Friday, March 31, 2017

Deer at Park........

It's always a good photo shoot when I go to the park. Sometimes it's even better than other times. On the way home I saw 6 more deer, but I was on a busy road and I could not stop. Best I could do was slow down and look at them.
A fun day at the park.
Till next time.........

Thursday, March 30, 2017

Old Bay Sauce.......

Many of us are going to the delicious fish fries at the Legion and local churches. But at this stage, the tartar sauce and ketchup are getting boring. So here's a sauce to spice up your meal. Give it a try! Best of all, no preservatives!!
Old Bay Sauce
1/2 cup of Mayonnaise  
2 tsp Old Bay Seasoning
2 tsp lemon juice
4 drops hot sauce or to taste
(I used Siracha)
Hot sauce to taste or leave out if you don't like it spicy. Mix all ingredients and let sit for 1 hour to blend the flavors.
Till next time........

Saturday, March 25, 2017

Fruit Leather...........

Do your children like fruit leather? I mean, what child doesn't like it. If you make it at home, look at all the preservatives that won't be in it. It can be any flavor you like. That's the beauty of it.
Fruit Leather
2 cups berries, any variety or mixed
2 tbsp honey
Preheat the oven to 170°F or the lowest temperature possible while still being turned on. Line a large, rimmed baking sheet with parchment paper. Place berries and honey in a blender and blend until liquified. Pour the mixture onto the prepared baking sheet and spread to an even layer about 1/4-inch thick. Place in the oven and dry for 3.5-4 hours or until the edges pull away from the pan and the center is firm. Cut into shapes with cookie cutters or, cut into strips with a kitchen scissors or pizza cutter. Roll strips up on top of a slightly larger sized piece of parchment paper to store. Serves 8-10
Till next time..........

Friday, March 24, 2017

Mac and Cheese - Miller and Paine Style........

If you were ever in Lincoln, NE. and ate at the Tea Room at Miller and Paine; you might have enjoyed this luscious Mac and Cheese individual casserole. I had that pleasure many times, along with their Chicken Pot Pie. If you happen to live alone, you can still enjoy a delicious Mac and Cheese casserole. 
Mac and Cheese Casserole 
1/4 cup Old English Brand cheese (in a jar)

1/2 cup cooked macaroni
2 teaspoons butter
whole milk
buttered bread crumbs
1 cup casserole dish 
Cooking Instructions: Place 1/4 of a cup of macaroni into a buttered, individual-sized, oven tempered casserole dish. Top with 1/4 cup of cheese. Cover with another layer of macaroni. Add a teaspoon of butter. Pour whole milk into the dish until it reaches to top of second layer of macaroni. Add 1 teaspoon of butter. Cover with a layer of buttered bread crumbs. Bake at 350 degrees until done. (It usually takes 25 minutes for approximately 1 cup sized casserole dish). Miller's Tea Room served this most delicious macaroni and cheese. It was the most popular dish for lunch.
Till next time.........

Wednesday, March 22, 2017

Mac n' Cheese.........

Today there are so many mac n' cheese recipes that have that ultra gooey cheese sauce. But how many of you remember your Mom's mac n' cheese from the 40's. Yes, I am talking about the vintage recipe for mac n' cheese. Maybe it had less cheese because it was post depression and dairy was rationed because of the war. I remember a macaroni casserole with a white sauce and dotted with cheddar cheese with buttered bread crumbs on top and it was delicious. I am sure it contained far less calories than today's ooey, gooey, cheesy macaroni. 
Macaroni 'n Cheese Vintage Style
1 cup macaroni
1 1/3 cup white sauce
1/4 cup chopped or grated cheese
Buttered bread crumbs
Boil macaroni according to pkg directions, drain. Stir cheese into hot, well seasoned white sauce and put macaroni and sauce in buttered baking dish in layers. Sprinkle buttered crumbs on top and brown well in hot oven.(400F) Serves 6
Till next time..........

Saturday, March 18, 2017

Jelly Filled Biscuits.......

For something quick and special for breakfast or Sunday brunch, try these little goodies. So yummy and even the children can help make them.

Jelly Filled Biscuits

1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits 
2 cups powdered sugar
4 tablespoons butter, melted 
1 cup strawberry jam
Heat oven to 350°F. Bake biscuits as directed on can. Meanwhile, place powdered sugar in brown paper lunch bag or large resealable food-storage plastic bag. When doughnuts are hot from the oven, brush with butter. Place in paper bag, and shake until completely coated in powdered sugar. Transfer to cooling rack. Place strawberry jam in decorating bag fitted with tip. Insert tip inside of each biscuit; squeeze small amount of jam into center.
Till next time........

Friday, March 17, 2017

Irish Potato Bread........

Happy St. Patrick's Day everyone! It's a great day for the Irish. Celebrate and enjoy the day. Don't forget a glass of green beer!
Irish Potato Bread
3/4 cup cooked mashed potatoes ( boil potatoes and mash them to a mashed potato consistency)
3/4 cup raw grated potatoes (peel the skins, then grate)
1 egg
1 egg white
1/3 cup vegetable oil
3/4 cup milk
1/2 cup grated parmesan cheese
1/2 Teaspoon garlic powder
3 1/4 cups flour
1 1/2 Tablespoons baking powder
1 Teaspoon salt
Preheat your oven to 375 degrees. Oil an 8 inch cast iron skillet. set aside.
Place the mashed potatoes and raw grated potatoes in a large mixing bowl, whisk together until well combined. Add the egg, egg white, grated parmesan cheese, garlic powder, milk and oil to the bowl, whisk until completely incorporated. In a separate large bowl, combine the flour, baking powder and salt, stir to combine. Stir the dry ingredients, into the wet ingredients until a soft dough is formed. Lightly flour your counter top, place the soft dough on the floured counter top and kneed 6 -7 times. Gather the dough up and form a ball, place it into your prepared 8 inch cast iron pan. Using a serrated knife (a steak knife worked well) cut an x on the top of the dough. Bake at 375 degrees for 45-55 minutes. It should be golden brown on top. Cool on a wire rack about 10 minutes. Run a butter knife around the edges of the pan to release the bread , remove from pan, place on a cooling rack to cool completely before slicing.
Till next time.........

Thursday, March 16, 2017

Slow Cooker Ribs...........

These baby back ribs are so easy and so good. Why are they good? Because you use your own favorite BBQ sauce on them and then let your slow cooker do the work. All you have to do after 6 hours is just sit down at the table and enjoy them. I like to stick them under the broiler for a few minutes to caramelize the BBQ sauce. Yummy!!
Slow Cooker Ribs
5 lbs baby back ribs
2-3 cups of your favorite bbq sauce
2 tablespoons brown sugar
1/2 tablespoon black pepper
1 tablespoon salt
2 tablespoons paprika 
Mix brown sugar, salt, pepper, and paprika in a small bowl. Rub the seasoning on the ribs, and place in the slow cooker with the meaty part of the ribs facing the walls of the slow cooker. Add 2-3 cups of your favorite bbq sauce, making sure to cover all sides of the meat.
Set slow cooker on low for 6-8 hours. 
Optional: Broil ribs in the oven for 5 minutes before serving to caramelize the sauce
Till next time.........

Tuesday, March 7, 2017

Homemade French Dressing.........

If you are a fan of French Dressings, don't buy those bottles of preservative dressings. French dressing is so easy to make. I can make a whole bottle of it in my blender in just a few minutes. There are so many recipes on the Internet; you can just pick one that sounds good to you. My recipe does not use tomato soup or ketchup. The paprika makes it orange. If you like it less sweet, just cut back on the sugar. Simple.
French Dressing
1/3 cup vinegar
1/2 cup sugar
1 tsp salt
1 tsp dry mustard
1 tsp celery seed
2 tsp paprika, not smoked
1 cup of vegetable oil, (I use Crisco)
Beat until thick.This makes approximately  1 pint of dressing.
After it is thick, you can add 2 Tbsp grated onion. But I like to add the onion to my salad and not the dressing. It's just a personal choice.
Till next time.........

Thursday, March 2, 2017

Whiskey Steak Marinade..........

Do you look for steak marinade and never quite find one without a lot of ingredients? Well, this one takes only 3 ingredients. That's right, only 3.
Whiskey Steak Marinade
1 Part Balsamic Vinegar
1 Part Whiskey 
Minced garlic to taste
Stir to mix and marinate your steak.
Till next time........