Thursday, August 23, 2012

Broiled Salmon

Broiled Salmon

   I have always loved fish, but have been making a more serious increase my intake
of fish to at least three times each week.   Talking to my daughter and others it has surprised me to learn how folks think preparing fish is very complicated.  It is simple
and filled with omega threes! 
Serves 2

l lb salmon fillet
Italian dressing
aluminum foil


Preheat oven to 450*
Cover cookie sheet with foil & turn up the edges
Place salmon filet skin side down on foil.
Marinate with Italian dressing.

Place in oven for approx. 30 min or until fish flakes and is browned.

Spicey Buttermilk Fried Chicken

Spicey Buttermilk Fried Chicken

Nothing makes fried chicken have a prettier crust than dipping it in cold buttermilk.   It is rich and flavorful, nutritious, and so thick it guarantees the breading to hold. Adding cornmeal to the breading mixture makes the chicken nice and crisp. I am still old school and use lard and a cast iron skillet real often.  I am from the rural south.
Serves 4


 1 cup Kentucky Kernel seasoned flour
1 cup Mexican cornbread mix
2 lbs boneless, skinless chicken tenderloins
2 cups buttermilk
1 cup shortening to fry the chicken in
1 lg sheet waxed paper
large cast iron skillet


Lay out a large plate and cover with sheet of wax paper
Bowl with 2 cups buttermilk
Bowl with combination of seasoned flour and cornbread mix.

Dip all chicken tenderloins in buttermilk to coat.  Let stand 5 min.
Dip each piece of chicken in flour/cornmeal mixture and coat completely.
Lay each piece on the wax paper covered plate.
Allow to dry for 5 or 10 min.

Heat oil or lard in cast iron skillet and fry chicken til golden brown, crisp and juices are clear.

Place chicken on paper towels to drain.


Chicken dipped in buttermilk.

Chicken all breaded.

Frying chicken in my cast iron skillet. This skillet was a wedding gift to me from my Aunt Katherine Brooks-Berry. It was hers and she gave it to me already cured! It is very old. It was made at the Loth Cast Iron Co. in Waynesboro, VA.

Chicken is all done and ready to eat! We had it with some great bbq sauce!

Wednesday, August 22, 2012

Chicken Noodle Soup

Chicken Noodle Soup

Winter is time for hot soups for comfort and good nutrition.
This chicken noodle soup has a rich broth and is full of protein, carbs, and vitamins from the herbs and veggies. It is easy on the tummy during cold and flu season in particular. The garlic, onion rosemary and other herbs are especially good for the immune system during this time of year.  It has been proven that chicken soup really does heal and contains anti-inflammatory properties!


 1 whole chicken
6 medium carrots washed, peeled and sliced
6 ribs of celery washed -Dice three of them thinly
and leave three whole
salt-to taste
pepper to taste
1 Tbsp. poultry seasoning
Swanson broth 16 oz.
rosemary 3 sprigs
sage two sprigs
cheese cloth and kitchen twine small piece
2 bay leaves
1 tablespoon garlic finely minced
1 medium onion finely chopped
16 oz pack of No Yolks Med.Sized Egg noodles


Wash chicken and remove innards
place in large cooking pot with salt and pepper and poultry seasoning

Make a Bouquet Garni for the herbs by placing them on the cheese cloth scrap and tying them up in there snugly. Toss the Bouquet Garni in the pot with the boiling chicken. If the Bay leaves will not fit don't worry about it. Just toss them in the pot separate.
Garlic, Onion, carrots, celery, and ALL ingredients except noodles and reserve 2/3 of the Swanson broth for later.
Bring to a full boil then turn heat down to Med. High and cook for several hours
until the chicken is falling off the bone.

Take chicken out of the pot and allow to cool slightly.
Pick good white meat off the bone cube and add back to broth.
Toss out three whole ribs of celery from broth.
Discard bay leaves and bouquet garni
Add noodles
Add remaining Swanson broth

Boil until noodles are soft and tender, but not overcooked. About 7 minutes at a rolling boil.

Cooking the chicken slowly and using an entire hen makes a rich, flavorful broth.
The herbs, veggies, and chicken fat are just the thing for cold weather and promote good health. Be sure to remove the bouquet garni from the pot along with any loose bay leaves before serving.

Lemon Tea Bread

Lemon Tea Bread 

This recipe is something light and Summery and different. 
A little touch of sophistication with tea. 


 3/4 cup milk
1 tablespoon finely chopped lemon balm
1 tablespoon finely chopped lemon thyme
2 cups all-purpose flour
1 1/2 teaspoons baking powder
6 tablespoons butter, at room temperature
1 cup sugar
2 eggs, beaten
1 tablespoon grated lemon zest

 Butter a 9x5x3-inch pan.
Preheat the oven to 350 degrees F.
Heat the milk with the chopped herbs and let steep until cool.

Mix the flour, baking powder, and salt together in a bowl. In another bowl, cream the butter and gradually beat in the sugar. Continue beating until light and fluffy. Beat in the eggs, one at a time. Beat in the lemon zest. Add the flour mixture alternately with the herbed milk. Mix until batter is just blended.

Put the batter into the prepared pan. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean and dry.
Remove from the pan onto a wire rack that is set over a sheet of waxed paper
. Pour Lemon Glaze over the still-hot bread. Decorate with a few sprigs of lemon thyme.

Lemon Glaze

Juice of 2 lemons
Confectioners' sugar

Put the lemon juice in a bowl and add the sugar, stirring until a thick but still pourable paste forms. Pour the glaze over the hot bread.

Conjured Pork Roast

Conjured Pork Roast

   con·jure (knjr, kn-jr)
a. To summon (a devil or spirit) by magical or supernatural power.
b. To influence or effect by or as if by magic:
The recipe came into existence in the kitchen of my friend, Harry Jones.
We'd been hiking all day. He had purchased a pork roast to fix for dinner.
I got in the kitchen with him to try to help prepare it.
He asked me to see what I could do to make it taste good.
He put the roast in his wonderful $275 Williams Sonoma Dutch oven.
I dug in the refrigerator and cabinets and tossed in a little of this and a little of that.
Turned out the BEST pork roast of all time!
The secret ingredient is the Lea & Perrins Steak Sauce.
I cooked the very first one  in Harry Jones' dutch oven from Williams & Sonoma.
I now have and use a dutch oven for this recipe though it's not an expensive one like his!


Aluminum foil
Olive Oil 1/4 cup
2 -3 lb. boneless pork tenderloin
15 oz bottle Lea & Perrins Traditional Steak Sauce
1 large Vidalia Onion quartered


Preheat oven to 350*
Fold foil into a "dish" that will hold the juices for cooking the roast
Place pork roast in foil on baking sheet
Mix olive oil and 1/2 bottle of steak sauce and pour over roast
Slice or quarter onions and surround roast
Cook in oven for 20 min. per pound
2 lb pork roast should be done in 45 min.
Check doneness with meat thermometer if possible
Should read 170* for pork
Roast should be moist and golden outside and juices run clear
Meat should be tender and white.. not pink!
Slice and serve

Company Cheesecake

Company Cheesecake

 New York style cheesecake made from scratch.
Great with a variety of toppings or plain. I made this one with strawberries for Crystal's birthday.
Not the easiest dessert you'll ever make, but it is yummy! Not one morsel left over afterwards.  Serves 12


1 1/4 cups graham cracker crumbs
2 Tbsp sugar
3 Tbsp melted butter

2 8 oz packs plus one 3 oz pack. cream cheese softened
1 cup sugar
2 tsp grated lemon zest
1/4 tsp vanilla
3 eggs
1/4 cup sour cream


 Heat oven to 350 *
Mix cracker crumbs, 2 tbsp sugar, and melted butter. Press in bottom of 9" spring form pan
Bake 10 min. Cool

Heat oven to 300*
In large bowl or food processor beat cream cheese and sour cream.
Add 1 C. sugar gradually until fluffy. Add lemon zest and vanilla.
Beat in 1 egg at a time. Pour over crumb mixture.

Bake until center is firm. Approx. 1 hr.
Cool to room temp.
Refrigerate at least 3 hrs and no longer than 10 days.
Loosen edge of cheesecake with knife before removing pan.

To top with strawberry glaze.

Use sliced fresh ripe or frozen, partially thawed whole strawberries and arrange on top.

Strawberry Glaze:

1 bag or quart whole strawberries
2/3 cup strawberry jam
1 tsp. lemon juice
1 tsp Grand Marnier liqueur
1 tsp grated orange zest

Melt strawberry jam in sauce pan on low-med. heat
add in lemon juice, Grand Marnier, and orange zest

Stir until smooth and melted
Spoon over top of cheesecake topped with berries
Just before serving

Pineapple Ginger Grilled Chicken

Pineapple Ginger Grilled Chicken

Fresh pineapple and ginger contain antioxidants and enzymes which aid digestion and are healthful for the body.
A Summery dish.


1 fresh cored pineapple sliced into rings with juice reserved
1 small lobe of fresh ginger root
2 tablespoons Jack Daniels Black Label
4 frozen boneless, skinless chicken breasts
1/4 cup olive oil
1/2 cup teriyaki marinade
1 teaspoon white table sugar


 Parboil 4 chicken breasts in pressure cooker for 5 minutes
This will thaw them perfectly straight from the freezer, tenderizes
the meat, and helps them grill up moist.
Allow chicken breasts to cool to where they can be handled.
While the chicken cools down--
Slice the lobe of fresh ginger into thin slivers
Puree' 1 sliver of fresh ginger root with 1 or 2 slices of fresh pineapple using a blender, food processor, or Braun handimixer adding 1 teaspoon of sugar until it is a lemony yellow liquid the consistency of thin pudding.
Mix the following in a tall cup or deep bowl:
fresh reserved pineapple juice --should be about 1/4 cup
1/4 cup olive oil
2 tablespoons Jack Daniels whiskey
1/2 cup teriyaki sauce or marinade
pineapple ginger puree' as prepared above
This will make a golden brown glaze
Coat your chicken breasts with the glaze
Grill on aluminum foil
with slivers of ginger atop each piece.
Grill 4 pineapple slices to use to top the dish
Grill until golden and done and pineapple is seared hot all the way through. The ginger slivers may be eaten or can be discarded.

Banana Nut Bread

Banana Nut Bread

Traditional yummy banana bread recipe.

 6 mashed bananas
(over ripe bananas work best)
2 cups flour
1 cup sugar
1/2 cup veg. oil -- any shortening works
2 eggs
1/2 tsp. salt
1 tsp. soda
1/2 cup chopped nuts (optional)


 Pre-heat oven to 350*
Grease loaf pan

Mix all ingredients in bowl at once
Pour into loaf pan and bake approx. 1 hr. 15 min
or until knife inserted into banana bread comes out clean.
Cool for 10 min. then remove from pan.

Rosemary and Lemon Roast Chicken

Rosemary and Lemon Roast Chicken

  I always loved seeing and smelling those roast chickens in Kroger's or other grocery stores. They looked perfect and smell so good. I determined I was going to learn how
to prepare one at home that would be better than one you could get in a store!

My favorite type of roaster to use is when I can find a capon.
For those who don't know what a capon is........ Let's just say its the "steer" of the chicken world.


One large family roasting hen or capon
2 sprigs fresh rosemary
1 lemon halved
olive oil
Durkee Chicken and Rib Rub
aluminum foil
2 toothpicks
8" kitchen twine
Meat thermometer


 Preheat oven to 350*
Wash chicken outside and remove innards
wash body cavity and salt inside
Tuck 1/2 lemon inside chicken
Place a small slit in edge of breast skin and
slip 2 sprigs fresh rosemary beneath skin
Lightly coat chicken with olive oil
Place on aluminum foil on baking sheet
Truss up legs with kitchen twine if desired
Secure wings to sides with toothpicks
Rub chicken lightly with Durkee Chicken/Rib Rub
Bake breast side up in 350 * oven
for approx. 2 hrs or until
golden brown and meat thermometer
reads 180*
Remove twine and toothpicks when cooked
You may leave the rosemary beneath the breast skin
and lemon half inside or discard per your own preference.
The rosemary is fragrant and stimulates the appetite
It may be eaten with the chicken and tastes tender and good!
This recipe serves 2 -3 depending upon the size of the hen.
A capon (rooster) of 5-6 lbs serves 4
To use smaller hens of 3-4 lbs I double the recipe

Leek and Potato Soup

Leek & Potato Soup

   Warm, comforting, nutritious, filling. A great boost to the immune system. The carbs from the potatoes are easy on the tummy for cold symptoms. Leeks provide an outstanding blend of flavor, variety, and nutrients for boosting the immune system. We can all use that during the cold Winter months! 

3 lb potatos ( I used Yukon Gold this last time)
1 leek chopped
1 Tbsp olive oil
3 ribs celery sliced finely
1/2 large sweet onion chopped
1 very small spring rosemary minced finely
1 cup chicken broth
2 cups whole milk
1/2 stick butter
1 tsp. celery seed (optional)

 Peel potatos and cube them into large chunks
Rinse them and start them boiling until tender
Add onion, celery and season to taste
Add butter and chicken broth

While this is boiling:
Saute' leeks until tender in the olive oil
(Make sure you wash the leeks well before cooking)
Add sauteed leeks to boiling pot after draining excess oil.

Drain off excess potato liquid if necessary
Add milk and stir
Celery seed can be added now if desired.

Pot Roast and Taters with Kettle Gravy

Pot Roast & Taters with Kettle Gravy

    Hearty, comfort food especially good on cold Winter days, but a family favorite always. 

  3 lb. Eye of round roast
3 lbs Yukon gold potatoes
2 lbs carrots
3 ribs celery
1 vidalia sweet onion

Kettle Gravy:
1/2 stick butter (4 Tbsp)
Beef broth
1 cup flour

Place beef roast in crock pot at night with enough
water to cover completely.
Set crock pot to high.
Add salt, pepper and seasonings.

In the morning wash and peel carrots and taters
Cut taters in half
Cut carrots into coarse chunks
Peel onion and quarter
wash celery and cut into coarse sections.
Add them to the cooking beef.

Allow to cook until veggies are tender.
Roast beef should be done and cooked to a turn
after about 12 hrs.
Veggies should be tender now, but not falling apart.
Yukon Gold potatoes have a buttery taste and look good too!

Remove roast from crock pot
Slice and place into serving dish
Arrange taters, carrots and other veggies in dish

Kettle Gravy Preparation:

Using a 2 quart sauce pot
place on burner on high setting
Add 1/2 stick butter and stir til melted
Add flour a little at a time
I don't REALLY measure the flour
Just add it stirring constantly
until the grease of the butter is taken up
and there are no lumps and the mixture or roux is brown
Add salt and pepper to taste
Add 1 cup cold water to roux
Stir until smooth and then add 2 cups reserved beef broth
strained through a slotted spoon to remove any veggie pieces

Pour Kettle Gravy over Roast beef and veggies.

Thursday, August 9, 2012

Obey Works on His Tricks!

Obey Works on His Tricks!

    At our house cooking is not the ONLY thing that goes on in the kitchen!  Everyone knows that the kitchen is the heart of the home. One of the things that happens in my kitchen is training the dog to do tricks.  We're working on sit, stay, come, shake paws, speak softly, speak loud.
The key it seems to success and cooperation is B-O-L-O-G-N-A!  
I'll have to work on a routine with Obey. He can sing the Oscar Mayer Baloney song with me. :-D 

Here is a very short video clip of his progress in my kitchen.

Tater Cakes

Tater Cakes

Good ole, greasy American comfort food. I consider this Southern cooking.
This is part of my Planned Overs Repertoire. Ways to use up food a second meal and present it in a tasty fashion. Not something we eat often behind the fact of the high HIGH  grease content on they cookin' but once in awhile they are delicious!
I cook for Coxey's Army .. don't know how to make a little bit of anything.
In order to keep from being wasteful........ you have to get creative. 
Part Deux of the Big Fat Wimmens Who Cooks Thangs series.


Leftover mashed potatoes. -approx. 3 cups
Put them up the night before in the bowl they were served in,
and cover with plastic wrap. Makes for easy mixing the second time around 
when preparing  tater cakes.
1 egg
Grease or lard


Add approx. 1 cup of flour
1 egg and salt and pepper to taste to the leftover mashed potatoes.
Mush them up with clean hands.
Pat them out into potato pancakes and flour the outside.
Have you a skillet of hot grease on the stove. Add the tater cakes to the grease carefully. Turn them only once or they'll fall to pieces. Brown each side in hot oil.
They are rich, but delicious and satisfying. 

Foil Pouch Potatoes

Foil Pouch Potatoes

  I've learned to embrace my white traysh side. Work smarter not harder!
It often doesn't make things taste any better!  Why work for 2 hours making a dish it takes 10 minutes to consume!?   Our family loves au gratin potatoes, but 
the recipe I had been using took forever and made a huge mess.  This one is far superior and takes 1/4 the time!  Serves 6

potatoes about 3 cups washed and thinly sliced with peeling on
one large onion peeled, sliced thick and separated into rings
1/2 cup sour cream
1 cup shredded cheddar cheese
1/4 cup fine bread crumbs
*1/2 pack Roasted potato seasoning
2 Tbsp olive oil
Large sheet of aluminum foil
Bakers Joy cooking spray
Cookie sheet

Pre-heat oven to 400*
Fold foil into a pouch on the cookie sheet and spray lightly with Bakers's Joy.
Combine potato slices and onion rings in a large bowl.
Add 2 Tbsp olive oil and mix.
Add *Roasted Potato seasoning 1/2 pack  and mix.
Add sour cream to potato and onions and mix.
Add shredded cheddar cheese to potatos and stir.
Dump out on the foil pouch and roll up.
Bake at 400* for 20 minutes.
Open the pouch slightly and bake for another 10 minutes to brown.

* Roasted Potato Mix can be purchased at most grocery stores in the produce section. It  is with a wide assortment of things like Wiley's Collard Green Season, Yam seasoning, Corn Boil and Baked Potato Toppings, Slaw mix and the like.

If you cannot find this where you live.. you can improvise your own using
salt, pepper, celery salt, onion powder, garlic powder, and chili powder.

Or you may use Shake and Bake or some other commercially prepared mixture.

Chicken Gravy

Chicken Gravy
   Another one on my Planned Over Routine. Two leftover chicken breasts and 
three people to feed. What to do? They'll be dry and maybe tough heated up in the microwave and not enough to go around. Another comfort food that isn't eaten often due to da fact of HIGH HIGH GREASE CONTENT on dey cookin!
Good candidate fer Big Fat Wimmens Who Cooks Thangs.. my new show. 


 2 leftover fried chicken breasts--Sliced thinly across the grain and set aside
3 Tbsp Lard or crisco
Powdered chicken bouillon
Poultry seasoning
About 16 oz cold water.....?? I don't measure
Flour.. I don' t measure it
Large Iron Skillet


 Put that big ole black iron skillet on the burner and turn it on high
Drop in your lard and allow it to melt.
Start adding flour a handful at a time and stirring constantly make a smooth reaux. Remove from heat if it starts getting too brown.. Just scoot it off the burner. Keep adding flour until all the grease is taken up in a smooth, light brown reaux. Add dash salt,2 dashes pepper, 2 dashespoultry season and approx. 2 tsp. chicken bouillon powder. Easy on the salt since you can always add more later and there is some in the bouillion powder.
Continue to stir constantly and brown the reaux to a medium golden brown.
Add cold water and continue to stir until smooth consistency is reached and excess water is cooked off. You can always add a splash more water if you need to. Add sliced chicken breast to mixture and heat through. Serves up well with tater cakes! 

Wednesday, August 8, 2012

Chocolate Chip Cookies

Chocolate Chip Cookies

 I hit upon a really good chocolate chip cookie recipe about 15 years ago and I've been using it ever since.   I found it on the back of Food Lion's brand of chocolate chips.    While the recipe is great I will make one final modification I did not expect to make:  I will no longer use Food Lion's brand of chocolate chips.
I will use either Nestle Tollhouse Morsels or Ghirardelli premium chocolate chips. The cookies tasted fine, but the chocolate chips were sub-standard. Everyone knows chocolate chip cookies should have melty, gooey chips when they are hot out of the oven!  

1 16 oz bag of premium brand chocolate chips
2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp vanilla extract
2 eggs
1/2 lb butter softened
1/2 lb butter flavor crisco
1 cup sugar
1/2 cup brown sugar
Bakers Joy Spray
Pre-heat oven to 375 *
Lay out cookie sheets and lightly spray with Baker's Joy to prevent sticking. 
Sift dry ingredients together in separate bowl
Cream crisco, butter and sugars together in large bowl
Add vanilla & eggs to mixture and continue to cream together til well blended.
Add in dry ingredients a little at a time to wet mixture til all blended
Stir chocolate chips into cookie dough by hand.
Drop cookie dough by teaspoonfuls onto sprayed cookie sheets.
Bake @ 375* for 10 minutes til lightly browned and set.
Remove from oven and allow to cool for one minute before transferring to cooling rack or counter.
Once cookies are set  place in an airtight container or cookie jar to preserve freshness. Make sure you eat some right away to test them!

Hickory Dickory Dock. The mouse ran up the clock! The clock struck one and down he run. Hickory Dickory Dock! The clock cookie jar has been the cookie jar at my house since I was a little girl. Still seeing lots of use after at least 48 years!

Grandma Edna's Fried Chicken

Grandma Edna's Fried Chicken

Paprika gives this dish a pretty dash of red color to the usual golden brown.
It also adds a little mild flavor variety. 


 1 Whole Fryer or
3-4 lbs boneless skinless chicken breasts
Washed and parboiled

1 1/2 cups seasoned flour
1 cup yellow cornmeal

Large skillet

Enough vegetable oil to cover the bottom of the skillet
and coat the sides.

Allow parboiled chicken to cool enough to where you can handle it.

Mix the seasoned flour and cornmeal well.
Roll chicken in the mixture to coat

Place in skillet and fry.
Shake paprika over both sides of the frying chicken to
give it flavor and make it look nice.

Southern Sweet Tea

Southern Sweet Tea

South of the Mason-Dixon Line you don't ask if you want tea hot or cold, sweet or unsweet. The only question is lemon or no lemon?
Everyone in our family makes excellent tea. Alot of folks who didn't like it before they tried it this way are now hooked!
Do not substitute any other brand of tea for the Lipton.
Its the best!


 6 LIPTON tea bags
small sauce pan--4 cup size
3 cups cold water
2 cups sugar
Gallon pitcher

 place 3 cups water in sauce pan on burner and turn on HIGH
place 6 tea bags in the water
Bring to a good rolling boil.
Turn burner off and remove from heat.
Allow to steep for 5-10 minutes
Place sugar in bottom of gallon tea pitcher
Pour hot tea over sugar and stir well to completely dissolve
Add cold water to fill pitcher to within 2 " of the top
Stir well and chill
Serve over ice with or without lemon slices depending on personal preference

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Fresh and tangy lemon poppy seed muffins are great for Spring time!
Excellent for breakfast or Sunday Brunch.
Serves 12


* 1/3 cup milk
* 1/4 cup vegetable oil
* 2/3 cup nonfat lemon yogurt
* 1 egg
* 1 3/4 cups all-purpose flour
* 1/4 cup white sugar
* 2 tablespoons poppy seeds
* 1 tablespoon lemon zest
* 1/4 teaspoon lemon extract
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup confectioners' sugar
* 2 1/2 teaspoons lemon juice


1. Preheat oven to 400 degrees F (205 degrees C). Grease the bottoms only of 12 muffin cups.
2. Beat the milk, oil, lemon yogurt and egg together. Stir in the flour, white sugar, poppy seeds, lemon zest, lemon oil, baking powder, baking soda and salt. Mix until just combined. Divide batter evenly between muffin cups.
3. Bake at 400 degrees F (205 degrees C). For 16 to 18 minutes or until golden brown. Drizzle with glaze immediately and let cool.
4. To Make Glaze: Stir the confectioners' sugar with the lemon juice and mix until smooth and of drizzling consistency. Add drops of milk if thinning is necessary.

Tuesday, August 7, 2012

Garlic and Wine Herb Turkey Breast

Garlic & Wine Herb Turkey Breast

I always have to work the weekend before Easter. Everyone wanted me to fix Easter dinner so I had to come up with something tasty, simple that could be partly prepared ahead of time. I prepared it all but the cooking part and placed it in the refrigerator on Saturday. Roasted it today after I got up from sleeping. It was ready in time and much less trouble than basting and roasting an entire turkey. 
Serves 8

 7 lb Turkey Breast --completely thawed
Reynolds oven roasting bag
2 Tbsp. flour
3 Teaspoons minced Garlic
1/2 cup Riesling wine or other dry white wine
1/4 cup Olive Oil
several leaves of sage minced finely
2 Teaspoons Mediterranean Basil minced
Kosher salt

Preheat oven to 350 *
Shake flour to coat inside oven roasting bag-use Large size
Wash turkey breast and rub with olive oil
Shake kosher salt on turkey from underside
and a little bit on top surface of turkey breast
Place meat in roasting bag
Mix olive oil, wine,garlic, pepper, and herbs and blend throughly to make a marinade.
Pour marinade over turkey.
Seal bag with tie.
Place on a cookie sheet.
Puncture a very small vent hole in top of bag.
Roast in 350* oven for approx. 3 hrs or until golden brown outside
and meat thermometer reads 180*

Blackberry Cobbler

Blackberry Cobbler

  A delicious, super easy dessert that is always a hit. It can be varied with any fruit you care to add such as peach, cherry, apple ... whatever you have on hand or prefer. This was part of the key to a successful Easter dinner when Mom works the nightshift before Easter morning! I hadn't had nary a winka sleepz!

 1 can Comstock Blackberry fruit pie filling
1 cup flour
1 cup sugar
2 Teaspoons Baking Powder
3/4 cup milk
1/2 stick butter

 Pre-heat oven to 350*
Place 1/2 stick butter in 9x9 baking pan and put in oven as it preheats
Leave it in just until butter is melted to coat the bottom of the pan
Mix all ingredients except pie filling in a small bowl until just blended
Do not over mix or your crust will be tough
Pour batter into baking pan over melted butter
Place the fruit filling over the batter until distributed over the entire pan
Bake in 350* oven for about 30 minutes or until crust is golden brown
Test for doneness by using a toothpick to see that crust is no longer runny in the middle

Serve with Vanilla Icecream

Twice Baked Potatoes

Twice Baked Potatoes

Part of a wonderful tasting and filling Easter Dinner. I always work nightshift before Easter morning. We planned ahead so we could enjoy a home-cooked family meal for the day. Twice baked potatoes are a family favorite and can be done ahead. They are NOT what I would call quick and easy if not prepared ahead of time. I do not measure most of the ingredients for this recipe. I just throw stuff in. I have found mayonnaise works much better than sour cream and our family prefers it over sour cream for taste. NOT a low calorie, low cholesterol food. This worked wonderfully as a do-head and left me with enough filling for about 4 more taters this week. The filling can be stored covered tightly and refrigerated for 3-4 days.
Serves 8 plus
 8 large baking potatoes
Large Kettle of potatoes sliced up and boiled to mash
1 lb. brick of cheddar cheese about half of it grated into shreds
1/2 stick butter
Large cookie sheet
Preheat oven to 400*
Wash, pat dry baking potatoes and slice a skinny flat spot on each one.
Place cut side down on cookie sheet and bake for 1 hr or until done in 400* oven
Boil up your kettle of taters for mashing while the big taters bake.
Drain boiled potatoes when they are done
Mash with salt, pepper, butter, mayonnaise and add just enough milk to mash them and keep them moist. It won't take much, but I don't ever measure. Stir in cheddar cheese. Set aside.

Take baked potatoes out and allow them to cool to where they can be handled safely.
Cut the flat spot on the crust into an X
Peel the tater back to expose the inside.
Scoop out the inside making tater shells.
Stir the insides you scoop out into the mashed potato mixture you already prepared.

Use this mixture to spoon back into your tater shells to OVER FILL

You can place these covered with waxed paper on a the large cookie sheet in the refrigerator and bake the following day.


Bake in 400 degree oven for 1/2 hr. Tops should be browned lightly and
middles piping hot.

Chicken Parma Rosa

Chicken Parma Rosa 

A quick and easy meal that looks pretty and tastes delicious!
Served with a cold glass of Sweet Tea and a crisp salad it is wonderfully satisfying in Summer without being too heavy. 

Serves 4 

3 boneless skinless chicken breasts par boiled
1 packet of Shake and Bake Italian Season
1 packet of Three Cheese Tortellini
1 packet of Knorr Parma Rosa sauce mix
1 Tbsp butter
1 1/4 cup milk
Crisco Olive Oil spray

 Preheat Oven to 350 degrees
Shake chicken breasts in Italian Shake N Bake mix.
Place on cookie sheet lined with foil and sprayed with Olive Oil Spray
Bake for 20 min.
While Chicken is baking~~~
Bring 2 quarts of water to boil and add packet of tortellini
Boil for about 8 minutes or until soft and tender.
While Pasta is boiling~~~
Whisk parma rosa mix and 1 1/4 cups milk in small sauce pan.
Add 1 tbsp butter
Bring to boil stirring constantly.
Turn down heat to medium and cook for 1 minute until thick, smooth and creamy.

Take chicken from oven.
Drain pasta and mix with 2/3 of the parma rosa sauce
Plate pasta and slice chicken to put on top.
Drizzle each portion with remaining sauce.

Aunt Mary Margaret's Macaroni Salad

Aunt Mary Margaret's Macaroni Salad

   I was taught to make this by my great-aunt Mary Margaret Groah.
It is a favorite of my daughter's and I taught her to make it on Thursday.
She was not too sure about tackling that cooked egg dressing, but it isn't that hard. We messed up and used Jumbo elbow macaroni instead of regular, but it still tasted fine.
She remarked about how much sugar was in it. I said this is a Cash family recipe and "them damned Cash's puts sugar in everthang" according to Grandma Edna.
Serves enough to feed Coxey's Army. 
1 full box regular sized elbow macaroni

1 red pepper diced

1yellow pepper diced

1/4 vidalia onion finely minced

1 large tomato diced

3 stalks celery finely sliced into C's

2 eggs

1/2 cup sugar

1/4 cup vinegar--guess cause I don't measure

Mayonnaise-I don't measure

Mustard-I don't measure

1 tsp celery seed



Marzetti Slaw Dressing--I don't measure

 Bring lightly salted water to boil in large kettle

Add full box of macaroni noodles and stir to prevent sticking

Boil until tender using care not to overcook

Drain water off in colander and rinse pasta immediately in COLD running water

Allow to drain completely.

Soon as pasta can be handled use clean hands to stir and loosen noodles gently or gently shake colander.

Place in large bowl

Add diced veggies

*Mary Margaret's Cooked Egg Dressing*

In small sauce pan add 2 eggs, 1/2 cup sugar and vinegar to taste

Bring to a boil stirring constantly

Cook until thick and lemony yellow.

Add mayonnaise, mustard and marzetti dressing (optional) to taste

Add salt and pepper to taste

Stir in celery seed (optional)

Stir mixture well and chill for several hours before serving.

Reserve any extra dressing to add to salad later if needed. The pasta will soak up some of it.

Buttermilk Crown Rolls

Buttermilk Crown Rolls

Hot homebaked rolls made using buttermilk for a richer, slightly tangy flavor.
Another way to gain the health benefits of buttermilk.  For those just learning to make bread always remember this key rule :  Bread dough for rolls and loaf bread does better the more you handle it. Biscuits need to be handled as least as possible.
Serves 12


White All purpose flour 6 cups or more
3 tablespoons butter flavor crisco
11/2 tablespoons yeast
2 cups buttermilk
1/4 cup warm water
1 tablespoon sugar
1 teaspoon salt
melted butter for brushing tops later


Mix warm water, slightly warmed buttermilk and yeast
Add salt and sugar and wait a few minutes to proof the yeast.
It should start to bubble enough to know it is alive and working before you waste your time and other ingredients.

Add in shortening to warm water and milk to allow it to melt.
Add in flour a few cups at a time to make a dough that is well blended and smooth and no longer sticks to the hands.

Knead on a well floured board at least 300 times.
Place in a greased bowl in a warm place to rise.
Can take several hours esp. on a cold, damp day.
Cover bowl with plastic wrap or a damp tea towel.

When dough has doubled it should be ready. You can check this by gently pressing two fingers on the top of the dough. If your finger tip imprints stay.. it is ready.
Make out into rolls and place in a greased spring form pan.
Anything will work if you don't have one. Use a round cake pan or whatever.
Getting the crown shape takes the spring form or round pan.
Place back in warm spot to raise for 2nd time til doubled.

Bake in 425 oven for 15 minutes.
Baste with melted butter halfway through.

Turn out to cool on rack or covered dough board.

Cover in container or with plastic wrap to preserve freshness and moisture until used up.

This is a recipe I modified from the previous buttermilk crown recipe and I found this performed much better.

Lemon Cupcakes with Strawberry Icing

Lemon Cupcakes with Strawberry Icing

My daughter took me out to lunch at The Tomato Head the other day.
We never have room for dessert, but I noticed one appealing item on the menu.. Lemon Cupcakes with Strawberry Icing! What a unique combo.
I decided to try making some at home and they are scrumptious. They are moist and melt in your mouth good. The blend of sweet and tart is just right for warm weather.

 I box Duncan Hines Lemon Cake Mix
3 eggs
1/3 cup vegetable oil
3/4 cup water
3/4 cup buttermilk
Cup cake tin
1 package cupcake papers enough for 2 dozen cupcakes
Strawberries for garnish
Mint leaves-washed
Table sugar 1/4 cup

I container Duncan Hines Strawberry Mist frosting.

Preheat oven to 350*
line cupcake tin with papers
Optional --spray the pan and papers with Bakers Joy to prevent sticking

Mix all ingredients according to package directions
It calls for 1 1/3 cups water, but I make the best cupcakes using a substitution of 3/4 cup water and 3/4 cup buttermilk.
They are moister, fluffier and the lemon is tangier.
Mix for 1 minute.
Beat at medium for 2 minutes.

Pour into cupcake tins and bake for 30 minutes
Test doneness with toothpick coming out clean.

Remove from oven and allow to cool completely.
Spread with Strawberry Mist frosting

Garnish with strawberries dipped in sugar and sliced and mint leaves

They Call Me Tater Salad

They Call Me Tater Salad

I learned from my Aunt Mary Margaret to make potato salad.
I don't make it often because no one in my family eats it but me.
I made it just the other day for my parents wedding anniversary party.
I decided to write down the recipe.
My sister Valerie, said I needed to name it something current so we did!
Ron White's They Call me "Tater Salad". :^D
Serves enough to feed Coxey's Army. 


5 lb bag red skin potatoes
Cooked to tender and peeled and cubed into 2 inch chunks
1/2 large vidalia onion finely chopped
4 ribs celery washed and thinly sliced
Jar of Mayonnaise Dukes or Hellmans
Yellow Mustard
4 eggs
1 cup sugar
Cider vinegar
Celery Seed


 Prepared all veggies as above
Set aside in large bowl or container

In 2 quart no stick sauce pan place 4 raw eggs
1 cup sugar
and begin to mix with whisk stirring constantly over med. high heat
add vinegar.. to taste

Cook until you have a smooth, thick yellow dressing base.

Add mayonnaise, mustard and celery seed to taste and proper consistency.
Pour over veggies

Stir well.
Place in refrigerator to get completely cold.

Williamsburg Orange Cake

Williamsburg Orange Cake

Simple elegance from Colonial Williamsburg. Being a Virginian born and bred and a Baby Boomer with a mother like mine  I was fortunate enough to grow up to appreciate these things.  The recipe includes directions for making Williamsburg Butter Frosting to complete the cake!

Ingredients for the Cake:
* 2 3/4 cups cake flour
* 1 1/2 cups white sugar
* 1 1/2 teaspoons baking soda
* 3/4 teaspoon salt
* 1/2 cup butter, softened
* 1/4 cup shortening
* 1 1/2 cups buttermilk
* 3 eggs
* 1 cup golden raisins, chopped
* 1/2 cup chopped walnuts
* 1 tablespoon orange zest
* 1 1/2 teaspoons vanilla extract

Directions for the Cake:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan, two 9 inch round cake pans, or three 8 inch round cake pans.
2. In a large bowl, combine cake flour, sugar, baking soda and salt. Mix in butter, shortening, buttermilk, eggs, raisins, nuts, orange zest and vanilla. Beat with an electric mixer for 3 minutes on high speed. Pour batter into prepared pan.
3. Bake in preheated oven until a toothpick inserted in center of cake comes out clean. Bake 9x13 inch pan 45 to 50 minutes, or layers 30 to 35 minutes. Allow to cool, and frost with Williamsburg Butter Frosting.

Frosting Ingredients:
 * 1/2 cup butter, softened
* 12 teaspoons orange liqueur or orange juice
* 1 tablespoon orange zest
* 4 1/2 cups confectioners' sugar

Frosting Directions:
In a large bowl, blend butter with confectioners' sugar. Stir in orange liqueur and orange zest. Beat until light and fluffy. Use to frost cooled cake.

Monday, August 6, 2012

Steamed Green Beans

Steamed Green Beans

Healthy, easy and delicious. I knew this recipe was a hit when after dinner several family members sat around digging in the bowl eating green beans until none were left!
Serves 8

2 lb bag of whole blue lake greenbeans
Stick of butter
1 Tsp.Smokehouse Maple Seasoning
1/2 Tsp.Salt
1/2 Tsp. Pepper
1 Tsp. Garlic powder
4 TBSP. Brown Sugar


 Wash green beans and drain.
Steam in steamer basket or do what I did and improvise one this way:

Place a heatproof salad plate in the bottom of a large kettle.
Place a few inches of water in pot.
Add green beans.
Cover and steam for 4 minutes. Longer for a softer texture.
Toss a few times while steaming to ensure even cooking.

While beans are steaming melt butter in sauce pan. add brown sugar and stir constantly. Add rest of seasonings and stir well.

When beans are done drain in colander or steamer basket.
Add seasoning mixture to beans and toss well.
Serve hot.

Strawberry Pecan Salad

Strawberry Pecan Salad

I found the ingredients to copy the recipe at Longhorn Steak House for their Strawberry Pecan Salad. I tried it there and enjoyed it so much I wanted to learn to make it myself. It is so tasty, easy, and such a pretty salad. 
 This makes one salad.


Spring mixed salad greens
Feta Cheese
Red Onion thinly sliced
mandarin orange slices
4 large strawberries washed and thinly sliced
10 -12 red seedless grapes washed and halved
2 TBSP roasted pecan pieces
Dressing of your choice.. they serve theirs with a strawberry vinagrette, but I prefer mine with homemade buttermilk ranch.

Wash and toss greens place in salad bowl
Top with strawberries, mandarin orange slices, grape halves, and a few red onion slices to taste. Add about 1 TBSP feta cheese crumbles and 2 TBSP roasted pecans. It is a pretty filling large salad and can be a meal in itself.

Frosty Paws Dog Treats

Obey the Pup aka Barr Killer

Frosty Paws Dog Treats
   Healthy frozen treats for dogs with no preservatives and without too much sugar. Nutritious and yummy especially in hot weather. Made these today for our dog and  he loves them!
Makes at least 3 dozen treats

32 oz. plain yogurt
2 Tbsp peanut butter
2 Tbsp. honey
1 ripe mashed banana
ice cube trays
Saran wrap

Blend all ingredients together well. 
Spoon into ice trays
Cover with saran wrap
Freeze for several hours.