5/23/18

Cream of Corn Soup

1 onion, chopped
2 celery stalks, diced (with leaves if possible)
3 tbsp oil
1 tbsp butter
1/4 c flour
4 c milk
4 c kernel corn
1/2 tsp curry powder, or to taste
salt and pepper to taste

Saute onion and celery in oil and butter till onion's lightly browned.
Add flour and blend thoroughly.
Add milk; stir till thickened.
Add remaining ingredients.
Mix well.
Cover and leave over very low heat till ready to serve.
Serves six.

This recipe is in Mom's hand on a card in her old recipe box. 


Mosquito Yard Spray

1 big bottle of cheap blue mouthwash
3 cups of epsom salt
3 cheap, stale, 12-ounce beers
Mix till the salt’s dissolved. 
Spray anywhere you sit outside. 
Won’t harm plants. 
Mosquitoes will be gone about 80 days. 


5/22/18

Black Bean & Sweet Pepper Stew

This didn't appear to be a hit with my meat-and-potatoes-lovin' fella, but I absolutely love it!

2 tb olive oil
1 c chopped onion
1 tb chopped garlic
1/2 c diced celery
1/2 c diced carrot
1 red pepper, chopped
1 yellow pepper, chopped
2 tsp ground cumin
1 or 2 tsp minced jalapeno pepper
1 tsp chili powder
1 x 28-oz can plum tomatoes (& juice), coarsely chopped
1 x 14-oz can black beans, rinsed & drained
1/4 c red wine
2 tb chopped parsley
2 tb lemon juice
salt and pepper to taste
3 oz sliced cheddar

Set oven to 350F to preheat.

Saute onion and garlic in olive oil for 3 to 5 minutes
Add celery and carrot; cook 3 to 5 minutes.
Add peppers, cumin and chili powder; cook 1 minute.
Add tomatoes and juice; reduce heat to medium-low and simmer 10 minutes.
Add beans, wine, parsley, lemon juice; season with salt and pepper. Simmer 5 to 7 minutes.
Transfer to three-litre baking dish and top with cheddar.

Cornbread Topping:
1/3 c cornmeal
1/3 c flour
1 tsp sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp chili powder
1 egg, lightly beaten
1/2 c milk
1 tsp minced jalapeno
2 tb melted butter

Bake 20 to 25 minutes.




5/7/18

Helen's Pink Lady Dessert

2 c graham wafer crumbs
1/2 c butter or margarine, melted
1/2 c brown sugar
1 tsp flour
1 tin sweetened condensed milk
2 c coconut

Mix first four ingredients and pat into a well-greased 9x13 pan.
Combine milk and coconut and spread over crumb mixture.
Bake at 350F for 30 minutes or until light brown.
Cool.

Top with butter icing, using cherry juice for the liquid.


Our good neighbour when we lived in Legal, Alberta, used to keep these in her freezer and bring them out when we dropped in. I always think of Helen when I make them, and they are fond, fond memories. These squares are a hit with anyone who has a serious sweet tooth.

4/5/18

Crustless Quiche

1/4 c butter
10 eggs
1 lb Monterey Jack cheese, grated
1 tsp baking powder
1 pint cottage cheese
1/2 c flour
salt to taste

Heat oven to 400F. Melt butter in 9x13" pan. Remove and beat eggs till fluffy. Stir in flour, baking powder and salt. Add cheeses and pour into pan. Bake 15 minutes. Reduce heat to 350F for 40 to 50 minutes.
Ham flakes or bacon can also be added.
This quiche is great after being frozen, too.

Recipe: Joanne Bohl and Tammy Bohl, St. Peter's Lutheran Parish Cook Book

3/30/18

Cinnamon and Chicken Stew

1 tbsp oil
3 medium onion, thinly sliced
1 tbsp minced, peeled fresh ginger
3 cloves garlic, thinly sliced
1/2 tsp ground cumin
2 x 15-oz cans chickpeas (or 3 and 1/2 c cooked chickpeas)
1/2 small lemon, seeded and finely chopped, plus wedges for serving
4 plum tomatoes, coarsely chopped
3 sticks cinnamon
1 and 1/2 c water
1 whole chicken, cut into pieces, skin removed
coarse salt and freshly ground pepper
1/4 c coarsely chopped cilantro, plus more for garnish

Heat a large stockpot over medium heat and add oil. Add onion, ginger and garlic. Cook, stirring frequently, till onions are soft and translucent, about 10 minutes. Add cumin and stir for 30 seconds. Add chickpeas, lemon, tomatoes and cinnamon; cook till tomatoes soften slightly, about 3 minutes.

Season chicken with salt and pepper; add to pot. Add water, nestling chicken into liquid. Bring to a boil. Reduce to a gentle simmer and cook, partially covered, till chicken is cooked through -- about 40 minutes. Remove chicken.

Continue cooking over high heat to reduce slightly if necessary, crushing some chickpeas to thicken. Stir in cilantro. Taste and adjust for seasoning. Spoon chickpeas and liquid into serving bowls; top with chicken. Sprinkle with cilantro and serve with lemon.

***
Sorry, don't know where this recipe came from. Somewhere online I suppose.
I didn't have a whole chicken handy so used a tray of chicken thighs instead.
The local store doesn't have fresh cilantro either so I did a google search and found a suggestion to use celery leaves.

Faye's Oven Rice Casserole

1 c rice
1 pkg onion soup mix
1 cup fresh mushrooms
1/4 c oil
2 tbsp soya sauce
2 c water

Mix in large casserole dish and bake at 350F for one hour.
I didn't have any mushrooms in the house but I did have a can of baby corn, so I chopped those into chunks. Not bad!

Onion Soup Mix

1 and 1/2 tsp dried parsley
8 tsp dried onion flakes
1 tsp turmeric
1/2 tsp celery seed
1/2 tsp salt
1/4 tsp pepper
1 tsp onion powder
1/2 tsp sugar

I found this mixture online when I was trying a new recipe and didn't have commercial onion soup mix in the house. It made the rice casserole quite yellow but it was tasty.

3/20/18

Veggies with Noodles

1 TB olive oil
3 cloves of garlic, minced
1/2 an onion, chopped
1/2 green pepper, chopped
small tin of water chestnuts, sliced "matchstick-style"
2 c fresh mushrooms, sliced as above
2 TB soya sauce
2 TB black bean sauce
1 TB butter chicken curry paste
2 green onions, chopped
2 c fine egg noodles (or any noodles; why not?)
chopped lettuce (about 2 c or to taste)

Saute, in olive oil, the next 5 ingredients for 5 or 10 minutes: first the garlic, onion and pepper, and last the water chestnuts and mushrooms. Then add the soya sauce, black bean sauce and butter chicken curry paste and warm over low heat. Boil and drain noodles. Toss all with chopped lettuce and green onions.

Original recipe: Asian Lettuce Wraps

I didn't have all the ingredients called for in the original so used what I had on hand instead.

2/6/18

Oil Pastry

1 c flour
1/4 c oil
1/2 tsp salt
2 and 1/2 tbsp water.

Sift flour, measure again and sift with salt.
Combine oil and water and beat with fork till thick and creamy.
Pour over flour, all at once, and mix lightly with fork.
Form into ball and roll on floured board.
Fit into nine-inch pie pan, folding over edges and pressing between fingers to flute.
Chill before baking.
Prick shell with fork.
Bake at 450F for 10-12 minutes.

Double the amount if making a two-crust pie.

Original recipe: Eat, Drink and Be Healthy, by Agnes Toms

This is considerably heavier than most pie crusts, though the original recipe calls for either white or whole wheat pastry flour and maybe that makes a difference?

Chicken Pot Pie

3 c cooked and diced chicken
1 c sliced mushrooms (or a 10-oz can)
2 c sliced cooked carrots
1 c frozen cooked peas
2 c leftover gravy
2 chicken bouillon cubes
1/4 tsp onion powder
1/4 tsp celery salt
*pastry for top

Put first four ingredients into three-quart casserole and stir lightly.
Heat gravy; stir in onion powder and celery salt.
Pour over meat and veggies, lifting with fork here and there to let gravy, which shouldn't be too thick, run through.
Roll out pastry a half-inch larger in diameter than casserole top. Place on top. Cut slits in pastry.
Bake at 400F for 30 minutes or till heated through and light brown.
Serves six.

*You can make any single-layer pie crust pastry for the top.
I make an oil pastry using whole wheat flour. Click on the link if you want to try it.

**Karen's recipe