I'm Dreaming of a White Christmas

.........................., just not with every Christmas card I write. Don't you just love that song?
Truthfully, I am dreaming of a white Christmas, and with good cause this year. It's the Christmas card part that doesn't work for me. For the first time in my entire adult life I did not send out Christmas cards. Earlier in the month I was feeling extremely stressed with tons of things to do so I just decided that was one task I was going to take off the table. Oddly, just making that one small concession helped. Now, of course, all the things that I was stressing about are finally done and I feel sad that I let this holiday tradition slip by. I have resolved not to let this happen again. I am usually excessively organized, lists, lists and more lists, but somehow the holidays got all jumbled up this year. I'm really not sure why.

Now a days Ronnie and I share a very quite Christmas Eve at home. I am working on the menu, which always includes a beef tenderloin. This year I think I am going with a coffee rub recipe that I came across several months ago and filed away for Christmas. Now, I know you have heard me talk about how much Ronnie and I both hate coffee, so perhaps it seems a bit strange to know I am about to use a dry rub containing ground coffee beans on an expensive cut of beef. Truth is, I have had coffee encrusted steaks (actually once it was a rib eye and once it was a pork loin) a couple of times in restaurants and you would never know it was coffee. The taste is a bit hard to describe, but oh sooooo good.
If you haven't decided just what to fix just might want to give this a try.

Coffee Encrusted Beef Tenderloin

One 2-pound beef tenderloin, trimmed of fat and silver skin

Rub:

1/4 cup finely ground coffee beans

1/4 cup brown sugar

2 Tbsp. chili powder

2 Tbsp. paprika

2 tsp. sage,

1 tsp. onion powder

1/4 tsp. cayenne pepper

1 Onion - Quartered

Remove meat from refrigerator 1 hour before roasting. Preheat oven to 500 degrees F. Fold over thin end of meat and tie with string.

In a small bowl, combine spice rub ingredients. Rub meat generously with the spice mixture. Let meat stand for 15 minutes and repeat rub.

Place meat on a rack in a roasting pan; arrange quartered onions around meat. Do not cover. Place in oven. Turn oven down to 400 degrees F. Roast for 30 to 40 minutes, or until internal temperature of roast is 130 degrees F for rare to 145 degrees F for medium. Remove from oven; let meat rest for at least 20 minutes before slicing. Serve with Coffee Gravy.

2 cups beef stock

1 Tbsp. Worcestershire sauce

1 tsp. instant coffee

1/2 tsp. dried thyme

1/4 tsp. seasoned salt

2 Tbsp. cornstarch

1/4 cup water

3 Tbsp. butter

Salt and pepper

In a medium saucepan, combine broth, Worcestershire sauce, coffee , dried thyme and seasoned salt and bring to boil. Reduce heat to simmer.In a small bowl, dissolve cornstarch in the water and whisk until smooth. Stir into broth mixture. Cook until gravy has thickened. Cut butter in small pieces and stir in. Season to taste with salt and pepper.

So, Until Tomorrow..............

S~~~

Taco Salad Night

Due to conflicting schedules SideStreet won't be practicing tonight, so we are having a rare Wednesday night supper at our house.

I am married to a man who never complains about what I cook. As long as I stay away from cooked cabbage, greens or black eyed peas that he hates he is a happy camper. He doesn't require fancy food, just simple food makes him the happiest. After experimenting with many different taco salads over our 32 years he is convinced this is his favorite. He would eat this everyday if he could, at least until I fixed him soup beans.

Ronnie's Favorite Taco Salad

1 lb. ground chuck
2 packets taco seasoning mix (low sodium)
1 can black beans
1/2 tsp. sugar
1 cups shredded cheddar cheese
1 small onion ~ chopped
1/2 head lettuce ~ chopped small
1 tomato ~ diced (I leave this off my salad, naturally)
1 avocado peeled and sliced
1 small can black olives ~ sliced
1/3 cup pickled jalapenos (or banana pepper rings)
1 bag tortilla chips
1/2 cup ranch dressing
1/2 cup taco sauce ~ medium (or to your taste)
Brown ground chuck and drain well.

Add 1 packet taco seasoning mix (with water according to the package direction) and sugar. Stir in black beans and heat through. Set aside to cool slightly.

In a large bowl, mix together chopped lettuce, tomatoes, cheddar cheese, avocados, onion, jalapenos, olives, and the second package of taco seasoning mix.
Add to cooled beef mixture; toss to combine.
Immediately before serving toss with the combined ranch dressing and taco sauce.
Serve over broken tortilla chips.

So, until tomorrow...........
S~~~

One Great Burger

You are either going to love this idea or hate it, we love it.

A few weeks ago a new pub opened in Asheville, called Pack Tavern, in the old Hayes and Hobson building. If you remember Bill Stanley's BBQ it is the same building, but you would never know it. We had lunch one day just after they opened and it was good, but Lacy and Bashar went later and ordered the house specialty and it was fantastic. The Mt. Mitchell Burger.

The one at Pack Tavern had a 1/4 pound burger, 2 strips bacon, a fried green tomato, lettuce, cheese, the usual condiments and the star of the show a egg. Not just an egg, but a sunny side up egg.

We modified ours just a bit, as you know, I could never eat a tomato, probably not even fried.
It didn't matter, they were so good.
We started with the best burger recipe in the world, Morning Glory Burgers, (posted 2/10/09)and used the toasted onions rolls. Be sure to keep the egg on the very soft side because you want the yolk to meld into the sandwich. WOW.

Give it a try, you won't be sorry!!!!

Oh, and by the way, I am still waiting for your potato salad recipes.

So, until tomorrow....................
S~~~

A Quick Dinner for TV Night

Tonight brings the top three finalists competing on American Idol (yeaaaaa, Crystal)and the second from last episode of "Lost", so supper must be over in a flash and and the kitchen clean before 8:00 pm. Then finally, we can snuggle up on the couch and watch our two favorite shows.

We have watched American Idol since the 2nd second season and while some say that the ratings are going down and they have lost interest I still love the show. The talent has improved exponentially every year and while Crystal is my clear favorite I will not be disappointed regardless of who wins this time around.
We came into "Lost" late and just started watching on DVD last spring. We methodically watched over 100 hours in seasons 1-4 then waited until season 5 came out and quickly devoured it as well. I can honestly say I have never been hooked on episodic TV like this before. I think we will truly be "Lost" when the final (2.5 hour) episode airs on Sunday evening.

So, any other Idol or Lost fans out there?

I found some beautiful ribeyes on sale this weekend, so, my quick and easy supper goes like this:

Ribeyes Diane*
Stir Fry Squash
Teriyaki Noodles (Lipton, in a packet, love 'em)
Mixed Green Salad (with greens from our garden)

Ribeyes Diane

2 rib eye steaks - cut about 1/2 inch thick
1/2 tsp. fresh cracked pepper
1/4 tsp. kosher salt
4 Tbsp. butter (divided)
4 tsp. onions, diced fine
1 tsp. Dijon mustard ( I like country style, but any mustard will do)
1 tsp. lemon juice
2 tsp.Worcestershire sauce
1 tsp. dried parsley
1 teaspoon dried rosemary, crushed

Sprinkle steaks with salt and pepper.
Heat 2 Tbsp. butter in skillet, stir in onions and Dijon mustard.
Add steaks.
Cook for 3 - 5 minutes on each side, depending on desired doneness. Remove from skillet to serving platter and cover with foil.
To skillet, add lemon juice, Worcestershire sauce, and remaining 2 T butter.
Cook for 2 minutes.
Add parsley and rosemary.
Pour sauce over steaks.

You can grill your steaks and make the sauce in the skillet, but you lose the pan juices and it is just almost as good, but still really good!!

So, Until Tomorrow......................
S~~~

A LeCreuset Story

For a long time I have coveted a LeCreuset French Oven. Really for several years now. I just could never justify the cost for one piece of cookware. I have searched for bargains on Overstock, Chefs.com, and Ebay, where they tend to go higher that the retail stores, go figure.
Anyway, around Valentines Day I go to work one morning and open my email to find that Williams Sonoma has a 3 1/2 qt. LeCreuset oven at an unbelievable price.
Never being above asking for what I want, a quick call to Ronnie confirmed that he, of course, would be thrilled that I shop for my own gift for Valentines.
I immediately called the store and had them hold one in red till I could get over to Biltmore Village at lunch.
I am one happy girl. I even handwash this pan, rather than put it in the dishwasher. Those of you that know me, know I put everything I possibly can in the dishwasher.

Last night for supper I made a great Sweet and Sour Beef Roast in my new pan. It turned out wonderful. I knew it would as it was one of Kittencal's recipes. She is a recipe developer that cooks with common sense. If you have never visited her site, you have missed some of the best recipes on the internet. Check it our at http://kittencalskitchen.com/

This roast is the ultimate in comfort food for these chilly early March nights. Not only is it delicious and so tender, but the house smells wonderful while it cooks. Hope you enjoy.

Kitten’s Beef Pot Roast in Sweet And Sour Sauce

There’s tons of sauce so there is no need to double the amounts and this will also work well using a pork butt roast, add in some fresh minced garlic also if desired, the roast may be browned first then transfered to a crockpot to cook for 6-7 hours
Servings 8

Ingredients:

oil (use enough oil to coat the bottom of the pot)
1 boneless beef chuck roast (3 to 4 pounds or can use a beef blade roast or use pork butt)
seasoning salt or white salt
freshly ground black pepper
2 medium onions, chopped
1 green bell pepper, seeded and chopped (optional)

SAUCE:

1 (8 ounce) can tomato sauce
1 cup beef broth (or can use 1 cup hot water mixed with 1 tablespoon beef bouillon powder)
1/4 cup lemon juice (can use bottled lemon juice)
1/2 cup ketchup
1/3-1/2 cup brown sugar (or to taste)
6 garlic cloves, minced OR 1 1/2 teaspoons garlic powder
1 tablespoon Worcestershire sauce
1 pinch cayenne OR 1 teaspoon crushed chili flakes, or adjust to heat level
1 teaspoon liquid smoke (optional)

Instructions:

Preheat oven to 325 degrees F.
In a bowl combine all the sauce ingredients together until smooth and well combined, start with 1/3 cup brown sugar if you prefer a sweeter taste you can always add in more during cooking.
Heat oil in a large Dutch oven over medium-high heat (use enough oil to cover the bottom of your Dutch oven).
Season the roast liberally with seasoned salt and fresh ground black pepper; add to the pot and brown well on all sides, then remove to a plate or bowl.
Add in onions and bell pepper; saute for about 3-4 minutes or until softened.
Add in the sauce; bring to a medium simmer.
Add the roast back to the pot and turn a few times to coat in the sauce.
Cover with a lid then transfer to oven.
Cook for about 3 to 3-1/2 hours turning the roast over every hour of cooking or you may turn halfway through cooking (cooking times will vary depending on the size of your roast).
Remove the roast to a cutting board and slice thinly, transfer to a serving platter.
Remove any fat the has accumulated on top of the sauce then drizzle some on top of the beef slices.
Serve any remaining sauce on the side

So, until tomorrow................
S~~~

Changing Seasons - Changing Menus

It is really true, even though I don't want to accept it, summer is gone. Yes, I know we will have a few of those fake summer days that are known as Indian Summer, but those days of glorious summer heat are over. These last few nights and mornings with the very cool temps just make me want to hibernate, you know, like Yogi.
My cooking style, just like my clothes, changes with the seasons. I use my slow cooker much more in the fall and winter too.

I am probably in the minority here, but until today I have never fixed beef short ribs. In fact, I had never actually paid them any attention at all. When Lacy moved up north she discovered that short ribs were actually very good. She raved about some that her friend Liz had made for supper one night. So, when I was grocery shopping I came across boneless beef short ribs and decided to give them a try. They are just now going in the slow cooker so I will pop back on later to let you know how they were.

Supper tonight is:

Slow Cooked Beef Short Ribs*
Creamed Potatoes
Roasted Broccoli w/Shaved Parmesan
Beet Salad

Slow Cooked Beef Short Ribs

2 tablespoons flour
1 teaspoon salt
1 teaspoon ground black pepper
2 lbs. beef short ribs (boneless or not, your choice)
2 tbsp. butter
2 tbsp. vegetable or olive oil
2 onions, sliced
1 can beef consomme
1 - 6 oz. can tomato paste
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1 tsp. dry mustard
1 tsp. chili powder
12 oz. dark beer (or whatever beer)

Mix flour, salt & pepper in a zip lock bag. Shake ribs in seasoned flour.
In a large skillet, heat butter and oil over medium heat and brown the short ribs on all sides.
In a crock pot, combine onions, beef consomme, tomato paste, brown sugar, Worcestershire, dry mustard & chili powder and beer. Add ribs to the mixture.
Cover & cook on low for 8-9 hours.


So, until tomorrow...............
S~~~

New Product Alert

Yesterday as we were heading to Asheville I took an excited phone call from Lacy-Jay that went something like this:
" Oh my gosh, Mamma, you have got to try the new Pumpkin Spice Hershey Kisses!!"
To which I replied, where did you get them? Target was the answer, so, of course, Target became our new destination. Not only do they have Pumpkin Spice Hershey Kisses, but also Candy Corn Hershey Kisses. Don't you know I had to buy one of each, they were on sale. I love both varieties, but I might give a slight edge to the candy corn flavor. That said, pumpkin pie in a tiny Hershey kiss is incredible too. Give them a try and let us know what you think.
I am thinking that a homemade soft gingerbread cookie with the pumpkin spice flavor pressed into the top and returned to the oven for a couple of minutes just might be over the moon. I'll let you know!

Supper tonight is a recipe that I won a contest with back in 1985. I submitted it to the now defunct Home Cooking magazine that had readers vote on published recipes. I won $50 and had the recipe published in a blue ribbon winners edition.
I haven't made this main dish casserole in several years but today's rainy weather had me looking for comfort foods. Not only is it a work in simplicity and big on taste but it is economical to boot. I think I might add it back to my rotation. It may also be done in the slow cooker.

Potato and Beef Casserole*
Oven Fried Okra
Cottage Cheese
Florida Seasoned Garlic Pull a Part Bread
Decadent Heath Bar Cake

Potato and Beef Casserole

6 medium potatoes
2 large onions
1 lb. ground chuck
2 cans Golden Mushroom Soup
2 soup cans milk
1 tsp. minced garlic
1 tsp. Worcestershire sauce
salt and pepper to taste

Brown and drain ground chuck. Set aside. Thinly slice potatoes and onions and layer in a sprayed 9x13 inch pan, salt and pepper, making two layers.
Spread browned and drained ground chuck over top of vegetables.
Whisk together soup, garlic, Worcestershire sauce and milk. Pour soup mixture over ground chuck.
Cover tightly with aluminum foil and bake at 350* 2 hours.

So, until tomorrow...........
S~~~

Cool Nights and Home Cooking

Supper last night was a variation of a recipe that has been around for quiet a while that everyone raves about from time to time online.
The Ingles had nice chuck roasts on sale, so I picked up a nice sized one on Sunday for a slow cooker meal this week. I love coming home to the smell of supper cooking. I seem to use my slow cooker more in the fall/winter months than spring/summer months for whatever reason.
Anyway, the original recipe simply has the seasoning packets and a 1/2 cup of water. While this is a good roast, last nights roast was wonderful. Give it a try and let me know what you think.

Supper last night:
To Die For Beef Roast (modified)*
Creamed Potatoes
Carrots and Peas
Cole Slaw
Biscuits

To Die For Beef Roast (modified)

1 medium size beef roast
1 packet brown gravy mix
1 packet ranch dressing mix
1 packet Italian dressing mix
1 cup vegetable stock (Kitchen Basics - in a carton) may sub beef stock, broth or consomme
1 can beef consomme
1/2 cup dry red wine
1 tsp. Worcestershire sauce
1 tsp. rosemary
1 tsp. pepper
1/2 tsp. celery seed

1 large onion - sliced in 1/2 inch slices or wedges

Optional:

baby carrots
small potatoes
mushrooms

Add the onion and any other vegetable you use to the bottom of the crock pot. Place roast on top of vegetables.
Mix broth, consomme and red wine with seasoning packets, Worcestershire sauce, rosemary, pepper and celery seed. Pour over roast.

Cook at medium heat 8 hours. I never worry too much about over cooking this roast. Mine has been in as long as 10 hours and it was fine.

So, until tomorrow........
S~~

Logan County Hamburgers

Tonight I am fixing Logan County hamburgers from Katie Lee Joel. (She recently became Billy Joel's Ex.) Lacy is fascinated with celebrities, me not so much. I think everyday people are much more interesting. Anyway, Lacy found this recipe and mentioned it to me.
I was intrigued because everybody loves hamburgers and grilled cheese sandwiches. What better than a combination of both?

Growing up it was not unusual for us to have hamburgers on plain white bread. Daddy fixed them that way often. I have always liked hamburgers prepared this way as I am not a big bread person. I always buy rolls, usually the big onion rolls, not sure why.
*Note** I am making one change to the recipe. I am rolling the ground beef very thin and cutting them square.

Logan County Hamburgers*
Grilled Corn
Fried Squash
Cucumbers and Onions (in vinegar, brown sugar, water and dill)
Sliced Cantaloupe


Logan County Hamburgers

1 lb lean ground beef
1 medium sweet onion, half grated (remaining half slice thin)
1 large egg - lightly beaten
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/4 teaspoon garlic powder
2 tablespoons unsalted butter, softened
12 slices white bread
12 slices American cheese
pickle (optional)
ketchup (optional)
mustard (optional)


In medium bowl, combine beef, grated onion, egg, salt, pepper and garlic powder.
Form into 6 (4-inch) patties.
Spread 1/2 tsp. butter on one side of each bread slice - set aside.
Brown in a large heavy duty skillet over medium-high heat.
Cook burgers through, turning once.
Transfer to a plate-lined with paper towels.
Drain fat from skillet.
Add 3 bread slices, buttered side down, and layer each with 1 cheese slice, onion slice, burger, another cheese slice and bread, buttered side up.
Cook reducing to medium-low heat, turning once, until bread is golden brown, about 4 minutes.
Repeat to make 3 more sandwiches.
Serve with condiments, if desired.

So, until tomorrow.............
S~~~

One More Stressful Day

Today, for a number of reasons, has been stress filled.

First, due to the economy we are most likely looking at a reduced work week. This is a tough time for all businesses that depend on corporate travel. While we hope this is a temporary slow down no one really knows. (I guess this is some of that change, I am still looking for the hope. )So, we are faced with the possibility of losing a position and a half or a voluntary reduction in hours to save these positions. With just 5 people in our office we are much like family. I know so many other offices are facing much more drastic cuts than this, so, truthfully we are thankful to be employed.

Secondly, tomorrow our baby Shih Tzu, Cagney, is being spayed. I feel so bad for her. She won't understand what is happening to her. Before we owned dogs I never understood that they are just like your children. Ronnie keeps reminding me that Sissy did fine when she was spayed, and she is much more fragile than Cagney. I posted a new picture of her tonight, so you could see how cute she looked with her new haircut. Maybe you could say a little prayer for her tomorrow.

So, comfort food was the order of the night here.


Chicken Fried Steak (Economical Version) w/ Milk Gravy*
Creamed Potatoes
Tiny English Peas
Sugar Glazed Carrots

Chicken Fried Steak With Milk Gravy

1 lb ground chuck
2 eggs - well beaten
2 cups all-purpose flour
1 1/2 tsp. season salt
1 tsp. pepper

1/4 tsp. salt
1/2 teaspoon pepper
1 can beef consomme
1 1/2 cups milk

Mix 2 cups flour with season salt and pepper.
Shape ground beef into four thin patties.
Dip patties into flour, then beaten egg, then flour again. (Set the leftover flour aside for gravy)
Heat vegetable oil into a heavy skillet over medium high heat.
When your oil reaches frying temperature add patties.
Cook for about 6 minutes per side.
Remove and drain on paper towels.


Milk Gravy
4 tbsp. reserved flour
1/4 tsp. salt
1/2 tsp. pepper

Remove all but 4 tbsp. oil from skillet. Stir in 4 tbsp. of the reserved flour, salt and pepper.
Stir, scraping up browned bits, for about one minute or until it is browned.
Whisk in consomme and milk gradually.
Stir until thick and bubbly.
Remove from heat.
Stir well.

So, until tomorrow..............
S~~~

Finally,........... ............we have snow, (thanks, Toni). It was so beautiful this afternoon with the sun sprinkling diamonds in the ice. I worked from home as our driveway was a sheet of ice this morning. Needless to say, it was a wonderful day. There are times when Ronnie and I wonder about the wisdom of having a wall of west facing glass, today was not one of them.


Certainly March came in like a lion and hopefully she will go out like a lamb. I would love an early spring. We had our first daffodil to bloom last Thursday, daffodils and tulips are favorites of mine, along with pansies, callas, hydrangeas and peonies.

It is well documented here that I am a summer kind of girl, but spring sure does come in a close second. Especially those first warm days, the air smells so good, no coats to contend with, the first warm spring rain........... I love it all!!

Now, regretfully back to winter.

Yesterday I cooked breakfast, which was unusual for me as I do not like food of any kind in the mornings as a rule. We had bacon, cheesy eggs, biscuits and gravy, with milk and grapefruit juice. So when it came time for lunch we weren't interested in the least. We had the quesadillas with guacamole and chips I had originally planned to have at lunch for supper.

Tonight I fixed a recipe from my mother-in-law, Barbara, a kind, gentle woman whom I loved dearly. Sadly, she passed away in 2001.

Swedish Meatballs*

Creamed Potatoes

Butter Beans

50s' Style Banana Pudding

Barbara's Swedish Meatballs

1 lb. ground chuck

1 cup Ritz cracker crumbs

2 egg yolks (reserve egg whites)

1/2 cup milk

1/4 tsp. ground nutmeg

1 tsp. seasoning salt

1/2 tsp. pepper

1 medium onion - chopped

1 1/2 cups crushed cornflakes

3 Tbsp. vegetable oil

2 cans golden mushroom soup

2 cups milk

1/2 cup water

Combine ground beef, cracker crumbs, egg yolks, 1/2 cup milk, onions, nutmeg, seasoning salt, and pepper. Roll into 1 inch balls, then dip in slightly beaten egg whites and roll in cornflake crumbs. Coat 9x13 inch baking pan with the vegetable oil. Place meatballs in the pan and bake at 375 degrees turning once for 30 minutes. Combine the golden mushroom soup with 2 cups milk and water. Pour over meatballs and return to the oven for 15 additional minutes.

So, Until Tomorrow........................

S~~~

I love Friday's. The weekend is but a clean slate in front of us. No major commitments, time to catch up and love life............
This Friday is especially good, a rainy day with a possibility of snow in the forecast.What more could we ask? Keep your fingers crossed!!

I am on a comfort food kick right now. I'm not sure if it is the cold weather or the economy, but either way, comfort has been on the menu more often than not at the Taylor house.
Back when I was first learning to cook, one of my "fancy" meals was beef stroganoff, from the handy dandy Betty Crocker cookbook. We reserved this for the days we didn't fix Hamburger Helper. I thought I was so sophisicated, (yeah, right, I am lucky to know how to spell that without spell check) ) after all, my parents never fixed beef stroganoff.

Do you remember an old country song from the 70s' called Luckenbach, Texas? Cahoots (the band Ronnie played in at the time) actually played that song.

"So baby let’s sell your diamond ring
Buy some boots and faded jeans and go away.
This coat and tie is choking me
In your high society you cry all day.
We’ve been so busy keeping up with the Jones
Four-car garage and we’re still building on.
Maybe it's time we got back to the basics of love."

I'm not interested in "keeping up with the Jones", and I most assuredly do not have a four car garage, but getting back to the basics seems important about now. Back to those days when I thought beef stroganoff was "fancy" instead of the comfort food I call it now........

So tonight looked something like this:

Classic Beef Stroganoff w/ Egg Noodles*
Sugar Glazed Carrots
Brussels Sprouts w/Bacon and Onions

Classic Beef Stroganoff
2 pounds beef sirloin, 1/2 inch thick, cut in 1/4 inch wide strips
1/2 tsp. salt
1 tsp. pepper
4 Tbsp. butter - divided
1 cup fresh mushrooms- thinly sliced
1 cup onions- chopped
1 tsp. minced garlic
1 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
2 cans beef consomme
1/2 tsp. brown sugar
1/2 tsp. Dijon mustard
1 1/2 cups sour cream (I like Daisy)
1 tsp. Kitchen Bouquet (optional, for a rich brown color to the sauce and a little added flavor)

Slice the sirloin and sprinkle with salt and pepper. Brown in 2 tbsp. of butter about 5 minutes. Add remaining butter, mushrooms, onions and garlic. Cook an additional 5 minutes. Add tomato sauce, Worcestershire sauce, beef consomme, brown sugar and Dijon mustard. Cover and cook over low heat 15 minutes. Remove from heat and stir in sour cream and Kitchen Bouquet. Return to heat and cook 5 additional minutes being sure to keep the heat low as the sour cream could curdle if the heat is too high. Serve over wide egg noodles and garnish with dried parsley.

I had a little help with the dishes from Cagney tonight after supper.


So, Until Tomorrow..............
S~~~

Spring Fever and February Birthdays

I have spring fever in a big way. Even an unseasonably warm day would be welcome. I anxiously await the the first day of spring, March 20th. I promise no matter how hot it gets this summer you will NEVER hear me complain about the heat, just bring it on, baby.
OK, enough for my daily cold weather rant.

Some of the most important people in my life were born in February. I have already mentioned my Mother's birthday would have been on the 2nd. Our nephew, Ryan, was born on the 17th. My best friend in the world, Jan, was born on the 22nd. My cousin, Brently, was born on the 23rd. So, even though February is the coldest month, it warms my heart when I remember these very special people on their birthdays.

Have you noticed that I added labels to the right side of the page? I am hoping to make it easier for everyone to locate the recipes. I will eventually streamline it a bit so that it doesn't become cumbersome, but for now I hope it saves you some time.

With today being a true Monday, supper had to be easy.

Hot Dogs (has to be Hebrew National)
Cole Slaw
Aiken Pool Hall Chili*
Ranch Flavored Potato Wedges
Toasted Rolls

I love homemade chili. Aiken Pool Hall Chili recipe has been around for ages. I'm not even sure there is an Aiken Pool Hall in South Carolina anymore, but at one time the chili dogs were supposedly famous. I usually double the recipe and freeze it in small containers.

Aiken Pool Hall Chili

1 lb. ground chuck
1/2 cup cold water
2 large onions - diced
4 Tbsp. prepared yellow mustard
3 tsp. sugar
2 tsp. apple cider vinegar
2 tsp.chili powder
1 cup catsup
1/2 tsp. seasoning salt
1 tsp. pepper
1 cup additional water

Place ground beef and onions in a 3 quart sauce pan add 1/2 cup cold water and stir well. Cook over medium high heat until beef is brown and water has evaporated.
Add remaining ingredients and simmer 45 minutes.

So, until tomorrow..............
S~~~

A Rainy Night on McCanless Creek

Things are finally starting to return to normal in the Taylor household, after a topsy turvy week. Sweet, sweet normalcy. Evenings with enough time to cook supper, time to watch American Idol and time to read my newspapers and my books, time to spend with Ronnie, Sissy (Chihuahua), and Cagney (Imperial Shih Tzu), and long, long bathes.

All that being said I am still in the comfort food phase of life. Soon I need to move to the healthy phase to keep balance, I suppose. Why is it that most comfort foods aren't good for us, chocolate cake, pizza, gravy, and potato soup to just to name a few........

Supper on this rainy Wednesday night looked like this.

Salisbury Steak with Tangy Gravy *

Creamed Potatoes

Honey Glazed Carrots

Tiny English Peas

Salisbury Steak with Tangy Gravy

1 - can cream of mushroom soup (undiluted)

2 tsp. prepared horseradish sauce

2 tsp. worcherstershire sauce

2 tsp. whole grain mustard

1 egg (lightly beaten)

1/2 cup dry breadcrumbs

1/4 cup finely chopped onion

1/2 tsp. salt

1/4 tsp. pepper

1 1/2 lbs. ground sirloin

2 Tbsp. vegetable oil

1/2 cup water

Combine soup, mustard, worcestershire sauce and horseradish in a bowl and set aside.
In another bowl, mix together egg, bread crumbs, onion, salt, pepper, 1/4 cup soup mixture and the ground beef.
Form into 4-6 patties.
Brown patties in oil and drain off excess fat.
Combine rest of the soup mixture with the 1/2 cup water and pour over the patties.
Cover and cook for 10-15 minutes (or until done) Remove patties and spoon remaining sauce over top.

Enjoy.

So, until tomorrow.................

S~~

Best Laid Plans

Tonight didn't exactly go exactly as planned. I got home around 8:30 p.m. this evening and it was just too late to start cooking. So, supper was one of my favorite "comfort meals", grilled cheese and tomato soup.
Have you ever made grilled cheese with mayonnaise instead of butter? It is really good. Just spread the bread (white, of course) with mayonnaise add American cheese and grill as usual.
Dip your sandwich in your soup and make believe you are ten again!!

So, tonight's menu is pushed to tomorrow night.

I am feeling guilty about not posting recipes lately. I have been slack in the cooking department since last week, so, I decided to post a recipe that my good friend and co-worker, Cyndi shared with me last summer.
It has a very unusual combination of ingredients but is truly the best hamburgers I have ever made. Let's grill out and pretend it is July.

Morning Glory Burgers

1 1/2 lbs. ground chuck
10 crushed Ritz crackers
1/2 cup applesauce
1/4 cup catsup
1 tablespoon soy sauce
1 tablespoon worchestershire sauce
1 teaspoon pepper

Combine all ingredients and mix lightly.
Grill, broil or pan fry until cooked through.
Serve on toasted rolls with you choice of toppings.

So, until tomorrow...............
S~~~