Grandma Rosie's Texas Home
• Mon 5 Jan 2009 - Spiced Tea
Spiced Tea
Makes 12 to 14 servings
4 cups water
4 tea bags
2 sticks cinnamon
10 whole cloves
4 cups pomegranate juice
4 cups apple cider
Garnish: cinnamon sticks and clove-studded lemon slice
In a large saucepan, bring water to a boil over medium-high heat.
Remove from heat; add tea bags, cinnamon and cloves; steep 20
minutes. Strain; return tea to pan, discarding solids. Stir in
pomegranate juice and apple cider. Cook over medium-low heat 10
minutes. Reduce heat to low, and keep warm. Garnish.
Source: Cooking with Paula Deen magazine.
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• Sun 4 Jan 2009 - Mulled Grape Juice
Mulled Grape Juice
2 c Unsweetened grape juice
1 c ;water
1 c Sugar
1 Cinnamon stick
6 Whole cloves
Juice of 1 lemon
Mix juice, water, and sugar in saucepan. Tie spices in a small
cheesecloth bag and add to liquid. Bring to a boil. Stir and simmer over
very low heat for 10 minutes. Remove spice bag and add lemon juice.
Bring again just to a boil. Serve hot.
Makes 4 servings.
Source: Woman's Day Encyclopedia of Cookery. |
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• Sun 4 Jan 2009 - Spiced Warm Cider
Spiced Warm Cider
1/2 gallon apple cider
1/3 cup dark brown sugar
2 sticks cinnamon
5 whole allspice berries
1 (1/2" x 1/2") chunk fresh ginger (peeled)
3 whole cloves
8 orange slices
In a 3-quart saucepan, combine cider, sugar, cinnamon sticks,
allspice berries, ginger, and cloves. Heat to a simmer and allow to
cook 20 minutes. Strain into a punch bowl and garnish with orange
slices. Serve warm.
Source: Country Living.com |
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• Sun 4 Jan 2009 - New England Boiled Dinner...I could eat this everyday!
New England Boiled Dinner
Early New Englanders brought this dish from Ireland, where boiled
beef, cabbage, and potatoes appear in numerous incarnations. I'm only
guessing at that, but I know from intimate personal experience that
this meal is as satisfying to body and soul as any dish on earth,
especially if there is a bit of a chill in the night air.
1-4 to 5 lb (approx. 2 kg) corned beef ( I have also used ham)
10 to 12 medium-sized beets, peeled
3 to 4 parsnips, peeled and cut into large pieces
6 to 8 large carrots, scrubbed and cut into large pieces
3 to 4 turnips, peeled and quartered
10 to 15 small onions, peeled
6 to 8 medium-sized potatoes, scrubbed and quartered
1 head cabbage, cut into wedges
Dijon style mustard and prepared horseradish as condiments.
Place the corned beef along with the pickling liquid and spices in a
large pot and add enough water to cover it. Simmer for about one hour
per pound, adding water as necessary to keep the beef covered. Remove
from the liquid, leaving the liquid in the pot, and place in a shallow
baking dish or other container. Place a cutting board or other baking
dish on top, and place several heavy weights (cans of food, cast iron
cookware, etc) on top to compress it. Boil the beets in a separate pot
for 30 to 45 minutes, until tender. Meanwhile add the parsnips,
carrots, and turnips to the beef cooking liquid and simmer for 30
minutes. Add the potatoes and simmer for an additional 15 minutes,
then add the cabbage wedges and simmer 15 minutes more. Slice the beef
and arrange with the vegetables on a large, deep platter, along with a
generous amount of the cooking liquid. Serve mustard and horseradish
on the side.
Serves 8 to 12
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• Sat 3 Jan 2009 - Chipotle Chicken Soup
Chipotle Chicken Soup
1 teaspoon olive oil
1/2 cups chopped yellow onion
2 cloves garlic, minced
1 fresh tomato, chopped
6 cups chicken broth
1 whole skinless, boneless chicken breast, cooked and shredded
black pepper
1/4 cup canned chipotle chilies
1 cup canned garbanzo beans, drained and rinsed
4 sprigs cilantro
1 avocado, cubed; optional
1 cup cooked brown rice; optional
crushed tortilla chips; optional
lemon slices for garnish
In a heavy skillet, heat olive oil and saute onion and garlic until onion is translucent. Add tomato and cook over low heat for about 5 minutes. In a separate large saucepan, bring broth to a boil. Add chicken, sauteed vegetables, pepper, chilies, beans and cilantro. Reduce heat and simmer 10 minutes, adding extra broth if necessary. If desired stir in avocado, rice or tortilla chips and serve in warmed bowls. Garnish with lemon slices. Serves 8.
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• Sat 3 Jan 2009 - Chicken and Sausage Gumbo
Chicken and Sausage Gumbo
1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 to 6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons Creole seasoning, or to taste
1 teaspoon dried thyme leaves
salt and freshly ground black pepper to taste
1 large chicken, cut into pieces
2 pounds andouille or smoked sausage, cut into 1/2 inch pieces
1 bunch green onions, tops only, chopped
2/3 cup fresh chopped parsley
filé powder to taste
Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats. In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat, stirring constantly, until the roux reaches a dark reddish brown color, almost the color of coffee or milk chocolate for a Cajun style roux. If you want to save time, or prefer a more New Orleans style roux, cook it to a medium, peanut butter color, over lower heat if you're nervous about burning it. Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread. 12 servings.
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• Sat 3 Jan 2009 - Broiled pan-dressed fish
Broiled pan-dressed fish
6 servings
3 pounds pan-dressed fish, fresh or frozen
1/4 cup melted fat or oil
1/4 cup lemon juice
1 1/2 teaspoons salt
3/4 teaspoon paprika
Pepper, as desired
Thaw frozen fish. Clean, wash, and dry fish.
Combine fat and seasonings. Place fish on well-greased broiler pan. Brush
fish inside and out with seasoned fat.
Broil about 4 inches from heat 5 to 8 minutes. Turn fish carefully and brush
on remaining fat. Broil 5 to 8 minutes longer, or until fish flake easily
when tested with a fork.
Menu suggestion
Serve with fried potatoes, spinach, grapefruit salad, and gingerbread.
Family Fare U.S. Department of Agriculture 1970 |
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• Fri 2 Jan 2009 - Brisket Chuck Wagon Stew Recipe
| Brisket Chuck Wagon Stew Recipe
Ingredients
2 Tbsp bacon grease or vegetable oil
3 pounds beef brisket, fat trimmed and cut into 1-1/2-inch cubes
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 large onion, chopped
2 cloves garlic, minced
4 cups beef stock (preferably homemade or canned low-sodium broth)
2 cans (4 ounces each) chopped mild green chilies, drained
2 pounds red-skinned potatoes, scrubbed and cut into 1-inch pieces
2 cups fresh or thawed frozen corn kernels
1/4 cup fresh cilantro (coriander) or parsley, chopped
1 cup flour
Instructions
In a large flameproof casserole or Dutch oven, heat the bacon grease over medium heat. Season the beef brisket with salt and pepper. Working in batches to avoid crowding, add the brisket and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer the brisket to a plate.
Add the onion and garlic to the casserole and cook, stirring often, until the onion is softened, about 4 minutes. Stir in the beef stock. Return the brisket to the pot and add the chilies. Bring to a simmer over high heat, skimming off any foam that forms on the surface. Reduce the heat to low, cover and simmer until the brisket is tender, about 2-1/2 hours.
During the last 30 minutes, stir in the potatoes, corn, and cilantro. Remove from the heat and let stand 5 minutes. Skim any fat from the top of the stew. (It's easier to remove the fat if the stew is cooled to room temperature, covered and refrigerated overnight. Discard hardened fat from surface. Reheat gently over low heat before proceeding.)
In a small bowl, whisk 1 cup of the cooking liquid with the flour until smooth. Stir into the stew and simmer until the sauce is thickened, about 3 minutes. Season the stew with additional salt and pepper; serve hot. Freezes and reheats well.
Yield: 8 servings |
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• Fri 2 Jan 2009 - BEEF MUSHROOM STEW
This calls for rice or noodles to serve it over. But I like garlic mashed potatoes under mine! 
BEEF MUSHROOM STEW
1/4 Cup all-purpose Flour
1 Jar (8 oz) whole Mushrooms, drained
1 Tea. Salt 1/2 Cup chopped Onion
1/8 Tea. Pepper
2 Bay leaves
2 1/2 to 3 Lbs. Beef Round Steak, cut into cubes
1 Clove Garlic, minced
2 Tbl. Cooking Oil
1 Tbl. dried Parsley Flakes
1 Cup Beef broth
Cooked Rice or Noodles
3/4 Cup Water
Place flour, salt and pepper in a plastic bag; add beef cubes and shake to coat on all sides. Brown beef in oil in a large saucepan. Stir in burgundy wine or broth, water, mushrooms, onion, bay leaves, garlic and parsley; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is tender. Thicken if desired. Serve over rice or noodles. 8 - 10 servings |
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• Fri 2 Jan 2009 - Homemade Beef Bouillon Recipe
Homemade Beef Bouillon Recipe
Cook Time: 8 hours,
Ingredients:
4 pounds lean beef from shank, diced
2 pounds beef bones
4 whole cloves garlic
2 quarts cold water
Kosher salt to taste
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced turnips
1/2 cup diced onions
Preparation:
Place beef, bones, and whole cloves garlic in a large stockpot. Cover with the cold water. Slowly bring to a boil. Cover with a lid, lower heat, and simmer for 5 to 6 hours. Taste the broth and season with salt.
Add celery, carrots, turnips, and onions to the stockpot. Simmer 1 hour. Strain broth through cheesecloth into another stockpot. Discard solids. Simmer uncovered until broth has reduced to 6 cups or to desired strength. Let cool to room temperature, then refrigerate. Skim off fat and discard.
The bouillon may be used as is for a clear soup course or as traditional beef stock in other recipes.
Yield: about 6 cups
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• Fri 2 Jan 2009 - Cauliflower Gratin Recipe
Cauliflower Gratin Recipe
Three cheeses and ham give a rich depth of flavor to bland cauliflower. The meat may be omitted, if necessary. Cauliflower gratin makes a great side dish, but consider it also for breakfast or brunch. Great for low-carb diets.
Prep Time: 10 minutes
Cook Time: 1 hours,
Ingredients:
1 head cauliflower, cut into florets (discard core and large stems)
1 (14 ounces) can chicken or vegetable broth (or homemade - about 1-3/4 cups)
2 Tbsp butter
2 ounces cream cheese
2 Tbsp sour cream
1 cup shredded cheddar cheese, divided use
1/4 cup sliced green onions, white and green parts
2 large eggs
Salt and freshly ground black pepper to taste
1/4 cup chopped ham, smoked turkey breast, or cooked bacon pieces
1/4 cup grated Parmesan cheese
Sweet Hungarian paprika
Vegetable spray
Preparation:
Place cauliflower florets in a large saucepan. Add chicken broth and bring to a boil. Cover and simmer until very tender, about 12 minutes. Drain thoroughly through a fine sieve and return to the pot over low heat. Cook about 2 more minutes to dry out excess moisture, stirring constantly. (It's okay that it breaks apart.)
Pour cauliflower into food processor fitted with the metal blade. Add butter, cream cheese, sour cream, half of the cheddar cheese, green onion, salt, pepper, and eggs. Pulse to combine. Fold in ham, turkey or bacon pieces.
Spray an oven-proof casserole with vegetable oil. Pour cauliflower mixture into casserole dish and sprinkle evenly with remaining 1/2 cup cheddar cheese and all of the Parmesan cheese. Dust lightly with paprika. Bake in a preheated 375 F. oven for about 45 minutes.
Yield: 6 to 8 servings
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• Fri 2 Jan 2009 - Daryoles (Fruit Custard Pie)
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Daryoles (dah*ree*YOH*lees) is named after the yellow color of the saffron custard and reliably dates back to early Tudor times.
Butter Pie Crust
1 cup all purpose flour
½ cup (1 stick) cold butter
1 tsp salt
1/3 cup cold water
Cut the butter into the flour with a pastry blender. Sprinkle in the water taking care to only use as much as you need to form pliable dough. Flour your hands, a pastry cloth, and a rolling pin thoroughly. Pat the dough into a circle and place in the center of the cloth. Roll the dough from the center outward in even strokes, taking care not to roll the edges thin, turning as you go to form a 14" circle. Fold in half once, then twice, and transfer to your deep dish pie pan. Place the point in the center of the pie pan and then unfold. Cut the ragged edges off and flute the edge of the pie crust (or press with a fork). Prick to prevent puffing, and pre-bake the pie crust using pie weights (or beans) in a hot oven (400º) for 8 minutes or until hard but not browned. Remove pie weights and cool the pie shell while preparing the filling.
Filling
½ cup dried apricots, plums, raisins, or other dried fruit.
4 whole eggs
½ cup sugar
1 cup heavy cream
¼ cup milk, sweet wine, or fruit juice
¼ tsp almond extract (or vanilla if you don't have almond)
¼ tsp salt
¼ tsp dried mint, crushed
pinch of saffron, crushed in a mortar (or a few drops of yellow food coloring)
1 29-oz can pears, drained.
Soak the dried fruit in warm water for 30 minutes. Beat eggs and sugar together; then the other liquids and spices, and flavoring to make custard. Drain the canned pears and the rehydrated dried fruit. Line the pie shell with the pears and rehydrated fruit. Pour custard over fruit and bake for 30 minutes at 350º or until it is all puffed up and browned. Cool completely before cutting. Each pie makes 8 full-sized portions, but can be cut into smaller slices. For dietary purposes each pie provides 4 servings grain, 4 servings meat, 1 serving dairy, 8 servings fruit, 8 servings fat, and 8 servings sugar.
Variations: Instead of canned fruit you can use fresh washed and drained berries flavored with a pinch of ground cloves, cinnamon, ginger, mace, or nutmeg, etc. You can also use peaches, clementines, prunes, quince paste, dates, nuts, and herbs like chopped candied ginger, angelica, anise, basil, or anything else that pleases you. |
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• Sat 27 Dec 2008 - HAM WITH MUSTARD CRUST
HAM WITH MUSTARD CRUST
2- pound slice of smoked ham, center cut
l/4 cup prepared mustard
1/4 cup all-purpose flour
2 tablespoons dark molasses
1/3 cup seedless raisins
15 whole cloves
1 cup milk
1/2 cup light cream
Raisin Gravy
Put ham in a shallow baking dish. Combine mustard, flour, and molasses and
mix well. Spread mixture over the ham. Sprinkle top of ham with raisins and
cloves. Mix milk with cream and pour over ham. Bake in preheated moderate
oven (350°F.) for 1 hour. Remove ham from baking dish and place on a
platter. Serve with Raisin Gravy. Makes 6 to 8 servings.
Raisin Gravy
1 tablespoon butter
2 tablespoons chopped green pepper
1 tablespoon all-purpose flour
1 cup strained pan drippings
Raisins cooked with ham
Pepper and paprika
Melt butter and saute green pepper until tender. Stir in flour. Gradually
stir in pan drippings. Cook over low heat, stir ring constantly, until
smooth and thick ened. Add raisins cooked with ham and season to taste with
pepper and paprika. Pour sauce over ham and serve.
Woman's Day Encyclopedia of Cookery Volume 1, 1966
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• Wed 24 Dec 2008 - Cream of Chicken Soup
Cream of Chicken Soup
2 Tbsp. Butter or margarine
1/4 c Flour
3 c Chicken broth
1/2 c Chopped celery
1/4 c Chopped onion
1 c Milk or cream
3 Chicken breasts
Salt
Pepper
Boil chicken, celery & onion till done. Remove chicken & shred meat.
Reserve broth. Melt butter in top of double boiler over direct heat.
Slowly stir in flour. Stir in broth & milk. Cook until smooth & thick.
Add shredded chicken. Add salt & pepper to taste.
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• Tue 23 Dec 2008 - MICROWAVE PEANUT BRITTLE
MICROWAVE PEANUT BRITTLE
Carroll Pellegrinelli, About.com
1-1/2 C dry roasted or salted peanuts, coarsely chopped or cashews
1 C sugar
1/2 C light corn syrup
dash salt
1 TBSP butter
1 TBSP vanilla
1 tsp baking soda
Lightly grease microwavable glass bowl, metal baking sheet* and utensil used for stirring.
Mix nuts, sugar, syrup & salt in glass bowl. Cook for 4 mins. in microwave on hi. Stir. Cook for 3-1/2 more mins. It will be hot & bubbly.
Stir in butter & vanilla. Cook for 3 more mins. Add baking soda. (It will foam.) Pour onto cookie sheet. Slightly shake sheet so that itʼll spread out a little. Once cool, break into small pieces. Keep in an airtight container.
*When greasing the metal pan, I'm going to use butter or margarine. It's strange having spray grease on the bottom of the brittle.
**Cooking times for microwaves vary. When I made my Cashew Brittle I overcooked it slightly. The 3-1/2 mins. on the second time microwaving was too long. I needed to pay more attention to my nose & stopped the oven earlier.
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• Tue 23 Dec 2008 - CANDY CANE FUDGE
CANDY CANE FUDGE
Elizabeth LaBau about.com
2/3 C evaporated milk
1 2/3 C sugar
2 TBSP butter
1/2 tsp salt
2 C mini marshmallows
1-1/2 C white choc. chips (NOT white choc. candy coating)
2 tsp mint extract
1/4 tsp red food coloring
In a med. saucepan over med.-hi heat, combine sugar, salt, milk & butter & stir 'til sugar melts. Bring mixture to a boil & boil, stirring constantly, for 5 mins.
After 5 mins., remove from heat & stir in marshmallows, white choc.chips & mint extract. Add Red Food Coloring to Fudge. Pour it into an 8 x 8 "pan that has been lined w/foil or sprayed w/non-stick cooking spray.
Sprinkle drops of red food coloring over top & stir once or twice, creating red swirls. DO NOT OVERSTIR, otherwise candy will turn pink. Place in fridge to set the fudge for at least 1 hr.
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• Tue 23 Dec 2008 - Recipe links
• Mon 22 Dec 2008 - Potato Torte w/Cabbage, Bacon & Cheddar
Potato Torte w/Cabbage, Bacon & Cheddar 400º 8 svgs
thriftyfun.com
1/2 head green cabbage or Savoy cabbage
1 Tbsp. butter or margarine (not spread)
4 ounces bacon, diced
4 baking potatoes, peeled and cut into 1/4-inch slices
Salt & pepper to taste
8 oz. (2 C) shredded Irish Cheddar OR Havarti cheese (Med. cheddar does as well)
Preheat oven. Blanch cabbage in boiling salted water for 2 mins. Place in colander & refresh w/ cold water. Shake colander to remove excess water.
Melt butter in a deep skillet or saute pan over med. heat. Add bacon & cook gently 'til bacon is crisp. Remove bacon w/a slotted spoon, reserve fat. Toss bacon w/cabbage. Season potatoes w/salt & pepper. Toss w/reserved fat.
In a deep, 9" pie pan, place a layer of potatoes. Sprinkle lightly w/cheese & top w/half of the cabbage mixture. Top w/another sprinkle of cheese. Top w/another layer of potatoes & repeat the cabbage & cheese layers, using up all remaining cabbage mixture & cheese. End w/a layer of potatoes. Cover w/Foil.
Bake for 45 mins. or 'til potatoes are thoroughly cooked. Remove from oven & either serve hot or allow to cool to room temp & cut into wedges.
By Connie Robins from Mountain Home, AR |
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• Mon 22 Dec 2008 - White Chocolate Candy Cane Popcorn
This came in my email today. Sounds really good and very simple!
Grandma Rosie
White Chocolate Candy Cane Popcorn
I just whipped up several batches of delicious white chocolate candy cane
popcorn to give for gifts this Christmas, and it was so easy and
inexpensive. I filled a large bowl with air popped popcorn. (You could use
microwave popcorn, but it's more expensive.) Then I coated it with 1/2 bag
of melted white choc chips with one candy cane crushed in it, and stirred
until the popcorn was well coated. Once it cooled, which didn't take long, I
distributed the popcorn in two-cup plastic bags that I tied with red ribbons
and slapped an adhesive Christmas tag on. I made 15 bags for about 25 cents
a bag. They are super cute, and lightweight to send in the mail.
By Britt from Boston, MA |
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• Sun 21 Dec 2008 - Brownie Macaroon Pudding Cake
Brownie Macaroon Pudding Cake
1 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons Butter, melted
1 teaspoon vanilla
1 cup flaked coconut
1 cup hot water
1/2 cup chocolate syrup
Heat oven to 350°F. In medium bowl combine flour,
sugar, cocoa, baking powder and salt. Add milk,
butter and vanilla; mix well until smooth. Stir in coconut.
Spread batter into greased 8-inch square baking
dish. In 2-cup glass measure combine hot water,
and chocolate syrup. Pour evenly over batter.
Bake for 32 to 38 minutes or until center is set
and edges pull away from sides of pan. Serve warm.
Makes 9 servings
Nutritional Info per 1 serving: Calories 250, Fat
8 g, Cholesterol 10 mg, Sodium 370 mg,
Carbohydrates 45 g, Dietary Fiber 2 g, Protein 3 g
Source: Land O'Lakes.
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