Posted by ehme on November 12th, 2009 in Casseroles, Chicken, Potluck, Recession Recipes, Teapot Recipe Box, classics, comfort food, funeral food

• 2-4 c. diced turkey
• 2 c. turkey broth
• 1 medium onion, sliced
• 2 carrots, diced
• 1 stalk celery, diced
• 1 clove garlic, on pick (No idea what that means…can someone enlighten me?)
• 2 whole cloves
• 1/2 c. flour
• 1/4 c. butter
• 2 c. cream or evaporated milk
• dash nutmeg
• 1 tsp. lemon juice or vinegar
• salt and pepper

Simmer broth, vegetables, and cloves until tender.  Remove garlic.  Thicken with roux made with flour and butter.  (Work them together in a bowl with a spoon or fork, then stir in until roux is melted and sauce thickened.)  Blend in milk, nutmeg, juice, seasonings, and turkey.

Taste.  Adjust.

Pour into a 2 1/2 quart casserole.

Roll out a batch of biscuit dough based on 2 c. flour until it is the approximate shape of the casserole but slightly smaller.   Cut into squares and arrange on top of the turkey mixture with spaces in between.  Bake at 350 for 20-25 minutes.

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This sounds so good.  Too bad it is hot and sticky out and is not at all appropriate for the middle of July.  Perhaps I shall set this up to publish in the middle of winter, and then I will be reminded of it and make it and be happy and warm.  Ah technology.

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Posted by ehme on November 11th, 2009 in Recession Recipes, Teapot Recipe Box, baking, comfort food, desserts

• 1 9″ crust
• 3 c. chopped apples
• 3/4 c. sugar
• 3 T. flour
• 1/8 tsp salt
• 1 c. sour cream
• 1 1/2 T. sugar plus 1 tsp cinnamon

Combine flour, sugar, salt.  Add sour cream.  Beat until smooth.  Stir in apples, put in pie crust.  Mix sugar and cinnamon and sprinkle on top.  Bake @ 425 for 15 minutes, then 350 degrees for 35 mins.

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I am assuming this is a two crust pie.  Please let me know if you have ever made a one crust Sour Cream Apple Pie.

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Posted by ehme on September 24th, 2009 in Newspaper recipes, Soup, comfort food, seafood, things i will actually make

From the local free paper that I am reading while pretending that I am working.  They grabbed these from Leslie Glover Pendleton’s Simply Shellfish cookbook.  Squash soup holds many memories of college for me, and crabs are always good.  Don’t puree your squash soup.  Pureeing is for wimps.  Just mash it up good.

• 2 lbs. butternut or calabaza squash
• 1 medium onion, chopped (about 1 1/2 cups)
• 1/2 stick butter (4 T.)
• 2 cups bottled clam juice (mmm…Clamato) or shell stock
• 3 T. coarsely grated peeled fresh ginger (about a three inch piece) (have you seen those fancy tubes of ginger in the produce section of the grocery store?  They are awesome!  No more withered pieces of ginger in the vegetable drawer making me think that someone left a dessicated finger in my refrigerator!)
• 1 tsp salt
• 1/4 tsp. pepper
• 2 T. fresh lime juice
• 1/2 lb. fine-quality crab meat, checked for shell and pieces of cartilage
• Chopped basil, cilantro and croutons for garnish (optional)

Halve the squash, scoop out the seeds, and peel with a vegetable peeler.  Cut the squash into 1/2 in. cubes; there should be about 5 cups.

Cook the onion in the butter in a heavy pot over moderate heat for five minutes. Add the squash and cook, stirring occasionally, for ten minutes, or until the squash is easily mashed with a fork.

Puree the soup (really, don’t.) in a blender or food processor in batches (it is so messy, and really, what is the benefit?) and return to the pot.  (Have you ever scraped squash puree off the ceiling?  So unfun.)  Stir in the lime juice and crab.

The soup can be made a day ahead, covered and refrigerated, or frozen for 3 months.  (Let cool, uncovered, before freezing.)

Serve the soup hot.  (Really?  Hot soup?  Wha?)

Makes about six cups. Serves 4 to 6.

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Posted by ehme on September 5th, 2009 in Beef, family recipes

• 1/2 c. red wine
• 1 T. red wine vinegar
• 1/2 tsp. cracked black pepper
• 2 T. oil
• 1 clove minced garlic
• 1/2 tsp sugar

Combine and pour over meat.  Let sit at least 30 minutes.  Reserve marinade to baste meat.

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I have no idea how my Mom got James Garner’s marinade recipe, but it was one of her proudest accomplishments.  She was always saying, “Ohhhhh….this was made with JAMES GARNER’S MARINADE.  THAT I GOT.”  I am betting she got it from a magazine.

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Posted by ehme on September 4th, 2009 in baking, cookies, family recipes

Mix together thoroughly:

• 1 c. soft margarine
• 2 eggs
• 1 1/2 c. sugar

Stir in:

• 2 3/4 c. flour
• 1 tsp. baking soda
• 2 tsp. cream of tartar
• 1/2 tsp. salt

Chill dough overnight.  Roll into balls the size of small walnuts, roll in mixture of 2 T. sugar and 2 tsp. cinnamon.  Bake at 400 for 8-10 mins.

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My favorite cookies ever.

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Posted by ehme on September 3rd, 2009 in Casseroles, Chicken, Grandma's recipes, Potluck, Recession Recipes, comfort food, family recipes, funeral food, party food, personal recipes, pork, white trash

• 1 1/2 c. raw rice
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 2/3 c. sherry

Combine above and put in 9×13 pan.  Lay chicken pieces or pork chops over rice.  Sprinkle package of cream of onion soup over the top. Cover tightly with foil.  Bake at 35o for 2 1/2 hours.

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This is my favorite comfort food recipe of all time.  Yes, me, who complains about cream of __________ soup all the time.  I have tried to recreate this by being fancy, but I just can’t do it.  This is creamy, ricey, dreamy.  I let myself have it once a year.  mmmmm.

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Posted by ehme on September 2nd, 2009 in Appetizers, baking

• 1 1/2 c. flour
• 1/2 c. sugar
• 2 T. margarine, softened
• 1/2 c. whole wheat flour
• 1/4 tsp. salt
• 1/2 – 2/3 c. milk

Preheat oven to 325.  In large bowl or food processor combine the flours;  sugar and salt.  Cut the margarine into the flour until mixture looks like coarse meal.  Blend in milk slowly, adding only enough to form cohesive ball.  Divide dough into 2 equal parts for rolling.  On a floured surface, roll the crackers thin, 1/16th to 1/8th inch.  If desired, lightly sprinkle tops with salt and gently roll in with rolling pin.  With a sharp knife, cut into 2 inch squares.  Transfer to an ungreased baking sheet, prick each cracker 2-3 times with a fork. Bake 20-25 minutes.  Cool on rack

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Posted by ehme on September 1st, 2009 in Quick, Recession Recipes, desserts

• 1 sm. carton cool whip
• 2 cartons fruit yogurt

Mix together and pour into graham cracker crust.  Chill until set.

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Simplest dessert in the whole world.  Darn tasty too.

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Posted by ehme on August 31st, 2009 in Grandma's recipes, baking, desserts, family recipes

• 1 c. flour
• 1 tsp baking powder
• 2 eggs
• 1 c. sugar
• 1 tsp salt

Mix together and pour on top of 1 quart hot fruit.  Bake at 350 until done.  Makes thin crust.

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My Grandma made a mean cobbler.  It is the perfect season for peach cobbler.  mmmm.

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Posted by ehme on August 30th, 2009 in Quick, Recession Recipes, family recipes, pork

• 1 c. sliced onions
• garlic to taste
• 1 can stewed tomatoes
• 1/2 c. sliced green peppers
• pork chops
• tomato sauce

Saute green pepper, onions, and garlic until wilted.  Push to side and brown pork chops on both sides.  Add stewed tomatoes and tomato sauce, cover and simmer until sauce has thickened and chops are tender.  Serve over rice.

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