Prairie Views

~ Dreamy abstraction in Four Square House on the Pairie

Month: April 2009

Hobo Stew


There are probability as many variations of this stew as their are mothers and cans of vegetables. I even seem to remember this being served in the lunch Cafeteria. That was the days before the frozen food entrees and they had those wonderful yeast rolls.

The reason I support they call this hobo stew is because you can make it from canned food so it is highly portable. For that same reason it is a popular camping meal when you usually have only one or two pans.

This is just a very simple quick meal that is very inexpensive. I just used items I had on had to make a quick meal. The canned tomato juice was homemade so I used it but most people use tomato soup. If you use tomato soup and add very little water you can make foil packets to cook ovet the campfire or on a grill.

I started with 1/2 pound of ground beef to cut back on the amount of beef but you can use a pound. I browned the ground beef in a pan with around 1 tablespoon of oil After the meat is brown add what you like. The picture on top has the following ingredients:

1 pound mixed frozen vegetables (carrot, broccoli & cauliflower)
1/4 cup chopped celery
1 can potatoes, diced
1 quart of tomato juice
1 teaspoon garlic powder
Salt and pepper to taste.

So if you need a quick inexpensive meal for a family.

Egg Salad Sandwich

Egg Salad Sandwich
Egg Salad Sandwich,
originally uploaded by Lakenvelder.

Egg salad sandwiches seem like such a simple comfort food that anyone can make. I find a lot of egg sandwiches are too boring, have too much mayonnaise or the onions too strong for the mild egg flavor. This recipe uses mild onions and the right amount of binder.

This recipe make about 2 1/2 cups for enough for four sandwiches.

6 boiled eggs, peeled and diced medium
1/4 cup mayonnaise
2 tablespoons minced red onion
1 tablespoon minced fresh parsley leaves
1/2 medium celery rib, chopped fine (3 tablespoons)
2 teaspoon of stone ground or Dijon mustard
2 teaspoons juice from 1 lemon
1/4 teaspoon kosher salt
Ground black pepper

Mix all ingredients in medium bowl to taste. Serve on bread or toast. (Can be covered and refrigerated overnight.)

Variation:

Curried

Add 1 tablespoon fresh cilantro substitute for parsley and add 1 1/2 teaspoons curry powder.

Adapted from:
Cooks Illustrated
October 13, 2008

Dandelion Jelly

Dandelion Jelly
Dandelion Jelly,
originally uploaded by Lakenvelder.

Dandelion Jelly Ingredients:

1 qt dandelion blossoms
2 qt water
2 tbsp fresh lemon juice
1 3/4 oz powdered fruit pectin
5 1/2 cup sugar

Dandelion Jelly Preparation:

Pick bright, fresh dandelion blossoms and pack the quart container pretty tightly.

Snip off the stem and green collar under each blossom, so that
only the petals are left. This takes about four hours! Well, maybe, not hours but does take quite a bit time and patience.

In saucepan, bring water to boil and add the dandelion petals and turn off the heat. Let it soak in water for 3 to 4 minutes, or a little longer, until the water takes on their color.

Cool line a sieve with moistened cheesecloth and strain the liquid out.

Measure out 3 cups of dandelion liquid. Add the lemon juice and fruit
pectin. Stir to combine. Bring to a boil, using a large kettle. Add the
sugar, stirring to mix well. Continue stirring and boil the mixture for 2
1/2 minutes.

Pour into hot sterilized jelly jars and seal. Process for five minutes in
a boiling water bath.

This recipe yields 5 half-pint jars.

Elastic Waist Child Pants


Using a pants pattern from Jcaroline creative! I used leftover fabric to create these cute pants. I have not been able to try them on a real toddler but on the website she does show them on a toddler. Make sure you follow the directions carefully. This was a very simple pattern with only two pieces.

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies
Chewy Chocolate Chip Cookies,
originally uploaded by Lakenvelder.

@@@@@ Now You’re Cooking! Export Format

Chewy Chocolate Chip Cookies

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Ingredients:

3 cups unbleached all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup unsalted margarine or butter, softened
1 cup dark brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 eggs
2 tablespoons corn syrup
1 tablespoon half-and-half cream
2 cups semisweet chocolate chips
1 1/2 cups chopped walnuts, toasted

DIRECTIONS

1. Position oven rack in lower third of oven and preheat to 350 degrees F (175 degrees C). (Using an oven thermometer will ensure proper baking
temperature since ovens vary.) Line cushion-type baking sheets with baking parchment; set aside.

2. In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and cream or milk.

Reduce mixer speed to low. Add flour mixture, in 3 separate batches,
scraping down bowl after each addition. Mix well to ensure full
incorporation of flour mixture. Stir in chocolate chips (or chopped
chocolate) and nuts.

3. For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1
tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands. (Dough will be very sticky. Wetting hands between every 3 rollings of dough will prevent sticking. Arrange at least 2 inches apart on prepared baking sheets. (Cookies will spread a bit during baking.)

Flatten each ball of dough slightly with heel of hand or fingers.

4. Bake for 14 minutes or until light golden brown around edges and centers are still a little puffy. (Do not underbake this particular cookie or they will be too soft.) Allow cookies to cool at least 5 minutes while on baking sheets before transferring (with a thin, metal cookie spatula) to wire racks to cool completely. Repeat with remaining dough and fresh sheets of baking parchment. Store cookies in an airtight container at room temperature. (These chewy chocolate chip cookies keep better than traditional types.)

Note: You can substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons coarse kosher salt.

** Exported from Now You’re Cooking! v5.84 **

Soft Chocolate Chip Cookies

@@@@@ Now You’re Cooking! Export Format

Soft Chocolate Chip Cookies

none

ingredients
3 cups unbleached all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup unsalted margarine or butter, softe; ned
1 cup dark brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 eggs
2 tablespoons corn syrup
1 tablespoon half-and-half cream
2 cups semisweet chocolate chips
1 1/2 cups chopped walnuts, toasted

DIRECTIONS

1. Position oven rack in lower third of oven and preheat to 350 degrees F
(175 degrees C). (Using an oven thermometer will ensure proper baking
temperature since ovens vary.) Line cushion-type baking sheets with baking
parchment; set aside.

2. In a medium bowl, whisk together flour, salt, baking soda and baking
powder; set aside. In a large mixer bowl, cream together butter, sugars and
vanilla at medium speed until creamy and light. Add eggs, one at a time,
beating well after each addition. Beat in corn syrup and cream or milk.
Reduce mixer speed to low. Add flour mixture, in 3 separate batches,
scraping down bowl after each addition. Mix well to ensure full
incorporation of flour mixture. Stir in chocolate chips (or chopped
chocolate) and nuts.

3. For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1
tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into
a ball with wet hands. (Dough will be very sticky. Wetting hands between
every 3 rollings of dough will prevent sticking. Arrange at least 2 inches
apart on prepared baking sheets. (Cookies will spread a bit during baking.)
Flatten each ball of dough slightly with heel of hand or fingers.

4. Bake for 14 minutes or until light golden brown around edges and centers
are still a little puffy. (Do not underbake this particular cookie or they
will be too soft.) Allow cookies to cool at least 5 minutes while on
baking sheets before transferring (with a thin, metal cookie spatula) to
wire racks to cool completely. Repeat with remaining dough and fresh sheets
of baking parchment. Store cookies in an airtight container at room
temperature. (These chewy chocolate chip cookies keep better than
traditional types.)

Note: You can substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons
coarse kosher salt.

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** Exported from Now You’re Cooking! v5.84 **

HOW WOULD YOU FIX THE ECONOMY?

I got this as an email so I I looked it up. So here is what a reader came up with.

This appeared in the St. Petersburg Times Newspaper.
The Business Section asked readers all week….. for ideas on “HOW WOULD YOU FIX THE ECONOMY?
This one was the best idea. I think this guy nailed it.

Dear Mr. President,
Patriotic retirement:
There’s about 40 million people over 50 years old……. in the work force – pay them $1 million apiece severance with the following stipulations.
1) They leave their jobs. Forty million job openings – UNEMPLOYMENT FIXED
2) They buy NEW American cars. Forty million cars ordered – AUTO INDUSTRY FIXED.
3) They either buy a house or pay off their mortgage – HOUSING CRISIS FIXED.
Like I have been saying, they are bailing out the wrong people

Source: St Peterburg Times, February 8, 2009.
http://www.tampabay.com/news/business/article973953.ece

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