Tuesday, August 30, 2011

Fifty-Nifty Recipes...Alaska

Most of the salmon, crab, halibut, and herring that we get to enjoy comes from Alaska.  Did you know that during the Klondike Gold Rush the staple most traded for gold was not fish?  It was potatoes!  And, no, the Eskimo Pie did not originate in Alaska....It originated in Iowa.

Caribou Stew
  • 1 1/2 pounds caribou, cut into cubes (or any game meat)
  • water to cover
  • 2 cups cubed potatoes
  • 1 (14.5 ounce) can stewed tomatoes
  • 3 large cloves garlic, chopped
  • 2 carrots, scrubbed and chopped
  • 1/2 onion, diced
  • 1 bay leaf
  • 1 tablespoon crushed red pepper (optional)
  • salt and pepper to taste
  • 1 1/2 cups uncooked white rice

            Place the caribou in a 12-quart stockpot with enough water to cover by 2 inches; add the potatoes, tomatoes, garlic, carrots, onion, bay leaf, and crushed red pepper. Season with salt and pepper, and bring the mixture to a boil over medium-high heat. Add the rice and reduce heat to medium-low. Continue cooking until the rice is tender, about 40 minutes. Remove bay leaf to serve.    

Crab Rangoon           




  • 1 clove garlic, minced
  • 1 (8 ounce) package cream cheese
  • 1 (6 ounce) can crabmeat, drained and flaked
  • 2 green onions with tops, thinly sliced
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon light soy sauce
  • 48 wonton wrappers

      Preheat an oven to 425 degrees F.   Lightly spray baking sheet with non-stick spray.  Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time.  Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to  baking sheet and lightly spray with cooking spray.   Bake in the preheated oven until golden brown, 12 to 15 minutes.  These can also be deep fried.               


I know! I know!  Crab Rangoon is not an Alaskan favorite, but I did use crab...couldn't resist that one!
Have a great night, and God bless you!

       

 


 

Monday, August 29, 2011

Fifty-Nifty Recipes...Alabama

We will start our state recipe tour with Alabama.  Seems like Alabama is known for its bass, pecans,  blackberries, and lots of barbecue.  Yum!

White BBQ Sauce

2 cups mayonnaise
1 cup apple cider vinegar
2 tbl. lemon juice
3 tbl. black pepper
1 tsp. salt
1/2 tsp. cayenne pepper

Mix all ingredients.  Refrigerate at least 8 hours. Brush over chicken, turkey, or pork during the last few minutes of grilling.  This sauce is also great as a dipping sauce.

Now for a sweet treat...

Alabama Mud Cake
1 (20) can crushed pineapple, with juice
1 can cherry pie filling
1 pkg. devil's food cake mix
1 cup chopped pecans
1/2 cup mint chocolate chips
1/2 cup butter (use the sticks)

Preheat oven to 350 degrees.  Grease and flour 9x13.  Pour pineapple with juice in bottom of pan, spreading evenly to make the first layer.  Spread cherry pie filling over the pineapple, then spread the cake mix on top.  Sprinkle with mint chocolate chips and pecans.  Distribute the sliced butter evenly over the top.  Bake for 40 minutes.  Allow to cool.
Hope you enjoy the first part of the tour!
Thanks for visiting!

Saturday, August 27, 2011

Fifty-Nifty Recipes


...college football starts soon.  I have a divided family when it comes to college football....Michigan 3/ Michigan State 2...College football means getting together with friends and family to cheer on your team.  I would like ideas from you!  Leave a comment on the blog or message me if you are a friend on Facebook.  I am looking for party decorations, recipe favorites...Can't wait to hear from you!
Okay, here is the plan..."Fifty-Nifty Recipes" ...I plan on exploring our beautiful country with you by sharing a recipe and food trivia on each state.  It will be interesting...and I realize I will have to pick out one or two recipes for each state...will not be able to cover it all...but it will be fun.  I will still take time to share recipes and things from our home..and, of course, some football party ideas.
 "Learn to cook-try new recipes, learn from your mistakes, be fearless, and above all have fun!" 
 -Julia Child

Monday, August 22, 2011

Childhood Favorites!

A couple of childhood favorite recipes for you today...well, that's the way I remember it. 
I grew up enjoying taco salad, now I love making it for my family...One day I was excited about a friend making taco salad for a church potluck.  She used Italian dressing!  I had never heard of that.  I grew up with a different kind of "dressing."   Here we go...

Taco Salad
1/2 pound ground beef
Brown and drain.
ADD:
1/2 cup chopped onion
garlic seasoning
1/2 tsp. salt
1/2 tsp. chili powder
Saute together.
In a double boiler:
Melt 8 oz. Velveeta cheese. Add one can Ro-tel tomatoes.

Cut up a head of lettuce and one large tomato in a large bowl.  Add meat and mix lightly.  Add crushed tortilla chips (one bag) and toss.  Stir in hot cheese mixture.  Serve immediately.

For dessert you could try...
Lemon Jello Cake
Dissolve 1 pkg. lemon jello in 3/4 cup hot water.  Add 3/4 cup vegetable oil.  Add 1 box yellow cake mix.  Add 4 eggs, one at a time-beat well.  Add 1 teaspoon lemon extract.
Grease and flour a cake pan. I use a pan like the one pictured above.   Bake at 350 for 45 minutes.  When cake is cool, top with the
 lemon glaze.
1 cup sifted confectioner's sugar
1 tsp. lemon juice
2 tbl. milk

I hope you enjoy these. 
Thank you for visiting with us. 



Monday, August 15, 2011

Heritage Days

 Heritage Days began with a parade...The girls and I went to catch the beginning of this big day for our small town.  We also went to take a look at the car show, library book sale....Brunch preparations began after that because company was coming!  Love being in the kitchen with my girls.  The Mandarin Orange Salad that I wrote of earlier was a hit.  If you enjoy orange creamsicles you will love this salad.  We had biscuits and gravy, a sausage and egg casserole, scrambled eggs, cheesy hashbrowns, and the orange salad.  My friend brought over some delicious home made cinnamon rolls. 
 After some "food and fellowship" we were off to the Outhouse Race...yep, you heard it right!  Oh, and I can't leave out a highlight of the day for my daughter...the jewelry booth!  The day was complete when she walked away with her jewelry bargains!  She was also pleased about all the pictures she was able to take.  You can visit her Facebook page (Sara Rose Photography) or her website(listed on my side bar) to see more of her pictures.

Thank you for visiting..and have a great week!

Now faith is the substance of things hoped for,
 the evidence of things not seen.  Hebrews 11:1

Monday, August 8, 2011

Mandarin Orange Salad

We live right outside of a "village" community with the population that is a little over 500.  I love my town with a gas station, library, cafe, pizza place.  A lot of Amish people have been moving to our area.  I can't say that I blame them because it is a wonderful place to live.  Next weekend we are having Heritage Day.  Yes, there will be a parade, baked goods and craft sales, car show....and my personal highlight-the outhouse race!  Friends of ours will be joining us for the afternoon.  I am planning on doing something different..a brunch!  I am even going to try something new and cool to go along with our meal.

Mandarin Orange Salad
60 buttery crackers, crushed
1/2 cup butter, melted
1/4 cup sugar
1 (14 oz.) can sweetened condensed milk
1 (6 oz.) frozen orange juice concentrate, thawed
1 (8 oz.) frozen whipped topping, thawed
3 (15 oz.) cans mandarin oranges, well drained

In medium bowl combine cracker crumbs, butter, and sugar.  Set aside aside 1/2 cup of crumb mixture for topping.  Press remaining crumb mixture into the bottom of a 13x9 baking dish.  Set aside.
In another bowl combine condense milk and orange juice.  Fold in whipped topping and two cans of mandarin oranges.  Pour over crust.  Sprinkle with reserved crumb mixture.
Garnish with remaining can of oranges.  Cover and freeze about 8 hours or until firm.

Sounds refreshing...I will let you know how this turns out next week!

Thank you for visiting!


Wednesday, August 3, 2011

Slow Cooker Spaghetti Chicken

Last Saturday my husband took me out to a lake that we have recently discovered.  It was so nice..you know, peace and quiet with your husband.  After the lake we stopped and got a nice, cool Coke and a snack...then got the call from the kids asking when we were going to be home.  "Dinner's ready!"
Such a nice treat!  My daughter had a new recipe ready for us to try.
It is a definite "do again" meal..Here it is...

Slow Cooker Spaghetti Chicken
16 oz. pkg. spaghetti, cooked and drained
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 can diced tomatoes w/ green chili peppers
13 oz. Velveeta cheese
6 chicken breasts, cooked and cut into bite-sized pieces

~Cook spaghetti noodles, drain, and set aside.  Cook chicken.
~Combine soups, tomatoes, and cheese in a slow cooker over medium heat.  Stir together until cheese is melted.
~Stir cooked chicken and spaghetti noodles into cheese mixture and heat through.  Reduce heat to low and cook about 40 minutes.
This could also be adjusted by cooking it on the stove top.  Ours thickened some as it cooked in the slow cooker.
Thank you for taking the time to visit!

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