon Juice

Stir well & Float slices of Lemons or Limes on Top.

(Citric Acid can be purchased at Trader Joes's or Whole foods - It's a Powder) or at a Health food stores.

Salmon Sandwiches

Smoked Salmon Sandwiches

English Muffins

Scrambled eggs

Tomatoes, sliced

Purple onion, sliced

Toast Muffins and then butter. 

Then top with a slice of tomato

Next scrambled eggs

Finally onion.  

Wrap in foil and it is ready to go. 

Broil Fish Steak or Filets -- YUMMMMM!

Broiled Fish Steaks or Filets

8 fish steaks or fillets, washed well in cold running water (Unless frozen)

Salt

1/4 cup lemon juice

1/2 cup melted butter

Place fillets or steaks on well greased baking sheet.  Sprinkle with Salt.  Drip lemon juice and butter generously over fish.  Broil about 6 inches from heat for approximately 10 minutes for each 1-inch of thickness, basting once with lemon and butter.  When fish is firm and flakes easily, remove from broiler.  Baste Again with lemon and butter; garnish and serve immediately.  Makes 8 servings 

For microwave – which I like best. Bake Fish Steaks or Filets – same ingredients Cut up lemons at least 2 lemons and squeeze juice onto fish and then place the lemons in the baking pan.  Cover with plastic wrap – then you don’t need to baste.  

Set timer – and check every 2 minutes or so.  When fish flakes it is done.  Can sit and finish cooking with plastic wrap over --- be careful not to remove wrap or fish could easily dry out.  If this happens ---serve a small dish of melted butter at each place setting ---kids love dunking.

I love fish this way --- 

Whoopie Pies -Stacey Gray - YEAH!

My Daughter saw this recipe -- and she wanted to try them -- and wow are these good -- Love them Stace

Whoopie Pies -Stacey Gray -

2 cups flour

1 c. sugar

1/2 cup unsweetened cocoa powder

1 tsp. soda

1/2 tsp. baking powder

1/4 tsp salt

1/2 c sour milk

1/2 c water

1/2 cup shortening

1 egg 

1 egg yolk

Filling:

1/2 c shortening

2 tBS flour

1 TB sugar

2 tsp vanilla

2 1/2 cup powdered sugar

3 TBS milk

Preheat oven to 400 degrees

To make cookies -- Add all dry ingreat.  to a mixer -- mix -- then add the wet ingreat.  then add the egg and egg yolk  mix for an additional 2 minutes - until it is mixed well.

Drop the drop by a rounded tsp 2 inches apart onto an ungreased cookie sheet - makes about 3* dozen cookies -- then let them cook for about 6 min.  or until the top spring back.  

Let cool 

Meanwhile make the filling -- 1/2 c shortening, 2 tbl sugar and 1 tbl sugar and vanilla -  mix with electric mixer on medium speed for 30 sec.

Slowly add 1 1/4 c powdered sugar -- add the milk -- gradually add the remaining powered sugar

My Daughter made this recipe -- she said to mix a little more flour into the cookies -- *an make them small --

to assemble them frost one side of the cookies and then top them with the remaining cookies -- 

These are really good --  

Bread -- the stuff of life

Bread -- the stuff of life -

I have a Cruinart bread machine -- Which I love 

Now to start the Bread -- I put it on 1 pound loaf -- French Bread setting - and the darkest loaf color  -  It just turn out a deep golden brown --

Now -- I check the pan and also the spinning item. Just to make sure it turns --

Then it is on to the mixer --

Add:

1 1/2 c. water

3 cups gold medal flour -- +/- 1/2 or more of flour -- depending on the humidity,

1 pkg Fleshmens yeast -- (I tried to use the other kind -- but this turns out best)

1/2 tsp salt (it will not taste good without the salt)

1 tsp sugar

1 TBS - olive oil

1  TBS - lemon juice (you use this if you have cheaper flour - I use it to make it get a sourdough taste)

Now -- I am to hovering -- I know I have issues -- I just like to check to make sure it mixes --  by adding more flour -- i.e.

Then let it go for the required time. 

Now you have a hot, lovely batch of bread --

Truffles - For everyone

I love Truffles --- That you can make for Easter --- These are wonderful ---  

Truffles

1/3 cup Heavy Cream

12 oz semi sweet choc. chips or 2 cups of chips

6 Tbs Butter

2 tsp flavoring = butter, vanilla, rum or coconut

In a double boiler; bring the cream to  a simmer

Remove from the heat and stir in choc. chips

Add the rest of the ingredients

Pour the choc mixture onto a shallow bowl

cool, cover and refrigerate for at least 2 hours

Wax paper covered pan 

Scoop across the layer of chocolate mixture to make a ball.

roll or dip - either - coca powder, nuts, coconut-toasted  

cover and refrigerate

makes 30 truffles

I knew you knew

I forgot to put in green food coloring - to give it that deep green --

so add  4 drops -- or enough to make it green

Green Cake - Pistachio pudding cake - Great -

Green Cake -Pistachio Cake -- or Watergate Cake - (I don't know the reason)

1 pkg - Duncan Hines Yellow or White cake mix - yes this is what I love - the other cake mix is to dry
1 pkg - instant pistachio pudding - dry -
Pour into a bowl

Add:
3 eggs
Water -  How ever much water it calls for on the box.

And I have to use flour - because I live in high alt.

Mix as you would any cake mix ---

grease and flour a bundt cake pan.

Bake at 350 degrees for 45 minutes - or until you can insert a toothpick and it come out clean.

Take it out of the pan -  Top with powdered sugar.

This is an easy cake -- I take it everywhere -- I get a lot of compliments -- And it is easy --

Corn beef & Cabbage & Potatoes -- Hurray!

I love Corn beef & Cabbage & Potatoes -- This cooks all day --- and is oh so easy ---

1 pre-packaged corn beef -- with pickling spices included

Put this is a pan of water ---submerged - Boil this all day ---

Take out the corn beef --- set it on a baking pan --- on the upper layer coat with mustard - and then sprinkle with brown sugar -- But it into the oven -- boiler on -  Let the open -with the mustard get golden brown and bubbly.

Now with the left over stock - add potatoes and cut up cabbage -  I usually cut a head of cabbage into 6 to 8 pieces, and the potatoes are peeled and whole.  Cook until they are soft.

When serving a put vinegar and butter on the table and serve it all together.

We just love it.

St- Patrick days -- Yeah the first recipe --Green Popcorn

St. Patrick's Day Popcorn Recipe

Photo by: Taste of HomeSt. Patrick's Day Popcorn Recipe

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Everyone's eyes will be smilin' when they see this candy corn with an Irish twist. "The green color gives the snack instant holiday appeal," nods Karen Weber of Salem, Missouri.

This recipe is:

Quick

5St. Patrick's Day Popcorn Recipe

• Prep: 15 min. + cooling
• Yield: 24 Servings

1515

Ingredients

• 4 quarts popped popcorn
• 1 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup water
• 1/2 cup light corn syrup
• 1 teaspoon white vinegar
• 1/4 teaspoon salt
• 1/2 cup butter
• 8 to 10 drops green food coloring

Directions

• Place popcorn in a large roasting pan; keep warm in a 250° oven. Meanwhile, in a large heavy saucepan, combine the sugars, water, corn syrup, vinegar and salt. Cook and stir over medium heat until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 260° (hard-ball stage).
• Remove from the heat; stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Cool. Break into pieces. Store in an airtight container. Yield: 6 quarts.

SHHHHH! I'm making this for V-day - Pecan Pie

Pecan Pie -- Pirate’s Pantry - love this

1 c White corn syrup

1 c dark brown sugar

1/3 tsp salt

1/3 c. butter

2 tsp vanilla

3 eggs - slightly beaten

1 heaping cup whole pecans ------I use it to layer the pecans at least 2 deep in the pie pan

1 pie shell

Preheat oven to 350 degrees - 

Put the pecan in first to measure them -- then combine the other ingred. in a bowl. 

Then pour them over the pecans --- Yeah - remember this rises up during the backing process -- you do not want this stick mess --

Cook - 45 - 60 

Red beans & Rice -- Looks like Mardi Gras is coming

RED BEANS AND RICE - Pirates Pantry

1 lb. Red kidney Beans                      

1 meaty hambone

2 large onions, chopped                    

1 bell pepper, chopped

2 ribs Celery, chopped                       

2 cloves Garlic, finely chopped

Salt and Pepper to taste                     

Pinch of sugar

2 lbs. spicy sausage                            

1/4 cup Parsley, chopped

1 bay leaf (optional)

Soak beans overnight.  Rinse.  Cover with water and cook hambone, onion, bell pepper, celery, garlic salt, pepper, sugar and bay leaf.  While beans are cooking. Fry sausage in skillet.  Drain, fry until crisp, and set aside.  Cook beans until fork tender; then add fried sausage.  Just before serving, remove bay leaf and add parsley.  This recipe can be put in the freezer.  Serve over cooked rice and cornbread

This is truly wonderful -- My Husband, served a Mission in the Gulf States, tried to get this for me.  

His first try was a wash out plate of beans with every hot pepper you could try.  

So, when I found this -- Hurray!     I make this once a year -- I cut it down quite a bit, because our kids have left us.  

Enjoy

Hot Fudge Pudding Cake - - Can be made smaller

Hot Fudge Pudding Cake - -  Can be made smaller 

1 cup flour

3/4 cup sugar

2 Tbs. cocoa

2 tsp baking powder

1/4 tsp salt

1/2 cup milk

2 Tbs shortening- melted

1 cup chopped nuts

1 cup brown sugar -packed

1/4 cup cocoa

1 3/4 cup HOT water

Heat oven to 350 degrees.

In the mixing bowl -- combine the first 5 ing.  Stir in milk, shortening and nuts.

Pout batter into an ungreased pan 9 X 9 X 2.   

Stir together brown sugar, 1/4 c coca sprinkle over batter in the pan -

Pour on HOT Water,

Bake 45 min .  While hot, cup int pugging square ;  Invert to dessert plates and spoon sauce over each --Serve with Whipped cream

Deep Dish Pizza -- Chicago Style - Love it

Deep Dish Pizza

Crust
2 3/4 to 3 1/4 Cups Flour
1 pckg yeast
1 cup warm water
2 TBs oil
Cornmeal

Sauce -
1 lb sausage -
1 can (14 oz) cut tomatoes
1 cup water
2 tsp oregano
2 tsp thyme, crushed
1 clove garlic - minced
1/4 cup fresh slice mushrooms
1/2 medium onion sliced into rings
1 Tbs olive oil
2 cups mozzarella - cheddar cheese

Make the crust and push it into your pan -- as it is a deep dish pan - it can't be roll out

Next cook the sausage -- then add the remainder ingredients (except the mushroom, onions & cheese) -  cook until it becomes thick - about 12 -15 minutes --

Spoon this into the crust -- covering it all.  Then put the mushroom, onions & cheese on.

Bake for 15-20 minutes in a 375 degree oven.

Let it rest after it is cooked -15 minutes to set everything

When I had kids -  a double this recipe -- and I used 1 lbs sausage & 1 lbs hamburger -- we had to make things stretch

You will love this

SIX-WEEK BRAN - DATE MUFFINS -Iris Brown

Well -- it is the first of the year --- Time to make real food -- 

Time - to clean out our systems -- 

Time to clean out our Lives

Every year I make goals -- which sometimes comes true.  I love this recipe.  It can sit in your fridge- But mostly it is just darn good.  

SIX-WEEK BRAN - DATE MUFFINS - Iris Brown

3/4 cup butter                                      1 cup sugar

4 eggs                                                   5 cups flour

3 cups All Bran                                    2 cups 40% Bran Flakes

1 tsp. salt                                              5 tsp. soda

1 quart Buttermilk                               1 cup dates, chopped

1 cup chopped nuts

Cream butter and sugar.  Add eggs; beat well.  Blend and set aside flour, All bran, ands salt.  Dissolve soda into buttermilk and add alternately to creamed mixture with dry ingredients.  Blend in dates and nuts.  Drop by spoonfuls into greased muffin cups and bake at 375 degrees for 12 to 15 min or until doe.  Serve Hot.

Remaining batter may be stored up to six weeks in a covered bowl in the refrigerator.