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.

G is for Green Beans...

   This recipe was one of my mother's first stir-fry recipes. Our family loved green beans, so it was natural that she tried this one. It also is a great one to use when the garden is overflowing with beans. Dang beans are almost as easy and productive as Zucchini.



Spicy Green Beans (stir-fry)

Ingredients:

2 Tbs  peanut oil
1 tsp  minced ginger
½ tsp minced garlic
½ lb  fresh green beans, cut in ½ inch lengths
1 tsp  sugar
2 Tbs dry sherry
½ tsp  crushed dry red pepper
2 Tbs soy sauce
½ tsp  cornstarch
1 Tbs  cold water
1 tsp  sesame seed oil

Directions:

   Heat oil in wok until it reaches 325 degrees.
   Add ginger and garlic to oil. Stir-fry 15 seconds.  Add green beans and stir-fry 2-3 minutes.   Add sugar, sherry, salt, red pepper and soy sauce.  Stir-fry and additional 1-2 minutes.
   In a small bowl combine cornstarch and water to make a smooth paste.  Ass to wok stirring until mixture thickens.
   Turn wok off and stir in sesame seed oil.
   Serve immediately.

   Mixture maybe refrigerated for 2 or 3 hours and served cold if desired.

F is for Figs and Frosting...

   Today is the letter Fs turn. The recipe I pulled out was for the fig preserves, but the frosting recipe was stuck to it. So I figured why not 2 today. Besides my Mother use to make us a cake everyday for an after school snack and used this frosting. It brings back a lot of happy memories.


Fig Preserves

Ingredients:

3 c  cut-up figs
2 c  sugar (if figs are very sweet reduce to 1 c or less)
1 (6oz.)  package any flavor gelatin

Directions:

   Mix figs, sugar and gelatin in saucepan and cook over low heat, stirring very often for 20 to 25 minutes.  The flavor gelatin you pick to add to your figs is a matter of personal preference.  Momma used strawberry, but raspberry would be good too. 
  Pour mixture into sterilized jars.  Wipe rim of jar clean and process in hot water bath.



And now for the Frosting....


Confectioners Frosting

Ingredients:

½ c  shortening
2 -2 ¼ c confectioners sugar
4 Tbs  milk
¾ tsp  salt
1 tsp  vanilla


Directions:

   In bowl cream shortening until soft and fluffy.  Add confectioners sugar,  milk, salt and vanilla to creamed shortening.  Beat until soft and creamy.

This will frost one sheet cake.

E is for Eggplant...

   Today's letter is E. This was one of my Mother's dishes.
   I know not everyone likes eggplant, but my Mother loved it. So this recipe is for her and all you other lovers out there.


Eggplant Parmigiana

Ingredients:

1 ½ lbs  Eggplant
2   eggs
1 tsp  salt
¼ tsp  pepper
½ lb   Mozzarella cheese sliced thin
2 c   Tomato Sauce
¼ c  grated Parmesan or Romano cheese
Cooking oil

Directions:

Wash the eggplant, but don't peel it. Slice thin.  Beat eggs and season with salt and pepper.  Dip the eggplant slices in the egg, and fry in ½ inch hot oil in large skillet.  Fry the eggplant until golden brown on both sides and drain on paper towels.  Arrange layers of eggplant, cheese and tomato sauce in a 2 quart baking dish.  Sprinkle top with grated cheese.  If there is any beaten egg left, pour this over the top.  Bake in a 350 degree oven, until well heated through, about ½ hour.

Serves 6.