Source: Quick Cooking Magazine. July/August 2000 pg. 19
2 TB garlic salt
2 TB garlic powder
2 TB dried minced onion
2 TB onion powder
2 TB sea salt
Combine ingredients and store in an airtight container in a cool, dry place for up to one year.
Additional ingredients:
2 C. green beans or vegetable of choice
1 TB butter
To Use:
Cook and drain vegetables. Add butter and ½ - 1 tsp. seasoning mix. Toss until butter is melted.
Mommy saw this in her Quick Cooking magazine one day and decided to give it a try. Our entire family likes it on green beans. Grandmommie likes it too and puts it on all kinds of vegetables. This is also a great one to sprinkle on fried cucumber, squash, and tomatoes. Grandmommie makes that for us sometimes and it is so yummy!
Love Always,
Mommy
Sunday, May 30, 2010
Coban Salata
Salad:
3 large tomatoes
2 cucumbers
Dice the vegetables and place them in a bowl.
Lemon & Oil Dressing:
¼ C. olive oil
¼ C. lemon juice
½ tsp sea salt
1-2 TB dill weed
Combine all ingredients in a bowl. Whip with a fork until the dressing is a creamy white with green flakes. :) Pour Lemon & Oil dressing over vegetables and let it marinate for at least 30 minutes. This tastes better if it is refrigerated and marinated for several hours.
Mommy first tried this when she and Daddy lived in Turkey. This is a Hannah, Daniel, and Mommy favorite! This can also be made with zucchini or yellow squash or a combination of squash, zucchini, and cucumber. We usually put a lot of dill weed in it. Maybe one day our garden will have both cucumbers and tomatoes at the same time and we can make this! :)
Love Always,
Mommy
3 large tomatoes
2 cucumbers
Dice the vegetables and place them in a bowl.
Lemon & Oil Dressing:
¼ C. olive oil
¼ C. lemon juice
½ tsp sea salt
1-2 TB dill weed
Combine all ingredients in a bowl. Whip with a fork until the dressing is a creamy white with green flakes. :) Pour Lemon & Oil dressing over vegetables and let it marinate for at least 30 minutes. This tastes better if it is refrigerated and marinated for several hours.
Mommy first tried this when she and Daddy lived in Turkey. This is a Hannah, Daniel, and Mommy favorite! This can also be made with zucchini or yellow squash or a combination of squash, zucchini, and cucumber. We usually put a lot of dill weed in it. Maybe one day our garden will have both cucumbers and tomatoes at the same time and we can make this! :)
Love Always,
Mommy
Lemon Garlic Dressing
¾ C. lemon juice (app. 4 lemons)
4 cloves garlic, minced
¼ C. olive oil
1 tsp sea salt
Combine lemon juice and garlic cloves. Allow the garlic to soak in the lemon juice for at least 10 minutes. Strain out garlic and add olive oil and sea salt to garlic lemon juice. Shake well to combine before serving.
This is yummy salad dressing. One day when we went to Mrs. Munzo's house for lunch Mommy brought this. I got a little carried away and used 6 or 7 cloves of garlic. Whew! It was so garlic-ly. I don't think you children enjoyed it as much as when I make it the normal way. :)
Love Always,
Mommy
4 cloves garlic, minced
¼ C. olive oil
1 tsp sea salt
Combine lemon juice and garlic cloves. Allow the garlic to soak in the lemon juice for at least 10 minutes. Strain out garlic and add olive oil and sea salt to garlic lemon juice. Shake well to combine before serving.
This is yummy salad dressing. One day when we went to Mrs. Munzo's house for lunch Mommy brought this. I got a little carried away and used 6 or 7 cloves of garlic. Whew! It was so garlic-ly. I don't think you children enjoyed it as much as when I make it the normal way. :)
Love Always,
Mommy
Jason's Salsa
2 cans (28 oz. total) diced tomatoes, drained well
½ onion
1 clove garlic, minced or 1 tsp garlic powder
2 tsp cilantro leaves
1 tsp salt
2 tsp sugar
1 tsp parsley
2 jalapeno peppers, stems removed
1 TB lemon juice
1 TB lime juice
Combine all ingredients in a blender and blend to desired consistency.
Note to Team Southerland- Do not allow a person with a cold to make this with free access to several jalapeno's. Daddy did that to us in Virginia once. Mommy did a "modified stationary panic" until my thoughts returned to my mind and I ran to get something to drink. It was the hottest thing I have ever tasted! Daddy took it to church and there was a couple in attendance who lived in Guatemala. They tasted Daddy's salsa and said, "The flavor is really good but it is too spicy!" :) We laughed and laughed. Someone even drew a little picture of a man with tears running down his face and set it up against the serving container of salsa. (It might have been Daddy who did that!) :) I think the 2 jalapenos are about the max that Mommy can take in this but it sure does have a fantastic flavor! By the way, Daddy's salsa has nothing on Uncle Michael's salsa. His is so hot that the guys sweat when they eat it. Now that is some serious "clearing your sinuses" food! :)
Love Always,
Mommy
½ onion
1 clove garlic, minced or 1 tsp garlic powder
2 tsp cilantro leaves
1 tsp salt
2 tsp sugar
1 tsp parsley
2 jalapeno peppers, stems removed
1 TB lemon juice
1 TB lime juice
Combine all ingredients in a blender and blend to desired consistency.
Note to Team Southerland- Do not allow a person with a cold to make this with free access to several jalapeno's. Daddy did that to us in Virginia once. Mommy did a "modified stationary panic" until my thoughts returned to my mind and I ran to get something to drink. It was the hottest thing I have ever tasted! Daddy took it to church and there was a couple in attendance who lived in Guatemala. They tasted Daddy's salsa and said, "The flavor is really good but it is too spicy!" :) We laughed and laughed. Someone even drew a little picture of a man with tears running down his face and set it up against the serving container of salsa. (It might have been Daddy who did that!) :) I think the 2 jalapenos are about the max that Mommy can take in this but it sure does have a fantastic flavor! By the way, Daddy's salsa has nothing on Uncle Michael's salsa. His is so hot that the guys sweat when they eat it. Now that is some serious "clearing your sinuses" food! :)
Love Always,
Mommy
Shell's Guacamole
1 avocado
1 tsp lime juice
¼ tsp salt
½ tsp cilantro
¼ tsp garlic powder
Halve and scoop avocado into a bowl. Add remaining ingredients. Smash it all together with a fork. Enjoy!
A long time ago I ordered the Guacamole Live! at On the Border restaurant while we lived in Virginia. It was an appetizer that they made for you at your table. I came home and recreated this recipe after watching how they did it. They didn’t use garlic powder so I added that part in because I like garlic. :) Daniel loves this stuff and would eat an entire bowl of it if I let him. He and I usually polish off a bowl if this in no time flat. He is my guacamole buddy! Maybe one day he will be making this for his wife and children. :)
Love Always,
Mommy
1 tsp lime juice
¼ tsp salt
½ tsp cilantro
¼ tsp garlic powder
Halve and scoop avocado into a bowl. Add remaining ingredients. Smash it all together with a fork. Enjoy!
A long time ago I ordered the Guacamole Live! at On the Border restaurant while we lived in Virginia. It was an appetizer that they made for you at your table. I came home and recreated this recipe after watching how they did it. They didn’t use garlic powder so I added that part in because I like garlic. :) Daniel loves this stuff and would eat an entire bowl of it if I let him. He and I usually polish off a bowl if this in no time flat. He is my guacamole buddy! Maybe one day he will be making this for his wife and children. :)
Love Always,
Mommy
Wednesday, May 26, 2010
Creamy Mac-N-Cheese
From Laura at Heavenly Homemakers
Creamy Mac N Cheese
2 1/2 cups whole wheat pasta
3 cups whole milk
1/2 t. sea salt
1 cup shredded cheese (I use white cheddar)
Mix pasta, milk and salt in a large sauce pan. Cook over medium-high heat STIRRING ALMOST CONSTANTLY until the pasta is tender (10-15 minutes). Remove from heat. Add cheese and stir until melted. Serve immediately.
This is really yummy! It makes an awesome creamy, cheesy sauce. I usually use a bit more salt and this is so good with Colby Jack cheese. Delcious! We have this often for lunch and sometimes even when Mrs. Munoz comes over. This with Ranch Dip and carrot and celery sticks makes an wonderful lunch! Three cheers for Mac n Cheese! Hip hip horah!
Love Always,
Mommy
Creamy Mac N Cheese
2 1/2 cups whole wheat pasta
3 cups whole milk
1/2 t. sea salt
1 cup shredded cheese (I use white cheddar)
Mix pasta, milk and salt in a large sauce pan. Cook over medium-high heat STIRRING ALMOST CONSTANTLY until the pasta is tender (10-15 minutes). Remove from heat. Add cheese and stir until melted. Serve immediately.
This is really yummy! It makes an awesome creamy, cheesy sauce. I usually use a bit more salt and this is so good with Colby Jack cheese. Delcious! We have this often for lunch and sometimes even when Mrs. Munoz comes over. This with Ranch Dip and carrot and celery sticks makes an wonderful lunch! Three cheers for Mac n Cheese! Hip hip horah!
Love Always,
Mommy
Lemon Chicken
Greek Chicken
From the Cooking Kingdom Style cookbook
Renee Berzins
6 frozen chicken breasts
2 C. olive oil
3/4 C. lemon juice
3 T. oregano
1 TB + 2 tsp garlic salt
pepper to taste
Place chicken in a 9x13 dish. Cover with olive oil and lemon juice. Season with oregano, garlic salt, and pepper. Cover tightly and bake at 250 degrees for 4-6 hours. Serve over rice using the juices in the pan to flavor the rice.
We tried this tonight for the first time and it is a winner! Yum! We all thought this was so good. I am sure this is going to become a staple around here. The original recipe calls for chicken breast halves with the bone in and cook it for 10-12 hours. I modified it to use the boneless chicken breasts instead. I am so glad we found a yummy chicken recipe. We needed a new one! Hannah says, "It's really good!" Daniel says, "It's the most tastiest and easy to cut." :)
Love Always,
Mommy
From the Cooking Kingdom Style cookbook
Renee Berzins
6 frozen chicken breasts
2 C. olive oil
3/4 C. lemon juice
3 T. oregano
1 TB + 2 tsp garlic salt
pepper to taste
Place chicken in a 9x13 dish. Cover with olive oil and lemon juice. Season with oregano, garlic salt, and pepper. Cover tightly and bake at 250 degrees for 4-6 hours. Serve over rice using the juices in the pan to flavor the rice.
We tried this tonight for the first time and it is a winner! Yum! We all thought this was so good. I am sure this is going to become a staple around here. The original recipe calls for chicken breast halves with the bone in and cook it for 10-12 hours. I modified it to use the boneless chicken breasts instead. I am so glad we found a yummy chicken recipe. We needed a new one! Hannah says, "It's really good!" Daniel says, "It's the most tastiest and easy to cut." :)
Love Always,
Mommy
Sunday, May 23, 2010
Hamburger Hints
For several years now I have been browning up hamburger 7-10 lbs. at a time. Then I freeze it in 1/2 or 1 lb. quantities. This makes dinners that requiring browning hamburger first very simple. It is almost as easy to dirty up a couple of dishes and brown up a bunch of burger at a time as it is to brown up 1 pound.
Another hamburger hint- we also patty up several pounds of burger and then flash freeze them overnight on parchment paper lined cookie sheets. The next day we pull them off the parchment paper and put them in freezer bags. This makes it super easy to throw burgers on the griddle or grill for a quick meal.
Anything you can do to stream line the dinner making process will make it easier for you in the long run and result in less "I don't know what to do for dinner so we need to go out" situations. :)
I hope you enjoy the kitchen tips. I know you all will come up with even better ways to make things easier to prepare meals for your families.
Love Always,
Mommy
Another hamburger hint- we also patty up several pounds of burger and then flash freeze them overnight on parchment paper lined cookie sheets. The next day we pull them off the parchment paper and put them in freezer bags. This makes it super easy to throw burgers on the griddle or grill for a quick meal.
Anything you can do to stream line the dinner making process will make it easier for you in the long run and result in less "I don't know what to do for dinner so we need to go out" situations. :)
I hope you enjoy the kitchen tips. I know you all will come up with even better ways to make things easier to prepare meals for your families.
Love Always,
Mommy
Evaporated Milk Substitute
Source- About.Com: Frugal Living
2/3 cup non-fat dry milk
3/4 cup water
Mix the water and dry milk powder together. Then, use in place of the evaporated milk in any recipe.
Yield: 1 cup (8 ounces)
Did You Know?
Evaporated milk is simply fresh milk that has had about 60% of its water content removed.
I was getting out all the ingredients to make Homemade Mac-N-Cheese for church tomorrow and I realized that I didn't have any evaporated milk. A quick search lead me to this recipe. :) Yippee- saved a trip to the store.
Love Always,
Mommy
2/3 cup non-fat dry milk
3/4 cup water
Mix the water and dry milk powder together. Then, use in place of the evaporated milk in any recipe.
Yield: 1 cup (8 ounces)
Did You Know?
Evaporated milk is simply fresh milk that has had about 60% of its water content removed.
I was getting out all the ingredients to make Homemade Mac-N-Cheese for church tomorrow and I realized that I didn't have any evaporated milk. A quick search lead me to this recipe. :) Yippee- saved a trip to the store.
Love Always,
Mommy
Friday, May 21, 2010
Baked Lentils with Cheese
From Auntie Shea
1 3/4 C lentils
2 C water
1 whole bay leaf
2 tsp. sea salt
1/4 tsp pepper
1/8 tsp marjoram
1/8 tsp sage
1/8 tsp thyme
1 small onion, chopped
2 cloved garlic, minced
2 C. canned tsomatoes, drained well
Mix all ingredients into a 9x13 pan, cover tightly and bake at 350 degrees for 30 minutes.
Add:
2-3 large carrots, sliced 1/8" thick
1/2 C. celery, finely chopped
2 TB fresh parsley, finely chopped
Cover and bake another 40 minutes or until vegetables are tender.
Sprinkle with 3 C. of cheese and bake uncovered 5 minutes more or until cheese is melted.
This a really yummy recipe from Auntie Shea. Her crew LOVES this! We made this for lunch today when Mrs. Munoz came over and she really liked it too. When Mommy makes this I skip the celery and used dried minced onion and garlic that has been rejuvenated. I also use 2 tsp. dried parsley. In additon, I sometimes half the recipe and skip the tomatoes and cheese for a delicious dish for Joshua! He really likes it too! Auntie Shea has a yummy winner with this recipe!
Love Always,
Mommy
1 3/4 C lentils
2 C water
1 whole bay leaf
2 tsp. sea salt
1/4 tsp pepper
1/8 tsp marjoram
1/8 tsp sage
1/8 tsp thyme
1 small onion, chopped
2 cloved garlic, minced
2 C. canned tsomatoes, drained well
Mix all ingredients into a 9x13 pan, cover tightly and bake at 350 degrees for 30 minutes.
Add:
2-3 large carrots, sliced 1/8" thick
1/2 C. celery, finely chopped
2 TB fresh parsley, finely chopped
Cover and bake another 40 minutes or until vegetables are tender.
Sprinkle with 3 C. of cheese and bake uncovered 5 minutes more or until cheese is melted.
This a really yummy recipe from Auntie Shea. Her crew LOVES this! We made this for lunch today when Mrs. Munoz came over and she really liked it too. When Mommy makes this I skip the celery and used dried minced onion and garlic that has been rejuvenated. I also use 2 tsp. dried parsley. In additon, I sometimes half the recipe and skip the tomatoes and cheese for a delicious dish for Joshua! He really likes it too! Auntie Shea has a yummy winner with this recipe!
Love Always,
Mommy
Friday, May 14, 2010
Frozen Hashbrowns
Frozen Hashbrowns from Laura at Heavenly Homemakers
Scrub and stab a bunch of potatoes. Place in an oven proof dish that has a lid. Bake at 350 degrees for 1 1/2 hours. Allow potatoes to cool completely.
Peel cool potatoes with a vegetable peeler. Cut out the bad spots.
Shred potatoes with a cheese grater. Either cook them now or freeze them for later.
To Freeze:
Lay them out on a parchment paper lined cookie sheet and freeze for several hours. Transfer to gallon freezer ziplocks.
To cook:
A cast iron skillet on the stove works wonderfully for these hashbrowns. Melt a very generous amount of butter in the skillet over medium high heat. Add potatoes and cook them on one side for 4-5 minutes, then turn. Cook until golden brown and slightly crispy. DON'T stir them or they will turn to mush.
If hashbrowns are frozen, just cook them a little longer on a slightly lower heat.
These are so yummy!!! Hannah and I just peeled and shredded about 8 pounds of potatoes. They are in the freezer now. :) I am thinking fresh eggs and homemade hashbrowns for dinner! That is some good eating! Thank you for helping me Sweetie!
Love Always,
Mommy
Scrub and stab a bunch of potatoes. Place in an oven proof dish that has a lid. Bake at 350 degrees for 1 1/2 hours. Allow potatoes to cool completely.
Peel cool potatoes with a vegetable peeler. Cut out the bad spots.
Shred potatoes with a cheese grater. Either cook them now or freeze them for later.
To Freeze:
Lay them out on a parchment paper lined cookie sheet and freeze for several hours. Transfer to gallon freezer ziplocks.
To cook:
A cast iron skillet on the stove works wonderfully for these hashbrowns. Melt a very generous amount of butter in the skillet over medium high heat. Add potatoes and cook them on one side for 4-5 minutes, then turn. Cook until golden brown and slightly crispy. DON'T stir them or they will turn to mush.
If hashbrowns are frozen, just cook them a little longer on a slightly lower heat.
These are so yummy!!! Hannah and I just peeled and shredded about 8 pounds of potatoes. They are in the freezer now. :) I am thinking fresh eggs and homemade hashbrowns for dinner! That is some good eating! Thank you for helping me Sweetie!
Love Always,
Mommy
Potato Hints
Tip from: Laura at Heavenly Homemakers
Here is a great way to bake potatoes. Scrub and stab each potato. Place in a oven proof dish with a lid (stone pan with lid, dutch oven, roasting pan, etc.). Bake at 350 degrees for 1 1/2 hours. That's it! So easy!
This works very well and is much faster and easier than wrapping each potato in foil. I haven't done the research yet, but I have heard that foil is not very healthy to use in cooking. Here's a great way to avoid it!
__________________________________________________________________________
To peel potatoes quickly, wash and score them. Put them in a pan with enough water to cover them. Bring them to a boil and boil them for 20-30 minutes. Put them in a bowl of ice water and gently twist each ending opposite directions to slip the skins off. This is so much faster than peeling them with a peeler before boiling them.
I just baked 10 lbs. of pototoes in my roasting pan and we had them for dinner and the left overs we shredded up for hashbrowns. Yum! We also cube leftover baked potatoes and freeze them for soup. It works great in soup like Cheesy Vegetable Chowder.
Love Always,
Mommy
Here is a great way to bake potatoes. Scrub and stab each potato. Place in a oven proof dish with a lid (stone pan with lid, dutch oven, roasting pan, etc.). Bake at 350 degrees for 1 1/2 hours. That's it! So easy!
This works very well and is much faster and easier than wrapping each potato in foil. I haven't done the research yet, but I have heard that foil is not very healthy to use in cooking. Here's a great way to avoid it!
__________________________________________________________________________
To peel potatoes quickly, wash and score them. Put them in a pan with enough water to cover them. Bring them to a boil and boil them for 20-30 minutes. Put them in a bowl of ice water and gently twist each ending opposite directions to slip the skins off. This is so much faster than peeling them with a peeler before boiling them.
I just baked 10 lbs. of pototoes in my roasting pan and we had them for dinner and the left overs we shredded up for hashbrowns. Yum! We also cube leftover baked potatoes and freeze them for soup. It works great in soup like Cheesy Vegetable Chowder.
Love Always,
Mommy
Tuesday, May 11, 2010
Joshua's Jella
From the back of the Knox Gelatine box
4 envelopes KNOX unflavored Gelatine
1 C. cold fruit juice
3 C. fruit juice, heated to boiling
2 TB sugar or honey, optional (we skip this!)
Sprinkle gelatin overcold juice in large bowl; let sit 1 minute. Add hot juice and stir until gelatin completely dissolves, about 5 minutes.
Refrigerate until firm, about 3 hours. To serve, cut into 1" squares.
Joshua calls this his "jella"! I love that!!! I use orgranic pear or organic grape juice and skip the sweetner. That way you children can have several pieces and I don't worry about it! :) I was looking for a dessert that Joshua would like and I came across this. Everyone thinks this is super yummy! I am so happy we can have a special treat that Joshua can enjoy with us. I am making him a big pan of this for his birthday today! :)
Love Always,
Mommy
4 envelopes KNOX unflavored Gelatine
1 C. cold fruit juice
3 C. fruit juice, heated to boiling
2 TB sugar or honey, optional (we skip this!)
Sprinkle gelatin overcold juice in large bowl; let sit 1 minute. Add hot juice and stir until gelatin completely dissolves, about 5 minutes.
Refrigerate until firm, about 3 hours. To serve, cut into 1" squares.
Joshua calls this his "jella"! I love that!!! I use orgranic pear or organic grape juice and skip the sweetner. That way you children can have several pieces and I don't worry about it! :) I was looking for a dessert that Joshua would like and I came across this. Everyone thinks this is super yummy! I am so happy we can have a special treat that Joshua can enjoy with us. I am making him a big pan of this for his birthday today! :)
Love Always,
Mommy
Happy Birthday Buck a Roo!
My little Buck a Roo is 4 today! Happy, happy birthday to my precious Joshua! I love you so much my son. I am blessed to be your Mommy!
Love Always,
Mommy
Love Always,
Mommy
Biscuits Supreme
Better Homes and Garden New Cookbook
1996 edition
2 C flour
1 TB baking powder
2 tsp sugar
½ tsp cream of tartar
¼ tsp salt
½ C butter, softened to room temperature
¾ C milk
Preheat oven to 450 degrees. Combine all dry ingredients. Cut in butter with a pastry blender. Make a well in the center. Add milk all at once and stir until moistened.
Quickly knead dough by gentling folding and pressing dough 10-12 strokes or until nearly smooth. Pat or lightly roll out to ½” thickness. Cut dough with a 2 ½” biscuit cutter.
Place biscuits 1” apart on an ungreased baking sheet. Bake at 450 degrees for 10-12 minutes or until golden. Remove biscuits from baking sheet and serve hot. Makes app. 10 biscuits.
Mommy received this cookbook as a wedding present and I used it exclusively when Daddy and I were first married. Daddy really likes these biscuits and for the last two mornings I have made them for him for breakfast. I remember when I thought it took so much time and it was such a great effort to make these biscuits. Now I can mix them up and throw them in the oven in less than 10 minutes! I knew very little about cooking and baking when we were first married. I think you children probably already know more than I did. What a disadvantage! May the Lord grant Daddy and Mommy the grace and perseverance to teach you the skills that you will need for the rest of your lives. We love you! Enjoy the yummy biscuits! :)
Love Always,
Mommy
1996 edition
2 C flour
1 TB baking powder
2 tsp sugar
½ tsp cream of tartar
¼ tsp salt
½ C butter, softened to room temperature
¾ C milk
Preheat oven to 450 degrees. Combine all dry ingredients. Cut in butter with a pastry blender. Make a well in the center. Add milk all at once and stir until moistened.
Quickly knead dough by gentling folding and pressing dough 10-12 strokes or until nearly smooth. Pat or lightly roll out to ½” thickness. Cut dough with a 2 ½” biscuit cutter.
Place biscuits 1” apart on an ungreased baking sheet. Bake at 450 degrees for 10-12 minutes or until golden. Remove biscuits from baking sheet and serve hot. Makes app. 10 biscuits.
Mommy received this cookbook as a wedding present and I used it exclusively when Daddy and I were first married. Daddy really likes these biscuits and for the last two mornings I have made them for him for breakfast. I remember when I thought it took so much time and it was such a great effort to make these biscuits. Now I can mix them up and throw them in the oven in less than 10 minutes! I knew very little about cooking and baking when we were first married. I think you children probably already know more than I did. What a disadvantage! May the Lord grant Daddy and Mommy the grace and perseverance to teach you the skills that you will need for the rest of your lives. We love you! Enjoy the yummy biscuits! :)
Love Always,
Mommy
Saturday, May 1, 2010
Happy Birthday Bubba-Q
Happy, happy birthday Ezra! You are two today! I can't believe how big you are getting. I love you my little Bubba-Q.
Love Always,
Mommy
Love Always,
Mommy
Subscribe to:
Posts (Atom)