Spicy Seasoning Mix

Yield: 8 tsp. of mix

Ingredients: 

• 1 1/2 tsp. white pepper
• 1/2 tsp. cayenne pepper
• 1/2 tsp. black pepper
• 1 tsp. onion powder
• 1 1/4 tsp. garlic powder
• 1 Tbsp. basil, dried
• 1 1/2 tsp. thyme, dried

Directions:   Mix all ingredients together.  Store in an airtight container.

 

Note: This seasoning mix can be used instead of salt in meat, poultry, fish or vegetable dishes.

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Chicago Italian Beef

Recipe by Moonbugz_ as featured on the Genius Kitchen website

Yield: 5 lbs. meat

Photo by Genius Kitchen

Ingredients:

• 5 lbs. rump roast (do not substitute for a different type of roast)
• Two (10 1/4 oz.) cans beef consommé (broth)
• One (1 oz.) package Good Seasonings Italian salad dressing mix
• Pepperoncini pepper (1/2-1 jars depending on level of spiciness)
• Giardiniera (1/2-1jars)
• 3 to 5 Sweet Green Peppers (according to size)
• 1 loaf long thin French bread

 

Directions: 

1. Cook first 5 ingredients in a Crockpot on “Low” for 18 hours.
2. Turn over at the 6th and 12th hour interval.
3. At the 17th hour, cut sweet green peppers into 1/8ths lengths and slice on the side lengthwise.
4. Pull roast apart with a fork.  Using tongs, pile bread with meat and juice. (Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of meat.
5. Salt to taste.

Houston’s Famous Barbecue Sauce

Sam Houston

Samuel “Sam” Houston was not only the man known for putting Texas on the map but evidentially a connoisseur of barbecue sauce.

This recipe is from The Early American Cookbook by Dr. Kristie Lynn & Robert W. Pelton, published by McCauley Publications.

Ingredients
3 tblspoons cooking oil ¼ cup onion, grated 1 garlic clove, crushed 1 cup catsup ¼ cup Worcestershire sauce ¼ cup lemon juice 2 tblspoons white vinegar	1 teaspoon hot pepper sauce ¾ teaspoon salt 2 tblspoons sugar 2 teaspoons paprika 1 ½ teaspoons chili powder 1 tblspoon dry mustard 2 teaspoons water
Preparation
Heat the cooking oil in a large heavy cast iron skillet. Add the onion and the garlic. Sauté this lightly. Stir in the catsup, Worcestershire sauce, lemon juice, white vinegar, hot pepper sauce, sugar, paprika, chili powder and salt. Blend together thoroughly the dry mustard and the water until smooth. Then stir this into the sauce. Slowly bring this mixture to a boil. Cover and let simmer for 20 minutes. Makes 2 cups. Sam used this spicy concoction both as a marinade and a basting sauce for his barbecued steaks, chops and chicken.(This recipe is from The Early American Cookbook by Dr. Kristie Lynn & Robert W. Pelton, published by McCauley Publications. This book is available in the Sam Houston Memorial Museum gift shop.)

Get more details on the Homesick Texan’s website.            Photo by Lisa Fain.

 

 

 

 

 

Phyllis’ Mother’s Mac and Cheese Recipe from Taste of Home©

I remember my mother sending me to the store for “15¢ worth of store cheese”. The butcher would cut off a slice from a gigantic round of cheese covered with a wax-coated cloth. Mother would then blend that cheese into this tasty dish. Today, the memory of Mother’s cooking is like food for my soul. — Phyllis Burkland, Portland, Oregon

 

Yield: 4 servings.

Photo by Taste of Home©

Ingredients:

• 2 cups elbow macaroni, cooked and drained
• 1 can (28 ounces) diced tomatoes, undrained
• 1/2 teaspoon onion salt, optional
• 1/4 teaspoon pepper
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 2 tablespoons butter

Directions:

1. In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter.
2. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer.

Nutritional Facts
1 serving (1 cup) equals 373 calories, 22 g fat (16 g saturated fat), 75 mg cholesterol, 759 mg sodium, 27 g carbohydrate, 2 g fiber, 16 g

Originally published as My Mother’s Mac and Cheese in Reminisce May/June 1993, p51

Fluffy Dinner Rolls

The not-so-secret ingredient is mashed potatoes.  IF you have any left-overs from the holiday meal but not enough potatoes to go around, this is the best way for everyone to enjoy them.  (Besides… waste not, want not.)

Ingredients: 

1 c. milk
2/3 c. butter or margarine
2/3 c. sugar
1 TBsp. salt
2 cups chilled mashed potatoes
2 pkgs. yeast
1/2 c. lukewarm water
2 eggs
6-8 cups flour

Don’t forget to knead bread and then let rise prior rolling into balls in a lightly greased pan.

Bake: 375° F for 15 to 20 minutes.

Dolley Madison’s Cheese Straws

The following recipe is credited to First Lady Dolley Madison.

First Lady Dolley Madison

Dolley Payne Todd Madison (May 20, 1768 – July 12, 1849) was the wife of James Madison, President of the United States from 1809 to 1817.

According to Wikipedia, she was noted for her social gifts, which boosted her husband’s popularity as President. In this way, she did much to define the role of the President’s spouse, known only much later by the title First Lady – a function she had sometimes performed earlier for the widowed Thomas Jefferson.

Dolley Madison also helped to furnish the newly constructed White House. When the British set fire to it in 1814, she was credited with saving the classic portrait of George Washington.

In widowhood, she often lived in poverty, partially relieved by the sale of her late husband’s papers.”

Ingredients: 

• 4 c. sharp Cheddar cheese, finely grated, room temperature
• 1 c. butter, room temperature
• 3 c. flour
• 1/2 tsp. salt
• 1 1/2 tsp. paprika
• 1/2 tsp. oregano
• 1/2 tsp. dried parsley
• 1 tsp. garlic powder
• 1/4 tsp. white pepper

Directions: In a bowl, cream cheese and butter together. Add remaining ingredients and mix thoroughly to form dough.

Roll out dough on a floured board to 1/4″ thickness.  Using a sharp knife, cut into strips about 1/2″ x 4″ wide.  Place strips on an un-greased baking sheet.

Bake 400°F for 8 minutes until golden brown.

Yield: 6 dozen

Calories:  70 calories per serving

Source: Famous White House Recipes, The American Collection Cookbooks, Volume 1

Spooky Recipe – Severed (Meat) Hand

Megan of Not Martha© blog has created a macabre main dish for your Halloween party, sure to make an impact — and possibly convert folks to vegetarianism.

Photo by Not Marta© Blog 

Ingredients: 

• Meatloaf*
• Cheese
• Ketcup
• Onion
• Mashed Potatoes

Click here how she made this creation.

 

 

 

Recipe for Meatloaf from Mark Bittman, author of How to Cook Everything:

Ingredients:

• 1 tablespoon olive oil
• 1 cup bread crumbs, preferably fresh
• 1/2 cup milk
• 1 pound ground beef
• 1 pound ground pork
• Salt and pepper
• 2 ounces Parmesan cheese (1/2 cup grated)
• 1 garlic clove or 1 tsp. minced garlic
• 1 tsp. chopped fresh sage leaves or 1 “pinch” dried
• 1 egg, lightly beaten
• 1/4 cup ketchup
• onion

 

Cooking Directions: 

Preheat oven to 350 degrees.  Soak the bread crumbs in the milk until the milk is absorbed, about 5 minutes.

Mix together all ingredients. Shape the meat (click here).  Bake 45 to 60 minutes.  When done, meat loaf will be lightly browned and firm.

 

 

 

Tips to Celebrate Purim

JDate’s Jewish holiday Hamentaschen recipe

Yield: 48 cookies (1 per serving)

Celebrate Purim

Ingredients:
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
3/4 cup butter or margarine
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
2 eggs
Prune, Apricot or Plum, or Poppy Seed Filling

Directions: Mix flour, sugar and baking powder in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Mix lemon peel, vanilla extract and eggs.

Stir into flour mixture until dough forms a ball. (Use hands to mix all ingredients if necessary; add up to 1/4 cup additional flour if dough is too sticky to handle.)

Cover and refrigerate about 2 hours or until firm.

*Prepare desired filling.

Preheat oven to 350 degrees F.

Roll half of dough at a time 1/8 inch thick on lightly floured cloth-covered surface. Cut into 3-inch rounds. Spoon 1 level teaspoon filling onto each round. Bring up 3 sides, using metal spatula to lift, to form triangle around filling. Pinch edges together firmly. Place about 2 inches apart on ungreased cookie sheet.

Bake 12 to 15 minutes or until light brown. Immediately remove from cookie sheet to wire rack.

Prune Filling: Heat prunes and enough water to cover to boiling in 2-quart saucepan; reduce heat. Cover and simmer 10 minutes; drain well. Mash prunes. Stir in remaining ingredients.

Apricot or Plum Filling: Mix jam, almonds, lemon peel and lemon juice. Stir in just enough bread crumbs until thickened.

Poppy Seed Filling: Place all ingredients in blender or food processor. Cover and blend until smooth.

*Filling options: Prune Filling

• 1 (12 ounce) package pitted prunes
• 1 cup chopped walnuts
• 2 tablespoons honey
• 1 tablespoon lemon juice

Apricot or Plum Filling

• 1 1/2 cups apricot or plum jam
• 1/2 cup finely chopped almonds or walnuts
• 1 teaspoon grated lemon peel
• 1 tablespoon lemon juice
• 1/2 cup dry bread crumbs (about)

Poppy Seed Filling

• 1 cup poppy seed
• 1/4 cup walnut pieces
• 1 tablespoon butter or margarine
• 1 tablespoon honey
• 1 teaspoon lemon juice
• 1 egg white

NOTE: To speed up the making of these Jewish holiday cookies, use canned apricot or poppy seed filling.

Click here for more Hamentaschen recipes.

Check out JDate’s Tips to Celebrate the Holiday

Party Purim style!

Over this Jewish holiday, celebrants are commanded to eat, drink and be merry! According to the Talmud, a person is required to drink until he cannot tell the difference between “cursed be Haman” and “blessed be Mordechai” and if you’ve read the story that’s a big leap. At JDate they celebrate Purim every year by throwing nationwide Jewish holiday parties across the U.S. and Canada where we invite all JDaters to imbibe ‘til they can’t tell the difference between Mordechai and Haman.

Note: One should not drink so much that they violate other commandments or become ill. Also if you’re a recovering alcoholic or can have adverse health risks due to alcohol, you’ll have to sit out this part of the Jewish holiday.

Dressing up for Purim

One thing that perfectly complements the drinking commandment of the Jewish holiday is the carnival atmosphere that often accompanies a Purim celebration! It’s said that Purim has Mardi Gras meets Halloween feel and many parties encourage participants to masquerade as their favorite characters in the Purim story or any other fun outfit befitting the Jewish holiday. Costumes are used for participants to hide themselves, much like Esther hid her Judaism from King Ahasuerus, Mordechai hid his knowledge of foreign languages to uncover the plot on King Ahasuerus’ life or when Haman was once mistaken for Mordechai in the streets in Sushan by Haman’s sister. But the one who is truly hidden behind the events of the Purim story is G-d. Many believe that the miraculous events of the Purim story stem from divine intervention and although there is no mention of G-d in the Book of Esther, Jewish philosophy believes that the reason for His omission is to emphasize the very point that G-d remained hidden, but was nonetheless present and played the largest part in the Jewish holiday story.

Click here for more from JDate.com 

Easy Mini Pizzas

Fast, easy and kid-friendly.

Feel free to add various toppings to your mini pizzas. (Photo by A. Jones)

Ingredients: 

• 4 English muffins, split (or mini French bread rolls)
• 1/2 cup canned pizza sauce
• 2 cups shredded mozzarella cheese
• 16 slices of pepperoni sausage

 

Directions:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place the English muffin (or French bread roll) halves cut side up onto a baking sheet. Spoon some of the pizza sauce onto each one. Top with mozzarella cheese and pepperoni slices.
3. Bake for 10 minutes in the preheated oven, or until the cheese is melted and browned on the edges.

 

Jimmy Dean® Sausage Balls

These tasty sausage balls can even be made ahead of time, and frozen. Just thaw and bake when you need them…but you may not want to wait that long!

Make-ahead Jimmy Dean® sausage balls – a perfect appetizer for the holidays.

Ingredients:
2 (16 ounce) packages Regular Flavor Jimmy Dean® Pork Sausage
(Sage pork sausage is also a good choice)
1 1/2 cups all-purpose baking mix, such as Bisquick®
4 cups shredded sharp Cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 teaspoons black pepper
2 teaspoons minced garlic (optional)

 

Directions:
1. Preheat oven to 375° F. Combine all ingredients in a large mixing bowl; stir well. Form into 1 inch balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or  toothpicks.
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