Pea Soup

My younger sister Lisa loved pea soup so much as a child that Mother made it often.  Sometimes Mother put sliced hot dogs in it instead of ham and Lisa loved that even more.  She would go around saying, "Peas Porridge Hot, Peas Porridge Cold, Peas Porridge in the Pot Nines Day Old, Give me a big ole bowl!" 
Here is my recipe, which I got from my Mother years ago.  Enjoy.

Ingredients:

1 pound dry green split peas, rinsed and sorted
6 cups chicken broth, beef broth or vegetable broth
2 cups water (optional if you like a thinner soup; I only add the water if it looks too thick)
1 meaty ham bone, 2 ham hocks, or 2 cups diced ham
1 cup chopped onion
2 bay leaves
1 Tablespoon garlic power
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1/2 teaspoon pepper
1/8 teaspoon nutmeg
1 cup chopped celery
1 cup chopped carrots
2 T dried parsley flakes
2 T olive oil

Preparation--Stove top:
In a large saucepan or Dutch oven, heat olive oil, add onions, celery, carrots and parsley flakes. Saute for two-three minutes.  Add broth, water and peas.  Brings to a boil for 5 minutes.  Add all other ingredients and return to a boil.  Cover and simmer on low for 2-4 hours.  Stir every 30 minutes or so. Serve with crusty bread.  Wonderful and hearty.
Preparation--Crock pot:
Line or spray crock pot.  Put raw vegetables (no sauteing or oil needed) and bay leaves in the bottom of the crock pot. Pour rinsed and sorted peas on top.  Add marjoram, thyme, pepper, nutmeg,  and garlic powder. Top with meat and pour in broth.  Don't add the 2 cups of water.  Use the water only if your soup seems too thick.  This doesn't usually happen with cooking in the crock pot.  Cook on low for 8-10 hours or high for 6 hours.

Sweet and Sour Green Beans

Amanda prepared these tonight and they were so tasty that I thought I would share the recipe. 

2 pounds fresh green beans, cleaned and ends snipped.
4 slices of bacon
1/2 cup cider vinegar
1/2 cup of sugar

Par boil the beans in pot ; don't over cook, leave them a bit crisp and then drain.   Fry the bacon, drain the bacon but leave some of the drippings in the skillet.  Add beans in.  Mix the vinegar and sugar in a small bowl and add to the beans.  Toss in skillet for a few minutes and then crumble in the bacon and cook on low for a few more minutes. 

Ice Box Fruit Cake

Mike and I just enjoyed a slice of fruit cake, which made me remember the Ice Box Fruit Cakes my mother and I loved.  Here is the recipe.  The picture is one I found online.  I plan to make one in the week.  It is so good.

1 (12-ounce) box graham crackers or vanilla wafer crumbs, crushed finely
1 medium (10- to 16-ounce) jar maraschino cherries, drained (reserving juice and several whole cherries) and coarsely chopped
1 cup raisins
1 cup chopped pecans, plus a few pecan halves for garnish
1 (3.5-ounce) can Baker's Angel Flake coconut
1 (14-ounce) can sweetened condensed milk

Instructions:

In a mixing bowl, combine the cracker or cookie crumbs, cherries, raisins, pecans and coconut. Stir in the sweetened condensed milk, mixing well until all the crumbs are moistened. If necessary, add 1 or 2 tablespoons reserved cherry juice. Press the mixture into a 9-inch square glass baking dish, or form into a loaf. Decorate the top with reserved whole cherries and pecan halves. Wrap well in plastic or foil and chill for at least 1 week before serving.

Swiss Steak Bliss Bake

This is a recipe that I found on Cooks.com and tweeked a bit.  It is moist, tangy and very tender.

1 T. butter
2-3 Chuck steaks cut 1 inch thick (serving size)
1 env. onion soup mix
1 sm. can chopped mushrooms (fresh can be substituted; I like fresh better)
1/2 green pepper. sliced in thin rings
1 lb. can diced tomatoes, drained but reserving the juice
1 T. garlic powder not salt
1/4 tsp. black pepper
1/2 c. canned tomato juice from diced tomatoes

2 Tablespoon A-1 steak sauce

1 Tablespoon creole mustard
1 Tablespoon. cornstarch
Parsley for garnish
Heavy duty foil

Preheat oven to 375 degrees. Spread butter in center of foil wrap, place steaks on foil. Sprinkle onion soup mix, mushrooms, green pepper, tomatoes and seasonings on top of steaks. Mix juice and A-1 sauce and mustard with cornstarch; pour over steak and vegetables. Bring foil up and over, double and fold edges to seal tightly. Place on baking sheet with sides and bake 2 hours. Before serving sprinkle with parsley.

Steel Magnolia Cobbler Cake

If you have ever watched Steel Magnolias, you know this recipe.  It is Truvy's Cuppa Cuppa, Cuppa recipe and it is amazing good.

1 cup self-rising flour
1 cup sugar
1 can fruit cocktail with juice (I like the kind with extra cherries)
1/2 stick of butter/margarine.

Preheat oven to 350 degrees.  Place 1/2 stick butter in glass 9x9 pan.  I let it melt while the oven is preheating.  Mix other ingredients in a bowl and pour on top of melted butter. Bake 25-35 minutes until crust is golden brown and cobbler/cake is bubbling.   Top with vanilla ice cream and you are in Steel Magnolia Heaven.  This recipe can be easily doubled. 

Pumpkin Ideas

It is Halloween time and everyone is carving pumpkins.  Of course, you can make a pie or pumpkin bread, but here are three recipes you might want to consider.  All of them came from my mother. 

Sweet Sautéed Pumpkin

2 T. butter
3 c. cubed pumpkin
1 T. ground cinnamon
1/2 T. ground nutmeg
1/3 c. dark brown sugar
1/4 c. maple syrup

Melt butter in skillet on medium high.  Add pumpkin, stir so that all pumpkin is covered with butter.  Reduce to simmer and cover.  Let cook about 15-20 minutes until tender, stirring frequently.  Add more butter if drying out.  Add spices and sugar and sauté 10 more minutes. Pumpkin will be slightly mushy. Add syrup and serve. (I like mine without the syrup.)

German Style Sautéed Pumpkin

3 c. cubed pumpkin
1 onion, diced
1 bay leaf
2 cups beef broth (add some water if not enough to cover pumpkin)
1 green pepper, diced
1 tsp. ground mustard
1 tsp. black pepper
3 T. butter

Place cubed pumpkin in large pot. Cover with beef broth.  Add bay leaf.  Bring to a boil.  Reduce heat to medium, cover and cook until pumpkin is tender, but not mushy. (around 7 minutes).  Drain.  Place butter in skillet to melt, add onion and bell pepper and sautéed until tender.  Add pumpkin and seasonings.  Sauté 3-5 minutes.  Do not over stir so that pumpkin becomes mushy.

Mexican Pumpkin Dinner

2 c. cubed pumpkin
1 pound ground beef
1 onion, diced
1 packet of taco seasoning

Put pumpkin in microwave for 3-5 minutes until tender.  Brown hamburger meat with onion.  Add taco seasoning with any water directed on packet.  Stir in pumpkin and cook 3-5 minutes.  Delicious.

Kay's Almost Healthy Oatmeal Raisin and Spice Muffins

I was going for a healthy muffin, but I got carried away with the brown sugar so I don't know how "healthy" these are, but I do know they are delicious.  The batter will be very thick, but it will make great muffins.

1 1/2 cup self-rising flour
1 cup rolled oats
3/4 cup dark brown sugar
1/2 vegetable oil
2 eggs
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/2 cup raisins
You can add 1/3 cup milk if you think the batter is too thick. 

Preheat oven to 375 degrees.  Spray muffin tin with cooking spray.  Mix all ingredients in large bowl.  This will make 12 medium  muffins or 6 large head muffins.  Bake for 23 minutes. 

Mexican Taco Casserole

This is a recipe I found online and tweeked a bit.  Delicious!

2 pounds ground beef
1 pkg. taco seasoning
1 8 oz. can of tomato sauce or 1 jar salsa
1 medium onion, diced
1 medium bell pepper, diced
1 can whole kernel corn, drained
1 4 oz. can sliced black olives or 1 can red or pinto beans, drained and rinsed.  You could add both.
1 pkg. Jiffy Cornbread Mix
1 egg
1/3 cup milk
8 oz. shredded taco cheese

Preheat oven to 375 degrees.  Brown ground beef in a large skillet with diced onion and diced bell pepper.  When brown, add tomato sauce and taco seasoning.  Simmer 5 minutes.  Add corn and black olives.  Mix well.  Pour into a greased casserole dish.  Mix cornbread mix with egg and milk.  Pour on top of meat mixture.  Bake 20 minutes until cornbread is lightly golden brown.  Top with cheese.  Bake 5 more minutes to fully melt cheese.  Top with green onions and sour cream if you like. 

Kay's Apple Cranberry Walnut Crisp

This recipe is super easy and very delicious.  I hope you enjoy it.  If you don't like dried cranberries, you can substitute golden raisins or just omit them.

3 Granny Smith apples, sliced thinly ( I don't peel my apples)
1/2 cup dried cranberries/cranraisins
1/2 cup chopped walnuts
3/4 cup dark brown sugar
3/4 cup softened butter
1/2 cup all-purpose flour
1/2 cup quick oats
3/4 tsp. cinnamon
3/4 tsp. nutmeg

Preheat oven to 375 degrees.  Toss apples, cranberries and walnuts together in a bowl.  Grease a 8x8 pan.  Put in fruit mixture.  Mix all other ingredients together in a bowl. Sprinkle on top of fruit.  Bake for 35-40 minutes until bubbling and brown.  You might want to top with vanilla ice cream or caramel sauce. 

Crock Pot Chicken Stroganoff

I "tweeked" this recipe from one I found online.  Enjoy!

4 frozen boneless, skinless chicken breasts or 12 frozen chicken tenders
1 can cream of chicken soup
1 4oz. can of mushrooms, drained
8 oz. sour cream
1 T.  creole or grey mustard
2 T. parsley flakes
1 envelope of dry onion soup mix
1 tsp. black pepper
(1 T. cornstarch) if needed

Spray crock pot with cooking spray.  Add chicken.  Mix all other ingredients except cornstarch in bowl until smooth.  Pour over chicken.  Cook for 6 hours on low.  I use a spoon to break up the chicken into smaller pieces prior to serving over rice or noodles.  If you think your gravy is too thin, add 1 T. cornstarch, mixing well, one hour prior to serving. 

Back to the Sixties Casserole

Here is a casserole recipe that I have made many times in my life, especially when I was in college.    It is very easy to adapt with a variety of meats.  Try it and see.

16 oz. pasta, boiled  and drained (I like shell or bowtie the best, but any kind will do.)
1 8 oz. jar of Alfredo sauce
1 can cream of mushroom soup

1 can cream of chicken soup
1 small onion, diced
1 bell pepper, diced
2 T parsley flakes
2 T olive oil
2 cans white tuna, drained or 2 cups cooked diced chicken or 1.5 cup diced ham
1 cup frozen peas, thawed or 1 can mixed vegetables, draine
1 cup shredded cheese (cheddar or Colby)

1/2 cup shredded fresh Parmesan cheese (not the green shaker kind)
1/2 cup Italian bread crumbs tossed in 2 T melted butter or

1 sleeve Ritz crackers, crushed and tossed in 3/4 cup melted butter 

Preheat oven to 350 degrees.  In a skillet, heat oil and sauté onion, bell pepper and parsley flakes. Add sauce, soup, and meat choice.  Fold in peas and cheese.  Pour into greased casserole dish.  Bake 20 minutes.  Top with bread crumbs and brown--about 5 minutes.

Kay's Hash Brown Casserole

This is a recipe I adapted from one on the back of Shur Fine Hash Browns.   Great for pot luck dinners. 



16 oz. thawed hash browns or one box hash browns, hydrated for 15 minutes in hot water
2 T butter, melted
1 (4 ounce) can diced green chilies, drained
8 oz. French onion dip
1 1/2 cups of shredded cheddar cheese
1/2 cup finely chopped onion
1/2 cup shredded cheddar cheese


 Preheat oven to 350 degrees.  Mix first 6 ingredients in large bowl.  Pour into greased casserole dish.  Bake for 20 minutes.  Top with remaining 1/2 cup of cheese.  Bake 8 more minutes. 

Strawberry Banana Bread with Chocolate Chips

This is my version of a recipe I found online.  It is in my oven right now and it smells heavenly.  Try it either as a loaf or as individual muffins.  You could also substitute blueberries for the strawberries and use white chocolate morsels instead of dark.

2 very ripe bananas, mashed
1 cup of strawberries, chopped(I sprinkled one tablespoon of sugar over the strawberries and let them sit while other items were mixed)
2 c self-rising flour
1 c sugar
2 eggs
1/2 c vegetable oil
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp.  nutmeg
2 T milk
1 c dark chocolate chip morsels

Preheat oven to 350 degrees.  In a large bowl, mash bananas.  Add all ingredients except for strawberries and chocolate.  Mix on low with mixer.  Fold in strawberries and any juice given off while sitting.  Fold in chocolate chips.  Pour into loaf pan or muffin tin which has been sprayed with vegetable cooking spray.  Bake 1 hour if loaf pan.  Bake 35 minutes if muffins.  Bread is ready when a toothpick inserted in the middle comes out clean. 

Mexican Chicken Dip

I got this recipe from Taste of Home.  I changed a few small things, but is very good.

2 cups shredded cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (4 ounces) shredded taco blend or Mexican blend cheese
1 can (5 ounces) evaporated milk
1/2 cup chopped celery
1/3 cup finely chopped onion
1 can (4 ounces) chopped green chilies ( I use mild because I don't like things to spicy)
1 envelope taco seasoning
Tortilla chips or corn chips

In a 2-qt. microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes longer or until heated through. Serve with chips. Yield: 3 cups.

Kay's Spanish Chicken

Here is a recipe that Mike and I enjoy very much.  It is great served with rice.  Also, it is very easy and the taste is amazing.

4 boneless, skinless chicken breasts or 6 boneless, skinless chicken thighs
3 T. olive oil
1 yellow onion, diced
1/2 green bell pepper, diced
1/2 yellow or orange bell pepper, diced
10-12 white mushrooms, sliced
2 cloves garlic, peeled and sliced thinly
1 bay leaf
1/2 tsp black pepper to season chicken
1/2 tsp garlic powder to season chicken
1/2 tsp seasoned salt to season chicken
1 21 ounce can diced tomatoes

3 medium Roma tomatoes, finely diced (you can remove seeds if you like)

In a large skillet, heat oil.  Season chicken breasts with salt, pepper and garlic powder.  Brown them in oil.  Add all other ingredients and bring to a quick boil.  Reduce heat to simmer, cover with lid and cook 30 minutes.  This is so tasty and healthy.

Serve over pasta, rice, or potatoes.    

Cornflake Crusted Pork Chops or Chicken

Apparently, all the rest of the world has been enjoying cornflake crusted pork or chicken for years.  I finally discovered it and love it.  It is so easy and so great tasting.

3 cups of corn flakes, crushed
1 stick of margarine
6 large boneless pork chops or 6 boneless, skinless chicken breasts
garlic powder
pepper
honey, optional

Preheat oven to 350 degrees.  Cover baking pan in foil and spray the top of foil with cooking spray. Place crushed cornflakes in pan you can dip meat into.Melt margarine and place in large pan you can dip meat into.  Season both sides of meat with garlic powder and pepper.  Dip meat in melted margarine so both sides are coated and then dip into cornflakes.  Place meat on foil covered pan.  Bake for 1 hours.  You don't need to turn meat.  It will be crispy on both sides.  This is amazing with a drizzle of honey on the top.

Mayonnaise Biscuits

Don't let the name change your mind, you don't taste mayo.  What you do taste is wonderful and moist hot biscuits that are great with a little jelly or jam.  I got this recipe from David Venable, on QVC.  The recipe has been around for years, but I had never heard of it until now.  In fact, I just made them for breakfast today. 

2 cups self-rising flour
1 cup milk
5 tablespoons of mayonnaise

Preheat oven to 400 degrees.  Grease a muffin tin.  Mix all ingredients in a large bowl.  Drop by spoonfuls in greased muffin tin.  Bake 14-16 minutes. Makes 12 wonderful biscuits. 

Easy One Skillet Casserole

This is a recipe from Betty Crocker that is quick and easy to prepare and very tasty.  It is requires only one skillet for easy clean-up, too!

1 lb. lean hamburger meat
1 onion, diced
1 green bell pepper, diced
1 cup of your favorite bbq sauce
1 cup Bisquick mix
1/2 cup water
1 egg
1 cup shredded cheddar cheese

Preheat oven to 400 degrees.  In cast iron skillet, brown hamburger meat with onions and bell pepper.  Drain any fat from mixture.  Add bbq sauce and let simmer.  In mixing bowl, mix bisquick, water, and egg.  Pour over meat mixture.  Bake 18 minutes uncovered.  Sprinkle on cheddar cheese and bake 10 more minutes.  Enjoy!

Vanilla Wafer Cake

An online friend turned me onto this cake recipe.  I had never heard of it before she told me, but undoubtedly, this recipe has been around for a very long time.  I made it for the first time tonight. 

2 sticks of butter, softened
1 11oz box of vanilla wafers, crushed rather finely
1 cup grated coconut
1 cup finely chopped pecans
2 cups sugar
1/2 cup milk

1 1/2 teaspoons vanilla extract
6 eggs

Preheat oven to 350 degrees.  Generously butter and flour a bundt or angel food cake pan. Using an electric mixer, cream the butter and sugar. Add eggs one at a time. Alternate between mixing in vanilla wafer crumbs and milk. Stir in vanilla extract, coconut, and pecans. Place in oven and bake for  70 minutes to 90 minutes.  The cake is thick, so it has to be baked longer. 

Let cool in pan for 15 minutes and then invert onto a cake stand or plate. Eat untopped or try some vanilla sauce, caramel or chocolate sauce on top.  I don't think it needs anything.  It is very moist and delicious.

Super Moist and Super Easy Chocolate Cake

Years ago, my Aunt Mildred shared this recipe with my mother.  The first time I made this was for my friend Mary.  I made it for her 19th birthday.  It was amazing then and now.  Try it!

Cake
1 box Duncan Hines devil's food cake mix
2 large eggs
1 1/3 cups water
1 cup mayonnaise (do not use light or fat free)
1 cup chocolate chips

Preheat oven to 350 degrees.  Grease and lightly flour pans.  I prefer an oblong sheet pan for this cake, but I have made it in two rounds and in a bundt pan.  It is your choice.  In a large mixing bowl, add cake mix, eggs, water, and mayonnaise.  Mix well by hand or on low with mixer.  Stir in chocolate chips and pour into prepared pan.  Bake 30 mintues or until top springs back.  Once cooled, ice with vanilla frosting or dust with powder sugar.

Vanilla Frosting
1 stick of margarine
1 box of powdered sugar
2 tsp vanilla flavoring
2 T  milk

Mix all ingredients until the desired consistency to spread on cake on cooled cake.

Kay's Almost Homemade Chicken and Dumplings

4-5 boneless skinless chicken breasts
4 cans (14 oz) low sodium chicken broth
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 medium onion, diced
1-2 stalks of celery, diced
2 T. parsley flakes
1-2 bay leaves
1 tsp. pepper
1 tsp. garlic powder
3 cans (10-count) buttermilk biscuits

In a large stock pot, pour in chicken broth, all seasonings, and chicken breasts.  Bring to a boil.  Boil about 4 minutes and reduce to simmer.  Let simmer about 20 minutes with lid on pot.  Remove and shred chicken.  Return to pot.  Add canned soups.  Press biscuits down to thin circles and cut into 4 pieces.  Return chicken mixture to a boil and drop in biscuit pieces, one at a time.  Reduce to simmer, cover, and cook 45 minutes.  You can also add two diced carrots with seasonings if you like carrots in your dumplings.  This is very good and very easy.