Wednesday, October 18, 2017

Barbecued Beef Strips

A great way to use leftover roast beef.  This one comes from my Hearts and Flour cookbook, copyright 1988, published by the Women's Club of Pittsford.  Pittsford is a suburb of Rochester.

1 medium onion, finely chopped
2 cups cooked beef, cut in thin strips
1 8 oz. can tomato sauce
1/2 cup ketchup
1/4 cup firmly packed brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
salt and pepper to taste

Combine all ingredients in a 1 1/2 quart casserole dish.

Microwave on high for 10 to 12 minutes, or until hot and bubbly, stirring every 3 to 4 minutes.

Serve on sandwich buns.

This one is sure to please!

Tuesday, October 17, 2017

Cheddar Puffs

This is another of my old recipes that I got from a friend many years ago.  Make this the next time you have company.

1/2 cup softened butter
1 cup grated sharp cheddar
1 1/4 cup flour
1/4 tsp. salt

Cream together the butter and cheese.

Blend flour and salt and combine with the cheese mixture.  Knead to form a soft dough, if necessary, add milk or water, a little at a time, to get the right consistency.

Form into balls and bake at 400 degrees for 12 minutes or until golden.

Yield:  about 30 small balls.

Balls may be refrigerated before baking.

Thursday, October 12, 2017

A healthy and tasty snack

I enjoy having an avocado snack that I make and spread on Wegman's Marathon Organic Bread.  The bread is a small loaf and contains lots of good, nutritious "stuff."  Among the ingredients are carrots, pumpkin seeds, and several whole grains.

I peel and cut up an avocado and put it in the small bowl of my food processor.  Process for a few seconds.  Then add hot sauce and salt - both to your individual taste.  Process again until it is of spreading consistency.  If you don't have a food processor, you could use a pastry blender or potato masher.

Cut the bread slices into halves and spread the avocado mixture.  It really is delicious and nutritious!

Monday, October 2, 2017

Coffee Cake

This is another old, old, favorite recipe.  It came from a much earlier edition of the Better Homes and Garden Cookbook.  On many weekend mornings, I would mix this one up, pop it in the oven and soon enjoy a delicious, fresh from the oven coffee cake.

1/4 cup oil
1 beaten egg
1/2 cup milk
1 1/2 cups all purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
Spicy Topping (recipe below)

Preheat oven to 375.

Combine oil, egg, and milk.  Sift together the dry ingredients; add milk mixture; mix well.  Pour into greased 9x9x2 inch pan.  Sprinkle with Spicy Topping and bake at 375 for about 25 minutes.

Spicy Topping:  Combine 1/4 cup brown sugar, 1 tablespoon flour, 1 teaspoon ground cinnamon, 1 tablespoon melted butter and 1/2 cup chopped nuts.

Saturday, September 30, 2017

Lentil Stew in the Crock Pot

I don't know where I got this recipe but I've had it for a number of years.  I make it once or twice a year and freeze in individual servings.  It's much like beef stew only with lentils instead of the beef!  It's a good satisfying meal that packs a lot of nutrition.  Lentils have high amounts of protein, calcium, magnesium, potassium, and fiber.  Not to mention the nutrients from the other ingredients.
2 cups dry lentils
5 cups tomato juice
1 (14.5 oz) can stewed (or crushed) tomatoes
1 onion chopped
2 carrots, sliced
2 stalks celery, chopped
3 cloves garlic, crushed
4 or 5 baby red potatoes, sliced
1 tsp. oregano
salt - pepper
hot sauce

Combine all ingredients in a crock pot and cook on low for 8 hours.

Wednesday, September 27, 2017

Sausage Bean Chowder

This time of year, when the weather begins to turn cool, I like to make soups and chowders. . . and I have a lot of recipes for them!  The one I am featuring here is an old recipe that I've made dozens of times.  I'm sure you will like it!

1 lb. pork sausage
2 cans kidney beans
1 can (1 lb.13 oz.) tomatoes
1 quart water
1 large onion, chopped
1/2 green bell pepper, chopped
1 bay leaf
1 1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. thyme
1/2 tsp. pepper
1 cup diced potatoes

In skillet, cook pork sausage until brown.  Pour off fat.  In large kettle, combine kidney beans, tomatoes, water, onion, bay leaf, salt, garlic powder, thyme, and sausage.  Simmer, covered, one hour.  Add potatoes and bell pepper.  Cook, covered for 15 to 20 minutes until potatoes are tender.  Remove bay leaf and serve.

Friday, September 15, 2017

The Dinosaur Bar B Que Cookbook

If you are into BBQ, you must have this cookbook!  Really!  The Dinosaur Bar B Que restaurant is a very popular restaurant found in Harlem, Syracuse, and Rochester in New York State.  What?  You live in one of these cities and have never been there?  Shame!

This is one of those cookbooks that is just as much fun to read as it is to find good recipes.

Here is a quote from the introduction:

We hatched the idea for the Dinosaur Bar B Que in 1983 at the Harley Rendezvous, a massive motorcycle gathering near Albany, NY.  They had plenty of everything there except good food.  Hanging with my buddies, and being the hungry men we always were and the good cooks we fancied ourselves to be, we found the pickin's slim.  A few cases of beer later, some rotgut grub in our bellies, and absolutely nothing to lose, we decided to get into the business of feeding bikers.

When we sobered up the next day, it still seemed like a good idea to us. So who cared if we never had any food service experience?

You'll have to read the rest of the story!  It is heartwarming, crazy, and hysterical all rolled into one!

My cousin, Rita, recently asked me to send her my favorite BBQ sauce.  I told her it was impossible to have just one favorite, so I sent her several.  Now I have another one I have to send her!

Throughout its more than 175 pages, are so many fantastic recipes, everything from BBQ meat to sides, soups and leftovers and desserts.

It was difficult to choose just one recipe to showcase here.  But this one, Mutha Sauce, is one I especially liked - and I didn't think I would given some of the ingredients!  Mutha Sauce is fine by itself to slather on chicken, pork, beef.  It is also used as an ingredient in quite a few other recipes in the book.

[Have you figured out yet that I'm really excited about this book???]

So here is the recipe for Mutha Sauce.  I admit I went light on the jalapeno.  I'm not a jalapeno fan, but I didn't want to ruin the recipe

1/4 cup vegetable oil
1 cup minced onions
1/2 cup minced green bell pepper
1 jalapeno pepper, seeded and minced
pinch of kosher salt and black pepper
2 tablespoons minced garlic
1 can (28 oz) tomato sauce
2 cups ketchup
1 cup water
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons coarsely ground black pepper
1/2 teaspoon ground allspice
1 tablespoon Liquid Smoke (optional)

Pour the oil into a large saucepan and set over medium high heat.  Toss the onions, green pepper, and jalapeno and give them a stir.  Season with a pinch of salt and pepper and cook till soft and golden.  Add the garlic and cook for a minute more.  Dump in everything else except the Liquid Smoke.  Bring to a boil, then lower the heat so the sauce simmers.  Simmer for 10 minutes.  Swirl in he Liquid Smoke and let the sauce cool.  Pour it into a container, cover and store in the fridge till ready to use.
Makes 6 to 7 cups.

Wednesday, August 30, 2017

Mixed Vegetables with Artichokes

Sometimes the best recipes are found on the bargain table at bookstores!  That is where I found Vegetarian, a Barnes and Noble book, a few years back.  It is filled with vegetarian recipes that have become my favorites.  To those not really familiar with vegetarian cooking, don't judge a recipe by the list of ingredients!  This one didn't particularly appeal to me by the ingredients.  I only tried it because of its strong nutritional value.  It was a pleasant surprise that the flavor was superb.

2 tablespoons olive oil
1 1/2 pounds frozen fava or lima beans
4 turnips, peeled and sliced
4 leeks, sliced
1 red bell pepper, seeded and sliced
7 oz. fresh spinach leaves
2  14 oz. cans artichoke hearts, drained
1/4 cup pumpkin seeds
soy sauce
salt and freshly ground black pepper

Preheat the oven to 350.  Pour olive oil into a casserole.

Cook the beans in a saucepan of boiling lightly salted water for about 10 minutes.  Drain.  Place in the casserole.  Add the turnips, leeks, red pepper, spinach and canned artichoke hearts.

Cover the casserole and bake about 30 to 40 minutes, or until the turnips are slightly soft and other vegetables are tender.

Stir in the pumpkin seeds and soy sauce to taste.  Season with salt and pepper and serve.

Monday, August 28, 2017

Marinated Pork Tenderloin

This is one of my favorite ways to prepare pork tenderloins.

1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons Sherry
1 1/2 teaspoons minced dried onion
1 teaspoon cinnamon
2 tablespoons olive oil
pinch of garlic powder
2 (3/4 lb) tenderloins

Combine the marinade ingredients and marinate the tenderloins for 6 to 12 hours.

Grill over charcoal for 20 minutes or till desired doneness, being careful not to overcook.


Thursday, August 10, 2017

Old Fashioned Meatloaf

This recipe comes from my 1001 Ways to Cook Southern, a Southern Living (magazine) cookbook.  I have several of the Southern Living cookbooks and love all of them.

I was never excited about meatloaf, having grown up eating a bland version of it.  This one is nothing like that.  I am sure this will become a favorite in your house.

1 tablespoon butter
3 celery ribs finely chopped
1/2 of a large onion, finely chopped
2 lb lean ground beef
2 tablespoons Worcestershire sauce, divided
1/2 cup Italian seasoned bread crumbs
1/3 cup ketchup
2 teaspoons Creole seasoning
1 teaspoon Greek seasoning
1 teaspoon garlic powder
2 large eggs, lightly beaten
1 (8 oz) can tomato sauce
3 tablespoons tomato paste
1 tablespoon ketchup

Preheat oven to 350.  Melt butter in skillet over medium heat.  Add celery and onion and saute until tender, about 7 minutes.

Stir together celery and onion mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl.  Shape into a 10 inch x 5 inch loaf;  place on a lightly greased broiler rack.  Place rack in a foil lined broiler pan.

Bake at 350 for 45 minutes.  Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste and 1 tablespoon ketchup until blended.  Pour evenly over meatloaf and bake 10 to 15 minutes more or until it is no longer pink in the center.  Let stand 10 minutes before serving.