tag:blogger.com,1999:blog-25992917946118776412024-03-05T07:36:45.626-08:00Southern CafeSouthern Cafehttp://www.blogger.com/profile/06692202810098068942noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-2599291794611877641.post-39053672052833592302016-01-27T04:58:00.001-08:002016-01-28T06:58:54.837-08:00Chicken Cordon Bleu for two<div class="xg_headline xg_headline-img xg_headline-2l" style="background-color: white; clear: left; color: #222222; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 10.9091px; line-height: 14.1818px; margin: 0px 0px 1em 5px; padding: 0px; word-wrap: break-word;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL4HW2Yfsu9Bv1WBPow4Q3oiRrHPI0SnnLeWk7qw511VZy2poX7Sism_0nocF3CYrcik3wrNgkRoAK4aO1LDzQPjjN_rJi3jvChfJ87eFNu9H-fHZ0Ej44kQZsnVyLhLIjro1NZ2kituE/s1600/Chicken+Cordon+Bleu+and+roasted+asparagus.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL4HW2Yfsu9Bv1WBPow4Q3oiRrHPI0SnnLeWk7qw511VZy2poX7Sism_0nocF3CYrcik3wrNgkRoAK4aO1LDzQPjjN_rJi3jvChfJ87eFNu9H-fHZ0Ej44kQZsnVyLhLIjro1NZ2kituE/s320/Chicken+Cordon+Bleu+and+roasted+asparagus.jpg" width="251" /></a><div style="font-size: 1em; line-height: inherit; margin-bottom: 0.5em; min-height: 1em; padding: 0px;">
2 slices fresh chicken breasts/boneless/skinless</div>
<div style="font-size: 1em; line-height: inherit; margin-bottom: 0.5em; min-height: 1em; padding: 0px;">
2 slices swiss cheese</div>
<div style="font-size: 1em; line-height: inherit; margin-bottom: 0.5em; min-height: 1em; padding: 0px;">
2 thin slices ham</div>
<div style="font-size: 1em; line-height: inherit; margin-bottom: 0.5em; min-height: 1em; padding: 0px;">
1/4 cup flour</div>
<div style="font-size: 1em; line-height: inherit; margin-bottom: 0.5em; min-height: 1em; padding: 0px;">
1 egg beaten</div>
<div style="font-size: 1em; line-height: inherit; margin-bottom: 0.5em; min-height: 1em; padding: 0px;">
1/2 cup seasoned bread crumbs </div>
<div style="font-size: 1em; line-height: inherit; margin-bottom: 0.5em; min-height: 1em; padding: 0px;">
olive oil for frying</div>
<div style="font-size: 1em; line-height: inherit; margin-bottom: 0.5em; min-height: 1em; padding: 0px;">
2 Tablespoons butter</div>
<div style="font-size: 1em; line-height: inherit; margin-bottom: 0.5em; min-height: 1em; padding: 0px;">
2 Tablespoons flour</div>
<div style="font-size: 1em; line-height: inherit; margin-bottom: 0.5em; min-height: 1em; padding: 0px;">
1-1 1/2 cup milk</div>
<div style="font-size: 1em; line-height: inherit; margin-bottom: 0.5em; min-height: 1em; padding: 0px;">
salt & pepper to taste</div>
<div style="font-size: 1em; line-height: inherit; margin-bottom: 0.5em; min-height: 1em; padding: 0px;">
Fold ham and swiss inside chicken breast and secure with toothpicks or twine. Then roll in 1/4 cup flour, dip in beaten egg, and roll in bread crumbs. Fry to golden brown crust. Place in baking dish. Spoon desired amount of white sauce over chicken, then bake for 10-15 minutes. Serve remaining white sauce for those who wish for more.</div>
<div style="font-size: 1em; line-height: inherit; margin-bottom: 0.5em; min-height: 1em; padding: 0px;">
White sauce:</div>
<div style="font-size: 1em; line-height: inherit; margin-bottom: 0.5em; min-height: 1em; padding: 0px;">
In small sauce pan, melt butter, stir in flour to make a roux. Add milk to make desired consistency. Add <a class="skimwords-link" data-group-id="17065" data-skim-creative="300006" data-skim-node-id="138:Insmallsaucepan,melt_1" data-skim-product="1" data-skimlinks-editor="0" data-skimwords-id="1" data-skimwords-word="salt%20and%20pepper" href="http://www.amazon.com/OXO-Good-Grips-Pepper-Grinder/dp/B001CDP5UO/ref=sr_1_2?ie=UTF8&qid=1351192183&sr=8-2&keywords=salt+and+pepper" occurrence="1" style="color: #69523b;" target="_blank" title="Shopping Link Added by SkimWords">salt and pepper</a><span style="position: absolute;"></span><span style="position: absolute;"></span> to desired taste.</div>
<div style="font-size: 1em; line-height: inherit; min-height: 1em; padding: 0px;">
For more chicken flavor add chicken bouillon (I use Maggi granules). You can also use chicken broth or stock instead of milk.<br />
This dish is delicious with potatoes or pasta and blends well with assorted vegetables. I prefer fresh roasted asparagus and it is easy to prepare!<br />
<br /></div>
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Southern Cafehttp://www.blogger.com/profile/06692202810098068942noreply@blogger.com0tag:blogger.com,1999:blog-2599291794611877641.post-61973772550794830822015-12-26T08:38:00.000-08:002015-12-26T17:24:03.841-08:00<br />
<br />
<br />
<div style="font-family: "Calibri Light"; font-size: 20.0pt; margin: 0in;">
<span style="background: white; font-weight: bold;">Butterhorns </span></div>
<div style="color: grey; font-family: Calibri; font-size: 10.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;">This was a traditional family recipe reserved for
Christmas. There were a number of years when it was not served, for
whatever reason. I revived the recipe in the early '80's and modernized
it to today's yeast products. Not everyone can make it Christmas Day and
when they can't, I try to make them for Thanksgiving. So as to keep
family members from being upset by missing their fair share, I have started
making them for Thanksgiving as well. The original recipe belonged to Grandma
Brant, who was of Pennsylvania Dutch heritage. The adaptation was
changing from yeast cakes to the modern yeast granules. </span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;"> I generally make these up and bake
them the day before. Mix up the icing first thing in the morning
Thanksgiving and/or Christmas Day. Depending on when I have them
ready--some see breakfast, or an appetizer, or after the dinner, for dessert;
perhaps later it's a snack. No matter when I have them ready, at the end
of the day, they're gone. </span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;"> Michael has taken to putting 1/2
dozen or so on a small plate and hiding them for himself. He has found
out that if he doesn't get them soon, they'll be gone. </span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;"> I baked them on Christmas Eve doubling the recipe. My daughter, Jennifer iced them before breakfast on Christmas Day. Surprisingly they lasted until evening when my son, Michael ate the last one and complained that they were all gone! Guess he didn't hide any this year!</span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;">Ingredients: </span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;">1 cup milk </span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;">1/2 cup shortening </span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;">1/2 cup sugar </span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;">1 teaspoon salt </span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;">5 teaspoons active dry yeast (2 packages) </span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;">3 eggs at room temperature, beaten </span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;">4 1/2 cups flour </span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;"> In a sauce pan heat milk,
shortening, sugar and salt to 120-130F. </span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;"> In a large mixing bowl place 1 1/2
cup flour and yeast, mix thoroughly. Gradually add warm liquid mixture,
and mix at medium speed of mixer for 2 minutes. Add 1 cup flour and eggs,
mix at medium speed for 2 minutes. Stir in enough flour to make a smooth
soft dough. </span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;"> Turn out onto lightly floured
surface and knead 8-10 minutes. Place dough in a greased bowl, turning to
grease dough. Cover and let rise away from drafts until double in bulk,
about an hour. </span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;">Punch dough down. Divide dough into
thirds. Roll each third on lightly floured surface to about 9 inches in
diameter. Cut each circle into 12-16 wedges. Roll each wedge,
starting with wide edge (crescent style). Arrange on greased baking sheet
about 2 inches apart. Cover and let rise until very light, about an hour.
</span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;">Bake at 450F 15 minutes or until done. When
cool, ice with buttercream icing. Roll in nuts if you like. If you
are not going to serve them til the next day, place them in plastic containers
or plastic bags over night. </span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white; font-weight: bold;">Buttercream icing </span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;">Ingredients: </span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;">6 tablespoons butter </span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;">2 cups powdered sugar </span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;">2 egg yolks, may be omitted </span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;">1 teaspoon vanilla </span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;">2 tablespoons cream </span></div>
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;">In mixing bowl, cream butter, add sugar gradually and
continue creaming. Add yolks and vanilla. Add cream and beat until
icing becomes thick and fluffy. Ice the cooled butter horns. </span></div>
<br />
<div style="font-family: Verdana; font-size: 10.0pt; margin: 0in;">
<span style="background: white;">This buttercream icing can be used for other desserts
that call for icing. </span></div>
Southern Cafehttp://www.blogger.com/profile/06692202810098068942noreply@blogger.com0tag:blogger.com,1999:blog-2599291794611877641.post-4082812103643865472015-09-29T07:06:00.003-07:002015-09-29T07:06:53.420-07:00<br />
<br />
<div style="font-family: Calibri; font-size: 20pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 20pt; margin: 0in;">
Spiced Ginger Bread </div>
<div style="font-family: "Calibri Light"; font-size: 20.0pt; margin: 0in;">
<br /></div>
<div style="color: grey; font-family: Calibri; font-size: 10.0pt; margin: 0in;">
<span style="background-color: white; color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt;">½ cup butter</span></div>
<div style="color: grey; font-family: Calibri; font-size: 10.0pt; margin: 0in;">
<span style="background-color: white; color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt;"><br /></span></div>
<div style="color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt; margin-bottom: 11pt; margin-top: 0pt;">
<span style="background: white;">½ cup brown
sugar, firmly packed</span></div>
<div style="color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt; margin-bottom: 11pt; margin-top: 0pt;">
<span style="background: white;">1 cup
molasses </span></div>
<div style="color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt; margin-bottom: 11pt; margin-top: 0pt;">
<span style="background: white;">3 eggs</span></div>
<div style="color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt; margin-bottom: 11pt; margin-top: 0pt;">
<span style="background: white;">3 cups flour</span></div>
<div style="color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt; margin-bottom: 11pt; margin-top: 0pt;">
<span style="background: white;">1 teaspoon cream
of tartar</span></div>
<div style="color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt; margin-bottom: 11pt; margin-top: 0pt;">
<span style="background: white;">2 tablespoons
ground ginger</span></div>
<div style="color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt; margin-bottom: 11pt; margin-top: 0pt;">
<span style="background: white;">1 teaspoon
ground mace</span></div>
<div style="color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt; margin-bottom: 11pt; margin-top: 0pt;">
<span style="background: white;">1 teaspoon
ground nutmeg</span></div>
<div style="color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt; margin-bottom: 11pt; margin-top: 0pt;">
<span style="background: white;">1 teaspoon
cinnamon</span></div>
<div style="color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt; margin-bottom: 11pt; margin-top: 0pt;">
<span style="background: white;">1 teaspoon
baking soda</span></div>
<div style="color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt; margin-bottom: 11pt; margin-top: 0pt;">
<span style="background: white;">½ cup warm milk
(105-115 F)</span></div>
<div style="color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt; margin-bottom: 11pt; margin-top: 0pt;">
<span style="background: white;">½ cup brandy</span></div>
<div style="color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt; margin-bottom: 11pt; margin-top: 0pt;">
<span style="background: white;">2 tablespoons
grated orange rind</span></div>
<div style="color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt; margin-bottom: 11pt; margin-top: 0pt;">
<span style="background: white;">1/3 cup orange
juice</span></div>
<div style="color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt; margin-bottom: 11pt; margin-top: 0pt;">
<span style="background: white;">1 cup raisins,
optional</span></div>
<div style="color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt; margin-bottom: 11pt; margin-top: 0pt;">
<br /></div>
<div style="color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt; margin-bottom: 11pt; margin-top: 0pt;">
<span style="background: white;">Cream butter;
add sugar slowly mixing well. Add molasses and eggs, beating
well. </span></div>
<div style="color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt; margin-bottom: 11pt; margin-top: 0pt;">
<span style="background: white;">Combine flour,
cream of tartar and spices.</span></div>
<div style="color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt; margin-bottom: 11pt; margin-top: 0pt;">
<span style="background: white;">Dissolve soda in
warm milk, add to creamed mixturealternately with flour mixture, beginning and
ending with flour mixture,beating well after each addition. Stirin
remaining ingredients.</span></div>
<div style="color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt; margin-bottom: 11pt; margin-top: 0pt;">
<span style="background: white;">Pour batter into
a greased and floured 13 x 9 x 2 inchpan. Bake at 350 for 35 minutes
or untildone. Cool completely. Cut into squares to serve.</span></div>
<div style="color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt; margin-bottom: 11pt; margin-top: 0pt;">
<span style="background: white;">Serve with ice
cream, whipped cream or powdered sugar. </span></div>
<div style="color: #555555; font-family: arial; font-size: 10.5pt; line-height: 16pt; margin-bottom: 11pt; margin-top: 0pt;">
<span style="background: white;">I love having a
fruit like sliced peaches along side of this one.</span></div>
<br />
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
Southern Cafehttp://www.blogger.com/profile/06692202810098068942noreply@blogger.com0tag:blogger.com,1999:blog-2599291794611877641.post-781139620790651042015-09-04T14:02:00.000-07:002015-09-04T14:02:07.648-07:00<br />
<br />
<br />
<div style="font-family: "Calibri Light"; font-size: 20.0pt; margin: 0in;">
Mama's
Potato Salad</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Gold potatoes,
peeled & diced</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Chopped onions</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Chopped celery</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Mayonnaise</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Mustard</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Sugar</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Celery seed (can be
omitted) </div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Salt & Pepper to
taste</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Sliced or chopped
Hard boiled eggs (optional)</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<br />
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Cook potatoes until
they stick tender and drain. In large bowl mix all ingredients except hard
boiled eggs. Adjust ingredients to taste. Add eggs and fold gently. Chill and
serve.</div>
Southern Cafehttp://www.blogger.com/profile/06692202810098068942noreply@blogger.com0tag:blogger.com,1999:blog-2599291794611877641.post-80742226127039256392015-08-27T08:52:00.002-07:002016-01-28T07:07:49.284-08:00<div style="font-family: "Calibri Light"; font-size: 20.0pt; margin: 0in;">
<span style="font-weight: bold;">Grandma’s Pancakes</span></div>
<div style="font-family: "Calibri Light"; font-size: 20.0pt; margin: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnEYA1xTVtJsS6quiW4qp25MAI5UsPnQayaM6Shzk-9DdbBFnggBpuuQiDCKwHFxwKl2MCvC7lOYRFwumtPiICHTkZAjRejr_QZ-dZk4PM-fVgvn1TxErQo-ozjltXIflzW5no1V55EBU/s1600/IMG_20160125_085320110.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnEYA1xTVtJsS6quiW4qp25MAI5UsPnQayaM6Shzk-9DdbBFnggBpuuQiDCKwHFxwKl2MCvC7lOYRFwumtPiICHTkZAjRejr_QZ-dZk4PM-fVgvn1TxErQo-ozjltXIflzW5no1V55EBU/s320/IMG_20160125_085320110.jpg" width="291" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7BKuY9ZJqVaB3wbOmsT_JknKKivdmkwvPr450Efj6sSSm90qOZCKJu-_LXgcD1_Ok7AljOtNoar2jMacCpiZJ_m4mn2uORYHOKlq6t77Uud21g9nPD7XSHhJv2Vll43xkXqYx6-gWQPM/s1600/IMG_20160125_083322552_HDR.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7BKuY9ZJqVaB3wbOmsT_JknKKivdmkwvPr450Efj6sSSm90qOZCKJu-_LXgcD1_Ok7AljOtNoar2jMacCpiZJ_m4mn2uORYHOKlq6t77Uud21g9nPD7XSHhJv2Vll43xkXqYx6-gWQPM/s320/IMG_20160125_083322552_HDR.jpg" width="180" /></a><div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: calibri; font-size: 11pt;">I have made this recipe for years and the family loves it! For my grandson I have to make pancakes or waffles on Saturday morning. </span></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
2 cups flour</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
2 Tablespoons sugar</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
1 teaspoon salt</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
1 teaspoon baking
soda</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
2 ½ teaspoons baking
powder</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
¼ cup vegetable oil</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
2 eggs</div>
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2 cups buttermilk</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
1 teaspoon real vanilla extract</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<br />
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Bv0ZHMq8WjqW81QIe3lq_Tbb_9YHJhfnGiGCyUS3W_lpGxv4hDGXt8XwZBZyHm3GVXUDTNwKg1a6U1rBstB0vMAWqN7MS4t8RbsYzp3t63SqhpwPbndmZFZAhwl6lKP9M7hxl5WG9Ok/s1600/IMG_20160128_082941785.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Bv0ZHMq8WjqW81QIe3lq_Tbb_9YHJhfnGiGCyUS3W_lpGxv4hDGXt8XwZBZyHm3GVXUDTNwKg1a6U1rBstB0vMAWqN7MS4t8RbsYzp3t63SqhpwPbndmZFZAhwl6lKP9M7hxl5WG9Ok/s320/IMG_20160128_082941785.jpg" width="180" /></a></div>
Stir all dry
ingredients to mix well. Add the
remaining ingredients and stir only until mixed. If batter seems a little thick, add a little more buttermilk. Cook in skillet or on griddle at 350 degrees, until golden brown.</div>
Southern Cafehttp://www.blogger.com/profile/06692202810098068942noreply@blogger.com0tag:blogger.com,1999:blog-2599291794611877641.post-53606950526990325372012-08-25T17:36:00.002-07:002012-08-25T17:36:42.866-07:00Cookware<!--[if gte mso 9]><xml>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClBNY1r_916CP2FihvPXz2NaS4tRTu-PLd3yN8f2S7IsbLa2pfcf-PKEnttIoe9PBoX-HGjTS5fP_oCb8rgaR_ulMUxDEXdPx4jyoAZa0g8jUtZJPoAxgaWvoaalDau9SFhe3h1C_j6c/s1600/IMG_8779.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClBNY1r_916CP2FihvPXz2NaS4tRTu-PLd3yN8f2S7IsbLa2pfcf-PKEnttIoe9PBoX-HGjTS5fP_oCb8rgaR_ulMUxDEXdPx4jyoAZa0g8jUtZJPoAxgaWvoaalDau9SFhe3h1C_j6c/s320/IMG_8779.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Everyday Pan</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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When I got married over 43 years ago, I had to make do with
some hand-me-down pots and pans from my mother and my mother-in-law.<span style="mso-spacerun: yes;"> </span>Since I was a fairly new young cook, it was
good move.<span style="mso-spacerun: yes;"> </span>Christmas a few years later, my
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the large skillet soon became warped, but I still have it and still use it from
time to time.<span style="mso-spacerun: yes;"> </span>When our first two
children married, we bought them each a set of ‘Magnalite’. <span style="mso-spacerun: yes;"> </span>The pots and pans we used in the restaurant
were very much like ‘Magnalite’, except being restaurant quality.<span style="mso-spacerun: yes;"> </span></div>
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<br /></div>
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Recently, I have added some new pans to my collection.<span style="mso-spacerun: yes;"> </span>The first one was called an ‘Everyday Pan’.<span style="mso-spacerun: yes;"> </span>The name says it all.<span style="mso-spacerun: yes;"> </span>You could use it every day.<span style="mso-spacerun: yes;"> </span>If I only had one pan in my kitchen, this is
the one.<span style="mso-spacerun: yes;"> </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTjYdMxRgeREgJQVs6rUQHqka4WlTCzMa14VcRIKGcJDk0xWOyyOhNeMZcpanV3RioSwvGTqXTh01csJB6N5k3ETXupUI0WrmHL1OiXT8mMcIvz_sPh2vW5S3L85hsLygyl_qO0UU9UBQ/s1600/IMG_8778.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTjYdMxRgeREgJQVs6rUQHqka4WlTCzMa14VcRIKGcJDk0xWOyyOhNeMZcpanV3RioSwvGTqXTh01csJB6N5k3ETXupUI0WrmHL1OiXT8mMcIvz_sPh2vW5S3L85hsLygyl_qO0UU9UBQ/s320/IMG_8778.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kielbasa with Apples & Carrots</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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Lots of time I use it to make a one dish meal.<span style="mso-spacerun: yes;"> </span>Saute’ meat, add a few vegetables, maybe some
beans, pasta or rice.<span style="mso-spacerun: yes;"> </span>That’s a great way
to use up leftovers.<span style="mso-spacerun: yes;"> </span>Sometimes, I use it
to fry bacon and then fry up some hominy in the drippings.<span style="mso-spacerun: yes;"> </span>It can also go from stove top to oven for more cooking or to keep warm. I used it the other day to make chicken
marsala.<span style="mso-spacerun: yes;"> </span>Everything cooks up nice and
cleans up well. For serving the family kitchen style, the Everyday Pan can go from stove to table for easier serving.</div>
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I love cooking, so I don’t need expensive things to turn out
a nice dinner, but adding this pan has made cooking more fun as I can imagine a
taste and be more creative.</div>
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When my husband bought that set of cookware 40 years ago, I thought
I would use every piece really often, but I never did.<span style="mso-spacerun: yes;"> </span>Some pieces got used a lot, while others just
sat there.<span style="mso-spacerun: yes;"> </span>I would never buy an entire
set of cookware again.<span style="mso-spacerun: yes;"> </span>I would be more
selective and choose the ones that would do the best job for what I want to
cook.<span style="mso-spacerun: yes;"> </span>My cookware would not even be of the
same brand.<span style="mso-spacerun: yes;"> </span>I have a sauté pan by Paderno,
made in Canada, that I picked up while in Nova Scotia a few years ago.<span style="mso-spacerun: yes;"> </span>I have several pieces of
Caphalon. The way I cook now is a lot different than it used to be, as I learn new cooking skills and add new tools to my kitchen!</div>
Southern Cafehttp://www.blogger.com/profile/06692202810098068942noreply@blogger.com0tag:blogger.com,1999:blog-2599291794611877641.post-41575557308558997912012-06-09T13:55:00.000-07:002012-06-09T13:56:27.188-07:00Meatball subs<div class="MsoNormal">
You will need ½ to ¾ oz. meatballs (1 oz. will work). I buy frozen, but you can make your own. Heat meatballs with pizza sauce (whatever your favorite sauce, I use either Dom Pepino pizza or homemade pizza sauce). I usually buy the 6” hoagie or sub rolls. Cut a pocket into the roll just deep enough to hold you meatballs. Today many of them are already sliced. Wrap foil around you roll folded back like a boat-with the cut exposed-to hold it together. Put chopped raw onions and hot chopped peppers into the roll first. Then, fill your roll with meatballs and sauce. Top with mozzarella cheese or what 450 F. until the cheese is melted and starting to brown. </div>
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Enjoy!</div>
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We made meatball subs in the restaurant. Before we served them, we would go to a couple of other restaurants where they were served. I’ve always enjoyed meatball subs.</div>Southern Cafehttp://www.blogger.com/profile/06692202810098068942noreply@blogger.com0tag:blogger.com,1999:blog-2599291794611877641.post-62455914133538796232012-05-15T17:00:00.000-07:002023-11-30T05:58:11.894-08:00Hot Dogs and the fixin's<p style="text-align: left;"></p><div style="text-align: justify;">Today I was thinking about Memorial Day and what to fix. To think about this holiday always brings me back to hot dogs and all the fixings. When I simply want a hot dog it would be with chopped onions and mustard. Of course, you have to decide how to cook the hot dogs. Most of the time they are boiled in the kitchen, but this is a special day that marks the real start of the grilling season. I say the real start because we have already been cooking outside this spring as the weather has been beautiful. There are do's and don't's when you cook a hot dog. Do let a grilled dog get a little brown on all sides, turning them with tongs so you don't break the skin, and never split or stick them with a fork. Making holes in the skin causes the juice to run out and you end up with a dry dog.</div><div style="text-align: justify;"><br /></div>
This special day calls for special toppings for the grilled dog and there are so many ideas. Most kids like ketchup on everything and to them it's as special as it gets. For special times, nice thick creamy coleslaw is delicious.<br /><p></p><p style="text-align: left;">The kraut dog is good especially if the dog is cooked in the saurkraut! Or a slaw dog!</p><p style="text-align: left;">
Sometimes I like chili, cheese, and onions. That's the way I order it from The Varsity in Atlanta, GA, or at Hard Times Cafe in Frederick, MD no longer in here, but there is one in Rockville, MD.</p><div>How about wrapped in bacon?<br />
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How do you top your hot dog?</div>Southern Cafehttp://www.blogger.com/profile/06692202810098068942noreply@blogger.com0tag:blogger.com,1999:blog-2599291794611877641.post-4491122905647744822012-05-14T11:31:00.000-07:002012-05-14T11:31:30.366-07:00Hamburger & Gravy<br />
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I have made gravy with almost anything, but this gravy from hamburger. I usually choose ground chuck as it has more flavor. I stay away from packages that say ‘hamburger’ as I don’t know what might be in there. Sometimes I make hamburger steak (in the restaurant we called it ‘chopped steak’), but when I want something a little different, I get this picture in my mind a dish of noodles with lots of meat and gravy.</div>
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First, sauté the meat (probably about 1 ½ pounds) in a skillet or an everyday pan, with some chopped onion and garlic (you could also add peppers if you like). You don’t have to have the meat cooked through, as it will cook more in the gravy. Push the meat to the edges of the pan, then, stir ½ cup flour in the drippings. Add 3-4 cups of milk, water, broth or stock to make a thick creamy gravy, add a little soy sauce for color and season with salt and pepper to taste. That night I served the gravy over noodles. Vegetable can also be added to this dish to give it a little color. Maybe a handful of frozen peas or perhaps carrots, or maybe some mixed vegetables. The leftover gravy is delicious over bread or hamburger buns.<br />
Sometimes I make patties and fry them, save the drippings to make a roux, then add milk, water or broth for the gravy. Once the gravy is the way I want it, I return the patties back to the pan. When I was a child and my grandmother would cook like this, I would add ketchup. I was a big fan of ketchup back then.</div>
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My husband, daughter and son-in-law loved it. This recipe was a winner and so simple to make.</div>
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<br class="Apple-interchange-newline" />Southern Cafehttp://www.blogger.com/profile/06692202810098068942noreply@blogger.com0tag:blogger.com,1999:blog-2599291794611877641.post-2725257402228656902012-05-09T11:34:00.001-07:002012-05-09T11:34:57.651-07:00Old Fashioned Pot Roast<br />
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When I was young, I walked into my parents house after school and the aroma drifted to my nose and I was immediately hungry and salivating. I guess this was my comfort food, as it always made my day better. It can be a very simple meal or very elaborate. It's always a very versatile dish, and could be changed into other things if there were any leftovers.<br />
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I like chuck roast as it is easy to work with and has so much flavor. Of course the flavor comes from the fat, which is why you don't ever cut it off. If meat is free of fat, it becomes dry and bland when cooked. Did I tell you that price plays a big part in the selection of chuck roast? Generally it is a low price and many times this cut of meat is used make delicious ground beef. </div>
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Put the chuck roast in a big dutch oven, cover it with water, add a small handful of salt (maybe 2-3 tablespoons, which can be adjusted later), 1 large onion cut in to eighths, 6-8 garlic cloves. Cover and simmer for several hours ( this was about 2 1/2-3 pounds, so it simmered about 3 hours). The last hour, add some small peeled potatoes, carrots and celery. If I would have had some very small onions, I would have added at least 6. Check the broth for salt, cover and simmer. When the vegetables stick fork tender, it's ready to serve.</div>
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Serve with a salad and butter bread.</div>
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I love a dish that is versatile. Add whatever I want and it always turns out good. Gravy is good on the pot roast. I put a cup or two of coffee in mine. When I did that one time, our son was over to dinner and he asked what the secret ingredient was that he was tasting. "It's not bad Mama, but I can't tell what it is," he said. I leaned over and whispered, "it's coffee!" Well, you should have seen his face, a look of total surprise. Then he leaned toward me and asked, "Does Dad know?" To say my husband hates coffee, would not be true. He absolutely detests it. He says, "Good and coffee don't belong in the same statement." I love coffee and so do our children.</div>
<br class="Apple-interchange-newline" />Southern Cafehttp://www.blogger.com/profile/06692202810098068942noreply@blogger.com0tag:blogger.com,1999:blog-2599291794611877641.post-29734437244118970152012-05-03T16:50:00.000-07:002012-05-03T16:50:51.634-07:00Minestrone Soup<br />
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I had some leftover zucchini and squash dish. What to do with it? Okay, I will turn this into soup.</div>
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I cut some sweet Italian sausage into very small slices, sautéed it in a little olive oil and added some more chopped onions, about 1/8 cup chopped orange peppers, and 5-6 minced garlic cloves. Added about a quart chicken broth, more seasonings—fennel seed, oregano, basil, marjoram, and Italian seasoning and about a cup of macaroni noodles—letting it simmer until the macaroni was almost soft, then put in some spinach. Check for salt and serve with lots of shredded asiago cheese.</div>
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My husband wants me to remember how I made this. I don’t really measure anything. Sort of go by feel and taste.</div>
<br class="Apple-interchange-newline" />Southern Cafehttp://www.blogger.com/profile/06692202810098068942noreply@blogger.com0tag:blogger.com,1999:blog-2599291794611877641.post-19706584614950360592012-05-02T12:03:00.000-07:002012-05-02T12:03:05.009-07:00Italian style Zucchini and Squash<br />
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Zucchini and squash are favorites of mine. They are easy to cook and very versatile. My oldest daughter loves them both with onion sautéed in a skillet with olive oil until tender. While she was here during Thanksgiving week, I quartered the squash and zucchini then sliced it into small chunks and cooked it with onion and salt in my everyday pan and took out just enough for her. Then I added some diced tomatoes, fresh minced garlic, fennel seed, oregano, basil, marjoram, and Italian seasoning and shredded some fresh asiago cheese. I served this as the vegetable to accompany most any meat.</div>
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It does not take long to cook and the calories are very low. Tomatoes are rich in vitamins and lycopene, which is good for the eyes and the heart.</div>Southern Cafehttp://www.blogger.com/profile/06692202810098068942noreply@blogger.com0tag:blogger.com,1999:blog-2599291794611877641.post-17558930172312828962012-04-29T10:51:00.000-07:002012-04-29T10:51:46.526-07:00Slippery Pot Pie<br />
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This has been a family favorite for generations. My mother made it. My mother-in-law made, as well as her mother and her mother's mother and so on. Some of our ancestors were from Germany and some settled in Pennsylvania; hence, Pennsylvania Dutch. </div>
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You can buy a whole chicken for this or you can do as I do and use the chicken parts that your family don't like such as necks, wings, back bones and giblets. I save them in a large ziploc bag in the freezer until I have enough. If your chicken was previously frozen, then cook off the parts and freeze the broth and chicken for another time. It will keep well in your freezer for about 6 weeks. </div>
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This is what the recipe calls for.</div>
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Ingredients:</div>
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1 large chicken</div>
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2 large potatoes, peeled and diced (I don't always put them in, because I don't need the extra carbs)</div>
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1 cup diced onion</div>
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1 1/2 cups diced celery</div>
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1/2 teaspoon pepper</div>
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salt to taste</div>
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water</div>
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Cover chicken with water and cook in large pot, until tender. </div>
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Remove chicken from broth and set aside to cool and debone. ( if you refridgerate broth for several hours or over night, fat will rise to the top and is easy to remove.)</div>
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Add vegetables to broth with salt and pepper. When the broth is boiling, add the pot pie dough.</div>
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<strong>Pot Pie Dough</strong></div>
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Ingredients: </div>
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4 cups all-purpose flour (I use unbleached)</div>
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1 teaspoon salt</div>
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2 tablespoons butter</div>
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1 1/2 cups milk (This is where you can get rid of some milk that might be out of date by a few days)</div>
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1 teaspoon baking powder</div>
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1 beaten egg</div>
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Mix ingredients and knead into a firm mixture. divide in half and using a rolling pin roll first half out on lightly floured surface. Cut dough into squares 1 1/2 inches or smaller. Drop squares into boiling broth, repeat with rest of dough. Cook until dough is puffed and tender. It is served as a stew. </div>
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Vegetables that go well with this is cole slaw, pepper slaw, peas, carrots, broccoli, or Salad. I sometimes add carrots or peas to the pot pie when cooking. My children don't like peas very much, so if they are here for dinner, I won't.</div>
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My husband, children and grandchildren say the best part is the dough. I will admit that the dough is delicious, but I love all of it equally.</div>
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If you don't like chicken, beef is good as well. I heard stories of my grandfather-in-law (Brant) hunting for squirrels or rabbits for pot pie. I have also had ham and bean pot pie at the fire hall. </div>
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<br /></div>Southern Cafehttp://www.blogger.com/profile/06692202810098068942noreply@blogger.com0tag:blogger.com,1999:blog-2599291794611877641.post-78000582858981733432012-04-26T08:55:00.000-07:002012-04-26T08:55:27.340-07:00Polynesian Sausage Dish<br />
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<span style="line-height: 18px;">I love one dish meals and stews. My husband was never a fan, but is learning to enjoy my imagination as I delve into the process of blending flavors. My dishes</span> <span style="color: black;">start</span><span style="line-height: 18px;"> with a meat. Then, I open my refrigerator to find something which will complement the meat. In this case it was sweet Italian sausage. I love the taste of sausage, but the larger links of sausage take longer to cook unless you cut them into smaller chunks. There on the shelf was the leftover pineapple from the upside down cake I baked for a neighbor. Okay, it’s time for a Polynesian thing.</span></div>
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2 Tablespoons olive oil</div>
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4 links sweet Italian sausage, cut into bite size pieces</div>
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¼ cup chopped onion</div>
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¼ chopped sweet pepper</div>
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1 cup diced carrots</div>
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4 slices unsweetened pineapple chopped</div>
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6 cloves garlic minced</div>
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¾ cup unsweetened pineapple juice</div>
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½ cup barbecue sauce</div>
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2 handfuls macaroni or other pasta or rice</div>
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Steamed cauliflower and broccoli</div>
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Other vegetables (leftovers vegetables are fine)</div>
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Salt & pepper as needed</div>
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Sauté the sausage lightly, then add the raw vegetables, stirring to keep from getting to brown. Add other ingredients except for the cooked or steamed vegetables. Add those at the end, just long enough to heat them through.</div>
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Serve with a salad and/or bread. It is a wonderful meal for those who like a touch of pineapple.</div>
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<br class="Apple-interchange-newline" />Southern Cafehttp://www.blogger.com/profile/06692202810098068942noreply@blogger.com0tag:blogger.com,1999:blog-2599291794611877641.post-55107959078914451822012-04-13T04:53:00.000-07:002012-04-13T04:53:03.531-07:00Texas Toast French Toast<br />
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This is a delicious family loved recipe. It's a break from the normal Saturday morning pancakes.</div>
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8 eggs</div>
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12 oz canned milk</div>
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1/4 cup sugar</div>
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1 teaspoon salt</div>
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2 teaspoons vanilla</div>
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cinnamon</div>
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12 slices Texas toast</div>
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Whisk eggs well. Add the rest of ingredients and whisk until well blended, making sure that sugar and salt dissolve. Pour egg mixture into a sheet cake pan. Place Texas toast slices in egg mixture, rotating to coat well until all liquid is soaked up. Sprinkle each side with cinnamon. Bake on a lightly greased griddle at 350 until golden brown on the outside and puffy in the middle. Serves 6.</div>
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Serve with lots of butter and maple syrup. Jellies or honey are also good. Perhaps some slice fruit with yogurt for a healthy breakfast.</div>
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<br /></div>Southern Cafehttp://www.blogger.com/profile/06692202810098068942noreply@blogger.com0tag:blogger.com,1999:blog-2599291794611877641.post-90039550470339900642012-04-11T17:20:00.000-07:002012-04-11T17:20:07.790-07:00Cooking like Grandma<br />
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Cooking can be fun and relaxing. Recipes can come from a book or from the imagination of the cook. When creating a new dish, my family will ask, “What is it?” It is simply, “Mother’s or Grandmother’s imagination!” This is the way my grandmother cooked all the time and if you asked what was in the dish, it was ‘a pinch of this and a dash of that…...’ I never saw a cookbook or even a loose recipe at Grandma’s house. I spent my summers with Grandma and even stayed a whole school year. I do tell the ingredients in my dish, but usually after everyone has tried it, in the event I put something in that they are not fond of. This is a way of getting them to like something they never liked before. Another way of cooking is to start with a recipe and make it your own by adding or subtracting ingredients or simply adjusting the ingredients to our liking. Some recipes are changed because of being too fattening or contains an ingredient someone can’t have or simply to please the taste buds.</div>
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I especially like to use ‘Grandmother’s imagination’ when I run short on meat. Making a one dish meal is a way of stretching 2 servings of meat to feed 3-4 people or 4 servings to feed 6-8. Cooking like this does not take a lot of time. I can usually have something like this ready well within the hour. I pull out my favorite pan, called an ‘every day pan’ because you can use it pretty much every day. If I only had one pan in my kitchen, this would be the one. However, a skillet or a Dutch oven will work as well. I put just a tablespoon or two of olive oil in the pan and sauté meat that has been cut into strips or bites or ground or chopped and then add what I might compliment the dish that day; which could be onions, peppers (yellow, red, orange or green) and garlic. Often, I put celery, carrots and potatoes. If the mood strikes I might deglaze the pan with red or white wine, mostly, it’s either water or chicken broth and the amount is based upon whether I want to make a soup or a stew or just a main dish meal. I might add some rice or pasta to the dish to thicken it or to make it go further if it seems a little small for the amount of people. Adding one or two cans of beans, like cannellini, great northern, pinto or kidney will make a more nutritious dish as you add more fiber. Most recipes call for the beans to be drained of all liquid, I just dump the whole can into the pan. I always add the beans last and heat them through. I don’t like mushy beans.</div>
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Sometimes I add spices to this kind of a dish. If I want Italian, add Italian spices and a can of diced or crushed tomatoes. Mexican you would add taco seasoning and serve with cheese and sour cream. To become Cajun, add Cajun spices and the meat would be sausage.</div>
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Sides are not a problem with these dishes as they can be very simple since you already have a lot of vegetables in the main dish. Buttered bread (store bought or homemade) is the simplest. My family love corn bread. A side salad will go nicely or Cole slaw. For dessert, if you have room, ice cream or simply pound cake.</div>
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<br /></div>Southern Cafehttp://www.blogger.com/profile/06692202810098068942noreply@blogger.com0tag:blogger.com,1999:blog-2599291794611877641.post-41098295005312865912012-04-04T08:11:00.001-07:002012-04-05T17:25:24.180-07:00Sausage and Steamed Vegetables<div class="separator" style="clear: both; text-align: center;">
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Last night was one of those last minute 'What to Fix for Dinner' kind of days. Breakfast sausage won out over all the other things in my freezer. Besides, my family loves sausage of most any kind.<br />
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6-8 small carrots<br />
1 small yellow squash<br />
1 red bell pepper<br />
olive oil or butter<br />
salt<br />
fresh ground pepper<br />
basil <i>(my seasoning of choice when it comes to carrots)</i><br />
12 little links or breakfast sausage <i>(3 for each person)</i><br />
1 leftover baked potato <i>(since the little ones aren't fond of fried potatoes)</i><br />
sliced onions and sliced peppers<br />
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Peel carrots and sliced them about 1/4 inch thick and place them in the bottom of the steamer pan. Then wash and slice squash about 1/4 inch thick and lay them over the carrots. Wash and clean red bell pepper and slice 1/4 inch thick and layer them over the squash. Place steamer pan over boiling water, cover and adjust heat to med-high. Steam until desired tenderness. Place steam vegetables in serving dish, season as desired, <i>(this is when I use the olive oil, salt, pepper and basil).</i> Cover to keep warm until serving.<br />
Cook the sausage in a pan or skillet<i> (I used my every day pan)</i> over med heat. I had one leftover baked potato, so I cut it into small cubes and browned it with some onion and peppers in the every day pan after the sausage was cooked. Simply move the sausage to the edge of the pan to stay warm and put the potatoes, onion and peppers in the middle, then season with salt and pepper.<br />
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I was really looking for something low-calorie and lots of vegetables. Dinner was very colorful. Since my husband does not particularly like squash, I didn't know how the steamed vegetables would work. However, he told me it was a nice mix of vegetables and they went well with the sausage.Southern Cafehttp://www.blogger.com/profile/06692202810098068942noreply@blogger.com0tag:blogger.com,1999:blog-2599291794611877641.post-9485413623957035342012-04-03T04:53:00.000-07:002012-04-03T04:53:01.405-07:00Warmer weather means Deviled EggsMy husband loves deviled eggs, more than that, he loves my deviled eggs. I use very little mayonnaise and plenty of yellow mustard. Over the years I have made deviled eggs for friends and church groups and even in our restaurant. These are the ingredients I use:<br />
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9 eggs that are not too fresh<br />
1 teaspoon of mayonnaise<br />
yellow mustard (French's is the one I prefer)<br />
salt<br />
fresh ground pepper<br />
paprika<br />
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I don't use really fresh eggs as they don't peel very well after cooking. Then your eggs look like the dibbets on a golf ball. Place older eggs in a pan of cold water covering the eggs by an inch, place over medium high heat and bring to a simmer. Turn the heat off and cover with a lid for 15 minutes. Drain the water, cool down with cold water and peel the eggs.<br />
Cut eggs in half so they will be oval in shape. Remove the yolks to a small bowl, using a fork, mash with to taste salt, add the mayonnaise, fresh ground pepper, and enough mustard to make it the consistency you desire. Fill the hollows of the egg whites with the yolk mixture. Sprinkle with paprika, chill and serve.<br />
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You can vary the proportions to your own taste. If I am serving them today, I use less mustard. If I am serving them tomorrow, I use more mustard. Good deviled eggs don't need pickles and relish. I save those for the hot dogs and hamburgers. <br />
<br />Southern Cafehttp://www.blogger.com/profile/06692202810098068942noreply@blogger.com0tag:blogger.com,1999:blog-2599291794611877641.post-53270236718302104062012-03-30T17:40:00.000-07:002012-04-05T17:26:06.559-07:00Chicken Parmesan<div class="separator" style="clear: both; text-align: center;">
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Tonight we had Chicken Parmesan. My family loves Italian and Parmesan is a favorite dish.<br />
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1-1 1/2 pounds boneless, skinless chicken breasts<br />
salt & pepper<br />
1 cup flour<br />
1 egg, beaten with a little water<br />
1 cup grated cheese, Parmesan, Romano, asiago <i>(I use asiago and grate it myself)</i><br />
1 cup Italian seasoned bread crumbs<br />
marinara sauce (<i>I make my own)</i><br />
olive oil for frying<br />
mozzarella cheese, shredded<br />
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Lay chicken breasts flat on cutting board and slice to make thinner portions. Season chicken with salt and pepper. You will need 3 containers; the first one for the flour, the second for the beaten egg, and the third for grated cheese and bread crumbs mixed together. Dredge chicken in flour, dip in beaten egg, and roll in cheese and bread crumb mixture, then place the finished pieces on a cookie sheet.<br />
Heat a large skillet, add 2 tablespoons olive oil, add chicken without crowding. Put enough marinara sauce to cover the bottom of baking dish or pan. When chicken is brown on both sides, place in baking pan with marinara sauce and ladle a little more over the top, then sprinkle a generous amount of shredded mozzarella cheese. Bake at 375, 30 to 40 minutes till cheese is bubbly and starts to brown slightly.<br />
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For my homemade marinara sauce:<br />
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1 29 ounce can crushed tomatoes<br />
1/4 cup diced onions<br />
1/4 cup red wine<br />
6-8 cloves of garlic minced<br />
1/2 teaspoon dried basil<br />
1/2 teaspoon dried oregano<br />
1/2 teaspoon dried Italian seasoning<br />
1/2 teaspoon dried marjoram<br />
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Place all ingredients in a sauce pan and simmer 30 to 40 minutes while you assemble the chicken Parmesan.<br />
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Serve with spaghetti and grated cheese, we also ate Caesar Salad with this.<br />
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EnjoySouthern Cafehttp://www.blogger.com/profile/06692202810098068942noreply@blogger.com0tag:blogger.com,1999:blog-2599291794611877641.post-38850482008638259622012-03-27T14:36:00.000-07:002012-05-09T11:38:05.599-07:00Swiss steak<div class="separator" style="clear: both; text-align: center;">
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Tonight's dinner will be swiss steak. Since it's just my husband and 2 1/2 year old granddaughter, I can make it the way I like. Others in the family have an aversion to onions and peppers, so I usually can't add as much and have to chop them finely enough they can't tell they are in the dish.<br />
I am only making a small amount, maybe<br />
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3/4 to a pound of top round steak<br />
1/2 cup onions<br />
1/4 cup orange bell peppers cut in thin strips<br />
6 cloves of garlic minced<br />
1/2 cup red wine<br />
one 15 ounce can of diced tomatoes<br />
salt, pepper and paprika to taste<br />
For me 5 mushrooms sliced<br />
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Dredge thin slices of steak in flour, place in a sizzling pan with olive oil, and give it a sprinkle of salt and fresh ground pepper. <i>I use an every day pan. If there was only one pan in my kitchen, the every day pan is the one I would choose.</i> Brown meat on both sides and remove to a plate and keep warm. I sauteed my mushrooms with a sprinkle of salt and pepper at this point, as I need to keep them separate--<i>my husband does not like them</i>--and remove them to a small dish and keep warm. Add more olive oil and saute onions and peppers with a sprinkle of salt and fresh ground pepper, remove to dish with steak. Quickly saute minced garlic, then add the wine to deglaze the pan, simmer for a minute or so. Slip the steak, onions and peppers back into the pan, add paprika to taste, give a stir and simmer for 15 to 20 minutes, <i>I put a cover on for the last 5 or 10 minutes. </i><br />
While I was cooking the swiss steak, peeled and cut 3 potatoes and put them in water with a little salt to cook till tender. When they are tender I drain the water and mash them with butter and milk, adjust the salt and add fresh ground pepper. <br />
With this I could have a salad, but since I have peas and pearl onions leftover from last night, they will be wonderful.<br />
Enjoy!!!Southern Cafehttp://www.blogger.com/profile/06692202810098068942noreply@blogger.com1tag:blogger.com,1999:blog-2599291794611877641.post-42863447607578283182012-03-26T12:47:00.000-07:002012-03-26T12:47:30.711-07:00A Memorable BeginningMy interest in food comes from Mama and Grandma. I remember as a small child coming to the kitchen just to watch food being prepared. When times were good, food was plentiful and many dishes would be made and filled the table. More often than not, the cupboard was nearly bare. That simple fact did not stop Mama from putting something on the table to enjoy as well as to keep us from starving. I remember hearing it said of Mama, "Your mother can make dinner from nothing!" It truly seemed that she could. I remember having beans and biscuits a lot. Beans went on the stove in the morning and that would be lunch and supper. The only meat was a hunk of fat back thrown into the pot of beans as it was cheap and seasoned well. If there was self-rising flour, lard and buttermilk we would have biscuits with the beans. <br />
I remember the landlord saying to Mama that she could have tomatoes from his garden. When she started to picking the tomatoes they were green and we had fried green tomatoes. Once they were ripe we had sliced tomatoes in a sandwich of either sliced white bread or biscuits, and occasionally a piece of fried fat back. Then she would make fried ripe tomatoes or tomato gravy or maybe a tomato salad.<br />
I also remember that winter we had just potatoes to eat. Then it was baked potatoes, boiled potatoes, mashed potatoes or potatoes roasted in the coals of the fireplace. Mama got creative so it did not seem like we were eating the same thing over and over.<br />
When I went to stay at Grandma's house, she showed me how to make biscuits. One day I decided I wanted to make biscuits all by myself, after all I had watched so much I figured I knew how. So Grandma was willing to give me the chance. I made the biscuits and Grandma stayed right there with me, but she did not say a word. The biscuits tasted really good, but Grandma said the were 'too short', meaning I put too much lard in them. Grandpa seemed to enjoy them.<br />
I make biscuits today and still think about that experience so long ago. Grandma made biscuits at every meal, but I only make them on occasion. My family prefers scrambled eggs and sausage gravy with the biscuits, but I go back to my childhood and eat them with jelly (preferably pepper jelly) or honey mixed with butter or -my favorite-Grandma's Molasses stirred into butter. Since this does not fit with a real healthy diet, it only happens about once a month.<br />
Cooking is a passion for me and I am still learning about new foods and new techniques. The Food channel is about all the TV for me. I subscribe to several cooking blogs and research new recipes online.<br />
Cooking is not my only passion. God keeps me busy. Once I asked for a challenge and He has been challenging me ever since. <br />
<br />Southern Cafehttp://www.blogger.com/profile/06692202810098068942noreply@blogger.com0