Simmer This

Well hello there bloggers!  I was just scolded by one of you for not posting enough lately, and she’s right.  Here’s a really great recipe to make up for my transgression.  It’s very easy and quick, but tastes like you’ve spent a lot of time in the kitchen.  It calls for ginger root.  Just add as much as you want.  I keep my root in the freezer so that it doesn’t spoil in the fridge, and just pull it out as I need it.  If you’re not sure of the taste, then just use a thin slice and adjust next time you make the recipe accordingly.  Don’t forget to peel it.  I just know you’re going to love this. Read More »

When offering water as a beverage choice during the holidays, try placing a cucumber in the glass instead of a lemon slice. It’s delicous and refreshing!!

Hello Daaaahlings!!  Well, I am just beat, too tired to get busy in the kitchen, so tonight I’m just going to whip up something easy, but of course, delicious.  All you have to do is thaw out as many chicken breasts as you want.  Take 1 Cup of Mayonnaise and mix it with 2 tsp oregan and 1/2 C parmesan cheese.  Mix together and spread over the chicken and bake at 375 for 45 minutes.  That’s that!  You could serve it with my earlier post today or noodles and a veggie.  Mustn’t EVER forget the veggie.  We need to build up our tolerance against the flu that seems to be everywhere.  Don’t discount old home remedies such as good nutrition to ward off infections.  They work!

I have Amy Vanderbilt’s Complete Book of Etiquette which was published in 1952, mind you, and I am pretty sure you’ll get a kick out of what she has to say.  Keep in mind, this is addressing members of high society.  Here’s what she says about INFORMAL LUNCH: Read More »

Well, soup weather is finally here, for some of us that is.  I’ve been making this soup since I was a young married, so about 21 years now.  I just had 6 people for dinner the other night when I made this, and we still had leftovers for lunch the next day.  It tastes good, and is healthy too.  You can use whatever veggies you want, too, but I like these best.  Oh, I pretty much just use frozen veggies when making this soup.  The rolls are a perfect accompaniment.  I hope your family enjoys every bite.

VEGETABLE BEEF SOUP

3# Beef Chuck, 4 C water, 4 cubes beef buillon, 1 Tbls Chili Pwdr, 3 Med Potatoes, 1 C chopped Celery, 1/3 C sugar, 32 oz. V-8 (or any tomato juice), 8 oz froz peas, 8 oz gr beans, 8 oz sweet corn, a handful of barley (more or less), 1 large marge can of diced tomatoes with the juice (28 oz)

Cut meat into large pieces and place in your soup pot.  Bring meat, water, buillon, and chili powder to a rolling boil, then simmer covered about 1 1/2 hours or until meat is tender.  Take meat out and dice.  Return to broth.  Dice potatoes & celery, add to broth with remaining ingredients.  Simmer another hour.

CLOVERLEAF ROLLS

1 pkg active dry yeast (or 1 1/4 tsp), 3 Tbls sugar, 1 1/4 cups warm milk (110-115 deg) 1/4 cup butter softened, 1 egg, 1 tsp salt, 4 to 4 1/2 cups all purpose flour, additional butter melted.

In a mix bowl, conbine yeast, sugar and milk; beat until smooth.  Add butter, egg and salt; mix well.  Add 3 C flour; beat until smooth.  Add enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.   Cover and let rise in a warm place until doubled, about 1 hour.  Punch the dough down and divide in half.  Divide each half into 36 pieces and shape into balls.  Place three balls each in greased muffin cups.  Cover and let rise until doubled, about 30 minutes.  Brush with butter.  Bake at 375 deg for 15-18 minutes or until lightly browned.  Remove to wire racks.  Serve warm.  Yield: 2 doz.  Remember, you can make ahead and freeze!

This wonderful gal that I have the pleasure of seeing every wednesday morning, brought this fruit dish in and I just thought it was really really good, and there was absolutely nothing to it! Read More »

Happy first day of October everyone!  Yay!  I’m glad it’s here.  O.k.  let’s move on to food.  A friend, Deb Streeter sent this in to me and I’m posting it.  I haven’t made it, but I’m sure it’s good just by looking at the ingredients, and she said it was delicious.  Thanks Deb! Read More »

Sorry, you’ll all just have to bear with me.  At this time of the year I get into a “freezing” sort of mood.  Today I made a huge batch of toll house cookie dough and placed the dollops just as I would when baking them, but instead put them in the freezer on a cookie sheet. Once the doughballs are frozen, I can throw them into a freezer bag, then pull as many out as I need for later use.  Sooooo, that’s about it for today!!

So, now when that group of kids comes by, like tonight at my house after the game, or a friend drops by for coffee,  you’re ready with cookies!!  It’s nice to have something to offer, especially if it’s homemade.

I feel terrible that I haven’t posted on my blog for quite a few days now, but I was just thinking about having hamburgers this weekend and thought I’d share an easy idea with you.  All I do is take a pound of hamburger, and add 1 capful of Mrs. Dash.  Work the seasoning in with your hands, and then form into patties.  This gives the meet a savory flavor, and I  don’t have to season them any more than that.  And, wouldn’t  you just know that I make my own hamburger buns too?  Now we’re really talkin’ “yummy burger”.  Better get out there and grill while we still can!!