Monday, March 14, 2011


Granny Goose (what the kids call my mother) always made Goulash. When I was a kid we ate it a lot and I love it!!! Its easy and filling and very inexpensive to make.

2 lbs. ground beef (browned)
2 yellow onions chopped (I like sweet onions)
3 cups water
2 15 oz cans of tomato sauce
2 15 oz. cans diced tomatoes (stewed tomatoes will do in a pinch)
3 cloves fresh garlic (minced)
2 TBSP Italian seasoning
2 bay leaves
1 TBSP seasoning salt
2 cups elbow macaroni

In a heavy bottom pot or cast iron dutch oven, saute ground beef breaking it up as you go until browned. Drain off grease. Add chopped onion and cook for about 5 minutes. Add 3 cup of water, tomato sauce, diced tomatoes, garlic, Italian seasoning, bay leaves and seasoning salt. Stir then cover with lid and simmer for about 20 minutes.

Add macaroni, stir, and replace lid and simmer another 15 minutes or so. Turn off the heat and remove bay leaves and let stand for 15 minutes before serving.

Goes great with garlic bread and a side salad or just have a bowl by its self. Refrigerate leftovers, reheat the next day and add a little water if need be.

Granny Goose used to add leftover vegetables if she had them, like green beans and corn.
I like it best without.

Tuesday, June 16, 2009

Southern Style Cornbread

2 cups corn meal
1 cup flour
2 eggs
½ cup oil
¾ quart buttermilk
1 tablespoon sugar
1 teaspoon salt
½ teaspoon baking soda

Pre-heat oven to 400˚

Pour half the oil in a standard size cast iron skillet and heat on top of stove

Mix all ingredients in a large bowl and pour into hot skillet

Bake at 400˚ for 20 – 25 minutes or until lightly browned on top

Cool then turn out onto cutting board and cut into pie wedges
This is a heavy type of corn bread (not cake type)
“Southern Style” goes great with soups, stews and beans
This recipe has been handed down from Granny Goose

This is "cornbread" to me. This is the cornbread I grew up with and the sweet cake type of corn bread just doesn't seem right to me. This corn bread is hearty and goes great with soups and stews, beans or chili.

Microwave Korean Chicken

4 Boneless chicken breast halves (Cut into bite sized pieces)
3 TBSP soy sauce
1 TBSP canola or olive oil
2 cloves of garlic (minced)
½ tsp black pepper
A dash or two of red pepper
1 TBSP butter
½ cup slivered almonds (toasted)
2 stalks celery cut in 1 in. diagonal pieces
1 large onion cut into wedges
1 bunch green onions (sliced)
1 cup fresh mushrooms sliced in halves
Place chicken in a large bowl or zip lock bag, mix in soy sauce, oil, garlic and pepper. Let marinate 1 hour, stirring once or twice.
Place almonds and butter in a small dish and microwave on high for a few minutes until nice and brown, stir often, set aside
In a 2 quart glass casserole dish add mushrooms, celery, onions and chicken. Cook in microwave oven on high for 15 minutes stirring once or twice until chicken is done. Garnish with toasted almonds. Let stand for 5 minutes. Serve over white rice

Italian Style Meatloaf

2 lbs. ground beef
1 lb. ground sausage (Italian or country)
1 egg
¼ cup uncooked oatmeal (chopped fine)
¼ cup bread crumbs (regular or Italian)
2 cloves of garlic (minced)
2 tsp Italian seasoning

Mix together then shape into loaf pan and bake @ 350 1 hour
(I use a meatloaf pan that has holes in it to let the fat drain).
Let cool 10 minutes then turn out onto serving plate. Slice and lay open. Top with pasta sauce and parmesan cheese. Place under hot broiler just long enough to melt the cheese. Serve with real mashed potatoes and your choice of vegetable.

Saturday, June 6, 2009

Oriental Chicken Salad

This is another recipe that I have made for 20 something years. I got this one from a very dear friend at church, Debbie Jones. It quickly became a favorite among all the relatives. This one is always requested at showers ladies luncheons and is a wonderful salad for summer

1 large head of cabbage (sliced thin)
4 or 5 chicken breast halves (boiled and cut into small bites)
2 tablespoons sesame seeds (toasted)
½ cup slivered almonds (toasted)
1 bunch green onions (chopped)
1 pkg. chicken flavored Ramen Noodles (crumbled)

Toast sesame seeds and almonds in a glass bowl with a tablespoon of butter and microwave on high till browned

2 tablespoons sugar
½ cup oil
¼ teaspoon black pepper
1/4 teaspoon salt
Seasoning packet from Roman Noodles
1 bottle Kikkomans Aji-Mirin sweet cooking rice wine (oriental section at grocery store)
Mix dressing in shaker

Toss salad in a large bowl and pour dressing over salad
Toss again and chill for 1 hour

Potato & Bacon Soup

This is my first food post. Iv made this soup for probably 20 years. I think I adapted it from my clam chowder recipe. It's fast, easy and everyone loves it. I made this the other day and actually wrote it down so that I could add it to the recipes I am compiling for our family book.
Then I thought, well, why not take a picture and start putting all your recipes on your blog! OK, cool! This will be fun and my Nieces can just log on and get my recipes anytime they want to.
I will probably only post as I make, I will just have to see how it goes. That way I can get pictures.

6 cups diced potatoes 1 bay leaf
½ yellow onion chopped ½ tsp. kosher salt

1 pkg. thick cut smoked bacon (cut into 1 in. pieces and cooked in frying pan until lightly browned but still soft).

Dice and rinse potatoes, chop onion add to large pot along with bay leaf and kosher salt. Add enough water to just cover the potatoes and simmer on medium heat until just tender, do not drain. (about 10 min.)

While potatoes are simmering fry bacon in a separate frying pan.
Pour off excess fat, add ¼ cup water to de-glaze the pan.

¾ cup flour ½ tsp black pepper
1 quart half & half 1 stick of butter

In medium pot on medium heat melt butter then add flour and whisk, let cook 1 min then slowly start to whisk in the half and half. Keep whisking. Once this starts to thicken add it to the cooked undrained potatoes and stir. Add cooked bacon with pan juices. Add two shakes of hot sauce and sprinkle with paprika. Lower heat and allow to thicken about five minutes. Thin with milk or thicken with cornstarch if needed. Salt and pepper to taste
Garnish with fresh diced chives and serve with your favorite crusty bread and a side salad.