Thursday, September 29, 2011

Orange Dishes for Autumn

Two delectable dishes that I love look colorful and inviting on an autumn tablescape, Tangy Sweet Yams...

and Orange Cow Ice Cream...

 This

Plus This.....
                                               Makes the Best Dessert!


What makes them both tangy and orange? Orange juice. These dishes can easily be served at home for one or two or for a crowd. Though the yams satisfy a sweet tooth from marshmallows and brown sugar, who could resist a dish of ice cream topped with orange juice poured over it?

Tangy Sweet Yams
5-6 yams, peeled and cut in small chunks 1/3 can frozen orange juice (no water added) 1/2 large bag mini marshmallows 2 cups brown sugar Boil yams 'til tender in electric skillet or large pot on stove. Drain most of the liquid. Add the frozen orange juice, brown sugar, and marshmallows. If it's too tangy, add more brown sugar and marshmallows.
 
HAPPY AUTUMN!
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Wednesday, September 28, 2011

Broccoli and Grape Salad

A salad is the easiest, most fun dish to bring to a gathering.
Today I visited one of my favorite blogs, Beatrice Banks. She is a gracious hostess, an elegant designer, and a wonderful cook. I love creating new and different salads. This one caught my attention today - Broccoli and Grape Salad. The picture of it made me want a bite right then. If you've been looking for a way to serve broccoli in a way your family would love, you must try this one:
Broccoli & Grape Salad

1 head of broccoli cut in small pieces
2 cups seedless red grapes- halved
1 cup raisins
1/2 cup slivered almonds
1 cup celery- chopped
green onions- chopped

Dressing-
1 cup real mayo
1/3 cup sugar
1 Tablespoon vinegar

Mix together and chill.
I'm so happy that you dropped by to visit today.

Tomato Chow Chow

50 Garden Tomatoes
What do you do with an abundance of tomatoes from the garden? I have a tomato and pepper garden just outside my kitchen door. The pepper plants are growing but not yielding peppers yet. More water? Surely not more sun. On the other hand, the tomato plants are yielding an abundance of tomatoes in spurts. One afternoon this week I noticed a lot of red in the garden. Too excited to go grab a bag or basket, I filled my hands with as many as they could hold and took them to the kitchen. After a couple of times, I took a plastic bag out to the garden for the rest. When I came back to the kitchen, my husband was sitting at the table counting tomatoes. He said, "You have 49 tomatoes!" I said, "I'll go get one more so we'll have 50."
One person has a limit to the tomatoes he or she can eat in a salad for lunch or a sandwich. What would I do with all these tomatoes? I could give some away. Ah, I know. I'll make Chow Chow. Both my grandmothers made Chow Chow. If you've never tasted it, you have missed out on some good 'ole southern eating. Chow Chow is a relish that my family ate with black eyed peas, cream peas, all kinds of peas except English peas. It is delicious. So I've decided to make some Chow Chow. Here is a Chow Chow recipe like one of my grandmothers often made:

Ingredients:

  • 5 cups coarsely chopped green tomatoes (about 5 tomatoes and can use red tomatoes)
  • 5 cups coarsely chopped cabbage (about 1 1/2 pounds cabbage)
  • 1 1/2 cups finely chopped yellow onion or sweet onion
  • 1/3 cup kosher salt or pickling salt
  • 2 1/2 cups cider vinegar
  • 1 cup light brown sugar, packed
  • 1 tablespoon yellow mustard seeds
  • 2 cloves garlic, finely minced
  • 1 teaspoon celery seed

Preparation:

Combine the vegetables into a large bowl, and stir in salt. Cover and let stand for 4 hours or refrigerate overnight. Prepare canner and jars. Add water to canner with rack and heat to boiling. Reduce heat and simmer. The level of water should be about an inch above the filled jars. Wash jars and heat water in a small saucepan. Place the lids in the saucepan, and bring almost to a boil. Turn heat on low to keep the lids hot.
Drain vegetables and rinse.
In a large bowl, bring the vinegar, brown sugar, spices and seeds to a boil. Reduce heat to medium low and simmer for 5 minutes. Add drained vegetables and bring back to a boil. Reduce heat to medium low and simmer for 10 minutes.
Pack the hot drained vegetables into the heated jars. Cover vegetables with the pickling liquid. Leave 1/8-inch to 1/4-inch space at the top. Secure the jars with the flat lids and the rings. Be sure not to over-tighten the rings. Place jars into canner. Bring to a full boil. Cover and boil for 10 minutes. Remove the jars of Chow Chow and cool completely.You'll know the jars are ready when you hear them pop as they are cooling.
Makes about 4 pints.
I'm so happy that you came to visit today!

Tuesday, September 27, 2011

Quick and Easy Meals and Desserts for Two

Officially, summer is over! Sad for some, I'm sure, but it's a happy time for me because I love fall. At the beginning of summer I made plans for a salad summer and actually managed to make salads often. I love salads. You can add one or two ingredients different than the last time you served a salad and have a completely different taste. Honestly, I intended to blog more about the salads throughout the summer. However, I do have a confession to make. My hubby and I  were on the go so much that we ate out quite often. You can do that if it's just the two of you especially if you save coupons and actually use them instead of letting them get lost in your mail stash on the counter. You just can't beat two-for-one Subway sandwiches for less than $10 or two six-inch subs for less than $5. The two of us made it quite successfully through the summer with our quick and easy meals. We ate salads, sandwiches, chicken dishes, and many ground beef dishes. We like those ground beef dishes especially because you can mix in a variety of veggies and top with cheese then make a burrito out of it.
Mix some of these ingredients with your ground beef for a quick meal in a burrito:
  1. frozen diced onions
  2. green onions
  3. fresh garlic
  4. tomatoes
  5. Ro*Tel tomatoes and diced chilies
  6. serrano peppers
  7. jalapeno peppers
  8. green, red, and/or yellow bell peppers
  9. yellow summer squash
  10. zucchini
  11. Velveeta cheese
  12. cheddar cheese
  13. spicy Monterrey Jack cheese
  14. corn
  15. black beans
  16. chili beans
  17. Kidney beans
  18. hominy
For a quick and easy salad, try these variations:
  1. lettuce
  2. spinach leaves
  3. tomatoes, sliced or diced
  4. cucumbers, sliced thin
  5. carrots, shredded
  6. crumbled blue cheese
  7. crumbed tomato and basil feta cheese
  8. drained can of tangerines
  9. green or red seedless grapes
  10. green onions
  11. pickled beets
  12. garbanzo beans
  13. English peas
  14. strawberry slices
Now for dessert, my most favorites of the summer were Orange Cow and Purple Cow. My husband and I were visiting our friends one evening. The hostess asked me if I had ever had Orange Cow or Purple Cow. I hadn't. Orange Cow is vanilla ice cream with orange juice poured over it. Purple Cow is vanilla ice cream with grape juice poured over it. They are both absolutely de-licious! A variation I tried and liked was the green mint ice cream with grape juice poured over it. I guess you would call that variation Purple Green Cow.
Enjoy mixing up these varieties of quick and easy meals and desserts.
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