Au Gratin Potatoes

Ingredients:
6 large potatoes (“Gold Potatoes” work especially well with this recipe)
1 large onion
2 cups milk
1 1/2 cups coarsely grated cheese (medium cheddar, jack, etc)
3 Tblsp butter
Salt & Pepper
Parsley

Directions:
Peel and slice potatoes 1/8″ thick. Soak in very salty ice water (or in fridge) until ready to use.
Drain potatoes and dry thoroughly with lint-free paper towel. Preheat oven 375*.
Slice onions 1/8″ thick
Use half of the butter to grease a 9×13 baking dish.
Layer potatoes, onions and 3/4 of the cheese, salt, pepper and parsley, with the last layer potatoes. Top with remaining butter and pour milk over all.
Cover with foil and bake 45 minutes.
Remove foil, check potatoes with fork to see they are nearly done. Top with remaining 1/4 of the cheese, return to oven, uncovered and finish cooking until potatoes are completely done and cheese is bubbly, about 15 minutes.
Let set for approximately 10 minutes before serving.

NOTE: If you want to omit the cheese, feel free to do so! Viola! Scalloped Potatoes!”
Also, adding cooked and drained ground beef is an inexpensive yet delicious way to make this simple dish a meal!

There is ham in these potatoes. Add Southern Green Beans and it’s Dinner Time!

Fideo

Ingredients:
8 oz ground chuck
½ onion
½ green bell pepper
2 8oz cans tomato sauce
1 16oz can diced tomatoes
2 tbsp olive oil
1 package Fideo pasta

1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp salt
1 tsp black pepper
1 tsp chili powder
1 beef bouillon cube, dissolved in ½ cup hot water

Directions:
Chop onion and bell pepper, add to oil in hot pan (cast iron is my favorite), stir to coat.
Sauté onion and bell pepper til near done Drain, set aside.
Fry ground chuck til no pink remains. Drain, set aside.
Add fideo pasta with a little oil to hot pan, stir, wait, stir, wait, stir, wait til most pieces are golden brown. Drain, set aside.
Dissolve bouillon in hot water. Add spices and stir into pan.
Add tomato sauce, stir, add tomatoes, stir.
Add fideo pasta, onion, bell pepper, garlic and beef, stir.
Simmer until pasta is done to your liking, stirring occasionally.

Corn with a little bell pepper and onion make a great side dish or a green salad pairs nicely!

OTR: Healthy’s Biggest Enemy

Fixin to go cross country with my spouse for the second time. The first time? I was not prepared. GET A PORTA-FRIDGE!! Stockpile FRESH A-N-Y-T-H-I-N-G! This is not a drill. This is all out WAR!
Everything at every stop was chock full of CARBS. Every single one on the bad list? They are there!
I thought Ozarka water was takin on Goldenschlager’s approach there for a sec.
This time boys and girls?
Not for THIS co-pilot.
There will be pre-purchased nutrition. There will be stock-piled health!
Gonna be tough.

*Update-It’s been just over a year and I found nearly zero healthy items while on the road. At least pack a nice cooler, you will be glad you did!

Beef Rib Rub for BBQ

1 T cumin
1 T paprika
1 T garlic powder
1 T onion powder
1 T chili powder
1 T brown sugar
2 T salt
1 t cayenne pepper
1 t black pepper
1 t white pepper

Provided by Todd Humes, who acquired it from food.com

Poaching Eggs

In a pot or deep skillet, combine about 1 quart water, 1 tablespoon white vinegar and 1 1/2 teaspoons salt. You can poach one to four eggs at a time in this liquid; work in batches for more. Eggs can be at room temperature or refrigerator-cold; cold eggs will require a slightly longer cooking time.

Bring water to a bare simmer (the French call it a “smile”), with bubbles forming on the bottom of the pan and only slight activity on the top. The water will be under 190 degrees; you should be able to quickly dip your fingertip in and out without pain.

If you are a confident cook, crack each egg on the side of the pan and let the contents slide very gently into the water. If you need to worry about broken yolks or bits of shell, break each egg into a separate ramekin before you begin to cook. Hold the ramekin just above the water and turn it over quickly but gently, to keep the whites and yolks close together.

Let cook until just firm, 4 to 5 minutes. The yolks will be soft and plump and the whites will be set but not tough. Use a slotted spoon to lift eggs out one at a time. Let drain on a clean kitchen towel or paper towels. Use the edge of the spoon or a small knife to trim off any ragged edges.

 

These instructions came from:
http://cooking.nytimes.com/guides/18-how-to-make-eggs?nlid=76076372

Gotta love NYTimes!!

Onion Soup Mix

Ingredients:
1/4 cup dried onion flakes
2 cubes beef bullion, crushed, or 2 tblsp bullion granules
1/4 tsp onion powder
1/4 tsp parsley flakes
1/8 tsp celery seed
1/8 tsp paprika
1/8 tsp black pepper

Directions:
Mix all in a bowl. Use in place of one package of “store-bought” onion soup mix.

Porcupines

Ingredients:
1- 1 1/2 pounds ground chuck
1 egg
1/2 cup water
1 package “onion soup mix
1/2 cup brown, minute, uncooked rice

Directions:
Mix all. Shape into balls. Chill until ready to fry, about 20 minutes.
Brown on all sides, drain and set aside (with a lid to keep warm).
Place porcupines in casserole dish an if desired, cover with brown gravy.
Heat at 350* for 10 minutes or until gravy is bubbly.

Banana Nut Bread

Ingredients:
1/3 cup butter
1/2 cup sugar
2 eggs
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed, ripe banana (over-ripe is perfect)
1/2 cup chopped walnuts and or raisins, etc

Directions:
coming soon…
Peanut Butter Fudge

Ingredients:
2 cups sugar
12 cup milk (regular condensed milk makes for a richer, creamier fudge)
1 teaspoon vanilla extract
34 cup creamy peanut butter

Directions:
In a saucepan, slowly bring the milk and sugar to a boil over medium low heat.
Boil for exactly 2 and a half minutes, stirring constantly. Using a candy thermometer, to 280*. Using a glass of cold water, to “soft ball” stage.
Remove from heat, stir in peanut butter and vanilla.
Mix until smooth.
Pour into buttered 8″ x 8″ pan, let cool before cutting.

This is my Grandma Fuller’s recipe and I cannot hear “Peanut Butter Fudge” without thinking of her and this delicious, decadent treat!

Lemon Pudding

Ingredients:
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
3 large egg yolks, lightly beaten
2 tablespoons finely grated lemon zest
Pinch salt
1/2 cup fresh lemon juice
2 tablespoons unsalted butter, at room temperature

Directions:
Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.

Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.

Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

Discovered years and years ago on a box of cornstarch, but now can’t find it online… however, I did locate this one, so Thanks, Food Network!

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