What I love, What I do, (from the Kitchen): Thinking of Mom

Tuesday, September 16, 2008

Thinking of Mom

Six years ago my mom passed away. I learned to cook the "basics" from her. She was well known for her breads, casseroles, and especially her Sunday Meals. She was always willing to take meals into families who needed some help. So as I have thought about her today I thought that I would include some of her recipes that mean a lot to me.

"Mom's Stew "

2 lbs lean stew meat
2-3 carrots, sliced round
2-3 potatoes, cubed
1 onion, chopped
2 large cans tomato juice
(tomato sauce can be used)
2 T. vegetable oil

Brown meat in oil, add remaining ingredients and cook until tender. This can be simmered on a stove top, baked in the oven, or in a slow cooker. The longer and slower the better. Other herbs such as Rosemary, Bay leaves, Marjoram, or Basil can also be added for flavor. Salt and pepper to taste.

German Chocolate Cake

½ c. shortening
1 ½ c. sugar
3 eggs, beaten separately
pinch of salt
1 t. soda
1½ c. buttermilk
1 tsp vanilla
1½ squares of baker’s chocolate

Cream sugar and shortening, add egg yolks, melted chocolate and a little red food coloring
Alternate buttermilk, with soda added, with flour. Fold in egg whites. Bake in layer pans 30-35 minutes at 350.

German Cake Icing:

1 can evaporated milk
1 c. sugar
3 egg yolks
1 t. vanilla
¾ small package of coconut
pecans, finely chopped

Mix ingredients except the coconut and cook, about 12 minutes at a boil. Stirring constantly not to let it scorch. Cool and spread on cake.

(This was a recipe that Mom was well known for. It was a treat for my sister and I to get this cake for our birthdays. Two days before she passed away she was concerned that she had not been able to get a birthday cake made for my sister. She had all of the ingredients purchased and waiting on her counter top. We were all touched that she worried about the cake not being taken care of even as she was dying. I love the frosting but cheat and put it on a much moister cake than the above recipe. However, this is her true recipe.)

Grandma Smith’s Two Day Potato Salad
(This is an approximation to something she made to taste each time. Only she could make her Potato Salad.)

16-18 medium potatoes, peeled and cut into cubes
1 medium onion, chopped finely
2 ½ c. Miracle Whip
1 tsp. cider vinegar
1 ½ T. sugar
1 ½ T. mustard
6-7 hard boiled eggs
paprika

Peel, cube, and boil potatoes. (Grandma always boiled the potatoes in their “jackets” and then peeled them and cut them up the day before she assembled the salad.) Boil the eggs and cool them. Chop the onion up finely. Mix the vinegar, Miracle Whip, sugar, and mustard. When the potatoes have cooled cover with the dressing and the onions and mix together well. Quarter and slice all but two of the hard boiled eggs and gently mix into the salad, thinly slice the two remaining eggs and layer across the top of the salad, sprinkle the top with paprika.

(Note the dressing for her salad was made with Miracle Whip only, mayonnaise does not give the same flavor for her “two day salad.” This salad was always requested by the family! for special occasions.)

Stroganoff

1 lb. lean ground beef, or round or sirloin steak sliced thin
½ medium onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 4 oz. can of sliced mushrooms, optional
1 c. sour cream
egg noodles, cooked (rice works well too.)

Brown ground beef and onions in a large frying pan. While the meat mixture is browning bring a pot of water to boil and cook the egg noodles. Add the cream of chicken soup, mix until blended and simmer two minutes. Add the cream of mushroom soup, simmer and add the mushrooms. When the pasta is al dente drain and add butter, if desired. Stir in the sour cream just before serving.

Shepherds’ Pie or Green Bean Casserole

1 lb. lean ground beef
1 medium onion, chopped
1 15 ½ oz. can green beans, drained
1 10 ¾ oz. can of tomato soup
3-4 medium potatoes
cheddar cheese, grated

Peel potatoes and cut into smaller pieces to speed up the cooking time, add to salted boiling water. In a large frying pan brown the ground beef, add the onions when the meat is no longer pink. When the onions become translucent, stir in the green beans and tomato soup heat through. Place the meat mixture into an oven safe casserole dish and top with the mashed potatoes and cheese. Bake at 350 for 25 mins. until the cheese is bubbly on top.

(This is one of those recipes that you can make two of and freeze one for a future day.)

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The Pantry

The pantry can be a life saver if it is well stocked and can help when you just don't know what to fix for dinner.

As I have made meals over the years I have stocked up on things that are common in my recipes so all I have to do is shop from my shelves. It is easy to come up with things quickly when you have supplies on hand. It may seem like a lot to have on hand but these are some of my pantry/storage staples and if you build slowly it isn't oppresive to purchase. Watch the ads and sales in your local stores.

Canned/Storage:
Tomato Sauce
Tomato Paste
chicken broth
beef broth
tuna
chicken
corn
olives
beans- kidney. canellini, black, refried
dried beans, red, white, pinto, split peas
creamed soups, mushroom. chicken. celery
tomato soup
bean with bacon soup
rice
flour
sugar
favorite spices
variety of pasta's
peanut butter

Freezer:
chicken breasts
bone in hams
chuck roasts pork roasts
pork chops
lean ground beef
ground turkey
Itailian sausage
vegetables

Refrigerator:
milk
eggs
butter
Tillamook cheddar cheese
Lowfat mozerella cheese
sour cream
cream cheese
mayonnaise
miracle whip
ketchup
mustard
half and half
cucumber
lettuce
celery
carrots
apples
limes

Pantry Shelf:
onions
avocados
tomatoes
garlic
potatoes, red and Idaho russet

Home Canned Items: (I love to can!)
tomatoes
chicken breasts
green beans
salsa
chile sauce

Favorite From the Pantry Recipes

Lauri's Italian Sauce

3 bottles whole tomatoes (4cans approx. 1 lb size)
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
3 8 oz. cans mushrooms

3 T. dried Oregano
3 T. dried Marjoram
3 T. dried Basil
1 ½ T. dried Thyme
T. Fennel (optional)
dried onion or two chopped fresh onions
2 T. minced dried garlic or 5 cloves fresh garlic minced (if using fresh onion and garlic sauté them in olive oil until transparent and then add the remaining ingredients)

Combine all of the above ingredients and bring to a boil, simmer on low heat until thickened. (I usually simmer it for several hours)

Meat Sauce

4 lbs, lean ground beef
2 chopped onions
2-3 cloves garlic, minced

Brown the meat and add the onion and garlic and cook until tender. Add to the marinara sauce and simmer.

Sour Cream Enchilladas

Mix
4 lb. hamburger
2 onions, chopped
6 carrots, grated or chopped
1 or 2 green pepper chopped
2 T. salt
1/2 t. pepper
1/4 t. garlic salt

Brown beef and drain, add prepared vegetables. Cook until tender and drain, cool.*

Add to hamburger mixture
2 cans cream of chicken soup
1/4 oz. can green chili's chopped (more if you want a little more spice)
1 c. sour cream
1 c. milk
Monterey jack and cheddar cheese grated (to your taste)
corn tortillas

Fill corn tortillas with meat mixture. Place seam down in a 9x13 baking pan. Layer with sauce and cheese. Bake at 350 for 25 mins. This can also be served lasagna style in a casserole dish. This saves time rolling the enchiladas. It just depends on how you want the dish to look on the plates.

*This meat mixture is great to use for other things as well, it can be used to make sloppy joes, tacos, or with other ground beef recipes. It is a great way to add more vegetables to meals with out children or picky eaters even knowing. Just freeze into portions in a zippered bag and thaw when you need a quick meal.

Tips

Always fill your sink with hot soapy water and wash as you go. This helps to keep the mess under control. (I love to cook to I really hate to clean up after!)

When you fix rice for a meal make extra and freeze some of it in a zipper bag. With this premeasured rice it is easy to do a quick thaw and serve or add to other ingredients for a quick and easy meal.

Post a shopping list where you can find it, when you run out of something simply write it down and teach your family to do the same. You are less likely to be caught off guard when you are making your favorite dish.

Make a menu and include your shopping list. You spend less time in the store when you have a plan. When you make more trips to the store you simply spend more money. Having worked with a large grocery chain I learned some of the tricks used to get you to buy more. Be prepared when you go!

Shop the Ads. Make your menu out with the ad and use the shopping list. Most people don't have time to run from store to store getting the best deal on just a few things. When you compare and find the best prices it saves you time, money, and gas.

When making dishes like lasagna, manicotti, chicken pot pie, and many casseroles make two at the same time and freeze the second one for rainy day or a sick friend. It takes little effort to make the extra and it can be a big bonus in your freezer.

Tomatoes should not be stored in the refrigerator but on your counter top. The cold causes them to break down and turn mushy.

If you need to ripen your avacados faster place them in a small paper bag with a banana or apple. The gas that they put off causes the avacado to ripen faster.

Don't store onion and garlic together because the garlic goes bad faster from the gas emitted from the onions,

Applesauce Spice Cake

2 c. sugar
1 c. shortening
2 c. thick unsweetened applesauce
2 eggs
2 t. cinnamon
1 t nutmeg
1/2 t. cloves
1/2 t. allspice
1 t. salt
8 t. baking powder (that's right)
3 c. flour
1 c. nuts chopped (optional)

Cream together shortening and sugar, add eggs. Mix dry ingredients and combine both mixes. Spread on to a sheet cake pan and bake at 350 for 25 minutes.

Frosting:

½ c. plus 2 T. butter
5 c. powdered sugar
2½ t. Mapleline flavoring
3 T. milk

Soften butter and combine with remaining ingredients, spread on top of cake.

This is good to take to Pot Luck dinners or large gatherings. I would also freeze leftover cake in individual servings for my kids after school or when they needed a quick, small snack.

Zucchini Blues

Took it for granted
When it was planted
That I had just enough

Now during my days
I'm trying new ways
To use up all this stuff

My basement is crammed
It's been jellied and jammed
Make into bread and cake

It's been chopped and sliced
And grated and diced...
There's nothing else to make!

I've baked it and planned it
Boiled and canned it
And frozen all I need

I have had my fill
There's too much... and still
It's growing like a weed.

(After going away for a week I came home to find six zucchini that were bat size in the garden. Seems like the kids didn't look as hard as they said they did! So I thought of this poem. Anyone need some Zucchini?)