Vidalia Onion Chicken Donna Horsfield
1 or 2 lbs chicken tenders (depending on how many people you are serving)
Vidalia onion dressing
Spray square or oblong glass dish or pan with non-stick cooking spray. Pour just enough dressing on bottom of the dish to cover it. Layer the chicken tenders side by side and then pour some dressing on top of the tenders - enough to barely cover them. If you still have chicken left, after the first layer, repeat the process. Just don't put so much dressing in that the tenders are floating in it.
Bake covered at 325 for about 30 minutes then uncover and cook for another 15 minutes or so. We always serve it with mashed potatoes and a side veggie.
Country Pie Donna Horsfield
The crust:
1/2 8oz can tomato sauce (1/2 cup)
1 lb ground beef
1/4 c chopped onion
1/4 c chopped green pepper
1 1/2 tsp salt
1/8 tsp pepper
1/8 tsp oregano
1/2 c bread crumbs
Combine all of the above ingredeients in a bowl and mix well with a fork. Then pat the meat mixture gently into the bottom and sides of a greased 9 inch pie plate.
The filling:
1 1/3 c Minute Rice
1 1/2 8oz cans tomato sauce (1 1/2 cups)
1/2 tsp salt
1 c water
1 c grated cheddar cheese
Combine Minute Rice, tomato sauce, salt, water and 1/2 cup cheese. Spoon the rice mixture into the meat shell. Cover with aluminum foil. Bake in moderate over (350) for 25 minutes. Uncover, top with remaining cheese. Bake uncovered 10 to 15 minutes.
Cranberry Nut Bread Donna Horsfield
2 c sifted flour (4)
3/4 c orange juice (1 1/2)
1 1/2 tsp baking powder (3)
2 tsp orange rind (4 tsp)
1 tsp salt (2)
1 c sugar (2)
1/2 tsp baking soda (1)
1 c cranberries (2)
1 egg (2)
1/2 c walnuts (1)
1/4 c soft shortening (1/2)
Sift flour, baking powder, salt and baking soda into mixing bowl and set aside. Put egg, shortening, orange juice, rind, and sugar into blender. Cover and process at MIX until well blended. Stop blender and add nuts and cranberries. Cover and process at CHOP. Empty into flour mixture and mix buy hand only until flour is moistened. Pour into greased 9x5x3 loaf pan and bake at 350 for 50 to 60 minutes or until toothpick comes out clean. Cool on wire rack for at least 1 hour before removing from pans.
*Recipe yields one loaf. Numbers to the right are recipe doubled. This will yield 2 regular loaves or 3 small loaves using mini loaf pans.
Showing posts with label -Horsfield. Show all posts
Showing posts with label -Horsfield. Show all posts
Thursday, May 30, 2013
Sunday, May 26, 2013
Our Memories
Leftover
Sunday pot roast became hash on Monday. Mom cut up the beef and add carrots,
potatoes, onions and the leftover gravy. Yum, she was the best cook. She would
cook and especially bake and give her cakes away to everybody. Dad used to take
to Rescue Squad when he volunteered there. She would even take to the guys in
the motorcycle shop across the street because they cleared the snow from her
drive.
I
have the Yum Yum cake recipe. I have made it over the years my grand mom always
said it was Depression Cake.
I
remember my grandmother making fresh lima beans (in season) and we had them
with bread and butter as dinner. Or a big strawberry shortcake made with
bisquit dough. That was it for dinner and we loved it.
My Mom would do that exact same thing. When
fresh peas were in season, my Mom would cook them and add a little milk to the
pot with butter and salt & pepper. Bread & butter and that was the
meal. I loved it when we had strawberry shortcake for dinner. We didnt have
whipped cream, I guess that was too expensive.
My Mom & Grandmom didn't really use recipes to cook by.....they just knew how and added ingredients until it "looked right". A little of this and some of that. Very few of my Mom's recipes were ever written.
When I
was a kid till in my 20's. Every morning for
brekfast, I had buttered toast in
a bowl with hot milk poured over it. Like Judi Grau
Shute posted. But mine was never salted. We called it milked toast.
Not sure who posted this. Let me know if you own this post and I'll give you credit.
Recently
had a "Millville moment", a friend asked me for my recipe for snidley
beans. My mother and grandmother made them with green beans, bacon, onion,
vinegar and sugar. Does anyone else remember such a recipe? Also, here in
Florida they make their chicken pot pie as a pie baked in the oven with veggies
and that doesn't even make sense. It's called pot pie because it is cooked on
the stove top in a pot NOT in the oven! They don't call apple pie apple pot pie
and its baked the same way in the oven with only a different filling. Love my
Millville roots.
We used
to eat a lot of boiled potatoes with everything, and my Mom also made a great
ham and cabbage too!. We also ate a lot of that dried beef gravy over toast and
mashed potatoes. When we were kids, I also remember getting the toast in warm
milk "sick meal"...I remember it actually tasted very good even when
you weren't sick! LOL
My mom used to make what she called beef stew, but it was much more like a soup than a thick stew. What was really different about it was when she put it in the pot to cook, she put a little frame made out of 2 wires across the top of the pot, and then rolled out a thick crust and put that over the top of the pot. When it was done, the crust had soaked up a lot of the flavor on the bottom side and it was nice and flaky on top.
My mom used to make what she called beef stew, but it was much more like a soup than a thick stew. What was really different about it was when she put it in the pot to cook, she put a little frame made out of 2 wires across the top of the pot, and then rolled out a thick crust and put that over the top of the pot. When it was done, the crust had soaked up a lot of the flavor on the bottom side and it was nice and flaky on top.
We used
to have Peas and Dumplings. Fresh picked peas with bisquick dumplings. Was NOT
a side dish - was dinner and was one of my favorites!!! I was even willing to
shell all those darned peas in order to have it!
My grandmother made corned beef and potato soup. I make it
too...a great winter meal. A can of corned beef and a chopped onion added to
almost cooked cubed potatoes with the water they were cooked in. Add salt and
pepper to taste. Boil for about 15 minutes or until onions are cooked and corned
beef is cooked broken down throughout the soup. Delicious with biscuits or
Italian bread.
I'll
have to try to dig up my Mothers recipe for "Baked Glazed Spam with
Cloves" or "Canned Salmon Casserole"!
Mine
used to make spam with tomato sauce and brown sugar and then we had it with
mashed potatoes sooo good.
Yes, my mom had a tough time teaching us how to make some of her
dishes, because it was "some of this and some of that."
Not a
recipe but....my mom's family lived in a prodominately Catholic neighborhood.
Every Friday the fish truck (fishmonger) would come selling fresh fish. Even
though we are Protestant we still ate fish every Friday.
Saturday, May 25, 2013
From Donna C. Horsfield
Yum Yum Cake - Donna's Grandmother
1 c shortening
2 c sugar
2 c water
1/2 tsp salt
2 tsp cinnamon
1 box raisins
Boil above ingredients together and let cool. Dissolve 1 tsp baking soda in 1/2 cup of hot water and add to the boiled mixture. Add 4 cups of flour. Mix well. Grease and flour 9x13 pan. Bake 1 hour at 375.
Molasses Cry Babies
1 1/2 c sugar
1 1/2 tsp cinnamon
1 1/2 c crisco (or other shortening)
1 1/2 heaping tsp baking soda
12 oz molasses
3/4 cup boiled coffee
3 eggs
2 lbs flour
1 tsp ginger
Place sugar, shortening, molasses, eggs, ginger, and cinnamon in large mixing bowl. Mix baking soda with hot coffee slowly adding it to the coffee and using a bowl big enough so it won't overflow. It will bubble up. Add coffee mixture to the other ingredients and mix well. Slowly add the flour a little at a time. (I suggest buying a 2 ib bag of flour because its easier to measure that way).
Drop on greased cookie sheets by the tablespoon. Bake at 375 for about 20 minutes - more or less according to size. Let cool and store in airtight container.
Corned Beef Hash
My mom just made her regular mashed potatoes and then added a can of corned beef, broken up and shredded and mixed into the potatoes.
Lima Beans and Corn
Mom would take fresh lima beans and cut corn off the cob and boil them in water and butter and then add a little bit of milk to it. That was a side dish for us in the summer.
Broiled Hamburger
Mom would take two pounds of hamburg, add some salt and pepper, shape it into a big square, pour catsup (ketchup) all over the top of it and then broil it for (I'm guessing) 20 minutes or so, until it no longer has red drippings coming from it.
Fresh Strawberry Pie
This is the best with fresh picked strawberries - not store bought. To die for!
4 c fresh strawberries, washed and capped
3 TB cornstarch
1 c sugar
1/2 tsp baking powder
Few drops of red food coloring
1 baked 9 inch pie shell
Spread 2 cups of whole berries over bottom of cooled, baked pie shell. Mash or break up remaining berries. Add sugar, cornstarch, baking powder and mix thoroughly in a sauce pan. Bring to a boil gradually. Reduce heat and cook stirring constantly for about 10 minutes or until thick. Add a few drops of food coloring to deepen the mixture color. Cool and pour over whole berries in pie shell. Refrigerate until thoroughly chilled. Top with whipped cream.
Bacon Soup
My mom made this when she could get bacon on sale. I tweaked it a bit to use the center cut bacon (less fat) but mom made a big pot of this and it usually lasted a couple meals.
2 lbs bacon (I use the 3 pack of 12 oz center cut from BJ's - less fat)
4 large cans (28 to 32 oz) tomato puree
2 large (46 oz) cans V8 veggie juice
1/2 1 can water (or add more to desired thickness - start with 1/2 can and then adjust when you add the macaroni)
1 lb elbow macaroni
1 large onion chopped
3 or 4 stalks celery chopped
Salt and pepper to taste (you don't need much salt because of the bacon) Cut bacon into 1 - 1/2 inch pieces. Try to separate pieces as you put them into the pot. Using large stock pot, cook bacon for about 10 minutes and then throw in the onion and celery and sauté for another 10 minutes. Add tomato puree, veggie juice, water, salt and pepper and simmer for about 30 minutes. Add the macaroni and cook for about 20 to 30 minutes. (You can cook the macaroni separately and add it, but it will require less water if done that way). This is where you adjust the amount of water, and you'll only have to cook it another 10 or 15 minutes. If you freeze some, you'll probably have to add a bit of water again.
1 c shortening
2 c sugar
2 c water
1/2 tsp salt
2 tsp cinnamon
1 box raisins
Boil above ingredients together and let cool. Dissolve 1 tsp baking soda in 1/2 cup of hot water and add to the boiled mixture. Add 4 cups of flour. Mix well. Grease and flour 9x13 pan. Bake 1 hour at 375.
Molasses Cry Babies
1 1/2 c sugar
1 1/2 tsp cinnamon
1 1/2 c crisco (or other shortening)
1 1/2 heaping tsp baking soda
12 oz molasses
3/4 cup boiled coffee
3 eggs
2 lbs flour
1 tsp ginger
Place sugar, shortening, molasses, eggs, ginger, and cinnamon in large mixing bowl. Mix baking soda with hot coffee slowly adding it to the coffee and using a bowl big enough so it won't overflow. It will bubble up. Add coffee mixture to the other ingredients and mix well. Slowly add the flour a little at a time. (I suggest buying a 2 ib bag of flour because its easier to measure that way).
Drop on greased cookie sheets by the tablespoon. Bake at 375 for about 20 minutes - more or less according to size. Let cool and store in airtight container.
Corned Beef Hash
My mom just made her regular mashed potatoes and then added a can of corned beef, broken up and shredded and mixed into the potatoes.
Lima Beans and Corn
Mom would take fresh lima beans and cut corn off the cob and boil them in water and butter and then add a little bit of milk to it. That was a side dish for us in the summer.
Broiled Hamburger
Mom would take two pounds of hamburg, add some salt and pepper, shape it into a big square, pour catsup (ketchup) all over the top of it and then broil it for (I'm guessing) 20 minutes or so, until it no longer has red drippings coming from it.
Fresh Strawberry Pie
This is the best with fresh picked strawberries - not store bought. To die for!
4 c fresh strawberries, washed and capped
3 TB cornstarch
1 c sugar
1/2 tsp baking powder
Few drops of red food coloring
1 baked 9 inch pie shell
Spread 2 cups of whole berries over bottom of cooled, baked pie shell. Mash or break up remaining berries. Add sugar, cornstarch, baking powder and mix thoroughly in a sauce pan. Bring to a boil gradually. Reduce heat and cook stirring constantly for about 10 minutes or until thick. Add a few drops of food coloring to deepen the mixture color. Cool and pour over whole berries in pie shell. Refrigerate until thoroughly chilled. Top with whipped cream.
Bacon Soup
My mom made this when she could get bacon on sale. I tweaked it a bit to use the center cut bacon (less fat) but mom made a big pot of this and it usually lasted a couple meals.
2 lbs bacon (I use the 3 pack of 12 oz center cut from BJ's - less fat)
4 large cans (28 to 32 oz) tomato puree
2 large (46 oz) cans V8 veggie juice
1/2 1 can water (or add more to desired thickness - start with 1/2 can and then adjust when you add the macaroni)
1 lb elbow macaroni
1 large onion chopped
3 or 4 stalks celery chopped
Salt and pepper to taste (you don't need much salt because of the bacon) Cut bacon into 1 - 1/2 inch pieces. Try to separate pieces as you put them into the pot. Using large stock pot, cook bacon for about 10 minutes and then throw in the onion and celery and sauté for another 10 minutes. Add tomato puree, veggie juice, water, salt and pepper and simmer for about 30 minutes. Add the macaroni and cook for about 20 to 30 minutes. (You can cook the macaroni separately and add it, but it will require less water if done that way). This is where you adjust the amount of water, and you'll only have to cook it another 10 or 15 minutes. If you freeze some, you'll probably have to add a bit of water again.
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