Prime Rib Roast

1  4-5 lb prime rib roast

1 Cup softened Butter

6-7 Cloves of Garlic finely chopped

2 Tablespoons Fresh finely chopped Rosemary

2 Tablespoons Fresh Thyme finely chopped

2 teaspoons salt

1 Tablespoon Black Course Pepper

2-3 Tablespoons Flour ( use to thicken the Gravy)

2 Cups of Beef Stock ( for making Gravy )

In a medium-sized bowl, blend all ingredients listed above. Make sure all is blended well. Cover the top and sides of the roast. Place the roast onto a roasting pan with a wire rack. Cook for 25 minutes at 500 degrees, then turn the oven off and keep it closed for two additional hours.

IMPORTANT NOTE:  DO NOT OPEN OVEN

To make the gravy: Remove the roast from the oven once cooked. Add juices that have collected at the bottom of the roasting pan to a medium-sized sauce pot. Heat until the juices begin to boil. Reduce heat to a simmer and whisk in 2-3 tablespoons of the flour to thicken the sauce. Cook for 4-5 minutes to remove the starchy flavor of the flour. Continue to simmer and add an additional 2 cups of beef stock. Let simmer until a nice thick consistency is achieved. Strain the sauce and serve. 

Turkey Stuffing

My sister and I watched my Mother make this stuffing. Mom would get this huge bowl out that she only used for this recipe. Our job was to wait for the bread to toast and break each piece up into little pieces and put them in the big bowl. 

In a very large bowl...........

1 and 1/2 loaves of white bread, toasted and torn into pieces ( you may need 2 loaves of bread if the Turkey is very big.

1 medium onion grated

6 + eggs ( enough to moisten bread pieces)  2 loaves will require 8 eggs

1/2 teaspoon of pepper

1/2 teaspoon salt

2 teaspoons of celery seed

2 teaspoons of sage

1/2 cup grated cooked chicken livers

1/4 cup grated giblet meat

Put all of the listed above in a very large bowl, and toss with your hands. Stuff the back and front of the bird. Mom stuffed the bird pretty tightly. I don't bake it in a casserole dish because it doesn't taste as good as it does in the bird.

Cook turkey according to the recipe and temperature for a stuffed bird. 

This is a dense stuffing and when cold it can actually be sliced. My Father loved leftovers and would slice the dressing like bread and make a turkey sandwich with it. 

When I was a young bride, I served Thanksgiving that first year and my Dad was so thrilled that I made the stuffing just the way Mom did. I know every family has their "special" stuffing recipe. Some like oyster stuffing, sausage stuffing, cornbread stuffing, etc. This is our Daniels family tradition. 

Baked Seafood Casserole

2 sticks of Butter

1 cup flour

1 cup whole milk

1 cup dry white wine

1 lemon juiced

salt to taste

1 teaspoon pepper

1/4 teaspoon cayenne pepper

2 pounds of peeled and cleaned shrimp

2 containers of claw crab meat

2 pounds of scallops

3 cups grated sharp cheddar cheese

Melt the butter in a heavy saucepan over low heat. As soon as the butter has melted, add the flour stirring constantly for about a minute with a wooden spoon. Slowly add the milk stirring with a whisk until you have a nice smooth sauce. Add the wine, lemon juice , salt, and both peppers. Switch back to the wooden spoon and stir constantly until the sauce is smooth, like the consistency of mayonnaise. Remove from the heat.

Bring 2 cups of water and 1/2 teaspoon of salt to boil in a medium saucepan and add shrimp. When water returns to a boil, cook shrimp for 1 minute. Drain immediately.

Saute the scallops in a little butter for about 3 minutes, they will continue to cook in the casserole. Remove scallops and put in a bowl with the shrimp, add crab meat and toss. Pour the sauce over the seafood and mix gently.

In a sprayed lasagna pan ( 13 x 9 ) place the mixture in the lasagna pan and then cover completely with the cheese.

Bake uncovered at 350 degrees for about 25 to 30 minutes, until bubbly.

Serve over pasta or rice.

This is a very rich dish and will be a big hit. My family said it's restaurant quality. Serve with a side of veggies and maybe some crusty bread . A nice white wine would go perfectly to make an elegant meal. Perfect for a special occasion.

 

Chicken and Dumplings

1 large Purdue oven stuffer roaster ( or whatever brand you like)

1 large onion chopped into medium chunks

5 potatoes

4-6 cans  Pillsbury buttermilk biscuits( they are sold in a 4 pack)

3 Knorr chicken bouillon cubes ( 6 if using another brand)  

Sheds Crock margarine

In a large stock pot place your chicken. Cover with water. Put the chopped onion in and cook the chicken until it is almost falling off the bone. Do not overcook or you will have bones in your stock. 

Once the chicken is done, remove it and allow it to cool enough for you to pull the chicken apart from the bone. 

In the meantime peel and cut the potatoes and start cooking them in the stock. Also, put the bouillon cubes in at this time.

Start opening the biscuit cans, cut each biscuit into 6 pieces, and add to the boiling stock ( one can at a time, allowing them to cook ) As they get done they will sink to the bottom. Be sure to stir frequently. Once all of the dumplings are done ( they sink once they are done) add the cut-up / shredded chicken. Cook a while longer. It will thicken up nicely if you take the lid off during the last minutes of cooking.

Serve in a bowl, and add a teaspoon of the margarine, and mix in.

This recipe was given to me by my friend Dawn. She was raised on a farm and this was a family recipe.

She often would make it and bring it to work to share with us at lunchtime. It's one of my very favorite meals. This makes a big pot, enough for your family, and I always send some over to our neighbors.

                                                                       

Low Carb Tortilla Chips

 5 Mr Tortillas shells

Spray oil ( your choice)

Everything but the bagel season

Cut each tortilla into quarters

Place on a cooling racks on top of a cookie sheet, spray with cooking spray of choice. I use Avacado.

Sprinkle with seasoning of choice. 

Place in a 400 degree oven . Watch them, because they cook in a matter of a few minutes. 

Remove from oven and let cool. These are crispy, and perfect with salsa or soft dip. 

5 tortillas  are a total of 5 net carbs, and total of 75 calories. By themselves they are a little dry, but with a low carb dip, they are great!

Vegetable Beef Barley Soup

This is a very easy throw-together hearty soup. Perfect for a cold rainy day. This makes a large pot, enough for your family with leftovers to share. I personally do not like to freeze this soup, as potatoes do not freeze well. However, it can be frozen  Tonight I served it with fresh biscuits but a nice crusty bread would work as well. 

1 cup of celery chopped

1 cup chopped onion

1 cup chopped cabbage

3 cans of mixed vegetables ( drained)

2 cans of diced canned potatoes ( drained)

3/4 cup of uncooked barley

1 small can of tomato sauce

2 cans of petite chopped tomatoes ( 14 oz each)

2 boxes of beef broth

1 tablespoon of Brown Bouquet  

1 tablespoon of Worcestershire Sauce 

1 lb of ground beef cooked and drained

2 Bay leaves

1 teaspoon of dried basil

In a large pot cook onions, cabbage, and celery until translucent.

Next, add all remaining ingredients. Salt and Pepper to taste.

Cook on very low for about 90 minutes, stirring occasionally. This allows the barley to cook, and the bay leaves and basil to bloom.  

Serve with a nice piece of crusty bread.

Old Fashioned Apple Dumplings

It's the end of September, and this morning we woke up to 52 degrees outside. Fall is here, and it is my favorite time of year! And that means it's time to bake. It is apple season and who doesn't love a good apple dumpling? This recipe is one that I found while visiting the Amish Country in PA in 1980. These dumplings are so delish! I hope you make them and enjoy them as much as my family has.

Pastry for 2-10 inch pie shells 

6 medium-firm cooking apples

2 tablespoons lemon juice

1/2 cup brown sugar

2 tablespoons ( 1/4 stick) butter

SAUCE

2 cups water

3/4 cup sugar

1 teaspoon good vanilla extract

1/8 teaspoon mace ( if you do not have mace, you can use allspice, or pumpkin pie spice, or even ginger)

1/8 teaspoon nutmeg

Cream ( drizzle)

Preheat the oven to 375 degrees. Roll out the pie dough to form a rectangle 14 x 21 inches. Cut into 6 even squares. Peel and core the apples, but leave them whole .Pour the lemon juice into a small bowl. In another bowl combine the granulated sugar and cinnamon. Roll each apple first in the lemon juice, then in the sugar mixture. Then place each apple in the middle of a dough square. Fill each apple cavity with about 2 tablespoons of brown sugar and a teaspoon of butter. Pull the pastry squares up over the apples and crimp the edges tightly. Place in oiled 9 x 13 x 2 inch pan. Bake for 1 hour or until the apples are tender. ***see below, 30 minutes divided.

While apples are baking, combine all the sauce ingredients in a medium saucepan set over high heat. Bring to a boil and cook rapidly for 1 minute. After the dumplings have baked for 30 minutes, pour the sauce over the tip of the dumplings and bake 30 minutes longer, basting occasionally. Serve hot with cream, or a scoop of vanilla ice cream.

 

Beef Stroganoff

This is a recipe I've used for a very long time. In the early 70's Betty Crocker came out with Recipe cards. You would join the club and get a big file box and new cards each month to complete the collection. I've only saved a few of the cards. This is one that is dated 1971. 

 2 lbs beef tenderloin or sirloin steak

1/4 cup butter or margarine

1 6oz can of sliced mushrooms

2 cans of condensed beef broth

1/3 cup instant minced onions

1/4 cup of ketchup

1 1/2 teaspoons garlic salt

1/3 cup flour

2 cups sour cream

8 to 10 ounces of uncooked medium noodles

3 tablespoons butter or margarine

Cut meat across the grain into 3/4 inch slices, then into strips 3x1/4 inch. Melt 1/4 cup butter in a large skillet. Cook and stir mushrooms in butter for about 5 minutes; remove mushrooms.

In the same skillet, brown the meat. Reserving 2/3 cup of the broth, stir in the remaining broth, the onion, ketchup, and garlic salt. Cover and simmer for 15 minutes. Blend reserved broth and the flour; stir into meat. Add mushrooms; heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in Sour Cream; heat through.

Cook noodles as directed on the package; drain. Toss with the 3 tablespoons of butter. Serve with stroganoff. 

  

Chicken Enchiladas

Kids are back to school and working parents are scrambling to find time to fit everything in. This is a fast and easy meal that actually could be prepared ahead of time.   

 4 spring onions finely chopped

1 rotisserie Chicken

1 can of red enchilada sauce ( 19oz)

1 cup Mexican cheese blend( shredded)

8 flour tortillas 

Preheat oven to 350

Remove chicken from bones and shred

Toss chicken with half of a 19oz can of red enchilada sauce

Add1 cup shredded Mexican cheese blend and half of the green onions, and toss to combine. Divide the chicken mixture among the 6-inch flour tortillas and roll up. Arrange seam sides down in a greased 9x13 inch baking dish. Top with remaining enchilada sauce and remaining cheese. 

Cover with foil and bake 25 minutes or until cheese is bubbling. Garnish with remaining onions.

So quick and easy. Just an FYI you can buy already removed from the bone rotisserie chicken from Costo which really saves time.  

 

Sundried Tomato Alfredo Sauce with Fettuccine Noodles

This meal is super easy. Perfect for a romantic dinner for two ( and leftovers) . 🍷

 

3 skinless, boneless chicken breast, cut into bite size pieces

1 jar of your favorite Alfredo sauce (I used Trader Joes, it has less fat than most others, it is thicker than most so I did add a little whole milk )

1teaspoon garlic powder

1 teaspoon paprika

1 teaspoon Italian seasoning

1 box frozen spinach, thawed and drained

1/2 cup chopped sundried tomatoes ( I used in oil)

1/2 the cup dry white wine

1 tablespoon olive oil

Pepper and salt to taste

Parmesan cheese

In a large pan add oil, when hot add chicken, cook until done. Remove chicken to a plate.

Drain any liquid from pan, then place back on stove.

In the pan place jarred sauce, then spices, stir, then wine, stir to mix.Next add tomatoes, and then spinach.

Mix well. Add chicken and stir. If you feel it is too thick, add a little half n half, or cream, or whole milk.( it depends on what brand sauce you use, some are thicker than others) Salt and pepper to taste. Allow to cook on lowest temp so flavors bloom. (about 15 minutes, careful not to scorch). Serve over fettuccine, add a good sprinkle of parmesan cheese.

Perfect meal : add small salad, and a nice piece of crusty bread, a glass of wine and you've got a lovely dinner. 

Leftovers will freeze well.

COOKS NOTE: If you dont like spinach, try Sauted mushrooms, or chopped broccoli. Broccoli may alter the taste a bit. 

Wine Jelly

 You will need 2 bottles of the same variety of wine. Select a red or blush with good flavor and color. Use a dry or semi-dry wine otherwise the jelly will be too sweet. Chardonnay, Ros'e of Cabernet and Cabernet Sauvignon are a few good possibilities as well as a White Zinfandel that is not too sweet. 

4 cups of wine

6 cups of sugar

2 (3 oz) Pouches of liquid pectin

In an 8-qt stainless steel pan, over medium heat, gently heat the wine until slightly warm. Stir in the sugar. Heat stirring constantly, until the sugar is completely dissolved and wine comes to just below simmering.

( tiny bubbles will form at the bottom of the pan)

Do not allow to boil or the wine will develop a nasty flavor. Remove the pan from heat.

Thoroughly stir in the entire contents of both pouches of pectin stirring completely dissolved. Quickly skim off any foam.

Immediately ladle the hot jelly into hot prepared jars, leaving 1/4 inch headspace. Wipe the jar rims and threads with a clean damp cloth. Cover with lids and apply screw rings. Process half-pint jars in 200 degree water bath for 10 minutes, pint jars for 15 minutes.

Remove jars and allow them to cool on countertop. Once cooled tighten screw tops. 

  

Easy Mac & Cheese Lunch

 Makes 2 servings

1 box Trader Joes Less Guilt Mac & cheese

2 hot dogs of choice ( I use plant based smart dogs 50 calories each)

1/4  Cup shredded low fat cheddar cheese

1T bacon bits ( real bacon) optional

2 small ramekins with lids

Prepare Mac & cheese according to directions ( microwave)

Place in a bowl. Cut up the hot dogs in small pieces, add to bowl along with half of the cheese and bacon bits. Mix together.

Spray ramekins with cooking spray

In each ramekin  add half of the mixture. Top with remaining cheese.

Bake at 375 for 7 minutes with lids on, then remove lids and bake  6 more minutes.

This is a good make ahead lunch, 2 servings.  About 220 calories each serving.

English Toffee

 This recipe is one I make at Holiday time. It reminds me of my Mother because she loved this candy so much, and we joked about how much we ate, and I had to make more for others on my gift list because we ate it all. 

14 Tablespoons of good butter

1 Cup sugar

2 Tablespoos of cold water

1/2 cup of nuts of your choice, pecans or walnuts work best.

1 teaspoon of pure vanilla extract

Dash of salt

1 6 oz bag of semi sweet chocolate chips.

Generously butter a cookie sheet, set aside.

Put butter, sugar, and water in a heavy pan or skillet over medium heat. Bring to a bubbling boil, string constantly with a wooden spoon about 10 minutes. Remove spoon from pan, and cook to the brittle stage ( 300 to 310 degrees F on a candy thermometer)

Remove from heat and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet and spread to 1/4 inch thickness. Cool slightly, top with chocolate chips and spread as it melts. Add additional chopped nuts if desired to top. Cool completely and break into pieces. 

Store in an air tight tin. 

Some new tricks

 Social Media used in the right way can be a learning experience. I love seeing what ideas people come up with to stretch a dollar, or just be more organized. And just goes to show, an old dog can learn some new tricks! 

Here is an idea I jumped on. It helps with meal prep and saves money because there is less food waste. You see , Ive chopped 3 types of onion I use regularly and will store in mason jars in the fridge. I've done the same thing with the various shredded cheeses I use. No more bags floating around in the cheese drawer, drying out because they opened. And I cant tell you how many time one of us cuts an onion and only uses part of it, puts the remainder in a bag. It usually dries out when I find it because someone has cut yet another onion, and bagged it. ( pet peeve) Using clear mason jars allows you to see where something is, how much you have, and prevents buying more than I need. 

Shrimp Bisque

1 Medium Onion, finely chopped

1 stalk of celery, finely chopped

1 red bell pepper chopped

2 cloves of garlic, minced

2 Tablespoons butter

1 26.oz jar Bertolli Fresh Tomato Basil Sauce 

1 17.oz jar Bertolli Creamy Alfredo Sauce

1 13.3/4 oz can low sodium chicken broth

Tabasco sauce to taste

1lb fresh or frozen shrimp, peeled and deveined

Parsley for garnish

In a large saucepan, saute' onion, celery, red pepper and garlic in butter until tender. Add fresh Tomato Basil and Creamy Alfredo sauces, stir to mix well Add chicken broth and Tabasco sauce. Simmer over low heat for about 15 minutes stirring occasionally. Add shrimp, cook until shrimp turns pink and is done. Serve bisque garnished with parsley.

Serves 6

 

Flounder Florentine

1 1/2 pounds flounder or cod

1 package of frozen spinach souffe', thawed ( Stofufers)

paprika, salt and pepper

lemon juice

Preheat oven to 350 degrees.  Rinse and dry the fish fillets. Cut each in half lengthwise. Spread a generous amount of spinach souffle' on the fish. Roll the fish loosely and secure with a toothpick. Place in a greased baking dish. Spoon any remainder of spinach in between the rolls of fish. Sprinkle with paprika, salt and pepper. Cover and bake for 40 minutes. Remove cover and bake an additional 5 minutes. Sprinkle with lemon juice just before serving. Makes 4 servings.

Chicken and Wild Rice

 1 box Uncle Bens long grain and wild rice

3 Cups cooked cut- up chicken

1 Cup sliced mushrooms sautéed in 2 T of butter

3 T chopped pimento

1/2  Cup chopped green pepper

1/2 Cup chopped fresh parsley

1 can cream of mushroom soup

1 can cream of celery soup

1 1/4 Cup chicken broth

Cook rice according to package directions. Add remainder of ingredients. Bake at 350 for 1 hour. 

Top with slivered almonds or french fried onions ( optional)