October 30th, 2006 by alice
Tags: Beans, Quite, Refries, Style, Thatrent, Winging
INGREDIENTS
- 1lbdried pinto beans, sorted and washed
- 1lbground beef(I use hamburger, but pork sausage is fabulous)
- 1tablespoonoil(for sauteeing)
- 1mediumonion, chopped
- 1green bell pepper, chopped
- 2clovesgarlic, minced
- 3tablespoonsparsley
- 2tablespoonssage
- 2teaspoonscumin
- 2teaspoonsred pepper flakes
- 1tablespoonblack pepper
- 1/2teaspoonground mustard
DIRECTIONS
- Please read all of these directions before beginning cooking.
- Sort and rinse beans.
- *Thisis very important for a pleasant bean-eating experience!
- Heat oil in a large skillet.
- Saute onion until brown; add garlic and gound meat.
- Saute until meat is about half cooked.
- Put beans, meat mixture, peppers, and spices into a crockpot or medium pot on stove.
- Add 6 cups of water.
- If water level drops below top of beans before beans are tender, add more water.
- A certain temperature must be reached for the beans to cook properly, so don’t put the heat at low.
- Put crock pot on high heat, or pot on med-low heat for 2-3 hours.
- Beans are done when they are tender.
- Salt to taste.
- Never add salt at the beginning as it loses some salty flavor and you’ll have to add more at the end anyway.
- This is where it get fun.
- Taste your beans, and add anything you want to taste.
- Remember that to add things at the beginning means that the whole pot will taste like it, and adding things at the end will mean”flavor bursts.
- “Have fun with adding: grated cheeses, pepper sauce, peppers, fresh chopped tomatoes, etc.
- If desired, add one peeled potato at the beginning of the cooking process because, as legand has it, it’ll absorb all the”flatulating elements” from the beans.
- After things are to your taste, mash with a potato masher for coarser texture, or add to food processor or blender for much finer texture.
- I don’t”refry them” but you can, by adding lard to a large skillet and frying the beans about 2-3 cups at a time.
- This adds an”authentic” taste to it.
Posted in Recipes | No Comments »
October 30th, 2006 by alice
Tags: 1953, Cake, Christmas, Pineapple
INGREDIENTS
- 6candied pineapple, rings
- 1/2cup drainedgreen maraschino cherries
- 1/2cup drainedred maraschino cherries
- 1lbgolden raisins
- 2largeeggs, beaten
- 3/4cupbutter
- 1cupgranulated sugar
- 3cupsall-purpose flour
- 2tablespoonscornstarch
- 1/2teaspoonsalt
- 1teaspoonalmond extract
- 2teaspoonsvanilla extract
- 1 (20 ounce)cancrushed pineapple, undrained(use juice)
DIRECTIONS
- Chop drained cherries in half.
- Chop the candied pineapple rings into pieces.
- Add the raisins, cherries, and pinapple in a bowl, dust with a tablespoon of the flour.
- Cream room temp.
- butter and white sugar until light and fluffy.
- Beat in the two beaten eggs.
- Stir in the sifted dry ingredients.
- Stir in the extracts.
- Stir in the can of undrained pineapple.
- Stir in the fruits.
- Pour into a greased and floured tube pan.
- Let sit covered overnite on the kitchen counter.
- Bake next morning.
- Bake at 300 degrees F.
- for 2 1/2 hours to 3 hours.
- Tester will come away clean.
- Wrap in foil then in saran wrap when cooled thoroughly.
- Keep 4 weeks before cutting.
- Note can add more drained cherries and candied pinepple only if desired but not too much.
- This cake has no nuts, which is why I think it a favourite among the older generation!
Posted in Recipes | No Comments »
October 30th, 2006 by alice
Tags: Cube, Gravy, Steaks
INGREDIENTS
- 3largecube steaks
- 1mediumonion, chopped
- 1 (10 1/2 ounce)canbeef consomme
- 1 (14 1/2 ounce)cantomatoes(Crushed)
- 1clovegarlic(minced)
- 1/4cupdry white wine
- salt and pepper
- 2tablespoonsvegetable oil
- breadcrumbs(To thicken gravy)
DIRECTIONS
- Saute onions in oil until tender– remove from pan and set aside Brown steaks in same pan Combine all ingredients including onions with steaks and simmer covered for 1/2 hr.
- Uncover and thicken gravy with bread crumbs.
- Cook for about 15 more minutes.
Posted in Recipes | No Comments »
October 30th, 2006 by alice
Tags: Crock, Lentil, Pot, Sausage, Soup
INGREDIENTS
- 1cup uncookedlentils
- 1/2lbkielbasa, cut into 1 inch pieces
- 1cuponions, chopped
- 1cupcelery, chopped
- 1cupcarrots, finely chopped
- 1cuppotatoes, diced
- 2tablespoons choppedfresh parsley
- 3 (16 ounce)cansbeef broth
- 1/2teaspoonfresh ground black pepper
- 1/8teaspoonnutmeg
DIRECTIONS
- Rinse lentils and drain.
- Place all ingredients in crock pot.
- Cook on low for 6 hours, stirring occasionally.
Posted in Recipes | No Comments »
October 30th, 2006 by alice
Tags: Potato, Salad
INGREDIENTS
- 5mediumpotatoes(Peeled and cut into small chucks)
- 3hard-boiled eggs
- 3celery ribs(Finely chopped)
- 3/4cupsour cream
- garlic powder
- salt
- pepper (optional)
- 3/4cupmayonnaise
DIRECTIONS
- Boil potatoes for 20 mins or until tender when pierced with a fork, then drain potatoes.
- add cut up eggs, celery, garlic powder and salt– stir gently to mix Add sour cream and mix Stir in enough of the mayonnaise to get desired consistency. More or less of the 3/4 cup may be neded.
- Add pepper if desired.
Posted in Recipes | No Comments »
