Mom used to make this for us all the time growing up. I was always daunted by how long it took and seemingly all the steps involved. Apparently I've evolved from my Hamburger Helper days cause tonight when I made it, I realized that it really wasn't all that bad (how long it took). Anyhow, I don't know where she got the recipe - but it is my favorite and I thought I'd share it in case anyone needed some inspiration for some yummy autumn dinners!
Chicken Base Ingredients:
Quartered chicken
3 Stalks Celery
1 Onion
5 Carrots
2 C. Peas (frozen is my preference)
Chicken broth/stock or boulion cubes
corn starch or flour for thickening the sauce
Boil the chicken, celery, onion, carrots and peas in the broth. Cook for 20-30 minutes - until the carrots are done. Thicken with a cornstarch/water mixture. (Use your favorite gravy thickening method - there's a lot of soup stuff so don't be surprised that you use a lot. I am still in shock over how long this step took me. I don't make gravy very often and was a little out of practice.)
Dumpling ingredients:
Mix together:
1 C. flour
1-1/2 tsp. baking powder
1 tsp. salt
1 beaten egg
add 1/2 C. milk and 2 Tbls. melted butter.
Beat with a fork but be careful to not overwork!
Drop spoonfuls of dumpling batter into the stew being sure to dip your spoon into gravy each time you add a dumpling. Cover and cook for 15 minutes without lifting the cover.
mmmmmm!
Wednesday, October 7, 2009
Monday, September 28, 2009
Barbeque Beef Brisket
I got this recipe from Justin's aunt and grandma... It is so good! so the names you see are from their families. They emailed me the recipe and notes and I just copied and pasted it here to share with everyone else because it is so good.
Barbeque Beef Brisket (Beryl)
4-6 lb beef brisket
Lawry’s Seasoned Salt
Worcestershire Sauce
Onion
Brown sugar
Barbeque sauce (boughten or home made)
3-5 lb Beef Brisket-fat side up, coat with Lawry’s season salt and rub in. Sprinkle Worcestershire sauce on top. Slice onion and place onion slices on top. Then wrap in aluminum foil (double wrap) and place in 9x13 pan. Bake at 250°F all night (8-12 hours). Cool. Drain meat juice into Measuring cup or bowl, because you need it. Slice the fat off the top, then slice Brisket. Place in new aluminum foil (double) and pour the following mixture over sliced brisket: ¾ cup meat juice, ¾ cup brown sugar, ¾ cup barbeque sauce. Wrap up brisket with aluminum foil, place in 9x13 pan and return to oven for 30 min- 1 hour at 350°
Serve on buns for sandwhiches.
NOTE: The original recipe calls for a brisket 4-6 lbs—(but you can use recipe for 3-6 lbs) the only difference with a smaller piece of meat is to cut down the amount of juice mixture--it doesn't matter how much as long as it is equal quantities of brown sugar, juice and barbeque sauce. I have also done it without barbeque sauce for Pete--he liked it without --just juice--so that's an option too-----the reheating with the juice is supposed to be 350 degrees for 1/2 hour but that really isn't important either as long as the tin foil is really sealed up.
Robyn’s homemade barbecue sauce:
barbeque sauce
1 lb. brown sugar
1 small bottle(14 oz.) ketchup
1/2 ketchup bottle of water
1 (10oz.) bottle 57 sauce
1 (5oz.) bottle A-1 sauce
1 (5oz.) bottle worchetershire sauce
1 TBSP liquid smoke
1 tsp thyme
1/2 tsp garlic powder
dash tobasco
Mix together and store in fridge for up to 3 months-(actually, everything should be sterile and I store it in a covered jar, so it could stay longer)
(enough for 10 lbs. of ribs)
Barbeque Beef Brisket (Beryl)
4-6 lb beef brisket
Lawry’s Seasoned Salt
Worcestershire Sauce
Onion
Brown sugar
Barbeque sauce (boughten or home made)
3-5 lb Beef Brisket-fat side up, coat with Lawry’s season salt and rub in. Sprinkle Worcestershire sauce on top. Slice onion and place onion slices on top. Then wrap in aluminum foil (double wrap) and place in 9x13 pan. Bake at 250°F all night (8-12 hours). Cool. Drain meat juice into Measuring cup or bowl, because you need it. Slice the fat off the top, then slice Brisket. Place in new aluminum foil (double) and pour the following mixture over sliced brisket: ¾ cup meat juice, ¾ cup brown sugar, ¾ cup barbeque sauce. Wrap up brisket with aluminum foil, place in 9x13 pan and return to oven for 30 min- 1 hour at 350°
Serve on buns for sandwhiches.
NOTE: The original recipe calls for a brisket 4-6 lbs—(but you can use recipe for 3-6 lbs) the only difference with a smaller piece of meat is to cut down the amount of juice mixture--it doesn't matter how much as long as it is equal quantities of brown sugar, juice and barbeque sauce. I have also done it without barbeque sauce for Pete--he liked it without --just juice--so that's an option too-----the reheating with the juice is supposed to be 350 degrees for 1/2 hour but that really isn't important either as long as the tin foil is really sealed up.
Robyn’s homemade barbecue sauce:
barbeque sauce
1 lb. brown sugar
1 small bottle(14 oz.) ketchup
1/2 ketchup bottle of water
1 (10oz.) bottle 57 sauce
1 (5oz.) bottle A-1 sauce
1 (5oz.) bottle worchetershire sauce
1 TBSP liquid smoke
1 tsp thyme
1/2 tsp garlic powder
dash tobasco
Mix together and store in fridge for up to 3 months-(actually, everything should be sterile and I store it in a covered jar, so it could stay longer)
(enough for 10 lbs. of ribs)
Thursday, September 3, 2009
Tortilla Soup
Chicken Tortilla Soup
(feel free to change this how you want or cut itdown, it turns out different every time) first time I made this, it took 1 ½ hours start to finish to make, that included chopping the veggies, and frying the chicken
Bring 5-6 qts of water to a boil in a large kettle (really large). (I used 5 qts)
Add 2c. chopped celery,
2 c. chopped carrots, and (I used 3 cups)
1 small-medium chopped onion(can add more or less depending on your love of veggies). (chop them small)
Boil for 20 minutes
On the side fry up
2 lbs of chopped chicken with a (chop chicken small)
small to medium onion chopped.
When almost done, season the chicken very strongly (almost black) with chili powder and ground cumin. You can add a little bit of black pepper if you like.
(I used: 1 Tbsp+ chili powder, 1 tsp+ cumin. It wasn’t too spicey, so if you want it spicey, add more.)
In a bowl mix:
3/4c. butter,
1 3/4 c. flour,
5 oz of instant chicken buillon (can add more or less to taste), (I used 1-2 Tbsp Wylers chicken granules)
Add 1c. water to thin to a paste.
Add this paste to the water and veggies. Let boil for 1 minute while stirring with a whisk.
Add 1 jar of cheeze whiz, and
1 block of velveeta cheese (or enough to suit your need for cheese flavoring).
Keep stirring with a whisk until cheese is melted into soup.
Add the chicken mixture with all the spices. Mix together and serve with tortilla chips. (or crush tortilla chips into your bowl of soup)
Remember, when you add cheese, make sure you are using low heat, otherwise the cheese will burn!
Next time I think I’m going to double the veggies I put in, or I’ll cut the entire recipe in half, except for the veggies.
I might also add more/different veggies next time. (potatoes? Or maybe a tiny bit of cauliflower?)
I got this recipe from Bethany who got it from a friend of hers. Recipe from her in black, with my notes in red.
(feel free to change this how you want or cut itdown, it turns out different every time) first time I made this, it took 1 ½ hours start to finish to make, that included chopping the veggies, and frying the chicken
Bring 5-6 qts of water to a boil in a large kettle (really large). (I used 5 qts)
Add 2c. chopped celery,
2 c. chopped carrots, and (I used 3 cups)
1 small-medium chopped onion(can add more or less depending on your love of veggies). (chop them small)
Boil for 20 minutes
On the side fry up
2 lbs of chopped chicken with a (chop chicken small)
small to medium onion chopped.
When almost done, season the chicken very strongly (almost black) with chili powder and ground cumin. You can add a little bit of black pepper if you like.
(I used: 1 Tbsp+ chili powder, 1 tsp+ cumin. It wasn’t too spicey, so if you want it spicey, add more.)
In a bowl mix:
3/4c. butter,
1 3/4 c. flour,
5 oz of instant chicken buillon (can add more or less to taste), (I used 1-2 Tbsp Wylers chicken granules)
Add 1c. water to thin to a paste.
Add this paste to the water and veggies. Let boil for 1 minute while stirring with a whisk.
Add 1 jar of cheeze whiz, and
1 block of velveeta cheese (or enough to suit your need for cheese flavoring).
Keep stirring with a whisk until cheese is melted into soup.
Add the chicken mixture with all the spices. Mix together and serve with tortilla chips. (or crush tortilla chips into your bowl of soup)
Remember, when you add cheese, make sure you are using low heat, otherwise the cheese will burn!
Next time I think I’m going to double the veggies I put in, or I’ll cut the entire recipe in half, except for the veggies.
I might also add more/different veggies next time. (potatoes? Or maybe a tiny bit of cauliflower?)
I got this recipe from Bethany who got it from a friend of hers. Recipe from her in black, with my notes in red.
Wednesday, June 3, 2009
Gemüse
for 18 qt roaster:
5# potatoes (cubed) [I prefer red]
1 gal Great Northern beans (drained & rinsed)
2 gal sauerkraut (slightly drained)
3.5# sausage (sliced) [usually country]
3.5# pork (cubed)
3 big onions (diced) [usually yellow]
1/2# butter
seasonings to taste
Boil potatoes for about 5 min. Brown meat & onion.
Put beans, potatoes, meat, kraut, butter & seasonings in roaster.
Cook @ 325 for about 3 hrs. Stir once or twice. (Make sure it doesn't get dry. May add some water if needed and/or decrease temp. )
This is my dad's recipe, which is sold abundantly at Oktoberfest each year. To make a smaller batch, say 6 qt roaster, just use 1/3 the ingredients. Sometimes I get crazy & add some butter beans!
for 18 qt roaster:
5# potatoes (cubed) [I prefer red]
1 gal Great Northern beans (drained & rinsed)
2 gal sauerkraut (slightly drained)
3.5# sausage (sliced) [usually country]
3.5# pork (cubed)
3 big onions (diced) [usually yellow]
1/2# butter
seasonings to taste
Boil potatoes for about 5 min. Brown meat & onion.
Put beans, potatoes, meat, kraut, butter & seasonings in roaster.
Cook @ 325 for about 3 hrs. Stir once or twice. (Make sure it doesn't get dry. May add some water if needed and/or decrease temp. )
This is my dad's recipe, which is sold abundantly at Oktoberfest each year. To make a smaller batch, say 6 qt roaster, just use 1/3 the ingredients. Sometimes I get crazy & add some butter beans!
Friday, May 1, 2009
The Big K. O.
June 13 is fast approaching! Saturday evening, a bunch was together to hash out some ideas for the Olympics. As soon as I get my act together, you will be receiving an email or letter in the mail about the big occasion.
There will be a group picture of all that are able to make it. Each family will have their own T-shirt color - like the old days - Knudsens, Zenses, Schlichtings, Gohls and so on....
We will gather at 9:30 at a designated place, on Saturday.
There will be a "Kaspers got Talent" show in the afternoon, so put your thinking caps on!
Look for updates on the Olympics coming soon!
There will be a group picture of all that are able to make it. Each family will have their own T-shirt color - like the old days - Knudsens, Zenses, Schlichtings, Gohls and so on....
We will gather at 9:30 at a designated place, on Saturday.
There will be a "Kaspers got Talent" show in the afternoon, so put your thinking caps on!
Look for updates on the Olympics coming soon!
Tuesday, March 31, 2009
CAKE POPS
1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can frosting (16 oz.)
Wax paper
candy melts (1 lb. pkg.)
After cake is cooked and cooled completely, crumble into large bowl.
Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)
Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50)
Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)
Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
Place them in the freezer for a little while to firm up.
Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don't tap too hard or the cake ball will fall off, too.
Place in a styrofoam block to dry.
Once dry, decorate as desired!
Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)
Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50)
Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)
Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
Place them in the freezer for a little while to firm up.
Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don't tap too hard or the cake ball will fall off, too.
Place in a styrofoam block to dry.
Once dry, decorate as desired!
I have tried the following combinations:
chocolate cake w/choc. frosting - covered with white choc., milk choc. & dark choc.
yellow cake w/cream chz.frosting with the same 3 different candy coatings
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