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I love cooking Oriental!
Generally I cook from scratch, but I have to confess I like Ramen noodles. When I saw this recipe in a sample cookbook, I just had to try it! I like to make this when we are hungry for egg rolls - they go well together. It takes a little prep but it’s easy and fast to put together. I hope you enjoy it ,too.
(I can’t pronounce it either, it’s Japanese)
5 slices chopped bacon, fry til crisp, drain saving 2 Tbsp of the bacon grease, set bacon aside.
In the bacon drippings stir fry 1 cup peeled, cut up carrots; 1 cup sliced celery; 1/2 cup chopped onion; 1 cup sliced fresh mushrooms and 1 cup sliced Napa cabbage (I have used regular cabbage) until crisp tender.
Add 1 packet of the Ramen seasoning mix, add a little water if needed. Meanwhile cook two packages Ramen noodles (3 oz each) in 4 cups boiling water for 3 minutes, drain. I use the oriental flavor, but it doesn’t matter which flavor you use. Combine the noodles with the veggies and bacon. Add 1/3-1/2 cup soy sauce, heat ‘til hot and serve.
Serves four. If you want to serve more than four, just add another package or two of noodles. I also break the noodles in half when I put them in the kettle to cook.
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I have decided that it must be fate that I was born and raised in Minnesota! Our climate is perfect for soup and I never get tired of making or eating it! It takes a little time to prepare it, but then it’s basically a complete meal in one pot, can be cooked in a crock pot most of the day and usually freezes well too. After it’s been prepared, you can forget about it until you are ready to eat!
I made this soup last weekend. It was so delicious I feasted on it a good part of the week. Carolyn Seidel was gracious enough to share her recipe with me. I will make this many times.
When I went to make it, I realized I had forgotten to purchase velveeta cheese. In this cold weather I wasn’t motivated to make another trip to the store so I omitted the cheese and it was great without it, too. I was also thinking that to make it really easy to put together one could buy the cabbage already shredded or for a little different taste use Napa cabbage (it has a milder flavor than regular cabbage). No matter what variation, I know you will like this soup!
A head of cabbage into 1/4 by 2 inch pieces, about 6 cups
Bring 2 1/2 cups water to boil, add 3 Tablespoons chicken flavor instant bouillon and sliced cabbage. Cover and boil on low heat for about 5 minutes, set aside. Do not drain.
In large skillet:
Melt 1/4 cup (1/2 stick) butter and saute’ the following:
Add 1/4 cup butter to skillet and sauté:
6 links of Kielbasa sausage, sliced into 1/4 inch slices, remove sausage and set aside.
Add 1/4 cup flour to drippings in skillet (you may need to add another Tablespoon of butter) to make a rue. Cook for about 3 minutes, slowly add 2 cups half and half and 3 cups 2 % or whole milk, whisking constantly. Season with 1 Tablespoon parsley flakes, 1/2 teaspoon powdered or leaf thyme and 1/2 teaspoon white pepper.
Slowly bring up heat until slightly thick. Do Not Boil. Then depending on the size of your pot or skillet, add this thickened mixture to the cabbage and the liquid used for cooking the cabbage along with the sauted vegetables and sausage in my pot, my skillet wasn’t large enough. Again heat but do not boil. You may add 1/2 cup velveeta cheese cut into chunks, stir to melt. You may simmer for 20 minutes to enhance flavor. No salt needed. Enjoy! Have a great week!
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Pass the Muffins!
To me a warm muffin out of the oven is pure comfort food! The recipe this week makes a big batch, the dough will keep in the refrigerator up to six weeks so you can bake them as you need them or bake them up and freeze them! They are even healthy!
It is best to refrigerate the dough overnight before you bake them as the flavors then have a chance to blend. The dough is not as stiff as most muffin dough but firms up when refrigerated! This recipe was shared by Eloise Lidke years ago.
Six Week Muffins:
2 cups water
5 tsp baking soda
1 cup shortening
2 1/2 cups sugar
3 1/2 cups buttermilk
5 cups flour
1 tsp salt
2 cups 40 % bran flakes
4 cups all bran
nuts, raisins or dates optional
Bring water to boil, let cool then add soda. In large bowl cream shortening and sugar add beaten eggs, salt, stir in flour then buttermilk, bran and bran flakes, then water/soda mixture then nuts, raisins or dates if using. Bake in well greased muffin pans 20-30 minutes @ 400 degrees. Makes about five dozen muffins. I put the dough in an ice cream pail to refrigerate. Have faith, it’s suppose to warm up some this week!!
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A winter salad!
I discovered this recipe in the United Methodist Cookbook a few years ago, it was submitted by Barb Poppe. I made it many times that first year and then sort of forgot about it until I was thinking about what recipe to share this week! Now I can't wait to make it again, its so good! Do make the homemade dressing that goes with it. It's easy to make and better than the store bought kind!
1 head Romaine lettuce (torn into bite size pieces)
1 cup Swiss cheese, shredded
1 cup cashews
1/4 cup sweetened dried cranberries
1 apple, cored and cubed
1 pear, cubed
Combine all of the above ingredients in a large bowl, then pour the following dressing and toss to coat. Serve immediately.
1/2 cup sugar
1/3 cup lemon juice
2 tsp onion, finely chopped
1 tsp Dijon mustard
1/2 tsp salt
2/3 cup oil
1 Tbsp poppy seed
In blender or food processor bowl with metal blade, combine sugar, lemon juice, onion, mustard and salt. Cover and process until blended. With machine running, add oil in slow steady stream, processing until thick and smooth. Add poppy seeds, process a few seconds to mix. Is it Spring yet?????