Wednesday, July 24, 2013

Sid’s Egg Plant Relish


3 medium eggplants
6 cloves of garlic
1 onion, chopped
2 tsp pepper
2 tsp. salt
2 tbsp. red wine vinegar
3 tbsp. olive oil
1 tsp. vegetable oil
2 cups sugar


Place eggplant on grill and grill until the skin is burnt. Place on cutting board, remove top, then finely chop unpeeled. Place in bowl, add seasoning and thoroughly mix. Put into jars or cover in bowl and marinate overnight. Continue to add ½ cup vinegar and ½ cup sugar until you get the desired taste and consistency. Use with meat sandwich, meat dish or eat alone its really good!

Thursday, November 11, 2010

Wedding Cookie Recipe from Lela

Lela wrote in to inform us that she always enjoyed making these cookies and she couldn't make enough of them for her family and friends. Lela stated that they make a great holiday cookie as well and Lela placed them in empty coffee cans in wax paper. She decorated the can with wrapping paper and the lids stay secure. Hope you like them too! They are easy to make and I sure enjoyed them :-)


1/4 tsp. salt
3/4 cup nuts [your favorite - I like pecans]
1/2 tsp. vanilla
1/2 cup confection sugar

Tools needed:
Cookie sheet

Preheat at 400 degrees Sift flour, nuts and salt in mixing bowl and stir. Make teaspoon size balls and chill. Roll cookies in confection sugar. Chill for 1 hour then remove and Roll cookies in confection sugar again. Place cookies on cookie sheet. Cook for 10-12 minutes or until lightly brown. Eat when cool. Store in glass jar or cleaned coffee can in refrigerator

Friday, July 2, 2010

Steak Picada

This was always one of my Dad's favorite meat dishes. Hope you like it too!


2 lbs round steak
1 can beef broth
1 cup flour
2 tbsp oil
2 green bell peppers, diced
2 med. Tomatoes, peeled & diced
2 small onions diced
Cutting board
2 cloves of garlic minced
Salt and pepper to taste
Skillet – large size


Place meat on cutting board and cut into 1-inch cubes or stripes. Dredge with flour. Heat oil in the skillet and slowly add the meat. Brown meat on all sides then add beef broth. Cover and simmer for 45 min. to one hour until meat is tender. Once meat is tender, uncover the skillet. Mix in bell pepper, tomato, onion, garlic and season with salt & pepper. Simmer mix uncovered on low heat and stir occasionally. Ready to eat
when vegetables are tender and most of the liquid is gone. 6 Servings

Mom West’s Flemish Stew

This was always a favorite of the gentlemen in our family. Give it a try!


2 lbs steak 2 slices white bread

1 lb onions Table mustard

2 tbsp Crisco Salt & pepper to taste

2 cans beer Season all

Lg. Skillet/Dutch Oven Garlic salt

Worcestershire sauce Celery Salt

Season all Butter knife


Preheat skillet. Cut steak into bite size  slices. Place Crisco into skillet and add steak. Add salt and pepper to taste and brown steak on all sides. Slice onion on top of cooked steak with other spices.  Pour in beer and cover skillet. Simmer for 2 hours.Butter two slices of bread with mustard.Break bread into small chunks and toss into stew. Replace cover and simmer for 1 more hour then stir gently. Serve with boiled potatoes,
hot garlic bread and tossed salad.

Sunday, March 14, 2010

Passover Bread

6 eggs (try egg substitutes above)
2 1/4 cups matzo meal
2 cups sugar
3/4-potato starch
1 cup sliced almonds
1 tsp. Cinnamon
1/2-cup butter Crisco
2 loaf pans
1 cup chocolate chips
Cooling rack
Wooden pick
Non-stick spray
Wax paper
Butter knife

Preheat oven to 350 degrees. Combine ingredients in blender. Remove dough from blender and put onto Wax paper. Roll dough into loaf shapes using the wax paper. Bring out loaf pans and spray with non-stick spray. Cut loafs in half and put each loaf into a loaf pan. Bake for 45 minutes or until wooden pick can be inserted and come out clean. Empty cooked onto cooling rack to cool. When you are ready to eat, Cut into slices and put in toaster to warm.

Saturday, February 27, 2010

Quick Nutty Delight

Went to a party where the hostess served this easy recipe, so I thought I'd share.

Quick Nutty Delight

Keeblers Original Club Crackers
Pam or Crisco
1-cup butter
½ cup sugar
1-cup nuts (pecans, cashews or walnuts)

Roll out the crackers to make enough crumbs to cover your cookie sheet. Spray cookie sheet first. Spread crumbs evenly on the cookie sheet. Put butter and sugar into a pan and cook until boiling or about 2 ½ minutes. Remove from stove and pour evenly over the cracker crumbs in the cookie sheet. Add nuts. Bake for 8 to 10 minutes at 350 degrees. Cool then cut into individual pieces. It’s delicious!

Thursday, February 4, 2010

Patriotic Cake

This month we have lots of patriotic celebrations to celebrate and here is a recipe we've used many times to delight folks gathered with us in celebration. It came to us in the mail from Kraft Foods many years ago.

1 qt. strawberries (about 4 cups), divided
1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Gelatin, any red flavor
Ice cubes
1 cup cold water
1 pkg. (12 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Slice strawberries in half & set aside. Stir boiling water into dry gelatin mix in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened (consistency of unbeaten egg whites). Meanwhile, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries & 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate four hrs. or until firm. Spread whipped topping over gelatin. Arrange strawberry halves on whipped topping for "stripes" of "flag." Arrange remaining 1/3 cup blueberries on whipped topping for "stars." Store leftover cake in refrigerator. 160 Calories per serving.

Wednesday, December 30, 2009

Corn Bread Stuffing from Jan

Lots of folks have turkey at New Years and need a different taste. Corn Bread has always been a favorite in my home. Give this recipe a try.

Safeway stuffing mix (cornbread if they have it)
1 tsp. - Poultry season - in the season section
3 or 4 - Garlic, chopped Seasoning salt
1 can - Cream of mushroom soup
1 large - Onion, chopped
3 to 4 - eggs
Celery - Chop as much as you like
1 can - Chicken broth in cans
Mixing bowl
Sausage, as much as you like.
Can opener
Glass pan for baking
Non stick spray - prefer butter flavor
Preheat oven to 350 degrees. Then, combine all ingredients in mixing bowl. Each box of stuffing will give you two packages of breadcrumbs. The amount of ingredients above is for one package of stuffing. You will need to double the other ingredients if you use both packages of breadcrumbs. Scoop dressing into glass pan and bake for 30 to 45 min.

Thursday, December 10, 2009

Apricot Glazed Cake sent in by Melissa

Melissa states that is easy to make a special cake if you start with a cake mix in a box and add special goodies to it to make the cake your own. Here is the recipe:

1-cup apricot preserves
1 cup Buttermilk
1 pkg. Yellow Cake Mix
1/4 cup oil
1 tsp vanilla
3 eggs
1 1/2 cup sugar
1 tsp salt
1 tsp baking soda
1 cup chopped walnuts
1 tbsp Corn Syrup
1-cup margarine
1/2 cup water
Mixing bowl
Wooden spoon
Sauce pan; large
9x13 pan
Pam non-stick spray
Preheat oven to 350 degrees. Spray pan in baking pan and set aside. In mixing bowl, add cake mix, eggs and water. Beat together with wooden spoon until blended; usually 2 minutes. Be sure to scrape sides on bowl while mixing. Pour batter into prepared baking pan and put in the oven to bake following box directions. Meanwhile prepare glaze in saucepan stirring sugar, margarine, buttermilk, corn syrup, vanilla and soda together. Bring to boil while stirring. Remove the cake from the oven and remove onto serving tray once cooled. Pour glaze on top of the cake while it is still warm. Serve with vanilla ice cream.

Monday, November 23, 2009

Sid’s Sour Kraut Salad

Having a bit too much sweet this year? If so, here is a favorite my dad used to make for the holiday meal that always went over well.


1 lg. Jar of Sour Kraut

1 c. chopped celery

1 green pepper, chopped

1 sm. Pimento jar

3 tbsp minced green onions

½ c brown sugar

½ c. granulated sugar

Utensils: Lg bowl, knife, plastic wrap, strainer and salad tongs


Pour the Sour kraut into strainer and thoroughly wash under cold running water. Use scissors to cut the kraut into small pieces and place into bowl. Add the rest of the ingredients cover bowl with plastic wrap and toss until mixed. Refrigerate over night. When ready to serve, remove from the fridge, toss again and place in salad bowl or dish to serve.

Monday, November 16, 2009

Roast Turkey and Dressing by Cooking Cherry

Here is an old fashion recipe I have used to make the seasonal turkey dinner for over 30 years. You can feel free to use it and you can add your favorite flavor to the bird as desired. Enjoy!

Making the Turkey
1 frozen 10-12 lb. Turkey
Roasting pan
Turkey stuffing
2 slices bread, ends
2 sticks butter
Poultry seasoning
3 cups Sutter Home Moscato or, white wine
1 roll paper towels
Meat rack
1 turkey kit (cotton string & skewers)
Meat thermometer
Butter brush
Spoon & Baster
Bay leaves
2 Delicious apples
Reynolds Wrap or cover
Place frozen turkey into large pan & put pan into fridge with 1/2inch water to thaw. Thaw for 2-3 days prior to use. Preheat oven to 325 degrees. Remove thawed turkey & place in clean sink. Discard packets inside (giblets & neck). Hold turkey under faucet & scrub using meat brush. Remove the frozen blood inside & out of turkey & pat dry using paper towel. Melt 1 stick of butter. Apply butter inside & out of turkey evenly using butter brush. Add salt & poultry seasoning to taste inside & out. Put 2 to 3 scoops of turkey stuffing inside of turkey. Place a whole apple & cover opening at the body & neck cavity with bread. Fold & tie openings shut using skewers & string. Place a scoop of stuffing under wings. Shake bay leaves into pan to help control odor. Cover turkey & bake for 4 1/2 hrs or when thermometer is at 180 degrees. Baste turkey every 30 min. alternate with wine or pan juice.

Turkey Dressing / Stuffing
1-box (1bag) dressing mix; I use Mrs. Cubbison’s  but there are others
½-loaf rye bread, torn
¾-cup apple juice
3 sticks Melted butter/ margarine
1 1/2 cup celery, chopped
1-cup onion, chopped
3/4 cup Sutter Home Moscato or, white wine
Plastic Baggies
Mixing bowl
3-qt. Casserole dish
Reynolds Wrap or cover
Chop vegetables and place in plastic bags. Put bags in fridge the night before using. Place vegetables in skillet with butter and cook on low heat until onions are golden in color then place in mixing bowl. Mix in Mrs. Cubbison’s dressing and torn bread. Add wine and apple juice. Use more or less liquid to make stuffing drier or more moist; per individual taste. Reserve 3 spoonfuls of stuffing for the turkey. Place the rest of the stuffing into a buttered casserole dish and bake covered for 30 minutes at 350 degrees.Then, remove the cover and bake an additional 8 min. for a crisp top. Serve with Roast Turkey or as side dish with left over turkey.

Warning Note: It has been suggested that dressing placed inside the turkey is not safe to eat. If you agree, Toss dressing inside turkey into trash. Personally, I have eaten that dressing for many years without problem and do as I please.  

Monday, November 9, 2009

Friendship Soup from Dianne

Since Thanksgiving time is nearing and we are all gathering to remember how thankful the Pilgrims were that the Native Americans shared their harvesting ideas with them so they did not starve to death in the New World, I thought this friendship soup sent in by Dianne would be a great addition to my blog. Here is the recipe:

2 lb ground beef                 
Beef bouillon cubes
1 cup dry split peas                
½ cup barley
1 cup dry lentils                       
½ cup minced onion
2 tsp bouquet of Italian seasonings
1-cup elbow macaroni           
1-cup rice
2 cans diced tomatoes             
Large skillet or pan
Oil for skillet                         
5 ½ cups of water
Cook beef in skillet and season to taste. Drain off oil. Dissolve beef bouillon cubes in 1/3-cup warm water and add to skillet with the rest of the ingredients and bring to a boil. Reduce the heat and simmer until macaroni and rice is tender. Refrigerate in tightly sealed glass jar until ready to serve. Yields 24 servings.

Friday, November 6, 2009

Mama Magnificent Mild Salsa Verde from Dawn

Here is a recipe sent in by Dawn. She states that her mother is a wonderful cook and she learned lots of tricks from her. Enjoy!
1 small white onion
1-½ lb tomatillos (green leafy tomatoes)   
2 long mild dark green chilies         
1-2 bunches of cilantro
1-2 cloves garlic          
Salt to taste
Food processor                                
Skillet 9x12
Glass or plastic container
Peel tomatoes, onion and garlic. Wash the chilies, tomatoes and cilantro. Heat skillet and grill tomatoes and chilies. Turn often cooking on all sides. They will blacken as they grill. Cut onion into quarters. In food processor put ½ the tomatoes, one chili, ½ of a clove of garlic, ½ of 1 bunch of cilantro and, process until smooth. Pour mixture into a container. Repeat process with the remaining ingredients. Once processed add to the same container. Mix well and add salt to taste. Refrigerate for 4 hours or over night. Serve with chips, eggs, and potatoes as a marinade or dip.

Item 38594 Plastic containers perfect for storage available at at 20% off

Wednesday, November 4, 2009

Al's Favorite Coffee Cake

My older brother's wife makes this every year and he just loves it. Try it to see if you feel the same way too!
Item 37792 Celebrate Plates perfect for that holiday dish. Available at 20% off http//
2 c. strong coffee
2 Tbsp. cocoa
2 c. sugar
1 c. raisins
1/2 tsp. vanilla
2 unbeaten eggs
1/2 tsp ground cloves
2 c. all purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. shortening

Preheat oven at 350 degrees. Combine coffee, 1 c. sugar, cocoa and raisins in saucepan and bring to a boil. Simmer for 10 minutes then cool. Cream shortening, 1 c. sugar and vanilla together into mixing bowl. Add eggs unbeaten one at a time then beat well. Sift flour, baking soda, baking powder, salt, cinnamon, nutmeg together then add ground cloves and mix. Combine all ingredients into a lightly greased and floured Pyrex dish and bake for one hour