Mommy
Baked potatoes, cold
butter, melted
milk
cheese, shredded
bacon bits
Cut the cold baked potatoes in half length-wise. Scoop out the potato being careful to leave some potato and skin left to form a "shell". The potatoes will scoop much easier if they are cold. Combine the potato, butter and milk in a bowl and mix with a hand mixer until thick but smooth. (This will blend together easier if you warm up the cold potatoes.) Add the cheese and bacon bits. Place the potato shells on a baking sheet and spoon the mixture back into the potato shells. Bake at 350 degrees for 25-35 minutes or until hot. Sprinkle with additional cheese.
Twice Baked Potatoes is such wonderful meal. Add a salad or veggie and you have a great dinner. This is another meal that is easy to prepare in the morning and just put back in the refrigerator until it's time to cook it for dinner. I love meals that can be made in the morning!
Love Always,
Mommy
Showing posts with label main meal. Show all posts
Showing posts with label main meal. Show all posts
Tuesday, October 2, 2012
Chicken Fried Steak and Gravy
Daddy taught Mommy and Mommy modified it slightly
Steak
Cubed steak
milk
salt
pepper
flour
grease
Pound cube steak thinner if desired. Soak cube steak in a baking dish with milk. Soak meat while getting the rest of the meal ready to cook.
Heat grease (palm shorting, lard, Crisco, etc.) in a large cast iron skillet over medium heat. Place a big pile of flour on some wax paper on the counter. Place one piece of meat in the pile. Salt and pepper the meat. Push the flour into the meat, flipping the meat over to coat both sides. Carefully lay meat in the hot oil. Cook in oil until meat is cooked through and both sides are browned. Try to avoid turning the meat too often as it will loosen the coating. Place cooked meat on a platter in a warmed over until all the meat is cooked.
Gravy
grease from cooked meat
flour
milk
salt
pepper
Scrap the bottom of the skillet to loosen browned on coating. Add flour, stirring well until a thick paste forms. Add a bowl full of milk (app. 4-5 C or so). Add salt and pepper to taste. Stir over medium heat until gravy thickens.
Fried Potatoes
Potatoes
grease
Peel and slice the potatoes. Fry them in the Fry Daddy until cooked.
The first time Daddy made this meal for Mommy I almost fell over! Not growing up in the south, I have never seen so much grease in one place at one time! But, it was one of the most amazing meals I had ever had. It quickly became apparent that my life with Daddy would require complete mastery of this recipe. :) I know the directions are a bit vague, but you will quickly get the hang of it as you make it with me. This is one of Daddy's all time favorite meals ever! Daddy tears up bread and pours gravy over the meat and bread. This is a very messy meal to make but if you clean as you go it isn't too bad and it makes Daddy so happy! I want you children to master this recipe as well. It's a Southerland tradition! :)
Love Always,
Mommy
Steak
Cubed steak
milk
salt
pepper
flour
grease
Pound cube steak thinner if desired. Soak cube steak in a baking dish with milk. Soak meat while getting the rest of the meal ready to cook.
Heat grease (palm shorting, lard, Crisco, etc.) in a large cast iron skillet over medium heat. Place a big pile of flour on some wax paper on the counter. Place one piece of meat in the pile. Salt and pepper the meat. Push the flour into the meat, flipping the meat over to coat both sides. Carefully lay meat in the hot oil. Cook in oil until meat is cooked through and both sides are browned. Try to avoid turning the meat too often as it will loosen the coating. Place cooked meat on a platter in a warmed over until all the meat is cooked.
Gravy
grease from cooked meat
flour
milk
salt
pepper
Scrap the bottom of the skillet to loosen browned on coating. Add flour, stirring well until a thick paste forms. Add a bowl full of milk (app. 4-5 C or so). Add salt and pepper to taste. Stir over medium heat until gravy thickens.
Fried Potatoes
Potatoes
grease
Peel and slice the potatoes. Fry them in the Fry Daddy until cooked.
The first time Daddy made this meal for Mommy I almost fell over! Not growing up in the south, I have never seen so much grease in one place at one time! But, it was one of the most amazing meals I had ever had. It quickly became apparent that my life with Daddy would require complete mastery of this recipe. :) I know the directions are a bit vague, but you will quickly get the hang of it as you make it with me. This is one of Daddy's all time favorite meals ever! Daddy tears up bread and pours gravy over the meat and bread. This is a very messy meal to make but if you clean as you go it isn't too bad and it makes Daddy so happy! I want you children to master this recipe as well. It's a Southerland tradition! :)
Love Always,
Mommy
Saturday, September 29, 2012
Turkey Frame Soup
From Auntie Shea
1 meaty turkey frame
8 C water
1 lg onion, quartered
1/4 tsp garlic salt
chopped cooked turkey
1/4 tsp pepper
1 (14 1/2 oz) can tomatoes, cut up
1 TB instant chicken bouillon granules
11/2 tsp basil, oregano, or thyme crushed
3 C carrots, potatoes, celery, etc.
1 1/2 C medium noodles
Cut turkey frame in half with kitchen shears. Place in large pot. Add water, onion, and garlic salt. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours. Remove turkey frame. When cool enough to handle, cut meat off bones; coarsely chop meat. Add enough turkey to equal 2 cups. Set aside. Discard bones. Strain broth. Skim fat from broth. Return broth to pot. Stir in undrained tomatoes, bouillon, herb and pepper. Stir in vegetables. Return to boiling; reduce heat, cover and simmer for 15 minutes. Stir in uncooked noodles. Simmer for 8-10 min more or till noodles are tender but still firm and vegetables are tender-crisp. Stir in turkey; heat through. Makes about 9 1/2 cups. (6 main-dish servings)
A fantastic "after Thanksgiving" way to use up those leftovers. Don't throw that turkey frame away! Auntie Shea is the queen of using every bit of food and not wasting. Serve with warm bread and you have yourself a wonderful meal!
Love Always,
Mommy
1 meaty turkey frame
8 C water
1 lg onion, quartered
1/4 tsp garlic salt
chopped cooked turkey
1/4 tsp pepper
1 (14 1/2 oz) can tomatoes, cut up
1 TB instant chicken bouillon granules
11/2 tsp basil, oregano, or thyme crushed
3 C carrots, potatoes, celery, etc.
1 1/2 C medium noodles
Cut turkey frame in half with kitchen shears. Place in large pot. Add water, onion, and garlic salt. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours. Remove turkey frame. When cool enough to handle, cut meat off bones; coarsely chop meat. Add enough turkey to equal 2 cups. Set aside. Discard bones. Strain broth. Skim fat from broth. Return broth to pot. Stir in undrained tomatoes, bouillon, herb and pepper. Stir in vegetables. Return to boiling; reduce heat, cover and simmer for 15 minutes. Stir in uncooked noodles. Simmer for 8-10 min more or till noodles are tender but still firm and vegetables are tender-crisp. Stir in turkey; heat through. Makes about 9 1/2 cups. (6 main-dish servings)
A fantastic "after Thanksgiving" way to use up those leftovers. Don't throw that turkey frame away! Auntie Shea is the queen of using every bit of food and not wasting. Serve with warm bread and you have yourself a wonderful meal!
Love Always,
Mommy
Easy Beef Stew
1 lb hamburger
garlic powder
onion flakes
3 TB flour
2 C beef broth
1 can (14 1/2oz) tomatoes w/ garlic
1 (1 lb) pkg frozen stew veggies
In a dutch oven brown hamburger with garlic powder and onion flakes. Add flour and mix well. Add remaining ingredients. Bring to boil. Cover, turn heat to low and simmer 20-30 mins.
Variations:
Add a can of tomato sauce
Use basil and oregano liberally
Add garlic salt
Add additional beef bouillon for more flavor
Papa, Nama, and Grandpa & Grandma Durst came to visit us in Utah when Daniel was just six weeks old. Daniel decided to show off and learn to roll over while they were there. :) I remember Grandpa and Grandma Durst both holding Daniel and marveling at him. Grandma Durst could get him to stop crying when no one else could. She had the special touch.
This is one meal that we made early in their visit and we just kept adding more ingredients to the leftovers and heating it up again for lunch. This is a wonderful hot meal on a cool day.
Love Always,
Mommy
garlic powder
onion flakes
3 TB flour
2 C beef broth
1 can (14 1/2oz) tomatoes w/ garlic
1 (1 lb) pkg frozen stew veggies
In a dutch oven brown hamburger with garlic powder and onion flakes. Add flour and mix well. Add remaining ingredients. Bring to boil. Cover, turn heat to low and simmer 20-30 mins.
Variations:
Add a can of tomato sauce
Use basil and oregano liberally
Add garlic salt
Add additional beef bouillon for more flavor
Papa, Nama, and Grandpa & Grandma Durst came to visit us in Utah when Daniel was just six weeks old. Daniel decided to show off and learn to roll over while they were there. :) I remember Grandpa and Grandma Durst both holding Daniel and marveling at him. Grandma Durst could get him to stop crying when no one else could. She had the special touch.
This is one meal that we made early in their visit and we just kept adding more ingredients to the leftovers and heating it up again for lunch. This is a wonderful hot meal on a cool day.
Love Always,
Mommy
PePaw's Potato Soup
from PePaw
1 qt chicken broth
3 med size potatoes, peeled and cubed
1/2 onion, cubed
6-8 cloves garlic, minced (optional)
salt to taste
Bring broth to boil. Add potatoes, onion and garlic. After full boil, turn down to low for 1-2 hours (until the potatoes are all mushy). PePaw says, "The secret is to cook it slow" :) Cover with lid so liquid doesn't all boil away.
I remember PePaw making this in his small sauce pan at the house in Ovilla. He never put the garlic in it until Mommy told him how good garlic was for him. PePaw used to make this for Gran Gran when she wouldn't eat anything else. Gran Gran would eat if I fed her but not if her caregivers tried to get her to eat. I know that she knew that I loved her very much even when she was unable to communicate with us. We are so blessed to have such an incredible legacy in our lives. PePaw and Gran Gran were two very incredibly special people and I miss them very much!
Love Always,
Mommy
1 qt chicken broth
3 med size potatoes, peeled and cubed
1/2 onion, cubed
6-8 cloves garlic, minced (optional)
salt to taste
Bring broth to boil. Add potatoes, onion and garlic. After full boil, turn down to low for 1-2 hours (until the potatoes are all mushy). PePaw says, "The secret is to cook it slow" :) Cover with lid so liquid doesn't all boil away.
I remember PePaw making this in his small sauce pan at the house in Ovilla. He never put the garlic in it until Mommy told him how good garlic was for him. PePaw used to make this for Gran Gran when she wouldn't eat anything else. Gran Gran would eat if I fed her but not if her caregivers tried to get her to eat. I know that she knew that I loved her very much even when she was unable to communicate with us. We are so blessed to have such an incredible legacy in our lives. PePaw and Gran Gran were two very incredibly special people and I miss them very much!
Love Always,
Mommy
Heise Meatballs
Kathy Heise
2 lb ground beef
1 8oz carton sour cream
1 envelope onion soup mix
1 1/2 C bread crumbs
1 egg, slightly beaten
1/3 C flour
1 tsp paprika
1/4 C butter
2 cans cream of chicken soup
1 1/2 C milk
hot cooked rice or noodles
Mix ground beef, sour cream, onion soup mix, bread crumbs and egg together in large bowl. Form mixture into balls and roll in flour mixed with paprika. Heat butter in large skillet, and brown meatballs. Blend soup and milk together and pour over browned meatballs. Cover and simmer for 20 mins. Serve over hot rice or noodles.
In the Crockpot:
Brown meatballs. Cover with soup mixture. Put on low for 2 1/2- 8 hours.
Serves 6-8
Uncle Jean-Luc used to ask for the "meatballs with cheese in them". This is what he meant. I never could get him to remember that there isn't any cheese in these. :) It has been a long time since we have had these. I used to make them frequently. I think it's time to make them again. It works well to take to church too.
Love Always,
Mommy
2 lb ground beef
1 8oz carton sour cream
1 envelope onion soup mix
1 1/2 C bread crumbs
1 egg, slightly beaten
1/3 C flour
1 tsp paprika
1/4 C butter
2 cans cream of chicken soup
1 1/2 C milk
hot cooked rice or noodles
Mix ground beef, sour cream, onion soup mix, bread crumbs and egg together in large bowl. Form mixture into balls and roll in flour mixed with paprika. Heat butter in large skillet, and brown meatballs. Blend soup and milk together and pour over browned meatballs. Cover and simmer for 20 mins. Serve over hot rice or noodles.
In the Crockpot:
Brown meatballs. Cover with soup mixture. Put on low for 2 1/2- 8 hours.
Serves 6-8
Uncle Jean-Luc used to ask for the "meatballs with cheese in them". This is what he meant. I never could get him to remember that there isn't any cheese in these. :) It has been a long time since we have had these. I used to make them frequently. I think it's time to make them again. It works well to take to church too.
Love Always,
Mommy
Baked Spaghetti
Quick Cooking Magazine. July/August 2005
16 oz spaghetti
1 lb ground beef
3 TB minced onion
26 oz spaghetti sauce
1/2 tsp Lowery's salt
2 eggs
1/3 C grated Parmesan cheese
5 TB butter, melted
15 oz ricotta cheese
4 C mozzarella, shredded
Preheat oven 350 degrees. Cook spaghetti according to package directions. In a large skillet, cook beef. Rejuivinate minced onion in twice as much cold water for 10 mins. Add onion to beef. Stir in spaghetti sauce and seasoned salt; set aside. In a large bowl, whisk the eggs, parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat. Mix in ricotta cheese. Place half the spaghetti mixture in a greased 9x13 dish. Top with half the meat sauce and half the mozzarella. Repeat layers. Cover and bake @ 350 degrees for 40 mins. Uncover and bake 20-25 mins longer or until cheese is melted.
Yield: 8-10 servings
This is kind of like a fast version of lasagna. Mommy used to take it to church in Virginia when we had access to an oven at church. I think I need to make this for dinner again. It's fun to revisit old favorites.
Love Always,
Mommy
16 oz spaghetti
1 lb ground beef
3 TB minced onion
26 oz spaghetti sauce
1/2 tsp Lowery's salt
2 eggs
1/3 C grated Parmesan cheese
5 TB butter, melted
15 oz ricotta cheese
4 C mozzarella, shredded
Preheat oven 350 degrees. Cook spaghetti according to package directions. In a large skillet, cook beef. Rejuivinate minced onion in twice as much cold water for 10 mins. Add onion to beef. Stir in spaghetti sauce and seasoned salt; set aside. In a large bowl, whisk the eggs, parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat. Mix in ricotta cheese. Place half the spaghetti mixture in a greased 9x13 dish. Top with half the meat sauce and half the mozzarella. Repeat layers. Cover and bake @ 350 degrees for 40 mins. Uncover and bake 20-25 mins longer or until cheese is melted.
Yield: 8-10 servings
This is kind of like a fast version of lasagna. Mommy used to take it to church in Virginia when we had access to an oven at church. I think I need to make this for dinner again. It's fun to revisit old favorites.
Love Always,
Mommy
Chicken Fried Rice
Mommy Invented
2 C cooked chicken
8 cloves garlic, minced
1/2 C minced onion
3 eggs, beaten
4 C cooked riced, COLD
1 C peas and carrots, cooked
1 TB olive oil
1/2 C soy sauce
1/2 C white cooking wine
Heat oil and soy sauce in large skillet. Add cooking wine. Stir fry the rice. Push rice aside and scramble the eggs. Mix in chicken and veggies. Push to side, and brown onion and garlic.
We love chicken fried rice. Our family has graduated to our two largest cast iron skillets for this meal. It freezes well and warms up nicely if there are any leftovers. Daddy likes to put crushed red pepper on this and he can really spice it up! Mommy likes to add more soy sauce. Lately we have been leaving out the egg so Joshua can enjoy this with us. This is so very yummy! I hope you can enjoy it with your family as well.
Love Always,
Mommy
2 C cooked chicken
8 cloves garlic, minced
1/2 C minced onion
3 eggs, beaten
4 C cooked riced, COLD
1 C peas and carrots, cooked
1 TB olive oil
1/2 C soy sauce
1/2 C white cooking wine
Heat oil and soy sauce in large skillet. Add cooking wine. Stir fry the rice. Push rice aside and scramble the eggs. Mix in chicken and veggies. Push to side, and brown onion and garlic.
We love chicken fried rice. Our family has graduated to our two largest cast iron skillets for this meal. It freezes well and warms up nicely if there are any leftovers. Daddy likes to put crushed red pepper on this and he can really spice it up! Mommy likes to add more soy sauce. Lately we have been leaving out the egg so Joshua can enjoy this with us. This is so very yummy! I hope you can enjoy it with your family as well.
Love Always,
Mommy
Friday, September 28, 2012
Garlic Beef Enchiladas
Belinda Weldon
Enchiladas
1 lb ground beef
1 med onion, chopped
2 TB flour
1 TB chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp rubbed sage
1 can (14 1/2 oz) stewed tomatoes
In a saucepan over med. heat cook beef and onion until meat is no longer pink; drain. Add flour and seasonings; mix well. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer 15 minutes.
Sauce
4-6 garlic cloves, minced
1/4 C butter
1/3 C flour
1 C chicken broth
1 can (15 oz) tomato sauce
2 tsp chili powder
1 tsp ground cumin
1 tsp rubbed sage
1/2 tsp salt
10 (7 inch) flour tortillas
2 C shredded Colby Jack cheese
In a different saucepan, saute garlic in butter. Whisk in flour and cook for a min. or two. Stir in broth and bring to a boil. Cook and stir until bubbly. Add tomato sauce and seasonings; heat through. Pour 1 1/2 C sauce into an ungreased 9x13 in" baking dish. Spread 1/4 C beef mixture in the center of a tortilla and top with 2 TB shredded cheese. Roll up tightly; place seam side down over sauce. Pour remaining sauce over the top. Cover tightly and bake at 350 degrees fro 35-40 minutes. Sprinkle with remaining cheese and bake uncovered until cheese is melted.
These are not hard to make but a little bit time consuming. This could easily be made in the morning and stored in the refrigerator until it's time to bake it for dinner. It's always good to look for ways to ease the dinner time prep. :) We got this recipe from Mrs. Belinda Weldon in Germany. We went to church with her at Eifel Baptist Church and she served these at one of our "Dinner 8" gatherings. "Dinner 8" was 4 couples who got together once a month for dinner hosted by one of the couples. The host was responsible for the main meal and everyone brought something to go with that. We would do this about twice a year, changing the groups around. It was a wonderful way to get to know the folks in our church. "Dinner 8" was a lot of fun and we have many fond memories of those times.
Love Always,
Mommy
Enchiladas
1 lb ground beef
1 med onion, chopped
2 TB flour
1 TB chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp rubbed sage
1 can (14 1/2 oz) stewed tomatoes
In a saucepan over med. heat cook beef and onion until meat is no longer pink; drain. Add flour and seasonings; mix well. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer 15 minutes.
Sauce
4-6 garlic cloves, minced
1/4 C butter
1/3 C flour
1 C chicken broth
1 can (15 oz) tomato sauce
2 tsp chili powder
1 tsp ground cumin
1 tsp rubbed sage
1/2 tsp salt
10 (7 inch) flour tortillas
2 C shredded Colby Jack cheese
In a different saucepan, saute garlic in butter. Whisk in flour and cook for a min. or two. Stir in broth and bring to a boil. Cook and stir until bubbly. Add tomato sauce and seasonings; heat through. Pour 1 1/2 C sauce into an ungreased 9x13 in" baking dish. Spread 1/4 C beef mixture in the center of a tortilla and top with 2 TB shredded cheese. Roll up tightly; place seam side down over sauce. Pour remaining sauce over the top. Cover tightly and bake at 350 degrees fro 35-40 minutes. Sprinkle with remaining cheese and bake uncovered until cheese is melted.
These are not hard to make but a little bit time consuming. This could easily be made in the morning and stored in the refrigerator until it's time to bake it for dinner. It's always good to look for ways to ease the dinner time prep. :) We got this recipe from Mrs. Belinda Weldon in Germany. We went to church with her at Eifel Baptist Church and she served these at one of our "Dinner 8" gatherings. "Dinner 8" was 4 couples who got together once a month for dinner hosted by one of the couples. The host was responsible for the main meal and everyone brought something to go with that. We would do this about twice a year, changing the groups around. It was a wonderful way to get to know the folks in our church. "Dinner 8" was a lot of fun and we have many fond memories of those times.
Love Always,
Mommy
Friday, September 21, 2012
Chicken Schnitzel
Online in some unrecorded place
2 large eggs
1 tsp dried parsley
1 tsp coarse salt
1/4 tsp ground pepper
1/2 C bread crumbs
1/4 C parmesan cheese
4 chicken cutlets, pounded to an even 1/4" thickness
olive oil
3 TB butter
4 cloves garlic, minced
3/4 C dry white wine
1 1/2 C chicken broth
1 TB lemon juice
Beat eggs in a shallow bowl with parsley, salt, and pepper. In a separate bowl, combine bread crumbs and parmesan cheese. Dip each cutlet into the egg mixture, coating completely, then dredge in breadcrumb mixture, patting it on to help it stick.
Heat olive oil in a large skillet over medium high heat. Cook the coated cutlets in oil until golden brown and cooked through, about 3 minutes per side. Transfer cooked chicken to an oven proof pan and keep in a warm oven while cooking remaining cutlets and making the sauce.
Heat the butter until melted. Cook the garlic until brown. Add the wine. Stir in chicken broth and lemon juice. Simmer 2 minutes. Pour broth mixture over cutlets and serve. Garnish with parsley and lemon slices.
Early in our marriage Daddy & Mommy lived in Germany and we ate a lot of chicken schnitzel- some of it was outstanding and some wasn't so good. When we returned to the United States we really missed our schnitzel. Mommy found this recipe online and it was a HUGE hit! Daddy especially likes this! It was just what Daddy & Mommy were missing. I haven't made this in a very long time and I think we are overdue for some schnitzel. I see a trip to the store for some chicken in the very near future!
Love Always,
Mommy
2 large eggs
1 tsp dried parsley
1 tsp coarse salt
1/4 tsp ground pepper
1/2 C bread crumbs
1/4 C parmesan cheese
4 chicken cutlets, pounded to an even 1/4" thickness
olive oil
3 TB butter
4 cloves garlic, minced
3/4 C dry white wine
1 1/2 C chicken broth
1 TB lemon juice
Beat eggs in a shallow bowl with parsley, salt, and pepper. In a separate bowl, combine bread crumbs and parmesan cheese. Dip each cutlet into the egg mixture, coating completely, then dredge in breadcrumb mixture, patting it on to help it stick.
Heat olive oil in a large skillet over medium high heat. Cook the coated cutlets in oil until golden brown and cooked through, about 3 minutes per side. Transfer cooked chicken to an oven proof pan and keep in a warm oven while cooking remaining cutlets and making the sauce.
Heat the butter until melted. Cook the garlic until brown. Add the wine. Stir in chicken broth and lemon juice. Simmer 2 minutes. Pour broth mixture over cutlets and serve. Garnish with parsley and lemon slices.
Early in our marriage Daddy & Mommy lived in Germany and we ate a lot of chicken schnitzel- some of it was outstanding and some wasn't so good. When we returned to the United States we really missed our schnitzel. Mommy found this recipe online and it was a HUGE hit! Daddy especially likes this! It was just what Daddy & Mommy were missing. I haven't made this in a very long time and I think we are overdue for some schnitzel. I see a trip to the store for some chicken in the very near future!
Love Always,
Mommy
Garlic Lime Chicken
Origin unknown
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme
6 boneless, skinless chicken breasts
2 TB butter
2 TB olive oil
1 C chicken broth
1/2 C lime juice
In a bowl, mix the dry ingredients. Evenly sprinkle both sides of the chicken with mixture.
In a large skillet, heat butter and olive oil together over medium high heat. Sauté chicken until golden brown, about 5 minutes each side or until cooked through. Remove chicken and add lime juice and chicken broth to the pan. Whisk up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat.
When we lived in Utah Mommy used to make this on a regular basis. I made a large master batch of the spices and stored it in a spice jar so I could make this quickly by just sprinkling the spices on the chicken instead of putting them in a bowl and dredging the chicken through it. This is a great recipe for when company comes over.
Love Always,
Mommy
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme
6 boneless, skinless chicken breasts
2 TB butter
2 TB olive oil
1 C chicken broth
1/2 C lime juice
In a bowl, mix the dry ingredients. Evenly sprinkle both sides of the chicken with mixture.
In a large skillet, heat butter and olive oil together over medium high heat. Sauté chicken until golden brown, about 5 minutes each side or until cooked through. Remove chicken and add lime juice and chicken broth to the pan. Whisk up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat.
When we lived in Utah Mommy used to make this on a regular basis. I made a large master batch of the spices and stored it in a spice jar so I could make this quickly by just sprinkling the spices on the chicken instead of putting them in a bowl and dredging the chicken through it. This is a great recipe for when company comes over.
Love Always,
Mommy
Aunt Kimby's Roast
Aunt Kimby Johnson
1 roast
1/2 C flour
1/2 C butter
1 package Lipton Onion Soup Mix
Fry butter and flour in a small frying pan until mixture is a light coffee color. Place roast in the crock pot and add cooked flour and soup mix. DO NOT ADD WATER. Cook on high for 4 hours or low for 6 hours.
We love it when Aunt Kimby makes this! She is the queen of the yummy roasts! Aunt Kimby frequently makes this at Christmas time along with Uncle David's smoked beef. Wow! That is some good eating!
Love Always,
Mommy
1 roast
1/2 C flour
1/2 C butter
1 package Lipton Onion Soup Mix
Fry butter and flour in a small frying pan until mixture is a light coffee color. Place roast in the crock pot and add cooked flour and soup mix. DO NOT ADD WATER. Cook on high for 4 hours or low for 6 hours.
We love it when Aunt Kimby makes this! She is the queen of the yummy roasts! Aunt Kimby frequently makes this at Christmas time along with Uncle David's smoked beef. Wow! That is some good eating!
Love Always,
Mommy
Mrs. Thrash's Meatloaf
Mrs. Michelle Thrash
1 1/2 lb ground beef
1 C milk
1/4 tsp ground sage
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
1/8 tsp garlic powder
3/4 C quick oats
Preheat oven to 350 degrees. Mix all the ingredients together. Place into a 9x5 greased loaf pan. Bake in the oven for 1- 1 1/4 hours.
We had this at the Wilkes Team home and it is so yummy! The Wilkes eat this with barbecue sauce and rice. They also said that when Hannah Wilkes was little she really like to squish all the ingredients together in the bowl. What a great job for little hands!
Mommy has made this recipe in bulk and then frozen the meatloaves. Line the bread pans with parchment paper before adding the meatloaf and then freeze. When solid, remove the meatloaf from the pans and place in freezer bags. On cooking day, remove from freezer and place into greased bread pans in the morning. Allow to thaw then cook as directed. This is a great way to prep for dinner ahead of time.
Love Always,
Mommy
1 1/2 lb ground beef
1 C milk
1/4 tsp ground sage
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
1/8 tsp garlic powder
3/4 C quick oats
Preheat oven to 350 degrees. Mix all the ingredients together. Place into a 9x5 greased loaf pan. Bake in the oven for 1- 1 1/4 hours.
We had this at the Wilkes Team home and it is so yummy! The Wilkes eat this with barbecue sauce and rice. They also said that when Hannah Wilkes was little she really like to squish all the ingredients together in the bowl. What a great job for little hands!
Mommy has made this recipe in bulk and then frozen the meatloaves. Line the bread pans with parchment paper before adding the meatloaf and then freeze. When solid, remove the meatloaf from the pans and place in freezer bags. On cooking day, remove from freezer and place into greased bread pans in the morning. Allow to thaw then cook as directed. This is a great way to prep for dinner ahead of time.
Love Always,
Mommy
Hamburger Helper
From The Family Homestead and Mommy versions
Master Mix
Master Mix
2 C of powdered milk
1 C corn starch
¼ C chicken bouillon powder
2 TB dried onion
1 tsp basil
1 tsp thyme
1 tsp pepper
2 TB dried parsley
1 TB garlic powder
2 TB salt
Mix all ingredients together and store in a canning jar with an air tight lid.
Lasagna
Brown one pound of hamburger and add:
½ C mix
1 chopped onion
2 C water
2 (15 oz) cans tomato sauce
½ C parmesan cheese
3 C whole wheat pasta of your choice
Bring to a boil, reduce heat and simmer for 15 minutes. top with:
2 cups mozzarella cheese
Cover with a lid and do not stir. Turn off heat. Let it sit long enough for cheese to melt.
Chili Mac
Brown one pound of hamburger and add:
1 C of water
1 ½ C of uncooked elbow noodles
2 cans (15 oz) chopped tomatoes
1 TB chili powder
½ C mix
Bring above ingredients to a boil, reduce heat and simmer for about 20 minutes or until noodles are cooked completely.
Hamburger Stroganoff
Brown one pound of hamburger and add:
2 C water
½ C helper
2 C linguine noodles
Bring mixture to a boil and stir, reduce heat and simmer for 15 minutes or until noodles are tender. Then add:
½ cup sour cream and serve
Hamburger Potato Casserole
Brown one pound hamburger and add:
1¾ C water
6 peeled potatoes, sliced thin
1 cup frozen peas
½ cup (slightly heaping) mix
Bring mixture to a boil and stir, reduce heat and simmer for 15 minutes or until potatoes are tender.
Cheeseburger Mac
Brown 1 lb. of hamburger and add:
1/2 C master mix
2 C macaroni
1 tsp dry mustard
1 tsp paprika
1/4 tsp pepper
4 C water
Bring mixture to a boil and stir, reduce heat and simmer for 20 minutes or until noodles are tender. Sprinkle with 1 C cheddar cheese and cook until cheese melts.
Beefy Noodle
Brown 1 lb. of hamburger and add:
1/2 C master mix
3 C noodles
4 tsp chicken bouillon
4 C water
1/4 C ketchup
Bring mixture to a boil and stir, reduce heat and simmer for 20 minutes or until noodles are tender.
Beef Taco
Brown 1 lb. of hamburger and add:
1/2 C master mix
2 C macaroni
1/4 C taco seasoning
4 C water
Bring mixture to a boil and stir, reduce heat and simmer for 20 minutes or until noodles are tender. Sprinkle with 1 C cheddar cheese and cook until cheese melts.
Team Southerland has only made the Lasagna Hamburger Helper. We like it so much that it's been awhile since we have eaten the other versions. :) The Cheeseburger Mac, Beefy Noodle, and Beef Taco are all Mommy modified recipes. We used to make a different version of those recipes but lately we have been stuck on the lasagna one. So yum! An easy way to prep ahead for dinner is to place all the dry ingredients of one of these recipes into a ziplock bag or glass jar. Label with recipe name and cooking instructions. If you have fried up some beef in advance, this makes for a very fast and easy dinner. I have found that the recipes need a little more water or liquid and a bit longer cooking time.
Love Always,
Mommy
Saturday, September 8, 2012
Dry Rub for Steak
Jalinda from MOMYS
Combine all the ingredients. Baste steaks in olive oil. Rub in dry rub liberally on both sides of the steak. Grill until cooked.
Master Batch for pantry
1 TB pepper
1 TB parsley
1 TB sea salt
1 TB onion powder
2 tsp garlic powder
1 tsp thyme
Combine all the ingredients. Baste steaks in olive oil. Rub in dry rub liberally on both sides of the steak. Grill until cooked.
Master Batch for pantry
1/4 C. pepper
1/2 C. parsley
1/2 C sea salt
1/2 C onion powder
1/3 C garlic powder
8 tsp thyme
Mommy saw this recipe on the MOMYS list in 2009. We tried it for dinner and we really liked it. I like to keep a master batch in a glass jar in the pantry so it is ready to go. This is a fantastic way to season steak.
Love Always,
Mommy
Friday, September 7, 2012
Shredded Beef Tacos (Street Tacos)
Heavenly Homemakers
2-3 lb. frozen roast
1/4 C. Italian Dressing Mix
tortillas
fresh limes, quartered
fresh lemons, quartered
fresh cilantro, chopped
Place the FROZEN roast into the crock pot. Sprinkle on Italian Dressing Mix. Cook on low for 5 hours. Shred the beef and stir into juices. Spoon meat onto warmed tortillas. Serve with lemon, lime, and cilantro. Delicious!
These are the most amazing street tacos! Daddy got hooked on street tacos and now the whole family loves them. No lettuce, cheese, or tomatoes like traditional "American" tacos- oh no! These are street tacos! Mommy has to admit, they are awesome! I love that this incredible dinner is so fast and easy to make.
Love Always,
Mommy
2-3 lb. frozen roast
1/4 C. Italian Dressing Mix
tortillas
fresh limes, quartered
fresh lemons, quartered
fresh cilantro, chopped
Place the FROZEN roast into the crock pot. Sprinkle on Italian Dressing Mix. Cook on low for 5 hours. Shred the beef and stir into juices. Spoon meat onto warmed tortillas. Serve with lemon, lime, and cilantro. Delicious!
These are the most amazing street tacos! Daddy got hooked on street tacos and now the whole family loves them. No lettuce, cheese, or tomatoes like traditional "American" tacos- oh no! These are street tacos! Mommy has to admit, they are awesome! I love that this incredible dinner is so fast and easy to make.
Love Always,
Mommy
Friday, June 22, 2012
Steak Marinade
Sheri Southerland, Daddy's brother, Mike's wife
1 C. soy sauce
1 C. water
1 TB onion powder
1 TB garlic powder
1 C. BBQ sauce
2-4 steaks
Place steaks in a 13"x9" glass dish. Combine ingredients and pour over steak. Cover and put in the refrigerator for 6-36 hours. The longer the meat marinades the more tender it is and the stronger the flavor.
Aunt Sheri has grilled this marinated steak for us when we were visiting them in Oklahoma. That is good eating! This is our favorite steak marinade.
Love Always,
Mommy
1 C. soy sauce
1 C. water
1 TB onion powder
1 TB garlic powder
1 C. BBQ sauce
2-4 steaks
Place steaks in a 13"x9" glass dish. Combine ingredients and pour over steak. Cover and put in the refrigerator for 6-36 hours. The longer the meat marinades the more tender it is and the stronger the flavor.
Aunt Sheri has grilled this marinated steak for us when we were visiting them in Oklahoma. That is good eating! This is our favorite steak marinade.
Love Always,
Mommy
Sloppy Joes
Mommy Modified Recipe
2
lb. hamburger
¾
C. ketchup
¾
C. water
2
TB minced dried onion, rejuvenated
1
¼ tsp chili powder
1
¼ tsp. garlic salt
1
¼ tsp. ground mustard
12
oz. tomato paste
1
TB plus 1 tsp. sugar
1
½ tsp. apple cider vinegar
Hamburger
buns
Brown
the hamburger in a skillet. Place
all the ingredients in the crock pot and stir to combine. Turn on low for 1 hour or until heated
through. Can be kept on low or
warm during serving. Place mixture
on buns and serve.
Yields:
12-16 sandwiches
Onion Turkey Breast
Mary Ann Wasick
Fix-It and
Forget-It Cookbook
4
lb. turkey breast, boneless and skinless
2
envelopes onion soup mix
2
tsp. garlic powder
4
C. water
Place
turkey in the crockpot. Sprinkle
onion soup mix and garlic over the turkey. Add the water and cook on high 8-12 hours.
Serves:
6-8
Such an easy recipe and it is so yummy! Homemade Onion Soup Mix doesn't have MSG in it so that is a much better option than the stuff you buy at the store. I think we even had this turkey for Thanksgiving one year. :) This is really yummy.
Love Always,
Mommy
Chicken Pot Pie
Mommy modified recipe
1/4 C. butter
2 TB minced onion, rejuvenated
7 TB flour
3 C. chicken broth
1/2 tsp. thyme
1/2 C frozen peas, cooked
1 C frozen corn, cooked
1/2 C. frozen carrots, cooked
1 C. frozen hashbrowns, thawed but not cooked
2 C. chicken, cooked and cubed
1 refrigerated pie crust, thawed (If frozen, takes 60-90 min. to thaw)
Preheat over to 400 degrees. Cook and cube the chicken.
Rejuvenate the minced onion in 4 TB of cold water. Set hashbrowns out to thaw.
Put water on to boil to cook the frozen veggies. When water boils, add all the vegetables and bring water back to a boil. Cook for 3-5 minutes. Drain and set aside.
In a saucepan melt the butter. Add the onion and sauté. Sprinkle the flour over the onion mixture and stir with a whisk. Add the chicken broth and stir well to make sure there are no flour lumps. Stir in thyme.
Heat over medium heat until boiling and thickened, stirring frequently.
Add peas, carrots, corn, hashbrowns, and chicken to the gravy. Boil for a minute or two. Pour into a 9 inch pie dish or cast iron skillet. Place pie crust on top. Pinch edges under then press the crust with a fork to seal it well. Cut small slits with a knife to allow steam to escape.
Bake at 400 degrees for 15 minutes. Cover the edges of the crust with foil and cook for 5-10 minutes longer or until crust is brown. Remove pie from oven and allow it to sit for 5-10 minutes for the gravy to firm back up.
At one point Daniel declared this his favorite meal. It is a favorite with all of Team Southerland. We are now having to double this recipe. I think we need to make this again soon! Mommy will sometimes cook up a bunch of chicken, cube it, and put it in the freezer. That cuts down on the prep time for a meal like this one. Anything you can do ahead of time makes dinner prep easier and quicker so you don't have to spend a lot of extra time in the kitchen each evening.
Love Always,
Mommy
1/4 C. butter
2 TB minced onion, rejuvenated
7 TB flour
3 C. chicken broth
1/2 tsp. thyme
1/2 C frozen peas, cooked
1 C frozen corn, cooked
1/2 C. frozen carrots, cooked
1 C. frozen hashbrowns, thawed but not cooked
2 C. chicken, cooked and cubed
1 refrigerated pie crust, thawed (If frozen, takes 60-90 min. to thaw)
Preheat over to 400 degrees. Cook and cube the chicken.
Rejuvenate the minced onion in 4 TB of cold water. Set hashbrowns out to thaw.
Put water on to boil to cook the frozen veggies. When water boils, add all the vegetables and bring water back to a boil. Cook for 3-5 minutes. Drain and set aside.
In a saucepan melt the butter. Add the onion and sauté. Sprinkle the flour over the onion mixture and stir with a whisk. Add the chicken broth and stir well to make sure there are no flour lumps. Stir in thyme.
Heat over medium heat until boiling and thickened, stirring frequently.
Add peas, carrots, corn, hashbrowns, and chicken to the gravy. Boil for a minute or two. Pour into a 9 inch pie dish or cast iron skillet. Place pie crust on top. Pinch edges under then press the crust with a fork to seal it well. Cut small slits with a knife to allow steam to escape.
Bake at 400 degrees for 15 minutes. Cover the edges of the crust with foil and cook for 5-10 minutes longer or until crust is brown. Remove pie from oven and allow it to sit for 5-10 minutes for the gravy to firm back up.
At one point Daniel declared this his favorite meal. It is a favorite with all of Team Southerland. We are now having to double this recipe. I think we need to make this again soon! Mommy will sometimes cook up a bunch of chicken, cube it, and put it in the freezer. That cuts down on the prep time for a meal like this one. Anything you can do ahead of time makes dinner prep easier and quicker so you don't have to spend a lot of extra time in the kitchen each evening.
Love Always,
Mommy
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