Very very easy.
Boil three potatoes per person. Idahoes are very nice.
Milk
Butter
Salt
Peel potatoes. Chop in half. Boil for about an hour or until the tip of a knife goes clear through the potato without any resistance. Drain potatoes in a large collander. Return the potatoes to the pot (now emptied of water but still on a low flame....this will help to evaporate whatever moisture is left...you want the potatoes to be dry before you start to mash them). I find a metal masher is best. Once you have started to break them down add a splash of whole milk, a dash of salt, and a chunk of butter.....adjust the milk, salt, and butter according to the number of potatoes in the pot. Mash quickly, turn the flame off, and cover the potatoes until ready to serve.
Thursday, November 18, 2004
Herbed Stuffing with Sausage
This is delicious warmed up when leftover. I can never quite decide whether I like the stuffing out of the bird or that baked in a casserole better.
1 large package of stuffing crumbs (I prefer those made by Pepperidge Farm)
1 large onion, chopped
1 16 ounce package of pork sausage (preferably Jones Sausage)
2 cups celery, chopped fine
Bell's seasoning to taste
butter
water
Prepare the stuffing as directed on the back of the package.....butter boiled in water, et cetera. Meanwhile, cook the onions and celery together (in butter). After the onions and celery start to melt a bit add the sausage in pinchfuls to the pan. Cook thoroughly until the sausage meat is firm and clearly cooked all the way through. In the meantime, the butter/water mixture should be coming to a boil. Dump the entire package of stuffing crumbs into the pot. Wet thoroughly with the hot butter/water mixture. Pour the sausage-onion-celery mixture into the pot. Then, add a teaspoon or two of Bell's seasoning to the mixture. Pack this into the neck cavity of the bird and to the interior chest cavity of the bird. Sew the bird up with a needle threaded with black thread, the better for seeing once the bird is cooked. Any leftover stuffing can be baked in a casserole dish.
1 large package of stuffing crumbs (I prefer those made by Pepperidge Farm)
1 large onion, chopped
1 16 ounce package of pork sausage (preferably Jones Sausage)
2 cups celery, chopped fine
Bell's seasoning to taste
butter
water
Prepare the stuffing as directed on the back of the package.....butter boiled in water, et cetera. Meanwhile, cook the onions and celery together (in butter). After the onions and celery start to melt a bit add the sausage in pinchfuls to the pan. Cook thoroughly until the sausage meat is firm and clearly cooked all the way through. In the meantime, the butter/water mixture should be coming to a boil. Dump the entire package of stuffing crumbs into the pot. Wet thoroughly with the hot butter/water mixture. Pour the sausage-onion-celery mixture into the pot. Then, add a teaspoon or two of Bell's seasoning to the mixture. Pack this into the neck cavity of the bird and to the interior chest cavity of the bird. Sew the bird up with a needle threaded with black thread, the better for seeing once the bird is cooked. Any leftover stuffing can be baked in a casserole dish.
Green Bean Casserole
This is, I understand, a classic dish for the holidays, though not particularly a favorite of mine.
1 can condensed cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
dash of freshly ground pepper
4 cups cooked cut green beans
2 cups French fried onions
Combine the soup, milk, pepper, beans and 1/2 of the onions in a 2 quart casserole. Bake at 350 degrees farenheit for 25 minutes or until hot. Stir. Cover with remaining onions. Bake for 10 minutes longer.
1 can condensed cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
dash of freshly ground pepper
4 cups cooked cut green beans
2 cups French fried onions
Combine the soup, milk, pepper, beans and 1/2 of the onions in a 2 quart casserole. Bake at 350 degrees farenheit for 25 minutes or until hot. Stir. Cover with remaining onions. Bake for 10 minutes longer.
Toffee Squares
Simple and sweet!
1 cup butter
1 cup brown sugar
1 teaspoon vanilla extract
2 cups flour
1 cup nuts (optional)
1 cup chocolate chips
Mix the butter and brown sugar together. Add the vanilla, then the flour, nuts, and chocolate chips. Bake at 350 degrees farenheit for 25 minutes.
1 cup butter
1 cup brown sugar
1 teaspoon vanilla extract
2 cups flour
1 cup nuts (optional)
1 cup chocolate chips
Mix the butter and brown sugar together. Add the vanilla, then the flour, nuts, and chocolate chips. Bake at 350 degrees farenheit for 25 minutes.
McCarra's Cornbread
Very nice served warm with a bit of butter spread upon it.
2 cups corn meal
1 teaspoon salt
2 eggs
2 cups buttermilk
1 tablespoon molasses
1 teaspoon soda
Preheat oven to 450 degrees farenheit. Beat the soda, eggs, and buttermilk together. Add the molasses and stir well again. Beat in two cups of cornmeal and the salt. Pour into a buttered square pan. Bake for 25 minutes. Cut into squares while still in the pan. Keep warm until serving.
2 cups corn meal
1 teaspoon salt
2 eggs
2 cups buttermilk
1 tablespoon molasses
1 teaspoon soda
Preheat oven to 450 degrees farenheit. Beat the soda, eggs, and buttermilk together. Add the molasses and stir well again. Beat in two cups of cornmeal and the salt. Pour into a buttered square pan. Bake for 25 minutes. Cut into squares while still in the pan. Keep warm until serving.
Special K Treats
A tasty treat!
1 cup sugar
1 cup white syrup
1 cup crunchy peanut butter
6 cups Special K cereal
1 package chocolate chips
1 package butterscotch chips
Cook the sugar and white syrup together for one minute. Add the peanut butter and six cups of Special K cereal. Spread onto a buttered cookie sheet. Melt one package of chocolate chips and one package of butterscotch chips. Spread each over the cereal mixture. Let cool until firm, then cut into squares.
1 cup sugar
1 cup white syrup
1 cup crunchy peanut butter
6 cups Special K cereal
1 package chocolate chips
1 package butterscotch chips
Cook the sugar and white syrup together for one minute. Add the peanut butter and six cups of Special K cereal. Spread onto a buttered cookie sheet. Melt one package of chocolate chips and one package of butterscotch chips. Spread each over the cereal mixture. Let cool until firm, then cut into squares.
Bing Cherry Salad
This is a sweet dessert, not what I would generally consider a "salad" which would be a savory mixture of vegetables and dressing.
16 ounces crushed pineapple
16 ounces Bing cherries, halved
8 ounces cream cheese, softened
1 cup miniature marshmallows
9 ounces non-dairy whipped topping
Drain pineapple and cherries. Reserve 1/4 cup of the juice from the cherries. Mix juice with the cream cheese. Add remaining ingredients. Chill for several hours before serving.
16 ounces crushed pineapple
16 ounces Bing cherries, halved
8 ounces cream cheese, softened
1 cup miniature marshmallows
9 ounces non-dairy whipped topping
Drain pineapple and cherries. Reserve 1/4 cup of the juice from the cherries. Mix juice with the cream cheese. Add remaining ingredients. Chill for several hours before serving.
Crunchy Cheese Sticks
A cheesy, crunchy appetizing snack!
1 pound of frozen puff pastry
1 cup grated Parmesan cheese
2 teaspoons thyme and oregano (dried)
black pepper (freshly ground)
2 eggs (beaten)
Preheat your oven to 450 degrees farenheit. Add herbs and ground pepper to cheese, combining well. Beat the eggs in a pie plate or baking dish large enough to dredge the sheets of puff pastry. Immerse both sides of the defrosted dough in the beaten eggs and dredge gingerly in the herb-cheese mixture. Place the seasoned dough on wax paper. Using a sharp knife or a pastry wheel, cut dough into one inch wide strips. Twist strips into a spiral shape and place one inch apart on a baking sheet covered in foil. Bake for fifteen minutes, then remove carefully from the sheet. These are best served fresh but can be kept for up to five days in a tighly sealed container.
1 pound of frozen puff pastry
1 cup grated Parmesan cheese
2 teaspoons thyme and oregano (dried)
black pepper (freshly ground)
2 eggs (beaten)
Preheat your oven to 450 degrees farenheit. Add herbs and ground pepper to cheese, combining well. Beat the eggs in a pie plate or baking dish large enough to dredge the sheets of puff pastry. Immerse both sides of the defrosted dough in the beaten eggs and dredge gingerly in the herb-cheese mixture. Place the seasoned dough on wax paper. Using a sharp knife or a pastry wheel, cut dough into one inch wide strips. Twist strips into a spiral shape and place one inch apart on a baking sheet covered in foil. Bake for fifteen minutes, then remove carefully from the sheet. These are best served fresh but can be kept for up to five days in a tighly sealed container.
Pumpkin Pie
Delicious with a dollop of fresh whipped cream.
1 14 ounce can of sweetened condensed milk.
1 16 ounce can of pumpkin (two cups)
2 eggs
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon cinnamon
1 nine-inch frozen prepared pie crust
Preheat oven to 425 degrees farenheit. Mix condensed milk, pumpkin, eggs, salt, and spices together. Pour into crust. Bake for 15 minutes at 425 degrees. Then, reduce the heat to 350 degrees and continue cooking for 40 minutes or until a knife inserted one inch from the crust comes out clean. Cool. Garnish as desired prior to serving.
1 14 ounce can of sweetened condensed milk.
1 16 ounce can of pumpkin (two cups)
2 eggs
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon cinnamon
1 nine-inch frozen prepared pie crust
Preheat oven to 425 degrees farenheit. Mix condensed milk, pumpkin, eggs, salt, and spices together. Pour into crust. Bake for 15 minutes at 425 degrees. Then, reduce the heat to 350 degrees and continue cooking for 40 minutes or until a knife inserted one inch from the crust comes out clean. Cool. Garnish as desired prior to serving.
Cranberry Conserve
Very tasty along with your Thanksgiving turkey, gobble gobble!!
4 cups cranberries
2 cups water
2 cups sugar
1 Granny Smith apple peeled, cored, and diced
1 cup raisins
2 tablespoons orange juice
2 tablespoons lemon juice
Cook the cranberries in the water until their skins pop open. Add the sugar, raisins, apple and orange juices. Stir. Boil together for twenty minutes. Remove from the heat and pour into a serving dish. Chill in the refrigerator for several hours before serving.
4 cups cranberries
2 cups water
2 cups sugar
1 Granny Smith apple peeled, cored, and diced
1 cup raisins
2 tablespoons orange juice
2 tablespoons lemon juice
Cook the cranberries in the water until their skins pop open. Add the sugar, raisins, apple and orange juices. Stir. Boil together for twenty minutes. Remove from the heat and pour into a serving dish. Chill in the refrigerator for several hours before serving.
Wednesday, October 27, 2004
Porridge
Very warming on a cold winter morning!
two cups water
one cup quick-cooking oats
splash of whole milk
two tablespoons sugar (or honey, if you prefer)
Boil the water. A lid on the pot will help bring the water to the boil more quickly. Add the oats and sugar. Bring back up to a boil. Stirring briskly, splash some whole milk into the boiling mixture. Be vigilant, as you watch the pot, because, if one doesn't, the milk has a tendency to fuse with the bottom of the pot. Bring it to a boil again, stirring several times in the interim, until it has a nice creamy consistency. Pour into a bowl. Once served, you can add more milk if you want to lower the temperature of the porridge or to thin the consistency somewhat. This should feed one person of moderate appetite or two persons of lesser appetite.
two cups water
one cup quick-cooking oats
splash of whole milk
two tablespoons sugar (or honey, if you prefer)
Boil the water. A lid on the pot will help bring the water to the boil more quickly. Add the oats and sugar. Bring back up to a boil. Stirring briskly, splash some whole milk into the boiling mixture. Be vigilant, as you watch the pot, because, if one doesn't, the milk has a tendency to fuse with the bottom of the pot. Bring it to a boil again, stirring several times in the interim, until it has a nice creamy consistency. Pour into a bowl. Once served, you can add more milk if you want to lower the temperature of the porridge or to thin the consistency somewhat. This should feed one person of moderate appetite or two persons of lesser appetite.
Irish Breakfast for Two
An absolutely delicious, albeit occasional, indulgence.
8 rashers of bacon
8 pork sausages
4 eggs, prepared as preferred
8 one inch rounds of black pudding
8 one inch rounds of white pudding
4 slices of tomato
Fry the above, then:
butter 4 slices of whole wheat bread
butter 4 slices of white toast
and, finally:
brew one large pot of very strong tea to be taken with milk and sugar
8 rashers of bacon
8 pork sausages
4 eggs, prepared as preferred
8 one inch rounds of black pudding
8 one inch rounds of white pudding
4 slices of tomato
Fry the above, then:
butter 4 slices of whole wheat bread
butter 4 slices of white toast
and, finally:
brew one large pot of very strong tea to be taken with milk and sugar
Tuesday, October 26, 2004
Beef Stew
Perfect comfort food for a winter evening!
2 1/2 pounds cubed beef
3 tablespoons olive oil
5 tablespoons flour
2 tablespoons butter
1 teaspoon chili powder
1 1/2 cloves garlic, chopped
1 1/2 onion chopped
1 1/2 celery stalks, diced
30 ounce can of tomatoes
1/2 teaspoon basil
1/4 teaspoon thyme
1 clove
3 cups beef stock
3 tablespoons tomato paste
3 large potatoes, peeled and diced
3 large carrots, peeled and chopped
pepper and salt to taste
Preheat oven to 400 degrees farenheit. Heat oil in a large ovenproof pot (we find an enamel one works well). Sear the meat, adding chili powder, salt, and pepper. Mix thoroughly and cook for about six minutes. Add the flour. Cook for a further 4 to 5 minutes. Remove meat and set aside. Add butter to the pot. Add garlic, celery, onion, and seasonings and cook for about 5 minutes. Add tomatoes (with juice). Put the beef back into the pot, mixing well. Add pepper and salt to taste. Add beef stock, mix and stir in tomato paste, cover and bring to a boil. Finish cooking it two hours in the oven. After one hour add the vegetables. After 30 minutes remove the cover. Should serve four persons with moderate appetites or two with hearty appetites who like leftover stew for lunch the next day!
2 1/2 pounds cubed beef
3 tablespoons olive oil
5 tablespoons flour
2 tablespoons butter
1 teaspoon chili powder
1 1/2 cloves garlic, chopped
1 1/2 onion chopped
1 1/2 celery stalks, diced
30 ounce can of tomatoes
1/2 teaspoon basil
1/4 teaspoon thyme
1 clove
3 cups beef stock
3 tablespoons tomato paste
3 large potatoes, peeled and diced
3 large carrots, peeled and chopped
pepper and salt to taste
Preheat oven to 400 degrees farenheit. Heat oil in a large ovenproof pot (we find an enamel one works well). Sear the meat, adding chili powder, salt, and pepper. Mix thoroughly and cook for about six minutes. Add the flour. Cook for a further 4 to 5 minutes. Remove meat and set aside. Add butter to the pot. Add garlic, celery, onion, and seasonings and cook for about 5 minutes. Add tomatoes (with juice). Put the beef back into the pot, mixing well. Add pepper and salt to taste. Add beef stock, mix and stir in tomato paste, cover and bring to a boil. Finish cooking it two hours in the oven. After one hour add the vegetables. After 30 minutes remove the cover. Should serve four persons with moderate appetites or two with hearty appetites who like leftover stew for lunch the next day!
Lasagna
This takes a little time but it is well worth the effort!
16 pieces lasagna pasta
1 large (about 30 ounces) jar of spaghetti sauce
1 pound ground beef (or Italian sausage, whichever you prefer)
4 cups ricotta cheese
1 egg
mixed Italian spices (oregano, basil, thyme)
16 ounces whole milk mozzarella cheese
Preheat oven to 400 degrees farenheit. Cook the pasta in a large pot. I find it helps to prevent sticking if you add a tiny bit of olive oil. Simultaneously, brown the ground beef (or Italian sausage), draining off any excess fat. Stir in the spaghetti sauce, reserving some for the bottom of the baking dish and for the top of the lasagna. As the strips of lasagna pasta cook place them on a sheet of aluminum foil. Put some sauce in the bottom of the baking dish (to prevent sticking). Place a layer of pasta on the bottom of the dish. Cover with the meat mixture. Cover the meat with a layer of pasta. Mix one egg and Italian spices into the ricotta. Spread evenly over the pasta. Cover ricotta with another layer of pasta. Spread sauce over the pasta. Cover the topmost layer of pasta with shredded mozzarella cheese and sprinkle with dried oregano. Cover with foil. Bake for 40 minutes. Remove the foil and cook for a further 10 minutes. The cheese on the top should be thoroughly melted and starting to bubble and brown at the edges. Let it stand for about 10 minutes before trying to cut it.
This is very nice served with some garlic bread and red wine.
16 pieces lasagna pasta
1 large (about 30 ounces) jar of spaghetti sauce
1 pound ground beef (or Italian sausage, whichever you prefer)
4 cups ricotta cheese
1 egg
mixed Italian spices (oregano, basil, thyme)
16 ounces whole milk mozzarella cheese
Preheat oven to 400 degrees farenheit. Cook the pasta in a large pot. I find it helps to prevent sticking if you add a tiny bit of olive oil. Simultaneously, brown the ground beef (or Italian sausage), draining off any excess fat. Stir in the spaghetti sauce, reserving some for the bottom of the baking dish and for the top of the lasagna. As the strips of lasagna pasta cook place them on a sheet of aluminum foil. Put some sauce in the bottom of the baking dish (to prevent sticking). Place a layer of pasta on the bottom of the dish. Cover with the meat mixture. Cover the meat with a layer of pasta. Mix one egg and Italian spices into the ricotta. Spread evenly over the pasta. Cover ricotta with another layer of pasta. Spread sauce over the pasta. Cover the topmost layer of pasta with shredded mozzarella cheese and sprinkle with dried oregano. Cover with foil. Bake for 40 minutes. Remove the foil and cook for a further 10 minutes. The cheese on the top should be thoroughly melted and starting to bubble and brown at the edges. Let it stand for about 10 minutes before trying to cut it.
This is very nice served with some garlic bread and red wine.
Sausage Casserole
This is a tasty breakfast dish.
16 ounces pork sausage
8 eggs, beaten
2 1/2 cups of milk
1 1/2 teaspoons dried mustard
6 ounces shredded sharp cheddar
5 cups cubed white bread
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350 degrees farenheit. Combine the milk, mustard, eggs, and salt. Place half the bread in the baking dish (a 9 X 13 inch dish should do). Distribute half the sausage and half the cheese over the bread. Cover with the remaining bread, then with the remaining sausage and cheese. Pour egg mixture evenly over the casserole. Bake uncovered for 60 minutes or until eggs are set. You may wish to cover with aluminium foil so as to avoid the eggs browning too rapidly.
16 ounces pork sausage
8 eggs, beaten
2 1/2 cups of milk
1 1/2 teaspoons dried mustard
6 ounces shredded sharp cheddar
5 cups cubed white bread
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350 degrees farenheit. Combine the milk, mustard, eggs, and salt. Place half the bread in the baking dish (a 9 X 13 inch dish should do). Distribute half the sausage and half the cheese over the bread. Cover with the remaining bread, then with the remaining sausage and cheese. Pour egg mixture evenly over the casserole. Bake uncovered for 60 minutes or until eggs are set. You may wish to cover with aluminium foil so as to avoid the eggs browning too rapidly.
Wednesday, October 20, 2004
Yellow Cake
This is a nice plain yellow cake, very wholesome.
2 cups sugar
1 cup milk
4 separated eggs
3 teaspoons vanilla extract
1 cup unsalted butter, slightly softened
3 cups white flour
1/2 teaspoon salt
4 teaspoons baking powder
Preheat your oven to 350 degrees farenheit. (In general, whenever I cook most anything, I preheat the oven. Food does not like going into a cold oven). Blend the salt, baking powder, and flour together. Mix the butter and sugar together until light and fluffy. Beat in egg yolks one at a time along with a teaspoon of the flour mixture. Then, mix in the remaining flour, the vanilla extract, and the milk. In another large bowl beat the egg whites with an electric beater until they are very stiff. Fold these gently into the mixture. Divide into two buttered and floured nine inch cake pans. Bake for 25 minutes. Test for done-ness with the tip of a knife. Allow them to cool, then fill with raspberry (or some other ) jam.
2 cups sugar
1 cup milk
4 separated eggs
3 teaspoons vanilla extract
1 cup unsalted butter, slightly softened
3 cups white flour
1/2 teaspoon salt
4 teaspoons baking powder
Preheat your oven to 350 degrees farenheit. (In general, whenever I cook most anything, I preheat the oven. Food does not like going into a cold oven). Blend the salt, baking powder, and flour together. Mix the butter and sugar together until light and fluffy. Beat in egg yolks one at a time along with a teaspoon of the flour mixture. Then, mix in the remaining flour, the vanilla extract, and the milk. In another large bowl beat the egg whites with an electric beater until they are very stiff. Fold these gently into the mixture. Divide into two buttered and floured nine inch cake pans. Bake for 25 minutes. Test for done-ness with the tip of a knife. Allow them to cool, then fill with raspberry (or some other ) jam.
Chocolate Cake
In honor of my 37th birthday tomorrow, herewith a recipe for chocolate cake!
1 cup of white granulated sugar
6 eggs, the largest you can find*
1/2 cup cocoa powder
1 teaspoon baking powder
3/4 cup white flour
raspberry jam for the filling
powdered sugar for dusting the top
*If at all possible, the eggs should be at room temperature.
Preheat your oven to 400 degrees farenheit. Beat the eggs and sugar until they are light and fluffy. Combine the baking powder, flour, and cocoa powder, then fold into the egg and sugar mixture. Mix thoroughly, then pour equal amounts into two buttered tins that have been dusted with flour. I generally use nine inch ones. Bake for 50 to 60 minutes. When the cake is firm to the touch and begins to recede from the sides of the pan it should be done. Generally I insert the tip of a knife into each cake. If it comes out clean (non-sticky) they are done. Let the cakes cool, then fill the center with raspberry jam and dust over with powdered sugar. Alternately, of course, you could use a store-bought frosting...perhaps chocolate...and strew the top and sides with slivered almonds. This is also quite nice.
1 cup of white granulated sugar
6 eggs, the largest you can find*
1/2 cup cocoa powder
1 teaspoon baking powder
3/4 cup white flour
raspberry jam for the filling
powdered sugar for dusting the top
*If at all possible, the eggs should be at room temperature.
Preheat your oven to 400 degrees farenheit. Beat the eggs and sugar until they are light and fluffy. Combine the baking powder, flour, and cocoa powder, then fold into the egg and sugar mixture. Mix thoroughly, then pour equal amounts into two buttered tins that have been dusted with flour. I generally use nine inch ones. Bake for 50 to 60 minutes. When the cake is firm to the touch and begins to recede from the sides of the pan it should be done. Generally I insert the tip of a knife into each cake. If it comes out clean (non-sticky) they are done. Let the cakes cool, then fill the center with raspberry jam and dust over with powdered sugar. Alternately, of course, you could use a store-bought frosting...perhaps chocolate...and strew the top and sides with slivered almonds. This is also quite nice.
Shepherd's Pie
This is a nice warming dish for a chilly evening.
2 tablespoons olive oil
1/2 of an onion, chopped
1 tablespoon parsley
1/3 teaspoon allspice
1/3 teaspoon cloves
1/3 pound coarsely chopped mushrooms
2 pounds ground beef
1/2 teaspoon thyme
1/2 teaspoon basil
2 cups tomato sauce
4 cups mashed potato
dash of salt for the potatoes
Preheat oven to 400 degrees farenheit. Heat the oil in a large pan, cooking the onion and parsley for a couple of minutes. Add the allspice, cloves, and mushrooms. Cook for several minutes more. Add ground beef, thyme, and basil, cooking over medium heat. Add tomato sauce and again, cook for several minutes more. Spoon mixture into a large baking dish and cover with mashed potatoes. About 5 or 6 medium-sized potatoes should do, but a good deal, of course, depends on the size and depth of your baking dish. Use your best judgement!. Bake for 1 hour. After taking it out of the oven I would allow it to sit on top of the range top before it is served.
2 tablespoons olive oil
1/2 of an onion, chopped
1 tablespoon parsley
1/3 teaspoon allspice
1/3 teaspoon cloves
1/3 pound coarsely chopped mushrooms
2 pounds ground beef
1/2 teaspoon thyme
1/2 teaspoon basil
2 cups tomato sauce
4 cups mashed potato
dash of salt for the potatoes
Preheat oven to 400 degrees farenheit. Heat the oil in a large pan, cooking the onion and parsley for a couple of minutes. Add the allspice, cloves, and mushrooms. Cook for several minutes more. Add ground beef, thyme, and basil, cooking over medium heat. Add tomato sauce and again, cook for several minutes more. Spoon mixture into a large baking dish and cover with mashed potatoes. About 5 or 6 medium-sized potatoes should do, but a good deal, of course, depends on the size and depth of your baking dish. Use your best judgement!. Bake for 1 hour. After taking it out of the oven I would allow it to sit on top of the range top before it is served.
Sunday, October 17, 2004
Chili Con Carne
1 cup onion, finely chopped
2 pounds hamburger
2 tablespoons olive oil
2 cloves finely chopped garlic
1/2 cup water, boiled
4 tablespoons chili powder
1 pound, four ounces canned undrained tomatoes
1 1/2 teaspoon salt
2 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
30 ounces kidney beans, undrained
Saute hamburger, onion, and garlic until hamburger is browned. Dissolve chili powder in boiling water and add to meat mixture along with tomatoes, salt, oregano, and basil. Simmer over a low heat for about one hour. Stir occasionally. Simmer uncovered for about twenty minutes. Add beans. Continue cooking until most of the liquid has evaporated. Should make six to eight servings.
2 pounds hamburger
2 tablespoons olive oil
2 cloves finely chopped garlic
1/2 cup water, boiled
4 tablespoons chili powder
1 pound, four ounces canned undrained tomatoes
1 1/2 teaspoon salt
2 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
30 ounces kidney beans, undrained
Saute hamburger, onion, and garlic until hamburger is browned. Dissolve chili powder in boiling water and add to meat mixture along with tomatoes, salt, oregano, and basil. Simmer over a low heat for about one hour. Stir occasionally. Simmer uncovered for about twenty minutes. Add beans. Continue cooking until most of the liquid has evaporated. Should make six to eight servings.
Wednesday, October 13, 2004
Apple Cake
This is a nice cake to have along with a cup of coffee.
2 1/4 cups flour
2 eggs
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup granulated white sugar
1/3 cup melted butter
2/3 cup milk
Topping
5 tablespoons brown sugar
1 teaspoon cinnamon
2 tablespoons melted butter
2 Granny Smith apples, peeled and sliced thinly
Mix flour, baking powder, spices, and sugar. Combine the milk, butter, and eggs, then mix these in as well. Pour the mixture into the cake pan. Cover the top with sliced apples, then the butter, then the cinnamon and sugar mixture. Bake at 400 degrees for 40 minutes or until a knife, inserted, comes out clean.
A very tasty cake.
2 1/4 cups flour
2 eggs
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup granulated white sugar
1/3 cup melted butter
2/3 cup milk
Topping
5 tablespoons brown sugar
1 teaspoon cinnamon
2 tablespoons melted butter
2 Granny Smith apples, peeled and sliced thinly
Mix flour, baking powder, spices, and sugar. Combine the milk, butter, and eggs, then mix these in as well. Pour the mixture into the cake pan. Cover the top with sliced apples, then the butter, then the cinnamon and sugar mixture. Bake at 400 degrees for 40 minutes or until a knife, inserted, comes out clean.
A very tasty cake.
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