HOMEMADE MAYONNAISE

This recipe works best when you use a food processor. Don't mess with the basic ingredients but feel free to use flavored vinegars, use garlic for some of the mustard, etc. But remember this, if you use mayo to make a cake or other sweets, you may want to keep the mayo more subtle by eliminating or reducing the Tabasco sauce and paprika. Feel free to play with this recipe to suit your taste and occasions you will be using the mayo.

1/2 cup extra-virgin olive oil

2 extra-large eggs

1 tbsp sugar

2 tsp salt

2 tsp ground yellow mustard

1/8 tsp paprika

6 dashes Tabasco sauce

2 cups sunflower oil

2 tbsp white vinegar

1 tbsp lemon juice

1 tbsp water

All ingredients should be at room temperature.

In the bowl of a food processor, pulse the olive oil, eggs, sugar, salt, mustard, paprika and Tabasco until combined. With the processor running, slowly drizzle in 1 cup of the sunflower oil in a thin stream. Turn off the processor and pour in the vinegar, lemon juice, and water.

Turn the processor back on, and after the acids and water are just blended (after a few seconds), add the remaining cup of sunflower oil.

Place the mayo into a storage jar, refrigerate and enjoy.

file photo for reference

CUP OF WARMTH (HOT CHOCOLATE)

1/2 large box (25.6-oz) instant milk = 12.8 oz

1/2 box (1 lb) powdered sugar = 8-oz

1 box Nesquick = 30-oz regular box or 16-oz sugar free

1 container Coffee Mate = 15-oz regular or 10.2-oz sugar free

Use Coffee Mate flavors such as Vanilla Caramel, Hazelnut, French Vanilla, etc

Mix all ingredients together well. Spoon into bags or plastic containers. Can be stored in freezer indefinitely. Makes approximately 10+ cups with the sugar free ingredients. 

To prepare one cup of hot chocolate, stir 2 level tablespoons of mix into 1 cup (8-oz) of hot water. Add more mix for a stronger taste. Stir between sips as the mix settles quickly and easily.

Makes a nice gift when put in a pretty jar and tie the directions on with a pretty ribbon.

file photo for reference

BLUEBERRY KETCHUP

This homemade fruit ketchup is amazing on meats, especially grilled meats.  And blueberries are so good for you, they are loaded with antioxidants. Surprise your family and friends with this special treat.

2 cups fresh blueberries (or frozen unsweetened, thawed)
1 garlic clove, minced
1 small shallot, minced
3 tbsp brown sugar
1/4 cup balsamic vinegar
1/4 tsp ground coriander
1/8 tsp ground ginger

Bring all the ingredients to a boil in a saucepan over medium heat.  Lower heat to simmer and cook, uncovered, about 30 minutes.  Season with salt and pepper, if desired.

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MEXICAN HASH

1 tbsp canola oil

1 medium onion, chopped
1 can (4-oz) diced green chilies, drained
1 pkg (1lb) frozen hash browns
1/2 lb deli corned beef, diced
3 tbsp taco seasoning
1/2 cup water
1 jar (16-oz) salsa of your choice

In a medium skillet, heat the oil over medium-high heat until hot.  Add the onion and drained chilies; cook, stirring, until the onion is browned and chilies liquid is evaporated.  This should take less than 5 minutes.

In a large skillet, prepare the hash browns according to the package directions.  Once potatoes are cooked through and beginning to brown, add the corned beef and the taco seasoning; toss to coat well.  Stir in the water and add the onion/chilies mixture; stir well.

Serve with salsa.

For breakfast top each serving with a fried egg, if desired.

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DRESSED UP POTATO CHIPS

1 bag (13-oz) thick wavy potato chips

1 bag (14-oz) caramels, unwrapped
1/3 cup heavy cream
1 bag (12-oz) chocolate chips
2 tbsp butter-flavored shortening
1 cup finely chopped pecans, toasted

Line wire racks with parchment paper. Spread the whole chips in a single layer on the prepared wire racks.

In a heavy saucepan over low heat, combine the caramels and cream, stirring constantly until smooth; remove from the heat. Drizzle caramel mixture over the chips.

In a small microwave-safe bowl, melt the chocolate chips with the shortening and microwave on high setting for 1 1/2-2 minutes, stirring after 1 minute. Allow mixture to cool slightly; drizzle the chocolate mixture over the caramel drizzled chips; sprinkle with the pecans.

Allow to cool until the chocolate and caramel are set before serving.

Yield: Approximately 9 dozen dressy chips.

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CREAMY MUSHROOM POLENTA

2 tbsp butter

8-oz sliced mushrooms

1 garlic clove, minced

1/3 cup white wine

3 cans (14.5-oz each) lower-sodium chicken broth

1 1/2 cup half-and-half cream

1 1/2 cups instant polenta

1/4 tsp salt

1 1/2 cups shredded Parmesan cheese

In a nonstick skillet, heat butter over medium-high heat. Add mushrooms and cook, stirring, until browned, about 5 minutes. During last 30 seconds of cooking, add the garlic. Transfer to a bowl and allow to cool. Cover and chill until ready to serve.

Before serving, heat mushrooms in a skillet over medium-high heat. Add wine and cook, stirring, 2 minutes.

In a pot, mix the broth and cream. Bring to a boil over medium-high heat then reduce heat to medium. Whisk in the polenta and salt. Cook, whisking constantly until thickened, about 5 minutes. Stir in 1 cup of the Parmesan. Transfer to a serving bowl and top with mushroom mixture and remaining Parmesan.

file photo for reference only

PERINI RANCH STEAKHOUSE RUB

This is the house rub at the Perini Ranch Steakhouse in Buffalo Gap, Texas. This is not only used on steaks but on lamb chops and ribs.

1 tbsp flour
1 tbsp coarsely ground sea salt
4 tsp coarsely ground black pepper
1 tsp dried oregano
4 tsp granulated garlic
1 tsp paprika
1 tsp granulated beef stock base

Mix ingredients together; sprinkle or rub into meat.

Store in an airtight container.

Yield: 1/2 cup

 Grilled Lamb Chops with this rub from Perini Ranch Steakhouse.

HOMEMADE TOASTED MUESLI

2 cups old fashion oats
1/4 cup sunflower seeds
1/4 cup sliced almonds
1/3 cup finely chopped dates
2 tbsp oat bran1 cup bran flakes
1/4 cup toasted wheat germ
1/4 cup dark raisins
1 tbsp sugar or Splenda

Preheat oven to 350 degrees.

Combine the oats, sunflower seeds, and almonds in a 15 x 10-inch baking pan. Bake at 350 degrees for 12 to 15 minutes until almonds are golden brown.

Put the chopped dates and oat bran in a large mixing bowl. Stir until dates are coated with the oat bran. Add the toasted oat mixture, the bran flakes, wheat germ, raisins, and sugar or Splenda. Stir gently to combine all ingredients. May be stored in an airtight container for breakfast with milk. Running late for an important meeting or school? Grab a baggie and take some for a quick breakfast on the run.

 File Photo

REFRIGERATOR PANCAKE BATTER

2 cups all-purpose flour

4 1/2 tsp baking powder
1 tsp salt
1/2 cup sugar
1/4 cup butter, melted
2 eggs, lightly beaten
1 3/4 cups milk

Mix flour, baking powder, salt and sugar together in a bowl with a tight fitting lid. Add butter, eggs, and milk to the dry mixture; stir until blended. Use for pancakes or waffles. Store in refrigerator up to a week. (Mixture will separate so stir to remix before using.)

File Photo

OLD FASHION TIPS FOR COOKING CHICKEN

Thought you might enjoy this old post from my Grandma's Vintage Recipes blog.

I ran across these old fashion tips for cooking chicken and thought you might enjoy reading them.

• For extra-crisp fried chicken, dip each piece in buttermilk before coating with flour.
• When time permits, let coated chicken stand for 30 minutes until dry, then sprinkle any moist spots with more coating before frying.  Moisture creates steam, which causes breading to fall off.
• For a moister whole chicken, place breast side down for the first half of cooking time so the juices run down into the breast.  Turn breast side up for the last half of cooking time to get a nice browned chicken.

BROWN SUGAR AND CINNAMON PECANS

These nuts are great to have sitting around at parties, but they are also good to put a handful into a zipper-type snack bag and stick in a lunchbox. These nuts are also great packaged and given as gifts.

2 tablespoons butter
1/4 cup firmly packed brown sugar
1 tablespoon pecan-praline flavored ground coffee*
2 tablespoons orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper (omit if too hot for children's lunchboxes)
2 cups pecan halves

In a large skillet over medium heat, melt the butter. Add the brown sugar, coffee, orange juice, cinnamon, and red pepper, if using. Stir well to mix. Stir in the pecans, coating well. Remove from the heat.

Spread the coated pecans on a lightly greased 15 x 10-inch jellyroll pan and bake at 325 degrees for 15 minutes, stirring at 5 minutes and at 10 minutes. Remove from pan and cool completely. Break nuts apart.

*Or other flavored coffee of your choice.

 Note: File Photo

COUSCOUS CONFETTI

 1 cup vegetable broth

1 cup uncooked couscous
1 can (15-oz) rinsed and drained black beans
3/4 cup whole kernel corn (canned drained or frozen thawed)
1 medium red bell pepper, diced
5 or 6 chopped green onions
1/4 cup minced fresh cilantro*
DRESSING:
2 tablespoons + 1 teaspoon olive oil
2 tablespoons lime juice
1 1/2 teaspoon red wine vinegar
1/2 teaspoon cumin
1/4 teaspoon salt
dash of fresh ground black pepper
1/4 cup chopped pecans, optional

Bring the vegetable broth to a boil in a large saucepan. Stir in couscous, remove from heat, cover and allow to set for 5 to 10 minutes or until all the broth is absorbed.

When broth is absorbed, fluff couscous with a fork. Stir in the black beans, corn, bell pepper, green onions, and cilantro.

In a small bowl, whisk the oil, lime juice, vinegar, cumin, salt, and pepper with a wire whisk until well blended. Place couscous mixture into a large bowl and drizzle with the dressing, tossing to coat. Sprinkle the chopped pecans over the top, if using.

This is a file photo of a similar recipe.

Used for reference only.

SOUTHERN COATED PECANS

1 cup sugar

1/2 cup cold water
3/4 tsp salt
1 tsp vanilla
1 tsp cinnamon
1 lb pecan halves

In a 2-quart saucepan combine the sugar, water, salt, vanilla, and cinnamon. Cook this mixture for 10 minutes or until bubbles cook down. Add the pecans and stir until all the pecans are coated. Continue stirring until syrup turns to sugar. Pour onto a cookie sheet and separate. Allow to cool.

Note: File Photo

GRAPE ICE CREAM SODA

Make the kids a special drink by putting 1 or 2 scoops of vanilla ice cream in a tall glass.  Pour chilled grape soda over the ice cream.  Serve with a thick straw.

Note:  This also works great with Orange soda, Big Red soda, Strawberry Soda, or Root Beer for a root beer float.  These drinks are great for children's parties, when the kids want a special drink, or for holiday festivities.

Note: File Photo

GARLIC CROUTONS

6 slices bread

2 large garlic cloves, minced

1/2 cup butter

Trim crust from bread and cut bread into 1/2-inch cubes. Sauté garlic in butter in a skillet over medium heat for 2 minutes. Add the bread cubes, saute until golden. Drain cubes on paper towels.

Yield: 3 cups

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CHOOSING THE RIGHT ONION

 

JIFFY CORN FRITTERS

1 pkg JIFFY Corn Muffin Mix

2 eggs

1 can (8 1/4-oz) whole kernel corn, drained

1/4 cup sour cream

1/4 tsp pepper

1/8 tsp salt

oil for frying

Preheat 1" of oil in a deep fryer or skillet to 350 degrees.

Beat eggs. Add remaining ingredients. Stir until blended. Drop by tablespoon into deep fryer or skillet. Cook 1 to 2 minutes on both sides. Drain on paper towels before serving.

WHOLE GRAIN PANCAKE MIX

8 cups whole wheat flour

2 cups nonfat dry milk

3 tbsp baking powder

3 cups oats

2 tsp sugar

1 tbsp salt

Combine flour, milk, baking powder, oats, sugar and salt in a large bowl, mix well. Store in an airtight container.

Yield: 12 cups

To make pancakes: Combine 1 1/2 cups of the mix with 1 egg, 1 1/4 cups milk, 1 tbsp oil and 1 tbsp honey in a mixing bowl. Mix together well and cook on a hot oiled griddle. 

Yield: 12 pancakes

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AMISH STRAWBERRY-MARSHMALLOW SPREAD

1 jar (7-oz) marshmallow creme

1/2 cup butter, softened

4-oz cream cheese, softened to room temperature

1 cup strawberry jam

1 tsp vanilla

Cream marshmallow creme, butter, and cream cheese until smooth. Beat in the strawberry (or other) jam and vanilla. Enjoy!

Strawberry jam for reference.

COWBOY COFFEE

Just for fun  -  thought you might enjoy this fun recipe for Cowboy Coffee and this old picture of the Cartwrights singing Christmas carols.  I'm sure Hop Sing had prepared them a wonderful Christmas feast!