Steak Fingers are a good summer time meal. They are easy to fix, easy to eat and everyone likes them. Today I served them with gravy, fried okra salad, mashed potatoes, hot biscuits, cantaloupe and red, yellow and orange peppers and radishes. I made a chocolate cake last night so that with ice cream and coffee was dessert. I have the recipes for the cake, the fried okra salad and biscuits in earlier blogs~
This recipe for homemade corn tortillas is fast and easy. You mix the batter, pour it in a small 8″ skillet, much like making a crepe or pancake, and cook it in a minute. Repeat until you have used all the batter, It should make 12 nice size corn tortillas. You cook the tortilla twice, once to make it and then the second time is to soft fry it in oil to cook it and make it a little crisp around the edges, it gives it a wonderful flavor. You can roll up whatever you like inside, here I have grated cheese, cottage cheese, shredded lettuce, scrambled eggs and tomatoes. Everyone can build their own. Since the batter has an egg in it, don’t heat it in the microwave or it will taste “fishy”. ( I sent this recipe to Elizabeth since she likes Mexican Food and there are no tortillas in Africa, and no masa flour to make them. They do have corn meal so she will be able to make enchiladas and tacos now).
Today is Friday so you have time to go to the grocery store for avocado, sour cream dressing, tortillas and cilantro and be ready to fix everyone a nice weekend breakfast. They will love you for it!
These crisp breakfast tacos are a real treat. I always keep small packages of pinto beans cooked and in the freezer. I also freeze packages of corn tortillas and when I need them, I can just slip a knife between them and pop out however many I want. This is a good supper time meal too. Forget the fork, break them apart and eat them with your fingers, a little messy but just don’t look~
Hot Chicken Salad is a main course meal, all you need to add is a fresh vegetable salad or fruit salad and hot rolls for a fantastic company dinner. It is one of Pat Pfluger’s great recipes, and she has many. It can be put together the day before and then topped with the cheese and potato chips just before heating. Talking about potato chips, one bag is almost $5. The world has gone crazy. I can buy a whole chicken for less than that. Or I can buy a pound of fat hamburger meat for $7. Recently I saw cows tongues in the market for a whopping $32 each, that is the trash meat that the butcher used to give away for nothing. I like the old days best~
As I posted in an earlier blog about having ‘survival food’ stored in my closet, I have decided I needed to start using it. I was having my Sunday after church dinner and we enjoyed the feature of the day, hominy casserole using a gallon can of the hominy. I served it with thin cut pork chops, fried tender and crisp~
There was a big bowl of the black eyed peas I worked on all last week, fresh turnip greens (Wall Mart), mashed potatoes with cream gravy, Austin’s tasty tomatoes and English cucumbers from his garden, radishes from Debbie’s garden. Top it all off with buttered corn bread. Someone else passed on the dessert but Debbie and I enjoyed Haagen-Dazs Gelato Vanilla Caramel Pizzelle ( fancy name for Eskimo Pie).
Hominy Casserole ( this is the recipe for regular family size)
1 medium onion chopped, cook in 2 Tbs, canola oil until tender
1/2 tsp garlic powder
1 cup sour cream
1 cup shredded cheddar cheese (save half to sprinkle on top later)
1/4 cup milk
1 can (4 ounces) can green chilies
1 2 ounce jar pimentos
1/4 tsp cumin
3 cans (15 ounces each) hominy drained
In large bowl, combine half of the cheese and all the other ingredients. Pour into greased 2-qt baking dish, bake uncovered at 350* for 30 minutes or until heated through. Sprinkle remaining cheese on top. You can make this ahead of time and refrigerate to bake later.
It would be hard to find another thing as good as fresh black eyed peas. Most times it is just hard to find them anywhere. I had some lined up with Farmer Shay but after planting 8 acres of them in five different fields, the deer found them and he didn’t make a crop. I mentioned on Face Book that I was looking for some to buy and a good friend knew of a source, that same evening there were two big sacks hand delivered to my front door by her son Austin. He said he would take me to the pea patch the next morning when it was cool and we could pick more. So I ended up with about three bushels.
Now comes the fun part, shelling them.They need to be taken care of within day or so, the sooner the better. I put a damp towel over the baskets while I worked on others. I have had this pea sheller for maybe 50 years and it does a good job. A hand mixer is attached to the side with the metal thing and it turns two black rubber rollers inside, much like a washing machine wringer. The peas drop in the container while the shuck goes out the back onto a towel. I like to sit and shell them by hand too, it is pleasant work. (It is not noisy either).
When I have enough shelled to blanch, I wash those and put them in boiling water, bring it to a boil again and let them roll around in there for about 3 minutes, then cool off quickly in cold water.
Drain and they are ready for the quart freezer bags.
I season my peas with about three slices of bacon and boil until they are tender~ maybe 20 minutes, check on them and don’t cook them to death. This along with corn bread, a pork chop, and a glass of buttermilk, you have a feast. It makes your kitchen smell good too~
This is a real old timey dish. Years ago, families tended to be big and food had to go a long way. With this meal, you could cook a chicken and add more dumplings and gravy to fit the crowd. The meat was left on the bone, that way, it took longer to eat and you could see if someone else got your favorite piece. My daddy had something he always said when we had company, “eat plenty of gravy, it’s just s good as the meat”.
You start with a large pot, and a whole whole chicken (fryer). Cut into serving-size pieces (you will have two legs, two thighs, two breasts, a pulley bone, back, neck and ribs). Put it in the pot, cover with water and 1 tsp salt, 1 med onion and one one rib of celery. Cook for an hour and a half. When done, put the chicken pieces in separate bowl, discard onion and celery , and thicken the broth. ( put 3 tablespoons of flour in a cup, add 1/2 cup of water and stir to get the lumps out. Then add several spoons of the hot broth to cup and stir to mix. Put this back in the pot and cook until it starts to thicken, stirring the whole time). Add more salt to taste if necessary. While it is cooking you mix up the dumplings.
This is something you might like~ a lot! It is homemade pita bread (or pocket bread) that is stuffed with meat, seasoned with curry and mixed with crunchy vegetables, raisins, and chopped apples. The bread is tough and chewy, it holds the stuffing down to the last bite and doesn’t get soft and weepy. It is something you can eat on the run or serve to your company around the dinning table. It is delicious. Curry is one of my favorite seasonings, it has a woody taste and is different from any other spice. We always made these sandwiches down on the river in the summer time. Everyone liked them and they were good warm or cold. They were just good.
Make the bread first, and while it is rising, you can start on the stuffing, it only takes a short time from start to finish. The dough needs to rest for a little while so it will relax and you will be able to roll the circles without resistance, otherwise you will roll and it will fight with you.
I have always been amazed that flour, liquid and a rising agent can be combined to make every kind of bread you can imagine and all of them are different. Here goes~
CURRY BEEF PITA SANDWICHES
1 pkg. yeast
½ warm water
1 tsp sugar
~ let this sit for 5 minutes
1 c. warm water
3 c flour
1 ¼ tsp salt
Now beat and mix all together and let
rise for 2 hours. Divide into 6 balls
and roll into 7 in. circles on floured board.
Spray 2 cookie sheets with Pam,
lay three circles on each pan and
Let rise for 10 minutes while you preheat oven to 450 degrees. Bake for about 6 minutes, until they start to turn golden,watch that they don’t burn. Cool on wire racks and then cut in halves, I use kitchen scissors.
1 lb. very lean ground meat
1 onion, chopped
Add & cook 4 or 5 minutes:
1 chopped apple
1/3 c white raisins
½ c celery chopped med. fine
2 carrots chopped med. fine
1 ¼ tsp salt
1 tsp curry powder and 2 T white wine
Stuff pockets with filling and add a dollop
of sour cream dressing.
My friend Ann Barker sent me this recipe for some real comfort food. (Her mother got it from Gene Kerr years ago). It is one of those dishes you make in 15 minutes and eat on all day, you have to keep going back for another taste. Onions and tomatoes are two of my favorites.
This is a simple recipe for pickled beets. It is easy and fast and adds something special to any meal. They will keep well in the refrigerator for a week, if you can stay out of them~I can’t think of any dinner meal that they wouldn’t make more special.
2 cans whole or cut beets (drain but save
1/2 c. of the juice)
3/4 c. vinegar
3/4 c sugar
Put beets, vinegar, saved
beet juice and sugar in saucepan,
bring to a full boil. Let cool and store
in refrigerator until ready to use.
This is a wonderful Chinese dinner, perfect for company, everyone will love it. Any left overs can be put on plates for the freezer to be enjoyed later. It is colorful and simply delicious. My favorite Chinese Food.
1 1/2 lbs chicken breasts
2 bell peppers
large can pineapple chunks
3 Roma tomatoes
6 cups chicken broth
Sauce ( you can make this ahead of time)
1/2 c soy sauce
4 heaping T. corn starch
2 c chicken broth ( I make my own any time I am boiling chicken, then freeze it)
1/2 c vinegar
3 T sugar
Pineapple juice from drained chunks
Stir (constantly) together and cook until thickened, it is slightly thinner than gravy
Fried chicken breast chunks (this can be done an hour or so before dinner, like before church)
Cut breasts into small cubes (the size of pineapple chunks)
1 egg & 1/2 c. water Mix together in med size bowl)
2 c flour seasoned with salt and pepper and put in large mixing bowl
Dip chicken cubes in egg mixture, then into flour and coat completely, only do about 1/4th at a time so they will be well covered.
Heat 2 c. corn oil hot in wok or skillet, drop in chicken and stir while it fries until done, it only takes a few minutes . Put on paper towels and get all the grease off. Then do the rest of the chicken the same way until it is all cooked.
2 c rice
2 tsp salt
4 1/2 c chicken broth
Put it all in a large pant, bring to a boil, stir, reduce heat and cook 25 minutes or until tender. (you can do this before church too)
Cut up vegetables, even the day before is fine
Stir fry in hot wok or big skillet with 1/4 c. corn oil:
2 bell peppers (big chunks)
1 onion, quartered and separated
4 stalks celery cut into 1/2 in. chunks
(Only cook for a few minutes! you want them crunchy)
Add drained pineapple chunks,
can of water chestnuts drained
Roma tomatoes, (quartered)
fried chicken chunks
toss together with vegetables and sauce on heat for
about 30 seconds more.
Serve the Shun-Goi on rice in each individual plate, this recipe is generous for 6 people~
This is such an easy recipe, it sounds complicated but once you make it, you will see
it is fast and simple. When I cut up the vegetables, I put each in a plastic bag and don’t
mix them until I cook them.
It is one, two, three, four:
1. fry the chicken chunks
2. make the rice
3. stir fry the vegetables~ and 4. make the sauce
This is a recipe you will want to make often, these pralines will melt in your mouth. (there is another recipe for the creamy, chewy kind that I will post later) The secret to making wonderful pralines is to toast the pecans first. I always toast pecans that are going into any candy recipe. This was my Grandmother Montgomery’s favorite candy to cook~
½ Cup Brown Sugar
½ Cup Water
2 Tablespoons Light Karo
1 Tablespoon Vinegar
1 Tablespoon Butter
two cups at a time. Stir every 30 seconds so they
don’t overcook.) Generiously butter a cookie sheet.
down the sides of the pan with moist paper towel to prevent sugar crystals
from forming. Cook to 234 degrees on candy thermometer.
Remove from stove, add butter and nuts and beat until the mixture starts
to thicken and loose its shine. Quickly drop from spoon to the buttered cookie sheet, using
Makes about 20 pralines.