Monday, January 31, 2011

First Week of February Menu

This morning I ran some quick errands because we have a winter storm watch here for the next few days (after enjoying mid-70's last week!). So after the morning school drop-off, I went to the grocery store, dropped off books at the library and returned a movie. While I was rushing through the grocery store picking up what we needed, I spotted frozen turkey breasts for 25 cents a pound; I bought three to stash in my freezer. In honor of my great find, I'm going to be sorting through my favorite recipes for turkey for next week. Hope you like it. If you have great turkey ideas or suggestions, please leave them in my comments. We will be having my Turkey Provolone and Red Onion Subs for Super Bowl if everything goes as planned. Have a "Super Week"!

Mon., Jan. 31
Rosemary/Garlic Pork Chops
Wild Rice
Wheat rolls

Tues., Feb. 1
Baked Chicken
Pasta Florentine
Wheat rolls

Wed., Feb. 2
Baked Tilapia
Waffle fries
Italian Salad

Thurs., Feb. 3
Stuffed Green Peppers
(Meatballs for Dana)
Mashed Potatoes

Fri., Feb. 4
Pizza and Movie Night
(Bake Oatmeal Raisin Cookies for the weekend)

Sat., Feb. 5
Super Bowl Party in Southlake!
(Turkey Breast in Crock Pot)

Sun., Feb. 6
Turkey Dinner
Mashed potatoes
green beans
cranberry sauce

Turkey Provolone and Red Onion Subs
Lettuce, tomato, pickles
Coke Zero
Chips and Ranch Dip

Join me at Orgjunkie and Momscrazycooking today for more ideas.

***Note: Thanks to Miz Helen for the blog award! Such a nice lady and favorite blogger buddy. She has great recipes at Miz Helen's Country Cottage.***

Friday, January 28, 2011

Pioneer Cookery Around Oklahoma

I can't put into words how much I enjoyed this cookbook, and that's tough for a writer to admit. I bought it at a Goodwill for almost nothing (a $1.00 receipt was still stuck between its pages), but as a lover of history and old recipes, it's worth its weight in gold. It is Oklahoma history in cookbook form.

When I moved to Oklahoma seven years ago, I had no idea of the state's colorful and unique past. I wish I could have read this little book when I first arrived. I loved learning about the history of our new "home" state; we visited The Cowboy Hall of Fame, Mattie Beale House, The Great Plains Museum, The Comanche Museum, The Holy City, and took a history tour of Fort Sill, just to name a very few of our day trips. With each trip, I gained a new perspective.
The many types of people who journeyed to Oklahoma Territory and Indian Territory were like stripes of color in a prism; some came with hopes of settling their own piece of land; some were forced to make the journey in hopes of finally finding peace; some ventured from the northern and southern states looking for financial gain and success in business; and others were European farmers looking for rich soil. They were a colorful mix of farmers, tribesman, ranchers, businessmen, slaves and cowboys, but whatever the background and reason for their journey, every group of people had an ongoing need for food to sustain them. Each group brought with them familiar foods and recipes from home. Most "recipes" were just "cooking memories" of moms or grandmas "teaching them how" time and time again. Some brought the family cookbook tucked in the wagon and some came up with a remedy on the trail-out of necessity. The stories of ancestors who braved the unknown to forge their way across the country to "a better life" is here in this paperback book. I think it is a condensed, written time capsule of the "American experience". Linda Kennedy Rosser did a fabulous job of compiling and editing, and Judy Mideke Samter's pen and ink illustrations of "all things Oklahoma" give it a distinctly 1800's and western flavor. I think that anyone who enjoys American history and/or cooking would love this book. It was published by Bobwhite Publications in Oklahoma City in 1978 (mine is a fourth printing). The ISBN is 0-929546-01-6.

Our sample recipe is from page 74:

Mountain Oysters
"One of the cowmen brought a mess of mountain oysters. I knew they were just telling me bunk. Oysters grew in the ocean and not on a mountain. I noticed how Mamma cringed when she picked them up, dipped them in beaten egg and rolled them in cracker crumbs before she put them into a skillet of hot grease. They looked too slimy for me. I didn't eat one." Vera Holding, Norman, OK

"Cattlemen on the range considered these a delicacy when they became available after the castration of young bulls to convert them into steers for better beef. E. Lee Kennedy recalls that on the ranch when he was growing up, they would throw the mountain oysters on the fire used for heating the branding irons. When the two jobs were finished, they'd be scooped out of the coals, salted and eaten."
-Compiled by Linda Kennedy Rosser

***Personal Note: "Calf Frys" are still held around Oklahoma presently; I've been invited to attend, but politely declined :-)***

I'll be at these swaps today:

Thursday, January 27, 2011

Pioneer Fruit Candy

Trying to eat healthier? This might be an alternative if you like candy. It's an old recipe that fits today's trend toward whole foods and packing nutrition into small portable bites. It calls for milk chocolate, but you could use dark chocolate, instead (for the antioxidants). Just in time for Valentine's Day candy-making!

Pioneer Fruit Candy

1 lb. raisins
1/2 lb. figs
1/2 lb. dates
1 C stoned prunes
Juice and whole rind of 1 orange (the rind has antioxidants)
1 C walnuts, broken

Grind together fruit, orange rind and nuts. Shape into balls or into flat bars. Candy should be allowed to stand for 24 hours in order to ripen before eating. Dipping these fruit candies in melted milk chocolate makes them exceptionally tasty.

Linda Vee Anderson, Wilburton, OK

I will be at these swaps today:

Wednesday, January 26, 2011

Shoofly Pie from 1903

Here's another interesting recipe from our Friday Old Cookbook Review book (please come back Friday for a glimpse at a book full of historic recipes). The homemaker who submitted this treasured recipe that belonged to her "Grandma Dollie", noted that Dollie and her husband, Ashford T. Miner (and their 13 children!) came to Oklahoma from Bear Strap, Texas in 1903. Mr. Miner had been a deputy sheriff in Texas, but wanted to start his own tannery business in Weleetka. I'll bet Dollie had to make two or three of these pies at a time to have enough for 15:)

Grandma Dollie's Shoofly Pie

3/4 C flour
1/2 C lt. brown sugar (packed)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 C butter
1/2 tsp soda
1/3 C boiling water
1/3 C lt. molasses
3 C canned apples
Pastry for 9" pie

Mix flour, sugar and spices; cut in butter until mixture is crumbly. Dissolve soda in boiling water; add molasses and apples. Arrange alternate layers of the sugar-butter mixture and apple mixture in a 9" pastry-lined pie pan, ending with the crumbly mixture. Bake at 375-400 degrees for about 40 minutes or until browned. Serve warm-plain or with ice cream.

I'll be at these swaps:

***I spotted a copy of the Southern Plate cookbook, that I reviewed last Friday, at my local Walmart yesterday morning-in case you're looking for it.***

Tuesday, January 25, 2011

Old Southern Recipe-"Hog's Ears"

As I've been reading this week's old cookbook (that I plan to review on Friday) I almost can't contain my excitement! If you've been reading me for very long, you know that the more battered, stained and dog-eared a book is, the more I'm intrigued. I love reading through books with recipes (receipts) that are so antiquated that scientific advancements would tell you that they are no longer appropriate for the human diet. I'm a history buff who enjoys getting my insights and clues to the everyday lives of our ancestors through their foods and medicines. I know that most intelligent, normal, people who like history, read books on the Civil War or the Land Rush, but for me there's just no history book as intimate to everyday life in the past as a cookbook or recipe file (unless it's a hand-written log or diary).
Our cookbook for review this week contains recipes from the 1800's and early 1900's , some brought across the country westward from other states and some that were born out of necessity on the rugged trail west. There are remedies for ailments (that cowboys carried in their packs) because there were often no doctors or dentists available (medical practices were very crude even if one was present!) I don't want to give too much away; I'm still reading and taking notes for my review. Please join me Friday! Here's one tidbit. This southern recipe came west with Martha F. Vandiver Webster. She traveled to Oklahoma right after the land run, toting 5 hungry children who, "Gobbled these Hog's Ears right up" every time she made them.

Hog's Ears
submitted by Martha J. Birchum (Chickasha, OK)

1 C flour
1/4 tsp salt
Chopped pecans
1/3 C water
1 1/2 C simple syrup

Sift flour and salt together. Add enough water, 1/4 C or more, to make a thin, stiff dough. Cut off small portions of the dough and roll out very, very thin on floured board. Repeat this operation til all dough is used-12 times. Fold each "ear" over loosely and drop into deep hot fat, cook til light brown and drain.
Simple Syrup: To make simple syrup, boil two parts water to one part sugar for a short time (It can be used for many things, especially to mix with fresh fruit juices for drinks). For "hog's ears" boil the syrup to softball stage (may need to increase the amount of sugar). Dip 'ears" in hot syrup, place on platter and sprinkle with chopped pecans.

***Happy 17th Birthday, Ben!!***

I will be at these recipe swaps today:

Monday, January 24, 2011

Ben's Birthday Week Menu

My "baby" turns 17 this week! Unbelievable! One minute you're having a phone conversation with his kindergarten teacher about what might have possessed him to throw a roll of paper into one of the toilets in the boys' bathroom at school (he wondered if it would float when some older, more mature 3rd graders suggested it), and the next, he's a smart, responsible and caring 17-year-old. Being our last child, he has put the "exclamation point" on the "sentence" of our child-rearing experience. I wish him a wonderful birthday. Tuesday I will be making one of his favorite meals, Amish Pork Chops (look for it in my archives-May 5, '09).

Mon., Jan. 24
Potato Soup
Roast Beef Sliders w/ red onion and cheese on wheat
Fruit plate

Tues., Jan. 25 Ben's 17th birthday!!
Amish Pork Chops
7 Layer Salad

Wed., Jan. 26
Leftover Potato Soup
Grilled Cheese

Thurs., Jan. 27
Baked Chicken
Parsley Potatoes

Fri., Jan 28

Sat., Jan 29
Cocoa Wheats
Wheat Toast

Baked Fish
Mac and Cheese
Brussels Sprouts

Sun., Jan 30
Garlic Buns
Veg. Plate

I will be joining orgjunkie today for MPM and Momscrazycookin

Friday, January 21, 2011

Southern Plate Cookbook

As I've mentioned before, my husband is an "enabler", bless his heart! He knows that estate sales, yard sales, bookstores and kitchen stores are my weaknesses. So when he takes me to one of these places, he goes in with the full knowledge that it will A) take more time than he likes and B) that I will probably come home with something. He is such a gentleman, that he spends his share of time patiently waiting on me, tucked away, sitting....usually checking e-mails or messages on his phone. I grew up watching just such a man.... waiting around for my mom to, "get done looking", guess I wanted that quality in a husband, too. My dad spends his waiting time in his truck (times past), the car, or any convenient bench or chair that he can find. Where am I going with this? Well, it was on a trip to a bookstore before the holidays that I spotted our book for review today. I camped out in a cozy chair and looked clear through this book. I loved it so much that it was hard to put it down and not purchase it, but I had Christmas ahead of me and other ways to spend my money. This southern cookbook, however, made one of the top spots on my wish list. At Christmas, I was thrilled to unwrap it from my son, Justin.

Southern Plate by Christy Jordan is a celebration of family and home style southern foods. My favorite kind of cookbook! The author unapologetically writes about dishes with a down-home, cooked-in-mama's-skillet flair. These recipes come from years of the great cooks in her family, performing the task that makes family I knew I was going to like her when I read the forward: "I'll be the first one to tell you that I'm no one special, but I come from some awfully good people. Some of the best people who ever walked this earth, and yet they were never known outside of their little boroughs until now." She goes on to give examples of times when money was short and her parents would act like they were busy in the kitchen during meal time, so they could eat what was left when the little ones were done, making sure that their children were full. Very few cookbooks have the kind of stories that make you tear-up, but there I was needing a tissue in the middle of Barnes and Noble! The book includes mouth-watering photos that accompany each recipe. The recipes have such a heritage, that I recognized several of them from past family reunions and church dinners. There's Hoe Cake, Dish Pan Cookies, Apple Dapple Cake and Texas Caviar, just to name a few. Thanks to Christy Jordan from North Alabama we have this rare tribute to us "common folk" and our uncommonly good recipes that have been passed down! (It is my policy not to give a recipe from a recently published book without permission. The
ISBN is 978-0-06-199101-1 and the web address is I think you will enjoy reading this one.

I will be at these swaps today:

Thursday, January 20, 2011

Broccoli Stuffing Bake

Last weekend we were out shopping and got hungry. Luckily we were near a Cheddar's restaurant! It's one of the places that we enjoy eating out; good home style food and the prices are reasonable. One of the sides I selected was their broccoli casserole. My expectations were not running high, most vegetable casseroles in restaurants tend to be dry or overcooked, but I was pleasantly surprised. The broccoli was tender and it had enough cheese on it. When I fix broccoli casserole at home (which isn't very often-the majority here like it steamed with salt and butter) this is the recipe that I pull from the files (think I got it from Aunt Hazel).

Broccoli Stuffing Bake

2 C milk
2 C sharp American cheese
4 beaten eggs
3 C herb-seasoned stuffing mix (I use Pepperidge Farms or Stovetop)
1 (10 oz.) frozen, chopped broccoli, thawed

In a sauce pan, stir together milk and cheese until blended; remove from heat. In a mixing bowl gradually stir hot mixture into eggs. Add stuffing mix, broccoli and 1/4 tsp salt. Mix well. Turn mixture into greased 1 1/2 qt. casserole. Bake uncovered at 325 degrees for 45 min. Makes 6-8 servings.

I'll be at these swaps today:

Wednesday, January 19, 2011

Traditional Dump Cake-and My Version

I don't know why, maybe it's the onslaught of dieting commercials and dieting talk in January, but I have been craving desserts, lately. I'm not usually one who eats a lot of dessert; pure chocolate is my weakness-the darker the better! But, Dana is happy with this predicament because I've made Snickerdoodle cookies and Peach Dump Cake this week. Ben, my 16-year-old, is just happy because I made potato salad and pepperoni bread this week for after-school snacking (he doesn't eat lunch because of the lines).
I thought I would share the Dump Cake recipe today. I know that it's a recipe that's made the rounds in recipe circles, but I thought perhaps some of my beginning cooks out there might not have it. It's easy, delicious and quick.

Traditional Dump Cake
"G'ma" Jean Sloan, Park Avenue Church of Christ, Charleston, WV

1 large can crushed pineapple
1 large can cherry pie filling
2 sticks butter (or margarine) melted
1 pkg. yellow cake mix (original kind)

Heat oven to 350 degrees. In 13x9" pan, dump cherry pie filling; spread evenly. Dump pineapple on top of pie filling; spread evenly. Dump yellow cake mix on top of fruit. Pour melted butter over all. Bake at 350 degrees for 1 hour (or until golden and done in the middle). Serve with vanilla ice cream.

I make this, but instead of cherry pie filling and pineapple (not hubby's favorite) I use 2 cans of blueberry or 2 cans of peach pie filling. It turns out just the same-Delicious!!

***"Jesus knows me-this I love!"*** Happy Wednesday to all of my readers!

Please join me at these great swaps today:

Tuesday, January 18, 2011

French Dip Sandwiches-Easy and Cheap!

We had a nice, relaxing 3-day weekend around here thanks to MLK Day. By Sunday evening, I was really in relaxation mode. When it was time to start making dinner, I remembered that I had leftover brisket in the freezer, so I came up with an idea that sounded good to me and "Sunday Night Creation" was born. (I love to come up with new ways to use up leftover meats!)

Marcia's French Dip Sandwich-Easy and Cheap

1 pound of leftover beef (brisket is what I used)
1 can of Campbell's Select Harvest French Onion Soup (with caramelized onions)
Sandwich or sub buns
Provolone cheese (or whatever cheese you like)
A little corn starch
Fresh spinach leaves

I threw the thin slices of beef into the crock pot, and dumped the can of soup over the meat. I set the pot on High and went back to relaxing. Ten minutes before we were ready to eat, I set my oven on 400 degrees and sprayed a baking sheet with cooking spray (I like olive oil). Next, I placed the buns in halves in a single layer; spread half with margarine and put a slice of provolone cheese on the other half. Next, put buns in the oven until cheese melts and buttered sides are toasted. Thicken onion soup and beef juices with a little corn starch. Place meat on buns and top with fresh spinach leaves if you like. I served this with baked waffle fries and everyone was happy! I think this beef and onion mixture would be equally delicious with mashed potatoes and green vegetable for a fancier meal.

I will be at these swaps today:

Monday, January 17, 2011

My Menu for the Week

I'm enjoying a long weekend with the family, but I always make time to jot down my menu for the week. Here is the plan:

Mon., Jan. 17
Cocoa Wheats and toast

Mesquite Grilled Chicken Salad
Hot rolls

Tues., Jan. 18
Scalloped Potatoes
Green Beans

Wed., Jan 19
Crock pot Pizza Casserole (archives)

Thurs., Jan. 20
Ham and Beans w/onion
Corn Bread

Fri., Jan. 21
Tuna Melt
Veg. plate

Sat., Jan. 22
Lemon Peppered Pork Loin
Broccoli Stuffing Bake

Sun., Jan. 23
Fried Breaded Shrimp
Baked Potatoes in Crock Pot (archives)
Steamed Cabbage

Enjoy Martin Luther King Day and the rest of the week, as well! I will be at orgjunkie today to include my menu plan; please give that blog a look for some great menu ideas and recipes.

Friday, January 14, 2011

Escape from the Kitchen

Last night I had the opportunity to hear the Freed-Hardeman University Chorale give a performance. Freed-Hardeman is a private University in Tennessee that is supported by members of the Church of Christ. The college students who sang were representing Churches of Christ from all over the country. What a talented and wonderful group of young people. As I sat in the audience, I felt the pride that parents feel when they watch their own children's accomplishments. These young people are the future of our church and our nation. I noticed how cordial and well-mannered they were before and after the concert, giving special attention to the elderly in the audience, as well as the small children in attendance. At one point in the program, they invited the children to come fill the front row for a special medley of familiar Bible and VBS favorites. It was a hit with the little ones as they sang the books of the Bible and "marched in the infantry"! Those kids are on a bus today headed for a chorale event being held at Oklahoma Christian University (another Church of Christ school) in Oklahoma City; I wish them all the best as they finish their tour and travel back to school.

Because I spent my evening at a concert, my review today is brief. The book Escape from the Kitchen, however, is one that you will want to have in your collection. It is written by a home organizer named Deniece Schofield, and what a wealth of information is crammed into this paperback! There are charts and lists to help you organize both your space and time in the kitchen. She provides a master grocery list, along with tips for simplifying your grocery trips. The book is from 1986 and was published by Writer's Digest Books; ISBN is o-89879-231-2. I love the practical way that she offers her tools of organization; they are all easy things that anyone can do to make the ongoing tasks of grocery shopping and cooking more hassle-free. She mentions the best times to shop, and that setting up work stations for baking, prepping food and stove-top cooking will save time and steps in your kitchen. These may be ideas that are simple, but what a great idea to have them altogether in one place -a handy, "reminder book". I hope you can find a copy-you'll be glad that you looked for this book! Hey, Ms. Schofield even throws in some easy recipes in a chapter called, "The One Minute Gourmet"; here's one from page 123.

Hawaiian Chicken

4-6 chicken breasts
2 C barbecue sauce
1 (16 oz.) can crushed pineapple with juice

Preheat oven to 400 degrees. Place chicken in greased or sprayed baking dish. Bake chicken for 45 minutes. Meanwhile, mix BBQ sauce, pineapple and juice. Pour mixture over chicken and cook 15 minutes more. Serves 4-6.

Wishing you a wonderful weekend!

I will be at these swaps today:

Thursday, January 13, 2011

Bamboo Shoot Salad

I felt inspired this morning! Got up early and made scrambled eggs & bacon, blueberry muffins with a Starbuck 's coffee for the "grande finale"! My youngest son, Ben got me a bag of the newest flavor of coffee and a "grande" mug for my birthday, and I've been giving both a workout. As I was sorting through recipes this morning, I found this interesting-sounding salad that I'm excited to try. Lettuce gets boring and I like any salad that includes chicken. I hope that you like this idea, too.

Bamboo Shoot Salad
(Princess Khampan, wife of Ambassador to Laos 1963)

2 cans of bamboo shoots (in water)
1 red pepper
1 breast of chicken
garlic powder

1-shred bamboo in long, fine pieces
2-wash in arm water-squeeze out all water
3-boil chicken (or pork) (or use Tyson grilled strips-2011 version!)
4-add red pepper, chopped in fine pieces, also
5-add garlic powder, a little onion and salt (according to taste)
6-mix up together. Serves 4

Have a great Thursday! I will be at these swaps today:

Wednesday, January 12, 2011

Cabbage Soup

You've gotta love a recipe for cabbage soup that adds a dash of Tabasco Sauce! I had to make a stop at the store this morning, anyway, so I got a small head of cabbage to make this soup. Also bought a heating pad-to warm up the sheets before we climb into bed...comfort...lots of comfort is what you need in January. I hope you have a good day!

Cabbage Soup
(Victoria Garbarino)

1 small cabbage, shredded
1 C chopped celery
1 C chopped onion
1 TBSP lemon juice
4 C finely-chopped tomatoes
4 C water
Dash of hot sauce, optional
4 beef or chicken bouillon cubes
Salt and pepper to taste
12 oz. club soda

Place 1 C water in the bottom of a large pot. Add cabbage, celery and onion; cook until tender (about 5 min.). Add remaining ingredients and simmer for 1 hour. Divide evenly. Each serving provides 3 1/4 vegetable exchange, 5 calories optional exchange.

I will be at these swaps today:

Tuesday, January 11, 2011

Famous Pea Soup (w/ Ham)

I have a ham bone stashed way in my freezer (from the Christmas dinner). So when I found this recipe for Pea Soup in an old community cookbook that I have, it was a good fit. January is the perfect month for a pot of soup simmering on the stove. I talked to Mom this morning (who just happens to make the best vegetable soup anywhere!) and she said that WV is expecting several more inches of snow in the next two days. I know my mom well enough to know that Dad probably has some delicious soup or chili in his future during their snowy weather. Here's my recipe for today-stay warm!

Don Wray's Famous Pea Soup
St. Jude Parrish Cookbook

Ham bone, some meat and fat from bone
1 lg. onion, cut fine
1 stalk celery, cut fine
1/2 lb. split green peas
2 carrots, diced
3 potatoes, diced

Add peas to 1 1/2 to 2 qt. water. Add carrots and cook until peas fall apart. Add potatoes. Cook additional 15 min.

I'll be at these swaps today:

Monday, January 10, 2011

Menu for a Snowy Week!

Snow has come to Oklahoma and North Texas! I've already been out (after the school drop-off) this morning purchasing an ice scraper. Got a few things in the grocery section, too...just in case. It never hurts to have bread and an extra gallon of milk (this is one of my dad's mottos, and it's been helpful over the years). I really enjoyed watching the big feathery flakes, yesterday. This morning the precipitation is a very fine, powdery snow. I'm counting it as my "birthday snow"-just a week late. Hope you are all warm and safe in this winter weather-take extra care when driving (and keep those small pets in when the temperatures drop). Here's my menu for the week.

Monday, Jan. 10
Spicy Sausage Rice (archives)
hot rolls

Tuesday, Jan. 11
Grilled Mesquite Chicken
Cheese Potatoes

Wednesday, Jan. 12
Dinner out

Thursday, Jan. 13-Choral Group from Freed-Hardeman performs at church
Chili dogs
Home-baked fries
Baby carrots

Friday, Jan. 14
Chicken Gnocchi Soup
Bake Something for dessert

Saturday, Jan. 15-Art Museum trip
garlic bread

Sunday, Jan. 16
Dinner at church-take bread for 15-20

I'll be at Orgjunkie today

Friday, January 7, 2011

The Congressional Club Cookbook 1963

A cookbook that includes either interesting back stories about the recipes, or combines history with cooking is always my favorite read. So, imagine how thrilled I was to find that the distinguished group of ladies known as the "Congressional Club" in Washington, D. C. put together a cookbook starting as early as 1927. The club was chartered in 1908 by an act of Congress and is composed of wives and daughters of members of Congress, of the Cabinet, and of the Supreme Court, and is entirely self-supporting (at least back in 1963!) They have a long and colorful history that is as varied as the personalities of the Presidents' wives of each administration. In this edition from 1963, Mrs. Kennedy hadn't been a widow very long and Mrs. Johnson, the First Lady, wrote the forward, which was customary. The president of the club always writes the preface, and this particular year, Mrs. John C. Kunkel from Pennsylvania served.

The original purpose of the Congressional Club was to help the spouses of members of Congress to get acquainted and adjust to life in the Capitol. In addition to their weekly teas(every Friday), the club hosts receptions honoring the President of the United States, the Vice-President, Speaker of the House and other notables. The social event that is most popular is the annual Spring Breakfast honoring the First Lady. In addition to social activities, members are offered French lessons, Spanish lessons, public speaking, flower arrangement, etc. I'm sure that with the changing times, and so many members of our present day Congress being women, this club has seen significant changes, but I'm hopeful that it still exists; I love the idea of having a tea every Friday! The only search info I have for this "National Treasure" is that it was published by The National Publishing Company in Washington, D.C. and the address of the Congressional Club: 2001 New Hampshire Ave., N.W., Washington, D.C. H.R.22029.

Page 233 "The King of Meats"
Lady Bird Johnson, Wife of President of the United States (1963)

Select one whole fillet of beef. Remove all fat and wrap around with strips of bacon. Place meat in oven at 400 degrees and cook for 30 minutes. Use no seasoning (salt and pepper tend to toughen the meat and the bacon is sufficient seasoning).
If the guests are not quite ready (a familiar occurrence with unpredictable schedules) and the meat has cooked for 30 minutes, remove from oven and cover beef with a clean tea towel. Just before serving, place beef under the broiler until just browned on both sides; the bacon will become crisp.
Cut into 1" thick slices and put on platter as if whole. There will be a variety of "doneness" from rare to well-done. If further seasoning is desired, use some seasoned salt immediately before serving and after broiling.
To garnish, place a mound of steaming broiled mushrooms on one side of the meat, and place a mound of golden plump kumquats (cold) on the other side. Use parsley on top of meat. Serves 6-10 people, depending on the size of the filet.

Personal Note: ***Happy Birthday to "The King of Dads"!!***

I will be at these swaps today:

Thursday, January 6, 2011

Jackie's Fish Chowder

That's "The Jackie!" I happen to be thoroughly enjoying an old cookbook this week from 1963. It's called The Congressional Club Cookbook, and I won't give out much more about it today, because I plan to write a review on it for tomorrow's post. If you are a new reader to this blog, I usually review one of my old cookbooks every Friday; it's a clever way to trick myself into sorting through my huge accumulation of cookbooks! I hope you will enjoy this feature of my blog. I try to give the ISBN or catalog number so you can find that particular book if it appeals to you. Here's a sample recipe from this intriguing book from 1963.

Fish Chowder
(Page 334) Mrs. John F. Kennedy, Wife of former President of the United States

2 pounds haddock
2 ounces salt pork, diced
2 onions, sliced
4 large potatoes, diced
1 C chopped celery
1 bay leaf, crumbled
1 quart milk
2 TBSP butter
1 tsp salt
Freshly ground black pepper

Simmer haddock in 2 C water for 15 minutes. Drain. Reserve broth. Remove bones from fish. Saute diced pork until crisp, remove and set aside. Saute onions in pork fat until golden brown. Add fish, potatoes, celery, bay leaf, salt and pepper. Pour in fish broth plus enough boiling water to make 3 C liquid. Simmer for 30 min. Add milk and butter and simmer for 5 min. Serve chowder sprinkled with diced pork. Serves 6.

I will be at these swaps today:

***Book I'm reading now: Maximize the Moment by T. D. Jakes (a WV native)***

Wednesday, January 5, 2011

Beef Stroganoff

I'm posting late today! Sorry, 'bout that. I've been to the salon to get my hair done; I was overdue and it took up my whole morning, but I look much better now. I thought that I would share a recipe for Beef Stroganoff since it's on my menu for this week. What a great hearty winter dish! I will be making mine using cooked brisket from the freezer in place of the round steak. This is a great way to use up leftover beef of any kind.

Beef Stroganoff

1 1/2-2 lbs. round steak cut into strips
Olive oil or shortening
1 red onion, finely chopped
2 TBSP sour cream or lemon juice
Salt and pepper to taste
1 TBSP flour
1/2 C hot water
1 can (3 oz.) button mushrooms, optional

I will be at:

***Book I'm reading now: Maximize the Moment by T.D. Jakes***

Cut round steak into strips 1/4 " wide, then cut in 1" lengths. Brown meat quickly in olive oil or shortening. Add onion and cook until tender and slightly brown. If you have it, add sour cream. If not, add a few drops of lemon juice. Sprinkle flour over all and blend well. Add hot water and stir while cooking and a gravy is formed. Add mushrooms if desired. Serve immediately over hot cooked noodles. Serves 4.

Tuesday, January 4, 2011

Muzzy Oliver's Lemon Pie

I plan to have a homemade lemon pie today for my birthday. Hubby always gets me a cake, but I told him this morning that I've had a craving for lemon pie since before Christmas...and today's the day! I'm sure he was OK with not having to pick up a cake. I'm sharing our dear friend, Muzzy Oliver's lemon pie recipe today. Muzzy was a wonderful cook, and if you would also like her recipe for cobbler, just search my archives. I'm not a fan of meringue on pie, so my grandmother ("Mammam") would make me lemon pie without it; what a sweetheart she was. Like Muzzy, my "Mammam" also made a mean lemon pie, but when I asked her for her recipe, she just chuckled and told me to check the side of the Cream brand cornstarch box! I'm just giving the recipe for the filling-you know to put it in your favorite pre-baked crust (or graham crust-that's Dana's favorite).

Muzzy Oliver's Lemon Pie

6 TBSP cornstarch
1/4 tsp salt
1 C sugar
2 C water
3 egg yolks
2 TBSP butter
2 tsp grated lemon zest (rind)
5-7 TBSP fresh lemon juice

Bake pie shell and cool thoroughly. Combine cornstarch, salt and 1/2 C sugar, mix well and add water. Put in sauce pan over low heat, stirring constantly until thick. Cover and cook 10 minutes more, still on very low heat, stirring occasionally. In a small bowl, combine egg yolks, and remaining sugar. Stir 1/2 C of the hot mixture into the eggs. Pour back into the cornstarch mixture and cook a few minutes longer, stirring constantly. Remove from heat, stir in butter, lemon zest and juice. Cool to room temperature without stirring. Pour into pie shell. Makes one 9" pie.

I'll be at these swaps today:

***Book I'm reading now: Maximize the Moment by T.D. Jakes***

Monday, January 3, 2011

First Week of 2011 Menu

I'm trying to use what I have this week to avoid going to the grocery store at the first of the month (too busy and crowded with other shoppers). We will be using leftover pork (from New Years) in the early part of the week, and leftover brisket from my freezer will make two of the meals later in the week. If all goes according to the plan, I shouldn't have to grocery shop until next week, and that's after coming back from a holiday trip! I've learned to use my large cooler to transport fresh food back and forth when we travel and it saves a run to the grocery store as soon as I get in town. We had a gallon of milk, a dozen eggs, some veggies and enough staples to make meals for a week with the meats from my freezer. Here's my plan for the week:

-Mon. Jan. 3
Pork BBQ
Potato Salad

-Tues. Jan. 4
Beef Brisket
Mashed Potatoes

-Wed. Jan. 5

-Thurs. Jan. 6
Au Gratin Potatoes
Green Beans

-Fri. Jan. 7
Blueberry pancakes

-Sat. Jan. 8
Scrambled eggs w/ bacon

Homemade pizza

-Sun. Jan. 9
Beef Stroganoff w/ noodles

Leftover Buffet

I will be at orgjunkie today for MPM.

***Book I'm reading now-Maximize the Moment by T.D. Jakes***