Sorry its been so long since I've posted. I've been ill, but I'm back.
I took a bag of frozen green beans and put them on a slow boil with chopped salt pork.
Once the beans & pork were close to being "done", I drained them.
In a saute pan I sprayed with butter flavored cooking spray, slightly browned garlic. I then put the beans & pork in the pan continued to cook them until they browned. I then flavored with butter, lemon pepper seasoning and badia complete to my taste.
Green beans are the only vegetable that my family will eat so I have to keep changing them up.
I also use mushrooms or sesame seeds.
Tuesday, July 19, 2011
Tuesday, June 14, 2011
warning
Okay, its seems this week is going to be about my screw-ups this week. Tonights menu was to be O'Hana's chicken wings. Well, we have turkey wings. And instead of honey I'm using Molasses. I will give all the rotten details in the next blog. Please hold onto your seat for the giggles at my expense!
kitchen know-how>Betty Crocker circa 1961
When you read what I blog about I promised some humor. In todays rush rush hurry hurry times I found the following humorous. I am not picking on it, I just thought it was kind of far reaching.
REFRESH YOUR SPIRITS:
Every morning before breakfast, comb hair, apply makeup and a dash of cologne. Does wonders for your morale and your family's too!
Think pleasant thoughts while working and a chore will become a "labor of love"
Have a hobby. Garden, pain pictures, look through magazines for home planning ideas, read a good book or attend a club meetings. Be interested-and you'll always be interesting!
If you have a spare moment, sit down, close your eyes and just relax.
BE COMFORTABLE:
Wear comfortable shoes and easy-fitting clothes while working.
Stand erect. Good posture prevents fatigue.
Have sink, work table, counter tops at height that is comfortable to eliminate strain. If dishpan is set too low, set it on a box.
Use a dust mop and long handled dust pan. Use self-wringing mop to prevent stooping.
Some of it is useful to know the rest was just for fun.
REFRESH YOUR SPIRITS:
Every morning before breakfast, comb hair, apply makeup and a dash of cologne. Does wonders for your morale and your family's too!
Think pleasant thoughts while working and a chore will become a "labor of love"
Have a hobby. Garden, pain pictures, look through magazines for home planning ideas, read a good book or attend a club meetings. Be interested-and you'll always be interesting!
If you have a spare moment, sit down, close your eyes and just relax.
BE COMFORTABLE:
Wear comfortable shoes and easy-fitting clothes while working.
Stand erect. Good posture prevents fatigue.
Have sink, work table, counter tops at height that is comfortable to eliminate strain. If dishpan is set too low, set it on a box.
Use a dust mop and long handled dust pan. Use self-wringing mop to prevent stooping.
Some of it is useful to know the rest was just for fun.
chicken manchego>publix aprons
5 oz Deli Manchego Cheese (1cup)
1/2 cup roasted red peppers
2 tspn lemon zest
3 tblspn sliver almonds
4 tblspn olive oil, divided
1/2 tspn dried oregano
1/2 tspn salt
1/4 tspn pepper
1/4 crushed red pepper
1 3/4 lb boneless, skinless chicken breasts
2 tspn lemon pepper seasonings
prep:
*Dice cheese and red peppers into small bite-size pieces
*Zest/grate lemon peel (no white)
1. Combine cheese, red peppers, lemon zest, almonds, 3 tblspn olive oil, oregano, salt, pepper; let stand 15-20 minutes for flavors to blend.
2. Preheat grill pan on med-high 2-3 minutes. Coat chicken with 1 tblspn olive oil; sprinkle with lemon pepper (wash hands). Place chicken in pan; grill 4-5 minutes on each side or until 165 degrees.
3. Slice chicken; top with cheese mixture and serve.
***
When you shop for the Manchego cheese (at publix, which is where I was) this cheese is very expensive. For 5-6 oz it was over $11.00. I asked the Deli manager for an equal for lesser cost. I bought Asiago. (I love the cheese on the bagels you can get from the bagel shops), however its not good for this recipe. The cheese melted but became lumpy and hard. If you decide to try this recipe make sure you use the cheese it calls for. I plan on trying this recipe again, but correctly next time and not be a cheapy.
1/2 cup roasted red peppers
2 tspn lemon zest
3 tblspn sliver almonds
4 tblspn olive oil, divided
1/2 tspn dried oregano
1/2 tspn salt
1/4 tspn pepper
1/4 crushed red pepper
1 3/4 lb boneless, skinless chicken breasts
2 tspn lemon pepper seasonings
prep:
*Dice cheese and red peppers into small bite-size pieces
*Zest/grate lemon peel (no white)
1. Combine cheese, red peppers, lemon zest, almonds, 3 tblspn olive oil, oregano, salt, pepper; let stand 15-20 minutes for flavors to blend.
2. Preheat grill pan on med-high 2-3 minutes. Coat chicken with 1 tblspn olive oil; sprinkle with lemon pepper (wash hands). Place chicken in pan; grill 4-5 minutes on each side or until 165 degrees.
3. Slice chicken; top with cheese mixture and serve.
***
When you shop for the Manchego cheese (at publix, which is where I was) this cheese is very expensive. For 5-6 oz it was over $11.00. I asked the Deli manager for an equal for lesser cost. I bought Asiago. (I love the cheese on the bagels you can get from the bagel shops), however its not good for this recipe. The cheese melted but became lumpy and hard. If you decide to try this recipe make sure you use the cheese it calls for. I plan on trying this recipe again, but correctly next time and not be a cheapy.
Saturday, June 11, 2011
Country Captain Chicken>Betty Crocker--1961
Its a tender chicken dish with subtle tomato sauce.
3-1l frying chicken, cut up
1/2 cup Gold Medal flour
1 tsp salt
1/2 tsp paprika
1/2 cup oil
1 clove garlic, chopped
1 can (1lb) tomatoes (2 1/2 cups)
1 cup hot water
1 tsp salt
1 tsp curry powder
1/2 tsp each parsley, thyme
1/4 tsp pepper
3 to 4 cups cooked rice
Shake chicken in paper bag with flour, salt, pepper and paprika. Brown chicken on all sides in hot oil. Add onion and garlic and saute until onion is transparent. Add tomatoes, water and seasonings. Bring to boil. Cover and cook over low heat 45 minutes or until tender. Serve with fluffy white rice.
4 to 6 servings.
Tmc cooked this dish on her own. She did a wonderful job.
My only suggestion would be to start small on the oil and gradually add to it if need be.
The meal was very flavorful.
3-1l frying chicken, cut up
1/2 cup Gold Medal flour
1 tsp salt
1/2 tsp paprika
1/2 cup oil
1 clove garlic, chopped
1 can (1lb) tomatoes (2 1/2 cups)
1 cup hot water
1 tsp salt
1 tsp curry powder
1/2 tsp each parsley, thyme
1/4 tsp pepper
3 to 4 cups cooked rice
Shake chicken in paper bag with flour, salt, pepper and paprika. Brown chicken on all sides in hot oil. Add onion and garlic and saute until onion is transparent. Add tomatoes, water and seasonings. Bring to boil. Cover and cook over low heat 45 minutes or until tender. Serve with fluffy white rice.
4 to 6 servings.
Tmc cooked this dish on her own. She did a wonderful job.
My only suggestion would be to start small on the oil and gradually add to it if need be.
The meal was very flavorful.
Wednesday, June 8, 2011
Pork Cutlets Mornay>Betty Crocker c
This is a wonderful dish. Very easy, took less than an hour.
Use boneless pieces of pork steak. Elegant for a party dish.
Flatten 1lb pork cutlets. Season and dip in beaten egg and bread crumbs. Fry in hot oil until golden brown on both sides. Reduce heat, add a small amount of water, cover tightly and braise until tender, about 30 minutes. Place on hot baking pan coated with tomato sauce. Cover with Sauce Mornay. Sprinkle with 1/2 cup grated cheddar cheese and paprika.. Place under broiler until hot and bubbly.
Miss Mc cooked this part of the meal. She stated that is was fairly easy for a newby chef.
I prepared flattened the meat for her-I put the meat in between two sheets of wax paper to lessen meat splatter and tore up meat.
Sauce mornay:
2 tbsp butter
2 tbsp flour
1 cup cream
1/8 cayenne pepper
salt to taste
dash of white pepper
1/8 tsp nutmeg (I grate mine fresh, according to people smarter than me-the taste is better than the already ground)
Melt butter over low heat. Stir in flour until well blended. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Gradually stir in cream and cayenne pepper. Bring to boil stirring constantly stir in rest of ingredients. Stir in 1 cup diced sharp cheddar, Parmesan or Swiss cheese.
Miss Tm made the sauce. Because of her taste we didn't use the cayenne pepper. Because of my Old timers-I forgot the paprika. On the baking pan I put waxed paper down, and poured spaghetti sauce instead of the tomato sauce then add a little bit of sugar. Miss M put the pork on the sauce, Tm poured the sauce. Again for personal tastes we didn't add the extra cheese.
With all that said it was a very good dish. The girls did a wonderful job for their first effort on this recipe.
Use boneless pieces of pork steak. Elegant for a party dish.
Flatten 1lb pork cutlets. Season and dip in beaten egg and bread crumbs. Fry in hot oil until golden brown on both sides. Reduce heat, add a small amount of water, cover tightly and braise until tender, about 30 minutes. Place on hot baking pan coated with tomato sauce. Cover with Sauce Mornay. Sprinkle with 1/2 cup grated cheddar cheese and paprika.. Place under broiler until hot and bubbly.
Miss Mc cooked this part of the meal. She stated that is was fairly easy for a newby chef.
I prepared flattened the meat for her-I put the meat in between two sheets of wax paper to lessen meat splatter and tore up meat.
Sauce mornay:
2 tbsp butter
2 tbsp flour
1 cup cream
1/8 cayenne pepper
salt to taste
dash of white pepper
1/8 tsp nutmeg (I grate mine fresh, according to people smarter than me-the taste is better than the already ground)
Melt butter over low heat. Stir in flour until well blended. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Gradually stir in cream and cayenne pepper. Bring to boil stirring constantly stir in rest of ingredients. Stir in 1 cup diced sharp cheddar, Parmesan or Swiss cheese.
Miss Tm made the sauce. Because of her taste we didn't use the cayenne pepper. Because of my Old timers-I forgot the paprika. On the baking pan I put waxed paper down, and poured spaghetti sauce instead of the tomato sauce then add a little bit of sugar. Miss M put the pork on the sauce, Tm poured the sauce. Again for personal tastes we didn't add the extra cheese.
With all that said it was a very good dish. The girls did a wonderful job for their first effort on this recipe.
Tuesday, June 7, 2011
Aloha Chiffon Cake>Betty Crocker circa 1961
My Niece and I made this cake for a family meal. It took less than 2 hours to complete. I'm not including the cooling time in this. It was a light cake and the topping was perfect because of the summerish temperature.
Large Cake;
2 1/4 cups flour
1 1/2 cups sugar
3 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
5 egg yolks, unbeaten
3/4 cup cold water
2 tsp vanilla
2 tsp grated lemon rind
1 cup egg whites (7 or 8)
1/2 tsp cream of tartar
Heat oven 325. Use a tube pan. DO NOT GREASE PANS.
Measure flour by dip-level-pour method or by sifting. Blend flour, sugar, baking powder and salt in bowl. Make a well and add in order; oil, egg yolks, water, vanilla and rind. Beat with spoon until smooth. Measure egg whites and cream of tartar into large mixing bowl. Beat until whites form very stiff peaks. Pour egg yolk mixture gradually over beaten whites, gently folding with rubber scraper just until blended. Pour into ungreased pan. Bake. Invert on funnel. Let hang until cold.
Bake 10" tube at 325 for 55 min, then 350 for 10 to 15 mins
Bake 9" tube at 325 for 50 to 55 minutes.
The good news is you can slightly screw the recipe up and it still comes out wonderful! I didn't add the water at the time I was supposed to, I added it at the end when the batter didn't look right. Folded the batter together with the egg yolk mixture-it all came out good.
With just that part of the cake there are a lot of varieties the book offers. I chose this one b/c I had a helper and it seemed like a recipe Miss Tc and I would enjoy working on together.
The part to make it the Aloha part is now coming up
Split the Chiffon Cake into 3 layers. Whip 3 1/2 cups whipping cream and 1 cup sifted confectioners sugar until lit forms soft peaks. Put cake together with Fillings (below). Frost cake with remaining whipped cream, to which 2 tsp rum flavoring has been added. Cover entire cake 1 1/2 cups crushed peanut brittle, about 1/2 lb. Chill or freeze cake before serving. If frozen, thaw 2 to 3 hours before serving.
Pineapple filling:To 2 cups whipped cream, add a few drops green food coloring, 1 /2 tsp vanilla and 1 cup well drained crushed pineapple.
Coconut Filling:To 2 cups whipped cream, add a few drops red food coloring, 1 1/2 vanilla and 1/2 cup shredded coconut, cut up.
You could probably get away with using whipped topping in the fillings, but I love the taste of homemade whipped topping better than the store bought. Also I didn't have the peanut brittle, but I had these really cute tropical marshmallows, so we cut them in half and used them instead.
A big thanks go to Miss TC, the cake wouldn't have been the same without her.
Large Cake;
2 1/4 cups flour
1 1/2 cups sugar
3 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
5 egg yolks, unbeaten
3/4 cup cold water
2 tsp vanilla
2 tsp grated lemon rind
1 cup egg whites (7 or 8)
1/2 tsp cream of tartar
Heat oven 325. Use a tube pan. DO NOT GREASE PANS.
Measure flour by dip-level-pour method or by sifting. Blend flour, sugar, baking powder and salt in bowl. Make a well and add in order; oil, egg yolks, water, vanilla and rind. Beat with spoon until smooth. Measure egg whites and cream of tartar into large mixing bowl. Beat until whites form very stiff peaks. Pour egg yolk mixture gradually over beaten whites, gently folding with rubber scraper just until blended. Pour into ungreased pan. Bake. Invert on funnel. Let hang until cold.
Bake 10" tube at 325 for 55 min, then 350 for 10 to 15 mins
Bake 9" tube at 325 for 50 to 55 minutes.
The good news is you can slightly screw the recipe up and it still comes out wonderful! I didn't add the water at the time I was supposed to, I added it at the end when the batter didn't look right. Folded the batter together with the egg yolk mixture-it all came out good.
With just that part of the cake there are a lot of varieties the book offers. I chose this one b/c I had a helper and it seemed like a recipe Miss Tc and I would enjoy working on together.
The part to make it the Aloha part is now coming up
Split the Chiffon Cake into 3 layers. Whip 3 1/2 cups whipping cream and 1 cup sifted confectioners sugar until lit forms soft peaks. Put cake together with Fillings (below). Frost cake with remaining whipped cream, to which 2 tsp rum flavoring has been added. Cover entire cake 1 1/2 cups crushed peanut brittle, about 1/2 lb. Chill or freeze cake before serving. If frozen, thaw 2 to 3 hours before serving.
Coconut Filling:To 2 cups whipped cream, add a few drops red food coloring, 1 1/2 vanilla and 1/2 cup shredded coconut, cut up.
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