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Showing posts from September, 2020

Cajun Meatball Fricasee

This is from Cook's Country. It is quite good and makes a nice change from the regular idea of meatballs derived from Italian or Swedish roots. They say it serves 4-6 but we were able to put half of it in the freezer for another meal later. So I'd say it serves 8 ... and with two pounds of hamburger, that makes sense. Also, we're going to halve the amount of broth called for when we make it again. There was no way that was cooking down enough to be the texture of cream. Even brothy it was good though. Cajun Meatball Fricasee Step 1 — Meatballs 22 saltines, crushed finely 1 cup milk 2 tablespoons Worcestershire 2 pounds ground chuck 2 ounces Parmesan 1 tablespoon creole seasoning 1-1/2 teaspoons thyme 1 teaspoon pepper Preheat oven to 425°. Line jellyroll pan with foil, set wire rack in pan and spray with cooking spray. Whisk saltines, milk and Worcestershire together. Let sit for 5 minutes to soften crackers. Whisk until smooth paste forms. Add remaining

Crunchy Onion Burger

These are from the Good Housekeeping grilling cookbook. Simple, delicious, and even my mom who doesn't like hamburgers (which is still hard for me to fathom) liked them. I made French Onion Dip in the time honored fashion using sour cream and Lipton's Onion Soup Mix. So we had Onion Dip for the rest of the week. A nice bonus! Crunchy Onion Burger 1 pound hamburger 4 buns 1/4 cup onion dip 1 cup French's canned fried onions Shape beef into 4 burgers, grill, and put on buns. Top with fried onions. Spread onion dip on buns.

Lime Crinkle Cookies

These are from Taste of the South magazine which we've found to be a great source for simple, tasty recipes. Rose says these remind her of Fruit Loops. They are just plain good. Lime Crinkle Cookies Step 1 1 cup sugar 1/2  cup unsalted butter, melted and cooled for 10 minutes 1/2 teaspoon vanilla 1 large egg + 1 large egg yolk, room temperature 2 tablespoons lime zest 2 tablespoons lime juice Whisk together sugar, butter, and vanilla until well combined. Whisk in egg and yolk. Beat in zest and lime juice. (May look slightly curdled; it’s ok.) Step 2 2 cups flour 3/4 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon ginger Sift all together and add to sugar mixture in two additions, folding until well combined. Cover and refrigerate for at least 2 hours. Step 3 1/3 granulated sugar 1/2 cup powdered sugar Preheat oven to 325° and line jelly roll pans with parchment paper. Put sugars in separate bowls. Shape dough into 1” balls. Roll in granulat

Summer Corn Salad

My mother got this from somewhere on the internet but I can't track it down. However, I share it here as a good, different summer salad. Summer Corn Salad Step 1 6 ears of corn, cooked as Corn Off the Cob Drain and cool. Step 2 1/2 cup finely diced red onion 1 cup cherry tomatoes, sliced in half 3 tablespoons red wine vinegar 3 tablespoons olive oil 1/2 teaspoon kosher salt 1/2 teaspoon pepper 1/2 cup julienned fresh basil leaves Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. Serve cold or at room temperature.