Honey Oat Bread

I first tested this recipe the same day that I made the Bisquick bread, working on them simultaneously. I have to admit to you right now that I let my bread machine do all the work, set on "dough" cycle!

Honey Oat Bread

1 pkg. (1/4 oz.) active dry yeast
1/4 c. warm water
1/4 c. butter, softened (4 T.)
1/4 c. honey
1 c. boiling water
2 eggs
1 c. quick-cooking oats
1 t. salt
3 c. flour
1/2 c. wheat flour

1. In large mixing bowl, dissolve yeast in 1/4 cup warm water.
2. In another bowl, combine butter, honey, and boiling water. (I put the water in a 4-cup measuring cup, then added honey to raise water level to 1 1/4 cup line; then added butter and microwaved it.) Stir well and allow to cool.
3. To yeast mixture, add eggs, oats, salt, butter mixture, and 2 cups of flour; beat on medium speed for 2 minutes.
   
4. Stir in additional flour to form a soft dough.
5. Cover and let rise until doubled in size; about 1 hour.
6. Punch down and transfer to greased 2-quart casserole dish.
7. Cover with plastic wrap that's been sprayed with cooking spray, lay a dish towel over the top, and let rise again for 30 minutes.
8. Bake at 375˚ for 35 to 40 minutes, until lightly browned and sounds hollow when tapped on top.
9. Cool at least 10 minutes before removing from casserole dish.

NOTE: Casey just told me that this is the best bread I've ever made!

Very Easy Bread

I was entirely skeptical when I first read this recipe, and I thought it would come out generic, but it's actually decent bread. Mine got a little too browned, but I rather like the crispy crust on it.
Pictures to follow...

Bisquick Bread

1 packet yeast
1 1/4 c. warm water
2 T. sugar
4 c. Bisquick
1 T. butter

1. Grease a glass loaf pan with butter; set aside.
2. In large mixing bowl, dissolve yeast in warm water.
3. Add sugar and initially only 2 cups of Bisquick. Stir this vigorously for 2 minutes—it will be a very thin batter.
4. Add the other 2 cups of Bisquick and mix well to form a dough.
5. Cover and let sit for 30 minutes.
6. Stir down and continue to mix for 30 seconds.
7. Drop dough into loaf pan and allow to rise for another 30-40 minutes.
8. Bake at 375˚ for 30 to 40 minutes, or until top is nicely browned, and loaf sounds hollow when tapped.
   

NOTES: As I said in the intro, I think I baked mine too long because I had a bunch of things going on at once, and I didn't watch it closely in the oven. After letting it raise in the pan, I'd also score the top to allow for expansion, as mine fractured a little while baking.

Pom Pork Roast

I made this really awesome dinner Wednesday night. I had been thinking of a twist on the typical "Pork Chops and Apple Sauce" (now, everybody say it like Peter Brady! LOL!) and I wanted to incorporate pomegranate juice. So I bought a pork loin roast and a bottle of PomWonderful, and this is what resulted:

Pork Roast with Pomegranate Juice

1 (2 to 2.5 lb) pork loin roast, sliced into chunks
1/2 a Vidalia onion, quartered or cut into chunks
1 granny Smith apple, peeled, cored, and chopped
2 c. baby carrots
3/4 c. dried cherries (about 2 handfuls)
1 beef bouillon cube
1 chicken bouillon cube
4 c. water
10 oz. pomegranate juice (I used PomWonderful)
1/4 t. allspice

1. Brown meat in pressure cooker (lid off) in 2 tablespoons olive oil. Add onion and brown a little more for flavor.
2. Add pomegranate juice, apple, carrots, and cherries.
   
3. Add water and bouillon cubes.
4. Bring to a boil and slap lid on.
5. When it reaches full pressure, set a timer for 45 minutes.
6. Carefully move pot using oven mitts; set in empty sink and run cold water over pot (I use the sprayer) until pressure releases.
7. Move pot back to stove and remove lid. Stir a little to break up chunks of meat.
8. Serve over noodles or rice.

NOTES: The dried cherries were a last-minute decision before I put the lid on the pressure cooker. I had intended on using dried cranberries, but I had eaten the last of them while watching a hockey game a few days prior, so the cherries were actually a substitute. When cooked, the dried cherries plumped back up and added great visual interest as well as just the right flavor. The apple will completely disintegrate, as will the onion, mostly. The meat will be incredibly tender, and you will totally love this dish.

My dad's rules...

This is just for the record...my dad had an unwritten list of rules, most of which were reinforced by fits of rage where it looked like either the veins in his neck would burst, or his eyes would pop out of his head, or both, as he was yelling at us. As far as I can recall, these were the lessons that my dad taught:

1. If you had been wearing shoes, that wouldn't have happened. (basically, when you got hurt at all, it was due to lack of proper footwear)
   
2. You're smart enough, figure it out yourself. (my dad's answer to any question)
3. If you don't stop that, you're going to break a window!
   
4. You're not going anywhere until you clean up your mess!!!
5. If you leave your bike in the driveway again, I'm going to run it over! (I actually contemplated this one; wouldn't he damage his car if he ran over my bike?)
6. If you think you're getting away scott-free, you've got another thing coming!!
   
7. You just don't know when to quit, do you?!
8. That's what you get for showing off. (wanting to be good at anything was discouraged; when you eventually failed, even once, this was his reply)
   
9. If you don't take care of your stuff, you're not going to have it.
   
10. I shouldn't have to tell you twice.
11. One more peep outta you, and I'll knock you into next week!
12. If you're trying to kill each other, I'm not going to stop you. (said from behind a newspaper, as my brother and I are fighting loudly in another room)
13. You got yourself into this--now you get yourself out! No one's going to save you!!!
14. If it's not yours, DON'T TOUCH IT!!!!
15. You're wasting lunchmeat! (he said this if you opened the fridge and just pulled a slice of ham out of the package and didn't make a sandwich with it)
16. People in Hell want ice water... (whatever you asked for, this was my dad's response)
    

#9 is actually true. I don't disagree with that one.

And to this day, I follow #14 to the point of feeling like I'm trespassing when I pick up my husband's socks and put them in the wash. Logically, I know he's not going to want to wear a pair of socks that've been lying on the bedroom/bathroom/whateverroom floor, but I still wonder if I should be moving them...

#2 was, as it turns out, a great way to teach problem-solving skills, determination, and independence.

With regards to #15, it is one of life's greatest guilty pleasures! I tell my husband all the time, "Look! Look, I'm wasting lunchmeat!!!" as I eat a slice or two directly from the deli bag. Tee-hee!!!

Stuffed Chicken Foil Packets

This is actually easier than making a whole stuffed chicken...but somehow I usually end up making a whole stuffed chicken instead of this. Dee-deh-dee!

Stuffed Chicken Foil Packets

6 skinless, boneless chicken breasts halves
4 c. Pepperidge Farm herb seasoned stuffing mix
1 can (10 3/4 oz.) cream of mushroom soup
1/4 c. milk or cream
1 c. warm water
4 or 5 slices of deli ham, minced
1 lb. fresh mushrooms, sliced (or you can use 2 cans of mushrooms, drained)

1. Heat oven to 400˚.
2. Tear off six squares of heavy-duty foil. Spray each with a tad of cooking spray to prevent sticking.
3. Mix soup and milk/cream; set aside.
4. Combine stuffing mix and water; spoon onto center of each foil square, dividing as evenly as you can.
5. Top each stuffing mound with a chicken breast, then add ham and mushrooms to each. Spoon soup over top of each.
6. Lift ends of foil packet and fold over twice at top, then sides. Repeat for each packet, leaving some room for steam (i.e. do not fold up packets tightly around contents; the chicken needs to steam inside).
7. Place packets on a large baking sheet, bake for 35 to 45 minutes, depending on how large the breast is; you want to make sure it is done through. Remove packets and let them stand 5 minutes.
8. Place packet on dinner plate, then cut slit in foil to release steam before opening fully.
   

NOTES: You don't have to use mushrooms and mushroom soup if you don't want to—you can use cream of chicken soup and whatever your favorite veggies might be. Adding cheese to this recipe is messy because it ends up sticking to the foil.

Crock-pot "Lasagna"

I had found this recipe online; unfortunately, I'm not certain about where it came from, or else I'd give credit where credit is due. I've tinkered with it somewhat to accommodate personal taste, and I really like the way it turns out as listed below.

Crock-pot Lasagna

1 pkg. wide egg noodles, cooked and drained
2 lbs. ground turkey
1 small onion, diced small
3 cloves of garlic, pressed
1 jar (24 oz.) marinara sauce (I use Barilla)
10 – 15 slices Hormel turkey pepperoni, minced
2 c. mozzarella, shredded
1/3 c. Parmesan or Romano, grated

1. Brown meat and onions in a large fry pan; drain out any excess grease and add garlic.
2. Mix in sauce and pepperoni.
3. Butter bottom and sides of 6-qt. crock-pot.
4. Spoon 1/3 of the meat in a layer on the bottom, then cover with cheese, and then a layer of noodles.
5. Repeat the layers two more times—you'll end up with a layer of noodles on top.
6. Sprinkle additional Parmesan/Romano and put lid on.
7. Cook on low for 2 or 3 hours, or until sides are bubbly and cheeses are melted.
   

NOTES: It can be difficult to estimate how thick the layers will turn out, but there's really no way to screw it up, honestly. You may think you're running out of room, but as it simmers, the layers will compress and it'll be fine.
FYI—my crock-pot is a Hamilton Beach SC30 model, and I like it a lot. Casey, bless his heart, bought it for me spur-of-the-moment on a day when we were having a party and I was being irritable. Love that man! LOL!

Hearty Meat Stew

Yeah, okay, I know I said before that I'm of Apache ancestry, but this recipe is borrowed from our fellow Native Americans, the Iroquois. I had found it online somewhere about ten years ago, and have made versions of it a couple of times because I like to tinker with recipes. The allspice is a necessity, however.

Iroquois Stew

1 lb. chuck roast, cut into 1-inch pieces
1 lb. boneless skinless chicken thighs, cut into chunks
1 lb. boneless pork roast, cut into 1-inch chunks
4 T. cooking oil
1 large sweet onion, diced
2 stalks celery, cut into chunks
1 c. baby carrots
2 bouillon cubes; one beef, one chicken
1/4 t. ground allspice
2 bay leaves

1. Heat 1 T. oil n pressure cooker (no lid). Brown meats in oil (with lid off), beginning with pork as one batch; remove from pan and set aside.
2. Next, add more oil and brown beef as second batch; then, chicken as last batch. (you're only browning each meat separately to conserve space and to use the heat effectively; they will be mixed in together a few steps later.)
3. Add more oil to pan and brown onions.
4. Return meats to onions in pan, and add carrots, celery, allspice, bay leaves and bouillon.
5. Add enough water to cover meat, but do not fill pressure cooker more than 2/3 full.
6. With heat on medium, bring contents to a low boil.
7. Put lid on pressure cooker and heat to bring up pressure. Allow to cook for 35 to 45 minutes at full pressure.
8. At end of time, turn off heat and carefully move pot to sink for a quick-cool in cold water. (i.e. set it in an empty sink and run cold water over it until pressure releases.)
9. Move pot to stove and carefully remove lid. Stir the stew gently to break up the meat a little.
10. Find and pick out those bay leaves!
11. I like to serve this over mashed potatoes, or over a nice big baked potato—it makes a lovely impression on the plate. I made this discovery when I ran out of room in the pressure cooker and could not add potatoes directly to the stew.
    

NOTES: Using the pressure cooker results in the best blending of flavors, in my opinion. But, you can make it in a Dutch oven, or crock pot, if you would rather. DO NOT add garlic to this recipe—it will come out bitter.

Chocolate Cake Mix Bars

I made this for the first time last summer, although I'd had the recipe card lying around for quite a while. The kids next door always descend upon my baked goods like locusts, and generally love everything I make. Due to the ridiculous chocolate content, these were particularly well-loved.

Double Chocolate Fantasy Bars

1 pkg. chocolate cake mix
1/4 c. vegetable oil
1 egg
1 c. chopped nuts*
1 can (14 oz.) sweetened condensed milk
1 pkg. (6 oz.) chocolate chips
1 t. vanilla

1. Heat oven to 350˚.
2. In large bowl, combine cake mix, oil and egg. Beat at medium speed until crumbly. Stir in nuts.
3. Reserve 1 1/2 cups of crumbs in bowl in fridge. Press remaining crumbs into a 9 x 13" baking pan. Set aside.
4. In saucepan, combine chips, sweetened condensed milk and vanilla; stir until chips melt.
5. Pour melted mixture over pressed crumbs. Top with reserved crumbs.
6. Bake 25 to 30 minutes or until sides are bubbly.
7. Refrigerate leftovers! (or else they'll get really gooey and hard to cut)
   

* NOTE: you can use whatever type of nuts you prefer.

Dreams

I had the strangest dream last night: one of my teeth fell out!

According to a friend, this is a direct result of having braces on my teeth in my early teens...

So I did a little reading.

Apparently, it is a common dream, regardless of whether or not you had braces. Other 'dream interpretation' resources attribute this to insecurity; possibly about finance, or appearance*. Well, there's certainly a broad spectrum of potential insecurities, eh? LOL!

Anyways, in the dream, I was sleeping on the couch at someone's house (a client, I won't mention his name) while Casey was busy working on an audio track for a job that was an all-nighter rush order. As I rolled over on the couch, I had an odd stabby sensation in my mouth, and upon sitting up, I discovered that my tooth was loose. It was the eyetooth on the right side, and it was barely hanging on by a thread. Gross! So, with no other options—it obviously wasn't going to just push back in and survive—I grabbed it and yanked it out.

Feeling that blank spot along my tooth-line was bizarre, and I thought of James "Wiz" Wisniewski (Blackhawks defenseman)**.

Since Casey was busy in a session or whatever, I couldn't just barge in to tell him; I'd have to deal with it myself. Searching for a mirror (for some reason, in dreams, I can never find a bathroom!), I found one in a hallway, and flashed a grin to see how bad it was. Again, I thought about Wiz. I wondered if I'd be able to fix the issue before anyone else noticed.

I found a phone and called my regular dentist, Dr. Gordon. For whatever reason, I had dialed the wrong number, and reached him at home. My intention was to call his office and leave a message, saying I had an urgent problem, but was not in any pain. So, when he answered the phone, I was surprised. Immediately, I apologized and tried to figure out my mistake. Dr. Gordon wasn't phased—although it must have been very late at night, or very early in the morning—and he offered to meet me at his Hawthorn Woods office. (Dr. Gordon does not have an office anywhere near there!)

At this point, I had to tell Casey what was going on, but I had set the tooth down somewhere while I was either searching for a mirror or calling the dentist. So, now I'm looking all over for the damn tooth, and my car keys, because I intend to go meet Dr. Gordon.

Searching in dreams is a common theme for me. The items I'm looking for vary, often it is a person I need to save, or my cat, or I think my car has been stolen. Or a tooth. You know, that's just how it goes.

So I think I woke up before anything more happened. The cat was walking across me, and I was afraid to run my tongue around my mouth. But I did, and all of my teeth were still intact.






* **References:
http://www.defectiveyeti.com/archives/000889.html
http://www.bellaonline.com/articles/art10573.asp
http://sports.yahoo.com/nhl/players/3571

BBQ Salmon "Meatloaf"

I love salmon, even the canned stuff that many people turn up their noses at. I was first introduced to the concept of barbecued salmon at a Chicago restaurant called "Bandera." This is a low-brow take on that distinction of flavors. You'll be surprised how well it works out. Seriously.

BBQ Salmon Meatloaf

2 cans salmon, drained, cleaned and boned
2 eggs
2 handfuls All Bran Garlic Herb crackers, crushed
1/2 c. shredded cheddar
1 t. dried chopped chives
1 c. KC Masterpiece Hickory Brown Sugar BBQ sauce

1. Heat oven to 400˚.
2. Butter a loaf pan, preferably glass or ceramic.
3. In ziplock sandwich bag, crush crackers into crumbs; pour into mixing bowl.
4. Add salmon and eggs to bowl; mix well. (I use a pastry blender because it mixes out chunks and your hands won't smell nearly as much like salmon!)
5. Stir in chives and cheddar.
6. Plop into loaf pan, pat into shape, and pour BBQ sauce over top. (the 1 cup measurement is an approximation; use as much or as little as you like.)
   
7. Bake 25-30 minutes at 400˚ or until sauce is bubbly on sides.
8. Let rest 5 minutes before slicing.

Kicka$$ Brownies

Once you have made and tasted these, you will understand the naming process. No, really. They are probably the best brownies EVER. No, really! Simple, yet so incredibly tasty.

Goldie's Brownies

1/2 c. butter (1 stick)
1/2 c. cocoa
1 c. sugar
1 egg
1/2 c. flour
1/4 c. half-and-half (or whipping cream)
1 t. vanilla extract

1. Heat oven to 350˚.
2. In medium sauce pan, melt butter; stir in cocoa powder. Stir over low heat until smooth. (the luscious chocolate aroma will just about knock you out at this point, but please try to maintain consciousness, okay?)
3. Remove from heat, and stir in half-and-half. Then, blend in sugar, flour, egg, and vanilla.
4. Pour into greased 8-inch square baking pan.
5. Bake 25 minutes. DO NOT OVERBAKE!
   

NOTES: Options include mixing in nuts, or topping with mini marshmallows and chocolate chips, either of which have been well-received by all who know me. You could also choose to flavor them with almond extract, or a shot of Kaluha in place of the vanilla extract.

Ya gotta laugh...

Okay, this just amused me to no freakin' end...

http://www.myrapname.com/


From now on, you can call me:
GG Diva Booty a.k.a. Foxy Trip
Magic Triple G
Miss G Goldie Trixx
G Booty Chill
Hot Goldie

Or, if you really know me:
TT Cookies a.k.a. Lil' Cakes
Butter T

SMINTS!

Smints are back!!!! Holy cow!!!

I have been looking for these wonderful, tiny, little mints for like two years now, unsuccessfully.

We were just at the "vacation" Strack's and while standing in the check-out lane, I turned my head, and what did I see...?

SMINTS!!!!

For those of you who are not familiar with Smints, they are teeny-tiny little mints that have a lot of flavor. But it isn't an overwhelming flavor like Altoids.

Try some today!!!

Everybody's Favorite Cookies!

This is one of my never-fail cookie recipes. They are excruciatingly tasty and completely irresistible. Do not have these cookies around the house if you plan on dieting. The good news is that they never last very long!

Chocolate Chip Pan Cookies

2 1/4 c. unsifted flour
1 t. baking soda
1 t. salt
1 c. butter (2 sticks)
3/4 c. sugar
3/4 c. packed brown sugar
2 t. vanilla
2 eggs
2 1/2 c. semi-sweet chocolate chips

1. Heat oven to 375˚. Grease 9 x 13 baking pan.
   
2. In small bowl, combine flour, baking soda and salt; set aside.
3. In large mixing bowl, beat butter, sugar and brown sugar until creamy.
4. Add vanilla and eggs; beat well.
5. Gradually add in flour mixture; mix well.
6. Stir in chips by hand.
7. Spread into prepared baking pan.
8. Bake at 375˚ for 30 minutes.
   

NOTE: These are the ones I made for the Super Bowl party...gone in a few hours...

Uncle Kevin's Maple Cheesecake

Last year Uncle Kevin had brought this to our house for the Super Bowl party, and it was absolutely divine. I finally (just today, in fact) managed to get a loose interpretation of the recipe out of him. This is what he told me:

Uncle Kevin's Maple Cheesecake

crust:
1 1/2 c. finely crushed graham crackers
1/4 c. finely chopped butternuts (and/or ground almonds)
1 T. sugar
1/2 c. butter, melted

filling:
2 pkgs. (8oz.) cream cheese, softened
2 containers (8 oz.) sour cream (Kevin says he actually used only 1 container)
3 T. blueberry honey (approximately)
1/4 c. pure maple syrup (approximately)
3 T. flour
1 t. vanilla
3 eggs, slightly beaten

1. Preheat oven to 375˚.
2. For crust, in a bowl combine crushed graham crackers, nuts, and 1 tablespoon of sugar. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of a 9-inch springform pan; set aside.
3. For filling, in a large mixing bowl beat cream cheese, sour cream, honey, maple syrup, flour, and vanilla with an electric mixer until combined. Beat in eggs until smooth.
4. Pour filling into crust-lined pan. Place the pan in a shallow baking pan (like a 9x13 cake pan). On lower rack, place a round cake pan half full of water—this will keep your cheesecake moist and resistant to cracking (per Uncle Kevin).
5. Bake 45 to 50 minutes for 8-inch pan (40 to 45 minutes for 9-inch pan), or until a 2-1/2-inch area around the outside edge appears set when gently shaken. When done, edges of cake will be set but center will jiggle a bit when pan is gently shaken. Turn oven off and allow cheesecake to sit in oven for 1 hour (cheesecake will continue to set up during standing time in oven).
6. Cool in pan on a wire rack for 15 additional minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.
   

NOTE: I have not made this yet, but Kevin is pretty good with baking stuff; we are part Swedish, you know...

Creamy Pepperoni Pasta Sauce

Recently, my husband said he was hungry for a simple pasta dish, but when I looked in the fridge, I saw that there was only about half a jar of leftover sauce. I began thinking of ways to stretch out that half a jar, and this is what I came up with...

Creamy Pepperoni Pasta Sauce

1/2 jar ANY pasta sauce
6 to 10 Hormel Turkey Pepperoni slices
2 T. butter
2 T. flour
2 c. milk

1. Chop pepperoni into bits, set aside.
   
2. In a medium sauce pan, heat pasta sauce.
   
3. In a separate sauce pan, melt butter; add flour; stir in 1/2 c. milk; allow sauce to thicken.
   
4. Stir in milk a little at a time, allowing sauce to heat and thicken after each addition.
   
5. Add to medium pan with pasta sauce. Add pepperoni bits, and stir well; simmer for 10-15 minutes.
   
6. Serve over your favorite pasta.

NOTE: At the suggestion of a good friend, I tried the turkey pepperoni, and found that I liked it much better than regular pepperoni—it is has much less grease and better flavor!

Seafood Pizza

This isn't your typical "pizza" recipe, but I love the rice crust. You can change the toppings to suit your own personal taste...

Seafood Pizza

3 c. cooked rice
1/4 c. Ranch dressing
2 eggs
1 pkg. imitation crab meat
1/2 c. chopped green onions
1 small tomato, seeded and chopped
1 c. shredded mozzarella
1/2 t. Italian seasoning

1. Heat oven to 425˚.
2. Spray a 12-inch pizza pan with cooking spray.
3. Scramble eggs in a large bowl, blend in Ranch dressing, then add in rice and mix well.
4. Spread rice on pizza pan, and press to flatten.
5. Bake "crust" for 20 to 25 minutes, until top is very lightly browned.
6. Sprinkle baked crust with green onion and Italian seasoning. Layer other toppings on crust, and top with cheese.
7. Bake an additional 10 to 12 minutes, or until cheese is melted to your satisfaction.
8. Run knife along edge to loosen, then cut into wedges to serve.

NOTES: Adding fresh mushrooms to this pizza makes it soggy, unfortunately. You'd have to pre-cook and drain liquid before using them. Also, the very edges of the crust can get too done and be unpleasantly crispy if you don't watch it in the oven.

Healthy Oatmeal Cookies

While to some this may seem like a travesty, I have found and customized a recipe for oatmeal cookies that's not really bad for you. If you don't have protein shake powder on hand (I don't think anyone I know would!) it can be omitted without consequence to the recipe. Just your health! *narf!*

Healthy Oatmeal Cookies

1 c. dry oatmeal
1 scoop vanilla flavored protein shake powder
1 c. shredded coconut
1 c. dried fruit (your choice of: raisins, apricots, cranberries, cherries, or a mixture)
1/2 c. chopped nuts (I prefer whole almonds)
2 egg whites
1/2. low-sugar applesauce (a snack cup)
1 T. honey (optional)

1. Heat oven to 350˚.
2. Mix dry ingredients well. Blend in wet ingredients.
3. Drop by teaspoonful onto lightly greased cookie sheet.
4. Bake 20 minutes until edges are browned.

NOTE: Flattening cookies on sheet before baking will make them crispier. Using a mini-muffin pan will make the cookies chewy like a macaroon.

Cheesey Sausage Stew

This is really good cold-weather food. It's rich and satisfying, and makes your tummy happy. Probably not the best, health-wise; but, hey, once in a while you're allowed to splurge. Right?! My dad always loved this for dinner...I should probably make some for him...

Cheesey Sausage Stew

1 pkg. polish sausage (I use the Eckrich turkey kilbasa)
2 cans cheddar cheese soup
1 can broccoli cheese soup
3 soup cans of milk
2 or 3 medium potatoes, diced
2 carrots, sliced thin
1 stalk celery, minced
1/2 a small onion, minced

1. Sautée onion and celery in frying pan until tender.
   
2. In stock pot or Dutch oven, combine soups and milk; whisk together.
3. Add other ingredients; mix well.
4. Simmer over medium-low heat until potatoes are cooked through and soft.
5. Serve with shredded cheese and salad croutons on top.

NOTES: Options include using water in place of milk, which will make the consistency thinner. Also, you can add fresh or frozen broccoli spears to the stew in place of other veggies. It's very versatile...check your freezer!

Minnesota soup

Towards the end of his life, my grandfather had spells of forgetfulness and some confusion. It didn't change his personality, but he would sometimes use the wrong word in a sentence. As I had previously mentioned, I often took large containers of soup (and bread!) to him for lunch and dinner. One day when my mom was there, she offered to make him some lunch. When asked what he wanted, he remembered I had left minestrone soup. "I'll have some of that...Minnesota soup..."

Minnesota Soup for Grandpa

beef broth; or 3-4 beef bouillon cubes
1 small sweet onion, minced
2 stalks celery, chopped
1 lb. fresh mushrooms, sliced
1/2 a head of cabbage, shredded
2 medium baking potatoes, diced small
2 carrots, sliced
1 medium zucchini, sliced
1 can (15 oz.) diced tomatoes
1 can (15 oz.) green beans
1 can (15 oz.) kidney beans
1 can (8 oz.) spinach
1 can (8 oz.) lima beans
2 handfuls pasta (shells, orzo, or tubini)
optional: crumbled breakfast sausage

1. Prepare all veggies. In large stock pot, sautee onion and celery in butter until tender. If using breakfast sausage, add to pot and cook until browned.
2. Add beef broth or use bouillon cubes with enough water to fill pot about half way full.
   
3. Add all other ingredients, except pasta.
   
4. Allow to simmer for 30 to 40 minutes; until potatoes are done.
5. Add pasta; stir well.
   
6. Add garlic powder and marjoram to taste.
   
7. Simmer until pasta is cooked. Serve with wheat bread or some other hearty textured bread.
   

I Call It A Turco...

Replacing ground beef with ground turkey isn't as traumatic as most of you meat-and-potatoes people might think. Actually, if I don't tell people I made a dish with ground turkey, they never know. (Perhaps they're afraid to question me?!) This is one example of many where less grease and better texture will be noticeable, and beneficial to the dish as well as your health. I'd much rather have a turco than a taco!

Turcos

2 lbs. ground turkey (fresh; or, frozen and thawed)
1/2 a large yellow or Vidalia onion, chopped fine
1 T. cooking oil
1 T. chili powder
1 1/2 t. cumin
2 t. garlic salt
1 t. cilantro
1/2 t. paprika
1/2 t. corriander
1/4 t. black pepper
1 t. parsley flakes
2 t. corn starch

1. Brown meat in large skillet. You probably won't need to drain the meat after cooking, because it's mostly only water that cooked out. Remove meat from pan and set aside.
2. Add oil to pan; sautee onions until opaque. Add meat back into pan.
3. Add seasonings; mix very well.
4. Simmer 10 to 15 minutes.
5. Serve on flour or corn torillas, with lettuce, tomato and low-fat sour cream.

NOTE: This recipe is NOT related in any way, shape, or form, to Dallas goaltender Marty Turco. However, in the highly unlikely event he were ever to come to our house for dinner, this is the dish I would choose to serve!!!

Cornbread-Stuffed Meatloaf

This is an interesting recipe...I forget where I got the original concept, but I made so many changes that now I consider it my own. Try it and tell me what you think!

Cornbread-Stuffed Meatloaf

STUFFING:
1 medium onion; finely chopped
2 c. fresh cornbread crumbs
1 c. fresh mushrooms, chopped

MEATLOAF:
2 lb. ground turkey
1/2 c. dry bread crumbs (regular)
2 eggs
1 t. salt
1 t. marjoram
1/2 t. oregano

TOPPING:
1/2 c. parsley flakes
1 can tomato sauce
1 c. shredded cheese (any kind)

1. In large frying pan, sauté onion until tender. Remove from heat; stir in cornbread crumbs and mushrooms; mix well. Set aside to cool.
   
2. In large bowl, combine ground turkey, regular bread crumbs, eggs, and seasonings. Place meat mixture on greased sheet of aluminum foil and flatten into 10" square.
   
3. Heat oven to 350.
4. Spread parsley over center third of meat square to make a stripe down the middle. Gather together cornbread mixture and lightly press into a 10" log. Place over parsley-covered center of meat square.
5. Using foil, lift ends of meat together and seal meat to enclose cornbread mixture. Press loaf firmly and place, seam side down and still on foil, in shallow baking pan.
   
6. Pour tomato sauce over top. Cover top with foil. Bake 1 hour.
   
7. Uncover loaf, sprinkle cheese on top and bake 10 to 15 minutes, or until cheese is melted.

Big Game Appetizers

In looking for appetizer recipes which are relatively easy and typically received well by guests, I picked three things which may help you prepare for your party this Sunday...

Sausage-cheese balls

1 pkg. pork or turkey breakfast sausage (I use Bob Evans brand)
1 egg
2 T. dry Cream of Wheat cereal (or you can use bread crumbs, if they're more handy)
1/2 c. Parmesan
1/4 c. milk

1. Heat oven to 400˚
2. Mix all ingredients well, and form into 1-inch meatballs.
3. Place on baking sheet—not touching—and bake for 20 to 25 minutes until golden brown.

Another option is to make these in a mini muffin pan, which works just as well, and it is somewhat easier to portion the meatballs equally.


Easy Crab Rangoon

1 can (6 oz.) crab meat
4 oz. cream cheese
3 T. sour cream
dash of onion powder
dash of salt
12 wonton wrappers

1. Heat oven to 350˚.
2. DO NOT spray or otherwise grease pan—wontons will become soggy if you do!
3. Mix crab, cream cheese, sour cream, and seasonings.
4. Carefully place a wonton wrapper in min muffin pan well; fill with 1 teaspoon of crab mixture. Fold up ends to cover filling. Repeat to fill muffin pan.
5. Bake 18 to 20 minutes. Watch for edges of wonton wrappers to become slightly browned.
6. Serve warm with sweet & sour sauce or soy sauce.
   

Bacon Cheddar Spread

1 (8 oz.) pkg. cream cheese, softened
2 T. milk
1 c. finely shredded sharp cheddar*
4 slices bacon, cooked crisp and crumbled
2 T. sun-dried tomatoes in oil, well-drained and chopped
1 green onion, thinly sliced
1/4 t. hot pepper sauce or more to taste
assorted bagel crisps or pita chips

1. Combine cream cheese and milk in a medium bowl; mix well.
2. Stir in cheddar, bacon, sun-dried tomatoes, green onion and hot pepper sauce; mix well.
3. Transfer to serving dish. Serve with bagel crisps or pita chips.
   

*Smoked or plain gouda, Swiss, or muenster may be substituted for cheddar, if desired.

Recipe request — chili

People ask me for this recipe often; although, to me it is just very basic. I'm not a fan of food that sets your mouth on fire, so I put a generous hunk of brown sugar in my chili, and I think that may be what people enjoy most about it. You can adjust the seasoning to suit your taste, but please don't leave the brown sugar out! LOL!

Goldie's Chili

2 lbs. ground turkey
–OR- 4 chicken breasts, chopped into 1/4" chunks
1 very large sweet onion, chopped
4 cloves garlic, minced (I use a garlic press)
1 can (28 oz.) diced tomatoes
1 can (6 oz.) tomato paste
2 cans (15 oz.) navy or great northern beans*
1 c. carrots, shredded
2 beef bouillon cubes
1 T. chili powder
2 t. cumin
1 t. paprika
1 t. marjoram
1/2 t. oregano
dash of celery salt, to taste
dash of black pepper, to taste
3 T. brown sugar

1. Brown meat in large frying pan, using a splash of olive oil. Remove from pan.
2. Sautee onions in same pan; cook until opaque and beginning to brown.
3. Into large stock pot or Dutch oven, add meat and onions, plus all other ingredients; mix very well. Add water, a little at a time, if consistency is too thick. (I like a thicker chili, myself)
4. Simmer over medium heat, tasting and adjusting seasonings as you prefer, until carrots are soft and tender.
5. Serve with Tabasco on the side, for those who want a hotter chili.
   

* a mix of different beans can change the recipe visually, without really tampering with the flavor—sometimes I use a can of black beans with a can of black-eyed peas. Or you could go with traditional red kidney beans and add a can of butter beans for a different texture.

BOOK REVIEW: "The Art of Racing in the Rain"

"The Art of Racing in the Rain" by Garth Stein

When reading this, you can actually believe that the story is told from the point of view of a dog. It really does capture your imagination, and your heart, too.

Enzo, the main character, is a dog of lab and terrier mix, who aspires to be good enough in this life to return as a human in his next life. Funny to think of a dog philosophizing like that, but the way it is written, you get totally wrapped up in the character of Enzo the dog. He lives with a family that goes through a lot of turmoil, and he perseveres along with them. You end up loving this dog!

The title comes from another main character, Denny, who has hopes of becoming the next great Formula One driver. He and Enzo watch video tapes together, and the dog commits a great amount of detail to memory, and explains why these things are important as he narrates the story.

Really amazing book, and a bit of a tear-jerker, I admit. Definitely recommend.
(Parental discretion advised, due to some bad language, however.)


Barnes & Noble
Amazon
Crafter's Choice

A Summer Favorite!

Right now, it is the dead of winter; but, I'm thinking summery thoughts as I look through some of my favorite recipes. One thing my husband and I both love is this great summer salad--you can either put it on bread, in a pita pocket, or just eat it out of a bowl. Auntie D can leave the raisins out... *wink*

Chicken Waldorf Salad

1 can white chicken meat
1/3 c. mayo
1/3 c. sour cream
1 T. lemon juice
1 T. honey
1 RED apple, cored and cut into wedges, then diced
1 GREEN apple, cored and cut into wedges, then diced
1 stalk celery, diced
1 c. RED grapes, sliced (or diced)
1 c. GREEN grapes, sliced (or diced)
1/3 c. raisins
1/2 c. walnuts, chopped

1. In medium bowl, blend: mayo, sour cream, lemon juice, honey.
2. Stir in other ingredients.
3. Eat.

NOTES: It really is necessary to use both red and green apples, and both red and green grapes. I have tried this recipe in various mixtures, but this complete one is your best option, honestly. Otherwise, it seems unbalanced to me.
I have also tried it with chopped pecans instead of walnuts, and either way, we liked it just as well.

Easy Peanut Butter Cookies

If you enjoy great cookie satisfaction with as little effort as possible, then THIS is the cookie recipe for YOU! I forget where this originally came from, but it's a holiday staple for me now, because it's so flippin' easy, and everyone loves it.

Peanut Butter Shortbread

1 can cream cheese frosting; divided
1 1/2 c. peanut butter
1/4 c. flour
1 egg
optional: 1 c. chopped peanuts

1. Heat oven to 325.
2. Grease and flour 15x10 jellyroll pan. (i.e. the thing you call your "large" cookie sheet)
   
3. In a large bowl, combine 1 cup of frosting with other ingredients.
4. Press into pan.
5. Bake 15 to 20 minutes.
6. Spread remaining frosting on warm cookies. Allow to cool, then cut into bars.

NOTE: At times, I have forgone the frosting on top--WHAT?!--and dipped the cut bars into melted chocolate chips. After all, you really can't go wrong with anything dipped in chocolate, right?

Coffee...

For those of you who know me well, you could probably say that you've rarely seen me without a cup of coffee in my hand. Not for long, anyhow. My one vice, I suppose.

I'm always open to trying new brands and roasts of coffee, and although I don't consider myself a true aficionado, I know what I like. Here is a list of some of my favorite coffees, in no particular order:

• Lavaza
• Intenso
• Dolce
• Qualita Oro
• Caribou
  
• Fireside
• Caribou Blend
• Sumatra
• Mahogany
• Obsidian
• Cafe Kimbo Espresso Napoletano
• Brewed Awakenings Kenya
  
• Gevalia
  
• Cafe Sperl
• Royal Vinter (seasonal)
• Stockholm Roast
• Costa Rica Peaberry
• Traditional Roast
• Eight O'Clock Coffee
  
• Costco's Sumatra (no, really, it's good!)
• Coffee Beanery Breakfast Blend
  
• Newman's Own Organics Special Blend Extra Bold
  
• Green Mountain Coffee
  
• Dark Magic Extra Bold
• Nantucket Blend
• French Roast
• Tully's Kona
  
• Illy Espresso
  
• Löfbergslila Mellanrost
• Emeril's Coffee Big Easy Blend
  
  

Gripe Of The Day

YOU!

STOP IT!

Stop sending me these damn bad luck emails!

"If you don't forward this to ten people, then you'll have bad luck, blah, blah, blah..."


What the %$#@ is that all about? Here was my last (humorous) reply to a friend who sent me a bad luck email today:

"Thanks for wishing bad luck on me. Appreciate that. Why the BLEEP do people send this kind of BLEEP out to begin with?! What the BLEEP is wrong with you people?!?!?!?!?!?!

GRRRRRRRRR...... BLEEPBLEEPBLEEPBLEEPITY-BLEEP....

Oh, by the way, if you don't forward this to 8,561,992 people in the next nanosecond, your BLEEPs will fall off and seven people you work with will all lose at least one limb and a portion of genitalia in a horrific workplace accident which will end with an explosion of raw sewage covering a 2-square-mile area, fire, and widespread hysteria. And you'll run out of COFFEE!!!!!!!!!!!!!!!! And toilet paper!!!!!!!!!!!!!!!!!!!!!!!

Have A Wonderful Day!!"



Okay. I'm done now. *takes a bow*


P.S.
You may use the "comment" section of this post to reference any of the new features I've recently put on the site. *smirk*

I love veggies...

This recipe was originally given to me by a high school boyfriend's step-mom. She also made the most amazing cheesecake...I never got that recipe from Gail, however... But, I love vegetables and this is one great use for fresh garden zucchini.

Zucchini Casserole

2 lbs. zucchini, diced into cubes
1/2 a small onion, minced
1 c. carrots, grated
1 can cream of chicken soup
1/2 stick butter, melted
1 box Stove Top Stuffing
1 c. sour cream

1. Heat oven to 350.
2. Butter the bottom of a 9x13 baking dish. (or other large casserole dish)
3. In a large bowl, microwave zucchini, carrots and onion for 5 minutes on high to pre-cook them.
4. Mix sour cream and soup into vegetables. Set aside.
   
5. In separate bowl, melt butter in microwave; stir in stuffing crumbs.
6. Spread HALF of the stuffing crumbs in an even layer on bottom of baking dish.
7. Layer all of the vegetable mixture on crumbs.
8. Top with remaining stuffing crumbs.
9. Bake 25 to 30 minutes until sides are bubbly.

NOTE: Options include using a different flavor of soup; adding more veggies (I love fresh mushrooms!); topping with shredded cheese. I suppose if you were to add some type of meat to this, it could be served as a main course.

No more Hamburger Helper! *barf*

This topic could probably be filed under the heading of "child abuse"...frightening childhood memories of being forced to eat Hamburger Helper. My mom subscribed to the "tough love" method of cooking, whereby she would begin a dinner, only to walk away and get comfortable on the couch; letting dinner fend for itself. Can't tell you how many times I heard from behind a newspaper, "something's burning...I hope it's not your dinner...!" Which was mom-code for, "hey, somebody should go stir that pot/pan." Passive-aggressive anger expressed via Hamburger Helper. Still makes me cringe. Here, try this, it's much better than that pre-packaged, high-sodium, nightmare-inducing garbage....

Beef 'N' Barley Dinner

2 lbs. ground beef/turkey
1/2 c. chopped celery (1 stalk)
1 small onion, minced
2 c. water
1 can (16oz.) tomatoes
1 can (6 oz.) tomato paste
1 T. sugar (I use brown sugar...mmmm...)
3/4 c. pearled barley

1. In large skillet, brown the meat. Drain grease. (if you're using ground turkey, there won't be any grease!!!)
   
2. Add onion and garlic; sautee until onion becomes opaque.
   
3. Add remaining ingredients.
4. Bring to a boil; reduce heat and cover.
5. Simmer for 50 to 60 minutes, until barley is tender, stirring occasionally.
   

Easy Side Dish

This is an old recipe, recalled from my childhood, and something I always enjoyed. It used to be promoted, I think, by both Campbell's Soup and Minute Rice, on the back of the labels--that kind of thing. You can make it with your choice of soup, so it can really be any flavor of rice that you want.

Souped-Up Minute Rice

1 can cream of mushroom soup
1 soup can of milk
1 soup can + 1 handful of Minute Rice

Mix all ingredients in a 2 quart casserole dish, and microwave for 4 minutes. Stir well. Cook another minute, testing rice to make sure it is done.

You can substitute whatever soup you like, such as: cheddar cheese, cream of chicken, cream of shrimp, beef consume, etc. Any additions, such as a can of mushrooms or other veggies, should be added at the 4-minute mark.

Irish Soda Bread

Many years ago, my grandma enjoyed shopping at the bakery in the basement level of Marshall Field's. There was always a sale table where day-old breads, cakes and pasteries were displayed, and Grandma loved their Irish soda bread. It had a cake-like texture, and definitely a considerable amount of sugar. I've tried many times to recreate it. This is as close as I got:

Irish Soda Bread by Goldie

4 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 pint (2 cups) sour cream
1 cup golden raisins

1. Preheat oven to 325 degrees.
   
2. Grease two 8x4 inch loaf pans.
3. Mix the flour, sugar, baking soda, baking powder and salt.
   
4. Add the eggs, sour cream and raisins and mix until just combined.
   
5. Distribute batter evenly between the two pans.
6. Bake loaves at 325˚ for 1 hour.
   

NOTE: You could also bake these in two round casserole dishes, for more traditional-shaped loaves.

Missing old friends

Tony is a good friend of ours who moved back to New Jersey, where most of his family lives. He comes to visit occasionally and either stays with us or other friends in Chicago. I have a lot of very funny friends, but, man, I gotta tell you, other than my husband, Tony is the funniest guy I know (sorry, JST!). Not just funny, but also a very good cook. Miss you terribly, Bean Curd...this one's for you...

Tony's Goat Cheese Dip

2 4-oz packages of goat cheese
salt (to taste)
1 garlic clove
1/2 cup of chopped pistachios
1/2 stick of butter
optional: fresh cut chives, minced

1. Let the cheese and butter soften at room temp. Whip together with a fork, blending well.
2. Take a fairly large garlic clove and chop into little pieces. add a teaspoon of salt to the garlic, and with the back of spoon smush together until it makes a paste.
   
3. Add the garlic-salt paste to the cheese-butter mix and whip that together.
4. Add the pistachios and chopped up chives (the chives are really optional).
5. Heat at 10-second intervals in the microwave, stirring frequently, until the texture "loosens up" but is not too hot.
   
6. Serve with melba rounds, pita chips, or crackers.
7. Prepare to find it irresistible and gain ten pounds.

[NOTE: I sometimes stretch this recipe out by adding a block of cream cheese, which also tames down the flavor of the goat cheese, because it can be overwhelming if you've never tried it before.]

True Devotion - A Fan's Story

I had actually written this story a few years ago...okay, maybe it was ten years ago...and it still tells well. My husband and I are huge Chicago Blackhawks fans. Huge. Rabid. As in, you probably wouldn't want to sit in front of me at a game, unless you like your ears bleeding from someone screaming behind you. But, anyway, this story is completely true....

It was a dark and stormy night…. (ha, ha!)

Actually, it had been snowing for a good part of the day and into the evening. Not a heavy snow; just a lot of big, fluffy snowflakes falling continuously.

My husband was working late and I was home from work—I forget why—doing things around the house and running a few errands.

At about 6pm, he called to tell me that he would be home around 8pm, and asked me to set up the TiVo to record the game that night. I can't recall whether the game was in Buffalo or Boston, but I quickly realized it was going to be on an hour earlier that I had originally anticipated, so I thanked him for the reminder and went downstairs to turn on the tv.

Pixelation. Then, that little blue bar at the bottom of the screen: No satellite signal

NO! How could this happen? It wasn't snowing all that hard, and it was a light, fluffy snow. Not the kind of snow that sticks to your satellite dish and disrupts your feed!

I went outside to evaluate the situation. Our house had what is called a "hip roof"; meaning it's high and pointy. Only the edge of the dish was visible from where I stood in the back yard. Still, I picked up a handful of snow, crushed it together, and threw the snowball at the dish in hopes of clearing the layer of snow off.

I missed. Completely.

So I stepped back about five feet, gathered more snow and threw another one. I couldn't tell where that one landed. Another five feet back and the branches of a huge tree were in the path of the next hopeful snowball.

Back inside to check the picture. Nothing. Damn it. Back outside.

'How in the world am I going to….?' I pondered as I stood on the back step; then I spotted the garden hose, still on its reel, not put away for the winter. Ah, good—that'll work!

Silently thanking my lazy husband, I turned on the faucet. Water sprayed me in the face. I shut off the faucet and looked at the sprayer nozzle. Cracked. The metal had split when the water inside the nozzle froze and expanded.

Silently cursing my lazy husband, I went to the garage to look for the other sprayer nozzle. Gone. Nowhere to be found. Ran in the house and checked the utility room. Nothing. Black electrical tape sitting on a shelf caught my eye. Good deal.

Now noticing the cold outside, I unscrewed the nozzle and took it into the basement to apply the electrical tape. Back outside.

With cold hands, I happily unwound the hose and dragged it over to the other side of the house where the dish sits atop the high roof. Piece of cake.

I ran to the driveway and turned on the water again, then ran back around to pick up the hose. As far as I could estimate, I was aiming the water at the dish, but it was hard to tell, and I was getting cold real fast. So I went back to the faucet and shut it off, then went downstairs to check the tv.

Nothing. No picture. Damn it!

Back outside. Turned the water on. Ran back to the hose at the side of the house.

'If only I could see a little better…' I mumbled to myself. Water was beginning to get past the tape—the sprayer was dripping. An idea hit me: the ladder!

From the garage, I managed to drag our long aluminum extension ladder through the snow and over to the side of the house. The sprayer handle was dripping more and more—black electrical tape was never intended to be water-proof—so I tried to hurry up and get the ladder against the side of the house.

I went about four rungs up, dragging the heavy hose, which was dripping and becoming clumped with snow from the ground. Saying a prayer, "please let this work, please let this work," I held the hose up and pressed the sprayer handle with my half-frozen hand. The jet of water wasn't going far enough, so I went up two more rungs on the ladder and sprayed again.

Dropping the hose and my wet glove to the ground, I muttered, "Well, that ought to do it," and climbed down, with a feeling of accomplishment. Back inside.

Nothing. No picture. Damn it!!!

Back outside. Another pair of gloves. Up the ladder, higher this time, aim for the dish. Sprayer nozzle speckling my glasses so that I can't see. Water dripping down my arm, soaking my jacket. One more rung. Leaning, leaning…

I can't see. I'm cold. I'm getting soaked. I REALLY want to see this game now, and I'm not going to give up until I do! Back inside.

Not a thing. No Hawks. Damn it!!!

Back outside. Wet glasses off—can't see. Take off wet jacket and wrap it around the hand that's holding the now badly-leaking sprayer nozzle. Loudly curse the pathetic electrical tape that isn't holding. Back up ladder, up to edge of roof this time. Anger makes me bold. Aim hose, hold on to gutter, lean farther, spray water….

And then I heard it: thunder.

Only twice before in my life have I heard thunder and seen lightning in a snow storm.

Thunder, hmmm. So here I am on a high extension ladder, holding onto a metal gutter, spraying water into the air…

"Aw, man, this ain't right…." I say aloud as I continue spraying water over the roof, as well as drenching myself with the broken, taped nozzle. "That's GOT to do it…." Back inside.

The first period is just ending. I have tv again. I got my Hawks.

"#@$%, yeah!!!" I yelled to no one in particular.


NOTE: As far as I can recall, the Hawks won this game.

Irish Stew

Grandpa Dorton was Irish-Apache, and the Irish in him was a big fan of soups and stews. I used to cook a lot of soup for grandma and grandpa later in their lives, and I usually made or bought bread to accompany the soup, because after all, what good is soup without bread to sop up the broth? Irish stew is meant to be served with a hearty wheat bread, oat muffins, or a nice baguette.

Irish Stew

2 lbs. stew meat, cubed generously (This may be a chuck roast, or meat purchased under the somewhat ambiguous title "stew meat.")
1 very large onion—diced into big chunks
8 to 10 small new red potatoes; peeled & cut into chunks
2 or 3 medium carrots; peeled and cut into large chunks
2 stalks of celery, each cut into 3 pieces
6 cups of water

SEASONINGS:
4 beef bouillon cubes
4 garlic cloves, pressed (or 2 tsp. crushed garlic from a jar)
2 tsp. marjoram
2 Tblsp. parsley flakes
1 squirt of ketchup (no, seriously)

DESTRUCTIONS:

1. Ahead of time, you may want to put meat tenderizer on the beef, but you don't have to—the longer you let the stew simmer, the more tender the meat will get.
2. Brown meat in large pot or Dutch oven with a dab of olive oil. To sear meat, put pot on stove and allow to heat well (toss a small piece of meat in and listen for the "SSSSS!"—then, it's hot).
3. Chop onion into large chunks and add to meat. Mix around to distribute for even cooking. (most of the onion will disintegrate as it cooks, anyways)
4. Add garlic, marjoram, and parsley flakes; stir well. Let cook a while to blend the flavor of the seasonings.
5. Meanwhile, start peeling your potatoes. Cut them into cubes as large or small as you like. Add to meat in pot. Stir.
6. Cut your celery into chunks; usually about 3" long or so. Add to pot as well. Give it another stir.
7. Peel your carrots and chop them into chunks as large or small as you prefer. Give the pot another big stir.
8. Now you can add your bouillon cubes and water. The water should be enough to cover all of the meat and vegetables; if not, add more water 1/2 cup at a time.
9. Add the 'squirt' of catsup/ketchup. How much? Not so much that the stew turns red. Probably about 2 tablespoons.
10. Bring ingredients to a good boil—uncovered. Leave at a medium boil for 30 minutes, stirring often to prevent burning on the bottom (it helps if you have a non-stick pot).
    
11. Taste it! If it needs anything like salt, this would be the time to add it!
12. Turn heat way down and place lid on at a slight angle, so that it's not sealed. Let simmer for at least an hour. Keep an eye on it and stir occasionally.

Creamy Shell Soup

I first made this a few weeks ago...okay, it might have been November, I can't remember...and my husband absolutely loved it. It's easy enough to make, even if you do let the pasta get over-cooked.

3 or 4 boneless, skinless chicken breasts
1/2 small onion, diced
1 can navy beans
1 (large) can mushrooms, drained (I had actually used fresh ones, because I had some)
6 c. water
3 chicken bouillon cubes
1 bay leaf
spices: poultry seasoning, chives, coriander, parsley flakes, salt, & pepper.
2 c. uncooked pasta shells (small or medium; either is fine)

Roux: 4 T. butter w/ 4 T. flour & +/- 4 c. milk

1. Dice chicken into 1/2 – 1/4 inch cubes; mince onion; put into stock pot with 6 cups of water. Add seasonings and bouillon cubes.
   
2. Bring to a boil, and add mushrooms and navy beans.
   
3. Once boiling again, add pasta & begin making roux by melting butter in small sauce pan.
   
4. Stir four into melted butter, and cook, adding milk slowly.
   
5. Bring to a boil and watch for it to thicken to a nice rich consistency, then add to stock pot. Stir well to blend.