Farmers' Chili

Al Neenya says we are going to have a cold winter...I've heard others say that also in the past week. So, let's prepare ahead of time and I'll share with you this all-time favorite chili dish. Our family loves chilli any time, but as the kids sat down to supper tonight, one of my family members said, "Hm....this has a smoked taste." Yes, it does...tweak this with some farmer sausage, and you will have one hefty bowl of Chilli.

• 2 pounds ground beef
• 1/2 ring farmer sausage cubed.
• 2 onions
• 3 cloves garlic
• 1 can of canned tomatoes (28 oz.)
• 1 can tomato sauce (14 oz.)
• 2 cans tomato past (6 oz.)
• 1 can kidney beans (19 oz)
• 1 can beef broth (10 oz.)
• 1/2 cup packed brown sugar
• 1 tablespoon chilli
• 1 1/2 cups Salsa
• 1 teaspoon oregano
• 1/2 teaspoon pepper
• 1 teaspoon salt

1. Brown ground beef and saute onions together.
2. Drain off extra liquids.
3. Pour into a large cooking pot.
4. Add all ingredients in order.
5. Simmer and cook for 2 hours on medium heat.

Don't worry too much if all your ounces and milligrams don't match up completely...Just take whatever you have in your cupboard and I'm sure it will have just the right zest. Why don't they have a few standard sizes for cans instead of 5 different sizes?
Oh, by the way, add a fresh salad and don't forget to add some Health Buns.


Marg

Paska

Paska, Books, Lepps Farms...too much excitement for one week. By now most of us are back in our kitchens trying to prepare our last minute Easter Paska.
We all have our favorites and so we repeat them over and over because our families love them. I'm sure by now, you've all tried Lovella's Paska Recipe, which is the recipe that united us, women, together. Thank-you Lovella for a wonderful tutorial.
But today, I will share with you our family's tried and true version, the one that my kids keep asking me to bake, the one in the big pan that feeds the whole family.
What's most important is, that this keeps bringing traditions and families together.
I highly recommend that you check out Ellen's Paska Spread. I will be making this spread this year. When I tasted it, I realized that my grandmother had made it many years ago and  I could still savor the taste.
Remember, it's only Thursday, it' never to late to make Paska...Keep practicing.

• 1 cup milk (1/2 cup cream and 1/2 cup milk)
• 1/2 cup melted butter
• 1 cup water
• 3 tablespoons yeast
• 1/4 teaspoon salt
• 8 - 10 whole eggs
• 1 1/2 cups sugar
• 2 tablespoons lemon zest
• 10 cups flour.

Kneading Machine Procedure

1. Heat milk just to a scalding level, then add butter which will melt in the milk.
2. Add 1 cup water to the milk mixture and by now this will have cooled down the hot milk.
3. In mixing bowl blend half of the flour with fast-rising yeast, and add salt.
4. Add liquids and blend for 5 minutes on the lowest setting.
5. Combine sugar and eggs and lemon zest into a mixing bowl and beat for several minutes.
6. Add remaining flour and add egg mixture into the kneading bowl, and knead at a high setting till the dough pulls away from the mixing bowl.
7. Dough texture should remain soft.
8. Let the dough rise in the mixing bowl till doubled in size. Cover with saran wrap and towel.
9. Meanwhile, prepare your baking pans with cooking oil or parchment paper.
10. Shape your dough into preferred pans and let rise again for 1 hour or till doubled in size.
11. Bake at 325°  Buns need 20 minutes, while loaves need about 30-35 minutes. Check regularly that the bread does not get too brown on top.   
12. Ice with your favorite spread.

Here's my favorite icing.  I love this one because you can make it ahead of time and keep it in the fridge up to three months. It's also excellent for cinnamon buns.

• 2 tablespoons cold water
• 41/2 tablespoons white sugar
• 2/3 cups shortening
• 1 egg
• 21/2 cup icing sugar
• 1 teaspoon vanilla

Dissolve white sugar in water. Shake or stir frequently. Set aside. Beat remaining ingredients to the consistency of whipped cream. Beat in sugar and water mixture. Store covered in the refrigerator. Will keep up to 3 months.
Most of our family will slice the Paska and spread it on like butter. So take the extra spread along with you. And you must always add many colorful sprinkles.
Meanwhile, let's not forget the real message of Easter in Paska making, but rather focus on who Jesus is; the Crucifixion and the Resurrection.

Unbaked Cherry Cheese Cake

Just last week Anneliese shared a post on Last Times! I think most of us could hardly read that post without a dry eye. Today I am sharing a recipe post, which I remember fondly when Helen, our mother in law said that she would no longer be able to make her cherry cheesecake. I remembered this as our 'last' time, enjoying her specialty cake, and am still savoring those last bites.
So I visited with her this past month and asked her permission to use her recipe, her pans, and tools. She was more than delighted that I would consider keeping this Christmas recipe alive in our family. So I followed her recipe, as she described with full details each step, and realized that I could continue serving Helen's most delightful cheesecake. The beauty of this recipe is that you can make this in advance, a few days before your event. With a bit of optimism, we have been able to revive her recipe for our next Christmas gathering.

• 1 1/3 cup graham wafer crumbs
• 1/2 cup butter (melted).
• 250 grams cream cheese (room temperature)
• 1 cup icing sugar
• 1/2 cup finely chopped hazel nuts
• 1 cup whipping cream ( to be whipped)
• 2 tablespoons icing sugar
• 1/2 teaspoon vanilla
• 1 tablespoon vanilla instant pudding powder
• 540 ml (19oz.) cherry pie filling

1. Combine graham wafer crumbs and melted butter. Press onto the bottom of a 9" springform pan.
2. Chill for 30 minutes
3. Combine cheese and icing sugar. Mix until blended and fluffy. Spread over graham wafer crumbs.
4. Sprinkle with hazelnuts
5. Beat whipping cream, icing sugar, vanilla, and then mix in pudding powder.
6. Spread over nuts.
7. Cover pan with saran wrap and chill several hours.
8. Spread cherry pie filling evenly over all.
9. Cover again and chill several hours or overnight.

Now you know why some of Helen's tools hold a high price. This orange lifter is called a Kuchenretter, made in Germany, which is a must in every kitchen. It lifts the cake with ease as it slides onto your platter.

Creamed Ham on Biscuits

This meal brings back memories of Saturday night suppers when I was

 growing up.  Mom would always have a can of ham in the cupboard 

so this was something she could whip up in a few minutes.  

I don't buy canned ham very often so I use leftover ham cubes or cooked chicken.  Add a salad and you have supper ready.

Ingredients for the Creamed Ham

• 1 tablespoon oil
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped red pepper
• 1/2 cup finely chopped carrot
• 1/2 cup chopped mushrooms
• 1/4 cup frozen peas
• 1 cup cubed ham
• 2 tablespoons butter (second amount)
• 2 Tablespoons flour
• 1 cup milk
• salt and pepper to taste

Ingredients for the Biscuits

• 1/4 cup butter
• 1 cup flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 3/4 cup buttermilk

Method for the Creamed Ham:

1. Preheat oven to 375 degrees. 
2. Place 1 tablespoon oil and butter in a large skillet over medium high heat.
3. Add chopped vegetables and saute' until softened.
4. Add ham and frozen peas, stir and heat for another minute or so and set aside.
5. In a small saucepan or microwavable bowl, melt 2 tablespoons butter.
6. Stir in flour until combined.
7. Add milk and continue to cook and stir until sauce is thickened.  
8. Add salt and pepper to taste.
9. Stir in ham and vegetables and place in casserole dish.

Method for the Biscuits:

1. Place all dry ingredients into a bowl.
2. Cut in butter to form pea sized crumbs
3. Using a fork, stir in Buttermilk just until all is moistened.
4. Drop by large spoonfuls over creamed ham mixture.
5. Place casserole in 375 degree oven and bake for 10- 15 minutes or until biscuits are lightly browned.
6. Serve immediately.

Makes 4 servings.

Beef and Corn Cups

Three of our grandchildren recently came for a 4 day visit and 

I was looking for something to make for supper that would appeal to their young, and sometimes fussy appetites.

I remembered making these for their Daddy many years ago and pulled out the recipe to give them a try.  Sure enough, they were as as much a success with today's children as for the previous generation.

For the beef mixture:

• 1 pound lean ground beef
• 1 medium sized onion, chopped
• 1/2 a red or yellow pepper chopped (opt.)
• 1/2 teaspoon basil
• 1 cup corn - either canned or frozen
• 1/2 tin undiluted mushroom soup
• salt and pepper to taste

1. Brown ground beef with onion and pepper, drain any fat.
2. Add basil and corn and remove from heat.
3. Add just enough mushroom soup to moisten the meat and corn.
4. Season to taste with salt and pepper.
5. Set aside to cool.

For the Cheese Sauce:

• 4 tablespoons butter or margarine
• 4 tablespoons flour
• 2 cups milk
• 1 1/2 cups sharp cheddar cheese, grated
• 1 teaspoon Worcestershire sauce
• salt and pepper to taste

1. Using an 8 cup measuring cup or bowl, melt butter in microwave.
2. Add flour and mix well.
3. Blend in milk a little at a time, stirring with a whisk until smooth.
4. Microwave for one minute at a time, stirring well each time.
5. Cook until it comes to a boil and thickens.
6. Stir in cheese until it melts and season to taste.

Note: I always use my microwave to make sauces but feel free to do it on the stove if that's your usual method.

For the Biscuits:

• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup vegetable shortening or margarine
• 3/4 cup milk

1. Combine flour, baking powder and salt in a mixing bowl.
2. Cut in shortening or margarine.
3. Add milk and mix lightly with a fork until dough forms a ball.
4. Knead briefly by hand just until smooth. (about 12 times)
5. Roll out on a floured board to about 1/4 inch thickness.
6. Using a circle or scalloped edge cutter, cut circles to fit into your muffin tin.  I used a 4 inch cutter.
7. Tuck into muffin tins so that the biscuit lines the bottom and up the sides of each cup. 
8. If you like, cut small shapes (heart, star) from leftover dough.
9. Fill with cooled beef mixture and top with a cut out star or heart.
10. Bake in a 450º oven for 12 minutes or until biscuit edges are lightly browned.
11. Serve with Cheese sauce.

Chicken Zharkovia (Russian Peasant Stew)

This was a dish that brings back memories from my mother’s kitchen growing up.

Chicken Jharkovia (Russian Stew)

• 1 fryer or roasting chicken cut up into pieces
• Vegetables cut into large chunks
• 1 onion or 2 leeks
• 2 potatoes
• 2 stalks of celery
• 2 carrots
• 1 bell pepper
• 2 zucchini
• 2 parsnips, or turnips or both
• flour to dredge chicken in
• salt and pepper to taste
• 1 tablespoon oil
• 2 tablespoons butter
• 4 cups chicken broth and 1 cup of water if more liquid is needed

Method:

1. Have all your vegetables washed, peeled, cut and set aside. 
2. Prepare the chicken by rolling in flour seasoned with salt and pepper (start with 1/2 cup flour, 1/2 tsp. salt and 1/4 tsp. pepper). 
3. Shake off excess flour and add to heavy dutch oven with 2 Tbsp. butter and 1 Tbsp oil heated.  
4. Brown all chicken pieces well. 
5. Remove browned chicken from pan and add all the vegetables except zucchini and parsnips. 
6. Brown well in the drippings.  
7. Add chicken to the vegetables and add 4- cups of broth. 
8. Cover and let simmer on top of stove or in preheated 350 degree oven for 45 minutes. 
9. At this point taste and see if you need to add salt and pepper. 
10. Add the zucchini, parsnips and extra cup of hot water if needed. 
11. Cover again and cook for another half hour or until vegetables and chicken are cooked through.
12. Serve with good bread.

Sloppy Joe Pizza

I don't remember my mom ever having a pizza pan. She made pizza on cookie sheets, so I had square slices before I ever had triangular pieces. They taste the same. Anyways, using sloppy joe sauce on pizza is something I did when the kids were teen-agers and for some reason I often made it on a large cookie sheet or jelly roll pan. Recently I made it for just the two of us. It was great! And there was plenty left for lunches!

For the crust I used my trusted French Bread recipe. It's on this blog, but I will post it again so it's on the same page.

Ingredients for Crust:

• 2 tablespoons sugar
• 2 tablespoons oil
• 2 teaspoons salt
• 2 cups hot tap water
• 2 cups multigrain flour
• 2 1/2 - 3 cups unbleached flour
• 2 tablespoons instant (quick rise) yeast

Ingredients for topping:

• 1 pound lean ground beef
• 1 package sloppy joe seasoning
• 3 tablespoons tomato paste
• thin slices of pepper, any color (optional)
• 4 cups cheese (mix of favorites or mozzarella)
• 1 tablespoon freeze dried basil
• 1 teaspoon dried oregano
• sprinkle of crushed chilies (for those who like a bit of heat)

Method for Crust:

1. Put sugar, oil and salt in mixing bowl. Add hot water and stir in two cups flour.
2. Stir in the yeast and add 1/2 cup of flour at a time stirring until all the flour is mixed in well.
3. Knead for a few minutes until smooth.
4. Cover with towel and plastic bag and let rise for 20 - 30 minutes.
5. With greased or floured hands, scoop around the edge of the risen dough to deflate.
6. Pinch off about 2/3 of the dough to spread out on a greased 11x17 inch pan. If your pan is smaller, use half the recipe for one pizza or if using medium sized pizza pans, divide the dough into three. (Use any leftover dough to form a loaf, cut shallow lines into it, cover, let rise and bake 20 minutes.)
7. Once you have spread the dough on the pan, let it rise for 30 minutes
8. Bake at 400 F for about 10 minutes... only until just done.

Method for Pizza:

1. While dough is rising . . . brown the meat.
2. Add seasoning, tomato paste and 1/2 cup water.
3. Cook 5 - 10 minutes.
4. Spread on baked pizza crust (hot or cold)
5. Cover with sliced pepper if desired, or just cheese.
6. Sprinkle with basil and oregano. Hot pepper flakes if desired.
7. Bake about 10 minutes or until cheese is melted.
8. Large cookie sheet serves 6-8

Crispy Twisters

This is not so much a recipe as it is an idea. It's kind of interesting that we were introduced to KFC Twisters while in Indonesia . . . maybe because we rarely pick up KFC while at home, but when you are in a foreign land, you are very happy to get something that tastes like home.

I get my breaded chicken strips (crispy tenders) at Neufeld Farms which is a local family run business where you can get many ready to go meal ideas. Having a bag of these in the freezer comes in handy. Bake breaded chicken strips according to instructions.

Heat soft tortillas on medium heat in Teflon pan (no oil), about a minute on each side or until golden spots appear.

Wash loose leaf or iceberg lettuce. If desired, chop lettuce. Cut up a few ripe tomatoes. Get out dressing of choice. We like ranch or mayonnaise ... also some salsa if you like.

Spread warm tortilla with dressing, cover with lettuce, tomatoes and hot chicken. Wrap or roll up.

Serve with Caesar or spinach salad. These taste as good as the original at a fraction of the cost and still give the cook a break.

Chicken Enchiladas

Chicken Enchiladas

• 1 package Sundried Tomato Tortillas
• 1 can black beans
• 1 can corn
• 1 can green chilies
• 1 onion chopped
• 4 cups cooked leftover chicken, shredded or cubed
• 1 ~ 5oo ml. light sour cream
• 1 can mushroom soup
• 1 can refried beans
• 3 cups shredded cheddar or use shredded tex mex cheese

1. Spread the tortilla shells with a good tablespoon of refried beans.
2. Mix together the black beans, corn, green chilies left over chicken and chopped onion.
3. Mix together the mushroom soup and sour cream to make a sauce.
4. Put one third of sauce on the bottom of the pan.
5. Put one third in with the chicken mixture.
6. Divide the chicken mixture between the tortilla shells, and roll up. Lay them in a greased 9 by 13 pan. . you may need another pan.
7. Put the remainder sauce on top of the tortillas. . .and sprinkle with the cheese.
8. Bake in a 350 oven for about 30 minutes or until the cheese is bubbly and the dish is heated through.
9. Serve with salsa .. .guacamole and tortilla chips.