“It has (from top to bottom) Cuban bread with butter on the outside that is pressed, mustard, dill pickle slices, Swiss cheese, Virginia ham, and Pernil (which is roast pork that is shredded). So yummy”
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges
Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef.
Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want.
Slice meat across the grain.
Maybe I will just make Brussels Sprouts with a hamburger dish…sounds good too me,besides I forgot to buy corned beef.
This was dinner tonight~Dressing was raspberry walnut vinaigrette.
May the lilt of Irish laughter
Lighten every load,
May the mist of Irish magic
Shorten every road,
May you taste the sweetest pleasures
That fortune ere bestowed,
And may all your friends remember.
All the favors you are owed.
1 package (16 ounces) frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup or mushroom soup
1 cup Original Bisquick® mix
1/2 cup milk
Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
Bake 30 minutes or until golden brown.
I was thinking about making a cake with my mama’s caramel icing recipe,and thought this looks so much easier.Of course not the same tasty quality but still shortcuts make my day 🙂
Great for Caramel popcorn balls or topping over vanilla ice creme.
As I write I have a Bisquick Peach and Blueberry Cobbler cooking in my oven.I will drizzle the caramel sauce over it.
2 cups Bisquick
3/4 cup cream or 1/2 cup milk plus 1/4 cup melted butter or margarine
2 tablespoons. sugar
Heat oven to 400 degs. (mod. hot). Heat fruit and liquid; Blend in cornstarch mixture. Boil 1 minute.
Pour into 2 qt, baking dish. Dot with butter. Make shortcake dough from Basic recipe. Drop by spoonfuls over fruit. Bake about 20 minutes. Serve hot with
Light cream 6-8 servings
Basic Recipe For Shortcake:
2 cups Bisquick
3/4 cup cream or 1/2 cup milk plus 1/4 cup melted butter or margarine
2 tablespoons sugar
Heat oven to 450 degs. Mix ingredients with a fork to a soft dough. Beat vigorously 20 strokes.
This is my mama’s recipe for caramel Icing.I never could get mine to harden,must be doing something wrong.She also made the best chocolate fudge icing for cakes too die for.
THE PENUCHE RECIPE
Penuche (Italian: panucci) is a fudge-like candy made from brown sugar, butter, and milk,using no flavorings except for vanilla. Penuche often has a tannish color, and is lighter than regular fudge.It is formed by the caramelization of brown sugar, thus its flavor is said to be reminiscent of caramel.
Mix together very good
2 2/3 cups brown sugar packed
1/2 cup milk
1/3 cup butter
Stir real good over low heat stirring constant-then bring to rapid boil 220 degrees about 1-5 min until tests like fudge
Beat it and spread it
Chocolate Fudge Icing Recipe
1 cup butter
16 oz. semisweet chocolate, chopped
2 teaspoons vanilla
6 eggs, lightly beaten
1/4 cup whipping cream
1 tablespoon light corn syrup
1 teaspoon vanilla
3 oz. semisweet chocolate, chopped
Garnish 2 tablespoons chopped toasted hazelnuts (filberts)
1 Heat oven to 350°F. Grease 8-inch round cake pan. In medium saucepan, melt butter and 16 oz. chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined. Pour into greased pan. Place cake pan in 13×9-inch pan; add warm water until 1 inch deep.
2 Bake at 350°F. for 35 to 40 minutes or until center is set. Remove cake pan from water bath; place on wire rack. Cool 40 minutes. .
3 Carefully run knife around edge of pan; invert cake onto wire rack. Cool an additional 20 minutes.
4 Meanwhile, in small saucepan, combine whipping cream, corn syrup and 1 teaspoon vanilla. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add 3 oz. chocolate; stir until melted and smooth.
5 Place cake on serving platter. Place pieces of waxed paper under cake to catch drips. Slowly pour glaze over top and sides of cake to cover. With narrow metal spatula, smooth glaze over cake. Sprinkle hazelnuts around top edge of cake. When glaze is set, remove waxed paper. Store in refrigerator.
Hazelnuts, also called filberts, grow in clusters on trees in temperate climates. The small round nuts are covered in a thin brown bitter skin.
To remove the skin from hazelnuts, place them in a single layer on a cookie sheet and bake at 350°F. for 10 to 15 minutes, or until the skins begin to flake. Fold the hot nuts into a kitchen towel and rub them vigorously until most of the skins come off.
Add sparkle to your dessert party by garnishing this cake with a flourish of edible glitter. Present the cake on a large silver or gold platter decorated with edible glitter which can be found at baking supply stores.
I have never been one for exercise or fad diets, counting calories not for me either.
So, I just started using a smaller plate and ya know it works. Since last year at my highest weight of 220; I am down too 195. This is the same I weighed in 1998.
When I graduated from high school in 1966 I weighed 150. I think I would look like a crack addict if I weighed that now.
I was raised on Fried and Creamed. The more dough and grease the better.
I bake now, and not pies.
One time I mistakenly used flour instead of powered sugar too coat them, they were terrible.
I received a package in the mail the other day. A box of Kinklings and King syrup from my relatives in Maryland. They have a KINKLING making party every Feb-March.
The temps here have been in the low 80’s for a few days so they were nice and warm when I opened my mailbox 🙂
I immediately made coffee and settled down for a snack.
The sticky King syrup ran down my chin and I just continued indulging over the sink.
They were so good. I have a few left, they do not last long in my kitchen.
Recipe for Kinklings
My Grandmother’s Recipe
1 cup sugar
4 lbs flour (16 cups)
1 qt. milk (scalded and cooled)
4 eggs, well beaten
8 tbsp shortening or lard
2 tsp. salt
1/2 tsp. nutmeg (optional)
2 cakes yeast
Soften yeast in water and add 1 tsp. Sugar to milk, stir. Stir in yeast. Cover and let rise in warm place till doubled. Stir in eggs, butter, remaining sugar, salt, nutmeg and enough flour so mixture can no longer be stirred with a spoon. Cover and let rise till double. Punch down dough and divide in 2 portions. On a floured board roll out to 1/2″ thickness, cut with doughnut cutter (or large glass), place on trays and let rise till doubled. Fry in deep fat until brown, turn to brown other side. Drain on paper towels. Makes about 4 dozen.
When lighting a burner or oven with no pilot light, always light the match first, place it at the burner, and then turn the range knob. I did the opposite. I had a drastic buzz cut in 1980. My gas stove SINGED my beautiful long hair and my eyebrows. I went to the barber and he buzzed it. I went cross-country on a greyhound bus. My mama gave me a wig for the trip. I woke from a nap and persons were walking on it (The Wig) in the isle. Everyone in Salt Lake was like “I love your hair, who did it?” I told them the stove scenario. I said to get the curly effect perm first, than singe, than BUZZ.
The year was 1973.My daughter was so excited, she was going to her grandma’s for the weekend. They had planned on a trip to the nearby zoo. My Mama said I think while she is here we will bake some cookies. They will be a delicious treat. We can even put some into the picnic basket to take along. She told my daughter they would make the cookies from scratch and to get the ingredients out of the cupboard.
My daughter exclaimed Grandma, I found everything you asked me too but I can’t find the scratch anywhere
My dad would always bring a brown paper bag home with him from the store. He would come in and immediately sit the bag on top of the refrigerator. My sisters and I knew there was lots of different penny candies just waiting for us. There was a rule, no candy until after dinner. Of course, rules are made to be broken and I was always the one to break them. I was eight or nine at the time and to short to reach the top. Dad had went to his chair and turned the television on. I slowly and quietly moved a chair to the front of the fridge. In just moments my mouth would be filled with sweet and creamy caramels. The ones with the white crèmes in the middle.
Yummy, success as I gingerly rubbed my filled tummy
Later, after dinner he reaches up and gets the bag. To my utter shock he starts counting the pieces. He said “mama, looks like some candy is missing here”
One by one he asks each of us Did you eat any candy?
Of course I was the one, they were innocent.
He asks me straight out Did you eat any candy?
I look him straight in the eye smiling and remark Of course not daddy, they must have short changed you at the store
He sit there looking very upset and had a worried look come over his face.
Then he said Well, I hate to say this, but some of that candy, the ones with the white crème center had something in them that makes kids very sick, they could even die
I immediately fell to my knees and said Daddy, take me the hospital, I feel very sick and think I am dying.
I then INSISTED and said I am dying, I know I am
No candy for me that night and none for weeks to come.
On some cold, bitter, snow days I just hated the thought of walking out that long lane to catch the school bus. I started figuring out ways to make my mama think I was sick. She always said if you are running a fever you can spend the day at home with me. If not, you can get your little self out the door and on to school.
My first attempt with the thermometer worked. I would put it over the gas burner and watch the temperature go up.
It did this very fast so I had to be really be careful. Sure enough my mama says
My goodness, I had no idea you had such a fever, back to bed right now
I loved those days, she would bring me hot tea and cinnamon toast and ice towels to lower my self induced fever.
The last time it didn’t work. I held it over the burner too long and POP it went; those little mercury balls were rolling all over the stove.
Needless to say I went to school that day.
Another time I was trying to rob the kitty-bank on top a very high cupboard. I thought the easiest way to accomplish this feat would be to stand on the edge of the lower shelf. This was not a good idea. The entire cupboard came crashing down on top of me. Glasses were broken~ the kitty-bank, change everywhere.
Mama was so worried that it had injured my head that she kept me home from school.
Kiwis, bananas and cuties arranged as palm trees make a quick disappearing snack.
Many people are unaware of the health benefits associated with kiwi fruit. It is known to contain more Vitamin C than oranges and as much potassium as bananas. Kiwi fruit is also very high in fiber, which is an element that is known to be essential for weight loss. The water-based fruit is low in both calories and cholesterol. Kiwi, which is green on the outside and has a thick brown skin, is a great fruit choice for anyone who is conscious of what they eat.
A Banana a Day…
Instead of eating an apple each day for optimum health, the adage should state that a banana each day keeps the doctor away.
Cuties are healthy snacks for kids! California Cuties are two varieties of mandarins: Clementine Mandarins and W. Murcott Mandarins. Contrary to popular belief, Cuties are not “little oranges.” You can purchase Cuties in a 3-lb. bag or a 5-lb. box.
Calabaza, which is also called West Indian pumpkin , is round in shape and can range in size from as large as a watermelon to as small as a cantaloupe. Its skin can range in color from green to pale tan to light red-orange; its flesh is a brilliant orange.
Calabaza has a sweet flavor akin to that of butternut squash.
2 medium onions
2 medium carrots
1 can stewed tomatoes
a bit of ketchup
Vegetable Broth enhancer
Simmer potatoes,turnips,onions and carrots for about a 1/2 hour
Add Frozen green beans,succotash (Lima’s and corn),peas, broccoli, zucchini squash
Add stewed tomatoes and the bit of ketchup
Season with salt and pepper,oregano and whatever else sounds good