Kentucky Burgoo

This is one of my favorite recipes from Simply Recipes. I wanted to pass it along to all of you!

If you haven’t checked out Elsie Bauer’s website please do.  She has wonderful stories and her recipes are divine. www.simplyrecipes.com  You can find her on Facebook too!

Burgoo!

Just word itself sounds like there should be a song about it (and there is). If you are unfamiliar with the concept of burgoo, it’s Kentucky’s most famous stew, usually made for big gatherings (such as Derby Day) in huge kettles. Burgoo dates to before the Civil War and as legend has it, was invented by a French chef. Like a Mulligan stew, it’s sort of empty-the-fridge recipe. Burgoos typically have at least three different meats, and plenty of vegetables such as corn, okra, and lima beans. Burgoo lovers differ on whether the stew ought to be cooked into a brown, undifferentiated mass, or whether you can still see individual ingredients. Some say burgoo is just a stew if you can’t stand a spoon in it. In this version of burgoo, we like to know what we’re eating (pork, beef, or chicken), so it’s not cooked as long as others. If you want more of a mélange, just cook the meat longer. As with most stews, burgoo is even better the second day. It’s excellent as a Sunday dinner when you want lunches for the coming week.

This recipe makes a lot! Feel free to halve. Otherwise, it makes great leftovers.

Enjoy and Happy Cooking,                                                     

Vonnie

 

Ingredients:

3 tablespoons vegetable oil

3-4 pounds pork shoulder or country ribs, cut into large pieces (3 to 4 inches wide)

2-3 pounds chuck roast, stew meat, or other inexpensive cut of beef, cut into large pieces (3 to 4 inches wide)

3-5 chicken legs or thighs (bone-in)

1 green pepper, chopped

1 large onion, chopped

2 carrots, chopped

2 celery ribs, chopped

5 garlic cloves, chopped

1 quart chicken stock or broth

1 quart beef stock or broth

1 28-ounce can of crushed tomatoes

2 large potatoes (we used russets)

1 bag of frozen corn (about a pound)

1 bag of frozen lima beans (about 14 ounces)

Salt and pepper

4-8 tablespoons Worcestershire sauce

Tabasco or other hot sauce on the side

 Directions:

Heat vegetable oil on medium-high heat in a large soup pot (at least 8 quart size). Salt the meats well on all sides. When the oil is shimmering hot, working in batches brown all the meats. Do not crowd the pan or the meat will steam and not brown well. Do not move the meat while browning a side. Let the meat pieces get well seared. Remove the browned meats to a bowl.  Add the onions, carrots, celery and green pepper to the pot and brown them. If necessary, add a little more oil to the pot. After a few minutes of cooking, sprinkle salt over the vegetables.  When the vegetables are well browned, add the garlic and cook for 30 seconds more, until fragrant. Add back the meats, and the chicken and beef broths and the tomatoes, stir to combine. Bring to a simmer, cover, reduce the heat and simmer gently for 2 hours.  Uncover and remove the meat pieces. Strip the chicken off the bone and discard skin if you want. Break the larger pieces of meat into smaller, more manageable pieces. The reason you did not do this at first is because the meats stay juiciest when they cook in larger pieces. Return all the meat pieces to the pot and bring it up to a strong simmer.  Peel and cut the potatoes into chunks about the same size as the meat pieces (if using new potatoes, you can skip the peeling, but russets you’ll want to peel). Add them to the stew and cook them until they are done, about 45 minutes. When the potatoes are done, add the Worcestershire sauce, mix well and taste for salt. Add more Worcestershire sauce to taste if needed.  Add the corn and lima beans. Mix well and cook for at least 10 minutes, or longer if you’d like. Here is the point where you decide whether you want a burgoo that’s been hammered into a thick mass or a stew with bright colors in it. It’s your call. To serve, taste one more time for salt, and add either Worcestershire or salt if you want. Serve with crusty bread or cornbread and a bottle of hot sauce on the side.

Serves a small army. Or 12-16.

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Oatmeal Raisin Cookies

I grew up in a house where bread and cookies were homemade. Every week my mother would make homemade white bread and cookies for our lunches and dinners.  There were always cookies in the cookie jar. And believe it or not I would ask my mom if we could buy Oreos or Chips Ahoy almost every Saturday when we would go to the store.  But my mother would always say, ” Absolutely Not”.

One of my favorites  was my moms Oatmeal Raisin Cookies.  They were so soft and chewy and I couldn’t get enough of them.  The only thing I have done to my mom’s recipe was add just a dash of fresh ground nutmeg.  I usually get 4 dozen cookies out of this recipe. I use my Pampered Chef medium scoop.

A plate of cookies and a glass of iced-cold milk. YUM!!

I have added one Variation and I know some of you will think it is crazy, but once you try it you will be hooked.  The add-in : BACON.  It makes it a breakfast-on -the- go cookie!

Enjoy and Happy Cooking,                                               

Vonnie

Ingredients

• 1/2  cup (1 stick) plus 6 tablespoons butter, softened
• 3/4  cup firmly packed brown sugar
• 1/2  cup granulated sugar
• 2  eggs
• 1  teaspoon vanilla
• 1-1/2  cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
• dash of fresh ground nutmeg
• 1/2  teaspoon salt (optional)
• 3 cups oatmeal, old-fashioned, uncooked
• 1   heaping cup raisins

Preparation:

Heat oven to 350°F. In a large bowl sift together flour, baking soda, cinnamon, fresh ground nutmeg, and salt. Set aside.  In a separate large bowl, beat butter and sugars on medium speed of electric mixer until creamy.  Add eggs one at a time and beat well.  Add vanilla.   Add flour mixture a little at a time until fully combined.   Fold in oats and raisins, mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Variation:

6 slices of bacon, cooked crisp and crumbled in chunks.  Add with the oats and raisins.

Ambrosia

Are you looking for a side dish that is easy to make and your family or guests will love?  Look no further! Ambrosia is a great salad you can serve with just about any main dish.

When I was growing up in Northeast Ohio,  Sunday dinner was always Roast Beef with carrots, and potatoes, salad and dessert. My mother would make this salad occasionally and it was always a big hit! Tonight I am making my Slower Cooker Chicken Stew for dinner and thought I would make this as my salad. It seemed like the perfect side/salad to round out my dinner and since it is spring here in Michigan I thought it would be a better choice than the baked apples. You can find the Slower cooker Chicken stew recipe on my blog too!

Enjoy and Happy Cooking,                                                         

Vonnie

 

1 (20 ounce) can crushed pineapple with juice

1 (3 ounce) package instant pistachio pudding mix

1 (12 ounce) container frozen whipped topping, thawed

2 large bananas, sliced

2 cups miniature marshmallows

1 (15.25 ounce) can fruit cocktail, drained

1 (11 ounce) can mandarin oranges, drained

 

 

Dump instant pudding into a large mixing bowl. Add pineapple, and mix well. Mix in non-dairy whipped topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges. Cover, and refrigerate until thoroughly chilled.

Photo: Taken by Kraft foods

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Carrot Cake Cookies

It’s time for a quick history lesson!

Did you know Carrot cake is often referred to as Passion cake?  The history of this sweet dessert can go back as far as Medieval Times. Carrots were used in sweet cakes since sweeteners were scarce and expensive. Here in the States following the end of WWII there was an over abundance of canned carrots. A business man named George C. Page hired master Bakers to find uses for the cans of carrots.  He promoted the idea of carrot cake after seeing a recipe on the side of the cans.  The cakes became very popular in the 1960′s in restaurants and cafeterias from coast to coast. Every establishment had the delectable dessert on their menu.

My family history of carrot cake is with my Grandma Taylor.  She was a wonderful baker. I loved spending time with her. The most amazing smells filled my Grandma’s kitchen and I loved sitting there watching her glide easily from counter to oven and back. She would make the most delicious baked goods and all from memory. I never remembered seeing her ever refer to a cookbook.  After her death I found a small spiral notebook with my Grandma’s hand written recipes.

Consider these cookies portable mini carrot cakes!  They are made with my Grandma’s recipe in mind.

Enjoy and Happy cooking,                        

Vonnie

 

Ingredients:

2 cups brown sugar

2 cups sugar

1 lb. butter

4 eggs

2 tsp. vanilla

4 cups all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

½ tsp. salt

2 1/2 tsp. ground cinnamon

1 1/2 tsp. nutmeg

1 ½ tsp. ginger

3 cups grated carrots

1 cup raisins

4 cups rolled oats

1 cup chopped pecans or walnuts, optional

Directions:

Cream butter and sugars together until light brown.  Add eggs one at a time. Wait until each one is combined before adding the next. Mix in vanilla. Fold in carrots, raisins and oats.

Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger in a large bowl. Slowly add mix to wet ingredients by fourths. Scrape after each addition.

Scoop by teaspoons (I use a small 1-tsp ice cream scooper to make the perfect size) onto a lightly greased cookie sheet. Bake 10-12 minutes at 350° until golden.

Cool on rack.

While the cookies are baking and cooling, whip up the frosting.

Frosting

1 lb. cream cheese (softened)

1 lb. butter (softened)

2 cups powdered sugar

2 tsp. vanilla extract

Cream butter and cream cheese until no lumps remain.

Slowly add vanilla and sifted powdered sugar.

After the cookies have cooled and the frosting is ready, assemble them by smearing some frosting on the bottom of one cookie and then sandwiching it closed with another.

Refrigerate leftovers.

Irish Bacon and Cabbage Soup

This is what I like to make on St. Patrick’s Day.  It is so satisfying and easy to make.  I always serve it with some homemade Irish Soda Bread and a Killians beer, but since I was traveling yesterday I didn’t get a chance to make it.  It doesn’t have to be St. Patrick’s Day to enjoy one of my favorite soups.  The next day works too!

Hope you enjoy and Happy Cooking,

Vonnie

 

 

Ingredients:

1/2 pound Irish bacon, diced

2 large potatoes, peeled and cubed

1 large onion, chopped

2 celery stalks, chopped

2 carrots, peeled and chopped

1 (15 ounce) can diced tomatoes with juice

3 cup chicken stock

salt and black pepper to taste

2 cups thinly sliced dark green savoy cabbage leaves

 

Directions:

Place bacon in a large, deep stockpot or saucepan.  Cook over medium high heat until evenly brown.  Drain off any excess fat.

Stir in potatoes, onions, celery, carrots, tomatoes, and chicken stock to cover.  Season with salt and pepper.  Bring to a boil, reduce heat and let simmer for 20 minutes, or until vegetables are tender.

Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

Serves: 6

 

 

Zuppa Toscana

In need of a great dinner? Look no farther. This soup is so satisfying and takes no time to prepare! If you are not a fan of Kale or Swiss Chard you can substitute Spinach.  A nice salad and crusty bread makes this a perfect meal!

Enjoy and Happy Cooking,

Vonnie

 Ingredients:                                                                               

1 pound bulk mild Italian sausage

1 1/4 teaspoons crushed red pepper flakes

6 slices bacon, cut into 1/2 inch pieces

1 large onion, diced

4 cloves garlic, minced

8 cups chicken stock or broth

6  Yukon potato, thinly sliced

1 cup heavy cream

2 cups kale or swiss chard,  chopped

                                                                                                                

    Directions

Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.  Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour the chicken stock into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat.  Reduce heat. Add potatoes and simmer for 10 minutes. Add Kale and simmer another 10 minutes. Check potatoes. They should be fork tender. Add cream and cooked sausage. Heat until warm.

Chocolate-Mint Overload Cake

Chocolate-Mint Overlaod Cake

I love this time of year when the Girl Scouts deliver my much anticipated order. Of course I have several boxes of the Thin Mints! I love to take them and add them to cake mixes and make my guests smile as they enjoy a delicious dessert that took me no time to make.
Enjoy and Happy Cooking,                                                    

Vonnie

Ingredients:

1-18.25 oz. chocolate cake mix

1-3.9 oz.package chocolate instant pudding mix

1 cup semisweet chocolate chips

1 cup Girl Scout thin mint cookie crumbs

1- 8 oz container sour cream

4 large eggs

1/2 cup water

1/2 cup vegetable oil

powdered sugar

Directions:

Mix together the first eight ingredients in a large bowl until all are blended. Pour batter into a well greased and floured 12 cup Bundt pan. (I use a Tablespoon or more of cocoa powder instead of flour)

Bake at 350 for 1 hour or until cake begins to pull away from sides of pan. Cool on a wire rack for 15 minutes. Remove cake from pan and place on serving dish. Cool completely. Sift powdered sugar over top of cake. Serve as is or with a scoop of vanilla ice cream.