Category: Recipe of the Week

Ingredients: 1 large White Grape Juice, usual large plastic container 1 generous handful mint leaves, coarsely chopped 3 medium juicy green Limes, sliced thinly Directions: Pour off about 1 cup of the grape juice to make room to add your coarsely chopped mint leaves. Add thinly sliced limes. Replace the cap and then rock your grape juice bottle back and forth to circulate the juice in and around the mint leaves and lime slices. Refrigerate overnight to incorporate the flavors. Pour into serving cups or pitcher through a screen sieve that’s fine enough to catch the mint leaves and lime …

Ingredients: 1/4 cup peanut butter 2 Tbsp chopped peanuts 4 Tbsp soy sauce 1 Tbsp instand minced onion 1 Tbsp minced parsley 1 clove garlic, crushed Several drops of red pepper sauce 1/8 tsp ground ginger 4 whole chicken breasts, halved, skinned, and boned 2 Tbsp honey 1 Tbsp melted butter 1 (10 1/2 oz) can chicken broth 1 Tbsp cornstarch Directions: Mix peanut butter, peanuts, 2 tablespoons of soy sauce, onion, parsley, garlic, pepper sauce, and ginger. Spread on the inside of each chicken breast and fold in half; close with a small skewer or toothpick. Place in a …

Ingredients: 2 lbs round steak, 1/2 inch thick 2 medium carrots 1 large dill pickle 2 Tbsp flour 1 tsp salt 1/4 tsp pepper 1/8 tsp garlic salt 2 Tbsp salad oil 1 (8-oz) can tomato sauce 1 small onion, chopped 2 Tbsp minced parsley Directions: With meat mallet, pound steak until 1/4 inch thick. Cut into 5 or 6 serving pieces. Cut each carrot into thin sticks and the pickle into 5 or 6 strips. Place several carrot sticks and one pickle stick on each piece of meat. Beginning at narrow end, roll up, securing with small skewers or …

Ingredients: 5 to 6 green peppers 1/2 lb. lean ground beef 1/4 cup finely chopped onion 1 Tbsp. chopped pimiento 1 tsp. salt 1 (12 oz) can whole kernel corn, drained 1 Tbsp. Worcestershire sauce 1 tsp. prepared mustard 1 (10 3/4 oz) can condensed cream of tomato soup Directions: Cut a slice off the top of each pepper and remove the core seeds and white membrane. In a small bowl, combine beef, onion, pimiento, salt, and corn. Spoon beef mixture into hollowed out peppers. Stand peppers up in a slow-cooking pot. Add Worcestershire sauce and mustard to soup. Pour …

This is a hearty soup for the beginning of the Fall season, and it harkens back to the type of soups that my mother, grandmother, and even great grandmother would make. Grandmother, my Baba, and great grandmother cooked on a coal burning cook stove. I hope you like this as recipe as much as I do. Ingredients 1 pound ground venison, beef, bison or turkey 7 oz link of your favorite sausage– smoked or Polish Kielbasa, thinly sliced in rounds ¼ head of green cabbage, thinly sliced 1 Tbsp unsalted butter 4 cups cold water 1 can (14 ozs) tomato …

This one is a super simple recipe that has stood the test of time. Everyone was making it in the late 70’s/early 80’s, and we’re still making it and delighting company and get-togethers all these years later. Ingredients: 2 blocks (8 oz. ea.) cream cheese 1 bunch green onions, minced 1 small pkg. (7 oz., or 1/2 of a 16-oz. pkg.) ham lunchmeat, diced small generous dash of Accent (optional) 1/2 c. finely chopped pecans snack crackers Directions: In mixing bowl combine cream cheese, onions, ham lunchmeat bits, and Accent (if using). Mash well with hands or spoons, and shape …

Instructions: 1lb lean ground beef 1 small onion, chopped 1 tsp salt 1 to 2 tsp chili powder 1 bay leaf 1 tsp Worcestershire sauce 2 (8oz) cans tomato sauce 2 (16oz) cans kidney beans, drained Directions: In a skillet or slow-cooking pot with a browning unit, break up beef with a fork and cook until lightly browned Pour off excess fat. In a slow-cooking pot, combine meat with onion, salt, chili powder, bay leaf, Worcestershire sauce, tomato sauce, and kidney beans. Cover and cook on high for 2 to 3 hours. Remove bay leaf. Makes 6 to 7 servings. …

Hello, Jim and Hugh! Here is another recipe for the blog. It is a great time of year for preserving the harvest, whether it is planted or foraged. I am fortunate to have numerous native persimmon trees, Diospyros virginiana, on my property. It’s free foraged food, and this year I was able to get to them before the deer, coyotes, or the cows. If you have not ever tried a ripe persimmon, the best description I can give you is to imagine a honeyed apricot. The taste is fantastic. Always be certain that it is a ripe persimmon. Green ones …

This is a flavorful, simple, and inexpensive casserole for any occasion where you’d like to provide a meal to someone in need, such as when there’s a new baby, or a medical or condolence call. I like to make it in a disposable aluminum pan, approximately 10” x 12” in size, so that the recipient doesn’t have to be concerned with returning a dish, and I deliver it with a loaf of store-bought French bread on top. Voila! It’s a complete and comforting meal for the family. It also freezes well (along with the bread, too), if it’s not needed …

Ingredients: 1 ham bone (crack the bone if you want the marrow by placing bone in a heavy paper bag, giving it a whack with a hammer, and removing the bone, throwing away any shards) 1 lb small, dried red or pink beans, soaked at least overnight and up to 24 hours, rinsed, and drained 1 cup or more of chopped fresh or frozen spinach 1 chopped onion 1-3 cloves garlic, minced pepper, to taste one bay leaf cumin, to taste 6 cups hot cooked rice chopped green onion, as optional side Directions: Place ham bone in the bottom of …

Ingredients: 1 1/2 pounds fresh cubed pork 4 carrots, chopped 2 onions, chopped 2 ribs celery, chopped 3 to 4 potatoes, peeled and chopped (optional) Red pepper flakes, to taste Directions: Boil meat about 20 minutes in a pot on stove. Put chopped celery, carrots, onions, and potatoes in a 5-quart Dutch oven. Put meat on top of vegetables. Pour in 1 cup of liquid from boiled meat. Put covered Dutch oven in oven and cook at 325 degrees Fahrenheit for 1 hour and 20 minutes. Check for doneness of vegetables. Put 2 tablespoons oil in frying pan, mix in …

Ingredients: 2 eggs ¾ cup vegetable oil 2 tsp. vanilla 2 cups flour 1 cup packed brown sugar 2 tsp. baking soda 2 tsp. ground cinnamon ½ tsp. salt 1 ½ cups shredded carrots (2-3 medium) 1 cup shredded peeled apples ½ cup coconut ½ cup raisins ¾ cup sliced almonds, divided Directions: Preheat oven to 350. Paper or spray 18 regular sized muffin cups. Prepare the carrots and apple and set aside. In a large bowl, beat eggs, oil, milk, and vanilla. Add flour, brown sugar, baking soda, cinnamon, and salt; mix until dry ingredients are moistened. Stir in …

Here is a fairly simple-to-prepare Cajun-style pork stew: Ingredients: 1 1/2 pounds fresh cubed pork 4 carrots 2 onions 2 ribs celery 3 to 4 potatoes (optional) Red pepper flakes, to taste Boil meat about 20 minutes in a pot on stove. Put chopped celery, carrots, onions and potatoes in a 5-quart Dutch oven. Put meat on top of vegetables. Pour in 1 cup of liquid from boiling meat. Put covered Dutch oven in oven and cook at 325 degrees Fahrenheit for 1 hour and 20 minutes. Check to see if the vegetables are done. Put 2 tablespoons of oil …

This is my favorite Minestrone soup. Ingredients: ¼ cup cooking oil (I use peanut oil or olive oil) 1 clove garlic, minced or (1/8 tsp. powder) 1-1/3 cup onion coarsely chopped 1-½ cup celery with leaves, coarsely chopped ½ can (6 oz.) tomato paste 1 Tbs. parsley 1 cup carrots, sliced fresh or frozen 4-¾ cup cabbage, shredded 4 cans diced tomatoes (28oz. cans) 1 can red kidney beans, drained, rinsed (black beans also work well) 1 ½ cup frozen peas 1 ½ cup green beans 1 tsp. sugar Dash of hot sauce (optional) 11 cups of water 2 cups …

This a recipe for a soup made from cooked and then pureed butternut squash. Ingredients: 4 ½ pounds butternut squash, halved lengthwise, remove seeds 1/3 cup butter 2 large leeks ¾ tsp. dried thyme 5 cups chicken stock or broth ¼ tsp. salt 2 Tbs. brown sugar ½ cup sour cream 2 ½ Tbs. chives, chopped 8 slices bacon, fried crisp-crumbled Directions: Preheat oven to 350 degree F. Place the squash, cut side down on a baking sheet and bake until tender, about 40 minutes. Cool slightly. Using a spoon, scoop out the squash from the skin and set aside. …