Tag Archive: recipe

Yesterday, I mentioned that I was making chili because I was expecting a house full of company. There were some requests for the recipe, so here it is.
I cook up 4 cups of pinto beans, with no seasonings.
When the beans are tender and the broth still pretty thin, turn them off.
Fry 1 lb. hamburger meat and 1 cup chopped onion until meat is done and onions translucent.
Add to the beans along with a 28 oz. can of Rotel diced tomatoes with green chilis for mild chili or Rotel tomatoes with jalapenos for more kick, salt and chili powder to taste.
Add a cup of chunky salsa (optional).
Let that simmer slow until it is as thick as you like your chili.

If chili is too spicy for your taste topping with cheese helps to tone down the ‘bite’.
This made about a gallon of chili. Everyone except Hubby thought it was great, he thought it needed more chili powder. What does he know?

This requires a little extra prep time and effort, but Hubby assures me that it is the world’s best corn bread. That makes it well worth doing, right? This is a time tested recipe, passed down and modified over the years.
He likes it with pinto beans and usually eats any leftovers the next day with his eggs for breakfast.
I am not a big fan of cornbread, but I will eat it this way with a chunk of good cheddar cheese.

Chop 6-8 slices of bacon and cook in a skillet over medium heat until bacon beginning to crisp, add 1/4 cup onion lower heat and cook til onion is translucent and bacon nicley crisped. Remove from pan and drain well, reserve drippings if you wish to use in the cornbread. Chop 2 Tbsp green chilis or use 2 Tbsp of canned chilis drained well.
Heat oven to 400 degrees, place a 10 inch cast iron skillet, lightly greased, in the oven to get hot.
In a medium size bowl, blend together:
1 1/3 cups all purpose flour
1 cup corn meal
2 Tbsp baking powder. (Yes, that is TABLESPOONS)
4 Tbsp sugar. (this is optional you can use none or less depending on your personal taste)
1 Tsp salt (optional, I find the salt from the bacon is enough)

Mix together in a separate bowl or large measuring cup:
3 Tablespoons oil or bacon grease
2 eggs
1 cup milk
Add to dry ingredients and stir until well blended, add reserved bacon, onion and green chilis. Stir a few times to distribute.
Pour into pan, spread with a spoon to even mixture.
Return pan to 400* oven and bake for 20-25 minutes until top is golden.
A 9 inch square pan can be substituted for the cast iron skillet, with good results. The ‘secret’ I was told many years ago, by my mother-in-law, is to pour your batter into a hot pan so the bottom crust forms quickly.

Grandson has been visiting here on Sunrise Ridge.  After some discussion and a trip to the garden for fresh veggies an evening or two ago, he mentioned he did not think he had ever eaten fried okra. It has really produced well this hot dry summer so we are having it quite often.

Okra is a member of the mallow family,   http://en.wikipedia.org/wiki/Okra, sporting a pretty hibiscus like flower. It is used as a thickener in gumbo, and makes a great pickle when pods are small.  Grandson enjoyed it the way I made it, and told me I needed to send the recipe to his mother so she could fix it after his visit ends.

Here on the ridge, it is mostly served up fried, in keeping with long-standing southern tradition.  Here is how I do it: This is adequate for 3 cups of sliced okra and serves 2 – 4 people.

Wash and slice medium size okra pods (4 – 6 inches long) I cut them in about 1/4 inch slices.

Mix 1 egg and 1 cup milk in a bowl and drop in the okra slices, let them set for at least 15 minutes. (I don’t know why an arbitrary 15 minutes, perhaps some tradition no one ever passed on)

In a sealable container, (Ziplock bag, Tupperware or such) mix 1 cup cornmeal, 1 cup flour and 1 tsp salt and a little pepper.

Using a large slotted spoon drain some okra slices and transfer to the cornmeal mix, shake well to coat and fry in hot oil heated to 300 degrees, until golden brown.

We have tried this using frozen sliced okra and in a pinch, canned okra, rinsed and well drained before it goes into the milk and egg.




Yes, another of those famous or infamous, ‘use what you got’ recipes that I love. Leaf or garden lettuce is easy to grow, and the newer seed allows planting over a longer period of time than it used to. If you can’t grow your own, it is available at most markets and the wonderful farmers markets that provide fresh local produce in many areas. Buttercrunch or the Simpson varieties aare really good prepared this way.

Every ladie I knew growing up and many since, made ‘wilted lettuce salad’. Honestly, I have never had it that it was not good, and sometimes delicious.

Cook 4 – 6 slices bacon until pretty crisp, set aside and drain most of the grease off.

It is Leaf lettuce, (this is for 3 bunches for what I expected to be 5 servings) well washed, in a large frypan with just a bit of bacon grease over medium heat and about 4 tbsp water and a good spash of vinegar, put a lid on it, and let it cook down, stirring from time to time, about 5 or so minutes.

You can add some chopped onion or radishes and let them cook a bit before adding the lettuce. Some people sprinkle a little sugar on as it cooks. Crush up the bacon and sprinkle on top. I have eaten it with chick peas added or mushrooms sliced on top, or slices of hard-boiled egg. If you have other herbs or spices you might like, it should be fine… the possibilities reach as far as your taste and imagination and can be easily varied. It might be  a good idea to add some other wild greens like dandelion if you like them.

A note of interest here, some people do not  cook the letttuce, but puor the hot liquid over it, some cook the lettuce just long enough to heat it and ‘wilt’ and others cook it longer and the lettuce really wilts down.

Serve like spinach.

Our changes this weekend were we used sausage grease, since sausage was an ingredient in the entrée and lemon juice instead of vinegar.

I thought the lemon juice was a nice change, the citrus-y taste was good.

This is another of my ‘handy, dandy’ use whatever you got type of recipes.

Here is a very simple, basic ‘how to’: for 4 servings

1 half of a boneless chicken breast  cut in 1/2 inch cubes, or about 3/4 cup of cooked chicken picked off the bone and cut up

Some diced onion, mushrooms, celery, or not,

Lightly saute the chicken and veggies. set aside.

In an 8 inch square pan

1 cup regular rice or 2 cups of instant rice

2 cups water,

1 can cream of chicken/brocolli/mushroom soup undiluted ( I like the cream of chicken with herbs, but I use whatever is in the pantry)

and around a cup of brocolli florettes cut into bite size pieces, or use frozen chopped brocolli.

Add the chicken and mix well to distribute all the good stuff. Your pan will be pretty well filled.

Cover with foil and bake 30 minutes to an hour at 350 degrees. This depends on the type of rice you are using, obviously instant is going to cook faster than regular.

Take off the foil and let cook in the oven for 10 more minutes to give the top a little crisping up or you can eat it just  as soon as the rice is done.

There is the basic idea, what you do is up to you. I can think of lots of variations, add some cheese, maybe some wine, use peas instead of brocolli or brown rice… Have fun!


The photo prompt is ‘the last thing I bought’:

Today it was necessary to go to the store! We were almost out of milk, needed for several reasons here on Sunrise Ridge. We got in the truck and made a test drive down a local road that is being worked on to get to town.

When we got there, discovered that the milk delivery had not arrived and the store too was almost out of milk. I grabbed the last 2 half gallons in the cooler as the manager apologized for the problem. They were expecting a delivery but did not know when it would be there.

So in an effort to make the trip worth while I decided that Hubby deserved some strawberry Jello cupcakes! Our niece Heather made him some and he instantly found a new favorite dessert. He says mine are NOT as good as Heather’s even though I have her recipe…

My path led down the baking supplies aisle for cake mix and Jello: then to the frozen foods. Frozen strawberries, already cleaned were 30 cents a pound cheaper than the fresh ones in the produce aisle.

When we returned home, I made the cupcakes.  Here is how:

First of all make cake, pour into cupcake pans and bake following directions. While they bake make your Jello using the package directions.

Soon I had a batch of  cupcakes, twenty of them all dressed in pretty paper cups.

Place the cupcakes on a cookie sheet and poke them several times with a fork and carefully spoon Jello onto then allowing it to run into the holes. (You may need to squeeze the cake a little to open up the holes)I used about three tablespoons of the liquid Jello for each cupcake.

Put them on a cookie sheet in the fridge for two hours, or more so the Jello can set. That is where they are right now

Frost them with Cool Whip. And enjoy.

If, like it is here, 20 or so cupcakes are too many for your household, you can freeze them before topping and then put the Cool Whip on when you are ready to serve.

Or as in the case tonight, we will top with strawberries and then Cool Whip.

Hubby likes them!

I recently discovered Kraft PHILADELPHIA Cooking Creme.  There was a recipe on the back of the container for Easy Lasagna Skillet. http://www.kraftbrands.com/philly/recipes/Pages/default.aspx.

I did not have all the required ingredients and Hubby won’t eat lasagna so I made some modifications and came up with an oven meal that everyone liked. I tried it over at my sisters house with a bunch present and it passed on the ‘nothing left over’  scale.

Brown 3/4 lb. ground beef or turkey and 1/4 cup chopped onion. Drain and add 1 4 oz. can mushrooms, drained and a 24 oz. jar of spaghetti sauce, 2 1/2 cups water, Stir in one 10 oz.  container of Philadephia Cooking Creme (I used the tomato& basil and 3 cups of pasta. ) We used egg noodles, but I think shells or other pasta would also work just fine.

Put it in a 350 degree oven for 40 minutes. Sprinkle with some mozzarella cheese and bake 5 more minutes.





Hubby is not one to compliment food often. Twice in one week, the cook has recieved compliments. I had planned a chicken caserole for dinner today, the original plan was to use stuffing mix and some additions, but after thinking about it, I modified it into something quite different.

Hubby had two servings and said it was “pretty good”, which translates here to ‘WOW, let’s have that again and often!”

So here is my ‘chicken ole’ casserole:

3 cups of chopped cooked chicken

1 can cream of mushroom soup

1 can cream of chicken soup

1/2 can Rotel

1/2 cup chicken broth

1/2 cup chopped onion

6 corn tortillas, torn into small pieces, toasted in over to crisp a bit

1/2 to 1 cup, Montery or pepper jack cheese or combination.

Cook soups Rotel, onion and broth together for a few minute.

In greased (sprayed or nonstick) 8X12 baking pan, layer tortilla pieces, then chicken then soup and another layer of tortilla pieces.

Bake at 350 degrees for 30 minutes, top with cheese and bake another 5 minutes, Until the cheese is nicely melted.

That’s it, a rave review from the Hubby and an easy to fix meal.

FYI, over half of it was gone when he finished, defitely a winner!