Sloppy Joes

Ingredients

1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste

Directions

1.In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.

2.Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.


This recipe is super easy and tastes great!  It's almost as easy as opening a can of sloppy joe mix.  The recipe is originally from AllRecipes.

Canned Chicken

Our local stores have chicken breasts for $1.39 this week so I pulled out my never-used-before pressure cooker and tried canning chicken. I was a little nervous because of our infamous family story of my Grandma Coombs' pressure cooker blowing up while full of red beets.

I thawed the frozen chicken by placing it into a bowl of warm water for about 20 minutes. This is about five pounds of chicken. I did a total of 20 lbs. My 16-quart pressure cooker states that it will process 10 pints at a time, but it really only did 8 - maybe because I used wide-mouth jars. Each jar held about one pound of chicken.

When it was completely thawed, I trimmed off any fat on the chicken (which wasn't much). I then put the raw breasts into clean jars with about 1 inch of head space. I didn't add any water. I could have added a 1/2 teaspoon of salt, but because the chicken had already been injected with some broth, I choose not to add the salt.

After fastening lids and rings onto the pint jars, I placed them into my pressure cooker with 3 quarts of water and fastened the lid (the water amount will vary - see your own pressure cooker manual for specific instructions).

My pressure cooker manual states to cook meats at 13 pounds of pressure (adjusted for my own altitude of 5700 feet) for 75 minutes (90 minutes for quarts).

I think this was the hardest part of processing the chicken. Every pressure cooker works differently. I had to carefully read the manual several times. Make sure to read yours carefully for water amounts, pressure required, and processing times (always adjusting for altitude as described in your manual). I vented mine for 10 minutes, added the weight, processed for 75 minutes and then let the cooker drop pressure and cool. It required some watching to maintain the pressure at 13 pounds. By the third batch, I had a pretty good idea of where to set my stove top and was able to get some other things done.

This is the result! I did 20 pints of chicken (each pint is about one pound of chicken). Prepping the chicken was easy. Learning to use the pressure cooker was a little harder, but now that I've done it, I won't be hesitant to do it again!

Liege Waffles

This is a Liege Waffle. We were introduced to these at Bruges in Salt Lake City. I got a Belgian Waffle Maker for Christmas so tonight we gave it a try. These are NOT a traditional batter waffle. Instead, they use yeast and rise like a bread dough. Pearl sugar, which is not easy to find, adds a caramelized crunch. These are more of dessert than a breakfast. Divine!

Liege Waffle Recipe:

2 1/4 teaspoons of active dry yeast
1 1/2 tablespoons white sugar
3/4 cup lukewarm milk
3 eggs
1 cup melted butter
2 teaspoons vanilla extract
3 cups flour
1/2 teaspoon salt
1 1/2 cups pearl sugar

1.Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.
2.Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.
3.Preheat a waffle iron according to manufacturer's instructions.
4.Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.

Source: All Recipes

Artichoke Dip

1 can artichoke hearts (not marinated)
1 cup mayo (or less if desired)
1 can green chilies (drained and rinsed)
1 cup Parmesan cheese.

Mix together and bake in 9x13 at 375 for 20 minutes.

OG Chicken and Dumpling Soup

If you like soup, here is a recipe that I served at quilting and everyone really liked it. There is no official chicken and gnocchi soup recipe on the Olive Garden site, but by goggling, I came up with this one. There are many other very close but I chose to go with this one. I will add in red the actual things I did. This soup when served at Olive Garden is not a really thick with vegetable soup, but you can add whatever amount of chicken and vegetables you want. The first time I made it I concluded that I had added too much. The 2nd time I definitely cut back on the chicken to the amount listed below and liked it much better. You decide how you like it. I hope you enjoy it! Love, Mom

Olive Garden Chicken and Gnocchi Soup – non official recipe
http://www.food.com/recipe/olive-garden-style-chicken-and-gnocchi-soup-348802
Serves 8 to 10 – I doubt it, more like 4 to 6

3 -4 chicken breasts, cooked and diced – 1 to 1 ½ c. – diced is important – and not big chunks – tiny!
4 cups chicken stock
2 cups half-and-half
1 stalk celery, diced - extremely thin and small
1 garlic clove, chopped
1/2 carrot, shredded – extremely thin (first time a tried it I used some grated from the store – but they were too thick and didn’t cook well. I grated my own the 2nd time)
1/2 onion, diced - fine dicing
1 cup fresh spinach, chopped – don’t use canned, and chop very small – about the size of parsley flakes
1 tablespoon olive oil - I didn’t think that was quite enough, so the 2nd time I added some butter to the olive oil
1 teaspoon thyme - I used about ¾ tsp., but just because I was just being hesitant
salt and pepper - about ½ t. of each – the chicken stock already has salt in it, and I boiled the chicken for about an hour and a half in salt, bullion, garlic and onion flakes
16 ounces potato gnocchi - I used Danish dumplings – probably a half recipe, I used a melon ball spoon, and I cooked them in a separate container of chicken bullion broth. When they were done, I drained the juice off and hopefully much of the little pieces that had broken off, and put them out on a separate plate. I added them to the soup the last couple of minutes. I tried to cook them right before I was able to serve the soup
1 tablespoon cornstarch (optional) mixed with 2 or so tablespoons of water. (This is not a thick soap – like – chowder, but I would used 1 ½ to 2T. cornstarch)

Directions:
Prep Time: 10 mins
Total Time: 35 mins
Saute the onion, celery, and garlic in oil (butter) over medium heat until onion is translucent or 3 or 4 min. – in the same pan you will cook the soup in. Add chicken stock, half and half, salt and pepper, thyme and carrots (stirring frequently and not doing it so fast that it curdles the milk). When it is about to boiling, thicken with the cornstarch. When thickened to desired thickness – remember it is not a thick soup, add the chicken. Heat to boiling and simmer for 10 min. (This is where the regular recipe has you add gnocchi. It says gently boil for 4 minutes, then turn down to a simmer for 10 minutes.) During this time I was doing the dumplings. Add the pre-cooked dumplings and spinach and cook for another 1-2 minutes until spinach is wilted. This is where their recipe says to thicken it but I prefer thickening it before.

You can serve with Romano cheese, Parmesan cheese, or mozzarella cheese sprinkled on top. We used the Romano and Parmesan.

Serve with hot roll, bread sticks, or whatever and tossed salad with Olive Garden dressing.

Mom

Grape Juice

1. Pick grapes.
2. Prepare quart bottles. I washed mine in the dishwasher on a sani-rinse. Mom just cleans hers and doesn't do anything extra to sanitize them.
3. Fill basin of steamer approximately 3/4 full of water.
4. Rinse grapes, picking out leaves or debris. Leave grapes on the stems.




5. Place grapes into steamer. Pack, but don't press.
6. Bring water in basin to a boil. Turn down to medium heat.
7. After about 50 minutes, you will be able to fill one or two quart bottles.
8. Place flats on full bottles and finger-tighten the rings. Mom preheats water to sterilize the flats, rings and jars.
9. Check water in basin. Refill if necessary.




10. After an additional 20 to 40 minutes, you should be able to fill approximately three or four more bottles. Place flats and rings.
11. The USDA says to process in a water bath. They also add sugar and an additional step of refrigerating, straining and reheating the grape juice in order to reduce the tartaric acid. Here is a link to official water bath times: UGA - Grape Juice. Mom does not do this.

Also:

A. Don't stir or push the grapes or you will get debris in your bottles.

B. After filling my quarts, I did stir the grapes in the pot and then let it cook a little longer. I saved that juice to strain and serve. Approximately two total quarts were taken after the grapes were stirred and needed to be strained.

C. I had an apple box and a full shopping bag full of concord grapes. It yielded about 20 total quarts.
D. I typically got 5 1/2 quarts per batch.  I saved the extra 1/2 quarts into two bottles and served grape juice that night.

Fruit Leather

Basic Instructions
Cut parchment or freezer-wrap paper (glossy side up) into the shapes of your cookie sheets or Pyrex cake pans (do not use plastic wrap or waxed paper – they will melt and stick). For fruit leather, cut the paper to overlap up the sides of the pan. It's helpful if you lightly spray (and wipe to spread) a little vegetable oil spray to coat the paper. The dried food doesn't store as long, though, if you use oil. [In a pinch, when I didn't have any paper to line my trays with, I've used vegetable spray directly on the cookie sheet. The leather didn't peel off neatly, though.] Thinly slice fruit or vegetables or puree for leather (recipe below). Place slices or fruit puree onto the trays and place in your car or in the dehydrator (see below for instructions).

Easy Fruit Roll-Ups
Blend any combination of fruit in blender.

Optional:
berries (for color)
applesauce (for sweetness or to extend your fruit)
lemon juice (to keep fruit from browning)
honey (to balance the tartness of the lemon juice or to add sweetness)

Pour into pan or trays (at least ¼ inch thick). You want it to be thicker than you think! Wrap finished fruit leather in plastic wrap. Store in a dark, cool place. (Mine never makes it to storage – my family loves it!)

Car Drying Method
Trent thought I was crazy the first time that I did this – but he’s a believer now. He laughed as I made apricot fruit leather and carried the trays out to place in the back of our old yellow Toyota Celica. He laughed until I carried beautiful trays of perfectly dried apricot leather into our house the next day. I remember Mom doing this in our old brown Subaru. It MUST be a completely sunny, warm day to do this (85 or above). If it is overcast at all, it won’t work. Move your car out into a sunny place on your driveway or in the street. If your car has tinted windows, then make sure you put the trays in the front seats. The trays do not have to be in the sun. Leave your windows up and leave the trays alone. I've even driven around town with trays in the back. Your car will smell wonderful! It can take up to 2 days for items to dry. If after 2 days, items are not done, then move to oven method to “finish.” This method doesn't work in very humid climates.

Oven Drying
Set your oven on the lowest temperature. The ideal temperature is 130 to 150 – any higher will cook it more than dehydrate it. Open your oven door slightly. Place oven-safe trays inside oven and check regularly. Oven drying can take many hours. Several times I've had to turn my oven off while I go to bed and turn it back on the next morning. I only use this method to “finish” dehydrating if weather turns overcast with other methods.

Dehydrator
Mine cost about $45 and came with 4 trays. I have added trays and have purchased “fruit roll trays” because we use them so much. Instructions are included. This is an easy method – but has more upfront cost.

Puree any variety of fruit in your blender. Spray or wipe fruit roll-up trays with Pam or vegetable oil. Pour fruit into trays until full. Turn on dehydrator to recommended temperature. It takes about 24 hours until they are dry. Don't bother to roll and wrap with plastic wrap if your house is like mine. I made my first batch two days ago and it's already gone.

These trays have (clockwise from the top) peaches mixed with applesauce, only peaches, and strawberries mixed with applesauce. I added 1 T. of lemon juice per blender-full of puree to help slow browning. Applesauce is a great extender. I buy it in #10 cans at Costco for about $4.

I dried this batch too long and it crackled apart. It still tastes good, but is harder to roll onto plastic wrap.

Grandma Coombs' Original Bread Recipes

These are Grandma's Coombs' actual original bread recipes (as copied and remembered by Mom):


Quick White Bread – 2 loaves
(Mom's comments are in red)
2 pkgs active dry yeast
½ c. warm water
¼ c. sugar
¼ c. shortening (this one she eventually changed to margarine, and I used margarine until I stopped using it and went to butter.)
1 T. salt
1 c. warm milk
¾ c. warm water
6 to 7 c. Pillsbury all purpose flour
(add a little flour before you add yeast)
Soften yeast in ½ c. warm water. No need to sift. Measure up lightly spooning into cup, leveling off. In bowl blend sugar, shortening, salt, milk ¾ c. water and 2 c. flour. Beat till smother (with spoon). Add softened yeast mixture. Gradually add remaining flour to form a stiff dough. Knead on floured surface until smooth and satiny – 7 to 10 min. adding flour as necessary. Place in greased bowl. Grease all sides. Cover with towel. Let rise in warm place 85 to 90 degrees until light and doubled in bulk – 1 ½ hr. Punch dough down. Cover and let rise for 30 min. Place on floured surface. Knead for 1 min. to remove air bubbles. Divide in 2 portions. Cover. Let rest 10 min. Shape in loaves. Cover in pan, rise for 1 hour. Don’t rise too much. Bake at 400 for 35 to 40 min. to double, double all but yeast – only use 3 pkgs. (she never shaped the loaves, she always rolled them out. I suspect that this was a recipe she had gotten somewhere and I copied it)


Quick White Bread (Variation 2)
4 loaves
½ c. shortening
½ c. sugar (save about 1 T. to put in yeast)
2 T. salt
2 c. warm milk
Scald the above 4 ingredients
3 pkg yeast
1 c. warm water
Little sugar
These 3 make the yeast mixture
After milk is scalded add 1 & 1/2 c. cold water to help cool scalded milk.
Add 4 c. flour, beat with beater, then add yeast mixture. Then add 2 more c. flour and beat with beater. Knead with hand after adding 4 more c. flour.
Raise till rounded
Knead
Raise 30 min.

Quick White Bread (variation 3)
Scald: 1/4 c. margarine
1/4 c. sugar
1 T. salt
1 c. milk
Mix 2 T. yeast and 1/2 c. warm water
After milk is scalded, add 3/4 c. cold water to help cool scalded milk.
Flour - 6 to 7 cups
Add 2 cups flour, beat then add yeast mixture, then remaining flour a little at a time. Knead, raise til rounded, knead, raise 30 min. Roll out and put in tins, raise, bake 350 for 30 min.
Makes 2 loaves

Quick White Bread (variation 4)
Scald: ¼ butter or margarine, ¼ c. sugar, 1 T. salt, 1 c. milk (skim doesn’t work as well)
In a separate container mix ½ c. warm water and 2 T. yeast. Add about 1 to 2 t. of sugar to this mixture. (If when you are ready to add the yeast mixture it has not raised at all, you need to discard this mixture and try again. You yeast is dead). When milk mixture is scalded add to it ¾ c. cold water to help it cool. Then to that mixture, add 2 cups loosened flour – a little at a time. Then add yeast mixture and mix. Then add the remainder of the flour. Total flour is 6 to 8 c. Don’t add it all. Sometimes you don’t need all the flour. The difference is how packed or loose the flour is in each cup. Loosen is the key.

Knead the bread about 5 to 8 minutes, or mix with bread hook. Spray a pan with Pam, put the dough in it, cover it, and let raise until it is double in size – and rounded. This usually takes around an hour but the house temperature makes a lot of difference. Knead the bread down, cover, and let raise 30 more minutes. Divide dough in half, roll out in a rectangle the width of a bread pan. Roll up. Spray pans with pam or coat the sides with shortening. The dough needs to be rolled in the pan so it is slightly coated with the Pam or shortening. Let raise – probably about 30 min. Mother had a cardboard measure that she used to see how high it should raise. Bake 350 for 30 min.

*I only notice slight variations in these recipes. Obviously the change from shortening to butter is the first change. Also, the original recipe had a higher oven temperature and cooked for a longer time. Variation 2 is a double batch which is almost the same as variation 3.

Grandma Coombs' Quick White Bread

I've been searching for the perfect sandwich-bread recipe for probably three or four years now. I can't tell you how many recipes I've tried. I've been looking for an even crumb and good heavy slices for sandwiches (i.e. not so fluffy that it falls apart when you spread peanut butter). Really I've been searching for the homemade bread of our childhood.

A few months ago, I went searching again in my cookbook of Mom's recipes and found a "Quick Bread" recipe that I hadn't tried. Surely this couldn't be the wonderful bread that I remembered! But I was willing to try anything. So I pulled out the recipe and started mixing. Even as I began the first kneading cycle, I could tell that something was different about this bread. It takes an extra rise and requires heating the milk (which many cookbooks label as "old-fashioned and not necessary"). I suspect the difference comes from heating the milk (though I'm not sure why) so don't skip that step. When the loaves came out of the oven, they quickly disappeared and my family proclaimed this to be the best bread ever. My search is over and I had the recipe the whole time.

Grandma Coombs' Quick White Bread

Ingredients:
1/2 c. warm water (with a little sugar added in)
2 T. yeast
1 c. milk (I use whole)

1/4 c. sugar
1/4 c. butter [Grandma used shortening]
1 T. salt [I use 2 teaspoons]
3/4 cups of ice water
6-7 cups of flour

Directions:

Mix sugar and yeast into warm water until dissolved at the bottom of the mixing bowl.

In a different glass bowl or measuring container, mix the milk, 1/4 c. sugar, butter and salt. Heat until butter is melted and milk is scalded (about 2 minutes in my microwave). Add the cold water to the milk mixture to reduce the temperature.

Add milk mixture and 2 cups of flour to the yeast mixture in the mixing bowl.

Mix until combined.  [I add an autolyse (sitting period) of 20 minutes here.]

Add 4+ cups more of flour until dough starts to form into a ball. Knead for 5 minutes in a mixer.

Let raise until double. Knead again for several minutes and raise again for 30 minutes.

Knead for a minute more - to work out bubbles. Put into pans, raise until doubled.

Bake at 350 degrees for 30 minutes. Makes 2 loaves.

Mom told me several days ago that Grandma Coombs once won the Grand Prize at the Utah State Fair for her bread.  It's a great recipe!

Pecan Caramel Rolls

OVERNIGHT RECIPE
* 1 package dry yeast (about 1 T)
* 1 cup warm water
* 1/4 cup granulated sugar
* 1 teaspoon salt
* 2 tablespoons melted butter
* 1 egg
* 3 1/4 to 3 1/2 cups flour
* 1 cup butter (more)
* 2 cup brown sugar (more)
* 4 tablespoon corn syrup (more)
* 2 T cream
* 2/3 to 1 cup pecan halves
* sprinkle of Cinnamon if you like

In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate for a few hours.

In a non-stick sauce pan melt butter, brown sugar, corn syrup and cream. Pour half of the caramel into greased oblong 9 by 13-inch pan or two round cake pans. Sprinkle pecans on the bottom of the pan. Place the rest of the caramel on stove on low to keep soft. On floured board, roll out the dough into about a 9 by 15-inch shape. Spread rest of the caramel over the dough and sprinkle with Cinnamon. (The last time I made this I actually had to make the caramel a few times because I wasn't able to cover all of the dough so you may want to double the amount of caramel you make). Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices (I use string or floss) and place in the 9 by 13-inch prepared pan. Spray plastic wrap with non-stick spray and then cover the rolls. Place in refrigerator overnight. In the morning take it out of the refrigerator while you preheat the oven. Bake in a preheated 375 degree oven for 25 to 30 minutes. For the last 5 to 10 minutes, cover with tin foil and put on the bottom rack. Remove from the oven and IMMEDIATELY turn upside down onto a platter.

I found the basics for this recipe here and then adjusted it and tweaked it over a few times to make a gooey -sticky caramel roll. We use it for Christmas morning so I make the whole thing and then refrigerate it overnight. Then I just take it out and pop it in the oven in the morning. It's even better if you use mom's Cinnamon roll recipe and add the caramel instead of her filling, but I can't spin it like she does when I have caramel inside.