Here we are Thanksgiving again. Happens every year at this time. This year is different for me, I am in Texas visiting with some of my Progeny. I will be cooking in a new, and I must say, fancy Kitchen. But, common sense and my natural instincts will prevail. I have learned over the years, that it is possible to cook a full meal using any form of apparatus that gives off heat. I have, in the past made a big pot of Black Beans and Rice (Congri) on a Hibachi, on my front porch. Life is an eternal adventure, and that is a good thing.
This year I will make Pavo estillo Cubano. Marinated Cuban style Turkey. Grandmas Apple Salad, Mac and CheeseSouthern style, Greens, (from the Hood), Peach Pie, Pumpkin Pie, and whatever else I decide later.
I am writing this blog on my Grandson's Laptop, I have had to start over three times because I keep laying my arm in the wrong place. We truly are creatures of habit.
Here is the Turkey recipe:
Pavo Estillo Cubano, como Sue:
Thaw Turkey whatever size you chose. Remove skin. Place in Roaster. With paring knife make 1" gashes about every 4"s in breasts and thighs. Peel garlic cloves, (as many as you need or like). Place one clove in each gash.
Pour at least one bottle of :
Goya, or other brand Mojito (Spanish Marinade) over the bird. Sprinkle with Adobe, Goya or other brand. Cover with foil and let marinate in fridge overnight until ready to roast. Roast as you would normally, according to size of bird.
Enjoy, this is a very moist bird!
Friday, November 18, 2011
Saturday, August 13, 2011
Time to get back to cookin.
Here we are in August and Summer starts to wane. I have not spent much time baking because of the heat. We have had a horribly hot Summer this year. However I did make a Peach Pie a couple of weeks ago. Air conditioning blasting and power bill soaring; but it was worth it. this is my recipe for Peach pie, and so far the best I have found, yes I'm bragging.
Pie Crust: 2/3 cup Butter flavor Crisco ( I use the sticks, easier to measure). 1 tablespoon sugar, 1 tsp salt, 2 cups all purpose flour. 6 or 7 tablespoons ice water. Cut the dry ingr. into the shortening with pastry cutter until it shortening and flour has become little crumbles. Add water and mix with spoon and then hands until you have a mass of dough. If necessary you can add water a little at a time to make it come together. Do not mix too long. Make into ball,wrap in cling wrap and set in fridge until ready to use.
Or if using immediately, cut ball in half and roll out each half into circle large enough to fit pan. Put one circle in pie pan add filling, and then top with other circle.Crimp edges with fork to seal edges of dough. Brush on egg wash, (one egg with small amt water, mixed with fork). Sprinkle with 1 tablespoon sugar.
For filling: Peel about 7 fresh Peaches. Mix into Peaches 1/4 cup white sugar,1/4 cup brown sugar, 3 tablespoons flour, 1/4 tsp. cinnamon, and 1/4 tsp nutmeg. put into bottom crust and top with chunks of REAL butter, about 3/4 stick. put on top crust as above. Bake at 400 F for about 45 minutes or until the escaping juices are thickened. Almost forgot, cut some slashes in top of crust for steam and juices to escape. And it dosen't hurt to put that pie pan on a cookie sheet so you won't have a major fire in your oven. Bake and enjoy with whatever topping you like, ice cream, real cream, or eat it nude.
Pie Crust: 2/3 cup Butter flavor Crisco ( I use the sticks, easier to measure). 1 tablespoon sugar, 1 tsp salt, 2 cups all purpose flour. 6 or 7 tablespoons ice water. Cut the dry ingr. into the shortening with pastry cutter until it shortening and flour has become little crumbles. Add water and mix with spoon and then hands until you have a mass of dough. If necessary you can add water a little at a time to make it come together. Do not mix too long. Make into ball,wrap in cling wrap and set in fridge until ready to use.
Or if using immediately, cut ball in half and roll out each half into circle large enough to fit pan. Put one circle in pie pan add filling, and then top with other circle.Crimp edges with fork to seal edges of dough. Brush on egg wash, (one egg with small amt water, mixed with fork). Sprinkle with 1 tablespoon sugar.
For filling: Peel about 7 fresh Peaches. Mix into Peaches 1/4 cup white sugar,1/4 cup brown sugar, 3 tablespoons flour, 1/4 tsp. cinnamon, and 1/4 tsp nutmeg. put into bottom crust and top with chunks of REAL butter, about 3/4 stick. put on top crust as above. Bake at 400 F for about 45 minutes or until the escaping juices are thickened. Almost forgot, cut some slashes in top of crust for steam and juices to escape. And it dosen't hurt to put that pie pan on a cookie sheet so you won't have a major fire in your oven. Bake and enjoy with whatever topping you like, ice cream, real cream, or eat it nude.
Sunday, April 18, 2010
We're Off!!!
As I start this blog, I am thinking, what recipes do people want to see, what to share? hmmmm.
As a standard I follow the recipes handed down from my Grandmother Hallie Mae Davis Ellis. She came from Pennsylvania Dutch, strong bullheaded German stock who ate hearty and plain. Grandma raised me, along with her grown children, who apparently were wont to leave home. The Girls worked outside the home and helped Grandma cook when they got off . The Men worked. Period.
My favorite lunch on a school day was fried potatoes and corn. Now days they'd say that was too much carbohydrates for a child and I should have been fat; but at the time I walked a mile to school in the morning, back home at noon for lunch, then back to school until 3:15, and a mile home again. We also played outside at recess and after school in the neighborhood. We got EXCERCISE
We also didn't eat much meat . We'd have things like potato soup with ring balogna and crackers. Sometimes Grandma would make Oyster Soup, and they tried to tell me it tasted just like potato soup; they weren't foolin me I saw those things floating in there and they sere Not potatoes, (Gag me). We ate Meatloaf fairly often but no big servings even though there were about eight of us, she never used more than a couple pounds of ground beef , that's what filler was for,(usually oatmeal).
Chicken of course was on Sunday. and Ham and Beans on Monday when the washing was done.
Sunday's chicken might reappear later in the week in the form of Chicken and Noodles, along with mashed potatoes and cole slaw.
Grandma's Cole Slaw:
One medium head cabbage, grated. (use food processor now)
one to two carrots medium size grated
Sauce:
1 1/2 cup mayonaise
1/4 cup cider vinegar
4 tbsp sugar
fold sugar and vinegar until smooth
add to vegetables along with a little ground pepper Vinegar and sugar can be adjusted to your taste. This is Sweet and Sour. Typically German.
Refrigerate until ready to serve at least an hour.
Some Sundays we were in the big time. We Had Beef Roast! mashed potatoes green beans and apple salad, his has always been my favorite in the Fall and has been my tradition.
Apple Salad
4 or 5 Johnathan or other red tart firm apple
cut apple into one inch or so bits, you can peel or not your preference
about a cup and a half of red grapes, (thank goodness for seedless) cut in halves
a half cup pecan halves
Sauce
one cup mayonaise
1/4 cup sugar
4 or so tbsps cream or milk less or more don't want it too soupy.
fold sugar and cream into mayonaise until well blended
mix with fruit and pecans
refrigerate for a least an hour until ready to serve.
There are certain things that never change. Never have and never should. Hallie's way of cookin is one ot them. She never had anything really fancy; there were too many kids to clothe and feed. She had 7. But her cookin seems pretty fancy now in this time of microwave meals and nobody having time to spend in the kitchen. My daughter-in-law said the other day, jokingly, that she should not be allowed to cook. Then she went out and replaced their old semi-working cooktop, I can't figure out why. :)
I think that a lot of people today would like to cook more if it wasnt such a pain in the butt. Old recipes take longer to prepare, but Mom was home all day and she had the time. It was also a heck of a lot cheaper to cook the long way. Time marches on and those all day recipes can be adapted to the crock-pots and pressure cookers (we used those back then).
well enough for this post see ya'll later with more of Hallie Mae and Sue's cookin.
As a standard I follow the recipes handed down from my Grandmother Hallie Mae Davis Ellis. She came from Pennsylvania Dutch, strong bullheaded German stock who ate hearty and plain. Grandma raised me, along with her grown children, who apparently were wont to leave home. The Girls worked outside the home and helped Grandma cook when they got off . The Men worked. Period.
My favorite lunch on a school day was fried potatoes and corn. Now days they'd say that was too much carbohydrates for a child and I should have been fat; but at the time I walked a mile to school in the morning, back home at noon for lunch, then back to school until 3:15, and a mile home again. We also played outside at recess and after school in the neighborhood. We got EXCERCISE
We also didn't eat much meat . We'd have things like potato soup with ring balogna and crackers. Sometimes Grandma would make Oyster Soup, and they tried to tell me it tasted just like potato soup; they weren't foolin me I saw those things floating in there and they sere Not potatoes, (Gag me). We ate Meatloaf fairly often but no big servings even though there were about eight of us, she never used more than a couple pounds of ground beef , that's what filler was for,(usually oatmeal).
Chicken of course was on Sunday. and Ham and Beans on Monday when the washing was done.
Sunday's chicken might reappear later in the week in the form of Chicken and Noodles, along with mashed potatoes and cole slaw.
Grandma's Cole Slaw:
One medium head cabbage, grated. (use food processor now)
one to two carrots medium size grated
Sauce:
1 1/2 cup mayonaise
1/4 cup cider vinegar
4 tbsp sugar
fold sugar and vinegar until smooth
add to vegetables along with a little ground pepper Vinegar and sugar can be adjusted to your taste. This is Sweet and Sour. Typically German.
Refrigerate until ready to serve at least an hour.
Some Sundays we were in the big time. We Had Beef Roast! mashed potatoes green beans and apple salad, his has always been my favorite in the Fall and has been my tradition.
Apple Salad
4 or 5 Johnathan or other red tart firm apple
cut apple into one inch or so bits, you can peel or not your preference
about a cup and a half of red grapes, (thank goodness for seedless) cut in halves
a half cup pecan halves
Sauce
one cup mayonaise
1/4 cup sugar
4 or so tbsps cream or milk less or more don't want it too soupy.
fold sugar and cream into mayonaise until well blended
mix with fruit and pecans
refrigerate for a least an hour until ready to serve.
There are certain things that never change. Never have and never should. Hallie's way of cookin is one ot them. She never had anything really fancy; there were too many kids to clothe and feed. She had 7. But her cookin seems pretty fancy now in this time of microwave meals and nobody having time to spend in the kitchen. My daughter-in-law said the other day, jokingly, that she should not be allowed to cook. Then she went out and replaced their old semi-working cooktop, I can't figure out why. :)
I think that a lot of people today would like to cook more if it wasnt such a pain in the butt. Old recipes take longer to prepare, but Mom was home all day and she had the time. It was also a heck of a lot cheaper to cook the long way. Time marches on and those all day recipes can be adapted to the crock-pots and pressure cookers (we used those back then).
well enough for this post see ya'll later with more of Hallie Mae and Sue's cookin.
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