Monday, May 31, 2010

Shell Casserole from Aunt Mable

From "Mable Hoffman's Crockery Cookery" book, here's one of our new family Sunday dinners.

1 lb lean ground beef
1 small onion chopped
1/2 tsp salt
1/4 tsp garlic powder
1 tsp Worcestershire sauce
1/4 cup flour
1 1/4 cups hot water
2 tsp beef bullion granules
2 Tablespoons red wine
6 oz large shell shaped pasta
1 two ounce can sliced mushrooms (i always leave out)
1 cup sour cream

In a skillet, cook ground beef and onion until red color dissapears. Drain beef; place in slow cooker. Stir in sald, garlic powder, worchestershire sauce and flour. Add water, bullion and wine, mix well. Cover and cook on LOW 2-3 hours. Meanwhile cook pasta according to package directions and drain. Add cooked pasta , mushrooms and sour cream to slow cooker, stir to mix ingredients. Turn to HIGH for 10-15 min. EAT!

Saturday, May 15, 2010

Easy Healthy Breakfeast

Ok, it' won't be "healthy" once I'm done with it, but it could be a lot worse remember...this started as a low cal full flavor breakfast recipe from a magazine. Then we came along...

Lightly toast English muffins
Spread on leftover refrigerated hollandaise sauce ( it's like spreadable butter the next day!) OR a little mayo or mayo/grey poupon mix
Place Canadian bacon on top
then cheese, whatever you like, but the good SHARP Cabot from VT is my fav for this application
then sliced tomato, fresh herb of your choice, salt pepper (The kids don't like this, and it's actually quite good anyway)

Broil for 5 min.

Sometimes we put a poached egg, or change up the cheese.
Like my herb pot? I'm very excited about it.

Sunday, May 9, 2010

Lemony Mothers Day

Happy Mothers Day
Lemon Posset

Another one that is ridiculously simple, but a knock out. From 150 Best. A cross between pudding and mousse. Heavy cream is quickly becoming my favorite ingredient. 

2 cups heavy cream
3/4 cup sugar
Juice of two lemons
Raspberries and confectioners sugar for garnish. 

Bring the cream and sugar to a boil in a medium saucepan, stirring constantly. 

Reduce the heat to a simmer and stir vigorously 2-3 min more until thickened. Off the heat, whisk in the lemon juice. Pour into small cups or glasses, let cool slightly, cover with plastic, and refrigerate for 4 hours. DON'T stir it. It will sort of goop back together, but just let it set in the fridge. 
Here it is all finished next to the beautiful flower box that G and Daddy built at Lowes for Mothers Day:)

Friday, May 7, 2010

Cream Scones

I love Scones. SO MUCH. After looking at lots of recipes, I always come back to this one, because it's ridiculously simple. No fussing with eggs, cutting in butter, and it's a one bowl deal. Can be thrown together in 10-15 min and they take less time to cook. From the JOY OF COOKING. My friend from England who was incredibly homesick gobbled these up.

Position a rack in the center of the oven, preheat to 425. Have ready a large ungreased baking sheet (a pizza stone works really well).

Whisk together in a large bowl:
2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 tsp salt

At this phase add in any of the following you like, although they are great plain too.
1/2 cup dried fruit, chocolate chips, cinnamon, nutmeg, citrus zest...

Pour over dry ingredients, and stir until just barely moistened:
1 1/4 cups heavy cream.

Gather the dough into a ball, and gently knead it against the bowl a few times till it sticks together in a rough ball. Transfer to a lightly floured surface, and pat into an 8 in disc about 3/4 inch thick. Cut into 8 or 12 wedges, place on the baking sheet. Brush the tops with  cream or milk. Sprinkle with sugar and cinnamon.

Bake 12-15 min, till golden brown. Let cool or serve warm.

Today I added nutmeg, orange zest, apricots and chocolate chips.
Here's the baby squealing as the oven timer went off.