We like them every which way but once in a while I spruce them up and this is how :
4 hot dogs
8 slices bacon
2 slices cheddar cheese
Preheat the oven to 400 degrees and line a half sheet pan with foil. Place the bacon onto the foil and place it into the oven for 15 to 20 minutes. Check because I use thick cut bacon and the thickness will determine the cooking time. I want the bacon cooked but not quite crisp yet. Drain on paper and set aside to cool a bit.
Meanwhile slice each hot dog lengthwise down the center but DO NOT cut all of the way through. Next slather with a bit of mustard. Slice the cheese and place a piece or two into the opening. Make sure you don't cut it too tall, you just want it a little taller than the sides of your hot dog.
Using a tooth pick secure the partially cooked bacon around the cheese stuffed hot dog. Fasten at each end. Return the assembled hot dogs to the hot oven for 5-8 minutes until the cheese is melted, the bacon cooked and you have a party for your hot dog bun! Or, just gobble them down. We served these with a side of roast 'n ears and a dish of strawberries.
Yield 2 servings.
|Grandmother and Grandfather's Wedding picture.|
When a new product comes to town rather than rushing out to purchase my attitude is, "lets wait a while until they figure out all of the kinks."
I must admit to having gone back and looked at this old cook book and the helpful hints pages more than a few times. It was given to me by my Grandmother in 1975 and is signed with love. She was head cook at the grade school in Dubois, Indiana and belonged to the Dubois County Extension Homemakers Club. This was their cookbook, titled "Here's What's Cookin'".
Toward the back of this 1 1/2" thick soft bound tattered green book lives selections called The Household Hints, some of which are outdated but that too holds my interest as it is a measure of a change in culture, a change in values, and a change of times. So I have been thinking for a time I might share these with you on the off chance someone else may enjoy or find them interesting, novel, or entertaining.
1." Use Borax to get rid of cockroaches that come in during the early spring." (Nowadays you call a pest control company and they spray. Who knew??)
2." Use newspaper to absorb odors in refrigerator or freezer after washing with soda solution.
3. Take baking soda on camping trips for bee stings and also for extinguishing fire when a Colman lantern bursts into flames. Also can substitute for toothpaste.
4. Use a plastic dishwashing liquid bottle to hold liquid detergent to squeeze on colors, spots before laundering. Not nearly as messy as using a cup.
5. To remove onion smell from hands, rub hands with pure vinegar before rinsing or washing. After rubbing vinegar into the skin thoroughly, wash with soap and water.
6. When washing windows always wash one way on one side and the opposite on the other side. That way you can always see what side isn't clean.
7. For making small amounts of soap, instead of waiting to accumulate a lot of grease (rancid fats don't make good soap anyway): Recipe for a bar: Always use a wooden stick or spoon and a granite-ware or crock. Measure 1/2 cup clean lukewarm fat into a clean plastic container. In another container, measure 1/4 cup of cold water. Add one tablespoon of lye, stirring with wooden spoon to dissolve. Then, with the same spoon stir in fat slowly as you add lye solution. Stir to the consistency of pudding. At this time, you may add one tablespoon of lanolin, rose water, cologne, or lemon juice to give it a pleasant aroma. (Lanolin is gentle to the skin.) Pour into a plastic container; cover the top with plastic wrap. Put away undisturbed for 24 hours. After removing, let ripen for about 2 weeks."
These are but a few, I hope you enjoyed a glance back in time.
Chicken Fried Steak, Mashed Potatoes 'n Gravy with a Side Salad, Just What My Husband Ordered for Dinner!
That having been said here is what you need to prepare this meal for 2:
1 1/2 C. washed and trimmed lettuce of your choice
4 trimmed, blanched, chilled, and diced stalks of fresh asparagus
3" piece of English cucumber sliced in 1/8" pieces than cross cut into matchsticks
1 small carrot diced
1 small stalk of celery cleaned and diced
6 cherry tomatoes
Assemble attractively on chilled salad plates. Serve with your favorite dressing. This can be done ahead of time or as you make the meal.
The mashed potatoes:
3 large Russet or Idaho potatoes peeled and quartered
2 qt. water (or enough water to cover the potatoes 1/2")
1 T. salt for water
4 T. butter
1/3 to 1/2 C. whole milk or half and half
salt and pepper to taste
Generally I start the potatoes first for this meal. Add the prepared potatoes, salt, and water to a larger pan. There is danger of boil over if you start with what looks like a pan that would be fine. Go a size larger please and save yourself clean up! Bring to a boil. reduce to medium heat and cover. Cook until fork tender. Depending on the potatoes, the size of the pan, and how much water......this should normally take 20-30 minutes or so.
While these cook prepare the meat:
4 cube or minute streaks
all purpose flour for dredging
1/4 to 1/3 C. safflower oil for pan frying (you may use any oil you like this is just my choice)
Preheat oven to 225 degrees F. Season and dredge each steak in flour. Heat oil in a heavy bottomed skillet. Cast iron is good if you have it. Over medium high heat quickly brown the meat. Place the meat in a covered oven proof dish and place it in the oven to finish cooking and keep warm.
The potatoes should be about done by now. Check them and if they are fork tender drain them. If your pan is stainless steel you can put the potatoes back in the pan to mash. If not a larger mixing bowl will do fine. DO NOT mash the potatoes in a Teflon pan, never, ever. Add the butter, milk, and seasonings and mash with a hand masher or an electric mixer until you reach the desired consistency. Taste the potatoes and adjust the seasoning if necessary. Set them covered back on the warm stove or in the oven while you make the gravy.
Remove any oil over about 3 T. from the frying pan. add about 5-6 T. all purpose flour to the oil and cook the flour in the oil over medium high heat for a few minutes. In my experience it does not really matter how thick, thin, or dry this mixture is. What matters is that you stir like crazy and cook the flour a little to improve the flavor and to loosen any of the crunchy bits. I ALWAYS use a large whisk to make gravy. Add about 2 to 2 1/2 C. cold milk to the pan all at once and stir like crazy. I never stop stirring. It will thicken and be smooth. Add salt and black pepper and taste. Adjust the seasoning if necessary.
Sit back and enjoy.
9-10 Oz. fresh blackberries
2 T. minute tapioca
1/2 C. sugar for berries plus 1 C. sugar for crumb crust
pinch of salt
2 T. water for filling plus 2 T. cold water for crumb crust
1 stick cold butter cut into dice
1 1/4 C. all purpose flour
1/2 t. cinnamon
1/2 t. salt
1/4 t. baking powder
4 Oz. cream cheese
Set aside 3/4 c. of the crumb mixture for the topping. Place the rest of the crumbs in the bottom of the prepared pan. Fit a section of plastic wrap directly over the crumbs and pat them into a crust pushing the edges up the side about an inch. Discard the plastic and dot the crust with small portions of the cream cheese. I cut them into loose cubes the size of dice. Spoon the berry filling over the cream cheese and sprinkle the remaining crumb topping evenly over the tart.
Bake for 50-60 minutes until the filling is bubbling and the crumbs are browned. Cool for about 12-14 minutes than remove the sides of the pan. Serve warm or at room temperature.
The star of my planning this week was the dessert item for when we return from dinner. Strawberry Shortcake Vodka Shots were just the right finale for the evenings fare.
10 shortcake cups
1 carton strawberry cream cheese at room temperature
1 package strawberry flavor Jello
1 C. boiling water
1 C. ice cold vodka (berry flavor, cake flavor, or plain)
Using a teaspoon place soft cream cheese into the depression of the shortcake. The idea here is to smooth it well and create a barrier to line the depression so it becomes a cup to hold the vodka mixture. Smooth the cream cheese and heighten the walls a bit to achieve this. Refrigerate these when you have them completed.
"Fruit to Cleanse and Vegitables to Heal" So Barley and Vegitable Soup with Berries and Angel Food Cake Fits the Bill
Barley and Vegetable Beef Soup:
2 pounds stew meat
2 pounds cracked or split beef bones
1 large onion leave the skin on
1or 2 cups of celery tops in large pieces
1 head of garlic
2 dried hot peppers left whole
3 or 4 carrots
salt and pepper
Roast for an hour at 350 degrees than cover with water and add a bay leaf, bring to a boil atop the stove, and reduce to simmer in the same covered pan.
2 cans tomatoes or 4 c. fresh peeled and seeded
3 C. green beans
2 C. rinsed canned pinto beans
1/2 C. okra
3 C. corn
3 C. peas
4-5 sliced carrots
4 C. shredded cabbage
2 turnips peeled and diced
3 parsnips peeled and diced
4 C. washed and sliced leeks
6 T. pearl barley
2 large potatoes peeled and diced
1 quart beef stock
Using a very large kettle (or cut the recipe in half) transfer the meat and the ingredients you want in the soup into this vessel. Discard the bones, and onion with skins, garlic skins, hot peppers, bay leaf, and celery tops and carrots. They are usually cooked to death by now and I do not want the soup to get any hotter from the peppers.
1 C. sifted cake flour
1 1/2 C. sifted powdered sugar
12 egg whites at room temperature
3/4 t. cream of tarter
1/4 t. salt
1 C. granulated sugar
1 1/2 t. vanilla
1/2 t. almond extract
Preheat oven to 375 degrees F. Inspect your tube angel pan to be sure it is perfectly clean and free of any grease or residue.
NOTE: Never use a plastic bowl or utensils when making an Angel food cake because if there is even the smallest bit of grease reside clinging in a crevice it will cause your cake to fail.
Sift together the flour and first amount of powdered sugar in a small bowl and set aside. Crack each egg and separate it carefully placing the yolk into a vessel and setting it aside for refrigeration. Then after inspecting each white to be sure no yolk has leaked place it into the bottom of a large mixing bowl made of glass or metal. Add the cream of tarter and salt to the egg whites and turn the mixer on medium speed mixing until frothy. Then increase the mixer speed to high and add the second amount of granulated sugar 2 T. at a time beating until stiff peeks hold their shapes when the beaters are lifted out.
Gently fold in the flavorings by hand. Then fold in the flour and sugar mixture gently by hand about a quarter of a cup at a time. Do not stir or beat, fold. Spread evenly into the pan running a table knife around the edges to deflate any large bubbles before placing in the oven to bake on the lowest rack for 25-30 minutes.
When done hang the cake upside down on a small bottle until it is cold. (I use a soy sauce or steak sauce bottle.) Run a knife with a long thin blade around both the outside of the pan and the tube before trying to remove it. Frost or dust with sugar. Serve with ice cream or sweetened fresh fruit. We especially like berries and I used them today.
I have found a way to do this double duty and easy too. When I see good product like this at a good price I buy a double amount. The other evening we were having Salmon patties, asparagus, cottage cheese, and hot rolls for dinner. I cooked double the amount I needed. Brian's Aunt Virginia first told me how she made this soup and it has evolved from that discussion as I had never had it before.
2 lbs fresh asparagus
2 T. butter
Clean the asparagus by rinsing well and breaking off the tough ends where they naturally snap. Place the rinsed asparagus in a shallow glass microwave safe bowl with a lid. Dot with the butter and sprinkle with salt and pepper. Microwave on medium high heat covered for 8-9 minutes until tender crisp. Serve but save every bit of the cooking liquid and uneaten asparagus for the soup later in the week........
Asparagus soup ingredients:
1 lb. asparagus cooked as above
2 to 2 1/2 C. good chicken stock
1 C. heavy cream or half and half
1 to 1 1/2 C. cubed Velveeta cheese food or other good melting cheese of your liking.
I didn't know how to mark today and so I asked my sister Linda, my next door neighbor Doris, and my best and dearest friend Diane for suggestions. We kicked around a few things as women will do and patriotism seemed to be the winning topic. I suspect with all of the troubles in this world, the upcoming election, and the disastrous state of the current economy it makes sense to stop and examine our loyalty and perspective.
Websters Dictionary tells us a patriot is one who loves and defends his country.
Since this pledge was to be the center of the pillow I looked for additional scraps to piece the squares and came up with enough red, white. and blue to put one together. I would like to tell you I measured and calculated but that would be a lie. I just stacked up the colors I was going to use on the cutting board and placed the fabric with the pledge on top, pulled out the straight edge rule I use as a cutting guide and cut a stack of rectangles.
Since I no longer drink any calories, this is a way I feel way less deprived. It flavors the water, boosts my spirits, and tastes good when you get to the bottom of the glass.
You certainly can use it with other beverages besides mine. water. This would be lovely with tea, lemonade, mixed drinks....just anything. I expect it would be lovely used with all that new finagled fizzy water out there these days too. Give it a try!
The sky is the limit with this one. I am thinking freezing cubes of cucumbers and radishes sounds sound just as refreshing.
My husband's Uncle and his Grandfather were butcher and when I was a young bride I watched him carve a whole ham for the first time and have always remembered his instruction to me. "Carve the meat always after it has set and cooled and it will retain its juices much better." This is what I do and he is right.
The cooking liquid in the bottom of the pan is like liquid gold and is referred to as the Au jus. Strain this, taste for seasoning, it should have an intense and slightly salty flavor. Reheat at serving time in a small pan. You may fortify it with additional beef stock base and water if you need more.
Well anyway, I splurged at the butcher this week and bought 2 "Prime" graded rib eye steaks and prepared them last night for supper along with a potato casserole chocked full of onions, cheese, and sour cream. The result was a happy husband. Further I topped off this popular meal with another favorite of my husband, fresh fruit salad for dessert. The man went to bed with a smile on his lips after he finished smacking them that is!
Note also please that I removed the steaks from the refrigerator 30 minutes ahead and let them come to room temperature as well as I placed the clay roasting pan in the oven to preheat it at the same time I turned the oven on to preheat. I seasoned the steaks well with salt pepper and garlic powder before cooking. (1/4 C. black pepper, 1/4 C. garlic powder, 2 T. lemon pepper, 1 C. kosher salt)
2 1/2 pounds fresh hash brown potatoes (store bought, NOT raw and freshly grated)
1 C. sour cream
1 can undiluted cream of chicken, cream of celery, or cream of mushroom soup (whatever you have on hand will do)
1 stick melted butter, cooled
3/4 C. or one large grated fresh sweet onion
2 1/2 C. freshly grated cheddar cheese
salt and black pepper
Preheat the oven to 350 degrees (Note, I did alter this and you need to be mindful if you do so and watch carefully.) Butter generously or spray well with nonstick cooking spray a 9" x 13" pan. Place the potatoes evenly in the prepared pan and season generously with salt and pepper. Combine in a small bowl the butter, soup, onion, and sour cream ans whisk together well. Pour the soup mixture evenly over the potatoes and sprinkle with the grated cheese. Bake for 45 minutes or until completely warmed and the cheese is melted and bubbling across the top.
After I had cooked the potatoes at the higher temperature for 15 minutes I stirred them and positioned the 2 steaks in the searing hot grill pan next to them. Set the timer for 8 minutes and pour a cold drink. At the end of the first 8 minutes I turned the steaks and set the timer for another 8 minutes. Finally I turned once again and set the timer for 6 minutes. The steaks were done perfectly to medium rare but you will need to judge according to the thickness of the meat as well as you preference.
Mean time as our dinner cooked I put together a fruit salad from the left over melon and strawberries from the weekend adding a couple of sliced bananas, halved grapes, fresh blackberries and the juice of half an orange I found hiding out in the refrigerator. It was a lovely dessert for a substantial meal.
Ingredients for the dough:
3/4 C. warm milk (about 110-115 degrees)
1 large egg
1 large egg yolk
8 T. soft butter (1 stick)
3 C. all purpose unbleached flour (I use King Arthur)
scant 1 T. instant yeast
2 T. dark brown sugar
scant 1 t. kosher salt
1/2 t. vanilla extract
Ingredients for the fillings:
1/3 C. soft butter
1 C. packed dark brown sugar
3 T. Vietnamese Cinnamon
1 1/2 T. water
8 Oz. soft cream cheese
3/4 C. powdered sugar
1 1/2 T. cream
Using the large bowl of a stand mixer add all of the dry ingredients for the dough and whisk together to combine well. In another bowl or large measuring cup combine the wet ingredients and whisk to mix. Add the wet ingredients to the dry and use the dough hook to combine at medium speed. Knead until the dough is smooth and elastic. The dough should all pull up around the hook. Add a few tablespoons of flour if you need to.
When the dough has risen roll it on a floured board to a 14" x 12" rectangle. Spread the cream cheese evenly over the surface. Leave a 1/2" border around the outside. Fold one short end into the center, fold the other short end over the first, like you would a letter.
Again roll and pat the dough until you have a 14" x 12" rectangle. Fold it like a letter again and roll again to the same dimensions. Spread the cinnamon mixture evenly over the dough.
Beginning with one long edge, roll the dough into a log. Cut the log into 9 or 10 equal slices. Place the slices into a greased 9 x 9" baking dish. Cover and let rise again for 2 hours.
To ice, whisk the sugar and cream together and drizzle over the cinnamon rolls. Serve warm. Yield 9-10 rolls. These are without a doubt the best cinnamon rolls I have ever made or eaten.
NOTE: I baked these in an earthen ware dish and not a pan and I immediately inverted the rolls onto a large platter upon removing them from the oven and in essence frosted the bottoms after cooling. I also prefer dark brown sugar to light brown which is what the original recipe calls for. The King Arther website has their unaltered recipe at their website.
3 thin slices of bread (you favorite)
1 slice of your favorite cheese (or more if desired)
2 slices crisply cooked bacon *
2 thin slices red ripe tomato
2 leaves of washed and dried lettuce of your liking
mayonnaise and soft butter
To cook the bacon preheat the oven to 400 degrees F. Meanwhile cover a large pan with foil and lay the rashers of bacon side by side. Place in the oven and set the timer for 20 minutes. Check for desired doneness and cook a few more minutes if necessary. Remove the bacon to paper towels and drain well.
Preheat griddle or heavy skillet to medium high heat. Meanwhile butter all three slices of bread on one side. Place cheese between two slices of bread making a sandwich buttered side out. Place the sandwich and the third slice of bread in the hot pan and toast to a golden brown. Turn the sandwich and repeat for the other side. Remove the single slice when it has toasted and set aside. Remove the grilled cheese when done.
To build the club sandwich slather a bit of mayonnaise on the top of the grilled cheese sandwich as it sits before you. Place the halved strips of bacon atop the mayo, then the tomato slices and lettuce. Top with the last slice of bread but add a smear of mayonnaise to the not toasted side and place it atop the lettuce. Slice the sandwich into the desired portions and enjoy this marriage of two of my favorites!.