Baked Steak

Posted on Saturday, August 23, 2008 at 7:36 PM

Baked Steak is a treat that I didn't have until I moved to the Appalachian region.  My precious Mama used to make Fried Steak with Sawmill Gravy, but Baked Steak is much more tender!  Here is the easiest way I have found to make it:

Baked Steak

8-10 cubed steaks

1 cup seasoned flour (flour mixed with seasoning salt, garlic powder, cracked pepper)

2 cans Golden Mushroom Soup

2 cans (or 1/2 pkg. fresh) sliced mushrooms, drained

1 1/2 soup cans water or beef broth

Dredge your cubed steaks in the flour mixture and brown in a bit of veg. oil on the stove (I use my large iron skillet for this).  Drain well and then transfer to a large Crock-Pot.  Top with the mushrooms.  Combine the soup with the beef broth (or water) and pour over the steak and mushrooms.

Cook on Low for 7-8 hours (or more until you're ready to serve). 

Serve with Mashed Potatoes, Turnip (or Collard or Mustard or Mixed) Greens, Tossed Salad, and crusty bread.

Hugs,Cynthia Robin

Happy Mother's Day 2008!

Posted on Sunday, May 11, 2008 at 7:40 AM

I have written a special post about my Mothers on my other blog, Nuggets of Wisdom, for you to enjoy and hopefully be encouraged by.  May you have a most blessed and glorious Mother's Day today!

Hugs,Cynthia Robin

It's Dandelion Season!

Posted on Sunday, April 27, 2008 at 4:00 PM

Here in West Virginia, dandelions are a delicacy (I imagine they are everywhere once they've been tasted!).  Anyhow, in honor of the season, I thought I'd share a couple of recipes with you that were shared with me for dandelions.

Dandelions

IF YOU CAN'T BEAT 'EM, EAT 'EM!

Toss together:

• 4 cups dandelion greens, cut up
• 3 hard boiled eggs, chopped
•  2 tablespoons minced onion

Fry 3 slices of bacon.  Remove bacon slices and add 2 tablespoons of flour to the drippings in the skillet.  Stir until browned.  Blend in:

• 3/4 cup water
• 3/4 cup milk
• 2 tablespoons vinegar
• 1 teaspoon salt

Add crumbled bacon.  Cook 3-5 minutes.  Pour over greens; serve immediately.

Dandelion Gravy

THE KIND MOTHER USED TO MAKE

In a frying pan, heat butter or oil and enough flour to make a smooth paste.  Brown nicely.  Add some cold water, stirring briskly until smooth.  Add milk gradually and cook to thicken.  Remove from heat and add salt to taste and some vinegar and honey.  Pour over prepared chopped fresh young dandelion greens to suit your taste.  Add a few hard boiled eggs and onions.  Also good for endive. 

Eat with potatoes cooked in their jackets.

These are good for supper during a weeknight, or especially on a Saturday evening.  Enjoy!

Hugs,

Cynthia Robin

Serving Sizes

Posted on Saturday, April 26, 2008 at 8:43 PM

 With grocery costs skyrocketing, I have been reducing the serving sizes here at home.  I think many folks are doing this, not only for their budgets, but for their general health, as well.  I ran across the following information while going through some of the old paperwork from my daycare, and thought I would share it with you here.  It takes a bit of the mystery out of portion controls!  I received this in a packet from the River Valley Family Day Care Food Program a few years ago...

• 3 ounces of meat is about the size and thickness of a deck of playing cards or an audiotape cassette.
• A medium apple or peach is about the size of a tennis ball.
• 1 ounce of cheese is about the size of 4 stacked dice (2 side by side and 2 more stacked on top of those).
• 1/2 cup of ice cream is about the size of a racquetball or tennis ball.
• 1 cup of mashed potatoes or broccoli is about the size of your fist.
• 1 teaspoon of butter or peanut butter is about the size of the tip of your thumb.
• 1 ounce of nuts or small candies equals one handful.

MOST IMPORTANT:

Especially if you're cutting calories, remember to keep your diet nutritious!

• 2-4 servings from the Milk Group for calcium
• 2-3 servings from the Meat Group for iron.
• 3-5 servings from the Vegetable Group for Vitamin A.
• 2-4 servings from the Fruit Group for Vitamin C.
• 6-11 servings from the Grain Group for fiber.

Hugs,Cynthia Robin

~Whole Wheat Convenience Mix~

Posted on Sunday, March 2, 2008 at 9:12 PM

It seems like every time I walk in the grocer's, I come out with sticker shock!  As I'm sure you know, the prices of oil and fuel are driving up the prices of food items in many areas.  When it comes to budgeting, you have to pay your tithe, your rent/mortgage payment, your utilities, your vehicle insurance, your vehicle's fuel, and you have to buy food.  These just become the necessities of life, and one area that we can try to save some money in is the food we buy.

Personally, I have started reducing the amount of meat I buy.  Americans eat way too much meat--much more than is necessary, or healthy.  When I do buy it, I try to buy the leanest cuts that I can.  I'm also changing from ground beef to ground turkey, or even ground chicken, for casseroles, soups, sauces, etc.  I have tried to have a couple of days each week that are *meatless* and replacing the protein on those days with eggs, cheese, legumes, etc.  Not only is this healthier, but also more economical. 

Another area that is quite expensive in the grocer's are the aisles with the convenience food mixes.  You know what I'm talking about!  And yes, they can come in quite handy, especially when you've been out and about all day, rushing here and there, trying to do a dozen or more things at the same time from sunup until way past anyone's bedtime.  Yes, we all have those days, and mixes really are nice then. 

An alternative, though, are freezer meals--casseroles, soups, stews, etc. that you have prepared ahead of time and frozen for just those kinds of days.  In the upcoming days/weeks I will be including some of them here, but one thing I'll say now to get you started is this--when you fix a casserole (for instance, a pan of lasagne), double it up and fix it in 2 different casserole dishes.  In one of the dishes, though, line it with heavy-duty aluminum foil before assembling the casserole.  Spray the foil with veg. cooking spray, just like you would the dish itself.  Assemble your casseroles, pop one in the oven for supper, and pop the other in the freezer for a freezer meal in the future when you need it.  It's really that simple! (Just take it out of the pan after it's frozen, double wrap it in heavy-duty foil, label/date it, and store in the freezer; put back in the casserole dish when you get ready to thaw/bake it.) You can take it out the night before (if you know the next day will be rushed/hectic), or even heat it up on a lower temperature for a longer period of time from its frozen state, if it's a last-minute idea.  If your microwave is big enough, thaw it in there if you need to (but not if you've used the aluminum foil!).

But to get back to the mixes I was talking about.  Here is a recipe for a mix that can be used in many different ways, and will not only make your life easier, but is more economical than what you buy in the store.  It also has the added benefit of not being filled with chemicals and preservatives (other than what's already in the ingredients you use).  I'm including the recipe for the mix, as well as recipes for using it.  I'm not sure where I originally got this from, though.  All I wrote on the paper is that it was from an Extension Office--but I'm not sure which state! 

Whole Wheat Convenience Mix

3 cups whole wheat flour

5 cups all-purpose flour

2 cups nonfat dry milk

1 cup canola oil

1/2 cup wheat germ (optional)

1/2 cup sugar

1/4 cup baking powder

1 tablespoon salt

Put all ingredients except oil in large bowl and mix well with a spoon.  Mix in oil with pastry blender or fork until finely distributed.  Store in airtight container in the refrigerator (use within a month), or in the freezer.  (Note: I put it in gallon size ziplock bags, label and date them, and put half in the refrigerator and the other half in the freezer.  As I get near the end of the first, I pull the second out and keep in the refrigerator.)

Makes 13 cups

Nutrient value per cup: 488 calories, 13 grams protein, 70 grams carbohydrate, 18 gram fat (with only 1.4 grams saturated fat).

Whole Wheat Bread

1 egg

1 1/4 cups water

4 1/2 cups Whole Wheat Convenience Mix

Beat the egg slightly with the water in a large bowl.  Stir in the whole wheat mix just until dry ingredients are moistened.  Turn into a greased 9x5x3-inch loaf pan and bake at 350° F. for 50 minutes, or until a pick inserted in the center comes out clean.  Let stand in pan on wire rack about 5 minutes; loosen sides with a spatula and turn right side up on rack.  Cool thoroughly before slicing.

Whole Wheat Muffins

Prepare batter as for Whole Wheat Bread.  Spoon into greased medium muffin cups, filling them 2/3 full.  Bake in 400° F. oven for 15-20 minutes.  Makes 18 muffins. (Note: I like to fill them a little less than halfway, add a small spoonful of jam, and then finish filling them 2/3 full--makes a nice treat!  Also, you can add some frozen berries for a berry muffin.)

Whole Wheat Pancakes

1 egg

1 cup water

2 1/4 cups Whole Wheat Convenience Mix

Beat the egg slightly with the water in a bowl.  Stir in the Whole Wheat Convenience Mix, just until dry ingredients are moistened.  Pour batter onto greased, hot griddle and cook over medium heat until browned on both sides and cooked through.  Serve hot with applesauce or molasses.  Makes about 15 3-inch pancakes. (The finished pancakes can be made ahead and frozen, and then reheated in the microwave or oven for a quick breakfast!)

Whole Wheat Coffee Cake

1 egg

1/2 cup water

2 1/4 cups Whole Wheat Convenience Mix

1/2 cup raisins

Beat the egg slightly with the water in a bowl.  Stir in the Whole Wheat Convenience Mix and raisins just until dry ingredients are moistened.  Spread evenly in 8x8-inch baking pan.  Sprinkle with Crumb Topping and bake in preheated 400° F. oven for about 25 minutes.  Cut in squares.  Best when served warm.

Crumb Topping

1/2 cup brown sugar

2 tablespoons flour

1/2 teaspoon cinnamon

2 tablespoons butter

Mix the sugar, flour, and cinnamon together until there are no lumps of sugar.  Add the butter and mix until topping is fine and crumbly.

Enjoy!!!!

Hugs,

Cynthia Robin

Happy Valentine's Day!

Posted on Thursday, February 14, 2008 at 6:08 AM

HAPPY VALENTINE'S DAY!

Hugs,Cynthia Robin

Coloring Macaroni

Posted on Wednesday, February 6, 2008 at 10:35 PM

It's the middle of Winter.  Okay, I know, you didn't need me to tell you that!  Anyhow, I know it can be hard on the children having to stay indoors so much, so I thought I would share with you something that I used to use with my daycare quite often.  That's the "proper" way to color macaroni....

Take 1 part rubbing alcohol and 1 part water and mix it with the food coloring of your choice (until you get the desired color).  For example...

1/2 cup rubbing alcohol

1/2 cup water

food coloring--the more drops you use, the darker your macaroni noodles will be

Put the macaroni in the mixture, swish it around until it's all colored, and then strain it out (preferably over a bowl so you can use the mixture again).  Lay the colored macaroni on paper towels to dry.

Now you have colored macaroni for all sorts of projects with your children! 

• String it onto yarn for necklaces and bracelets (the elastic thread is good for making bracelets with).   
• Glue it onto construction paper to make a pretty picture.
• Glue it on hair barettes for a unique hair decoration.
• Glue it on clothespins, glue a magnet on the back, and you have a new magnet to hang pictures on the refrigerator with.
• Glue your colored macaroni on a frame in a mosaic design for a one-of-a-kind frame for your favorite picture.

These are just a few of the ideas.  I'd love to hear of the ways you use this versatile crafting tool.  Just leave me a comment and let me know!

Hugs,Cynthia Robin

Menus-Feb 2-16, 2008

Posted on Friday, February 1, 2008 at 7:39 PM

Throughout the years, I have learned to sit down and take the time to plan out my menus 2 weeks in advance.  By doing this, I am able to do several things at once:

• Make a more accurate grocery list
• Save money on my grocery budget by planning meals around the sales and what is available in my own pantry
• Stay on track with my personal schedule by planning Crock-Pot meals, casseroles, and more formal dinners
• Eliminate the neverending question of, "What's for dinner?"
• Help plan each day early in the morning, thus avoiding the loss of valuable time and the last minute rush to figure out what to cook for supper

I have had many ladies who have asked me to share my menus, and so have decided to do so here on my kitchen blog.  One key thing to keep in mind is to remain flexible, however.  There are always the inevitable crises and emergencies that come up and when this happens, one needs to be able to adapt quickly in all areas, including the preparation of meals.  With that in mind, here are my menus for the next 2 weeks:

Saturday 2/2/08

Ground Beef Stroganoff, Egg Noodles, Salad

Sunday 2/3/08

Meat Loaf, Baked Potatoes, Green Beans, Hot Rolls

Monday 2/4/08

Planned leftovers night

Tuesday 2/5/08

Beef Stew (Crock Pot), 5-cup salad, Bixcuits

Wednesday 2/6/08

Potato Soup, Ham & Cheese Subs

Thursday 2/7/08

Homemade French Bread Pizza, Canned Fruit

Friday 2/8/08

Planned leftovers night

Saturday 2/9/08

Shepherd's Pie, Applesauce, Salad

Sunday 2/10/08

Roasted Chicken, Mashed Potatoes, Brussel Sprouts, Wheat Bread

Monday 2/11/08

Chicken & Stuffing Bake, Mixed Veggies, Fruit Salad

Tuesday 2/12/08

Broccoli Soup, Grilled Cheese Sandwiches

Wednesday 2/13/08

Bacon & Eggs, Grits, Home Fries, Biscuits

Thursday 2/14/08

Chili, Cornbread

Friday 2/15/08

Hot Dogs with Chili, Potato Salad

Saturday 2/16/08

Chicken & Dumplings, Salad

As you can see, I plan nights specifically for leftovers, and this helps prevent things from going to waste in my refrigerator and enables me to make full use of everything I cook.  I also try to have one night per week, at least, for a meatless meal, making sure to incorporate foods with plenty of protein in other forms.  I rarely serve dessert after supper, but if I choose to do so, I try to make something that is appropriate for the meal.  In other words, a *heavy* meal would call for a lighter dessert (such as a fruit parfait), whereas a meal that is simpler would allow for a dessert that is a bit more intense (such as puddings or cakes). 

When I had my daycare, I also planned the breakfast, lunch, and snacks for each day, not only for the reasons listed above, but also to allow my daycare parents to be aware of what their children were eating and to plan their own meals accordingly.

I hope this menu and these tips/ideas help you with your own kitchen and time organization and budgeting!

Hugs,Cynthia Robin

Overnight Caramel French Toast

Posted on Friday, February 1, 2008 at 6:18 AM

This is a recipe I made for Christmas morning breakfast last year, and it was delicious!  I got it originally from tasteofhome.com.  It's perfect for a leisurely breakfast, especially on a cold winter's morning.  Relax and visit with your family over your morning coffee or tea while this bakes.  Some fruit on the side goes along perfectly with this.

Overnight Caramel French Toast

1 cup packed brown sugar

1/2 cup butter

2 tablespoons light corn syrup

12 slices bread (I used French Bread)

1/4 cup sugar

1 teaspoon ground cinnamon, divided

6 eggs

1 1/2 cups milk

1 teaspoon vanilla extract

In a small saucepan, bring the brown sugar, butter, and corn syrup to a boil over medium heat, stirring constantly.  Remove from the heat.  Pour into a greased 13"x9"x2" baking dish.  Top with 6 slices of bread.  Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread.  Place remaining bread on top.  Sprinkle with remaining cinnamon-sugar mixture; set aside.

In a large bowl, beat the eggs, milk, vanilla, and remaining cinnamon.  Pour over bread.  Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking.  Bake, uncovered, at 350°F. for 30-35 minutes. 

Yield: 6 servings

Note:  I also added some chopped pecans to the layers of this dish.  After all, if you're going to indulge in something this rich and decadent, then go all the way with it and enjoy!  (Besides, pecans are good in just about everything in my opinion!)

Hugs,Cynthia Robin

Updated...finally!

Posted on Friday, January 4, 2008 at 12:54 PM

I have really been wanting to update this blog, and it feels good to finally have it done!  I hope you like the changes I've made here.

Life has been a bit busy this week, and I've accomplished much.  I've taken down all of my Christmas decor and packed it up and put it away nice and tidy for the next 11 months.  I've purged and organized my storage room, which was sorely in need of some attention (more so than this blog was!).  I've done a lot of cleaning in my kitchen, but there's more that I want to do (the term "book shelf" comes to mind!).  I've also redecorated the living room (somewhat), due to the gift of a sofa and recliner. 

There's plenty left to do this week....a thorough cleaning of the bathroom, writing my newsletter, and thorough cleaning and organizing of my sewing room/office.  Oh, and a load of laundry waiting to be done! 

It's back to school next week for me, which is why I've worked so hard here at home this week.  Besides that, I always have a sense of setting things in order for the new year, and this has surely been done.  I've started my new journal for the year, as well, and am filling it with scriptures, thoughts, and wonderful ideas. 

I pray your new year has gotten off to a wonderful start, and continues to be filled with His Word and many blessings!

Hugs,Cynthia Robin