I was looking through my soup file to find a recipe to take into my office next week and this is what I decided on. I made this a couple of times last year and it is perfect on a cold winter night.
You could serve it over macaroni or noodles, garnish with bacon, add tomatoes, bell pepper and celery, or use a more exciting cheese, but I like it just as it is.
Cheeseburger Soup
2 medium garlic cloves - minced
1 medium onion - diced
1/2 lb. ground chuck
1-1/2 cups chicken stock
1-1/2 cups vegetable stock
1/4 tsp.celery seed
1/2 tsp. dried thyme
1/2 tsp. dried parsley
1 cup evaporated milk or Half and Half
4 oz. Velveeta cheese - cubed
1/2 tsp. paprika
1/2 tsp. pepper
Combine onion, garlic and ground chuck in saucepan. Cook until beef is browned. Drain.
Add chicken stock and bring to a slow boil. Cover and reduce heat to low until onion is tender, stirring occasionally and adding additional broth as necessary - about 10-15 minutes.
Once onion is tender, add vegetable stock and heat until just boiling. Add celery seed, thyme and parsley.
Reduce heat to medium-low, add milk and cubed Velveeta cheese stirring continuously until milk is heated through and Velveeta is melted.
Stir is paprika and black pepper.
Serve hot with bread for dipping and a pickle.
So, until tomorrow..........
S~~~
Wednesday, January 27, 2010
Thursday, January 14, 2010
Green Stamps, Watergate and Pink Princess Phones
While perusing Amazon I came across a book entitled Green Stamps to Hot Pants: Growing Up in the '50s and '60s by Genny Zak Kieley.
Being 53 years old I was struck by nostalgia and moved it over to my Amazon wishlist.
Just the thought of S & H Green Stamps brings back beaucoups of memories. I can remember seeing Mother and Daddy sitting at the gray laminate aluminum sided kitchen table with a wet sponge pasting Green Stamps in books. The Dixie Store always gave Green Stamps in those days, maybe the A&P as well, I just don't remember. I know Mother's well used ironing board and iron came from Green Stamps. Our toaster, Mother's first blender and Daddy's wheelbarrow (pronounced wheelbarrel in the south or at least in my house) too. The very last time I remember using Green Stamps was in 1981 when we were putting together Lacy-Jay's nursery. We proudly purchased her Winnie the Pooh toy box with Green Stamps.
This whole Green Stamp curiosity really started when my 39 year old colleague, Michael, casually yelled across the office "what were Green Stamps anyway?" Whoa, he did not know about this wonderful grocery store premium that allowed hard working families the opportunity to shop for "free" things that sometimes were beyond their budget. Afterall, you had to buy groceries, why not shop where they gave you S&H Green Stamps. I am sure this was the criteria that many families used when deciding where to shop. Sometimes I fail to remember how wide the generation gap really is.
So much has changed since the 60's. As a teenager, I recall feeling very privileged to have my own pink princess phone in my room. This "modern" phone also sported a cord and you actually had to stick your finger in the ring to "dial" the number. First graders now arrive at school on the first day outfitted with their very own cell phone and Dora the Explorer backpack with cell phone pouch.
I'm sure everyone longs for their own "good old days". I came of age in the 70's and that will always be the decade to end all decades for me. I love the music, the clothes, the hair, the cars, Richard Nixon, and everything else associated with that wonderful time in my life. That was my decade. Lacy used to say Ronnie and I were stuck in the seventies (SIS), now in 2010 at 28 years old she finally understands why.
Today's recipe is a throwback. If you managed to live through the 70's and never had this cake you don't know what you missed. Those of you that were not fortunate enough to have been a part of the seventies, either by being born too late or living through it in a haze, should give this cake a try. You just might get a tiny understanding of why the 70's was in fact the greatest decade.
Watergate Cake
1 pkg. cake yellow mix
1 pkg. instant pistachio pudding
1 cup vegetable oil
3 whole eggs
1 cup 7-up or ginger ale
1 cup pecans (chopped very fine)
1 tsp. vanilla
FROSTING:
1 box pistachio instant pudding
1 1/4 cup milk
1 (8 oz.) container Cool Whip
Mix cake mix, pudding, eggs, oil, 7-Up or ginger ale and nuts together.
Blend well and beat 4 minutes.
Grease and flour 9x13 pan.
Bake at 350 degrees for 35-40 minutes.
Icing:
Blend all ingredients together and beat until light and fluffy.
Spread on cooled cake.
This cake must be kept refrigerated at all times.
So, until tomorrow...........
S~~~
Being 53 years old I was struck by nostalgia and moved it over to my Amazon wishlist.
Just the thought of S & H Green Stamps brings back beaucoups of memories. I can remember seeing Mother and Daddy sitting at the gray laminate aluminum sided kitchen table with a wet sponge pasting Green Stamps in books. The Dixie Store always gave Green Stamps in those days, maybe the A&P as well, I just don't remember. I know Mother's well used ironing board and iron came from Green Stamps. Our toaster, Mother's first blender and Daddy's wheelbarrow (pronounced wheelbarrel in the south or at least in my house) too. The very last time I remember using Green Stamps was in 1981 when we were putting together Lacy-Jay's nursery. We proudly purchased her Winnie the Pooh toy box with Green Stamps.
This whole Green Stamp curiosity really started when my 39 year old colleague, Michael, casually yelled across the office "what were Green Stamps anyway?" Whoa, he did not know about this wonderful grocery store premium that allowed hard working families the opportunity to shop for "free" things that sometimes were beyond their budget. Afterall, you had to buy groceries, why not shop where they gave you S&H Green Stamps. I am sure this was the criteria that many families used when deciding where to shop. Sometimes I fail to remember how wide the generation gap really is.
So much has changed since the 60's. As a teenager, I recall feeling very privileged to have my own pink princess phone in my room. This "modern" phone also sported a cord and you actually had to stick your finger in the ring to "dial" the number. First graders now arrive at school on the first day outfitted with their very own cell phone and Dora the Explorer backpack with cell phone pouch.
I'm sure everyone longs for their own "good old days". I came of age in the 70's and that will always be the decade to end all decades for me. I love the music, the clothes, the hair, the cars, Richard Nixon, and everything else associated with that wonderful time in my life. That was my decade. Lacy used to say Ronnie and I were stuck in the seventies (SIS), now in 2010 at 28 years old she finally understands why.
Today's recipe is a throwback. If you managed to live through the 70's and never had this cake you don't know what you missed. Those of you that were not fortunate enough to have been a part of the seventies, either by being born too late or living through it in a haze, should give this cake a try. You just might get a tiny understanding of why the 70's was in fact the greatest decade.
Watergate Cake
1 pkg. cake yellow mix
1 pkg. instant pistachio pudding
1 cup vegetable oil
3 whole eggs
1 cup 7-up or ginger ale
1 cup pecans (chopped very fine)
1 tsp. vanilla
FROSTING:
1 box pistachio instant pudding
1 1/4 cup milk
1 (8 oz.) container Cool Whip
Mix cake mix, pudding, eggs, oil, 7-Up or ginger ale and nuts together.
Blend well and beat 4 minutes.
Grease and flour 9x13 pan.
Bake at 350 degrees for 35-40 minutes.
Icing:
Blend all ingredients together and beat until light and fluffy.
Spread on cooled cake.
This cake must be kept refrigerated at all times.
So, until tomorrow...........
S~~~
Wednesday, January 13, 2010
So Good To Hear From Frances
Loyal readers will remember an earlier post where I have mentioned my good friend and former colleague, Frances. We worked together for several and I will never forget the fun and energy she brought to our office. Today I am posting an excerpt from a recent email. In part because she has shared a great recipe, but mostly because I want to you to enjoy her words as much as I did.
"I have a good one for a chocolate snack - it's kinda like a chocolate bark. One sleeve of saltine crackers - line them on a cookie sheet lined with parchment paper (not wax paper). Just line them up together as best you can - about 6 across and 6 down works pretty well. Melt 2 sticks of butter and 1/2 c. light brown sugar - heat til melted. Drizzle the butter/sugar mixture over the saltines. Bake at 350 for 15 minutes. As soon as you take out of the oven, sprinkle over the mix a small bag of chocolate semi sweet chips - the heat will start melting them - then take a spatula and just smooth over a little bit. Sprinkle a small bag of crushed pecans over the mix. Put in refrigerator just like they are until they set and get hard - they will break up and come right off the parchment paper. It's a great snack - course, with 2 sticks of butter, a pile of poop probably wouldn't be too bad. It breaks up kinda like peanut brittle - it's VERY good. I had to stop making it as I would eat the whole batch before I could give it away. That's it for now. I expect to see this recipe in your blog at some point - probably using Ritz crackers, butterscotch morsels and maybe some Rotel tomatoes on the top - just kidding- but somehow with the Susan twist to it. You really don't have to change it a bit - it's easy - make sure the cookie sheet has a lip, cause the butter can melt over into your oven if you're not careful - and of course, I wasn't. Bye now. Say hi to all for me."
I have to try this, probably this weekend, I am a sucker for that sweet and salty combination.
So, until tomorrow...............
S~~~
"I have a good one for a chocolate snack - it's kinda like a chocolate bark. One sleeve of saltine crackers - line them on a cookie sheet lined with parchment paper (not wax paper). Just line them up together as best you can - about 6 across and 6 down works pretty well. Melt 2 sticks of butter and 1/2 c. light brown sugar - heat til melted. Drizzle the butter/sugar mixture over the saltines. Bake at 350 for 15 minutes. As soon as you take out of the oven, sprinkle over the mix a small bag of chocolate semi sweet chips - the heat will start melting them - then take a spatula and just smooth over a little bit. Sprinkle a small bag of crushed pecans over the mix. Put in refrigerator just like they are until they set and get hard - they will break up and come right off the parchment paper. It's a great snack - course, with 2 sticks of butter, a pile of poop probably wouldn't be too bad. It breaks up kinda like peanut brittle - it's VERY good. I had to stop making it as I would eat the whole batch before I could give it away. That's it for now. I expect to see this recipe in your blog at some point - probably using Ritz crackers, butterscotch morsels and maybe some Rotel tomatoes on the top - just kidding- but somehow with the Susan twist to it. You really don't have to change it a bit - it's easy - make sure the cookie sheet has a lip, cause the butter can melt over into your oven if you're not careful - and of course, I wasn't. Bye now. Say hi to all for me."
I have to try this, probably this weekend, I am a sucker for that sweet and salty combination.
So, until tomorrow...............
S~~~
Monday, January 11, 2010
Elvis and Banana Sandwiches
Elvis Presley - January 8, 1935 - August 16, 1977
All this talk about Elvis's birthday has me thinking about banana sandwiches. After all, he did make the the banana and peanut butter sandwich popular. I'm not really thinking about the banana and peanut butter sandwiches though, I am thinking of banana and mayonnaise sandwiches on what else but white bread as soft as cotton candy.
I am always amazed when I run into someone who has never had a banana sandwich. My son-in-law, Bashar, just looked at me as if I spoke in German when I asked him if he had ever had one. My sister-in-law, Karen, doesn't eat banana and mayonnaise (she isn't mayo friendly), but loves the banana and peanut butter. Ronnie loves his banana sandwiches with a side of potato chips and french onion dip. I am a purist, just a banana sandwich on a plate with a glass of cold milk works wonders for me.
I was raised to slice my bananas in half and then lengths, Ronnie slices his in rounds. Either way
banana sandwiches are a little slice of heaven on white bread.
Now, back to Elvis..........
August 1977 my family and I had the opportunity to see Elvis at the Asheville Civic Center. As thrilling as it was to see a legend live in concert, it was twice as much fun to see him with my little Grandmother, who just happened to be his biggest fan and a charter member of his fan club!! It was the greatest moment of her life.
In memory of the king, share your Elvis memories and banana sandwich secrets with us, come on, I know you have some.
So, until tomorrow.............
S~~~
All this talk about Elvis's birthday has me thinking about banana sandwiches. After all, he did make the the banana and peanut butter sandwich popular. I'm not really thinking about the banana and peanut butter sandwiches though, I am thinking of banana and mayonnaise sandwiches on what else but white bread as soft as cotton candy.
I am always amazed when I run into someone who has never had a banana sandwich. My son-in-law, Bashar, just looked at me as if I spoke in German when I asked him if he had ever had one. My sister-in-law, Karen, doesn't eat banana and mayonnaise (she isn't mayo friendly), but loves the banana and peanut butter. Ronnie loves his banana sandwiches with a side of potato chips and french onion dip. I am a purist, just a banana sandwich on a plate with a glass of cold milk works wonders for me.
I was raised to slice my bananas in half and then lengths, Ronnie slices his in rounds. Either way
banana sandwiches are a little slice of heaven on white bread.
Now, back to Elvis..........
August 1977 my family and I had the opportunity to see Elvis at the Asheville Civic Center. As thrilling as it was to see a legend live in concert, it was twice as much fun to see him with my little Grandmother, who just happened to be his biggest fan and a charter member of his fan club!! It was the greatest moment of her life.
In memory of the king, share your Elvis memories and banana sandwich secrets with us, come on, I know you have some.
So, until tomorrow.............
S~~~
Tuesday, January 5, 2010
The Winter Blues
The winter blues is coming on with a vengeance.........................., I'm cold through and through. I could stay indoors until spring without a complaint, except that I thankfully have a job.
Our office got all the way up to a balmy 60 degrees today, burrrrrrrr.
This weather makes me want hot bathes, warm pajamas, good books, soup, hot tea and cocoa. Atlanta Bread Company has a Butternut Squash Soup on their menu right now that is beyond TDF. I have never made anything with butternut squash, but I am thinking it is in my future this weekend.
I found this recipe on Allrecipes that sounds wonderful. Perhaps I will need to use at least low fat cream cheese, use butter in place of margarine (no margarine to be found here) and maybe sub chicken stock for the water and bouillon cubes, but other than that I will keep it as written.
Butternut Squash Soup
6 Tbsp. chopped onion
4 Tbsp. margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 tsp. dried marjoram
1/4 tsp. ground black pepper
1/8 tsp. ground cayenne pepper
2 (8 ounce) packages cream cheese
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
If soup is in your future maybe give this one a try and we will compare notes.
So, Until Tomorrow............
S~~~
Our office got all the way up to a balmy 60 degrees today, burrrrrrrr.
This weather makes me want hot bathes, warm pajamas, good books, soup, hot tea and cocoa. Atlanta Bread Company has a Butternut Squash Soup on their menu right now that is beyond TDF. I have never made anything with butternut squash, but I am thinking it is in my future this weekend.
I found this recipe on Allrecipes that sounds wonderful. Perhaps I will need to use at least low fat cream cheese, use butter in place of margarine (no margarine to be found here) and maybe sub chicken stock for the water and bouillon cubes, but other than that I will keep it as written.
Butternut Squash Soup
6 Tbsp. chopped onion
4 Tbsp. margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 tsp. dried marjoram
1/4 tsp. ground black pepper
1/8 tsp. ground cayenne pepper
2 (8 ounce) packages cream cheese
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
If soup is in your future maybe give this one a try and we will compare notes.
So, Until Tomorrow............
S~~~
Monday, January 4, 2010
Food Network Stars
Who is your favorite Food Network Star ?
Hands down for me, it is Ina Gardin (Barefoot Contessa) with Bobby Flay running a close second.
Ina Gardin simply has one show. How rare is that? Most everyone on Food
Network has several going at a time. I love her simplicity. She speaks to me when she decorates her table with flowers of all one kind and color. Remember, I am a clean straight line kind of gal.
Most of all she is an entertaining genius, practically everything she serves her guests is made ahead with the goal of enjoying her company when they arrive. How many have you been running around getting last minute dishes ready, stuck in the kitchen when the party is ready to start? Oh, yeah, me too...... Plus as much as possible on Food Network, she seems real to me. If something is not perfect she is quick to remind you that a party isn't just about the food, it is the people. Real is a breath of fresh air on FN.
I like all of Bobby's shows but Throwdown is the best of the best. Again, he seems more real on this show than contrived. As he says sometimes he wins, sometimes he loses......
I had the opportunity to have dinner at Mesa Grill in New York a year or so ago with Ragan, Lacy and Bashar. The food was wonderful and the restaurant was beautiful but not overdone.
So, today's recipe is one from the Barefoot Contessa herself.
Lemon Yogurt Cake
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp. lemon zest, grated (zest of 2 lemons)
1/2 teaspoon vanilla
1/2 cup vegetable oil
1/3 cup fresh lemon juice
For the glaze
1 cup confectioners' sugar
2 Tbsp.fresh lemon juice
Preheat the oven to 350°F.
Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set the lemon syrup aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar syrup over the cake and allow it to soak in. Cool before serving.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
So, Until Tomorrow...............
S~~~
Hands down for me, it is Ina Gardin (Barefoot Contessa) with Bobby Flay running a close second.
Ina Gardin simply has one show. How rare is that? Most everyone on Food
Network has several going at a time. I love her simplicity. She speaks to me when she decorates her table with flowers of all one kind and color. Remember, I am a clean straight line kind of gal.
Most of all she is an entertaining genius, practically everything she serves her guests is made ahead with the goal of enjoying her company when they arrive. How many have you been running around getting last minute dishes ready, stuck in the kitchen when the party is ready to start? Oh, yeah, me too...... Plus as much as possible on Food Network, she seems real to me. If something is not perfect she is quick to remind you that a party isn't just about the food, it is the people. Real is a breath of fresh air on FN.
I like all of Bobby's shows but Throwdown is the best of the best. Again, he seems more real on this show than contrived. As he says sometimes he wins, sometimes he loses......
I had the opportunity to have dinner at Mesa Grill in New York a year or so ago with Ragan, Lacy and Bashar. The food was wonderful and the restaurant was beautiful but not overdone.
So, today's recipe is one from the Barefoot Contessa herself.
Lemon Yogurt Cake
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp. lemon zest, grated (zest of 2 lemons)
1/2 teaspoon vanilla
1/2 cup vegetable oil
1/3 cup fresh lemon juice
For the glaze
1 cup confectioners' sugar
2 Tbsp.fresh lemon juice
Preheat the oven to 350°F.
Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set the lemon syrup aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar syrup over the cake and allow it to soak in. Cool before serving.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
So, Until Tomorrow...............
S~~~
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