Potatoes Au Graten

Here is a filling side dish my kids love. Have it plain or mix in some smoked ham.

Ingredients:

About 2 pounds of Potatoes
1 cup of Heavy cream
2 cups of chicken broth
1/4 cup of butter
1 cup shredded parmigiana cheese.
1 tsp. rosemary
1 tsp. thyme
1 tsp. basil
salt and pepper to taste

Preheat oven to 350F. Wash potatoes thoroughly, slice them pretty thin I like using the slicing attachment  on my food processor. Place the slices in water and set aside.

In a large frying pan or dutch oven mix chicken broth, cream, butter, rosemary, thyme and basil. Bring to boil. Drain the water from the potatoes and add to the boiling mixture. Let boil for about 10 minutes. Add salt and pepper, stir and take off heat. Transfer the mixture to a large baking dish, then sprinkle parmigiana cheese over the top and pop it in the oven.

Let it bake for about 30 minutes till it has spot of golden brown on top. Let it rest a few minutes then serve.

 

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Breakfast Bake

Here is a perfect idea for a special family breakfast, it’s quick and easy to prepare.

  • 2 tablespoons softened butter
  • 6 to 8 links of smoked breakfast sausage thinly sliced
  • 1/2 cup thinly sliced green onion
  • 1 plum tomato, diced
  • salt and pepper
  • 8 large eggs
  • 4 tablespoons heavy cream
  • shredded cheddar cheese

Preparation:

Generously butter 4 pads. Heat oven to 350°.

In a skillet, brown the sliced sausage; set aside.

Arrange about a quarter of the sausage slices in each ramekin, then divide the green onions and diced tomatoes evenly among the ramekins. Top each with 2 eggs and drizzle with 1 tablespoon of heavy cream.

Arrange the ramekins on a baking sheet. Bake for about 12 to 16 minutes, top with a tablespoon or two of Cheddar cheese, then bake or broil just until cheese is melted.

 

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Easy Bostan Baked Beans

An easy bean bake for a family side dish, main meal, or party.

Ingredients:

  • 10 to 12 strips of smoky bacon, cut in 1-inch pieces ( I like the thick cut)
  • 4 cans (16 ounces each) baked pork and beans
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon Yellow mustard
  • 1 teaspoon Cinnamon ground
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Allspice
  •  1 Tablespoon Soy Sauce
  • 1 Tablespoon Worcestershire Sauce
  • 1 Large onion diced
  • 1 Large green bell pepper diced

Preparation:

Combine all ingredients; transfer to crockpot; cover and cook on LOW for 4 to 5 hours. Or you can bake at 325 F for about the same amount of time.

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My Easter Ham Recipie

Greetings! Here is a great southern, North Carolina ham recipe for your Easter table and a few tips for decorating easy and inexpensively.

1 – 10 pound smoked ham with rind
1 cup unsweetened apple juice or apple cider
1/2 cup whole-grain Dijon mustard
2/3 cup (packed) golden brown sugar
1/4 cup honey

Preheat oven to 325° F. Place ham in large roasting pan. Pour apple juice over ham. Cover ham completely with parchment paper, then cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan.

Bake ham until instant-read thermometer inserted into center of ham registers 145° F, about 3 hours 45 minutes. Remove ham from oven. Increase oven temperature to 375° F.

Remove foil and parchment from ham. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1-inch-wide, 1/4-inch-deep diamond pattern. Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over.

Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 minutes. Transfer ham to serving platter; let cool at least 45 minutes. Slice ham and serve slightly warm or at room temperature.

I am from North Carolina and I have had this ham quite a few times, it is really tasty and once your done with dinner, cut the rest of the ham up and freeze it, bits can also be added to black eyed peas for a great second meal.

Decorating the Table

Go to your local party or dollar store and get a package of Easter grass and some live spring flowers. You will also need a decorate glass bowl. Keep the rubber band around the flowers and cut to them so they are just a touch higher then the glass bowl. Place the Easter grass in the decorative glass bowl and place the arranged flowers in the middle of the bowl. Tuck the Easter grass around the flowers. Tuck a few decorated eggs in the grass. This makes a very nice and inexpensive center piece.

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Pioneer Buttermilk Pancakes

Ingrediants:
1 egg
1 cup buttermilk
1/2 tsp baking soda
1 cup plain flour
1 TBS sugar
1 TBS cooking oil
1 1/2 tsp baking powder
1/2 tsp salt

Beat the egg and then add the buttermilk and soda.

Stir in flour, sugar, oil, baking powder and salt. Stir until blended. Try to get any lumps out but don’t overdo it on the stirring.

Heat a griddle or frying pan with a little oil or butter. You want medium heat and for the oil/butter to be hot but not burned.

Dip out enough batter to make pancakes about 3 to 4 inches around. You can, of course, make big ones or little silver dollar sized.

When the edges “set” and have bubbles, flip the pancakes. You only want to flip once, so don’t jump the gun.

As you’re cooking, you’ll probably need to add a little more oil or butter as you go. Just add small amounts as needed.

You can keep a plate warm in the oven and complete the whole batch or serve them right from the frying pan as they’re done if you have a very informal family.

This recipe makes 8 to 10 medium pancakes or enough for 4 people unless they’re hungry people. With teen boys here, I just double the recipe.

 

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Chicken and Dumplings

Chicken and DumplingsIngredients
1 large broiler-fryer chickens, cut up
2 celery ribs, sliced
4 carrots, peeled and sliced
1 medium onions, diced
1 (14 ½ ounce) cans chicken broth
2 tablespoons dried parsley
2 teaspoons chicken bouillon granules
1 ½ teaspoons salt
½ to 1 teaspoon pepper
6 cups water

DUMPLINGS
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
¾ cup buttermilk or regular milk
4 tablespoons butter

Directions
Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
Remove chicken and let stand until cool enough to handle.Remove skin from chicken and tear meat away from bones.
Return meat to soup; discard skin and bones.
Add more salt and pepper to taste, if desired.
Return soup to a simmer.
In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
Drop by tablespoonfuls into simmering soup.
Cover and simmer for 15 to 20 minutes.
Serve immediately.

Love Granny Em

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Banana Pudding

Homemade Banana Pudding

Ingredients:
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 cup all-purpose flour
4 cups milk, low fat or whole
3 large egg yolks
3 tablespoons butter, room temperature
2 teaspoons vanilla
1 box vanilla wafer cookies
3 to 4 bananas, ripe but firm

Preparation:
In a bowl, combine the sugar, salt, and flour; stir to blend. Slowly stir in milk until smooth. Pour into the top of a double boiler over simmering water. Cook, whisking frequently, until the mixture begins to thicken.

Ok here is the tricky part In a small bowl, whisk the egg yolks; gradually whisk in about 1 cup of the slightly thickened hot milk mixture. Return egg mixture to the double boiler, stir in the vanilla and butter, and continue whisking and cooking until well thickened. Remove from heat and set aside to cool slightly.

In tall dessert glasses or a 2-quart serving dish, make a layer of vanilla wafers then sliced banana. Spoon some of the pudding over the banana layer then layer more vanilla wafers and banana slices, topping with more pudding. Serve with whipped cream topping. If using short dessert dishes, use only one layer each of the wafers, banana slices, and pudding, and then top with whipped cream .

Hope you enjoy this. Please comment if you have any questions.

Love Granny Em

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Creamy Cole Slaw

cole slaw For the dressing:

1 cup of Mayonnaise (do not use Miracle Whip)
1/2 cup sugar
1/2 cup milk (buttermilk is much better)
1/4 cup apple cider vinegar
1/2 teaspoon of salt
1/2 teaspoon course ground black pepper

Stir all ingredients and set aside while you do the next step.

For the salad:

3 lbs of cabbage
1 carrot

Shred the cabbage and carrot with a cheese grater or food processor. Mix well with the dressing, refrigerate for at least 1 hour before serving.

Love Granny Em

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Cinnamon Rolls

For the Bread:
6 cups bread flour
2 envelopes yeast, or 5 teaspoons bulk yeast
2 tsp. salt
2 cups warm water, test on wrist like formula for a baby (110-115 degrees for the obsessive people)
1/4 cup sugar
1/2 cup melted butter, stick margarine, or oil (obviously, the butter gives the best flavor, or use 1/4 cup each butter and oil)

In a LARGE bowl, dissolve the yeast in the water. Add the sugar, salt and butter or oil; mix till sugar is dissolved. Add 3 cups of the flour; mix well. Stir in 2 more cups of the flour, reserving the last cup of flour for kneading. Mix well, and turn out onto a floured surface. Knead until smooth and elastic, about 10 minutes, adding flour as needed. According to the weather, it may take a little more or less flour for kneading. After kneading, place in an oiled bowl big enough to contain the dough after it doubles in size, and cover with plastic wrap. Let rise in a warm place until doubled in bulk. (I usually put mine on the top rack of my oven and put a pan of warm water on the bottom rack. This really speeds up the rising process.)

For the Filling:

1/2 cup softened real butter or stick margarine, more or less, to your taste
1/2 cup sugar, more or less, to your taste
2-3 tablespoons cinnamon, more or less to your taste

You can add some chopped walnut or pecans and raisons to perk things up.

 

Punch down the dough and on a lightly floured surface, roll out the dough in a rectangle to 1/2 inch thickness. Spread the butter over the dough, to 1 inch of the long sides. Sprinkle with the sugar and the cinnamon. Carefully roll up, starting with the long side. Pinch the dough closed, making a seam. Seam side down, cut with a sharp knife into 1 inch thick pinwheels. Place in one or two greased 9×13 pans, 1 inch apart. Cover loosely with plastic wrap and let rise until doubled in size. Preheat oven to 350 degrees and remove wrap. Bake for 15-20 minutes or until lightly brown and done. Don’t let them get too brown, cover loosely with foil if necessary. Cool on wire racks.

For the Glaze:
1 tsp. good vanilla
1/2 tsp. butter flavoring
2 tbsp. butter, softened
small pinch salt, just a few grains
about 4 cups powdered sugar
whipping cream or canned milk to obtain consistency desired for glaze–about 3-4 tbsp. maybe

In a medium bowl, place butter and 1 cup powdered sugar. With the back of a spoon, press the sugar into the butter, mixing well. Add the salt, flavorings and the rest of the sugar. Mix well, then begin adding whipping cream or milk till desired consistency is reached. Use a wire whisk if necessary to beat out lumps. Drizzle or pour over cinnamon rolls. Serve hot if at all possible.

 

I hope you will enjoy these.

Love Ganny Em

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