"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.

Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Wednesday, June 25, 2008

Chili Reinos ( the way my sweetie likes them)

We love Mexican food, and I love making Mexican dishes. I have a wonderful cookbook that a sweet friend gave me with some of the best Tex-Mex recipes in it. I will blog on it next. However, I don't always follow a recipe because my sweetie is a very picky eater. He doesn't like onions or tomatoes. He likes enchiladas with green sauce instead of red. So to make him like chili reinos better, I make them with green sauce. And they are very plain with only ground beef and cheddar cheese for the filling. You can add what you like best to suit your own taste. However, this is a really great tasting dish.
I purchase one can of this green sauce for this recipe. It is wonderful. Brown 1 lb. of ground beef in skillet. Grate cheddar cheese to mix with ground beef.

I purchase about 6 of these large Anaheim peppers for the reinos. Make sure they are firm and have no spots. Wash them well.

Oh, don't look at my dirty stove!! Place the peppers into hot vegetable oil to loosen their skins. This only takes a few seconds each pepper.After the peppers skins are golden and crinkled, drain them on a paper towel and let them cool slightly.

The peppers are easy to peel. Peel all of the skin off.

The peppers will look like this.

Carefully slit open the pepper to remove the seeds inside, keeping the stem intact.

Roll the pepper in flour.

Then roll the pepper into egg and milk mixture. Then roll pepper in flour again.

Fry peppers in vegetable oil until light golden brown.

Drain and cool slightly.

Mix 1/4 cup evaporated cream into the green enchilada sauce.

Spoon meat and cheese mixture into each pepper and place side by side in large baking dish.
Poor green sauce mixture over stuffed peppers.

Bake at 375.F for 30 minutes until bubbly. Enjoy!

Wednesday, June 18, 2008

Pistachio Sherbert Salad

This is a wonderful rich cool dessert to serve on those hot afternoons! Creamy and delicious!
1 (8 oz.) cool whip
1 (8 oz.) cream cheese, softened
1 (8 oz.) can pineapple, crushed
2 cups miniature marshmallows
2 (3oz.) boxes instant pistachio pudding
1 cup ginger ale or 7 up
Mix all ingredients in a large serving bowl until well combined.
Refrigerate for 1 hour before serving. Enjoy!

Monday, June 9, 2008

Fried green tomatoes

June 13th, 2008, Important Note!... As Linda stated in her comment on this recipe, there has been a terrible outbreak of salmonella in tomatoes. Please be extremely careful when choosing tomatoes at this time to eat! Mine are home raised and garden fresh. Try to find a local source if possible. Thank you every one for your sweet comments, blessings, Kathleen
And for Stacey, I am so glad you got to come out and share the day! What a treasured time! And Ryan, thank you for at least trying the fried green tomatoes, even though it was a weird and strange tasting experience for you! Chocolate cake instead the next time? love ya, (Kathy)
The time has finally arrived! The tomato plants are full of green tomatoes. I have friends coming over tomorrow and I will be fixing these as one of the side dishes to go along with the meal I am preparing. So here is the recipe to one of the best vegetable dishes ever!
Select green tomatoes that are firm and about the size of a tennis ball.
Scrub tomatoes clean and then slice .Sprinkle to season with garlic powder and salt, lightly.
Combine 1 cup cornmeal with 1 cup flour in a dish.
In separate dish, beat one egg into 3/4 cup milk.
Roll sliced tomatoes in flour/cornmeal mixture.

Then roll in egg/milk mixture.
Then once more into flour/cornmeal mixture.

Fry in hot vegetable oil in heavy skillet until golden brown on both sides.
Drain on paper towel and serve hot with ranch dressing on the side.
Note: these tomatoes hold heat, so be careful not to scald your mouth when you take a bite. Enjoy!

Thursday, June 5, 2008

Poor Man's Cobbler

Sometimes one can be fortunate enough to have a local newspaper that prints recipes from local citizens. This recipe came from such a source. It was given to me by a friend who discovered it in the local newspaper and it has been a favorite I have baked for years. It is such an easy recipe to fix and turns out so moist and delicious. Today I have company coming! Friends I have not seen in years are traveling down to visit. So I have to make this dessert.
The recipe says to make this in a pan and to melt one stick of butter in a pan. I, however, on occasion, make it in individual bowls because I can use different fruit variations to suit different tastes. I melt the stick of butter and then divide it evenly into the bowls. They turn out so pretty and I place a scoop I whipped cream on each bowl after they are baked and ready to be eaten. So here is the recipe......

Today I am making peach and peach/blackberry cobbler. Any fruit can be used.
One large can sliced peaches, and one cup frozen blackberries.
Mix together 1 cup flour, 1 cup sugar, 2 tsp. baking powder, 1/4 tsp. salt in a bowl.
Mix 3/4 cup milk into flour mixture until well combined.

Melt one stick of butter in a bowl and then divide evenly into baking bowls.

Spoon batter on top of butter evenly into bowls. Do not mix or stir.

Place desired fruit or fruit mixtures into bowls. I place about 5 peach slices into the peach bowls and
I place about 4 peaches and 5 blackberries into the peach/blackberry bowls. Do not stir or mix fruit!!
I sprinkle the tops with cinnamon and sugar. I also place the bowls onto a large cookie sheet.

Bake 30-40 minutes in a 400.F oven. The batter rises to the top and mixes everything by itself. Serve warm with a scoop of whipped topping. Enjoy!
Note: If you want to use a pan, I use a 13 x 9 baking pan. Just pour all ingredients into it as the recipe says without mixing the butter, batter or fruit.