My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, April 30, 2010

Feel Good Friday

How could you not be having a "Feel Good Friday"? It is the day before the Kentucky Derby, two week of parties and fun. Everyone should be posting on "Feel Good Friday".

Before we get started let me share the fact that I did find my "Hot Mess" Scratch and Sniff T-Shirt, and I'm working on the "Hot Mess Brownies" recipe I'll post next week. That alone has made me Feel Good this week. But there is more!

When I lived in Florida, several years ago, we always had a derby party and so did everyone else on the street. We never invited the neighbors or them us, we would simply get tired of our party and drift over to the different houses to see what was going on and they did the same. I have been known to miss the running of the derby altogether. No one ever drove after drinking too much, they stayed overnight, called a cab, or someone took them home. We were responsible drunks.

There was always so much food, Burgoo, Hot Browns, Country Ham and Biscuits, Beef Tenderloin with Henry Bain Sauce, Fresh Asparagus, Derby Pie. You were so busy eating you almost forgot to drink, except the Mint Juleps.

I know for a fact that if you could see me now, not only would you smile, you would burst out laughing. Good thing I live alone. Get a visual on this: Sitting at the computer, it's 7:30 a.m. Wearing my derby hat - wide brim black straw with a 6-8-inch red flower, I don't know what it is. I have on my new black sandals with 3-inch heels, that I can now walk in, and my long flannel night gown that has little puppy dogs all over it. Do you get the picture? My little Yorkies will not even come in the room with me and I hope the UPS cutie doesn't come to the door.

Well, I thought it was funny, but maybe it was just one of those "You had to be there." things.

Hope you've had a great week and don't forget to watch the Derby and have a Mint Julep.

Thanks for asking, Betty is doing lots better. I told you Chicken Soup and a few prayers will cure anything. She is so cute, she is amazed that "everyone in the world" knows she has been sick.

Visit me during the week, or I'll see you next "Feel Good Friday".

Thursday, April 29, 2010

Bibb Lettuce with Benedictine Dressing

It is said by gourmets that Bibb lettuce is the finest in the world, with crisp, deep green leaves that cluster like rose petals. John B. Bibb, born in 1789 in Prince Edward County, Virginia, moved with this family to Russellville, Kentucky, as a young boy. Jack moved to Frankfort in 1845 and built Gray Gables at the corner of Wapping Street and Watson Court. He was not interest in the social life of the city or in a career in public life. Instead he embarked on adventures in his lovely garden that rolled down to the Kentucky River. There he evolved the salad head that bears his name. In his eighties he began giving lettuce plants and seed to friends and neighbors. Otherwise it might have been lost. Bibb lettuce is now available throughout the world.

This may not be an old traditional Kentucky Derby salad, but it sure has all the requirements. By the first Saturday in May Bibb lettuce is fresh and growing in every ones garden and therefore is normally found in your Derby salads. Of course we know what Benedictine Spread is, and the dressing for this salad is just a modern version of Benedictine Spread.

It is way to early for home grown tomatoes in May, in Kentucky, I suggest grape or cherry tomatoes for garnish.

Bibb Lettuce with Benedictine Dressing
6 servings
print recipe

1 small English cucumber
1/2 medium white or yellow onion
1/4 cup parsley, chopped
1/4 cup oil oil
1/2 cup cream cheese softened
1/2 cup sour cream
1/4 cup good mayonnaise
1/4 cup cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
2-3 heads of Bibb lettuce
Tomato wedges, cherry or grape tomatoes and toasted pecans for garnish

Grate the cucumber (skin and all) and the onion by hand or with a food processor. Place the grated vegetable in the center of a clean dish towel, draw up ends and squeeze out all of the excess moisture. You should be able to extract at least a half cup of liquid, maybe not, and discard.

Make the dressing in a blender by first pureeing the parsley and olive oil until smooth. Add the remaining ingredients, except the lettuce, and blend well.

Arrange cleaned dry lettuce leaves on a large platter and drizzle with the dressing. The salad may be garnished with tomato wedges and toasted pecans if desired. These may also be arranged on individual chilled salad plates.

Wednesday, April 28, 2010

Liverwurst Pate

I haven't made this in a long time, but I haven't had a cocktail party in a long time. This is just nice if you know people are stopping buy for a drink or even for a glass of sweet tea. Something to munch on is always right.

Liverwurst Pate
8-10 servings if other hors d'oeuvres are provided
print recipe

1 (8-ounce) package liverwurst sausage (Braunschweiger)
4 tablespoons butter, softened
6 slices bacon, cooked crisp and crumbled
2 tablespoons minced green onions including some of the green top
1 tablespoon sherry

Mash liverwurst with fork. Blend with soft butter until. Add bacon, onion, and sherry; blend well until smooth. Pack into pottery container from which you plan to serve the spread and chill thoroughly. Serve with rye rounds.

COOK'S NOTE: This can all be done in the food processor. I have had this recipe so long I don't think they had food processors. Don't over process after adding bacon and green onions.

Jamaican Rum Balls

I have no idea why I call these rum balls because you can make them with bourbon, rum, fruit juice, or whatever. I don't even know if they are a candy or a cookie.

These make great gifts when they're packaged like fine candy. Most cake decorating stores stock a variety of frilly bonbon cups and decorative candy boxes for you to use.

This recipe will make about 5 dozen, depending on the size, and will keep at least a month in the refrigerate, so I'm told. This doesn't happen at my house. If using fruit juice use them within a week. Choose a fruit juice that will go well with the chocolate, peach, orange, or pineapple.

Jamaican Rum Balls
about 5 dozen
print recipe

DO NOT preheat the oven - these don't require baking

4 cups finely crushed vanilla wafers (a 12-ounce box is about 2 1/2 cups crushed - measure after crushing)
1 cup chopped nuts (measure after chopping - use pecans, English walnuts, black walnuts, macadamia nuts, cashews, whatever you like)
1/2 cup Karo syrup (the clear white kind)
1/2 cup really good rum, bourbon or whatever
2 tablespoons Ghirardelli's sweet cocoa with ground chocolate, or any sweet dry chocolate
1 tablespoon strong coffee (brewed - liquid)

Dry cocoa
Powdered (confectioners' sugar)
Chocolate sprinkles

Crush the vanilla wafers in a food processor, or put them in a plastic bag and crush with a rolling pin. Measure them and put them into a mixing bowl.

Chop the nuts finely with a food processor, or with your knife. Measure and add those to the bowl.

Mix in the Karo syrup, rum (or substitute), sweet dry cocoa, and strong coffee. Stir until thoroughly blended.

Rub your hands with powdered sugar. Make small balls, large enough to fit into a paper bonbon cup. Dip the balls in the cocoa, or powdered sugar, or chocolate sprinkles to coat them. Do some of each and arrange on a plate, very pretty. You might want to dip some of these in melted chocolate.

Refrigerate these until you serve them.

Tuesday, April 27, 2010

Slow-Cooker BBQ Pork

There must be hundreds of Slow-Cooker BBQ Pork recipes out there, but I like this one because it really is easy, excellent big flavor, and can be made ahead. I have a recipe that I use in the winter that cooks for 7 hours in the oven and has to be basted every 30 minutes. I only make that when the snow is so deep I can't get out the door. I don't mind the slow-cooker on for 7 hours but I don't want the oven on that long in the spring and summer.

Slow-Cooker BBQ Pork
approx. 6 servings
print recipe

1 (3-4 pound) pork shoulder roast
1 (18-ounce) bottle barbecue sauce, I like Sticky Fingers Memphis Original
1 (12-ounce) can cola soft drink, Dr. Pepper is a good choice

Place pork roast in a 6 quart slow-cooker; pour barbecue sauce and cola over the roast. Cover and cook on HIGH 6 to 7 hours or until meat is tender and shreds easily

To reduce fat, prepare a day ahead. Cool the barbecue, and refrigerate overnight. Remove and discard any solidified fat before reheating.

Serve on buns, with slaw or over hot toasted cornbread.

This may be cooked in a heavy Dutch oven covered with 2 layers of foil and the lid. Bake tightly covered, at 325 degrees for 3 1/2 hours, or until tender.

Memphis Style Coleslaw

This recipe is flat out of Southern Living, but is one of the best coleslaw recipes I have. Perfect for that BBQ Sandwich. This makes a lot, but I cut the recipe in half the other night and it was great.

Memphis-Style Coleslaw
12 servings
print recipe

2 cups mayonnaise
1/4 cup sugar
1/4 cup Dijon mustard
1/4 cup cider vinegar
1 1/2 to 2 tablespoons celery seeds, do not omit this
1 teaspoon salt
1/ teaspoon pepper
1 medium cabbage, shredded
2 large carrots, grated
1 green bell pepper, diced
2 tablespoons grated onion

Stir together the first 7 ingredients in a large bowl; add cabbage and remaining ingredients, tossing gently. Cover and chill 2 to 3 hours; serve with slotted spoon.

Monday, April 26, 2010

Kentucky Wines

And you thought I would forget about the wine for your Kentucky Derby Party, never. Kentucky may be best known for bourbon, but there is a prospering wine industry in Kentucky that is just as unique to our culture as the Kentucky Derby.

Home to the first commercial vineyard in the U.S. Kentucky once produced more than half of the nations grapes.

There are more than 50 vineyards and winery's in Kentucky. Most would love for you to stop by for a tour and a sample. Google, Kentucky Wines and plan your tasting day.

I have certainly not visited all of the vineyards but a few of my favorites are:

Broad Run Vineyards and Winery - Louisville, Kentucky
Chrisman Mills Vineyards and Winery - Nicholasville, Kentucky
Equus Run Vineyards and Winery - Midway, Kentucky
Seven Wells Vineyard and Winery - California, Kentucky
Talon Winery and Vineyard - Lexington, Kentucky

If you are not sure about wines for your party ask your favorite liquor store person to help. They should be trained to make suggestions, but for your derby party ask for a Kentucky wine, you ask for Kentucky bourbon don't you?

Do your liquor and wine shopping early before the crowds arrive and the selection is limited. Have a wonderful party.

Bourbon Sun-Dried Cherry Tart

What a wonderful grown-up dessert this is. This recipe was adapted from one of my favorite cookbooks, From The Earth To The Table written by Chef John Ash, Santa Rosa, Ca. I'll give you more background on him and the book later in another post. Just a wonderful person and fine chef.

I'm not sure if I've mentioned this before or not, so I'll mention it again. In my opinion there is only one Kentucky bourbon, Old Pogue . If you live too far out of the Ky. area it will not be available so choose Woodford Reserve, Marker's Mark or any other fine Kentucky bourbon.

Don't be intimated by the long directions. It is very easy and simple. Use any dried fruit you like, such as pears, apricots or golden raisins. I have mixed fruits.

Bourbon Sun-Dried Cherry Tart
serves 12
print recipe

2 cups coarsely chopped dried cherries, or apricots, pears, golden raisins, etc.
3/4 cup Old Pogue, or any good Kentucky bourbon

1/2 cup Old Pogue bourbon
3 tablespoons sugar
One 3-inch strip orange zest

3/4 cup all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/2 cup (1 stick) plus 2 tablespoons unsalted butter at room temperature
1/2 cup plus 2 tablespoons sugar
1 large egg yolk
1/2 teaspoon almond extract
2 cups finely ground almonds (do this in a food processor with the metal blade)

To make the filling: In a small saucepan, simmer the cherries and the Old Pogue until the bourbon is absorbed and the cherries are soft. Remove from the heat and cool.

To make the glaze: In a small saucepan, combine the whiskey, sugar, and orange zest. Bring to a boil and reduce by half. Remove the orange zest.

To make the crust: In a medium bowl, sift together the flour, cocoa powder, cinnamon,and baking powder. In another medium bowl, cream the butter and sugar together, then add the egg yolk and almond extract and mix well. Mix in the flour mixture and then the almonds.

Preheat the oven to 350 degrees F. Divide the dough in half. Press half the dough onto the bottom and one-third the way up the sides of a 10-inch springform pan. Divide the remaining dough into 8 pieces and roll into 10-inch-long ropes for us on top of the tart. Pour the filling into the tart shell and arrange the ropes of dough in a lattice design on top of the tart.

Place the tart on a baking sheet and bake for 30 minutes or until the edges start to brown and the dough is set. Cool the tart on a wire rack for 5 to 10 minutes. Paint the entire top of the tart evenly with glaze. Gently run a knife around the edges to loosen and remove the sides of the springform pan. Serve warm or at room temperature.

Sunday, April 25, 2010

Kentucky Burgoo

Of all the men famed for skill in the art of burgoo making, the greatest, perhaps, was Gus Jaubert, who once, in 1895, provided thirty thousand gallons of the delection for more than two hundred thousand members of the Grand Army of the Republic at Louisville. Jaubert was known as "the Burgoo King", and when he died in 1920 his title and one of his huge kettles were inherited by J.T. Looney. It was for Mr. Looney that Colonel E. R. Bradley named the chestnut colt, Burgoo King, which won the 1932 Kentucky Derby.

When you start to make your first batch of Kentucky Burgoo there are a couple of things to be grateful for. First you don't have to go out and shoot your wild turkey, rabbits, squirrels and coon to make this. Originally that would have been the meats used in burgoo. Second you don't have to make this all in one day, or cook it outside over glowing oak and hickory wood for 24-36 hours. We have come a long way baby. But most important you can make it a month ahead of the party and freeze it.

Please don't stand there and measure all the vegetable, if it looks about right put it in. It's a stew, plain and simple.

Kentucky Burgoo
10 servings
print recipe

3 tablespoons vegetable oil
2 pounds beef shank trimmed of excess fat
2 pounds lamb shoulder, trimmed of excess fat
1 (3-4-pound) chicken or hen cut into 1/8's
Emeril's Essence
Salt, Pepper, and garlic powder (House Seasoning)
2 medium onions, quartered plus 2 cups chopped onion
4 whole cloves of garlic, peeled and crushed, plus 2 tablespoons minced garlic
1 medium fresh hot red pepper, quartered
3 bay leaves
3 quarts of water

6 slices of bacon, diced
2 cups medium diced carrots
1 cup medium diced green bell peppers
2 cups canned peeled, seeded and chopped tomatoes
1 pound Idaho potatoes, peeled and diced
2 cups fresh lima beans
1/4 cup Worcestershire sauce
2 tablespoons light brown sugar
2 cups fresh corn kernels
1/2 cup finely chopped fresh parsley leaves

Cheesy Garlic Grits Casserole,recipe later

Emeril doesn't, I do, season all the meat with salt, pepper, garlic, powder (House Seasoning)and Essence, cover and refrigerate overnight.

In a large heavy pot heat the oil over medium-high heat. Season the meat with Essence, salt and pepper. This is only if you didn't do the overnight thing. Add in batches to the pot, searing on all sides. Add the quartered onion, whole garlic, red pepper, and bay leaves, and enough water to cover. Bring to a boil. Reduce heat and simmer uncovered, skimming to remove any scum that forms on the surface, until the meat is tender and the chicken is falling off the bones, about 2 hours.

Strain, reserving the broth. When the meats and chicken are cool enough to handle, remove the skin and bones and discard. Chop the meat. This is a good place to stop if you want to finish tomorrow. Return chopped meat to broth and refrigerate, or

Return the clean pot to the heat and cook the bacon over medium-high heat until the fat is rendered and crisp. Remove with a slotted spoon. To the fat in the pan, add the chopped onions, carrots and bell peppers, and cook stirring until soft, 4 minutes. Add the chopped garlic, and cook, stirring for 30 seconds. Add the tomatoes and cook, stirring, for 2 minutes. Add the potatoes, lima beans, Worcestershire and sugar, and enough reserved broth to cover. Bring to a boil. Reduce the heat and simmer, stirring often, until thick and the potatoes are tender, 30 minutes to 1 hour. Add the corn and cooked meat and chicken and simmer, stirring occasionally, for 20 to 30 minutes. Add the bacon and parsley and stir.

When cool you can refrigerate or freeze. If planning on using in the next few days just refrigerate and let those flavors mingle.

Remove from the heat and serve with Cheesy Garlic Grits casserole and hot biscuits or corn bread or both.

Cheesy Garlic Grits Casserole

These are the grits that go with your Kentucky Burgoo. To be honest these grits go with anything, from breakfast right through supper.

This is an Emeril Lagasse recipe from New Orleans Cooking. I swear I have not changed one thing.

Cheesy Garlic Grits Casserole
serves 6
print recipe

6 tablespoons unsalted butter
3 3/4 cups water
1 teaspoon salt
1 cup old fashioned or quick cooking grits (not instant)
3/4 cup heavy cream
1 cup grated cheddar cheese
3 tablespoons mashed roasted garlic puree
2 large eggs beaten
3/4 teaspoon paprika

Preheat the oven to 350 degrees F.

Grease a 2-quart souffle dish with 2 tablespoons of the butter and set aside.

In a medium saucepan, bring the water and salt to a boil. Stirring, add the grits and return to a boil. Reduce the heat to medium-low and simmer, stirring, occasionally, until the grits are thick, smooth and creamy, 15 to 20 minutes. Add the cream and cook until well incorporated, about 3 minutes. Remove from the heat and stir in the remaining ingredients. Pour into the prepared casserole and bake for 40 minutes.

Remove from the oven and serve hot.

Saturday, April 24, 2010

The Mayonnaise Jar

I know that today is Saints and Scriptures Sunday and this is not about a Saint and not a direct quote from the Scriptures, but it is certainly a great Christain way to live your life.

You may have already read this, or someone sent it to you in an e-mail and you deleted it, this is your second chance. A friend sent this to me last week and I just loved it and thought you might also. Life really is simple if we just remember The Mayonnaise Jar.

When things in your life seem almost too much to handle,when 24 hours in a day is not enough; remember the mayonnaise jar and 2 cups of coffee.

A professor stood before his philosophy class and had some items in front of him.

When the class began, wordlessly, he picked up a very large and empty mayonnaise jar and starts to fill it with golf balls.

He then asked the students if the jar was full. They agreed it was.

The professor then picked up a box of pebbles and poured it into the jar. He shook the jar lightly. The pebbles rolled into the open areas between the golf balls. He then asked the students again if the jar was full. They again agreed it was.

The professor next picked up a box of sand and poured it into the jar. Of course, the sand filled up everything else. He asked once more if the jar was full. The students responded with an unanimous 'yes'.

The professor then produced two cups of coffee from under the table and poured the entire contents into the jar, effectively filling the empty space between the sand. The students laughed.
'Now', said the professor, as the laughter subsided, I want you to recognize that this jar represents your life.

The golf balls are the important things - God, family, children, health, friends, and favorite passions. Things that if everything else was lost and only they remained, your life would still be full.

The pebbles are the things that matter, like your job, house and car.

The sand is everything else -- the small stuff.

'If you put the sand into the jar first', he continued, 'there is no room for the pebbles or the golf balls. The same goes for life.

If you spend all your time and energy on the small stuff, you will never have room for the things that are important to you.

So...Pay attention to the things that are critical to your happiness. Play with your children. Take time to get medical checkups. Take your partner out to dinner.

There will always be time to clean the house and fix the dripping tap.

Take care of the golf balls first -- The things that really matter.

Set your priorities. The rest is just sand.

One student raised her hand and inquired what the coffee represented. The professor smiled. 'I'm glad you asked'.

It just goes to show you that no matter how full your life may seem, there's always room for a couple of cups of coffee with a friend.

You might want to share this with other "Golf Balls". I just did....

Bright's Inn Hoe Cakes

You need a little history with this wonderful little morsels of joy. Hoe cakes date back to the pioneer days. This recipe is from Bright's Inn, built in 1815 by Captain John Bright. Located a little over a mile from Stanford, Kentucky, in Lincoln County on the Wilderness Road. Bright's Inn was a stage coach stop where weary travelers could find rest and excellent food. A meal was 25 cents, with whiskey free. The likes of Isaac Shelby, George Rogers Clark, and Henry Clay were among the many guests of the inn.

Hoe cakes, cooked over hot coals in the fireplace, were one of the specialties of Bright's Inn. They are wonderful with roast beef or turkey and gravy. My personal favorite is to serve them with a big pot of bean soup.

Since we are talking about Derby Parties we are going to make them a little bit small to use as a base for your Derby Spread. Form them into 1-inch balls instead of the normal 2-inch balls.

Bright's Inn Hoe Cakes
yield- depends on the size
print recipe

2 cups coarse-ground (grist) cornmeal
3/4 cup cold water

Mix meal and water and let stand until water is absorbed. Thin with enough milk for easy handing. Form into 2-inch balls,1-inch is using for appetizers, in hand, flatten with fingers to a thickness of about 1/4-inch, and bake in a little grease (bacon grease is good) on a hot griddle until brown on both sides. Serve with butter or gravy or Derby Spread.

Friday, April 23, 2010

Pico De Gallo - Mexican Salsa

Dragging this out of the archives because it is perfect to serve with your Southwestern Brunch Sandwich.

I got the inspiration for this from a recipe on, however I have changed it to my liking. First of all their recipe was for 4 servings. I'm not going to get up in the middle of dinner to make another batch, so make enough to start with. It saves beautifully.

I know it sounds like a lot of dicing and chopping here but not really, and I have one of those Vidalia Onion Choppers that works wonderful for this.

This is normally served with Mexican food, but this is heavenly on top of a big bowl of soup beans or bean soup.

Pico De Gallo - Mexican Salsa
8 servings or so
Printer Friendly Version

2 medium tomatoes, diced
1 1/2 cups of onion, finely chopped, white or red
1 to 2 fresh jalapeno peppers, seeded or not, and chopped (more if you like the heat)
Juice from 1 lime
1/4 cup fresh cilantro, finely chopped (I usually use more)
3 green onion, finely chopped
1 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper

In a large mixing bowl, combine tomato, onion, jalapeno pepper (to taste) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for at least 30 minutes.

Cook"s Note: A cup of fresh corn cut from the cob does this no harm either.

Southwestern Brunch Sandwich

I have absolutely overwhelmed myself with all these Derby Party recipes. I can only imagine how you must feel. Let's take a break and have something fun for breakfast/brunch tomorrow .

Southwestern Brunch Sandwich
4 servings
print recipe

4 1-inch-thick slices of French bread or Texas Toast, sprinkled with Pepper Jack cheese. Bake at 350 degrees F. until cheese melts. Top with cooked bacon, as much as you like; 4 hard cooked eggs sliced, and 1 cup of Mock Hollandaise sauce (recipe below). Bake at 350 degrees F. 5 to 8 minutes, or until lightly browned.

Mock Hollandaise Sauce
Makes 1 cup

1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon prepared mustard

Combine all ingredients in a small saucepan. Cook and stir until heated through. DO NOT boil.
This is also great served over vegetables.

Feel Good Friday

I really wish I felt better on Feel Good Friday. My wonderful friend Betty has pneumonia and fluid on the ear, Betty is 85 and so involved in everything, and every ones business, did I just say that. It really is hard to see her so sick. I took her a pot of Chicken Soup and some Mini-Cornbread Muffins this morning, because chicken soup cures everything, right.

I really don't know why I'm so sad for her, because while I was there three other friends came by with, Chicken Salad, Chocolate Cake and a Baked Ham. Maybe I'm not feeling bad for Betty, I'm feeling sorry for myself. Nobody brings me anything.

To be honest I think someone forgot to tell Betty is was really sick. She is smiling her usual sweet smile and hugging and thanking everyone. I think I'll cheer myself up by making Betty's Pecan Pie and taking it to her tomorrow, but I'm keeping a piece for myself. Now I'm really "Feeling Good".

Have a wonderful week see you next Friday. Keep Betty in your prayers please.

Thursday, April 22, 2010

Ground Beef and Noodle Casserole

Are you one of those really organized people that plans meals ahead and freezes them? This is perfect for you. This is very kid friendly also. Freeze assembled, unbaked casserole up to 1 month. Thaw in refrigerator overnight. Bake as directed.

Ground Beef and Noodle Casserole
6 servings
print recipe

1 pound ground round
1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano
1 (10-ounce) can diced tomatoes and green chiles
1 (6-ounce can tomato paste
1 teaspoon salt
1/2 teaspoon dried Italian seasoning
1/4 teaspoon pepper
3 cups uncooked medium-size egg noodles
5 green onion, chopped
1 (8-ounce container sour cream
1 (3-ounce) package cream cheese, softened
1 cup (4-ounces) shredded sharp Cheddar cheese
1 cup (4-ounces) shredded Parmesan cheese
1 cup (4-ounces) shredded mozzarella cheese

1. Cook ground round in a large skillet over medium heat, stirring often, 8 minutes or until meat crumbles and is no longer pink. Stir in diced tomatoes with basil and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Remove from heat.

2. Preheat oven to 350 degrees F. Cook noodles in boiling water according to package directions; drain. Stir together hot cooked noodles, chopped green onions, sour cream, and cream cheese until blended.

3. Spoon noodle mixture into a lightly greased 13 x 9-inch baking dish. Top with beef mixture; sprinkle with shredded cheeses in the order listed.

4. Bake, covered at 350 degrees F for 35 minutes. Uncover and bake 5 more minutes. Let stand 15 minutes before serving.

Wednesday, April 21, 2010

Asparagus and Artichoke Heart Salad Rivermont

I had not made this salad in forever, until last week. I think it may have come from an old Southern Living magazine or Gourmet, I'm not sure. Perfect salad for winter or early spring when the aspargus is young and tender. The recipe uses canned asparagus, but I have made it plenty of times with roasted fresh asparagus.

If you don't make the salad, at least make the dressing. It is to die for. Half the salad recipe if you need to, but make all the dressing.

Asparagus and Artichoke Heart Salad Rivermont
8 servings
print recipe

Chill 2 (1-pound) cans artichoke hearts and 2 (1-pound) cans white or green asparagus spears; drain thoroughly. Prepare lettuce cups (one for each person); chill thoroughly. When ready to serve, arrange asparagus and halved artichoke hearts in lettuce cups,, garnish with pimento strips and serve the Rivermont Dressing seperately or spooned over salads.

Rivermont Dressing
(may be prepared ahead)

1 (1-ounce) can anchovy filets, undrained
2 teaspoons prepared yellow mustard
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
7 tablespoons extra-virgin olive oil
7 tablespoons tarragon vinegar
6 green onions including tops, finely chopped

Mash anchovies thoroughly in a small bowl or processor. Gradually blend in the seasonings, then oil. Pour into jar with tight fitting cap (Mason jar); add vinegar and onions; shake well. Refrigerate until ready to use. Dressing maybe made ahead of time; it does not separate upon standing.

Classic Chess Pie

Chess Pie always reminds me of growing up. My Mom and Mamaw always made Chess Pie, for any occasion. Of course one pie was never enough, you had to have a choice, so there might be three different pies. I just love the simple goodness of Chess Pie. served plain or with a little whipped cream. This is very Southern and most appropriate for your Derby Party

Classic Chess Pie
8 servings
print recipe

1/2 (15-ounce) package refrigerated pie crust, homemade is allowed
2 cups sugar
1/2 cup butter, melted
1/4 cup milk
2 tablespoons cornmeal
1 tablespoon all-purpose flour
1 tablespoon white vinegar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
4 large eggs, lightly beaten

Preheat oven to 425 degrees F. Fie piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Line piecrust with aluminum foil, and fill with pie weights or dried beans.

Bake at 425 degrees F for 4-5 minutes. Remove weight and foil; bake 2 more minutes or until golden. Cool completely.

Reduce oven temperature to 350 degrees F. Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour filling into prebaked crust.

Bake at 350 degrees F. for 50-55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack.

Tuesday, April 20, 2010

Chocolate Bourbon Fudge

There is no season for chocolate fudge. Everyday is a good day when it includes a piece of this fudge.

Chocolate Bourbon Fudge
About 24 pieces
print recipe

1 12-ounce package semi-sweet chocolate morsels
1 14-ounce can sweetened condensed milk
1/4 cup good Kentucky bourbon
1/2 cup chopped toasted walnuts (pecans may be used)

Place morsels in a microwave sale bowl. Add condensed milk. Cover loosely and microwave on high for 1 minute and 30. Stopping to stir after each 30 seconds. Mix with spatula. If not completely melted return for another 30 seconds. Remove and stir well. Add bourbon and stir again until all ingredients are mixed and chocolate is melted.

Stir in toasted walnuts and spread into an 8 x8-inch pan. Cover with plastic wrap and refrigerate until firm.

Monday, April 19, 2010

Country Fried Potatoes and Onions

Am I the only person in the world that didn't know what I'm getting ready to share with you? Did you know: If you peel and slice your potatoes and bring them to a boil in water and cook exactly 4 minutes; drain and spread them out on a plate to cool a little before frying that you will have the best fried potatoes in the world?

After I season them with House Seasoning and a good sprinkle of Emeril's Original Seasoning. I fry mine in about 2 tablespoon vegetable oil with a little bacon grease if I have it, until they are nice and brown on one side, shake the skillet once in a while; turn them and then add your onions, and brown on that side. They will be crispy on the outside and nice and soft on the inside.

These are perfect to serve with your Country Ham With Redeye Gravy. also.

You don't need a printed recipe for this.

Country Ham With Redeye Gravy

How many recipes have you seen for this? I saw one that had milk in the gravy, can you imagine. A true Southerner will tell you coffee has to be in the gravy, not decaffeinated coffee either, the real stuff, strong.

Pour some of the gravy over the ham slice on the plate and take one of those biscuits you just learned how to make and sop it up. If you are making this for breakfast you have to have fluffy scrambled eggs and sliced tomatoes. This honey, is comfort food.

Country Ham With Redeye Gravy
6 servings
print recipe

2 cups hot strong brewed coffee
1/4 cup firmly packed brown sugar
2 (12-ounce) slices boneless country ham

Stir together coffee and sugar, let the mixture cool.

Cook ham in a large cast-iron skillet over medium heat 5 to 7 minutes on each side or until browned. Remove ham, and keep warm reserving drippings in skillet

Add coffee mixture to skillet, stirring to loosen particles from bottom, bring to a boil. Boil, stirring occasionally, until reduced by half. (about 15 minutes). Serve with Ham.

Sunday, April 18, 2010

Betty Rose's Pecan Pie

Everyone in the world should know Betty or have a friend like her. I have known her since I had a memory, a very long time. She basically runs our church. She plays the piano every Sunday, selects the music for the services, serves as a deacon, is in charge of the Bereavement Committee (Funeral Food), and things I don't even know about. Our minister Scott, jokingly says, "Most ministers answer to God, he answers to Betty." Did I mention that Betty is over 85 years old, that's all she will say.

This was not a recipe that was easy to get. I had to promise not to miss Sunday School, church, Bible Study or CWF meetings, and of course I have to be on the Funeral Food committee. I hope you all appreciate what I had to do to be able to share this fabulous recipe with you.

A Pecan Pie is an appropriate dessert for any meal or party in the South, Christmas, Thanksgiving, Kentucky Derby and most importantly, my birthday.

As Betty says, "This makes a nice full pie" .

Betty Rose's Pecan Pie
8 servings
print recipe

1 1/2 cups white sugar
2/3 cup white Karo Syrup
1/4 stick butter, melted
4 eggs beaten
1 teaspoon vanilla
1 1/2 cups pecans
1 9-inch pie shell (I will never tell if it's not homemade)

Bake for 1 hour at 325 degrees F. Let cool completely before slicing.

Betty is not much on instructions, but it's pretty simple. Mix all the stuff together and pour it in the pie shell.

The Reality of Eternal Life

Yes, it is Saints and Scriptures Sunday again. I love it. Ever so often I receive a message from Friar Jack's E-spirations, that I always enjoy. Since we had talked about this in Bible Study a couple of weeks ago I thought I would share part of his message.

We just celebrated the greatest feast of our faith- the Resurrection of Jesus on Easter Sunday - without the Resurrection there would be no Christianity. Jesus would be remembered as a wonderful man, even a prophet. But it is the Resurrection that is the ultimate proof that he is the Son of God. That makes his teachings and actions - and the Gospels themselves - truly divine revelation. He was, and is, indeed the "way, the truth and the life".

"He who believes in me will live forever" (John 11:25). You and I know in our hearts that we never believe in eternal life more than when someone dies. We know we will be together again some day. Heaven simply means complete and total union with the God. And we know enough about God from what Jesus told us to be able to reflect on eternal life.

Have a Blessed week and I'll see you next Sunday.

Saturday, April 17, 2010

Beef Tenderloin

I can never remember going to or having a Kentucky Derby party without having Beef Tenderloin with Henry Bain Sauce (sauce recipe coming right up)..

There is only one time of the year that is right to buy beef tenderloin, when they are on sale. Even then you may have to stop on the way home for a drink just to settle your nerves. Trust me they are worth every penny.

The tenderloin is the ultimate piece of beef, and the easiest to prepare. The only thing you can do to destroy it is to over cook. If you like your beef medium-well you should have bought a sirloin tip roast.

Beef Tenderloin
10-12 Servings
Printer Version

To prepare: Rub (not pat)a 4-5 pound beef tenderloin with House Seasoning (Recipe follows) and an extra rub with coarse ground black pepper. Let stand at room temperature for 1 hour. How hard was that!

Preheat oven to 425 degrees F.

Place the tenderloin in a 13 x 9-inch glass baking dish. Roast for 45 to 50 minutes, depending on the doneness you like.

Using a meat thermometer, 125 degrees is rare' 135 degrees is medium rare; and 140 is medium. If you don't use a meat thermometer I guarantee you will over cook it. You will have some carryover cooking. Remove from the oven and allow to rest 15 minutes before slicing.

Serve with Henry Bain's Sauce (coming right up)

House Seasoning
1 cup Kosher salt
1/4 cup coarse ground black pepper
1/4 cup garlic powder

Mix together and place in container with shaker top. Use on anything that requires salt and pepper.

Kentucky Derby Dinner Menu from 1907

I thought you might enjoy seeing what a traditional Kentucky Derby Dinner might have been years ago. Somethings change, but somethings don't. Tradition is very important at Derby Time.

No, I wasn't there. This information and menu was taken from my beloved Kentucky Hospitality Cook Book, published in 1976. Kentucky's haute cuisine reached its height in the elegant banquets and Derby entertainments of the Bluegrass and other areas. A balance was struck between the folk foods of the Shaker's and the haute cuisine. The result might be something like this:

Mint Juleps
Beaten Biscuits with Derby Spread
Polk Sallet with Fried Salt Pork
Real Turtle Soup
Country Ham Stuffed with Wild Greens
Onions Viennese, Old South Asparagus, Marinated Carrots
Granny's Corn Relish
Spoon Bread
Cranberry Ice
Pralines, Anis Cookies, Marguerites
Coffee, Maxwell Place Spiced Tea

Any number of other suitable menu combinations drawing on old and new, Kentucky and foreign recipes, are possible.

Honey, our hats will change from Derby to Derby but our traditional foods will be around for another 200 years.

Beaten Biscuits via Food Processor

You can not wait until the last minute to do everything for your Derby party. I will be giving you the make ahead things first, to ease some of the pressure.

If you have ever made beaten biscuits, let me ask you, how much fun was that standing there with your rolling pin beating the devil out of that dough for 30 minutes. I didn't think so.

You might not even know what a Beaten Biscuit is! They are these little 1-1/2-inch flaky things that look like a biscuit and taste like a soda cracker, sort of. No, I've never had one that I thought was good, but they are traditional in the South so you have to have them. No Derby Party would be complete without Beaten Biscuits and Country Ham, or Derby Spread.

Please remember when a recipes calls for ice water, it means water with actual ice in it, not the ice water in the door of your refrigerator. This contributes to the flakiness of this pastry, like biscuits.

These flaky little biscuits split naturally to form a perfect pocket for your filling of choice. Store them in a cookie tin for up to 3 weeks. Do not refrigerate.

Beaten Biscuits via Food Processor
Yield about 28 biscuits
print recipe

2 cups all-purpose flour
1 teaspoon salt
1/2 cup cold butter, cut into pieces
1/3 cup ice water

Process flour and salt in a food processor 5 seconds: add butter, and process 10 seconds or until mixture is crumbly.

Pour water through food chute with processor running; process until mixture forms a ball. Turn dough onto a lightly floured surface. Roll dough into a 18-inch rectangle. Fold dough in half length-wise, lightly roll with rolling pin, one time; cut with a 1-inch biscuit cutter. Place on an ungreased cookie sheet. Prick top of each biscuit 3 times with a fork. Bake at 400 degrees F. for 20 minutes or until lightly browned.

That didn't take 30 minutes and your arm will not be killing you tomorrow.

Friday, April 16, 2010

Spicy Onion Turkey Legs

Turkey legs are a most over looked item at the grocery. Economical, easy to prepare and Oh so tasty. This is from the Texas Hometown Cookbook that my brother, Larry, brought me from a recent Cattlemen's Association trip out west. He has to bring me something, he's always stealing my food.

Make these as spicy as you like. This recipe is about normal/medium. I increase the heat with the addition of 1 teaspoon ground habanero peppers. That will get their attention.

Spicy Onion Turkey Legs
4-6 servings
print recipe

4 to 6 turkey legs
1/2 stick butter, melted
2 tablespoons hot sauce
1 teaspoon garlic powder
1 teaspoon chili powder
1 envelope dry onion soup mix
Lemon juice

Brush turkey legs with butter and hot sauce. Sprinkle with garlic powder, chili powder and onion soup mix. Drizzle with lemon juice. Let set for 20 minutes or so, if you have time. Grill over medium heat or bake at 375 (about 30-45 minute) until juices run clear and meat is fully cooked and golden. This will depend on the size of your turkey legs, may take longer. Wrap edges with foil if they brown too quickly. Serve hot or room temperture.

Happy Dance Day - Feel Good Friday

I'm back! If you haven't clicked on "Feel Good Friday" you are missing out. How long does it take to type in a few things that have made you feel good this week.

Monday - I went to a shoe sale Sunday afternoon and bought a really great pair of dress up sandals. Get this, with 3-inch heels. Now to most of you that is no big deal. I'm old remember. Since retiring I'm more the boots in the winter Birky's in the summer sort of gal. I decided I might want to practice wearing these before I actually go out in public. Remember how you walked in your mother's shoes when you played dress-up. That was me. I made myself wear them all afternoon. I thought I had the hang of this again. I forgot about the art of walking up and down steps, I'll practice that tomorrow.

I feel good because I don't have to wear those heels, pantyhose or a suit everyday. I'm just fine in my jeans, cut-offs or for dress up, my long hippie skirts with my Birky's. When you get old you can do that too.

Tuesday - I am so proud, I can walk in my new dress up heels, and go up and down stairs, but the best part, I have even gotten the butt swing back. I might be old but I'm still lookin' good.

I would much rather blog, cook and rummage around for old cook books, than worry about what is in style this season.

Today, Thursday, was my first batch of jam for the year, strawberry. Strawberries "Made In The U.S.A.". My first time to make No Cook Freezer Jam. Girls, you gotta try it. The recipe is on the back of the Freezer Jam Fruit Pectin pouch. I used Ball because that's all I could find, but use whatever brand your grocery carries. Saves in the refrigerator for 3 weeks or in the freezer for 1 year. Takes 10 minutes to throw together. I am over the cook, simmer, splatter stuff forever.

Now I really "Feel Good". Check in with me during the week for fabulous Kentucky Derby dishes.

Thursday, April 15, 2010

Easy Brunswick Stew

Did you see that word "Easy", it doesn't say authentic or original. We'll save that for fall or winter when we aren't so busy planting the garden, flowers, cleaning windows and trying to make the yard look better after this awful winter. This is just really good and easy. This freezes like a dream.

Make this really easy by stopping by your local grocery deli or favorite barbecue restaurant for shredded pork or chicken, or both.

Easy Brunswick Stew
5 quarts
print recipe

3 pounds shredded cooked pork, chicken, or a mixture of both
4 cups frozen cubed hash browns, refrigerated hash browns works also
3 (14 1/2-ounce) cans diced tomatoes with garlic and onion, undrained
1 (14 1/2-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can cream style corn
2 cups frozen lima beans
1/2 cup barbecue sauce
1 tablespoon hot sauce
1 1/2 teaspoon salt or to taste
1 teaspoon black pepper

Stir together shredded pork, 4 cups water, hash browns, and remaining ingredients in a 6 quart stockpot. Bring stew to a boil; cover reduce heat and simmer, stirring often, 45 minutes. This will stick stir often.

Like any stew the flavor improves if made at least a day ahead of serving.

Wednesday, April 14, 2010

Grated Potato Pancakes

This is a very simple easy recipe from Julia's Kitchen Wisdom, copyright 2000. We are so fortunate to have her cook books. She makes everything seem so simple.

The Best Grated Potato Pancakes
serves 6
Printer Version

For 3 or 4 large-size baking potatoes, serving six. Steam the potatoes 15-20 minutes, until almost but not quite tender. Set aside for several hours, until completely cold. Then peel and rub through the large holes of a hand grater. Toss with a sprinkling of salt and pepper and divide loosely into 6 mounds. Film a frying pan with 1/8-inch of clarified butter, and when butter is hot, spread in 2 or 3 mounds, pressing the potatoes together lightly with a spatula for 4 to 5 minutes. Saute for several minutes, until browned on the bottom, turn with care, and brown the other side. Set aside uncovered and reheat briefly in a 425 degree oven, if necessary.

Tuesday, April 13, 2010

Lettuce Wedge Salad

This salad never really went out of vogue, it just faded away from the spotlight for a decade or two. In the 60's and 70's every menu had some sort of Lettuce Wedge Salad. It is still one of my favorites to serve for everyday or company dinners.
The dressing, of course, can be of your choice.

Lettuce Wedge Salad
4 servings
print recipe

4-6 bacon slices
1 medium onion, sliced
1 cup buttermilk
1/2 cup sour cream
1 (1-oz.) package Ranch dressing mix
1/4 cup chopped basil leaves
2 garlic cloves
1 large head iceberg lettuce, cut into 4 wedges
Shredded basil (optional)

Cook bacon in a large skillet over medium heat until crispy; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon.

Saute' onion in hot drippings over medium heat 10 minutes or until tender and lightly browned. Remove from heat; cool.

Process onion, buttermilk, and next 4 ingredients in a blender or food processor until smooth. Stopping to scrape down sides.

Top each lettuce wedge with dressing; sprinkle with bacon. Top with shredded basil, if desired.

Note: You can make the dressing ahead and store it in the refrigerator. The chilled dressing will have a thicker consistency, which I like.

Clarified Butter - For Sauteing

What, am I the only person on the planet that keeps Clarified Butter in my refrigerator? Well sometimes I get lazy and don't have any on hand, but most of the time I do. It is so easy.

The simple system: melt the butter and pour the clear yellow liquid off the milky residue.

The professional, long-keeping method: bring the butter to the slow boil in a roomy saucepan and boil until its crackling and bubbling almost cease; pour the clear yellow butter through a tea strainer into a jar, where it will keep for months in the refrigerator or freezer.

Make a batch of this and you will be ready for my Julia Child recipes when I start posting them in a couple of weeks or maybe tomorrow I'll slide one in.

Normally I do a pound of butter at a time, when the butter is on sale. Unsalted, unsalted, did I say that. Anytime I say butter, it is unsalted unless I say different.

Gethsemani Farms

Homemade gifts made by the Monks of the Abbey of Gethsemani at Gethsemani Farms are always special to serve or give as gifts.

Since 1848, when 44 Trappist monks from the Abbey of Melleray in western France made themselves a new home in the hills of central Kentucky, Gethsemani has been a hardworking community. Supporting themselves at first by farming, the monks now depend on their mail-order sales of homemade fruitcake, cheese and bourbon fudge.

To Trappist, work is a form of prayer. In fact the cycle of public prayers the monks chant seven times daily is known as the Work of God, or Opus Dei in Latin. Trappists also pray privately at intervals throughout the day, encountering God through the ancient monastic discipline known as lectio divina, or sacred reading.

The quality of their food is outstanding. I do not make fruitcakes for the holidays any longer. The ones you order from the Monks are far better than I have ever made or eaten anywhere. How could you find better cheese when they raise their own cows, goats and sheep. The bourbon fudge made with fresh cream and their location not 20 miles from the finest distilleries in Kentucky ensures top candy for any occasion.

You still have plenty of time to order and receive cheeses and bourbon fudge for your Kentucky Derby entertaining. Everyone will be so impressed.

Monday, April 12, 2010

Cranberry Black Walnut Mini Muffins

These might not be traditional thoroughbred horse racing food, but I guarantee there will not be one left. Perfect to include on your before the races breakfast or brunch table. I made two dozen of these for our Sunday school coffee hour yesterday plus a dozen Mini Cinnamon Sweet Rolls, plus all the stuff that everyone else brought and I had nothing left to bring home.

Actually, I think this recipe makes 2 1/2 dozen but my brother, Larry, stopped by as they were coming out of the oven, and I'm not sure how many he ate. It was several. That is also the reason that I got up this morning at 5 dark thirty to make my Mini Cinnamon Rolls.

These are quick and easy. No mixer necessary. Better if made a day ahead. These freeze beautifully.

Cranberry Black Walnut Mini Muffins
approx 2 1/2 dozen
print recipe

2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups chopped cranberries
1 cup chopped black walnuts
1 egg
2 tablespoons vegetable oil
3/4 cup fresh orange juice

Preheat oven to 375 degrees. Grease mini muffin pan(s).

Combine the flour, sugar, salt, baking powder and baking soda. Add the cranberries, and black walnuts, and stir to coat with flour mixture. Mix together the egg, oil and orange juice. Pour egg mixture into the flour mixture, and stir until just blended. Spoon the batter in the mini muffin pan to the top for that muffin crown.

Bake 15-20 minutes, until lightly brown and test clean with a toothpick.

Note: Do not expect to get the same robust earthy flavor if using English walnuts.

Cherry Tomatoes with Smoked Oysters

This is one of my very favorite hors d'oeuvres. Quick and easy to make and everyone loves them, plus they can be made ahead. Cherry tomatoes are available almost year round, but are especially good when the tomatoes are right off your vines.

Wash, but do not remove stems from the cherry tomatoes. Cut down through each tomato to within about 1/2 inch of the base; spread apart just enough to slip a canned smoked oyster inside each. Place these on a bed of shredded lettuce to keep them from rolling around. Serve either at room temperature of slightly chilled, not ice cold.

A 3-ounce can of smoked oysters usually contains about 40 tiny oysters.

Biscuits, Biscuits and More Biscuits

Is there anything better than a really good homemade biscuit? I will admit I was well over the age of 40 before I perfected the art of biscuit making, and it is an art. Pillsbury frozen was more my speed, or the whop and pop can.

Remember biscuits like to start out cold and get hot quick. Preheat the oven well. Keep you shortening and milk refrigerated and remember this - handle your biscuits as little as possible. If you abuse them they won't rise. Always roll gently with a floured rolling pin and cut with a floured cutter.

Don't throw away your left over biscuits. Use a couple spread with mayo and throw on a big thick slice of tomato out of the garden, for the best sandwich in the world. Split a left over biscuit, butter and fry in a skillet smear on the jam or jelly. Freeze left over biscuits for dressing. Use one in your stewed tomatoes to thicken them. I'm sure there are more that I can't think of, if you can let me know.

Everyday Biscuits

Just about no fail
12-15 biscuits
print recipe for all three biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup vegetable shortening
3/4 cup milk

Preheat oven to 450 degrees. Sift flour, baking powder and salt together. Cut in shortening. Stir in milk. Lightly flour a large cutting board or countertop. Place dough in center. Knead lightly, 15-20 times. Lightly roll out to 1/2-inch thickness. Cut with floured metal cutter. Bake 10-12 minutes. Serve hot.

Short Biscuits

Messier to make but will produce a biscuit that will melt in your mouth.
12-15 biscuits
print recipe

2 cups self-rising flour
2/3 cup shortening
2/3 cup milk

Preheat oven to 450 degrees. On a floured surface put down 2 cups self-rising flour. Take 2/3 cups vegetable shortening and cut in with fingertips until it looks like BBs. Make a well in the center and add 2/3 cup milk slowly, mixing with floured fingertip until it gets sticky. Then flop the whole mess onto a floured surface, knead it until it's smooth, roll to 1/2-inch thickness and cut with a floured cutter, placing them on an ungreased pan. Bake 1-12 minutes. Serve hot.

Company Biscuits

Just what it says, for company and parties.
12-15 biscuits
print recipe

2 cups self-rising flour
1 cup of heavy cream or sour cream

Preheat oven to 425 degrees. Combine, roll out and pat dough on a lightly floured surface until 1/2-inch thick. Cut with small floured cutter and place on a lightly greased baking sheet. Bake 10-12 minutes.

Sunday, April 11, 2010

1 Thessalonians 4:4-12 You're God Taught

Part of this was our Bible study this week. I especially like the "Stay calm; mind your own business; do your own job." I think we all struggle with this on a daily basis. Some things are just not our job.

Part of Paul's message to his Christian friends in Thessalonica.

1 Thessalonians 4:4-12

"Learn to appreciate and give dignity to your body, not abusing it, as is so common among those who know nothing of God.

Don't run roughshod over the concerns of your brothers and sister. Their concerns are God's concerns, and he will take care of them. We've warned you about this before. God hasn't invited us into a disorderly, unkempt life but into something holy and beautiful - as beautiful on the inside as the outside.

If you disregard this advice, you're not offending your neighbors; you're rejecting God, who is making you a gift of his Holy Spirit.

Regarding life together and getting along with each other, you don't need me to tell you what to do. You're God-taught in these matters. Just love one another! You're already good at it; your friends all over the province of Macedonia are the evidence. Keep it up; get better at it.

Stay calm; mind your own business; do your own job. You've heard all this from us before, but a reminder never hurts. We want you living in a way that will command the respect of outsiders, not lying around sponging off your friends."

Stop by The Kennedy's Adventure for more Saints and Scripture Sunday.

From The Message

Saturday, April 10, 2010


Simply typing the name makes my mouth water, I can actually taste them. Homemade marshmallow dipped in creamy vanilla caramel, and individually wrapped. Modjeskas are still made the old fashioned way with heavy cream, pure ingredients. No shortcuts.

Named after Madame Helena Modjeska a Polish actress and famed queen of the European stage. Her appearance in 1883 at the McCauley Theater in Louisville, Ky. in the debut of the play "A Doll House" written by Henrick Ibsen. Mr Anton Busath, owner of Basath Candies, was so enthralled by her performance he ask for, and was granted permission to name his confection after her.

After the Busath Candies company closed in 1947, Bauer's Candies began calling there "Caramel Biscuit", the original name, the "Modjeska" in honor of the creator, Anton Busath.

The Modjeskas are shipped all over the U.S. and the rest of the world - to Canada, Budapest, China, even to a Lord and Lady every year in England.

Bauer's in located in Lawrenceburg, Ky., just outside of Louisville, Ky. There is still time to order for Derby Day. I can not imagine a Derby Party without a big candy dish of Modjeskas.

Bauer's - 502-839-3700 Fax - 502-839-9300

Pimento Cheese Toasts

What is more Southern than Pimento Cheese? Okay, maybe sweet tea. I think this might be an old Gourmet recipe. It really doesn't matter if you are having steaks or burgers on the grill, or a formal Prime Rib dinner, this is the perfect start. Everyone always thinks you have gone to"so much" trouble if the appetizer is hot.

Pimento Cheese Toast
25-30 toasts pieces
print recipe

5 ounces extra-sharp orange cheddar cheese, coarsely grated (2 cups)
5 ounces extra sharp white cheddar, coarsely grated (2 cups)
1/8 teaspoon cayenne
3/4 cup mayonnaise
1/4 cup cup finely diced bottled roasted red pepper (rinse and pat dry first)
1 baguette

Preheat broiler.
Stir together all ingredients, except baguette, plus 1/8 teaspoon pepper and salt to taste.
Slice baguette crosswise 1/3 inch thick and spread bread thickly with cheese mixture.
Broil 5 to 6 inches from heat until cheese is bubbling and browned, about 2 minutes.

Cook's Note: Cheese spread can be made 3 days ahead and chilled, covered.

Derby Day Biscuits with Country Ham Filling

It is hard to believe Derby Day is exactly three weeks from today. I have so much to tell you and so many recipes, I need to get started. Have you ordered your country ham yet? The official Blog Derby Party starts next Saturday, April 17th.

There is just no way to have a Kentucky Derby Party without some form of country ham and biscuits. This is not the traditional Beaten Biscuits and Country Ham. I will post that later. You may want to make a tray of each and let your guest decide which they like best. Both are great.

The ham filling is also great on small store bought yeast rolls. Who am I kidding, slap some ham filling on two piece of bread and a leaf of lettuce and take it for lunch.

Derby Day Biscuits with Country Ham Filling
36 bite size biscuits
Filling for 36 small biscuits
print recipe

2 cups self rising flour
2/3 cup shortening
2/3 cup half and half
Country Ham Filling:
1 cup of Kentucky country ham, cooked and minced
4 tablespoons unsalted butter, softened - country ham needs no extra salt added

Combine the flour and shortening in a large mixing bowl. Hand mix with a pastry blender until the mixture resemble little peas. Add half and half and stir lightly.

Turn the mixture onto a floured surface and shape into a ball. Roll out to 1/2 inch thickness, then cut with a 2-inch biscuit cutter, or close, and place biscuits on an ungreased pan. Bake in a preheated 450-degrees oven for about 10-12 minutes.

To prepare filling, combine the ham and butter in a small bowl. Split hot biscuits in half. Use about 1 tablespoon filling for each biscuit.

Lemon Chess Pie

I really don't know if Chess Pie is a Kentucky thing or not. I have never really seen it on menus outside of Kentucky, but maybe I wasn't paying attention. Could be that a big old piece of chocolate something caught my eye before I saw the Chess Pie.

I love Chess Pie and really love any kind of lemon pie, so a Lemon Chess Pie was just calling my name.

Lemon Chess Pie
6-8 servings
print recipe

4 eggs
1 1/2 cups of sugar
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1/4 cup butter, melted
1 tablespoon white cornmeal
1 tablespoon flour
1/4 cup milk
pinch of salt (1/8 teaspoon)

Beat eggs; gradually add sugar. Stir in remaining ingredients. Pour into an unbaked 9-inch pie shell, homemade or otherwise. Bake at 350 degrees for 40 minutes or until brown. Do not over bake.

Friday, April 9, 2010

Kentucky Chef's Salad

I know this has nothing to do with traditional "horse racing food", but I have to post something a little lighter. After that huge Easter dinner I start talking about pies, cakes and pudding. I gained 10 pounds just talking about it, and we have a lot more to go. Everyone loves a good chef's salad. I have suggested a French Dressing, but use your favorite.

You will find this on the menu in the Clubhouse at Keeneland Race Course.

Kentucky Chef's Salad
6 servings
print recipe

1/2 head iceberg lettuce, shredded
3 heads Bibb lettuce (or about 1/2 head Boston lettuce)
About 1/2 cup French Dressing, or dressing or choice
2 hard-cooked eggs, quartered
2 ripe tomatoes, peeled and quartered
1 cup julienne strips baked chicken
5 slices cooked crisp bacon, crumbled

Shred the iceberg lettuce into a large bowl and separate leaves of the Bibb lettuce. Toss with half the dressing until all greens are coated. Arrange egg quarters and tomato quarters around bowl and mound chicken in center.

Sprinkle bacon over chicken then dribble remaining dressing over all.

Don't you feel healthier already. Don't worry about the bacon, that's less than a slice per person.

Thursday, April 8, 2010

My Favorite Book

It's Thursday, it's time for Mama Kat's Writer's Workshop. I could not resist writing about my favorite book. In my opinion this should be mandatory reading for every young lady. I have lost count of how many times I have read this and watched the movie. Books are not written like this anymore, a little romance, sex, humor, history, culture, and will stir every emotion we have.

Prissy: Lawzy, we got to have a doctor. I don't know nothin' bout birthin' babies.

Scarlett: I can shoot straight, if I don't have to shoot too far.

Rhett Butler: I can't go all my life waiting to catch you between husbands.

Scarlett: Great balls of fire. Don't bother me anymore, and don't call me sugar.

Rhett Butler: No, I don't think I will kiss you, although you need kissing, badly. That what's wrong with you. You should be kissed and often, and by someone who knows how.

Scarlet: I can't think about that right now. If I do, I'll go crazy. I'll think about that tomorrow.

Scarlet: Rhett, Rhett...Rhett, if you go, where shall I go" What shall I do"
Rhett Butler: Frankly, my dear, I don't give a damn.

Of course it's Gone with the Wind. It could be nothing less. After 50 years it is still my favorite.

Benne (Sesame) Seed Cocktailers

Last week another food blog had Benne Seed Cookies featured, which are also very good, and gave me the idea for posting my "Cocktailers". These are in the same neighborhood as Cheese Straws. Great to have on hand for cocktail time or just snackin'. When you pass these please remember to say, "Y'all must try these biscuits", in your best Southern accent.

Make a batch of these to have on hand for the thoroughbred horse racing season.

This is the original benne seed biscuit of which the New York Times says, "A cocktail biscuit that should revolutionize cocktail parties." Of course they made that statement before most of you were born.

Benne(Sesame)Seed "Cocktailers
Makes several dozen
print recipe

2 cups flour (unsifted)
1 teaspoon salt
Dash of cayenne pepper
Additional salt
3/4 cup shortening or oleo (I use butter flavored Crisco), cold
Ice water (1/4 cup, approx.)
1 cup roasted benne seed (how to roast listed below)

Mix dry ingredients; cut in shortening; add enough ice water to make a dough the consistency of pie crust, add seed. Roll thin, cut into small round wafers. Place in biscuit pan and cook slowly in oven (about 300 degrees f.) for 20 to 30 minutes. Before removing from pan and while hot sprinkle with salt. These may be kept in a covered tin or cracker jar, and before serving, run into a slow oven to crisp.

To Roast Benne (Sesame) Seed: To roast or parch benne seeds, put in heavy pan on top of stove or in oven until dark brown.

Woodford Pudding

This is such a wonderful dessert. It is kind of like a cake/pudding, very moist. Woodford Pudding, as the story goes originated in Woodford County, Kentucky, many, many years ago. How original is that! This reminds me of a very moist jam cake, but much easier. You can serve this without the caramel sauce, but only to people who have never had it before. The others will think you are crazy.

This is a very Kentucky Recipe, and perfect for the racing and derby season.

Woodford Pudding
Serves 8
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1/2 cup butter
1 cup sugar
3 eggs
1 cup blackberry jam
1 teaspoon soda
3 tablespoons sour milk, buttermilk is fine
1 1/2 cups sifted flour
cinnamon and nutmeg to taste

Cream butter and sugar. Add eggs and jam; then add soda which has been dissolved in milk, and flour that has been sifted with spices. Bake in a lightly greased 8 x 8-inch cake pan at 325 degrees F. for 45 minutes or until pudding is firm but soft. Cut into squares and serve with Caramel Sauce, recipe follows.

Caramel Sauce
1 cup brown sugar
2 tablespoons butter
1 1/2 cups boiling water

Combine all ingredients; stir until sugar is melted. Bring to a full boil. Remove from heat and serve hot over Woodford Pudding, or any other steamed pudding.

Wednesday, April 7, 2010

Talbott Tavern Pie

Old Talbott Tavern in Bardstown, Kentucky has been open for business since 1779. It as originally known as the Stone Inn. Cooking was done in two fireplaces at the rear of the main room, and the upstairs loft was divided into two sleeping rooms, one for men, the other for women. By the end of the eighteenth century it was the western end of the stagecoach route from Virginia. The list of well known guests includes an exiled king, several United States presidents, and many senators and explorers. Some chef in the long history of the tavern concocted a pie which he called Talbott Tavern Pie, not as well known as chess pie very very good.

The recipe is as given to me in 1976.

Talbott Tavern Pie
6-8 servings
print recipe

3/4 cup sugar
1/2 cup flour
1/4 teaspoon salt
1 1/4 cups water
2 egg yolks
1/2 cup orange juice
1 tablespoon orange rind (zest)
2 tablespoons lemon juice

2 egg whites
1/2 cup sugar
2 tablespoon water
dash of salt

1 navel orange
grated coconut

Combine sugar, flour, and salt in the top of a double boiler. Stir in water, keeping mixture free from lumps. Cook, stirring constantly over direct heat for 5 minutes. Stir a little of the hot mixture into slightly beaten egg yolks; add to remaining mixture in pan. Cook 5 minutes longer over rapidly boiling water, stirring constantly. Remove from heat, add orange juice, orange rind, and lemon juice. Chill thoroughly. Pour into a baked 9-inch pie shell.

Make meringue by putting egg whites, sugar, water, and salt in the top of a double boiler. Beat with a rotary neater until thoroughly mixed. Place over rapidly boiling water; beat 1 minute. Remove from heat and continue beating until mixture will stand in peaks. Pile lightly on filling. Peel a navel orange; separate into sections; remove membrane and arrange on top of meringue. Sprinkle with coconut.

Tuesday, April 6, 2010

Cheese Straws

I can not believe that I almost forgot to give you a Cheese Straw recipe. Now, Cheese Straws are not just for parties. If you are a real Southern hostess you will have these on hand at all times. You know, just in case the Mayor or Governor stop by for a cocktail.

Serve these on a little polished silver tray with a snow white linen napkin and everyone will know you are probably related to Scarlett.

This recipe is from Charleston Receipts , no I didn't spell it wrong. This cook book is a collection of recipes from the Charleston S.C., Junior League. America's oldest Junior League cookbook in print. Junior League women are some of the hardest working women in the country and they sure know how to entertain.

These can be made ahead and stored in a cookie tin until needed. Get someone to hide them from you or they will all be gone before the party.

Cheese Straws
Makes about 100, and you will need every last one of them
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1 pound sharp cheese, grated (Don't buy that already grated stuff)
1 3/4 cups plain flour
1/4 pound butter, creamed
1/2 teaspoon salt
Heavy pinch of cayenne pepper

Cream butter, add cheese, salt and pepper, then flour. Put in cookie press or roll thin and cut in narrow strips about 4-inches long. Bake in 350 degrees oven for about 25 minutes or until light brown.

Bourbon Slush

What are those things called at the 7-11 store, Slurpys, I think. The ones that give you "brain freeze". This is an adult "bourbon slurpy". It is not a traditional Derby Party beverage, but bourbon anything is traditional in Kentucky at any time. A little sprig of fresh mint in these would not hurt either. Let's get this thoroughbred horse racing season started.

Bourbon Slush
about 5-6 cups
print recipe

1 cup boiling water
2 tea bags
1/2 cup sugar
3 1/2 cups water
1 6-ounce can of frozen orange juice concentrate, thawed
1/2 of a 6-ounce can of frozen lemonade, thawed
1/2 -1 cup of good Ky. bourbon, I'd go for the 1 cup

Steep the tea bags in the boiling water for 2-3 minutes. Before tea cools, stir in the 1/2 cup sugar. Add the water, juice concentrates, and bourbon. Pour into a freezer bowl and keep in freezer for 12 hours or longer before serving. This never really freezes; it just turns into a nice slushy consistency.

Keeneland Race Course

For the next month we will be talking thoroughbred racing and racing food. Of course this will have the big finish with the Blog Kentucky Derby Party. For my friends that are not acquainted with thoroughbred racing and Keeneland Race Course I have a little history for you. When it's thoroughbred horse racing season in Kentucky, it's all about tradition, including the food.

Keeneland was founded in 1935 as a nonprofit racing-auction entity on 147 acres of farmland west of Lexington, Ky, which had been owned by Jack Keene, a driving force behind the building of the facility. From its onset it has used proceeds from races and its auctions to further the thoroughbred industry as well as contributing back to the surrounding community. The racing side of Keeneland, Keeneland Race Course, has conducted live race meets in April and October since 1936. It added a grass course in 1985.

Keeneland takes pride in maintaining racing traditions; it was the last track in North American to broadcast race calls over its public-address system, not doing so until 1997. Most of the racing scenes for the 2003 movie Seabiscuit were shot at Keeneland because its appearance has changed very little in the last decades.

In 2009, the Horseplayers Association of North America introduced a rating system for 65 Thoroughbred racetracks in North America. Of the top ten, Keeneland was ranked #1. If you ever have the opportunity to vist you would know why.

In the thoroughbred racing world, Keeneland is equally famous for its other side - its sales operation. It holds four annual horse auctions that attract buyers worldwide. We will talk more about that later.

Each Saturday during the racing meet Breakfast With the Works is served begining at 7:00 a.m., $7.50 for adults and children under 3 eat free. A really nice buffet breakfast plus the opportunity to watch the morning workouts of the thoroughbreds, plus tons of activies for the kids. A beautiful way to spend Saturday with the family.

Polish those silver trays and mint julep cups, it's time to party.

Monday, April 5, 2010

"Wild Rice" Egg Salad

What a beautiful Easter Day we had yesterday, about 82 degrees, sunny and blue skies. The perfect day. Dinner at my niece, Angie's, and her husband Michael's, was fabulous. Leg of lamb with all the trimmings.

The "doggie bone hunt" was won by the smallest dog at the event, Taffy, a 4 pound poodle eating 4 bones. My little yorkies wanted someone else to hunt the bones and bring them to them, spoiled. Sam, a Lab., the hostess of the hunt had to have the bones pointed out to her, and Rowdy wanted nothing to do with the bones but waited until someone brought her Beggin Strips. Too much fun.

Well let's see if we can get rid of a few left overs in the next couple of days. How many boiled eggs did you have left over from Easter? Maybe a little ham also. I have come to save the day.

This is perfect for a picnic , potluck, brown bag, or just because it's wonderful... I'm almost sure this is a recipe I got when I lived in Charleston, S.C. I've never had bad food or recipes from Charleston.

"Wild Rice" Egg Salad
serves 10-12
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1 package seasoned long-grain and wild rice (Uncle Ben's) cooked and chilled
1/2 cup diced ham, more if you like
1 cup finely chopped celery
1/2 cup finely chopped green pepper
6 hard cooked eggs, finely chopped
1/2 cup finely chopped onion
2 tablespoons salad oil
2 tablespoons wine vinegar
1/2 cup salad dressing, I use mayo
salt and pepper to taste

Combine by tossing lightly the first 6 ingredients. Sprinkle with oil and vinegar. Add salad dressing and season. Let stand in refrigerator a few hours or overnight for a tangy flavor. Better made the day before; however salt and pepper just before serving.

Sunday, April 4, 2010

Happy Easter

Wishing Everyone a Wonderful Easter Sunday. Save your left overs for a great recipe tomorrow.

An Easter Trilogy

Wishing everyone a Blessed and Beautiful Easter and Holy Week. Please take 2 minutes to see this. It truly is wonderful. A dear person in my church sent this to me and I had to share. Thank you so much Ray.

Saturday, April 3, 2010

Shrimp Scampi

I'm bring this out of the archives by request. Have tried more Scampi recipes than I can remember, but always go back to this one. It is quick, easy and fabulous. Just another recipe from Papa Rossi's Secrets of Italian Cooking. I should look for another copy because my pages are falling out and some of the recipes have so much olive oil on them I have to guess at the ingredients. What do you expect after 30 years.

This can be used as an appetizer or entree. If using for an appetizer serve 2 or 3 shrimp with crusty Italian bread for soaking up the juices, as an entree serve over buttered garlic pasta of your choice. My favorite way is to stand at the stove and eat out of the pan.

If you need extra garlic butter for pasta or for garlic bread, simply smash and mince 2-3 cloves of garlic and blend into 1/2 cup (1 stick) softened butter.

4 servings as entree
print recipe

2 pounds fresh shrimp with tail shell intact
4 tablespoons butter
4 tablespoons olive oil
1/3 cup good white wine, whatever you're having for dinner is fine
1 tablespoon parsley, finely chopped
1/2 teaspoon fresh basil, finely chopped
1/2 teaspoon fresh oregano, finely chopped
Salt and pepper or House Seasoning, posted earlier
1 tablespoon fresh lemon juice

Clean shrimp; remove shells but leave tail shell intact.

Heat butter and oil in frying pan. Add wine, using more if desired, parsley, basil, oregano, salt and pepper to taste. Heat thoroughly. Add shrimp and saute quickly until shrimp begin to take on color, 2 or 3 minutes. Sprinkle with lemon juice before serving. Serve over your favorite pasta. How easy is that.

Roasted Asparagus with Lemon

I know it's a little early for fresh local asparagus in my part of the world, another 2 weeks. My grocery has been having some really good looking asparagus the last couple of weeks and the price has dropped. Today I paid $1.50 per pound. The most important thing is it comes to me without passport clearance, California and Florida.

I like to keep my fresh veggies clean and fresh tasting. This is my favorite.

Roasted Asparagus with Lemon
6 servings

3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon peel
36 asparagus spears, trimmed

Preheat the oven to 450 degrees F.

Mix lemon juice, oil and lemon peel in 15 x 10 x 2-inch glass baking dish. Add asparagus; turn to coat, single layer. Sprinkle with salt and pepper (House Seasoning). Roast asparagus until crisp-tender, turning occasionally, about 7-8 minutes. Serve warm or room temperature.

Friday, April 2, 2010

Let Me Grow Lovely - Feel Good Friday

I found this is an old book, everything I have is old, the other day and thought I needed to share this with my new friends at Feel Good Friday. They don't seem to mind if I write about whatever comes to mind, whether it is one of the topics for the week or not, as long as it makes me feel good. Thank you for that. This really did make me smile

Let Me Grow Lovely

Let me grow lovely, growing old-
So many fine things do:
Laces, and ivory, and gold,
And silks need not be new;
And there is healing in old trees,
Old streets a glamour hold;
Why may not I, as well as these,
Grow lovely, growing old?

Karle Wilson Baker

That made me smile, but let me tell you what made me happy. The comments that I received on the Easter recipes that I posted and the e-mails from friends asking for other recipes. This blogging thing is so much fun. I find a new blog every week that I just love. This week it was The Ivory Hut. I have her Quick Coconut Ice Cream posted on Beverly's Back Porch, or please visit hers. I really ate, or drank, a third of the mixture before it ever made it to the ice cream maker. Now that is happiness. This ice cream really will have you singing "Don't Worry Be Happy". Don't forget to add a little rum.

Have a beautiful Easter, see you next week.

Hearts of Palm Salad

I can not remember the last time I saw a Hearts of Palm Salad on a menu or served at someones home. I guess it is just not in vogue any longer, like I would care. This is such a wonderful salad to serve any time from holidays to back yard cookouts.

Hearts of Palm Salad
serves 4
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2 (16-ounce) cans of hearts of palm
1/3 cup chopped red bell pepper
1/3 cup chopped yellow bell pepper
1 tablespoon chopped parsley
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon low-sodium chicken broth
1 tablespoon olive oil
fresh ground pepper to taste
a small pinch of salt, if any
lettuce leaves

Drain the hearts of palm, cut them into 1/2 inch pieces, and put them into a large bowl. Stir in the red pepper, yellow pepper, and chopped parsley.

In a small bowl, whisk together the lemon juice, mustard, chicken broth, and olive oil. Drizzle the dressing over the hearts of palm mixture and toss gently. Season to taste with salt (optional) and pepper. Line a serving bowl with lettuce leaves, spoon the salad on top and serve.

Salmon Steaks Teriyaki

I love salmon steaks, To be honest there are very few fish and seafood items that I don't like. I'll choose a seafood item anytime over a beef, chicken or pork dish.

Always remember to look for the "Wild Caught" logo on the package or ask the fish monger. It is by far superior to farm raised, with maybe the exception of catfish.

Salmon Steaks Teriyaki
4 servings
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4 salmon steaks, 1/2-inch thick
1/2 teaspoon sesame oil
4 teaspoons soy sauce
2 teaspoons lemon juice
1 garlic clove, minced
1 tablespoon butter, melted

Place steaks in a shallow pan. Mix the remaining ingredients, except butter. Pour over the steaks. Let stand 20 minutes at room temperature, turning occasionally. Remove from the marinade and brush with the melted butter. Preheat grill to medium. Place on grill and grill 5 - 7 minutes on each side.

How easy was that!

Thursday, April 1, 2010

Maundy Thursday - Holy Thursday

I know I should be writing something very spiritual, but I'm exhausted. I'm going to give you a Bible passage, or choose your own. Matthew 26:17-30.

Please remember to attend church services tonight, it is the holiest season of the Christian faith.

Which brings us to "What's for dinner", quick and easy. I was so tired last night I ask my niece, Angie, for suggestions. She gave me a wonderful Mexican dish with rice, turkey, beans, cheese and stuff. I didn't even have the energy to type it up for you.

Okay, so I'm whining about the fact that I actually cleaned yesterday. No, I'm not going into that again. This is why I hate to clean. My Back Porch looked perfect, stuff off the counters that I hadn't seen in months, floor sparkling, no coffee cups in the sink. Bed with fresh linens, pillows fluffed on the couch. Get the picture.

My nephew comes in, he has mud on his boots, so much for the floor. The dogs are so excited to see him they are bouncing off the couch and pillows are going in fourteen different directions. Get the picture.

I'm having a cheese omelet and home fries for dinner if everything goes well, if not it will be sardines and crackers. I am going to Holy Thursday services. If anyone needs it I do. See you tomorrow with a better attitude, I hope.

Coconut Ice Cream

Have you visited The Ivory Hut, wonderful blog. However I need to stay away from there for a few days. On Sunday, I think, I made her husband Tom's Curry Chicken, best I have ever eaten. Today I'm making her Quick Coconut Ice Cream.

Maybe I should say, I'm trying to make the ice cream. How could anything this simple be so good. Just wait until I actually get it in the ice cream maker.

So far I'm had a little dish of the mixture warm, with a piece of pound cake leftover from Sunday. The mixture should be chilled before putting it in the ice cream maker, so after it chilled I tasted again. Flavor is perfect. That's always a good clue that I'm going to mess with it.

I'm going to make a cup of coffee and think about this. Two tablespoons of the coconut ice cream mixture in my coffee and I thought I was on an island beach.

Island beach, coconut, you got to have rum. A tablespoon, or so, of rum going in. This may effect the freezing process, or not. At this point who cares, I've already eaten a third of the recipe before it gets to the ice cream maker.

Okay I finally got what was left in the ice cream freezer. Here is the recipe before I forget.

Quick Coconut Ice Cream
about a pint and a half

1/3 cup sugar
1 can (14-ounce) coconut milk, unsweetened
2 cups heavy cream

Mix all together in a heavy saucepan and heat to scalding, stirring to dissolve sugar. Don't boil. Chill well, overnight is good. Freeze according to directions with your ice cream maker.

The only thing left to do is find a hiding place in the freezer. Put it in an ugly container. Nobody opens ugly containers.