Saturday, August 23, 2008

Orange Pecan Loaf

1/4 cup butter, softened
1/4 cup sugar
1 egg, separated
2 teaspoons grated orange peel
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup orange juice
1/2 cup pecans
1 tablespoon powdered sugar
1 tablespoon orange juice

1. In a small mixing bowl, cream butter and sugar until light and fluffy. Add egg yolk and orange peel; beat until blended. Combine flour, baking powder, and baking soda; add to creamed mixture alternately with orange juice.

2. In another small mixing bowl, beat egg white until soft peaks form. Fold egg white and pecans into batter.

3. Pour into a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted near the center comes out clean.

4. Combine glaze ingredients in a small microwave safe bowl. Microwave, uncovered, for 30 seconds. Stir until sugar is dissolved. Pour over warm bread. Cool 10 minutesbefore removing from pan to a wire rack to cool completely.

Sunday, August 10, 2008


I actually made this and I forgot to put in the taomato paste and the cilantro, and it was still a hit. It's very good. Now with all the peppers you would think it's very hot, but when you first make it it's not hot at all not even mild, in fact it's kind of sweet. But refrain from adding more peppers, because the longer you let in set in the jars before opening, the hotter it will get. In about a week, you will be able to start tasting the heat. In about a month you will have a good mild salsa, in about 6 months you will have a good hearty hot salsa. I don't know that we will ever get really hot salsa, because my family loves it so much it doesn't last that long.

1/2 pound jalapenos
8 cups coarsely chopped tomatoes, peeled
3 cups chopped, seeded Cubanelle, Anaheim, Sweet Banana Peppers or any hot pepper you like
2 cups chopped onions
2 cups cider vinegar
1 cup each of chopped sweet red and yellow peppers
6 cloves of garlic (recipe doesn't say - but likely minced)
1 can tomato paste
2 tablespoon sugar
1 tablespoon salt
2 teaspoon paprika
1 teaspoon dried oregano
1/4 cup chopped cilantro

Cut jalapenos in half discard ribs and seeds; chop finely to make 1 cup.
In large heavy non-aluminum saucepan combine (I put all the vegetables thru the food processor) EVERYTHING EXCEPT cilantro and bring to a boil.
Reduce heat to medium low and simmer, stirring often for 1 hour or until thickened; place 1 TBSP of salsa on a plate and tilt the plate - the salsa should flow slowly in one stream; add cilantro and cook for 5 minutes.
Meanwhile, fill boiling water bath canner about two thirds full with hot water - bring to just below a boil and keep it hot. Wash and rinse canning jars and bands. A few minutes before filling the jars, bring pot of water to a boil, boil new lids for 5 minutes, turn off heat and leave the lids in the water to use right away.
Using a funnel fill each jar with hot salsa, leaving a 1/4-inch headspace, cover with lids, screw on bands firmly without forcing.
Place jars in rack set on edge of canner, lower filled rack into water, pour in enough simmering water to cover jars by 1 - 2 inches; cover canner and bring to a full rolling boil; boil for 20 minutes; turn off heat.
Lift out rack; set on edge of canner; using jar lifter, transfer the jars to a towel-lined surface and let cool completely. Check for seal, they are sealed properly if the lids are turned down; store in a cool, dark, dry place and refrigerate after opening Yields 14 pint sized (16 ounce)

Saturday, August 2, 2008

Mashed Potatoes

8 cups peeled and coarsely chopped potatoes (about 4 large)
1/4 cup (1/2 stick butter)
1/4 cup milk
1/4 cup sour cream
1 1/2 teaspoons salt
1/4 teaspoon ground pepper

In a large saucepan, cook potatoes 10 to 12 minutes, or until tender, in enough water to cover, drain. Return potatoes to hot saucepan and let sit on burner (with burner off) until excess water has steamed off of potatoes. Add butter and remaining ingredients. Mash potatoes to desired consistency.

Chicken Fried Steak

1 sleeve saltine crakers (crushed)
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2/3 cup buttermilk
2 large eggs
6 cubed steaks
Vegetable oil for frying

In shallow dish, combine crackers, flour, salt and pepper. In a wide bowl whisk together buttermilk and eggs. Dredge steaks in cracker mixture; then in buttermilk mixture; and dredge again in cracker mixture.

Placed prepared steaks on a wire rack set in a jelly roll pan to set crust, 5 mintues.

Pour oil to a depth of 1/2 inch in a large heavy skiller, heat oil to 360 degrees. Fry steak 3 to 4 minutes per side, or until golden, turning only once. Remove steaks to a clean wire rack set in a jelly roll pan. Keep steak warm in oven.

Carefully drain oil, leaving 1 to 2 tablespoons oil and browned bits in skillet for gravy.

Milk Gravy:
4 tablespoons all-purpose
3 cups of milk
1 teaspoon ground black pepper
1/2 teaspoon salt

Place skiller with 1 to 2 tablespoons of oil and browned bits (reserved from frying Chicken Fried Steaks) over medium-high heat. Whisk in flour, whisking constantly; 1 minute. Slowly add milk, whisking constantly; stir in pepper and salt. Continue cooking and whisking constantly, 8 to 10 minutes, or until thickened. Serve over steaks, and mashed potatoes.