N is for Nuts...

   This recipe for cake was given to my mother by one of her relatives, I'm not sure which one. But as you can tell it is a very rich cake. So of course it is also very good. You can make this as a loaf cake without the icing. Or go all out and make a layer cake with the rich gooey icing. Either way I think it would be really good with a cup of coffee. But then I think anything would be good with a cup of coffee.

Artwork by Pamela Jo

Nut and Jam Cake

Ingredients:

6 eggs, separated yokes from whites
2 sticks butter
2 ½ cups sugar
3 cups  flour
2 cups seedless blackberry jam
1 cup  buttermilk
1 tsp  baking soda
1 tsp each : cloves, cinnamon, all-spice
1 cup raisins
1 cup pecans

Directions:

   Preheat oven to 350 degrees.
   Grease and flour loaf pan and set aside.
   Beat egg yokes well in a large bowl. Mix in all ingredients, but egg whites. Blend well. In seperate bowl, beat egg whites till they form stiff peaks. Carefully fold into batter. Pour batter into greased loaf pan and cook in preheated oven for 30 minutes, or until toothpick inserted in center comes out clean.

Cake can be made in round cake pans and frosted with following icing as well.

Icing for Nut and Jam Cake

Ingredients:

3 cups sugar
2 ½ sticks buttermilk1 large can milk
1 cup nuts
1 cup raisins

Directions:

   Cook sugar and milk over low heat until it forms soft ball when dropped into water.
   Remove from heat and add butter, nuts and raisins. Beat until thick.
   Frost cake and serve.



   These would make great gifts or bake sale items. You could cook them right in the paper loaf pans from Sur La Table and cut down on the mess.  If you haven't seen there paper baking goods check them out the are awesome. You can purchase them by clicking here.

M is for Macaroni and Mexican...

    There were 6 people in our family when I was growing up. Momma, Daddy, 2 growing boys and 2 girls (and us girls could eat just as much as the boys could) So my mom was always looking for ways to stretch the food budget. This was a good one to make to help that out. The ring presentation may have made an appearance the first time, but after that it was just dump it all together and dish it out. She had four hungry kids, who were more interested in eating than looking.

Artwork by Pamela Jo

Macaroni Mexicaine

Ingredients:

1 (8oz) pkg  elbow macaroni
1 lb      ground beef
½ c      chopped onion
2 Tbs   butter or margarine
1 tsp    salt
1 Tbs   flour
1 c       water
2 c       canned tomatoes
1 c       diced celery
2 Tbs   chili powder
2          bay leaves crumbles
¼ c      chopped parsley

Directions:

   Saute the onion in butter.  Add beef and salt.  Continue to cook until browned.  Add the flour to the
water and mix well.  Pour into beef mixture and cook until thickened.  Put in the tomatoes, celery,
chili powder and bay leaves.  Cover and cook until well done.  Add parsley 5 to 10 minutes before serving.
   Cook macaroni according to package directions.  Drain and make a ring on platter.  Pour meat mixture into the center and serve.

Makes 4 to 6 servings.

Artwork by Pamela Jo

Okay so it is an international meal...Italian and Mexican..


This would be great to serve this in don't ya think.

L is for Lasagna...

   My mother made lasagna for us, when she had the time and wanted to cook a special meal. You gotta agree with Garfield on this meal. We loved it and wouldn't have minded if everyday was special. Then again, it wouldn't have seemed so special would it.

Artwork by Pamela Jo

Lasagna

Ingredients:

1 lb        ground beef
2 Tbs     olive oil
2 cloves garlic, crushed
1 (8oz) can tomato sauce
1 (20oz) can tomatoes
1 ½ tsp   salt
½ tsp      oregano
¼ tsp      pepper
½ lb       lasagna noodles
½ lb       Mozzarella
¾ lb       Ricotta cheese or cottage cheese
½ c        grated Parmesan cheese

Directions:

   Brown beef in skillet with olive oil and garlic.  Add tomato sauce, tomatoes, salt, oregano and pepper.  Cover and simmer 15 to 20 minutes.  Meanwhile, cook noodles in boiling salted water until tender, about 15 minutes.  Drain and rinse.  Fill a rectangular casserole dish with alternate layers of noodles, sliced mozzarella, ricotta or cottage cheese, tomato-meat sauce, and grated Parmesan.  End with a layer of sauce and top with some Parmesan cheese.
   Bake in a 375 degree oven for 15 to 20 minutes, until heated through and bubbly.

Makes 4 to 5 servings.

K is for Kraut...

   My mother was a firm believer in crock pot cooking. Since we also liked Sauerkraut, I think it is our German blood, this recipe was a natural for us. This was a quick and easy meal for a big family like ours.

Artwork by Pamela Jo

Sausage and Kraut Meal (slow cooker)

Ingredients:

8 strips    bacon, cut into small pieces
1 ½ Tbs   flour
2 (1 ½ lb) cans  sauerkraut
2 sm        apples, cubed
3 Tbs     brown sugar
1 ½ tsp   caraway seeds
3 lbs      Polish sausage cut into 1 ½ inch pieces
½ c        beer

Directions:

   Fry bacon until crisp,  remove from skillet and drain on paper towels.  Add flour to bacon drippings and blend well.  Stir in sauerkraut, mix well.  Place sauerkraut mixture and bacon pieces in slow cooker.  Add all other ingredients.  Stir together thoroughly.  Cover and cook on low for 7 to 9 hours.  (High 3 to 4 hours.)

J is for Jambalaya...

   When you live in Texas, you like things hot. I think because we are bordered by Mexico and Louisiana,that we get the best of both foods here. We love seafood. After all we also live on Gulf of Mexico. So here is a seafood recipe of my Mother's with a Cajun flavor.












Seafood Jambalaya

Ingredients:

1 clove   garlic, chopped
½ lb       cleaned shrimp
1 Tbs     oil
1 (1lb) can tomatoes
1 (9oz) package french green beans with sautéed mushrooms
2/3 c      water
1 tsp       salt
1/8 tsp    thyme
1/8 tsp    pepper
2 dashes Tabasco sauce
2/3 cup   minute rice

Directions:

   Saute garlic and shrimp in oil in a skillet just until shrimp turns pink.  Add remaining ingredients except rice.  Bring to a boil.  Reduce heat and simmer 3 minutes.  Stir in rice.  Cover and simmer for 10 minutes longer.

Makes 4 servings. (recipe may be doubled or tripled)

I is for Ice Cream....

   I is for Ice Cream. What else could it be for. This is a family recipe that has been handed around. I have many fond memories of taking my turn to hand crank the ice cream maker at family gatherings. Boy were we glad when they bought an electric one.
    I just have to warn you though, it is made from raw eggs. If you have any health concerns, you might want to heat the eggs and milk slowly to 160 degrees then cool them down.

Artwork by Pamela Jo

Ice Cream

Ingredients:

2 c  sugar
6     eggs
1 can evaporated milk
1 can Eagle Brand sweeten condensed milk
2 Tbs  vanilla
Milk

Directions:

   Beat eggs and sugar together.  Add evaporated milk, Eagle brand and vanilla stir to mix.  Pour into ice cream freezer.  Add milk to fill.  Place on lid on freezer and freeze according to manufactures directions.
( This is a recipe that pasted down to my mother. It does not call for cooking.  But be aware it does have raw eggs in it.)

H is for Ham...

   Today for H, I pulled out another of my mother's casseroles. This one has ham, rice, cheese ... whats not to love. Okay, I admit it I love cheese.

Ham and Rice Casserole


Ingredients:

½ c     uncooked reg. Rice
1 lg.   Onion, chopped
1 lg.   Green pepper, chopped
3 Tbs  melted margarine
1 (10 ¾ oz) can  Tomato Soup
1 c      water
1 (6oz) roll sharp Pasteurized cheese food, cubed
½ lb    ham, chopped coarsely
½ tsp   black pepper
½ tsp   salt

Directions:

  Cook rice according to package directions. Set aside.
   Saute onion and green pepper in margarine until tender.
   Combine remaining ingredients with rice and sautéed vegetables.  Spoon mixture into greased 3 quart casserole dish.  Bake in pre-heated 350 degree oven for 20 to 30 minutes.

   If you have a rice cooker like this one (Zojirushi Nonstick Electric Rice Cooker), you can easily make the rice ahead of time for this recipe.