Fall Meal with Recipes

Since I haven't posted in so very long -

and still can think of nothing -

Today I have been cooking for family and for someone who's had surgery - to take a meal - and naturally I select some of my favorite recipes if I'm taking to someone -

Pictures with Recipes:

In this picture I'm cooking apples in apple cider, all from Crow Mtn.

It's that time of year.

Apples from Crow Mtn. - and their apple cider.

Also - I'm perking coffee on top of the stove.

It's its own kind of flavor.

Authentic.

Brunswick Stew

(Recipe below)

Cookies.  Easy.

Delish!

Cake Mix Recipe, compliments of Kate,
with her two blogs here and here.

Recipe Below.

And Buttermilk Cornbread.

In an Iron Skillet.

Recipe from any cookbook.

Okay.  Recipes Below.

Brunswick Stew

original recipe came from this link

I made a few changes.

My adaptation to that recipe:

THE SAUCE

In a medium saucepan, over low heat, 

combine 1 3/4 cups catsup, 1/4 cup yellow mustard, 1/4 cup white vinegar.  

Blend that until smooth and add:

1/2 Tblsp. chopped garlic, 1 teaspoon coarse ground black pepper, 

1/2 teaspoon crushed red pepper, 1/2 oz. Liquid Smoke, 1 oz Worcestershire Sauce,

1/2 oz Tabasco Sauce, 1/2 Tblsp. Lemon Juice

Blend that until smooth, then add 1/4 cup dark brown sugar.

Heat thru, stirring constantly.  Don't boil.

Makes about 3 1/2 cups of sauce.  

(set aside - to be added later)

THE STEW

In a 2 gallon pot, over low heat,

Place in the pot

1 large bag of frozen hash brown potatoes (frozen cubed potatoes)

1 large onion, diced

2 cans(14 1/2 oz each) chicken broth

1 lb. baked chicken

8-10 oz. smoked pork

(easy way to do this, purchase rotisserie chicken and use that meat, 

and for pork, purchase at local BBQ place)

Bring to a rolling boil, stirring until potatoes are near done, then add:

1 - 8 1/2 oz. can early peas

2 - 14 1/2 oz cans diced tomatoes

The prepared sauce

1 bag of frozen lima beans

1/4 cup liquid smoke

1 - 14 1/2 oz can creamed corn

Slow simmer for 2 hours.

Yields - 1 gallon

APPLESAUCE

I used the apple cider from Crow Mtn.  And I sliced LOTS of apples - peeled and sliced - to fill up a large boiler.  Bring those apples in the apple cider to a boil.  Add about 1 tsp. Pumpkin Pie Spice - or Cinnamon.  Cook and simmer until right consistency.  When I removed these soft cooked apples I tasted and knew they needed a perk.  NOT SUGAR.  but ... a dash of salt.  yes.  Salt.  Not too much.  Not too little.  A dash.  At least 1/8 tsp.  Salt definitely brings out the flavor in ANYTHING.  

Once done with cooking I stirred in 1 tsp. vanilla flavoring.

COOKIES

Any Cake Mix (for these I used the spice cake)

1/3 cup of oil

2 eggs

Add in whatever.  1 to 1 1/2 cups of add ins.

(for these I used 1/2 cup white choc. chips, 1/2 cup toffee bits, 1/2 cups chopped walnuts)

Bake 9-10 min. at 375 degrees

That's it.  FALL MEAL.

A Good Recipe

Need something easy and hearty?

Buy a 3 - 1/2  to 4 pound sirloin tip roast.
Also, Soy Sauce if you don't have it on hand.
Bouillon cubes.

In a crockpot place roast

and...


1/2 cup of soy sauce
1 beef bouillon cube (or 2 if they are the teensy kind)
1 or 2 bay leaves
1/2 teaspoon course ground pepper (more 1 tsp. if you like lots of pepper)
1 tsp. dried rosemary (or a few sprigs of fresh, if you have it)
1 tsp. dried thyme
1 tsp. garlic powder (or about 4 large cloves)
Enough water to almost cover the roast

Cook in crockpot, covered, for 7 hours.

Remove Roast from crockpot - shred with fork - strain the au jus gravy -

Serve the roast in Sub Rolls with the gravy in small bowls for French Dip Sandwiches.

Along with Salad and Kettle Potato Chips - very good meal.


Charlie, Sarah, Kate and I had that for dinner last night and then went to see a movie.
Nice holiday night.

Afternoon and Eyes Are Heavy

I'm sitting down just for a second - but not for long.

I've been making some "good stuff" in the kitchen and remembered that I can't remember to get my camera from Ann.  Maybe I'll get it tonight.

While the last batch of the yummiest cupcakes ever (but not really cupcakes like you think of them) are baking, I told myself I could sit down just a bit.

For fun here are some images which illustrate the way my eyes and face feel.

Do you get the idea?

Okay - now I'm going to give you something.

The recipe for these cupcakes which are not really cake cupcakes, 

but not brownies - better than both, I think.....but they're called

Chocolate Cupcakes

4 squares semi-sweet chocolate

2 sticks butter

1 cup flour

4 eggs

1 3/4 cup sugar

1 tsp vanilla

2 cups nuts

Melt chocolate and butter in double boiler.  Mix flour and sugar with a spoon.  Add four eggs one at a time.  Stir as little as possible to mix.  Add melted butter and chocolate.  Add vanilla.  Stir in nuts.  Fill paper baking cups 2/3 full and place in muffin tins.  Bake at 325 degrees for 30 minutes (no longer).  Makes 24.

Let them cool down before peeling the paper and eating - or, heck, sacrifice one or two and eat them while they're hot, even though they will completely fall apart.  Still good. 

KEEN-wah

Today I'll share how I love Quinoa.

I have had it before, and liked it, but had not made it a staple.

We had dinner with friends the other night and I wanted to eat the whole bowl of their Quinoa, the way they had prepared it.

I heard her husband ask, as I was conversing with another guest, "Sue, do I just pour these vegetables in with the Quinoa?"  and she answered, "Yes".  Didn't give that much  thought as I continued to talk.

When I helped myself, at the table, as the bowl was passed to me, I took notice and really, really took notice when I ate it.  So good.  It had different diced vegetables in it (carrots were visible because of their orange color) and so light tasting and so yummy.  It went so well with their grilled salmon and grilled asparagus.  So good.  Note to self:  Buy Quinoa and make it the same way, although I didn't ask what they had done.  I forgot to ask.

Following Monday I was in Huntsville and at a new grocery store which is a lot like Trader Joe's (not as good, though)  BUT - I looked for the Quinoa.  And they had a red kind.  That got my attention.  I only knew about the yellow version.  Dark seemed like it would be even tastier.  Got it and read on the box - yep - told how to add diced veggies of my choosing when I put the Quinoa in the water to cook. I didn't have carrots.  I had celery, onion and garlic and grape tomatoes. Oh, and some fresh green beans.  I finely chopped a few of those.  So good.  Just takes a little bit of veggies - don't want to over power.  I may have put in 1 or 2 chicken bouillon cubes for added flavor.  There was no oil at all.

We had some fresh cucumbers and next day, when the leftover Quinoa was cold, I diced a lot of cucumber into a bowl and tossed it with the leftover Quinoa - as a cold salad.  Very good!!

I really really liked the red Quinoa.  I think I prefer it.  But I like both.

Grains

I really, really enjoy whole grains, and, as of this summer, it's official.   My favorite grain used to be Whole Grain Rice, but now my two favorite grains are Wild Rice and Quinoa (pronounced KEEN - wah)

A recipe that I put together this summer is for a soup - basic.

BLACK BEAN and WILD RICE SOUP

Black Beans and Wild Rice, with onion and garlic and celery, if you like celery.

Begin the cooking process for the Wild Rice.  Instructions will be on package, but it's 1 part rice to 2 parts water.  About 1/2 tsp. salt per 1 cup rice.    for a moderate amount of soup, use 1 cup rice and 2 cups water and 1/2 tsp. salt.  Bring Rice, Water, and salt to a boil and reduce heat to low and cover with lid.  Simmer for 50 to 55 minutes.

While Rice is cooking, prepare vegetables.
In a nonstick skillet saute amount of your choosing of the 3 vegetables, chopped and diced.  Use about a tablespoon of olive oil and stir constantly to keep the heat evenly distributed and the oil.  Maybe 1 onion, 3 stalks celery, 2 cloves garlic.

Drain 3 cans fat free organic black beans.

In a large pot, place cooked rice, black beans, prepared veggies, and enough chicken broth or vegetable broth to make the right consistency for soup.  Heat through and it's done.

I LOVE THIS STUFF!  So crunchy, filling, and healthy.  I love it.  Is there someone in the home who just has to have meat?  Add cooked, cut up chicken - or even browned lean beef, and drain any fat off of these.  Love it.


Also, can combine the whole grain rice and the wild rice - try to get organic - and it's a combo rice thing.

I'll do the Quinoa Recipe in next post.  I wish I had my camera and could take pictures of the packages and the prepared soup.  And the raw grains.

Google Quinoa and read how healthy it is for you.  Also, Wild Rice.

The Other Recipe

I have another recipe to share.  It's the salad I had with yesterday's meal.

I've decided that until I can think of something random to talk about - or even something with substance - I'll just share some of my favorite recipes.  I have quite a few.

With the casserole I had English Peas and Frozen Cherry Salad and rolls.  Dessert was the Peanut Butter Pie.

So - the Frozen Cherry Salad is as good as a dessert - but if you serve it on a piece of lettuce and with the main meal - well - you've got a fruit salad "of sorts".  That's the way it was introduced to me.  It's very easy and folks love it.

FROZEN CHERRY SALAD
1 (21 OZ) can cherry pie filling
1 (15 oz) can crushed pineapple
1 (14 oz) can condensed milk
1 (12 oz) carton cool whip
2 Tblsp. lemon juice (optional)

Mix all - freeze in loaf pan - slice and garnish with pecans.

Here are my additional comments.  I've never used the lemon juice, but it might be nice to cut through the "sweet".  I might try that next time.  Also, I prefer to mix in some chopped pecans - which I've done, but not lately - I have family members who don't like nuts.  I also prefer to spoon it into paper lined muffin tins - and freeze.  When it's frozen, remove paper & serve on pieces of lettuce - maybe a dollop of mayo just for looks.  But a lot of folks don't like mayonnaise.  Remember to take out a few minutes prior to serving, so it won't be so frozen.  Needs to be soft, but firm - with some frozen remaining.  


This is very good and very easy - Open cans, pour in bowl, stir and freeze.  Yummy.

Recipes

Okay - I've got something to post.

Both of these are absolutely delicious - at least, I think so. 

Two Recipes - tomorrow's lunch.

First.

PAT NIXON'S HOT CHICKEN SALAD
This is basically a super duper chicken casserole.
I've had this since 1974.  My note in my recipe file says:  "Deb Davidson & Jan Tilghman served this to Debbie Benedict & me for supper.  summer 1974.  Few weeks before we graduated from Auburn University."

Combine these ingredients:
4 cups cold, cut up, cooked chicken
2 cups chopped celery
4 hard cooked eggs, chopped
Small to Medium Jar of diced pimentos
(or can chop a red pepper - half of one)
2 Tblsp. lemon juice
3/4 cup mayonnaise
1 can cream of chicken soup
1 tsp. salt
2 Tblsp. finely chopped onion

Place combined Ingredients in a large casserole dish.  Cover with foil or plastic wrap.  Let stand overnight in refrigerator.

Before baking, top with 2/3 cup finely chopped almods, toasted; 1 cup sharp grated cheese; 1 1/2 cups crushed potato chips.

Bake in 400 degree oven for 25 to 30 to 40 minutes.  Until  heated through.  Serves 8. 
(Bring to room temperature before baking.)

Second

PEANUT BUTTER PIE
(given to me by Sue Paulk who is a friend of mine, and...I worked for her in her frame shop for 3 years.  Today she became a grandmother.  Today is Ellie's birthday - so April 24th is the day both Sue and I became grandmothers for the first time.  2005 and 2010.)

Make a Graham Cracker Crust/according to directions on box.
(I don't like the premade purchased kind)

Filling:  Whip 1 1/2 cup whipping cream and 1/4 cup sugar. Set aside, probably in refrig.
Mix 1 cup of confectioner sugar and 1 cup of all natural peanut butter and 8 oz. cream cheese, softened ahead of time. Fold the whipped cream into the peanut butter mixture.  Pour into cooled crust.  Chill in refrigerator until firm.

A Random Post

My birthday was Monday. I posted that info already.
On Wednesday Mary, my closest friend in Scottsboro, took me to eat in Huntsville. We've been doing that longer than I can remember. Actually that's not true. I can remember when I didn't know Mary - but we've been taking each other to lunch, celebrating one another's birthday, for such a long time that I don't even remember how it got started. Today we took pictures. We should have been doing it all these years. The one other time I suggested we take pictures, was the day I found out Ann was expecting Ellie. That was over 3 years ago. Almost 4 years. I can't post those right now. Wish I could. I need a scanner. So, here are today's pictures. Also, pictures from Monday when Ellie and Ann came over with a gift and candles for my already cut cake.

Elizabeth and Mary at the restaurant in Huntsville

We both look sleepy. What's that about?

Ellie is actually singing, along with Ann and Kate, Happy Birthday to Near.

Ellie is looking at Kate while she sings.

Ann, Kate, and I all had the "just got out of bed" look, so we avoided the camera.

Here is Ellie blowing out the candles on Near's Cake

Lemon Cheese Cake

Recipe belonging to Edith Wilkerson

found in the Sparta Cookbook or Favorite Recipes of Conecuh County

Cream 1 cup shortening and 2 cups sugar. Add 6 egg whites, one at a time and beat for one full minute after each. Add alternately, 1 cup milk, 3 1/2 cups flour which has been sifted with 2 tsp. baking powder.

Stir in 1 tsp vanilla and 1/2 tsp. almond flavoring. Bake in 350 degree oven for about 30 minutes. Makes 2 layers.

Lemon filling:

8 slightly beaten egg yolks, 1 1/2 cups sugar, 4 Tblsp. butter,

1 tsp. grated lemon peel, 1/3 cup lemon juice

Blend egg yolks with the sugar, lemon peel, juice and butter. Cook over very low heat, stirring constantly, until very thick. Cool thoroughly. When cake has cooled, spread filling between layers.

Fluffy Frosting:

2 egg whites, 1 1/2 cups sugar, 1 tsp. vanilla, 2 tsp. light corn syrup, 1/3 cup water

In top of double boiler, combine the egg whites with sugar, corn syrup; beat well with rotary or electric beater. Place over, but not touching boiling water. Cook about 7 minutes beating constantly until stiff peaks form. Remove from heat; add vanilla and beat 2 minutes more. Frost cake.

This blog is about things I like to remember and my favorite things.

Mother was always a very good cook. She was also a very good seamstress. She took home economics from Mrs. McInnis of Evergreen High School. I guess she graduated from High School in 1937. I did the math. If anyone read my earlier posts, one can remember that I said Mom was a stickler for neatness, order, disciplined care of the homes. Making a bed the right way is something she taught me and I've written about it in that earlier post. I love the fine art of a well made bed. Call me crazy, but I'm glad to admit it. Mother really really enjoyed Mrs. McInnis. When I graduated from high school in 1969, I had the same Mrs. McInnis for Home and Family. Home Economics was still offered, but our culture was already beginning to change. I didn't think I "needed" Home Economics. Big Mistake! In Home and Family we just "talked" about how we would raise a family and live on a budget. It was a fun class and quite the opportunity for "visiting with friends". During my college years, between semesters, I took some sewing lessons, but I've never been able to sew like my Mom. Shopping for clothes, for Mary Ann and me, meant going to a fabric store. It took me a long time, as a single adult female, to learn how to shop for ready made clothes. I still am not very good at it. And Mom's not here to sew for me. My grandmother could sew and my great grandmother, Ada, could sew. I guess every female learned that. Well, my grandmother in Troy wasn't a seamstress or a cook. Probably someone made her clothes for her or she bought them at Rosenberg's in Troy, Alabama - and I remember her cook and maid, Willie. I loved Willie. More about that later.

Back to Mom and Mrs. McInnis. One of her school assignments was to prepare a meal at home, with a properly set table. The student had her night to do that in her home, and Mrs. McInnis would come in and grade her. She came into the female student's home and "checked it all out". I don't know if everyone did that, or if it was for extra credit. Mom did it. I do remember her telling me about it. She loved it. I would have been so nervous.

A properly set table. It's like a well made bed. Not that I do either of those all of the time. But I really, really like both of those disciplines. They each are a pleasure mark in our crazy world.

So, the above recipe:

Mom did some cooking for people, for pay. One of her specialties was the Lemon Cheese Cake. There is absolutely no cheese in it. I have never known why it was called that.

Mother made this particular cake for so many people. It has her signature on it, but I am sure she must have gotten it out of a recipe book or a magazine.

So, there we are. End of Post. I've run out of things to talk about.

I like to remember all my birthday meals with Mary, I like to remember Mom and her cooking, I like to remember Mom's stories about her life, and I like to remember my high school days as well......well, most of them.

Thank you, Kate, for making that cake for me.

Thank you, Mary, for the birthday meal.

and Thank you, God, for all the dear people You've blessed me with.

A Day in My Life + 1 Decadent Recipe

This has got to be quick.

Going to be more of a journal entry than an attempt at a creative blog post.

I woke this morning as usual - rather early - I like that.

Had to be dressed and ready to go by 8:00. Dentist appointment in Huntsville at 9:00. I could write a book on dentist appointments. Since I cut my first tooth, it seems, I've been going to the dentist. That is where my health breaks down, from the neck up. My brain is somewhat demented, and my teeth. It's like God said, "You know what, we're not going to let her have great teeth or gums." Whatever. Chalk it up to The Fall. So, as I always say, "If that is as bad as my suffering gets, it ain't that bad". I do not like going to the dentist, yet, there is this connection - as with band directors( my dad was a band director), with those experiences during my formative years. So, this morning - dentist by 9:00 and I so hoped I'd get a good report. He's not actually a dentist. My dentist is here in Scottsboro, but he has sent me to a gum specialist, since I was 40. I'm about ........

I wasn't quick enough. It is now very late at night. The fam. showed up before I could finish whatever I was going to say..... So, went to my gum specialist today, left there, and from his office to Belks at Parkway City Mall I called Laura Beth, and then Kate called me as I was trying to wash my hands in the restroom, then Ann beeped in. We hung up and as I was trying to get through the "China" section without buying any, Sarah called me. Shortly after that Charlie called me ( I was still in the China section). I did not buy any pretty pieces. I milled around the clothing department, and left with a few items, down to the Estee Lauder counter and bought what I had gone there to get. Purchased two pairs of shoes - on sale - and went to my car. I was very hungry and made it to Wendy's in Jones Valley. I learned later that Ann, pregnant Ann, also was very hungry on her way to Burger King at lunch, trying to get to food before the nausea took over. She said she was dry heaving as she approached Burger King. That's the first trimester for you. I, on the other hand, was just basically very very hungry and got my Jr. Cheeseburger and Diet Coke and scarfed it down. From there I went to Publix, for a few things - and then back to Scottsboro. Took all my things by my house, checked mail, and drove over to Ann's, who needed to run some errands. She was without a car, and Luke was napping - Ellie was being told to nap. I ended up in the bed with Ellie, while Ann did her thing, and we both fell asleep. Good nap. I woke up before Ellie did, quietly slipped out of bed, Ann was home, I went home - it was 4:30 by then - sat at the computer - Charlie came home - we caught up a little - he left to get Ann and the kids because Steve had his thing with the youth tonight - As I was beginning the post above, they all walked in the door and I saved this to draft.
Now, after Charlie and I have finished one of 4 movies which we rented, I am completing this very trivial post. I hear thunder. YAY.

Okay, these are the four movies we rented: Bucket List with Jack Nicholson and Morgan Freeman, Cleaner with Samuel L. Jackson , Charlie Wilson's War with Tom Hanks and Julia Roberts, and The Brave One with Jodie Foster. I picked them all out, last Friday Night. We just finished the final one tonight, The Brave One. We liked all four of them . I will say this: Bucket List uses profanity and abuses God's name , plus has some bad theology, but it is real and very funny. Charlie Wilson's War was my least favorite and had way too much nudity in the beginning. I always cover my face and I recommend that. I wouldn't have even understood it had my Charlie not been there to interpret, because it was based on a true story which involved world events which happened in the eighties - when Afghanistan beat Russia in the cold war and it was the beginning of the fall of communism in Russia - I actually nearly fell asleep in the middle of it. But Charlie liked it a lot. I really liked Cleaner - it had suspense and human interest - and a good ending. Same as The Brave One.

One thing to mention: On the way to Huntsville, after phoning my friend Mary, I put in a Tim Keller CD, teaching from 1 Peter. (Tim Keller - see Redeemer Presbyterian under Websites) I was listening to him again on the way home and as he was teaching he quoted from a very old hymn, a verse which is a favorite of mine. He just broke into the quote and I love it so. Here it is: "Well may the Accuser Roar of sins that I have done. I know them all plus thousands more, Jehovah knoweth none." I was pretty excited about that.

Another little something I might do in my blog is this: I have a "Five Year Diary" from the year 1962. I kept it during my 5th grade year and into the summer . I'm thinking that each day I will write what I wrote on that same date in 1962. It's not much. Only a sentence or two and not very creative. But it gives a speck of a clue as to what I was doing on this day 46 years ago.

June 25, 1962 - Monday - Dear Diary, last night I spent the night with Jane White. Today we went swimming.

This has got to be the most mindless blog entry ever - To make up for that I will now end with a recipe - the ingredients are some of what I purchased at Publix today.

TURTLE TRIFLE

8 oz. mascarpone cheese(or cream cheese), softened

1 1/2 cups whipping cream

1 1/2 tsp. vanilla extract

1 (2-lb) frozen pecan pie, thawed and cut into 1-inch cubes

1/3 cup chocolate fudge topping

1/3 cup caramel topping

1/2 cup chopped pecans, toasted

1. Beat cream cheese(or mascarpone), whipping cream, and vanilla extract in a large bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment, 2 to 3 minutes or until smooth and firm.

2. Place half of pie cubes in bottom of a 4-qt. trifle dish or tall, clear 4-qt. glass bowl. Spread half of whipped cream mixture over pie cubes. Drizzle with half each of chocolate fudge topping and caramel topping. Sprinkle with half of chopped pecans. Repeat layers.

3. Cover and chill at least 1 hour or up to 8 hours.

NOTE: For testing purposes only, Southern Living used Edwards Georgia Pecan Pie, Smucker's Chocolate Fudge Topping, and Smucker's Caramel Flavored Topping.

You ought to see the photo in the magazine.

Looks luscious.

Final item - Charlie, Ellie, Luke, Ann and I all gathered around the tomato plant in the very back and watched while Ellie, under Charlie's supervision, picked our first ripe tomato. Ellie had the honor of carrying the tomato, very carefully, back to the house. We all walked very slowly so she wouldn't drop it. Sorry there are no pictures to show.

Good Night.