Author Archives: ruthep

Definitely Not From The Store French Onion Dip

17 Tuesday Aug 2010

Posted by in Dip, French Onion Dip, onions, Recipe, soup mix, sour cream

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I love French Onion Dip. I think just about everyone does.It seems that way, anyway.
Here is a yummy recipe for a French Onion Dip that is worlds away from the kind you buy at the store.
It is so good!
If you want to cut the fat use fat free mayonnaise and sour cream.

Ingredients:

2-1/2 cups sour cream

1 cup mayonnaise

1/4 cup chopped onion- choose a mild such as yellow or even green onions.

a 1.4 oz. package dry French onion soup mix

1/2 teaspoon dried minced onion

Mix all the ingredients together.
Chill until serving.

You will get a nice bowl of dip that should see you through a bag of chips.

Blueberry Cobbler

14 Saturday Aug 2010

Posted by in Blueberry, blueberry cobbler, dessert, Recipe

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I know, I know. Another blueberry recipe. Hey what can I say? They are in season and I grow them.
Blueberry cobbler is just simply wonderful. It is homey and delicious.

Preheat your oven to 400 degrees Fahrenheit.
You will need a 2 quart baking dish.

Ingredients:

4 cups fresh or frozen blueberries
1/4 cup water
1/3-2/3 cup sugar
1 Tablespoon cornstarch

1 cup flour
2 Tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 cup butter
1 egg
1/4 cup milk

Combine the 1/3-2/3 cup sugar and cornstarch in a saucepan. Add the water and blueberries.
Cook over medium heat until thickened and bubbly.
Turn heat to warm and keep filling hot while making the rest.
In a medium bowl, stir the flour, remaining sugar, baking powder, and cinnamon. Cut in the butter until mixture is crumbly.
Stir together the egg and milk.
Add to flour mixture and stir to moisten.
Pour filling into baking dish.
Drop mounds of dough on top of the filling.
Bake in the preheated oven for 20-25 minutes until a toothpick inserted into the topping comes out clean.

Serves 6.

Blueberry Crisp

13 Friday Aug 2010

Posted by in Blueberry, blueberry crisp, dessert, Recipe

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Most times, when thinking of a crisp, apple or peach comes to mind. But, you can use about any fruit for a crisp.
So, for a change of pace why not try a blueberry crisp?

Preheat your oven to 375 degrees Fahrenheit.
You will need a 2 quart baking dish.

Ingredients:

5 cups fresh or frozen blueberries
4 Tablespoons sugar
3 Tablespoons flour

1/2 cup rolled oats
1/2 cup brown sugar
1/4 cup flour
1/4 teaspoon nutmeg, cinnamon, or ginger
1/4 cup butter

In a large bowl mix the 3 Tablespoons flour and 4 Tablespoons sugar. Add the blueberries and toss well to coat.
Pour into the baking dish.
In another bowl mix the remaining flour, brown sugar,rolled oats, and cinnamon.
Cut in the butter til the mixture is crumbly.
Sprinkle over the fruit.
Bake in the preheated oven for 30-35 minutes. The topping should be golden.

Serves 6.

Blueberry Muffins

11 Wednesday Aug 2010

Posted by in blueberry muffin, Blueberry recipe, breakfast

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This isn’t much better than a fresh from the oven blueberry muffin for breakfast. Yummy!

Preheat your oven to 400 degrees Fahrenheit.
Grease the cups of a 12 muffin cup pan.

Ingredients:

1-3/4 cup flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup milk
1/4 cup cooking oil
3/4 cup fresh or frozen blueberries

In a medium bowl mix the flour, sugar, baking powder, and salt.
I a separate bowl whisk together the milk, egg and oil.
Add to flour mixture and stir, just to moisten.
Fold in the blueberries.
Divide the muffin batter evenly between the 12 greased muffin cups.
Bake for 20 minutes or until golden.
The tops will spring back when touched lightly.

Serves 12.

Cooking Dry Beans

10 Tuesday Aug 2010

Posted by in bacon grease, baking soda, cooking beans, dry beans, soft

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Making beans from scratch is pretty simple.
It does take a bit of time, but that is about it.

First of all, when you get your beans out to cook, always rinse them first.

Even if they don’t look dirty.
They are.

They just get run through a shaker to get rid of the dirt clumps. But they don’t get washed.

They also need to be sorted.
You may find a rock or clump of dirt among the beans.
Some of the beans are probably broken.

To rinse them, cover with water. Take out any beans that float.
These are old.

After you have rinsed and sorted through the beans, you may want to soak them.

Some people believe it shortens the cooking time.
It does, but not by much.
Maybe 15-20 minutes.
So soaking is pretty much your call.

Lots of people get gas from beans.
There are some things people do to try and prevent this.

One way is to add baking soda to the cooking liquid of the beans.
Some people swear it works.
Others don’t think so.
Use no more than a teaspoon per pot of beans.

Another method is what I use.
Truthfully, I don’t seem to have much gas at all when I do this.
Add a spoonful of bacon grease to the bean pot.
The addition of animal fat seems to help the beans digest easier.

So to cook the beans, add the beans and optional bacon grease or baking soda to a large pot.
Cover the beans fully with water.
Bring to a boil and lower the heat so the beans are bubbling gently.
Partially cover the pot. You want to let some steam escape.
The beans will be down in an hour to and hour and a half.
About 15 minutes before they are done, season them how you like.
They are done when you can blow on a bean and the skin will split. It will be creamy throughout with no crunchiness.

Baked Beans

10 Tuesday Aug 2010

Posted by in baked beans, beans and weinies, dry beans, Recipe, side dish

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Yes, you can just get a can of baked beans from the store. But there is nothing like making your own old-fashioned baked beans.
You could take a short cut and start with canned beans.

Ingredients:

1 pound dry navy beans or great Northern beans- about 2-1/4 cups

about 3-4 sliced bacon, cooked and crumbled. Or if you have some leftover ham use that.
1 cup chopped onion
1/2 cup molasses or maple syrup
1/4 cup packed brown sugar
1 teaspoon dry mustard. If you don’t have dry, use 1 Tablespoon prepared mustard.
1/2 teaspoon salt
1/4 teaspoon pepper

Rinse and sort the dry beans. Cover beans with water and let soak for a couple hours up to overnight.
Drain the beans.
Cook your bacon in the bean pot. Remove bacon from drippings.
Add the beans to the pot.
Cover the beans with water and add a handful of the chopped onion.
Bring to a boil.
Partially cover pan and turn heat down so the beans are simmering gently.
Cook beans, stirring occasionally, for about an hour to an hour and a half.
Add more water, as needed, so the beans remain covered by about an inch of water.
They are ready when you take a bean out with a spoon and blow on it. The skin will burst open.
Take off the heat. Drain the beans, but save the liquid.
Preheat your oven to 300 degrees Fahrenheit.
In a 2-1/2 quart bowl or baking dish mix the beans, bacon(or ham) and onion.
Stir in 1 cup of the bean liquid, the molasses or maple syrup, brown sugar, mustard, salt, and pepper.
Cover the dish and bake in the preheated oven for about 2-1/2 hours, or until it is as thick as you like.
Stir occasionally.
Add more bean liquid, if needed.

Serves 10-12 as a side dish.

If you are using ham, you can add some bacon grease to the pot of beans or use vegetable oil or just skip that part all together.

If you want to make beans and weinies, cut up hot dogs and add to the baked beans about a half hour before the beans are done. Any sooner and the hotdogs seem to lose most of their flavor.

Making Pasta Salad- The Easy Way

10 Tuesday Aug 2010

Posted by in Cheese, meat, pasta salad, Recipe, salad dressing, vegetables

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I love pasta salad so much. I could eat it all the time.

I never used to make it. I would eat it when I’d go somewhere or someone brought it to my place and I always loved it.

I searched for recipes or just bought a mix.

Than I realized I was making it much harder than it needed to be.

All you need is some pasta,whatever meat you want- if you want, cheese, and vegetables.
You will also need a bottle of salad dressing. Just whatever kind you like.

I usually take a handful of every veggie I am using.
If it is frozen, put it in a colander.
The rest goes into a big bowl with the meat. Use maybe a cup of meat.

Cook 3-4 cups of pasta.
Drain in the colander you have the frozen vegetables in. The hot water will thaw out the vegetables.
Rinse the pasta and vegetables in cold water. Drain well.

Pour the pasta/veggies into the bowl with the meat and other vegetables.
Add a handful of shredded cheese or small cubes of cheese.

Pour salad dressing over the mixture.
Just add enough to coat the pasta salad.

Chill until serving.

The pasta may absorb some of the salad dressing. So, if the salad seems dry, add a little more to moisten.

What could be easier?

That’s it.

Your pasta salad done your way.
Yummy!

Blueberry Jam

09 Monday Aug 2010

Posted by in Blueberry, Blueberry Jam recipe

≈ 1 Comment

Homemade blueberry jam is so yummy. It is super easy to make. You can use fresh or frozen berries to make your jam.

You will need 4 or 5 (1/2 pint) jars, flats, and rings.
You will also need a dutch oven to make the jam in.

Ingredients:

6 cups blueberries
4 cups sugar
1/4 cup lemon juice

Get your jars, flats, and rings ready to add the jam.
Put the blueberries in your dutch oven. Crush them thoroughly.
Add the sugar and lemon juice.
Bring to a boil over medium-high heat and boil rapidly, stirring often. Cook for 15-20 minutes.
Take off the heat. Stir and skim off any foam, if needed.
Pour jam into the prepared jars.
Wipe the threads and lip with a hot damp cloth. Do the same with each flat and ring. Seal the jars.
Turn jars upside down for 5-10 minutes.
Turn back upright and let stand for 24 hours.
When sealed the flat might make a popping sound. But to be sure they have sealed correctly push down on the top of the flat. If it can be pushed down, it hasn’t sealed and needs to be stored in the refrigerator.

Cheesy Zucchini

08 Sunday Aug 2010

Posted by in Cheese, Recipe, side dish, zucchini

≈ 1 Comment

Cheesy Zucchini

If you grow your own zucchini, you know how plentiful it can be.

If you are like me you get tired of fried zucchini or zucchini bread.
So, I went on an internet and cookbook quest to see what all I could make with it. This is one of the ways I found.

It is inspired by a recipe I found online. I did change it a bit and I find it so yummy! 

Preheat your oven to 375 degrees Fahrenheit.
You will need a 9″ square baking pan.

Ingredients:

2-3 medium-small zucchini
2 Tablespoons butter
salt, pepper, garlic powder to season
1/2 cup shredded cheddar cheese

Wash, stem, and thinly slice the zucchini. You will need 3-4 cups.
In a skillet, melt the butter over medium-low heat.
Add the sliced zucchini.
Season with the salt, pepper, and garlic powder.
Saute for about 10 minutes, until the zucchini has softened. Stir frequently.
Spread the sauteed zucchini in the baking dish.
Sprinkle  the cheese over the top and put in the oven for 10-15 minutes.

Serves 4 as a side. 

Keeping Fruit Fresh

20 Tuesday Jul 2010

Posted by in berries, cherries, fresh fruit, grapes, pit, stem

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One of the joys of summer is having an abundance of fresh fruit to eat and cook with.

The best way to keep any fruit fresher longer to to keep it whole and with the stem attached.

Apples and peaches and pears we never cut into before using because they will turn brown and maybe even mushy.

But most times we never think about stemming berries, cherries, and grapes for using later.

It is easier, but not better.

All berries, including grapes will keep longer with the stem attached.

So, if you want to make something with them, stem and/or pit them right before using.

If you stem them, they will only last a few days at most. Unstemmed, they can last up to a week or maybe longer.

Plus, if you stem or pit them they will lose nutritional value. If any of the skin gets ripped and exposes the inner fruit they just won’t be as healthy.

So, if you grow or pick your own berries or cherries, cut the stems when you pick instead of just pulling the berry off the stem.
Raspberries, due to the way they grow, do just get pulled off the stem.

If you buy them and they still have the stems, leave them til you are going to use them.