Green Tomato Rice

Posted on August 22, 2025 by Sandy

This is a delicious rice dish to serve with pork or beef, and it’s a great way to use green tomatoes.

Servings: 6 people

Ingredients

4 slices bacon, diced
1 bunch green onions, sliced, with most of green (6 to 8)
4 medium green tomatoes, peeled and chopped
1 jalapeno pepper, seeds removed, minced
1 clove garlic, minced
2 cups chicken broth
1 cup long-grain rice
dash dried leaf thyme
salt and freshly ground black pepper, to taste
dash Tabasco sauce, optional
1/4 cup fresh grated Parmesan cheese, optional

Preparation

In a medium saucepan, saute the bacon over medium heat until crisp; remove to paper towels to drain. In 1 tablespoon of the bacon drippings, saute green onions for 1 minute. Add green tomatoes and saute for 1 minute longer. Add garlic and jalapeno pepper; saute for another 30 seconds. Add the chicken broth, rice, thyme, pepper, and Tabasco sauce. Bring to a boil. Stir, reduce heat to low, cover, and simmer for 20 to 25 minutes, or until rice is tender and liquid is absorbed. Stir in Parmesan cheese just before serving, if desired. Sprinkle with the cooked bacon.

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Mom’s Rhubarb Pie

Posted on August 22, 2025 by Sandy
6-7 stalks [1 3/4 pounds] fresh rhubarb,
peeled and cut into 1/2 inch thick slices [about 5 cups]
1/2 teaspoon fresh squeezed lemon juice
1 teaspoon grated lemon rind
1 1/2 cups sugar
1/3 cup flour
Pinch salt
1 [15 ounce] box refrigerated piecrust
2 tablespoons butter, cut into pieces
1 egg yolk
1 teaspoon cold water

Preparation

Preheat oven to 400 degrees. Place rhubarb, lemon juice and rind n medium nonreactive bowl. In another bowl, combine sugar, flour and salt. Add to rhubarb and mix well. Use one crust to line bottom of ungreased 9 inch pie plate. Prick bottom with fork. Add the rhubarb mixture. Dot with butter. Place the second pie crust on top of the pie. Flute the edges to seal. Combine egg yolk with cold water. Brush mixture over top crust. Prick the top crust with fork to create vents. Bake 20 minutes. Reduce heat to 350 degrees and bake an additional 20 minutes or until the crust is golden brown. Cool slightly and serve.

 

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Salt Crusted Rye Bread

Posted on August 22, 2025 by Sandy

Definitely one of my favorite breads. Skip lots of steps by making in a breadmaker and let it do its initial rise in the machine.
Then shape, let rise and finish up.
Servings: 2 Loaves

Salt Crusted Currant Pecan Rye Bread
1 T Dry yeast
1 T Sugid
7 1/2 T Caraway seeds
1 T Salt
2 1/2 c Rye flour
3 c Bread flour plus additional for working dough
2 c Warm water
1 c Coarsely chopped pecans
1 c Dried black currants or raisins
1/4 c Kosher salt

In the 5-quart bowl of an electric
mixer fitted with a dough hook, combine the yeast, sugar, 1 1/2 tablespoons
of the caraway seeds, the salt and both the rye and bread flours. Mix until
thoroughly combined. With the mixer running, slowly add the warm water and
mix until the dough forms a ball and leaves the sides of the bowl. This
will take about 2 minutes. Add the pecans and currants or raisins and mix
for 2 minutes more. Turn the dough out onto a floured board. Wipe out the
mixing bowl and spray with nonstick vegetable oil cooking spray. Return the
dough to the bowl, cover with a damp tea towel, and place in a warm (about
85 degrees) spot for about 1 hour, or until the dough has doubled in size.
Punch the dough down to release the trapped gases. Form into 3 loaves
approximately 12 inches long and 2 inches wide. Brush with cold water and
sprinkle generously with kosher salt and the remaining 6 tablespoons
caraway seeds. Place the loaves on a lightly greased baking sheet and let
sit in a warm place for about 20 minutes. Meanwhile, preheat the oven to
350 degrees.

Bake for 30 minutes, turning the pan every 10 minutes or so to ensure even
browning. Cool on a wire rack. (Makes 3 loaves, about 15 servings).

Note: The perfect accompaniment to cheese or smoked salmon. This is one of
the recipes that made the Inn at Little Washington so famous. They’re
all contained in Patrick O’Connell’s new book, “The Inn at Little
Washington Cookbook”

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Molasses Baked Onions

Posted on August 22, 2025 by Sandy
Rich and sweet, these onions are adapted from Angela Shelf Medearis’s recipe for Honey-Baked Onions in The African-American Kitchen. They’re… more ›

Ingredients

  • 4 large sweet onions such as Vidalia, Walla Walla, or Oso Sweet (3 to 4 lb total)
  • 1 1/2 cups tomato juice (12 fluid ounces)
  • 1 1/2 cups water
  • 2 tablespoons unsalted butter
  • 2 tablespoons molasses (regular or robust; not blackstrap)
  • 1/2 teaspoon salt, or to taste
  • 8 bacon slices (1/2 pound), halved crosswise

Put oven rack in middle position and preheat oven to 400°F.

Peel and trim onions, keeping root ends intact, then halve each lengthwise. Arrange, cut sides up, in 1 layer in a 13- by 9- by 2-inch glass baking dish or other 2 1/2-quart shallow baking dish.

Bring tomato juice, water, butter, molasses, and salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then pour over onions. Bake onions, uncovered, basting with juices every 30 minutes, until tender, about 2 hours.

Lay 2 pieces of bacon side by side over each onion half and continue to bake onions, basting once with juices halfway through baking, until onions are very tender, bacon is browned, and juices are thickened, about 1 hour more.

Cooks’ note: Onions can be baked 1 day ahead and chilled, covered. Reheat, covered with foil, in a preheated 350°F oven 20 to 30 minutes.

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Old Fashioned Oatmeal Cookies

Posted on August 22, 2025 by Sandy

Hodgson Mill’s Recipe

Ingredients

½ cup Hodgson Mill Steel Cut Oats
2 ½ cups Hodgson Mill Naturally White Flour
1 cup water
1 ½ cups raisins
¾ cup butter
1 ½ cups granulated sugar
1 egg
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ground cloves
¾ cup chopped nuts

Preparation

In a small saucepan, bring oats and water to a boil. Reduce heat to simmer and stir for 10 minutes. Remove pan from heat and fold in raisins. Allow mixture to cool. Preheat oven to 375 ° F. Lightly grease two baking sheets. In a large mixing bowl, cream together butter and sugar. Add egg and vanilla beating until smooth. In a separate bowl, blend dry ingredients together. Add dry ingredients to creamed ingredients mixing well. Fold in softened oats, raisins and nuts. Using a large spoon, drop cookie dough onto prepared baking sheet evenly spacing to allow for spreading. Bake in a 375 ° F oven for 10-12 min. or until golden brown. Remove cookies from baking sheet and cool on wire racks.

Yields: 48 cookies.

Recipe Nutrient Analysis: 1/48 of recipe

100 calories; .77g dietary fiber; 16 g carbohydrates; 2g protein; 4 g fat (1 g saturated fat); 10mg cholesterol; 96mg sodium.

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BBQ Sauce

Posted on August 22, 2025 by Sandy

Start with a base of purchased BBQ sauce, add soy sauce, and brown sugar and balsalmic vinegar.  Heat to blend to taste.  Coffee adds a great base note to many soups and sauces.

If you want to build from scratch, you need to make a tomato bbq sauce, then add the other ingredients.

Liquid smoke, salt and pepper, red pepper flakes.

The final consistency needs to be sticky so it sticks to the meat.

Sharp and Sweet.

When all else fails, reach for the Sweet Baby Ray’s from your local grocery.

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Navy Bean Soup

Posted on August 22, 2025 by Sandy

Navy Bean Soup

One of the staples for dinner was Navy Bean Soup.  With 9 kids, I mean 9 hungry kids and two adults to feed, Navy Bean Soup was seen a lot at our house.  Being the eighth kid, it was always good.  Mom would serve it with her freshly baked bread and fresh butter.  One of my chores as a child was to shake a quart jar of heavy cream until it formed into butter.    My arms felt like they would fall off, but I learned to not complain.  Just do it.  I still love these beans.  If we started to tire of the bean soup, Mom would convert them to Chili Beans and serve that up with corned bread.  I remember having white rice served with our beans here and there also. 

Ingredients

  • 1 (16 ounce) package dried navy beans
  • 7 cups water
  • 1 ham bone
  • 2 cups diced ham
  • 1/2 cup minced onion
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 1 bay leaf
  • 1/2 cup sliced carrots
  • 1/2 cup sliced celery

Directions

  1. Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
  2. Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim service of soup while it is cooking.
  3. Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

 

Mom's Navy Bean Soup

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Baking Powder Biscuits

Posted on August 22, 2025 by Sandy

Biscuits and Gravy

My sister Wanda would always make the best light fluffy biscuits.  I am sure she learned from my Mom, but she got it right.  She would whip them up and have them served with a bit of gravy in no time at all.  Wanda was also known as “Peaches”, her handle on the CB Radio – if you remember those good old times.  Her son Jeromy was “Peach Pit”.  Great memories.  In honor of my sis.

2 cups flour

2 tsp baking powder

1/2 tsp salt

6 T shortening

2/3 cup milk

Combine and mix all dry ingredients, cut in shortening until consistency of meal.  Add milk all at once.  Knead one minute on floured board. Roll out to 1/2 inch thick, cut and transfer to baking sheet. Bake 450 degrees for 12 minutes.

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Lemon or Lime Cool Whip Mousse

Posted on August 22, 2025 by Sandy

If you are avoiding Cool Whip and other frozen whipped toppings because they contain hydrogenated oils and trans fats, try Tru Whip, an all-natural frozen whipped topping available at Whole Foods Markets. It has no trans fats or hydrogenated oils.

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Lemon Cool Whip Jello Mousse

  • 3 3 oz. packages of sugar-free (or regular) lemon Jello
  • 4 cups boiling water
  • 1 9 oz. container of sugar free, fat free or regular Cool Whip
  • 1 12 oz. container of frozen sugar free or regular lemonade

Pour boiling water into a large mixing bowl. Dissolve Jello in boiling water. Add frozen lemonade until well blended and all ice crystals have dissolved. Cool in the refrigerator until thickened, but not set (about 2-3 hours).

Remove Jello mixture from refrigerator and beat in Cool Whip, a little at a time, with a hand or stand mixer on medium speed. When all the Cool Whip has been beaten in, pour mixture into a tall glass serving bowl and chill in refrigerator until set, about 4 hours

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Key Lime Pie

Posted on August 22, 2025 by Sandy

Ingredients

How to make it

  • In a mixer bowl, add the juice with the condensed milk and whip until thick.
  • Fold in the whipped cream or Cool Whip.
  • Pour mixture into the pie crust and refrigerate for an hour.
  • Cut and serve!
  • For single servings, put one shortbread cookie in the bottom of a wine glass or serving cup and top with the key lime mixture and chill for one hour.
  • For a great cheesecake-type of Key Lime dessert, add one 8 ounce block of cream cheese to the condensed milk and juice and mix well, adding the whipping cream after the mixture is smooth. Taste for sweetness and add powdered sugar by the tablespoon to the mix if you like it sweeter while you mix it all together.

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