Sunday, March 16, 2014

Corned Beef and Veggies Dinner



  • 1 package corned beef (including seasoning packet)
  • water to cover
  • 1 onion, cut into quarters
  • 2 bay leaves
  • 2 teaspoons minced garlic


  • 6 potatoes, peeled and quartered
  • ¾ lb. baby carrots
  • 1 head cabbage, cored and cut into sixths


Glaze:
  • 1 cup light brown sugar
  • 1/3 cup Gulden's Spicy Mustard


  • Loaf of soda bread (optional)

Directions:

  1. In a crockpot, place the corned beef, seasoning packet, onion, and bay leaves. Cover with water. Cook on low for 11 hours (For me, that means starting at 5:00 a.m.).
  2. Remove meat and cool in refrigerator about an hour to make it easier to slice.
  3. Continue to keep the liquid hot in the crockpot.
  4. Remove fat blanket, then slice the meat and put it in a baking dish.
  5. Mix glaze ingredients and brush over the meat.
  6. Bake the meat uncovered in the oven about 30 minutes at 325 degrees. Keep checking to make sure the glaze doesn't get too brown.
  7. Meanwhile, put the hot liquid in a Dutch oven and bring to a boil.
  8. Add potatoes and cook for 20 minutes.
  9. Add carrots and cook for 5 minutes.
  10. Add cabbage wedges, cover and cook additional 20 minutes.
  11. Remove the bay leaves. Serve with the meat with the vegetables and purchased soda bread (optional).





Sunday, February 9, 2014

Nancy's Navy Bean Soup


  • 1/3 cup baking soda
  • 1 pound dried navy beans
  • 8 ounces sliced ham, chopped
  • 1 onion, chopped
  • 3 ribs of celery, including the leaves, chopped
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 2 quarts water

  1. Place the navy beans in a colander.
  2. Pour the baking soda on top.
  3. Rinse well with water, examining for defective beans and removing them.
  4. Place the beans and all the rest of the ingredients in a crockpot.
  5. Cook on high for 6 hours or low for 10 hours.
  6. Serve and enjoy.





Friday, January 24, 2014

Canadian Vegetable Soup in Sourdough Bread Bowls


  • 2 tbsp. Butter
  • 1 onion (finely diced)
  • ¾ pound of boiled ham, finely diced
  • ½ pound carrots (finely diced)
  • 3 ribs celery (finely diced)
  • 6 cubes of chicken bouillon
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • 4 cups water
  • ¾ cup Bisquick
  • 4 cups milk
  • 1 teaspoon salt
  • 4 ounces beer
  • 8 ounces shredded cheddar cheese
  • Olive oil spray

  1. Sour dough bread bowls, purchased from the bakery (optional)
  2. In a Dutch oven, saute the onions and celery in butter.
  3. Add the ham and brown it a bit.
  4. Add the carrots and, paprika, and pepper.
  5. Add the chicken bouillon cubes and 4 cups of water.
  6. Cook 15 minutes until the carrots are done on medium, stirring often to keep from burning.
  7. Add the paprika and black pepper.
  8. Stir a cold water into the Bisquick and make a paste of it.
  9. Stir the Bisquick mixture into the vegetables.
  10. Add the milk and stir in under low heat to prevent from burning.
  11. Add 1 teaspoon salt.
  12. Add 4 ounces of beer. (You know what to do with the rest of the bottle.)
  13. Add 8 ounces shredded cheddar cheese.
  14. Stir frequently to keep from sticking.
  15. Heat for 10 minutes.
  16. While soup is cooking, hollow out the sourdough bread bowls. Spray with olive oil, and toast in the oven at 400 degrees.
  17. Serve in bowls or bread bowls and enjoy.






Sunday, January 19, 2014

Cheeseburger in Paradise (Healthier Version)


Ingredients:
  • 1 pound lean ground beef
  • 1 onion, chopped
  • ½ teaspoon garlic salt
  • ½ teaspoon seasoned salt
  • 1 teaspoon Worcestershire sauce

  • ¾ cup shredded reduced fat (2 % milk) cheddar cheese
  • ¼ cup shredded part skim shredded mozzarella

  • 1 cup 2% milk
  • 2 eggs
  • ½ cup Bisquick

Directions:

  1. In a skillet, brown ground beef along with the chopped onion, until all the beef is browned. Pat with paper towels to remove any extra fat on it. Add salts and Worcestershire sauce and stir.
  2. Mix the two cheeses to distribute evenly.
  3. In a blender, mix eggs, Bisquick, and milk.
  4. In a lightly greased pie dish, layer the meat mixture, then top with the cheese mixture.
  5. Pour the liquid mixture over the two layers.
  6. Bake at 375 degrees for 35 minutes or until an inserted knife comes out clean.

Makes 4 generous servings.


Enjoy.  

Saturday, January 11, 2014

Nancy's English Toffee



The most difficult part of this recipe is finding the Golden Syrup. It is an amber colored thick syrup. I used Lyle's brand and I got it at at import store. I think it is popular in the UK, but can be purchased over the internet if you can't find it in your local store. I am giving the directions to use specifically for an induction cooktop, as this is what I have. I have found that an induction cooktop had a bit of a learning curve, but I love it. (No burner crevices for stuff to go down into and get trapped.) But if you are using another type stove, use the cold water test and cook until a little bit dropped in it forms a hard ball. It is much easier to use silicone baking pans because it will not stick, and that is all I will ever use for similar projects any more. One recipe of this makes one 20 count tarltet pan full of candies.

Equipment:

  • 1 wooden spoon
  • 2 quart saucepan
  • timer
  • silicone tartlet pan


Ingredients:

  • 1 cup sugar
  • 1 stick salted butter
  • 1 tablespoon white vinegar
  • 1/8 cup golden syrup
  • 1/8 cup water


Instructions:

  1. Measure ingredients and place into saucepan.
  2. Set timer for 13:30.
  3. Turn the large burner control to halfway between 6 and 7.
  4. Constantly stir with wooden spoon until melted.
  5. Stir occasionally (about once a minute), until timer goes off.
  6. When timer goes off, remove from the heat and pour into the silicone molds.
  7. Let cool for an hour and invert on a clean surface.
  8. Enjoy.   

Thursday, December 5, 2013

Bacon Wrapped Smokies



  • 1 lb. Oscar Mayer Little Beef Smokies
  • 1 package of Oscar Mayer Center Cut Bacon
  • 1 stick butter
  • 1 cup light brown sugar
  • ½ cup light brown sugar for topping
  • wooden toothpicks
  1. Cut the bacon strips in thirds.
  2. Wrap each Little Beef Smoky in a piece of bacon. Secure with a wooden toothpick.
  3. Place in a glass 9 x 13 inch baking dish.
  4. Melt 1 stick of butter.
  5. Stir into melted butter 1 cup of light brown sugar until melted.
  6. Pour the mixture over the wrapped smokies.
  7. Sprinkle with the remainder dry light brown sugar.
  8. Bake at 375 degrees in the middle oven rack for 20 minutes.
  9. Turn heat up to 400 degrees and continue to bake until a pretty brown color. (Mine took 15 more minutes, but check often).
  10. Remove and serve.
  11. Enjoy.


Tuesday, September 3, 2013

Jim and Ray Barbecue Beef Sandwich


  • 1 cup leftover roast beef (chunked or pulled)
  • ½ cup Sweet Baby 
  • Ray's barbecue sauce
  • 2 tablespoons Jim Beam Bourbon
  • 2 tablespoons water
  • 4 slices bread or 2 buns
  • olive oil spray
  • minced garlic
  • Kosher dill pickle spear



  1. Reheat the chunked or pulled roast beef in a saucepan with the water.
  2. Add the barbecue sauce.
  3. Add the Jim Beam and stir.
  4. Heat until warm.
  5. Spray bread lightly with olive oil spray.
  6. Rub with minced garlic.
  7. Toast in oven at 400 degrees until both sides of the bread are brown.
  8. Remove from the oven.
  9. Add beef mixture.
  10. Serve with a kosher dill pickle spear.



Makes 2 sandwiches.