Hugs Kitchen

This is the recipe for Creamed Dried Beef from hugs.org. We make it x4 for our big crew, serve it with mashed potatoes and a vegetable. On my plate, I generally mix the vegetables in with my potatoes and scoop the Creamed Dried Beef over it all. Any leftover goes into the fridge for the next day, but I rarely find any left when I get home from work!

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Creamed Dried Beef
Categories:
Yield: 1 Servings

1/4 lb Dried beef
2 tb Butter
1 tb To 2 flour
1 c Milk
Hot buttered toast

Pick meat in small pieces, brown in butter.
Sprinkle on flour and stir. Slowly add milk; cook
until slightly thickened. When it boils, pour it
over a platter of toast and serve at once.

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MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Valley Chicken
Categories:
Yield: 4 Servings

3 1/2 lb Chicken; cut up
ds Salt
ds Pepper
ds Thyme
1/4 lb Bacon; diced
2 tb Oil
1/2 lb Mushrooms; sliced
1 sm Onion; chopped
2 Apples; peeled and sliced
1/4 c Dark rum
1/2 c Apple juice
1/2 c Heavy cream
2 tb Finely chopped parsley
Hot cooked rice

Season chicken with salt, pepper and thyme. Render
bacon, remove from pan and add oil. Brown chicken
in hot fats. Add bacon, mushrooms, onion and
apples.

Heat rum, ignite and pour, flaming, over chicken.
Add apple juice; cover and simmer until chicken is
tender, about 40 minutes.

Arrange chicken on heated platter. Stir cream into
sauce and heat through. Pour over chicken; garnish
with parsley and serve with rice.

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MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Mild Curry Powder
Categories:
Yield: 1 Mix

2 tb Cumin
1/2 ts Crushed red pepper
1/2 ts Mustard seeds
1/2 ts Ground ginger
2 tb Ground coriander
2 ts Turmeric

Pulverize to a fine powder. Store airtight.

Makes 1/4 cup.

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MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Honey Baked Chicken
Categories:
Yield: 4 Servings

3 lb Cut up chicken
1/3 c Butter; melted
1/3 c Honey
2 tb Mustard
1 ts Salt
1 ts Curry powder
Hot cooked rice

Arrnange chicken, skin side up, in a 13×9x2″ pan
and top with combined remaining ingredients,
except rice. Bake at 350° 1 1/4 hours, basting
occasionally. Serve with hot rice.

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Enough about the weather. Here’s a tasty recipe that Carolyn posted to hugs.org. It sounds like a good one to try for one of those cold days. After all, garlic and cream what’s not to like??

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Chicken Breasts with Garlic Cream & Onions
Categories:
Yield: 4 Servings

1 1/2 c Chicken broth
10 sm White onions; peeled
3 Whole cloves
1/4 ts Tarragon or thyme
4 tb Butter
4 tb Oil
4 tb Flour
Salt and pepper
2 Chicken breasts; split and
.. skinned
1/2 lb Mushrooms; sliced
2 Cloves garlic; minced
1 c Light cream

Insert cloves into one of the onions. Bring broth,
onions and tarragon to a boil; reduce heat and
simmer until tender, about 10 minutes.

Melt 2 tablespoons each butter and oil in a large
skillet. Combine 2 tablespoons flour, salt and
pepper in a bag and shake chicken. Brown chicken.
Add onions and broth, cover and cook gently 20
minutes.

In a different pan, sauté mushrooms and garlic in
remaining butter and oil. Add remaining flour,
season and stir until smooth. Add cream, stir
until smooth.

Remove chicken and onions to a platter and keep
warm. Combine broth and cream sauce and heat until
smooth, stirring constantly. Adjust seasonings and
pour over chicken.

Makes 4 servings.

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Here I sit in the early am at my kitchen table in Southern Vermont. Cup of coffee next to the computer. Some folks here have gone off to work, the rest are still in bed. Yesterday, we had a big, unexpected snowfall. It is snowing again this morning, and the wind is whipping around what we got hit with yesterday. It is definitely winter here in the sun belt of Vermont.

I can hear the occasional scrape of the snow plow going by, but no traffic. The roads are still snow covered. No salt or sand laid out that I can see. Luckily, we went to Connecticut and saw my father and brother earlier in the week. If we had planned for this weekend, we would have hit the weather in the traveling. I have a little Dave Ramsey-style baby emergency fund but I wouldn’t want to spend it that way!!

Still, I have to admit that the snow is beautiful.

A good day for baking bread, I’m thinking. Back to work tomorrow, so I have to get my laundry done, and I left the kitchen a wreck yesterday. But I’m thinking that the aroma of bread baking is just what we need today.

MMMMM—– Now You’re Cooking! v5.82 [Meal-Master Export Format]

Title: Oatmeal Peanut Butter Cookies
Categories: Christmas, cookies
Yield: 4 doz

1/2 c shortening
1/2 c butter, softened
1 c packed brown sugar
3/4 c white sugar
1 c peanut butter
2 eggs
1 1/2 c all-purpose flour
2 ts baking soda
1 ts salt
1 c oats

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined.

Drop by spoonfuls onto ungreased cookie sheets and bake for 10 to 15 minutes in the preheated oven, or until just light brown.

Don’t over-bake. Cool and store in an airtight container.

We found this recipe 12/21/08. It’s a real keeper.

I’m thinking that chocolate would be good in this recipe. I’m going to try it with chocolate chips next time.

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I’ve been sorting out some old boxes to make some room for the big sorting of several boxes of pictures. The house is pretty small for all of us so the storage is almost non-existent. Anyway, this recipe was on some recipe cards that my sister gave me years ago. There are coffee stains on the from a spillage of mine. This is a recipe that my mother used to make.

Title: Potato Pancakes
Categories: crs, family, frugal
Yield: one small batch

3 med potatoes
1 grated onion
1 tablespoon flour
1 egg
1/2 teaspoon salt

The only thing Carolyn wrote in the directions: You know what to do!!

I wrote in the following after. Grate potatoes and onion well together. Mix with flour and egg and salt. Spoon mixture into pancake size in hot skillet with oil. Turn over once. Good with Apple Sauce.

Here’s another keeper recipe that I tried for the first time last holiday.  They were gone the first evening, and I had to make more.  I like to use the yellow raisins when I make these.

MMMMM—– Now You’re Cooking! v5.82

Title: Chewy Oatmeal Raisin Cookies
Categories: Christmas, cookies, desserts
Yield: 1 batch

3/4 c  shortening
1 1/3 c  brown sugar
1/2 ts salt
1/4 ts nutmeg
1 ts vanilla
1 ts cinnamon
3/4 ts baking soda
2    eggs
1 c  raisins
2 c  oatmeal
1 1/3 c  flour

Mix together shortening and brown sugar until creamed. Add salt, nutmeg, vanilla, cinnamon, and baking soda; mix well, then mix in eggs. Add raisins, oatmeal, and flour.  Mix well, and drop teaspoonfuls on ungreased cookie sheet.   Bake at 350 degrees for 12-15 minutes. (12 minutes is fine in my oven, longer makes them too crunchy.

I’m thinking that these would be good with a cup of chocolate chips instead of raisins.  Or with cranberries.  Or some nutmeats with chocolate chips.  mmm

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Here’s a family recipe that I originally posted on a cooking fidonet echo, back in the day. I’m not sure if it was the Cooking echo, or the Home Cooking echo. But like most recipes posted to the echoes in the 90s, this one is all over the web now. They are soooo good. They don’t help my or DH’s diet, but we really like them. Good thing that they don’t last long!!

———- Recipe via Meal-Master ™ v8.05

Title: Kris Kringles
Categories: Cookies, Christmas
Yield: 36 servings

1 c Sugar
1 c Light corn syrup
1 1/2 c Peanut butter
6 c Rice krispies
12 oz Semi/sweet choc chips
12 oz Butterscotch chips

Mix sugar and corn syrup in 3 qt saucepan. Boil over moderate heat, remove. Stir in peanut butter and cereal. Press into greased 13″ x 9″ pan.
Melt choc chips and butterscotch chips in a double boiler over hot, not boiling water. [nowadays, I just melt them in the microwave, 2 mins at a time and stir until they are right] Spread over cereal mix. Chill for five minutes, remove fron pan, and cut.

Francis R. (Sonny) Martin, Sr. From the family recipes of Charlotte Welch, the cooking librarian

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