Thursday, July 26, 2012


In the summer, it is so nice to make a nice wrap for lunch or dinner. It's just a tortilla, some meat, lettuce, tomato, onion, cheese and your favorite sauce. But first comes the tortilla. Sure you can buy them; but think of the pride when you tell your family, you made them yourself. Yes!!
4 cups flours
4 teaspoons salt
4 Tablespoons bacon grease or shortening
1 1/2 - 2 cups of warm water
Mix the dry ingredients with the bacon grease. Add 1 cup of warm water all at once. Mix by hand and add more water. Dough should be soft and almost sticky. Knead it quite a lot and let set for 1/2 hour or so to rest the dough, covered with a cloth. Roll into balls about golf ball size and roll out in circles. Cook on a griddle till lightly brown on both sides. The dough will bubble a bit and it's the bubbles that will brown.
I made many of these and made enchiladas when my children were little. Not only did I have to make enough for dinner; they wanted leftovers to take in their school lunch the next day. So it was a full day process for me. I was a beginner at making tortillas/enchiladas, so it took me many hours. However, once you get the knack of it, it goes very quickly. Making the tortillas goes quickly by themselves.
Till next time.....

Monday, July 16, 2012

Funnel Cakes

The history of the Funnel Cake seems to be questionable. However, it is thought to have been brought to the United States with the German immigrants. The first recipe for them was found in a German cookbook in 1879. They are very popular in the Pennsylvania Dutch area. It wasn't until 1935 that a recipe was found in an English cookbook. The funnel cake was first a dessert and eventually was found at fairs and carnivals. The name is derived from the way the dough is put into the hot fat. The dough is poured into a funnel and then drizzled back and forth and around in a circle. Now I ask you, who doesn't like fried dough!

Funnel Cake
1 egg
2/3 cup milk
2 Tablespoons sugar
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.) Cook for about 2-3 minutes, remove from the oil when golden brown and crispy. Sprinkle with powdered sugar and serve.
Till next time.......

Sunday, July 15, 2012

Dip for Strawberries

Now with the strawberries and other fruits in season, I thought I would share a dip you might enjoy.
Fresh Strawberry Dip
2 (3oz) pkgs of instant lemon pudding and pie filling
1 1/2 cups cold milk
2 Tbsp. frozen orange juice concentrate
1 cup plain yogurt
 Pour milk into instant pudding. Mix and beat slowly for 2 minutes. Add frozen orange juice and mix well. Refrigerate 20 minutes, then fold in yogurt. Will keep in refrigerator up to one week. Can be made one day ahead before serving. Serve with fresh whole strawberries.
* If you want to use for other fruits, you can substitute vanilla pudding for the lemon pudding. Add a pinch of nutmeg and there you go!
Till next time.....

Saturday, July 14, 2012

Comeback Sauce of Mississippi

Hi, I have been on a bit of a hiatus from blogging. I will blog as circumstances allow. Have you ever been to Jackson, Mississippi? If you have, you will have eaten the "Queen Mother of Condiments", the flavorful "Comeback Sauce". It got it's name because once you taste it; you'll "comeback" for more. It is that good and you can eat it on most anything except cereal. It is a dip for onion rings, seafood, veggies and a dressing for Po'Boy sandwiches, burgers and as a salad dressing. What could be more versatile? It is a bit like thousand island dressing only much better. There are many recipes for this but the common denominator is the amount of mayonnaise, chili sauce and ketchup. The other ingredients vary from recipe to recipe. The original sauce was credited to The Rotisserie, a Greek restaurant that was located in Jackson, Mississippi.

Comeback Sauce of Mississippi
1 cup mayonnaise
1/4 cup chili sauce
1/4 cup ketchup
1 teaspoon prepared mustard
1/2 cup vegetable oil
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
2 tablespoons minced onions
2 cloves garlic -- minced
juice of 1 lemon
Add all ingredients except the oil, garlic and onions to a blender. Cover and blend. Add oil slowing as you blend those ingredients. After you add the oil, stir in the onions and garlic. Refrigerate overnight before using. Great with seafood, on sandwiches, or as a dressing or dip.
Makes about 2 cups, or a very full pint jar.
Till next time.....