Thursday, July 24, 2014

Carla's Spicy French Dressing

My friend Carla was generous enough to give me a jar of her French dressing that she makes.   It is delicious and she said I could share the recipe with you.  

  • 1 – 10.75 oz. can of tomato soup
  • ¾ cup sugar
  • ¾ cup salad oil
  • ½ cup vinegar
  • 1 small onion, chopped
  • ½ teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • ½ teaspoon dry mustard

Place all ingredients in a quart canning jar and tighten the lid. Shake. Refrigerate. It will keep quite a while.  

Monday, June 9, 2014

Glazed Ham

  • I large ham
  • ¼ cup light brown sugar
  • 2 tablespoons yellow mustard
  • 1 teaspoon ground cloves
  • 6 oz. Pepsi

  1. Bake ham in oven appropriate time at 350 degrees for its size.
  2. Mix ingredients in a bowl.
  3. Brush ham with the glaze in the last 30 minutes of baking.
  4. Slice and enjoy.  

Wednesday, May 14, 2014

Sauteed Morels

  • ½ gallon water
  • ¼ cup salt
  • 8 large morels
  • 3 tablespoons salted butter (do not use margarine)
  • 1 teaspoon minced garlic
  • ¼ teaspoon white wine
  • salt and pepper to taste

  1. Clean morels by filling a large bowl ½ gallon tap water. Add ¼ cup salt. Stir. Plunge morels into water for 4 minutes only. If you leave them longer, they will absorb too much salt. This should remove any kill any bugs and remove them and any debris.
  2. Rinse each morel in as slow running stream of cold water as possible.
  3. Blot them dry with paper towels on both the bottom and top
  4. Slice the morels in quarters.
  5. Heat butter in a skillet on medium heat (This would be a 6 setting on my induction cooktop.)
  6. When the butter is bubbling, add the minced garlic.
  7. Cook for 30 seconds.
  8. Add the morels.
  9. Add the wine and reduce, flipping them once.
  10. When sauce is reduced, remove and serve.
  11. Taste test and add salt and pepper as desired.  (I didn't have to add any salt because I used salted butter.)
  12. Enjoy.  

Sunday, May 11, 2014

Crunchy Fried Morels

  1. 1/2 gallon of hot tap water
  2. 1/4 cup salt
  3. 8 large morels
  4. 1 egg, beaten
  5. 1/2 cup flour
  6. 1/2 cup Panko crumbs (Italian flavor)
  7. 2 sticks butter (don't try to substitute margarine)
  8. salt and pepper to taste
  9. Fill approximately 1/2 gallon of the hottest tap water that you can make in a large bowl.
  10. Dissolve 1/4 cup salt into it and stir.
  11. Place the morels into the mixture for  only 4 minutes. Soaking longer than 4 minutes will make the morels too salty. This salt water should kill any bugs and remove any debris.  
  12. With a very slow stream of cold water, gently rinse the morels one at a time and place on a paper towel.  
  13. Pat dry with a paper towel.
  14. With a knife, quarter the morels.
  15. Heat the butter in a skillet on medium heat.  (On my induction cooktop, the setting should be six.)  If the temperature is too high, the butter will burn.  
  16. Beat the egg, slightly in a bowl for dipping.
  17. In a paper bag, place the flour and Panko crumbs. Close the bag and shake to mix.
  18. One by one, dip each piece of morel into the egg mixture, then toss in the bag.  When you get 4 pieces in the bag, close the bag and shake to coat well.  
  19. When the butter is bubbling well, place each piece in the frying pan.
  20. Repeat the dipping and coating process for all the remaining pieces of morel are coated. 
  21. Salt and pepper very lightly.  (If you are using salted butter, you probably won't need to salt at all.)
  22. Fry about 5 minutes or until the coating is a golden color.  This is a very gentle fry.
  23. With tongs turn the pieces of morel and fry until golden on the other side of the morels.  
  24. Remove the morels and place them on a paper plate to absorb the excess butter.
  25. Serve and enjoy.   

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

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

  • Loaf of soda bread (optional)


  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.