Large Potatoes, cut in half
Sliced Onion
Carrots
Garlic Salt
Onion Salt
Roast
(sorry about the lack of measurements.. this one is in my head.. i watched her make it for so long.. i just do it.. like with the beef stew)
1. Preheat oven to 325*
2. Place meat in roaster, stab with knife to allow juices to cook threw meat.
3. Fill with about half water (pot roast should be covered with water)
4. Cook for 4-5 hours, checking every hour or so, and flipping roast over.
Monday, February 23, 2009
Eggplant Casserole
1 lb. eggplant, peeled and diced
3 medium onions, chopped
1 egg, beaten
2 tea. salt
1 tea. Pepper
2 tbsp. butter
1 c. sour cream
1 c. grated cheese (your choice)
(for the cheese we always used american cheese from cutspring deli :P)
1. Preheat oven to 350F. Grease a 1 1/2-quart baking dish.
2. Combine eggplant and onion in a medium saucepan. Add water to a depth of 1/2-inch. Bring to a boil, reduce heat and simmer until eggplant is tender. Drain.
3. Combine egg and eggplant mixture in a large bowl. Add salt, pepper and butter and mix well.
4. Mix sour cream and cheese in a small bowl.
5. Spoon half the eggplant mixture into the dish. Add half the cheese mixture on top. Repeat layers. Bake 45 minutes.
3 medium onions, chopped
1 egg, beaten
2 tea. salt
1 tea. Pepper
2 tbsp. butter
1 c. sour cream
1 c. grated cheese (your choice)
(for the cheese we always used american cheese from cutspring deli :P)
1. Preheat oven to 350F. Grease a 1 1/2-quart baking dish.
2. Combine eggplant and onion in a medium saucepan. Add water to a depth of 1/2-inch. Bring to a boil, reduce heat and simmer until eggplant is tender. Drain.
3. Combine egg and eggplant mixture in a large bowl. Add salt, pepper and butter and mix well.
4. Mix sour cream and cheese in a small bowl.
5. Spoon half the eggplant mixture into the dish. Add half the cheese mixture on top. Repeat layers. Bake 45 minutes.
Sunday, February 22, 2009
Oma Thiele's Lady Fingers
(Oma Thiele, or Ethel, or if you were my brother you called her Grandma Apple because he couldn't pronounce Ethel, always made these the same night she made her pot roast with eggplant casserole, and broccoli and cheese and we would always sneak in the kitchen and steal the charms lolly pops out of her draw after wards too.. :P)
3 egg whites
1/3 c. powdered sugar
2 egg yolks
1/3 c. flour
1/8 tea. salt
1/2 tea. vanilla
Beat egg whites with hand or electric beater until stiff, but not dry. add powdered sugar gradually, while continuing to beat until mixture stands up in peaks. fold in egg yolks, which have been beaten until thick and lemon-colored. then fold in flour ad salt which have been sifted together. stir in vanilla. using a pastry bag with a plain hole tube, shape dough into strips 1" wide and 4 1/2" long on a cookie sheet covered with parchment paper. sprinkle powdered sugar. bake at 350. for 12 mins or until lightly browned. cool slightly then remove from paper. cool on cake rack. ( she served them with stewed strawberries yummm)
3 egg whites
1/3 c. powdered sugar
2 egg yolks
1/3 c. flour
1/8 tea. salt
1/2 tea. vanilla
Beat egg whites with hand or electric beater until stiff, but not dry. add powdered sugar gradually, while continuing to beat until mixture stands up in peaks. fold in egg yolks, which have been beaten until thick and lemon-colored. then fold in flour ad salt which have been sifted together. stir in vanilla. using a pastry bag with a plain hole tube, shape dough into strips 1" wide and 4 1/2" long on a cookie sheet covered with parchment paper. sprinkle powdered sugar. bake at 350. for 12 mins or until lightly browned. cool slightly then remove from paper. cool on cake rack. ( she served them with stewed strawberries yummm)
Oma Overfield's Strawberry Rhubarb Jam
(this is one of my alll time favorites!)
Ingredients:
4 cups rhubarb that has been thinly sliced
4 cups of fresh strawberries also sliced
4 tablespoons of lemon juice
1/2 teaspoon salt
10 cups of sugar
3 1/2 ounces (2 packages) of fruit pectin
In large pot combine all ingredients except the sugar. Cook over high heat until mixture comes to a full boil. Add sugar and keep stirring. Make sure sugar dissolves into mixture. Return to boil then boil for one minute. Don't forget to keep stirring to avoid sticking. Remove from the burner and skim off the foam with a spoon.
Spoon the hot jam into hot (preferably half-pint) canning jars. Leave 1/4 inch of space at the top. Wipe the jar rims and adjust the lids. Place the jars in a boiling-water canner for 5 minutes - remember that time begins when the water begins to boil. Remove the jars from canner and cool on racks.
Ingredients:
4 cups rhubarb that has been thinly sliced
4 cups of fresh strawberries also sliced
4 tablespoons of lemon juice
1/2 teaspoon salt
10 cups of sugar
3 1/2 ounces (2 packages) of fruit pectin
In large pot combine all ingredients except the sugar. Cook over high heat until mixture comes to a full boil. Add sugar and keep stirring. Make sure sugar dissolves into mixture. Return to boil then boil for one minute. Don't forget to keep stirring to avoid sticking. Remove from the burner and skim off the foam with a spoon.
Spoon the hot jam into hot (preferably half-pint) canning jars. Leave 1/4 inch of space at the top. Wipe the jar rims and adjust the lids. Place the jars in a boiling-water canner for 5 minutes - remember that time begins when the water begins to boil. Remove the jars from canner and cool on racks.
Meat Loaf
1 lb. chuck or round beef, ground
1 c. Italian bread crumbs
1 egg, beaten
1 c. milk
1/4 c. minced onion
4 tbsp. catchup
1 1/2 tea. salt
1/8 tea. pepper
1 tea. sugar
1 tbs. oregano
combine all ingredients except 3 tbs. catchup. pack in greased or oiled 7 1/2" x 2 1/2" loaf pan. Spread remaining catchup over top. bake at 350 for 1 1/4 hours. gravy can be made from pan juices. i add a can of tomato soup and half a can of water to the juices to make the gravy.
1 c. Italian bread crumbs
1 egg, beaten
1 c. milk
1/4 c. minced onion
4 tbsp. catchup
1 1/2 tea. salt
1/8 tea. pepper
1 tea. sugar
1 tbs. oregano
combine all ingredients except 3 tbs. catchup. pack in greased or oiled 7 1/2" x 2 1/2" loaf pan. Spread remaining catchup over top. bake at 350 for 1 1/4 hours. gravy can be made from pan juices. i add a can of tomato soup and half a can of water to the juices to make the gravy.
Banana Nut Bread
(copied as my grandmother wrote it)
Mix together:
1/4 c. soft shortening
3/4 cup sugar
Beat in thoroughly:
1 egg
Stir in:
2/3 cup mashed bananas (about 2)
Sift together:
2 cups flour
1/2 tsp. double-action baking powder
1/2 tsp. soda
1/4 tsp. salt
Stir into shortening-sugar mixture with 1/2 cup chopped nuts
Line a greased 5x10x3 inch bread pan with 2 thicknesses of plain paper; grease paper. pour in batter.
Bake about 1 hour in moderate oven (350 deg)
Mix together:
1/4 c. soft shortening
3/4 cup sugar
Beat in thoroughly:
1 egg
Stir in:
2/3 cup mashed bananas (about 2)
Sift together:
2 cups flour
1/2 tsp. double-action baking powder
1/2 tsp. soda
1/4 tsp. salt
Stir into shortening-sugar mixture with 1/2 cup chopped nuts
Line a greased 5x10x3 inch bread pan with 2 thicknesses of plain paper; grease paper. pour in batter.
Bake about 1 hour in moderate oven (350 deg)
No Bake Cookies
2 c. sugar
1/2 c. butter
1/2 c. coco
1/2 c. milk
1/2 c. peanut butter
3 c. oats
(vanilla optional)
mix butter, milk, sugar, and coco (or if your oma olin its coca :p) bring to boil and add oats and peanut butter (vanilla if you fancy some) drop onto wax paper, let cool (i put them in the fridge over night)
1/2 c. butter
1/2 c. coco
1/2 c. milk
1/2 c. peanut butter
3 c. oats
(vanilla optional)
mix butter, milk, sugar, and coco (or if your oma olin its coca :p) bring to boil and add oats and peanut butter (vanilla if you fancy some) drop onto wax paper, let cool (i put them in the fridge over night)
Pumpkin Bread
2 cups sugar
3 1/2 cups all purpose flour
3 tsp. cinnamon
1 tsp nutmeg
1 tsp ground ginger
1 tsp. all spice
1 cup vegetable oil
4 eggs
3/4 cup water
2 cups pumpkin mix
Preheat oven 350. Mix dry ingredients, add liquid ingredients, mix at low speed grease a flour baking tin. Bake 45 min. Let cool before serving.
3 1/2 cups all purpose flour
3 tsp. cinnamon
1 tsp nutmeg
1 tsp ground ginger
1 tsp. all spice
1 cup vegetable oil
4 eggs
3/4 cup water
2 cups pumpkin mix
Preheat oven 350. Mix dry ingredients, add liquid ingredients, mix at low speed grease a flour baking tin. Bake 45 min. Let cool before serving.
Glazed Baby Carrots
1 bag baby carrots
2 tablespoons butter
1/3 cup brown sugar, packed
1 cup water
dash salt
pepper, to taste (i use cyan)
In a medium saucepan, combine the baby carrots with remaining ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.
2 tablespoons butter
1/3 cup brown sugar, packed
1 cup water
dash salt
pepper, to taste (i use cyan)
In a medium saucepan, combine the baby carrots with remaining ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.
Saturday, February 7, 2009
Oma Overfield's Beef Stew
This is here to prove that Jackie's mom is delusional, she thinks that I won't do things for Jackie, which is ridiculous, so I hope everyone else likes the recipe, but it's sole purpose is to shut that mean bitch the fuck up. (and that's toned down from what I originally had written here)
Ingredients:
1 1/2 lb chuck beef
6 carrots (pealed and cut into 1/3 inch pieces)
7 red potatoes (cut into large chunks)
2 onions (or one large onion, cut in to large pieces)
4 stalks of celery (cut into large pieces)
2 beef bouillon cubes
6 cups of water
1 tbsp. salt
1 tbsp. pepper
1 tbsp. oregano
bisquick
Okay.. so like this one, is all in my head and I'm not really 100% sure on the measurements. I kind of eyeball it, but I add enough water to cover all the veggies, and the salt and pepper to taste, I also add cyan pepper, but I have a thing for spicy food.. the spices are really a personal preference sort of thing. anyways, you pan sear the beef first then add it to the big pot you are making the stew in, or you can make it in a crock pot. add all the ingredients and simmer/boil for, well I do it for at least 3 hours so everything is tender, but you really don't have to. when everything is cooked make the dumplings according to the directions on the bisquick box, add the mix to the stew, with stew on high boil, leave covered for ten mins, and another ten mins uncovered.. yeah.. that's all :)
Ingredients:
1 1/2 lb chuck beef
6 carrots (pealed and cut into 1/3 inch pieces)
7 red potatoes (cut into large chunks)
2 onions (or one large onion, cut in to large pieces)
4 stalks of celery (cut into large pieces)
2 beef bouillon cubes
6 cups of water
1 tbsp. salt
1 tbsp. pepper
1 tbsp. oregano
bisquick
Okay.. so like this one, is all in my head and I'm not really 100% sure on the measurements. I kind of eyeball it, but I add enough water to cover all the veggies, and the salt and pepper to taste, I also add cyan pepper, but I have a thing for spicy food.. the spices are really a personal preference sort of thing. anyways, you pan sear the beef first then add it to the big pot you are making the stew in, or you can make it in a crock pot. add all the ingredients and simmer/boil for, well I do it for at least 3 hours so everything is tender, but you really don't have to. when everything is cooked make the dumplings according to the directions on the bisquick box, add the mix to the stew, with stew on high boil, leave covered for ten mins, and another ten mins uncovered.. yeah.. that's all :)
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