Wednesday, October 31, 2012

Brain Food- Crockpot Cabbage Rolls

I suppose these are not the most attractive food. ST calls them brains. They are tasty and a fun change. Fairly easy..the crock pot does most of the work.

Take 12 Napa cabbage leaves and boil them about 3 minutes until limp. Drain them on a towel until dry.

Place you filling inside your cabbage leaf and roll it up.

Place in your crock pot.

I like to put my sides in first so no filling falls out.

Fill up the crock pot with your cabbage bundles.

And top with your sauce. Cook on LOW for 7 hours.

Swedish Cabbage Rolls
Mable Hoffman's Crockery Cookery

12 cabbage leaves

Filling Ingredients:
  • 1 egg, beaten
  • 1/4 cup milk
  • 1/4 cup finely chopped onion
  • 1 tea salt
  • 1/4 tea pepper
  • 1 lb lean ground beef
  • 1/3 cup uncooked rice

Mix and fill your cabbage leaves.

Sauce Ingredients:
  • 8 oz tomato sauce
  • 1 Tb brown sugar
  • 1 Tb lemon juice
  • 1 tea Worcestershire

Tuesday, October 23, 2012

Corned Beef Hash full of memories

About twice a year I make corned beef and cabbage. It reminds me of my grandmother. She would make corned beef in a crock pot with a can of beer and it was the best dinner ever. She always had meat, potato, a couple of veggies, and always a bread. She had this yellow basket that was at every meal with bread in it. And my grandmothers pie was the best!! She would always have apple and in the summer strawberry pie with fresh strawberries from the garden. I love my grandma. I still remember it.

With the leftovers, I like to make corned beef hash. My moms signature dish, in my mind is hash. We lived on hash..everything but the kitchen sink leftover hash. It was cheap and easy. I bet my brother, Rob, would say my mom's signature dish is shepard's pie but it is hash.

Corned Beef Hash
The Good Enough to Eat Breakfast Cookbook-with my changes

2 lbs potatoes, diced after cooked- while potatoes cook preheat oven to 500 degrees.
1 tea salt
4 Tb butter
1/2 tea pepper
1 1/2 tea paprika
1 cup onion, diced
1 cup celery, diced
1 cup corned beef, cubed

In cast iron skillet (must be cast iron!) melt butter with salt, pepper, and paprika over high heat. When the butter starts to brown add the veggies. Stir till brown. Add potatoes and stir to coat. Add corned beef. If there is sticking add a tad water. Place in oven for 10 minutes and bake 500 degrees until a little crunchy.

Great with a good ol southern biscuit!!

Wednesday, October 17, 2012

Lemon Meatloaves

I made this about 4 years ago. It is one of my favorite things to make and yet...I forgot about it. How is that possible?

Little miniature yummy. And they cook much faster than a regular loaf-bonus.

Lemon Barbecued Meat Loaves

Meatloaf Ingredients:
  • 1 1/2 lbs ground chuck (I also have used 1 lb ground beef and 2 sweet sausage links)
  • 4 slices dried bread, cubed
  • 1/4 cup lemon juice
  • 1/4 cup minced onion
  • 1 egg, beaten
  • 2 tea seasoned salt

Sauce Ingredients:
  • 1/2 cup ketchup
  • 1/3 cup brown sugar
  • 1 tea dry mustard
  • 1/4 tea ground allspice
  • 1/4 tea ground cloves
  • 6 thin lemon slices

Mix all loaf ingredients and shape into 6 loaves. Use greased pan. Bake 350 for 15 minutes.  Meanwhile whisk sauce ingredients. After 15 minutes, baste loaves with sauce and top with lemon slice. Bake 30 minutes longer.

Friday, October 12, 2012

Diner Desserts Chocolate Cream Pie

If my house was on fire, this is one of the cookbooks I would grab. My top five cookbooks:

  • Diner Desserts
  • Tupelo Honey Cafe
  • King Arthur's Flour Bakers Companion
  • All Recipe's.Com Cookbook
  • The Lion House Cookbook
Actually, now that I think about it...I wouldn't grab my cookbooks because I have posted all my favorite recipes!!

My favorite dessert pie is chocolate cream pie from the diner dessert book. I LOVE it.

Chocolate Cream Pie

  • 1 3/4 chocolate wafer crumbs
  • 1 Tb granulated sugar
  • 7 Tb melted butter

Oven 350 degrees. Mix and press into a pie pan. Bake 8 minutes until set. Cool on rack.

Filling Ingredients:
  • 3 Tb cornstarch
  • 1 Tb cocoa powder
  • 1/4 tea salt
  • 1 cup half and half
Mix in a pyrex cup and make a smooth paste.
  • 1 1/4 cup milk
  • 1 cup granulated sugar
  • 3 oz unsweetened chocolate, chopped
  • 1 oz semi-sweet chocolate, chopped
Heat in saucepan. Whisk the hot milk (1 cup) into the pyrex cup with half and half. Then return all to pan and heat till thick about 1 minute after it bubbles. Whisk constantly until consistency of pudding. Remove from heat.
  • 2 Tb butter
  • 1 tea vanilla
Add to pan and mix well. Put into cooled pan. Cover with plastic wrap. Refrigerate at least 4 hours or over night.

Topping Ingredients:
  • 2 cups heavy cream
  • 2 Tb sugar
  • 1 tea vanilla
Beat until soft peaks. Put on top of pie and serve!

Friday, October 5, 2012

Lion House (Black or White) Rice Pudding

My second year in college, I lived with a roommate who was a great cook of all things sweet! She could make rice pudding like no other. I fell in love with rice pudding. I use the recipe from the Lion House Cookbook. I always double the recipe! And you can use whatever rice you like. I have used all different sorts.

Rice Pudding

2 cups cooked rice
2 cups milk
1 small can (5oz) evaporated milk
1 Tb cornstarch
1/4 tea salt
1/2 cup plus 2 Tb sugar
2 eggs, beaten
1/8 tea nutmeg
1/8 tea cinnamon
1 tea vanilla

Scald milks together.  In heavy pan mix cornstarch, salt, and sugar. Mix well. Stir in milk and heat til thick. Add rice and reheat to full boil. Temper eggs with some of rice mixture. Add eggs to the rice and stir until thick. Remove from heat. Stir in spices and vanilla. Chill.

I never chill because I have to eat it right away. I prefer it warm. We eat it for breakfast for days after!! MMM I am impatient when adding the eggs and usually end up with a tad scrambled I just spoon them out.