Wednesday, August 19, 2009
Asian Beef Rolls
1 pound flank steak, trimmed
1/4 cup low-sodium soy sauce
2 1/2 tablespoons rice wine vinegar, divided
2 tablespoons mirin (sweet rice wine)
1 teaspoon dark sesame oil
48 (1 1/2-inch-long) pieces green onion tops (about 16 onions)
48 (1 1/2-inch-long) red bell pepper strips (about 1 large pepper)
1. Cut steak diagonally across grain into 16 thin slices. Combine steak, soy sauce, 1 tablespoon vinegar, mirin, and sesame oil in a shallow dish. Marinate steak 10 minutes, turning occasionally.
2. Remove steak from marinade, reserving marinade. Place 1 steak slice on a cutting board or work surface; arrange 3 green onion pieces and 3 bell pepper strips on the end of steak slice. Roll up; set aside, seam side down. Repeat procedure with remaining steak strips, onion pieces, and bell pepper pieces.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Place beef rolls in pan, seam side down; cook 7 minutes, turning once.
4. While beef rolls cook, bring reserved marinade to a boil over medium-high heat; cook 3 minutes. Remove from heat; stir in remaining 1 1/2 tablespoons vinegar. Drizzle sauce over rolls.
Spicy ginger noodles: Combine 3 cups hot cooked linguine, 1 tablespoon canola oil, 1 1/2 teaspoons grated peeled fresh ginger, 1 teaspoon dark sesame oil, 1/2 teaspoon salt, and 1/2 teaspoon crushed red pepper
Posted by Kathy Lowe at Wednesday, August 19, 2009
Thursday, August 13, 2009
My friend Valerie made these yummy brownies for me one time when I was sick, like about 16 or 17 years ago. Well today I'm craving these brownies! Some call them German Chocolate Brownies but she calls them WOW Brownies! I have to agree with her!
4 beaten eggs
2 cups sugar
2 tsp vanilla
1 tsp salt
2/3 cup oil (or try applesauce)
3/4 cup cocoa
1 1/2 cup flour
Beat eggs, stir in remaining ingredients. Bake in greased 9x13 pan for 30-35 minutes at 325 degrees
Great chewy brownies
Coconut pecan topping
from make a mix cookbook from the 70's
In a small sauce pan or microwave bowl add 2/3 cup sugar, 2/3 cup evaporated milk,2 beaten egg yolks, 6 Tbl butter.
On stove cook over Medium heat about 5 minutes stirring constantly until mixture boils. Remove from heat and add 1/2 tsp vanilla, 1 1/3 c up coconut and either pecan or walnuts chopped. cool 10 minutes. Adapt for microwave~boil mixture 3 or 4 minutes depending on microwave. Make sure to stir every minute so egg yolks dont cook. Delicious on cooled brownies.
For an ultimate brownie add half of the brownie mix and then a layer of melted caramel, add by dollops the rest of the brownie mix and add chunks of chocolate bar. So rich and tasty!!
THANKS VALERIE! I ALWAYS THINK OF YOU WHEN I EAT THESE!
Posted by Kathy Lowe at Thursday, August 13, 2009
Saturday, August 8, 2009
Its Bear River Raspberry season so I've made Raspberry jam and now we're getting together tomorrow and I'm making this wonderful Raspberry Cheese-Cake!
This is our family favorite! Every one of our 6 children requests it for their birthday. And although its not a "cheesecake" when I ask them which cake they want me to make them they always say "Hmmmm Raspberry Cheesecake!"
Make a white cake mix. Bake and Cool.
1 Pint of "whipped cream"
1 Softened package of Cream Cheese
2 Cups Powdered Sugar
1 tsp. vanilla
Mix in sauce pan:
1 package Raspberry flavored Danish Dessert with 2 cups of water and follow the directions on the package.
When thickened add 2 cups fresh raspberries or 1 pkg of frozen raspberries.
Refrigerate until ready to serve, then cut cake into squares and serve with the raspberry topping over each slice.
I got this recipe in the 80's from LaPriel Louder. Its so yummy!
2 Cups of Raspberries
2 Cups of Water
1 Package Raspberry Koolaid
1 Package of Pectin
Bring to a boil, add 6 cups of sugar then boil 3 minutes.
Makes 4 pints.
(I double this recipe and only put in 10 cups of sugar)
Friday, August 7, 2009
OKay....I'm going through all of my old recipes. I probably didn't make this when my kids were growing up, but my mom made it all the time when I was little so I have to get this online so the original recipe she used is still around! I've noticed that since this recipe is from the 60's it is quite sweet. You could half the sugar in both the cake and the topping and it would probably still turn our really good!
Grandma Long's Oatmeal cake
•1 cup quick-cooking rolled oats
•1 1/4 cups boiling water
•1/4 cup butter, soft
•1 cup light brown sugar, firmly packed
•1 cup granulated sugar
•2 eggs, beaten
•1 teaspoon vanilla extract
•1 1/3 cups all-purpose flour
•1 teaspoon baking powder
•1/2 teaspoon salt
•1 teaspoon ground cinnamon
•Coconut Pecan Topping:
•1/2 cup evaporated milk
•1 cup light brown sugar, firmly packed
•1/4 cup granulated sugar
•1/4 cup butter
•1 cup flaked coconut
•1/2 cup chopped walnuts or pecans
Make Cake. Combine oats and boiling water, stirring to blend well. Let stand 20 minutes.
In a mixing bowl, cream butter; add sugars and beat at medium speed of electric mixer. Add eggs, vanilla, and cooled oatmeal mixture, beating until well blended.
Into a separate bowl, sift together flour, baking powder, salt, and cinnamon. Add to creamed mixture, stirring until smooth.
Pour batter into a greased and floured 9-inch baking dish. Bake at 350° for 35-40 minutes.
While cake is baking, combine topping ingredients in a medium saucepan; mix well. Bring to a boil, stirring constantly. Spread over hot cake right out of the oven. Turn broiler on; return cake to oven to broil topping for about 4 to 5 minutes.
Fry until crisp 1 lb Bacon then cut up into bits
Saute 1 cup sliced mushrooms, 1 chopped onion
Place all of this in the bottom of a frozen pie shell.
(I like Marie Calenders Deep Dish frozen pie shell)
Then top with fresh chopped broccoli. Cover over that with
1 Cup grated swiss cheese.
Blend 1 cup cream and 1/4 cup milk into 4 beaten eggs with a 1/2 tsp salt and a 1/4 tsp pepper.
Pour into pie.
Put pie plate onto cookie sheet and then into oven.
Bake 15 minutes at 425 degrees. Reduce heat to 300 degrees, and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.
Really good served with fresh fruit for any meal!
1 1/2 Cup Celery
1/2 c onion chopped
1/2 chopped bell pepper
1 can mushroom soup
1 can tomato soup
1/2 pint chicken broth
1/2 Tbsp. Chile powder
1/2 tsp tobasco
1 tsp salt.
2 chicken breast cooked and cubed or shredded
1 bag of spaghetti whole wheat or white
2 cups grated cheese
1 can sliced mushrooms
1 small can sliced water chestnuts
1 cup slivered almonds
Saute celery, onion, pepper in butter till tender. Add soup, broth, chile powder, tobasco, salt mushroom, Chestnuts and almonds.
Cook spaghetti in leftover chicken broth plus some more water added to cook completely and then drain.
Mix all ingredients together with the spaghetti and pour into a casserole dish.
Top with cheese.
Bake 30 minutes on 350 or until bubbly.
Chicken Broccoli Casserole
(From Irene Smart)
Boil 5 Chicken Breast cooked with some onion, celery and a chicken boullion for flavor. When cooked cut into cubes or shred. I cube mine.
Cook 2 cups Rice with leftover broth from boiling the chicken.
Cook 2 cups cut up broccoli - cool (you can use a bag of frozen but fresh is better)
2 cans Cream of Chicken Soup
1 Tbsp Lemon Juice
1 Cup Mayonaise
1 Cup chopped Celery
(I sometimes add 1/2 tsp curry powder to this sauce for additional flavor)
Layering in Pan:
Put all the rice in bottom of a casserole dish.
Then top that with the Chicken cubes and Broccoli.
Pour sauce over the top.
Then cover the sauce with:
1/2 cup crushed cornflakes 1/2 sliced almonds and 3Tbsp. Melted butter mixed altogether.
Bake 350 for a half hour or until bubbly.
My grandma made this for our family every year my entire childhood. I just found it sitting in my recipe box and thought I had better get it onto our blog for safe keeping. Its a pretty standard recipe! She would have turned 102 this year!
Heavy 2 qrt sauce pan
1/4 Cup of Butter
1 1/2 Cups Sugar
16 large marshmallows
2/3 Cup Sego Milk (evaporated milk)
Cook over medium heat until it boils. Keep stirring and cook 5 minutes.
Remove from stove stir in 1 tsp vanilla and a 12 oz. semi sweet bag of chocolate chips. Stir in 1 cup of nuts. Pour into a 9x9 pan and cool.
Wednesday, August 5, 2009
I LOVE LOVE LOVE Magleby's Buttermilk Pie! I've tried to find a recipe closest to what they make and I finally found it! BUTTERMILK PIE is my all time favorite dessert! This recipe below is from
AUNT RUTHIES SUGARPIE FARMHOUSE. Here is the link to their posted Southern Buttermilk Pie Recipe!
Pat-in-the-Pan Crust Ingredients:
2 1/2 cups Flour (All Purpose Unbleached)
1 teaspoon salt
1 teaspoon sugar
3 Tablespoons cold milk
2/3 cup oil (vegetable or canola–make sure it is fresh!)
Sister Lizzie’s Southern Buttermilk Pie Ingredients:
1 1/4 cups sugar
3 tablespoons flour
4 eggs, whisked
1 cup buttermilk
1 1/2 teaspoons vanilla
1 stick butter, melted and cooled (1/2 cup of butter)
1 tablespoon lemon juice (fresh squeezed)
1 tablespoon lemon zest
pinch of grated Nutmeg
Pat-in-the-Pan Crust Directions:
1.Whisk together dry ingredients in a bowl until blended
2.Add wet ingredients and stir gently until the dough forms a ball.( For a tender crust, do not over mix).
3.Put dough into pie pan and pat it thin and flat to conform to the shape of the pan.
4.Crimp the edges.
5.You are now ready for the filling.
Buttermilk Pie Directions:
1.In your mixer, combine the flour and sugar.
2.Stir in the eggs, and buttermilk .
3.Add the cooled melted butter, vanilla, lemon juice, and lemon zest.
4.Add a pinch or two of grated Nutmeg.
5.Pour into the unbaked pie shell.
6.Put the pie in the center of the oven and bake at 425 in a pre-heated oven for 15 minutes, then lower the temp to 350, and bake for 40 more minutes.
7.Cool then keep chilled.
I drizzle over each slice some Raspberry Deserta Pudding and Raspberries topped with Whipped Cream!
Posted by Kathy Lowe at Wednesday, August 05, 2009