Over the holidays I picked up a coupon/recipe booklet, Share Something Delicious, presented by Campbell'sKitchen.com. This first recipe caught my eye.
Slow Cooker Melt in Your Mouth Ribs
6 serving-sized pieces beef short ribs (about 3 lbs.)
2 tablespoons packed brown sugar
3 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
1/4 cup all-purpose flour
1 can (10 1/2 oz.) Campbell's Condensed French Onion Soup
1 bottle (12 fl. oz.) dark ale or beer
1. Place beef into 5 qt. slow cooker. Add brown sugar, garlic, thyme and flour and toss to coat. Pour soup and ale over beef mixture.
2. Cover and cook on low 8 to 9 hours or until beef is fork-tender.
Prep: 10 min. Cook: 8 hr.
Makes 6 servings
Note: Photo that accompanied the recipe showed it paired with mashed potatoes, but I served with rice.
I used Newcastle Ale for the liquid, but it was too strong for my taste. Next time I'm going with apple cider; I liked the apple juice with beef in the recipe from the Mrs. Wilkes cookbook. I will try this one again and will serve it with mashed potatoes. Love these quick and easy recipes.
The second recipe is from Charleston Receipts, another Junior League cookbook originally published in 1950, and according to The Gasparilla Cookbook the oldest Junior League cookbook still in print.
"Crowded House" Cucumber Salad
2 tender cucumbers, peeled and cut in paper-thin slices
1/2 cup sour cream
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon sugar
Dash of cayenne pepper
Combine and chill well. Serves 4 to 6.
Charleston Receipts, submitted by Mrs. Clements Ripley (Katherine Ball)
Really enjoyed this one; John not so much. After a couple of days, I added some dill -- good with or with out.
Friday, January 27, 2012
Sunday, January 15, 2012
Mrs. Wilkes' Cookbook
Beef Stew Casserole
2 lbs. beef stew meat
1/3 cup flour
1 teaspoon salt
Sprinkle of pepper
1 large onion, quartered
2 medium size cooking apples
3 carrots
1 cup celery
1 bay leaf
1/4 teaspoon oregano
1 cup apple juice
2 tablespoon shortening
Sprinkle meat with salt and pepper. Dredge in flour. Heat shortening in fry pan. Brown meat and add onion. Pour apple juice over meat; bring to boiling point. Cover and simmer about 1 1/2 hours or until tender. Cut carrots in long narrow strips. Slice celery in 1/2" chunks. Leave skin on apples and cut medium slices. Place in casserole dish and pour stew into mixture. Add spices and bake at 350 degrees about 30 minutes. Serve over mashed potatoes or rice. Serves 6 people.
(Cookbook: Famous Recipes from Mrs. Wilkes' Boarding House in Historic Savannah)
My favorite new dish so far. The only substitution that I made was 1 cup of baby carrots, quartered lengthwise; I used Golden Delicious apples for my cooking apples (Publix listed them as such). I served the dish with mashed potatoes; next time I'll try rice. John commented that the taste was different, but he liked it. The flavor of beef and apples was interesting but very good. Spices were right on and not overwhelming. It was easy to prepare, which always scores points. After the disaster of my last dish, this one was wonderful and will be added to my collection to use again.
2 lbs. beef stew meat
1/3 cup flour
1 teaspoon salt
Sprinkle of pepper
1 large onion, quartered
2 medium size cooking apples
3 carrots
1 cup celery
1 bay leaf
1/4 teaspoon oregano
1 cup apple juice
2 tablespoon shortening
Sprinkle meat with salt and pepper. Dredge in flour. Heat shortening in fry pan. Brown meat and add onion. Pour apple juice over meat; bring to boiling point. Cover and simmer about 1 1/2 hours or until tender. Cut carrots in long narrow strips. Slice celery in 1/2" chunks. Leave skin on apples and cut medium slices. Place in casserole dish and pour stew into mixture. Add spices and bake at 350 degrees about 30 minutes. Serve over mashed potatoes or rice. Serves 6 people.
(Cookbook: Famous Recipes from Mrs. Wilkes' Boarding House in Historic Savannah)
My favorite new dish so far. The only substitution that I made was 1 cup of baby carrots, quartered lengthwise; I used Golden Delicious apples for my cooking apples (Publix listed them as such). I served the dish with mashed potatoes; next time I'll try rice. John commented that the taste was different, but he liked it. The flavor of beef and apples was interesting but very good. Spices were right on and not overwhelming. It was easy to prepare, which always scores points. After the disaster of my last dish, this one was wonderful and will be added to my collection to use again.
Tuesday, January 10, 2012
Shrimp Casserole
Haven't left The Gasparilla Cookbook yet -- one final recipe before I move on. The finished dish was a surprise and a disappointment. I think it could be much better with some changes; any and all suggestions will be appreciated. But first the original recipe and my substitutions.
Shrimp Casserole
2 pounds raw shrimp
1/3 cup finely chopped onions
1/3 cup celery
2 tablespoons butter or margarine
1 or 2 cloves garlic
1 cup raw rice
1 No. 3 can tomatoes
2 cups chicken bouillon or canned consomme
1 bay leaf
3 tablespoons chopped parsley
1/2 teaspoon ground cloves
1/2 teaspoon marjoram
1 teaspoon chili powder
Dash Cayenne
1 tablespoon salt
1/8 teaspoon pepper
Shell and clean raw shrimp. Brown onion and celery in butter or margarine with garlic cloves. Into a casserole that holds at least 2 1/2 quarts, put the onion, celery, garlic, shrimp, raw rice, tomatoes and chicken bouillon or canned consomme. Add remaining ingredients and stir. Cover tightly and cook 1 1/2 to 2 hours at 350 degrees. Stir once with a fork during cooking period so that all flavors are blended more fully.
Serves 6. (The Gasparilla Cookbook, recipe submitted by Mrs. Victor B. Yeats.)
I didn't used fresh shrimp, but substituted a thawed 24-ounce bag of Publix's frozen, cleaned raw shrimp. I assumed that the celery was also chopped and the garlic was minced, and I always use butter. Also, I used boxed chicken broth instead of consomme. More about the rice later; I used Mahatma long-grain enriched rice. And I assumed at all of the herbs were dried and not fresh.
The No. 3 can of tomatoes was confusing and I pulled out my Joy of Cooking. I actually have six Joy of Cooking cookbooks, all of which have different publication and/ or printing dates, from a reprint of the original to a 75th anniversary copy. What I found was that a No. 3 can has changed over the years. Currently it refers to a can of approximately 50 ounces and a No. 303 is about 16 ounces, but it used to refer to a can of about 16 ounces. Given the amount of rice and the 2 cups broth called for, I opted for a 14 1/2-ounce can of diced tomatoes.
I loved the taste of this dish! What I didn't like was hard to get past -- cooking aroma and mouth-feel of the dish. I'm not sure if I should have used 3 tablespoons of fresh parsley or decreased the dried amount to the 1 tablespoon equivalent. The cooking odors were just too strong, and I think it was the parsley. In addition, I did not like what happened to the rice; it became mushy and just didn't feel good in my mouth.
I'd like to try to modify this recipe -- first by changing the herbs, maybe basil, oregano, and thyme instead of or in addition to the parsley; second by substituting a converted rice for the enriched -- something that might stand up better to the cooking time. So all in all, this attempt was disappointing.
Shrimp Casserole
2 pounds raw shrimp
1/3 cup finely chopped onions
1/3 cup celery
2 tablespoons butter or margarine
1 or 2 cloves garlic
1 cup raw rice
1 No. 3 can tomatoes
2 cups chicken bouillon or canned consomme
1 bay leaf
3 tablespoons chopped parsley
1/2 teaspoon ground cloves
1/2 teaspoon marjoram
1 teaspoon chili powder
Dash Cayenne
1 tablespoon salt
1/8 teaspoon pepper
Shell and clean raw shrimp. Brown onion and celery in butter or margarine with garlic cloves. Into a casserole that holds at least 2 1/2 quarts, put the onion, celery, garlic, shrimp, raw rice, tomatoes and chicken bouillon or canned consomme. Add remaining ingredients and stir. Cover tightly and cook 1 1/2 to 2 hours at 350 degrees. Stir once with a fork during cooking period so that all flavors are blended more fully.
Serves 6. (The Gasparilla Cookbook, recipe submitted by Mrs. Victor B. Yeats.)
I didn't used fresh shrimp, but substituted a thawed 24-ounce bag of Publix's frozen, cleaned raw shrimp. I assumed that the celery was also chopped and the garlic was minced, and I always use butter. Also, I used boxed chicken broth instead of consomme. More about the rice later; I used Mahatma long-grain enriched rice. And I assumed at all of the herbs were dried and not fresh.
The No. 3 can of tomatoes was confusing and I pulled out my Joy of Cooking. I actually have six Joy of Cooking cookbooks, all of which have different publication and/ or printing dates, from a reprint of the original to a 75th anniversary copy. What I found was that a No. 3 can has changed over the years. Currently it refers to a can of approximately 50 ounces and a No. 303 is about 16 ounces, but it used to refer to a can of about 16 ounces. Given the amount of rice and the 2 cups broth called for, I opted for a 14 1/2-ounce can of diced tomatoes.
I loved the taste of this dish! What I didn't like was hard to get past -- cooking aroma and mouth-feel of the dish. I'm not sure if I should have used 3 tablespoons of fresh parsley or decreased the dried amount to the 1 tablespoon equivalent. The cooking odors were just too strong, and I think it was the parsley. In addition, I did not like what happened to the rice; it became mushy and just didn't feel good in my mouth.
I'd like to try to modify this recipe -- first by changing the herbs, maybe basil, oregano, and thyme instead of or in addition to the parsley; second by substituting a converted rice for the enriched -- something that might stand up better to the cooking time. So all in all, this attempt was disappointing.
Monday, January 9, 2012
Gasparilla Cookbook: Recipe Two
Cheese Onion Bake
6 cups thinly sliced onion rings (about 6 medium onions)
1/4 cup butter or margarine
1/4 cup enriched flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon monosodium glutamate
2 cups shredded sharp processed American cheese (1/2 pound)
Place onion rings in 1 1/2-quart casserole. Melt butter in saucepan; blend in flour. Gradually stir in milk. Cook, stirring constantly, until thick. Stir in salt, pepper, monosodium glutamate and cheese. Pour over onions. Bake uncovered in 325 degree oven about 35 minutes. Serves 4 to 6.
(The Gasparilla Cookbook, submitted by Mrs. Alonzo Regar)
I used Vidalia onions and omitted the MSG. Also, I cooked longer than 35 minutes until casserole was bubbly and lightly brown on top (closer to 50 minutes to an hour). Really enjoyed this recipe. The Vidalia onions are so mild and sweet when cooked.
The Gasparilla Cookbook was originally published in 1961 when married women were identified by their husbands names. And, according to the 50th anniversary edition that I received for Christmas, it was only the fifth cookbook published by a Junior League organization. It was highlighted in the Tampa-St. Pete booth at the World's Fair in the late 1960s, and Jackie Kennedy was pictured carrying a copy when she attended the fair.
6 cups thinly sliced onion rings (about 6 medium onions)
1/4 cup butter or margarine
1/4 cup enriched flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon monosodium glutamate
2 cups shredded sharp processed American cheese (1/2 pound)
Place onion rings in 1 1/2-quart casserole. Melt butter in saucepan; blend in flour. Gradually stir in milk. Cook, stirring constantly, until thick. Stir in salt, pepper, monosodium glutamate and cheese. Pour over onions. Bake uncovered in 325 degree oven about 35 minutes. Serves 4 to 6.
(The Gasparilla Cookbook, submitted by Mrs. Alonzo Regar)
I used Vidalia onions and omitted the MSG. Also, I cooked longer than 35 minutes until casserole was bubbly and lightly brown on top (closer to 50 minutes to an hour). Really enjoyed this recipe. The Vidalia onions are so mild and sweet when cooked.
The Gasparilla Cookbook was originally published in 1961 when married women were identified by their husbands names. And, according to the 50th anniversary edition that I received for Christmas, it was only the fifth cookbook published by a Junior League organization. It was highlighted in the Tampa-St. Pete booth at the World's Fair in the late 1960s, and Jackie Kennedy was pictured carrying a copy when she attended the fair.
Saturday, January 7, 2012
Gasparilla Cookbook: Recipe One
Pork Chops A La Margaret
8 pork chops
Egg noodles, cooked
Sauce:
1/2 cup catsup
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon nutmeg
1/3 cup cider vinegar
1 cup water
1 bay leaf
Brown chops on both sides. Place in casserole dish or oven-proof platter. Assemble sauce and pour over pork chops. Cook in 325 degree oven for 1 1/2 hours. Serve over hot noodles. Serves 8.
(The Gasparilla Cookbook, submitted by Mrs. George A. Hockschwender)
I substituted 2 teaspoons celery salt for the salt and celery seed (John needs no tiny seeds in his diet). Next time I will remember to deglaze the frying pan with the sauce to get all the flavors from browning the chops.
Last night's recipe selection was based on ease of preparation and intriguing ingredients combination. Both John and I enjoyed it. I served it with romaine lettuce pieces and canned peach halves. He was looking for the barbecue sauce, and I suggested he try the pork chop before he used it. His comment was, "This is good." We also have leftovers, which I love and (bless his heart) John will eat.
The combination of celery, nutmeg, and cider vinegar was indeed interesting. I kept thinking maybe German origins before tasting, and after tasting a thin barbecue sauce also. Good, simple recipe -- would try again.
8 pork chops
Egg noodles, cooked
Sauce:
1/2 cup catsup
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon nutmeg
1/3 cup cider vinegar
1 cup water
1 bay leaf
Brown chops on both sides. Place in casserole dish or oven-proof platter. Assemble sauce and pour over pork chops. Cook in 325 degree oven for 1 1/2 hours. Serve over hot noodles. Serves 8.
(The Gasparilla Cookbook, submitted by Mrs. George A. Hockschwender)
I substituted 2 teaspoons celery salt for the salt and celery seed (John needs no tiny seeds in his diet). Next time I will remember to deglaze the frying pan with the sauce to get all the flavors from browning the chops.
Last night's recipe selection was based on ease of preparation and intriguing ingredients combination. Both John and I enjoyed it. I served it with romaine lettuce pieces and canned peach halves. He was looking for the barbecue sauce, and I suggested he try the pork chop before he used it. His comment was, "This is good." We also have leftovers, which I love and (bless his heart) John will eat.
The combination of celery, nutmeg, and cider vinegar was indeed interesting. I kept thinking maybe German origins before tasting, and after tasting a thin barbecue sauce also. Good, simple recipe -- would try again.
Friday, January 6, 2012
Cookbook Obsession
Friday, January 6, 2012
I love cookbooks! I collect cookbooks and recipes and have way too many of both. I even asked for a another cookbook for Christmas. I love to read them and dream that one day someone (me?) will actually cook something from my growing collection. My daughter, Charlotte, suggested that one of my New Year's resolutions would be to try a new recipe from a different cookbook on a weekly basis and then blog about it. So here I am.
Last night I went through my requested Christmas present -- The Gasparilla Cookbook 50th Anniversary Edition. The Gasparilla Cookbook was originally published in 1961 by the Junior League of Tampa, and it was one of my first cookbooks. I'd forgotten what a great cookbook it is. I used their banana bread recipe for years, and I still make their shrimp creole. But in looking through it last night, I was reminded of some of Tampa's wonderful restaurants (some are long gone) and their recipes -- The Columbia, Valencia Gardens, Louis Pappas, Las Novedades, Kapok Tree Inn, and so many more. And I found a few recipes that I haven't tried yet that sound great.
So recipes in hand, I was off to Publix this morning and have the ingredients for three or four new dishes to experiment with over the next week. I'll post later which I decided upon for tonight and let you know how it tastes.
I love cookbooks! I collect cookbooks and recipes and have way too many of both. I even asked for a another cookbook for Christmas. I love to read them and dream that one day someone (me?) will actually cook something from my growing collection. My daughter, Charlotte, suggested that one of my New Year's resolutions would be to try a new recipe from a different cookbook on a weekly basis and then blog about it. So here I am.
Last night I went through my requested Christmas present -- The Gasparilla Cookbook 50th Anniversary Edition. The Gasparilla Cookbook was originally published in 1961 by the Junior League of Tampa, and it was one of my first cookbooks. I'd forgotten what a great cookbook it is. I used their banana bread recipe for years, and I still make their shrimp creole. But in looking through it last night, I was reminded of some of Tampa's wonderful restaurants (some are long gone) and their recipes -- The Columbia, Valencia Gardens, Louis Pappas, Las Novedades, Kapok Tree Inn, and so many more. And I found a few recipes that I haven't tried yet that sound great.
So recipes in hand, I was off to Publix this morning and have the ingredients for three or four new dishes to experiment with over the next week. I'll post later which I decided upon for tonight and let you know how it tastes.
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