This one is for you Jamie...

Well Jamie threw out the gauntlet and now I have to answer back. No, it's not hard to do dumplings, although it took me a few years to do them. Don't know why I didn't until the piggy kids started asking for them.
I use a basic soup or stew and plop them on top with my cookie scoop. Either until the bowl of mix is gone or the pot is covered ;0) And if you don't do homemade soup, find some soup starter or the Bear Creek brands. They work great too. It's just a matter of preference.

Example: Tonight I made a HUGE pot (about 12 qts) of chicken stock to freeze (meat, veggies and broth). I took out about 3 large freezer containers and will put them in the freezer for later use. No pasta since it breaks down and gets gross. I put all that stuff in when I thaw it out.

That left at least half a pot which I brought up to a boil. I use my cookie scoop for "dumping" them in the pot. ;0)

Recipe for Denice's Dumplings...

One & 1/2 cup flour
2 tsp baking powder
1 tsp salt
2 tsp parsley (optional)
1 cube softened butter or marg
3/4 cup of milk

Mix until just wet and lumpy. Use scoop and gently set into boiling mixture. I do enough to cover the pot and let it cook for 10 minutes uncovered..when that cycle is done put lid on and time for another 10 minutes. Then it's ready to eat. Bisquick has a great dumpling recipe too. I just use the one from my recipes. Either way you have a winner.

***Of course you'll run out of dumplings before soup so you can use the left over for more dumplings if you want or add noodles for later. We like it a lot!! Happy Eating...;0)

The long hot summer....

Yes, it's me...I know my daughter will be so happy to see me here again. Been busy doing daycare this year and it's working out okay. I am in Granny-land and the babies are liking it just fine. ;0)
Between waiting for the weather to warm up and then whining because it was hot for a week. We Oregonians just aren't happy all the time are we?? But my garden this year isn't happy either since the local deer family (5-6 of them) like to come up and munch to their hearts content and leave me with nothing to can. I did get tomatoes from Lewis' and a plenty of red spuds for a couple months. But when they weren't eating they were lounging in the neighbors yard, fertilizing with natural ingredients and prancing with my cats. Stupid animals. Don't they know if they lay still they won't get hungry and leave the garden alone! Tony of course won't put up a fence since it gets in his way of tilling. Can't make those 90 degree turns with the tiller when you have something in your way...;0/
I did accomplish a major project...I compiled Grandma Meeuwsen's recipes for a family cookbook. It felt so good to have it done and give it to the family. I hope we can add our own recipes to it so the next generation will have something to look back on and enjoy.
Well, enough about me...I do have a couple "snacks" you can try. Found these in my stash and I know my Mom used them both. I promise to be better about keeping tabs on all of you...
Happy Eating!!!

Crab Dip

Not muss, no fuss...just mix it up and eat it with crackers or whatever you like.

6 to 8 oz cream cheese
1 can tomato soup
1/2 cup mayonaise
1/2 + of crab (you could probably use canned or imitation)
2 tsp lemon juice

Mix it up and enjoy...



Stuffed Mushrooms

You will need..24 med mushrooms
1 small onion - finely chopped
1/4 @ grated cheddar cheese
1 tsp worchestershire sauce
dash tabasco
pinch of Italian seasoning
1/2 tsp each - salt and pepper
1/4 tsp garlic salt
3 Tbsp bread crumbs

Add following to caps:
1/2 cup butter - melted
1/2 tsp worch sauce
dash tabasco
add paprika

Chop stems finely
Put 1/2 tsp melted butter mixture into mushroom caps

Then add the rest of ingredients into caps and broil until browned and bubbly.

Happy Eating!!!

Never enough Potato Salad !!

I don't care how you do it but when mixing potato salad...the bigger the bowl the better. Because by the time you get all the ingredients added you always have too much and never enough room to stir it together. My mom used to use this old crisper bin from her fridge because there was nothing bigger than that!
Before I got married Tony saw her mix it up one day and he couldn't get over the amount she made. His words.."why doesn't she make a normal size salad?" Men are like that, always assuming you start out big and end up even bigger. I know I try to start with a "normal size salad" but it never seems to look like it'll feed enough.
But my sweetheart of a mother-in-law taught him a lesson at our wedding rehearsal dinner when she brought out this nice "normal size" bowl of macaroni salad (I'll put that one on later) to have us taste test it. Of course he couldn't keep his mouth shut and after noticing Mom's sneaky smile I knew she had a surprise for him! Out of the fridge she whips this huge bowl of salad for the evening meal and I was vindicated. He didn't say too much about my salad making habits after that. ;0)
After many years of making it various ways and not liking the taste I finally got smart and kept it simple. It works best for us. Not a lot of fussy stuff but good flavor and plenty of dressing on it. We Meeuwsen's like a bit of potato with our dressing ;0). I like it best overnight then if it gets too dry then add more dressing to it.
I make it for many of the receptions at Roy since I can't eat too many store brands anymore due to so much of it over the years.
There's a lot of flexibility to salads. Everyone like different flavors in the dressings and such. My family like a sweeter salad, but I do like a good dill taste to mine also. Either way, it's not summer without it!!

Happy Eating...

Denice's Potato Salad

10 # red potatoes (cut into dices and boil until tender)
18 large eggs - hard boiled and chopped
1 small red onion
1-2 cups chopped celery
**1 small jar of sweet relish (or dill if you prefer)
Lots of salt and cracked pepper
Other options..seasoning salt, chopped dill, garlic or other flavors you like.

Cook all above ingredients and pile into largest bowl you have ;0)

I let the spuds cool down a bit but not totally. It mixes better if they're a little warm.

Dressing: 1+ quart of Mayo (or Miracle Whip if you like) a couple good squirts of mustard (any kind will do), a couple spoonfuls of vinegar**, salt+ pepper.

**Note: your relish has vinegar in it already but if you want more then do so.

Ina Garten says a cooks best tool are "clean hands"...and I use them for mixing this mess ;0). It's messy but oh so good!! You can make extra dressing in case it looks dry the next later and may need more.

This recipe makes a large bowl. Just thought you'd like to know that ;0)

Stay tuned because my Mom's Macaroni Salad is next..

Happy Eating...

Meatloaf Lovers Unite!!!

Well as you can see I am back and roaring to go...almost. I think I have writer's block. Not that it's a good enough reason to neglect my blog buddies but hey, it's a start. ;0)
Kellie insists that put this on the blog but I can't for the love of me understand how anyone needs a recipe for Meatloaf. Yeah, I know it's not something everyone makes anymore with all the easy stuff to zap in the microwave and such but my family can't get enough of it...especially the next day when it comes to sandwiches.
Now someone you think a couple pounds of hamburger makes a good size loaf but in this family we don't do it for anything less than 5 lbs!!! Now before you finish choking on your tongue and wonder "who the hell can eat all of that!?!" Yes, we do and no I don't make it every single week. Although it would go just as fast if I did. ;0/
For those of you who read this I hope you realize I may have a recipe but I never get it done the same way twice in a row..
We love "real" mashed spuds with this and a veggie or salad the first go-round. But the next day is the best. I grew up eating this "almost" every week because it was the cheapest cut of meat. It got pretty tiring after awhile but when my kids came along I have to say they are my biggest fans...along with the "big guy".
Hope you like this...remember to live dangerously and add a few of your favorite flavors to it if you like.
Happy Eating...

Denice's Meatloaf

(P.S..this is great as a meatball recipe too)

4 to 5 lbs - ground beef (lean to reg..your choice)
2 stacks crushed soda crackers
1 large onion - diced
2 eggs
1/2 to 1 cup milk (yes, milk!)
**2 -3 TBSP chicken base mixed with hot water
(about 1/2 cup or little more for a thick broth)
Salt and pepper - (base is very salty so you might not need too much salt)
1 to 2 TBSP minced garlic

Mix this all together until combined...I sometimes divide it and freeze part of it. Wrap in foil and label with date. Then undo the top part of the foil when baking and leave it inside for easy clean-up.

For the entire meatloaf I press it into a large loaf and put into a 9x13 stoneware pan. You can use any pan you like. I have never had one small enough for a loaf pan and never will. It's a knack I have and it's inherited from my Mother, bless her. ;0)

Bake covered with foil in a 350 degree oven for about 60+ minutes or until at least 140 degrees. Then take off foil and bake another half hour or so until top is crispy. Some of you like to coat it with ketchup but we like ours "naked and hot"!!!
When taking it out of the oven it may have a lot of grease on the bottom. My mom made gravy most of the time but we don't do that much anymore. (This is making me hungry) I usually cut it in quarters and place it on a plate of paper towels to sop it up. Then I get the first piece...the crusty part on the ends! It's the only thing I eat with ketchup or steak sauce.

We serve mashed potatoes and veggies. But for the next day I've been know to hide a piece or two so I can at least get a sandwich out of it. Kellie comes over and devours it like a praying mantis. It's every man or woman for themselves around here. I love mine on toasted sourdough, with lots of mayo, deli mustard and dill pickles. It's love at it's finest...

I'll try to keep up around here and get back to you soon...Enjoy and Happy Eating..

The bigger the pot, the better....Soup's on!!

You know I just can't imagine life without my stockpots (I have an 8, 12 and 16 qt) and wonder in fact how anyone out there can either. I have a slight problem cooking in small batches and have actually done that from time to time but it doesn't last long. After all the idea of having nothing to put in the freezer or not have anything to give to the neighbors is unheard of in my book.
Kellie has been bugging me to get on here again and fill up space. I notice she's not doing much to help out either so guess it's up to the Mom again to fill the pages of cooking wisdom and hope it gives someone an idea or two.
Soup is a staple around here in the fall and winter months. I cook it when it's cold, when I'm bored, when the freezer is empty and most of all I cook it for the memories. My Mom could make a piece of meat last through the week. And by the end of the siege we had this huge pot of soup to finish up the week and was glad to see it end. ;0). But the smell of it is something I can't live without.
Little did I know that it also was the cheapest staple to feed a family with the bunch of free commodities we got from relatives who always had an overload of beans, rice, canned chicken (yes, it was a gross as it sounds, the whole chicken in a can!). Mom could make the best batch of chicken and noodles (or rice). Naturally my kids got spoiled by this meal from the time they were old enough to lift a spoon. If she made it for them when they came over, they ate it 3 times a day. And I never was able to make it quite "like Grandma", Oh well...
I've tried to put down into words the ingredients I use. Everyone makes it different and they like different seasonings...whether it be fresh herbs, dried ones or just plain stock and veggies. Either way, it's warm, comforting and good for you!!
And if you don't have a large stockpot...you best go get one. Make sure it's a good one with a double layer bottom. Stainless steel is my favorite.
Like I always say in my blog....enjoy and Happy Eating!!

Denice's Chicken Soup...noodles or not!!

Large stock pot - can be any size as long as it's at least 8 qt or more ;0)

• One large family pack of chicken...I use breasts mostly but a whole chicken is great too The bones and skin make a richer stock. I use about 5 to 6 breasts since since it yields more meat. Thighs are great too.
  

• Pour enough water over to cover and bring to boil.

• Turn down to simmer and let cook until chicken is done (about an hour or more)

• Remove meat and let cool - remove meat from bone with easy to handle

Fill pot about half way if you need more broth...

Chicken base (can purchase this at Costco or Cash & Carry)

• Add about 3 to 4 heaping TBSP to water. This is pure salt, so I don't use much of the "real deal", only pepper. You can add more later to taste.

Vegetables:

• Carrots - 2#'s (or more) chopped or sliced as you prefer
• Celery - one bunch chopped and sliced
• Onion - one large or medium as you prefer
• Bay Leaf, parsley, salt, pepper, thyme, rosemary or whatever you like with your chicken soup. Everyone has their preference in tastes. I keep mine simple
• Stir it all together and bring to simmering boil and turn down to low. Stir occasionally.
• See Note**
  

I put chicken pieces in when it's almost ready to put the pasta/rice in. It keeps the meat into chunks. Sometimes it'll cook apart and shred up. But it's not a problem as far as taste.

With this large of a batch you can add 16 ounces of pasta. I use anything like wide egg noodles, rotini or break spaghetti pasta in it. Bring it to a boil and let pasta cook about 15 minutes. Turn off and enjoy. For a thicker broth I use a flour/water base (corn starch). When boiling just stir it in and let the soup thicken.

If you want to freeze the stock (meat, veggies w/o pasta), let cool and put into freezer containers. I use quart containers or jars. When you want a small pot of soup just bring it out to thaw and add a handful of pasta, rice or do dumplings. It's a quick fix for a quick meal.

**Note: If you just want Chicken with Noodles...forget about the carrots and add the noodles. I do dumplings too with part of the stock. Dumplings don't freeze well so it's better to do them in smaller batches.

Ho, ho, ho....time to roll out of bed..literally ;0)

Well did we think this day would ever come? It always seems to get here faster every year and with a swift mighty stroke of overindulgence and indigestion along with it. But like most of you I just keep piling it in and wonder why after the holidays I feel so crappy, overfed and just plain "large". Gee, I wonder how that happened???
Right now I'm enjoying the sounds of my girls cooking...yes, it's finally happened. One is a teacher and the other in management. They come up with some really good foods lately. Can I hope someday soon they'll fix the holiday meals?? They say..."No, it's not the same". But I can keep dreaming anyway.
This year we're having brunch with my Dad, and we do love our breakfast meals. Don't cook them much at home but once in awhile we really go for the gusto and pay for it later...;0) Oh well, what a way to die. I should also mention that it's good to have a priest in the family to do "last rites" when you need it in a pinch ;0/..(really, really)
I'm gonna put in this amazing French Toast Casserole that we love and it's so easy to do. Fix it the night before and pour the topping over it before you put it in the oven.
To you and yours I wish for you a very Merry holiday.

Baked French Toast Casserole

Bake at 350 degrees for 40 minutes

1 loaf of French Bread (no sourdough)
8 large eggs
2 cups half & half
1 cup milk
2 Tbsp sugar
1 ts vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
Dash salt
Praline Topping (recipe to follow)
Maple Syrup

You can buy bread already sliced or slice it yourself. I usually use Texas Toast...it works great
Arrange slices in a generously buttered 9x13 baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Beat until combined well but not too bubbly.
Pour mixture over bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture between the slices. Cover with foil and refrigerate overnight.

Praline Topping

1/2 pound butter (2 sticks)
1 cup packed light brown sugar
1 cup chopped pecans (optional)
2 Tbsp light corn syrup
1/2 tsp cinnamon
1/2 cup nutmeg

Combine all ingredients in a medium bowl and blend well. Spread mixture between each slice and on top if needed. Makes enough for the entire pan.
Bake for 40 minutes at 350.
You won't need much syrup if any...this is so rich but to die for. I sometime sprinkle some powdered sugar over it instead. And it's easy to make this dairy free also. Sub the butter for Nucoa margarine and soy milk for the regular. Enjoy...and Happy Eating!!! and it should work out to be about 18 to 20 slices

Yes, I'm still alive and well...and cooking again...

It's been quite a while hasn't it?? Using all sorts of excuses and not one makes any sense. I just have to say, being lazy, tired or just plain unorganized, is a good excuse for not keeping this blog up to date. Can I hope this new year will bring a "new life" to this old lady and I'll take better care of myself as well as those around me?? We'll see.
And as to what I've been doing...cooking for the little darlings at the Jr High and various venues (weddings, funeral dinners and such).
But for the past few years I've been wrangled into doing the staff breakfast for the Jr High and HS at Banks. I try and make it easy but when you're feeding 50 men and women who have various diets from the vegetarians, non-dairy, "more meat please"and finally "anything that doesn't bite me back" ;0). There have been a few variations of the same theme but the masses love their eggs, meat, breads and spuds. There are many recipes for most of it because it's a one-ingredient entree...but it's good just the same and easy to do.
I've found the oven to be my best friend in cases like this since school kitchens are now built with the intent of "warming up" instead of cooking. I really am not a fan of it because I love the way the stove tops look with all the pots boiling, skillets steaming and whatevers. And while I like starting from scratch, I'm not a food-snob when it comes to making life easy. And if it tastes great, more power to you...what they don't know won't hurt them ;0)
Right now I'm gonna put in my recipe for the casserole I make and it has many versions that you can use. It's easy, quick and you can do it the night before. How cool is that?? Very cool, in my book. And I'll add some of the extra pointers I figured out along the way.
Hope you try these since the staff is still in the land of the living...meaning they ate and survived...Happy Eating...

Make Ahead Breakfast Casserole

3 cups shredded hashbrowns (you can use the chunky-style too)
3/4 cups shredded cheese
1 cup diced cooked ham or sausage
1/4 cup sliced green onions (peppers are great too!)
4 beaten eggs
1 -12 oz can evaporated milk (I use half & half or regular milk if there's nothing else, it' works!)
salt and pepper

**Note: I usually double this and bake in a 9x13 dish ;0)

• Spray pan or dish of your choice.
  

• Arrange potatoes evenly in bottom of dish

• Sprinkle with cheese, meats, onions and other items

• In medium bowl, combine eggs, milk, salt and pepper.

• Pour over potato mixture...can be covered and in fridge overnight

• Bake uncovered in 350 degree oven for 40-45 minutes (or 55-60 if chilled overnight)

• When center appears set and top is browned it is ready. Let set for about 5 minutes.

• This can serve about 6 to 8...

Leave the meat out and it's vegetarian or use soy dairy products for the lactose free version.

When serving the staff I do a about 7 to 8 pans of this. A large quanity (10-12 lbs) of oven potatoes...baby reds, chopped and tossed in olive oil w/seasonings and bake in the oven until toasty brown.
Meats: 12 lbs of sausage links and 8 lbs of good bacon covers the meal.

All of the above goes in the oven. It's an amazing piece of equipment!!


They love plenty of fruit and sometime I serve yogurt and maybe some granola (yes, I buy that!!)
And for a special treat...my Baked French Toast Casserole with Caramel Praline topping...;0)
Recipe to follow on that one!!

Hope you have a great holiday...I'll be back later...