Granny’s Homemade Split Pea Soup
1 (16 oz.) pkg. dried green split peas, rinsed
1 hambone, or 2 meaty ham hocks, or 2 cups diced ham
3 carrots, peeled & sliced
1 med. onion, chopped
2 stalks of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped (optional)
1 Tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water
Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons. Freezes well.
Sunday, May 19, 2013
Cast Iron Skillet Cleaning and Seasoning Tips By Karen's Creative Cooking
Seasoning
Traditional cast-iron skillets don't emerge from the box with a nonstick surface. That comes with seasoning, or coating the skillet with cooking oil and baking it in a 350° F oven for an hour. It won't take on that shiny black patina just yet, but once you dry it with paper towels, it will be ready to use. You'll reinforce the nonstick coating every time you heat oil in the skillet, and you can hasten the process by seasoning as often as you like. Or you can forget seasoning and go with Lodge Logic (available at hardware and cookware stores), a line of preseasoned skillets from Lodge Manufacturing, the oldest U.S. maker of cast-iron cookware.
Cleaning
A cast-iron skillet isn't ideal for a set-aside-to-soak sort of person. For best results, rinse the pan with hot water immediately after cooking. If you need to remove burned-on food, scrub with a mild abrasive, like coarse salt, and a nonmetal brush to preserve the nonstick surface; you can also use a few drops of a mild dishwashing soap every once in a while. If the pan gets a sticky coating or develops rust over time, scrub it with steel wool and reseason it. To prevent rust, dry the skillet thoroughly and lightly coat the cooking surface with cooking oil. Cover with a paper towel to protect it from dust.
Tips
•Although everything from Dutch ovens to cactus-shaped cornbread pans comes in cast iron, nothing is more versatile than a basic skillet. Either a 10- or 12-inch will do.
•There's only one thing you shouldn't attempt in cast-iron cookware: boiling water, which will cause the pan to rust.
•Cast iron takes longer to warm than other surfaces but retains heat remarkably well and diffuses it evenly.
•Cast iron remains hot long after you remove it from the stove. As a reminder to be careful, drape a thick towel or a mitt over the handle.
•To avoid getting smudges on all your kitchen towels, designate one to use exclusively for drying your cast-iron skillet.
•Cooking in cast iron increases the iron content in food. The longer the food is in contact with the skillet, the more it absorbs
Traditional cast-iron skillets don't emerge from the box with a nonstick surface. That comes with seasoning, or coating the skillet with cooking oil and baking it in a 350° F oven for an hour. It won't take on that shiny black patina just yet, but once you dry it with paper towels, it will be ready to use. You'll reinforce the nonstick coating every time you heat oil in the skillet, and you can hasten the process by seasoning as often as you like. Or you can forget seasoning and go with Lodge Logic (available at hardware and cookware stores), a line of preseasoned skillets from Lodge Manufacturing, the oldest U.S. maker of cast-iron cookware.
Cleaning
A cast-iron skillet isn't ideal for a set-aside-to-soak sort of person. For best results, rinse the pan with hot water immediately after cooking. If you need to remove burned-on food, scrub with a mild abrasive, like coarse salt, and a nonmetal brush to preserve the nonstick surface; you can also use a few drops of a mild dishwashing soap every once in a while. If the pan gets a sticky coating or develops rust over time, scrub it with steel wool and reseason it. To prevent rust, dry the skillet thoroughly and lightly coat the cooking surface with cooking oil. Cover with a paper towel to protect it from dust.
Tips
•Although everything from Dutch ovens to cactus-shaped cornbread pans comes in cast iron, nothing is more versatile than a basic skillet. Either a 10- or 12-inch will do.
•There's only one thing you shouldn't attempt in cast-iron cookware: boiling water, which will cause the pan to rust.
•Cast iron takes longer to warm than other surfaces but retains heat remarkably well and diffuses it evenly.
•Cast iron remains hot long after you remove it from the stove. As a reminder to be careful, drape a thick towel or a mitt over the handle.
•To avoid getting smudges on all your kitchen towels, designate one to use exclusively for drying your cast-iron skillet.
•Cooking in cast iron increases the iron content in food. The longer the food is in contact with the skillet, the more it absorbs
Cheesy Pepperoni Twist Roll By Just a Pinch Recipes
Ingredients
| 1 | frozen bread dough or homemade is fine too |
| pepperoni slices | |
| mozzerella cheese | |
| parmesan cheese | |
| olive oil | |
| italian seasoning | |
| 1/4 c | pizza sauce or your favorite tomato sauce |
Directions
1 Allow dough to thaw for a few hours at room temperature. If it is cold out, turn oven on to 200f then open the door till it is just warm. dough should be just puffed up. I always thaw my bread dough in the plastic bag it comes in. It stays moist and doesn't dry out.
2 Roll dough out to an 11 x 11 inch square, One frozen dough make one pepperoni roll.
3 Brush dough with olive oil. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.
4 Next sprinkle it with Parmesan cheese and lightly with Italian seasoning. Add a sprinkle of garlic salt (optional)
5 Roll up dough starting at one edge of the square. Place roll on baking sheet. brush some melted butter over the top.
6 Bake 375F for 15-25 minutes. The top of the roll should be golden brown and you should be able to make a tapping sound on the crust with your hand ( the same as making bread.
7 Cool on pan till set.
Chicken and Dumplings By Granny's Favorite Cookbooks
Chicken and Dumplings
1 lb cut up chicken
1 large onion, chopped
½ bay leaf
salt and pepper to taste
½ tsp. poultry seasoning
chicken broth or water to cover
2 cups celery chopped
1 cup carrots, chopped
parsley or dill
In a soup pan, put chicken, onion, seasonings and cover with chicken broth or water. Cover with lid and bring to a boil. Turn heat down to simmer and cook for 2 hours or so. Add celery and carrots; add chicken broth to cover. Bring to a boil, reduce heat to medium and cook for 20 minutes or so. Top with dumpling dough. See recipe below.
Dumplings:
1 cup flour
Salt and pepper to taste
1 ½ Tsp. baking powder
2 Tbsp. shortening
2/3 cup milk
1 egg, beaten
Stir together flour, salt, pepper, and baking powder. Cut in shortening until crumbly. Mix egg and milk well and add to flour mixture. Stir only until flour is dampened. Dough will be lumpy. Drop spoonfuls on top of soup. Cover and steam for 15 minutes without lifting the lid.
Top with parsley or dill and serve.
Variation: add peas
1 lb cut up chicken
1 large onion, chopped
½ bay leaf
salt and pepper to taste
½ tsp. poultry seasoning
chicken broth or water to cover
2 cups celery chopped
1 cup carrots, chopped
parsley or dill
In a soup pan, put chicken, onion, seasonings and cover with chicken broth or water. Cover with lid and bring to a boil. Turn heat down to simmer and cook for 2 hours or so. Add celery and carrots; add chicken broth to cover. Bring to a boil, reduce heat to medium and cook for 20 minutes or so. Top with dumpling dough. See recipe below.
Dumplings:
1 cup flour
Salt and pepper to taste
1 ½ Tsp. baking powder
2 Tbsp. shortening
2/3 cup milk
1 egg, beaten
Stir together flour, salt, pepper, and baking powder. Cut in shortening until crumbly. Mix egg and milk well and add to flour mixture. Stir only until flour is dampened. Dough will be lumpy. Drop spoonfuls on top of soup. Cover and steam for 15 minutes without lifting the lid.
Top with parsley or dill and serve.
Variation: add peas
Apple Fritters By Granny's Favorite Cookbooks
Apple Fritters
3 cups flour
2 tsp. baking powder
½ tsp. salt
1 cup sugar
1 egg, lightly beaten
4 Tbs. Cooking oil
1 tsp. vanilla extract
1/3 cup orange or lemon juice
2 cups chopped apple
Preheat oil to 375 degrees F. Combine flour, baking powder, salt and sugar; set aside. Combine egg, cooking oil and vanilla. Combine dry and liquid ingredients and stir to blend thoroughly. Mix juice and apples, mix well. Add to mixture, blend well. Drop from teaspoon into hot oil. (Basket should already be lowered into oil.) Fry about 2 minutes or until crisp and very brown. Remove from oil and drain.
Dust with powdered sugar or a mixture of sugar and cinnamon and serve.
Or drizzle with glaze: 2 cups powdered sugar, splash vanilla and 1 ½ Tbsp milk adding milk a little at a time until consistency is good for drizzling.
Banana Cream Pie By Granny's Favorite Cookbooks
Banana Cream Pie
1 unbaked pie crust
3 Tbsp. cornstarch
¼ tsp. salt
1 2/3 cups water
14 oz. sweetened condensed milk
3 egg yolks
2 Tbsp. butter
1 tsp vanilla
3 bananas
lemon juice
cool whip
In heavy saucepan, dissolve cornstarch and salt in water, stir in milk and beaten egg yolks. Cook and stir until thick and bubbly. Remove from heat, add butter, vanilla and cool slightly.
Slice bananas, dip in lemon juice and drain, set aside 1 sliced banana for top then arrange the rest on bottom of pie crust and pour fill over bananas, cover. Chill 4 hours or until set. Spread top with sliced bananas and cool whip
1 unbaked pie crust
3 Tbsp. cornstarch
¼ tsp. salt
1 2/3 cups water
14 oz. sweetened condensed milk
3 egg yolks
2 Tbsp. butter
1 tsp vanilla
3 bananas
lemon juice
cool whip
In heavy saucepan, dissolve cornstarch and salt in water, stir in milk and beaten egg yolks. Cook and stir until thick and bubbly. Remove from heat, add butter, vanilla and cool slightly.
Slice bananas, dip in lemon juice and drain, set aside 1 sliced banana for top then arrange the rest on bottom of pie crust and pour fill over bananas, cover. Chill 4 hours or until set. Spread top with sliced bananas and cool whip
Subscribe to:
Posts (Atom)