Monday, April 4, 2011

Recipe 48: SPECTACULAR FROZEN CORN (side, vegetables)

This is a fantastic freezer recipe.  This is a great one to  make when corn goes on sale. 
3 ingredients, lasts for a year in your freezer, and the other two ingredients are butter and cream...how can this be bad??

SOURCE: This recipe comes from my Aunt Sue(one of the greatest southern cooks ever!)








36 ears of corn
1 lb BUTTER (dont go all healthy and margarine-y on me here)
1 pint half and half cream

Shuck the corn and remove the silks. Wash corn and cut the corn off the cob with a knife into a large pan. Add butter and half and half. Bake at 325 degrees for 1 hour, stirring occasionally.
remove from oven.
Cool by placing pan in ice water.
when cool, package and freeze as quickly as possible. Do not put more than 4 cups into one bag.
to serve, heat through adding salt and pepper to taste.

makes approx 12 cups and will keep in the freezer for 1 year.

Monday, March 21, 2011

Recipe 47: GREAT GUACAMOLE (appetizer)

Holy Guacamole, do I love avacados! one of my favorite ways to eat Avocados is in Guacamole. Hubby doesnt like it, which is fine...more for me!

SOURCE: This recipe comes from the Relief Society cookbook.  This guaqc is great. The secret, believe it or not, is Mayo.


RECIPE

3 avocados
1/4 cup finely chopped red onion
1/4 cp finely chopped green pepper
1/4 cup finely chopped fresh cilantro
1 small roma tomato, seeded and chopped.
1 TBSP Lime Juice
1/2 tsp garlic powder
1/2 to 1 TBSP  Mayonnaise. (to taste)
Salt and Pepper to taste.

mash avocados and stir in salt, pepper, garlic, lime juice and mayo.
add chopped pepper, onion and cilantro.
serve immediately.
when storing leftovers place saran wrap DIRECTLY ON THE GUAC.   dont just cover the bowl, actually gt that wrap down directly onto your dip to keep it from oxidizing and turning brown.

for a spicier guac, add chopped jalapenos or crushed red pepper flakes.

Sunday, January 9, 2011

Recipe 46: NEVER FAIL NOODLES (Side dish)

This is my aunt Marys recipe. She is a great cook. Her second husband, Uncle Phil, was a jovial Italian man with a love of people and food. Her recipes to me always seem to reflect his spirit. Uncle Phil passed away a few years ago, so this is in memory of him.  Love and Miss you Uncle Phil!
NEVER FAIL NOODLES

1cup flour
1/2 tsp salt
1/4 tsp baking powder
1 egg
1/4 tsp butter
2 1/2 tsp milk

In a bowl, place flour and make a well.  Drop remaining ingredients into the well.  Mix with a fork to form a ball.  Roll out on a floured surface until very thin.  Let set for 20 minutes.  Cut as desired.

You can then use these noodles as you would any fresh pasta noodle. Typically you boil it in salted water for just a few minutes until al dente. (since it is fresh and not hard, dont overboil or you will have mush)

I use these for chicken and dumplings, chicken noodle soup, pasta, lasagna. You can do just about anything with these basic noodles. 

Tuesday, January 4, 2011

Recipe 45:Mrs Colangelos Brownies (cookies/Brownies)

MRS COLANGELOS BROWNIES        
Growing up in the 40s and 50s in Flint MI, my dad had a neighbor named Mrs Colangelo. This woman was the epitome of everything a good Italian woman should be.  She made THE BEST COOKIES AND BROWNIES ON THE FACE OF THE EARTH (according to my dad).
To this day, at almost 70, my dad STILL talks about Mrs Colangelo and her baked goods.
I found this recipe in my grandmothers recipe box. My dad doesnt know I have the recipe.  I think for his birthday in March, I may make up a batch of these famous brownies and see if he has a flashback.


1/3 cup crisco
1 cup sugar
1/4 tsp salt
1/2 tsp vanilla
2 eggs
2 squares baking chocolate
2/3 cup flour
1/3 cup nuts

melt chocolate over double broiler (I just microwave in pyrex)
combine all ingredients.
Bake at 325 until done through.


Thursday, December 30, 2010

recipe 44: Ruby's Cranberry Salad (Salad)

My Great Grandmother, Ruby Broadway, passed away before I was even born.  However, through all the stories and recipes, I feel as if I know her.  She could cook, sew, raised 6 kids during the depression...all with a husband who felt the need to "ride the rails" like a hobo from time to time. She was from Chattanooga TN, and according to her kids, a wonderful woman.
This is her Cranberry Salad recipe.


THE RECIPE

1 lb fresh cranberries
1 or 2 oranges
2 small packages orange jello
2 cups sugar
2 1/2 cups hot water
1/2 cup chopped nuts (Walnuts work well, I like Pecans)

Grind up the oranges(with peel) and cranberries in a food processor. ,  Mix in sugar and set aside.
In separate bowl, mix jello and hot water until dissolved. Let stand until cool. (juices from oranges make up for extra water) 
Mix with fruit, add nuts and place in casserole dish, mold or bowl of choosing.
Refrigerate until firm.

Saturday, December 4, 2010

Recipe 43: Chicken or Turkey Puffs (Main Course, Chicken)

This is a great recipe my mom has been making for years now.  Super simple, delicious, and even the kids like it.  I LOVE making these after Thanksgiving and using up leftover turkey instead of chicken.  Cream Cheese, Turkey and Crescent rolls...what could be better??





THE RECIPE

2 cups cooked chicken or turkey, chopped
2 TBSP milk
3 oz cream cheese, softened
1 TBSP chopped onion
salt and pepepr to taste

Mix everything together.

Open your can of refrigerated crescent rolls(eek, I HATE doing this it always scares the crap out of me.) and separate into 4 rectangles.
(You will not separate into triangles, you will leave in groups of 2 triangles to make rectangles...Geometry class anyone?)

Put 1/4 cup of mixture into the middle of each rectangle.  Pull up all four corners to the center.
Brush tops with melted butter(optional) and sprinkle with crushed croutons(again, optional)

Bake at 350 for about 20-25 minutes, until the crescent rolls are nice and golden brown.

Saturday, November 27, 2010

Recipe 42: CHEESY POTATO SOUP (soup/stew)

This Soup comes from my cousin Bretts wife, Pam.
She always brings good old boy food to the reunion.
For those cheese snobs, who claim Velveeta is not a cheese and therefore will not try it... YOU DONT KNOW WHAT YOU ARE MISSING!  The Velveeta makes this soup creamy, velvety and cheesy.  Granted it ISNT real cheese, but you have to trust me that it makes this soup awfully tasty.




THE RECIPE

2 cups potatoes, diced
1/2 tsp salt
5 cups water
dash pepper
1/2 cup celery chopped
3 cubes chicken bouillon
2 TBSP flour
1 1/2 cups milk
1/2 cup carrots, chopped
1/2 lb velveeta cheese, cut into chunks
1/4 cup onions chopped
1 tsp parsley

combine water, potatoes, celery, carrots, onions, parsley, salt, pepper and bouillon.
Bring to a boil.
Mix flour and milk together and add to boiling ingredients. Stir frequently. turn heat to low and add cheese.
Let cheese melt on low heat, stirring occasionally.
Serve hot with rolls.

Tuesday, November 2, 2010

Recipe 41: CAFE RIO RICE (side dish, knock off recipe, rice)

This knock off recipe is the Cafe Rio Rice to go with yesterdays recipe, the Cafe Rio shredded chicken. These are very similar to the food served at Cafe Rio out in Utah. Super delicious, and a MUST EAT AT if you are in the Utah area.
4 cups water
4 tsp chicken bouillon
4 tsp garlic
1/2 bunch cilantro
1 can green chiles
3/4 tsp salt
1 TBSP butter
1/2 onion
2 cups uncooked white rice

in a food processor, blend together cilantro, green chiles, and onion.
Bring water to a boil., add all ingredients.
do a quick stir to make sure everything gets covered well.
Cover and simmer for 30 minutes or so until the rice is tender.

Tuesday, October 26, 2010

Recipe 40: CAFE RIO SHREDDED CHICKEN (main course, knock off, chicken)

In Utah there is a restaurant called Cafe Rio. They have just the most deliciously amazing shredded chicken. It is legendary. Seriously. This recipe is kind of a knock off, that gets pretty close to the real deal and is simple, delicious  and CROCK POT!!! You cant beat that.  Use this with rice, in a salad, in a burrito. It has so many uses and is simply to die for.  If you cant make it out to Cafe Rio for yourself, try this knock off.
5 lbs boneless, skinless chicken breasts
1 small bottle Kraft Zesty Italian Dressing
1 TBSP Chili Powder
1 TBSP ground Cumin
3 Cloves Garlic, minced (Or 3-5 tsp pre chopped from a jar)

cook everything together in a crock pot for 4 hours.
Go through and shred the meat and then cook for 1 more hour.

Tomorrow is the Cafe Rio Rice recipe to go with this chicken.

Monday, October 4, 2010

Recipe 39: AMARETTA PIE (dessert)

THIS IS MY LAST POST FOR THE NEXT 2 WEEKS.  I am off to dallas, TX for work and most likely will not have computer access. If I do have access, I will not be lugging my BINDER with me to copy recipes. Sorry.  So leaving you with a dreamy delicious recipe to tide you over. Check back on the 18th!!



THE SOURCE:  This recipe is like the Amaretto Pie served at  Mt.Vernon Restaurant in Chattanooga, TN.
My Aunt Jean submitted this recipe to our family cookbook and it is wonderful.

Yes, I know it is Amaretto...but they pronounce it Am-a-rett-uh...hence the spelling of the recipe.



THE RECIPE

1 stick butter, softened
1 cup flour
1/2 cup almonds, chopped
mix together the butter and flour. spread in bottom of a pie pan. Sprinkle with  some of the chopped almonds. Bake at 350 until brown (about 15 miutes) and let cool.

In a small bowl combine:
8oz cream cheese, softened
1/8 cup Amaretto
1 cup powdered sugar (confectioners or 10x)
2oz cool whip.
Mix cream cheese with the Amaretto. Add the powdered sugar and the cool whip.

In another bowl combine:
1 small box vanilla instant pudding
1 1/2 cup milk.
mix together and add just a little bit of cool whip to this.

now blend your pudding mixture gently with your cream cheese and amaretto mixture. Make sure it is well blended.
Pour into cooled crust and top with cool whip.
Sprinkle remaining chopped almonds over the top.

Sunday, October 3, 2010

On Vacation for 2 weeks

So I have to go to Dallas for work for 2 weeks.  I will be back with lots more recipes!

Recipe 38: MEXICAN CORNBREAD (Bread/Rolls)

This recipe comes from the Broadway Family cookbook.  Now considering we are southern, I dont know how truly mexican it is.  Southerners call anything with peppers in it "Mexican". So this is the 'Southern version of Mexican cornbread".



THE RECIPE
1 cup SELF RISING corn meal
1/2 cup self rising flour
1 tsp salt
1/2 tsp baking soda
3 tsp baking powder
1 cup yellow cream style corn
1/3 cup vegetable oil
2 eggs
1/2 cup milk
1/2 cup chopped onion
1 hot pepper, chopped
3/4 cup grated cheddar cheese

mix everything together.  Pour into a greased pan and bake at 350 for 45 minutes.

I KNOW we are using self rising cornmeal AND self rising. flour...AND we are adding soda and powder...I dont ask why, maybe the rising needs a little extra boost. All I know is it works and is delicious.

Saturday, September 25, 2010

And I'm back...

Sorry for the slow recipes.  I start back to work full time on Tuesday and I have spent the past week getting my house and affairs in order.
But I guarantee new and exciting recipes in the upcoming weeks!
Stay Tuned for more Food Orgasm!!

Recipe 37: BEST POT ROAST (Main course, beef)

SOURCE:  This recipe came from the Church Cookbook.
It was a recipe by Missy that was submitted by Becca. It is SO EASY, but guarantees the best pot roast.
To quote Becca: "Okay, Missy W (who's one of the best cooks I know) told me how to make the best roast in the entire world, and I'm not kidding. MMMMMMMMMM".

Best part:  crock pot it!!  Dump it in, set it and walk away for 8 hours.
Another great thing...2 ingredients.


THE RECIPE:
1 roast
1 jar of Pepperoncini peppers, with the juice.  (They are like banana peppers, look in the pickle aisle)

Put the roast in the crockpot.  Dump the peppers and juice over it.
cook on low for 8 hours.
Shred .

you will not be disappointed.

Monday, September 13, 2010

APPLE RECIPE: Chunky harvest Applesauce (Side dish, apples)

Another Apple Recipe for the Month of September!!
So use up those apples!
This is another recipe that really works well with a nice blend of sweet and tart apples.
I like a firmer applesauce, but if you have younger kids, a softer apple, like a golden delicious or macintosh would be perfect.









THE RECIPE

4-5 apples, peeled, cored and chopped.(I use 2 granny smith and 3 sweet apple like crispin or golden delicious)
1/2 cup water
2 TBSP Brown Sugar
2 TBSP White Sugar

In a saucepan combine the water and sugar.  Add apples and toss to coat evenly.
Bring to a rapid boil and let boil for 2 minutes.
Reduce to medium-low heat and let simmer for 10 minutes.  Stir occasionally.

Mash to a desired consistency. I use a potato masher, as I like my applesauce chunkier.
You can use a ricer or a food mill for a finer textured applesauce.

To this add:
1/2 tsp ground cinnamon
1/4 tsp ground clove
1/4 tsp ground allspice
1/8 tsp (dash) ground nutmeg
dash of salt.

mix well and let simmer 2 more minutes.
Let rest and thicken up.
Goes great solo, with pork chops, I even used it as a filling for crepes once.

Can be canned:  6lb pressure for 10 minutes.

Friday, September 10, 2010

Recipe 36: SCALLOPED RHUBARB (Side dish)


Rhubarb is funny. You either like it or you dont.
My grandmother grew rhubarb in her backyard for YEARS and YEARS.  she always had Rhubarb pies and Rhubarb jams and Scalloped Rhubarb.

A NOTE ABOUT RHUBARB:  Do not use the leaves or roots. The leaves and roots of Rhubarb are toxic. Only use the red stems.  Eating too much rhubarb is NOT good for your digestive system. It is a powerful laxative if eaten in large quantities. It also has an astringent quality in the mouth.  When you eat rhubarb, it can make your mouth "tender".
Believe it or not, Rhubarb is a vegetable relative of Buckwheat. It has a very earthy, tart, sour flavor. For this reason you usually see a lot of rhubarb recipes mixed with other sweeter fruits, or sugar.

This is one of my Grandmothers recipes.  Beatrice was one of the best cooks I know. When she died in 2000, I inherited "THE BOX". A little oaken box that she kept her notecards and recipes in. I open it up and it still smells like her. I feel her around me when I go through her recipes that she collected throughout the years.
She has newspaper clippings glued onto notecards that I am quite positive are over 50 years old. In 1963 her friend Bertha mailed her a recipe on a postcard. It cost 4 cents in stamps and into the box it went.

This scalloped rhubarb is in her handwriting, and not one written down by a friend.


THE RECIPE:

4 cups rhubarb. (clean rhubarb stalk, cut into 1/2" to 1" chunks)
2/3  cup sugar.
mix together and put into a 9x13 pan.

in a separate bowl:

3 cups dry bread crumbs
1/2 cup sugar
mix together and sprinkle evenly over the top of the rhubarb.

Sprinkle MORE sugar evenly over the top.
Top with several dabs of Butter. and then sprinkle drops of water over entire casserole.

bake at 350 for 1 hour