Monday, August 30, 2010

Around theTable- Mixing it up

Well I love to mix it up. You know when you have a basic recipe and decide to change it a little. I do that often. The family is use to the experiments. So this is what I did....
Using My "Turkey Sausage Breakfast Casserole" basic recipe do this: Instead of using the Italian bread, use Cheese bread... Omit the Maple Syrup and use 2% milk instead of the half and half. follow the rest of the recipe instructions.
There you go we can call it "Turkey Sausage Cheese Bread Casserole" or for short "TSCB" casserole. Now keep it a secret and just serve it. It will be the bell of the Brunch dishes.

Friday, August 27, 2010

Coffee time with Auntie E- A perfect chop!

I really missed my coffee while on vacation. I did get StarBucks as well as the hotels and B&B we stayed at. But I really missed my favorite Folgers Black Silk. It was so nice to get back at make a pot.
Yesterday we went to the Amish market. It is about a 20 minute ride for us. School is starting back up and those lunch meats are just great. My daughter likes to make her own sandwiches. Does your kids carry a lunch to school? I think she has done this since first grade. Now she will be going into 11th grade and still carrying her lunch.
While I was there at the market a picked up some Boneless Pork Chops. That was our dinner. Decided not to marinade them this time. Thinking of another way to cook them and for it to be healthy. So here is the recipe for you, they were very good and easy to make.

Applewood Pork Chops.

4 Boneless Pork chops (4oz each)
8 slices of Applewood Bacon
4 tablespoons Olive oil
Coarse Sea Salt
Fresh coarsely Ground black Pepper

  • Preheat over to 350 degrees Fahrenheit
  • Pour olive oil in a 9x13 baking dish. sprinkle with salt and pepper
  • Wrap each pork chop with 2 pieces of Applewood Bacon
  • Place wrapped chop in baking dish and coat both sides.
  • Place in oven and bake for 30 minutes.

Prep time is about 10 minutes and cook time 30.

Copyright2010"Auntie E CookBook/MDubros"

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 404.3
  • Total Fat: 31.1 g
  • Cholesterol: 66.4 mg
  • Sodium: 645.1 mg
  • Total Carbs: 0.3 g
  • Dietary Fiber: 0.1 g
  • Protein: 29.5 g

Thursday, August 26, 2010

Thursday's the Potluck Club.-My Lemon Chicken

While in Niagara Falls, Canada we ate at a Chinese restaurant. My daughter had Lemon Chicken, it was really good. So for dinner Tuesday evening I made my version. It was really good. This should serve 8 people.

Auntie E's Easy Lemon Chicken

4 large Boneless chicken breast
2 tablespoon olive oil
1/4 teaspoon Pepper
1/4 teaspoon Chinese 5 spice powder
1 medium lemon-thinly sliced
1 (10 oz) jar of Lemon Curd.

Cut chicken into strips diagonally, dust with pepper and Chinese 5 spice
Put oil in a large pan heat on medium heat heat. heat until oil is hot.
Add chicken strips, cook for 3 to 4 minutes on one side then turn over.
Thinly slice lemon and place on top of chicken. continue to cook 3 minutes more.
Add Jar of Lemon curd and stir into chicken. Cook for about 5 minutes. Until chicken is tender.

We serve with steamed Jasmine rice. and broccoli and cauliflower.

Copyright2010"Auntie E's CookBook/M Dubros"

Nutritional Info

* Servings Per Recipe: 8
* Amount Per Serving
* Calories: 275.0

* Total Fat: 6.8 g
* Cholesterol: 96.6 mg
* Sodium: 95.9 mg
* Total Carbs: 22.1 g
* Dietary Fiber: 0.7 g
* Protein: 27.4 g

Thursday, August 19, 2010

Dee's Recipe Week- Angel Biscuits

You can use this recipe for both biscuit as well as dumplings for chicken and dumplings. You know with a large family she found ways to use a favorite recipe twice.
Dee's Angel Biscuits(or **Dumplings)

Step 1
1 tablespoon sugar
1/4 cup warm water
1 package Dry yeast.
Mix above ingredients together and let stand.
Step 2
Then sift together;
2 1/4 cup flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
Step 3
Cut into dry ingredients, with pastry cutter
1/2 cup shortening
Step 4
1 cup warm buttermilk
Step 5
Now add the Yeast mixture and mix .
Step 6
Turn onto a floured Board and knead slightly
roll out and cut with a 3 inch round cutter.
Place in a greased pan and let rise slightly
Bake at 400 degrees Fahrenheit oven until lightly browned. (about 20-25 minutes)

**Now if you are going to use it as a dumpling. After Step 5 drop the mixture by spoon full into boiling chicken broth or chicken soup.

Copyright 2010 "Auntie E's CookBook/M Dubros"

Monday, August 16, 2010

Dee's recipe week.- Chow Chow

There was always something growing in the garden. The kids would go out to pick the veggie and Dee who tend to the garden.
This recipe was a favorite of hers. I think it was like a relish. All made from her garden.

Now this recipe is measured in Pecks. This was a measurement commonly used in earlier days. When one picks vegetable and fruits today we measure in Quarts and Pints. So to give you a sense of a peck. I will compare it to today's measurements.

A Bushel is about 8 dry Gallons or 35 dry liters. There are 4 pecks in a bushel. That would make 1 peck 8 dry quarts or 2 dry gallons. As far as weight is concerned, it is more difficult because each vegetable or fruit weight is different. So one needs to use a container to measure the amount.

These are 4 quart containers from
Southern Containers Corporation
For this recipes 1 peck of tomatoes weighs 13.25 lbs or use one of these container and fill it two times to get the amount. It really depends on the size and ripeness of the product. One tomatoes could weigh more than another. Therefore you see cooking and measurements is all in the eye of the cook.Please keep in mind that liquid measurement and dry measurement are two different kinds. You can not use a liquid measuring tool to measure dry ingredients.

Dee's Chow Chow

you will need;
1 peck Green tomatoes
1 peck Green Peppers
8 onions
6 Hot peppers
3 Tablespoons salt
2 quarts Vinegar
2 cups sugar
1/2 box Pickle spice

  1. Grind up the tomatoes, peppers onions and hot pepper.
  2. Add salt and let sit for 3 hours on counter.
  3. Drain good and add vinegar, sugar and pickle spice.
  4. Cook for 30 minutes.

Ladle into pickle dish, can be eaten hot or cold.

copyright2010"AuntieE CookBook/M Dubros"

Thursday, August 12, 2010

Dee's recipe week- Dee's pie crust.

I'm not sure when she started making the pies, however they were always the rave in the family and with the neighbor kids. Dee's crust was the best.
Dee's Pie Crust
5 cups Flour
2 cups Crisco Shortening
1 tablespoon sugar
1 well beaten egg
1 tablespoon vinegar or Lemon juice.
some ice water

  1. Cut flour and shortening together
  2. Add Sugar, egg and vinegar. mix together.. Add enough ice water until dough starts to stick together.
  3. Place small ball on floured surface and roll to thick desired (note: not to thin,thickness should be not less than 1/2 inch)
  4. Put in Pie pan

Fill with berries or fruit filling and cook according to filling directions.

Now if your need the crust baked. Bake at 425 degrees Fahrenheit for 10 to 15 minutes or until golden brown.

Copyright2010"Auntie E CookBook/M Dubros"

Tuesday, August 10, 2010

Dee Recipes Week

Dee was my Mother in Law. She had seven children,Three girls and four boys. Her husband and his father and brother lived in their home also. Because her family was so large she was in the kitchen a lot. During her life she gave me lots of her recipes.That was so I could spoil her son. Now my hubby has such fond memories of her food. some times I make something and his memories just flood back. All the kids asked if I knew some of her recipes. Last year at the reunion they where talking about this dish and that dish. I knew I had most all of those recipes. So I thought while I was away at this years family reunion I would schedule some of her recipes to post. I will post a few while at the reunion. I hope the girls remember to bring some of theirs so I can add them later.
Each time a different photo will be posted also. Now let's have a walk back in time when we had good eats!

Today's recipe, just like she penned it: Banana Bread (or Cake)

1 cup shortening
2 cups Sugar( part brown if desired)
2 eggs
3 1/2 cups flour
2 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon cloves
1 1/3 cups canned milk( evaporated milk)
1/4 cup Lemon juice
1 1/3 cups mashed Bananas

Sift dry ingredients together-set aside
Then cream shortening and sugar
Add eggs
Now alternate the dry ingredients with the milk and lemon juice.
Then add bananas, mix well

Put into 13x9 greased and floured pan or 3 large greased and floured loaf pans
Bake at 350 for about 45-60 minutes or until tooth pick comes out clean.
copyright2010"Auntie E's CookBook/M Dubros"

Sunday, August 8, 2010

Turkey Sausage Breakfast Casserole

While at the Amish market I purchase some bulk Turkey Sage Sausage. I like that it is turkey, the fat content is lower but the taste is there. One of my family favorite Breakfast is the Egg Casserole. This one is a healthier version of the traditional one I like to make. By using the turkey and Nonfat Half n Half the amount of fat is reduced greatly. If you use the eggbeaters then the Cholesterol will be lowered also. The Key to this recipe is servings. Serving should be six. Serve with a fruit that should fill one up.

Turkey Sausage Breakfast Casserole

1/2 lb bulk Turkey Sage Sausage
1/2 loaf Italian loaf bread (about 2 cups, chopping into pieces)
6 eggs, beaten (or you can use egg beaters equivalent to 6 eggs)
1.5 oz of Maple syrup
1.5 oz Nonfat Half n Half.
a lightly buttered 1.5 quart bake casserole dish.

  • preheat over to 350 Fahrenheit
  • cook sausage on top of stove til cooked through and lightly browned, use a medium heat so not to brown dark. it should look light in color, but cooked through (no Pink).
  • Beat eggs well, add syrup , beat well..add half n half, beat well.
  • Put bread( cut up in small pieces about 1/2 inch cubes) in buttered casserole dish
  • Pour egg mixture over the bread
  • Sprinkle Grounded cooked sausage over the eggs.
  • Bake in prepared oven for 35 to 40 minutes, until light browned on top.
*serves 6 people or 3 very hungry ones.
copyright2010"Auntie E Cookbook/M Dubros"

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 220.6
  • Total Fat: 8.6 g
  • Cholesterol: 241.1 mg
  • Sodium: 420.3 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 0.6 g
  • Protein: 15.0 g
Note: using the egg beater will lower the Cholesterol.I like to use the one with some yolk, it is still less cholesterol and gives the same taste of eggs.

Do you like the nutritional Info? I am going to try to list that with all my recipes. it is some work but I found a site that is easy to use. If you have one you use please tell me.

This is also a Ruby Tuesday Post
To Participate or see other Ruby Tuesday Post click on the Ruby Tuesday red Link above.

Thursday, August 5, 2010

Coffee time with Auntie E-In the News!

Coffee in hand, My favorite Folgers Black Silk. There is just a taste that I like in that coffee. Grab your cup and sit-a-spell.
You're back...I heard last night that a mayor of a big city decided to quiet drinking coffee. I do not think I would want to do that. The statements was made, it was because a 6 year old daughter was at Starbucks with them and ask for a Mocha Latta. Had to think about that a little.... an answer No, you're to young came to mind! We seem to be so worried about what our child think about what we eat and drink. Now I do understand that, however we are grownups and so some things are privileges of being one. Coffee is one.
I remember my first cup, I was 21 years old. I joined the Military and coffee was a staple. "You learned to like it!" As my Drill Sergent would say or should I say Yell. I wasn't long till I learn the importance of the drink. Oh those long nights and early mornings. Now some 35+ years later I still drink that Morning Joe(coffee). Yes I have graduated to some flavored creamers and a new Sweetener, no more black on the run cups for me. Have I gotten softer in my older years? As the Minnesotans would say (I love the state) "You betch ya", but I still love my Coffee.
Now with that said, there is always a little coffee left in the pot. So I will leave an old favorite recipe of mine ..
Coffee Cake
This recipe is a variation of an old friend of mine. Way back in the 1970's and so easy to make.
I changed some thing to make it healthier.

You will need;

1 cup organic all purchase unbleached flour.
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2 Large eggs (or you can use egg beaters equivalent to 2 large eggs)
1 cup Organic fine sugar
1 teaspoon Pure vanilla extract.
1 Tablespoon unsalted Butter-Melted
1/4 cup Hot strong (as you like it) Coffee
1/4 cup Hot Milk (any "%" kind)

  • Sift dry ingredients together and sit aside
  • Beat eggs til thicken.
  • gradually add sugar and vanilla.
  • Add to dry ingredients. Mix slightly then add Melted butter, hot Coffee and hot Milk. Mix well.

Pour into a greased 9inch square pan.
Bake at 350 degrees Fahrenheit for 25 minutes.

Now after baking add this mixture to the top
For the topping you will need;

1/4 cup unsalted butter-room temperature
2/3 cups dark brown sugar
2 tablespoon Milk( any "%" kind)
1 cup chopped Walnuts.

  • Cream 1/4 cup unsalted butter
  • Gradually add 2/3 cups brown sugar and 2 tablespoons Milk.
  • Stir in 1 cup of chopped Walnuts .

Spread mixture over Warm Cake and place under Broiler to brown slightly. About 2- 4 minutes. Watch carefully so not to burn nuts.

Copyright 2010"Auntie E's cookbook/M Dubros"

So..Tell me what do you think about quitting coffee because of a child's reaction and desire?

Sunday, August 1, 2010

Around theTable- Amish Market Visit

When my daughter was a baby we went to the Amish Market a lot. One thing she remembers was the Yogurt Cheese. That was her favorite. Our market had to move from the old location due to a sell out of the building site. The new management did not want them to stay so they jacked up the price and may it impossible for them. I really did not know where they moved to until Thursday. Picking My daughter up from the Eastern shore, a friend was talking about the best Amish Markets around. She mentioned Laurels, told me where it was. So, on Friday off to a Amish Market trip with my daughter.
Now what did I buy, you ask? Some tomatoes, red and yellow peppers, baby carrots, and snow peas for the veggies. Meats included, Maple bacon, Applewood bacon, bulk Turkey Sage Sausage, Lebanon sweet bologna, black forest turkey ham, and black forest Ham.
From in the sweet section we purchased Chocolate covered sunflower Seeds, Dark chocolate Almonds,Milk chocolate Coffee beans, and Boston Baked Beans. The Boston Bean are a favorite of mine. I remember as a child eating them, yummy to the tummy.

Pearl tapioca is a favorite Amish buy for me. I love to make a Strawberry Rhubarb Relish with it. Once when I visited an Amish village in Indiana they served it. I fell in love with the dish (The link to the recipe in my archives is in blue above).

My mother used to make Milliondollar pickles. Saw some there so I had to get it alone with 7 Day Sweet Pickles.
We looked at all the jams and jellies, could not pass them up. Therefore we purchased, Pear jam, Blueberry jam, Strawberry-Rhubarb jam and Orange marmalade. Found some teas, sassafras tea and Raspberry tea concentrates. Who could not buy bread from the market? We got a loaf of Sourdough.
Oh and yes we did get a block of Yogurt cheese! My daughter could not pass that up.
The prices were not to bad, because I'm accustom to buying my groceries at the Post commissary, it was a luxury for me to buy there. the total cost was about 100.00 for all my purchases at the Amish Market. My daughter ask if we would go back more often, Just do not know but thinking about it.
Do you have an Amish Market close to you? Or have you been to one?

All photos Courtesy of Burtonsville Dutch Country Farmers Markets