Category: Recipes

Bacon potato salad

Bacon & Caramelized Onion Potato Salad
Everything is better with bacon, and this tasty dish is certainly no exception!

Prep Time: 15 min
Cook Time: 20 min
Total Time: 45 min
Serves: 8-10
Ingredients
• 2 Tbsp, olive oil
• 2 C. red onion, diced
• 1/4 C. brown sugar
• 6 potatoes, cubed
• 1/2 C. fresh chives, snipped (reserving 1 Tbsp. for garnish)
• 12 slices Nueske’s Smoked Bacon, diced and fried medium crisp (reserve 3 Tbsp. for garnish)
• Dressing:
• 1 C. mayonnaise
• 1 Tbsp. Dijon mustard
• Juice of 1 lemon
• 2 Tbsp. sour cream
Directions
Sauté onion in oil over medium low heat for about 5 minutes. Add brown sugar and continue to cook an additional 5 minutes. Meanwhile, boil potatoes until just tender, approximately 10 minutes. Drain and cool slightly.

Combine the onions, potatoes, chives, and all but 3 Tbsp. of the bacon. Whisk together the mayonnaise, mustard, lemon juice and sour cream. Pour mayonnaise mixture over potatoes. Toss together. Sprinkle with remaining fried bacon. Garnish with reserved chives.

Home made Tamales

Ingredients

Tamale Filling:
2 lbs pork loin
1 large onion halved
1 clove garlic
4 dried New Mexico or California chili pods
1 1/2 -teaspoon salt
1-teaspoon red pepper ( optional)
1 1/2 -teaspoon chicken bullion

Tamale Dough:
3 cups Masa harina (I use the one in the peach bag (MASECA for Tamales) as it is far superior)
1 ½ teaspoon baking powder
¾ teaspoon garlic salt with herbs
1 cup lard (do not substitute Crisco or oil)
1 8oz package dried corn husks

Step1.
Remove stems and seeds from chili pods using rubber gloves. In large dutch oven, place chili pods, cover with water, and simmer uncovered for 20 minutes. Remove from water and let cool. Place chili’s in blender and add 2 cups of the broth from the cooked chili pods. Blend until smooth then strain. Add salt and the optional red pepper and set aside.

Step 2.

In the dutch oven add pork, onion, garlic and bullion to the remaining chili pod broth. Add water to cover the meat, bring to a boil, reduce heat to a simmer and cook 3-4 hours until meat is tender.(I cook for 3-4 hours because meat shreds very easily this way)

Step 3. Place corn husks in large pan and simmer ½ hour then let soak until ready to use.

Step 4:
Shred meat and add 1/1/3 cup chili sauce. Add garlic salt to taste if you like.

Step 5:
In mixing bowl, beat lard and 2 Tablespoons of meat broth with an electric mixer until fluffy. Combine the MASECA flour, baking powder and garlic salt and stir into the lard mixture, adding more broth as necessary to form a spongy dough. (It should spread like peanut butter. (I mix until a teaspoon of the dough floats in a cup of cool water.) You will need to add more broth as you make the tamale’s as it will dry out.

Step 6.
Take corn husks from water. 6 inches across is just about the right size for the husks. Spread the dough in the bottom wide 2/3 of the husk leaving about 1 inch on either side. Fill the center of the dough with the meat sauce then gently roll one side of the husk towards the middle until the dough meets. Fold both edges to one side and fold up the remaining 1/3 of husk. You should not have to tie the tamales. I dab a bit of dough on the outside seam if I think it will come undone.

Step 7.
Stack upright (with the open end on top) in a tamale steamer or large pot. Lay the pot on it’s side for easier stacking.(I put a pizza pan with holes in it, upside down in the bottom of the pot). Cover and steam for 1 hour.

Step 8.
Cool and enjoy. You can mix the remaining chili sauce with sour cream to drizzle over top if desired.

Sloppy Joe Bread Rolls

Sloppy Joe Bread Rolls made of seasoned beef mixture and refrigerated biscuits are easy to make and ready in minutes. With soft, fluffy buns around a savory Sloppy Joe filling, they’re a tasty weeknight dinner or portable snack.

Sloppy Joe Bread Rolls made of seasoned beef mixture and refrigerated biscuits are easy to make and ready in minutes. With soft, fluffy buns around a savory Sloppy Joe filling, they’re a tasty weeknight dinner or portable snack.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 16 Servings

Ingredients

  • 1 tablespoon canola oil
  • 1/2 small onion, peeled and chopped
  • 1 clove garlic, peeled and minced
  • 1/2 pound ground beef
  • 1/2 cup button mushrooms, chopped
  • 1/2 cup tomato sauce
  • 1/4 cup ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • 1 tablespoon brown sugar
  • salt and pepper to taste
  • 2 tubes (16 ounces each) grand biscuits,
  • 2 tablespoons butter
  • Parmesan cheese
  • dried basil

Instructions

  • In a pan over medium heat, heat oil. Add onions and garlic and cook until softened. 
  • Add ground beef and cook, breaking into pieces, until lightly browned.
  • Add mushrooms and cook until tender.
  • Add tomato sauce, ketchup, Worcestershire sauce, and sugar. Season with salt and pepper to taste. 
  • Stir to combine and bring to a boil. Lower heat, cover and continue to cook until meat is cooked through and liquid is reduced to almost dry. 
  • Separate dough into individual biscuits and flatten into 4-inch circles.
  • Spoon about 1 1/2 to 2 tablespoons of beef mixture on center of each dough. Gather dough to cover and seal filling. Using palms of hands, shape into balls.
  • Arrange filled biscuits seam side down on a lightly greased baking sheet. Brush tops with melted butter and sprinkle with Parmesan cheese and dried basil.
  • Bake in a 370 F oven for about 10 to 15 minutes or until golden brown.

Aunt Annie’s Soft Pretzel Bites

The pretzels won’t look gorgeous as they come out of the boiling water, but don’t worry—they will brown and crisp up and be oh-so-gorgeous when they come out of the oven!

The pretzels won’t look gorgeous as they come out of the boiling water, but don’t worry—they will brown and crisp up and be oh-so-gorgeous when they come out of the oven!

Yields: 32

Prep Time: 0 hours 15 mins

Cook Time: 0 hours 25 mins

Total Time: 0 hours 40 mins

Ingredients

Cooking spray 1

(16.3-oz.) can refrigerated biscuit dough

4 c. water

1/4 c. baking soda

1 large egg, beaten

Coarse salt 2 tbsp.

butter 2 tbsp.

flour 1 c.

milk 2 c.

cheddar

Kosher salt 

Freshly ground black pepper

Pinch cayenne pepper

Directions

  1. Preheat oven to 425°. Line a large baking sheet with parchment paper and spray with cooking spray.
  2. Make the pretzels: Quarter each biscuit, then roll each piece into a ball. Using a knife, carve an X into each ball. In a medium saucepan, combine water and baking soda. Bring to boil then reduce to a simmer. Add balls and cook for 30 seconds. (The dough will float to top.) Remove with a slotted spoon and transfer to baking sheet, making sure the pretzels aren’t touching. (Don’t worry if the dough looks messy here! They’ll completely transform in the oven.) Brush beaten egg over each pretzel, then sprinkle with coarse salt. 
  3. Bake for 10 to 15 minutes or until golden brown. 
  4. Meanwhile, make cheese sauce: Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute. Stir in milk and bring to a simmer. When milk begins to thicken, stir in cheese, whisking constantly until sauce is smooth. Season to taste with salt, pepper, and cayenne. Serve with the pretzels.

Skillet potatoes and bacon

Skillet Potatoes and Bacon makes a simple yet spectacular addition to any dinner meal.

Skillet Potatoes and Bacon makes a simple yet spectacular addition to any dinner meal. With crisp edges, creamy centers, and loads of flavor, the everyone will be fighting over the last piece!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 Servings

Ingredients

  • 1 1/2 pounds baby Yukon gold potatoes, halved lengthwise
  • kosher salt
  • 6 slices bacon, chopped
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons green onions, chopped
  • freshly-ground pepper

Instructions

  • In a saucepan over medium heat, combine potatoes, about 1 teaspoon salt, and enough cold water to cover. Bring to a boil for about 3 to 5 minutes or just until potatoes start to soften but not completely cooked through. 
  • Drain potatoes and pat dry.
  • In a cast iron skillet over medium heat, add bacon. Cook, stirring occasionally until it renders fat and crisps. Remove bacon from pan and drain on paper towels.
  • Add potatoes to the pan with cut sides down. Cook, turning as needed for about 7 to 10 minutes or until nicely browned and tender. 
  • Add garlic, bacon, and salt and pepper to taste. Cook, stirring to combine, for about 1 to 2 minutes or until garlic lightly browns. 
  • Garnish with chopped green onions. Serve hot.

Ukrainian Paska

Ukrainian Easter bread or paska (which means Easter) is a slightly sweet egg bread that can be decorated with religious symbols.

Ukrainian Easter bread or paska (which means Easter) is a slightly sweet egg bread that can be decorated with religious symbols.

It’s taken to church on Easter morning in a special basket with other foods to be blessed.

Ingredients

  • 1For the Sponge
  • 1 cup milk
  • 1/3 cup all-purpose flour
  • 2 teaspoons sugar
  • 1/2 cup water (lukewarm)
  • 3 (1/4-ounce) packages active dry yeast
  • For the Dough
  • 10 large egg yolks (room-temperature)
  • 2 large eggs (room-temperature)
  • 1 teaspoon salt
  • 1 cup sugar
  • 8 ounces butter (melted)
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest (grated)
  • 6 cups all-purpose flour
  • Optional: 1 cup raisins (light or dark)
  • 1 large egg (room-temperature)
  • 2 tablespoons milk (or water, room-temperature)

Steps to Make It

Note: while there are multiple steps to this recipe, this Easter babka is broken down into workable categories to help you better plan for preparation and baking.

Make the Sponge

  1. Gather the ingredients.
  2. Scald the milk and cool it to 110 F.
  3. Place 1/3 cup flour in a medium bowl and pour the cooled scalded milk over, beating until smooth. Set aside.
  4. In a measuring cup or small bowl, dissolve 2 teaspoons sugar in lukewarm water and stir in the yeast.
  5. Transfer the yeast mixture to the milk-flour paste, mixing well.
  6. Cover with plastic wrap and let rise until light and bubbly.

Make the Dough

  1. Gather the ingredients.
  2. In a large bowl or stand mixer, beat the egg yolks, whole eggs, and salt.
  3. Add 1 cup sugar and continue beating until light.
  4. Beat in the butter, vanilla, and lemon zest.
  5. Add the sponge to this mixture and mix well.
  6. Add 6 cups flour and knead 7 minutes by machine or 10 minutes by hand.
  7. Knead in the optional raisins.
  8. Cover with greased plastic wrap and let rise until doubled.
  9. Punch down dough, knead a few times, and let it rise again.
  10. Grease 3 babka cylinders or food-grade coffee tins and fill each pan 1/3 full.
  11. Cover with greased plastic wrap and let rise until tripled.
  12. Brush tops with 1 large egg beaten with 2 tablespoons of milk or water.

Bake the Babkas

  1. Heat oven to 375 F.
  2. Bake babkas 10 minutes.
  3. Then lower temperature to 325 F and bake 30 minutes.
  4. Then lower temperature to 275 F and bake 15 to 20 minutes longer. Cover tops with aluminum foil, if they are browning too quickly.
  5. Remove from the oven and let stand in the pan for 10 minutes.
  6. Turn loaves out of the pan, running a knife around them, if necessary, and cool completely on a wire rack.
  7. If desired, the cooled loaves can be iced with a simple confectioners’ sugar glaze, letting it drip down the sides for a decorative effect.
  8. Serve and enjoy!

Sugar Glaze

Ingredients

  • 4 tablespoons butter 
  • 2 cups powdered sugar
  • 2 to 4 tablespoons milk (or hot water, for desired consistency)
  • 1 1/2 teaspoons vanilla extract

Steps to Make It

  1. Gather the ingredients.
  2. Melt the butter in a saucepan, or in a bowl or cup in the microwave.
  3. Sift 2 cups of powdered sugar into a medium-size bowl.
  4. Add the melted butter, 2 tablespoons of milk or hot water, and the vanilla to the powdered sugar. Stir to blend.
  5. Beat with an electric mixer until smooth and creamy, adding a little more milk or hot water if necessary.
  6. Drizzle the finished glaze over a cooled cake, quick bread, coffee cake, cupcakes, or other desserts.

At Easter one says “Khrystos Voskres” (“Christ is risen!”) and responds “Voistynu Voskres” (“He is truly risen”).

Crusty French Baguettes

The aroma of freshly-baked bread has more than just the power to make your mouth water. According to a new study, it can also make you a kinder person. With all of us cooped up self-quarantining bake up some of these loaves for a kinder home… after all, who can be angry when the house smells like a French bakery?

The aroma of freshly-baked bread has more than just the power to make your mouth water. According to a new study, it can also make you a kinder person. With all of us cooped up self-quarantining bake up some of these loaves for a kinder home… after all, who can be angry when the house smells like a French bakery?

INGREDIENTS

2 cups of bread flour (regular flour will work too)
1 cup fine corn meal
1 teaspoon salt
½ a package of yeast (1 package will work for about 5 cups of flour)
2-3 tbsp of olive oil and about a cup of warm bleach free water ,give or take,

METHOD

Mix all this together well till is actually cleaning the bowl, dough shouldn’t be too sticky form into a ball, and knead for about 2-3 minutes.

oil bowl and cover with a humid towel and let rest for about 2 hours in a warm area till double

After it has double do not knead again just shape into a ball or loafs

Brush with olive oil and sprinkle a little coarse salt on top

Let rest for about 30-40 minutes and baked in a very hot oven or your BBQ for about 20 minutes.

If you have a food processor/stand mixer then just add everything to the bowl a little water first then the oil then the water till starts to clean the bowl and then just let it knead for a few seconds.

Artisan bread requires no kneading, just mixed everything and let it rest till double

Dumped the dough into a mold or well oil cast iron Dutch oven with a piece of foil/parchment paper on the bottom

Let rest like before and baked in a very hot oven.

Also unglazed quarry tiles or oven tiles will give you a beautiful crusty loaf once they get hot enough just like the old wood ovens, a charcoal BBQ works great for this.

PS.the internal temperature of the bread should be about 180* when fully baked. And the house should smell like Heaven.

Some words to the wise

Imagine breakfast without toast, a grilled cheese sandwich without the bread or a burger without the bun, even simple soups taste better with a slice of bread or dinner roll.

Some of us were lucky enough to be taught “old-time” skills from parents and grand parents who lived through the Depression. “Use it up, wear it out, make it over or do without” was their mantra and it served them, (and us), well.

I believe that our society has lost its’ way.

We have become dependent upon handouts from the government; junk food full of chemicals and “entertainment” that should make decent folks want to vomit.

It wasn’t always this way. Not too long ago, our grandparents and their fore-bearers knew how to grow things; how to make things; how to preserve the harvest. They knew how to not only survive, but to thrive, through good times and lean times.

There was a time when all folks knew these skills and tricks, but over the past 70 years or so, many skills and much of the knowledge that was commonplace became rare and in some cases was lost.

This next series of posts will be an attempt to provide a resource where those who are interested in becoming more self-reliant and self-sufficient can find some answers, (and, perhaps, share some of their own knowledge).

The next few days will be devoted to feeding your family.

WELCOME TO GRANDPAS’ OLD-TIME RECIPES.

Some of them come from my parents and grandparents; some from friends and family and some from some of my favorite chefs and restaurants.

I have tested all of them and they are delicious!

BASIC WHITE BREAD


If you can’t bake bread you will not survive! You can’t stock-up on bread because it is perishable, so you must bake it yourself. For a well balanced self-sufficient meal plan you must bake it every week.

Imagine breakfast without toast, a grilled cheese sandwich without the bread or a burger without the bun, even simple soups taste better with a slice of bread or dinner roll.

(Total time 3 hours)   Makes one loaf

INGREDIENTS
3 cups All-Purpose Flour, (grind you own from wheat berries or use a good quality like King Arthur)
1/4 cup Sugar
1/3 cup Oil (or Melted Crisco Shortening)
1 tsp Salt
1 cup 110-120 degree water
1 pkg (1 tsp) “Active Dry Yeast” or “Rapid Rise Yeast”

Proofing, (blooming), the Yeast:
For guaranteed rising results when using “Active Dry Yeast” or “Rapid Rise Dry Yeast”
I proof the yeast in warmed water 100-110 degrees checked with a thermometer and combine the sugar and yeast into a small bowl or measuring cup and stir until dissolved, let froth for about 5-10 minutes.

Combining:
In another bowl combine and whisk together all the dry ingredients.
Then add the bloomed yeast, oil and blend for 2-5 minutes with a stiff handle rubber spatula. Now just blend the ingredients into a ball but do not knead. Should take 1-2 minutes.

1st Rise:
Now remove from the bowl and knead aggressively for 1-2 minutes. Place the dough back into the bowl. (This can be as long as overnight)

2nd Rise:
Punch the dough down, knead for 1-2 minutes and then shape to fit in a greased bread baking pan. Let it rise again in the pan, in a warm place, until about double is size, about 60 minutes.

Bake:
Now after the dough has risen the second time put it in the oven, middle rack and bakes at 325 degrees F for 45-55 minutes or until golden brown.

Cool for 30 minutes and enjoy.

Tips:
• Oven temperature is critical for success. Use an oven thermometer on the shelf you’re baking on for accurate temperature.
• To prevent the bread sides and bottom from burning or becoming overdone place a pizza stone on the shelf you’re baking on (to deflect the heat rising from below) then place the bread pan on the pizza stone.
• Avoid dead bread: The yeast must be kept warm through out the preparation to give the results you want.

Most cases of bread rising failure goes right back to the time you add your ingredients. The flour, sugar and oil must be warm also (room temp) If these items are stored in a refrigerator or a cold pantry they will draw the heat out of the yeast and water. The result is stalled yeast and little on no rising will occur = Dead Bread. The ideal temperature for letting bread dough rise is 80 degrees f. This holds true for all yeast recipes.

Black Beans & Rice


Ingredients

  • 1 cup uncooked white rice
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, chopped
  • 1/2 green bell pepper, thinly sliced
  • 1/2 red bell pepper, thinly sliced (for added flavor you can substitute roasted red bell peppers or some chopped pimentos)
  • 3 cloves minced garlic
  • 2 16-ounce cans of black beans, rinsed and drained
  • 2 tablespoons white vinegar
  • A few dashes of Tabasco or 1/4 teaspoon cayenne powder
  • 1 teaspoon dried oregano OR 1 heaping tablespoon chopped fresh oregano
  • Salt and pepper to taste
  • Optional Lime wedges and cilantro for garnish

Method

1 Cook the rice: Cook rice according to package instructions. White rice usually takes 15 minutes to cook once the water is simmering, and 10 minutes to sit.

2 Sauté onions, bell peppers, garlic: Heat oil in a large skillet on medium high. Sauté onions and bell peppers for 3-4 minutes, until just beginning to soften, then add garlic and sauté a minute more.

3 Add beans, vinegar, Tabasco, then simmer: Add the black beans, vinegar and Tabasco or cayenne. Bring vinegar to a simmer, reduce heat, cover and simmer for 5 minutes.

4 Stir in rice and oregano. Add salt and pepper to taste.

Mixing some chopped up canned green olives, the ones with pimentos in them, for giving an additional boost to basic black beans and rice makes for an interesting addition.

This is a great side dish with grilled chicken.



Basil Pesto & Roasted Corn Relish


Ingredients

3 ears of corn, (or two cans)
1 cup fresh basil leaves, packed, (or the equivalent, dried)
1/2 cup grated parmesan cheese
1/2 cup walnuts
2 cloves garlic
1/4 tsp salt and pepper each
3 Tbsp olive oil divided
(you can substitute a jar of pesto for the previous 6 ingredients)
2 cups cooked white rice

Method
Preheat your oven to 400 degrees F. Trim the husks on the ears of corn and place directly on the oven rack. Roast for 30 minutes. Cool and then remove from the cob. (If using canned corn, sautee’ until browned a bit).
Meanwhile, make the pesto. Combine the basil, parmesan, walnuts, garlic, salt, pepper, and 2 Tbsp olive oil in a food processor.
Heat a large skillet over medium heat. Add 1 Tbsp olive oil. Add the corn, rice and pesto. Stir to combine.