Linda's Meatballs

One of my best friends shared this recipe (and many others) with me. Linda is an encourager and truly has the gift of hospitality.
These meatballs would be great as an appetizer during the Christmas season, or served as a main dish along with Cheesy Potatoes.

Sauce:
1 jar (12 oz.) chili sauce
1 jar water
1 c. brown sugar
1 c. canned whole berry cranberry sauce
1 c. sour kraut, rinsed quickly under water and drained

Meatballs:
2 # ground beef
1 pkg. dry onion soup
2 eggs
1 c. plain bread crumbs

Mix meatballs ingredients. Form into small balls. Place them in a sprayed 13 x 9 pan. Mix sauce ingredients and pour over raw meatballs. Bake 325˚ 2 hours, uncovered. Drain grease. This recipe can be made the day ahead, and then just warmed in crock pot.
Makes about 48 meatballs.

Timely good deeds are nicer than afterthoughts.

Thanksgiving: A Time to Count Your Blessings

If you have food in the refrigerator, clothes on your back, a roof over-head and a place to sleep, you are richer than 75% of this world. If you have money in the bank, in your wallet, and spare change in a dish… you are among the top 8% of the world’s wealthy.

If you have your own computer and can surf the net… you are part of the 1% in the world who has that opportunity.

If you woke up this morning with more health than illness…you are more blessed than the many who will not even survive this day.

If you have never experienced the fear in battle, the loneliness of imprisonment, the agony of torture, or the pangs of starvation…you are ahead of 700 million people in the world.

If you can attend a church without the fear of harassment, arrest, torture of death… you are envied by and more blessed than, three billion people in the world.

If you can hold your head up and smile, you are not the norm… you’re unique to all those in doubt and despair.

So count your blessings and thank God for all that He has given to you and done for you!

Give thanks to the Lord, for He is good; His love endures forever. Psalm 106:1

Cranberry Pecan Pie

This tart-sweet pie would be great for Thanksgiving dinner.

1 c. light corn syrup
2/3 c. sugar
3 eggs, beaten
3 T. real butter, melted
1 tsp. vanilla
1 c. pecan halves
l/2 c. coarsely chopped dried cranberries
l bottom pie crust (homemade or ready-made)

In a mixing bowl, combine corn syrup, sugar, eggs, butter and vanilla; blend well. Stir in pecans and cranberries. Line a 9-inch pie plate with pie crust. Pour pecan mixture into pie crust. To prevent over-browning, cover the edge of the pie with foil. Bake 350˚ for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Serves 8.

When a recipe for a pie tells you to “cover the edge with foil to prevent excess browning”, take a sheet of foil, about 12”x15” and fold it in half. Now fold it in half again. On the corner where the folds are, cut out a quarter-circle. Unfold the foil, (there should be a circle in the center of your sheet of foil) and place around you pie pan. The center of your pie will brown nicely, and the edges won’t burn!

Which side of aluminum foil do I use?? According to the leading manufacturer of foil, it doesn’t matter! The shiny and dull sides are a result of the manufacturing process.

Glutton: a person who takes the piece of pie YOU wanted.

Roasted Autumn Vegetables

Brussel sprouts grow in bunches of 20-40 on the stem of a plant that grows 2-3 feet tall. They are great sources of vitamins K and C. Even those that don't like brussel sprouts, like this recipe!

1 whole garlic bulb, peeled
½ c. butter, melted
1 tsp. dried thyme
½ tsp. salt
¼ tsp. pepper
4 medium sweet potatoes, peeled and cut into wedges
1 pound fresh brussel sprouts, halved
1 large sweet onion, cut into ½ inch wedges

Separate garlic bulb into cloves. Mince 2 cloves; place in small bowl. Add butter, thyme, salt, and pepper. In a large bowl, combine the sweet potatoes, brussel sprouts, onions and remaining garlic cloves. Drizzle with butter mixture; toss to coat. Transfer to greased 13x9 pan. Cover and bake 350˚ for 30 minutes. Uncover; bake 40-45 minutes longer or until vegetables are tender. Stir before serving. Yield: 10 servings

Apple Crisp

The night before, apples can be peeled, cut and stored in the 13 x 9 pan, covered with plastic wrap and refrigerated. If they turn brown, it’s ok, they will bake up nice and white! The topping can be mixed ahead also, just store in a zip-bag.

8 or more cups pared, sliced baking apples
1 1/3 c. brown sugar
1 c. flour
1 c. oats
1 ½ tsp. cinnamon
1 ½ tsp. nutmeg
2/3 c. real butter, softened

Spray a 13 x 9 pan. Fill with apples almost to the top. Combine sugar, flour, oats, cinnamon and nutmeg. Cut in butter. Sprinkle over apples. Bake 350˚ until apples are tender and topping is golden brown. Serve warm with ice cream.

Book Review: "The Pioneer Woman Cooks"

A friend just gave me a new cookbook, "The Pioneer Woman Cooks: Recipes from an Accidental Country Girl". A new cookbook is a treasure to me, since I read cookbooks, not novels. In her dedication, Ree Drummond writes: "This cookbook is dedicated to Marlboro Man (her husband), who rescued me years ago from a certain future of black pumps, weekly pedicures, take-out Thai food, and stop-start traffic. Thank you....so I can stay home and act busy." She is very funny, and having tried several recipes already--they are great! Today I made her Tomato Soup. In the directions she states: "I used organic juice because I wanted people to think, She's cool because she uses organic".

Ree also has a fun blog, where she has frequent give-a-ways. Several weeks ago, she gave 2 Kitchen Aid mixers--painted bright yellow/orange with pink flowers and lace. Check it out: www.thepioneerwoman.com

Cran-Apple Muffins

In winter, when oranges are peak, I grate the peel, and store in a small container in the freezer to use when needed. Do not grate any of the white “pith”, as it is bitter. (Muffins are on top plate)

½ c. whole-berry cranberry sauce
½ tsp. fresh grated orange peel

1½ c. flour
½ c. sugar
1 tsp. cinnamon
½ tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt

1 egg
1/3 c. milk
1/3 c. oil
1 c. peeled, shredded Granny Smith apple

½ c. powdered sugar
1 T. orange juice

In a small bowl, combine cranberry sauce and orange peel; set aside.
In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder and salt; set aside.
In another bowl, beat the egg, milk and oil, stir in apple; stir into dry ingredients just until moistened. Fill greased or paper-lined cups half full. Make a well in the center of each muffin; fill with about 2 tsp. of reserved cranberry mixture. Bake 375˚ 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine powdered sugar and orange juice; drizzle over cooled muffins. Makes 12-16

Every person in the US eats 50 pounds of apples every year.

Recipes for the Harvest

I did 2 segments on Fox 6 Real Milwaukee show last Friday. If you want the recipes, go to www.realmilwaukeenow.com Enjoy!!

 

 

Middle Eastern Cabbage and Potatoes

A great side dish featuring veggies that are always "in season". The turmeric gives this dish it's lovely color--and flavor!

2 T. olive oil
4 carrots, thinly sliced
1 onion, chopped
1 tsp. salt
½ tsp. pepper
½ tsp. ground cumin
¼ tsp. turmeric
½ head cabbage, shredded
2-3 red potatoes, cut into ½” cubes

Heat olive oil in skillet over medium heat. Cook the carrots and onion in the oil about 5 minutes. Stir in salt, pepper, cumin, and turmeric; add cabbage and cook another 15-20 minutes, stirring occasionally. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 15-20 minutes.

Stuffed Cabbage

I served this on a bed of quinoa, but rice or pasta would be good too!

9 cabbage leaves
1 # ground beef
1 small onion, chopped
¼ c. quick oats
3 T. fresh chopped parsley, divided
1 egg
1 (6 oz.) tomato paste, divided
1 (8 oz. tomato sauce, divided
1 tsp. salt
pepper
½ tsp. Italian seasoning

In a large pot, bring about 1” of water to boil. Place cabbage leaves in pot; cover and remove from heat. Let sit about 30 minutes.

In a medium bowl, mix beef, onion, oats, 1 T. parsley, egg, 2 T. tomato paste, 2 T. tomato sauce, salt and pepper. Divide mixture into 9 portions. Shake excess water from leaves. Place a meat portion in each leaf and roll up. Place rolls in a greased 13 x 9 pan. Mix together remaining parsley, tomato paste and sauce, and Italian seasoning. Spoon over cabbage rolls. Cover and bake 350˚ for 1 hour. Serve with rice or quinoa, if desired.
Serves 3-4

Salt

Most chefs use Kosher salt for cooking. But for finishing dishes, they may use the fleur de sel (flower of the sea), which costs $36/pound. And there's also a black sea salt from India and red sea salt from Hawaii, among others. Salt is either mined or from the sea. In the pure form of sodium chloride--they taste the same. The difference in color and flavor are the type and amount of minerals that are attached to the crystals of sodium chloride.

For cooking, I like Penzey's Kosher salt--it is pure salt, unlike Morton's which has an anti-caking agent. For baking, I use table salt, since recipes were developed using it. For table use, I like "Real Salt" (pictured in the plastic bag). I buy it bulk for $3/pound-- it has the naturally occurring minerals.

Salt is used to bring out the flavor in food. It is also a preservative. Jesus told his followers to affect others positively, just as salt brings out the best flavor in food. He said, "you are the salt of the earth...".

Field Trip!

Weaver's Country Store in Fall Creek, WI, is worth the trip! It features bulk, natural foods and locally grown foods. The store is immaculate and staffed by caring and helpful people. E13855 Hwy 12 Fall Creek, WI 54742 715-877-2020 Hours: Mon-Fri 8:30-6, Sat 8:30-5, Closed Sundays. Check it out when you're in the Eau Claire area.

Zucchini Cheese Patties

'Tis the season when everyone gives you zucchini--and you need yet another recipe to use it up! Enjoy this very tasty recipe!

2 c. shredded zucchini
salt
2 eggs
¼ c. finely chopped onion
1 T. flour
1/3 c. Italian bread crumbs
1 c. shredded mozzarella cheese
oil

Combine shredded zucchini with a sprinkle of salt and drain in colander about ½ hour.

In a medium bowl, beat eggs. Add onion, flour, bread crumbs, cheese and well-drained zucchini. Mix to distribute ingredients evenly.

Heat about 1 T. oil in a skillet over medium heat. Drop zucchini mixture by heaping tablespoonfuls. Cook for a few minutes on each side until golden.

Serve with pizza/spaghetti sauce, if desired.

Book Review: "Modern Hospitality"

I don't read novels--I read cookbooks! There's a new one out, written by Whitney Miller called "Modern Hospitality". She was the winner of last year's MasterChef. As I watched the show, you could tell that she was a real sweet gal. Being only 23 years old, she's a great cook, and a strong Christian. She gives credit to her Lord and Savior Jesus Christ in several spots in the book. Her book is worth the read!

Curried Chicken Salad

This is a great, quick salad and most of the ingredients you may have on hand.
For a real time-saver, use a rotisserie chicken.

2 c. diced cooked chicken OR 1 can (13 oz.) chicken, drained
1 medium gala, fuji or braeburn apple, chopped
¾ c. dried cranberries
1 c. real mayo (light is fine, but not low-fat)
½ c. walnuts, chopped
½ c. celery, chopped
2 tsp. lemon juice
1 green onion, sliced
1 tsp. curry powder

Mix together all ingredients.