Tag Archives: food

UnMess Your Chili Dogs!

UnMess Your Chili Dogs!

It is certainly chili weather in Kansas and with the cold and blizzard conditions on the East coast right now, chili is being made by the gallons; tons if you will.  We all love chili here and make giant batches so we can have lots of leftovers.  Chili does get better with age in the refrigerator so huge batches are common.

But how many days can you eat chili and be be completely happy?  Actually a LOT of days! We smother enchiladas with chili sometimes and utilizing a side dish can make a difference too.

  • with salad and crackers
  • with fresh veggies and cheese bread
  • with tortilla chips and nacho cheese
  • with fries, ‘tater tots, ‘tater wedges, baked ‘taters with bacon and MORE cheese.

Just a few but of course there are so many variations to go with chili, straight from a bowl.

Chili Dogs a favorite for leftover Chili.

Oh YEAH!  Homemade chili dogs certainly makes the list of favorites at any household. Known as ‘fast food’,  fattening food,  artery cloggers and more, chili dogs have been given a really bad rap.  But how often do you eat a chili dog or two?  Once, twice or three times a year?  Well, then make up for it on other days with salad.  But enjoy the ones you do eat!

At our house ‘finger foods’ that are messy are simply not acceptable.  With handicapped folks and with kids, a chili mess with chili dogs does not make a happy dinnertime for Mom.  So to forgo that mess on faces, hands and clothes, here is a solution for when Dad and/or kids BEG for chili dogs.

How To UnMess Your Chili Dogs —

0-tp-unmess-your-chili-dogs-food-buddy-ks

How to UnMess Your Chili Dogs! 

Simply make layers —

  • toasted bread, cubed
  • sliced hot dogs or sausage, fried
  • fresh chopped onions, or green onions
  • cheese of your choice

Cheese in our infographic happens to be leftover Nacho Cheese.  It was what was available, at the time.  It was great too.

0-tp-chili-dog-plate-with-fries

Chili Dog plate with fries.

Enjoy your chili dog plate however you like it!  YUM!

— Eileen Brown, Derby KS

Pecan Pie #recipe #food #pies

Pecan Pie #recipe #food #pies

Right click and save the image (courtesy Buddy Web Services) – it is the perfect 4 x 6 size to print for your recipe box.  Just cut close to the yellow border. Very close.

Pecan Pie

Mom’s Pecan Pie

INGREDIENTS

1 prepared Deep Dish Pie Crust – uncooked.
3 slightly beaten eggs
1 cup corn syrup
1 cup sugar
1/8 tsp salt
1 tsp vanilla
1 cup chopped pecans

INSTRUCTIONS

01 – Slightly beat the eggs.
02 – Add syrup, sugar, salt, vanilla and pecans.
03 – Pour into uncooked deep dish pie crust.
04 – Bake at 350 degrees for 30 minutes.
05 – Pie is done when the center no longer jiggles.

NOTE: Mom used Karo corn syrup – the clear kind, not the dark. So that’s what I always use too.

I have no idea if this particular recipe is posted anywhere else on the web.  Probably it is as there can only be so many ways to make pecan pie. This is by far the best recipe though.  It has been handed down in our family for generations.  Just make one for yourself and you’ll agree, it is the best!

Enjoy!

Sweet Stuffed Pear Salad — #recipes

Sweet Stuffed Pear Salad — #recipes

This won’t sound good.  I didn’t think it sounded good either when my Facebook friend, Gwen Studyvin told me about it this past week.  I met Gwen for the first time, face to face, (we have SO many things in common!) and she told me about this very simple recipe.  Because she raved about it, I tried it the very day I met her. Delicious!

Sweet Stuffed Pears --- FoodBuddyKs.com

Sweet Stuffed Pears — FoodBuddyKs.com

Like I said this is one of those simple and simply delicious items that are easily overlooked because when you first hear, view or read the recipe, it does not sound like the ingredients go together.  The surprise is wonderful when it turns out to be good enough to serve to guests.

Just three ingredients —

01 – One Can Pear Halves
02 – Hellmans Mayonnaise
03 – Shredded Mild Cheddar Cheese

Directions —

01 — Drain the pears and arrange on a plate or platter.

02 — Stuff each pear with about a teaspoon (or less) of Hellman’s mayonnaise.

03 — Sprinkle the shredded cheese over the top.

Enjoyed —

I put two of these on my plate but went back for another one!

Russ had three on his plate, but he managed to eat all the rest of the pears in this one meal!

REALLY good – give it a try — it’s great food.

Ground Beef Shepherds Pie #FBKrecipe

By Eileen Brown Food Buddy G+ Page — Profiles Facebook Twitter Google+ Pinterest  

Updated – 06-17-14 – to remove Prairieland Food Discount Food Program and insert Food Buddy Ks

Ground Beef Shepherds Pie

This is an “oldie but goodie” on the food list.  Old fashioned; yes.  Really great meal in a casserole dish? Absolutely!  I don’t know if this one is exactly like others available online, but this is how it’s made at our house.

Ingredients

1-2 lbs. ground beef
1 small onion, chopped
2 garlic cloves, minced
1 can (10 oz.) beef gravy
1 cup frozen mixed vegetables
1/4 tsp Worcestershire sauce
Salt and pepper
2 c mashed potatoes
1 cup shredded cheddar cheese – optional

Cooking Directions

1 – In a large skillet, cook the beef, onions and garlic; drain.
2 – Stir in gravy, vegetables, sauce, salt and pepper.
3 – Transfer to a greased baking dish.
4 – Spread potatoes over the top.
5 – Bake, uncovered, at 350 for 30 minutes.
Yield = 4 servings
Note 1 – We like to add shredded cheddar cheese to the top – last 5 to 10 minutes of baking time.
Note 2 – Substitute a can of peas and carrots (or other vegetables)
for the frozen mixed vegetables when you have none in your freezer.

~~~  ~~  ~~~  ~~  ~~~

To save image just right click and save to your hard drive.
To print, place image in Word or other word processing program.

recipe image courtesy buddy web graphics

Ground Beef Shepherds Pie

Ground Beef Shepherds Pie #recipe #fbkrecipe #shepherdspie

   

Eileen Sig - Fall

Baked French Toast Casserole #plfrecipe

BAKED FRENCH TOAST CASSEROLE

Prep time 20 min – Inactive prep time 8 hours – Cook time 40 minutes
Put together the night before you want to bake.

Ingredients
1 – 2 lb pkg french toast sticks
8 large eggs
2 cups half and half
1 cup milk
2 Tbsp Granulated Sugar
1 tsp Vanilla
1/4 tsp Cinnamon
1/4 tsp Nutmeg
Dash Salt
Praline Topping, receipt follows
Serve with maple syrup

Directions:
1 – Cut french toast sticks into bite size pieces, arrange in a generously buttered 9 x 13 baking dish.
2 – In a large bowl, combine the eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and salt.
3 – Beat with a rotary beater or whisk until blended, but not too bubbly.
4 – Pour mixture over the cut up french toast sticks, making sure all are covered evenly with the mixture.
5 – Cover with foil and refrigerate overnight.
6 – The next day, preheat oven to 350 degrees.
7 – Spread the Praline topping evenly over the bread – bake 40 minutes,
until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 lb (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 Tbsp light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg
1 – Combine all ingredients in a medium bowl, blend well.
2 – Spread over the top of the french toast sticks before baking.

Enjoy!

EB Signature

 

Southern Corn Casserole #corn #recipe #bbrecipe

Southern Corn Casserole

My family loves corn, in all it’s incarnations.  We needed a nice sweet side dish at Easter for the bone in ham and this one really filled the bill.  Along with mashed potatoes, okra and a nice strawberry concoction, this corn recipe was the perfect addition.

Southern Corn Casserole Recipe

Southern Corn Casserole – Right click image and save to your hard drive to print.

 

CORN CASSEROLE

Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package Jiffy corn muffin mix
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar (medium)

Directions
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
Remove from oven and top with Cheddar.
Return to oven for 5 to 10 minutes until cheese is melted.
Let stand for at least 5 minutes and then serve warm.

VERY sweet – yummy!  Enjoy.

Find another great corn recipe here — “Sweet Creamy Corn” 

EB Signature

How To Frost A Cake

How To Frost A Cake

– Instructions From A Pro –

~~~  And Easter Recipes  ~~~

When we crave something sweet and there is nothing prepared already, I bake a cake.  Although there are only two of us in our household, I have relatives close by who can share with us, when the cake is still fresh and luscious.

I’m not the pro mentioned in the headline. Heh.

When I decided to write this article, I thought I’d check online and see how many articles like it there are. Turns out, there are not that many. Huh. There are tons of videos but not that many (really good) articles that give directions in writing.  Even with that, I read a few of the articles I did find and since they state exactly what I wanted to say, I thought I’d simply give you the best I found along with the link and credit to the website where it resides. AND who has the very best article? — (IMHO)

Paula Deen – People LOVE this southern bell.

We love her too, down to earth and gritty even, she is the epitome of the home based southern cook.  In her article on how to frost a cake, everything is in line and perfect.  Going by her directions at PaulaDeen.com you’ll be able to frost a beautiful home baked cake without any problems.  Nothing fancy, just reminds us of our own home kitchen and similar cake we like to make too.

More great finds at PaulaDeen.com

With Easter right around the corner here are a couple more things we found that we wanted to share with our baker friends.

Bunny Cupcakes – These are SO cute

Grandma Hieir’s Carrot Cake – Paula says “Not just any old carrot cake!” and from the photo it looks so unique I may be making this one for Easter dinner!

E is for EGGS and Eggs are for Easter 

Traditional Southern Deviled Eggs – I make some great deviled eggs but may have to try out Paula’s recipe as it is a tad different than my own.

Egg Casserole – A novel recipe and idea for Easter. The more eggs the better!  But best of all, with this recipe you have a way to use all the died eggs too.  Something to go with the leftover ham or lamb.

~~~~~  ~~~~~  ~~~~~ 

That’s not all I found great about PaulaDeen.com but you can find all the great, good and yummy recipe stuff there for yourself.  Starting out to write the simple instructions for icing a cake tuned into a fun morning spent with Paula Deen.  Although we all know these celebrity people are online, how often do we think to go to their individual websites and take the time to seriously look around?  It really is worth the effort and time spent.

😀

Unstuffed Cabbage #plfrecipe

Un-stuffed Cabbage

Recipe from June Glasgow 

June told us in an email that her husband doesn’t like cabbage but loved this recipe when she made and served it to him. A departure from many cabbage recipes of the past. Sounds good, let’s give it a whirl!

Ingredients

1 cup long grain white rice, uncooked
1 can (14 oz) chicken broth
6 cups chopped green cabbage
1 lb ground beef
1 cup frozen onion (I used fresh chopped onion)
1 can (14.5 oz) Stewed tomatoes, undrained
1 can (8 oz) Tomato Sauce
2 tsp granulated sugar
¼ tsp ground black pepper

Directions

1 – Place rice and broth in 3 quart saucepan. Bring to a boil over medium-high heat, stir.
2 – Place cabbage on top; DO NOT STIR. Cover, reduce heat to medium-low. Cook 15 minutes or until rice and cabbage is tender.
3 – Meanwhile, cook beef and onion in large skillet over medium-high heat until beef is crumbled and no longer pink, stirring occasionally. Drain.
4 – ADD undrained tomatoes, tomato sauce, sugar, and pepper to meat.
5 – Break up tomatoes with spoon.
6 – Reduce heat to medium-low, simmer about 10 minutes.
7 – When rice mixture is done, add to skillet, toss together.

Note: In February we all received fresh cabbage in the Prairie Pak, discount food package from Prairieland Food.

It can actually make us better cooks to take an ingredient we might not normally buy at the local grocery and hunt for or make up our own recipes. Experimentation can really be the “spice” of life, eh?

Enjoy!

😀

Sunday Dinner From Prairieland Food #plfrecipe

Sunday Dinner From Prairieland Food

It dawned on me while preparing our Sunday dinner that almost all ingredients in this meal are from our Prairieland Food Prairie Paks or specials. What better time to snap a few pictures and show you the incredible value you may glean by turning in your volunteer hours (to any entity) for about half off grocery store prices utilizing monthly discounted food packages from Prairieland Food.

This was not intentional but since most all our meats come from Prairieland Food and many of our fresh fruits and vegetables too, it seemed like a no brainer to make this meal a good example of the great food and magnificent price breaks we receive.

First off, we purchase a minimum of two (2) prairie paks each month and usually a special or two (sometimes more). Our freezer is almost always full with good meats and veggies from Prairieland Food so actually, for people who have to budget for everything, we eat really well.

Today’s menu consisted of:  6 stuffed pork chops – baked potato casserole – broccoli, cauliflower, carrots – sliced kiwis and garlic potato bread. OH! We had company coming.  Enough food for six hearty appetites.

Total Cost is at the end of this article. Guess (go ahead!) how much this meal would cost if you prepared it from scratch by purchasing all the ingredients at the grocery store.  Guess now, but don’t peak down there!  You need to understand what a great meal this was before you find out the final, actual cost.

~~~~~ 

The Potatoes – (we love ’em) – Eileen’s Baked Potato Casserole with Cheddar Cheese.

My baked potato casserole consisted of 8 baked potatoes (not baked) (from January 2012 Prairie Pak), peeled, quartered and cut into 1/2 cubes. Steamed ’till cooked well – 1/2 stick of real butter and about 1 cup of sour cream.  Tossed up together with a little basil salt, pepper and chopped chives, as shown below:

Eileen's Baked Potato Casserole

OOps! I decided I wanted to go a little further and add some of the cheddar cheese (December 2011 Prairieland Food Special) so I shredded a pile to mix in the casserole:

Eileen's Baked Potato Casserole with Cheddar Cheese

Topped it all off with more shredded cheddar cheese. Then it was time to heat it all up in the oven and melt the cheese on top a little. about 15 minutes at 300 degrees.  Because the cheese is real, hard sharp cheddar, it does not melt like soft cheeses do and I did not want to scorch my casserole on the bottom!  It was lovely and my grand-sugar liked this the best, well, except for the kiwis! She loves those.

Eileen's Baked Potato Casserole with Melted Cheddar Cheese

SO, for this dish the two main ingredients, potatoes and cheddar cheese came from Prairieland Food at a cost of  $7.41. This price includes $2.00 for ingredients not provided by Prairieland Food.

Mixed Vegetables – Broccoli, Cauliflower, Carrots – ALL fresh from Prairieland Food.

In December we received 2 bags of baby carrots with our 2 Prairie Paks ordered. We used one but kept the other in the refrigerator crisper. The Broccoli and Cauliflower came in our Prairie Paks for January. We just chopped it all up; steamed in a large steamer pot, and added a little chopped chives along with a bit of butter. My DIL remarked she could sure tell the difference of my fresh veggies as compared to the frozen kind she usually buys.

Steamed broccoli, cauliflower and carrots.

The cost of the vegetables total comes in at — (drum roll please!)  $6.24 (this includes the butter and chives too).  We still have some fresh left for another meal on some other day.

The Fruit – Kiwis! Always yummy.

We peeled and sliced all 10 kiwi’s we received by way of the two January Prairie Paks. A lovely side dish of fruit for everyone:

Sliced Kiwi Fruit.

Yikes! Blurry picture, but the only one I took, so blurry it has to be.  Our kiwi’s came in at a cost for 10 at $4.16 through Prairieland Food. Perfectly ripe and delicious.  Try getting 10 kiwis at the grocery store for that price!

The MEAT! Six (6) Stuffed Pork Chops.

I cooked these on top of the stove with enough olive oil to cover the bottom of the pan. Glass lid on with about 1/4 heat on electric stove top. Cooked about 30 minutes, turned, cooked another 30 minutes (covered).  This cooks them through, but I wanted a grilled look so I drained the pan of all juices, added a bit of olive oil again, turned the heat up to medium to brown both sides.

Stuffed Pork Chops

The pan I used is a chicken fryer so is bigger than a normal frying pan – It’s 11 inches wide with straight sides and is 3″ deep. These pork chops completely filled the space when I put them in the pan, but of course, shrank a tad with cooking.  Still, one is all anyone could eat.  This is the priciest part of our meal.  The stuffing was generous and delicious.

And this was a price we don’t usually pay for meat with Prairieland Food.  It was a January 2012 Special coming in at $21.00 for the six. I choose these this month as we thought:  #1, we could actually afford it for a change, and #2 it has been awhile since we bought something of this quality.

So that’s our Sunday Dinner from Prairieland Food and it come in at a mere $38.81.  UNDER $40.00 for a meal, for six people. When was the last time you were able to do this?

I thank my lucky stars each day when I am preparing our meals here at home that we have a program like Prairieland Food in Kansas.  I truly don’t know what we’d do without the discounted food packages.

SO, how was your Sunday Dinner?

🙂

Spinach Dip Spread #recipe #food #foodie

Eileen’s Spinach Dip Spread

Recipe from the Kitchen of Eileen Brown – Derby KS

I’ve been making this recipe for the Holidays since the 70’s.
Yeah, a really long time.

It is a simple, tasty recipe that presents elegantly as well, served in
a hollowed out round loaf of bread. Passe? Not really, as good taste
is just that, a matter of taste, not trends. This is the appetizer my
family favors over many others.

Ingredients
3 – 10 oz pkgs frozen chopped spinach.
1/2 to 1 cup chopped parsley (dried can be used)
1 cup chopped green onions.
2 cups real mayonnaise
2 cups sour cream (with chives if you wish)
2 tsp salt
1 tsp pepper
Preferred Bread to use:
1 round loaf swedish rye bread, whole.
1 round loaf swedish rye bread, sliced.

Spinach Spread Preparation:
1 – Thaw spinach in refrigerator overnight.
2 – Spread spinach thinly and evenly on paper towels or kitchen
towel and twist to wring out ALL the liquid. Spinach must be
as dry as possible to the touch.
3 – Place spinach in bowl and toss with salt and pepper.
4 – Add all remaining ingredients of parsley, green onion,
mayonnaise and sour cream; mix well with spoon.
5 – Mixture should sit for two hours or overnight for best
flavor.
6 – If spread seems a little dry after rest time, add a tsp. of milk
(one at a time) to soften the mixture to spreadable texture.

Presentation:
1 – Hollow out whole round loaf of swedish rye bread. Place an
amount of the spread in the newly created “bowl” of the loaf.
2 – Add a couple of serving knives or spoons and place on a
platter.
3 – Cut the sliced bread into smaller pieces and arrange
around the loaf. You can include scooped pieces from the
whole loaf too.

Other breads may be added for flavor variation:
Pumpernickel, french, italian, german rye, etc.

Other Variations:
For carb conscious folks add a plate of vegetables for dipping too.

This recipe makes enough for a crowd. You will be filling the bowl often.

A hearty and healthy recipe your family and friends will
Ooh and Aah over – never fails!

12-12-14 UPdate — Added image for 4 x 6 reipe card.

Just right click and save the image, it will fit on a card, I promise!

Image courtesy  Buddy Web Services

 Spinach Dip Recipe Card Image 4 x 6

Spinach Dip/Spread Image to make a 4 x 6 recipe card.

🙂

Microwave Potato Chips #plfrecipe

Microwave Potato Chips

Recipe Submitted by Eileen Brown Derby KS

This can be found all over the internet however, we’ve been making these on New Year’s Day, when time in the kitchen is easy and not rushed. Not exactly a traditional food item but so much more healthy than packaged potato chips.  And of course, no matter how we want to eat right, there is nothing quite as good as potato chips with a sandwich for lunch.

It’s been many years ago that I found this online.  I printed it out and put it in my big kitchen notebook where I keep recipes from magazines and now those I find on the web that I actually like and make in my own kitchen.

Blurry photo but snapped just a few minutes ago.  I guess I should have taken several to make sure one was sharp and clear. At any rate, my recipe is two printed pages with photos.

As you can see in the second pic down at left they use a mandolin to slice the potatoes.  I do too, and it is the best way to get uniformly sliced potatoes for this effort.

A Note here: This can be a tad time consuming if you have a small microwave for heating only.  In my kitchen there is a large microwave for cooking so I have a bit of  an advantage.  But, if you are making potato chips for one or two people, the time is cut down considerably.

This is also a great thing to do with kids.  They love to spend time helping in the kitchen so you can task them with this as “little kitchen helpers.”

Preparations:
Yukon Gold or red potatoes, unpeeled, scrubbed.
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt

01 – Slice potatoes into thin (1/8-inch) rounds.
02 – Toss the slices in a medium bowl with oil and salt to coat evenly.
03 – Coat a large microwave-proof plate with cooking spray.
04 – Arrange some potato slices in a single layer on the plate.
05 – Microwave, uncovered, on High until some slices start to brown, 2 to 3
minutes depending on potato thickness and microwave power.
06 – Turn the slices over and continue microwaving until they start to
crisp and brown around the edges, 2 to 4 minutes more.
07 – Check frequently and rearrange slices as needed to prevent scorching.
08 – Transfer the chips to another plate and allow to cool completely.
09 – They will crisp more as they cool.
10 – Repeat with the remaining potato slices.

Potatoes should be golden or slightly browned to be really good, so be sure to adjust cooking times after the first batch.  I almost always overcook the first batch!  Also, I sometimes do peel the potatoes, depending on which type of potatoes I have on hand.

On New Year’s day (this time) I’m gonna write down the time it takes on the recipe I already have in my kitchen notebook. I don’t know why I’ve not done this before!

Enjoy!

Eileen Sig - Fall

Christmas Morning Casserole #plfrecipe

The Christmas Morning Casserole – A Make Ahead Recipe

Recipe submitted by Eileen Brown – Derby KS

Ingredients
6 eggs, slightly beaten
1 cup shredded cheddar cheese
1 tsp. dry mustard
1 lb. pork sausage, browned and drained.
1 cup biscuit baking mix
2 cups milk
1 tsp oregano

Directions:
1 – Brown the sausage and drain.
2 – Mix together all ingredients.
3 – Pour into a 13 x 9 x 2 casserole dish.
4 – Cover and refrigerate overnight.
5 – Bake uncovered in preheated 350 oven.
6 – Bake about one hour.

Notes:

We like to have hash browns or American country
fries with this breakfast casserole and there is
plenty of time to do this while the casserole is in the
oven. Serves about 10 or 6-8 if you overeat. 😉
An easy thing to do with this yummy recipe.

The Prairie Pak often comes with pork sausage or
turkey sausage and the turkey sausage is also
perfect in this recipe. Prairieland Food discount
food packages cover a lot of area with this type of dish,
at our home.

Enjoy your Christmas morning more by preparing ahead!

🙂

Christmas Eve Salad #plfrecipe

Christmas Eve Salad

Recipe Submitted by Eileen Brown – Derby KS

I’m not sure where this recipe came from.  I’ve had it among my favorites for so long but with no notes as to whom might have passed it along.  A variation does say you can substitute jicama for the apples but we always have plenty of apples so apples have always been used.

Ingredients
1 head romaine lettuce, torn in bite-size pieces (about 6 cups)
1 (13 1/4 oz) can pineapple chunks, chilled.
2 unpared apples cored and sliced.
2 bananas, sliced.
2 oranges, peeled and sectioned.
1 (8 oz can) whole beets, chilled, drained and sliced.
3/4 cup coarsely chopped peanuts.
Seeds from one pomegrante.
1/2 cup salad or olive oil.
3 Tblsp. Lime juice or vinegar. (I sometimes use wine vinegar).
1/2 tsp. sugar. (large pinch)
1/4 tsp. salt. (small pinch)

Directions
1 – Use a shallow but large salad bowl.
2 – Place romaine in salad bowl.
2 – Drain pineapple but reserve juice.
3 – Dip apple and banana slices (as you go) in pineapple juice to
prevent darkening.
4 – Place pineapple chunks, apple, banana, orange and beet slices
on top of romain.
5 – Sprinkle with peanuts and pomegranate seeds.
6 – Shake together oil, lime juice (or vinegar), sugar and salt.
7 – Pour over salad and toss gently.

Recipe Notes:
– I have also substituted the fresh oranges with canned, drained
mandarin oranges.
– Another substitution is sweetener for sugar, which makes this
a good diabetic recipe.
– I have added red onion rings to this and thought that quite a
good addition. Little kids don’t much like the onions though.
– The suggested substitution of jicama leads me to believe this may
be a Mexican recipe of origin. At any rate it is a nice refreshing
fruit and vegetable salad that does not include whipped topping.

Enjoy!

— To make this even more convenient, we receive apples,
oranges and sometimes bananas in our Prairie Paks from
the Prairieland Food discount food program. Nice 🙂


Oven Baked Chicken with Sweet and Smokey BBQ Sauce #plfrecipe

Oven Baked Chicken with Sweet and Smokey BBQ Sauce

Recipe Submitted by Mary Lee M. – Derby KS

Ingredients
1 Chicken, cut into serving pieces
( I use the chicken legs we receive in the Prairie Paks
but you can use whatever chicken pieces you like.)
1 lg Onion – peeled and cut in pieces.
Pepper to taste

BBQ Sauce:
1/2 cup Catsup
2 TLB Mustard
1/2 cup cooking Oil
1/2 cup Maple Syrup, can be sugar free.
1/4 cup Vinegar
1/4 cup Liquid Smoke
(Hickory Salt can be substituted for liquid smoke.)

Directions:
1 – Place chicken in baking dish.
2 – Sprinkle with pepper.
3 – Place onion pieces around chicken.
4 – Pour sauce over chicken.
5 – Place in 375 degree oven.
6 – Bake until done, about 45 minutes to one hour.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive chicken 
most every month in the Prairie Pak, so a lot of chicken
recipes will be appearing here!  
See Prairieland Food Derby for archived Prairie Pak contents!

:)

Spicy Bratwurst Supper #plfrecipe

Spicy Bratwurst Supper

Recipe Submitted by Connie F. Larned KS

Ingredients
6 Bacon Strips, diced
1/3 Cup Chopped Onion
5 Fully Cooked Bratwurst links, cut into 1/2″ slices
1/2 lb. Sliced Fresh Mushrooms
1 T. Diced Jalapeno Peppers
2 Cups Meatless Spaghetti Sauce
2 oz. Gouda Cheese, shredded
Hot Cooked Rice

Directions
01 – In a large skillet, cook bacon and onion over medium heat
until bacon is almost crisp.
02 – Remove to paper towels to drain.
03 – In the same skillet, sauté the bratwurst, mushrooms and
jalapeno for 3-4 minutes or until mushrooms are tender.
04 – Stir in spaghetti sauce and bacon mixture.
05 – Cover and cook for 4-6 minutes or until heated through.
06 – Sprinkle with cheese.
07 – Serve with rice.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive Bratwurst
in the Prairie Pak sometimes.
See Prairieland Food Derby for archived Prairie Pak contents!

:)

I Save Pickle Jars

…Olive jars too.  These are great storage devices that I come by, for free and with no dangers of bleeding toxins into the food I store in the refrigerator or freezer.  You can freeze in glass jars if you don’t fill them full.  I don’t do this much though as it defeats the purpose of having a freezer in the basement (or other, probably better location) because if you don’t fill them they take up space that is only full of air.

We all know the dangers of storing food in some plastic containers, right?  Many of those containers have certain symbols and numbers on the bottom that tell us that they can store liquids or they should only store solid foods.  Who knows all those number and symbols?  I do, but mix them up in my head sometimes so, to be absolutely safe, I store liquids in pickle and olive glass jars that I have thoroughly cleaned and run through the dishwasher too.

Pickle and Olive Jars

I store my leftover broth, soups, chiles, and other one pot meals in these jars from time to time.  And also entree’s like chicken alfredo with fettuccine noodles when there is a good quantity left over.  I always store broth in these jars.

Also sausage drippings has a jar with it’s name on it in the refrigerator, and likewise a jar for bacon fat.  These are in smaller glass jars that fit in the door nicely along side the ketchup and other condiments. Wide mouth jars allow for scooping out a teaspoon of bacon fat (which is about all you need in a recipe, right?) or sausage drippings when needed.

Yes, I have a lot of glass containers with plastic lids too, but sometimes there are just not enough of these to go around so my pickle and olive jars sit in the mud room and wait for me to need them.  After all, they are free, clean, non-toxic and reusable.  Recycling at it’s best. OH, you didn’t know this was about recycling?  Maybe, in a sneaky way, it is.  Heh.

But really, mostly it’s about safe food handling.  We can follow all the rules while cooking but if we store our foods improperly, we may be harming our families, in the long run.

So, be safe, and if you, like me, mix up some of those symbols and numbers for plastic containers, just save a few pickle and olive jars and put those plastic containers in the recycle bin.

🙂

Apple and Pear Oatmeal Crisp #plfrecipe

Apple and Pear Oatmeal Crisp

Recipe Submitted by Eileen B. Derby KS

Recipe Body Ingredients:
2 cups cooking apples, peeled and sliced
2 cups pears, peeled and sliced
2 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 -2 tablespoon lemon juice
3/4 cup water

Recipe Crisp Topping:
1 cup oats
1/3 cup all-purpose flour
3/4 cup brown sugar
1/4 teaspoon salt
1/2 cup butter or margarine, melted

Directions:
01 - Peel apples and pears, rub them with the lemon juice
so they don't turn brown.
02 - Place apples and pears in a greased shallow 9”
square baking dish.
03 - Mix together 2 tbsp. brown sugar, ground cinnamon, nutmeg
and water.
04 - Sprinkle this mixture over the top of the apples and pears.
05 - Combine remaining dry ingredients in a separate bowl,
add melted butter, mixing until crumbly.
06 - Sprinkle crumb mixture on top of the apples and pears.
07 - Bake at 375°F for 30-40 minutes or until apples are tender.
08 - Serve with vanilla ice cream, yogurt, or whipped topping.
Great by itself too.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive fresh apples 
almost every month in the Prairie Pak, and during the season a 
lot of pears too.
See Prairieland Food Derby for archived Prairie Pak contents!
This recipe from the PLF Derby KS recipes archives.

:)

Beef Wraps #plfrecipe

Beef Wraps

Recipe Submitted by Michelle A. – Canton KS

Ingredients
1- boneless beef sirloin steak, cut into thin strips
3-garlic cloves, minced
1/4 tsp pepper
3 Tbs. soy sauce, divided
3-tsp olive oil, divided
1- medium onion cut into rings or wedges
1/4 cup beef broth
6 Tbs. ranch salad dressing
flour tortillas
lettuce
tomato
1-red or green pepper

Directions
01 - Coat a large skillet with cooking spray.
02 - Saute the beef, garlic, pepper, and 2 Tbs. soy sauce in
2 Tbs. olive oil until meat is no longer pink.
03 - Remove from burner but keep warm.
04 - Saute the red or green pepper and onion in the broth and
remaining soy sauce; bring to a boil.
05 - Return beef to the pan; simmer 5 minutes or until heated through.
06 - Spread the ranch dressing over one side of each tortilla. 
07 - Add your lettuce, cheese, and tomato.
08 - Add beef mixture and roll up.
09 - Cut into and eat up!

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants often have the option
to purchase steak for just this kind of recipe.
See Prairieland Food Derby for archived Prairie Pak contents!

Derby Foodie :)

Chicken Tortilla Soup #plfrecipe

Chicken Tortilla Soup – With a Kick!

Recipe Submitted by Cheryl G. – Wichita KS

This is a Crock Pot recipe. Takes about 4 to 6 hours.
Recipe makes a large batch, but some can be frozen for later use.
Dump all ingredients into pot - Cook on high first hour or so.
Turn to low rest of time.

2 - 4 chicken breasts (cup into small pieces)
2 cans chicken broth
2 cups water
1 can rotel tomatoes (this imparts the "kick")
2 cups corn (frozen can also be used)
2 cans tomato soup
2 tsp roasted garlic
2 cans diced tomatoes (with juice)
2 cans pinto beans (with juice)
1 pkg Taco Seasoning
1 envelope dry Ranch Dressing

Serve with Tortilla Chips, Cheddar Cheese and Sour Cream.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive fresh chicken 
almost every month in the Prairie Pak, so a lot of chicken
recipes will be appearing here!  
See Prairieland Food Derby for archived Prairie Pak contents!

:)

Hawaiian Pork #plfrecipe

Hawaiian Pork

Recipe Submitted by Sonja H. – Wichita KS

Prepare on the stove; crock pot or using a pressure cooker. 
Recipe Ingredients:
2 1/2 LBS lean Pork Roast, cut in to cubes
1/4 c. Fat
8 slices Onion
1 1/2 Cups Pineapple Juice
1/2 Cup Water
1/2 Cup Vinegar
1/2 Cup Brown Sugar
1 1/2 tsp. Salt

1 cup Green Pepper, diced
2 (#2) cans Pineapple Chunks
2 TLB. Soy Sauce
5 TLB. Cornstarch
1/2 Cup Water

Pressure Cooker Directions:
01 - Brown pork cubes and onion slices in hot fat.
02 - Add pineapple juice, water, vinegar, brown sugar and salt.
03 - Cover, set control and cook 12 minutes after the control jiggles.
04 - Reduce Pressure instantly.
05 - Add diced green peppers, pineapple chunks and soy sauce.
06 - Add cornstarch mixed with water and cook until thickened,
stirring constantly.
07 - Serve over rice.
Serves 6 to 8 guests.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; we often have Pork roast as a
special package and often in the Prairie Pak, pork chops.
See Prairieland Food Derby for archived Prairie Pak contents!
This recipe from the PLF Derby KS recipes archives.

Sounds Yummy, eh?

:)

Raw Apple Cake #plfrecipe

Raw Apple Cake

Recipe Submitted by Roseanne B. Derby KS

Recipe Body Ingredients:
2 cups flour
1 1/2 cup sugar
4 tsp baking powder
2 tsp vanilla
2 TLB. shortening
1 cup evaporated milk
6 cups apples (chopped)

Recipe Topping:
4 TLB. brown sugar
2/3 cup flour
4 TLB. softened butter

Mix Body ingredients well and spread evenly in a 9 x 13 pan.
Mix and sprinkle topping ingredients over the top.
Bake 40 to 60 minutes in a 350 oven.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive fresh apples 
almost every month in the Prairie Pak, so a lot of apple
recipes will be appearing here!  
See Prairieland Food Derby for archived Prairie Pak contents!
This recipe from the PLF Derby KS recipes archives.

:)

Santa Fe Casserole #plfrecipe

Santa Fe Casserole

Recipe Submitted by Michelle A. – Canton KS

Cooking Ingredients:
1 lb. Ground Beef
1 pkg. taco seasoning mix
2 cups chicken broth
1/4 cup flour
1 cup sour cream
1 (7 oz.) can diced green chilis

Layering Ingredients: 
1 jar salsa
1 bag corn tortilla chips
1 bag shredded cheddar cheese
Some chopped green onions, if desired.

Instructions:
01 - Brown ground beef in skillet, drain fat.
02 - Add taco seasoning to beef and mix well.
03 - In small bowl, combine broth and flour.
04 - Add to meat mixture and bring to a boil to slightly thicken.
05 - Stir in sour cream and chilies and stir to mix well.
06 - In 9x13 pan spray with cooking spray -line with tortilla chips.
07 - Top with 1/2 of meat mixture, 
1/2 jar salsa, 
1/2 of cheese and
1/2 of green onions.
08 - Repeat layers one more time.
09 - Bake uncovered at 375 for 20-30 minutes.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive lean
ground beef in the Prairie Pak quite often.
*Recipes submitted may not be family recipes.
See Prairieland Food Derby for archived Prairie Pak contents!

:)

Crock Pot Pork Chops #plfrecipe

Crock Pot Pork Chops

Recipe Submitted by Rebeca K. – Ulysses KS

Ingredients:

½ cup to ¾ cup flour
2 tsp. salt
1 ½ tsp. ground mustard
½ tsp. garlic powder
~~~~~
1 can Cream of Chicken Soup
1/3 cup water.

Directions:
01 - Mix flour, salt, ground mustard and garlic powder
(first four ingredients) in a bowl.
02 - Dredge 6 pork chops in flour mixture.
03 - Brown chops in 2 TBS oil in skillet.
04 - Combine 1 can Cream of Chicken soup and 1/3 cup (or more) of water.
05 - Put chops in crock-pot and pour soup mixture over chops.
06 - Cook in crock-pot for 6-8 hours on low.

Note: Serves 6

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive Pork Chops 
quite a few times a year in the Prairie Pak and in some
Special Packages.
See Prairieland Food Derby for archived Prairie Pak contents!

:)

Caribbean Chicken #plfrecipe

Caribbean Chicken

Recipe Submitted by Crystal M. – Kingman KS

Ingredients:

3 lbs chicken pieces (mixture of dark and white meat)
1 TLB Oil
4 potatoes, cubed
3 tomatoes, chopped
1 Onion, chopped
1 Green Pepper, chopped
1 clove Garlic, minced
1 TLB. Brown Sugar
1 tsp Ground Ginger
1 tsp Pepper
¼ tsp Cayenne
¼ tsp dried Thyme
¼ tsp Salt
½ cup Chicken Broth
1 ½ cups Coconut Milk

Directions:
01 - To reduce the fat, remove the skin from the dark meat.
02 - In a skillet, brown the chicken in oil over medium-high heat.
03 - Using a slotted spoon, transfer the chicken to the slow cooker.
04 - Add the potatoes and tomatoes to the slow cooker.
05- Add the onion, green pepper, garlic, brown sugar, ginger, pepper,
cayenne, thyme and salt to the skillet and cook over medium-high
heat for 3 minutes.
06 - Stir the broth into the skillet.
07 - transfer the mixture to the slow cooker.
08 - Cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
09 - Stir in the coconut milk and cook for an additional 
30 minutes on low. 

Note: Serves 4
Tip: This is a relatively mild version of Caribbean Chicken, 
so if you'd like to spice it up, double or triple the cayenne.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive fresh chicken 
almost every month in the Prairie Pak, so a lot of chicken
recipes will be appearing here!  
See Prairieland Food Derby for archived Prairie Pak contents!

:)

The Many Uses of Celery

What to do with all that celery…

Celery

Celery from 2011 Prairieland Food Prairie Pak

At our house we almost always buy two Prairie Paks,
( yes, PLF says "Pak" instead of "Pack" so we do too! )
and sometimes three full packs.  Can you dig how much
fresh celery that amounts to when celery is on the menu?

Celery, with all it's wonderful flavor is a staple in many
homes where Mom's truly like to cook. The reason is clear:
versatility. A few reasons why...

First, you can dip it - when fresh it's crunchy texture makes
it a flash to upload a wad of your favorite dip. The bigger
the wad, the better, eh?

Second, you can stuff it - with velveeta, pimento cheese, cream
cheese, peanut butter and uh, what else can we think of folks?
The only reason we do not "stuff" more often at our house is I
am not crazy about de-stringing the celery. If I'm going to take
the time to stuff it, I feel like de-stringing is a also a must.  
We "stuff" when company is coming, mostly.

Third, cooking it in your favorite recipes - celery, without a
doubt is the best accompaniment flavor when cooking chicken
for casseroles and soups. And some of the very best flavor is to
be had in the leaves.  Yep, that's right.  Chop and put some
celery tops in your pot of chicken when pre-cooking to prepare
a dish from a recipe.

Fourth, add to fresh salads. Celery adds a bit of crunch to 
chicken and tuna salads as well as any vegatable salad you 
prepare for your family or friends.

Fifth, chop celery to freeze for later use in your own recipes.
Celery is basically water. When freezing it you are going to cause
the water in the cells to expand and turn it quite soft upon thawing.
Use frozen celery for soups, casseroles, sauces and stock only.  
If your celery has become limp, chop it and freeze it!  It will 
still be good to cook with.
A pile of celery is only 200 calories.

Eat it raw with a little salt, chop it and freeze it too!

You may think I found all this on the web.  Well, you'd be wrong
on that score.  My Mom (R.I.P.) taught me more about cooking,
just off-handedly in her kitchen or mine, that I can hardly imagine
what kind of cook I'd be without all those comments, thrown out
with no more thought than if she was talking to herself.

Thanks to my Mom, I can make the best southern cornbread from scratch,
dumplings from scratch, and banana pudding, (and more) you ever wrapped
your lips around.  Did you know there is a certain type of potato for 
creamed and another type for mashed that tastes best?  And do you know 
how to pick the best onions for sweet or hot flavor?  My Mom taught 
me all that, and so much more.  (back to celery...)

Celery, in all it's different ways of pleasing us should be a summer
and winter staple in kitchens everywhere. Oops! Almost forgot this! 

Sixth, you can dehydrate celery. The flavor intensifies and in this 
form is very handy, as it may take less to garner more flavor. 
I have a dehydrator I bought about 15 years ago, when making jerky 
was a fad around here.  I have found that it really comes in handy 
for more than just jerky tho'.
Celery with Chicken and Celery chopped to freeze.

Chicken drums cooking with celery and chopped celery to freeze.

Celery is low in Saturated Fat, and very low in Cholesterol.
It is also a good source of Riboflavin, Vitamin B6, Pantothenic Acid,
Calcium, Magnesium and Phosphorus, and a very good source of Dietary
Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Potassium and Manganese.
Celery - nutritional facts.

Celery - Good for ya' too, eh?

Celery and chicken drumsticks pictured are both from Prairieland 
Food Discount Food Packages Program. Whew, that can be a mouthful.

:)
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