How to Marinate - Simply

Marinate Pork Chops -- Carol Jean Brown

Pork Chops

Lemon Pepper

7-up (or Sprite)

Soy Sauce

Cut or buy your pork lion -- with or with bones, to individual pieces.

Sprinkle heavily on each side with the lemon pepper --- it could use a lot

Layer into a container -- I use my old bread tupperware - It is sealed at the top.

Next pour on the Sprite or 7-up to cover about an inch over the meat.

Then add the soy sauce, about 1 tbs. into the mixture.

Let marinate - at least 6 hours.

Then BBQ -  throwing the marinate away

Jambalaya --Thanks to Bill - for Loving it

This is a favorite of our son.  I use to make this for my family.  It was alway well received.  

Now it sound hard, but it is really easy.  

You will love this - --

Jambalaya Chicken - Bill Brown

1- 3 -3 1/2 lb. cut up chicken                  

2 stalks of celery

1 med. carrot, peeled, sliced                  

1 med. onion, chopped

1 garlic clove, crushed, 

1- 14-16 oz. can tomatoes

Salt, water                                                 

1/2 tsp thyme

1/2 lb. pork sausage                                

1/2 lb. ham, chopped or shrimp

1 1/4 cups regular long grain rice         

1 med. green pepper, chopped

3 to 4 drops Tabasco sauce or hot sauce.      

1 bay leaf

Rinse chicken; boil until done.  I use chicken breast and cut them up and boil them in water.  This way I don't have to debone the chicken after it is cooked.  But, debone if you don't use breast. 

 In a Dutch oven or large pot, brown onion, garlic, celery, green pepper, carrot, 1 1/4 tsp salt, with sausage. 

 Save 1 3/4 cup of broth from chicken.  Add water, rice, tomatoes, Chicken, thyme to pot containing onion, garlic. Etc Add bay leaf. 

 Cook until rice is done - about 1-1 1/2 hours. 

 Add ham or shrimp and warm through.  

If you wish you can drain sausage grease before adding rice.  

I serve with green salad and cornbread. 

Rice Pudding -- Iris Brown --Too good

I know.  It isn't cold there were you are.  But, the nights are cool.  Time for some really good rice pudding.

I got this recipe from my mom-in-law.  It is wonderful.  The kids will love it.

Enjoy -- to the max.

RICE PUDDING - IRIS BROWN

4 cup. Milk                                  

1 - 4 oz. serving Vanilla Pudding and Pie filling (not instant)

1 cup. Minute Rice                    

1/4 tsp. cinnamon                      

1 egg, well beaten

1/4-cup raisins

1/8 tsp. Nutmeg

Stir milk and egg into pudding mix in pan.  Add rice and raisins.  Stir over medium heat just until it comes to a boil.  Add spices.  For creamier pudding cover while cooling.  Stir before serving.

Doug's Muffins --- Just extraordinary

When our son came home from his Home Ec. class (c.7th grade)  I did a quick second look at his recipe.

There wasn't anything thing but good ingredients.  And, he got extra credit for cooking at home.  What a deal, time off for me. 

These are really good muffins.  Try them and enjoy.

DOUG'S SWEET MUFFINS- Doug Brown

1 egg                                   1/2 cup milk

1/4 cup oil                           1 1/2 cup sifted flour

1/2-cup sugar                     1 1/2 tsp. baking powder

1/2 tsp. salt    

Stir egg and mix with other liquids.  Save.  Sift dry ingredients twice.  Place in medium sized bowl.  Make well in dry ingredients.  Pour in egg/milk/oil mixture.  Stir only until moistened.  Fill muffin tins lined with muffin liners about 2/3 full.  Divide batter evenly so that all twelve spaces are filled.  Bake at 375 degrees for 20-25 minutes.

Orange Creamsicle Fudge - Fudge for Summer

I love Fudge -- Now I have a recipe for the summer or just have Fudge at it Chocolate best.  

This is a great recipe, easy to do, and do the Kids love it,

Orange Creamsicle Fudge

Orange Creamsicle Fudge features swirls of sweet white chocolate fudge mixed with bright, fragrant orange-flavored fudge. Be sure to taste the orange fudge before pouring it into the pan and adjust the amount of flavoring to suit your taste, since the potency of different orange extracts can vary greatly.

Ingredients:

• 6 oz (1.5 sticks) butter

• 2 cups granulated sugar

• 3/4 cup heavy cream

• 1 package (12 oz) white chocolate chips

• 1 jar (7 oz) marshmallow cream (or fluff)

• 1 tablespoon orange extract

• orange (or a combination of red and yellow) food coloring

Preparation:

1. Prepare a 13x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. In a large heavy saucepan, combine the sugar, cream, and butter over medium heat. Continually stir the mixture until the butter melts and the sugar dissolves. Brush down the sides with a wet pastry brush.

3. Bring the mixture to a boil, and once it starts boiling, stir continuously for four minutes.

4. After four minutes of boiling, remove the pan from the heat and immediately stir in the marshmallow cream and white chocolate chips. Stir until the white chocolate has melted and the fudge is completely smooth.

5. Working quickly, pour about a third of the white fudge into a bowl and set aside. To the remaining fudge, add the orange extract and orange food coloring, stirring until it is a smooth, even color. It is important to perform these steps quickly, because the fudge will start to set if you take too long, and the end result will not be smooth.

6. Pour the orange fudge into the prepared pan and spread it into an even layer. Drop the white fudge over the top by the spoonful, then drag a table knife or toothpick through the fudge to create orange-white swirls. You can spray your hands with nonstick cooking spray and gently press them into the top to smooth out the swirls, if desired.

7. Allow the fudge to set at room temperature for 2 hours, or in the refrigerator for 1 hour. To cut, pull the fudge out of the pan using the foil as handles. Use a large sharp knife to cut the fudge into small 1-inch squares. Store Orange Creamsicle Fudge in an airtight container in the refrigerator for up to a week, and bring it to room temperature to serve.

German Pancakes -- Great Breakfast

My Family LOVES this recipe.  And am asked to make it anytime they are near.  So, Here to breakfast.  

I make this in our food processor, Just in case you need to know.

German Pancakes - Carol Jean Brown

4 eggs

1-tablespoon sugar

1/2 tsp. salt

2/3-cup flour

2/3-cup milk

2 Tablespoons soft butter

Heat oven to 400 degrees.  Butter well two 9-inch cake pans.  Pour eggs into blender container, cover and stir until light yellow in color.  Add remaining ingredients.  Mix until smooth.  Pour into prepared pans and bake for 20 minutes, then reduce heat to 350 and bake 10 minutes. Slide onto hot plates.  Serve with powdered sugar and butter.  Syrup, jelly, honey or flavored butters may also be served.

Meatloaf --- great great recipe

Meatloaf ---


I know - why would anyone have a blog about meatloaf?  I love meatloaf, so here is my favorite recipe.


Meatloaf

1 lb. hamburger - I use the 85% to 15% type
1/2 of a column of Premium Soda Crackers - crushed    ( I use only Premium - soda crackers, make a    nice mix)
1 egg
1/4-1/2 half chopped white onion - I have used Yellow-(You have to use more yellow-say twice as much)
1 can of tomato sauce -  leave a about 1/4 of a can to garnish the top-

Mix all of this in a very cute bowl -- Line your pan with foil -- Then you don't have to clean it out.
put the rest of the tomato sauce over the top -
Cook at 350 degrees for 1 to 1 1/2 hours (be sure you put in baked potatoes and a squash to use the heat)

There you go  one oven dinner.

Yeah - this makes really good meatloaf sandwiches