Scotty's Basic Tomato Sauce

Is there anything better than finding a new friend? Yes, finding a new friend willing to share her fabulous recipes with you. Scotty is sharing three recipes, but you only get one today. This is fabulous!

I will tell you more about Scotty later since I haven't ask permission to talk about her. I know she is very pretty from her Face Book pictures, and very kind from her emails, and has wonderful recipes. What more could you ask.

Have you canned tomato sauce in the past? It takes forever. Not with this recipe. And the flavor is unbelievable.

Scotty's Basic Tomato Sauce
the recipe is per quart jar
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Place in each quart jar
2 fresh basil leaves
1 teaspoon chopped garlic, the jar kind is fine

Place basil and garlic in bottom of each quart jar. Fill each jar with peeled and quartered red or yellow tomatoes. Push them down so the juice comes out enought to cover the tomatoes. Leave 1-inch head space. Cap with lid and rings. Process in pressure canner for 20 minutes at 10 pound pressure.

When ready to use, dump jar or jars into your processor and blend until smooth, basil and all. Serve with pasta, with or without meat.

Scotty had used a yellow tomato sauce with shrimp and leeks, and a dab of sour cream over spaghetti the day she sent me the recipe.

I had made Porcupine Balls and used the sauce instead of the tomato juice. Excellent.

Scotty, if I have done anything wrong jump on the comments and correct me. Thanks.

Manic Monday With A Little Spoon Bread

Today is going to be crazy so I'm throwing in the spoon bread recipe because it's quick and easy and the one I always go to when in a hurry. Made this yesterday with My New Favorite Pot Roast. This is really a moist cornbread.

Today is Pear Butter day. Twenty pounds of those babies just waiting for my attention. My kitchen looks like its been decorated in Mason jars.

Spoon Bread
8-9 servings
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Preheat oven to 350 degrees F.

2 eggs beaten
1 stick butter
1-12 ounce can Niblet corn
1 box Jiffy Corn Muffin Mix
1-8 ounce carton sour cream

Melt butter in 9x9-inch pan while oven is preheating. Mix all ingredients together including the melted butter. Bake until golden brown, about 50-60 minutes. Delicious reheated.

Saint and Scriptures Sunday-Pray about Everything

Philippians - This is Pauls' happiest letter. Paul and Timothy, both committed servants of Christ Jesus, write this letter to all the followers of Jesus in Philippi, pastors and ministers included. We greet you with the grace and peace that comes from God our Father and our Master, Jesus Christ.

Phillippians 4:6-7

Don't fret or worry. Instead of worrying, pray. Let petitions and praises shape your worries into prayers, Letting God know your concerns. Before you know it, a sense of God's wholeness, everything coming together for good, will come and settle you down. It's wonderful what happens when Christ displaces worry at the center of your life.

See Dianna at The Kennedy Adventures for more Saint and Scriptures Sunday.

Sweet Potato Pudding

Why don't I cook more sweet potatoes, I love them. I would much rather have a baked sweet potato than a regular baked potato. It is so easy to get into a food rut. Don't let that happen, your children and grandchildren need the opportunity to experience all foods.

What a wonderful versatile dish this is. It makes a fabulous dessert served with a simple sugar cookie on the side and a dollop of whipped cream, or as a side dish for those wonderful big holiday dinner.

Please don't omit the grated rind of the lemon and orange. I have, and it really is not the same.

Sweet Potato Pudding
8 servings
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4 cups grated sweet potato
Grated rind of 1 lemon
Grated rind of 1/2 orange
2 eggs beaten
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup molasses
2/3 cup milk
1/3 cup good bourbon
1/2 cup melted butter

Mix sweet potatoes, lemon and orange peel. Beat eggs and sugar and stir into potato mixture; then add the spices, molasses, milk, bourbon, and butter. Mix thoroughly and put in buttered 2-quart casserole. Bake at 325 degrees F. for 1 hour. This can also be baked in individual custard cups. Reduce your cooking time accordingly.

A Really Big Feel Good Friday

I'm all for this idea of a month for your birthday, one day is just not enough. What a great birthday this has been. Lunches with friends and family, out of town friends visiting, new recipes sent by blogging and Face book friends, cards galore. It never ends. My sister is sending me a new cook book. I can hardly wait. Maybe they all think I might not be here next year, boy are they in for a surprise.

Speaking of surprises. The biggest one was from my niece, Angie@ Ballard Boys. Did you guys see those awful pictures? I was ready to shoot her, until I read all the sweet things she said about me. If you have a minute take a look. That was enough to make anybody "feel good". Except now everyone knows I'm not a "natural" Blondie. I really wouldn't mine being gray if it would turn a beautiful silver gray like so many women do, but mine looks like an old grey mouse left on its own.

Thanks to all of you for making my birthday very special.

For more Feel Good Friday vist The Girls Next Door Grows Up.

Charleston "Old Jail" Chili Beans

If you have never visited Charleston, S.C. you really should put it on your "bucket list". There is so much history in that "Holy City", when the church bells start ringing you will swear you're already in heaven. Charleston is a walking city, so take comfy shoes. Don't forget to visit the "Old Jail".

Charleston "Old Jail" Chili Beans
makes 6-8 servings
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2 cups dry beans
6 cups water
2 cups red chili sauce (I use Heinz)
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 cup finely chopped onion
1 clove garlic, finely chopped
1/2 pound ground beef, or sausage or your choice

Wash beans and boil in water for 2 minutes. Remove from heat; cover and let stand for 1 hour or longer. I prefer to soak my beans overnight in water to cover by 2-inches. Drain the next morning and proceed. Cook beans 1 1/2 to 2 hours, depending on kind, until tender. Simmer the chili sauce with the spices, onion and garlic clove for 15 minutes. Brown meat while chili sauce is cooking. Gently mix drained beans, chili sauce and meat. Boil gently a few minutes longer.

These are better made a day or two ahead of serving.

Grilled Swordfish

There are two types of Grilled Swordfish, 1. really good, cooked to perfection, 2. really bad, overcooked and dried out. I hate to say that a lot of the time the latter is what will happen in most restaurants. A properly prepared piece of swordfish will have your taste buds singing.

Grilled Swordfish
2 servings
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2 (8-ounce) swordfish steaks
1/4 cup olive oil
1/4 cup butter
2 tablespoons minced garlic
1/2 teaspoon fresh dill
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh parsley

Combine olive oil, garlic,, dill, pepper,parsely, and salt in a large bowl and whip until well blended. Add swordfish steaks and marinate in refrigerator for 1 hour. Prepare grill for medium-high heat. Pour marinade in saucepan and heat with butter. Place fish o grill, cook 4 minutes on each side, basting frequently with marinade butter mixture. Serve hot.