Friday, April 30, 2010
My cookbook off-the-shelf for review today isn't quite as old as some that we've looked at in the past. Cooking with Regis and Kathie Lee was published by Hyperion in 1993; its' ISBN is 1-56282-752-9. As usual, the newer the book, the easier it might be for you to find a copy.
At first glance, I found this book to be a little bit campy (I think it was Kathie Lee's "big hair", moussed and sprayed to perfection, on the cover photo that influenced my opinion!). There are several black and white photos of the show through the years on the inside of the book, as well as a full-color section of photos. In between the recipes garnered from Regis, Kathie Lee and Gelman's family favorites are recipes prepared by chefs who have visited the show. Kathie, of coarse, throws in her little boy's and famous husband's names at every chance, while the authors also put in as much Irish flavor as they can with respect to Regis (OK by me!)
I have enjoyed the show over the years, especially when my children were very small and I spent my mornings folding tiny laundry or feeding the baby. I must admit that I am more of a fan of Kelly than Kathie (hey, everyone's entitled to their own opinion!) I love that Regis doesn't seem to age; it gives us all hope, just to look at him.
If you are a fan of the show's history, you should enjoy this book-the recipes aren't bad, either!
Page 241 Michael Gelman's Mom's Jalapeno Casserole
1 can (7 oz.) green chilies, with seeds removed and drained
3 C shredded Monterey Jack and/or cheddar cheese
2 medium tomatoes, peeled and diced
4 large eggs
1 1/2 C evaporated milk
3/4 C all-purpose flour
1 teaspoon salt
Sliced avocado and sour cream, for garnish
Preheat the oven to 350 degrees F. Lightly butter an 11-by-7-inch glass baking dish.
Arrange the chilies on the bottom of the casserole. Top with an even layer of cheese and then the sliced tomatoes.
In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the evaporated milk, flour, and salt. Carefully pour the egg mixture over the layers in the dish. Bake 50 to 60 minutes, until lightly browned. Serve in squares garnished with avocado slices and sour cream.
Makes 6 servings.
I'll be at these swaps today:
Thursday, April 29, 2010
Wednesday, April 28, 2010
Here's another recipe to add to our receipts from the old cookbook that I reviewed last Friday: Charleston Receipts.
Above the instructions it reads, 'This receipt was brought home to Charleston from Hollywood Town, where it is a favorite with the moving picture colony.'
"Crowded House" Cucumber Salad
Mrs. Clement Ripley (Katherine Ball)
2 Tender cucumbers, peeled and cut into paper-thin slices
1/2 C sour cream
2 TBSP lemon juice
1/2 tsp salt
1/2 tsp sugar
Dash of cayenne pepper
Combine and chill well. Serves 4-6.
I will be at these swaps today:
Tuesday, April 27, 2010
I'm following a theme this week; old recipes from the Charleston Receipts Cookbook that I reviewed on Friday. You need this cookbook in your collection! The Junior League of Charleston put it together in 1950 and sells it to this day to fund projects that benefit Charleston, S.C....so you'll be supporting a good cause! Look for it on the Charleston Preservation Society's website (http://preservation society.org/store/CharlestonRec) In fact, I found a few other cookbooks at this site that I intend to add to my wish list!
This receipt from page 293 sounds like a winner to me, but I still have plans to embellish it with almonds and chocolate on top. I think my creation could turn-out similar to an Almond Joy Bar. Hubby doesn't like coconut, but he's traveling-and these big sons of mine will eat almost anything that's put in front of them! I'll have to save a couple for youngest son to have when he gets home.
Page 293 Coconut Bars
Mrs. Harold G. Dotterer (Harriet Lipscomb)
2 C granulated sugar
1/2 tsp cream of tartar
1/2 C water
1/4 lb. shredded coconut
Mix sugar, cream of tartar and water; put this mixture over the fire and stir until it comes to a boil, then stop stirring and cook until it forms a ball when dropped into water. Take from the fire and beat until it whitens, then add the shredded coconut and continue beating until it becomes thick. Pour into buttered pan and when cool, cut into bars. (I think that when it cools you should add a layer of toasted almonds and drizzle with melted chocolate-just my opinion!)
I will be at these swaps today:
***Lawtonians! Don't forget that the Cavs play tonight!!!***
Monday, April 26, 2010
Monday, April 26
Oven-Baked Rosemary Potatoes
Tuesday, April 27
Spaghetti and Meatballs
Wednesday, April 28
(Bake Yellow Pound Cake w/ Vanilla Glaze)
Thursday, April 29 (Homecoming Meal for our Two Travelers!)
Baked Steak w/ Mashed Potatoes & Gravy
Green Bean Casserole
Friday, April 30
Macaroni and Cheese in the Crock Pot (previous post)
Saturday, May 1
Sunday, May 2
Chicken and Dumplings
Green Bean Casserole
I will be at Orgjunkie today for MPM.
Friday, April 23, 2010
I have been enjoying this cookbook ever since I found it at an antique store. It is the kind of culinary collection that just makes me want to sit out on my back porch with a large iced tea and leave the phone inside!!
Charleston Receipts is a book that was compiled by the Junior League in Charleston, S.C. in 1950; it can boast twenty-three printings! That's no small feat for a little fund-raising cookbook. The first year that the ladies of Charleston sold this book (Nov. 1950) they printed 2000 copies. On the twenty-third printing in January of 1981, 50,000 copies were printed (and 50,000 each, the previous two years). I did some research online, and this book is available through the gift and book shop of The Charleston Preservation Society's website (http://preservation society.org/store/Charleston Rec).
There are so many recipes in this book that are unique to the history and culture of Charleston. Sprinkled amongst the many time-honored receipts for local delicacies such as She Crabs and Chainey Briar (Wild Asparagus), are quips from Gulla cooks who commanded the kitchens of Charleston Area Plantations in the early days of the famous city and its surroundings. For example, above the She-Crab Soup recipe is this cook's quote,"....Crab got tuh walk een duh pot demself or dey ain' wut." It adds that the eggs are what give She-Crab Soup its' wonderful flavor, so street vendors would always yell "She-Crab" loudly and charge extra for them.
Aside from the recipes for items that might be harder to find in other parts of the country, like the wild asparagus, there are many delicious selections for easy-to-find ingredients that are very basic in the making of great southern classics. This book is abundant in seafood, wild game, pie and cake recipes and the side-dishes that everyone looks forward to in a meal such as: Pickled Beets; Succotash; Corn Fritters and Stuffed Cabbage Leaves (with rice). It brought back good memories to see recipes for hominy, sweet potatoes and Soft Popcorn Balls (page 292). I hope you'll enjoy reading this cookbook as much as I did. Get your favorite porch-sittin' chair and iced tea glass ready!
Scripture Cake page 256
Mrs. Harold G. Dotterer (Harriet Lipscomb
4 1/2 C (1st Kings 4-22) Flour
1 C (Judges 5-25) Butter
2 C (Jeremiah 6-20) Sugar
2 C (1st Samuel 30-12) Raisins
2 C (Nahum 3-12) Figs
2 C (Numbers 17-18) Almonds
2 TBSP (1st Samuel 14-13) Honey
1 pinch (Leviticus 2-13) Salt
6 (Jeremiah 17-11) Eggs
1/2 C (Judges 4-19) Milk
2 TBSP (Amos 4-5) Leaven (yeast?)
Season to taste with (2nd Chronicles 9-9) spices. Mix like a fruit cake and bake.
I will be at these swaps today:
Thursday, April 22, 2010
This old recipe comes from the cookbook called, "Charleston Receipts". It sounds delicious and is on my "to-try list". I plan to review this great old cookbook tomorrow. Please come back for my Old Cookbook Review on Friday and see why you Need this cookbook (from 1950) which had 23 separate printings; now that, is a popular local cookbook!
There are many recipes from the early 1800's which, along with their stories, were submitted by original Charleston families. I love this cookbook so much that I plan to feature recipes from it all next week, with the exception of Menu Planning Monday and my Old Cookbook Review on Friday. Please join me for these great old "receipts"!
Brewton Inn Creole Shrimp
Mrs. Herbert McNulta (Kathryn Deeds)
4 TBSP bacon drippings
2 medium-sized onions
1 green pepper
1 1/2 C celery
1 qt. can of tomatoes
3 TBSP tomato paste
Salt and pepper to taste
3 C cooked shrimp
1 tsp sugar
Cut up onions, green pepper and celery and fry in bacon drippings 15 or 20 minutes. Add quart can of tomatoes, sugar and tomato paste. Let this mixture simmer slowly to thick consistency for 30 to 45 minutes. Add pepper and salt. Fifteen minutes before serving, add cooked shrimp. This should be served with rice. Serves 6-8.
I will be at these recipe swaps today:
Wednesday, April 21, 2010
I like sub sandwiches that I make myself; it's cheaper and healthier! I've already shared my version of a Toasted Turkey Sub in a previous post; today I'm going to rattle-on about how I make an Italian Stromboli Sub. You will also get to hear about how I save money on a couple of the ingredients...it's just like having your mom around, isn't it?! You should be so lucky! :0) Now, sit up straight, and don't slouch!
Marcia's Italian Stromboli Sub
-1 package of whole wheat sub buns (I buy the good ones at the store bakery discount shelf or bread thrift store and freeze them until needed; just partially thaw in fridge-enough that you can slice through the middle w/ a bread knife)
-Pizza sauce (I buy the Ragu Pizza Sauce in a gallon can at Sam's Club and freeze it in 3-pizza-size portions)
-Fat-free ham slices
-thin slices of Provolone (or mozzarella) cheese, halved to fit the bun width
Preheat oven to 375-400 degrees (depending on your oven). Lightly grease a heavy metal cookie sheet. Place sub buns that have been sliced horizontally, cut-side up on the baking sheet. On one side of each sandwich spread a layer of sauce and the slices of cheese; on the other half of the bun, place folded slices of ham and top with pepperoni slices. Put in hot oven to toast the bread and melt the cheese. Take out of oven and place sides of subs together. Serve with baby carrots...instead of potato chips!
****Don't forget to watch "The Middle" on TV tonight!****
Hey, I'll be at these great recipe swaps today:
Tuesday, April 20, 2010
When we get back from a trip, everyone here is usually in the mood for some down-home cookin' and a homemade dessert. When you've been traveling, you just get tired of food that's been prepared by someone else, you know what I mean? So after our last road trip, I put together a cake that everyone really liked. Here are the steps to my lemon dessert creation (I don't have a picture-we ate every last crumb!):
Marcia's Lemon Dessert Creation
1 box of yellow (butter) cake mix
2 packages cream cheese, softened
1/2 C powdered sugar (little extra to sprinkle on top)
1 fresh lemon (juice and zest), divided
Make butter yellow cake mix according to box directions; add 1/2 lemon's juice and zest. Bake in a greased and floured Bundt pan.
Loosen and invert onto cake plate. Let cool. Slice horizontally and lift top off.
Spread layer of filling.
Using electric mixer, beat cream cheese, powdered sugar, and juice and zest of 1/2 of the lemon until smooth. Spread on bottom 1/2 of Bundt cake. Replace top of cake and sprinkle generously with powdered sugar.
My husband prefers this cake (and any cake) served warm. I, however, feel that it is really good after it's been in the fridge and the cream cheese filling is cold. Next time I make it, in fact, I'm going to stick my slice in the freezer for a little while and see how that goes, because I love desserts that other people eat warm- like Pumpkin Roll- frozen instead!
I'll be at these great swaps today:
Monday, April 19, 2010
Sorry that I missed you on here Friday; I was out of town and didn't have a chance to post my usual book review. I am, however, happy to report that while on my trip I found some antique cookbooks to review in the future. My favorites are called, "The Plantation Cookbook" and "Charleston Receipts". The books' covers have been wiped-down with a Lysol-sprayed cloth, pages have been aired, and are now officially part of my treasure trove of old books! I know, it doesn't take much to keep some of us happy (I even like the smell of old books!)
The coming week will be what I call a "comings-and-goings week" We will have one flying to Washington D.C., one going the other direction, to Louisville, KY and three of us just keeping the usual pace here in the great city of Lawton! I'm trying to clean out the freezer spaces, so I will be using items that I already have . I plan to fix a birthday dinner for a friend on Saturday (her birthday was April 2 when I was busy with company, so the dinner got delayed). Here's my plan:
Monday, April 19
Tuesday, April 20
Wednesday, April 21
Thursday, April 22
Friday, April 23-Family Fun Night (picnic theme)
Southern Baked Beans
Chips and Salsa
Saturday, April 24
Baked Steak and Gravy
Iced Tea or Lemonade
Black Forest Cake
Sunday, April 25
I'll be at Orgjunkie today. Have a great Monday!
Thursday, April 15, 2010
I'm not sure where or when I got the clipping that has this recipe on it, but the writer (Juanita Pahdopony) says that she got this recipe at the "Shoshone Sun Dance in Wyoming over a decade ago". Add this information to the unknown time in which I clipped it, and it's Native American heritage, and who knows how old this recipe might be?!
Pueblo Corn Dish
(written down by Juanita Pahdopony)
-Fry 1 lb. of bacon (Ms. Pahdopony suggests turkey bacon and a little olive oil) until crispy
Set bacon aside; Save same pan for the next step.
-Dice 1 large sweet yellow onion. Put a couple of TBSP of olive oil in the frying pan. Saute' the onion; it should start to turn clear. Remove and drain on a paper towel.
-Julienne 1 large head of cabbage. Place cabbage in the same pan that you cooked the onion in (with the leftover oil) and cook it until it reduces down dramatically.
-Add 1 large bag of frozen sweet corn and put everything in a large pot (crumbled bacon, onion and cabbage) and stir quickly. When everything starts to steam and combine nicely add one 4 oz. can of mild-to-hot diced green chilies to the mix. If you like spicier, you may add 2 cans of chilies.
Have a great Thursday!
I will be at these swaps today:
Wednesday, April 14, 2010
If you love homemade spaghetti as our family does, you know that the longer the sauce cooks the better it is. That's where the use of your crock pot is essential. This recipe is great to fix ahead and simmer in your crock pot all day while you get other things done!
My Spaghetti Sauce
1/2 lb. ground chuck (I use extra lean)
1/4 lb. Italian Sausage
1/2 C chopped onion
1 clove garlic, minced
One 16 oz. can tomatoes, cut up ( I use can of already diced tomatoes)
One 8 oz. can tomato sauce
One 4 oz. can chopped mushrooms (optional)
1/2 C chopped green pepper
2 TBSP quick-cooking tapioca
1 bay leaf
1/2 tsp dried oregano, crushed
1/4 tsp dried basil
1/8 tsp black pepper
Dash of salt
In skillet, cook ground beef, sausage, onion and garlic until meat is brown and onion is tender; drain off fat. Meanwhile, in crock pot, combine undrained tomatoes, tomato sauce, mushrooms, green pepper, tapioca and seasonings. Stir in browned meat mixture. Cover and cook on low for 10-12 hours or high for 5 -6 hours. Remove bay leaf before serving over hot spaghetti (or pasta of your choosing). Makes 4 or 5 servings.
*****Don't forget to watch "The Middle" tonight with Patricia Heaton!*****
I will be at these swaps today:
Tuesday, April 13, 2010
Here's a "Tried and True" family recipe for today. The church youth devo that I made these for this weekend was just one of the many times that I've provided them for large groups of kids. I stir up a double batch of these any time that I need something with teen appeal; chocolate, peanut butter, oats...what's not to like?! I remember having these at my Grandma Winland's house out on Route 7. Grandma, with her charming disposition and warm smile, was every bit as sweet as these cookies. I miss her, but fortunately, traces of her personality, voice and mannerisms remain through my mom and aunt. Here's the recipe for Grandma's cookies:
Jessie's No-Bake Cookies
2 C sugar
1/2 C evaporated milk
pinch of salt
1/2 C butter
4 TBSP cocoa powder
1 tsp vanilla
1/2 C peanut butter
3 C quick oats, uncooked
Combine sugar, milk, butter and cocoa. Boil for 2 minutes, stirring frequently. Add vanilla, peanut butter and oats. Stir together and then spoon out onto waxed paper. Let cool, then put in tins to store.
Have a happy Tuesday! I'll be at these recipe swaps today:
Sunday, April 11, 2010
I plan to catch-up on household chores this week after having company. When you have visitors, you don't do the usual home maintenance, because you're lucky enough to be doing "fun things", instead!
I have piles of laundry, everything needs dusted and I bought flowers this weekend that need to be set out. I have something to go to on Thursday, and so... I'm making a menu with all these things in mind....oh, yeah! and... I have Cadillac Nacho leftovers to use up from tonight's Youth Devo that we hosted at Church! Here's my plan:
Monday, April 12
7-Layer Salad (lettuce from devo)
Tuesday, April 13
Pasta Fagoli (previous post)
vegetable plate w/ dip
Wednesday, April 14
Cadillac Nachos (The Sequel!)
Thursday, April 15
Toasted Turkey and Provolone Subs (previous post)
Friday, April 16
Saturday, April 17
Jimmy Dean De-Lights Breakfast Sandwiches
Sunday, April 18
Chicken Casserole with Swiss (previous post)
I will be at Orgjunkie's MPM; Have a great week!
Friday, April 9, 2010
Don't you just love a cookbook that helps you save money and feed your family well?! I do! The Penny Pincher's Cookbook by Sophie Leavitt is a little, unassuming paperback that I probably picked up for a quarter at someone's garage sale. It was published by Lancer Books in 1971, with a second printing in 1973; it doesn't give an ISBN (I know, that makes the hunt more challenging...sorry 'bout that!).
Although you may have to look around some, this little book is worth your effort. Sometimes I read cookbooks that are so dry and precise that I wonder if the author is truly a home cook or if she just watches someone else cook. This author is the "real deal"; she gives a list of tips that sounds like your aunt telling you what to do in the kitchen. Tip 35: "Here's a tip on how to keep opened boxes of raisins or prunes: Put them in a screw-top jar. If raisins dry out, drop them in boiling water for 2 or 3 minutes, drain and dry." This is just one example of her how-to tips and bits of cooking advice.
Sophie Leavitt, although she writes this book in a kitchen table/cook's chat style, is well-qualified to dish out cooking advice. Mrs. Leavitt wrote this cookbook with the cooperation of the United States Department of Agriculture. It was based on her years of food experience as a consultant to the Department. She also served as a member of the White House Conference on Food, Nutrition and Health. She was at the top of the food chain on nutritional information in her day! As impressive as her background is, I think it says something great about the woman that her book dedication reads, "To my husband, Boris, who eats my cooking and likes it."
The recipes in this book are basic, homemade staple foods that hold our weekly menus together. The author supplies us with recipes for making our own baking mixes and our own cake flour. She provides many recipes using beans, lentils and rice; all money-stretchers for the home cook. The book also has lots of delicious, filling entrees including a Fat-Free Oven Fried Chicken recipe. There's Cornmeal Dumplings, Turkey Stew, Spanish Rice and a Bacon Dressing to pour over greens, just to list a few!
I have been buying the Walmart brand frozen French Toast Sticks for my son to grab in the morning for breakfast. He can consume a $3.00 box in two days! Thanks to this book, I've found a recipe to make my own and stash them in the freezer; thrift bread store, here I come!
Page 39 Coffee Bread Strips
Cut a whole loaf of uncut bread into thick slices, then cut each slice into 3 strips; or use sliced bread and cut each slice into 3 strips.
- Melt about 1/2 pound of butter or 2 sticks margarine, but don't brown or burn.
-Mix 1 cup granulated sugar with 1 or 2 Tablespoons cinnamon.
-Dip each strip into the melted margarine, then into the sugar-cinnamon mixture.
-Coat the slices well.
-Place on a greased cookie sheet and bake in 400 degrees (hot) oven until the bread is golden brown and crisp; it takes only a few minutes or so. (I plan to put these in freezer bags and he can pop them in the microwave in the morning-just like the store-bought ones!)
I will be at these great swaps today:
Thursday, April 8, 2010
Cathy, one of my buddies at church, gave me this recipe recently. Every time she brings it to a get-together she gets compliments on it. The secret to her success is that she changes up a salad that is similar to my Waldorf Salad (previous post) by using Craisins instead of the traditional raisins; it's a smart move, because it really sparks-up the flavor! Here's how she makes her popular salad:
3 apples; peeled, cored and chopped (Cathy uses 1/2 red and 1/2 golden, doesn't peel them and sprinkles them with Sprite soda until ready to use)
1 C thinly-sliced celery
1/2 C chopped walnuts (Cathy usually uses pecans if that's what she has)
1/2 C raisins (Cathy uses Craisins and they make the salad special!)
1/3 C mayo
1 TBSP sugar
1 tsp lemon juice
1/8 tsp salt
Mix altogether and pour over salad to toss. Chill in refrigerator. Cathy says she doubles or triples this when she makes it for family and church events!
I will be at these great recipe swaps today:
Tuesday, April 6, 2010
I have some running around to do today, but we'll still have one of our favorite meals when we all get home tonight. I thought I would share my plan with you.
First, I buy the big package of boneless pork spare ribs at Sam's. Then, the morning of the day that we'll be having them for dinner, I spray the crock pot with cooking spray and layer the ribs, salting and peppering each layer (use whatever seasonings you usually put on them-you might even use a rub!) Put the crock pot on low if you'll be gone for several hours. When it's 1/2 hour before serving time, place the ribs in a greased glass casserole in one thin layer. Top with you favorite BBQ sauce (I use Open Pit Original Flavor). Place in the oven, uncovered, on 350 to glaze the ribs.
Here's the second part of this easy dinner equation: That morning, wash (scrub) baking potatoes and pat dry with a paper towel. Wrap each individual potato with a square of aluminum foil. Place the foil-wrapped potatoes in your other crock pot on low. Before serving that evening, put out toppings for a potato bar (bacon bits, shredded cheese, broccoli, sour cream, butter). You're all done! Sit done and enjoy being home!
I'll be at these recipe swaps today:
Monday, April 5, 2010
A wonderful Easter is behind us and Spring has finally arrived! We're having beautiful weather here in the Southwest; I'm ready to plant some flowers in the yard. My menu this week is easy (after the Easter cooking marathon!). Here we go:
Monday, April 5
Sirloin Tips and Noodles (previous post)
Tuesday, April 6
Baked Potato Bar
cake and ice cream
Wednesday, April 7
Toasted Roast Beef and Provolone Subs (previous post "Toasted Turkey Subs")
Vegetable tray and dip
Thursday, April 8
Friday, April 9
Broccoli and Cheese Soup
Saturday, April 10
Shrimp Prima Vera (previous post)
Sunday, April 11
Au Gratin Potatoes
I will be at Orgjunkie's MPM today!
Thursday, April 1, 2010
The rest of my week is scheduled-out like this: Trips to three grocery stores today and pack it all away, then some cleaning; tomorrow is baking/cook-ahead day with some last minute details thrown in. Saturday and Sunday are kick-back-and-enjoy-the- family days (except for fixing a Ham Dinner with all the trimmings, of coarse!
I hope that each one of you enjoys the blessings of Spring. Happy Easter from our house to yours! **Marcia**
Easy Easter Tip: Make your pudding in the microwave; much faster and less mess (I always cover my glass bowl with a paper plate or paper coffee filter to prevent splatters).
Easy Easter Tip: Sister Schubert Yeast Rolls are a life-saver for holiday meals.
I'll be at these swaps today: