by Marsha | Mar 31, 2009 | Budget Friendly, Holidays, Vegetarian Recipes |
8 hard boiled eggs 1 Tablespoon chopped bread and butter pickles 1 teaspoon deli-style mustard 1 teaspoon finely chopped mild sweet onion 1/2 teaspoon celery seeds 1/2 teaspoon salt 1/2 teaspoon black or white pepper 1/4 cup mayonnaise Paprika (for garnish if desired) Peel, rinse and slice in half lengthwise 8 hard boiled eggs. Empty egg yokes into a small bowl. Using a pastry blender or potato masher mash yokes until mostly smooth. add remaining ingredients except paprika. Fill egg whites with mixture and sprinkle with paprika if desired. ~Marsha Bradford Need an Egg...
by Marsha | Mar 29, 2009 | Desserts |
This cake is a one of my family’s favorite deserts. It has a wonderful texture and is richness to it. I love it too, because this cake doesn’t require a lot of fussing around in the kitchen. Simple and good, now you can’t beat that with a stick! 1/3 cup butter (softened) 3/4 cup sugar 3 eggs 2 cups all-purpose flour plus one tablespoon divided. 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 cup or 8 oz of Greek yogurt 1 cup Blueberries (fresh or frozen) In a medium sized bowl mix together flour, baking soda, baking powder and salt. With an electric mixer beat together butter and sugar until they are light and fluffy. Add eggs one at a time until incorporated. Don’t forget to scrap down your bowl yall. Add dry ingredients to the egg mixture alternately with yogurt until all just are blended together. Do not over mix! Measure out one cup blueberries in a small bowl and sprinkle with 1 Tablespoon of flour. Stir until berries are well coated with flour. This helps keep your berries from sinking to the bottom. Fold berries gently into cake batter. Pour cake batter into a prepared bunt or tube pan (greased and floured so it won’t stick) Bake in a 350 degree oven for 35-40 minutes or until golden brown and cake starts to turn loose from sides of pan. Let cake set in the pan and cool for 5-10 minutes before turn out onto a cake platter. Sprinkle with powdered sugar if desired. ~ Marsha...
by Marsha | Mar 13, 2009 | Main Dishes |
One of the hardest things that I have had to do is try to get people to write down their recipes. Some of the best cooks I know do not go by a recipe, they just throw in this or that and it turns out delicious every time! This is one of those recipes. This dish is a bit challenging to make the first time, but as they say practice makes perfect. This recipe is much better than anything you can buy in a can and is well worth the effort. 6 cups water 1 stick butter 6 cups chicken broth (cooked along with chicken) 1 can cream of chicken soup 1 t. salt Pepper to taste 5 cups self-rising flour 1/2 cup butter flavored Crisco 1 1/2 cup milk 2 cups additional chicken broth 1. Cook chicken by boiling with 1 tablespoon chicken granules. I sometimes like to cook them in the crock pot over night so that the chicken will be ready to go the next day. 2. Sift flour in a large bowl and make a well in the center. Add shortening. With your hand start to work the shortening while slowly pouring in milk. Continue to work this until you have added all the milk and all the flour in the bowl has been incorporated into a ball of dough. Cut dough into 6 pieces. Working with one piece of dough at a time, roll out thinly onto floured surface. Cut dumplings into 1 1/2 inch wide strip with sharp knife. Now cut lengthwise into 3 inch sections. 3. Heat water, butter and chicken broth...
by Marsha | Mar 13, 2009 | Budget Friendly, Main Dishes |
This comforting soup is good anytime! My family loves it. I serve it both as a main dish and it is also a delicious side dish when we have soup and sandwich night. 1 tsp. olive oil 1 large onion chopped 1/2 red pepper chopped 1 clove garlic chopped 1 tsp kosher salt 1 can chicken broth 2 Medium Potatoes 1 can cream of chicken soup 1 can chopped green chilies 2 cups frozen whole kernel corn 1 can cream style corn 2 cups cooked chopped chicken 1 can evaporated milk 1/2 tsp. chili powder 1/2 tsp. cumin 1/2 tsp coarse ground black pepper 1/8 tsp nutmeg peel potatoes and cut into bite size pieces. Place in saucepan with just enough water to cover them and boil ~10 minutes or until fork tender. Drain. Meanwhile in a dutch oven saute onion, bell pepper and garlic and kosher salt in olive oil until tender over moderate heat. Add broth, cream of chicken soup, and chilies and mix thoroughly. Reduce heat to low and stir in whole corn and canned corn, potatoes, evaporated milk, chili powder and cumin black pepper and nutmeg. Let soup simmer but not boil for 20-30 minutes or until corn is fully cooked. Serve hot with a sprinkle of cheese for garnish. * You can lighten up this recipe by using fat-free chicken broth and fat-free evaporated milk. ~Marsha...
by Marsha | Feb 18, 2009 | Breads, Budget Friendly, Main Dishes, Vegetarian Recipes |
Cornbread is the most versatile bread on the planet! A unit of cornbread is called a “Pone”, not a loaf. It’s easy to make and you can add ingredients you like to the batter. There is almost no way to mess it up! It is a great bread with any dish and travels well too. But let’s start with the basic bread. Lets start by preparing the pan. There are a couple of different ways that I prepare my skillet and which one I choose depends on how busy I am that day. 1. On an average day when things aren’t quite as hectic, I preheat my pan. Place it in a 400 degree F oven for 10 to 15 minutes while I prepare the cornbread mixture. Timing is everything with this method. You want the skillet hot when you are finished mixing the ingredients. Bring the skillet out of the oven and take a heaping tablespoon of shortening and move it around the sides of the skillet. It will melt and run down to the bottom of the pan. This gets the sides and the bottom well oiled for baking. Once the pan has been greased, then add about a teaspoon of dry cornmeal…that’s right, just cornmeal. This gives the outside of your bread a little crunch. Next you immediately dump in your cornbread mixture before the pan cools and return it to the oven. 2. On a hectic day I grab some shortening with a paper towel or just with my hand and give the unheated skillet a good smear. With this method you have to...
