Category Archives: Recipes

Open House in April

We had a very busy weekend and full to the brim Sunday.

Back in the end of 2021 we invited several folk from our church to come over for a Happy New Year get together on January 3rd of 2022. We had to cancel that event because of snow and icy conditions with a promise to reschedule when our front area would be safe for walking without anyone breaking a hip on the ice! Well that day finally arrived and we rescheduled the event for April 3rd!

Twenty Five folk from our church stopped by after church for food and fellowship. It was a houseful with all possible seats filled in three different rooms. The food was enjoyed and I forgot to take one photo of the spread! We had pulled pork sliders, coleslaw (Kathy’s recipe without mayo that you should try, delicious), Vinegret (Russian Beet Salad), baked beans, and Applesauce Spice cupcakes for dessert. Some folk went back through the buffet line for thirds so we knew the food tasted just fine.

Everyone left by 3pm and then our kids and grands came over for leftovers at 5:30. We prayed that our food would be enough to feed all and it did with lots to spare. Thank you Lord.

Not expected at all but fun to receive these hostess/host gifts from some of the folk who came.

From sweet Diana, my trusty helper in the church kitchen.

From Gene and Marilyn, a newer couple who moved to Colville from Southern California.

Soup cozies for Dear and me.

From Gordon and Christine long time residents of Colville who host our Monday evening Bible Study.

A good day with a promise kept.

Happy first full week in April everyone!

Vinegrette ~ Russian Potato Salad

Although the Russian name for this salad is Vinegrette it shouldn’t be confused with the salad dressings called Vinaigrette. This was a traditional salad that we enjoyed growing up. It could be our version of potato salad. I’m sharing an easier version using canned beets but you can also cook and julienne your own beets. The photo is my sister Lana’s.

Ingredients:

  • 2 cans (15oz.) julienne beets (partly drained)
  • 2 cans (15oz.) kidney beans (drained well)
  • 3/4 – 1 cup sauerkraut (drained and squeezed)
  • 3 boiled potatoes
  • 3 large kosher dill pickles, diced
  • 1/4 onion, grated
  • vegetable oil
  • salt and pepper to taste
  • pickle juice from the jarred dill pickles

Method:

  1. Dice potatoes while warm then salt and coat with oil and chill.
  2. Once the potatoes are chilled add the remaining ingredients and toss to combine, add enough pickle juice to taste.
  3. Chill until ready to serve.
  4. Serves 8-16

Our family prefers using the Clausen Dill Pickles found in the refrigerator section. You will find some versions of this Russian salad using carrots and not kidney beans. This is the version our family has always enjoyed.

I’m making this salad for an event here on Sunday for our vegetarian friends who will be attending.

Sweet and Salty Snack

This sweet and salty snack is hard to resist. The ingredients are few and the method is simple. This is also a Gluten Free recipe depending on the corn chips you purchase.

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
1 package of corn chips (10-1/2 oz.)

Prepare a 15 x 10 sheet pan lightly greasing it. Distribute the corn chips evenly in the pan.
In a medium sized pot cook the sugar and corn syrup until it bubbles and the sugar is completely dissolved. Take pot off stove top and blend in the peanut butter. Pour the blended sugar, corn syrup, peanut butter mixture over the corn chips evenly. Let it cool and enjoy!

Best enjoyed soon after making it.

Taking Time for the Hodgepodge

This past weekend we celebrated Addy’s 5th birthday on Saturday and my belated birthday on Sunday since our whole family was together. Addy loaned me her birthday crown for my celebration. She’s wearing her queenly outfit that her Granny bought her for her birthday. Her favorite color right now is yellow.

Jo From This Side of the Pond has some timely questions for the Hodgpodge this week. Click over to join in the fun.

1. What’s something you never seem to have enough time for? 

Being retired, I have a lot of time to do a lot of things. It’s a lie that convinces me I don’t have time. It’s an excuse. Getting my heart behind something I need to do is the struggle. The thing that is the biggest struggle for me is consistency with exercise. I should be getting my heart rate up everyday with a 30 minute cardio workout. That ‘not enough time’ excuse is really time I wasted away doing something else that isn’t as important.

I’ve done a simple exercise in the past to show just how much I can accomplish in 15-20 minutes time. Set a timer for 15 or 20 minutes and get after a task you have been putting off. You’ll be amazed at how much you can accomplish in that time. Do that once an hour for 8 hours in a day and you’ll really be impressed with your accomplishments.

2. If you could turn back time and relive just one day in your life, which day would you choose and why? 

Truthfully I wouldn’t want to relive any day just as it was. I’d want to go back with what I know now and improve on the day by being totally there, relaxed, aware of what was going on around me, engaged and content.

3. Something you enjoy making that takes a long time to prepare/cook? 

Blintzes or what some call crepes. First we make the blintzes and then we fill them, roll them with either savory or sweet fillings and bake them to enjoy, with a crowd.

You can see the process and recipe by clicking here.

4. A time recently where you needed/gave yourself a ‘time out’? How do you do that? 

I give myself a ‘time out’ at least once a week. I choose a day that is event free and stay in my robe for most of the morning. When there isn’t a scheduled event in a day it is a most relaxing day for me even if I end up doing a project or two or three with no time limits or deadlines.

5. Something you’ve done recently that you’d describe as a ‘good time’? 

This past weekend all of our kids were together and that’s always a good time. We ate together, partied together, went to church together, listened to each other commiserating with one another, laughed together, and prayed everyone back home safely.

6. Insert your own random thought here. 

Our dear granddaughter Addy turned 5 this past weekend and we celebrated her with a wonderful Tea Party that her mom put together.

Addy’s mommy made the cake and in the next photo you’ll see the teapot pinata she made with Addy getting the first blows in to try and break it open for all the treats that were inside!

Full Tea Party post is here.

Happy Hodgepodge everyone. Thank you for taking the time to stop by and scroll through my post. I appreciate it!

 

Beef and Chorizo Chili

 This is a thick chili with 3 kinds of beans and jalapeno that is sure to warm you up!
  • 1 pound ground beef
  • 12 oz. ground chorizo
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 2 tablespoons oil
  • salt and pepper to taste
  • 1 can diced petite tomatoes (14-16 oz.)
  • 1 can drained and rinsed black beans (14-16 oz.)
  • 1 can drained and rinsed kidney beans (14-16 oz.)
  • 1 can drained pinto beans (14-16 oz.)
  • 1 fresh jalapeno, chopped or 1/2  of a 4oz. can of chopped jalapeno
  • 1 can corn (approx. 15 oz.)
  • Fresh  diced tomatoes and grated cheese for serving
  1. Heat oil in large heavy bottomed pot.
  2. Add onion and saute for 2 minutes.
  3. Add bell pepper and saute for 2 minutes.
  4. Add beef and chorizo and season well.
  5. Cook till meat is no longer pink.
  6. Add the tomatoes, 3 kinds of beans, jalapeno, and corn.
  7. Bring to a boil and simmer for up to an hour. If you like thinner chili you can add some broth to the pot.
  8. Serve topped with fresh tomatoes, grated cheese, sour cream, avocado or your favorite toppings. We always love to have corn bread with our chili.

This recipe will probably serve 8-10 people.

It is still that time of year where a nice warm bowl of soup or chili hits the spot! Chili is such a simple meal and we enjoy it in many forms. Many times it’s a matter of just mixing together what we have in the fridge and cupboard.

Eggs a la Goldenrod

Eggs a la Goldenrod

Ingredients:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • A pinch of white pepper (you can substitute black pepper if you’d like)
  • 2 tablespoons snipped chives
  • A tablespoon or more of prepared mustard according to taste (We enjoyed the country mustard with horseradish added)
  • 8 hard boiled eggs
  • 4 slices of toasted bread cut into triangles

Method:

  1. Peel the hard boiled eggs and separate the yolk from the white.
  2. Slice the egg whites into bite size portions.
  3. Press the yolks through a sieve and set aside.
  4. Melt the butter in a heavy bottomed saucepan over low heat.
  5. Add the flour and blend well.
  6. Add the salt and the pepper.
  7. After about 4 minutes of cooking over low heat add the 2 cups of milk and turn up the heat to medium.
  8. Stir constantly until the milk begins to thicken.
  9. Whisk in the mustard.
  10. Add the chives and the eggs whites and heat through.
  11. Toast the bread and cut each piece into 4 triangles or whatever shape you’d like.
  12. Place bread on a plate and scoop a good portion of the prepared white sauce mixture over the bread. Garnish with the egg yolk that was pressed through a sieve.

Note:  I think this recipe would work well with some cooked crumbled sausage or bacon added to the white sauce.
This recipe will make at least 4 generous servings.

Creamy Pear Bake

Our internet is acting weird right now so I’ll have to postpone posting some great photos from our family weekend. We are having a wonderful time and enjoying so many great photos from Auntie Lolo. In the meantime here’s a recipe to enjoy. Happy President’s Day Weekend here in the USA and Happy Family Day in Canada!

This is a simple recipe with a nice creamy result. If you really enjoy creamy, you can serve it with ice cream or whip cream, too.

Creamy Pear Bake

Ingredients:

  • 1/3 cup sugar
  • 2 Tablespoons flour
  • 1/4 teaspoon salt
  • 4 cups cored and sliced fresh pears ( I did not peel mine but you could if you prefer)
  • 1 cup sour cream
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon lemon extract

Topping:

  • 1/4 cup flour
  • 2 Tablespoons brown sugar
  • 2 Tablespoons melted butter

Method:

  1. Preheat oven to 350 degrees
  2. Prepare a medium sized baking dish.
  3. Mix sugar, flour and salt.
  4. Gently toss and incorporate this mixture with the pears.
  5. Mix the sour cream and extracts together.
  6. Add this mixture to the pears and gently toss till incorporated.
  7. Pour into the prepared baking dish.
  8. Mix the topping ingredients till crumbly.
  9. Dot the top of the pear mixture with the topping.
  10. Bake in a 350 degree oven for 45 minutes or until the topping is browned and mixture is bubbling.

Egg Drop Soup

I made this simple soup that many Chinese Restaurants serve. Several recipes were very similar online so I really don’t know who to credit this recipe to. Our local restaurants call this soup Egg Flower Soup and another name is Egg Drop Soup.

Ingredients:

4 cups prepared chicken broth
2 Tablespoons chicken stock reserved from the 4 cups
1 Tablespoon cornstarch
1 Tablespoon soy sauce
1/2 teaspoon fresh grated ginger
2 eggs lightly beaten
2 green onions chopped
Salt and white pepper to taste

Make a slurry of the 2 Tablespoons broth and 1 Tablespoon cornstarch, set aside.
Pour the remaining broth into a medium sized pot.
Add the soy sauce and grated ginger to the broth.
Bring the broth to a boil.
Add the slurry slowly and stir to incorporate it all until the broth thickens for at least 2 minutes.
While the broth is boiling and the slurry thickens the broth add the beaten eggs slowly in a stream while stirring the broth in one direction.
Keep stirring and adding the egg as it becomes feathery in the broth.
After the beaten eggs are added turn off the heat.
Taste and see if you need added salt or white pepper.
Add the chopped green onions and serve.
Serves 4 people.

This was a fun soup to make.

Hope you all have a good Friday. We are going to a special Valentine early celebration at our church this evening. We will be solving a murder mystery all decked out in Roaring 20’s attire. Depending on the angles of the photos of me and Dear and if they show my good side I will be sharing photos from our evening. Vanity, vanity…

Butter Pecan Ice Cream Pie

This is a make ahead dessert that will finish off any meal well. It’s rich and creamy with a nice crunch. Quick and easy to prepare but it needs a good three hours to set well before serving.
~
Ingredients:
  • 2 tablespoons light brown sugar
  • 2 tablespoons butter
  • 1/3 cup chopped nuts
  • 1 lightly baked 9-inch pie shell
  • 1-1/2 cups cold milk
  • 1 cup Butter Pecan Ice Cream, softened
  • 1 package (6-serving) instant pudding-vanilla flavor
Method:
  1. Preheat oven to 450 degrees.
  2. Combine brown sugar, butter and nuts in saucepan and heat until the butter is melted.
  3. Pour this mixture into the lightly baked pie shell and bake at 450 degrees for 5 minutes, cool.
  4. Blend milk and ice cream in a medium sized bowl thoroughly.
  5. Add the pudding mix to the blended ice cream and milk.
  6. Beat slowly at lowest speed of electric mixer until blended for one minute.
  7. Pour immediately into prepared and cooled pie shell.
  8. Chill in refrigerator until set, approx. 3 hours.
  9. Garnish with whipped cream and additional nuts, if desired.
  10. Serves 4-8 depending on appetite or sweet tooth.

I posted this back in 2016 on the MGCC Blog and wanted to include it on my own.

You can choose a different flavor of ice cream for this recipe.

Yorkshire Pudding

I finally combined a couple recipes for Yorkshire Pudding that I like the results of. I’m posting the recipe here so I can access it next Christmas and any other time we are in the mood for Yorkshire Pudding.

Yorkshire Pudding 2021

Ingredients:

  • 1-1/4 cups flour
  • 1/2 teaspoon salt
  • 4 large eggs
  • 8 ounces whole milk
  • Sunflower Oil

Method:

  1. Mix flour and salt in a bowl and make a well.
  2. Add one egg at a time with a little of the milk and beat well repeating until all the eggs and all the milk are incorporated and mixed well and smooth.
  3. Pour the mixture into a jug, any vessel with a pouring lip like a small pitcher or larger measuring cup.
  4. Let this mixture sit for several hours before you are ready to cook them.
  5. Forty Five minutes before you are ready to serve them preheat the oven to 425 degrees.
  6. Put a teaspoon of sunflower oil in each well of your popover pan.
  7. Put the pan in the preheated oven for 15 minutes to get the oil smoking hot.
  8. Pull the pan out carefully and add the batter evenly into each well being careful not to spill the mix anywhere but into the wells, use a spoon to catch any drips as you go from well to well.
  9. Put tray back into oven and cook for 15-20 minutes or until golden brown and puffed up nicely.
  10. Serve immediately with your Prime Rib adding some au jus to the table to soak them with if you so wish.

Recipe yields 12 Yorkshire Puddings.

Tips: You might need to strain the mixed up batter through a sieve if you have too many flour lumps after mixing. Be patient in the baking process letting them puff up and get to the done stage.

Sunflower oil is recommended because it does well at high heat.

If you don’t have a popover pan like the one pictured you can also use a 12 well muffin pan.

I put my popover pan on a sheet pan so I could handle it safely and make it easier to put in and out of the oven.