Fried Green Tomatoes

I love fried green tomatoes. They are so easy to make and so delicious. The only thing hard about them............is trying to find green tomatoes. This past week, while walking through a flea market, a vendor was selling these beautiful tomatoes..........along with red ones and other fruits and vegetables.

I bought about 6 and since I am the only one in my family who enjoys this treat, I usually fix one at a time. I keep the others in a bag inside of the refrigerator until I am ready to use them

If you have never tried these, go find some green tomatoes and give them a try!

Here is the easy recipe.............

 

Fried Green Tomatoes

Firm good sized green tomatoes

1 cup flour

1/4 cup cornmeal

1 small egg

1 1/2 cups milk

salt

garlic powder

Wash tomatoes and slice off ends. Season lightly with salt and garlic powder.

In a dish or pan, pour the  milk to dip tomatoes in. Beat egg into milk until combined.

In another dish, mix  flour and cornmeal together, enough to dredge tomatoes in.

Dredge a slice of tomato into flour/cornmeal mixture, then dip into egg/milk mixture, then into flour again.  Do this with each slice.

Heat about 2 inches of vegetable oil in skillet on medium.  

Carefully place the tomatoes into hot oil, leaving about an inch space between the slices while frying. Fry tomatoes about 2 or 3 minutes, or until golden brown, turn over to brown the other side. Drain well on paper towels.

Serve warm with a side of ranch dressing.

Enjoy!







Savory Chicken and Dumplings

Easy to fix, full of flavor and so hearty for a cold winter's day!

 

I have always loved chicken and dumplings but do not make them............hardly ever.  The main reason is that my husband and children have never seemed to want to eat them. They are the most picky eaters ever. If I can get them to eat a dish that they are not familiar with, and they like it.............then I can assure you, that it is a wonderful recipe. Such as it is with this wonderful tasty dumpling dish. It almost has a taste of a Thanksgiving dinner to it............perhaps that is why that during the time it was cooking, it had my son out of his room and asking what smelt so  good. Then he tried a sample, and wound up having two helpings!!

I really find it worth my cooking time to find a recipe that pleases my family. This recipe is so easy because it is cooked in a large skillet on the stove top and is ready within minutes.

 

SAVORY CHICKEN AND DUMPLINGS

 

3/4 tsp. rubbed sage

1/2 tsp. minced garlic

1/2 tsp. rosemary

1/2 tsp. thyme

1/2 tsp. black ground pepper

3/4 tsp. parsley flakes

1/4 cup. butter

1 med onion, chopped

1/4 cup flour

3 cups chicken broth

1 1/3 cups milk, divided

3 cups cubed, cooked  chicken

2 cups mixed frozen vegetables

1 cup baking mix, like Bisquick

 

Melt butter in large nonstick skillet on med-high. Add onion, cook and stir until softened. Sprinkle with flour and stir with whisk until mixture is well blended. Add broth, 1 cup of the milk and all of the spices, except for the parsley. Whisk until smooth.

 

Stir in the chicken and vegetables. Bring to a boil, reduce heat to medium.

 

Mix baking mix and parsley in a medium bowl. Add the remaining 1/3 cup milk. Mix well. Drop by spoonfuls onto chicken mixture. Cook, uncovered for 10 minutes. Cover and cook and additional 10 minutes. Enjoy!

Cooking, Tex Mex Style.......Siesta Roast and Beans

One thing I truly love about the foods commonly found in West Texas and the Southwest region...........

are the flavors of Mexican cooking mixed with the other flavors that I love and are accustomed to in my area.

This mix of common everyday foods along with corn tortillas, cumin, chilies , and other peppers from Mexican cuisine

is what I know as TEX-MEX.

This recipe is full of wonderful Mexican flavor and is made with a common roast and red pinto beans.

                It is called "Siesta" roast and beans, because you sleep while it is cooking. When the roast is done, it is so tender and pulls apart easily.The beans are full of wonderful flavor. The roast is wonderful wrapped in a soft flour tortilla, or even better in a softened  corn tortilla that has been fried in oil for 5 seconds, topped with cheddar cheese.



 

 

Siesta Roast and Beans

1 (3-4 pound) beef chuck roast

2 cups pinto beans, uncooked

1 (7-ounce) can chopped green chilies

2 tbs. chili powder

1/2 tsp. oregano

1/2 tsp. cumin

1 clove garlic, minced

salt to taste

 

 

 

Just before you are ready for bedtime, place the roast into a crock pot.

In a small bowl, combine green chilies, chili powder, oregano, cumin, garlic, and salt.

Spread mixture on top of surface of roast. Add the 2 cups of uncooked pinto beans.

Add enough water to cover entire contents. Place lid on crock pot and cook on low for 12 hours. 

 

 

 

When beans and roast are done. Lift roast out of beans, place onto plate, and with 2 forks, shred the roast. Spoon the roast, along with cheese or other toppings, into hot tortilla and enjoy with beans.

 

 

You can also make Flautas with the corn tortillas and roast.

Flautas are just like tacos, but rolled up. Fry corn tortillas in one inch of oil for 5 seconds on each side. to soften the tortilla. Drain on paper towel. Place meat on one side of tortilla, sprinkle with onion, cheese, or leave plain. Roll up jellyroll fashion and place seam side down. Fry once more in oil for 1-2 minutes until crisp.
This dinner is delicious with a side of guacamole and Spanish rice. For a wonderful Spanish rice recipe of mine, click onto this link.
Spanish Rice
Enjoy!
 

Cream Cheese Banana Nut Bread with Orange Pecan Topping

 I love using bananas for baking, don't you? I also love banana nut bread.........the way it makes the fills the whole house with a wonderful aroma while baking, as well as the wonderful way it tastes. This is a recipe I have used for years.............without the topping. It comes out so moist and delicious. This time I decided to make it with the orange pecan topping and was delighted with the flavor combination. 

So if you have some ripe bananas waiting to be used, give this a try.......you will be so glad you did!

Cream Cheese Banana Nut Bread with Orange Pecan Topping

3/4 cups butter, softened

1 (8 ounce) package cream cheese softened

2 cups sugar

2 large eggs

3 cups flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 large ripe bananas, peeled and mashed

1 cup chopped pecans

1/2 tsp. vanilla extract

Topping:

1 cup coarsely chopped, toasted pecans

1 cup powdered sugar

3 tbs. fresh orange juice

1 tsp. grated orange peel

Bread mixture:

Beat butter and cream cheese until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until blended. 

Combine flour, baking powder, baking soda, and salt, gradually to butter mixture at low speed until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured loaf pans. 

Topping

Spread toasted pecans on top of batter. Do Not Use powdered sugar or orange juice yet.

Bake at 350.F for 1 hour or until wooden pick inserted in the middle comes out clean. Cool bread in pans for 10 minutes. Remove from pan to wire racks. 

Topping:

Stir together powdered sugar, orange juice, and orange peel until blended. Drizzle evenly over the loaves and cool 30 minutes. Enjoy!

Millionair pie is as rich as it sounds.............

 

and it is a favorite at our holiday table. This year, among the different pies I will be making, this one will be included.

It is full of butter and sugar..........with pineapple and fluffy topping.

One slice will please the desert hungry crowd!
As this Christmas holiday approaches, may you find yourself surrounded by good food and the love of family and friends.
Have a very blessed Christmas!

 

Millionaire Pie

2 cup sifted powdered sugar
1/2 cup margarine or butter, softened
2 large eggs 
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 baked 9-inch pie crust
1 cup heavy cream
1/2 cup sifted powdered sugar
1 cup crushed pineapple, well drained
1/2 cup chopped pecans

Instructions

Cream 2 cups powdered sugar and butter with electric mixer. Add eggs, salt and vanilla. Beat until light and fluffy. Spread mixture evenly into baked pie crust. Chill.

Whip cream until stiff. Blend in powdered sugar. Fold in pineapple and pecans. Spread mixture on top of filling and chill thoroughly.Enjoy!



Old Fashioned Hot Chocolate

I have a wide assortment of various cookbooks..........I love them all................

but the ones that I hold dear to my heart are those that have been handed down to me and not in entirely cookbook form. I love cookbooks that are formed out of some kind of empty notebook or other...........whose pages are no longer needed and were used for clippings gathered over the years from magazines, newspapers, and the back of boxes or labels.

I have such a cookbook, that my dear Aunt Winifred sent to me, when she heard that a I was putting together a small cookbook for family and friends one year for Christmas. She had told me she was sending a few recipes, instead I got a package with this wonderful "put together" cookbook inside.

 

She had used an old weekly planner, as you can see from 1967-1968. I received this in the 90's.

 

There are some wonderful recipes that she clipped and saved inside and I will share those with you later. The one I want to share today...........is because of a light snow that came in the wee hours of the morning, making the woods look like they had been sprinkled with powdered sugar.

It has been very cold today and old fashioned hot chocolate to sip by the fire sounds so good right now........dont' you think?

It is very old fashioned............no mixes, no Nestle's quick.............just simple good ingredients.

Enjoy!



Old Fashioned Hot Chocolate
2 squares unsweetened chocolate
1 cup water
3 tbs. sugar
dash salt
3 cups milk
whipped cream (optional)
In saucepan, over very low heat, melt chocolate in 1 cup water, stirring constantly until blended. Stir in sugar and salt. Bring to boiling, stirring. Reduce heat and simmer 3 minutes.
Gradually add milk, heat thoroughly. Just before serving, beat with rotary beater. Serve at once, topped with whipped cream.

Harvest Apple Cake

Apples are good to eat all year through, but during the fall season I like to use them to make other tasty delights besides pie. This apple cake is so full of flavor. The batter is very thick...........almost like cookie dough...........but not too firm. After it bakes, it has a crust like top...............like brownies.

When you cut into it, it is soft and chewy.........and so delicious! It fills the house with the most wonderful aroma of apples and cinnamon. Enjoy!

 



Harvest Apple Cake

 

2 large eggs
2 cups sugar
2 tsp. ground cinnamon
1/2 cup oil
1 3/4 oz. (1/2 cup) chopped walnuts, toasted *
2 cups sifted all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 cup golden raisins
3 cups diced apples

Preheat the oven to 350 degrees. Grease and flour the bottom of a 9-by-13-inch baking pan.

* Place walnuts on baking sheet and toast at 350.F for 10 minutes. This makes the flavor of the nut come out in the cake and the nuts do not get soggy.

In a large bowl, lightly whisk the eggs. Stir in the sugar, cinnamon, oil and walnuts.

Sift together the flour, salt and baking soda and add to the mixture. Stir in the raisins. Stir in the apple pieces. The batter will be thick. Spread the batter into the prepared pan. Bake until a skewer inserted in the middle comes out clean, about 45 minutes.

Cool completely at room temperature. Run a knife around the inside edge of the pan to loosen the edges of the cake from the pan. . Cut into squares. Great to eat by itself or serve with vanilla ice cream, whipped cream or caramel sauce