Tuesday, September 30, 2014

St. Jakobi Pancake Dinner

The Best Potato Pancakes

It all begins with a silent hall, all set and waiting for the first customers.

The kitchen help is preparing for the next day,

right down to the syrup.

Even the men are helping in the kitchen. It doesn't matter that Elmer is the organist. He still pitches in and helps wherever he can.

Outside, the potatoes are peeling all by themselves.
Well, ok, with the the help of a machine, which spews out the peelings and water. Robbie is keeping a close eye on on that.

Out comes the nice white potatoes, ready to be cut into pieces. These fine gents are getting the job done. When you retire from the hot kitchen, you get the job of cutting the potatoes and poking their eyes out. The eyes of the potatoes, not the fine gents' eyes.

There lots of pies,

and even a cheesecake. Caramel Cheesecake!
I tried to sneak it off the shelf, but I didn't even get one finger on it. Those ladies have eagle eyes when it comes to the pies. One piece per customer please. There were apple, blueberry, cherry, lemon, coconut, chocolate, pumpkin, pecan, lime, and on and on and on.

The people line up orderly, waiting to buy their tickets.

Meanwhile, the help in the kitchen is real busy.

Ahem. I said, the help in the kitchen is real busy.

 I know. Slackers, the lot of them. Remember, one is your son-in-law, the other 2 are blood relatives.
 Marv used to be the master mixer of the said pancakes. Today he is the kitchen boss.
I don't know if he knows that.
I don't know if anybody else knows that.
My blog, my decision.

This time Marshall was mixing. He told me they had been mixing and frying since 6:00 a.m. It was now about 8:30 a.m.
I asked him if there was a specific recipe.

Well sure, you add these eggs,

to a bowl of potato, add a measure of this,

 a pinch of that,

give it a mix,

and viola, you have pancakes.
Thank you, Marshall. That was mighty helpful.
Rumor has it the recipe is a well-guarded secret.
Except for the fact that a copy was laying on a table in the dining room.
Those slackers in the kitchen were probably supposed to be guarding it.

So now the customers are being seated,
waiting patiently to be served.
They get pancakes, they get applesauce, they get syrup, they get coffee, they get pie, and let me see. There was one other thing.
Now what was that?

Ah yes. They get sausages!
What a wonderful tasty treat,
at the
But, we're not bragging.
We're just saying.

Saturday, September 27, 2014

From The Kitchen - Outside The Nest

Apple Loaf

It's that time of year. Apple pickin' time.
Here's a tasty little recipe that will tantalize your taste buds. Trust me.
And, it's quite healthy.

First I mix the cinnamon and sugar for the topping. It needs to be all ready before the batter is created.

Next, the sugar and the apple butter.
If you don't have apple butter, applesauce with a dash of ground cloves will work as well.

Then the liquid egg product, such as Egg Beaters.
Or, for the diehards,real eggs.

Plain orange juice right out of the container.

Then the dry ingredients.

Place half of the batter in the pan, top with chopped apples, sprinkle with the cinnamon/sugar mixture.

Then top with the remaining batter, and finish with the remaining cinnamon/sugar.
Then it's into the oven to bake.
Oh, mommy, does the house ever smell good.

Let it cool a bit, pop it out of the pan.

Commence to tasting.
Now, you may think that whole wheat flour will give it an odd flavor ,or make it heavy or dry.
Do not despair, the flavor is outstanding.
This bread is really moist, thanks to the apples and all sorts of other moisture rich things.
I mean, is it ever good (for you),
and quick and easy to make.
Happy Saturday.

Apple Loaf 
1/2 C + 2 Tbsp granulated sugar,seperated
2 Tbsp brown sugar
1 Tsp cinnamon
1/2 C apple butter*
1/2 C liquid egg product or 2 large eggs
1/4 C orange juice
3/4 C all-purpose flour
3/4 C whole wheat flour
1-1/2 Tsp baking powder
1/2 Tsp salt
2 McIntosh apples, peeled, cored, chopped

Preheat oven 325°. Spray 4x8 inch glass bread pan with cooking spray. In a small bowl mix 2 Tbsp. granulated sugar, brown sugar and cinnamon, set aside. Mix 1/2 C granulated sugar, apple butter, egg product and orange juice in a bowl. Stir in flours, baking powder, and salt until smooth.  Place half of the batter in the prepared pan, top with chopped apple, sprinkle with half of the cinnamon sugar mixture. Pour remaining batter on top, sprinkle with remaining cinnamon sugar mixture. Bake 50-60 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool 15 minutes, invert onto rack to cool completely. 8 servings

*You can use applesauce in place of apple butter. Add 1/8 Tsp. of ground cloves to applesauce.

Saturday, September 20, 2014

From the Kitchen - Empty Nest

Southwestern Chicken Soup
The weather the last couple of weeks prodded me to make soup.
Today's special, Southwestern Chicken Soup.

I start by rinsing black beans.
These are a good source of fiber.

Next I add some canned diced tomatoes  to my 6 cup crock pot.

Then the beans. The tomato and beans are about 1/2 of a can each. I freeze the other half for another time. You can add the full can of each, and double the remaining ingredients. Just use a larger crockpot.

Next I add the water,

and thenthe flavor: chicken soup base. I love this stuff.
The best kind to buy: go to the Amish grocery store.

Then some more flavor. This is southwest seasoning. It tastes like Taco seasoning.
I'm sharing my recipe for that as well.
Which means you're getting 2 for the price of 1.

Oh boy, oh boy, is this ever going to be good.
I add some frozen corn, dried cilantro, chopped bell peppers, as well.

Then the chicken breast. I use a skinless, boneless breast.
Put the cover on, turn it on, let it cook, and cook and cook.

Oh my, what a savory, flavorful, colorful, tastyful, tummyful soup.

I had to try it with a bread stick, homemade of course.
You know what?
Is it ever good.
Happy Saturday

Southwestern Chicken Soup
1 skinless, boneless chicken breast
1 C canned diced tomatoes with juice (about 1/2 of a can)
2-1/2 C water
4 Tsp chicken soup base
1 C corn
1 Tbsp chopped green or red bell pepper
1 C black beans, rinsed and drained (about 1/2 of a can)
2 Tbsp southwest seasoning
1 Tsp dried cilantro

Combine all ingredients in a 6 cup crockpot. Cook on low 4-6 hours, until chicken is done and can be shredded. Remove chicken, cut or shred into pieces, return to soup. 3 servings

Southwest Seasoning
1 Tbsp chili powder
1 Tbsp paprika
1-1/2 Tsp ground coriander
1-1/2 Tsp reduced sodium salt
1-1/2 Tsp garlic powder
1-1/2 Tsp oregano
1 Tsp ground cumin
1/2 Tsp ground black pepper
 Pinch of crushed red pepper
Pinch of cayenne pepper

Mix together, store in tightly covered container. Use for taco seasoning or in Spanish rice

Saturday, September 13, 2014

From the Kitchen - Outside The Nest

Next Day Sub Sandwiches

Does this look good?
Then follow along. This is a sub sandwich that you put together the day before you want to eat it.
Like, maybe, the night before the next work day, so that you have a ready-made lunch for the next day.
Or, maybe for that big game the next day.
If you're into that big game.

Start with chopped red onion,

then combine the mayonnaise and cream cheese.

Add a spoon of Worcestershire sauce,

the onions,

the shredded cheddar. Give it a stir.

Spread on the bottom half of a French roll,

add the meat,

then the pickles.
Wrap it tight, and put it in the frig. 
Overnight, or longer.

Oh, yeah. That really hits the spot.
The tanginess, the creaminess, the brineyness.
You can even warm it on a panini press.
Then the flavors really pop out.
Any way you eat it,
Is it ever good.
Happy Saturday

Next Day Sub Sandwiches

8 oz. reduced fat plain cream cheese spread
1/4 C low-fat mayonnaise
1 Tbsp. Worcestershire sauce
4 Tsp. chopped red onion
1 C shredded reduced-fat cheddar cheese
1 lb. sliced ham
1 lb. sliced turkey
Sliced sandwich pickles
8 French rolls

Combine cream cheese, mayonnaise and Worcestershire sauce. Add onion and shredded cheddar cheese. Spread mixture on inside of half of each of the French rolls. Layer on ham and turkey, top with pickles. Place top of roll over all, wrap tightly with plastic wrap. Put into a reclosable plastic bag and refrigerate at least 8 hours or overnight. 8 sandwiches.