Corn Chowder Soup

Corn Chowder

4 slices Salted pork, diced (or ham or bacon)
1/2 cup Diced onion
1 cup Diced, peeled potatoes
1 1/2 cups Chicken broth (or 1 1/2 c water + 1 chicken bouillon cube)
1-15 oz can Cream-style corn
1-14 oz can Kernel corn
3-4 tbsp Flour
1/2 cup Cold water
Cayenne pepper and mace
1 pint Hot, rich milk

1. Fry salt pork slowly in a deep saucepan until crispy, then add the onion and stir-fry until golden. Pour off excess fat and add potatoes and broth.

2. Cover and simmer about 15 minutes, or until potatoes are tender.

3. Add both cans of corn and corn juice. Simmer for 2 minutes.

4. Stir in a smooth mixture of the flour and water. Let come to a boil, stirring constantly.

5. Add a few dashes of cayenne pepper and a pinch of mace.

6. Stir in the milk and reheat thoroughly, but do not boil.

7. Taste for seasoning.

Serves 6.

Note: In place of canned corn, use 2 cups fresh corn kernels cut from cobs, plus 1 cup extra broth. Add to cooked-potato mixture and simmer 5 minutes before adding the milk.

Source:http://www.cookingcache.com/soupsand/cornchowder5.shtml?rdid=rc1

Salisbury Steak

Salisbury Steak


1# lean or extra-lean ground beef
4 slices bread
1 c. (about) milk
2 eggs
1/4 c. yellow onion, minced
1 tsp. summer savory
1/4 tsp. fresh ground pepper
1/4 - 1/2 tsp salt (if desired)
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2 tbsp. oil
1/2 lg. red onion, sliced about 1/4" thick
4 tbsp. red wine
1 can beef broth (or diluted beef stock)
2 dashes Tabasco
1-2 cloves garlic, crushed or run through press
1 tsp. Kitchen Bouquet
1 1/2 tbsp. corn starch dissolved in 1/2 c. water

If you like the name-brand, frozen Salisbury steaks you will love this recipe I created.

Dry bread in microwave or conventional oven. Soak bread in milk wringing out excess milk with your hands. Combine dried, soaked bread with ground beef, eggs, minced onion, pepper, savory and salt. Mix with hands and form into oblong patties about 1" thick.

Heat heavy (best if NOT non-stick) skillet over medium-high heat about 4 minutes. Add oil and heat about 1 minute more. Add meat patties reducing heat to a bit above medium and brown about 4-5 minutes per side.

Remove patties and add sliced red onion (and more oil if necessary) and cook stirring occasionally over medium or slightly higher heat until very well browned and slightly caramelized. Remove onion, increase heat and add wine using a flat wooden spoon to completely remove whatever has stuck to the skillet. Return onion to skillet and add broth, Tabasco, garlic and Kitchen Bouquet. Bring to full boil, remove from heat and stir in dissolved cornstarch. Add browned meat patties, reduce heat, cover and simmer about 20 minutes.

Source: http://www.cooks.com/rec/view/0,2327,158182-236202,00.html

Cinnamon Rolls

Cinnamon Rolls Ingredients: • 2 pkgs. dry yeast • 1/2 cup lukewarm water (dissolve the yeast in the warm water) • 2 cups milk • 1/2 cup butter or margarine • 1/2 cup sugar • 1 tsp. salt • 4 eggs, beaten well • • butter, cinnamon, brown sugar Directions: 1. Scald milk, add butter or margarine, cool to lukewarm. 2. Add sugar to well beaten eggs, beat thoroughly and add to warm milk. 3. Add the yeast and salt. 4. Add enough flour to make a smooth dough, knead well.

5. Place dough in a lightly greased bowl, cover and let rise in a warm place until double in bulk (about an hour to hour and a half). 6. Roll out dough in a long stip (about 12x45, if you want to get technical). 7. Spread dough with melted or soft butter or marg. 8. Add brown sugar to coat (be a generous as you like). 9. Sprinkle with cinnamon. 10. Roll up and cut into pieces with a sharp knife. 11. For extra gooey rolls put a piece of butter and cover with about 1/8-1/4 cup of brown sugar on the pan where each cinnamon roll will be. 12. Place the rolls on top of each pile of butter and sugar. (A pan with higher edges works best). 13. Bake at 350 degrees for about 20 minutes. 14. When you take the buns out of the oven flip them on the gooey side and some of it will run down into the bun. Source:http://www.dltk-kids.com/recipesdb/view.asp?rid=335

Mud Pie Cookies

Mud Pie Cookies Ingredients: Cookies: • 3/4 cup shortening • 1 1/2 cups sugar • 2/3 cup unsweetened cocoa powder • 2 teaspoons baking powder • 1 teaspoon instant coffee • 2 teaspoons water • 3 beaten eggs • 1 teaspoon vanilla • 2 cups all purpose flour • 1/4 cup finely chopped pecans Frosting: • 1/3 cup softened butter • 1 teaspoon vanilla • 1/2 cup unsweetened cocoa powder • 1 1/2 cups powdered sugar • 2 tablespoons milk • 1 1/2 cups powdered sugar

• 1 tablespoon milk • 1/3 cup miniature semi-sweet chocolate pieces Directions: Cookies: 1. Beat shortening in a large mixing bowl with and electric mixer on medium for 30 seconds. 2. Add sugar, cocoa powder and baking powder then beat until combined. 3. Dissolve coffe crystals in water 4. Add coffee, eggs and vanilla then beat until combined 5. Beat in as much flour as you can with the mixer and stir in the remaining flour and pecan with a wooden spoon. 6. Cover and chill for 1 or 2 hours (to make it easy to handle). 7. Preheat oven to 375º F 8. Shape dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet. 9. Make an indentation with your thumb at the top of each cookie. 10. Bake for 8 to 10 minutes or until edges are set. 11. Transfer cookies to wire racks to cool. 12. Fill centers with Mud Pie frosting Frosting: 13. Beat 1/3 cup softened butter and 1 teaspoon vanilla with and electric mixer on medium speed for 30 seconds. 14. Slowly beat in 1/2 cup of unsweetened cocoa powder and the first 1 1/2 cups powdered sugar. 15. Add 2 tablespoons milk. 16. Gradually beat the second 1 1/2 cups of powdered sugar and enough milk (1 to 3 tablespoons) to make a spreading consistency. 17. Stir in 1/3 cup of miniature semi-sweet chocolate pieces. Source:http://www.dltk-kids.com/recipesdb/view.asp?rid=95