Category: KITCHEN & COOKING TIPS

2 large Russet potatoes*, scrubbed clean
1 bunch green onions, minced fine
1 large apple, peeled, cored and minced (optional)
4 tablespoons butter, melted
Celery salt and white pepper

• Grate the potatoes with a cheese grater
• Spin dry the potatoes and apple pieces in a salad spinner or if you don’t have one use a flour sack cheesecloth and squeeze them dry
• Toss the potatoes with the melted butter
• Generously sprinkle with the celery salt and white pepper
• Bake on large cookie sheet until crisp**

*you can cheat & use frozen Oreida hash browns, but be sure to thaw & drain off moisture
**If they are stubborn, I put them under the broiler for a couple of minutes to brown

• Mix all ingredients together thoroughly
• Use a tall loaf pan
• Bake 45 minutes at 350 degrees or until edges are browned and crisp
• Immediately pour off excess grease
• Enjoy

1 cup vegetable oil
2 jumbo eggs
1 3/4 cups sugar
1 teaspoon vanilla
2 cups flour + 2 tablespoons
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon baking soda
4 cups diced apple pieces
1/2 cup golden raisins
1/4 cup orange juice
1 cup walnuts

• Preheat oven to 350 degrees.
• In a small bowl pour the orange juice over the raisins and set aside to soak.
• Cream together the oil, eggs and sugar.
• Add the vanilla and blend smooth.
• Sift together the dry ingredients.
• Gradually add the dry ingredients to the cream mixture and blend until smooth.
• Drain raisins.
• Fold in the apples, raisins and nuts.
• Pour into prepared loaf* pan.
• Bake 35-40 minutes.
• Cool 15 minutes and then frost OR glaze.

*Thanks to a great tip from sis-in-law I sometimes make this in the mini loaf pans or a Texas muffin pan and freeze many to save for snacks.

2 cups powdered sugar
8 ounces cream cheese
3 tablespoons butter
1/2 teaspoon vanilla
pinch salt

• Blend all together until smooth.

1/4 cup butter
1/4 cup milk
pinch of cinnamon
1 1/2 cups powdered sugar

• Heat butter and milk together in microwave until butter is melted.
• Blend in cinnamon and powdered sugar until smooth and the consistency of maple syrup.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

2 bunches green onions, sliced
1/2 pound mushrooms, washed and sliced
1 clove garlic
3 tablespoons butter
1 pound sirloin steak, cubed*
1 egg white
1 teaspoon cornstarch
3 tablespoons red wine
14 oz. beef consomme
1 teaspoon sea salt
1 teaspoon white pepper
2 cups egg noodles (4 oz. dry)
1 cup sour cream
Kitchen Bouquet

• Whisk together the egg white and cornstarch.
• Toss meat in egg mixture and let sit for 1 hour.
• Melt butter in skillet.
• Over medium heat quickly stir fry meat pieces, remove and set aside.
• In the same pan saute’ the onions, mushrooms and garlic until lightly browned.
• Scrape bottom to loosen and add meat back in.
• Add the red wine, consomme, salt and pepper. Simmer uncovered 20 minutes.
• Stir in noodles, cover and cook until noodles are tender, about 10-15 minutes.
• Add enough Kitchen Bouquet to attain desired color.
• Add sour cream and mix well. Heat quickly , but DO NOT BOIL! Sour cream will curdle if you cook it too quickly.
• Garnish with parsley.
• Serve immediately!

*stew meat works, but tends to be tougher

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!