Monday, May 31, 2010

Dora's Delicious Spaghetti Sauce

I have one more recipe from my sister that I want to share.  Her mother-in-law, Dora, makes a delicious spaghetti sauce.  My sister, Cathy, will make this when I come to visit.  Everyone loves it.  Unfortunately, my sister doesn't really have a written recipe and neither does her mother-in-law, so I wrote down everything Cathy did.  When I tried to make it from my notes, it turned out really good.  Hope you can follow my directions and hope that your sauce turns out just as good.  My sister really is a good cook and I love her!  She's the best sister in the whole world.  Here's a picture of her cooking this delicious sauce.

Dora's Delicious Spaghetti Sauce

2 pounds lean ground beef
2 cans (14.5 oz.) stewed tomatoes
4 cans (6 oz.) tomato paste
2 cans (6 oz.) water (use the tomato paste cans)
2 - 3 large onions chopped (or use 2 (8 oz.) packages of chopped onion)
3 - 4 stalks of celery, chopped (or use 1 (6 oz.) package of chopped celery)
1 large bell pepper, chopped (or use 1 (8 oz.) package of chopped bell pepper)
Canola oil
2 - 3 Tablespoons minced garlic
Salt, Pepper, Garlic Powder, Onion Powder
1/4 cup of Sugar
Juice from 1/2 of a lemon

Pour canola oil to fill bottom of a large pot (about 1/4 to 1/2 cup) on a medium-high to high heat.  Add the 2 - 3 tablespoons of minced garlic, onion, bell pepper and celery and cook until soft and onions are transparent.

While the above is sauteing, season the ground beef with salt, pepper, garlic powder (lots of garlic powder), onion powder--don't be stingy, season well--and as my sister says, "Mush it all together".  Then all meat to onion mixture and let it brown. (My sister says to make the meat chunky, not little pieces.)

While browning the meat, open the cans.  Add the tomato paste and tomatoes to the mixture.  Again, Cathy says to "Mush" the stewed tomatoes into the mixture.  Add the lemon and bring to a boil.  Now you will need to heavily add more salt, pepper, garlic powder and onion powder.  HEAVY, HEAVY, HEAVY!  Especially the garlic powder--Cathy must have put in 1/4 to 1/2 cup.  Then add 1/4 cup sugar, bring to a boil again, stir and simmer for 2 1/2 hours, covered.
Here we are enjoying our delicious meal.  Thanks, Cat!

By the way, HAPPY MEMORIAL DAY!  Sorry I didn't post any cookout recipes.  I'll try to do better next year.  I'm thankful for all those men and women who have served and do serve today protecting our country and preserving our freedom.  God Bless America!

Monday, May 24, 2010

Cathy's Buttery Corn Bread

Here is the recipe for the delicious corn bread my sister served with her "Not So Spicy Crock Pot Chili".  She got the chili recipe and this corn bread recipe from her neighbor.  It is so sweet and buttery, and so easy to make.  Ummmm, I can taste it now.

Cathy's Buttery Corn Bread

2/3 cup butter, softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups all purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 400 degrees.  Cream butter and sugar in a large mixing bowl.  In a small bowl, combine eggs and milk.  In a medium bowl, combine flour, cornmeal, baking powder and salt.  Add to creamed mixture alternately with egg mixture.  (Or if you're like me, just put it all in the bowl and mix together!) Pour into a greased 9 x 13 pan and bake at 400 for 22 - 27 minutes or until a toothpick inserted in the center comes out clean.  Cut into squares and serve.

Tuesday, May 18, 2010

Not So Spicy Crock Pot Chili

Lately I've been doing more traveling than cooking.  I visited with my children and grandchildren in Utah, Connecticut, and Charlotte, NC.  I also went to visit my family in Charleston, SC.  While in Charleston, my sister made some delicious chili and cornbread.  I loved the chili because it wasn't so spicy--hence the recipe name, Not So Spicy Crock Pot Chili.  Now you can make it spicy by adding 2 to 3 hot chili peppers of your choice, seeded and chopped.  Also, my sister used 1 pound of venison and 1 pound of  bison instead of the 2 pounds of ground beef.  It was so good, and like my sister says, "Healthy for you!"  So, here's to your health!

Not So Spicy Crock Pot Chili

2 pounds ground beef (or 1 pound venison, 1 pound bison)
3 cans (16 oz.) kidney beans, rinsed and drained
1 can (6 oz.) tomato paste
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
2 teaspoons chili powder
2 teaspoons cider vinegar
1 teaspoon garlic powder
1 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 - 4 cups tomato juice

In a large skillet, cook meat over medium heat until no longer pink.  Drain and put into your crock pot.  Stir in beans, tomato paste, onion, green pepper, vinegar, seasonings and 2 cups of tomato juice.  Cover and cook on low for 4 - 6 hours.  Add more tomato juice if needed for desired thickness.

**My sister uses those crock pot liners in her crock pot.  Sure does make clean up easy.  You can find them in the grocery store by the plastic wrap.

Thursday, May 13, 2010

Quick and Easy Skillet Garlic Chicken

Now I must admit, this garlic chicken is not only quick and easy, but it is delicious!  My family loved it and they keep asking when I'm going to make it again.  You have got to try this recipe.  Serve it with your favorite sides.  I think your family will add this to their list of favorites.

Quick and Easy Skillet Garlic Chicken

4 - 5 boneless, skinless chicken breasts
3 tablespoons butter
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder

Melt butter in a large skillet over medium high heat.  Add the chicken breasts and season with the garlic powder, seasoning salt and onion powder.  (I sprinkled half of the seasonings on one side and half on the other side.)  Saute over medium low heat, covered,  about 10 - 12 minutes on each side or until chicken is cooked through and juices run clear.   Then I took the chicken out and added a little bit of flour to the juices to make a gravy (you can add chicken broth to make more gravy) and put the chicken back in.  I continued to cook it for a few minutes, then removed it from stove and set it aside to keep it warm until ready to serve. 

Monday, May 10, 2010

Macaroni Salad

I have the best macaroni salad recipe.  It makes a lot, so make sure when you make it you are having friends over to share it with.  But then again, it is so good, you may not want to share it with anyone.

Macaroni Salad

16 oz. macaroni (can use rotini or ziti)
1/2 cup milk
2 teaspoons instant beef boullion granules
2 Tablespoons hot water
1 1/2 cup mayonaise
1/2 cup sour cream
1 1/2 teaspoon salt
Several dashes black pepper
3 tomatoes, seeded and chopped
3/4 cup finely chopped red onion
2 small green peppers, chopped
1/3 cup sweet pickle
2 teaspoons dry dill weed

Cook macaroni in salted water and drain.  Toss macaroni in 1/2 cup milk and cover and chill. 

In a medium bowl, dissolve boullion in hot water.  Add mayo, sour cream, salt, pepper.  Stir into macaroni.  Add tomato, onion, green pepper, pickle, and dill weed.  Makes about 16 servings.

Thursday, May 6, 2010

Tuna Pasta Salad

Everyone loves my Tuna Pasta Salad.  The secret ingredient-------Apples.  Here is how I make it:

Boil 3 cups rotini pasta (or your favorite pasta) in salted water per package directions.  Drain, rinse and set aside.

Open 3 small cans of tuna (at least one can should be white tuna, but doesn't have to be).  Drain and then put some lemon juice in each can and let it sit for a couple of minutes.  Then drain again.  Put the tuna in a bowl and mix well.  Add 1 rib of celery, chopped.  Then add 1 tablespoon sweet chopped pickle and 1 tablespoon pickle juice.  Cut a large apple (I use Fuji or Pink Lady or both!)  into small pieces and add to mixture.  Sometimes I add more apple, because that's the best part!  Then add mayonaisse or vegenaise to desired consistency (about 3 tablespoons).  Finally add the pasta and a little more mayo if needed.  Add salt and pepper to taste and mix well.  Keep in the refrigerator until ready to serve.

**This is a great dish to make during the summer when it's too hot to turn on the oven.  We serve it as a main dish with fresh raw veggies and fresh fruit.  It's delicious!

Monday, May 3, 2010

Easy Crock Pot Chicken and Rice

Here's an easy crock pot recipe with chicken and rice.  So I'll call it "Easy Crock Pot Chicken and Rice".  Good name, huh?  My daughter thought it was plain but was really good.  My granddaughter, Addy, said it tasted like my chicken pot pie.  I thought the rice was a little mushy.  But it was quick and easy and everyone ate it, so I won't complain.

Easy Crock Pot Chicken and Rice

4 - 5 skinless, boneless chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 cup long grain white rice

Cut chicken breasts into large chunks.  Put the soups  in the crock pot and mix together.  Add the rice and the chicken chunks and mix together.  Cook on high for 30 minutes then turn to low and cook for 4 hours.  (I did stir it after about 2 hours and then let it finish cooking.)