Cooking with KP

White Gravy with Sausage for Biscuits

This morning one of my former students asked me to tell her how to make sausage gravy for biscuits, so I decided to post my recipe here as well. You can also make this with ground meat instead of sausage and it is awesome. The ground meat version is often called Shit on a Shingle or SOS!

1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
½ tablespoon of sugar
½ tablespoon of Worcestershire sauce
2 teaspoons freshly ground black pepper, more to taste ( like more)

With your finger, break small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Remove sausage from pan, but leave the grease. Unless it is very greasy, then leave about 3 tablespoons. Sprinkle in half of the flour. Stir it around, adding more as you stir,and cook it for another minute or so, then pour in the milk ½ cup at time, stirring constantly.
Simmer the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt, sugar, and Worcestershire sauce, and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Return the cooked sausage to the pan and cook 3-5 more minutes. Taste and adjust the seasoning.

If you want just a plain white gravy: Use 2 Tablespoons of oil and 1 Tablespoon butter instead of the grease from the sausage. My mom always said that the key to a good white gravy was the balance of the Worcestershire sauce and sugar, so make sure you use it!

NOTE: If you want a great side dish to go with this, preheat oven to 350 degrees. In a container with a lid, pour 3 T. olive oil, 1/2 T garlic powder, 1/4 teaspoon of pepper. Mix well. Add about 3 handfuls (a pint of grape tomatoes). Put lid on container and toss to coat the tomatoes completely. Place tomatoes on a baking dish and let them roast in oven while you are making the gravy. They are great!

Pork or Lamb with Sweet Potatoes, Apples, and Acorn Squash

The first time I prepared this recipe was with a leg of lamb. However, Mike doesn't like lamb, so we use a pork roast instead. Be ready, the aroma will amaze you.

3 pound pork roast or leg of lamb

½ T of nutmeg
1 T of garlic powder (not salt)
½ T of salt
½ T red pepper flakes
½ T dried rosemary
½ cup brown sugar
½ stick melted butter
4 T Worcestershire sauce
4-5 garlic cloves
3 acorn squash, cubed (skin on)
3 sweet potatoes, cubed (peeled)
2 Granny Smith apples, cored and cubed
3 onions cut in quarters
1 oven roasting bag

Preheat oven to 350 degrees. In a small bowl, mix nutmeg, garlic powder, salt, pepper flakes, brown sugar, and rosemary. Rub mixture on all sides of meat. Place meat in roasting bag. Add garlic cloves, onion, sweet potatoes, and acorn squash. In bowl mix melted butter and Worcestershire sauce. Pour into bag, covering all items. Bake around 30 minutes per pound or until thermometer reaches 160 degrees and then let it rest for 15 minutes.

Kay's Semi-Homemade Chili

I have been asked several times for my chili recipe, and I am just now getting to posting it. The first time I made chili, I was a freshman in college and simply followed the directions on the back of the chili mix envelope. Over the years, I have "tweaked" it into a semi-homemade chili that I think is darn good and several other people agree. This final recipe makes a HUGE pot of chili--serves 14-16. Note: I don't like SPICY HOT chili. If you do, this might not be the recipe for you.

3 pounds of lean ground beef (93/7 is what I use and I always use fresh meat--never frozen)
2 med-large onions, diced
1-2 med-large bell peppers, diced
1/3 cup parsley flakes
1 T garlic powder
1/2 T black pepper
2 cans (15.5 ounces) light kidney beans, undrained
1 can (15.5 ounces) dark kidney beans, undrained
1 can (15. 5 ounces) pinto beans, undrained
2 cans (14.5 ounces diced tomatoes, undrained
1 can (14.5 ounces) diced tomatoes with mild green chilis, undrained
2 cans (14.5 ounces) tomato sauce
3 packages of McCormick Chili Mix (I use mild)
1 16 ounce jar of Pace picante sauce ( I use mild)
1-2 bay leaves
Optional toppings: sharp cheddar cheese, sour cream, sliced green onions, diced bacon, diced avocados.

In a large stock pot, brown ground beef with the onions, bell peppers, parsley flakes, garlic powder and black pepper. Cook until there is no pink. If there is any grease, drain and return to pot. Pour in all other ingredients. Mix well, stirring until it comes to a boil. Reduce heat to simmer, cover with lid, and let simmer for at least 2 hours. Top with your choice of toppings. I love all the ones I listed.

Crockpot instructions: Brown meat with onions,bell peppers, and parsley flakes until there is no pink in meat.. Season with garlic powder and pepper. Drain any fat and pour into crockpot. Add all other ingredients and mix well. Cook on low 5 hours.

Big Mama's Persimmon Pudding

Many people believe that persimmon pudding was served at the first Thanksgiving. Here is a recipe from Big Mama Evangeline Leach of Asheboro, NC. It is easy and very good. If you have some persimmons, try it.

2 cups persimmon pulp
2 cups sugar
2 cups self-rising flour
2 cups milk
1 stick butter, melted
2 eggs
1 1/2 teaspoons vanilla
1 teaspoon ground cinnamon (optional)

Mix sugar and flour together with a whisk. In a separate bowl, mix together eggs and persimmon pulp. Add pulp mixture to flour mixture and mix well. Add melted butter and mix well. Pour into a 9-by-13-inch baking pan and bake at 325 degrees for one hour. Cool before cutting into squares. You can top with cool whip or caramel topping. But, I like it as it is.

Pork Chops and Stuffing Casserole

I have seen several recipes online that are similar to this. This is my version and we enjoy it. You can also make it with chicken if you like.

4 bone-in pork chops or 6 boneless (I usually get 1/2 inch chops)
1 box Stove Top Stuffing (I use cornbread flavor but any flavor would work)
1 Granny Smith apple, diced
1/3 cup chopped walnuts
1 1/2 cups water
2 T butter or margarine
1 medium onion, sliced very thin
1 can cream of mushroom soup
1 can cream of celery or cream of chicken soup (both work well or you could use another mushroom soup)
1/2 cup of milk
1 T olive oil
garlic powder (not salt because the stuffing mix and soups will give a great deal of salt flavor)
pepper

Preheat oven to 375 degrees. In pot, bring water, butter, diced apple and walnuts to a boil. Stir in dry stuffing mix. Cover and remove from heat. Season both sides of chops with garlic powder and pepper. In a skillet, heat olive oil. Brown both sides of chops, but do not cook through. Place chops in the bottom of a large casserole pan. Saute onions in oil left in the skillet until nearly done. Pour onions on top of chops. Spoon stuffing on top of onions. In a mixing bowl, mix soups and milk to which you add some garlic powder and pepper. Pour mixture on top of stuffing. Cover with foil. Bake one hour or until chops are done and gravy is bubbling hot.

NOTE: I think the apple works well with the pork, but when I make this recipe with chicken, I have used 1/2 cup dried cranberries instead.

Snickerdoodle Blondies

I love Snickerdoodles and I love blonde brownies. This recipe combines both flavors and would be great with morning coffee and a bake sale item.

For blondie bars
1 cup butter, softened
2 cups packed brown sugar
2 large eggs
3 T vanilla extract
2 1/2 cups self rising flour or 2 1/2 cup all purpose flour with 2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger

For topping
1 T white sugar
1/2 T ground cinnamon

Preheat oven to 350 degrees. In large bowl, cream butter and brown sugar until fluffy. Beat in eggs and vanilla. Gradually, add in dry ingredients into creamed mixture. Spread into a greased 9x11 brownie pan or a 9x9 square baking pan (these will be thicker and take more baking time.) Mix topping ingredients, sprinkle over top of brownie mixture. Bake 35-45 minutes until set and golden brown. Cool in pan. Cut into squares.

Tempting Cheese Dip

This a cheese dip recipe that I adapted from one on temp-tations.com. It is great for parties and if you chill the leftovers, it makes a good spread for finger sandwiches. You can also keep is warm in a dip warmer.

1 cup of shredded cheddar cheese
1 cup of shredded Colby jack cheese
1/2 cup of shredded Swiss cheese
1/2 cup grated Parmesan cheese (use fresh--not the green jar kind)
2/3 cup Miracle Whip
2/3 cup diced yellow onion
1/2 cup milk
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/4 teaspoon pepper.

Preheat oven to 375 degrees. Mix all ingredients until well blended. Put in 1 quart baking dish. Bake 40 minutes or until dip is bubbling and top is lightly browned. Serve with crackers, pretzels, or sturdy chips.

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Cheaper Cuts of Beef Don't Have To Be Tough

Most people avoid the cheaper cuts of beef because they tend to be tough. With 8 children and three adults in our home, my mother had to find ways to tenderize the cheaper cuts of beef. One way to cook "down", as my mother used to say, a tough cut of beef steak is to season both sides of the steak with garlic powder, seasoned salt and pepper. Lightly brown the steak in a large skillet and on top add a diced green bell pepper, medium onion, a bay leaf, parsley flakes, a few dashes of Worchestershire sauce, and a can of diced tomatoes. Cover with lid. Let the steak simmer for 30-50 minutes. Remove lid and thicken juices by cooking 5-10 more minutes. You can also do the same with a cheap beef roast in a crock pot. Add all the ingredients in crock pot and cook on low for 6-8 hours. The flavor is simple, amazing and great with mashed potatoes.

Fall Vegetables for a Healthy You

As the fall approaches, we will all start to stay indoors more hours. This will lessen our vitamins, such as vitamin A, D, and K, which are enhanced by sunlight. Below are a few vegetables you might want to increase in your diet as the fall and later winter days approach. Besides, they are very tasty. In fact, in the next few weeks, I will be posting recipes that incorporate many of these delicious veggies.

Sweet potatoes and yams are very rich in carotenoids, vitamins A, B6, C, potassium, iron and fiber and are delicious when baked and eaten plain (without butter) or used in soups, casseroles or stir-fries.

Bell peppers are great sources of potassium, manganese, fiber and vitamins A, B, C and K. These sweet peppers are flavorful additions to salads and healthy stir-fries. You can choose from a rainbow of colors, including: green peppers,yellow peppers, orange peppers,and red peppers.

Summer and winter squash are rich in carotenoids, vitamins A and C, potassium, magnesium and fiber and can be served alone or added to many dishes.

Just a few tips for you...

Spray your Tupperware with nonstick cooking spray before pouring in tomato- based sauces. No more stains!

Use lifesavers candy to hold candles in place on your next birthday cake! Kids love them.

Stuff a miniature marshmallow in the bottom of a sugarcone to prevent ice cream drips!

Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!

If your celery begins to wilt in the fridge, fill a large cup half full of water and place celery in the cup. Put back in the fridge for two hours--it will be crisp. (Learned this from my mother).

Cooking Myth Busted

A Potato Can Save a Salty Soup or Stew. True or False? False. "This is an attractive idea, but it doesn't work because potatoes are not particularly absorbent," says Wolke, who conducted his own soup-and-potato experiment for his Cooking Myth Busters book. "There is no reason they would attract salt." If you remove the raw potato from the soup, the potato will taste salty, but so would a sponge — it has simply soaked up some of the salty liquid. Still, there is hope for salty stews: Adding a bit of vinegar or sugar can "cancel out" the saltiness by giving your taste buds competing flavors.

Super Moist Turkey

If you are looking for a way to get a moist turkey, you might try one of these family hints:

1--bake the turkey upside down--breast down for the first half of the cooking time. It will help the darker meat cook more thoroughly and the fatty juices of the darker meat will drip down to the breast and add moistness. Use a deep roasting pan for this.

2--bake the turkey with the breast up, but rub it with butter, garlic powder and pepper only. Do not salt the skin. Instead, mix salt in a cup of warm water and pour that cup of salted warm-not hot-water inside the cavity of the turkey. The salt water will steam up into the turkey, making it very moist.

3. bake the turkey with the breast up and slice two lemons and one orange in halves. Place the halves inside the seasoned turkey and the juices will steam into the meat, adding moisture and flavor.

Hint of the Week

Here is something I learned from my wonderful Mother, the greatest cook I have ever known. When you have just a small serving of cooked vegetables leftover from dinner, don't throw them away. Keep a large plastic container in the freezer and put the vegetables in the container. Mix them--carrots, corn, green beans, broccoli, etc. When the container is full make a pot of soup or stew. Also, if a recipe calls for 1/2 a chopped onion, chop the whole onion and add the half to the freezer container. My mother made the best vegetable soups from this idea.

Hint for the Week

With Fourth of July quickly approaching, you might be thinking of making Deviled Eggs. If you want perfectly boiled eggs, place eggs in a large pot and completely cover with cold water. Do not layer eggs on top of one another. Bring water to a rapid boil for 2 minutes, reduce to simmer and let eggs simmer 8 minutes, return to boil for 2 minutes. Remove from heat and empty hot water and fill pot with cold water. Let sit for 5 minutes. To peel easily, slightly crush shell in your fist and roll on counter with a firm grip. Of course, you don't want to push through the egg, but by making the shell crack in many small pieces, it is easier to peel. My father saw this on a cooking show years ago and taught me this. It truly works.