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Saturday, May 13, 2017


2 teaspoons fresh Rosemary, minced
2 shallots, peeled and minced
1 tablespoon olive oil
3/4 cup red wine
2/3 cup tomato puree
2 tablespoons Worcestershire sauce
3 cloves garlic, minced
1/3 cup dark brown sugar
1 tablespoon balsamic vinegar
3 tablespoons unsulphured molasses
1 teaspoon Tabasco
1 teaspoon liquid Hickory smoke
2 teaspoons Coleman's English dry mustard
salt and pepper, to taste
1 tablespoon butter

In a saucepan, saute shallots in oil 4-5 minutes, or just until they begin to take on a little color. After 2 minutes, add Rosemary and garlic.
Add wine and bring to a boil. Then reduce heat and simmer until there is only half the amount of liquid remaining in pan.
Stir in tomato puree, then add remaining ingredients (except butter). Simmer 15 minutes or until sauce is thickened.
Season to taste with salt and pepper. Stir in butter and allow to cool to room temperature before using.
Store unused sauce tightly covered in refrigerator for up to 1 week.

Saturday, April 29, 2017


3 cups Cooked rice -- cooled to room temperature
2 cups Canned black beans -- - rinsed and drained
1 medium Red onion -- chopped
1 cup Cubed jicama -- - (cut into 1/8-inch
1/2 cup Sliced black olives
1/2 cup Diced red pepper
1/2 cup Diced green pepper
1/4 cup Olive oil -- divided
4 ounces Cubed cooked ham
3 tablespoons Red wine vinegar
1 Garlic clove -- minced
1/2 teaspoon Ground cumin
1/2 teaspoon Chili powder
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper

Combine rice, onion, jicama, olives, and peppers in large bowl; set
aside. Heat 1 tablespoon oil in large skillet over medium heat. Add
ham; cook 2 to 3 minutes stirring constantly. Add to rice mixture.
Combine remaining oil, vinegar, garlic, cumin, chili powder, salt and
pepper in small jar with lid. Shake to blend. Drizzle dressing over



You may use this seasoning mix for Southern style chicken, regular chicken, turkey
or veal schnitzel, or fish. Use leftover to make a zesty, herbed gravy to accompany
the dish. If you prefer to bake, coat the food then drizzle on a little melted
butter or vegetable oil. Bake in a preheated 400 F. oven until done - about 45
minutes for chicken parts - 20 to 25 minutes for fish.

6 cups unbleached all-purpose flour
2/3 cup fine cornmeal, stone ground
8 teaspoons salt
1 tablespoon pepper
1 teaspoon paprika
2 teaspoons onion powder
1/2 teaspoon poultry seasoning
4 teaspoons garlic powder
1 tablespoon Old Bay seasoning
Whisk together flour, cornmeal, salt, pepper, paprika, onion powder, poultry
seasoning, garlic powder and Old Bay seasoning.

To make herb fried chicken:
For several fish fillets or 2 1/2 - 3 pounds chicken parts
Soak in:
1/2 cup water
1/2 cup milk
1 beaten egg
Set aside 1-2 cups Herb Fried Chicken or Fish Coating Mix
Whisk together water, milk and egg in a bowl. Place chicken or fish in a 'Ziplock'
bag or covered dish and pour over water/milk mixture. Toss and refrigerate for a
couple of hours. If you are pressed for time, simply dip fish or fowl in liquid
then toss and coat well in flour mixture. Flour chicken a second time.
Fry chicken until well browned and cooked through, over medium heat, about 25
minutes (12 minutes a side) using a combination of half shortening and half oil.
For fish, fry in oil until done, 5-6 minutes, depending on size of fillets. White
firm fillets work best.

gift jar recipes.pdf


1/2 c. water
1 pkg. instant chicken broth and seasoning mix
2 c. broccoli spears
1/2 tsp. marjoram
1/2 tsp. basil
1/4 tsp. onion powder
Dash of nutmeg
1 tbsp. margarine
2 tsp. lemon juice

Combine water and broth mixture. Add broccoli, sprinkle with
seasonings. Cover, bring to boil, simmer 6 minutes until tender.

delicious diabetic recipes 

Homemade Salsa Fresca

1 cup peeled and chopped tomatillos or seeded chopped tomatoes
1⁄4 cup freshly squeezed lime juice
1⁄4 cup minced red onion
2 tablespoons chopped fresh cilantro
11⁄2 teaspoons minced jalapeno
1⁄2 teaspoon salt
1⁄8 teaspoon freshly ground black pepper

Combine all the ingredients in a small bowl, and mix together thoroughly. Cover and refrigerate
until ready to use. This will keep up to 2 days.

About 11⁄2 cups

Streusel Kuchen

Categories: Penndutch, Breads
Servings: 1

1/2 c Potato, mashed                  1/2 c Potato water
1/2 c Butter and other shortening,    1/2 c Sugar
3 1/2 c Flour                           1 c Yeast
*dissolved in:                        1/2 c Water, lukewarm
2 Egg, well beaten                    1/2 c Sugar
1 1/2 c Flour                               *topping:
1 c Flour                             1/2 c Sugar
1 Egg yolk, well beaten

Mix together the mashed potatoes, potato water, shortening and sugar. Add
to this about 3 1/2 cups flour and the dissolved yeast. Set this dough
aside to rise in a warm place over night. The following morning add the
eggs, 1/2 cup sugar and 1 1/2 cups flour. Allow this mixture to stand in a
warm place until light. Then roll out pieces 6 by 8 by 1 inch thick and
place in greased oblong pans. When cakes are ready to be put into the oven,
brush top of cake with melted butter. Strew over the tops of the cakes the
topping mixture. This mixture should be rubbed through a coarse sieve. Bake
at 400-F about 20 minutes.

Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.

Friday, April 28, 2017



Copycat Olive Garden Italian Cream Soda is better than the real thing and you can make it in the comfort of your own kitchen. It's an old fashioned treat that will make you feel like you took a trip back in time to the soda fountain. For a fantastic drink recipe that won't break the bank, be sure stir this up sometime soon.

· 1 cup caramel flavored coffee syrup (like DaVinci or Torani)
· 1/2 cup half & half
· 2 1/2 cups club soda
· Ice (as needed)
· Chocolate shavings (optional garnish)

1. In a pitcher, mix together caramel syrup and the half and half. Slowly add the club soda, be careful, it bubbles and can overflow!
2. Pour in a glass over ice and garnish with chocolate shavings.

the best drink recipe.pdf