My Wonderful World

W e l c o m e... And Enjoy!

Monday, May 30, 2011

Memorial Day 2011

Many Thanks to 
All United States of America Troops that have protected and made our Nation safe for all!!

We enjoyed our Memorial 2011 cookout on Sunday.   The usual things...Steaks on the grill, Sweet Tater fries, Colé Slaw and the Betty Crocker Lemon Bars from years back.  Oh...and the deviled eggs...with a nice twist from Mad Hungry!    I really loved the flavor of adding butter to the mashed egg....never would have thought of it...but it made them so smooth, creamy and the filling actually "set up" a little after refrigeration.  

Wonderful Eggs with a sprinkle of Smoked Hungarian Paprika and Tarragon 
Freshly chopped slaw with a mayo dressing

And shouldn't forget the Lemon Bars!

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Lemon Bars


1 cup flour
1/2 cup butter
1/4 cup powdered sugar
2  eggs
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoon lemon juice

Preheat oven to 350F.  Mix thoroughly flour, butter and powdered sugar.  Press in ungreased 8x8x2 pan building up a 1/2 inch edge. Bake for 20 minutes.

Beat remaining ingredients about 3 minutes or until light and fluffy. Pour over hot crust and continue baking for 25 minutes longer or just until no imprint remains when touched lightly in center.  Cool and cut into squares. Dust with Powdered Sugar, if desired.

Notes:  ©Betty Crocker

Yield: 16 bars

** Exported from Now You're Cooking! v5.88 **

Bon Appétit
Enjoy YOUR Wonderful World!

Sunday, May 29, 2011

Savory Swiss Steak

Howdy…here it is the Opening Weekend of the Summer of 2011!   I just love this time of year and looking forward to our return visit to Gulfport/St. Pete in July.  

As the summer season kicks off, I though that I would be grilling something.   Actually, we have had a wonderful early spring and we already have been enjoying the outdoor grill.  I did a “supper poll” and was surprised to hear that everyone wanted Swiss Steak and Mashed Potatoes.   I had the best mashed potatoes this week at a wonderful restaurant here in Knoxville.  The Orangery on Kingston Pike is a must visit restaurant if you are in town. 

On to the supper offering…Swiss Steak, Mashed Potatoes and a Mesculin Salad from the garden. 

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Savory Swiss Steak

Crockpot, Main Dish

1 1/2 pound round steak
1/4 c flour
2 ts dry mustard
1 ts salt
1/4 ts pepper
2 tb butter
2 tb oil
1  onion, finely chopped
2  carrots, peeled and grated
2  stalks celery, finely chopped
16 oz tomatoes
2 tb Worcestershire sauce
1 tb brown sugar

Cut steak into 6 serving-size portions. Coat with a mixture of flour, mustard, salt and pepper. Using a large frying pan, brown meat in half the butter and oil. Transfer to crockpot. Heat remaining butter and oil in frying pan. Sauté onions, carrots and celery until glazed. Add tomatoes, Worcestershire and brown sugar. Heat, scraping up drippings. Pour over meat. Cover. Cook on low, 6 to 8 hours, or until tender. 

Serve meat with sauce spooned over. Sprinkle with parsley.

I have also made this in the oven at 350F for two to three hours. 

Notes:  ©WHStoneman

Yield: 6 servings

** Exported from Now You're Cooking! v5.88 **

Mesculin Salad with Bleu Cheese and Toasted Sunflower Seeds

Swiss Steak with Mashed Yukon and Chives

Bon Appétit
Enjoy YOUR Wonderful World!

Sunday, May 22, 2011

Hot Summer Day in East Tennessee

After one load of house guests are back on the road to Michigan...the next group will be arriving from St. Pete on their way to Holland, MI for the summer.   I am half way between Michigan and Florida so I-75 gets a workout this time of year!  

OK...need something for dessert tonight.  Going to get the grill cranked up for burgers. A big garden salad and sweet potato fries are so easy in the oven.    It will be a fun day. 

On to the dessert....Espresso Ice Cream!

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Espresso Ice Cream

Ice Cream

1/2 c espresso; freshly brewed and cooled
2 1/2 c half and half
1/2 c sugar; or Splenda
1 ts vanilla
 pinch salt
1/4 c dark chocolate mini bits
  Kahlúa; as desired

Brew espresso and cool to room temperature.

Mix espresso, half and half, sugar, vanilla and salt together.  Stir to dissolve sugar.

Freeze per ice cream maker directions.   I use a Cuisinart Ice Cream maker and the time should be about 20 minutes.

Just about the time the ice cream is finished, I add the mini chocolate bits.   Do not use regular size chocolate chips, just the mini size.   I prefer Hersey Special Dark Chocolate Bits found in the baking section.

Also, if desired, a couple of "shots" of Kahlúa add a nice flavor.  I add at the end of the freeze cycle.

Notes:  ©WHStoneman

Yield: 4 servings

** Exported from Now You're Cooking! v5.88 **

Bon Appétit
Enjoy YOUR Wonderful World!

Saturday, May 21, 2011

A Banana Classic

Light and Wonderful.
 I love this version of the old classic 'Nilla Pudding.  The addition of the whipped cream just elevates this recipe to a new and decadent level.    My grandmothers made this dessert but every time the bananas darkened and spoiled the appearance.    I found that slicing my bananas and then soaking in a little orange juice will prevent this from happening.   

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Banana Pudding


14 ounce Eagle Brand condensed milk
1 1/2 cups cold water
3 1/2 ounces instant banana pudding mix
1 pint heavy whipping cream
3  bananas; sliced, peeled
  vanilla wafers; as needed

Combine the condensed milk, water and pudding mix in a bowl. Mix thoroughly and chill in the refrigerator.

Pour heavy whipping cream in a bowl and beat until stiff. Combine your whipping cream and the pudding mixture together.

Place a layer of Nilla Wafers on the bottom of your dish and then layer your bananas on top of the wafers and then spoon your creamy pudding mixture on top and continue this process until all of your ingredients are gone.

Refrigerate until ready to serve.

Notes:  ©WHStoneman

Yield: 6-8 servings

** Exported from Now You're Cooking! v5.88 **

The Better Breakfast for House Guests!

House Guests in the for weekend. My college friend, Pat and her friend Lou, from Lansing MI visited East Tennessee, Gatlinburg and beyond.  We have kept in touch over the years but this was the first face to face in 43 years!  My, how time evaporates.  

I love favorite meal.    Preparing for number of people can be a chore, but this creation works so well for four or forty.    The bonus is you can prepare the night before and it will be oven ready in the morning.   Fresh coffee and a nice fruit bowl will be so nice.  

Ready for Serving a Hungry Crowd

I must add, my new Lodge Enameled braiser with lid is my NEW "go to" oven pan.  The enamel interior just wipes easy!  The heavy cast iron keeps everything warm for 30 minutes  or more.    

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Breakfast Sausage Casserole
Breakfast, Casserole

2 pounds bulk sausage
12  bread slices
  butter; as needed
2 c cheddar cheese; grated
  herbs; of your choice
8  eggs
4 c half and half
2 ts French's Mustard; or Dijon, if preferred
2 ts salt; mixed with mustard

Brown sausage thoroughly and drain.  Set aside to cool.

Butter a 9 x 13 flat pan. Butter 6 slices of bread and place in pan buttered side down. Sprinkle with sausage, then cheese.

Butter 6 more slices of bread and place buttered side up over the sausage and cheese mixture. Mix together eggs, herbs, of your choice, half and half, salt and mustard.

Pour over bread, sausage, cheese and let set in the refrigerator overnight.   Bake at 350° for an hour, Let set 20 to 30 minutes after you take it out of the oven so the egg mixture will set.

Your choice of herbs could include fresh tarragon, chervil, parsley, oregano.   I personal favorite is fresh sage leaves.

Notes:  ©WHStoneman

Yield: 8 servings

** Exported from Now You're Cooking! v5.88 **


Bon Appétit 
and Have a GREAT Day  

Sunday, May 15, 2011

Something that works for me!!

Sunday morning ritual, Biscuits and Gravy.  I enjoy making biscuits....something to savor, devour and enjoy.  

Over the years, I have been able to improve my quality from "those little hockey pucks" light and fluffy biscuits, all thanks to While Lily flour.  I do believe that is the secret to great biscuits, soft winter wheat that White Lily uses in their flours.   White Lily used to be a Knoxville tradition for a century or more..but have since left this area and now are located in West Tennessee. The J.M. Smucker Company now run all the operations.  

As with any pastry or biscuit recipe, the key is to distribute the butter throughout the flour the size of a "pea" as they say.   I have used a hand pastry blender, two knives, big food processor, little food processor.  They all work but today while emptying the dishwasher, picked up my grater....looked at it and decided to try something a little different.    Butter from the refrigerator to the freezer for 20 minutes.   Also, I put my grater in the freezer to get it cold.   I do keep my White Lily SR flour in the freezer also.  Everything needs to be very cold.  

Ice Cold Butter shavings 
After adding the flour, everything came together and the effort was minimal!  That technique is something I will do every time, including my next pastry for pies!

Here is my biscuit recipe from many years ago...still use this very recipe today!

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Myrtlewood Classic Biscuits


2 cup White Lily SR flour
1/2 teaspoon baking powder
1/4 teaspoon soda
1 1/2 teaspoon sugar
4 ounce shortening; I prefer butter
3/4 cup buttermilk
1/4 cup butter; melted

Preheat oven to 450F.

Cut shortening into dry mixture with a blender.  Add buttermilk and stir until combined.

Knead 15 times on floured board.  Add more flour if too damp.  Roll out and cut biscuits.  Bake for 10 minutes or until golden brown. Brush tops with melted butter after removal from oven.

For a dessert biscuit, add 1/4 cup additional sugar and 1/4 cup dark cocoa powder. 

Notes:  ©WHStoneman

Yield: 8 servings

** Exported from Now You're Cooking! v5.88 **

Bon Appétit and Enjoy 
YOUR Wonderful World!

Sunday, May 8, 2011

Lemon Delicious Pie

This has to be one of my favorite pies...light and delicious.  I found this recipe in my Grandmother's Bible of all places scribbled out on a "scrap" of paper.   And it was a scrap since she saved everything.   Funny how our generation throws out everything and her 1920's generation saved everything.  

I have made a few alterations but still have kept the integrity of the original recipe.  Rose Levy Beranbaum's "THE PIE AND PASTRY BIBLE" is my personal choice for pastry and yes, I do...USE LARD for the best pie crusts. 

Ready for Blind Baking

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Lemon Delicious Pie

1 cup sugar
3 tablespoon cornstarch
2 ounce butter
1/4 cup lemon juice
3  egg yolks, unbeaten
1 cup milk
1 cup sour cream
1  9" pie shell, baked
   whipped cream or
   whipped meringue from 3 egg whites

Mix sugar and cornstarch.  Combine with butter, lemon juice, egg yolks and milk.  Cook in top of a double boiler until thick and cooked.  Remove from heat and let cool.

When cool, stir in sour cream.  Pour into baked pie shell.

Serve with whipped  cream or make meringue with 3 egg whites.

Meringue:   3  egg whites   1/4 teaspoon cream tartar   6 tablespoons sugar

Preheat oven to 425F. 

In Mixing bowl, beat egg whites until frothy.  Add cream of tartar and beat until stiff peaks form.  Gradually beat in sugar and continue beating until stiff and glossy.  Pile meringue lightly on cooled pie making sure it touches edge of pastry to prevent it from shrinking.  Bake five to six minutes.

Notes:  W. H. Stoneman & Grace Harlow Sooy

Yield: 8 servings

** Exported from Now You're Cooking! v5.86 **

Filling Finished Cooking in Double Boiler (about 20 minutes of continuous stirring)

And the Finished Dessert for Enjoyment!


Luscious...with Fresh Summer Strawberries

Saturday, May 7, 2011

Green Chile And Tomatillo Pork Stew


When I first encountered this recipe, I knew that it was going to be something 
wonderful...flavorful and everyone would enjoy.  I adapted this from
Lucinda Scala Quinn's MAD HUNGRY television show 
on the MSO network.  

I did up the anté with the addition of 
my favorite, Tequila.  Just a quarter cup
added at the end of the roasting time really 
added so much to the "Mexican" flavor palette.  

Tomatillos and Jalapénos ready to simmer

Twenty Minutes on low heat to soften

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Green Chile And Tomatillo Pork Stew

Mexican, Pork

6  tomatillos; husked and quartered
3  jalapeños; split
2 c chicken stock; plus more if needed
3 tb grape seed oil
3 - 5 lb pork shoulder
3 md white onions; peeled and quartered
4  garlic cloves; peeled
3 tb cumin
1 tb salt
  freshly ground black pepper
1 bunch fresh cilantro, divided into small; sprigs
1 c toasted and salted pepitas
  queso fresco, crumbled
  hot sauce; for serving
  corn tortillas; warmed

Preheat oven to 325F.

Combine tomatillos, jalapeños, and 1/4 cup of chicken stock in a saucepan.  Bring to a simmer over medium heat and cook until the tomatillo begins to  break down and get soft. Remove from heat.

Heat a large, oven-safe Dutch oven over medium-high heat and add grape seed oil. Add pork to hot pan and brown well on all sides. Remove pork from pan and pour off most of the oil and fat. Reserve some fat in pan.

Add tomatillo, jalapeno, onion, and garlic to food processor and puree until smooth. Return pork pan to medium heat and add puree to the reserved fat in pan. Add cumin and salt, and heat through.  Add the rest of chicken stock into pot with puree and stir to combine. 

Nestle pork back into the pot of puree and stock. The pork should be  covered about 3/4 of the way. Add more stock if needed. Cover and put in preheated oven for about 3-4 hours, until pork is tender and falling apart. 
Turn the pork at least once halfway through the cook time. Using two forks, shred the pork a bit and mix it through the sauce to get the flavor incorporated into all the pork. Taste and add salt and pepper if needed.

Serve pork stew right out of the pot and top with garnishes (cilantro, queso fresco, pepitas, and hot sauce). 

Serve  heated corn tortillas on the side for dipping and scooping.

Notes:  © 2011 Martha Stewart Living

Yield: 6 servings

** Exported from Now You're Cooking! v5.88 **

Tomatillo/Jalapéno Puree

Ready for Four hours....low and slow--325F!!

Bon Appétit

The Beautiful Peonies 2011

The Peonies are just 
beautiful this year!

A Farmhouse Supper

I was born and raised on a Central Michigan farm...and we had to work!   One of my favorite farm suppers was a dish named Husband's Delight.   I don't know where this name came from but the casserole is so good.   I am sure you have had a version of this at a family reunion or church supper.  Enjoy.   

Egg Noodles ready for the Grated Cheese

Ready for the oven!

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Husband's Delight

Beef, Casserole, Pasta

1 1/2 pound ground beef
2 ts salt and pepper; to taste
1 tablespoon sugar
24 ounce tomato sauce; with onions
4 ounce cream cheese
1 c sour cream
1/2 c Parmesan cheese; grated
8 oz thin egg noodles; cooked, drained
1 c sharp cheese; grated

Preheat oven to 350F.

Brown meat; add salt, pepper and sugar. Add tomato sauce and heat to a simmer.

Mix cream cheese and Parmesan cheese with sour cream; set aside.

Spray 2 quart baking dish with Pam.   Put half of the cooked noodles in bottom. Top with meat and tomato sauce.  Spread with sour cream mixture.  Top with other half of noodles (some noodles will be left over, too many noodles make the dish too dry).

Sprinkle with sharp cheese and bake for 30 minutes, or until bubbly.

Notes:  ©WHStoneman

Yield: 4 servings

** Exported from Now You're Cooking! v5.88 **

And what better dessert than Strawberry good this time of year.  

Bon Appétit!

Monday, May 2, 2011

Something Quick....and Easy!

Pepperidge Farms Puff Pastry Sheets are one item no kitchen freezer should be without!   It is an absolute essential for me. Great for making cheese straws for cocktail hour, nice for a chicken pot pie top or perfect for making a dessert including Napoleons.     

Thaw a sheet for thirty minutes then proceed for a quick Stromboli supper.   Looking for a filling, I find some left over BBQ chicken and ham.   Top with a cheese of your choice...I love Colby cheese with the chicken.  

Roll out sheet, place ingredients in the center, fold over and egg wash seal.  I use a kitchen fork to bond the edges.  

BBQ Chicken Filling

Seal edges to prevent "leaking"

Preheat oven to 450F.   Bake for twenty minutes or until golden brown.   Enjoy!


                                     Bon Appétit!!

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017