Friday, September 23, 2016

SWEET ONION MUFFINS

1 1/2 cups all purpose flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup finely chopped onion
1/2 cup butter, melted
1 1/2 cups chopped walnuts

Preheat oven to 400 degrees.
Light grease 12 muffin cups; set aside.

In a large mixing bowl, combine the flour, sugar, baking powder, and salt.

In a separate bowl, beat the eggs, onion, and butter until blended. Stir into the dry ingredients just until moistened. Fold in the walnuts.

Fill the prepared muffin cups 3/4 full and bake at 400 degrees 10-12 minutes or until a wooden toothpick inserted in the center comes out clean.

This is a recipe I got from TOH in the 1990s. I noted at that time it was from a fellow Texan.

Note: File Photo

Thursday, September 22, 2016

CURRY COLESLAW

8 cups shredded cabbage
2/3 cup mayonnaise
1/4 cup cider vinegar
1/4 cup sugar
1 tsp salt
1/2 tsp curry powder
1/4 tsp pepper
4 strips bacon, cooked and crumbled

Place cabbage in a large mixing bowl.

In a small bowl,combine the mayonnaise, vinegar, sugar, salt, curry powder and pepper. Pour the dressing mixture over the cabbage; toss well to coat. Cover and refrigerate.

Just before serving, sprinkle with the bacon.

Yield: Approximately 6 servings

Note: File Photo

This is a recipe I got from a TOH 1990s magazine.


Wednesday, September 21, 2016

CURRIED CELERY AND APPLES

2 cups thinly sliced celery
1 small onion, chopped
1/3 cup butter or margarine
1 tart medium-sized apple, chopped
1 tbsp all-purpose flour
1/2 to 1 (depending on your taste) tsp curry powder
1/2 tsp salt
1/8 tsp black pepper

In a skillet, saute celery and onion in butter until crisp tender, about 5 minutes. Stir in the apple; cover and simmer 3 minutes. Sprinkle the flour, curry, salt and pepper over the top. Cook an additional 2 minutes, stirring occasionally. Serve immediately.

Yield: 4 servings
File Photo

Note: This is a recipe from the 1990s. I believe it was from a TOH magazine.

Tuesday, September 20, 2016

BLACK BEAN - CORN SALAD

1/2 can cup black beans, rinsed and drained
1/2 cup frozen whole kernel corn, thawed
1/2 cup chopped avocado
1/2 cup coarsely snipped fresh cilantro
1/4 cup red onion, chopped
2 tbsp fresh lime juice

Toss all ingredients together in a medium bowl and serve.

Yield: Approximately 2 cups

Note this is my version of a recipe I got from Better Homes and Garden. It is also their picture.





Saturday, September 17, 2016

APPLE CIDER SYRUP

This tasty syrup is great over waffles, pancakes, French toast and much more.

1/2 cup granulated sugar
1 tsp cornstarch
1 tsp ground cinnamon
1 cup apple cider
1 tbsp lemon juice
2 tbsp butter

In a small saucepan, combine the sugar, cornstarch and cinnamon; blend together well.

Stir in the cider and lemon juice; bring to a boil and boil until thickened. Remove from heat, add butter and stir until melted.

Serve warm.

Note: Excellent syrup for pumpkin pancakes and waffles.

Note: File Photo



Monday, September 12, 2016

WILD RICE SOUP

1/2 cup lentils
3 cups water
1 pkg (6-oz) long grain and wild rice blend
1 can (14.5-oz) vegetable broth
1 pkg (10-oz) frozen mixed vegetables
1 cup skim milk
1/2 cup reduced-fat processed American cheese, cut into pieces

Rinse and sort lentils.

Combine lentils and water in a small saucepan; bring to a boil.  Reduce to heat to low and simmer, covered, for 5 minutes.  Let stand, covered, for 1 hour.

Drain and rinse the lentils.

Cook rice according to package directions in medium saucepan.  Add the lentils and the remaining ingredients.  Bring to a boil, reduce heat to low.

Simmer, uncovered, 20 minutes.

Garnish as desired.
Note: File Photo

Sunday, September 4, 2016

LEMON-FLAVORED FRUIT SALAD DRESSING

1 can (14-oz) sweetened condensed milk
2 cups lemon-flavored yogurt
1/4 tsp salt, optional
1/8 tsp white pepper

Combine all ingredients in a small bowl and mix together until well combined. Pour into an airtight container and refrigerate.

Yield: Approximately 3 cups of dressing

Note: File Photo

Saturday, September 3, 2016

SOUTHERN SWEET TEA WITH PEPPERMINT

3 large family-size tea bag, remove tags
9 cups water, separated
1 handful fresh mint + additional for serving, if desired
1 cup sugar
lemon slices

Place tea bags and mint in a large pitcher than can have hot water poured into it. Pour two cups cold water over the tea bags and mint.

Bring 4 cups water to a roiling boil and pour into the pitcher. Cover with the pitcher's lid or a small plate. Allow to steep for 10 minutes. Remove the tea bags and the mint; add the sugar and stir until dissolved. Add the lemons and the remaining 3 cups of cold water.

To serve pour over ice and garnish with a fresh sprig of mint, if desired.

Note: File Photo

Friday, September 2, 2016

GLAZED FRUIT SALAD

1 can(s)
pineapple, chunks, reserve all the juice
2-3
bananas
1 bunch
red seedless grapes
1/2 pt
blueberries
1 jar(s)
small jar maraschino cherries, drained
any other fruit you would like to add
4 Tbsp
sugar
4 tsp
cornstarch
4 tsp
orange marmalade or apricot preserves
2 tsp
lemon juice

Drain pineapple, reserve all juice.

In a small bowl, combine all your fruit. I always squirt some lemon juice over my bananas before adding so they don't get brown and yucky looking. Set aside.

In a small saucepan, combine the sugar, cornstarch, and reserved pineapple juice. Bring to a boil. Reduce heat, and simmer till thickened. Remove from heat and add the marmalade or preserves and the lemon juice.

Let cool for a couple of minutes, then pour the glaze over your fruit and toss gently to coat. Keep in the fridge. It won't last long!!

This recipe is from Just A Pinch of which I am a member. It was posted by a Mrs. Martin with this note: 
I found this recipe in a 1950s reminisce magazine. I tweaked it by adding orange marmalade, it called for apricot preserves but you can use whatever preserves you like!!



CLASSIC BEEF STROGANOFF

I received this in an email today and thought I would share it with you.
1 1/2 lbs beef sirloin steak, 1/2-inch thick
ounces fresh mushrooms, sliced (2 1/2 cups)
medium onions, thinly sliced
garlic clove, finely chopped
1/4 cup butter or margarine
1 1/2 cups beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1 1/2 cups sour cream
cups hot cooked egg noodles

Cut beef across grain into about 1 1/2x1/2-inch strips.
Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.