My Wonderful World

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

Saturday, March 24, 2012

Oatmeal Pie

Old Fashioned never goes out of style


I haven't made this pie in years simply because I forgot about it.  My Grandmother Lola had it scratched out on a book marker I found many years ago.  She was the Queen of Piemakers!  Lola knew how to make the best pie crusts..but most likely I will have to blame her success on the lard she used.  When you live on a farm, you use everything at hand.   This pie is what Grandma made when she couldn't afford pecans...since it is reminiscent of a pecan pie. 

Cooling...but not quick enough!

  I flip my cooling racks over.  The rack legs make a very
convenient handles for placing and removing from a hot oven.  

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Oatmeal Pie


3 large eggs
2/3 cup sugar
2/3 cup corn syrup; dark
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup butter; melted
2/3 cup rolled oats
1  pie shell, 9 unbaked

Preheat oven to 350F.

Combine first six ingredients. Fold in oats and pour into shell. Bake for 50 minutes.

Notes:  ©WHStoneman/LolaStoneman

Yield: 6 servings

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

Bon Appétit and Enjoy 
YOUR Wonderful World!

Wednesday, March 21, 2012

Teriyaki Salmon

It's the same old thing....what's for supper.    Sometimes, I run out of ideas.   Then I remembered Salmon Filets were on sale and I just had to buy them.   
Digging in my old book of favorites, I remember my Teriyaki Salmon recipe that a friend gave me.   Jen, a college friend, gave me this years ago and I just made some alterations from the basic recipe.     
The salmon filet was cooked as the recipe...but I blanched asparagus and topped the filet with cucumber and a splash of poppy seed dressing.    Egg halves just looked right for this dish.   

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Teriyaki Salmon

Blog Recipe, Fish, Oriental, Seafood

      ----TERIYAKI SAUCE----
1 1/2 tablespoon ginger, minced
5  Tien Tsin peppers
2 lg garlic cloves; minced
3 tablespoon brown sugar
3 tablespoon vinegar
2 tablespoon dry sherry
1/3 cup soy sauce
2  salmon steaks
2  carrots, cut in match stick
1 medium onion, sliced thin
1 md celery rib; fine diagonal slice
5 md mushrooms; sliced
1 tablespoon oil
3  scallions; fine diagonal slice

Bring sauce ingredients to a simmer in a small pan to dissolve sugar. Cool to room  temperature.

Place salmon steaks, single layer, in a 9" square pan. Cover with Teriyaki sauce and marinate for 15 minutes.

Blanch carrots,onions and celery  in boiling water for 1 to 2 minutes.  DO NOT over cook.   Refresh in a bowl of ice water and drain.

Preheat cast iron skillet over high heat with oil until hot but not smoking. Add salmon to skillet and reduce heat to medium and cook 2 1/2 minutes on each side, turning once until well browned. Transfer to warmed platter.

Add vegetables to skillet and cook one minute. Add remaining teriyaki sauce and bring to a boil, stirring for 1 minutes until thickened. Spoon vegetables and sauce over salmon and garnish with thin sliced  scallions.

Notes:  ©WHStoneman

Yield: 2 servings

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

Tonight's Wine Selection will be a Pink Sparkling Moscato.. of my new summer favorites!

Bon Appétit and Enjoy 
YOUR Wonderful World!

Monday, March 12, 2012

Oven Fried Goodness

Looking through the pantry, I found a 'not so fresh bag' of corn chips.  Time to get something quick on the table for supper.  


I had about two cups of Frito corn chips which I added to the food processor.  To that, I added about a 1/4 cup of cornstarch, 1 teaspoon salt, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 ts cayenne pepper and a good sprinkle of garlic powder.  Blend until a fine grind and all seasonings are combined.

Preheat oven to 375F.  Dip chicken tenders (or any chicken) in  seasoning mix.  Coat well and add to a parchment lined baking sheet.    Drizzle oil over tenders and roast for 30 minutes or  until golden brown.  

Add roasted tenders over bed of lettuce, onion and your special choices of salad fixings.  Top with shredded cheese of your choice.  Top your special salad creation with a dressing made with combined salsa and sour cream to taste.    

Bon Appétit and Enjoy 
YOUR Wonderful World!

Sunday, March 4, 2012

Anything Better than Chuck Roast?

I am not sure what happened to the beef industry over the past six months, but a nice marbled Chuck Roast was out of my price range.  Well, maybe not entirely, but I refused to pay $6.99 for a roast.  My usual budget was about ten dollars for a nice size, but when it started heading for eighteen dollars for the same thing, I just had to draw the line.  

Thursday was a treat to find a nice Angus roast at a reasonable price.  One of my favorite comfort foods has to be the Classic Pot Roast.    Here is my little variation, dressed up.   Root vegetables of your choice can be added during the last hour of braising. 

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Charles Roast

Comfort Food, Crockpot, Meats

3 lb chuck roast
3 tablespoon olive oil
1 pkg Lipton onion soup mix
2 tablespoon garlic, minced
1 can beer
1  salt and pepper to taste
1 lg onion   (**see note); quarter inch slice

Preheat oven to 325F.     

Heat olive oil in a Lodge Cast Iron Dutch Oven.  Add Chuck Roast and brown on both sides.   Remove from pan. 

Continue heating dutch oven;  add Lipton Onion Soup mix, garlic and saute for a few minutes. Remember, the heat is on high and you must keep close watch. Add beer and continue heating until foaming subsides.  Return roast to dutch oven and cover with lid. 

Roast beef for 2 1/2 to 3 hours.

Variations: During last hour of roasting, add potatoes, celery, and carrots. Root vegetables are particularly good cooked this way. Roast until done. Also, you could add large mushrooms.

Crockpot Version:   I do not brown beef, add to crockpot and keep covered on high for six hours.  Add vegetables during last hour.

**I use sliced onion for my "rack" to place roast on.  This allows liquids to circulate under roast...then cook and collapse during cooking.

Notes:  ©W. H. Stoneman

Yield: 4 servings

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

This Week's Vegetable Medley

Ready for Carving
Time to enjoy...with a little Flower Pot Bread

Bon Appétit and Enjoy 
YOUR Wonderful World!
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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