Friday, December 7, 2018

Rosie's Recipe -- Split Pea Soup

There's nothing like a bowl of hot soup on a crisp fall day, and this recipe from Rosie's Riveting Recipes is tasty and easy to make. Some dishes never go out of style, and this is one of them. 



   8 oz. cooked cubed ham (about 1 1/4 cups)
   1 ham bone
   2 1/2 quarts ham stock
   1 1/2 cups split green peas
   2 1/2 teaspoon salt
   1/4 teaspoon pepper
   1/2 cup sliced onion
   4 tablespoons butter
   6 tablespoons flour

Place ham bone, stock, peas, seasonings and onion in large pan. Simmer 2 hours. Melt butter, add flour and blend. Add a small amount of soup stock and stir until smooth, then stir into soup to thicken slightly. Let cubes of ham heat in soup before serving. Makes 4 generous servings.

Modern adaptation: Ham hocks may be used in place of the ham bone. To make a ham stock boil the ham hocks or ham bones in water for approximately one to two hours. Chicken stock can be added to the ham stock or even used as a substitute for the ham stock. Cornstarch can also be used as a thickener instead of flour.

Saturday, December 1, 2018

Cranberry Surprise Muffins

© Can Stock Photo / margo555
It's that time of year when we're haunted by that one ghost of Thanksgiving past. The leftover cranberry sauce. Well, fear not. Cranberries are a healthy food which they say also helps maintain a healthy bladder, and there are ways to create something delicious with that leftover sauce. This recipe came from a friend's mother's recipe box. It's easy to prepare and a delicious, and if you love cranberries you can enjoy them year round.



   1 12 oz package corn muffin mix
   1/3 cup canned whole cranberry sauce
   1/4 teaspoon grated orange rind

Preheat oven to 400F. Grease muffin tins or use paper baking cups.  Prepare muffin mix according to the package directions and, in a separate bowl, combine cranberry sauce and orange rind. Fill each cup about halfway, drop a teaspoonful of cranberry mixture, and top with a small amount of batter. Bake 15 minutes or until muffins are brown. Makes approximately 12 muffins.

Friday, November 23, 2018

Turkey and Stuffing Casserole

© Can Stock Photo / jpldesigns
Post-holiday leftovers are great, and, just like in Rosie's time, we don't want them going to waste. However, they can  also take up a lot of space in your refrigerator, so here's a delicious recipe that combines your holiday leftovers into a single casserole dish, saving space in the fridge.



   Vegetable Cooking Spray
   1 can cream of mushroom soup
   1 1/2 cups milk, chicken broth or water
   1 package frozen broccoli, cauliflower and carrot combination, thawed, (or other leftover vegetables)
   2 cups cubed leftover turkey
   3 to 4 cups leftover stuffing
   1/4 cup leftover cranberry sauce (optional)
   2 tablespoons butter, melted
   1/4 cup breadcrumbs

Preheat oven to 400F and spray nonstick cooking spray into a 12 x 8 x 2 inch baking dish. Set aside.

Stir soup and liquid in a large mixing bowl until well blended. Add vegetables, turkey, stuffing and cranberry sauce, if desired, and mix thoroughly. Pour mixture into baking dish
Melt butter in the microwave and add the breadcrumbs, stirring until they are moistened. Sprinkle the breadcrumbs over the top of the turkey mixture.

Bake for 20 minutes or until sauce is bubbling.

Note: If you're short on stuffing slice bread into small cubes and add to stuffing. If you prefer a creamier casserole, add more broth or milk.