cheese burger and fries casserole and food preservation

Thursday.
These are the dresses we wore in the fifties:

 


Tuesday:  I have just finished 30 pounds of pulled pork for a wedding reception for a friend putting a wedding together on a low budget.  I roasted 4 large pork shoulders in my turkey roaster all night long (on low) and they were perfect this morning.  I cannot stand to look at food now. (That's a blessing.)

• 
• 
• 
• 
• 
• 
• 
• 
• 

Cheese Burger and Fries Casserole

Miz Helen's Kitchen

Serves 10 

Ingredients

1 pound ground chuck, browned 

1 Red Bell Pepper, chopped

1 yellow onion, chopped

2 cloves garlic, minced

1 30 ounce Frozen Bag Hash Browns, thawed

1 cup Sour Cream

1 8 ounce block of cream cheese, softened

1 10 ounce can cream of mushroom soup

1-1/2 cup cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1 teaspoon salt

2 teaspoon pepper

1/2 teaspoon cayenne

1 teaspoon dried basil

1 tablespoon dried parsley

Directions

In a large skillet on medium heat cook the ground chuck, just before it begins to turn brown add the garlic, onion and bell pepper.  Cook the mix until the onions are clear. 

Add the meat and vegetable mixture to a large mixing bowl and add the potatoes, sour cream, soup, and cheeses, reserving 1/2 cup of the cheddar cheese for the top of the casserole. Mix well.

Stir in the salt, pepper, cayenne, basil and parsley.

Spray a 9 X 13 baking dish with cooking oil.

Pour the casserole mix into the baking dish and bake at 375 degrees for 45 minutes.

Remove the casserole from the oven and sprinkle the remaining cheddar cheese on top. Cover the casserole and let set at room temperature for 20 minutes.

When you uncover the casserole the cheese has melted and the casserole has set and is ready to serve.

Garnish with fresh Parsley or fresh Green Onions

Tips:

This will freeze well for up to 3 months.

SEVEN WAYS TO PRESERVE FRESH FOOD:

Wrap the top knob of the bunch of bananas with plastic wrap. (Just the knob that holds the bananas together.) They won't ripen as fast. (I am going to retry this on a fresh bunch and see if it really works. I did tie up a bunch I had, but it didn't make any difference.  I'll let you know.)

Store mushrooms in a paper bag in the frig.  They won't become slimy.

Line your crisper drawer in the frig with paper towels.  Your lettuce and leafy vegetables will keep longer.

Throw an apple in the potato bag.

Wash your blueberries, strawberries, and raspberries with a vinegar bath and then rinse and let dry. (one part vinegar and two parts water for the bath.) They will not spoil as quickly.

I knew about this one from Martha Stewart and it really works: wrap your celery in foil and store in the frig.

Summer blooms at Many Branches

I must say it is more and more difficult to use this blog.  Pictures, even my own, place themselves in awkward positions and refuse to move.  So if this blog seems 'off' it is the computers fault. LOL. The recipe today is for meatball buns which would be fun for my gang on the 4th.  Many hungry mouths to feed on that special day.  Scroll down for picture and recipe.  But first, Many Branches is in full bloom and full weed at this point.  Matt is doing a great job keeping up with it, bless his heart.

Well, the blog insists the recipe goes here--no control, so here it is:

Italian meatball buns:
12 frozen bread dough dinner rolls
Let stand at room temperature 25-30 minutes to soften
1 package meatballs, thawed (or make your own)
2 tbsp. olive oil
1/4 cup grated Parmesan cheese
1/4 cup minced fresh basil
1 1/2 cups marinara sauce, warmed
Cut each roll in half.  wrap each portion around a meatball.Place on greased baking sheet.Cover to let rise about an hour or two.Bake 350 for 12-15 minutes. The picture at the bottom of the post shows the results.

                                                                               

                                                                       

                                                                                             
Trays of sugared flowers for wedding cupcakes.

                                                                         

  

                                                            

Celebration Lemon Poke Cake~

                

These poke cakes look like celebration.  There are a lot of parties and get- togethers this time of year. The Lechlers' schedules are no exception.  Joe and Glenda are coming from Cincinnati Monday to stay several days.  We have hardly seen them since our month with them in Florida, so we have some catching up to do.  Naturally I have this new cake to try out on them.  It screams spring. It screams school is out. It screams graduation. It screams eat me!



I  have this cookbook devoted to poke cakes.  This subject has the most hits ever on my site.  So you might like to buy this little book from Amazon.  (Andy told me that starting Monday Amazon is forced to charge sales tax if you live in Ohio.)  Bummer! We got away with it for a long good time.  Oh well, even though most of us do MORE than our tax share, I guess sales tax hits everyone and so those who have gotten away with not paying taxes will be hit the same.

The picture shows double layers, but I am going to make it in a 9x13 pan.

1 box white cake mix. Make it according to the box and leave it in the pan after it comes from the oven.
With a fork, poke holes all over the cooled cake.


Combine 1 box of lemon gelatin with 2 cups boiling water and stir the mixture until it is dissolved. Let it cool a bit.After the mix has cooled some, pour it slowly over the cake making sure the holes get a good filling. Refrigerate at least 3 hours.

Take cake from the frig and spoon and spread the lemon pie filling from a 22 oz. sized can over the cake. (If you do layers, spread 1/2 between the layers and the other half on top of the cake.

Frost the cake with whipped topping.  Keep the cake in the frig if there are left overs.  It is meant to be cool and refreshing.
We are making sugared pansies for the top of wedding cupcakes today.





From One Good Thing blog:

Homemade Streak-Free Window Cleaner

• 1/2 bottle of “Jet Dry” (the bottle I bought was just under 7 ounces so I measured out 3.5 ounces)
• 4 Tablespoons Alcohol (I used rubbing alcohol….70% I believe)
• 1/4 Cup Ammonia
• 1 handful of powdered dish-washer soap (which depending on the size of your hand could probably vary quite a bit!  I used a “handful” which looked to me to be about 1/4 cup.  Give or take.)
  2 Gallons of Hot Water

We have a lot of windows here at Many Branches and washing them has always been arduous.  One Good Thing posted this recipe for no streak windows.  Get one of those car wash mop like things with a long handle.  Spray your windows and put the (above) recipe on the windows with the car mop.  Spray again with water and Bob's your uncle.  No hand drying, no streaking and much more economical than the outdoor Windex (which is very good but over $8. a bottle.)

Burger Bowls from Mennonite Girls Can Cook

I am such a recipe pincher today.  See David L.'s cranberry upside down cake. YUM. Scroll down tor the other recipes mentioned.

Cranberry Upside Down Cake (I have just the right big iron skillet in which to make this.  Now to find the frozen cranberries that I have buried in one of my freezers.)

10 to 12 servings

 CRANBERRY UPSIDE DOWN CAKE from David Lebovitz (with thanks.)

This cake can also be made in a regular 9-inch (23cm) cake pan, one that is fine to heat on the stovetop if you don’t have a cast iron skillet. (If you don’t have a regular cake pan that can be put over direct heat, such as a glass or ceramic mold, you can heat the butter and brown sugar in a saucepan and pour it into whatever pan you’re using.) Don’t use a springform pan as the topping will almost certainly leak.

If using frozen cranberries, no need to defrost them before using them. If you want to substitute other fruits, just arrange them in a pinwheel or haphazard design over the layer of brown sugar topping in place of the cranberries. If using slices of raw pineapple, sauté it first for a few minutes, until heated through.

Topping

4 tablespoons (55g/2 ounces) unsalted butter, cubed
3/4 cup (135g) packed light brown sugar
3 cups (280g/10 ounces) fresh or frozen cranberries

Batter

• 1 1/4 cup (175g) all-purpose flour
• 1/4 cup (50g) coarse cornmeal or polenta
• 1 1/2 teaspoon baking powder, preferably aluminum-free
• 1/4 teaspoon salt
• 1/2 cup (115g/4oz) unsalted butter, cubed, at room temperature
• 3/4 cup (150g) granulated sugar
• grated zest of one lemon
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (125ml) whole or lowfat milk, at room temperature

1. In a 9- to 10-inch (23-25cm) cast iron skillet, melt the 4 tablespoons of butter and the brown sugar together, stirring frequently, until the sugar is moistened and liquefied. When the mixture starts to bubble, remove from heat and set the pan aside.

2. Preheat the oven to 350ºF (180ºC).

3. In a small bowl, whisk together the flour, cornmeal or polenta, baking powder, and salt.

4. In the bowl of a stand mixer, or by hand in a mixing bowl with a spatula, beat the ½ cup of butter, granulated sugar and lemon zest at medium high speed for 3 to 5 minutes, until very light and fluffy.

5. Reduce the speed of the mixer to medium and add the eggs one at a time, stopping the mixer to scrape down the sides. Mix in the vanilla extract.

6. At low speed, add half of the flour mixture, then the milk, then the remaining dry ingredients, mixing just enough so that they’re all combined. Do not overmix.

7. Distribute the cranberries in the prepared pan over the brown sugar mixture and shake the pan so they are in a relatively even layer. Spoon the batter over the cranberries in four mounds, then use a spatula to spread the batter evenly over the fruit.

8. Bake the cake until the top is golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Remove from the oven, wait 10 minutes, then run a knife around the cake. Place a serving platter overturned on top of the cake in the skillet, then using oven mitts to cover your hands, flip the two over simultaneously, until the cake releases from the pan.

                  

Burger Bowls

This is such a great idea.  Although not original to me or to the Mennonite girls I just wanted to share this with you since Memorial Day is coming up Monday.  I have used their picture and recipe, with thanks. You might want to check out their daily blog.  They have good ideas.
Also, I am pinching another recipe and picture from Betty Rosbottom, my former cooking teacher.  She has a blog as well. I thought I could use this potato salad recipe because a friend of mine has a daughter getting married on a very low budget.  I have offered to help in several ways and food is one part of this offer.  I am doing five dishes for the reception and have been thinking about things that do not need heating or fussing over.  I will try this potato salad recipe to see if it will work with the ham and other dishes I am doing for her.

 Great Potato Salad for the Holiday Weekend

Potato Salad with Artichokes and Bacon

Dressing
3 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
7 tablespoons olive oil
1/3 cup chopped shallots

Potato Salad
2 pounds small (2-inch diameter preferably) red skin potatoes, scrubbed but not peeled
Kosher salt
6 slices smoked bacon (6 ounces) cut crosswise into 1/2 inch pieces
1 1/2 cups frozen artichoke hearts (about 6 ounces), defrosted and patted dry (See note.)
3 tablespoons chopped chives
3 tablespoons chopped dill
Freshly ground black pepper

1. In a small bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the olive oil. Stir in the shallots. Set aside while you prepare the potato salad.

2. Bring a large saucepan of water to a boil and add 1 tablespoon salt and the potatoes. Cook until tender, but not mushy, about 12 minutes for small potatoes and 20 minutes or more for large ones. The potatoes should be tender when pierced with a sharp knife. Drain the potatoes in a colander and while still warm, but cool enough to handle, cut them into 3/4 inch cubes. Put the potatoes in a non-reactive serving bowl.

3. Place a medium skillet over medium heat. Add the bacon, and sauté, stirring often, until crisp and golden, 3 to 4 minutes. Remove the bacon with a slotted spoon to drain on paper towels. Remove 2 tablespoons of the bacon drippings in the pan and pour them over the potatoes. Toss to coat well.

4. Halve the artichoke hearts lengthwise and pat them dry again with paper towels. Add them to the bowl with the potatoes. Whisk the dressing well and pour over the potatoes and artichokes. Gently stir in the chives, dill, and bacon. Season the potato salad with salt and pepper. (Potato salad can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature 30 to 45 minutes before serving.) Serves 5 to 6.

Note: Trader Joe's sells 12-ounce bags of frozen artichokes. You'll need bout a half bag for this recipe and can freeze the rest.

Copyright Betty Rosbottom 2015

---

Burger Bowls from Mennonite Girls Can Cook (blog)

•  1/2 pounds lean ground beef
• 1/4 cup finely chopped or grated sweet white onion
• 1 seeded and grated fresh jalapeno (optional)
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp Montreal steak spice
• 1/2 tsp garlic powder
• 4 tbsp panko bread crumbs
• 4 tbsp BBQ sauce
• 4 strips bacon
• 1/2 cup thinly sliced mushrooms
• 1 cup peppers, chopped coarse
• 1/4 cup onion diced
• olive oil
• 8 slices cheese of your choice, Cheddar, provolone, jack or any others you like. (We used provolone as it really pairs nice with mushrooms)

1. Mix together burger with next 7 ingredients.
2. Shape into 4 large meat balls. 
3. Using a can or cup press down in the middle, forming a bowl shape with each meat ball. Pull can away and shape so the sides and bottom are all equal in depth of meat. 
4. Pre cook bacon just until it begins to sizzle. Remove and let cool. This is just to give it a bit of a head start. It will still be raw.
5. Wrap one piece of cooled bacon around each burger bowl. and secure with a tooth pick.
6. Add a small amount of olive oil to a fry pan and add mushrooms, peppers and onions. Saute until they are just beginning to get tender.
7. Lay one slice of cheese in the bottom of each burger shaped bowl. Top with sauteed veggies. 
8. Heat grill to 350º. Cook burger bowls for approximately 30-40 minutes or until bacon and burger is cooked. Because you do not flip these burgers make sure you check the burgers every 15 minutes to insure their is not an open flame beneath them, causing them to burn. You may want to move them to an indirect cooking spot on your grill of this is happening. 
9. Top with another piece of cheese for the last 10 minutes of grilling.

Cussing Nordic pans~

The first time I baked in a Nordic pan, the cake turned out looking like it came from a Paris shop.  I kid you not.  So, I bought 3 more Nordic pans and each time the first time they were used there is no sticking problem.  Today I have this quick beautiful easy lemon cake to bake for the first time and I ignored all of my other cake pans and foolishly selected one of the troublesome Nordic pans.  I sprayed it within an inch of its life and IT STILL STUCK.  People were bringing their children inside their houses.  I could be heard for miles. So, I sliced the cake in the pan and it tasted delicious.  I will share this recipe because it is so good, but really, what am I to do with all of this Nordic ware?

Jello lemon cake
Ingredients:
1 package of yellow cake mix
1 box of dry packaged lemon Jell-o gelatin
4 eggs
3/4 cup water
3/4 cup vegetable oil
Preheat oven to 350. Mix together the ingredients that I have listed.  Spray your cake pan or 9x13 baking dish (if you use a baking dish you can always cut it in squares and it will come out great....shoulda, woulda, coulda.

icing
2 cups powdered sugar
2 lemons, juiced (about 6 tablespoons)
2 tablespoons of melted butter
Mix and pour over hot cake after poking holes in the cake first.

5 from 1 reviews

Coconut Cream Pie Bars

 

Print

Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

 

THESE ARE SO AMAZING. MAKE THEM NOW.

Author: Willow Bird Baking, with filling adapted from All Recipes

Serves: 12-16

Ingredients

Crust Ingredients:

• 1 cup (2 sticks) butter
• 2 cups all-purpose flour
• 1/2 cup powdered sugar

Coconut Cream Filling Ingredients:

• 3 cups half-and-half
• 3 cups coconut milk
• 4 eggs
• 1 1/2 cups white sugar
• 2/3 cup cornstarch
• 1/2 teaspoon salt
• 1 1/2 cup flaked coconut
• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla extract

Whipped Cream Topping Ingredients:

• 2 cups heavy whipping cream
• 1 tablespoon cold water (for stabilizing)
• 1 teaspoon gelatin (for stabilizing)
• 3-4 tablespoons powdered sugar
• 1 cup coconut, for toasting

Instructions

1. Make shortbread crust: Preheat your oven to 350°F. Prepare a 9 x 13 in. baking dish with a foil sling (I use one long sheet across the length of my dish, and two overlapping short sheets across the width of my dish — just arrange it so that it has some overlap and overhang to help you pull the bars out after they’re finished). Cut the butter into the flour and powdered sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6-10 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack.
2. Toast coconut for the topping: Spread about 1 cup of the coconut flakes out on a baking sheet and bake in the oven along with your shortbread crust for 3-6 minutes, stirring every minute or so, until the coconut is golden brown. Spread it out on a plate to cool completely.
3. Make coconut cream filling: Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring it to a boil over medium-low heat, whisking constantly until it’s thick and bubbling (this can take anywhere from 15-30 minutes. Just do it. It’s worth it.) Add coconut and vanilla extracts and the 1 1/2 cups of untoasted coconut and stir. Pour this filling over your cooled crust, letting it cool for a bit on the counter before sticking the whole thing in the fridge to chill until firm, about 2 to 4 hours.
4. Make whipped cream topping: Put 1 tablespoon cold water in a small bowl and sprinkle the gelatin evenly over the top. Let it soften for 2 minutes before microwaving it for 30 seconds and whisking to dissolve the gelatin. Using a chilled bowl and beater, whisk the 2 cups of heavy cream and powdered sugar together until the cream forms stiff peaks, stopping to add gelatin mixture about halfway through. Dollop the cream over your bars and gently spread it around. Sprinkle on toasted coconut. Chill until ready to serve to let the whipped cream set up. Use the sling to pull the bars out of the dish, slice with a sharp knife, and enjoy!

Men at work (women too)

It's National Sandwich week in England this week.  They do it best!

We have had three men working five days on our property and it is exhausting and I am not even doing the heavy work.  I am, however, cooking for them to encourage a good job.  It is hardly necessary because I know they are good workers and even better eaters.  Luckily for everyone, it has been sunny, yet not oppressively hot even though it has been around 80 degrees...go figure.  It is Ohio, so I guess stews and soups still work in early May. They are gone now and things look really good, except for the pool.  The later you close the pool and the earlier you open it the better it is.  Well, due to the painting of the pergola, it is very late to open the pool and it is a mess.  Poor Andy is out there shaking his head and bemoaning the results of late opening. Let's just say it is not inviting and no one will win $10. for being the first in the pool for a few more days.

The workers really enjoyed brat patties.  I don't know why they cost more.  They are less worker intensive since they don't have to encase the product. It should cost less since a couple of steps are missed and yet, of course, the price at Carfagna's has risen from $1. a patty to $1.50.  Now they are saying $1.50 is a sale price so hurry and get the bargain.  Do they think we are stupid?  It is like Seasonal Concepts, which is now closed by the way.  One season I went in there to buy outdoor furniture.  At the end of the season I thought I would get a few more chairs on sale.  The on sale end of the season price was MORE that I paid at the beginning of the summer.  I never went back.  They are closed! Carfagna's has pulled their meat prank before with their breaded veal cutlets.  They started out at around 89 cents a piece and as they became more popular the prices have risen to a little over $3. per cutlet. I haven't given up on them, but I am getting cranky.  So, I sauteed onions to a nice caramelized color, got some of that good hot German Cincinnati mustard, a nice thick soup and there was one nice meal for Johnny and his crew. Variations of that theme kept them happy and they worked so well and we were pleased with their results.Cook's Corner came today and at a glance it looks interesting.  But, I have to go spell Andy at the pool.  Dirty work indeed, but it has to be done.  Where is Johnny when we need him...off to another job.

If you have eggs and a frig full of things that need using, add one of these to the menu.  I fried potatoes with onions, short pieces of bacon, fresh herbs, a bit of broccoli, cheese and you could go on and on.  It was delicious, so...
 I added one of these to the menu and it was well received.

This week is National Sandwich week in England.  I have always maintained that the Brits make the best sandwiches and now I know why--they have a week long celebration honoring two pieces of bread and a filling.  It doesn't take much to entertain them, bless their hearts and good for them.

Another phase of restoration is going on.  Our new driveway (new six months ago) is being sealed as I write.  It's a big deal staying off a driveway for two full days and nights with this many people coming and going all the time.

I am not crafty, but I like this bookmark idea using old earrings and ribbons. I think even I could manage this artful display.