My good friend Patty has a new recipe blog. If you are looking for time-tested favorites, you can't go wrong with Patty's recipes. When David's mom was in the hospital for the last time, Patty promised her that she'd take care of her boy. Not only has she kept that promise, but she's extended it to include me. Patty and her husband Jim are kind enough to invite us for dinner often. Patty's kitchen is a lot like mine - very small and hardly room for two - but the most amazing things come out of that kitchen. The first time I went to their house with David, I was a nervous wreck. What should I wear? Will I know what fork to use? I was so relieved to arrive and find that Patty doesn't wear shoes unless she just has to and that she serves things like fried potatoes.
Check out her blog here: http://pattyskitchen.blogspot.com/. She's just getting started, so bookmark it and come back often.
Recipes from the friends and family of the little house on Fremont Avenue
Monday, November 24, 2008
Sunday, November 23, 2008
Chili
There's nothing unusual about this chili, but it's a sure fire hit with our friends. I recommend doubling or tripling this recipe. If you have some left, freeze it. It's even better after spending a month or two in the freezer.
4 tablespoons butter
1 large onion, chopped
3-4 pounds hamburger - the fatty greasy variety
4 tablespoons crush red chile
4 tablespoons chili powder
3 tablespoons cumin
3 medium cloves garlic, crushed
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon sugar
1 (14 ounce) can peeled whole tomatoes
4 cans kidney beans
Melt butter in a large heavy pot over medium heat. Add onion and cook until translucent. Add meat, crushed chile, chili powder, cumin, garlic, pepper. Mix well and brown meat. Once meat browns (do not drain!), add remaining ingredients. Bring to a boil. Lower heat and simmer uncovered. Stir occasionally. Simmer for 4-8 hours - the longer the better. We serve it with Fritos, cheese, sour cream, and chopped onion.
4 tablespoons butter
1 large onion, chopped
3-4 pounds hamburger - the fatty greasy variety
4 tablespoons crush red chile
4 tablespoons chili powder
3 tablespoons cumin
3 medium cloves garlic, crushed
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon sugar
1 (14 ounce) can peeled whole tomatoes
4 cans kidney beans
Melt butter in a large heavy pot over medium heat. Add onion and cook until translucent. Add meat, crushed chile, chili powder, cumin, garlic, pepper. Mix well and brown meat. Once meat browns (do not drain!), add remaining ingredients. Bring to a boil. Lower heat and simmer uncovered. Stir occasionally. Simmer for 4-8 hours - the longer the better. We serve it with Fritos, cheese, sour cream, and chopped onion.
Wednesday, November 12, 2008
Cornbread Stuffing
Everyone has their own version of this Thanksgiving staple. This is the recipe that David's mom used, so I make it at least once a year for him.
Corn Bread
2 cups flour
6 teaspoons baking powder
1 and a half teaspoons salt
2 cups cornmeal
4 eggs
2 cups milk
1/2 cup cooking oil
Heat oven to 425. Grease a 9x13 baking pan. Mix dry ingredients. Beat eggs just enough to blend yolks and whites. Stir milk and oil into eggs. Add dry ingredients and stir to blend thoroughly. Pour into greased pan and bake 25 minutes or until toothpick inserted in middle comes out clean.
Stuffing
Prepared cornbread
1/2 medium onion, chopped
1 rib celery, chopped
2 eggs, beaten
1 can chicken broth
1 and 1/2 teaspoons baking powder
2 tablespoons sage
Milk, enough to make mixture mushy
Salt and Pepper to taste
Crumble the cornbread into a large mixing bowl. Add the onion and celery and mix. Add remaining ingredients. Pour into 9x13 or larger baking dish. Bake at 325 for an hour.
Corn Bread
2 cups flour
6 teaspoons baking powder
1 and a half teaspoons salt
2 cups cornmeal
4 eggs
2 cups milk
1/2 cup cooking oil
Heat oven to 425. Grease a 9x13 baking pan. Mix dry ingredients. Beat eggs just enough to blend yolks and whites. Stir milk and oil into eggs. Add dry ingredients and stir to blend thoroughly. Pour into greased pan and bake 25 minutes or until toothpick inserted in middle comes out clean.
Stuffing
Prepared cornbread
1/2 medium onion, chopped
1 rib celery, chopped
2 eggs, beaten
1 can chicken broth
1 and 1/2 teaspoons baking powder
2 tablespoons sage
Milk, enough to make mixture mushy
Salt and Pepper to taste
Crumble the cornbread into a large mixing bowl. Add the onion and celery and mix. Add remaining ingredients. Pour into 9x13 or larger baking dish. Bake at 325 for an hour.
Sunday, November 9, 2008
Chicken Tortilla Soup
4 Uncooked, boneless, skinless chicken breasts
2 15oz. cans black beans, undrained
1 15 oz. can diced tomatos
1 15 oz. can Rotel
1 c. salsa
2 8 oz. cans tomato sauce
2 cans cheddar cheese soup
Extras: tortilla chips, shredded cheese, sour cream, or cilantro
1. Combine all ingredients (except extras) in a large crock pot.
2. Cover, cook on low for 8 hours.
3. Just before serving, remove chicken and slice or shed into bite sized pieces, add back to soup.
4. To serve, put a handful of chips in individual soup bowls. Ladle soup over chips. Top with cheese and or sour cream.
From About.com. This could easily be cut in half for two. My crockpot (a medium/large size) was full to the brim once all ingredients were added.
2 15oz. cans black beans, undrained
1 15 oz. can diced tomatos
1 15 oz. can Rotel
1 c. salsa
2 8 oz. cans tomato sauce
2 cans cheddar cheese soup
Extras: tortilla chips, shredded cheese, sour cream, or cilantro
1. Combine all ingredients (except extras) in a large crock pot.
2. Cover, cook on low for 8 hours.
3. Just before serving, remove chicken and slice or shed into bite sized pieces, add back to soup.
4. To serve, put a handful of chips in individual soup bowls. Ladle soup over chips. Top with cheese and or sour cream.
From About.com. This could easily be cut in half for two. My crockpot (a medium/large size) was full to the brim once all ingredients were added.
Hot Crab Dip
2 (8oz.) pkg. cream cheese, softened
1 (8oz.) container sour cream
1/4 C. mayonnaise
1 T. Worcestershire sauce
1 T. lemon juice
1 t. dry mustard
1/4 t. garlic salt
3 (6 oz.) cans Lump (or med. grade) Crab meat, drained
1 C.(4oz.) shredded Cheddar cheese
crackers or toasted French bread rounds
Combine first 7 ingredients, stirring until blended. Add drained, canned crab meat and mix well. Spoon mixture into a 9 X 13 baking dish that has been sprayed with Pam; sprinkle evenly with Cheddar cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve immediately with crackers or French bread rounds.
Delicious!
My friend Robyn made this last year for my bridal shower. I tried to never move more than an arm-length from it.
1 (8oz.) container sour cream
1/4 C. mayonnaise
1 T. Worcestershire sauce
1 T. lemon juice
1 t. dry mustard
1/4 t. garlic salt
3 (6 oz.) cans Lump (or med. grade) Crab meat, drained
1 C.(4oz.) shredded Cheddar cheese
crackers or toasted French bread rounds
Combine first 7 ingredients, stirring until blended. Add drained, canned crab meat and mix well. Spoon mixture into a 9 X 13 baking dish that has been sprayed with Pam; sprinkle evenly with Cheddar cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve immediately with crackers or French bread rounds.
Delicious!
My friend Robyn made this last year for my bridal shower. I tried to never move more than an arm-length from it.
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