GREEN BEANS

GREEN BEANS

OK, SO THIS IS ONE OF THOSE RECIPES WHERE YOU WANT TO USE YOUR BACON FAT, YOU KNOW THE STUFF WE TALKED ABOUT LAST TIME. I TAKE MY KNIFE AND DIG A GLOB OF FAT OUT OF MY BACON FAT CUP AND PUT IT IN MY PAN TO HEAT UP, THEN I ADD SOME SLICED ONION. I USUALLY USE ONE WHOLE ONION. YOU CAN USE HOWEVER MUCH YOU LIKE, BUT I LIKE ONION AND THINK EVERYTHING TASTES BETTER WITH IT.
COOK THE ONION TIL IT GETS SOFT AND STARTS TO BROWN A LITTLE BIT. I THEN ADD 2 CANS OF GREEN BEANS AND 1 PINT OF MY HOME CANNED HORTICULTURE BEANS. NOW I KNOW PROBABLY NO ONE ELSE OUT THERE HAS EVER HEARD OF THESE. MY MOTHER IN LAW HAS CANNED THEM FOR YEARS, SO THAT'S WHERE I FIRST FOUND OUT ABOUT THEM. I'M PRETTY SURE YOU COULD JUST USE PINTO BEANS IN THEIR PLACE.
JUST COOK AS YOU NORMALLY DO UNTIL THEY ARE HEATED THROUGH. THESE WILL GET NICE AND CREAMY LOOKING FROM THE JUICE THAT IS ON THE HORTICULTURE OR PINTO BEANS.
I JUST LOVE THESE GREEN BEANS. IT'S HARD TO GO BACK TO JUST PLAIN OLE GREEN BEANS OUT OF A CAN AFTER HAVING THESE.
ENJOY!

BACON FAT

BACON FAT

DON'T YOU JUST LOVE BACON FAT? OH, I DO! THIS IS MY CUP OF BACON FAT THAT I KEEP IN THE REFRIGERATOR. IT'S NOT THE BEST PICTURE I KNOW, BUT THE TASTE SURE MAKES UP FOR THE LACK OF BEAUTY HERE. IF YOU ARE NOT FAMILIAR WITH USING BACON FAT IN YOUR COOKING YOU ARE SURELY MISSING OUT ON ONE OF THE FINER THINGS IN LIFE. I MEAN WHO DOESN'T LIKE BACON FAT. IT MAKES EVERYTHING YOU COOK TASTE BETTER.

NOW SOME OF YOU MAY BE ASKING, WHERE DO YOU BUY BACON FAT? WELL, YOU DON'T. YOU JUST HAVE TO FRY UP SOME DELICIOUS BACON FOR BREAKFAST AND THEN POUR OFF THE FAT THAT'S LEFT IN THE PAN INTO A CUP OR SOME OTHER CONTAINER(NOT PLASTIC THOUGH OR IT WILL MELT) AND KEEP IT IN THE REFRIGERATOR UNTIL YOU ARE READY TO MAKE SOMETHING ABSOLUTELY DELICIOUS. I WILL BE POSTING SOME OF MY FAVORITES SOON. THERE ARE JUST SOME THINGS THAT IF YOU DON'T USE BACON FAT IN THEM YOU MIGHT AS WELL NOT EVEN BOTHER FIXING THEM CAUSE THEY JUST AREN'T GOING TO BE AS GOOD.

I KNOW IT'S NOT THE MOST HEALTHY THING TO COOK WITH, BUT IT'S OK ONCE IN AWHILE, I JUST WOULDN'T BE COOKING WITH IT EVERYDAY.
NOW GO FRY UP SOME BACON AND THINK OF ALL THE WONDERFUL THINGS YOU CAN DO WITH THAT GORGEOUS BACON FAT!!!!!!!

MADONNA BROWN'S BREAD PIE

This past week I attended the funeral of our dear friend Max Brown. I had known Max and his wife Madonna, who passed away about 6 years ago, since I was in my early 20's. They were both a great example to me of just what good people are all about.
They loved the Lord and their family very much and it was evident in all they did.
I had the great pleasure to make Madonna's bread pie for the funeral dinner. I have had this recipe for years, but had not made it in a long time. I did a dry run the day before the funeral because I wanted to make sure I got it just right, and oh I was not disappointed. I love this humble pie. It reminds me of something that might have been made during the depression when using the basics was what you did. It is so easy to make and I had to ask myself why I hadn't made it in so very long. I hope you will all give this simple pie a chance to please your family. My kids always loved it. It's sweet, but not like a sugar cream pie. It's a little like bread pudding but much more moist. It's just a pie you have to make to appreciate.
ENJOY!

BREAD PIE

2 SLICES BREAD TORN INTO PIECES AND PUT IN THE BOTTOM OF AN UNBAKED PIE SHELL
MIX:
2/3 CUP SUGAR
2 TABLESPOONS FLOUR, ROUNDED
2 CUPS WHOLE MILK
POUR OVER THE BREAD AND SPRINKLE WITH CINNAMON AND BUTTER
BAKE AT 350 DEGREES FOR 55 MINUTES

THIS IS SO GOOD AND JUST REMINDS ME OF A TIME WHEN THINGS WERE SIMPLE.
I SUGGEST YOU USE WHOLE MILK TO GET THE BEST FLAVOR. I MADE IT WITH SKIM FOR THE DRY RUN AND IT WAS OK, BUT THE PIE FOR THE FUNERAL WAS MADE WITH WHOLE MILK AND IT JUST KNOCKED THE SOCKS OFF THE OTHER PIE.

RHUBARB PIE

As I am looking at this picture I am realizing I should have cut out a piece so you could see what this pie looks like. Oh well, maybe next time.
This really is one of my favorite pies. Rhubarb is a spring fruit that grows as a stalk for those of you who aren't familiar with it. It is very, very, sour. I remember as a little girl going out to our rhubarb patch, sitting down with a stalk that I had pulled from the ground and dipping each bite in a cup of sugar. Oh what fond memories that brings back. I especially like the looks of it in a pie when you get the nice red stalks, but mostly they are a green color. You can add some red food coloring to the pie mixture if you want to.
Anyway, I fixed this pie a week ago when we had some friends over for dinner. Ross had been asking for pie and I told him I would only make one if we had someone over to share it with. We both love pie, but we certainly don't need a whole pie to ourselves, although I think Ross would prefer this.
If you have never had rhubarb before I hope you will try it. With spring on it's way, or at least I hope it is, I will be making lots of different rhubarb recipes. I will be sure to share them with you.
Oh, and just to let you know, this is rhubarb that I had frozen last spring. If you use frozen rhubarb it is better not to let it thaw completely or it gets pretty mushy. I like to use it while it still has some ice crystals on it. With that said, here is my delicious rhubarb pie recipe, which of course I got from my mom!

RHUBARB PIE

4 CUPS CUT UP RHUBARB
1 1/2 CUPS SUGAR
4 TABLESPOONS FLOUR
1 BEATEN EGG

Mix all the ingredients together. Pour into a 9 inch pie shell. Add top crust and sprinkle with sugar. Bake at 425 degress for 40-45 min. or until your crust is done. As with all fruit pies you want to be aware that they can boil over, just keep an eye on it and if it looks like it's gonna get messy just put a piece of foil on the rack underneath it.

EASY MACARONI AND CHEESE

I like macaroni and cheese, but just don't want to go to all the work of boiling the pasta and then cooking the sauce. I know it sounds kinda lazy doesn't it, but oh well, that's who I am.
I came upon this recipe years ago and immediately knew I was going to like it. Can you guess why? That's right, it's easy. And Fast, and did I say easy. I mean this one is so easy the kids could make it, and I am pretty sure mine did. At least that is how I remember it, but sometimes I don't remember things exactly as they happened, this is what my children tell me.

Ok, so here is the recipe and now you have to try it, because why? IT'S EASY. Oh yeah, and good!!!!

MACARONI AND CHEESE

2 cups raw macaroni
2 1/4 cups hot water
1 pound cottage cheese
8 oz. shredded sharp cheddar cheese

Mix it all together. Put in a greased square baking dish or casserole dish, whatever you want to use. Bake at 375 degrees for 45 min. Stir it about half way through. It might take longer, depending on your oven. Serves 4-6.

I did something a little different this time around making it, I put the cottage cheese in the food processor. It made it more the consistency of ricotta cheese. Worked fine, so do whichever you want. I also put some bread crumbs on it this time and that was good, but not something I had ever done before.
ENJOY!

SAUSAGE GRAVY WITH BISCUITS

COMFORT FOOD

I don't remember the first time I had sausage gravy and biscuits, but I do know one thing. IT'S REALLY GOOD!!!!!!!
It's one of those comfort foods that does just what it says, comforts you. It was a snowy day today and I just wanted something warm and this hit the spot. It's really an easy dish to make. I know some of you are intimidated with making gravy, but it really isn't that difficult. It's really pretty forgiving, and hey if there are a few lumps, so what, cause it tastes delicious anyway. I know I didn't have this as a kid growing up and I am wondering why my mom didn't fix it. I'm pretty sure this was a dish that Ross introduced me to. Oh well, whoever brought this yummy food into my life did themselves and all others a big favor because this will be staying in my repertoire of recipes for years to come.

SAUSAGE GRAVY

1/2 pound of ground sausage
2 tablespoons oil
4 tablespoons flour
2 cups milk
salt and pepper to taste

Brown sausage in 2 tablespoons oil. You need the oil because most sausage today doesn't have enough fat on it to make the gravy.
After the sausage is browned add 2 tablespoons flour and cook for a minute or 2. You need to do this to get the raw taste out of the flour. Add the milk and continue cooking until the mixture thickens and boils. If it's too thick just add some more milk slowly and continue cooking. Add salt and pepper to taste.
Serve hot over biscuits you made or bought or hired someone to make for you, whatever floats your boat.
Sit down and ENJOY!!!!!!

MOMS RED VELVET CAKE

I remember this cake from my childhood. For years I didn't think I liked it, but came to find out I just didn't like the black walnuts that my mom sprinkled on the icing.
I stumbled on this icing recipe recently and thought, gee that seems really familiar, so I called my sister and sure enough, it was my moms recipe from years ago. Funny how whats old is new again.
Well anyway I made these cupcakes for my bookclub. I added a few extras, like the strawberries on top and the chocolate eclair filling inside, but really it's just my moms red velvet cake gussied up a little bit.
Enjoy.

MOMS RED VELVET CAKE

Cream together:
1 cup shortening, I used butter crisco
2 eggs
1 1/2 cups sugar
2 oz. or 1/4 cup red food coloring

Sift together:
2 1/4 cups flour
2 tablespoons cocoa
1 teaspoon salt
1 1/2 teaspoons soda

Add the above mixture alternately with the following liquids to the sugar mixture
1 cup buttermilk
1 tablespoon vinegar
1 teaspoon vanilla.

beat till all is combined.
pour into 2 round cake pans
Bake at 350 degrees for about 25-30 min. or until the top springs back when touched lightly with your finger.
Bake cupcakes for about 15 min. or til done.
Everyones oven bakes a little different so just keep a watch on it til done.

Icing
5 tablespoons flour
1 cups milk
cook on top of the stove till thick. Cool completely. Cover with plastic wrap to keep it from forming a skin on top as it cools.
While it cools mix the following:
1 cup butter
1 cup sugar
1 1/2 teaspoons vanilla
Beat this til nice and fluffy, you want all the sugar mixed so it's not grainy at all.
Add the cooled flour mixture and beat like crazy. It will look like its seperating but just keep beating until it looks like whipped cream.
This is such a light icing. I just love it.
It is especially good with chocolate cake.
Hope you have a special occasion to make this and wow your family.