Recipes

Customers are often asking how to cook our smoked hams.  Really they just need to be reheated (145F) as the smoking process cooks them.  Here’s a yummy way of preparing the ham.

Mix together 2 cups apple cider, 2 T honey mustard, and 1 T rosemary.   Put ham in casserole and pour mixture over top.  Cover and bring to a simmer.  Simmer 1 1/2 hours.   Broth can be thickened to make a sauce.

Don’t tell Grandma, but Jackie has actually helped me make a shepherd’s pie that I really enjoy.    I really hated shepherd’s pie when Grandma made it growing up.  I make a version that’s ok, but I only make it occasionally because I just don’t really care for it.  But Jackie’s idea makes it yummy.

Here’s my version of Jackie’s shepherd’s pie:

Shepherd’s Pie
3T butter                                          3T cornstarch
1 c milk                                               2 T beef broth liquid (or powder)
1 1/2 lb potatoes, peeled, boiled           1/2 c cheese
assorted cooked veggies, amount depends on how much your family will eat
1 lb ground beef                                   1 small onion, finely chopped
1 T Worcestershire sauce                 1 t garlic powder
 
Start with ‘white sauce’.  Melt butter and stir in cornstarch.  Carefully add milk and beef broth concentrate.  Stir until thick and smooth.  **you can use a can of cream soup but it’s easy to make the sauce

Brown the ground beef (drain if necessary), add the onions and saute till soft.  Mix in w. sauce and garlic powder.

Mix beef with sauce and pour into greased casserole (mine is 8×10).  Layer in vegetables, as many as your family will like (it’s a thin layer here-haha).  I used corn and yellow beans.  I would have added carrots, but they were in the garden still  :)

Mash/rice the potatoes.  Add enough butter to make nice.  Add in cheese.  We like a mixture of cheddar and mozzarella to make it stringy.

Bake 350F for 45 minutes.  Let sit for a few minutes because it will be molten!

I’m sharing these recipes over at Miz Helen’s Full Plate Thursday

More Recipes

I forgot to share my meatball recipe yesterday.  Well the sauce is my Auntie Edna's recipe but she used store-bought meatballs.  I make my own and just add them straight to the sauce (no pre-browning).

BBQ Meatballs
1lb ground beef                              1 sm. onion, chopped fine
1/2 c bread crumbs                      1/2 t garlic powder
1/2 c milk                                         salt & pepper

Saute onions and add to other ingredients.
Sauce:
1 1/2 c ketchup                             3/4 c brown sugar
3T mustard                                       3 T vinegar

Mix up sauce in casserole dish.  Form meat into small balls and drop directly into sauce.  Cover and bake 350F for about 1 hour.

Grandma always likes when I make mashed potatoes to go along with BBQ meatballs.  Personally, since the oven is on for an hour, it's the perfect time to make baked potatoes or scalloped potatoes.

If you have the time, make these to go with the meatballs:

Garlic Parmesan Bread Sticks -makes 2 1/2 doz.

Dough:
1 T yeast                                   1 1/2 c warm water
4 T butter                                1 T sugar
pinch salt                                4 c flour
Topping:
1/2 c butter, melted
4T Parmesan                        2 T dried parsley
1 1/2 T garlic powder (not garlic salt)

Mix the dough ingredients to make a soft dough.  Let rest 10 minutes.
Combine the topping ingredients.

Roll out dough about 15x15 inches.  Carefully transfer to a lined baking sheet.  Cut in half, then cut into 1 inch strips.  Spread with topping mixture.
Bake 350F for 18-20 minutes.
                         

Fall Recipes

Thought I'd share some recipes today.  Finally the election is over and I'm trying to get back to my real work  :)  But I'm so tired and wore out, I can't get anything done.  I do have one load of laundry in the machine and need to do dishes.  So tired.

First recipe is a favourite of mine.  I don't make it often because of the wackos non-tomato family members.

Tomato Pot Roast

5 garlic cloves, roughly chopped
3 lg carrots, cut in half or quarters
1 onion, finely chopped
2 stalks celery, same as carrots
28oz tomatoes
2 cans tomato paste
2 t basil, oregano, and rosemary
1 t salt and pepper
4 lb blade roast

I mix everything (except beef) together in a bowl.  Place roast in crockpot, then pour 'sauce' over top.  Cook 8 hours on low.

Growing up in Bowmanville, autumn meant apple time.  In fact, next weekend is Apple Fest.  You should check it out if you are nearby.  There aren't too many orchards up here, but I can get Algoma apples at No Frills and they are from 'home'.  In fact, some of their orchards are down the road from my Grandma's house.

Here's an easy apple recipe:

Apple Crisp

1 c brown sugar                     3/4 c flour
3/4 c rolled oats                    1 t cinnamon and nutmeg
1/2 c butter

Grease a 9x9 inch pan.  Peel and slice apples into pan.  Make crumbs (I often melt the butter to make it easier).  Sprinkle over sliced apples.
Bake 375F for 30-35 minutes.

Recipes

It's been a while since I shared a recipe so here are a couple from this week's menu.

German Hamburger

1 lb ground beef                             1 c fresh bread crumbs
1/4 c milk                                         1 t salt
1 T parsley                                        1 egg
1 onion, chopped fine

Soak bread in milk.  Add everything else and mix by hand.  Shape into patties and fry.  Good served in winter with gravy.

This also makes a good meatloaf.  Just put into a greased loaf pan and bake 350F for about an hour.


Scottish Bridies   -these are like a Cornish pasty but without any vegetables


Pastry:  5 c flour                              pinch of salt
            1/2 c lard                            1 c butter
            enough water to make a dough

Filling: 2lb steak blade or rib make good choices  -to do this right, use Angus beef
           1 onion, finely chopped
           salt, pepper and prepared mustard

Cut lard and butter into flour and salt.  Add enough water to make a pastry type dough.  Cover and refrigerate.

Meanwhile, cut meat up into bite-sized cubes.  Mix in onion.  Season with salt, pepper and a bit of mustard.

When ready, divide dough into 8.  Roll out into ovals and place 1/8 of the meat filling on half the oval.

Fold pastry over filling, pinch and fold over edge to seal.  Make a couple slits in the top.  Brush with egg wash.

Bake 400F for 10 minutes and then lower oven to 350F for another 30-35 minutes.

Tonight I made a meat and vegetable goulash.  It was so good I had two helpings!!  It was easy to put together and just simmered alone in the oven.

Meat and Vegetable Goulash

2 lbs stewing beef or steak, cubed into 1 inch pieces
salt and pepper                                    3 T cornstarch
1 onion, finely chopped                    1 -28 oz can diced tomatoes
1 c beef broth                                        1 T sweet paprika
4 carrots, sliced                                   1 lb potatoes, peeled and cubed
1 small can green beans                    1 small can corn

You can brown the meat if you want, but it turns out fine without browning.  Put everything (except canned vegetables) into a casserole (love my Kitchenaid ones) and cover.  Simmer 350F for 40 minutes.  Stir and add other vegetables and simmer another 40 minutes.  Check to make sure potatoes are cooked.  Adjust seasoning if needed.

Recipes

  This is our front door this morning.  It was -32C when Colin headed outside to head to the barn.  Our old front door is only a single pane of glass, so not too great in the winter.  It's a good time to make some comfort food.  I thought I'd share some recipes:



Chili
2 lb ground beef                         2 can tomato soup (don't dilute)
7 cans (19 oz) kidney beans -drain half  or use 4 cans kidney beans and 3 cans navy beans (drain navy beans)
1 can (28 oz) crushed tomatoes and diced tomatoes (don't drain)
6 onions, chopped
1 small jar sweet pimentos, chopped
6 T chili powder, or to taste

Brown beef and onions, drain if needed.  Add everything else.  Simmer over low heat for a few hours.  Stir fairly often.  Even better when made the day ahead.

Ranch Buns
make ranch spice from Niki's blog 
then make a batch of potato bread dough, adding in 1-2 T of ranch spice:
1/3 c potato flakes                      2 T yeast
2 c warm water                             1/2 c margarine
1 T salt                                              2 eggs, beaten
6 c flour                                            1-2 T ranch spice


Put in the bread machine in the usual order:  wet stuff first, then dry, then flour and yeast on top.  Let rise once.  This is also easy to make by hand.

Roll into golf ball sized balls and place in a greased cake pan (9x9 makes 16).  Let rise then bake 400F for 15 minutes.  Brush with melted butter then sprinkle with Parmesan.

Yummy brownies.  These brownies have a secret ingredient -oatmeal!  But you would never know if you didn't tell anyone.  This is only half a batch, the recipe makes 9x13

Oatmeal Brownies
1 c oatmeal                        1 c butter
2 c boiling water              4 eggs
3 c brown sugar               2 t vanilla
2 t bk powder and bk soda
2 c flour                                 1 t salt
4 T cocoa
Mix oats, butter and water.  Let cool.  Add all other ingredients.  Pour into greased pan or pans.  Bake 350F for 40 minutes until done.

Chocolate Glaze
3/4 c sugar (brown or white)                1/4 c milk
2 T butter                                                       1/3 c mini marshmallows
1/4 c semi-sweet chocolate chips
Bring sugar, milk and butter to a boil.  Cook and stir for 2 minutes.  Remove from heat and add marshmallows and chips.  Stir till melted.  Let cool a bit.  Pour over cake or brownies.

Recipe Catch-Up

I just realized that I haven't posted any new recipes here for a while.  So here are a few:


Potato Goulash
1 1/2 lb pork -I used shoulder chops cut into bite-sized pieces
2 cloves garlic, chopped
2 T paprika (not hot)
2 lb potatoes, peeled and chopped into bite-sized pieces
2 onions, chopped
2 T vinegar
3 c beef stock
14 oz diced tomatoes
Brown pork and onions.  Add everything else to pot.  Simmer on low for 1 hour.

Chicken Cacciatore
3lb chicken pieces, we use thighs                     1 onion, chopped
2 cloves garlic, minced                                         salt & pepper, to taste
28oz stewed tomatoes                                           28 oz tomato sauce
1/4 cup red wine                                                     1/4 tsp thyme
1 bay leaf
Brown the chicken in a little oil. Add everything into a dutch oven. Cover and simmer all afternoon until the house smells wonderful Don’t use a crock pot, the sauce doesn’t reduce and is too runny.

Honey Barbecue Pork Ribs
2 lb pork ribs                                    1 sm onion, chopped
1 c bbq sauce, we prefer Diana’s honey and garlic
1/3 c honey
Arrange ribs in the crock pot, sprinkle with onions.  Combine sauce and honey.  Pour over ribs.  Cook on Low for 7-9 hours.
Two really yummy recipes for you to enjoy.  Even better, they don’t need an oven and can be basically tossed in the pot and forgotten about.  Some days we all need recipes like that.


Black Bottom Cupcakes
makes 3 dozen
White Part:
Beat together 8 oz cream cheese, 1 egg, and 1/3 c sugar.  Then stir in 6 oz mini chocolate chips.  Set aside.
Chocolate Part:
2 c flour                                        3/4 t salt
1 1/2 t bk soda                            3/8 c cocoa
1 1/2 c wt. sugar                       1 1/2 c water
1 1/2 t vinegar                          1 t vanilla
1/2 c oil
Line muffin tins.  Fill 1/3 full with chocolate part.  Top with 2 t white part.
Bake 350F for 20 minutes, or until done.

Meatloaf
1 c bread cubes                        1/4 c milk
1 t salt                                           1 T parsley
1 onion, chopped fine            1 egg
1 lb ground beef
Soak the bread in the milk.  Add everything else and mix gently.  Put into a greased loaf pan.
Bake 350F for 1-1 1/4 hours

Baked Egg Sandwiches -makes 4
4 hamburger buns, not sliced    4 tomato slices
salt & pepper                                  4 eggs
1/3c grated cheese                      1/4 c cream
3 T chopped scallions
Slice a thin piece off the top of each bun and scoop out most of the crumbs -leaving about a 1/2 inch shell.  Put the buns on a baking sheet.  Put a slice of tomato in each.  Carefully crack an egg in each bun.  Sprinkle with s&p, then cream, cheese and scallions.
Bake 375F for 20-30

Golden Pork Chops -makes 4
4 pork chops, 1/2 inch thick                 1/2 c bread crumbs
s&p                                                                   1 T oil
1 egg, beaten                                                2 c milk
Mix egg with salt & pepper.  Dip pork chops to coat.   Put chops in crumbs and coat well.  Let sit for a few minutes to dry.  Brown chops in oil in fry pan.  Remove chops to oven proof casserole and add milk to almost cover.  Turn once or twice as it cooks.
Bake 350F for 45-60 minutes

Paula's Perishky

I love meat perishky.  The Mennonite Girls Can Cook girls got me started making them.  But most of the time I just make them with leftover roast beef, my favourite is leftover Russian Brisket, though my Lendenbraten would by good too.

First you need a nice bread dough.

REFRIGERATOR POTATO BREAD
1/3 c potato flakes                      2 T yeast
2 c warm water                             1/2 c margarine
1 T salt                                              2 eggs, beaten
6 c flour
Put in the bread machine in the usual order:  wet stuff first, then dry, then flour and yeast on top.  Let rise once.  This is also easy to make by hand.

PERISHKY FILLING
1 lb or so of leftover roast beef, chopped
leftover gravy
cornstarch
If you followed the perishky link above, you’ll see that they add undiluted cream of mushroom soup.  That is about the consistency to which I thicken the leftover gravy.  Mix the meat and the gravy together, but don’t make it too liquid.  It’s hard to describe, you’ll know when it’s right.
Cut off pieces of dough a little larger than an egg, depending on the size of buns you want.  Press the dough out into a circle the size of your palm, I just use my fingers.  Make sure the centre of the dough doesn’t get thin.  Place a spoonful of filling in the centre of the dough, again, the amount will depend on the size of the dough circle.  Bring the dough up over the filling and seal well.  Put on a lined cookie sheet and let rise.
Bake 350F for 25 minutes or until golden.   These freeze well and make a quick snack/lunch.

This dough also makes yummy buns and can be kept in the fridge for 3 days.


CINNAMON PULL BUNS
Use the above dough.  Cut off golf ball size pieces and roll into balls.  Dip each ball into melted butter then into cinnamon sugar.  Drop balls into a greased bundt pan.  Let rise again.  Bake 350F for 30 min.  Invert on serving plate and pull off pieces.  Mmmm!  They taste like doughnuts.

GARLIC PULL BUNS
Melt about 1/4c butter and mix in 1 t garlic powder (real garlic will burn).  Dip golf ball sized pieces into garlic butter.  Drop into greased bundt pan and let rise.  Bake 350F for 30 min.

Lendenbraten

I usually don't fuss too much when making a beef roast.  A good roast doesn't need much done to it.  But, if I have some sour cream handy and want to make some delicious gravy, this is what I make.

Lendenbraten

beef roast, any size
one envelope onion soup mix
water (an inch or so up roast)

Put everything in your roasting pan, cover, and roast 300F for 30 minutes/pound.  Remove roast to cutting board and put pan on stove top, adding more water if needed for volume of gravy.  Mix 2 T cornstarch into 1 cup sour cream.  Carefully stir in sour cream.  Stir till thick, but don't boil.

Yum, yum.  I usually schedule french fries some time after making this roast -so good with this gravy.

Easy Roast Beef

This is my super simple, don't want to be bothered, Roast Beef:

put a beef roast in a roasting pan, sprinkle with onion soup mix, pour in some water.  Cover pan and cook 30 min/ pound at 300F

Corn Chowder

makes about 8 cups
2 T butter or bacon fat
1 c chopped onion
1/2 t salt and pepper 
1/4 t paprika
11/4 lbs potatoes, peeled and diced fairly small and cooked
2 c milk
2 14oz cans cream-style corn
1 c cheddar cheese, shredded -or to taste

Melt butter or bacon fat, add onion and cook until starting to caramelize but not too brown.  Add seasonings.  Add potatoes, milk and corn.  Stir until heated through.  But don't boil.  Stir in cheese until melted.

If you have leftover potatoes this goes together really quickly.  It's very yummy and freezes well.

I'll mention one of my favourite kitchen 'gadgets'.  It's called the Simmer Mat and it's from Lehman's.  It allows me to simmer things, like cream soups, without having to worry about it sticking and burning.  My gas stove only goes down so low before it goes out, so the mat is heaven sent.  I actually have 2  :)

My Helper

I have a wonderful little helper.  She's ready to dig in whenever I'm baking or cooking.  Too much help sometimes  :)  Today we made pizza.  Ella made her own pizza and I think it looks yummy. 

Pizza Dough

2 3/4 c flour
1 t salt
2 t oil
1 T yeast
1 T sugar/honey
1 c warm water

I let the dough rise a little bit.  Oil cookie sheet/pizza pan and sprinkle with cornmeal.  When you have your toppings on, bake 450F for 15 minutes.  Let sit for a couple minutes so the cheese isn't molten  :)


We're trying a new recipe tonight.  I'll give it to you because it looks and smells delicious and I don't think it will disappoint.

Bavarian Beef Pie

pastry for a 2 crust, 7-8 inch pie pan (I used a French tart shaped pan)

1 lb stew beef, cut into 1/2 inch cube
2 t oil and 1 T butter
1 small potato, cut into 1/2 inch cube
1 small onion, finely chopped
1/2 c shredded apple
1 clove garlic, minced
2 t flour
1 1/2 t beef bouillon granules
1 t parsley
1/8 t celery seed, dill weed, thyme, and pepper
1/2 c water

Brown beef in oil.  Remove.  Melt butter and saute onions, potatoes and apple for 2-3 minutes.  Stir in garlic and flour.  Cook for 2 minutes.  Add seasoning, beef broth, beef, and water.  Cook and stir until thickened.

Pour into a pastry lined pie pan.  Cover with pastry.  Cut slits to let out steam.  Bake 375F for 30-35 min.

Yumm

Supper New Year's day went really well and tasted delicious.  Here's a couple recipes:

Boeuf Bourguignon

6 slices bacon
4 lb stew beef, dried
2T butter
2 large carrots, quartered
3T flour
2 large onions, chopped
2T tomato paste
2c good red wine -I used a Cabernet Sauvignon
2c beef stock
1/2 t thyme
1/2 t parsley
1/2 t rosemary
2 bay leaves
salt and pepper

Cook bacon until crisp.  Drain fat and reserve (save bacon for sandwiches).  Return a bit of bacon fat to pan.  Heat till very hot.  Brown the stew beef, a little at a time, adding more bacon fat as required.  I used my 12 inch deep skillet and removed beef to dutch oven as they were done.

Reduce heat and add butter.  Saute, covered, onions and carrots until onions are soft and translucent.  Add garlic and cook briefly.  Sprinkle with flour and scrape any bits from the bottom of the pan.  Add everything else.  Bring to a boil and let thicken a bit.  Pour over meat and gently stir to combine.  If meat isn't covered, add a bit of beef stock.   Cover dutch oven and bake for 1 1/2-2 hours at 350F.  Until meat is tender.

If you make this a day ahead of time.  Reheat at 350F for 30 minutes.

I actually thought to take a picture of the finished product.  Here it is in one of my favourite Christmas presents.  My Mom got me a Kitchen Aid 5.??qt, dutch oven.  It's ceramic on cast iron.  Weights a TON but it will be beautiful for cooking with.

Freezer Potato Casserole

5lb potatoes, peeled and boiled
8 oz cream cheese
1/4t garlic powder
1t salt
1/4 c chives, I used dried from the store
shredded cheddar to suit

Mash everything together and put into freezer containers that suit the size of your family.  When ready, thaw and pour into a greased casserole dish.  Bake 375F for 30-40 min.

It was so wonderful to have all the cooking done ahead of time.  We only have a kitchen, so I can't hide dirty dishes while people eat in the dining room.  It was nice to have all the extra dishes washed and put away and not have to be scrambling to get it all done before the guests arrived.  Made for a much calmer day.  Now that I have a smaller home, the cook ahead meals really make sense.  Besides, things like stew just get better the next day!