Wednesday, July 16, 2014

HAPPY HINTS

This is from the back of a package of Godchaux sugar my late mother cut out many years ago. The first is how to sugar doughnuts and the second is an orange mixture to put over pancakes. You can click on the picture to enlarge for easier reading.


Tuesday, July 15, 2014

BEEF AND POTATOES

I grew up in a meat and potatoes family with meals like this one from Kraft Foods. My late mother saved countless recipes, many she never made. I love finding her old recipes and sometimes combining them with some of my newer ones. She made many a delicious meal in her pressure cooker and taught me to do the same.

2
lb.  beef stew meat, cut into 1-1/2-inch pieces
1/4
cup  KRAFT Zesty Italian Dressing
1
 green pepper, coarsely chopped
1
small  onion, quartered
4-1/2
tsp.  annatto paste*
1
 beef bouillon cube
2
cans   (8 oz. each) tomato sauce
3/4
cup  water
1/3
cup  KRAFT Original Barbecue Sauce
2
lb.  Yukon gold potatoes (about 8 small), cut into wedges
2
Tbsp.   chopped fresh parsley

COOK meat, in batches, in uncovered pressure cooker sprayed with cooking spray on medium-high heat 3 min. or until evenly browned, stirring occasionally. Return all meat to pressure cooker.
BLEND next 5 ingredients in blender until smooth. Add to meat; mix lightly. Cook, uncovered, 3 min., stirring frequently. Add tomato sauce, water and barbecue sauce; cook 2 min. Stir in potatoes.
COVER pressure cooker; lock lid in place. Cook on medium-high heat 3 min. or until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook 45 min. Remove from heat. Let stand 10 min. or until pressure vent drops. Remove regulator, then lid; stir in parsley.

*Taste and Aroma: Smoky, garlicky and earthy taste with slight floral notes.
*Uses: Traditionally Achiote Paste is dissolved in lemon juice and then spread on meat prior to roasting. Turn your Achiote Paste into a marinade by adding some Seville orange juice and some white vinegar  

Monday, July 14, 2014

REFRIGERATOR NUT COOKIES

This, too, is a recipe my late mother cut from a bag of Godchaux sugar. I don't remember her ever making them. I'm sure if she had the nuts would have been hickory nuts from my uncle's property or black walnuts from a big tree across the road from our house. I hate cracking those black walnuts!

Click on photo to enlarge for easier reading.

FUDGE ROYALE

This is an old recipe my late mother cut from the back of a bag of Godchaux sugar many, many years ago.

Click on picture to enlarge for easier reading.

Thursday, June 26, 2014

2 COOKIE RECIPES - PECAN CHOCOLATE REFRIGERATOR COOKIES & POW WOWS

These two recipes are from a small Cookie Book I got in 1970. The price on the front is thirty-five cents.

Click on picture to enlarge for easier reading.

Wednesday, June 25, 2014

COLD MILK PIE CRUST

1 1/2 cups flour
1 tsp salt
1/3 c oil
3 tbsp cold milk

Mix together the flour, salt, oil and cold milk. Press into a ball and roll out between waxed pepper. Makes 1 (9-inch) crust.


Monday, June 23, 2014

CHOCOLATE PEANUT BUTTER BUDDY BARS

1 cup peanut butter
6 tbsp. butter, softened
1 1/4 cup sugar
3 eggs
1 tsp. vanilla
1 cup flour
1/4 tsp. salt
1 pkg (2 cups) milk chocolate morsels

Preheat oven to 350 degrees. In large mixer bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs, and vanilla and beat until creamy. Blend in flour and salt. Stir in 1 cup of the morsels. Spread mixture into ungreased 13" x 9" pan and bake 25 to 30 minutes or until edges begin to brown. Immediately sprinkle rest of morsels over cookie layer. Let stand 5 minutes or until the morsels become shiny and soft. Spread evenly over top. Cool completely. Cut into 1 1/2-inch bars.


Saturday, June 21, 2014

SOUTHERN SHRIMP AND GRITS DRESSING

1 lb peeled, medium-size raw shrimp
3 cups chicken broth
1/2 tsp salt
1/4 tsp ground red pepper
1 cup uncooked regular grits
1/2 cup butter
3 large eggs, lightly beaten
1 red bell pepper, diced
1 cup fine dry breadcrumbs
1 cup chopped green onion
1/2 cup grated Parmesan cheese

Preheat oven to 325 degrees.
Lightly grease an 11 x 7-inch baking pan; set aside.

Devein shrimp.

In a large saucepan over medium-high heat, bring the broth, salt and red pepper to a boil. Whisk in the grits and return to a boil; reduce heat to low and stir in the butter. Cover and simmer, stirring occasionally for 10 minutes or until the liquid is absorbed; remove from heat.

In a large bowl, stir together the eggs, bell pepper, breadcrumbs, green onion, and Parmesan cheese.  Gradually stir about a fourth of the hot grits mixture into the egg mixture. Add mixture to the remaining hot grits, stirring constantly. Stir in the shrimp until blended throughout.  Pour the mixture into the prepared pan.

Bake at 325 degrees for about an hour or until set.

Let dressing stand for 10 minutes before serving

Note: This is an old Southern Living magazine recipe.

Thursday, June 19, 2014

APPLE-PEACH CAKE

2 cans apple pie filling
1 can (29-oz) sliced cling peaches
1 box spice cake mix
apple pie spice
1 stick butter

Heat oven to 350 degrees.
Grease an oblong baking pan.

Layer ingredients in the pan as follows:
  1. Pie filling
  2. Peaches - lift out of the can with a slotted spoon allowing some juice to be used.
  3. Sprinkle apple pie spice to suit taste
  4. Sprinkle the dry cake mix
  5. Melt butter and drizzle overall
Bake for approximately 1 hour at 350 degrees.

Especially good served with ice cream!

Note: This is a file photo.

Monday, June 16, 2014

KRAUT SALAD

1 can kraut
1 med. bell pepper
1 sm. jar pimentos
1/2 onion, chopped
1 cup chopped celery
3/4 cup sugar

Mix together kraut, bell pepper, pimento, onion, celery and then sprinkle sugar on top. Cover and refrigerate.