Boat Food

Several weeks ago, my husband bout a sailboat. It has been his dream since forever.  It is a Freedom 28 Cat Ketch. It sleeps the family nicely without us tripping over each other too much. But it is also not a big monstrosity.  It is our goldilocks boat.

Anyway, I thought I'd share what we've been eating on the weekends, mainly to get ideas down the road when I just can't think.

The boat has a two burner stove and a refrigerated icebox. I try and do as much prep work at home before we go, so I will just need to warm something in a pan on the stove and cut some veggies or salad.

We also have begun eating cereal on the boat.  I usually make a big batch of granola.  We are not big cereal people, much to the boys disappointment.  I like to spend most of  my grocery money on foods that will nourish our bodies and not leave us hungry thirty minutes later. I've found we need about  a gallon of milk for two mornings worth of cereal.

I always hard boil a dozen eggs to take. Extra protein for a snack or with breakfast.

I try to always have carrots and salad fixings.

Most lunches are either tuna sandwich, BLT, or PB&J's, chips, and fruit.

Dinners, like I said are simple things I can just reheat on the stove.

Taco salad
Chili
Hot dogs
Chicken and rice
Pulled pork


Usually, either Luke or I will make a batch of cookies or pan of coffee cake, something a little sweet  for a treat to have as well.

That's all for now.

Leat

Chicken Tortilla Soup

This recipe is from The Pioneer Woman's web site. I changed a few things.

Chicken Tortilla Soup

2 whole boneless skinless chicken breasts (I used leftover roasted chicken, cut up)
1 Tbl olive oil
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1 Tbl olive oil
1 cup diced onion
1/4 cup diced green pepper
1/4 cup diced red pepper
3 cloves garlic, minced
1 can (10 oz) Rotel tomatoes and green chilies (I used 1 can diced tomatoes and added a good sprinkle of cayenne)
32 oz chicken stock (4cups homemade)
3 Tbl tomato paste
4 cups hot water
2 cans black beans, drained
3 Tbl cornmeal
5 whole corn tortillas, cut into uniform strips around 2-3 inches

Preheat oven to 375
Mix cumin,chili pepper, garlic powder, and salt
Drizzle 1 tablespoon of olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the remaining spice mix.

Place chicken breasts on baking sheet. Bake 20-25minutes, or until chicken is done. Use 2 forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium heat. Add onion, bell peppers, and garlic. Stir and begin cooking, than add the rest of the spice mix. Stir to combine, then add shredded chicken and a stir.

Pour in rotel, chicken stock, tomato paste, water and black beans. Bring to a boil, then simmer 45 minutes, uncovered.

Mix cornmeal with a little water. Pour into soup, simmer for an additional 30 minutes. check seasonings, add more if needed. Turn off heat and let sit 15-20 minutes. Five minutes before serving, gently stir in tortilla strips.

Turkey shepherd's Pie, 40 Minute Rolls

So much for posting everyday huh. We do eat everyday. With 4 boys that is a given! I just got distracted for a while.

Another thing I didn't think through is how often I repeat dinners. I'm sure any readers don't need to know how to roast a whole chicken every two weeks.

So now I am changing things up again. I'll post what we are having as I have time. When I have a new, winning recipe, like today, I'll include the recipe.

This past grocery trip I didn't have my full menu planned out. Now I am paying for it. Yesterday I pulled a lb of ground turkey out of the freezer with no set plan for it. I have pretty much run turkey burgers into the ground. Bri is wanting more beef again. We have also had enough Mexican for awhile. What's left? So I googled recipes and found shepherd's pie. Unsure what the family would think, I used an old trick of having the kids help make it. That way, since they had a hand in the preparation, they would be more excited to try something new. That and dessert to bribe with. ;-) So here it is.

Turkey Shepherd's Pie

2 Tbl oil
1 onion, chopped
1-2 stalks celery, sliced thin
2 lbs ground turkey (I just used 1 lb)
1/4 cup flour
1 tsp salt
1 tsp pepper
1/2 tsp thyme
3 cups chicken broth
2 carrots, sliced into thin coins
1/2 cup frozen peas
3-4 cups prepared mashed potatoes, slightly thinned with milk if necessary
1 cup grated cheddar cheese

* preheat oven to 400
* prepare mashed potatoes
* Cook onion and celery in oil with meat until meat is no longer pink
* sprinkle flour over meat mixture along with salt, pepper, and thyme
* stir in broth, bring to boil
* stir in vegetables, cook 5 minutes
* Pour into a 9x13
* spoon potatoes over mixture, spread evenly
* sprinkle with cheese
* bake 25-30 minutes

40 Minute Hamburger Buns

Makes 12 buns or use smaller balls to make rolls

2 Tbl active dry yeast
1 cup plus 2 Tbl warm water (110-115*)
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 tsp salt
3-3 1/2 cups flour (I used 1/2 cup rye)
In a mixing bowl, dissolve yeast in warm water. Add oil and sugar; let stand 5 minutes. Add the egg, salt and enough flour to form a soft dough. turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. divide into 12 pieces; shape each into a ball. Place 3 inches apart on greased baking sheets. Cover and let rest 10 minutes. Bake at 425 for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.

White Bean Chicken Chili, Favorite Cornbread

The chili recipe is from Paula Deen. Another great way to use up leftover roast chicken. The original recipe also calls for soaking dried navy beans, but I just use 2 cans of cannelloni beans, rinsed and drained. the green chilies and ground red pepper give it a little kick, but that's where fresh hot corn bread slathered in butter comes in. ;-)

White Bean Chicken Chili
1 lb dried navy beans (or 2 cans cannelloni beans, rinsed and drained)
5 cups chicken stock
4 T (1/2 stick ) butter
1 T minced garlic
3/4 cup diced onion
1 small can green chilies (4 oz)
1 lb cooked chicken, finely chopped
1 T ground cumin
1 T ground oregano
1-2 tsp black pepper
pinch red pepper flakes

*Soak beans overnight, drain.
* Add to large stock pot with chicken broth. Bring to a boil.
* In a saucepan, melt butter with garlic, onion, chilies. Saute 5 minutes.
* Add butter mixture to beans and broth. Stir in chicken and spices.
* Simmer 1-1 1/2 hours.

Favorite Cornbread

This recipe came from a family friend, Rachelle Fairback. I tried numerous cornbread recipes and hers won hands down!

3/4 cup cornmeal
1 cup flour
1/3 cup sugar
1 T baking powder
3/4 tsp salt
1 cup milk
1 beaten egg
2 T oil

Mix wet ingredients in a mixing bowl. Combine dry ingredients and add to wet. Stir to just combine. Pour into an 8 inch baking dish. Bake at 400 16-20 minutes.

Homemade Chinese

Shrimp Egg Fu Young

4 T oil
1/4 cup chopped onion
2 cups shredded cabbage
6 eggs
1 T soy sauce
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
1/4 cup sliced bamboo shoots (Opt)
1/2 cup shrimp, cooked, cut into small pieces

* heat 2 T oil in wok, cook onion and cabbage until tender
* In mixing bowl, whisk eggs, stir in soy sauce, spices, onions and cabbage, and bamboo shoots
* Using a 1/4 cup measure, cook like pancakes on a medium hot griddle. Flipping once.

Fried Rice

4 cups cooked rice
1 egg, lightly beaten
soy sauce
1 carrot shredded
1/3 package frozen peas
1 cup cooked meat (opt) Chicken, shrimp, pork, whatever you have on hand.

*In wok, heat a Tbl oil, add egg, scramble and move to side.
* Add rice, a few dashes of soy sauce, carrots, peas, and meat. Gently stir to heat through.

Broccoli Shrimp Alfredo

This is an old Taste of Home Quick Cooking Magazine Recipe.
It is an easy, filling, tasty, and quick meal to make. Great for a Tuesday night.

Broccoli Shrimp Alfredo

1 pkg fettucine pasta (or any long pasta)
1 lb medium raw shrimp, peeled
3 cloves garlic, minced
1/2 cup (1 stick) butter, cubed
1 pkg (8oz) cream cheese, cubed
1 cup milk
1/2 cup grated parmesan cheese
1 head broccoli, cut into bite size pieces
1/2 tsp salt
pepper to taste

* Bring water to boil for pasta according to package directions. When water is boiling, add salt, pasta and broccoli.
* In large skillet, melt butter.
* Add minced garlic, cook until fragrant, about 20 seconds
* Gently stir in peeled shrimp, cook until pink. Remove to bowl, set aside.
* In same skillet, place cubed cream cheese, milk, and parmesan cheese. Stir until smooth. Add pepper to taste and stir shrimp back in.
* Drain pasta and broccoli. Add to sauce and gently toss to coat.

Serve with tossed salad and french bread.

Turkey Burgers, Oven Fries

Like I've said before, we've gone to ground turkey in place of beef. But with all the seasonings and toppings, they still taste great.

Turkey Burgers

1 lb ground turkey, thawed
1 tsp garlic salt
1/4 tsp pepper
1 tsp worcestshire sauce
2 Tbl dijon mustard

Combine all in a large bowl. Mound into a big ball. With side of your hand, divide into fourths. Divide each fourth in half. You should have 8 small balls of meat. Gently toss each ball back and forth a few times from hand to hand to lightly pack. Then press between palms to flatten to desired thickness. Cook 3-4 at a time in a nonstick skillet. Turning once.

Ground turkey is not really stable enough to grill. If you combined it with ground beef, it would grill fine. My parents have a George Foreman grill that cooks the straight turkey burgers beautifully.

Top with traditional condiments. Ketchup, mustard, lettuce, tomato, pickle, onion.


Oven Fries

I use the method from America's Test Kitchen for these crispy delicious fries.

4 large russet potatoes, scrubbed and cut into evenly sized wedges
Large bowl filled half way with hot water
5-6 Tbl vegetable oil
garlic salt
pepper
cayenne (opt)

*Preheat oven to 475.
*Scrub and cut potatoes into desired sized wedges
*Place strips into hot water. (This removes the outer layer of starch resulting in fries that are crispy on the outside and fluffy on the inside.)
*Let soak about 10 minutes.
*Pour off water and place potatoes on a clean dish cloth; pat dry
*On a rimmed baking sheet spread the oil and dashes of seasonings. Spread the potatoes on and gently toss to coat.
*Bake for 20 minutes, then turn with a spatula. Bake 15 minutes more or until golden.

Chicken Lasagna, French bread, Tossed Salad

Chicken lasagna is a favorite around here. Easy to throw together, great way to use up leftover roast chicken, and it tastes great! I got this recipe from the Gift Dept Mgr. at Better Book Room, Kay Decker, back in the early 90's.

Chicken Lasagna

8 oz lasagna noodles (I use the no boil kind)
1/2 cup onion, diced
1/2 cup diced green bell pepper
3 Tbl butter
1 can crm chicken soup (I use homemade crm of mushroom)* Recipe to follow
1/3 cup milk
1/2 tsp dried basil
24 oz carton cottage cheese
2 cups diced,cooked chicken
2 cup shredded cheddar cheese
1/2 cup grated parmesan cheese

In large skillet, saute onion and bell pepper in butter til tender. Stir in soup,, milk, and basil.

lay half the noodles in a 13x9 in. baking dish. Top with half each of the sauce, cottage cheese, chicken, and cheeses. Repeat layers. Bake in a 350 degree oven 45 minutes.

Cream of Mushroom Soup Cubes
This recipe came from my friend Gwen's web site. Gwen's Nest.

2 Tbl butter
1 lb fresh mushrooms
2 tsp lemon juice
1 tsp worcestershire sauce
2 tsp minced onion
1 tsp dried thyme
1 bay leaf
1 tsp salt
1/2 tsp pepper

Chop mushrooms in small pieces. Saute in the butter. Add remaining ingredients. Cook down until moisture is absorbed. Scoop into flat log shape, cut into 12 cubes. Freeze in wax paper until solid. Store in airtight container in freezer.

To make soup: In skillet, melt 2 Tbl butter, stir in 1/4 cup flour until smooth paste forms. Then stir in 1 cup of milk and one mushroom cube. Stir until slightly thickened. Use in recipes calling for cream of Mushroom soup.

Bread Machine French Bread

I got this recipe from my Sister-in-law, Laura, several years ago. I break out the bread machine a couple times a month to make these loaves. You can use straight bread flour, or I sometimes mix it up and use part whole wheat or rye flour.

1 1/4 cup warm water
2 tsp sugar
1 tsp salt
3 1/2 cups bread flour (AP works as well)
1 1/2 tsp yeast
1 Tbl corn meal
Glaze: 1 egg, 1 Tbl water

Place 1st 5 ingredients in bread machine in order given.Select dough setting. Let it go. When setting is complete, turn onto a lightly floured surface and divide in half. Roll each portion into a 10x8 inch rectangle. Roll up jelly roll style. Place seam side down on a lightly greased baking sheet sprinkled with the cornmeal. With a sharp knife, put 3-4 shallow slashes into the tops of each loaf. Combine egg and water, brush on loaves. Cover and let rise in a warm place until doubled, about 1 hour. Remove covering and bake at 375 20-25 minutes.

Tossed Salad

Pretty much anything you have on hand and like in your salad goes. We like romain lettuce, fresh spinach leaves, grated carrot, diced red onion, sliced fresh mushroom,cucumber is available. Dressing of choice, croutons and sunflower kernals.

Taco Night

Today was grocery day. While the kitchen is fully restocked of all kinds of ingredients, I am tired. So on busy days I plan something easy.

We have gone to ground turkey meat in place of beef. Mainly because it is cheaper. But also it is less fatty and therefore healthier.

Tacos

1# ground turkey or beef
2 T taco seasoning, recipe to follow
shredded cheddar cheese
shredded lettuce
salsa
sour cream
taco shells

Brown meat, drain
Stir in seasoning
Fill shells, top with cheese, lettuce, salsa and sour cream.

Homemade Taco Seasoning

1 part chili powder
1 part ground cumin
1 part garlic powder
1 part onion powder
1/4 part cayenne (opt)

Combine all; store in an air tight container.

I'll also make up some nacho cheese to dip tortilla chips in. Mind you, this is not the healthiest, but it sure tastes good!

Nacho Cheese

In a microwavable safe bowl, cube 1/2 pound or so of processed cheese spread (Velveeta type) Add about 1/8 cup salsa and 2-3 tablespoons pickle juice. Microwave, stirring occasionally until melted and smooth.

Pickle juice in nacho dip! No, I'm not crazy. You won't taste it, but is helps keep the cheese from hardening back much as it cools. Just a little trick I learned at my first job in the concession stand at Joyland Amusement park. :-)

Flexible!

Last night Bri took the family out for dinner. So tonight will be the scalloped potatoes sans the ham and some fish I have thawed and need to cook.

Not sure what kind of fish it is. It is a thick white steak. I'll just pop it in the oven basted with butter and garlic the last half the potatoes are in and call it good.

Grocery day tomorrow = GREEN salads and vegetables! So ready after all of the holiday feasting!

Lunch/Dinner

Lunch is diners choice of leftovers or chili over angel hair pasta with shredded cheddar cheese.

Dinner will be Ham and Scalloped Potatoes, peas, and cabbage salad.

Chili

Rachael Ray's recipe

1# ground beef (I use ground turkey)
1 lg onion, diced
3-4 cloves garlic, minced
2 T chili powder
2 tsp cumin
salt and pepper to taste
3 T tomato paste
2 T worchestershire sauce
1 1/2 cup chicken stock (I use 2 cups and reduce down for more flavor)

Brown meat and onion, drain
Add garlic, spices, and tomato paste; cook 1 minute
Stir in stock and worchestershire. Bring to a boil, reduce to simmer 10-30 minutes

We like this served over cooked anger hair pasta or a baked potato, topped with cheese.

Scalloped Potatoes

This recipe is from The Better Homes and Gardens cookbook circa 1994.(aka wedding gift) ;-)

I also double the recipe for my family.

1/4 cup chopped onion
2 T butter
2 T AP flour
1 1/4 cups milk
3 medium potatoes, peeled and thinly sliced
1/4 t salt
3/4 cup shredded cheddar cheese
2 cups cubed ham (opt)

For sauce, cook onion in butter till tender. Stir in flour, salt, and 1/8 t pepper.
Add milk. Stir until thickened. stir in cheese until melted.
In a greased casserole dish, layer half the potatoes. Cover with half the sauce. repeat. top with additional cheese is desired.
Bake at 350 covered 35 minutes. Uncover and bake an additional 30 minutes.

I like to add the ham cubes over the potatoes but before the sauce in the layers.

New Years Day Supper

Happy New year! This blog has been neglected long enough! One of my goals this year will be to chronicle all of the dinners we eat.

Tonight we are having Bri's Dad over, so I am making a stand by but nice dinner.

Roast chicken, herbed rice, green beans, biscuits, and chocolate cake with whipped cream.

Roast Chicken

1 whole chicken, 3-5 lbs
oil
dried rosemary
dried thyme
garlic salt
onion powder
dried parsley

*Thaw bird , if frozen
*rinse with cold water, pat dry
*place on small rack in baking dish (if no rack, put a few whole carrots or other vegetables underneath for bird to rest on)
*rub with a little oil, sprinkle a bit of each seasoning all over bird.
* Place iin a 350 oven and bake 1 1/2 -2 hours or until golden and a meat thermometer reads 160.

Herbed Rice

2 cups chicken broth or water
1 tablespoon butter
dashes of parsley, thyme, garlic powder, and onion powder
1 cup brown rice

Combine all in a pot. Bring to a boil. cover with lid and simmer until liquid is absorbed. 30-40 minutes.

Green Beans

Fill a saucepan half way with water; bring to a boil. Stir in frozen green beans. Bring to a boil. Reduce to simmer 3-5 minutes. Drain. Stir in a dab of butter, salt and pepper.

Biscuits

2 cups flour, can use 1/2 whole wheat
1 tbl sugar
4 tsp baking powder
1/4 tsp salt
3 tbl butter
1 egg
2/3 cup milk
1 tbl honey

combine dry ingredients, cut in butter. Stir in remaining. On lightly floured surface, gently knead dough 3-4 times. Pat flat with palm of hand, cut with biscuit cutter or glass. Place on lightly greased baking pan or stone. bake at 425 for 10 minutes.

Crockpot Chicken With Black Beans and Cream Cheese

Crock pot Chicken With Black Beans & Cream Cheese
Source: HDMac_WA (TOH)

This is one yummy dish and the crock pot does all the work! My chicken wasn't completely frozen so it came out of the crock pot semi shredded which didn't matter to us! It would of been great in a soft tortilla as well and I may try that with the little leftovers I have! My god-daughter also requested next time, that I buy sour cream and extra salsa for toppings! Sounds pretty good to me!


4-5 frozen boneless chicken breasts
1 can black beans
1 can corn
1 16 oz. jar salsa, any kind
1 8 oz. package cream cheese

Take 4-5 frozen, yes, frozen, boneless chicken breasts and put into crockpot.

Add 1 can of black beans, drained, 1 jar salsa, 1 can of corn, drained.

Keep in crock pot on high for about 4-5 hours or until chicken is cooked.

Add cream cheese (just throw it on top!) and let sit for about 1/2 hour. (I stirred mine in)

Dilled Shrimp Salad with Herb-Dill Dressing

This recipe comes from the South Beach Diet book. It is our favorite recipe so far.

Dilled Shrimp Salad with Herb-Dill Dressing

Shrimp:
1 cup dry white wine
1 teaspoon mustard seeds
1/4 teaspoon red pepper flakes
2 bay leaves
1 lemon, sliced
1 1/2 pounds large shrimp, peeled and deveined

Herb-Dill Dressing
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons water
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh dill
1 tablespoon finely chopped garlic
1 teaspoon Dijon mustard
1/2 medium red onion,sliced
1 large head romaine lettuce
4 ripe tomatoes, cut into wedges
6 fresh mushrooms, sliced
fresh dill sprigs (optional)

To make the shrimp: Combine the wine, mustard seeds,pepper flakes, bay leaves, and lemon in a large saucepan. Add water to fill the pan two-thirds full. Bring to a boil over high heat. Add the shrimp, and cook for 2-3 minutes or until shrimp have turned pink and are no longer translucent in the center. Drain and cool. Discard the bay leaves.

To make the herb-dill dressing: In a screw-top jar, mix the olive oil, red wine vinegar,water,basil,dill,garlic,mustard and onion. Shake well. Place the shrimp in a large bowl and add the dressing. Toss well, cover and refrigerate until well chilled. Serve the shrimp mixture on romaine leaves and surround with tomato wedges and mushrooms. Garnish with dill sprigs if using.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip cookies

1 box cake mix (I use spice and carrot)

15 oz can of pumpkin

1/2-1 cup of chocolate chips

Mix cake mix and pumpkin together. Stir in chips. drop by spoonfuls onto a greased cookie sheet. Bake in 350 oven for 10 minutes.

Chocolate Cappuccino Cookies

I made these last week to take camping. The get better after sitting in an air tight container for a day or two. The recipe is from the Taste of Home cookbook The Best of Country Cooking 2003

Chocolate Cappuccino Cookies

1 tablespoon instant coffee granules

1 tablespoon hot water

1 egg white

3/4 cup plus 1 tablespoon sugar, divided

1/4 cup canola oil

2 tablespoons corn syrup

2 teaspoons vanilla extract

1 1/4 cups flour

1/2 cup baking cocoa

1/4 teaspoon salt

In small bowl, dissolve coffee granules in hot water. In a mixing bowl, combine the egg white,3/4 cup sugar, oil, corn syrup,vanilla and coffee; beat until well blended. Combine the flour, cocoa and salt; gradually add to coffee mixture.

Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Flatten to 1/4 inch thickness with a glass dipped in the remaining sugar. Bake at 350 for 5-7 minutes or until center is set. Remove to wire racks to cool. Store in an air tight container. Yield: 3 1/2 dozen. (I got closer to 50 cookies)

The dough is sticky, it helps to dampen palms when rolling into the small balls.

Homemade Condensed Cream of Chicken Soup

From the Recipe Blog called Tammy's Recipes

Homemade Condensed Cream of Chicken Soup
Sun, 2006-08-20 16:03 by Tammy Tags:

* Chicken
* chicken broth
* make-ahead
* milk
* Miscellaneous
* Soups
* stove-top

Recipe Name:
Homemade Condensed Cream of Chicken Soup
Picture:
condensedchickensoupban.jpg
Description:

A flavorful condensed cream of chicken soup base recipe for use in dishes that call for canned creamed soups
Yield:

3 cups (about 2 cans)
Ingredients:

1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour
Instructions:

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
Additional Notes:

*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.

**Or, diced onions (boil with broth for a few minutes)

***Or, fresh minced garlic (boil with broth for a few minutes)
Preparation Time:

5 minutes
Cooking Time:

10-15 minutes
Tammy's Review:

I think this is an excellent substitution for the store-bought cans of condensed soups. It's so flavorful (even without MSG)! ;) I like to make this with leftover chicken broth (or even turkey broth!) and then freeze in 1 1/2 cup sized portions. Then, when I need a quick "can" of soup for a recipe, I just thaw some! I have made this in large batches (3-4 quarts at a time) and it saves even more time rather than having to make a small amount each time you need some. My rating: 10/10.

Molli's Mullberry Pie Recipe

mix 3 to 3 1/2 cups of mulberries with 1 1/2 cups sugar and 1/4 cup flour. place mixture in unbaked pie crust. dot the top of the mulberry mix with a total of 2 tbsp of butter. place top crust on the pie and cut slits in it. let the pie rise in the ... refrigerator for 30 mins. then bake at 400 degrees for 15mins. turn the heat down to 350 and continue to bake for 30mins. let the pie cool and your done! i left the little stems on them.

Homemade Cream of Mushroom Soup

Linking a friend's recipe from her blog. This is so easy and good!

http://www.gwens-nest.com/family-favorite-recipes/tag/cream%20of%20mushroom%20soup%20recipe

To use: melt 2 T butter in skillet. Add 1/4 cup flour;stir til pasty. Add 1 cup milk and 1 cube mushroom mix. Stir. Add to casseroles calling for canned crm of mushroom soup.

Coffee Concentrate

I found this on the Taste of Home web site Bulliten Board. Thought it sounded very interesting. I'll have to try it sometime.


Coffee Concentrate
Posted by cookygram
Source: Family Favorites Hawaiian Cookbook

7 – 8 cups COLD water
1 pound coffee, any grind
For filtering, you should have:
Large receptacle
Strainer
2-4 layers coffee paper filters (Mr. Coffee/basket-style
filters work best)*
Put coffee and water into stainless steel or glass bowl; cover and let sit at room temperature for at least 12 hours. Line a strainer with coffee filters. In batches, use a ladle to put grounds and water into the lined strainer, discarding grounds (and filter papers, if needed) in about 10 minutes and reline and refill. It will take about three fillings of the strainer before you are finished. You will end up with 28 – 32 ounces of concentrate. Pour concentrate into any capable 1-quart container with lid and store in refrigerator. To reconstitute, use 2 ounces (1/4 cup) of the concentrate (or the amount according to personal taste) per 8 ounces of boiling water. *If using cone coffee filters, keep them flat, and shape and overlap them to line the strainer, making sure to completely cover all the mesh.