Sunday, August 26, 2012

Asian Orange Sauce....


Are you looking for another flavor to add to your dishes. I'm thinking of coconut shrimp, chicken wings or batter fried pork or beef strips. This sauce is that something extra you have been looking for.








Asian Orange Sauce
1 Cup Orange Marmalade
1/2 Cup Dijon Mustard
1 Tablespoon Soy Sauce
* Optional: hot sauce or dried red pepper to taste.
In a small microwave-safe bowl, stir together the marmalade, mustard and soy sauce. Microwave on high for 45 seconds, or until bubbly.
A second option for this sauce is:
Asian Orange Sauce II
1/2 cup orange marmalade
1 Tbsp rice vinegar
1/2 tsp Dijon mustard
If you are having a fried chicken fillet or crispy chicken finger; this sauce is also good with that.
Till next time......


Sunday, August 19, 2012

Onion Bites.....

Onion Bites are back from the 1960's. They are so simple to make and are served warm/hot from the oven. If you are attending a tailgate party, be sure to being the Onion Bites!

Onion Party Bites
1 pkg refrigerator biscuits.
1/3 cup onion butter (recipe below)
Preheat oven to 400F degrees.
Cut each biscuit in to four pieces.Place on ungreased jelly roll pan. Dot with onion butter and bake 8 minutes or until golden. Makes 40 onion bites.

Onion Butter
1 envelope Lipton Onion soup mix
1/2 lb room temperature butter.
Mix thoroughly. Makes 1 1/4 cups
Remainder of butter can be used when you roast veggies.
Onion Trivia:
Americans eat 18.8 pounds of fresh and storage type onions on average each year.
Onions represent the third largest fresh vegetable industry in the United States. The U.S. per capita consumption of onions is around 18.7 pounds per year. This translates to approximately 370 semi-truck loads of onions used in the United States each day. 
Till next time.....

Saturday, August 18, 2012

Oyster Stew....

With cooler weather arriving, at least for a short time, my mind goes to soup and stews. Oyster stew is one of the easiest things to make and takes very few ingredients. It was always a staple of our house on Christmas Eve and New Year's Eve. Pop liked the oysters, the rest of us liked the flavored stew. If we had more oysters than Pop wanted, guess who got the rest of them. Yup, the dog, and he loved them.
Basic Oyster Stew
1 quart raw oysters
1 big chunk of butter
Cook the oysters in the butter till the edges curl up.
Milk is added to cover the oysters at this point and the stew heats until it is scalded.(I always add a fair amount of milk.) To season this stew use a little salt with just a dab of cayenne red pepper. Top with some chopped parsley.
Cocktail Sauce for Oysters
1 cup catsup
2 Tbsp lemon juice
1 tsp vinegar
1 Tbsp horseradish
salt and pepper.
Mix all ingredients and dip the oysters in this.
Oyster Facts: The city of Crisfield, Maryland is built on a foundation of oyster shells.
Americans eat more oysters than anyone else in the world.
Till next time.....

Friday, August 17, 2012

Nebraska Draught...Worst Ever

This is part of a Nebraska cornfield. It has looked like this for a month now. Everywhere you go, you see field after field of burned out crops. Our weeks of 100F+ temperatures and no rain have literally burned what might have been a bumper crop. We are now getting a small amount of rain. But as you can see; it is too late for this corn and other fields that look the same. Ponds and rivers are drying up and forcing ranchers to sell their cattle early. The ground is literally cracking in many places. This is the worst draught ever in the USA.
Corn Trivia:
• The average ear of corn has 800 kernels, arranged in 16 rows.
• There is one piece of silk for each kernel.
• A bushel of corn contains about 27,000 kernels.
• Each tassel on a corn plant releases as many as 5 million grains of pollen.
Till next time......

Wednesday, August 15, 2012

Julia Child....100th Birthday

Most of us have heard of Julia Child. She let you know it was okay to make an error in the kitchen. She once was making pancakes and it fell apart in the skillet. She pushed it back together and stated, no one is here to know the difference.(or words to that effect) It was nice to know the eminent Julia Child sometimes made a mistake from time to time.
Today is her 100th birthday. Were she still alive, I'm sure it would have been a fabulous party.
Happy Birthday, Julia. 
Till next time.....

Tuesday, August 14, 2012

Pickled Eggs and Red Beets....


Summer picnics are in full swing and although pickled eggs and red beets are not a favorite of mine; many folks do enjoy their unique and different flavor. You will see them in the Pennsylvania Dutch area and throughout Pennsylvania and Delaware. Personally, I don't enjoy a sweet sour egg, but that's me. I know I am out numbered by all the folks who do enjoy this flavor. As pickled egg and red beet recipes go, this is one of the better ones, or so I was told by a group of campers. From my experience, people either love them or can't stand them. Who am I to argue?

Pickled Eggs and Red Beets
8 eggs
2 (15 ounce) cans whole pickled beets, juice reserved
1onion, chopped
1 cup white sugar
3/4 cup cider vinegar
1/2 teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.
Till next time......