This Weeks’s Dinner Menu

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Hello everyone. Time to get back into the swing of things! As school starts our lives become a little more hectic, and instead of going out to eat, making weekly menus and preparing food in advance will help you save time and money. I have gotten out of this practice in the last few months, but vacation is over and the need to be more organized is strong! So here’s to a new week!

Monday: Hamburgers and hotdogs with a fresh veggie tray. We are hosting a teenage service club at our home this night. We need to have a friendly food that all will eat and what better summer food than hamburgers and hotdogs!

Tuesday: Spaghetti with Meat Sauce and broccoli. We will have leftovers of the hamburgers, so spaghetti is an option that is loved by all.

Wednesday: Bar-b-que chicken sandwiches with salad. These nights are difficult because we do not get home until 730. But putting chicken in the crockpot is the perfect solution.

Thursday: Meatloaf and mask potatoes with mixed veggies.

Friday, Saturday and Sunday: Out of town!

Our last week of freedom is this week! Hope all of you have a great week of summer vacation!

Love,

Suzy

Baked Beans

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It’s barbecue season again, but if you live in our house, always.  This means baked beans!  We love baked beans, and have discovered a few vintage recipe variations via the Record Book.  A book filled with great vintage recipes written by my great-grandmother.  Here is one of our favorite recipes.

Baked Beans

1 package of dry pinto beans or white beans prepare according to direction

1 large onion diced

salt and pepper to taste

1 1/2 cups ketchup

5 tablespoons vinegar

5 tablespoons sugar

onion and garlic powder to taste (we use a lot)

Chili powder to taste

1/4 teaspoon of Tabasco or more if desired

bacon uncooked and cut into chunks

Variation:  Add canned diced peaches and the juice.  Yummy!  This adds sweetness!

After the beans have been prepared ( you can also use canned beans, but where is the fun in that?), place them in a bowl.  Combine ketchup, vinegar, sugar, Tabasco, all the powders, salt and pepper, and mix until desired taste.  Add to the beans and stir in chopped onions.  Place in baking dish.  Place bacon over the top and then cook low and slow in the oven.  I cook at 275-300 for about 2 hours sometimes more.

Enjoy with your favorite meats!

Have fun!

Love,

Suzy

Biscuit Breakfast Sandwiches

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This recipe is perfect for leftover hamburgers, hot dogs and brats!  We recently hosted a large party, and was left with an abundance of these meat items.  We also had a bunch of sliced onions, peppers and other fun stuff to put on burgers and dogs, so we were set for these deluxe biscuit sandwiches.

The first thing I had to do was prepare the biscuits.  Here is my no fail recipe.

2 cups flour

2 1/2 tablespoons baking powder

1/2 teaspoon of salt

I combined these ingredients in a bowl and added 6 tablespoons of unsalted butter that was very cold.  Using a pastry cutter, I cut in the butter until the clumps were pea size.

1/4 cup milk

Add this last ingredient all at once and stir together. I stir with a spoon to start and then switch to my hands to finish combining.  Knead together about five times.  Do not overwork the dough!

Next, transfer to a floured surface and roll out the dough t desired thickness.  I like mine pretty thick, so I would say about a half inch.

If you have a biscuit cutter great, but if you are like me, I don’t.  I take a large glass out of my cabinet and use it to cut my biscuits out.

The amount of biscuits depends on the size you choose to cut them.  I usually get about 10 to 12 good size biscuits.

Next, place the in a 450 degree oven for approximately 12-15 minutes until golden brown.

While the biscuits are cooking, sauté the onions, peppers and other veggies.  Scramble your eggs, and warm up the leftover meat in the skillet.

Once the biscuits are cool enough to work with, build your breakfast sandwiches.  Top them off with your cheese of choice and desired sauce.  Our favorites are bbq sauce or hot sauce.

Enjoy every last bite!

Suzy

Grilled Pizza

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Let me start off by saying, sorry about the picture!  As we were finishing up, I asked my son to get my camera, and he promised he took a really good artistic one.  I guess I will check next time!  Secondly, this is my sons specialty!  He makes the dough and sauce, I cook it on the grill.  We make a pretty good team and have loads of fun doing it!

Let’s start with the sauce recipe.

He puts a can of tomato sauce and a can of tomato paste in a blender.  He adds a tablespoon of sugar, garlic and onion powder, dried basil, salt and pepper to taste and blends it together.  He tastes then adds more accordingly.  It is truly a simple and delicious sauce!

For the dough:

3cups flour

1 tablespoon sugar

2 tablespoons ice cold water

1 tablespoon olive oil

and salt.

He then flours the dough, and rolls it out into the shape he wants it in.  This is usually a rectangle.  We have also found it is easier to lay this dough on a cutting board and then invert the board over the grill.  If you try to transfer the dough by hand, the shape gets interesting.  Also, roll the dough pretty thin, it will puff a bit on the grill.

Before placing the dough on the grill, oil your grill liberally. Also, make sure the grill is screaming hot!  Like the temperature gauge is all the way to the hottest! I do this by taking a cloth saturated with oil, then taking my tongs, I grab the cloth and oil the grates.  After oiling the grates, oil the top of the rolled out pizza dough liberally, smear around so the dough is coated.  Invert the board, and the dough is on the grill.  Close the grill lid, and give it 3 minutes.  Do not peak.  Open the grill lid and flip the dough.  Close the lid again, and give it two minutes.  Place the pizza on the top rack of the grill to have that side finish cooking, do not flip it.  This is when you add the ingredients.  I put the sauce, toppings then the cheese.  Close the lid again and wait five minutes or until the cheese is bubbly.  Remove, cut and serve.

Seriously delicious!  I am so glad my son loves pizza and loves grilling.  Oh and loves cooking with me!

Chicken Fried Steak

Oh baby!  Chicken Fried Steak is a dream meal for any self respecting mid westerner.  Even though we no longer live in the mid west, I still crave this sinful dinner every so often.  This is definitely not a normal meal t our home, partly because it is just so messy to make and partly because it fulfills the grease content for a good portion of the year.  But there is nothing like a good old fashioned fried steak with mashed potatoes and gravy.

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I made my steak a little differently using crushed using crushed up corn flakes.  Here is what I did.

I first pounded the steak making it thin, and this also helps to make it more tender.

Next, I set up my breading station.  Two cups flour mixed with season salt, crushed red pepper, pepper, garlic and onion powder.  Three eggs beat.  Crushed corn flakes.

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Then dipped the steak in the flour, next egg, then the corn flakes.

Meanwhile, the canola oil was heating up, and was ready to go.

I fried each side for three to four minutes.

And there you have delicious chicken fried steak!

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Enjoy,

Suzy

 

Homemade Tomato Soup Recipe

This weekend we had some friends over, and we provided our favorite meal:  build your own grilled cheese bar and tomato soup. We have really enjoyed grilled cheese bars.  We supply a bunch of different kinds of cheeses, with meats, veggies and sauces.  Most creative so far is the pizza grilled cheese!  Yum!

DSC_0347DSC_0348 But this is not what I am writing about today.  It is the yummy homemade tomato soup we made!  So easy, and so yummy.

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Here is a yummy and delicious recipe

Scrumptious Tomato Soup

Peel eight carrots and dice

Dice one and a half onions

Dice 1 red bell pepper and 1 orange bell pepper

3 quarts whole tomatoes, juice and all

3 cups beef broth

1 1/2 cups of milk

1 cup grated parmesan

basil

salt

pepper

4 large cloves of garlic

Cook the onions, carrots, garlic and bell peppers in 1 stick of butter.  Yes you heard that right, melt one stick of butter and cook the diced veggies until tender, about 20 minutes over medium heat.  Once those are tender, add three quarts of whole tomatoes juice and all to the pot, add the basil, salt and pepper and simmer for another 20 minutes.  Add the beef broth, and let simmer again for 20 more minutes.  Get an emersion blender and blend until smooth.  Add the milk and cheese, cook again until warmed through.  Add a little more salt and pepper to taste, and the soup is done.

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I garnished my with blue cheese, and I loved it!  But try whatever cheese you think would work for you, or no cheese at all!  My children loved this soup, and now actually want this instead of the canned goodness we all know and love.

I hope you all love it!

Love,

Suzy

Jello Mold Recipe

This is a recipe I did several years ago.  I thought it would be fun to resurrect the jello mold post, since I am thinking of making another one.  Just to let you know, my family had mixed feelings about it.  Little Bit loved it, I thought it was not horrible, but everyone else, hated it!  But I have committed myself to making everything in my great grandmothers cookbook, so we must endure jello molds!
Enjoy!
Do you know what these are?

If you guessed Jello molds, you are right!

I went ahead and took the plunge.  I did not own one single mold, so I went in search for them at thrift stores.  It was actually more difficult than I thought it would be.  After visiting three separate stores, I finally found some molds that could work.

Then the molds sat in the cabinets for about a week until I got up enough nerve to make a jello mold.  I was talking with my in-laws while they were here this weekend, and they expressed how much they enjoyed jello molds.  I am sorry, but the thought of including a radish in jello does not excite me.  While I was reading through the recipes, I could not believe what was put in them.  Ugh!  My family will probably stare at the jello mold, and never have a spoonful touch their mouths.

I found one that was “safe” to start with.  I say safe, because it sounds good until the cottage cheese is placed on top.

It’s the yummy Hawaiian Salad!!! Sounds exotic!  It contains a package of strawberry jello, can of pineapple and cottage cheese placed on top.  Oh and do not forget the cherry, and the lettuce!  Now I am thinking that each thing sounds good, individually.  But placed together, I must admit I am nervous. Well, I decided, I better do it.  I promised myself I would make everything in the cookbook.  Everything!!!

I began by making the Jello.  I greased the molds just a little.  I have never made one, and I am not sure if this is necessary, but I wanted to be on the safe side.

Drain the pineapple, and add the can to the Jello when poured into the mold.  You then have to wait for three hours.  I did these steps last night.

I chose to have it for dinner tonight. Here are the results.

A clean break from the mold!! Oh my goodness!

Oh, but wait, it is not done.

There is your Hawaiian Delight!  Unfortunately, I do not have a cherry to make totally scrumptious!