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. http://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.

Chicken and Dumpling Soup


SNOW we have SNOW!!  Winter has finally arrived in Michigan and what better way to ward off the blues on a cold day than with a great bowl of soup.  This is the perfect dinner that will warm you and your family through and through.  It is so satisfying, and best of all it takes no time to make.  This is one of my favorite soups, and the leftovers are fantastic!!

Enjoy and Happy Cooking,                                                               

Vonnie

Ingredients:

3 slices bacon

3 large potatoes, peeled and diced

2 carrots, peeled and diced

1 onion, diced

4 skinless, boneless chicken breast halves – diced

3 cups chicken broth

1 teaspoon poultry seasoning

salt and pepper to taste

1 (15.25 ounce) can whole kernel corn, drained and rinsed

1 cup frozen peas

3 cups half-and-half

1 1/2 cups biscuit mix

1 cup milk

 

Directions:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.

Add potatoes, carrots, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes Add frozen peas.

Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.

Oatmeal Bread


This recipe was given to me from a dear childhood friend.  At the very beginnings of Challengeu2cook, Sue Hardman Ford jumped on board!  She has always been very supportive and giving with her tried and true family recipes. This recipe is now a staple in my household and for many of the families for which I cook.  It is simple and most definitely delicious.  I love it because you just put everything in the bread machine and let it do all the hard work for you.   My bread machine is a 90’s edition Sunbeam.  Nothing fancy.  My family was growing and I was in need of some time-saving assistance. “Betty the Bread Machine” as I named her, has never failed me. Every time I use her she produces beautiful homemade bread for my family/families.

For this recipe I use the 1.5 pound setting.  I add the 4 TBSP. of honey instead of the 2 TBSP.

of brown sugar. This bread makes wonder Ham and Pineapple Sandwiches (I will post the

recipe soon) or Leftover Turkey Sandwiches too!

Enjoy and Happy Cooking,

Vonnie

Sue Hardman Ford’s Oatmeal Bread

Ingredients:

2/3 cup water

1 cup milk

3 TBSP. butter

2 tsp. salt

4 TBSP. honey or 2 TBSP. brown sugar

1/4 cup oatmeal

4 cups flour

2 1/4 tsp. yeast (1 pkg.)

Directions:

Follow the directions for your bread machine. I let my water and milk sit for 30 minutes to take the chill off. I put my liquid in machine pan. Next I add flour, salt, honey, oatmeal, butter. Last, I make a little well and I pour package of regular yeast ( I use Fleishmann’s). I set “Betty” to 1.5 pound loaf, basic bread setting, and medium crust color setting. When bread is done, (3 hours) pull pan out and let sit for 3 to 5 minutes. Turn upside down and shake bread out of pan. Make sure you pull paddle out. Let cool on rack completely before slicing.

 

Turkey Vegetable Soup with Stuffing Dumplings


I came across this recipe for a hearty soup a few years ago and fell instantly in love. It is a wonderful way to use up your Thanksgiving leftovers. I always make a little extra, just so I can make this after I have spent the day fighting the crowds!

Enjoy and Happy Cooking~                                                                  

Vonnie                                                                                                                      

Ingredients:

Carcass form one 12-14 pound roasted turkey, picked clean

4 peeled carrots, 2 coarsely chopped and 2 sliced

4 stalks celery, 2 coarsely chopped and 2 sliced

6 garlic cloves, 4 smashed and 2 chopped

1 bay leaf

10 whole black peppercorns

1 tablespoon extra-virgin olive oil

2 large eggs

6 tablespoons flour, plus more as needed

1/2 teaspoon salt, plus more as needed

Freshly ground black pepper, to taste

2 cups leftover stuffing

2 sprigs fresh thyme

2 cups shredded leftover turkey meat

1 cup leftover corn kernels

Directions:

Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10-12 cups broth.

Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.

Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.

Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.

Note: Moistness of stuffing can vary; if the dumpling dough is too soft to roll, add flour a teaspoon at a time until it is firm enough to hold its shape while rolling.

Baked Leek and Potato Gratin


Potatoes baked in a creamy cheese sauce make the ultimate comfort dish.  This make a great main dish for meatless meals or would be wonderful as an accompaniment to fish or pork dishes. You could also add 2 cups of leftover diced ham from your Easter dinner and make a one-dish wonder!  Make sure when you are preparing the leeks, you separate the leaves and rinse them thoroughly under cold running water, as soil hides and gets caught between the layers. Pat dry before adding them to the dish.
I like to serve this with some homemade applesauce when I make this as a meal.  A simple salad would be nice as well.
Enjoy and Happy Cooking,

Vonnie                                                                                 

Ingredients :
2 pounds potatoes, thinly sliced
2 large leeks, cleaned, trimmed
7 oz. ripe Brie cheese, sliced
2 cups half and half

Directions:
Preheat oven to 350 degrees. Cook sliced potatoes in boiling water for 3 minutes. Drain. Cut leeks into 1/2 inch lengths and blanch them in boiling water for 1 minute. Drain.
Turn 1/2 the potatoes into a shallow dish and spread potatoes around. Top with 2/3 of leeks, then add the remaining potatoes. Tuck the slices of cheese and the remaining leeks in among the top layers of potatoes. Season with salt and pepper and pour the cream over.
Bake for 1 hour, or until tender and golden. Tent with foil if the top starts to over brown before potatoes are tender.
Serves:4 to 6