05.29.07
Posted in Uncategorized
at 9:36 pm
Today was a lazy day for me. I spent the day planning my canning schedule. I plan to make homemade strawberry jam, peach jam, mixed berry jam, apple jelly, apple butter, applesauce and plenty more goodies. I have also already froze sweet potates, carrots, yellow squash, green beans, and creamed corn. I have also made some tomato sauce. Pickles are the next thing I have to put up for this winter.
So tonight I decide to make Beef Patties with Mushroom Gravy and Brown Sugared Carrots for supper today. Recipes follow.
Beef Patties with Mushroom Gravy :
1 and a 1/2 pounds groung sirloin or beef
2 1/2 teaspoons worchestershire sauce
2 tablespoons minced dry onions
2 teaspoons season all
1/2 teaspoon black pepper
1 can mushroons drained or 1 pound fresh mushrooms sliced
2 cups beef stock
3 tablespoons flour
Mix the first 5 ingredients in a large bowl. Shape into the size of patties you like. Preheat a heavy bottomed skillet ( I use a cast iron skillet for this dish). Add a little oil about 2 teaspoons. I prefer Olive Oil but whatever kind you prefer is just fine. Add the patties and brown for 7 minutes on each side. Remove the patties from the pan and keep warm. Drain the grease from the pan. Add the broth and scrape the pan add the flour and stir to break up all lumps. Allow to thicken slighty, then add the patties back to the pan and add the mushrooms. Continue to cook for another 10 minutes or until heated through.
Serve over buttered noodles or rice. Or you can serve it with mashed potatos and a veggie.
Brown Sugar Glazed Carrots:
1 pound carrots washed ,peeled and cut into rounds
1/2 stick butter
2 tablespoons Brown Sugar
Place carrots into a pot with enough water to cover. Boil till tender about 5 to 8 minutes. Drain the carrots. Melt the butter in the same pan you cooked the carrots in. When the butter is melted add the Brown Sugar and mix well. Pour over the carrots and mix till blended.
These are two very simple recipes. Tim truly enjoyed supper tonight.
See Ya’ll
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Posted in Southern Specialities
at 9:05 pm
I was feeling a little lazy the day I decided to try and make Pulled Pork as close as I could to my favorite BBQ restuarants sandwich. It comes really close so I hope you enjoy it.
BBQ Pulled Pork:
1 10 – 12 pound pork roast
1 large yellow onion peeled and quartered
1 cup water
1 cup apple cider vinegar
2/3 cups packed brown sugar
Place the onion in your slow cooker with the water, vinegar, and brown sugar. Stir to combine well. Place the pork roast in the crock pot. Cover. Cook on low for 10 to 12 hours.
After it is done cooking remove the the pork roast from the cooker and let cool slightly. Shred with 2 forks. After the roast is shredded add 1 to 1 1/2 cups of your favorite BBQ Sauce. Mix well. It will be dry but you want it this way that way everyone can add more if they want it on their sandwich.
Don’t forget the cole slaw for those who like it on their sandwich. Also serve it with potato salad and plenty of sweet tea.
See ya’ll
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Posted in chicken, soup
at 8:41 pm
Hey again! This is the second basic stock that I feel every good cook should know how to prepare. This Chicken Stock is very flavorful and simple to make. I use this stock when making rice,cooking vegetables, pot pies and for fantastic gravys. I really hope ya’ll enjoy this stock and that it makes your cooking more flavorful ans easier.
Chicken Stock:
2 cups water
1 whole hen 4 – 5 pounds
2 carrots washed
2 large yellow onion quartered
1 bulb garlic mashed and peeled
1 bunch celery with leaves washed and chopped
4 bay leaves
1 teaspoon white peppercorns
1/2 teaspoon salt
Preheat the oven for 15 minutes to 400 degrees. Put all of the ingredients into a dutch oven with 2 cups water. Roast for 1 1/2 hours. Remove from the oven. Add enough water to cover and cover the dutch oven tightly and simmer on low for 4 to 5 hours. Remove from the heat and let cool slightly. Skim the fat off the top. Strain. Disgard the vegetables but save the meat to be used later in a pot pie or in chicken salad. Refridgerate or freeze the stock if not using it immediately. These 2 stock recipes both make about 5 – 7 cups of stock.
Ya’ll come back really soon.
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