Sloppy Joes and Checkers

The New Year is just around the corner - 2018!

It's been almost 6 years since I began blabbing blogging and this is my 400th post.
The coming year may see a bit of a slow down since I feel like I've 
said almost everything there is to say ...

This New Year's Eve we've invited our church group of friends for the annual
get together and the theme is plaids and denim with a retro checker's tournament.

It reminded me of when we were teens and the choice party food was sloppy joes,
I made a triple batch to serve along with all the other "pot-luck" food to share.

I don't really think there is a recipe for this but this is how I made it:
1 lb. of hamburger, browned with a chopped onion
Salt and Pepper to taste
Dried Thyme - just a sprinkle or two
1 can Chicken Gumbo soup - undiluted
1/2 can of water
1/4 Cup ketchup
1 Tbsp. yellow mustard
Simmer uncovered for 20 minutes or so till thickened to liking.
Ladle onto warmed hamburger buns.
That's it!

I'll try to catch some pictures of the event.
Hopefully the weather co-operates and everyone can arrive safely.
We are in a stormy deep freeze these last days of 2017.

Till next time ...... Happy New Year, stay safe where you are, and celebrate the coming year!

Tourtière for Christmas

It's great to have one of these in your freezer

ready for a nice Sunday dinner with guests

during the Christmas Season - or any season!

Here is my "go-to" recipe:

Ingredients:

1 lb ground pork

1/4 lb ground beef

   or – a 60/40 mixture of pork and beef

1 medium yellow onion, diced

2 garlic cloves, minced or grated

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. savory

1/4 tsp. celery salt

1/4 tsp. ground clove

¼ tsp. cinnamon

1 cup water

2 medium potatoes – cooked, peeled and mashed with a fork

Bread crumbs if needed.

Directions:

Place all ingredients, except potatoes, in a medium sized saucepan.  Over medium heat, bring the mixture to a rolling boil.  Reduce to a simmer and allow mixture to cook, uncovered, for 25 minutes, stirring occasionally.

Remove from heat and add potatoes.  Stir well.  Let stand for 10 minutes.

If mixture is still quite wet, add in some breadcrumbs, 1 – 2 Tbsp. if needed, until the mixture is still moist but not drippy.

Set aside to cool while you roll-out pastry dough.

Flaky Pie Pastry:

2 1/2 cups all-purpose flour

3/4 teaspoons salt

1/2 cup cold unsalted butter cubed

1/2 cup cold lard or vegetable shortening cubed

1/4 cup water (approx.)

3 tablespoons sour cream

1 egg

1 egg yolk

Flaky Pie Pastry: While filling is chilling, in large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. In separate bowl, whisk together ice water, sour cream and egg; drizzle over flour mixture, tossing with fork to form ragged dough and adding up to 1 tsp more ice water if necessary.

Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)

On lightly floured work surface, roll out 1 of the pastry discs to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to fit, leaving 3/4-inch (2 cm) overhang. Scrape filling into pie shell, pressing down lightly to pack. Whisk egg yolk with 1 tsp water; brush some over edge of pastry.

Roll out remaining pastry disc to generous 1/8-inch (3 mm) thickness; fit pastry over filling. Trim to fit, leaving 3/4-inch (2 cm) overhang; fold overhang under and fluted edge. Cut decorative shapes from pastry scraps (Note - I cut out the steam vents and holes before placing the top onto the filled pie). Brush some of the remaining egg yolk mixture over pastry; arrange shapes over top. Brush top all over with some of the remaining egg mixture; cut steam vents in top.

Freeze until ready to use or bake immediately. If frozen, thaw in refrigerator overnight before baking.

Bake on rimmed baking sheet on bottom rack of 375F (190C) oven until filling is bubbly and bottom is golden, loosely covering with foil if top is browning too quickly, about 50 minutes to 1 hour. Let cool in pan for 10 minutes.

This tourtiere was shared for Sunday dinner today following the children's

Christmas Program at church.

Our hearts were bursting as we watched our little love perform

the Christmas Story Animals song

"Baby Jesus, We Love You"

along with her Sunday School classmates.

The donkey ears didn't want to 

stay on so her wise mommy

quickly changed her into another

kind of donkey ... with long floppy ears.

Till next time ...... enjoying the sights, sounds, and tastes of this delightful season!

Thankful Be!

So thankful today for SO many things:

Spending time with friends - Fall camping on the beautiful shores of Lake Huron.

Thankful for a "goodly heritage" and family reunion (my mom's side of the family)!

For the love of our wee family, who has made the long trek to relocate near to us

 and especially for this darling grandchild

who fills my heart to overflowing!

Now it's time to settle down and get going on the plans for our extended family 

Thanksgiving dinner ....  

Today I will roast the turkey ahead of Sunday's dinner. 

It just makes the day of the dinner so less hectic when the meat is done.

Here is a page from my yet unfinished family cookbook, explaining how Mom did the turkey

(of course there was never a written recipe - she just knew how).

I've also noted some other ways to roasting this delicious bird.

Mom's Roasted Turkey

I remember that this is the way Mom did the Turkey.  She washed the thawed bird, patted it dry and then rubbed the inside with salt and pepper.  She would then stuff it with her delicious bread stuffing (see recipe called “Grandma Gerber’s Turkey Dressing”).  She then rubbed the outside of the turkey with melted butter and sprinkled it with salt, poultry seasoning and a bit of flour.  Sprigs of parsley and small chunks of butter were placed on top and into the wing and leg folds.  A bit of water was added to the roast pan (about ½ - ¾ Cup).  The bird was roasted at 350F uncovered – allowing approx.. 30 min. per lb.  The turkey should be basted with hot drippings every 20-25 minutes.  A foil tent can be put over bird near end of roasting to keep it from getting too browned.  Delicious gravy was made with the strained drippings and some flour to thicken.  Mom never used a meat thermometer but if using one – the turkey should have an internal temperature of 170-180 degrees.  Juices should run clear and fork should turn easily when testing the thickest part of the breast or thigh.

Note – the kitchen staff at the college where I used to work, roast the lrg. turkeys while still frozen (not even removing the giblets etc.)  They rub the turkeys with olive oil, sprinkle with salt and seasoning, add 3-4 Cups of water, cover and roast overnight at 250F!!!  How easy is that!  No worrying about how to thaw the turkey safely and the meat is very tender and tasty and there’s lots of juice for gravy!

I like to roast my turkey a day ahead as to avoid the mess on serving day.  Slice and put roasted turkey in shallow roast pan, pour some of the strained juices on the meat to keep it moist.  Refrigerate or freeze.  Reheat at 375 degrees for 30 minutes or until hot.  My SIL Gloria sometimes puts mushroom soup and bread crumbs on the turkey to reheat it.  This is delicious as well.

 

Oven ready

How do you roast your turkey? Do you stuff it first?

Tomorrow, I'll prepare the dressing - just like my mom did.

Click on the above link for that recipe.

Till next time ... Blessings and Happy Thanksgiving to all our Canadian friends and family!

"Tasty Collage" - Pepper Steak

If you are on Facebook you've probably enjoyed

those bite size, fast motion videos with yummy recipes

that end with "Oh Yesssss"!

They are called buzzfeedtasty Videos  - click on the link to see some.

I love them and have actually tried some of those "tasty" recipes with good success.

Here's my version of a "tasty collage" - no video - sigh.

You'll have to use your quick video imagination.

This recipe comes from my old Betty Crocker Recipe Card Library C 1970's.
Do you remember those? Mine is even in the typical 70's avocado green colour!

This file lives in my Hoosier cabinet (top right corner) and gets pulled out on occasion for some of those
oldies, but goodies ....

Many years ago, my sister Evelyn lived with us in the city while she attended her last couple of years in high school. Even back then, as a teenager, she was a good cook.

She pulled this recipe card and treated us with a delicious dinner.

Maybe, just maybe, having this recipe library available to her is what helped make her the great cook that she has become?
Actually - Evelyn has followed in our Mother's Good Cooking footsteps and she even married a Cook (her married surname) - so appropriate.

The recipe (slightly revised):

PEPPER STEAK

1 1/2 lbs. round or sirloin steak - sliced across the grain into 1/4 X 2 inch slices

1/4 Cup Oil - I used Avocado Oil

1 Cup Water

1 medium onion - sliced

1/2 tsp. garlic salt - I used 1 clove garlic and 1/2 tsp. sea salt

1/4 tsp. ginger - I used 1 Tbsp. fresh ginger - chopped

2 medium green peppers - I used 1 green and 1 red pepper - cut into 3/4 inch strips

1 Tbsp. corn starch

1 tsp. sugar

2 Tbsp. soy sauce

2 medium tomatoes - wedged

Heat oil and brown meat for 5 minutes or until nicely browned.

Stir in the onions, garlic, salt, ginger and the water. Reduce heat, cover and simmer for 12-15 minutes.

Add the pepper strips during the last 5 minutes of simmering.

Blend the cornstarch, sugar and soy sauce and stir into meat mixture for 1 minute until thickened.

Gently stir in the tomato wedges, cover and heat through for an additional 3 minutes. Serve over your favourite rice.

Oh Yesssss!

Sometimes the "old" recipes that remind us of good times are the best.

This made a nice easy dinner for a cold, end of January, Friday night dinner.

There's another thing that warms my heart .... on these cold winter nights.

One of my almost daily pictures of our little love.

The farmer and I look at these text message photos

 over and over again with broad smiles and fuzzy warm feelings.

We also get the most delightful "bite sized" videos of this little lady.

Can you spot her loving mommy and daddy in the reflection?

Till next time ....... enjoying the last days of January and looking forward to a busy February.

Today is the farmer's 65th Birthday!

How can the years have passed so quickly?

On the weekend we purchased his birthday present

Something to replace the very old and tired BBQ that has served us so well for years (and years)...

It was time!

He put it all together and even read the instructions while doing so.

Have you noticed - he's camera shy to boot!

The steak was marinading in my favourite marinade

and just waiting to test out the new equipment.

Favourite Marinade

This is my “go to” marinade. I often cut the recipe in half when bbqing one large or two smaller steaks - just for the two of us.

½ Cup Soy Sauce

½ Cup Sherry or Red Wine Vinegar

3 Tbsp. Vinegar

2 Tbsp. Cooking Oil

2 Tbsp. Sugar

½ tsp. Ginger (I use 1 Tbsp. fresh ground ginger)

¼ tsp. Garlic Powder (I use 3-4 crushed cloves of garlic)

¼ tsp. Pepper

Wisk together above ingredients and then pour over steak.  Marinade steak for 8-10 hours in the refrigerator.  The recipe also suggests that after removing the meat for grilling – pour the marinade into a small saucepan.  Stir 1 Tbsp. Cornstarch into 2 Tbsp. Water.  Add to marinade and cook over medium heat until it boils and thickens.  Use this to baste meat during last part of cooking. We rarely do this part.

Here it is and no parts were left over - always a good sign.

What am I saying - he's a farmer and farmers know how to put things together.

The steak (it's a very large steak) looked a bit small and lonely on the grill 

with only a small packet of sweet potato and onion's on the side.

I think he loves his new BBQ and I can envision many wonderful feasts to come this summer.

Perfection! Just like him.

We are truly blessed with many good years and delicious food ...

(and a new BBQ that works)!

Happy Birthday Jim - love you!

Till next time ... enjoying the taste of Spring and Steak.