Sunday, November 27, 2005

Porcupine Meatballs

I've been bugging my mom for this recipe for a while now. Last week she came to stay for the winter. And her little dog too. She asked if I needed her to bring anything. I said; grandma's recipes and the recipe for porcupine meatballs.

Well as I was going through my grandma's recipe book I found another completely different recipe for porcupine meatballs that sounds real good too. So I'm putting them both down. My mother's came from The Betty Crocker Recipe Card Library. And grandma's came from a newspaper clipping she has glued to a page in her personal cookbook. Which is best? You be the judge.

Mom's Oven Porcupines

1 pound ground beef
1/2 cup uncooked regular rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1 can (15 ounces) tomato sauce
1 cup water
2 teaspoons Worcestershire sauce

Heat oven to 350 degrees. Mix meat, rice, 1/2 cup water, the onion, salts, garlic powder and pepper. Shape mixture by rounded tablespoons into balls. Place meatballs in ungreased baking dish,8x8x2 inches. Stir together remaining ingredients: pour over meatballs. Cover with aluminum foil; bake 45 minutes. Uncover; bake 15 minutes longer. 4-6 servings.

Skillet Porcupines: pour 2 tablespoons oil in large skillet; brown meatballs. Drain off fat. Stir together remaining ingredients; pour over meatballs. Reduce heat; cover and simmer 45 minutes. If necessary, add small amount of water during cooking.

Grandma's Porcupine Meatballs

1 can mushroom soup
1 pound ground beef
1 cup quick-cook rice,uncooked
1 egg
1/4 cup chopped onion
1/2 teaspoon salt
Pepper
2 tablespoons shortening
1/2 cup sour cream
1/4 cup water
1 teaspoon paprika

Combine half the soup with the meat,rice,egg,onion,salt and pepper. Form into balls and brown in shortening. Pour off fat.

Blend remaining soup with sour cream,water, and paprika and drizzle over meatballs. Cover and simmer over low heat for 20 minutes, stirring now and then. Makes about 15 meatballs.

Tuesday, November 15, 2005

Pumpkin Pie

One year a long time ago when my youngest was still a baby, I moved to Las Vegas with the boys and their dad. We got there Nov 1 and lived that month in a trailer with his mother and family.

I did not adapt very well to living away from my family. I called my grandma every day. I felt very isolated and lonely. And my kids were not allowed to play because it made too much noise. The funny part about that was Ellis Air Force Base was 2 doors down. Talk about some noise.

Thanksgiving dinner was different. No turkey, no ham, no stuffing, no mashed potatoes and gravy, and no pumpkin pie. Just a nice roast and some vegetables. After dinner I couldn't stand it a minute longer. I called my dad and I begged him to get me back home. That night we were on an airplane on our way home.

The next morning my grandma had some turkey, stuffing and pumpkin pie waiting just for me. I learned a lot that month away from home. There is no place like home, Grandma's are the greatest, and my dad is my hero.

This time I have 2 recipes the first one is the pie I came home to. It was in my grandma's treasured recipe book. The second one sounds real good. The handwriting looks familiar so it must be from a family member.

Grandma's Pumpkin Pie

1 16 ounce can pumpkin filling
2 eggs, slightly beaten
3/4 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 12 ounce can carnation evaporated milk
1 9-inch pie crust

Mix ingredients in order given. Pour into pie shell. Bake 15 minutes at 425 degrees; reduce temp to 350 degrees and continue baking for 45 minutes or until knife inserted in the middle comes out clean. Top with whipped topping.


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Old-Fashioned Brandied Pumpkin Pie

1 pie crust (9 or 10 inch)
1 cup canned pumpkin
1 cup heavy cream
3 large eggs
1 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 cup brandy
whipped cream to garnish

Preheat oven to 400 degrees. Line pie pan with pastry crust and cover with foil. Bake crust on bottom rack of oven about7-10 minutes. Remove foil and set crust aside to cool.

Combine pumpkin,cream and eggs in large bowl and beat thoroughly with whisk. Combine sugar and spices. Beat them into the pumpkin mixture. Add brandy and mix thoroughly.

Pour into partially baked crust. Place on lower shelf of oven and bake 8 minutes. Reduce heat to 350 degrees and continue baking until knife inserted in the middle comes out clean, about 40-45 minutes. Top with whipped cream.

Sunday, November 13, 2005

Classic Baked Corn Pudding

I found this recipe in a Betty Crocker recipe book called Thanksgiving. I've been looking for this recipe for a few years. If I don't quit looking at recipes I'm not going to have enough room in my oven. We bought our turkey today. We had a choice of too small or too big. Of course we got the 25 pound turkey. We are hoping for leftovers:)

1/2 cup butter or margarine
1 small onion, chopped (1/4 cup)
1/2 cup Gold Medal all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups milk
6 eggs, slightly beaten
2 cups shredded cheddar cheese
2 bags (1 lb each)Green Giant Niblets frozen whole kernel corn,thawed
1/2 cup chopped fresh parsley or 2 tablespoons parsley flakes
3/4 cup plain dry bread crumbs
3 tablespoons butter or margarine, melted

Heat oven to 350 degrees. Spray 13x9 inch glass baking dish or 3-quart casserole with cooking spray. In a 4 quart Dutch oven, melt 1/2 cup butter over medium heat. Cook onion in butter 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.

In a small bowl, mix bread crumbs and 3 tablespoons of melted butter; sprinkle over corn mixture. Bake uncovered 55 to 60 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

Yields 16 servings 1/2 cup each

Sunday, November 06, 2005

Cranberry Fluff

This year we are having Thanksgiving at our house. I haven't had an official Thanksgiving dinner for many years. The main reason for that is because we used to go to my mother's house. The other reason was holiday stress. Now that I am a grandma it's my turn. So I am planning this so it will not be real stressful. Hopefully.

There will be a big turkey of course. I just put it in a bag and follow the directions on the package. My grandma's stuffing if I can remember how she made it. If not well then Bev's stuffing:) Greenbean Casserole because if I don't the boys will complain. Mashed potatoes and gravy from scratch. (I usually cheat with instant the rest of the year.(GASP!) Cranberry Fluff,relish trays and Knobby Apple Cake. That's what I'm doing. My brother,the boys and mom will have to do the rest.

I don't like cranberry sauce and only 1 out of 10 do around here. So cranberries were never on our menu before I had some of this Cranberry Fluff. Now I make it every year.

1 bag fresh cranberries,washed and chopped up in processor.
1 small can crushed pineapple (drained)
1 bag miniature marshmallows
1 small container cool whip


Mix ingredients together in large bowl. Chill till served.

New people in the family this year. Michael,Jessica,Holly,Tamara,Jaime,Julie,Jeremy.

Number of people coming that have a J name. 10.
Number of people that don't have a name that starts with J. 7.

Wednesday, November 02, 2005

Grandma's Gumdrop Cookies

I found this recipe in a stack of papers. It's in my mother's handwriting so it must be the recipe for my second favorite cookies my Grandma M used to bake for me. I bought the ingredients last week and HB is out of town. So it looks like I'm baking cookies tonight. I might even remember to take a picture. I might actually get a couple of these cookies since some of us don't like coconut:)

Heat oven at 350 degrees.

1 cup shortening
1 cup brown sugar
1 cup white sugar
2 cups flour
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups oatmeal
1 cup gumdrops
1 cup coconut

Cream together shortening and sugars. Add remaining ingredients. Blend well and drop by teaspoon on cookie sheet. Bake for 8-10 minutes or until lightly brown.

Tuesday, November 01, 2005

Grandma's White Bread

It's been a long time since I've had any of my Grandma R's homemade white bread. I remember watching her make it. I remember how frustrated she would get if the yeast didn't take and she would have to start over. And I really enjoyed watching her knead the dough and then watching it rise just to have her punch it down again. I love the aroma of fresh baked bread. And that first bite of warm bread with half melted butter spread on it mmmmmm! I'm in heaven....

1/2 cup milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons margarine or butter
1 1/2 cups warm water
1 package active dry yeast
5 1/2 cups unsifted flour(about)

Scald milk; stir in sugar,salt and butter. Cool mixture to lukewarm temperature. Measure warm water into large warm bowl,sprinkle in yeast,stir until dissolved. Add lukewarm milk mixture and 3 cups flour beat until smooth. Add enough additional flour to make a soft dough.

Turn out onto a lightly floured surface, knead until smooth and elastic. Form into round ball and place in greased bowl turning once to grease top and sides. Cover with dish towel and let raise in warm place until double in bulk. Punch down and let rest for 15 minutes. Form into loafs, let them raise until double in bulk. Bake in 400 degree oven for about 30 minutes.

Grandma didn't write down how many loaves this recipe yields.